Archive for the ‘Main Dishes’ Category

Slow Cooker Brown Sugar and Cinnamon Pork Loin

Slow Cooker Brown Sugar Pork Loin

 

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This week, I decided to go easy on the grocery bill and use up some of the meat in our freezer.  I found a 2 pound pork loin (not a tenderloin, like I am used to making), so I wanted to use ingredients I had on hand to fix it up.  The result was a tasty, if a little dry, pork loin that Mister Spice and I ate on for a few days.

Recipe Ingredients:

  • 2 lb pork loin (a well-marbled one may turn out a little more moist than my lean one did!)
  • 1 and 1/4 cups brown sugar
  • 3 cloves garlic, minced
  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1.5 tsp cinnamon
  • salt and pepper, to taste

Recipe Instructions:

Sprinkle pork loin with salt and pepper, then prick all over with a fork.  In a bowl, mix garlic, brown sugar, vinegar, mustard, and cinnamon, then rub all over pork loin.  Place in slow cooker on low for 7-8 hours.  Serve sliced or shredded; sprinkle with a little bit of cinnamon if desired.

Slow Cooker Brown Sugar Pork Loin

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Mister Spice and I give this 3 out of 5 stars…it got a 5 for taste but it was a little dry.  I don’t know if it’s because it was so lean, or if pork loins in general just don’t cook up and turn out as juicy as a tenderloin.

Slow Cooker Brown Sugar and Cinnamon Pork Loin
Author: Sister Spice
Ingredients
  • *2 lb pork loin
  • *1 and 1/4 cups brown sugar
  • *3 cloves garlic, minced
  • *1 tbsp balsamic vinegar
  • *1 tbsp Dijon mustard
  • *1.5 tsp cinnamon
  • *salt and pepper, to taste
Instructions
  1. Sprinkle pork loin with salt and pepper, then prick all over with a fork.
  2. In a bowl, mix together brown sugar, garlic, vinegar, mustard, and cinnamon, and rub all over pork loin.
  3. Place in slow cooker on low for 7-8 hours.
  4. Serve sliced or shredded with an extra sprinkle of cinnamon.

 

 

Creamy Parmesan Tomato Soup

Creamy Parmesan Tomato Soup

 

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Ever since our colder, crisper weather hit, I have been craving a big bowl of creamy tomato soup.  I love tomato soups of all kinds: regular tomato soup, tomato basil soup, creamy tomato soup, and so on.  And tomato soup is so easily paired with a yummy grilled cheese or with some croutons or crackers.

This week, though, I just wanted the soup by itself, so I thought I’d throw in some Parmesan cheese for a little extra flavor.  I also opted out of using heavy cream (even though it makes tomato soup SOOOO heavenly and creamy) just to have a healthier version.

Recipe Ingredients:

  • 4 tablespoons butter
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 (28 oz.) cans whole tomatoes
  • 3 cups chicken stock
  • salt and pepper, to taste
  • basil (about a 1/2 cup chopped, if fresh; about 2 tbsp if dried flakes)
  • 1/2 cup half and half
  • 1.5 cups grated Parmesan cheese
  • shredded cheese, sour cream, or anything else you may prefer for a garnish

Recipe Instructions:

In a large saucepan or dutch oven, melt butter; cook onion until translucent over medium-high heat.  Add garlic and allow to cook for just a minute or two, stirring constantly so as not to burn.  Add tomatoes (juice and all), chicken stock, Parmesan, and salt and pepper.  Bring to a boil, then allow to simmer for 10-15 minutes on low heat.  If you have an immersion blender, use it to blend ingredients to your desired consistency.  I like mine as smooth as possible so I blended for a while.  If you don’t have an immersion blender, carefully transfer small portions or batches at a time to a regular blender then return to sauce pan.  When blended to your desired texture, add basil and half and half.  Stir until well-incorporated.  Serve immediately and top with cheese and sour cream, if desired.

Creamy Parmesan Tomato Soup

Mister Spice and I give this recipe 3 out of 5 herbs.  While it was flavorful, I think that using heavy cream would have made it “creamier” (duh!) which is what I was really craving.  However, it was unique and different from a lot of tomato soup recipes I have tried before.

Creamy Parmesan Tomato Soup

 

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Creamy Parmesan Tomato Soup
Author: Sister Spice
Ingredients
  • 4 tablespoons butter
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 (28 oz.) cans whole tomatoes
  • 3 cups chicken stock
  • salt and pepper, to taste
  • 1/2 cup fresh basil, chopped; if using dried flakes, about 2 tbsp
  • 1/2 cup half and half
  • 1.5 cups grated Parmesan cheese
  • shredded cheese and sour cream for garnish, if desired
Instructions
  1. Melt butter in large saucepan or dutch oven over medium-high heat and cook onion until translucent; add garlic and stir around pan for one minute.
  2. Add tomatoes, chicken stock, Parmesan, and salt and pepper and bring to a boil, then reduce to low and simmer for 10-15 minutes.
  3. Use an immersion blender to reach desired consistency, or transfer soup in batches to a regular blender before returning to pot.
  4. Stir in half and half and basil; serve immediately with garnish.

 

Turkey and Sweet Potato Chili

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I don’t know what the weather has been doing in your neck of the woods, but around Northeast Tennessee, it has been going back and forth between 70 degrees one week and 30 the next.  Confusing and frustrating, to say the least.  However, on those 30 degree days, it is awfully nice to hunker down with a hearty, comforting meal like this Turkey and Sweet Potato Chili!  Easy to whip up, super healthy, and makes for some fabulous leftovers!

Turkey and Sweet Potato Chili

Adapted from www.skinnytaste.com

Recipe Ingredients:

  • 1 to 1.5 lbs lean ground turkey (93/7 works best)
  • kosher salt, to taste
  • 3 tbsp minced garlic
  • 1/2 cup chopped onion
  • 8 oz can tomato sauce
  • 10 oz can Rotel tomatoes with green chilis
  • 15 oz can black beans
  • 3/4 cup water
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • 1 medium sweet potato, peeled and diced into 1/2 inch cubes
  • fresh cilantro and sour cream for garnish, if desired

Recipe Directions:

Brown turkey in a large skillet over medium-high heat, breaking it up into small chunks.  Add salt and cumin.  When meat is cooked through, add onion and garlic; cook for three minutes over medium heat.  Add remaining ingredients, then cover and simmer over low-medium heat for 25 minutes.  Make sure potatoes are soft and cooked through.  Serve with a dollop of sour cream and some fresh sprigs of cilantro.

Turkey and Sweet Potato Chili

This dish is sure to please and last a few days!  We give this recipe 4.5 herbs!

Turkey and Sweet Potato Chili
Author: Sister Spice
Ingredients
  • *1 to 1.5 lbs lean ground turkey
  • *Kosher salt, to taste
  • *3 tbsp minced garlic
  • *1/2 cup chopped onion
  • *8 oz can tomato sauce
  • *10 oz can Rotel tomatoes with green chilis
  • *15 oz can black beans
  • *3/4 cup water
  • *1/2 tsp cumin
  • *1/4 tsp chili powder
  • *1/4 tsp paprika
  • *1 medium sweet potato, peeled and diced into 1/2 inch cubes
  • *fresh cilantro and sour cream for garnish, if desired
Instructions
  1. Brown turkey in large skillet over medium-high heat; season with salt and cumin. Add onion and garlic and cook for three minutes. Reduce heat to medium and add remaining ingredients except for sour cream and cilantro. Cover and simmer for 25 minutes. Serve immediately with garnish.

 

Chicken Stuffed Bell Peppers

Chicken Stuffed Bell Peppers Recipe

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We’ve already shared a couple of stuffed pepper recipes here at HerbOnHerbs including Santa Fe Stuffed Bell Peppers and Chicken and Cream Cheese Stuffed Bell Peppers. One of our favorite things about stuffed peppers is the flexibility with the filling – you could easily add other ingredients (diced vegetables, rice, etc.) to the recipe with good results. You can also mess around with the amount of tomato sauce you use – just add more if you like a saucier filling!

This is also a good make ahead recipe. You can make the filling, then refrigerate it overnight. the next day, just fill the peppers up and pop them in the oven!

Chicken Stuffed Bell Peppers

Recipe Ingredients

  • 2 cups diced or shredded cooked chicken
  • 1 medium onion, chopped (we used onion powder because I hate onions!)
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup tomato sauce
  • 1 4-ounce can chopped mild green chilies
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 8 green bell peppers

Recipe Directions

Preheat oven to 375. Combine first 8 ingredients in medium bowl.  Season to taste with salt and pepper. (Can be prepared ahead – just cover and refrigerate).

Cut around stem of each bell pepper and remove, creating large opening at top.  Scoop out seeds and veins.  Add about 1/2 cup of filling to each pepper.  Replace tops of peppers.  Stand peppers in shallow casserole.  Bake for about 45 minutes, or until filling is cooked through and peppers are tender.

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We give this recipe 4/5 herbs!

Chicken Stuffed Bell Peppers
Author: Mrs. Herb
Ingredients
  • 2 cups diced cooked chicken
  • 1 medium onion, chopped (we used onion powder because I hate onions!)
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup tomato sauce
  • 1 4-ounce can chopped mild green chilies
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 8 green bell peppers
Instructions
  1. Preheat oven to 375 Degrees.
  2. Combine first 8 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate).
  3. Cut around stem of each bell pepper and remove, creating large opening at top. Scoop out seeds and veins.
  4. Add about 1/2 cup of filling to each pepper.
  5. Replace tops of peppers. Stand peppers in shallow casserole.
  6. Bake for about 45 minutes, or until filling is cooked through and peppers are tender.

 

 

Chicken and Broccoli Spaghetti

Chicken and Broccoli Spaghetti

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Herb was never one of those kids that you had to force to eat his broccoli. For some wonderful reason, he actually really likes vegetables, especially BROCCOLI, which seems to be the nemesis of many children. So it was no surprise to me when he wanted to fix us this recipe, which is full of healthy broccoli! (Sister Spice would NOT eat this!)

I like broccoli too, though probably not as much as Herb. I find that Parmesan cheese goes very well with broccoli, and I can eat just straight up steamed broccoli with a bit of Parmesan sprinkled on top! With this recipe, you can garnish your garlic-y chicken and broccoli with as much Parmesan as your heart desires. For me, that was quite a bit!

This recipe is sort of similar to Chicken and Broccoli Alfredo, though without the sauce, which makes it a lot healthier.

Chicken and Broccoli Spaghetti

 

Chicken and Broccoli Spaghetti

Recipe adapted from allrecipes.com

Recipe Ingredients

  • 13-oz package spaghetti pasta
  • 2 chicken breasts, cut into 1-inch cubes
  • 1 Tablespoon of olive oil
  • 1 cup of chicken broth
  • 1/2 teaspoon of dried basil leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon of ground black pepper
  • 2 garlic cloves, minced
  • 2 bags of steamable broccoli florets
  • 1 Tablespoon of lemon juice and lime juice
  • Parmesan cheese

Recipe Directions

Fix pasta per package directions. Steam broccoli bags in the microwave for half of the time stated on the bag.

In a large pan, add olive oil and cubed chicken.  Cook on medium heat until cooked through. Remove from pan.

In the same pan, combine the broth, basil, salt, pepper, garlic, and broccoli and heat to a boil.  Turn the heat down to low, cover and cook for 3 minutes or until broccoli is tender.  Add cooked pasta, lemon, and lime juice, and chicken.  Toss together and serve with Parmesan cheese.

We give this recipe 4 out of 5 herbs!  Easy and delicious!

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Chicken and Broccoli Spaghetti
Recipe Type: Main Dish, Date Night
Cuisine: Italian
Author: Herb
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 13-oz package spaghetti
  • 2 chicken breasts, cubed
  • 1 Tablespoon of olive oil
  • 1 cup of chicken broth
  • 1/2 teaspoon of dried basil leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon of ground black pepper
  • 2 garlic cloves, minced
  • 2 bags of steamable broccoli florets
  • 1 Tablespoon of lemon juice and lime juice
  • Several tablespoons Parmesan cheese
Instructions
  1. Cook pasta per package directions.
  2. Steam broccoli in microwave for half of the time stated on the bag.
  3. In a large pan, add olive oil and cubed chicken. Cook over medium heat until brown.
  4. Combine the broth, basil, salt, pepper, garlic, and broccoli in a skillet and heat to a boil. Cover and cook over low heat for 3 minutes or until broccoli is tender.
  5. Add pasta, lemon, and lime juice, and chicken.
  6. Toss together and serve with Parmesan cheese.

 

Summer Pasta with Zucchini and Squash

Summer Pasta with Zucchini and Squash
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It’s time for another Meatless Monday post! We shared this recipe before under Summer Pasta, but that was before our blog “went public”. Plus,  we recently did a reshoot of the pictures for the recipe and thought it deserved a fresh new post.

This is a light dish that’s great for a summer evening. Just slice up some zucchini and squash, brown them in some olive oil, and serve over some pasta. Quick and easy!

I really like the flavor of the basil and grated Parmesan cheese over the pasta and vegetables.

Hurry up and try this recipe, because summer is ending soon! In fact, today summer is officially over for my mom, sister, and brother-in-law, who all return to teach. It’s crazy that school goes back so early these days! Ah, well. Summer still officially has another 6 weeks or so. Enjoy it while you can!

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 Summer Pasta with Zucchini and Squash

Recipe from Andrea

Ingredients

  • 1 box thin spaghetti or linguine noodles
  • Squash and zucchini (2-4, depending on size)
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Basil and Parmesan to taste

Directions

Cook your noodles according to the directions. Heat a large skillet over medium heat. Slice your zucchini and squash. Add olive oil, garlic, squash and zucchini to the skillet. Lightly salt the vegetables.

Saute until tender, stirring often, for about 8 minutes, until squash and zucchini begin to brown lightly.

Spoon the vegetables over the cooked noodles and top with chopped fresh basil (or dried) and grated Parmesan to taste.

Summer Pasta

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We give this recipe 4/5 herbs! It’s light and fresh and perfect for a summer evening!

Summer Pasta with Zucchini and Squash
Author: Mrs. Herb
Ingredients
  • 1 box thin spaghetti or linguine noodles
  • Squash and zucchini (2-4, depending on size)
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Basil and Parmesan to taste
Instructions
  1. Cook your noodles according to the directions.
  2. Heat a large skillet over medium heat.
  3. Slice your zucchini and squash.
  4. Add olive oil, garlic, squash and zucchini to the skillet. Lightly salt the vegetables.
  5. Saute until tender, stirring often, for about 8 minutes, until squash and zucchini begin to brown lightly.
  6. Spoon the vegetables over the cooked noodles and top with chopped fresh basil (or dried) and grated Parmesan to taste.

 

 

Flounder Piccata

Flounder Piccata

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When Mister Spice and I got back from vacation a few weeks ago, we still didn’t feel like we’d had enough fish and seafood.  So, I made the most wonderful Honey Lime Tilapia known to man…but we still wanted to experiment some more.

I am super picky when it comes to fish and prefer mild, white fish like this flounder.  This wasn’t as good as the tilapia, but it was an interesting dish to mix it up.  The recipe was taken and adapted from Skinnytaste, a wonderful blog to follow especially if you follow Weight Watchers.

Recipe Ingredients:

  • 4 flounder filets (17 oz total)
  • freshly ground black pepper
  • 2 large egg whites
  • 2/3 cup seasoned bread crumbs
  • olive oil spray (about 1 tbsp worth)
  • 1 tbsp light butter
  • juice of 1 lemon, lemon halves reserved
  • 1/4 cup dry white wine
  • 1/2 cup fat free chicken broth
  • sliced lemon, for serving
  • 2 tbsp chopped fresh parsley, for serving

Recipe Directions:

Heat oven to 200 and season fish with salt and pepper.  In a shallow bowl, beat the egg whites; place breadcrumbs in another dish.  Dip fish in egg whites then in breadcrumbs.  Heat a large saute pan over medium-high heat.  Spray each fish fillet generously with olive oil spray on one side, then lay that side down in the pan.  Spray the other side with oil and cook for 4-5 minutes per side, until fish is opaque.  Set aside on a warm platter in the oven while you make the sauce.

Flounder Piccata

Over medium heat in the same pan, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper and bring to a boil. Boil over high heat until the liquid is reduced to half, about 3 – 4 minutes. Discard the lemon halves and spoon sauce over the fish.  Garnish with lemon and parsley.

Flounder Piccata

Flounder Piccata

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Again, we didn’t enjoy this as much as the tilapia, but it was still tasty and different than anything we’d had in a restaurant.  You could serve it with pasta, potatoes, salad, roasted veggies…the possibilities are endless! We give this recipe 3/5 herbs.

Flounder Piccata
Author: Sister Spice
Ingredients
  • *4 flounder filets (17 oz total)
  • *freshly ground black pepper
  • *2 large egg whites
  • *2/3 cup seasoned bread crumbs
  • *olive oil spray (about 1 tbsp worth)
  • *1 tbsp light butter
  • * juice of 1 lemon, lemon halves reserved
  • *1/4 cup dry white wine
  • *1/2 cup fat free chicken broth
  • *sliced lemon, for serving
  • * 2 tbsp chopped fresh parsley, for serving
Instructions
  1. Heat oven to 200 and season fish with salt and pepper.
  2. Beat egg whites in a shallow dish; place breadcrumbs in another dish. Dip fish in egg whites then in breadcrumbs.
  3. Generously spray one side of each fillet with olive oil spray, then place it in a saute pan over medium-high heat (oil side down).
  4. Spray other side of fillet and cook for 4-5 minutes per side.
  5. Place cooked fish on a platter in the oven while you prepare the sauce.
  6. In the same pan over medium heat, melt butter; add lemon juice, wine, chicken broth, and reserved lemon halves; add salt and pepper and bring to a boil over high heat for about 4 minutes.
  7. Discard lemon halves and spoon sauce over fish.
  8. Garnish with lemon and parsley.

Slow Cooker Brown Sugar and Balsamic Glazed Tenderloin

Balsamic Pork

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This pork tenderloin is a re-shoot from a previous post.  It should also be said that it is pretty much my favorite pork tenderloin recipe…EVER!  The pork is super moist and tender, and the thick glaze is sweet and tangy.  It’s also incredibly easy!

Slow-Cooker Brown Sugar and Balsamic Glazed Pork Tenderloin

Adapted from “Christina” from C&C Marriage Factory

Recipe Ingredients

For the tenderloin:

  • 1 (2lb) boneless pork tenderloin, well-marbled
  • 2 tbsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup water

For brown sugar and balsamic glaze:

  • 1/2 cup packed brown sugar
  • 1 tbsp corn starch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 tbsp soy sauce

 Recipe Directions:

Sprinkle tenderloin with salt, pepper, and cover with garlic.  Place in slow cooker on low for 6-8 hours.  When it’s done, it’ll look a little something like this:

Balsamic Pork

Prepare the glaze by heating vinegar, water, and soy sauce in a small saucepan over medium-high heat.  Whisk together corn starch and brown sugar in a bowl, and add gradually to saucepan, whisking quickly to avoid lumps.  Whisk continuously for several minutes until sauce thickens.  Brush tenderloin with glaze and turn the slow cooker setting to warm.

Balsamic Pork Balsamic Pork

Cover until ready to serve, then brush with remaining glaze.  The best way to serve this is to shred it up.  You could certainly make a sandwich out of it as well.

Balsamic Pork

It is just so easy and tasty!  It does make an awful lot for two people, so I either save the rest for leftover sandwiches or freeze it.  Either way, this recipe earns an easy 5/5 herbs!

Balsamic Pork

Slow Cooker Brown Sugar and Balsamic Glazed Tenderloin
Author: Sister Spice
Ingredients
  • *1 (2lb) boneless pork tenderloin, well-marbled
  • * 2 tbsp minced garlic
  • *1/2 tsp salt
  • *1/4 tsp black pepper
  • *1/2 cup water
  • For brown sugar and balsamic glaze:
  • *1/2 cup packed brown sugar
  • *1 tbsp corn starch
  • *1/4 cup balsamic vinegar
  • *1/2 cup water
  • *2 tbsp soy sauce
Instructions
  1. Sprinkle salt as evenly as possible over tenderloin.
  2. Next, rub pepper and garlic all over tenderloin.
  3. Pour water into bottom of slow cooker.
  4. Place tenderloin in slow cooker for 6-8 hours on low.
  5. About an hour before you’re ready to eat, prepare the glaze.
  6. Mix the brown sugar and cornstarch in small mixing bowl.
  7. Pour water and vinegar into small saucepan and heat over low-medium heat.
  8. Add the brown sugar/cornstarch mixture and soy sauce to the saucepan.
  9. Stir frequently until sauce begins to thicken (about 10 minutes).
  10. Brush tenderloin with a generous amount of glaze and save remaining glaze to drizzle over tenderloin before eating.
  11. Place lid back on slow cooker and allow tenderloin to stay warm until you’re ready to eat.
  12. Then, remove from slow cooker and slice or shred on a plate, pouring remaining glaze over tenderloin.

 

Chicken Burritos

Chicken Burritos with Green Peppers Recipe

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Herb here. As you may know, Mrs. Herb and I both really like Mexican food.  I personally cannot EVER get enough guacamole! It is seriously my favorite food. Anyway, in search of another Mexican dish to make, we came across this burrito recipe and loved how adaptable it is and also very easy to make.

Though we used green peppers, you could also add other vegetables such as tomatoes, onions, black olives, etc. Garnish with whatever you wish, and of course serve with chips and salsa, guacamole, cheese dip, Mexican rice, or any other favorites!

Chicken Burritos with Green Pepper Recipe

CHICKEN BURRITOS

Recipe Ingredients:

  • 1 Tablespoon of olive oil
  • 1/2 cup teaspoon garlic powder
  • 1 can of condensed cream of mushroom soup (I used Campbell’s)
  • 1/2 cup of sour cream
  • 2 chicken breasts, cut into 1 inch cubes
  • 1 cup shredded cheddar cheese, divided
  • 6 (12 inch) flour tortillas
  • 1/2 cup milk
  • 1 whole green pepper, chopped

Recipe Directions:

Preheat oven to 350 degrees F.  Lightly grease a large baking dish. In a skillet over medium heat, add olive oil and the cubed chicken and cook until brown.

In a medium saucepan melt butter and add garlic powder and saute.  Add cream of mushroom soup and sour cream.  Mix it well.  Save 3/4 of the mixture and set to the side.

To the remander of the sauce, add the chicken, 1/2 of the chopped green pepper, and 1/2 cup of shredded Cheddar cheese and stir.

Fill each of the tortillas with the chicken mixture and roll up with the seam down in the prepared baking dish.

In the small bowl, combine the rest of the sauce from earlier with the 1/2 cup of milk and mix.  Spoon this new mixture over the top of the tortillas with the rest of the cheese and chopped, green peppers.

Put the dish into the pre-heated oven for 20 minutes or until the cheese is melted.

Chicken Burritos with Green Peppers Recipe

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We both really liked this dish.  It was easy to make and very adaptable.  We gave it 4.5 our of 5 herbs!

Chicken Burritos
Author: Mrs. Herb
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1 Tablespoon of olive oil
  • 1/2 cup teaspoon garlic powder
  • 1 can of condensed cream of mushroom soup (I used Campbell’s)
  • 1/2 cup of sour cream
  • 2 chicken breasts
  • 1 cup shredded cheddar cheese, divided
  • 6 (12 inch) flour tortillas
  • 1/2 cup milk
  • 1 whole green pepper, chopped
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a large baking dish. In a skillet over medium heat, add olive oil and add the cubed chicken and cook until brown.
  2. In a medium saucepan melt butter and add garlic powder and saute. Add cream of mushroom soup and sour cream. Mix it well. Save 3/4 of the mixture and set to the side.
  3. To the remander of the sauce, add the chicken, 1/2 of the chopped green pepper, and 1/2 cup of shredded Cheddar cheese and stir.
  4. Fill each of the tortillas with the chicken mixture and roll up with the seam down in the prepared baking dish.
  5. In the small bowl, combine the rest of the sauce from earlier with the 1/2 cup of milk and mix. Spoon this new mixture over the top of the tortillas with the rest of the cheese and chopped, green peppers.
  6. Put the dish into the pre-heated oven for 20 minutes or until the cheese is melted.

 

Garlic Shrimp Pasta with Tomatoes and Basil

Garlic Shrimp Pasta with Tomato and Basil

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I’m finally starting to get used to cooking with shrimp! This recipe was attempt number 3, and as with the Shrimp Fettuccini Alfredo and the Baked Coconut Shrimp, we were very happy with the delicious results.

First of all, I think that tomatoes plus fresh basil is one of my favorite flavor combinations. Basil is my favorite herb, and there is just something wonderful about fresh basil with tomatoes. Though I’ve tried this combination with many things (for Bruschetta or with chicken), I’ve never really had it with seafood. When I ran across this recipe, I thought it would be worth a shot!

You can pick your favorite type of pasta – just about anything would work with this dish. We happened to have some whole wheat penne pasta to use, and it worked great. Unfortunately the basil in my herb garden hadn’t grown fully yet at this point, so we had to use dried basil. It was good, but I know that the fresh basil would have made it even better, so if you have that option, use the fresh basil.

Garlic Shrimp Pasta with Tomato and Basil

Garlic Shrimp Pasta with Tomatoes and Basil

Recipe adapted from Chef Nick Stellino

Recipe Ingredients

  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 2 pounds shrimp, peeled and deveined
  • 6 tablespoons olive oil, divided
  • 6 garlic cloves, chopped
  • 2 pounds cherry tomatoes, halved
  • Pinch of sugar
  • 4 tablespoons fresh chopped basil, divided or 2-3 teaspoons dried basil
  • 1 pound pasta – we used penne, but almost any would work
  • Parmesan cheese, salt and pepper to taste

Recipe Directions

Begin boiling a pot of water for the pasta and cook pasta per package directions. In a small bowl, mix together the salt, pepper, onion powder, garlic poder, and paprika. Place shrimp in a plastic bag with spices and shake to coat.

In a large pan, heat 4 tablespoons olive oil over medium-high heat, then add shrimp and cook for 2-3 minutes. Remove shrimp from pan and set aside. Turn the heat down to medium, add another 2 tablespoons of olive oil to the pan, and add garlic. Stir for about a minute and then add tomatoes and pinch of sugar. Cook tomatoes for 2-3 minutes, then add shrimp and half of the basil back to the pan. Simmer on low heat, stirring occasionally, for about 5 minutes.

Once your pasta is finished cooking, drain the noodles, reserving about 1/4 cup of the pasta water. Add the noodles back to the pot, then add the shrimp, sauce, and pasta water back to the pasta, stirring well. Garnish with the rest of the basil, Parmesan cheese, salt and pepper to taste.

Garlic Shrimp Pasta with Tomatoes and Basil Recipe

 

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We give this recipe 4/5 herbs!

Garlic Shrimp Pasta with Tomatoes and Basil
Author: Mrs. Herb
Ingredients
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 2 pounds shrimp, peeled and deveined
  • 6 tablespoons olive oil, divided
  • 6 garlic cloves, chopped
  • 2 pounds cherry tomatoes, halved
  • Pinch of sugar
  • 4 tablespoons fresh chopped basil, divided or 2-3 teaspoons dried basil
  • 1 pound pasta – we used penne, but almost any would work
  • Parmesan cheese, salt and pepper to taste
Instructions
  1. Begin boiling a pot of water for the pasta and cook pasta per package directions.
  2. In a small bowl, mix together the salt, pepper, onion powder, garlic poder, and paprika. Place shrimp in a plastic bag with spices and shake to coat.
  3. In a large pan, heat 4 tablespoons olive oil over medium-high heat, then add shrimp and cook for 2-3 minutes. Remove shrimp from pan and set aside.
  4. Turn the heat down to medium, add another 2 tablespoons of olive oil to the pan, and add garlic. Stir for about a minute and then add tomatoes and pinch of sugar.
  5. Cook tomatoes for 2-3 minutes, then add shrimp and half of the basil back to the pan. Simmer on low heat, stirring occasionally, for about 5 minutes.
  6. Once your pasta is finished cooking, drain the noodles, reserving about 1/4 cup of the pasta water. Add the noodles back to the pot, then add the shrimp, sauce, and pasta water back to the pasta, stirring well.
  7. Garnish with the rest of the basil, Parmesan cheese, salt and pepper to taste.

 

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