Slow Cooker Barbecue Pork with Black Beans

Before I gave birth to Ryder, I made up a bunch of freezer meals. Everyone warned me that I wouldn’t have any time to cook. They were partially right, but at the same time, cooking is like therapy to me. And after being in the hospital for 4 days I missed being in the kitchen. Needless to say, I didn’t fully stay out of the kitchen. The first week we were home from the hospital I made us a hot breakfast every morning. Breakfast is like the easiest thing on the planet to make. Our mother’s spoiled us and brought or made us dinner in our kitchen each night for the first few days. But then after that, it was time to start thawing all the freezer meals and making them work for us.

Slow Cooker Barbecue Pork with Black Beans

I made up a freezer bag of this Slow Cooker Barbecue Pork with Black Beans the week before I was induced to have Ryder. If you don’t want to freeze the recipe you can always just throw everything into the slow cooker the day you want to make it. If you decide you want to stock your freezer with a hearty meal, put everything into the gallon size bag except the water. Then when you go thaw out the meal (it will take a good 24 hours in the refrigerator) you just add the water. We had this recipe for Slow Cooker Barbecue Pork with Black Beans a few week’s after he was born. It hit the spot and I served the hearty stew like recipe on top of a slice of texas toast and paired it with my Italian-style baked potato wedges and a salad.

Recipe created for Food Fanatic.

Disclaimer: I’m a paid contributor for Food Fanatic. As always all opinions are my own! There are affiliate links in this post. That means if you purchase from my link I will make a percentage from your sale. 


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Grilled Chili Chicken Skewers with Cilantro Lime Pesto

I had all the intentions of sharing an ice cream recipe today, and yet I had no motivation to photograph it (I did have motivation to eat it)! So instead, I’m sharing with you a delicious and easy-to-make grilled chicken recipe. In fact, if your still trying to decide what you want to make today for your Independence day cookout, this recipe for Chili Chicken Skewers with Cilantro Lime Pesto just might be what you were looking for.

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

This recipe for Chili Chicken Skewers w/ Cilantro Lime Pesto pairs beautifully with the Mashed Sweet Potatoes & Banana recipe I posted the other day. Since having Ryder, I’ve been eating a whole heck of a lot more meat. We could go one month and consume 12 chicken breast between the two of us (mainly my husband eating the meat). But now I feel the urge to eat meat daily–I guess my body needs the protein. We eat chicken just about every night, although on occasion I throw in a nice roast, or grill a london broil, or pork tenderloin. I’m constantly trying to come up with new chicken recipes.

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

I love skewering just about anything I can throw on the grill. Not sure what it is, but I love it, and I love to grill. Like every day I grill dinner (or just about). This recipe for Grilled Chili Chicken Skewers with Cilantro Lime Pesto is perfect for a quick week night meal. Or maybe you’re entertaining this weekend (or in the coming weeks) and want something different. Something to “wow” your guest. This recipe I have a feeling will wow them. I never think to use cilantro in pesto, but when I have limited ingredients on hand and a crying newborn I use what I have. The cilantro and lime are bright and give these chicken skewers even more depth than I ever could have imagine. It’s almost like a chimichurri sauce in a way!

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Pair these Grilled Chili Chicken Skewers with Cilantro Lime Pesto with  Mashed Sweet Potatoes & Banana for a complete meal!

Katie Original Recipe

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Ingredients

    For the Grilled Chili Chicken Skewers
  • 1 lb Boneless, Skinless, Chicken Strips
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • For the Cilantro Lime Pesto
  • 2 cups cilantro
  • 1 cup parsley
  • 1/4 cup honey roasted peanuts
  • 2 tbsp lime juice
  • 2 small garlic cloves
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions

    For the Grilled Chili Chicken Skewers
  1. Preheat grill to medium heat.
  2. In a bowl, mix together brown sugar, chili powder, salt, and pepper. Rinse and pat dry chicken. Skewer chicken, drizzle olive oil over the chicken and sprinkle rub over chicken. Massage the rub into the chicken.
  3. Place chicken skewers on grill. Cook 10 minutes (flipping once) on medium-low flame until internal temperature reaches 165 degrees Fahrenheit. Once done cooking, remove from heat and set to the side.
  4. For the Cilantro Lime Pesto
  5. While the chicken is cooking, place the cilantro, parsley, honey roasted peanuts, lime juice, garlic cloves, olive oil, salt and pepper in a food processor. Puree for 20-30 seconds until all the ingredients are well incorporated and broken down. Refrigerate the Cilantro Lime Pesto until ready to serve.
  6. Serve Cilantro Lime Pesto on top of the Grilled Chili Chicken Skewers.

Notes

*Soak wooden skewers for 30 minutes or longer to avoid skewers from burning.

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This is a sponsored post on behalf of Le Creuset. As always all opinions are my own. 

Summer Vegetable Risotto with Grilled Chicken #PassItOnPotluck

I love risotto. However, I don’t like to stand at the stove top for 30+ minutes stirring. I mean don’t get me wrong, it’s a great arm work out and if your smart you can do some squats while standing at the stove top for a total body workout. Because after all you should burn off some calories before you indulge in the creamy rice blend. Now that I have a baby, risotto isn’t the ideal meal to make. So I’ve reinvented the way I make risotto and thus I’m able to bring you this recipe for Summer Vegetable Risotto with Grilled Chicken.Summer Vegetable Risotto with Grilled Chicken

Last Month, I received a large box at my door which contained a Le Creuset Round French Oven in Lapis. The box is part of the “Pass it on Potluck” campaign. Basically the french oven travels from home to home. You get to cook with it for a week or two and then pass it on to the next lucky guest! Le Creuset and Williams-Sonoma will be documenting the French Oven’s journey throughout the country and will be sharing your posts on their blogs, as well as Twitter and Facebook pages.

Earlier this year, Williams-Sonoma released a new signature color of Le Creuset in Lapis. Lapis is a deep blue color inspired by the semi-precious stone lapis lazuli which has been prized since antiquity for its intense color. This new color is available in a broad range of Signature cast iron and stoneware items online at Williams-Sonoma.com as well and can be found at one of Williams-Sonoma’s 256 locations across the country.

Summer Vegetable Risotto with Grilled Chicken

So you might be wondering what does risotto and the Le Creuset Lapis French Oven have in common? It’s the perfect pot to make risotto in. The day I got the box I made this recipe and then made it a week later again because I love the creamy comfort food that risotto evokes for me. I toasted the arbor rice and placed all my liquids inside the French Oven allowing it to bubble and cook itself with minimal stirring! I can have risotto after all for dinner.

Summer Vegetable Risotto with Grilled Chicken

I used up some of the summer veggies I had in my refrigerator and put two plump chicken breast on the grill. We love to grill chicken and veggies on the grill just about every night! I’m all for minimal dishes to clean in the kitchen. This recipe for Summer Vegetable Risotto with Grilled Chicken requires just one dish! It’s a one-pot dish with grilling! I grilled the corn and the asparagus and then added them to the risotto. I allowed the corn to cool first so I could remove the corn off the cob with my corn stripper. Easiest way to remove the corn kernels without a huge mess! Dinner was ready in 30-ish minutes. If you don’t count all the times I had to stop and take care of the baby! Dinner in our home is definitely a team effort now. I’m enjoying my husband in the kitchen. Although the rolls have reversed now and I find myself doing dishes every night so my hubby can enjoy a little extra time with the baby, and well, mommy can spend a few minutes to herself. Even if it is scrubbing dishes!

Interested in trying out the Le Creuset Round French Oven in Lapis? Sign up at: Pass it on Potluck

Katie Original Recipe

Summer Vegetable Risotto with Grilled Chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2

Summer Vegetable Risotto with Grilled Chicken

Ingredients

  • 1 tbsp unsalted butter
  • 1 small onion (about 1/4 cup)
  • 1 tbsp garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1/2 tsp tuscan seasoning
  • 1 cup milk
  • 1 cup frozen green peas
  • 1/2 cup parmesan cheese
  • 10 asparagus spears
  • 2 ears of corn
  • 2 chicken breast
  • 1 tbsp McCormick Herb & Garlic Seasoning
  • Olive Oil

Directions

  1. In the Le Creuset Lapis French Oven, melt one tablespoon of butter over medium-high heat. Add onions and sauté for 5 minutes until translucent (mix occasionally). Then add the minced garlic and the arborio rice. Toast rice for 2 minutes, stirring it around the pot to prevent it from burning. Then add in the white wine to deglaze the french oven. Mix around to remove any brown-bits from the bottom of the French Oven.
  2. Add one cup chicken broth and cook for 10 minutes on medium-low heat with the lid on. Give the rice a stir once or twice. Once most of the broth has been absorbed add the tuscan seasoning, whole milk and frozen green peas. Mix well and cover for another 5-10 minutes until the milk is absorbed.
  3. While risotto is simmering on the stove top, fire-up the grill. Pour olive oil over chicken breast and massage in McCormick Herb & Garlic Seasoning. Grill on medium-low heat for 15 minutes until the internal temperature reaches 165 degrees Fahrenheit. Flip once to ensure even cooking. While chicken is cooking add the asparagus spears and fresh ears of corn to the grill. Cook for 10 minutes on medium heat while the chicken is cooking. Turn the asparagus and corn frequently.
  4. Remove the asparagus and corn from the grill, place it to the side to let it cool. Cut the asparagus in 1-inch pieces and remove the corn from the cob.
  5. Add the parmesan cheese to the risotto and gently fold in the corn kernels and asparagus. Mix well and then plate. Slice the chicken breast and place on top of the risotto. Enjoy!
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This is a sponsored post on behalf of Cost Plus World Market. 

Thai Style BBQ Hot & Tangy Sriracha Grilled Wings

The first day of summer is right around the corner. Summer to me equals bbq’s and grilling nightly. I try my best to not turn on the oven during the hot and oh-so humid summer months. My husband is a lover of all things wings, so on the weekends that we spend the afternoons at his parents house we like to bring over lunch or a snack to munch on. Last weekend, we brought over these Thai Style BBQ Hot & Tangy Sriracha Grilled Wings. My husband and my mother in-law devoured them. Sadly, I could not partake because they are a wee-bit too spicy and well the baby won’t enjoy his hourly dose of milk if I eat anything spicy. So for the time being I live vicariously through them *although I did have two bites of a drum. It was heavenly (and spicy). The chicken was super moist and full of flavor.

Thai Style BBQ Hot & Tangy Sriracha Grilled Wings

Since having the baby my husband has had to help out more in the kitchen. I am kind-of liking the nightly team work that we are experiencing together. Since 9 times out of 10 I’m feeding the baby when dinner should be cooking he is having to take charge. I give him directions and he follows through on them. Over the past month he has really started to master grilling chicken (which we eat almost nightly). The key to having really moist chicken is patting it dry, and coating it with olive oil followed by the seasoning. I promise you–this is our no fail method, and we are sticking with it. And hopefully he doesn’t read this post because he does not want anyone to know his chicken grilling secret!

Thai Style BBQ Hot & Tangy Sriracha Grilled Wings

When dining and entertaining for summer (or any time of the year) I love to go to World Market to get everything I need to throw a successful party. For this recipe I used the World Market Thai Style BBQ Hot & Tangy Sriracha Rub and World Market Olive Oil. Two ingredients that make this grilled wings recipe a hit at any party (or pool day).

Products shown and used from World Market: World Market Thai Style BBQ Hot & Tangy Sriracha Rub, World Market Olive Oil, Herringbone Napkin, and Small Lagoon Platter

Katie Original Recipe

Thai Style BBQ Grilled Wings

Prep Time: 1 hour, 10 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 18 wings

Thai Style BBQ Grilled Wings

Ingredients

Directions

  1. Clean, rinse, and pat dry wings and rums. Place in a gallon-size freezer bag. Pour olive oil over chicken, massage in bag then add 1/2 package of the Thai Style BBQ Hot & Tangy Sriracha rub. Seal bag and massage until all the chicken has been coated with the rub. Refrigerator for at least 1 hour.
  2. Preheat grill to high heat, clean and reduce to medium heat. Place chicken on grill. Grill for 20 minutes, turning every 5 minutes. Internal temperature should read 165 degrees Fahrenheit.
  3. Drizzle honey on top of cooked wings and squirt fresh lime juice on top as desired.

Notes

For added heat use the entire rub or mix in 1 teaspoon sriracha sauce with 2 tbsp honey to drizzle on top.

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Southwest Getaway

Want to get away this summer? Cost Plus World Market has partnered up with Southwest Airlines to offer four Great Summer Getaways. Enter for a chance to win a trip for 4 on Southwest Airlines. Sweepstakes includes:

  • 4 Grand Prize Packages:
  • Airfare for 4 on Southwest Airlines
  • Hotel Accommodations
  • $500 World Market gift card

Participants can earn bonus entries for liking and sharing contest on FacebookTwitterPinterestInstagram pages for more chances to win.


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Chipotle Chicken with Bacon Baked Quesadillas

Happy Cinco de Mayo! One of my favorite eating holidays of the year, because I love Mexican food! I know its the one day of year I can eat Mexican food for breakfast, lunch, and dinner and no one will judge me. Although this year, I haven’t partaken on the breakfast and lunch Mexican feast. I’m telling you that as I feverishly type and eat my leftover penne and meatballs from last nights dinner during the hour naptime i have to myself. This is the first week where I don’t have anyone guest blogging for me, and as much as I was trying to be prepared and have the first few weeks of May scheduled out–well it snuck up on me. So I’m pretty sure from now until who knows when, I’ll be writing my blog post on the fly!

Chipotle Chicken with Bacon Baked Quesadillas

So, let’s talk about these Chipotle Chicken with Bacon Baked Quesadillas. I made these the other week in an effort to use up some leftovers. I typically make quesadillas at least once a month for lunch or dinner since its a quick weeknight meal. I almost always bake them as well, unless I decided to get all crazy and then I turn on the grill. Baking quesadillas makes me feel like its a little healthier. Since being on maternity leave and being held hostage in my own house not being able to drive just yet my trips to the grocery store have become crazy limited. Typically I’ll text my husband during the day and tell him we are in need of x,y, and z (typically fresh produce and yogurt) and then hope he can make time to go pick up said grocery items we are in need of. I will tell you that are grocery bill has gone way down over the past month. I’m pretty sure it will continue to stay down for the next few months until I feel comfortable driving and taking the baby out on my own.

Chipotle Chicken with Bacon Baked Quesadillas

So I’ve been super resourceful using up every single thing we have in the fridge (or at least as close to being able to use it up as possible) plus utilizing my over-packed pantry. During my recent cleaning out of the pantry I found two tortillas that were still good. Tortillas are something I almost always have on hand–they are great for breakfast burritos, lunch wraps, or in my case today, quesadillas! Very versatile and relatively inexpensive. This recipe for Chipotle Chicken with Bacon Baked Quesadillas came about because I had one leftover grilled chicken breast in the refrigerator. I also received a package of Cabot cheese last month for National Grilled Cheese month (which I totally missed because well I was a bit occupied taking care of a 2-legged human being), and in that package was a block of chipotle cheddar cheese. It was calling my name and I knew I wanted to use it either as  grilled cheese or a quesadilla. And well I added bacon, because lets face it everything is better with bacon. Of course, the night I made these the baby was sleeping so I opted to use the bacon bits on hand rather than fry or even (dare I say) microwave the fresh bacon I had on hand. That was going to require too much time and the clock was ticking to get dinner on the table before the baby woke up. It’s a luxury these days to eat dinner with my husband at the same time. Something we have done together for over the past 7 years living together. So I layered all the ingredients and baked the quesadillas for 5 minutes until golden brown and voila, easy-as-that dinner was served! Of course I served it with homemade salsa and sour cream and a delicious avocado, corn, and tomato salad (recipe to come).

So whether you are partying hard today for Cinco de Mayo or staying in with family like me–you have no excuse to not have a Mexican dinner tonight!

Katie Original Recipe

Chipotle Chicken with Bacon Baked Quesadillas

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2

Chipotle Chicken with Bacon Baked Quesadillas

Ingredients

  • 2 Flour Tortillas (burrito size)
  • 1 cup Cabot Chipotle Cheddar Cheese, shredded
  • 1 cup sliced cooked boneless skinless chicken breast
  • 1 tbsp bacon bits
  • Salsa and Sour Cream for serving if desired

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. While oven is preheating place one tortilla on a baking sheet layer with half of the shredded Cabot Chipotle Cheddar Cheese, followed by the sliced chicken breast, sprinkle with bacon bits, and then layer the remaining cheddar cheese on top. Place the other tortilla on top and bake for 5 minutes or until golden brown.
  3. Remove from the oven and cut into 6 pieces. Serve with salsa and sour cream if desired.
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Today, I’m happy to have Angie from EclecticRecipes.com here to share her recipe for Black Bean Salmon Croquettes. Angie is a fellow Central Florida Blogger. We’ve had the opportunity to hangout at our annual Central Florida Bake Sale for the past few years. Angie cooks up some stellar recipes. I encourage you to visit her blog after your done reading her recipe she is sharing today! 

 Black Bean Salmon Croquettes

I am so happy and honored to be guest posting for Katie today while she’s taking a little time off to be with her new baby. I am over the moon happy for Katie and her husband! Babies are the best, and the smell of their little heads, you can’t beat that!

My name is Angie and I blog over at EclecticRecipes.com. I like to cook food that my whole family will love, with an eclectic flare. We love to explore new flavor combinations like this Peperoni Pizza Quiche and this Thai Chicken and Cabbage Noodles.

I wanted to share one of my favorite go-to weeknight meals that I’ve been enjoying since I was a kid, salmon croquettes. Over the years, I’ve changed my mom’s salmon croquette recipe several times. This recipe is one of my latest re-inventions to make croquettes a little healthier. I added black beans and lots of flavorful spices to make these have a bit of a Tex-Mex flare.

Black Bean Salmon Croquettes

To make these I start with fresh salmon that has been pulsed in the food processor. Then I add black beans that I first partially mash with a potato masher. Then I add my onion, garlic, egg and spices in a large bowl. After forming the patties, I roll them in bread crumbs and then shallow fry them in vegetable oil.

To go with these, I made an avocado salsa with corn and tomato. I serve the croquettes topped with the salsa along side a fresh salad garnished with lime wedges.

Black Bean Salmon Croquettes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Black Bean Salmon Croquettes

Ingredients

    For the Croquettes:
  • 1/2 lb filet fresh salmon, pulsed in food processor or chopped fine
  • 1- 15 oz can back beans, rinsed and drained, and partially mashed with a potato masher
  • 1/4 cup finely chopped onion
  • 1 clove garlic, grated or chopped very fine
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 cup additional bread crumbs for coating
  • For the avocado salsa:
  • 1 hass avocado
  • 1/2 cup chopped tomato
  • 2 tablespoons roughly chopped cilantro
  • the juice of one lime
  • 1/4 cup chopped onion
  • 1/2 cup corn kernels

Directions

  1. Preheat oven to 450°. Combine salmon, black beans, onion, garlic, egg, breadcrumbs and spices in a large bowl. Make 1/4-cup sized patties and coat each patty in additional bread crumbs.
  2. Bake croquettes for 15- 20 minutes, or until internal temperature reaches 145°.
  3. While croquettes are cooking, combine all ingredients for salsa. Serve croquettes with salsa and fresh lime slices.
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Spinach Arugula and Cherry Tomato FlatbreadA few weeks ago my husband celebrated his 30th birthday. I asked him what he wanted to do (given that I’m 9 months pregnant and pretty limited on what I can do I didn’t want to be a party-pooper). I was willing to throw/ host a party at our house and/or do just about whatever he wanted. I wanted to make his birthday as special as could be. All he wanted to do was go to a local craft beer bar with friends. So I arranged that, and then managed to sneak over before we arrived to drop off a cake and some balloons and a 30 birthday banner for our reserved table. We had a good group of people come out–about 20 or so friends. Lots of friends we haven’t seen in a while. I was trying to make it all about Jon; however, it was more like our last happy hour outing before we will need a baby sitter.

Spinach Arugula and Cherry Tomato Flatbread

I will be the first to admit, I wasn’t exactly thrilled about the craft beer bar he chose. Let’s face it–I can’t drink, so really the only thing I have to look forward to right now is eating. And the food at this said beer bar is sub-par in my book. Anything I’ve ever had there was just so-so. They definitely do better as a beer bar then a food establishment (at least in my book, although all the guys love the food at the place). I was trying to be optimistic and when we got there I took a long hard scan at the menu.  I was starving and wanted to eat something I would actually enjoy. I decided to try the veggie flatbread. I mean how can they mess this up? When it finally arrived to the table I had a few bites and finally found something that I really enjoyed. I devoured the flatbread in seconds. It tasted like salad on a flatbread. About an hour later I was still hungry and decided I would order another veggie flatbread. I mean come on… who is going to judge… I’m a pregnant lady and if they were judging then shame on them. The flatbread was so good that I had been dreaming about it and wanted to recreate it at home. I mean how hard can it be to recreate a salad style flatbread. So I used all the same ingredients they listed out on their menu and I must say so myself its pretty darn close to the veggie flatbread I had at the craft brew bar. The only difference, I used a blend of arugula and spinach and their’s only had arugula. I left out the red onion because red onion and I aren’t really agreeing these days (cue insane heartburn).

If you are looking for a salad like flatbread, this easy recipe for Spinach Arugula and Cherry Tomato Flatbread will do the trick!

Katie Original Recipe

Spinach, Arugula, and Cherry Tomato Flatbread

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Yield: 1 flatbread

Spinach, Arugula, and Cherry Tomato Flatbread

Ingredients

  • 1 Flatbread (I like Archer Farms brand)
  • 2 tbsp Whipped Cream Cheese
  • 1/2 cup of Organic Girl Super Greens
  • 1/2 cup Mixed Organic Cherry Tomato Medley, halved
  • 1 tbsp Olive OIl
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Smear the two tablespoons of cream cheese on the flatbread. Bake the flatbread for 8 minutes.
  3. While the flatbread is baking mix together the greens and tomatoes. In a separate bowl mix together the olive oil, lemon juice, salt and pepper. Pour on top of the greens and tomatoes. Toss until well combined.
  4. Once the flatbread is done cooking, remove from the oven. Using tongs place greens and tomato mixture on top. Cut into 6 equal pieces and enjoy!

Notes

I like to use Archer Farms (Target Brand) flatbreads. Any flatbread though would work.

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Easy Lasagna Bolognese Roll-Ups made in less than an hour from KatiesCucina.com

10+ years ago I was introduced to lasagna roll-ups. I thought it was the coolest concept. Forget layering noodle beyond noodle–roll them and serve them individually instead. I mean it makes sense. I always hate when I don’t have a full box of pasta left–then I’m forced to go out and buy another box of pasta only to be stuck with a few remaining noodles for a recipe.

I believe I first saw lasagna roll-ups on an episode of Rachael Ray. She made lasagna roll-ups with a béchamel sauce, I followed the recipe to a tee, since this was back when I wasn’t making recipes quite my own yet. Thankfully, my family loved them. To put my lasagna roll-up making in perspective, this was back when I was in college and living at home! That’s how far lasagna roll-ups date back for me.

Easy Lasagna Bolognese Roll-Ups made in less than an hour from KatiesCucina.com

I make lasagna roll-ups a few times each year. Probably quarterly, and when I do make them they are always chocked full of veggies. Never with meat. That’s just how I roll (no pun intended). I’m starting to make quite a few freezer meals in preparation for the little bambino’s arrival next month. I made a double batch of my bolognese sauce the other weekend. I portioned it out and saved 2 cups of sauce for me to use for lasagna. I had this crazy idea to make lasagna roll-ups and use my bolognese sauce instead of a traditional tomato sauce. Best of all, we only ate half the lasagna bolognese roll-ups, so I got to freeze the other half for the future when we are in need of a delicious and quick homemade meal!

Easy Lasagna Bolognese Roll-Ups made in less than an hour from KatiesCucina.com

In less than an hour you can have a delicious homemade lasagna bolognese roll-ups. They are easy enough to make after a busy day at the office–I promise! Of course, serve it up with a salad and garlic bread.

Katie Original Recipe

Lasagna Bolognese Roll-Ups

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 9

Lasagna Bolognese Roll-Ups

Ingredients

  • 9 Lasagna Noodles
  • 1 cup Ricotta Cheese
  • 4 oz Light Cottage Cheese
  • 1 tsp Italian Seasoning
  • 2 tsp garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp shredded parmesan
  • 3/4 cup shredded mozzarella, divided
  • 2 cups bolognese sauce

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cook lasagna noodles according to package (10-12 minutes). Strain the noodles and rinse with cold water (placing a few ice cubs in the colander to help cool the noodles down quicker). Once the noodles are cooled down begin to pat dry them.
  3. In a square baking dish, apply cooking spray to pan then spread 1 cup of bolognese sauce.
  4. Using a medium-size bowl, place ricotta, cottage cheese, Italian seasoning, garlic, salt, pepper, shredded parmesan, and 1/4 cup shredded mozzarella. Mix until well incorporated.
  5. Take one sheet of lasagna noodle and place 3 tablespoons to 1/4 cup of cheese mixture on one end. Carefully begin to roll. Place the first roll-up seam side down in the baking dish. Repeat until all lasagna noodles and cheese mixture are used. Cover with remaining 1 cup of bolognese sauce.
  6. Bake with foil on top for 20 minutes. Then add the remaining 1/2 cup of shredded mozzarella to the top, bake with foil off for 5 minutes or until cheese is melted and bubbly.

Notes

Have leftovers? Freeze in an airtight container for another meal!

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Cacio e Pepe quick and easy one-pot meal made in less than 20 minutes! Last Sunday, we rested from our baby shower. It was amazing and I honestly can’t say enough about it. Our family and friends are so generous and showered our baby boy with gifts galore. With all the festivities on Saturday it left me drained on Sunday. I honestly had enough energy to cook three meals, do a few loads of laundry, and go grocery shopping. That was it. That might sound like a normal day to most, but not for me. I’m so use to being on the go. Sitting on the couch on the weekends is a luxury in our home. Although in between the few things I did I managed to put my feet up and relax (and nap) a little bit. After breakfast I was pooped and spent most of my morning on the couch. When it came to lunch time I didn’t have the energy to make it, but knew that we needed to eat. That’s when I whipped up a quick and easy one-pot meal of Cacio e Pepe! Simply translated pasta with pepper and parmesan.

Cacio e Pepe

Even though I had no energy I was still able to make a “fancy” lunch in just minutes and with just one pot used! Woohoo. My husband was working away on the nursery (which is the norm around here) and as soon as we were done eating I was back on the couch to rest a little more before heading out to the grocery store.

Cacio e Pepe
The thing I love about Cacio e Pepe is that it requires very few ingredients and best of all I always have these ingredients on hand. Pasta, freshly ground black pepper, parmesan cheese, and olive oil.  You can’t get much more simpler than that. I like to think of Cacio e Pepe as a grown up spicy Italian version of mac and cheese.

Cacio e PepeHead on over to Food Fanatic to get the recipe for Cacio e Pepe and while over there enter to win Swissmar salt and pepper grinder Giveaway!


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Southwestern Chicken & Rice Stuffed Peppers
What do you do when you have leftover rotisserie chicken? Why, make Southwestern Chicken And Rice Stuffed Peppers! We love stuffed peppers in our home. From the traditional stuffed peppers with ground beef and rice to my favorite slow cooker chicken enchilada stuffed peppers. Any way you make them–we love stuffed peppers, and thanks to our winter garden I’ve grown a few green bell peppers. Growing up that was the only way we had stuffed peppers, but I learned once I was older that I really enjoyed all other bell peppers other than the green variety.

So when I make stuffed peppers I make them with a mix of colored peppers, that way everyone can enjoy what they like! So let’s talk about these Southwestern Chicken And Rice Stuffed Peppers. I combined black beans and chunky diced rotel and corn with my leftover chicken and rice. Mixed it all together with a little cheese and a few other ingredients and sliced my bell peppers in half. I stuffed them and backed them for an hour. I did not pre-boil the bell peppers like I’ve done in the past. By cooking them for so long and simply covering the baking dish with tin foil it creates enough steam and the peppers are cooked perfectly. So if your a lover of stuffed peppers definitely give my recipe a try for Southwestern Chicken And Rice Stuffed Peppers.

Katie Original

Southwestern Chicken And Rice Stuffed Peppers

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

Yield: 5

Southwestern Chicken And Rice Stuffed Peppers

Ingredients

  • 2 cups leftover white rice
  • 2 cups leftover shredded cooked rotisserie chicken
  • 1 15oz can of black beans, drained
  • 1 10oz can of chunky diced tomatoes and green chiles
  • 1 cup shredded Mexican cheese (plus more for topping)
  • 1 cup frozen corn, thawed
  • 1/2 tsp salt
  • 1 tbsp chili powder
  • 5 bell peppers, multi-color
  • Sour cream and cilantro for garnish

Directions

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix together white rice, chicken, black beans, chunky diced tomatoes and green chiles, 1/2 cup shredded cheese, corn, salt, and chili powder. Mix well and set to the side.
  3. Slice bell peppers in half, remove the seeds. Place in a baking dish and begin to stuff with chicken and rice filling. Add the remaining rice mixture around the peppers (it helps them to stay in place). Cover with tin foil and bake for 55 minutes. Remove tin foil and sprinkle the remaining Mexican shredded cheese on top and bake for a remaining 5 minutes or until the cheese is melted and bubbly.
  4. Serve with sour cream and cilantro if desired.
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http://www.katiescucina.com/2014/01/southwestern-chicken-rice-stuffed-peppers/


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