Tuesday, September 25, 2012

Superfast (and Healthy) Shrimp Stir-fry

This is a go-to meal for us when we want something quick, easy, and healthy! (Another plus, it doesn't use a lot of dishes. Especially since I don't measure anything with this recipe...just an eyeball)

Superfast Shrimp Stir-fry 

Ingredients

*1 1/2 c. thawed shrimp
*1 c. brown rice (I prefer Uncle Ben's 10 minute Brown Rice)
*small onion, diced
*red pepper, diced
*1-2 t. sesame oil
*LOW SODIUM soy sauce
*green scallions
*1 egg
*Frank's Red Hot (optional)

Step by Step

1. Cook the rice according to the directions on the box.
2. Meanwhile, heat the sesame oil in a wok. Add onion and shrimp.

3. Then, I add the red pepper (I like to add the pepper later so it doesn't get as soft)
4. Mix the hot sauce and soy sauce in. (I just add a few splashes...little bit of soy sauce goes a long way)
5. Add in the rice and the scallions.
6. Make a hole in the food and break the egg into the hole. And, quickly begin to mix the egg in with the rest of the mixture until well blended.

Enjoy and maybe challenge yourself to eat it with chopsticks!

Also, don't forget you could always substitute the shrimp for chicken or steak.
Also, you could add sugar snap peas!

Fall means it's APPLE CRISP TIME!

As far back as I can remember, my mom would whip up an apple crisp at the drop of a hat during a cool Autumn evening. What stuck out more than anything was the smell that would drift through the entire house creating what felt like a warm winter blanket of flavorful fall deliciousness. And, that smell would truly tell me it was Fall...

Fast forward to today...I am finally back up North and I finally feel the cool breeze blowing through the windows and I see the tree leaves changing color...it truly is my favorite time of the year! So, it must be time to make my mom's apple crisp. (in case you're wondering, making apple crisp in Florida at this time of year doesn't quite cut it...)

First, you need to head to the store and buy a variety of apples. The one thing I have learned from my mom is the very best apple crisps are made with a mixed bag of apples. The apple varieties I used were: Braeburn, Jazz, Gala, MacIntosh, Honey Crisp, and the token tart Granny Smith apple.

(You can use other varieties, but these were the apples I picked up today. I have used Rome and Cortlands in the past.)

The token Granny Smith apple is added to mix because when it is mixed with the sweeter apples it adds in a bit of tart to the crisp.

And now, without further to do, my mom's AMAZING apple crisp recipe....(I hope she doesn't mind I'm sharing!)

Momma Benton's Heavenly Scented Apple Crisp

Ingredients

*approximately 3 pounds of apples (9 medium sized)
*cinnamon
*1 c. sugar
*3/4 c. whole wheat flour
*1/2 shortening
*1/2 c. water
*PAM spray

Step by Step

1. Preheat the oven 375 degrees and spray an 11x17 baking dish with PAM.
2. Slice the apples.
3. Sprinkle with cinnamon (my mom says a teaspoon, I don't measure I just sprinkle) and stir.

4. Pour apples into the baking dish and pour water over the apples.
5. In separate bowl, mix flour, sugar and shortening together.
6. Spread over the apples.

7. Bake for 45 minutes. If the topping isn't brown and crusty, bake for a few more minutes.

*I have had to bake my apple crisp longer than 45 minutes more often than not. It depends on the apples. So, keep an eye on it...I touch the top to check that it is crusty and I look for bubbles from my apples. If I see and feel those things, I think it's done.

Monday, September 24, 2012

Flavor Your Pizza Crust!

We had a really busy weekend which did not include a trip to the grocery store...so I had to make something out of what we had in the refrigerator for this one...

I found an "older" pizza crust in the back and started to think of a way I could make it have a bit more flavor. Especially after having the red pepper flavored one I wrote about a few weeks ago. So, I thought about the different pizza chains and how they have flavored crusts....and that is where this recipe begins.

Chicken and Basil Mozzarella Pizza

Ingredients

*1 shredded chicken breast (flavored with garlic seasonings)
*pizza crust
*tomato sauce
*mozzarella cheese
*fresh basil
*EVOO/butter with garlic seasoning mixture
(I had onion, garlic, salt/pepper, oregano in with my chicken as it was simmering in the crock pot, so those are in there as well)

Step by Step

As I stated above, I cooked the chicken in a crock pot. I wanted to have flavorful moist chicken that could easily be pulled apart. I did overcook my chicken a bit because I wasn't sure how long to cook 1 chicken breast. So, on low for about an hour and a half. (keep an eye on it)


Preheat your oven to 450 degrees.

Mix EVOO (I added in a lil bit of butter too for it to stick) and your choice of italian seasoning...I prefer garlic based.

Brush onto the crust. (I would even sprinkle more garlic on next time)


Top the crust with tomato sauce, shredded chicken, basil and cheese.


Turn oven down to 425 degrees and bake for 9-10 minutes.

(I had to bake for an additional minute or two...not sure if that had to do with how old the crust)

Next time...I will add more flavor to what I brush onto the crust. I also might but it all over the crust rather than just the end of the crust. Also, I think I would add some tomato slices, minced garlic, and spinach.


Thursday, September 20, 2012

3 Ingredient Pulled Pork Recipe! Not kidding!

I must admit I am not a huge pork fan. I remember when I got my first crock pot the first recipe I tried to make was a pork tenderloin. For the life of me I can't remember why that was my first attempt at crock "potting," but it was and it was a DISASTER! I was so excited to come home after a day of teaching and not have to do much in regards to making dinner and much to my dismay the pork loin looked like a dead arm...and smelled equally as bad. This was so much of a disaster, I didn't touch the crock pot again for YEARS!!!

Well, little by little, I made my way back to my crock pot...and now I can't get enough of it!
(and I made my way back to trying to cook pork)


3 Ingredient Pulled Pork Sandwiches

Ingredients

-pork tenderloin (or pork shoulder)
-root beer
-BBQ sauce (I used Sweet Baby Ray's BBQ sauce)

Directions

1. Pour root beer over the pork. I didn't measure...just poured until I felt there was enough liquid in with the pork.

2. Cook on low for 6 hours. Drain the pork.

3. Shred the pork with a fork. Cover with your favorite BBQ sauce.
 





4. Cook on low for another hour.

That's It! Easy Breezy!
It's what's for dinner tonight...
(potato fries...soaked in salt water for 10 minutes...baked at 425 degrees for 15 minutes)
 

been wreathing...

Here are a few wreaths I have been working on over the past few days (getting ready for an upcoming craft fair)...just thought I would send a few pictures out there...




(I apologize, not the best pictures...I was in a rush)
 
What do you think??

Wednesday, September 19, 2012

Don't forget!

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Super Spicy Chipotle Pasta

I may have made this dish a bit too spicy...in fact, it was hard for me to get through the dish I dished for myself...of course, Ryan was quite satisfied with this spicy dish...in fact he has leftovers to enjoy for the rest of the week!

I found this recipe on Pinterest, but I did make some changes to meet the needs of my refrigerator...

For the original recipe that inspired this recipe:  Chipotle Chicken Pasta

SUPER Spicy Chipotle Pasta 

Ingredients

*fresh/thawed chicken breasts (I used 2)
*1/4 c lime juice
*6 cloves garlic, minced, divided
*1/2 c cilantro, chopped (I used more than this)
*generous shakes of chili powder
*sea salt
*EVOO
*bowtie (farfalle) pasta
*1 large red bell pepper
*1/2 red onion, diced
***I wish I would have added another veggie...asparagus, fresh spinach, something green
*3 chipotle peppers and 2 T. of adobo sauce (this is where the heat came from, reduce significantly if you don't want a lot of heat)
*half and half (about 1/2 cup)
*chicken broth low sodium (1/2 can)
*mozzarella cheese

The Step by Step

Marinade step...wish I would have read this prior!!!
Cut chicken into smaller pieces (stab them too!) then, marinade in the lime juice, half the cilantro, chili powder, salt (I also added some pepper), half of the garlic, stir and let it marinade for at least 30 minutes to an hour.

In a large pan, drizzle your EVOO and heat the pan. Once the pan is heated, add your peppers, garlic, onion (and other veggies if you added that). Turn the heat back so the garlic doesn't burn. Cook over med/low heat until the onion and pepper are soft.

Heat the pasta water. Cook the pasta according to the directions on the box. REMEMBER, before you drain, KEEP 1/2 c. OF THE PASTA WATER AND SET ASIDE!

Add the chicken broth to the veggies and add the chicken (including the marinade). Shake more chili powder (I think I also would have added a bit of oregano too)
Add the chopped pepper and the adobo sauce. Allow to simmer and soak into your chicken (talk about spicy heat!)

Once the chicken is cooked all the way thru (I slice into the chicken to check)...and your pasta is drained (except for the 1/2 c. of pasta water)

Put the pasta back into your large pot, dump the contents of the pan over the pasta and dump the pasta water into the pan as well....

Stir together and top with mozzarella cheese. (I wish I would have waited to put the cheese on last, instead of in the pan over the chicken...)

If you were brave enough to make this, how did it go? Was it hot enough? Hopefully, you were able to enjoy your dish! I can't say I did, I just shoveled it in with a side of a giant glass of milk :)

Tuesday, September 18, 2012

Fall Off the Bone Chicken...made with BEER!

I don't believe I have ever seen my husband inhale his dinner as fast as he did with this recipe. And, it was SUPER easy! (especially since I didn't measure a single thing!)

Dinner is served!

Fall Off the Bone Beer Chicken

Ingredients

*one can of beer (I used light beer)
*Chicken (I used drumsticks)
*fresh cilantro
*PAM spray
A few shakes of the following:
*oregano
*chili powder
*onion salt (next time I am going to use actual onions)
*cumin
*garlic salt
*sea salt and pepper

Directions

1. Spray the crock pot with PAM spray.
2. Pour in the beer and then put the chicken in the crock pot.
3. Shake in the dry ingredients and the fresh cilantro. The picture below shows how the "stuff" was literally just thrown on top of the chicken.
Before cooking...

If frozen, cook on high for 4-5 hours or on low 8-10 hours (I cooked the chicken on low for 8 hours)
If fresh, cook on high for 3-4 hours or on low 7-8 hours

That's it! WOOHOO!

 
The meat literally falls off of the bone, so be careful getting it out of the crock pot. The drippings are to die for as well.

Since I used a "mexican" spice theme, I paired the chicken with spanish style rice and the yellow squash I had. I added some cilantro to the pan when I was cooking the squash. It added it a nice little hint of cilantro taste. And, again, his dinner was gone in less than 5 minutes and he wanted to know if there were any second helpings...

Monday, September 17, 2012

Flavorful Chicken Parm

I love a tasty Italian inspired dish...I mean let me clarify...I love anything with garlic, mozzarella, basil, cheese, sauce and pasta...seriously...you CAN'T go wrong with these ingredients....



Flavorful Chicken Parm

Ingredients

*chicken breasts (thawed)
*2 roma tomatoes
*Cloves of garlic (I used 5-6), minced
*Fresh basil leaves
*1 egg
*1 c. italian bread crumbs
*variety of dry italian seasonings (oregano, parsley, garlic, thyme)
*spaghetti sauce
*1 can of chicken broth (low sodium)
*shredded mozzarella cheese
*spaghetti noodles (or whatever you have laying around)

Side Note: I will admit, this recipe has a lot going on with it and a lot of dishes. I hate when a recipe makes for an awful kitchen cleanup...that being said, this recipe is DEFINITELY WORTH IT!

Directions

**Before you begin, you are going to want to gather all of the things you are going to need to make this recipe. This includes dishes AND ingredients.

1. Mince your garlic, chop the tomatoes, julienne the basil. Set all aside.
2. Mix your bread crumbs and dry italian seasionings together in a flat bottomed dish. Break the egg and whisk it in another dish. (Make sure these dishes are near the pan) **Less clean-up**
3. Heat the chicken broth (add some garlic and basil in the pan for flavor)bring  to a low simmer.
(Also, heat the water for the noodles)

4. When the pan is warm, dip the chicken breast in the egg and then in the bread crumb mixture. Place into the chicken broth. You can cover or keep the chicken uncovered. Flip the chicken once. I cut into the chicken to make sure it is no longer pink before taking it off the heat.

5. While the chicken is cooking, warm the spaghetti sauce.  Cook the noodles according to the package.

6. Once all of the pieces to this dinner are complete, layer the plates to your liking. I like to put my cheese on top of the spaghetti and sauce. Then, I put the chicken on and then I add fresh tomatoes and more fresh basil.


Good luck with the clean up...you could always follow the rule of the one who cooks is NOT the one who cleans up! :)


Easy Mario Batali Steak Marinade!

First, it has been awhile since I posted...my apologies...sickness has descended into this house...my nose can stop running any time now...

While I wait for that, I have a few recipes to post...this one was inspired by a recipe I watched on "The Chew" (by the way, I LOVE that show! I pick up so many great tips!)

Last week, Mario Batali was cooking with Katie Couric and they were very excited about the peach cucumber salad, but I zeroed in on the very easy marinade. Especially since I had a steak in the refrigerator that needed some sort of "dressing"....it ended up being super easy and VERY tasty! I love the sugar base, but with a red pepper zip! Delicious!

His recipe used dry porcini mushrooms...I don't eat fungus, so feel free to add them if you enjoy the fungus! And, of course I adapted it a bit as well...so it is my own take on his recipe


"My Take" on the Dry-Rubbed Skirt Steak Recipe

Ingredients

  • 2 tablespoons Sugar
  • 5 Garlic cloves (minced) (feel free to add more!)
  • 1 1/2 tablespoons Red Pepper Flakes
  • 1/2 cup Extra Virgin Olive Oil (EVOO)
  • 1 1/2-pound Round Steak
  • Montreal Steak Seasoning (just a bit)...I love this seasoning on steaks!
  • Sea salt

  • **The steaks MUST marinade at least 12 hours or overnight!**

    Steps

    1. Mince the garlic. If you love garlic, feel free to use more. I wish I had!
    2. Stir together the sugar, red pepper flakes, salt, and Montreal Steak seasoning.
    3. Rub the dry ingredients into the steak. Followed by the garlic. Make sure you REALLY rub this seasoning into all of the parts of the steak. (I missed a few places and I swear I could tell when I tasted it)
    4. Put the steak into a Ziploc bag and pour the EVOO over the steak. Toss the bag around a bit to ensure the whole steak is covered.
    5. Refrigerate for at least 12 hours. My steak marinaded for a few days.

    To cook, you can either cook it on the stove top or on the grill. We cooked ours on the grill and we enjoy medium rare. So, cook the meat to your taste.

    We paired the steak with a baked potato and some fresh spinach. (We also enjoyed a Sam Adams Seasonal...Oktoberfest to wash it down)

    **If you want to reference his recipe complete with the peach cucumber salad recipe, go here:
    Mario Batali Recipe

    Wednesday, September 12, 2012

    Garlicky Garlic Bread

    If you grew up in western PA, odds are you have probably gone out to eat and ordered off a wall menu at an establishment known as Hoss's...I know that's how I grew up...ordering off a glowing wall menu and then it was off to the races for their soup and salad bar...

    Once of my absolute FAVORITE aspects of this restaurant was their garlic bread. You were able to cut whatever size piece you wanted and as many pieces as you could stomach...growing up as a swimmer I ate a lot...and carbs made up A LOT of what I ate...so this aspect of this restaurant was a highlight.

    Anyway, I had a garlic bread craving and wanted to make some to go a long with another dinner...now what I had in mind (picture wise) didn't actually happen, but it was oh so good!
     


    Garlicky Garlic Bread

    Ingredients

    -fresh italian loaf
    -1/2 stick of salt free butter
    -fresh garlic (sliced or minced)
    -variety of italian seasonings (parsley, basil, rosemary, garlic, oregano, etc.)

    *I should have added some red pepper for some spice...
    *Add some cheese if you want this to be cheesy bread...

    Steps

    1. Preheat the oven to 400 degrees.
    2. Slice the loaf in half (length wise)
    3. Melt your butter in the microwave; mince your garlic.
    4. Stir garlic into the melted butter. Add your italian seasonings in and stir.
    5. Brush or spread on top of your bread.
    6. Bake for 12-15 minutes.

    Serve warm and enjoy your garlic breath!
     Not quite the Hoss's look, but still delicious!!!
    How can anyone go wrong when using garlic....garlic makes EVERYTHING tastier :)

    Another delicious grilled pizza!

    It's been WAY too long since my last posting...substitute teaching has gotten under way so things have gotten a bit busier...

    That doesn't mean we haven't had great dinners! This pizza was very exciting because I found a new pizza crust from Mama Mary's at Wegmans....it was a red pepper flake crust! When I saw it, I thought I had died and gone to heaven!!!!

    Now, I just did a google search on this crust and wasn't able to find anything...so I am hoping it is due to it being a new product because after having this crust, I doubt I will buy anything different!

    Since it was a spur of the moment find (meaning it wasn't on the shopping list), I didn't exactly have all the ingredients in my kitchen for the topping I had in mind....

    Pepperoni (and other stuff) Grilled Pizza

    Ingredients

    **Mama Mary's Red Pepper Flake Pizza Crust** (although any crust would work)
    -Red Pepper, diced (1/4 c.)
    -Cilantro, chopped (handful)
    -couple slices of pepperoni
    -fresh spinach
    -garlic, minced
    -sliced cherry tomatoes
    -salt/pepper
    -sauce
    -mozzarella cheese
    And of course, EVOO and some PAM spray

    (any toppings would do...and the amount you use is COMPLETELY up to you!)

    Steps

    1. Turn the grill on high (get the temperature to 400-450 degrees)
    2. Make sure you spray the crust with some PAM before you put the sauce on. (I have found it makes the crust less likely to taste dried out.)
    3. Saute the minced garlic with the cilantro, red pepper and tomatoes.
    4. Add the spinach and some salt and pepper
    5. Top the crust with the sauce, cheese and the sauteed toppings. Add pepperoni slices.
    6. Turn the heat down on the grill (low), grill the pizza 4 minutes (covered), then rotate, grill for another 4 minutes (covered), check the bottom...it may need a few more minutes...it depends on your grill.

    Wednesday, September 5, 2012

    Oh My Gosh Panini!!!!

    Tonight's dinner was one of those dinners that you want to relive immediately after finishing it...unfortunately, my stomach is too full to even think it...

    So, if you have a panini press or a George Foreman grill or even a frying pan and a heavy skillet....you can do this!

    Tomato, Basil, Mozzarella, Chicken Pesto Panini

    Ingredients (I bet you can guess!)
    -roma tomatoes
    -fresh basil
    -basil pesto spread
    -fresh bread/rolls
    -chicken breast
    -PAM spray
    -fresh mozzarella
    (salt and pepper)

    **I didn't type the amounts you made need. I made 4 sandwiches using 1 1/2 chicken breasts.

    Directions:
    1. Cook your chicken breasts. I did season them with some salt and pepper.
    2. While the chicken is cooking, cut your tomatoes, basil (julienne), mozzarella...set them aside. Slice your rolls
    3. Spread the basil pesto spread on the inside of the sliced rolls.
    4. On top of the spread, layer tomatoes, basil, mozzarella and the cooked chicken.
    5. Before putting the sandwiches on the press or grill, make sure the surface has been sprayed with PAM.
    **If you are using a George Foreman, a few minutes in you might need to turn the sandwich around....it depends on how big your grill is...
    Time on the grill...watch until the cheese melts...then it is done!

    Enjoy!!!

    Tuesday, September 4, 2012

    DIY Glittery Drinking Glasses

    You all have seen it on Pinterest or at least you have seen a version on it somewhere...

    Well, I decided since it was glittery and seemed easy to do, I thought I would try.

    I didn't go out and buy glasses, I had some in our china-less "china" cabinet, so the  only thing I needed to buy was glitter. That being said, here is what you need...

    Materials:

    -glasses
    -Mod Podge
    -brush
    -plastic cup
    -blue painters tape
    -water resistant sealer
    -drop cloth (or paper to protect the surface you're working on)
    -sprinkle glitter...I suggest using Martha Stewart's Essential Color Glitter...it is FANTASTIC!
    -plastic bags (1 for each glass)

    Directions:

    1. Make sure your glasses are clean! Then, tape off the bottom (or however high) you want the glitter to go.


    2. Now, there are two options. I started by painting the Mod Podge on the stem and then poured the glitter on. After a few coats of that, I poured some Mod Podge in a cup and then poured some glitter in and mixed it in.
    **Both options worked, the reason I mixed the two after a few coats, I noticed that there wasn't enough glitter to my liking. Plus, it made a thicker coat. Try NOT to get the Mod Podge on the blue tape...you will thank me later.
    After each coat, let the glue dry completely!
    See, too much Mod Podge on the tape :(


    3. Cover the top part of each glass with a plastic bag (I used blue painters tape to keep the bag tight)

    4. Spray your sealer over the glitter. In a wide open space!!!

    5. Let the sealer dry completely. Remove the bags and the tape.

    **The tape was VERY hard to get off of the glasses...I wasn't very dainty with the Mod Podge mixture, so it was very difficult to get the tape off...next time I will make sure not to Mod Podge the tape.

    6. And, you probably think this is quite a process (and it is), but it is well worth it! But, remember...HAND WASH ONLY!!!!