A Splash of This - A Dash of That

Rainy Day Gals ~ Beef & Broccoli

2012-01-09T19:14:00.000-05:00

Rainy Day Gal is a great food blog. It's where I got my beloved Cuban Pork Recipe from and tonight's new favorite Beef & Broccoli! Who doesn't love HOMEMADE takeout?!

What You Need:
For the marinade
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
1 tbsp water
2 tbsp vegetable oil
1 1/2 lbs flank steak, sliced into thin strips

For the sauce
1/2 c low-sodium soy sauce
2 tbsp brown sugar
4 cloves garlic, minced
2 tbsp flour
1 tbsp sherry

2 heads broccoli, crowns only
3 tbsp vegetable oil

The Steps:
1. First start by slicing your steak against the grain and then whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat.

Cover and refrigerate at least 1 hour, then proceed below.

2. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.

3. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate. This is where I strayed from the recipe and I oven roasted my broccoli with some olive oil in a 400 degree oven for 10 minutes.

4. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink.

Stir in the broccoli and remaining sauce. Saute 1 minute more.

Serve with white or brown rice!

The Verdict:
YUM! Yum, yum, yum, yum, yum! I can't say it enough times. I was so impressed with how spot on this was to real Chinese Beef & Broccoli. The meat was so tender and the sauce was just like it came straight out of one of those takeout boxes. David loved it and asked if I could try it with chicken next time. If you ask him what he wants for dinner 10 times out of 10 he yells CHICKEN AND RICE! Which means Chicken and Broccoli Chinese takeout. I bet it would taste just as good with chicken, but it will be hard for me since I LOVE BEEF!

I want to add that I didn't have low-sodium soy sauce on hand so I just used the regular stuff, but next time I will make this dish I will make sure I have it because it was definitely a tad salty and while I like me some salt, I think after a while it became overkill. So make sure you do use the low-sodium soy sauce!

Tex-Mex Turkey Soup

2012-01-03T14:00:00.004-05:00

On New Years day I made a Turkey and it was (if I do say so myself!) delicious. Just like at Thanksgiving, there was some leftover turkey meat and I didn't want to see it go to waste, so I went onto Allrecipes.com, one of my favorite sites for finding recipes, and found this one for a Turkey Tex-Mex Soup. We all love the flavors of Tex-Mex in this house, even the boys, so I was sure even before we could smell the soup simmering on the stove, that it would be a hit!

What You Need:
1 tablespoon olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups frozen corn
1/2 cup sour cream
1/4 cup chopped fresh cilantro

The Steps:
Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.

Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve.

Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.

Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

The Verdict:This was SO good! Like so good, I think that I'll make it again soon and roast some bone in chicken breast in the oven, good, since I don't plan on cooking a big turkey again for a while and I think it would taste just as good with chicken!! The boys loved it too! Evan, of course picked out all the beans and corn (his favorite part!) and David enjoyed dunking some tortilla chips in the broth. Next time I will sprinkle the top with some shredded cheddar jack. Oh and because SOUR CREAM is on the Doc's list of NO-NO ingredients, I used the new Philadelphia brand cooking cream, original flavor though I bet you could use the Santa Fe flavor for some added zing!

Pioneer Woman's Cinnamon Rolls

2011-12-26T21:22:00.000-05:00

A new tradition has been born! This year, after some rave reviews from some Mommy friends of mine, I decided to try the Pioneer Woman's recipe for homemade cinnamon rolls. Baking has never been a thing of mine, but I surprised myself this year and found some winning (and easy!) recipes!

The cinnamon rolls proved to be no different. Not only were they surprisingly easy to make, they were SO YUMMY and totally worth the time involved. This isn't exactly something you can decide to make on a whim, unless you have a few hours of free time.

What you Need:
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon

For the Maple Icing:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee
1/8 teaspoon Salt

The Steps:
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm (about 45 minutes). Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One log will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.

The Verdict:
YUM, YUM, YUM! And so has begun the tradition of delicious gooey homemade cinnamon rolls for Christmas morning! I'm already looking forward to next year! Though, they are so good, I know I'll end up making some more before then!

Fudgy Chocolate Chip Toffee Bars

2011-12-16T19:54:00.004-05:00

I was browsing on Pinterest one night when this dessert recipe caught my eye. I made these the other day at my parents house so that I could see if they would work for a potential Holiday treat for the mailman. They were super easy to make and that is important when searching for dessert recipes since I am not very much a fan of baking!

What You Need:
1/2 C butter, melted
2 C graham cracker crumbs (32 squares)
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract

The Steps:
Grease 13x9 baking dish and heat oven to 350.

Have the roll of cookie dough sitting out for around 10 minutes to soften up.

In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits.

Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth.

Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.

In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended.

Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.

Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours.

The Verdict:
Well as I said not only were these easy to make, but they were a HUGE hit with everyone! I made them again today to take to a Christmas party tomorrow and I'll also package some up to give out with Christmas gifts! What I liked so much about these bars was that they weren't too sweet. Often times desserts like this can be almost too sweet, these were just right!

Rainy Day Gals - Cuban Pork

2011-11-03T21:38:00.004-04:00

This Cuban Pork dish is seriously one of my all time favorite recipes to make now! I got this recipe from a Facebook friend after she posted on her wall that she was making it for dinner. I have made this a number of times now and it's amazing how simple it is to make considering how delicious it is! Keep in mind that even though this is a crock pot dinner, there is some night before prep that needs to be done!

What You Need:
Cuban Pork
1/3 can orange juice concentrate, thawed
6-8 cloves of garlic, chopped
1/3 cup loosely packed chopped cilantro
1 tsp lime zest
Juice of 1 lime
1 tsp dried oregano
1 tbsp kosher salt
2 tbsp cooking oil
3-4 lb pork shoulder roast

Cuban Black Beans
2 cans black beans
1/3 cup pork juices
1 tsp ground cumin
1 tsp kosher salt (you may want to add more if you’re going to cook the beans for say, 3-4 hours)
1 bay leaf

The Steps:
The night before, combine all ingredients for the Cuban Pork. Wash and pat dry the pork roast and place in a large Ziploc bag. Pour marinade over the top, seal, and place in refrigerator overnight or for 1-2 days.

In the morning, place pork roast and marinade in slow cooker. Cover and cook on high for 4-5 hours or on low for 8-9 hours. Shred meat and serve with cooked white rice, the Cuban black beans, sour cream, and fresh cilantro.

For the beans: Combine all ingredients in a pot, bring to a boil, then cover and simmer for at least one hour, or up to 4 hours.

The Verdict:
I cannot say enough good things about this dish. I love it, the Doc loves it and the kids love it (well most of the time!). This is one of those recipes that is in my regular rotation! If you like these types of flavors then you definitely won't be disappointed!

Meal Planning and Food Saving!

2011-09-20T21:11:00.000-04:00

Well it's been a while since I have updated this blog and it is because I have been a total slacker in the kitchen. Between the move at the beginning of the summer and getting settled with our new schedules, some days it was just easier to order Chinese food or make something that I have made a thousands times.

After sitting down and going over our budget, I realized I was wasting a ton of money at the supermarket. Daily (well not really but pretty close to daily) trips to the supermarket was no longer going to work. Not that it was the best option before, but the supermarket was a lot closer and it was easier to make multiple stops before. The problem with daily trips to the supermarket was that I ALWAYS ended up buying stuff I didn't really need. I would have a basic list but then I would see something and think that I could use that. Not a big deal if you're doing it once a week but, those items add up when you do it on a regular (or in my case daily) basis.

So something had to change. I sought the advice of some really cool moms I know and came up with a new plan. I was going to (a) make a list and stick to it, (b) stop making daily trips to the supermarket, and (c) start meal planning! I am on the third week of meal planning and it has been a HUGE success. It's nice to have a basic idea on a weekly basis what we're going to have for dinner. I have set up a google calendar that syncs with our other google calendars and each week I sit down and plan our meals. There is no more deciding what to make for dinner the morning before. It just doesn't work and most of the time it resulted in ordering take out. Now it's not something that is set in stone. Sometimes life does get in the way and making what is planned for Tuesday on Monday works better timing wise. In fact over the last week we have shifted some meals and we did end up ordering pizza the other night because we spent too long doing some yard work and the dinner I had planned would have taken longer to make than it would have to order out. So I saved the dinner for the following night and shifted the rest of the meals over.

It is just nice to have a basic idea and have all the ingredients on hand for the meals that are planned in any given week. I have designated Tuesday (with Wednesday as the backup) as my shopping day since the two older boys are in school and I can hit the supermarket with JUST one kid in tow! It's been so nice. Evan enjoys riding in the car all by himself and I am not as easily distracted as I was with ALL THREE in tow!

Another way to save time is to make double batches of meals and freeze them. I have made a bunch of pulled pork and vacuumed sealed it and it is now in the freezer for the next time I feel like making pulled pork sandwiches or pulled pork burritos. Right now I have a small handheld foodsaver product called the Freshsaver. It's designed for things like lunch meats and cheese that you use on a regular basis, but I have used it for more long term storing. Now that I know I like using it, and it will be a useful kitchen gaget, not just a dust collector, I think I will ask Santa to get me the Foodsaver for Christmas!

Tomorrow on the meal plan is Cuban Pork, which is currently marinating in my refrigerator waiting to be placed in the crock pot first thing in the morning!

Italian Sausage Soup with Tortellini

2011-03-28T22:47:00.000-04:00

I have been a slacker here, and have a back load of recipes to post, but I am starting with tonights dinner, Italian Sausage Soup with Tortellini, because it's a soup and with spring on the horizon, the days for warm soups and comfort food will be over and replaced with delicious grilled meats and fresh garden salads!

What You Need:
1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley

The Steps:
1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

Saute onions and garlic in drippings.

Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes.

Sprinkle with Parmesan cheese on top of each serving. And if you can make these Garlic Croutons to serve on top, as I did tonight! YUM!

First cube a baguette

Next, melt butter in pan and saute the garlic for about a minute. Then add the bread to coat.

Then spread on a cookie sheet and bake in the oven (350 degrees) for 15 minutes! I sprinkled mine with some freshly grated parmigiana reggiano cheese.

The Verdict: This soup is fantastic! I served it with my garlic croutons and some more freshly grated cheese. Mmmm. So comforting! It was a hit with the boys too!

The first time I made this exactly as the recipe stated. This time I made some changes. I used chicken sausage, omitted the zucchini (the Doc isn't much of a fan in general and I just didn't think it went well in the soup). I also used a 32oz can of San Marzano whole tomatoes with the liquid because I forgot to get the 8oz can of sauce. It made the sauce thinner but still delicious!

Beef Stew with Gorgonzolla Cheese

2011-02-15T18:46:00.002-05:00

Toss two lbs of beef cut into 1 inch cubes in flour and brown in olive oil. Transfer to a crock pot.

Add 1 cup of marsala wine, 4 cups of beef stock, 1/4 cup yellow mustard, 2 tablespoons dijon mustard, 1/4 cup ketchup, 2 tablespoons worstershire sauce, 1 fennel bulb sliced, 2-3 lbs of baby yukon gold potatoes, 6 carrots sliced into one inch pieces, and two cups of mushrooms, quartered. For spices, add salt and pepper to taste, red pepper flakes, rosemary, oregano, and 1 teaspoon smoked paprika.

Simmer on low for 8 hours. Prior to serving, thinken the stew by adding flour. Serve on a deep dish plate with a gorgonzolla cheese crumble and some fresh herbs.

Mac & Cheese Soup

2011-01-13T21:46:00.000-05:00

I look forward to each month when my new Food Network Magazine arrives! I skim it right away and see if anything jumps out at me, and sure enough this recipe for Mac and Cheese Soup did just that.

What You Need:
Kosher salt
4 ounces elbow macaroni (1 cup)
Cooking spray
2 plum tomatoes, sliced 1/2 inch thick
4 1/2-inch-thick slices baguette
Freshly ground pepper
3 shallots
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/4 cup all-purpose flour
3 3/4 cups fat-free low-sodium chicken broth
1 1/4 cups 2% milk
6 ounces shredded cheddar cheese (about 1 1/2 cups)
1/4 cup grated parmesan cheese

The Steps:
Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.

Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.

Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes.

Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.

Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper.

Top the toasts with tomatoes; serve on the soup.

The Verdict:

This was just OK. It wasn't bad and I enjoyed it, but to be honest, I would just rather have the real deal! I would want to add maybe some mustard powder or season salt if I make this again, since I felt like it was a little bland. But if you're looking for something a little lighter and easier on the waistline, then this is your dish!

Apple, Cheddar & Bacon Monte Cristos

2011-01-11T20:44:00.000-05:00

Every time I watch the Shrek 2 with the boys and the Fairy Godmother yells into the intercom for a Monte Cristo, I have wanted to try them. I never think of it when I am trying to come up with dinner ideas. As I was skimming the December issue of my Every Day With Rachael Ray, I came across this version with Apple, Cheddar and Bacon, a traditional Monte Cristo is ham, turkey and swiss. I knew that the bacon would go over well with the Doc and making this for dinner, meant that I got to try out my new Cuisinart 5 in 1 Griddler! Plus, who doesn't LOVE breakfast for dinner!!

What You Need:
12 slices good-quality bacon (I used applewood smoked bacon!)
8 slices good-quality peasant or round-loaf french bread
1/2 to 3/4 pound extra-sharp white cheddar cheese
2 golden delicious or gala apples, cored and very thinly sliced
3 large eggs
1/2 cup whole milk or half-and-half
A little freshly grated nutmeg
Butter, for greasing
Warm maple syrup, for drizzling

The Steps:
Bake the bacon on a broiler pan or a rack set over a baking sheet at 375° until just crisp, about 20 minutes.

Arrange 4 slices of bread with some cheese and the apples on top.

Beat the eggs with the milk (or half-and-half) and a little nutmeg. Heat a large griddle pan over medium heat. When ready, arrange 3 slices of bacon on each sandwich and top with a little more cheese and 4 more slices of bread. Coat each sandwich in the egg batter. Grease the griddle with butter and griddle the sandwiches until deep golden on each side and the cheese has melted.

Halve the sandwiches and drizzle with a little warm syrup. (I omitted this step!)

The Verdict:
These were so good! I would definitely make them again especially on a night when I don't feel much like cooking but didn't want to have to do take out! This is something that can be easily made with any cheese and or lunch meat. It was like eating a french toast sandwich! The applewood smoked bacon made this dish though. I served it with hash browns that I made by sautéing some thinly sliced onion in some butter and then adding some defrosted frozen shredded potatoes.

Ricotta Orange Pound Cake

2010-12-19T20:28:00.003-05:00

This months issue of the Food Network Magazine, featured this recipe for Ricotta Orange Pound Cake as an idea for Holiday gift giving. I thought the recipe looked so good and that it would make a really nice teacher gift. It would be something that David would even be able to help make. So we headed to the Christmas Tree Shop and picked up some really cute holiday bread pans and the ingredients for the cake. Baking is NOT my thing so unfortunately the first try was a disaster. I tried again a few days later and came a lot closer. I was going to just go to my go to banana bread recipe (passed down from my Nana Scott) that I have been making for years, but the cake tasted so good, I just needed to tweak my execution! I gave it one last go tonight and third time was definitely a charm! David is very excited to be giving out this recipe to his teachers.

What You Need:
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto
Powdered sugar, for dusting

The Steps:
Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

The Verdict:
Obviously with 1 1/2 sticks of butter, it's not exactly figure friendly, but it's so good it's worth it! I am so happy that I was finally able to figure it out. They will be given to David's teachers tomorrow. I wrapped each loaf in plastic wrap and then put it back into the pan.

I obviously omitted the powdered sugar, I thought it would be too messy since I needed to wrap them to keep them fresh.

Enchilada Suiza

2010-11-22T21:38:00.000-05:00

It's no secret that the Doc and I love Mexican/Tex-Mex Food and since I had a vat of shredded Mexican blend cheese in my fridge that I wanted to use up, I decided to make enchiladas for dinner. I have never been a big fan, and would never order them in a restaurant, but the Doc is, and I like to be accommodating.

The last few times I made enchiladas, I have used a Tyler Florence recipe. They are so yummy, but I had made them recently and wanted to try something different. I went onto All Recipes and typed enchilada into the search field and then sorted by rating. It took me a few clicks before finding this recipe for Enchilada Suizas, a dish that doesn't use sour cream in the mix, otherwise the Doc won't touch it! I had never heard of this dish before but it sounded good, and it meets the NO sour cream requirement when cooking Mexican in this house!!

What You Need:
2 tablespoons butter
2/3 cup chopped Spanish onion
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup chopped green chile peppers
1 clove garlic, minced
3/4 teaspoon salt
1 dash ground cumin

12 (8 inch) corn tortillas
canola oil for frying (I skipped this part!)
1 cup shredded Monterey Jack cheese
1 cup shredded mild Cheddar cheese
2 cups shredded, cooked chicken breast meat
1 cup heavy cream
1/4 cup chopped green onion
1/2 cup sliced green olives
1 pint cherry tomatoes

The Steps:
1. Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)

2. In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.

3. After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.

4. Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.

The Verdict:
This was SO SO SO good! I probably went a little overboard on the cheese, or a LOT overboard if you ask the Doc, but it was still so yummy! I will definitely be making this one again.

I made a few changes to the original recipe. I did not fry my tortillas. I heated them per the package directions in the oven. I also used light cream instead of heavy cream and I only used a 1/2 cup because that is all I had on hand. The package of tortillas that I bought only came with 8 but that was plenty for us with some leftover.

I made my shredded chicken by filling a pot with 2.5 cups chicken broth, 4 cups of water and tossed in some paprika, chili powder, garlic powder, season salt, pepper, onion powder, and cumin. Boil the chicken until done and then shred with two forks.

Homemade Salad Dressings

2010-11-05T22:40:00.000-04:00

Once a week at family dinner (in NH at my parents house with all the siblings, SO's and grandkids) I will make a salad. It started because I was trying to eat better myself and my brothers girlfriend doesn't eat meat. I have made a number of different salads but what has been more fun is making the dressings for these salads myself. I can control the ingredients, there are no preservatives and like I said, it's fun!

I have made a number of salads now but last nights salad is my favorite to date! I combined baby romaine greens with some Roma grape tomatoes (quartered), shredded carrots, Spanish olives (sliced), homemade bacon bits and some goat cheese. I served it with some pan seared shrimp that I seasoned with some season salt, pepper and a dash of old bay. I cooked it in the same pan as the bacon leaving a bit of the grease and adding a splash of white wine to the pan. It was so good, but it was the dressing that made it one of the best salads I have made!!

Homemade Creamy Italian Dressing

Ingredients:
1 cup mayonnaise (I used canola mayonnaise to keep the fat content down but still taste full fat)
1/2 small onion
2 tablespoons red wine vinegar (I used white wine vinegar because that is all I had)
1 tablespoon white sugar
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions:
In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth.

Another favorite salad I have been making is a basic Greek salad using romaine lettuce, feta cheese, grape tomatoes (cut in half if fairly large), and chopped kalamata olives. If you click on the link below, the original recipe was set for 120 servings so I adjusted it to 10!

Greek/House Dressing

Ingredients:
1/2 cup olive oil
1-1/4 teaspoons garlic powder
1-1/4 teaspoons dried oregano
1-1/4 teaspoons dried basil
1 teaspoon pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon Dijon-style mustard
2/3 cup red wine vinegar

Directions:
In a medium sized bowl, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

The second time I made this, I used my food processor for this one too, if you have one I would recommend using it.

Since family dinners are normally on Wednesdays and since Wednesday is Prince ® spaghetti day, family dinner is some type of pasta dinner! When making a yummy red sauce I liked serving it with a Caeser salad made with romaine lettuce, shredded Parmesan cheese and garlic croutons. This is another salad where the dressing makes all the difference! Someday when I have more time I will try out this links homemade croutons too! If you can tolerate anchovies, this dressing is SO good!

Caesar Salad Supreme

3 cloves garlic, peeled
3/4 cup mayonnaise (again I used the canola mayonnaise)
5 anchovy fillets, minced
2 tablespoons grated Parmesan cheese, divided
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt to taste
ground black pepper to taste

Directions:
Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.

And last, on a non-pasta night, I did homemade Chinese food. So the salad was made using baby spinach, homemade bacon bits, chopped pear and some glazed pecans. I made a Ginger dressing to serve with it, it was really strong but pretty tasty. This one is definitely my least favorite but it was still really good.

Asian Ginger Dressing

Ingredients:
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
3/4 cup olive oil (many of the reviews say to do half sesame oil, I may try that next time)
1/3 cup rice vinegar
1/2 cup soy sauce (also the reviews say to cut this in half, but I don't think it was too strong, probably just a personal preference)
3 tablespoons honey
1/4 cup water

Directions:
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

So there you are, four of my new favorite salad dressings. Next time you're in the mood for a salad, try one of these homemade dressings. So much better than anything you can buy in a bottle!

Chicken Marsala

2010-09-04T10:33:00.000-04:00

I made this recipe for Chicken Marsala the other night for dinner when my cousin came over. I was trying to think of something I could make with chicken since it she was coming over for dinner the night before my weigh-in. I sent her a text asking her if she liked mushrooms, because well, if you don't like mushrooms then a dish like Chicken Marsala might not be for you! Obviously she said yes!

What You Need:
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

The Steps:
1.In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2.In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

The Verdict:
YUM! A huge hit all around! This was delicious and so incredibly fast and easy to make. I served it with linguine, cooked just under al dente and then I transferred the linguine into the skillet that the chicken and mushrooms were in so the pasta could soak up the sauce. I actually regretted making this on the night before a weigh-in because it was so hard not to grab seconds! I am one of those "don't like mushroom" people and I still LOVED it, for me my dislike of mushrooms is a texture thing so it's no big deal for me to pick them out, which is EXACTLY what I did. Now if you're like my friend Ben you won't go near this dish with a 10 foot pole!

I cannot wait to make this one again. Especially since it was pretty much one of the easiest dishes that tasted gourmet I have made in a long time! Oh and to add the veggie factor, I roasted some fresh green beans in the oven, sprinkled with a little kosher salt and drizzled in olive oil (bake at 400 for about 10 minutes!).

Pioneer Woman's Pasta Primavera

2010-08-27T08:35:00.000-04:00

I have never been big on veggie dishes. What can I say, I like meat! But since starting Biggest Loser I have had to incorporate more veggies into my diet. It isn't easy trying to find recipes that are both healthy AND tasty! So I was happy to find this Pasta Primavera recipe on one of my favorite recipe sites! Click on the link to see step by step pictures...I didn't take any of my own this time.

What You Need:
1 cup Bite-sized Broccoli Pieces (up to 1 1/2 Cups)
½ whole Onion Diced Finely
3 cloves To 4 Cloves Garlic, Chopped Finely
2 whole Medium To Large Carrots, Sliced On The Bias (diagonally)
2 whole Medium Zucchini, Sliced On The Bias (diagonally)
1 whole Medium Yellow Squash (optional)
1 container (about 5 Oz.) White Button Or Baby Porcini Mushrooms, Roughly Sliced
1 whole Red Bell Pepper, Sliced Into Strips
4 Tablespoons Butter
2 Tablespoons Olive Oil
1 pound Pasta (She used Penne, I used Faralle)

FOR THE SAUCE:
¼ cups Dry White Wine (up To 1/2 Cup), Optional (replace with additional broth if not using)
½ cups Low Sodium Chicken Broth
1 cup Whipping (heavy) Cream
1 cup Half-and-half
½ cups Grated Parmesan Cheese
5 leaves Basil (or More To Taste), Plus Extra For Garnish
½ cups Frozen Peas

The Steps:
First, prep the vegetables. Chop the broccoli into bite-sized pieces, about 1 to 1 ½ cups worth. Dice half a yellow onion. Chop 3 to 4 cloves of garlic. Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash. Roughly slice the mushrooms and slice the red pepper (seeded) into strips.

Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent. Then throw in the broccoli. Stir, and add in the carrots.

Stir it around, cooking it for only a minute, tops. Transfer the mixture to a plate. Add in the red pepper strips to the skillet. Stir them around for a minute or so, then transfer them to the plate.

Add pasta to slightly salted boiling water and cook to al dente.

Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for less than a minute, then transfer to plate. Cook mushrooms for a minute or two (add salt to taste), and again transfer to the plate.

FOR THE SAUCE
To make the sauce, pour ¼ to ½ cup dry white wine into the skillet (see note below). Add ½ cup low-sodium chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid starts to thicken.

Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup grated Parmesan; add to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir.

Dump veggies and mushrooms into the sauce along with ½ cup frozen peas right out of the freezer. Add pasta al dente and stir. If the sauce seems a little thick, or if there doesn’t seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more Parmesan, salt, pepper, and basil to taste.

Note: if you’re averse to wine, add chicken broth instead. But watch the salt later.

The Verdict:
For a dish with no meat, this was surprisingly very filling, but more importantly very tasty! I made some healthier substitutions to the sauce by skipping the whipping cream and using whole milk instead, along with the half and half. The Doc was a BIG fan and even the boys enjoyed it. This is going to have to be a regular dish in our rotation!

P.F. Chang's Mongolian Beef & Garlic Noodles

2010-08-16T22:43:00.001-04:00

As a gift, from my friend Susan, I received a cookbook called America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants. There were some really cook dishes in the book and I tried the Applebee's Crispy Orange Chicken Skillet. It was a huge hit, though not exactly figure friendly. I was out shopping last week and saw a copy of the second edition, More of America's Most Wanted Recipes: More Than 200 Simple and Delicious Secret Restaurant Recipes--All for $10 or Less! and bought it because it had a copycat recipe for one of our favorite dishes at the Cheesecake Factory, which was delicious, by the way! Tonight I decided to try the P.F. Chang's Mongolian Beef and serve it with the recipe for Garlic Noodles. While I have eaten at P.F. Chang's before, I have never had either dish so I wasn't sure what to expect, but everything turned out delicious.

Mongolian Beef

What You Need:
For the Sauce:
2 tsp vegetable oil
1/2 tsp minced peeled fresh ginger
1 Tb chopped garlic
3/4 cup packed dark brown sugar
1/2 cup soy sauce

1 pound flank steak
1/4 cup cornstarch
1 cup vegetable oil
2 green onions sliced

The Steps:
1. To make the sauce, heat the 2 teaspoons vegetable oil in a medium saucepan and saute the ginger and garlic, stirring continuously. Do not let the garlic burn. Add the brown sugar, soy sauce, and 1/2 cup of water. Dissolve the brown sugar by whisking vigorously. Bring the mixture to a boil and let the sauce thicken, then set it aside until read to use.

2. Slice the flank steak into 1/4-inch-thick pieces. Be sure to cut against the grain of the meat so that it remains tender. Coat each piece lightly in the cornstarch and refrigerate for 10 minutes.

3. Heat the oil in a wok or large skillet. Add the beef, working in batches, and fry until each piece is slightly golden brown. Remove to a paper towel and drain. Discard the oil.

4. Heat the wok over medium heat and return the meat to stir-fry for 1 minute. Add the sauce and simmer for 1 minute, then add the green onions. Stir fry for another minute, then transfer to a serving platter.

Garlic Noodles

What you Need:
Cantonese Stir-Fry Sauce
1/4 cup water
1 Tb chicken bouillon powder
1 Tb sugar
1 Tb Shao Hsing (or dry vermouth or the book recommends a medium dry Sherry)
1 Tb oyster sauce
1/2 tsp salt
1 tsp cornstarch

Noodles
1 Tb minced garlic
2 Tb chopped chile pepper
2 Tb canola oil
1 Tb sugar
2 Tb white vinegar
1 lb fresh Chinese noodles or vermicelli (cooked according to package directions)
1/2 tsp red pepper flakes
2 Tb chopped fresh cilantro
1/2 tsp Asian sesame oil

The Steps:
1. Make the Cantonese sauce by combining all the sauce ingredients in a small bowl and whisking to blend well. Set aside.

2. Heat a wok or skillet and stir-fry the garlic and chile pepper in the canola oil, about 1 minute. do not let the garlic burn.

Add the sugar and vinegar and stir to blend. Add the cooked noodles with the red pepper flakes and cilantro, then add 1/2 cup of the Cantonese sauce.

Drizzle the sesame oil over everything in the wok and stir to mix, allowing the sauce to thicken.

The Verdict:
Not exactly the healthy dinner I should have made, but it was so very yummy! I was bad and even got seconds it was so good.

Next time I make this, I will use vermicelli or a thinner Chinese noodle. The noodles above are wide Chinese Lo Mien noodles and they worked but I prefer a thinner noodle. I also missed the part about adding a 1/2 cup of water to the Mongolian stir-fry sauce. So perhaps our sauce was more concentrated? I don't know or care for that matter because it didn't affect the taste, and that is really all that matters!

If you wanted to make this dish healthier, you could always grill the flank steak first, then slice it and stir-fry it. It wouldn't be as bad as frying the stead with the cornstarch. The downside is that you wouldn't get the same texture on the meat. Another way to save calories would be to serve it with brown rice, which was my intention, until I saw the recipe for the garlic noodles.

The best part is that this is super easy and fast to make. The sauces can be made ahead of time and refrigerated too. I really don't think this one will disappoint!

Homemade Granola Bars

2010-08-12T23:06:00.000-04:00

A while back my friend Susan had mentioned that she had a recipe for homemade granola bars. Since I am not much of a baker, I never thought it would be something I would ever want to make, and so I never bothered to get the recipe. I had forgotten all about it until recently, when I was talking to her about the changes I wanted to make in our diets, and how I was looking at more ways to cut out processed foods. She mentioned the recipe again and the next time I brought the boys over to play she had made a batch! They were delicious. I told her that she needed to send me the recipe so that I could try them out myself.

What You Need:

2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup raisins (optional)
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract

The Steps:
1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.

2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt.

Make a well in the center, and pour in the honey, egg, oil and vanilla.

Mix well using your hands. Pat the mixture evenly into the prepared pan.

3. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

The Verdict:
AMAZING! Really, they are so good. Per Susan's recommendations, I followed the tips in the first set of comments:

This recipe is really great, but I have some changes that can make it near perfect. I used whole wheat flour instead of all-purpose flour, canola oil in place of vegetable oil, and I reduce the brown sugar to 1/2 cup and they are still super sweet, and even down to 1/3 cup and they're still yummy. For flavor I always use 1 tsp. of cinnamon and a whole cup of raisins. To make them chewy still use a 9x13 pan but don't spread the mixture into the entire pan- leave about an inch and a half empty space on one end. (The batter will cook exactly as it sits so you don't have to worry about it spreading. Also, you must be careful not to overcook these. Thirty minutes is way too long, but since every oven is different I can only really tell you that you need to take them out right when you see the edges becoming brown (the middle may still appear undone.) For me that is 18 minutes. If you do that they will stay chewy forever--just store them in a ziploc bag. And my last bit of advice is that you can get really creative with this recipe. For example, instead of raisins add dried cranberries and slivered almonds. Or up the cinnamon and add chopped dried apples. Or you could add peanut butter and freeze dried banana bits (like you find in the toddler section). Or you could play around with some canned pumpkin and pumpkin pie spice. Just have fun!

I used the 1/3 cup of sugar, whole wheat flour, canola oil (with 1 tablespoon of Flax Oil added in), and the full tsp of cinnamon. I also substituted the raisins for chocolate chips. The first time I made them I also added some dried cranberries. Next time I am thinking about trying the peanut butter. They really are versatile and the best part is that since they are homemade, you control the ingredients.

As you can see from the picture above, I overcooked them the first time. The second time I took them out of my oven after 20 minutes and they were PERFECT! The boys can't get enough of them! Even the Doc is a fan!

Ready for the taste test!

All gone!

Eggplant Parmesean

2010-07-31T23:15:00.000-04:00

As you saw in the previous post, I started growing my own basil (OK, I meant the boys). I had so much I thought I would try making my own pesto. I googled it and found this recipe from Tyler Florence. It was from his show How to Boil Water and the episode was called Veggie Delight. Often times I will click on the link to see what else was made during that shows episode. That is when I saw his recipe for Eggplant Parmesan. Eggplant has always been one of the veggies that scared me. I was never a fan of the texture or taste but, I never ate peppers or onions before and now I don't mind them in my food, so I decided to give Eggplant a second chance.

Eggplant Parmesan

What You Need:
1/3 cup extra-virgin olive oil
3 garlic cloves, minced
1 cup black olives, pitted and roughly chopped
1 teaspoon hot red pepper flakes
3 tablespoons capers, drained
2 (28-ounce) cans tomatoes (recommended: San Marzano), crushed by hand
1/4 cup fresh basil leaves, hand torn
Kosher salt and freshly ground black pepper
4 cups dried bread crumbs
1 tablespoon garlic powder 1 tablespoon dried oregano
Salt and freshly ground black pepper
5 eggs
1 cup all-purpose flour
Extra-virgin olive oil
4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
2 pounds whole milk ricotta cheese
1/2 cup chopped fresh basil leaves
1 1/4 cups freshly grated Parmigiano-Romano
2 pounds shredded mozzarella cheese

The Steps:
First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.

Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.

Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.

Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.

Preheat the oven to 350 degrees F.

To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture.

Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano.

Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.

The Verdict:
I actually thought it was pretty good, the Doc, not so much. He wasn't a fan of eggplant before either, but this didn't change his mind. David tried it, but I am not sure he loved it, however, Shaun couldn't get enough. I am wondering if he just liked the cheesey goodness surrounding the fried eggplant.

For this dish, I made my own bread crumbs by throwing some slices of stale whole wheat bread into my food processor (OMG, I love that thing!). In my mind, using whole wheat bread to make the crumbs made "healthier". Ha! I also did use lower fat mozzarella cheese, however I did use full fat ricotta. I don't see why you would need to use the full fat, though I definitely would NOT use fat free because I do notice a difference.

I got some feedback from some friends, who are experts on the dish, and I was advised for next time to cut it in circles and skin it. I also didn't cut it as thin as I would have liked. I think this is definitely worth trying out again, because the boys seemed to like it enough and I would like to see how different it turns out making those adjustments. I'll just have to make some chicken for the Doc! I would also need to make sure I gave myself more time to prepare so we're not eating dinner at 7:30 again. This dish is more of a weekend dinner, as opposed to a weeknight dinner.

Fresh Basil

2010-07-27T22:10:00.001-04:00

I have started an herb garden! Well OK, I didn't start an herb garden, the boys started an herb garden with Daddy's help! The last two times I tried turned into a big FAIL! I bought one of those potted basil plants from the supermarket and the boys re-potted it in the window box I picked up at target. It is my opinion, that basil MUST be fresh, ALWAYS! The problem is that it's expensive to buy at the supermarket and you never use all of it before it goes bad. So the best way to prevent that is to grow your own. Along with the basil, they also planted some oregano and cilantro seeds. At first I didn't think it was going to make it, but it persevered through the nasty triple H weather and within a week my basil had doubled in size and the oregano and cilantro budded.

Our City Back Yard Herb Garden

Since I had so much basil, I decided to make some pesto for dinner! While browsing pasta dishes I also came across a recipe for Eggplant Parmesan. I have never made it before, but decided to give it a shot, since it fits into my goal of adding more veggies into our diets! I will post the recipe I used, along with pictures tomorrow! For now, it's late and time for this tired Momma to hit the sack!

My New Food Journey!

2010-07-22T22:10:00.000-04:00

Five weeks ago I made a decision to get back on track. I had plateaued with my post-pregnancy weight loss and I was feeling really down about it. It was time to stop making excuses and just start cooking again. I have been in a big time rut, but I am excited to start cooking again and making healthy meals for me and the boys! I am looking at food in a whole new way now and my goal is to cut out as much processed food as possible, and start making better choices about the food we eat. By doing this, I feel like I don't have to be on a "diet". Everything in moderation!

For tonights dinner, I made Flank Steak Salad with Plums and Blue Cheese that I saw in the August 2010 edition of Cooking Light Magazine that I picked up at the supermarket the other night. Salads are becoming a go to dinner when I don't feel like cooking. This one is very simple but very flavorful!

What You Need:
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 1/2 tablespoons olive oil, divided
4 teaspoons fresh lemon juice, divided
1lb flank steak, trimmed
Cooking spray
1 teaspoon honey
1/8 teaspoon salt
8 cups loosely packed baby arugula
3 plums, thinly sliced
1/4 cup crumbled blue cheese

The Steps:
1. Combine pepper, 1/4 teaspoon salt, 1 1/2 teaspoons olive oil, and 1 teaspoon lemon juice in a small bowl; rub over both sides of steak.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let rest 5 minutes. Cut steak diagonally across grain into thin slices.

3. Combine remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, honey, and 1/8 teaspoon salt in a large bowl; stir well with a whisk. Add arugula; toss gently to coat. Arrange about 1 1/2 cups arugula mixture onto each of 4 plates; top each serving with 3 ounces steak, about 1/2 cup plums, and 1 tablespoon cheese.

The Verdict:
This was really, really good! I have never been a fan of arugula before, heck I have never really been into "Rabbit Food" (as my brother Dave calls it) before. To be perfectly honest, I turned my nose up at it before really giving it a fair chance. It wasn't half bad though! It definitely has more bite to it than a spinach salad would but I'll use it again.

The dressing was excellent! Very light and had a hint of sweetness form the honey. I loved that it had a "from scratch" dressing because it fits into my goal of cutting out processed foods. By making the dressing myself, as opposed to buying it from the store, I know what is in the dressing there are no fillers or preservatives!

I ended up using thinly sliced sirloin steak because the supermarket was out of flank steak. We also grilled it because, it's summer and that is what you do with meat in the summer! The Doc is the GrillMaster of the house and the steaks were perfectly grilled!

All around a fabulous dinner and when you eat a dinner like that you have saved yourself some room for some ICE CREAM!

Chocolate Covered Bacon

2010-06-28T14:58:00.003-04:00

Get yourself some thick cut bacon. Place slices ona cookie sheet and bake in the over at 375 degrees for about 20 minutes (remove them just before they reach the crumbly stage).

While the slices are still warm, dip them in melted milk chocolate. For an added bonus, top with drizzled white chocloate and chopped hazelnuts.

Mmmmmmmmmmmm......chocolate and bacon.............

Turkey Lasagna

2010-06-17T22:10:00.000-04:00

I was looking for a new lasagna recipe and came across this one for Turkey Lasagna the Food Networks website. There were 308 reviews and it had a five star rating so I figured it had to be a good one. I also liked the idea of using turkey sausage and a ricotta mixture that had goat cheese mixed in sounded interesting.

What You Need:
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

The Steps:
Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.

Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

The Verdict:
I thought this was really great! The sauce was amazing and the addition of the goat cheese made the ricotta mixture nice and creamy! The Doc isn't much of a lasagna fan but even he liked it. I made this as a double batch and ended up accidentally getting one package of hot turkey sausage and one sweet. I liked the combination, gave the dish some touch of heat. If your looking for a different take on lasagna, then check this one out!

The Perfect Baked Potato!

2010-06-04T21:27:00.000-04:00

For the past few weeks David has been able to participate in a cooking class at our local recreation center. At the last class they made these super cute "Mr. Potato Heads"

It gave me the idea for tonights dinner, baked potatoes with broccoli and cheese. I never had luck with making a baked potato before, I usually end up under cooking them. I decided to google baked potato to see what I could find on timing and came found a link to the Alton Brown's recipe for baked potatoes. I decided to pair it up with the creamy cheese sauce from the Pioneer Woman's macaroni and cheese. Add some steamed broccoli and voilà!

How to Bake the Potato:

What You Need:
Russet Potatoes
Canola Oil
Kosher Salt

The Steps:
1. Heat oven to 350 degrees and position racks in top and bottom thirds.
2. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking.
3. Place in a bowl and coat lightly with oil.
4. Sprinkle with kosher salt and place potato directly on rack in middle of oven.
5. Place a baking sheet on the lower rack to catch any drippings.
6. Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
7. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

How to Make the Cheese Sauce:

What You Need:
1 whole Egg Beaten
¼ cups (1/2 Stick Or 4 Tablespoons) Butter
¼ cups All-purpose Flour
2-½ cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
½ teaspoons Salt, More To Taste
½ teaspoons Seasoned Salt, More To Taste
½ teaspoons Ground Black Pepper

The Steps:
1. In a small bowl, beat egg.
2. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
3. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
4. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
5. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
6. Add in cheese and stir to melt.
7. Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

The Verdict:
Success! Seriously, it was the BEST baked potato I have ever had. They were cooked to perfection! I never knew how restaurants got the potato to open like a pocket and now I do! I really liked the how well the cheese sauce worked on the potato, rather than just melting some shredded cheese. By the way, these would be delicious with some butter, sour cream and chives too, or substituting the broccoli for bacon!!! YUM!

Spring Shells & Cheese

2010-03-23T09:35:00.000-04:00

I am always excited when I get my Food Network Magazine in the mail. As I saw the Spring Shells and Cheese in the picture I couldn't wait to try it. Just be aware that this is no 30 minute meal, it's under their section for Weekend Meals.

Ingredients:
2 pounds medium zucchini
Kosher salt
1 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground black pepper
6 cups whole milk
4 sprigs fresh thyme
3 bay leaves
Grated zest of 1/2 lemon
1 pound medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten
4 ounces parmesan cheese, grated (about 1 cup)
4 ounces gruyere cheese, grated (about 1 1/4 cups)
4 ounces baby spinach

Directions:
Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.

Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes.

Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.

Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.

Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.

Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.

The Verdict:
This was a big hit. I had my cousin over for dinner and she really liked it and even took some leftovers for her lunch. The total preparation and cook time was about an hour and a half. The sauce takes about a half hour to simmer and then you need about a half hour to bake the dish once it's prepared. I would not make this dish again during the week but since the Doc home on vacation, I was able to give my undivided attention to the kitchen!

I really thought the flavor was excellent and the boys had no idea they were eating zucchini! Next time I might even add some cooked chicken to the bake.

Eggs Florentine Get Wacky with Waffles

2010-03-11T19:35:00.001-05:00

Eggs Florentine Get Wacky with Waffles is Rachael Ray's title, not mine! But this is something I have made a couple times now that and I wanted to share because it is really good, fast and the kids like it! This dish comes from her Yum-o cookbook.

Ingredients:
2 tablespoon extra virgin olive oil (EVOO), divided
2 tablespoons butter, divided
1/2 small onion, chopped
Salt and freshly ground black pepper
1 box frozen chopped spinach (10 ounces), defrosted and excess water squeezed out
A little freshly grated nutmeg
1 tablespoon flour
1/2 cup milk
1/2 cup chicken stock
4 frozen whole grain frozen waffles
4 slices Canadian bacon
8 eggs, beaten
A couple dashes of hot sauce (optional)
1 vine-ripe tomato, sliced into 4 pieces
1 cup grated Gruyère or Swiss cheese

The How To:
Pre-heat broiler to high. Set rack on second slotting from the top.

Place a medium size skillet over medium-high heat with one turn of the pan of EVOO, about one tablespoon, and one tablespoon of butter.

Once the butter has melted, add the onion and garlic and season with a little salt and pepper. Cook, stirring every now and then, for 2-3 minutes or until the onion starts to get tender. Add the spinach, season with a little nutmeg and stir to combine.

Sprinkle the spinach with the flour, stir to combine and cook for one minute. Add the milk and chicken stock and bring up to a bubble and simmer until thick, about 3-4 minutes. Turn off and cover to keep warm.

While the spinach is thickening, toast up your frozen waffles.

Place a second large nonstick skillet over medium-high heat with one turn of the pan of EVOO, about one tablespoon. Add the sliced Canadian bacon and cook on each side for 1-2 minutes until lightly browned, then remove and cover to keep warm. Return the skillet to medium-low heat and add the remaining tablespoon butter.

While the butter melts, beat the eggs with a splash of water, some salt, pepper and a couple of dashes of hot sauce. Add the eggs to the skillet with the melted butter and cook, while stirring, until desired doneness.

To serve, assemble the Canadian bacon on top of the toasted whole grain waffles, top with the spinach, followed by the eggs, sliced tomato and the cheese. Transfer to the broiler to melt the cheese, a couple of minutes, then serve.

The Verdict: David really like scrambled eggs and waffles so he really liked this dinner. I am not sure he cared much for the spinach but he at least tried it!

I make this as a dinner because generally I am too lazy in the morning, and if I want a fancy breakfast I prefer to go to Jac's and order their delicious french toast! I am the kind of person who loves to have breakfast for dinner. I also like it because it's quick and I generally have all the ingredients on hand. Tonight we substituted the canadian bacon for regular bacon and we used swiss cheese. I prefer the gruyère but it's much more expensive so we generally don't use it.

Pasta Carbonara

2010-03-01T20:28:00.001-05:00

It is no secret that I am a HUGE fan of the Pioneer Woman. I have her cook book and swear by her website for recipes. Back a few months ago I tried out this recipe for Pasta Carbonara. It's from her friend Pastor Ryan, a contributor to her blog. We liked it but my execution needed some work so I wanted to try it out again and wouldn't you know, second time is a charm!

Ingredients:
1 pound Bacon Or Pancetta
1 pound Linguine Pasta
1 whole Large Onion
8 cloves (to 12 Cloves) Garlic
1 cup White Wine (or Substitute Another Cup Of Stock)
1 cup Chicken Stock
4 whole Eggs
1-½ cup Parmesan Cheese
1 bunch Parsley
½ sticks Butter
1 Tablespoon (to 2 Tablespoons) Black Pepper

The How To:
First, slice up 1 pound of bacon into pieces about one inch wide. Once they’re sliced, just toss your bacon pieces into a stainless steel pan. Cook until browned and crisp.

While the bacon’s cooking, set a pot of salted water (I use about 2 tablespoon of salt for a gallon of water) on the stove for our pasta. When it comes to a boil add your linguine and cook until al dente, tender-firm.

Next, chop your onion. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate. Reserve the bacon grease! We still need that stuff. Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.

In the meantime, thinly slice the garlic. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.

Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.

Crack four eggs into a large bowl. Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish.

Mix well with a fork.

Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally throw a ½ stick (1/4 cup) of butter in there. Mix it all together well. Pepper to taste. Garnish with parmesan and parsley.

The Verdict:
Like I said above, the second time is a charm. I worked out the kinks the first time I made it and all I can say is YUM! It was good the first time but this time it was DELICIOUS! According to the Doc this one is a winner, which is pretty much the best compliment I could get from him! I would highly recommend this dish.

I served it with a salad and some crusty Italian bread. I also didn't have linguine on hand so I used bucatini instead. The key is to under cook the pasta just slightly before al dente!

For better pictures and a step by step process, click on the hyperlink above!

German Chocolate Cake

2010-02-25T13:42:00.002-05:00

There is nothing German about German chocolate cake, did you know that? It is a Texas creation from the late 1950's of chocolate, coconut, and toasted pecans. How can you go wrong with that flavor combo???? It is also easy to make. Observe...

Step 1: Bake yourself 2 9 inch round chocolate cakes using whatever recipe you'd like (I'm not gonna lie, a box of Duncan Hines devil's food mix is fine, although I do substitute the water for coffee...it helps bring out the chocolate flavor. Cool them completely.

Step 2: Toast up about 2 cups of chopped pecans and 2 cups of shredded coconut in the over for about 10-15 minutes.

Step 3: To prepare your icing, bring 3/4 cup of evaporated milk, 1/2 cup light brown sugar, a dn 1/2 cup of butter to a boil. Stir at medium low heat for about 15 minutes, until the mixture thickens. Remove from the heat and add your cocnut and pecans, and set aside to cool.

Step 4: Cut the tops off your cake rounds. Place the 1st round on a cake platter and top with half of the coconut icing. PLace the second round on top and put the rest of the cocnut mixture on top.

Step 5: To finish it off, frost the sides of the cake with a chocolate frosting (yep, I cheat and buy the store-bought stuff but I'll bet home-made tastes better).

Rustic Smashed Potatoes

2010-02-25T13:35:00.002-05:00

I think I have discovered a better way to make mashed potatoes.....see below:

Instead of boiling your potatoes, the key to this recipe is roasting them. Baby red potatoes work best (skin on please).

Coat your potatoes in EVOO and coarse salt, then place them in a roasting pan. Add an entire bulb of garlic (top cut off) and an onion, cut in quarters. Place in a 375 degree oven until the potatoes are cooked through (about 45=60 minutes, depending on the potato size).

Place the whole cooked potatoes in a pot. Chop the roasted onion into smaller pieces and add it to the pot. Squeeze the garlic cloves out of their skins and into the pot with the potatoes and onions (as much garlic as you'd like).

Now, continue making your mashed potatoes as you normally would. I add salt, fresh oregano and thyme, and sour cream to mine as I mash them.

These potatoes will have so much flavor you may never go back to the old ones!!!

Brian's Easy NY-Style Bagels

2010-02-25T13:22:00.002-05:00

Did you know making bagels is EASY??? Once you try this for yourself you may never want to buy bagels at the store again!!!

Ingredients:

1 packet of active dry yeast

1 1/2 tablespoons sugar

1 1/4 cup warm water

3 1/2 cups bread flour (all-purpose will NOT work!!!)

1 1/2 teaspoons salt

Step 1: Bloom your yeast by placing it in the warm water with the sugar. After 5 minutes stir it to dissolve.

Step 2: Mix the flour and salt ina big bowl, make a well, and add your bloomed yeast water.

Step 3: Combine the dry and wet ingredients into a dough ball

Step 4: On a floured surface, kneed the dough for 10 minutes until it is smooth and elastic. Try to work as much flour into it as you can.

Step 5: Lightly brush a bowl with oil and place the dough ball in it, tossing it to coat the ball with oil. Cover with a moist kitchen towl and set aside in a warm place to rise for 1 hour (dough ball should double in size)

Step 6: Punch the ball down and let it rise for 10 more minutes

Step 7: Divide the dough bal into 8 pieces and roll each into a ball=shape. Flatten slightly and use your finger to punch a hole in it and form the bagel shape. Set aside on a baking sheet (covered with the kitchen towel) to rise for 10 more minutes.

Step 8: Submerge the bagels (3-4 at a time) in a big pot of boiling water. Flip after 2 minutes and boil the other side for 2 minutes. Transfer to a cooling rack to apply toppings:

Step 9: As soon as the bagels come out of the pool, give them a quick egg wash and sprinkle on your favorite toppings (I like, salt, sesame seeds, poppy seeds, garlic, and/or caraway seeds)

Step 10: Bake for 20 minutes at 425 degrees.

Easy!

Chicken and Dumplings

2010-01-21T21:35:00.001-05:00

Last week I was looking for something comforting and easy to make. In my search on the Food Network's website I found this recipe for Rachael Ray's Chicken and Dumplings.

Ingredients
1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas

The How To:
Dice tenders into bite size pieces and set aside.

Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.

Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley.

Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.

Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

The Verdict: I made the mistake of using salt-free chicken stock (it was all they had at the supermarket and I didn't think it would matter). This made for a very bland (at least in my opinion) stoup, but it was nothing a little added salt couldn't fix. I love the way the dumplings turned out, it gave me that comforting feeling I was looking for on a cold winter night. This dish is really easy to make and I would highly recommend this if, like me, you're in the mood for some yummy, easy to make, comfort food!

Chicken Enchiladas

2009-12-30T21:34:00.001-05:00

I have been in a cooking slump lately. It doesn't help that recently I have had a couple of big fails either. I pulled up the Food Networks website and saw a link to the top recipes of 2009 and decided to take a look. I saw this dish for Tyler Florance's Chicken Enchiladas and decided to try it out.

Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

The How To:
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

The Verdict:
Generally I am not a huge fan of enchiladas, these are the Doc's go to dish. I don't really care for the corn tortillas. Well THIS dish was amazing! I loved the flavor of the filling that I didn't even care it was baked in a corn tortilla. It was a nice feeling to hit a home run again with dinner!

I didn't have a Mexican spice blend in my cabinet so I improvised with paprika and hot chili powder. It had a lot of heat and next time I may just use regular chili powder. The Doc was happy to have a tasty home cooked meal again. David flat out told me that it wasn't his favorite (before even taking a bite), he just wanted a taco. And Shaun was just happy I served refried beans as a side.

I will be putting this on my list of favorites and next time I am in the mood for Mexican, I'll make these!

The Pioneer Woman's Olive Cheese Bread!

2009-12-18T13:03:00.005-05:00

Looking for something yummy to serve before the big meal this holiday? Do you like olives? Then you MUST make this Olive Cheese Bread.

Ingredients:
1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated

The How To:
1. Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
2. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. 3. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
4. Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

The Verdict: I made this using ciabatta bread and ate most of one half myself. It's delicious! If only butter, bread and mayonnaise were zero calories...sigh.

Steak Sandwich

2009-12-04T20:28:00.002-05:00

Tonight we had steak sandwiches or as the Pioneer Woman calls them, Marlboro Man's Favorite Sandwich. This is yet another winner from her. It's perfect for those nights you don't really feel like cooking but still want something filling and homemade!

Ingredients:
1 whole Large (or 2 Small) Onions
2 sticks Butter (lots And Lots Of Butter)
2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
Lawry's Seasoned Salt (or Similar Seasoned Salt)
½ cups (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French/deli Rolls

The How To:
1. Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

2. Slice cube steak against the grain. Season with Lawry’s.

3. Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

4. Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

5. Butter halved French rolls and brown in skillet.

6. To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

The Verdict:
I loved it, the Doc thought it was "pretty good" and the kids ate it because...well...we made them. The Doc didn't "love" them because he's not really a fan of worcestershire sauce. I think that is what made them taste so good! I had planned on adding mushrooms to the mix but I forgot them when I was at the supermarket. The Doc also added some provolone cheese to his to make it more like a cheesesteak.

Ciabatta Stuffing with Chestnuts and Pancetta

2009-11-23T07:35:00.002-05:00

I made this Ciabatta Stuffing with Chestnuts and Pancetta (though it really should be called dressing since it is cooked outside the Turkey) last year and it was a huge hit! I was nervous since I made it for my in-laws who settle for STOVE-TOP as their choice of Thanksgiving stuffing. Since I am not hosting this year won't be making any stuffing but if you are and want something a little different then check this out.

Ingredients:
6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend

The How To:
Preheat oven to 350 degrees F.

Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.

Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

The Verdict: I couldn't stop eating it. It was a nice change from the bagged stuffings (Pepperidge Farms, Bell) that I am used to having on Thanksgiving. In fact, I think I might just make this anyway and bring it along as an extra side! I mean, my motto always is you can never have enough stuffing/dressing!

Don't Settle for Dry Turkey Again!!!!

2009-11-23T06:56:00.001-05:00

If you haven't joined the brining craze, I highly suggest you try it. Unless you deep-fry your turkey, this is the only other way to guarentee yourself a perfectly moist and juicy turkey this Thanksgiving. This recipe comes straight from the authority himself, Mr. Alton Brown:

http://brianstack.blogspot.com/2007/11/its-turkey-time.html

Stack Family Pumpkin Cream Pie w/ Toasted Pecans

2009-11-23T06:41:00.002-05:00

For the Crust:

2 cups all-purpose flour
1 tsp salt
1 cup shortening
1/2 cup water

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. Next day, roll out dough on a floured counter, being careful not to over work it. Place dough in a 9inch pie pan and bake for 10 minutes at 400 degrees. Cool.

For the Filling:

1 and 1/2 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 cup canned pumpkin (16 oz)
1 teaspoon pumpkin pie spice
1 cup frozen whipped topping, thawed
1 (9 inch) pie crust, baked (see above for crust recipe)

Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell. Chill until set, about 3 hours.

For the Topping:

2 tblsp butter
2 tblsp brown sugar
1/2 package crushed pecans

Melt butter and sugar in a pan over medium low heat. Add pecans. Stir constantly for three to five minutes. Remove from heat and cool. Then, place a layer of whipped topping on the chilled pie and sprinkle with the pecans.

Downeast Maine Pumpkin Bread

2009-11-18T16:22:00.003-05:00

If you're like me and FAIL at making pies but love the smells and tastes of pumpkin, then you will love this bread recipe for Downeast Maine Pumpkin Bread. My friend Susan made this and I got to have a piece while we enjoyed our coffee and watched our little ones play! It was so yummy and I had to try it out myself!

Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

The How To:
Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

The Verdict:
I made mine in a bundt pan because I was too lazy to wash out my loaf pans. In hind sight I would have gotten the loaf pans out. It took a lot longer to cook through in the bundt and I was afraid it was going to burn around the outside so some of the inside was a little undercooked. It still tasted amazing though so I was happy about that. For some reason, like pasta sauce, it tastes much better the next day. This is really easy to do and would be a big hit for your Holiday feast!

Sausage and Kale Soup

2009-11-12T18:46:00.003-05:00

This is a great soup for those cool nights that will be creeping upon us shortly. It's also super fast and super healthy!

This makes about 6 servings

Ingredients:
* 2 links chicken sausage
*2 links HOT Italian sausage
*1 sweet onion, diced
*4 tsp bacon pieces (the real bacon bits)
*2 tbsp minced garlic
*6c water
*2 tbsp Chicken better than Bouillon (or enough cubes for the amount of water)
*1 1/2c mini potatoes cut in half (I get these gumball sized potatoes at Trader Joes, if you can't find them use 2 medium potatoes cubed)
*1/4 bunch of kale, chopped to bit size
*3/4c heavy cream

The Making:
In a large pasta pot, or dutch oven heat about 1 tbsp olive oil. Squeeze the sausage out of the casing and sautes until crumbled and cooked through. Remove and reserve in a separate bowl.

Add a bit more oil and saute onion, garlic and bacon pieces till onions are tender.

Add water and bouillon making sure to scrape all the good bits off the bottom of the pan. Bring to a boil.

Add potatoes and sausage and cook until potatoes are tender, about 10-15 minutes.

Reduce heat to a simmer and add kale.

When kale is wilted, add the cream.

Tips and Talk:
Phil thought this was really great, and Miles liked it too! With the kale and the sausage and the potatoes this is such a well rounded meal, I only served it with some garlic toast. You can use all chicken sausage and just add red pepper flakes instead of the Italian sausage to make it even healthier, or if you like it really spicy add some more red pepper flakes.

Only the BEST EVER Mac & Cheese

2009-10-21T19:51:00.001-04:00

I have searched high and low for the best Mac & Cheese recipe. I thought I had found it when I made a Giada De Laurentiis recipe. It was really yummy, but my execution was off, and it made for a soupy Mac & Cheese with amazing flavor. I think with some more modifications it could be really great so I would still recommend it, but this recipe from The Pioneer Woman takes the cake! Her website is very user friendly. I personally love that she has pictures that take you step by step through the recipe. I promise you won't be disappointed if you try one of her dishes!

Ingredients:
4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme

The How to:
1. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
2. In a small bowl, beat egg.
3. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
4. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
5. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
6. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
7. Add in cheese and stir to melt. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
8. Pour in drained, cooked macaroni and stir to combine.
9. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

The Verdict:
Only the BEST Mac & Cheese ever. The Doc, who is not that big on Mac & Cheese said this was the best one I have made. I agree and so did the boys! Being the lazy cook, I bought pre-shredded cheese. I used an Italian Blend (Fontina, Asiago, Mozzarella, Provolone, Romano & Parmesan) and Mild Cheddar. I used in the sauce a cup from each bag and then 1/4 cup of each to sprinkle on top. I want to go get some more right now and eat it for dessert, that is how good it was!

Pasta e Fagioli

2009-10-10T18:24:00.000-04:00

Every once in a while on my Mommy board there will be "What's For Dinner" thread. This was something one of the mom's made and I asked her for the recipe. I am so glad I did because it was awesome!

Ingredients:
1 tablespoon extra-virgin olive oil
extra-virgin olive oil for drizzling
3 ounces pancetta or bacon, chopped fine
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 2/3 cup)
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 anchovy fillets , minced to paste (about 1 teaspoon)
1 (28-ounce) can diced tomatoes with liquid
1 piece Parmesan cheese rind , about 5 inches by 2 inches
2 cans (15 ounces each) cannellini beans , drained and rinsed
3 1/2 cups low-sodium chicken broth
8 ounces small pasta (ditalini, tubetini, conchigliette) [I use tubetini]
1/4 cup chopped fresh parsley leaves
2 ounces grated Parmesan cheese (about 1 cup)

The How To:
This soup does not hold well because the pasta absorbs the liquid, becomes mushy, and leaves the soup dry. The soup can, however, be made in two stages. Once the beans are simmered with the tomatoes, before the broth and water are added, the mixture can be cooled and refrigerated for up to 3 days. When ready to complete the soup, discard the Parmesan rind (otherwise it will become stringy), add the liquid, bring the soup to a boil, and proceed with the recipe.

1. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.

Add onion and celery; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic, oregano, red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about 1 minute.

Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes.
Add chicken broth, 2 1/2 cups water, and 1 teaspoon salt; increase heat to high and bring to boil. Add pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).

2. Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into individual bowls; drizzle each serving with olive oil and sprinkle with a portion of remaining parsley. Serve immediately, with grated Parmesan.

The Verdict:
The flavor of this dish was amazing! I have never been a big fan of Pasta e Fagioli but the Doc is so I made this with him in mind and ended up loving it myself! Next time I think I am going to make the pasta separate and add it to the bowl then serve the broth on top. It makes a ton and as it states in the directions the pasta ends up soaking up all the liquid. That way you can save the leftovers without the pasta getting all mushy.

Shrimp with Roasted Garlic Pesto Pasta

2009-09-27T18:37:00.005-04:00

If you are a garlic lover, like myself, then you are going to love this dish. This dish, Shrimp with Roasted Garlic Pesto Pasta, is a Sunny Anderson recipe. I have seen her show a couple times on the food network but do not watch her on a regular basis. I have been wanting to make a pesto since I got my food processor, and this one jumped out at me during a search on the Food Network site.

Ingredients
15 garlic cloves, peeled (about 1 head)
1 cup olive oil, plus extra for tomatoes
1 pound cherry tomatoes
Salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup packed basil leaves
1 pound linguine
1 1/4 pounds large shrimp, shelled and deveined
1/4 cup pine nuts, toasted

The How To:
Preheat oven to 375 degrees F.

Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.

Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve.

Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.

Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.

In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve.

Note: There will be leftover pesto.

The Verdict:
For my first pesto, I have to say I was impressed. I am a huge fan of garlic and live by the motto in cooking that you can never have too much so this was a winner in my book! The Doc even enjoyed it. For those who don't like (or can't eat) shrimp, I am sure it would be just as good with some diced chicken.

Double-Stuffed Chicken Breasts

2009-09-24T16:00:00.003-04:00

Since finding out that baby #3 was on the way I have been too tired to even think about cooking. I am talking about the kind of tired where you can barely keep your eyes open. Unfortunately for my waistline and our budget that has meant a lot of ordering take-out and no new dishes to post on the blog.

Enough was enough! I got my new Every Day with Rachael Ray magazine in the mail along with my Food Network magazine and told myself that I needed to start cooking again! Not only are we saving money but I also dropped 2 pounds!

This dish, Double Stuffed Chicken Breasts, from the October issue of Every Day with Rachael Ray, says "you'll never have to choose between chicken parm and stuffed shells again!"

Ingredients:
1/2 cup small shell pasta
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup coarsely chopped flat-leaf parsley
Salt
2 large eggs
2/3 cup breadcrumbs
Four 8- to 10-ounce chicken breasts
3 cups store-bought marinara sauce (or if you're feeling ambitious you could always make your own sauce!)

The How To:
1. Preheat the oven to 350°. Line a baking sheet with parchment paper. In a pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan and 1/4 cup parsley; season with salt.

2. In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.

3. Stuff the pasta-cheese mixture under the skin of each chicken breast. Dip the stuffed chicken breasts in the eggs, roll in the breadcrumbs, then place skin side up on the prepared pan. Bake until an instant-read thermometer inserted in the breast registers 165°, about 50 minutes.

4. Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on a bed of sauce, topped with 1 tablespoon parsley.

The Verdict: I meant to take pictures of the cooking process, however the whole tired thing got in the way, and I was just happy to have a home cooked meal on the table! The Doc, thought that while it tasted great, he would prefer to just have his pasta on the outside! I thought it was delicious and I loved having the pasta in the chicken! The kids even loved it.

I used garlic and herb flavored bread crumbs and used 1 cup of pasta instead of the 1/2 cup because, well we all love our carbs in this house. I placed the extra pasta/cheese mixture so that it surrounded the chicken in the baking dish.

The only downside to this dish is that it's not a 30 minute meal, this dish is going to take at least an hour to prepare/bake. So make sure you give yourself enough time or you'll end up eating at a much later dinner, like we did!

Ham and Cheese "Magic Bread"

2009-09-01T13:20:00.006-04:00

If I ever had a cooking show it would probably have something to do with skipping going to the grocery store every time you want to make something new and using what you can find in your fridge and pantry. As Phil says, we could probably eat for a week off of everything we have stocked in the cabinets, freezer and fridge, but most people don't know how to combine it all together. So here's what I came up with one evening.

Ingredients:
*3/4 package of Hormel All Natural Deli Ham
*1c shredded mozzerella
*4 wedges of Laughing Cow Light Swiss Garlic and Herb cheese
*1 small package crescent roll dough

The Making:
Preheat the oven to 375 degrees.

Stack the ham into one big pile and cut into 1/2 inch pieces. In a bowl combine the ham, mozzarella, and the Swiss (broken apart and crumbled). Mix until all of the ingredients are thoroughly combined.

Open the crescent package and separate the triangles. Place so the the long straight side is to the right, and the short straight side is towards you. Put a heaping tablespoon (or more) of the ham mixture on the bottom of the dough. Fold the bottom corners up and start rolling towards the point. Place on a pizza stone (or a baking sheet lined with parchment). Bake according to the crescent package directions. Serve warm.

Tips and Talk:
Miles named this, and it will forever be known as "Magic Bread" so I think he liked it. I made this with Whole Steamed Artichokes and salad and it made a really nice weeknight meal. I'm sure you could substitute the ham for pepperoni, broccoli, spinach, anything you have. These could also make great appetizers for a party if you cut the dough in half before rolling.

Shepherd's Pie

2009-08-27T19:48:00.005-04:00

We pregnant women get cravings, and those craving don't always like to wait to be satisfied. Tonight I was craving Shepherd's Pie, and I needed to make it fast! This recipe took me about 30 minutes (though it is not a Rachel Ray recipe) and was very delicious!

Ingredients:
- 4 medium red potatoes, cubed (peeled if you want)
- 2 tbsp sour cream
- 1 egg (separate yolk and white and reserve both)
- 1/2c half & half
- 4 tbsp butter (divided into 1 tbsp, 1tbsp, and 2 tbsp measurements)
- 1lb ground beef
- 1 yellow onion chopped
- 2 tbsp all-purpose flour
- 1c beef stock
- 2 tsp Worcestershire Sauce
- 1tsp garlic powder
- salt and pepper to taste
- 1c frozen corn, thawed

The Making:
Boil potatoes in salted water till tender, about 12 minutes

Meanwhile, beat the egg white until stiff. Transfer to a mug and set aside.

In a small bowl combine the half & half, egg yolk, and sour cream and set aside.

In a large high-sided skillet melt 1 tbsp butter over medium heat. Add onions and saute until they begin to soften. Add ground beef and crumble and brown.

Lower heat to medium-low and pushing the meat to one side of the pan get the juices on the other side. Add the butter to the juices and let melt. Add the flour and mix until there are no lumps.

Add the broth, Worcestershire Sauce, garlic powder, salt and pepper and combine with the meat mixture. Let the gravy begin to thicken and take off heat.

Drain potatoes and add to mixer bowl with 2 tbsp butter. Start mixing and slowly add the sour cream mixture. When potatoes are smooth season with salt and pepper to taste and gently fold int he beaten egg whites.

Preheat the oven to broil on high.

Spoon meat mix into individual ramekins or a casserole dish. Top with corn and potatoes and place under broiler until browned. Serve warm.

Tips and Talk:
The potato topping on this comes out so light and fluffy from the beaten egg white and it really just kind of melts in to the corn and meat mixture. The only thing I can say is that it maybe could have used a bit more butter, but come on, I may be allowed to splurge and gain all this weight now, but at some point I'm going to have to lose it. I think the same flavor could be achieved if I had cut the garlic powder and used 2 tbsp minced jarred garlic in the beginning with the onion.

Phil had a meeting tonight and was unable to try this dish. He tells me that he really doesn't like Shepherd's pie, but will try it since I made it. Miles loved the potato topping, but wasn't thrilled with the meat (he doesn't usually like ground beef anyways, but I figured I'd try). For me, it definitely satisfied my craving in a timely manner.

As you can see from this one and the Chicken Pot Pie recipe, I like to use ramekins. That's because I'm not a huge fan of casseroles and dishes where you make this huge thing and as you serve it it falls over and nobody ever gets the same amount of the good stuff. Also, the ramekins make it so easy to wrap leftovers and heat them the next night, or transport them to work the next day for lunch.

Orecchiette with Mini Chicken Meatballs

2009-08-22T08:25:00.001-04:00

This is the famous dish that you will find pictured in the blog title. It is a Giada De Laurentiis dish and has become a favorite of ours.

Ingredients:
1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella (cherry sized), halved
1/2 cup chopped fresh basil leaves

The How to:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer.

Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes.

Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

The Verdict:
This dish is always a crowd pleaser! I like to make this when I know I have a big group of people to cook for because it's so easy and relatively inexpensive to prepare. The flavor of the meatballs and the fresh basil and mozzarella make this dish! The best part (thanks to the broth like sauce) is that you don't get that heavy feeling you sometimes do when you eat hearty Italian food like alfredo or lasagna!

A deviation from the original recipe is that I add cut up broccoli florets. Just toss the broccoli to the boiling pasta water when there there is 5 minutes left on the timer. I also make my meatballs slightly bigger than a melon baller size, so you would want to adjust the cooking time in the browning process.

Fresh Corn & Crab Quesadillas with Avacado Crema

2009-08-16T09:30:00.001-04:00

I love crab and I love Mexican so when I came across this recipe in a Hannaford Magazine (that came free with my purchase of $25 or more) I couldn't wait to make it. The picture shown in the magazine had my mouth watering. All I could hope was that it was going to taste as good as it looked and sounded.

Ingredients:

Quesadillas
1 cup fresh corn kernels (cut from 1 to 2 ears)
1/4 cup (2oz) reduced fat (Neufchâtel) cream cheese, softened
2 tsp. fresh lime juice
1/4 tsp. ground cumin
1/8 tsp freshly ground black pepper, or to taste
1/4 cup finely chopped scallions
1 tbsp. minced fresh cilantro
1/2 lb fresh lump crabmeat
4 8" flour tortillas
1/2 cup (2oz) shredded Monterey Jack cheese
1 tsp. olive oil

Avocado Crema
2 tbsp. plain non-fat Greek-style (thickened) yogurt
1 tbsp. minced fresh cilantro
2 tsp. fresh lime juice
1/8 tsp kosher salt, or taste
1 ripe avocado, diced

The How to:
1. Preheat oven to 425 degrees. Spray a baking sheet with cooking spray.
2. Prepare quesadillas. In a medium-sized saucepan, bring 3 cups water to a boil over high heat. Add corn for 1 minute just to blanch. Drain, rinse with cold water.
3. Combine cream cheese with lime juice, salt, cumin and pepper. Stir in scallions, cilantro, and corn, then gently fold in the crabmeat. (This may be prepared up to one day in advance and stored, refrigerated, in an airtight container.)

4. Place one tortilla on a work surface and spread 1/4 of the corn and crab mixture over one half. Sprinkle 2 tbsp. of the Montery Jack cheese over the top. Fold the other half of the tortilla over the filling, press firmly, and transfer quesadilla to the perpared baking sheet. Repeat with remaining tortillas and filling. Brush tuop of each quesadilla with 1/4 tsp of the oil, and bake on top oven rack 10 minutes, until lightly golden.

5. While quesadillas are baking, prepare avocado crema. Stir together yogurt, cilantro, lime juice and salt in a bowl. Gently fold in avocado.
6. When the quesadillas are done baking, cut each quesadilla into three wedges, and serve warm with a dollop of avocado crema.

The Verdict:
I was the only one who tried these. Since Shaun is still too young for shellfish and I didn't think David would enjoy it I also made Chicken quesadillas (with a little help from the Purdue precut Southwestern style chicken). The Doc decided that he was fine with a chicken quesadilla too. Oh well it was his loss as far as I am concerned. These came out just a I had hoped. The fresh cilantro was key. They were very light and just so yummy! Next time I think I will pan fry them as I do with all of my quesadillas. Some of the edges burned in the oven and the middle wasn't as crispy as I would like. Otherwise I wouldn't change a thing!

Sadly my picture doesn't give the recipe justice as the picture in the magazine did! Ah well!

Creamy Pesto Fettucine

2009-08-12T14:22:00.003-04:00

Phil LOVES pesto and brought a huge tub of it home the other night from the local Italian market. I find sometime you have to use a lot of pesto sauce to really coat the pasta, and for me its a bit over powering, so I started thinking and I came up with this yummy creamy sauce. It also works during the same week as making the Individual Chicken Pot Pies since you use the heavy cream in both recipes.

This dish will serve 4 people and you will probably have some leftover sauce to add on top or keep for another night.

Ingredients:
*1/2 stick of butter
*1 small onion finely chopped
*4 tablespoons minced garlic (use less if you don't like as much garlic as we do)
*2c store bought pesto sauce (or you can make your own)
*1c heavy cream
*1lb refrigerated fettucine
*1/4c of pasta water reserved
*Freshly grated pecorino romano cheese (or parmesan, whatever you like or have)

The Making:
Melt the butter in a saute pan (one that has higher sides) or a medium sized saucepan.

Add the onions and cook over medium heat until almost translucent. Add the garlic and cook one minute more.

Add the pesto and stir to incorporate with the onion and garlic. Add the heavy cream. Bring to a simmer until sauce starts to thicken.

Cook pasta according to package. Drain pasta and add to pan with sauce along with the reserved water. toss to coat and transfer to serving bowl. Grate the cheese on top and serve immediately.

Tips and Talk:
You can use boxed pasta, but I like the flavor and texture of the almost fresh pasta- plus it cooks a whole lot faster. The key to not curdling the cream is to bring the temp up slowly, so add right after the pesto has cooled the onions off. Also the reason for the pasta water is this thins the sauce a bit for better coating, and the starch form the water helps to stick the sauce to the pasta.

Phil loved this version of his pesto, and Miles didn't think it was so bad. I left some pasta plain and added a red sauce we had leftover for him. Serve this with a side salad and some garlic bread and you've got a great meal!

Double Chicken Dumpling Stoup

2009-08-10T20:55:00.000-04:00

Anyone who has ever watched 30 Minute Meals on the Food Network knows that Stoup is thicker than a soup and thinner than a stew! I stumbled across this dish, Double Chicken Dumpling Stoup on the Every Day with Rachael Ray website and made it tonight for dinner!

Ingredients:
2 tablespoons extra-virgin olive oil (EVOO)
4 ribs celery from the heart, chopped
2 onions, chopped
4 carrots, shredded (1-1/2 cups)
1 fresh bay leaf
Salt and freshly ground pepper
6 cups chicken broth
1 pound ground chicken
1 egg
1/2 cup Italian bread crumbs (a couple of generous handfuls)
1/2 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls)
2 cloves garlic, finely chopped
Dash freshly grated nutmeg
One 1-pound package gnocchi
1 cup frozen peas
Flat-leaf parsley, finely chopped (a couple of generous handfuls)
Crusty bread, for dunking

The How To:
1.In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.

2.Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.

The Verdict:
This was a solid dish. It is different take on Chicken Noodle Soup and any dish that has gnocchi in it is going to be a winner in my book! Again I can't stress enough how amazing 30 Minute Meals are. This was done in no time and with very little prep. This is the perfect dish to make on a night you just don't want to cook but still want something healthy and tasty!

Bon Appétit

Simple Summer Dessert

2009-08-09T21:53:00.004-04:00

So need something to do with the rest of that heavy cream? Make dessert!

This is quick and easy and you can start preparing while waiting for dinner to cook, but I recommend you do the whipped cream right before serving.

This will make about 4 servings so adapt for your family accordingly.

Ingredients:
*1 large firm peach, cut into small pieces
*1c fresh blueberries
*Juice from 1/2 an orange (try Mineolas) or 2 tablespoons OJ
*1 teaspoon brown sugar
*1/2c heavy cream (or more if you want more whipped cream)
*2 tablespoons granulated sugar
*1 tablespoon Amaretto liquor (optional- and this is not enough to get your kids drunk!)

The Making:
In a plastic container or bag mix the peaches, blueberries, brown sugar and orange juice. Mix well and let sit in fridge for at least an hour and up to 24 hours (good to do this step while dinner is cooking in the oven).

Right before serving beat on high the heavy cream, sugar, and Amaretto until it forms peaks when lifted.

Spoon the fruit mix into bowls, top with whipped cream and EAT!

Tips ans talk:
Everyone loved this and it is a nice cool treat to substitute for that nightly ice cream. Play around with the fruits and add or substitute whatever you like!

Individual Chicken Pot Pies

2009-08-09T20:40:00.005-04:00

Hello Foodies!

I asked Boston Pam if I could join in on the food blogging fun, so here I am! A word of caution form me-I am Italian. This means that some of these recipes are not exact (since most of my cooking is done by look, smell, or taste). I'll try my best to make the measurements into cooking terms, but there may be time where I refer to such measurements as shakes handfuls.

I've made this recipe (adapted from the Neely's) twice now (both on rainy summer days) and it is really great comfort food. I love chicken pot pie, but I hate making a big one since you get too much filling and not enough crust and you always have some left over. These are great the next day, since you can just pop them in the microwave or oven for a quick lunch or dinner!

This will make about 6-8 servings (depending on the size of your ramekins)

Ingredients:
*4 cups of chicken broth (though I use 3 since I like my filling a bit thicker)
*1 bouillon cube (or 1 tsp Better than Bouillon)
*1 stick salted butter
*1 medium onion, chopped
*2 large carrots, cut in 1/2 inch rounds (or about 10 baby carrots cut the same)
*2 ribs of celery, sliced
*3 tablespoons of fresh chives chopped
*2 cloves of garlic, chopped fine (I use already minced garlic- and a lot of it! 2 cloves probably equals 1 tbsp from the
jar, and I probably use 3 tbsp)
*Salt and pepper to taste
*1/2c All-Purpose flour
*2 teaspoons cornstarch (optional for a thicker filling)
*1/4c heavy cream
*3 tablespoons dry sherry
*1 store bought rotisserie chicken, cut in chunks
*4oz frozen peas (about half a small bag)
*2 store bought pie crusts
*1 egg beaten with a tbsp water

The Making:
Preheat the oven to 375degrees.

In a large saucepan heat the chicken broth and bouillon cube to a boil (if you use the Better than Bouillon you can skip this step entirely and add these ingredients later).

In a dutch oven or large pasta pot, melt butter over medium heat. Add onions , carrots, celery, chives, can garlic and saute until tender. Season with salt and pepper. Add the flour (and cornstarch) and stir together until it becomes pasty and lump- free. Stir in the broth ( and bouillon if you skipped above step), heavy cream, sherry, chicken, and peas. Bring to a slow boil then reduce to simmer (stirring to be careful not to burn the bottom though!) Turn off and cover while rolling dough.

Flouring you counter top, roll out dough an extra inch. Using the ramekin for a guide cut out dough to cover the tops with about a 1/2 inch overhang.

Ladle filling into ramekins and cover with the rounds. Crimp edges, brush with egg mixture and cut small slits in the top. Place on baking sheet and sprinkle with salt.

Bake for 35 mins or until the filling is bubbling and the tops are a golden brown. Serve warm with a side salad and your favorite drink!

Tips and talk:
So this is a huge hit in my house. Phil loves it, and though he is not a leftover kind of guy, he eats these day after day for lunch or dinner. Miles is not such a fan of the whole thing together and won't eat a whole ramekin, but I usually leave some of the plain chicken and peas to the side for him. The whole recipe takes about an hour to do (maybe longer depending on your kids!) and guarantees a couple of meals for the week. Enjoy!

Pork Chops with Balsamic Strawberry Salad and Pine Nut Orzo

2009-08-09T20:32:00.002-04:00

I have never been a fan of pork chops unless they were of the Shake 'n Bake variety. As someone who now prides herself as a home cook, Shake 'n Bake just no longer cuts it (wink). That was when I came across this 30 Minute Meal and I thought the concept of a spinach salad served over a pan seared pork chop would definitely put that Shake 'n Bake to shame!

Ingredients:
1/2 pound orzo pasta
1/2 cup balsamic vinegar
1 pint strawberries, quartered
1/2 cup basil leaves, torn
1 cup baby spinach leaves, sliced
Extra virgin olive oil (EVOO), for drizzling
4 slices prosciutto, sliced into 1/2-inch strips
Four 1-inch-thick pork chops
Pepper
3 tablespoons butter
1 pinch cinnamon
1 pinch nutmeg
1/3 cup pine nuts, toasted

The How to:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

In a saucepan, boil the balsamic vinegar until reduced to 2-3 tablespoons, 5 minutes. In a bowl, toss the strawberries, basil and spinach with the balsamic glaze.

In a large nonstick skillet, heat a drizzle of EVOO over medium-high heat. Add the prosciutto strips and cook for 5 minutes. Transfer to paper towels to drain. Add another drizzle of EVOO to the skillet. Season the chops with salt and pepper and cook, turning once, until cooked through, 8 minutes.

In another large skillet, cook the butter over medium heat until brown, about 3 minutes. Add the pasta, cinnamon and nutmeg and toss; season with salt. Stir in the nuts.

Spoon the salad over the chops and top the orzo with the prosciutto.

The Verdict:
I have to admit that I was surprised by just how good the flavors of the spinach, strawberries and balsamic vinegar went together. I was skeptical. When I eat a salad it is usually romaine lettuce with bacon bits, so this was out of my comfort zone. It was very good. The Doc had his dry (of course) and was quite nauseated by the smell permeating the kitchen from the balsamic reduction. While it was great served over the pork I would have been happy to just eat the salad. The orzo was really great too. It was the hint of nutmeg and cinnamon that really did it for me. I omitted the prosciutto; I don't mind prosciutto but I am not a huge fan. This dish was one of the easiest 30 Minute Meals I have made to date but you wouldn't have known from the way it tasted. For those who don't consider themselves a great cook, it would be very hard to mess this one up!

Summertime Forest Salad

2009-08-09T19:28:00.002-04:00

Try this quick and easy salad made from ingredients you might find in a walk through the forest!

Combine the following:
1 bag arugula
diced smoked cheese (cheddar or mozarella)
diced red pear
red raspberries
toasted pine nuts
crumbled crispy bacon

with a raspberry vinegrette. Add a hint of dijon mustard for an extra zing!

Accidents Sometimes Pay Off

2009-08-08T09:09:00.002-04:00

I had some thin-sliced turkey cutlets to use the other day. My plan was to do something Italian with them and the eggplant in my fridge...perhaps an herb-crusted turkey cutlet with eggplant parm....

But, I was upset to find when I cut into my eggplant that it was no good. After a few battles with the boys I was fresh out of creativity, so I just started to cut things up, put them ina pot, and cook them. Turns out it was a pretty good dish, and when I watched Next Food Network Star on DVR last night, I even discovered it was similar to Melissa's 4-step chicken. Here is what I did...

Dredge 6 thin-sliced turkey breasts in 1 packet of fajita seasoning.
In a pan, heat some EVOO and add 1 coarsely chopped onion, a little chopped garlic, and cook until translucent. Add the turkey breats and cook for three minutes on each side. Then, to the pan add 3/4 cup white wine, 2 diced tomatos (seeds removed), a diced pepper, and 1 small can of diced green chilis. Cook for about five minutes longer. Serve over rice.

This dish was extremely low fat but full of flavor. The best part is that you can sub in just about any vegetable you have on hand, or you could use a different meat (chicken, pork, whatever you have).

Two Sauce Weeknight Lasagna Bowls

2009-08-06T08:17:00.003-04:00

This dish, Two Sauce Weeknight Lasagna Bowls, has become a favorite of mine to make for pasta nights. I love this dish, because not only does it taste delicious, but it's easy to make! Got to love a good 30 Minute Meal!

Ingredients
Salt
1 pound Campanelle pasta
2 tablespoons extra-virgin olive oil
1/4 pound pancetta, a couple of thick slices, chopped
3/4 pound ground beef pork and veal mix or ground beef (what is known as meatloaf mix)
1/2 large carrot, peeled and grated or finely chopped
1 small to medium onion, chopped
3 cloves garlic, 2 chopped or grated, 1 peeled
1/2 teaspoon allspice, a couple of pinches
Freshly ground black pepper
1 bay leaf
3 tablespoons tomato paste
1/2 cup dry red wine
2 cups beef stock
3 tablespoons butter
3 tablespoons flour
2 cups milk
Nutmeg, to taste
1/2 cup grated Parmigiano Reggiano, plus some to pass at table
A handful fresh parsley leaves, finely chopped

Directions
Heat large pot of water to a boil, salt water and cook pasta to al dente.

While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.

While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.

Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley.

The Verdict:
This is a great dish for a night that you're in the mood to have lasagna but you don't want to spend all the time cooking your noodles, making your sauce, layering your noodles and baking it. Last night I didn't have the campenelle (which is a really fun pasta to use) so I used what I had on hand (penne). I also didn't have the red wine so I ended up using some Marsala cooking wine that I had and I didn't notice any big difference in the flavor. The other deviation from the original recipe was using some leftover Asiago cheese that I had in the fridge instead of the Parmigiano-Reggiano. I love using the Béchamel sauce along with the meat sauce, they work really well together.

The boys love anything that is pasta related so they both had seconds!

Last nights Two Sauce Lasagna Bowl (with the Penne)

Coffee-Peppercorn Marinade

2009-08-03T08:16:00.000-04:00

Since the purchase of our grill, I have been trying to find new ways to grill steak. I am a big fan of marinades. The problem is, cooking for the Doc, I am limited on the variations of marinades I can try (nothing with Italian Dressing). I was searching for something different than the standard teriyaki sauce and came across this Coffee-Peppercorn Marinade on the Food Network's website.

It sounded great. I wasn't sure how the Doc would feel about the balsamic vinegar so I decided to put aside some meat and just use the bottled teriyaki sauce. That way he could try it but if he didn't like the flavor he wouldn't go hungry!

Coffee-Peppercorn Marinade
Ingredients:
3 tablespoons strong brewed coffee
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon salt
1 pound flank steak, trimmed of fat

Directions:
Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.

Armenian Rice Pilaf
Ingredients:
1/2 cup butter
1 1/2 cups uncooked fine egg noodles
3 cups uncooked long grain white rice
5 (14.5 ounce) cans chicken broth
4 cubes chicken bouillon

Directions:
Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.

Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

The Verdict:
This is a fantastic marinade! I made it for my family also and everyone loved the flavor. The nice thing about this marinade is the flavors work so well together. There were a few who looked at me cross eyed when I said the marinade had coffee in it! Even the Doc thought it was great. The balsamic vinegar, while smells very strong when you prepare the marinade, is mild once the meat has been grilled.

The recipe above calls for 1lb of Flank Steak, but I used Sirloin Tips. Obviously increase the amounts according to how much meat you need to grill! Serve with Rice. The first time I just used a box pilaf but then second time when I was cooking for a large group of people I decided to try the Armenian Rice Pilaf (above) which was also a big hit! Though next time I would add some pepper to the rice when it's browning for a little more flavor.

Brian's Quick Tip: Fresh Herbs Always Available

2009-08-02T22:17:00.000-04:00

So many recipes call for the use of fresh herbs (parsley, dill, basil, etc). Yet, if you buy your herbs at the grocery store you will find you always have way too much. My tip for you today is to chop and freeze your herbs in freezer bags. Then you'll have them on hand when you need them, because they will instantly thaw into your favorite dishes. I regularly keep parley and dill in my freezer this way, and from time-to-time, I keep basil that way as well. I learned this one from my grandmother.

Brian's Famous Sausage Bread

2009-08-02T22:10:00.000-04:00

This recipe is great for parties and pot-luck dinners. You can modify it with different ingredients. You can even fry up pieces in a little olive oil once cooled to create a doube-delicious treat! Enjoy!

2 cans Pillsbury biscuits (10pk)
2 eggs, slightly beaten
2 cups shredded swiss cheese
2 cups shredded cheddar cheese
8 italian sausage links
2 tbsp oregano
2 tbsp chopped parsley
2 tbsp chopped basil
1 tbsp fennel seed

Take the italian sausage meat out of the casings and brown in a pan. In a bowl, combine eggs, cheeses, sausage meat, herbs, and spices. Mix loosely with hands to combine. Tear biscuits in half and add to bowl. Mix losely with hands to combine. Do not overwork the mix.

Line a 9x9 pan with parchment paper and place bread mixture into pan. Cook at 375 degrees for 30 minutes or until cooked through. Serve warm.

The New Home of Dish of the Week:

2009-08-02T20:41:00.000-04:00

I have been having so much fun with posting my favorite dishes that I have decided to start a separate blog for my cooking! Happy Cooking!