This Crockpot Orange Chicken is super easy to make with barbecue sauce, orange marmalade, soy sauce and orange juice. Serve it in a bowl over rice or stir-fried noodles with veggies for a complete meal.
…
Specializing in Brunch, Desserts and Cocktails
by Holly 2 Comments
This Crockpot Orange Chicken is super easy to make with barbecue sauce, orange marmalade, soy sauce and orange juice. Serve it in a bowl over rice or stir-fried noodles with veggies for a complete meal.
…
These Baked Turkey Meatballs are a great, healthier alternative with minimal prep time. Plenty of Parmesan cheese, Panko breadcrumbs and seasoning make these a flavorful meal that can be served with Zoodles or spaghetti noodles. Freeze any leftovers for a quick weeknight meal!
These are one of my go-to dinner items each week. My kids will actually eat them and they are fairly healthy with ground turkey and no additional oil from frying. We usually eat them with whole wheat pasta with red sauce, but they would make a great appetizer as well. I also, love having them with vegetable noodles for a low-carb dinner option.
We are getting down and dirty with this recipe…all the ingredients get combined with sticky fingers in a large bowl. I recommend chilling the turkey mixture for a bit before forming it. It makes it a bit easier to work with and the balls stay together much better. A cookie scoop works perfectly to ensure that the turkey meatballs are fairly uniform in size. Baking the meatballs on parchment paper ensures that they don’t stick to the pan or burn on the bottoms.
I always have a jar of pre-minced garlic on hand for these for a bit less prep time. The addition of grated Parmesan and Italian seasoning gives these Baked Turkey Meatballs plenty of flavor. No greasy, beefy meatball will be missed with this recipe.
The Crockpot is a great way to sail through the nasty winter with scrumptious recipes such as Chicken Stroganoff, Chicken Tortilla Soup or Beer Turkey Chili. Make dinner a breeze by throwing your protein and veggies on a sheet pan with flavorful, Mediterranean Chicken. Be sure to visit my cocktail page if you are looking to spice up your menu.
Add all ingredients except sauce to a large mixing bowl; combine ingredients by mixing by hand. Chill for around 1-2 hours for easier preparation.
Form meatballs into even-sized balls by using a cookie scoop.
Place meatballs at least one inch apart on a cookie sheet covered with parchment paper.
Bake at 375 degrees for 15-20 minutes or until internal temperature reaches 160 degrees.
Serve as an appetizer with marinara sauce on the side or on noodles with sauce on top.
This Slow Cooker Beer Chili is easily made with ground beef or turkey. A bottle of your favorite beer gets added with pinto beans, onion, tomato, jalapeno pepper and spices. This recipe is perfect for game day entertaining.
This is a great base recipe that can be customized to meet your every chili need. Spice it up further by adding an additional jalapeno and an extra bit of cayenne pepper and/or add your favorite combination of beans and veggies. I used ground turkey for this recipe, but it can also be made with beef for you red-meat lovers.
The best part of chili is the toppings, right? I love adding crackers, green onion, cheese and sour cream. You could also add a bit of fresh cilantro, tortilla chips or avocado for a more Tex-Mex flavor. My husband, turned his 2nd serving of chili into chili mac using the kids’ leftover mac and cheese. I have zero plans of watching the Super Bowl, but look forward to a big bowl of this hearty, Slow Cooker Beer Chili.
My Slow Cooker has been getting some serious use these last few weeks. The cold weather calls for plenty of warm soups, stews and chili and the occasional, warm cocktail. I’ve been making Slow Cooker Tortellini and Chicken Tortilla Soup on repeat. You just can’t go wrong with anything Slow Cooker during the busy work week (and several rounds of the flu). A bit of Baileys in my latte has been so very necessary lately.
Add the olive oil to a large skillet on Medium/High heat until hot.
Add the onion and season with salt and pepper.
Saute until the onion begins to become translucent and stir in the garlic; saute for around 1 minute.
Add the beef or turkey; salt and pepper to taste.
Break up the meat while cooking until browned.
Add the meat mixture to the bottom of a Slow Cooker.
Add diced tomatoes (drained), pureed tomatoes, pinto beans (drained), jalapeno pepper and beer; salt and pepper to taste.
Lightly stir ingredients.
Cook on high heat for 4-5 hours or low heat for 7-8 hours. Reduce heat and remove lid prior to serving to allow for it to thicken.
This hearty, Slow Cooker Chicken Tortilla Soup is easy to throw together for busy nights with little preparation time. Serve it smothered with shredded cheese, tortilla strips, sour cream, avocado and fresh cilantro for a heavenly flavor combination.
Now that cooler weather has officially arrived, plenty of comforting soups are on my weekly menu. I make all of my soup in a Slow Cooker, because it is perfect for my hectic weekday schedule. The only thing that would make this recipe easier is having a Slow Cooker with a saute function. I would love to get one, but mine is still in great shape. I’ll just have to live with a bit of extra cleanup for now.
I made a pot of this over the weekend to bring to my in-law’s house and it was a huge hit. Everyone loved how thick, hearty and flavorful it was. It is literally, a meal in itself. You could also, serve it with a nice Skinny Caesar Salad for entertaining. Don’t forget to have a great Apple Cider Sangria on hand as well! Aren’t fall flavors the best?
This beauty has around 1.5 lbs. of raw chicken breasts on top of sauteed onion, garlic and jalapeno (for a bit of a kick). I was worried that it would be a bit too spicy, but it came out perfectly! A simple combination of chili pepper, cumin and oregano gets sprinkled on top of the chicken before adding the black beans, diced tomatoes, corn and green chiles. Top it off with a bit of chicken broth and a can of tomato puree for Slow Cooker Chicken Tortilla Soup perfection. The chicken is ready to be shredded around 4 hours later on high heat.
If I could have only one soup for the rest of my life, this would be it! I love it’s versatility with the spices and all the great possible toppings. You just can’t go wrong with a good, thick soup.
The key to the best Chicken Tortilla Soup is plenty of fix-in’s on top! I loaded mine up with plenty of shredded cheese, avocado, sour cream, tortilla strips and fresh cilantro. You could also, substitute fresh parsley if you aren’t a fan of cilantro. Be sure to visit my Cocktail page for great drink pairings.
This heart, Slow Cooker Chicken Tortilla soup is great for busy weeknights with shredded chicken, black beans, corn, tomato and pepper.
In a skillet or crockpot with a saute feature; add the olive oil and heat on medium/high until hot. Saute the onion, jalapeno and garlic until the onion starts to become translucent. Lightly salt and pepper the mixture before removing from the heat.
Lightly spray the crockpot with nonstick cooking spray. Add the onion mixture to the bottom of the crockpot.
Add the chicken breasts in a single layer on top of the onion mixture.
Sprinkle the top of the chicken with the cumin, chili powder. oregano, salt and pepper.
Add the black beans, corn, green chiles, diced tomato, tomato puree and chicken broth. Lightly stir the mixture.
Cook for around 4-5 hours on High Heat or around 7-8 hours on low heat.
Around 30 minutes before serving, remove the lid and stir in the juice of 1 lime. Salt and pepper to taste.
Top the soup with tortilla strips, sour cream, shredded cheese, cubed avocado, and freshly chopped cilantro or parsley if desired.
by Holly 3 Comments
This Salmon Piccata with Sun Dried Tomatoes is an easy, gourmet meal that is ready in under 30 minutes. The crispy outside of pan seared salmon is pure ecstasy when topped with a lemon butter, cream sauce with sun-dried tomatoes and capers.
I had a version of this when dining with my kiddos at the Olive Garden. I thought it was pretty good, but could’ve been better. While this version isn’t considered to be lean, it could easily be made that way with a few substitutions for a healthier meal. It is the perfect meal to prepare at home for special occasions and guests without all the usual fuss.
…
by Holly 2 Comments
This Butternut Squash Risotto with Apple Cider is perfect for a main dish or serve it with fish for a heartier meal. The addition of apple cider brings in plenty of fall flavor with a crispy sage leaf garnishment.
I’m obsessed with any kind of risotto these days. It is definitely my go-to side dish at any restaurant when offered. This risotto is not difficult to make, but does require a great deal of stirring. All the stirring is well worth the end result when you are left with a creamy, flavorful delight.
Throw the squash in the microwave whole for a few minutes to make it easier to cut. Cubing the butternut squash before roasting it to cut the cooking time in half. This is crucial to someone like myself, whom has been known to have a few knife incidents when attempting to cut into hard squash. A bit of olive oil gets drizzled over the squash cubes with salt and pepper and is all ready to go by the time your risotto softened.
You only need around half of a butternut squash for this recipe. I recommend still roasting the other half and saving it for a nice soup or a roasted veggie medley with your next dinner. You can also, roast your squash seeds much like pumpkin. Click here to find out how.
Apple cider goes so well with the naturally, sweet flavor of butternut squash. Crispy, sautéed sage leaves top off this perfect medley of flavors with a bit of nutmeg, paprika and thyme. A sprinkle of red pepper flakes can be added for a bit of extra spiciness.
This would make a great Thanksgiving side dish for those looking to mix things up from the traditional pairings. I also recommend my favorite, Salted Caramel Sweet Potato Casserole with a pretzel topping…so good! Don’t forget to make a Salted Caramel Pumpkin Poke Cake while you’re on the salted caramel train. A Caramel Apple Sangria is also the perfect, crowd-pleasing cocktail.
Cut the squash in half vertically and remove the seeds.
Next, cut half of the squash into small cubes (around 1/2"). You may want to roast the entire squash to use for later.
This healthy, Sheet Pan Mediterranean Chicken and Vegetables recipe is perfect for an easy weeknight meal! Nothing is better than throwing everything on one pan for a quick clean up on an already busy night.
No flavors are sacrificed with seasoned chicken and a vegetable medley with fresh red onion, green beans, broccoli and side of red potatoes. A generous sprinkle of feta cheese over the veggies completes this decadent meal.
I’m loving the beautiful rainbow of colors with this recipe on a dreary, gray day outside. The weather here is ultra strange with 60 degree temperatures one day and 30 the next. Its no wonder my kids are sick right now. Spring can’t come fast enough for me! Maybe we can go a week without complete germ infestation. I’m fighting the fight with my kids’ gummy Vitamin C’s. I probably need to take like 6 of them, right? When in doubt, take a shot of whiskey to disinfect the interiors.
My struggles with temporary apartment living continue! In hindsight, building a new house probably wasn’t the best idea with two little kids to relocate twice. How the heck did we accumulate SO much crap in 5 years? I was punished in full for having a clothes shopping addiction. There were so many trash bags full of clothes that I gave to Goodwill, only be left with a closet stacked to the ceiling with clothes on hangers that have nowhere else to go. I punished myself by “temporarily” canceling by Stitchfix delivery. At least until I have a closet big enough to handle another sock.
Okay, let’s get back to this beautiful dish for a second after my ramblings. This rainbow effect is created by making vertical stripes of your green veggies, potatoes and chicken. All tossing is done right in the pan for the win. An easy spice rub with a bit of lemon juice and olive oil makes the chicken so flavorful and delicious…yes, please! I only wish I had more leftovers to eat right now.
Don’t forget about a yummy cocktail to complete this lovely meal! Check out my Saturated Saturday page for great dessert cocktail ideas! I’m obsessed with Chocolate Covered Strawberry Martinis and Caramel Creme Brulee White Russians. Sorry for that, but dinner was healthy! Keep things light this week with Skinny Chicken Alfredo or Quinoa Veggie Burgers.
If you love this Sheet Pan Mediterranean Chicken and Vegetables dish, be sure to check out some of my other favorite dinner recipes!
by Holly 7 Comments
Scallops in Brandy Mushroom Cream Sauce are my favorite aphrodisiac to prepare for dinner on Valentine’s Day (with a side of lobster tail)! These are so easy to make and are on the table in under 30 minutes. Serve them with a side of sautéed spinach and your favorite potatoes for a decadent dinner that screams, “I love you”.
Scallops are my go-to item for ordering at fancy restaurants, but usually come with a pretty hefty price tag! Especially, when I start ordering martinis to “kill time” while waiting for a table. Waiting, waiting and more waiting ensues on Valentine’s Day. Luckily, I have you covered with this super easy entrée that is sure to tell your honey “I love you” without the wait.
Pure, colossal chaos is how I would describe my experience with making this recipe over the weekend. We just moved into a 2 bedroom apartment after selling our house (our new house still being built). It straight up feels like we should be in an episode of Hoarders! I have stuff in storage units, parents’ houses, and stacks of clothes to the ceiling in the bedroom closets. This is too intense! I was literally running from room to room trying to locate necessary props for my photo shoot. My husband surely thinks I’ve completely lost it after I had a meltdown over the horrific threat of my Brandy sauce congealing and cooling. I was also, reprimanded by my daughter for using her bedroom to take pictures of food! Well girly, gotta follow the little bit of light I can find up in here!
Needless to say, the next 2 months can’t go by fast enough! I’m going to need to scavenge through these boxes to locate the rest of my booze for medicinal purposes. A Chocolate Covered Strawberry or Red Velvet Cake Martini are in order to shake my chaotic life up even more! That’s what goes down on Saturated Saturday my friends. Check out these 25 Valentine’s Day Dessert and Cocktail Recipes for a plethora of sweet ideas!
by Holly 46 Comments
This Slow Cooker Creamy Tortellini Spinach and Mushroom Soup is the perfect way to warm up this winter. It is loaded with cheese tortellini and is so creamy, dreamy and delightful!
Just throw it all in your slow cooker, relax under a warm blanket, watch a Netflix marathon, and smell the wonderful aromas (total dreamland scenario here).
I don’t eat beef or pork, so a soup loaded with 3 of my favorite foods really satisfies my cravings during these cold winter months. If you are a vegetarian, simply substitute the chicken with vegetable broth for the win.
We had a few inches of snow here in the St. Louis area a couple of nights ago, so this really hit the spot! My husband sure seemed to enjoy it as well. He had a bowl when he came home from work and another for dinner!
Tacos are on the menu for dinner tonight, but I really want this soup too. I don’t care if it is a really strange combination. Slow Cooker Chicken Tortilla Soup will have to wait until tomorrow.
I really have made it my goal this winter to make as many of my weeknight meals in the Slow Cooker as possible. There are so many less pots and pans to clean up and the meals are usually hearty enough to savor with a nice salad.
This recipe does involve sauteing onion, garlic and spinach together separately to ensure no decadent flavors are harmed in the creation of this delicious recipe! The extra dish to clean is well worth the taste of this Slow Cooker Creamy Tortellini Spinach and Mushroom Soup.
Be sure to visit my Cocktail Page for yummy cocktail pairings with your meal. A Spiked Caramel Latte or Caramel Apple Sangria make the perfect after dinner treat.
For a creamier consistency, whisk 1/3 C. of flour in 1 C. of milk and add to soup during last 30 minutes of cooking time.
Copyright © 2024 Holly Doerr All Rights Reserved.