Hungry Girl

I think I have confessed this before… but… I am a HUGE Rachael Ray fan.  I record all her shows!  If you were to come to my house and look at my TIVO it would be plump full of Rachael Ray… and few other cooking shows… oh and some Cops and Man vs. Wild for my husband. 

Anyway on Rachael Ray she has had this lady on a few times known as Hungry Girl.  She teaches you how to eat the things you love but in a healthy way!

My sister came over for the day a couple of Fridays ago and I was showing her the website for Hungry Girl.  My sister is doing a low-carb thing… so she was googling some sites and recipes.  We decided to make the following two recipes:

Chicken Strips  So good!!  I even ate my leftovers – and we are not leftover kind of people.  I made a salad and tossed some of the left over chicken strips on it!  I threw a few in the food processor with some veggies for the baby… she gobbled it right up!

Peanut Butter Yup  Speechless!!  Okay, so ours were um… way bigger then the picture – but they were so yummy!  I forget how much I love peanut butter!  I have made these a few times since my sister was here!  Such a yummy snack to eat when the baby is napping!!

Go make yourself a Hungry Girl meal!  She has a bunch of recipes that will make you hungry on the spot.  She also has enough deserts to make a girl’s head spin! 

Stuffed Chicken w/ Roasted Tomatoes

We were suppose to deliver cookies to my in-laws last night, but I really didn’t want to make the drive to their house (45 minutes).  We schemed up a plan and it worked… have them come to OUR house and we’ll feed them supper!  : ) 

Here is what I made them and it was delish!  I even bought fresh bread and had olive oil, balsamic, and fresh pepper for dipping.  That was a little too fancy for Jesse’s Dad, but he did try one piece and then wanted the butter.

Oh, and this meal could not have been easier!!  And not a lot of dishes… and I don’t have a dishwasher, so I am all about less dishes!

Chicken Breasts Stuffed w/ Spinach & Ricotta

• 4 bone-in chicken breasts  (I used 4 thighs and 2 breasts)
• 1pk (10 ounces) frozen chopped spinach thawed
• 1/2 cup ricotta cheese
• 2 cloves garlic finely minced
• ground pepper
• salt

Preheat oven to 425.  Drain thawed spinach; transfer to a large bowl.  Add ricotta cheese, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; stir well to combine.  Stuff chicken with filling (under the skin); season chicken generously with salt and pepper.  (I drizzled olive oil to crisp and darken the skin.)  Place on a rimmed baking sheet; roast until chicken is cooked through, 25 to 30 minutes.

Roasted Plum Tomatoes

• 8 plum tomatoes (I used Roma)
• 1T olive oil
• 1/4t dried thyme
• 1/2t salt
• 1/4t pepper

Preheat oven to 425.  Halve each tomato lengthwise.  Transfer to a rimmed baking sheet; toss with olive oil, thyme, salt and pepper until coated.  Arrange in a single layer, cut sides up.  Bake until soft, about 30 minutes.

You can cook the tomatoes on the same pan as the chicken.  I did not because the thought of chicken juices running into my tomatoes kind of grossed me out. 

Everyday Food; Issue 18; December 2004

Chicken Parm Salad Subs

I love myself a mean sandwich!  We have this really cute little shop here in town (that I just tried about 2 months ago) and they make killer sandwiches!!  I actually had one of their sandwiches late last week and ever since I have been on a sandwich kick.

I made these sandwiches last night and they are so good!!  These will definitely be on the top of my sandwich list!

• 1/3 cup vegetable stock (I used chicken stock)
• 1 cup packed basil leaves
• A handful fresh flat-leaf parsley
• A handful fresh mint leaves (I didn’t use because I couldn’t find any)
• 1 large clove garlic, peeled
• Kosher salt
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 cup extra-virgin olive oil
• 4 ripe plum tomatoes, seeded and chopped
• 1 small red onion or 1/2 medium onion, chopped
• 1 rotisserie chicken
• Freshly ground black pepper
• 2 sesame sub rolls, split

Combine vegetable stock with herbs in food processor.  Finely chop the garlic then mash into a paste with some salt using the flat side of your knife.  Add the paste to the herbs along with the Parmigiano-Reggiano.  Turn processor on and stream in the extra-virgin olive oil.  Transfer the basil dressing to a bowl and add the tomatoes and onions.  Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups.  Add the chicken to the bowl and season with black pepper.  Toss the salad and adjust the seasonings.  Fill sub rolls with the chicken salad and serve!

FoodNetwork.com ~ 30 Minute Meals

Taco Soup

I had a super bowl party at my house this year. I was feeling in the mood to cook a bunch of random stuff and eat until my heart was content. What better way to do that then to have a bunch of people over and have them eat with me! It worked! : )

A couple of the guys had a bowl of it and they were making the Hmmm sound and my Dad couldn't take it anymore he had to have his own bowl to see if it was worth all the Hmmms he was hearing. It was!

Oh and I made everything the day before and just let it simmer on the stove top and people could dish up when they wanted. Soup/Chili always taste better the next day anyways!

Taco Soup
2 Tablespoons extra-virgin olive oil
1 1/2 pounds ground beef sirloin
Salt and black pepper
2 teaspoons chili powder
1 tablespoon cumin
4 cloves garlic, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 bay leaf
1/4 cup hot sauce, any kind you like
3 tablespoons tomato paste
1 1/2 quarts beef stock
4 scallions, chopped
2 tablespoons cilantro, chopped
1/4 cup green olives with pimento, chopped (this sounded gross to me - so I left these out)
3 plum tomatoes, seeded and diced
1 cup corn tortilla chips, crushed

Heat a medium soup pot over medium-high heat with EVOO. When oil is hot, add beef and season with salt, black pepper, chili powder and cumin.

Brown the meat for 5 minutes, breaking it up into small pieces with the back of a wooden spoon. Add the garlic, onion, peppers and the bay leaf, and cook for 7-8 minutes until tender. Add the hot sauce and tomato paste, and cook for another 3-4 mintues. Stir in stock, bring to a bubble, reduce heat and cook for 10-15 minutes.

In a medium-size mixing bowl, combine the scallions, cilatro, olives and tomatoes. Serve this mixture on top of the bowl of soup along with a handful of crushed tortilla chips.

Rachael Ray Show

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

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

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

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

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