Recipe #161: Earthen Grilled Cheese

This is the kind of food that you want to keep eating knowing fully well that your more than content. Kid tested, Buddha approved, vegetarian delight! Gooey fresh mozzarella grilled cheese filled with caramelized onions and portabella mushrooms.
Ingredients

2 Large Portabella Mushroom Caps
4 Large Spanish Onions
2 Cloves of Garlic

Pesto -Enough to spread one piece of bread for each sandwich)
Goat Cheese - Enough to spread one piece of bread for each sandwich)
2 oz Fresh Mozzarella Cheese - Per Sandwich
1 oz Sun-dried Tomatoes - Per Sandwich
Rosemary and Oregano
2 Slices of Bread - Per Sandwich (Rye is my preference for grilled cheese)
Directions
Slaughter the onions into 1 inch ribbons. Place the onions in a pan with a lid and cook covered over medium-low heat until onions have reduced and liquid pools in the bottom of the pan. Remove the lid and, while stirring, allow the liquid to evaporate. Replace the lid and repeat the procedure until the onions have been caramelized and have turned a deep brown. Deglaze the pan with cooking booze if needed to loosen the yummy bits that cling to the pan--I used rice wine.
Slaughter the mushrooms into strips and add them to the pan with the onions. Add 5 oz of water to the pan and replace the lid. Allow the mushrooms to steam and soften. After mushrooms have softened remove the lid and allow excess water to evaporate. Rosemary, Oregano, Salt, and Pepper to taste.Slice up the mozzarella cheese and sun-dried tomatoes to to decorate the sandwich. Butter a one side of two pieces of bread (like grilled cheese).

1. Spread goat cheese on the other side of One slice of bread.
2. Spread pesto on the other side of One slice of bread

Build a Sandwich and cook it!
Glad to be finally sharing and cataloging the creations. Thanks for having me Heather!

New Blogger- Coming Soon!

A major change will be happening to this blog soon- I'm going to have a guest blogger!  It's my friend Tom, who is especially great at making up his own recipes.  I never turn down an invite to dinner if I can help it.  Stay tuned...

Recipe #160: Chicken Lettuce Wraps

I am SO FAT right now from stuffing these in my pie-hole.  So fresh tasting, full of flavor, and fun to eat.  Definitely messy too, but that's worth it.  This is another from the same friend who gave me yesterday's recipe... I think I'm going to make whatever she suggests from now on :)

Ingredients


1-1/2 pounds boneless skinless chicken breasts, cubed  (I used 1lb)

1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
3/4 cup chopped fresh mushrooms
1 can (8 ounces) water chestnuts, drained and diced  (I skipped these because we don't like them)
1 tablespoon minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded carrots
1/2 cup julienned green onions
12 Bibb or Boston lettuce leaves (I only needed 7)
1/3 cup sliced almonds, toasted  (I skipped the toasting part)

Directions

In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up

Recipe #159: Thai Turkey Burgers

Man, I can't rave enough about this one.  It's one of those recipes that just makes me excited to cook more new recipes.  SO FREAKING DELICIOUS!!!!!!  What is it about a little spicy peanut butter/ginger/garlic/soy/honey flavor that makes food taste all that much better??

My friend pointed this one out to me at http://iowagirleats.com/recipes/?recipe_id=6018566

OK it looks a little burnt but it's not really.... could only taste the awesome flavors.

Ingredients (makes 4 burgers)

• 1 lb 99% fat-free lean ground turkey breast (I used Jennie-O)
• 1/2 cup shredded carrot
• 1/2 cup finely chopped broccoli
• 3 Tablespoons chopped cilantro
• 1 green onion, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 4 buns (I toasted Arnold Sandwich Thins)
• baby spinach leaves

For the peanut sauce:

• 3 Tablespoons smooth peanut butter
• 1 Tablespoon rice vinegar
• 1 Tablespoon soy sauce
• 1 Tablespoon water
• 1 clove garlic
• 1 teaspoon sesame oil
• 1 teaspoon chili garlic sauce (could use siracha)
• 1 teaspoon honey
• 1/4 teaspoon ground ginger

Instructions

• Create peanut sauce by combining peanut butter, rice vinegar, soy sauce, water, garlic, sesame oil, chili garlic sauce, honey and ground ginger in a food processor or blender. Blend until very smooth. Reserve 2 teaspoons and set aside.
• Combine remaining peanut sauce with turkey, carrots, broccoli, cilantro, green onion, salt and red pepper flakes in a large bowl. Mix well and form into 4 patties. Heat a large skillet over medium-high heat and spray with non-stick spray. Cook patties for 3-4 minutes on one side, then spray the top with more non-stick spray. Flip and cook for 3-4 more minutes or until burgers are no longer pink in the middle.
• Place a burger patty on each bun and top with 2 teaspoons of the reserved peanut sauce. Add baby spinach for crunch and serve.

It even LOOKS pretty!

Too busy traveling to cook...

It's sad seeing that my last post was 2/12.  Work's been crazy.... traveled this week to Virginia for training, and the previous week I was in Altoona and Bedford PA for a few days on project stuff.  Next week Wed-Fri it's back to Bedford for me to try to finish up a wastewater treatment project with some of the other contractors.

My view from my seat on a United prop plane from Washington Dulles airport to Cleveland... got to witness some gorgeous scenery and the sun setting.  Flew right over Downtown Cleveland during the descent, which was all lit up and sparkling.  Probably ties for my favorite flight so far.  (The other was a night flight from Denver to Cleveland with clear skies to the ground... so many lights!)

Makes it hard to be excited about planning new meals.  Usually before I travel, I have to consider the food situation because I don't want to leave Nick with an empty fridge or a bunch of ingredients so he has to cook for just himself.  He loves leftovers, so many times I'll make something over the weekend that will leave him plenty of leftovers for quick lunches and dinners for while I'm gone.  This past time was leftover pot roast and mashed potatoes, and tons of spaghetti pie.  Maybe this time I'll make the crock pot chicken noodle soup again.... that stuff is awesome.

Eventually I'll be back to some new meals here.  Hoping that after next week I won't have to travel again for a bit.  Definitely learning a lot, getting a lot done, and doing pretty well for being there just over a year now.  I love having my own tool box full of stuff to use on site... I love my steel toed boots and my hard hat.  It's an interesting field.  But it's hurting my cooking hobby!

Recipe #158: Baked Spaghetti

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

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

1. 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

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

1. In a saucepan, warm the broth over low heat.
2. 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.
3. 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.  
4. 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

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. 1. Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.
2. 2. Preheat oven to 400°.
3. 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. 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

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. 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.