Lettuce Pray

S'mores Cookies Bars

2011-11-22T18:57:00.000-05:00

I've unofficially named myself Room Mom for my kid's improv comedy group at the high school. I don't think they mind because they never actually have to SEE me, I just use it as an excuse to bake. And then I send half of what I slaved over in their general direction. So, they eat my treats.

Plus, for fun, sometimes I experiment with new recipes using them as unwitting guinea pigs (like the "shortcut" snickerdoodles - which were more like little rocks, or the whoopie pies - which I wish I'd have kept for myself).

This however, these S'more Cookies Bars? MASTERPIECE. A recipe I LOVE having in my bag of tricks. The one that GETS ME NOTICED.

Please try these. PLEASE. I'm not kidding. You will not be disappointed. The only trick will be getting them to last more than two days (I hid two in the freezer so my kids wouldn't eat them all).

1C butter (room temperature)
1/2C brown sugar
1C granulated sugar
2 large eggs
2t vanilla extract
2 2/3C all purpose flour
1 1/2C graham crackers (about 14 whole crackers)
2t baking powder
1/2t salt
3 gigantic Hershey's Dark Chocolate Bars (you know, the REALLY big ones)
3C marshmallow fluff

Preheat oven to 350 degrees. Grease a 9 x 12 baking dish.

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla.

Meanwhile, in a food processor, pulse graham crackers until they are fine crumbs.

In another bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Add this to the butter mixture and mix together at a low speed until combined.

Divide the dough in half and press one half (or slightly more) of the dough into an even layer in the greased pan. Next unwrap the chocolate bars and place them on top of the dough. (They will not quite cover the whole rectangle, but spread them out so that there are small gaps - no need to break the bars into pieces.) Spread the marshmallow fluff evenly over the chocolate layer.

This next part is tricky, but here's what works for me: Lay a large piece of wax paper on your counter - it should be twice the size of the width of the baking dish (so...carry the four...and an -ed...about 18 inches worth). Coat generously with cooking spray. Place the remaining half of dough on one half of the greased wax paper. Fold the other half of the wax paper on top. Using a rolling pin (or your hands) gently "massage" the piece of dough so that it is about the size of the baking dish. (I cut and pasted as I worked it as well, until I was just about the right size). Remove the top layer of the wax paper, gently flip the dough onto the top of the marshmallow fluff layer, and peel the remaining wax paper off of the top.

Whew. If you got through that part, we're all good.

Bake in preheated oven for 30 - 35 minutes, until the dough is lightly browned. Cool completely (and you'll need to be patient because it will take awhile) before cutting into bars.

Makes about 32 bars.

Immediately place several into your freezer so that your greedy children don't eat them all.

Cherry Cheese Danish

2011-09-04T10:43:00.002-04:00

Here's a ridiculously easy recipe for a danish that will knock your socks off. Really, it's made with all pre-packaged goods, but it tastes deliciously homemade. And, truthfully, why slave over making your own dough and cooking down your fruit if you can make it like this and it tastes just as good?

Right. That's what I said.

So, next Sunday, when you're making your pancakes and bacon, throw one of these together. Your family will appreciate it.

8oz package of cream cheese (softened)
3T sugar
1t vanilla extract
1C cherry pie filling (I use an entire 21oz can 'cause I'm a rule breaker like that)
1 tube Pillsbury Crescent Recipe Creations
3T sugar in the raw

Preheat oven to 375 degrees. Cover a baking sheet with aluminum foil and coat with non-stick spray.

In a small bowl, combine softened cream cheese and 3T sugar until light and fluffy. (I do this by hand. Too early for appliances that make that much noise, and if your cream cheese is soft, it's no big deal). Set aside.

Unroll the dough on your prepared baking sheet and gently press into a roughly 13 x 7 inch rectangle.

Spoon the cream cheese lengthwise down the center third of the dough. Next, spoon the pie filling on top of the cream cheese.

On each side of the dough (the long side), make cuts about 1 inch apart, going from the outer edge of the dough toward the center of the filling. Next fold opposite strips of the dough over the filling in a criss-cross pattern to create a braided appearance. Seal the ends so that the filling doesn't leak out (I never leave enough room between the edge of the dough and the start of the filling - so plan ahead!) Sprinkle the raw sugar on top.

Bake for 22 - 24 minutes in the preheated oven. The dough should be golden brown. Remove from oven and let it cool for about 10 - 15 minutes before cutting (if you can wait that long). Enjoy!

Strawberry Buttermilk Cake

2011-07-20T04:15:00.001-04:00

I invited my parents to the new abode for a belated birthday celebration for my dad. It was to be a joyous event - a wonderful dinner followed by a delicious dessert in my brand new (old) house.

Alas, it wasn't meant to be.

I spent the morning baking and slicing cakes to create a patriotic flag cake (my dad is one of the most patriotic people I know), only to have it fall apart. Like, crumble. To pieces. So upset was I, that I tossed the entire morning's work down the garbage disposal. Nice work, Sher.

I still needed something to serve.

I scrounged around the fridge, saw some strawberries and a pint of heavy cream, so I whipped up this cake and some homemade vanilla ice cream. NOT what I intended, but on the fly, not too shabby.

And this cake? Ridiculously moist and reasonably delicious. I am already planning on baking it again next week.

1C all-purpose flour
1/2t baking powder
1/2t baking soda
1/4t salt
1/2 stick unsalted butter, softened
2/3C sugar
1t vanilla extract
1t lemon zest
1 large egg
1/2C buttermilk (I didn't have any, so I mixed 1% milk with a dash of lemon juice)
1 handful fresh strawberries
1 1/2T raw sugar

Preheat oven to 400 degrees. Butter an 9 inch spring form cake pan. Cut a round piece of parchment paper to fit the bottom of the pan and place in the pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and sugar with an electric mixer at high speed until fluffy, then beat in vanilla and zest. Add the egg and beat well.

At lower speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Mix until just combined. Pour the batter into prepared cake pan. Scatter strawberries over the top, using as many as you like. Sprinkle the top of the batter with the raw sugar.

Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 15 to 20 minutes. Cool in the pan for 10 minutes, then remove the spring form and cool.

Enjoy warm or cooled with ice cream.

Twix Cookie Bars

2011-07-05T22:07:00.008-04:00

Here's a super simple but super DELICIOUS dessert treat. I made them for the 4th of July and they were gone quickly. There's sometime about the fake caramel layer, the thick cookie bottom, and that oh-so-fudgey chocolate top. Man. These are so good.

It takes awhile to prepare (there are a few steps), but if you plan accordingly, by the end of the afternoon, you'll have a wonderfully sweet snack. Cut 'em small - they're rich.

Line an 8 x 8 metal pan with parchment paper, letting it overhang by an inch or two on two sides.

Shortbread Cookie:

1 package of shortbread cookies (I used Sandies - I think they are Nabisco; you can also use Chessmen or Girl Scout Shortbreads) - finely crushed (I used a rood processor)
2T granulated sugar
8T melted butter

Combine crushed cookies, sugar and melted butter in a large bowl. Press into a prepared 8 inch square baking dish. Place this in the fridge to child while you make the next layer.

Caramel Layer:

1C graham crackers - crushed
3/4C brown sugar
1/3C granulated sugar
1/3C milk
1/2C butter

Combine all ingredients in a medium sauce pan and bring to a boil, while stirring, over medium high heat. Stir and boil for five minutes, or until the caramel starts to pull away from the sides of the pan (this will be obvious). Pour the caramel over the shortbread crust and spread in an even layer. Chill in the fridge for about an hour.

Note: The caramel is grainy and not believable as caramel. I swear, once it's part of the whole cookie, you'll swear you melted those little caramels in the microwave. It's good!

Chocolate:

12 oz package of milk chocolate chips
1T butter
1T whipping cream

In a microwave safe dish, melt the package of chocolate chips and butter on low power in 30 seconds increments. Stir in the whipping cream. Continue with 30 seconds more until the chocolate is melted and smooth. It will take awhile to incorporate the whipping cream, but don't give up on it. Pour the chocolate over the caramel layer and spread evenly. Place in the refrigerator for about an hour. Slide a warm knife around the pan and lift the entire dessert out using the parchment paper as a guide. Place on a cutting board and slice into smallish squares. Serve.

Blueberry Crumble

2011-05-03T04:35:00.017-04:00

These are delicious and taste good for both breakfast and dessert. Anything with blueberries is a good choice. These are moist and gooey and oh so sweet.

2C all-purpose flour
1C granulated sugar, divided
1t baking powder
1/2t salt
3/4C unsalted butter
1 large egg
zest and juice of one lemon
2t cornstarch
2C fresh blueberries

Preheat oven to 375 degrees. Butter an 8 inch square baking pan and line it with parchment paper. Butter the parchment.

Combine flour, 3/4C sugar, baking powder and salt in bowl of food processor. Pulse to blend. Add butter and egg. Pulse until dough resembles coarse crumbs. Pulse in lemon zest.

Whisk 1/4C sugar, lemon juice, and cornstarch together in a bowl. Add blueberries and stir to combine.

Evenly spread half of the dough in the prepared pan. Spread blueberries over the dough. Top with remaining dough. Bake until golden brown and bubbly, about 45 minutes. Remove from the oven and cool before cutting. Makes about 16 bars.

Spicy Asian Slaw

2011-05-02T04:33:00.012-04:00

OMG. This slaw is super easy to make and it tastes delicious. So delicious. I found it somewhere and made it about four times over the course of two weeks. I usually serve it with a simple marinated flank steak and some thinly sliced cucumbers. So great.

Here's what you do: Take a bag of prepared shredded cabbage from the grocery store (or finely shred your own), add 1T chopped cilantro, 3T sesame oil, and 1/4C sweet chili sauce. Mix it all together and let it sit at room temperature for about half an hour. Top with one or two thinly sliced scallions.

Homemade Oreos

2011-03-30T04:17:00.004-04:00

Here's something I whipped up for JC. He loves Oreos and I'd read rave reviews online from people who made homemade ones. Now...this seemed like an awful lot of work to me, especially for something you can just run to the store and buy, but after making them, I understand. There is something special about a homemade Oreo.

I'm not kidding.

But you have to have the stamina and time to make them at home. And then you can't be upset when all of them are gone by the end of the day. (Unless you're like me and you sneak a few away in a baggie for your lunch that week...)

Cookies:

1C butter, melted and cooled
3/4C sugar
1t vanilla
1C semisweet chocolate chips, melted and cooled
1 egg
1 1/2C flour
1t kosher salt
1/2t baking soda

Cream Filling
1/2C butter, softened
1 2/3C confectioners' sugar
1t vanilla
1T milk (or more to reach desired consistency)
Pinch of kosher salt

For the cookies:

In a medium bowl, whisk together butter and sugar until combined. Whisk in vanilla and chocolate. Add egg and whisk until incorporated.

In another bowl, stir together flour, cocoa powder, salt, and baking soda until well mixed. Stir flour mixture into the chocolate mixture. The dough will seem too thick and floury, the consistency of Play-Doh, but that's OK. Let the dough sit at room temperature for about an hour to firm up.

Transfer the dough to a large sheet of parchment paper. Using your hands, divide the dough in half and shape each half into a log about 10 inches long and 2 1/2 inches in diameter - yanno, the size of an Oreo. (The first time I made them, I made the log way too round and ended up with gigantic and very thin cookies. Make sure the log is about the size of an Oreo!)

Place the log at the edge of the sheet of parchment paper, and roll it around the log. Refrigerate for about 2 hours.

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

Cut the dough log into thick slices - about the width of an Oreo or slightly thicker. Place the slices about 1 inch apart on the prepared baking sheet - they won't spread much, so don't worry about spacing. I put 16 on each cookie sheet.

Bake for 7 minutes and then rotate the cookie sheets. Bake for another 6 - 7 minutes or until the cookies are firm. As soon as they feel firm to the touch, remove them from the oven. Put the cookies on a cooling rack and let them cool before you fill them - if they aren't cool, the filling with melt and make a sloppy mess.

For the filling:

While the cookies are cooling, using stand mixer to beat the butter on low speed for about 30 seconds. Add confectioners’ sugar and vanilla, and beat until the mixture is smooth. Add milk and salt and beat until smooth. Add more milk if the icing is too thick; add more sugar if it is too runny.

Scoop about 1 tablespoon of filling onto the bottom of a cookie. Top with a second cookie, bottom-side down. Press cookies together to spread the filling toward the edges. Repeat until all the cookies are filled.
Refrigerate for at least an hour to let the cream set or when you bite down, it will all squeeze out.

Enjoy!

Chicken and Dumplings

2011-03-29T04:11:00.019-04:00

Comfort food at its best. There is nothing better than a thick, rich soup and nice, dense dumplings on a cold day...and as we (hopefully) move away from cold days, you can keep this one in your back pocket for when the summer winds down.

For the Soup

8T (1 stick) unsalted butter, cut into pieces
1C all-purpose flour
6C chicken broth
2t kosher salt
1/2t freshly ground black pepper
2 large carrots, peeled and diced
5 ribs celery, diced

For the Dumplings

2C all-purpose flour
1 1/2t baking powder
1t kosher salt
1T finely chopped fresh Italian (flat-leaf) parsley
3T cold unsalted butter, cut into 1/2-inch pieces
2/3C whole milk

To Make the gravy

In a large, heavy-bottomed soup pot or Dutch oven, melt butter over medium heat. Add flour and mix well. Cook, stirring frequently, until the mixture is pale yellow and resembles fine, wet sand - about 3 minutes.

Whisk the broth into the flour a little at a time, allowing the flour to absorb the liquid before adding more - to prevent lumps. Add the salt, pepper, carrots, and celery. Bring the mixture to a boil over high heat, stirring occasionally, and then lower the heat and gently simmer for 15 to 20 minutes. Stir occasionally.

To Make the dumplings

Whisk the flour, baking powder, salt, and parsley together in a large bowl, and then cut in the butter using a pastry blender until it's in small pieces.

Add the milk and stir once or twice to moisten the flour mixture. Gather the dough into a ball.

Using a large spoon, scoop out 1/4C balls of dough, lightly roll them between your palms to round them out, and then drop into the simmering gravy, spreading them apart. Cover the pot and simmer until the dumplings are done, about 20 minutes.

To serve

Gently stir the cooked chicken into the pot with the dumplings, return the liquid to a simmer, cover, and cook for 5 more minutes to heat the chicken through. Using a serving spoon, divide the chicken and dumplings among soup bowls. Ladle the gravy over the dumplings and chicken, sprinkle with the parsley, and serve.

Cashew Chicken

2011-03-28T04:02:00.019-04:00

I've lost my love of blogging about what I cook. I don't know why, exactly, because I still cook ALL THE TIME. I guess I just got tired of plugging all the recipes into my blog and publishing them.

But then, last week, when my kids asked me to make the Fettucini Alfredo that I had served a few weeks earlier, I went to my blog and searched for the recipe...only to find that I didn't type it up and save it, so now I wouldn't be able to remake it. At least not the same version. AND IT WAS REALLY GOOD.

So I'm going to try to get better at this. Hopefully. I mean, I'm going to try...so that's something, right?

Here's an Asian inspired dish that was well liked by JC and I. It's got a yummy sauce and a nice crunch from the cashews. Serve it over rice and you have a quick and easy dinner.

Heat a skillet over medium heat and add 1T olive oil. Toss in 1C sliced white mushrooms and saute until soft, about 5 minutes. Remove the mushrooms from the skillet.

Cut 2 large, boneless breasts of chicken into bite sized chunks. Season with salt and pepper, then sprinkle 2T cornstarch on chicken pieces and make sure each piece is somewhat coated. Add 1T olive oil to the skillet and add chicken. Brown on both sides until cooked, about 5 minutes per side.

Add 2 cloves minced garlic, 1/2 a red pepper that has been thinly sliced, 2 thinly sliced scallions, and 1/2C unsalted cashews. Stir for 30 seconds. Turn heat to medium low.

In a small bowl, mix 3T soy sauce and 3T honey. Pour into skillet, coating chicken and vegetables. Serve with jasmine rice and sliced scallions on top.

Orange Chocolate Chip Scones

2011-02-16T04:27:00.009-05:00

JC likes to call these "dry cookies" but the kids and I love them. Yes, scones are a tad bit dry, but that doesn't mean they aren't delicious. The orange really pulls the chocolate flavor out and if you cook them just the right amount of time, they are soft and tender...and a little bit dry. But oh, so good.

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set aside.

Sift together 2C flour, 1/3C sugar, and 1t baking powder together into a bowl. Add 1t fresh orange zest.

Add 6T cold butter to the dry ingredients and work it in with a pastry blender until the mixture resembles small peas. Add 1/2C mini chocolate chips to the butter mixture.

In a separate bowl whisk together one large egg yolk, 3/4C heavy cream, and 1t vanilla. Pour the cream mixture into the butter mixture in a steady stream, stirring until everything is incorporated and a sticky dough forms. Save the bowl that contained the yolk, cream, and extract.

Take the dough from the bowl and place it on a lightly floured work surface. Press the dough into a circle that is one inch thick and cut it into eight even-sized wedges. Place the pieces on the prepared baking sheet, and use a pastry brush to lift up the remaining yolk, cream, and vanilla extract from the bowl. Brush the tops of each scone with this mixture and scatter a handful of raw sugar evenly on top.

Bake the scones for about 25 to 28 minutes in the preheated oven or until the edges are golden brown.

Balsamic Barbecue Chicken

2011-02-15T04:20:00.001-05:00

JC's on a mostly MEAT diet, so I'm trying to make nice and serve something he can eat every night at dinner. But steak and chicken get boring. So, here's a glaze, that's sort of like a sauce, that is actually yummy, despite the fact that it looks black.

It's tangy and thick and the perfect compliment to thinly sliced grilled chicken breasts.

Combine 1C balsamic vinegar, 8oz tomato sauce, 3T brown sugar, 1 clove minced garlic, 1T Worcestershire sauce, 1T Dijon mustard, 1/2t salt, and 1/2t pepper in a small saucepan. Whisk until combined, then simmer over medium heat until it's reduced by about one third. Reduce heat to medium-low. The sauce should thicken and coat the back of a spoon in about 15-25 minutes.

Meanwhile, heat up your grill pan (I used my George Foreman).

Transfer 1/2C of the balsamic barbecue sauce to a small bowl. Place the chicken on the grill and brush it with the barbecue sauce during the last 2-3 minutes of cooking.

Transfer chicken to a serving platter and serve with remaining barbecue sauce.

Honey Oatmeal Waffles

2011-02-14T04:28:00.001-05:00

What a delicious start to your day. These homemade waffles have a nice texture and are just a bit sweet. Everyone loved them!

Melt 3T butter in the microwave and set aside. In a large bowl, whisk together 1 1/2C flour, 1/4C old fashioned oats, 2t baking powder, 1/4t baking soda and 1/4t cinnamon.

In another bowl, whisk together 1 1/4C milk, 3/4C plain Greek yogurt, 1/3C honey, 2 large eggs, and 1t vanilla until smooth. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Gently fold in the melted butter.

Preheat and lightly grease the waffle iron. When the waffle iron is hot, pour batter into the wells of the waffle iron. Close the lid and bake until the waffle is golden and set. Carefully remove waffle from iron and serve warm with maple syrup or honey.

Cheesecake Brownies

2011-02-01T04:47:00.002-05:00

Um...yum.

Brownie layer

Preheat oven to 350 degrees and grease and flour a 13x9 inch baking pan.

Sift together 2C sugar, 1 1/4C flour, 2/3C cocoa powder, 1 1/2t salt, and 1t baking powder in a large mixing bowl. Beat in 5 eggs one at a time on low speed, scraping the bowl occasionally and mixing until smooth. Melt and cool 2 sticks of butter and add to the batter, mixing until just combined.

Fold in 1/2C chocolate chips.

Pour the batter to a prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack.

Cheesecake layer

Preheat the oven to 325 degrees.

Combine 3/4C sugar, 3T cornstarch and four 8oz boxes of cream cheese (softened to room temperature) in a large bowl using an electric mixer. Add 1t lemon juice and 2T vanilla extract. Mix thoroughly. Add 2 eggs one at a time, scraping bowl with each addition. Fold in 2T heavy cream and 2T sour cream.

Spread batter on top of already-baked brownies. Place back in the oven and bake 55–60 minutes, until cheesecake is lightly browned and firm. Do not over bake.

Cool completely and refrigerated at least one hour before slicing and serving.

Chicken Pineapple Black Bean Crock Pot Burritos (Yes, that's the name I'm giving it)

2011-01-31T04:46:00.000-05:00

Dear me but these things are delicious...and incredibly easy to make! Crock pot. CROCK POT people. If that's all you have to do - toss a few things in a crock pot and walk away - you know it's a recipe you want to have in your back pocket (or wherever you keep your recipes).

This one also just happens to be really tasty. Super simple, juicy, and full of flavor. They just need a little hot sauce added when served so that it meets the needs of the individual eater.

Place 5 boneless chicken breasts in the bottom of your crock pot. Top with a 20oz can of crushed pineapple (with juice), a 15oz can of black beans (rinsed and drained), and 2C medium salsa (you can substitute hot if you like it a little spicier). Add 1t cumin and 1 clove crushed garlic. Cook on low for 6 - 8 hours.

Cook 1C white rice (it should yield close to 2C cooked rice).

Remove the chicken from the crock pot and shred it with a fork and knife (it will fall apart). Mix the chicken back into the crock pot with the rest of the ingredients and add the cooked rice.

Preheat broiler.

Use the mixture to fill large flour tortillas. Make as many as you want to serve (you will have leftovers of the filling). Place the burritos in a greased 9 x 13 pan. Pour a 10oz can of enchilada sauce over the top of the burritos. Top with 1C shredded cheddar cheese. Place the pan on a middle rack under the broiler just until the cheese is melted, about 3 minutes. Serve.

Freeze the leftovers for another time.

Beef Stew Over Mashed Potatoes

2011-01-28T04:14:00.000-05:00

Always looking for something rich and filling, not to mention warm, on a cold winter night. And while JC is not much of a fan of anything called "stew" he actually loved this one. I think it was the addition of the BBQ sauce and bacon that might have done it for him. But I have to say...it's pretty easy to make and it tastes divine. Plus, I love that it's served right on top of the potatoes so you can enjoy the thick delicious sauce.

Cut 4 large baking potatoes into chunks. Put them into a pot of salted water and boil, as for mashed potatoes. Boil for about 20 minutes. Drain and then mash them with about 1/4C milk and 1/4C sour cream. Salt to taste.

While they are cooking, slice three large carrots into bite sized rounds (or do the same with a handful of baby carrots). Cut one sweet onion into nice sized chunks. Cut 5 or 6 slices of bacon into one inch pieces. Take a pound of beef for stewing and cut it into small chunks.

Heat 1T olive oil in a large Dutch oven. Cook the beef and bacon until browned. Drain. Pour in 14oz beef broth, 2T BBQ sauce (flavor/brand of your choice), 1t oregano, and 1t parsley. Put the carrots and onions back in and simmer about about 20 minutes, or until the beef is cooked through.

With a slotted spoon, remove the meat and veggies and put in a bowl. Add 1/2C flour to the broth mixture, stirring frequently to avoid lumps. Cook until the sauce thickens, several minutes, and then put the meat and veggies back in.

Serve over mashed potatoes. Enjoy!

Homemade Peanut Clusters

2011-01-27T04:10:00.000-05:00

This is the most fabulous recipe EVER! I can't remember from whence I bookmarked it, but I found it the other day and thought it would be a great weekend project. But it's hardly a project because just about all of it happens in a crock pot!

What I decided was that this would make a perfect Christmas project, as it makes upwards of 90 little clusters that would be so cute packed in some little Christmasy box and tied up in ribbon for friends and enemies alike!

It helps that they taste like anything you'd buy elsewhere. Like, FANTASTIC!

Spray crock pot with cooking spray or use a crock pot liner. Place 16 oz of salted dry roasted peanuts and 16oz unsalted dry roasted peanuts in the bottom of the crock pot. Mix them together.

Add 12oz semi-sweet chocolate chips, 4oz Baker's German chocolate, and 32oz white chocolate chips.

Cover and cook on low for 90 minutes. After 90 minutes, stir so that peanuts and chocolates are well combined. Cook an extra 15 minutes if chocolate is not completely melted.

Line 3 - 4 baking sheets with wax paper. Scoop out with a tablespoon and slide onto the prepared sheet with a teaspoon. Allow to cool.

Snickers Cheesecake

2011-01-26T04:11:00.000-05:00

I got a hankerin' for cheesecake the other day, so I started looking around for a new recipe. (Sometimes I wonder why I never use the same recipe. You'd think I'd make it easier on myself, but I'm always looking for something different.)

Snickers are one of my favorite candy bars, so when there was a suggestion to mix them into cheesecake batter...well, yes, thank you.

However, as you can see from the above picture, I had a bit of a staying problem. I mean, I cooked it extra time and I waited before releasing the sides of the springform pan, but I knew, I just KNEW that I had too much batter and still I tried to fit most of it in. Then, it overflowed and slopped on the edges...and then it fell apart. It was a mess.

But it tasted like heaven.

I was able to cut a few genuine pieces from the cake, but some of us just scraped up the oogly parts that had dripped over the edge and ate those. Didn't really matter; it was so good. I mean, I would have loved for it to have looked lovely, but it didn't. So, movin' on.

Preheat oven to 325 degrees. Spray a 10" springform pan with cooking spray and place it on a foiled lined baking sheet.

Place 24 Oreos in a food processor and process until you have crumbs. Combine the crumbs with 6T melted butter. Press the crumbs onto the bottom of your prepared springform pan. Bake in preheated oven for 12 minutes. Remove pan from oven and let cool.

In a microwave safe bowl, combine 8oz white chocolate chips and 4oz semi-sweet chocolate chips. Melt, in 30 second bursts, stirring between to be sure not to over-cook. Set aside to cool.

16 bite size Snickers bars (8 ounces) coarsely chopped, plus more for garnishing, if desired

In a large mixing bowl beat four 8oz packages of cream cheese that have been brought to room temperature with 1 2/3C sugar until light and fluffy. Gradually add in 3/4C heavy cream until combined well. Add 4 large eggs, one at a time until incorporated. Add the melted and cooled chocolate with 2t vanilla and continue to mix on low speed until thoroughly combined. Chop 8oz Snickers bars coarsely and then add to the batter, mixing it in by hand.

Pour filling into cooled crust. Bake for 75 - 85 minutes or until filling is set, but wiggly in the center.

Cool cheesecake for 10 minutes (I should have waited longer). Let cheesecake cool completely before serving.

See? This piece looks pretty good!

Tiny Star Pasta and Chicken Soup

2011-01-25T04:11:00.022-05:00

Soup! SOUP!

Soup is everyone's favorite cold weather day meal. This one is yummy and adorable, too! (And, let's be honest, food should look good, too!) I loved the addition of the teeny tiny pasta --- it was so easy to eat and enjoy.

Cook one chicken breast (I grilled mine of my George Foreman). Let cool slightly and then run a knife against the grain to shred it into the smallest imaginable pieces. Set aside.

In a food processor, process 2T butter, 1 chopped onion, 1 clove of garlic, and 2T dried basil until it resembles a paste.

Heat a large Dutch oven over medium-high heat and add your processed mixture. Cook until soft, about 8 minutes.

Pour in 2 quarts of chicken stock and bring to a boil. Reduce heat so that the broth is still simmering and add 3/4C pastina (tiny star shaped pasta). Cook and stir, until the pasta is almost cooked through, about 3 - 4 minutes. Add 1/2C peas, 1/2C carrots (I diced matchstick carrots so that the cut was tiny). Cook for another 3 - 4 minutes. Season with kosher salt and freshly ground black pepper. Squeeze a little fresh lemon juice into the soup.

Ladle into bowls and serve with a sprinkle of Parmesan.

Chocolate Chip Cookies Stuffed with Oreos

2011-01-23T20:22:00.001-05:00

Looks moderately unassuming, doesn't it? Maybe a gigantic chocolate chip cookie...But when you bite into it, you will find an Oreo nestled right in the middle. And, after it's been cooked inside, it is soft and gooey...and sooooo delicious. I highly recommend that you make these immediately.

Preheat oven to 350 degrees.

In the bowl of your mixer, cream two sticks of softened butter with 3/4C light brown sugar and 1C granulated sugar. Add two large eggs, one at a time, and beat well. Add 1T vanilla.

In another bowl, mix 3 1/2C flour, 1t salt, 1t baking soda. Slowly add the dry ingredients to your mixer and combine on a low speed until just mixed. With a spoon, stir in 12oz of chocolate chips. (Or use your own favorite chocolate chip cookie recipe.)

Lay out nine Oreo cookies on a baking sheet. Using a cookie scoop, take one scoop of dough and place it on top of the Oreo. Take a second scoop of dough and place it on the bottom. The dough is very sticky, but you need to pinch the top and bottom pieces together. I found it easiest to skip trying to pinch it together, and instead I sort of rolled the cookie around in my hands until the dough was sealed.

Place the baking sheet in the preheated oven and bake for about 10 - 13 minutes, or until golden brown. Let the cookies cool for about 5 minutes of the baking sheet and then transfer to a cooling rack...if they last that long.

They look like THIS on the inside. The recipe only makes about a dozen cookies, so get 'em while you can!

Peppermint Truffle Brownies

2011-01-18T04:14:00.002-05:00

Here's a dessert that has been patiently waiting since Christmas to be published. I know, I know, I lost the cooking blog bug...but it might be back! For the past two nights I've had JC photograph what I've made, so maybe, just maybe.

Anyway, this Christmas was kind of a dud. I mean that with all due respect. JC was gone for much of the month of December, so it was a bit of a lackluster Christmas. Usually I pull out all the stops with dessert, but this year I went simple with a minty brownie. But don't get me wrong, these were delicious!

Preheat oven to 350 degrees. Line a 9 x 9 pan with foil, leaving an overhang. Coat with cooking spray.

Combine 6oz semisweet chocolate and 1/2C plus 3T butter in a microwave safe bowl. Melt the two by microwaving them at high power in 30 second bursts, allowing it to sit for about 10 seconds between zaps. It shouldn't take much more than a minute or a minute and a half. Stir until smooth. Cool chocolate for about 5 - 10 minutes.

Meanwhile, whisk 1 1/4C sugar, 3 eggs, 1 1/2t vanilla, and 1/4t salt in a large bowl. Stir in cooled chocolate mixture, then add 1C flour.

Transfer the batter to the prepared pan. Bake brownies about 30 minutes, or until a tester comes out clean. Transfer pan to a cooling rack to let the brownies cool completely.

Bring 3/4C heavy whipping cream to a simmer over medium heat. Remove from heat and add remaining 6oz semisweet chocolate to the hot cream. Let stand for 5 minutes to soften, then whisk until melted and smooth.

Pour chocolate ganache over the brownies in pan and spread to cover completely. Let the topping cool just slightly before sprinkling with 1/3C crushed peppermint candy canes. Let cool to room temperature and until the topping is set, about 3 - 4 hours. Lift from pan using foil overhang. Cut into squares and serve.

Enjoy!

Macaroni and Cheese Soup

2011-01-16T08:45:00.000-05:00

What's not to love? It's macaroni. It's cheese. It's macaroni and cheese soup style!

When I saw this recipe, I figured I'd try it. My kids love macaroni and cheese, and soup during the dead of winter is the best way to end a day...so this was an obvious choice. It also sneaks some finely processed veggies into it, so there's that.

I thought it was delicious but needed a bit of spice. I think next time I'd add a dash or two of Tabasco. My daughter ate the leftovers every night until they were gone.

Position a rack in the upper third of your oven and preheat to 450 degrees.

Bring a medium saucepan of salted water to a boil. Add 4oz elbow macaroni (about 1C dry) to the boiling water and cook according to package. Drain.

Cover a baking sheet with aluminum foil and coat with cooking spray. Cut four plum tomatoes in half and arrange in a single layer on the baking sheet. Also, slice a baguette into 1/2 inch thick pieces and spread on the baking sheet. Season with salt and pepper. Bake until the bread is golden and the tomatoes are broiled, about 7 - 12 minutes.

Add 3 shallots, 1 carrot (cut into 1/2 inch slices), and 1 stalk celery (cut into 1/2 inch slices) into a food processor. Coat a sauce pan with cooking spray. Add the vegetables and cook over medium-high heat until softened, about 4 - 5 minutes. Add 1/4C flour and cook for about 2 minutes, stirring constantly. Gradually stir in 3 1/2C chicken (or veggie) broth and bring to a boil. Stir and cook until thickened about 6 - 7 minutes. Remove from heat.

Add 1 3/4C milk, 1 1/2C shredded cheddar cheese, and 1/4C grated Parmesan cheese, as well as the cooked macaroni noodles. Stir until the cheeses melt. Season with pepper.

Ladle into bowls and then top with toasts and a slice of tomato.

Ricotta Stuffed French Toast

2010-12-24T14:17:00.000-05:00

I had planned to make this last weekend, but I came down with a 36 hour version of the flu, which was fantastic, by the way, so I never got around to it. So...what better than to make it for Christmas eve breakfast?

Of course, the word "ricotta" made my children nervous. Wasn't that what I put in lasagna, after all? I assured them that I had sweetened it with powdered sugar, and they were pretty much assuaged.

It's super simple and requires very little prep. In fact, I made all twelve pieces in one quick batch using my electric skillet! Hot food for everyone!

In a small bowl, mix together 1/4C powdered sugar and 1C ricotta cheese. Mix well.

In another bowl, beat 2 large eggs and 1C milk. Set aside.

Trim the crusts from 12 pieces of sandwich bread. Then, using a rolling pin, roll out the bread until it is flattened. Place 1T of the ricotta mixture in the center of the bread. Fold the bread in half and pinch the edges together.

Heat an electric skillet to 350 degrees (or heat a skillet over a burner that is heated to medium-high heat). Melt 2T butter in the skillet. Dip the folded bread in the egg mixture and place in the hot pan. Cook for about 2 minutes per side, or until the toast is puffy and golden.

Serve with syrup, sweetened strawberries, and powdered sugar.

Teriyaki Sloppy Joes

2010-10-27T04:29:00.001-04:00

We like sloppy joes, so I figured, why do a twist on the traditional one? This one has an Asian flavor to it, and I had high hopes for it. But I would say it wasn't strong enough. It was too wimpy for my taste buds. Worth saving and trying again, just upping the spice level, I think.

Preheat the broiler.

In a large skillet, heat 2T olive oil over medium heat. Add 1 thinly sliced bunch of scallions, 1 shredded carrot, and 2 cloves of minced garlic. Cook, stirring, until it is slightly softened. Move the veggies to the sides of the skillet and add 1lb of ground pork. Break the meat apart while cooking, and turn the heat to high. Cook until it begins to brown, about 5 minutes.

In a measuring cup, combine 1/2C water, 3T teriyaki sauce, and 1T cornstarch. Pour this over the pork and cook until thickened, about 2 minutes. Transfer the pork mixture to a dish and cover to keep warm.

In the same skillet, add 1T garlic, and 1T olive oil. Cook over medium heat for a minute. Add a handful of shredded Swiss chard and 1T teriyaki sauce. Stir fry until wilted, about 3 minutes.

Toast the buns in preheated oven. Top with Swiss chard and pork mixture. Serve hot.

steak sammitch

2010-10-26T04:32:00.001-04:00

This is so simple that it's embarrassing, really. But I made it for a quick, delicious Saturday lunch, and since none of us our snobs, I thought I'd share.

Preheat oven to 400 degrees.

Heat a can of French onion soup in a saucepan. Add 1lb thinly slice roast beef lunch meat and 1T Worcestershire sauce. Heat through, stirring.

Divide beef among four steak rolls. Top the beef with Provolone cheese slices and sliced peppers. Place in the preheated oven for about 3 - 4 minutes, or until the buns are toasted and the cheese is melted. Use leftover juices for dipping.

S'mores Cookie Bars

2010-10-25T04:31:00.001-04:00

These are a delicious, easy treat that will be gone as soon as you cut them. I made them on a Sunday and they were gone by Monday afternoon, and that's only because I threatened people with their very lives if they didn't leave me a second piece. This would be a great picnic treat, plus, you probably have the ingredients on hand right now!

Line an 8 X 8 inch baking dish with aluminum foil. Coat the foil with cooking spray.

Heat 3T butter in the microwave until melted. Mix in 1C graham cracker crumbs. Stir until the crumbs are moistened. Pour the crumb mixture into the bottom of the prepared pan and press firmly into an even layer.

In a saucepan over medium heat, combine 3/4C sweetened condensed milk and 1 1/2C chocolate chips. Heat, stirring occasionally, until chocolate is completely melted and mixture is smooth. Stir in 1t vanilla and a pinch of salt.

Pour the chocolate mixture over the graham crackers. Working quickly, spread the chocolate into an even layer and smooth with a spatula. (It gets kind of messy and pulls the crumbs away at the corners, but do your best!) Sprinkle 1C mini marshmallows on top of the chocolate and gently press down so that the marshmallows stick in the chocolate. Break 2 whole graham crackers into small pieces and stick into the chocolate mixture between the marshmallows.

Cover and put in the fridge for about four hours before serving. Lift out gently by the edges of the foil and cut into squares on a cutting board.

Apple Horseradish Salmon

2010-10-06T04:25:00.013-04:00

I didn't like this one but JC thought it was really good. The sauce was nice, but I'm starting to think that I don't really like salmon and that initial love of the fish was a one-off kind of thing. Hmmm...

Preheat the oven to 350.

In a small bowl, whisk together 1/3 apple jelly, 1T fresh, chopped chives, 3T horseradish, 1T white wine vinegar, and 1/4t of the salt.

Heat 2T olive oil in a large oven-safe skillet over medium heat. Sprinkle salmon on both sides with salt and pepper. Lay in a single layer and cook for three minutes. Carefully flip the salmon fillets, and brush the tops with half the glaze.

Transfer the skillet to the oven and bake for five minutes, or until the meat flakes easily with a fork. Remove from oven and brush with remaining glaze. Serve immediately.

Simple Sesame Noodles

2010-10-05T04:35:00.001-04:00

I like anything that makes life easier. I find that I'm exhausted after school lately, and cooking dinner feels like a chore lately. So, this dish, tasty as it was, could not have been easier. I could get used to this one.

Cook 12oz thin spaghetti according to package directions; drain.

Meanwhile, whisk 1/4C soy sauce, 2T sugar, 3 cloves minced garlic, 2T rice vinegar, 2T sesame oil, 1/2t hot chili oil, 4T olive oil, and 2T hot water together in a large bowl. Pour drained noodles into bowl with soy sauce mixture and toss until noodles are evenly coated. Sprinkle with 3 thinly sliced green onions and serve.

Spicy Honey Chicken Thighs

2010-10-04T04:53:00.014-04:00

Meh. This one didn't do much for me. Maybe because JC was the grocery shopper this week and he bought bone-in thighs and the recipe wanted boneless thighs.

I think we might have liked it better if it had been made with boneless chicken breasts...or maybe just scrapped it all together.

But you can try it. Maybe you'll like it.

Preheat broiler.

Combine 2t garlic powder, 2t chili powder, 1t salt, 1t ground cumin, 1t paprika, and 1/2t cayenne pepper ingredients in a small bowl. Rub the spice mixture onto 6 - 8 boneless chicken thighs (or 4 boneless chicken breasts). Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine 6T honey and 2t cider vinegar in a small bowl, stirring well.

Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush other side with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Chocolate Chip Cookie Bars

2010-09-27T04:20:00.000-04:00

My family loves when I bake something sweet, but frankly, cookies take forever and are time consuming. But these are simple, easy, and actually might taste better than traditional cookies. I know that when I make them, we can barely keep them in the kitchen over night!

Heat oven to 375 degrees.

Stir together 2 1/4C flour, 1t baking soda and 1/2t salt. Beat 2 sticks (1C) softened butter, 3/4C granulated sugar, 3/4C brown sugar and 1t vanilla in large bowl with mixer until creamy. Add 2 eggs and beat well. Gradually add flour mixture, beating well. Stir in 2C chocolate chips.

Spread batter in greased jelly-roll pan using a spatula. It may be hard to get the sticky dough into the corners, but the dough will spread while baking. Bake in preheated oven for 20 minutes or until lightly browned. Cool completely and cut into bars.

Pretzel Brownies

2010-09-20T06:43:00.001-04:00

Brownies are a real hit, and I love to make homemade ones (boxed ones take like preservatives!). If you have unsweetened cocoa, everything else is a staple, so you, too, can make REAL brownies.

And growing up, my dad taught me to appreciate the joy of sweet and salty TOGETHER, like when we used to dip salty pretzel sticks into our bowls of ice cream on hot summer nights. So, brownies with pretzels, salty pretzels, baked in? Yep, I'm there!

These took FOREVER to bake, and the insides were gooey. I'm not sure why this happened, so don't be put off if yours aren't finished baking in the time I have listed. Use the old toothpick trick to be sure.

Preheat oven to 350 degrees. Coat the sides and bottom of a 9 x 13 inch baking pan with cooking spray.

In a medium bowl, whisk together 1 1/4C flour, 1t salt, and 2T cocoa powder. Set aside.

Put 11oz chocolate and 1C (2 sticks) softened butter in a non-stick sauce pan over low-heat. Stir until chocolate and butter are smooth. Turn off the heat and whisk in 1 1/2C sugar and 1/2C brown sugar. Whisk until completely combined, then remove the bowl from the pan. The mixture separates a little bit - that's OK. Allow to cool for a few minutes.

Add 5 room temperature eggs, one at a time, until completely combined. Add in 2t vanilla and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey instead of fudgy.

Add the flour to the chocolate mixture a bit at a time. Mix the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top with a greased spatula. Sprinkle 1C crushed pretzel pieces over the top as evenly as possible and press down lightly. Bake in the center of the oven for 40 - 50 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.

Take the brownies out and place on a baking rack while still in the pan. Allow the brownies to cool completely, then cut them into squares and serve.

Spicy Chicken Breasts with Avocado and Mango Salsa

2010-09-19T04:03:00.000-04:00

Here's a spicy, simple chicken dish that will make dinner more interesting. I love spice rubs and don't use them enough. This one was simple, made with ingredients I already had on hand. And while summer is definitely winding down, I love a good salsa, so why not make one before fresh veggies are too expensive? Serve it with some rice or egg noodles and you have a quick, easy dinner. Delicious!

In a large bowl, combine 1/4C brown sugar, 1T salt, 1/2t chili powder, 2t paprika, 1/4t garlic powder, 1/4t onion powder, and 1/8t dry mustard. Mix well being sure to break up the brown sugar. Flatten 3 - 4 boneless chicken breasts with a mallet between two pieces of plastic wrap. Coat chicken lightly with olive oil, about 1T. Rub spice mixture onto both sides of chicken and return to bowl. Refrigerate for at least 30 minutes. Heat a grill pan over medium heat and cook for about 5 minutes per side.

Let chicken rest 1-2 minutes to allow juices to redistribute, then serve warm with salsa.

Combine 3 diced plum tomatoes, 1 diced mango, 1 diced avocado, the juice of one lime, 2T dried cilantro, 2 diced scallions (white and green parts), 1t white vinegar, and 1/2 finely diced jalapeno (seeds removed). Season with salt and a little bit of pepper. Chill until ready to serve.

Asian-inspired Ketchup

2010-09-14T04:44:00.000-04:00

We ate at a local restaurant the other week that served delicious fries with your choice of homemade ketchups. I chose the spicy Asian one and it was DELICIOUS. So, of course I went home, read ten recipes on this very idea and mixed together my own batch.

It was very popular. Tasted great! I will be making this one again.

Whisk together 1/4C ketchup, 2T lime juice, 1T soy sauce, 2T Thai chili sauce, 1T sugar and 1t dried cilantro in a medium bowl. Season lightly with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

Fish Bake

2010-09-13T04:45:00.030-04:00

Tasty and easy fish recipe? Sure! I like mild white fish and this had a nice dill and lemon flavor to it. Plus, you wrap it up in a little foil packet, so clean up is easy, too!

Preheat oven to 350 degrees.

In a small bowl, combine 1/4C room temperature butter, 2T finely chopped fresh dill, and 2 minced cloves of garlic. Season with coarse salt and pepper. Set aside.

Double over and fold four large rectangles of heavy-duty aluminum foil into packets. To assemble, on one half of each piece of foil, and dividing ingredients evenly, arrange pieces of white fish (I used flounder; cod or halibut would also do) fish, then 8 - 10 shrimp. Drizzle each with fresh lemon juice from two lemons. Season packets generously with salt and pepper.

Add three small dollops of the butter mixture to each packet. Fold foil over ingredients, and crimp edges tightly to seal.

Place packets on a baking dish and cook in the preheated oven until fish is just cooked through, 12 to 14 minutes.

Remove from oven. Slit packets open, and transfer contents to serving bowls or serve from foil.

Cherry Pop Tarts

2010-09-10T04:35:00.023-04:00

What the Gus? How adorable are these little babies? Homemade pop tarts? Am I for real?

Enjoy them now because I will not be making them again anytime soon. (At least not this mini-version, which took FOREVER to make.)

However, I thought they were super cute, they looked yummy, and I figured, "why not?" JC loved them (so did I) and the novelty was worth it - I served them at a picnic and people found them to be impressive.

Preheat oven to 400 degrees.

In a small saucepan, combine 1C fresh, pitted, diced cherries, 3T sugar, 2T corn starch, 2T water, and 1/2t almond extract. Heat over medium heat until the mixture thickens, about 3 - 5 minutes. Remove from heat and allow to cool.

Unroll two pre-packaged refrigerated crusts. Using a pizza cutter and ruler, slice them in rectangles measuring 2in by 1 1/2in. This will take awhile and you will need to re-roll the excess to make enough squares to hold all of the filling.

Spoon about 1 - 1 1/2t of the cooled cherry filling into the center of each square of dough being careful not the get it too close to the edges. Lay another rectangle on top of the other and press the edges of the rectangles together with a fork. Transfer to a baking sheet.

Bake in preheated oven for 8 - 10 minutes, or until edges begin to brown.

Remove from oven and allow to cool on a wire rack.

In a small bowl, combine 1C powdered sugar, 1 - 2T milk, 1/2t vanilla, and food coloring of your choice (it should be just slightly runny). Spoon over cooled pop tarts, sprinkle with sugar sprinkles, and let sit so glaze can harden.

Enjoy!

Chocolate Chunk Zucchini Bread

2010-09-09T04:36:00.000-04:00

LOVE me some zucchini bread (even though I can NEVER spell zucchini no matter how many times I try, I always use spell check). With an over-abundance of zucchini this time of year, why not make some bread? Toss in a little dark chocolate chunks and you have a delicious and nutritious treat!

Preheat oven to 350 degrees. Grease a 9X4 inch loaf pan and line with parchment paper. Additionally, line a 6-cup muffin tin with muffin cups (you'll have a little extra batter, and who wants to waste that?).

In a bowl, sift together 3C flour, 1T cinnamon,1/4t nutmeg, 1t baking soda, 1t baking powder, and 1/2t salt. Set aside.

In a large bowl, beat 2 eggs until foamy; beat in 3/4C plain yogurt, 1/3C buttermilk, 1/3C vegetable oil, 1C sugar, and 2t vanilla. Combine well. Stir in 2 1/2C grated zucchini and 4oz chopped dark chocolate.

Fold flour mixture into the wet ingredients. Stir until combined.

Spoon batter into 6 muffin cups and pour the rest into the prepared loaf pan. Bake for about 50 minutes or until the top is brown and a toothpick inserted in the center comes out cleanly.

Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.

Buffalo Chicken Meatballs

2010-09-08T04:37:00.010-04:00

I love spicy chicken wings. I love them.

However, I've never been able to recreate the ones I love most - crunch and cripsy but with a juicy and tender inside and just enough spice to keep me reaching for my water glass.

I've tried several methods (oven, deep fryer, Dutch oven, cook while frozen, cook thawed, and so on) to no avail.

While these meatballs are not a replacement to those little pieces of joy on the bone, they are a real alternative. We liked them, they were spicy, and they packed a little punch. Totally worth the effort!

I also think they'd taste great in a bun with some blue cheese dressing as a sub!

Preheat oven to 475 degrees. Line a cookie sheet with aluminum foil. Coat with cooking spray and set aside.

In a large bowl, 1lb ground chicken, 1C bread crumbs, 1/3C sliced scallions (white and green parts), 1t paprika, and 1t garlic. Season with salt and pepper. Roll in to meatballs (about 32) and place on prepared pan. Bake for 10 - 12 minutes in preheated oven. Remove from oven and place in a serving dish.

In a small saucepan, melt 4T butter. Add about 1/4 - 1/2C hot sauce. Stir to combine. Pour over meatballs and stir to combine.

Serve with blue cheese dressing and celery.

Ranch flavored Mac and Cheese

2010-09-07T04:37:00.020-04:00

Macaroni and cheese is a staple in my family, of which 2/5 are of the pickiest eaters in the world. So, when possible, I like to try to put a twist on the most common (and let's be honest - bland) dishes known to mankind.

This was simple, so simple I'm almost embarrassed, but something I thought they wouldn't balk at. It was a tad spicy, a little dry, and only OK as a side dish and replacement for the normal mac and cheese.

Oh well, at least I tried.

Cook a 16oz box of macaroni noodles according to directions.

Meanwhile, in a Dutch oven, combine 1C milk, 1/4C butter, 1 package of Ranch dressing mix, 1/2t garlic powder, 1t lemon pepper seasoning, 1/2t salt, and 1/4t black pepperand seasonings. Heat through.

Stir in 1C shredded Monterey Jack cheese and 1C shredded Colby cheese until melted. Stir in 1C sour cream.

Drain macaroni; stir into cheese sauce with 1/3C smashed Ritz type crackers. Sprinkle with Parmesan cheese and serve.

Avocado Chicken Parmigiana

2010-09-06T04:35:00.011-04:00

This one looks as good as it tastes and it's pretty simple to make. The hardest (or messiest) part is all of the dredging and dipping and shaking, but if you can get past that, you've got a nice little dinner for a weeknight. That avocado doesn't just look nice, it tastes yummy, too.

Preheat oven to 400 degrees. Cover a cookie sheet with aluminum foil and coat with cooking spray. Set aside.

Place each of four chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thick with a rolling pin or meat mallet. Trim off excess fat.

Make three separate bowls: one one with 1C flour, with 1C bread crumbs (I used panko), and one with 1 lightly beaten egg. Coat the chicken in flour first, shaking off excess, then dip in the egg and then coat well with breadcrumbs. Place on a baking tray. Repeat with remaining chicken.

Spray the top of the chicken cooking spray. Bake for 5 - 7 minutes. Remove from the oven and top each with two tablespoon pasta sauce (although I used some homemade stewed tomatoes).

Peel and slice one avocado thinly. Arrange it on the sauce and sprinkle with a few tablespoons of Parmesan cheese. Return to oven. Bake for 5 to 7 minutes or until golden and chicken is cooked through.

Chicken with Tarragon Flavored Cream and Rice Pilaf

2010-08-31T04:41:00.000-04:00

I'm not a fan of mushrooms, but JC and Griffin like them, so every once in awhile, I like to try to incorporate them into some recipe to surprise them. This one was a good choice because I was able to enjoy the cream without mushrooms by spooning carefully from the pan.

The rice pilaf was actually even more popular than the mushrooms. You know that stuff you buy in a box? If you make this homemade version once, I guarantee you won't ever buy the box again. It's easy, fresh, and a million times better.

In a medium sauce pan, melt 3T butter over medium heat. Break up 1/2C thin spaghetti (break each piece into fourths) and add to the pan. Cook until browned, about 2 minutes. Add 1C white rice and about 2C chicken broth. Cover the pot tightly and cook for about 18 minutes, or until the liquid is absorbed into the rice. Stir in 1C frozen French-cut green beans and cook for about 5 more minutes. Remove from the heat, season with salt and pepper. Keep covered; set aside.

Place each of four skinless, boneless chicken breasts between two pieces of plastic wrap and, using a mallet or rolling pin, work to an even thickness. Season with salt and pepper. Add 1T olive oil to a grill pan and cook the chicken until golden brown, about 10 - 12 minutes. Remove, cover, and set aside.

Add 2T butter to a small sauce pan over medium heat. Stir in 1C sliced mushrooms and 1 finely chopped shallot. Cook until tender, about 5 minutes. Season with salt and pepper, then sprinkle with 1T flour and cook for a minute. Add 1C chicken stock, 1/3C creme fraiche, 3T chopped fresh tarragon, and 1T Dijon mustard.

To serve, place a spoonful of the rice pilaf next to a chicken breast. Top the chicken with the tarragon cream.

Cream Cheese Brownies

2010-08-30T04:26:00.001-04:00

After my medically-prescribed fast was concluded, I wanted to make something totally rich, delicious, and chocolately. So naturally, these came to mind.

I make several versions of these (the tiny, bite-sized ones are a fave), but these seemed more decadent because they are bigger, gooey, and layered.

And after 36 hours of almost nothing to eat, these were DELICIOUS.

Preheat oven to 350 degrees. Line a 9 x 13 baking dish with parchment paper, with overhang on the edges. Coat with cooking spray and set aside.

Set 8oz package of cream cheese on the counter to bring to room temperature.

In a small saucepan over low heat, melt 1 1/2C butter (3 sticks) and 8oz dark chocolate until smooth. Cool slightly.

Transfer the chocolate to a large bowl and add 1 3/4C brown sugar and 4 eggs. Whisk to combine. Add 1 1/3C flour, 1/4t baking powder, and 1/3C unsweetened cocoa. Mix thoroughly. Pour into prepared baking pan.

In a small bowl combine 8oz softened cream cheese, 1/3C sugar, and 2 eggs. Plop large spoonfuls of cheesecake mixture on top of the chocolate. Using a butter knife, swirl to combine slightly.

Bake in preheated oven for 50 - 60 minutes or until set. Cool before slicing.

Citrusy Steak Salad

2010-08-28T04:26:00.000-04:00

Here's an easy, summery dish with a nice citrus flavor that you can make in minutes. The overall taste was good, but the dressing definitely could have used something to either a) thicken it up, or 2) given it a bit more of a bite. I know that sounds odd, because it was based on an orange, but it just felt too blah (and that was after I added a few splashes of balsamic).

Peel and remove the sections of an orange. Squeeze any remaining juice from the peel into a bowl (about 1 - 2T). Add 2T olive oil and 2t honey. Whisk together. Season with salt and pepper. (Add a few splashes of balsamic if you want.) Set aside.

Preheat a gril pan over medium-high heat. Season a 1lb. flank steak with olive oil, salt and pepper. Cook on the pan for about 7 - 10 minutes (for medium rare). Place on a cutting board and let sit for 5 minutes before slicing thinly against the grain.

In a large pot, boil salted water and cook 1C trimmed asparagus for about 2 minutes, just until crisp-tender. Slice thinly and add to the orange juice mixture.

Toss 4C torn Romaine lettuce and orange sections together. Divide among plates, top with meat, and add dressing.

Fruit Tart

2010-08-25T04:06:00.000-04:00

(This is not my tart. JC accidentally deleted my tart, from the camera and the serving plate. This is a close approximation from the interwebs.)

This is not a difficult dessert to make, and it really doesn't have that many ingredients, but man does it look impressive. And sometimes the WOW factor is what you're going for. Plus, this one tastes delicious. I also love that you can change up the fruit to match your mood or the taste buds of your guests.

Impressive and delicious? Yes, you should make this.

Preheat oven to 350 degrees. Set an 8oz block of cream cheese on the counter to soften. Also, place a 6oz can of frozen limeade on the counter to thaw.

Crust

In a food processor, combine 1/2C confectioners' sugar, 1 1/2C flour, and 1 1/2 sticks softened and sliced butter. Process until the mixture forms a sticky ball. Flour your fingers and then press the dough into a large tart pan with a removable bottom. Be sure to push the crust into the indentations in the sides. Bake for 10 to 12 minutes, until lightly browned. Set aside to cool.

Filling

Combine 8oz softened cream cheese, 1/2C sugar, and 1t vanilla in the bowl of an electric mixer. Mix until smooth. Spread over the cooled crust.

Fruit

Choose fresh fruits in a variety of colors. Then clean and slice so that they are bite-sized, and then arrange on top of the filling. I chose strawberries, kiwi, raspberries, and blueberries.

Glaze

Combine 6 oz thawed limeade, 1T cornstarch, and 1/4C sugar in a small saucepan. Cook over medium heat until clear and thick, about 2 minutes. Let the glaze cool for several minutes. With a pastry brush, glaze the entire tart (you'll have leftover glaze).

The tart needs to be refrigerated. Remove about 15 minutes before serving. Slice into 8 wedges and serve with whipped cream.

Marinated Chicken with Asparagus

2010-08-24T04:09:00.000-04:00

I cook a lot of chicken. I definitely have easy, go-to recipes, but I am always willing to try something new. I found this recipe in my cupboard (I must have torn it from a magazine who knows how long ago) and decided to try it.

However, it called for plain Greek yogurt, and I had just used the last of mine earlier in the week. Trying to think of a substitute, I decided on the olive oil mayonnaise that I have in the fridge. And you know what, it worked! It wasn't an ingredient for taste, but one to help keep the flavors on the chicken breasts, so this substitution worked great.

In a large ziplock baggie, combine 1/2C plain Greek yogurt (or substitute mayo), 1T olive oil, 2t chili powder, 1t coriander, the grated peel of one lemon, and the juice of one lemon. Seal the bag and then smoosh to combine the marinade. Add 4 boneless chicken breasts, seal, and smoosh again to make sure the chicken is coated. Let sit for at least 10 minutes.

Heat a grill pan over medium-high heat. Coat with 3T olive oil. Remove the chicken from the marinade and season with salt and pepper. Grill chicken for about 5 minutes, turn, and grill until done, about 5 - 7 minutes.

Meanwhile, in a smaller skillet, heat 2T butter over medium-high heat. Add one bunch of prepared asparagus and cook until just softened, about 4 minutes. In the last minute of cooking, add 1T lemon juice and season with Kosher salt.

Serve the chicken and asparagus on a bed of fresh baby spinach.

Bow Tie Pasta with Broccoli and Potatoes

2010-08-23T04:54:00.000-04:00

I hardly ever feature side dishes here. But believe me, it isn't because I'm not trying to find ones that are worth the trouble. I am! But cookbooks and magazines tend to focus on the main dish, so finding something worth sharing is more difficult than you would think.

This one tasted good, but it wasn't perfect. It was all a little mushy (and I didn't even overcook anything, I swear!), and if I ever made it again, I would leave out the potatoes. They added nothing and just made the dish need salt.

That said, it was all eaten at dinner (cheese always helps).

Bring a large pot of salted water to a boil. Add 2 medium potatoes that have been peeled and cut into 1 inch cubes. Cook for 10 minutes, then add 1 large bunch of broccoli that has been cut into florets, and 12oz of bow tie pasta. Cook the pasta and broccoli (with the potatoes) according to the directions on the pasta box.

Meanwhile, melt 4T butter in a large skillet over medium-high heat. Chop 2 leeks (white and green parts only) into half moons. Add the leeks to the skillet along with 1 1/2t Kosher salt, and 1t pepper. Cook until the leeks are soft, about 7 minutes.

Drain the pasta mixture in a colander, reserving 1C cooking liquid.

Return the pasta mixture to the pot. Add the leeks to the pot and stir in enough of the reserved cooking liquid to moisten the mixture. Stir in 1 1/2C shredded fontina cheese and 1/2C parmesan cheese until melted. Season with salt and pepper.

Homemade (by JC) Tomato Soup

2010-08-18T04:51:00.001-04:00

I had to go to a parent meeting for x-cross country the other night, so I left instructions for JC and he made the homemade tomato soup and grilled cheesers for dinner.

With soooo many tomatoes ripening at the same time, you gotta find something to do with them. One great way to eat them is as soup. It's simple and easy and tastes so good. (But you have to make the sandwiches for dipping.)

Cut 2lbs of tomatoes in half and squeeze over a bowl to get rid of as many seeds as possible. Set aside and discard the seeds.

Combine 1/4C olive oil, 1 chopped onion, 1 minced clove of garlic, 1 chopped stalk of celery, your 2lbs of prepared tomatoes, and 1/2t sugar in a large saucepan or Dutch oven. Season with about 1t Kosher salt. Cook over medium heat until the vegetables are soft, about 25 minutes.

Using an immersion blender, puree until smooth. Add about 1/4C heavy cream and stir to combine. Taste and adjust seasoning by adding more salt and pepper.

Serve while hot.

Chicken and Rice Soup

2010-08-16T04:17:00.000-04:00

For just one minute, just the tiniest moment in time, I pretended that it was fall.

DON'T yell at me! I don't want summer to end either. But I do love fall and I love soup and I loved pretending that on a hundred degree summer day it was fall.

So I made a soup so indicative of cold weather, sweaters, and football games.

And it tasted good. (Until I carried a container of leftovers to the fridge outside and was instantly covered in sweat.) Sigh.

Place 1lb of chicken tenders (or boneless thighs, if you like a little dark meat) in a large pot and JUST cover with water, about 3C. Add a bay leaf. Cover the pot and bring to a boil. Once boiling, uncover the pot and lower the heat to simmer. Cook the chicken until no longer pink, about 10 minutes. Remove the chicken and shred with two forks. Set aside. Reserve the cooking liquid.

In the same pot, melt 1T butter over medium-high heat. Add 1/3C orzo and cook, stirring constantly, until it is golden brown, about 2 minutes. Stir in 1C rice and 2C reserved chicken stock. Reduce heat to low and cook until the rice is tender, about 20 minutes.

In a medium saucepan, heat 1T olive oil over medium heat. Add 1 chopped onion, 1C chopped celery, 1/2C chopped carrots, then season with salt and pepper. Cook until the veggies are tender, about 5 - 7 minutes.

In the original pan (which has the rice and orzo in it) place the veggies, 2C chicken broth, the shredded chicken, and bring to a low boil. Add 1t dried thyme, some fresh chopped dill and parsley. Stir to combine. Cook for about 5 minutes to combine flavors, then serve with chunky bread.

Flank Steak and Spinach Salad with Sour Cream Potatoes and Steak Sauce

2010-08-15T04:49:00.001-04:00

Whew! Now that's a title.

I didn't really have high hopes for this one. I mean, I made it because I figured it would taste good, but I didn't think it would stand out. I tossed in a little homemade steak sauce at the last minute since the sauce on the potatoes wasn't going to serve as a dressing per say.

JC loved it. He likes salads anyway, and this one was sort of a salad-main course hybrid. And I admit that it was much better than I expected it to be, too.

In a large ziplock bag combine 1/4C olive oil, a few shakes of worcestershire sauce, a few dashes of garlic pepper sauce, and some Kosher salt and pepper (yeah, I totally just threw some things in a bag...don't worry, you can't get this wrong.) Place a 1 - 2lb flank steak in the bag and smoosh it around to coat it evenly. Let it marinate for at least one hour. Place on the counter 30 minutes before cooking to bring to room temperature.

Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil and drizzle it with olive oil. Scrub about a pound or two of red skinned potatoes and place them on the baking sheet. Slide them around to coat them in the oil. Sprinkle with some Kosher salt and bake in the preheated oven for about an hour.

Cool the potatoes slightly then cut into bite-sized chunks. In a medium bowl, mix together 1/2C sour cream, 3T buttermilk, 1/4C chopped chives, and the juice of half a lemon. Season with salt and pepper, then add the potatoes. Mix gently so as not to mash the potatoes. Set aside.

Turn the oven to broil. Place the steak on the broiler pan. Slice a red onion into thick rings. Place around the steak on the pan and sprinkle with a little olive oil. Broil for 6 minutes, flip the steak, and broil until done (for medium, about 4 more minutes).

Place steak on a cutting board and let rest for ten minutes. Slice.

To make the steak sauce, combine 1C ketchup, 1/2C coarsely chopped onion, 1 clove minced garlic, 1/4C water, 1/4C worcestershire sauce, and 1/4C lemon juice. Bring to a boil then lower to simmer for about fifteen minutes.

To serve, cover plate with spinach. Top with steak, potatoes and then spoon steak sauce over top. Yum!

Lemonade Fried Chicken

2010-08-14T04:28:00.000-04:00

Fried chicken was a staple in my house when I was growing up. My mom is a Southerner at heart, so she could fry the hell out of anything. And while my dad just as much cooking as my mother did, when she decided to make fried chicken, everyone was in a good mood.

Of course, much like me, she doesn't have any recipes, so I've mostly culled together my own ideas for friend chicken. Some have worked and some have not. This one interested me because I love how a little bit of lemon makes anything taste fresher. Summery.

Mix 1T lemon zest and 1/2C freshly squeezed lemon juice (about 2 lemons) in a large bowl. Add 1C water and 4T brown sugar. Whisk to dissolve the sugar, then add 1/2C buttermilk.

Pierce the skin on a combination of chicken pieces totaling about 3 - 4 pounds. Season the chicken with salt and pepper. Toss the chicken in the lemon marinade, then cover and let sit in the fridge for 4 hours or overnight.

Preheat the oven to 400 degrees. Take the chicken from the fridge and let it come to room temperature (about 1/2 an hour) one the kitchen counter.

Put 2C panko, 1T freshly chopped thyme, a pinch of cayenne pepper and 1t Kosher salt in a large ziplock bag. Smoosh it around to combine it.

Place 1C plain Greek yogurt in a bowl.

Remove the chicken from the marinade. Coat it in the yogurt, then place it in the ziplock bag (about 3 pieces at a time) and shake to coat. Transfer chicken to a baking sheet that has been coated with cooking spray. Continue until all chicken is coated. Spray the tops of the chicken liberally with cooking spray, then bake in the preheated oven for 40 minutes or until brown and crispy.

Serve immediately or let cool for a picnic.

Filet O' Fish

2010-08-13T04:46:00.013-04:00

I admit it, I have a thing for the Fillet O' Fish at McDonald's. I honestly don't know why. I KNOW it is horrible for me. Calories and fat and grease and YUCK. But when I am driving past the golden arches and hunger hits my belly, sometimes I pull in, purchase one, and munch on it in the car because heaven forbid anyone see me eating it at home.

So, why not try to make one of my own? Simple enough, right? (Actually, it was!)

Cut 1lb of firm, white fish into four square pieces (or as close to square as you can get). I used cod. Haddock would probably work, too.

Beat one egg in a shallow bowl.

In a separate bowl, mix 1/2C flour, 1/4t salt, 1/4t pepper and 1/8t cayenne pepper.

Dip each piece of fish into the egg and then dredge the pieces in the flour mixture. Coat evenly and set aside.

Heat a large skillet over medium-high heat and add about 1/2 inch of vegetable oil. Cook the fish for 4-5 minutes in the heated oil. Flip the fish, cover the pan, and cook the fish for 3-5 more minutes, until the fish is flaky.

Serve on sesame seed buns (warm them first, if you like) with tartar sauce, ketchup, or ranch dressing. Delicious!

Ummm, eggs?

2010-08-10T04:21:00.002-04:00

Nah...it's mozzarella and yellow tomato!

Chicken Salad Wraps

2010-08-05T04:00:00.001-04:00

Who wants to cook in THIS heat?

Well, actually, I don't usually mind. But sometimes it is nice to use those fresh veggies from your garden in their natural state. So, we had chicken salad wraps with fresh tomatoes and lettuce and they were delicious!

To make the chicken salad, boil 1lb chicken (I used breasts because be like white meat, but you could use any chicken, even leftovers that you pick from the bone). Shred or chop finely and place in a large bowl. Add about 1/3C mayonnaise, 1/8C Ranch dressing, 2T Kosher salt, 1t black pepper, 1t red pepper flakes, and 1T sugar. Mix well. If the mixture isn't "wet" enough, add more mayo until it is the consistency you desire.

Next peel and core a Granny Smith apple. Cut it into chunks and add it to the chicken salad. Mix well.

Lay a wrap on the counter. Place a few large leaves of lettuce in the center, add three thin slices of tomato, and then a few big spoonfuls of chicken salad. Fold the sides of the wrap in first, then firmly grab one end of the wrap and roll it tightly toward the other end. Press down to help it hold it's shape. Slice in half.

Serve with those freshly made dill pickles and some potato chips for an easy, delicious dinner!

Easy Dill Pickles

2010-08-03T04:10:00.002-04:00

Not THIS Dill Pickles!

I made some super easy, super quick, super DELICIOUS dill pickles over the weekend. Thing is, my dad kept bringing me cucumbers from his neighbor's garden and you can ONLY eat so many raw cucumbers before you get sick of them.

The only pickles I knew was the kind my mom made that were signed, sealed, and delivered months after they were canned. I was wary when I saw a recipe that promised tangy, tart pickles in a few days, but what did I have to lose?

In a large measuring cup, stir together 3C water, 6T white vinegar and 3T kosher salt until the salt is dissolved.

Slice up three large or five - six small cucumbers - either will work, both taste great (I used a combination of both).

To assemble your pickles, sprinkle a little dill chopped fresh dill in the bottom of a canning jar (or at least a jar with a tight sealing lid).

Fill the jar half way with slices of cucumber. Add 1/2t minced garlic on top of the cumbers. Sprinkle with more dill and fill the rest of the jar with cucumber slices. Then, top with a tad more minced garlic.

Pour the liquid (brine) into the jar until the cucumber slices are completely submerged.

Put the lid on tightly and refrigerate your pickles for at least two days.

DELICIOUS! We ate an entire jar in one sitting!

Peach Cobbler

2010-08-02T04:15:00.000-04:00

When I was little, my dad planted peach trees, and at some point, those trees bore fruit. Fresh, soft, golden peaches. When I wasn't popping fresh tomatoes from his garden in my mouth, I was eating peaches, skin and all, from those trees.

So, yeah, I have a love of peaches. So delicious this time of year. And what better than a cobbler to pull all that sweetness together? I usually make something more like a crisp, with some butter oatmeal topping, but this seemed like a nice alternative.

Was it? Well, my husband, who isn't really a fan of peaches, ate one piece and then asked for another. It's wonderful! Wrap it up tight, keep it in the fridge, and reheat to lengthen the delight!

Move the rack in your oven to a lower middle position. Preheat to 350 degrees. Place one stick of butter in a 13- by 9-inch baking dish and set in the oven to melt.

Peel, pit, and thinly slice 5 - 6 fresh peaches (about 4C). Toss peaches with 2T sugar and set aside.

In a small bowl, combine 1 1/2C flour, 1 1/2C sugar, 2t baking powder, and 1/2t salt in small bowl. Whisk in 1 1/2C milk and 1/2t vanilla extract until smooth.

When butter has melted, remove the baking dish from oven. Pour batter into pan then pour fruit on top of batter.

Bake in preheated oven until the batter turns golden brown, about 45 to 50 minutes. Serve warm or at room temperature with vanilla ice cream. Delicious!

Crab Sandwiches

2010-07-29T04:19:00.000-04:00

We had such delicious crabs when we spent a week at the beach this summer. You know the kind - big, dirty, sloppy blue crabs. You crack them open and then pull out a nice chunk of warm meat that you plunge into melted butter. Your hands are a mess and you've got Old Bay on your face, but the crabs taste sooooo good that you don't even care.

There's no substitute for fresh crab, but these sandwiches were at least something to remind me of the goodness.

In a small bowl mix together 1/2C mayonnaise, 1T Old Bay seasoning, 2 sliced green onions (white and green parts), 1T rice wine vinegar, and 1t dry mustard. Add 16oz quality lump crab meat and stir to combine. Season liberally with Kosher salt and pepper. Taste and adjust seasonings.

Slice sandwich rolls in half and coat with butter. Place under the broiler for a few seconds to toast lightly.

Place a few pieces of lettuce and thinly sliced tomatoes on the roll then top with heaping spoonfuls of crab. Serve with buttery corn on the cob. Yum!

Kabobs with Teriyaki Glaze

2010-07-26T04:00:00.001-04:00

This is, of course, the quintessential summer grilling recipe, right? Everyone must make some sort of skewered meat and veggie combo every July as the heat pushes you out of the kitchen and into the backyard.

These are mine. Or one variation of mine. There are a few things I always use, and then, some things that differ.

I use stewing beef - it already comes cut into cubes for me and it grills well and isn't too fatty or tough. And I like to make a simple teriyaki type glaze to slather on those babies while they are grilling. And I really enjoy a grilled Vidalia, so I always use those. But other than that, I use whatever veggies (and fruits) I have on hand.

Teriyaki glaze

Mix together in a small bowl 1/2C soy sauce, 1/4C Mirin, 1/4C sugar, 2 sliced scallions (green and white parts), a few dashes of red pepper flakes, 1/2T Kosher salt, and a few grinds of fresh pepper. Add 1/4C olive oil and stir to combine. Use this glaze while grilling - brush it on the entire kabob while cooking.

For the skewers, just cut up whatever veggies your family enjoys into good 1 inch sized pieces so that they thread onto the skewer without breaking. I used 1 orange pepper, 1 yellow pepper, 1 Vidalia onion, pineapple, 1lb. stewing beef, 1 small zucchini, and 1 small yellow squash. (You can also use tiny potatoes, cherry tomatoes, mango, cantaloup, green peppers, hot peppers, broccoli, asparagus, etc.) Place them on the skewer in a repeating pattern until everything is used up. Grill until seared and vegetables begin to soften to a crisp-tender state.

I cooked a little couscous to serve them on top of, but rice is another great option.

Enjoy!

Steak Sandwich with "Special Sauce"

2010-07-23T04:29:00.000-04:00

We've all had Steak 'Um sandwiches. Admit it. You might have even enjoyed them. I know I have. You can dress 'em all up like a cheesesteak from Pat's and float off into the unhealthy world of cheese sauce, tomato sauce, fried onions, and processed meat.

But if you are looking for a healthier alternative, this one will do. (Of course I use "healthier" lightly - the major difference is that it is all fresh, which counts for something!)

The meat is rare, sliced so thinly that it almost melts in your mouth, and the spread is smooth and creamy. The crunch of the cucumbers is a terrific surprise. Delicious!

In a large bowl, combine 1/4C mayonnaise, 1/4C softened cream cheese, 2T sour cream, 2 chopped scallions (white and green parts), 1T chopped tarragon, 1T white wine vinegar, 1/2t Dijon mustard, and 1/4t anchovy paste. Season with salt and pepper.

Preheat a grill pan to medium high heat. Coat a 1 - 1 1/2lb sirloin steak with olive oil and season with Kosher salt and pepper. Grill steak, covered, for about 4 - 5 minutes per side. Remove steak from grill, tent with foil, and let rest for 5 minutes. Slice steak against the grain into very thin strips.

Meanwhile, thinly slice one cucumber and remove the stems from 2C baby spinach or other baby lettuce.

To serve, spread "special sauce" on the bottom of a roll. Top with a layer of spinach and cucumbers, then add the meat.

Margherita Pasta with Chicken

2010-07-22T04:24:00.000-04:00

When it's super hot out, who wants to cook? Who has an appetite? Not me, on either count.

However, the rest of the people who live in my house expect to eat - I know, right? - so I have to come up with a happy medium. That's what this dish is, a happy medium.

I can eat it without the chicken (as can my vegetarian daughter), my husband can eat extra chicken, and there is something on the table that counts as dinner. Make some garlic bread and you've got it covered.

In a large ziplock baggie, combine 1/4C olive oil, 1T dried oregano, 1/2t Kosher salt, 1/4 black pepper, and 1/2T red pepper flakes. Smoosh the bag to combine the ingredients. Add 4 - 6 chicken cutlets to coat. Set aside.

Bring a large pot of salted water to a boil. Add 8oz angel hair pasta and cook according to directions. Drain and set aside.

In a large serving bowl, combine 3C halved grape tomatoes and 2C diced mozzarella.

Preheat a grill pan to medium-high. Remove the chicken from the ziplock baggie and cook about 3 minutes per side. Remove from grill and slice into strips.

Heat 1/4C olive oil over medium heat. Add 2T minced garlic and cook about a minute, or until fragrant.

Toss the tomatoes and cheese with the garlic oil. Add the pasta. Stir in 1/2C chopped fresh basil and season with salt and pepper.

To serve, divide pasta among plates, top with slice chicken, and sprinkle with pine nuts.

Best Cake I Ever Built

2010-07-21T04:12:00.002-04:00

I try and I try and I try to build a cake and I always fail in some manner. Crumbs in the icing. Thin, gooey icing. Top layer that slides off.

It's frustrating and enough to make a girl stop trying.

Good thing I tried one last time.

LOOK at this cake. LOOK at it. It's beautiful! No crumbs, no goo, no sliding. I am ridiculously proud of this cake. Plus, it's soooo pretty.

Yellow Cake

Preheat oven to 350 degrees. Spray and flour two 9-inch round cake pans and then cut parchment paper to line the bottom of both. Coat that with cooking spray, too.

Mix together 4C flour, 2t baking powder, 2t baking soda, and 1 1/2t salt in a medium bowl. Set aside.

In a large mixing bowl, beat 1C (2 sticks) softened butter and 2C sugar with an electric mixer at medium speed until pale and fluffy, about 5 minutes. Add 2t vanilla. One at a time, mix in 4 room temperature eggs, beating well and scraping down the bowl after each addition.

At low speed, beat in 2C buttermilk until just combined. At this point, the mixture will look curdled. Add flour mixture in three batches, mixing until each addition is incorporated.

Spread batter evenly in cake pan, filling to about 3/4 full (you may have extra - you can either make cupcakes or toss it - then tap pan on counter several times to eliminate air bubbles. Bake in preheated oven until golden brown, about 35 to 40 minutes. Cool for ten minutes, then run a knife around edge of pan and invert onto rack to cool completely.

Chocolate Sour Cream Frosting

About an hour before you want to make the frosting, put 2 1/2C sour cream in a bowl and let it come to room temperature on the counter.

Place 15oz of semisweet, dark, or bittersweet chocolate (pick your passion) into a microwave safe bowl. Zap it for about 30 seconds at full power. Stir, then microwave in increments of 15 seconds, stirring each time, until chocolate is melted. Let the chocolate cool.

Whisk together the sour cream, 1/4C corn syrup, and 1t vanilla until combined.

Add the chocolate and stir until the mixture is uniform.

To assemble the cake, cut four thin strips of wax paper and line the edges of the cake plate. Place one layer of cake on the plate. Carefully put a thin "crumb coat" of frosting on the entire cake. Then place about 1 1/2C frosting on the top and spread evenly. Carefully place the second layer on top of the first. Cover with another "crumb coat"and then cover the entire cake with a thick layer of frosting. Use a large, long spatula to create a seamless finish.

Slide the wax paper out from under the cake layer, sprinkle the top with jimmies, and serve. YUM!

Peanut Butter Mousse Tart

2010-07-19T05:45:00.001-04:00

For my dad's birthday, I wanted to try another version of a chocolate - peanut butter combination since it's his favorite. Plus I had just bought a tart pan, which I also wanted to try out.

This is almost like a mousse, it's rich and creamy, but also light. My tart pan worked well, but my crust was a bit dry and the mousse layer was thinner than I would have preferred - but besides how it looked, it tasted great! So yummy without having an overwhelming peanut butter taste. Plus, we decided if you freeze it for a bit before serving, it's a delicious cold treat!

Prepare a chocolate graham cracker crust (or purchase one). Melt 12T butter or margarine in a microwave safe dish. Meanwhile, in a food processor, pulse enough graham crackers to about 3C. Add in 1/4C sugar and the melted butter. Pulse to mix well. Press into your pie plate or tart pan. Place in the freezer while preparing the mousse.

Soften 8oz of cream cheese by allowing it to sit on the counter for a few hours before you are ready to make the recipe. Also, allow an 8oz tub of frozen whipped topping to thaw at the same time.

With an electric mixer, beat the softened cream cheese with 1/2C sugar until smooth. Add 1C peanut butter and 1t vanilla and beat until smooth. Fold in thawed whipped topping. Spoon mixture into prepared pie crust. Refrigerate for several hours until firm, or freeze for another version.

Enjoy!

Teriyaki Orange Chicken

2010-07-15T04:39:00.000-04:00

I enjoy a good Asian-inspired recipe. For me, Asian-inspired is all about rice or sauce. I have yet to get the rice correct (regardless of the numerous suggestions others have given me!), but I often get the sauce right.

This one had a rich, thick sauce that was bursting with flavor - I got it right!

It was also ridiculously easy to make - the hardest part was making sure the timing of everything was right. There are multiple pans working at the same time, so you have to keep up with it. (It might have helped if I hadn't also picked that time to make these, too.)

Anyway, it was easy and delicious and a hit!

Prepare 2C rice (brown or white). Steam 2C of your favorite vegetables (I used broccoli and baby carrots this time).

Combine 4 minced garlic cloves, 1T sliced ginger root, 1/4Cp mirin, 1 1/4C soy sauce, and 1C brown sugar in a large sauce pan. Thinly slice one large navel orange and add it to the sauce pan. Bring the sauce to a boil, turn the heat to low, and simmer for about twenty minutes.

While this is simmering, grill 3 large boneless chicken breasts. Place on a cutting board and slice into thin pieces.

Remove the orange slices from the sauce pan.

In a bowl, mix together 1/2C water and 3T cornstarch. Slowly pour in the mixture to the saucepan and return the sauce to a boil. Simmer for five minutes over low heat as the sauce thickens. Remove from heat and let cool.

To serve, place rice on the plate. Add sliced chicken and then pour sauce over the chicken. Place vegetables around the meat and rice. Sprinkle sesame seeds over the entree. Serve.

Milky Way Ice Cream

2010-07-13T04:09:00.001-04:00

There is nothing like homemade ice cream. And this heat wave has done nothing but encourage a fattening habit.

I won't complain though...one batch of ice cream is enough for my family of five to each have one big scoop, so that can't be all that bad. Plus, unlike that stuff you buy in cartons, I know exactly what is in this ice cream.

Start with a recipe for your favorite vanilla ice cream. Mix it up and put it in the refrigerator.

Meanwhile, chop 3 Milky Way candy bars into small pieces. Set aside a handful. Then, in a small, microwave safe dish, heat the candy bars and 1/4C milk for about 30 seconds. Remove and stir. Heat for additional time if necessary unti the chocolate mixture is smooth --- remember, the less you heat it, the shorter chilling time will be --- and since I tend to want to make ice cream to eat NOW, I just thought I'd remind you. Place in the refrigerator until chilled (about an hour).

Combine the Milky Way mixture with the vanilla ice cream mixture until smooth. Freeze in your ice cream maker according to directions.

With five minutes left, toss in the handful of Milky Way chunks you reserved. Enjoy!

Tomato Risotto

2010-07-07T04:25:00.056-04:00

The problem here is that I really enjoy a nice risotto while no one else in my family really cares for it. Besides my two picky eaters, Griffin doesn't care for rice, and JC spends the entire meal looking for meat.

Sigh.

So, every once in awhile I throw caution (and appetites to the wind) and make a risotto. If nothing else, I love dinner.

This one was a little heavy on the tomato flavor, and a little thicker than I would have liked, but those things can easily be adjusted (I have already written the recipe to reflect this change).

And, surprise of all surprises, even the picky eaters were willing to try this one. (I'm not saying they asked for seconds or anything, but at least they tried it!)

Preheat the oven to 325 degrees. Chop 1/2C cherry tomatoes in half and toss with 1/4C olive oil and 1T Kosher salt. Spread them on a foil covered baking sheet cut side up. Place them in the preheated oven for an hour or until the tomatoes are mostly dried out and a lightly browned.

Place a large, heavy pot (I used my Dutch oven) over medium high heat. Add 2T butter and 2T olive oil.

Once the butter is melted, add 1/2C chopped Vidalia onion. Cook the onion for a few minutes, then add 2 cloves minced garlic and cook for another minute.

Add 1 1/2C Arborio rice to your Dutch oven, and cook for about a minute, stirring constantly so the rice doesn’t stick to the pan.

In a food processor, pulse 1/2 to 3/4C sun dried tomatoes until they resemble a pulp. Add them to the Dutch oven along with 1/2C cooking wine. Scrape up the little bits on the pan and keep stirring.

In another saucepan heat AT LEAST 6C broth (you can use chicken or vegetable - I used vegetable for my vegetarian daughter) just until it is warm (do not boil). Add warm broth one ladle at a time and stir until it is almost evaporated. (This will move along quite quickly with the first two or three ladles of broth).

Once you add the stock to the rice, stir; when the rice starts to get dry, add another ladle and keep stirring!

The final product should have a very tiny bite to it and not be completely mushy. It will be just about perfect following around 40 - 45 minutes of cooking.

As the risotto finishes, a few splashes of heavy cream and then season with Kosher salt and pepper. To serve, top with grated Parmesan and some chopped basil leaves.

Chocolate Cupcakes with Peanut Butter Icing

2010-07-05T04:40:00.002-04:00

Is there anything better in a dessert than the combination of chocolate and peanut butter? I make a lot of desserts, try a lot of different things, but I gotta say, this pairing is always a winner.

I made these for my dad on Father's Day. He LOVES peanut butter icing. I love to make homemade treats for him because he appreciates them so much. The cupcakes were lovely and sweet, moist and crumbly. The icing was thick and rich. He was quite pleased on his special day!

Cupcakes

Preheat the oven to 350 degrees. Line two cupcake pans with paper liners (this recipe should make 24 cupcakes).

Using an electric mixer, cream 12T butter (at room temperature), 2/3C granulated sugar, and 2/3C brown sugar until light and fluffy, maybe 5 minutes. Add 2 large eggs, 1 at a time, then add 2t vanilla and mix well.

In a separate bowl, whisk together 1C buttermilk, 1/2C sour cream, and 2T brewed coffee.

In yet another bowl, sift together 1 3/4C flour, 1C cocoa powder, 1 1/2t baking soda, and 1/2t salt.

On low speed, add the buttermilk mixture and the flour mixture alternately to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix just until blended.

Divide the batter among the cupcake pans, but only about 2/3 full. Bake in the preheated oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frosting

Place 1C confectioners’ sugar, 1C peanut butter, 6T butter, 1t vanilla extract, and 1/2t salt in the bowl of an electric mixer. Mix until creamy, scraping the bowl with a spatula as you work. Add up to 1/3C heavy cream slowly while beating on high speed until the mixture is light and smooth and the consistency of frosting. Spread on cooled cupcakes.

Couscous, the Algerian detective

2010-07-02T04:31:00.002-04:00

This dish is so ridiculously delicious and simple that I've considered making a gigantic bowl of it and just eating it ALL DAY EVERY DAY.

I'm not kidding. It just screams summer.

I'm embarrassed to post a recipe, but I will, just so you know what I put in it. But I will say that beyond the base materials (couscous, red wine vinegar, olive oil, and salt) the vegetables could change to suit whatever you have on hand.

Prepare a package of plain couscous according to directions. Set aside and allow to come to room temperature.

Meanwhile, very finely chop 1 cucumber, 1/2C onion, and 1 red pepper. Seed and chop two tomatoes. Remove the corn off of one freshly cooked ear of corn. Mix the veggies with the couscous.

Stir in 1/4C olive oil, 2 - 4T red wine vinegar. Squeeze the juice from one lime into the bowl. Season with Kosher salt and pepper. Best served refrigerated (even better the second day!).

p.s. The dish name comes from my husband - it's Richard Scarry!

Rocky Road-ish Ice Cream

2010-07-01T04:39:00.002-04:00

This is embarrassingly easy to make. You'll blush when it garners you a whole bunch of compliments.

Here's the thing. I know that ice cream made with egg yolks is such a wonderful, rich, creamy dessert...however, that requires thinking ahead. And I'm much more of a, "Hey! Ice cream would taste really good..." half an hour before I want to eat it.

So I make the "easy" version with heavy cream and vanilla and then...whatever else I feel like tossing in.

This one is a basic vanilla ice cream with 1/2C mini-marshmallows, 1/2C mini chocolate chips, both of which were added during the last five minutes of churning. Top with crushed peanuts when you are ready to serve. Yum!

Flank Steak with Easy Marinade

2010-06-30T04:39:00.001-04:00

Take your flank steak and pound it to an even thickness before cooking it. I'm telling you, it's the best thing you'll ever do to a flank steak.

Now, I'm not talking beating it to a pulp. On the contrary. Place it in a a ziplock baggie and gently pound it with a meat tenderizer. Do this until it is all one thickness.

It will make the meat so tender - melt in your mouth tender. And this marinade? A real winner!

In a large ziplock baggie, combine 6T olive oil, 1 1/2T balsamic vinegar, 2T red wine vinegar, 2T Dijon mustard, 1/3C minced basil leaves, 3 minced cloves of garlic, 3/4t black pepper, and 1t Kosher salt. Squish the ingredients to combine them.

Place the tenderized flank steak in the bag and let sit for an hour.

Half an hour before you are ready to grill it, take the bag from the refrigerator and let it come to room temperature on the counter.

Grill it 6 - 7 minutes per side for medium. Slice thinly against the grain.

Blueberry Scones

2010-06-29T04:40:00.003-04:00

I was actually able to cobble together enough blueberries from the bushes planted on the side of my yard (and then supplement with a few from the grocery store) to make something tasty.

Blueberry scones!

But these aren't your typical hard, crunchy, tasteless scones. These are moist with just the slightest sweetness, and every bite is bursting with blueberry flavor. They are best right from the oven, but taste great reheated in the microwave oven for a few seconds.

These didn't last two days.

Preheat oven to 400 degrees.

In a large bowl, stir together 2C flour, 1T baking powder, 1/2t salt, and 4T sugar. Cut 5T cold butter into cubes. Using a pastry blender, incorporate the butter with the flour until crumbly.

Make a well in the center of the dough and pour in 1/2C half and half, 1/2C milk, and 1t vanilla. Fold everything together to incorporate. Be careful not to overmix the dough.

Fold 1 1/2C blueberries into the batter being careful not to mash them. Gently work the dough out onto a lightly floured, round pizza pan, forming circle. The dough will be very wet and sticky. Usually I recommend pre-cutting the dough into 8 slices before baking, but these are soft enough to cut after baking.

Sprinkle the top with a palmful of raw sugar. Bake for 15 to 20 minutes. When you remove them from the oven, cut carefully and eat!

Summer Squash Pizza

2010-06-28T04:07:00.003-04:00

As summer continues to roll through the garden, zucchini and yellow squash appear in great quantities. In an effort to be sure these are not unused quantities, I am always looking for something to do with them other than saute them (which isn't a bad thing, just a boring thing).

And yes, I love a nice zucchini muffin, but that, too, can get to be a bit much.

So, why not toss it on a pizza? Sounded great and it tasted great too!

Cheers to new uses!

Combine 1t olive oil, 1t balsamic vinegar, 1/8t salt and 1/8t pepper in a large bowl. Slice 1 medium zucchini and 1 medium yellow squash lengthwise into 1/4 inch slices. Add to the large bowl and toss to coat. Heat a grill pan to medium-high heat and coat with cooking spray. Grill vegetables 2 minutes on each side or until tender.

Preheat broiler. Using a store bought pizza crust (or one of your own choosing), lightly coat it with olive oil and place under the broiler for 2 minutes or until lightly toasted. Remove from oven.

Arrange zucchini and squash slices on crust. Top with dollops of ricotta cheese (totaling 1/2C). Slice 2 tomatoes and arrange over squash and ricotta. Sprinkle with 1/4C grated pecorino Romano cheese.

Return to broiler and cook for 3 - 4 minutes, or until heated through. Sprinkle with basil and oregano. Slice and serve.

Spinach Stuffed Flank Steak

2010-06-24T04:21:00.001-04:00

Saw this one on a few blogs and thought it looked delicious. (Of course, those people were far more successful with the stuffing and presentation - but that's why you love me, right? I post photos even when I haven't actually been completely successful. Right?)

Anyway, we eat a lot of flank steak. If cooked right, it is moist and delicious. It's also fairly inexpensive, which is a terrific bonus. And we like spinach. So this seems like a win-win.

While it was tasty, overall it was bland. There just wasn't even bang for something that looked all bangin'. If I were to make it again, I'd have to try to find a way to spice it up a bit.

Preheat oven to 425 degrees. Cover a baking sheet with aluminum foil, coat with cooking spray and set aside.

In a food processor, pulse 3C spinach, 1/3C finely onion, and 1 minced clove garlic until it resembles a thick paste. Add 1C grated Italian cheeses (in your grocer's freezer, you will probably see an Italian blend with Parmesan, mozzarella, and asiago cheeses), 1t oregano, 1t salt and 1/2t pepper. Pulse again until just combined.

Take a 1 to 1 1/2lb flank steak and place it on a cutting board. You will need to butterfly the steak so that it will open like a book. First pound it so that it is about the same thickness from end to end. Then, using a sharp knife, slice the steak in half width-wise so that it is twice as wide and half as thick. In fact, it should be about half an inch thick.

Spread the spinach and cheese mixture to within about an inch of the edges. Roll up the steak like you would with a jelly roll and tie at 2 inch intervals with kitchen twine.

Place 2T olive oil in a large pan over medium high heat. Saute the steak until brown on all sides, about 8 - 10 minutes. Move the steak to the prepared pan and transfer to the oven.

Roast for about 15 minutes. Turn the steak over and roast for an additional 10 minutes. Remove from pan and place on a cutting board. Slice in 1/2in rounds and serve.

Bacon, Leek and Goat Cheese Pizza

2010-06-22T04:28:00.001-04:00

As summer produces begins to saunter into the grocery store, the farm stands, and my own garden (!), I try to find ways to use them in my cooking (duh). One of the easiest ways to do this is to make a pizza crust, decide on some sort of sauce (or no sauce) - and I am NOT just referring to a red sauce (think outside the box, people!), then slice or chop up those fresh veggies, toss them on the crust, and call it a pizza.

A) it's super simple to make on a hot summer day after laying around the pool, and
2) everyone in your family will eat some version of it

This version was the beginning of a summer full of yummy pizzas.

Preheat oven to 425 degrees.

Prepare a pizza crust (make one, use a box mix, roll out some Pillsbury, or buy Boboli). Using a pastry brush, coat the crust with 1 - 2T olive oil. Spread 1t finely minced garlic on top of the oil.

Heat a large pot over medium high heat and cook 1lb bacon that has been chopped into about 1 inch pieces. Once crispy, remove bacon from pan and drain on paper towels.

Rinse 2 leeks well then slice them into long, thin slices, from white ends to just where they turn green. Do the same with 2 spring onions.

Remove all but 2T oil from the pan. Add 1T butter. Saute the leeks and onions in the fat until soft and slightly browned. Remove from pan and drain on paper towels.

To prepare the pizza, spread the leek and onion mixture on the pizza. Sprinkle with 8oz crumbled goat cheese. Next, spread the bacon on top of the pizza. Top with 1/2C shredded cheese of your choice. Season with a bit on Kosher salt and freshly ground pepper.

Place pizza in preheated oven and bake for about 10 minutes or until the pizza is fully heated through.

Strawberry Cheesecake Ice Cream

2010-06-21T04:25:00.001-04:00

Summer means trying LOTS of new ice cream recipes. Sometimes I like to just start with my basic vanilla recipe and add some mix-ins while it is in the last five minutes of churning. Sometimes I make one of my favorites (Butter Pecan!). Sometimes I find a completely new recipe and give it a shot.

That's what I did this time.

I was unsure of this ice cream since it had VERY little cream and was mostly based on cream cheese, but I like cream cheese that is sweetened, so I thought I'd give it a try.

Overall, it is a very thick, sweet ice cream. But, it was not very popular among the ice cream eaters in my family. It's not a keeper, but if you are looking to try something different in your ice cream maker, this might be the one for you.

Cut 8oz of softened cream cheese into small pieces. Place in your food processor. Zest one lemon and add to the food processor with the cream cheese. Add 1C sour cream, 1/2C half-and-half, 2/3C sugar and a pinch of salt. Puree until smooth.

If time permits, put the cream cheese mixture into a bowl and chill in the refrigerator for two hours.

Freeze the mixture in your ice cream maker according to the directions.

While the ice cream is freezing, macerate a pint of chopped strawberries in 1/2C sugar.

Once it is finished and before you transfer the ice cream to an airtight container and then the freezer, place only a half of the mixture in the container. Spoon 1/4C of the strawberries (and juice) onto the mixture and swirl around with a sharp knife. Spoon the remaining ice cream into the container and repeat. Freeze ice cream until ready to serve.

Baked Sliced Potatoes

2010-06-18T04:26:00.002-04:00

I could eat potatoes all the time. Every day. Every meal. (OK, maybe not breakfast.) I especially like mashed potatoes, but lately I have been on a baked sweet potato kick. Yeah, yeah, I make them in the microwave, which technically isn't baking, but they are just as sweet and salty and delicious.

Then, I remembered these potatoes my mom used to make. My dad was the cook in my family, but every once in awhile my mom broke out the boxed lasagna, or made some baked chicken dish (I still can't remember it) with these thinly sliced baked potatoes.

Oh. My. Gosh. They were sooooo yummy.

They aren't even fancy, but they look gorgeous and taste wonderful. Try 'em!

Preheat the oven to 425 degrees. Line a cooking sheet with aluminum foil. Set aside.

Here's the first trick. After you wash and scrub the potatoes, you need to slice them. You don't want to cut all the way through, but you do want to cut as close to the bottom as possible. So, take a big serving spoon, rest your potato on it, and slice away! You won't slice through, but you'll have good control, and you'll cut very close. It's perfect!

After you slice 4 - 6 potatoes, melt 4T butter in the microwave. Mix in 1t garlic powder. Place the potatoes on the prepared cookie sheet. Using a brush, generously spread the butter mixture over the potatoes gently pushing some of the butter into the cracks of the potatoes. Sprinkle generously with Kosher salt and a few grinds of fresh pepper.

Place in the oven and bake for about 45 minutes to an hour. Potatoes should be soft when done. Serve with chopped chives, more melted butter, or a spoonful of sour cream.

Honey Mustard Pork Chops

2010-06-17T04:26:00.002-04:00

I like pork. It's a good meat. Lean, tender, easy to cook, comes in many versions.

And BORING.

If you're going to cook pork, you have to find something to put on it, in it, or over it. This is something to let it sit in to help fill it with flavor. And it did a pretty good job.

In a zip lock baggie, mix together 2T Dijon mustard, 4T whole grain mustard, 6T honey, 2T Worcestershire sauce, and 2T soy sauce. Squish and smoosh until the ingredients are well combined. Add 6 - 8 pork chops (I used boneless pieces) and zip the bag up. Set in the refrigerator for a few hours (or overnight).

Place the pork chops on the counter about 1/2 an hour before you are ready to cook. You can certainly cook these on the grill, but I cooked on the stove. Heat a grill pan over high-heat. Coat with 2T olive oil. Cook for about 4 - 5 minutes per side, or until done.

Egg and Hash Brown "Muffins"

2010-06-16T04:24:00.003-04:00

Here's a combination of a bunch of foods that are good one their own...but put them all together in a muffin cup and YUM!

Plus, there is nothing better than breakfast for dinner...and this is a great meal! It's like, just when you think you've tasted everything - BAM - there's another flavor. First you break through the hash browns, then you watch the yolk bleed onto the plate, then you take a bite and realize there's both cheese and bacon on there!

Preheat the oven to 425 degrees.

Thaw a bag of thinly sliced hash browns (about 24oz). Combine hash browns, 2t salt, 1t fresh ground black pepper, 2T vegetable oil, and 1/3C shredded cheddar cheese. Put the hash brown mixture in the bottoms of 12 greased muffin cups. Make a well in the center of each cup.

Bake in the preheated oven for 15-18 minutes.

Meanwhile, brown 1lb of bacon until crisp. Drain on paper towels and chop into bite-sized pieces.

Remove the hash browns from the oven and lower the oven temperature to 350. Crack a medium egg into each hash brown nest and top with bacon, more shredded cheddar cheese and parsley flakes.

Bake for about 13-16 minutes.

Gentle slide a knife along the edges to loosen, and pull up with a fork. Serve hot.

p.s. I saw this on another blog and was inspired by the photo I saw...

but I didn't book mark it so I can't give that wondrous cook credit. Sorry!

Roasted Red Potatoes

2010-06-15T04:20:00.001-04:00

This is the most ridiculously easy but wonderfully delicious side dish.

Roasted red potatoes are a great companion to any sort of main course, particularly beef. These are simple and tasty...you only need to be sure you start them on time since they require almost no effort, but must cook for close to an hour.

Try 'em!

Preheat oven to 450 degrees.

Quarter and clean 3lbs of small red potatoes.

In a small roasting pan (or other oven safe dish) combine 3T olive oil, 2 cloves minced garlic, and 1 1/2t Kosher salt. Toss with the prepared potatoes.

Roast potatoes in preheated oven for 35 minutes, remove and stir, then roast for an additional 20 - 30 minutes.

Serve with chopped chives, more salt, and some sour cream if you're feeling adventurous!

Sherbet Stuffed Angel Food Cake

2010-06-14T04:19:00.001-04:00

OK, I did cheat on this one, but it is simple and would be just as easy (and more delicious) if made from scratch.

But I was in a bit of a time crunch, so I bought an angel food cake from a local bakery and put it all together for JC's birthday.

And it really is delicious!

Once you have baked and cooled an angel food cake, invert it on a cake plate. Allow a quart of orange sherbet to sit out at room temperature for about 15 minutes.

Load the center of the cake with the softened ice cream.

Whip a pint of heavy cream with 2 - 3T sugar until stiff peaks form. Spread generously over the top of the cake.

Cover and place the cake back into the freezer for at least one hour before serving.

Remove from the freezer and sit on the counter for 10 minutes before cutting and serving.

Chicken Cacciatore

2010-06-13T04:37:00.001-04:00

I love a simple pasta dish. This one fits the bill perfectly. I usually make this when I have no idea what else to have for dinner. It's fast, easy, and filled with good stuff. When I make the sauce, I pull out any veggies I have in the fridge, chop them up really finely, and toss them in. Sorta a trick for those averse to "eating your veggies."

Oh, and it tastes MARVELOUS reheated!

Boil water in a large Dutch oven. Cook 1lb. orzo pasta according to directions. Drain all water but a trace, reduce heat to medium-low and temporarily remove pasta from heat.

In a large sauce pan, saute finely chopped veggies (I usually use a handful of onion, carrots, green pepper, and celery) in 1T oil. Add a 28oz can of crushed tomatoes, a dash of oregano, a dash or basil, and then season liberally with salt and pepper. Add to pasta and place back on heat.

In same sauce pan, fry 6 - 8 chicken tenders until cooked through, about 6 minutes. Remove from heat and shred (I like to toss mine in the food processor for a few pulses). Add chicken to pasta mixture.

Stir to combine all ingredients and season with salt and pepper; reduce heat to low and cook until everything is nicely combined. Serve with garlic bread.

Cinnamon Swirl Pancakes

2010-06-11T04:28:00.000-04:00

We eat pancakes every Sunday, and I'm always looking for new, creative ideas for said breakfast. I saw these, and thought I'd give them a try. It's like having cinnamon buns without all the work!

I adjusted the recipe just a bit (we eat a lot of pancakes, so I doubled it), plus I like buttermilk in my pancakes, so I substituted for the milk.

They are delicious, if not overly sweet. Bonus? They get a lot of ohs and ahs!

In a large measuring cup, mix 2C flour, 2t baking powder, and 1/2t baking soda. Stir with whisk to make sure they are incorporated together.

In a small bowl, mix 1 1/2C buttermilk, 2 large eggs, and 2T vegetable oil. Again, stir with the whisk. Pour the wet ingredients over the dry and combine with the whisk.

Remove 2/3C batter to a small bowl and add 3T cinnamon. Stir well. Pour into a ziplock bag or (if you have one like I do) a mustard squirt bottle. (I bought this bottle because it is also GREAT for funnel cakes!)

Heat a griddle over medium-high heat and coat with cooking spray. Pour 1/4C pancake batter for each pancake then add the cinnamon swirl by starting at the outer edge of the pancake and move in a circle toward the center of the pancake. (It took me two tries to get it to work right, so don't worry if you first one has stops and starts and looks completely bogus!) Flip the pancake when bubbles appear on the surface and cook until done.

The swirl will only show on one side, so be sure to serve them that way!

Meanwhile, make the "cinnamon bun" icing to serve on top of the pancakes.

Mix 1/2C powdered sugar, 2T milk, and 1/2t vanilla in a small bowl. Whisk until smooth.

Serve hot.

Chicken Enchablahblahs

2010-06-07T04:44:00.002-04:00

JC is my photographer. I guess you probably already know that.

So, I write up a post and then he adds a photo. Sometimes he's on the ball and gets the photo up there before I'm quite ready, so he tries to remember what the dish is called, forgets, doesn't know how to spell it, or just wants to make me laugh, he writes things like he did in the title bar of this post.

It makes me laugh every time I read it.

This meal? Delicious. It was actually pretty simple to put together and the pay off was well worth it. Spicy, filling, and cheesy. What more could you ask for?

Preheat oven to 350 degrees. Grease a 9 x 13 casserole dish; set aside.

Par cook 1lb chicken tenders in boiling water. Remove from water and pulse a few times in a food processor.

Heat 1T vegetable oil in a Dutch oven over medium-high heat. Finely chop 1/2 an onion, and saute it with 1 clove of minced garlic. Stir in chicken, 1 can of tomatoes (Rotel with diced green chiles works great) and season with salt and pepper. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Remove from heat and stir in 2T cilantro and 3oz feta cheese.

Put about 1/4C of the chicken mixture in each tortilla. Carefully roll up tortillas, and place, seam side down, in the casserole dish.

In a small saucepan, whisk together 1 1/2C half and half and 1t cumin over low heat until liquid is warmed. Pour over tortillas.

Cover the casserole with foil and bake the enchiblahblahs for 10 minutes. Remove the foil and bake 10 more minutes. Sprinkle with 2C shredded cheeses (like cheddar or Monterey jack) and bake 10 more minutes.

Crab and Corn Chowder

2010-06-02T04:33:00.003-04:00

Recently JC and I went to dinner at a bar/dinner joint. We sat on the deck in the ridiculously hot sun, and ate too much food. And it was pretty good food.

The best thing we ate all night was the Crab and Corn Chowder. It was just a tad bit spicy and it was incredibly thick and filling. So, so good.

And I knew I would have to try to recreate it when I got home.

And I think I got pretty darn close.

Peel and dice (very small) 2 medium baking potatoes. In a large saucepan add the potatoes and 3 small cloves minced garlic. Pour in 32oz of chicken stock. Heat over medium high heat until the potatoes just start to soften, about 10-15 minutes.

Add 1t Old Bay seasoning, 1/4C finely diced onion, 1/4t black pepper and 12oz frozen yellow sweet corn to saucepan. Stir together to combine and let the mixture come to a simmer for 15-20 minutes.

Stir in 1/2C heavy cream and add 1T butter. Once butter melts, add 8oz crab meat to the mixture (I used canned crab). Stir to combine ingredients and heat until crab is warm. Salt to taste.

Filet Mignon Roast

2010-06-01T04:19:00.004-04:00

Filet is an expensive but SUPER delicious cut of beef. I don't buy it often, but when I go, I take extra effort to be sure not to overcook it, undercook it, or jeopardize it in any other way.

I like to season it with Kosher salt, pepper, and some minced garlic. Liberally. Then roast it until a thermometer inserted about an inch into the meat reads 145 degrees (that's medium-rare). Then I let it sit for about 5 - 10 minutes before I slice it.

For this meal, I also fried some onion rings. The batter is very thin, barely clinging to the onions, but it makes a really nice, crunchy bite to go with the meat. I mixed about 1C flour with a few dashes of cayenne pepper, some salt, and about a tablespoon of cornstarch. I heated about 1 inch of oil in a large Dutch oven until it a splash of water sizzles. Slice a Vadalia onion thinly. Dredge in the flour mixture and fry in the oil until golden.

Serve on top of the meat.

I also made some herbed mashed potatoes (chives and garlic) to go with the meal.

YUMMY!

Lemon Chicken

2010-05-28T04:14:00.000-04:00

A good chicken dish is easy to make, requires few ingredients, and tastes delicious. This one counts. I've always liked a lemony taste added to my chicken. This one had a nice coating on it, one made from corn starch and egg whites, a combination I wouldn't have thought of unless I'd read it.

Nice with rice. Nice with broccoli. Whip it up after a long day of work.

Mix 3 egg whites with 2T corn starch in a bowl until the corn starch is dissolved. Add 1lb. chicken tenders and stir to coat completely. Heat 2T vegetable oil in a large skillet and fry the chicken tenders until golden brown. Put aside.

Dissolve the 2T corn starch in 1/4C water. Add 2T sugar, 2T honey, 1/2C freshly squeezed lemon juice and 1 cube of chicken bouillon. Stir on low heat until the mixture begins to thicken, which will be happen quickly.

Using the same skillet, add the chicken pieces back into the sauce until heated thoroughly. Serve with steamed rice and vegetables.

Salmon

2010-05-25T04:12:00.003-04:00

Yet again with the salmon. I mean, I keep reading how I should be eating it, like, ten times a week, so I keep looking for new ways to (let's be honest) mask the taste of the fish and bring out the flavors of the glaze.

I was intrigued by this one because it included cinnamon, which I thought might add an interesting layer to the tastes.

Overall, it was pretty good. JC felt I cooked the fish too long (whatever), but I thought it tasted about right.

Preheat oven to 350 degrees.

Combine 2T brown sugar, 2t Kosher salt, 1t black pepper, 1/2t ground cumin, 1/4t dry mustard, and 1/4t ground cinnamon in a small bowl. Rub spice mixture on the top side (non-skin side) of 4 salmon fillets.

Sear fillets, rub-side down, in 2T oil in a large oven-proof non-stick pan over high heat. When the fish releases easily and rub side is browned, about 2 minutes, flip fish and transfer the pan to the preheated oven.

Roast fillets until they flake easily with a fork, about 5-6 minutes.

Bacon Turkey Meatloaf (with Cream Cheese Mashed Potatoes)

2010-05-24T04:51:00.003-04:00

Ummm...meatloaf.

In fact, is this the second time in a week that I've made and posted a recipe for meatloaf? Must be my good, old-fashioned Pennsylvania Dutch upbringing. I can't go three days without mashed potatoes or my skin shrivels up and my breathing gets heavy.

Anyway, this one was pretty good, too. The sauce on top had a really nice flavor, so I kept some to spoon onto the top of the meatloaf and mashed potatoes.

Meatloaf

Preheat oven to 375 degrees. Cook 5 - 6 pieces of bacon in a skillet. Remove bacon and set aside. Chop 1/2 a large onion, 1/2 a green bell pepper, and 2 cloves of garlic. Cook the vegetables in the bacon fat until translucent.

Season 1lb of ground turkey, and place it, along with the crispy, chopped bacon, 2 eggs, 16oz can of diced tomatoes (drain), and 1C quick cooking oats in a big bowl. Add the vegetables and mix everything with your hands. Line a loaf pan with parchment paper so that it hangs over the edges by an inch. Coat with cooking spray. Place meat mixture in the loaf pan, and shape or flatten it into a loaf.

Topping

Mix ingredients for topping and spread half on top of the meatloaf: 2/3C ketchup, 4T brown sugar, 2T mustard (flavor of your choice), and 2T Worcestershire sauce.

Bake for 1 hour in preheated oven. Remove from oven and pull out of the loaf pan using the parchment paper.

Serve with Cream Cheese Mashed Potatoes

Peel and cut 2 - 3lbs. potatoes into chunks. Bring a large pot of water to a boil and add potatoes. Cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes then place them back into the pot and put it back on the stove. Mash the potatoes over low heat, before adding other ingredients.

Turn off the stove and add 1/2 stick of butter, 4oz of cream cheese, and about 1/2C heavy cream. Mash the potatoes. Season with salt and pepper.

Ricotta Gnocchi

2010-05-21T04:23:00.002-04:00

I don't own a pasta maker, but I am interested in making my own. It seems like it might all be for naught (how much better can it really be?) but I still want to try.

But since I can't make noodles of any sort just yet, I figured I could try my hand at gnocchi.

It's a fairly low level pasta, meaning it doesn't have to look a particular way, and it's pretty easy to create a uniform size, but it is still technically a form of pasta, so I guess I made my own.

It had a nice lemony taste, went really well with the sauce, and serving it with thinly sliced hot sausages made it a meal for JC. It was thick and filling. Time consuming, too, but as a once in a while meal, I'd make it.

In a large bowl combine 1 1/2C ricotta, 1/2C Parmesan, one egg yolk, 1t lemon zest and 1/2t Kosher salt until well mixed.

Sift 1/2 cup of flour over cheese mixture and stir gently. Turn mixture out onto floured surface and sift remaining 1/2 cup of flour over the top. Gently incorporate the flour into the dough with your hands, and lightly knead it just until dough comes together. Don't overwork the dough or it will become tough.

Divide the dough into four equal pieces, and roll each piece into a log about 20 inches long. Cut logs into pieces that are about 1/2 an inch long. Using a fork, roll each piece of dough from the back of the fork to the tips, using your thumb. Set aside.

Bring a large pot of salted water to a boil. Cook gnocchi until they plump and float to the top, about 2 minutes. Drain well in a strainer. Put gnocchi into a serving bowl and add 2T butter on top. Toss to coat.

Serve with grated Parmesan and sauce.

Butter Pecan Ice Cream

2010-05-20T04:05:00.003-04:00

O.M.G.

I have never had an ice cream this fantastic in my entire life.

I'm not kidding. It was literally to die for.

I wasn't even planning on making it. I was going to make vanilla or strawberry...but then I saw a recipe in the booklet that came with my ice cream maker for Butter Pecan and I thought I'd try it.

I don't even really care for pecans that much, guys!

This ice cream barely made it from the bowl of the maker to the freezer without being completely decimated. I decided to, you know, lick the spoon, and when I couldn't believe how good that tasted, I decide to get a real taste, a nice, full spoonful to make sure it was awesome. And then another spoonful...and another...and another.

Then I packed up the rest and put it away for later. (Why?!)

I will be making this often. New favorite.

Make a batch of your favorite vanilla ice cream. While that is freezing in your ice cream maker, prepare the pecans.

Roughly chop about 1C of pecans. Melt a stick of butter in a small skillet. Add the pecans and cook, stirring frequently, until they are browned and releasing a full, nutty smell. Drain the pecans from the skillet (you can reserve the butter for cooking if you want), and let cool.

Add the pecans and 1t kosher salt to the ice cream during the last 5 minutes of the freezing process.

ENJOY!

Parmesan Roasted Broccoli

2010-05-18T04:35:00.002-04:00

Whenever I plan my weekly menus, I often overlook side dishes. I LOVE vegetables, so it isn't that I don't want to serve them, but who wants to heat up some frozen broccoli or corn from a bag? Ugh.

So, if I forget to put it on the menu, when I do my grocery shopping I check out the produce, find whatever looks good, and then come home and find a new or interesting way to prepare it.

I love broccoli, so I figured this would be a good one. I really love to roast it, and since lemon and Parm taste so yummy on asparagus, I thought it might have the same effect on this dish.

I was right! It was crisp and delicious!

Preheat oven to 425 degrees.

Chop 2 - 3lbs. broccoli, leaving an inch or two of stalk attached to the florets. Cut larger pieces, pulling the florets apart. Place the broccoli on a cookie sheet large enough to hold them in a single layer. Toss 2 cloves mince garlic with the broccoli, and drizzle with 2 - 3T olive oil. Sprinkle with salt and pepper.

Roast in preheated oven for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove from the oven, and immediately toss with 1 1/2T olive oil, the zest from one lemon, 1T lemon juice, 3T toasted pine nuts, a sprinkling of grated Parmesan and some freshly chopped basil. Serve hot.

Ravioli Bake

2010-05-17T04:33:00.001-04:00

My entire family eats ravioli, so making a dish centered around something everyone will eat is sort of an exciting occurrence around here. So, even though I don't consider this homemade (OK, I did make the sauce), everyone ate what I cooked!

It's nothing special, and it won't knock your socks off, but it is a simple, crowd-pleasing dish. I think if I were to make it again, I would probably chop up some zucchini and carrots and add them to the sauce to give it a little something more.

Make spaghetti sauce.

Boil 2lbs. cheese ravioli (for me this was 2 bags from the frozen food department) just until they begin to float to the top of the water. As soon as you see them float, get remove them from the water and run some cold water over them so they stop cooking.

Place some sauce in the bottom of a large rectangular casserole dish. Start layering: ravioli, 1/2C shredded mozzarella, sauce and a sprinkle of Parmesan. Continue with the layers until you have used up all of your supplies.

End with a top layer of sauce. Sprinkle a little more mozzarella and Parmesan on top, cover with foil, and bake approximately 30 minutes in a 350 oven, or until hot and bubbly. Remove foil during the last 10 minutes or so. Let it sit 10 minutes before serving.

Salad with Fruit and Poppy Seed Dressing

2010-05-14T03:50:00.002-04:00

Here's a great salad to get you into that summertime mood.

When Griffin looked at it, he was all, "Ew, who puts fruit on a salad?" But I was all, "Um, awesome people."

Anyway, I made it as a starter for Mother's Day dinner when my parents came over. It was a huge hit (except with Griffin).

But the fruit is just a tease --- what really makes this special is the dressing. Oh, the dressing! After I mixed it all up, I had trouble not just eating it all from the spoon. It's SOOOO good.

Dressing

In a bowl combine 1/3C apple cider vinegar, 3/4C sugar, 2T finely minced shallot, 1/4t dry mustard, 1t salt, 6T mayonnaise and 3T orange juice. Blend well. Add 6T vegetable oil in a steady stream and whisk vigorously until incorporated. Add 2t poppy seeds and whisk until blended. Transfer to an airtight container and refrigerate until ready to use. Be sure to whisk right before serving because dressing will separate.

Salad

To make the salad, chop a medium-sized head of Romaine lettuce into bite size pieces. Place greens on salad plates. Top each serving with sliced strawberries, blueberries, mandarin oranges and pineapple cubes. Drizzle with the poppy seed dressing and serve.

Chicken and Sun-Dried Tomato Fettuccine

2010-05-13T04:29:00.002-04:00

Here's an easy pasta recipe that mixes two great flavors in one --- goat cheese and sun dried tomatoes.

I whipped up the pesto in a few minutes (super simple!) and had enough to save for another meal.

It can be a little dry. Be sure to add enough olive oil to the pesto (in the food processor), and then enough pasta water to keep it moist.

Bring a large pot of water to a boil. Add 2T salt to the water, then add 1lb. fettuccine. Cook according to package directions.

Meanwhile, prepare other ingredients. Heat 1T olive oil on a grill pan over medium-high heat. Cook 1lb. chicken tenders, turning once, until cooked through and browned. Season with salt and pepper and slice thinly.

Chopped 2C fresh baby spinach roughly. Set aside. Slice one scallion thinly, green and white parts. Set aside. Crumble 3oz of goat cheese. Set aside.

Make sun-dried tomato fettuccine. Add 1C sun dried tomatoes, 1/2C shredded Romano cheese, 1/4C toasted pine nuts, and about 1/4C olive oil to a food processor. Pulse until thoroughly combined.

When the pasta is finished cooking, reserve one cup of pasta water and set aside. Drain remaining water and place cooked pasta in a large bowl. Add all prepared ingredients and stir until the pesto and goat cheese have coated everything and the spinach has wilted. If it gets too thick, add reserved pasta water a few tablespoonfuls at a time. The pasta should be lightly coated with a sauce, but not watery.

To serve, top with some reserved crumbled goat cheese, some freshly ground pepper, and a little shredded cheese.

Avocado Bacon Burger

2010-05-12T04:15:00.001-04:00

Yum! I was so in the mood for a burger and this one was bitchin'. Crunchy bacon, yummy, salted and mashed avocado, and cheesy deliciousness. Plus, just a little bit of spice. Perfect!

Make four quarter pound burgers. Heat a grill pan to medium high. Drizzle with olive oil. Place burgers on the pan and cook for ten minutes, turning halfway through.

While the burgers are cooking, make the cheese sauce. In a small bowl, mix together 2oz crumbled goat cheese, 1/4C mayonnaise, 1T olive oil, and a dash of salt.

In another bowl, mash a peeled avocado.

Grill a jalapeno pepper. Cool, then seed and slice thinly.

Assemble burgers: Spread avocado on one side of the bun. Top with bacon. Place burger on top. Spread cheese mixture on top of burger and sprinkle with slice jalapenos.

Chewy Mint Chocolate Chip Cookies

2010-05-11T04:14:00.003-04:00

Last minute, Griffin invited a friend to join us for dinner on Saturday night. Well, I can't serve dinner to a friend and NOT have dessert.

I poked around in the cabinet and found some mint chocolate chips, which I bought around the holidays and never got to use.

So, chocolate chip cookies dough with mint chocolate chips. Perfect, right?

They actually taste like a mix of thin mints and chocolate chips cookies, so, yes, they are delicious. If you don't have the mint chips, use mini M&Ms or white chips, or butterscotch...or whatever.

Yummy, chewy cookies!

Preheat oven to 350 degrees. Lightly coat two large baking sheets with cooking spray.

Mix together 1/2C brown sugar and 1/4C white sugar, with 2/3C vegetable oil, and 1/4C milk in the bowl of a mixer. Mix really well, for about 2 minutes, until it resembles smooth, liquidly caramel. Mix in 2t vanilla.

Add 1C flour, 1/2t baking soda and 1/2t salt. Mix until well incorporated. Mix in another 1/2C flour. Fold in 3/4C to 1C chocolate chips. The dough will be a little a little runny.

Using a cookie scoop, place cookies on a baking sheet, leaving about 2 inches between cookies. Bake for about 6 minutes - 7 minutes until they are just browned around the edges. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.

Pasta with Asparagus Tomatoes and Goat Cheese

2010-05-10T04:39:00.002-04:00

This was a quick, easy dish to make on a busy night that was enjoyed by everyone in my family! (OK, so some people picked out the asparagus, but still.)

Again, I've definitely got spring fever, and every time my dad brings over fresh asparagus from his garden, I want to use it immediately. (I've just planted my our asparagus, and while I have three years to wait until I can harvest, I'm still pretty excited about it!)

Bring a large pot of salted water to a boil. Cook 1lb of thin spaghetti (or pasta of your choice) according to directions.

Bring a smaller pot of water to a boil. Cut 1lb. of asparagus into 1 inch pieces and blanch in the boiling water for about 3 minutes. Rinse under cold water for 10 seconds to stop it from cooking.

While the asparagus is cooking, halve a handful of cherry tomatoes.

In a medium sized sauce pan, melt 1T butter and whisk in 2T flour. Pour in 1C vegetable broth and whisk for about 2 minutes, or until it thickens. Add in 1T lemon juice and 4oz goat cheese. Stir until the cheese has melted. Mix in the asparagus and cherry tomatoes. Then toss with the pasta. Serve with grated Parmesan cheese.

Cheddar and Cracker Chicken

2010-05-07T04:35:00.002-04:00

I mostly made this because it seemed like something most of my family would eat. Ha! Turns out Reed had somewhere to be that evening, JC had a late lunch, (let's not forget Tatum is a vegetarian), and it didn't even appeal to me in the first place!

It wasn't bad, it just tasted very Betty Crocker circa 1965 to me. Yanno, one of those meals harried moms of the 60s put together by using those Ritz crackers that were all the rage.

Ah, well. Live and learn.

Preheat oven to 350 degrees. Crush 16 - 20 Ritz crackers in a plastic baggie (about a cup). In a bowl, combine the crackers, 6oz shredded sharp Cheddar cheese, 1 clove minced garlic, and 2 finely sliced scallions (white and green parts). Season with salt and pepper.

Rinse and pat dry 6 thin sliced chicken breasts (I used scallopini). Dip the chicken in 4T melted butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.

Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter.

Bake in preheated oven until the chicken is golden brown and cooked through, 10 to 15 minutes.

Turkey Meatloaf

2010-05-06T04:37:00.002-04:00

I'm a fan of meatloaf; it was a staple in my good old Pennsylvania Dutch household. My dad did as much cooking as my mom, and he was a real meat and potatoes kind of guy.

I have made many recipes trying to find one that I really liked. Things I looked for included good flavor (duh), easy to make, and one that held together. I know that last thing sounds weird, but I hate a meatloaf that falls apart as soon as you cut into it.

Well, this turkey version is probably the one I'll come back to. It's turkey, so it's healthier. Plus, when I packed it into the pan and refrigerated it overnight...it was PERFECT when I cut into it the next day after cooking.

Winner!

Peel a medium onion and add that, 2 cloves of garlic to a food processor and puree until smooth. Add one plum tomato and pulse until incorporated.

Combine 1lb lean ground turkey, 1C breadcrumbs, 1 egg white, 1 whole egg, and the onion puree in a large bowl. Add up to 1/4C milk until the meatloaf is a good consistency. Season with salt and pepper and mix well.

Line a cookie sheet with aluminum foil, grease well and sprinkle with breadcrumbs. Form turkey mixture into loaf, pushing down with hands to pack tightly. Refrigerate over night.

Remove from refrigerator about an hour before baking. Preheat oven to 400 degrees. Bake in preheated oven for about 50 minutes to an hour.

Lemon Poppy Seed Bread

2010-05-05T04:14:00.001-04:00

It's just bread...so why should it be difficult? AND there isn't even any yeast. Are you kidding me? I should have been able to make this one with my eyes closed.

However.

However, I baked it for about 45 minutes, inserted a skewer to check for doneness and removed it from the oven. Turned the oven off. Walked away for five minutes. Returned. DISASTER!

The middle of the cake sank terrible and looked gooey. Not good.

Instead of tossing that bread, that heavenly smelling bread that I had been counting on for breakfast, I turned the oven back on, put the foil back on the top and baked it for about 15 more minutes.

Even though the middle looked as though it had been dug out for construction, it still tasted wonderful.

Preheat oven to 350 degrees. Coat an 8 x 4 loaf pan with cooking spray; set aside.

In a mixing bowl, combine 1C sugar and 1/2C softened butter and beat about 3 minutes until light and fluffy. Add 2 eggs, 1 at a time, mixing after each until incorporated.

Add 1 2/3C flour, 3/4C buttermilk, the zest of one lemon, 1/4t salt and 1/2t baking soda, mixing until just incorporated. Stir in 1T poppy seeds.

Pour batter into prepared pan and bake about 40-45 minutes until a skewer or knife inserted in the center comes out clean. If the top of the cake is browning too dark, tent it with foil for the last 10 - 15 minutes of baking.

Cool in the loaf pan for about 10 minutes and then place on a wire rack covered in wax paper to cool completely.

Mix 2T sugar and 1T lemon juice. Pour lemon glaze over top of the bread. Wrap in plastic wrap and refrigerate if not serving immediately.

Ham and Cheese Sliders

2010-05-04T04:54:00.001-04:00

If you're looking for an easy, flavorful dinner (that will leave you licking your fingers), this is the one for you.

It's super simple, included ingredients you either have on hand or can buy at any grocery store on the way home from work, and will please even picky eaters.

Preheat oven to 350 degrees.

Split apart 24 small "slider" sized potato rolls (or other roll of your choice).

In a small bowl, mix together 1/3C mayonnaise and 1/3C miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

Melt a stick of butter in a small bowl. Whisk together 1T poppy seeds, 1 1/2T yellow mustard, 1T onion powder, and 1/2t Worcestershire sauce. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets. Cover with a large piece of foil and bake in preheated oven for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

Diiiiiiirty Corn (Best Corn Ever)

2010-05-03T04:15:00.000-04:00

Step aside Ms. Aguilera. There's a new diiiiiiiirty girl in town.

And, Oh. My. Gosh. is she ever delicious.

I love corn on the cob, but this transcended traditional sweet corn. It was beyond belief . I glanced away from the dish for a second, and it was almost gone. I'll be doing this more and more. I can't wait for the local corn to be in season so we can have this every night!

YUM!!

Bring 3C water, 1C milk and a pinch of salt to boil in a large saucepan.

Shuck and clean 4 ears of corn. Cut in half. Add to the pot and cook until crisp-tender, about 5 - 7 minutes.

Remove corn from liquid, drain liquid, and in the same pan, melt 4T butter. Add 2t Old Bay seasoning and a few dashes of liquid hot sauce.

Toss the corn in the butter mixture until coated well. Place on a serving platter and sprinkle with a little bit of freshly chopped parsley.

A Cookie that eats like a meal

2010-05-02T04:40:00.002-04:00

I kept seeing posts about garbage cookies and dumpster drops. So I decided to make some for myself. The base for these cookies is delicious and would be wonderful as a chocolate chip or oatmeal cookie on it's own.

But add a whole mess of things lying around your cupboard, and you will be in heaven! These are delicious and filling and wonderful!

Preheat oven to 350 degrees.

In medium bowl sift 1 1/2C flour, 1t baking soda, 1t baking powder, and 1t salt.

In the bowl of an electric mixer, cream together 3/4C softened butter, 3/4C brown sugar, and 3/4C white sugar until fluffy. Add 2eggs and 1t vanilla. Combine well.

Add flour mixture to wet ingredients and stir until just combined.

At this point, stir in ANYTHING you can find. This version of mine included 1C mini M&Ms, 1C mini chocolate chips, 1C old fashioned oats, 1/2C chopped walnuts, and 1/2C creamy peanut butter. You could add dried cranberries, peanuts, coconut...you name it.

Use 1/4 measuring cup and scoop onto cookie sheet. You can place about 6 per sheet.

Bake for about 10 - 12 minutes in preheated oven.

Barbecue Chicken Chopped Salad

2010-04-30T04:00:00.004-04:00

This is not about cooking but more about preparing. It's really pretty to put together and easy to change up depending on what you have on hand. It will be the perfect this summer when I'm pulling and plucking things from my garden.

Cook a 1lb. package of chicken tenders on a grill pan. Season with salt and pepper. Cube or shred the chicken. Mix with 2 - 4T of prepared barbecue sauce. Set aside.

Hard boil four eggs. Cool, peel, and slice.

Prepare the vegetables: Chop a pint of grape tomatoes. Cut the kernels off of two ears of corn or thaw 1C of corn. Wash and dry a head of Romaine lettuce and tear or chop into bite sized pieces. Finely chop 1/4C fresh basil.

In a large bowl, toss the lettuce, tomatoes, basil, corn, and enough buttermilk dressing to lightly coat.

Divide the dressed salad among four plates or shallow bowls. Sprinkle some shredded monterey cheese on top of each bowl, then add chicken, a sprinkle of crushed tortilla chips, a sliced hard boiled egg, and sliced avocado. Serve immediately.