Archive for the ‘Main Dishes’ Category

Crunchy Orange Chicken

Crunchy Orange Chicken Recipe

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If you haven’t noticed, we’ve been on a bit of an “orange” kick lately! It started with our Baked Coconut Shrimp with Orange Marmalade Dipping Sauce. Then we used some more orange marmalade to make the Orange Marmalade Cookies.

 

For this crunchy orange chicken, we used a little bit of orange marmalade as well as orange juice, soy sauce, brown sugar, and some herbs and spices to make the delicious sauce. The sauce was not only good on the chicken, it was also great with the rice and mixed veggies. I wish we had made more of the orange sauce! We will probably try that next time.

 

Crunchy Orange Chicken

Recipe Ingredients

  • 2 boneless, skinless chicken breasts
  • 3/4 cup flour
  • Salt, pepper, and garlic powder to taste
  • 1 egg
  • 2 Tablespoons milk
  • 2-3 Tablespoons olive oil

For Sauce

  • 1 cup orange juice
  • 1/2 cup brown sugar
  • 3 Tablespoons orange marmalade
  • 2 teaspoons soy sauce
  • 1 Tablespoon vegetable oil
  • 1/2 teaspoon minced parsley
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon thyme

Ingredients for crunchy orange chicken recipe

 

Recipe Directions

Cut chicken into small strips or pieces. In a shallow dish, mix together flour, salt, pepper, and garlic powder. In a separate shallow dish, combine egg and milk. Dip chicken first into the dry mixture, then into the wet mixture, and then again into the dry mixture. Cook in a large skillet over medium-high heat in 2-3 Tablespoons of olive oil.

Crunchy Orange Chicken Recipe

crunchy orange chicken recipe

For sauce, combine all sauce ingredients. Stir together and simmer in a small sauce pan over medium low heat for about 15 minutes until thick.

crunchy orange chicken recipe

Remove from heat and serve over chicken.

crunchy orange chicken recipe

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We give this recipe 3.5/5 herbs! Next time we will use a little more sauce!

Crunchy Orange Chicken
Author: Mrs. Herb
Ingredients
  • 2 boneless, skinless chicken breasts
  • 3/4 cup flour
  • Salt, pepper, and garlic powder to taste
  • 1 egg
  • 2 Tablespoons milk
  • 2-3 Tablespoons olive oil
  • For Sauce:
  • 1 cup orange juice
  • 1/2 cup brown sugar
  • 3 Tablespoons orange marmalade
  • 2 teaspoons soy sauce
  • 1 Tablespoon vegetable oil
  • 1/2 teaspoon minced parsley
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon thyme
Instructions
  1. Cut chicken into small strips or pieces. In a shallow dish, mix together flour, salt, pepper, and garlic powder.
  2. In a separate shallow dish, combine egg and milk.
  3. Dip chicken first into the dry mixture, then into the wet mixture, and then again into the dry mixture.
  4. Cook in a large skillet over medium-high heat in 2-3 Tablespoons of olive oil.
  5. For sauce, combine all sauce ingredients. Stir together and simmer in a small sauce pan over medium low heat for about 15 minutes until thick.
  6. Serve over chicken.

 

Honey Lime Tilapia

Honey Lime Tilapia

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Ok.  I have to preface this post by saying that most of the time when I fix fish, I don’t even eat it; I give it to Mister Spice but can’t even touch it myself.  This is because I cannot STAND it if it is “fishy” in the least, and it also has to be crispy for me to enjoy it.

In a restaurant I will order fried fish but that’s it.  Therefore, when I fixed this Honey Lime Tilapia from Mel’s Kitchen Cafe, took a bite, and immediately took another, and another, I was ecstatic!  Even though it’s not really “fried”, it has a great crunch on the outside.  The peppery honey and lime combination was just Heavenly.  YUM!

Honey Lime Tilapia

Recipe Ingredients

Fish and Marinade:
    • 4 tilapia fillets (about 4-5 ounces each)
    • 2 tablespoons lime juice (from 1 large lime)
    • Zest of 1 lime
    • 1 tablespoon olive oil
    • 1 1/2 tablespoons honey
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 clove garlic, finely minced
Coating and Cooking:
  • 1/2 cup all-purpose or whole wheat flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-2 tablespoons olive oil

Recipe Directions

  1. In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours.
  2. Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn’t overcrowded.
  3. Serve immediately with lime wedges.

Honey Lime Tilapia

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Honey Lime Tilapia

Mister Spice and I definitely give this recipe 5/5 herbs!  It’s easy, quick, healthy, and delicious.  I served it with brown rice and a sweet potato and will definitely be making this again.

Honey Lime Tilapia
Author: Sister Spice
Ingredients
  • Fish and Marinade:
  • 4 tilapia fillets (about 4-5 ounces each)
  • 2 tablespoons lime juice (from 1 large lime)
  • Zest of 1 lime
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 clove garlic, finely minced
  • Coating and Cooking:
  • 1/2 cup all-purpose or whole wheat flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-2 tablespoons olive oil
Instructions
  1. Whisk together marinade ingredients and pour over fish in a large gallon Ziploc bag. Marinade for 1-4 hours.
  2. Heat 1-2 tbsp olive oil in a large non-stick skillet over medium high heat.
  3. Dredge fish in flour mixture.
  4. Place fish in skillet and cook for 3-5 minutes on each side until juices run clear and fish is white.
  5. Serve immediately with lime wedges.

 

Jamaican Jerk Chicken Bowls

Jamaican Jerk Chicken Bowls

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Sometimes, you just have to be creative with the ingredients you have on hand because you forgot to plan ahead for dinner.  This week, I was able to come up with a recipe similar to others I’ve seen before.  I happened to have some chicken and a bottle of Caribbean Jerk marinade, and, well, the rest just happened to be lying around.

Recipe Ingredients

  • 2-3 chicken breasts
  • 1 bottle of Caribbean Jerk marinade
  • 1 can black beans
  • 1 cup quinoa (you could also use rice)
  • 2 cups chicken stock
  • 1-2 cups fresh pineapple chunks
  • 1 small jalapeno
  • 1 lime
  • a handful of fresh cilantro

Jamaican Jerk Chicken Bowls

Marinade chicken for at least a few hours (24 hours would be best).  Bring chicken stock and quinoa to a boil.  Reduce heat, cover, and simmer for about 15 minutes or until all moisture is absorbed.  Meanwhile, grill the chicken until cooked through and chop it up.  Next, heat beans in a small skillet, and then mince the jalapeno and add to skillet.

When quinoa has cooked, fluff with a fork and squeeze the juice of the lime over it.  Chop up some cilantro and mix in as well.  Place quinoa in bowl, then add beans, chicken, and pineapple.

Jamaican Jerk Chicken Bowls

This dish was tasty and unique, but I think there are some things you could do to add to it (fried plantains, for instance).  It was kind of a lot of work, but it was healthy, nutritious, and interesting.  Mister Spice and I give the recipe 4/5 herbs.

Jamaican Jerk Chicken Bowls

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Jamaican Jerk Chicken Bowls
Author: Sister Spice
Ingredients
  • *2-3 chicken breasts
  • *1 bottle of Caribbean Jerk marinade
  • *1 can black beans
  • *1 cup quinoa (you could also use rice)
  • *2 cups chicken stock
  • *1-2 cups fresh pineapple chunks
  • *1 small jalapeno
  • *1 lime
  • *a handful of fresh cilantro
Instructions
  1. Marinade chicken for several hours or overnight.
  2. Bring quinoa and chicken stock to a boil; reduce heat, cover, and simmer for 15 minutes or until all moisture is absorbed.
  3. Grill chicken until cooked through, then chop into small pieces.
  4. Heat beans in a small skillet, then add minced jalapeno. Cook until heated through.
  5. Squeeze lime juice over quinoa and mix well; add chopped cilantro.
  6. Assemble quinoa, chicken, beans, and pineapple in bowl. Garnish with cilantro.

Spaghetti alla Ceci (Chickpeas)

Spaghetti all Ceci

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It’s meatless Monday!  It’s also another Rachael Ray recipe day.  I’ve never had this dish before, but Rachael caught my attention when she mentioned in her Express Lane Meals cookbook that it’s a traditional Italian dish.  It’s basically spaghetti noodles and a tomato sauce that includes chickpeas.  It was…different.  One thing it was for sure is healthy!  I used whole wheat noodles, and one serving of chickpeas has seven grams of fiber!  Those Italians know how to do it right.

Recipe Ingredients

  • 1 lb spaghetti noodles
  • 3 tbsp Olive Oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried thyme (I didn’t have any, so I used Italian seasoning)
  • 3-4 garlic cloves, chopped
  • salt and black pepper, to taste
  • 1/2 cup dry white wine or chicken stock
  • 14 oz can crushed tomatoes
  • fresh or dried parsley
  • grated Parmesan

Spaghetti alla Ceci

Prepare pasta according to package instructions.  While spaghetti cooks, heat a large skillet with olive oil over medium heat.  Add red pepper flakes and garlic.  Place the chickpeas in a food processor and pulse to a fine chop, then add to skillet.  Season mixture with thyme (Italian seasoning), salt, and pepper.  Saute for 3-4 minutes, then add crushed tomatoes.

 
Spaghetti alla Ceci

 

Spaghetti alla Ceci

Add the wine or stock and cook down for 30 seconds.  Drain pasta and toss with the sauce.  Garnish with parsley and Parmesan cheese.

Mister Spice and I thought this dish was…ok.  We definitely prefer a meat sauce, but hey, for meatless Monday, it was just fine!  We give it 3/5 herbs.

Spaghetti alla Ceci chickpeas recipe

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Spaghetti all Ceci (Chickpeas)
Author: Sister Spice
Ingredients
  • 1 lb spaghetti noodles
  • 3 tbsp Olive Oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried thyme (I didn’t have any, so I used Italian seasoning)
  • 3-4 garlic cloves, chopped
  • salt and black pepper, to taste
  • 1/2 cup dry white wine or chicken stock
  • 14 oz can crushed tomatoes
  • fresh or dried parsley
  • grated Parmesan
Instructions
  1. Prepare pasta according to package instructions.
  2. Heat oil in skillet over medium heat and add red pepper flakes and garlic.
  3. Pulse chickpeas in a food processor to a fine chop and add to skillet.
  4. Season mixture with thyme, salt, and pepper; add tomatoes and saute for 3-4 minutes.
  5. Add white wine or chicken stock and cook down for about 30 seconds.
  6. Drain pasta and toss with sauce. Garnish with parsley and Parmesan.

Baked Coconut Shrimp with Orange Sauce

Baked Coconut Shrimp with Orange Marmalade Sauce Recipe
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True to my goal for the summer of learning to cook more seafood, I attempted my second shrimp recipe. Our first shrimp dish, Shrimp Fettucine Alfredo, was DEFINITELY a hit, and gave us motivation to keep experimenting with seafood. This recipe for baked coconut shrimp was just as delicious!

Again, I used frozen shrimp (which I thawed for the recipe) that had already been peeled and deveined. I suppose I’m still a bit hesitant to tackle fresh shrimp! We also found a great recipe for orange marmalade dipping sauce, which supposedly is a knockoff of Outback’s recipe. The orange sauce was great, and we think it’d be good as a dipping sauce on a number of things, such as our Coconut Pecan Chicken.

Baked Coconut Shrimp with Orange Marmalade Sauce Recipe

Baked Coconut Shrimp with Orange Sauce

Recipe adapted from allrecipes.com

Recipe Ingredients

  • 1 pound large shrimp, peeled and deveined (about 40-50 shrimp)
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper (leave out if you’re not a fan of spicy)
  • 2 cups flaked sweetened coconut
  • 3 egg whites, beaten until foamy

Orange Sauce for dipping

  • 1/2 cup sweet orange marmalade
  • 2 teaspoons dijon mustard
  • 1 teaspoon horseradish

Recipe Directions

Preheat oven to 400 degrees. Line baking sheet with parchment paper or spray with cooking spray. Rinse and dry shrimp. In a shallow bowl, mix together the cornstarch, salt, and cayenne. Put coconut flakes in a separate shallow bowl. Dredge each shrimp in cornstarch mixture, dip it in the egg whites, then roll it in the coconut and place it on the baking sheet.

Baked Coconut Shrimp with Orange Marmalade Sauce Recipe

Bake shrimp for 10 minutes. Remove baking sheet from oven and flip each shrimp over. Then bake for an additional 8-10 minutes.

While shrimp is baking, stir together ingredients to make the orange sauce. Serve dipping sauce on the side.

Baked Coconut Shrimp with Orange Marmalade Sauce Recipe

We give this recipe 4.5/5 herbs. The shrimp were very tasty on their own, but the orange sauce added just the right sweetness + a bit of a kick of spiciness from the horseradish. We are DEFINITELY putting these coconut shrimp on the favorite list!

Baked Coconut Shrimp with Orange Sauce
Author: Mrs. Herb
Ingredients
  • 1 pound large shrimp, peeled and deveined (about 40-50 shrimp)
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper
  • 2 cups flaked sweetened coconut
  • 3 egg whites, beaten until foamy
  • Orange Sauce for dipping:
  • 1/2 cup sweet orange marmalade
  • 2 teaspoons dijon mustard
  • 1 teaspoon horseradish
Instructions
  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper or spray with cooking spray. Rinse and dry shrimp.
  2. In a shallow bowl, mix together the cornstarch, salt, and cayenne. Put coconut flakes in a separate shallow bowl.
  3. Dredge each shrimp in cornstarch mixture, dip it in the egg whites, then roll it in the coconut and place it on the baking sheet.
  4. Bake shrimp for 10 minutes. Remove baking sheet from oven and flip each shrimp over. Then bake for an additional 8-10 minutes.
  5. While shrimp is baking, stir together ingredients to make the orange sauce.

 

Rachael Ray’s Super Sloppy Joes

sloppy joes

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My husband and I may no longer be children, nor do we have children of our own, but sometimes, we just want nothing more than a big mess of Sloppy Joes served on a toasted, buttered bun.

I have several of Rachael Ray’s Express Meals cookbooks and came across her recipe for Super Sloppy Joes.  The only thing I changed about the recipe is the fact that I left out chopped onion and red pepper…and to be honest, I just simply forgot to pick them up at the store.  However, these were still very tasty, tangy, and of course, sloppy!

Recipe Ingredients

  • 1 tbsp olive oil (once around the skillet)
  • 1 to 1 and 1/4 lb ground beef
  • 1/4 cup brown sugar
  • 2 tbsp steak seasoning blend
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 1 tbsp red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 2 cups tomato sauce
  • 2 tbsp tomato paste
  • 4 buns split, toasted, lightly buttered

sloppy joes

Recipe Directions:

Heat large skillet over medium-high heat.  Add oil and beef to the pan to brown and crumble, then add brown sugar and steak seasoning.

sloppy joes

If adding onion and pepper, now would be the time to add it and cook until tender (about 5 minutes).  Next, add vinegar, Worcestershire, tomato sauce, and tomato paste.  Stir well and reduce heat; allow mixture to simmer for about 5 minutes.

sloppy joes

Toast and butter buns, if desired, and serve.  Tomatoes, pickles, and mayo would be great with these as well.

sloppy joes

Mister Spice and I found these to be quite delicious.  It was a perfect blend of spicy, sweet, and tangy, and they were so easy and quick to make!  I give them 5/5 herbs!

sloppy joes

Rachael Ray’s Super Sloppy Joes
Author: Sister Spice
Ingredients
  • 1 tbsp olive oil (once around the skillet)
  • 1 to 1 and 1/4 lb ground beef
  • 1/4 cup brown sugar
  • 2 tbsp steak seasoning blend
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 1 tbsp red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 2 cups tomato sauce
  • 2 tbsp tomato paste
  • 4 buns split, toasted, lightly buttered
Instructions
  1. Add olive oil and beef to large skillet over medium-high heat and brown the beef.
  2. Add steak seasoning and brown sugar, then add onion and pepper; cook until tender (about 5 minutes).
  3. Add vinegar, Worcestershire, tomato sauce, and tomato paste; stir well and reduce heat to simmer.
  4. Simmer for about 5 more minutes; serve on toasted bun.

 

Broccoli and Pasta in Bianco

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Here is another great Meatless Monday recipe to add to your list. It is ooey and gooey and cheesy and yummy!

This recipe is basically like a baked macaroni and white cheese dish with some broccoli thrown in. Herb called it “Adult Mac ‘n’ Cheese”. Whatever you want to call it, it is delicious! It is also a great way to get any picky eaters in your family to eat broccoli. It is so much like a comfort food that you won’t even know you’re eating vegetables!

Broccoli and Pasta Bianco Recipe

Broccoli and Pasta Bianco

Recipe Ingredients

  • 16 ounces pasta – penne, macaroni, or other short noodle would work (all we had was a box of macaroni! Work with what you’ve got!)
  • 4 cups fresh or frozen broccoli florets
  • 1 can cream of mushroom soup
  • 1.5 cups milk
  • 1/2 tsp ground black pepper
  • 1.5 cups shredded mozzarella or Italian-blend white cheese
  • 1/4 cup Parmesan – shredded or grated (we only had grated)

Broccoli and Pasta Bianco Recipe

Recipe Directions

Cook pasta according to package directions, but add the broccoli to the boiling water for the last 4-5 minutes of the cooking time. Then drain the pasta/broccoli combination.

Broccoli and Pasta Bianco Recipe

Stir the soup, milk, and black pepper in a 2 quart baking dish or a 9×13. Stir in 3/4 cup of the mozzarella, about half of the Parmesan, and the pasta and broccoli mixture.

Top with the remaining mozzarella and Parmesan cheeses.

Bake at 350 degrees for 25 minutes.

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Broccoli and Pasta Bianco Recipe

 

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We give this recipe 4/5 herbs!

 

Broccoli and Pasta Bianco
Author: Mrs. Herb
Ingredients
  • 16 ounces pasta (short noodles preferable)
  • 4 cups fresh or frozen broccoli florets
  • 1 can cream of mushroom soup
  • 1.5 cups milk
  • 1/2 tsp ground black pepper
  • 1.5 cups shredded mozzarella or Italian-blend white cheese
  • 1/4 cup Parmesan – shredded or grated
Instructions
  1. Cook pasta according to package directions, but add the broccoli for the last 4-5 minutes of the cooking time. Then drain the pasta/broccoli combination.
  2. Stir the soup, milk, and black pepper in a 2 quart baking dish or a 9×13.
  3. Stir in 3/4 cup of the mozzarella, about half of the Parmesan, and the pasta and broccoli mixture.
  4. Top with the remaining mozzarella and Parmesan cheeses.
  5. Bake at 350 degrees for 25 minutes.

 

 

Mom’s Chicken Casserole

chicken casserole recipe

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I know there are a plethora of chicken casseroles out there, but my mom’s chicken casserole (made up mostly of Campbell’s ingredients) is the one I always return to. Mister Spice loves it more than any other chicken casserole I’ve ever fixed, which seems crazy because it’s made of canned chicken! Anyways, it’s super easy to whip up and is great for leftovers.

Recipe Ingredients:

-about 12-14 oz canned chicken

-14 oz chicken broth

-2 cans cream of chicken soup (don’t forget our cream of chicken soup substitute!)

-1 stick of butter

-1 small bag of regular cornbread stuffing

Recipe Instructions:

Pre-heat oven to 350.  In a large skillet, melt butter, then brown the stuffing.  Meanwhile, mix together chicken, broth, and cream of chicken soup.  In a greased medium-large casserole dish (a 2-qt casserole dish would be perfect), place a layer of stuffing on the bottom.  Pour in chicken mixture, then cover the rest of the casserole with stuffing.  You may not need to use all of the stuffing and that’s ok.  Bake for 35 minutes and let sit for about 10 before serving.  Like I said, my family LOVES this chicken casserole, so we give it 5/5 herbs!

chicken casserole recipe

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Mom’s Chicken Casserole
Author: Sister Spice
Ingredients
  • -about 12-14 oz canned chicken
  • -14 oz chicken broth
  • -2 cans cream of chicken soup
  • -1 stick of butter
  • -1 small bag of regular cornbread stuffing
Instructions
  1. Pre-heat oven to 350.
  2. In a large skillet, melt butter, then brown the stuffing. Meanwhile, mix together chicken, broth, and cream of chicken soup.
  3. In a greased medium-large casserole dish (a 2-qt casserole dish would be perfect), place a layer of stuffing on the bottom.
  4. Pour in chicken mixture, then cover the rest of the casserole with stuffing. 5. Bake for 35 minutes and let sit for about 10 before serving.

Balsamic Sweet Potato Pasta

Balsamic Sweet Potato Pasta Recipe

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It’s Meatless Monday! Herb and I don’t always stick to this, but we do make an effort to have at least 1 meatless meal a week, and we like to do it on Monday so we can exclaim that it’s Meatless Monday. My friend Lindsay at Vegan Yumminess would be proud!

Herb and I are both big fans of the sweet potato, and we make our favorite sweet potato fries quite often. I’m not sure that I would’ve ever thought to mix sweet potatoes and pasta before, but, like they say, necessity is the mother of invention!

We had some leftover noodles from a previous recipe (I believe it was our delicious Shrimp Alfredo!) and we also had some sweet potatoes that needed to be eaten. I wondered to myself if there were any recipes that combined sweet potatoes and pasta, and of course looked for an answer by Googling  “Sweet Potato Pasta”. I found this recipe, happened to have all the ingredients in the house, and decided to go for it!

Balsamic Sweet Potato Pasta

Recipe from Dishing Up the Dirt

Recipe Ingredients

  • 2 sweet potatoes, diced into small 1-inch pieces
  • 8 ounces pasta of your choice (we used whole wheat pasta)
  • 2 Tablespoons olive oil
  • 1.5 Tablespoons balsamic vinegar
  • 3 cups spinach
  • Salt, pepper, and Parmesan cheese to taste

Ingredients for Balsamic Sweet Potato Pasta Recipe

Recipe Directions

Heat a large skillet over medium heat. Add olive oil and sweet potato chunks, cooking and stirring for 10-15 minutes or until sweet potato pieces are fork tender.

Balsamic Sweet Potato Pasta Recipe

While sweet potatoes are cooking, cook your noodles as directed.

Once your sweet potatoes are tender, turn heat to low and add balsamic vinegar, cooking for an additional 3-5 minutes.

Balsamic Sweet Potato Pasta Recipe

Stir in spinach and cooked and drained pasta to the skillet. Add salt, pepper, and Parmesan cheese as desired.

Balsamic Sweet Potato Pasta Recipe

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This was a unique pasta dish, but we both enjoyed it! It is very light, and the flavor is subtle but yummy all the same! We give this recipe 4/5 herbs.


Balsamic Sweet Potato Pasta Recipe

Balsamic Sweet Potato Pasta
Author: Mrs. Herb
Ingredients
  • •2 sweet potatoes, diced into small 1-inch pieces
  • •8 ounces pasta of your choice
  • •2 Tablespoons olive oil
  • •1.5 Tablespoons balsamic vinegar
  • •3 cups spinach
  • •Salt, pepper, and Parmesan cheese to taste
Instructions
  1. Heat a large skillet over medium heat. Add olive oil and sweet potato chunks, cooking for 10-15 minutes or until sweet potato pieces are fork tender.
  2. While sweet potatoes are cooking, cook your noodles as directed.
  3. Once your sweet potatoes are tender, turn heat to low and add balsamic vinegar, cooking for an additional 3-5 minutes.
  4. Stir in spinach and cooked and drained pasta to the skillet. Add salt, pepper, and Parmesan cheese as desired.

 

Broccoli Cheddar Twice Baked Potatoes

Broccoli Cheddar Stuffed Twice Baked Potatoes Recipe

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This is a recipe that Herb and I use often. We love it because twice baked potatoes are so versatile – they are great made with a variety of ingredients from veggies to meats to cheeses. It’s easy to mix it up! Though broccoli cheese is usually what we use in our twice baked potatoes, we’ve also added red peppers, mushrooms, different cheeses (Parmesan is great), and even ground beef.

Twice baked potatoes are also pretty hearty! Though they are great as a side dish, most of the time we use them as “the main event”!

Broccoli Cheddar Stuffed Twice Baked Sweet Potatoes Recipe

Question: Do you like to eat the skins on your potatoes? Mr. Herb thinks this is the best part! If I leave any of my potato skin uneaten (which I usually do), Mr. Herb will gobble it right up! Weird!!! What do you think, readers? Do you like the potato skins? Would you go so far as to eat someone ELSE’S potato skin?!

Anyway, this recipe is very flexible as far as the ingredients go. Use whatever veggie/meat/cheese/seasoning combination appeals to you! As a rule of thumb, I’d say about 1/2 cup of “other” ingredients for every one baked potato, so for three potatoes, you’d use roughly 1.5 cups of your chosen ingredients (veggies, meat, cheese, etc).

Broccoli Cheddar Twice Baked Potatoes

Recipe Ingredients

  • 3-4 medium-sized baking potatoes
  • 1/2 to 1 cup of shredded cheddar
  • 1 cup cooked broccoli (other cooked vegetables would work as well!)
  • 2-4 Tablespoons milk
  • Salt and pepper to taste
  • Butter and sour cream to garnish (optional)

Recipe Directions

Rub olive oil on potatoes and sprinkle salt over them. Bake on a baking sheet at 400 degrees for 1 hour.

While potatoes are baking, cook 1 cup of broccoli (or vegetables of your choice) – we used steam-in-the-bag broccoli. Once potatoes are finished, take the baking sheet out of the oven and let them cool for several minutes. Then, cut the top 1/3 or so off your potato (or you could cut them in half!) A serrated blade works best to cut through the potatoes.

Broccoli Cheddar Stuffed Twice Baked Potatoes Recipe

Broccoli Cheddar Stuffed Twice Baked Potatoes Recipe

Broccoli Cheddar Stuffed Twice Baked Potatoes Recipe

Then scoop out the potato from the skin and mash in a mixing bowl. I’ve found that an ice cream scoop works pretty well for scooping out the potato.

Broccoli Cheddar Stuffed Twice Baked Potatoes Recipe

Once the potatoes are mashed, mix together with broccoli, about 1/2 cup of shredded cheddar cheese, and salt and pepper to taste. Also add several tablespoons of milk, using your judgment for the consistency. Next, spoon the mixture back into your potato skins.

Broccoli Cheddar Stuffed Twice Baked Potatoes Recipe

Sprinkle with additional cheese and bake for 10-15 minutes. Serve with butter, sour cream, or other potato toppings if desired!

Broccoli Cheddar Stuffed Twice Baked Sweet Potatoes Recipe

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We give these spuds 4.5/5 herbs!

 

Broccoli Cheddar Twice Baked Potatoes
Author: Mrs. Herb
Ingredients
  • •3-4 medium-sized baking potatoes
  • •2 tablespoons olive oil (optional)
  • •1/2 to 1 cup of shredded cheddar
  • •1 cup cooked broccoli (other cooked vegetables would work as well!)
  • •2-4 Tablespoons milk
  • •Salt and pepper to taste
  • •Butter and sour cream to garnish (optional)
Instructions
  1. Rub olive oil on potatoes and sprinkle salt over them. Bake on a baking sheet at 400 degrees for 1 hour.
  2. While potatoes are baking, cook 1 cup of broccoli (or vegetables of your choice) – we used steam-in-the-bag broccoli.
  3. Once potatoes are finished, take the baking sheet out of the oven and let them cool for several minutes. Then, cut the top 1/3 or so off your potato (or you could cut them in half!) A serrated blade works best to cut through the potatoes.
  4. Scoop out the potato from the skin and mash in a mixing bowl. Add broccoli, about 1/2 cup of shredded cheddar cheese, and salt and pepper to taste. Also add several tablespoons of milk, using your judgment for the consistency.
  5. Spoon the mixture back into your potato skins. Sprinkle with additional cheese and bake for 10-15 minutes. Serve with butter, sour cream, or other potato toppings if desired!

 

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