Things You Must Try

During my hiatus, I haven't used my fancy camera one time.  Part of that is my frustration with not being able to quickly master it and part of it is just taking a much needed break.  As I tell my children, sometimes if you go away from something for a while, when you try again it's suddenly easier.  It's like clearing your brain, if you will.  I'm hoping that will happen with my photography skills.  I do know I don't practice often enough.  Again, something that I preach to my children almost daily.  Man this parenting thing sure does teach you a lot of what you're not doing as an individual!
Even though I don't have my own pictures, I've provided a link to the original photo to give proper credit.  Original pictures or not, I had to share some of our favorite recipes from the last couple of months.  There's a little something for everyone, I hope, so be inspired to try something new!
Let's start with dessert first, shall we?  I made this cake for my mom's birthday and it's one of my all-time favorites (and I've made a LOT of cakes!).  The only part I don't like is that you have to put the cake in the refrigerator to help set the whipped cream frosting in between the layers.  I just don't like the way the fridge dries out the crumb and makes it a little less moist, but even still the flavors of the cake make you forget about the texture of the cake.  She suggests Valencia oranges and after trying them, I second that suggestion. Navel oranges just don't have the powerful sweet orange taste like the Valencia ones.  She also talks about various butters and I used an Irish butter to give some extra richness to the cake.  Just don't use the cheap stuff and you should be good.  I didn't get a chance to do the fancy icing technique because I don't do artificial colors, but you should still watch her video of how she achieves such a beautiful pastel swirl.  It's almost too pretty to eat.  Almost.  

Orange Party Cake with Whipped Orange Frosting
via Sweetapolita

For a slightly healthier meal, might I suggest this BLT Chopped Salad with Corn, Feta & Avocado.  Seriously, it's everything I love all wrapped up in a giant bowl.  It's got both the crunch of the bacon and corn, as well as the creaminess of the avocado and feta.  Summer on a plate!

BLT Chopped Salad
via How Sweet It Is

Another delicious salad is this Thai Chopped Chicken Salad.  I omitted the edamame, but even without it was very filling and hearty.  I missed where the peanut sauce was supposed to be different from the dressing, so I just piled them all together in a mason jar and shook away.  I can't say what they taste like apart, but it's mighty tasty all blended together.

Thai Chopped Chicken Salad
via Taste and Tell

If you want to channel your inner-90 year old granny, this recipe for Homemade Chicken 'n' Dumplings is the way to go.  Seriously people, this is where it's at.  I have been dreaming of this big bowl of goodness ever since I made it nearly a month ago.  I made it as a surprise for Wes since he often feels our meals are too healthy (is there such a thing?!).  We were both pleasantly surprised how authentically awesome these dumplings were.  Now don't get discouraged that these are from scratch.  As Jenna points out, from start to finish this entire dish takes about 30 minutes.  You couldn't even park and get waited on at Cracker Barrel in that amount of time.  Plus as a bonus, you know what's in it (or not in it).  

Homemade Chicken 'n' Dumplings
via Eat, Live, Run

For a few vegetarian and vegan options, the next 4 are incredible!  I honestly couldn't pick a favorite because they're all great in their own right.  The French Onion Burger from the Curvy Carrot is full of flavor and one of the "meatiest" veggie burgers I've ever made.  It holds together well and doesn't smoosh into 100 pieces when you take the first bite.  The boys didn't even know it wasn't a traditional burger.  I served them on a pretzel roll from Trader Joe's and I'm now in love with those buns!  I'm a sucker for anything with caramelized onions, so this one had my name written all over it.  I couldn't lift the picture from her site.  Smarty pants!   
Wes requested a Bahn Mi type sandwich one week and even added that it could be vegetarian.  Not one to ignore a good challenge, I set off to find the best recipe.  And boy did I?!  There are many components to this sandwich, just as there are for a traditional Bahn Mi, but each one is an integral part of the overall goodness of the sandwich.  The mushroom pate would be great on a burger.  The only modification I'd make in the future would be to halve or even third the pickled vegetables.  They do keep for up to a month, but I had difficulties finding other uses for them.  I did enjoy the Daikon, as this was the first time I think I'd ever had one.  Crusty bread is another must to help absorb some of the wetness from the pate and veggies.  We went the egg route, as opposed to the tofu.

Vegetarian Bahn Mi Sandwich
via The Chubby Vegetarian

Another vegetarian meal that I would bet you wouldn't miss the meat is this hearty Chickpea Crockpot Pie with Biscuit Topping.  If you haven't noticed by now, we like bread.  Really it's me and I've passed on my affection to everyone else since I'm the cook.  These biscuits, although vegan, are the bomb!  I think the moisture from the crockpot helps a lot, as does the creamy broth and veggies sticking to the underside of each bite of the biscuit.  It's a match made in heaven.  Everyone was asking for seconds and were fighting for the leftovers.

Chickpea Crockpot Pie with Biscuit Topping
via Peas and Thank You

The last recipe may be a bit of a stretch for you.  Just trust me, it really it quite tasty.  Your kids will love that they get to eat a waffle and you'll love that said waffle is packed with nutrients.  Again, don't let the laundry list of ingredients overwhelm you.  Most of them are spices and all together it only takes about 30 minutes to prepare.  The cauliflower gets chopped up, so the mouths you are feeding are none the wiser that they're actually eating something healthy.  Honestly, I think I liked this one more than Wes, but he's funny on the texture of his food.  He needs some crunch in every meal and, well, this meal is lacking in that department.  He also doesn't like anything with the word "sloppy" in it because he said it automatically sounds unappealing.  I guess I see it.  The boys and I loved it though.

Cheesy Cornbread Waffles with Cauliflower Lentil Sloppy Joes
via Keepin' It Kind

Phew!  I'm hungry now.  Doing a big post like this makes me realize just how many meals have come out of my kitchen in the last 3 months.  Which one are you going to try first?  That is if you're not in a food coma by now!
 

Tuscan Bread Salad

If you're looking for a go-to salad for any family meal, dinner party, or special occasion, look no further than this salad.  It really is that good.  Each bite holds a special little treat and each bite is as flavorful as the last.  The bread cubes add the texture and help soak up the delicious tart vinaigrette.  The salad would pair nicely with an Italian entree, a sandwich, or even top it with grilled chicken or fish for a full meal.  I highly recommend this one!

Tuscan Bread Salad                      {Print this!} from Jones Design Company

for the mustard vinaigrette:

2 T. red wine vinegar
1 t. Dijon mustard
1 t. minced shallots
1/2 t. chopped fresh thyme (or dried basil)
1/2 t. minced garlic
1/3 cup extra virgin olive oil
salt and pepper

for the salad:

1 loaf rustic bread, sliced 1 inch thick
extra virgin olive oil
24 oil-cured black olives, pits removed (optional)
1/2 pint cherry tomatoes, cut in half
6 ounces fresh mozzarella, sliced or cubed
4 cups loosely packed flavorful salad greens, such as mache, radicchio, arugula, spinach, romaine, endive, washed and dried, torn into bite size pieces
1/2 cup thinly sliced fresh basil
1/3 cup freshly grated Parmesan cheese
1/4 cup pine nuts, toasted
Freshly ground black pepper

Make the vinaigrette {I use a mason jar and shake to combine}. It will store in the fridge up to a week.

Liberally oil the slices of bread then grill on the grill or under the broiler until golden. Use a serrated knife to cut the bread into bite size cubes.

In a large serving bowl, put the bread in with the olives, tomatoes, mozzarella, Parmesan, pine nuts, chicken, basil and greens.  Pour vinaigrette over the salad and mix well.

 

Weekly Recipe: Quinoa Salad with Watermelon & Feta

As summer is wrapping up, I wanted to squeeze in one (or more) last summer recipes.  I know seedless watermelons are still available, so I don't feel guilty about giving you a recipe with out of season ingredients.  This salad is light and refreshing but is also packed with powerhouse protein from the quinoa.  Quinoa is a superfood in my book, as it provides iron, protein, fiber, and has a low-glycemic index.  My kids love watermelon, so this was a great way to combine a great grain with a sweet fruit.  

Quinoa Salad with Watermelon and Feta source:  Annie's Eats 3/4 cup quinoa For the dressing: 2 T. apple cider vinegar 1 T. freshly squeezed lemon juice 3 T. chopped sweet onion 1/4 cup extra-virgin olive oil salt and pepper For the salad: 1/3 cup crumbled feta (or goat cheese) 1 cup watermelon, cut into 1/2-inch pieces 1-2 T. freshly chopped parsley Lemon zest, to taste Rinse and drain the quinoa.  Combine 1 1/2 cups water and quinoa in a small saucepan and bring to a boil.  Reduce heat and simmer, covered, for 15 minutes, or until the liquid is absorbed.   To make the dressing, combine the vinegar, lemon juice, and onion in a small bowl or jar.  Mix well.  Add in olive oil and whisk well to emulsify the dressing.  Season with salt and pepper to taste. In a serving bowl, combine the cooked quinoa with the feta, watermelon, and parsley.  Add lemon zest and salt and pepper to taste.  Toss with the dressing.  Serve chilled or at room temperature. Linking up with Keep It Real Thursday at Beyond the Peel.

Vegan Week: Grilled Corn and Lima Bean Salad

One of my favorite summertime meals is to have a salad trio for dinner.  Side dishes have always been the highlight of the meal for me, so I love getting to have 3 (or more!) on one plate.  Summer is the perfect time for this because of the bounty of in-season produce    This salad has no shortage of fresh veggies and is held together with a very light dressing.  It tastes like summer on a plate with the grilled corn, fresh basil and cherry tomatoes!  I failed to read the recipe all the way through and missed the step of refrigerating before serving but I actually preferred it a little warm.  You just have to roll with the punches because sometimes the best tasting things were discovered by pure accident.  

Grilled Corn and Lima Bean Salad adapted from Southern Living

·          1 (16-oz.) package frozen lima beans

·         4 ears fresh corn, husks removed

          1 large red onion, cut into thick slices

·         1 large red bell pepper, cut into thick rings

·         3/4 cup vegannaise

·         3 tablespoons chopped fresh basil

·         1 garlic clove, pressed

·         1 teaspoon salt

·         1 teaspoon Worcestershire sauce

·         1/2 teaspoon freshly ground pepper

·         1 cup halved grape tomatoes 

1.  Cook butter beans (or lima beans) according to package directions; drain and cool completely (about 20 minutes).
2.  Meanwhile, preheat grill to 350° to 400° (medium-high) heat. Grill corn, covered with grill lid, 15 minutes or until done, turning every 4 to 5 minutes. (Some kernels will begin to char and pop.) At the same time, grill onion and bell pepper, covered with grill lid, 5 minutes on each side or until tender. Cool all vegetables completely (about 20 minutes).
3.  Cut kernels from cobs. Discard cobs. Chop onion and bell pepper into 1/2-inch pieces.
4.  Stir together vegannaise and next 5 ingredients. Stir in tomatoes, corn kernels, and onion and pepper pieces. Add salt to taste. Cover and chill 2 to 8 hours before serving. Store in refrigerator up to 3 days.
Linking up with Keep It Real Thursday at Beyond the Peel.   

Weekly Recipe: Watermelon, Feta & Pepita Salad with a Sweet Lime Vinaigrette

There are a couple of fruits that remind me so much of summer, watermelon being one of them and peaches being the other.  I think it's because you can't get 'good' watermelons or peaches any other time of year except in the summer months.  There's nothing better than a sweet, juicy watermelon (or peach), dripping liquid summer down your chin.  

Watermelon is so good on it's own that it's often forgotten when it comes to cooking.  You can tell chefs and home cooks are getting bored of the norm because unconventional recipes are popping up all over the place for otherwise forgotten food items.  Watermelon is not forgotten but most people think of it in terms of a big ol' unadorned slice.  

This recipe caught my eye because I'm often looking for new inspiration to jazz up an otherwise routine dinner salad.  I love adding greens to the meal with a salad but I also get bored of the same old cranberries-nuts-feta routine.  This recipe did not disappoint.  I encourage you to try this recipe before the delicious summer watermelons slip away.

Watermelon, Feta & Pepita Salad with a Sweet Lime Vinaigrette

adapted from Cheeky Kitchen 

1 box fresh organic spinach
2 cups watermelon, cubed
1/4 cup feta cheese
3 T. roasted & salted pepitas
Juice of 2 limes
2 T. honey or sugar
1 shallot, very finely diced
5 T. light olive oil

Directions:

In a large bowl, toss together the spinach, watermelon, feta cheese, and pepitas. In a small bowl, whisk together the lime juice, sugar, shallot, and olive oil. Top the salad with the vinaigrette just before serving.

This week I'm linking up to This Chick Cooks,  Lady Behind the Curtain and Remodelholic.

Weekly Recipe: Farmer's Market Salad

What do you do with a drawer full of fresh produce?  Chop it up and throw it all in a bowl together.  Add a quick vinaigrette and you've got a healthy side dish in no time.  They say you should eat a rainbow of colors and I think I've got just about every color accounted for in this salad.

Farmer's Market Salad
by:  Me

1 avocado, peeled and chopped
1 cup peppers, chopped (mixed colors for a prettier salad!)
1 ear corn, roasted and cut off cobb
1 medium squash or zucchini
1/2 cup chopped tomatoes (grape work great cut in half because they're not as watery)
handful of feta cheese (I used a Mexican blend but I think feta or goat are better)
3 T. fresh cilantro, chopped (I didn't have it this time)

For the vinaigrette:


3 T. red wine vinegar
3 T. olive oil
1 tsp basil
1 tsp oregano
1 garlic cloved, minced
1/4 tsp onion powder
1 tsp chili powder
2 tsp cumin
1 T. honey

Whisk all ingredients in a small bowl.  Chop veggies and put into a large serving bowl.  Pour vinaigrette on top and stir to combine.  Enjoy cold or at room temperature.  I like to let mine sit in the fridge for a bit to allow the flavors to meld together.

Weekly Recipe: Shrimp Cobb Salad

Don't you want to buy whatever he's selling?  Whenever I photograph our dinner pictures, he always insists that I take a picture of his plate.  Although it might be funny to see a monkey plate with fancy food on it, it just isn't the image I want to share.  This one was too precious not to include though.  And yes, he did eat every bite of the salad.  This was his first time trying shrimp and he loved them! 

This is a great spring/summer salad.  It's got it all in one dish - the protein and the veggies.  That doesn't mean it doesn't take a while to chop everything up but it's all worth it in the end.  I did doctor up the dressing a bit and used cooked shrimp but otherwise kept it pretty much as written.


Shrimp Cobb Salad
adapted from Southern Living

1 pound large shrimp, cooked and tails removed
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon salt, divided
2 1/2 tablespoons champagne vinegar (or your favorite vinegar)
3 tablespoons extra-virgin olive oil
1 tablespoon whole-grain Dijon mustard
1 head romaine lettuce
1 cups cherry tomatoes, quartered
1 cup shredded carrots (about 2 carrots)
1 cup frozen whole-kernel corn, thawed
1 ripe peeled avocado, cut into 8 wedges


1.  Place shrimp in a large ziplock bag and add paprika, salt, and pepper.  Toss to coat. 
2. Combine remaining 1/8 teaspoon salt, vinegar, oil, and mustard in a large bowl, stirring with a whisk. (You may want to double the amount of dressing, as I found this to be a bit sparse.)  Add lettuce; toss to coat.
3. Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, and 2 avocado wedges.

Weekly Recipe: Corn & Zucchini Salad

Anyone who cooks knows that some meals are hits and some are misses.  You have the benefit of only hearing (reading) about the hits on my blog but believe me, there are plenty of misses too.  I can tell you that after many years of cooking, it's much easier for me to pick out the misses before even trying them.  

Sometimes the hits are accidents, sometimes they are copied verbatim.  Wes has gotten so he'll ask, "Did you come up with this on your own" when something is extra good.

While I take that as a compliment that he thinks I'm capable and that he thinks it would be that good, it's also a little frustrating to have to answer "no" time and time again.

I kid you not, he must have commented 15 times how good this salad was.  I appreciate the compliment but I was beginning to blush by number 8.  How many times can you say "thank you?"  I was running out of things to say.  It was good, don't let me dissuade you, it just wasn't as earth-shattering to me as it was to him.  I will gladly make it again and again though to boost my self-esteem.  Oh and as an added bonus, Wes' adulation was echoed by our little mocking bird and he gobbled up every last bite as well.

This salad started with a recipe but I ended up just using that as an inspiration and creating my own dish.  I will say, I am much prouder to serve a delicious dish that I created than when I successfully recreate someone else's work.  Someday when I have more time to actually think while I cook and not have 2 screaming banshees at my heels, I hope to do more exploration and creating on my own.

   

Corn & Zucchini Salad
adapted from Foodies at Home

1 small to medium zucchini, chopped
1 red bell pepper, chopped
1 1/2 cups frozen corn, thawed
1/4 cup red onion, chopped
1/2 of a jalapeno, seeded and chopped
1/4 cup fresh cilantro, chopped
3 T. red wine vinegar
2 T. olive oil
1 tsp cumin
1/2 tsp chili powder
2 tsp honey
1/4 tsp salt
1/4 tsp pepper

1/3 cup crumbled feta

1.  Add the first 6 ingredients to a large serving bowl.  Toss to mix.
2.  Make the vinaigrette by whisking the red wine vinegar, oil, cumin, chili powder, honey and salt and pepper together. 
3.  Pour dressing over vegetables and toss to coat.  Let sit at room temperature for the flavors to meld for 30 minutes, or refrigerate up to 24 hours.
4.  When ready to serve, top with crumbled feta.

Makes 6-8 servings (as a side dish)

Recipe Winners

I seem to be in a bit of rut when it comes to the old blog.  I guess I just don't have a very exciting life, and thus nothing to blog about.  What, with 2 children under 4, a full-time job, a house to keep (ha!), and all the other wife duties, I just don't have a lot of spare time.  Somewhere in there I need to carve out a minute to do some exercising but unless I get up in the wee hours of the morning, I'm just not sure when that's going to happen.  Enough about that.  One thing I'll always carve out time for is cooking!  I think I might have missed my calling in life.  I guess it's never too late but that's a huge jump that I'm not willing to make right now.

On to the food, the good stuff.

Monte Cristo Sandwiches - This was one of my favorite things growing up.  There was a restaurant called the Bombay Bicycle Club that served them and that's what I always ordered.  I was very picky, so the fact I was eating something other than grilled cheese thrilled my parents.  This wasn't quite as good but then again, I'm pretty sure they deep-fried theirs which would clearly make it better.  I made ours using a waffle iron and it worked pretty well.  Colin enjoyed the "white stuff" that was sprinkled on top.

Cheesy Potato Soup in the Slow Cooker- I served this alongside the Monte Cristos and it was hearty enough to be a meal on it's own.  I was skeptical of the consistency after it had been in the crockpot all day but it was perfect.  It was thick, yet creamy and tasted much more sinful than it actually was.  I subbed mostly fat-free milk for the cream, with the exception of about 1/2 cup.  I also skipped the cooking of the onions in bacon fat.  I still added the onions but let the crockpot cook them instead.

Tandori Chicken and Spinach Salad - Seriously delicious!  I could eat just the chicken by itself but it's also a great addition to this flavor-packed salad.  I didn't grill the chicken as directed, instead I poured the marinade and all in a skillet and cooked it that way.  There was a little leftover marinade in the skillet and I just added that to the salad for flavor.  I think it need a light dressing so I topped it with some white balsamic vinegar and a splash of olive oil.  We'll definitely be having this one again.

Chicken Chow Mein - One of my favorite kind of meals, simple and tasty.  You could easily sub in different veggies to suit your tastes.

Creamy Roasted Garlic and Cauliflower Soup - I was on a soup kick there for a couple of weeks.  This one was another hearty one.  I loved the roasted garlic and it paired really well with the cauliflower.  I was able to cook a good portion of it the night before and then heat and serve the next night.  Colin wouldn't eat it because he said it looked like grease.  In his defense, it did end up being pretty much the same color as the bacon grease that I keep in the fridge.  His loss, it was really tasty.

Tomato Basil Walnut Pasta - What a great way to sneak things in.  I ended up pureeing the sauce in the end because Wes doesn't like chunks of tomatoes and I knew Colin wouldn't eat the "green stuff" if he could see it.  Well it ended up a brownish color and Colin yelled that he doesn't like meat in his pasta.  I told him it wasn't meat!  He ate some but not much because of the color.  I see a trend here.





Jambalaya - I've made this once before and I had a resounding 5 STARS next to the title.  It is super easy and just as delicious.  I brought some of the leftovers (because it makes a ton) to a coworker and he said that was in his Top 10 meals.  I'm not sure I'd go that far but it is quite  tasty.  I served it with my new favorite cornbread and it was a complete meal.

Baby Black and White Cookies (or black and tan if you want to celebrate St. Patty's Day) - We were introduced to Black and White Cookies several years ago when Fresh Market came to town.  Theirs were delicious and tasted like they had been made fresh daily.  Somewhere over the course of the last couple years, they changed their recipe or their source because they're not as good.  They come frozen, already made, and the taste has suffered because of it.  Well they are one of Wes' favorite cookies and occasionally I get a wild hair and decide to make them.  They're easy enough but they are time consuming.  This is a great recipe if you want to try your hand at them.  I don't keep corn syrup on hand, so that's why the white icing isn't so white.  I also may not have left them to rest long enough, thus the icing may have soaked into the cookie.  Whatever, they were still tasty!

I think that's enough food for one day.  Hopefully this will revive my inner-blogger and I'll be back to posting more regularly.

Weekly Recipe: Asian Inspired Cucumber Salad

Here's a quick side dish for you.  Even though it's Asian-esque, it can accompany any number of meals as a vegetable side.  I think I paired it with hamburgers, for example.  It was really tasty for the amount of work (none) but I will say it lost some of it's flavor the second day.  Rarely does a salad not become better after letting the flavors meld together, but this one did.  Nonetheless, it's a great simple side that we will keep in our my arsenal.

Asian Inspired Cucumber Salad
Source:  My Kitchen Addiction, adapted from Sweet Savory Life

• 2 cucumbers, cut into matchsticks
• 2 carrots, cut into matchsticks
• 4 ounces sugar snap peas, trimmed and cut into thin strips on a diagonal
• 2 tablespoons brown sugar
• 1/2 cup rice vinegar
• 1/2 teaspoon chili garlic paste (more or less, depending on the amount of heat you want)

Use a mandolin (or just a chef’s knife) to slice the cucumbers and carrots into matchsticks.  Slice the sugar snap peas and combine them with the cucumbers and carrots in a large bowl.
In a small microwave safe bowl, combine the brown sugar and vinegar.  Microwave on high for 30 seconds, and then whisk to dissolve the brown sugar in the vinegar.  Stir in the chili garlic paste.

Pour the vinegar mixture over the vegetables in the bowl and stir to toss the salad in the dressing.  Cover and refrigerate for at least 30 minutes.  Serve chilled.

 

Hoarders

It hasn't been intentional but I've been hoarding a boat-load of recipes from you.  Most of them I didn't have a picture for and I decided not to post them.  Who wants a recipe without a picture?  Then I got to thinking that a lot of these were solid recipes and that I should at least mention them.  By now you've surely developed an opinion as to whether or not you trust my reviews.  I won't be disheartened either way because I know everyone's taste buds are different and not everyone enjoys the same taste and flavors that I do.  I'm fine with that.  Enough about my disclaimer, here is a list of some favorites we've had over the past month or so (most of the images have been hijacked from the respective sources).  I encourage you to try some of them and let me know what you think.  I'm always interested in the feedback.

Sweet Corn and Carrot Cornbread - I've made this several times and it is just delicious.  The carrots are a great way to sneak in another veggie for picky eaters.  They also add extra moisture, making this a super moist cornbread.

Balsamic Honey Chicken - I actually used maple syrup in place of the honey.  Maple syrup and mustard have quickly become my favorite flavor combination.  I use it in dressings, sauces, and marinades and it has never let me down. 

Cincinnati-Style Chili - For those of you that don't live in this region, Cincinnati-style chili has a very distinctive flavor.  I'd go so far as to say you either love it or hate it.  Luckily, Wes and I both love it.  This recipe tastes darn near close to the real thing.  Now if I can just figure out how to get that delicious cheese they use!

Sweet & Sour Meatballs - I think we liked the fried rice as much, if not more than, the meatballs.  The meatballs were good but not quite as saucy as her picture indicates.  Since the recipe doesn't indicate a quantity, I think we got 12-14, 1-2inch meatballs.

Savory Spinach, Feta, and Peppadew Muffins - It's been a long time since we've had these but I remember them being quite tasty.  I remember the spinach and peppadews taking a backseat to the feta.  I know I didn't use whole milk, as the recipe indicates but I can't recall any other changes.  The picture is actually of my finished product.

Lasagna Pizza Cups - We all really liked these, that is once Colin believed us that it was like pizza in a biscuit.  What kid wouldn't like that combination?!  So easy and quite delicious.  I paired it with a salad for a quick and easy week night dinner.

Quinoa and Pomegranate Salad - This is a great, nutritious side dish that goes with just about anything.  It's also very interchangeable with whatever you might have on hand.  Quinoa packs a lot of nutrients into a tiny grain and it cooks up very quickly.  I think the only modifications I made were to use the No-Chicken Stock (by Imagine) and I substituted maple syrup for the pomegranate molasses.  I may have doubled the amounts of the vinaigrette too.

Chicken Orzo Salad with Goat Cheese - This is an all-in-one kind of meal.  I love those on busy nights.  I substituted spinach for the arugula but kept the rest of the recipe as written.  This would also make a good summer dish because it's light.








Maple Mustard Pork Chops - I am not a huge fan of pork chops but this sauce made me a believer.  Wes couldn't say enough about how tasty the sauce was and we both agreed it would be great on chicken as well.  I really think it would be great on just about any protein for that matter.

Sweet Potato Rolls - These were my contribution to our Christmas Eve dinner.  I love that I was able to sneak a vegetable into some of my non-vegetable eating family members!  The rolls turned out great (they rose twice!) and the flavor of the sweet potato was undetectable.  It did make for a pretty, golden roll though.

RED BEANS AND RICE

Source:  John Besh from Comfort Food Magazine, Winter 2010

Serves 6

2 onions, diced

1 green bell pepper, seeded and diced

1 stalk celery, diced

2 T. rendered bacon fat

1 lb dried red kidney beans

2 smoked ham hocks (I only used 1)

3 bay leaves

½ tsp cayenne pepper

3 green onions, chopped (I omitted)

3 cups cooked basic Louisiana white rice (I used brown rice)

Cook the onion, bell peppers, and celery in bacon fat in a heavy soup pot over medium-high heat.  Once the onions become translucent, add the kidney beans, ham hocks, bay leaves, and cayenne, then add water to cover by 2 inches.

Increase the heat and bring the water to a boil.  Cover the pot, reduce the heat to low, and allow the beans to slowly simmer for 2 hours.  Periodically stir the beans to make sure that they don’t scorch on the bottom of the pot, adding water if necessary, always keeping the beans covered by an inch or more of water.  Continue cooking the beans until they are creamy and beginning to fall apart when they’re stirred.

Remove the ham hock meat from the bones, roughly chop it, and add it back to the pot of beans.  Stir in the green onions and season with salt, pepper, and Tabaso.  Serve with white rice.

*This is a stellar recipe.  I have made several other iterations of red beans and rice but none compare to this one.  I'm sure it was the ham hock that did it but whatever it was, we'll be doing it again and again.  Yum!

Green Beans and Tomatoes

Source:  Paula Deen Magazine Nov/Dec 2010

 ¼ cup olive oil

2 cups chopped onions

4 cloves garlic, minced

1 (2lb) package frozen cut green beans

2 cups chicken broth (I used No-Chicken Broth by Imagine brand - LOVE that stuff!!)

1 (14.5oz) can petite diced tomatoes (I actually omitted)

¼ cup chopped fresh parsley (I omitted)

1 tsp salt

½ tsp pepper

In a large Dutch oven, heat olive oil over medium-high heat.  Add onion and garlic, and cook for 6-8 minutes; stirring frequently, or until onions are tender.  Add green beans, chicken broth, diced tomatoes, parsley, salt and pepper.  Bring to a boil, reduce heat, and simmer, covered, for 25 minutes or until desired degree of doneness is reached.

*These were actually really good green beans.  I have a hard time making green beans that actually taste good without using 10 tons of salt or salted meat.  Surprisingly, these hit the spot.  I love that you can use frozen green beans and the finished product still tastes good.  I'd be interested to taste them with the tomatoes but Wes is somewhat averse to them, so I don't think I'll be making them that way anytime soon.  

Weekly Recipe: Vegetable Salad with Yogurt Cucumber Dressing

Vegetable Salad with Yogurt Cucumber Dressing
by:  Art Smith

Ingredients

1 cup nonfat plain yogurt
1/2 cup buttermilk
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar, preferably white balsamic
1 garlic clove, crushed through a press
1 large cucumber, peeled, seeded, grated and squeezed to remove excess moisture
2 tablespoons chopped fresh chives (I subbed dried dill)
salt and freshly ground black pepper
pinch of cayenne
1/4 cup extra-virgin olive oil, for brushing the vegetables (or olive oil in a spray bottle)
1 pound asparagus, trimmed
2 medium zucchini, cut lengthwise into 1/2 inch thick slices (I only used one)
1 medium yellow squash, cut lengthwise into 1/2 inch thick slices
1 medium globe eggplant or 2 medium Japanese eggplants, cut lengthwise into 3/4 inch thick slices (I omitted)
2 medium red bell peppers (or use 1 red and 1 yellow pepper), tops and bottoms trimmed, flesh opened into one long strip, ribs and seeds removed (I only used one)
salt and freshly ground black pepper
4 cups assorted greens (preferably a combination of baby spinach, stemmed watercress, Bibb lettuce and Belgian endive leaves)
1 pint grape tomatoes (I only used about 1 cup)
chopped fresh chives, for garnish

DIRECTIONS

Process the yogurt, buttermilk, mustard, vinegar and garlic in a food processor until smooth. Add the cucumber and chives and pulse to combine. Season to taste with salt, pepper and cayenne. Cover and refrigerate. (The dressing can be made up to 2 days ahead, covered and refrigerated.)

Build a charcoal fire in an outdoor grill and let it burn until the coals are covered with white ashes. For a gas grill, preheat on high. Lightly oil the grill grate.

Brush the asparagus, zucchini, yellow squash and eggplant with the oil (or spray with oil in a spray bottle). In batches, grill the vegetables, removing them from the grill as they are cooked. Place the asparagus on the grill across the grill grate, so they don't fall through. Grill, rolling the asparagus on the grill to turn, until crisp-tender, about 5 minutes, depending on the size of the spears. Grill the zucchini, yellow squash and eggplant, turning once, until tender, about 8 minutes. Grill the peppers until the skin is charred and blistered, about 10 minutes. Cool, then peel.

Cool the vegetables. Chop into bite-size pieces and season to taste with salt and pepper. You may keep the vegetables separate, or mix them together.

Arrange the greens on a large platter. Arrange the vegetables in separate mounds on the greens (or mound the mixed greens in the center). Surround with the tomatoes and sprinkle with chives. Serve immediately, with the dressing passed on the side.

Weekly Recipe: Chicken Orzo Salad with Goat Cheese

This dish is perfect for these warm summer days we've been having because it's light and refreshing and doesn't leave you feeling like you need to go take a nap.  It can easily be made a day ahead, which is always a bonus in my book.  It's also fairly interchangeable, as I substituted the arugula with fresh broccoli.  I also omitted the onions because I didn't want them to overpower the dish.  I hope you'll give this one a try!

Chicken Orzo Salad with Goat Cheese
adapted from Cooking Light

• 1 1/4  cups  uncooked orzo (rice-shaped pasta)
• 3  cups  chopped grilled chicken breast strips, about 2 breasts
• 1 cup chopped fresh broccoli
• 1  cup  grape tomatoes, halved
• 1/2  cup  chopped red bell pepper
• 2  tablespoons  chopped fresh basil
• 1  teaspoon  chopped fresh dill
• 3  tablespoons  red wine vinegar
• 2  tablespoons  extravirgin olive oil
• 1/8  teaspoon  salt
• 1/8  teaspoon  black pepper
• 6  tablespoons  (1 1/2 ounces) crumbled goat cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain well.

2. Combine pasta, chicken, and the next 5 ingredients (through dill) in a large bowl; toss well.

3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.

Weekly Recipe: Thai Chicken Slaw

Warmer weather makes my culinary mind think of more fresh fruits and veggies and trying to find a way to incorporate them into our meal plan.  Our farmers market has opened but it has very few offerings at this time.  March is just not the optimal time for fresh produce in Central Kentucky.  I read other blogs in warmer climates where their farmers markets are thriving and have wonderful selections already.  In the meantime, I'll just have to wait it out and suffice with the produce at the grocery store.

This recipe is a blend of many I've seen online over the last couple of months.  I got the dressing inspiration from an old saved recipe but a quick Google search came up with nothing.  I made so many modifications, I'll just claim this one as my own.

Thai Chicken Slaw

2 small shallots, finely chopped

1 tsp Siracha hot sauce

2 T. honey

1/4 cup rice vinegar

juice of 2 lime

3 T. oyster sauce

3 T. soy sauce

1 chicken breast, grilled/roasted/poached and shredded

1 head Napa cabbage, chopped

1 red pepper, diced or sliced thinly

1 package Ramen noodles (discard flavor pack)

Preheat oven to 350.  Break up Ramen noodles and arrange in single layer on a baking sheet.  Bake for about 10 minutes, or until lightly toasted.  Remove from oven and allow to cool while you assemble the rest of the slaw.  

Combine the first 7 ingredients in a small bowl and whisk to combine.  In a large bowl, pour mixture over the shredded chicken, cabbage, and red pepper.  Add the cooled noodles and toss to combine.  

Weekly Recipe: Grilled Chicken Salad with Sweet and Spicy Dressing

Warmer weather makes me want to spend less and less time in the kitchen and more times outdoors.  When I can find a quick and easy recipe that utilizes the grill, it's a win-win for everyone involved.  There's just something about grilled chicken that gives it so much more flavor that skillet or oven baked chicken.  This recipe for Grilled Chicken Salad with Sweet and Spicy Dressing certainly fits the bill for a great spring or summer dinner.  It's very light, yet quite filling.  The dressing had quite a bit of flavor and with the addition of some pickled red onions, this salad didn't lack in flavor.  I made some adjustments but kept the basics as written.  My version is posted below or you can click on the link above for the original Cooking Light version.

Grilled Chicken Salad with Sweet and Spicy Dressing

Ingredients

• CHICKEN:
• 2  tablespoons  fresh lime juice
• 1  teaspoon  ground cumin
• 1  teaspoon  olive oil
• 1/2  teaspoon  salt
• 1 tsp garlic powder
• 4  (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 
  DRESSING:
• 2  tsp dried oregano
• 1/4 cup fresh lime juice
• 1/4 cup honey
• 3  tablespoon  extravirgin olive oil
• 1  tsp  finely chopped chipotle chile, canned in adobo sauce
• 2  tsp  Dijon mustard
• 1/4  tsp  salt
• 1  tsp  ground cumin
• 
  SALAD:
• 8  cups  mixed salad greens
• 1  cup  thinly sliced peeled cucumber
• 1/4  cup  thinly sliced red onion (soaked in 1/4 cup white vinegar + 2T. sugar)
• 1-2 cups cherry tomatoes

Preparation

1. To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally.  Additionally, in a small bowl, combine white vinegar and sugar.  Add sliced red onions and allow to marinate in the fridge as the chicken marinates.

2. Prepare grill.

3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.

4. To prepare dressing, combine oregano and next 7 ingredients (through cumin) in a small bowl, stirring well with a whisk.

5. To prepare salad, arrange 2 cups greens, 1/4 cup cucumber, a few slices of onion, and a few cherry tomatoes on each of 4 plates; top each serving with 1 chicken breast. Drizzle dressing over each serving.