Slow Cooker BBQ Beef Potatoes

Happy 2017, y'all!

2016 was a bit crazy, not gonna lie. I, for one, am glad for the opportunity to start a new year. I've got plenty of goals that I'd like to meet in the future, and there's no better time than now to get started.

I don't know that there is a more fitting recipe to post to start the year, because this is one that was declared a winner by my entire family not only the first night, but on leftover night as well. Heck, my husband even asked for it again later in the week - and I think he was legitimately disappointed that we didn't have any left.

Yes, it's that good.

It's also - wait for it - really easy. Seriously. Grab your slow cooker, do some easy prep, and go enjoy the game while the work is done for you.

It doesn't get much better than that.

BBQ Beef Potatoes

Adapted from Cooking Light January 2017

1/4 cup brown sugar

3 tbs tomato paste

2 tbs Worcestershire sauce

1 tbs chili powder

1 tsp kosher salt

1 tsp black pepper

1.5 lbs boneless chuck roast

1/2 cup sliced red onion

2 large russet potatoes

1 cup shredded sharp cheddar

8 tbs light sour cream

1/4 cup sliced green onions

Mix brown sugar, tomato paste, Worcestershire sauce, chili powder, salt and pepper in a bowl. Rub over roast. 

Spray slow cooker with cooking spray. Place red onion slices in the bottom of slow cooker and top with roast. 

Set to LOW for 7.5 hours, or until beef is tender.

About an hour before slow cooker is done, preheat oven to 450 degrees. Spray potatoes lightly with cooking spray and bake in preheated oven for 50 minutes. Remove from oven and allow to cool for 10 minutes. Slice each potato in half lengthwise.

Remove roast from slow cooker and shred using two forks. Return to slow cooker and mix well with onion mixture. 

Split each potato half lengthwise and add beef/onion mixture. Top each potato evenly with sour cream, cheese and green onion. Serves 4.

I'm excited to share many, many more of these easy, wonderful recipes with you this year. I'm planning to make some big changes to the blog in the next couple of months - stay tuned!

Until next time...

Cheers!

Summer Brunswick Stew

Whew. I don't know about you, but our summer here in Georgia has been absolutely brutal. It's HOT! I'm so ready for fall (ok, I'm always ready for fall). Don't get me wrong; I like the sun, I love the pool, and I enjoy the carefree atmosphere that summer tends to bring, but I'm just not feeling this heat. 

That said, I'm sure you're probably wondering why I'd offer you a soup recipe when it's a million degrees outside. And ok, I get it. It is a little odd to complain about the heat and then make a dinner that only makes things worse. BUT.

I am ready for fall. And I'm ready for soups and sweaters and yes, pumpkin EVERYTHING. So, soup in the summer? I'm making it work, and so can you.

I'm typically a Cooking Light girl, but the basic recipe for this recipe comes from Southern Living's June 2016 edition. Looks like SL is on board for summer soup, too. Hooray!

Summer Brunswick Stew

Adapted from Southern Living, June 2016

1 large vidalia onion, sliced

2 T olive oil

4 garlic cloves, minced

6 cups low-sodium chicken broth

12 oz frozen lima beans

12 oz frozen corn

1 lb cooked pulled pork (without sauce)

1 lb yukon gold potatoes, peeled and cubed

1 cup BBQ sauce of your choice

1 can peeled, diced tomatoes (no salt added)

Heat a dutch oven over medium heat, add oil and swirl to coat. Add onion and cook until tender, about 5 minutes. Add chicken broth and lima beans. Bring to a boil, cover and reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes.

Stir in pork, corn, potatoes and BBQ sauce. Simmer, stirring occasionally, about 20 minutes or until potatoes are tender. Add tomatoes and simmer until heated through. Add salt and pepper to taste.

Grab a side of cornbread (whether homemade or store bought) and you've got a great summer meal!

Until next time...

Cheers!

Italian Turkey and Orzo Soup

You may have looked at the title of today's blog and thought - really? Soup? Alright, I KNOW it's been ridiculously, uncomfortably hot lately (especially for those of us who are 28 weeks pregnant...not naming names or anything), but honestly I LOVE a good homemade soup - no matter what time of year it is. Maybe I'm weird. After all, I did get the recipe from the December 2014 edition of Cooking Light, so...there you go. Either way, I'm giving you the recipe today, and you can make it now or wait until there's a bit of a chill in the air to whip up a batch. Whatever works for you.

As many of you know, I have a toddler at home; if you know anything about toddlers, you might know that they can be a tad picky at times when it comes to food. Their "taste tolerance" level, if you will, can vary greatly over time (by the way, I'm not necessarily talking week to week or even day to day here - meal to meal anyone? Yep, it happens). That being said, I'm sure you can imagine my surprise when my daughter practically devoured the small portion of this soup that my husband shared with her the other night. I'd actually heated up leftover spaghetti and meatballs for her that night and didn't even bother serving her any of the soup because I figured there was just no way she'd go for it. Of course, I was wrong - she "asked" to try some of her dad's as he was eating it, and it was clear how much she liked it once she did.

At that point, I considered it a fluke...I thought that the only reason why she liked it was because her daddy was eating it. I just knew that if I tried to give it to her again, she'd reject it without so much as a "no-thank-you" bite.

Wrong, again. She LOVED it. It was the first thing she tasted on her plate, and the ONLY thing she completely finished (although she did do well with her peas, which made me quite happy). I couldn't believe it. You better believe I was doing a happy dance, a victory dance if you will. Hey - when you're a parent, it's the little things that count.

So here you go - a healthy, homemade, EASY soup recipe that I can officially say receives Zoey's stamp of approval. Now that's saying something.

By the way, the side salad shown below is a roasted grape and feta salad. It's AMAZING, and I'll be sharing the recipe with you later this week - so stay tuned.

Italian Turkey and Orzo Soup

Adapted from Cooking Light, December 2014

1 tbs olive oil

1 lb ground turkey (93% lean)

1 tbs chopped fresh oregano

4 ounces sliced mushrooms (I used a blend of cremini and shitake)

5 garlic cloves, chopped

3 cups chicken stock (I use Simple Truth Organic Low Sodium Chicken Broth)

2 cups water

1/2 tsp kosher salt

1/2 tsp crushed red pepper

1 can petite diced tomatoes, drained (I use the no salt added version)

3/4 cup uncooked orzo pasta

2 cups fresh baby spinach

1/2 tsp lemon juice

 

Heat a large pot over medium-high heat. Add oil and swirl to coat. Add turkey and cook for 6 minutes or until browned. Add oregano, mushrooms and garlic and saute for 5 minutes. Add stock, water, salt, red pepper and tomatoes. Bring to a boil and add orzo. Cook for 7 minutes. Add spinach and lemon juice and cook for 2 minutes. Serve.

 

Until next time...

 

Cheers!

 

 



Southwestern Beef Stroganoff

I'll be the first to admit that yes, I'm one of those people who regularly posts pictures of what I'm having for dinner on various social media sites. I'm well aware that some people find that (and, perhaps, therefore me) annoying, but to be quite honest I'm okay with that. I personally enjoy seeing what my friends are having for dinner - whether it's something that they have concocted in the comfort of their own kitchen or something they ordered at a restaurant. What can I say? I just love food.

Anyway, the point in telling you this is that I get a variety of responses to the pictures that I post - sometimes only one or two people will like them, while others are wildly popular from the get go. When the latter happens, I make a mental note to blog the recipe (usually as soon as I can) so other people can make it for themselves. Tonight's recipe is such a meal, and I hope you all enjoy it as much as we do here in my household. Not only is it super flavorful, it's one of the easiest dishes in my recipe box as well, making it a great weeknight dinner solution. I got this recipe from a Betty Crocker Pasta cookbook that I've had for years and it's been one of my favorites since the very first time I made it.

Sorry for the poor picture quality...I actually do HAVE a very nice camera now, but I was too lazy to pull it out the other night. At least I can admit it - right?

Southwestern Beef Stroganoff

1 lb ground beef

2 cups uncooked small pasta (I use shells, but you can use your favorite)

1 jar chunky salsa (16 oz)

1 cup water

1/2 cup sour cream

Salt to taste

 

Brown beef in a skillet; drain.

 

Combine beef, pasta, water and salsa in pot and heat to boiling. Reduce heat, cover and simmer, stirring occasionally, for 15-20 minutes or until pasta is tender.

 

Add sour cream and cook just until hot.

 

 

Until next time...

 

Cheers!



Chicken Squares

There are certain dishes that were staples in our household when I was growing up, and, as I'm sure is true for most anyone, those particular dishes hold a very special place in my heart. I still love them like I always have, but now I may even love them more - both for the whole nostalgia thing and, most importantly, that I now get to prepare and enjoy them with my family now that I'm an adult. I can only hope that my daughter loves them as much as I do!

I've seen versions of today's recipe floating around the internet/on Pinterest, all with varying titles and preparations. None of them have been quite exactly the same as this one, though. It was one of my favorites as a kid and has actually become one of my husband's favorites now (which, of course, I LOVE). I've tried at least one variation of this (I used jalapeno cream cheese along with chopped tomatoes, onion and bell pepper, just as info), but I just can't stop coming back to the original. So, my dear friends, I give you: Chicken Squares. Simply amazing! I hope you enjoy.

Chicken Squares

3 oz cream cheese, softened

1 tbs milk

3 tbsp. margarine, melted

1 tbsp. chopped chives

2 cups cooked chicken, chopped (use a grocery rotisserie to save time!)

1/4 tsp salt

1/8 tsp pepper

1 tbsp. chopped pimentos (about 1 small jar)

1 8 oz can refrigerated crescent rolls

3/4 cup seasoned crushed croutons or crushed cheez-its

 

Preheat oven to 350 degrees. Blend softened cream cheese and two tbs melted margarine until smooth. Add cooked chicken, salt, pepper, milk, chives and pimento. Mix well.

 

Separate dinner rolls into 4 rectangles (so you'll have two rolls become one rectangle). Seal perforation. Spoon 1/2 cup chicken mixture onto the center of each rectangle. Pull the four corner of the dough to the center of the mixture to make a "pouch." Seal.

 

Brush tops with remaining 1 tbs melted margarine. Sprinkle crushed croutons/cheez-its over top. Bake in preheated oven for 20-25 minutes.

 

Until next time...

 

Cheers!



Spinach and Pancetta Stuffed Potatoes

Ever since I fell in love with the White BBQ Chicken Potatoes that I shared on this blog quite some time ago, I'm always intrigued by "stuffed potato" recipes. They're usually pretty simple and make great weeknight dinners due to their minimal effort and easy clean-up. Today's recipe is no exception. If you don't own a microwave, you can cook the potatoes in a 450 degree oven for 50 minutes and then follow the remaining instructions as written below.

 Spinach & Pancetta Stuffed Potatoes

Adapted from Cooking Light, September 2014

 

4 baking potatoes

2 tbs water

1 5oz bag baby spinach

3 tbs plain, fat-free Greek yogurt

1/4 tsp kosher salt

1/4 tsp black pepper

2 oz diced pancetta (such as Boar's Head)

1/2 cup cheddar cheese

1/4 cup chopped green onions

 

Pierce potatoes with a fork. Microwave at 14 minutes on high. Remove from microwave and cool for 10 minutes.

 

Meanwhile, in a large skillet, bring 2 tbs water to a simmer over medium-high heat. Add spinach to pan and cook for two minutes, stirring often until spinach wilts. Cool for 5 minutes, then squeeze out excess water by placing spinach in paper towel. Chop spinach.

 

Preheat broiler. Cut the top-third off of each potato (length-wise). Remove pulp from potato, leaving a small "shell" inside the skin. Combine the potato pulp, yogurt, salt, pepper, pancetta, cheese and spinach in a large bowl and stir well to combine. Evenly fill potatoes with mixture. Place potatoes on a baking sheet and broil in the oven for 1 minute. Top with green onions and serve.

 

Until next time...

 

Cheers!

Root Beer Sloppy Joes

When I first saw today's recipe in the September 2014 edition of Cooking Light, I immediately knew I had to try it. For one, I'm a huge fan of root beer. People are typically shocked when they learn this little tidbit about me - I don't like to eat sweets, yet my favorite soda is, well, pretty darn sugary. I'm not sure why I can do sweet drinks but not sweet food, but that's no matter. On top of loving root beer, I also love sloppy joes. Yes, they're typically considered a "kid's" food, aren't exactly something you'd find on a gourmet restaurant's menu and are really quite messy (hence the name), but there's just something comforting and nostalgic about them. Come on, admit it: you like them, too. And I can assure you, you'll LOVE this recipe. It's super easy, done in less than 20 minutes and YUMMY. Can't beat that! I paired it with some store-bought sweet potato chips (I purchased SimpleTruth brand). Fabulous.

"Root Beer" Sloppy Joes

Cooking Light, September 2014

2 tsp canola oil

3/4 cup chopped onion

1 lb 90% lean ground sirloin

1/2 cup tomato sauce

1/4 cup bottled chili sauce (like Heinz)

1/4 cup root beer (I used Barq's)

1 tbs Worcestershire sauce

2 tsp minced garlic

1 tsp dry mustard

1 tsp chili powder

1 tsp tomato paste

4 hamburger buns, toasted

Heat a large nonstick skillet over medium heat. Add oil and swirl to coat. Add chopped onion and cook for 3 minutes before adding beef. Cook beef approximately 5 minutes, or until browned. Stir in tomato sauce, chili sauce, root beer, Worcestershire sauce, minced garlic, dry mustard, chili powder and tomato paste. Bring to a simmer and cook for 5 minutes or until mixture thickens slightly, stirring occasionally. Divide sloppy joe mix evenly among 4 hamburger buns and serve with sweet potato chips or whatever side you prefer.

Until next time...

Cheers!

Spicy Shrimp & Mango Stir Fry

Happy Saturday, friends! To be really honest, I'm not a huge fan of shrimp. My husband, on the other hand, loves it, so every now and again I'll make it at home. This recipe is from the April 2014 edition of Cooking Light (my favorite publication for great recipes!). I have to say, I loved all of the flavors in this dish - I even liked the shrimp! Don't leave out the basil in this one - it's a must.

Spicy Shrimp & Mango Stir Fry

5 ounces uncooked rice noodles

3 tbs water

4 tsp lime juice

2 tsp brown sugar

2 tsp fish sauce

1/2 tsp cornstarch

1/2 tsp crushed red pepper

1/4 tsp black pepper

10 ounces medium shrimp, peeled & deveined

1 tbs canola oil

1/2 cup sliced Vidalia onion

1 sliced red bell pepper

1 tbs ginger paste

1 cubed, peeled mango

1/4 cup torn basil leaves

 

Cook noodles according to package directions and drain. Set aside.

 

Combine water, lime juice, brown sugar, fish sauce and cornstarch and stir together. Set aside.

 

Combine crushed red pepper, black pepper and shrimp in a medium bowl and toss to mix. Heat a large skillet over medium heat and add 1 1/2 tsp oil to the pan, swirling to coat. Add shrimp and cook 3 minutes or until almost done, turning once while cooking. Remove from the pan.

 

Add remaining oil to the pan and add onion, bell pepper and ginger. Cook for 2 minutes, stirring occasionally. Add shrimp, juice mixture and mango to the pan. Cook 1 minute or until shrimp are done.

 

Sprinkle with basil leaves and serve over cooked rice noodles.

 

Until next time...

 

Cheers!

 



Chicken & Veggie Tostadas

Hello, friends. Spring has finally "sprung," and I couldn't be happier! Here's a light (but flavorful) meal that's perfect for this time of year. Enjoy!

Chicken & Veggie Tostadas

Adapted from Cooking Light, Nov. 2012

 

2 tsp canola oil

1 tsp ground cumin

1/2 tsp kosher salt

1 cup shredded rotisserie chicken breast

1 cup fresh corn kernels

1 cup chopped zucchini

1/2 cup salsa verde (I use Frontera brand)

2 tbs chopped fresh cilantro

4 8-inch flour tortillas

1 cup shredded Monterey Jack cheese

cooking spray

 

Preheat broiler.

 

Combine canola oil, ground cumin and kosher salt; mix well and add to large skillet over medium-high heat. Add chicken, corn, zucchini to pan and sauté for 2 minutes. Add salsa verde and 1 tbs cilantro and cook another 2 minutes, stirring regularly.

 

Lightly spray tortillas with cooking spray and place on baking sheet; broil for 2 minutes or until lightly browned. Spoon equal amounts of chicken mixture into the center of each tortilla and sprinkle each with cheese. Place under the broiler for 2 minutes or until cheese is melted. Top with remaining chopped cilantro.

 

 



 

Until next time...

 

Cheers!

 

 

 



Pierogy Wonton Soup

Hi there, Cocktail Cutie readers. It's been a long, long time! In the past oh, 6 months or so, a few major things have happened in my life - the most important of those things being, of course, that I had a baby! My husband and I very happily welcomed our first daughter, Zoey, into the world on December 11, 2013. She's all that we imagined and more, and we love her to the moon and back! Becoming a parent really is an amazing experience. I've had 9 weeks of maternity leave so far (out of a total twelve) to enjoy with her, and I have to say that I'm very much NOT ready to go back to work and lose the time I have with her day in and day out while on leave - I'm going to be one sad momma the first day (and likely all of the subsequent days) I have to return to real life. That being said, I'm going to be rearranging some of my priorities so that I can maximize the time I spend with my family during my free time...and I've thought a lot about what those changes mean.

I didn't want to completely give up on this blog, because I really do enjoy sharing great recipes with my friends and family. I don't, however, really have time to continue to maintain it or even write in it as extensively as I might like. At this point, I feel like I really need to focus on one writing "project" at a time. In this case, that project is the urban fantasy trilogy that I've been working on for the past two years (you can read more about it here).

Like I said, though, I don't want to completely give up on Cocktail Cutie. Instead of taking a break, I've decided to simply change the "format," so to speak. I'll focus a lot more on just posting recipes rather than writing a blog post to accompany those recipes. I've already started a Pinterest board for the blog and will be utilizing that as a source of searchable recipes as well as a way to easily share my posts. Those who "like" the Cocktail Cutie Facebook page will still receive updates whenever I post a new recipe, but I'll no longer post the notifications on my personal page.

I'm hoping that this change will be better for both you and me, since only posting recipes takes a little bit of the pressure off of me but still gives you ideas for easy meals that you can make at home. This way, I should be able to share more of the great recipes that I hope you'll love!

Thanks for sticking with me. Here's your recipe for today!

 

Pierogy Wonton Soup



2 1/2 cups baby spinach

1 tsp minced garlic

1/2 tsp ground ginger

2 cans (15 oz) chicken broth

1 tsp soy sauce

1 package Mrs. T's Mini Pierogies (any flavor - I use 4 cheese)

1/2 cup sliced radishes

Toasted sesame seeds (optional)

 

Bring broth, soy sauce, garlic and ginger to a boil. Add pierogies and cook (at a boil) until heated through, 5-7 minutes. Stir in spinach and cook until spinach wilts. Add sliced radishes and remove from heat. Ladle into bowls and sprinkle with sesame seeds (if using). 

Until next time...

Cheers!

Slow Cooker Special: "Inside Out" Chicken Pot Pie

Hello friends, and welcome to September. You may remember that last year I devoted the entire month of September to slow cooker recipes...well, I hope you liked it (okay, I hope you LOVED it), because I've decided to do it again this year! Welcome to the 2nd annual Slow Cooker September! Stay tuned each Tuesday and Thursday of this month as I share more super easy, super yummy Crockpot meals with you. I know you're going to love them!

Now, before I get into today's recipe, I know that you're probably wondering where the heck I've been all these months. I know, I know. I disappeared. I've severely neglected the blog, and for that I'm truly sorry! I do, however, want to share with you the awesome and exciting reason why I've been MIA...

And here SHE is!

My husband and I are expecting! Our first little one is due January 1st, and we are so unbelievably excited to meet her! I'm right in the middle of my second trimester right now, and luckily I'm feeling a good deal better than I was...I dealt with some pretty nasty "morning" (HA!) sickness from 5 1/2 weeks until week 20-ish, and unfortunately for my husband, that meant I really didn't do much in the way of cooking. It also meant that I really had no recipes to share with you, since I wasn't spending any time in the kitchen.

Luckily, though, the sickness has now passed and I'm back in the swing of things! Today, I'm sharing with you a really flavorful twist on a classic comfort food. I hope you love it as much as we did, and I hope you'll come back and check out all of the great slow cooker recipes I'll be posting throughout the month!

"Inside Out" Slow Cooker Chicken Pot Pie

1 large can cream of chicken soup

1 regular can cream of celery soup

1 packet onion dip/soup mix

1 package frozen mixed veggies (peas & carrots, or whatever you like!)

1/2 cup chicken broth

1 cup baby red potatoes, quartered

4 boneless chicken breasts

1 can Pillsbury home-style biscuits

Put chicken breasts in bottom of slow cooker and top with remaining ingredients. Cook on low for 8 hours. Shred chicken with fork and stir all ingredients. Cook on low for additional 30 minutes.

Meanwhile, bake home-style biscuits as instructed. Spoon "pot pie" mixture over biscuits for serving.

Until next time...

Cheers!

Weeknight Bites: Seared Scallops with Bacon, Cabbage and Apple

Scallops could quite possibly be one of my favorite foods. They're so delicious, versatile and easy to make - what more could you ask for? Today's recipe is fresh, bright and really allows the scallops to shine as the star of the dish. It comes from the January/February 2013 issue of Cooking Light (ya, ok, I'm a little obsessed with this magazine), and though I made a few minor changes of my own, it's definitely a keeper. Need a quick and healthy but still fabulous dinner recipe this week? This one won't disappoint.

Seared Scallops with Bacon, Cabbage and Apple

Adapted from Cooking Light magazine (Jan/Feb 2013)

3 center-cut bacon slices, cut into 1/2-inch pieces

6 cups thinly sliced green cabbage

1 tsp dried thyme

1/2 cup water

1 chopped Gala apple

3 tbs cider vinegar

1/2 tsp black pepper

1 tbs canola oil

16 large sea scallops (1 lb)

1/4 tsp salt

2 tsp fresh dill, chopped

Cook bacon pieces in a large, deep skillet over medium-high heat until crisp. Remove bacon pieces from pan, keeping drippings in the skillet. 

Add sliced cabbage and dried thyme to pan and saute for 2 minutes, stirring occasionally. Add 1/2 cup water and bring mixture to a boil. Reduce heat to medium and cover pan.

Cook for 5 minutes, then stir in chopped apple and cider vinegar. Cover and cook 5 minutes. Stir in bacon and 1/4 tsp pepper.

Separately, heat a heavy skillet over high heat. Add oil to pan and swirl to coat. Season scallops lightly with salt and pepper, then add to pan and cook for 3 minutes on each side or until scallops are done (3 minutes works well for cook time on large scallops; use 2 minutes for smaller). 

Place 1 cup cabbage mixture on each of 4 plates. Arrange 4 scallops on each serving and sprinkle with dill.

Until next time...

Cheers!

Weeknight Bites: Lemon and Thyme Beef Stroganoff

A few months back, I signed up for a subscription to Every Day with Rachael Ray. I'm now subscribed to at least 4 "cooking" magazines (Cooking Light, Bon Appetit and Southern Living being the other three) and I have to say, I literally squeal with delight every time I get a new one in the mail. Whenever the most current issue of any of these publications arrives in my mailbox, I march right into my house, grab my notebook (where I make all of my lists and menus) and plant myself on the couch so I can scour through it from front to back.

I know, I'm a big dork.

Anyway, I have a point. While browsing the November 2012 issue Every Day with Rachael Ray, I came across today's recipe. At first, I was slightly apprehensive. When it comes to Beef Stroganoff, I pretty much love the classic. While the flavor profile of this variation sounded interesting, I just wasn't sure I was going to like it much...but, in the spirit of trying anything (almost) once, I found that I was intrigued enough to try it. Clearly, it rocked (otherwise I wouldn't be posting about it!). The lemon and thyme are so fresh and bright in this dish. It wasn't what I was expecting, but it was really delicious. My husband and I both agreed - it's a keeper, and I'll definitely make it again. Give it a try!

1 12 oz. package extra wide egg noodles

1 pound ground beef

1 vidalia onion, chopped

5 tsp fresh thyme

salt and pepper

1/2 cup beef broth (or vegetable broth)

1 8 oz container sour cream

1 1/2 tsp dijon mustard

1 lemon

Cook noodles as instructed on package and drain. Meanwhile, brown beef in a skillet over medium-high heat until no longer pink. Add onion and 4 tsp thyme to the beef and cook until softened (about 5 minutes). Season with salt and pepper.

Stir in the broth and allow the liquid to reduce for 3 minutes. Reduce heat and stir in sour cream, mustard and lemon juice and cook until heated through (about 2 minutes).

Add noodles to stroganoff mixture and stir well to combine. Top with remaining 1 tsp thyme and service with lemon slices.

Until next time...

Cheers!

Slow Cooker Special: Pot Roast

I think it's probably safe to say that we all have a favorite meal as a kid, something that we like so much that we beg our parents to make it over and over again without ever getting sick of it. Those meals can become a source of nostalgia once we get older and move out on our own because, let's face it, no one can ever make that recipe quite as perfectly as our parents did/do. Growing up, there were a few meals my mom made in regular rotation that I absolutely had to have once I left the house, and today's recipe happens to be one of them.

I can't picture doing an entire month of slow cooker recipes without sharing one for pot roast. It just wouldn't be right. So...here you go. This one is simple, requires minimal ingredients and will put a smile on the face of everyone who eats it. I promise.

As usual, this recipe includes an ingredient that can make this meal spicy or mild, depending on how much you use. I'll leave that part up to you.

2 cans whole tomatoes in juice

2 cans whole white potatoes, drained

1 large onion, sliced

3lb. pot or oven roast

McCormick "Grill Mates" Spicy Montreal Steak Seasoning*

*to taste

Place sliced onion in bottom of slow cooker and season with Spicy Montreal Steak Seasoning. Add pot or oven roast, tomatoes with juice and potatoes. Season with Spicy Montreal Steak Seasoning. Cook on low for 10 hours.

If you hadn't guessed, the spicy steak seasoning is the component of this dish that will take it from mild to spicy. Both ways are really delicious! I would suggest using at least a healthy 1/3 cup of the seasoning all over the roast and veggies to really add some flavor, but feel free to play with the ratios to fit your tastes. I usually serve with white rice, but my husband likes it by itself. It all depends on what you like!

Stay tuned for more slow cooker recipes in the month of September!

Until next time...

Cheers!

Grill It!: Paella with Chicken and Shrimp

Well, tomorrow is the last day of August. That's right - when we wake up on Saturday, it will be September. Already! I can't believe how fast this year has gone by. I can't lie and say I'm not excited by the first signs of Fall; it's my favorite season, after all. There's just something cozy about it: the crisp, clean smell of the air, the deep, rich colors that come with the changing of the leaves, the pumpkin spice lattes (and beers, and, okay, pie - if you like that kind of thing). I love it.

That being said, I will be a little sad to see Summer go. Today I'm giving you a recipe prepared with the quintessential summertime cooking tool (aka the grill)...with a little taste of Autumn. With the ease that comes with cooking on the grill, this dish can't get much simpler to prepare - kind of like the lazy days of Summer; its flavors, however, are complex and vibrant, just like the colors of Fall.

Paella with Chicken & Shrimp

 1 cup uncooked Spanish rice mix

1 1/4 cups chicken broth

6 peeled large shrimp

4 chicken breast halves

1/4 cup pimiento-stuffed olives

1/4 cup roasted red pepper strips

1/2 tsp paprika

Olive oil 

Pepper

Large disposable pie pan

Aluminum foil 

Combine first 9 ingredients in large, disposable pie pan and seal the pan in foil. Grill over medium-high heat for 30 minutes. Remove from grill and allow 5 minutes before removing foil (carefully!) and serving.
 

Enjoy! Until next time...

Cheers!

*Like easy slow cooker recipes? "Slow Cooker September" starts next week! Tune in for fabulous recipes - I'll be posting nothing but crockpot fixin's for the entire month!

Date Night: Baked Chicken Roulade

Well, Monday has come to an end. That means tomorrow is Tuesday, which bums me out just a little bit. Tuesdays are always the hardest day of the week for me. Think about it - what's special about Tuesday? Sure, Monday kinda stinks because the weekend is over and we're back in the office (or back to doing whatever it is we're obligated to do during the week), but at least we're somewhat refreshed from our two days off. Wednesday is hump day, so once it's over we can rejoice that we're more than halfway through the week...and that much closer to Saturday. Thursday is, well, the day before Friday...and we're all thankful for Friday. What does Tuesday really bring us? What can we look forward to when we look at the calendar and see that it's...ugh, only TUESDAY?

Well, I've got an idea. Why not make Tuesday night an almost-middle-of-the-week treat? Make it date night! And no, I don't mean that you'll need to spend hours in the kitchen just to make a meal that you'll be way too tired to enjoy. Believe it or not, there are plenty of recipes that look like they took all day but require under an hour to prepare, cook and get on the table. Today's recipe comes from Southern Living's March 2012 edition, and it is a huge hit with my husband. I follow the recipe exactly and keep the extra for leftovers. It works perfectly! I've already given you the recipe for the roasted red potatoes that I paired with the chicken in the picture below, and you can find it here. The whole dish takes me roughly 50 minutes from start to finish!

Baked Chicken Roulade

  4 boneless chicken breasts

1/2 tsp pepper

1/4 tsp salt

1 (5 oz) package fresh baby spinach

4 garlic cloves, minced and divided

2 tsp olive oil

12 fresh asparagus spears

5 tbs butter, divided

2 tbsp olive oil

1 tbsp all-purpose flour

2 tbs dry white wine

3/4 cup chicken broth

1 tsp fresh lemon juice

1 tbs parsley flakes

2 tbs drained capers

Toothpicks

Preheat oven to 425 degrees. Place chicken between two sheets of plastic wrap and flatten with meat mallet. Sprinkle with salt and pepper. 

Saute spinach and 2 minced garlic cloves in 2 tsp hot oil in a large ovenproof skillet over medium heat 1 minute or until the spinach starts to wilt. Transfer the mixture to a plate and wipe skillet clean.

Spoon the spinach mixture over each breast, leaving a 1/2-inch border around the edges. Top with 3 spears of asparagus per chicken breast and roll up. Secure with toothpicks. 

Melt 3 tbs butter with 2 tbs olive oil in skillet over medium-high heat and add chicken. Cook 7 minutes, turning to brown on all sides. Transfer the skillet to the oven and bake for 15 minutes. Transfer to a platter and tent with aluminum foil to keep warm. 

Melt remaining 2 tbs butter in skillet over medium-high heat and add remaining garlic. Saute 1 1/2 minutes. Whisk in flour and cook 1 minute. Add white wine, stirring constantly for one minute. Whisk in chicken broth and lemon juice and cook for 2 minutes or until thickened. Stir in capers and parsley and spoon sauce over chicken. Serve immediately.

Happy to see how easy this fabulous dish really is? Surprise your significant other with this date-night worthy meal and make your Tuesday night a great night!

Until next time...

Cheers!

Weeknight Bites: Dijon-Herb Chicken Kebabs with Lemon and Zucchini

Today I find myself sending a HUGE thank you to God for the absolutely beautiful day we've had here in Atlanta. The last couple of months have been brutally hot, and today gave us a break that I'm sure everyone appreciated. Don't get me wrong, I like summer...but this one has been relentless when it comes to the heat!

The weather outside today reminds me of the coming of Fall (though here in Georgia I still have quite a little while before this type of day becomes the norm). Upper 70's, light breeze, low humidity...this is about as close to perfect as it gets. Days like these are perfect for grilling and eating out, and I've got a great end-of-summer recipe for you to enjoy. I got this one from the June 2012 edition of Everyday with Rachael Ray (to which I am now happily subscribed!). Boy, is it yummy! Don't be afraid to add your own favorite veggies to the mix as well. For example, while the recipe doesn't call for it, squash would be a natural addition to this recipe. If you don't like red onion, you could use a milder vidalia instead.

Dijon-Herb Chicken Kebabs with Lemon and Zucchini

1/4 cup dijon mustard

1 tbsp. red wine vinegar

1 tsp. dried herbes de provence

1/4 cup olive oil

1 1/2 lbs skinless, boneless chicken breasts, cut into one-inch pieces

1 zucchini, halved and then cut lengthwise into one-inch sections

1 large red onion, halved crosswise, then cut lengthwise into one-inch sections

1 lemon, cut into 8 wedges

Salt and pepper

In a medium bowl, mix together the mustard, vinegar and herbs de provence. Whisk in 2 tbsp olive oil. Reserve 1 tbsp. marinade for veggies. 

Add the chicken to the bowl and coat well. Let marinate for 30 minutes or up to 12 hours. 

Preheat a gas grill to 400 degrees, or an indoor grill to medium high heat. Whisk 2 tbs olive oil and 1/8 tsp each salt and pepper into the reserved 1 tbsp. marinade. Add the zucchini and onion (and any other veggies you decide to use) to the mix and toss to coat.

Season chicken with 1/2 tsp each salt and pepper. Thread 1 piece chicken, 1 zucchini, one section of onion, one lemon wedge and a second piece of chicken onto a 12-inch skewer. Repeat with remaining veggies and chicken.

Add kebabs crosswise across the grate and cook for 5 minutes, covered. Turn the kebabs over and cook for another 5 minutes (covered), until meat is firm and browned all over.

There seem to be several steps to this recipe despite the fact that I've identified it as one of my "weeknight bites" dishes; however, I promise that this is a very easy dish to make during the week. You can make the marinade ahead of time to save some precious minutes if you'd like, and the rest is quick and simple! And, of course, it's not just for weeknights...obviously this is a great dish for entertaining on the weekends as well.

On top of that, I like the marinade in this recipe so much that I've used it over and over again with grilled or baked chicken breasts. It's a keeper!

Until next time...

Cheers!

Weeknight Bites: Pork Tenderloin with Mango Salsa

As I've said over and over again, I am always on the lookout for easy, quick-fix recipes that are also super yummy. While some of you might think that's a bit of an oxymoron, I promise you that it's not. At the risk of sounding like Rachael Ray, if you've got 30 free minutes in a day, you've got enough time to cook a great meal. In fact, you can make a restaurant quality dish that is not only easy to prepare but healthy for you at the same time. On top of that, you'll save yourself a lot of money in the process.

Don't let the title (or ingredients) of today's recipe scare you; while it sounds fancy (and it is - looks great, doesn't it?), this is honestly an extremely easy recipe. If you don't like pork, try making the salsa and pairing it with grilled chicken breast or tilapia instead!

Pork Tenderloin with Mango Salsa

1 lb. pork tenderloin, fat trimmed

1 mango, peeled and cubed*

1/2 cup red onion, chopped

1 serrano pepper, seeded and finely chopped

1/4 cup fresh mint leaves

1 tbs cider vinegar

2 tbs olive oil

salt

black pepper

cayenne pepper

Season pork with salt, pepper and cayenne. Heat large skillet over medium-high heat and add pork, cooking for 9 minutes on each side or until a meat thermometer inserted into the thickest part of the tenderloin reads 145 degrees. Remove from skillet and allow to rest for 10 minutes.

Meanwhile, combine mango, red onion, serrano pepper, olive oil, cider vinegar, 1/2 tsp salt and fresh mint leaves in a medium bowl. Mix well to combine flavors.

Slice pork tenderloin diagonally into 1/2 inch portions. Serve with mango salsa on top or on the side, whichever you prefer.

*To easily cut up/cube your mango, find the "stem" of the mango. Place your knife 1/2 inch to the left or right of the stem and slice straight down to avoid the pit. Repeat on the other side. Once you have the meat of the mango, take the mango (peel-side down) in the palm of your hand. With a small pairing knife, make vertical slices every 1/4 inch or so in the flesh of the mango - be careful not to pierce the skin! Once the vertical lines have been completed, do the same with horizontal lines across to make cubes. Push the mango "inside-out" to push the flesh towards you, and slice off the bottom of each cube near the peel.

If you'd like to try this with chicken or fish instead of pork, cook the chicken in the skillet for 8 minutes per side or fish for 4 minutes per side. You will not need the rest time on chicken or fish that you do with the tenderloin.

I challenge you to try this dish and see if you agree that it's as easy as I've promised - and hopefully as delicious, too! This is a great dish for entertaining, because it's relatively hands-off and quick on time. This allows you less time in the kitchen and, most importantly, more time with the people you love. I can't wait to hear what you think.

Until next time...

Cheers!

Weeknight Bites: Cajun Scallops with Red Onion & Arugula

Have you noticed that your tastes tend to change over time? Just a little over five years ago I didn't eat seafood - at all. I look back on it now and think I must have been crazy. The truth is, I didn't like it then. I'm not sure exactly what happened, whether my tastebuds went through some sort of mid-20's crisis or perhaps just needed a change, but whatever it was turned me into a seafood fan practically overnight. For some reason, whenever I think about my new(ish) affinity for food from the ocean, I can't help but remember one particular camping trip I took with my family in high school. We went to Cape Hatteras, and I remember vividly how I refused - REFUSED - to eat crab legs. I'm pretty sure I insisted on a chicken sandwich instead. I laugh about it now...I just didn't know what I was missing.

While today's recipe isn't one for crab legs, it is for another type of seafood that I wouldn't have touched with a ten foot pole back in my younger days. Oh, how naive I was. Today, I give you scallops. Ah, heaven on earth.

Now, this recipe isn't exactly for the faint of heart. I'm not talking about a delicate, salt-pepper-olive oil scallop pan-seared to perfection (although that certainly has its place in my repertoire and one day, I'll give it to you - promise). No. This dish is SPICY. And man do I love it.

Cajun Scallops w/Red Onion & Arugula

1 tsp olive oil

1 red onion, thinly sliced & separated

1 1/2 tsp Cajun seasoning (or to taste)

1/2 tsp ground black pepper

1 tsp butter

1 garlic clove

3/4 lbs fresh scallops

2 tsp hot sauce (like Texas Pete)

 1 cup (packed) Arugula

Heat oil in a skillet over high heat. Add onion, 1 tsp Cajun seasoning and black pepper and saute for three minutes. Add butter and garlic and saute for 30 seconds.

Sprinkle scallops with remaining Cajun seasoning. Add to skillet and cook 3 minutes. Sprinkle with hot sauce and flip. Cook 3 minutes. Remove scallops from skillet and set aside (keep warm).

In the same skillet, add arugula to red onion and garlic mixture. Saute arugula until wilted. 

Plate arugula and red onion mixture first, then place scallops on top. Serve immediately. 

This recipe serves two, so if you have more mouths to feed you'll want to increase your portions. Remember, the spice level is high! If you'd like to tone it down a bit, omit the hot sauce and go a little lighter on the Cajun seasoning. This should bring down the heat level somewhat. Enjoy!

Until next time...

Cheers!

Weeknight Bites: White BBQ Chicken Potatoes

If you haven't figured it out by now, I am all about making fabulous meals throughout the week while putting forth as little effort as possible. I don't know about you, but when I get home from a long day at the office (not to mention the grueling commute just to get there and back), I just want to veg on the couch. Even though I love to cook, my weeknights just aren't long enough for me to justify spending more than 30 minutes (MAX) in the kitchen after work. While some of the recipes I'll give you here at Cocktail Cutie may be more involved, always check the titles of my post - if something starts with "Weeknight Bites," I promise it will be quick, easy and delicious. This way, you can enjoy more of your free time during the week while still eating food that makes you smile!

Tonight's recipe comes from Cooking Light magazine's March 2012 edition, and I think it's safe to say that this dish has already become a staple in my house. We've had it twice already, and both times my husband and I have raved to each other about how great it is! It's easy, it's affordable, and it's under 500 calories - how can you complain about that? Try it! Your taste buds will thank you.

White BBQ Chicken Potatoes

1 1/2 cups shredded rotisserie chicken breast

2/3 cup canola mayonnaise

1 tbs Dijon mustard

3 tbs white vinegar

1/2 tsp sugar

1/4 tsp salt

2 tsp black pepper

2 garlic cloves, minced

3 tbs pickle relish

4 6oz baking potatoes

2 tbs scallions (green onions), chopped*

*optional

Pre-heat your oven to 450 degrees. Wash baking potatoes and pat dry. Pierce each potato a couple times with a fork and spray lightly with cooking spray. Bake in pre-heated oven for 50 minutes. 

When potatoes are done in the oven, remove from heat and allow to cool for 10 minutes. While potatoes are cooling, mix mayonnaise, mustard, white vinegar, sugar, salt, black pepper and garlic in a small bowl until blended. Add shredded chicken and relish and mix together until chicken is coated. 

 After the potatoes have cooled for 10 minutes, slice them down the middle. Push potatoes lightly on either side to open them up, and add the chicken mixture. Sprinkle with green onions, if desired. Serve immediately.

This recipe will serve four; however, since I typically only cook for two during the week, I bought all of the ingredients and then halved the recipe. This way, I was able enjoy this dish for more than one night...and after I tried it, I was definitely glad I did! It really is amazing, and I'm already planning to make it again. Until next time...

Cheers!