Hudson Valley Nesties
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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 Recipes! Here!
Great suggestion... Lets try it out!
Please share your favorite recipes in this post as a "Go-To" place for ideas!
Let's do 1 recipe per post (easier to scroll that way I think)
Re: Share Your Recipes! Here!
I am going to use my blog as the post for mine.
It's Chicken Marsala in the crock pot. YUM! and I hate mushrooms!
http://booksrecipesandlifeohmy.blogspot.com/2011/05/chicken-marsala-in-crockpot.html
my read shelf:
A new favorite side dish:
Herbed Potatoes and Green Beans
Adapted from Stephanie Cooks
1 lb. red potatoes, diced evenly
3/4 lb green beans, end trimmed
Chicken broth, at least 2 cups
1/2 cup onion, finely diced
1 tsp garlic powder
Paprika
Salt & Pepper
1. Spray cooking spray in a large skillet with lid.
2. Turn heat to med-high, add potatoes
3. Flip after 5 minutes, or when golden brown. Brown other side.
4. Pour in chicken broth until potatoes are halfway covered, about one cup. Cover and allow to steam over med-low heat 5-10 min until liquid is almost absorbed.
5. Add more broth, again covering potatoes halfway. Add green beans, onion, garlic and sprinkle with paprika. Stir well. Replace lid, steam 5-10 min, checking often (may need to add more liquid).
6. Once veggies are cooked through, raise heat to reduce broth. Stir to coat. Add salt and pepper to taste.
Canon 50D, Canon 50mm f/1.4, Tamron 28-75mm f/2.8, Speedlite 430EX II
Adapted from Kraft Food & Family
3) Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and parmesan.
4) Bake 20 min. or until heated through.
Canon 50D, Canon 50mm f/1.4, Tamron 28-75mm f/2.8, Speedlite 430EX II
Turkey Black Bean Chili
1 TBSP olive oil
1 large onion, chopped
2 cloves garlic, minced
1-1 1/4 lb. ground turkey
2 TBSP chili powder
3 tsp. ground cumin
1 tsp. dried oregano
1 tsp. freshly-ground black pepper
1/2 tsp. salt
1 can chicken broth
1 (14.5 oz.) cans black beans, drained
1 (14.5 oz.) can dark red kidney beans, drained
2 (14.5 oz.) cans diced tomatoes, one drained (I like to use fire-roasted)
1 (16 oz.) bag frozen corn
Directions:
1. Preheat a heavy stock pot over medium-high heat. Add olive oil, onion, garlic, and turkey. Heat, stirring frequently, until turkey is cooked completely through.
2. Add chili powder, cumin, oregano, black pepper, and salt and cook, stirring frequently, for five minutes.
3. Add chicken broth, beans, tomatoes, and corn. When mixture begins to boil, reduce heat and simmer for 15-20 minutes, until chili reaches a deep reddish-brown color.
4. Serve with corn chips, corn bread, cheese, sour cream, onion, salsa, or any other desired accompaniment. Serves six to eight.
Recipe source: Apple a Day
Canon 50D, Canon 50mm f/1.4, Tamron 28-75mm f/2.8, Speedlite 430EX II
Another favorite side dish with potatoes:
Warm Balsamic Potato Salad
(Cooking Light, Fresh Food Fast)
1 pound mixed baby potatoes (such as fingerling, purple and red), cut into wedges
1 Tbsp water
1/4 cup light balsamic vinaigrette
1/2 cup chopped bottled roasted red peppers
2 Tbsp chopped fresh basil (*I used 1/4 cup)
1/4 cup (1 ounce) crumbled goat cheese
1. Place potato wedges in a large microwave-safe bowl; add 1 tablespoon water. Cover with plastic wrap, vent (do not allow plastic wrap to touch food). Microwave on HIGH 7 minutes, or until tender; drain.
2. Stir in vinaigrette, bell pepper and basil. Top each serving with cheese.
Yield: 4 servings (serving size about 3/4 cup potatoes and 1 teaspoon cheese)
Cal 131, Fat 4g, Protein 3.7g, Fiber 2g
Canon 50D, Canon 50mm f/1.4, Tamron 28-75mm f/2.8, Speedlite 430EX II
A great summer dish:
Spinach and Orzo Salad
1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
1/2 pound crumbled feta cheese
1/2 red onion, finely chopped
1/2 cup sun-dried tomatoes, finely chopped
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
1/4 cup olive oil
1/2 cup balsamic vinegar
Directions:
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, sun-dried tomatoes, basil and pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
NOTE: Use the best quality feta you can find...it makes a huge difference. You can probably throw in any other veggies, olives, pine nuts, artichoke hearts or whatever you can think of to this.
Canon 50D, Canon 50mm f/1.4, Tamron 28-75mm f/2.8, Speedlite 430EX II
i like it!
homemade baked beans.....makes a huge amount so perfect for a picnic!
1/4lb + chopped slab bacon, 2-4 cups ketchup, 1/4 cup molasses, 0-1 cup brown sugar, and a bunch of undrained beans - any kind ( i use 5 cans - red kidney beans, white kidney beans, pinto, chick peas and butter beans)
mix it all up and bake at 300 for 3 hours.
Sizzling Chicken adapted from TGI Fridays
1 medium onion, chopped
2 cloves garlic, minced
1-2 bell peppers- any color, chopped
extra virgin olive oil
lb or so of chicken
salt
pepper
white rice - enough for everyone
Shredded cheese- I use whatever I have on hand.
1. Season chicken with salt and pepper. Place in grill pan with olive oil and garlic or grill on bbq. Set aside.
2. Meanwhile, cook white rice.
3. Put olive oil in skillet. Allow it to heat up. Add onions. Cook until yellow and start to get soft. Add peppers, cook until soft. Add salt and pepper to taste.
4. When all are soft, I like to add in the cooked rice. I add more oil, salt, and pepper and mix it. Add half the cheese and let melt.
5. Add the chicken to the skillet and add the rest of the cheese on top. Allow to sit for a minute to let the cheese melt. Serve and enjoy
My husband requests this weekly. Fridays serves it with loaded mashed potatoes not rice but I like the rice better.
my read shelf:
This is my son's favorite meal. I make it for him a lot, especially around his birthday (which was last week). You will note, every thing is in general, I don't measure when I cook (only when I bake)
It's a take on Sausage and peppers with pasta.
1 box of penne pasta (or make your own, but I haven't done that yet)
1 - 1 1/2 lb. ground sausage (hot or sweet...your choice), you can use regular sausage links, I find it works better with the ground sausage.
3 peppers, sliced in thin strips. Use any combo of bell peppers you like. I personally, love to use the Cubanelle and a red bell pepper. Sometimes, I use the "stop light" bell peppers (red, yellow and orange). Whatever you have on hand will work.
1 medium onion diced
3-6 cloves of garlic minced (use to your taste...we like garlic LOL)
1 28 oz can of either small diced or crushed tomatoes.
Olive oil
Cooking spray
Basil
Oregano
Garlic powder
Black pepper
Red pepper flakes
1. Start the water for the pasta. Cook the pasta according to the box directions. Drain the pasta and set aside.
2. Heat a medium/large skillet on med/high. Spray with cooking spray. Break apart the sausage and brown in the skillet.
3. Once the sausage is brown (and not pink in the middle) take out with a slotted spoon. Add some olive oil and then add the pepper strips. After about 2-3 minutes add the onion. Give the veggies a stir. After about 5 minutes, add the garlic. Stir and cook until you can smell it.
4. After the garlic cooks (30 seconds) add the can of tomatoes. Stir. Add the seasonings. Stir. Then add the sausage back. Stir again and lower the heat. Let the sauce blend together, about 10 minutes.
5. Once the sauce is cooked, pour it over the pasta and mix together.
My son will eat the whole pot if he could. I know he's older than your kids, but I started making this for him when he was about 14. He even found a way to make this while camping with his Scout troop. That's how much he loves it. Hope it become a hit in your house too.
I still really like this idea....here's a really simple recipe for a roasted chicken since its kind of like a fall day out
whole chicken
onion
2 tsp salt
1-2 tsp pepper
1 tsp thyme
1 tsp paprika
1-2 tsp garlic powder
Take a whole chicken, remove giblets. Fill center cavity with an onion chopper in half (i've also used garlic cloves). Rub chicken with EVOO or butter (if you use butter and arent super calorie conscious, you can melt the butter and inject just below the skin). Place nearly all the rub over the chicken - i tend to use less salt, but you can tailor it to your own taste. Bake at 250 degrees for 5 hours. Baste the last 2 hours or so.
Just adding this from a post I saw so its all together....
http://sixsistersstuff.blogspot.com/2011/06/crock-pot-hawaiian-bbq-chicken.html