Monday’s Menu

Well little Miss Rachael Ray has been at it again y’all! I was quite the busy bee in the kitchen last week and thought I’d share one of our favorite (and easy) meals I recently made for Monday’s Menu.

Garlic Brased Chicken with Mashed Potatoes and Green Beans

While I was doing some shopping at Williams Sonoma recently, I came across their Meal Starters (aka: Life Savors)! Y’all I can only imagine how much busy Moms will love this product! We used their “40 Clove Garlic Chicken Braising Base” for this quick and easy Monday Supper.

Garlic Mix

To make the chicken using the Braising Base, season 1lb boneless, skinless chicken breast with salt and pepper. Heat 1Tbsp of EVOO in a skillet and sear both sides of the chicken. Once seared place chicken in a pot (we used our favorite Le Creuset Pot), cover with the Braising Base and cook according to the label.

It was delicious over my homemade mashed potatoes, but it was very rich in garlic flavor. (Word to the Wise if you don’t like garlic, this dish is not for you.)

Our Garlic Mashed Potatoes were a mix of, Paula Dean and The Pioneer Woman recipes. I mashed my potatoes and then used my electric mixer making the potatoes smooth and creamy. Take a look at both recipes- I used half & half, garlic powder and cream cheese. (Oh my gosh y’all this was a brilliant idea!) I also added fresh chopped chives, bacon bits and cheese to the mixture. I served the Chicken on top of the Mashed Potatoes.

Ingediants

Throw some fresh green beans into boiling water. Cook about 10 minutes, until bright green and softened. Drain. Drizzle a little EVOO, add a dash of Garlic Powder, salt & pepper to taste. Yum!

Green Beans

I don’t know about y’all but thinking about this meal is making me hungry now! Guess it’s time to get into the kitchen and start playing Rachael Ray for supper tonight! On the menu? Prosciutto wrapped pork tenderloin with an arugula salad. We will let you know how it goes! Off to cook!

We hope you’re enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!

Cheers Y’all!

Adam & Holly

PS: Remember, we’re Newlyweds not experts!


Hot! Hot! Oh we got it!

Hot Chocolate!

It’s been a been a while since our last post, with the holiday excitement, winter colds and a lack of creative inspiration on my part….our blog has become…..blogless.

We finally have most of our WEDDING photos in from Tulle & Grace and plan to post them and Honeymoon updates soon! Stay tuned for posts from all the Holiday excitement too!

We’ve had lots of requests from our previous post just what our “Adult Hot Chocolate” was. Last Christmas we became obsessed with William-Sonoma’s Peppermint Bark Hot Chocolate. While we were decorating our artificial tree Adam created a rather tasty concoction.

We just add a little of this and that…and typically have a heavy hand.

We used our Oval Le Creuset Pot to mix up our Hot Chocolate.

  1. About 4 Cups of Milk

  2. 1/2 package of William-Sonoma Peppermint Bark Hot Chocolate Mix (to taste)

  3. A few shots of Godiva Liqueur

  4. A heavy pour of your favorite Vodka (to taste)

Heat the milk on medium-high until bubbles form on the outside edges. Slowly whisk in the Peppermint Bark, once dissolved, remove from heat. Add alcohol- to you liking. Pour in a cute Christmas mug and top with Whip Cream.

Whip Cream Topping:

  1. 1/2 Pint Heavy Whipping Cream

  2. 1 Teaspoon Vanilla

  3. 2 Tablespoons of Powdered Sugar (to taste)

Beat the heavy cream until it begins to firm. Add in Vanilla and Powered Sugar. Beat until firm peaks begin to form. Add additional Powered Sugar to taste.

Dollop over Hot Chocolate, sprinkle Peppermint Bark on-top and Enjoy!
hotchocolate

Enjoy your Newly or Nearly Newlywed moments. Remember we’re newlyweds, not experts.


We CAN eat!

Cooking. I love to get in the kitchen and follow a recipe, but I can not cook. As much as I think I am a little Rachel Ray,  I can not just throw things in a pot add a little of this and that and have a mouth watering dish. Or so I thought.

Beef Bourguignon, what even is that?  I’ve heard Ina and Julia talk about it, but Lord knows I am not ready to make such a “fancy” sounding meal. I grew up with the Casserole Queen as a Mom and am new to this whole “Cooking for 2” thing.

After watching a few Food Network Shows and reading a multiple recipes I worked up the courage to “Cook.” I could hardly wait to use our new Le Creuset Dutch Oven (Thanks Aunt Jean!), but almost all the dishes I was finding seemed a little overwhelming for this wifey. Adam suggested just to start with a Roast….

Add a little of this and a little of that. Right. Lets see how this goes….

Shopping List:

photo 1(1)

  1. Piece of Meat (Adam had to help pick the right cut)
  2. Beef Stock
  3. Carrots (Pre-cut Mini)
  4. Onion
  5. Celery
  6. Baby Potatoes
  7. Lemon
  8. Salt/Peper
  9. Fresh (Garden Grown) Rosemary
  10. Fresh Garlic

Here goes nothing! I diced the onion, celery, and garlic.  Cut the potatoes in 1/2 and cut the lemon into 4 slices. I placed the pre-cut carrots and all the veggies,lemon, sprigs of Rosemary and garlic in the pot. I sprinkled the meat with salt and pepper and placed it on-top of the veggie mix. Finally, I poured  the Beef Stock over the roast and completely covered the veggies.

photo 3(1) photo 2(2)

I covered the pot, placed it in a 280° preheated oven and 4 hours later…..

photo 1(2) photo 2(3)

We COULD eat! (on our super cute Pottery Barn Dishes!)

photo 3(2)

This was SO easy to make and surprisingly tasted great! If you are like me…don’t be scared of “cooking” or using your fancy Le Creuset Pot! We were able to get quite a few meals off this one dish this week- what a wonderful 1 Pot wonder! Yay!

Next Challenge?  Beef Bourguignon.

Enjoy your Newly or Nearly Newlywed moments. Remember we’re newlyweds, not experts.