Time to Eat

Tasty Tuesday: My take on Succotash

J and I went to Cheesecake Factory on Saturday and he ordered a dish that had succotash as the side. I of course had a taste too and it was surprisingly good. So here we are on Monday and I’m trying to figure out what to make. I was thinking of steak and potatoes for J and he suggested making the succotash as the veggie using corn and a few different peppers. I found the recipe online for the one at the Cheesecake Factory but I did tweak it quite a bit.I also ended up switching out to steak to fried chicken lol. Soooo here we goooo The definition Succotash: an American dish of corn and lima beans cooked together So there are no lima beans in my version lol What you will need (Succotash) 1 can of corn (15oz)1/2 onion1/2 red pepper1/2 orange pepper2 cloves minced garlic2 tbsp paprika1 tsp Cumin1 1/2 tsp Garlic Salt2 tbsp butterSalt & pepper to taste Getting Started Dice up your onions, red pepper and orange pepper. Mix this up in a bowl and set aside In a skillet drop in the corn, paprika, cumin and garlic salt. Drop in 1 tbsp in butter. Stir frequently on high heat until the corn browns a bit Once corn starts to brown and heat up, add in minced garlic and stir in with corn. Next throw in the bowl of veggies in with the corn and 1 tbsp butter. Sprinkle in salt and pepper. Let corn and veggies brown and mix together stir frequently until all veggies are golden and brown. Veggies should have a slight crunch to them (not soggy. While the succotash was cooking, I boiled some water and cheated on the potatoes. Now I’m ready to “plate” it or bowl it lol whatever you want to call it. Now this is not the healthiest meal you will be eating, but it would be super easy to make it healthy. Baked chicken instead of fried No potatoes (less carbs)Use EVOO instead of butter for the veggies Since the other items (fried chicken and potatoes) are pretty much already made, this dinner is fairly quick if your tired or don’t wanna cook too much 🙂 Let me know your thoughts in the comments! Sarah

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Tasty Tuesday: Tortellini with a Twist

Tortellini I think is my new favorite to work with when making a pasta dish. This is the second tortellini dish I am making this month. So I got back from my weeklong camping trip and was craving something homemade. Looked in my freezer and we had thick steaks and frozen tortellini. Of course, I was game so I looked on Pinterest to find a recipe that used both of these ingredients. Side note: do you guys try to find recipes that include the stuff you already have at home? I’ve been trying to do this more often, rather than grocery shop specific to a recipe. Anyways I found one I liked and realized I needed only a couple easy items from the store to make it happen so I was game. Below is a part of the recipe below but includes the tweaks I made 🙂 This turned out to be a huge winner with J and we inhaled the leftovers within a day and a half lol. What you need: 1 bag tortellini (16oz) 2 lbs steak 1 onion 3 minced garlic gloves 1/2 cup white wine 1 cup heavy whipping cream 1 tablespoon pesto 1-2 tablespoons olive oil 1 tablespoon butter 2 cups mushrooms 1 cup brocoli Shaved parmesan Salt & pepper to taste Let’s get started Heat up olive oil and butter in the skillet Dice up your onions and mushrooms and throw them in your skillet. I used a large skillet/saucepan since I wanted to cook the rest of the dish in the same pan. While onions and mushrooms saute with the minced garlic, slice up the steak length wise. I trim the fat off the sides as well. Place in a smaller skillet to brown slightly (leave mostly pink). The steak will finish cooking in the sauce in a later step. I would also cut the steak once more into a shorter strip. Back to your onion pan, add in your Pesto. Add in your semi cooked steak Pour in one cup heavy whipping cream and half cup of white wine. While sauce is mixing with the steak, cook the tortellini per the package instructions and then mix into skillet. Let the sauce simmer for 10-15 minutes to allow it to thicken up. Lastly, I cooked the broccoli in the microwave and chopped it up a bit and mixed into the sauce towards the end and let the sauce simmer another 5 minutes. For the finally, garnish pasta with shaved parmesan and serve 🙂 Honestly, this was probably J and I’s favorite pasta dish I have made thus far. I will definitely be making this again soon! Here is the Ninja chopper shown above. Click here Enjoy Sarah

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Tasty Tuesday: Tortellini w/Basil & Herb

Pasta should be it’s own food group I think. If given the choice (and wasn’t full of carbs) I’d have pasta for every single meal. Sadly, it is not the healthiest option so I try to make it count when I do have it. That brings me to this quick and fun little recipe. This recipe took about 25 minutes from start to finish. Here’s what you will need to get started 1 bag of frozen tortellini (16oz bag) 1 lb sausage (grocery aisle by the bacon) 1 yellow onion 1 jar Bertoli Olive Oil, Basil & Garlic Sauce 2 TBSP Barilla Pesto 2 gloves minced garlic Garlic salt, pepper and salt to taste Crushed red pepper Parmesan Let’s Get Started Dice up onion and sausage and drop into a skillet. Add in minced garlic and sautee until sausage starts to crisp on the edges and onions are clearish. In a separate pot, prepare tortellini per instructions on the bag. Once tortellini is cooked, drain water in a strainer and let tortellini sit. Take the pot and add 1 jar of Bertoli (leave the burner temp at medium) and add two tablespoons of the pesto. Mix together and let warm on stove. Add the onions and sausage to the sauce pot and mix thoroughly. Add garlic salt, salt and pepper to taste. (I put in a dash of each). Add back the cooked tortellini and mix thoroughly so all pasta is coated with the sauce. Let simmer on stove at medium for 3-4 minutes. Remove from stove and serve. Garnish with crushed red pepper (for spice) and parmesan. Thankfully this was quick and easy and I was able to freeze the leftovers to take with me on my camping trip. I’m glad I took the rest of it with me since my mom ended up eating it more than I did 🙂 Enjoy! Sarah

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Chicken Kebab Bowls

The best Chicken Kebabs at home

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