Photoblog Challenge: Pink Flowers

pink aster

“The earth laughs in flowers.” ― Ralph Waldo Emerson

Good morning friends! Hope your day is a good one.

I entered Photoblog Challenges: Pink Flowers

Baked Broccoli Chicken Penne

recipe adapted from melskitchencafe.com

I have been trying to incorporate more veggies into our meals lately as it seems to be the one food group we miss the most. I find it easier to add them to our main dish rather than as a side. This way the flavor of the meal blends the distinct taste most vegetables give and somewhat fools my family into healthier eating. We all love broccoli and it's so easy to add to a number of recipes. 

The addition of mozzarella and sun dried tomatoes to this pasta sets it apart from the rest. Delish!

Ingredients:

1 bunch broccoli, florets only - cut into 1" pieces

12 oz. penne pasta

2 TBLS. olive oil

1 medium onion, minced

6 medium garlic cloves, pressed or finely minced

1 tsp. dried thyme

1/4 cup all-purpose flour

2 cups low sodium chicken broth

1 cup heavy cream

1 tsp. salt

1/2 tsp. pepper

1 1/2 lbs. boneless skinless chicken breasts, trimmed and cut into bite sized pieces

3 oz. shredded mozzarella

8 oz. jar oil packed sun dried tomatoes, drained and chopped

Topping:

3/4 cup bread crumbs

2 TBLS. butter, melted

Make the topping first by combining the bread crumbs and butter in a small bowl; set aside. 

Lightly grease a  9 x 13 inch baking dish and also set that aside.

Preheat your oven to 400 degrees. In a large pot, bring water to a boil for the penne. Stir in broccoli. Boil for 1 minute, until the broccoli is bright green. Quickly remove the broccoli with a slotted spoon and set aside on plate. Return the water to a boil and add penne. Boil penne until al dente (1-2 minutes less than you normally would as the pasta will cook a little more when you bake it). Drain and toss with 1 TBLS. of the olive oil. Set aside.

Wipe the pot dry, add the remaining TBLS. of olive oil and return to medium heat until oil is shimmering. Add the onion and cook until softening and beginning to brown, about 5 minutes. Stir in the garlic and dried thyme, cooking until fragrant, about 30 seconds. Add flour and cook stirring constantly until golden, about 1 minute. Slowly whisk in the broth and cream, bringing them to a simmer, stirring often. Add the chicken and cook through, about 7 minutes. Stir in the sun dried tomatoes and mozzarella.

Add the cooked pasta and broccoli to the sauce, stirring to combine. Transfer the mixture to the prepared baking dish and sprinkle with the topping you set aside earlier. 

Bake about 15 minutes or until the top is bubbling and crumbs are lightly browned.

Moist Banana Bread

I know, another banana bread recipe. I couldn't help myself! Nicole, over at Daily Dish Recipes made me do it, I promise. Between her amazing photos and witty commentary, I don't stand a chance. While visiting (like almost daily) her website I stumbled upon her version of banana bread and couldn't resist. 

This bread just may be the perfect banana bread. Super moist and absolutely delicious. 

Ingredients:
1 1/4 cups mashed bananas
1 cup sour cream
1/4 cup margarine
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped walnuts, optional

Grease and flour a 9 x 13 inch or (2) 7 x 3 inch loaf pans. 

Combine the mashed banana and sour cream. Mix well. 

In a separate bowl, cream the margarine and sugar together until smooth. Add one egg at a time, beating well after each addition. Add vanilla and mix. Add banana mixture and mix again. 

In a third separate bowl, combine flour, baking soda, baking powder and salt. Add to banana mixture and stir well. Pour the batter into the prepared pan(s). 

Bake at 350 degrees for 50 minutes or until toothpick inserted into center comes out clean. 

Beef Tips in Mushroom Sauce (crockpot)

How did Monday get here so quickly? It's actually a good thing for me as I work weekends and it's my Friday today. Yay me!

You know how much I love my crockpot. I also love simple and super quick recipes that taste like you spent hours on them. This is one of those recipes. I served these beef tips over mashed potatoes. Your favorite pasta would be great too.

Ingredients:
2 lbs. lean chuck (cut into bite size pieces)
1 can cream of mushroom soup
1 pkg. onion soup mix
1 can 7up

Put cut up chuck into crockpot. Pour can of soup and packet of onion soup mix over the top of the chuck. Pour 7up over the top. Mix gently. 

Cook on low setting for 6 - 8 hours. Turn off your crockpot about 15 minutes before serving and give it a quick stir.

Chocolate Covered Pretzel Pie

recipe from tidymom.net

While perusing Pinterest and seeing this pie, I just knew it had to be mine. Crunchy pretzels and smooth chocolate custard are an irresistible combo. This decadent pie was everything I hoped it would be. I think the pretzel sticks versus the traditional pretzel shape would be more fitting for the top, appearance wise, but I was out after making this and beggars can't be choosers. You know? 

You really need to make this pie! Did I mention chocolate ganache...

Ingredients:

4 oz. (3 cups) broken pretzel sticks

3/4 cup light brown sugar, divided and lightly packed

1/2 cup (1 stick) unsalted butter, melted

1/4 cup cornstarch

2 TBLS unsweetened cocoa

pinch of salt

2 1/2 cups whole milk

4 egg yolks

3 oz. bittersweet chocolate, chopped

4 oz. semi sweet chocolate, chopped

1 1/4 cups + 2 TBLS heavy whipping cream, divided

1 tsp. vanilla extract

2 TBLS confectioner's sugar

Preheat oven to 350 degrees. Blend pretzels, 1/4 cup brown sugar and butter in a food processor until they resemble fine crumbs. Press mixture firmly into bottom and up the sides of a 9 inch pie pan. Bake 10 - 15 minutes. Cool.

In a medium saucepan, whisk together 1/2 cup lightly packed brown sugar, cornstarch, cocoa, salt and milk. Put over medium heat and stir just until sugar is dissolved, about 2 minutes. Whisk in egg yolks.. Cook, stirring constantly until custard thickens and just boils, about 5 minutes. Remove from heat and stir in bittersweet chocolate and vanilla. Place pan in a bowl of ice and water and stir occasionally until custards cools.

While custard cools, make the chocolate ganache to cover the crust. Place semi sweet chocolate in a medium bowl. Heat 1/4 cup + 2 TBLS of heavy whipping cream in the microwave about 30 seconds (just until it boils). Pour warm cream over chocolate and stir until melted. Pour over cooled pie crust, using a spatula to spread chocolate up the sides and bottom of crust. Place in refrigerator until set.

Pour custard into cooled crust, over the hardened ganache and press plastic wrap directly onto the surface, making it flat. Chill until firm, at least 4 hours.

Whip the remaining cream and confectioner's sugar sugar until soft peaks form. Spread over the pie and garnish with extra pretzels and chocolate shavings. 

Steak & Rice Burritos

Flair. I like flair. I even like the way it sounds when you say it. I like to add flair to my clothing, my home and even my meals. Nothing terribly crazy, just interesting. Something fun; fun never hurts.

I think these steak burritos have a little flair. A little healthier but definitely filling. We found them to be delicious!

Ingredients:

1/2 cup salsa
1/2 cup water
4 TBLS instant brown rice
1 cup black beans, drained and rinsed
12 oz. strip steak, trimmed and sliced thin
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup onion, diced
4 (8 inch) burritos
sour cream, to garnish

Combine salsa and water in a saucepan. Bring to a boil. Stir in rice. Reduce heat to simmer. Cover and simmer 5 minutes.

Remove cover and stir in beans. Leaving the cover off, cook, stirring occasionally until the rice is tender and most of the liquid is absorbed. About 5 more minutes. 

In the meantime, sprinkle steak with salt and pepper. Add steak and onions to a skillet over medium high heat. Stir occasionally until steak is brown and cooked through. 5 - 7 minutes. 

Divide the steak mixture evenly among the tortillas. Top with sour cream or your favorite toppings. Roll and eat!

Chicken & Asparagus with Wild Rice

adapted from Taste of  Home

Even if you are not a huge fan of asparagus, you may still like this dish. The blend of flavors and textures are amazing! You will barely remember you are eating asparagus. This meal is hearty, packed full of flavor and quick to get from the stovetop to the table. How can you go wrong?

Ingredients:

2 cups water

2 cups cut fresh asparagus (cut into 1 inch diagonal strips)

1 (6 oz) pkg. long grain and wild rice

1/4 cup butter, divided

3/4 lb. boneless skinless chicken breasts (cut into 1 inch strips)

1/4 tsp. salt

1 medium carrot, shredded

1 tsp. minced garlic

In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet and 2 tablespoons of butter. Bring to a boil; reduce heat. Cover and simmer for 10 - 15 minutes or until water is absorbed.

Meanwhile, in a large skillet, saute chicken and salt with remaining butter until chicken is no longer pink. Add the carrot and garlic. Cook and stir for 1 - 2 minutes 9 or until carrot is crisp-tender.

Enjoy!