Pasta Puttanesca

I needed something quick and tasty for supper tonight and this was the perfect meal. It has so much flavor and it hit the spot!! Plus, I can't get enough pasta lately!!


Pasta Puttanesca
Serves: 4


8 ounces whole-wheat thin spaghetti, vermicelli or angel hair
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/4 cup pitted chopped Spanish or Greek olives
2 tablespoons capers (I left out)
1 teaspoon anchovy paste (I left out)
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon crushed red pepper flakes
1 (14 ounce) can diced tomatoes (I used the ones with garlic, basil & oregano)
3/4 cup chopped fresh arugula (I left out)
1/4 cup grated Parmesan


Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.


While pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.


When pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.


Ellie Krieger - foodnetwork.com

Orange-Sesame Pork Chops w/ Teriyaki Whole-Wheat Noodles

Jesse is a huge fan of Asian food. Me, not so much. So we don't get this type of meal too often in our house, but I will take the plunge every once in awhile to please the taste buds of my dear sweet hubby! And if I am going to be honest... I actually liked this one! Another perk- it was super easy and a super fast meal to make!

Orange-Sesame Pork Chops w/ Teriyaki Whole-Wheat Noodles
Serves: 4

Salt
1 pound whole-wheat or whole-grain spaghetti
5 tablespoons vegetable or light oil
5 boneless pork loin chop 1 1/2-inches thick
Freshly ground black pepper
3 tablespoons orange marmalade
6 tablespoons teriyaki sauce
1 teaspoon sesame oil (I omitted this)
1 bunch scallions, thinly sliced on an angle
1 cup shelled, frozen edamame
1 tablespoon black sesame seeds or toasted sesame seeds, optional

Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.

While pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook 6 minutes on the first side, 4 to 5 minutes on the second. Remove the chops to a plate and reserve, cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and a 1/4 cup of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat.

While the chop cooks, heat a second skillet with 3 tablespoons oil over medium high heat. Stir-fry the scallions and edamame a couple of minutes. Drain pasta and toss with scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodels with sesame seeds, if desired.

Slice pork or leave chop whole and top with orange-sesame glaze. Serve teriyaki noodles alongside.

foodnetwork.com

Crock Pot Corn

I have another Thanksgiving recipe for you. My Mom made this last year and everyone loved it!! She was going to make a new veggie this year but we won't let her... we want this corn again.

Crock Pot Corn
3 (16 oz) bags frozen corn
11 oz cream cheese
3 T water
6 oz Velveeta Cheese
3 T milk
1/4 c. Butter
2 T sugar

Combine all in crock pot and cook on low heat for 4 hours

Mom's Kitchen

Savory Breakfast Pudding

Being that it is the holiday season and some of you will have people at your house for a few days... here is a real yummy breakfast and the best part is you can make it the night before!!

I made this for Christmas morning last year for Jesse's family. Everyone loved it!!

Even my little niece Elly can make this one. ; ) Here she is helping me out!

Savory Breakfast Pudding
Cook Time: 1 hour 40 minutes
Yield: 8 to 10 servings


2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/4 cup finely chopped green bell peppers
1/4 cup finely chopped red bell peppers
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1 tablespoon minced fresh parsley leaves
6 ounces Canadian bacon or baked ham, trimmed and diced
2 links Emeril's Kicked Up Smoked Sausage or 6 ounces hot smoked sausage, chopped
8 large eggs
3 cups whole milk
1/2 cup heavy cream
1 1/4 teaspoons Emeril's Original Essence or Creole Seasoning
8 cups (1-inch) cubes stale French or Italian bread, or rolls
8 ounces grated Gouda or Fontina cheese (about 2 cups)
1/2 cup fine dry bread crumbs
1/2 cup freshly grated Parmesan
2 tablespoons melted unsalted butter


Preheat the oven to 350 degree F. Lightly grease a 3-quart (9 by 13") baking dish with 1 tablespoon of the butter and set aside.


In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, green and red bell peppers, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool. (I did this step a few days in advance and kept in the fridge until the day I made it.)


In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the Canadian bacon and cook, stirring, for 3 minutes. Remove with a slotted spoon and drain on paper towels. Add the sausage to the skillet and cook, stirring, until lightly browned, 5 to 6 minutes. Drain on paper towels and let cool. (I did this step a few days in advance and kept in the fridge until the day I made it.)


In a large bowl, beat the eggs. Add the milk, cream, 1 teaspoon of the Essence, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk to combine. Add the bread cubes and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, and the Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50 to 55 minutes.


(Alternatively, the bread pudding can be assembled up to this point, covered, and refrigerated 8 hours or overnight, and then baked. Let sit at room temperature while preheating the oven, before baking.)


In a small bowl, combine the bread crumbs, Parmesan, melted butter and remaining 1/2 teaspoon of Essence. Uncover the pudding and sprinkle the bread crumb mixture evenly over the top. Return to the oven, increase the heat to 375 degrees F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes.


Let sit for 15 minutes before serving.

Emeril Lagasse - foodnetwork.com

Texas Caviar

I received a special request for this recipe from our good friend Seth!! We miss you Seth & Bethany!!

See I don't eat this, so it never even crossed my mind to post it. But I know it is a huge hit at parties and you will not have any leftovers to bring home with you!

Texas Caviar
1 15oz can black eyed peas (drain & rinse)
1 4oz can chopped black olives
1/2 green bell pepper chopped
1/2 red bell pepper chopped
4 green onions chopped
2 garlic cloves minced
1 4oz can chopped jalapeno peppers
1 tsp chili powder
1 tsp cilantro
1 tbl cider vinegar
1/4 tsp salt
2 tbl olive oil

Mix everything together and serve with tortilla chips!!

Glazed Smoked Ham

Oh Thanksgiving!!! I'm just going to tell you right now I am SO looking forward to the feast this year! I'm not sure if it is because I can play the excuse... but I'm eating for two... and go for thirds and fourths!!! Man-oh-man! I'm pretty positive that our little blueberry will not mind!! : )

Basically I just want the mashed potatoes, stuffing, and bread!!! Yummy! But I don't want any tricks played... just Grandma's mashed potatoes where she puts a little more cream in mine and Stove Top stuffing baby!!! For some reason that is the only stuffing that satisfies me! : )

Alright... back onto this recipe. I'm going to give you a recipe that I tried last year for Thanksgiving and it was a huge hit! For some reason I volunteered myself to make the ham last year and I didn't have a clue what I was doing. I never made a ham before! I went to my trusty foodnetwork.com and found a recipe that said "easy" and gave it a whirl. It was easy, looked and smelled amazing, and actually was so good! I don't eat ham... but I ate this ham!! I don't even think I had leftovers!!

Glazed Smoked Ham
Cook Time: 1 hour 45 minutes
Yield: 8 to 10 servings

1 large onion, quartered, root end intact
1 (5 to 7 pound) smoked ham (shank end)
3/4 cup apricot jelly
1/4 cup water
8 sprigs fresh thyme, stripped
3 tablespoons yellow mustard
4 tablespoons cider vinegar
2 teaspoons molasses
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground allspice
Pinch ground cloves
1 1/2 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan or large roasting pan and set the ham on top of them. Bake for 1 hour.

Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, Worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.

Discard the onions, remove the foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk in to the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste.

Thinly slice the ham and serve with the sauce.

Um, I think I need to go get a snack. My stomach is growling big time! I might even have some Stove Top Stuffing in my pantry.... hmmm.... is it to early to eat stuffing...

foodnetwork.com

Cajun Chicken Alfredo

I found this recipe and I have made this a few times before and couldn't believe that I hadn't shared it with you yet!! If you love Olive Garden... you will love this recipe! I feel like I am right at Olive Garden when I make this. I'm not sure what it is... but it feels like something that should be on their menu! Yum Yum Yum!!!

A perk is that it is just as good (if not better) the next day!! So leave some for your lunch!

Cajun Chicken Alfredo [Yield: 4 servings]
4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recipe to follow)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine (I don't like wine so I use chicken broth)
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt (I use regular)
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions

Preheat the oven to 350 degrees F.

Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips of the bias and set aside. (I don't have a cast iron skillet... so any skillet that is oven safe works.)

In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.

Garnish with scallions and the remaining 1/4 cup Parmesan.

Cajun Blackening Spice [Yield: 1/4 cup]
(I wasn't able to find this spice in my grocery store, but I did find a recipe on the internet for it.)
5 tsp. paprika
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. garlic powder

Combine and store in an air-tight container.

I don't have the patience to measure all this out and then dredge the chicken in it. So what I do is just coat the chicken in paprika, because that is the main ingredient. Then sprinkle a little bit of the rest of ingredients right over the chicken and call it good. Don't go out and buy white pepper either... just use your black pepper. No one will ever know!!

Foodnetwork.com - Guy Fieri

Nachos

I think I have mentioned often on this blog how much I am in love with Qdoba Mexican Grill's nachos! There is just something about them that drives me crazy! I haven't spotted a Qdoba in Stanley... and I'm pretty sure we won't be getting one. So I had to find my own Nacho recipe... and I found a keeper! This would be such a fun meal to entertain with! Who doesn't love Nachos?!!

Oh... this is a crock pot meal too!! EASY!! I should also warn you that this smells delish while it is cooking... so it would be best to not be at home until it is done. Unfortunately I work from home and it was extremely difficult not to eat them until they were done!

Pork Nachos
1 pound dried pinto beans (I don't do beans...so I didn't add these)
1 boneless pork lion roast (3 to 4 pounds), halved
1 can (14-1/2 ounces) stewed tomatoes
5 medium carrots, chopped
4 celery ribs, chopped
1-1/2 cups water
2 cans (4 ounces each) chopped green chilies
2 tablespoons chili powder
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
Dash pepper
2 packages (10-1/2 ounces each) corn tortilla chips
Shredded cheddar cheese and sliced ripe olives, chopped tomatoes, sour cream

Place beans in a saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour.

Drain and rinse beans; discard liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine beans, vegetables, water, chilies, and seasonings. Pour over roast. Cover; cook on high 3 hours. Reduce heat to low; cook 5 hours longer or until beans are tender.

Remove meat; shred and return to slow cooker. With a slotted spoon, serve meat mixture with corn chips and toppings of your choice.

Yield: 10 servings

My husband was worried about having carrots & celery in his nachos. I kept telling him you are not even going to notice them when this is all finished! And you don't!! I chopped them up really small and with them cooking for 8 hours... you have no idea they are in there when you serve it up!

Tomato Goodness

Did I really go the whole month of August without posting a new recipe?! Wow! That just tells you what we all ate over here.... oops! We were home very little and gone a lot! Plus add moving into the mix... Buffalo Wild Wings & Qdoba Mexican Grill we hit often! Yum!

Our new neighbor has an abundance of tomatoes that he needs to get rid of before they go bad. He came over yesterday afternoon and told us to come pick some. We picked about 5 big ripe good looking home grown tomatoes!! Home grown tomatoes just taste so much better/different then store bought!

We had a very late supper and I was craving the fresh tomatoes so I whipped this together and it was so good and I made it up!!! I didn't follow any recipe!!! Aren't you proud!!? : )

Fresh Tomatoes & Pasta
2 big ripe tomatoes, diced
Salt & Pepper, to taste
Italian Seasoning, to taste
2 green onions, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
handful of fresh Italian parsley, chopped
handful of fresh basil, chopped
linguine pasta

Bring a pot of salted water to boil and add pasta, cook according to package directions.

Chop up your tomatoes and put in a pan over medium heat. Salt & pepper to taste. Add Italian Seasoning, green onion, and garlic. Stir and cook for a few minutes. Add in tomato paste, stir. When sauce is at a simmer and looking yummy add in your cooked pasta, parsley, and basil.

Tip: If you add your pasta to the sauce while it is still on the heat... it will soak up the juices and have so much more flavor!! Also use fresh herbs... you will love it!

Hot Spinach & Artichoke Dip

I realize this wasn't the healthiest supper I made, but I couldn't resist. Yes, we actually ate spinach and artichoke dip for supper tonight! It was well worth the splurge! I thought we would have left over toastada waffles, but this was calling my name.

I got this recipe from a friend of mine and she calls it "Olive Garden's Hot Spinach & Artichoke Dip"!! Lucky us that she shared this! : )

Olive Garden's Hot Spinach & Artichoke Dip
1 pkg (8 oz) cream cheese, room temperature
1/4 cup mayonnaise (don't use Miracle Whip)
1 can (14 oz) artichoke hearts, drained & coarsely chopped
1/2 cup spinach (frozen, chopped or steamed)
1/4 cup Parmesan cheese
1/4 cup Romano cheese (you can use all Parmesan)
1 clove garlic, finely minced
1/2 teaspoon dried basil (OR) 3 tablespoons fresh basil
1/4 teaspoon garlic salt
Salt & Pepper to taste
1/4 cup Mozzarella cheese, grated

Cream together cream cheese & mayo. Stir in the artichoke hearts, spinach, Parmesan, Romano, garlic, basil, garlic salt, salt and pepper. Mix well.

Spray pie pan with Pam, pour in dip and top with mozzarella cheese. Bake at 350 for 25 minutes or until top is brown. Serve with toasted bread.

Tip: You can store the mix (step 1) in a sealed container for a few days before actually making it.

Toastada Waffles

I found this recipe and thought it sounded like so much fun! I just had to try it... it was so good on top of being fun!! Here is a new twist on your taco night. Try it!!!

Toastada Waffles
Prep Time: 10 minutes
Start to Finish: 25 minutes
Makes: 10 servings (2 waffle squares each)

2 cups Original Bisquick mix
1 1/3 cups milk
2 tablespoons vegetable oil
1 egg
1 can (4.5 ounces) chopped green chilies, drained
1 teaspoon chili powder
1 pound lean ground beef
1 package (1 ounce) taco seasoning mix
6 cups finely shredded lettuce
1 cup shredded Cheddar cheese
2 medium tomatoes, chopped
1 1/2 cups sour cream
2 medium green onions, sliced

Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating). Stir Bisquick, milk, oil and egg in a large bowl until blended. Stir in chilies and chili powder.

Pour about 1/2 cup batter onto center of hot waffle iron. (Waffle irons vary in size; check manufacturer's directions for recommended amount of batter.) Close lid on waffle iron. Bake about 5 minutes until steaming stops and waffle is golden brown. Carefully remove waffle. Repeat with remaining batter.

While waffles are baking, cook beef as directed on package of seasoning mix. Top waffles with beef and remaining ingredients.

I actually made just enough waffles for us and then refrigerated the remaining batter until the next night and made fresh waffles for the "left overs". The batter kept very nicely. I am actually going on day two with it... and we'll have it for 3 nights! Can't beat that! Having the waffle as your taco shell - it makes for a very filling meal.

bettycrocker.com

Chicken & Bacon Sandwiches

Shawna! Sarah! This one is for you! It can't get any easier then this!

Seriously this meal was so good!! You have to try it... okay you don't have to... but you really should!! I found this recipe from The Pioneer Woman (I told you I was addicted) and doctored it up a little by adding the spicy mayo, tomatoes, lettuce and red onion. Now that I am typing this up I bet an avocado would of been fantastic on this!!

1 Chicken Breast/ person

Lemon Pepper Seasoning

Salt

2 Slices of Pepper Bacon/ person

Tomatoes, sliced

Lettuce, chopped

Red Onion, sliced

Spicy Mayo

Buns

Cook up your bacon. Drain off all the bacon grease except 1 tablespoon.

Season the chicken with the Lemon Pepper Seasoning and Salt to your liking. Fry the chicken in the same pan you cooked your bacon in.

Top your bun off with the spicy may, lemon pepper chicken, pepper bacon, tomato, lettuce, and red onion! Enjoy!

thepioneerwoman.com

Chicken Spaghetti

I have a confession... I am addicted... to this blog... The Pioneer Woman. She was a big time city girl who married a rancher/cowboy. Now she lives out in the middle of no where (she never says where she lives... but you can tell it is country living!) with her husband and 4 children. They are cattle ranchers and she takes pictures and tells stories of her every day life as a cattle ranchers wife. She blogs about her recipes, her every day life, her home & garden...

Anyway - I came across this recipe on her blog and just had to try it. Jesse and I both really liked it! Now, I am passing it on to you guys! Try it! It is easy and really yummy!! FYI: I cut the recipe in 1/2 and still had lots of leftovers!

(For some reason her website is not working tonight... but keep trying it should come back on.)

Olive Oil
8 boneless, skinless chicken thighs, chopped into 1/2 inch pieces
Salt
Pepper
1/2 to 1 medium Onion, chopped
2 to 3 cloves Garlic, chopped
1/2 cup White Wine (or Chicken Broth)
2 28-ounce cans crushed tomatoes
Pinch of Sugar
3 to 4 tablespoons chopped Fresh Parsley
8 large fresh Basil leaves, Chopped
1 package Linguine noodles, cooked. (Can use any pasta you'd like.)
Fresh Parmesan Cheese, grated

Boil a pot of water for the pasta. Cook linguine noodles until al dente.

Heat olive oil in a hot skilled, then add diced chicken thighs in single layer. Don't stir around; just let them brown on one side. Flip over with spatula, allow to brown, then remove to separate plate. In same pan, over medium heat, add onions and garlic and stir to combine. Pour in wine (or broth) then scrape bottom of pan with whisk to loosen brown bits.

Next, pour in crushed tomatoes, add salt, pepper and pinch of sugar, then simmer for fifteen minutes. After fifteen minutes, throw in all the cooked chicken, including its juices from the plate. Allow to simmer for fifteen more minutes. Add chopped fresh herbs at the end, then pour over cooked linguine in large bowl or platter. Top with lots and lots of fresh grated Parmesan cheese.

thepioneerwooman.com

Cubano Pork Chops

We grilled out a few nights ago and had these amazing pork chops! You gotta try these! I made grilled aspargus to go with it. Yum!

I let my pork chops marinade for about 3 hours! The first time I made this I did it for 5 minutes... and it just wasn't long enough. 3 hours was perfect!!

Cubano Pork Chops
Zest of 2 Limes
3 tablespoons brown sugar
2 tablespoons grill seasoning, such as McCormick Montreal Steak Seasoning
2 teaspoons ground cumin
1 teaspoon ground coriander (I didn't have this... I used my dried cilantro)
1/2 teaspoon ground allspice
3 tablespoons extra-virgin olive oil
4 bone-in pork loin chops

Preheat a grill or a grill pan to medium-high. In a shallow dish, combine the lime zest, brown sugar, grill seasoning, cumin, coriander and allspice and 3 tablespoons of the EVOO. Add the pork chops to the dish and turn to coat evenly. Let the chops hang out for 5 minutes, then grill until the meat feels firm and the juices run clear, 6 to 8 minutes on each side with the grill top closed. If using a grill pan, tent the pan with aluminum foil and adjust the heat to prevent scorching.

rachaelraymag.com

Steak with Gorgonzola & Tomato Salad

Last night we had a fantastic meal! It was so good! Almost better then we could get at a restaurant!! It was also super easy and fast to make! You just have to try this one!!!!

Tenderloin Steaks with Gorgonzola and Herbs
4 tenderloin steaks about 1-1/4" thick
Extra-virgin olive oil, for drizzling
Salt & Pepper to taste
1 clove garlic, peeled and halved
2 scallions, whites and greens
8 to 10 fresh sage leaves
A handful flat-leaf parsley
1 cup Gorgonzola crumbles

Season the steaks with salt and pepper. Rub with a clove of cut garlic. Coat the steaks lightly in extra-virgin olive oil.

Chop the scallions, whites and greens. Thinly slice the sage and finely chop the parsley. Combine the scallions and herbs with the Gorgonzola crumbles.

Cook the steaks on a very hot grill (to your liking). About a minute before you are ready to take them off, sprinkle the cheese mixture on top of the steak and let it melt. (YUM!!!)

I am trying my hand at growing herbs. My basil is out of control! I have so much basil that I tried to find a recipe to use it on. I found a keeper!!! This recipe is SO good! The vinaigrette has a little bit of sweetness to it that just makes you keep going back for more and more!!

Tomato, Mozzarella and Basil Salad
2 tablespoons extra-virgin olive oil
6 tablespoons balsamic vinegar
2 teaspoons minced garlic
1/2 teaspoon English dry mustard
1/4 teaspoon sugar
Salt, to taste
Pepper, to taste
2 large vine-ripened tomatoes, cut into 1/4-inch-thick slices
1/2 pound mozzarella cheese (preferably fresh), cut into 1/4-inch-thick slices
10 large fresh basil leaves, sliced thin

In a small bowl whisk together oil, vinegar, garlic, mustard, sugar, salt and pepper to taste. On a platter arrange tomato slices alternately with mozzarella and top with basil. Drizzle salad with vinaigrette.

FoodNetwork.com - Rachael Ray & Gourmet Magazine

Teddy Graham Dip

It's that time of year again - parties, parties, and more parties! If you need to bring a dessert to any of these parties... bring this, Teddy Graham Dip!!

8 oz cream cheese softened
1/2 cup butter softened
1/4 tsp. vanilla
1 cup confectioners' sugar (powdered)
2 tbl. brown sugar
3/4 cup miniature semisweet chocolate chips

Beat cream cheese, butter and vanilla until fluffy. Gradually add sugars and beat just until combined. Stir in chocolate chips. Refrigerate for at least 1 hour before serving. Serve with teddy grahams!

Mexican-Style Lasagna

This recipe started out a little rocky for me yesterday. I decided to prep this during my lunch so all I had to do was put it in the oven (1 hour cook time!).

This recipes tells you to put cilantro, scallions & spinach in a food processor... well I only own a blender. I have tried to put spinach in a blender before and it is a real test of my patience!! But, I thought I would try it again. I get everything in my blender and push the pulse button. Only chops up the stuff close to the blade. So I keep pushing everything back closer to the blade. Pretty soon I get annoyed and take all the spinach out of the blender and chop it - thinking this will move things along a little quicker! Put spinach back into blender and pulse... same thing! So now I get my wooden spoon in one hand and the my other hand is on the blender with a finger on the pulse button. I am going to do both at the same time!!!! Not such a good idea! All of sudden I hear a horrible noise and I pull my spoon out... missing a chunk!!! Hmm now what!? I say enough is enough with this blender and my rough chop is going to have to do. I dump it all back into a bowl and dig and dig and dig for the chunk of my missing spoon. I found it!! (Good thing it was just Jesse & I for supper!)

If only you could of saw my kitchen - spinach everywhere!!! So, my suggestion for you if you make this and DON'T own a food processor... just rough chop your spinach!!! And feel free to make ahead of time and keep in your fridge so all you have to do is bake it! Worked out perfectly for me.

It really was a great tasting meal. Jesse even had more of it for his 4th meal. (Jesse has to eat another meal about 9 every night.) He was still loving it re-heated!!

1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.

Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.

Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

MarthaStewart.com

Grilled Chicken and Lemon Salad

This recipe is fast, easy, light, and very good. I substituted fresh asparagus for the sugar snap peas. I cut up the asparagus in bite size pieces, salt & pepper to taste, wrapped in tin foil and put on the grill while the chicken cooked. Came out perfect!

Chicken:
3/4 cup fresh lemon juice
1/4 cup olive oil
1 tablespoon fresh thyme leaves (I used dried)
1 teaspoon salt
4 (6-ounce) skinless, boneless chicken breasts halves
Cooking spray

Salad:
1 cup sugar snap peas, trimmed
1/2 cup red bell pepper strips
1/2 cup yellow bell pepper strips
1/2 cup (1/4-inch-thick) slices zucchini
2 tablespoons chopped fresh cilantro
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 lemon wedges (optional)

To prepare chicken, combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag, and seal. Marinate in the refrigerator 1 hour, turning occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool completely; cut into 1/4-inch-thick slices.

To prepare salad, cook peas in boiling water 30 seconds. Drain, and rinse with cold water. Drain. Combine peas and next 7 ingredients (through black pepper) in a large bowl; add chicken, tossing to combine. Place 1-3/4 cups chicken salad on each of 4 plates. Serve with lemon wedges, if desired.

Cooking Light Magazine

Blue Cheese Burgers

I realize not everyone is a blue cheese fan but if you are - try these!!

1 1/3 pounds ground sirloin
1 tablespoon Worcestershire
1 handful of chopped flat leaf parsley
1 shallot or boiling onion, minced
Steak seasoning -or- coarse salt & black pepper (to taste)
1/2 pound crumbled blue cheese
Extra-virgin olive oil for drizzling
4 crusty rolls, split

Toppings:
Romaine lettuce leaves
Vine ripe tomato slices
Blue cheese dressing (homemade or store bought)

Combine the first 5 ingredients and divide the meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.

Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed.

Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.

Rachael Ray - foodnetwork.com

Greek Mixed Grill Kabobs & Pine Nut-Orzo Salad

This past week was rough for meals. I worked until 7pm every night so it was "eat what you find" week. : ) This week will be the same for us as I will be out of town and Jesse is on his own. We went to the grocery store this afternoon and our cart was filled with... frozen burritos, orange juice, beer, milk, english muffins, pizza... the usual bachelor food. : )

I thought I would give you a very yummy recipe before I head out. I am going to Oregon and it is suppose to actually be summer there... 80s and 90s!!!! Here is a meal you can make on the grill and a SO GOOD pasta salad to go with it!

Oh and I can't forget - I bought my first batch of herbs to grow this weekend! I have cilantro, parsley, and basil!! Yum!

In this recipe she uses fish and chicken... I have always just used chicken.

Salt
1/2 pound orzo
4 cloves garlic, grated or minced
4 springs fresh oregano, leaves stripped and finely chopped
6 springs fresh rosemary, leaves stripped and finely chopped
1/4 cup green olive tapenade
1 teaspoon crushed red pepper flakes
2 lemons, juiced and 1 zested
1/3 plus 1/4 cup extra-virgin oil, divided
1 1/2 pound firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks
2 pound boneless, skinless chicken breast, cut into 12 (2-inch) chunks
Black pepper
Metal skewers
1/4 cup pine nuts, lightly toasted
1 small red onion, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 cup feta cheese crumbles
8 Greek hot peppers, for garnish
1/4 cup kalamata olives, for garnish
2 tomatoes, diced, for garnish
1/2 cucumber, diced, for garnish

Preheat grill pan or outdoor grill to medium heat.

Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.

While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowl and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.

Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces of each chicken and fish along side. Garnish plates with a couple hot peppers, olives, tomatoes and cucumbers on each plate.

When I make the pasta salad I mix the olives, tomatoes and cucumbers right in the with the pasta and the other ingredients. This pasta salad is also a great leftover!

Rachael Ray - foodnetwork.com

Ranch Chicken Salad Sandwiches

If you are a ranch dressing lover like myself... you are going to love these!

This recipe does call for low-fat or fat-free ingredients but I use the real stuff!! : )

While I was visiting a friend a few months ago she introduced me to pre-cooked, cubed chicken breasts!! How easy would that be for this recipe!!? I keep forgetting to look for this in my grocery store to see if we have it - but after I made this tonight I thought that pre-cooked chicken would have come in real handy!

1/4 cup reduced-fat mayonnaise
3 tablespoons fat-free ranch salad dressing
3 tablespoons fat-free sour cream
1 tablespoon lemon juice
1/8 teaspoon pepper
2 cups cubes cooked chicken breast
1/2 cup thinly sliced celery
2 tablespoons diced sweet red pepper
1 tablespoon chopped green onion
6 hamburger buns, split
6 lettuce leaves
6 slices tomato

In a small bowl, combine the mayonnaise, ranch dressing, sour cream, lemon juice and pepper. Stir in the chicken, celery, red pepper and onion until combined. Spoon 1/3 cup onto each bun bottom; top with lettuce and tomato. Replace bun tops

Yield: 6 servings.

Simple & Delicious - Jan/Feb 2007

Italian Sausage Ragu

Here is my new recipe of the week that I tried last night. YUM! It was actually very good.

If you can find tomato paste in a tube at your grocery story - buy it! It lasts forever! I finally found the tube at one of the grocery stores over here in Appleton. I am pretty sure I danced and screamed when I found it! I had been looking for so long!

1/2 lb. dry penne or ziti
1/2lb. bulk Italian sausage (if bulk isn't available, simply remove the casing from link Italian sausage.)
3/4 cup yellow bell pepper, diced
1/2 cup onion, diced
2 t. tomato paste
2 t. garlic, minced
1/2 cup dry white wine (I used chicken stock - don't have [or like] wine)
1 can diced tomatoes in juice (14 oz.)
1 t. sugar
Pinch red pepper flakes
Salt to taste
1/4 cup chopped fresh parsley
Grated Parmesan

Bring a large pot of salted water to a boil for the penne.

Cook pasta according to package directions; drain and set aside.

Brown the sausage in a large saute pan over medium-high heat for 5 minutes, crushing it into small pieces using a potato masher. Add the bell pepper and onion, cook 5 minutes.

Stir in tomato paste and garlic. Saute 2 minutes, stirring frequently.

Deglaze with wine (or chicken stock), then increase heat to high and cook until liquid is nearly evaporated. Add tomatoes, sugar, and pepper flakes; bring to a simmer and cook 5-8 minutes, or until thickened.

Season ragu with salt, stir in parsley, and serve over penne. Garnish each serving with Parmesan.

Yield: 3 cups ragu, 4 cups pasta

Cuisine at Home - October 2007

Easy Cheesy Enchiladas

These really are so easy and very good. Try them!

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
Salt and freshly ground black pepper
2 teaspoons chili powder
1 teaspoon cumin
1 14-ounce can fire roasted crushed tomatoes
1/2 cup chicken or beef stock
3 tablespoons canola oil
12 corn tortillas
4 scallions, chopped
3 tablespoons fresh cilantro leaves, finely chopped
4 cups shredded Monterey Jack, Longhorn or mild cheddar cheese, divided

Preheat oven to 375

Heat EVOO in small sauce pot over medium heat and saute the onions and garlic until tender, about 7-8 minutes. Season with salt and pepper, chili powder and cumin. Add the fire-roasted tomatoes and stock, reduce heat to low and simmer 10 minutes.

While the enchilada sauce is simmering, soften the tortillas. Set up two skillets next to each other on the stove top. Place one over medium heat with the canola oil and heat the other empty skillet over low. Using tongs, soften each tortilla 15 seconds on each side in the oil, shake off an excess then transfer to the dry skillet to keep the tortilla warm. Repeat this process with the rest of the tortillas. As you soften each one, place it underneath the last tortilla you browned. Eventually, you will end up with a stack of 12 softened tortillas in the same skillet.

I wasn't a big fan of that step... so here is how I did it . Spray the shell with cooking oil spray and fry in a pan. Set aside and pile the warm ones on top. So much easier and faster for me. Plus I don't have that many pans to do all that fancy work.

In a bowl, combine the scallions and cilantro with 3 cups of cheese. Fill each softened tortilla with about 1/4 cup cheese and roll it up. Set the rolled tortillas in a row in a baking dish. When all the tortillas have been rolled, ladle the sauce evenly over the dish and top with the remaining cup of cheese. Bake until bubbly and brown on top, about 15 minutes.

Rachael Ray - rachaelrayshow.com

Melt-In-Your-Mouth Barbecued Ribs

I think everyone loves a good crock pot meal. Here is one of my favorites.

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Place the spareribs in the bottom of the slow cooker. In a medium bowl, whisk together the remaining ingredients.

Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

For a side dish I love to roast chopped veggies in the oven... potatoes, onions, zucchini, peppers, green beans... throw them on a baking pan, drizzle with olive oil, salt & pepper and roast in the oven until they are fork tender.

Robin Miller - foodnetwork.com

Pasta with Sun-Dried Tomatoes

I tried a new recipe tonight... and it was a hit!! This recipe was so easy and quick... just boiling noodles and chopping a few veggies.

It calls for fresh mozzarella... but I just cut up a block of mozzarella and it worked perfectly and was still good. I also left out the capers too.

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped

For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Yield: 6 to 8 servings

Barefoot Contessa - foodnetwork.com

Lemon Cookies

I am still on my spring/summer food kick - so here are some cookies that are to-die-for!!! When we lived in Oregon we attended a care group from our church. One of the girls brought these cookies and they were seriously gone in seconds! They were so good!! I asked for the recipe because I just needed more of them. They are also super easy to make.

1 Pkg. Lemon Cake Mix
2 Eggs
1/3 C. Vegetable Oil
1 Tablespoon Lemon Juice

Mix until blended, PlayDoh consistency. Drop cookies onto a baking sheet. Bake at 375 for 6-7 minutes.

Frosting: (Oh yes - there is frosting on them!!)
1 C. Powder Sugar
1 Tablespoon Lemon Juice

Mix together. I always find that I need to add just a touch more lemon juice. Frost the cookies when cooled.

BLTs w/ Avocado & Spicy Mayo

This recipe is so good! I make it every time I am craving summer time!! Which is about once a week this time of year. : )

I passed this recipe onto my parents and they love the spicy mayo and eat it on sub sandwiches! They can't have a sandwich without this mayo.

Ingredients:
1 large garlic clove, crushed
1/2 teaspoon coarse salt
2 teaspoons chili powder
2 tablespoons fresh lime juice, plus more fore sprinkling
1/2 cup light mayonnaise
One 12-ounce package center-cut bacon
8 slices of hearty, white farmhouse bread
1 large or 2 small ripe Hass avocados
2 medium tomatoes, thinly sliced
8 lettuce leaves, torn into pieces
8 dill pickle spears

Directions:
Chop the crushed garlic with the salt and press it with the side of the knife until mashed. Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.

In a large skillet, cook the bacon in 2 batches until crisp. Pour off the fat between each batch. Drain the bacon on paper towels.

While the bacon cooks, toast the bread. Slice the avocado and sprinkle the slices with a few drops of the lime juice.

Spread 1 side of each piece of toast with the spicy mayo. Arrange the avocado slices on 4 of the toasts, pressing them firmly against the mayo. Arrange the bacon, tomatoes and lettuce on the avocado slices. Top the sandwiches with the remaining toast. Cut the sandwiches in half on the diagonal serve with the dill pickle spears.

I got this recipe from www.rachaelraymag.com.