Roast Chicken, Squash, and Dill Potatoes Romanoff

This was my lunch today. I was going to do it for dinner, but figured that if I cooked it for lunch it gives me a lot more time to clean the mess up, LOL.

I also thought I would document how I cooked this since I really enjoyed it, and often forget these things. (I feel really old when I forget too...)

So the squash was easy. I removed the seeds and the peel, chunked it and boiled it. Once it was done, I added a little butter, brown sugar, sea salt, and pepper. I didn't measure anything, just did it to taste. Then I mashed it all together. So yummy. So easy too.

The Roast Chicken idea was thanks to Roy. He mentioned this to me and it's so easy! All I did was rub the chicken with a little bit of olive oil and season with sea salt and pepper. I was going to put thyme and rosemary on it, but I didn't have them in my cupboard. So I went simple. Then just cook it at 450 until the juices run clear and the chicken is a lovely brown. It's so easy and oh so yummy.

I got the recipe for Dill Potatoes Romanoff from the Cooking for 2 magazine. Though today I tripled the batch so I would have leftovers and my potatoes needed to be used up. But this recipe is for 2 servings.

Dill Potatoes Romanoff

2 cups cubed potatoes

2/3 cup cottage cheese

1/3 cup sour cream

1 tbsp all purpose flour

1 tbsp dried minced onion

1/4 tsp dill weed

1/8 tsp salt

1/4 cup shredded cheddar cheese

Boil potatoes until done. In a blender puree the cottage cheese, sour cream, and flour. Pour into a large bowl. Stir in the dill and salt. Add potatoes and toss gently.

Transfer to a baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 for 20 minutes. Sprinkle with cheese, bake 5 minutes longer or until cheese is melted.

Makes 2 servings.

Day 11 {Kid's Favorite Chocolate Chip Muffins}

Day 11

As far of my New Year's Resolutions, I'm going to try more recipes. Specifically, 3 a month for a year. This is the first one that I've tried so far this month. Here is the link to the original recipe.

I didn't have any whole wheat flour on hand (thought I did, but apparently I used it all!) so I used all purpose flour. Also, I used pumpkin pie spice in the muffins since I have a ton of that for some reason.

The verdict is that they are really good! Jason even liked them despite the fact that they have pumpkin in them! I will be making them again for sure, though of course with a couple modifications.

I think next time I'm going to use the whole wheat flour, cut the oil in half and use applesauce, and I need to see if I can't cut down the sugar. Though I won't be making these again for a while since we have 36 of them! That is a ton of muffins for 2 people!!!

If you try this recipe out, let me know what you think!

Biscuits and Gravy

After working for almost 3 years to perfect Biscuits and Gravy for Jason, I have finally succeeded!!!! I figured I should document the recipe so I don't forget since we don't make it often.

Biscuits and Gravy

1 pound Jimmy Dean Sage Sausage (This brand/kind is key. Trust me.)

3/4 cup Flour

1 tsp Salt

1 tsp Italian Seasoning

1/2 tsp Garlic Powder

1/2 tsp Sage

1/2 tsp Pepper

1 quart Heavy Whipping Cream

2 cups milk

Crumble sausage into pan. Cook over medium heat until no longer pink. Do not drain! Stir in flour and seasonings until blended. Gradually add the heavy whipping cream and the milk. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Serve over biscuits. Yum.

{Recipe} Greek Salad

Greek Salad

8 leaves romaine lettuce, torn into bite-size pieces

1 cucumber, peeled and sliced

1 tomato, diced

1/2 cup onion, diced

1/2 cup crumbled reduced-fat Feta cheese

2 tbsp extra-virgin olive oil

2 tbsp lemon juice

1 tsp dried oregano leaves

1/2 tsp salt

Combine the lettuce, cucumber, tomato, onion, and cheese in a large bowl.

Whisk together the oil, lemon juice, oregano, and salt into a small bowl.

Our over the lettuce mixture and toss until coated.

Recipe from: South Beach Diet book

Amber's Notes:

Supposedly this is to make 1 serving. I could only eat half of it and did toss a little bit of diced chicken on it that I had on hand.

This is really good and yummy! I will be making this again and think I might make the "dressing" to put on other stuff. Loved it! Plus it was so easy to make.

I totally meant to take a picture of it, but spaced it. When I have the rest of it, if I remember I will add a picture.

Pumpkin Ice Cream

This recipe is for Jessi. She came over one Friday night and I fed her pumpkin ice cream and she wanted the recipe. I finally looked for it today and found it. Here you so Jessi! Enjoy!

Pumpkin Ice Cream

1/2 gallon New York Vanilla ice cream, softened
1 can pumpkin (15 ounce)
1 cup white sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine the pumpkin, sugar, salt, ginger, cinnamon, and nutmeg. Mix until well blended. Add ice cream and stir until well mixed. I used my Kitchen-Aid for the mixing and it worked PERFECT. I'm a Kitchen-Aid snob though. :)

This recipe is so simple to make and so yummy. It reminds me of Coldstone's Pumpkin ice cream. So very yummy.

Red Hot Fusilli

Red Hot Fusilli

1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup freshly minced parsley
4 cups ripe tomatoes, chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano
1/4 teaspoon salt
ground red pepper or cayenne pepper to taste
8 oz. uncooked fusilli pasta (4 cups cooked)
1/2 lb. cooked chicken breasts, diced into 1/2-inch pieces (3/4 lb. raw) (optional)

1. Heat oil in a medium saucepan. Sauté garlic and parsley until golden.

2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.

3. Cook pasta in unsalted water. Drain.

4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch.

Yield: 4 servings--Serving Size: 1 cup

Nutritional Information:
Fat: 6.3g
Carbohydrates: 30.2g
Calories:311.7
Protein: 33.3g

Recipe from www.SparkRecipes.com

I don't always use fresh tomatoes, I have used canned and this turns out just great! I absolutely love this recipe. It's so fresh and yummy and very filling!

Texas Caviar

Texas Caviar
2-14.5 oz cans black eyed peas, drained
1-15.5 oz can white hominy, drained
2 med tomatoes chopped
2 garlic cloves finely minced
1 med bell pepper, seeded, and chopped
1 jalapeno pepper, seeded, and chopped (use gloves)
½ cup onion chopped
½ cup chopped parsley (I often use cilantro)
1-8 oz Italian dressing.

Combine all ingredients, except Italian dressing. Mix well. Pour salad dressing, over mixture, over and marinate 2 hours in fridge. Drain and serve with corn or tortilla chips. Makes 7 cups.

I LOVE this recipe. I think I need to make some soon. Wish I could make it tonight.

Make Ahead Mashed Potatoes

Make Ahead Mashed Potatoes
This is a favorite of mine and Jason's. We don't do normal mashed potatoes anymore! We do these.

10 potatoes, peeled and quartered (I've found that this is almost a 5 pound bag)
6-8 oz cream cheese (recipe calls for 6, I usually toss in the whole package, I use light or fat free)
1 cup sour cream (I use light or fat free, typically fat free)
6 tablespoons butter
1 packet Hidden Vally Ranch dressing mix
1/4 tsp paprika

Place potatoes in a large saucepan and cover with water. Bring to a boil and cook until tender, about 20-25 minutes. Drain and mash until smooth, I do use a potato masher here to mash them.

While the potatoes are boiling mix the cream cheese, sour cream, 4 tablespoons of butter, and the ranch packet together. (I do this in the Kitchen Aid using the paddle.)

Add the potatoes a bit at a time to the mixer and mix until smooth and fluffy. Place mixture in a 9x13 baking dish and refrigerate until ready to prepare. ( I like them to sit overnight.)

Preheat over to 350 degrees. Dot with remaining butter and sprinkle with paprika. Bake for 30 to 45 minutes uncovered, until heated through.

I've heard that these freeze well too, but haven't tried it yet. I keep meaning to though!

Chocolate Pumpkin Muffins

Yes, I'm trying to get caught on replying to comments! :) I had a request for my recipe for Chocolate Pumpkin Muffins. Here you go!

Chocolate Pumpkin Cupcakes

1/2 Cup Water
1 Package Dry Chocolate Cake Mix
15 oz can pumpkin

Mix water, dry cake mix, and pumpkin together.

Bake at 350 for 20-25 minutes.

Makes 18 muffins.

Note: I have used white and yellow cake mixes as well, the recipe originially called for a spice cake mix. I LOVE these and they freeze well since I can't eat 18 of them before they go bad. They are also *very* moist. I think my favorite is using the yellow cake mix! So Yummy!

Nutrition Facts
Chocolate Pumpkin Muffin
Serving Size: 1 serving
Amount Per Serving
Calories 128.0
Total Fat 1.5 g