February 2023 · Jess in the Kitchen

Marinated Vegetable Salad

Last Updated on February 27, 2023 by Jess

You know when you get invited to a get together and you need to bring a dish to pass but definitely don’t want to think hard? This marinated vegetable salad is the dish you bring, my friends.

Years ago, I remember saying to the Mr, “I mean, you have a fruit salad…I wonder if there is such a thing as a vegetable salad?” As soon as it left my mouth, I felt so silly asking the question. Aren’t all salads vegetable salads? I mean, no, not if you live in the midwest. If you head to a potluck, you’ll see all sorts of non-vegetable salads. We have pasta salad. We have this Snicker apple salad. And the classic tuna salad. But this marinated vegetable salad is exactly what I envisioned when I asked that silly question. (I just brought it up again to him, and he gave me the most loving, but judgemental look).

Back to my question…

I was picturing a salad full of chopped vegetables, like chopped fruit. But unlike the fruit salad I normally make, a vegetable salad needs a little sauce to give it a pizzazz. If you’ve been here a while, you know I love to make everything from scratch, and I probably could do that here. But I have found that Zesty Italian dressing from the store just works so well and makes for a quick and delicious side.

This recipe has become my absolute go to when I have to bring a dish to pass. The healthier me loves that I can depend on vegetables being available when I am surrounded by a lot of other delicious things. It takes minimal prep and doesn’t really need to be kept cold or hot. It can just hang out at room temperature for the duration of the fest!

The best part though? It’s totally customizable. Don’t love peppers? Skip them. Want all the broccoli? Give it an extra cup!

Ready to start creating? Let’s go!

Your Ingredients for Marinated Vegetable Salad

1 head cauliflower
1-2 heads of broccoli
3 carrots
2-3 cucumbers
1 can black olives
1 red onion
2 cups halved grape tomatoes
1-2 sweet peppers
1 cup zesty Italian dressing
¼ cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil

Your Steps

Dice the red onion and cut all the remaining veggies into bite size pieces. Slice the black olives in half. Combine all the ingredients in a bowl with a cover and mix. Pour on the dressing, cheese, oregano, and basil. Stir well. Chill a few hours before serving. But this salad is best made the night before so the vegetables can marinate and is honestly best about two days later. It’s definitely not something I complain about when I have leftovers!

Chopped vegetables with spices. — Chop it up!

Marinated Vegetable Salad

You know when you get invited to a get together and you need to bring a dish to pass but definitely don’t want to think hard? This marinated vegetable salad is the dish you bring, my friends.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 0

Course Appetizer, Salad, Side Dish

Cuisine American

Servings

Ingredients

1 head cauliflower
1-2 heads of broccoli
3 carrots
2-3 cucumbers
1 can black olives
1 red onion
2 cups halved grape tomatoes
1-2 sweet peppers
1 cup zesty Italian dressing
¼ cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil

Instructions

Dice the red onion and cut all the remaining veggies into bite size pieces. Slice the black olives in half.
Combine all the vegetables in a bowl with a cover and mix.
Pour on the dressing, cheese, oregano, and basil. Stir well.
Chill a few hours before serving.

Keyword broccoli, cauliflower, cold sides, dishes to pass, Italian dressing, onions, peppers, side dish, side dishes, vegetables

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Looking for other great Sides?

Check out my Cooking page for other inspiration. Or maybe you want to eat with your eyes! Then you can find a treat or two below!

February 27, 2023February 27, 2023

JessLeave a comment

Slow Cooker Southwest Chicken

Sometimes life just calls for simple, slow cooker recipes. Whether it be a busy weeknight full of work meetings and volunteering; kiddos with sports activities at wild hours; or, if you’re like me, you’re laid up with a knee injury and can’t put weight on your leg for at least a month. When cooking is one of your happy places, you visit that happy place a few days out of surgery to create a delicious and very simple Slow Cooker Southwest Chicken.

I had craved chicken going into surgery and had the Mr. pick some chicken breasts up. Then, much to my surprise, a number of friends had asked if they could drop off meals for us, asking “would that be helpful?”

My response was always, “It sure would be helpful for my husband!” One such meal was a tortilla soup that was DELICIOUS. It made me crave more Tex Mex flavors and chicken, but I was only a few days out from the surgery and moving about the kitchen was not a thing I was ready to do.

So I did what any good food blogger would do…

I texted the Mr. a set of ingredients I thought I would need and directions to grab the slow cooker. A rearrange of chairs so I could elevate my knee and we were set! I had a great helper to drain and rinse black beans and grab the remaining spices I forgot to grab and this beauty of a recipe was set to go!

I was even able to lean on my mini me to help make some brown rice to serve it over. When we got done eating, she gave it a quick two thumbs up and I cleaned her bowl. My big kiddo was away, but also devoured a couple bowls when he got home. I think we have a win!

Let’s get cooking!

Your Ingredients to Slow Cooker Southwest Chicken

2 chicken breasts, seasoned with salt and pepper
1 15 ounce can of diced tomatoes, undrained and unsalted
1 15 ounce can of tomato sauce
1 15 ounce can black beans, rinsed and drained
1 cup frozen corn
2 cups frozen peppers and onions
1 tablespoon chili powder
1 teaspoon each of garlic powder, onion powder, cumin, oregano
½ teaspoon pepper
½ teaspoon salt
Pinch of cayenne pepper for some heat, optional
Cooked white or brown rice, to serve over
Toppings: green onions, shredded cheese, cilantro, jalapeno slices

Your Steps to Slow Cooker Southwest Chicken

Add the diced tomatoes, tomato sauce, black beans, corn, and peppers and onions to a slow cooker. Stir. Add all spices and herbs and stir again. Top with the chicken and spoon some of the vegetable mixture on top. Cook on low for 6-8 hours.

If you have not done so, cook rice. We keep instant brown rice on hand for nights we need to be quick and long grain brown rice for days we don’t need to be so quick.

When cooking is done, remove the chicken from the slow cooker. Shred using two forks and mix back into the vegetables. Serve over cooked rice and top with all the fixings you love! Me? I am hear for allll the cilantro and some cheese!

Slow Cooker Southwest Chicken

Looking for an easy dinner on those busy nights that you can still feel good about eating? Give this slow cooker southwest chicken a try!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 6

Course dinner, Main Course

Cuisine American

Servings people

Equipment

slow cooker

Ingredients

2 chicken breasts seasoned with salt and pepper
1 15 ounce can of diced tomatoes undrained and unsalted
1 15 ounce can of tomato sauce
1 15 ounce can black beans rinsed and drained
1 cup frozen corn
2 cups frozen peppers and onions
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin oregano
½ teaspoon pepper
½ teaspoon salt
Pinch of cayenne pepper for some heat optional
Cooked white or brown rice to serve over
Toppings: green onions shredded cheese, cilantro, jalapeno slices

Instructions

Add the diced tomatoes, tomato sauce, black beans, corn, and peppers and onions to a slow cooker. Stir.
Add all spices and herbs and stir again.
Top with the chicken and spoon some of the vegetable mixture on top. Cook on low for 6-8 hours.
If you have not done so, cook brown rice according to directions.
When cooking is done, remove the chicken from the slow cooker.
Shred using two forks and mix back into the vegetables. Serve over cooked rice and top with all the fixings you love.

Keyword chicken, chicken recipes, crock pot, crockpot, slow cooker, Southwest, Tex Mex

Tried this recipe?Let us know how it was!

Looking for things to pair with dinner tonight?

Check out some of these recipes for inspiration or head to my Cooking or Baking pages!

February 18, 2023February 17, 2023

JessLeave a comment

Homemade Clam Chowder

If you hang out with me on Instagram, you may know that I am part of a collab that cooks from a different cookbook each month. The intent was to use those books that are collecting dust, but for many of us, it has led to us purchasing more books. Ha! For me, it has also led to some new explorations and recipe development. Case in point, this homemade clam chowder.

A month ago, I had pulled out the first cookbook I ever bought, Betty Crocker’s Big Red Cookbook (okay, that might not be it’s name, but that’s what I am calling it) and in flipping through the pages for our challenge, I stumbled on the clam chowder recipe. That’s one of the Mr’s favorites!

It was super simple; too simple. And when I cook for our cookbook collab, I try my best to stick to the recipe and avoid going rogue, as much as I would like to. That meant I picked different recipes for the collab, but also that it was time for me to play and create my own take on clam chowder. I knew my husband would love it!

Ready to give it a try? Let’s cook together!

Your Ingredients

2 cans of clams, reserving the juice
2 tablespoons olive oil
1 cup diced onion
2 cups diced potatoes
1 ½ cups diced celery
1 teaspoon garlic
1 cup water
¼ cup flour
¼ cup butter
1 cup half and half
1 ½ cups milk
½ teaspoon pepper
½ teaspoon salt

Your Steps to Homemade Clam Chowder

In a dutch oven (I love my cast iron Dutch oven!), heat olive oil over medium heat. Once hot, add onion, potatoes, and celery. Saute for 8-10 minutes, until the onion has softened. Stir in garlic, water, and clam juice. Add additional water to make sure the vegetables are covered, if needed.

Bring to a boil and simmer the vegetables for ten minutes, until potatoes are soft. Meanwhile, add the butter to a medium skillet on medium heat. Once melted, whisk in the flour and cook until it starts to just brown. SLOWLY, slowly stir in the half and half, ¼ cup or so at a time. Add salt and pepper.

Whisk the half and half mixture into the vegetable mixture. Stir in milk and clams and cook until just heated through to prevent the clams from getting chewy.

Note: If you dig a creamier soup, swap some of the milk for more half and half or use a whole milk rather than something like skim.

Chopped vegetables for homemade clam chowder — Cook down those vegetables.

All those vegetables cooked down. — Cook down those vegetables.

Homemade Clam Chowder

A simple and delicious take on clam chowder that can be put together in under 40 minutes!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course dinner, Main Course, Soup

Cuisine American

Servings

Equipment

Ingredients

2 cans clams reserving the juice
2 tablespoons olive oil
1 cup diced onion
2 cups diced potatoes
1 ½ cups diced celery
1 teaspoon garlic
1 cup water
¼ cup flour
¼ cup butter
1 cup half and half
1 ½ cups milk
½ teaspoon pepper
½ teaspoon salt

Instructions

In a dutch oven, heat olive oil over medium heat. Once hot, add onion, potatoes, and celery. Saute for 8-10 minutes, until the onion has softened.
Stir in garlic, water, and clam juice. Add additional water to make sure the vegetables are covered, if needed. Bring to a boil and simmer the vegetables for ten minutes, until potatoes are soft.
Meanwhile, add the butter to a medium skillet on medium heat. Once melted, whisk in the flour and cook until it starts to just brown. SLOWLY, slowly whisk in the half and half, ¼ cup or so at a time. Add salt and pepper.
Whisk the half and half mixture into the vegetable mixture. Stir in milk and clams and cook until just heated through to prevent the clams from getting chewy. Serve immediately.

Notes

Note: If you dig a creamier soup, swap some of the milk for more half and half or use a whole milk rather than something like skim.

Keyword cast iron cooking, clam chowder, clams, cream soup, fall eats, Potatoes, sides, soup, soups and stews, winter eats

Tried this recipe?Let us know how it was!

Looking for other recipes?

Might I suggest some of my other favorite soups and stews and a dessert or two! Or you can head right to my Baking or Cooking page for more inspiration.

February 11, 2023February 10, 2023

JessLeave a comment

No Bake Cornflake Cookies

Last Updated on April 4, 2023 by Jess

I have had a certain fondness for no bake cookies since I was little. I hadn’t made them often, but if they were an option at a bake sale or dessert bar, I generally would go for them; as long as there wasn’t a brownie or Rice Krispy treat as an option, of course. Then came the time I needed a no bake cookie, and these beautiful no bake cornflake cookies were the result!

Let me take a step back and explain. But where to start….My big kid has become an avid basketball player, and because of this, he plays 2-3 games most weekends in January and February all around the area. Our town hosts said games soon and the parents of my son’s team were assigned baked goods.

I LOVE baking and making cookies. But…a few weeks ago, my husband was doing some remodeling in our kitchen (yay!) and when he pulled out our range and then put it back, the oven stopped working correctly (booo!) That means for the last three weeks, I have baked exactly two loaves of bread and broiled one dish. Not great news for the baked goods.

Well, I guess this is a great opportunity to work on a no bake cookie recipe, right? And just a few weekends ago, I had purchased a GIANT box of corn flakes for cheesy potatoes. The stars had aligned for some delicious no bake cornflake cookies.

My issue?

In looking at all the recipes I could find, no bake cookies are just full of sugar and corn syrup. I love me some sugar and butter, but I also try to find balance and replace when I can.

My go to replacement for sugar is maple syrup (my family and I started tapping trees a few years ago. Learn about it here!) I was worried it wouldn’t allow the cookies to set, but it worked great! And because the only other real ingredients are corn flakes and peanut butter, I would ALMOST venture to say you could call these breakfast cookies. I mean, I won’t stop you…hehe.

Now let’s get creating! For this recipe, I’ll leave it in small batch format. You can easily double it to get more delicious no bake cookies, but as it is written, this will give you about 20 cookies.

Your Ingredients

½ cup maple syrup
½ cup peanut butter
½ teaspoon vanilla
Nice pinch of salt
2 tablespoons cocoa powder
2-2 ½ cups corn flakes
½ cup finely chopped nuts (optional)

Your Steps to No Bake Cornflake Cookies

Prepare two baking sheets with wax or parchment paper to place the cookies on when they are cooling.

In a medium saucepan, combine syrup, peanut butter, cocoa powder, and the pinch of salt. Heat over a medium heat until the sauce JUST reaches a full boil. Remove the kettle from the heat and stir in the vanilla, corn flakes and nuts (if using) until well coated, adding more flakes if needed.

Using a cookie or ice cream scoop, scoop the cookies onto prepared baking sheets. They will stay together better if you give them a little squeeze. Allow to cool until set, about 30-60 minutes. Once set, store in an airtight container.

Peanut butter, cocoa, and maple syrup — Create that lovely chocolate goodness

All the chocolate is melted and ready to go — Create that lovely chocolate goodness

No Bake Cornflake Cookies

Looking for a no bake cookie but want to skip on a bit of the refined sugar? Give this great no bake cornflake cookie a try!

3 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Rest Time 1

Course Cookies, Dessert

Cuisine American

Servings cookies

Ingredients

½ cup maple syrup
½ cup peanut butter
½ teaspoon vanilla
Nice pinch of salt
2 tablespoons cocoa powder
2-2 ½ cups corn flakes
½ cup finely chopped nuts optional

Instructions

Prepare two baking sheets with wax or parchment paper to place the cookies on when they are cooling.
In a medium saucepan, combine syrup, peanut butter, cocoa powder and the pinch of salt. Heat over a medium heat until the sauce JUST reaches a full boil.
Remove the kettle from the heat and stir in the vanilla, corn flakes, and nuts (if using) until well coated, adding more flakes if needed.
Using a cookie or ice cream scoop, scoop the cookies onto prepared baking sheets.
Allow to cool until set, about 30 minutes. Once set, store in an airtight container.

Keyword chocolate and peanut butter, chocolate cookies, corn flake cookies, no bake cookies, no bake desserts, peanut butter, quick cookies, quick treats

Tried this recipe?Let us know how it was!