Category Archives: supper

Lazy Girl Stove-top Lasagna

Posted on by
Lazy Girl Stove Top Lasagna

Lazy Girl Stove Top Lasagna

 

These last few weeks have been a whirlwind, I have been burning both ends of the candle wick for some time now, and it finally caught up with me.  But even when mom is sick, our kiddies still need to eat! I normally use all of these ingredients to make my lasagna, but I make the meat sauce on the stove, then transfer the sauce to a bake pan and layer it over the noodles, top with cheese and finish this in the oven.  However, because I was sick, I thought why not just try this on the stove top.  Surprisingly it worked! This lasagna is the ultimate in lazy cooking, but it yielded the best lasagna that I’ve ever made, and the easiest!

 

Pin It!

Pin It!

 

 

 

 

 

 

Prep time: 2 minutes

Cook time: 25-30 minutes

Ingredients:

1 lb of grass fed ground beef

1 small brown onion (chopped)

3 cloves of garlic (chopped)

1 teaspoon of dried basil

15 ounces of organic tomato sauce

1 cup of organic mozzarella cheese

5 tablespoons of organic whole fat cottage cheese

2  lasagna noodles I used brown rice lasagna noodles

1 tablespoon of olive oil

sea salt to taste

 

Directions: Heat olive oil in a saute pan, add in onion and garlic and cook until onion turns translucent.

image

Add in ground meat, season generously with sea salt and cook until brown.  Drain any excess fat.

image

Add basil, cottage cheese and half of the tomato sauce,. stir until all ingredients are combined,

image

Top with the lasagna noodles–I broke them and spread them out over the the entire pan–

image

Top with the remaining sauce, making sure that all the noodles are completely covered and submerged in the sauce. Cook on medium low heat until the noodles are cooked through.

image

Once noodle are done, top with cheese, cover and cook for an additional 2-3 minutes, and the cheese has melted.

image

Serve and enjoy!

image

D.I.Y. Taco Seasoning

Posted on by
Taco Seasoning

Taco Seasoning

 

I used to be the queen of packaged seasoning, if they made it I tried it.  It never really occurred to me that I could just as easily make most of these seasoning with spices that I already had in my pantry.   It wasn’t until I was in the middle of browning some ground meat to make tacos that I realized I was missing one key ingredient–the taco seasoning–and I was forced to make due with what I had. That was a fateful day indeed. Enlightening and freeing! I no longer buy pre-made seasonings.  I just make my own.  This taco seasoning is equally as good as the prepackaged mix that I used to buy, except it doesn’t have any cornstarch or any of the other fillers that packaged seasonings tend to have.

Pin It!

Pin It!

 

 

 

 

 

Prep time: 5 minutes

Servings: 1/4 cup or one package of taco seasoning

Ingredients:

1 Tablespoon Cumin

1 teaspoon coriander

1/2 teaspoon of smoked paprika

1 teaspoon of onion powder

1 teaspoon of garlic powder

1/4 teaspoon of chili powder (optional)

Directions: Mix all the ingredients in a small bowl until well combined. Add the entire contents to browned ground meat, or try it out in my recipe for Makeover Chicken Taco’s

 

image

 

Like this seasoning?  Then you make like my Dry Ranch Seasoning  or my Spicy Dry rub seasoning

Indian and Herb Spiced Grilled Lamb Chops

Posted on by
Indian and Herb Spiced Grilled Lamb Chops

Indian and Herb Spiced Grilled Lamb Chops

 

Lamb is one of my favorite meats.  Personally I like it more than beef, if given the choice between lamb and steak, I’d choose the lamb every time.  My husband on the other hand prefers steak.  He is 100% a meat and potato’s kind of guy.  After having these lamb chops he said that he’s a convert..Lol..I doubt it!   However, I’m glad that he thought that these lamb chops were delicious. I came up with the idea of marinating these with the fillings that I use for my Lamb Patties.  I added a little bit of curry powder and cumin to give the chops a little punch of flavor.  I’m so glad I did these are super flavorful, and grilling them made them more amazing than they already were.  If you only try one of my lamb recipes try this one! You will not be disappointed!!!

Pin It!

Pin It!

 

 

 

 

 

 

Prep time: 5 minutes

Cook time: 15-20 minutes

Total time: 25 minutes

 

Ingredients:

1 pound of lamb chops

1/4 cup  fresh cilantro

1/4 cup fresh flat leaf parsley

1/4 cup fresh mint

1 large shallot (can sub with onion, use half of a small onion)

1/4 teaspoon curry powder

1 teaspoon of cumin powder

1 teaspoon smoked paprika

3 tablespoons of olive oil

Sea salt to taste

 

Directions: To a blender add cilantro, parsley, mint, curry powder, cumin powder, shallot and olive oil, blend into a paste.  Season the lamb chops with sea salt, then rub with the marinade.

IMG_5019

Once your grill is nice and hot, place the lamb chops on the grill and cook for 7-8 minutes on each side or until the chops reach you’re desired level of doneness.  Remove from heat, serve, and enjoy!

IMG_5023

 

Roasted Garlic Cauliflower Mashed Potatoes!

Posted on by
Roasted Garlic Cauliflower Mash

Roasted Garlic Cauliflower Mash

 

From time to time, I crave a meal with a deep rich wine sauce. When that happens I turn to Julia Child’s beef bourguignon recipe, or my version of it.  If you have ever made beef bourguignon, then you know the sauce that accompanies the beef is everything for that particular dish! The beef, as succulent as it is, is nothing without that sauce, and that sauce was made to adorn a potato mash! The year that I had Page I decided rather than running from house to house to celebrate Thanksgiving with friends and family, it would be easier on her, and my husband and I,  if we just stayed home and made dinner ourselves. My best friend agreed and we divided the dinner duties. Instead of a massive turkey, I roasted a chicken, she made a few sides, and I baked a cake. One of the sides she made was a potato and cauliflower mash. It was delicious, and Page loved it! It was hearty and everything you’d expect when eating mash potatoes and at the same time it had the added bonus of cauliflower. When I was making my beef bourguignon, and anticipating the yumminess of the sauce, I knew that this cauliflower mash would go perfectly with the sauce. If you’re on a low carb diet, you can omit the potatoes, and whip the cauliflower in a blender. For this recipe, I opted to not whip the mash, I wanted the hearty texture, so I used a potato masher instead. If you want a more creamy texture, just throw all the ingredients in a blender after cooking them.

Pin It!

Pin It!

 

 

 

 

Prep time: 5 minutes

Cook time: 10-15 minutes

Total time: 20 minutes

Ingredients:

1 small head of cauliflower (about 5 cups)

2 medium potatoes (2 cups cubed)

4 tablespoons of grassfed butter

2 tablespoons of half and half (optional)

1 head of roasted garlic

sea salt and black pepper to taste

Directions:  Add the cauliflower and potatoes to a pot and fill with enough water to cover. Bring to a boil over medium high heat, and cook until potatoes and cauliflower are fork tender.  Immediately drain the water from the cauliflower and potatoes, then add in, butter, half and half, roasted garlic, sea salt and pepper.

image

Mash with a potato masher until well incorporated, or add all the ingredients to a blender and blend until smooth, then enjoy!

image

Roasted Garlic-How to Roast Garlic

Posted on by
How to Roast Garlic

How to Roast Garlic

Can you image cooking without garlic? I can’t! I love it! Garlic lends so much flavor to a savory dish, it’s hard to imagine not having it to use. I love garlic in every state, raw, blanched, powdered, and roasted.  Each has it’s own unique flavor. Roasted garlic is so delicious, and there are so many uses for it. I add roasted garlic to a plain tomato sauce to instantly take it from bland to fantastic! I add roasted garlic to one of my favorite roasted eggplant dishes. I spread roasted garlic on a good piece of crusty bread and dip it into a balsamic, red pepper, and olive oil vinaigrette, and of course, I add roasted garlic to mashed potatoes, or my cauliflower potato mash! There are a plethora of uses for roasted garlic, (like using it for my Roasted Garlic and Lemon Chicken recipe), once you learn how to roast garlic, you will wonder why you’ve been cooking without it!

Pin It!

Pin It!

 

 

 

 

 

Prep time: 2 minutes

Cook time:30-45 minutes

Ingredients:

1 large bulb of garlic

1 teaspoon of olive oil

sea salt and black pepper to taste (optional)

1 sheet of foil–must be big enough to fully enclose the garlic

Directions: Pre heat the oven to 400F. With a knife slice the top off of the garlic. Place the garlic inside of the foil, pour the oil over the top of the garlic, making sure to cover all exposed garlic. add sea salt and black pepper if using:

image

Fold all sides of the foil, making sure that the garlic is fully enclosed. Place the garlic bulb in your oven:

image

Cook  for 45 minutes, or until garlic is beautifully golden brown:

image

Allow to cool for 10-15 minutes, then remove by squeezing, or by removing each individual clove of garlic with a pairing knife, and enjoy!

Ground Chicken and Cabbage Curry

Posted on by
Ground Chicken and Cabbage Curry

Ground Chicken and Cabbage Curry

Do you ever pull out something for dinner and then have no clue what you’re going to make with it? I do…all the time! Most of the time it works out, but working out on some days can be relative. Success for me is getting a nutritious meal on the table on most days. This Chicken and Cabbage curry recipe  almost didn’t come together. I pulled out the ground chicken, but all I had to go with it was the cabbage. I didn’t have any fresh onion, no fresh garlic, none of the ingredients one needs to make something taste good. My fridge was empty because I had put off grocery shopping, and now I had to pay the price. I turned to my cupboards for help. I had a bevy of ground dried spices, curry, onion powder, ground ginger and garlic.  From those dried spices, this meal was born, and let me tell you what a delicious meal it was! It is one of my husbands favorite meals. I’ve made this with fresh onion and garlic, but the dried spices give this much better flavor.

Pin It!

Pin It!

 

 

 

 

Prep time: 5 minutes

Cook time: 20 minutes

total time: 25 minutes

Ingredients:

1 lb of ground chicken

1 tablespoon of onion powder

1 teaspoon of garlic powder

2 tablespoons of curry powder

1 teaspoon of ground ginger powder

2-3 tablespoons of  olive oil, or ghee

1 small head of cabbage, chopped roughly

4 tablespoons of freshly chopped cilantro

Directions:

Heat olive oil in a pan add dried spices and  heat for 20 seconds or just until spices become fragrant. Add in ground meat and brown. Once meat has cooked, add in the cabbage, and cook for about 5-7 minutes or until cabbage wilts a bit.

image

Remove from heat, top with cilantro and serve as is, or over a bowl of brown basmati rice and enjoy!

image

Smokey Paprika and Lime Chicken Kabobos

Posted on by

 

Smokey Paprika and Lime Chicken Kabobs

Smokey Paprika and Lime Chicken Kabobs

I think that there is definitely an art to marinades. I’m still learning that particular art. I recently purchased the highly acclaimed Modernist Cuisine book set. It’s massive and filled with information–extremely useful information. I’m only on the second book about 1000 pages into this probably 7000 page set, and the information that I’ve learned has completely changed the way that I view cooking.  This set is amazing! If you’re interested in the how’s and why’s of cooking, from a scientific perspective—then you want this set. If you can save the $550 plus dollars it costs to buy this book set then I highly recommend it.  Or just stay tuned to my blog, lot’s of changes are coming.  Not to mention appliances. One is the immersion circulator that I’ve been wanting for years.  Another is a vacuum chamber sealer.  I returned my Food saver in preparation for this machine.  This machine makes marination super easy, and effective.  It sucks out all of the air in the chamber and compresses everything in it. Thus making pickles in a matter of minutes, and  infusing steak or chicken and fish with marinades in minutes. Long gone will be my days of marinating anything over night.  I’m really excited for my vacuum chamber to arrive. Not having my Food Saver or a vacuum machine has been torture, but life goes on.  This particular marinade is a mixture of dry and wet ingredients.  It’s really delicious, and so flavorful, that it doesn’t need more than a few minutes to flavor the chicken–gotta love a quick marinade with no fancy equipment.

Pin It!

Pin It!

 

 

 

 

Ingredients

1 teaspoon of onion powder

1 teaspoon of garlic powder

1 teaspoon of smoked paprika

1 tablespoon of olive oil

1 tablespoon of lime juice

1 lb of skinless boneless chicken thighs, cubed into one inch pieces

Sea salt and black pepper to taste

 

Directions: Add the onion powder, garlic powder, smoked paprika, olive oil and lime juice to a small bowl and mix well.

image

Season the chicken generously with sea salt and black pepper, add it to a large bowl.  Add the marinade paste to the chicken then toss well to cover the chicken with the marinade.

image

Place chicken on skewers and grill cooking until chicken is cooked through about 10-12 minutes.  Serve and enjoy!

image

Roast Chicken with Cilantro Pesto

Posted on by
Roast Chicken with Cilantro Pesto

Roast Chicken with Cilantro Pes

I make roast chicken a lot for my family. Mainly because it’s easy, and I know everyone will enjoy it. However, because I make it so often, I am always trying to come up with ways to make it differently, ways in which I can add flavor, this pesto does exactly that. It adds a ton of flavor, but requires minimal extra work. You throw all the ingredients in the blender or a food processor, push a button and it’s done! Leftover, pesto, if you have any, can be spread on bread as the condiment to leftover chicken salad sandwiches…talk about yum! If you don’t want to roast an entire chicken, you can scale this down and use just 2 chicken breasts, it doesn’t matter. I find that buying a whole organic chicken is often less expensive than buying just 2 organic chicken breasts. So I always prefer to save money and buy the whole chicken. I reinvent the leftover chicken into tacos, salad, soup or tostadas.

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Ingredients:
1 whole Organic Nongmo Air-chilled Chicken
2 cloves of garlic
2-3 Tablespoons of Olive oil
1/2 teaspoon of thyme
Sea salt and black pepper to taste

Ingredients for Cilantro Pesto:
2 cups of cilantro
1/2 cup of olive oil
1/2 cup of freshly grated Parmesan cheese
1/4 cup of toasted hazelnuts
Sea salt and black pepper to taste

Directions: Pre-heat the oven to 425F. Season the chicken generously with sea salt and black pepper, then rub it with the garlic and oil. Line a baking dish with foil, place the chicken on it and place it in the oven and cook for 45 minutes or until the chicken is cooked through. Meanwhile, place all the ingredients for the pesto in a blender or processor, and blend until smooth. Serve the pesto however you’d like, I smear it on the chicken, with an additional spoonful or two, so that I can dip as I go. It’s so delicious!!!! If you haven’t read my blog on How to roast Chicken, Steps to making the perfect roast chicken now would be a great time. My recipe for Roast Chicken with Lemon and Garlic works the pesto as well.

Roast Chicken with Cilantro Pesto

Roast Chicken with Cilantro Pesto

Roasted Cauliflower with Parsley Lemon Sauce

Posted on by
Roasted Cauliflower with Parsley Lemon Garlic Sauce

I love roasted Cauliflower, it’s one of my favorite side dishes. My daughter loves it too. Since we eat so much of it, I decided to try it with this little twist. I’m so glad I did because it is definitely something I will add to my arsenal of cauliflower recipes!

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Ingredients:
1 head of cauliflower roughly sliced
1 cup of flat leaf parsley
1/2 juice of a medium lemon
1 clove of garlic
6 tablespoons of olive oil
Sea salt and black pepper to taste

Directions:
Pre heat the oven to 425 F. Place cauliflower on a roasting sheet/pan toss with 4 tablespoons of olive oil, salt and black pepper, and roast for 15-20 minutes, or until cauliflower is fork tender and takes on a bit of color. While the cauliflower is roasting, place, the parsley, lemon juice, garlic, and remaining 2 tablespoons of oil in a small blender or processor and blend until it comes together. Season the sauce with sea salt to taste. Once the cauliflower is done, toss with 1 tablespoon of the sauce and reserve the rest to serve on the side.

Follow and like me on Facebook: http://www.facebook.com/lazygirldinners

Corn Griddle Cakes with Turkey Sausage

Posted on by
Corn Griddle Cakes with Turkey Sausage

Do you ever have breakfast for dinner? I don’t mean a bowl of cereal, I mean one of those Sunday morning, bacon, and eggs, with a side of cinnamon french toast kind of breakfast dinners! Aren’t those the best? There is just something about eating breakfast foods at night that makes them all the more tasty! Cue these corn cakes! They have everything your love about breakfast mixed up in one fluffy delicious cake! Top them with warm maple syrup, and you get the picture!

Ingredients:
7 ounces of breakfast sausage, I used turkey sausage, casings removed
1.5 cups of fresh or frozen, thawed, corn kernels
1 cup of yellow cornmeal
1/2 cup of whole wheat flour
1 tablespoon of maple syrup, or sweetener of your choice
1 teaspoon of sea salt
1 teaspoon of black pepper
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
1 1/4 cup of butter milk, (can substitute plain yogurt, or add 1 tablespoon of vinegar or lemon juice to 1 1/4 cup of milk and let sit at least 10 minutes before adding it to the recipe)
2 large eggs
1/4 cup of green onions, can use brown onion as substitute.
Butter or ghee for cooking cakes.

Directions:

  • Cook sausage in a skillet over medium heat, breaking up into small pieces, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer sausage to a small bowl. Add corn to same skillet and cook over medium-high heat, stirring often, until browned, 5–6 minutes. Transfer corn to bowl with sausage and let cool. Wipe skillet clean and reserve.
  • Whisk cornmeal and the rest of the dry ingredients in a medium bowl. Whisk buttermilk, maple syrup and eggs together, and add to the dry ingredients, whisk until just combined. Fold in sausage, corn, and scallions.

     

  • Heat 1 Tbsp.  butter in a skillet; working in batches and adding butter as needed between batches, add batter to pan by tablespoonfuls. Cook until cakes are crisp and golden brown, 2–3 minutes. Turn cakes over and cook until browned, 1–2 minutes longer. Transfer cakes to paper towels to drain. Serve warm drizzled maple syrup yum!!!!

    What’s your favorite breakfast for dinner meal?

    Follow and like me on Facebook: http://www.facebook.com/lazygirldinners