Amy

Mom’s Fried Chicken

August 2, 2014 by Amy

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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 https://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 https://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 https://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?

Pizza Casserole – and a Valentine’s Twist

August 1, 2014 by Amy

I used to cook for a 4-H camp, and spaghetti was something that was a regular part of the menu – only the kids didn’t like it. It’s hard to make spaghetti for 150 with only two burners and not have worm-like noodles, so instead I used rotini and baked it with cheese and pepperoni on top.

The kids loved it.

Mine do, too. I’ve made it a bit healthier and added some meaty options for my husband, but the basics are still the same. Hearty and easy to make, this recipe makes everybody happy. That’s my favorite kind of meal.

Even better: you can make this ahead and fridge to pop into the oven at the last minute, or even double up and freeze a second one for another time. I love recipes that don’t require stove-standing at the last minute.

Here’s how to make your own pizza casserole:

Ingredients:

1 13.5 oz. box of whole wheat rotini
1 large can of spaghetti or tomato sauce
2 small cans of diced tomatoes
1/2 onion, diced small
1/2 green bell pepper, diced small
1 c. cooked sausage or ground beef
1/2 lb. of meatballs, precooked and ready to go
1 1/2 c. shredded mozzarella
1/2 package pepperoni
1/2 t. garlic powder
1/2 t. Italian seasoning
1/2 t. oregano

To pull this dish together, just:

Cook your pasta according to the package directions.
While the pasta cooks, chop the veggies and set aside.
Drain pasta into a colander.
To the pasta pot, add the chopped veggies. Saute for 2-3 minutes, then add cooked sausage. Stir for another 2-3 minutes over medium heat and add tomatoes and sauce and the seasonings.
When well combined, add the pasta to the pot. Stir.
Pour into a 9″ X 13″ baking dish. Add meatballs throughout and top with shredded cheese and pepperoni.
Bake at 350 for 20 – 30 minutes or until hot and bubbly.

Enjoy – and don’t fight over the pepperoni!

Looking at those spicy pepperoni, I decided that this would make a good Valentine’s dinner (since it’s all red and white), so I made another one. I just had to play with it a bit, though ….

I think the kids will get a kick out of it.

So I popped it into the freezer and will remove it next Tuesday morning to thaw. After hanging out in the fridge all day, it will bake according to the regular directions, and dinner will be done.

What’s your favorite way to serve pasta?

Grilled Pizza

August 1, 2014 by Amy

My husband loves to grill, and for a while he seemed to receive a new grilling cookbook for each holiday. While flipping through one, I found a recipe for something I’d never heard of: grilled pizza. Who knew you could make pizza from scratch on the grill? We had to try this!

Our favorite crust recipe is a variation of one I found here. You don’t have to use dough, of course; you can also use a plain storebought crust, dough from a restaurant, the fridged, canned kind, or even some kind of flatbread, but this recipe is so easy that we go ahead and make this.

Pizza Crust:2 Tbsp. active dry yeast
2 cup warm water (105 to 115 degrees F.)
2 tsp. sugar
2 tsp. salt
4 Tbsp. vegetable or olive oil
5 c. cups white whole wheat flour (plain white flour will work, too)

Dissolve the yeast and sugar in water. Let stand for 10 minutes.

Add the rest of the ingredients and mix well. Knead until smooth.

(This is actually a double batch of dough – enough for 2 thick crust pizzas or 4 thin crusts. Whenever I make a batch, I freeze half for later. You can then remove it from the freezer the morning that you want to use and and stick it in the fridge – it’ll be thawed and ready by dinner time.)

To make the grilled pizza, pull off a handful of dough and roll out on a floured or greased surface. Transfer carefully to a plate and put on a hot (350-450) grill. Close the lid and let it begin to bake. After 1-2 minutes, flip carefully with tongs and begin to build your pizza.

The trick to grilling pizza is to build the whole thing backwards. This looks a bit weird, yes, but it allows the most dense foods the most time to cook. So first, sprinkle your meats or chopped veggies on the bread, and the immediately sprinkle with cheese. For the pizza in the picture above, I spread a bit of Philly Italian Herb Creme on the dough, then topped with chopped yellow and green peppers and sliced tomatoes. Then I added a bit of mozzarella. You can also caramelize the veggies in olive oil and skip the Philly and just add the mozz.

For a more traditional pizza, add the meats, veggies, and shredded mozzarella. When it has completely melted, spread tomato sauce over the melted cheese. Close the grill lid just for a moment or two so that the sauce can heat, and then remove the pizza from the grill.

Enjoy!

Not-Your-Everyday Ham & Swiss Subs

August 1, 2014 by Amy

Easter is coming, and many of us will be serving ham that day … and perhaps many days afterwards. This is a tasty and easy sandwich recipe that will blow a regular sub out of the water.

I’m sharing the recipe for these Not-Your-Everyday Ham & Swiss Subs over at Marriage, Motherhood, & Missions. Hop on over and check them out!

{Man-Friendly} Grilled Steak Salad

August 1, 2014 by Amy

A few days ago I tried to figure out how to combine my husband’s love of steak with my desire for a good salad. This {Man-Friendly} Grilled Steak Salad is the result.

I foresee us grilling this salad often this summer. It’s a quick and easy dinner that keeps all the heat out of the kitchen, but it’s also colorful, hearty, and full of flavor.

This could even be a fun Father’s Day option!

{Man-Friendly} Grilled Steak Salad

2014-07-31 21:03:36

Yields 4

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Nutrition Facts

Serving Size

473g

Yields

Amount Per Serving

Calories 378

Calories from Fat 145

% Daily Value *

Total Fat 16g

25%

Saturated Fat 7g

35%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 103mg

34%

Sodium 195mg

Total Carbohydrates 20g

Dietary Fiber 7g

29%

Sugars 7g

Protein 40g

Vitamin A

517%

Vitamin C

64%

Calcium

22%

Iron

27%

* 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 pound of thin steak
3/4 t. Montreal steak seasoning
4 T. Worcester sauce
2 T. olive oil + oil for the grill pan
1-2 heads of romaine lettuce
2 carrots
1/2 c. shredded sharp white cheddar
1 green bell pepper, sliced
1 onion, sliced
1/2 c. frozen kernel corn

Instructions

Preheat the grill to about 350.
Toss the onions and peppers with olive oil and steak seasoning.
Oil the grill pan and place on the grill to heat.
Chop lettuce, carrots, cheese, and tomato. Assemble salads on 4 plates.
Put the peppers and onions in the hot grill pan to caramelize. Stir occasionally.
Place the steaks on the grill and top with Worcester sauce. Grill until they reach your preferred level of doneness.
When finished, remove steaks and veggies from the grill. Allow steak to rest, then slice into strips.
Add veggies and steak to the top of the salad.
Serve with your favorite salad dressing and enjoy!

By Amy Bradsher

beta

calories

378

fat

16g

protein

40g

carbs

20g

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

How do you celebrate Father’s Day?

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