Mom Tested, Kid Approved

Quick Microwave Brownie

2012-01-18T17:12:00.002-05:00

Sometimes I just need a little sweet treat - c'mon, who doesn't? ;) This is a quick brownie that you make in a large mug - IN THE MICROWAVE! Easy to make, yummy to eat, easy to clean up.

Ingredients:
1/4 cup flour
1/4 cup brown sugar
2 tbsp cocoa powder
pinch salt
2 tbsp canola oil
2 tbsp water

Directions:
Combine all the ingredients in a large coffee mug (or something equivalent). Microwave on high for 30 seconds; remove and stir. Microwave another 30-45 seconds. Enjoy!

Baked Portobello Parmesan

2012-01-18T16:59:00.001-05:00

I'm constantly looking for new recipes to try, and knew this was one of them when I saw it. I love chicken parmesan, and was excited to sub large portobello mushroom caps in for the chicken. It was delicious served alongside some parmesan pasta and sauteed zucchini.

Ingredients:
1/2 cup Italian-style bread crumbs
1 cup parmesan cheese, divided use
1 tsp sweet paprika
3 tbsp fresh minced parsley (or you can sub 1 tbsp dried)
2 tsp kosher salt, divided use
2 eggs
1/2 tsp fresh ground black pepper
1 tsp dried marjoram
1 tsp garlic powder
1 tsp dried oregano
4 large stemmed portobello mushrooms, brushed clean & gills removed
1 cup shredded part-skim mozzarella cheese
1 cup tomato or spaghetti sauce
cooking spray

Directions:
Position a baking rack in upper third of oven. Preheat oven to 400 degrees. Line a large baking sheet with foil and place a wire cooling rack in the baking sheet. Mist the rack with cooking spray. Set aside.

Combine bread crumbs, 1/2 cup parmesan, parsley, paprika, and 1 tsp salt in a shallow pan. Mix well, set aside.

In a separate bowl, combine the eggs, remaining 1 tsp salt, pepper, marjoram, garlic powder, and oregano. Mix well.

Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem-side down, to prepared wire rack. Spray tops with cooking spray and bake for 15-20 minutes, or until mushrooms are tender. Remove pan from oven.

Change oven temperature to 450 degrees. Meanwhile, carefully turn mushrooms stem-side up. Cover each mushroom with 2 tbsp remaining parmesan cheese, 1/4 cup tomato sauce, and 1/4 cup mozzarella cheese. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes.

Buffalo Chicken Tacos

2012-01-18T16:41:00.001-05:00

My family LOVES buffalo wings, buffalo chicken dip... basically anything of that sort. This recipe is a way we can get that taste without all the fat or frying (don't get me wrong... that's fine every once in a while!). For my younger two I left some chicken without the buffalo sauce & put some of each on their tacos to cut the spice (they like spice, but I didn't want to overdo it). The ranch dressing and avocado on top add some cooling as well. :)

Ingredients:
1 lb chicken breast, cut into 1-inch pieces
1/3 cup flour
3 tbsp cornstarch
1/8 tsp cayenne pepper
1 tsp garlic powder
1/3 cup Frank's hot sauce
1/2 tbsp butter, melted
1 tbsp olive oil
10 6-inch yellow corn (or flour) tortillas

Toppings:
shredded butter lettuce
diced onions mixed with cilantro
avocado slices
ranch dressing
green onions, sliced thinly

Directions:
Heat a large Dutch oven over medium-high heat. In a large bowl combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with salt and pepper, then dredge in the flour mixture. Add the melted butter and hot sauce together (or you can buy Frank's buffalo wing sauce - we just always have the hot sauce on hand).

Add olive oil to the Dutch oven and once it gets hot add chicken and cook on both sides - about 3-4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with the wing sauce. Serve with the other toppings to make tacos.

Chocolate Truffle Cheesecake

2012-01-10T21:58:00.003-05:00

One of the best chocolate cheesecakes I've ever eaten... delicious, decadent, and decorative (not to mention EASY!). This recipe comes from my favorite magazine ever, which has never let me down, Cuisine at Home.

Crust:
2 sleeves chocolate graham crackers, 18 crackers
1 T. sugar
Pinch of table salt
1 stick unsalted butter, melted (8 T.)

Cheesecake:
12 oz. bittersweet chocolate, chopped
2 T. unsalted butter
2 t. instant espresso powder
1 lb. cream cheese, softened
1 c. sugar
3 eggs
1 c. heavy cream, whipped
2 t. vanilla extract

Ganache:
1/2 c. heavy cream
4 oz. semisweet chocolate chips (3/4 c.)

Preheat oven to 325.

For the crust, process graham crackers, sugar and salt in a food processor until fine. Drizzle in melted butter and process until combined. Press crumbs into bottom and up sides of a 9 in. springform pan. Bake crust 10 minutes; set aside.

For the cheesecake, melt chocolate with 2 T. butter and espresso powder in a double boiler; set aside to cool slightly.

Beat cream cheese and sugar in a stand mixer until smooth, scraping sides of bowl as needed. Add eggs, one at a time, mixing well after each addition. Add melted chocolate mixture to batter and beat until combined.

Fold whipped cream and vanilla into batter, then pour into crust; bake until edges are set but center is still jiggly, 40-45 min. Turn oven off; leave cheesecake in oven with door closed 30 minutes.

Remove cheesecake from oven. Cool completely; cover and chill at least 4 hrs, or overnight.

For the ganache, heat 1/2 c. cream in a microwave safe bowl on high until boiling, 1-2 min. Add chocolate chips and let sit 2 min., then stir until smooth. Cool ganache, 5 minutes. Drizzle cheesecake with ganache (I piped it on using a Ziploc bag with the corner cut off), then top with fresh raspberries and chocolate curls.

To cut cheesecake, remove sides from the pan, then slice with a sharp knife dipped in hot water and wiped dry before each slice.

Homemade Vanilla Yogurt

2012-01-10T21:29:00.003-05:00

Making homemade yogurt is cheaper than buying it in the store, and you can control what goes into the yogurt (e.g. preservatives, sugar, etc.). There are lots of ways to make homemade yogurt, but this is the way that worked for me. If you are interested in making your own but don't want to invest in a yogurt maker, you can also incubate using your oven (if the temp stays low enough), a heating pad, or a crock pot. You will need to look online to find more specific instructions, but during my learning process I discovered quite a few excellent websites out there. Stonyfield is a great yogurt to use as a starter because it includes 6 live cultures, where as many other brands only include 2 or 3, but you can use any yogurt with live cultures, or a freeze-dried culture (after 2 unsuccessful attempts at this, I switched to the yogurt mix-in). Once you have a batch, you can save a 1/2 cup to use as your starter in the next batch (just be sure you don't do this more than once, as the quality of the cultures will decline). The amount of sugar and vanilla can also be adjusted, or different flavorings can be added. Like I said, this is the recipe I like best :-)

4 c. milk (I used 2%)
1 T. sugar
1 t. vanilla
1/2 c. powdered nonfat milk
1/2 c. Stonyfield Plain Organic Yogurt (far from expiration date)

Whisk sugar, vanilla, and powdered milk into the milk in the top pan of a double boiler. Heat the milk, stirring frequently to 185 degrees.

Remove the pot from the boiler and put immediately into an ice bath. Cool to a temperature of 115, then remove in from the ice bath.

Once the temp drops to 110, whisk in the yogurt. Pour into jars and incubate for 7-8 hrs. in a yogurt maker.

Once yogurt is set, refrigerate at least 4 hrs or overnight.

Banana and Cream Cheese Stuffed French Toast

2012-01-10T21:15:00.003-05:00

This is, without a doubt, the best french toast I have ever eaten. Enjoy!

2 bananas, diced
1/2 c. cream cheese, softened
6 1.5" slices challah bread
1 c. hazelnut creamer
2 eggs, beaten
4 T. butter
1/2 c. Nutella

1. Combine bananas and cream cheese in a bowl, set aside.

2. Slice into 4 slices of bread horizontally without cutting all the way through to form a pocket for the filling. Pulse remaining 2 slices in a food processor to make fine crumbs.

3. Fill each slice with the banana filling.

4. Combine eggs and creamer. Soak each slice in the mixture, about a minute on each side, then dip in the fine bread crumbs.

5. Heat butter in a skillet over medium heat. Cook each slice on the heated skillet until cooked through, about 4-5 minutes on each side.

6. Heat Nutella in a microwave safe bowl for 1 minute, stirring every 20 seconds. Serve on top of french toast.

Korean Chili Sauce

2012-01-10T21:08:00.002-05:00

This might not be authentic, but it sure tastes good! It's a sweet and spicy combination that is easily made with items from a regular grocery store (no need to go to a specialty market). It's great served with the bulgogi and the bibimbap.

1/4 c. lemon lime soda
2 T. EACH white or red miso and Sriracha sauce
1 T. EACH light corn syrup, toasted sesame oil, rice vinegar, and brown sugar

Whisk together all ingredients.

Bulgogi (Korean "Barbecued" Beef)

2012-01-10T20:57:00.002-05:00

This is my boys' favorite thing to order at the Korean restaurant in town, and I'm so happy to finally have a recipe! It could be served on its own, with stir-fried veggies, or on top of the bibimbap (see recipe). Just be sure to serve it with a side of rice!

3 T. EACH rice vinegar, soy sauce, and brown sugar
1 T. EACH fresh ginger and garlic (I used a half t. of powdered ginger instead of fresh)
1 T. toasted sesame oil
2 t. cornstarch
1 lb. thinly sliced beef (I purchased at Saraga, an Asian market in town. You could also purchase sirloin and slice your own VERY thin)
2 T. canola oil
Sesame seeds (I toasted first)

1. Whisk together vinegar, soy sauce, brown sugar, ginger, garlic, sesame oil, and cornstarch in a large bowl. Add steak and toss to coat; set aside 20 minutes, tossing often. (Note: I made mine early in the day and let it marinate for about 4 hours in the fridge)

2. Heat canola oil in a nonstick skillet over high heat. Remove steak from bowl and let excess marinade drip back into the bowl. Stir-fry steak in skillet in 2 or 3 batches, 2-3 minutes per batch, until all is browned. Transfer bulgogi to a large plate and garnish with sesame seeds.

Bibimbap (Korean Rice Bowl)

2012-01-10T20:27:00.006-05:00

I have to say that Korean food definitely ranks high among my favorite ethnic foods. I found these recipes in Cuisine at Home for making bibimbap in my home... I was elated! I tried them within a week of receiving the magazine and we all devoured the food. The boys ate theirs without the spicy sauce, and my husband said it was the best Korean food he'd ever eaten (a HUGE compliment considering how much he loves Korean food!). Be sure to read through this recipe, as well as those of the bulgogi and chili sauce. I prepped the ingredients and started marinating the beef early in the day, so when dinner time came I could cook everything very quickly. I hope you enjoy as much as I did!

2 t. toasted sesame oil
2 t. soy sauce
1 bag (6oz) baby spinach
4 t. minced garlic, divided
6 t. canola oil, divided
1 t. sesame seeds (I toasted mine first)
2 pkg. shiitake mushrooms, stems removed, sliced (3.5 oz each)
3 med. carrots, cut into thin strips or julienned
1 med. zucchini, cut into thin strips or julienned
2 c. fresh mung bean sprouts (really cheap if you buy them at Saraga)
6 eggs
Bulgogi (see recipe)
Korean chili sauce (see recipe)
3 c. cooked rice, warmed

1. Combine sesame oil and soy sauce in a small bowl; set aside.

2. Saute spinach and 1 t. garlic in 1 t. canola oil in a large non-stick skillet over medium heat until wilted, 3 minutes. Transfer spinach to a bowl and toss with 1 t. sesame-soy mixture and sesame seeds, set aside.

3. Heat 1 t. oil in same skillet over medium; add 1 t. garlic and shiitakes, and cook until mushrooms soften, 2-3 minutes. Transfer to a bowl and toss with 1 t. sesame-soy mixture; set aside. Repeat cooking and tossing with carrot and zucchini together, then the bean sprouts.

4. Add remaining 2 t. oil to same skillet. Fry eggs until whites are set but yolks are still soft.

5. Divide rice among bowls, then top with Korean chili sauce (if desired). Arrange the vegetables and bulgogi (if using) on top of the rice. Top each bowl with an egg and serve with Korean chili sauce.

Swirled Pumpkin and Caramel Cheesecake

2012-01-07T11:51:00.001-05:00

This is one of my go-to desserts for Thanksgiving, but it's great anytime of the year.

Ingredients:
Crust:
1-1/2 cups ground gingersnap cookies
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Filling:
4 8-oz packages cream cheese, room temperature
1-2/3 cups sugar
15 oz can pure pumpkin
9 tbsp whipping cream, divided
1 tsp ground cinnamon
1 tsp ground allspice
4 large eggs
4 tbsp caramel sauce

Directions:
Crust:
Preheat the oven to 350 degrees. Finely grind crushed cookies and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of a 9-inch springform pan.

Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tbsp whipping cream, ground cinnamon, and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns, and center moves only slightly when pan is shaken, about an hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tbsp whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

Chicken Noodle Soup

2011-12-24T21:21:00.004-05:00

I've wanted to try my hand at making homemade chicken noodle soup for a while. I had a craving for it recently, so I checked in my most reliable cookbook. I was pleasantly surprised to find a quick and easy recipe in my Better Homes and Gardens New Cook Book, copyright 1996. It took about half an hour to make, and my entire family gobbled it up. I used chicken tenderloins and browned them in a skillet with a little salt and pepper before cubing them and adding them to the soup. I also added dried thyme and used egg noodles, which really held up well in the leftover soup.

Ingredients:
4 1/2 cups chicken broth
1/2 cup chopped onion (or 2 T onion powder)
2 tsp fresh basil or 1/2 tsp dried basil
2 tsp fresh oregano or 1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp pepper
1 bay leaf
1 10-oz package frozen mixed vegetables
1/2 cup medium noodles or other small pasta (I used wide egg noodles)
2 cups cubed cooked chicken or turkey

In a large saucepan combine chicken broth, onion, basil, oregano, thyme, pepper, and bay leaf. Stir in vegetables. Bring to boiling.

Stir in uncooked noodles. Return to boiling. Reduce heat. Cover.

Simmer 8 minutes or till noodles are tender but still firm and vegetables are crisp-tender. Discard bay leaf. Stir in chicken or turkey and heat through.

Makes 8 cups (6 main-dish servings)

Easy Peanut Butter Cookies

2011-12-24T09:17:00.002-05:00

Honestly, this is the easiest cookie recipe I've ever made, besides buying the pre-made dough. I think there are several websites that have the recipe. Cooks.com gets the credit here. These are so easy, my now five-year-old can help me make them. They're ready in less than fifteen minutes from start to finish...unless you have a five-year-old helping. Then, it might be more like twenty minutes! We like to add chocolate chips to our dough, but anything can be added for extra deliciousness. This is our go-to Santa cookie recipe, too.

Ingredients:
1 cup peanut butter
1 cup sugar (may decrease by 1 or 2 T if too sweet), plus extra for dipping
1 large egg
Optional: chocolate chips, raisins, M&M's, pretzels, etc.

Preheat oven to 350 degrees.

Mix the sugar and egg together. Add the peanut butter and any other optional ingredients. Combine until smooth. Form into 1 inch balls and place on an ungreased cookie sheet.

Dip a fork into sugar. Then, press the fork into the balls, forming a criss-cross pattern.

Bake 10 to 12 minutes. Cool on the pan for about 10 minutes to allow the cookies to set before transferring to a cooling rack.

Makes about 1 dozen.

Ginger Cookies w/Tangy Lemon Icing

2011-12-22T20:23:00.000-05:00

I got this recipe from Cuisine Cookies for the Holidays (from Cuisine at Home). Once I saw it, I knew I had to try them out! They are delicious, especially with the lemon icing.

Cookie Ingredients:
2-1/2 cups all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground white pepper
1-1/2 sticks unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/4 cup molasses
1/4 cup minced candied ginger*
1 tbsp minced fresh ginger
Turbinado (raw), coarse, or granulated sugar

Icing Ingredients:
2 cups sifted powdered sugar
2 tbsp powdered egg whites or meringue powder**
1 tbsp milk
Minced zest of 1 lemon
Juice of 1/2 lemon

Stir flour, ground ginger, cinnamon, cloves, baking soda, salt, and pepper together for cookies in a bowl; set aside.

Cream butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar together in a bowl with a mixer until smooth. Add egg, beat until incorporated, then beat in the molasses, candied ginger, and fresh ginger. Gradually add flour mixture, mixing just to combine. Chill dough until slightly firm, about 1 hour.

Preheat oven to 350. Line baking sheets with parchment paper. Scoop dough into balls, about 1/8 cup worth. Smooth into balls, coat in turbinado sugar, and arrange on prepared baking sheets. Flatten balls with the bottom of a measuring cup (I sprayed the bottom with non-stick cooking spray first), then bake 10-12 minutes, or until set. Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Whisk all ingredients for the icing together until smooth, then spread some icing on each cookie with a spatula. Allow the icing to harden before packaging.

Makes ~2-1/2 dozen cookies.

*Candied ginger (which I found in the bulk section) is sticky. It's easier to chop if you pile the ginger on a cutting board, sprinkle it with powdered sugar, then rock the knife through it. Shake the minced pieces in your hand to sift away the excess sugar.
**I found meringue powder at Hobby Lobby, a craft supply store (it is made by Wilton).

Peanut Butter Pretzel Truffles

2011-12-22T15:31:00.002-05:00

Makes 20 truffles (but easily doubled!).

1/2 cup natural peanut butter
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted

Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.

Roll the peanut butter mixture into 20 balls (about 1 tsp each). Place on baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until chocolate is set, about 30 minutes.

English Toffee

2011-12-21T16:46:00.002-05:00

I found a toffee recipe via Pinterest and changed it just a bit to make it my own. Wow! It turned out fantastic. It's dangerous knowing that toffee this good is so easy to make! (Note: I did not add the chocolate layer, but I included that part of the recipe for anyone who wants to try it.)

1/2 cup chopped toasted almonds or pecans (for bottom layer)
2 cups butter (salted)
2 cup sugar
2 T light corn syrup
6 T water
1/2 cup chopped toasted almonds or pecans (for top layer)
3/4 cup semisweet chocolate chips (optional)

Line a cookie sheet with tinfoil, brush with vegetable oil, and sprinkle 1/2 cup of toasted nuts on the foil. In heavy saucepan melt butter. Add sugar, corn syrup and water. Cook and stir over medium-high heat to boiling.

Cook and stir over medium heat to 290 degrees using a candy thermometer (soft-crack stage). Watch carefully and stir, it can burn easily after 280 degrees. Remove from heat and pour mixture over the nuts in the pan immediately. Sprinkle with 1/2 c. chopped nuts OR see below.

Let stand 5 minutes or until firm but still hot. Sprinkle with chocolate chips and let the stand for 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle the chocolate with nuts. Chill till firm. Break into pieces. Store tightly covered. Makes 3 pounds.

Cocoa Cherry Drops

2011-12-21T16:09:00.001-05:00

Makes 4 dozen cookies.

Ingredients:
1/2 cup (1 stick) plus 2 tbsp butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla extract
1-1/4 cups all-purpose flour
6 tbsp cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped maraschino cherries, well drained
1/2 cup chopped walnuts

Heat oven to 350.

Beat butter and sugar in large bowl until light and fluffy; beat in egg and vanilla. Stir together flour, cocoa, baking soda, and salt; stir into butter mixture. Stir in cherries and chopped walnuts. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 10-12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Kris Kringle Cookies

2011-12-21T16:05:00.002-05:00

Makes 6 dozen cookies.

Ingredients:
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 pkg (6 squares each) Baker's premium white baking chocolate, chopped
2 cups chopped pecans
2 cups dried cranberries (I used 1 cup cranberries & 1 cup cherries)

Preheat oven to 375. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda, and salt; mix well. Stir in chocolate, pecans, and cranberries.

Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.

Bake 9-11 minutes or until lightly browned. Cool 3 min; remove to wire racks. Cool completely. Store in a tightly covered container at room temperature.

(You can substitute walnuts or almonds for the pecans and chopped dried apricots or mixed dried fruit bits for the cranberries.)

Candy Cane Blossoms

2011-12-21T15:37:00.003-05:00

Makes 4 dozen cookies

Ingredients:
48 Hershey's Kisses Candy Cane Candies

1/2 cup (1 stick) butter, softened

1 cup granulated sugar

1 egg

1-1/2 tsp vanilla extract

2 cups all-purpose flour

1/4 tsp baking soda

1/4 tsp salt

2 tbsp milk

red and/or green sugar crystals*

Heat the oven to 350. Remove wrappers from candies.

Beat butter, granulated sugar, egg, and vanilla in large bowl until well-blended. Stir together flour, baking soda, and salt; add alternatively with milk to butter mixture, beating until well-blended.

Shape dough into 1-inch balls. Roll in red/green sugar. Place on ungreased cookie sheet.

Bake 8-10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2-3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

*You can also roll them in granulated sugar or powdered sugar. I like the festive colors. :)

Mexican Chocolate Crinkle Cookies

2011-12-20T20:21:00.002-05:00

Makes about 50 cookies

Ingredients:
1 1/2 c. flour
3/4 c. unsweetened cocoa powder
2 t. instant espresso powder
1 1/2 t. baking powder
1 t. ground cinnamon
1/2 t. chili powder
1/4 t. table salt
1 stick unsalted butter, softened
1 1/2 c. granulated sugar
2 eggs
1 t. vanilla extract
Powdered sugar

Sift together flour, cocoa powder, espresso powder, baking powder, cinnamon, chili powder, and salt in a bowl.

Beat butter and granulated sugar in a large bowl until combined, 2-3 minutes. Scrape down sides of bowl. Whisk together eggs and vanilla; add to butter mixture and beat until incorporated. Add flour mixture; mix on low speed until combined. Cover dough and chill at least 1 hour.

Preheat oven to 350, line baking sheets with parchment paper.

Shape dough into 1 in balls. Roll balls in powdered sugar two times, then arrange on prepared baking sheets, spacing 2 in . apart. Bake cookies until tops are cracked yet still soft, 10-11 minutes; do not overbake. Let cookies cool on baking sheets for 5 minutes, then transfer to a cooling rack.

Nutella Cookies

2011-12-20T20:15:00.002-05:00

Makes 2 dozen 3-in cookies

Ingredients:
2 c. all-purpose flour
1/4 c. unsweetened cocoa powder
1/2 t. each baking soda and salt
1 stick unsalted butter, softened
1 1/2 c. sugar
2 eggs
1 c. Nutella
1 t. vanilla extract
Finely chopped hazelnuts (I used pecans)

Whisk together flour, cocoa powder, baking soda, and salt in a bowl; set aside.

Beat butter and sugar with a mixer on medium speed, 5 minutes. Add eggs one at a time, beating to fully incorporate before adding the next.

Add Nutella and vanilla; beat until combined. Add flour mixture; mix just until combined. Chill dough 4 hours or overnight.

Preheat oven to 350. Line baking sheets with parchment paper.

Scoop dough with a #30 scoop (scant 3 T.); roll in hazelnuts. Bake cookies, six at a time, until edges are set, about 15 minutes. Let cookies cool on baking sheets.

Cheesy Vegetable Chowder

2011-12-19T22:22:00.000-05:00

This cooler weather just gets me in the mood for soup - especially when my husband makes fresh ciabatta bread to go along with it! I love broccoli cheese soup, but this one has a few additions to it. It was delicious, and my kids loved helping me make it (one measured ingredients and one peeled potatoes). It even got a, "Wow, this is good!" comment from my husband at the table.

2 tbsp butter
1/2 cup chopped onion
1 cup carrot, finely chopped
2 stalks celery, finely chopped
1 tbsp minced garlic
2 cups chicken broth/stock
3 russet potatoes, peeled and chopped
1 tbsp flour
1/2 cup water
2/3 cup milk
2 cups broccoli, chopped
2 cups shredded cheddar cheese

Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes; bring to a boil and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.

Baked Risotto with Spinach, Chicken, and Cremini Mushrooms

2011-12-13T14:05:00.000-05:00

I test recipes for The Scramble and get their weekly menu plan (highly recommend, by the way!). This was a fall recipe from there, with the addition of some chicken (you can make it vegetarian by omitting the chicken and using vegetable broth). It was delicious, easy to prepare, and got rave reviews from my husband! It was still delicious heated up for lunch the next day.

2 tbsp olive oil
1 yellow onion, finely chopped (about 1 cup)
1 1/2 cups Arborio rice
6 oz baby spinach
24 oz. reduced-sodium chicken or vegetable broth
8 oz sliced cremini or baby bella mushrooms
1/4 tsp lemon pepper seasoning
1 cup grated parmesan cheese, plus extra for serving
1/2 lb cooked boneless, skinless chicken breast, diced *

Preheat the oven to 400 degrees. Heat the oil in a Dutch oven or large oven-proof stockpot over medium heat. Add the onions (season with salt & pepper) and cook them for about 5 minutes or until they are tender. Add the rice and stir to coat it. Stir in the chicken, spinach, broth, mushrooms, and lemon pepper. Bring it to a boil and simmer for 7 minutes.

Stir in 3/4 cup grated cheese, then sprinkle the remaining 1/4 cup on top. Cover the pot and bake for 25 minutes.

Remove the pot from the oven and stir; return it to the oven and bake uncovered for 5 more minutes. Serve it immediately, topped with additional parmesan cheese if desired.

*I had some chicken cooked up ahead of time - it was diced then sautéed in a little olive oil and seasoned with salt & pepper. You can throw the chicken in with the onion to cook with a tad more olive oil, or cook separately.

Chocolate and Peanut Butter Crescents

2011-12-13T13:45:00.000-05:00

This is such an easy little snack or dessert, maybe even breakfast treat! My whole family loved them. :)

1 tube crescent rolls
peanut butter
semi-sweet chocolate chips (I used mini ones)

Preheat the oven to 375. Place the unrolled crescent rolls onto an ungreased cookie sheet (I used parchment paper underneath). Spread a layer of peanut butter on each triangle; top with chocolate chips. Roll from the bottom of the triangle to the point. Place in the oven and bake 10-11 minutes or until golden brown. Serve while warm.

Salted Caramels

2011-12-11T18:24:00.003-05:00

One of the best candies of all-time (in my opinion) can be homemade with this recipe. Be sure to read it through before you dive in as there are a lot of steps that have to happen at the correct time. Enjoy!

Ingredients:
Vegetable oil
1 1/2 c. sugar
1/4 c. light corn syrup
1 c. heavy cream
5 T. unsalted butter
1 t. fine fleur de sel (I used kosher salt instead), plus extra for sprinkling
1/2 t. pure vanilla extract

Directions:

1. Prep the pan. Line an 8 in. square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.

2. Boil the sugar. In a deep saucepan, combine 1/4 c. water, sugar, and corn syrup and bring them to a boil over med-high heat. Boil until the mixture is a warm golden brown. Don't stir-- just swirl the pan.

3. Heat the cream. In the meantime, in a small pot, bring the cream, butter, and 1 t. of the salt to a simmer over med. high heat. Turn off the heat and set aside.

4. Finish the caramel. When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. BE CAREFUL-- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 min., until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Note: I HIGHLY recommend the candy thermometer. I tried to do it with a candle thermometer and ended up with caramels that were too soft.

5. Fill the pan. Very carefully pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

6. Cut the caramel. When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.

7. Roll it up. Starting with a long side, roll the caramel up tightly into an 8 in. log.

8. Cut into pieces. Sprinkle the log with salt, trim the ends and cut into 8 pieces. It's easier to cut the caramels if you brush the knife with flavorless oil.

9. Wrap the candies. Cut glassine or parchment paper into 4"x5" pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

Strawberry Jell-O Pretzel Salad

2011-12-11T17:50:00.004-05:00

This is one of my all-time favorite side dishes/desserts. I always serve it at Thanksgiving, but it is great for a summer picnic or a potluck.

Ingredients:
3/4 c. butter
2 c. crushed pretzels
8 oz. pkg. cream cheese
1 c. powdered sugar
6 oz. pkg. strawberry Jell-O
2 c. hot water
2 pkg. thawed frozen (16 oz.) strawberries
9 oz. Cool Whip

Directions:
Melt butter; add pretzels. Bake for 10 min. in 9x13 in. Pyrex pan at 350 degrees. Cool and set aside.

Soften cream cheese in a bowl; add powdered sugar. Mix with crushed pretzels and spread into the pan. Cool pretzel crust and refrigerate.

Boil water and add to Jell-O in bowl. Add thawed out strawberries. Pour over cooled pretzel crust. Refrigerate for four hours. Spread Cool Whip on top just before serving.

Korean Salad Dressing

2011-12-05T19:39:00.003-05:00

If you like the flavors in Korean food, you will LOVE this salad dressing! I ate three bowls of mixed greens (with scallions) because it was SO good! My five year old gobbled up all his salad and asked for more, after eating up the leftover dressing with a spoon. All the ingredients are available at the regular grocery store except for the chili pepper powder. I keep it on hand from Saraga, an Asian food store close to my regular grocery store.

* ¼ cup soy sauce
* 3 Tbsp rice wine vinegar
* 4 Tbsp water
* 2 Tbsp sugar
* 3 Tbsp sesame oil
* 3 tsp red chili pepper powder (kochukaru)
* crushed sesame seeds (optional)

Zuppa Toscana

2011-11-21T17:23:00.002-05:00

This recipe is based on a certain restaurant's soup. My husband found the recipe & made it - SO good! Here is my version after I made the soup. It makes a lot, but is great to freeze or just reheat.

1 (16-oz) package smoked sausage
5-6 potatoes*, cut into half-moons
1 cup chopped onion
8 slices bacon, chopped
1 tbsp minced garlic
6 cups kale, washed, dried, and shredded
4 tbsp instant chicken bouillon
3 quarts water (12 cups)
1 cup heavy whipping cream

Preheat oven to 300 degrees. Place sausage on a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, half again lengthwise, then dice. Set aside.

Place onions and bacon in a large saucepan with a little olive oil and cook over medium heat until onions are almost clear. Add garlic and cook an additional minute. Add water and bring to a boil. Add instant chicken bouillon and potatoes; simmer 15 minutes. Add the sausage, kale, and cream; simmer 10 minutes. Serve with freshly grated parmesan, if desired.

(*I used red potatoes from our garden to make the soup and it was delicious, but I think russet potatoes would be better. They'd break down a bit more to thicken the soup, which the red potatoes didn't do.)

Coconut Rice with Red Beans

2011-11-20T20:43:00.001-05:00

This was a quick and easy recipe, not to mention delicious! My family really liked it. We had it as a main dish with a side salad, but you could pair it with some chicken as well.

2 slices bacon, chopped
2 garlic cloves, minced
1 jalapeno, minced (remove seeds & ribs for less heat)
1/4 tsp dried thyme
coarse salt
3/4 cup canned coconut milk
1 can (15-oz) red kidney beans, drained
1 cup long-grain white rice
2 scallions, minced

In a medium saucepan, brown bacon over med-low heat, stirring often, about 8 minutes. Pour off fat if there's a lot. Add garlic, jalapeno, thyme, and 1 tsp salt. Cook until fragrant, about 30 seconds. Add coconut milk and 1 1/4 cup water; bring to a boil. Stir in beans and rice. Cover, reduce heat, and simmer until rice is tender, about 20 minutes. Remove from heat; stir in scallions. Let sit, covered, until water is absorbed, about 10 minutes.

Autumn Herbed Chicken with Fennel & Squash

2011-11-20T20:28:00.001-05:00

This is such a yummy fall dish - it requires a little work in the beginning, but then the crock pot does the rest. My kids ate it up! It's also delicious leftover. :)

3-4 lbs boneless chicken thighs
1/2 cup all-purpose flour
3 tsp kosher salt
1 tsp pepper
2 tbsp olive oil
1 fennel bulb, thinly sliced
1/2 onion, thinly sliced
1/2 butternut squash, peeled/seeded and cut into 3/4 inch cubes
1 tsp thyme
1/2 cup chicken broth
1/2 cup apple juice or cider
1 tsp salt
1/4 tsp pepper
1/2 tsp rosemary

In a freezer bag combine the flour, salt, and pepper. Put the chicken in the bag and shake to coat. Heat the oil in a skillet over medium heat and brown the chicken. Remove and place in the slow cooker (make sure chicken is on the bottom). Add the fennel, onion, and squash. Combine the chicken broth, apple juice, thyme, salt, pepper, and rosemary and pour over the veggies and meat. Cover and cook on low 5-6 hours or on high 2.5-3 hours.

(To make a freezer meal: In one large freezer bag place the chicken thighs. In another large freezer bag place the fennel, onion, squash, thyme, broth, cider/juice, salt, pepper, and rosemary. In a small freezer bag put the flour, salt, and pepper. On cooking day, thaw the chicken and follow the directions above.)

Easy Pumpkin Muffins

2011-10-26T09:10:00.001-04:00

I made these mini-muffins for my older son's class snack, and they were a hit! I doubled the recipe, which made 48 mini-muffins, 6 full size muffins, and two mini-loaves of pumpkin bread. When doubling the ingredients, the 1 can of pumpkin puree falls 1oz short of what's required, so I subbed 1oz of unsweetened applesauce to round it out. So moist & delicious!

1 ½ cup sugar
½ tsp cinnamon
½ tsp nutmeg
¾ tsp salt
½ tsp cloves
¼ tsp baking powder
1 2/3 cup flour
1 t baking soda
1/2 cup oil
2 eggs
1 cup pumpkin (about half a 15 oz can)
½ cup cold water

Mix all ingredients together until well combined. Put in greased loaf pan or muffin tin. Bake at 325 degrees.

* Bread (one loaf) = 75-90 minutes

* 12 Muffins = 40 minutes

* 24 Mini muffins = 25 minutes (mine were done at 19 mins. in a dark metal pan)

Whole Wheat Banana Chocolate Chip Mini-Muffins

2011-09-06T20:08:00.000-04:00

I had a couple overly ripe bananas and needed to make something with them. These mini-muffins were perfect, and delicious! My kids really liked them.

1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup honey
1 egg
2/3 cup milk
1/4 cup oil
2 overly ripe bananas, mashed
1/2 cup mini chocolate chips

Preheat the oven to 350. Lightly spray 24 mini muffin tins. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the honey, egg, milk, and oil. Then stir in the mashed bananas. Gently fold in the chocolate chips. Pour the batter into the muffin tin and bake for 12-15 minutes (until toothpick comes out clean). Let cool slightly on a cooling rack.

Basil Pesto Muffins

2011-09-01T14:40:00.003-04:00

These are savory muffins that go well with any Italian dinner... if you can wait until dinner to eat them!

Ingredients:

2 1/2 c. flour
2 t. baking powder
3/4t. salt
1 c. olive oil, divided
3/4 c. milk
2 eggs
1 3/4 c. fresh basil, chopped
1 c. shredded parmesan
1/3 c. sun-dried tomatoes packed in oil, chopped
1 T. minced garlic
1/4 c. chopped pine nuts
Coarse sea salt

Preheat oven to 350. Coat a 12-c muffin pan with nonstick spray; set aside.

Whisk together flour, baking powder, and table salt in a large bowl; form a well in the center.

Combine 3/4 c. oil, milk and eggs in a glass measuring cup with a pour spout until eggs are lightly beaten. Pour mixture into well of dry ingredients; stir only until moistened.

Fold basil, Parmesan, sun-dried tomatoes, and garlic into batter just until evenly distributed.

Spoon batter into each muffin cup filling 2/3 full. Drizzle 1 t. remaining olive oil over each muffin. Sprinkle pine nuts and sea salt on top of each muffin.

Bake muffins until a toothpick inserted in centers comes out clean, 20-22 min.

Heat broiler to high with rack 6 in. from element. Broil muffins until tops are golden, 2-3 minutes.

Mini-Bacon Meatballs

2011-08-18T21:22:00.003-04:00

These mini-meatballs are incredible-- they even convinced my husband to love meatballs for the first time in his life! They are so packed with flavor, incredibly moist, and would be great as a stand-alone appetizer. I added them to Albondigas Soup which was great as well! I highly recommend doubling (or even quadrupling) the recipe, baking in batches and freezing the meatballs for a later meal. It's also a great recipe to get the kids involved. My three-year old had a blast rolling the meatballs with me!

Ingredients:

2 strips bacon, diced
1/4 c. diced onion
1 clove garlic, minced
1/2 lb. ground sirloin
1/4 c. dry bread crumbs
2 T. minced fresh parsley, or 2 t. dried
1/2 t. paprika
1/2 t. kosher salt
1/2 t. black pepper
1 egg, beaten

Directions:

Preheat oven to 400. Coat a broiler pan with nonstick spray.

Cook bacon in a skillet over med-high heat until starting to crisp, about 4 minutes; remove and set aside on a paper towel lined plate. Pour off all but 1 T. drippings from skillet.

Saute onion in same skillet in the 1 T. drippings over medium heat until softened, about 3 minutes. Add garlic to skillet; cook 1 minute.

Combine sirloin, cooked bacon, onion mixture, bread crumbs, parsley, paprika, salt, and pepper in a large bowl. Stir in beaten egg.

Form mixture into 1-in. meatballs and place on prepared broiler pan. Bake meatballs until fully cooked, about 10 minutes.

Caprese Hoagies

2011-08-18T21:12:00.004-04:00

One of the best things about summer is fresh vegetables from the garden. This uses two of my favorites-- basil and tomatoes-- in an outstanding sandwich.

Ingredients:

2 T. olive oil
2 T. white wine vinegar
1/4 t. kosher salt
1/4 t. black pepper
6 slices fresh mozzarella
4 sliced Roma tomatoes (or 2 large tomatoes)
1/2 c. fresh basil, roughly torn
3 hoagie buns

Directions:

1. Whisk first 4 ingredients together to make the dressing.

2. Preheat the broiler and lay hoagie buns (outside facing up) on a baking sheet. Broil 2 minutes or until tops are toasted.

3. Flip the buns over and spread the inside of the buns with the dressing, top bottom with mozzarella and top with Roma slices. Sprinkle tomatoes with additional salt and pepper, if desired.

4. Broil tomato side up for about 2 minutes, or until cheese has slightly melted.

5. Add torn basil and close up the hoagie. Enjoy!

Salted Caramel Ice Cream

2011-08-18T21:02:00.003-04:00

The flavor of this ice cream is incredible, although the consistency was a little grainy. Next time I think I'll use half and half or heavy cream in place of the milk.

Ingredients:
3 1/2 c. 2% milk
3 large egg yolks
1 1/4 c. packed brown sugar
1/4 c. heavy cream
1 T. butter
1/2 t. sea salt
1/2 t. flake salt

Directions:

1. Place milk in a medium saucepan over med-high heat. Heat to 180 deg. or until tiny bubbles form around the edge of pan. Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.

2. Combine sugar, cream, and butter in a large saucepan over med. heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160 deg. Place pan in a large ice-filled bown until completely cooled, stirring occasionally.

3. Pour mixture into an ice-cream maker and follow the manufacturer's instructions.

4. Pour into a freezer-safe container and freeze until firm.

5. Scoop into dishes and sprinkle evenly with flake salt before serving.

Spring Rolls with Peanut Dipping Sauce

2011-08-18T15:14:00.002-04:00

This recipe has been passed from one member of our mom's group to another to another. It's so delicious! These are all the ingredients, just combine and roll together!

Rice wrappers
Napa cabbage
carrots
red pepper
bamboo shoots
water chestnuts
cilantro
green onion
bean sprouts

Dipping Sauce:
2 Tbls fresh garlic
1/2 Cup soy sauce
1/2 Cup peanut butter
1 tsp sugar
1 Tbls rice vinegar
1 Tbls hot chili oil
1/2 Cup of cilantro

Sage Pesto

2011-08-10T18:01:00.000-04:00

With an abundance of sage growing in my garden this year, I needed to figure out a way to use it. Since I was making pesto with my basil, I thought I'd try it with sage. It was delicious, and would be perfect to top a pork loin. Again, pesto also freezes well (you can put it in ice cube trays to portion it out).

1 head garlic
3 cups fresh sage leaves
1/2 cup extra virgin olive oil, plus some for drizzling
3-5 sprigs fresh Italian (flat-leaf) parsley
1/4 cup slivered almonds
2 tsp lemon juice
salt (to taste)
black pepper (to taste)

Preheat the oven to 375. Cut the top off the garlic head and place on foil; drizzle with olive oil, salt, and pepper. Close up the foil, leaving a bit of room for air, and place in oven for 45-50 minutes. (Once it's done, the cloves will squeeze right out of the papery outer layer.)

Put the sage, garlic, parsley, almonds, salt, pepper, and lemon juice in a food processor. Start the food processor and stream in the olive oil. Blend until smooth.

Basil and Roasted Garlic Pesto

2011-08-10T17:58:00.001-04:00

With an abundance of basil growing in my garden this year, I needed to figure out a way to use it. I also grew flat-leaf parsley, so pesto was an obvious choice. This recipe is super simple, you just need to take the time to roast the garlic. You could leave it raw, but I like the more muted (but enhanced) flavor of roasted garlic. Pesto also freezes really well.

1 head garlic
4 cups fresh basil leaves, packed
1/2 cup extra virgin olive oil, plus some for drizzling
3-5 sprigs fresh Italian (flat-leaf) parsley
1/4 cup pine nuts
1/4 cup parmesan cheese
2 tsp lemon juice
salt (to taste)
black pepper (to taste)

Preheat the oven to 375. Cut the top off the garlic head and place on foil; drizzle with olive oil, salt, and pepper. Close up the foil, leaving a bit of room for air, and place in oven for 45-50 minutes. (Once it's done, the cloves will squeeze right out of the papery outer layer.)

Put the basil, garlic, parsley, pine nuts, cheese, salt, pepper, and lemon juice in a food processor. Start the food processor and stream in the olive oil. Blend until smooth.

Marmalade Curry Chicken

2011-05-27T16:48:00.003-04:00

This is the first recipe I tried from More Make it Fast, Cook it Slow (if you love your crock pot, it's a must read). The sauce is so tasty - we devoured it!

4 boneless, skinless chicken breast halves or thighs (I used breasts)
1 (18oz) jar orange marmalade (I used 1/2 regular and 1/2 sugar free)
1 1/2 tsp curry powder
1/2 tsp cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1/4 cup chicken broth

Put the chicken into the bottom of your slow cooker. In a mixing bowl, combine the marmalade with the dry spices and chicken broth. Pour the sauce evenly over the chicken. Cover and cook on low for 6 to 7 hours, or on high for about 4 (you might want to flip the chicken towards the end if you choose to cook on high heat). Serve over brown basmati rice.

Sweet and Sour Chicken

2011-05-22T15:43:00.003-04:00

This was one of the first meals I ever made for my husband. I found it in The Newlywed Cookbook by Robin Miller, and I couldn't believe how quick and easy it turned out to be. It's become a favorite in our household, even with our 4-year-old son. Recently, I replaced the canned pineapple with fresh pineapple I'd pureed in the food processor. Then, I added chunks of fresh pineapple at the end to warm them through before serving. I think it's great either way, but I'm going to try to use the fresh fruit from now on, if possible.

1 tbsp vegetable or canola oil
1 lb boneless, skinless chicken breasts or tenders, diced into 1 inch cubes
1 8 oz can crushed pineapple in juice (or an equivalent amount of fresh, pureed pineapple)
1/4 cup Hoisin sauce
1/4 cup apricot preserves
1/4 tsp black pepper
Fresh pineapple chunks, optional

1. Heat the oil in a large saute pan over medium-high heat. Add the chicken, and saute until golden brown on the outside and no longer pink on the inside, about 5-7 minutes.
2. Add the crushed or pureed pineapple, Hoisin sauce, apricot preserves, and pepper. Bring to a boil. Lower the heat, and simmer for about 7 minutes, or until the sauce thickens, stirring occasionally. Add the pineapple chunks, if desired, and stir gently to coat with the sauce and warm through. Serve over rice or noodles.

Bow Tie Pasta & Broccoli

2011-05-22T15:02:00.004-04:00

I first saw Ina Garten make a similar version of this recipe on the Food Network. She was having a party for kids, and she claimed it was a great way to get them to eat their broccoli. She was right! Not only did my older son eat every bite of pasta and broccoli on his plate, so did my husband! It's a versatile recipe that can be served for lunch or dinner, hot or room temperature, and with a variety of pastas. It's great just as a vegetarian meal, or cooked and diced chicken breast can be added for protein (or for those of us who have major meat-eaters in our families). Recently, I just made the sauce (no broccoli or pine nuts) and poured it over penne pasta. With some hot chicken sausage cut into rounds and added at the end, it became a great meal that my entire family loved!

2 large heads of broccoli
1 lb bow tie (farfalle) pasta
3 tbsp olive oil
3 tbsp unsalted butter
1-2 large cloves of garlic, minced
1 lemon, zested
2-3 tbsp freshly squeezed lemon juice
1/2 tsp kosher salt (to taste)
1/4 tsp black pepper (to taste)
1/4 cup toasted pine nuts*
Freshly grated Parmesan cheese

1. Bring a large pot of water to a boil, and add a handful of kosher salt. Cut off the stems of the broccoli, and chop the heads into individual florets. Add the broccoli florets to the salted, boiling water. Cook for 3 minutes. Remove the florets with a slotted spoon to a large bowl.
2. Add the bow tie pasta to the same salted, boiling water. Cook according to the package directions, around 11 minutes, or until al dente. Strain the bow ties, and add to the bowl with the broccoli.
3. Meanwhile, heat a saucepan over medium-low heat. Add the olive oil and butter. When the butter has melted, add the garlic and the lemon zest, and saute for 1 minute.
4. Remove the saucepan from the heat. Add the lemon juice, salt and pepper, and stir until the salt has dissolved. Pour the sauce over the bow tie pasta and broccoli. Toss well to coat everything. Taste for seasoning, and add more salt and pepper if desired. Garnish with the pine nuts and Parmesan cheese.

*To toast the pine nuts, place them in a dry saute pan over a low heat. Cook for about 5 minutes, or until they are slightly brown and fragrant, tossing them in the pan every so often to keep them from burning.

Butternut Ravioli with Sage Brown Butter

2011-05-16T09:53:00.000-04:00

This were a little time consuming to make, but really delicious! My kids liked them too. :)

1 can (16 oz) butternut squash or pumpkin puree
1/2 tbs balsamic vinegar
pinch of ground nutmeg
1 tbsp grated parmesan, plus more for garnish
salt and black pepper to taste
48 wonton wrappers
2 egg whites, lightly beaten
4 tbsp butter
16 fresh sage leaves

1. Bring a large pot of water to boil over high heat. Mix the squash, vinegar, nutmeg, and parmesan; season with salt and pepper.

2. Working on a clean floured surface, lay down a single wonton wrapper and place a small spoonful of the squash mixture in the center, being careful not to overstuff. Paint the edges of the wrapper with egg whites, then top with another wonton wrapper. Press firmly around the edges with your fingers to secure the filling inside the ravioli. Repeat with the remaining wrappers to make 24 ravioli.

3. Salt the boiling water and turn down the heat to medium so that it's gently boiling. Carefully drop in the ravioli and cook for 3 minutes, then drain (it works best to do this in batches so they don't stick together).

4. In the meantime, heat a large skillet or saute pan over medium heat and add the butter and sage. Cook until the butter is lightly brown and begins to give off a nutty aroma (you don't want the butter to burn). Add the cooked ravioli to the pan, tossing gently to make sure they don't break. Divide among 4 plates and garnish with parmesan.

Recipe comes from Cook This, Not That

Chicken Marsala

2011-05-13T16:47:00.000-04:00

This has become a family favorite dinner in our house. So easy to make and super delicious! (For those folks in Indiana - remember that you can't buy Marsala wine on Sundays!)

4-6 boneless, skinless chicken breasts, pounded to uniform 1/4" thickness
1 cup flour
salt and black pepper to taste
1 tbsp olive oil
2 oz prosciutto, sliced into thin strips
8 oz cremini mushrooms, stemmed and sliced
3/4 cup Marsala wine
3/4 cup low-sodium chicken broth
1/4 cup fresh parsley (or ~4 tsp dried)

1. Season the chicken with a good pinch of salt and pepper. Place the flour in a shallow bowl and add the chicken; coat evenly, shaking off any excess flour.

2. Heat the olive oil in a large nonstick pan or cast-iron skillet over medium heat. Cook the chicken (don't overcrowd the pan; cook in two batches if need be) for 3-4 minutes per side, until golden brown on the outside and cooked all the way through. Transfer to a serving platter and keep warm (I cover with foil).

3. Add additional oil to the pan if needed, then sauté the prosciutto for 1-2 minutes, until it starts to crisp up. Add the mushrooms and continue sautéing until well browned. Stir in the Marsala and broth, scraping up any browned bits stuck to the bottom of the pan. Cook until the liquid has reduced to about 1/2 cup. Season with salt and pepper, add the parsley, and pour over the chicken.

Recipe from Cook This, Not That

Roasted Parmesan Asparagus

2011-05-13T16:29:00.000-04:00

I love asparagus, and usually just saute it in a grill pan with some olive oil and kosher salt. This was a great recipe for a little variation.

1 bunch asparagus, about 1 1/2 pounds
1 tbsp olive oil
2 tbsp grated parmesan
salt and black pepper to taste
juice of 1 lemon

1. Preheat the oven to 400 degrees. Hold an asparagus spear at both ends and bend the bottom until the tough, woody section snaps (it will naturally snap off where the tough part of the vegetable ends and the tender part begins). Using that spear as a guide, use a knife to remove the bottoms of the rest of the bunch.

2. Place the asparagus in a baking dish. Drizzle with the olive oil, sprinkle with the parmesan, and season with salt and pepper; toss to coat. Roast until just tender, 10-12 minutes. Sprinkle the lemon juice over the asparagus.

Recipe from Cook This, Not That

Brussels and Bacon

2011-05-13T15:18:00.000-04:00

We had roasted brussels sprouts for dinner one night, then a week later my oldest requested them again. I saw this recipe in a cookbook I had and decided to try them. What's not good with bacon, right? ;) It did not disappoint!

4 strips of bacon, chopped into small pieces
2 cloves garlic, minced
2 tsp red pepper flakes
1 lb brussels sprouts, bottoms trimmed, cut in half
salt and black pepper to taste
2 tbsp sliced almonds

1. Heat a large skillet or sauté pan over medium heat. Add the bacon and cook until crispy, about 5 minutes. Remove to a plate lined with paper towels. Discard all but 1 tbsp of the rendered bacon fat.

2. Add the garlic, pepper flakes, brussels sprouts, and a pinch of salt to the skillet. Sauté until the sprouts are lightly browned on the outside and tender - but still firm - throughout, 10 to 12 minutes. Add the almonds and sauté for another minute or two. Season with salt and pepper.

Recipe comes from Cook This, Not That

Pasta with a Creamy Smoked Bacon & Pea Sauce

2011-05-10T23:33:00.003-04:00

This is another recipe from Jamie Oliver's "Jamie's Food Revolution" that I adapted a bit for my family. I bought sour cream instead of heavy cream, and it seemed to work fine. The recipe is very kid-friendly, and using mini pasta, like shells or bow ties, makes it a lot of fun. My 4-year-old loved it, and so did my husband and I. It also makes a lot of leftovers!

10 slices smoked bacon
Small bunch of mint
Salt and pepper, to taste
1 pound mini pasta, such as mini shells or mini bow ties
1-2 tbsp olive oil
1 tbsp butter
2 cups frozen peas
2 tbsp heavy cream or sour cream
1 lemon
6 ounces Parmesan cheese

1. Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the parmesan cheese.

2. Bring a large pan of salted water to a boil. Add the pasta and cook according to the package instructions.

3. Heat a large saute pan over medium heat. Add the olive oil and butter. Add the bacon to the pan, sprinkle a little pepper over it, and saute it until golden and crisp. Meanwhile, finely chop the mint leaves.

4. As soon as the bacon is done, stir in the frozen peas. After a minute or so, add the heavy cream (or sour cream) and chopped mint. Drain the pasta, reserving some of the cooking water. Add the pasta to the saute pan, and toss everything well.

5. Halve the lemon, and squeeze the juice over the pasta. Remove the pan from the heat, and salt and pepper to your taste. The sauce should be creamy and silky. If it's too thick, add a splash of the reserved cooking water to thin it out. Add the Parmesan cheese, and toss everything to coat well.

Pan-Fried Glazed Pork Chops

2011-05-10T23:15:00.002-04:00

This is a recipe I adapted from Jamie Oliver's "Jamie's Food Revolution" cookbook. I doubled the recipe to serve four and omitted the fresh sage leaves. It was so super simple, and the pork chops fried up quickly! My whole family loved them glazed in apricot preserves. They were so yummy!

4 boneless pork chops, medium thickness
Olive Oil
Salt and pepper, to taste
Optional: 1 lemon
Options for glaze: applesauce, mango chutney, apricot jam or preserves, maple syrup, or honey

1. Using a sharp knife, trim the fat off the edges of the pork chops, saving the fat for rendering. Baste both sides of the chops with olive oil and sprinkle well with salt and pepper.

2. Heat a large saute pan on high heat. Add the fat from the chops to the pan, and fry until golden and crackling. Remove it from the pan.

3. Add the chops to the hot pan, and fry for 4-5 minutes on each side, turning about every minute.

4. Spoon a large tablespoon of your glazing ingredient of choice on each chop. Keep turning the chops in the glaze so they get nicely coated. Continue to cook them until they become golden in color and the glaze thickens. Remove the chops to a plate and allow them to rest for minute, squeezing a little lemon juice over them to balance out the sweetness.

Roasted Root Vegetables

2011-05-10T22:28:00.003-04:00

I credit Ina Garten ("The Barefoot Contessa" from the Food Network) with the inspiration for this recipe. She makes roasting vegetables so easy. I also used a tip from my "Better Homes & Gardens" cookbook by adding balsamic vinegar and dried oregano to the veggies before roasting them. Any seasonal root vegetables would work, including sweet potatoes, russet potatoes, and even golden beets, which are wonderful sliced super thin and roasted until crisp like chips! I sort of made this recipe up, so the ingredients and amounts are to your taste. Either increase the oven temperature or lengthen the cooking time for thicker veggies, like potatoes. My 4-year-old really liked the carrots, while my husband and I loved all of the veggies. We took the leftovers to a get together the next evening as a side for lasagna and received rave reviews from everyone who ate the dish!

3 large carrots, peeled
2-3 large parsnips, peeled
2 fennel bulbs, fronds and outer layers removed (save the fronds for garnish)
1-2 heads of garlic
3 tbsp olive oil
1 tsp dried oregano (dried basil or dried rosemary would also work well)
1-2 tbsp balsamic vinegar
salt and pepper, to taste

1. Preheat the oven to 400 degrees F. Chop the carrots and parsnips into 1/2 to 1 inch cubes. Slice the fennel bulbs in half and then, into quarters. Cut off the tops of the heads of garlic, exposing the cloves, but still keeping them tightly together.

2. Place the carrots, parsnips, and fennel on a cookie sheet. Liberally drizzle about 2 tbsp of the olive oil over the vegetables. Then, sprinkle the oregano, balsamic vinegar, and salt and pepper all over. With your hands, toss everything well.

3. Drizzle about 1 tbsp of the olive oil over the top of the exposed garlic cloves. Wrap the garlic heads in aluminum foil, and place on the cookie sheet with the other vegetables. Roast everything together for about 30 minutes, or until the vegetables become brown around the edges, stirring them occasionally to keep them from sticking to the pan. They'll still have a slight crunch, so roast them longer if you like your veggies soft.

4. Allow the vegetables to cool slightly. Take the garlic out of the foil, and squeeze the individual cloves out by compressing the heads from the sides. Chop the saved fennel fronds finely and sprinkle on top of everything for garnish.

Chilled Chicken Pasta

2011-04-20T15:00:00.000-04:00

I normally eat something different than the kids at lunchtime, and this is so quick and easy for me to prepare ahead of time. It's delicious, healthy, and filling too! This recipe is for one serving, but it could easily be multiplied to make a larger batch. Just toss the following ingredients together!

1/4 cup cooked and chilled whole wheat penne
1 tbsp pesto sauce
3 oz cooked chicken (or turkey) breast, diced
1/2 cup grape tomatoes, halved
3/4 cup shredded carrots
2 tbsp Italian four-cheese blend

Pasta with Broccoli & Turkey Sausage

2011-04-20T10:52:00.000-04:00

This is a simple dish without a heavy sauce, but still so much flavor! You can use any pasta you'd like - I've done both penne and mini farfalle. My kids LOVE this dish!

1 bunch broccoli, cut into small florets
10 oz pasta
1/2 tbsp olive oil
4 link uncooked turkey (or chicken) sausage, casings removed
4 cloves garlic, minced
1/4 tsp red pepper flakes
3/4 cups low-sodium chicken stock
salt and black pepper to taste
parmesan cheese

1. Bring a large pot of salted water to a boil. Drop in the broccoli and cook for 3 minutes. Use tongs or a skimmer to remove the greens. Return the water to a boil. Cook the paste until al dente.

2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sausage and cook for about 5 minutes, until lightly browned, then add the garlic and pepper flakes and saute for another 3 minutes. Stir in the broccoli and chicken stock and lower the heat to a simmer. Season with salt and pepper.

3. Drain the pasta and toss immediately with the sausage and greens. Serve immediately topped with a little cheese.

(This recipe was altered from Cook This, Not That)

Beef Stroganoff

2011-04-20T10:33:00.000-04:00

I'm alway looking for ways to cook meals we love with lower caloric and fat contents. This recipe is exactly that! Instead of a heavy cream sauce you use red wine & greek yogurt. It was delicious over some buttered egg noodles.

1/2 tbsp canola oil
12 oz white or cremini mushrooms, stems removed, halved
1 lb sirloin, cut into thin strips
salt and black pepper to taste
1 yellow onion, minced
2 cloves garlic, minced
1 tbsp flour
3/4 cup red wine
1/2 cup low-sodium beef stock
1 tbsp tomato paste
1/4 cup plan Greek yogurt
chopped fresh parsley

1. Heat the oil in a large saute pan over medium heat. Add the mushrooms and cook for about 5 minutes, until softened and caramelized. Remove and reserve.

2. Season the beef with salt and pepper. In the same pan, adding more oil if necessary, cook the beef for about 5 minutes, until well-browned all over. Remove and reserve with the mushrooms. Add the onion and garlic to the pan and cook until the onion is translucent. Stir in the flour until it evenly coats the vegetables, then add the wine, stock, and tomato paste, scraping the pan to release any flavorful bits stuck to the bottom. Turn the heat down to low and simmer for about 12 minutes, until the liquid thickens and reduces by about half.

3. Return the mushrooms and beef to the pan and heat through, then remove from the heat. After the liquid cools just slightly, stir in the yogurt. (If the heat is too high, the yogurt will separate.) Serve over buttered noodles or steamed rice and garnish with parsley.

(This recipe comes from Cook This, Not That)

Fish with Herbed Bread Crumbs

2011-04-20T10:24:00.000-04:00

We try to have fish on a regular basis at our house and my kids LOVE it. This was an easy, delicious recipe!

1 whole wheat English muffin, split
2 tbsp chopped fresh parsley (or 2 tsp dried)
1 tsp fresh thyme leaves (or ~1/2 tsp dried)
4 halibut fillets or other flaky fish (cod, swordfish), 4-6 oz each
salt and black pepper to taste
2 tbsp butter, softened

1. Preheat the oven to 450. Place the muffin, parsley, and thyme in a food processor and pulse until you have small but not superfine bread crumbs. You want a bit of texture here.

2. Lay the fish on a (greased) baking sheet and season all over with salt and pepper. Smear the tops with a thin layer of softened butter, then press the herbed bread crumbs into the butter so that they adhere to the fish. Bake for about 20 minutes, until the fish is cooked through and flakes with gentle pressure from your finger.

(This recipe comes from Cook This, Not That)

Chicken Cordon Bleu w/Honey Mustard

2011-04-20T10:18:00.000-04:00

This is a delicious low-cal, low-fat version of traditional cordon bleu. It's easy to make and my whole family devoured it! These could easily be made ahead of time, wrapped individually in saran wrap, and frozen in a ziploc bag too.

4 boneless, skinless chicken breasts (~6 oz each), pounded to 1/4" thickness
salt and black pepper to taste
8 thin slices deli ham
4 slices Swiss cheese
2 tbsp flour
1 egg, beaten
1 cup panko bread crumbs
juice of 1/2 lemon
2 tbsp Dijon mustard
1 tbsp honey
1/2 tbsp olive oil mayonnaise

1. Preheat the oven to 450. Season the chicken all over with salt and pepper. lay two slices of ham and one slice of cheese across each breast, then roll widthwise until you have a tight, jellyroll-like package.

2. Place the flour, egg, and bread crumbs in separate shallow bowls. Working with one rolled-up breast at a time, dip first in the flour to lightly coat, then in the egg, then immediately in the bread crumbs. Use your fingers to make sure the chicken is evenly coated with crumbs.

3. Arrange the chicken on a baking sheet and bake for 15 to 18 minutes, until the chicken is firm to the touch and cooked through and the bread crumbs are brown and crunchy.

4. While the chicken bakes, stir together the lemon juice, mustard, honey, and mayo to make a smooth, uniform sauce. Serve the chicken with the honey mustard drizzled over the top.

(This recipe comes from Cook This, Not That)

Texican Casserole

2011-04-18T14:00:00.000-04:00

This recipe comes from The Scramble, a weekly menu plan email I receive (and also test recipes for). I thought it sounded absolutely delicious when I read it and couldn't wait to make it. It did not disappoint! My kids devoured it (my two year old had TWO helpings!) and my husband loved it as well. Super easy, especially when you cook the rice ahead of time. Feel free to serve with additional hot pepper sauce at the table.

2 cups cooked white or brown rice (from about 3/4 cup dry rice)
15-oz can black beans, drained and rinsed
1 lb cooked ground beef (you could also use 1 cup cooked chicken or steak, or no meat at all)
1 1/2 cups shredded cheddar cheese
1/2 cup reduced fat sour cream
1 cup salsa
1/2 cup tortilla chips, crushed

Spray a 9x13 casserole dish with nonstick cooking spray. Spread the cooked rice on the bottom. Top it with the beans, meat, 1 cup of the cheese, sour cream, and salsa. Stir it to gently combine the flavors, but maintain the layer of rice at the bottom. Sprinkle the crushed tortilla chips and remaining 1/2 cup cheese on the top.

If you are freezing, cover with press-n-seal and foil. Let it thaw for 24 hours in the refrigerator then bake as directed below (remove the press-n-seal and replace the foil).

If you are cooking it tonight, cover with foil and bake in a 350 degree oven for 40 minutes. Remove the foil and let it bake for 10 more minutes or until the cheese is bubbling. Allow it to cool a few minutes before serving.

Mango-Chicken Chili

2011-04-18T13:52:00.001-04:00

This is a recipe I adapted to become a freezer meal. So easy, yummy, and healthy! Throw everything into a bag to freeze, thaw, then cook in a crockpot. I served it over rice with a bit of cheddar cheese on top. You can also serve it with cornbread and a salad. :)

2 lbs skinless, boneless chicken breasts, cut into large cubes
1 large sweet potato, peeled and cut into cubes
1 16-oz jar mango peach salsa
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp chipotle chili powder
1 can pinto beans, drained and rinsed

Add all the ingredients into a freezer bag; seal and freeze. Thaw in refrigerator at least overnight. Add entire contents to a crockpot; cover and cook on low for 4 hours.

Bacon Jalapeno Poppers

2011-04-09T11:09:00.001-04:00

Ingredients

* 1 (8-ounce) package light cream cheese, at room temperature
* 1 large Granny Smith apple, cored and minced
* 3 large scallions, roots sliced off, green and white parts minced finely
* Kosher salt and freshly ground black pepper
* 20 jalapenos
* 20 strips thin-sliced bacon, chopped in half

Directions

Preheat the oven to 375 degrees F. Line a baking sheet with foil or parchment.

In a large bowl, stir and break down the cream cheese until smooth. Add the apples and scallions, plus as much salt and freshly ground black pepper as you like.

Don a pair of plastic gloves so you don't burn your fingers or your eyes like I did. Slice each jalapeno in half lengthwise, and then either slice out the membranes or use a measuring spoon to scoop them out. Discard the seeds.

Either using a teaspoon or a small icing spatula, fill each jalapeno half with the cream cheese mixture; fill until just over the rim of the jalapeno. Wrap each pepper with a bacon half and secure with a toothpick. Line up the pop 'ems on the prepared baking sheet and pop into the oven until bacon has browned on the bottom, about 30 minutes. Allow to cool for about 5 minutes (which will be as long as you can resist them). Enjoy with a cold beer! Aaah!

Lemon Pepper Green Beans

2011-03-08T17:32:00.000-05:00

I'm typically not a fan of green beans, but every time I make this side dish, my husband and I go back for seconds! Our two and a half year old loves them, too.

1 bag frozen green beans, thawed (16oz: French cut, crosscut, or whole)
1/4 cup olive oil
1 clove garlic, crushed
1 Tb lemon juice
1/4 tsp pepper

Over high heat, stir-fry the beans in olive oil until tender-crisp. Stir in garlic, lemon juice, and pepper. Cook just another minute or so, then serve.

Parsnip Fries

2011-03-02T18:27:00.002-05:00

Every parent needs this recipe! These spiced "fries" are oven-roasted and delicious! If your kids don't like spicy, cut down on the amount of chili powder. These are definitely going to be a weekly vegetable at our house!

Ingredients

* 1 1/2 pounds parsnips, about 4 large ones
* 2 tablespoons olive oil
* 2 teaspoons chili powder
* 1/2 teaspoon garam masala
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Peel the parsnips and slice off the root. Cut into thick fries as evenly as possible. In a large bowl, mix together the olive oil, chili powder, garam masala, salt, and pepper. Add the parsnips and toss to coat. Place on a parchment or foil-lined baking sheet.

Roast for 35 to 40 minutes, tossing the chips halfway through to ensure even cooking. Chips are done when they're lightly caramelized and a knife inserted in the chips goes in and comes out without much resistance.

Grilled Salmon with Ginger Soy Butter

2011-02-22T18:59:00.001-05:00

One of my new favorite cookbooks (two of them, actually) is "Cook This, Not That." I love that we can still eat things that don't seem healthy, but cook them in a healthier way. This recipe is from there - I added a couple more fish fillets and a tablespoon more butter to feed my whole family (and it ALL got eaten!), and served it with some brown rice and steamed broccoli. I've never seen my 3-yr old daughter eat her food so quickly!

2 tbsp unsalted butter, softened
1/2 tbsp minced chives (I used fresh not dried)
1/2 tbsp grated fresh ginger
1 tbsp lemon juice
1/2 tbsp low-sodium soy sauce
4 salmon fillets (4-6 oz each)
salt and black pepper to taste
olive oil

Mix the butter, chives, ginger, lemon juice, and soy sauce. Set aside.

Preheat a grill or grill pan. Season the salmon with salt and pepper and rub with the oil. Wipe the grill grates clean and rub with a paper towel dipped in oil. Add the salmon (skin side down, if it has skin) and cook for 4-5 minutes. Flip the fish and cook for another 3-4 minutes, until the fish flakes with gentle pressure from your finger.

Serve the fish with a generous spoonful of the flavored butter, which should begin to melt on contact.

Beef Vindaloo

2011-02-20T22:04:00.000-05:00

Another delicious "Aarti" recipe....

Ingredients
Wet Masala (Spice Blend):

* 1 teaspoon cumin seeds
* 2 (1-inch) pieces cinnamon bark
* 6 whole cloves
* 4 whole black peppercorns
* 1 teaspoon ground turmeric
* 2 teaspoons paprika
* 1/2 teaspoon cayenne (more if you're feeling feisty!)
* 1 heaping tablespoon Ginger Garlic Paste, recipe follows, or 6 cloves garlic, peeled and roughly chopped and 1-inch thumb fresh ginger, peeled and roughly chopped
* 1/2 cup apple cider vinegar
*
* 3 tablespoons canola oil
* 1 medium red onion, sliced very thinly
* 1 serrano pepper, sliced in half
* 2 pounds boneless beef top sirloin, trimmed of all excess fat, cut into 1-inch cubes
* Kosher salt and freshly ground black pepper

Directions

For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. Pour into a spice grinder and process until powdered. In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients. Process until smooth.

Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.

Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them. Stir quite vigorously and turn down the heat if it's bubbling too furiously. Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!

Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.

Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot. Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread).
Ginger-Garlic Paste:

* 1/2 cup cloves garlic, whole
* 1/2 cup fresh ginger, peeled, 1/2-inch slices
* 1/4 cup canola oil

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Cucumber Raita

2011-02-20T22:02:00.002-05:00

Easy, refreshing, and delicious, this recipe goes great with any spicy Indian dish. This comes from Aarti on the Food Network.

Ingredients

* 2 cups plain whole milk or low-fat yogurt
* 2 cups grated English or Persian cucumber (unpeeled)
* 1 clove garlic, minced
* 4 sprigs fresh mint, leaves only, minced finely
* 1 teaspoon kosher salt
* 2 tablespoons golden raisins
* Freshly ground black pepper

Directions

Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.

Chapatis (Indian Whole Wheat Griddle Bread)

2011-02-20T21:51:00.002-05:00

This comes from my favorite Food Network star, Aarti Sequeira. They're not hard to make, but they do take some time.

Ingredients

* 2 cups whole wheat flour, plus more for rolling
* Big pinch fine sea salt
* 1 cup water
* 1/4 cup olive oil, vegetable oil, melted butter, or ghee

Directions

Pour the flour and salt into a large bowl. Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together. Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliant.

Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.

When you're ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads.

Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a lightly-floured surface, work the ball of dough into a long log. Cut into 12 equal pieces by cutting it in half, and then half again. Cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent them from drying out.

To roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm. Dunk this puck in the bowl of flour, and then roll until it's a 4-inch circle. Spoon about 1/4 teaspoon of oil in the center of the circle, and spread it out almost to the perimeter of the circle using the back of the spoon. Fold the circle in half, then in half again, so it forms a triangle. Seal the edges, and dunk in flour again if it's sticky.

Start rolling, turning the triangle a quarter turn after each roll, until it's about 6-inches wide, with an even thickness. After some practice you'll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way.

Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it's ready. Flapping the chapati between your hands to remove any excess flour, slap the chapati onto the griddle. It should start darkening almost immediately.

When small bubbles start to form, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it's puffed up a little more, flip. Press down on the edges of the chapati with your spatula or (if you're brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn't escape. Allowing the air to stay inside the whole chapati makes it flaky and light. But don't fret if your first few don't puff up; it takes practice! It will still taste delicious.

Remove to your container. Repeat with the remaining dough, and serve the chapatis hot.

Buffalo Chicken Dip

2011-02-17T00:37:00.001-05:00

My husband and I *love* a local restaurant's buffalo chicken dip, so we attempted making it a few times. We think we've gotten pretty close -- but if not, this dip is still delicious! The recipe makes a fair amount, so it's great for a party. I like to serve it with blue corn chips and celery sticks.

*2 (10-oz) cans chunk chicken, or about 1.5 lbs chicken breasts/tenders poached & cut into small chunks
*3/4 cup Frank's red hot sauce
*1 tbsp butter
*2 (8-oz) packages neufchatel cheese, softened
*1 cup ranch (or 1/2 cup ranch and 1/2 cup blue cheese dressing)
*1.5 cups cheddar cheese

Heat chicken, butter, and hot sauce in a saucepan over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well-blended and warm. Mix in half the cheddar cheese and transfer mixture to a slow cooker. Sprinkle the remaining cheese over the top; cover and cook on low until hot and bubbly.

Lemon Curd Bars

2011-02-16T23:46:00.002-05:00

Ingredients:
1 c. butter, softened
1 c. sugar
2 c. all-purpose flour
1/2 t. baking powder
1 10-12 oz jar lemon curd
2/3 c. flaked coconut
1/2 c. sliced or slivered almonds or coarsely chopped pecans, toasted (I omitted this)

1. Preheat oven to 375. Line a 13x9x2 baking pan with foil. Grease and set aside.

2. In a large bowl, beat butter with an electric mixer for 30 seconds. Add sugar. Beat until combined, scraping bowl occasionally. Beat in flour and baking powder until combined (mixture will be crumbly). REmove 2/3 c. of the crumb mixture and set aside. Press the remaining crumb mixture evenly onto the bottom of the prepared baking pan.

3. Bake crust in the preheated oven for 6-8 minutes or until top is golden. Remove from oven. Spread lemon curd over hot crust to within 1/2 in. of the edges. In a medium bowl, stir together the reserved crumb mixture, coconut, and almonds (if using). Sprinkle mixture over lemon curd.

4. Bake for 18-20 min more or until edges are golden and topping is lightly browned. Cool in pan. Using the edges of the foil, lift uncut bars out of the pan and cut into bars.

Pecan Bars

2011-02-16T23:44:00.001-05:00

Falling somewhere between a pie and a cookie, this pastry tops a crisp crust with a thick layer of pecans. The sweet pecan filling offers a delicious variation on the pecan pie-perfect for dessert, lunch, or an afternoon snack.

*NOTE: I recommend doubling the recipe for the topping b/c I like lots of caramel and pecans!*

Ingredients
Makes about 32 cookies

* 18 tablespoons unsalted butter, room temperature
* 3/4 cup light-brown sugar, firmly packed
* 1/2 teaspoon salt
* 3 cups all-purpose flour
* 8 tablespoons (1 stick) unsalted butter
* 1/2 cup light-brown sugar, firmly packed
* 6 tablespoons honey
* 2 tablespoons granulated sugar
* 2 tablespoons heavy cream
* 1/4 teaspoon salt
* 2 cups (8 ounces) pecan halves
* 1/2 teaspoon pure vanilla extract

Directions

1. Place rack in center of oven. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
2. Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
3. Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
4. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.

Focaccia Bread

2011-02-14T09:42:00.000-05:00

This is a quick, easy, and delicious bread! My family likes to cut it into "strips" and dip into olive oil and balsamic vinegar. Yum!

1 cup warm water (~110 degrees)
1 tsp sugar
1 tbsp active dry yeast
1 tbsp vegetable oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
pinch ground black pepper
1 3/4 cup bread flour (or all-purpose)
1 cup whole wheat flour
1 tsp salt
olive oil
dried rosemary
parmesan cheese

Measure out warm water - add yeast and sugar and mix well. Let sit for 10 minutes to proof (it will get bubbly). Assemble other ingredients while waiting.

Pour yeast mixture into mixing bowl. Add the vegetable oil, all the herbs, then the flour and salt. Mix well with wooden spoon until it pulls together. Place bread on lightly floured surface and knead until smooth and elastic. Drizzle some olive oil in mixing bowl, turn dough in it to coat, then cover with a towel and let rise for 30 minutes.

Preheat oven to 450 degrees. Punch dough down; place in baking sheet coated with cooking spray (I use a 10x14 sheet pan and it's perfect). Pat the dough into a 1/2" thick rectangle. Brush the top with olive oil then sprinkle with coarse salt, parmesan cheese, and rosemary. Bake for 15 minutes or until golden brown.

Chewy Oatmeal Snack Bars

2010-12-11T23:07:00.001-05:00

I found this recipe in a Betty Crocker magazine and had to try it. It didn't disappoint! My kids LOVE it - an so do I. :) I can eat one for breakfast and it keeps me full, unlike normal granola bars. I did alter it a bit, based on what I could find at the grocery store, so here's my recipe:

1/2 cup butter
2/3 cup firmly packed brown sugar
2/3 cup maple syrup
2/3 cup crunchy peanut butter
1 tsp vanilla
3 cups quick-cooking oats
1 cup wheat bran
1 cup graham cracker crumbs
1 cup dried cranberries

Grease bottom and sides of 9x13 pan. Melt butter in 2-qt saucepan over medium heat. Stir in brown sugar and maple syrup; heat to boiling. Boil 1 minute, stirring frequently; remove from heat. Stir in peanut butter and vanilla until mixture is smooth. Stir remaining ingredients into peanut butter mixture, mixing well. Press evenly into pan. Cover and refrigerate 2 hours or until firm. For bars, cut into 6 rows by 4 rows. Store in refrigerator.

Deep-Dish Chicken Pot Pie

2010-11-18T15:51:00.001-05:00

As a kid my mom made chicken pot pies and I always loved them. I wanted to find a pretty healthy version of the classic dish that I could make at home. This one is from Kraft foods, slightly modified.

1 lb boneless skinless chicken breasts or tenders, cut into bite-size pieces
1/4 cup Italian dressing
4 oz neufchatel cheese, cubed
2 tbsp flour
1/2 cup reduced-sodium chicken broth
8 oz frozen mixed veggies (peas, carrots, corn, green beans)
1 ready-to-use refrigerated pie crust

Cook chicken in dressing in large skillet or dutch oven on medium heat until mostly cooked through. Add neufchatel; cook and stir 3-5 minutes or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 minutes. Pour into deep-dish pie plate or 2-qt round casserole dish; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.

If eating tonight, bake at 375 for 30 minutes or until golden brown. If freezing, cover with press-n-seal and then foil. You will bake it frozen - 400 degrees for one hour with foil then 30 minutes uncovered.

Baked Pizza Mac

2010-11-07T19:51:00.003-05:00

I came across this recipe on the Kraft Foods website, and it's really yummy! I use Kroger brand pizza sauce (Pizza Zip), and I would also recommend slightly undercooking the macaroni when you first prepare it so that it's not too tender in the end. This is an especially convenient dinner if you keep cooked lean ground beef in 1 lb portions in your freezer, like we do. :)

1 cup pizza sauce, divided
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner, prepared as directed on package
1 lb. extra-lean ground beef, cooked, divided
1 egg, lightly beaten
1/2 tsp. dried basil leaves
1/4 tsp. garlic powder
1/2 cup shredded Mozzarella cheese

Heat oven to 400°F. Reserve 1/4 cup pizza sauce.

Combine prepared macaroni dinner, 2/3 of the meat, remaining pizza sauce, egg and seasonings.

Spoon mixture into 9-inch pie plate. Top with remaining meat, reserved pizza sauce and cheese. Bake 15 minutes. Let stand 5 minutes before serving.

Pumpkin-Oatmeal Raisin Cookies

2010-10-27T16:06:00.001-04:00

I wanted to make some cookies for the season and these sounds super yummy. I altered the recipe a bit to make it a little healthier. It made 6 dozen small cookies.

1 cup whole wheat flour
1 cup all-purpose flour
2 cups quick or old-fashioned oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 (15-oz) can pure pumpkin
1 large egg
1 tsp vanilla extract
1 cup raisins

Preheat oven to 350. Lightly grease baking sheets.

Combine flour, oats, baking soda, cinnamon, and salt in medium bowl. Beat butter and both sugars in large mixing bowl. Add pumpkin, egg, and vanilla extract; mix well. Add in flour mixture. Stir in raisins. Drop by rounded teaspoons (for smaller cookies) or tablespoons (for bigger cookies) onto prepared baking sheets. Bake for ~12 min for smaller, 14-16 min for bigger cookies - until set in center. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pumpkin Chocolate Chip Cookies

2010-10-25T13:02:00.000-04:00

The grocery bakery often has this kind of cookie, and I always buy them when I see them. I found this recipe and tweaked it a bit so I could make my own! This makes 6 dozen cookies - but they won't last long. ;)

1 cup butter (2 sticks), softened
2 cups brown sugar
4 eggs
1 can pumpkin puree
4 cups flour
2 tbsp baking soda
2 tbsp cinnamon
2 tsp pumpkin pie spice
2 tsp salt
2 cups chocolate chips

Preheat oven to 350. Grease cookie sheets with non-stick cooking spray.

In a stand mixer or large mixing bowl, combine butter, brown sugar, eggs, and canned pumpkin puree. Once smooth, add baking soda, cinnamon, pie spice, and salt. Slowly add flour until dough forms. Fold in chocolate chips. Spoon batter onto greased cookie sheets. Bake in preheated oven for 9-11 minutes. Let cool on cooling rack before serving. (These were MUCH better after cooled - otherwise the chocolate was too gooey.)

My Favorite Cornbread

2010-10-25T12:57:00.001-04:00

This cornbread was so moist & delicious! Even my dad, who isn't a fan of cornbread, LOVED it! This would be perfect with a big pot of chili. :)

2 cups cornmeal
2 1/2 cups milk
1 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup white sugar
2 eggs
1/2 cup vegetable oil

Preheat oven to 400 degrees. In a small bowl, combine cornmeal and milk; let stand 10 minutes. Grease a 9x13 baking pan. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs, and oil until smooth. Pour batter into prepared pan. Bake in preheated oven for 30-35 minutes, or until a knife inserted into center comes out clean.

Chicken Florentine Skillet

2010-10-13T09:51:00.000-04:00

I saw this recipe in a little Betty Crocker magazine and thought it sounded delicious. I changed it up a bit to suit my family, and also to stretch it for a second meal for my freezer. Since my family can't eat an entire box of pasta (and I don't like half boxes sitting in my pantry), I put it in a casserole dish with some extra cheese on top & freeze. So easy to pop it in the oven another night for a quick & easy dinner!

16 oz mini farfalle pasta
2 1/2 cups half-and-half
4 tbsp flour
2 tsp salt
1/2 tsp ground nutmeg
1 tbsp butter
1 lb chicken breast tenders, cut into bite-size pieces
1 (14.5 oz) can diced tomatoes, drained
1 cup sliced fresh mushrooms
1 (6 oz) bag fresh spinach leaves
1 cup shredded mozzarella cheese

Cook and drain pasta as directed on package. Meanwhile, in a small bowl stir 1/2 cup of the half-and-half, the flour, salt, and nutmeg until smooth; set aside.

In a large pot (I like my dutch oven), melt butter over medium-high heat. Add chicken; cook 6-8 minutes, stirring occasionally, until browned. Stir in tomatoes, mushrooms, and spinach. Cook about 5 minutes, until mushrooms are tender. Reduce heat to low. Stir in pasta and half-and-half mixture. Cook about 1 minute or until thickened. Stir in remaining 2 cups half-and-half. Sprinkle cheese over top. Cover; let stand 2-3 minutes until cheese is melted.

Minestrone Soup

2010-10-13T09:35:00.001-04:00

I love to make soups once the weather turns cold. This one was a bonus, as the crockpot does the cooking for me! My whole family loved this soup - my kids especially liked the little pasta. I liked that the veggies were still a little crisp. You might want to have more broth on hand for the leftovers (there's plenty!). This soup will freeze well too.

4 cups chicken or vegetable broth
1 (28-oz) can diced tomatoes
1 (15-oz) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 tsp dried thyme
1/2 tsp dried sage
2 bay leaves
salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups fresh spinach
parmesan cheese (shredded or grated)

In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.

Thirty minutes before the soup is done cooking, add ditalini, zucchini, and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to tast, with salt and black pepper. Ladle soup into bowls and sprinkle with parmesan cheese.

Tomato Florentine Soup

2010-10-03T23:26:00.003-04:00

This recipe came from *my favorite* a Cuisine at Home book. It's not hard and oh, so yummy! I think it's best topped with homemade croutons, but store-bought would work as well :-)

Ingredients:
1/2 c. chopped shallots
2 T. olive oil
1/4 c. chopped garlic
1/4 t. red pepper flakes
1/4 c. dry white wine
2 cans whole tomatoes in juice (28 oz. each)
2 c. chicken broth (or vegetable broth)
1/4 c. fresh basil
3 T. sugar
2 t. balsamic vinegar
1 bag (5 oz.) baby spinach, chopped
Crumbled blue cheese

1. Sweat shallots in oil in a large pot over medium heat until soft, about 5 min. Stir in garlic and pepper flakes, and cook 1 minute

2. Deglaze pot with wine, simmer until nearly evaporated, then add tomatoes, broth, and basil. Increase heat to med-high, bring soup to a boil, reduce heat to med-low, and simmer 10 minutes.

3. Puree soup with a handheld blender, or in batches in a food processor, until smooth. Bring soup to a simmer.

4. Stir in sugar and vinegar. Just before serving, stir in spinach and season with salt and pepper.

5. Garnish each serving of soup with croutons and blue cheese.

Quick and Easy Crab Bisque

2010-10-03T23:10:00.003-04:00

Crab bisque sounds exquisite, but this recipe takes only a half hour to make and is SO flavorful! Although it's "quick and easy," though, it's not very cheap to make. Pasteurized lump crab meat can be found in the refrigerated section of the grocery close to the fish counter. I got it on sale, but it was still $15. This recipe is FANTASTIC!

Ingredients:
2 c. diced leeks
1 c. diced carrots
1 c. diced celery
2 T. minced garlic
2 T. olive oil
4 T. flour
1/2 c. dry white wine
3 c. heavy cream
3 c. milk
2 bottles clam juice (8 oz. each)
Salt, black pepper, and hot sauce to taste (I used quite a bit of each)
1 1/4 c. pasteurized lump crab meat
Minced fresh chives

Directions:
1. Sweat leeks, carrot, celery, and garlic in oil in a large pot over medium heat until carrot is soft. Add flour and cook for another minute

2. Deglaze pot with wine and simmer until nearly evaporated. Stir in cream, milk, and clam juice. Bring to a boil and season with salt, pepper, and hot sauce. Puree soup in batches using a food processor. Stir in crabmeat and serve. Top with fresh chives.

Caesar Dressing and Croutons

2010-09-20T21:30:00.002-04:00

Ingredients:
3 c. sourdough bread cubes (1/2 in.)
1/4 c. olive oil
1/2 t. EACH kosher salt, black pepper, dried basil, and paprika
1/2 c. shredded Parmesan
1/4 c. fresh lemon juice, strained
2 T. mayonnaise
1 t. minced garlic
1 t. anchovy paste
1 t. sugar
1/4 t. Worcestershire sauce
1/3 c. olive oil

Croutons:
Toast bread cubes in olive oil over med-high heat until lightly browned, toss with salt, pepper, basil, and paprika.

Dressing:
In a food processor, combine shredded cheese, lemon juice, mayo, garlic, anchovy paste, sugar and Worcestershire. Slowly drizzle in olive oil until dressing is emulsified. Season with salt and pepper.

Toss dressing with 1 head romaine lettuce, chopped, and garnish with croutons and shaved Parmesan.

Chicken Enchilada Casserole

2010-09-20T21:05:00.002-04:00

This was inspired by a turkey and mushroom enchilada casserole, but it became quite different and needed its own recipe. It can easily be divided into smaller casserole sizes, just cut back on the cooking times. I usually make two smaller casseroles and freeze the second one. It makes for a great freezer meal!

Ingredients
14 CORN tortillas
1 28oz. can of Green enchilada sauce, Medium spicy
1 lb. ground chicken
1 packet taco seasoning (I recommend Taco Bell brand)
1 small can diced green chiles
1/2 cup water
8 oz. mexican blend shredded cheese.

Preheat oven to 350.

Brown chicken, drain. Add green chiles, taco seasoning, and 1/2 cup water. Simmer for about 5 -10 minutes.

In 9 x 13 dish, pour just enough of the sauce to cover the bottom.

Layer 6-7 corn tortillas along the bottom. Spoon meat mixture over top, using a spatula, pat down so it's as flat and compact as can be. Top with remaining tortillas and pour over the rest of the enchilada sauce.

Cover with foil and bake for about 35 -40 min, then remove foil, sprinkle cheese over top and broil on LOW for 5-10 min...till cheese on top is bubbly and starting to brown.

Let stand for about 10 min. before cutting.

Fried Eggplant Mozzarella

2010-09-20T20:52:00.003-04:00

I tried a dish like this at a restaurant and I had to try and copy it! The results were nearly perfect and this is one of my new favorite dishes. The key is to use the Stove-Top Marinara (recipe is in the next entry).

Ingredients:
1 eggplant
1 c. flour
3 eggs, beaten
1 1/2 c. breadcrumbs
1/4 c. olive oil
Sliced fresh mozzarella (about 10 oz.)
Red pepper flakes
Stove-Top Marinara (see blog entry for recipe)

1. Preheat oven to 450. Slice eggplant into 1/4 in. thick rounds, season with salt and pepper. Place flour, eggs, and bread crumbs into separate shallow dishes.

2. Bread the eggplant by dipping it first in flour, then eggs, the breadcrumbs.

3. Heat 1/4 c. olive oil in a large saute pan (I used an electric skillet) over med. high heat. Fry half of the eggplant slices until golden on both sides, about 4 minutes total, then transfer them to a cookie sheet. Continue until all eggplant are cooked.

4. Top each slice with a slice of fresh mozzarella and red pepper flakes. Bake until cheese melts, about 15 minutes.

5. To serve, put about 1/2 c. Stove-Top Marinara on a plate and top with the eggplant rounds. Serve with pasta topped with marinara.

Stove-Top Marinara

2010-09-20T20:46:00.003-04:00

This spaghetti sauce is SO good! I don't know if I can ever go back to canned sauce! The best part is that I almost always have these ingredients on hand, so I can make it any time I want. I would also recommend using this for my Fried Eggplant Mozzarella.

1 c. diced onion
3 T. olive oil
2 T. minced garlic
2 cans (28 oz. each) whole tomatoes
1 1/2 T. sugar
2 t. dried basil leaves
1/4 t. red pepper flakes (more or less depending on the desired spiciness)
1/2 t. ground black pepper
Kosher salt to taste (I used quite a bit)

1. Saute onion in oil in a saute pan over medium-high heat until onion is soft, about 5 minutes. Add garlic; saute briefly. Stir in tomatoes with their juice. Crush tomatoes with a potato masher and simmer sauce for 15 minutes.

2. Stir in sugar, basil, peppers, and season with salt. Simmer 15 minutes longer.

Mushroom and Herb Risotto

2010-09-14T19:41:00.003-04:00

This was a very tasty risotto, but extremely time intensive. I will definitely make it again, but only on special occasions! To save on the cost, I bought dehydrated shitakes and boiled them in the chicken broth to rehydrate. After they cooled, I cut them and sauteed them with the other mushrooms.

Ingredients:
1/2 lb. shiitake mushrooms, stemmed and halved (reserve stems)
1/2 lb. button mushrooms, quartered
1/2 lb. cremini mushrooms, quartered
1 T. minced garlic
6 T. extra virgin olive oil, divided
1 c. dry white wine, divided
Kosher salt and pepper to taste.
6 c. low-sodium chicken or vegetable broth
1/2 c. minced shallots
2 c. dry arborio rice (DO NOT substitute rice types!)
1/2 c. shredded parmesan cheese
1/2 c. chopped fresh parsley
1/4 c. chopped fresh chives
1 T. chopped fresh thyme
1 T. unsalted butter
Crumbled chevre (goat cheese)

1. Saute shiitake, button, and cremini mushrooms and garlic in 3 T. oil in a saute pan over medium-high heat for 5 minutes. Deglaze pan with 1/2 c. wine, simmering until liquid evaporates. Season mushrooms with salt and pepper; transfer them to a bowl.

2. Simmer broth and reserved shiitake stems in a saucepan for 10 minutes. Strain broth; discard stems. Keep broth warm over low heat.

3. Saute shallots in remaining 3 T. oil over medium heat in the same saute pan used for the mushrooms. Cook until shallots are soft but not brown, 3-4 minutes.

4. Stir in rice; cook 1-2 minutes to coat grains with oil. Add remaining 1/2 c. wine; simmer, stirring constantly with a wooden spoon, until liquid evaporates, about 2 minutes. Stir in 1/2 c. broth; simmer until it's completely absorbed. Continue adding broth in 1/2 c. increments, stirring frequently and adding more broth only after the previous addition is absorbed.

5. Taste rice after cooking it for 15 minutes. Continue cooking until rice is firm but not chalky in the center. Remove risotto from heat.

6. Stir in mushrooms, Parmesan, parsley, chives, thyme, butter, salt, and pepper. Sprinkle risotto with chevre before serving.

Quick & Easy Cinnamon-Swirl Coffee Cake

2010-08-30T17:21:00.003-04:00

I found this recipe on the Kraft website & had to try it. It was so easy to make, and the whole family devoured it! Feel free to leave off the nuts if you don't care for them.

1 (3.4 oz) pkg vanilla instant pudding
1/2 cup chopped pecans, divided
1 tbsp ground cinnamon
1/2 cup packed brown sugar
2 cans (7.5 oz each) refrigerated buttermilk biscuits
1/2 cup (1 stick) unsalted butter, melted

Heat the oven to 350. Sprinkle half each of the dry pudding mix and nuts onto bottom of fluted tube pan sprayed with cooking spray; set aside.

Mix cinnamon and brown sugar. Separate dough into 20 biscuits. Place 10 biscuits in pan, with sides slightly overlapping. Sprinkle with remaining dry pudding mix, nuts, and half the cinnamon-sugar. Drizzle with half the butter. Top with remaining biscuits, cinnamon-sugar and butter.

Bake 30 minutes or until golden brown. Cool 1 min in pan; invert onto serving platter. Serve warm.

Bolognese Rigatoni

2010-08-29T21:50:00.003-04:00

I made this dish for some guests this evening and everyone LOVED it! We each had seconds and some had more than that! It is meaty and so flavorful. It takes a while to cook, so make a double batch to freeze.

Ingredients:
1 lb. ground chuck
1/2 lb. bulk Italian sausage (I actually used regular instead of Italian)
1 T. olive oil
1/2 cup EACH chopped onion, celery, and carrot
1 T. chopped garlic
1 can diced tomatoes (28 oz)
1 c. dry red wine
1 c. whole milk
1/4 c. tomato paste
2 T. balsamic vinegar
1 t. kosher salt
1 t. dried basil (or 1 T. fresh basil, chopped)
1 t. dried oregano
Pinch of red pepper flakes (more or less depending on how much spice you like)
1 lb. dry rigatoni
1/2 c. mascarpone cheese (or cream cheese)
1 c. chopped fresh parsley
Kosher salt and pepper to taste

Directions:
1. Brown chuck and sausage in oil in a large saute pan over medium-high heat. Make the meat as fine as possible by using a potato masher. Drain fat; return meat to pan.

2. Mince onion, celery, carrot, and garlic in a food processor. Add vegetables to browned meat; cook until vegetables soften, about 5 minutes.

3. Stir in tomatoes, wine, milk, tomato paste, vinegar, salt, basil, oregano, and pepper flakes. Reduce heat to medium-low. Simmer sauce 1 hour, stirring occasionally.

4. Cook rigatoni according to package directions; drain and set it aside.

5. Add mascarpone, parsley, salt, and pepper to sauce. Serve over rigatoni.

Kongnamul (Korean Soybean Sprouts)

2010-08-29T00:21:00.003-04:00

Ingredients:
1 bag soybean sprouts
2 T. seasoned rice vinegar
2 T. soy sauce
1 T. sesame oil
1 t. sugar

Directions:
Boil sprouts for 2-3 minutes. Drain and combine with other ingredients in a sealed container. Shake until well mixed and refrigerate for at least one hour. Shake before serving.

Yukgae Jang (Spicy Korean Beef Soup)

2010-08-29T00:14:00.002-04:00

Ingredients:
1 lb. beef brisket or stew beef
1 onion, chopped
12 green onions
5 c. mung bean sprouts
2 T. garlic, minced
1/4 c. hot pepper flakes (found at the Asian market, different than crushed red pepper flakes)
2 T. Sesame Oil
1 T. Vegetable oil
2 T. Soy sauce
1 T. salt
Ground pepper
2 eggs (beaten)
Mung Bean noodles

Directions:
Boil beef and onions in 10 c. water for 40-50 minutes. Meanwhile, combine hot pepper flakes, sesame oil, vegetable oil, soy sauce, salt, and pepper in a small bowl. Pour over garlic, green onions, and sprouts and mix together. Remove beef and cut into small pieces and add the vegetable mixture to the pot. Simmer for 20-30 minutes. Add chopped beef, egg, and mung bean noodles and cook for a few more minutes. (Note: I prefer to cook the noodles separately and add them to the bottom of the bowl)

Caprese Pasta

2010-08-28T18:03:00.003-04:00

If you like caprese salad, you have to try this pasta! It is SO good that my husband and two little guys finished off the entire thing! The most important thing is to be sure all the ingredients are fresh and ripe. Be sure you use FRESH mozzarella that comes in a soft white ball, packed in water in vacuum-sealed plastic or in a plastic tub. The result is fantastic!

Ingredients:
3 c. diced fresh tomatoes
1/2 lb. fresh mozzarella cheese, diced
Kosher salt and pepper to taste (be sure to use a good amount of salt!)
8 oz. spaghetti
2 t. minced garlic OR 1 T. sliced garlic
1/4 c. extra-virgin olive oil
1/2 c. thinly sliced fresh basil

Directions:
1. Combine tomatoes, basil, and mozzarella in a large bowl. Season with salt and pepper; set mixture aside.

2.Cook spaghetti according to package directions; drain and toss with tomato-cheese mixture.

3. Saute garlic in oil in a large saute pan until garlic is fragrant, about 1 minute. Pour hot oil over spaghetti mixture; toss to coat all ingredients.

Chicken and Udon Noodles

2010-08-26T21:11:00.003-04:00

I LOVE udon noodles and wanted to find a good recipe. I didn't find anything that suited my fancy, so I made up my own. I also cooked some chicken in the pan ahead of time, which added flavor to the sauce and added some protein to the dish. It's so easy and so delicious!

Ingredients:
1 T. vegetable oil
1 carrot, diced
2 scallions, cut into 1/2 in. pieces
2 t. minced garlic
1/4 c. soy sauce
3 T. rice wine vinegar
1 t. dried ginger (or 1 T. minced fresh ginger)
1/4 c. plus 1 T. sesame oil
Red pepper flakes (optional)
Dried shitake mushrooms, rehydrated and sliced
1 pkg. (12 oz) udon noodles, cooked and strained

Directions:
Heat oil in large skillet over medium-high heat. Add carrot, scallions, and garlic and saute until vegetables start to soften. Add soy sauce, vinegar, sesame oil, mushrooms, and pepper flakes. Simmer until flavors combine, about 3-5 minutes. Toss with udon noodles and serve.

Upside-Down Pizza

2010-08-25T18:43:00.003-04:00

I got the recipe from Robin Miller, and adapted it a bit to suit my family's taste. It was oh-so-good, and my whole family gobbled it up! I'm putting the recipe with the "toppings" we used, but feel free to substitute your favorites.

1 lb sausage (I used sage since we don't like Italian)
1 medium onion, chopped
8 oz mushrooms, sliced
1 cup pasta sauce
1 cup pizza sauce
16 oz mozzarella cheese, shredded
2 eggs
1 cup milk
1 tbsp olive oil
1 cup all-purpose flour
1/2 tsp salt
1/4 cup parmesan, grated

Preheat oven to 400 degrees.

Heat large skillet over medium heat, adding a bit of olive oil if needed to cook sausage. Add sausage and cook until browned and cooked through, breaking up the meat as it cooks with a wooden spoon. Add the onion halfway through cooking, then add mushrooms and cook another 2 minutes, until soft. Add pasta sauce and pizza sauce and bring to a simmer, about 2 minutes. Remove from heat and transfer sauce to the bottom of a 13x9-inch baking dish. Top with mozzarella cheese.

In a medium bowl, whisk together eggs, milk, and oil until blended. Whisk in flour and salt until well blended. Pour mixture over sauce in pan. Sprinkle with parmesan. Bake 25 minutes, or until golden brown. Let stand for 5 minutes before serving.

Zucchini Parmesan Crisps

2010-08-25T18:39:00.003-04:00

I got this recipe from Ellie Krieger on Food Network. It's a delicious way to serve your vegetables! So easy to make and so good!

cooking spray
2 medium zucchini
1 tbsp olive oil
1/4 cup grated parmesan
1/4 cup plain dry bread crumbs
1/8 tsp salt
freshly ground black pepper

Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25-30 minutes.

Rainbow Rotini

2010-08-23T12:29:00.004-04:00

This was a quick and easy lunch (or perfect for dinner if it's just the kiddos & me), and it packs a lot of protein. So delicious too! I got it from Parents magazine and adapted it a bit.

6 oz dried multicolor rotini
12 oz skinless, boneless chicken breasts, diced
1 tbsp olive oil
1 clove garlic, minced
1 can (15 oz) cannellini beans, drained
1/2 cup low-sodium chicken broth
2 plum tomatoes, chopped
1 tbsp flat-leaf parsley (or 1 tsp dried)
1/4 tsp salt
1/8 tsp pepper

Cook pasta according to package directions; drain. Meanwhile, saute chicken (seasoned with some salt & pepper) in olive oil in a large skillet over medium heat until cooked through, adding garlic about halfway through cooking. Once chicken is cooked, add the remaining ingredients; heat through. Stir in pasta and serve.

(You can also saute 1/2 cup chopped red onion with the chicken.)

Lighter Caesar Salad

2010-08-22T16:47:00.002-04:00

I *love* Caesar salad, and can feel good eating this homemade version.

1 large head romaine lettuce
3/4 cup olive oil
1/4 cup red wine vinegar
1 tsp Worcestershire sauce
1/2 tsp salt
1 clove garlic, crushed
1 lemon, halved
fresh ground black pepper
1/4 cup freshly grated parmesan cheese
garlic croutons

Wash romaine under cold running water. Trim core, and separate stalk into leaves; discard wilted or discolored portions. Shake leaves to remove moisture. Cut coarse ribs from large leaves; tear leaves into bite-size pieces and place in large salad bowl.

Combine olive oil, vinegar, Worcestershire, salt, and garlic in a jar. Cover tightly, and shake vigorously. Pour dressing over romaine; toss gently until coated. Squeeze juice from lemon halves over salad. Grind a generous amount of pepper over salad; sprinkle with cheese. Toss, top with garlic croutons and serve.

Ham & Swiss Quiche

2010-08-10T16:40:00.001-04:00

1 1/2 c shredded Swiss cheese
4 t all-purpose flour
1/2 c cooked ham, diced
3 eggs
1 c milk
1/4 t salt
1/4 t ground dry mustard
1 (9 inch) unbaked pie crust
2 T chopped fresh parsley (optional for garnish)

In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of cheese, sprinkle 1/2 cup of diced ham.

In medium bowl, combine eggs, milk or cream, and then add salt and mustard powder. Beat until smooth and pour over cheese and ham.

Put piece of plastic wrap large enough to overlap sides over top of quiche, then a piece of foil, and seal well around the edges. (plastic keeps the foil from sticking to the food). Place prepared quiche in freezer.

When ready to bake, preheat oven to 400 degrees F. Remove foil and plastic wrap. Put foil around edge of crust to protect it from burning. Bake in the preheated oven for 60 minutes, or until filling is set and crust is golden brown.

Orange Apricot Pork Chops

2010-08-10T16:35:00.002-04:00

In addition to being delicious, this recipe smells AMAZING as it cooks! :)

6 pork chops (medium thickness, bone-in or boneless)
1 cup apricot jam
3 T brown sugar
1 t kosher salt
1/2 t pepper
1/2 t cinnamon
1/4 t ginger
1/4 t cloves
1 (11-ounce) can mandarin oranges (needed on-hand for serving day)
Place all ingredients in large freezer bag. Mix well, remove air, & freeze.
Serving Day: Thaw completely in fridge. Pour contents of bag into slow cooker. Add the entire can of mandarin oranges (with juice!) evenly over the top. Cover and cook on low for about 8 hours, or on high for about 4 hours. Serve with rice to soak up the yummy juice.

Bacon Ranch Slow-cooker Chicken

2010-08-10T16:29:00.001-04:00

4 boneless, skinless chicken breasts
2 T Baco's bacon flavor bits
1 t minced garlic
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup (healthy version is fine)
1 c light sour cream

1 lb egg noodles (on hand for serving day)

Cooking Day:
1. Combine the first 5 ingredients
2. Place chicken in freezer bag and pour sauce over top
3. Seal and freeze

Serving Day:
1. Empty bag (which has been thawed completely in fridge) into slow cooker.
2. Cook on high 4-5 hours
3. Serve over hot egg noodles.

Cookies & Cream Pie

2010-08-10T16:23:00.001-04:00

1 1/2 cups half-and-half
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 oz) tub whipped topping, thawed
1 cup finely crushed Oreo cookies
1 chocolate crumb crust (9 inches)

In a mixing bowl, combine the cream and pudding mix; beat on medium speed for 1 minute. Let stand for 5 minutes. Fold in whipped topping and cookies. Spoon into crust. Cover with plastic lid (should be included on a commercially prepared crust), wrap with foil if desired. Freeze until firm, about 6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 10-15 minutes before serving.

Baked Stuffed Tomatoes

2010-08-02T23:25:00.003-04:00

I had some fresh tomatoes from a friend and had always wanted to try making stuffed tomatoes. I looked up a few recipes, then created my own based on our tastes and what I had available. They turned out great! (My kids aren't huge tomato fans, but they loved the filling.)

8 medium tomatoes
1/4 cup diced onion
1 tsp minced garlic (1 clove)
~1 lb ground beef
2 slices bacon
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano
1 tsp sugar
2 cups uncooked instant rice (I used brown rice)
1/4 cup shredded cheese (I used parmesan-cheddar would be good too)
1/4 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
2 tbsp melted butter
2 tbsp water

Slightly cut the bottoms of the tomatoes so they stand upright. Cut out the stem, making a hole in the top of the tomato. Leaving a 1/2-inch thick shell, scoop out and reserve the pulp. Place tomatoes in either a 9x13 baking dish or a baking sheet with tall sides.

In a skillet over med-high heat, add about a tablespoon of olive oil. Add diced onions, bacon, and garlic; once mixed and started cooking, add the ground beef. Season with salt, pepper, and oregano. Once cooked, drain off extra grease if necessary. Add about 1-1.5 cups of the tomato pulp and the sugar to the meat mixture. Bring to a boil; reduce heat and summer 35-40 minutes, until slightly thickened, stirring occasionally. (I tasted here and did add a bit more salt.) Add rice; mix well. Simmer 5-6 minutes longer or until rice starts to get tender. Stuff the tomatoes when mixture is done.

Combine bread crumbs, parmesan cheese, and butter, then top the tomatoes. Add some water to the baking dish/sheet. Bake, uncovered, at 375 for 20-25 minutes.

Bananas Foster

2010-08-02T21:05:00.002-04:00

I read a few recipes for this yummy dessert and then created my own recipe. It turned out great! Enjoy :-)

Ingredients:
2 T. butter
1/2 t. cinnamon
1/4 t. nutmeg
1/4 c. dark brown sugar
1 T. banana liqueur
2 slightly unripe bananas, peeled and cut into thick slices
1/4 c. spiced rum

Directions:

Melt butter in heavy skillet over medium low heat. Add cinnamon, nutmeg, and sugar and stir until sugar is dissolved. Stir in banana liqueur. Add bananas and cook about 2 minutes until bananas are warm and coated. Carefully add rum and light on fire. Cook another minute or until fire goes out. Serve over ice cream or cake.

Chicken Gumbo

2010-08-02T18:35:00.003-04:00

I tried out this recipe for chicken gumbo tonight and LOVED it! It uses a large variety of spices, but they're all pretty common-- I had all of them in my spice cabinet. I tweaked some of the spices to make it extra flavorful, and I made a double batch so I would have some freezer meals. Be sure to serve this over rice... it's delicious!

Ingredients:
2 t. olive oil
1 c. chopped onion
2 stalks celery, chopped
1 med. green bell pepper, seeded and chopped
1 1/4 lb. boneless, skinless chicken breast, cut into 2 in pieces
1 t. dried thyme
1 t. dried oregano
1/2 t. salt
2 bay leaves
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. dry mustard
1/4 t. cayenne (I used 1/8 t. and it was perfect)
1/4 t. fresh ground black pepper
1 10oz pkg. frozen sliced okra
2 links andouille sausage (I used a pkg. of smoked sausage), diced
4 c. reduced sodium chicken broth
2 c. tomato juice
Rice (for serving)

Directions:

1. Heat oil in a large pot over med. high heat. Add the onion, celery, and bell pepper and cook until softened.

2. Add the chicken and cook until browned on all sides.

3. Add all the spices and stir to coat. Cook for 1 minute until the spices are fragrant, then add the okra, sausage, broth, and tomato juice and bring to a simmer. Reduce the heat to medium and simmer until cooked through. (I let it simmer for an additional 15 minutes to give the flavors more time to develop.

4. Remove the bay leaves and serve over rice.

Spaghetti Marinara and Meatballs

2010-08-02T17:34:00.002-04:00

Wow! This is an AWESOME recipe. The marinara sauce is composed entirely of fresh vegetables roasted in the oven with drippings from the meatballs. The meatballs are moist and SO flavorful! I recommend doubling the marinara recipe with a single batch of meatballs. Enjoy :-)

For the marinara:
3 1b. fresh cherry or Roma tomatoes, chopped
1 c. chopped onion
4 garlic cloves, smashed
2 tsp. sugar
1 tsp. kosher salt
1 tsp ground black pepper
sprinkle of red pepper flakes (optional)
2 T. fresh chopped basil

For the meatballs:
1 c. fresh breadcrumbs
3/4 c. grated Parmesan cheese
1/2 c. whole milk
1/2 c. beef broth
1/2 c. chopped fresh parsley
3 eggs, beaten
2 T. dried oregano
1 T. minced garlic
2 t. dried basil
1 t. kosher salt
1 t. ground black pepper
sprinkle of red pepper (optional)
2 lb. ground beef sirloin

Directions:
1. Preheat oven to 425 degrees.

2. Combine tomatoes, onion, smashed garlic, sugar, 1 t. salt, 1 t. pepper, and red pepper flakes for marinara in an 11x15 in. baking dish (I used two 11x13 baking dishes and put this much in each dish to double the sauce).

3. Mix together in a large bowl the meatball ingredients minus the sirloin. Add the ground sirloin and combine well.

4. Shape meat mixture into balls the size of a golf ball (about 2 oz. each).

5. Arrange meatballs on vegetable mixture in baking dish; roast for 40-45 min.

6. Remove meatballs from baking dish; keep them warm. Process roasted tomato mixture in batches in a food processor or blender. Stir in basil, add to meatballs. Serve over spaghetti and garnish with Parmesan.

Sausage Crescent Rolls

2010-07-28T14:24:00.001-04:00

If you've been to any mom's nights with Jenni, you've probably enjoyed this amazing appetizer! She's sharing the recipe with all of us, so here it is:

Yields: 20 Servings

Ingredients

1 pound fresh ground spicy pork sausage
1 (8 ounce) package cream cheese
2 (8 ounce) packages refrigerated crescent rolls
1 egg white lightly beaten
1 tablespoon poppy seeds

Instructions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
3. Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
4. Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.