Roasted Kielbasa & Veggies

This recipe is more of a... general instruction. I saw the idea on pinterest, and then just did what I wanted for it. ;) None of this is precise-- use whatever veggies you want, and whatever seasonings you want! I love the combo of cauliflower and broccoli. I'm not a big cauliflower fan (except deep fried!), but I loved it here. Roasted is great!

This dish was enough for both my 4yo & my 2yo to announce "cauliflower is my favorite veggie!" And really, that should be enough of a reason for everyone to try something similar. ;)

This is definitely something I'll be making fairly often, with varying veggies! I'll probably leave out the kielbasa a lot, and use it purely as a side dish.

Remember, comments are loved! What's your kiddos and/or your favorite way to cook veggies?

Printable Recipe

Roasted Veggies & Kielbasa

Ingredients

• 1 pound kielbasa or other similar sausage, cut into 1” pieces
• 2 cups broccoli, cut into florets
• 2 cups cauliflower, cut into florets
• 1 tablespoon Garlic Garlic
• 2 teaspoons Seasoned Salt

Directions

1. Preheat oven to 400°. Prepare a large baking pan with a silicon mat, or cooking spray.
2. In a large saute pan,  cook the kielbasa over medium-high heat, turning frequently. When at the desired brownness, remove from heat.
3. Spread kielbasa, broccoli, and cauliflower evenly throughout the baking pan. Sprinkle with Garlic Garlic and Seasoned Salt.
4. Bake for 20-25 minutes. Serve immediately.

Yield/Time

6 servings

45 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

201

Source (for original): unknown

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Crock Pot Zuppa Toscana Soup

I am, truthfully, not a big soup fan. I'll eat it, occasionally; but not a fan. For some reason, this one got my attention, so I thought it was worth a shot.

It is, most definitely, worth making! Nate was at work when I made it, so he hasn't had it yet, but it was a huge hit with the boys and I! I was lazy/in a hurry when I was putting it together, so I did not dice the potatoes very fine, but I just mashed them a bit in my bowl. The boys didn't seem to have a preference--they were eating the pieces until they saw me mashing it with my spoon, then they mashed theirs too. ;) I would recommend cutting the pieces smaller, but it did work this way if you don't have much time to prep.

Adrian absolutely loved it, and Gabriel announced that the spinach was the best part ever. ;) (We may not be perfect parents, but so far we are at least raising them to be less fussy than their mama was/is!!)

One tip/suggestion/comment-- this does not need to be a crock pot recipe! Next time, I am just going to try stove top, and see how that works! I would recommend simmering all ingredients but the spinach & whipping cream for maybe 20-30 minutes, then adding them for another 15-20. However, since I haven't done that yet, you should definitely watch your times!

Remember, comments are loved! What's your go-to soup recipe?

Printable Recipe

Crock Pot Zuppa Toscana Soup

Ingredients

• 1 pound ground sausage
• ½ tablespoon Garlic Garlic, or 1 clove fresh, diced
• ½ tablespoon Onion Onion, or 1/2 small onion, diced
• 4 potatoes, diced
• Dash salt
• Dash pepper
• 4 cup chicken broth
• 2 cups spinach/kale (Original called for kale, but I usually have spinach on hand)
• ¾ cup heavy whipping cream
• Parmesan

Directions

1. In a large skillet over medium-high heat, brown the sausage. (If using fresh onion/garlic, add here and saute for a few additional minutes.)  Drain grease from skillet.
2. In a large crockpot, place sausage, Garlic Garlic, Onion Onion, potatoes, salt, pepper, and chicken broth. Add additional water to cover potatoes as needed. 
3. Gently stir, then cook on low for 5-6 hours or high for 2-4 hours. 
4. Add spinach/kale and whipping cream, stir, then continue to cook for 30 minutes.
5. Serve hot, with parmesan. 

Yield/Time

8 servings

3-7 hours

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

278/serving

Source (for original): Homemade Hooplah

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Breadsticks

So, I have a recipe to share today that I didn't actually make. My husband did! He's pretty awesome. ;) Nerdy, handsome, makes cute babies, and he can cook/bake. (When I let him in my kitchen.) He's quite the catch. 

And... He loves bread. Loves it. And, let's be honest...as much as I love it too, I don't make it enough. Especially this time of year, when I am making sweets about daily. So, I am learning to relinquish control of the kitchen (which is hard) and stay out of the way when he occasionally wants to make it. He loves breadsticks too, and between him and I we put these together awhile ago. (Mostly him, to be honest, but since I'm the baker he did ask for my advice.) Last night I finally remembered to take a picture of them! 

These are awesome. This is, truthfully, a basic recipe. We always put garlic, butter, and parmesan on them, but you can do whatever you want. Onion, etc. 

Remember, comments are loved! Tell me what you try, and what your favorite toppings are! 

Printable Recipe

Breadsticks

Ingredients

• 2 ¼ - 3 cups flour
• 2 ¼ teaspoon active  dry yeast
• ¾ teaspoon salt
• 1 cup warm water (120°-130°)
• 2 tablespoons butter, melted *Nate usually adds more
• 2 tablespoons Garlic Garlic (or any other seasoning)
• ½ cup parmesan

Directions

1. In a large mixing bowl, stir together 1 cup flour, yeast, and salt. Add warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8-10 min). Shape dough into a ball. Place in a lightly greased bowl, turning to grease surface. Cover; let rise in a warm place until double in size (1 hour).
2. Preheat oven to 375°. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 min. Meanwhile, lightly grease a baking sheet.
3. Roll the dough into a 15”x10” rectangle. Using pizza cutter, slice into 1” strips. Spread butter on top, adding more as needed, and sprinkle with garlic garlic and/or parmesan as desired. 
4. Bake for 15-20 minutes or until golden brown.

Yield/Time

Yields: 10-14 pieces

Total Time: 2 hours

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

139 calories/14 pieces

Source (for original): Better Homes & Gardens (french bread recipe, adapted)

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Chicken Alfredo Stromboli

I love pretty much anything to do with alfredo. It seems like half of the new entrees I want to try from Pinterest are variations of alfredo pasta! I already have recipes I love, so I try to not do it too often, but it's definitely one of my favorite meal ideas.

This is a recipe I found years ago, I think when Nate & I were first married. We both LOVE it, and it's always a hit with the boys too. It's pretty easy to do, especially if you use shortcuts. I almost always have shredded or grilled chicken in the freezer, so I use that instead of cooking the chicken as part of the recipe. You can use your own Italian/French bread, or you can pick some up in the deli section of your local grocery store. Whatever works for you!

Printable Recipe

Chicken Alfredo Stromboli

Ingredients

• ½ loaf italian or french bread
• 6 ounces boneless skinless chicken breasts, cubed
• 1 teaspoon olive oil
• ½ cups mushroom stems and pieces, chopped finely
• 1 clove Garlic, minced (or one teaspoon Garlic Garlic)
• dash Salt
• ¼ teaspoon Pepper
• ¼ cup sour cream
• ¼ cup Parmesan
• 3 teaspoons butter, softened
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350°.
2. Place bread, cut side up, on an ungreased baking sheet. Bake for 2-3 minutes or until lightly toasted; set aside.
3. In a small skillet, saute chicken in oil until juices run clear; drain. Add the mushrooms, salt, garlic, and pepper; cook for 1-2 minutes or until heated through.
4. In a small bowl, combine the sour cream, Parmesan, and butter; spread over bread halves. Top each with ½ of the of the chicken mixture. Sprinkle with mozzarella. 
5. Broil for 1-2 minutes or bake for 10-15 minutes (or until cheese is melted).

Yield/Time

Serves: 4

Prep/Total time: 30 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

381/serving (using homemade french bread)

Source (for original): Cooking for Two

Comments are loved! What's your favorite alfredo-style dish?

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Seasoned Chicken Fingers

I love easy dinners. I get out of work fairly late, so on the nights I work we either need things that have been prepped before (hello, freezer meals!) or things that are easy to make. I stumbled across this on the Tastefully Simple website, and it is a definite hit! It's just a basic breading recipe, but the addition of the different seasonings makes a huge difference in it.

You can use any of your favorite seasonings--I've tried three different TS seasonings so far, because I always have them on hand, but use whatever seasonings you like. If you don't have any on hand, I definitely recommend using something with garlic, and some type of Italian seasoning.

I love making dinners like this. Add some veggies, and you're good. And, best thing: my boys love chicken tenders! I honestly don't make them very often, casseroles are my go-to more often than not, but these are always a hit. Nate prefers the garlic, and boys don't seem to have any preference.

Want to make something like this, but can't decide what flavors to do? Do two! Most recently when I made this, I split the bread crumbs & parmesan in two separate bags. Then, I just added 1 tablespoon of one seasoning to one bag, and the other to the second bag. Once that was done, I just made sure to keep them separated on the pan. (There really wasn't a lot of color difference between the two, so keeping them separated made it easier.)

If you are looking for an easy dinner recipe--enjoy!

Printable Recipe

Seasoned Chicken Fingers

Ingredients

Chicken:

• 1 cup bread crumbs
• ½ cup grated Parmesan cheese
• 2 tablespoons Pizzeria, Garlic Garlic, Fiesta Party, or other seasoning
• 2 large eggs, beaten
• 2 pounds boneless skinless chicken breasts, cut into strips

Dip (optional):

• 1 tablespoons Pizzeria, Garlic Garlic, Fiesta Party, or other seasoning
• ⅓ cup sour cream
• ⅓ cup mayonnaise

Directions

1. Preheat oven to 425°.
2. Place bread crumbs, parmesan, and 1-2 tablespoons seasoning in a gallon resealable bag. Place beaten eggs in shallow dish.
3. In batches, coat chicken strips with egg and place in bread crumbs; shake to coat. Place on a large greased baking sheet.
4. Bake 15-25 minutes or until internal temperature of chicken reaches 170°. (This will depend on size of strips.)
5. Meanwhile, if desired, combine sour cream, mayonnaise and 1 tablespoon seasoning in a small bowl; serve with chicken fingers.

Yield/Time

8 servings, ¼ of large breast each

40 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

170/serving + 60/Tablespoon dip

Source (for original): Tastefully Simple

Remember, comments are loved! What's your favorite way to have chicken?

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Cheesy Garlic Zucchini Bread

It's Monday morning, of a holiday weekend, and I'm sharing something fairly healthy. I know, I know. Don't get mad yet though, just trust me.

Imagine a cheddar bay biscuit.... in bread form. With barely noticeable shredded zucchini in it. That's what I am sharing with you today. I know, everyone is probably getting tired of the zucchini recipes. I know we're nearing the end of the season, but I wanted to share one more! (No promises that it's the last one, though.) I am a firm believer that you can't have too many zucchini recipes. Especially this time of year-- we've had it all summer, now some people are getting sick of it and need something different to do with it. Well, this is perfect! 

Because, really, who doesn't love cheddar bay biscuits?? I know we do. From Red Lobster or homemade, doesn't matter, I could eat them all day long. Same thing with this bread! (And I think Adrian could too; he devours every piece I give him!) Since it's made in bread form vs. biscuit form, it's slightly easier to make, too. The applesauce & zucchini in it make it slightly healthier, too. It's not GREAT for you, but you can eat least feel good about eating it.

Printable Recipe

Cheesy Garlic Zucchini Bread

Ingredients

• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon Garlic Garlic (or garlic powder)
• 3 cups shredded zucchini, drained
• 1 cup shredded cheddar cheese
• 2 large eggs
• 1 cup milk
• ¼ cup applesauce
• 1 ½ tablespoons vegetable oil *if you don't want to use applesauce, just use 1/4 cup oil. However, I have not tried it this way.

Directions

1. Preheat oven to 350°. Grease a 9”x5” loaf pan.
2. In a large bowl combine the flour, baking powder, salt, baking soda, and Garlic Garlic. Add the zucchini, and cheddar; stir to combine.
3. In separate small bowl, combine the eggs, milk, applesauce, and oil. Pour the wet ingredients into the dry ingredients. Gently stir together just until moistened.
4. Pour into loaf pan and bake for 40-50 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes. Remove from pan to cool. Serve warm.

Yield/Time

10 slices

1 hour 15 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

182/slice

Source (for original): Gather for Bread

Remember, comments are loved! Share your zucchini recipes!

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Garlic Cheese Rolls (updated)

Confession time: I am one of those people who cannot leave a recipe alone. If you know me in person, and I've ever made something for you, you probably know that about me. "Let me know what you think I should do differently!" is one of the first things I say when I give food to people. I love to tweak things until I decide they are absolutely, truly perfect.

It's not my fault though, my husband encourages me.

This is one of those recipes. I originally posted this awhile ago, when I first made it. I was so excited that it turned out so well, I had to share right away! Now it's been a couple years, and I think at this point I actually have it to my level of perfect. With minimal changes, too. We'll see though. You know me. ;)

These rolls are a perfect addition to a dinner, or great to just snack on. (Warning: they are addicting.) They are wonderfully cheesy, with just the right amount of garlic and butter. (Another warning: I really like garlic. Really, really like garlic. You may want to cut down if you are not a huge fan. Or just throw caution to the wind and try it anyways, because these rolls are amazing.) I think my favorite part is that they are actually rolls vs. a biscuit-- they are great to peel apart and eat. That just might be me though...

Printable Recipe

Garlic Cheese Rolls

Ingredients

• 2 3/4 - 3 1/4 cups all-purpose flour
• 2 1/4 teaspoon active dry yeast
• 1/4 teaspoon salt
• 1 cup warm water (120°-130°)
• 2 tablespoons vegetable oil
• 1/2 cup butter, softened
• 2 teaspoons Garlic Garlic (or garlic powder)
• Additional herbs/seasonings, optional
• 2 1/2 cups cheese (mozzarella, cheddar, or colby jack)

Directions

1. In a large mixing bowl, combine 1 1/4 cups flour, yeast, and salt; add water and oil. Beat on low speed for 30 seconds; then scrape bowl. Beat on high speed for 3 minutes. Knead in another 1 1/2 cups flour; adding up to 2 cups if needed. Knead for 6-8 minutes, to make a moderately stiff dough that is smooth and elastic.
2. Cover, let rest for 10 minutes. Grease 3 8" cake pans, or 1 9"x13" pan; set aside. Note: DO NOT use metal cake pans. I've tried it multiple times, and it may just be my pans, but they stuck very badly.
3. Meanwhile, beat together butter and garlic, adding additional seasonings as desired.
4. Roll dough out into large rectangle (approximately 24”x12”). Spread garlic butter to within 1” of edge. Sprinkle with 2 cups desired cheese. Roll up jelly-roll style.
5. Slice into 18-20 rolls, then place prepared pans. Sprinkle with remaining cheese. Let rise in a warm place for 30 minutes.
6. Preheat oven to 350°.
7. Place pan(s) on center rack, bake for 20-25 minutes or until golden brown. Remove to wire rack to cool.

Yield/Time

18-20 rolls

1 1/2 hours

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

173 each/20 rolls

Source (for original): Better Homes & Gardens (dough), and the loose idea for the rolls came from a blog that no longer exists.

Remember, comments are loved! What's your favorite go-to roll?

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Crispy Garlic Parmesan Chicken & Zucchini

Anyone still have buckets of zucchini? As in, literally bucketfuls of zucchini? That's the way it was at my grandparent's/mom's garden this year, but it's always like that. I have quite a bit in the freezer, but they keep telling me to take more home. Who am I to say no? ;)

I love to just lightly batter and fry it, but this year I made the effort to do more with it. That meant there was quite a lot of "zucchini" searches on Pinterest and my favorite blogs.

This recipe struck me as soon as I saw the title-- garlic, parmesan, chicken, and zucchini all in one? Yes, please!! I am not a huge fan of frying chicken, but trust me--this is worth it!! This is crispy, golden perfection, with tons of zucchini (and/or summer squash!) to go with it!

We had almost as much summer squash as zucchini, so I of course had to add summer squash too. Gabriel is currently going through an "I don't like summer squash" phase, which can be interesting. While he was more than willing to eat his zucchini and chicken, I had to convince him to eat the summer squash. How I did it? Reminded him that he likes garlic and parmesan, and this has lots of each. And, that summer squash is basically the same as zucchini, we pick them from plants that look just alike. 

I love it when I successfully use logic on my 4 year old. It make me feel like maybe we've got this parenting thing down. (Until, you know, there is a full scale temper tantrum because I did something like stir his chocolate milk when he wanted to.) 

Hopefully, if you are feeding this to small children, you have as much luck as I did getting them to eat their veggies. (Well, this time, at least.) 

Printable Recipe

Crispy Garlic Parmesan Chicken & Zucchini

Ingredients

1. 5 Tablespoons butter, divided
2. 1/4 cup Italian breadcrumbs
3. 1/4 cup plus 1 Tablespoon grated parmesan, divided
4. 2 tablespoon flour
5. 3 teaspoons Garlic Garlic (or garlic powder, or 3 garlic cloves), divided
6. 2 Chicken Breasts, sliced in half
7. 1 medium-large zucchini or summer squash, sliced
8. Salt
9. Pepper

Directions

1. In a large skillet, over medium heat, melt 3 tablespoons butter.
2. Melt remaining 2 tablespoons of butter in a shallow dish. In another shallow dish combine breadcrumbs, parmesan cheese, flour, and 2 teaspoons Garlic Garlic. (If using garlic cloves, see step #4.) Dip the chicken in the butter, and then coat in the bread crumb mixture and place in skillet.
3. Cook on each side for about 4-7 minutes until the outside is crispy and the chicken is cooked throughout. (Will depend on thickness of breasts.) Set aside on plate.
4. Add the zucchini to the skillet and saute until tender. (If using garlic cloves, add with the zucchini.) Add salt, pepper, remaining parmesan, and remaining garlic. Add the chicken back to the skillet and heat for a couple minutes.
5. Serve immediately.

Yield/Time

4-6 servings

30-40 minutes

Nutrition Facts

362 per half breast *I calculate nutrition facts for my use only, this is not done scientifically

Source (for original): The Recipe Critic

Remember, comments are love! What's your favorite way to serve zucchini?

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)