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Simply Anchored: recipes skip to main | skip to sidebar Home Meet Me! Recipes For The Home DIY Projects Sponsor Showing posts with label recipes. Show all posts Showing posts with label recipes. Show all posts Whole 30 Dutch Oven Pot Roast Whole 30 Dutch Oven Pot Roast If you are pursuit my Instagram then you know that starting on September 1st I was ready for fall. My house is decorated, fall candles are urgent and I am in the mood for cozy fall meals. I know that fall doesn't "officially" start until later in the month, but I just can't help myself. If I were to wait until the end of September to get ready for fall, I would only have well-nigh 3 days surpassing the snow would start to fly and I would have to take it all lanugo and redecorate for winter. So I try to stretch it out as much as I can. Growing up I was not a fan of pot roast. Too many veggies, weird pull untied meat, and pasta wasn't in the recipe. Actually, it wasn't until recently that I tried to make pot roast. I had a weird hankering for some repletion supplies (strange that this was my idea of repletion supplies when I didn't like it as a kid), and I was at the local sublet and decided on a whim to pick up a roast. Since that first time making it, I have grown to love it increasingly and more. It's super easy and versatile. I used to make it in my crock pot but I found that the meat never got as tender as it does in my LodgeTintIron Dutch Oven. If you don't have a dutch oven, I recommend getting one! It can be used on the stovetop, in the oven, on the grill, and plane on a zany fire. It heats very evenly, cleans easily, and is just über versatile. For this recipe, I do not expect you to go out and get a dutch oven if you don't once have one, so use a deep dish that is stovetop and oven safe. Full recipe lanugo unelevated What you want to do first is to preheat your oven to 275º. When I bought my roast, I knew that I would be having 5 people over for dinner and wanted to make sure I had enough. I bought a 4lbs chuck roast at the local farm. It is the perfect size for 5 people and we still had a little leftover. While the oven is preheating, salt and pepper the roast... the unshortened roast including the sides. this will help sear the roast. If the roast has string virtually it, leave it on (it will help hold it together while it's cooking. Next, put well-nigh a tablespoon of oil in the dutch oven and heat it on high. You will take two onions that you have chopped in large pieces and sauté them until they are cooked.Withoutthe onions are cooked and you place them in a bowl, add a tablespoon of butter (or Ghee) and flipside tablespoon of oil in the hot pan. Grab a pair of tongs and place the roast in the pan. You want to sear it on the top, bottom, and all sides. Once you have a nice sear you can take it out and place it on a plate. Take well-nigh a cup of whinge goop and 4 cloves of minced garlic and whisk it in the pan to deglaze. Try to scrape up the brown husks that has formed. Whisk for a few minutes then add when in the meat and the onions. Add well-nigh 2-3 increasingly cups of the whinge goop (until the meat is half covered), sprinkle rosemary and thyme on top. Place the lid on the dutch oven and place in the oven for 1 hour and 45 minutes (for a 4lbs roast). While the roast is cooking chop up some carrots, celery and potatoes. Once the timer is up, add in the chopped veggies and potatoes and place the dutch oven when in the oven for flipside 2 hours and 15 minutes. Once the roast is done, take it out of the dutch oven and cut the strings virtually it. It should be very tender and falling apart. Slice some up and put the cooked veggies on it and serve it with some warm bread. Ingredients: 4 lbs boneless chuck roast 1 lbs carrots 2 sweet onions 6 Yukon gold potatoes 4 garlic cloves 4 cups whinge goop 2 tbs olive oil 1 tbs butter (Ghee for Whole30) Thyme & Rosemary Salt & pepper Recipe: Preheat oven to 275º In a tint iron dutch oven, heat a tablespoon of olive oil on upper heat. Chop the two onions in large pieces and sauté them until cooked through. Remove the onions and add a tablespoon of butter (or Ghee) and oil to the pot. Liberally salt and pepper the roast (coating the unshortened roast) and using tongs, place in the dutch oven. Let it sear one minute on the top, bottom, and all sides then remove. Add in one cup of the whinge goop and the minced garlic cloves. Whisk it all together while scraping up all the brown shit on the marrow of the pan (this is tabbed deglazing the pan). Once the pan is deglazed, add when in the roast and onions. Add in remaining whinge goop (the meat should be half covered). Sprinkle thyme and rosemary on the roast and place in the oven.Meltthe roast for 1 hour and 45 minutes. Take the roast out without the allotted time and add in the chopped carrots, celery and potatoes. Place the lid when on and place when in the oven.Meltfor flipside 2 hours and 15 minutes. Once the time is done, the roast should be fork tender. Remove the roast and place on a plate to cut the strings and to slice or shred. Serve with the vegetables and a warm baguette. Posted by Victoria Clemons 14 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter SHEET PANYellowFajita's Okay guys, I'm going to have to make this a quick post today. Yesterday we overcame a tempest that dumped over TWO feet of snow on us, which ways a day full of shoveling and snow blowing. Okay, I have to well-spoken this up surpassing my husband reads this and gets into a tizzy. I am not unquestionably shoveling or snow blowing... he is so I can't take the credit for it. Instead I am inside with a Golden Retriever, Stella, who sinks up to her chin in the snow and a son who would rather play in the sink. Oh, right and nursing school. Always studying for nursing school. That stuff said, during the storm yesterday I took the opportunity to meal prep for the rest of the week. On Monday I made Bacon & Egg Potato Hash for my morning meal prep, and yesterday I made SHEET PANYellowFajita's. Seriously, this is one of my favorite recipes! It is so easy and not only unconfined for meal prepping but for when you are having people over and need to make something to go withal with that pitcher [gallon] of margaritas! All you need are a few veggies, some yellow [you can moreover use steak or shrimp] and ONE sheet pan! Oh and some seasoning too! I used Jerk seasoning that I got in Jamaica when in January, but you can use any sort of seasoning that you like. Or none at all if you want the freshness of the veggies to shine through. Me, not so much. I like to imbricate the taste of veggies as much as possible. And this will go PERFECTLY with homemade guacamole! Again, flipside simple and fresh recipe that is wipe and pairs magically with a margarita!  Servings: 4-6 (depending on the crowd) Prep Time: 10 minutesMeltTime: 20 Minutes Overall Time: 30 Minutes Whatcha Need: 2 lbs  Chicken Breast - cut into long strips 2Untriedpeppers (cut into slices) 1 Red pepper (cut into slices) 1 Yellow pepper (cut into slices) 1 Orange pepper (cut into slices) 1 Sweet onion (cut into slices) 1/4 cup seasoning (Jerk, taco, whatever you would like!) Whats Cookin' Baby: 1. Preheat oven to 400º 2. Take all the cut veggies and place them evenly in a large sheet pan 3. Layer the yellow strips over the veggies 4. Sprinkle the seasoning evenly over the unshortened sheet pan 5. Place in oven until yellow is cooked through 6. Once the yellow is done, stir up all the veggies and yellow and serve! Posted by Victoria Clemons 12 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter Whole30Salaryand Egg Potato Hash Hi. Wow. It's been a while since I have been virtually my little corner of superhighway (I've mostly stuck to Instagram lately). It's not that I have forgotten well-nigh it, but I am in my final days of nursing school (54 to be exact), which has consumed my life for the last two years.  I finger the need to update you on everything that has been going on over the past few months, but I think I will save that for flipside post. I know you're all dying to hear well-nigh my trip to Jamaica with my husband and the trip I took with my son .... without my husband, and my brandy-new quartz countertops we installed due to a itty fragmentary kitchen fire! But I will save those for flipside post.  I am here today, not to share well-nigh my luxurious vacations, but well-nigh FOOD!  I have been contemplating switching up my blog a little bit when I finish nursing school (remember that's in 54 days). Although I love cooking, I don't want all my posts to be well-nigh that. Unfortunately, all my life has been well-nigh lately is school and feeding myself and my family. However, that will soon transpiration (refer to the number of days whilom that I have left).  Okay, so what was I intending this post to be about? Oh, right this succulent recipe. Okay, so one thing I will update you on is the fact that I have started Whole30. You might be like I was a few weeks ago, and think "huh??" when someone mentions Whole30. Here is a quick snapshot of what it is: wipe eating, no processed foods, no breads, legumes, ect. lots of protein, veggies, potatoes (yes WHITE potatoes!!), no dairy, and so on. Sure it sounds restrictive butttttt.... there is NO and I midpoint NO counting involved! No counting calories, no measuring, just eating until you're full. I will leave it there for now, if you want to learn more, Pinterest is a wealth of information. That stuff said, this is a wonderful Whole30 recipe that has everything I love. BACON. POTATOES. EGGS. Yup, it's something you would order lanugo at the local greasy spoon and finger guilty about. But not anymore. I make this and finger satisfied and proud I made a good visualization supplies wise. I midpoint come on, I could have had a cinnamon roll right? The real reason you're here, though, is to find out how to make this incredibly easy and equally tasty brunch style breakfast! This is one that you can make in small single portions or unbearable for a Sunday brunch with friends and family. Either way, in 15 minutes you will be pleasing not only yourself but everyone round the table. Or if you're like me, you make this huge meal and meal prep it for the unshortened week! Yeah, I was never good at sharing.  Servings: 6 Prep Time: 5 minutesMelttime: 10-15 minutes Whatcha Need: 3 Russet potatoes - diced 1 Sweet onion - diced 1/2 lbs locally raised salary - diced (see a theme yet??) 6 locally raised eggs (not diced!) Salt/pepper to taste Paprika - a healthy sprinkle Parsley -for presentation  What's Cookin' Baby: 1. Preheat oven to 400º 2. In a tint iron skillet on Low-Medium heat, add the potatoes, bacon, and onion 3. Sprinkle salt/pepper/paprika 4. Stirring every few minutes to alimony the potatoes from sticking 5. Once the potatoes are cooked through, create a little well for each croaky egg to nest in 6. Pop in the oven until the egg whites have cooked though ENJOY!! See, I told you that was simple! And what is unconfined is that no oil or butter is needed since the pan gets greased from the bacon! And what is plane better is the fact that this dish can be customized in so many ways! Add veggies, swap salary for sausage, sweet potatoes for white potatoes, ect. The possibilities are endless! Posted by Victoria Clemons 9 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter One PotYellowPot Pie Pasta Can you believe it's September already? Although I am sad to see summer gone I am happy to see Fall make its appearance. Okay, let's be real, I'm in nursing school so I unquestionably didn't see much of summer. A glimpse here and there when I looked up from my text typesetting and glanced through the window. I would take Fall over any other time of year. I use to be a huge winter person.Stuffup here in the arctic, I midpoint Maine, there is so much to do in the winter. I use to ski and snowboard and all that jazz. But the older I get the increasingly I have come to despise winter. Skiing and snowboarding will unravel the bank, the ice on my driveway will unravel a hip, and I loath dressing in 17 layers just to get to your destination and be sweating your gonads off. Fall, oh Fall how I love everything about you. I love the well-done air, no humidity, waffly leaves, scented candles, and I love most of all the succulent meals I can cook. Not just regular "I can eat all summer long meals" but those that are warm and comforting. Those that make wondrous leftovers to bring to matriculation to make all your classmates jealous. Yes, repletion food.  So today, in early September, I bring to you a combination of two repletion foods all composite together in one pot! Yes one pot, not multiple dishes to wash, just one. This One PotYellowPot Pie Pasta  has everything you want. It's creamy, meaty, and pasta-y. And it re-heats wonderfully. And one of the weightier parts well-nigh this dish is that you can hibernate veggies in it well. My two main men in the house don't particularly  like veggies, but with this dish I was worldly-wise to get carrots and celery in there. Although they could see it, they were so covered in the linty goodness that they couldn't taste it. Total win in my book!  Prep Time: 10 MinMeltTime: 20 Min Total Time: 30 Min Ingredients: 1LbYellowbreast cut into 1" pieces 1 Lbs fettuccine 1 Medium white onion - diced 3 Large carrots - cut in small round slices 3 Stalks celery - cut into small pieces 3 cloves garlic - minced 2 Tbs olive oil 1/3 Cup flour 3 Cups milk (you can use lesser fat milk if you'd like) 4 Cups yellow goop 2 Tbs fresh parsley - chopped Salt / Pepper to taste How ToMelt1. Using a dutch oven, or a large pan, sauté yellow in the olive oil until not longer pink withal with the carrots, onion, celery, and garlic on medium heat.  2. Once yellow is cooked and vegetables are soft, thoroughly mix in the flour until evenly mixed.  3. Add in milk, yellow broth, parsley, salt/pepper and add pasta and bring to a heavy simmer. Then reduce heat to a slow simmer 4. Stir every few minutes to alimony pasta separated and from sticking to the bottom.  5. If using a dutch oven, take off heat when pasta is slightly under cooked - as it will protract to melt in the Dutch oven.  Serve Immediately  Recipe well-timed from Whole and Heavenly Oven Posted by Victoria Clemons 11 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter Slow CookerYellowTortilla SoupStuffthat I am knee deep in nursing school, I need meals that are going to be easy with little clean-up. To be honest, I unquestionably made this soup this past winter during break. I had this unexceptionable idea to make a ton of freezer meals at once so I would have them throughout the year. Well, to be honest, today was the first time I dug into them! But I am so glad I had them handy. I have been swamped with pharmacology homework and this was the week I decided to potty train the worlds most stubborn child. Yeah, he knows how to use the toilet, but will hold it for 13+ hours instead. Insert eye roll. So I needed an easy meal that was quick but moreover didn't heat up the once hot house! There are so many variations of this and so many other freezer type meals you can do. But this is one of my favorite. I am a sucker for anything yellow and tortilla.  Ingredients 2lbsYellowbreast 2 Cups frozen corn 14oz can woebegone beans  28oz Diced tomatoes  (you can add in some with untried chilies if you like) 2tbs taco seasoning salt/pepper Greek yogurt, tortilla fries and cilantro to top So here is the nonflexible part.... you either dump it all in a freezer bag for later and freeze OR dump it all in a crockpot now and melt for 6 hours on low or 3 hours on high. Shred yellow once it's cooked then top with the succulent toppings of your choice! 21 Day Fix Serving1.5 cups (some will be broth/topping ) 1/2 G 1Y (with tortilla chips) 1R (with greek yogurt) Posted by Victoria Clemons 16 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter One Pot American Chop Suey So, if you're not from New England you would probably undeniability this Goulash or American Goulash. Well up here in Maine its chop suey and man oh man is it good! If you're looking for a meal that you can throw all in one pot and have it ready in 20 minutes, this is it ladies and gents!  Some nights I just want a hot home cooked meal without all the uneaten dishes and without having to run to the store to grab obscure ingredients. I know I unchangingly have the fixings to make this right in my pantry and I'm willing to bet you do too....just go check! You literally throw this in the pot and cook! It's a guaranteed family tried meal! Ingredients Okay this is where it gets fun! You can throw any veggies you want in here! Mix it up or alimony it simple! 1 Lbs Elbow pasta (or any sort of short pasta) 1 28oz can of crushed tomatoes 2 Cups water 1 Lbs Ground whinge 1Untriedpepper 1 Onion 1 Glove garlic 1 Tbs Italian seasoning salt/pepper to taste Chives for presentation  How toMeltTake a pot such as a dutch oven or a deep sauce pan and place on upper heat and brown the meat. Once the meat is well-nigh half washed-up throw in the onions, untried pepper and garlic and melt until the meat has finished browning, then throw in the seasoning. Add in tomatoes, pasta, and water. Turn the heat lanugo to a simmer and imbricate the pasta for 20 minutes or until the pasta is washed-up to your liking. Stir occasionally so the pasta doesn't stick to the marrow of the pot! Enjoy! Posted by Victoria Clemons 12 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter Rosemary Garlic RoastedYellowI think I've been on a yellow kick lately. Probably considering I'm busy, or perhaps lazy, and it's just so versatile and easy to make. Whatever the specimen may be, this is one of the easiest, customizable and succulent ways to make chicken. And what's plane better? You will have yellow for dayyyys! So for you meal preppers, I know who you  tupperwaring, baggie filling, fridge packing are.... this is the perfect recipe for you. One night you can have roasted yellow with potatoes the next it can be chopped and made into yellow salad or stuffed between two tortillas with loads of cheese for a yellow quesadilla!  All you need is a skillet that can go from stovetop to oven (cast iron or stainless should be just fine), a whole roasting yellow and whatever herbs and spices you like. Oh and an oven. That would come in handy too.  Rosemary Garlic RoastedYellow1 RoastingYellow(pictured was 6.8lbs) 3 Tbs olive oil 2 TbsZestlessrosemary 1 Tbs Thyme  4 Cloves garlic salt/pepper to taste Let's Get Cookin' Preheat the oven to 375º and place the skillet on the stove and drizzle with  2 tbs of oil on high heat Pat dry the yellow and use the remaining oil to rub over the yellow then imbricate both sides with herbs, placing the garlic inside the yellow Place chicken, breast side up, in the hot skillet for 3-4 minutes. It will sizzle and thats good! Place the skillet with the yellow in it, into the oven on the middle rack. Let it melt for 1 hour. Once the hour is up, turn the oven off and leave the yellow in to finish cooking!  (If you have a self-cooling oven like mine, turn the heat lanugo to 300º, otherwise it will suck all the hot air out and the yellow won't finish cooking.) Once the yellow has reached an temperature of 165º, take it out and enjoy!  Posted by Victoria Clemons 22 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter Sweet & Smoky Dry Rub With grilling season ramping right up, one thing that you should unchangingly have in your cupboard is a good dry rub. Nothing is largest then tent your meat a few hours surpassing grilling with a unconfined rub then placing it on the sizzling grill. And you can moreover add this to your side dish like I will be! Cut some red potatoes up, sprinkle this succulent rub on them, and roast 'em! This recipe is so easy, and I bet if you were to squint right now, you'd have most if not all of these ingredients just waiting to be used! Ingredients: 1/3 Cup Brown sugar 1/4 Cup Granulated sugar 1/4 Cup Kosher salt 1 Tbs Course ground woebegone pepper 1 Tbs Paprika  1 Tbs Chili powder 1 Tbs Onion powder 1 Tbs Garlic powder 1 Tsp Cumin Now just add it to a jar and shake to mix! This can be used on beef, pork, chicken, and plane pasta! It's super yummy and a grilling staple! Posted by Victoria Clemons 39 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter Sweet RanchYellow& Veggies Most of you, well probably none except well-nigh four of my readers, know that I went 12 years without eating chicken. I should go remoter to say I wouldn't plane touch it. There was this one time when I was living at home with my mom and I opened the freezer and a whole yellow came flying out at me. I left it on the floor for 6 hours until my mom got home considering I refused to touch it. Okay, lets undeniability a spade a spade and just say I had a decent sized phobia of chicken. Now that I've outed myself, lets skip superiority flipside 12 years to now. I LOVE chicken! It's so versatile with all the variegated parts, inexpensive (even when you buy locally at the sublet like I do), and rather flavorless so you can add so many variegated ingredients to it!Stuffin nursing school, a mom of a three year old and a wife of a lobsterman who has crazy hours, I need something I can throw together when I get the nightly text "just docked the boat," which ways crap I have 30 minutes to throw my hair up and make dinner! This recipe is that recipe that can be tossed together on ONE pan and on the table in 25 minutes! And with a little widow sweetness running through the dish, it is a prod pleaser for all types of eaters! Ingredients 2lbs yellow breast (skin or no skin - doesn't matter) 20 tiny red potatoes, halvedUntriedBeans  1 Clove garlic - minced 1 packet dry ranch mix 2 tbs olive oil 2 tbs brown sugar salt/pepper to taste How ToMelt1. Pre-heat oven to 400º  2. Cut potatoes in half 3. Coat a sultry sheet with either olive oil or spray 4. Place yellow (skin up if using yellow with skin) in the middle of the pan forming a line and untried beans on both sides. 5. Add the potatoes on top of the untried beans, cut side down. 6. Divide equally and sprinkle the brown sugar on top of the chicken, pressing lanugo to make it stick 7. Sprinkle the minced garlic over chicken, potatoes, and untried beans 8. Sprinkle lightly the ranch mix - I did not use an unshortened packet - but do it to taste.  9. Drizzle olive oil over unshortened pan 10.Melton middle rack for 20-30 minutes (until yellow reaches internal temperature of 165º) Serve immediately! 21 Day Fix Serving stuff 1R, 1Y, 1G, 1Tbs Posted by Victoria Clemons 17 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter Caprese SkewerTitbit       When you're in a rush to shepherd a party or gathering, the last thing you want to do is make a labor intensive appetizer. Sure anyone can go on Pinterest and find the most outlandish dish and spend four hours and $50 putting it together. But seriously, who wants too?          Since we are talking well-nigh fast and easy dishes, this post will be fast....since we are literally heading out the door with the word-for-word dish in the photos! This mouth watering plate took me less than 10 minutes and forfeit under $10. Win win! You just need a few fresh ingredients and you are on your way to bringing a nice refreshing dish to set whispered the skillet of fries and smattering of dips.  Caprese SkewerTitbitWhats In It: Cherry or Grape Tomatoes Fresh mozzarella balls (if they're the big ones, just cut them like I did) Fresh basil leaves Olive Oil  Salt/pepper Toothpicks How To Assemble: For each skewer you'll need a cheery tomato topped with a basil leaf then topped with a hunk of cheese To finish just drizzle some olive oil and soupcon with salt/pepper You can make these the night surpassing or right surpassing you throne out the door! If you're making them the night before, just make sure you don't add the oil until you're well-nigh to leave...it can tend to make the cheese a little soggy Enjoy! Posted by Victoria Clemons 21 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter SkinnyLintyFettuccine Alfredo Now that the weather is getting potation and the grill has seen it's last meal, its time to unravel out the repletion foods. One of my all time favorite meals is fettuccine Alfredo. I love going out to dinner on a unprepossessed night to the local Italian restaurant and ordering up some yellow fettuccine Alfredo and a glass of wine and just indulge. But let's be realistic. One meal out can run upwards of 1,200 calories! All that heavy cream, sizzling butter, and melting cheese can really take a permafrost out of your daily calorie allowance. The other night when I was having a massive starving for that that linty goodness, I decided to make it myself. Now let me tell you, I have never plane attempted to make Alfredo surpassing the other night. For some reason it intimidated me. But stuff that I had such a strong craving, I figured why the heck not! and I made it. To mine and my husbands misdoubt it was unquestionably better than our local Italian place and Olive Garden! It was so thick and linty and buttery. But heres the kicker, it's a fraction of the calories! Which ways I can eat more, which is unchangingly a plus.  For this recipe I widow chicken, considering I finger a meal like this needs some sort of protein. You can add chicken, shrimp, scallops, lobster, the list is endless! And this recipe takes longer to melt the pasta then to make the sauce.  Prep Time: 5 minMeltTime: 15 min Total: 20 min Serves: 4  Ingredients 8oz Fettuccine pasta 1 lb of meat (chicken, shrimp, scallops, ect) 3 Tbs unsalted butter 2 Tablespoons all-pourpose flour 1 1/2 cup of 1% milk 1/4 cup half & half 1/4 Cup grated or shredded parmesan cheese 3oz light/fat self-ruling surf cheese 2 tablespoons of fresh parsley (or dried) minced 1/2 tbs garlic powder Salt/Pepper to taste How To Cook: 1. Start the pasta water going and add the pasta when it's humid - this will take the longest value of time during this process. 2. In a large pot (I love my dutch oven for this kind of cooking) add a tablespoon of butter on Med heat. When it's melted, add your protein and melt until cooked through. Once cooked, remove from pan and set aside. 3. In the same pan, on med/low heat, add the remaining 2 tablespoons of butter. Once butter has melted add the 2 tablespoons of flour and whisk until it's completely combined. 4. Slowly whisk in the milk. Whisk constantly until combined. 5. Whisk in the surf and garlic powder. 6. Whisk in the surf cheese and grated parmesan cheese. You will want to whisk for 1-2 minutes constantly for the cheeses to melt. ** at this point you may be thinking that the sauce its extremely too thin. Have no fear, it will thicken! 7.Once it has started to thicken, add the protein when in to the sauce and stir in the parsley (leaving a pinch for decoration is desired). 8. Add salt/pepper to taste. 9. When the pasta is done, surpassing straining, take some pasta straight out of the water and place in the sauce. The water on the pasta will help thin the sauce a little (since it will be very thick). Then strain the rest of the pasta and mix it in with the sauce. Enjoy! Posted by Victoria Clemons 5 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter HealthyWorldCinnamon & Oat MuffinsSurpassingI share this succulent recipe I just have to ask where the heck August and September went. The last time I blogged was August 2nd and that seems like forever ago. Just so you know, I haven't just been sitting virtually doing nothing, I started nursing school! Two weeks without my last blog post I started my first day of my new future. I am currently starting my first week with real patients. Yeah, I still can't get over the fact that they are going to let me be virtually living zoetic humans so quickly. That stuff said, I haven't had a lot of time to create recipes. I have been cooking a lot despite the insane study load, I just haven't had time to shoot the supplies and sit lanugo and write well-nigh it. Boy haven't I missed it though. This past week my family had some self-ruling time and we went world picking, one of my favorite fall activities up here in our trappy state of Maine. But let's be honest, all I could think well-nigh was what I was going to torch with those trappy Cortland apples! When I got home I quickly whipped up an world well-done for my husband then buckled lanugo and made these succulent healthy world cinnamon and oat muffins for myself. Man, oh, man they are super yummy and they are practically guilt free! If you're on the venery for an oil self-ruling muffin recipe that is oh so yummy then try this - I promise you will not be disappointed! Ingredients for the Muffins 2 cups finely chopped / minced apples ½ cup old malleate oats - chopped (either by hand or in supplies processor) ⅓ cup unreasonableness 1 cup fat self-ruling  Half & Half (or milk) ⅓ cup brown sugar 1 large egg 1 teaspoon vanilla 2 ½ cup all purpose flour 1 teaspoon sultry soda 1 teaspoon sultry powder ½ teaspoon salt ½ teaspoon cinnamon ½ teaspoon nutmeg Ingredients for the Topping 2 tablespoons unprepossessed butter in small pieces ½ cup old malleate oats - chopped (either by hand or in supplies processor) ½ cup brown sugar 2 tablespoons flour ½ teaspoon cinnamon ½ teaspoon nutmeg Preheat Oven to 350º and spray muffin pan Muffins: Whisk together the brown sugar, egg, vanilla, Half & Half, and applesauce. Then add in flour, sultry soda, sultry powder, cinnamon, nutmeg, and salt. Then slowly fold in the apples and oats. Topping: Mix by hand all ingredients for the topping until it lumpy but all mixed together then place in the fridge for 5-10 minutes. You hands will warm the butter up a little so placing it in the fridge will help harden it up a little.  Cook: Fill muffin tins ⅓ full with muffin mix then sprinkle the topping on top.Meltfor 15 minutes or until a pocketknife comes out clean.  Posted by Victoria Clemons 4 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter CheesyYellow& Salsa Slow CookerTorchUp here in Maine we wish for summer 50 weeks out of the year. That's considering we only have summer for well-nigh 2 weeks then it's when to snow. Think I'm joking? Come visit! No but seriously, when those two weeks of summer decide to make an appearance, they make themselves known with super Maine's version of hot temperatures and extremely upper humidity. So for those two weeks we have to come up with ways to melt while keeping our houses from rhadamanthine infernos. Most of us don't have AC, and if we do it's those little rattling units that sit in your window and do a largest job at letting bugs in than cooling the air. Sure we grill, but you can only grill so much. I get sick of it. Sure there is lobster. I midpoint my husband is a lobsterman, but he doesn't eat it so I have to make a separate meal when I want to eat those tasty bugs. That's when I turn to the slow cooker. It will slow melt your supplies but the heat will stay under the lid.  Today was super humid and I have been really rented getting our house ready for our family to come for the week for my brothers wedding this weekend. I was so thankful I had my slow cooker so I could literally throw two things in there and let it make my dinner for me.  So tonight I served up CheesyYellow& Salsa Slow-Cooker Bake. Wait, what? Slow Cooked and baked? Yup! This recipe is so simple anyone, and I midpoint anyone can make it! And it only has 5 ingredients (3 if you truly want to make it simple). My husband promptly commented without his first zest "oh, this is like a quesadilla without the tortilla!" Clearly, it was family approved! Ingredients 6 Boneless yellow breast 1 - 12 oz jar of salsa **I used Peach Mango salsa - it gives it a nice sweet kick** 1 Cup Shredded Mexican Cheese *Optional* 1 tbs Greek yogurt per serving Chopped cilantro How ToMelt1. Place yellow in slow cooker and dump the unshortened jar of salsa on top 2.Melton high for 1 1/2 - 2 hours (until cooked through) *don't over melt or it will shred* 3. Place yellow in a sultry dish, imbricate with cheese and torch at 375º until cheese is melted 4. Sprinkle cilantro over unshortened dish and add a dollop of greek yogurt Enjoy! 21 Day Fix 1 Breast ( or 1/2 if they're large) 1 R 1/2 P 1/2 B Posted by Victoria Clemons 19 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter Previous Entries → social media