Minneapolis/St. Paul Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Share your favorite recipes here!!
Anyone else getting bored with your repeat BLD's? (Breakfasts, Lunches and Dinners).
Feel free to come back and add even as the post gets further and futher down the page.
TIP: Click "watch this thread" to be able to reference it later (left side of the screen, scroll down to right under 'check private messages' and click 'threads i'm watching' & voila!)
(I know I can go to the what's cooking board, and I do, but thought this might be fun to do locally)
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Re: Share your favorite recipes here!!
A couple of my staple recipes especially for winter:
Creamy Chicken and Wild Rice Soup
http://allrecipes.com/Recipe/Creamy-Chicken-and-Wild-Rice-Soup/Detail.aspx
I also add celery and shredded carrots because i like some veggies. Once and a while I will add some potatoes as well. I also usually add some white cooking wine.
Chicken Pot Pie
http://allrecipes.com/Recipe/Chicken-Pot-Pie-IX/Detail.aspx
I just love this recipe. It's just a comfort meal. Soooo good.
Dr Pepper Ham
Put ham in crockpot. Open can of pineapple slices. Pin pineapple to ham with toothpicks. Pour juice over ham. Open can of Dr Pepper. Pour can of said Dr Pepper over ham. Put cover on crockpot. Cook on high for approx 6-7 hours.
Angel Hair Chicken and Pasta
1 pound boneless skinless chicken breast6 TBSP Balsamic and Basil Dipping oil (or any olive oil)
1 tsp Onion Onion
1 tsp Season Salt
1 bag petite carrots
1 TBSP garlic garlic
1 bag frozen broccoli
1box angel hair pasta
1 can chicken broth
1/2 cup Parmesan cheese
2 tsp Dried Tomato and Garlic Pesto Mix
Dice chicken breast and brown in 2 TBSP Balsamic and Basil Dipping Oil. Add in 1 tsp Onion Onion and 1 tsp Season Salt. Make sure to cook thoroughly. Set aside.
In a large kettle, add 2 TBSP Balsamic and Basil Dipping Oil and water to cook Angel Hair noodles. Follow direction on box. Drain when completed and set aside.
Add 2 more TBSP Balsamic Basil Dipping Oil to same pan the chicken was cooked in and add in carrots and 1 TBSP Garlic Garlic. Sautee for approximately 6 minutes stirring frequently. Add in cooked chicken, frozen broccoli and chicken broth. Let simmer for 10-15 minutes.
When noodles are done, add noodles to chicken and vegetable mix. Stir in the 1/2 cup Parmesan and 2 tsp Dried Tomato and Garlic Pesto Mix. Serve and Enjoy
Tips:
*For cooking the chicken and the veggie mix, I use a large wok. That way I don't have to use more than the 2 pans.
*If you have someone that is lactose intolerant, don't use the Parmesan cheese and just have the individuals sprinkle it over the top.
*If petite carrots are not available, you can use baby carrots. Simply cut in half lengthwise.
*If you really want the easy way out, the precooked chicken in the deli section works wonderful! Use 2 packages and still brown it with the seasonings the same way as in step one.
Spicy Beef Roast
Thawed roast, whatever size fits in your crock pot
1 fajita seasoning packet
1 jar pepperoncinis
Rub the roast w/the seasoning packet, and set it in the crock pot. Open the jar of pepperoncinis, and pour the contents (peppers and liquid) over the roast. Cover and cook until meat is done.
For my 2or3-ish pound bone-in chuck roast, I cooked it on low for about 6 hours, and let it sit on warm for a couple after that. I also let the roast marinade in the seasoning and pepperoncinis overnight.
I have so many. One that comes to mind is a super easy pizza crust. It's from Mark Bittman's How to Cook Everything. We make homemade pizza probably 3-4 times a month.
http://markbittman.com/dinner-with-bittman-pizza-dough
Our favorite is BBQ Chicken but we also make traditional pizzas. Last week we made Buffalo Chicken pizza.
I have a bunch of repeat recipes on my blog (LIS) under the recipe tab. And a bunch I haven't organized yet that are on the recipe tag on the right side bar.
Boy/girl twins born at 37w1d and 37w2d
I just made an AMAZING Potato-Kale soup. Ok, ok, I realize that it sounds grody with the kale in there, but it is SO good, and really healthy too. It was a recipe from my nutritionist.
Heat olive oil over med. heat in a large soup kettle. Add onions and leeks and saute for about 10 min. or until tender. Add water, carrots, celery, potatoes, parsley and salt and pepper. Bring to a boil. Reduce heat and simmer, covered, for 45 min. In a separate pot, bring 2 cups of water to a boil. Stir in Kale and boil for appx. 5 min or until kale is tender but still dark green. Drain and set aside. Once the soup has cooked for 45 minutes, put appx. 1/2 into a blender and puree. Add back into the pot and stir in cooked Kale. Serve hot.
This is SO good and makes a big batch. I think it would also be delicious with garlic or red pepper flakes mixed in.
2.3.11: Started TTC
2.8.12:Initial b/w - Normal
3.7.12:HSG - Normal
3.8.12:S/A - Normal
Cycle #12/Month #15 - 50mg.Clomid CD5-CD9 - BFN
4.24.12: RE appointment - DX Unexplained IF
7.12 - 9.12: TTA
10.12 - 1.13: TTC Naturally
February 2013 - IUI #1 w/100 mg Clomid - 5 mil.post-wash: BFFN
March 2013 - IUI #2 w/100 mg Clomid & Trigger - ?? MY BLOG
Yum! This sounds good. I LOVE kale, and the kale-potato combo is always delicious. I recently made a kale-potato fritata, and it was soooo good!
Chicken Enchiladas
Pioneer Woman's "Penne a la Betsy" (I'm sort of obsessed with this pasta sauce, so that's really why I'm posting this one. You can do anything with the pasta and throw ins)
Rich and Creamy Tomato Basil Soup
5-Minute Southwest Layered Salad
Jamaican Jerk Pulled Pork Sandwiches
Strawberry Summer Salad: Romaine lettuce, grilled chicken breast, strawberries, and poppyseed dressing (simple and delicious!)
Ooh, I have to try the potato kale soup. We tried kale for the first time this winter and realize we love it.
Black bean veggie burgers
Lasagna
DH isn't a huge veggie person but he loves these sweet potato burritos
Butternut squash soup, soooo good with kabocha squash.
Quinoa tabbouleh
Kung Pao Chicken (use a Quorn pattie for me) and fried rice
Friday is always pizza night. I make the crust from the Bread in 5 Minutes cookbook. Lately, we've been having caramelized onions, kalamata olives, mushrooms and whatever cheese looks interesting that week. I like a bean topping on mine, DH has meat sauce.
We have a bunch of favorites from cookbooks - mostly the Moosewood series and Donna Klein cookbooks - and I don't feel like typing them.
Can you tell I'm a vegetarian?
Tired after a long morning of hiking and swimming.
Yum! Great recipes, ladies!
Here are some of our go-to, easy, super flavorful favorites:
Sweet Potato Fries:
Cut sweet potatoes into rounds or sticks. Put them in a bowl of hot water for 10 minutes, then drain and blot excess water off with a paper towel. Toss with olive oil. Sprinkle with seasoned salt, pepper, paprika, and a pinch of rosemary. Bake at 400* for ~20 minutes, stirring part way through.
Honey Cumin Glazed Pork Tenderloin (from pinkparsleycatering.blogspot.com):
For the glaze:
Combine ingredients and marinate for at least a few hours. Remove from marinade and brush with glaze. Grill until internal temp reaches 165*. (If doing whole tenderloin, remove from grill, cover with foil and allow to sit for 15 minutes before slicing.) This recipe has a distinct flavor and is delicious! (We usually just skip the glaze). It also makes great left-overs. And it's good on chicken, too.
We LOVE this recipe. But we also add a can of beef broth and then shred the meat and put it on sandwiches.