Taste Buds & Blossoms

Pumpkin Snickerdoodles

2011-11-16T20:47:00.000-08:00

Sorry for the bad photo- I had to snap it on my cell phone. I made these tonight after my friend brought them over to our Mom's Night In the other night and they went faster than our wine! They are so good.
* note- These are so soft and yummy- I think the secret is not smashing them down with a glass as stated in the recipe. I just dropped balls in the sugar/cinnamon coating and let them bake for 8 minutes exactly.

Pumpkin Snickerdoodles

Yield: about 3-4 dozen cookies

Ingredients:

For the cookies:

3¾ cups all-purpose flour

1½ tsp. baking powder

½ tsp. salt

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

½ cup light brown sugar

¾ cup pumpkin puree

1 large egg

2 tsp. vanilla extract

For the coating:

½ cup granulated sugar

1 tsp. ground cinnamon

½ tsp. ground ginger

Dash of allspice

Directions:

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

Warm Skirt Steak Salad

2011-10-24T08:35:00.000-07:00

ingredients:

1 pound skirt steak or flank steak
12-15 cherry tomatoes
12-15 sweet yellow tomatoes
1 bunch asparagus, cut in half
2 shallot, finely chopped & divided
3-4 garlic cloves, smashed and roughly chopped

3 tablespoons olive oil
salt and pepper to taste
1/2 cup blue cheese or gorgonzola cheese

a Bag of you favorite salad mix

directions:

Preheat the oven to broil.

Place the steak on a parchment-lined baking sheet along with the tomatoes, asparagus, shallot and garlic. Cover everything with olive oil and salt and pepper. Place the steak and veggies on the top rack of your oven.

After about 7 minutes, flip the steak over and continue to cook for another 5-7, depending on how you like your steak cooked.

Remove from oven and let rest for 15 minutes or so. You want it to cool slightly more than a normal "resting" time, so the lettuce doesn't completely wilt.

While that is resting, fill a serving bowl with the bag of salad. Dress with your favorite oil and vinegar or other salad dressing. I used a balsamic vinegar and the other shallot, along with some salt and pepper.

Slice the steak against the grain, and place on top of the salad. Add tomatoes and other veggies. Top with the blue cheese/gorgonzola.

ENJOY!!

adapted from a recipe I saw on pinterest, cheeky kitchen

Tortilla Meatball Soup

2011-10-19T18:01:00.000-07:00

Ingredients

2 jalapeño peppers
1 red bell pepper
2 ears corn on the cob
4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
Cooking spray
3/4 teaspoon kosher salt, divided
6 garlic cloves, minced and divided
1/3 cup panko (Japanese breadcrumbs)
1 pound ground sirloin
1 large egg, lightly beaten
1 chipotle chile, canned in adobo sauce, minced
1 tablespoon olive oil
2 cups chopped onion
2 cups (3/4-inch) cubed red potatoes
1 cup (1/2-inch-thick) slices carrot
3 cups fat-free, lower-sodium chicken broth
2 cups water
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
1/2 cup chopped fresh cilantro

Preparation

1. Preheat broiler.

2. Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.

3. Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside. *Watch these! I burned 300 of them*

4. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).

5. Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.

*I added an additional chipotle pepper, chopped, in the soup as well as the meatballs*

Julianna Grimes, Cooking Light

OCTOBER 2011

Menu #73

2011-10-10T09:24:00.001-07:00

Monday: Grilled Turkey Breast with Peanut Sauce

Brown Rice

Steamed Vegetable

Tuesday: Chicken Cilantro Enchilada's

Black Beans

Spanish Rice

Wednesday: The Works Pizza

Green Salad

Thursday: Spinach Lasagna

Garlic Bread

Friday: Out

Menu #72

2011-09-19T07:24:00.000-07:00

Monday: Angel Hair Pasta with Broccoli & Bacon in Alfredo Sauce

Tuesday: Chicken Cilantro Enchilada's

Black Beans

Spanish Rice

Wednesday: Beef Kebabs

Wild Rice

Thursday: Spinach Lasagna

Garlic Bread

Friday: Honey Pecan Chicken

Potatoes

Fresh, Steamed Green Beans

Menu #71

2011-09-13T13:48:00.001-07:00

Monday: Macaroni & Cheese

Cut up Fruit

Tuesday: Drip Beef Sandwiches

Roasted Potatoes

Wednesday: Blackened Cajun Chicken Pasta

Garlic Bread

Thursday: Pork Chops

Roasted Root Vegetables

Friday: Chicken & Veggie Packets

Bread

Chicken and Mushroom Goulash with Gnocchi

2011-09-11T19:57:00.000-07:00

I am back posting for a second time to share one of my favorite recipes from Rachael Ray. I have tweaked it a little bit over the last few years but I have mainly kept it the same. My whole family loves it and the kids always gobble it up. I brought this to a recipe exchange earlier in the year and it won first prize, so you know it is good!

Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 pound ground chicken
1/2 pound white mushrooms, sliced
2 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 teaspoons smoked paprika, 2/3 palm full
Salt and pepper
1 cup chicken stock
1 cup tomato sauce
1/2 cup sour cream or reduced fat sour cream
1/2 cup parmesean
1 package fresh gnocchi, in refrigerated section of market, 12 to14 ounces

Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, push it off to the sides of the pan then add mushrooms, garlic, onions and peppers to the center of the pan. Cook the vegetables 10 minutes then mix them together with chicken and season with smoked paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to low, simmer and cook 20-25 minutes then stir in sour cream and turn off heat. Add parmesean. Adjust seasonings, to your taste.

While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook gnocchi until they puff up like pillows and float, 5 minutes or to package suggestions. Drain gnocchi and add to chicken just after you stir in the sour cream.

Here's Rachael Ray's picture, I will take a better picture on Tuesday when
I make it for our family. :)

Menu #70

2011-09-06T09:42:00.001-07:00

Monday: Rotisserie Chicken

Pasta Salad with Goat Cheese & Arugula

http://tastebudsnblossoms.blogspot.com/2010/04/pasta-salad-with-goat-cheese-and.html

Tuesday: Cricket Burgers

Sweet Potato Salad

http://tastebudsnblossoms.blogspot.com/2011/07/cricket-burgers-and-sweet-potato-salad.html

Wednesday: Turkey Cutlets

Romaine Salad

Wild Rice

Thursday: Chili Chicken

Black Beans & Rice

Tortilla's

Friday: Meatball Sliders

Green Salad

Spaghetti a la Jayden

2011-08-21T08:01:00.000-07:00

One hot, summer day, my oldest wanted to help make dinner 'for me'. He planned what he wanted to make, shopped for it, and the result was delicious! I am so pleased that he wants to learn to cook and show love through the meals we make for others.

Browning the ground turkey - most of the meals that call for ground beef anymore, we make with ground turkey. But you can use ground beef or pork, or sausage...

Whatever sounds good to you!

Our neighbor sent some basil over that very morning. And fresh basil makes everything better!

The final product! It was delicious!

Here's our kid-friendly recipe, in case you have kids who would like to cook 'for you'!

Spaghetti and Meat Sauce

1 lb ground turkey
1 jar favorite pasta sauce
Salt & Pepper
1 bunch basil leaves, chopped
12 oz spaghetti noodles, or favorite pasta
parmesan cheese

1. Brown your seasoned ground turkey, add pasta sauce and let simmer for 20-30 minutes. My son added a special ingredient to add more flavor (he peppered the ground turkey a little more than I would have).

2. Prepare your noodles according to package instructions. Drain and set aside.

3. Plate your pasta and sauce, however you love! Top with parmesan cheese. Serve!

4. Make sure your child cleans up the dishes, too... It's not a labor of love without the clean-up!!

Blueberries, Blueberries, Blueberries!!

2011-08-11T14:06:00.000-07:00

I don't know about you but I've got a TON of blueberries right now. My M-I-L is a gardener and boy oh boy are my kids happy (and regular), thanks to her berry-growing-skills! My garden yielded about 5 peppers, 4 radishes, and enough lettuce for two salads. Yup, I'm not saving ANY money there yet. Husband says at this rate we should break even on the investment in 2030.
Anyhoo, I digress...
Here's the yummiest blueberry bars that I renamed for the excellent buttery flavor. I used good quality (in other words: double the price) butter that is actually YELLOW!
Worth. Every. Penny.
Here ya go, try to save some for the rest of your family:

Blueberry Butter Bars

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
Preheat oven to 375 & grease a 9x13 pan.
Mix together the sugar, flour, baking powder, lemon zest, & salt. Cut in the cold butter with either a pastry blender or a food processor (pulse until crumbly).
Press half into the pan.
In a separate bowl, mix together the remaj ing 1/2 C sugar, corn starch, lemon juice, & blueberries. Pour on top of the uncooked crust, then top with the rest of the crumb mixture.
Bake for 45 minutes (this took 55 in my boo-tay oven).
Enjoy!
--Elisabeth

-Courtesy to Smitten Kitchen

Candy Bar Chocolate Chip Sandwich Cookies via the Picky Palate

2011-07-29T14:12:00.000-07:00

I'm always hunting for a new food blog to follow - or a new recipe to try. I've come across the Picky Palate and have gained 15 pounds just looking at the yummy creations she makes.

I've made candy bar brownies, brownie covered oreos, some gooey white chocolate bars and much more...

For Father's Day I made my husband some Reese's Chocolate Chip Sandwich Cookies.

Yeah, you get what I'm saying...

15 pounds, Baby.

Candy Bar Chocolate Chip Sandwich Cookies
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup brown sugar
2 large eggs
1 Tablespoon pure vanilla
10 oz bag chocolate chips
Variety of snack size Reeses Peanut Butter Cups, Snickers and Kit Kat
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until well combined. Add eggs and vanilla until well combined.
2. Place flour, baking soda and salt in large bowl; mix then slowly add to wet ingredients. Add chocolate chips to combine. Using a cookie scoop take one scoop of cookie dough and place on top of snack size candy bar. Take another scoop of dough and place on bottom of candy bar. Seal edges together by pressing and cupping in hand until candy bar is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!
Makes about 24 LARGE Cookies
Here's a link to her cookies:
Collection of Picky Palate Stuffed Cookies

Pasta Salad with Goat Cheese and Arugula: revisited...

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

Nancy posted this recipe about a year ago. While going through some of my menu's past, I found it.
I made it again tonight... and this time, I served it warm. I let the warm pasta wilt the arugula and melt the goat cheese a little... I also cooked up some bacon and chopped up a rotisserie chicken and threw that in. I reserved some of the bacon grease and caramelized the red onion just a bit. It was so good!
The original post (here) also recommended you double the dressing. I didn't, and I wish I had! So, go ahead, double the dressing! You don't have to use it all, if you don't think you need it as you taste it.

Serves 4

Coarse salt and ground pepper
3/4 pound gemelli or other short pasta
1 can (15 ounces) cannellini beans, rinsed and drained
3/4 cup crumbled fresh goat cheese (3 ounces)
3 tablespoons olive oil
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1 bunch arugula (8 ounces), torn
1/2 small red onion, thinly sliced

Directions

In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.

Recipe and Photo, Martha, Everyday Food, June 09

Menu #62-69

2011-07-18T09:07:00.000-07:00

Menu #69
Monday: Cobb Salad
Hawaiian Bread

Tuesday: Crockpot Carnitas
Rice & Beans
http://tastebudsnblossoms.blogspot.com/2011/06/crockpot-carnitas.html

Wednesday: PW's Meatball Sliders
Green Salad

Thursday: PW's Ranch Chicken
Potato
Broccoli

Friday: Bulgur and Salmon Salad

Menu #68

Monday: Curry Chicken Salad Wrap

Homemade Potato Chips

Tuesday: Capellini with Tomatoes & Basil

Garlic Bread

http://tastebudsnblossoms.blogspot.com/2010/03/capellini-with-tomatoes-and-basil.html

Wednesday: Chicken Stuffed with Proscuitto & Fontina

over Arrugula

http://tastebudsnblossoms.blogspot.com/2010/03/chicken-stuffed-with-prosciutto-and.html

Thursday: Shrimp & Tortellini

Friday: Tilapia with Green Beans, Corn and Pesto

http://tastebudsnblossoms.blogspot.com/2009/07/tillapia-with-green-beans-corn-and.html

Menu #67

Monday: Pineapple & Chicken Quesadilla

Black Beans

Tuesday: Rotisserie Chicken Wrap

Potato Chips

Wednesday: Skirt Steak Salad

Crusty Bread

Thursday: Kebabs

Hummus & Pita

Friday: Roast Chicken

Red Potatoes

Green Beans

Menu #66

Monday: Garden Veggie Linguine with Cilantro Pesto

Bread

Tuesday: Chicken Jambalaya

White Rice

Wednesday: Pork Tenderloin with Pineapple & Papaya Salsa

Black Beans

Cole Slaw

Thursday: Stacked Sweet Corn, Black Bean & Ground Turkey Enchilada

Spanish Rice

Friday: Tortilla Soup

Tortillas

Menu #65

Monday: Grilled Chicken & Pineapple Quesadilla's

Black Beans

Tuesday: Tomato, Basil & Mozzarella Panini's

Potato Chips

Wednesday: Bowtie Lasagna

Garlic Bread

Thursday: Beef & Bean Burritos

Spanish Rice

Friday: Mini-Meatball Sliders

Green Salad

Menu #64

Monday: Lemon -Basil Pasta

Rotisserie Chicken

Green Salad

Tuesday: Slow-Cooker Roast

Carrots & Potatoes

Wednesday: Grilled Chicken with Pico de Gallo & Pepper Jack

Black Beans

Green Salad

Thursday: Fish Taco's

Cole Slaw

Black Beans

Friday: Turkey Burgers

Potato Chips

Menu #63

Monday: Rotisserie Chicken

Corn Salad (Corn, Blue Cheese, Bacon, Red Onion, Grape Tomatoes)

Tuesday: Shredded Beef Taco's

Beans & Rice

Wednesday: Pepper Jack Chicken

Spinach

Thursday: Spaghetti & Garlic Bread

Salad

Friday: Warm Penne Pasta Salad

(Feta, Fresh Tomatoes, Basil, Chicken)

Menu #62

Monday: Meatball Sliders

Green Salad

Tuesday: Skirt Steak

Stir Fry Vegetables

Brown Rice

Wednesday: Grilled Chicken

Lemon-Basil Pasta

Thursday: Taco Salad

Friday: Caramelized Onion & Proscuitto Pizza

Green Salad

Cricket Burgers and Sweet Potato Salad

2011-07-09T08:40:00.000-07:00

This is my first post on TB&B and in honor of 4th of July week (which is almost over but I meant to do this post earlier in the week so instead of 4th of July week we can insert BBQ'ing in the summer) I thought I would start with my favorite hamburger and my sweet potato salad. I like to cook all kinds of things, but I always come back to my very favorite thing in the world...Hamburgers. Whenever my husband and I are out on a date, I tell him to not let me get anything besides a hamburger because I know that I will be disappointed.

I am going to start with the sweet potato salad. I came up with this recipe because it was my very favorite thing in the deli at New Seasons Market (a local Portland grocery store that I happen to work at). I came home one day and decided that I would make my own version of it and have never bought it since.

Ingredients

5-6 small sweet potatoes
4-5 hard boiled eggs
2 large pickles
1 red onion
2 T. stone ground mustard
mayo
salt and pepper

Cut up sweet potatoes into small peices and steam until tender. Meanwhile cut up eggs, pickles, and red onion and add together in large bowl. Add the mustard and stir. When the sweet potatoes are done add them to mixture. Add mayo until desired creaminess is attained. I normally add a T. at a time until it is where I want it. The eggs add for some creaminess as well and I don't like to over mayo it. Add salt and pepper to taste and the put in the fridge for an hour or more so all the spices come together.

My Husband and I love to watch Man vs. Food. I could care less about the eating challenge but the food stops that he makes before gives me a lot of inspirations for hamburgers, pizzas, hot dogs, and any other sort of food that is not very good for you. Anyways, this hamburger was inspired by man vs. food watching and it quickly became one of our favorites.

Here's what you need for yummy deliciousness: A good hamburger bun (not a cheap one because it will fall a part with all the juices), jalapenos, cream cheese, bacon, hamburger, red onion.

The directions for this are pretty self explanatory but I will do a little explaining.

First you need to grill up the jalapenos. You can scrape out as much of the white stuff that you want to determine how spicy you want it.

Side note: Did you know that it is the white part inside of the jalapenos that the spice comes from not the seeds. Go ahead and try it! I was skeptical at first too when my brother in law told me but I tried a seed and I found out that they arn't spicy at all.

Cook up the bacon and the hamburgers. I personally make my own hamburgers but if you don't have time to do this and just buy the pre-made ones that's fine too. The same brother-in-law that told me about the jalapenos also told gave me this tip when making your own hamburgers. Soak some bread in some milk and then add it into the hamburger mixture. This little step helps retain the juices in the burger. This has been such a good tip for super juicy hamburgers.

Once all three things are cooked it is time to layer. Here is what I do but you can do whatever you like:bun, red onion, bacon, hamburger, sliced cream cheese, jalapenos, and bun.

Add some extra ingredients like avacado or lettuce and the yumminess just continues to increase. You really don't need to have ketchup and mustard with this burger because it is so flavorful already. I personally think it interferes with the taste but I am not telling you what to do. :)

Here it is with the sweet potato salad:

Strawberry & Blueberry Scones

2011-06-20T19:59:00.000-07:00

I have tons of beautiful, fresh summer Berries hanging out in my fridge. I wanted to make a dessert that wasn't super sweet and recipe test for some family that I am having this weekend. These were just right. I have made scones before, and sometimes they turn out dry. These were perfect. I think they would work with any fruit. I used Blueberries and Strawberries. The key to keeping the water content of the fruit from creating soggy scones is to freeze the fruit before adding to the dough. I sliced the Strawberries into bite sized pieces and froze them in a bowl with the Blueberries for probably 20 minutes while I made the dough. I think you could even use frozen fruit if you wanted to- making sure to keep it frozen until ready to bake.

Ingredients:
8 tbsp. (1 stick) unsalted butter, frozen whole (you are going to grate it into the dough)
1½ cups (7½ oz.) fresh blueberries (I used 1 cup Blueberries and 1/2 cup sliced Strawberries)
½ cup whole milk
½ cup sour cream
2 cups (10 oz.) all-purpose flour, plus more for dusting the work surface
½ cup sugar, plus extra for sprinkling
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. finely grated lemon zest
2 tbsp. unsalted butter, melted (to brush on top prior to baking)
Directions:
Adjust an oven rack to middle position and preheat to 425˚ F. Place the blueberries (fruit) in the freezer until needed.
Whisk together the milk and sour cream in a medium bowl; refrigerate until needed. Combine the flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl. Whisk to combine. Grate the butter into the bowl using a box grater or a food processor. Toss with fingers until thoroughly coated.
Add the milk mixture to the dry ingredients and fold with a spatula just until combined. Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball. Add small amounts of flour as needed to prevent sticking.
Roll the dough into a 12-inch square. Fold the dough into thirds like a business letter (a dough scraper really helps with these steps). Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.
Return the dough to the floured work surface and roll into an approximately 12-inch square again. Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface. Roll the dough up to form a tight log. Lay the log seam side down and press the the log into a 12 by 4-inch rectangle. Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles. Transfer to a parchment lined baking sheet.
Brush the tops of the scones with melted butter and sprinkle lightly with sugar. (If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed.) Bake until the tops and bottoms are golden brown, 18-25 minutes. Transfer to a wire rack and let cool at least 10 minutes before serving.

Entertaining from Cook’s Illustrated, Spring 2009

Introducing...

2011-06-15T13:24:00.000-07:00

... A few good cooks!

Taste Buds & Blossoms is growing!

We have two new ladies contributing to the blog now.

We are so excited to be collaborating with Elisabeth and Emilie.

Elisabeth just posted her first below, Crockpot Carnitas.

Comment on her recipe and show her the love!

Crockpot Carnitas

2011-06-15T12:40:00.000-07:00

Okay folks, this is my first post and I gotta tell ya, I'm a bit nervous...

What to do when you're nervous about posting food for the entire world to read/see...?

Hide.

Or...

Post killer food.

Hence, this recipe for Carnitas.

It's "off the hook" yummy.

No, I don't normally talk like that.

Please stay...

I promise it'll be worth it.

So first thing you do is get either a pork shoulder roast or some boneless pork country style ribs. I think the ribs are easiest, cuz if you get the roast you have to take the time to cut it into chunks. I have four kids. I do not have time to cut meat both before I cook it and before it goes into their mouths. So I get the ribs.

Rub it all over with salt and let it sit in the fridge overnight. If you accidentally skip this step (eg. fall asleep on the couch with your mouth open at 9pm like I do) just salt the pork before you stick it in the crockpot.

Next, brown it in a big heavy pot. Put some oil in the bottom of the pot and sear the meat. If you are too lazy (or running late), never fear, cuz you can just throw it in the crockpot as is.

Salted, that is.

Above is the meat simmering away while I fold laundry.

Don't you love a crockpot meal?

And yes, that is a recipe for The Barefoot Contessa's Outrageous Brownies in the background, complete with chocolate smear.

Mix together in a small saucepan:

Some water,

1 Tbsp chile powder

1 Tbsp ancho chile powder

1 cinnamon stick

garlic (as much as you like)

2 tsp cumin

Warm the water and whisk the seasonings in. Pour it over the meat in the crockpot. If you decide you have the time to sear the meat first, you can do this in the pot you seared it in so as to deglaze the pot. This is not rocket science. You don't have to boil the water or even heat it up very hot.

Add 2 bay leaves to the crockpot, along with more water until the meat is 3/4 covered, and close the lid.

Cook on high for about 5 hours. My crockpot is veeeeeeeeeery old, however (as is my microwave, which takes about 5 min to pop a small bag of popcorn) so you may want to turn yours down to low. Just get the meat cooked until it's falling apart.

Next, shred the meat.

Spread it on a cookie sheet or jelly roll pan and heat your oven to 400.

Take the juice from the crockpot and put it in your gravy fat separator (aren't you glad you have one and are using it more than one time a year at Thanksgiving...? You're welcome).

After about 15 minutes of roasting the meat, I pour a little of the juice over the meat, stir it up with tongs, then stick it back in the oven. I repeat this 2-3 times. This is the crucial step. You don't want dry Carnitas. But you do want them CRISPY. So set your timer and make sure you don't forget about them while you're eating your BonBon's, reading your novel, taking your bubble bath....ahhhhh....

It should look like this (ignore the double jointed thumb and fingernail I chopped off with my BIG knife while slicing tomatoes, please):
We love this meal.

It doesn't even matter if it's on paper plates.

Top with coleslaw (mix up some mayo, lime juice, cilantro, and apple cider vinegar for a quick dressing), avocado, Cotija cheese, sour cream, spread refried black beans on the tortilla, whatev's...

Toast your corn tortillas and you'll be in heaven.

And make the Barefoot Contessa's Brownies for dessert.

(Courtesy to David Lebovitz, adapted from his Carnitas recipe)

Lemon-Basil Pasta

2011-06-06T15:32:00.001-07:00

I love a good lemon sauce. It goes with so many of my favorite foods, fish, chicken, pasta... Bacon.

I love basil - I could eat it with toast and butter everyday. But my family is looking for something a bit more substantial for dinner.

In one of my lemon sauce moods, I threw in the basil and crisped up some bacon - and Wa-lah. Dinner was served.

Here's the basics for the sauce:

1 Lemon, juiced and zested & another lemon for a fresh squeeze over the top in the end

4 T butter

4 T olive oil

A handful of Basil leaves

Crumbled Bacon

Parmesan Cheese, grated or shredded for topping.

Cook up some Pasta & reserve some water. (I used linguine)

Over a low heat, melt butter. Combine olive oil and slowly add lemon juice and zest. Making sure to stir between each addition.

Pour the sauce over the linguine - this is where you add some reserved pasta water if you feel the noodles are sticking. Just add a tablespoon at a time - you don't want to water the sauce down. Then sprinkle in the chopped basil. Stir to evenly combine.

Spoon portions into a pasta bowl, and top with more fresh basil, bacon and parmesan cheese. And squeeze a bit of fresh lemon juice over the top for a fresher tasting pasta.

Try it as a light dinner with some crusty bread. Or add a grilled chicken breast or your favorite fish to make it more substantial.

Enjoy!

Peach and Strawberry Soda

2011-04-15T08:38:00.000-07:00

I watched this episode the other day and this sounded so good. I made it using just the Strawberries, as I was making it from memory. Oops. Either way, this was really good! A fun treat for my daughter. I plan on making this all summer long for the kids, as I believe it's a great substitute for "real soda". You can cut back on the sugar, and use fresh berries/fruit when available. I did and it was great (and pretty too!)

2 cups water
1 cup sugar
1 cup (6 ounces) frozen and thawed peaches (preferably with no sugar added) or 2 fresh peaches, peeled and pitted - Didn't use
1 cup (6 ounces) frozen (preferably with no sugar added) and thawed or fresh strawberries - I used fresh
1/4 cup fresh lemon juice (from 1 large lemon)
1 teaspoon lemon zest (from1/2 large lemon) - I forgot! didnt use
1 cup sparkling water
Ice

Directions:
In a small saucepan, bring the water and sugar to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, 2 to 3 minutes. Set aside to cool for 20 minutes.
In a blender, combine the cooled syrup, peaches, strawberries, lemon juice, and lemon zest. Blend until smooth. Add the sparkling water and pour into an ice-filled pitcher.
Recipe: Giada De Laurentiis

Menu 62

2011-03-21T10:12:00.001-07:00

Monday: Meatball Sliders

Green Salad

Tuesday: Skirt Steak

Stir Fry Vegetables

Brown Rice

Wednesday: Grilled Chicken

Lemon-Basil Pasta

Thursday: Taco Salad

Friday: Caramelized Onion & Proscuitto Pizza

Green Salad

Tom Colicchio's Braised Short Ribs

2011-03-13T08:08:00.000-07:00

Made these for dinner the other night. Delicious!!! The recipe calls for marinating overnight Doh! What if you don't have overnight? I marinated mine for about 5 hours during the day. They were still superb!

I served them with PW's Creamy Herbed Potatoes- which totally deserves a post of its own. Heaven on a plate.

Ingredients
2 tablespoons canola oil
6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note (I used regular short ribs and they were great!)
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, sliced
3 celery ribs, sliced
3 garlic cloves, thickly sliced
One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
4 thyme sprigs
3 cups chicken stock- I used beef because thats what I had.

Directions
1.In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.

2.Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.

3.Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.

4.Skim off as much fat as possible, serve

Make Ahead:
The braised short ribs can be prepared through Step 4 and refrigerated for up to 2 days.

Notes: Flanken-style short ribs (short ribs cut across the bones instead of parallel to them) can be ordered at butcher shops.

PW's Sesame Noodles

2011-03-10T14:12:00.000-08:00

I've made these noodles a few times now, after my mother-in-law recommended them to me.

The first time I made them, the kids were raving over the aroma of them. They continually asked, "When is dinner, mom?" And, "What are you making???" I believe this is the night that my middle child announced that she wants to be a 'cooker' when she grows up, just like me.

Then we sat down to eat.

My oldest loved them. I mean, looooovvveed them. Like, face-to-plate, sucking these noodles down.

My middle-est, not so much. She took one look at those scallions and decided it was gross.

My youngest thought they were ok. She ate a few bites, picking all green things out, and announced that she did NOT, after all, like these noodles.

Sigh. Most nights, though, are like this.

I decided to be brave and try them again. This time, not so much chili oil (the spice was too much for them) and put some aside sans scallions for the girls. But, again, the girls wouldn't eat them because they had already 'tried' them and the verdict was already in.

Jayden devoured his. And theirs.

But most nights are like this. It's always a fun-filled evening of, "Sit down and EAT!!"

So, after giving you all of that information, I have to tell you that I loved them. I think they are light and flavorful and such a great way to get the whole wheat noodle a spin. And most people who know me well, know that I am not a huge fan of asian cuisine. I mean, I like PF Changs, Pick Up Stix, Pei Wei, you know, the American-ized versions of these dishes. I enjoy making a stir fry every once in awhile. And I like white rice with soy sauce. Does that count? I liked fried rice, til I found out they put an egg in it. I liked egg-drop soup til I found out that it, too, has an egg actually dropped in it. (By now you are thinking, "Why is she surprised her kids don't like this?")

So, anyway, I knew I wanted to post this recipe as soon as I could smell them cooking. I knew it again, when it took like 5 minutes to throw together. And I knew it again when they looked so amazing sitting next to my oriental veggies and the skirt steak I prepared to go with it. And, finally, I knew it when I tasted them and their spicy, savory delicious-ness.

So, here it is (my notes are in parentheses & italicized):

PWs (Pioneer Woman's) Simple Sesame Noodles

Ingredients
12 ounces, fluid Thin Noodles, Cooked And Drained (I used whole wheat angel hair)
¼ cups Soy Sauce
2 Tablespoons Sugar
4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
3 Tablespoons Pure Sesame Oil
½ teaspoons Hot Chili Oil (This is where I held back the 2nd time. It didn't seem like a lot when at the time, but it was...)
4 Tablespoons Canola Oil
2 Tablespoons Hot Water
4 whole Green Onions, Sliced Thin

(I had some sesame seeds that I toasted, just for kicks.)

Preparation Instructions

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions (and sesame seeds!) and toss.
Serve in a bowl with chopsticks. Yummy!

Menu #58 - 61

2011-03-07T07:49:00.001-08:00

Menu #61
Monday: Caramelized Onion & Proscuitto Pizza
Salad
Tuesday: Skirt Steak
Sesame Noodles
Wednesday: Tequila Lime Chicken
Rice & Beans
Thursday: Hamburgers & Potato Chips

Menu #60
Baked Rigatoni
Garlic Bread

Chili & Cornbread

Chicken & Brown Rice in Cream Sauce

Menu #59
Monday: Spaghetti
Garlic Bread
Tuesday: Rolled Tacos
Guacamole
Rice & Beans
Wednesday: Chicken, Broccoli & Potatoes
Thursday: Black Bean Soup With Andouille Sausage
Brown Rice

Menu #58

Monday: Chicken & Couscous

Roasted Broccoli

Tuesday: Chili & Cornbread

Wednesday: TFs Sicilian Style Spaghetti

& Eggplant

Garlic Bread

Thursday: TFs Ultimate Beef Stew

Peasant Bread

Friday: Out

Burgundy Mushrooms

2010-12-11T19:08:00.000-08:00

This recipe is adapted from Pioneer Woman's "Burgundy Mushrooms". Look, I even stole her picture. Please don't be mad, PW. Why adapt a PW recipe you may ask? Everything she makes is perfectly delicious! True, I say- but I didn't have the Burgundy wine, and neither did my grocery store. I desperately tried to talk myself into driving to the local wine store.. and then I didn't have any fresh Dill, but I had some other herbs.. so I went for it. And they turned out AWESOME!
I will post her original recipe and put in (Italics) what I did.

4 pounds White Button Mushrooms
2 sticks Butter
1-½ teaspoon Worcestershire Sauce
1 liter Burgundy Wine (other Reds Will Work) (I used a liter of Cabernet Sauvignon, along with 2 TBS brown sugar to add the sweetness I was loosing by not using a Burgundy)
1 teaspoon Freshly Ground Black Pepper
2 cups Boiling Water
4 whole Chicken Bouillon Cubes (I used 1 TBS of chicken "Better than Bouillon")
4 whole Beef Bouillon Cubes (I used 1 TBS of beef "Better than Bouillon")
teaspoon Dill Seed (I used 1 large sprig of Rosemary, 2 med sprigs of Thyme- Just throw the whole thing in. Be sure to pick out stems before serving)
5 cloves Garlic, minced (I also added a large shallot, minced)
teaspoons Salt

Preparation Instructions

Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.
Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours. (At this point, I transferred all of this into a crockpot and cooked on low for 6 hrs)

Remove the lid, then continue cooking, uncovered, for three hours. (I did this as well, I noticed it helped reduce the juices and thicken up a bit)

Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl. Dip crusty bread in the juice—yum!

(The juice also makes an AWESOME Gravy base for your Prime Rib roast this holiday. Just freeze the left over broth. When you are ready, thaw and use it in place of your stock, along with drippings from your Prime Rib- amazing!)

Sicilian Style Spaghetti & Eggplant

2010-12-08T17:40:00.000-08:00

I borrowed the Tyler Florence book, Tyler's Ultimate cook book from a friend. I've slowly been able to make a few recipes here and there... I thought I was making Sicilian-Style Spaghetti tonight. I made a mistake when I searched for it on the internet the other day. So, instead, I ended up with Sicilian Style Spaghetti & Eggplant ~ and I'm so glad I did! It was delicious!! And I still have another new recipe to try with the Sicilian-Style Spaghetti.

I copied the recipe below from Foodnetwork.com - but I also made a few changes. If you want to see their version, click here: Sicilian Style Spaghetti & Eggplant

I have to say this, I loved, loved, loved the eggplant this way!!

Ingredients

For the eggplant:

1 medium eggplant
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 garlic cloves
1/2 lemon, juiced
6 fresh basil leaves
Kosher salt and freshly ground black pepper

For the spaghetti:

3 tablespoons extra-virgin olive oil
1/2 medium onion, chopped
1 tsp red chile flakes
2 garlic cloves, minced
1 jar artichoke hearts, drained and cut in half
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch of sugar
1 tablespoon capers
Salt and freshly ground black pepper
1 pound spaghetti
1/2 cup freshly grated parmesan cheese

Directions

Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.

(YUM!!)

Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile flakes, garlic, artichoke hearts and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.

Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente, drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.

Menu #57

2010-12-06T10:07:00.001-08:00

Monday: Steaks w/ Cauliflower &

Crispy Breadcrumbs

Tuesday: PWs (Ground Turkey) Meatball sliders

green salad

Wednesday: Beef Tenderloin

PWs Fancy Pants Macaroni

Thursday: Green Chili & Chicken Soup

Tortilla Strips

Friday: Out

Grilled Pesto Bread

2010-11-30T06:55:00.000-08:00

Grilled Pesto Bread

We had this bread at Reef restaurant, here in Houston. If you watched "The Next Iron Chef" last season, Chef Caswell was one of the contestants - and Reef is his restaurant. We went there last May with my mother-in-law and her husband while they were visiting.

The bread basket they had at Reef had this delicious ciabatta bread with some pesto smeared on top and then lightly grilled. At the time, I was planning a birthday bash for my friend and new instantly that I wanted to serve this bread at the dinner.

So, I bought a baguette (mistake #1) and covered it with pesto then hubby grilled it (which could be mistake #2 - just cause he was entertaining friends at the same time, and a little distracted.) The bread turned out a little hard and crunchy. Not the way it was at Reef.

And then I sort of forgot about trying to make it again (definitely mistake #3).

Last week I made some Mashed Potato Soup and thought, "OOOH, I should try to make that pesto bread again!"

This time I bought ciabatta bread. I grilled it myself and I will not wait 6 months to have it again!

Here's what you need:

Ciabatta Loaf, sliced thin

Pesto (I used Classico Pesto, yum.)

BBQ or grill pan

Heat your grill pan or BBQ to a pretty high heat. Smother a few slices of bread with the pesto and place on grill. I grilled both sides of the bread - and because your pan or BBQ are hot, it will cook fast.

I love the smokey flavor the BBQ gives - so I recommend using it!

It's so easy and so flavorful and so cheap!

Menu #56

2010-11-29T20:01:00.000-08:00

Monday: Fish & Chips

(a new recipe from my MIL, I've been craving this ever since she told me about it! I just have to get some fresh Tilapia...)

Tuesday: Pork Tenderloin

PWs Fancy Macaroni

Wednesday: PWs Tequila Lime Chicken

Spanish Rice & Black Beans

Tortilla's

Thursday: PW's Drip Beef Sandwiches

cole slaw

garlic bread

Friday: Camping

Saturday: Camping

Menu #55

2010-11-09T12:01:00.001-08:00

Monday: Fish & Chips

(a new recipe from my MIL, I've been craving this ever since she told me about it! I just have to get some fresh Tilapia...)

Tuesday: Tomato Sauce w/ Butter & Onion

Tortellini

Garlic Bread

Wednesday: Pepper Jack Chicken

Spinach

Roasted Potatoes w/Salsa Verde

Thursday: PW's Drip Beef Sandwiches

cole slaw

garlic bread

Friday: Pasta with Gorgonzola and Beef Tenderloin

bread

Saturday: out to dinner

Chili Chicken

2010-11-04T06:55:00.000-07:00

From Adrianne Campbell (from Cuisine at Home magazine)

1 1/4 lb. boneless skinless chicken breasts

1 T. brown sugar

1 tsp. chili powder

1 tsp. salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

2 T. olive oil

Combine above ingredients with chicken and toss to coat. Just grill them for a few minutes. Recipe calls for cut chunks of chicken on skewers, browned on the stove top then finished in the oven at 400 for a few more minutes. Adrianne just grills the chicken out on the grill without the skewers.

I got this recipe off the This Week For Dinner website : http://thisweekfordinner.com/

I loved how easy this recipe was - and very flavorful. I also grilled on the BBQ them instead of the cooking on the stove top.

Menu #54

2010-11-01T09:25:00.001-07:00

Monday: Rotisserie Chicken Quesadilla's

black beans & rice

Tuesday: PW's Drip Beef Sandwiches

Wednesday: Fish & Chips

(a new recipe from my MIL, I've been craving this ever since she told me about it! I just have to get some fresh Tilapia...)

Thursday: Bean burrito's

Friday: out of town

Saturday: out of town

Jack O' Lantern Cheese Ball

2010-10-30T10:16:00.000-07:00

(Or just a Cheese Ball!) I hosted a Halloween Party fit for toddlers yesterday. This little guy turned out so cute! This is a recipe from my Step Mother In Law, and it's my go to Cheese Ball Recipe. For occasions other than Halloween, I roll it in Chopped Pecans.
2 (8 oz) blocks of Cream Cheese, softened
1 (4.5 oz) jar of Dried Beef (see note)
Bunch of Green Onions, finely chopped. I used 4 large ones, white and green
Dash of Worcestershire Sauce
* For this party, I rolled it in finely shredded mild cheddar cheese. The face is Black Olives and the stem is a small, whole Dill Pickle*

Mix all ingredients and form a ball. Roll in desired Cheese, or Chopped Pecans, or Walnuts. Serve with assortment of Crackers, Veggies etc.

*Note~ Dried Beef I thought what the heck is dried beef? and it sounds so gross. Don't let it scare you! I found it in the isle with all the canned meats (think tuna). It was in a small, clear jar, and it's like dried, thinly sliced summer sausage. It's delicious in this cheese ball.

Popcorn 101

2010-10-27T12:31:00.000-07:00

ok, i realize that popcorn doesn't sound that hard to make. and it isn't. you buy some microwave-thingys, follow directions on the box, and WAHLAH! you have a tasty snack. but for some reason, it always bothers me HOW much they charge for that microwave stuff. it's ridiculous. and even if you have a coupon, it's just that, well, it's something you have to find, cut out, find again when you're in the grocery store, and actually USE in order to save any money.

So here's a super easy way to make popcorn and to make it CHEAP! cause a bag of whole kernels in the store is around $1.50...

i've been doing this for years... literally - years. before i had kids. way back in the days of working full-time as a preschool teacher. so i had kids - 12 of them, usually.

and i used to get the Martha Stewart Living Magazine - that was before the whole scandal.

somewhere in some magazine, i read how easy it was to put some popcorn kernels in a paper bag, microwave it and you get some popped corn.

So, here's a breakdown of "my" recipe:

1/4 cup whole kernel popcorn

2 paper bags (if you don't have paper lunch bags, i've put it in a microwavable bowl WITH LID loosely on top)

microwave

optional: popcorn toppings

I split the 1/4 cup kernels between the 2 paper bags. I drizzle a bit of olive oil over the kernels and sprinkle some salt on top.

Then, put 1 bag into the microwave at a time - for about 1 minute (i usually put it in for 1 min and 10 sec, to be exact).

It gets all warm and popppy and yummy. add salt or butter or any popcorn toppings you like. try cinnamon and sugar if you want something sweet!

all for pennies.

Pumpkin Waffles

2010-10-25T09:16:00.000-07:00

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon (or pumpkin pie spice, I used one ts. of each)

4 large eggs

2 cups milk

1 cup canned solid-pack pumpkin

3/4 stick (6 tablespoons) unsalted butter, melted

Vegetable oil for brushing waffle iron or cooking spray

Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk eggs in a large bowl with milk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined
Brush waffle iron lightly with oil and spoon batter into waffle iron. Drop lid and cook until golden brown.
Transfer waffles to rack in oven to keep warm and crisp, while making the rest of the waffles.

Menu #53

2010-10-25T08:34:00.001-07:00

Monday: Spaghetti with Meat Sauce

garlic bread

Tuesday: Mashed Potato Soup (http://tastebudsnblossoms.blogspot.com/2010/01/mashed-potato-soup.html )

crusty bread

Wednesday: Mini-Meatball Sandwiches (we didn't make this last week)

garlic bread slider rolls

Thursday: Pan-Fried Chicken

Mashed Potatoes

Salsa Verde

Friday: Fajita Panini's (http://tastebudsnblossoms.blogspot.com/2010/09/fajita-panini.html )

Saturday: Fish & Chips

(a new recipe from my MIL, I've been craving this ever since she told me about it! I just have to get some fresh Tilapia...)

Menu #52

2010-10-25T08:31:00.001-07:00

Monday: Chicken Tortilla Soup (cheddar, cilantro, sour cream)

Brown Rice

Tuesday: Ranch Chicken (Smoked Cheddar, Bacon)

Roasted Potatoes

Asparagus

Wednesday: Lasagna (Spinach, Ricotta)

Garlic Bread

Thursday: Pan-Fried Chicken

Mashed Potatoes

Salsa Verde

Friday: Mini-Meatball Sandwiches (on slider rolls flavored with garlic bread seasoning)

Green Salad

Saturday: Work Party -- Burger Throwdown!

French Toast Waffles

2010-10-24T07:40:00.000-07:00

Okay fine, I stole 2 recipe ideas from Tyler Florence's new Cookbook, Family Meal. This is brilliant to a busy mom! French Toast Waffles.
I'm going to post my french toast recipe:
4 eggs
1/4 c. milk
2 Tbs. melted butter
1 ts. vanilla extract
1/2 ts. cinnamon
Beat all ingredients until well combined.

I used Wheat Sandwich Bread, but you can use any bread! I imagine a day old French bread would be amazing.

Preheat your waffle maker. Spray with Pam, or wipe with oil to prevent sticking.
Dip the bread in the batter and place on your waffle iron. Once each "square" is filled with bread (Mine makes 4), drop the lid as if you are making waffles.
Cook until brown and crispy.

These were great! I love how crispy the bread gets! No more soggy French Toast in this house, yum!
Please excuse this picture, it's from my phone, and snapped in a not so pretty manner as ravenous children were attacking me.

Chili Relleno Rice

2010-10-23T10:30:00.000-07:00

I have to confess that I did a very bad thing. I was browsing around Barnes and Noble this week and I came across Tyler Florence's new Cookbook, Family Meal. While I flipped through it I came across a recipe that sounded soooo good, and would match perfectly with the Ribeye Steak and Corn on the Cob Meal I was planning to cook for my family who was visiting from Colorado. I didn't want to be obvious (not sure on the rules about stealing a recipe without buying the book); which, by the way, is fabulous and is on the top of my Christmas list this year. So as I was trying to memorize the recipe, I decided to do this:

Camera phones come in handy sometimes. Is this illegal? Should I not be airing my dirty laundry on this blog? Well, either way, I will buy the book, I promise. And I feel much better now.
Amen.

Chili Relleno Rice

2 Cups Cooked Rice
2 Cups Sour Cream
1 Can Cream of Chicken Soup
2 (7 oz) Cans Chopped Green Chili's
2 1/4 Cups Cubed Monterey Jack Cheese
Salt and Pepper to taste

Preheat oven to 375.
In a medium bowl, combine sour cream, cream of chicken soup, green chili's, salt and pepper. Stir to combine.
In a casserole dish, add rice. Pour cream mixture and over the rice. Drop in cubes of cheese and stir to combine. Cover and bake at 375 for 20-30 minutes until warm and bubbly and slightly brown on top. Delicious!!
Recipe from Tyler Florence Cookbook, Family Meal

Burger Throw down!!

2010-10-19T10:22:00.000-07:00

Last weekend, my husband's work friends came over for a BURGER THROW DOWN!

It was so much fun, and such good food - there were all kinds of burgers... but our camera was (always is) on the fritz ~ so I am posting the pictures that are actually focused.

There were burgers stuffed with portobello mushrooms, sauteed white onion and marscapone cheese (one of my favorites...)

Another burger was blended with steak sauce and smeared with a jalapeno ranch secret sauce and topped with spicy pepper relish and sat on a hawaiian bread sandwich roll.

The winning burger (I know, I can't believe I didn't get a good picture of it) was made with ground rib-eye, smeared with a horseradish cream sauce and topped with sauteed mushrooms and swiss cheese. The rib-eye was so rich and delicious and the sauteed mushrooms were very flavorful.

I hope these burgers inspire you to make something a little different...

The health-nuts of the group made this one. It was a bison burger - with some dried cranberries in the burger (sounds weird, but was really good), topped with spinach, sprouts, avocado, red onion... They cooked it perfectly, it was very tender.

These were lamb burgers/sliders. Mixed inside the meat was chopped mint and some garlic. They were cooked over a charcoal BBQ instead of the gas grill. Then topped with feta, rosemary and more mint, and a squeeze of fresh lemon juice. The marble rye bread was brushed with olive oil and lemon zest and broiled. Again - cooked perfectly and so many fresh flavors.

This was one of my husbands burgers -- inspired by a Cricket Burger he had on his trip to Denver, CO recently. It was a half pound burger of lean ground beef, seasoned with tapatio sauce, salt & pepper. Then topped with (gulp) cream cheese and fresh diced jalapenos! The spicy hot was cooled by the creamy cream cheese... good job babe!

ok, this is the other burger entry by my husband - inspired by our favorite appetizer at our favorite family restaurant, Outback Steak House.

Again, a half pound burger made with lean ground beef seasoned the same way. Then topped with (drum roll, please!), CHEESE FRIES!! French fries fried to golden perfection (by me), then smoked cheddar and crumbled bacon were piled on top. He popped them under the broiler to melt the cheese a bit... ooohhh -- heart attack on a plate, but so good!

Carrot Coriander Soup

2010-10-14T17:02:00.000-07:00

This one comes from my friend Gretchen Buegge -- I knew her in San Diego and now she and her family live in Yakima, Washington...

Ingredients:

3 1/2 cups of carrots (peeled and cut into chunks)

1 Tbsp Olive Oil

3 Tbsp butter

1 onion, chopped

1 stick of celery (sliced), plus 2-3 pale leafy celery tops

2 small potatoes, peeled and sliced

4 cups of stock (vegetable or chicken)

3 tsp ground coriander

1 Tbsp chopped fresh coriander (also known as cilantro)

3/4 cup of milk

salt and freshly ground black pepper

Method:

1. Peel and chop carrots. Heat the oil and 2 Tbsp of butter in a large saucepan. Saute onion over gentle heat for 3-4 minutes, until slightly softened. Do not allow to brown.

2.) Slice the celery and chop the potatoes. Add them to the onions and cook for a few minutes, then add the carrots. Continue to cook over a gentle heat for 3-4 minutes, stirring and then cover.

3.) Reduce the heat even further and sweat vegetables for about 10 minutes. Shake the pan or stir occasionally so the vegetables do not stick to the bottom of the pan.

4.) Add the stock and bring the liquid to a boil. Half cover the pan and simmer for a further 8-10 minutes, until the carrots and potatoes are tender.

5.) Remove 6-8 tiny celery leaves for garnish and finely chop the remaining celery tops. Melt the remaining butter in a small saucepan and saute the ground coriander for about 1 minute, stirring constantly.

6.) Reduce the heat and add the chopped celery tops and fresh coriander and saute for about 1 minute - set aside.

7.) Process the soup in a food processor or blender and pour into a clean saucepan. Sitr in the milk and coriander mixture. Season, heat gently, taste and adjust seasoning. Serve the soup garnished with the reserved celery leaves.

*** also tastes good garnished with a bit of sour cream, cheese or hot pepper sauce.

I got this recipe from "The Complete Vegetarian" cookbook. I tweaked it just a tad. :)

PW's Corn Chowder with Chili's

2010-10-11T19:03:00.000-07:00

I made Pioneer Woman's Corn Chowder with Chili's for dinner tonight. It was so good! She is such a fabulous cook! I have loved every recipe I have ever tried. Which is a lot. This was great for a nice Fall meal. I served it with a baby green salad with a honey vinaigrette, and crusty sourdough bread. Delicious! You can find the recipe HERE

Menu #51

2010-10-11T09:04:00.000-07:00

Monday: Caramelized Onion & Proscuitto Pizza

Green Salad

Tuesday: Chili

Cornbread

Wednesday: Pasta w/ Gorgonzola & Beef Tenderloin

Asparagus

Thursday: Hamburgers

(with smoked cheddar, bacon & jalapeno's)

Baked Beans

Friday: Ravioli w/ Browned Butter, Sun-Dried Tomatoes, & a vegetable

Garlic Bread

Saturday: Mom's out of town!

Menu #50

2010-10-03T15:24:00.001-07:00

Monday: Chicken, Brie, & Fig Panini

Corn Salad (corn, bacon, blue cheese, grape tomatoes)

Tuesday: Caramelized Onion & Proscuitto Pizza

Green Salad

Wednesday: Lasagna

Garlic Bread

Thursday: Roast Beef

Carrots & Potatoes

Friday: Spaghetti with Meatballs & Kielbasa Sausage

Green Salad

Garlic Bread

Saturday: Hamburgers

(with smoked cheddar, bacon & jalapeno's)

Baked Beans

Recipe Revisited

2010-10-01T12:43:00.000-07:00

Fall is my favorite season. I love the cool air, the smells, the colors...
I made these today and thought we should revisit this yummy recipe to celebrate Fall
Pumpkin Bars with Cream Cheese Frosting

Baked French Toast with Berries

2010-09-29T12:12:00.000-07:00

This is another one of my favorite Breakfast recipes. This is often served at our MOPS (Mothers of Pre-Schooler's) Brunch. It is seriously delicious! It's French bread, soaked overnight in a mixture of eggs, milk and vanilla. Then topped with a streusel like crumb topping, fresh berries and baked. Then again topped with Fresh sliced Strawberries and finished with a dusting of Powdered Sugar. Come on! Yum!

This recipe serves about 6-8, Double if making for a large crowd.

1 French Bread Loaf (Cut into 1 inch squares)

3 Eggs

3 Tbsp. Sugar

1 Ts. Vanilla

2 1/4 cups milk (Sometimes If I'm feeling naughty, I will do 1 1/4 cup milk, and 1 cup half & half)

1/2 cup Flour

6 Tbsp. Brown Sugar

1/2 Tsp. Cinnamon (If you have "Pumpkin Pie Spice, try using it instead, it's delicious!)

1/4 cup Butter (cut in small slices for topping)

1 1/2 cups Fresh Berries (I use Blueberries, Raspberries and Blackberries)

1 cup Fresh Sliced Strawberries

Powdered Sugar for dusting

Directions:

Grease a 9x13 baking dish. Place bread squares in the dish. It's ok if they overlap.

In Medium bowl, lightly beat eggs, sugar, vanilla and milk (and/or half and half if using)

Pour mixture over bread squares, toss lightly. Make sure if the slices are overlapping that you spoon the liquid in between and all around the pieces. You want every piece soaked!

Cover and refrigerate overnight.

Preheat oven 375.

In small bowl, combine flour, butter, brown sugar and spices. Cut in butter slices until mixture resembles course crumbs. Scatter mixed berries (EXCEPT STRAWBERRIES) over bread and sprinkle evenly with crumb mixture.

Bake 30 minutes, covered with foil, and 10-15 minutes un-covered until golden brown.

Top with fresh sliced Strawberries and a dusting of Powdered Sugar.

The photo was from Taste of Home website, although the recipe slightly different.

I don't know who to give credit for the recipe because it's in our MOPS group. I found many similar recipes on the web.

Menu #49

2010-09-27T14:11:00.001-07:00

Monday: Fajita Panini's

Homemade Potato Chips

Tuesday: Skirt Steak

Chili Roasted Potatoes

Broccoli

Wednesday: Penne Pasta

(Chicken, Goat Cheese, Fresh Tomatoes, Pesto)

Green Salad

Thursday: Pulled Pork Sandwiches

Cole Slaw & Fried Onions

Friday: Taco Salad

Chips & Salsa

Saturday: Chicken with Spinach & Pepper Jack

Mashed Potatoes

Fajita Panini

2010-09-21T12:44:00.001-07:00

Last Christmas I got a panini press. It's been ok - just trying to figure it out with as less mess as possible.

I also got/get the Food Network Magazine - It's been ok - just trying to figure that out with as less mess as possible, too. In each magazine they have little booklets that you can remove. In each booklet are 50 recipes - all focused on one thing such as, pasta sauce, pizza, after-school snacks, summer drinks, burgers, etc... (If I could just get these little booklets, and forget the magazine, I would!)

So, in their October 2010 magazine, Food Network inserted their booklet on..... 50 PANINI!

It totally rekindled my love for panini.

Last night I made Fajita Panini -

Yes. Fajita Panini.

I followed their instructions - which are so simple.

1. Brush the inside of a split sub (I used a crusty loaf of bread) with olive oil.

2. Fill with sliced grilled chicken (I used rotisserie chicken), sauteed peppers and onions, and shredded pepper jack cheese (I used sliced pepper jack).

3. Press and cook until golden.

So your list of ingredients looks something like this:

-- Sliced Chicken Breast (Rotisserie, Grilled, or even that kind you can find in the frozen section in the grocery store that's already cooked, you just reheat, do you know what I mean?)

-- Sliced Onions & Peppers (I used half of a red onion, a quarter of both red & green peppers)

-- Pepper Jack Cheese (sliced, shredded or slivered :))

-- Bread of Choice

-- olive oil for brushing

Then:

Heat your panini press. I heated mine to about 350 degrees. (if you are cooking on the stove, preheat a skillet with butter or oil to medium low. Add your sandwich, then press a heavy pan on top to weigh it down. Cook for 3-4 minutes on each side -- that's all from FN Mag)

Sautee your onions and peppers in a little bit of olive oil (i used butter, yum), about 5-8 minutes.

It's really all about assembly after that. Put as much chicken, onions, peppers, cheese as you like. Press it like a panini and cook for 3-5 minutes, or until cheese is melty.

I think next time I will put another slice of cheese on it - and I had cilantro, which I totally forgot to put on it. But I think it would have been so good in it, too.

Hope you enjoy this as much as we did!!

Menu #48

2010-09-21T07:52:00.000-07:00

Monday: Asparagus & Shiitake Risotto

Garlic Bread

Tuesday: Tomato Sauce with Onion & Butter

Tortellini

Wednesday: BLT Skewers

Crusty Bread

Thursday: Pepper Jack & Spinach Stuffed Chicken

Mashed Potatoes

green beans

Friday: 16 minute beef & bean burritos

Saturday: Pizza

Back-to-School Breakfasts: French Toast Sticks

2010-08-20T13:08:00.000-07:00

I had some time this morning, so I broke out the thick cut bread. The plan was to make a big batch and freeze whatever was left. I think I ended up freezing 5. So, the batch wasn't quite big enough for my 3 kiddo's and me.

French Toast Sticks

8 slices of thick cut bread

2 T butter

4 eggs

1/4 cup sugar (or if using sugar substitute, cut in half again)

2/3 cup milk

1 tsp vanilla (I always use a little more. i love that stuff!)

1/2 tsp cinnamon

1 T orange juice

Preheat oven to 375, place the butter on a baking sheet in the oven to start warming.

Cut the bread into 3rds.

Combine the rest of the ingredients in a mixing bowl (i always end up pouring it into a shallow bowl - easier to dip the bread in) and beat well to combine.

Dip the bread sticks into the egg mixture and place on the warm baking sheet (make sure to swirl the butter around the whole baking sheet).

Bake for about 30 minutes, flipping the sticks over halfway through the cooking process to toast both sides.

TO FREEZE: allow the sticks to cool thoroughly, place in a freezer bag. To reheat, place in a toaster oven or oven at 375 for approximately 8 minutes. They can be microwaved for a couple of minutes, but may be a bit soggy...

Back-to-School Breakfasts: Yogurt & Fresh Fruit

2010-08-19T07:21:00.000-07:00

This morning I hit a home-run. My Kindergartner loves yogurt. Today, I simply put a few pieces of fresh fruit on top. Raspberries, Blackberries and banana's. Try some granola on top, too.

For the last 6 months, I've been buying greek yogurt. It has a higher protein value as well as less sugar than regular yogurt. All of which makes you fuller and last longer in your body. Most resources say to get the low-fat or non-fat version, because it can be high in saturated fat. I never paid much attention to the brand I buy, but it turns out mine is full fat. I'm not too worried for my kids, they all need to put on some weight, but you may care. So think about that when your standing in front of the yogurt aisle.

Greek yogurt is also richer and thicker than traditional yogurt. All of which adds to the texture and flavor. The kids find it tastes more like a dessert than a healthy snack or, in this case, breakfast.

Back-to-School Breakfasts: Birds Nest

2010-08-18T07:20:00.000-07:00

For this mornings try-out, I made Birds Nests...

With a piece of whole wheat bread, make a cut-out with and shape cookie cutter you have. Try to make sure the cutter fits within the perimeter of the crust, so your nest stays pretty.

I buttered the toast and put it on a pan that was warmingover a medium heat. Then crack your egg and let it cook for a couple of minutes. Then flip it over (i had to use 2 spatula's this morning to make sure it flipped cleanly) and let it cook for a couple of more minutes.

The finished product. A fried egg inside a lightly toasted (and buttered!) piece of toast.

The yolk was still soft, too!

I'm scoring big with my 3 year old, but the Kindergartner is still wanting cold cereal. ~sigh~

Back-to-School Breakfasts: Whole Grain Waffles & Banana's

2010-08-17T12:36:00.000-07:00

School is starting back up in a week! The summer has flown (and crawled) by. My 4th grader and I are trying to get back into the routine of things - going to bed early, waking up early(ier), and finding breakfasts that my 5 year old (and Kindergartner!) will eat, besides cold cereal.

This morning I saw a bunch of oh-so-ripe banana's in the fruit bowl and a vision of whole grain waffles with sliced banana's on top flashed before my eyes.

So I popped a few waffles into the toaster, sliced some banana's on top and drizzled with agave syrup (if you haven't tried agave, you HAVE to! i love it in place of sugar or honey, or in this case, maple syrup). Agave has less sugar than syrup, a lighter taste than honey and adds the right amount of sweetness.

It's so easy and so good. Enjoy!

Rainbow Jell-OOOOOOOOOhhhhh!

2010-07-14T14:43:00.001-07:00

A friend of mine made this Jell-O for her daughter's 2nd birthday party. I forgot how much I enjoy a bowl of this gelatin delight with a dollop of cool whip... so refreshing, so delicious, so EASY!

You'll Need:

5-6 small packages of Jell-O in different colors/flavors

Cool Whip (or any whipped topping)

What You'll Do:

Make one recipe of Jell-O at at time, follow the directions on the box.

Then pour into any glass dish. Place in the refrigerator until firm.

Repeat the process with the remaining Jell-O packages.

(I recommend making this the day before a party or get-together, that way it has over night to set.)

Before you are ready to serve, top with cool whip (or any whipped topping).

I'm calling this one Salad Pasta...

2010-07-12T20:18:00.000-07:00

...instead of Pasta Salad :) Pretty Clever, huh?

A few months ago, a friend of mine made a pasta salad from a recipe on the back of a (gasp!) Simply Pasta box... That gasp! is tongue in cheek - who am I to judge where someone gets a recipe, as long as it is good! And it was. Good, that is.

I've tried to find that recipe a few different times. And when all else failed, I just made up my own. So here is my version of that recipe,

Salad Pasta

4 oz Gemelli Pasta, cooked and cooled

a couple of handfuls of Romaine lettuce (I used half of a bag of salad)

1 cup of cherry or grape tomatoes, halved

4 oz fresh mozzarella, cubed

1 small can of black olives or Kalamata olives, sliced

your favorite dressing - i used a Kraft sun-dried tomato vinaigrette (one of our favorites for pasta salad), my friend used a jar of basil pesto and it was delicious!!

I also sauteed some chicken breasts in olive oil, minced garlic, salt and pepper and a few splashes of balsamic vinegar. Then sliced them and served alongside the salad pasta.

Menu #47

2010-07-12T09:50:00.000-07:00

Monday: Pasta Salad

Rotisserie Chicken

Tuesday: Caramelized Onion & Proscuitto Pizza

Green Salad

Wednesday: Chili Chicken

Tortilla's

Corn Salad

Thursday: Tomato Sauce with Onion & Butter

Tortellini

Garlic Bread

Friday: Taco Salad

Guacamole & chips

Saturday: 16 minute beef & bean burritos

spanish rice

Penne with Beef and Arugula

2010-06-18T14:35:00.000-07:00

This is a recipe from Food Network Giada De Laurentiis, that was send to me from Aubrey, my favorite
San Diego dwelling person. This is delicious, healthy (to my standards, if using a lean cut of beef, whole grain wheat pasta). This will be a regular in our home. I love it, thanks Aubrey!

1 (1-pound) New York strip steak
1 teaspoon herbs de Provence (I don't have this, so I used Montreal Steak seasoning)
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta (I use Whole Grain Wheat Pasta)
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, Serve

Makes 4 servings
Recipe and Photo: Food Network, Giada De Laurentiis

Linguine with Shrimp and Lemon Oil

2010-06-03T11:36:00.000-07:00

I made this last night for Dinner.. It was really delicious! I added a chopped Tomato to the finished dish, and I used Angel Hair pasta because it's our favorite. Next time I will also add chopped Artichoke hearts. Do you like Arugula? I would suggest trying it in this recipe, it is so yummy. It's peppery and crisp. Adds a great texture to this dish, and.. it's good for you!

Ingredients

For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested

1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley

Directions
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
Recipe and Photo Food Network, Giada De Laurentiis

Steak Sandwiches with Sauteed Mushrooms, Spinach and Roasted Garlic Mayo

2010-06-02T13:03:00.000-07:00

To serve 4
1 teaspoon Olive Oil
1 whole head of Garlic, paper on for Roasted Garlic Mayo
1/2 cup Mayo
1/2 ts Lemon juice, optional
1 Garlic clove, minced
1 tbs. Butter
8 oz White Button Mushrooms, thinly sliced
1 medium Onion, thinly sliced
1 tbs. Red Wine or Red Wine Vinegar
1 bag (10 oz) Baby Spinach
8 slices crusty Bread (I used Sourdough Rolls) toasted
4 slices Swiss Cheese, optional

To make the Roasted Garlic Mayo:
Preheat oven to 400. Take a whole head of garlic, paper on and slice it in half, width wise. Drizzle the cloves with olive oil. Wrap in aluminum foil and roast in oven for 30-35 minutes, or until they are caramelized, soft and slightly brown. Your house will smell amazing! Let cool.
Once cooled, remove the roasted cloves using a fork, and put in a bowl. For 1/2 cup of mayo, I used about 6 cloves. They are very mild and delicious once roasted. If you want, start with a few and taste test until you have the flavor you want!
Once mashed, mix with the mayo and about 1/2 ts lemon juice. I also added a tiny bit of salt and pepper. Set aside.

Grill or cook your steaks to your desired doneness. We like ours Medium. Once cooked, let rest.

In a skillet, add 1 tbs olive oil. Add onions and cook until softened. Add mushrooms. Season with salt and pepper. Cook until mushrooms are brown. Add minced garlic during last 5 minutes of cooking. Turn off heat. Add red wine and a pat of butter. Just do it, it's delicious!

Thinly slice the steaks against the grain. Spread Roasted Garlic Mayo on one side of the bread, top with sliced Steak. Add the Onion/Mushroom mixture. Top with fresh Baby Spinach, and to hold it all together, the Swiss Cheese. Top with remaining slice of bread.

Recipe adapted from Everyday Food, May 2010

Memorial Day Menu

2010-05-24T18:07:00.000-07:00

here have we been?! I feel like I haven't posted forever! Sorry about that. You really don't want to know what I have been eating, because it is very boring and comes in all shades of green. Lettuce! Lots and lots of lettuce....
We are having a BBQ for Memorial Day Weekend, and here is what is on the menu:

Neely's Surf and Turf ~ This sounds like a great, affordable way to serve Surf and Turf! It's grilled Strip Steaks (you can use whatever steaks you love) topped with a Shrimp Scampi style Butter! After reading the recipe and the reviews, I am making some changes.. I will use a pound of shrimp to feed 6 adults, and I will use 1 1/2 sticks of butter. The recipe calls for 2 sticks for 4 steaks, to 1/2 pound of shrimp. The shrimp to butter ratio seems off to me, I want more shrimp than butter; and I dont want to send anyone to their Cardiologist.

Pasta Salad with Goat Cheese and Arugula ~ Yum.

and for Dessert:
Strawberry Whipped Sensation ~ Fresh and light. Beware- it takes 6 hours to set up and freeze, so make it the night before!

I hope you have a very fun and safe Memorial Day Weekend with the ones you love! Bring on Summer!!

Menu #38

2010-04-21T06:34:00.000-07:00

Monday: Taco Salad
chips and salsa

Tuesday: Spaghetti
garlic bread

Wednesday: Pepperoni Stromboli
green salad

Thursday: Capellini with Tomatoes & Basil
garlic Bread

Friday: Baked Lemon Pasta w/ Rotisserie Chicken

Saturday: Quesadilla's w/ Rotisserie Chicken
black beans & spanish rice

Menu #37

2010-04-21T06:33:00.000-07:00

Monday: Red Beans & Rice

Tuesday: Summer Pasta Bolognese
French Bread

Wednesday: Out

Thursday: Chicken with Shallots & Sweet Potatoes

Friday: Pork Chops
Asparagus & Shiitake Risotto

Incredible Potato-Bacon Torte

2010-04-11T17:42:00.000-07:00

This dish was simply incredible!! This was the best, flakiest pie crusts I have ever made. It was super easy, just about as much work as any 'add water' pie crust you would buy at the store. I would suggest that you try it! A nice, hearty lunch when served with a green salad, or a light dinner when it's warm outside. This is seriously yummy!!

Ingredients:
4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water

Directions
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
Pie Crust:
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
Yield: 2 (9-inch) pie crusts
Recipe: Melissa d'Arabian, Food Network, 10 Dollar Dinners
Photo: Flickr

Spicy Grilled Tilapia with Aioli

2010-04-08T12:39:00.000-07:00

2 lbs (or 4) Tilapia Fillets
2 teaspoons Olive Oil
1 teaspoon Cajun or Creole Seasoning, I use Emeril's.
1 teaspoon Old Bay Seasoning

Aioli:

1/2 cup Mayo
3 garlic cloves, minced
1 tablespoon Lemon Juice, I add some zest in there too
1 tablespoons Dijon Mustard
1/2 teaspoon dried Tarragon
Note: Tarragon has a strong flavor. It's lemony and rustic. I love to use fresh Tarragon, vs. dried. It's not as strong. I also imagine that using Dill in place of the Tarragon would be really yummy too!
Prepare Aioli by combining all ingredients and place in the fridge. The longer it sits, the better.
Preheat and oil your grill. You'll want it fairly hot to give the fish a good sear and not fall apart.
Rub both sides of the fish with the olive oil.
Sprinkle seasonings on both sides of the fish, rub it in and place on grill. Cook for 2 1/2 minutes, turn once and cook another 2 1/2 minutes.
I stink at grilling fish. It never comes out right for me, sticks to the grill, flakes off.. ugh. So, I have a grill pan that has holes in the bottom of it (Bed, Bath and Beyond). You can also use a sheet of aluminum foil, sprayed with cooking spray, with small holes poked in it, to ensure your grill doesn't eat your fish before you do.
serve with Aioli. Makes 4 servings

Pasta Salad with Goat Cheese and Arugula

2010-04-07T13:59:00.000-07:00

It's getting warm outside!! Time to hose off the grill and light er' up!
I love this salad. It is a perfect side dish to just about any grilled meat, or a roasted chicken, fish..
Or, if you're like me, just a fork.
I double the dressing. I like my pasta salad to have plenty of it. Also, since there is just the three of us, it sits overnight and the pasta soaks up the dressing. It can leave it a bit dry. The creamy goat cheese, peppery Arugula.. yum!

Serves 4

Coarse salt and ground pepper
3/4 pound gemelli or other short pasta
1 can (15 ounces) cannellini beans, rinsed and drained
3/4 cup crumbled fresh goat cheese (3 ounces)
3 tablespoons olive oil
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1 bunch arugula (8 ounces), torn
1/2 small red onion, thinly sliced

Directions

In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.

Recipe and Photo, Martha, Everyday Food, June 09

Brunch Stuffed Peppers

2010-03-26T11:59:00.000-07:00

These peppers are so impressive! I am having an Easter Brunch, and I will be fixing these little cuties.

These are fun, and super easy to serve to your guests, or make for your family. Each person gets a beautiful pepper all filled with goodness, I just think it's a warm, thoughtful way to present your guests with breakfast. Enjoy!

4 (any color) bell peppers
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix (Bisquick works just fine)
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
note: I would add a few dashes of hot sauce into my scrambled egg mixture for some heat. Chipotle Tabasco is really good in eggs.
Directions
Preheat oven to 350 degrees F.
Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. (if your peppers aren't standing up, you can turn them upside down and cut the bottom, making them straight. Be careful, though, not to cut holes in the pepper, or cut the whole bottom off! You'll loose your filling!) Fill the bottom of each pepper evenly with hash browns and bacon.

In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper (and hot sauce if using). Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes-1 hour depending on size and thickness of peppers. Remove from the oven, garnish with cheese and serve immediately.
Serves 4
Recipe and Photo, Paula Deen

Capellini with Tomatoes and Basil

2010-03-23T08:40:00.000-07:00

I made this for dinner lastnight and it was really fresh and yummy. Very fast! It takes only 2 minutes for the pasta to cook, and about 10 for the sauce. This is perfect for those pints of fresh, sweet cherry tomatoes you can pick up at your local farmers market for a couple of bucks. Although, even using store bought, waxy, out of season regular cherry tomatoes, it was really good. I made some meatballs on the side, since I reside with wolves, but this would be a great meatless dinner. Enjoy!
This recipe serves 6.

Ingredients

Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
Recipe and Photo, Ina Garten

Kebabs? or Skewers?

2010-03-23T08:10:00.000-07:00

Whatever you call them, they are always GOOD!

Skewers are so easy - the hardest part is actually putting them on the stick without stabbing yourself! (please tell me I am not the only one who does that?)
At a MOMS group a couple of weeks ago, we had a speaker share about healthy, easy recipes. In one of her meal suggestions, she lists out a page full of skewer meal ideas. And it made me so hungry for a shish kebab dinner!!
Start off by giving those wooden skewers a good soak. You want to make sure they soak in water for at least 15 minutes. It just helps them to not catch on fire when you put them over the BBQ flames.
Basically, you choose your meat - I chose steak (oh, yeah!) We cut the steak into chunks and then we marinated it for about 30 minutes in lime juice, chili powder, garlic, and evoo.
Then, choose your vegetables/fruit - I chose the basics -- Green & Red Bell Peppers, Mushrooms and Red Onion. Cut these into chunks (leaving mushrooms whole).

After those choices are made, start assembling the skewers. However you like - whatever you like. You can make a pattern, you can make them all meat, all veggies, etc.. We threw some shrimp alone on a few...

Then BBQ over a medium-hot grill. Flip often, to make sure all sides are getting cooked evenly.

And SERVE!

You may also have seen the avocado we threw on the grill -- if you haven't tried this, you NEED to! Cut an avocado in half, remove the pit and then brush the insides with evoo and sprinkle with S & P. Place them face-down on the grill and let them get warm and a few char-marks.
Remove from grill -- and serve. We often serve these with a spoonful of salsa in the middle, or a dollop of sour cream. I recently tried it with some chicken salad in the middle with some cheddar on top! Delicious!! and of course, a handful of tortilla chips...

Menu #36

2010-03-22T07:00:00.000-07:00

Monday: Spaghetti with Tomato Cream Sauce
Kielbasa Sausage
French Bread

Tuesday: Grilled Flat Bread
Salad

Wednesday: Out to the Rodeo!

Thursday: Asian Tuna Sandwich
Ciabatta
Arrugula

Friday: Pepperoni Stromboli
Salad

Chicken Stuffed with Prosciutto and Fontina

2010-03-18T16:46:00.000-07:00

I have made this dish many times and its delicious, quick and easy. I have played with the ingredients and added different herbs, or used whatever cheeseI had on hand. Whatever change I have made, it has been really good. Here is the recipe as written, by Paula Deen. The only problem that I had with it, is the original recipe states to cook the chicken on the stove top the entire time. I found that it took much longer than stated to cook, sometimes drying out. So to remedy this, I start by cooking it on Med- High in a heavy cast iron skillet. After it's nice and seared, I turn down to Med-Low for about 10 minutes.Then, I place the whole skillet in a 350 oven and let it finish cooking. About another 10-15 minutes, depending on the size of your breasts (haha) and the thickness.

2 boneless, skinless chicken breast halves
1 (4-ounce) piece imported Italian fontina cheese
2 slices imported prosciutto
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1 cup sliced portobello mushrooms
1/2 cup dry white wine
3 sprigs fresh rosemary
1 bunch baby arugula
1/2 fresh lemon, juiced

Directions
Preheat oven to 350
Place each piece of chicken between 2 sheets of waxed paper and pound them thin with a mallet, the flat of a large knife, or a rolling pin. Trim the rind from the cheese and cut it into 2 thick sticks.
Wrap each stick with a slice of prosciutto and place in the center of each flattened chicken breast. Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher's twine. Season the rolls with salt and pepper.
Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a heavy skillet. Quickly brown the chicken rolls over medium-high heat, reduce the heat to low, and scatter the mushrooms into the pan, sprinkle with wine and rosemary. Cook, turning the chicken rolls frequently, about 10 minutes. *At this point, I would place the whole pan in the oven and bake until chicken is finished, about 10-15 minutes*
When the first bit of cheese begins to seep out, the chicken is done. Remove it from the pan to a cutting board at once. Cut each of the rolls at an angle into 6 slices. Cover to keep warm. Reheat the pan juices, swirl in the remaining 2 tablespoons butter, and season, to taste, with salt and pepper.
To serve arrange the chicken and mushrooms on a bed of arugula leaves tossed with olive oil and seasoned with salt and pepper. Warm the pan juices and strain them over the chicken
Recipe and Photo: Paula Deen, Food Network

Corned Beef and Cabbage

2010-03-16T10:04:00.000-07:00

It's St. Patricks Day!! We always celebrate St. Patricks Day with a delicious and not so low in calorie Corned Beef and Cabbage dinner. This year, I am trying this new recipe from Melissa d'Arabian.

I like this recipe for several reasons. First- I like to brine my own, and the ingredients in this recipe are simple. I also like the way it is cooked in Stout. My favorite thing about this recipe is the way the cabbage is cooked with the meat and veggies first, and then sauteed with onions and butter. YUM!!

5 pounds corned beef

5 garlic cloves, lightly smashed
10 peppercorns
4 sprigs fresh thyme
2 bay leaves
12 ounces stout (recommended: Guinness)
1 cup beef broth or stock
Water, for simmering
4 yellow onions, cut into wedges, plus 1 medium yellow or sweet onion, sliced
2 parsnips, peeled and cut into large chunks
3 carrots, peeled and cut into large chunks
6 medium red potatoes, scrubbed
1 medium head green cabbage, cut into quarters, core removed
4 tablespoons butter
*note, I plan to chop some fresh thyme, parsley and rosemary to sprinkle over my red potatoes, as well as a drizzle of evoo*

Directions
Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni (you can use cheesecloth, or I use coffee filters and tie with kitchen twine) with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally.
After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour. Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender.
In a separate large saute pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes.
Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.
Remove the meat to a cutting board and slice. Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.
recipe: Food Network, Melissa d'Arabian
photo: same

Tilapia Tostada's with Black Beans

2010-03-15T17:17:00.000-07:00

I saw this recipe while watching Melissa d'Arabian's show on Food Network. I thought it looked lovely... and while i didn't have all of the correct ingredients on hand, i had the most important ones... Tilapia and Avocado!
Melissa's is here if you want to check it out.

This is mine:
1 lime, zested and juiced. The limes were so hard at the grocery store today. I had to pop one in the microwave for 15 seconds just to get it going...
2-3 garlic cloves, pressed
a couple of tablespoons of EVOO
1 pound Tilapia, cut in 2 inch pieces.

I sauteed my black beans in evoo, some chopped white onion, ground cumin, salt and pepper, and about 1/2 a cup of chicken stock. I started these first, so i could let them soak in all the flavor.

Then I marinated the fish for 15 minutes. and stuck it in the broiler for 7-10 minutes, depending on how big your chunks are.

Fry up some corn tortilla's for your tostada shells, spoon on some of the beans and then the fish pieces and top with your favorite toppings. I put avocado and cilantro, tomato and red onion on mine.

**to those of my friends who DON'T like fish - try the tostada's with just the beans. My kids ate theirs this way (cause they ate the fish before i could put their tostada's together!) and it makes a pretty good meatless dish!

Menu #35

2010-03-15T17:11:00.001-07:00

Monday: Fish Taco's
Cole Slaw

Tuesday: Chicken Skewers
Wild Rice

Wednesday: Coq Au Vin
Fettucine
Bread

Thursday: Chicken Fried Rice
Egg Rolls

Friday: White Chili with Chicken
Quesadilla's with Green Chile's

Chopped Salsa

2010-03-14T13:44:00.000-07:00

Some friends of ours make this 'salsa' at most of their BBQ's. I stole it and made it my own!
I believe they said they got it from Sunset Magazine -- and I searched for it, but couldn't find the official name for it. I try to give credit where credit is due, in this case, I just can't!

So here's what you need:
1 can black beans (drained & rinsed)
1 avocado, diced (but since avocado's turn brown, try not to cut yours up until you are ready to serve!)
1/2 red onion, diced
2 tomatoes, diced
1 jicama ( i love jicama!! if you don't know what it is, click here)
2 ears of corn, shaved -or- 1/2 bag frozen corn, thawed

Dressing Ingredients:
a handful of cilantro, chopped
juice of 1 large lime or 2 small limes
1/2 cup orange juice
1/2 cup evoo
cumin, toasted (heat a small skillet, pour a couple of teaspoonfuls of cumin and let it heat up... getting it nice and fragrant)
1 T honey
1 tsp garlic salt
-and if you like it to have a little kick, add a couple of drops of cayenne sauce)

Place all veggies on a platter, separated. Then, with a spoon, pour dressing over the top... use as little or as much as you want! (we also use the dressing for a marinade - it is especially good with chicken and shrimp.)

You can pretty much used any 'salsa' ingredient. If you like cotija cheese, I imagine it sprinkled on top is pretty good!

Serve with tortilla chips, in a salad, over steaks, chicken, etc... It's a really easy recipe and looks amazing all laid out of the platter.

menu #33/34

2010-03-07T18:59:00.000-08:00

Monday: Turkey Chili (didn't make it last week)
Cornbread
Monday: Whole Roasted Chicken with Lemon and Thyme
Baked Lemon Pasta with Artichoke Hearts and Capers
Steamed Broccoli

Tuesday: Spicy Bow Tie w/ Sausage and Broccoli
Bread
Tuesday: Steak Fajita's
Diane's Corn Salad

Wednesday: Southwestern Pulled Brisket
Corn Tortillas
Spanish Rice
Wednesday: Beer Brats on the Grill
Pasta Salad

Thursday: Orange Chicken
Brown Rice
Thursday: Tenderloin Steaks with Chive Butter
Wild Rice and Mushrooms
Greek Salad

Friday: Steaks with Blue Cheese Butter
Baked Potatoes (and more Blue Cheese Butter!!)
Sauteed Spinach
Friday: Out

Saturday: Turkey Burgers & Hot Dogs (bbq!!)
Fries

Sunday: Potato, Greens & Goat Cheese Quesadilla
Black Beans

Chicken, Potato, Greens, & Goat Cheese Quesadilla

2010-03-07T10:40:00.000-08:00

I am revisiting this post from an earlier post... i feel like it needed a pretty picture.
also, it is a delicious recipe and so easy -- and different!!
try it and let me know what you think!

1 cup shredded rotisserie chicken
1 1/3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 2 medium)
2 teaspoons chili powder
1 1/3 cups (packed) coarsely grated hot pepper Monterey Jack cheese (5 to 6 ounces)
1 1/3 cups jarred salsa verde (tomatillo salsa)
a handful of coarsely chopped stemmed spinach/arugula (from 1 bunch), divided
4 8-inch-diameter flour tortillas
3 ounces chilled fresh goat cheese (i have used feta before) coarsely crumbled
Olive oil

Steam/boil potatoes until tender, about 8 minutes. Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat.

Arrange tortillas on work surface. Divide greens between bottom half of each. Top greens with sliced, chicken, potato mixture, jack cheese, then goat cheese and 2 tablespoons salsa mixture for each. Fold plain tortilla halves over filling, pressing to compact. Brush with oil.

Heat large nonstick skillet over medium heat. Place 2 quesadillas, oiled side down, in skillet. Brush tops with oil. Cook until quesadillas are brown, about 3 minutes per side. Transfer to sheet in oven to keep warm. Repeat with remaining 2 quesadillas.

Cut each quesadilla into 3 or 4 wedges. Serve with remaining salsa.

the idea came from a bon appetit march 2007 issue - i've revised it, added chicken and instead of mustard greens, i chose spinach or arugula.

Baked Lemon Pasta

2010-03-01T14:13:00.000-08:00

Last week i made this for the family -- i got the idea from Ree Drumond's recipe (from The Pioneer Woman Cooks) but made a few substitutions and add-ins. (p.s. she takes beautiful pictures of her food -- and the method for each ingredient! check it out by clicking on the link!)

I also added another 'tag' to our list of labels... 'rotisserie-chicken-shortcut' -- I usually try to buy a rotisserie chicken on the day i grocery shop. it makes for an easy meal prep! so start looking for new dishes you can use a rotisserie chicken for dinner!

here are The Pioneer Woman's ingredients: (mine are italicized and bold)
1 pound Thin Spaghetti (i used linguine)
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream (i used heavy whipping cream, my husband HATES sour cream!)
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped (i used fresh rosemary)
Extra Lemon Juice
1 rotisserie chicken, sliced

Directions:

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream (or whipping cream) and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley (or rosemary). Give it a final squeeze of lemon juice at the end.

I then topped it with the sliced rotisserie chicken, you could - of course - cook a couple of chicken breasts in place of a rotisserie!

Serve with crusty French bread and a simple green salad.

A few things...

2010-02-24T10:06:00.000-08:00

i know, i know -- i've been MIA lately. it's not that i haven't been cooking, cause i cook almost everyday. and it's not that i haven't been trying new recipes, cause i try a few new recipes a week. so why haven't i been posting them, you ask?? ~sigh~ i have no idea!
i think that is the beauty of doing this blog with Nancy, she picks up my slack... so now, while she is busy with some family things, i plan to fill in the gap.

Here are a couple of recipes that i made last week that either i loved, or my husband loved.

Chicken & Sweet Potatoes With Shallots

(photo from real simple website)

**This is one that my husband loved. He even reminded me yesterday how much he liked it. I liked it because it was soo easy! and very budget friendly! (my notes are in bold and italicized)

Ingredients

1 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
kosher salt and black pepper
4 tablespoons olive oil
4 boneless, skinless chicken breasts (each 6 ounces)
4 shallots, sliced into thin rings
2 tablespoons roughly chopped fresh rosemary

Directions

Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 14 to 16 minutes. Reserve ¼ cup of the cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until golden brown and cooked through, 7 to 8 minutes per side; transfer to plates.
Wipe out the skillet (why on earth would you wipe out all of that flavor?? I de-glazed the pan with a couple of tablespoons of chicken broth, then put a tablespoon of butter in and let it melt. I omitted the remaining oil.)
and heat the remaining 3 tablespoons of oil over medium-high heat. Add the shallots, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4 minutes. (I know I cooked the shallots a bit longer than it says. I like caramelized onions, so it just sounded like the way to go!!)
Serve the chicken with the potatoes and drizzle with the shallot mixture.

By Kate Merker, February 2010
Real Simple Magazine, February 2010

Pasta with Gorgonzola & Beef Tenderloin

(photo from goodLife {eats} website)

**This is one that i absolutely looooooved!! I love blue cheese/gorgonzola anything. I love a really good steak. and I love pasta. So, why didn't i think of this recipe? I dunno that answer either... but i am really glad someone did!!
This one, however, is not that cost-effective. it is definitely a dinner that you make on a special occasion, like katie did for Valentine's Day. Or like me, who had extra money in her grocery budget this week, and instead of saving, felt the urge to splurge! (my notes are in bold and italicized)

Ingredients
1 lb. filet mignon, cut into 2 inch medallions (i much prefer a steak... so instead of cutting medallions, i left my filet as 2 steaks)
3 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 teaspoons olive oil
2 teaspoons butter
3/4 cup half-and-half
1/4 cup chicken broth
1/4 cup dry white wine
1/4 cup crumbled Gorgonzola cheese, plus extra for garnish
1 tablespoon freshly grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounces uncooked pasta, linquine or fettuccini

Directions
Toss the filet mignon medallions (i much prefer a steak... so instead of cutting medallions, i left my filet as steaks) with the balsamic vinegar, brown sugar, salt, and pepper. Let rest in the refrigerator for 20 minutes.

Meanwhile, prepare a pot of water to boil and cook pasta according to package directions. Drain and set aside.

In a saute pan, (i used a dutch oven, so that i could put it in the oven later...) heat the oil over medium heat. Add the beef. Cook without turning for 2-3 minutes, or until browned. Turn and repeat. (then put the steak in a 400 degree oven for 6-8 minutes) Remove from heat and cover to keep warm. (If you would like the meat more well done, cook for additional time)

Combine the butter through white wine in a saucepan. Bring to a slow simmer and stir in the Parmesan and Gorgonzola. Season to taste with salt and pepper. Let simmer for 2 minutes, stirring to ensure the cheese has dispersed evenly.

Toss the pasta with the sauce and filet mignon (i sliced the tenderloins thinly and placed on top of the pasta) medallions. Garnish with additional Gorgonzola.

Note: just before serving, I threw the asparagus into the pan I cooked the beef in. Sauteed it for a minute, poured a few glugs of white wine, and put the lid on it. After steaming it for a minute or two I seasoned with salt and pepper to taste. Serve it drizzled with some of the pan drippings you cooked it in. (yummy!)

a goodLife {eats} creation

Menu #32

2010-02-21T18:08:00.000-08:00

Monday: Turkey Chili
Cornbread

Tuesday: Baked Chicken & Lemon Pasta
Green Salad
Garlic Bread

Wednesday: Grilled Chicken with Carmelized Shallots
Mashed Sweet Potatoes

Thursday: Ravioli with Edamame & Bacon
Bread

Friday: Beer Battered Fish with Chile Mandarin Sauce
French Fries
Broccoli

Saturday: Honey-Soy Glazed Salmon
Rice
Sauteed Spinach

Sunday: Pasta with Gorgonzola & Beef Tenderloin
Asparagus
Bread

Menu #31

2010-02-12T11:53:00.000-08:00

Monday: Tomato Sauce with Onion & Butter over Tortellini

Green Salad

Garlic Bread

Tuesday: Roast Beef

Carrots & Potatoes

Wednesday: Bistro Chicken

(side ??)

Green Salad

Thursday: Chili Chicken Skewers
Cilantro Pesto

Cole Slaw (with jalapeno ranch dressing)

Friday: Lasagna

Caesar Salad

Bread

Saturday: Cinnamon-Spiced Pork and Plums

Mashed Potatoes

Broccoli

Sunday: Chicken Piccata

Linguine

Bread

White Bean Chicken Chili

2010-02-10T10:35:00.000-08:00

2 tablespoons vegetable oil
2 cups diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
2 1/2 cups good chicken stock
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes- I use roasted, diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed- I use fresh cilantro instead
1/4 teaspoon ground cumin
1 (15 ounce) can white beans- I use white kidney beans
2 ears fresh corn, husked and cut from cob- I use 1 cup of frozen corn when I cant get fresh
salt and ground black pepper to taste
1-2 whole jalapeno's, sliced
1 small red or green bell pepper, chopped, optional

Ideas For Garnish:
sliced limes
sour cream
shredded cheese, my favorite is Jack
thin baked corn tortilla strips
avacado slices
thin sliced green onions

Heat oil, and cook onion, bell pepper (if using) and garlic until soft.
Stir in broth, tomatillos, tomatoes, chilies, jalapeno slices and all spices, (except fresh cilantro, add this at the very end).
Bring to a boil, then simmer for 10 minutes.
Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Serve with garnish choices

Baked French Toast Casserole with Praline Topping

2010-02-04T16:17:00.000-08:00

This is another recipe served at MOPS. It's delicious!! You can also add fruit. Blueberries and sliced strawberries are my favorite. This is made the night before and soaks overnight.
1 loaf French Bread (13-16 oz)
8 large Eggs
2 cups Half and Half
1 cup Milk
2 tbs. Granulated Sugar
1 ts. Vanilla Extract
1/2 ts. Ground Cinnamon
1/4 ts. Ground Nutmeg
Dash Salt
Praline Topping, recipe follows
Maple Syrup, Optional

Slice french bread into 20 slices, 1 inch each. Arrange slices in a generously buttered 9x13 inch baking dish, in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, cinnamon, nutmeg and salt. Beat or wisk until blended. Pour mixture over the bread slices, making sure all are covered evenly. Spoon some of the mixture between slices. Cover with foil and refrigerate overnight. The next day, Preheat oven to 350. Spread praline topping (and/or fruit) evenly over the bread. Bake 40 minutes until puffed up and golden. Serve with Maple syrup.
Praline Topping-
2 Sticks Butter
1 cup Packed Brown Sugar
1 cup Chopped Pecans
2 tbs. Light Corn Syrup
1/2 ts. Cinnamon
1/2 ts. Nutmeg
Combine all ingredients in a medium bowl and blend well.
Recipe, Paula Deen

Menu #29

2010-02-02T09:05:00.000-08:00

Monday: Chicken Enchilada's
Refried Beans
Spanish Rice

Tuesday: Pork Chops
Asparagus and Shiitake Risotto

Wednesday: White Chicken Chili
Quesadilla's

Thursday: Tomato Sauce with Onion & Butter
Green Salad
Garlic Bread

Friday: Out

Salsa Cheese Omelet Casserole

2010-02-01T15:08:00.000-08:00

I love my MOPS meetings. I love the friends, fellowship and I love the food!!

Do we have readers that are MOPS Mommies? I'm always looking for dishes to bring.. and here is my favorite egg dish. I got this recipe from my leader, Jackie.. and I have no idea where she got it from, but it's delicious.. and there are never any leftovers.

3/4 cup Salsa- My favorite salsa to make this with is Salsa Verde. I also like Roasted Chipotle

1 1/2 cup grated Jack Cheese

1 1/2 cup grated Cheddar Cheese

9 eggs

1 1/2 cup sour cream

1 (8 oz) package cream cheese, diced small

chives, for garnish

Preheat oven to 350. Spray bottom and sides of a 9x13 pan with cooking spray. Pour in salsa. Sprinkle about 1/2 of the jack cheese, 1/2 of the cheddar cheese and the whole amount of diced cream cheese. Blend eggs and sour cream in a blender. Pour on top. Sprinkle remaining cheese. Bake for 40 minutes, covered. Un-cover, sprinkle chives and bake until center is set and top is slightly brown, about 10-15 minutes. Serves about 12-16 cut in small squares.

Orange Chicken

2010-01-30T10:26:00.000-08:00

2 whole Boneless, Skinless Chicken Breasts

¼ cups Cornstarch

Salt And Pepper

1 cup Fresh Orange Juice

1 cup Water

2 Tablespoons Lime Juice

2 Tablespoons Lemon Juice

2 Tablespoons Rice Wine Vinegar

3 strips Orange Zest - 1" Wide By 2" Tall

½ cups Lightly Packed Brown Sugar

½ teaspoons Fresh Minced Ginger

2 cloves Garlic, Minced

2 Tablespoons Light Soy Sauce

4 whole Dried Red Chilies, Broken In Half (or red chili flakes)

2 Tablespoons Cornstarch, For The Slurry

2 Tablespoons Water, For The Slurry

In a heavy-bottomed pot, heat about an inch of vegetable or canola oil to about 375F. Heat the oven to 250F.

In a large zip top bag, combine the cornstarch, salt and pepper. Add the chicken chunks and seal the bag. Toss to coat completely.

Add the coated chicken to the hot oil in two or three batches. Cook until lightly golden and the chicken reaches an internal temperature of 160 F. Transfer the cooked chicken to a baking sheet lined with paper towels. Hold the chicken in the oven.

In a sauce pan, combine the water, orange juice, lime juice, lemon juice, vinegar, orange zest, brown sugar, ginger, garlic, soy sauce, and dry chilies. Stir to combine. Place the pan over medium heat and bring to a boil. Reduce the heat to medium-low and let the sauce reduce by 1/3.

In a small bowl, prepare the slurry by combining the cornstarch and water until smooth. Pour the mixture into the sauce and whisk until the sauce thickens. Add fried chicken pieces. Stir to coat. Serve immediately.

Menu #28

2010-01-25T13:39:00.001-08:00

Monday: Slow Cooked Chicken Tacos
Spanish Rice
Black Beans

Monday: Patty Melt sandwiches on Rye
Homemade French Fries
Fruit Salad

Tuesday: Chicken Scampi from Spain
Garlic Bread
Green Salad

Tuesday: Walmart Pizza
Green Salad
Scrumptious, huh?

Wednesday: Black Bean Soup with Crab & Kielbasa Sausage
Brown Rice

Wednesday: Crockpot Beef and Mushrooms
Garlic Mashed Potatoes
Green Beans

Thursday: Chicken in Parmesan Chive Cream Sauce
Brown Rice
Broccoli

Thursday: Taco nite!!
Corn Salad- I'm adding black beans to the salad

Friday: White Chicken Chili
Quesadillas

Friday: Mashed Potato Soup
Crusty Bread
Green Salad

Mashed Potato Soup

2010-01-19T14:01:00.001-08:00

I like to fly by the seat of my pants... it's just the way I am. I like to try to make things I love, without a recipe. I will almost always love it, but will just as often, not write anything down.
So, I will try to tell you how I made this soup, 2 times already!

Ingredients:
4-5 medium size potatoes, peeled and cubed
2 garlic cloves, minced
1/2 white onion, finely chopped
3-4 T butter
1.5 cup chicken broth
1.5 cup heavy cream
1 tsp chili powder
salt & pepper to taste

Garnishments:
bacon
chives
cheddar cheese

Method:
Boil potatoes in a large pot -- until tender, when pierced with a knife, but still holds it shape. Drain potatoes and set aside for a few minutes.
With same pot, over a medium heat, melt butter and add onion and garlic to just translucent. Season with salt & pepper.
Then add chicken broth and bring to a boil.
Once boiling, add heavy cream and chili powder. Then add potatoes and season again with salt & pepper.
Simmer on low heat for 15 minutes. The potatoes will start to mash a bit and the heavy cream will thicken. If soup is too thick, add a bit more broth or water, til desired consistency.

on a side note....
when I place any food on the table, my kids automatically say, ewww. but once they tried this, they ate it up... no fighting or struggling to make them eat. and one of my kids called it, mashed potato soup - and it stuck!

Menu #27

2010-01-19T13:49:00.000-08:00

Monday: Rotisserie Chicken Penne with Roasted Vegetables
Garlic Bread

Monday: Pesto, Artichoke, Sundried Tomato and Feta Pizza
Salad

Tuesday: Southwest Pulled Brisket
Cole Slaw
Pickled Red Onion

Tuesday: Whole Wheat Penne with Sweet Italian sausage and Roasted Vegetables
Fresh Sourdough Bread

Wednesday: Out

Wednesday: Tuscan White Bean & Garlic Soup
Fresh Bread
Cucumber & Heirloom Tomato Salad with Olive Oil and Balsamic Vinegar

Thursday: Chicken Milanese
Escarole Salad
Pickled Red Onion

Thursday: Italian Marinated Grilled Chicken Breast
Cauliflower Gratin
Cranberry orange parfait

Friday: Brisket Rolled Tacos
Homemade Refried Beans
Spanish Rice

Friday: Homemade Cream of Tomato Soup and Grilled Cheese Panini (Foccacia bread with Ham and swiss cheese)

menu #26

2010-01-11T09:16:00.001-08:00

Monday: Easy Chicken Cordon Bleu
Mashed Potatoes
Sauteed Spinach

Tuesday: home made pizza (deli pepperoni, fresh mozzarella)
Salad

Wednesday: Open-Face Burgers with Blue Cheese
Sweet Potato Fries

Thursday: Pannini's (deli ham, havarti cheese)
Home Made Potato Chips
Broccoli

Friday: Ranch Chicken (cheddar & bacon)
Baked Potatoes
Cauliflower

Chicken Scampi from Spain

2010-01-09T08:44:00.000-08:00

This is the last of my fav's from the Holidays. I don't have a picture of it.. but it is beautiful, healthy and o-so delicious. This is a recipe from my sister in law, Cristy, who prepared it for our lunch one day. Cristy got this recipe while living in Spain. This recipe is very lemony. This is not a problem for me, because I happen to think there is no such thing as too much lemon. But You may want to add the lemon juice a little at a time to suit your taste.

1 Chopped onion
5 Garlic cloves, minced
1/2 cup Olive oil
4 tbs Butter
3 Chicken breasts, chopped to bite size pieces, uncooked
Juice of 3 lemons
12 Mushrooms, sliced
4 Tomatoes chopped
salt and pepper
Cooked Penne Pasta enough to feed 4-6

In a large skillet, heat olive oil and butter. Add onions and mushrooms. saute until onions are translucent and mushrooms are a bit browned. Add garlic and saute for 45-60 seconds, do not let burn. Add Chicken and cook until no longer pink. Add tomatoes, juice of 3 lemons and salt and pepper to taste.
Serve over pasta
Serves 4-6

Cauliflower Gratin

2010-01-08T14:58:00.000-08:00

This is my second favorite recipe from the Holiday. I love Cauliflower. This was so creamy and yummy.

3 slices white sandwich bread, torn into large pieces - or you could use store bought bread crumbs

2 tablespoons grated Parmesan cheese
3 tablespoons butter
1/3 cup all-purpose flour
2 cups milk
1 head cauliflower (about 2 pounds), cored and cut into small florets
Coarse salt and ground pepper
4 ounces Gruyere cheese, grated (1 cup)

Preheat oven to 350 degrees. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside.
In a large saucepan with a lid, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk.
Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere.
Pour mixture into a 2-quart baking dish, and sprinkle with breadcrumb mixture. Cover with aluminum foil; bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil, and bake until breadcrumbs are golden brown, about 20 minutes more. Serve. Serves 4.
Everyday Food, Martha Stewart