Fabulously Delicious

Twice-Baked Chipotle Sweet Potatoes

2012-02-01T15:00:00.000-07:00

I had this recipe in my mind for a while before I actually decided to take it on, and now I'm wondering why I waited so long! The sweet potato-chipotle combination is such a perfect balance of slightly sweet and slightly smoky - as my 2 year-old says, "yum, yum, yum!"

One thing: be sure not to go overboard with chipotles, otherwise you might end up with seriously spicy potatoes! I kept them to a minimum and was very pleased with how the chipotle flavor is prominent but not overwhelming. You can even skip the "twice baked" part of this and just enjoy these potatoes right out of the blender, which is what I would have done if I didn't have other mouths to feed :)

Ingredients

2 large sweet potatoes
2 Tbsp. sour cream
2 Tbsp. butter, softened
1 Tbsp. finely chopped chipotle chiles, canned in adobo sauce
1/4 tsp. salt
Fresh cilantro, for garnish (can also use green onion tops)

Directions

1. Preheat oven to 400 degrees. Pierce sweet potatoes all over with a fork, then place on a foil-lined baking sheet. Bake for 1 hour or until tender. Remove from oven and let cool slightly.

2. Cut each sweet potato in half lengthwise, and scoop out the pulp; set potato skins aside. Combine pulp, sour cream, butter, chipotle and salt in a blender and puree until smooth.

3. Place potato skins back on baking sheet. Fill each shell with 1/4 of the sweet potato mixture. Bake an additional 10 minutes or until heated through. Garnish with cilantro.

Salmon Baked in Foil

2012-01-31T08:30:00.000-07:00

I don't have much to say about this other than it was good. Tasty. Easy. The most important qualities for my dinnertime these days.

The salmon came out cooked perfect and the flavors were great - the tomatoes added a little sweetness that was a nice complement to the fish.

From Food Network

Ingredients

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Directions

1. Preheat the oven to 400 degrees F.

2. Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

3. Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Zucchini "Noodles"

2012-01-29T08:25:00.000-07:00

What. A. Delight.

Healthy, low-carb eating has been soooo much easier for me this time around with all my newly discovered carb substitutes. First quinoa and now zucchini.

I've always been a fan, but have never thought to make it this way before. By using a vegetable peeler to get thin strips and then slicing those strips even thinner, the zucchini takes on an almost noodle-like quality and appearance and therefore turns into a fantastic sub for pasta! Bonus: It looks pretty too!

I made these to go with the Cheese-stuffed Meatballs below, and topped with some homemade tomato sauce, which I would recommend over a store-bought sauce for this because the chunky, fresh tomatoes helped to bulk up the delicate zucchini - I think a smooth sauce wouldn't hold up as well.

No recipe needed - just peel into thin strips, and then roll up and cut into even smaller strips if you prefer. Saute just for a few minutes in a little olive oil with salt and pepper and there you have it - zucchini "pasta"!

Cheese-stuffed Meatballs

2012-01-29T08:17:00.000-07:00

You're going to want to make these meatballs. Trust me on this one. I'm not a meatball lover (unless they are albondigas, which is my only exception) and so if I'm telling you make these, you should listen! Adding some gooey cheese into the middle makes these oh-so much better than a regular old plain, boring meatball. Let's say it together: "No more boring meatballs!"

I made my meatballs pretty big and cooked them up in a 12-cup muffin pan, so they actually came out looking like little meat muffins. Wow, saying "meat muffin" our loud does not make them sound tasty, but trust me they are and you know, they looked pretty adorable. You can put them on a baking sheet if you prefer to keep a more rounded shape and don't want to have to say "meat muffin". I've already said it way too many times.

I served these with some yummy homemade tomato sauce, and over zucchini "noodles" for me and regular fettucine for everyone else. These would also be great for a meatball sandwich if that's your fancy. Any way you like, these are fantastic.

Ingredients

2 lbs. ground turkey (can also use ground beef)
2 eggs
1/2 cup finely chopped yellow onion
1/2 cup Panko bread crumbs
1 Tbsp. Worcestershire sauce
1 Tbsp. deli (brown) mustard
1/2 cup finely grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
3-4 sticks string cheese, each stick cut into 5 pieces
* I made my meatballs quite large, and so got 12 big ones and 3 smaller ones out of the meat mixture, and used 3 string cheese. If you make them smaller, which I would actually recommend so you get a higher cheese-to-meat ratio, you can probably make at least 20 meatballs.

Directions

1. In a large bowl, combine turkey and all other ingredients except string cheese. Mix well to combine (use your hands to get the best results!).

2. Spray a large baking sheet with cooking spray (or each cup of a muffin tin, if using). Take 1/4 cup of meat mixture and roll into a ball. Press your finger into the center to make an indent, and place a piece of string cheese into it. Roll meat mixture again to cover the cheese completely and make a meatball shape. Place meatballs onto baking sheet or into muffin pan. Bake for 30 minutes or until cooked through and cheese starts to ooze out. Remember, in this case, ooze is a good thing! Cook them too long and the cheese will start to harden and not be melty (this happened to a few of mine). Serve immediately.

Garlic and Red Pepper Shrimp

2012-01-27T15:01:00.000-07:00

I made this shrimp to go with the Quinoa Fried "Rice" below, and it was a great complement to it. I was going to go with a simple garlic shrimp saute, but I had a red pepper I needed to use up and I was glad I did - it was a fantastic added flavor. Definitely a keeper!

Ingredients

3 Tbsp. butter
1 red pepper, chopped
4 cloves garlic, minced
1 lb. raw medium shrimp, peeled and deveined
1 Tbsp. parsley
1/2 lemon, juiced and zest

Directions

1. Melt butter in a large skillet over medium heat. Add red pepper and garlic and cook, stirring frequently, 3 minutes. Add shrimp and cook until no longer pink. Sprinkle with parsley and add lemon juice and zest. Remove from heat and serve immediately.

Quinoa Fried "Rice"

2012-01-27T15:00:00.000-07:00

I need to do a whole post on my new-found love for quinoa. This stuff is amazing! Its my new favorite "healthy eating" food, because what I miss most when trying to scale back is grains and carbs, and this one fills in for those perfectly so I never have to feel like I'm missing something! It has a nice little chewy bite to it that makes it a fantastic substitute for rice in particular, which is how I used it in this recipe.

Not only is this super easy to put together, using quinoa instead of rice makes it a really light yet hearty-feeling side dish. Feel free to sub in any veggies you prefer.

Ingredients

2 tsp. canola or vegetable oil
1/2 tsp. sesame oil
4 green onions, chopped
1 clove garlic, mined
1 cup frozen peas and carrots, thawed
3 cups cooked quinoa
3 Tbsp. soy sauce

Directions

1. In a wok or large skillet, heat oil and sesame oil over medium-high heat. Add green onions and garlic and stir-fry 1 minute. Stir in peas and carrots and quinoa, and stir-fry 3 minutes or until heated through. Add soy sauce and stir to combine. Serve warm.

Baked Zucchini Fries - No Recipe Needed

2012-01-26T09:30:00.000-07:00

An easy, light, and delicious way to enjoy zucchini! Best part - no recipe needed!

Here's how:

Cut 2-3 zucchini into thin strips

Lightly coat in flour, dip in beaten egg, and then roll in seasoned Panko bread crumbs (I seasoned with garlic and onion powder, salt and pepper, and chili powder)

Place on a baking sheet and spray with cooking spray

Bake 10-12 minutes at 375 or until golden and crispy

Enjoy!

Lemon-Sage Chicken Cutlets

2012-01-24T09:30:00.000-07:00

I had some sage leftover from Thanksgiving that I hadn't opened and therefore was miraculously still fresh and perfect, and I was happy to find this recipe to use it in. I really enjoy sage but it seems to only be called for in Thanksgiving-ish dishes (stuffing, butternut squash, etc), so this one appealed to me because it can be enjoyed anytime!

I was definitely intrigued by the process of flour first, egg second, but the chicken actually came out light and crispy and not "eggy" at all. The lemon flavor just peeks through and is a nice complement for the sage. I also skipped the wine/broth/butter sauce at the end, and even though I think it would be good this chicken was yummy without it!

Recipe from Food Network

Ingredients

2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 large eggs
Juice of 1 lemon, plus lemon wedges for serving
3 tablespoons extra-virgin olive oil
4 sprigs sage, leaves only (I added about 8)
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1 to 2 tablespoons unsalted butter

Directions

1. Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.

2. Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.

3. Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.

4. Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.

5. Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.

Fresh Grape Tomato Sauce

2012-01-21T04:45:00.000-07:00

I was excited to find grape tomatoes on sale at my produce store this week, and I bought a bunch because I'd been craving a fresh tomato sauce to bring a hint of summer to this cold winter. This one is perfect - so fresh and easy!

I used this one to put over some baked eggplant parm and spaghetti squash (pics of that below), but it would also be fantastic over fish or chicken or pasta.

1 Tbsp. olive oil
5 cloves garlic, smashed
2 pints grape tomatoes, cut in half
Salt and pepper
1/4 cup fresh chopped basil

In a large skillet heat oil on high heat. Add garlic and cook until golden. Add tomatoes, salt and pepper and reduce heat to low. Simmer for about 15 minutes. Add fresh basil and cook another 5 minutes.

Oven Baked Garlic and Parmesan Fries

2012-01-19T08:01:00.000-07:00

I didn't get a photo of these, because they were gone so fast! The herbs and cheese make these a fantastic side dish - not your average fries!

Ingredients

4 large unpeeled russet potatoes, cut into 1/4-inch strips
1/4 cup olive oil
3 cloves garlic, minced
1/2 teaspoon ground dried thyme
1/4 teaspoon seasoned salt
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
1/4 teaspoon seasoned salt (optional)

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).

2. Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.

3. Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

Mushroom (and Sausage) Pie

2012-01-18T08:00:00.000-07:00

If you aren't a fan of mushrooms you should probably just stop reading right now. Actually I don't even know if we can keep being friends :). But if you're a mushroom-lover like me, then I highly recommend this dish!

I found this recipe because I had some mushrooms and a pie crust to use up quickly, and luckily I had all the ingredients on hand for this one. My only changes to the original were using a different cheese (mozzarella vs. monterey jack) and adding some pork sausage to make it a little more of a breakfast treat, but leave that out and you have a yummy, cheesy, mushroomy pie that you could enjoy any time of day.

Original Recipe here

Ingredients
1 refrigerated pie crust (or be ambitious and make your own)
2 Tbsp. butter
1 lb. sliced mushrooms (I used white button)
2 cloves garlic, minced
Salt and pepper
1/2 cup half-and-half
1/3 cup milk
1/3 cup sour cream
2 eggs, lightly beaten
A dash of ground cardamom or nutmeg (optional)
1 Tbsp. chopped fresh parsley
1 cup grated Mozzarella cheese
1/2 cup cooked and crumbled breakfast pork sausage

Directions

1. Preheat oven to 425°F. Place pie crust in a pie pan and line the inside of a pie shell with heavy aluminum foil, pressing it against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool.

2. In a large sauté pan melt butter on medium heat. Add mushrooms, stir to coat with the butter. Increase the heat to high, stirring constantly until the moisture the mushrooms has released and evaporated, a few minutes. Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat.

3. Beat together the eggs, sour cream, milk, and cream. Add freshly ground pepper, a pinch of salt, and cardamom or nutmeg if using. Stir in the grated cheese and chopped parsley.

4. Spread the sautéed mushrooms along the bottom of the pre-baked pie crust. Pour the cheese and cream mixture over the top of the mushrooms. Bake for 30-35 minutes, until nicely browned on top and a knife inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before serving.

Baked Chile Relleno

2012-01-17T14:19:00.000-07:00

I love me a good chile relleno, but the deep-fried cheesy goodness variety doesn't fit in well with my current healthy eating plan. I came up with this version so I could enjoy a spicy stuffed pepper without so much guilt! It was also much easier to prepare than a traditional chile relleno, because it was easier to remove the seeds since it didn't matter if the peppers split open too much because they weren't going to be fried.

I really liked the stuffing mixture on its own - you'll notice that I didn't even add any sort of spices or seasonings to it, because of the great flavors of all the veggies in it! You could also omit the chicken sausage for a great vegetarian meal, and if you don't want a spicy pepper this would also be great in a red or gold pepper instead.

Ingredients

4 poblano peppers
2 links chicken sausage (I used a green chile variety)
2 tsp. olive oil
1 red pepper, chopped
1/2 red onion, chopped
8 oz. cremini mushrooms, chopped
3 cloves garlic, minced
2 roma tomatoes, seeded and chopped
1 cup canned sweet corn
1 Tbsp. cilantro, chopped
2 Tbsp. reduced-fat sour cream
1 cup reduced-fat cheddar cheese

Directions

1. Preheat broiler. Place poblanos on a foil-lined baking sheet. Broil, turning every few minutes, until skin is completely blackened and blistered. Immediately place poblanos is a large bowl and cover tightly with plastic wrap. Let steam at least 15 minutes. Peel charred skin from the peppers. Cut a slit down one side and carefully remove seeds. Set peppers aside. Turn oven down to 375 degrees.

2. Meanwhile, remove casing from chicken sausage and place in a large skillet. Break up into small pieces and stir frequently until cooked through, about 7-8 minutes. Remove from pan, drain any fat and set aside.

3. Heat olive oil in the same skillet. Add red pepper, onion, and mushrooms and cook, stirring occasionally, until onion is translucent and mushrooms are soft, about 6-7 minutes. Add garlic and tomatoes and cook 2 minutes more. Stir in corn, cilantro, sour cream, and chicken sausage remove from heat.

4. Place peppers on another foil-lined baking sheet. Stuff with the chicken sausage mixture and top with cheese. Bake 10-12 minutes or until cheese is melted and bubbly.

Baked Salmon

2012-01-15T14:05:00.001-07:00

I avoided trying to make salmon at home for a long time, because if its not cooked perfectly its not pleasant to eat. This is such a simple recipe, but the results are a fantastic! Thanks, Marci for sharing!

Line a cookie sheet with parchment paper.
Cut salmon into single serving portions and lay on paper.
Thinly coat with olive oil.
Generously season with Old Bay (I also sprinkled with dill).
Lay sliced lemon on top, then pop in a 400 degree oven for about 25 minutes.

Spicy Tortilla Soup With Shrimp

2012-01-06T15:30:00.000-07:00

As I finished off my bowl of this soup tonight, I told my husband that it might just be my new favorite! It was a hard thing to say, especially since I feel as though I'm cheating on my long-running favorite Mexican Chicken Lime Soup, but this one might edge it out just a little.

I would hesitate to call this a "tortilla" soup though; I feel like that term gets used rather liberally these days. I would describe it more as a hearty vegetable soup with a little kick.

Whatever its called though, the best part about this soup is that it comes with a great deal of versatility as well. For example:
* I love a spicy broth, but what if you don't? Just omit the chipotles and cut down the chili powder.
* Don't like shrimp? Don't use it! I liked it but I don't think its absolutely necessary, and would be fine without. Or just substitute chicken.

It also fits right in with my low-fat, low-carb diet, and since I'm already sad there aren't any leftovers I think I'll be making this again soon!

See the original recipe from Cooking Light

Ingredients

1 Tbsp. olive oil
1 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrot
1 Tbsp. minced chipotle chile, canned in adobo sauce
1 tsp. ground cumin
1 tsp.chili powder
2 tsp. minced garlic
4 cups fat-free, lower-sodium chicken broth
1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
12 ounces peeled and deveined medium shrimp
1 Tbsp. fresh lime juice
1/8 teaspoon salt
1/2 cup lightly crushed baked tortilla chips (about 1 ounce)
1 cup diced avocado (about 1/2 pound)
2 Tbsp. fresh cilantro leaves (optional)

Directions

1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through garlic); cook 6 minutes or until carrot is crisp-tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally. Add shrimp; cook 2 minutes or until shrimp are done.

2. Remove from heat; stir in juice and salt. Divide shrimp mixture evenly among 4 bowls; top evenly with chips and avocado. Garnish with cilantro, if desired.

Lobster Bisque

2012-01-03T15:00:00.000-07:00

Lobster Bisque.

How do I love thee? I could count the ways, but it would be much easier to just say that you might just be the perfect soup.

Honestly, a good lobster bisque is such a wonderful treat. I love how the smooth, velvety soup is broken up only by chunks of yummy, sweet lobster. This is definitely a special occasion soup in our house, although this last time I made it I wondered why we didn't allow ourselves to enjoy it more often. Hence the one and only New Year's Resolution I have this year - make more lobster bisque!

I've done my best to post my recipe here. I've been making this soup for years and have never before written it down, because I do my best cooking by taste rather than precise measurements. Somehow even though I've never followed a recipe this soup always comes out tasting the same...must be magic! But when making it earlier this week I decided to finally jot down the steps, so I could post it here and hopefully encourage others to try it too. Or you could just come over and let me make it for you, helping me fulfill my New Year's Resolution of course :)

Oh, and the best part about this soup (other than the taste, of course)? Even though it sounds fancy, other than the lobster tails the rest of the ingredients are very basic, probably things you already have in your kitchen. There - now you have NO excuse not to indulge!

Ingredients

2 lobster tails
1 bay leaf
1/4 tsp. Old Bay seasoning
1 tsp. chicken bouillon

Shrimp and/or crab shells, optional *see note*
2 tsp. olive oil
4 carrots, peeled and chopped
3 celery stalks, chopped
1 medium onion, chopped
3 Tbsp. tomato paste
1 (8 oz) bottle clam juice
1/4 tsp. garlic powder
3 Tbsp. butter
3 Tbsp. flour
1 cup half-and-half
2 green onions, chopped

* If I have them handy (they aren't absolutely necessary), I like to add discarded shrimp or crab shells at this step, to enhance the seafood flavor of the broth. I made this on New Year's, and hit the jackpot because we had both shrimp and crab legs a few days before, so I had lots of extra shells to add.

Directions

1. Place lobster tails in a medium sauce pan. Cover with water (about 4-6 cups), and add bay leaf, Old Bay, chicken bouillon, and seafood shells (if using). Bring to a boil, then reduce heat to medium and cook until lobster tails are bright red and start to curl up. Strain the broth through a fine strainer into a bowl; discard all solids except for lobster tails.

2. Place lobster tails on a cutting board. Split with a knife, remove the meat, and chop meat into small pieces. Reserve shells.

3 . Meanwhile, in a large stockpot, heat olive oil over medium heat. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 7-8 minutes. Add the tomato paste and cook 2 minutes, stirring to incorporate onto the vegetables. Pour in clam juice, the lobster broth, reserved lobster tail shells, and garlic powder. Bring to a boil, season again with salt and pepper, then reduce heat and simmer 20 minutes. Strain the broth through a fine strainer into a large bowl, then return to the stockpot. Discard all solids (or, if you are like my husband and can't bear for food to go to waste, you can pick out the lobster shells and eat the vegetables, ha). Bring broth back up to low boil over medium-high heat.

4. In a saucepan, heat butter over medium heat. Add flour and whisk to combine. Cook 1 minute. Slowly add half-and-half, whisking constantly. Once mixture is thoroughly combined, thick and creamy, stir into broth, whisking constantly.
*Note: After this, if your soup isn't as thick as you would like, just create another roux by combining 1 Tbsp. melted butter and 1 Tbsp. flour in a sauce pan. Whisk together then stir directly into soup - this will thicken it a little more!

5. Remove bisque from heat and stir in lobster meat and green onions. Serve warm with crusty bread for dipping. Perfection!

Pepper Jack Potato Soup

2011-12-30T07:48:00.000-07:00

Thanks to Marci for sharing another great recipe! I really liked this one, so much that I didn't mind having it as leftovers the following night - and I rarely go for leftovers! Like Marci, I was pleasantly surprised at how creamy it turned out despite using fat-free evaporated milk. And the pepper jack added a little twist to the traditional potato soup, making this a perfect cold winter's night soup.

Recipe posted here as my adaptation (see the link to Marci's blog above for the original)

Ingredients

3 strips of bacon (plus extra for garnish, so I used about 7)
1 Tbsp. olive oil
1/4 medium yellow onion, diced
3 garlic cloves, crushed1 carrot, peeled and diced
1 green bell pepper, diced1 red bell pepper, diced
1 1/2 cups chicken broth2 cups cubed russet potatoes (about 4 or 5 medium sized)
1/4 cup butter
1/4 cup flour
1 (12 oz) can fat-free evaporated milk
8 oz pepper jack cheese, shredded
1/2 tsp. ground pepper
1/2 tsp. salt

Directions

1. Fry the bacon, crumble and set aside.

2. Heat the oil in a soup pot on medium heat. Add onions, garlic, carrots, and the bell peppers; cook and stir just until the onions are soft. Add the broth and bring to a boil. Decrease the heat and simmer about 20 minutes, or until carrots are cooked.

3. Meanwhile, boil the potatoes in a medium saucepan until they are just tender, about 10 minutes. Drain and add to the soup with bacon (reserving some to crumble on top). Wipe out the pan if necessary and use if for the next step.

4. Melt the butter over low heat. Add the flour and turn the heat up slightly and whisk until the mixture is bubbly. Add the milk, stirring constantly until the mixture thickens. Add to the soup.

5. Stir in the cheese and continue to cook until the cheese melts. Do not boil. Season with salt and pepper. Ladle into bowls and serve with additional bacon garnish.

Lasagna Roll-ups

2011-12-28T14:26:00.000-07:00

A little less time-consuming than a traditional lasagna, with all the same taste! I went with a spinach and mushroom combination for these, but you can use any filling you want...next time I'm going with a chicken and alfredo mix!

Ingredients

8 lasagna noodles

2 tsp. olive oil

1/2 tsp. Worcestershire sauce

10 oz. cremini (baby bella) mushrooms, sliced

3 cloves garlic, minced

1 (10 oz) pkg. frozen chopped spinach, thawed and squeezed dry

1 cup part-skim Ricotta cheese

2 oz. (1/4 block) reduced-fat cream cheese, softened

1 1/2 cups mozzarella cheese

1 tsp. dried basil

Salt and pepper, to taste

1 (26 oz) jar marinara sauce

Directions

1. Preheat oven to 375 degrees.

2. Cook lasagna noodles according to package directions. Drain.

3. In a medium skillet,combine olive oil and Worcestershire sauce over medium heat. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Stir in garlic and cook 1 minute more. Remove from heat.

4. In a large bowl, combine spinach, Ricotta, cream cheese, and 1/2 cup mozzarella. Mix well and season with basil, salt and pepper. Stir in mushroom mixture.

5. Lay out lasagna noodles on parchment paper or foil. Spread about 2-3 Tbsp. filling across each noodle, leaving about 1" free on one end. Roll up noodle over filling, then place seam side down in a square baking dish. Top with marinara sauce and remaining 1 cup mozzarella. Bake until heated through and cheese is melted and golden, about 25 minutes.

Pork Tenderloin Sandwich

2011-12-22T08:06:00.002-07:00

I'd neither had nor even heard of pork tenderloin sandwiches until I went to Iowa for the first time several years ago. They are a big Midwest thing, and its a little sad they haven't made their way out West because they are DE-licious! I mean, its fried pork on a bun, how could it not be good?

I finally tried my hand at making these at home, and was pleasantly surprised at how easy they are AND how fantastic they taste. Yes, its like a chicken sandwich, but why can't the other white meat get in on the game? One plus to the pork is that you can pound it so much thinner, which I like, and that it literally takes just a few minutes of frying to come out golden and crispy and perfectly cooked through. So glad I don't have to go all the way to Iowa for my fix!

Ingredients

1 pound pork tenderloin*
1/4 cup all-purpose flour
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
1 egg, beaten
1 Tbsp. milk
1/2 cup bread crumbs
Additional onion powder, garlic powder, and chili powder (if bread crumbs are not pre-seasoned)
Canola oil, for frying
4 large hamburger buns, split and toasted
Optional toppings:
Sliced onion
Dill pickle slices
Mustard, Mayo, BBQ Sauce

*Note: I used a pre-packaged pork tenderloin that was 1 1/2 lbs, and for 4 sandwiches I only used less than half of it. So, depending on how many mouths you have to feed, 1 lb. of tenderloin may actually be too much or just right. I chopped up the rest of mine and stewed it for some shredded pork tacos...love that I was able to get 2 full meals out of it!

Directions

1. Slice pork tenderloin crosswise into 4 pieces, each about 1 " thick. Place one piece cut side up on between sheets of plastic wrap. Pound with a meat mallet until about 1/4" thick. Repeat with remaining 3 slices.

2. In a shallow bowl, combine the flour, onion powder, garlic powder, salt and black pepper. In another bowl, whisk together the egg and milk. In a third bowl, combine bread crumbs and additional onion powder, garlic powder, and chili powder (optional).

3. Pour oil into a large frying pan, enough to cover the bottom. Heat over medium-high.

4. Dredge a piece of pork in the flour until well-coated. Shake off any excess. Dip in egg and coat both sides. Transfer to the bread crumbs and coat both sides. Shake off any excess, then add to the hot oil. Repeat with remaining pork slices. Cook about 2-3 minutes on each side, until golden brown and cooked through. Drain on paper towels. Serve immediately on toasted buns with desired toppings.

Holiday "Baking"

2011-12-21T11:45:00.000-07:00

I love holiday baking that doesn't actually involve an oven, so these two recipes are perfect for me! Peppermint bark and a 3-minute fudge means a pretty platter of goodies that I can whip up in less than 20 minutes!

Peppermint Bark

2 pounds white chocolate
1 cup crushed peppermint candy canes

Melt chocolate in a double boiler (you can also use a microwave, just check and stir often!). Stir in crushed candy canes. Spread onto a sheet pan lined with foil or waxed paper. Chill in the refrigerator for one hour or until set. Break apart into pieces and enjoy!

3-Minute Fudge

This is so easy, and you can use any combination of "chips" that you want! See here for the recipe I used.

I have two suggestions below to make either a chocolate/butterscotch fudge with toffee bits, or a dark chocolate/mint fudge with peppermint sprinkles.

2 bags "chips", any flavor*
1 (14 oz) can sweetened condensed milk
Toppings and Mix-ins, optional

Basic recipe: Combine chips in a large, microwave-safe bowl. Stir in sweetened condensed milk. Microwave on high 3 minutes, stirring about every 30-45 seconds. Stir in mix-ins (optional). Pour into a square baking dish lined with foil. Top with additional mix-ins or toppings (also optional). Chill in refrigerator until hardened and cool. Cut into squares and enjoy!

*Some recommended combinations:
1 bag semi-sweet chocolate chips + 1 bag butterscotch chips (with Heath Toffee Bits mixed-in and sprinkled on top)
1 bag dark chocolate & mint chips (a seasonal find) + 1 bag semi-sweet chocolate chips (with crushed candy canes on top)
Also...a chocolate and peanut butter chip combination would be fantastic!

Pork and Noodle Stir Fry

2011-12-17T09:16:00.000-07:00

This recipe from Food & Wine was a great way to use up some cheap pork tenderloin I picked up a while back. Simple ingredients and flavors, but it was pretty good and actually tasted great re-heated the next day too. The only change I would make is in the type of noodles I used, which were dry udon noodles. I think ramen or fresh udon would work better, so I'll be changing it up next time.

Ingredients

8 ounces Japanese curly noodles or instant ramen
3/4 cup chicken stock or low-sodium broth
3 Tbsp. soy sauce
2 tsp. Asian sesame oil
1/2 tsp. crushed red pepper
1 1/2 tsp. cornstarch
1 Tbsp. water
3 Tbsp. vegetable oil
3 large garlic cloves, thinly sliced
2 large eggs, beaten
1 pound pork tenderloin, cut into 1/2-inch dice
Kosher salt and freshly ground pepper
10 ounces shiitake mushrooms, stemmed and thinly sliced (I used cremini)
2 heads baby bok choy, sliced crosswise 1/4 inch thick

Directions

1. Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.

2. In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a plate. Add the eggs to the skillet and cook, stirring frequently, until set, about 1 minute. Transfer the eggs to the plate. Season the pork with salt and pepper. Add the pork to the skillet and stir-fry over moderately high heat until browned and just cooked through, about 3 minutes. Transfer the pork to the plate with the garlic and egg.

3. In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over moderate heat until tender, about 4 minutes. Add the bok choy and cook until softened, about 3 minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the sauce thickens, about 2 minutes. Add the garlic, egg, pork and any accumulated juices and cook, tossing until the pork is heated through, 1 minute. Transfer to bowls and serve.

Pumpkin Bread

2011-12-13T09:08:00.004-07:00

We've been eating a lot of pumpkin bread around here lately, because a) we still have a lot of pumpkin puree in the freezer, from cooking and pureeing our Halloween pumpkins, b) because its just so darn easy to make, and c) because its delicious!

My go-to recipe is below, super simple and it really does come out practically perfect every time.

Pumpkin Bread

from Allrecipes

Ingredients

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 (16 ounce) can solid pack pumpkin
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup water

Directions

1. In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water.

2. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.

Note: Homemade pumpkin puree works great in this recipe in place of canned pumpkin. After Halloween, I cut up and roasted our pumpkins, then scooped out the flesh and pureed it until smooth. I then put the puree into a muffin pan and froze, each muffin cup holds about 1/2 cup puree. Once frozen, remove from the muffin pan and put the little purees in a freezer bag, and defrost as needed for pumpkin recipes! Much better and cheaper than the canned stuff!

Spinach-stuffed Eggplant Rollatini

2011-12-05T08:30:00.002-07:00

A little sad that the best picture I could get of this was on my 2 year-olds plate - I should have taken some pictures before they baked - but the consolation to that is that she liked it so much she ate it all!

I originally was going to make this dish with chicken, but after finding some lovely-looking eggplant on sale, I decided to go the vegetarian route instead. Luckily that turned out to be a good choice! And after searching for some inspiration for the filling, I decided to come up with my own based on what I had on hand. The final product was fabulous! I think the eggplant was a perfect "wrapper" (but honestly, when is fried eggplant not good?), and the filling was creamy and cheesy and it all worked together perfectly. I really like cooking with eggplant, so I'm glad to have another option (especially a meatless one) to add to the rotation!

Ingredients

1 eggplant, cut lengthwise into 1/4 inch slices (I had 8 total slices)
1 egg, beaten
1 cup Italian seasoned bread crumbs
1/4 cup finely grated Parmesan cheese
Canola oil, for frying
1 (8 ounce) package low-fat cream cheese, softened
1 (16 ounce) package frozen chopped spinach, thawed and squeezed dry
2 Tbsp. mayonnaise
1 1/2 cups shredded mozzarella cheese, divided
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 (24 ounce) jar spaghetti sauce
1 (8 ounce) package angel hair pasta

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

*Optional step, to reduce the possibility of bitterness: Place the eggplant slices in a colander and sprinkle with salt. Let sit 15 minutes to "sweat" - you'll see beads of moisture appear on the slices. Rinse eggplant and pat dry.

2. Heat the oil in a large skillet over medium-high heat. Combine bread crumbs and Parmesan cheese in a shallow bowl. Dip the eggplant slices in egg, then coat with bread crumbs. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.

3. Meanwhile, in a large bowl combine cream cheese, spinach, mayonnaise, 1/2 cup of mozzarella, garlic powder and onion powder. Mix well.

4. Spread a few tablespoons of the spinach mixture onto each slice of eggplant. Roll up tightly, and place seam-side down in a 2 qt. baking dish. Pour spaghetti sauce over the rolls, and top with remaining 1 cup mozzarella. Bake for 15-20 minutes, until cheese is melted and filling is heated through.

5. While the eggplant is baking, bring a large pot of salted water to a boil. Add the angel hair pasta and cook about 4 minutes or until al dente. Drain.

6. Serve eggplant rolls and sauce over the pasta.

Perfect Fish Batter

2011-11-06T07:14:00.001-07:00

I came across the recipe for this basic batter, and decided to try it on some cod I had been planning to make. I wasn't expecting it to be so good, but for me this really was the perfect fish batter! It coats the fish just right, and when you fry it comes out super light and very crispy.

The cod started like this...

...turned out like this...

...and was practically perfect in the fish tacos we enjoyed last night. My husband and I kept raving to each other how good our dinner was!

*That slaw you see on the taco was my husband's creation, and it was a-mazing! Too bad he cooks like me and just adds a little of this and that and doesn't keep track of how he makes something...I told him he must try to re-create it so I can share it!

But back to the batter, it would work great on any type of fish, or shrimp, and I'm going to try onion rings next...the possibilities are endless!

Basic Fish Batter

3/4 cup flour
2 Tbsp. cornstarch
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 cup water

Sift together the dry ingredients. Add water and stir to combine.

*Notes: The consistency should be a little thinner than cake batter. I added more than 3/4 cup water to get it this way, so just add a little at a time to get it perfect.

I also added some garlic powder, onion powder, and chili powder to the batter as well, but the spices really didn't come through much, which was perfect for making tacos since the yummy slaw we had on top packed lots of flavor. If I was going to enjoy the fish on its own though I would probably experiment a little more with some seasonings to give it a little extra flavor.

Biscuit Taco Cups - No Recipe Needed

2011-11-06T07:00:00.002-07:00

These cute little guys are something I came up with as a fun alternative to a traditional taco. The best part is - no recipe needed!

Press biscuit dough (I use the large, Pillsbury "Grands" biscuits) into muffin tin, pushing into the bottom and up around the sides of each muffin cup.

Fill each biscuit cup with some prepared taco meat (the meat will help to hold the biscuit in shape). I like to add some salsa to the meat as well for a little extra flavor. Top with shredded cheese.

Bake until the biscuits are puffed up and golden. Pop out of the muffin tins, and top with shredded lettuce, black olives, sour cream, more salsa and cheese, etc.

Lemon Chicken Puff

2011-11-05T13:00:00.001-06:00

I'd seen this recipe on Marci's blog and had always been curious about it (exactly how does that puff work?), but never got around to trying it until now. This dish is like two of my favorites...a chicken pot pie with just a bottom crust...or the chicken divan that I like to serve with biscuits or puff pustry cups on the side, but here the biscuit is built right in! I liked all the veggies and the filling had good flavor, just a hint of lemon. My curiosity about the puff was also solved, it just puffs right up as it bakes - wow :) This one is also so easy to put together, and I'm going to be on the hunt for more fillings for this fun puff!

From On My Menu

Ingredients

*Popover Puff:
3 T. butter, divided
1 c. milk
6 eggs
1 c. flour
1/2 t. salt

*Chicken and Veggie Filling:
2 medium carrots, peeled and thinly sliced
1 cup broccoli florets
1 medium potato, diced
1/2 cup chopped onion
1 Tbsp. butter
2 Tbsp. lemon juice
1 can cream of chicken soup
2 cups diced cooked chicken
1/4 cup sour cream
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. pepper (or more)
1/2 c. shredded cheddar cheese

Directions

1. Preheat oven to 450 degrees. Melt 2 T. butter in microwave and whisk together with milk and eggs. Put 1 T. butter in bottom of baking dish and place in oven until melted.

2. Add flour and salt to egg mixture and whisk until smooth. Pour batter into dish (on the melted butter) and bake 20 min. (I take out the top rack in my oven - it's gets pretty "puffed")

3. Reduce heat to 350 degrees and bake 10-15 more minutes until puffed and golden brown.

4. While the shell is baking, melt 1 T. butter in large sauce pan and stir in carrots, broccoli, potatoes and onion. Cook until veggies are tender. Add lemon juice, chicken and cream of chicken soup. Stir in spices and continue stirring until heated through. Stir in cheese keep warm until the puff is ready.

5. Remove puff from oven and allow to cool and middle to fall, forming a shell.
Spoon filling into center of puff and enjoy.

Turkey Suiza Tamale Pie

2011-11-04T06:45:00.004-06:00

As always, you'll have to excuse the less-than-stellar pictures. This time I not only blame my lack of photography skills, but also the fact that this one was just not very photogenic. It lookedp pretty in the pan but not so much served up on the plate. Luckily it made up for it in taste! I actually saw this recipe on an episode of Rachael Ray's talk show, and it sounded interesting and looked really good as she made it, so I had to look up the recipe and try it. I had never cooked with polenta before, and this was a good introduction to it. I'm definitely a fan...Must find more polenta recipes!

The final product has almost a shepherd's pie feel...meat mixture on the bottom, polenta subbing for the mashed potatoes, and lots (lots!) of cheese on top. It reheated very well the next day too. I definitely want to make this one again!

Note: I followed the recipe almost exactly as-is, but only used 1 lb. ground turkey. I would suggest using the 2 lbs. as written, because with one I did have to drain off some of the sauce so it wouldn't be so runny.

From Rachael Ray

Ingredients

3 poblano chili peppers
2 large jalapeño peppers
6 tomatillos, husks peeled
1 quart chicken stock, divided
A small handful cilantro leaves
Salt and pepper
1 tablespoon honey
1 teaspoon cumin, 1/3 palmful
2 tablespoons vegetable or olive oil
2 pounds ground turkey breast or dark meat, patted dry
1 onion, finely chopped
4 cloves garlic, finely chopped
1/2 bottle of lager beer
1/2 cup sour cream or heavy cream
1 cup milk
1 1/4 cups quick-cooking polenta or cornmeal
2 tablespoons butter
1 cup shredded Swiss cheese
1 cup Chihuahua cheese, queso Asadero or Monterey Jack cheese, shredded
Red onion rings, for garnish

Directions

1. Heat broiler to high with the rack in the upper third of oven. Char peppers and tomatillos, turning peppers occasionally to char evenly all over. Place in a bowl and cover with plastic wrap to cool. Peel and seed peppers.

2. Place charred peppers, tomatillos, 2 cups stock, cilantro, salt, pepper, honey and cumin in food processor and process until smooth.

3. Meanwhile, heat a large, cast-iron or other heavy pan over medium-high heat with oil, 2 turns of the pan. When oil smokes, brown and crumble meat then add onions and garlic. Season with salt and pepper, and cook to soften onions, 5 minutes. Deglaze with beer and stir in salsa. Bring to a bubble and reduce heat to simmer. Stir in sour or heavy cream.

4. In a saucepot, heat remaining 2 cups stock and milk. Whisk in polenta or cornmeal and let thicken 2-3 minutes until very thick but still pourable. Season with salt and pepper, and stir in butter. Spread the corn topping over the turkey filling, place under the broiler and char to set polenta. Top with cheese then melt cheese under broiler. Serve directly from skillet, topped with red onion rings.

Pasta with Pumpkin and Sausage

2011-10-31T09:38:00.012-06:00

I love Fall because of all the great new recipe options it brings - especially for pumpkin! I was a little skeptical about this recipe at first, despite reading all the great reviews, just because I wasn't sure how the pumpkin/sausage combination would come together, especially with the cinnamon and nutmeg...but I'm glad I decided to try it because it is a definite winner! The final dish is a yummy, creamy pasta with a subtle pumpkin flavor that is just perfect. And sprinkled with some extra sage (which I LOVE) this dish just says "Fall" to me. I better stock up on canned pumpkin now so I can make this one all year long!

From Rachael Ray

Ingredients

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade,about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating (I used Parmesan)
Pumpernickel or whole grain bread, as an accompaniment

Directions

1. Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

2. Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

3. Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Tex-Mex Beef Enchiladas

2011-08-25T20:05:00.006-06:00

I found this recipe on Everyday Food, and Marci had also posted an adaptation on her blog, so I decided to stray from our usual Perfect Enchiladas and try this...and I was glad I did! I used elements from both versions to make mine. I love chipotle flavor and was already planning on doing my favorite Mexican Chicken Lime Soup this week, so this was a great way to get more use out of the chipotles I was going to buy anyway. The only thing I worry about with chipotles is that they can be too overwhelming, but this sauce used just the right amount where the flavor comes through without too much heat. I'm already trying to think of more ways I can use this sauce!

Ingredients
2 tablespoons vegetable oil
1/4 cup all-purpose flour (spooned and leveled)
1 can (14.5 ounces) reduced sodium chicken broth
1 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
1 canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can
1/4 cup chopped cilantro
1 small onion, finely chopped
2 garlic cloves, minced
3/4 pound lean ground beef (or ground turkey)
Coarse salt and ground pepper
8-10 corn tortillas (6-inch)
1 1/2 cups shredded cheddar cheese
1/4 cup chopped cilantro

Directions

1. Make sauce: In a medium saucepan, heat oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, cumin, garlic powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, stir in 1/4 cup cilantro and simmer until lightly thickened, about 10 minutes.

2. Make filling: In a nonstick skillet, add onion, garlic, and beef; season with salt, pepper, and some cumin (optional). Cook, stirring, until cooked through, about 8 minutes.

3. Preheat oven to 450°. Spoon 1/4 cup sauce in bottom of a 9x13 baking dish. Set aside. Make enchiladas: Heat tortillas about 30-45 seconds in the microwave to soften. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.

4. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with additional cilantro.

Turkey and Roasted Red Pepper Panini - No Recipe Needed

2011-08-18T13:40:00.002-06:00

I've never been a sandwich person, so I blame my recent interest in them on this pregnancy. The flavors of this one all work really well together, and the ciabatta is the perfect bread to use because it gets nice and crispy once cooked. And, you can definitely change it up according to what you have on hand!

Here's the basics:

Ciabatta roll (I got individual sized ones from the bakery section)

Wholly Guacamole (or mix some fresh avocado with a little mayo)

Sliced turkey breast

Roasted red peppers

Baby spinach

Pepperjack cheese

Cut the ciabatta roll in half and spread both sides with guacamole. Top one side with turkey, red peppers strips, spinach and cheese, then top with the other side of the roll. I don't have a panini maker, so I put a little olive oil on the outside of the roll and then cooked in a pan, weighing it down with some heavy pans, a few minutes on each side until the cheese melts and the bread crisps. Enjoy!

Chicken Tamale Casserole

2011-08-09T16:35:00.010-06:00

I didn't take a picture of this one, but trust me when I say you need to make this! Its definitely going to be added in to our regular rotation. Easy to put together and its simply delicious...even my almost 2 year-old willingly cleaned her plate.

I wanted leftovers, so I sort-of doubled the corn bread mixture but left everything else the same and I actually think it turned out perfect that way. I posted my version here, but you can see the original recipe from Cooking Light here.

Ingredients

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
2/3 cup fat-free milk
2 large eggs
2 tsp. ground cumin
1/2 tsp. chili powder
1 (14 3/4-ounce) can cream-style corn
2 (8.5-ounce) boxes corn muffin mix
1 (7-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast (I cooked a breast, then shredded it and simmered it a while in some water with taco seasoning, garlic powder, onion powder, and cumin)
1/2 cup sour cream

Directions

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into pieces; top each serving with sour cream.

Fettucine Carbonara

2011-07-31T20:00:00.000-06:00

Pasta. Cream. BACON.

It doesn't get any better than that.

Ingredients

2 Tbsp. extra-virgin olive oil
1 yellow onion, minced
12 oz. bacon, diced
2 cloves garlic, minced
1 lb. fettucine
3 large egg yolks, at room temperature
3/4 cup half-and-half, at room temperature
3/4 cup finely grated Parmesan cheese, at room temperature
1 - 4 oz. can sliced mushrooms, drained
Freshly ground black pepper

Directions

1. Heat oil in a large saute pan over medium heat. Add the onion and bacon and cook until the onions are translucent and the bacon is beginning to crisp. Add garlic and saute 1 minute more. Remove from the heat and set aside.

2. Meanwhile, bring a large pot of salted water to a boil and cook the fettucine according to package directions until al dente, about 11-12 minutes. Drain pasta in a colander and return to pan. Add in the bacon and onion mixture. Stir over high heat until pasta is coated with the pancetta mixture.

3. In a bowl, whisk together the egg yolks and half-and-half and add to the pasta, along with the Parmesan and mushrooms. Remove the pot from the heat and toss the pasta until it is well-coated and the egg has had time to cook. Season with salt and freshly ground black pepper, to taste. Serve immediately.

Shrimp Rolls

2011-07-25T18:02:00.005-06:00

I've been craving seafood lately, especially shellfish. And since it seems as though we only enjoy shrimp two ways - in tacos or in pasta - I decided to come up with something a little different this week. These sandwiches, loosely based on a lobster roll, were fabulous. For never having made something like this before, I was surprised at how great the shrimp mixture turned out(it would be great on crackers as an appetizer too!), and these were a perfect meal to be enjoyed on a hot summer evening.

Ingredients

1 lb. medium shrimp, peeled and deveined
2 Tbsp. unsalted butter
1 1/2 tsp. seasoned salt (or Old Bay)
1/4 tsp. chili powder
1/8 tsp. paprika
2 Tbsp. cream cheese, softened
1/4 cup mayonnaise
1/4 tsp. celery salt
1 green onion, finely chopped
1/4 cup chopped fresh crab meat (optional)
4 sandwich rolls
A few pinches of dried dill weed

Directions

1. In a small bowl, combine shrimp, seasoned salt, chili powder, and paprika. Mix well. heat a large skillet over medium heat and add the butter. Once the butter is melted, add the shrimp. Cook, stirring frequently, until pink and cooked through, about 4-5 minutes. Remove the shrimp from pan and reserve any remaining liquid/butter from the pan. Cut shrimp in half and let cool slightly.

2. In a medium bowl, combine cream cheese, mayonnaise, celery salt, green onion and crab meat (I had some snow crab that I removed from the shell and used for this; not necessary but I love crab and it did add great flavor!). Stir in cooled shrimp. Let rest in the refirgerator at least 30 minutes.

3. Preheat broiler. Cut a v-shaped slit in the top of each sandwich roll and remove the top. Scrape out any excess bread from the center. Brush the inside of the rolls with the reserved shrimp butter, and sprinkle with dill weed. Broil 2-3 minutes until butter melts and bread begins to crisp.

4. To serve, stuff rolls with the shrimp mixture. Enjoy!

Chile Rellenos...the best ones I've made so far!

2011-06-07T21:00:00.007-06:00

Just thinking about the yumminess above makes me crave them...and I would probably make these at least once a week if they weren't so time consuming! I know I've posted a recipe for these before but this one does things a little differently, with fabulous results. The batter is perfect and the sauce has the a great flavor to complement the chiles. Of course its much easier to just order these at a restaurant and have someone else make them, but when I am feeling ambitious this is going to be my new go-to recipe for making these.

Chile Rellenosadapted from Allrecipes.com

Ingredients
4 large poblano peppers
1/2 cup shredded mozzarella cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1/4 cup all-purpose flour for dredging

1 (14.5 ounce) can Mexican-style stewed tomatoes
1 tablespoon vegetable oil
1/2 onion, chopped
1 clove garlic, minced
1 1/2 cups chicken broth
2 tablespoons distilled white vinegar
1 teaspoon dried Mexican oregano, crushed
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon hot pepper sauce (such as Cholula®)
1/8 teaspoon ground cinnamon

1/3 cup all-purpose flour
1/2 teaspoon salt
5 egg whites at room temperature
1 egg yolk, beaten

1/4 cup all-purpose flour for dredging
1 cup oil for frying, or as needed
sour cream for garnish

Directions

1.Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.

2.Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.

3.Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.

4.To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.

5.Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.

6.To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.

7.Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

Eggs in Purgatory with Salami

2011-05-30T17:07:00.011-06:00

* Photo and recipe from Food Network

A little something different for dinner...I like throwing an egg dish in there every so often because then it feels like breakfast, and I can do breakfast all day every day :)

The salami isn't crucial so you could leave that out to make it more vegetarian-friendly - but definitely don't omit the crusty bread to eat it with!

Ingredients

2 Tbsp. extra-virgin olive oil
2 cloves garlic, smashed
4 oz. deli-sliced salami, roughly chopped
1 medium onion, halved and thinly sliced
1 Italian green frying pepper, thinly sliced (I couldn't find this, so I used an Anaheim pepper)
1 small yellow bell pepper, thinly sliced
1/2 tsp. red pepper flakes
1 cup tomato puree or marinara sauce
1/4 cup fresh parsley leaves
8 large eggs
2 Tbsp. grated pecorino romano or parmesan cheese
Crusty bread, for serving

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden brown, about 3 minutes. Remove the garlic with a slotted spoon and discard. Increase the heat to high and add the salami, onion, peppers and red pepper flakes. Cook, stirring, until the salami starts to brown, about 5 minutes. Add the tomato puree and 1/2 cup water and cook until the vegetables are tender, about 5 minutes.

2. Reduce the heat to medium. Scatter the parsley leaves into the skillet. Make 4 indentations in the pepper mixture for the eggs. Break 2 eggs into a small bowl, then pour both into one of the indentations. Repeat with the remaining eggs. Sprinkle with the grated cheese. Cover and cook until the whites are set and the yolks are cooked to desired doneness. Serve with the bread.

Linguine with Eggplant Ragout

2011-05-17T20:53:00.005-06:00

From Rachael Ray magazine. A yummy, light summer supper!

Ingredients

2 eggplants (about 2 lbs)
1 lb. linguine pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
8 oz. fresh mushrooms, sliced (my addition)
1 - 14.5 oz can chopped tomatoes
Salt and pepper
1/3 cup fresh basil

Directions

1. Preheat oven to 350. Pierce the eggplants all over, place on a baking sheet and cook until very soft, about 1 hour. Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin.

2. Meanwhile, in a pot of boiling salted water, cook the linguine until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

3. In a large skillet, heat the olive oil over medium heat. Add the garlic and mushrooms and cook, stirring, for 4-5 minutes. Add the tomatoes and their juice and cook until the liquid has reduced, about 10 minutes. Stir in the eggplant; heat through. Season with salt and pepper.

4. Add the pasta and basil; toss to coat. Add the reserved pasta and cooking water as needed.

Asian-style Chicken Noodle Soup

2011-04-25T07:00:00.001-06:00

The story behind this soup is that I saw a recipe for something similar in a magazine in the Orlando airport and it looked so good...but I didn't buy the magazine and by the time I got home I had totally forgotten which one it was, and I couldn't stop thinking about that soup! I therefore decided to come up with my own version and see if it turned out how I was hoping it would - and luckily it did! I am a definite soup lover, but I've never been a big fan of homemade chicken noodle soup (okay I'll confess that I did consume an insane amount of the Campbell's condensed variety in college, though!), but the "Asian-style" twist turns this into something I'll be making again and again.

Ingredients

1/2 lb. (1/2 box) linguine or other noodle-type pasta
6 cups chicken broth
1 Tbsp. lime juice
2 Tbsp. low-sodium soy sauce
2 Tbsp. rice vinegar
1 tsp. sesame oil
1 tsp. Sriracha
1 tsp. sugar
2 Tbsp. minced fresh ginger
2 cloves garlic, minced
2 heads baby bok choy, chopped
1 cup chopped cooked chicken (or more, if desired)
1/4 cup cilantro, cilantro
4 green onions, chopped
Crispy wonton skins, for garnish

Directions

1. Cook linguine according to package directions. Drain and set aside.

2. In a large pot, combine chicken broth and the next 8 ingredients. Bring to a boil, then reduce heat and simmer 15 minutes. Stir in bok choy and chicken, and cook 3-4 minutes, until bok choy is slightly wilted. Turn off heat and add in linguine, cilantro, and green onions. Serve piping hot, garnished with crispy wonton skins.

Salmon Burgers

2011-04-21T17:00:00.000-06:00

This is a fantastic alternative to a traditional burger, and one that you can easily make year-round since you don't need a grill. The salmon gets flavored nicely so that it's not too fishy tasting, and the bacon adds just the perfect amount of crunch.

Ingredients
original recipe from Rachael Ray magazine (listed with my changes)

1 (14.7 oz) can salmon, drained and picked over
1/2 cup breadcrumbs
1/4 cup chopped parsley, divided
1 egg, beaten
1 Tbsp. Dijon mustard
2 Tbsp. extra-virgin olive oi
1/4 cup mayonnaise
1 lemon, halved, plus grated peel
4 hamburger buns
4 slices cooked bacon

Directions

1. In a large bowl, combine the salmon, breadcrumbs, 2 Tbsp. parsley, the egg and mustard. Shape into 4 patties.

2. In a large non-stick skillet, heat the olive oil over medium heat. Add the patties and cook, turning once, until golden, about 4 minutes on each side.

3. In a bowl, combine the mayonnaise, lemon peel, and remaining 2 Tbsp. parsley. Spread the mayo on the bottom half of each hamburger bun. Top each with a salmon patty, a bacon slice, and the top half of the bun.

Buffalo Chicken Nuggets

2011-04-19T19:49:00.005-06:00

Every so often, I get a craving for buffalo wing sauce. Not the actual wings themselves, just the sauce. Weird, I know. The cravings got really bad when I was pregnant with my first child. And you can't very well just chug the sauce out of the bottle, that would be even weirder.

So to satisfy this craving, I usually end up going with some sort of boneless "wing", since I'm not a huge fan of the messy traditional ones. These little nuggets definitely satisfied a craving tonight, and what I liked most about them is that you just get the subtle wing flavor without it being too overpowering (or messy!), and the sauce adds the perfect kick to a plain nugget. This just might be how I satisfy my cravings from now on.

Ingredients

2 large boneless, skinless chicken breasts, cut into 1" pieces
1/3 cup Frank's Red Hot
1 cup flour
1 tsp. salt
1/2 tsp. paprika
Vegetable oil, for frying (about 1/4 cup)
Ranch or blue cheese, for dipping

Directions

1. Combine chicken and Frank's in a large bowl. Refrigerate at least an hour (preferably a few hours).

2. Heat oil in a large skillet over medium heat. In a shallow dish, combine flour, salt, and paprika. Remove chicken from sauce and toss in flour to coat, then place in skillet. Fry until golden brown and cooked through, about 8-10 minutes. Serve with ranch or blue cheese.

Note: You can also pound the chicken out and cut into large patties, and prepare using the same directions, then place on hamburger buns to make buffalo chicken sandwiches.

Slow Cooker Latin Chicken

2011-04-18T11:00:00.003-06:00

I realize the picture above looks like a funky pile of beans, but let me assure you that the flavors of this one were great. It was a little change from the usual chicken crockpot meal, and I think we'll be making this one again (posted recipe includes my changes).

Slow Cooker Latin Chicken
from Allrecipes Ingredients

1 tablespoon olive oil
1 lb. chicken thighs salt and ground black pepper to taste
1/2 cup loosely packed cilantro leaves, divided
1 large sweet potato, cut into chunks
1 red bell pepper, cut into strips
1 (15.5 ounce) can black beans, rinsed and drained
3/4 cup chicken broth
1 cup hot salsa
2 tsp. ground cumin
1/2 tsp. ground allspice
3 large cloves garlic, chopped
lime wedges, for garnish

Directions

1.Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.

2. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve (we put it all over plain rice, with some corn tortillas on the side).

No Recipe Needed - Tortilla Pizza

2011-04-17T21:21:00.002-06:00

Top a large flour (or whole wheat) tortilla with some salsa verde, cilantro, cheese, taco meat, black olives and whatever else you like...bake at 400 degrees for 6-8 minutes or until the tortilla is crispy and the cheese is melted...yum!

Baked Chicken Linguine

2011-04-13T14:00:00.000-06:00

A little different way to serve up a chicken pasta...creamy and hearty and the french fried onion topping adds a perfect little bit of crunch.

Ingredients

1/2 lb. (1/2 box) linguine
2 tsp. olive oil
1 tsp. Worcestershire sauce
1 cup chopped onion
1 - 8 oz. pkg white mushrooms, chopped
3 cloves garlic, minced
1 bunch fresh spinach, chopped (about 3 loosely-packed cups)
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup mayonnaise
3/4 cup milk
2 tsp. lemon juice
2 cups chopped cooked chicken
1/2 small can (2.8 oz) french fried onions

Directions

1. Preheat oven to 375 degrees. Cook linguine according to package directions; drain.

2. Meanwhile, in a large skillet heat olive oil and Worcestershire over medium heat. Add onion, mushrooms, and garlic and cook, stirring occasionally, until onions are tender, about 5-6 minutes. Stir in spinach and cook until just wilted, about 1-2 minutes. Remove from heat.

3. In a large bowl, combine soups, mayo, milk, and lemon juice. Stir in chicken and spinach mixture, then stir in linguine. Pour into a lightly greased 8x8 baking dish.

4. Bake 25 minutes or until heated through and bubbly. Top with french fried onions and cook 5 minutes more.

Chinese 5-Spice Oven Fried Chicken

2011-04-11T19:00:00.003-06:00

I took this one from Marci's blog (she got it from Family Circle), because I'm always looking for new, easy ways to make chicken the whole family will like. This recipe did not disappoint...the panko make for a crispy coating and the Chinese 5-Spice was a nice flavor that differed from our usual offerings. The only thing I would add for this is a dipping sauce, so I'll work on that for next time.

Ingredients

1 1/2 cups panko bread crumbs
1 tsp. Chinese five spice powder
1 tsp. salt
1/4 cup honey
1 Tbsp. lemon juice
1 broiler-fryer chicken (about 3-1/2 pounds), cut into 8 pieces, skin removed (I used 2 really big chicken breasts)

Directions
1. Heat oven to 450 degrees F. Fit a large rimmed baking sheet with a wire rack. Coat rack with nonstick cooking spray.

2. In a shallow dish, whisk together panko, Chinese five spice and salt. In a medium-size bowl, whisk together honey, 1 tablespoon warm water and lemon juice.

3. Dip each piece of chicken into the honey mixture, shaking off excess. Roll in the panko mixture, pressing to adhere and place on the prepared rack.

4. Bake chicken pieces at 450 degrees F for 15 minutes. Spritz chicken with nonstick cooking spray and bake an additional 30 minutes or until internal temperature registers 170 degrees F on an instant-read thermometer. (I only baked mine an additional 15 minutes and the chicken was done)

5. Remove chicken from oven and serve immediately.

Slow Cooker French Onion Soup

2011-04-06T20:15:00.004-06:00

I enjoy a good bowl of French Onion soup any way its prepared, but that extra time in the crock pot really does make a difference in both mellowing and enhancing the flavor of the onions. There is still a little prep time required at the beginning for this one, but luckily it isn't one you will "set it and forget it" because of the yummy smell throughout the house all day :)

Ingredients

3 Tbsp. butter
4 large onions, thinly sliced
3 cloves garlic, minced
8 cups beef broth
1 Tbsp. Worcestershire sauce
1 tsp. brown sugar
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground thyme
Sliced crusty bread, lightly toasted
Sliced cheese (Swiss, Mozzarella, or Gruyere)

Directions

1. Melt butter in a large skillet. Add onion and garlic, and cook over medium heat until onions and soft and lightly caramelized, about 20-25 minutes.

2. Transfer onion and garlic to slow cooker. Add broth, Worcestershire, brown sugar, salt, pepper, and thyme. Cook on low 6-8 hours.

3. To serve, place soup in oven-safe bowls and put bowls on a large cookie sheet. Top soup with bread, then a few slices of cheese. Place cookie sheet on top rack of oven, and broil 3-4 minutes or until cheese is melted.

Baked Herb Tilapia

2011-04-06T20:13:00.006-06:00

An easy way to cook tilapia (or any other flaky white fish), using ingredients you probably all have on hand. Feel free to play around with the herbs and spices to suit your tastes.

Ingredients

3/4 cup plain bread crumbs
1 tsp. dried parsley
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground thyme
3 Tbsp. butter, melted
4 tilapia filets

Directions

1. Preheat oven to 375 degrees. Fit a baking rack on a large cookie sheet.

2. In a shallow bowl, combine bread crumbs, parsley, garlic powder, onion powder, dried oregano, salt, pepper, and thyme. Mix well.

3. Place melted butter in another shallow bowl. One at a time, dip tilapia filets into the butter to cover, and then place in the bread crumbs. Turn to coat both sides. Place on the baking rack. Top fish with any remaining butter.

4. Bake for 10 minutes, then turn fish over. Change oven setting to broil, and broil for another 5-6 minutes or until bread crumbs are toasted and crisp and fish is cooked through.

Blackened Tilapia Tacos with Cool Jalapeno Slaw

2011-03-19T15:19:00.004-06:00

Since we no longer live in the land of fish tacos, I now have to make my own. The tilapia is really good served on its own as well, but that crispy slaw adds the perfect touch for a taco.

Blackened Tilapia Tacos

Ingredients

1 Tbsp. paprika
1 tsp. chili powder
1 tsp. black pepper
2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried thyme (or 1/4 tsp. ground thyme)
1 tsp. dried oregano
4 tilapia fillets
2 Tbsp. melted butter
Corn tortillas

Directions

1. In a small bowl, combine all the herbs and spices. Mix well.

2. Preheat a large skillet over medium-high heat. Dip tilapia in melted butter, then sprinkle both sides with the spice mix and place in the pan. Cook 7-8 minutes, turning once, until cooked through.

To serve: Break up the tilapia into small pieces and place in corn tortillas (I fry them lightly first because we like them crispy).

Top with Cool Jalapeno Slaw (recipe follows).

Cool Jalapeno Slaw

Ingredients

1/4 cup sour cream
1/4 cup mayonnaise
1 Tbsp. lime juice
3 Tbsp. chopped cilantro
1/2 cup finely sliced red onion
1 jalapeno, diced (2 jalapenos if you like spicy!)
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. garlic salt
5 cups shredded cabbage (about 1/2 a medium-sized head)

Directions

1. In a large bowl, combine all ingredients except the cabbage. Mix well. Stir in cabbage until and stir until lightly coated.

Pizza Pasta

2011-03-11T14:42:00.003-07:00

A pasta with an identity crisis. Luckily this crisis involves tasting like pizza, so there is nothing to do but enjoy it.

Ingredients

12 oz. rotini pasta, cooked according to package directions
1 small onion, diced
1/2 lb. Italian sausage
1 (3 oz) package sliced pepperoni, chopped
1 can black olives, sliced (I like black olives a LOT, so I use a large can...half of them probably end up in my mouth rather than the pasta anyway)
2 cups spaghetti sauce
1 1/2 cups shredded mozzarella cheese

Directions

1. In a large skillet, combine onion and Italian sausage. Cook, stirring occasionally to crumble sausage, until cooked through and onion is tender.

2. Place sausage mixture in a large bowl. Add pepperoni, olives, spaghetti sauce, and 1/2 cup mozzarella. Stir to combine. Pour into a lighty greased 9x13 baking pan. Top with remaining mozzarella. Bake at 375 degrees 25-30 minutes or until cheese is melted and pasta is heated through.

Saucy Mozzarella Chicken

2011-02-22T15:30:00.000-07:00

I adapted this recipe from one I found on Allrecipes, where it was called "Mozzarella Parmesan Chicken". I decided to change the name for mine, because I felt like it was misleading...calling something Parmesan Chicken to me implies its breaded, fried or baked, then covered in a pasta sauce...and this is not that. So now its "Saucy Mozzarella Chicken", which I think is much more descriptive of the actual dish.

This chicken had good flavor, and covering anything with creamy sauce and cheese usually means a winner in my book. I think I might make a few more changes when I make this again, but it really is quite delish just as it is. I served this with the Orzo and Fresh Tomatoes (recipe in the preceding post).

Saucy Mozzarella Chicken
adapted from Allrecipes
Ingredients

4 skinless, boneless chicken breast halves (pounded out)
1 (10.75 ounce) can cream of celery soup (99% fat-free works fine)
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1/4 cup diced onion
3 cloves garlic, minced
1 (4 oz) can sliced mushrooms
3 Tbsp. grated Parmesan cheese
4 slices low-fat mozzarella cheese

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Place chicken breasts in a 9x13 inch baking dish coated with cooking spray, in a single layer. Cover with the celery soup (I put it into a bowl first and stir to loosen it up) and bake uncovered for 20 minutes. Turn chicken pieces over and bake for another 15-20 minutes, until browned. Remove from oven.

3.Combine the mushroom soup, water, onion, garlic, mushrooms and Parmesan in a medium bowl. Pour mixture over chicken, and stir slightly to combine with the celery soup. Top each breast with a mozzarella cheese slice, pushing the cheese down into the sauce. Bake for 20 minutes more until bubbly and golden brown.

Orzo with Fresh Tomatoes

2011-02-22T15:00:00.001-07:00

I love orzo as a side dish, probably because I usually prefer rice over pasta, and since its a rice-like pasta it works out great! This is a really easy, fresh, and light side dish to put together (and its pretty!). I served it with chicken but it would go great with fish too.

Orzo with Fresh Tomatoes

Ingredients

1 1/2 cups orzo
4 cups water or chicken broth (or a combination)
1 cup diced fresh tomato (about one large)
2 green onions, diced
1/4 tsp. dried basil
1/2 tsp. salt
1/8 tsp. pepper
Dash garlic powder
2 Tbsp. butter
Parmesan cheese (optional)

Directions

1. In a large saucepan, bring water or broth to a boil. Add orzo and cook, stirring occasionally, about 7-9 minutes or until tender.

2. Meanwhile, combine tomato, green onion, basil, salt, pepper, and garlic powder in a small bowl. Let sit 5 minutes.

3. Drain orzo and return to the saucepan over medium heat. Stir in butter and Parmesan cheese (if using) until melted and combined with the orzo. Remove from heat and stir in the tomato mixture.

Poblanos with Chorizo, Shrimp, and Rice

2011-02-20T17:34:00.000-07:00

Being sick lately my tasting abilities have not been working at their full capacity, and when I first made these all I got was the heat from the poblanos. However, my husband assured me they were all-around delicious, and I can confirm that statement after enjoying the leftovers a few days later. Stuffed peppers don't usually let me down (and chorizo is a new love), so this version will definitely be made again in my house.

Poblanos with Chorizo, Shrimp, and Rice
from Guy Fieri

Ingredients

1 tablespoon oil
1/2 pound Mexican-style chorizo
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 jalapeno, minced
1 red onion, diced
2 tablespoons garlic, minced
1 cup short-grain rice
1 cup low-sodium chicken stock
1/2 cup white wine
1/2 cup water
6 large, fresh poblano chiles
1 pound shrimp, shelled, cut into 1/2-inch pieces
3/4 cup Cheddar, shredded
3/4 cup Jack cheese, shredded

Directions

1. In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.

2. Preheat oven to 400 degrees F.

3. Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.

4. When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3minutes to melt and brown the cheese.

Country Breakfast Casserole

2011-02-16T11:44:00.002-07:00

An easy casserole to put together and serve a crowd.

Ingredients

1 (16 oz) pkg pork sausage
1 green onion, chopped
2 cups shredded cheddar cheese
6 eggs, lightly beaten
1 cup water
1/2 cup milk
1 pkg. country gravy mix
1/2 bag frozen shredded hash browns, defrosted
2 Tbsp. melted butter

Directions

1. Preheat oven to 325 degrees. Lightly grease a 9x13 baking dish.

2. In a large skillet, brown and crumble the sausage. Drain the grease.

3. Combine the sausage and green onion and spread on the bottom of the baking dish. Top with shredded cheddar cheese. *You can do this step the night before, saving time in the morning!*

4. In a large bowl, whisk eggs, water, milk and gravy mix. Pour over top of cheese. Combine hashbrowns and melted butter. Spread on top of casserole. (Note: You can also brown the hashbrowns slightly in a skillet first, and then add to the top halfway through the baking time)

5. Bake for 40 minutes, until eggs are set.

Wonton Soup

2011-02-11T15:34:00.000-07:00

I don't think I've ever ordered Wonton Soup at a restaurant, and now I don't see any need to because this at-home version is delightful. A little time-consuming to assemble all the wontons, but the end result is worth it. You can always make extra wontons and freeze them too!

Wonton Soup
adapted from "The Soup Bible"

Ingredients

1/2 lb. ground pork
1/2 cup peeled raw shrimp, finely chopped
1 tsp. brown sugar
1 Tbsp. rice vinegar
1 Tbsp. light soy sauce
1 tsp. sesame oil
1 tsp. finely chopped green onion
1 tsp. chopped fresh ginger root
1 egg
3 Tbsp. plain bread crumbs
30 (3.5 inch square) wonton wrappers
5 cups chicken stock (I used a mix of chicken and beef)
2 Tbsp. light soy sauce
1/8 cup finely chopped green onion

Directions

1. In a large bowl, combine pork, shrimp, sugar, vinegar, soy sauce, sesame oil, 1 tsp. chopped green onion, ginger, egg and bread crumbs. Blend well, and let stand for 25 to 30 minutes.

2. Meanwhile, combine the stock and 2 Tbsp. soy sauce in a large saucepan. Bring to a boil, then reduce heat and let simmer 30 minutes.

3.For the wontons: Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.

4. Fill a large stock pot with water and bring to a rolling boil. Working in batches, drop in wontons and boil 5 minutes, until wontons float and the filling is cooked through.

5. To serve, place cooked wontons in the bottom of serving bowls. Pour hot stock over the top, and garnish with chopped green onion.

Polish Hash

2011-02-04T12:11:00.001-07:00

This is something I don't have an exact recipe for, but I don't think one is needed for something like this...and besides, its much more fun to just wing it and adjust everything to taste.

Directions for the one pictured above:

Saute thinly sliced red onion (about 1/2 a large one) in a large skillet with some butter until tender. Remove from the pot and set aside. Add 4-5 peeled, thinly sliced russet potatoes to the same skillet with some more butter and cook, stirring frequently, until tender and golden brown. Stir back in the onion as well as 1 pound sliced polish sausage, 2 Tbsp. chopped fresh parsley, and season with salt and pepper. To serve, top with some crispy sage leaves (saute leaves in some browned butter until crispy, then crumble over the top of the hash) and a fried or poached egg.

Southwest Turkey Soup

2011-02-02T12:10:00.006-07:00

Back around Thanksgiving time, we bought a few extra turkeys and put them in the freezer, because I don't think its fair that you can only get turkeys cheap once a year! I roasted one a couple weeks ago (Thanksgiving in January!) and packed up the leftover meat to use in future meals...a big turkey sure goes a long way! I think we'll end up getting at least 6 meals out of that one turkey - and considering it only cost about $6, that's much cheaper than using chicken and a great way to stretch a budget.

This was one of the leftover recipes I came up with for the turkey meat. A delicious, no-fuss way to get some different flavors once you are all Thanksgivinged-out.

Southwest Turkey Soup

Ingredients

2 cups shredded cooked turkey
3 cups chicken stock
1 can diced fire-roasted tomatoes
1 can diced tomatoes with green chiles
1 can corn
1 tsp. cumin
1/2 tsp. chili powder
Salt and pepper
Dash hot sauce
2 Tbsp. lime juice
1/4 cup chopped cilantro

Directions

1. Combine all ingredients except lime juice and cilantro in a slow cooker. Cook on low for 6 hours. Stir in lime juice and cilantro just before serving. Garnish with fresh sliced avocado, shredded cheese and sour cream, and serve with homemade tortilla chips.

Savory Herb Rice

2011-01-31T20:04:00.003-07:00

No more boxed rice mix! Make this tasty side dish using ingredients you already have on hand, which allows you to control the flavors and the sodium content. I've found that this recipe works well with both chicken and fish, but you can easily substitute different broths such as beef or vegetable, and different herbs to complement any main dish.

Adapted from Allrecipes.com

Ingredients

2 cups chicken broth
1 Tbsp. unsalted butter
1 cup uncooked long grain rice
2 Tbsp. reduced-sodium soy sauce
2 tsp. dried minced onion
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried thyme

Directions

1.In a large saucepan, combine broth and the butter. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 20 minutes or until liquid is absorbed and rice is tender.

Taco Meat Loaf

2011-01-29T16:25:00.004-07:00

I used to be scared of meat loaf but once I found that it didn't have to be a dry lump of meat served with ketchup, and that you can change it up with any variety of flavors you want, I'm becoming more of a fan. This yummy version smelled soooo good while it was cooking I couldn't wait to eat it, and it didn't disappoint.

Taco Meat Loaf
from Cooking with Paula Deen, Sep/Oct 2009

Ingredients

2 lbs. ground chuck
1 medium onion, chopped
1/2 cup minced fresh cilantro
1 (1 oz) pkg. taco seasoning mix
1/4 cup tomato sauce
1 large egg
1 cup crushed tortilla chips

Directions

1. Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.

2. In a large bowl, combine ground chuck, onion, cilantro, and taco seasoning mix. Add tomato sauce and egg, stirring to combine. using hands, work in crushed tortilla chips until mixture is combined. Shape into a 10" loaf on prepared baking sheet. Bake for 45 minutes to 1 hour, or until meat loaf is cooked through. Let stand 10 minutes before slicing.

Spaghetti Squash with Sausage and Mushrooms

2011-01-25T19:00:00.000-07:00

This was my first experience with spaghetti squash and I have to say I'm a fan! You really can use it in place of noodles to create endless low-carb dishes. This recipe is a combination of a few I found, was super easy to prepare, and worked great on a night we wanted a light, simple meal.

Spaghetti Squash with Sausage and Mushrooms

Ingredients

1 spaghetti squash (about 3.5 lbs)
1/2 cup grated Parmesan cheese
Salt and black pepper
1 lb. hot Italian sausage (turkey sausage works too)
1 tsp. olive oil
8 oz. cremini mushrooms, sliced
3 cups baby spinach, coarsely chopped

Directions

1. Halve the squash lengthwise, scoop out the seeds, and place cut side down on a large baking sheet. Bake at 375 degrees for 30-40 minutes or until tender. Use a fork to comb the squash into strands, and place in a large bowl. Toss squash strands with parmesan and season with salt and pepper.

2. Meanwhile, in a large skillet, cook the sausage until no longer pink. Remove from the pan, and add olive oil to the sausage drippings. Add mushrooms and saute until tender, about 5 minutes. Stir in spinach and heat until just wilted, about 2-3 minutes. Season again with salt and pepper, then stir in sausage. Serve the sausage mixture on top of the squash.

Bloody Mary Breakfast Bake

2011-01-24T10:24:00.003-07:00

Although I think the "Bloody Mary" reference is a little bit of a stretch, this little brunch treat could be called anything and it would still be delicious! The eggs bake up light and fluffy, the cheese adds some gooey goodness, and you can pick your favorite salsa to add the perfect amount of spice. Plus, its super easy to put together. We'll definitely be having this again.

Bloody Mary Breakfast Bake

from Everyday with Rachael Ray

Ingredients

8 slices soft white sandwich bread, crusts removed

3 cups shredded pepper jack cheese

9 large eggs

2 cups milk

1/2 tsp. celery salt

1 jar (16 oz) salsa

Directions

1. Grease a 1.5 quart square baking pan and arrange 2 1/2 slices of bread in the bottom of the dish. Sprinkle 1/3 cup shredded cheese on top and cover with another 2 1/2 slices bread. Layer on another 1/3 cup shredded cheese and top with the final 3 pieces of bread.

2. In a medium bowl, beat together eggs, milk and celery salt, then pour over the bread layer; let stand. Bake at 375 degrees for 40-45 minutes, then cover with salsa, sprinkle with remaining cheese and bake for 5 minutess more. Let stand for 5 minutes before serving.

Buffalo Chicken Mac and Cheese

2011-01-20T10:00:00.000-07:00

Warning: This recipe uses almost a whole stick of butter. And half-and-half. And 3 different cheeses. Its not light or healthy or any of that boring stuff - it is straight up a plate of amazing cheesy goodness. So don't say I didn't warn you...but also don't let that stop you from enjoying it!

The "buffalo" flavor is very subtle, but it adds just that little something special that takes a plain macaroni and cheese to a new level. And with the cheese combo and the panko topping, this is a delicious, comforting guilty pleasure.

Buffalo Chicken Macaroni and Cheese

from Food Network Magazine

Ingredients

7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Chili Lime Fish Fry

2011-01-18T19:50:00.000-07:00

I have a freezer full of tilapia from a stock-up sale, and although I've had issues with this fish in the past, I'm now finding all kinds of great recipes to use it in, and this one was particularly good. The coating was super crispy and flavorful - make sure to top with some extra lime! We enjoyed it with some sweet potato fries and chipotle mayo for dipping.

Chili Lime Fish Fry
from Rachael Ray

Ingredients

4 tilapia fillets
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup bread crumbs
2 limes, zested and juiced
2 tablespoons chili powder, a couple of palmfuls
2 teaspoons garlic powder, 2/3 palmful
2 teaspoons onion powder, 2/3 palmful
2 tablespoons fresh chopped thyme leaves or 2 teaspoons dried
1/4 cup vegetable, canola or safflower oil

Directions

Season the fish with salt and pepper. Arrange 3 shallow dishes. Put the flour in 1 dish and add the eggs to the second dish. Combine the bread crumbs in the third dish and season with 1tablespoon of lime zest, 2 tablespoons of chili powder, the garlic powder, onion powder and thyme. Coat the fish in the flour, then the egg and then the bread crumbs.

Heat the oil, about 1/4 cup, in large skillet over medium to medium-high heat. If your pan is not large enough to fry 4 fillets, in a single layer, heat the oven to 275 degrees F and put a cooling rack on a baking sheet. As you fry the fish, transfer them to the rack in the oven to keep warm. Fry the fish until deeply golden and crispy and transfer to a serving platter. Season with a little extra salt, top with lots of lime juice and serve.

Chipotle Mayo

2011-01-18T19:47:00.001-07:00

1 cup mayonnaise
2 chipotle peppers in adobo sauce
1 Tbsp. adobo sauce
2 cloves garlic
1 Tbsp. lime juice
Dash salt

Combine all ingredients in a food processor or blender and process until smooth. Add more or less chipotles/sauce to adjust the heat to your liking.

Cantonese Chicken and Mushrooms

2011-01-17T08:00:00.000-07:00

I found this recipe in the December 2010 Food Network Magazine, and decided to give it a try since it seemed easy enough and I am always looking for new Asian recipes (mostly because I love to use my wok!).

I give this one a thumbs up because although it tastes like it came from a take-out carton, its actually quite low in calories - score!

Ingredients

1 1/4 lbs. boneless, skinless chicken breasts, cut into 1.5" pieces

1/2 cup oyster sauce

2 Tbsp. cornstarch

2 Tbsp. peanut oil

6 scallions, cut into 1" pieces

8 thin slices peeled ginger

3 cloves garlic, coarsely chopped

8-10 oz. sliced mushrooms, such as cremini or shiitake

12 oz. baby bok choy, cut crosswise into 1.5" pieces

1 1/4 cups low-sodium chicken broth

2 tsp. toasted sesame oil

Cooked rice, for serving (optional)

Directions

1. Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients.

2. Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2 to 3 minutes. Stir in the mushrooms and bok choy.

3. Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 to 3 minutes. Serve with rice, if desired.

Per serving: Calories 303; Fat 12 g (Saturated 2 g); Cholesterol 90 mg; Sodium 415 mg; Carbohydrate 12 g; Fiber 2 g; Protein 38 g

Parmesan Potatoes

2011-01-15T13:25:00.000-07:00

Super easy and yummy side dish...the Parmesan cheese crisps up and gives a great flavor to these potatoes.

Ingredients

4 large potatoes (red or Yukon gold work best), cut in half
6 Tbsp. butter, melted
1/4 cup shredded Parmesan cheese
1/8 cup fine grated Parmesan cheese
Fresh ground black pepper and garlic powder, to taste

Directions

In a small bowl combine melted butter, Parmesan cheeses, and seasonings. Pour into a 9x13 baking dish. Place potatoes halves, cut side down, on top of the butter. Bake at 375 degrees 30-35 minutes or until potatoes are tender.

Mexican Chicken with Jalapeno Popper Sauce

2011-01-13T08:00:00.000-07:00

Marci posted this recipe on her blog (and she got it from another blog, but if you search for this recipe it seems that it comes up on every blog, for good reason!), and I told her that as soon as I was out from under the spicy food ban at my parents house, I was making this chicken. So this was one of the first meals I made here in Denver, and luckily it did not disappoint!

The chicken by itself was so flavorful, but you add that sauce and oh that sauce! The only issue I had was mine came out a little runny, not sure why...and actually I might even add another jalapeno...just thinking about it I already can't wait for next time!

Ingredients

3 Chicken Breasts
A sprinkle of Cumin per breast
A sprinkle of Chili Powder per breast
A sprinkle of Salt per breast
2 cloves of garlic, minced
3 jalapenos, seeded and chopped
8 oz. cream cheese
2 cups chicken broth
3 slices bacon
3/4 cup shredded Cheddar or Colby Jack
1 Tbsp. fresh Cilantro, chopped + more for garnish

Directions

Fry bacon until crisp. Remove to paper towel-lined plate.

Sprinkle chicken with seasonings while the bacon crisps. Add the chicken to the hot bacon fat in the skillet. Cook chicken, turning every few minutes, until juices run clear and no longer pink. Remove from skillet and keep warm.

Add chopped jalapenos to the skillet and cook for a couple of minutes. Add garlic and cook for 30 seconds to a minute more, until fragrant.

Add chicken broth, deglazing pan. Bring to a boil.

Add cream cheese and stir until melted and smooth. Add in shredded cheese and bacon, stirring until the cheese in melted. Turn off heat and stir in cilantro.

Serve chicken on a bed of Mexican or Taco rice (cilantro lime rice works perfect) and topped with sauce. Garnish with additional cilantro if desired.

Stuffed Eggplant

2011-01-11T11:40:00.000-07:00

This is another recipe I came up with to use that awesome cheap eggplant I mentioned in the previous post. I looked around for some ideas for the stuffing and then combined a few different recipes in creating this. I think it turned out great, and was a nice variation since most eggplant recipes I find include marinara sauce and pasta.

This stuffing would be great in anything - I liked it on the eggplant, but if you aren't a fan (my husband didn't eat much of his eggplant shell) you could also put it on some large portabellas or in red peppers.

Ingredients

2 small-medium eggplant
1/2 lb. hot Italian sausage
1 small onion, chopped
8 oz. fresh mushrooms, chopped
2 cloves garlic, minced
3/4 cup panko bread crumbs
1 Tbsp. minced fresh parsley
1/2 cup shredded cheese (I used sharp white cheddar, but any good melty cheese like mozzarella would also be good)

Directions

1. Cut each eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp.

2. In a skillet, brown and crumble sausage until cooked through. Drain on paper towels.

3. In same skillet, add 1 Tbsp. olive oil or butter to the sausage drippings. Saute eggplant pulp and onion over medium heat until tender, about 5 minutes. Add the mushrooms and garlic and cook 3-4 minutes more. Turn off the heat and add the panko, parsley and salt and pepper. Spoon into eggplant shells.

4.Place on a large baking sheet. Bake, uncovered, at 350 degrees for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Eggplant Gratin

2011-01-09T20:54:00.000-07:00

Although I find Ina Garten insanely boring to watch and listen to, I have to admit she does make good food. Eggplant was on sale at my Sprouts this week for $0.69 each (each!)- so I couldn't resist picking up a few. I was going to just make Eggplant Parmesan again, but then I found this recipe and I'm glad we tried this instead. Yum!

I did follow the advice of some of the reviews and add some garlic powder, oregano, and basil to the ricotta mixture to enhance the flavor, and I used one large eggplant (not sure of the weight) but doubled everything else, and it came out perfect. We enjoyed this with some buttered pasta on the side and I'll definitely be making this again.

Final note: The recipe reads as if you are going to make this in two individual gratins, which confused me as I was preparing because I was preparing in just one 9x13... note that that the layers are as such: eggplant, Parmesan, marinara, eggplant, ricotta mixture, more Parmesan.

Eggplant Gratin
from Ina Garten

Ingredients

Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce

Directions

Preheat the oven to 400 degrees F.

Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.

Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

Seattle Moms Deal Finder: 12 Days Of Giveaways: Weston Jewelry

2010-12-24T21:15:00.000-07:00

Seattle Moms Deal Finder: 12 Days Of Giveaways: Weston Jewelry:

Eggplant Parmigiana

2010-12-19T21:11:00.000-07:00

I've always loved restaurant Eggplant Parmesan, but haven't ever been able to make a really good one at home. I figured out this is because in trying to be health conscious, I've always breaded and then baked the eggplant before assembling the dish. Which works fine, but of course it lacks the super-yum factor.

I found this recipe in the Martha Stewart Living magazine, and since eggplant was on sale this week I decided to try it. Simple, easy, and super-yum! Even my 15 month-old loved it. A really good (homemade if you can) marinara sauce is key.

Eggplant Parmigianafrom Martha Stewart Living, January 2011

For Breading and Frying
2 cups fine plain fresh breadcrumbs
1/2 cup finely grated Parmesan or Pecorino Romano cheese
Coarse salt and freshly ground pepper
1 cup all-purpose flour
4 large eggs, lightly beaten
2 large eggplants, sliced into 1/4" thick rounds
1/4 cup vegetable oil, plus more if needed

For Assembling
Marinara Sauce
3 cups coarsely grated mozzarella cheese
3/4 finely grated Parmesan or Pecorino Romano cheese

Directions1. Bread and fry the eggplant: Combine breadcrumbs, Parmesan, 1/2 teaspoon salt and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.

2. Heat oil in large straight-sided skillet over medium-high heat. Working in batches, fry eggplant until golden, about 2 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional 1/4 cup.)

3. Assemble the dish: Preheat oven to 375. Spread 1/2 cup marinara sauce in the bottom of a 9x13 baking dish. Arrange a layer of eggplant on top, overlapping slightly. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella and 1/4 Parmesan. Repeat twice to form layers with eggplant, sauce, then cheeses. Cover with foil. Bake until bubbling, about 30 minutes. Uncover, and bake until cheese melts, about 5 minutes more.

Breakfast Pizza

2010-12-06T21:14:00.000-07:00

We're always thinking of new ways to jazz up breakfast. Since we LOVE breakfast.

No recipe needed for this one...any pizza crust (or biscuit dough!) will do. Use some sausage gravy for the "sauce", then top with scrambled eggs, hash browns, sausage, bacon, mushrooms, onion, cheese, etc. Don't get yours as crispy as the one pictured here though :)

Paula Deen Green Bean Casserole

2010-12-02T09:44:00.000-07:00

As with the stuffing, I also decided to make two versions of green bean casserole - the standard one and one a little different. I decided to try Paula Deen's version, because she rarely steers me wrong! I was interested by how the addition of cheese on top would change the flavor, and of course everything is better with cheese!

Though the recipe calls for fresh mushrooms I didn't add any due to special request, and the only other (delicious) change I made was with the topping...instead of mixing them in, I ground up the french-fried onions and combined them with some panko bread crumbs, and sprinkled this lovely mixture on top of the cheese. Yum!

Ingredients

1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar

Directions

1.Preheat the oven to 350 degrees F.

2. Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Bacon Jalapeno Stuffing

2010-12-02T09:30:00.000-07:00

I was in charge of stuffing for Thanksgiving this year, and I decided to try something new and different in addition to the usual. I found this recipe on the Food Network website and was definitely intrigued. Its definitely not for everyone due to the spice level, but those who enjoy a little heat gave it great reviews!

I doubled the recipe and it was the perfect amount for a large casserole dish. Also, I thought it was definitely on the spicy side even with the seeds removed from the jalapenos, but my husband said he would actually add another one if we make it again.

Ingredients

1/4 lb. diced bacon
2 Tbsp. butter
1 onion, chopped
3 celery stalks, chopped
1 jalapeno, diced (I also removed the seeds)
1 Tbsp. thyme
3/4 tsp. chili powder
3 cups chicken broth
2 egss
1 cup diced pepper jack cheese (I shredded it)
8 cups toasted white bread cubes
6 cups crumbled cornbread ( I made cornbread muffins from a mix and crumbled)

Directions

1. In a large deep skillet, saute bacon in the butter for 5 minutes; transfer to paper towels.

2. To the same skilet, add onion, celery, jalapeno, thyme and chili powder; season with salt and pepper and cook 5 minutes.

3. Pour in 3 cups chicken broth. Simmer until step 5.

4. In a large bowl, mix eggs,pepper jack cheese and the bacon.

5. Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.

6. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

Sourdough Stuffing

2010-12-02T08:30:00.000-07:00

I made this stuffing for the first time last year, after deciding to try a real, made-from-fresh-bread-cubes stuffing...previous to that our stuffings have always been based from boxed, dried bread cubes. Its a little more work of course, but the fresh bread is so much better! I like this recipe because its classic, simple, and tasty. I doubled the recipe this year so we could have lots of leftovers.

The only update I make to the recipe below is to add crumbled pork sausage, because, well, I like it :)

Ingredients
from Dave Lieberman, Food Network

1-pound loaf sourdough bread
8 Tbsp. butter
10 oz. cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 Tbsp. chopped Italian parsley leaves

Directions

1. Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.

2. Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.

3. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.

4. Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

2010-11-08T13:58:00.000-07:00

The little brother requested chicken enchiladas for his birthday dinner, and although there are a few recipes that I really like, I decided to try something new.

I found this recipe by Tyler Florence on the Food Network website, and not only did it look good it had great reviews. As I was reading throguh the recipe it sounded a little familiar, and then I realized that Marci had posted it awhile back on her recipe blog, and gave it a rave review as well. I didn't need much more convincing that this was the way to go!

These were really delicious. The roasted tomatillo salsa had great flavor; I want to make some more just to eat with chips! I liked how the enchiladas were moist and saucy, without being "creamy". These are a bit time comsuming, but I would say its definitely worth it.

Ingredients

Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish

Directions

Preheat oven to 400 degrees F.

For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
*Note: I made the salsa the day before, and just refrigerated it until it was time to prepare the enchiladas. Definitely saved me some time!

Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.
Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove).
Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese.
Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

*Notes: I tripled the recipe for the salsa, followed the remaining directions as listed, and ended up with enough filling/salsa to make 16-17 enchiladas, using the flour tortillas. I would suggest at least doubling the salsa recipe so you're sure to have some leftover to enjoy!

Tilapia with Hash Browns

2010-10-25T21:32:00.000-06:00

Two hash brown recipes in a row? Yes, because like I said, who doesn't love hash browns? :)

I came across this recipe in a Food Network Magazine and I was drawn in not only by how pretty it looked, but by the interesting combination of fish and potatoes.

See how pretty?

I'm also always looking for new ways to use tilapia, because its cheap and everyone likes it because it doesn't have a strong fishy flavor. This recipe turned out to be a little more time comsuming than I thought it would be, but the flavors were great - love the salty spanish olives - and even my 1 year-old enjoyed it.

Tilapia with Hash Browns

from Food Network Magazine

Ingredients

1 20-ounce bag frozen shredded hash browns, thawed
4 cloves garlic, smashed and thinly sliced
Kosher salt
5 tablespoons extra-virgin olive oil,
plus more for drizzling
1/2 cup pitted Spanish green olives, roughly chopped
3/4 pound tomatoes, cut into 1-inch pieces
1/4 cup diced roasted red peppers
3 scallions, white and light green parts only, chopped
2 tablespoons chopped fresh parsley
1 1/2 pounds skinless tilapia fillets
1 teaspoon herbes de Provence or dried rosemary
Freshly ground pepper

Directions

1. Preheat the oven to 425 degrees F. Toss the hash browns with the garlic and 1 teaspoon salt in a bowl. Heat 2 tablespoons olive oil in a large nonstick ovenproof skillet over medium heat. Add the hash browns, flatten with a spatula and cook until the bottom is golden brown, 6 to 8 minutes. Drizzle with 2 tablespoons olive oil. Flip the potato cake and pat it back into shape. Cook until crisp and golden, 6 to 8 minutes.

2. Meanwhile, mix the olives, tomatoes, roasted peppers, scallions and parsley in a bowl. Cut the fish into 12 pieces and season with the dried herbs, salt and pepper.

3. Scatter half of the olive mixture over the potato cake and top with the fish. Scatter the remaining olive mixture on top and drizzle with the remaining 1 tablespoon olive oil. Transfer the skillet to the oven and bake until the fish is cooked through, about 12 minutes. Drizzle with olive oil and season with salt. Serve from the skillet.

*I didn't have a big enough oven-proof skillet handy, so I cooked the hash browns in two separate small skillets, then transferred them to a 9x13 baking pan to finish the process.

Cheesy Hash Brown Chili

2010-10-22T19:53:00.000-06:00

I'm not usually one to make/eat chili, but I actually like this version...and I give the credit for that to the hash browns for providing a nice crispy texture. Seriously, who doesn't love hash browns?

I adapted this from a recipe by Rachael Ray, see it here. I went with the basic format but changed it up according to what I hand on hand. The result was a super easy and filling dinner that we all enjoyed - with some cornbread, of course!

Ingredients

1 can turkey chili
1 can dark red kidney beans, drained and rinsed
1 can Mexicorn (sweet corn with red and green bell peppers)
1 can petite diced tomatoes
1/2 tsp. taco seasoning
1/4 tsp. cumin
1/8 tsp. garlic powder
3 cups shredded hash browns (the frozen ones will work, or I used some dehydrated ones I had)
1 cup shredded cheddar cheese

*Since my baby would be eating this, I kept it pretty bland. If I were making it just for myself and Adam, I would have added some hot sauce or crushed red pepper to add some extra heat.

Directions

1. Preheat oven to 375 degrees. In a large saucepan, combine chili, beans, corn, and tomatoes. Add taco seasoning, cumin, and garlic powder. Heat over medium and simmer 10 minutes, stirring occasionally. Pour into a lightly greased 8x8 baking pan.

3. In a large bowl combine hash browns and cheese. Spread on top of chili. Bake for 30-35 minutes or until the cheese is melted and the hash browns are crispy.

Ultimate Potato Salad

2010-09-08T13:00:00.000-06:00

Thanks to Tyler Florence I now have a fantastic go-to recipe for potato salad! I changed his just little bit and its always been very well-received. Warning: use a large bowl because this recipe makes a LOT!

Potato Salad

adapted from this recipe by Tyler Florence

5 lbs. red potatoes
3 large eggs
Kosher salt
1/2 bunch sliced scallions, white and green parts
2 1/2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 medium red onion, chopped
2 Tbsp. chopped fresh flat-leaf parsley (or 1 Tbsp. dried parsley)
1/2 bunch dill, chopped (or 1 tsp. dill weed)
1/2 lemon, juiced
Salt and freshly ground black pepper

Directions

Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.

Reserve some scallion greens for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions, parsley, dill, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper.

Chicken Enchiladas with Tomatillo Cream Sauce

2010-08-31T10:05:00.000-06:00

*Photo from Cooking with Paula Deen

Who doesn't love a good chicken enchilada? There are so many recipes out there, each one just a little varied in its own way...but honestly, you can't go wrong with any form of creamy, cheesy goodness!

I've hesitated to post any chicken enchilada recipes because I haven't felt like any of the ones I've some across thus far are anything spectacular. My mom has made this version, courtesy of Paula Deen, a couple times now though, and I really think they are worth recommending. Its the yummy sauce made with tomatillos and heavy cream (no scrimping here - you gotta use the real thing...Paula would have it no other way!) that puts these over the top.

Warning: This recipe makes a LOT, but be prepared to not wanna share :)

Chicken Enchiladas with Tomatillo Cream Sauce
from Cooking with Paula Deen

Ingredients

3 cups chopped cooked chicken
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container sour cream
1 (8-ounce) package Monterey Jack cheese, shredded
1 onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground black pepper
24 (6-inch) corn tortillas
Tomatillo Cream Sauce ( recipe follows)
1 (8-ounce) package Colby and Monterey Jack cheese blend, shredded
Sliced green onions (optional)

Tomatillo Cream Sauce

1 (28 oz.) can of tomatillos, drained
1 (14 oz.) can chicken brotj
1 (4 oz) can of chopped green chiles
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. salt
1 cup heavy whipping cream

In a large skillet, combine tomatillos, chicken broth, chilies, cumin, chili powder, and salt. Bring to a boil over medium heat; reduce heat and simmer for 20 minutes. Remove from heat. Pour mixture into a blender or food processor, and pulse mixture several times until smooth. Return to skillet; stir in cream and cook over low heat for two more minutes.

Directions

1. Preheat oven to 350°F. Lightly grease two 13x9-inch baking dishes.

2. In a large bowl, combine chicken and next 8 ingredients. Spoon 2 tablespoons chicken mixture down center of each tortilla. Fold sides over, enclosing filling. Place filled tortillas, in a single layer, seam side down, in prepared baking dishes.

3. Spoon Tomatillo Cream Sauce evenly over enchiladas. Sprinkle with shredded cheese. Bake 35 to 40 minutes, or until hot and bubbly. Garnish with sliced green onions, if desired.

Pork Salad - Cafe Rio Style

2010-08-26T08:00:00.000-06:00

I served up these salads at Mady's first birthday party, for the adults of course. They were a big hit! A little something different from typical party food, and a good idea for a crowd, because you just prep all the ingredients and everyone can put theirs together how they want.

In searching for a recipe, I found that there are sooo many copy-cat recipes out there for these salads! Not surprising, considering most anyone who has spent anytime in Utah is obsessed with Cafe Rio. A lot of the recipes I found were pretty similar, and of course all claimed to be "oh so close!" to the real thing. I must admit, however, that I've never actually had a pork salad from Cafe Rio though...I'm a "vegetarian burrito, black beans, hot sauce, enchilada style" kind of girl.

The recipe I went with came from the blog Favorite Family Recipes. The cooking of the pork was a bit more involved than most other recipes I found, but that's actually what pulled me towards this one. All that marinating/cooking time = has to be good, right?

Now, as I mentioned I've never had a Cafe Rio pork salad (although I have tried the pork and the yummy tomatillo ranch dressing), so I can't speak as to how close to the "real thing" this is. What I can say is that everyone LOVED these salads - they were delicious! They are a bit time-consuming to prep everything, but luckily I was able to do a lot of it ahead of time, and then for the party we just laid all the ingredients out buffet-style and let everyone have at it.

I'll post the recipes as they are listed on Favorite Family Recipes, and you can also visit the link to see more info and commentary. Oh, and if you are going to make these (you are going to make them, right?), don't forget the aluminum pans - those are a must for authenticity :)

Cafe Rio-style Pork Salads

Ingredients

6 large Tortillas (the uncooked flour tortillas from Costco are the best!)
Shredded cheese, Mexican blend
Cafe Rio Rice - recipe follows
Cafe Rio Black Beans - recipe follows
Cafe Rio Sweet Pork - recipe follows
Lettuce (NOT iceberg, use leafy green or Romaine)
Diced tomato, onion, and cilantro (pico de gallo)
Guacamole
Sour cream
Tortilla Strips
Cotija cheese, crumbled (or you can use Parmesan)
Cafe Rio Tomatillo Ranch - recipe follows

To assemble: Lay a tortilla in the bottom of the pan (if you are using the uncooked tortillas, you need to heat them up first - about 30 seconds per side, just so they are cooked through), sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of pico de gallo). Add guacamole and sour cream. Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves. Serve with the tomatillo ranch.

SWEET PORK:
2 pounds pork (i.e. boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 can RED enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours.

CILANTRO-LIME RICE:
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

TOMATILLO RANCH:
1 packet TRADITIONAL Hidden Valley Ranch mix (Not buttermilk)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced (I used canned ones)
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (remove seeds, if desired)

Mix all ingredients together in the blender. Yum!

Wild Rice and Green Bean Casserole

2010-08-04T21:14:00.000-06:00

This is one of my favorite side dishes to make, because it combines your starch and vegetable all into one! I like to think of it as an enhanced green bean casserole (which I love).

You could even add some shredded chicken to this and for an easy, complete meal.

Ingredients
1 box long-grain and wild rice, prepared and cooled (OR...save even more time by getting the Uncle Ben's ready rice in the pouch! no cooking required)
1 can cream of celery soup
1/2 cup milk
2 Tbsp. mayonnaise
1 Tbsp. lemon juice
1/2 tsp. marjoram
1/4 tsp. onion powder
1/8 tsp. ground thyme
1/8 tsp. black pepper
2 - 14.5 oz. cans cut green beans
1 - 6.5 oz. can sliced mushrooms, drained
1 small canister french fried onions

Directions
1. Preheat oven to 375 degrees. In a large bowl, combine cream of celery soup, milk, mayo, lemon juice, marjoran, onion powder, thyme and pepper. Stir in prepared rice, green beans, mushrooms, and half the french fried onions. Pour into a lightly greased 8x8 baking pan. Bake for 20 minutes, then top with remaining french fried onions and bake an additional 8-10 minutes.

Italian Nachos

2010-07-26T13:30:00.000-06:00

There is a restaurant in Colorado called "Old Chicago". I know its lots of other places too. But you know where its not? California, of course.

I can't speak to the rest of their menu except for one incredibly fantastic item:

The Italian Nachos.

They are a-mazingly delicious. Being a lover of all things "nacho", there is no way for me to not be in love with this treat. This version is just a little twist on the traditional and it works. Works quite well, actually.

Since I currently don't have access to an Old Chicago, I finally tried to re-create this delectable appetizer on my own. The Old Chicago website describes Italian Nachos as "Golden pasta chips piled high with Mozzarella, pepperoni, Italian sausage and pepperoncinis. Served with our signature pizza sauce."

Easy enough, right? Except that in a quick search for copycat recipes I found people using tortilla chips, pita chips, basically anything but pasta chips. Really?

I got mad at these people.

So I just used the listed ingredients, substituting some crispy "chips" made from wonton wrapper for the pasta chips...and ended up with a pretty. dang. good copycat.

I suggest trying these at home. No recipe needed - just fry up some wonton wrappers (cut each wrapper in half first), then place in a single layer on a foil-lined baking sheet. Top with pepperoni, Italian sausage, pepperoncinis, and lots of mozzarella cheese. Broil for a few minutes in the oven until the cheese melt and ENJOY.

Macaroni Mambo

2010-07-13T20:41:00.001-06:00

I found this recipe on Eating Well, and although it seemed like a glorified hamburger helper, it had lots of good ingredients and was something even Baby Madyson could eat, so I went for it.

The only issue was that it was originally called "Hamburger Buddy". Seriously. How unappetizing is that name? It sounds like a toy from a happy meal or something, not dinner. So I decided that if I were going to take a chance with this one, it would have to be called something different. And that is how we came to enjoy Macaroni Mambo.

Its pretty good, and I think I'll be making it again because you can disguise lots of veggies in it (I added in some fresh spinach) and the overall flavor is mild enough for picky eaters.

Ingredients
adapted from Eating Well
3 cloves garlic, crushed and peeled
2 medium carrots, cut into 2-inch pieces
10 ounces white mushrooms, large ones cut in half
1 large onion, cut into 2-inch pieces
1 pound 90%-lean ground beef
1/4 tsp. ground thyme
1/2 tsp. salt
1/4 tsp. freshly ground pepper
4 cups beef broth, divided
8 ounces whole-wheat elbow noodles, (2 cups)
1 cup fresh spinach, chopped
2 Tbsp. Worcestershire sauce
2 Tbsp. tomato paste
2 Tbsp. all-purpose flour
1/2 cup reduced-fat sour cream
1 Tbsp.chopped fresh parsley, or chives for garnish

Directions

1.Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.

2.Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.

3.Stir in water, 1 1/2 cups broth, noodles, spinach and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.

4.Whisk tomato paste with the remaining 1/4 cup broth in a small bowl until smooth, then whisk in flour until smooth. Stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.

Peanut Butter Banana Cupcakes

2010-07-06T09:30:00.000-06:00

Confession:

I baked.

It rarely happens, so I definitely had to document it.

See, I'm not really a fan of baking because I feel like it tries my patience and limits my creativity. You know, with all those exact measurements being necessary and such. And since I don't bake much I feel like I have to follow recipes exactly so I don't mess them up. Summary: My "a little of this, a little of that" attitude towards cooking doesn't translate well to the baking world.

Anyway, I found this recipe, and it sounded wonderful - especially with the marshmallow cream frosting. Because marshmallow cream is awesome.

Unfortunately they weren't the little bundle of deliciousness I had hoped for...they came out more of a dense, muffin consistency as opposed to a light and fluffy cupcake, and the frosting was really a disappointment because the cream cheese totally overwhelmed the marshmallow cream.

But, the cupcakes themselves were yummy; you really got both the peanut butter and the banana flavor which is a fantastic combination. So, I may make them again (and you should try them too), I just may forget the frosting and just call them muffins.

Peanut Butter and Banana Cupcakes with Marshmallow Cream Cheese Frosting

from Sugar Plum

Ingredients

1 2/3 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 Tbsp. creamy natural peanut butter

2 Tbsp. unsalted butter

3/4 cup firmly packed light brown sugar

1 1/2 tsp. vanilla extract

2 large eggs

3/4 cup finely mashed ripe banana

1/2 cup milk

For the frosting:

4 oz. cream cheese, softened

2 Tbsp. unsalted butter, softened

3/4 cup marshmallow cream

1/3 cup milk chocolate chips, melted

Directions

1. Preheat oven to 350 degrees. Line 12 muffin cups with wrappers (I ended being able to make about 16).

2. In a medium-sized mixing bowl, sift together flour, baking powder, baking soda and salt.

3. In a large mixing bowl, using a mixer on medium speed, beat together peanut butter, butter and brown sugar until creamy, about 1 minute. Beat in vanilla, eggs and banana until well combined, about 1 minute. Beat in flour mixture gradually, alternating with milk, until well combined.

4. Divide batter evenly into muffin cups. Bake at 350 degrees for 20-23 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Cool for 15 minutes before transferring cupcakes to a wire rack to cool completely.

5. To make the frosting: In a medium-sized mixing bowl, using a mixer on medium speed, beat cream cheese until creamy, about 1 minute. Beat in butter until well combined. Beat in marshmallow cream until well combined. Spread frosting on cupcakes. Drizzle with melted chocolate chips.

Spicy Honey Chicken

2010-06-29T20:46:00.000-06:00

Another stolen recipe from Marci's menu blog...I had some boneless, skinless chicken thighs chillin my freezer, and I was just wondering what to do with them when I came across this recipe. It sounded good, and I love anything I can hand over to Adam and let him cook on the grill.

Two things: First, let me say the flavor of this was really good. It was definitely spicy, but not too spicy, probably balanced out by the honey. However, despite the note on Marci's blog (from the person who sent it to her) that its better with thighs rather than breasts...I wish I had used breasts. I'm pretty sure I would have enjoyed it more, which is weird because I usually do prefer dark meat. I just kept questioning whether the thighs were cooked all the way through (despite Adam's insistence that they most definitely were cooked perfectly)...but I picked through my piece and didn't really end up eating much of it. Mostly just a texture thing I guess, and due to the color of the glaze I kept thinking the meat was still pink. So, I definitely want to make this again - mostly because I bought coriander and chipotle chili powder just for this recipe - but I'll be using breasts for sure.

Spicy Honey Chicken

Ingredients

8 boneless, skinless chicken thighs
2 tsp. vegetable oil

For the rub:
2 tsp. garlic powder
2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. coriander
1 tsp. kosher salt
1 tsp. cumin
1/2 tsp. chipotle chili powder

For the glaze:
1/2 cup honey
1 Tbsp. cider vinegar

Directions

1. Combine the spices for hte rub in small bowl.

2. Use kitchen shears to trim off any excess fat from the chicken (another downside to thighs, lots of little fat pockets you need to trim off!). Pat dry. Drizzle oil over chicken and run in with your hands to lightly coat all the pieces. Toss chicken with the spice rub to coat all sides well.

3. Grill chicken for 3-5 minutes on each side, until cooked through.

4. While chicken is cooking, warm honey in the microwave about 30 seconds to thin slightly. Add the vinegar and combine well. Brush the glaze on the chicken (reserve a little if you want more to dip it in later) in the final moments of grilling.

Pasta Taco Salad

2010-06-21T07:49:00.000-06:00

I was looking for a different sort of side dish to bring to a family BBQ this past weekend, and I found this pasta salad on a blog called Cara's Cravings (her picture is definitely better than mine, I was only able to capture the leftovers). There were rave reviews, and I just happened to have some leftover wagon wheel pasta, so I gave it a go.

My review: It was a nice change from the usual pasta salad, and the flavors were good. I used a very mild salsa and limited chili powder to cater to some picky palates, and I definitely think it needed more spice. In fact, we kicked up the leftovers with some spicy picante-style salsa later on, and I liked it much better. Also, I don't think the "vinaigrette" is necessary - do we really need to be adding a 1/2 cup of oil to this otherwise pretty healthy salad? I used a lot less, and I think it would be fine omitting it completely and just mixing in the lime juice and spices right into the pasta. But, I'll post the recipe as-is and you can judge for yourself!

Ingredients

1 lb. wagon wheel pasta
1 can black beans, drained and rinsed
1 10 oz. package frozen corn (if you are going to make this at least several hours ahead, no need to defrost first)
2 medium tomatoes, seeded and diced
8 oz. shredded Mexican-blend cheese (I didn't add this)
1 1/2 cups salsa
1/2 cup olive oil
3-4 Tbsp. lime juice
1 Tbsp. cumin
1-2 tsp. chili powder
2 garlic cloves, minced
freshly ground salt and pepper
1/2 cup chopped fresh cilantro
1 avocado, diced

Directions

1. Cook the pasta al dente according to package directions. Drain and rinse with cold water.

2. In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.

3. In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.

4. Just before serving, stir in the diced avocado

Mexican Beef Stew

2010-06-14T11:30:00.000-06:00

I started out with an entirely different plan for this meal, but when I pulled out the recipe for what I had intended to make, I decided it really didn't sound good and changed direction. I did a little search for something that would include all the ingredients I had planned on using, as well as a few other things I had on hand, and came up with the idea for this "stew".

I ended up straining off most of the liquid at the end and serving the meat and vegetables over rice with some homemade guacamole and baked tortilla chips (yes, at the risk of carb overload), and it was delicious. You could just as easily thicken up the broth a little more and enjoy it as a more traditional stew with some fresh tortilla or cornbread...yum!

Ingredients

1 lb. beef stew meat
1 red bell pepper, thinly sliced
1 mediun onion, chopped
1 jalapeno, seeded and finely diced
3 cloves garlic, minced
2 Tbsp. all-purpose flour
1 Tbsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. black pepper
1/2 tsp. salt
1/8 tsp. ground thyme
1/8 tsp. cayenne pepper
3 cups beef broth
2 large red potatoes, diced

Directions

1. In a large bowl, combine stew meat, red pepper, onion, jalapeno and garlic. In a separate bowl, combine flour, chili powder, cumin, black pepper, salt, thyme, and cayenne. Mix well, then add to the meat and vegetable mixture and stir to coat.

2. Transfer meat and vegetable to a slow cooker and pour beef broth to cover. Cook on low for 6 hours. Add potatoes and cook 2 hours more or until potatoes are tender (can turn up to high at this point to speed the cooking of the potatoes).

Buffalo Chicken Dip

2010-06-02T20:43:00.001-06:00

I decided to make this dip for our Memorial Day BBQ, and it was a hit! Tasted just like buffalo wings. Everyone loved it - it was gone so fast. I got the recipe from Marci's recipe blog (she raved about it as well).

Although I'd had a similar dip before I remembered it being really greasy, and I thought that may have been due to the cheese, so I changed that up a little. I also adjusted the amounts of some of the ingredients, so I'll post my recipe here but you can always visit Marci's blog to see the original.

Oh, and just typing this here right now makes me crave this stuff! Its sooooo good!

Buffalo Chicken Dip

Ingredients

2 (10 oz) cans chuck chicken, drained
1 1/2 cups Frank's Red Hot sauce
2.5 packages (20 oz. total) reduced-fat cream cheese, softened
2 cups ranch dressing
1 cup Tostitos Chili Con Queso dip
1/2 cup shredded cheddar cheese

Directions

1. Combine chicken and hot sauce in a large saucepan over medium heat; stir occasionally until heated through. Mix in cream cheese, ranch dressing, and Queso dip, stirring until well-blended. Transfer to slow cooker.

2. Sprinkle the shredded cheese on top, cover, and cook on low setting until hot and bubbly. Keep warm in slow cooker to serve.

Beef and Portobello Mushroom Stroganoff

2010-05-05T12:18:00.000-06:00

I'm starting to like anything that ends with "Stroganoff". It means you can mix up some broth and a little reduced-fat sour cream and you get a nice, light cream sauce that you enjoy without feeling guilty!

This one, also from Jillian Michaels, was really good. I know a meal is a hit when my husband says "I'd have that again". We both agreed that this would be just as good meatless - all those portobellos certainly hold up enough on their own!

Ingredients

2 tsp. plus 1 Tbsp. canola oil
1 lb. beek flank steak, trimmed
4 large portobello mushrooms, stemmed and thinly sliced
1 large onion, sliced
3/4 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. black pepper
3 Tbsp. all-purpose flour
14 oz. (1 can) reduced-sodium beef broth
2 Tbsp. liqueur, cognac or brandy (I didn't add this)
1 Tbsp. red wine vinegar (didn't add this either)
1/2 cup reduced-fat sour cream
4 Tbsp. fresh chives

Directions
1. Heat 2 tsp. oil in a large skillet over medium heat. Add steak and cook until browned on both sides, 3-4 minutes per side. The meat will be rare but will continue to cook as it rests. (I had a pretty thick piece, so I needed about 6-7 minutes on each side). Transfer to a cutting board and let rest for 5 minutes. Cut lenghtwise into 2 long pieces, then crosswise across the grain into 1/4" thick slices.

2. Heat the remaining 1 Tbsp. oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper adn cook, stirring often, until the vegetables are tender and lightly browned, 8-12 minutes. Sprinkle flour over the vegetables; stir to coat.

3. Stir in broth, cognac and vinegar (if using) and bring to a boil, stirring often. Reduce heat to a simmer and continue cooking, stirring often, until the mxture is thickened, about 3 minutes. Stir in sour cream, chives, the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through.

I served over brown rice.

Nutrition
4 servings
Each serving has 404 calories, 19g fat, 14g carbs, 37g protein

Mexican Pizza

2010-04-27T16:07:00.000-06:00

Another one from the Jillian Michaels website (as I suspect a lot of my future posts will be!). It was really good, has lots of possibilities for variation, and well, I could probably eat this every day if I wanted to!

The recipe is for 1 (and yeah, Adam had 3), and made as-is has 364 calories and 12 grams of fat.

Ingredients

1 whole-wheat, low-carb tortilla, 6 1/2 "
3 oz. chicken breast
1/4 cup salsa
1/2 cup chopped red bell pepper
2 Tbsp. diced green chiles
1 cup spinach
2 Tbsp. low-sodium mozzarella cheese, shredded (I used a low-fat Mexican blend)
1/4 cup avocado, sliced

Directions

1. Preheat oven to 425 degrees.* Spray skillet with non-stick spray and heat over medium. Add bell pepper, green chiles and spinach to the pan, and cook until spinach is wilted.

2. Spread salsa on tortilla and top with chicken and spinach mixture. Sprinkle with cheese and bake until cheese melts. Top with avocado.

* I pre-baked the tortilla a little bit (about 6-7 minutes)before adding the toppings and baking again, to make sure it would be crispy.

Shrimp Lettuce Wraps and Red Chili Linguine

2010-04-27T15:30:00.000-06:00

A nice little plate of food for under 500 calories, eh? About 457, to be exact.

The Shrimp Lettuce Wraps are my own last-minute creation, super easy and so many different ways to change it up.

Here's the basics:

* Medium shrimp, raw (6-7 pieces will equal about a 3 oz. serving)
* 1 can stir-fry vegetables (I went with the canned variety for convenience and texture), plus some extra chopped water chestnuts for crunch and sliced mushrooms for substance

Cook the shrimp in a little olive oil. When almost cooked through, add in the vegetables, some soy sauce, chili sauce, and whatever else you like. Heat through, then place in lettuce cups to serve.

The Red Chili Linguine is a ridiculously quick recipe from the Jillian Michaels website...I used half the amount of pasta and only 1 Tbsp olive oil but the full amount of garlic:

Ingredients

1/4 cup olive oil
2 cloves garlic, minced
1/2 tsp. red pepper flakes
4 cups linguine pasta, cooked and drained
1/4 cups chopped parsley
1 lime, juiced

Directions

Heat olive oil in skillet. Add garlic and saute 1 minute. Add red pepper and saute 30 seconds. Add linguine, stir well and cook until hot and well-coated. Add parsely and lime juice. Toss well and serve.

Spaghetti Bruschetta

2010-04-18T16:30:00.000-06:00

I stole this idea from Picky Palate, and when I first found the recipe I totally thought it was genius...you can't eat spaghetti without garlic bread, so why not put the spaghetti on the garlic bread!

This is another "No Recipe Needed" creation too...just make up some spaghetti (I cut up the pasta into small pieces before cooking so it would be easier to eat on the bread), put it on garlic bread, top with mozzarella cheese and bake until the cheese is melted and bubbly. You'll need a knife and fork for it, but its delish!

No Recipe Needed - Breakfast Tacos

2010-04-15T09:00:00.000-06:00

1. Cook up some hashbrowns (tator tots work great, just smash them up in the pan)

2. Mix in cooked pork sausage

3. Scramble in a few eggs and shredded cheese

4. Season with fresh cilantro and whatever spices you like

5. Place on warm corn tortillas and top with more cheese, sour cream and salsa

Of course you could also wrap it up for a breakfast burrito or even put it on tortilla chips for some morning delight nachos (Adam's favorite).

This is what Adam's first plate looked like last night, he tops them with everything:

Craisins Salad and dressing

2010-04-09T17:08:00.001-06:00

Salad
1 head red leaf lettuce
1 head green leaf lettuce
1 head iceberg lettuce
1 (8oz) package shredded mozzarella cheese
1 (8oz) package shredded Parmesan cheese
1 pound bacon, cooked and crumbled
1 (8oz) package craisins

Break red and green lettuce into pieces. Shred iceberg lettuce. Toss together with remaining ingredients just before serving. Pass the dressing with the salad, not recommended to toss with dressing.

Salad Dressing
1/2 cup red wine vinegar
1 cup sugar
1/2 onion chopped
1 1/2 teas salt
2 teas mustard
1 cup salad oil.

Mix everything BUT the oil in a blender. Add oil and then blend again.

BLT Strudel

2010-04-09T07:52:00.000-06:00

Oh, Paula Deen. You had me at Puff Pastry. You can never go wrong with puff pastry right?

Even though we had this for dinner, its definitely better suited as a brunch item. Adam liked it, and I though it was good, but I'd like to make it again with a few changes...I decided that although I love bacon on its own, I'm not a fan of it mixed in with other stuff, so I might swap that out for some good sausage. Kind of changes the BLT name, but oh well.

The recipe as-is makes 2 strudels, but I cut it in half and only made one.

BLT Strudel
from Paula Deen

Ingredients

12 large eggs, divided
1/2 cup mayonnaise
1 lb. bacon, chopped
1 (6 oz) package fresh baby spinach
3 cloves garlic, minced
1 cup shredded Swiss cheese (I used an Italian blend and some Parm since I had it on hand)
1 cup seeded and chopped tomato
1/4 tsp. salt
1 (17.3 oz) package frozen puff pastry sheets, thawed

Directions

1. In a large bowl, whisk together 11 eggs and mayonnaise until smooth. Set aside.

2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan and drain on paper towels. Reserve 1 tbsp. bacon drippings in skillet; heat over medium heat. Add spinach and garlic; cook for 1-2 minutes, stirring occasionaly, or until spinach is wilted. Add egg mixture, and cook until eggs are set, but not dry, stirring occasionally. Remove from heat, and stir in cheese, tomato, salt, and reserved bacon. Spoon mixture into a medium bowl; cover and chill for 30 minutes.

3. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.

4. On a lightly floured surface, roll 1 sheet of puff pastry into a 12x10 rectangle, trimming edges as necessary. Spoon half of egg mixture down center of pastry, leaving a 3" margin on sides and a 1" margin on top and bottom. Cut pastry on side margins into 1" strips. Crisscross strips over filling. Carefully transfer strudel to one side of prepared baking sheet. Repeat procedure with remaining pastry and egg mixture.

5. In a small bowl, whisk remaining egg until smooth. Brush egg evenly over strudels. Bake for 30 minutes or until pastry is golden brown. Cut into slices and serve.

Alotta Muffuletta

2010-04-06T10:30:00.000-06:00

Fact: I'm not a sandwich person. They aren't something I typically enjoy. And therefore, before I tried this super-fun-to-say delight made by a super authentic Louisianan at a super fun Mardi Gras celebration, I was fully prepared to hate it.

But I didn't hate it. I LOVED it. I brought one home and Adam loved it too. So much so that we decided to try to make some ourselves. The result is what is pictured above - not the prettiest looking thing, but just as delicious as the first one I had.

The meat and cheese combo is delicious, but the olive salad is what makes this so good. Its briny and oily and just delish. We cheated and used a store bought kind rather than attempting to make that from scratch, and I didn't feel bad about that at all. Yum, yum, yum.

Now, our concotion isn't totally authentic, so I'll post a general recipe and include my changes.

Muffuletta

1 10" round loaf Italian bread with sesame seeds (I couldn't find anything resembling this, so we used a rectangular-shaped Ciabatta loaf and it worked great)
1 Recipe Olive Salad (Found this at the deli counter at the grocery store - good enough for me!)
1/4 lb Genoa Salami
1/4 lb Capicola Ham
1/4 lb Mortadella (all these meats should be available at your local deli counter...I didn't even know what Mortadella was, but fyi, its an Italian cured sausage that kind of looks like bologna)
1/4 lb sliced Mozzarella
1/4 lb sliced Provolone

To create: Cut bread in half length-wise. Remove some of the insides to make room for all the goodness. Spread olive salad on both sides of the bread. Layer meats and cheeses on one half of the bread, top with the other half, and ENJOY.

You can make this a few hours ahead of time, but I wouldn't do much more than that because you don't want the olive salad making the bread soggy.

Portobello Pizzas

2010-03-31T09:57:00.000-06:00

Continuing with the low-carb trend we seem to have going on...I made these last night and I'll definitely be making them again. They were fun and easy, hearty enough for my meat-loving husband, and can be altered in so many different ways. The mushrooms are a good serving vessel and provide texture rather than altering the flavor of the toppings. A vegetarian version would be fantastic with some grilled or sauteed eggplant in place of the sausage.

Portobello Pizzas

adapted from Rachael Ray

Ingredients

4 large portobello mushroom tops, stems removed and gills scraped

Extra-virign olive oil, for drizzling plus 1 tsp.

Salt and black pepper

3/4 lb. Italian sausage

1 clove garlic, minced

4 Roma tomatoes, chopped (about 1 1/2 cups)

3 Tbsp. half-and-half (fat free works just fine)

1/2 cup fresh basil, chopped

1/2 cup shredded Italian cheese blend

Directions

1. Preheat broiler. Drizzle olive oil liberally over the mushroom caps and season with salt and pepper. Broil 5 minutes on each side until tender.

2. Meanwhile, heat 1 tsp. olive oil over medium heat in a large skillet. Add sausage; cook and crumble until browned. Add garlic and tomatoes and cook 3-4 minutes until tomatoes are softened. Reduce heat to low, add half-and-half and stir to combine, then fold in the basil. Remove from heat.

3. Fill the mushroom caps with the sausage mixture. Top with cheese and broil 2-3 minutes until cheese is melted and bubbly.

Stuffed Baked Tomatoes

2010-03-26T10:34:00.000-06:00

My sister shared this recipe, and I decided to make these last night to go with grilled steaks since I wasn't really feeling the baked potatoes that everyone else was having. They were really good and everyone liked them...I think they would make a great and easy (and low-carb!) appetizer.

Stuffed Baked Tomatoes

4 Plum Tomatoes
1/2 cup of Mozzarella Cheese
2 Tbsp. of Grated Parmesan Cheese
1/4 cup Fresh Basil, roughly chopped
1 Garlic Clove, Minced
Salt/Pepper to taste

1. Heat oven to 400*. Cut the tomatoes length-wise and scoop out the pulp into a small bowl. Place the tomatoes on a baking sheet.

2. Combine the pulp with the remaining ingredients. Fill the tomatoes to the top with the mixture. Bake for 10 minutes, or until cheese appears to be melted (I broiled on high for the last 2-3 minutes to make the cheese extra bubbly).

Cracker Candy

2010-03-18T21:05:00.000-06:00

I tried these at Christmas time. Delight. I've not made this recipe yet, but I am excited to since they were awesome!!

40 single saltine cracker squares
1 c butter (real butter)
1 12 ounce pgk milk chocolate chips
1 c brown sugar

Line cookie sheet with aluminum foil. Lay crackers side by side on cookie sheet (should cover cookie sheet). Melt brown sugar and butter in heavy saucepan and bring to boil. Boil exactly 3 minutes (stir continually).

Spread over crackers evenly. Bake at 400 for exactly 5 minutes. Take out and let cool for just a minute, then sprinkle chips over the top. Allow chips to melt for a moment, then spread over entire area.
Put in refrigerator to harden. Take out and break into bite-size pieces

Penne with Asparagus, Mushrooms and Italian Sausage

2010-03-16T15:00:00.000-06:00

Adam: "I like this better than that other pasta you made with asparagus"

And there you have it.

Ingredients

12 oz. penne pasta
3 Tbsp. olive oil
2 cloves garlic, minced
1/2 lb. fresh crimini mushrooms, sliced
1 lb. fresh asparagus, trimmed and cut into 1" pieces
1 - 14 oz. can tomato puree
3/4 cup half-and-half
1 lb. hot Italian sausage, cooked, crumbled into large pieces and drained
1/2 cup shredded mozzarella
Salt and pepper

Directions

1. Cook pasta according to package directions. Drain.

2. In a large saute pan, heat the olive oil over medium heat. Add the garlic and stir 2 minutes. Add the mushrooms and cook 5 minutes, then add the asparagus and cook 5 minutes more. Add the tomato puree, season with salt and pepper, and let simmer 15 minutes. Stir in the half-and-half and the Italian sausage and simmer 10 minutes more. Season again with salt and pepper, if desired.

3. Stir the mozzarella and the pasta into the sauce and heat through.

Asian Salmon

2010-03-15T11:56:00.000-06:00

I really liked the marinade/sauce on this one, it was a nice way to prepare salmon. You can click the link below to see the original recipe; I'm posting here with my changes. If I were to make this again I would definitely make more marinade (and I even doubled it from the original recipe already) to have even more to pour over the rice.

Asian Salmon
adapted from Allrecipes.com

Ingredients

3/4 lb. salmon filets, with skin
1 Tbsp. olive oil
4 Tbsp. rice vinegar
4 Tbsp. soy sauce
2 Tbsp. packed brown sugar
3 cloves garlic, minced
1 pinch ground black pepper
3 Tbsp. minced onion
1 Tbsp. minced fresh ginger
1 cup long-grain white rice
1 tsp. dried dill weed
2 cups water

Directions

1. Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and ginger. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.

2. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.

3. Remove cover from salmon, and bake in the marinating dish for 15 minutes. Change oven heat setting to low broil, and cook 5 minutes more to allow for some caramelization. Serve salmon over the rice, and pour sauce over.

Tomato Sauce with onion and butter

2010-03-11T13:11:00.000-07:00

No picture for this one. I wasn't even going to attempt it. I realized that I should probably stop taking pictures of my food until I a) Get better at it and more importantly, b) Get a really good camera. Not sure when either one of those things are going to happen...so we might be picture-free for a while.

Luckily though, there is an easy way around this - in this case, I'll just direct you to where I got the recipe from because I know the pictures there are a million times better than anything I could produce.

So, if you want to see what this looks like, head on over to Smitten Kitchen and I'll just thank her for during the work for me.

But on to this recipe...can I just say YUM! I was very intrigued by this recipe because of all the rave reviews, and yet it seemed too simple to be true! The title lists all the ingredients: tomatos, onion, butter. That's it. A perfect, 3 ingredient tomato sauce? Can it be?

I have to add my name to the list of believers (if you go to the Smitten Kitchen link, you'll see that there are over 500 comments on this recipe, and ALL are good) because this sauce was fantastic! I've never been a big fan of any sort of jarred spaghetti sauce, and so I'm glad I have discovered this little gem that I can use instead.

The end result is a sauce thats fresh and sweet, and the butter adds that little extra something that takes it up a notch. Oh, and don't just throw away that onion once you remove it - that thing tasted darn good too!

Last night I served it over plain spaghetti noodles with some cheesy garlic bread on the side, of course. I wish there were leftovers that I could be eating right now, but alas, this stuff was too good to last long!

Tomato Sauce with onion and butter

Ingredients

28 oz. can whole peeled tomatoes (San Marzano are the recommended brand, and those are what I used. A little more pricey than the others, but apparently its worth it. I found them at my local Albertson's)
5 Tbsp. unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Directions

1. Place tomatoes, onion and butter in a heavy saucepan over medium heat. Bring to a simmer and then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon (I don't mind a slightly chunky sauce, so I didn't smash them up too much). Remove from heat, discard the onion, add salt to taste (I didn't add any) and keep warm while you prepare your pasta.

Garden Vegetable Soup

2010-03-09T13:00:00.000-07:00

Its been cold and rainy and I really wanted something warm and yummy. I made this last night and we enjoyed it along with some grilled cheese sandwiches (courtesy of Adam).

Ingredients

2 Tbsp. olive oil
2 cups chopped leeks, white part only
2 Tbsp. minced garlic
2 cups carrots, peeled and chopped
2 cups celery, chopped
1 cup potatoes, peeled and diced
6 cups chicken or vegetable broth
1 (15 oz) can cut green beans, drained
1 (14 oz) can diced tomatoes
1 (15 oz) can red kidney beans, drained and rinsed
Salt and pepper to taste

Directions

1. Heat the olive oil in large stockpot over medium-low heat. Add the leeks, garlic, and a pinch of salt and sweat, stirring often, about 7 to 8 minutes. Add the carrots, celery, and potatoes and continue to cook for 4 to 5 more minutes, stirring occasionally.

2. Add the broth, increase the heat to high, and bring to a simmer. Once simmering, add the green beans, tomatoes with their juice, and kidney beans. Season with salt and pepper. Reduce the heat to low and cook until the vegetables are fork tender, about 25 to 30 minutes.