{Quick & Easy} Vegetable Lo Mein

Craving takeout?  Whip up this quick and easy Vegetable Lo Mein ready in under 30 minutes for a delicious weeknight meal. 

Quick and Easy Vegetable Lo Mein | www.motherthyme.com

Back in the day before marriage and kids I ate Lo Mein regularly.  After a long day I would grab a pint of Lo Mein at the local takeout restaurant on my way home from work.  I loved to curl up on the couch with my Lo Mein and a glass of white wine and just relax.

Years later I learned that I didn’t have to run to the takeout restaurant to have this.  It was just as easy (and cheaper) to make it myself.  With a few simple ingredients such as oyster sauce and soy sauce that are common in takeout inspired dishes, you can easily make Lo Mein right in your own kitchen.

Quick and Easy Vegetable Lo Mein | www.motherthyme.com

Each week I have a takeout dish or two on the menu.  It’s fun and easy to make takeout dishes at home and you can customize it to your taste.  What makes this Vegetable Lo Mein come together quickly is to use a package of frozen stir-fry veggies.  It saves time having to prep and chop and is cheaper too.  Of course you can easily toss in cooked chicken, shrimp, pork or steak but I usually like to have this on the menu as a meatless meal. 

Love takeout?  Try some of these other takeout inspired dishes.
Mandarin Orange Chicken
Sweet and Sour Chicken
Slow Cooker Beef and Broccoli
Vegetable Pad Thai
Coconut Chicken
Lightened up Chicken and Broccoli Stir Fry

Quick and Easy Vegetable Lo Mein | www.motherthyme.com

{Quick & Easy} Vegetable Lo Mein

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

{Quick & Easy} Vegetable Lo Mein

Ingredients

  • 8 ounce (1/2 pound) angel hair pasta (or thin spaghetti)
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon tomato paste
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon fresh ginger, minced
  • 3 teaspoons corn starch
  • 2 tablespoons vegetable oil
  • 20 ounce bag frozen stir-fry vegetables
  • 3 scallions, chopped

Instructions

  1. Cook pasta per package instructions and set aside.
  2. In a small bowl stir soy sauce, oyster sauce, rice vinegar, brown sugar, tomato paste, sesame oil, garlic and ginger until blended. Whisk in corn starch.
  3. Heat oil over medium-high heat in a large deep skillet or wok. Add frozen vegetables and cook thoroughly, about 6-7 minutes.
  4. Add in pasta and sauce and toss until combined. Reduce heat to low and cook for another 3-4 minutes until sauce is absorbed.
  5. Garnish with chopped scallions and serve.
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Skillet Chicken Parmesan

Skillet Chicken Parmesan — an easy and delicious meal ready in about 30 minutes. 

Skillet Chicken Parmesan | www.motherthyme.com

Chicken Parmesan is one of my favorite meals.  I can’t believe it has taken me this long to post my recipe.  I make this often, so it is about time I share one of my favorite meals with you.

My secret to making an easy and delicious Chicken Parmesan come together quickly, is I cook the chicken in a skillet from start to finish.  What makes it even quicker is I flatten the chicken with a mallet or use thinly sliced chicken cutlets. 

I’m not a fan of Chicken Parm, or similar chicken recipes that use a thick chicken breast.  I always like to flatten the chicken if possible.  It’s better for evenly cooked chicken.  If you use a thick chicken breast that you take directly from the package to the stove or baking dish, sometimes the breast is thicker on one end which results in the thinner part of the breast to cook quicker and dry out.  If you use a piece of chicken that is the same width from end to end, the chicken cooks perfectly, and quicker.  That is why sometimes I like to use chicken cutlets, but I usually get the best bang for my buck purchasing boneless, skinless chicken breast in bulk so I will take the few minutes to flatten the chicken with a mallet.  It’s a good stress reliever too.

Skillet Chicken Parmesan | www.motherthyme.com

To complete this yummy meal, cook some angel hair pasta, my favorite alongside Chicken Parm, while you whip up the chicken.  Get your little assembly line going to dredge, dip and coat the chicken, then pop it on the skillet for about 8 minutes per side.  Pour in your favorite marinara sauce and sprinkle it cheese.  Cover and cook until the cheese is melted.  Sprinkle with some fresh basil and serve.  It is so, so good! 

Skillet Chicken Parmesan | www.motherthyme.com

More skillet chicken favorites –
Coconut Chicken
Apricot Glazed Chicken
Sweet and Sour Chicken
Mandarin Orange Chicken

Skillet Chicken Parmesan

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 servings

Skillet Chicken Parmesan

Ingredients

  • 4 (6 ounce each) boneless, skinless chicken breasts or cutlets
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon milk
  • 1 cup unseasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 1/4 teaspoon minced garlic (1-2 cloves)
  • 1 jar (24 ounce) marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly chopped basil
  • Cooked angel hair pasta for serving
  • Fresh Parmesan cheese shavings for serving (optional)

Instructions

  1. Using a mallet flatten chicken breasts to about 1/4 inch thick. Season with salt, oregano and pepper and set aside.
  2. In a shallow bowl add flour.
  3. In another shallow bowl beat eggs and milk.
  4. In another shallow bowl mix bread crumbs and Parmesan cheese.
  5. In a large deep skillet heat oil and butter over medium-high heat.
  6. Dredge seasoned chicken in flour. Dip chicken in egg mixture, allowing excess to drip off then toss bread crumb mixture.
  7. Place chicken in skillet and repeat until each piece of chicken is coated.
  8. Cook chicken about 7-8 minutes per side until thoroughly cooked.
  9. Pour in sauce and sprinkle with cheese.
  10. Cover and reduce heat to medium low until cheese is melted, about 5 minutes.
  11. Sprinkle with freshly chopped basil and serve over angel hair pasta and fresh Parmesan shavings.
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Apricot Glazed Chicken

Simple and sweet Apricot Glazed Chicken – ready in under 30 minutes.

Apricot Glazed Chicken from www.motherthyme.com

If you are looking for an easy, family friendly chicken recipe that is ready in under 30 minutes, you definitely want to give this Apricot Glazed Chicken a try.  It is one of my favorite meals to make, with everyone always asking for more.  I love to serve it with risotto or white rice. 

The first time I tried Apricot Glazed Chicken I was instantly hooked.  Since then I developed this easy recipe which combines apricot preserves with a hint of balsamic vinegar.  A pinch of red pepper flakes gives it a little kick. 

Apricot Glazed Chicken from www.motherthyme.com

Not only is this Apricot Glaze delicious on chicken, but I love to make it with salmon too.  If you want to give that a try, make the sauce as my recipe indicates.  Place the salmon on a parchment lined baking sheet and brush with some of the sauce.  Bake in a 400 degree oven for about 10-12 minutes.  Place salmon on a serving platter and drizzle with remaining sauce.  It is so good!

This will quickly become a family favorite.  Once you try this, you’ll want to add it to your dinner menu again and again.  

Apricot Glazed Chicken from www.motherthyme.com  

Apricot Glazed Chicken

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Apricot Glazed Chicken

Ingredients

  • 4 (6 ounce each) boneless, skinless chicken breast, or chicken cutlets
  • 1/2 teaspoon salt
  • Pinch of black pepper
  • 3 tablespoons all-purpose flour
  • 1 cup apricot preserves
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried minced onion
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup low sodium chicken broth
  • 2 teaspoons cornstarch

Instructions

  1. Place chicken breasts on wax paper. Top with another sheet of wax paper, and using a mallet flatten chicken to about 1/4 inch thick.
  2. Season chicken with salt and pepper.
  3. Add flour to a shallow bowl and lightly dredge chicken.
  4. In a medium bowl mix apricot preserves, balsamic vinegar, dried minced onion and red pepper flakes and set aside.
  5. In a large skillet heat butter and oil until butter is melted over medium-high heat.
  6. Add chicken and cook about 5 minutes per side.
  7. Remove chicken and set aside.
  8. Add chicken broth to skillet to deglaze pan.
  9. Stir in apricot preserves mixture.
  10. Add chicken back to skillet and turn to coat. Cook for another 5 minutes.
  11. Remove chicken to a platter. Stir in cornstarch to thicken sauce. Pour sauce over chicken and serve.
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Baked Rigatoni with Italian Sausage and Peppers #PepperParty plus Giveaway!

Rigatoni tossed with your favorite marinara sauce, Italian sausage, sweet peppers, onions and cheese then baked until hot and bubbly for yummy dinner any night of the week.

 Baked Rigatoni with Italian Sausage and Peppers - www.motherthyme.com

Who doesn’t love a big bowl of pasta tossed in a yummy marinara sauce. 

I could eat that every night. 

Baked Rigatoni is an easy and classic dish.  It is combined with another classic dish, Italian Sausage and Peppers that is simmered with diced tomatoes, and onions. 

Combining the two into one Baked Rigatoni with Italian Sausage and Peppers casserole is so good!  It is perfect for family gatherings, potlucks, or even to make ahead.  Make it the night before and after work or school, pop it in the oven until hot and bubbly.  Depending on how many you are serving, you can easily divide this in half and freeze it for another night.  I am all for doing that.  I do that often so I’m not wasting food plus it’s great to have on hand.

This to me is a classic fall dish, perfect for Sunday supper or any fall gathering you may need a yummy dish like this to serve.

This past week I, along with 20 talented food bloggers and Divemex have been having a #PepperParty featuring Bell Peppers.  In case you missed it be sure to check out my easy Slow Cooker Chicken Fajitas and my Breakfast Casserolethat also include Divemex Bell Peppers.

“The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere.  But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first.”

You can learn more about Divemex Bell Peppers visiting there website or following them on Facebook.

GIVEAWAY!!

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What are some of your favorite food magazines?  Food Network?  Cooking Light?  Taste of Home?  Martha Stewart Food?  How would you like to WIN $200.00 worth of food magazine subscriptions?  WINNER’S CHOICE!!  Scroll down to enter for your chance to WIN!!

Good luck!

20 Delicious Bell Pepper Recipes

Roasted Bell Pepper Slow Cooker Soup by Cook the Story
Roasted Red Pepper Hummus Stuffed Peppers by What Jew Wanna Eat
Roasted Red Pepper Ravioli {with Bacon} by Chocolate & Carrots
Roasted Red Pepper Hummus by Frugal Antics of a Harried Homemaker
Texas Caviar by Juanita’s Cocina
Parmesan Soufflé with a Citrus Pepper Sauce by Culinary Adventures with Camilla
Baked Rigatoni with Italian Sausage and Peppers by Mother Thyme
Mini Meatloaf Sandwiches with Roasted Peppers, Caramelized Onions and Mozzarella by Cravings of a Lunatic
Shrimp & Garlic Rice Stuffed Peppers by White Lights on Wednesday
Canned Roasted Red Peppers by Jane’s Adventures in Dinner
Sauteed Bell Pepper Coconut Curry Soup with Coconut Crusted Tilapia by Food Snob 2.0
Steak Fajita Bell Pepper Boats from It’s Yummi!
Balsamic Chicken & Pepper Sandwiches by Mom’s Test Kitchen
Kielbasa with Peppers and Onions by {i love} my disorganized life
Bacon Chili with Peppers by poet in the pantry
Slow Cooker Ropa Vieja by Cooking In Stilettos
Red Pepper Sriracha Quiona Cakes by Quarter Life (Crisis) Cuisine
Peppers Stuffed with Everything Good by Healthy. Delicious.
Bell Pepper Slaw by The Redhead Baker
Crockpot Honey Garlic Chicken and Peppers by Take A Bite Out of Boca

Join us tonight from 8-9pm EST as we conclude the #PepperParty with a PinChatLive.  There will be prizes for Divemex Pepper Corers and a subscription to Food Network Magazine. Come to THIS Pinterest Board and answer a question in the comment section for a chance to win!  I hope to PinChat with you tonight!

 Baked Rigatoni with Italian Sausage and Peppers - www.motherthyme.com

What you need
Rigatoni
Italian Sausage (Pork or Turkey, Mild or Hot)
Bell Peppers
Sweet Onion
Garlic clove
Diced tomatoes
Marinara Sauce
Italian shredded cheese
Parmesan cheese

Step one:  Cook rigatoni.  Drain and set aside.


Step two: Heat olive oil in a large skillet.  Add sausage and cook until browned through.


Step three:  Add onions,peppers and garlic and cook until tender.


Step four:  Stir in diced tomatoes and heat through.


Step five:  Place sausage, peppers and onions in a large bowl and toss with rigatoni,marinara sauce and shredded cheese.


Step six:  Pour into a casserole dish and top with cheese. Bake until hot and bubbly.

Baked Rigatoni with Italian Sausage and Peppers

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8-10 servings

Baked Rigatoni with Italian Sausage and Peppers

Ingredients

  • 1 pound rigatoni
  • 1 tablespoon olive oil
  • 1 pound Italian sausage (pork or turkey, mild or hot), cut into bite size pieces
  • 2 bell peppers (red, orange or yellow), seeded and sliced
  • 1 medium sweet onion, sliced
  • 1 garlic clove, minced
  • 14.5 ounce can diced or fire roasted tomatoes, undrained
  • 24 ounce jar marinara sauce
  • 2 cups mozzarella or Italian-style shredded cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon parsley flakes for garnish, optional

Instructions

  1. Cook rigatoni according to package directions. Drain and set aside.
  2. Preheat oven to 350 degrees.
  3. In a large skillet heat olive oil over medium heat.
  4. Add Italian sausage and cook until browned through, about 10 minutes.
  5. Add in peppers, onions and garlic and cook until tender, about 10 minutes.
  6. Stir in diced tomatoes and cook until heated through.
  7. Pour Italian sausage mixture into a large bowl and toss with rigatoni, marinara sauce and 1 1/2 cups shredded cheese.
  8. Pour mixture into a 9x13 casserole dish. Top with remaining shredded cheese and Parmesan cheese.
  9. Bake for 25-30 minutes until cheese is melted and bubbly.
  10. Sprinkle with parsely and serve.
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Enter for your chance to WIN $200.00 worth of food magazines subscriptions using the entry form below!

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Cola Sloppy Joes plus Giveaway

Add a little twist to your sloppy joes, with these Cola Sloppy Joes.  Simple, easy and full of flavor the entire family will love! 

Cola Sloppy Joes - Mother Thyme

Everytime I think about sloppy joes it reminds me of when I was young.  Growing up my mom would often make them.  She would serve them with the meat mixture between the rolls and also with a spoonful on top of the buns.  This was the perfect dish to dive into with a fork and knife.

I haven’t made sloppy joes in quite some time and recently I have been thinking of them.  With kids back in school and the fall just around the corner, sloppy joes is a delicious family friendly meal to make on a busy fall weeknight.

I put a spin on my classic sloppy joe recipe to come up with these tasty Cola Sloppy Joes.  Even though these are called Cola Sloppy Joes, you wouldn’t even know there is cola added to the sauce.  The cola adds a touch of sweetness and depth of flavor without being overbearing.  You wouldn’t believe how good these are until you try them.

Cola Sloppy Joes - Mother Thyme

If you follow me on Instagram you probably saw pictures of my new toy, the SodaStream.  I am in love with this!  I have admired the SodaStream for quite some time.  A few months ago I attended an event in New York City and got the chance to see many amazing products, including the SodaStream first hand.  I was immediately impressed on how easy it is to use.  In a matter of seconds you have sparkling water ready to be enjoyed.  No need to waste money on plastic bottles of sparkiling water at the store.  The true test was when I tried some of the over 60 varieties of syrups.  Each one was fabulous!  The cola, tasted just like cola, the root beer just like root beer, it was incredible.  I was immediately hooked.  You will also love to know that all the regular flavors do not contain high-fructose corn syrup, and the diet flavors are sweetened with Splenda®, not aspartame.  With such variety you can have fun and become your own soda mixologist and create your own refreshing beverage.

The SodaStream Source is the newest in the product line.  With its sleek design, the SodaStream Source can sit comfortably on your countertop to create your favorite beverage whenever you want.  It’s simple design makes it easy to use with a single push and you can create the level of carbonation you desire with the carbonation indicator.  Within a matter of seconds, you can have sparkling, carbonated water in hand to create enjoy.

I love this product so much, I wanted to show you how fun and easy it is to use.  Check out my video on how to use the SodaStream Source.

Now that I know you all want one, I have a little surprise for you!  My friends at SodaStream would like to giveaway a SodaStream Source to one lucky Mother Thyme reader!  How awesome are they!

The giveaway includes
SodaStream Source Starter Kit includes Source Soda Maker, 1 reusable CO2 carbonator, 1 reusable carbonating bottle and 6 flavor samples
PLUS 1 of each of the following full size syrups: Diet Lemon Lime, Cranberry Raspberry, Root Beer, Diet Pink Grapefruit, Cola Free, 3 pack of Natural water essence, Naturals Ginger Ale, Naturals Black Currant and Pear, Cola, Country Time Half and Half, Crystal Light Fruit Punch, Kool Aid Fruit Punch andCountry Time Pink Lemonade.
Total value of $150.00!

Giveaway open to U.S. residents only.  To enter, please use the entry form below.  One winner will be chosen at random.  Good luck!

Thank you to SodaStream for spronsoring this generous giveaway! 

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Cola Sloppy Joes - Mother Thyme

What you need
Lean ground beef
Olive oil
Red pepper
White onion
Regular cola
Light brown sugar
No salt added tomato sauce
Worcestershire sauce
Tomato paste
White distilled vinegar
Dijon mustard
Garlic powder
Salt and pepper
Buns

Step one:  In a small saucepan bring cola and brown sugar to a boil until sugar is dissolved and liquid reduces to about 1 cup.  Set aside to cool slightly. 

Step two:  In a small bowl whisk cola, tomato sauce, worcestershire sauce, tomato paste, vinegar, mustard, garlic powder and salt and pepper until combined.  Set aside. 

Step three:  Heat olive oil in a large skillet over medium-high heat.  Add peppers and onions and cook until slightly tender, about 5 minutes. 

Step four:  Add in beef and cook thoroughly.  Drain grease. 

Step five:  Stir in sauce and continue to cook over medium-high heat, stirring occasionally until sauce thickens, about 12 minutes. 

DSC_0426

Jennifer’s notes:  This sauce is great over pasta, like orecchiette or elbow noodles or serve on garlic toast instead of rolls, yum! 

Cola Sloppy Joes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Cola Sloppy Joes

Ingredients

  • 1 1/2 cups regular cola
  • 2 teaspoons light brown sugar
  • 8 ounce can no salt added tomato sauce
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons white distilled vinegar
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Pinch of freshly cracked black pepper
  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 1 cup red bell pepper. finely chopped
  • 1/2 cup white onion, diced
  • 4 buns

Instructions

  1. In a small saucepan bring cola and brown sugar to a boil over medium-high heat and boil, stirring occasionally until sugar is dissolved and liquid reduces to about 1 cup, about 10 minutes. Set aside to cool slightly.
  2. In a small bowl add cooled soda, tomato sauce, worcestershire sauce, tomato paste, vinegar, mustard, garlic powder, salt and pepper and whisk until blended. Set aside.
  3. In a large skillet heat olive oil over medium-high heat. Add peppers and onions and cook until slightly tender, about 5 minutes. Add in beef and cook thoroughly. Drain any excess grease.
  4. Stir in sauce and continue to cook over medium-high heat, stirring occasionally until sauce thickens, about 12 minutes.
  5. Remove from heat and serve on rolls.

Try serving the sauce over pasta like elbow noodles or orrechiette. These are also great served on garlic toast instead of rolls.

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Disclosure: I received a SodaStream Source for review.  I was not compensated for this post or video.  All opinions are as always, my own.

Buffalo Chicken Meatloaf

All the yummy flavors of Buffalo chicken mixed into one delicious meatloaf.

Buffalo Chicken Meatloaf - Mother Thyme

Buffalo chicken lovers, do I have a recipe for you!

Not only am I from Buffalo, but I love Buffalo chicken.  Honestly I don’t know anyone that doesn’t love it.  It’s perfect for a football party or just when the craving hits, which for me happens frequently.

I have been on a meatloaf kick lately.  Probably because it is something the twins actually eat.  Shocking!  Recently when I was making my Turkey Meatloaf  I came up with the idea for Buffalo Chicken Meatloaf.  This is one tasty meatloaf.  There is so much flavor in each bite.  Ground chicken mixed with hot sauce, crumbled gorgonzola cheese and a blend of dried spices makes this an easy dish to make any day of the week.  Trust me, once you try this you’ll want it on your dinner menu again and again.

Use a cupcake tin for mini meatloaf cups that make the perfect portions.  Great to serve for a football party or anytime.  Best part, they are done in half the time! 

Buffalo Chicken Meatloaf - Mother Thyme

What you need
Ground chicken
Dried bread crumbs
Diced onion
Diced celery
Crumbled gorgonzola cheese
Milk
Hot sauce
Large egg
Dried parsley
Dried dill
Garlic powder
Salt and pepper

Step one:  Combine ground chicken, bread crumbs, onion, celery and gorgonzola in a large bowl.

Buffalo Chicken Meatloaf - Mother Thyme

Step two:  In a small bowl whisk milk, hot sauce, egg and spices. 

Buffalo Chicken Meatloaf - Mother Thyme

Step three:  Add liquid to ground chicken mixture and mix until combined.  

Buffalo Chicken Meatloaf - Mother Thyme

Step four:  Place mixture in greased loaf pan.  Brush with addtional hot sauce and bake for one hour or until internal temperature reaches 165 degrees. 

Buffalo Chicken Meatloaf - Mother Thyme

Buffalo Chicken Meatloaf

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: PT1 H10M

Yield: 8 servings

Buffalo Chicken Meatloaf

Ingredients

  • 1 1/2 pounds ground chicken
  • 1 cup plain dried bread crumbs
  • 1/3 cup celery, diced (about 1 rib)
  • 1/3 cup crumbled gorgonzola cheese
  • 1/4 cup white onion, diced
  • 1/2 cup milk
  • 1/2 cup hot sauce
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried dill weed
  • Pinch of black pepper
  • Topping
  • 3 tablespoons hot sauce
  • 1-2 tablespoons crumbled gorgonzola cheese

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Spray a loaf pan with cooking spray and set aside.
  2. In a large bowl mix ground chicken, bread crumbs, celery gorgonzola and onion.
  3. In a small bowl whisk milk, hot sauce, egg, salt, garlic powder, parsley, dill and pepper.
  4. Pour wet ingredients into chicken mixture and mix until combined.
  5. Place mixture in prepared loaf pan and firmly press.
  6. Brush with remaining hot sauce and bake in preheat oven for 1 hour or until internal temperature reaches 165 degree Fahrenheit.
  7. Sprinkle with additional gorgonzola cheese and continue to cook until cheese is melted, about 5 minutes.
  8. Remove from oven and let sit for 10 minutes before serving.

For mini meatloaf cups, divide mixture in greased cupcake tin. Bake for 30-35 minutes or until internal temperature reaches 165 degrees Fahrenheit.

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More Buffalo chicken favorites
Buffalo Chicken Wing Soup
Buffalo Cauliflower Dip
Buffalo Chicken Burgers
Buffalo Chicken Casserole
Buffalo Chicken Ranch Pizza
Buffalo Chicken Quesadilla

Black Bean and Rice Enchiladas with Homemade Enchilada Sauce

Black Bean and Rice Enchiladas and Homemade Enchilada Sauce
Do you know how easy it is to make enchilada sauce?  

It’s super easy.  It’s like you probably have all the ingredients on hand kind of easy.  Best part?  You can make it in a snap.    

If you make enchilada sauce you kind of need enchiladas to go with it, right?

This is an easy black bean and rice recipe that keeps in theme with most ingredients already on hand.  

These tasty and filling enchiladas make for a quick weeknight meal and will quickly become a family favorite!
Black Bean and Rice Enchiladas and Homemade Enchilada Sauce

Black Bean and Rice Enchiladas with Homemade Enchilada Sauce

Serves 6

Black Bean and Rice Enchiladas with Homemade Enchilada Sauce

Ingredients

    For Enchilada Sauce:
  • 8 oz. can tomato sauce
  • 1 cup water
  • 3 tablespoons chili powder
  • 1 tablespoon tomato paste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 3 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • For Enchiladas:
  • 2 cups cooked brown rice
  • 15.5 oz. can black beans rinsed and drained
  • 1 cup corn
  • 1/2 cup chunky salsa
  • 2 cups Mexican cheese
  • 1 1/2 cups enchilada sauce (recipe above)
  • 10 6" flour tortillas

Instructions

    For Enchilada Sauce:
  1. In a small bowl stir together tomato sauce, water, chili powder, tomato paste, garlic powder, salt and cumin until blended and set aside.
  2. Heat vegetable oil over medium heat in a small saucepan. Stir in flour until flour dissolved. Gradually whisk in tomato mixture. Reduce heat to low and stir until sauce thickens, about 4-5 minutes. Remove from heat and set aside.
  3. For Enchiladas:
  4. Preheat oven to 350 degrees. Lightly spray non stick cooking spray on a 9"x13" casserole dish and set aside.
  5. In a large bowl combine rice, black beans, corn, salsa, 1/2 cup of enchilada sauce and 1 1/2 cups of cheese. Stir until combined.
  6. Divide mixture between each tortilla. Wrap each tortilla and place seam side down in casserole dish. Pour remaining enchilada sauce on top.
  7. Bake for 25 minutes. Sprinkle with remaining cheese and bake for an additional 5 minutes until cheese is melted and bubbly.

Makes 1 1/2 cups enchilada sauce

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Black Bean and Rice Enchiladas and Homemade Enchilada Sauce

Vegetable Pad Thai


Have I mentioned how much I love Thai food before?

I think when I shared my Chicken Satay with Peanut Dipping Sauce I declared my love for Thai food.  Unfortunately I don’t get to enjoy it as often as I would like.  Mr. Mother Thyme is not a big fan of Thai food (he is totally missing out) and our local Thai restaurant has closed, so getting my fix of Thai food when the craving strikes means whipping it up myself.

One reason many of us opt for ordering take out opposed to making it ourselves is pure convenience.  You can call an order in while on the way home from work or after picking the kids up from baseball practice.  When you get home open the containers, gather around the dinner table and dig in.  

I like no fuss meals; especially this time of year.  And if I can create it easily at home, know exactly the ingredients I am putting in the food and it tastes just like I ordered it then that is my kind of meal.  And let’s face it, cooking at home definitely helps the pocket book as well.  

So create take out night at home but make it yourself.  Make up fun little menus like you are ordering out.  Its fun, easy and you would be surprised how quickly a meal can come together and taking just about the same amount of time as calling in an order and running to pick it up.   

What is your favorite take out dish?






Vegetable Pad Thai

Serves 4

Ingredients:
3 tablespoons soy sauce
2 tablespoons light brown sugar
2 tablespoon fresh lime juice
1 tablespoon Sriracha hot chili sauce
1 tablespoon rice vinegar
2 teaspoons vegetable oil
1 garlic clove, minced
2 large eggs, beaten
8oz wide rice noodles(Banh Pho), cooked per package instructions
1/2 cup scallions, sliced
8oz  fresh bean sprouts
1/3 cup roasted peanuts, roughly chopped
1/4 cup fresh cilantro, chopped
Lime wedges for serving 


Directions:

In a small bowl stir soy sauce, brown sugar, lime juice, Sriracha hot chili sauce and rice vinegar until blended and set aside.

Heat vegetable oil  in a large skillet over medium heat.  Add minced garlic until fragrant, about 30 seconds and pour in eggs.  Cook and scramble eggs until set.  Reduce heat to low and add in noodles, pour prepared sauce over noodles and toss with noodles and eggs until coated.  Add in scallions and toss again.  Remove from heat.  

Serve warm, topped with bean sprouts, chopped peanuts, chopped cilantro and a lime wedge.  


Ravioli with Prosecco Cream Sauce


It’s here!  The Prosecco Cream Sauce I raved about having when I featured my recipe for Arugula Pizza.  I know you have been eagerly waiting in anticipation for this recipe, right?  I sure have.  This sauce is inspired by my favorite dish Lobster Ravioli with Prosecco Cream Sauce that I have almost every time we go to our favorite Italian restaurant Mangia.   

This sauce is so incredibly simple to make but the flavor is phenomenal.   This sauce is so good I want to drink it;  but instead I’ll just enjoy the rest of the Prosecco that is left in the bottle while preparing this meal.  This sauce pairs nicely with a pasta like ravioli or if you can find a lobster or seafood ravioli even better.  I wouldn’t suggest it with a meat or italian sausage ravioli; keep it with cheese, spinach or seafood and you’ll be wanting seconds. 

And how perfect would this meal be if you are entertaining a small gathering, like maybe one or two other couples?  Not only is is so simple but it smells amazing when its cooking and your guests will think you took a lot of time to prep this.   All you have to do is make the sauce; toss in some ravioli and serve with a beautiful salad and fresh bread.  Voila!  Dinner is served.  

If you like Prosecco as much as I do;  check out my Meyer Lemon Prosecco with Limoncello or my Drinks Pinterest board where I have many Prosecco cocktails I am eager to try.

Don’t forget to check out the Wilton giveaway.  You can enter HERE until May 2, 2012.  


Ravioli with Prosecco Cream Sauce

Ingredients
1 pound frozen or store bought ravioli  (cheese, spinach or seafood) cooked per package instructions 
1 tablespoon olive oil
1 garlic clove, minced
1 cup (half pint) heavy cream 
1/2 cup Prosecco*
1 teaspoon tomato paste
Salt and pepper
Freshly grated Parmesan for garnish
Chopped parsley for garnish (optional)


Directions
Heat olive oil over medium heat in a medium saucepan.  Add garlic and cook until fragrant; about 1 minute.  Stir in heavy cream; Prosecco and tomato paste.  Bring to a low boil, stir and reduce heat to a simmer for about 10-15 minutes.  Season with salt and pepper to taste.  

Serve sauce over ravioli and top with fresh grated cheese, fresh parsley and cracked pepper.  

*Depending on taste you may want to start with only adding in 1/4 to a 1/3 cup of Processo and increasing a tablespoon at a time until desired.




Spaghetti with Brussels Sprouts and Lemon Butter

Spaghetti with Brussels Sprouts and Lemon Butter | www.motherthyme.com

I have a love hate relationship with Brussels sprouts.  How about you?

Lemon Butter meet Brussels sprouts.  Oh yes!  

Mr. Mother Thyme who is not Mr. Vegetable surprisingly loves Brussels sprouts.  I on the other hand who loves vegetables would not pick them as my first vegetable of choice;  until recently, very recently lets say until I made this dish recent.  The Brussels sprouts tossed in this lemon butter sauce is pure perfection.  I have also come to the conclusion that I enjoy Brussels sprouts steamed.  They are rather tender once steamed and almost melt in your mouth.  

Spaghetti with Brussels Sprouts and Lemon Butter | www.motherthyme.com

Toss these tender little Brussels sprouts along with pasta and freshly grated cheese and you have a course that is refreshing and very easy to prepare.  

This dish can also be prepared with any type of pasta or even cooked alone just as a side dish without the pasta. 

Do I even dare say I could eat an entire bowl of these alone without my beloved pasta?  Absolutely!  

Spaghetti with Brussels Sprouts and Lemon Butter | www.motherthyme.com

Spaghetti with Brussels Sprouts and Lemon Butter

Spaghetti with Brussels Sprouts and Lemon Butter

Ingredients

  • 13.25oz box whole grain or whole wheat spaghetti (or any preferred pasta) cooked al dente
  • 1 pound Brussels sprouts cleaned, stems removed and cut lengthwise
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon lemon zest
  • 1 lemon, juiced (about 2 tablespoons)
  • 1/8 teaspoon herbs de provence
  • 1/2 cup pasta water reserved
  • Salt and pepper
  • Freshly grated Parmesan cheese

Instructions

  1. Steam Brussels sprouts seasoned with a pinch of salt covered for 8-10 minutes until tender, set aside.
  2. In a large skillet heat butter and olive oil over medium heat until butter has melted.
  3. Add garlic and cook until fragrant, about 1 minute. Add in lemon juice, zest and herbs de provence and cook for another 1-2 minutes.
  4. Add in Brussels sprouts and toss to coat.
  5. Add in cooked spaghetti and toss with Brussels sprouts.
  6. Add in reserved pasta water and toss.
  7. Season with salt and pepper.
  8. Serve with freshly grated Parmesan cheese and top.
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Spaghetti with Brussels Sprouts and Lemon Butter | www.motherthyme.com