Amy

Guilty Good Green Beans

August 2, 2014 by Amy

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I came across this recipe earlier today, and decided to break out of my bean boredom and try it. Who doesn’t love another way to prepare a basic vegetable?

I was lacking a few ingredients and so played around with it a bit, but we loved it. It’s simple, quick, and full of flavor. My family of four finished off the entire dish in one sitting – and My Wonderful Husband had three helpings! Now, if that isn’t success, I don’t know what is. This one is definitely a family keeper.

Guilty Good Green Beans

2014-08-02 14:52:18

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Nutrition Facts

Serving Size

784g

Amount Per Serving

Calories 647

Calories from Fat 368

% Daily Value *

Total Fat 41g

63%

Saturated Fat 19g

96%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 15g

Cholesterol 114mg

38%

Sodium 2286mg

95%

Total Carbohydrates 36g

12%

Dietary Fiber 15g

61%

Sugars 12g

Protein 34g

Vitamin A

52%

Vitamin C

77%

Calcium

66%

Iron

37%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

2 cans of green beans, drained
1/4 Vidalia onion, diced
1/4 green bell pepper, diced
4 cloves of garlic, diced
1/6 lb. sausage, cooked and crumbled
dash of olive oil
salt and pepper to taste
1/2 c. cheddar cheese

Instructions

Carmelize the onion, pepper, and garlic in the olive oil. Add cooked sausage and seasonings.
2. Add green beans. Stir to combine.
3. Transfer to a baking dish.
4. Top with cheese.
5. Bake, covered, at 400 for 15 minutes.
6. Uncover and bake for another 10 minutes at 350.

By Amy Bradsher

beta

calories

647

fat

41g

protein

34g

carbs

36g

A Nest in the Rocks http://anestintherocks.com/

Though I expected leftovers for lunch tomorrow, this is what I found:

I guess I’ll just have to make it again!

Slow Cooker Apple Butter

August 2, 2014 by Amy 1 Comment

There’s just something about apple butter.

That sweet, slightly spicy flavor tastes great on a fresh piece of bread, and nothing screams fall quite like the smell of apples cooking down into this sweet treat.

I’ve been wanting to make some for weeks, so when my daughter’s book club read a book in which the main character makes apple butter, I knew it was time.

The girls in this club are fantastic, and they tackled this project with smiles and giggles. They made great apple butter, too!

The following plan is more of a method than a recipe – partly because I didn’t count my apples when making this, and partly because it’s just that easy. Don’t be afraid to change things up a bit if you need to – this is impossible to get wrong!

Slow Cooker Apple Butter

2014-08-02 13:51:19

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Nutrition Facts

Serving Size

2887g

Amount Per Serving

Calories 1908

Calories from Fat 23

% Daily Value *

Total Fat 3g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 56mg

Total Carbohydrates 505g

168%

Dietary Fiber 31g

124%

Sugars 452g

Protein 5g

Vitamin A

16%

Vitamin C

45%

Calcium

14%

Iron

36%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

10-12 c. of good quality, fresh applesauce
1 c. sugar
approx. 1 T. ground cinnamon

Instructions

Pour your applesauce* into your slow cooker.
Stir in the sugar and cinnamon.
Stir to combine.
Fit the lid on tightly and heat on low until bubbling.
Remove the lid, stir, and put the lid back on, tilting it just slightly so that steam can escape.
Cook overnight on low until your applesauce is dark brown in color and has reduced by about half.

Notes

* If you prefer to make your sauce yourself, then simply wash and chop your apples, put them in a large pot with a splash of water, and cook until soft. Run them through a food mill to remove the skins and squish the apples into an even consistency, and then you're ready to make apple butter.

By Amy Bradsher

beta

calories

1908

fat

protein

carbs

505g

A Nest in the Rocks http://anestintherocks.com/

What’s your favorite bread spread?

Circus Snack Mix

August 2, 2014 by Amy

As we prepared for our recent trip to the circus, we talked food. Who could leave out a discussion of the food found at the circus?

Since we were allowed to take our own food, we decided to mix up our own treat that would incorporate the best aspects of the circus. I gathered up all of the ingredients and then gave the kids large bags so that they could scoop as much of each in as they wanted.

The kids loved mixing up their own “Circus Mix” and happily munched away all through the show – and much of the afternoon. Since most of the ingredients are fairly healthy, I didn’t mind them eating a larger-than-usual portion. The wide variety of ingredients made it an especially fun treat for a very fun day!

Circus Snack Mix

2014-08-02 13:45:46

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Nutrition Facts

Serving Size

78g

Amount Per Serving

Calories 378

Calories from Fat 178

% Daily Value *

Total Fat 21g

32%

Saturated Fat 6g

29%

Trans Fat 0g

Polyunsaturated Fat 5g

Monounsaturated Fat 8g

Cholesterol 3mg

Sodium 398mg

17%

Total Carbohydrates 42g

14%

Dietary Fiber 3g

14%

Sugars 20g

Protein 9g

Vitamin A

Vitamin C

Calcium

26%

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

popcorn
peanuts (elephant food)
chocolate chips (circus tents)
mini marshmallows (cotton candy)
M & Ms (clown noses)
pretzels
animal cookies

Instructions

Put desired ingredients into a container.
Stir gently to combine.
Seal until facing the elephants.
Snack away!

By Amy Bradsher

beta

calories

378

fat

21g

protein

carbs

42g

A Nest in the Rocks http://anestintherocks.com/

What’s your favorite kind of snack mix?

Best Ever Cheesy Grilled Potatoes

August 2, 2014 by Amy

Our Fourth of July picnic wasn’t what I expected. Instead of wanting hamburgers, the kids begged for steak – of all things. Since the cuts in the case did look pretty good, we picked one out – and then had to revamp the rest of my planned menu to match this fancier cut of meat. Steak, potato chips, and baked beans didn’t seem to fit, you know?

So, having seen a recipe for grilled potatoes on Pinterest, I decided we’d make up our own – and I’m so glad we did. My Big Helper declared these to be the “best potatoes ever.” My Little Man, who rarely eats white potatoes without complaint unless he’s peeling them, gobbled his right up. My husband didn’t say a word – just reached for more.

Me? They’re soft and tender, rich and cheesy, so what’s not to like? But there are two aspects of these potatoes that completely guarantee I’ll make them again: 1) they cook completely on the grill, so they don’t heat up my house by a single degree in this crazy heat, and 2) they cook inside a foil packet, so after cooking, you just throw it away. No dishes. Gotta love that. 🙂

Best Ever Cheesy Grilled Potatoes

2014-08-02 13:34:47

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Nutrition Facts

Serving Size

971g

Amount Per Serving

Calories 1034

Calories from Fat 350

% Daily Value *

Total Fat 40g

61%

Saturated Fat 25g

123%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 113mg

38%

Sodium 1287mg

54%

Total Carbohydrates 133g

44%

Dietary Fiber 21g

83%

Sugars 14g

Protein 41g

Vitamin A

30%

Vitamin C

260%

Calcium

89%

Iron

29%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

3-4 medium white potatoes, washed and diced to 1/2 - 3/4" pieces
1 medium onion, minced
1/4 c. Parmesan cheese
3-4 T. butter
cooking spray
seasoning salt
pepper
1/4 c. Italian blend cheeses OR mozzarella cheese, shredded
1/4 c. cheddar cheese, shredded

Instructions

Layer double sheets of foil on the counter and spray with cooking spray. Foil will need to be about 18 - 24" long.
Put diced potatoes on top and cover with onion, Parmesan, and seasonings. Dot with butter.
Add a double layer of foil on top and fold edges down tightly to prevent any moisture from escaping.
Carefully place packet on grill heated to 350 degrees.
Cook for 15-20 minutes and then flip.
Cook the other side for another 15-20 minutes.
Carefully open one corner and check to be sure that the potatoes are cooked through.
Remove packet from the grill.
Open carefully to prevent steam burns.
Pour potatoes into a serving dish and immediately add the other cheeses. Stir to combine and then cover to melt. Allow the dish to sit for 1-2 minutes.
Serve and enjoy!

By Amy Bradsher

beta

calories

1034

fat

40g

protein

41g

carbs

133g

A Nest in the Rocks http://anestintherocks.com/

What are your favorite hot-weather meals?

Mom’s Fried Chicken

August 2, 2014 by Amy

When I was a kid my mom used to make fried chicken. It wasn’t like the greasy fried chicken that we saw at picnics every summer, but instead a rich and simple dish that she always served with my favorite foods – mashed potatoes, baked corn, and even simple stuffing. As I got older, this being my ‘welcome home’ meal after being away at college or work, and it’s still one of my very favorite comfort foods.

Now that I’m a mom myself, I love to cook chicken this way because of it’s very simplicity. It tastes like you’ve bitten into a roasted chicken, but without the hours of basting or the heat of an oven. It’s faster to prep because there’s no egg or buttermilk wash, no crumbs to season or cereal to crunch, and no slippery parts to dip. Because this dish is part-simmered and part-fried, it comes together fairly quickly – and while it bubbles away on the stove, you can be assembling your potato salad or husking corn or whatever else you need to do.

Mom's Fried Chicken

2014-08-02 13:23:15

Comfort food at it's best!

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Nutrition Facts

Serving Size

634g

Amount Per Serving

Calories 821

Calories from Fat 341

% Daily Value *

Total Fat 38g

59%

Saturated Fat 15g

77%

Trans Fat 1g

Polyunsaturated Fat 6g

Monounsaturated Fat 12g

Cholesterol 369mg

123%

Sodium 327mg

14%

Total Carbohydrates 1g

Dietary Fiber 1g

Sugars 0g

Protein 112g

Vitamin A

12%

Vitamin C

Calcium

Iron

26%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

chicken parts, whatever you like. I'm partial to the white meat of the breasts, myself, but any piece will work, even the boneless variety.
freshly ground pepper
1+ c. of water
a generous sprinkling of poultry seasoning for each piece of chicken
3-4 T. butter per 1-2 pounds of chicken

Instructions

Cut the skin off of your chicken pieces.
Place them in a frying pan, bone sides down.
Sprinkle each piece generously with pepper and poultry seasoning.
Add a cup of water.
Cover the chicken and cook over medium heat until the water is nearly gone and the chicken is nearly cooked. The time this takes depends on the size of your chicken pieces.
When the pan is nearly dry, add the butter to the middle and flip the pieces over so that the meatiest sides are down in the butter.
Reduce heat to medium low and continue to cook until the chicken is golden brown and cooked through.
Bonus: If you want to make gravy, when the butter is nearly cooked away, add more water or chicken broth back into the pan and stir to remove the brown bits from the bottom of the pan. Slowly stir in your slurry and continue to stir until the desired thickness. This makes a super rich and yummy gravy!
When you first season the chicken, it will look pretty plain - but when it's done, voila! You get this! Who would want to eat some of that? Serve with your favorite fried chicken sides.

Notes

Since this chicken is fried in natural ingredients, there's nothing false about it - and it's pretty healthy, too, because you control the amount of fat inside.

By Ann Laughlin

beta

calories

821

fat

38g

protein

112g

carbs

A Nest in the Rocks http://anestintherocks.com/

What’s your favorite way to eat fried chicken?

Quick & Healthy Stir Fry

August 2, 2014 by Amy

This stir fry is something that our whole family enjoys. With whole grain rice and lots of veggies, it’s very healthy and low in fat. My Little Man, who is not yet a Chinese food fan, can eat this and not be overwhelmed by strong flavors (that’s his bowl in the picture – mine had more in it!). Best of all, it comes together very quickly.

Quick &Healthy Stir Fry

2014-08-02 12:18:12

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Nutrition Facts

Serving Size

1313g

Amount Per Serving

Calories 2633

Calories from Fat 222

% Daily Value *

Total Fat 25g

38%

Saturated Fat 6g

30%

Trans Fat 0g

Polyunsaturated Fat 7g

Monounsaturated Fat 7g

Cholesterol 202mg

67%

Sodium 1162mg

48%

Total Carbohydrates 461g

154%

Dietary Fiber 36g

145%

Sugars 4g

Protein 137g

Vitamin A

579%

Vitamin C

98%

Calcium

26%

Iron

79%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1/2 - 1 lb. lean meat - chicken or steak, cut into strips or bite-sized pieces
4 c. prepared whole grain rice
2 bags of Birds' Eye Steamfresh Asian medley veggies
a few tablespoons of teriyaki sauce
dash of olive oil

Instructions

Prepare rice according to package directions.
2. Cook the meat in a hot pan with just a dash of olive oil. Stir until cooked through, then sprinkle liberally with teriyaki sauce. Reduce heat and cover.
3. While the meat is working, pop one bag of veggies in the microwave at a time to steam. (While I usually prefer to prep my own veggies, I tried these once after stumbling upon an amazing sale - and they're really good! Now, when the price drops, I stock up - and when life gets crazy and I need a veggie for dinner, I have a variety of quick options.) Leave closed until ready to serve.
4. Add rice to the meat and toss to add a light coating of teriyaki to the veggies.
5. To serve, add some rice to each plate and spoon meat and veggies overtop. Voila!

Notes

We like to serve this with egg rolls - yum!

By Amy Bradsher

beta

calories

2633

fat

25g

protein

137g

carbs

461g

A Nest in the Rocks http://anestintherocks.com/

What’s your favorite go-to fast meal?

Shish-ke-sketti

August 2, 2014 by Amy

I love eating shish-ke-bobs, but they take forever to make. Not cook – they grill up in no time – but it seems to take forever to soak the skewers, chop all the veggies, thread everything on there – that’s the worst! – and then marinate it all.

A few days ago I had everything I needed to make great kebobs, but I couldn’t make myself do the skewering. (I know, lazy, right?)

So, we made this instead. It was just as good and had the same components but came together much faster. It’s still very healthy and filling, and best of all? No skewering!

Ingredients:
1 each red pepper, green pepper, onion
3 cups broccoli spears
1 lb skinless, boneless chicken
1 box whole wheat spaghetti
Italian salad dressing
olive oil (a few splashes)
Parmesan cheese (optional)

First, chop the peppers and onions into 1″ sized pieces. Put into a one-gallon Ziploc bag. Cut up chicken into small bite-sized pieces and throw it into the bag, too.

** Some people say that you shouldn’t marinate veggies and meat together. You SHOULD be very careful that all components get cooked through if you choose to do this. The large veggies and small meat pieces will cook through at the same time. If you don’t want to worry about cross-contamination or the size of your chopped goods, just marinate separately!

Add the salad dressing and squish the bag to coat the entire contents. Refrigerate for at least three hours, flipping over halfway through.

When you’re ready to prep your meal, preheat the grill and prep your grill pan. (I give mine an oily massage so nothing sticks.) Dump your meat and veggies onto the hot pan and close the lid. Stir occasionally.

Meanwhile, boil the water and prepare the spaghetti as directed. Five minutes from being finished, add the washed broccoli to the pot. Then drain completely and return to pot. Add just a bit of olive oil and toss to coat. Season with salt and pepper if desired.

When meat and veggies are finished on the grill, serve them over the spaghetti and broccoli. Yum!

Smoked Sausage Foil Babies

August 1, 2014 by Amy Leave a Comment

A few weeks ago we made our favorite Foil Babies a new way – with smoked sausage – and it was definitely a winner here. It’s tasty but comes together in just minutes, and then you can hang out with your family while the grill does all the work.

I’m looking forward to serving this when we have company or when there’s a big game on TV. It’s hearty enough to please hard-working people but fresh enough for even the pickiest eaters.

And when dinner’s over? Throw away your foil packet, and voila! the dishes are done!

Smoked Sausage Foil Babies

2014-08-01 16:56:00

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Cook Time

45 min

Cook Time

45 min

Nutrition Facts

Serving Size

2073g

Amount Per Serving

Calories 1758

Calories from Fat 308

% Daily Value *

Total Fat 35g

53%

Saturated Fat 15g

73%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 11g

Cholesterol 72mg

24%

Sodium 1037mg

43%

Total Carbohydrates 321g

107%

Dietary Fiber 40g

161%

Sugars 26g

Protein 58g

Vitamin A

576%

Vitamin C

185%

Calcium

34%

Iron

95%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 package of smoked sausage, cut into thirds
4-6 potatoes, washed and cubed
1 onion, roughly chopped
1 1/2 c. frozen lima beans
1 c. frozen whole-kernel corn
1 1/2 c. carrots, washed and chopped
ice
3 T. butter
salt and pepper to taste
cooking spray or additional butter

Instructions

Tear two long sheets of foil.
Spray foil sheets with cooking spray or coat with butter.
Place half of the above ingredients on each piece of foil. Be sure to add 2-4 ice cubes to each packet.
Slice the butter and put a few pats on top of the veggies in each packet.
Tear two more sheets of foil.
Line up the edges and fold them over twice to create a good seal on all sides.
Grill at 350 degrees for about 45 minutes.
Remove from the grill and serve immediately. Yum!

By Amy Bradsher

beta

calories

1758

fat

35g

protein

58g

carbs

321g

A Nest in the Rocks http://anestintherocks.com/

What’s your favorite grilling meal?

Slow Cooker BBQ Chicken Sandwiches

August 1, 2014 by Amy

This is one of my favorite quick-and-easy meals to throw together. It smells great, comes together quickly, and it’s fairly healthy. Everyone in my family likes this dish, and it’s versatile enough for them to customize it on their own plates. THAT makes me happy!

Ingredients:

bone-in chicken breasts, skin removed
your favorite BBQ sauce

So to make your own slow cooker BBQ chicken, try this:

Put your chicken in your slow cooker and add just a bit of the sauce. Doesn’t need to be much – I pour on maybe 1/2 cup or so, just enough to be on the outside of the chicken but not enough to sit in the bottom of the dish.
Cover and cook on low for 5-6 hours or until chicken is done.
Turn off the slow cooker and allow to cool for 15 minutes or so.
Using forks or a stand-alone mixer, shred the chicken to your preferred texture.
Stir in enough BBQ sauce to flavor the meat. I also add in some of the juice from the slow cooker. Stir together.
Add to buns or tortillas with all your favorite toppings – onions, cheese, spinach, lettuce, tomato, etc.
Enjoy!

With some steamed broccoli – or even carrot sticks if you’re in a big rush – this is a complete, hot meal that everyone will love!

Roasted Turkey and Brie Grilled Sandwich

August 1, 2014 by Amy

With lots of leftover roasted turkey last week, I was looking for new ways to use it. With the temperatures all over the place and busy birthday plans in place, we decided to put them in fun, new sandwiches. Since I love Brie and hadn’t had it in a while, this became our go-to cheese.

Paired with some yummy soup, this made a great meal for a chilly day, but it’s hearty enough to stand alone or with a light salad, too. With the richness of the Brie, the sandwich has a big, stand-up taste – and yet most of the ingredients are actually pretty light and healthy.

So try it and tell us – is this a keeper at your house?

Ingredients:

hearty, healthy whole wheat bread
Brie
fresh spinach
shredded mozzarella
freshly ground black pepper
thin tomato slices
red peppers, sliced thin
a few tablespoons of Italian salad dressing
melted butter

Here’s how to put together your very own Roasted Turkey and Brie Grilled Sandwich:

Marinate the red peppers in the Italian salad dressing.
Grill in a grill pan until cooked through and almost caramelized.
Lightly butter the outside of the bread.
Build the sandwich with thin slices of Brie next to the bread, then turkey, then a light sprinkling of mozzarella between each layer, with another thin layer of Brie on top.
Brown over medium-low heat for a few moments on each side until lightly toasted. Using two flippers may facilitate the flipping process. 🙂
Serve immediately. YUM!

What do YOU like to put into your grilled cheese?