Friday, August 31, 2012
Are you ready for some football?!?! We sure are!! We are starting the season off with this amazing Spinach Queso. We thought this dip tasted just like the Spinach Queso at J. Alexander's - one of my all-time favorite dips! It was incredibly delicious!! We could have eaten this for dinner - it was that good. The best part of this recipe is that it only has 3 ingredients - Velveeta, Rotel and frozen spinach artichoke dip. I made this dip in the microwave, but you could also throw everything into the crockpot. I recommend using TGI Friday's Spinach Artichoke Dip because it has an alfredo sauce base with a hint of roasted garlic. The creamy spinach and artichoke dip really mellows out the Rotel in this dip. This is the perfect dip to kick-off the college football season!
Cooked by Steph & Eaten by Tadd 8/31/2012
Thursday, August 30, 2012
I've shared a few cake mix cookie recipes over the past few weeks. We made Snickerdoodles and White Chocolate Chip Nutella Cake Mix Cookies. Today I am sharing a Peanut Butter Chocolate Chip Cake Mix cookies. Like the other cake mix cookies, these peanut butter chocolate chip cookies are super duper easy to make. These might be my favorite, or I could just be saying that because they are the last cookies I had. Either way, they were delicious. They are moist, light and fluffy. I can't say how well they keep because they didn't last long. I took them to work and they were gone in a flash!
Cooked by Steph & Eaten by Tadd 8/30/2012
Wednesday, August 29, 2012
I don’t know about you, but I love slow cooker meals. I love throwing everything in the slow cooker before work and having dinner ready when I get home. I saw this recipe from the very talented Lea Ann over at Highlands Ranch Foodie and knew I had to give it a try ASAP. I love short ribs, pasta and capers, so I knew we would like this. I used some boneless short ribs that I found at Costco. This smelled SO good while it was cooking. I could not wait to dig in! We served this over some fettuccine and it was absolutely delicious! We ate this for lunch the next day and it was just as good; Chicken Legs actually thought it was better the second time around. This also freezes well if you need a quick freezer meal.
Cooked by Steph & Eaten by Tadd 8/29/2012
Tuesday, August 28, 2012
I've been making breakfast on Sunday mornings. I had some blueberries (my favorite) and decided to make blueberry pancakes. I didn't want to take the time to make individual pancakes, so I just mixed everything up and threw it in the oven. OMG - delicious!! This took about 5 minutes to whip together and it was fantastic. We served it with some maple syrup and bacon. This was actually easy enough to make during the week before school. If you aren't a blueberry fan, feel free to mix up the fruit or leave it out entirely.
Cooked by Steph & Eaten by Tadd 8/28/2012
Friday, August 24, 2012
This was fabulous! Cheesy and delicious! I love lasagna, but it isn't really an option for a weeknight. This quick pasta dish has all the flavors of lasagna and only takes minutes to prepare. I took a shortcut and browned my meat ahead of time. I like to prep all my meats on the weekend and freeze them for easy weeknight meals! I used ricotta cheese in this skillet lasagna. If you don't like ricotta, you can use cottage cheese. If you don't like ricotta or cottage cheese, try some sour cream or Greek yogurt. We both really enjoyed this. Serve this with a side salad and some garlic bread for a quick Italian feast! I had the leftovers for lunch the next day and it was great (almost better).
Cooked by Steph & Eaten by Tadd 8/24/2012
Thursday, August 23, 2012
Chicken fingers are one of my favorite weeknight meals. They are easy to make and cook up quickly. These chicken fingers were inspired by the Crispy Cheddar Chicken Tenders I made a few weeks ago. I loved the flavors and the cheese in the coating. I started thinking about other flavors that would be good and came up with these Taco Crusted Chicken Fingers. I used tortilla chips, cheddar cheese and taco seasoning for the crust. I topped the chicken with a quick sour cream salsa. We both loved this! It was a nice change to our weekly Mexican night.
Cooked by Steph & Eaten by Tadd 8/23/2012
Wednesday, August 22, 2012
I was looking for a quick bread recipe to serve with our skirt steak last weekend. I stumbled upon this recipe form Serious Eats. They claimed it was the best drop biscuit recipe ever. I am never one to back away from a challenge, so I gave them a try! These were really good and super quick to make. You can really taste the buttermilk. They were soft and tender. You can add some cheese and/or garlic to make these even better. These will be going into the rotation!
Cooked by Steph & Eaten by Tadd 8/22/2012
Tuesday, August 21, 2012
If you follow my blog, you already know that I love to make hot crescent roll sandwiches. I even added a separate category for all the crescent recipes I've made. You can check them all out here - crescent recipes.
These turkey bacon crescents were a huge hit. I'm not a big turkey fan, but I used Boar's Head Honey Maple Turkey from the deli and it was great! These crescents are so much better than a plain ol' turkey sandwich. We both gobbled them up (get it gobbled - ha, ha). I reheated the leftovers for lunch the next day and they were awesome. These would also be great for a football tailgate!
I entered this recipe into Mr. Food's Search for the Ultimate Weeknight Meal contest.
Cooked by Steph & Eaten by Tadd 8/21/2012
Friday, August 17, 2012
This dish is from one of my Disney cookbooks. The original recipe is served at Chef Mickey's at Disney's Contemporary Resort. The original recipe was just a cheese breakfast pizza. I thought it needed a little something added to it, so I added some bacon. Chicken Legs wants me to add some green peppers and mushrooms next time. It was easy to make. It uses a precooked pizza shell as the base - I used Boboli. I was worried that the egg mixture was going to run off the crust, but it didn't. It baked up beautifully. We both really loved this!
Cooked by Steph & Eaten by Tadd 8/17/2012
Thursday, August 16, 2012
This might be my new favorite pasta dish. It combined two of my favorite dishes - buffalo chicken dip and pasta. I used a rotiserrie chicken and it came together in no time. The hardest part of this recipe is boiling the pasta.
We absolutely loved the flavors in this dish. This does have a nice kick to it. Feel free to adjust the hot sauce to your desired level of heat. I like spicy food, so I went for the full 1/2 cup. We topped the pasta with some green onions for color and a little crunch. Give this a try. I promise you won't be disappointed.
Cooked by Steph & Eaten by Tadd 8/16/2012
Wednesday, August 15, 2012
The inspiration for this dish comes from a recent trip to St. Augustine. The hotel we stayed at has a complimentary happy hour on Friday night. The chefs from the Italian restaurant prepare an appetizer and the bartenders make a signature cocktail for the event. This particular time, the appetizer was a cheese ravioli topped with a pesto alfredo. I absolutely loved it. It had just enough pesto with out being too much. I knew I wanted to use those flavors in a dish at home and decided to add some grilled chicken and make a meal of it.
This was absolutely delicious! The chicken had great flavor and we both loved the pasta sauce. This dish is easy enough to make during the week. I used a jar of Trader Joe's Alfredo sauce and Trader Joe's prepared pesto. I cooked the pasta and made the sauce while Chicken Legs grilled the chicken. Dinner was ready in about 15 minutes!
Cooked by Steph & Eaten by Tadd 8/15/2012
Tuesday, August 14, 2012
We grill out every weekend, so I am always looking for something new to cook. We grill a lot of chicken and beef. I found this marinade recipe over at Eating Well. I had a pork tenderloin in the freezer and decided to give it a whirl.
This pork has excellent flavor. It is a little tangy from the citrus juice and it has a little kick from the chipotle. I mixed up the marinade before I went to work and let the pork marinate all day. We threw the pork on the grill and dinner was ready in no time. The pork was tender and juicy and packed full of great flavors! If you don't want to fire up the grill, you can use the oven roasting method I posted last month. Either way, I am sure the pork will taste great!
Cooked by Steph & Eaten by Tadd 8/14/2012
Friday, August 10, 2012
Cooked by Steph & Eaten by Tadd 8/10/2012
Thursday, August 9, 2012
This pizza was so much fun to eat, and it was great way to reuse my Baker's Edge brownie pan! This pizza is great for your family night because everyone can have their own row and use their favorite toppings. I used a can of refrigerated pizza dough and made my own pizza sauce. If you don't have a Bakers Edge brownie pan, you still need to try the sauce. It was absolutely delicious and super simple to make. It was much better than store bought, plus you can control the ingredients (and sodium) in it. This will be my new "go-to" pizza sauce for our weekly pizza night.
I entered this recipe into Mr. Food's Search for the Ultimate Weeknight Meal contest.
Cooked by Steph & Eaten by Tadd 8/09/2012
Wednesday, August 8, 2012
pasta I posted yesterday. They were dangerously delicious! I could have eaten the whole pan of these puppies all by myself. Luckily, I had some self-control. I used Johnny's Garlic Seasoning that I picked up at Costco last week. If you don't have Johnny's Garlic Seasoning, just use another brand of garlic bread seasoning. These rolls are super easy and super tasty!
Cooked by Steph & Eaten by Tadd 8/08/2012
Tuesday, August 7, 2012
It's been so hot lately that I try to cook at least one meal a week in my slow cooker. We made this pasta sauce last weekend and it was fantastic! I love pesto, but I prefer it not to be the main ingredient of the recipe. This pasta sauce has the pesto in the red sauce. The pesto gives the sauce a wonderful flavor without being overwhelming.
This recipe makes a ton of sauce. We had it for leftovers, and it was actually even better than it was the first night. The sauce also freezes well. We served this over refrigerated linguine pasta, but any pasta will work just fine. Top the sauce with a little parmesan cheese and you have an easy and wonderful Italian meal.
Cooked by Steph & Eaten by Tadd 8/07/2012