Prescription for Good Food

Pasta with Goat Cheese and Roasted Asparagus

2010-04-07T10:51:00.000-07:00

I just saw this recipe in the new Everyday Food cookbook Fresh Flavor Fast. I love goat cheese and asparagus, so I knew I would have to make this dish. It was a perfect spring dish that came together quickly.

Pasta with Goat Cheese and Roasted Asparagus
from Fresh Flavor Fast from Everyday Food

2 bunches asparagus (2 pounds), tough ends removed
5 tbsp unsalted butter, cut into small pieces
salt and pepper
12 oz cavatappi or other short pasta
5 oz fresh goat cheese, crumbled
2 to 3 tablespoons snipped fresh chives, for garnish (omitted)
1/2 tsp crushed red pepper flakes (added)

Preheat oven to 450 degrees.
Place asparagus on large baking sheet.
Dot with 2 tbsp butter and season with salt and pepper.
Roast until tender, tossing occasionally, about 10 to 15 minutes.
Remove from oven and cut into 2 inch pieces.
Meanwhile, bring a large pot of water to a boil.
Cook pasta until al dente according to package directions.
Reserve 1 & 1/2 cups of pasta water, drain pasta, and return to pot.
In a bowl, combine goat cheese, remaining 3 tbsp butter, red pepper flakes, and 1/2 cup pasta water.
Season with salt and pepper, and whisk until smooth.
Add goat cheese mixture and asparagus to pot, toss with pasta to combine.
Add pasta water to create a thin sauce to coat pasta.
Serve in shallow bowls and garnish with chives.

Chinese Chicken and Cabbage Salad

2010-03-28T19:54:00.000-07:00

Here is another great light flavorful salad from Weight Watchers.

Chinese Chicken and Cabbage Salad
Weight Watchers

3 (5 ounce) skinless boneless chicken breast halves
1 cup reduced-sodium chicken broth
1 cup water
1 star anise
5 whole black peppercorns
1 quarter-size slice fresh ginger
3 tbsp fresh lime juice
2 tbsp rice vinegar
1 jalapeno pepper, minced
1 tbsp reduced-sodium soy sauce
2 garlic cloves, minced
2 tsp sugar
2 tsp minced peeled fresh ginger
1 medium head (about 1 pound) Napa cabbage, very thinly sliced
1/3 onion, very thinly sliced
1 bell pepper, seeded and thinly sliced

Combine the chicken, broth, water, star anise, peppercorns, and ginger slice in a medium saucepan.
Bring to a boil, then reduce the heat, cover, and simmer until the chicken is nearly cooked through-about 7 minutes.
Remove from heat and let stand, covered for 7 more minutes.
Drain the chicken, reserving the liquid for another use.
When the chicken is cool enough to handle, shred into bite-sized strips.
Meanwhile, whisk together the lime juice, vinegar, jalapeno pepper, soy sauce, garlic, sugar, and minced ginger in a large bowl.
Add cabbage, onion, and bell pepper and toss.
Add the chicken and toss again.
Serve immediately, or cover and chill for up to 2 hours ahead.

Per serving (2 cups)=3 points

Thai Shrimp on Baby Greens

2010-03-28T19:38:00.000-07:00

This is a light and flavorful salad from Weight Watchers. It was quick to put together and filling.

Thai Shrimp on Baby Greens
Weight Watchers

1/3 cup fresh lime juice
1/2 tsp salt
1 lb medium-size shrimp, cooked and shelled
2 cucumbers, peeled, quartered lengthwise, seeded, and sliced
1/2 cup chopped scallions
1 red bell pepper, seeded and cut into thin strips
3 tbsp dry-roasted peanuts
1/4 cup light coconut milk
1/4 cup nonfat yogurt
1/4 tsp crushed red pepper flakes
1/4 cup chopped fresh cilantro
3 cups baby salad greens

Per serving (2 cups)=4 points

Combine lime juice, salt, and shrimp in a zip-close plastic bag.
Squeeze out the air and seal the bag.
Turn to coat the shrimp.
Refrigerate for 30 minutes.
Place the cucumber slices in a sieve to drain for 15 minutes.
Combine the shrimp, drained cucumbers, scallion, bell pepper, and peanuts in a large bowl.
Combine the coconut milk, yogurt, and crushed red pepper flakes in another bowl.
Drizzle the mixture over the shrimp and vegetables, add the cilantro, and toss.
Serve the shrimp salad over the baby greens.

Baked Potato Soup

2010-03-28T19:24:00.001-07:00

I received this recipe from my sister who got it from her friend Becky Kittaka. I will admit that this soup took a long time to make (you have to bake the potatoes-hence the name). The result was a nice soup to enjoy on a cold day. I made a few changes to lighten up the recipe.

Baked Potato Soup
by Becky Kittaka

5 or 6 baked potatoes
1/2 cup celery
1 medium onion, diced
1 tbsp butter
1 cup water
salt and pepper
chicken bouillon to taste (used 1 small can reduced sodium chicken broth)
1 cup half and half (omitted)
1 cup milk (used 2 cups)
1 lb Velveeta cheese, cubed (used Velveeta Light)
1/2 tsp cayenne pepper
1/2 lb bacon, cooked crisp, drained, and crumbled (used turkey bacon)

Garnish with shredded cheddar cheese and chopped scallion

In a large pot, saute celery and onion in butter about 5 minutes.
Chop potatoes (I left the skins on) and add to pot.
Add water, bouillon (chicken broth), and salt and pepper.
Cook on 15 minutes on medium heat.
Reduce heat and add milk (and half and half is using).
Add cheese cubes and cayenne pepper.
Simmer on low for 15 to 20 minutes until hot.
Garnish with bacon, shredded cheddar cheese, and scallion and serve.

CSA Week 4

2009-07-30T20:38:00.000-07:00

Here are the fruits and vegetables that we received this week from our CSA.

-Scarlett Nantes and/or Red Core Chantanney Carrots

-Scarlett Queen Red Stem Turnips

-Genovese Basil

-Orion Fennel

-Yellow Haricot Vert

-Jalapeno, Islander (round), and Sheepnose Pimento (long) Peppers

-Summer Squash (Patty Pan, Magda, Zephar, Crooked Neck)

Also not pictured
-apricots
-baking apples

Apple Crisp

2009-07-30T20:20:00.000-07:00

We received some baking apples from our CSA this week. I used this classic recipe from the Better Homes and Gardens cookbook.

Apple Crisp

5 cups sliced and peeled cooking apples
2 to 4 tbsp granulated sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 tsp nutmeg
1/4 cup butter

Preheat oven to 375 degrees.
Place fruit in a 2 quart baking dish.
Stir in the granulated sugar.
For the topping, mix the oats, brown sugar, flour, and nutmeg in a medium bowl.
Cut in the butter until the mixture looks like course crumbs.
Sprinkle the topping over the fruit.
Bake for 30 minutes or until the fruit is tender and the topping is golden.

Grilled Flank Steak with Corn, Black Bean and Avocado Salad

2009-07-30T19:30:00.000-07:00

This is another recipe from the Summer Weekend Wizards cooking group. This was very fast and easy to come together. This was my first time making flank steak, but it will not be my last. The steak was juicy and had great flavor. The salad was a nice contrast with the smooth and creamy avocado. I added an extra jalapeno for some added heat.

Grilled Flank Steak with Corn, Black Bean and Avocado Salad
from Weight Watchers

1 pound lean flank steak
1 medium garlic clove, peeled, and smashed
1 tsp lime juice
1/8 tsp salt
1/8 tsp pepper

Salad
1 jalapeno pepper, minced (added 2 peppers)
1 small corn on the cob, cooked, kernels removed
1/2 medium avocado, peeled, pitted, and diced
1 cup canned black beans, drained and rinsed
4 tsp lime juice
2 tbsp cilantro, minced
1/8 tsp salt
1/8 tsp pepper

Preheat grill to medium hot.
Score steak on one side by making shallow crisscross slashes with a sharp knife; rub garlic over cut surface of steak. Brush steak with lime juice and season with salt and pepper; set meat aside for 10 minutes to allow meat to absorb flavors.
Meanwhile, combine salad ingredients in a medium bowl; stir gently and set aside.
Grill steak for 5 minutes on first side; flip and grill until well-browned on outside and medium-rare inside, about 5 to 6 minutes more. Immediately remove steak from grill and set aside on a clean plate for 5 minutes for meat to reabsorb juices. Thinly slice steak across grain and serve with salad. Yields about 3 1/2 ounces of steak and 1/2 cup of salad per serving.

Hamburger Cupcakes and French Fries

2009-07-28T18:37:00.000-07:00

I saw this recipe on a few cooking blogs and I just knew I had to make these. Check out this blog
http://bakerella.blogspot.com/2009/06/fast-food-fun.html
These were a crowd pleaser at 2 cookouts. Kids and adults went nuts for these cute little guys. I used a box mix for the brownies and the cake mix to leave more time for the decorating. The french fries were made from sugar cookie dough.

For the cupcakes:
To begin prepare a brownie mix according to the package directions in a 9x13 pan.
Also prepare a yellow cake mix to make 24 cupcakes.
Use baking cup liners for the cupcakes.
While the brownies and cupcakes cool, prepare the icing.
I used a can of vanilla frosting.
Divide the frosting in three small bowls.
Add red food coloring to one bowl (make extra red if making the french fries), yellow to another, and green to the third.
Place the colored frosting in a small sandwich bag.
Begin the assembly of the cupcakes.
Place a sheet of aluminum foil on the counter to prevent the cupcakes from sticking.
With a small round cookie cutter, cut out 24 circles of the brownies.
Remove the paper baking cups from the cupcakes, and cut each cupcake in half.
Cut off a very small corner of each sandwich bag to make the decorating easier.
On the bottom layer of the cupcake, place a thin amount of the red frosting on the outer edge.
Place a brownie on top, then add a layer of yellow then green frosting to the outer edge.
Then place the top of the cupcake on the frosting.
Slightly wet the top of the cupcake and sprinkle on a couple sesame seeds.

For the french fries:
Spray a baking sheet with cooking spray.
Roll out the sugar cookie dough onto the sheet in a thin layer.
Bake the dough until it is golden brown (according to the package directions).
When cool, using a pizza cutter cut the dough into different size strips.
Serve with some of the extra red frosting.

Chicken and Summer Vegetable Tostadas

2009-07-28T18:22:00.000-07:00

This was my recipe for our cooking group the Summer Weekend Wizards. My mother-in-law gave us lots of fresh vegetables from her garden, and I knew this was a perfect recipe to use them.

The recipe comes from Cooking Light. You can view the recipe here:
Chicken and Summer Vegetable Tostadas

Second CSA Pick Up

2009-06-21T09:10:00.000-07:00

This is out second pick up from our CSA this summer. This was the first of the fruit share. Here is what we received this week:

-Tatsoi

-Hakurei Turnips

-Evergreen Hardy Scallions

-French Breakfast Radishes

-English Peas (In Shell) (not pictured)

We also received 3 quarts of strawberries. These are some of the best strawberries that I have ever had. They are so juicy!!!

Lemon Pepper Shrimp Scampi

2009-06-21T09:00:00.000-07:00

This recipe is from my summer cooking group. The theme for the summer is light and healthy dishes. I used this dish to throw together a quick dinner for 11 people. This was a very fast meal to put together, and was enjoyed by all. I was in such a hurry that I just looked at the ingredients and didn't measure anything. I also tripled the recipe to make sure we had enough for 11 people. I will post the original recipe even though I improvised.

Lemon Pepper Shrimp Scampi
from Cooking Light

1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper

1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Goat Cheese and Heirloom Tomato Bruschetta

2009-06-21T08:47:00.001-07:00

This recipe was adapted from a Rachel Ray recipe that I saw on her talk show. I have slimmed it down by not adding the bacon or avocado. I did add some extra flavor by rubbing the warm bread with some garlic.

Goat Cheese and Heirloom Tomato Bruschetta

1 loaf crusty Italian bread
1 tbsp extra virgin olive oil
1 clove garlic
4 oz goat cheese
2 pints heirloom tomatoes, chopped
1 bunch fresh basil, chopped
salt and pepper

Slice bread into 1 inch thick slices.
Grill bread until slightly charred on each side.
Combine the tomatoes, oil, basil, and a pinch of salt and pepper to a bowl.
When the bread is ready, rub the clove of garlic over the warm bread.
Top the bread with a slather of the goat cheese and the tomato mixture.

Mixed Greens Salad with Goat Cheese, Cranberries, and Bacon

2009-06-21T08:35:00.000-07:00

This is a quick salad that combines many ingredients that I like in a salad. It contains fruit, bacon, cheese, and nuts.

Mixed Greens Salad with Goat Cheese, Cranberries, and Bacon

1 bag mixed greens
3 slices turkey bacon
1/2 cup dried cranberries
4 oz goat cheese
1/2 cup diced walnuts

I served this salad with a light balsamic dressing.

Cook bacon according to package directions (I microwaved the bacon for 2 minutes and 30 seconds).
Drain any grease from bacon and dice into small pieces.
Add the greens, bacon, cranberries, crumbled goat cheese, and walnuts to a large bowl.
Drizzle salad with balsamic dressing.

Chimichurri Sauce

2009-06-21T08:21:00.000-07:00

I grilled up some delicious steaks and wanted a fresh sauce to lighten up the steaks. This was a quick and easy sauce to throw together in the food processor. It is also a great way to use up any extra herbs. The sauce was also different than any I had had before with the addition of the smoked paprika. This sauce is very versatile. It can be used on fish, chicken, pork, beef, veggies, etc.

Chimichurri Sauce
by Bobby Flay

2 cups packed fresh parsley leaves
2 tablespoons fresh oregano leaves
4 cloves garlic
1 teaspoon smoked Spanish paprika
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

Combine parsley, oregano and garlic in a food processor and pulse until coarsely chopped.
Add the paprika, vinegar, oil, salt and pepper, and process until smooth.
Scrape into a bowl.
Let sit at room temperature for 30 minutes before serving.
Can be made 8 hours in advance if tightly covered and refrigerated.
Bring to room temperature before serving.

Sangria

2009-06-21T08:09:00.001-07:00

This might just be my new favorite summer drink!! I love red wine, but the fruit gave it that summertime feeling and some added sweetness.

Sangria
by Emeril Lagasse

1/2 cup sugar
1/4 cup water
1 large lemon
1 large orange
1 small apple
1 750ml bottle dry red wine
1/2 cup Grand Marnier (I used Cointreau)

Combine the sugar and water in a small saucepan over medium heat and cook until the sugar dissolves.
Remove from heat and allow to cool.
Thinly slice 1/2 of the lemon and 1/2 of the orange.
Add the lemon and orange slices to a large pitcher.
Juice the other halves of the lemon and orange and add the juice and the rinds to the pitcher.
Core and thinly slice the apple, and add it to the pitcher.
Add wine, Grand Marnier, and the chilled syrup to the pitcher and stir.
Refrigerate until chilled, about 2 hours.
Serve straight up or on the rocks with some of the fruit.

First CSA Vegetable Pick Up

2009-06-03T18:43:00.000-07:00

Today we picked up our first CSA share from Wayward Seed Farm. We have chosen to get a vegetable and a fruit share. Here is what came in our first harvest:

-Shunkyo Radishes

-Hakurei Turnips

-Braising Mix

-Arugula

-Evergreen Hardy Scallions

-Kentucky Colonel Mint

-Crispino Lettuce

When we picked up the vegetable we received a few recipes to use the vegetables, and nice tote to carry everything in.

Pizza

2009-05-21T18:50:00.000-07:00

This was a great pizza that was inspired by a local pizza shop in town.

Pizza

1 prepared pizza crust (used Boboli)
1 tbsp olive oil
1 large onion, thinly sliced
1/2 tsp dried thyme
salt and pepper
2 tbsp apricot preserves
1 cup cooked chicken, cut into bit size pieces
4 oz goat cheese

Place onions into a large skillet on low to medium heat.
Saute onions for about 30 minutes until they caramelize.
Add thyme, salt, and pepper to the onions.
Place the pizza crust on a pizza pan, and top with the apricot preserves.
Top the pizza with the onion, chicken, and goat cheese.
Bake at 425 degrees for 12 minutes.

Chinese Orange Barbecue Cashew Chicken

2009-05-21T18:26:00.000-07:00

I saw this recipe on the Rachael Ray Show. It looked quick, easy, and full of flavor. It was right on the money!!

Chinese Orange Barbecue Cashew Chicken
from Rachael Ray

2 tbsp canola oil
1 1/2 lbs boneless, skinless chicken breast, chopped into bite size pieces
salt and pepper
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced (added)
1 onion, thinly sliced
3 cloves garlic, grated
1 tbsp fresh ginger, grated
1 tbsp hot sauce
2 tbsp soy sauce
1/4 cup hoisin sauce
1/4 cup orange marmalade
1/2 cup chicken stock
1/2 cup cashews
3 scallions, thinly sliced

Heat a large skillet over medium-high heat.
Add oil to the pan.
Season the chicken with salt and pepper.
Add the chicken to the pan and stir fry for about 5 minutes, until the chicken is golden brown.
Remove the chicken from the pan.
Add the pepper, onion, garlic, and ginger to the pan and stir fry for 4 minutes.
Mix the hot sauce, soy sauce, hoisin, marmalade, and stock together in a small bowl.
Add the chicken, sauce, and cashews to the pan.
Heat for 2 minutes.
Serve over white rice and garnish with the scallions.

Reuben

2009-03-22T16:56:00.000-07:00

Here is another great St. Patty's day dinner. This is another recipe for the weekly cooking group that I participate in. This was my first attempt at making corned beef, and it turned out great! The meat was very tender. I used the corned beef to make a Reuben.

Corned Beef
2 lb beef brisket

Place brisket into a Dutch oven.
Sprinkle meat with the seasoning packet provided with the meat.
Cover meat with water.
Bring to a boil, then reduce to a simmer and cook for 2 hours (about an hour per lb).
Drain the water.
Let the meat rest for 10 minutes.
Thinly slice the meat against the grain.

Reuben
2 slices marble rye bread
butter
thousand island dressing
sauerkraut, drained
corned beef
2 slices Swiss cheese

Heat skillet on medium heat.
Butter one side of each slice of bread.
Place the butter side down into the skillet, and spread a thin layer of thousand island dressing on the bread.
Add a thin layer of sauerkraut.
Add 2 slices of corned beef, and top with cheese.
Spread dressing on the second slice of bread and place on meat with the butter side up.
Cook for about 3 minutes per side or until the cheese is melted.

Guinness Beef Stew

2009-03-17T07:26:00.001-07:00

With St. Patrick's Day this week, I knew I couldn't go wrong with this beef stew. It has a bottle of Guinness in it!! This recipe was from http://closetcooking.blogspot.com/2008/03/irish-lamb-stew.html but I used beef instead of the lamb.

Guinness Beef Stew
1 tsp extra virgin olive oil
1 lb beef for stew
1 sweet onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp flour
salt and pepper
1 bottle Guinness beer
14 oz can beef broth
1 bay leaf
1 tsp rosemary
1 tsp thyme
6 redskin potatoes
4 carrots

Heat the oil in a large Dutch oven.
Add the beef and brown on each side.
Add onions and cook until tender (about 5 minutes).
Add garlic and cook for 1 minute.
Add flour and let the mixture cook for 1 minute.
Add Guinness, beef broth, rosemary, thyme, bay leaf, salt, and pepper.
Bring to a boil, cover and reduce the heat to simmer for 1 & 1/2 hours.
Dice potatoes and carrots and add to the pot.
Bring to a boil, and cook for 30 minutes.

Asian-Style Braised Short Ribs

2009-03-08T17:43:00.000-07:00

I have been wanting to make the recipe for quite some time now. It comes from Emeril. These short ribs were awesome!!! The orange zest sprinkled on made the meaty ribs lighter. It really cut through the fat.

Asian-Style Braised Short Ribs
by Emeril Lagasse
from Food Network Favorites cookbook

5 lbs beef short ribs, cut into 4-ounce portions
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 5-inch stalk lemongrass, halved and smashed (omitted)
1 tbsp peeled and minced fresh ginger
1/2 cup light brown sugar
4 cups water
1/2 cup sliced green onions, white parts only
3/4 tsp crushed red pepper flakes
1/4 cup fresh orange juice
1/4 cup hoisin sauce
2 tbsp fresh lemon juice
jasmine rice, for serving
2 tsp finely grated orange zest, for serving
sliced green onion tops, for serving

Preheat the oven to 350 degrees.
In a dutch oven, combine the ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper flakes, and 2 tbsp orange juice.
Make sure that the ribs are submerged in the liquid.
Bake the short ribs for about 3 hours.
Remove the short ribs, and cover to keep warm.
Increase the oven temperature to 425 degrees.
Skim the fat from the cooking liquid and discard.
Add the hoisin sauce to the liquid and bring to a boil over medium-high heat.
Reduce the liquid until only 1 & 1/4 cups remain.
Strain the liquid through a fine mesh strainer, discarding the solids.
Stir in 2 tbsp orange juice and the lemon juice.
Return the short ribs and the reduced sauce to the dutch oven.
Coat the ribs with the sauce.
Bake for 10 minutes, or until the short ribs are heated through and slightly glazed.
Serve over hot jasmine rice.
Season each portion with the grated orange zest and green onion tops.

Fennel-Pepper Spaghetti

2009-03-07T17:44:00.000-08:00

This recipe was my pick for our cooking group. It is a quick meatless meal that can be vegetarian if you use vegetable stock instead of chicken stock. The fennel in the dish made me think of sausage. The dish tasted like sausage, peppers, and onions.

Fennel-Pepper Spaghetti
from the Rachael Ray Show
http://www.rachaelrayshow.com/food/recipes/fennel-pepper-spaghetti/

Salt
1 pound spaghetti
1/4 cup EVOO – Extra Virgin Olive Oil
3 cloves garlic, finely chopped or grated
2 teaspoons fennel seeds
1 red onion, quartered then sliced
1 red bell pepper, quartered lengthwise, seeded and sliced
1 green bell pepper, quartered lengthwise, seeded and sliced
1 cubanelle pepper, quartered lengthwise, seeded and sliced
1 teaspoon red pepper flakes
1 cup chicken stock
1 28-ounce can crushed or whole tomatoes, such as San Marzano
Ground black pepper
1/2 cup basil, chopped
1/4 cup flat-leaf parsley, chopped
2 tablespoons butter
1/2 cup grated Parmigiano Reggiano cheese

Yields: 4 servings

Preparation

Place a large pot of water over high heat to boil the pasta. When the water reaches a boil, add some salt and drop in the pasta. Cook to al dente according to package directions and drain. Return pasta to the pot it was cooked in and reserve.

While the pasta is cooking, place a large skillet over medium-high heat with 4 turns of the pan of EVOO, about 1/4 cup. Add garlic and fennel seeds to the pan while you cut the rest of the vegetables. Add in the onion, peppers and red pepper flakes to the pan and cook until the veggies are tender, 6-7 minutes.

Add the chicken stock and tomatoes to the pan (if using whole tomatoes, break them up using a wooden spoon or potato masher). Bring the sauce up to a bubble, season with salt and pepper and simmer until slightly thickened, about 5 minutes. Stir in the basil and parsley.

Toss the butter and cheese with the cooked pasta, then add the tomato sauce and toss well to combine.

Salsa Chicken & Black Bean Soup

2009-03-05T18:26:00.001-08:00

This recipe is from the Weekend Wizards cooking group. The original recipe is to be made in a crock pot. I am afraid to leave mine on when I'm not at home (I had one crack once), so I just made this soup on the stove. This is a great, fast, and flavorful soup. I added some extra spice and some lime juice to give it a nice kick and it was perfect!!
The original recipe can be found here http://crockpot365.blogspot.com/2008/11/salsa-chicken-and-black-bean-soup.html

Salsa Chicken & Black Bean Soup
with my changes

1 tsp extra virgin olive oil
1 lb chicken breast
2 cans black beans, drained and rinsed
4 cups low sodium chicken broth
1 cup red bell pepper, diced
1 cup frozen corn
16oz jar salsa
2 tsp cumin
2 tsp red pepper flakes
1 tbsp lime juice
1/2 fresh cilantro, chopped
optional toppings:shredded cheddar cheese and tortilla chips

Heat dutch oven on medium heat and add oil and chicken.
Cook about 8 minutes, then flip breast over and cook for another 8 minutes.
Remove chicken from the pan.
Add bell pepper and corn and saute for 3 minutes.
Dice chicken and add back to pan.
Add cumin, red pepper flakes, chicken broth, and salsa.
Simmer for 5 minutes.
Stir in lime juice and cilantro.

I topped each bowl with cheese and crushed blue tortilla chips.

Curried Crab Cakes

2009-02-25T17:35:00.001-08:00

This was a prefect meal for Ash Wednesday. It was light and quick to put together. The curry gave the crab cakes a nice little kick. I served the crab cakes on a bed of field greens drizzled with extra virgin olive oil and lime juice. I got this recipe from Running with Tweezers
http://www.runningwithtweezers.com/runningwithtweezers/2009/02/love-cakes.html

Curried Crab Cakes-with my changes
1 egg
1/2 cup mayonnaise
1 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
1 tbsp. mild Madras curry
1 tbsp. hot Madras curry
2 scallions, chopped
1 cup red bell pepper, diced
1/4 cup red onion, chopped
1 cup panko bread crumbs
1 pound crab meat, jumbo lump
Salt and pepper

Mix above ingredients except crab and bread crumbs.
Gently add in crab and bread crumbs.
Form mixture into patties, and place on a greased baking sheet.
Bake at 375 degrees for about 13-15 minutes.

Roasted Brussel Sprouts

2009-02-25T17:21:00.000-08:00

I have been seeing brussel sprout recipes lately, and was curious what they tasted like. I had always heard stories of how terrible they tasted. These were delicious!! This recipe comes from A cookie a day http://briannalee.wordpress.com/2008/11/27/shallot-and-balsamic-roasted-brussel-sprouts/
I added 4 slices of turkey bacon after removing the brussel sprouts from the pan.

Shallot and Balsamic Roasted Brussel Sprouts

16 oz brussel sprouts
1 small red onion, thinly sliced
3 cloves garlic
3 tbsp olive oil
salt/pepper to taste
2 shallots, chopped
4 tbsp balsamic vinegar
1 tbsp chopped fresh rosemary (used dried)
4 slices turkey bacon

Preheat oven to 425.

Combine brussel sprouts, onion, garlic, shallots and 3 tbsp olive oil.
Season with salt and pepper and spread out on a greased cookie sheet.
Roast 25-30 minutes until tender.
Combined balsamic vinegar and fresh rosemary in a small bowl, when brussel sprouts are done roasting pour vinegar over brussel sprouts.
Serve immediately.

Tilapia and Spinach with Hoisin Sauce

2009-02-10T10:40:00.000-08:00

This is a quick and healthy way to give fish lots of flavor. Any mild fish can be used for this dish. We were trying to find ways to incorporate spinach into as many meals as possible and this was a great addition to this dish. I didn't cook the spinach at all for this dish so it was still nice and crisp.

Tilapia and Spinach with Hoisin Sauce
4 tilapia fillets (ours were frozen)
1/2 cup hoisin sauce
1/2 cup soy sauce
1 tbsp fresh grated ginger
1 tbsp red chili flakes
1 tbsp honey
2 tsp rice wine vinegar
2 scallions
2 cups fresh spinach
steamed white rice

Place frozen fish fillets in a George Foreman grill for 8 minutes (feel free to cook fish any way-on a grill, bake in the oven, or saute in a pan).
Add hoisin, soy, ginger, chili flakes, honey, and vinegar to a small sauce pan on medium heat.
Dice the scallion and add half to the sauce and reserve the other half.
Simmer sauce until warm and slightly thickens about 5 minutes.
To assemble dish, place steamed rice on plate with a generous handful of fresh spinach, 2 tilapia fillets, drizzle with the sauce, and sprinkle some scallion on top.

Chicken Jalfrezi

2009-02-10T10:15:00.000-08:00

I hate Sandra Lee from the food network (think tablescapes, matching kitchen decorations and her clothing to the food for some elaborate theme). She has a program that uses store bought ingredients and she adds something to make them more special. I had to post this recipe because it is something that I can throw together quickly for a weeknight meal when I am craving Indian food (which is almost anytime).

Chicken Jalfrezi
1 tbsp oil
1 lb chicken breast
1 green bell pepper
2 roma tomatoes
2 scallions ( I normally use 1/2 of a large red onion)
1 15oz jar Patak's Jalfrezi cooking sauce
pinch of cumin
pinch of coriander
pinch of tumeric
pinch of garlic powder
5-6 red chilies (we like things spicy)
salt and pepper
steamed white rice

Heat large skillet or wok on medium heat.
Dice chicken into bite size chunks and season with salt and pepper.
Add oil and chicken to the pan and cook for 5 minutes.
Dice green pepper, tomato, and onion and add to the pan.
Cook for 3-4 more minutes.
Add cooking sauce, spices, and chilies to pan.
Cover and simmer for 20 minutes.
Serve with steamed white rice.

Macaroni and Cheese

2009-02-10T09:48:00.000-08:00

Mac and cheese is one of my favorite comfort foods!! Every winter I make macaroni and cheese at least twice to get us through the cold dreary climate in Ohio. This is a quick stove top mac and cheese that goes into the oven for about 15 minutes for a nice crust on top.

Macaroni and Cheese
1 tbsp extra virgin olive oil
2 tbsp butter
3 tbsp flour
3 cups skim milk, heated
6 oz mild shredded cheddar cheese
6 oz sharp shredded cheddar cheese
4 oz 6 cheese Italian blend (mozz, provolone, Asiago, Fontina, & Romano)
16 oz elbow macaroni
pinch of cayenne pepper
pinch of nutmeg
Salt and pepper to taste
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese

Cook pasta according to package directions.
Heat oil and butter in dutch oven until melted.
Stir in flour and let cook for 3 to 4 minutes.
Heat the milk until warm.
Whisk the milk into the flour mixture.
Bring milk to a boil and cook for 4-5 minutes until sauce thickens.
Add cayenne pepper, nutmeg, salt and pepper.
Add cheddar cheeses, and Italian cheese mixture until melted.
Drain the pasta well, and add to the cheese sauce.
Pour macaroni into a 9x13 baking dish, and sprinkle with bread crumbs and Parmesan cheese.
Bake at 350 degrees for about 15 minutes until the top gets slightly brown.

Penne with Chicken, Artichokes, and Peppers

2009-01-14T18:29:00.000-08:00

This is a pasta dish that I used to make all the time, but I had forgotten about it. It is quick and easy for a weeknight and makes great leftover for lunch the next day.

Penne with Chicken, Artichokes, and Peppers

2 tbsp extra virgin olive oil
1 lb boneless skinless chicken breast
1 lb penne noodles
1/2 tsp salt
1/4 tsp pepper
1 red onion
3 cloves garlic
14oz can artichokes hearts
12oz jar roasted red peppers
1 & 1/2 cup chicken broth
1/4 cup grated Parmesan cheese

Heat 1 tbsp oil in skillet on medium high.
Dice chicken into 1 inch chunks and saute for about 5 minutes and set aside.
Cook pasta according to package directions and drain.
Heat 1 tbsp oil in same skillet.
Dice onion and mince garlic and add to skillet.
Saute for 3-4 minutes.
Drain red peppers, dice and add to skillet.
Saute for 1 minute.
Add chicken broth to skillet and cook for 2 minutes.
Add pasta, chicken, salt, and pepper and cook for 2 more minutes.
Remove from heat and add cheese.

New Year's-Reuben Loaf and Salad with Lemon Poppy Seed Dressing

2009-01-11T13:40:00.000-08:00

We had a few friends over for New Year's Eve. It started out as a disaster when the garbage disposal broke and we had water leaking all over the kitchen, I burned my fingertips getting something from the oven, and the smoke alarm went off. It was a good thing we had lots of good food, friends, and drinks to make the evening enjoyable. The next recipes are from Adam and Jessica who brought these great dishes to our party.

Reuben Loaf
from Adam and Jessica

( 60 minute meal in a loaf ) Makes 1 Loaf

4 cups all-purpose flour ( I use bread flour )
2 tablespoons sugar
1/2 teaspoon salt
2 packages fleishmann's rapid rise yeast
1 1/4 cup water
2 tablespoons margarine
3 packages lean cooked beef ( corned ) I use Budding Brand Beef packs
12oz. sliced swiss cheese
1-1/2 Cup sauerkraut, well drained
1/4 cup thousand island dressing
1 egg white , beaten (for brushing top before baking)
1 tablespoon caraway seed

Set aside 1 cup flour, mix remaining flour, sugar, salt and yeast well. Heat water and margarine to 125 to 130 degrees F: stir into flour mixture. Mix in enough reserved flour to make a soft dough. ( I mix by Hand ). Knead 4 minutes.

On a greased baking sheet, roll dough to 14x12 inches. Spread thousand island dressing in the center third area of the dough. Layer beef, cheese, sauerkraut on top of dressing area. Make diagonal cuts from filling to dough edges @ inch intervals along sides of filling. Bring strips from opposite sides of filling across the top of the loaf together: twist and place ends at an angle across filling cover

Place large shallow pan on counter: half fill with boiling water. place baking sheet over pan: Let dough rise 15 minutes.

Brush loaf with beaten egg white. Sprinkle with caraway seeds. Bake at 375 degrees F for 25 minutes. Serve warm. Refrigerate leftovers; reheat to serve.

Salad with Lemon Poppy seed Dressing
by Adam and Jessica

field greens
strawberries
raspberries
blackberries
honey pecans

1 cup olive oil
1/4 cup red wine vinegar
1/3 cup honey
2 Tbs Mustard or Dijon
1 Tbs Chopped Onions
1/2 Lemon Squeezed
3 Tbs Poppy Seeds
Salt and Pepper

In a blender, pour the Red wine vinegar, honey, Dijon, onions, lemon juice and blend. Then add olive oil and blending a little at a time until it is emulsified. Add poppy seeds and blend one more time.

Taste and season with more lemon or honey or poppy seeds if needed, and refrigerate.

I usually make a double batch for a large salad serving more than 5-6 people.

Spicy Roasted Chickpeas

2009-01-11T13:01:00.000-08:00

This recipe came from Noble Pig http://noblepig.com/2009/01/08/you-have-a-choice.aspx
These chickpeas are a great flavorful snack. A great alternative to potato chips!

Spicy Roasted Chickpeas
2 15 oz can chickpeas
3 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 tbsp chili powder
1/8 tsp cayenne pepper
lime wedges

Rinse chickpeas in a colander and drain well.
Combine chickpeas, oil, salt, and pepper.
Place on a foil lined baking sheet.
Bake at 400 degrees for 15 minutes (shaking the pan twice while baking).
Remove chickpeas from oven and sprinkle with the chili powder and cayenne pepper.
Bake for another 5 minutes.
Serve with lime wedges to squeeze over the chickpeas.

Breakfast Casserole

2008-12-07T11:57:00.000-08:00

This is a great breakfast to make on a Sunday and have the leftovers for dinner or the next day.

Breakfast Casserole
5 small redskin potatoes
2 zucchini
cooking spray
1 lb turkey sausage
8 eggs
1/2 cup skim milk
1 cup cheddar cheese
salt and pepper

Dice potatoes and zucchini and place in a 9x13 pan coated with cooking spray.
Roast potatoes and zucchini at 350 degrees for 30 minutes.
Meanwhile, brown sausage in skillet and drain any excess grease.
Whisk together eggs, milk, cheese, salt, and pepper.
Add sausage and egg mixture to the veggies and bake for 40 additional minutes.

Pork Tenderloin with Orange Marmalade Mustard Sauce

2008-12-07T11:26:00.000-08:00

Here is another great recipe for pork tenderloin. This came from Dinner for a Year and Beyond
http://dinnersforayear.blogspot.com/2008/11/dinner-142-roasted-pork-tenderloin-with.html

Pork Tenderloin with Orange Marmalade Mustard Sauce
1 1/2 to 2 pounds pork tenderloin
salt and pepper
1 cup orange marmalade preserves
2 tablespoons white wine vinegar
3 tablespoons Dijon mustard
1 tablespoon soy sauce

Trim silver skin from pork tenderloin and season with salt and pepper.
Bake at 350 degrees for 20 minutes.
In a small saucepan, combine marmalade, vinegar, mustard, and soy sauce.
Cover over medium heat about 2 minutes.
Slice pork tenderloin and drizzle with sauce.

Pumpkin Walnut Baked Brie

2008-12-07T11:13:00.000-08:00

I was asked to bring an appetizer for Thanksgiving dinner (yes it has taken me this long to update my blog!). This was my first time having brie. I will make this easy appetizer again. This recipe came from Joelen's blog. http://joelens.blogspot.com/2008/11/pumpkin-walnut-baked-brie.html

Pumpkin Walnut Baked Brie
1 cup pumpkin puree
1 cup dark brown sugar
1/2 cup chopped walnuts
1 large round of brie

Preheat oven to 350 degrees.
Slice brie round if half, horizontally and place in an ovenproof dish.
Combine pumpkin, sugar, and walnuts.
Spread half of pumpkin mixture on top of brie.
Top with the other half of the brie.
Spread the remaining pumpkin mixture on top of brie.
Bake for 5-7 minutes until warmed through.
Serve with crackers or crostini.

Vegetable Soup

2008-11-23T17:40:00.000-08:00

I wanted to use up some vegetables from my refrigerator, and it is freezing here in Ohio. This vegetable soup recipe sounded like a good fit. The soup was very flavorful. I used chicken broth instead of vegetable broth, did not add the peas, and used red skin potatoes.

Vegetable Soup
from The America's Test Kitchen Family Cookbook

2 tbsp olive oil
1 onion, minced
2 ribs celery, chopped fine
2 carrots, peeled and chopped fine
2 garlic cloves, minced
salt
5 cups low-sodium vegetable broth
2 medium russet potatoes (1 pound), scrubbed and chopped medium
14.5oz can diced tomatoes, drained
1 cup frozen peas, thawed
pepper

Heat the oil in a large Dutch oven over medium-low heat until shimmering.
Stir in the onion, celery, carrots, garlic, and 3/4 tsp salt.
Cover and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.
Stir in the broth, potatoes, and tomatoes.
Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
Off the heat, add the peas.
Let the soup stand for 2 minutes.
Season with salt and pepper to taste before serving.

Braised Beef Short Ribs

2008-11-23T15:46:00.001-08:00

I had beef short ribs at a restaurant a month ago, and really wanted to make them at home. The recipe I found was for bone-in ribs, but the ones I bought were boneless. I decreased the amount to liquid and the result was fabulous!!! The sauce alone was so good for dipping bread. I served the ribs with mashed potatoes.

Braised Beef Short Ribs
from The America's Test Kitchen Family Cookbook

6 lbs bone-in English style short ribs, trimmed
salt and pepper
1 tbsp vegetable oil
2 onions, chopped coarse
2 carrots, peeled and chopped coarse
1 rib celery, chopped coarse
9 garlic cloves, minced
1/4 cup all-purpose flour
1 tsp tomato paste
3 cups dry red wine
4 cups low-sodium chicken broth
1 14.5oz can diced tomatoes, drained
1 tsp dried thyme
3 bay leaves
1/2 cup fresh parsley

Adjust oven rack to the lower-middle position and heat the oven to 300 degrees.
Pat the ribs dry with paper towels, then season with salt and pepper.
Heat the oil in a large Dutch oven over medium-high heat until just smoking.
Brown half of the ribs, about 10 minutes, then transfer to a large plate.
Pour off all but 1 tbsp of the fat and repeat with the remaining ribs.
Pour off all but 1 tbsp of fat from the pot, and return it to medium heat.
Add the onions, carrots, celery, and 1/4 tsp salt and cook until the vegetables are softened, about 5 minutes.
Stir in garlic and cook until fragrant, about 15 seconds.
Stir in the flour and tomato paste and cook for 1 minute.
Stir in the wine, scraping up any browned bits.
Stir in the broth, tomatoes, thyme, bay leaves, and browned ribs.
Bring to a simmer, cover, and cook in the oven until the meat is tender, 2&1/2 to 3&1/2 hours.
Transfer the ribs to a large plate and cover with foil to keep warm.
Strain the broth into a large container, let settle for 5 minutes, them skim any fat from the surface using a spoon.
Stir in the parsley and season with salt and pepper to taste before serving.

Pumpkin Cake

2008-11-23T14:41:00.000-08:00

Here is another great recipe from Cathy at Noble Pig http://noblepig.com/2008/11/11/the-pilgrims-would-approve.aspx
This cake is a great quick fall dessert. It only uses a yellow cake mix and a small can of pumpkin puree. I can eat more cake and not feel as bad because there is no eggs or oil added. I have made this cake twice this week (it really is that good). I have also thought about using cream cheese frosting for the cake.

Pumpkin Cake
1 yellow cake mix
1 15oz can pumpkin puree

Glaze:
1 & 1/2 cup powered sugar
4 tbsp water
3/4 tsp pumpkin pie spice

Combine cake mix and pumpkin.
Use a hand mixer until incorporated (it will be thick).
Pour into a greased 7x11 or 9x12 pan.
Bake at 350 for 28 minutes, or until a toothpick comes out clean.
Prepare glaze while cake is baking.
Mix sugar, water, and pumpkin pie spice and stir.
Let the cake rest for 5-10 minutes, then pour the glaze over.

Char Siu-Chinese Barbecued Pork and Singapore Curry Noodles

2008-11-09T18:31:00.000-08:00

My favorite take out dish is by far Singapore Curry Noodles. We have a few places around town that make them to our liking. Cate at Fresh From Cate's Kitchen posted about Char Sui which is Chinese barbecued pork and I knew I had to try to make this dish this week. Here is her recipe. http://cateskitchen.blogspot.com/2008/11/char-siu-pork.html

Here is the recipe that I created my dish from http://www.rasamalaysia.com/2008/10/singapore-fried-rice-noodles-recipe.html

Singapore Fried Rice Noodles
adapted from Fine Cooking Magazine, Nov 2005, pages 64-65

2 cloves garlic, minced
1 tablespoon minced ginger
8 dried or fresh shiitake mushrooms
12 ounces of fine dry rice vermicelli (Wai Wai brand recommended)
2 stalks celery, sliced thin
1 medium yellow onion, sliced thin
4 jalapeno peppers, seeded and sliced thin
1 cup bean sprouts, rinsed and drained
8 green onions, root end trimmed, cut into 2-inch pieces
1 pound shrimp, peeled and deveined
1 pound char siu (Chinese barbecued pork), cut into matchsticks
4 tablespoons vegetable oil
3 tablespoons oyster sauce

For sauce:
3 tablespoons Madras (hot) curry powder
2 cloves garlic, minced
1 tablespoon minced ginger
1 cup chicken broth
4 tablespoons soy sauce
4 teaspoons granulated sugar
2 teaspoons hot chili paste
2 tablespoons vegetable oil

If using dried shiitake mushrooms, soak them in hot water for half an hour.
Drain, then cut off the stems.
Slice the mushrooms thinly.
Put the rice vermicelli in a large bowl and soak in enough hot water to cover, until the noodles are soft (about 8 to 10 minutes).
Drain noodles and set aside.
Start by heating up 2 tablespoons of oil in a small pan over medium heat.
Add the curry powder, the ginger, and the minced garlic, and saute until fragrant.
Add the chicken broth, soy sauce, sugar, and chili paste.
Stir to combine and then cover and cook for 5 minutes.
Remove pan from heat and set aside.
Heat 2 tablespoons of oil in a large wok over high heat.
Add in the remaining garlic and ginger, and stir-fry until the garlic starts to become golden.
Add in the celery, onion, pepper, sprouts, green onions, and mushrooms.
Stir-fry for 3 minutes, until the vegetables start to soften.
Set the vegetables aside in a bowl.
Heat the last 2 tablespoons of oil in the wok over high heat.
Add in the shrimp and stir-fry until they start to turn pink on both sides.
Add the char siu and toss to combine.
Add in the noodles and the vegetables.
Pour on the sauce and also add the oyster sauce.
Mix the ingredients thoroughly to coat all the noodles and incorporate all the vegetables.
Serve hot.

Pork Tenderloin with Apple Cider Sauce

2008-11-09T11:11:00.000-08:00

Here is another great recipe from Cathy at Noble Pig. Check out her recipes and great pictures. http://noblepig.com/2008/10/14/simple-simple-simple.aspx
I served the pork with cheddar garlic smashed potatoes, asparagus, and Poizin wine. The wine came from a trip to California wine country. It is from Armida Winery in the Dry Creek Valley appellation. The bottle itself has a cool skull and cross bones on it. The wine is called "the wine to die for". It is a Zinfandel with a hint of fruitiness and a small kick of tannins. Check out the website http://www.armida.com/index.html

Pork Tenderloin with Apple Cider Sauce
1 tbsp extra virgin olive oil
1 lb pork tenderloin
1 cup apple cider
1/2 cup chicken stock (original recipe called for white wine)
2 tbsp apple cider vinegar
salt and pepper

Cut the pork into 2 inch medallions and season with salt and pepper.
Heat oil in dutch oven over medium-high heat.
Sear the pork on each side for about 5 minutes or until a nice crust has formed.
Add cider, stock, and vinegar.
Bring to a boil, cover and cook for 5 minutes.
Remove lid and cook for 5 more minutes.
Transfer pork to a plate and tent with aluminum foil to keep warm.
Simmer the liquids until reduced to about 1/2 cup.
The sauce should be thick and syrupy (this will take about 20 minutes).
Spoon sauce over pork and serve.

Grilled Pineapple and Jalapeno Burgers

2008-11-08T14:35:00.000-08:00

This recipe came from a food blog I enjoy reading http://noblepig.com/2008/11/03/lazy-taxpayers-bipartisan-burger.aspx My husband said this was the best burger he has ever had!!! The grilled pineapple added a nice sweetness while the jalapeno added a nice level of spiciness. I also added some Gouda cheese to melt over the burgers! We will be having these again. I have to thank my husband for doing the grilling. It was raining outside and I was just going to cook them inside, but he said he would do the grilling. Men love to grill. I guess they can help out and drink a beer at the same time!!

Grilled Pineapple and Jalapeno Burgers

1 lb ground sirloin
1 tsp Worcestershire sauce
1 tbsp dried minced onion
1/4 red onion, grated
salt and pepper
8 slices pineapple, canned
4 jalapenos, slice in half (seeds can be discarded)
4 slices Gouda cheese
mayonnaise
lettuce

Combine beef, Worcestershire sauce, onions, salt, and pepper.
Shape into 4 patties.
Grill burgers on medium high heat for 6 minutes per side.
Melt the cheese over the burgers.
Grill pineapple and jalapenos for about 3-4 minutes.
Assemble burgers with 2 slices of pineapple, and 2 halves of jalapeno.
Add condiments of your choice (We added mayo and lettuce).

Spaghetti Carbonara

2008-11-08T14:13:00.000-08:00

I was in need of quick dinner option to make on an evening when I had to work late. This meal can be made in 15 minutes. I had made carbonara before, but made a few adjustments to make the sauce creamier.

Spaghetti Carbonara

1 lb spaghetti

1 clove garlic

1/4 red onion

8 slices turkey bacon

1/4 cup milk

1 tsp black pepper

1 cup Parmesan Reggiano cheese

4 eggs

Cook spaghetti according to package directions.
Finely dice onion and garlic and add to a skillet on medium heat.
Chop bacon and add to onion.
Saute for 5-6 minutes until the bacon is slightly crispy.
In a large bowl combine eggs, cheese, pepper, and milk and whisk until combined.
As soon as the pasta is done, drain and add to the egg mixture.
Stir bacon and onions into the pasta and serve.

Chicken Lettuce Wraps

2008-11-06T18:35:00.000-08:00

This is a quick meal that I don't feel guilty about eating. It is flavorful and the lettuce gives this dish a nice bit of crunch.

Chicken Lettuce Wraps

1 lb chicken breast

1 red bell pepper

1/4 red onion

1 jalapeno

2 cloves garlic

2 scallions

1 tsp red pepper flakes

1 tsp chili paste

1/4 cup garlic hoisin sauce

1 tbsp soy sauce

head iceberg lettuce

Bake chicken breasts in 375 degree oven for about 30 minutes.

Let chicken rest for 5 minutes, and then cut into small dice.

Dice red pepper, onion, garlic, and jalapeno and saute on medium with the red pepper flakes for about 3 minutes (leaving the vegetables still crunchy).

Add chicken and vegetable mixture to mixing bowl and add chili sauce, hoisin, and soy sauce.

Dice the scallion and add to the chicken mixture.

Stir to evenly coat with sauce.

Serve chicken in individual iceberg lettuce leaves.

Place 2 spoonfuls of chicken mixture on lettuce and wrap and eat.

Chili

2008-10-29T09:58:00.000-07:00

Nothing sounds better to me than a warm bowl of chili on a cool night. Chili is one of my staples when the weather turns cold. It also helps get dinner on the table, since I can make a big batch of it and eat it for 2 to 3 nights. It is a great meal served with cornbread, grilled cheese, or just a peanut butter sandwich. Basically anything you can dunk into the bowl!! I like to cook my chili in the crock pot and let it simmer for a few hours.

Chili

1 lb lean ground beef

1/2 large red onion

2 green bell peppers

2 15oz cans chili beans

2 15oz cans tomatoes with green chilies

1 9oz can green chilies

3 tbsp chili powder

1 tbsp cumin

1 tsp garlic powder

1 cup water

Brown beef in skillet until cooked through.

Dice onion and pepper and saute in skillet until tender.

Add beef, onion, and pepper to crock pot.

Add beans, tomatoes, chilies, spices, and water to crock pot.

Heat on high for 3 hours.

A Great Bottle of Wine leads to Surf and Turf Night

2008-10-24T08:25:00.000-07:00

A few years ago we purchased a 2002 Domaine Drouhin Pinot Noir from the Willamette Valley in Oregon. 2002 was considered to be one of the all time greatest vintages of Pinot in Oregon. We had been wanting to open this bottle on a special occasion, but it hasn't happened. We looked at some wine vintage charts, and people were saying that the time to drink this wine is now. We were not going to let this bottle sit, so we said any day we opened the bottle it would be a special occasion!!! I suggested filet to my husband and he said "Why don't you just get a couple lobster tails too?" I didn't argue. We had a great lobster tail with garlic butter, Gorgonzola topped filet, baked potatoes, bread, and a fall inspired spinach salad. The wine did not disappoint. It was well worth the wait. It was very balanced, with a nice smooth finish with a hint of tannins.

Fall Inspired Spinach Salad

1 bag washed baby spinach

3 pieces turkey bacon, cooked and chopped

1/2 honeycrisp apple, diced

walnuts, chopped

Gorgonzola cheese

raspberry vinaigrette, purchased

Mix spinach, bacon, apple, walnuts, and cheese in bowl.

Drizzle with vinaigrette.

Lobster Tails with Garlic Butter

2 9oz lobster tails, frozen

3 cloves garlic

1 stick butter

Place frozen lobster tails in cold water and soak for 1 hour to thaw.

Change the water every 20 minutes.

With kitchen shears, cut a large V shape (with the point on the end of the fin) and remove to expose the lobster meat.

Spread the tail open.

Place tails on a broiler pan.

Broil shell side down for 3 minutes.

Flip tails over and broil for 7 more minutes.

Melt butter in small saucepan with 3 cloves of smashed garlic.

Heat until butter melted and the garlic is fragrant.

Remove the garlic, and place the butter in a lobster butter warmed set and drizzle some on the tails.

Light the tea light candle to keep the butter warm.

Grilled Filet Mignon topped with Gorgonzola Cheese

2 10 oz filet mignon steaks

salt, pepper

Gorgonzola cheese

Preheat grill to high heat.

Sprinkle both side of the steaks with salt and pepper.

Sear the steaks for about 5 minutes per side.

Sprinkle the cheese on steaks and place in the oven on broil to melt the cheese for about 1-2 minutes.

Hot Apple Cider with Rum

2008-10-24T08:10:00.000-07:00

This is the perfect way to end a long chilly day. A nice mug of warm apple cider with rum. Mmmm!!

Hot Apple Cider with Rum

1 oz rum

6oz apple cider

Pour into to mug.

Microwave for 90 seconds.

Enjoy!!

Open Faced Cheddar and Turkey Sandwich

2008-10-24T07:49:00.000-07:00

I had some leftover Italian bread, lunch meat, and cheese to use up so I made this quick and satisfying lunch.

Open Faced Cheddar and Turkey Sandwich

4 thick slices of Italian bread
4 slices turkey lunch meat
4 slices cheddar
dijon mustard
mayonnaise

Heat oven to 400 degrees.
Place bread on cookie sheet.
Spear with mustard and mayonnaise.
Top with turkey and cheese.
Bake for about 4-5 minutes or until cheese is melted.

Chicken Quesadillas

2008-10-11T08:32:00.000-07:00

Quesadillas are a quick weeknight meal that is quick, easy, and delicious. You can use whatever meat, cheese, veggies, or beans you have leftover in the fridge (corn, black beans, peppers, onion, mushrooms, etc).

Chicken Quesadillas

6 corn tortillas
1 cup shredded chicken
1 cup shredded jack cheese
sour cream, salsa, and avocado for dipping

Heat large skillet on medium.
Place 1 tortilla in a dry skillet.
Let the tortilla warm for about 5 seconds then flip the tortilla over.
Place a thin layer of cheese, chicken, and more cheese on tortilla.
Place second tortilla on cheese.
Heat until the cheese is mostly melted, and the bottom tortilla is browned slightly.
Flip the tortillas over to brown the second side.
Remove from pan and cut into wedges.
Serve with sour cream, salsa, and avocado or guacamole.

Foodbuzz

2008-10-09T14:23:00.000-07:00

I am now a featured publisher on Foodbuzz.com
Feel free to join me. Meet new friends, and check out some great recipes!!

www.foodbuzz.com

Green Tortilla Soup

2008-10-09T13:46:00.000-07:00

I wanted another dish to use up some of the beer can chicken I made, and since it's fall I wanted a fast soup to make on a weeknight. I saw this soup on the Rachael Ray Show. It looked fast, easy, and delicious!!! The soup is "green" from tomatillos. On her show, she said you could use fresh tomatillos or salsa verde. I show salsa verde. Here is a link to the recipe. http://www.rachaelrayshow.com/food/recipes/mean-green-tortilla-soup/

I am submitting this recipe to Joelen's blogging event Tasty Tools-Dutch Oven. Here is a link to her great blog with lots of blogging events to enjoy. http://joelens.blogspot.com/

Green Tortilla Soup

3 cups chicken stock

1 cup water

15oz can corn

4 corn tortillas, cut into strips

cooking spray

2 tbsp extra virgin olive oil

1 lb precooked shredded chicken

1 onion, chopped

2 cloves garlic, grated

2 tsp cumin

2 jalapeno chilies, chopped

16oz jar salsa verde

2 cups cilantro, chopped

zest and juice of 2 limes

2 cups shredded jack cheese

1 avocado, chopped

Preheat oven to 400 degrees.

Place the tortilla strips onto a baking sheet and spray with cooking spray.

Bake strips until crispy for about 8 minutes.

Preheat a dutch oven or large pot on medium-high heat.

Add oil, onion, garlic, and cumin to pot and cook until soft about 3-4 minutes.

Add corn and jalapenos.

Add salsa verde, stock, water, and chicken to pot.

Simmer for 10-15 minutes.

Remove from heat, and add cilantro, lime zest, and lime juice.

To serve place some tortilla strips into bowl, add soup, and top with cheese and avocado.

Beer Can Chicken turned into Enchiladas with Pumpkin Sauce

2008-10-09T10:03:00.000-07:00

This week was my week to choose a recipe for our cooking group the Weekend Wizards, and we are following a fall theme this round. I chose to do a savory pumpkin dish. The recipe comes from Everyday Food from the kitchens of Martha Stewart Living's cookbook Great Food Fast. Here is a link to the original recipe. http://www.marthastewart.com/recipe/spicy-enchiladas-with-pumpkin-sauce?autonomy_kw=enchiladad%20with%20pumpkin&rsc=header_15

Whole chickens were on sale at my grocery store this week, so I decided to make 2 beer can chickens and use the chicken in 2 dishes this week. Here is a link to my previous beer can chicken. http://courtcooks.blogspot.com/2008/06/beer-can-chicken.html

I changed to rub on the beer can chicken to 1 tsp salt, 1 tsp pepper, 1 tsp cumin, 1 tsp garlic, and 1 tsp chili powder.

I made a terrible mess in the kitchen when I was preparing the pumpkin sauce!! I used my food processor to make the sauce (the recipe says to use a blender-guess I didn't read it good enough) and adding 2 & 1/2 cups of water was too much liquid for it too handle. Orange liquid filled my kitchen counter, and onto the floor. After cleaning up, I poured the remains into a BLENDER, added more chili powder, pumpkin, and water.

My husband loved the dish!! I had tried the pumpkin sauce before baking and was sure the dish was going to be a disaster. After cooking the sauce, it really complimented the chicken.

This dish can be assembled up to eight hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).

Enchiladas with Pumpkin Sauce

1 whole chicken-about 3-4 lbs (skin removed, and meat shredded)

6 scallions, thinly sliced

coarse salt and fresh ground pepper

15oz can pumpkin puree

4 garlic cloves, peeled

2 jalapeno chilies, quartered

2 tsp chili powder

8 corn tortillas (8")

1 & 1/2 cup shredded cheddar cheese

Preheat oven to 425 degrees.

In a medium bowl, combine the chicken, scallions and season with salt & pepper.

Set mixture aside.

In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 & 1/2 cups water, 2 tsp salt, and 1/4 tsp pepper until smooth.

Pour 1 cup of the sauce into a 9x13 baking dish.

Spoon a mound of the chicken mixture into the center of each tortilla, and roll into a log and place seam side down in the dish.

Pour the remaining sauce on top, and cover with cheese.

Bake until cheese is golden brown, and sauce is bubbling-about 25-30 minutes.

Let cool for 5 minutes before serving.

Apple Rosemary Pork Tenderloin

2008-10-01T21:41:00.000-07:00

Here is another recipe from the Weekend Wizards fall theme meals. This recipe is from allrecipes.com. I made a few changes, and the pork was so moist and flavorful!!! This recipe is pretty involved for a weeknight meal, but I will save it again for a fall weekend. I served the pork with smashed red skin potatoes.

Here is a link to the original recipe http://allrecipes.com/Recipe/Apple-Rosemary-Pork-Tenderloin/Detail.aspx

Apple Rosemary Pork Tenderloin

2 tsp dried rosemary

1 & 1/2 tsp dried thyme

1 & 1/2 tsp dried marjoram

salt and pepper to taste

3 lb pork tenderloin (used two 1 & 1/2 lb tenderloins)

12 oz apple cider

3 Granny Smith apples, cored and cut into 1 inch pieces

1 large red onion, cut into 1 inch pieces

5 tbsp brown sugar

1/3 cup all-purpose flour

1/4 cup maple syrup

Preheat oven to 325 degrees.

Trim silver skin off of both pork tenderloins.

Mix rosemary, thyme, marjoram, salt, and pepper.

Rub herb mixture on pork tenderloins.

Place tenderloins in a roasting pan.

Pour cider in pan.

Place apples and onions on and around tenderloin in pan.

Spoon brown sugar over entire pan evenly.

Roast for about 45 minutes, until the pork reaches 155 degrees with a meat thermometer.

Remove meat from pan and most of the juices, and continue to roast apples and onions another 20 minutes.

In a skillet, place flour, and the juices from the pan.

Stir in maple syrup.

Cook and stir over medium heat until liquid has thickened to desired consistency.

Mushroom-Cheddar Frittata

2008-09-30T22:20:00.000-07:00

Here is another recipe from the Weekend Wizards cooking group. The recipe is from Martha Stewart. This was a great weeknight meal. I would make this again, and would switch up some of the vegetables to whatever I have on hand. This could be used as a great breakfast or brunch item.

Mushroom-Cheddar Frittata

10 oz white mushrooms, trimmed and quartered
1/2 lb red new potatoes, cut into 1/2 inch pieces
1 tbsp olive oil
2 shallots, minced (added)
coarse salt and ground pepper
8 large eggs
1/2 cup milk
1 tbsp Dijon mustard
1/4 tsp hot-pepper sauce
1 cup shredded cheddar cheese
10 oz broccoli, chopped

Preheat oven to 400 degrees.
Spray a 9 inch deep-dish pie plate with cooking spray, and add mushrooms, potatoes, shallots, and oil.
Roast for 20 minutes, tossing once.
Meanwhile combine eggs, milk, mustard, hot-pepper sauce, 1/2 tsp salt, and 1/8 tsp pepper.
Toss in cheese and broccoli.
Pour egg mixture over potato mixture, and stir.
Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, about 45 minutes.

Lasagna

2008-09-29T19:17:00.000-07:00

It has been so long since I updated my blog (might have something to do with the fact that I haven't cooked in weeks-no joke). My husband and I went on a great vacation to Cabo San Lucas, Mexico and I haven't felt up to cooking since we returned. Somehow I managed to get sick, but my husband was fine (I must not have drank enough beer!).

I am working evenings this week and on call, so I wanted to have something that my husband could heat up and eat before I got home. A nice big tray of lasagna fit perfectly. I used a recipe on the back of the Barilla no boil noodles.

Lasagna

from Barilla

1 9 oz package no boil Barilla lasagna noodles

2 eggs

15oz ricotta cheese (used part skim)

4 cups shredded mozzarella cheese (only used 3 cups)

1/2 cup grated Parmesan cheese (used Pecorino Romano)

1 lb Italian sausage

2 jars spaghetti sauce

Preheat oven to 375 degrees.

Spray 9x13 baking pan with cooking spray.

In medium bowl mix eggs, ricotta, Romano, and 1 cup mozzarella cheese.

Brown sausage in skillet until cooked through, and drain any excess grease.

Spread 1 cup of pasta sauce in pan.

Layer 4 uncooked pasta sheets (overlapping if needed), 1/3 ricotta mixture, half of meat, 1 cup mozzarella, and 1 cup sauce.

Layer 4 sheets pasta, 1/3 ricotta mixture, and 1 & 1/2 cup sauce.

Layer 4 more sheets, the remaining ricotta, the remaining meat, and 1 cup of sauce.

Layer 4 more sheets, the remaining sauce, and 1 cup mozzarella.

Cover with foil and bake for 55 minutes.

Remove foil and bake for 10 more minutes.

Let stand 15 minutes before cutting.

Pan Seared Scallops with Green Curry Sauce

2008-09-10T17:38:00.000-07:00

I found some huge scallops at Whole Foods, and made this dish on the fly for dinner. We were supposed to have a fancy anniversary dinner, but we went out the night before and had a great meal so we will have the fancy home cooked dinner at another time. We did open a nice bottle of Riesling, and watch the season premiere of Entourage.

Pan Seared Scallops with Green Curry Sauce

8 sea scallops

1 tbsp extra virgin olive oil

1 can light coconut milk

2 tbsp green curry paste

1 tbsp fish sauce

1 tbsp brown sugar

2 chili peppers

1 stalk lemongrass

white rice (prepared in rice cooker)

Heat small saucepan on medium heat.

Add curry powder and heat until fragrant.

Add coconut milk, fish sauce, brown sugar, chili peppers, and lemongrass.

Simmer for 5 minutes.

Heat a skillet on medium high.

Add oil and 4 scallops.

Sear for 2 minutes on the first side.

Flip and cook for 3 minutes on the second side.

Repeat with the next 4 scallops.

Plate the rice and drizzle with the curry sauce.

Place scallops on top, and drizzle with more curry sauce.

Fire-Roasted Gazpacho

2008-09-10T16:56:00.000-07:00

I have always wanted to make a gazpacho, but for some reason I never have gotten around to it. I saw this on Rachael Ray's talk show and I knew it would be fast, light, and delicious!! My husband used some of the leftovers as salsa.

I am submitting this to the wonderful Joelen's blog event Food Network Chefs. Check out her blog, or even participate in one of her many events!! http://joelens.blogspot.com/

Fire-Roasted Gazpacho

1 small red onion

1/4 seedless cucumber

1 jalapeno pepper

1 clove garlic

1 slice bread

a small handful of cilantro

1 lime

28 oz can fire-roasted tomatoes

splash of tomato juice

2 tsp hot sauce

2 roasted red peppers

pepper

Dice onion, cucumber, and jalapeno into large chunks and place in food processor.

Grate in garlic.

Cut the crust off of the bread and tear into large chunks and add to food processor.

Add cilantro, juice of 1 lime, tomatoes, and hot sauce.

Drain the liquid from the red peppers and add to processor.

Add pinch of pepper.

Pulse food processor until the gazpacho reaches the consistency you like.

I served the gazpacho in a martini glass.

Pork Stir-fry

2008-08-28T14:51:00.000-07:00

I bought a couple pork tenderloins because they were on sale this week. I roasted both of them, then I was going to decide what to do with them. For the first one, I made a pork stir-fry. It turned out ok, but nothing special. Update: after letting it sit the flavors started to really meld together and the dish was good!

Pork Stir-Fry

1 lb pork tenderloin
1/2 cup garlic hoisin sauce
1 tbsp honey
1/2 tsp red chili flakes
2 tbsp soy sauce
1 tsp chili sauce
1 tbsp fresh grated ginger
1 tsp oil
2 tbsp cornstarch, in 1/4 cup cold water
12 oz package stir-fry veggies (carrot, broccoli, snow peas)
Serve with rice

Roast pork tenderloin in oven at 350 degrees for about 18 minutes (you can also skip this step and just stir-fry the pork in the wok).
Combine hoisin, honey, chili flakes, soy sauce, chili sauce, and ginger and stir well.
Add oil to wok.
Add veggies and stir fry for about 2 minutes.
Add sauce to wok and stir-fry for another 3 minutes.
Add cornstarch mixture.
Add diced pork, and stir fry another minute.
Serve with rice.

Grilled Bacon Cheeseburger

2008-08-27T10:51:00.000-07:00

I was craving a burger last night. My husband had class late, and I was just relaxing at home in my pajamas. He called to see what I was having for dinner. I was just going to make some simple spaghetti, but instead I ran to the store and grilled out some great burgers!! I lightened up a regular burger by using ground sirloin, turkey bacon, and 1/2 of a slice of 2% milk cheese. These burgers really hit the spot. I served the burgers with some oven roasted red skin potatoes with cumin.

Grilled Bacon Cheeseburger

1 lb ground sirloin
1 tbsp Worcestershire sauce
1/4 small red onion
pinch salt and pepper

Toppings

4 slices cooked turkey bacon
2% milk cheese singles
mustard, ketchup, and mayo
sliced red onion
sliced roma tomato
4 hamburger buns

Mix sirloin with salt, pepper, and Worchestershire sauce.
Grate in the onion.
Mix and form into 4 patties.
Grill patties on medium high for 6 minutes per side.
Melt a half piece of cheese of each patty and serve with toppings.

Fresh Corn Risotto

2008-08-25T18:21:00.000-07:00

I had a few ears of grilled corn leftover and I knew exactly what I wanted to do. I had my eye on Liz's Fresh Corn Risotto from Food and Wine magazine. http://lizscookingblog.blogspot.com/2008/08/inspiration-food-and-wine-and-fresh.html

The risotto came out great. It was creamy and delicious.

Fresh Corn Risotto

6 cups chicken stock or low-sodium broth
1 bay leaf
3 tablespoons extra-virgin olive oil
1 medium onion, very finely chopped
1 1/2 cups arborio rice (12 ounces)
1/2 cup dry white wine
1 cup white corn kernels (from 2 ears)
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, cubed
Salt and freshly ground pepper

In a medium saucepan, bring the chicken stock to a boil with the bay leaf.
Keep the stock warm over very low heat.
In a large saucepan, heat the olive oil.
Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes.
Add the rice and cook, stirring until opaque, about 3 minutes.
Add the white wine and cook, stirring, until completely absorbed, about 1 minute.
Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed.
Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions.
After about half of the stock has been added, stir in the corn, then add the remaining stock.
The rice is done when it's al dente and creamy, about 25 minutes total.
Stir in the cheese and butter; season with salt and pepper.
Discard the bay leaf and serve.

Winner of book giveaway

2008-08-19T22:41:00.000-07:00

I am now the proud winner of Secret Ingredients: The New Yorker Book Of Food And Drink edited by David Remnick. I won the book from Cathy from Noble Pig. She had a book giveaway for her birthday!! Visit her great blog about great food and wine.
http://noblepig.com/

Spaghetti Carbonara

2008-08-19T21:40:00.000-07:00

This week it as my turn to pick a recipe for my cooking group. I have always wanted to make spaghetti carbonara. I have enjoyed it in restaurants, but have always been afraid of making it at home for some reason. I chose a recipe from the "bible of Italian cooking". The cookbook is The Silver Spoon. It is such a great reference for cooking Italian dishes. The carbonara turned out great. It was a quick and easy weeknight meal. I served it with grilled chicken.

Spaghetti Carbonara

from The Silver Spoon

Serves 4

2 tbsp butter

1/2 cup pancetta, diced

1 clove garlic

12 oz spaghetti

2 eggs, beaten

1/2 cup Parmesan cheese, freshly grated

1/2 cup romano cheese, freshly grated

salt and pepper

1/4 cup pasta cooking water

Melt the butter in a pan, add the pancetta and garlic and cook until the garlic turns brown.

Remove and discard the garlic.

Meanwhile, cook the spaghetti in a large pan of salted boiling water until al dente, then drain and add to the pancetta.

Remove the pan from the heat, pour in the eggs, add half the cheese and salt and pepper.

Mix well so that the egg coats the pasta.

Add the remaining cheese and 1/4 cup pasta cooking water, and mix again and serve.

Steak Diane Dinner Party

2008-08-17T10:00:00.000-07:00

My brother in law and sister in law came over for a dinner party. We all had a tough week (some of us worse than others). We had a lot of great food. Some was premade. Here are the recipes for what I made.

Menu

Shrimp Cocktail

Gouda cheese and crackers

Spinach dip and crackers

Smashed Garlic Cheddar Potatoes

Grilled Corn

Steak Diane

Chateau Gravat Medoc bordeaux 2005

Frappuccino Martinis

Angel food cake with berries and whipped cream

Strawberry Shortcake Cheesecake

Smashed Garlic Cheddar Potatoes

2 lbs red skin potatoes

3 cloves garlic, smashed

1/4 cup shredded cheddar cheese

3/4 cup milk (more or less for desired consistency)

salt and pepper

Dice potatoes into 1 inch chunks.

Boil potatoes and garlic for 20 minutes until fork tender.

Drain potatoes and add cheese, milk, salt and pepper.

Mash with potato masher until mostly smooth.

Grilled Corn

6 ears corn

butter

salt and pepper

Remove husks and silks from corn and pat dry.

Grill on medium high for about 8 minutes (turning every 2 minutes).
Drizzle with butter and salt and pepper.

Steak Diane

Inspired by Paula Dean, but with much less butter

3 tbsp butter

1 tsp extra virgin olive oil

2 cup sliced mushrooms

1/2 cup diced red onion

3 cloves garlic, minced

1/2 of lemon

2 tsp Worcestershire sauce

pinch salt

1/2 tsp pepper

3 tbsp fresh parsley leaves

4 ribeye steaks

Add butter and oil to pan.

Add mushrooms, onion, garlic, lemon juice, Worcestershire sauce, salt, and pepper to pan.

Cook until mushrooms are tender (about 7 minutes).

Stir in chopped parsley.

Salt and pepper the steaks.

Grill steaks on medium high heat for about 4 minutes per side.

Drizzle sauce or steaks.

Frappuccino Martini's

9 1/2 oz bottle Starbucks frapaccuccino coffee drink

1 1/2 oz Absolut vodka

chocolate syrup

Drizzle martini glass with chocolate syrup.

In a cocktail shaker, mix coffee and vodka.

Shake and pour into martini glass.

Shrimp Lemon Pepper Linguine and Chateau Ste Michelle Riesling

2008-08-14T18:50:00.000-07:00

This is another recipe from my cooking group. This pasta dish turned out great. It had such a nice lemon flavor that was perfect for a hot summer night. I served this with a great Riesling. The wine was Chateau Ste Michelle from Columbia Valley Washington. Many Rieslings that I have tried recently have been too sweet. I felt that this wine had just a hint of sweetness, and wasn't too dry. It might become my favorite summer wine. It's also great that it was inexpensive!!

The pasta dish was from allrecipes.com. My changes are in blue.

For the wine in the dish I used a Pinot Grigio.

Shrimp Lemon Pepper Linguine

1 (8 ounce) package linguine pasta (used 16oz)
1 tablespoon olive oil (2 tbsp)
6 cloves garlic, minced
1/2 cup chicken broth (1 cup)
1/4 cup white wine (1/2 cup Pinot Grigio)
1 lemon, juiced (1 & 1/2)
1/2 teaspoon lemon zest (1tsp)
salt to taste
2 teaspoons freshly ground black pepper (3 tsp)
1 pound fresh shrimp, peeled and deveined
1/4 cup butter (1/2 cup)
3 tablespoons chopped fresh parsley (4tbsp)
1 tablespoon chopped fresh basil (used dried)

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Peach Salsa and Mango Salsa

2008-08-12T08:30:00.000-07:00

Here is another recipe from my Weekend Wizards group. It's Rachael Ray's Grilled Pork Chops with Peachy Hot Salsa. I made grilled pork tenderloin and grilled chicken. I also made our favorite mango salsa. We had plenty of choices. I think the mango salsa would also be delicious on fish.

Here is a link to her original recipe http://www.rachaelraymag.com/recipes/beef-pork-lamb-recipes/grilled-pork-chops-with-peachy-hot-salsa/article.html

Grilled Pork Chops with Peachy Hot Salsa
by Rachael Ray
From Every Day with Rachael Ray
June-July 2008

Adapted by ME

3 peaches, peeled and halved
1 lb pork tenderloin
1 avocado, finely chopped
1/2 cup finely chopped sweet onion
1 serrano chili, diced
2 tbsp chopped flat-leaf parsley
1/2 tsp sugar
1 tbsp lime juice

Dice peaches and place in medium bowl.
Stir in avocado, onion, chili, parsley, sugar, and lime juice.
Grill pork tenderloin on medium high heat for 8-9 minutes on each side.
Check to see that the internal temperature is about 155 degrees.
Let meat rest for 5 minutes before slicing.
Serve with peach salsa.

I would wait to add the avocado until the last minute, because the texture can get slimy if it sits too long.
I also served this with some grilled chicken.
I grilled to chicken breasts on medium high for about 9 minutes per side.
I also served this with my mango salsa.

Mango Salsa

2 mangos, diced
1 serrano chili, finely diced
1/4 cup red onion, finely diced
handful chopped cilantro

Combine above ingredients.

Spinach and Black Bean Enchiladas

2008-08-05T18:28:00.000-07:00

This is a quick and healthy meal that I have been making for years. The recipe came from an American Heart Association low-fat, low-cholesterol cookbook. I used a box of frozen spinach, thawed and excess water removed.

Here is the original recipe.

Ingredients
1 pound fresh spinach
Vegetable oil spray, if needed
15-ounce can no-salt-added black beans, rinsed if desired and drained
1/2 cup salsa
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
6 6-inch corn tortillas or fat-free flour tortillas
1/2 cup fat-free or light sour cream
1 1/2 to 2 teaspoons fresh lime juice
4 ounces shredded reduced-fat Monterey Jack cheese
2 medium Italian plum tomatoes, diced
2 green onions (green and white parts), thinly sliced

Cooking Instructions
Thoroughly rinse the spinach and remove the stems.

In a large pot, bring several quarts of water to a boil over high heat. Cook the spinach in the boiling water for 1 minute. With a slotted spoon, remove the spinach. Drain well in a colander. Using the back of a spoon, squeeze out as much liquid as possible.

Preheat the oven to 350°F. Lightly spray a shallow nonstick baking pan or casserole dish with vegetable oil spray.

In a medium bowl, stir together the spinach, black beans, salsa, cumin, and chili powder. Spoon one fourth of the mixture down the middle of one tortilla. Roll the tortilla around the filling, jelly-roll style. Place the tortilla with seam side down in the prepared baking pan or casserole dish. Repeat the process with the remaining tortillas.

Bake, uncovered, for 15 minutes.

Meanwhile, stir together the sour cream and lime juice. Remove the enchiladas from the oven. Spread the sour cream mixture evenly over the top. Sprinkle with the cheese, tomatoes, and green onions.

Bake for 5 minutes.

Black Bean Dip

2008-08-05T17:38:00.000-07:00

This recipe was inspired by my Aunt Susie. She would make a dip similar to this at her parties. It is quick and delicious. Serve the dip with tortilla chips.

Black Bean Dip

15oz can black refried beans
1/2 cup salsa
1 roma tomato, diced
1 tbsp diced chilies
3 tbsp sour cream
1 cup shredded lettuce
1/4 cup shredded cheese (I used a Mexican blend)
tortilla chips

Spread refried beans on serving tray.
Layer on salsa, tomato, chilies, sour cream, lettuce, and cheese.

Enjoy!!

Breakfast Smoothie made by my husband

2008-08-03T11:19:00.000-07:00

My husband often says that he doesn't know how to cook, or put a meal together. I remember him being able to make some good meals back when we were dating in college. I guess when he got a wedding ring on his finger, he lost all cooking skills!! One thing he will do is make smoothies.
Everything is approximated since I didn't actually make this!

Cherry Smoothie

1/2 cup pitted cherries
1/2 cup blueberries
1 cup vanilla yogurt
1 banana
1/2 cup orange juice

Mix above ingredients in blender and serve.

Veggie Pizza

2008-08-02T17:16:00.000-07:00

I haven't found any local pizza that I like better than my own. I love the pizza from my hometown, but driving 80 miles to Cardo's just doesn't make sense.

I had to work today, so I needed something quick, easy, and delicious. This really hit the spot!!!

Veggie Pizza

1 frozen pizza crust (thawed overnight)
cornmeal
cooking spray
1/2 cup pizza sauce (canned)
a couple tbsps of diced onion
1/2 green pepper, diced
1 clove garlic, minced
1 cup shredded mozzarella cheese
grated Pecorino Romano cheese
Dash of dried basil and oregano
handful of fresh basil

Spray pizza sheet with non stick cooking spray.
Sprinkle pan with cornmeal.
Stretch dough to fit pan.
Spread sauce on dough.
Add garlic, onion, and green pepper.
Cover with cheeses.
Top with dried basil and oregano.
Bake at 450 degrees for 15 minutes.
Sprinkle pizza with fresh basil.

Green Beans with Shallots

2008-07-31T19:52:00.001-07:00

It's fresh green bean time. They are so fast to prepare, and taste delicious. Here is one of my quick recipes.

Green Beans with Shallots

1/2 lb fresh green beans
1 shallot
1 tsp extra virgin olive oil
salt
pepper

Trim ends of green beans.
Saute shallot in oil for about 2 minutes.
Boil beans for about 5 minutes.
Drain beans and place in skillet.
Sprinkle with salt and pepper.
Combine.

Crash Hot Potatoes

2008-07-31T19:42:00.001-07:00

I have been wanting to make these potatoes ever since I saw them on The Pioneer Woman Cooks blog. Everyone who has tried them has really enjoyed them. You can find her recipe here http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Crash Hot Potatoes

Baby Red Potatoes
extra virgin olive oil
salt
pepper
herbs of choice (I used fresh chives)
sprinkle of cheese
sour cream

Boil red potatoes until fork tender (about 20 minutes)
Place on baking sheet that has been drizzled with oil.
Place potato on sheet and mash with a potato masher.
Mash once in one direction, then rotate 90 degrees and mash again.
Sprinkle with salt, pepper, and oil.
Bake at 450 degrees for 25 minutes.
Sprinkle with fresh chives and cheese.
Serve with a dollop of sour cream.

BBQ Pork Spareribs

2008-07-31T19:21:00.000-07:00

I love BBQ ribs, but had never made them before. They were on sale this week, so I knew I had to give it a try. They turned out so tender they were falling off the bone!!! I will make these again. My husband can now die a happy man.

BBQ Pork Spareribs

Dry Rub
1 tsp black pepper
1 tsp kosher salt
1 tsp cumin
2 tsp chili powder
1 tsp paprika
1 tsp brown sugar
1/2 tsp cayenne pepper
1 tsp garlic powder

1 rack pork spareribs (about 4 lbs)
1/2 cup barbecue sauce (I used Sweet Baby Ray's)

Mix ingredients for dry rub together.
Pat ribs dry and rub spice mixture on both sides.
Refrigerate ribs for about 8 hours prior to cooking.
Cook ribs at 325 degrees for 2 hours wrapped tightly in foil.
Preheat grill to 350.
Remove from ribs from foil.
Coat ribs with barbecue sauce and grill on each side for about 10 minutes.

Chocolate Trifle

2008-07-25T11:19:00.000-07:00

Here is another weekly recipe from the Weekend Warriors. I made this for a going away party for a couple of people at my work. I was unable to taste the dish due not having everyone there at the same time for the party, so I left the dish. I did try the pudding filling and it tasted great!! The recipe was from allrecipes.com

Chocolate Trifle

19.8oz package brownie mix
3.9oz package instant chocolate pudding mix
14oz can sweetened condensed milk
1/2 cup water
8oz container whipped topping
12oz container whipped topping
1.5oz bar chocolate candy

Prepare brownie mix according to package directions and cool completely.
Cut brownies into 1 inch pieces.
In a large bowl, combine pudding mix, water, and sweetened condensed milk.
Mix until smooth, then fold in the 8oz whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of pudding mixture, and half of the 12 oz whipped topping.
Repeat layers.
Shave chocolate onto top layer for garnish.
Refrigerate for 8 hours prior to serving.

Green Curry Chicken with Zucchini

2008-07-20T16:14:00.000-07:00

I found this recipe on Liz's Cooking Blog. She has many great recipes. I have been craving some good Thai food, and the idea of using zucchini sounded great. This dish really hit the spot!!

http://lizscookingblog.blogspot.com/2008/07/green-curry-chicken-with-zucchini.html

I also used some fresh basil from my mother-in-laws herb garden (now only if I could just get mine together).

Green Curry Chicken with Zucchini

1 14oz can lite coconut milk
3 tbsp green curry paste
1 lb chicken breast, cut in large pieces
1/2 cup chicken broth
2 medium zucchini, cut into 1 inch chunks
6 Thai chilies, finely diced
2 tbsp fish sauce
1 tbsp brown sugar
small handful of fresh basil

Serve with cooked rice.

Add curry paste to large wok over medium-high heat, and stir until fragrant.
Add 3/4 of can of coconut milk and bring to a gentle boil.
Add chicken pieces and cook for 5 minutes.
Add chicken broth, the rest of the milk, fish sauce, sugar, zucchini, and chilies to wok.
Continue to boil for 7 minutes or until the chicken is cooked and the zucchini are tender.
Stir in basil leaves, and serve with rice.

Turkey Sausage & Arugula Pasta

2008-07-17T15:44:00.000-07:00

This is another recipe from my cooking group Weekend Wizards. I really liked this pasta dish. It was from Eating Well. Here is the original recipe with my changes noted.

I have submitted this recipe to Presto Pasta Nights at http://www.prestopastanights.com/

Turkey Sausage & Arugula Pasta

12 oz whole-wheat short pasta (I used 13 oz Rotini)
8 oz hot Italian turkey sausage links, removed from casings (I used 19 oz package)
3 cloves garlic, chopped
8 cups arugula, or baby spinach (I used 5 oz arugula)
2 cups halved cherry tomatoes (used grape tomatoes)
1/2 cup finely shredded Pecorino Romano or Parmesean cheese, plus more to taste
1 tsp freshly ground pepper
1/2 tsp salt
1 tbsp extra-virgin olive oil (I omitted this)

Cook pasta according to pasta directions (mine was 14 minutes).
Keep 1/2 cup pasta water.
Cook sausage in a large nonstick skillet over medium-high heat, breaking it up with a wooden spoon, until cooked for about 7 minutes. (I drained most of the grease).
Stir in garlic, tomatoes, and arugula and cook for about 3 minutes.
Whisk together the cheese, salt, and pepper with 1/2 cup reserved pasta cooking water.
Toss mixture with pasta and sausage mixture.
Sprinkle with additional cheese and serve.

Grilled Pizza

2008-07-12T22:04:00.000-07:00

I have been wanting to make grilled pizza for awhile. I will definitely be making this again!! Just be sure to have all the ingredients prepped and ready to assemble the pizzas. I made 2 pizzas. During the making of the second one, I had to be pulled away from the grill for a few seconds and slightly burnt the bottom. Luckily it was still edible. The meal came together quickly by using canned pizza sauce, and pizza dough that was previously frozen. It's a great way for me to get dinner on the table for a night when I work late, am on call, and my husband has an evening class.

Grilled Pizza

2 frozen pizza doughs (thawed in fridge overnight)
1 can pizza sauce
1 red bell pepper
1/4 red onion
3 cloves of garlic
1 bunch fresh basil
2 cups shredded mozzarella cheese

Prep all ingredients so that everything is ready for the pizzas to be assembled.
Cut the pepper and onion into thin strips.
Mince the garlic.
Roughly tear the basil (or roll together in a bunch and make thin slices for basil confetti).
Preheat the grill to medium high.
Spray the grill with cooking spray(carefully) or drizzle the dough with olive oil.
Place the dough on grill.
Allow to grill for about one minute, or until the first side has a few grill marks.
Flip dough over, and begin to assemble pizza.
I added the sauce, onion, garlic, peppers, cheese, and some of the basil.
Grill until the cheese had melted.
Make sure to check the bottom of the crust to make sure it isn't burning.
Remove from grill and sprinkle with the remaining basil.

Hot Crab and Cheese Dip

2008-07-12T21:47:00.001-07:00

I wanted to use up some leftover cheese in the refrigerator. I came up with this spicy and cheesy dip.

Hot Crab and Cheese Dip

1 8oz package imitation crab
1/2 cup shredded cheddar cheese
1/2 cup colby jack cheese
1/2 cup monterey jack cheese
1 tbsp diced green chilies (canned)
8 oz cream cheese (I used reduced fat)

Mix all of above ingredients into oven safe dish.
Bake at 350 for 30 minutes.
I served this with wheat crackers and tortilla chips.

Slow Berry Cobbler

2008-07-05T09:18:00.000-07:00

I made this for a new cooking group I joined. Its called the Weekend Wizards. The first recipe selected was a berry cobbler that bakes in the slow cooker. I'm not really a cobbler fan, but I think the recipe is a good one!
Here is a link to the original recipe by Paula Deen.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_78776,00.html

For the fruit filling:
2 12 oz bags of frozen berry medley
2 fresh peaches
1 cup fresh strawberries
1/3 cup sugar
1/2 cup baking mix

For the topping:
1 cup baking mix
1 cup regular quick cook oats
2 tbsp melted butter
1/4 cup milk
2 tsp cinnamon
1/2 cup brown sugar

Mix fruit ingredients and place in slow cooker.
In separate bowl mix topping mixture and place on top of fruit.
Cook on high for 3 hours.
Serve with vanilla ice cream.

I submitted this recipe to Fruit Frenzy Blogging Event hosted by the fabulous Joelen. Check out here blog http://joelens.blogspot.com/

Crab and Shirmp Pasta

2008-07-01T12:39:00.000-07:00

I had some leftover imitation crab to use up from making sushi. I added it to my standard garlic shrimp pasta that we have at least twice a month.

Crab and Shrimp Pasta

1 lb spaghetti
2 tbsp extra virgin olive oil
2 tbsp butter
3 cloves garlic
1 tsp crushed red pepper flakes
1 tbsp tuscan spice blend
3/4 of package of imitation crab meat
1 lb shrimp
Pecorino Romano cheese to garnish

Prepare pasta as directed on package.
Add oil and butter to large saute pan.
Finely dice garlic, and add with red pepper flakes and spice blend.
Saute for 2-3 minutes.
Dice the crab and add with shrimp to saute pan.
Cook until the shrimp turn pink and curl up looking like the shape of a C.
Drain pasta and add to saute pan.
Combine pasta and sauce.
Serve with freshly grated Pecorino Romano cheese.

Cheese and Fruit Plate-with wine of course

2008-07-01T12:28:00.000-07:00

This fruit and cheese plate could be a meal on its on, but my husband also needed the tilapia sandwiches I served with this. I used Gouda cheese, Bartlett pears, and wheat crackers. The wine was a Mandolin Pinot Noir. The wine is from Monterey County in California. The wine paired wonderfully with the cheese. The wine had a fruity quality to it, but was a nice balanced wine.

Curry Chicken Salad

2008-07-01T11:26:00.000-07:00

I purchased some chicken breasts on sale, and wanted a nice way to spice them up. I grilled up two packages and used one for the chicken salad.

Curry Chicken Salad

1 lb chicken breasts
1 stalk celery
1 scallion
1/4 cup chopped walnuts
1/2 cup grapes
1 cup mayo (I used fat free)
2 tsp curry powder (use more or less to taste)
serve on buns or on lettuce

Finely dice celery, scallion, and walnuts.
Slice grapes in half.
Dice the chicken into small chunks (use may also just shred the chicken by hand). Add chopped ingredients to mixing bowl with mayo and curry powder.
Mix until uniform.
I prefer this to chill in the refrigerator for a few hours so the flavors blend together.

Beer Can Chicken

2008-06-19T13:13:00.000-07:00

I have been wanting to make this forever, and whole chickens were on sale this week so I knew I had to do it. We don't really drink beer in a can, so I pored a Smithwick's into a pop can!!

Beer Can Chicken

1 4-5 lb chicken
1/2-3/4 can beer (use Smithwick's)

spice rub of choice (here is close to what I used)
2 tsp cumin
2 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 tsp dry mustard
1 tsp coriander
1 tsp salt
1 tsp pepper

Take 3 big gulps of beer (so it is 1/2-3/4 full). Remove giblets from chicken cavity. Rinse chicken and pat dry. Sprinkle spice mixture inside and outside of chicken. Put any excess spice mixture in beer can. Roast at 350 degrees for 1 to 1& 1/2 hours or until a meat thermometer reads 165 at breast area & 180 at thigh. Rest bird for 10 minutes. Carefully remove bird from can and enjoy!!!

Sushi

2008-06-19T11:20:00.000-07:00

We picked up some sushi the other night for a late night snack. It reminded me that I hadn't made any for awhile. It is such a good summertime lunch or snack. It is fairly quick to put together. It can be hard to explain the process of making sushi, and I didn't take pictures along the way. Just google making sushi because I'm sure my words alone might not make the process clear.

California Roll Sushi

5 sheets sushi Nori
1 & 1/2 cups sushi rice (prepared in rice cooker)
3 tbsp rice wine vinegar
1 tbsp sugar
1 tsp salt
5 baby carrots
1/2 avocado
1 cucumber
1 package imitation crab meat
lime juice
bamboo sushi mat

Prepare sushi rice in rice cooker (mine is 1 & 1/2 cup rice & 2 cups water). Combine rice wine vinegar, sugar, and salt and heat until sugar dissolved. When rice is done, combine with the vinegar mixture. Stir rice with a rubber spatula. Cut the carrots and cucumber into matchsticks. Slice the avocado into thin strips and drizzle with lime juice to prevent it from turning brown. Slice the crab into long strips. Now to assemble the sushi. Start with a sushi mat(it will make the rolling easier) and place 1 sheet of nori shiny side down. Use rubber spatula to put about 3/4 cup rice on nori and leave about an inch of both edges without rice. Place one layer of each carrot, cucumber, avocado, and crab in a thin layer in the middle of the nori. Begin at one end and begin to roll the sushi (I used the bamboo mat to help me keep the roll tight). Slice sushi with a sharp knife, and dip knife into water between slices to keep the rice from sticking to it. Serve with soy sauce.

Steamed Cod with Ginger Hoisin Sauce

2008-06-18T16:04:00.000-07:00

This was a dish I had over the weekend at a local restaurant called Mitchell's Fish Market. The dish was so good that I knew I had to have it again soon!! I think my recipe comes very close to the real thing. At the restaurant I had Sea Bass, but they didn't have that at my grocery store so I bought cod. This dish came together very quickly and is very good for the waistline!!! I used my rice cooker to make the rice, and I used the steamer attachment to cook the fish.

Steamed Cod with Ginger Hoisin Sauce

1 fillet of Cod (a little over a lb)
2 scallions
2 inches ginger
1/2 cup soy sauce
1/2 cup garlic hoisin sauce
1 tsp red chili flakes
1 tsp rice wine vinegar
1 tsp honey
6 oz fresh spinach
white rice
salt, pepper

Cook rice according to rice cooker directions. Cut fillet into 4 portions. Season with salt and pepper. Cut 1 scallion into matchsticks, and chop the second into a fine dice. Also slice about 1 inch of ginger into matchsticks, and grate the other inch with a microplane. Add fish to steamer basket and sprinkle with the matchstick ginger and scallion. Place on top of rice and steam for about 5-6 minutes. Meanwhile add soy sauce, hoisin, vinegar, honey, scallions and chili flakes into small saucepan and heat on low until fish is cooked. Add spinach to saucepan and wilt for about the last minute.

Grilled Asparagus

2008-06-07T09:42:00.000-07:00

This was a very quick and great way to make asparagus. It tasted great.

Grilled Asparagus
1 lb asparagus
extra virgin olive oil
salt
lemon pepper
grated Pecorino Romano cheese for garnish

Wash and dry asparagus. Snap off woody stems. Grill on medium high heat for about 5 minutes. Turn the asparagus every minute or so. Remove from grill and drizzle with olive oil, salt, lemon pepper, and cheese.

Grilled Pork Tenderloin

2008-06-07T09:28:00.000-07:00

Once again I grilled dinner (with some help from my husband). We had a delicious moist grilled pork tenderloin. We had some mango chutney, and an avocado and tomato salsa to serve with it, but it was good enough alone.

Grilled Pork Tenderloin
1 lb pork tenderloin
salt, pepper
mango chutney
1/2 avocado
1/2 tomato, diced

Preheat grill to medium high. Trim the silver skin off of the tenderloin, and sprinkle with salt and pepper on both sides. Grill pork tenderloin for about 18 minutes until it reads about 155-160 degrees inside. Let the meat rest for 5 minutes, then serve.

Passion Fruit & Pomegranate Cocktail

2008-06-07T09:14:00.000-07:00

This might be one of my new favorite cocktails. Perfect for sitting on the deck on a hot summer night. It wasn't too sweet or too strong, but perfect. They were so good that they were dangerous.

Passion Fruit & Pomegranate Cocktail

1/2 cup vodka (I used Absolut)
1 tbsp Cointreau (use could substitute Triple Sec)
6 oz passion fruit juice
6 oz pomegranate juice

Combine ingredients into a shaker with ice. Shake and serve!!!

Cold Sesame Noodles

2008-06-06T10:21:00.000-07:00

These noodles turned out way too rich to eat very much at a time, but that didn't stop my husband and I from finishing off the leftovers another day. Next time I will cut down on some of the peanut butter. This recipe was based off of one by Tyler Florence, but I added and changed things to make it faster and with the ingredients I had on hand.

Cold Sesame Noodles

1 lb cooked spaghetti
2 tbsp sesame oil
1 tsp ginger powder
2 cloves of garlic, mashed
2 tsp chili sauce
1 cup creamy peanut butter
2 tbsp vinegar
2 tbsp soy sauce
6 tbsp hot water
cucumber slices for garnish

Combine oil, ginger, garlic, chili sauce, peanut butter, vinegar, and soy sauce and microwave for about 30 seconds to loosen up peanut butter. Mix until combined. Toss with cooked pasta, and hot water. Garnish with cucumber slices.

I served this with a grilled chicken breast.

Homemade Pizzas

2008-06-06T10:07:00.000-07:00

I love pizza. I think I could have it at least a couple times a week. You can change it up so much, and make about any kind you can think of.

Four Cheese Pizza

1 lb shredded mozzarella cheese
1/2 cup grated Pecorino Romano cheese
1/2 cup grated Asiago cheese
1 tbsp grated Parmesan Reggiano
1 clove diced garlic
1 cup pizza sauce
1 frozen pizza crush, thawed

Defrost frozen pizza crust in refrigerator overnight. Preheat oven according to directions on pizza crust package. Any kind of pizza crust can be used for this recipe. Place crust on baking sheet. Top with sauce, garlic, and cheese and bake according to your selected pizza crust directions.

For the other pizza, I cooked as above and added fresh sliced tomato and fresh basil.

My Take on Red Robin's California Chicken Burger

2008-06-06T09:28:00.000-07:00

I am addicted to Red Robin's California Chicken Burger, so I though it would be pretty easy to make my own version at home. I made it a little healthier by not adding the cheese and bacon. The avocado wasn't as ripe as I would have liked it to be, but it still hit the spot.

My California Chicken Burger

3 wheat buns
3 chicken breasts
1 small vidalia onion
1 avocado
romaine lettuce
mayonnaise
salt, pepper

Preheat grill on medium high. Sprinkle the chicken with salt and pepper. Grill chicken breasts about 9-10 minutes per side ( until reaches 165 degrees with meat thermometer). Also grill onion for about 5 minutes. Toast the buns for about 1 minute on upper grill rack. Assemble sandwich with chicken, grilled onion, lettuce, mayo, and mashed avocado.

Couscous with Grilled Vegetables

2008-06-06T09:15:00.000-07:00

I wanted to use up some grilled vegetables, and thought adding them to couscous would be a good idea. It just turned out dry and boring. I tried adding balsamic vinaigrette, but it didn't help much. Any ideas??? Thanks!

Couscous with Grilled Vegetables

1 medium vidalia onion
1 red bell pepper
1 zucchini
2 summer squash
1 box plain couscous
olive oil
salt, pepper
balsamic vinaigrette

Preheat grill to medium high. Wash all vegetables, and cut into large pieces so they don't fall through the grill. Drizzle with olive oil, salt, and pepper. Grill for about 4 minutes per side. Meanwhile cook couscous according to package directions (boil water, remove from heat, add couscous, cover and let set for 5 minutes). When couscous is done, combine with diced grilled vegetables. I then added some more olive oil, and the balsamic vinaigrette to liven it up, but it was still blah.

Grilled Peaches and Pineapple

2008-06-06T08:59:00.000-07:00

Once again I am a grilling machine. I loved grilled fruit. It is such a quick and healthy dessert.

Grilled Peaches and Pineapple

2 peaches
2 chunks of pineapple (I used a fresh pineapple)
1 tsp brown sugar
drizzle of honey

Wash peaches and cut in half, and discard stone. Cut top off of pineapple, and remove skin. Cut out the core and slice into about 1 inch pieces. Grill peaches and pineapple on medium high for about 5 minutes (until some grill marks appear). Remove from grill, and drizzle with brown sugar and honey.

I also served this with some pineapple sherbet!!

Grilled Corn on the Cob with Chili Powder Butter

2008-06-06T08:51:00.000-07:00

Corn is my favorite vegetable!!! It is wonderful grilled!!! This butter really gives the corn a mild kick for something different.

Grilled Corn on the Cob with Chili Powder Butter

4 ears of sweet corn
1/2 tsp salt
1/2 tsp pepper
1 tsp chili powder
3 tsp butter

Remove husks and silks from the corn. Grill on medium high for about 7-8 minutes, turning occasionally. Combine the butter, salt, pepper, and chili power and stir until combined. Once corn is cooked, slather with the butter mixture and serve.

Honey Mustard Grilled Chicken

2008-06-06T08:41:00.001-07:00

I am very happy that we are able to get the grill out and start enjoying some of our favorite grilled foods. I used a bottled honey mustard sauce, and marinated the chicken for about 30 minutes. The flavor was great!! I love grilled chicken. It stays so moist and juicy on the inside. It can't be beat.

Honey Mustard Grilled Chicken

3 chicken breasts
1 cup honey mustard sauce (and some extra for drizzling over chicken)
pinch and salt and pepper

Combine the honey mustard and chicken breasts in a food storage bag, and marinade for 30 minutes. Preheat grill on medium high. Place chicken on grill (discard any excess marinade), and sprinkle with salt and pepper. Grill on each side for about 10 minutes (these breasts were huge). Check with meat thermometer to make sure meat is about 165 degrees. Let meat rest for 5 minutes. Then drizzle with some extra honey mustard.

Fruit Smoothie

2008-06-06T08:35:00.001-07:00

My husband had final exams this week. I was off Thursday morning so I decided to make him a quick fruit smoothie to have for breakfast before he went to take his exam. These smoothies come together so quickly and can be changed to incorporate whatever fruit you have on hand.

Fruit Smoothie

1/2 cup vanilla yogurt
1/2 cup orange juice
4 strawberries
1 peach
handful of blueberries
1 banana
handful of diced pineapple

Blend together in blender until all combined and serve!!

Pork Tacos

2008-05-07T16:48:00.000-07:00

I love using grilled pork tenderloin. It comes out so moist and juicy. It might be our favorite cur of meat!! I used corn tortillas, but wasn't happy with the way they turned out. I will stick to flour tortillas next time, or prepare the corn ones differently.

Pork Tacos

6 corn tortillas
1 lb pork tenderloin
1 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp salt
1/2 tsp pepper
1 tomato, diced
sour cream
guacamole

Mix chili powder, cumin, coriander, salt, and pepper together and rub on pork tenderloin. Bake at 350 for about 20 minutes, or until it reads about 155 degrees on a meat thermometer. Wrap corn tortillas in aluminum foil, and bake for about 10 minutes, until they become soft. Assemble tacos with desired ingredients and enjoy.

Cinco De Mayo-Beef Enchiladas and Guacamole

2008-05-07T09:04:00.000-07:00

This is an fast and easy recipe for beef enchiladas that can we cooked up fast to celebrate Cinco de Mayo. I'm sure they are much better for you than what you would get at a restaurant, with lots of cheese and greasy meat. This should be served of course with guacamole, tortilla chips, and a cold beer with a lime wedge!!!

Beef Enchiladas

1 lb extra lean ground beef
2 cans diced green chilies
8 oz reduced fat cream cheese
2 10 oz cans green enchilada sauce
8 flour tortillas, fajita size
1 cup shredded cheddar cheese

Brown beef in skillet until cooked through. Drain off any excess grease. Add green chilies, cream cheese, and 1 can of sauce and cook until cheese is melted. Heat tortillas, wrapped in aluminium foil in 350 degree oven for 10 minutes. Spray bottom of 9x13 pan with cooking spray. Begin assembling enchiladas. Place about a 1/4 cup of beef mixture into the center of a tortilla. Roll both sides in and place seam side down into pan. Once all tortillas are filled, pour the second can of enchilada sauce onto the top of the tortillas and the cheese. Bake at 350 degrees for 20 minutes.

Guacamole

2 ripe Haas avocados
1 plum tomato, seeded
1 lime
2 tsp diced onion
1 clove garlic
pinch salt and pepper
2 tsp chopped fresh cilantro

Cut avocados in half and remove seed. Dice avocado and place in mixing bowl. Add tomato, lime juice, onion, and cilantro. Make a garlic paste out of the clove of garlic and the salt. Chop garlic and sprinkle with the salt, then use the side of the knife and mash the garlic into a paste with the salt. Add garlic paste to avocado mixture. Mash mixture with a fork until desired consistency (I like the guacamole to be a little chunky).

Thai Green Curry Chicken

2008-04-28T18:34:00.001-07:00

Here is a quick weeknight curry dish. It was colder and rainy today in Ohio, and I wanted a meal with some spice in it to get us through the evening.

Thai Green Curry Chicken

1 lb chicken breasts
1 green pepper
1 can bamboo shoots
1 15oz can light coconut milk
1 cup chicken stock
2 tbsp green curry paste (I use Thai Kitchen brand)
1 tbsp fish sauce
1 tbsp brown sugar
5 thai chilies

Roast the chicken at 350 degrees for 30 minutes. Meanwhile dice the green pepper into 1 inch pieces. Saute green pepper, and curry paste in large skillet for 3-4 minutes. Add half the can of coconut milk, chicken stock, fish sauce, and sugar. Simmer for about 10 minutes on low heat. When chicken is ready, dice and add to pan. Add the rest of the coconut milk, chilies, and bamboo shoots and heat through. Serve with steamed rice.

Homemade Pizza Night

2008-04-27T19:01:00.000-07:00

I was craving pizza, and wanted something that wasn't so terrible for the waistline. I went ahead and made my own pizza, so I would know exactly what was going into the pizza.

Veggie Pizza

1 tsp extra virgin olive oil
1 zucchini
1/2 vidalia onion, diced
1 small green pepper, diced
1 refrigerated pizza dough
1/2 cup prepared pizza sauce
2 tsp tuscan spice blend
1/2 tsp pepper
1 cup mozzarella cheese, shredded

I sauteed the onion, zucchini, and green pepper in oil for about 5 minutes. Add spice blend and pepper to veggies. Spread pizza dough onto greased cookie sheet. Top with sauce, veggies, and cheese. Bake at 400 degrees for about 15 minutes.

Margarita Pizza

1 refrigerated pizza dough
1/2 cup prepared pizza sauce
1 tsp tuscan spice blend
3 cloves garlic, minced
3 roma tomatoes, with seeds removed
1 bunch fresh basil
1 cup shredded mozzarella cheese

Spread pizza dough on greased cookie sheet. Top with tomato, garlic, basil, spice blend, and top with cheese. Bake at 400 degrees for about 15 minutes. Top with an additional sprinkle of fresh basil.

Pomegranate Martini

2008-04-27T18:46:00.000-07:00

I had this martini at Carrabba's Italian Grill, and knew I had to try and remake it at home. They used Absolut Apeach Vodka, but I didn't want to buy a whole bottle for just one drink. I made my own with a can of peaches and Grey Goose vodka.

Pomegranete Martini

1&1/2 oz Grey Goose vodka/peach blend
3 oz 100% pure pomagranate juice
2 oz orange juice
1&1/2 oz 7-Up

I blended the Grey Goose and peach mixture in blender until smooth. Mix ingredients into shaker with ice, and serve in chilled martini glasses!!! Enjoy!

Blogging with a Purpose-My first award!!

2008-04-27T18:04:00.000-07:00

I am so excited to get my first award!! Thanks so much to Maryanna of Taste & See. You can check out her blog. She is a pharmacist like me, and enjoys eating great food and traveling.

http://maryanna-bishop.blogspot.comI am giving this award to 5 blogs that I enjoy reading.

1-Liz at http://lizscookingblog.blogspot.com
She has some great recipes listed that i have starred. The lemongrass chicken looks awesome, and Hung's Clay Pot Rice.

2-Kevin at
http://closetcooking.blogspot.com

He has many great recipes. I enjoy all of the Asian influence dishes.

3-I also enjoy
http://www.columbusfoodie.com/

This blog makes me want to go to all the farmer's markets this summer to get all of the goodies she has found.

4-http://dinnerwiththebickfords.blogspot.com/
I enjoy many of the Thai recipes

5-http://thebuddingcook.blogspot.com/Check out this blog for some great looking Indian dishes

Award-winners, here's what you should do:
1. nominate 5 blogs which haven't had this award before
2. each of the blogs must have a purpose
3. the nominated blogs must make a link back to this page
4. the logo from the award must be put on their blog and it must link back to this blog!

Tilapia Sandwiches & Oven Roasted Potatoes

2008-04-07T17:11:00.000-07:00

My husband and I are trying to incorporate more fish and healthy items into our diets. These fish sandwiches were great!!! The meal was quick and easy for a weeknight dinner.

Tilapia Sandwiches
4 tilapia fillets
4 wheat buns
1 tomato
2 slices red onion
handful romaine lettuce
tarter sauce
salt
lemon pepper

Sprinkle tilapia fillets with salt and lemon pepper. I grilled the fish on my George Foreman grill for about 6 minutes (they were frozen). Toast buns in 400 degree oven for 5 minutes. Assemble sandwiches with tarter sauce, lettuce, tomato, red onion, and fish. Enjoy!!

Oven Roasted Potatoes
6 medium red skin potatoes
1 tsp olive oil
1 tsp cumin
1 tsp coriander
salt
pepper

Preheat oven to 450 degrees. Wash and dry potatoes. Quarter potatoes, and place on baking sheet lined with aluminum foil. Drizzle with olive oil. Sprinkle cumin, coriander, salt, and pepper on potatoes and toss. Cook for 30 minutes.