It really IS that easy to make...

Recipe #158: Baked Spaghetti

2012-02-12T16:06:00.000-08:00

Here's one from Food Network Magazine (also on their website). Very hearty and easy to make!

Ingredients

Kosher salt
6 ounces whole-wheat angel hair pasta
2 teaspoons extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1/2 pound sweet Italian chicken sausage, casings removed
2 green bell peppers, diced
1/2 pound button or cremini mushrooms, sliced
1/2 teaspoon seasoned salt
1/4 teaspoon Italian seasoning
1 28-ounce can crushed tomatoes
1 cup torn fresh basil leaves
Cooking spray, for the pan
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions; drain.

Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the bell peppers, mushrooms, seasoned salt and Italian seasoning and cook, stirring frequently, until the vegetables are soft, about 4 minutes. Stir in the tomatoes, 3/4 cup water and the basil and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly and the flavors are blended, about 15 minutes.

Preheat the oven to 375 degrees F. Spray a 2-quart casserole dish with cooking spray. Add the pasta to the skillet and toss to combine with the sauce. Spoon half of the pasta mixture into the casserole dish. Sprinkle with half of each cheese. Spoon the remaining pasta mixture on top. Sprinkle with the remaining cheese and cover loosely with foil sprayed with cooking spray (do not let the foil touch the cheese). Bake until the cheese is melted and bubbly, 20 to 25 minutes. Let stand 5 minutes before serving.

Recipe #157: Zippy Shrimp

2012-02-11T16:45:00.000-08:00

Just the right amount of kick, and this comes together super fast. I halved this recipe and it was good for two.

Ingredients

1/3 cup extra-virgin olive oil
3 cloves garlic, sliced
1 teaspoon red pepper flakes
2 teaspoons paprika
2 pounds shell-on deveined jumbo shrimp
1/4 cup lemon juice
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

Recipe #156: Mushroom Risotto

2012-02-11T16:42:00.000-08:00

Absolutely perfect. That's all I have to say about this creamy, delicious dish. Thank you again, allrecipes.com, for another winner! I can't wait for the leftovers...

Ingredients

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1/2 pound portobello mushrooms, thinly sliced and coarsely chopped
1/2 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Directions

In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Recipe #155: Enchilada Casserole

2012-02-06T16:08:00.000-08:00

This is a keeper. I know that because Nick made a special "this is good" announcement while eating it. WIN! Another from my current issues of Cooking Light magazine.

Ingredients

Preparation1 pound ground sirloin
1 cup chopped onion
1 tablespoon butter
1 tablespoon minced garlic
1 1/2 tablespoons all-purpose flour
1 cup fat-free, lower-sodium beef broth
1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
1 (8-ounce) can no-salt-added tomato sauce
4 (8-inch) whole-wheat flour tortillas
1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers

1. Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.
2. Preheat oven to 400°.
3. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.
4. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.

Recipe #154: Moroccan Chicken and Butternut Squash Soup

2012-02-06T15:59:00.000-08:00

Well, this didn't turn out too much like soup since I went crazy and DOUBLED the cous cous. Yeah I love cous cous, so mine was more like a thick stew. I also used 3 more chicken thighs than it calls for. Still turned out delicious though! Vary the chunky ingredients as you wish! Thank you to my Jan/Feb issue of Cooking Light!

Ingredients

Preparation1 tablespoon olive oil
1 cup chopped onion
3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces (I used 6)
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper
3 cups (1/2-inch) cubed peeled butternut squash
2 tablespoons no-salt-added tomato paste
4 cups chicken stock (I used 5 cups)
1/3 cup uncooked couscous (I doubled this)
3/4 teaspoon kosher salt
1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
1/2 cup coarsely chopped fresh basil
2 teaspoons grated orange rind

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.

Recipe #153: Easy Chicken Marsala

2012-01-31T17:32:00.000-08:00

I loved this! So easy, and the chicken is really flavorful and tender! Here's my modified recipe- I had to add lots more mushrooms, of course.

INGREDIENTS:

1-1.5lb chicken cutlets (thin sliced chicken)

1 can cream of mushroom soup

8oz fresh sliced mushrooms

1 1/4c marsala cooking wine

2tbs butter

Salt, Pepper

Egg noodles, cooked

DIRECTIONS:

Melt butter in a large pan. Brown chicken lightly on both sides. Add soup, mushrooms, marsala, and seasonings. Cover and simmer for about 15 minutes, until chicken is done. Serve over noodles.

Recipe #152: Stuffed Peppers

2012-01-18T18:04:00.000-08:00

I like trying different recipes for the same meal until I find one that I really like. I am done with the search for the perfect stuffed peppers recipe: I LOVED THIS! Nick's dinner plate barely had to be washed! This is my modified version of one I found on allrecipes.com... (Man I love that site...)

Ingredients

4 large sweet red, orange or yellow peppers (less bitter than green!)
1 pound ground beef
1/2 chopped onion
2 cups cooked rice
2 tablespoon dried parsley flakes
1 teaspoon salt
1/8 teaspoon cayenne pepper (or more for more spice)
2 cups pasta sauce, plus more for topping
2-3 teaspoons balsamic vinegar
2 teaspoons dried basil
4 tablespoons grated Parmesan or Romano cheese, divided

Directions

Cut tops off peppers; remove seeds. Place peppers cut side down on a microwave-safe plate; cover with plastic wrap. Microwave on high for 2-3 minutes or until crisp-tender; set aside.
In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, parsley, salt, cayenne. Add pasta sauce. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese. Simmer the mixture for a couple minutes. Spoon into peppers. Place in a greased shallow 1-qt. baking dish. Top with a little more of the pasta sauce.
Bake at 350 degrees F for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake for 5-10 minutes longer or until peppers are tender. Serve with remaining sauce and mashed potatoes.

Recipe #151: Chicken Cordon Bleu Rollups

2012-01-16T18:03:00.000-08:00

I had almost all of the ingredients for this on-hand already- only had to get the chicken! This is my adaptation of a recipe I saw on allrecipes, and the sauce is my take on another recipe. DELICIOUS and easy!

INGREDIENTS (vary amounts according to desired servings):

Thin sliced chicken cutlets

Thin sliced deli ham

Slices of swiss cheese

Seasonings of choice (I used chicken seasoning)

Olive oil

Toothpicks

Cream of mushroom soup or cream of chicken soup

Sour cream

Lemon juice

White wine

Pepper

DIRECTIONS:

Lay a chicken cutlet out flat. Fold a piece of deli ham in half and place on top, then fold a piece of swiss and place on top of that. Roll the layers up, with the pointed end of the cutlet going on the inside. Toothpick into place. Season with desired seasonings. Repeat for all.

Preheat oven to 400 degrees. Heat olive oil in a pan, and place the rollups into the pan and brown well on all sides.

Place rollups into a lightly-oiled casserole dish. Bake for 25 minutes or till no longer pink inside.

While rollups bake, mix soup, sour cream (about 1/2 cup per can of soup), lemon juice (to taste, about a couple tablespoons), wine (to taste/texture) and black pepper into a small sauce pan. Heat through and serve over rollups.

Happy Birthday to my Blog!

2012-01-05T11:54:00.000-08:00

150 recipes in 2 years- not bad, huh? I wonder if I would have started such an endeavor if I hadn't been laid off over two years ago... and was watching a simple recipe that Rachael Ray was making (chicken riggies!) that inspired this whole thing....

Thank you to my followers, those of you who actually use these recipes and tell me how they turned out, and my husband, family and friends that try out the results of my cooking!

And thank you allrecipes.com, Food Network Magazine, Cooking Light Magazine, and all my cookbooks' authors for the inspiration :)

Recipe #150: Stuffed Mushrooms

2011-12-31T06:49:00.000-08:00

I saw some tempting-looking stuffing mushrooms at the store the other day, so I picked them up (and no other ingredients) to make for a snack at some point. Luckily, I found a highly-rated recipe on allrecipes.com that included ingredients I already had. These were delicious and creamy, and definitely had a kick (I accidentally added more cayenne than I meant, so they were a little spicy). It was also a relief that they were super easy to throw together too. My changes are noted in red.

Ingredients

12 whole fresh mushrooms (I had 15)
1 tablespoon vegetable oil (I used olive oil)
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened (I used a little less than 8oz)
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool. (Mine were still moist and hot, and it turned out fine. I didn't feel like waiting for dry and cool.)
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon (I filled a ziplock bag with the mixture and cut the corner off to pipe the filling in: MUCH EASIER!), fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. (I also sprinkled some cheddar cheese on top of each mushroom)
Bake for 20 minutes in the preheated oven (I did 15 minutes bake, 5 minutes broil, I think that is necessary), or until the mushrooms are piping hot and liquid starts to form under caps.

Recipe #149: Rumaki

2011-12-27T11:33:00.000-08:00

I made these for a family gathering, but ESPECIALLY for my Uncle Jimmy!

Ingredients

1/4 cup soy sauce
2 tablespoons white sugar
2 (5 ounce) cans water chestnuts, drained
10 slices bacon, cut in half

Directions

Combine soy sauce and sugar. Stir in water chestnuts. Marinate chestnuts overnight.
Wrap bacon slice around each chestnut. Fasten with a wooden pick. Place on a rack in shallow baking pan.
Bake at 350 degrees F (175 degrees C) for 30-35 minutes. Serve hot.

Recipe #148: Cheesy Ham and Hash Brown Casserole

2011-12-27T09:11:00.000-08:00

This is NOT for someone on a diet, but oh man was it delicious. The leftovers are possibly even better than the original! This was Christmas morning breakfast!

Ingredients

1 (32 ounce) package frozen hash brown potatoes (I used the shredded kind)
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Recipe #147: Jenny's Apple Pie

2011-12-27T09:08:00.000-08:00

While I was making Chicken Piccata for Christmas Eve dinner, my sister Jenny was prepping a homemade apple pie. She used a corer/slicer from Pampered Chef that made everything a bit easier. The pie was PERFECT, and we served it with vanilla ice cream!

For the crust: Use a fork to mix together 2/3c shortening, 2c flour, 1tsp salt, 5-7tb water. It should be just moist enough to roll. Divide in half. Roll one about 1" diameter larger than the pie pan. Dough should cover bottom, sides, and slightly drape over edges.

For the filling: Peel, core and thinly slice 5 large granny smith apples and place. Mix together 1/5c sugar, 2 tbs cinnamon, 2 tbs flour. Pour over apple slices and stir to coat. Fill open pie shell with apple mixture. It will be heaping. Roll out second dough ball and cover apples. Pinch the edges, and poke holes in top of pie with a knife. Place pie pan on cookie sheet with edges to catch drippings.

Bake at 400 degrees for 40 minutes.

Recipe #146: Chicken Piccata

2011-12-27T09:01:00.000-08:00

I wanted to make something new for Christmas Eve dinner, hearty but not too heavy. This was perfect, full of flavor and tender. Another good one from allrecipes.com. IMPORTANT NOTE: I doubled the sauce.

Ingredients

3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions (I used thin-sliced cutlets)
salt and pepper to taste
1/2 cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
1/2 lemon, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley (I used dried)

Directions

Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Recipe #145: Shrimp Scampi

2011-12-20T16:56:00.000-08:00

I made this with ingredients I normally have on hand. I used whole wheat spaghetti instead of angel hair. Came together really quick and was delicious! I also added a little bit of cracked red pepper to add a kick.

Ingredients

1 (8 ounce) package angel hair pasta (I used whole grain spaghetti)
1/2 cup butter
4 cloves minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine (I used 3/4c)
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (I had to use dried)

Directions

Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

Recipe #144: Crock Pot Stew

2011-12-18T12:37:00.000-08:00

Best. Stew. EVER. I love this and will be making it again. I'm glad I made a ton so there would be leftovers- those are just as good! I added peas in the last half hour of cooking and skipped the corn starch part (ok yeah I forgot that part...) Served it up with a loaf of Tastefully Simple beer bread!

Ingredients

3 pounds cubed beef stew meat (I bought already-cubed meat at the store)
1/4 cup all-purpose flour
1/2 teaspoon salt
3 tablespoons olive oil
3 tablespoons Worcestershire sauce
1 pound carrots, peeled and cut into 2-inch pieces
4 large potatoes, cubed
1 tablespoon dried parsley
1 1/2 teaspoons ground black pepper
2 cups boiling water
2 (1 ounce) envelopes onion soup mix
3 tablespoons butter
3 large onions, quartered (I used two because I was running out of room)
2 tablespoons minced garlic
1/2 cup burgundy wine (I used merlot)
2 (6 ounce) packages fresh button mushrooms, halved
1/4 cup warm water
3 tablespoons cornstarch

Directions

Toss the beef, flour, and salt in a sealable bag until the beef is coated.
Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker.
Combine the boiling water and soup mix in a small bowl; add to slow cooker.
Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.
Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.

Full recipe in the left, half recipe in the right

Tastefully Simple beer bread made with Yuengling Black & Tan

Recipe #143: Crock Pot Jambalaya

2011-12-14T17:38:00.000-08:00

The name says it all. Another winner from allrecipes.com.... I served this over rice.

Ingredients

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced (I used smoked sausage to cut down on the heat)
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails (Mine had tails...)

Directions

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Recipe #142: Ham and Potato Soup

2011-12-13T17:40:00.000-08:00

This isn't a very photogenic recipe, but trust me, this is REALLY good. I'm not the biggest fan of ham (well, besides Honey Baked Ham of course....) but this was rated so well I had to try it.... quite pleasantly surprised! I was liberal on the ingredients, which I'll note below. I found this recipe on allrecipes.com.

Ingredients

3 1/2 cups peeled and diced potatoes (I used 3 whole potatoes, skin on, diced)
1/3 cup diced celery (I used about 3 stalks)
1/3 cup finely chopped onion (I used closer to a cup...)
3/4 cup diced cooked ham (I used two whole ham steaks by Bob Evans, I believe)
3 1/4 cups water (I used mostly broth, and added more. Judge according to how many veggies you have)
2 tablespoons chicken bouillon granules (I skipped this because I used broth)
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Recipe #141: Chicken and Waffles Sandwich

2011-12-08T17:32:00.000-08:00

I got a look from Nick when I mentioned this one, but once he saw it, he had no arguments. Very easy to put together, nice and fresh tasting. I made this with a side of broccoli soup. Thank you Cooking Light magazine for the inspiration!

Ingredients

4 slices lower-sodium bacon, halved crosswise (I used fully cooked bacon and reheated it, it's quicker)
3 tablespoons canola mayonnaise (I could only find olive oil mayo, but it was good!)
1 tablespoon low-fat buttermilk
1 teaspoon cider vinegar
1/4 teaspoon sugar
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
8 frozen whole-grain waffles, toasted (I just needed 4 for two of us)
6 ounces thinly sliced, lower-sodium deli chicken breast (I used Boar's Head brand Everroast Chicken!)
8 (1/4-inch-thick) slices ripe tomato
4 Boston lettuce leaves (Love these leaves! Perfect size and texture!)

Preparation

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Drain on paper towels.
2. Combine mayonnaise and the next 5 ingredients (through black pepper) in a small bowl.
3. Spread mayonnaise mixture evenly over 4 waffles. Divide chicken, bacon, tomato, and lettuce evenly among servings. Top with remaining waffles.

Recipe #140: Asian Chicken

2011-12-07T17:08:00.000-08:00

Finally went grocery shopping this week, full load. I'm kind of spoiled that I have a small grocery store near me, so I just pick up a few things at a time for weeks until I decide I really need to do an all-out trip. This time I planned on some new meals, and this is one of them!

Keep in mind that although being somewhat liberal with seasonings is often something you can get away with, DO NOT overdo it with the 5 spices on this one. I put a little too much in the veggies and was regretting that a little. Turned out great, though- great quick throw-together meal that's full of flavor.

INGREDIENTS:

8 chicken drumsticks or thighs, skinned
1 tablespoon cooking oil
1 1/2 teaspoons five-spice powder (found in Asian section in store)
1/3 cup bottled plum sauce or sweet-and-sour sauce (I used almost a whole bottle, 10oz of sweet-and-sour)
1 16-oz package frozen stir-fry vegetables (I used the snap-pea mix)

DIRECTIONS:

Arrange chicken pieces in a 9x13 baking pan, making sure pieces don't touch. Brush chicken pieces with cooking oil; sprinkle with 1 teaspoon of five-spice powder. Bake, uncovered, in a 400 degree oven for 25 minutes.

Meanwhile, in a large bowl, combine remaining 1/2 teaspoon five spice powder and plum/sweet-and-sour sauce. Add frozen vegetables; toss to coat.

Move chicken pieces to one side of the baking pan. Add vegetable mixture to other side of the pan. (I also added a little of the sweet and sour sauce on the chicken, just basted on a thin layer). Bake for 15-20 minutes until chicken is no longer pink, stirring vegetables once during baking.

(I served this over brown and wild rice)

Recipe #139: Crock Pot Pot Roast

2011-11-30T15:57:00.000-08:00

Super easy, super hearty. 'Nuff said.

INGREDIENTS:

3-5lb beef roast, fatty/marbled is better for flavor
1 packet Lipton onion soup mix
2 cans cream of mushroom soup
1 1/4c water

DIRECTIONS:

In a crock pot, combine soup mix, soup and water. Put roast into pot and cover with soup mix. Cook on low 8-9 hours.

Recipe #138: Reuben Pizza

2011-11-20T15:55:00.000-08:00

I can't remember what inspired this one, something on tv maybe, but I knew I had to try it. I came up with the recipe on my own and was relieved that not only did I not ruin it, but it was freakin good!!

Ingredients:

Pre-made pizza crust
Oil
Thousand Island Dressing
Shredded Swiss cheese (about a cup)
Sauerkraut, to taste (I recommend soaking up some of the juice with paper towels)
Thinly sliced corned beef from the deli, torn into pieces
Black pepper

Directions:

Preheat oven to 450. Brush crust with olive oil. Top crust with thousand island dressing and spread around evenly (use about what you would for regular pizza sauce). Top with cheese. Top that with sauerkraut and corned beef. Season with black pepper. Bake for 10 minutes.

Recipe #137: Beer Cheese Soup

2011-11-02T15:57:00.000-07:00

Heavenly, hearty, easy, thick, creamy, flavorful, luscious....... Served this awesome soup with hot crusty sourdough bread. Another great recipe from a friend, perfect for colder weather.

INGREDIENTS

1/2 cup butter

1.5 med carrots, finely chopped

1 med rib of celery, finely chopped

1 small onion, finely chopped

3 cups chicken broth

1 cup bisquick

1/8 teaspoon black pepper

1/8 teaspoon cayeene pepper

1 cup milk

4 cups shredded sharp cheddar cheese

1/2 cup beer (I used Yuengling!!)

DIRECTIONS

1. In large pot, melt butter over medium heat. add carrots, celery and onion; cook about 10 minutes, stirring occasionally until tender-crisp

2. In a large bowl, mix broth, bisquick, black pepper, cayenne until smooth; gradually stir into vegetable mixture. bring to boil over med heat, stiring occasionally

3. Stir in milk, beer and cheese; heat until cheese is melted

Recipe #136: Baked Chicken Thighs

2011-10-30T17:19:00.000-07:00

Chicken thighs are my new thing- my new cheap, easy, delicious go-to meal. I've realized lately I LOVE this part of the chicken, (blah on boring old chicken breasts...) and there's so many ways to season them. This is my base recipe- change the seasonings how you want. Just so you have an idea how cheap these are- I bought 8 thighs for $5. Two is good per person as part of a meal.

INGREDIENTS:

Chicken thighs (bone in, skin on)
Butter
Olive oil (spray works great)
Dried seasonings (here I used thyme, rosemary and sage)

DIRECTIONS:

Preheat oven to 350. Grease a casserole/baking dish.

Melt a half a stick of butter per 4 thighs. Mix in chosen seasonings. Lift the skin on the top of the thigh to create a pocket, and spoon some of the buttery seasoning in, then cover with the skin. Repeat for all and place in the baking dish. Pour remaining seasoning mix over the thighs, and then spray with olive oil spray (it will help create a crispy skin).

Bake for about 40 minutes. Near the end, switch to broil and broil about 5 minutes until skin is crispy.

(Note, times may vary depending on how many thighs you're baking. This time worked for me for 4.)

Recipe #135: Pasta with Squash and Pancetta

2011-10-26T18:48:00.000-07:00

I have to admit, I thought the smell of the pancetta was pretty gross while this was cooking, and I worried that it was going to ruin dinner.... but once the seasonings were added and everything was finished, this dish came out great and the pancetta was perfect for it! Here's something a bit different.... subbing bacon in for pancetta would probably be pretty good too. I liked it even better as leftovers.

Ingredients

1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
1/4 cup olive oil
Coarse salt
3/4 pound penne pasta
3 ounces pancetta, sliced 1/4 inch thick and finely chopped (I found some pancetta crumbles that I used instead)
2 shallots, thinly sliced crosswise
1/4 teaspoon crushed red pepper, flakes
10 fresh sage leaves, coarsely chopped or torn (I used dried sage because I couldn't find the fresh leaves)
1/2 cup finely grated pecorino Romano cheese, plus more for serving
1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes.
Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside.
Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten.
Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.

Recipe #134: Chicken Paprikash

2011-10-15T08:06:00.000-07:00

I loved how the house smelled after I made this! Another great recipe from a friend with minimal and common ingredients! Lots of flavor, and the German in me loved the spaetzle ;)

INGREDIENTS:

1-1.5lbs chicken breasts and thighs, cut into 1" pieces
1 onion, chopped
Olive oil
Heaping tablespoon of paprika
1c sour cream
Salt to taste
Cooked spaetzle, noodles, or rice

DIRECTIONS:

Sautee onion in olive oil for a few minutes, then add chicken, salt, and paprika. Cover and simmer about 30 minutes, stirring often so chicken doesn't burn or stick. (I had to add a little chicken broth because I didn't stir often enough). Near the end, add the cup of sour cream and heat through.

Recipe #133: Skillet Lasagna

2011-10-11T15:00:00.000-07:00

I had this growing up and always loved it, and when I introduced it to Nick, it was an instant hit. Made it for dinner last night for movie night with the girls, and doubled the recipe. Don't be fooled by how simple this is: The flavor is awesome. Nick ate for two people. The leftovers are fantastic!

INGREDIENTS

1lb ground beef

8oz shredded Mozzarella or Italian mix cheese

3c penne, ziti, mostaciolli (etc) noodles

1 jar pasta sauce

DIRECTIONS

Brown meat in skillet, drain if necessary. Add 2.5c water, bring to a boil. Add noodles and cover, cooking 15 minutes and adding water and stirring as necessary to prevent burning or sticking. When noodles are cooked and water is absorbed, pour in pasta sauce and cheese, mixing thoroughly. Heat through and serve. Makes 4-5 servings.

Recipe #132: Stuffed Portobello Mushrooms

2011-10-09T18:47:00.000-07:00

Quick to prep, quick to cook, and definitely delicious! Next time I'll maybe put them on a wire rack over a pan so they're not sitting in all the juices, but I didn't mind too much regardless...

Ingredients

1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles (I used 9oz breakfast sausage because I couldn't find this, browned and crumbled)
2 cups shredded Italian cheese blend, divided
1/2 cup ricotta cheese
2 green onions, thinly sliced
3 tablespoons finely chopped sun-dried tomatoes, rehydrated
4 medium portobello mushroom caps
2 tablespoons olive oil
3 tablespoons balsamic vinegar (optional)

Directions

Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
Bake 10-12 minutes or until mushrooms are tender.

Recipe #131: Honey Balsamic Chicken

2011-10-06T16:42:00.000-07:00

Alright, I admit it: I've been totally lazy about cooking lately... hoping to break out of this lame food funk soon... BUT Facebook came through when I asked my friends for a simple, healthy, easy recipe for dinner yesterday, and one recipe stood out- for good reason! Nick and I scraped our plates clean. This is from Sarah H, via http://recipes.sparkpeople.com/recipe-detail.asp?recipe=555389:

Ingredients

1 1/2 tsp of dried thyme

1/2 tsp salt

1/4 tsp black pepper

1 tsp olive oil

1lb chicken breast (I used thin-sliced)

2 tbsp balsamic vinegar

2 tbsp honey

Directions

Combine first 3 ingredients; sprinkle over both sides of chicken.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done.

Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour glaze over chicken.

Recipe #130: [Leftover Lamb and Mashed Potato] Shepherd's Pie

2011-09-28T17:29:00.000-07:00

A 9.5 pound leg of lamb equals a lot of meat, even for feeding 7 people. Mashing an entire bag of potatoes also leads to a good amount of leftovers. Naturally, the leftovers were destined to make lamb shepherd's pie, but after all that cooking this weekend, I wanted to make it the easy way. I found the perfect recipe, and it turned out fantastic! ...although I think we have more leftovers now than we started with...

INGREDIENTS:

About a pound/3cups of leftover lamb roast meat, cut into small pieces
About 2-3c of leftover mashed potatoes
A small bag of mixed frozen vegetables (16 oz, if I remember correctly... the "typical" size)
8oz of sliced fresh mushrooms
Seasonings of choice (I used dried rosemary, salt and pepper)
Leftover gravy, if available
1 can cream of mushroom soup
1 can cream of celery soup
Shredded cheese (montery jack, marble jack, cheddar, or similar)

DIRECTIONS:

Preheat oven to 350 degrees. Heat olive oil in a deep pan, or pot. Add in vegetables and mushrooms, cooking for a few minutes until tender. Add leftover lamb meat, seasoning with herbs and salt and pepper to taste. Add about a half a cup of gravy, if available, and mix well. Add the 2 cans of soup, mix well and heat through.

Spray/grease a 9x13 casserole dish and pour lamb mixture into the dish. Spread mashed potatoes over the top, and sprinkle cheese over the potatoes. Bake in the oven for 30 minutes, until bubbly.

Recipes 125-129: The Menu From Foodie Night

2011-09-25T17:13:00.000-07:00

I have several foodie friends that love cooking just as much as I do, and we love cooking for each other and being each others' guinea pigs for new recipes, or showing off some favorites. Some of us decided to collaborate and make a big meal together, and it finally came to fruition at our house last night. I was excited to set up our dining room all "fancy" and proper, with serving bowls, platters, water pitcher... And man did the house smell awesome!

The menu:

Cocktail shrimp
Sopa de Ajo/ Garlic Soup (with a side of seedless rye bread and rosemary infused dipping oil)
Roast Rosemary Lamb
Mashed Potatoes
Butter Steamed Asparagus
Chocolate Covered Bacon (oh yes, we did)

And of course a bunch of wine, whiskey (bourbon and scotch), beer, and even an interesting round of cognac.

And here's the recipes....

Recipe #125: Dave & Julie's Sopa de Ajo/ Garlic Soup

Ingredients:

3 cups chicken stock
2 tbsp olive oil
3 large eggs
3-4 cloves fresh garlic, minced
1/2 tsp smoked pimenton or paprika (pimenton is a spanish style, hot paprika)
1/4 cup stale bread, cubed, or salad croutons
salt
pepper

Directions:

Heat oil in a smaller pot over medium-high heat. Fry bread in oil until dark and crunchy. Add garlic, pimenton, a pinch of salt, and a couple grinds of black pepper. Saute until softened. De-glaze with chicken stock and bring to a boil. Reduce heat and simmer 15 minutes.

In a separate pot, heat a couple quarts water until simmering. Carefully crack the eggs into the water and poach until whites are set. Carefully remove with a slotted spoon, and place on a paper towel-lined plate.

Ladle soup into bowls and add the egg. Sprinkle with a little chives for color.

To eat, break the yolk into the soup and mix. Adjust ingredients according to the number served- about 1 egg per person, proportionally.

Recipe #126: Roast Rosemary Leg of Lamb (variation)

Note- I previously posted a roast lamb leg recipe here, so I'll just note my changes:

I intended to get a 6-7lb leg from the store, but they only had ONE left, and it was 9.5 pounds. I figured eh, what the heck, I'll use the leftovers for lamb shepherd's pie.

This time, I let the leg sit out to come closer to room temperature for several hours before roasting. I then cut slits into the meat on both sides and put slivers of fresh garlic into the slits. I peppered both sides, and sprayed it with olive oil before pressing fresh rosemary leaves onto both sides. I didn't use any butter this time.

I roasted it for 1.5 hours at 325, then turned it over, then roasted it another 45 minutes. I then mixed a mostly-thawed can of lemonade concentrate with 1 packet of Lipton onion and mushroom soup, and poured it over the roast. I then roasted it for 45 more minutes.

This roast came out a bit more done than last time I did it due to timing. We shut off the oven and let it sit until we were ready for it, after the soup, and I think it kept cooking some. Even though it was less rare, though, it was still super tender. So adjust cooking times according to your tastes.

Recipe #127: Skin-On Awesome Mashed Potatoes

I found this great recipe on allrecipes.com, of course. Sounds simple but tastes great!

Ingredients

6 medium russet potatoes, peeled and cubed (WE LEFT THE SKIN ON!)
1/2 cup warm milk
1/4 cup butter or margarine
3/4 teaspoon salt
Dash pepper

Directions

Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy. (WE ALSO ADDED CHEESE!)

Recipe #128: Simple Butter Garlic Asparagus

Simply take as much asparagus as you need to feed everyone, and cut off a few inches from the bottom. Melt butter into a frying pan on the stove, and add the asparagus. Season with salt, pepper, and garlic powder and stir to coat evenly with seasonings and butter. Cover, stir occasionally, until tender-crisp, 5-10 minutes.

Recipe #129: Tom & Jenny's Chocolate-Covered Bacon

I asked Tom and Jenny how they did this.... I can't give you exact measurements but I think it's pretty straight forward... they melted down some dark chocolate, dipped some cooked bacon in it, and laid them on wax paper to cool. Tada!!! There were mixed reviews at both ends of the spectrum on this, so you have to judge yourself. Personally, I loved the two flavors, but didn't feel that they mixed ever.... I felt at any given bite, I was either tasting chocolate, OR bacon, but not at the same time. Not that there's anything wrong with either of those ;)

So there you go... you should have seen how many dishes we went through, but it was worth it. Great food, lots to drink, fun friends.... who could ask for a better night?

Recipe #124: French Onion Soup

2011-09-08T17:48:00.000-07:00

I've been wanting to make this for so long because it's by far one of Nick's favorite foods, but it took me forever to remember to get to the store to buy big enough ramekins for the oven-safe broiler part. Nick approved of the soup and I loved how well the bread held together... can't wait to make this again! It makes about enough for four people when I used 16oz ramekins, but it would be plenty easy enough to double this recipe for more.

INGREDIENTS:

1/2 cup (1 whole stick) unsalted butter
4 large yellow onions, thinly sliced (I then quartered them so it would be less sloppy)
Salt and ground pepper (I didn't even need pepper)
5 cups brown broth (I used beef)
2 bay leaves
1/2lb Gruyere cheese (I used mozzarella on the soup, and Jarlsberg on top)
4-6 slices french bread, 1/2inch thick, toasted golden brown (I used italian and it was a great texture)

DIRECTIONS:

In a large saucepan, melt the butter over low heat. Add the onions, season with salt, stir to coat well with the butter. Cover and cook, stirring occasionally, until very tender but not yet browned, about 20 minutes.

Uncover, raise the heat slightly, and cook, stirring frequently, until the onions turn a deep caramel brown, about an hour. Take care to not let them burn. (I did this for about 45 minutes or so)

Add the stock and bay leaves (I also added less than a cup of red wine!!), raise the heat to medium, and bring to a boil. Reduce the heat to low, cover and simmer for about 30 minutes longer to blend the flavors. (I did this for about 20)

Preheat the broiler.

Discard the bay leaves. Taste the soup and adjust the seasoning with salt and pepper. (I didn't need to!) Place heavy, flameproof serving crocks or bowls on a rimmed baking sheet. Ladle the soup into the crocks, and sprinkle a little of the cheese onto the soup.

Top with the bread slices.

Top with the remaining cheese.

Broil until the cheese is bubbly and golden, a few minutes. Serve right away.

Recipe #123: Spinach and Avocado Salad with Warm Mustard Vinaigrette

2011-09-08T17:27:00.000-07:00

FINALLY! New posts!!

Here's a simple to make and very different salad... you must like mustard to enjoy this one! I really liked the combination of the leafiness, the creaminess of the avocado, and the really different dressing. Well that pretty much covers the entire recipe...... So here goes! (adapted to serve 2)

INGREDIENTS:

Spinach and spring leafy mix (I found a good 50/50 bag mix at Giant Eagle)
1 medium avocado
3 tablespoons olive oil
2 teaspoons sesame seeds (I used quite a bit more)
1 tablespoon lemon juice
2 teaspoons wholegrain mustard

DIRECTIONS:

Wash and dry the leaves if necessary; tear into bite-sized pieces; place into bowls or one large serving bowl.

Peel the avocados and cut into thin slices. Scatter over the leaves. Heat 1 tablespoon of oil in a small pan. Add the sesame seeds and cook over low heat until they just start to turn golden. Remove from the heat immediately and allow to cool slightly.

Add the lemon juice, remaining oil and mustard to the pan and stir to combine. While still warm, pour over the salad and toss gently to coat leaves. Salad is best served immediately.

Recipe #122: Sweet and Spicy Chicken

2011-08-17T18:33:00.000-07:00

This is an adaptation of a Sandra Lee Semi-Homemade recipe. It originally called for 2 game hens, which I can't find whenever I'm actually looking for them, so I used pick of the chick (a package of 2 breasts, 2 thighs, and two drumsticks) instead, and that worked fine. Also, I didn't marinate because, well, I forgot to check the recipe before dinner time rolled around.... but they still turned out great. I was also a bit liberal on ingredient amounts. VERY good, especially the dark meat pieces, and I spooned the sauce over a multi-grain medley made by Minute Rice.

Ingredients

1/4 cup frozen pineapple juice concentrate, thawed (I drizzled on more in the roasting pan)
1 tablespoon jerk seasoning blend (I used a little more)
2 tablespoons canola oil
2 cornish game hens, halved (I used "pick of the chick")
Salt and pepper

Directions

In a small bowl, combine juice, jerk seasoning, salt and pepper and oil. Rinse halved hens and pat dry with paper towels. Put the hens in a zip-top bag and pour in the marinade. Turn hens in the bag to coat evenly.

Close the bag and refrigerate for 2 to 4 hours. (I skipped the marinating)

Preheat the oven to 400 degrees F.

Remove the hens from the marinade and place in a roasting pan, breast-side up. Pour the remaining marinade over the hens. Roast for 40 to 45 minutes or until cooked through and golden brown.

Recipe #121: Shredded Chicken Tacos with Tomatoes and Grilled Corn

2011-08-06T08:05:00.000-07:00

It's been too long since I've last posted.... been too busy, tired, and/or uninspired to try new recipes, but I'm back! This recipe is on the cover of my August issue of Cooking Light, and I knew I had to make these the second I saw it! I did everything as per the recipe, but my corn didn't really get charred. Didn't matter, though... these were awesome!

Ingredients

2 ears shucked corn
1 (12-ounce) package baby heirloom tomatoes
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
8 (6-inch) corn tortillas
2 cups shredded skinless, boneless rotisserie chicken breast
1 peeled avocado, cut into 16 slices
8 lime wedges (optional)

Preparation

1. Preheat broiler.
2. Place corn on a jelly-roll pan; broil 18 minutes or until charred on all sides, rotating every 6 minutes. Cut kernels from corn; place kernels in a medium bowl. Cut tomatoes into quarters. Add tomatoes to corn, and sprinkle corn mixture with black pepper and salt.
3. Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each taco with 1/4 cup corn mixture and 2 avocado slices. Serve with lime wedges, if desired.

Recipe #120: Pork Tenderloin w/Balsamic Reduction, Grilled Peaches and Wild Rice Salad

2011-07-10T17:51:00.000-07:00

So many great flavors in this dish.... it seems like it would be a bit to put together, but it's pretty easy! I love putting fruit in my meals now... dried cherries in rice? Yes please! This is from the July issue of Cooking Light. I've marked my changes.

Ingredients

1 tablespoon olive oil
1 tablespoon minced shallots
1 garlic clove, minced
1 cup balsamic vinegar
1 1/2 teaspoons sugar
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
Cooking spray
1 (1-pound) pork tenderloin, cut into 12 slices (I used two thick boneless chops cut through the center to make 4 thinner chops. I couldn't find a 1lb tenderloin)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

1. Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat.

Serve with Grilled Peaches: Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add 4 peach halves to pan; cook 2 minutes on each side. Cut each half into 3 wedges. (I didn't bother cutting them into thirds.)

Serve with Wild Rice Salad: Cook 1 cup fast-cooking white and wild rice per directions, omitting seasoning. Stir in 1/4 cup chopped green onions, 2 tablespoons chopped dried cherries, and 2 tablespoons chopped pecans. (I used an Uncle Ben's 90 second microwaveable rice pack, Wild and Long rice mix, and mixed in the other ingredients after I cooked the rice.)

Recipe #119: Salmon with Potato-Artichoke Hash

2011-07-04T19:06:00.000-07:00

Fresh! Hearty! Simple!

INGREDIENTS:

8 new red potatoes, scrubbed and sliced 1/4 inch thick
1 can (14 oz) artichoke hearts in water, drained and halved (I used 12oz marinated in a jar)
1 tablespoon fresh thyme leaves, or 1/4 teaspoon dried
1 teaspoon olive oil
Coarse salt and freshly ground pepper
1 1/2 lbs skinless salmon fillet, cut crosswise into 4 pieces
1 tablespoon Dijon mustard (I used double)
1 tablespoon white-wine vinegar (I used double)
1/2 cup packed coarsely chopped fresh flat-leaf parsley (I used double)
1 tablespoon water (I used double)

DIRECTIONS:

Preheat oven to 475F. In a large roasting pan, toss together potatoes, artichokes, thyme, 1/2 tsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Push vegetables to sides of pan.

Arrange salmon pieces in center of pan, and gently press them together to form one long piece. Coat with remaining oil (I used olive oil spray) and sprinkle evenly with salt and pepper. Roast, turning the vegetables once, until lightly browned and tender and salmon is opaque throughout, about 20 minutes.

Meanwhile, make sauce: Stir together mustard, vinegar, parsley, and the water; season with salt and pepper.

Gently separate salmon pieces. Serve immediately, on top of hash, spooning parsley sauce over fish.

Recipe #118: Garden Pasta

2011-07-03T17:58:00.000-07:00

I made this dish a long time ago, before I had this blog, and I'm wondering why I waited so long to make it again. It's a really light, fresh tasting summery pasta. I found this recipe in one of my Rachael Ray cookbooks.

INGREDIENTS

2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 medium zucchini, finely diced
1 small yellow onion, finely chopped
1 small carrot, finely chopped
2 bay leaves, fresh or dried
1/2 cup vegetable or chicken stock (a couple of splashes)
1 can crushed tomatoes (28 ounces)
Coarse salt and black pepper, to taste
A handful of flat leaf parsely, chopped
1 pound penne rigate, cooked until al dente (I think I used 12oz instead- it was plenty)
4 scallions, thinly sliced, for garnish (optional)

DIRECTIONS

Heat a deep skillet or pot over medium heat. Add the olive oil and garlic and sauté, until the garlic sizzles. Add the zucchini, onion, carrot, and bay leaves. Cover and cook, 5 minutes, stirring occasionally, or until the zucchini is tender and onions are translucent. Remove the cover and add the stock. Stur up any good gunk from the bottom of the pot. Add the tomatoes, salt and pepper, and parsley and bring to a bubble. Reduce the heat to low and simmer until ready to serve. Combine the sauce with the pasta and garnish with chopped scallions.

Recipe #117: Wendy's Pecan Chicken Salad Imposter

2011-06-22T16:45:00.000-07:00

I was always kind of skeptical about mixing chicken and fruit together... especially after combining it with bleu cheese... but awhile back, I had to try Wendy's pecan chicken salad and got totally HOOKED. The combination of flavors is so awesome, salty, sweet, and even a little sour from the cranberries. Today I was craving one of those salads, but Wendy's was a bit far from my house for my liking. Instead, I went to Rego's up the road from me and grabbed as many of the ingredients as I could remember to make my own. It was very close to the original, although I used strawberry vinaigrette instead of the pomegranate one they use. Here's a link to Wendy's version for comparison.

Here's the ingredients- simply adjust according do your tastes!
Leafy greens (baby spinach, baby mixed, whatever you like)
Craisins
Pecans
Apple, sliced into chunks
Bleu cheese crumbles
A few croutons
White meat chicken, about one breast size per person, cooked and cut into chunks
A fruit vinaigrette dressing, such as pomegranate, strawberry, raspberry, etc.

Recipe #116: Quick Shrimp Chowder

2011-06-22T16:36:00.000-07:00

It took me forever to get around posting this... we've been so busy! This one's great- quick, simple, hearty, and healthy. I added corn and didn't cook the broth first. This is from Cooking Light magazine.

Ingredients

2 cups organic vegetable broth
2 teaspoons minced fresh thyme
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup prechopped carrot
1/2 cup prechopped onion
1/4 cup prechopped celery
2 tablespoons all-purpose flour
1 pound medium peeled and deveined shrimp
1/3 cup heavy whipping cream

Preparation

1. Pour broth into a 2-cup glass measure. Microwave at MEDIUM-HIGH 1 minute.
2. Combine broth, thyme, and black pepper in a large saucepan over medium-high heat, and simmer.
3. Heat a medium skillet over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté for 3 minutes or until tender. Add flour, stirring with a whisk. Stir carrot mixture and shrimp into broth mixture; cover and simmer 5 minutes. Stir in cream; cover and simmer 4 minutes.

Recipe #115: Brazillian-Style Chicken Over Quinoa

2011-06-05T14:21:00.000-07:00

This isn't a very photogenic recipe, but it's DELICIOUS! My first time using coconut milk, and also my first time using quinoa... Definitely a different set of flavors. Don't skip the peanuts- they add a lot to the dish.

Ingredients:

1 teaspoon ground ginger
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 chicken breast halves, bone in, wings and skin removed
2 teaspoons canola oil
1 cup sliced onion
1 clove garlic, crushed (I used minced garlic)
1/2 cup fat-free low-sodium chicken broth
1/2 pound okra, trimmed and sliced (I used 10oz frozen okra)
1/2 cup light coconut milk
Salt and freshly ground black pepper
Dry roasted peanuts
1/2 cup quinoa

Directions:

Mix ginger, cumin, and cayenne pepper together and rub over chicken (I just sprinkled the chicken with each individual shaker). Heat oil in a large nonstick skillet over medium-high heat and brown chicken on all sides, about 5 minutes. Add onion and garlic, and continue to cook 1 minute. Add chicken broth and okra. Bring to a simmer. Lower heat to medium, cover, and simmer 15 minnutes, until chicken is no longer pink. While the chicken cooks, prepare the quinoa according to package directions. When the chicken is done, add coconut milk and stir into the sauce. Add salt and pepper to taste. Scatter peanuts on top. Serve over quinoa.

Recipe #111-114: Kebobs!

2011-06-01T19:11:00.000-07:00

Nick wasn't overly thrilled when he was tasked with grilling 51 kebobs, of 4 different kinds, for dinner yesterday... but I think he forgot about being stuck outside in hot weather over a 600-700 degree grill once he was able to sit down and eat these. Between four adults and one kid, we polished off 46 of these with no problem. SUMMER IS HERE!! These recipes all came from a book called Simple 1-2-3 Entertaining.

It looks like a lot of food, but we ate nearly all of it...

Recipe #111: Skewered Beef Strips with Spicy Honey Glaze

Ingredients:

1 beef top sirloin steak (about 1lb)... I used very thin sliced "beef for braising"
1/3 cup soy sauce
2 tablespoons white vinegar
1 teaspoon ground ginger
1/8 teaspoon ground red pepper
1/3 cup honey
Skewers

Directions:

Slice beef across the grain into 1/4 inch thick strips. Thread strips onto wooden skewers and place into large glass baking dish.

Prepare grill for direct cooking. Combine soy sauce, vinegar, ginger and red pepper; pour over skewers and marinate 10 minutes, turning once. (I prepped these hours earlier instead). Drain marinade into a small sauce pan; stir in honey and bring to a boil. Boil 2 minutes to reduce and use as baste while grilling the beef, 3-4 minutes.

Recipe #112: Sizzling Shrimp

Ingredients:

1.5 pounds shrimp, peeled and deveined
1 cup mushrooms, cut into halves
1 red bell pepper cut into 1 inch pieces
1/2-1 onion cut into 1 inch pieces
1 jar lemon pepper marinade
Skewers

Directions:

Arrange shrimp, bell pepper, mushrooms, and onion on skewers. Place into a glass dish and pour marinade over, reserving a little for basting later. Let marinate for an hour or more. Grill shrimp for about 3-4 minutes or as needed on each side, basting with reserved sauce.

Recipe #113: Herbed Beef Kabobs

Ingredients:

0.5-1 bottle Garlic and Herb marinade
1-1.5 pounds boneless beef top sirloin, cut into chunks (I used a london broil)
Mushrooms
2 bell peppers, cut into squares
1-2 onions, cut into chunks
Skewers

Directions:

Marinate beef chunks in the marinade for at least an hour. Arrange beef chunks with peppers, mushrooms and onion on skewers. Grill to desired degree of doneness, about 10-14 minutes.

Recipe #114: BBQ Corn Wheels

Ingredients:

3-4 ears corn on the cob, husked, cleaned, and cut into 1 inch slices
3 bell peppers
3/4 cup bbq sauce
1/2 cup honey
1/4 cup Worcestershire sauce
Vegetable cooking spray

Directions:

Arrange corn and peppers on skewers. Combine bbq sauce, honey, and Worcestershire sauce. Coat kabobs with vegetable cooking spray. Grill on greased rack over medium heat for 5 minutes. Baste with bbq mixture. Turn and cook 5 more minutes, baste again, until corn is tender.

Recipe #110: Shrimp Cobb Salad

2011-05-25T17:50:00.000-07:00

This is so easy to make, and full on flavor but not heavy! And anything with shrimp and bacon and avocado has GOT to be awesome... This is from my May issue of Cooking Light. I varied the amounts quite a bit- more shrimp, more bacon, and I doubled the dressing for better coverage. I'll post the recipe here as-is though- it's easy to vary the amounts according to your tastes.

Ingredients

4 slices center-cut bacon
1 pound large shrimp, peeled and deveined
1/2 teaspoon paprika
1/4 teaspoon black pepper
Cooking spray
1/4 teaspoon salt, divided
2 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon whole-grain Dijon mustard
1 (10-ounce) package romaine salad
2 cups cherry tomatoes, quartered
1 cup shredded carrots (about 2 carrots)
1 cup frozen whole-kernel corn, thawed
1 ripe peeled avocado, cut into 8 wedges

Directions

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
2. While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
3. Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

Recipe #109: Portobello Burgers with Roasted Red Pepper Spread

2011-05-25T17:42:00.000-07:00

This is from Rachael Ray's 30 Minute Meals: Veggie Meals. The flavor was fantastic, but we made the mistake of using thin buns that soaked up too much of the spread- next time I'll use a heartier bun. But these are fantastic and quick to make! We halved the recipe for the two of us.

Ingredients

2 tablespoons (2 turns of the bottle in a slow stream) extra-virgin olive oil
1/8 cup (3 splashes) balsamic vinegar
2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons
1 lemon, juiced
4 large portobello mushroom caps
2 teaspoons grill seasoning blend (preferred brand: McCormick Montreal Steak Seasoning) or 1 teaspoon combined coarse salt and pepper
1/2 pound fresh smoked mozzarella, sliced, or slices of provolone

Roasted Pepper Paste:

1 (14-ounce) jar roasted peppers, drained
A drizzle extra-virgin olive oil
A handful flat-leaf parsley leaves
1 large clove garlic, cracked away from skin
Salt and pepper
4 large crusty rolls, split

Suggested toppings:

Whole baby spinach leaves or romaine lettuce
Thinly sliced red onions

Directions

Combine first 4 ingredients in the bottom of a large food storage bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.

Grill mushrooms on indoor electric grill, starting with caps down, turning to caps up, about 6 minutes on each side. Pan-fry in large nonstick skillet for same amount of time. Season caps while they cook on each side with grill seasoning or a little salt and pepper. Melt the cheese over mushroom caps in the last minute of grill time.
To make the red pepper paste, combine the roasted red peppers, oil, parsley, garlic, salt, and pepper in food processor and pulse grind into thick sauce.
To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with spinach and onion. Spread bun tops with roasted pepper paste.

The red pepper spread- mmmmm!

Recipe #108: Rosemary and Lemon Leg of Lamb

2011-05-08T18:36:00.000-07:00

A recent issue of Cooking Light featured various cuts of lamb and how to cook them, which is what inspired my previous post about lamb chops (see Lamb Chops with a Balsamic Reduction) I knew I had to try a leg of lamb roast at some point, but considering the cost (about $40 for one), I knew I had to save it for a special occasion. I knew it was the right choice when I invited Nick's parents over for a Mother's Day dinner, and with a couple modifications, this recipe was PERFECT. Two hours after eating dinner, I'm STILL so excited about this and can't wait to make it again!

I found this recipe on allrecipes.com (do you see a pattern?) and tweaked it a little based on other recipes (in red). My times here were dead on for a perfectly tender, slightly pink-at-the-bone roast. If you like prime rib, you will LOVE this, I promise!

Ingredients

1 (6 pound) leg of lamb, at room temperature
1/4 cup butter, softened
6 cloves garlic, halved
4 sprigs fresh rosemary, chopped
1/2 teaspoon freshly ground black pepper
1 (6 ounce) can frozen lemonade concentrate, thawed (I used 12 ounces!!)
1 (1 ounce) package dry onion and mushroom soup mix

Directions

Preheat oven to 325 degrees F (165 degrees C).
Spread butter generously over the lamb, and distribute garlic clove halves over the meat. Sprinkle with rosemary and pepper. Place the lamb on a rack inside a roasting pan. (Instead, I sprinkled garlic powder over the lamb, along with the pepper and fresh rosemary, sprayed it with olive oil, and put pats of butter on top.)
Roast the lamb in the preheated oven for 1 hour. Flip the roast over and cook another 45 minutes.
Mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. A meat thermometer inserted into the thickest part of the lamb should read 120 degrees F/58 degrees C for medium-rare or 145 degrees F/68 degrees C for medium-well. Allow the roast to stand for about 20 minutes before slicing.

Prepped for roasting

All done!

Nick cutting the bone out

Victory!

With two of my favorite sides: Sweet potatoes and asparagus

Recipe #107: Lasagna

2011-05-08T08:05:00.000-07:00

I've posted various lasagna recipes previously (specifically, enchilada lasagna and healthy lasagna- which is turkey-based), but never a traditional recipe.. until now. This recipe is rated five stars by more than 5,000 people on allrecipes.com, so I knew I had to try it, and it was definitely fantastic!

Ingredients

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

It's been awhile

2011-05-07T08:47:00.000-07:00

Between setting up the new house, emptying out and cleaning the apartment, and work (including travel!), I've been way too busy to work on new recipes.... hopefully that will change soon, and I'll be trying new techniques as well- my mom gave me a pressure cooker for my birthday that I can't wait to try! I want to try more seafood, roasting a leg of lamb, and using my bamboo steamer more. Stay tuned...

Recipe #106: Lamb Chops with a Balsamic Reduction

2011-04-17T18:57:00.000-07:00

Two new recipes in one day! I'm on a roll, getting comfortable in my new kitchen. My latest copy of Cooking Light magazine had a feature on all cuts of lamb and how to cook them, and I realized I've never made lamb. Actually, I wasn't even sure if I've had it before. I'm so glad I tried, because these were so good! Kind of like steak, but a little different flavor. I found this recipe on allrecipes.com (of course!) and it had such great ratings, I had to try. Nick said it was a "high-class" dinner. It was quite easy to make, too! So herbal and fresh, and you feel kinda fancy eating it...

I love taking pictures in natural daylight again!

Ingredients

3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter

Directions

In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Note: I served these over a bed of spring leafage! Side of mashed sweet potatoes. These chops are small, bone-in, so I recommend two per person.

Recipe #105: Field Grade Spaghetti Sauce

2011-04-17T14:39:00.000-07:00

I didn't have much time to plan a meal for six people, but I knew that pasta would be the best solution, and I've always wanted to try a good hearty meaty sauce. I did a little hunting on allrecipes.com and found this awesome one, which features cinnamon. I love it, and I think everyone else enjoyed it too, judging by the clean plates. This fed me, Nick, my sister, one of my best friends, my uncle and my grandma!

The pictures aren't that great because I forgot to take pictures before we started eating, but you get the idea. I can't wait to eat the leftovers!

Half-eaten...

Ingredients

2 pounds lean ground beef
2 cloves garlic, minced
1/2 cup red wine
1 (1 ounce) package dry onion soup mix
1 (4.5 ounce) can canned mushrooms, drained (I used 2 cans)
2 teaspoons dried basil leaves, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pinch ground cinnamon
1 pinch ground allspice (I didn't have this)
3 tablespoons chopped fresh parsley
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 cup water

Directions

In a large skillet, brown the meat with the garlic over medium heat. Stir in the wine; simmer, stirring often, for 10 minutes.
Mix in dry onion soup mix, mushrooms, basil, salt and pepper, cinnamon, allspice, parsley, crushed tomatoes, tomato paste, and water. Cover pan almost completely, allowing space for steam to escape, and simmer 1 hour. Add additional water if needed to prevent sticking.

What recipe number am I on again? Ahh, #104: Easy Buffalo Chicken Wraps

2011-04-09T20:14:00.000-07:00

Here, this one's easy. Fry up bite-sized cut up chicken, breaded in Panko bread crumbs in butter until fully cooked. Pour some buffalo or mild wing sauce over them, heat through, and serve in a burrito-sized tortilla/wrap of your choice with ranch or similar dressing, cheese, lettuce, tomato, onion, whatever your heart desires. Easy and good imitation of bar food!

The Kitchen

2011-04-08T14:38:00.000-07:00

Well, it's been a couple weeks since we received the keys to our house, and immediately the kitchen was the focus. We saw the potential in this when we saw the house for the first time, and it turned out just how we liked it! It has a cut out to the family room, and to the back is the dining room. The door next to the pantry goes to the basement. Nick just has to fix a tiny leak that's evident by the rag under the dishwasher, and we're done!

New House!

2011-03-26T05:54:00.000-07:00

Hello dearest followers and fans! I haven't been able to even be online much because we're so busy getting our new house ready for moving in next weekend! The big project so far is the kitchen, where we replaced the faucet, Nick is fixing the walls and preparing them to be painted, and we ordered all new stainless steel appliances. I can't wait! By next weekend the kitchen should be all done and my new recipes will be posted from there! We also have a great dining room that's got a wallpaper issue- it's quite ugly. I'm working on taking that down so we can paint in there as well. It's going to look awesome!! So far I got the border down, and today I'm going to work on the rest.

Nick's dad helping us replace the faucet ...

My work so far in the dining room...

The kitchen is a bit of a mess, but it's going to be perfect when we're done!!

Recipe #103: Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp

2011-03-18T18:35:00.000-07:00

Longest recipe title yet. This one is from Rachael Ray's Book of 10. This hearty delicious Thai-style dish makes a little bit of a mess in the kitchen, but it's worth every dirty pot and pan. Nick helped me make this, and it turned out great- maybe too many noodles. You do NOT need a pound of noodles (unless you really want them...) I used 10oz and still had too many, but you'll have to use less sauce so it's not soupy. Adjust to your tastes and how many your feeding.

Also, be careful if you're using a zester or grater to mince your fresh ginger... I'm missing skin on three of my knuckles because the ginger slipped while I was grating it. Not fun...

ANYWAYS, here goes:

Ingredients

1 pound spaghetti (I recommend 10oz whole wheat spaghetti instead)
Salt
5 tablespoons vegetable oil or peanut oil
3 cloves garlic, finely chopped
2 inches ginger root, minced or grated
1 red bell pepper, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
1/4 to 1/3 cup tamari dark soy sauce, eyeball it
1 (15-ounce) can cooked pumpkin
2 rounded tablespoonfuls mild or hot curry paste, found on international foods aisle
3 tablespoons five-spice powder
12 jumbo shrimp, peeled and deveined
10 jumbo or 12-14 large scallops, trimmed and patted dry
4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks

Directions

Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it.

While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste.

Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp.

Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood

Recipe #102: BEEF JERKY!

2011-03-17T09:58:00.000-07:00

A coworker from a previous job used to bring in his homemade beef jerky, and it was SO addicting... so addicting in fact that I asked for a dehydrator for my birthday to make my own! This is better than any jerky you can buy in the store, and did I say it's ADDICTING?? Here's the recipe he gave me (from allrecipes.com) with some notes at the end... (be sure to read them!)

Ingredients

2 pounds beef round steak, cut into thin strips
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon meat tenderizer
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

Directions

Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

Cutting the steak into strips

We made a double batch

In the marinade for an overnight soak

One of five layers!

My little minion!

NOTES!

1. You can make spicy jerky by adding your powdered pepper of choice to the marinade.

2. Meat on the bottom of the hydrator will dry faster, you must keep an eye on it and rotate out the "done" jerky as it finishes. We couldn't fit all the beef in the hydrator at one, so I take from the bottom, then add new to the top until everything is finished.

3. The jerky is done when it's not easy to bend the strips.

4. No, you don't cook it first.

5. Try not to eat it all at once. You'll get heartburn. Don't say I didn't warn you.

Recipe #101: Cran-Orange Pork Chops

2011-03-13T16:05:00.000-07:00

I've said before that I'm not the biggest fan of pork chops, but I'll definitely eat them again with this sauce! The cran-orange sauce that goes on these chops is so perfect with the pork. This is a modified cook book recipe. I couldn't find fresh, regular cranberries, so I used a can of them (but NOT cranberry sauce). I also made the big mistake of reading the amount of orange concentrate wrong and used the whole can instead of 2 tablespoons, but I liked how much sauce it made. Sometimes mistakes are a good thing!

INGREDIENTS:

Pepper and celery salt, to taste
2-4 pork loin chops (I used bone-in)
2 teaspoons cooking oil
1 large onion, thinly sliced and separated into rings
2 tablespoons water (or chicken broth)
1 can cranberries (NOT the sauce) (OR 1 cup of just cranberries)
1/4 cup sugar
3 tablespoons water
1 can frozen orange juice concentrate (or as little as 2 tablespoons for less sauce)
1 teaspoon finely shredded orange peel (or zest)
1/2 teaspoon ground sage
1/4 teaspoon salt

DIRECTIONS:

Season the pork chops, both sides, with pepper and celery salt. Heat oil in skillet over medium-high heat and add chops. Cook chops and onion rings until chops are browned, turning once. Add 2-3 tablespoons water (or broth) to the skillet and cover. Cook over medium heat 15-20 minutes until no longer pink. Remove onions with a slotted spoon and set aside.

Meanwhile, for the sauce, in a medium saucepan, combine the cranberries, sugar, the orange juice concentrate, orange peel, sage, and salt. Cook and stir over medium heat about 10 minutes or until the mixture thickens (I used a little flour since mine was a bit runny). Stir in the onions; heat through. Remove from heat.

Serve pork chops with sauce on top.

The side I made was mushrooms sauteed in butter with dried rosemary, thyme, and sage.

Recipe #100: Chicken Minestrone Soup

2011-03-07T18:46:00.000-08:00

Check it out, recipe #100! Thanks to everyone who reads my blog, offers suggestions, and makes these recipes themselves!! So, spring's coming but it still feels like the dead of winter (yay Cleveland), so soup is still quite appropriate. Here's a good hearty one from one of my cook books.... I was very lenient with the amounts of vegetables here, and I added more pasta and broth and lots more chicken... I like really chunky soup. It's customizable!

INGREDIENTS:

1 cup sliced carrot (we used more)
1/2 cup chopped celery (we used more)
1/2 cup chopped onion (we used lots more)
1 tablespoon olive oil
3 14oz cans chicken broth (and I added more later)
2 15-19oz cans white kidney beans, rinsed and drained
8-10oz skinless, boneless chicken breasts, cut into bite sized pieces (we used 1.4lbs!)
1 cup fresh green beans, cut into 1/2 inch pieces (you guessed it- we used a little more)
1/4 teaspoon black pepper
1 cup dried bow tie pasta (we used closer to 2 cups)
1 medium zucchini, quartered lengthwise and cut into 1/2 inch slices
1 14.5oz can diced tomatoes with basil, garlic and oregano, undrained

DIRECTIONS:

In a 5-6 quart Dutch oven, cook carrots, celery, and onion in hot oil over medium heat for 5 minutes, stirring frequently. Add broth, white kidney beans, chicken, green beans, and pepper. Bring to boiling; add pasta. Reduce heat and simmer, uncovered, for 5 minutes.

Stir in zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 8-10 minutes. Stir in undrained tomatoes; heat through and serve!

Recipe #99: Crock Pot French Dip!

2011-03-06T16:27:00.000-08:00

Nick's latest new favorite thing to get at restaurants is a French dip, an overstuffed beef sammich that has a gravy sauce for dipping, called au jus. Naturally, I had to find a recipe for this, and this was quite up to his standards... and super easy to make!! I found this on allrecipes.com. Talk about tender... mmmm...

Ingredients

4 pounds rump roast (I used a 2.75lb one and that was plenty!)
1 (10.5 ounce) can beef broth (I used a can of Campbell's Consomme)
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer (I used Guinness, of course!)
6 French rolls (I found some other buns to use...)
2 tablespoons butter

Directions

Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours. (I also seasoned the meat with salt, pepper, and garlic powder)
Preheat oven to 350 degrees F (175 degrees C). (I used my toaster oven)
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through. (I topped them with shredded mozzarella cheese too)
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Recipe #98: Tomato Basil Soup

2011-03-04T18:49:00.000-08:00

Mmmmmm....

This one's quite simple and makes a lot! And of COURSE I had to serve it with grilled cheese! This is from Rachael Ray's book Veggie Meals.

INGREDIENTS:

2 tablespoons extra-virgin olive oil

4 cloves fresh garlic, minced

1 medium onion, very finely chopped

2 cans (28oz plus 14.5oz) crushed tomatoes

1 can (14.5oz) vegetable broth

Coarse salt and black pepper, to taste

20 leaves fresh basil, torn or coarsely chopped (I bunched them and snipped with kitchen scissors)

DIRECTIONS:

Heat a deep pot or skillet over medium-low heat. Add olive oil, garlic, and onion. Saute onions until soft and sweet, 8-10 minutes. Add crushed tomatoes and broth. Season with salt and pepper to taste. Bring to a boil, reduce heat, and simmer 5 minutes longer. Remove from heat and stir in basil.

Recipe #97: Tuna Casserole

2011-03-02T15:57:00.000-08:00

There's probably a million ways to make a tuna casserole.... here's my version!

INGREDIENTS:

1 (12 oz) package of egg noodles (or comparable amount of elbow macaroni- I used both)
1/4 cup chopped onion (or more to taste)
2 cups shredded Cheddar cheese
1 cup frozen green peas
3 (6 oz) cans tuna
2 (10.75 oz) cans condensed cream of mushroom soup
1 (10.75 oz) can condensed cream of onion soup
8 oz (approx) sliced fresh mushrooms, broken into smaller pieces
Salt, pepper, parsley, and garlic powder to taste
About 1/4 cup milk or heavy cream
Bread crumbs
3 tablespoons butter, cut into 6 pieces

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Cook the pasta in boiling water for 8 minutes and drain.

Preheat oven to 425 degrees F.

In a large bowl, mix noodles, onion, cheese, peas, tuna, soup, mushrooms, and seasonings. Transfer to a greased 9x13 baking dish, and sprinkle the top generously with bread crumbs. Put butter pieces evenly across the top.

Bake for 20 minutes. Feed an army.

Recipe #96: Roasted Red Pepper and Artichoke Pizza

2011-02-27T16:11:00.000-08:00

I am currently eating this delicious concoction as I type, and I've promised to make it again. SO HEARTY! And something different for a pizza! I believe I first saw this recipe through one of the sites I "liked" on Facebook, and thought to look again online when I realized I had all the ingredients on hand already. This is a slightly modified version of what I found (just added some spices). I HIGHLY recommend this recipe if you like artichoke dip!

INGREDIENTS:

    * 1 can (14 oz.) artichoke hearts, drained, chopped (I used a 12oz jar)
    * 3/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise (I had regular Mayo)
    * 1/2 cup KRAFT Shredded Parmesan Cheese
    * 1/2 cup KRAFT Shredded Mozzarella Cheese
    * 1 ready-to-use baked pizza crust (12 inch)
    * 1/4 cup chopped drained roasted red peppers (we used more)
I also added black pepper to the mix, and brushed the crust with olive oil and garlic powder before topping it.

DIRECTIONS:

Heat oven to 400ºF.

Combine first 4 ingredients.

Spread onto crust; top with peppers.

Bake 8-10 minutes or until cheese is melted.

Recipe #95: Ground Turkey Paprikash-Goulash

2011-02-24T06:51:00.000-08:00

This is a winner from Rachael Ray's Book of 10 (and it's also on Food Network's website, as copied below). I've made this before, but before I had my blog. As is typical of her recipe, "serves 4" usually means it serves an army, so we ended up with tons of leftovers. ...not that we mind! You can make this recipe a little spicier with diced jalapeno, and I used dried dill and parsley because I didn't have any fresh on hand.

Ingredients

1/2 pound elbow macaroni
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 tablespoon butter
1 package, 1 1/3 pounds average weight, ground lean white turkey
2 to 3 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 tablespoons sweet paprika
1 teaspoon ground cumin
1 teaspoon dried marjoram
Black pepper
1 cup chicken stock, available in small 8 ounce paper containers on soup aisle of market
1 cup sour cream
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped dill

Directions

Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes to al dente.
While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill.

House

2011-02-22T06:25:00.000-08:00

I can't wait to cook in my new kitchen. That's right- we're buying a house, and we should be completely moved in by April 30th. We get keys March 30th, and we're overlapping with our apartment lease so we can paint and get some new furniture in the house. We'll be getting some new appliances, including a STOVE that I just can't wait to cook on- my very own brand spanking new, never been used by anybody except me, STOVE!

There's a double sink with a hose faucet and garbage disposal... We'll probably be getting a side-by-side fridge. There's a great big pantry! I'll have a dining room! So excited to have a kitchen that's mine with appliances we picked out!!

I'll be posting pictures once we've moved in!

Recipe #94: Slow Cooker Stuffed Peppers

2011-02-22T06:02:00.000-08:00

Now, not everything I make comes out how I want it to. This recipe had one problem- green peppers tend to be on the bitter side, especially once cooked, and the slow cooker really brought that out this time. Next time I try this, I'm going to use red bell peppers or 6-7 cubanelle sweet peppers. Otherwise, this is a fantastic recipe, and the filling is sooo good and hearty, which is why I think it deserves a blog.

INGREDIENTS:

1 package (about 7 ounces) Spanish rice mix (the box kind with a seasoning packet) *see note at end
1 pound ground beef
1/2 cup diced celery (we used more)
1 small onion, chopped
1 egg, beaten
4 medium green bell peppers, halved lengthwise, cored and seeded *I recommend trying other kinds
1 can (28 ounces) whole peeled tomatoes, undrained
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1 cup water (I used chicken broth instead)

DIRECTIONS:

Set aside seasoning packet from rice. Combine beef, rice mix, celery, onion and egg in a large bowl. Divide meat mixture among pepper halves.

Pour tomatoes with juice into slow cooker. Arrange filled pepper halves on top of tomatoes. Combine tomato soup, water/broth and reserved rice mix seasoning packet in a medium bowl. Pour over peppers. Cover; cook on LOW 7-8 hours.

*Note: I couldn't find the Spanish rice mix I wanted, so I used a box of Uncle Ben's rice that had a sundried tomato and basil flavoring, and it was fantastic!

Recipe #93: Beef Tagine with Butternut Squash

2011-02-18T16:12:00.000-08:00

I was drooling just from the smell of the seasonings, long before I even started cooking this recipe. The cinnamon adds a depth of flavor I wish I could describe. This meal is a little spicy, and definitely sweet, and totally amazing. So easy to make, and perfect with a side of cous cous (recipe for that included), this is a fantastic way to add something a little different to your repertoire. This is from the pages of the Jan/Feb issue of Cooking Light (and also online).

Ingredients

2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup chopped fresh cilantro (I omitted this)

Preparation

1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
2. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.

Serve with Scallion Couscous: Bring 3/4 cup fat-free, lower-sodium chicken broth and 1/2 cup water to a boil in a medium saucepan. Gradually stir in 1 cup uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork. Stir in 1/3 cup chopped green onions. (NOTE: I didn't have green onions, so I used a comparable amount of fresh chopped chives) Yield: 4 servings.

Recipe #92: Crab and Avocado Salad

2011-02-15T16:18:00.000-08:00

Fresh, easy, and seafoody! Made this for dinner tonight, and it's quite filling. I was excited to use a new ingredient: anchovies! At first, I was going to skip them, but I decided that I'd try them... they get blended into the dressing anyways, just like Caesar dressing. This recipe is intended to feed four people, and won't make good leftovers (soggy lettuce and croutons- yuck...) so half it if you're only feeding two. This is from Food Network magazine (and also on their site).

Interesting assortment... but it comes together well!

Ingredients

Kosher salt
1/2 pound haricots verts or green beans, halved
2/3 cup low-fat plain yogurt (I used plain Greek yogurt)
3 tablespoons low-fat mayonnaise
1 to 2 tablespoons fresh lemon juice
1/2 cup chopped fresh chives
1/4 cup chopped fresh basil
3 anchovy fillets, chopped
Freshly ground pepper
1/2 pound lump or claw crabmeat
1 Hass avocado, halved, pitted and diced
3 romaine hearts, chopped (I used 2)
1 1/2 cups whole-wheat croutons (I used whatever...)
1 pint cherry tomatoes, halved

Directions

Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

Recipe #91: Portobello Parmesan Over Linguine

2011-02-14T17:15:00.000-08:00

Who needs to waste time waiting for a table to pay lots of money for a Valentine's Day dinner when you can make something as simple and delicious as this at home! Usually for VDay we actually go out on the 15th to avoid the crowds and waits, but this year we decided to stay home and try a new recipe to eat by candlelight. Nick choose this recipe among a few options I gave him, and he also chose the bottle of wine we had to go with it. Perfect Valentine's for both of us. Even better: this recipe is cheap and very simple to make! I adapted it from one of my cookbooks (I swear some of the measurements were type-os...)

INGREDIENTS:

Olive oil
5 portobello caps, sliced
Salt, freshly ground pepper, and oregano to taste
Fresh basil, roughly torn, to taste- about a small hand full
2 cups tomato sauce
Roughly 1 cup shredded mozzarella- more or less to taste
Grated Parmesan cheese
About 1/2lb cooked linguine noodles, tossed in olive oil and ground pepper

DIRECTIONS:

In a large skillet, heat oil over medium heat. Add the portobello slices, and season to taste with salt, pepper, and oregano. Cook for about 3-5 minutes, until mushrooms soften a little, tossing frequently in the oil. Add the tomato sauce and torn basil leaves, and mix well. Top with mozzarella cheese, cover and let simmer about 5 minutes until heated through.

Serve over the prepared linguine. Sprinkle with Parmesan cheese.

Recipe #90: Creamy Kielbasa and Potato Soup

2011-02-09T15:49:00.000-08:00

Usually when I have kielbasa or smoked sausage, I either cut it into coins, fry it up and serve it with sauerkraut, or I leave it whole and fry it up, and serve it with sauerkraut in a bun. This time, I wanted to try something different. OMG.... this is FANTASTIC (and I've burned my mouth a few times already...)- perfect for a freezing Cleveland dinner-time! Reminds me somewhat of loaded baked potato soup. I found this recipe on allrecipes.com and highly modified it, so here's my version:

INGREDIENTS:

8-10 baby redskin potatoes, skin on, cut into 6-8 pieces each
1 onion, chopped
2 cloves garlic, chopped
2 stalk celery, cut down the middle, and then into 1/2 inch pieces
2 carrots, cut down the middle and then into 1/2 inch pieces
1.5c frozen corn or a can of corn
1 (14 ounce) can beef broth
1 (14.5 ounce) can chicken broth
1 cup milk
1 pound kielbasa sausage or smoked sausage, sliced into 1/2 inch pieces
2 (10.75 ounce) cans condensed cream of chicken soup/cream of potato
ground black pepper to taste
parsley, oregano, bay leaf to taste
1 cup shredded cheddar, plus more for topping

DIRECTIONS:

In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, seasonings, and milk. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though (about 10 minutes or so) and slightly thickened. Season with pepper. Serve hot, topped with shredded cheese.

Recipe #89: Easy Beef Enchiladas

2011-01-30T12:55:00.000-08:00

Yep, definitely making these again. Found this recipe on allrecipes.com. I could only fit 8 of these in the casserole dish, but that's plenty!

Ingredients

1 pound ground beef
1 (1 ounce) package taco seasoning mix or burrito seasoning mix
1 (16 ounce) can refried beans
1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup
1 medium onion, chopped
1 cup cooked regular long-grain white rice (optional)
12 flour tortillas (10-inch), warmed (I used 8)
1 1/2 cups prepared enchilada sauce (I just used one can)
shredded Cheddar cheese

Directions

Heat the oven to 350 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the seasoning mix, beans, soup, onion and rice, if desired,in the skillet.
Divide the beef mixture among the tortillas. Roll up the tortillas and place seam-side down into a 3-quart shallow baking dish. Pour the enchilada sauce over the filled tortillas and sprinkle with the cheese.
Bake for 20 minutes or until the enchiladas are hot and bubbling.

Recipe #88: Noodles Corn and Boogers (Hamburger)

2011-01-27T04:44:00.000-08:00

As I type this blog, it's 7:30 in the morning and I'm eating breakfast. What is breakfast today? A nice cinnamon pastry flavored coffee, and leftover NC&B. Yep, here's the fourth of my favorite 4 Dichtl family recipes: Noodles Corn & Boogers. It's ridiculously easy to make, cheap, and filling. Oh, and it tastes good (that is, if you liked canned creamed corn).

(Note: the other 3 Dichtl family recipes are spaghetti pie, tuna soup burgers, and Laramie loaf. It's funny- I've realized anyone who hasn't tried any of these recipes gives me weird looks when I mention them because of their strange, misleading names...)

ANYWAYS, back to NC&B. You can brown the meat any way you like with whatever seasonings; I'll just type out the recipe how I did it last.

INGREDIENTS:

1-1.25lbs ground beef
1 package egg noodles
2 cans creamed corn
Salt, pepper, garlic, etc to taste

DIRECTIONS:

Ground beef in a skillet on the stove. This is your chance to add most of the seasonings. I ground it with garlic powder, onion powder, black pepper, and just a little bit of Worcestershire sauce.

Meanwhile, cook the egg noodles according to package directions. Preheat oven to 350 degrees.

When beef and noodles are complete, take a 9x13 casserole dish (lightly greased), and distribute half the noodles on the bottom of the dish. Then, add half the beef. Next, add one whole can of the corn, distributing evenly. If you want, add some black pepper on top. Repeat these three layers with the rest of the ingredients- noodles, then beef, then corn.

Bake in the oven for about 20 minutes.

MMMMM!!!!