Kim in the Kitchen

Once a Month Cooking

2012-01-28T13:07:00.000-08:00

Whenever I cook a time-consuming meal, I try to at least double the recipe so I can freeze the other half for a dinner later in the month. I have been wanting to apply the economies of scale to dinner planning and prep meals on a larger scale to make the most of the time, energy, and money I put into cooking for my family. I've recently become motivated by a lot of "once a month cooking" posts I have seen on Pinterest and I finally took the plunge this week.

Three days, 13 hours, 18 recipes, and $308.91 later I have 32 meals in my freezer for my family. Not bad as that works out to only $9.65 per meal and each meal will include leftovers. I figure these meals with last us at least 6 weeks or so as I'll probably continue to cook one or two nights a week. I just need a break from cooking Every. Single. Night. My only regret is not waiting until the weekend to do my cooking when I could have some help with kids and dishes. I had a plan for doing all my prep work one day and all the cooking the next. I ended up just jumping in and my lack of organization (and managing kids and other stuff throughout my days) added hours to what it could have been. Next time I do this, I will definitely enlist Scott's help with childcare and dishes....I'm guessing it would have cut about 5 hours off my time.

In case you are interested in doing something similar, here's what I made...
(1) All Day Flank Steak
(2,3) Tamale Casserole
(4,5) Crockpot Stroganoff
(6,7) Italian Beef Sandwiches (doubled and will use extra meat for Beef Tacos)
(8,9) Chicken Delicious
(10) Autumn Stew
(11,12) Sausage and Vegetable Stew
(13,14) Cashew Chicken
(15) Chicken Cacciatore
(16,17) Arizona Chili
(18,19) Chicken Waikiki
(20,21,22,23) Tuna Casserole
(24,25) Shepherd's Pie
(26) Marinated Flank Steak
(27,28) Kielbasa and Sauerkraut
(29,30) Pepper Steak
(31) Lasagna
(32) Spanish Rice

Quick Tips:

**Meat is cut more easily when it's partially frozen. Pop meat in the freezer for a few hours before slicing.

**For crockpot dishes, I labeled the bag with the recipe name, date, and any necessary instructions. I placed a gallon ziploc in a medium mixing bowl and folded down the edges of the bag so they were inside out (this way any ingredients didn't drip on the outside of the bag when assembling). I then put all ingredients together in a ziploc bag, closed it up, and layed it flat in the freezer so the contents would freeze that way. After frozen, you can line it up/stack it up however will best fit best for you.

**For casserole dishes, I prepared the dish as much as needed and then placed in a disposable casserole dish. I covered with foil, labeled it recipe name, date, and any necessary instructions. I then wrapped the entire thing in Glad Press N Seal (love.that.stuff!) to seal it up real well.

**For recipes I will heat up on the stove, I cooked the meal in it's entirety. I then let it cool and dumped into gallon ziploc bags as I did with the crockpot meals.

I'm curious if anyone else does this mass cooking in their home. I'd LOVE for you to share your favorite freezable meals with me. Most of what I came up with here was because I needed to use up certain items in my pantry or freezer.

Lasagna

2012-01-27T21:09:00.000-08:00

-9-12 lasagna noodles, cooked and drained
-1 pound Italian sausage, casings removed, browned, crumbled and grease drained
-2 jars (24 ounces each) pasta sauce
-1 container (15 ounces) ricotta cheese
-4 cups shredded mozzarella cheese
-1/2 cup (or so) Parmesan cheese
-2 eggs, lightly beaten

Preheat oven to 375 degrees. In a large pan, combine cooked meat and 1 jar of sauce and simmer for 5 minutes. In a large bowl, combine ricotta cheese, 3.5 cups mozzarella cheese, Parmesan cheese and eggs. Spray 9X13 inch baking pan with cooking spray. Spread 1/2 jar of sauce in bottom of baking dish. Place 3-4 noodles over the bottom, slightly overlapping. Spread half of the cheese mixture over noodles and cover with 1/2 the meat sauce. Repeat layers. Cover last layer with remaining noodles and remaining sauce. Sprinkle with 1/2 cup mozzarella cheese and a little Parmesan. Cover with foil and bake for 30 minutes. Remove foil and bake 10 more minutes. Let stand 10 minutes before serving.

Chicken Curry

2012-01-23T12:09:00.000-08:00

Before yesterday I hadn't made Indian food at home (other than buying jarred Tikka Masala and the like and throwing in some chicken). This curry recipe was a good start and very simple to make. Since moving back from England we have really missed Indian food. Yes, I meant to say England...there is a huge Indian population and lots of fab Indian food over there.

-3 tablespoons olive oil
-1 small onion, chopped

Saute onion in olive oil over medium heat until lightly browned.

-8 tablespoons minced garlic (I couldn't imagine this was correct so I used 2 teaspoons minced garlic...about 2 cloves)
-3 T McCormick Red Curry Powder plus 4 T McCormick Hot Madras Curry Powder (I used 4 T...one small container...of regular curry powder because that's all I had)
-1 teaspoon cinnamon
-1 teaspoon paprika
-1 bay leaf
-1/2 teaspoon fresh ginger root, grated
-1/2 teaspoon white sugar
-Salt to taste

Stir in the above ingredients and cook for 2 minutes...

- 2 skinless, boneless chicken breasts, cut into bit size pieces (I used 4 chicken breasts)
-1 tablespoon tomato paste
-1 cup plain yogurt
-3/4 cup coconut milk

Add in the ingredients above. Bring to a boil. Reduce heat and simmer for 20-25 minutes.

-1/2 lemon, juiced
-1/2 teaspoon cayenne pepper

Remove bay leaf and stir in lemon juice and cayenne pepper and simmer 5 more minutes. Serve over rice with Naan.

From the kitchen of Denise Flick.

Chocolate Spoons

2012-01-23T06:50:00.000-08:00

This year, I made some chocolate spoons to add to the goodies I gave to friends and neighbors for Christmas. They can be used in coffee or warm milk to make hot chocolate. My kids had fun watching the chocolate on their spoons melt and then drinking it up. These are very easy to make and you can decorate however you like.

Melt chocolate or white chocolate chips (I microwave for about 2 minutes, stirring every 30 seconds or so). Dip plastic spoon and coat with the chocolate. While chocolate is still wet, coat with your choice or topping/decoration. We have used shredded coconut, Christmas sprinkles, crushed candy canes, mini marshmallows, chocolate chips, etc. Then, lay on a sheet of wax paper and let the chocolate completely harden.

Grandma Drake's Baked Apples

2012-01-14T17:14:00.000-08:00

These baked apples have been a holiday staple in our family since my Mom was a little girl. From what I understand, the recipe was passed along to my Grandma so I'm sure it goes back even farther than I know. My mom and I tried to make these for Christmas while she was visiting this year. However, we didn't trust the original recipe (thought there was too much flour) and ended up botching the entire batch. I tried making them again this week and they turned out PERFECT! It's amazing how food can bring back so many memories from childhood. We eat these right along with the turkey dinner, but you could also serve them as a dessert.

-3 Granny Smith apples, peeled, cored and cut in half
-1 cup white sugar
-1/2 cup margarine (cold)
-3/4 cup to 1 1/4 cup flour (enough to make thick dough like consistency)
-1 teaspoon vanilla
-cinammon

To make the filling, use a pastry cutter. I couldn't find mine so I just used a fork. In a large mixing bowled, cut margarine into the sugar with a fork (or your pastry cutter) until thoroughly combined. Then, slowly cut in flour until you get a VERY THICK, dough like consisentcy. I ended up using a little over a cup or so of flour. (When my mom and I made these we did not use enough flour and the filling just melted off the apples...make sure the filling is super thick). Add vanilla and combine thoroughly with fork/pastry cutter.

Lay apple halves, core side up in a 9X13 inch pan. Spoon a generous amount of filling into the core/top of each apple. Sprinkle lightly with cinammon (use your fingers to sprinkle just a tad on each apple.

Bake uncovered at 325 degrees for about 1/2 -1 hour. Baking time depends on your oven and the apples. Start checking apples for doneness at 30 minutes but they will most likely cook for close to an hour. Use a fork to poke the apple to see if it's tender. It should be tender, but not completely soft.

Christmas Bark

2012-01-14T17:10:00.000-08:00

Whoops...this one has been sitting in my drafts box for the last month.

Christmas Bark is one of my favorite things to consume during the Christmas season. Ghirardelli's version is A-mazing but gets a little pricey (at least with the amount that I consume during the Christmas season). I'm just as happy with my version...

-24 ounces semi-sweet chocolate chips
-24 ounces white chocolate chips
-40 or so peppermint candy canes, crushed
-Green, red, white sprinkles

Lightly grease 2, 9X13 inch baking sheets and line with waxed paper, smoothing out the wrinkles. Set aside.

Melt semi-sweet chips in microwave. Heat for 2 minutes, stirring every 30 seconds. Pour into the baking sheets and spread evenly over the bottom of the sheet. To smooth the ridges/bubbles, I gently slam (can't think of a better word than slam) the cookie sheet on the counter a couple times. Sprinkle half of the crushed candy on top of the chocolate and press gently with your hands. Refrigerate until completely hardened, about 1 hour.

Melt the white chips in microwave the same as before. Pour the white chocolate over the hardened semi-sweet chocolate layer. Spread evenly. Cover with the rest of the crushed candies and some Christmas colored sprinkles and gently push it down into chocolate with hands. Slam the cookie sheet on counter again to remove ridges/bubbles. Refrigerate until completely hardened. Remove from pan and break into small pieces to serve. I start this by slicing a chunk with a knife and then break with my hands.

Octopus Hotdogs

2012-01-14T14:12:00.000-08:00

I'm not a fan of hotdogs, but had to give these a try for the kids (another Pinterest find). I save these kinds of things for when Scott is traveling for work and I want the boys to think I am super mom. Plus, they helped me make them and thought it was a blast.

Cut 5 hotdogs into 3 pieces each. Poke pieces of spaghetti through each piece of hotdog.

Cook hotdogs in boiling water for about 10 minutes or until warmed through. I let the kids eat with their hands and dip in ketchup. I wouldn't touch these things with a 10 foot pole but A & Z went ga ga for them!

Italian Salad

2011-12-21T06:24:00.000-08:00

This salad was my dinner last night. I almost ate the entire bowl by myself. So good! It was a staple in my home growing up and it's super simple. I love veggies but I don't always love lettuce...therefore, this is the perfect salad for me.

-Box of button mushrooms, stems removed and sliced thin

-2 tomatoes, cut into bite sized pieces

-1/4 of a large red onion, sliced very thin

-3/4 of an English cucumber, skin removed and sliced thin

-Quality olive oil and balsamic vinegar

-Salt and pepper

-Italian seasoning

Toss all the veggies in a bowl. Sprinkle generously with salt and freshly ground pepper and add about a tablespoon or so of dried Italian herbs (basil, oregano or whatever mixture you have on hand). Pour a few generous tablespoons each of the olive oil and balsamic vinegar over veggies and stir gently to coat everything. Let sit and marinate at least 20-30 minutes and then serve. I let it sit on the counter to marinate and serve at room temperature because I don't like my veggies cold.

Scott loves to take leftovers of this stuff to work with him the following day. He thinks it tastes even better then next day!

*I love serving this salad with pizza so I can dip my crust in the excess dressing. Or, just serve with some fresh Italian bread to dab up all the extra oil/vinegar. YUM!

*You can also add in fresh mozzarella balls to this mixture.

Easy Buckeyes

2011-12-21T05:48:00.000-08:00

Scott isn't much of a sweets guy. This is great, cuz I'm not much of a baker. However, this year, he kept hinting that he was craving Buckeyes...a staple at Christmas time in our home state of Ohio. Believe or not, in all my 34 years I've never eaten a buckeye, let alone made one. I wanted to surprise him with a batch. Thank goodness for the Internet because I found this recipe for "Almost Instant Buckeyes." I think making these will now be an annual tradition in the Segal home. They got great reviews from the hubs, kids, and friends/neighbors.

-1 (10 ounce) package peanut butter chips

-1 (16 ounce) can vanilla ready-to-spread frosting

-1 1/2 cups semi-sweet chocolate chips

Line some cookie sheets with waxed paper or parchment paper. Melt pb chips in microwave. Stir after every 30 seconds. They will take about 2 minutes to melt. Remove from microwave and stir in frosting...I use a hand mixer. Let stand about 10 minutes or until cool enough to handle.

Roll peanut butter mixture into 1-inch balls; place on cookie sheet. Refrigerate (or freeze) for 15 minutes. Meanwhile, melt chocolate chips the same way you melted the pb chips.

Pierce each pb ball with a toothpick and dip into the melted chocolate. Leave a small area around the toothpick uncoated so the ball resembles a buckeye. Place dipped ball on a wax paper covered cookie sheet, pushing the candy off of toothpick with tines of a fork (or a clean finger). To smooth out the toothpick mark, give the hole a pinch and then smooth it down. Let stand for 5 minutes or until set. (I put mine in the freezer).

Makes about 5 dozen.

These truly were a cinch to make...I mean I made them so how difficult could they be?? Mine don't look as pretty as those on the website but hey, it was my first go at them!

Shrimp Chip Dip

2011-12-19T20:44:00.000-08:00

I love this dip! It's super salty and great with chips or crackers. It reminds me of holiday events at my Aunt Chris' house when I was younger. I don't really like seafood, but still crave this dip.

-1 can cream of shrimp soup
-1 (8 ounce) cream cheese, softened
-garlic salt to taste

Mix ingredients thouroughly and then chill. Serve with chips or crackers. The trick to no lumps in your dip is to blend the cream cheese well before adding in the soup.

From the kitchen of Christine Allman.

Chris Kringles

2011-12-19T20:41:00.000-08:00

These are my favorite Christmas cookies. I'm not much of a baker the rest of the year, but I do bake some cookies for friends during the holidays. These cookies taste like brownies with powdered sugar on them. Santa likes them too!

-1/2 cup vegetable oil
-4 squares unsweetened chocolate

Melt these two ingredients together. Heat slowly, mixing every 30-60 seconds in microwave or heat in a double boiler, stirring constantly.

-2 cups sugar
-4 eggs
-2 teaspoons vanilla
-2 cups flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 cup powdered sugar

Mix chocolate and oil mixture with sugar. Add eggs and vanilla and beat well. Stir in dry ingredients until mixed thoroughly. Refrigerate dough, covered, for a MINIMUM of 2 hours or overnight. Drop teaspoons of dough into powdered sugar and roll to coat. Bake on an ungreased cookie sheet at 350 degrees for 10-12 minutes.*

Cool slightly (about 2 minutes) and then remove from cookie sheet before completely set. Makes about 3 dozen.

*While I have the cookies in the oven baking, I stick the bowl of dough back in the fridge or freezer to keep the dough cold. The dough is much easier to work with when it is super cold.

Chicken Marsala

2011-12-19T20:35:00.000-08:00

This was my first go at Chicken Marsala at home and it turned out quite well. I used a few recipes to come up with this one...I elimated some steps and ingredients in the other ones. I am all about simple here! Enjoy.

-4 boneless, skinless chicken breasts
-1/2 cup flour
-5 teaspoons dried marjarom
-1 teaspoon salt
-1/4 teaspoon pepper
-1 cup fresh mushrooms, sliced
-1/2 bunch of scallions, sliced
-3 tablespoons butter, divided
-1/4 cup chicken broth (more if you would like sauce for pasta/rice)
-1/4 cup dry Marsala or sherry (more if you would like sauce for pasta/rice)

Rinse chicken and pat dry. Slice each breast in half. (I do this while breasts are still frozen - they cut a lot easier when they are slightly frozen). Place each breast between plastic wrap and pound slightly to 1/8 inch thick. Stir together flour, marjoram, salt, and pepper. Press chicken into flour mixture on both sides. Shake off excess. In large skillet, cook mushrooms and green onions in 1 tablespoon of butter until tender. Remove from skillet. In same skillet, cook chicken in a couple tablespoons of olive oil over medium heat for about 4 minutes, turning to brown evenly. Return mushrooms and green onions to skillet. Add broth and Marsala. Cook, uncovered for 5-10 minutes or until mushroom mixture thickens slightly and chicken is cooked through, stirring occasionally. If you want to serve with rice or angel hair pasta, add additional broth, Marsala, and butter to make enough liquid for a sauce.

Beef, Barley & Quinoa Soup

2011-12-12T12:24:00.000-08:00

I had a little barley and a little quinoa left in my pantry and was trying to come up with something that I could use them both in... I decided to adapt the soup recipe on the back of the barley box a little bit. The fam seemed to like it so I think I'll make it again.

-1/2 pound lean ground beef, browned and drained
-1/2 cup onion, chopped
-1 clove garlic, minced
-8 cups beef broth
-2 cans of Rotel
-1/2 cup Barley, uncooked
-1/4-1/2 cup quinoa, uncooked
-1 can lima beans, drained/rinsed
--1/2 cup celery, chopped
-1/2 teaspoon dried Italian herbs
-1-2 bay leaves
-1 family size package of frozen mixed vegetables (peas, carrots, green beans, corn)

In large stock pot, saute onion, celery, and garlic in a little olive oil until tender. Add all additional ingredients EXCEPT quinoa and frozen veggies. Cover and bring to a boil. Reduce heat and simmer for about an hour, stirring occcassionally. Add in quinoa and frozen veggies and cook about 10-15 minutes or until vegetables are tender. Add additional water if needed since the soup with thicken upon standing.

Turkey Noodle Soup

2011-12-12T12:20:00.000-08:00

-3-4 cups cooked turkey or chicken, roughly chopped ( I used my leftovers from Thanksgiving)
-1 cup celery, sliced
-1 clove garlic, minced
-1 large family size back of frozen mixed veggies (peas, carrots, green beans, corn)
-4 cans chicken broth
-2 cans waters
-1 can diced tomatoes
-1/2 cup chopped onion
-1/2 package egg noodles
-1/2 teaspoon chicken bouillon
-1/2 teaspoon dried marjoram
-1 bay leaf
-1/2 teaspoon dried parsley

In a large stock pot, saute onions, celery, and garlic in a little margarine. Add all ingredients EXCEPT frozen veggies and noodles. Simmer soup for 30-40 minutes. Add in frozen veggies and noodles and simmer for an additional 10-15 minutes.

Spaghetti Bread

2011-12-07T12:14:00.000-08:00

Again, thanks Pinterest for hooking me up with this recipe that I found here. Spaghetti baked in bread....hello carb overload! This family loves their pasta and bread so I knew this would be a hit. So easy, so good! It's as yummy as it looks, I promise!

-1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
-6 oz spaghetti, cooked
-1 cup thick spaghetti sauce
-8 oz mozzarella cheese, cut into 1/2 –inch cubes
-1 egg white
-Parmesan cheese
-Parsley flakes

Spray baking sheet with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes. Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Top with sauce and cheese cubes. (I mixed my spaghetti and sauce together first). Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder). Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Next time, I think I'll add in about 1/2 pound of browned ground beef or Italian sausage.

Balsamic and Brown Sugar Glazed Pork Tenderloin

2011-12-05T15:15:00.000-08:00

I'm always looking for new crockpot recipes to try. Here's a great one I found on Pinterest...it's courtesy the blog, C+C Marriage Factory. I make pork tenderloins all.the.time (seriously about once a week). However, I have yet to make one in the crockpot. This recipe is seriously tasty. I served it with my favorite Brussel Sprout recipe.

-1 (2 pound) boneless pork tenderloin (or regular pork loin)

-1 teaspoon ground sage

-1/2 teaspoon salt

-1/4 teaspoon pepper

-1 clove garlic, crushed

-1/2 cup water

Glaze

-1/2 cup brown sugar

-1 tablespoon cornstarch

-1/4 cup balsamic vinegar

-1/2 cup water

-2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Crispy Cheddar Chicken

2011-12-05T12:12:00.000-08:00

Is anyone else addicted to Pinterest? I love trying new recipes and Pinterest has become my favorite place to get dinner inspiration. I've tried quite a few new recipes (check out my Pinterest Food Board)lately and most have gotten high marks. I'll post them all soon. For now, here's one that I found on Jamie Cooks It Up via Pinterest.

-4 large chicken breasts

-2 sleeves Ritz crackers
-1/4 teaspoon salt
-1/8 teaspoon pepper
-1/2 cup milk
-3 cup cheddar cheese, grated
-1 teaspoon dried parsley
-1 (10 ounce) can cream of chicken soup
-2 tablespoons sour cream
-2 tablespoons butter

Cut each chicken breast into 3 large chunks. In a small food processor grind up the ritz crackers (I just put the crackers in a large ziploc bag and crush with a rolling pin...I'm old school and still don't own a food processor). Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.

Dip each piece of chicken into the milk, then the cheese, and finally the cracker crumbs.

Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

My kids were acting up while I was making dinner and I completely forgot to make the sauce for the chicken. Whoops! The chicken was still fantastic without it. You can't go wrong with cheddar cheese.

Herbed Chicken in White Wine

2011-11-28T18:14:00.000-08:00

I had a 1/3 of a bottle of white wine left from Thanksgiving and did some searching online for a new recipe to try to use it in tonight. I came up with this after making some adaptations to this chicken recipe that I found on allrecipes.com. During dinner, Scott asked if we could "add this one to the meal rotation." My five year old (who is usually telling me his dinner is gross) said "Mom, you're a great cook." I think this recipe is a keeper!

-5 large boneless, skinless chicken breast, cut into pieces (about 3 pieces each breast)

- garlic powder to taste

- 1 package (8 ounces) fresh mushrooms, sliced

-1 medium onion, diced

-1/2-1 teaspoon dried basil (I never measure but this is approximately the amount I used)

-1/2-1 teaspoon dried oregano

-1/2-1 teaspoon dried rosemary

-1/2-1 teaspoon dried thyme

-1 clove minced garlic or 1 teaspoon garlic powder

-ground black pepper to taste (probably 1/4-1/2 teaspoon)

-1 teaspoon poultry seasoning

-1-2 cups dry white wine (I used some chardonnay)

- 1 (10.5 ounces) can chicken broth

-about 1/2 cup water and 2-3 tablespoons flour stirred together until smooth in a separate bowl

Heat olive oil in a large stockpot over medium heat. Sprinkle chicken with garlic powder, and brown on both sides. Remove chicken to paper towels.

Add mushrooms, minced garlic and onions to pot. Cook, stirring occasionally, until onions are tender. Add wine and deglaze the pan, scraping up any brown bits from the bottom of the pot. Add chicken back to pot and sprinkle in all the herbs and seasonings. Finally, add the chicken broth. Give it all a thorough stir to combine. Cover and simmer over low heat for about 30 minutes. Add the flour/water mixture to pot and stir until combined. Continue to simmer on low (this time uncovered) for another 30 minutes or until your sauce thickens a bit.

Serve over warm egg noodles or rice.

Roasted Asparagus

2011-11-28T17:53:00.000-08:00

This is the only way I make asparagus anymore. All three Segal boys fight over these at the dinner table....no joke. So, so good (and easy)!

-1 bunch thin asparagus spears, trimmed (woody stalks removed)

-a few tablespoons olive oil

-Parmesan cheese

-sea salt

-ground black pepper

Lay asparagus on a baking sheet. Drizzle with olive oil. Sprinkle generously with a salt, pepper and Parmesan cheese. Toss the asparagus with your hands and make sure spears are evenly coated in oil/seasoning. Arrange the asparagus onto the baking sheet in a single layer. Bake at 425 degrees until tender, 12 to 15 minutes depending on thickness. The spears will just be starting to brown. I promise you'll never make your asparagus any other way!

Raspberry Walnut Baked Brie

2011-11-16T07:41:00.000-08:00

I am obsessed with Brie. I could eat an entire round of it in one sitting. I just tried this baked Brie recipe off of allrecipes.com last weekend. Loved it and it's super simple!

-1 sheet of frozen puff pastry, thawed
-1 (8 ounce) round of Brie cheese
-1/3 cup raspberry jam (I used raspberry preserves)
-2 tablespoons chopped walnuts (I used a little more than this)

Preheat oven to 350 degrees. Line a baking sheet with foil and grease with cooking spray. Lay the puff pastry onto the prepared baking sheet. Center the Brie wheel onto the pastry. Spread the jam over the top of the Brie. Sprinkle the walnuts over the jam. Fold the puff pastry over the top of Brie, sealing the openings. Bake in preheated oven until the pastry is golden brown, about 20 minutes. Serve with crackers (my favorite for Brie are Table Water Crackers).

Spanish Rice

2011-11-02T10:36:00.000-07:00

This is a recipe that is so versatile. I usually make it with leftover taco meat. When I make tacos, I brown 2 pounds of ground beef and drain the grease. Then, I add a packet of taco seasoning and water along with a can of black beans (drained and rinsed) and a can of corn (drained). This is my effort to sneak a few extra veggies/fiber/protein into the kids' tacos. We usually need about 1 pound of this beef mixture for our tacos leaving the second pound for me to use for something else....like this Spanish Rice. It can be eaten as a main dish or as a side dish. Scott has been known to pile it on top of tortilla chips to make some nachos or on top of shredded lettuce as a taco salad. It also works well as a burrito filling.

-1 pound ground beef with taco seasoning and corn and black beans (see above)
-4 cups cooked brown rice
-1/4-1/2 cup chopped peppers (red, green, yellow...whatever you have)
-1 can diced tomatoes (or rotel)
-2 carrots, chopped (or a about 10-15 baby carrots, chopped)
-2-3 stalks of celery, chopped
-1/2 medium onion, chopped
-2 cloves garlic, minced
-shredded cheese (cojack is my fave)
-1/4 teaspoon salt
-1/4 teaspoon chili powder

Saute onion, celery, garlic, carrots and peppers in a little olive oil until tender. Mix in beef mixture, rice, tomatoes, salt, chili powder, and a little water. Simmer uncovered for about 15 minutes until water is incorporated. Add more water as needed so rice doesn't burn. When serving, sprinkle with a little shredded cheese. I also like some jalapenos on mine.

A Year of Slow Cooking

2011-10-23T15:13:00.000-07:00

Here is another of my favorite websites to check for new crockpot recipes to try....

A Year of Slow Cooking

A few years ago, the author of this blog made a New Year's resolution to use her slow cooker every day for a year. That was in 2008 and she is still blogging new crockpot stuff. She has tons of fantastic recipes on her blog including making yogurt and baked sweet potates in her crockpot.

Crockpot Beef Stew

2011-10-23T14:55:00.000-07:00

If possible, I always try to double recipes so I can freeze half for a future meal. This makes enough for me to freeze half for another meal in a few weeks.
-2 lbs stew meat
-2 cans beef broth
-2-3 cans tomato juice
-2 potatoes, peeled and cut into 1 inch pieces
-1 large bag of frozen mixed veggies (green beans, corn, peas, carrots)
-1 can of lima beans, drained
-1-2 tablespoons Italian seasoning
-3-4 bay leaves
-2-3 garlic cloves (minced)
-black pepper
-paprika

Mix all ingredients together in your crockpot. Cook on low for 8-10 hours.

Chicken and Dumplings

2011-10-23T14:45:00.000-07:00

Has anyone else become obsessed with the Crockpot Girls? I use my crockpot at least 2 times per week. It's perfect for soccer practice nights when we have to eat dinner and be out the door by 6pm. No pots and pans for me to clean up (well, except for the crockpot!). I am always on the hunt for good crockpot recipes so I am loving the crockpot girls new website!
I tried the CP girls C&D recipe last week and it was a hit with the fam.

-4 boneless/skinless chicken breasts
-2 tablespoons of butter
-1 (10.75 oz) can of cream of chicken soup
-1 (10.75 oz) can of cream of celery soup
-3 1/2 cups of chicken broth
-1 onion, finely diced
-1 cup celery, diced
-1 cup carrots, diced
-Chicken boullion seasoning or cube
-salt and pepper to taste
-1 (10 oz) package of refrigerated biscuit dough, torn into pieces

1. EXCLUDING THE BISCUITS put all ingredients in…
2. Cover and cook on LOW for 8 hours.
3. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture, place the torn biscuit dough in and cook until the dough is no longer raw in the center.
made chicken and dumplings for dinner tonight.

Roasted Broccoli

2011-09-27T14:21:00.000-07:00

This is my favorite way to eat broccoli! I think it tastes so much better this way instead of steamed. Plus, it's super simple.

-Head of broccoli, cut into bite-site florets

-Olive oil

-Garlic powder

-Salt

-Pepper

Pre-heat oven to 450 degrees. Layer broccoli florets on a baking sheet. Spray with olive oil (I have one of those Pampered Chef sprayers). If you don't have this or something comparable, you can just drizzle with a little olive oil (1-2 T maximum). Mix broccoli around to make sure it's well coated. Sprinkle generously with garlic powder, salt and freshly ground pepper. Bake for about 10 minutes (give or a take a few minutes) until the florets start to brown. Keep an eye on it. It changes quick. You are usually safe for at least 8 minutes. I love that the broccoli stays bright green and is still a little crunchy. My kids love it too. Enjoy!

Ina's Sweet Potato Fries

2011-09-27T11:20:00.000-07:00

Does anyone else love Ina Garten? I saw her make these on Barefoot Contessa a few weeks ago and had to try them for myself. They were a hit with all 3 boys. A & Z especially loved that I was giving them permission to eat as many "fries" as they wanted.

-2 medium sweet potatoes, peeled

-2 tablespoons good olive oil
-1 tablespoon light brown sugar
-1/2 teaspoon kosher salt, plus extra for sprinkling
-1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees. Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Drain on a paper towel. Sprinkle lightly with salt and serve hot.

Restaurant Style Salsa

2011-09-12T14:26:00.000-07:00

My friend, Katie, brought this PERFECT salsa over the other night. She snagged it off the Pioneer Woman's website (I love the Pioneer Woman!!) and said that she never eats jarred salsa anymore. It's super easy and I have a feeling I will be doing the same thing. I love me some chips and salsa!

-1 can (28 Ounce) Whole Tomatoes With Juice
-2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
-1/4 cup Chopped Onion
-1 clove Garlic, Minced
-1 whole Jalapeno, Quartered And Sliced Thin
-1/4 teaspoon Sugar
-1/4 teaspoon Salt
-1/4 teaspoon Ground Cumin
-1/2 cup Cilantro (more to taste)
-1/2 whole Lime Juice

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. I haven't tried this yet, but I think I will add in a rinsed jar of black beans and a rinsed can of sweet corn and gently stir before serving.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

From the kitchen of Katie Talbert

Blue Cheese and Honey on Baguettes

2011-09-12T14:13:00.000-07:00

My husband recently came home from a trip up in Canada where he tasted this yummy appetizer one evening. It didn't sound tasty to me but once I tried a bite, I could not stop eating!!! Very simple and so good.

-Honey
-Large hunk of blue cheese
-A baguette, sliced into 1/2 inch pieces

Slather some blue cheese onto a piece of bread. Drizzle with a few dots of honey (not too much...just a smidge for a little sweetness). Eat. Pure heaven! Goes great with a glass of wine.

BBQ Cups

2011-08-22T10:24:00.000-07:00

I saw this recipe on Busy Kids = Happy Mom, a blog that I frequent. I'm always looking for something fun and easy to make with the kids so thought I'd give it a try. They had so much fun "helping" and thought the finished product was tasty. Seemed healthy enough for their growing bodies so we were all happy.

-1 pound ground beef (or turkey)
-2 Grands Flaky Biscuits (the kind you can pull apart)
-1/2 cup shredded cheese (cheddar or whatever you like)
-1/2 cup barbeque sauce (any flavor)

Brown ground beef and removed excess grease. Add the cheese and bbq sauce and mix together with the cooked meat. Lightly spray a muffin pan with Pam. Divide each biscuit in half (peel it in half where you see the division in the dough already) and shape inside of muffin pan. This takes a little stretching. Scoop the meat (about a heaping soup spoon full) filling into the biscuit. Bake according to biscuit directions (350 degrees for 14 -17 minutes). Makes about 24 "cups." The boys ate a few and then I froze the rest. I layed them out on a cookie sheet and put them in the freezer. After about an hour, I took them off the cookie sheet and put in a plastic bag for future use.

Chipotle Pork Tacos with Pineapple Salsa

2011-08-06T07:39:00.000-07:00

A-MAZING all around. Flavors are fantastic and this will be a regular on our dinner table. This is very different than anything else I usually cook and it was welcomed warmly by the husband.

Salsa
-2 cups minced pineapple (fresh is best but I used canned because I forgot my pineapple during my shopping trip this week...still tasted great!)
-1 cup minced apple (I used a crisp Gala)
-1/4 cup minced shallots (didn't have shallots on hand so I used some Vidalia onion)
-2 tablespoons chopped cilantro
-1 tablespoon fresh lime juice
-1/2 teaspoon ground cumin
-1/4 teaspoon salt

Tacos

-1 tablespoon canola oil
-1 cup thinly sliced yellow onion (I used vidalia)
-2 garlic cloves, minced
-1 1/2 pounds pork tenderloin, cut lengthwise and thinly sliced crosswise
-1/2 cup fat-free, less-sodium chicken broth
-1 tablespoon cider vinegar
-1 teaspoon dried oregano
-1 teaspoon ground cumin
-1/2 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-12 cherry tomatoes, quartered (I used grape tomatoes)
-2 chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)
-12 (6-inch) corn tortillas, warmed

To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill for at least an hour.

To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and the rest of the ingredients (except tortillas). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.

From the kitchen of Kate Thomason.

Notes:
*My kids can handle like a little spice in their food but the chipotle peppers were a little much for their palates. Next time, I will pull out some of the pork for their tacos before adding the peppers in to the dish.
*When I cut chicken breast for recipes, I usually do so while they are partially frozen. However, I failed to do this with the pork. What a mess...took me forever to slice through it. I highly recommend freezing your tenderloin (at least partially) so it's a little firmer to slice through. It would have saved me a lot of time.

Creole Potato Salad

2011-08-03T11:44:00.000-07:00

I am not generally a fan of potato salad, mainly because mayonnaise grosses me out a little bit. However, I was introduced to this zippy mustard based potato salad by my friend Katie this past weekend. Yum with a capital Y. I'm in love!!! I also love my friend Dori's Pesto Potato Salad which uses pesto sauce instead of mayo as a dressing for the salad.

-3 pounds red potatoes, scrubbed well and cubed
-3/4 cup mayo
-1/2 cup Creole mustard (recommended: Zatarains)
-2 tablespoons apple cider vinegar
-1 teaspoon sugar
-Salt and freshly ground black pepper
-1 small Vidalia onion, chopped
-2 stalks celery, chopped
-2 cloves garlic, chopped

Place the cubed potatoes in a large pot of cold salted water. Bring to a boil. Cook potatoes until they are fork tender. Drain in a colander and let cool.

In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt and pepper.
Once cool, add potatoes to a large bowl. Add chopped onions, celery, and garlic. Pour the dressing over the potatoes and mix well. Season with salt and pepper, if needed.

Link for video on how to make it....
http://www.foodnetwork.com/recipes/down-home-with-the-neelys/creole-potato-salad-recipe/index.html

From the kitchen of Katie Talbert (courtesy of the Neely's).

Frozen Turtle Dessert

2011-07-05T15:09:00.000-07:00

My friend, Heather, made this for our 4th of July celebration yesterday and it did not disappoint (and it's EASY). Delish!

-17 ice cream sandwiches
-1 jar of caramel
-1 1/4 cups of pecans, (Oreos can be substituted for pecans. This is how I have had it. Yum!)
-1 (12 ounces) Cool Whip
-Hot fudge

Place 8 1/2 ice cream sandwiches in a 9X13 inch baking dish. Spread evenly with caramel and sprinkle with 1 cup pecans (or Oreos). Top with 2 cups cool whip and remaining ice cream sandwiches. Spread remaining cool whip evenly over sandwiches. Sprinkle with remaining 1/4 cup pecans. Cover and freeze at least 2 hours. Let stand 5 minutes before serving; cut into squares.
Drizzle with fudge.

Note the chocolate smudges on Adam's lips...I think he snuck some bites of Oreos when I wasn't looking. ;)

From the kitchen of Heather Campbell.

Orzo Salad with Kalamata Olives, Peppers and Feta

2011-05-19T13:34:00.000-07:00

This one is very similar to the Greek Couscous Salad I often throw together. However, I don't think I'll go back to the couscous. The orzo works so much better in something like this. I could live on it...so yummy!

-1 tsp salt
-2 cups orzo (I used an entire 1 pound box of orzo)
-1 red bell pepper, diced (I only had red, green & orange peppers so I used those)
-1 yellow bell pepper, diced
-6 oounces feta cheese, crumbled (I've stated this before but I LOVE FETA. Therefore, I used a 10 ounce container!)
-1 cup pitted kalamata olives, halved
-4 green onions, thinly sliced
**I also added in a cup of halved grape tomatoes
Dressing:
-6 tablespoons olive oil
-2 1/2 tablespoons lemon juice (it's the juice of half a large lemon)
-2 cloves garlic, minced
-1/4 cup flat leaf parlsey, chopped
-3/4 tsp salt
-1 tsp pepper

Cook orzo in salted water until al dente ( 8-10 minutes). Drain and rinse with cold water. Transfer to a large bowl and toss with olive oil. Add bell peppers, cheese, olives, and green onions.

To make dressing: in a small bowl, whisk olive oil, lemon juice, garlic parsley, salt and pepper. Taste and adjust seasoning to your liking.
Add dressing to salad and toss gently to combine. Serve immediately or cover and refrigerate for up to 2 days. Remove from refrigerator for 30 min prior to serving.

From the kitchen of Megan Guttman

Tuna Casserole

2011-05-19T10:34:00.000-07:00

I know some people don't care for tuna casserole, but we love it. My family devours it when I make it and leftovers don't last long in our home. I've recently been asked for my recipe by a couple different peeps so thought I'd post it on the blog. This is a recipe that I usually just eyeball and I throw things in as I go along making it a little different every time. However, last time I made it, I jotted down the general measurements. This recipe reminds me of my childhood. We ate a lot of tuna casserole growing up!

-6 ounces egg noodles, cooked, rinsed and drained (about half a bag)
-1/2-3/4 cup chopped celery
-1/2 cup chopped onion
-1 stick margarine, divided
-8 ounces sliced fresh mushrooms or one can of mushrooms, drained
-12 ounce can solid white albacore tuna (or canned chicken works too)
-1 can mushroom soup
-1-1 1/2 cup milk
-2 cups shredded cheese (co jack or cheddar works best)
-1-1/12 sleeves of Ritz crackers, crushed (about 35-50 crackers)
-salt and pepper

Saute celery, onion and mushrooms in a 1/2 stick of margarine until tender. Meanwhile, combine noodles, tuna, soup, milk, and cheese together. I add in enough milk to make the consistency a little soupy. Add in onions, celery and mushrooms along with melted margarine. Gently mix and then smooth into a casserole dish. Melt the second 1/2 stick of margarine and combine with the crushed Ritz crackers. Layer the cracker crumbs over the noodle mixture. Bake (uncovered) for 20-30 minutes at 375 degrees or until it starts to bubble.
*A bag of frozen mixed veggies cooks up great in here as well! Just stir them into with your noodle mixture.

Salsa Meatloaf

2011-05-17T14:15:00.000-07:00

We all love meatloaf in this house. However, I am horrible at making it! I can get it to taste pretty good, it just usually falls apart. I'm not great about following recipes so that's probably my problem (that and I always try to make it with ground turkey which never turns out that great). I recently tried my friend's recipe for this salsa meatloaf...I will never make anything different. It was super tasty. The Segal boys all gave it glowing reviews!

-1 pound ground round (I used the leanest ground beef)
-1 cup salsa, divided (medium to hot)
-2/3 cup soft whole wheat breadcrumbs (I just use the regular Italian seasoned breadcrumbs in my pantry)
-1 egg
-1/4 teaspoon salt
-1/4 teaspoon rubbed sage (I never have this so I use mixed Italian seasoning)
-1/4 teaspoon pepper

Combine all ingredients in a large bowl. Shape mixture into a 6x4 inch loaf and place on a rack coated with cooking spray (I skipped this part). Place rack in roasting pan. Bake at 400 degrees for 55 mins. Brush/pour remaining 1/2 cup salsa over loaf, and bake 5 additional minutes (optional). Let stand 5 minutes before slicing.

Calories 126
Carbohydrates 4.5g
Fiber 1g Fat 3.4g
Cholesterol 43mg
Calcium 28mg
Protein 18.8
Sodium 282mg
Iron 2mg

From the kitchen of Megan Guttman.

Chicken and Barley Soup

2011-05-17T14:07:00.000-07:00

While my grandma and I were chatting on the phone a few weeks ago, she mentioned that she was making beef and barley soup. I realized that I've never cooked with barley before and decided to pick some up at the store. I wanted to create something using chicken instead of beef. This is what I pulled together from my pantry. The result was yummy!

-3 cups chicken, cut into bite sized pieces
-Chopped onion, about 1/2 of a medium onion
-Garlic, about 1 clove, chopped
-1/2-1 cup medium barley, uncooked
-1 can roasted tomatoes, chopped (roasted red peppers would be great too!)
-A couple stalks of celery, chopped
-1 bay leaf
-1/2-1 teaspoon Italian Seasoning (or you just use basil or oregano if you don't have it mixed)
-Can of lima beans, rinsed (you could also use butter beans)
-8 cups of chicken broth (I used low sodium)
-2-4 cans of water
-1 package of frozen mixed veggies (I used the one with corn, peas, green beans and carrots)

In a stock pot, brown chicken in a little oil. Add in onion and garlic and cook until tender. Stir in remaining ingredients except for the frozen veggies. Simmer for about an hour or so. Add in your frozen veg and cook for about 10 more minutes. Don't forget to fish out your bay leaf before serving. Perfect with some buttered crusty bread for dipping. All the boys LOVED it! We ate every last drop.

Has anyone ever cooked with quinoa? I finally stocked some in my pantry and am wondering what I can do with it. Is it good in soup?

Feast on the Cheap

2011-05-17T14:03:00.000-07:00

A friend recommended this website. I love anything "on the cheap" so I love this site. Check it out here...

Feast on the Cheap

Here's just one of their recipes that I can't wait to try....

Pulled Chicken Sandwiches with Homemade Barbeque Sauce and Coleslaw

Makes 6-7 Sandwiches

Ingredients for My Mom’s Traditional Coleslaw:
-1 cup Lo-fat Mayonnaise - stock
-2/3 cup Buttermilk (freeze the leftover) – $0.49
-1/3 cup to 2/3 cup sugar (I use 2/3 cup) - stock
-4 Tablespoons white vinegar (I sometimes use cider vinegar instead) - stock
-1 teaspoon salt – stock
-Freshly ground black pepper – stock
-2 teaspoons celery seeds - stock
-2- 16 oz. packages cole slaw mix* – $3.98
-1 bunch Scallions, chopped, using white and green parts – $0.69

*Tip: Alternatively, to cut the cost if time isn’t a factor, shred 2 lbs. white or green cabbage and 4 carrots

Total Assuming Stocked Pantry: $5.16
Total Per Serving (makes 10): $0.51

Coleslaw Directions:
1. Whisk together the first 7 ingredients.
2. Add the shredded cabbage and carrots or cole slaw mix with the scallions, tossing well to combine.
3. Refrigerate at least 4 hours to allow the flavors to mellow.
4. Stir well before serving.

Ingredients for the Barbeque Sauce:
-1 8-oz can tomato sauce – $0.89
-1 6-oz can tomato paste – $0.99
-2 heaping Tablespoons brown sugar – stock
-2 Tablespoons honey – stock
-4 teaspoons cider vinegar – stock
-2 Tablespoons olive oil- stock
-3 teaspoons minced garlic – stock
-4 Tablespoons minced onion – stock
-1 teaspoon chili powder – stock
-2 Tablespoons Worcestershire sauce – stock
-1 teaspoon dry mustard – stock
-1 teaspoon cayenne – stock
-fresh ground pepper – stock

Total assuming “stocked” kitchen: $1.88 (yields about 1.5 cups)

Directions for BBQ Sauce:
1. In a very large saute pan, saute minced onion and garlic in olive oil over high heat until the onion turns opaque. Stir consistently to keep the onion from burning.
2. Add remaining ingredients over medium-high heat and bring to a quick boil. Once boiling, reduce heat to low and simmer uncovered for 20 minutes stirring occasionally to keep the sauce from burning.
3. After sauce has thickened (it will be more of a deep red than a traditional bottled brown color) remove from heat and set aside.

Ingredients for Pulled Chicken Sandwiches:
-4 large boneless, skinless chicken breasts – $6.02
-1 yellow bell pepper, cut into 1/4-inch slices – $2.49
-1 Vidalia onion cut into 1/4-inch slices – $0.89
-1 Tablespoon olive oil – stock
-1 cup chicken broth – stock
-1/4 cup packed brown sugar – stock
-1 Tablespoon chili powder – stock
-2 teaspoons ground cumin – stock
-1/2 teaspoon paprika – stock
-Salt and pepper to taste – stock
-1 Tablespoon Balsamic vinegar (or cider vinegar) – stock
-1 Tablespoon of the homemade BBQ sauce – (above)
-6 light multigrain English Muffins – $3.89
-24 Bread & Butter pickle “chips” (homemade or store-bought) – $2.99

Total assuming “stocked” kitchen: $16.28
Cost per serving: $2.71

Directions for Pulled Chicken Sandwiches:
1. Mix the brown sugar, chili powder, cumin, paprika, salt and pepper in a small bowl.
2. On a plate, arrange the chicken breasts in a single layer. Press the brown sugar mixture onto both sides of the chicken.
3. Heat the olive oil in a large skillet over high heat. Add the chicken and cook both sides until just browned. Do not cook the chicken through. Transfer the chicken back to the plate and set aside.
4. Add the bell pepper and onion slices to the skillet and cook over high heat constantly stirring to avoid burning. Cook until pepper and onion are just tender.
5. Add the chicken to the peppers/onions and add the chicken broth over high heat bringing the mixture to a boil. Once boiling, reduce heat to low, cover the skillet with tin foil (or its lid) and simmer for 30 minutes until the chicken is fully cooked.
6. Transfer the chicken to a plate and shred it using two forks (instead of your hands to avoid burning yourself).
7. Once shredded, return the chicken to the skillet with the pepper/onion mixture and bring to a boil over high heat. Reduce the heat to medium and simmer uncovered for 15 minutes until most of the liquid has evaporated/been absorbed.
8. Then, stir in the Balsamic vinegar and a Tablespoon of the homemade BBQ sauce.
9. Toast or broil the English Muffins, then spread about a Tablespoon of the homemade BBQ sauce on the bottom of each muffin. Next, add about four Bread & Butter pickle chips on top of the BBQ sauce. Layer on a heaping scoop of pulled chicken followed by homemade coleslaw. Add the top muffin and enjoy! Don’t forget napkins. This can get seriously sloppy, but that’s the point…

Grilled Feta, Tomato & Carmelized Onion Sandwhiches

2011-05-08T18:51:00.000-07:00

This is not your standard grilled cheese sandwhich but rather a little taste of heaven. On our drive back from Florida last summer, we stopped in Baton Rouge to meet up with my cousin who lives there. She took us to a little place called Zoe's Kitchen for lunch where I had the most amazing chicken sandwhich. It was obviously good if I'm still thinking about it almost a year later. That sandwhich is what inspired me to jazz up my standard grilled cheese sandwhiches. Hope you enjoy as much as I did.

-Rustic bread, sliced (think italian, french, focaccia, ciabatta, etc.)
-Block of feta, sliced (about 1/4 inch thick)
-Tomatoes, thinly sliced
-Carmelized onions (see below if you need help with this one)
-Kalamata olives (optional)
-Margarine or butter
-Sliced chicken breast, cooked (optional)

Butter your bread and lay face down in a hot pan (medium heat). Layer with feta, tomato, onions (and chicken if you have it). Top with another piece of buttered bread. Cook as you would and other grilled cheese sandwhich. When it's time to flip, do so carefully. We always eat grilled cheese with some tomato herb soup & pastina and this sandwhich is no exception. The kalamatas don't really go in the sandwhich but go hand in hand with feta for me so I always serve them on the side!

In case you've never carmelized onions before, here's what you need to do...

-Several medium or large onions, yellow, white, or red
-Olive oil
-Butter (optional)
-Salt
-Sugar (optional)

Peel and slice onions to desired thickness. I slice mine pretty thin.

Coat the bottom of the a saute pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle some salt over the onions. If you want, you can add some sugar to help with the caramelization process. (I add about 1-1.5 teaspoons for about 2 large onions).

These are the onions after 10 minutes.

Let cook for 30-40 minutes more, stirring every few minutes. Store refrigerated for several days in an air-tight container.

Onions after 40 minutes. YUM! I could eat them just like this.

Peanut Butter Playdough

2011-05-08T12:51:00.000-07:00

We were introduced to peanut butter playdough at a friends house last weekend. The boys thought it was tons of fun to play with the dough and then lick their fingers (or even sneak a bite of the playdough). It wasn't as sticky as I was expecting it to be.

-1 cup peanut butter

- 1/2 cup honey

- 2 cups powdered sugar

Mix ingredients in a bowl and you’re done! This is most easily accomplished with your hands. Store in an airtight container or plastic baggie with air sucked out of the bag. (Quick tip: Spray your 1/2 cup with oil before measuring your honey and the honey will pour much easier.)

From the kitchen of Megan Guttman.

Make Ahead Omelet

2011-03-20T11:43:00.000-07:00

-8 slices of bread, cubed (whole wheat or rye-pumpernickel)

-6 eggs
-1/2 teaspoon salt
-2 cups milk
-1/4 cup margarine, melted
-1 pound sharp cheddar cheese, grated
-Toppings of your choice (mushrooms, onions, green peppers, olives, etc.)

Grease a 9X13 inch pan. Add bread. Spread cheese over bread. Beat eggs. Add milk to eggs and then beat again. Add margarine to eggs and pour over bread. Refrigerate overnight. Top with mushrooms, onions, peppers, olives, etc. Bake at 350 degrees for 45-55 minutes until set.

From the kitchen of Heather Campbell.

Coffee Ice Cream Punch

2011-03-20T11:41:00.001-07:00

Here's the recipe for the amazing punch my friend Heather made for the baby shower we threw a few weeks back. It received glowing reviews...

-1/2 cup instant coffee
-3 quarts hot water
-2 cups sugar
-2 quarts milk
-1 teaspoon vanilla
-5 ½ ounce can Hershey’s syrup
-1 gallon vanilla ice cream

Combine hot water, sugar and coffee. Cool completely. When cool, stir in milk, vanilla and chocolate syrup. Mix well and freeze in a tupperware container. 3 hours before serving, take out to partially thaw. Pour in punch bowl and then add the vanilla ice cream just before serving.

From the kitchen of Heather Campbell.

Mediterranean Tacos

2011-03-14T05:37:00.000-07:00

On Sunday, Scott was requesting something Mediterranean grilled for dinner. I was looking to make something easy and use stuff we had on hand. This is what we came up with...

-Chicken breasts (boneless or bone in), we used 4
-Zesty Italian salad dressing
-Flour Tortillas or Pita Bread
-Hummus
-Box of Couscous, prepared*
-Romaine lettuce, sliced thin
-Kalamata olives
-Feta
-Tomatoes, large dice
-Zucchini or cucumbers, thinly sliced

Marinate chicken in salas dressing for few hours and then grill. Scott always like to use his mesquite wood chips while grilling - see this recipe for tips. We used bone in chicken breast...takes about an hour on the grill. I think this Morrocan Chicken recipe would also taste great with these tacos. However, I didn't have these ingredients on hand. While your chicken is grilling, prep your toppings.

When chicken is done, slice into thin pieces (think fajita slices). Start your taco by smoothing some hummus onto a tortilla (we used tortillas because that's what we had...pita would be fab as well!). Next, layer on some chicken and all your favorite toppings. Serve with a side of couscous or do what I did and put the couscous right on your taco. Enjoy!

*You can prepare a box of couscous and serve it as it. However, I prefer to jazz ours up a little bit. After preparing my couscous, I let it sit at room temperature to cool. Once thoroughly cooled, I drizzle with olive oil and then add in some veggies....zucchini, yellow squash, chopped tomatoes, carrots. Then I dump in a container of feta (we LOVE feta!!) and gently mix. This makes a meal in itself...I love to eat this stuff for lunch.

Fruit Dip

2011-03-14T05:31:00.000-07:00

Here are a few more recipes that were inspired by Katie's shower. One of my favorite appetizers is fruit and dip so of course I had to prepare some for the shower. Enjoy a few of my favorite fruit dip recipes. Remember, the key to a smooth and lump free dip is to thoroughly blend the cream cheese alone before adding the other ingredients.

Kim's Go To Fruit Dip
-8 ounces of cream cheese, softened
-3 T sugar
-1 cup sour cream
-1 t vanilla extract

Blend well and serve with fruit.

===========================

Pizazzed Fruit Dip
-8 ounces of cream cheese, softened
-1/4 cup powdered sugar
-1 T sherry
-1 t vanilla
-1/2 cup cool whip

Blend well and serve with fruit.

============================

No Guilt Fruit Dip
-1 container fat free Cool Whip
-1 big box of sugar free vanilla pudding mix

Thaw cool whip and mix until well blended. Serve with fruit. This is a Weight Watcher's recipe.

Overnight Blueberry French Toast

2011-03-14T05:27:00.000-07:00

My friend Heather and I recently hosted a baby shower for our dear friend, Katie. This is one of the casseroles (among others) that Heather made for the shower. It got glowing reviews so I thought I'd share it with you here. Heather says it is super simple to make. I can't wait to try it the next time we have company.

-1 loaf French bread, sliced 1-inch thick (probably won’t need the whole loaf)
-6 large eggs
-2 cups milk
-1/2 teaspoon ground nutmeg
-1 teaspoon vanilla
-1 cup brown sugar, divided
-1/4 cup butter (or stick margarine)
-1 cup chopped pecan (optional)
-2 cups blueberries (fresh or frozen)

Grease a 9X13 inch baking dish. Arrange the bread in a single layer in the dish. In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and ¾ cup of the brown sugar. Stir well to mix. Pour egg mixture evently over the bread. Cover and let sit 8 hours or overnight in refrigerator. When ready to bake, preheat the oven to 400 degrees. In a small saucepan over medium heat, melt the butter and remaining ¼ cup of brown sugar, stirring well. Top the egg mixture with pecans and blueberries, then drizzle on the butter sauce. Bake for 45 minutes until set and golden brown on top. Serve with warm maple syrup.

From the kitchen of Heather Campbell.

Fried Cauliflower

2011-03-03T18:07:00.000-08:00

I haven't had this for YEARS and have been completely craving it lately. I remember eating this all the time growing up. Made it tonight with dinner tonight...so yummy!!!

-1 head of cauliflower
-Bisquick or pancake batter mix
-Salt and pepper
-Oil (I always use olive oil even though I know you aren't suppose to fry with it)

Core cauliflower. Steam head of cauliflower for 5-10 minutes or until tender (not too soft though since you will still fry it later). Refrigerate cauliflower for 2 hours or even overnight. When you are ready to fry, cut cauliflower into bite size (1-2 inches) pieces. Pour 1/4 cup or so of oil in a fry pan and pre-heat over medium heat. Meanwhile, prepare some pancake batter. You don't need the egg...just the pancake mix and water. Add more water than it calls for...you will want a runny consistency. Add a generous amount of salt and pepper to the batter to your liking. Dip cauliflower pieces into batter, generously coating them. Shake off excess batter and then carefully place in hot oil in fry pan. Continue with the rest of the cauliflower (you will have to do a couple fry pans full as all the pieces won't fit in one round), turning after each sided is lightly browned and crisp (tongs work well for this). Place on a paper towel lined plate to drain and then serve warm.

Growing up, we would eat this as a side dish or sometimes as an appetizer at a party.

From the kitchen of Cheri Midagliotti.

...didn't realize that my Stella made it into the picture. I will say that these do taste great with a beer!

Chicken Supreme

2011-03-03T17:59:00.000-08:00

Another new crockpot recipe that was devoured tonight...

-1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
-1 envelope (1 ounce) dry onion soup mix
-4-6 boneless,skinless chicken breasts (about 1 1/4 pounds)
-1/2 cup imitation bacon bits or 1/2 pound bacon, crisp-cooked and crumbled (I used an entire 3 ounce package of bacon bits)
-1 container (16 ounces) reduced-fat sour cream

Spray crockpot with nonstick cooking spray (I use a slow cooker liner). Combine soup and soup mix in medium bowl; mix well. Layer chicken breasts (I just throw mine into the crockpot still frozen) and soup mixture in crockpot. Sprinkle with bacon. Cover and cook on high for 4 hours or on low for 8 hours. During last hour of cooking, stir in sour cream. Serve over egg noodles or rice.

*Cream of mushroom soup or cream of celery soup can be substituted for cream of chicken soup. *I added a large can of mushrooms (drained) to this recipe. We love mushrooms in this family!
*After serving dinner, I realized that I completely forgot to add the sour cream in during the last hour. Whoops! The recipe was still AMAZING and all 3 boys in this house scarfed it up. It didn't take like anything was missing.

From the kitchen of Jaime Crosby.

Sausage and Vegetable Stew

2011-02-28T13:37:00.001-08:00

Super easy and yummy! It's one of my new favorite crockpot recipes. I went back for a second helping and leftovers warmed up nicely the next day.

-2 cans black beans, drained and rinsed
-2 cans tomatoes diced tomatoes
-2 cans cream of mushroom soup, undiluted
-2 pounds smoked turkey sausage cut into 1/2 inch slices
-4 cups diced potato (I use about 4 small/medium potatoes...I leave the skins on)
-1 1/2 cups chopped onion
-2 cup chopped red bell pepper (or green, or yellow, or orange...whatever you have)
-1 cup water
-4 teaspoons extra-hot prepared horseradish (don't worry, this didn't make it spicy but added AMAZING flavor)
-4 teaspoons honey
-2 teaspoon dried basil (or mixed Italian herbs)

Combine all ingredients (except sausage) in your slow cooker and mix gently until combined. Cover and cook on LOW for 7-8 hours or until potatoes are tender. Just before you will serve the stew, place sliced sausage into a non-stick skillet and cook until browned, about 10-15 minutes. Stir sausage into stew and serve. Serve with buttered bread for dipping.

This recipe is enough for two dinners. I always make one for dinner that night and freeze the other half for another meal later in the month.

From the kitchen of Jaime Crosby.

Tortilla Pizza

2011-02-15T12:24:00.000-08:00

When Scott is working nights and I'm looking for something decently healthy to make for dinner without really cooking, this is one of my go to meals. It's so much healthier than throwing together mac and cheese or fish sticks and the boys love making their own personal pizza. Serve with some crunchy veggies on the side and your meal is complete.

-A few whole wheat tortillas (I use the fajita size)
-Pizza sauce
-Shredded mozzarella cheese or Italian cheese blend
-Turkey pepperoni

Lay a piece of foil on a baking sheet and spray with Pam. Lay a few tortillas out on the foil and let your kids spread on a tablespoon or two of pizza sauce on each one. Next, let the kiddos sprinkle on their cheese and pepperoni (I always pour a little cheese and pepperoni in a bowl to make it easier for them). Don't let them layer on too much cheese...the tortillas will get too soggy with too many toppings. Bake at 425 degrees for 8-10 minutes. You want to make sure the cheese is melted and that the tortillas are crisping up, but not burning. I let the personal pizzas cool for a few minutes on a cutting board before slicing them in 4's and serving them up. Hope your kids enjoy this cooking project as much as mine do. Mine always clean their plates if they've had help preparing the meal (even when it's not pizza!).

Fire-Roasted Salsa

2011-02-14T14:05:00.001-08:00

My friend, Libby, brought her amazing homemade salsa over for our Super Bowl party and I finally snagged her recipe. I love this stuff!

-1 can fire-roasted tomato
-3-4 cloves garlic
-1-2 jalapenos
-small hunk of onion
-small handful cilantro
-salt

Blend in food processor and enjoy!

From the kitchen of Libby Chapman.

Chicken Noodle Abraham

2011-02-01T07:29:00.000-08:00

Here's a yummy chicken soup my SIL came up with while trying to recreate Bob Evans chicken noodle crock. It was named by my 5 year old niece after her favorite president, Abe Lincoln. Enjoy!

-1 pound chicken tenderloins, thawed (or rotisserie chicken shredded if you are in a hurry)
-1/2 yellow onion, chopped
-1 1/2 cup frozen peas
-1 1/2 cup carrots, chopped (I used fresh, but frozen will work too)
-1/2 bag of egg noodles, approximately 4 cups
-2 boxes chicken broth (or about 5 cans of chicken broth) *I used 2, 48 ounce boxes
-2 packets of chicken gravy mix
-flour
-butter
-olive oil
-parsley flakes
-salt
-pepper
-garlic powder

Season UNCOOKED, thawed chicken with salt and pepper (generously). If using rotisserie chicken, skip this part. Brown chicken in olive oil on medium heat in a stew pot until cooked through. Remove from pan - shred into big chunks and set aside. **I cut up my chicken breasts into 1" pieces while it was still slightly frozen. After thawed, I browned it and left it in chunks.

Put about 3 tablespoons of butter into pot and add carrots and onions. Saute until just about tender and onions are translucent (but not browned). Return chicken to pan; add peas and noodles and chicken broth. **I used 3 cups of frozen mixed veggies instead of peas/carrots. Therefore, I added them here.

Add a dash or two of garlic powder and 1/2 palmful of parsley flakes. Bring to a low rolling boil until noodles are cooked (about 15-20 minutes). Turn heat down to low/med. Ladle out some broth only (about 4 ladles) into a separate saucepan. Add some flour and chicken gravy packets and whisk until a creamy roux forms. If it's too chunky, add some more broth and whisk. Add roux back into pot, stir it all together to thicken your soup.

Bowtie Lasagna

2011-01-27T17:14:00.000-08:00

Thanks to my friend Kate for passing on this simple recipe...

-1 pound Ground Chuck (I always use the extra lean beef or turkey for stuff like this)
-5 cups Bow Tie Noodles
-3 cups Spaghetti Sauce
-1 tablespoon Olive Oil
-1 teaspoon Salt
-½ teaspoons Garlic Powder
-1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
-½ cups Mozzarella Cheese
-½ cups Sour Cream

Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. Add your fried meat, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

From the kitchen of Kate Van Yperen (courtesy of The Pioneer Woman).

Breakfast Cookie

2011-01-23T12:27:00.001-08:00

One of Scott's coworkers passed this recipe along to me. I tend to burn everything I bake, but thought I'd give them a try with Adam this week. They turned out great! Adam wasn't too keen on the taste, but he doesn't like "cookies" unless they have chocolate chips. Zach and I have been scarfing them down. I'm not sure I'd let the kids eat these for breakfast, but I don't feel guilty giving these to them (or myself) as a snack. I will admit that I HAVE eaten a few for breakfast this week! :)

-1/2 cup butter (I used margarine because I never have butter on hand)
-1/2 cup peanut butter (I used crunchy)
1/4 cup molasses
-3/4 cup honey
-1 tsp. vanilla
-2 large eggs

-1/2 cup all purpose flour
-1 tsp. baking soda
-1 cup whole wheat flour
-1/2 cup wheat germ
-3+ cups oats (I only had quick oats on hand and ended up using 3 cups exactly...didn't need to add any more)
-1/2 tsps salt
-1 tsp. cinnamon
-1 cup dried fruit bits (Adam selected dried blueberries, cranberries, and chopped dried apples to add in)

Cream together wet ingredients. Add dry ingredients and mix. You may need more than 3 cups of 0ats depending upon consistency. I only ended up using 3 cups. Use an ice cream scoop for large breakfast sized cookies. Flatten out cookies with your fingertips just a bit before putting them in oven. Bake @ 350 degrees for 10-12 minutes until light brown. Makes about 20 large cookies.
As was suggested to me, after they were cool, we individually wrapped each cookie. This makes them easy to grab as a snack on the go and helps keep them moist.

Easy Chicken Pot Pie

2011-01-18T10:30:00.000-08:00

I LOVE Chicken Pot Pie! My favorite CPP recipe is my SIL Kelly's, which you can find here. However if I'm in a hurry and don't have all the ingredients for that one on hand, I'll throw this together. Still super yummy and all 3 boys enjoy it.

-1 (10 ounce) pkg. frozen peas and carrots (I just buy mixed veggies with peas, carrots, corn, lima beans - or just through in a variety of what you have canned or in your freezer)
-1/2 cup chopped onion
-1/2 cup fresh mushrooms, chopped
-1/2 cup butter
-1/3 cup flour
-1/2 teaspoon salt
-1/2 teaspoon dried sage or thyme
-1/8 teaspoon pepper
-2 cups chicken broth
-3/4 cup milk
-3 cups cubed chicken, cooked (I cube it and then saute for a few minutes until browned)
-parsley
-1 refrigerated Pillsbury pie crust**

Cook peas and carrots by microwave directions. Cook onions and mushrooms in butter until tender. Stir in flour, salt, sage or thyme, and pepper. Add chicken broth and milk. Cook until thick and bubbly. Stir in peas and carrots, chicken, and parsley. Pour into a pie plate. Cover with pie crust. Bake 1 hour for 350 degree.

**You can also use 2 pie crusts if you prefer. Layer one in your pie plate and pour the chicken mixture in. Then, lay the additional pie crust on top, pinching the lower and top crust edges together to seal.

Brussels Sprouts with Pancetta and Onions

2011-01-10T07:33:00.000-08:00

I hadn't eaten brussels sprouts in about 15 years and HATED them as a kid. However, seeing them in the store over the last month or so, I've been tempted to try making them. This recipe was loved by everyone except Adam...how can you go wrong with anything that has pancetta/bacon in it? I even made this for a skeptical crowd for Christmas dinner and it got glowing reviews (unless they were lying!).

-1 1/2 pounds brussels sprouts, trimmed and halved
-4 ounces of pancetta, diced (I use about 6 ounces of bacon instead because I ALWAYS have bacon on hand)
-1 large onion, quartered and thinly sliced crosswise
-1/2 t kosher salt
-1/4 t freshly ground black pepper
-2 T red wine vinegar (optional...I don't add this)

Bring 1 inch of lightly salted water to a boil in a large, deep skillet. Add sprouts and simmer, covered, until crisp-tender - about 6 to 8 minutes. Drain in a colander and run under cold water to cool.

Wipe out the skillet. Add pancetta (or bacon) and cook over medium heat, stirring occassionally, until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper towel-lined plate.

Add onion to drippings in skillet and cook, stirring occasionally, until tender and golden, 8 to 10 minutes. Increase heat to medium-high. Add sprouts, salt and pepper, and cook, tossing, until heated through, about 3 minutes. Add pancetta/bacon (and vinegar if you choose) and toss to combine. Serve immediately.

**Surprisingly, these warm up great the next day in the microwave and don't get mushy. I'm so excited that I tried this recipe...SURPRISE, I actually love brussels sprouts!

PREP AHEAD - If you want, you can prep ahead of time to make the cook time a little quicker. I've always done this and it tastes just as good. Cook the brussels sprouts and drain/cool. Then refrigerate for up to 1 day. When ready to make, bring them to room temperature, then continue on with recipe.

Per serving: 99 calories, 9 grams protein, 3 grams fiber, 6 grams fat (2 grams saturated), 7 mg cholesterol, 198 mg sodium

Kim's Smoothies

2011-01-05T08:18:00.000-08:00

Scott and I were addicted to smoothies back in our pre-kid days. While on vacation last week, he had a craving for one and it's now become part of our everyday breakfast routine again. The kids are loving them and beg for one in the morning. They are so easy and healthy. Plus, the kids LOVE pushing the on and off buttons on the blender for me. They will eat anything that they had a hand in making.

I've never followed a recipe, but wrote down some estimated ingredients for Scott's sake the other day and thought I'd also share with you.

-2 bananas
-2 cups orange juice
-3/4-1 cup of yogurt (I use plain low-fat yogurt, but you could also use greek yogurt. In a pinch, any flavor yogurt will do...this morning I used vanilla because I ran out of plain)
-2 cups frozen fruit
-1-2 T wheat germ
-1-2 T honey

Dump all your ingredients in a blender and blend until smooth. I always use frozen strawberries or blueberries, but I'm sure raspberries, peaches or other frozen fruit would work well too. You could also use fresh fruit but then would need to add some ice to your smoothie before blending. Makes about 4 cups.

Broccoli and Spinach Mac & Cheese

2011-01-01T07:17:00.000-08:00

This is the new mac and cheese staple in our house. Everyone loves it and I don't feel guilty giving it to the kids.

-12 ounces bowtie pasta
-1 bag (12 ounces) frozen broccoli
-1 T unsalted butter, plus more for the dish
-2 shallots, chopped (I never have shallots so I always use regular white onions)
-1 package (8 ounces) sliced mushrooms
-4 cups whole milk (I always use 2% or skim...whatever we have on hand)
-1/4 cup flour
-1 t kosher salt
-1/2 t freshly ground pepper
-1 bag (5 ounces) baby spinach
-5 ounces fontina cheese, grated (1 1/4 cups)
-1/3 cup, plus 2 T grated Parmesan

Heat oven to 425 degrees F. Butter a shallow baking dish (approximately 3 quart dish). Cook the pasta according to package directions, adding the broccoli during the remaining 3 minutes of cooking. Drain and return the broccoli and pasta to the pot.

Meanwhile, melt the butter in a large deep skillet over medium heat. Add onions and mushrooms and saute until tender, about 5 minutes. In a medium bowl, whisk together milk, flour, salt and pepper. Pour into skillet and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in spinach. Remove from heat and stir in 1 cup of the fontina and 1/3 cup of the Parmesan cheese.

Pour sauce into pot with pasta and broccoli and toss to coat. Transfer to the prepared dish and sprinkle with remaining fontina and Parmesan. Bake until the cheese melts and is beginning to brown, about 10 minutes.

Per serving: 394 calories, 18 grams protein, 18 grams carbs, 4 grams fiber, 13 grams fat (7 grams saturated), 40 mg cholesterol, 606 mg sodium

Nanny's Kielbasa & Sauerkraut

2010-11-13T12:07:00.001-08:00

Here's the recipes for my Grandma's AMAZING kielbasa and sauerkraut - a staple in our house. I serve this with creamy homemade mashed potatoes or pierogies.

-3/4 stick of margarine or butter
-1 small onion, chopped
-32 ounce jar of sauerkraut
-2-3 packages (14 ounces each) of polish kielbasa (I use the turkey kielbasa)
-1/4 cup pastina (Miniature star shaped pasta - find it in the pasta aisle. I put these in tomato soup too!)
-1-2 tablespoons caraway seeds (optional)

Melt butter in a pan and saute onion for a few minutes. Meanwhile, thoroughly rinse sauerkraut. (I dump the sauerkraut in a colander and rinse and squeeze it with my hands for about 5 minutes). Add sauerkraut to onion, add 1 cup of water, and lightly simmer uncovered for about 45 minutes. Check and stir often to make sure there is still some water on the bottom of the pan...just enough that the sauerkraut doesn't burn.

After 45 minutes, cut kielbasa into 1 inch pieces and add it to the pan. Add pastina and caraway seed, stir and cook until kielbasa is warmed through.

From the kitchen of Helen Midagliotti.

Carolyn's Easy Shepherd's Pie

2010-11-08T18:51:00.001-08:00

I usually like my Shepherd's Pie made with peas, but this one is super tasty (and easy). I couldn't stop with one helping. I love to double this and make a second "pie" to freeze.
-1 pound of ground beef or turkey
-1 packet of meat loaf seasoning (I used McCormick's)
-1 small onion, chopped
-1 clove of garlic, chopped
-1/2 teaspoon salt
-1 can of diced tomatoes
-1 can cream of mushroom soup
-2 cans of green beans, well-drained
-2 pounds of potatoes, peeled and cubed
-2 tablespoons butter or margarine
-2 tablespoons cream cheese or 1/3 cup sour cream (I used sour cream - isn't everything better with sour cream?)
-2/3 cup warmed milk (more or less as needed)
-Chopped chives (optional)
-2 cups shredded cheese (I used co-jack)

Brown the ground beef in a large skillet and drain fat. Add in meat loaf seasoning, onion, garlic and salt. Simmer for 15 minutes. Stir in tomatoes and soup. Simmer 15 minutes longer. Pour this mixture into a greased 9X13 inch baking dish. Cover the meat mixture with the drained green beans.

Meanwhile, boil potatoes until fork tender (usually about 10 minutes). Drain well. While hot, mix (I use an electric mixer or an old fashioned potato smasher depending on my mood!) the potatoes with the butter, cream cheese or sour cream, chopped chives, and salt and pepper to taste. Add about 2/3 cup of warm milk (more or less as needed) and mix until you get a spreadable consistency. Spread the mashed potatoes over the green bean layer. Dish may be covered and refrigerated overnight at this point if wanted.

Bake, uncovered, at 350 degrees for about 30 minutes (longer if it has been refrigerated) until heated through. Remove from oven and cover with 2 cups of shredded cheese. Return to oven just until cheese is melted (5 minutes) and serve hot.

From the kitchen of Carolyn Hill.

Mustard Baked Pork Chops

2010-11-07T04:47:00.000-08:00

Tasty and super easy recipe. Scott and Adam do not like mustard, but they scarfed up these pork chops!

-Pork chops (I used 3, 1 inch thick boneless chops)
-Mustard (I used spicy brown mustard)
-Flour
-2 cans of chicken with rice soup and 2 cans of water (I only added 1 can of water and it was still quite watery. My suggestion is to just add the canned soup)

Cover pork chops with mustard and then dip in flour. Place pork chops in a pan with a little oil and brown for a few minutes on each side. Then, place pork chops in a 9X13 inch baking pan and add the cans of soup/water. Cover with foil and bake for 30 minutes at 350 degrees. Remove foil and bake another 30 minutes.

From the kitchen of Stephanie D'Amico.

Chocolate Chip Pumpkin Bread

2010-11-03T18:40:00.000-07:00

I think I need to stock my pantry with canned pumpkin...

Cooking time: 1 hour + Preheat oven to 350 degrees
-3 cups white sugar
-1, 15-oz can of pumpkin puree
-1 cup vegetable oil
-2/3 cup water
-4 eggs
-3 ½ cups flour
-1 tablespoon ground cinnamon
-1 tablespoon nutmeg
-2 teaspoons baking soda
-1 ½ tsp salt
-1 cup semi sweet chocolate chips
-½ cup chopped walnuts (optional)

Grease 3 1-lb. size coffee cans or 3 9x5-inch loaf pans. Combine sugar, pumpkin, oil, water, eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, salt. Fold in chocolate chips and nuts. Fill cans ½ to ¾ full.

Bake until knife comes out clean. Cool on wire racks before removing from cans or pans.

From the kitchen of Gena Navitskis.

Sweet Potato Autumn Stew

2010-11-03T07:24:00.000-07:00

I had this for the first time during my Grand Canyon trip and it is YUMMY! Perfect on a crisp fall day which we are finally getting here in Texas in November. I had it will chicken, but you can make it with beef too.

-1 teaspoon vegetable oil
-1 pound lean beef stew pieces, cubed chicken breasts, cubed
-1/2 cup chopped onion
-1 clove garlic, minced
-3 1/2 cups water
-3 teaspoons beef or chicken bouillon granules (or you can substitute 3 1/2 cups beef or chicken broth for the water and bouillon)
-1 (14.5 ounces) sliced stewed tomatoes (not drained)
-2 cups peeled, diced sweet potato
-1 1/2 cups diced red potato
-1 cup sliced mushroom (optional)
-1/4 teaspoon allspice
-1/4 teaspoon cloves
-1/2 teaspoon salt
-1/2 cup frozen petite green peas

NOTE: you can substitute any veggie you want. I usually do a bit less potatoes and add 1 or 2 cups of chunked butternut squash--awesome taste and healthier too.)

Heat vegetable oil in large stock pot over med-high heat. When hot, add meat, onion, and garlic. Cook 4 to 5 minutes or until done. Add water, bouillon, tomatoes, both potatoes, mushrooms, spices, and salt. Bring to a boil. Cover and reduce heat; simmer for 25 minutes or until veggies are tender. Add peas and cook 5 more minutes. Excellent garnished with sour cream and served with hot crusty bread.

I'm sure this can be made in a crock pot, but I've never tried.

Calories: 250, Protein 29g, Carb 43 g, Fat 7 g (saturated 2 g), cholesterol 69 mg, sodium 560 mg.

From the kitchen of Bethany Keller.

Pumpkin Bread

2010-11-03T04:59:00.000-07:00

I have a few fall recipes to share with you. I could eat an entire loaf of this pumpkin bread by myself!

-3 cup sugar
-1 cup vegetable oil
-4 eggs, beaten
-1 16oz can pumpkin (this is the smaller can)
-3 1/2 cups flour
-2 teaspoons soda
-2 teaspoons salt
-1 teaspoon baking powder
-1 teaspoon nutmeg
-1 teaspoon all spice
-1 teaspoon cinnamon
-1/2 teaspoon ground cloves
-2/3 cup water
-pecans if desired

Preheat oven to 350 degrees. Cream sugar and oil together. Add eggs and pumpkin. Mix well. Sift together dry ingredients. Add water. Mix all ingredients together (add nuts here if you wish). Pour into two well greased and floured 9x5 inch loaf pans. Bake for 50-60 min or until knife comes out clean (this is the key step--don't overcook, but don't undercook either...the last few minutes the bread will set up pretty quickly, and remember it will continue to cook a bit out of the oven). Let stand 10 minutes, remove from pan to cool. It's easy to double the recipe and then freeze for weekend mornings/holidays.

From the kitchen of Bethany Keller.

Parmesan Encrusted Chicken

2010-10-19T04:35:00.000-07:00

-4-6 boneless, skinless chicken breasts
-2 cups crushed corn flakes
-3/4 cup grated parmesan
-1 stick of butter, melted
-1 envelop buttermilk ranch dressing

In a bowl, mix together dry ingredients. Dip chicken breasts in butter and then coat in the dry ingredients mixture. Spoon a little of the butter over each chicken breast. Bake on a greased cookie sheet at 350 degrees for 30-35 minutes or until chicken is cooked through.

From the kitchen of Jenny Iverson (page 129 in the Bolar Cookbook).

Breaded Pork Tenderloin in Wine Sauce

2010-10-15T19:50:00.000-07:00

I could have eaten the entire pork tenderloin myself.

-1-2 pound pork tenderloin
-1 stick of butter
-1 cup bread crumbs
-2 T Parmesan cheese (I used freshly shaved)
-1 t basil
-1 t garlic salt
-4-5 green onions, chopped
-white wine (I used red)

Melt butter and set aside. Combine bread crumbs, cheese, basil, and garlic salt. Roll pork in butter and then bread crumb mixture. Bake at 375 defrees for 45 minutes. Chop green onions and saute in butter and a little wine. Pour over pork and bake for another 5 mintues or so.

This recipe works well for chicken as well.

From the kitchen of Lisa Stone.

Crockpot Enchiladas

2010-10-13T14:39:00.000-07:00

Super simple and tasty. Scott downed 3 servings tonight. This recipe is a keeper!

-1 pound ground beef (I used ground turkey)
-1 small onion, chopped
-1 clove garlic, minced
-1 can cream of mushroom soup
-1 (4 ounce) can of chopped green chiles
-1 (10 ounce) can enchilada sauce
-10 corn tortillas
-3 cups shredded Monterey Jack cheese
-paprika
-chopped fresh cilantro

In a large skillet, cook beef, onion, and garlic until browned. Stir in soup and chiles. Spray 4 quart crockpot with nonstick spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 3 tortillas over sauce, overlapping, and breaking in half to make an even layer. Top with 1/3 of the beef mixture, spreading evenly. Drizzle about 1/4 cup enchilada sauce over beef mixture. Sprinkle with 1 cup of cheese. Repeat layering twice, using 3 tortillas and half of the remaining beef mixture, enchilada sauce, and cheese in each layer. End by layer 3 more tortillas over your creation. And pour remaining enchilada sauce on top. Sprinkle with just a little cheese and paprika over top. Cover and cook on low for 4 1/2 - 5 1/2 hours. Spoon our helpings with a spatula and sprinkle individual servings with cilantro.

From the kitchen of Steffanee Masten (p. 110 in the Bolar Cookbook)

Pork Chops with Baked Apples and Stuffing

2010-10-01T09:42:00.000-07:00

-6 boneless pork loin chops, 1 inch thick
-1 (6 ounce) pkg. stuffing mix (I used Stovetop for Pork)
-1 (21 ounce) can apple pie filling with cinnamon
-1 T vegetable oil

In a skillet, brown pork chops in oil over medium-high heat (do not cook through). Set pork aside, keep warm. Prepare stuffing according to package directions, set aside. Spread pie filling into a greased 9"X13" baking dish. Place pork chops over pie filling and spoon stuffing on top. Cover and bake at 350 degrees for about 35 minutes or until pork is cooked through.

From the kitchen of Jessica Kabel.

Mexican Lasagna Take 2

2010-09-27T13:53:00.000-07:00

This tastes just like chicken enchiladas.

-1 lb shredded chicken breast
-1 package whole wheat tortillas
-2 cans cream of chicken soup (light)
-16 ounces sour cream (light/fat free)
-2 cups shredded 4-cheese blend

Preheat oven to 350 degrees. Boil chicken with salt and pepper. Shred with fork. Mix sour cream and cream of chicken soup together in a separate bowl (your lasagna “sauce”). Spray bottom of 9x13 pan with Pam. Build your lasagna in layers in order: start with a small amount of sauce on the bottom, cover with tortillas (your lasagna “noodles”), add chicken and cheese. Continue your layers and end with sauce and cheese on top. Cover with foil and bake from 1 hour at 350. Remove foil for last 15 minutes if you want to brown the cheese. Cut like you would a lasagna. Top each serving with a little salsa.

From the kitchen of Jennifer Blueter

Mesquite BBQ Drumsticks

2010-08-24T14:34:00.000-07:00

I finally got Scott to type up his drumstick recipe for me. I am still not a huge fan of meat on bone, but this chicken is awesome. The boys love it. Happy grilling!

-2 handfuls dry mesquite woodchips in heavy aluminum foil x 2
-chicken drumsticks (I think he usually buys a package of 10)
-Kraft Zesty Italian salad dressing

Poke some holes in foil to allow smoke to escape. Place over indirect heat in 300 degree grill. Replace with 2nd set of woodchips about 30 minutes in for fresh smoke.

Place chicken on grill without any marinade. Turn chicken every 5 minutes. After about 20 minutes, begin pouring Kraft Zesty Italian dressing over chicken. Will use about ½ of a 16 oz. bottle. The dressing has oil in it and will cause flare ups.

Cook chicken about 45-55 min.

Pineapple Cheeseball

2010-08-04T07:23:00.001-07:00

-1 block of cream cheese, softened
-1 medium onion, diced small
-1 8 ounce can crushed pineapple, drained
-chopped pecans

Mix all and leave some pecans for rolling on the ball for decoration. Refrigerate overnight or much longer for better taste! Serve with crackers.

From the kitchen of Angela Smith.

Asian Lettuce Wraps

2010-08-04T06:52:00.000-07:00

I am not a big Asian food lover. However, I do love me some P.F. Changs!!! Is anyone else obsessed with the lettuce wraps there? I was completely craving lettuce wraps last night and decided to try and make them with what I had in the fridge. Here's what I came up with. Scott is asking for them again so I guess that's a good sign!

-1/2 pounds ground turkey
-6 green onions with tops, chopped
-1/2 t garlic, chopped
-3/4 cups of carrot (chopped or shredded)
-3 T hoison sauce (you find it in the Asian food aisle)
-2 T soy sauce
-1/4-1/2 Sirachi hot sauce (you find it in the Asian food aisle)
-2 cups of jasmine rice
-2 1/2 cups of water
-1 head of iceberg lettuce

Put the jasmine rice and water in the rice cooker and hit start. We love our rice cooker! Before starting on the meat, prep your iceberg lettuce. Remove the core and then slice the head in half. Carefully peel off layers of lettuce - you are going for as many solid pieces of lettuce as you can...they should resemble a taco shell. Rinse each piece of lettuce and drain on paper towels.

Meanwhile, add about 2 tablespoons of olive oil to a wok or skillet. Add turkey, onions, and garlic and cook until turkey is browned. Add carrot, hoison, soy and sirachi sauces.

To serve, scoop a little rice into a piece of lettuce. On top of the rice, add some of the meat mixture, wrap the piece of lettuce closed like a burrito and enjoy!

**Mushrooms and peanuts would also be great in this recipe but I didn't have any at home to try it.
**I only used 1/4 t sirachi because I made this for the kids. I'd probably add more if it were for me...I love it spicy!

Quick Pasta Carbonara

2010-08-04T06:42:00.000-07:00

An easy and quick carbonara...everybody loved it! Leftovers were great too.

-1/2 pound of pasta (my favorite is penne)
-6 slices of bacon
-1/2 cup cream cheese, cubed
-1 cup frozen peas
-1 cup of milk
-1/2 cup Parmesan cheese
-1/2 t garlic

Cook pasta as directed. Meanwhile, cook bacon in a large skillet. Drain bacon slices on paper towel. When cooled, chop bacon up. Reserve 2 tablespoons of bacon grease in the skillet but drain the rest. Add remaining ingredients to skillet. Cook and stir until heated through and bubbly. Drain pasta and add to skillet. Add chopped bacon. Stir and serve.

As you can see, I popped some grape tomatoes in just before serving this batch.

Mexican Lasagna

2010-06-09T14:03:00.000-07:00

-1 pound lean ground beef (or turkey)
-1 (1 ounce) package taco seasoning mix
-1 (14 ounce) can peeled and diced tomatoes with juice
-1 small can of corn
-6 (10 inch) whole wheat tortillas
-1 1/2 cups prepared salsa
-1 cup shredded Mexican mix or Cojack cheese, divided

Brown the ground beef and drain fat. Stir in the taco seasoning and tomatoes. Line a greased 9x13-inch baking dish with half the tortillas. I cute the tortillas in half and line the straight edges around the edges of the casserole dish then fill in the rest randomly. Spoon the beef mixture into the dish, sprinkle with 1/2 cup cheese, then top with the remaining tortillas. Spread salsa over the tortillas (make sure they are all coated with salsa) and sprinkle with the rest of the cheese. Bake at 350 degrees F for 20 to 30 minutes, or until cheese is melted and bubbly. Cut in pieces and serve just like you would a regular lasagna.

*I use the kind of salsa with black beans in it. If you use plain salsa, you could also throw in half a can of drained black beans into this casserole as well.

Buffalo Chicken Dip

2010-04-09T11:02:00.000-07:00

This is an appetizer that my friend made for our Super Bowl party a couple months ago. It was so tasty that I just had to get the recipe. It tastes like buffalo chicken wings dipped in blue cheese...need I say more?

-1, 8-ounce package cream cheese
-2 cups cooked chicken (a store-bought rotisserie chicken works best), shredded
-1/2 cup buffalo wing sauce, recommended brand = Texas Pete
-2 tablespoons butter, melted
-1/2 cup blue cheese dressing (eyeball it) **you can substitue ranch if you don't like blue cheese
-1/4 to 1/2 cup shredded mozzarella cheese (eyeball it)

Preheat oven to 300°F. Cover the bottom of an 8x8" dish or pie plate with cream cheese. In a large mixing bowl, combine the shredded chicken, wing sauce and butter, and pour over the cream cheese-filled dish or pie plate. Top with just enough blue cheese dressing and mozzarella cheese to cover (adding too much cheese will cause a thick skin to form that will make eating the dip difficult once the cheese cools). Heat the dip in the oven for 20 minutes. Serve with Scoops (Tortillas or Fritos) alongside for dipping.

From the kitchen of Katie Talbert.

Cashew Chicken

2010-04-09T06:51:00.000-07:00

Scott has been on earlies this week for what seems like the first time in ages. Therefore, he's actually been home at a decent time to eat with us...motivating me to actually cook a little this week.

I tried a new recipe from my Bolar cookbook last night (page 94 for you ladies who have it)...a super easy and tasty cashew chicken meal. All the boys loved it (except Adam who doesn't like anything these days unless it's his idea to eat it).

-2 boneless/skinless chicken breasts (I used 4 breasts instead)
-cornstarch
-olive oil
-5 T white wine vinegar (I used red wine vinegar because that's all I had on hand)
-5 T soy sauce
-5 T sugar
-1 cup green onions, chopped
-2 cups mushrooms, sliced
-1 cup cashews
-ginger
-minced garlic
-red cayenne pepper flakes
-sesame seeds

Cut up chicken into bit size pieces (this is done more easily when chicken is still slightly frozen) and coat with cornstarch. Place about 4-5 tablespoons of olive oil in a wok or large skillet and brown chicken. When brown, place chicken on a plate with a paper towel to drain and set aside. In a bowl, mix vinegar, soy sauce, and sugar. Add a little olive oil to wok and then add sauce. Add green onions and mushrooms and saute and stir for about 2 minutes. Add chicken and stir so that chicken is coated with the sauce. Add ginger, minced garlic, pepper flakes, and sesame seeds (I added about 1 clove of garlic and a few healthly shakes of all the rest....not quite as much of the pepper flakes). Stir in cashews. Simmer for a few minutes. Serve with rice.

This time I omitted the red pepper flakes and only dashed some on top of the adults plates...I didn't want to make the dish too spicy for the kids.

I served this with some crunchy chow mein noodles for topping and fortune cookies for dessert.

From the kitchen of Alison Pardee.

Mediterranean Pasta

2010-04-07T04:53:00.000-07:00

I had the most AMAZING pasta dish at my friend Katie's last night and had to share the recipe. This was restaurant quality pasta and she swears is wasn't too difficult to make. I can't wait to make this for Scott!

-3 tablespoons olive oil
-1 pound skinless boneless chicken breasts, sliced diagonally
-1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup)
-2 tablespoons garlic, minced
-1 pound fresh angel hair pasta
-1/4 cup fresh basil
-1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
-1/2 cup kalamata olives, pitted (1/4 pound)
-6 ounces feta cheese, crumbled
-1/4 cup heavy cream
-2 teaspoons dried oregano
-Salt and pepper, to taste

Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.

Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving

From the kitchen of Katie Talbert (courtesy of Tyler Florence)

Ork's Bacon Bites

2010-02-19T11:39:00.000-08:00

These may sound gross, but they are AWESOME. Our friend Ork made them for us at a cookout at his house last summer and I was hesitant to try them...dates, no thank you. My mind was changed immediately. I've made them for a few parties and friends are always hesitant until they taste them. They are one of those appetizers that you just keep eating more of!

-Bacon
-Package of pitted dates (you can usually find them by the nuts in the shell in your grocery store)
-Soy Sauce
-Hot sauce - we use Sriracha Hot Chili Sauce but any hot sauce would (Sriracha can be found in the Asian food aisle)
-Toothpicks

Cut bacon slices in half. Take a piece of bacon and wrap it around a date and secure with a toothpick. Continue until you have as many wrapped dates as you want. Layer in a tupperware container. Sprinkle with soy sauce until the dates are all sitting in a layer of soy sauce. Add hot sauce to taste (we do a couple tablespoons). Seal the tupperware. Shake the container occassionaly to make sure the dates get throughly coated. Let marinate for 30-60 minutes. Grill or broil until bacon is cooked through. I usually broil them since I usually need to keep an eye on the kids while prepping. Ork always grills them on his smoker and they taste even better that way.

These will blow your mind, I promise!

From the kitchen of Joerg Podschun.

Pork Piccata

2010-02-19T11:31:00.001-08:00

I haven't made this for a while, but it was tasty. I originally found it while looking for a recipe to use up the jar of capers I had in my fridge.

-8 thin boneless pork cutlets
-1/4 t salt
-1/4 black pepper
-1/3 cup all-purpose flour
-2 T olive oil
-1 cup chicken broth
-3 T capers
-2 T lemon juice
-1 T butter

Season both sides of pork with salt and pepper. Dredge in flour and shake off excess. Discard remaining flour.

Heat oil in a large skillet over medium-high heat. Add pork and saute for 2 minutes per side. Remove pork to a plate and keep warm.

Add broth and simmer 2 minutes, scraping up any browned bits from bottom of skillet. Stir in the capers and lemon juice. Return the pork to the skillet and simmer gently for about 1 to 2 minutes, until pork is heated through. Whisk in the butter.

Serve with mash potatoes and peas and garnish with lemon and parsley, if desired.

Per serving: 366 calories, 21 g fat (7 g sat), 35 g protein, 7 g carbs, 0 g fiber, 582 mg sodium, 101 mg cholesterol.

All Day Flank Steak

2010-02-19T11:27:00.000-08:00

This is one of our crock pot favorites in this house. Super easy, pretty health, and yummy!

-1 1/2 - 2 pounds flank steak
-1 large onion, sliced
-1/3 cup water
-1 can chopped green chiles
-2 T red wine vinegar
-1/2 t chili powder
-1 t garlic powder
-1/2 t sugar
-1/2 t salt
-1/8 t black pepper

In a large frying pan, brown steak on both sides. Put steak in crock pot. In frying pan, saute onion for 1 minute, then add water, green chilies, vinegar, chili powder, garlic powder, sugar, salt and pepper and saute for another minute. Pour over steak and cook on low for 7-8 hours or on high for 4-5 hours. Slice steak and serve with onions and pan juices. I serve it over rice.

When I am really running low on time, I just throw all the ingredients into the crock pot and it still turns out great.

From the kitchen of Lisa Stone.

Tamale Casserole

2010-02-12T12:33:00.000-08:00

This is like a super easy, mexican pot pie. I usually make it with ground turkey and serve with a dollop of sour cream (and jalepenos for me) on top.

-1 pound ground beef or turkey, browned and drained
-1 can kidney or black beans
-1 small can chipotle peppers in adobo sauce, sliced (I omit this ingredient...too spicy for my kids and it's just as yummy without it)
-1 green pepper, sliced
-1 small yellow onion, diced
-1 can enchilada sauce
-Fresh or canned mushrooms
-2 garlic cloves
-Salt and pepper to taste
-1 pkg. cornbread (or muffin) mix (and ingredients need to prepare it)

Brown the meat and put it in the slow cooker. Stir in everything except the cornbread. Mix cornbread according to package. Pour cornbread mixture over ingredients in slow cooker. Cook on low, 5 hours.

**I mix all the ingredients together in the crockpot except for the corn bread mix. I set the crock pot on low. Five hours prior to dinner time, I prepare the corn bread mixture, layered it on top of the mixture already in the crockpot and kept the crockpot on low for another 5 hours.

Are you still cooking?

2010-02-12T12:02:00.001-08:00

I hope you are still cooking because I have been on a cooking hiatus. I loved posting to this blog because it helped motivate me to continually try out new recipes. One of my goals for this year (yes, I am starting my New Year's resolutions a little late this year) is to get back to my cooking and blogging.

First of all, I need to know...who is really reading (and USING) this blog (besides Kate, of course)? Just as I requested on my personal blog recently, show me some love in the comments section if you stop here regularly. If you ever make any of these recipes, PLEASE comment. I'd love to hear how your meal turned out.

I love ya Kate...you motivate me to continue this blog. Thanks for continuing to come back, especially after I have been a slacker for so long.

At Kate's request, I have been on the hunt for some more crock pot recipes to post. If you have one to share, please e-mail/FB me with it or just post it in the comments section. I usually like to try out recipes before I post them. However, as I've mentioned, I've been a little bit of a slacker in the kitchen lately. I will post some crockpot recipes as I get them and let you know if they are one's that I have actually made.

I am ALWAYS looking for new recipes to try. With two little boys and very little time to get dinner prepped, cooked, and on the table, I am especially interested in simple and quick recipes that still manage to have a lot of flavor. Send them my way, PLEASE!

Keep the comments coming and become a follower of this blog!

Fall Off the Bone Ribs

2010-02-09T09:25:00.001-08:00

-2-3 pounds baby back ribs
-1 medium onion, thinly sliced
-1 green pepper, thinly sliced
-1 yellow pepper, thinly sliced
-1 red pepper, thinly sliced
-Lawry's seasoned salt
-Black pepper

Season ribs with a generous portion of Lawry's on both sides. Sprinkle black pepper on both sides. In a large baking dish (I use a turkey roasting pan), layer peppers and onions around ribs. Refrigerate for 24-48 hours. Bake at 300 degrees for about 8 hours or until meat is tender. I've never tried it, but you could also make this in a crock pot.

The meat will literally just fall of the bone it is so tender. I love to make pulled pork sandwiches with the leftovers. No additional seasoning required. Just put the leftover meat (minus the bones) in a crock pot with a little water so the meat doesn't scorch. Put it on low or high until warm through. Serve on fresh hoagie buns or kaiser rolls. YUM!

From the kitchen of Tava Musial.

Pasta Sauce

2010-01-15T11:20:00.000-08:00

It has been AGES since I've updated this blog. SORRY! However, I am thrilled to hear that some of you still use it look up recipes and try new things. I'm so glad you find it handy and I hope you like the recipes. I love getting your emails telling me you've tried one of the recipes for your family. I've had a few requests to share my homemade pasta sauce recipe and thought of no better way to share it than to post it on this blog.

The recipe below started as my mom's recipe and has grown and changed a little ever time I make a batch of sauce. I hope you like it as much as our family does. When I make sauce it's a half a day event for me. My kitchen gets trashed and I make a total mess with tons of dishes to clean. If I am going to the trouble anyway, I figure I may as well make a HUGE pot of sauce. I end up freezing most of but then I don't have to go through all the drama next time we want some homemade spaghetti and meatballs. If you just want enough to serve your family once, I'd suggest cutting the size of this recipe in thirds. The portions I have below will make about 5 liters of sauce (5 large mason jars full).

*6 cans of whole tomatoes
*3 cans of tomato paste
*1 cup of Parmesan cheese
*1 clove of garlic, finely chopped
*Oregano (a few tablespoons to your liking)
*Basil (a few tablespoons to you liking) - fresh would be great but I tend to usually use dried herbs that I have in the pantry
*Salt & pepper to taste
*Garlic powder to taste
*3 cups water
*1/2 - 3/4 cup onion, finely chopped in a food processor (optional)*
*1/2 - 3/4 cup carrots, finely chopped in a food processor (optional)*
*Meatballs (I'll share this recipe next)
*5-6 Italian Sausages, cut into 2 inch pieces
*5-6 Pork Neck Bones (sounds gross I know, but it really helps flavor the sauce)

Blend whole tomatoes one can at a time in a blender until they are pureed and then add to a large pot (I use a 16 quart stock pot). Add tomato paste, cheese, all the herbs and seasoning, as well as the onion and carrots. Mix well. Add your meatballs, sausage, and neck bones. You do not need to add any meat to your sauce, but I think it flavors is nicely. Bring to a boil and then turn down to a simmer. Let is simmer covered for about 2-3 hours. Remove lid and let is cook to your desired thickness (usually about 30-45 minutes for mine).

When my sauce is done, I carefully fish out all the meat with a slotted spoon and put it in a separate bowl. (Make sure you get all the neck bones out...some of them are little. I toss all the neck bones and meat out but I'm sure it's tasty if you want to eat it.). Then, I get out another large pot and put a large holed colander on top. I ladle the sauce over the colander and then rub it down over the colander until it drips into the other pot. This makes sure to catch any large chunks of veggies, bones, etc. that you don't want in your sauce. After this, I funnel the sauce into mason jars and either use it within a few days or freeze it. I label the masong jars with some masking tape and make sure to include the date. As I mentioned before, this recipe will make about 5 liters (5 large mason jars) of sauce.

*If you want, you can start out by cooking diced garlic, onion, and carrots in some olive oil and then purifying them in a food processor and adding to the sauce...either way works well.

I hope you like it! As I said, this is just my latest version. If you keep the basics the same, you can experiment with all kinds of flavors. Good luck!

Guacamole Salad

2009-08-27T13:22:00.000-07:00

-1 pint grape tomatoes, (halved)
-1 yellow pepper (diced)
-1 (15 oz) can black beans (rinsed and drained)
-1/2 cup diced red onion
-2 Tbls. minced jalapeno pepper
-1/2 tsp. lime zest

Place above in a large bowl.

Dressing:
-1/4 cup fresh lime juice
-1/4 cup olive oil
-1 tsp. salt
-1/2 tsp. pepper
-1/2 tsp. minced garlic
-1/4 tsp. cayenne pepper

Whisk together, pour over vegetables and toss well.

-2 ripe avocados (DICED)

Just before serving, fold the avacados into the salad. Serve at room temperature.

French Toast Casserole

2009-05-13T13:28:00.000-07:00

I haven't tried this one yet, but it sounds so yummy for a brunch.

-1 large loaf of French bread (not sliced)
-1, 8 ounce pkg. cream cheese
-12 eggs
-1 3/4 cups half and half
-1/4 cup maple syrup
-6 T melted butter
-Cinnamon
-Powdered sugar

Cut bread into cubes. Layer half of the cubes in a 9"X13" pan. Cut cream cheese into small cubes and scatter over bread. Sprinkle with cinnamon. Cover with remaining bread. Wisk together eggs, half and half, syrup, and butter and pour evenly over bread. Press down to soak up egg mixture. Sprinkle with more cinnamon. Bake uncovered at 350 degrees for 45-50 minutes. Sprinkle with powdered sugar and serve with hot strawberry sauce.

Strawberry Sauce
-2 cups strawberry preserves
-2 cups strawberries (fresh or frozen)
-Heat in saucepan (do not boil)

From the kitchen of Sabrina Chango

Easter Quiche

2009-04-29T16:55:00.000-07:00

I'm still trying to use some of the ham I have in my freezer from Easter. I threw the ham and a concoction of other stuff I needed to use up in my fridge together and it turned out pretty good. This turned out to be one of my best quiches yet!

-1 cup shredded swiss cheese
-1 cup shredded colby and monterey jack cheese
-2 T flour
-1 1/2 cups half and half
-4 eggs, slightly beaten
-1 - 1 1/2 cups finely chopped ham (could've been a little more or less...I just sort of eyeballed it)
-2-3 pieces of crumbled bacon
-salt and pepper to taste (about 1/4 t each)
-pie crust

Combine all ingredients in a bowl. Pour into an unbaked pie crust. Place pie plate on a cookie sheet that is covered in foil to protect your oven from any potential spillovers. Bake at 350 degrees for 50-65 minutes or until a knife comes out clean.

Bean Soup

2009-04-17T16:43:00.000-07:00

Thanks to my sister-in-law, Kelley, for sharing her bean soup recipe so I could use up some of my left over Easter ham. Fab recipe!

-3 cups diced ham
-1 1/2-2 cups chopped carrots
-1 small onion, chopped
-3 cans of pinto beans, rinsed
-1 can of chicken broth
-1 T brown sugar
-1 t salt
-1 t pepper
-1/2 cup heavy cream
-Water to fill

Combine all ingredients in large pot. Cook on low for about 3 hours or unitl soup has thickened and veggies are tender. Add water as needed to keep a steady fluid base and so soup doesn't burn. Serve with warm French or Italian bread for dipping.

From the kitchen of Kelley Midagliotti

BTZ Alfredo Pasta

2009-04-03T10:20:00.000-07:00

Creative name, huh? This is something I came up with last night while trying to use up stuff in my fridge. It turned out to be really yummy so I thought I'd share. Only took me about 15 minutes to put together. Enjoy!

-6-7 slices of cooked bacon, crumbled (the "B")
-1 pint grape tomatoes, sliced in half (the "T")
-2 small zucchinis, sliced in half lenthwise and then cut into 1/4 inch piece (the "Z")
-8-10 ounces, mini farfalle/bowties (Barilla's Piccolini line), cooked and drained
-1 jar of alfredo sauce
-shredded Parmesan cheese
-Olive oil
-1/2 tsp. minced garlic

While cooking your pasta, saute tomatoes and zucchini in in a skillet with olive oil and garlic for about 5 minutes. Add alfredo sauce, stir to combine, bring to a boil and then lower heat to a simmer. Add in drained pasta and bacon. Stir to combine. Top with Parmesan cheese and serve.

Hungarian Paprika Chicken

2009-03-01T19:00:00.000-08:00

Very good. Reminds me of a tomatoey (is that a word??) chicken version of beef stroganoff. It was a hit!

-2 T olive oil
-1 large onion, chopped
-4 boneless, skinless chicken breasts
-1 large yellow pepper, chopped
-3 plum tomatoes, chopped
-1 t hot Hungarian paprika**
-1 t paprika
-2 t cornstarch
-1/2 t each salt and black pepper
-1 cup reduced fat sour cream.

Heat oil in a large skillet over medium-high heat. Add onion to skillet and cook for 4 minutes or until softened. Add chicken to skillet. Cover and cook for 5 minutes. Stir in pepper, tomatoes and both paprikas. Reduce heat to low and simmer, covered for 18 minutes. In a small bowl, stir cornstarch, salt and black pepper into sour cream. Add sour cream mixture to pan and cook, uncovered for 5 minutes or until sauce has thickened. Serve over rice or egg noodles.

Per serving: 416 calories; 17 g fat (6 g sat); 50 g protein; 14 g carbs; 2 g fiber; 462 mg sodium; 146 mg cholesterol

**I didn't have Hungarian paprika so I just used 2 t of regular paprika and it turned out just as yummy!

Creamy Pasta & Chickpeas

2009-03-01T18:45:00.000-08:00

Yummy new Family Circle recipe for you to try. This is a great one for the Fridays of Lent!

-1 pound asparagus, cut into 1 inch pieces
-1 red pepper, chopped ( I use whatever color peppers I have on hand)
-1/2 teaspoon each salt and black pepper
-8 ounces penne pasta
-1 can (15.5 ounces) chickpeas, drained and rinsed
-1 pkg. (4.4 ounces) light spreadable herb (I use a 6 ounce container of Alouette brand...you can find it by the feta, brie, and other soft cheeses)
-heavy dash of nutmeg

Cooke penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.

Meanwhile, coat a medium-size nonstick saucepan with a few tablespoons of olive oil; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon salt and pepper to pot. Cook, stirring, for 6 minutes.

Over medium heat, stir pasta into veggie mixture. Add remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.

Per serving: 280 calories; 4 g fat (1 g sat); 15 g protein; 47 g carbohydrates; 8 g fiber; 553 mg sodium; 6 mg cholesterol

Cinnamon Cheesecake Streudel

2009-02-01T13:44:00.000-08:00

Here's a yummy sounding recipe that my sister-in-law just shared with me. Sounds like homemade Cinnabon if you ask me. Can't wait to try it!

-2 cans cresent rolls
-1 1/2 cups sugar
-1 stick butter
-2 - 8 ounce packages of cream cheese
-1 T vanilla
-1 T cinnamon

Preheat oven to 350 degrees. Spread one can of cresent rolls onto the bottom of a greased 9 x 13 pan, sealing the seams. Mix cream cheese with 1 cup of sugar and vanilla. Spread cream cheese mixture onto bottom layer of cresent roll. Put remaining can of cresent rolls on top of cream cheese mixture, sealing the seams. Melt stick of butter and pour over top of cresent roll. Combine remaining 1/2 cup of sugar and 1 tbs of cinnamon in a bowl; sprinkle all over the top of the melted butter. Bake for about 30 minutes. Refrigerate until cooled - about 30-60 minutes. Enjoy with coffee or as part of a brunch!

From the kitchen of Kelley Midagliotti.

Chicken Saute

2009-01-27T12:09:00.000-08:00

-4 tbsp. butter
-4 boneless, skinless chicken breasts
-2 tbsp. flour
-Salt & pepper
-½ cup onion, chopped
-1 ½ cups red potatoes, diced
-1 cup chicken broth
-2 sprigs fresh thyme (you can also use dried thyme)
-1 ½ cup fresh green beans, trimmed and cut into 1” pieces

In a large skillet, melt 2 tbsp. butter over medium heat. Dredge chicken in flour, shaking off excess. Sprinkle with salt and pepper. Cook chicken until brown, about 3 minutes per side. Remove chicken from skillet. Add 1 tbsp. butter to pan. Add potatoes, broth and thyme; season with salt and pepper. Bring to a boil; reduce to a simmer. Cover; cook until sauce is slightly thickened and chicken is almost cooked through, about 6 minutes. Add green beans; cover and cook until chicken is cooked through, about 2 more minutes. With a slotted spoon, transfer chicken and vegetables to plates. Raise heat to high; whisk in 1 tbsp. butter and about 1 tsp. flour to thicken sauce. Pour sauce over chicken and vegetables and serve. Serves 4.

Holiday Potatoes

2009-01-21T05:50:00.000-08:00

These are the tastiest mashed potatoes I've even eaten! They are so much easier than regular mash because you make them the night before. My mom tried making them for the first time on Thanksgiving and I made them again for Christmas dinner. I don't think I'll ever go back to "plain old mashed potatoes."

-5 pounds of potatoes, cooked and mashed

Add the following ingredients one at a time and mix with an electric mixer:
-8 ounces cream cheese, cut into cubes
-1 stick butter or margarine
-1/2 cup sour cream
-1/2 cup milk
-2 eggs, slightly beaten
-salt and pepper to taste
-onion powder to taste

Pour into a 9" X 13" greased casserole dish (the mixture will be runnier than regular mashed potatoes). Bake at 350 degrees - covered with foil for 30 minutes and then uncovered for 15 minutes. Before putting it back in the oven for the last 15 minutes, I sprinkled with paprika - made it look and taste good too!

FYI - When I made these for Christmas, it was just the 4 of us so I cut this recipe in half and it turned out just fine. I just used a 9" X 9" square pan instead.

P.S. No one said these were healthy! Everything in moderation, right?

Comments please!

2009-01-07T08:21:00.001-08:00

Hey everyone! Just a quick note to encourage your comments on this blog. If you ever make any of these recipes, please make a comment and let me know how you liked it. I find it fun to update this blog, but I'm curious if any of you ever end up trying these recipes.

Also, I'm always looking for new recipes so drop me an e-mail or Facebook note with any that you can suggest. I am the world's worst baker so I never seem to share any baking recipes. If you have a favorite cookie, cake, or dessert recipe, please share so the rest of us can enjoy it too!

Macadamia Caramel Clusters

2008-12-21T06:51:00.000-08:00

I've never made this, but my sister-in-law says it's SUPER yummy and tastes like Snickers bars. They are low glycemic (don't cause a spike in blood sugar), vegan, and gluten-free.

-½ cup almond butter
-½ cup agave nectar
-1 tablespoon vanilla extract
-½ tsp celtic sea salt
-1 cup macadamia nuts, toasted
-1 cup dark chocolate 73%

Combine almond butter and agave in a medium saucepan over low heat. Stir in vanilla and salt, then add macadamia nuts. Allow mixture to cool a few minutes. Drop mixture by the tablespoonful onto a parchment lined dish. Place dish in freezer for 10 minutes. Melt chocolate in a medium saucepan over lowest heat possible, stirring continuously to avoid scorching. Remove dish from freezer and drop chocolate over each caramel cluster, spreading gently to coat. Store macadamia caramel clusters in freezer. Remove from freezer just before serving (if left out for long they become quite messy).

Crockpot Stroganoff

2008-12-18T12:34:00.002-08:00

I usually double this recipe and then freeze the leftovers for any easy dinner down the road. If I have them on hand, I will throw in fresh or canned mushrooms as well.

-1 inch chunks or strips of sirloin or sirloin tip (approx. 1 pound)
-1 can Golden Mushroom Soup
-1 can French Onion Soup
-1 can Cream of Mushroom Soup

Combine all ingredients and cook in crockpot on low for about 8 hours. Serve over rice or noodles.

From the kitchen of Cheri Midagliotti

Coke Roast

2008-11-22T05:04:00.000-08:00

I haven't tried this one yet, but plan to as soon as I dig my crockpot out from all these boxes!

-1 pot roast (or other crock pot beef of your choice)
-1 packet french onion soup mix
-2 cans regular coke

Mix the soup and coke together. Put in the beef and cook for 10 hours! Serve over egg noodles.

From the kitchen of Michele Toman.

Potato and Corn Chowder

2008-10-18T13:27:00.000-07:00

-1 bag (16 oz.) frozen hash brown potatoes, thawed (4 cups)
-1 can (15 1/4 ounces) whole kernel corn, undrained
-1 can (14 3/4 ounces) evaporated milk
-1 can (12 ounces)evaporated milk
-1 medium onion, chopped (1/2 cup)
-8 slices bacon, cooked and crumbled
-1/2 t salt
-1/2 t Worcestshire sauce
-1/4 t pepper

Mix all ingredients in a crockpot. Cover and cook on low for 6-8 hours (or on high for 3-4 hours) to develop flavors. Sometimes I add a little water to make it a little more "soupy."

Become a follower...

2008-09-29T09:46:00.001-07:00

Check out the newest section on my sidebar and become a follower of my recipe blog! I'm trying to figure out how many people actually check and utilize this blog and how often...my site meter just isn't doing the job anymore. THANKS!

Stromboli

2008-09-28T06:05:00.001-07:00

One of our favs...

-1 loaf frozen Rhodes bread dough, thawed - you'll find it over in the freezer section near the frozen garlic bread and rolls (lately I've been using a tube of refrigerated pizza dough and it works just as well)
-¼ lb. sliced ham
-¼ lb. sliced pepperoni
-½ lb. sliced provolone cheese
-½ lb. sliced American cheese
-Oregano and garlic powder

Lightly grease a cookie sheet. Spread thawed dough out to fit the cookie sheet (this takes a lot of stretching of dough and patience). Down the middle 3rd of the dough, layer the following:

1st – all the ham
2nd – ½ of each of the cheeses (tear cheese in pieces before layering)
3rd – all the pepperoni
4th – the rest of the cheeses

Sprinkle with oregano and garlic powder. Fold sides of dough over center to cover middle. Pinch dough together to seal. Cover with wax paper and let rise for 30-40 minutes. Bake at 400 degrees for 20-25 minutes. Slice in pieces and serve with marinara sauce for dipping.

This is the original recipe that I grew up eating. However, you can EASILY swap out any of the meat or cheeses. Italian sausage (cooked and sliced thin) is fab in this. Mozzarella would also be an obvious choice to add to stromboli. I have no idea how the American cheese ended up in this recipe...but it is good!

Apple Pie Spread

2008-09-22T06:03:00.001-07:00

-8 ounces cream cheese
-1 T seltzer water
-2 T brown sugar
-1/2 t cinnamon
-1/4 c chopped pecans
-1 red crisp apple (skin on), chopped

Mix cream cheese and seltzer water with mixer on medium until smooth. Add sugar and cinnamon. Fold in the pecans and apples. Refrigerate. Garnish with cinnamon, chopped pecans, and sliced apples. Serve with crackers.