October 29, 2015

Ridiculously Easy Brunswick Stew


Soup weather is upon us and Brunswick Stew has been on my list for quite some time.

Original recipe is Brunswick Stew Georgia Style from Food.com.  My modified version is below. By buying precooked and shredded chicken and pork (for about the same price per pound as raw meat, I might add) it saved on time and effort- a double win in my books!  Also, since the chicken and pork are in original BBQ sauce, that eliminated the need to add BBQ sauce, ketchup and Worcestershire sauce, like the original recipe calls for.  Makes about 3½ quarts.

INGREDIENTS
DIRECTIONS
  1. Wash and cut celery, carrots, and onion.  In a large cast iron dutch oven (at least 3½ quarts) combine all ingredients.
  2. Bring stew to a boil; reduce heat and let simmer 1 hour or until potatoes are soft.  Enjoy!



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October 26, 2015

Chicken Piccata



I’ve been in a dinner rut recently, hence the lack of posts. After reading Jen Migonis’ post on Menu Planning For A Month, it gave me inspiration to not only have quality food thought out and on the table but also more recipes to share with you!

It really did only take me a half hour to pick and choose recipes from cookbooks and my pin boards for the month. Since we’re not home for dinner every weeknight due to work commitments, I placed categories under each day of the week as suggestions if I was drawing a blank on what to list. I also like to double recipes so we can have leftovers for lunch or dinner the next day.

Additionally, I try to make meals with similar ingredients for the week. For example, if we’re having tacos, I know I’ll have leftover tortillas, so another meal could be quesadillas, lunch wraps, or a scrambled egg breakfast wrap. For the chicken piccata, I knew I would have leftover chicken stock, so I thought of recipes that called for chicken stock so I could use it up before the use-within-seven-days-of-opening snuck up on me.

I created these Menu Planners in Publisher and love the fact that if something changes, I can swap meals around and reprint. What types of recipes would you like to see more of on here? Comment below and I will make sure it happens :)




Recipe adapted from Maggiano's The Chef's Table.

INGREDIENTS
  • 4 chicken breasts
  • ¼ cup white wine (I used Pinot Grigio)
  • 4 oz. chicken broth
  • 2 Tbsp. capers, drained
  • 2 Tbsp. parsley, chopped, plus some reserved
  • Juice of 2 lemons
  • 2 Tbsp. butter
  • 1-2 Tablespoons Olive Oil
  • Flour for coating
  • Salt and pepper
  • Parmesan cheese
DIRECTIONS
  1. Coat sauté pan with olive oil and heat over medium heat. Season chicken lightly with salt and pepper. Dust in flour on both sides.
  2. Add chicken to pan and sauté for several minutes until browned; turn and continue cooking until browned and cooked through. Set aside. 
  3. Deglaze pan with white wine, releasing any browned bits that stuck to the pan. Add chicken broth, capers, parsley, lemon juice and butter. Return chicken to pan and cook briefly bringing it to a simmer.
  4. Pour sauce over chicken, sprinkle Parmesan and parsley; serve immediately and enjoy!





October 13, 2015

A Hunting Themed Birthday


This past weekend was Mike's 29th birthday. He is an avid hunter and has been working long hours since April, so I wanted to make his big day that much more special. After work, I surprised him with this outdoorsman birthday display. He opened his gifts (hunting themed, of course) then we went out for Italian, which has been one of the perks of living in NJ!

October 9, 2015

Facial Cleanser


Happy Friday friends! Upon a long overdue request, I’m sharing my nightly skincare routine, derived from products I use on a daily basis. This is a great exfoliant and toner.