Lunch with Lynn

Fattoush

2009-03-26T21:55:00.001-04:00

While Matt and I were living with his parents, we occasionally when to a Middle Eastern restaurant called Shadi’s (spelling?). I fell in love with their fattoush. I knew I wanted to recreate this meal sometime, and this week seemed like a good time to try it out.

I looked up ingredients typically found in fattoush, but didn’t really use an established recipe. Here’s the gist of what I did:

Ingredients:
2 chicken breasts
Lemon pepper seasoning
1 large or 2 small heads of romaine, chopped
1 large tomato, sliced and seeds removed
1 cucumber, sliced
1 red onion, sliced
1 green pepper, sliced
3 or 4 pitas, sliced into triangles
¼ cup (?) extra virgin olive oil (plus some for pitas, a few tablespoons)
Juice of 2 lemons
1 or 2 cloves garlic, minced
salt
pepper
small handful of mint, finely chopped
a few handfuls of parsley, finely chopped

Preparation:
I started by arranging the triangles of pita on a baking sheet. I then combined the olive oil, a little of the garlic, and salt and pepper, and brushed the pitas with this mixture. I then baked them at 350 until golden brown.

Then I grilled two chicken breasts with lemon pepper seasoning, and sliced into strips.

I combined all the veggies and lettuce into a large bowl, and added the parsley and mint (reserving some for garnish). I broke up the toasted pitas and added to salad.

Next, I went to work on the dressing. I combined ¼ cup of olive oil and the juice of one and a half lemons. I added the remaining garlic, and more salt and pepper. I created this dressing using trial and error. I know I added the juice from the half of the second lemon, and I am pretty sure I ended up adding more EVOO. Just work in it until it tastes “right.”

I poured the dressing over the salad, tossed to coat, and plated. I topped with the chicken, some additional mint and parsley, and a lemon wheel.

This salad was…So. Freakin’. Good. And healthy, too! I could have done without the mint, but didn’t really mind it. It is a traditional ingredient, so I am glad I added it.

"Healthy," Veggie-Loaded Shepherd's Pie

2009-03-22T19:57:00.000-04:00

Matt has been BEGGING me to make shepherd’s pie.

I have been putting this off for years, actually…but I decided to finally give in. The bland combo of beef, potatoes, and corn just never did it for me, so I went on a cyber mission to find a “jazzier” version of this comfort dish. I came across this recipe by Ellie Krieger and immediately fell in love. It had a wonderful combination of veggies that brought more layers of flavor to the dish, and it was a healthier alternative to the traditional recipe.

I followed the recipe exactly, so I will not post it here (it is linked above). The only changes I made were adding 50% reduced fat cheese to the top, and a few small handfuls in with the potato/cauliflower mixture, and also adding scallions as a garnish.

This recipe was a winner. Partly because it was truly tasteful. Partly because it was somewhat healthy. But mostly because my husband had no idea that he was eating cauliflower! I told him a few days later, once the leftovers were gone. I’m sure now he would say that it didn’t quite taste right…but his clean plates and many helpings proved otherwise!

I apologize for the picture below, but this is a dish that really does not photograph well!

Healthful Morning Glory Muffins

2009-03-19T05:12:00.002-04:00

Matt and I have been in our new home for about a month now, and our kitchen is finally finished…which means I can start cooking. Again. Finally.

I’ve made a lot of my good ‘ol favorites that I’ve already posted here, but one of the first new things I made, in order to try out my gorgeous, new range, were these morning glory muffins.

I was looking for a different way to use up two over-ripe bananas, and I stumbled across this recipe from cooking light. The recipe looked pretty good; I was excited to try to make something that was super healthy. I try, as often as I can, to cut calories and omit fat, sugar, etc. while I am cooking and baking, but never have I done anything this drastic!

What most appealed to me about this recipe was the addition of ground flaxseed. I had picked some up at a natural health food store the week before, thinking that I could add it to breads and other things I was baking. I was excited to test it out with this recipe!

The only thing that was concerning me with the ingredients was that it seemed like the batter was going to be a little too dry. I thought about this for a bit, took a look in my fridge, and decided that a little ricotta and some crushed pineapple would be a lovely addition. I scoured the comments and reviews to see if anyone had done this successfully, and while I did find that one person had added ricotta, no one had thought to add the crushed pineapple. I decided to go for it anyway.

I linked to the original recipe above, but I wanted to note the many changes I made, so it is listed here with my substitutions/additions.

Ingredients
Cooking spray
1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt (I used vanilla)
1 cup mashed ripe banana (about 2)
1 large egg
1 cup chopped pitted dates (I used dried cranberries)
3/4 cup chopped walnuts
1/2 cup chopped dried pineapple (I used dried apricots)
3 tablespoons ground flaxseed
1/3 cup skim ricotta cheese*
I small can of crushed pineapple, with juice lightly strained*
1 teaspoon nutmeg*
I teaspoon cinnamon*
(* = addition to recipe)

Preparation
Preheat oven to 350°.
Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Add ricotta and crushed pineapple; give a few more stirs to incorporate. Fold in dates (cranberries), walnuts, and pineapple (apricot). Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed (I did not do this; I added all the flaxseed in when the recipe called to add the wheat bran). Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

These muffins were really tasty, and something you can feel almost good about eating! Matt even liked them, so you know they really are good! They also freeze really well. I take one to work a few times a week (still have some in the freezer), and they fill me up pretty well. I let it thaw on the way to work and eat right after homeroom at 7:30, and it fills me up until I can have a snack or lunch around noontime.

Guinness Onion Soup

2009-03-17T22:24:00.002-04:00

I am 100% Irish. Matt, despite his Italian look, does have a little Irish in him, too. But we did not have corned beef and cabbage for St. Patty’s Day. We are having it at the end of this month for family (our first gathering at our new house!), but I couldn’t just ignore my heritage altogether on this wonderful day.
I had remembered seeing a French onion soup recipe using Guinness last year, and decided to try my own version of it. I used my regular onion soup recipe (an Ina Garten adaptation), and just made a few changes.

Ingredients:
5ish pounds yellow onions, halved, and sliced 1/4-inch thick (I wanted leftovers to freeze)
1/4 pound unsalted butter
2 bay leaf
1/2 cup medium-dry sherry
2.5 bottles of Guinness
6 cups beef stock
4 cups beef broth
kosher salt
freshly ground white pepper
Dash of Worcestershire sauce
Fresh thyme
1 clove garlic, minced
French bread, sliced
EVOO
garlic powder
parmesan cheese
swiss cheese
cheddar cheese

Preparation:
After slicing the onions, cook with butter and bay leaves in large stockpot for about 20 minutes, until golden. Add sherry, and deglaze the pan, letting simmer about 5 minutes. Add the beer, and let simmer an additional 15 minutes.

Add the thyme, garlic, salt, pepper, and all of the stock and broth. Stir to combine, bring to a boil, and let simmer for at least 20 minutes.

Slice a French baguette and brush with a mixture of EVOO, salt, pepper, garlic powder, and grated parmesan cheese. Broil until golden brown.

Ladle soup into oven-safe bowls, then top with the toasts. Cover toasts with swiss, cheddar, and parmesan cheese, and put under broiler until cheese melts and slightly browns.

I served this with a Caesar salad. This soup was delicious, as it always was, and the Guinness really did come through in the soup. A nice treat as we await our boiled dinner!

Holiday Treats - Bark and Biscotti

2008-12-23T11:12:00.004-05:00

Last year, I made bark to give as gifts to people at work, in addition to some other goodies. This year, I decided to broaden my bark repertoire and also try my hands at some biscotti.

White Chocolate Peppermint Bark

2 pounds of white chocolate
2 tabs of unsalted butter
1 tablespoon peppermint extract
lots of crushed candy canes (sorry, I didn’t measure)

Melt the white chocolate in a double boiler. Be really careful with white chocolate, it tends to seize really easily and quickly. Thankfully this year, I had great success – not a single batch seized! Once nearly melted, add the butter to give the chocolate extra sheen. Also add the extract and crushed candy canes. Stir to combine and then spread on a wax paper covered baking sheet. Spread evenly and stuck in fridge to harden. Break into odd shaped pieces, package, serve, or eat!

Dark Chocolate Bark with Candied Pecans and Cranberries

2 pounds semi-sweet chocolate
2 tabs unsalted butter
fresh ground cloves
fresh ground cinnamon
fresh ground nutmeg
2 cups pecans, chopped
2 cups dried cranberries

First, candy the nuts by combining a half stick of butter with ¾ cup brown sugar. You can always adjust the butter/brown sugar amounts to suit your needs. Once combined, add the chopped pecans, cinnamon, cloves, and nutmeg. Sauté for about 5-8 minutes, then transfer to a wax paper lined baking sheet. Bake for about 15 minutes at 350. Let cool. Once cooled, break apart into small pieces.

Melt the chocolate over a double boiler. Once nearly melted, add the butter, and a few dashes of cinnamon and cloves. You can then proceed one of two ways…

1. Stir in the pecans and cranberries, then spread chocolate mixture evenly onto a lined baking sheet.
or
2. Spread cranberries and pecans on a lined baking sheet, then add chocolate mixture on top, spreading evenly.

Cranberry-Pistachio and Almond-Cherry Biscotti

I used this Martha Stewart recipe, but made some changes or additions. I made one batch with the cranberry and pistachio, as Martha suggests, and in a second batch, I used dried cherries and almonds, and instead of 2 tablespoons vanilla extract, I did one vanilla and one almond extract.

1 cup dried cranberries (recipe called for ½ cup, I increased this)
1 cup boiling water
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
¼ teaspoon salt
4 tablespoons room temp. unsalted butter
1 cup sugar, plus more for sprinkling
3 large eggs
1 large egg, beaten for egg wash
2 teaspoons pure vanilla extract (in one batch, I did one vanilla, and one teaspoon almond)
¾ cup coarsely chopped pistachios, unsalted (in one batch, I replaced for almonds)

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place cranberries in a small bowl, and add boiling water to plump. Let sit for about 15 minutes.

Sift together flour, baking powder, and salt in medium bowl.

In an electric mixer (using paddle attachment), mix together butter and sugar. Then add eggs, one at a time. Next add extract, and then add flour mixture in 2 or 3 steps. Mix on low speed until combined, then add cranberries and nuts.

Move dough to lightly floured surface and dust completely with flour. Cut dough in half and transfer to baking sheets. Then form into two evenly shaped logs and square off ends.

Cover logs in an egg wash, and then sprinkle generously with sugar.

Bake at 375 for 25 minutes. Transfer logs on parchment paper to a wire rack and let cool for 20 minutes.

Then slice on a diagonal into ½ slices. Place on baking sheet and bake for an additional 20-30 minutes.

I then drizzled some with white and dark chocolate, and dipped others. The dough was a little sticky, but I liked the consistency of it, as it was easy to form and held its shape. Once dusted with flour, the stickiness was a non-issue.

This was my first time making biscotti, so I have nothing to compare it to, but I thought it was delcisou and fairly simple to make!

My treats, ready to go...

Happy Holidays!

Spicy Chicken Tortilla Soup

2008-12-22T23:06:00.000-05:00

I’m back! With a spicy recipe for chicken tortilla soup. My absence wasn’t really due to my lack of cooking, although I don’t do nearly as much of it as I used to…it was mostly due to all the repeats I have made over the past few months. Since I’m not in my own kitchen, I just don’t have the urge to try something new. But, I finally caught the creativity bug, and was dying to make something different. I knew I wanted to make a soup, a healthy one, and I had been wanting to make a version of tortilla soup.

I looked at a few recipes, and sort of combined my favorite things from a few of them to create the recipe below. I will say that most of my inspiration came from, gasp, Rachael Ray. I’m not a big fan of her. I try not to watch her on TV, I try not to look at her products in stores, and I try not to make her dishes. But, she knew what she was talking about with this one. Although, big surprise, it took me longer than 30 minutes to make!

Ingredients:
nonstick cooking spray
1 lb. chicken breast, diced
1 red bell pepper, chopped
1 yellow onion, chopped
1 can corn, drained
a few large carrots, chopped
2 peppers in adobo sauce (canned), finely diced (I used 3 and it was too hot!)
28 oz. can of stewed tomatoes, juice and all
8 oz. can of tomoto sauce
4 cups chicken stock
1 tspn. cumin
½ tspn. chili powder
1 tbspn. poultry seasoning
fresh thyme
fresh chopped cilantro (some to add to soup, some to garnish)
blue corn tortilla chips
3 cloves garlic, minced
diced red onion, for garnish
low fat sour cream, for garnish
low fat shredded cheese, for garnish

I started by getting the onion, pepper, and carrots going with some nonstick spray in a pan. Then, I sprayed the bottom of the soup pot with nonstick spray and added the diced chicken. Add seasoning (except garlic) and continue to cook. Next, add in the vegetables and garlic, and cook for about 8 minutes or so. Then add the stewed tomatoes, tomato sauce, and stock. Stir, bring to a boil, and then let simmer for 15 minutes. Add corn and a handful of chopped cilantro to soup, simmer for an additional 3-5 minutes, and serve.

I sprinkled the tortilla chips in each individual bowl so I could use the soup for leftovers and not have mushy corn tortilla pieces floating everywhere. I ladled the soup into a bowl, folded in crushed tortilla chips, then sprinkled with shredded low fat cheese, cilantro, and diced red onion, then added a spoonful of sour cream.

This soup was soooo tasty! It was on the spicy side, so if you aren’t a fan of heat, I would cut back on the peppers in adobo, or if you want it really mild, eliminate all together. I served with corn muffins and a few extra chips on the side.

My Kitchen - Oh How I Miss Thee!

2008-08-18T12:04:00.004-04:00

Matt and I are temporarily living with his parents right now...which is totally throwing me off in more ways than one. We sold our house and are looking for a new one, and I miss my kitchen like you wouldn't believe. And it wasn't even a great kitchen, really. Nice, but nothing fabulous. But it was MINE.

While I am still cooking a few nights a week, I have to say, it is not the same. I miss my stove. I miss my pots. I miss my pans. I miss my mixer. I miss my mini-prep. God, I miss my mini-prep. Why hadn't I thought of bringing it to the in-law's?

Hopefully I will get out of this funk and bring you some delicious dishes soon, live via satelite from in-lawville. Or, better yet, hopefully soon enough I will be bringing you some new treats from my very own kitchen.

It's been too long!

2008-06-23T13:03:00.001-04:00

Holy cow! It has been a LOOONG time since my last post! These past few months have flown by with the blink of an eye, and unfortunately, without any additions to the blog. To be truthful, there hasn’t been a whole lot of cooking going on around these parts. But, now that I am out of school (I think I am more excited than my students for summer vaca!), I can focus on producing some yummy creations in the kitchen. Things will most likely be put on hold again in a few weeks when we move, but soon after, I am sure I will be back in action.

I can’t really remember all of the details about some of the meals I have photographed over the past few months, so I will do my best to recap in the posts below…bear with me!

Grilled Veggie Salad with Chicken and Goat Cheese

2008-06-23T13:00:00.001-04:00

I really wish I could remember this dish in more detail, because it was FANTASTIC! I took a bed of romaine (dressed in a simple vinaigrette), and on it I placed avocado and roasted red peppers and the following grilled veggies, which I had marinated in balsamic vinegar and a touch of olive oil: asparagus, eggplant, zucchini, and tomatoes. I topped with grilled chicken and some crumbled goat cheese. It was DELICIOUS!!!!

Pesto Turkey Burgers

2008-06-23T12:58:00.005-04:00

In the spring and summer, I am obsessed with the grill. I will cook anything on the grill. Burgers, a easy favorite for the grill, are no exception. This time, though, I wanted to change it up. I was using ground turkey, for one…but also wanted a different taste. I had some basil, and had gotten some fresh mozzarella, so I decided to work with that.

I mixed the ground turkey with balsamic vinegar, a touch of extra virgin olive oil, pesto I had previously frozen (one ice-cubed size portion), garlic, and salt and pepper. I formed into patties and grilled them up. I served the burgers in whole wheat pitas with a combination of asiago and parm. regianno cheeses and some fresh basil leaves.

As a side, I served a tomato and mozzarella salad. I sliced grape tomatoes in half and combined them with fresh mozzarella balls (also sliced in half), fresh basil, extra virgin olive oil, garlic, and dried thyme

More Pizza on the Grill

2008-06-23T12:55:00.001-04:00

This is one of my all-time grill favorites. I use Trader Joe’s whole wheat pizza dough, and try to come up with as many different topping options as I can. This time, I used marinated tomato slices (marinated in extra virgin olive oil, balsamic vinegar, mined garlic, thyme, salt and pepper), freshly shredded mozzarella cheese, basil leaves, and ricotta cheese (to which I added some garlic powder and Italian seasonings).

Mother's Day Brunch

2008-06-23T12:49:00.004-04:00

For Mother’s Day, since I am not one, I hosted a wonderful brunch for many of the moms in my life, my mom, my mother in law, and my two sisters in law. The menu included:

Cinnamon Raisin French Toast
Homefries with Onions and Rosemary
Egg Casserole with Sausage, Peppers, and Onions
Fruit Salad
Apple and Blueberry Muffins
Steak (brought by the in laws)
Bacon
Banana Bread
Mimosas
Bloody Marys
Coffee and Tea

Alice Springs Chicken

2008-06-23T12:47:00.003-04:00

Matt and I go to The Outback occasionally (I know, GASP – a chain)…and he loves this dish. Not sure why he even ordered it, since he is quite the meat and potatoes kind of guy, but he did, and he fell in love.

I have to admit that the idea to recreate this did not come 100% from me. I knew I wanted to make him a special meal as a surprise, something he would enjoy, and not think I was doing for purely selfish reasons (to try a new recipe or ingredient, or to create my own version of a dish, etc. – which is my usual motive)…but I wasn’t sure what I wanted to make, until I came across Lani’s blog, Pleasure Cooker, and saw her post for Alice Springs Chicken. I used this as inspiration, but sort of did my own thing, mainly to cut fat and calories. I cut out some of the oil, used fat free olive oil spray to sauté the onions and mushrooms and the chicken, used turkey bacon (Matt never noticed!), and used low fat cheese.

Matt was quite surprised, and very pleased. We both enjoyed this meal, but I mostly enjoyed the fact that he loved it so much!

Poetry Café

2008-06-23T12:39:00.003-04:00

At the beginning of May, to close our poetry unit, I held a Poetry Café in my classroom, where my students could share their poems with family and friends. We invited parents, guardians, and friends, and everyone enjoyed some truly amazing works of art as well as some delicious treats, created by me!

I served:
Raspberry Bars
Lemon Ricotta Cookies
Brownies
Chocolate Chip Cookies (some homemade, some purchased)
Mini lemon poppy seed muffins (store bought – I needed to get some sleep!!)
Lemonade

Matt Makes Chili

2008-06-23T12:06:00.002-04:00

This was a meal we on the last chilly, rainy Sunday of the spring. Matt makes chili frequently, and he is so good at it. I’ve never made it – his is so good, why bother? I won’t list his “secret” recipe here (he doesn’t really use a recipe, just throws together whatever hits him at the moment), but I did want to share pictures. He took care of the cooking, I took care of the presentation and serving. What a team!

New Orleans Feast for 12!

2008-04-25T16:25:00.007-04:00

**Disclaimer: If you are not interested in reading this novel, just scroll looking for the pictures, and read the blurbs (recipes) under each picture.

For those of you that do not know, Matt’s family started a neat Christmas gift tradition in 2006. Instead of exchanging gifts, the adults all select themed dinners out of a hat. We have 4 couples, so each couple selects three themes and we get together once a month for dinner, roating hosts and themes. We get together much more often than that, but we all do look forward to our “monthly meals” and we all get into creating an authentic, flavorful dinner.

Since I am the resident foodie in the family, it was my job to come up with the themes for Christmas ’07. I thought long and hard about it, and tried to offer a variety of themes for a variety of palates and also considered meals that would be best served during specific times of the year. The three themes Matt and I ended up with this year were Soup and Salad, Takeout Choice (where you recreate something that is typically takeout) and New Orleans. I can’t for the life of me remember what the remaining themes were that everyone else selected?

Anyway, I decided to go with the New Orleans theme for our April dinner, which we hosted last night. This was quite a challenge to me as I have never made anything of the sort, never visited the great city, and really had no clue what I was in for! After much deliberation and revising, I settled on the following menu...

Appetizers:
Creole shrimp

For the shrimp, I gathered my inspiration from this recipe, but didn’t like the butter aspect of, and reviews said it tended to be a bit oily, though quite delicious. So, I used many of the same ingredients, but did this my own way. I took large shrimp (they were on sale, in retrospect – I should have gotten jumbo), put them in a bowl, squeezed the juice of one lemon, added a little bit of lemon zest, and a few dashes of Worcestershire sauce. I tossed to coat evenly. I then took the spices suggested in the epicurious recipe, combined in a prep bowl, and added to the shrimp, again tossing to coat. I had Matt grill these little guys up and served with lemon wedges.

Cajun Sweet Potato "Chips"

For the sweet potato chips, I started by thinly slicing the potatoes using a mandolin. I sprayed two baking sheets with olive oil spray and then lined with the slices. I then drizzled with a bit of extra virgin olive oil, and sprinkled with Cajun seasoning and flake salt. I baked for about 20 minutes at 400 (some didn’t need quite that long)…and once out, sprinkled with more salt and some fresh thyme. These “chips” had a nice bite, everyone really enjoyed them…even Matt’s sister, Deb, who is a self-proclaimed picky eater.

I also served a cheese and fruit selection, and some munchies for the kids, popcorn, etc.

Entrée:
Jambalaya

I decided on jambalaya, and after reading through countless recipes, went with this recipe from the Food Network. I figured that Emeril, the king of New Orleans cuisine, couldn’t disappoint. And boy did this recipe deliver! It was fairly easy, and packed such a nice, but not overpowering KICK!
I had prepped all of the veggies and meat the night before, because having this meal on a Friday and trying to race home after work to prepare everything would have been impossible. I diced the peppers, onions, sausage, chicken, ham, and garlic ahead of time, which made a world of difference in terms of ease of preparation and clean up.

I only made a few small changes to the recipe.
• We could not find andouille sausage, so we used chorizo.
• I also had a few people who do not like shrimp (Matt – gasp, and one of his sisters) and one person who is allergic to shellfish (my mom, poor thing!), so I omitted the shrimp, but did leave the rest of the Creole shrimp out for people to add to the jambalaya if they wished.
• The recipe calls for 6 cups of water. I cut that down to 3 cups, and added 3 cups of chicken stock as well.
• I felt it needed a little longer than the 30-35 minutes for all the liquid to absorb. I think once the rice was in and liquid had been added, I had it cooking for closer to 45 minutes.
• I omitted the green onions, but only because I forgot about them . No one seemed to miss them, but I think they would have been a great addition to the dish.

Mixed Green Salad with Creole Mustard Dressing
I combined romaine and red leaf lettuce with orange bell peppers, red onion, cherry tomatoes for the salad, and topped with a mustard vinaigrette. For the dressing, I combined a few spoonfuls of Dijon mustard, about 1 teaspoon minced garlic, salt, pepper, a *small* pinch of cayenne pepper, fresh parsley and red wine vinegar in my mini prep food processor. Once blended, I streamed in extra virgin olive oil. Once salad was dressed, I topped with some grated Parm-Reg. cheese.

Dessert:
Bread Pudding with Spiced Rum Sauce
Two famous New Orleans desserts are bread pudding and banana’s foster. I would have preferred bananas foster, since the flavors seemed more appealing to me, but since the banana dish was more labor intensive, I went with the bread pudding. I love entertaining and having people over, but I don’t like spending every minute in the kitchen. Since the bread pudding allowed me to stick it in the over and forger about it, it was my winner.

I read through multiple recipes and settled on this one from epicurious. It was simple and the end result was fantastic! I had never made bread pudding before, and actually had never eaten it, so I was a little nervous as I didn’t know what it was “supposed to” look and taste like.

I followed the recipe nearly exactly. The only addition I made was to add a few dashes of cinnamon and a few dashes of nutmeg to the custard mixture.

I baked according to the directions and my end result was a beautiful, puffy masterpiece. We were all so busy admitting the puffy goodness that I forgot to snap a picture! I am SO upset about this, it was truly a site to see! The pudding falls within a few minutes, so by the time I remembered, it was too late.

I used the accompanying recipe for the spiced rum sauce, and aside from adding a dash of vanilla extract and a dash of ground cloves, I followed it closely.

I served the pudding with vanilla ice cream and then spooned the sauce over the pudding and ice cream. Delish!

Giada's Banana Muffins

2008-04-23T21:15:00.002-04:00

I had four over-ripe bananas in my kitchen, and was looking for an alternative to banana bread. I use my mom's banana bread recipe and LOVE it, but I was in the mood for a change. I remembered Giada's muffin recipe, and decided to give it a whirl.

I followed the recipe nearly exactly, although I did add in cinnamon and nutmeg to the batter, which I think was a nice (and needed) addition.

I didn’t make the frosting to go along with the muffins, so I topped each muffin with chopped walnuts before baking. If you are a real nut-lover, I think adding walnuts to the batter would be excellent as well.

The muffins were really easy to make and baked perfectly. I was very happy with the results. Both Matt and I brought these into work to share with our coworkers, and everyone agreed that this recipe was a keeper.

Grilled Chicken Salad with Cilantro-Lime Vinaigrette

2008-04-22T19:05:00.001-04:00

Tonight I decided to use up some cilantro that I had in my fridge, so I made a quick salad consisting of grilled chicken, romaine lettuce, radicchio, cucumbers, tomatoes, red onion, and served with a cilantro-lime vinaigrette.

For the chicken, I marinated it in a mixture of:
extra virgin olive oil
red pepper flakes
juice of 2 limes (mine were NOT juicy at all)
lime zest
minced garlic
paprika
salt
pepper

For the dressing, I combined the following ingredients in my mini-prep food processor:
white wine vinegar
a touch of honey
lime juice
lime zest
handful of fresh cilantro
minced garlic (maybe 1 teaspoon)
salt
pepper
red pepper flakes

Once mixed, I streamed in extra virgin olive oil to taste.

This salad was a light, refreshing meal. The spices on the chicken worked well with the freshness of the cilantro vinaigrette.

Grilled Quesadillas

2008-04-17T20:38:00.001-04:00

I am obsessed with the grill. So now that it is nice outside, I use the grill nearly every night. Tonight I made a variation of my chicken quesadilla recipe. I changed it up a bit, marinating the chicken in extra virgin olive oil, lime juice, lime zest, garlic powder, salt, pepper, a pinch of cayenne pepper, and cumin.

I grilled the chicken breast and then assembled the quesadillas right on the grill. I used low carb wheat and flax tortillas. In the quesadillas, I used light pepper jack cheese, a little shredded Mexican, the sliced chicken, cilantro, peppers, mushroom, and onions (which I had sautéed with garlic and salt and pepper) and green onions. Once cheese started to melt, I topped with the other tortilla, flipped and grilled for a few more minutes.

I mixed together some sour cream, lime juice, zest, cilantro and green onions together as a dip for my quesadillas. Yum!

Spicy Tilapia with Pineapple-Pepper Relish

2008-04-14T18:58:00.004-04:00

We haven’t had fish in a while, so I was eager to make something light and healthy with the tilapia I picked up at the fish market. I decided on a Cooking Light recipe, and although I didn’t follow it exactly, it was the same idea.

I didn’t use exact measurements for the relish, but kept the ingredients the same. I added salt and pepper to the mix as well, and squeezed in some lime juice, which the recipe did not suggest.

I cooked the tilapia on the grill instead of in a pan with canola oil. I sprayed the grill surface with grilling non-stick spray, sprinkled the fish with the Cajun seasoning and red cayenne pepper as the recipe suggested, and also added salt, pepper, and a little garlic powder. I grilled the tilapia for about 3-4 minutes per side.

I served the relish over the tilapia, with a side of long grain wild rice. The fish was pretty fiery, and I think that is because I added a little too much cayenne pepper. But, it was good nonetheless. Overall, this was a healthful, tasty meal that Matt and I both enjoyed. It is a difficult job convincing Matt that white fish other than swordfish can fill him up, but I managed to please tonight.

My 1st Platinum Chef: Lemon Rosemary Chicken with Leek Risotto and a Caper, Mushroom Balsamic Sauce

2008-04-13T20:13:00.007-04:00

Whew! What a title! For about a year, since its inception, I have been a “lurker” of the Platinum Chef Challenge. I always take a look at the ingredients, always peruse everyone’s blogs to see what they’ve come up with, but have never taken part, until now! I decided during the last round, for which I missed the deadline, that I was GOING to participate next time, regardless of the ingredients. Then, Kate of Paved with Good Intentions unveiled the ingredients…capers, leeks, cream, rosemary, and lemon. Wow! What a great mix! The only daunting ingredient to me was leeks, I had never even thought of using them before, never mind knowing what to do with them. But, I forged ahead nonetheless. I ended up with a grilled chicken breast that was marinated in lemon juice, olive oil, and rosemary; and I served it with a leek risotto and a balsamic mushroom sauce.

I had made a delicious chicken dish at the end of last summer, and after quite a bit of thinking, decided to work off of that inspiration. I knew it contained rosemary and lemon, so I went from there.

I took the following ingredients:

2 chicken breasts
drizzle of extra virgin olive oil
¼ cup fresh squeezed lemon juice
salt
pepper
garlic, minced
a dash of paprika

and I marinated in a shallow dish for about 45 minutes. I then grilled the chicken for about 7 minutes per side, until cooked through and complete with light grill marks.

Meanwhile, I began the risotto. I have only made risotto once before, and was quite nervous, but took a deep breath and went for it.

Ingredients (adapted from an epicurious parmesan risotto recipe):
2 tablespoons butter
1 large leek, halved and chopped
1/4 cup light cream
1 shallot, chopped
1/4 small white onion, chopped (I wanted a variety of members from the onion family to be represented here, but I am sure it would be just delicious with only shallots or just onions)
3/4 cups Arborio rice
1/2 cup white wine
2 cups chicken stock
1/2 cup water
just shy of 1/4 cup grated Parmesan cheese
Chopped fresh rosemary

I began by sautéing the leeks, salt and pepper with some melted butter for a few minutes over medium heat in a medium sauté pan. I then added the cream, and stirred and let simmer for about 10 minutes and set aside, keeping warm.

I then melted 1 tablespoon of butter in a large saucepan over medium heat. I added the shallot and onion and cooked until softened, about 4-5 minutes. I then added the rice and stirred for 1 minute or so. Next, I added the wine and stirred until most of the liquid was absorbed, about 1 minute. In a separate, small saucepan, I heated the chicken stock and water together. Once the wine was nearly absorbed, I then added 1/2 cup of the stock. I let it simmer until stock was almost absorbed, stirring often, about 3-4 minutes. I continued to add more broth, 1/2 cup at a time, allowing each addition to be absorbed before adding next and stirred often, until rice was tender and mixture was creamy, about 20-25 minutes total. Finally, I stirred in leek mixture and remaining tablespoon butter, then added cheese and a touch more cream.

While making the risotto, in between stirs, I went to work on the balsamic mushroom topping.

Ingredients:
1 tablespoon butter
1 shallot, chopped
1 tablespoon garlic, minced
2 teaspoons fresh rosemary, chopped
Generous handful of cremini mushrooms, sliced in half
Spoonful of capers (drained of liquid)
4 tablespoons white wine
A few turns of balsamic vinegar.

I melted butter in a medium skillet, then added the shallots and garlic and sautéed for a few minutes until softened. I then added the sliced mushroom and chopped rosemary and sautéed for about 5-6 minutes until browned. I kept the mushrooms over low heat while the chicken and risotto cooked, and once those dishes were almost done, I added the capers, white wine and balsamic vinegar. I stirred to combine and then let reduce.

Once everything was done, I mounded the risotto in the middle of the plate, placed the chicken on the risotto, and then topped with the balsamic mushrooms. For presentation, I added a grilled lemon wheel, as sprig of rosemary, and a thin leek.

This meal was FANTASTIC. The flavors worked so well together. The leeks were a wonderful addition to the risotto, and the capers were a nice compliment to the balsamic mushrooms. The chicken was ridiculously flavorful and tender! A bite with the creamy, rich risotto and the tart, savory balsamic mushrooms was my favorite, a nice contrast!

Lemon Ricotta Cookies with Lemon Glaze

2008-04-05T07:36:00.002-04:00

I needed to make desserts for a family party, and I really wanted to try something new. I was also anxiously awaiting the arrival of spring and warmer temperatures, so I was eager to try out a light, springy recipe. I stumbled on Giada’s Lemon Ricotta Cookies and was quite intrigued. Ricotta in a cookie? I thought perhaps this would allow for a more delicate texture and decided to give them a shot.

I followed the recipe nearly exactly. I did add slightly more zest (I zested one and a half lemons) and I did add a little more flour at the end, just before I was ready to spoon onto the baking sheets. The batter was quite sticky, and I panicked for a moment, added a bit more flour (which didn’t reduce the stickiness) and then just decided to trust the recipe. Well, the stickiness was no issue really, other than the fight I had getting the batter of the spoon, because the cookies were FABULOUS! Definitely the best cookies I have ever made. They were perfectly cooked and they rose into the perfect little shape.

For the glaze, I did find that I needed more lemon juice to get everything to the right consistency. I just kept squeezing a little bit in until I felt it was spreadable without being too watery.

I highly, highly, highly recommend these cookies!!!!!

"Mud Pie" or Chocolate Trifle

2008-04-05T07:30:00.004-04:00

Disclaimer: I had forgotton to take a pictute of this at home, and had to take this one really quickly once the trifle arrived (a little weary from the trip) at its destination, so it is a terrible picture. I even forgot to clean up the whipped cream mess from the side, which was a casualty of traveling.

The title of this blog post is what my mother called this concoction while my brother and I were growing up. She even made it more “mud-like” by putting gummy worms on top, which was such a hit in my youth! But, this recipe is really just a chocolate cake trifle.

I was in charge of desserts for a party last weekend, and decided this family staple was just the ticket. It is easy, I have made it a dozen times, and I knew I couldn’t mess it up. I was also trying a new recipe or two, so this one was sort of my safety net. It is also such a kid-friendly dessert, so I knew it would go over well with my niece and nephews.

I started by following an allrecipes.com recipe for Dark Chocolate Cake. I have used a number of cake recipes over the years to make this dessert, and was quite pleased with this cake. It was very moist and had such a smooth dark chocolate flavor.

I also mixed up some instant, sugar free chocolate pudding. I guess this step makes my dessert more of a semi-homemade treat, but I just wasn’t ambitious enough to make the pudding myself!

While the pudding was chilling, I beat up some whipping cream to make a light whipped topping. I chilled the metal mixing bowl in the freezer, and also chilled the beaters (from my stand mixer). I started with 1 and a half cups of whipping cream, and mixed until almost done. I then added 1 teaspoon of vanilla (plus a dash extra), and about 2 tablespoons of confectioner’s sugar and mixed until stiff peaks formed.

The layering technique is quite simple. Crumble up the cake, place in bottom of trifle dish. Then, add some of the pudding. Next, cover with the whipped cream. Repeat until you reach the top. I like to add some shaved chocolate on the top of my trifle.

Chicken with a Raspberry-Balsamic Glaze

2008-04-03T19:22:00.002-04:00

Tonight was one of those nights where I stood in front of my fridge and pantry until something hit me. I quickly noticed that I had thin-sliced chicken breasts, raspberry preserves, mushroom, onions, and balsamic vinegar and asparagus. Presto - dinner was inspired! I had remembered reading about a balsamic-raspberry chicken in a few different places, one of which was in Cara's blog. I looked to her recipe for inspiration, but didn't follow it exactly.

I started by sautéing some onions (1/2 an onion) and a handful of mushrooms in a large pan with some olive oil cooking spray. I added salt and pepper, a little garlic powder, and some thyme. Once softened, I removed and added the chicken. I cooked on both sides for about 4-5 minutes until cooked and slightly browned. I then added the mushrooms and onions back in, and added the preserves, vinegar, more fresh thyme, and a touch of chicken stock to help loosen up the preserves. I stirred until combined, let reduce a little bit, then added the chicken back to the pan for a few minutes.

I served with roasted asparagus with garlic, salt, and pepper. A tasty and healthful meal!

*My only regret was not using seedless preserves (which I had, but just opted for the regular stuff) because I thought the cruch of the seeds was odd in this dish.

Hippity Hop Over for This Carrot Cake!

2008-03-22T13:49:00.003-04:00

I have made a carrot cake every Easter for as long as I can remember, I think since I was in middle school. I have used a variety of recipes over the years, but this one has to be my favorite. I have used this recipe for 4 years now, and it has yet to disappoint. Even my sister in law, who hates carrot cake, loves this one! I believe I found the original recipe on allrecipes.com, but I have made some changes and altered it slightly. I do remember the original recipe calling for raisins and nuts, but I omit those. If you wanted to add, I would suggest maybe ¾ to 1 cup of walnuts or pecans, and maybe a cup of raisins.

Cake Ingredients:
2 cups four
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon allspice
4 eggs
2 cups sugar
2 teaspoons pure vanilla extract
1 and ¼ cups vegetable oil
2 cups grated carrots
1 can (20 oz.) crushed pineapple – drained
½ cup flaked coconut

Cake Directions:
Preheat oven to 350 degrees. Grease/coat two 9” round baking pans.

In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice – set aside.

In a separate, larger bowl, mix together the eggs, sugar, and vanilla by hand. Next, add the vegetable oil and stir until combined. (The mixture should be the consistency of pudding.)

Gradually stir in the dry ingredients, then fold in the carrots, pineapple, and coconut.

Pour the batter into the prepared pans and spread evenly. Bake for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean.

Transfer cakes from pan to cooling racks. Let cool completely before frosting.

Cream Cheese Frosting Ingredients:
1 cup (2 sticks) butter
2 packages of cream cheese
3 teaspoons pure vanilla extract
1 pound confectioners sugar
Milk, as needed

Frosting Directions:
Combine the butter, cream cheese and vanilla in a stand mixer, or with an electric hand mixture. Gradually add sugar. Add milk to thin if necessary.

I frost the top of the bottom layer, and then place the top layer on and frost the sides and top. I frost on wax paper, so it is easy to move to a plate or cake platter. I also shave the top of the cakes to make it flat.

I garnish the cake with some grated carrots and sometimes with some of the flaked coconut as well. YUM!

Turkey Tenderloin with a Raspberry Thyme Glaze

2008-03-19T19:13:00.002-04:00

I had a turkey tenderloin in the freezer, so I decided to make use of it tonight. I seasoned the turkey with salt, pepper, garlic, and thyme and roasted for an hour and 30 minutes at 325 degrees (followed direction from butcher).

I decided to “whip up” a sauce to accompany the tenderloin using some raspberry preserves and white wine. I say “whip up” only because I truly stood in front of my pantry and the fridge until I had concocted a sauce in my mind. I heated a pan and added 3(ish) tablespoons of raspberry preserves, about ¼ cup chicken stock, and a few splashes of white wine. I finely diced some shallots and minced some garlic to add to the sauce, as well as tossing in some dried thyme, salt, and pepper. I simmered for a few minutes until it reduced a bit, and then added a mixture of 1 tsp. flour with 1 tsp. cold water. I stirred until thickened and kept warm until ready to serve.

I served the meal with green beans, coated lightly in a drizzle of extra virgin olive oil, pepper, and Jane’s Crazy Salt (a mixture of a variety of salts…my dad ALWAYS had this in the house, and when I saw it in the store the other day, I had to buy it!) and brown rice, which I cooked with chicken stock and a bay leaf for added flavor.

MEME - I've been Tagged!

2008-03-19T18:22:00.000-04:00

Cara, of Cara's Cravings, has tagged me for MEME, which means I need to share five interesting things about myself.

1. I lost my father when I was 19 years old (7 years ago). He passed away on April 9, 2001 and I always start to get sad when that date is approaching. He had pancreatic cancer, which is one of the deadliest forms of cancer. The survival rate is so low, it is really astonishing. I am a member of the Pancreatic Cancer Alliance, where we work to inform and spread the word about this terrible disease. We also raise money to fund research and doctors to work on better treatments and maybe someday, a cure.

2. Speaking of losing my father...when I was a senior in college, and the year after I graduated, I used to speak at local colleges and high schools about dealing with the loss of a parent. Most of the time, my audiences were small groups of students who have lost a parent, and it was usually in a lounge-type setting (not that type of lounge, think college dorm lounge). A few times, though, I spoke in front of entire freshman classes as a part of orientation, or in front of an entire senior class as a part of senior week activities. I don't know that I am a great public speaker, but I do know I enjoy it. I get a thrill from being in front of a crowd and having to come up with something intelligent to say! I also loved sharing my story. It was very therapeutic for me.

3. Oh, and the fact that I enjoy talking in front of crowds might explain why I am a teacher. I teach 7th grade English and absolutely LOVE my job!!! I love to talk, love to read, and love to write. Add those things to my need for attention, and I think I have the perfect job! Really though, I love to TEACH. The feeling I get when students "get" what I am teaching is amazing - one I will never sick of. Grading an essay and seeing all the hard work both myself and my students have put into it is so satisfying and inspiring.

4. I have never been to Disneyland. I am the only person I know who has never been. I feel deprived, in a way. My family went on a ton of vacations while I was growing up, but we never made the trek to Disneyland. Maybe someday my children (yet to be born children, that is) and I will visit the theme park together for the first time. Or maybe my husband and I will make that one of our next vacation stops?

5. I LOVE cheese. I love it more than a normal person, that is. I have been known to sit and eat an entire block in one sitting. I have never met a cheese I didn't like. I often have to practice constraint when cooking so I don't add too much cheese (and fat) to the dish. Oh, it is heavenly!

Now, I am not a "popular" blogger, so I worried about who I was going to tag, as many people don't really know of me. I highly doubt that 5 foodies have ever heard of me. But, I decided what the heck, I'll tag a few people whose blogs I check out often enough and just see what happens...

Here are the 5 bloggers I would like to learn 5 interesting things about:

1. Holly of The Pink Lady (not a foodie blog, but a friend of mine who blogs about life in general, or her life in general).
2. Dori of Foodie Fashionista
3. Lauren of Lauren's Culinary Creations
4. Michelle (Chelley) of Sugar and Spice
5. Ashleigh of Ashleigh's Edibles

Rules for the "5 Things" MEME:
1. Link to your tagger and post these rules.
2. Share 5 facts about yourself
3. Tag 5 people at the end of your post and list their names (linking to them).
4. Let them know they've been tagged by leaving a comment at their Blogs.

Mango Chili Chicken

2008-03-11T22:17:00.002-04:00

I was desperate for spring today! So, I created a meal with lots of “spring-y” influences. I had a bottle of mango-chili vinegar in my pantry, and that set off my inspiration.
Marinated Chicken Breasts:
4 tbsp. mango-chili vinegar (Trader Joe’s)
Salt
Pepper
Pinch of red pepper flakes
¼ cup pineapple juice
4 tbsp. mango ginger chutney (Trader Joe’s)

I let the chicken marinate for about 45 minutes, and then broiled them. It would also be delicious grilled, but my neighbor was borrowing my grill pan, and it was still too chilly to get the Weber going outside! When I flipped the chicken, I basted with the marinade for a few minutes, making sure some of the mango, ginger, and chili “chunks” made it onto the chicken.

Salad Dressing:
Splash of pineapple juice
2 tbsp. mango-chili vinegar
Fresh ground ginger
1 tsp. honey
White wine vinegar
3(ish) tbsp. mango ginger chutney
Salt
Pepper
Extra virgin olive oil

I combined all ingredients but the olive oil in my mini-prep food processor. I pulsed for a few seconds and once combined, I streamed in the olive oil. I don’t have exact amounts for some of the ingredients because I mostly just “eye-balled” it until it was the right consistency. I poured the dressing over a garden salad with red onions and fresh mango slices.

I served this meal with some oven roasted asparagus (I roasted with extra virgin olive oil, salt, pepper, and a little garlic).

Trying to Replicate Mom's Chicken Wings

2008-03-02T18:10:00.000-05:00

Today I tried to make my mom’s chicken wings. And failed!!!!! This was my second time making them…and it certainly was not the charm, I guess the saying is true, “third time’s the charm.” I am counting on that, because these wings are SO GOOD, I would hate to not be able to do them justice next time! The first time I made them they were great, not quite mom’s, but pretty close. I didn’t take pictures then, because my camera was lost. This weekend, I decided to try them again, and for whatever reason, they just didn’t work.

First off, I used drumsticks instead of wings, they are easier to handle and contain more meat. That step was OKed by my mom, and in fact, she sometimes uses drumsticks, too. So that couldn’t have been where I went wrong.

I placed the washed drumsticks in a large baking dish (think lasagna sized) and poured a whole bottle of teriyaki sauce over them. I let them sit for about 15 minutes, and then flipped them over. I added a ¼ cup of pineapple juice and a ½ cup of orange juice to the mixture. Next, I sprinkled with salt, pepper, and garlic powder. Finally, I poured a half a container of pourable light brown sugar onto the chicken. I baked covered for 45 minutes at 375 degrees. Once the cover was off, I based all of the wings with the sauce mixture, and added nearly the rest of the brown sugar. I cooked uncovered, continuing to baste once in a whole, for about 20 minutes.

The chicken was OK. Just OK. The flavor was subtle, and the caramelization was not nearly as great as when my mom makes them. Hers are so tender, so flavorful, and so deliciously crispy on the outside. Oh well, here’s to next time!

(Oh, and I served this with a side of jasmine rice cooked in coconut milk with pineapples.)

Roasted Veggie Pizza with Goat Cheese

2008-02-14T20:44:00.008-05:00

My mom bought me a Williams Sonoma pizza stone for Christmas this past year, and I was thrilled! In the summer, I am a nut for grilled pizza, but Matt and I miss the thin, crispy crust so much in the winter time!

To accompany my pizza stone, my mom also got me a pizza cookbook, where I found a recipe that I used for inspiration, although I made plenty of my own modifications/additions/etc.

INGREDIENTS:
4 cloves garlic
2 red onions, cut into wedges
1 orange bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 zucchini, quartered and cut into strips
1 eggplant, quartered and cut into strips
Extra virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Handful of fresh basil leaves, chopped
Pizza dough (I use Trader Joe's Whole Wheat)
Flour, for dusting
Tomato sauce (didn't have time to make my own, used Trader Joe's Fat Free Pizza Sauce)
6 oz. goat cheese, crumbled
Salt & pepper

DIRECTIONS:
Preheat oven to 400 degrees F. Brush a cookie sheet with oil, or prepare pizza stone.

Spread the garlic, onions, bell peppers, zucchini, and eggplant in a roasting pan. Season to taste with salt & pepper. Drizzle the olive oil over the veggies and toss to coat. Follow with the balsamic vinegar, drizzling over to coat (about a few tablespoons worth?). Toss in half of the basil leaves, and combine everything together. Roast veggies in the oven for 15-20 minutes, turning once or twice during cooking. Let cool.

Increase heat to 425 degrees F. Roll out the dough on a lightly floured surface and place on cookie sheet or stone. Let stand in a warm place for about 10 minutes. (I placed mine on top of the burners, and some of the heat from the oven warmed the stone/dough slightly). Add the tomato sauce, spreading it almost to the edges. Arrange the veggies on top of the tomato sauce, then sprinkle with the goat cheese. Drizzle some of the roasting juices over the pizza.

Bake for 15-20 minutes, or until golden. Garnish with remaining fresh basil.

What I would have done differently, though, was put the goat cheese on after cooking, or during the last few minutes of baking. Putting it on before hand left me with a mealy-texture as opposed to the creamy texture I love so much! Otherwise, the pizza was AWESOME! (And pretty healthful, too!)

Mac & Cheese

2008-02-13T20:34:00.003-05:00

Today I decided to make homemade mac & cheese instead of just opening a box of Kraft. The original recipe I use is my Dad's, who called it his "world famous mac & cheese." My dad really was a great cook in his day, but a very messy one. That must be where I get it from??? However, I have been feeling really crumby about the amount of BAD food Matt and I have been eating since, say, December! So, I wanted to tone the recipe down a bit. I searched for quite a while, and ended up using a recipe from America's Test Kitchen. I have made some modifications to it, but not much. I have put a * next to what I did differently that wasn't in the recipe.

INGREDIENTS:
Salt, to taste
1 pound elbow macaroni
1 (12-ounce) can 2 % reduced-fat evaporated milk
2/3 cup low-fat milk (2 %)
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder or celery salt (optional)
Pinch cayenne pepper
2 teaspoons cornstarch
8 ounces 50 percent light cheddar cheese, grated (about 2 cups)*
4 ounces fontina cheese, grated**

*original recipe called for the 8 ounces of cheddar, but I wanted a bit more cheese, and I wanted to use 2 different types, so in addition to the cheddar I used 4 oz. of fontina as well. (Also like gruyere in this recipe)

DIRECTIONS:
1. Bring 2 1/2 quarts water to a boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender, about 5 minutes. Drain the pasta and leave it in the colander; set aside.

2. Add the evaporated milk, 1/2 cup of the 2 percent milk, mustard, garlic powder (if using), cayenne, and 1/2 teaspoon salt to the now-empty saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1/4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.

3. Off the heat, gradually whisk in the cheddar and gruyere until melted and smooth. Stir in the macaroni, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes.

The ATK recipe stops there, tells you to let stand and then serve. I like to bake my mac and cheese, so typically I would go on and add the next step below.

*4. Combine the pasta with the cheese mixture and pour into a baking dish. Combine bread crumbs with a few sprinkles of parmesan cheese and spread over the top of the macaroni. You could also add some additional grated cheddar and gruyere cheese to this mixture as well, if you have some on hand.

I have made a number of different mac & cheese recipes over the past few years, and I would like to officially declare this one my favorite!!!! And, the fact that is is lower in fat & calories makes me feel a little better about loving it so much!

Blueberry Muffins

2008-02-13T15:36:00.005-05:00

I had a snow day today, the 6th of the school year, so I decided to bake. I made some blueberry muffins for my homeroom students. I wanted to make them a treat, but since homeroom is at 7:15am, something sweet (like a cupcake, etc.) didn’t seem right. So, I decided to do muffins. This recipe is my mom’s. I have enjoyed these muffins since I was a little girl! I’ve made them with cranberries and orange zest, or with frozen mixed berries as well. These muffins don’t plump up tremendously, but they are still very tasty. They are also LOADED with berries, so if you don’t like that, go easy on the fruit.

Ingredients:
¾ cup margarine (softened)
1 ½ cup sugar
3 cups flour (I use 2 cups all purpose and 1 cup whole wheat)
3 eggs
¾ cup milk
3 teaspoons baking powder
¾ teaspoon salt
1 ½ teaspoons pure vanilla extract
3 to 3 ½ cups blueberries
Extra sugar for sprinkling

Directions:
Preheat oven to 375.

Cream margarine and sugar until fluffy. Add eggs, one at a time, until well blended. Add vanilla, then dry ingredients (mixed together in separate bowl) alternately with the milk. Stir in the blueberries.

Coat a muffin pan with nonstick spray, and then line with baking cups. Pile batter high in each cup, and sprinkle with sugar.

Bake at 375 degrees for about 30 minutes.

Spinach & Tomato Quiche

2008-02-12T19:23:00.003-05:00

I love myself a good quiche! I have made nearly a dozen different varieties...asparagus and red pepper...spinach and bacon...peppers, onion, and sausage...feta, spinach, red onion, and roasted red pepper...I could go on and on. I found this recipe from foodnetwork.com last year, and have been pleased with its taste, texture, and simplicity. I still can't believe I use a Paula Deen recipe (oh the buttah and heavy cream that she adores!), but I must say, this one is fool proof!

For this particular quiche, I followed the recipe for the egg mixture, but didn't feel the need to combine the ingredients in a food processor. I hate to dirty extra appliances when not necessary. I find that beating the eggs, and then adding the cream and salt & pepper to the bowl works just fine. Instead of the bacon and spinach suggested in the recipe, I added the spinach, but also about 1/2 of a small white onion (diced), one large tomato (diced), and one package of Canadian bacon (per my husband's request...or demand!). I browned the Canadian bacon in a skillet before adding to the pie.

I layered the veggies and cheese in the bottom of the pie crust, and then filled with the egg mixture. When I add more fillings than the recipe calls for, I find that I don't quite use all of the egg mixture. I placed the pie plate on a cookie sheet in case of egg overflow, and baked about 5 minutes longer than the suggested time.

*I always find that quiche is better reheated, after it has really had a chance to set.

Raspberry Bars

2008-02-09T13:09:00.001-05:00

Matt and I had his parents and sisters over for an impromptu pizza party last night. I wanted to make something easy and light, yet delicious, for dessert. I remembered I had this recipe for Raspberry bars on hand, and after a quick scan of the fridge and pantry, it was a go - I had all the ingredients! I have to apologize, because I got the recipe from somewhere, I just have no idea where. I had the recipe saved as a Word document on my computer but I had neglected to include the source. Whoever you are, THANK YOU! These bars were simple to make and such a nice treat! The raspberry and the oats even give it the illusion that it is semi-healthy! The only changes I made were adding about a 1/2 teaspoon cinnamon to the mix, and also using Trader Joe's No Sugar Added Raspberry Preserves instead of seedless jam. I happen to like the seeds, so I would have opted for a seeded variety anyway. This bar could easily be made with any type of jam/preservatives.

INGREDIENTS:
1 cup packed light brown sugar
2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cup rolled oats
1 cup butter, softened
1 ½ cups seedless raspberry jam (room temp.)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan, and line with greased foil.

Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 4 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.

Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Balsamic Sirloin Salad

2008-02-05T19:26:00.002-05:00

The salad trend continues…

Tonight I prepared some sirloin tips in a balsamic marinate to serve over a light, crisp salad. I drizzled a little extra virgin olive oil in a plastic bag, and then added balsamic vinegar, 2 cloves of minced garlic, dried thyme, salt, and pepper. I refrigerated for about 1 hour.

I prepared the salad with romaine lettuce, radishes, cucumbers, red onion, and sautéed mushrooms in a balsamic glaze. Once the meat was done, I let it rest, sliced, and placed on top of the salad.

For the dressing, I combined balsamic vinegar, Trader Joe’s reduced sugar apricot preserves, dried thyme, salt, pepper, and a clove of garlic. I pulsed to combine and then streamed in extra virgin olive oil. Matt and I both LOVED the dressing! The apricot preserves were a great compliment and contrast to the bite of balsamic vinegar. I will definitely using that combo again soon!

Southwestern Chipotle Salad

2008-02-04T19:18:00.004-05:00

Months ago I had bought some canned chipotle peppers, hoping they would inspire some sort of Mexican or southwestern dish. Well…they finally got their chance to shine! Matt and I had fallen off the healthy eating bandwagon lately, and needed to get back on FAST! So, I had planned a number of salads and other lighter meals for the week. I sort of wandered around the grocery store aimlessly, throwing in whatever items caught my attention. I came home with banana peppers, corn, black beans, an orange bell pepper, lettuce, a red onion, mushrooms, and scallions. I decided pretty quickly that I was going to create a salad.

I started by pureeing the chipotle peppers in a food processor, dumping in much of the juice as well. I also added a glove of garlic, fresh cracked pepper, salt, cumin and a squeeze of fresh lime juice. Once smooth, I poured over 2 chicken breasts and let marinate for 2 hours or so.

I cooked the chicken on my grill pan, and while grilling, got to work on my salad. I prepared the mushrooms, peppers, cucumber, onion, tomato, and scallions. I heated the frozen corn and set aside. I also heated a can of black beans. I created a bed of lettuce on the dinner plates and covered with all of the other veggies. I then sliced the grilled chicken and placed on the salad. I sprinkled the corn and black beans over the salads, and topped with freshly grated light Monterey jack cheese.

Over the salad I drizzled Trader Joe’s low fat Parmesan Ranch dressing, which I mixed with a pinch of cayenne pepper for a touch of heat. I finished off the salad with Trader Joe’s Southwest Style Gourmet Flatbread.

Apple Pie Contest

2008-02-02T16:32:00.003-05:00

I don't have many pictures or much to say...but I did enter an apple pie contest today. It was my first time and I was very nervous! :-) I used my grandmother's sacred recipe to bake and enter a traditional apple pie. I had also created a concoction to enter into the non-traditional category, and at the last minute decided to include it. I was a frantic lunatic the morning of the contest and left the house with the pies right out of the oven. (Actually, my husband, Matt, had to go home to get my non-traditional pie after we arrived and I had figured out that I could enter one in each category).

I didn't have a spare second to take pictures, and I didn't even capture the recipe I used for the non-traditional. I will tell you that Cara, from Cara's Cravings, offered some great ideas, and I did look at this recipe for inspiration. I started with my grandmother’s crust recipe for the bottom crust, but I did add some milled oats and cinnamon to the dough. I filled the pie with Cortland apples and used the same spices as my grandmother’s recipe. But, I didn’t top with a traditional crust. Instead, I made sort of a crisp/cobbler topping. I combined butter, oats, brown sugar, cinnamon, nutmeg, pecans, and golden raisins.

And the drum roll please…
Turns out my traditional pie didn’t quote finish cooking, even though it looked like it was perfectly done. I made the pie the exact same way I have made it for years, and cooked it in the same oven, for the same amount of time. What went wrong will always remain a mystery… Needless to say, I did not make the finals. There were over 40 pies in that category, and although my pie when at its best is pretty darn amazing, a less than perfect version just didn’t cut it. As for my non-traditional…my pie did make the top ten, but didn’t win one of the top 3 slots. They didn’t tell you which place you won other than 1, 2, and 3, so I like to think that I came in fourth!

The judges tasting MY pie!

Sauteed Mushrooms on a Bed of Grilled Polenta

2008-01-27T12:40:00.001-05:00

I was trying to create something a little different for my recent book club meeting, and decided I wanted to use polenta. I have never made it before, but always enjoy dishes that contain in, so I thought why not? I searched a little online, and ended up using this recipe as inspiration, although I sort of did my own thing.

I began by cooking the polenta according to the instructions on the package, but subbed chicken broth for water and added parmesan cheese. Once cooked, I let cool and then cut into small squares.

I chopped up 2 packages of mushrooms, one package of cremini and one package of baby bellas. I added them to a warm pan with a small amount of SmartBalance Light spread and a few sprays of olive oil. I let cook for about 5-6 minutes, and then added 2 shallots, finely diced, as well as 3 cloves of garlic. I gave those an additional 2-3 minutes to cook before adding a few turns of balsamic vinegar to the pan. I let the vinegar cook in pan and begin to caramelize, and then added a few squirts from a slice of lemon, and some white wine. I finished it off with salt and pepper, as well as some fresh rosemary and flat leaf parsley.

I then took the polenta squares and browned on both sides in a pan using olive oil spray. Once browned, I arranged on a paper towel to absorb the excess oil. I placed a small mound of the mushroom mixture on top of each polenta square and topped with freshly grated parmesan cheese and a sprinkling of parsley. Everyone agreed that these little bites were unique and delicious! We also agreed that our book of the month, Eat, Pray, Love, by Elizabeth Gilbert, was amazing and we can’t wait for the movie (starting Julia Roberts) to hit theaters!

Spaghetti & Meatball "Stoup" (courtesy of RR)

2008-01-26T12:28:00.002-05:00

Rachael Ray. I have a love-hate relationship with the woman. EVOO. Yum-O. Sammies. Stoup. I could go on and on with reasons why I can’t stand her! But, then I think about the fact that she is pretty much a marketing and multi-media genius, and I have to give her credit. My husband watches her show from time to time and will sometimes request meals. Recently, he requested her Spaghetti and Meatball Stoup, and I gave in. I am always a little uneasy about making one of her recipes, simply because I don’t really care for her that much. But, for the most part, we do enjoy her meals when I decide to make them, and tonight was no exception. My camera was missing when I made the first batch, so these pix are from the leftovers and therefore, do not look that appetizing. But, this meal was quick, SIMPLE, and a definite pleaser!

The only change I made was to make turkey meatballs and use slightly less spaghetti. I also broke the spaghetti in thirds, which I found more manageable. So, in true Rachael Ray fashion, I must say that it was YUM-O!

Spinach Ravioli with Lemon White Wine Sauce

2008-01-24T00:07:00.002-05:00

This is really more of a “semi-homemade” meal, although I hate to use that term because I do despise Sandra Lee! My husband hates ricotta cheese. It is one of my favorites! That makes for a tough life for me, let me tell you! But, he was away on business the other night, so I was able to indulge in some spinach and ricotta ravioli from Trader Joe’s. I boiled according to the directions on the package. I knew I wanted some sort of sauce, and based on a quick inventory of items in my cabinets and fridge, I came up wit the following…

I started by heating a handful of frozen spinach as well as a handful of artichoke hearts in a sauté pan with a little water. Once heated through, and once most of the water had been absorbed, I poured some (sorry, not good with measurements on this one) white wine (chardonnay to be exact) into the pan, followed by a quick turn of extra virgin olive oil. I let the wine cook out a bit, then added the juice from half of a small lemon. I let simmer for about 5 minutes. While simmering, I added some minced garlic (1 clove) to a pan, and added to the sauce after the 5 minutes, along with a dab of SmartBalance Light buttery spread. I finished it off with some fresh flat leaf parsley and grated parmesean cheese and viola, dinner for one was served!

Lots of Minty-Chocolately Goodness!

2008-01-03T12:13:00.001-05:00

Chocolate Chip and Peppermint Crunch Cookies

I made this recipe way back in December as I was eager to try out some new cookie recipes. I found this recipe on epicurious.com and thought is sounded intersting and different, unlike the typical cookies I make during the holidays. I followerd the recipe nearly exactly. I made the batter and refrigerated overnight. The batter was incredibly tough and sticky, so it was a bit hard to work with and quite messy, but really it was the perfect consistency to create the right shape and texture. I made this and arranged on plates along with my bark and some peppermint brownies that I threw together and gave as Christmas presents to a bunch of people at work and some neighbors. These cookies got 2 thumbs up all the way around, so I guess they are a keeper!

Peppermint Brownies

The brownies were really an afterthough, but made a nice addition to my holiday treats platter. I used Ina's "outrageous" brownie recipe and just made a few small additions. I added a few drops of peppermint extract to the batter, as well as mini semi-sweet chocolate chips and some of the crushed peppermint from the recipe above. Yum!

Very Sad...

2008-01-02T17:41:00.001-05:00

I left my camera in Boston on New Year's Eve. It is safe, it is at a friend's apartment...but it contains many pictures I have been anxious to upload so I could blog. Also, I have been DYING this week not being able to take pictures of some of the dinners I have made. I think I am going to get it back this weekend! Let's hope!

Chocolate, Dried Cherries, and Pecan Bark

2007-12-17T23:46:00.002-05:00

I saw this fabulous bark creation on Emeril Live last week, but could not for the life of me find the recipe when I searched by episodes that aired last week, so I decided to create my own. Know that Emeril served as my inspiration, although I ad-libed in terms of how I concocted this delicious treat! But, bark itself is such a simple concept, you could really whip it up on a whim any time!

I started with caramelizing some pecans. I chopped pecans and added them to a mixture of melted butter and brown sugar. I used about 3 cups of pecans, half a stick of butter, and about 3/4 cups of brown sugar. I let the pecans coat thoroughly in the saute pan, and then transferred them to a parchment lined baking sheet where I baked at 350 for about 10-12 minutes. I let them cool for a few hours, sprinkled some cinnamon, nutmeg, and cloves over them, and then crumbled/separated the pieces a little bit.

Once the pecans were cool, I used a double boil to melt white chocolate and semi-sweet chocolate (in 2 separate bowls of course). I used chips, for convenience, but of course you could also use chopped bars/squares. Once melted, I added a dab of butter to the mixtures for sheen (I remember Emeril doing that). I then poured the chocolates onto the parchment paper, and marbled them together. On top, I added the pecans and then chopped dried cherries. I worked the pecans/cherries into the chocolate mixture a little, but wanted them to stay mostly on the top. I then set the baking sheet in the fridge to cool. The next day I slammed the creation on the counter to break up, placed on decorative plates, covered in cellophane, and set them aside as gifts for my para-professionals at work.

I actually made 2 batches, one which I put together exactly as described above, and the other where I scattered the nuts and cherries on the bottom and poured, and then marbled, the chocolate on top...resulting in a more even distribution of the goodies. Both came out great and equally tasty!

(Here is a picture of the underside of the bark):

Sugar Cookies

2007-12-13T01:37:00.002-05:00

I made sugar cookies tonight for one of my classes. I teach 7th grade English and have 5 classes of about 22 students each. We are currently reading A Christmas Carol by Charles Dickens, and among other things, studying figurative language. Each class collaborated to create an image of the Ghost of Christmas Past according to the detailed description in the novel. I took pictures of each creation, had my team of teachers vote, and decided to reward the winning class with cookies! I decided to shape the cookies into a C because that is the class that won (our classes are labeled A, B, C, D, E). I told the kids they could look at the plate of treats to determine if they were the winners. The students didn't understand how they would be able to tell until they say that the cookies were shaped as the letter C. They went nuts. They also enjoyed the taste of the cookies, I think, although I found them a little dry.

I used this recipe from the Food Network, but added a few dashes of cinnamon to the batter. Like I said, it was a bit dry, but perhaps that was because I rolled them a little thinner than perhaps I should have. I decorated with some with an assortment of Christmas sprinkles, some with cinnamon and sugar, and some with rainbow sprinkles.

Anniversary Cake!!!!

2007-12-09T20:26:00.001-05:00

Matt and I had the most delicious wedding cake EVER! Really. We did. Gretchen Ellison from Enchanted Wedding Cakes created our wedding cake, seen below. We loved the look and taste of it. It was phenomenal!

Instead of freezing the top layer, Gretchen gave us the option of a fresh mini-cake for our anniversary...we went the fresh route as we wanted to ensure deliciousness on our anniversary! She did not disappoint. Although there was only one layer of filling instead of a triple layer, it was still fabulous. We had alternate flavors on different tiers of our original cake, raspberry lemon torte and strawberry Grand Marnier. For our anniversary cake, we received the raspberry lemon flavor. It was SO GOOD!

Anniversary Breakfast!

2007-12-09T20:13:00.002-05:00

Today was our 1st wedding anniversary! Yay us! We had a lovely dinner out on Saturday night, and actually had a gourmet dinner service come in and cook for us on Sunday, our actual anniversary. Sunday morning, though, we made breakfast together and enjoyed cinnamon french toast and mimosas. I used the unity candles from our wedding ceremony as a centerpiece for breakfast, as well as a "LOVE" sign that was on the guestbook table at the reception. I also used the toasting flutes from our wedding for the mimosas. Yes, I am the epitome of a sentimental SAP!

I don't have an exact recipe for the french toast, but here is the basic idea...

We sliced some amazing cinnamon swirl bread nice and thick. The secret to a good batch of french toast, I believe, is the thickness of the bread, which is why I like to use a loaf I can slice myself. This loaf was purchased at a hole in the wall country store in Waterville, NH while we were enjoying a fall weekend away. It had been sitting in the freezer waiting for the right morning to make an appearance. We beat 2 or 3 eggs with a little skim milk and a pinch of nutmeg and a little cinnamon together, dipped the bread in the egg mixture, let it saturate, and placed on the griddle. Once done, I served with powdered sugar and cinnamon sticks for garnish, and pure maple syrup for pure taste!

Oh Christmas Tree!

2007-12-03T20:41:00.001-05:00

I was lucky enough to have my first snow day of the year on Monday (yes, teachers get JUST as excited about the first snow!), so it seemed like a perfect day to decorate our Christmas tree; the one we had searched for and cut down on the coldest day of the year thus far! We went to a local tree farm on Saturday, and aside from the cold, aside from my nephew hysterically crying, and aside from the fact that their tree selection was pretty poor, we had a great time! The cold certainly didn't chill our spirits!

In order to get into the festive mood, I played some holiday music and made these delicious egg nog cocktails. No exact recipe here, but here is what I did. I put some ice in a shaker. I then combined rum (or you could use whiskey, or perhaps even kaluha?) with a good amount of egg nog (I used the light version, didn't want to feel too guilty about it) and a little cinnamon. Shake the heck out of it, and pour over crushed ice in a martini glass. My favorite part was the cinnamon sugar rim I added before placing the ice and then drink in the glass. I finished off the cocktail with a sprinkling of nutmeg. Cheers!

Healthy Enchilada Casserole, in the Crockpot

2007-11-28T20:20:00.002-05:00

Now that I have found my way back to the gym and seem to have mountains of correcting to do every night, making dinner is sometimes a hassle. If I’m not making something creative or interesting, I am not excited about cooking at all. I definitely have a love-hate relationship with cooking. If I’m making plain old chicken breasts and broccoli, I loathe the task, but if I can try a new recipe, or get my creative juices flowing and come up with some fantastic creation, then I care to be no where else but the kitchen.

Anyway, as I was saying…putting something creative, delicious, healthful, and easy onto the table on weeknights sometimes seems like an impossible feat. I’ve been thinking of breaking out my yet-to-be-used Crockpot and let it do all the work one or two nights a week, but even still, many of the recipes I am finding don’t allow me to set it in the morning when I leave (at 6am) and have it ready when I return home at 6pm. I think my Crockpot might have a timer, but I haven’t had the time to read through the book and figure it out. I’m waiting for a rainy day! Anywho, I was able to find this recipe for an Enchilada Casserole from cookinglight, and since my husband works close to home, he was able to stop home in the middle of his day and start this baby up.

I didn’t alter the recipe much, except for adding slightly more enchilada sauce (Trader Joe’s) and perhaps throwing slightly more cheese in there. Actually, that is a lie; I DEFINITELY threw more cheese in than called for. It was low fat though, so I didn’t feel too bad about it. I added some cheese in before I added the corn muffin/bread mixture, that way there was some cheesy goodness running through the casserole, and not just on top.

My husband, Matt, often gets nervous at my attempts at meat-free meals, but this one left him quite satisfied, and I actually think I am slowly convincing him that every meal does not have to contain chicken, beef, pork, etc. Success!

Nana's Apple Pie - Perfection!!!!!!

2007-11-23T17:28:00.002-05:00

I was thrilled for Thanksgiving for a number of reasons, but one of them was certainly for the opportunity to make my grandmother’s apple pie. THIS IS HANDS-DOWN THE MOST PERFECT AND DELICIOUS APPLE PIE YOU WILL EVER TASTE! Now, I am the only one in the family who can duplicate the taste of my nana’s creation. My mom burns the crust. My Aunt Patti never gets the spices quite right. My Aunt Maureen’s crust is much too dry. My cousin Kerri produces a pie with far too mushy apples. For whatever reason, I have the special touch. My only downfall, typically, is not quite mastering the art of rolling out the crust. Mine never quite fits, and I end up having to patch, resulting in a less aesthetically pleasing pie. This year, though, I found my solution. I one and a halved the recipe for the dough, allowing me some wiggle room in terms of filling out the pie plate. I was a tad worried that the crust might be slightly thicker, and in turn, not cook properly, but turns out, it was just fine! The recipe below is not increased, but rather the original, sacred ingredients and measurements. Depending on your level of expertise with crust rolling, you may want to increase the amounts.

Preheat oven at 350 degrees and very, very lightly grease a pie plate. (The recipe does not call for greasing the pie plate, but I always do, just to be safe).

9-10 apples, cored, sliced, and peeled (you may need more, eyeball it)
1 ½ cups flour
½ tsp. salt
2/3 cup shortening
¼ cup water
¼ cup sugar
¼ tsp. nutmeg
¼ tsp. salt
¼ tsp. cinnamon
With 2 knives (or a pastry blender/”chopper”), crisscross chop the flour, salt, and shortening.
With a fork, mix and add the water.
Then, with hands form into a ball.
Break in half and form two balls.
Place saran wrap on counter, toss with flour, and roll out.
Place bottom in pie plate and sprinkle with a little flour.
Add the apples.
Mix in bowl – sugar, nutmeg, salt, & cinnamon.
Pour mixture over the top of the apples and shake a little more nutmeg & cinnamon on top.
Put dobs of butter on top of the apple mixture.
Roll out top crust and place on top.
Dab crust with milk.
Put slits in top of crust.
Bake for 40-45 minutes until crust is a pale, flaky consistency.

I’ve used both McIntosh and Cortland apples, and although I prefer McIntosh, it comes out fine with both. Sometimes I even use a combo of the two. I like to serve with vanilla ice cream, but whip cream makes a nice topping as well. And, of course, it is best served warm

Cara's Pumpkin Spice Cheesecake Brownies - YUM!

2007-11-23T16:47:00.001-05:00

As another Thanksgiving dessert, I gave Cara's brownies (click for recipe) a try...and boy am I glad I did! And, I must say, that my husband's family was glad I tried this recipe as well! So, I owe a BIG thank you to Cara for her creative genius in the kitchen! What a wonderfuly, fudgey, spicy combination this was! I doubled the recipe, and was left with more than enough! The only thing I might do differently next time is add a little more of the cheesecake mixture. I wish I still had some of these lying around, so yummy!!!!

Caramel Apples

2007-11-01T21:01:00.003-04:00

I wanted to bring in a treat for my homeroom students (I teach 7th grade), but I didn't want it to be candy...I figured they would get enough of that. So, I decided to make caramel apples as a nice alternative to the pounds of candy they will most likely consume.

I started with 3 packages of caramel squares. I heated over a double boil with a little milk. I didn't measure the milk, I just added a little bit at a time until it was the right consistency. Once mixed, I kept on the heat (low heat) and stuck craft sticks into all of my apples. My apples had been refrigereatd, which I was a tip I read online last week.

I dipped the apples in the caramel, and then I rolled them through a plate of rainbow sprinkles (or, where I come from, jimmies!). I placed the apples on a greased (with Pam) baking sheet in the fridge to set. Later that night, I wrapped them with wax paper and tied with an orange ribbon.

The apples were such a hit yesterday, I was the coolest teacher at school...for a day!!

Bandit, aka SHREK!

2007-11-01T01:55:00.001-04:00

This is a picture of our next door neighbor's dog, Bandit. Sarah dressed him up as Shrek for Halloween, and it was hysterical!!!!!!

Pork Chops with Cranberry-Thyme Pan Sauce

2007-10-30T01:24:00.001-04:00

This recipe was AWESOME! I loved it! Matt and I felt the need to change things up, and boneless pork chops seemed the way to go. But, I wasn't sure what I was going to do with them...until I came across this epicurious recipe. I followed the recipe nearly exactly, although I did make a few adjustments, which I listed below:

* pork took longer to cook, because I some HUGE boneless chops!
* I used more wine and more cranberry sauce
* I used shallots instead of green onions

The pork came out perfectly and the sauce was amazingly delicious! I served this with cinnamon nutmeg apple slices and a mixed green salad.

For the apples, I sliced and peeled 2 medium sized apples. I placed in a small pot and added a touch of water. I simmered until softened, and added cinnamon and nutmeg as they cooked. I placed the apples on top of the pork, after I had spooned on the sauce.

For the salad, I tossed mixed greens with crumbled turkey bacon, toasted walnuts, dried cranberries, and honey goat cheese. For the dressing, I combined a few tablespoons of cider vinegar, some apple cider, a tiny bit of honey, shallots, and some salt and pepper. I streamed in extra virgin olive oil, and voila!

Matt hates goat cheese, so I omitted it on his salad, and cooked up some brown rice for him as well, as he feared the meat and salad would not be enough.

More Pumpkin Whoopie Pies

2007-10-28T22:38:00.001-04:00

Last time I made these, they weren't "pretty" so I tried to disguise them in my pictures by shooting from different angles and in not so great lighting. Here are some pics from round 2, and they came out much better looking, and still great tasting! Still not 100% in terms of the perfect whoppie pie look, but getting closer.

Also, this time I used the filling recipe from the recipe I posted last time, link here. It was a much better consistency to hold the pies together, but it was a little too sweet. I doubled the recipe to make 8 whoopie pies, and next time I would cut back on the sugar.

Steak & Cheese Sandwiches with Sweet Potato Chips

2007-10-26T00:04:00.002-04:00

My husband looooves steak and cheese sandwiches, and I don't mind them either! But, we both know they are something we shouldn't really eat. I decided it might be a good idea to make them at home, that way I can control the ingredients and try to make it somewhat healthier. Here's what I did...

I browned one package of extra lean shaved steak over medium heat, adding salt and pepper as it cooked. I also sauteed sliced green peppers and white onions until soft. I prepared multigrain rolls by slicing across nearly all the way through.

Meanwhile,I began working on the sweet potato chips. I was going to make sweet potato fries, but once I came across this simple recipe in my Martha Stewart Living catalog, I couldn't resit. I sliced 2 sweet potatoes using my mandoline. Once sliced, I placed on two greased (with olive oil spray) baking sheets. I drizzled with the sliced potatoes with a little extra virgin olive oil, and then sprinkled with fresh black pepper, sea salt flakes, and dried rosemary. I baked for 25 minutes at 400 degrees. FYI - I switched the baking sheets to alternate racks half way through the baking, and it seemed to work well.

One the steak and veggies were cooked, I assembled the sandwiches. I placed the peppers and onions on the steak and topped with low fat cheese, and placed under the broiler to melt. I served along with the chips. Pretty tasty! And, while this meal is far from healthy, it is at least a better alternative than a sandwich from a sub shop!

Matt Makes Dinner

2007-10-22T05:44:00.001-04:00

Earlier this afternoon, my husband called me to tell me he wanted to make dinner. I was all for it! He was planning to pick up some steak. Perfect! We hadn't had red meat in quite some time, so I was looking forward to a nice, juicy steak, and also a night off from scrubbing pots and pans and the like.

He did a nice job, after all, he is certainly not a gourmet. But, then again, neither am I. He chose a Delmonico steak (wouldn't have been my choice, too fatty, but it was good nonetheless), brown rice (he even cooked it in beef broth), and canned green beans (eehh, whatever).

Now, he only got one steak, but it was a HUGE, monsterous slab of beef! So, he asked me how much I wanted, and I replied with something like "well, not as much as you." He took that and ran with it, as you can see in the portion sizes below!!!

HIS:

MINE:

Oh how I love him! My silly, silly husband!

Pumpkin Whoopie Pies

2007-10-16T00:52:00.001-04:00

Last weekend I had the pleasure of having a pumpkin whoopie pie. I thought about that whoopie pie ALL WEEK LONG, and couldn’t wait to try and recreate the delectable treat myself! I searched for the perfect recipe, and settled on this recipe from allrecipes.com. I really didn’t make any changes, except for the filling. In terms of the actual batter, I don’t think I would change anything…they turned out great. I did use pancake/egg rings to get the exact, circular shape that I wanted, and that worked out really well. In the picture on the allrecipes website, it looks as though you could also spiral the batter onto a baking sheet using a pastry bag.

Because I wanted a lighter and not so sweet filling, I simply mixed whipping cream with a little Splenda in my mixer. I refrigerated for a few hours to stiffen it up and spread on the pies.

The pies were AMAZING! The consistency was perfect, they were dense and slightly chewy, just as a pumpkin dessert should be. And, I am glad I decided on the lighter filling, as it was the perfect subtle compliment to the pumpkin.

Crunchy Noodle Salad

2007-10-15T23:36:00.001-04:00

Tonight, I made a recipe my husband requested after watching an episode of Barefoot Contessa. I served it as a side with grilled chicken, but probably would serve it with an additional side as well next time, as it didn’t quite work as the only side dish.

I followed the recipe (link here) nearly exactly, although I did cut the oil by 1/3 of a cup. Also, I didn’t end up using all of the dressing, and even with not using all of the dressing, I still felt there was too much of it on the salad. Some other substitutions/changes: I used wheat pasta, and light soy sauce in place of the regular varieties of each of those.

Not my favorite meal, but then again I am not the biggest peanut butter fan, so perhaps that was why. With less dressing and less of the salad itself, I would probably like it better. On the other hand, my husband did love it! But, he agreed that it would be best in smaller portions.

Vegetable and Tortellini Soup

2007-10-14T23:46:00.001-04:00

Tonight I wandered into the kitchen wanting to make a soup, and ended up with a vegetable and tortellini soup based on what ingredients I had in the house. I didn’t necessarily keep track of what I did and how much of each ingredient I used, but I will try my best to recreate the process for you…

I started by dicing carrots and celery, and cubing fingerling potatoes. I parboiled the potatoes in a separate pot, and in the put in which I was creating the soup; I added the carrots and celery, along with a bay leaf, salt, pepper, and garlic powder. I let the carrots and celery cook for about 5 minutes before adding one box of chicken stock, followed by the potatoes. Meanwhile, I boiled water for the tortellini and cooked those according to the directions on the package. I drained and set aside. After letting the vegetables cook for a few minutes, I added 1 ½ boxes of chicken broth, as well as a little bit of water (maybe ½ cup). I brought this to a boil and then simmered for about 15 minutes. After fifteen minutes, I brought the soup back to a boil and added mini bow tie pasta to the soup. With 6 minutes left on the timer, I added a handful of pastina pasta (small little star-shaped macaroni).

Before serving, I took out the bay leaf and added fresh parsley, fresh thyme, and the tortellini, stirring to combine. I served the soup with grated asiago cheese and crusty French baguette slices.

The dish was quite tasty and satisfied my autumn desire to have some homemade soup! My husband even found that this dish really held its own, despite the omission of meat.

Chicken Picatta

2007-10-10T00:06:00.003-04:00

This meal is one of the first I ever made. Also, it is the first meal my now husband and I ever made together, so it is special! Soon after I began making this meal, it became my go-to meal when I had company. Thankfully, I have increased my menu options when hosting a dinner party, but I still fall back on this tried but true favorite from time to time.

This Chicken Picatta is my mom’s recipe, and I have been making it for years. Over time, I have enhanced the recipe to what you see below.

Thin sliced boneless chicken breasts
1 large egg
½ cup flour (I use ¼ cup whole wheat, and ¼ cup all purpose)
Paprika
Garlic powder
Fresh lemon juice
1 cup chicken broth
¼ cup white wine
Pepper
Capers

Beat egg with 2 tablespoons lemon juice. Combine flour, garlic powder, paprika, and pepper. Dip chicken in egg mix, then flour mix. Brown in butter (I use Smart Balance Light, or sometimes just Pam, and it still browns just fine) in skillet. In a small pot, heat chicken broth, wine, and juice from ½ lemon until it boils. Pour broth mixture over the chicken breasts, add capers, cover, and simmer for 20 minutes.

I served this over lo-carb thin spaghetti and with a side of green beans.

Comfort Food - Meatloaf and Mashed Potatoes

2007-10-08T23:22:00.001-04:00

My husband is a typical man. He grew up eating heavy, classic Italian dinners every Sunday. So, my rule of no starches really cramps his style! I wouldn’t say we never have starch, we actually have brown rice quite a bit, and occasionally we have whole wheat pasta…we just rarely have regular old pasta and almost never have potatoes. So, I decided to make him the ultimate comfort food meal, meatloaf with mashed potatoes. I used Emril’s recipe for Kicked Up Meatloaf, and made only a few minor adjustments. One, I omitted the veal, and simply added more beef and pork. Also, I omitted the peppers and celery from the mix recipe, and left off the bacon on the top.

Meatloaf is not my favorite meal, and certainly one I would not make if I could help it, but it was OK. My husband loved it, so I suppose it was worth it! And the potatoes, I must say, they tasted pretty darn good! Those were certainly a nice treat!

Buffalo Chicken Sausage with Wedge Salad

2007-10-04T00:32:00.001-04:00

At the store earlier this week, I picked up some buffalo chicken sausage. I was excited to try it, as the many flavors of chicken sausage intrigue me so! I grilled the sausage, and served with a wedge salad and celery. For the salad, I wedged iceberg lettuce, and topped with light blue cheese dressing, crumbled turkey bacon, and sliced cherry tomatoes. I also served some celery sticks, and topped the buffalo sausage with crumbled blue cheese.

The sausage was OK. The taste was good, but the texture was a little strange. My husband and I are used to (and love) the Trader Joe’s variety of chicken sausage, but not this brand, which happened to be “Al Fresco.” Perhaps it was just this particular flavor? We’ll see if I give that brand another try…

Apple Crisp

2007-09-30T23:15:00.001-04:00

After apple picking, I was itching to make something yummy involving my new treasures. I didn’t have the time for a pie, or even for dumplings, so a quick, somewhat healthy apple crisp sounded perfect! I didn’t follow an exact recipe, but here is the gist…

I started by coring, peeling, and slicing 6 apples. I placed in a baking dish with a little lemon juice. I sprinkled with cinnamon and went to work on the “crisp” portion of the dessert. I combined oats (maybe ½ or ¾ of a cup?), cinnamon, Splenda brown sugar, nutmeg, a pinch of salt, and a small amount of whole wheat flour (less than ¼ cup) with small dabs of Smart Balance Light margarine. I mixed with my fingers, and once the mixture held together in small clumps, I poured over the apples. I baked at 375 degrees for about a ½ hour, until topping was browned. I served with light vanilla bean ice cream.

Spice Rubbed Chicken Fingers with Cilantro Dipping Sauce

2007-09-25T22:50:00.002-04:00

Tonight I made another recipe from the South Beach Diet Cookbook…this is a recipe my husband and I both love, so we do have it occasionally. I didn’t have enough cilantro to make the dipping sauce, and my husband requested ranch dip with it, so I didn’t make the accompanying sauce, but it is DELICIOUS, so I thought I would include the recipe for it. Also, I add a few more spices that the recipe calls for, so those are included below. I also always use more of each spice than listed.

1 teaspoon chili powder
1 teaspoon ground cumin
¼ teaspoon salt
1 teaspoon “Emeril’s Essence” seasoning
Pinch of red cayenne pepper
½ teaspoon garlic salt
1 pound chicken breast tenders
½ cup cilantro
½ cup flat leaf parsley
¼ cup blanched slivered almonds
1 clove garlic
1 Serrano chile pepper, seeded
1/8 teaspoon salt
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
2 tablespoons water
Spring cilantro, garnish

Coat a grill rack or broiler pan rack with cooking spray. Preheat grill or broiler. (I use both, depending on season, this time I used the grill).

In a cup (or on a plate), combine the first 6 spices listed above. I also like to add a tablespoon of whole wheat flour, but don’t always do so. Cut two slits in each chicken breast, and spray the chicken with cooking spray. Next, coat each tender in the spice mixture, being sure to press the mixture into the slits. Place the chicken on a baking rack and spray again with the cooking spray. Let stand for 10 minutes.

In a food processor, combine the cilantro, parsley, almonds, garlic, chile pepper, and salt. Process until chopped. While the processor is running, add the lime juice and olive oil, stopping once or twice to scrape down the sides. Pulse a few times until smooth. Pour the sauce into a bowl, stir in the water, and cover and chill until ready to serve.

Place the chicken on prepared rack and grill or broil, turning several times, for 15 minutes. Serve with the sauce and garnish with cilantro.

Like I mentioned before, I served this with a fat free ranch dipping sauce tonight, per my husband’s request. I served the chicken with a garden salad. To create the dressing, I used what little cilantro I had, chopped and threw into the food processor with white wine vinegar, garlic, a little bit of salt and pepper and streamed in extra virgin olive oil.

Per serving:
248 calories
13 g fat
2 g saturated fat
28 g protein
4 g carbohydrates
1 g fiber
66 mg cholesterol
324 mg sodium

Steak au Poivre

2007-09-25T00:31:00.002-04:00

Over dinner and drinks on Friday night, my husband declared that he was “disgusted with himself” and really wanted to make a more conscious effort to lose weight. We eat healthily for the most part, but we do tend to splurge on the weekends, and I mean ALL weekend! So, as I could also stand to lose a few, I figured now was as a good a time as any to RESOLVE to eating better and splurging less often.

Tonight I made a recipe from the South Beach Diet cookbook. I did this diet about 3 years ago after really “letting myself go” and lost close to 30 pounds. And although I am no longer on the diet, some of my eating habits have been forever changed, and I still make recipes from this cookbook from time to time. I followed the recipe almost exactly, but I included any changes I made below…

1 clove garlic, crushed
1 ½ teaspoons crushed black peppercorns
4 beef tenderloin steaks (4 ounces each), trimmed of all visible fat
¼ onion, chopped
2/3 cup green bell pepper
2/3 cup red bell pepper
2/3 cup yellow or orange bell pepper
1 clove garlic, minced
½ teaspoon ground paprika
1/3 cup water
½ teaspoon beef-flavored bouillon granules (I used 1/3 cup low sodium beef broth rather than the water and bouillon)
1/3 cup fat free evaporated milk

In a small bowl, combine the crushed garlic and 1 teaspoon of the peppercorns. Press a small amount of the mixture onto each side of the steaks. (I also added salt to the mixture).

Heat a large, nonstick skillet coated with olive oil spray over medium heat. Arrange the steaks in the skillet and cook, turning frequently, for 10 minutes, or until a thermometer inserted in the center of a steak registers 160 degrees F for medium. (I did more like 13-14 minutes and still had medium temp steaks). Remove the steaks, place on plate and cover to keep warm.

Clean the skillet, coat with cooking spray, and place over medium heat. Add the onion, peppers, and minced garlic (I also added salt and pepper), stirring occasionally, for 5 minutes. Pour over the steaks. (I actually poured these onto the plate first, then placed the steaks on top, so the pepper/onion mixture served as a bed for the meat).

In a small bowl, combine the bouillon granules and water (or the beef broth), paprika, milk, salt, and the remaining ½ teaspoon of the peppercorns. Pour into the skillet and cook, stirring often, until the mixture is reduced to ½ cup. Spoon the mixture over the steaks and serve immediately.

I served this with asparagus, which I roasted in the oven with a small amount of olive oil, salt, pepper, and garlic. I also cooked some brown rice in beef broth as well. I was satisfied with just the steak and the pepper/onion combo, but Matt was happy to have a nice full and balanced meal. Matt had 2 portions of the steak, but didn’t finish. I had one portion, and there are one and a half portions left over for dinner on Wednesday when I won’t be home.

For 4 servings:
204 calories
7 g fat
3 g saturated fat
21 g protein
8 g carbohdrates
1 g fiber
59 mg cholesterol
72 mg sodium

Sweet Apple and Maple Chicken Sausage with Homemade Applesauce and Salad

2007-09-19T23:46:00.001-04:00

Tonight I used the inspiration of the season as well as ingredients I had at home. The result was a deliciously seasonable meal my husband and I both enjoyed!

I started by making the applesauce. I cored, sliced, and peeled 5 apples (smaller apples – I used McIntosh). I placed them in a saucepot with a small amount of water (maybe ¼ cup). I cooked them over medium heat, adding cinnamon and nutmeg to the pot . Once boiling, I began to stir and mash the apples with a fork. After a few minutes (when it “looked” right, you could also taste), I removed from heat, transferred to a bowl, and stuck in the freezer to chill. Had I had more time, I would have chilled in the fridge.

I then placed the sausage on the grill. I used Trader Joe’s Sweet Apple and Pure Maple Syrup Chicken Sausages. I grilled them for about 10-12 minutes.

For the salad, I combined the following ingredients:

Salad:
Spring mix greens
Toasted walnuts
Turkey bacon
Golden raisins
Gorgonzola or cheddar cheese (I used both, I like gorgonzola, my husband does not)

Vinaigrette:
Apple cider vinegar
Olive oil
Salt
Pepper
Pinch of freshly grated nutmeg
Drop or 2 of pure maple syrup

I combined the ingredients for the dressing and poured into bottom of bowl, followed by the greens. I tossed to coat the leaves with the dressing. I then added the toasted walnuts, raisins, and crumbled turkey bacon. I tossed again, and topped with the cheese.

This was a tasty meal, I loved the way each part of the meal worked with the others, the flavors were really married in this dish. I also loved the zip the gorgonzola gave to the salad, a nice contrast to the sweetness.

(Yes, I realize it doesn't look that appealing and that the sausage looks like hot dogs!)

Matt's Birthday Celebration - Apple Cinnamon Multigrain Pancakes, French Onion Soup, and Peanut Butter Cake!!

2007-09-17T01:53:00.002-04:00

Today was my husband Matt’s birthday, so I spoiled him rotten with all types of goodies. On the menu today was:
1. Apple Cinnamon Multigrain Pancakes
2. French Onion Soup and Field Green Salad (with tomatoes, mushrooms, toasted almonds, golden raisins, and a white wine and balsamic olive oil vinaigrette)
3. Peanut Butter Cake with Chocolate Ganache Filling and Cream Cheese Frosting

Matt and I haven’t enjoyed a yummy, home cooked breakfast in I don’t even know how long! We attended a wedding the night before, and were both looking forward to a day of eating, cooking (for me), and relaxing. Apple Cinnamon Multigrain pancakes were a perfect way to start the day.
I started with this recipe from allrecipes.com and added a few things to it. Here is a list of what I added:
Extra oats (1/3 cup additional)
Omitted the sweetener
Pinch cinnamon
Pinch nutmeg
added slightly more milk
Apple mixture (recipe to follow)

For the apple mixture, I cored, peeled, and sliced 6 apples. I placed apple slices in a small pot, added cinnamon and nutmeg to taste, and cooked over medium heat until they were warm and somewhat softened. I then poured the mixture into the batter, spooned onto a hot griddle, and cooked about 2 minutes on each side. The pancakes were FANTASTIC and were very filling! I served with warm, pure maple syrup, regular and also a cinnamon spiced variety. This recipe doubled made enough for 4, we had leftovers that I froze, and we will see how that goes!

Matt’s parents and my mom came over for an early dinner on Sunday. We skipped lunch as we had eaten a filling breakfast rather late in the morning. I began with Ina Garten’s recipe for French Onion Soup (here is the recipe) and made a few substitutions and additions.

Here is a list of what I added:
Dash of Worcestershire sauce
Omitted the veal stock and used additional beef stock
Fresh thyme
Omitted the brandy (didn’t have any), so I added a little more sherry and slightly more white wine

I one-and-a-halved the recipe to be sure we would have enough, and it was plenty for 5 people, we even had leftovers to enjoy one night during the coming week.

To make the toast floaters, I sliced a French baguette on a diagonal and brushed each side with olive oil, garlic, and parmesan cheese. I put under the broiler to brown each side, and then placed two toasts on top of each crock of soup. I placed a slice of Swiss cheese on each toast, followed by freshly shredded mozzarella and provolone, covering the top of the crock. I finished it off with a sprinkling of freshly grated parmesan cheese, and placed under the broiler to brown.

I served the soup with a field green salad. Here are the ingredients:

Salad:
Spring mix greens
Cherry tomatoes, halved
Mushrooms, sliced
Toasted slivered almonds
Shallots, diced
Large shavings of asiago cheese

Dressing:
White wine vinegar
Balsamic olive oil
Salt
Pepper
½ clove garlic
Shallots (I threw in a few I had diced for the salad)
Thyme
Sprinkling of parmesan cheese

I began by creating the dressing. I combined the white wine vinegar, salt, pepper, garlic, shallots, thyme, and parm cheese in the food processor. I pulsed a few times, and then drizzled in the olive oil. I poured the dressing into the bottom of the salad bowl. I added the greens next, followed by the tomatoes, mushrooms, and shallots. I tossed the salad to coat with dressing, and topped with the golden raisins and almonds. I finished it off with large shavings of asiago cheese.

Matt’s 2 sisters and their families came over for cake to help us celebrate, and for that I created a peanut butter cake with chocolate ganache filling and cream cheese icing. Matt LOVES peanut butter, so I thought this would be a fun choice! I found this recipe on epicurious that I followed almost exactly. Here are the additions I made:

¼ cup sour cream to batter mixture
Slightly more buttermilk than called for
Omitted the peanut butter from the ganache filling and subbed more chocolate
Used crushed Reece’s Peanut Butter Cups and mini chocolate chips as a garnish instead of the Butterfingers

The cake turned out really, really well! It looked nearly perfect and tasted so yummy! I thought of adding a combination of peanut butter and chocolate chips to the batter, but decided not to. The cake was not overwhelmingly peanut-y, which was good since I am not the biggest fan of PB! The filling was a little too thin, as I made it first thing in the morning instead of the night before. I would STRONGLY suggest making it the night before. Also, I am not sure if I would do the cream cheese frosting again. The frosting itself was delicious, but I found it too sweet and not the right contrast for the cake. But, that was just me, everyone else loved it. I would do a simple whipped frosting next time perhaps, light on the sweetening.

Hope you enjoyed your yummy treats, Matthew!

Bruschetta for One

2007-09-11T21:57:00.002-04:00

My husband was not home for dinner tonight, so I was excited to 1) have something that I love, but he feels is an incomplete meal, and 2) use up some garden tomatoes.

I love bruschetta…I can eat it as a meal on its own. I make bruschetta as an appetizer to bring to parties, make bruschetta pasta, bruschetta chicken, and bruschetta pizza. And, occasionally, I like to have it for dinner. I made the same recipe I would if I were creating an appetizer, I just used larger slices of bread. When I make this as an appetizer, I serve it with toasted baguette slices, tonight, I served it with hearty wheat “Italian” bread slices.

I don’t measure, and sort of just created this recipe over time, based on ingredients I like, but here is the idea (if making as an appetizer, increase ingredient amounts. What is listed is plenty for 2 people:

2 tomatoes, diced and seeded (2 tomatoes will easily serve 2 people)
½ red onion, chopped
Handful of black olives, sliced (optional)
1 clove garlic, minced
Handful of fresh basil, chopped
1 teaspoon fresh thyme
2 tablespoons extra virgin olive oil
Red wine vinegar, to taste
Salt and pepper, to taste
Fresh mozzarella slices
Italian bread (I used a wheat variety, but it is better with the real thing!)

I poured a small amount of olive oil in the bottom of a small mixing bowl. I chopped and seeded 2 small tomatoes and added to the bowl. I then added the chopped onion followed by the salt, pepper, garlic, basil, thyme, and black olives. I added red wine vinegar, stirred, and let stand for about 1 hour at room temperature.

Meanwhile, I sliced the bread and preheated the broiler. I brushed each side of the bread with olive oil, thyme, salt, pepper, and parmesan cheese (I mixed all these ingredients in a small prep bowl and brushed on). I put the slices under the broiler to toast both sides.

Once the bruschetta had marinated, I used a slotted spoon to drain, and spooned onto the bread. I topped with slices of fresh part-skim mozzarella and placed under the broiler until the cheese melted.

Dinner for one, yummy!

"Fractured Chicken"

2007-09-10T20:03:00.001-04:00

I bet you are wondering why in the world this dish is called “Fractured Chicken”…

My mom has been making this dish for years, since my brother and I were younger. One evening, we received a call from my brother’s middle school soccer coach letting us know they were rushing my brother to the hospital; he had fallen and appeared to have injured his back. Turns out he fractured 2 vertebrae. My mom was in the middle of making this meal, and accidentally, in the chaos that ensued, left the meal in the oven while we dashed to meet my brother at the hospital. So, since that fateful day back in 1995, the dish has been called “Fractured Chicken.”

This meal is not fancy and really easy to prepare. I am not sure it is blog-worthy, but it is so darn tasty, so I had to share. I guess if I had to give this dish a title I would call it “Baked Stuffed Chicken Breast with Swiss Cheese and Cream of Broccoli.” Ugh, too long and sooo boring. I like “Fractured Chicken” much better.

Anyway, the dish combines chicken breast, cream of broccoli soup, Swiss cheese and stuffing and is a wonderfully comforting, creamy, and delicious weeknight meal!

1 can Cream of Broccoli soup
½ can milk (I use fat free)
4 slices Swiss cheese
2 large chicken breast (or, could be made to serve 4 with 4 smaller breasts)
2 cups Pepperidge Farm cubed herb seasoned stuffing

I began by mixing the cream of broccoli soup with ½ can of milk in a bowl. I poured a small amount of the soup mixture into the bottom of a baking dish, enough just to coat the bottom. I then seasoned the chicken with salt and pepper on both sides, and placed in the baking dish. I poured more of the soup mixture over the chicken, then added the Swiss cheese slices, followed by the remainder of the soup mixture. In a small bowl, I added the 2 cups of cubed stuffing, a small amount of water, and a dab of Smart Balance Trans-Free Light margarine. I microwaved for one minute to soften, then poured the stuffing mixture over the chicken in the baking dish. I placed in the oven at 350 degrees for 50 minutes.

I served the chicken over brown rice, which I had cooked in chicken broth, and a side of broccoli. I poured some of the remaining liquid over the chicken and rice, and voila, dinnertime. This meal is SO EASY and perfect when you have a busy night of correcting 7th grade English homework ahead of you!

Football Season = NACHOS!!!!

2007-09-09T23:54:00.002-04:00

I know, this is not exactly gourmet, but due to my excitement for the beginning of fall and football season, I had to include this “meal” in my blog. My husband, Matt, and I, had spent the weekend away attending a wedding. Friends of ours, who were traveling with us, were staying for the Patriot’s game before they headed home, and at the boys’ request, I made some nachos. And, even though the boys picked out the wrong chips at the store, they were pretty darn tasty, and they perfect way to begin football season and end an exhausting (but fun) weekend.

I didn’t measure, but here is the basic idea.

I took an oven safe plate and started with a layer of tortilla chips. My husband stopped at a local restaurant, Café Teresa’s, to pick up some of their awesome chili, and I drizzled some of the chili over the chips. Next, I placed cubes of Velveeta on the chips, followed by shredded four cheese Mexican blend cheese (not the kind with the seasoning, just the Mexican style with 4 types of cheeses). I know what you are thinking…Velveeta, YUCK! I know many foodies will gasp at the thought of using this, but my hubby loves it, and to tell you the truth, I think it is a great cheese to use for nachos because of its texture when melted. And I digress…

I continued layering the chips, chili, and cheese until I had a pretty good looking pile going on (I think I did 3 layers total). I topped with extra cheese, and placed in the oven to warm. Once warmed through, I preheated the broiler and left the nachos under there for a minute or two. I removed from oven once the cheese was bubbling, and I topped with sliced black olives and hot banana peppers. I served the nachos with salsa and sour cream, and of course, beer. Calories don’t count on Sundays, right?

Vegetable Frittata with Parmesan and Asiago Cheeses

2007-09-05T23:45:00.001-04:00

One of our favorite recipe from our South Beach Diet days, the Vegetable Frittata is fresh and light, yet full enough to constitute as a meal on its own. Although my husband does often complain if a meal is “meatless,” he usually goes for this one. But, in an unexpected turn of events, I was the one feeling like I needed some meat…so I added Canadian bacon to this otherwise vegetarian dish.

The original recipe is from the South Beach diet cookbook, but I often play around with the veggies I put in, and, as I did this time, added some meat. Tonight I added summer squash, tomatoes, and spinach as well to the variety of veggies.

2 tablespoons Smart Balance (trans-free) margarine
1 onion, chopped
1 zucchini, thinly sliced
1 summer squash, thinly sliced
4 large mushrooms, chopped
1 bell pepper, chopped (I used orange, but often use red)
1 package of frozen spinach, cooked and drained (it is important to “wring out” the spinach, the liquid in the spinach will make the dish too watery)
2 tomatoes, seeded and chopped
4 rounds of Canadian bacon, cubed
½ teaspoon salt
½ teaspoon fresh thyme
½ teaspoon ground pepper
4 large eggs, at room temperature
I cup liquid egg whites or egg substitute
1/8 cup freshly grated parmesan cheese
1/8 cup freshly grated asiago cheese

Preheat the broiler, and place rack in lowest position (about 6 to 7 inches from heat source).

Melt one tablespoon margarine in a large, oven-safe, nonstick skillet over med. heat. Add the onion, zucchini, squash, mushrooms, pepper, half of the salt, thyme, and half of the pepper. Sautee over medium heat, stirring occasionally, for about 8 minutes. Once the vegetables are tender and no juices remain, add the cooked and drained spinach as well as the tomatoes.

In a large bowl, combine the eggs, egg whites, half the salt and pepper, and half of the cheese.

Melt the remaining teaspoon of margarine (this step is not really necessary, I have found) in the skillet with the veggies over low heat. Pour in the egg mixture. Once egg mixture is in the skillet, add the cubed Canadian bacon. Cook, uncovered and without stirring, for about 15-20 minutes (the recipe says 15, but I always need more like 20, sometimes even 25 minutes). Once only the top remains runny, the frittata is ready for the broiler. Place the skillet under the broiler and cook for 5 minutes, or until the eggs are set (again, sometimes I feel it needs longer under the broiler). Slide the frittata onto a large plate to serve. Top with reserved grated cheese and slice.

The spinach made the frittata look rather ugly, so I was upset about that, but it added a nice layer of flavor, so I am glad I included it. Not my best presentation, but a yummy meal nonetheless!

Makes 4 servings.
Per serving (including the Canadian bacon, less without):
315 calories
13.5 g fat
20 g protein
10 carbohydrates
3.5 g fiber

Lemon & Rosemary Marinated Chicken with Sauteed Balsamic Cremini Mushrooms

2007-08-30T20:10:00.002-04:00

Tonight was H-O-T! Too hot to cook really. But, since I haven’t been cooking much due to the back to school craziness I have been experiencing, I was dying to make something yummy! I had taken out some chicken, and wasn’t sure what I was going to do with it. I was thinking something with tomatoes and basil until I remembered a recipe I came across while searching for something new to do with grilled chicken. This is an Emeril recipe from foodnetwork.com, and you can find it here.

I kept the recipe the same for the most part. I omitted the butter from the mushroom sauce, and just sprayed the pan with olive oil instead. I also did my own thing for the couscous…I used whole wheat, and cooked it in chicken broth. I added a little fresh thyme and some salt and pepper, that’s it. I wanted to keep it mild since there were some great flavors going on in the chicken and also the mushroom sauce.

I served this with grilled asparagus tossed in olive oil, salt, and pepper and grilled lemon wheels. I must say, this is the most delicious chicken dish I have had in a while. The marinade for the chicken was AMAZING, soooo flavorful and fresh tasting! Loved the rosemary and lemon combo! The mushroom balsamic sauce was such a nice topper, and tasted yummy with the chicken and the couscous. Only thing I was upset about - I forgot to top with a sprig of rosemary for presentation, BOO!!

Cara's Zucchini & Rice Casserole, with a twist!

2007-08-27T22:53:00.001-04:00

I wanted to use up my garden tomatoes that are in plentiful supply right now, in addition to some fresh zucchini my mother in law was kind enough to give Matt and I. I remember reading this recipe in Cara’s blog and thinking it sounded really yummy and summery. I sort of combined her recipe with one I found on epicurious. The epicurious recipe called for chard, and I didn’t have any, so I subbed spinach. That is really the only inspiration I received from this recipe, but I really though the spinach added a nice touch to this dish, so I must give credit where credit it due!

Now, this meal needs TONS of work presentation-wise, but it was delicious! Matt was nervous since there was no meat, but he enjoyed it, and after a second helping, was quite full.

I basically followed the directions for Cara’s recipe, I just added spinach to the mxutre. After I wilted the spinach, I had to squeeze all the water out so the casserole didn’t get too mushy and liquid-y. I also had to use white rice because I didn’t have enough brown rice. I was pretty bummed, even though I love the taste of white rice, because I am trying SO HARD to eat better these days! Also, my husband despises both cottage and feta cheese, so I had to improvise. I added a little parmesan and asiago in with the rice mixture and added a layer of reduced fat cheddar in the casserole. I lined the bottom with tomatoes, then added half of the rice/zucchini/spinach/onions/spices mixture , a layer of the reduced fat cheddar, then the remaining rice mixture. Topped with tomatoes, and added more parm and asiago.

Chocolate Chip Banana Bread

2007-08-24T19:42:00.001-04:00

Today I made a variation of my mom's beloved banana bread. Here is the original recipe. I one-and-a-halved the recipe, and made 2 smaller loaves rather than one big one. One I kept plain, as I am not the biggest chocolate fan in breads such as this, and in the other I added chocolate chips and walnuts. I overfilled the loaf pans just a bit, so they aren’t the most beautiful breads, but they were tasty!

Mexican Fiesta for 8

2007-08-19T19:58:00.001-04:00

So, my mother in law came up with this really neat idea in lieu of Christmas gifts for all the adults in the family. She thought it would be fun if we took turns hosting a themed dinner once a month. So, themed dinners were grouped in 3’s, and wrapped up in small boxes. Each of us (4 couples, including my husband and I, mother and father in law, and 2 sisters and brothers in law) picked a box, and found out what meal s and months we would be hosting. We got April – Italian, August – Mexican, and December – Free Choice. Some of the other themes were fondue, Asian -inspired, American grill favorites, seafood, breakfast for dinner, etc. It is a really cute idea, and has been a lot of fun. When it is your turn to host, you provide everything from soup to nuts, and everyone just brings their appetite. We hosted our Mexican Fiesta on Sunday, and it was a great success.

Here was my menu:
Corn tortilla chips and salsa
Guacamole and flour tortilla chips
Jalapeño spiced almonds

Poblano stuffed corn muffins
Corn muffins
Mexican rice
Taco bar with ground beef and ground turkey

Hot fudge brownie sundaes with traditional Mexican chocolate sauce and sugar and cinnamon tortilla crisps

I prepared a good amount of the food on Saturday, which was very helpful! Here are some of the recipes from my favorite dishes of the day:

Chunky Guacamole – I was PETRIFIED to make this!!! I guess because I have had it and never cared for it…until now! Man, was I missing out!!! Everyone raved about this recipe, and I was so glad it was a hit. I was scared mostly because I never work with avocados. I picked them out and totally felt awesome splitting, pitting and scooping them out.

Poblano Stuffed Corn Muffins – My husband Matt and I saw these on an episode of Quick Fix Meals with Robin Miller and decided to make them. We followed the recipe nearly exactly, we just omitted the cilantro (not sure why?) from the batter mixture. We also made plain corn muffins for those not adventurous enough to try the stuffed peppers. I enjoyed the complexity of the muffins, but as I am not a fan of mushy pepper texture, the shell of the pepper muffin was not my favorite. But, the muffin itself was really yummy and the presentation was just too cute!

Mexican Rice – I never really searched for a recipe for the rice, I just sort of made it up as I went along. Here is the gist of it…I started with brown rice which I cooked in chicken broth, and added chili powder, a little cumin, and a small amount of cayenne pepper. I heated some frozen corn, and added that in as well. I also added diced red onion and diced red pepper as well. After sprinkling with salt and pepper, and a small amount of garlic powder, I added freshly chopped scallions to the dish. It was tasty, if I do say so myself, and people enjoyed it.

Dessert – I used this recipe from epicurious for the dessert. I wanted something easy, as there were 8 adults and 3 toddlers to serve. I made the chocolate sauce a day ahead, and reheated just before serving. I omitted the espresso powder because I didn’t have any, and added a touch more cinnamon that the recipe called for, and also added a dash of cayenne pepper, which gave the sauce a wonderful added dimension. The tortilla crisps were a piece of cake. I simplified the already easy directions listed in the recipe by spreading butter over the flour tortillas and sprinkling with a sugar and cinnamon combo before slicing into triangles with a pizza slicer. I added brownies (Ina’s) to my dessert, and used vanilla and chocolate frozen yogurt instead of coffee, just because I knew most of my husband’s family are not coffee ice cream fans (what is wrong with them??!). This dessert was soooo easy and super delicious!

Grilled Swordfish with Tomato-Herb Salsa

2007-08-17T19:41:00.002-04:00

My mom was visiting for a few days, and after too many indulgent meals out, I decided to cook one of her favorites, swordfish. I wanted to change it up on my creature-of-habit mother though, and marinade it and top it with something she would not expect. Swordfish to my mom typically means marinating in lemon juice and herbs, topping with herb butter and fresh lemon. Don’t get me wrong, it is delicious; I just wanted to surprise her palate. I also wanted to use up some garden tomatoes as well. I used this recipe from epicurious as my guide, and only made a few changes, which I noted below.

I started with 2 gorgeous, thick, and fresh swordfish steaks, and marinated in a combination of herbs, extra virgin olive oil (very small amount), and some white wine. I used fresh thyme, garlic, basil, marjoram (dried, I couldn’t find fresh at the store), and fresh ground pepper and sea salt. After marinating for about 30 minutes, I placed the fish on the grill, turning after about 6-7 minutes (my fish was rather thick, this will vary depending on thickness).

I served the swordfish with fresh green beans, so after I had rinsed and snapped the ends of the beans, I placed them in a foil packet with olive oil, salt, pepper, and a little minced garlic and fresh thyme. I placed the foil packet on the grill along with the swordfish.

Meanwhile, I got to work on the tomato-herb salsa. I changed the recipe I found on epicurious slightly, by adding garlic and white whine to the salsa. I omitted the steps of peeling and blanching the tomatoes. To me, the salsa resembled more of a bruschetta, but oh well, it was still very tasty!

I served the fish over a bed of whole wheat couscous, which I made with vegetable stock, garlic, and some fresh basil.

Whole Wheat Quesadillas on the Grill

2007-08-08T21:24:00.002-04:00

So I am obsessed with the grill. And I mean OBSESSED!!! I will cook anything on the grill, and tonight was no exception! I made quesadillas from time to time, but never on the grill. I figured, why not? Here’s the gist of the meal…

4 tortillas (I used Joseph's Flax, Oat Bran, & Whole Wheat Flour Tortillas)
1 large chicken breast (I had an enormous one, so I used that, but if yours are small, maybe use 2)
Green Onions, diced
1 large Red Bell Pepper
½ Vidalia onion, sliced
One block of Pepper Jack Cheese (I used the light variety, use whatever you want)
A sprinkling of bagged Mexican style shredded cheese (I used the light variety)
Olive oil
Dashes of the following:
Chili powder
Cumin
Garlic powder
Salt
Pepper
Red pepper flakes
Emeril’s Essence Seasoning

I preheated the grill, and drizzled olive oil onto a plate. On top of the olive oil, I added dashed of the above mentioned spices. I then placed the chicken on the plate, turning to coat in the oil and spices. On the grill it went, turning over half way through cooking. Once the chicken was done, I sliced into small pieces, almost shredding the chicken.

Meanwhile, while the chicken was cooking, I sliced the red bell pepper and onion, and added to a skillet coated with cooking spray. I also shredded the pepper jack cheese and sliced the green onions. I arranged everything in it’s own prep bowl, in order to assemble the quesadilla easily on the grill.

I placed 2 tortillas on the grill, after a quick spray of olive oil spray. Once on the grill, I added cheese, the peppers and onions, chicken, and green onions, followed by more cheese. After a few minutes, I placed the remaining tortillas on top, and carefully flipped. (I used 2 spatulas for this, and still managed to loose a stray pepper or cheese shaving! ). After a few minutes to really set and get some nice grill marks, I removed from the grill and let cool a few minutes before slicing with a pizza cutter.

I served this with Spanish rice. I cooked 1 cup of brown rice in chicken broth for 45 minutes. Once cooked, I mixed in chili powder, garlic powder, and a tiny dash of cumin. I added 1 diced tomato, a handful of chopped green onions, and diced red bell peppers(about 1/2 of the pepper). I omitted black beans, only because I didn’t have any.

My husband hates sour cream (what?!), so his was plain, but mine was topped with a dollop of sour cream and some green onions for looks and crunch factor!

The Updated BLT

2007-08-06T19:39:00.001-04:00

In celebration of our first ripened tomato, and in order to use up some of our overgrown basil, I decided to shake up the classic BLT…

I made 2 different sandwiches, and my husband and I had half of each one. Here are the ingredients for the Pesto BLT:

2 Slices of multigrain bread
Handful of basil, washed
Pesto
Chicken breast
Provolone cheese
Tomato slices
2 slices of bacon

I had made pesto this past weekend, so I decided to use some of it up on this updated version of a BLT. I coated the chicken breast in the pesto and grilled. When nearly done, I added a slice of provolone cheese to the chicken. I toasted the multigrain bread, and placed the chicken on top. I then added the bacon, followed by basil (in place of lettuce), and topped with the tomato slices. I spread some additional pesto on the top slice of the bread to top off my sandwich. YUM!

For the second sandwich, I did a honey mustard BLT…

2 slices of multigrain bread
Lettuce
Sliced tomatoes
2 slices of bacon
Honey Mustard dressing
Honey Mustard spread
Chicken breast
Slices of red onion

With this sandwich, I coated the chicken breast with honey mustard dressing and grilled. I toasted the bread, and placed the grilled chicken on top. I topped the chicken with 2 slices of bacon, lettuce, and tomato slices. I spread some honey mustard on the other slice of bread and cut in half.

We each had a taste of both sandwiches, and both agreed that the pesto BLT was better. But, nonetheless, we enjoyed both of them!

Grilled Pizza for Friends!

2007-08-05T02:25:00.001-04:00

We got together with our neighbors, at their request, so they could try our “World Famous Grilled Pizza.” They were in awe of the whole process, and I believe we got them hooked! For instructions on working with the dough, see my first post (Bruschetta pizza). I used Trader Joe’s whole wheat pizza dough (for just Matt and I, we only use half), and as always, it made perfectly delicious crust!

For toppings, I used the following:

1 package of frozen creamed spinach, heated through
4 diced tomatoes (seeds and juices discarded)
Large handful of mushrooms
1 small red onion
Marinated artichoke hearts
Fontina cheese

I started by dicing the tomatoes, and sautéing the mushrooms and onions on the stovetop. I added in a small amount of olive oil and also balsamic vinegar to the mushroom/onion pan for a little depth in flavor. I microwaved the frozen spinach according to directions on the package, and I also shredded the fontina cheese, and then placed all of the prepared ingredients in bowls and placed on a large baking sheet to transport out to the grill.

Once I had flipped the dough, I started by spreading the spinach over the bottom. I added a little bit of cheese next, followed by the artichokes, then tomatoes. I added the mushrooms and onions next, and topped the pizza off with the rest of the cheese. I closed the lid and let the cheese melt.

Sarah and Austin, our neighbors, brought over a garden salad, and we enjoyed our dinner out on the deck with plenty of Harpoon Summer Ale and Blue Moon “Honey Moon Summer Ale” (with slices or oranges, of course!). We then went and got ice cream for dessert, YUM! Purple Cow frozen yogurt is soooo delish!

Italian-Style Stuffed Peppers

2007-07-31T21:00:00.001-04:00

I wanted to try and jazz up my stuffed peppers recipe, and after searching for inspiration, I decided to go with my traditional plan. This recipe was once my mom’s, but I now consider it my own since I have tweaked, added, and omitted various ingredients. Here’s the gist…

4 large bell peppers
1 lb. ground beef, turkey, or chicken
1 cup cooked white or brown rice (so 1/2 cup dry)
2 cloves garlic, minced
I large white onion, diced
Sprinkling of Italian seasonings (fresh or dried herbs work fine)
Salt and pepper
½ cup parmesan cheese
1 egg
2-3 cups of red sauce
Thin slices of provolone or mozzarella

I had ground sirloin on hand, and since we haven’t had red meat in a while, I went for it. But, I have made this with ground turkey and with ground chicken, and all of the above are delicious! I started browning the meat in a pan on the stove. While it was browning, I rinsed and sliced the tops off of 4 large peppers. I usually use green, but since I had sliced up a green pepper for my husband’s lunch, I used 3 green and one orange! Colorful, I liked it! I took at the seeds and extra “stuff” out of the peppers and placed them in a baking dish that had a thin coating of water on the bottom (This prevents the peppers from sticking, and also helps to keep them moist).

Once the meat was on its way, I added seasoning. I sprinkled in some of Trader Joe’s Pasta seasoning and also added some fresh thyme and parsley, along with salt and fresh ground pepper, of course. I preheated the oven to 375 and minced some garlic and grated some parmesan. I also had some instant brown rice working in a pot on the stovetop, cooking with one beef bullion cube. (I would have done regular brown rice, but I had forgotten to prepare it, and it takes 45 freakin minutes!)

Once the meat was browned, I drained the fat and returned to pan. I added the onions, garlic, and one egg (as a binder, although you could omit this if you would like). Once that had a few minutes to come together, I added 1 cup of red sauce (I had some frozen in the freezer, use homemade or jarred). At the last minute, I added in the rice and parm cheese.

I spooned the mixture into the peppers, and topped with more red sauce and some grated cheese. I had cut out the stems from the tops of the peppers, and placed back on top of the peppers. I baked for 25-30 minutes.

I placed some extra sauce on the bottom of the dish, and placed the peppers on top. I cut in half, and topped with a slice of provolone cheese (you could also use mozzarella). I then topped with more sauce, and viola! Time to eat!

Teriyaki Chicken and Shrimp Skewers

2007-07-30T20:43:00.001-04:00

Tonight I decided to use up the rest of the Soy Vey Island Teriyaki Sauce I had in the fridge. I have mentioned this sauce before, and I am in love! It is YUMMY! I glazed chicken breasts and shrimp with the sauce, and grilled on skewers along with sliced, fresh pineapple. Here are the details…

Chicken breasts, cleaned and cubed (I used 3)
10 jumbo cooked, frozen shrimp, thawed
1/4 of sliced, fresh pineapple

I cubed the chicken and marinated for about ½ hour. Once marinated, I filled the skewers with the chicken, and prepped the pineapple and shrimp skewers as well. (For the shrimp, I poured the sauce over the shrimp right before assembling the skewers). I did separate chicken, shrimp, and pineapple skewers because of the differences in cooking times. I placed the chicken on the grill, and brushed with additional sauce from time to time. Once the chicken had been turned and cooked an additional few minutes, I placed the shrimp on the grill. Once I turned the shrimp and brushed all skewers with sauce, I added the pineapple to the grill.

As a side, I served some asparagus I had on hand. I wasn’t in the mood for it, and didn’t really feel like it went with the meal, but I didn’t want it to spoil, so I washed, trimmed, and drizzled with extra-virgin olive oil, salt, pepper, and some of the teriyaki sauce. I placed in a foil packet, and added to the grill. I served this to my husband, but I skipped on the veggie.

I wanted to serve the skewers on top of a salad, so I went to work on creating one… I used bagged lettuce (I know, I know, but it is so darn easy!). Today at the store I chose one with romaine, iceberg, radicchio, and carrots. I added cucumber slices and red onion to the salad, and toasted some sesame seeds as well. I topped with Trader Joe’s Sesame Soy Ginger Vinaigrette.

Once the skewers were done, I took them apart and reassembled for presentation purposes. This was a simple but tasty meal!!!!

It's Almost TOMATO Time!!!!!

2007-07-30T18:51:00.001-04:00

You have no idea how excited I am!!!! I went out to water my garden (consisting only of tomatoes and basil) this afternoon, and flipped when I saw 3 tomatoes on the verge of turning red!!!!!! Yay! They were from my cherry tomato plants, not the larger ones, but I'll take what I can get at this point! YAY!!!!!!!

Allie was very excited as well!!!!

Grilled Swordfish with Citrus Pesto

2007-07-25T19:44:00.001-04:00

It ‘s hot, hot, HOT out there…so I wanted to make something light and fresh for dinner and serve it al fresco (aka - eat out on the deck). We hadn’t had fish in a short while, and I was craving swordfish like mad, so I did some searching and thinking. I started with Giada’s Swordfish with Citrus Pesto and added my own touches and sides.

Citrus Pesto:
1 bunch fresh basil
1/4 cup pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
zest of 1 orange and juice of 1/2 orange
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan
1/4 cup grated Asiago

I combined the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture was finely chopped. With the machine running, I gradually added the olive oil until the mixture was smooth and creamy. I spooned mixture into a bowl and stirred in the parmesan and asiago, and set in fridge to chill.

Swordfish:
I placed in a baking dish and brushed with extra-virgin olive oil and lemon juice and sprinkled with salt and pepper. I placed the swordfish on the grill for about 4 minutes per side. Once I turned, I brushed other side with olive oil, lemon, salt and pepper combo.

Accompaniment:
I served the entrée with an orange field green salad with orange-white wine vinaigrette. I used (GASP) bagged field greens, chopped some radicchio, shallots, and sliced orange segments. I combined in a sald bowl. To make the dressing, I combined the following (but I didn’t measure, so these are estimates)…

Orange-White Wine Vinaigrette:
1/4 cup white wine vinegar
1/2 clove garlic
Dash of sea salt
Dash of fresh ground black pepper
Zest of 1/2 orange
Juice of 1/2 orange
Streamed in extra-virgin olive oil
Small amount of basil, chopped (maybe 4-5 large leaves?)

I combined all ingredients in the food processor and mixed until well blended, then chilled. Right before serving, I gave a shake and poured over salad.

I chose a light white wine to serve with the meal…and since a bottle of Voga Italia Pinot Grigio was already chilled in the fridge, this was our winner. I hadn’t tried this before, but loved it! I am typically a chardonnay girl when it comes to white, but this pinot was PERFECT for this hot summer night and this light meal. The wine was very mild and light, delicioso!

The entire meal, including the wine, got an enthusiastic thumbs up from my husband, which I must say is quite a feat. When we met 5 years ago, he had a strong dislike of wine and a hatred of all seafood. My hunny has come a long way!

Homage to Union Station

2007-07-25T02:43:00.001-04:00

Sooooo, I found out today that the venue where I had my wedding reception is closing. I cannot tell you how saddened I am by this news! The venue is just absolutely breathtaking, and the food is out of this world! Union Station is a historic train station, that was restored about 5+ years ago after being closed and boarded up for many, many years. The station is now again a functioning transportation hub and has been restored to its original beauty and glory. A restaurant was put in, serving delicious dinners and desserts, and the restaurant catered weddings that were held in the Grande Hall. The restaurant is closing, while the train station will remain open. So, the news is not totally bad, as a bride-to-be could still rent the hall from the town and bring in their own caterer, etc.

But, as this place will forever be such an important part of my life, as it is where I married my husband (well, not technically since the ceremony was not there, but you get my drift), I am very sad to see it close, and just devastated for all 2008 brides who will no longer have a caterer for their event. Cara, from Cara’s Cravings, is getting married there this October, and I wish her the best of luck…I am sure, though, that the restaurant (who is catering events through the end of ’07) will uphold their standards of excellence and give her the most perfect day!

Banana Bread - Yuuuum!!!

2007-07-20T13:13:00.001-04:00

I had some bananas getting “happy” on the counter, so I decided to make some of my mom’s banana bread. Now, you must know that I like bananas, but only if they are just barely yellow…I prefer them, actually, with a bit of a green tint to them. Nice and firm and not too sweet. So, making banana break grosses me out with the nearly black banana peels and the mushy texture of the banana. It gets my gag reflex going…

Mom’s Banana Bread:
2 cups flour ( I used whole wheat)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. pure vanilla extract
2-3 ripe bananas (the riper the better)
1/2 cup margarine or shortening (either works, I prefer margarine)
1 cup sugar (if I use 3 bananas, I use just under a cup)
2 eggs
1/2 cup milk
Walnuts, optional (I didn't have any on hand)

Sift dry ingredients (aside from the sugar). Cream the margarine, sugar, and vanilla until light and fluffy. Add eggs, one at a time. Add flour alternately with bananas and the milk. Mix in walnuts if desired.

Bake in a greased loaf pan for 55-60 minutes at 350 degrees.

The bread is the best when it is a day or two old, not when it comes out of the oven. But even still, it is tempting not to have a slice when it is warm and fresh!

Antipasto with Gusto!

2007-07-19T14:12:00.001-04:00

Today I made an antipasto pasta salad for dinner...I am excited for my husband, Matt, to try it. I think he will love it! I have grad classes on Thursday nights, and Matt plays in a golf league, so this is a perfect meal for us to eat quickly either before or after whatever we have going on.

I started with Giada's Antipasto Salad recipe, and made only a few minor changes. Here is Giada's recipe (from foodnetwork.com):

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Antipasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Vinaigrette:
In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

Here are the changes I made...

I mixed the dressing in a food processor instead of a blender, because streaming in the olive oil was much easier this way. Also, I added artichokes and also ham to the salad. I used whole wheat rotini instead of the fusilli, and I served this dish cold. The recipe didn't call for chilling at all, but I made the pasta before work this morning, assembled the salad this afternoon, and will serve cold tonight. I also cubed the salami and cheese, and next time I make it, I will cube into even smaller pieces. I might even go with regular deli salami, as opposed to the hard salami, as it was pretty tough and really salty. Actually, I would cut out all salt from the recipe, as the salami, artichokes, and olives have enough on their own.

Also, I made less pasta than she calls for (just over a half-pound) and used as much meat and cheese as she called for (even more turkey, actually). If I were making this to bring to a party, or to serve along with other things, I would keep the proportions the same as in her recipe, but since this will be our dinner, I wanted to bulk up on the meat and reduce the amount of pasta. Also, I like a thickly coated pasta salad, so I would make a little extra dressing as well.

Oh, and instead of mixing the grated Asiago cheese in with the salad, I used it as a garnish, in addition to some basil I had set aside.

I tasted some of this after I made it, and although salty, I loved it! I hope my hubby feels the same way tonight!

Beautiful Butterfly

2007-07-18T10:08:00.001-04:00

This has nothing to do with cooking, but I took this picture over the weekend in my backyard, and I am so in love with it!

Black Dog Ale

2007-07-18T09:37:00.001-04:00

So, on my way home from class on Tuesday night, my darling husband called with a request...he really felt like a beer and we had none. Could I stop and pick some up? Well, that sounded pretty darn tasty to me, too, so I obliged.

I pick up a six-pack of Harpoon Summer Beer (local Boston brewery) and am on my way out when I realize that MY DOG is staring back at me from inside the cooler. Well, OK, it wasn't MY DOG, but it was an adorable black lab that looks just like Allie. So, I reach into the cooler, and am thrilled to find Black Dog Ale. Spanish Peaks Brewing Company makes 2 Black Dog Ales, and I chose to get the Honey Raspberry flavor. I took the opportunity once I got home to have a photo shoot with Allie and the beer. Yeah, I know...

Simple Teriyaki Chicken and Rice

2007-07-18T01:54:00.001-04:00

While wandering through Trader Joe's, a bottle of teriyaki sauce stood out to me, and I just could not figure out where I had seen this before. I bought the bottle based on my curiosity, and once home, I figured it out! Cara (from Cara's Cravings) had mentioned this product a while back, and for whatever reason, it stuck with me. I decided to marinate chicken in this sauce, and just as Cara was, I was pleasantly surprised with the taste! The sauce is Soy Vey's Island Teriyaki Sauce and it is just delicious!

To accompany the chicken, I made some Asian/Hawaiian infused rice. I started with long grain rice, and once cooked, added to a wok. I mixed in a little of the Soy Vey Island Teriyaki, along with soy sauce, and light drizzle of olive oil. I tossed in a bad of frozen chopped veggies (peas, carrots, corn) and added in some fresh chopped pineapple as well. I also served this with a regular old salad, but the dressing was amazing! Again, a shout out to Trader Joe's, I used their Sesame Ginger Vinaigrette. YUM!

I was worried that there was too much of the teriyaki influence in this meal, but really, everything worked nicely together and my husband and I were quite satisfied with this meal! The left over chicken made a wonderful teriyaki salad for lunch the next day as well!

Sizzling Southwestern Sausage

2007-07-16T13:38:00.001-04:00

I am not really a huge sausage fan. Besides, that is just waaay too much fat for me to stomach. But, when I stumbled upon Trader Joe's Spicy Jalapeno Chicken Sausage, I decided to give the meat a second chance. Chicken sausage is a much healthier alternative, and the taste is quite delicious!

I grilled the sausage on the grill according to the heat and time mentioned on the package. I had planned to make a couscous with it, but I didn't have any whole grain couscous in the cabinet, so I made brown rice instead. I cooked the brown rice in chicken broth for flavor, and added a little garlic and a dash of southwestern spice. I diced some red onion and red bell pepper, and cooked in a foil packet on the grill with a spray of olive oil and salt and pepper. I also made a packet with tomatoes, but only warmed these on the grill, as I hate mushy tomatoes. I added the veggies to the rice after it was done cooking, and topped with green onions and a small sprinkling of low-fat cheddar and monteray jack cheeses. The rice had wonderful flavor due to the addition of veggies and a creamy, rich texture thanks to the chicken broth and the cheese.

This was a yummy and guilt-free meal my husband and I both enjoyed!

Allie the Wonder Dog

2007-07-15T13:31:00.001-04:00

OK, so not exactly food related, but I am obsessed with my dog and feel the need to show her off to the world, so I will most likely add in a few posts with pics of her from time to time. Isn't she cute?

Celebrate...with Cake!

2007-07-15T13:14:00.001-04:00

OK, this cake is actually from a few months ago, but I am just so amazed by it, that I had to post pictures! I coach a middle school cheerleading squad, and this was for the end of the year party.

Bruschetta Pizza

2007-07-14T22:24:00.001-04:00

OK, so I like to think that my bruschetta is world famous! My dad was actually a really great cook in his day, and he always deemed everything his "world famous." So, as a tribute to him, this is a twist on my WORLD FAMOUS bruschetta. Anyway, I make my typical bruschetta in a few different ways, but this time decided to put it on top of some pizza!

I started with whole wheat pizza dough from Trader Joe's. I am IN LOVE with this pizza crust, it is TO DIE FOR (really, it is!). My husband, Matt, does not always like the same things as me, so as I often do, I made us each our own portion. I cut the dough in half and froze one half. I then cut the remaining dough in half again, so we each ended up with a quarter of the original ball of dough. I rolled out the dough as thinly as I could. (I tried the authentic using the knuckles and tossing method – didn’t so much work for me!). I sprayed a cookie sheet with extra virgin olive oil spray, and placed the dough down. I then drizzled a SMALL portion of olive oil on the top of the crust, and coated with a brush.

I set the dough aside, and worked on the toppings. For the bruschetta topping, here is a rough idea of what I did/used (I rarely measure, sorry!!)

*About 4 medium sized tomatoes, seeded and chopped in small pieces
*Fresh basil stemmed and chopped (I like to stack the leaves, roll like a cigar, and then chop into small pieces)
*I clove garlic, minced
*2 teaspoons fresh thyme
*½ red onion, chopped into small pieces
*Drizzle of extra virgin olive oil
*About 1 cup of red wine vinegar
*Sprinkle of sea salt
*Fresh ground black pepper

I let this marinate for about 1/2 hour in a bowl in the fridge, and then using a strainer, drain as much of the liquid as I can. *This is VERY IMPORTANT as the pizza will be very watery and runny if not well drained. Once the bruscetta is drained, I add back to bowl, and prepare the rest of my ingredients…

*Handful of large black olives (canned are OK, but the yummy ones from the olive bar at the grocery store are better)
*Small chunks of fresh mozzarella
*½ cup of part-skim ricotta cheese (I like to add in a little garlic salt, fresh ground pepper, and Italian seasoning)

I place each of the ingredients in a small prep bowl and place on a large cookie sheet.

OK, back to the pizza…

Here comes the best part… I then placed the pizza RIGHT ON THE GRILL!!!! I have a pizza stone, but after hearing stories of the What’s Cookin’ ladies stones breaking, I was hesitant to do this. A while back, I had seen an episode of Paula Deen, and she placed her dough right on the grill, so why not? I gave it a whirl. Well, it was AMAZING! So crispy on the outside, but still a nice, soft bite on the inside.

Grill the dough on one side for about 5-6 minutes over medium to medium-high heat. I flipped once I saw the nice grill marks with a golden color overall. Once I flipped, I started assembling the pizza. I spread the bruscetta mixture over the individual pizzas. I added the fresh mozzarella to both pizzas, and then added the black olives and also the ricotta to mine (DARN husband doesn’t like olives or ricotta cheese).

Grill until cheese melts and bottom side of crust has nice grill marks and a crispy texture.