Category

What we eat

Category

Fresh Made Easy

If you haven’t tried Gourmet Garden herbs you must! These herbs come in a handy tube and stay fresh for months. I love that I can keep them in my freezer and use them any time without even having to thaw them. AMAZING.

A few weeks ago I received a cooler packed with herbal goodness from Gourmet Garden. I hate cutting up herbs, particularly garlic, so having this package delivered to my doorstep was like a dream come true. The cooler was filled with Basil, Chili Pepper, Cilantro, Dill, Garlic & Chunky Garlic, Ginger, Italian Herbs, Lemon Grass, Oregano and Parsley.

The Lemon Grass piqued my curiosity, can’t say I ever cooked with it before. So I was on a mission to figure out what it was and what to do with it. I ended up with somewhat of a Pei Wei inspired dish. Sort of a mish-mash of different Pei Wei dishes that turned out fabulously, if I say so myself.

DSC_0756

What you need:
Olive Oil
Asparagus
Tomatoes
Chicken
Green Peppers
Red Onion
Tomatoes
Soy Sauce
Water Chestnuts
Salt
Pepper
Rice
Basil
Cilantro
Chunky Garlic
Ginger
Lemon Grass

I simply steamed my asparagus and started my rice as I cooked my salt and pepper seasoned chicken breasts in some olive oil and chunky garlic. Once the chicken was cooked thoroughly, I removed it from the pan and sauteed my onions, peppers, tomatoes, water chestnuts (I love the crunch) and steamed asparagus in a mixture of soy sauce, cilantro, ginger, lemon grass, a little more garlic and basil. Once the flavors started coming together I threw my chicken back in and simmered the combination until my rice was done.

It was a seriously flavorful and healthy dish!

But recipes don’t always have to be so complicated. I love that I can pull out a tube of Gourmet Garden Chunky Garlic and sautee something as simple as my steamed brussel sprouts with it. These herbs seriously make cooking SO EASY. And having a 18 month old kiddo running around, I REALLY need easy.

brussel sprouts

I’ve got plenty of these herbs left so stay tuned for more delicious fresh made easy recipes.

What We Eat: Sun Dried Tomato Bruschetta Pizza

Bella Sun Luci - Mooney Farms
WOW! Over the weekend I received an amazingly delicious package of Bella Sun Luci Sun Dried Tomatoes and I couldn’t wait to dig in! I searched through my cabinets and fridge to see what I could quickly throw together and found an extra can of Pillsbury Crescent Rolls from my Chicken Pot Pie adventure. I was able to whip up this little gem of a Superbowl treat…

Pillsbury and Bella Sun Luci

1 can Pillsbury Crescent Rolls
Pesto
Bella Sun Luci Sun Dried Tomato Bruschetta
Mozzarella Cheese

The tomatoes had an amazingly rich and somewhat smokey taste to them. My 1 year old LOVED them and my husband said wow approximately 15 times before he decided to step it up a notch and make some home made pizza dough using our family recipe.

1 package active dry yeast
1 up luke warm water
1 1/2 tsp sugar or honey (we prefer honey)
3-4 cups all purpose flour (King Arthurs is the BEST)
2 tbsp olive oil
1 tsp salt
King Arthurs Pizza Dough Flavor
King Arthurs Perfect Pizza Blend

Bruschetta Pizza

Rylie wasn’t quite as impressed by the real deal. What can she say, she loves those buttery crescent rolls.

If you love Sun Dried Tomatoes as much as I do, stay tuned for additional recipes as I try out ALL of the Bella Sun Luci products!

Sunday Dinner – Chicken Pot Pie

photo-1

So much better than the frozen Pot Pie you ate as a kid.

2 Chicken Breasts
Approx 4 cups of Chicken Broth
Pillsbury Crescent Rolls (1 can)
1 cup frozen peas
1 cup frozen green beans
1 cup frozen corn
1 potato, peeled
1 carrot peeled and cut
1 small onion
1 clove of garlic
Salt & Pepper
Fines Herbs
Thyme
Olive Oil (2 tbsp or so)
Heavy Cream
Flour

Preheat your oven to 350

Season 2 chicken breasts with salt and pepper, put them in a pot and cover them with Chicken Stock. Let them cook in the stock for about a half hour to 40 minutes.

While your chicken cooks, dice up a small onion and a potato and sautee them in some olive oil. Throw in a diced clove of garlic and let it all cook until your onions are transparent.

Add in your frozen vegetables and carrot and season with salt and pepper. Throw in a handful of Fines Herbs and some chopped fresh thyme. This can cook on low for about 10-15 minutes.

Once your chicken is cooked thoroughly, shred the meat and mix it in with the vegetables.

Add in a half cup of chicken stock and 3 tablespoons of flour to start thickening it. Once combined slowly add in heavy cream (in total I used a half of a small container) until it all blends together to a creamy sauce.

Pour your saucy vegetable and chicken mixture into a baking dish and cover with Pillsbury Crescent Rolls. Place in the oven for about a half hour, or until crescent rolls turn brown.

Take note…this dinner is NOT Rylie approved.

Related Posts Plugin for WordPress, Blogger...