One Pan Chicky and Veggies

One Pan Chicky and Veggies - Rebekah and her Ramblings. A one pan meal loaded with protein and health vegetables!So coming up with names for my recipes is like REALLY HARD.  I don’t want to steal the name from the website that inspired my idea, but sometimes, their names are just so good.  I’ve been rewatching some Parks and Rec lately and one of the characters, Tom, has some great names for food.  Enjoy this clip to paint the picture. See, he likes to call chicken “chicky” which is awesome. And this recipe is awesome – it’s a one pot meal of chicken, peppers, and onions with some sweet sauce to make it nice and savory.  This easy dinner cooks up in under 30 minutes, is gluten free, and healthy.  Enjoy this bad boy soon and enjoy the fact that I’m less busy now and will get to post more regularly again.  I know you all wait for each post with baited breath.

One Pan Chicky and Veggies - Rebekah and her Ramblings. A one pan meal loaded with protein and health vegetables!One Pan Chicky and Pepps
Serves: 3
Prep Time: 10 minutes           Total Cook Time: 20 minutes

What you need:

  • 1 tablespoon olive oil
  • 2 yellow peppers, diced
  • 3 bell peppers, sliced and then cut in half to make shorter strips (I used 2 yellow and 1 orange)
  • garlic salt, to taste
  • 3 large chicken breasts, cut into chunks
  • Lawry’s seasoning salt, to taste
  • pepper, to taste
  • 1 8 oz. can of tomato sauce

Directions:

  • Heat the olive oil over medium heat in a large skillet, add the peppers and onions once the oil is hot
  • Sprinkle the veggies with garlic salt and stir, allow the veggies to just soften before adding the chicky
  • Sprinkle the pan lightly with Lawry’s seasoning salt and pepper and stir well
  • Continue cooking until the chicky is cooked through and the veggies are very tender
  • Stir the sauce into the pan and allow to heat through before removing the pan to serve

This recipe is adapted from Diethood.

Cake Mix Cookies with Strawberry Buttercream

Cake Mix Cookies with Strawberry Buttercream - Rebekah and her Ramblings.  A soft chocolate cookie topped with strawberry buttercream and drizzled with milk chocolate ganache!Every time I make cake mix cookies, I feel like I’m cheating.  They are so stinking easy to make that it almost makes me cringe.  Almost.  But then I eat them.  And they taste amazing.  So to make up for making really easy cookies, I made a delicious frosting from scratch.  And a whipped ganache.  Then I don’t feel so bad about how easy the cookies are.  While these cookies aren’t hard to make, they are delicious.  Cake mix cookies have  a special way of staying soft for a long amount of time, not that these cookies will stick along for a long amount of time!  Get ready work friends, these bad boys are coming your way tomorrow!! And strawberry buttercream frosting is probably my new favorite thing, maybe in the whole wide world.

Cake Mix Cookies with Strawberry Buttercream - Rebekah and her Ramblings. A soft chocolate cookie topped with strawberry buttercream and drizzled with milk chocolate ganache!Cake Mix Cookies with Strawberry Buttercream
Yield: about 28 cookies
Total Time: about 90 minutes

What you need:

  • For the cookies
    • 1 16.5 oz Devil’s Food Chocolate Cake mix
    • 1/3 cup vegetable oil
    • 2 eggs
  • For the strawberry buttercream
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 2 tablespoons milk (I used 2%)
    • 1 teaspoon vanilla
    • 1/4 cup strawberry preserves
    • 3 cups powdered sugar
  • For the ganache
    • 1 cup milk chocolate chocolate chips
    • 1.5 teaspoons vegetable oil
    • 1/2 cup heavy cream

Cake Mix Cookies with Strawberry Buttercream - Rebekah and her Ramblings.  A soft chocolate cookie topped with strawberry buttercream and drizzled with milk chocolate ganache!Directions:

  • Preheat the oven to 350* and line a baking sheet with parchment paper
  • Mix all of the cookie ingredients together with a hand mixer and beat until fully combined
  • Scoop 1 tablespoon of dough onto the cookie sheet and form into a mound
  • Cook cookies for 10-12 minutes (11 was my sweet spot)
  • Let the cookies sit for about 2 minutes and then move to a cooling rack to cool completely
  • Mix all of the frosting ingredients together in a large bowl until fluffy
  • Frost each cookie with the buttercream – feel free to use a generous amount, there is plenty
  • Heat the chocolate chips and vegetable oil in a small sauce pan over low heat until smooth and melted
  • Remove the chocolate from the heat and stir in heavy cream until fully incorporated
  • You want the ganache to be pretty thin – if it not, heat for about 30 seconds to thin it out
  • Drizzle the ganache over the cookies and let sit for at least 20 minutes to allow the ganache to stiffen up

This recipe is adapted from Six Sisters’ Stuff.

Kyle’s Hearty Venison Hash

Kyle's Hearty Venison Hash - Rebekah and her Ramblings. A filling and spice packed venison hash!Today, I was supposed to work.  BUT I DIDN’T HAVE TO.  And it was an awesome surprise. To celebrate, I woke up at 4 AM and then started meal planning with this awesome deer sausage my friend, Kyle, gave me last night.  Kyle and I work together, but he is an awesome friend and has the most adorable family. Plus he follows my blog and when people follow my blog, they get an extra gold star in my book. To make this hash, you just need to follow the following steps:
1. Find an awesome friend, preferably named Kyle because this recipe doesn’t sound as catchy when it’s called “Brad’s Hearty Venison Hash.”
2. Have said friend give you venison sausage.  Because venison is amazing, and you don’t hunt so you don’t really have a way to get it yourself (have you guys noticed that I LOVE fragments for the blog??)
3. Become an amazing cook, like me, and make the hash.
See?? Easy, right?
BUT FOR REAL.  I threw a ton of vegetables in with the sausage, but the spices and tomato paste are what take it to the next level.  Tomato paste is CRIMINALLY underrated – I am yet to make a recipe where it is an ingredient and not fall head over heels in love with it.  This bad boy is gluten free and cooks in one pot! Plus, it’s almost fall and fall is made for hash (hash is a fancy cooking word for hodge podge of food) and also for football.  Make it ASAP, watch football, drink a Karbach, and be thankful that you have a friend who is MAYBE as awesome as my pal Kyle (but I doubt they are as awesome, no offense).***
OH ALSO, have big cookie recipes planned for the blog in the next 2 weeks so make sure you pay attention!!

Kyle’s Hearty Venison Hash
Kyle's Hearty Venison Hash - Rebekah and her Ramblings. A filling and spice packed venison hash!Serves: 3-5, depending on sides
Prep Time: 15 minutes                  Total Cook Time: about 30 minutes

***Hopefully all of these nice things I said about Kyle will make up for the totally harmless (and in good fun) making fun of him I do on the daily.  Sorry bruh, you really are great***

Kyle's Hearty Venison Hash - Rebekah and her Ramblings. A filling and spice packed venison hash!What you need:

  • 1 tablespoon olive oil
  • 1 green bell pepper, diced
  • 2 yellow (or sweet) onions, diced
  • 1 large russet potato, cubed small
  • 3/4 pound or so of ground venison sausage (or any ground meat if you aren’t #blessed with venison)
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground mustard
  • 2 teaspoons kosher salt
  • 1.5 teaspoons chili powder
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 handful cherry tomatoes, quartered
  • 1 cup water
  • 1 heaping teaspoon worcestershire sauce

Kyle's Hearty Venison Hash - Rebekah and her Ramblings. A filling and spice packed venison hash!Directions:

  • Combine olive oil, pepper, onion, potato, sausage, garlic, mustard, salt, chili powder, and black pepper in a large skillet (that has a lid) and cook over medium high heat until sausage is no longer pink and veggies begin to soften
  • Add tomato paste, stir well, and let simmer for about 2 minutes
  • Add cherry tomatoes, water, and worcestershire sauce to the skillet and stir well
  • Reduce heat to a simmer and cover
  • Let the hash cook until the water is gone, and veggies are very tender – about 15-20 minutes
  • Stir, and remove from heat
  • Serve immediately, satisfaction guaranteed

This recipe is very loosely adapted from A Family Feast.

S’more Cupcakes

S'more Cupcakes - Rebekah and her Ramblings.  The classic campfire treat turned into a cupcake, right down to the graham cracker crust!Guess what I did yesterday?  I watched football.  Now yesterday wasn’t an all day football watching day because there was no soccer (called football in basically any other country…), but it was still pretty glorious to have college football back.  My Ags won a stupid close game that shouldn’t have gotten close, but a win is a win is a win.  In addition to basking in the glory that is college football, I ate some of these very tasty s’more cupcakes.  I love homemade graham cracker crusts and these cupcakes begin with a very delicious one.  They all also a super soft and fudgy cake filled with homemade marshmallow creme, topped with the simplest chocolate ganache around and some graham cracker crumbs, if you’re feeling whimsy.  The only sad thing about making these cupcakes was that I didn’t get to pipe the frosting because it’s a smooth and light ganache.  I love a good ganache, but it’s not ideal for piping.  Guess I will just have to make a cake or more cupcakes soon so I can bust out my piping set!  I have my eye on some gorgeous cakes – stay tuned for updates #tease

S’more Cupcakes
Yield: 18 cupcakes                     Total Time (prep, cooking, cooling): about 2 hours

S'more Cupcakes - Rebekah and her Ramblings. The classic campfire treat turned into a cupcake, right down to the graham cracker crust!What you need:

  • For the Crust
    • 1 and 1/3 graham cracker crumbs (about 12 graham crackers) – use a food processor to speed things up!
    • 5 tablespoons granulated sugar
    • 5 tablespoons unsalted butter, melted
  • For the Cupcakes
    • 1 cup sugar
    • 3/4 cup plus 2 tablespoons AP flour
    • 6 tablespoons cocoa powder
    • 3/4 teaspoon baking powder
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup milk, room temperature (I used 2% milk)
    • 1/2 cup vegetable oil
    • 1 egg
    • 1.5 teaspoons vanilla
    • 1/2 cup boiling water
  • For the Marshmallow Creme
    • 2 egg whites
    • 1/2 cup sugar
    • 1/4 teaspoon cream of tartar
    • 1 teaspoon vanilla
  • For the Ganache
    • 1 cup milk chocolate chips
    • 1 teaspoon vegetable oil
    • 1/2 cup heavy whipping cream

S'more Cupcakes - Rebekah and her Ramblings. The classic campfire treat turned into a cupcake, right down to the graham cracker crust!Directions:

  • Preheat the oven to 325* and line a cupcake tin with liners – this makes 16 normal sized cupcakes
  • Combine graham cracker crumbs, sugar, and butter in a small bowl and stir well with a spoon
  • Place a heaping tablespoon of crumbs into each cupcake liner and then push the crumbs down with your fingers into an even layer
  • Bake for 6 minutes and then set aside to cool
  • In a large bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk together
  • Add the milk, vegetable oil, egg, and vanilla and beat well with a hand mixer
  • Add the boiling water and beat until full incorporated
  • Place a little less than 1/4 cup of the batter into each cupcake liner.  The batter is very thin, but that’s what makes it so moist!
  • Bake for 20-22 minutes.  Remove the cupcakes from the oven and allow to sit for about 5 minutes before removing to a cooling rack to cool completely
  • Once the cupcakes are cool, make the marshmallow creme by bringing about 1 cup of water to a simmer and placing a bowl over the pot
  • Combine the egg whites, sugar, and cream of tartar in the bowl over the water and whisk until the sugar dissolves
  • Remove the bowl from the heat and beat until stiff peaks form.  Use a hand mixer to save your strength!  Once the peaks have formed, add the vanilla and mix until combined
  • S'more Cupcakes - Rebekah and her Ramblings. The classic campfire treat turned into a cupcake, right down to the graham cracker crust!Place the creme into a piping bag and, with the cupcake coring end, fill the cupcakes with creme.  I went a little bit light, but feel free to fill those bad boys up – you won’t run out of creme.
  • In a medium pot, combine the chocolate chips with the oil over low heat and stir until the chocolate chips have melted and are smooth
  • Remove from heat and add the heavy cream, stir until fully incorporated
  • With a spoon, dollop the ganache on each cupcake and spread the ganache with the back of a spoon or a butter knife.
  • Garnish with graham cracker crumbs!

This recipe is adapted from OMG Chocolate Desserts.

Enchilada Pasta Casserole

Enchilada Pasta Casserole - Rebekah and her Ramblings. A cheesy and comfort food casserole made with plenty of leftovers!Yesterday was a good day.  Why, you ask?  Because I won $50 in Harry Potter trivia and IT WAS AWESOME.  I have never been surrounded by people that love Harry Potter as much as I do and I wasn’t even a little embarrassed at the “nerdy” conversations we were having.  To cap off a pretty wonderful weekend, I made this delicious casserole for dinner AND I can eat it 3 more times this week which is perfect for my current work schedule.  This casserole is made with a great pasta and a wonderful soup all mixed together.  Plus, there are sauteed vegetables in this.  SAUTEED! Those are my favorite kind of veggies.  Gluten free and AMAZING.  Really comfort foodie and perfect for fall (which I’m begging to come soon).

Enchilada Pasta Casserole
Enchilada Pasta Casserole - Rebekah and her Ramblings. A cheesy and comfort food casserole made with plenty of leftovers!Serves: 4                 Total Time: 30 minutes

What you need:

  • 1 teaspoon olive oil
  • 1/2 to 1 red onion, diced (I only had 1/2 in the fridge, but would’ve loved to use 1 whole onion)
  • 1 bell pepper, diced (I used a green pepper)
  • 16 oz. small pasta (I used GF penne)
  • Enchilada Pasta Casserole - Rebekah and her Ramblings. A cheesy and comfort food casserole made with plenty of leftovers!32 ounces (or so) enchilada soup – I used the Cookwell and Company cheese enchilada soup from H-E-B, but any variation would work
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • salt and pepper, to taste
  • 1 cup shredded cheese (2% milk okay)

 

Directions:

  • Preheat oven to 400* and spray a 9 x 13 pan with cooking spray
  • In a medium skillet, heat the olive oil over medium heat, add the pepper and onions.
  • Cook the vegetables until soft and browned
  • Cook the pasta in heavily salted water until done, drain well
  • Combine the pasta, vegetables, and spices into the pasta pot and stir well
  • Pour the pasta mix into the pan and top with cheese
  • Bake for 15 minutes.  If you will be eating the whole casserole right away, I would broil for an additional 2 minutes to brown and toast the cheese, but don’t recommend if you are making enough for leftovers
  • Let the casserole sit for at least 5 minutes before dishing it out to serve

This recipe is adapted from Slender Kitchen.

Guilt Free Pasta Salad

Guilt Free Pasta Salad - Rebekah and her Ramblings. A healthy and cool summer dinner!Guys.  I’m watching football right now.  Okay, it’s preseason football and I kind of turned it on by accident, BUT STILL.  And yesterday, one of my college friends texted me to talk about football.  And then today, I talked about football at a work lunch.  I cannot wait for the season to start, and for cooler weather.  While I continue to sweat in the Houston heat (with no help from my broken car A/C…), I will dream of fall and football.  And nice cold pasta salad.  The great thing about this dish is that it’s loaded with vegetables, can be made ahead of time, and is gluten free!  It’s cool and refreshing, perfect for summer.  And if that’s not enough good news, I have more! In 9 days time, my beloved Aggies and Michigan Wolverines will be playing.  LIFE IS GOOD. (P.S. HEYYY to all my new followers #blessed I hope you’re ready for inconsistent postings and below average pictures (but above average dishes, I promise).  P.P.S. I’m going to have to try a ton of new recipes this next week – I only have one left in the stash (mostly because I forgot to take pictures of the last 2 dishes I made…))

Guilt Free Pasta Salad
Guilt Free Pasta Salad - Rebekah and her Ramblings.  A healthy and cool summer dinner!
Serves: 2 (as a main dish)                        Total time: 20 minutes

What you need:

  • 16 oz. small pasta, like rigatoni or bowtie (I have made this with quinoa or gluten free, any kind would be great)
  • 2 medium sized zucchini, sliced into discs
  • 1 can corn, drained and rinsed
  • garlic salt, to taste
  • 2 handfuls cherry tomatoes, sliced in half
  • pepper, to taste
  • 1/4 cup Italian dressing (I used lite)
  • 1/4 cup feta cheese (I used reduced fat)

Guilt Free Pasta Salad - Rebekah and her Ramblings. A healthy and cool summer dinner!Directions:

  • Cook the pasta (in salted water) according to directions and set aside
  • Spread the zucchini and corn in a large skillet and season with garlic salt
  • Cook over medium heat for about 5 minutes before flipping the zucchini and stirring
  • Continue to cook until the zucchini is soft and corn is warm and slightly blackened
  • In a large bowl, add the pasta, tomatoes, zucchini, and corn; season well with pepper and stir
  • Add the Italian dressing and feta cheese, stir until fully combined

This recipe is adapted from Chelsea’s Messy Apron.

 

One Pot BBQ Chicken and Potatoes

One Pot BBQ Chicken and Potatoes - Rebekah and her Ramblings. A delicious dinner where the meat and side cook up in one pan!

I love one pot meals.  I’ve said it before and I’ll say it until I’m blue in the face – if you can make an entire dinner in one pot and therefore only have to wash one pot, what more can you ask for?  This delicious dinner makes the chicken and the wonderful roasted potatoes all in one dish – I repeat, protein and side dish ALL IN ONE POT.  It’s so amazing guys.  Like for real.  Plus, gluten free which is always a win.

One Pot BBQ Chicken and Potatoes
One Pot BBQ Chicken and Potatoes - Rebekah and her Ramblings.  A delicious dinner where the meat and side cook up in one pan!Serves: 2
Prep Time: 10 minutes                Total Cook Time: 30 minutes

What you need:

  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 3 red potatoes, sliced into strips
  • 1/4 cup water
  • Lawry’s seasoning salt, to taste
  • 1 large chicken breast, cut into chunks
  • pepper, to taste
  • 1 clove garlic, minced
  • 1/4 of your favorite BBQ sauce
  • 3-4 green onions, chopped

Directions:

  • Heat the olive oil in a large skillet over medium high heat, add the onions once the oil is warm
  • Add the potatoes and water to the skillet, cover, and cook for 6-7 minutes
  • Remove the lid, stir, and cook for a few more minutes or the potatoes start to brown.
  • Season the chicken with the seasoning salt and then add the chicken to the skillet.  Season the pan with pepper and add the clove of garlic
  • Cook until the chicken is cooked through.
  • Stir the garlic sauce into the pan and continue to cook until the sauce is warm and begins to caramelize, add the green onions and stir well
  • Serve!

This recipe is adapted from Garnish and Glaze.