I don't love to cook (yet, I'm still hoping the cooking fairy will anoint me some day) but when I do cook, I want the food to be good and worth the effort. These are some tried and true recipes that will stick around the Martinez household for years to come.
Rosemary Roasted Chicken and Potatoes
*This is our absolute favorite go-to meal for company and we have it at least once a week.*
2 tsp. paprika
1 1/2 tsp. rosemary
1 tsp. minced garlic
1/2 tsp. black pepper
2 Tbsp. olive oil
1 tsp. salt
2 large chicken breasts, sliced in half lengthwise
16 small to medium red potatoes, cut into eighths
(1) Mix oil, all of the spices and salt in a large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in a single layer on a baking pan with edges.
(2) Roast in preheated 425 degree oven for 30 minutes or until chicken is cooked though and potatoes are tender, turning the potatoes once.
Monster Munchies
*I gave this in my Christmas gifts this year and it was loved by all*
12 oz. semi-sweet chocolate chips
6 oz. butterscotch chips
1 can Chinese noodle
1 can Spanish peanuts (with skins on)
Melt and stir all of the chips in a bowl or double broiler. Stir in noodles and peanuts (works best in a large bowl, stirring in half at a time). Drop by spoonfuls onto waxed paper and let set.
Makes 5-6 dozen.
Chicken (or Turkey) Pot Pie
*This is great comfort food that is also slightly healthy since it has veggies in it!*
1 (10 oz.) can Cream of Chicken soup
1 1/2 cups frozen mixed vegetables (I like peas and carrots)
1 1/2 cups cubed, cooked chicken (or turkey)
3/4 cup chicken broth combined with 3 Tablespoons flour
2 Pillsbury pie shells
Preheat oven to 400 degrees.
Mix soup, vegetables, chicken and broth. (The mixture should be somewhat thick.)
Place one pie shell in the bottom of a 9 inch pie plate.
Put mixture into the bottom pie shell. Cover with the other pie shell and crimp the edges to seal. Slice a few vent holes in the top to allow the steam to escape.
Bake for 40 minutes or until golden. Cover the pie edges with aluminum foil if it begins to brown too quickly.
Sloppy Joes
*This makes great leftovers*
1.5 lbs Ground Beef
1 medium onion, chopped
1 red pepper, chopped
1 can tomato paste
1 cup of water
1 tsp oregano
1 tsp vinegar
1 tsp paprika
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
3 cloves garlic, minced
1 Tbs chile powder
3 Tbs brown sugar
Brown the ground beef. Add the chopped onion and red pepper. Saute for an additional 5-7 minutes. Drain the fat.
Add the tomato paste and water. Mix until paste is dissolved.
Add the rest of the ingredients and let cook for 5-10 minutes until the mixture is thick like a stew.
Serve on buns.
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About Me
- Nichole
- I'm 27 years old. My name is Nichole. I'm an accountant by trade. A wife and mother by choice. I've been married for 4.5 years to my athletic trainer husband, DJ. We're high school sweethearts but waited till after college to get married. My husband and I grew up in South Dakota, moved to New Mexico in 2002, relocated to Tennessee in August 2009 and currently find ourselves in Wyoming where we've been since 2010. And, as if moving all over the country isn't enough to keep us busy, we have added children to the mix! Our son, Jayden, was born in September 2010 and our daughter, Ava, will join the family in May 2012. I started blogging when we moved to Tennessee as a way to stay in touch with family and friends. I'm not always good about keeping the blog updated now that we see our immediate family much more often but I still love that it is a way to keep our lives documented and try to do it as often as possible. Thanks for stopping by!
