This casserole was a life saver during finals. It lasted three days, and thats a long time between Rob and I
Fiesta Chicken Casserole
Ingredients
1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Chunky Salsa (Hot works best, you need the extra kick with all the other ingredients)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
8 ounces shredded Cheddar cheese (about 2 cups)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained (**I actually used a jalapeño honey rotisserie chicken I found at HEB. DELICIOUS. I would recommend a rotisserie because, well its just way better than chunk chicken breast)
1 can (about 15 ounces) black beans, rinsed and drained
**I made this twice and the second time I put in a good chunk of cream cheese, you know, for good measure. And it was dang tasty.
Directions
Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
Bake at 400 degrees F for 40 minutes or until the crust is golden brown.
Wednesday, December 16, 2009
Tuesday, December 15, 2009
Pasta with Pesto and Peas
Ina does it again. This is delicious especially with chicken included. I think my sister Kendall was the first to introduce it and we made it for a baby shower. So good.
I made the pesto in advance and kept it in the freezer then last night I cooked an extra chicken breast and today put it all together. Super easy and delicious.
Copyright, 2001, Ina Garten, All rights reserved
Prep Time:
45 min
Inactive Prep Time:
1 min
Cook Time:
12 min
Serves:
12 servings
Ingredients
* 3/4 pound fusilli pasta
* 3/4 pound bow tie pasta
* 1/4 cup good olive oil
* 1 1/2 cups pesto, packaged or see recipe below
* 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
* 3 tablespoons freshly squeezed lemon juice
* 1 1/4 cups good mayonnaise
* 1/2 cup freshly grated Parmesan
* 1 1/2 cups frozen peas, defrosted
* 1/3 cup pignolis (pine nuts)
* 3/4 teaspoon kosher salt
* 3/4 teaspoon freshly ground black pepper
Directions
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Pesto:
* 1/4 cup walnuts
* 1/4 cup pignolis (pine nuts)
* 3 tablespoons chopped garlic (9 cloves)
* 5 cups fresh basil leaves, packed
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1 1/2 cups good olive oil
* 1 cup freshly grated Parmesan
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
Yield: 4 cups
I made the pesto in advance and kept it in the freezer then last night I cooked an extra chicken breast and today put it all together. Super easy and delicious.
Copyright, 2001, Ina Garten, All rights reserved
Prep Time:
45 min
Inactive Prep Time:
1 min
Cook Time:
12 min
Serves:
12 servings
Ingredients
* 3/4 pound fusilli pasta
* 3/4 pound bow tie pasta
* 1/4 cup good olive oil
* 1 1/2 cups pesto, packaged or see recipe below
* 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
* 3 tablespoons freshly squeezed lemon juice
* 1 1/4 cups good mayonnaise
* 1/2 cup freshly grated Parmesan
* 1 1/2 cups frozen peas, defrosted
* 1/3 cup pignolis (pine nuts)
* 3/4 teaspoon kosher salt
* 3/4 teaspoon freshly ground black pepper
Directions
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Pesto:
* 1/4 cup walnuts
* 1/4 cup pignolis (pine nuts)
* 3 tablespoons chopped garlic (9 cloves)
* 5 cups fresh basil leaves, packed
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1 1/2 cups good olive oil
* 1 cup freshly grated Parmesan
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
Yield: 4 cups
Tuesday, November 17, 2009
Administrative Rights
Kasey, could you change my settings to administrative, so I can add labels to the recipes to make them categorized? Obviously, since you've seen my house and the toothpaste-encrusted sink I allow there, you recognize that I am not obsessively compulsive about organizing everything. However, I would really like to organize the recipes on this blog. That's where I'm going to direct my neatness energy. And it's probably the place in my life that needs it least.
Brownie Bites
Ladies, apparently this is dessert day Chez Wells, but if that's the way it is, that's just the way it is.
These Brownie Bites are the perfect recipe to have on hand because the ingredients are all refrigerator and pantry staples, and they are infinitely variable. I adapted Nedra Bunker's delicious brownie recipe to have a little more butter and cocoa and a little less flour to make them work better in a mini muffin tin.
Brownie Bites
1 stick unsalted butter (I've also used 1/4 cup butter and 1/4 cup canola, and it's nearly as delicious)
4 tbsp. cocoa powder (I heap the tablespoons a little to make it extra chocolatey)
1-1/2 cups sugar
3 eggs (but I've used 2 in a pinch--still okay)
1/2 tsp. salt
1 tsp. vanilla
1 cup flour (a scant cup, not a heaping cup)
Melt butter and cocoa together in a small glass bowl. Mix sugar, eggs and vanilla together in a larger bowl, and add cocoa mixture. Add salt and mix well. Add flour and again mix well.
Put mini muffin liners in the mini muffin pan. Pour batter into a quart-size ziploc freezer bag, emptying out the excess air, and sealing it securely. Cut off 1/2 inch of the corner of the bag and squeeze the batter into the muffin liners, filling 3/4 full. (It helps to bunch up the freezer bag just under the zip part, to take the pressure off the zipper. Otherwise, sometimes the bag pops open and you have brownie batter all over your hands. Delicious, but messy.) Bake at 350 for 18 minutes. Remove immediately from tin and place on wire cooling rack.
Variations:
Candy Bites: Put cut up candy bars in the muffin liners first, pouring the batter on top. Rolos work amazing well.
BYU in miniature: Top with the mint frosting from BYU's mint brownies. (I put the frosting in another ziploc bag, cut off the corner, and make a cute little swirl.)
Peanut Butter: Melt 1/3 cup peanut butter in the microwave. Dollop 2 tsp on top of each brownie bite before baking, and swirl with a toothpick. Bake as usual.
These are always a hit, and very very easy.
These Brownie Bites are the perfect recipe to have on hand because the ingredients are all refrigerator and pantry staples, and they are infinitely variable. I adapted Nedra Bunker's delicious brownie recipe to have a little more butter and cocoa and a little less flour to make them work better in a mini muffin tin.
Brownie Bites
1 stick unsalted butter (I've also used 1/4 cup butter and 1/4 cup canola, and it's nearly as delicious)
4 tbsp. cocoa powder (I heap the tablespoons a little to make it extra chocolatey)
1-1/2 cups sugar
3 eggs (but I've used 2 in a pinch--still okay)
1/2 tsp. salt
1 tsp. vanilla
1 cup flour (a scant cup, not a heaping cup)
Melt butter and cocoa together in a small glass bowl. Mix sugar, eggs and vanilla together in a larger bowl, and add cocoa mixture. Add salt and mix well. Add flour and again mix well.
Put mini muffin liners in the mini muffin pan. Pour batter into a quart-size ziploc freezer bag, emptying out the excess air, and sealing it securely. Cut off 1/2 inch of the corner of the bag and squeeze the batter into the muffin liners, filling 3/4 full. (It helps to bunch up the freezer bag just under the zip part, to take the pressure off the zipper. Otherwise, sometimes the bag pops open and you have brownie batter all over your hands. Delicious, but messy.) Bake at 350 for 18 minutes. Remove immediately from tin and place on wire cooling rack.
Variations:
Candy Bites: Put cut up candy bars in the muffin liners first, pouring the batter on top. Rolos work amazing well.
BYU in miniature: Top with the mint frosting from BYU's mint brownies. (I put the frosting in another ziploc bag, cut off the corner, and make a cute little swirl.)
Peanut Butter: Melt 1/3 cup peanut butter in the microwave. Dollop 2 tsp on top of each brownie bite before baking, and swirl with a toothpick. Bake as usual.
These are always a hit, and very very easy.
Lemon Curd
This is, again, from Everyday Food, and it's my new favorite dessert base.
Lemon Curd
1 cup sugar
1 tbsp. lemon zest (I just zest up a whole lemon)
8 large egg yolks
1/2 tsp. salt
1 stick unsalted butter (I use 1/2 stick, and it's still delicious), cut into 1/2 inch pieces
In a medium saucepan, whisk together sugar, zest, and egg yolks. Whisk in lemon juice and salt. Add butter and place over medium-high heat, whisking constantly, until butter has melted and mixture is thick enough to coat the back of a spoon. Small bubbles will form around the edge, but do not let it boil.
Remove pan from heat, still whisking. Pour curd through a sieve into a glass bowl. Put plastic wrap right down on the surface and refrigerate until cool.
I have served this two ways:
1) as part of a trifle, with angel food cake and whipped cream.
2) with frozen berries mixed in
It would awesome so many ways. Mmmmmmmm
Lemon Curd
1 cup sugar
1 tbsp. lemon zest (I just zest up a whole lemon)
8 large egg yolks
1/2 tsp. salt
1 stick unsalted butter (I use 1/2 stick, and it's still delicious), cut into 1/2 inch pieces
In a medium saucepan, whisk together sugar, zest, and egg yolks. Whisk in lemon juice and salt. Add butter and place over medium-high heat, whisking constantly, until butter has melted and mixture is thick enough to coat the back of a spoon. Small bubbles will form around the edge, but do not let it boil.
Remove pan from heat, still whisking. Pour curd through a sieve into a glass bowl. Put plastic wrap right down on the surface and refrigerate until cool.
I have served this two ways:
1) as part of a trifle, with angel food cake and whipped cream.
2) with frozen berries mixed in
It would awesome so many ways. Mmmmmmmm
Wednesday, November 11, 2009
Butternut Squash Apple Soup
This recipe is from Simply Recipe's and it is simply delicious (how's that for clever?). I did add more celery and carrots than it called for as well as some olive oil to the butter. I served it with Parmesan croutons (and bread sticks) and it is Fall in a bowl.
Simply Recipes
Butternut Squash Apple Soup
Ingredients
* 1 yellow onion, chopped
* 1 rib of celery, chopped
* I carrot, chopped
* 1 Tbsp butter
* 1 butternut squash, peeled, seeds removed, chopped
* 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
* 3 cups chicken broth (or vegetable broth if vegetarian)*
* Pinches of nutmeg, cinnamon, salt and pepper
*If cooking gluten-free, use gluten-free broth.
Method
Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.
Serves 4-6.
Simply Recipes http://simplyrecipes.com
Simply Recipes
Butternut Squash Apple Soup
Ingredients
* 1 yellow onion, chopped
* 1 rib of celery, chopped
* I carrot, chopped
* 1 Tbsp butter
* 1 butternut squash, peeled, seeds removed, chopped
* 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
* 3 cups chicken broth (or vegetable broth if vegetarian)*
* Pinches of nutmeg, cinnamon, salt and pepper
*If cooking gluten-free, use gluten-free broth.
Method
Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.
Serves 4-6.
Simply Recipes http://simplyrecipes.com
Saturday, November 7, 2009
Best-Ever Chicken Salad
Now, here's the thing. I'm not so much in love with chicken salad that tastes like chicken with mayonnaise. I don't really like mayonnaise by itself. So, my two favorite chicken salads are 1) Aunt Steph's Lemony Chicken Salad with the whipped cream and the almonds (So springy and fantastic), and 2) Sara's Famous Chicken Salad (written below). They both have mayonnaise, but they don't taste like mayonnaise, so they're just creamy and perfect. Mmmmmm.
Sara's Famous Chicken Salad
Salad:
2 large chicken breasts, cooked and diced
3/4 cup toasted pecans, finely chopped
2 cup grapes, halved
3 stalks celery, diced
Dressing:
1 cup mayonnaise (I used Hellman's with Olive Oil--does it make a difference?)
4 tsp. apple cider vinegar
5 tsp. honey
2 tsp. poppy seeds
Mix salad ingredients. Mix dressing ingredients separately, and combine right before serving. (Although, it stays delicious for 3-4 days in the refrigerator.)
I served it on ciabatta rolls, but it's amazing on croissants (just a little more naughty), and it also perfect on regular old wheat toast. (Or eaten straight from a bowl, right, Kasey?)
Sara's Famous Chicken Salad
Salad:
2 large chicken breasts, cooked and diced
3/4 cup toasted pecans, finely chopped
2 cup grapes, halved
3 stalks celery, diced
Dressing:
1 cup mayonnaise (I used Hellman's with Olive Oil--does it make a difference?)
4 tsp. apple cider vinegar
5 tsp. honey
2 tsp. poppy seeds
Mix salad ingredients. Mix dressing ingredients separately, and combine right before serving. (Although, it stays delicious for 3-4 days in the refrigerator.)
I served it on ciabatta rolls, but it's amazing on croissants (just a little more naughty), and it also perfect on regular old wheat toast. (Or eaten straight from a bowl, right, Kasey?)
Thursday, November 5, 2009
It might just have changed my life.
Ladies, do you get Everyday Food? I'm telling you, I find the best recipes in that magazine, and I love, love, love it. Very practical.
Anyway, they have a new column, called Sunday Strategy, about prepping some food ahead and strategically planning meals to use some of the same ingredients. AWESOME! This has been my best week ever for dinners. I've included each of the recipes in a separate post, and I hope it makes sense. The best part (or one of the best parts) is that the shopping list was included, so I just took my magazine to the grocery store. Yay!! You really need to try this.
Notes:
*It says each of these recipes serves 4. I would say that my family is about a 3-1/2 serving family, and we have had no leftovers. If you have big eaters, I would adjust the recipes accordingly.
*I have tried everything but the marinated chicken, since I made these recipes out of order (I didn't actually marinate the chicken ahead of time like I should have). It has all been delicious.
*I would honestly just make these recipes every week for the rest of our lives, since the shopping and prep are so streamlined, but I think it needs a few more vegetables to make the meals really balanced. (Although each of the recipes does include a vegetable or two.)
Shopping List:
Produce:
14 plum tomatoes
3 lemons
2-3/4 pound small red new potatoes
1 bunch fresh parsley (honestly, I just used dried)
1 bunch fresh mint (I did use fresh mint)
1 bunch fresh basil (is there anything more delicious than fresh basil?)
1 bunch fresh rosemary (again, dried)
1 small head Boston lettuce
2 bunches spinach (I just got one bag of prewashed baby spinach--it's the best)
1 large onion
1 cucumber, seedless if possible
1 head garlic
Dairy:
eggs
1 pint ricotta
2 oz. parmesan
1 container Greek or plain yogurt
Meat/Poultry/Fish:
1-1/2 pounds chicken tenderloins (I just used boneless skinless)
4 striped bass or salmon fillets (frozen, from Wal-Mart. Cheap!)
1 pound bacon
Miscellaneous:
2 pounds pizza dough (from the deli downtown--SO GOOD!)
1 package pita bread
1 loaf crusty bread
Staples:
extra virgin olive oil (evoo)
sugar
cumin
pasta
white-wine vinegar
Seriously, ladies. You have to try this menu.
Anyway, they have a new column, called Sunday Strategy, about prepping some food ahead and strategically planning meals to use some of the same ingredients. AWESOME! This has been my best week ever for dinners. I've included each of the recipes in a separate post, and I hope it makes sense. The best part (or one of the best parts) is that the shopping list was included, so I just took my magazine to the grocery store. Yay!! You really need to try this.
Notes:
*It says each of these recipes serves 4. I would say that my family is about a 3-1/2 serving family, and we have had no leftovers. If you have big eaters, I would adjust the recipes accordingly.
*I have tried everything but the marinated chicken, since I made these recipes out of order (I didn't actually marinate the chicken ahead of time like I should have). It has all been delicious.
*I would honestly just make these recipes every week for the rest of our lives, since the shopping and prep are so streamlined, but I think it needs a few more vegetables to make the meals really balanced. (Although each of the recipes does include a vegetable or two.)
Shopping List:
Produce:
14 plum tomatoes
3 lemons
2-3/4 pound small red new potatoes
1 bunch fresh parsley (honestly, I just used dried)
1 bunch fresh mint (I did use fresh mint)
1 bunch fresh basil (is there anything more delicious than fresh basil?)
1 bunch fresh rosemary (again, dried)
1 small head Boston lettuce
2 bunches spinach (I just got one bag of prewashed baby spinach--it's the best)
1 large onion
1 cucumber, seedless if possible
1 head garlic
Dairy:
eggs
1 pint ricotta
2 oz. parmesan
1 container Greek or plain yogurt
Meat/Poultry/Fish:
1-1/2 pounds chicken tenderloins (I just used boneless skinless)
4 striped bass or salmon fillets (frozen, from Wal-Mart. Cheap!)
1 pound bacon
Miscellaneous:
2 pounds pizza dough (from the deli downtown--SO GOOD!)
1 package pita bread
1 loaf crusty bread
Staples:
extra virgin olive oil (evoo)
sugar
cumin
pasta
white-wine vinegar
Seriously, ladies. You have to try this menu.
Sunday Strategy
Things to do on Sunday (But I really did them on Saturday):
1. Marinate chicken. Toss 1-1/2 pounds chicken tenderloins with 2 minced garlic cloves, 1 tsp. ground cumin, 2 tbsp. fresh lemon juice, and 2 tbsp. evoo. Season with salt and pepper. Cover and refrigerate.
2. Boil the potatoes. Boil the new potatoes in salted water until tender.
3. Roast the tomatoes. Preheat oven to 350. Halve 14 plum tomatoes. On a large cookie sheet, arrange tomatoes, cut side up, and sprinkle with 1/2 tsp. sugar. Bake until softened and edged are crinkled, about 1 hour. Let cool. Cover and refrigerate.
4. Make the green sauce. Set aside 1/4 cup fresh mint and 3/4 cup fresh basil from your bunches. Chop remaining leaves, add parsley, 1 tbsp. fresh lemon juice, and 2 tbsp. evoo. Season with salt and pepper. Blend in a blender or food processor until the desired consistency.
5. Wash the greens. Trim, wash, and dry 1 small head Boston lettuce. Trim, wash, and dry 2 bunches of spinach; roughly chop. Wrap separately in paper towels and place in ziploc bags.
6. Freeze pizza crusts. Stretch and roll out two 1-pound balls of pizza dough to 14-inch ovals. Place on baking sheets and freeze until firm. Wrap in plastic and freeze for dinner on Friday.
1. Marinate chicken. Toss 1-1/2 pounds chicken tenderloins with 2 minced garlic cloves, 1 tsp. ground cumin, 2 tbsp. fresh lemon juice, and 2 tbsp. evoo. Season with salt and pepper. Cover and refrigerate.
2. Boil the potatoes. Boil the new potatoes in salted water until tender.
3. Roast the tomatoes. Preheat oven to 350. Halve 14 plum tomatoes. On a large cookie sheet, arrange tomatoes, cut side up, and sprinkle with 1/2 tsp. sugar. Bake until softened and edged are crinkled, about 1 hour. Let cool. Cover and refrigerate.
4. Make the green sauce. Set aside 1/4 cup fresh mint and 3/4 cup fresh basil from your bunches. Chop remaining leaves, add parsley, 1 tbsp. fresh lemon juice, and 2 tbsp. evoo. Season with salt and pepper. Blend in a blender or food processor until the desired consistency.
5. Wash the greens. Trim, wash, and dry 1 small head Boston lettuce. Trim, wash, and dry 2 bunches of spinach; roughly chop. Wrap separately in paper towels and place in ziploc bags.
6. Freeze pizza crusts. Stretch and roll out two 1-pound balls of pizza dough to 14-inch ovals. Place on baking sheets and freeze until firm. Wrap in plastic and freeze for dinner on Friday.
Marinated Chicken with Cucumber-Mint Salad
(Sunday Strategy, continued)
Menu for Monday:
Marinated Chicken with Cucumber-Mint Salad
4 pieces pita bread
1 cucumber, halved and thinly sliced
1/4 cup Greek or regular yogurt
2 tsp. fresh lemon juice
salt/pepper
2 tbsp. evoo
1 onion, thinly sliced
Marinated Chicken, cute into small pieces
1/4 cup mint leaves
Preheat oven to 350. Wrap pitas in foil. Combine cucumber, yogurt, and lemon juice; season with salt and pepper.
In a large skillet, heat 1 tbsp. oil over medium-high. Add onion, season with salt and pepper, and cook until soft. In batches, add chicken and cook until browned, 2-4 minutes per side (adding another tbsp. of oil, if necessary.)
Meanwhile, bake pitas until warm (about 5 minutes). Stir mint into cucumber salad. Serve chicken with pitas and salad.
Menu for Monday:
Marinated Chicken with Cucumber-Mint Salad
4 pieces pita bread
1 cucumber, halved and thinly sliced
1/4 cup Greek or regular yogurt
2 tsp. fresh lemon juice
salt/pepper
2 tbsp. evoo
1 onion, thinly sliced
Marinated Chicken, cute into small pieces
1/4 cup mint leaves
Preheat oven to 350. Wrap pitas in foil. Combine cucumber, yogurt, and lemon juice; season with salt and pepper.
In a large skillet, heat 1 tbsp. oil over medium-high. Add onion, season with salt and pepper, and cook until soft. In batches, add chicken and cook until browned, 2-4 minutes per side (adding another tbsp. of oil, if necessary.)
Meanwhile, bake pitas until warm (about 5 minutes). Stir mint into cucumber salad. Serve chicken with pitas and salad.
Seared Fish with Crispy Potatoes and Green Sauce
(Sunday Strategy, continued)
Menu for Tuesday:
Seared Fish with Crispy Potatoes and Green Sauce
3 tbsp. evoo
16 Boiled Potatoes
salt/pepper
4 salmon or bass fillets, skin-on
Green Sauce
12 Roasted Tomato Halves, room temperature (I actually heated these in a frying pan)
Preheat oven to 475. Lightly oil and cookie sheet and smash each potato with the base of your palm and place on the sheet. Drizzle with 2 tbsp. oil; season with salt and pepper. Roast until crisp, about 20 minutes.
Meanwhile, in a large nonstick skillet, heat 1 tbsp. oil over medium-high. Add fish, skin side down, and cook until browned and crisp, 6-8 minutes. Reduce heat to medium; flip fish and cook until opaque throughout, 2-4 minutes. Serve fish with Green Sauce, potatoes, and tomatoes.
Menu for Tuesday:
Seared Fish with Crispy Potatoes and Green Sauce
3 tbsp. evoo
16 Boiled Potatoes
salt/pepper
4 salmon or bass fillets, skin-on
Green Sauce
12 Roasted Tomato Halves, room temperature (I actually heated these in a frying pan)
Preheat oven to 475. Lightly oil and cookie sheet and smash each potato with the base of your palm and place on the sheet. Drizzle with 2 tbsp. oil; season with salt and pepper. Roast until crisp, about 20 minutes.
Meanwhile, in a large nonstick skillet, heat 1 tbsp. oil over medium-high. Add fish, skin side down, and cook until browned and crisp, 6-8 minutes. Reduce heat to medium; flip fish and cook until opaque throughout, 2-4 minutes. Serve fish with Green Sauce, potatoes, and tomatoes.
Pasta with Roasted Tomato Sauce
(Sunday Strategy, continued)
Menu for Wednesday:
Pasta with Roasted Tomato Sauce
10 Roasted Tomato Halves, chopped
salt/pepper
1/4 cup evoo
1 lemon
12 oz. pasta
1 handful fresh basil
1 clove garlic, minced
Boil pasta in salted water. Meanwhile, in a skillet, heat oil, add tomatoes and garlic. (I also added some oregano and rosemary because I love them.) Stir together until pasta is done, then toss the pasta with the tomatoes. Juice the lemon and chop the basil and pour both over the pasta. Serve with crusty bread. YUM!
Menu for Wednesday:
Pasta with Roasted Tomato Sauce
10 Roasted Tomato Halves, chopped
salt/pepper
1/4 cup evoo
1 lemon
12 oz. pasta
1 handful fresh basil
1 clove garlic, minced
Boil pasta in salted water. Meanwhile, in a skillet, heat oil, add tomatoes and garlic. (I also added some oregano and rosemary because I love them.) Stir together until pasta is done, then toss the pasta with the tomatoes. Juice the lemon and chop the basil and pour both over the pasta. Serve with crusty bread. YUM!
Spinach and Bacon Frittata
(Sunday Strategy, continued)
Menu for Thursday
Spinach and Bacon Frittata
6 eggs
1 cup ricotta
1/4 cup grated parmesan
salt/pepper
5 strips bacon, cut into 1/2-inch pieces
5 Boiled Potatoes, quartered
Prepped Spinach
2 tbsp. evoo
2 tsp. white wine vinegar
Prepped Boston Lettuce
Preheat oven to 350. Whisk together eggs, ricotta, parmesan, 1 tsp. salt, and 1/4 tsp. pepper. Set aside. In an ovenproof nonstick skilled, cook bacon until crisp. Drain all but 1 tsp. fat. Add potatoes, and cook until warmed through. Add spinach and cook until barely wilted (about 30 seconds). Add egg mixture and stirl over medium heat for about a minute until thickened. Transfer skilled to oven and bake until center is set, about 18 minutes.
Meanwhile, whisk together oil and vinegar with a little salt and pepper and toss with lettuce. Serve frittata with salad on the side.
Menu for Thursday
Spinach and Bacon Frittata
6 eggs
1 cup ricotta
1/4 cup grated parmesan
salt/pepper
5 strips bacon, cut into 1/2-inch pieces
5 Boiled Potatoes, quartered
Prepped Spinach
2 tbsp. evoo
2 tsp. white wine vinegar
Prepped Boston Lettuce
Preheat oven to 350. Whisk together eggs, ricotta, parmesan, 1 tsp. salt, and 1/4 tsp. pepper. Set aside. In an ovenproof nonstick skilled, cook bacon until crisp. Drain all but 1 tsp. fat. Add potatoes, and cook until warmed through. Add spinach and cook until barely wilted (about 30 seconds). Add egg mixture and stirl over medium heat for about a minute until thickened. Transfer skilled to oven and bake until center is set, about 18 minutes.
Meanwhile, whisk together oil and vinegar with a little salt and pepper and toss with lettuce. Serve frittata with salad on the side.
Pizza Two Ways
(Sunday Strategy, continued)
Menu for Friday
Pizza Two Ways:
3 tbsp. evoo
Frozen Pizza Crusts
6 Roasted Tomato Halves, chopped
3/4 cup ricotta
1/2 cup shredded parmesan
salt/pepper
7 small red potatoes, thinly sliced
2 tbsp. rosemary
1/4-1/2 cup fresh basil leaves, coarsely chopped
Preheat oven to 475. Place crusts on two lightly oiled baking sheets and brush each with olive oil. Top one crust with tomatoes, collop with ricotta, then sprinkle with Parmesan; season with salt and pepper. Top second crust with an even layer of potatoes, sprinkle with rosemary, then drizzle with 1 tbsp. oil; season with salt and pepper. Bake pizzas for about 15-20 minutes, until done. Sprinkle tomato pizza with basil.
(I actually made one pizza, half tomato, half potato. Delicious!)
Menu for Friday
Pizza Two Ways:
3 tbsp. evoo
Frozen Pizza Crusts
6 Roasted Tomato Halves, chopped
3/4 cup ricotta
1/2 cup shredded parmesan
salt/pepper
7 small red potatoes, thinly sliced
2 tbsp. rosemary
1/4-1/2 cup fresh basil leaves, coarsely chopped
Preheat oven to 475. Place crusts on two lightly oiled baking sheets and brush each with olive oil. Top one crust with tomatoes, collop with ricotta, then sprinkle with Parmesan; season with salt and pepper. Top second crust with an even layer of potatoes, sprinkle with rosemary, then drizzle with 1 tbsp. oil; season with salt and pepper. Bake pizzas for about 15-20 minutes, until done. Sprinkle tomato pizza with basil.
(I actually made one pizza, half tomato, half potato. Delicious!)
Wednesday, November 4, 2009
Um yum. Buffalo Chicken Calzone...
Ingredients
For calzone:
Cooking spray
2 reserved chicken breast halves, diced, about 2 cups
1 cup mozzarella cheese, shredded
2/3 cup reserved tomato sauce
1 teaspoon liquid smoke (i did some research and it is likely liquid smoke is carcinogenic...so I just went ahead and omitted that...)
1 teaspoon hot sauce (depending on how hot your hot sauce is I would use more...keep tasting and see how hot you want it)
1 pound fresh or frozen pizza or bread dough, thawed according to package directions
1 tablespoon olive oil
2 tablespoons grated Parmesan
For dip:
1 cup sour cream
1/3 cup blue cheese, crumbled
2 tablespoons fresh chives, chopped
Directions
Preheat oven to 450 degrees F.
Coat a large baking sheet with cooking spray.
In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside.
Roll dough out, using a rolling pin, to a 12-inch circle. Spread chicken mixture over half of circle, to within 1-inch of the edge. Fold over untopped side so that it meets the other side, forming a half moon. Pinch the edges together to seal.
Transfer calzone to prepared baking sheet and brush the top with olive oil. Sprinkle the top with Parmesan. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking. Bake 15 minutes, until puffed up and golden brown. Let stand 5 minutes before serving.
For dip:
While the calzone is baking, in a small bowl, combine sour cream, blue cheese and chives.
Serve calzone sliced with sour cream dip on the side.
I'm eating it right now. Delicious.
For calzone:
Cooking spray
2 reserved chicken breast halves, diced, about 2 cups
1 cup mozzarella cheese, shredded
2/3 cup reserved tomato sauce
1 teaspoon liquid smoke (i did some research and it is likely liquid smoke is carcinogenic...so I just went ahead and omitted that...)
1 teaspoon hot sauce (depending on how hot your hot sauce is I would use more...keep tasting and see how hot you want it)
1 pound fresh or frozen pizza or bread dough, thawed according to package directions
1 tablespoon olive oil
2 tablespoons grated Parmesan
For dip:
1 cup sour cream
1/3 cup blue cheese, crumbled
2 tablespoons fresh chives, chopped
Directions
Preheat oven to 450 degrees F.
Coat a large baking sheet with cooking spray.
In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside.
Roll dough out, using a rolling pin, to a 12-inch circle. Spread chicken mixture over half of circle, to within 1-inch of the edge. Fold over untopped side so that it meets the other side, forming a half moon. Pinch the edges together to seal.
Transfer calzone to prepared baking sheet and brush the top with olive oil. Sprinkle the top with Parmesan. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking. Bake 15 minutes, until puffed up and golden brown. Let stand 5 minutes before serving.
For dip:
While the calzone is baking, in a small bowl, combine sour cream, blue cheese and chives.
Serve calzone sliced with sour cream dip on the side.
I'm eating it right now. Delicious.
Wednesday, October 28, 2009
Easy and Delicious
Tyler’s Ultimate Spaghetti with Zucchini and Summer Squash
Kosher salt
1 zucchini, sliced into thin rounds
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes (I’ve made this without the tomatoes and it was still delicious)
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves (1 tsp dried)
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti
Bring a large pot of salted water to a boil over high heat for the spaghetti.
Preheat the oven to 400 degrees F.
Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables. Add the pasta water if needed.
Kosher salt
1 zucchini, sliced into thin rounds
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes (I’ve made this without the tomatoes and it was still delicious)
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves (1 tsp dried)
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti
Bring a large pot of salted water to a boil over high heat for the spaghetti.
Preheat the oven to 400 degrees F.
Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables. Add the pasta water if needed.
Sunday, October 25, 2009
2 Yummy Soups
I tried both of these soups at a cooking club and they were amazing!!
Southwestern Pumpkin Soup
3 cups chicken stock
1 cup whipping cream
1 15-ounce can pure pumpkin
3 tablespoon packed brown sugar
1 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated cheddar cheese
Chopped fresh cilantro
Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chilli powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavours blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over low-medium heat, whisking occasionally.) Ladle soup into bowls. Garnish each with cheddar cheese and cilantro and serve.
1 cup whipping cream
1 15-ounce can pure pumpkin
3 tablespoon packed brown sugar
1 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated cheddar cheese
Chopped fresh cilantro
Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chilli powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavours blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over low-medium heat, whisking occasionally.) Ladle soup into bowls. Garnish each with cheddar cheese and cilantro and serve.
Summer Strawberry Soup
by Natalie Pelfrey
2 c vanilla yogurt
1/2 c orange juice
2 lbs. fresh strawberries, halved (8 cups)
1/2 c sugar
In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours
2 c vanilla yogurt
1/2 c orange juice
2 lbs. fresh strawberries, halved (8 cups)
1/2 c sugar
In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours
Friday, October 2, 2009
Deliciousness
I'm getting a bit of an inferiority complex (well, I actually already had one, but it's growing) with all the delicious recipes you ladies are posting here. So, I want to share this website:
The Pioneer Woman Cooks
Funny prose and awesome food.
Things I've tried:
Perfect Pancakes
Butternut Squash Puree
Yogurt Cream with Berries
Twice-Baked Potatoes (made these last night for dinner, with plain yogurt substituted for sour cream--everything else on the table was just fall vegetables, so I felt free to enjoy the absolutely decadent deliciousness of butter, bacon, and cheese on a potato)
Springy Shells (but I used penne).
Things I want to try:
Roasted Ricotta Tomatoes (three of my favorite things in one recipe title--they've got to be good)
Crash Hot Potatoes (recommended by cousin Becca)
Cinnamon Rolls (supposed to be the best)
Chicken Spaghetti (also supposed to be amazingly good)
The Pioneer Woman Cooks
Funny prose and awesome food.
Things I've tried:
Perfect Pancakes
Butternut Squash Puree
Yogurt Cream with Berries
Twice-Baked Potatoes (made these last night for dinner, with plain yogurt substituted for sour cream--everything else on the table was just fall vegetables, so I felt free to enjoy the absolutely decadent deliciousness of butter, bacon, and cheese on a potato)
Springy Shells (but I used penne).
Things I want to try:
Roasted Ricotta Tomatoes (three of my favorite things in one recipe title--they've got to be good)
Crash Hot Potatoes (recommended by cousin Becca)
Cinnamon Rolls (supposed to be the best)
Chicken Spaghetti (also supposed to be amazingly good)
Thursday, October 1, 2009
Healthy yummy lunch wraps
I've been making these for Mike's lunches and he really likes them cause their tasty and not PB&J's. I like the tortilla's cause they don't dry out like bread does.
Whole Wheat Tortilla's
Lite Cream Cheese
Shredded Carrot
Diced Onion (I prefer Green onion)
Pepperoni
Deli sliced Chicken Breast
Mustard of Choice ex:Honey Mustard
Baby Spinach
Tooth picks
Method: Spread thin layer of cream cheese on Tortilla, (I sprinkle pepper and chili pwd. on the cream cheese for Mike) sprinkle onion down center of tortilla, sprinkle shredded carrot on entire tortilla, layer pepperoni in thin layer down center of tortilla, put chicken on top of pepperoni, spread mustard on chicken, place spinach on top and role tortilla. I use the Subway trick to role my wraps by using a knife to hold the fillings in place when I role it. If you're packing it for lunch I stick to tooth picks in it before I cut it to hold them together.
Note: I really like the Hickory Farms cranberry mustard but I only buy it at Christmas so I made my own the other day. Mix equal parts canned cranberry sauce and spicy brown mustard in a sauce pan over medium heat and mix till smooth. Mike suggested adding some horseradish. It was pretty good.
Wednesday, September 23, 2009
Quiche
Umm does anyone have a delicious Quiche recipe they'd like to offer up? I made one last night and it wasn't...bad...per say, but it definitely left something to be desired. Help!
Saturday, September 19, 2009
Not healthy...but totally delicious and easy
Taco Pockets
1 lb ground beef
1/2 c chopped onion
1 envelope taco seasoning
2 tubes refrigerated biscuits
8 oz shredded cheddar cheese
Cook beef and onion in skillet, drain, add taco seasoning.
Flatten biscuits to 4 inch circles, place half in greased baking dish.
Spoon meat mixture onto each and add cheese.
Cover with the remaining biscuits, pinch edges to seal.
Bake at 400 for 15 min
Its like a meal for little kids, which is maybe why Rob and I liked it so much.
1 lb ground beef
1/2 c chopped onion
1 envelope taco seasoning
2 tubes refrigerated biscuits
8 oz shredded cheddar cheese
Cook beef and onion in skillet, drain, add taco seasoning.
Flatten biscuits to 4 inch circles, place half in greased baking dish.
Spoon meat mixture onto each and add cheese.
Cover with the remaining biscuits, pinch edges to seal.
Bake at 400 for 15 min
Its like a meal for little kids, which is maybe why Rob and I liked it so much.
Thursday, September 17, 2009
Coconut Curry Chicken
Thai Kitchen Red Curry Paste
Thai Kitchen Fish Sauce (sounds gross but it makes the dish- promise!)
1 can coconut milk (buy these 3 at Wal Mart, it’s a bit pricey anywhere else- they also have light coconut milk)
1/2 can pineapple chunks
1/3 c frozen peas
Juice from half a lime (or whatever- you just want a hint of lime)
2 chicken breasts cooked and shredded
Salt and Pepper to taste
Rice
Put chicken in the oven for about 40 minutes on 375. Put olive oil and salt and pepper on it first. Then start the rice. For the curry follow the recipe on the curry paste jar. You can also add some bell pepper or diced tomatoes. I add the chicken, pineapple, and lime juice just before I serve it.
Bake Fail
I've decided that along with recipes the occasional Mishap should also be posted.
Last night I made sweet potato fries as I have on many occasion. I slipped them in at 400 degree's for 20 minutes. They were cooked through but I wanted some of the brown sugar to caramelise so I turned off the bake and turned on the broiler...........and then completely forgot about it. My mind came back to task when smoke started coming out the vent under one of the elements. They were CHARD BLACK. I also ruined my dollar store barely more than tin foil single use pan which I've washed and reused several times. So sad.
Best Healthy Breakfast
I am hoping to mostly be a beneficiary of this blog, since my cooking leaves much to be desired. However, here is an awesome breakfast--healthy, delicious, and--best of all for my family--PINK!
Oatmeal Parfaits
1 cup steel cut oats
3 cups water
1/2 tsp. salt
1/2 tsp. cinnamon
32 oz. plain fat-free yogurt
2/3 cup brown sugar
1/3 cup half-and-half (or heavy cream, if you wish to be deliciously naughty)
frozen berries
Cook the oats with the water, salt, and cinnamon overnight on low in a crockpot. Mix the yogurt with the brown sugar and half-and-half and let it sit overnight as well in the refrigerator. In the morning, layer oatmeal, yogurt, berries. (We just do one layer of each in a cereal bowl, but it would be pretty with two layers of each in a tall glass.) When you mix it all up, it turns pink, so my girls call it princess food.
Variations: We've also done this with quick-cook barley or wheat bulgur when I don't remember to set the oatmeal up overnight. They only take ten minutes in a saucepan on top of the stove.
Oatmeal Parfaits
1 cup steel cut oats
3 cups water
1/2 tsp. salt
1/2 tsp. cinnamon
32 oz. plain fat-free yogurt
2/3 cup brown sugar
1/3 cup half-and-half (or heavy cream, if you wish to be deliciously naughty)
frozen berries
Cook the oats with the water, salt, and cinnamon overnight on low in a crockpot. Mix the yogurt with the brown sugar and half-and-half and let it sit overnight as well in the refrigerator. In the morning, layer oatmeal, yogurt, berries. (We just do one layer of each in a cereal bowl, but it would be pretty with two layers of each in a tall glass.) When you mix it all up, it turns pink, so my girls call it princess food.
Variations: We've also done this with quick-cook barley or wheat bulgur when I don't remember to set the oatmeal up overnight. They only take ten minutes in a saucepan on top of the stove.
Wednesday, September 16, 2009
Lamb Chops with orange butter
INGREDIENTS
2 tablespoons butter, softened
1 tablespoon orange marmalade
1/4 teaspoon dried marjoram leaves
2 lamb shoulder chops (1/2 to 3/4 inch thick)
1/4 teaspoon seasoned salt
1/4 teaspoon paprika (I substituted with some cumin and chili pepper)
1/4 teaspoon black and red pepper blend
DIRECTIONS
1. Heat closed contact grill 5 minutes. In small bowl, mix butter, marmalade and marjoram; set aside.
2. Sprinkle lamb chops with seasoned salt, paprika and pepper blend; place on bottom grill surface. Close grill; cook 8 to 12 minutes, turning once, until of desired doneness. Top lamb chops with butter mixture.
2 tablespoons butter, softened
1 tablespoon orange marmalade
1/4 teaspoon dried marjoram leaves
2 lamb shoulder chops (1/2 to 3/4 inch thick)
1/4 teaspoon seasoned salt
1/4 teaspoon paprika (I substituted with some cumin and chili pepper)
1/4 teaspoon black and red pepper blend
DIRECTIONS
1. Heat closed contact grill 5 minutes. In small bowl, mix butter, marmalade and marjoram; set aside.
2. Sprinkle lamb chops with seasoned salt, paprika and pepper blend; place on bottom grill surface. Close grill; cook 8 to 12 minutes, turning once, until of desired doneness. Top lamb chops with butter mixture.
Tuesday, September 15, 2009
HI
This is a good idea!! Infact I have a treat to post right now. My friend Christy made these yesterday for a birthday party and they were oober yummy!
York Peppermint Patty Cupcakes
-Make chocolate cupcake mix according to recipe
on chocolate cake box.
-Fill paper lined cupcake tin 1/3 full.
-Then place York peppermint patty on top.
-Finish filling cupcake tins till 2/3 full.
-Bake according to directions.
-Let cool then eat them up!!!!!!
You can add frosting but the patty makes it quite rich:)
Tasties!
So lately I've been pretty enthusiastic about finding new, delicious recipes. Now, since it would start to get kind of ridiculous to post all of them on the family blog I thought, should I send an e-mail? Should I text? What should I do to share the deliciousness that I've found with others. Then it came to me...a blog! I blog everything else that happens in and around my life, and now I intend on blogging tasty recipes. So my proposal is to have this sweet little blog to share all of the fun recipes that we find. I also will happily accept recipe do's and don'ts via recorded narration by Kelly...and everything in between :)
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