Monday, March 28, 2011

Chicken and Mushrooms in a Garlic White Wine Sauce

As soon as I saw this recipe on Skinnytaste I knew it sounded like something I would like. I mean who doesn't love wine and garlic, especially cooked together! This recipe was great, except next time I would double the sauce. If you like sauce to put over noodles or rice I would advise you to double it. I did make a couple changes, so heres my take on Skinnytaste's recipe.

  • 2 chicken breasts cut into bite sized chunks
  • 1 tablespoon butter - divided
  • 1 tablespoon olive oil - divided 
  • 1/8 cup all purpose flour
  • 1 tablespoon pre-minced garlic
  • 12 oz sliced mushrooms
  • 1/4 cup white wine
  • 1/3 cup fat free chicken broth
  • salt and fresh pepper to taste
  • 1/4 cup chopped fresh parsley - I forgot this

Preheat oven to 200. Shake cut up chicken in a ziploc bag with flour. Heat skillet over medium heat. Once hot add 1/2tablespoon of butter and 1/2 tablespoon olive oil. Add chicken, flip chicken after a couple minutes. Once chicken is cooked put in oven safe casserole and keep hot in the oven.

Add remaining butter and olive oil and the garlic. Once garlic is fragrant add the mushrooms. Season mushrooms with salt and pepper. Make sure you salt them immediately so they start cooking down quickly. Once mushrooms are cooked to how you like them, add wine, and chicken broth. Let wine and chicken broth reduce till about half. If its still think add a teaspoon of corn starch mixed with a teaspoon of water to the mixture to thicken it. Add the chicken back to the pan, and then fresh chopped parsley on top. 


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Sunday, March 27, 2011

Beef Stroganoff - the light version

I really like beef stroganoff. I have one recipe that ALWAYS comes out great, and whenever I deviate from it the result is just okay. Well because my husband and I are attempting to eat healthier I gave yet another version a shot. I should have known a light version of beef stroganoff was only going to be okay. But I think if your serious about eating healthier this isn't a bad alternative. Or if you added some red wine and more spice this one might be just fine. 

The recipe came from Skinnytaste, who has other VERY good light/healthy food. I'll save some of my hits from her website for another time.

  • 1 lb lean tri-tip sirlion steak, trimmed of all fat, cut in thin 1/4" x 2" strips
  • olive oil cooking spray
  • 1 tbsp butter
  • 1 small onion, chopped
  • 1tablespoon pre-minced garlic
  • 10 oz of sliced mushrooms
  • 1 can of Campbells tomato soup
  • 1 cup of water
  • 1 small fresh bay leaf
  • 3 tsp worcestershire sauce
  • 2/3 cup of light sour cream
  • Fresh cracked pepper

Heat skillet on medium high. Once hot add enough olive oil to barely cover the bottom of the pan. Add the trimmed sirloin. Once meat is cooked, remove from pan. 

Turn heat down to medium. Add butter, onion, garlic, and mushrooms. After they start to cook down/soften add tomato soup, water, bay leaf, Worcestershire sauce, fresh cracked paper, and beef. Let simmer on low for 40 minutes. Then mix in sour cream.

Serve over noodles. I served over Amish egg noodles.


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Wednesday, March 23, 2011


So your probably wondering what Benchiladas are? Well here is a link to the original recipe, but they are a cheesy/creamy spin on enchiladas. They were created by the blog "Annie's Eats." 

For most of my life I didn't think I liked enchiladas. But as time went on, and my husband (who was only my boyfriend at the time) wanted different meals, I finally branched out. I don't like the texture of tomatoes. So anything with chunky tomatoes are not something something I'll eat. So I changed the recipe to adjust to my weirdness, as well to make it a little spicier.

Please excuse my terrible photo from my iPhone. I promise to get my camera charged soon.


  • 3 large boneless, skinless chicken breasts
  • Southwest seasoning
  • 1 cup light sour cream - divided
  • 1 cup Ranch salad dressing - divided
  • 10 flour tortillas 
  • large jar of taco sauce
  • 1 can red enchilada sauce
  • 2 cups shredded reduced fat Mexican cheese 

Pre-heat oven to 400. Season chicken with southwest seasoning. Pour enough taco sauce on the bottom of a glass pan and then place chicken in it. Cover pan with tin foil, and bake for half an hour. Once 

In the mean time put 1/2 cup ranch and 1/2 cup sour cream in small bowl. And the rest of the ranch and sour cream in a large bowl. When chicken is finished baking, shred or cut up in small pieces. Mix in the large bowl with the ranch mixture.  

Once chicken is done turn down heat to 375.

Spray 9x13 glass baking pan with Pam. Take one tortilla and spread the ranch mixture from the small bowl on it. Then add the chicken mixture, a handful of cheese, and drizzle with taco sauce. Feel free to add more if you like that extra kick. Roll up and place seam side down in pan. Repeat with the rest of the tortillas. Once all the filled tortillas are in the pan, pour the enchilada sauce over them. Bake for 20 minutes, then add any left over cheese, and bake for 10 more minutes

Happy cooking,

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Tuesday, March 22, 2011

Spicy Orange Shrimp

This has been one of my husband's recipes from the first time I made it. I'll never forget the first time I made it. It was so spicy my lips had blisters, but my husband kept telling me he didn't know what I was talking about. He tried to convince me it wasn't hot, and it was me being a pansy. Well the next day he fessed up that it was actually hot, he just didn't want to admit it. Let that be a warning to those who aren't a fan of spice, this has a lot of it. I served this over jasmine rice with a side of roasted asparagus.

The original recipe is here, on The Pioneer Woman's blog.


  • 24 pieces (26-30 Per Pound) Deveined Shrimp
  • 1 tbsp pre-minced garlic
  • 3/4 cups Orange Juice
  • 3/4 tsp Ground Cayenne Pepper
  • 1 tsp Old Bay Seasoning
  • 2 tbsp brown sugar
  • 3 tbsp Salted Butter, Divided
  • 1 tbsp corn starch

Preparation Instructions

Take tails off shrimp, and pat dry with paper towels.
Add the garlic, cayenne pepper, and Old Bay seasoning to the orange juice, and mix together.  
In a large skillet, over medium heat melt 2 tablespoons butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don’t get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on medium.
Add the spicy orange juice garlic mixture to the pan and give it a good stir. After about a minute add the brown sugar and stir. Next add the last tablespoon of butter to the sauce. After that has simmered a couple minutes mix the tablespoon of corn starch with a tablespoon of cold water. Then add it to the spicy orange mixture and stir. Return the shrimp to the pan and give them a nice toss to coat them in the sauce. 
Adjust the spices to your taste buds. Please no complaining if you end up with blisters on your lips like  I did the first time I made this.


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Monday, March 21, 2011

Hashbrown and Pork Chop Bake

This is a recipe I saw on a Taste of Home Cooking, which originally came from a lady named Madelyn. It sounded amazing, and I had hash browns to use up. Sure enough, it was super tasty, especially considering it was Pork Chops. I forgot to take a picture, so just imagine what it looks like (or click on A Taste of Home Cooking above.) This really reminded me of the traditional green bean casserole on Thanksgiving. So if you like that combo, give this a try!

I made a few changes so heres my slightly adapted version of hashbrown and pork chop bake:

  • 3 boneless pork chops
  • 1 can cream of mushroom soup - I used the Healthy Request version
  • 1/2 cup 2% milk
  • 3/4 cup light sour cream
  • 1 tsp garlic powder
  • 1/2 tsp Hungarian paprika
  • 1 24oz package frozen hashbrowns, thawed
  • 1 cup reduced fat shredded cheddar
  • 1 large can dried onion pieces
Brown and cook pork chops in skillet. Combine soup, milk, sour cream, garlic powder, and paprika. Stir in hashbrowns, half of the cheese and half of the onion pieces. Dump mixture into a greased 9×13 baking dish. Arrange pork chops over potato mixture. Top pork chops with remainder of cheese and onion pieces. Bake, covered, at 350 for 40 minutes.

Till next time,

Just Add Chocolate

Friday, March 18, 2011

Chinese chicken - my moms recipe

So this Chinese chicken is a dish I grew up with. I loved it then, and I still love it. My sister is the one who passed the recipe along to me, so its been tweaked slightly since I ate it when I was little. Its VERY quick, relatively healthy, and super tasty. My sister is like my husband and I, she likes things spicy. So if you don't like ginger like we do, feel free to tone it down. Next time I will add a little more! 


  • 1 tbsp vegetable oil
  • 3 chicken breasts, cut into bite size pieces
  • 4 tbsp soy sauce - divided
  • 1 tbsp minced garlic
  • 1lb snow peas, with ends snapped off
  • 8oz sliced mushrooms
  • 1 can pre-sliced water chestnuts 
  • 2 tbsp ground ginger - divided
  • 1/2 tsp black pepper
  • 1 tbsp corn starch
Place cut up chicken in a bowl with 1 tablespoon of soy sauce  Let chicken marinate for about 5 minutes. Heat up large pan, on medium heat, then add oil and chicken. Saute for a couple minutes, and make room in the middle of pan. Add the garlic to the "hole," and let the garlic become slightly fragrant before mixing it around with the chicken. Saute a couple more minutes before adding 1 tablespoon of ginger and the rest of the soy sauce. Next add in all the vegetables and stir every couple of minutes. After about 5 - 10 minutes, when chicken is cooked and veggies are cooked as you desire, add the final tablespoon of ginger, and pepper. Make a slurry with 1 tbsp corn starch and 1tablespoon cold water, and then mix it in to thicken the sauce. Serve over rice, and enjoy!


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Thursday, March 17, 2011

Buffalo Chicken Fried Chicken -

I made this about a month ago, and it was delicious. But I have a confession, it wasn't really fried, but that just sounds better then chicken baked chicken. I created this recipe on a whim, and figured it was going to be tasty or nasty. It ended up being fabulous! So good that I am willing to share it a month after the fact, or maybe thats because I started my blog a month too late. But anyways, if ya'll love buffalo wings like my husband and I try this!

3 boneless skinless chicken breasts - sliced in half to make thinner, and create 6 skinny breasts. 
2 cups Kellogg's cornflake crumbs 
1/2 cup buffalo sauce
1/2 cup ranch 

  • Preheat oven to 375
  • Mix buffalo sauce and ranch. 
  • Place buffalo mixture and Kellogg's cornflake crumbs in their own containers for dipping. 
  • Dip the chicken in the buffalo sauce, then into the Kellogg's crumbs, follow with the rest of the pieces of    chicken.
  • Place cooling rack in cookie sheet, and place breaded chicken on cooling rack.
  • Bake chicken for 30 minutes or until done.

Till next time,

Just Add Chocolate

Monday, March 14, 2011

Taco Bake

This is one of my favorite recipes. My husband doesn't think its as great as I do because he isn't a fan of sour cream. But everyone else I have ever made this for thinks its amazing. Try it for yourself! I originally got the recipe from:

1 lb ground beef
2 tablespoons minced garlic
1/4 cup taco seasoning
15 Ounce tomato sauce
8 Ounce medium shells
8 Ounce cream cheese
1 Cup sour cream
1 Package mexican cheese

Instructions : 
1. Brown ground beef with garlic, drain. Add taco seasoning and tomato sauce. Bring to a boil and then
simmer for 20 minutes.
2. In the meantime, cook pasta according to directions. Drain.
3. Mix softened cream cheese and sour cream in separate bowl.
4. Spray bottom of 9x13 pan. Put pasta in bottom of pan.
5. Spread cream cheese mixture over pasta.
6. Spoon ground meat mixture over this.
7. Sprinkle shredded cheese on top.
8. Bake @ 350 degrees for 30 minutes. Let cool 15 minutes before serving.


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Saturday, March 12, 2011

Buffalo Mac & Cheese

It was a hit! My husband thinks it could use more buffalo sauce, but I liked it as is. He likes things so hot they blister your lips, so take his suggestion with a grain of salt. 

Also if you discrimiate against cream of crap (cheddar) soups stop reading. I got the idea from Paula Dean's mac & cheese recipe which was AWESOME.

1lb of pasta (I used bow tie, its all I had, I am sure any would work)
2 chicken breasts
Fresh cracked pepper 
1 packet of ranch dressing seasoning
1/3 cup sour cream (I used light)
8oz cream cheese
1/2 cup Frank's buffalo sauce 
2 cups shredded cheddar cheese
1 can cheddar soup (cambell's)
1 lb broccoli (I used frozen and defrosted in microwave) 
Italian Panko bread crumbs 

Preheat oven to 375. Prepare pasta, cook till almost done. Dice chicken up, season with pepper and a tiny bit of the ranch seasoning. In a large pan cook chicken till cooked. Once fully cooked add the rest of ranch seasoning and stir. Add cream cheese and stir until melted. Mix in sour cream, frank's buffalo sauce, and cheddar soup. Now add the 2 cups cheddar cheese. Once mixed in add broccoli and pasta. Once all mixed, spread in baking pan that has been greased/spray with pam. Sprinkle panko crumbs on top. Bake for 20 minutes. Enjoy!

Catch ya later,

Just Add Chocolate

My version of Pot Roast

So I always thought I hated pot roast. Honestly, how it looked scared me. But because my husband loves it, and the grocery store was having a sale on meat, I decided to take the risk! I asked others for their opinions, combined it with this recipe All Recipes Awesome Slow Cooker Pot Roast, and added my own touch! After having to smell the wonderful smells all day, I was getting excited to try it. Crazy enough, I loved it!

3 - 5lb Chuck roast
garlic powder
ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
one can low sodium beef broth
1 (1 ounce) package dry onion soup mix
2.5 lbs red potatoes cut up
1lb of baby carrots
some celery chopped up
whole mushrooms

First cut up your potatoes, celery, and clean your mushrooms. Trim the extra fat off the roast, then I doused it in garlic powder and pepper, and rubbed it in. I think its pretty important to give it some good rubbing! Next time I'll even use more garlic. Mix the cream of mushroom soup, beef broth, and soup mix together. Pour some in the bottom of the crock pot. Throw the roast in the crock pot. Then pour the rest of the liquid mixture over it. Then put all the veggies around it. Set on low for 8 hours. The liquid ended up multiplying enough to cover all the veggies.


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I have debated starting a cooking blog for a while, but am finally taking the leap! This way I get to share my love for cooking and baking with you. I have a sarcastic sense of humor, so sit back, relax, and lets get cooking!