food blog to share

Not sure why Cyndi or I haven't thought to share this, but our other sister Jenny writes a food blog that always has pretty interesting recipes for the adventurous cook. Thought maybe you guys would be interested in checking it out..

http://pourhouse.wordpress.com/author/pourhouse/

The Most Beautiful Burger

Ok.. I know everyone knows how to make a cheeseburger. But we made these for dinner last night and I had to share with you all. They were DELICIOUS.

California Burgers:
- buns
- 1 lb. ground beef
- mayo
- garlic
- monterrey jack cheese slices
- bacon
- tomato slices
- avocado slices

1. create 4 evenly sized burger patties. season well with salt & pepper, garlic and onion powder.
2. smash a clove or 2 of garlic with salt and run your knife across it to make a paste. add to a few tablespoons of mayo and set aside.
3. while your hubby has the burgers on the grill, fry up the bacon, cut the tomatoes and the avocado. I added salt and lime juice to the avocado slices to prevent them from oxidizing. this is optional, but recommended.
4. in the last few minutes of cooking, add cheese to the burger patties.
5. slater garlic mayo on the bun (i put it on both pieces, but i really like mayo and garlic)
6. place tomato on bottom bun. then burger patty. then bacon. then avocado.
7. put the other half of the bun on and devour. :)

Greek Pork Chops

Does anyone even follow this anymore? :( Well, if you do, I have a winner. My mom used to make these and I completely forgot about them until recently. Made them for dinner last night and they were incredible!

- 2 butterfly pork chops
- 3 or so tablespoons flour
- salt & pepper to season the flour
- 3 tablespoons olive oil
- 3 or 4 garlic cloves, pressed
- 3/4 c. chicken broth
- 1/4 c. whipping cream
- 2 tablespoons lemon juice
- 1/2 teaspoon dried oregano
- feta cheese crumbles

Stir together the flour, salt and pepper and dredge the porkchops making sure to fully coat both sides.

cook pork chops in 2 tablespoons olive oil over med-high heat, 3 to 4 minutes each side. remove from pan.

add the last tablespoon of oil to the pan, add garlic and saute until tender. Add chicken broth, whipping cream and lemon juice to pan. season with extra pepper if desired. Cook for 10 minutes or until the mixture has reduced by half. I like to add some of the feta here, too.. to thicken it up a bit.

Add the dried oregano and pork chops to the pan and cook an additional 2-4 minutes or until chops are cooked through. Pour sauce over chops and top with more feta to serve.


We made these with roasted red potatoes (super simple!)

- 4 small red potatoes, cubed (was enough for 2 people)
- olive oil
- salt & pepper
- about 1/3 packet of dry ranch seasoning

place all ingredients in a plastic bag and shake to coat potatoes well. place on a baking sheet and bake in 450 degree oven for about 10 minutes or until they start to brown on the bottom. Reduce heat to 275, flip potatoes, and continue to cook until soft.

Garlic White Pizza

Ok.. this is a labor of love (sort of), but it is ABSOLUTELY 100% worth the time. I made this for dinner last night and it was delicious.

First, the dough:
- 1 c. warm water
- 1 (1/4-ounce) envelope active dry yeast
- 1 teaspoon honey
- 2 T extra-virgin olive oil (i used a garlic infused one.. very good!)
- 2 3/4 c. flour
- 1/2 c. finely grated Parmesan
- pinch of salt

In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Add parmesan cheese and incorporate fully. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil (again, used the garlic oil). Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

After making dough, start to roast garlic:
- 3 or 4 heads of garlic, with the top quarter sliced off
- olive oil
- salt & pepper

Rub olive oil onto cut side of garlic heads, and sprinkle with salt and pepper. Put cut side down onto a foil lined cookie sheet and bake in a 350 degree oven for about 45 minutes. This will make your house smell AMAZING, btw. :)

When dough has risen and garlic has roasted and is cool enough to handle, start making your pizza! Preheat your oven to 500 degrees and place a pizza stone on the center rack (you can use a baking sheet if you don't have a stone, i'm sure). Roll dough out to size of your stone or pizza sheet, set aside on a well floured (or corn-mealed) surface. We put ours on a well floured cutting board that we could slide it off of.

Roasted Garlic Sauce:
- 1 cup whole milk or heavy cream (I used cream, as I had it in the fridge).
- 2 T unsalted butter
- 2 T flour
- 1/4 t plus a pinch salt
- 1/4 teaspoon cayenne pepper
- 3 to 4 heads roasted garlic

In a medium sauce pan, melt your butter over low-medium heat. Once melted and no longer foamy, add 2 tablespoons of flour and stir to combine. Do not cook flour through as you would for a roux. Add milk or cream, whisking as you go. Add salt and cayenne pepper and continue to whick until mixture has thickened to a spreadable sauce consistency. Remove from heat and add roasted garlic cloves. Puree together (either with an immersion blender or pour into a regular blender).

Remove your pizza stone (or pizza sheet) from the oven and place already prepared dough on. Top with your sauce, leaving about an inch from the sides, as it will expand! Top with discs of fresh mozzarella (i also used a 3 cheese shredded blend). At this point, you can place your pizza back in the oven and cook for 8-10 minutes or until golden on top and bubbly.

This is technically a white pizza, but we added some fresh toppings. We did freshly sliced (and salted) tomatoes about halfway through the cooking process so they wouldn't dry out too much. When we took the pizza out of the oven, we threw some basil ribbons on top. It was DELICIOUS. I also think some spinach, either fresh or already wilted with garlic would also be really good on this dish. We will definitely make this one again.

Sunscreen!

One half rum (coconut if you're me)
One half diet coke (again, if you're me)

And drink!!

(disclaimer: I'm at a bar with Stef who dared me to blog right now & yes, I'm drinking a rum & diet) :)

Garbanzo Bean Salad

I am not sure if anyone is like me, but a few times a year I go vegetarian for a few weeks to reboot my system.  My digestive system is finicky and after winter especially it feels really blah...so I start fresh by eating nothing but veggies for a few weeks.  No dairy, no meat, no eggs.  I have my pitfalls, but I feel SO much better when I am done.  So, I am on one of those kicks right now and I just developed the recipe below.  Even if you are not into a total vegetarian dinner, this would be a great *spring* sidedish.

Garbanzo Bean Salad:
2 cans of Garbanzo Beans - drained and rinsed well
3 green onions chopped
2 medium tomatoes - squeeze the seeds out and chop
1.5 T about of fresh chopped parsley
grate one clove of garlic
grate 1/4" to 1/2" of ginger depending on how much you like the flavor
juice one lemon
1 T of olive oil
Salt and Pepper and Toss

I served over a bed of spinach, red leaf lettuce and radicchio.  The colors were very pretty and the flavor was incredibly bright.  It would be a great garnish/side dish for some grilled chicken or skewers I thought as well.

If you ate .75 C you would be getting close to 10 grams of protein, zero fat, and about 240 calories - the recipe would obviously be easy to cut in half, but I wanted some leftovers for the week.

Easy Lentil Soup

This is a great soup recipe and very easy.  I make it in the winters when I want something warm, but I have realized it is also a great spring soup because of the fresh veggies and yummy lentils.

Ingredients:

• 2 tablespoons olive oil, plus extra for drizzling
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• Salt and freshly ground black pepper
• 1 (14 1/2-ounce) can diced tomatoes
• 1 pound lentils (approximately 1 1/4 cups) - I use the ready made lentils from Trader Joes.  They are delicious and come in a steam pack ready to go.  They are in the case with the fresh veggies.  Just ask someone that works there - they are Trader Joes Brand Steamed Lentils.
• 11 cups low-salt chicken broth
• 4 to 6 fresh thyme sprigs (if desired, if not you can use some leaves from the celery chopped up)
• 1 cup dried Ditalini Pasta (Barilla Brand)
• 1 cup shredded Parmesan

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 5-8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs (I did not use thyme for the first time tonight and I thought it was still very good.  Instead I chopped up some of the celery leaves to bring in a fresh taste). Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 10 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Easy Cheesy-Burger Muffins

Ok, I know it sounds weird. And to be honest, it sort of was.. but in a surprisingly good way! Cheeseburger Muffins.. who would think of that? Well, given Brad's love of enclosing any and all things inside of any form of refrigerated Pillsbury roll, I saw this recipe and thought I'd give it a try. I think they would be cute in mini muffin form, too.. for superbowl parties and things of that nature.

And Amanda.. I'd stop reading now if I were you. I don't want you to gag and lose it all over your computer at the amount of ketchup that goes into these. ;)

- 1 lb. ground beef
- 1/2 c. ketchup
- 1/3 c. dill pickle relish
- 2 T. yellow mustard
- 4 oz. cream cheese (I actually just bought one of the minis, which is 3 oz and it was just fine)
- 2 t. onion powder
- salt and pepper to taste
- 1 can Grands homestyle butter biscuits
- 1 egg
- 1 t. water
- sesame seeds

Preheat your oven to 350. In a skillet over medium heat, brown your meat until cooked, then drain. Add onion powder, salt and pepper until incorporated into meat. Stir in ketchup, mustard, relish, and cream cheese. Cook for 5 minutes until creamy, then reduce the heat to low.

Separate the biscuits (you will only need 6 of the 8). Take the biscuits and cut them in half horizontally (to make 2 circles instead of one, not two circle halves). Take 6 of your halves and roll them out to be about 4 inches, then press these halves into a jumbo muffin tin. Divide the beef mixture evenly between the 6 muffin cups. Take the other 6 biscuit halves, press slightly with your palm to be large enough to cover the top of the muffin cups and beef mixture. Press the edges together with the bottom half of biscuit to seal.

Beat egg and water together, then brush on top of biscuit tops. Sprinkle with sesame seeds. Bake 15 to 20 minutes, or until golden brown. Let stand for about 5 minutes before eating.

** we also thought this would make an easy alternative to Sloppy Joes. Skip the biscuit part and just throw the beef mixture onto hamburger buns for an even quicker, easier dinner!

Mom's Chicken Salad - with a twist

I made this for dinner last night, and we both had it again for lunch today.. and probably again for lunch tomorrow! So, needless to say this makes a good portion. I've always loved my mom's chicken salad, but could never convince Brad to try it.. he always thought it sounded girly and wouldn't be enough to fill him up. He was wrong.. after the first bite his words were "add this to the keeper pile". And so, I share with you..

- 1 lb. chicken (we used two large chicken breasts)
- 2 large stalks of celery
- 1/4 or so of a small to medium onion
- 1 medium sized apple (any kind)
- 2 or 3 clusters of grapes from a bunch
- mayo
- salt & pepper
- curry powder

1. boil the chicken in a large pot with 1 bay leaf for 10-15 minutes, til done. Let cool completely
2. While boiling/cooling chicken, dice the fruit and vegetables into bite sized pieces (quarter the grapes, for a size reference)
3. When chicken has cooled, shred or tear apart into a bowl and toss liberally with salt and pepper
4. add grapes, apples, onion and celery to the bowl, mix.
5. bring it all together with mayo to the consistency you like. I start with 2 large spoons full and go from there.
6. once combined, season to taste with salt, pepper and curry.
7. refrigerate for at least one hour, serve on buttery croissants.. its the best way!

Italian Tortellini Soup - with pictures!

I had this soup at Ally & Jeff's a month or so ago & then tried it at home a couple days ago- delicious! 

ITALIAN TORTELLINI SOUP

IN OLIVE OIL SAUTE:

1 C. DICED CELERY

1 1/2 C. ONION DICED

3 CLOVES OF GARLIC

ADD THE FOLLOWING & SIMMER FOR 45 MIN. :

1 1/2 LBS OF ITALIAN SAUSAGE *(COOKED) (I obviously just cooked it in the skillet with the garlic, etc)

6 C. CHICKEN BROTH

3 T. SUGAR

2 BAY LEAVES

1/2 t. THYME

1/2 t. OREGANO

1/2 t. PARSLEY

1 CAN TOMATO SAUCE OR TOMATO PUREE

2 CANS DICED ITALIAN TOMATOES

(I tried the sausage two different ways- with 1/2 of it I squeezed it out of the packing & broke it up.  With the other half, I cooked it first & then cut it up. Make sense? It obviously didn't affect the taste in any way, but it looked prettier (if that's possible) cooked & then cut.)

AT THE END ADD 1 PKG (FROZEN) CHEESE TORTELLINI. HEAT TIL SOFT.

*YOU CAN ALSO USE 1/2 HAMBURGER INSTEAD OF ALL SAUSAGE...THE MORE SAUSAGE YOU USE THE SPICIER IT IS :) (I actually did this, simply because I had extra hamburger in the fridge & needed to use it.  It could've been a bit spicier, but was still delicious!)

Serve with cornbread to make it extra yummy! 

Simple Pasta

I was in the mood for something on the healthy side, that uses fresh veggies and just a light sauce so I came up with this pasta recipe and it turned out great!

1 can diced tomatoes
1 pkg sliced mushrooms
2 garlic cloves
1/2 an onion, sliced
EVOO
1/2 box Whole Wheat Rotini pasta

I sauteed up the onion and mushrooms in the EVOO. During the last few minutes of cooking I added in the garlic and let that cook for a few minutes. Then I added the whole can of tomatoes and let it all simmer together for a little while and then added in the cooked pasta and stirred. It took less than 15 minutes to make and it was really tasty. I added some grated parmesan to the top :) I think this would be good with all kinds of veggies, these are just the ones I had available for tonight. I hope cooking is treating you well and I look forward to hearing more recipes from you!

?Question?

Does anyone have a recipe for a creamy polenta?  Or any polenta dish that they really like for that matter?

Eggs Benedict - The Easy Way!

Last year, on Christmas morning, my mom made this for breakfast. NO ONE remembers eating it except for my husband and I. I don't know how you can't remember it, because it's so tasty. But then again, our Christmas mornings start with a bottle of champagne being opened, so I guess that would explain it.

If you love Eggs Benedict, give this a try. Or if you're just looking for a tasty new breakfast dish, do it up! When explaining this to people, I call it a deconstructed Eggs Benedict. It's not your traditional hollandaise sauce, but tasty nonetheless. I have made it for overnight guests and I made it and brought it with when we stayed with Andy's parents a few weeks ago. It's making me hungry thinking about it....

1 pound fresh asparagus (trimmed)

6 tbsp. butter or margarine

6 tbsp. flour

2 cups milk

1 1/4 cups chicken broth

1 pound Canadian bacon, cubed

1 cup shredded cheddar cheese

12 hard-cooked eggs peeled and quartered

1/2 tsp. salt

1/4 tsp. cayenne pepper (or to taste - I'd use a little less)

10-12 English muffins, warmed

Cut asparagus into 1/2 inch pieces. Cook in a small amount of boiling water until tender (or in microwave). Drain and set aside to cool.

Melt butter in a saucepan; stir in flour into smooth. Add milk and broth; bring to a boil. Cook and stir for 2 minutes.

Add Canadian bacon and cheese; stir until the cheese melts.

Add eggs, salt, cayenne and asparagus, heat through. Serve over English muffins.

**Can be made ahead of time just don't heat through until ready to use. I always make this the day/night before. After you add all of the ingredients, make sure it's stirred together well. Transfer it into a bowl or a large tupperware container and store in the fridge. In the morning, reheat in microwave, or heat on stove. When it's single portions, I do the microwave, but for the whole recipe, I just throw it back on the stove until hot. Toast English muffins while you're waiting for it to reheat.

Enjoy!

Beef Stroganoff Casserole

I made this for dinner tonight and Evan insisted that I share it with you all.  He thought the husbands would enjoy it.  I was trying to use up some items I had in my pantry and it turned out really good.  As an added bonus, it is one of the easiest things I have ever whipped up.

Beef Stroganoff Casserole
1 lb 93/7 ground beef
1 medium onion
2 cans Golden Mushroom Soup
3/4 of a can of half and half
3/4 Cup of Quality Beef Broth
1 ounce of cream cheese
1 lb of Barilla Mostaccioli Pasta (without the ribs) - cook according to package directions just until al dente, drain well

Preheat oven to 425F.  Add some EVOO to a large skillet.  Dice and cook onion for a minute or two, adding salt and pepper.  Add Ground Beef (season with salt, pepper, and 1/2 t of garlic powder) and cook beef and onion together until cooked.  While cooking whisk together soup and half and half (add pepper to taste).  When beef is cooked add beef broth to the pan and scrape up any browned bits.  Add soup mixture and bring to a boil.  Boil for 3 minutes then whisk in cream cheese stirring constantly until combined.  (Note - add some Wondra Flour if it is not thick enough, like a tablespoon or two.)  Once combined remove from heat and add cooked noodles.  Fold together until combined.

Put mixture into 3 quart dish and bake at 425 for 15-20 minutes until slightly browned and bubbly.

This will easily serve 4-6 adults.

*Note - I have been using this paste stuff instead of buying Beef Broth that I thought I should share.  At one of the grocery stores we go to they do not have any Beef Broth that does not have MSG, so I have had to explore some other options.  I decided to try this stuff called "Superior Touch Better Than Bouillon Beef Base".  Ingredients seem solid and all you have to do to make a quart is boil water then dissolve 1 1/2 T of the base in it.  The best part for Chicago living is that it is a small 8 ounce jar and it will make 38 cups of beef broth over it's life.  Space saving is king for me right now.  Anyway, I never thought I would use a bouillon base and I actually like this one.  It has very deep roasted beef flavor.

Bolognese Alternative

Here's a delicious turkey bolognese that is good and good for you! 255 calories per serving (not including the noodles you serve it with). My husband made this the other night and it was simmering on the stove when I walked in the door - it smelled fantastic! Definitely give it a try. Makes a good amount, so if you're in need of leftovers for lunch during the week - you're in luck. Recipe found in Cuisine at Home.

1 tbsp. canola oil

1 lb. ground turkey breast

8 oz. bulk Italian turkey sausage

1/2 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery

1 tbsp. minced garlic

1 cup 2% cottage cheese (I used low-fat, small curd)

1/4 cup tomato paste

1 big can diced tomatoes in juice (28 oz.)

1 cup dry red wine

2 tbsp. balsamic vinegar

1 tsp. each dried oregano and basil

1/2 tsp each kosher salt and red pepper flakes

1/2 cup neufchatel *

1 cup chopped fresh parsley **

* My store didn't have neufchatel (it would be by the cream cheese), so I bought 1/3 less fat cream cheese instead.

** If I had fresh parsley, I would've used it - Andy just threw some dried in at the end.

Heat oil in a large saute pan over medium-high. Add turkey breast and sausage breaking into smaller chunks; cook until browned. Process onion, carrot, celery and garlic in a food processor until minced; add to browned meat. Cook vegetables until softened, 5 minutes. Process cottage cheese in food processor until smooth, 2 minutes; stir into meat mixture in saute pan. Stir in tomato paste, cook 1 minute. Add tomatoes, wine, vinegar, oregano, basil, salt and pepper flakes. Reduce heat to medium-low; simmer sauce 40-45 minutes, stirring occasionally. Add the neufchatel, stirring until melted, then stir in parsley.

Serve over cooked noodles of your choice. I also went to Great Harvest Bread and bought a small loaf of their Popeye bread to go along with this. It has spinach, roasted red pepper, garlic and chunks of parmesan cheese in it - delicious! If you have a store near you, give it a try. And best part about Great Harvest ... no preservatives! They have different breads offered every day of the week. Andy loooooves their cinnamon bread.

Help!!

Every time school starts again, I try and think of new lunches that I can make so that I do not have to buy my lunch everyday. It is complicated because I do not have a fridge or microwave so whatever I bring needs to be ok just staying in my backpack for the whole morning until lunch. I tried to choke down another sandwich today and simply just could not do it! I have tried making new kinds of sandwiches, thinking that would make it better- chicken salad, egg salad, BLT w/avocado- but, anything that goes in between two pieces of bread and is cold I think I am done with. Does anyone have any lunch ideas for me?

Baby, Its Cold Outside!!

Not sure if you've been outside recently, but I walked down the street to my favorite sandwich place to grab something quick for lunch, and seriously contemplated not returning to work for fear that my nose and ears would LITERALLY freeze off! Its cold out there, and unless you are like me and are heading to the Dominican Republic in a week (yes, I'm rubbing it in!!), its not going to warm up any time soon. I tried this recipe towards the beginning of spring and have yet to make it again, simply because I forgot I had it. Its a copycat of the Olive Garden's "Pasta E Fagioli" soup, and its pretty great. Makes a ton, too.. so you'll definitely have lunch the next day!

Pasta E Fagioli

- 1.5 tablespoons olive oil
- 1 lb. ground beef
- 1/2 medium onion, chopped
- 1/4 cup chopped celery*
- 1/4 cup chopped carrots*
- 3 or more cloves minced garlic (I use 5, but I really like garlic!)
- 1 large can diced tomatoes and their juice
- 32 oz. (one box) beef stock or broth
- 12 oz. water
- 28 oz. (one jar) spaghetti sauce
- 1 cup each of red and white kidney beans
- 3/4 teaspoon tabasco sauce
- 1 tablespoon oregano
- 1 teaspoon pepper (more or less, to taste. I also added some red pepper flake for more bite)
- 1 teaspoon garlic salt
- 1/2 box any kind of small pasta, uncooked (I like the little tubes, like minestrone noodles)

* great tip for the carrots and celery: if you aren't the kind of person that regularly has these on hand, check out the deli section of your grocery store, by the salads. Ours (HyVee) always has a sandwich bag filled with carrots and celery for a fraction of the price of a full bag of each

- brown ground beef in oil in a large stockpot
- add onion, celery, carrots, and garlic; saute until tender
- add tomatoes and their juice, simmer for 5-10 minutes
- add beef stock, water, spaghetti sauce, beans, tabasco and seasonings. mix well to incorporate
- add noodles, cover and simmer for 30-40 minutes stirring occasionally as the noodles will cook in the broth and may stick to the bottom of your pot
- we served this topped with grated parmesan cheese and garlic breadsticks.

Superbowl Munchies!!

Well, with the Superbowl just around the corner (and since most of us have husbands who are Bears fans, we will DEFINITELY be watching, assuming they beat the Packers!!), I thought I'd share a few of my favorite "go to" party dips. These are all great for random snacking throughout the day, and for the most part are 5 or less ingredients. BONUS! :) Enjoy!


Pickle Wrap Dip -my father in law requests this every time we go over there for a game! Everyone loves pickle wraps, but as far as I can tell no one likes the time and effort it takes to make them. Solution:

- 2 (8oz) pkgs cream cheese, softened
- 4 pkgs Carl Budding Corned Beef
- 1 jar refrigerated pickle spears -I like Claussen best

-You'll want a pretty decent sized bowl for this. Find one, and put the cream cheese in it. Stir this around a bit to get it out of its square shape so its creamy.
-Next, chop up the 4 pkgs of corned beef (I usually cut them no larger than 1x1 inch square pieces) and throw this into the bowl.
-Finally, grab your pickles. Its up to you how many to use, but I typically use nearly the full jar. I place the spears on my cutting board so one of the flat sides is down, then cut out the seeds and squishy part of the center of the pickle. This is also optional, but I don't like the slimy parts. Once your spears are "gutted" chop them up into bite sized pieces and throw them into the bowl, too.
- In order to be able to mix well, I usually pour 1/4 to 1/2 of the pickle juice (strained) in as well. This adds more pickle flavor and makes it more dip like.
-Chill until ready to eat. Serve with your favorite cracker (good with Ritz!)


Buffalo Chicken Dip - this has always been a favorite of mine! you can bake it as indicated in the recipe, or just keep it in your crockpot on a low temp.

- 2 (8oz) pkgs cream cheese, softened
- about a cup of cooked or rotisserie chicken, shredded or in pieces
- 1 cup ranch dressing
- 3/4 cup red hot sauce (I like Frank's)
- shredded cheddar cheese

- beat together the cream cheese, ranch dressing, and red hot sauce
- fold in chicken
- pour into an oven safe casserole or pie dish
- bake at 350* for 15 minutes (or put in your crockpot)
- add shredded cheese to the top and bake for another 10-15 minutes, or until cheese is melted. if preparing in crock pot, I'd probably hold off on this until your dip is warm.
- serve with Fritos or tortilla chips


Beer Pretzel Dip - three of my favorite words, combined! :)

- 2 (8oz) pkgs cream cheese, softened
- 1 cup mayonnaise
- 1/2 cup Miracle Whip (yes, you have to use this to achieve the right flavor)
- 1/4 cup beer (drink the rest!)
- 1 pkg Hidden Valley Ranch dip mix
- 2 cups shredded cheddar cheese

- combine all of the above ingredients and chill for at least 2 hours, but longer to combine flavors. serve with pretzels.


Chili Cheese Dip - the best thing my mom ever made when we were kids. who knew it was SOOO simple?!

- 1 pkg velveeta cheese, cubed
- 1 can Hormel Chili (no beans)
- use these as much as you want to double or triple your recipe

- throw it in your crockpot and mix occasionally until combined. Once all melted together, turn your crockpot to "low" or "warm". Serve with tortilla chips or Fritos.

Fiesta Lime Chicken without the visit to Applebees...

I hate Applebees.  Every time I get duped into going there I leave with a stomach ache and a new story about bad service.  When I am forced to go there I get one dish - Fiesta Lime Chicken.  The Chicken is always poor quality, the cheese is overly greasy, the rice is flavorless and dead...but you realize all of that on the 10th bite, the 1st bite is always heaven for me.

So, I decided to try to recreate what I imagine the dish to be and I must say I really enjoyed it as our dinner tonight!

Fiesta Lime Chicken from my kitchen

1 Chicken Breast per person - I prepared 3 in order to have leftovers and because that is how many came in the package
1 bottle Lawry's Baja Chipotle Marinade - because I wanted a 30 minute marinade (1/4 btl reserved)
Monterey Jack Cheese
3/4 C Ken's Ranch Dressing
1/2 t Cumin
1/4 t Garlic Powder
1 Lime
Spanish Rice - either from a box of homemade

I marinaded the Chicken in the Lawry's for 30 minutes.

To make the sauce mix the Ranch Dressing, Cumin, Garlic Powder, 1/4 to 1/2 of the lime juiced (depending on how much you like lime) and 1/4 C of the unused Lawry's marinade.  Whisk together.

After the chicken was done in the marinade I put it in a pan with a little EVOO to sear on both sides.  After it was browned a bit I put it into an oven-safe dish and cooked it at 400 degrees until it was cooked through (about 12 minutes for my Chicken).  I then spooned the dressing mixture over the top in equal portions, topped with shredded cheese and put it under the broiler.  Leave it in the oven just until the cheese melts and not a second longer or the dressing will start to run.

Evan ate the dressing off his finger intermittently until the chicken was done.  Once it was done I put a helping of Spanish Rice on the plate and then put the Chicken Breast half on top.

A bit indulgent, but yummy!

5 Minute Mug Brownies

Ok.. a friend just emailed this to me and I'm kind of in love with it. I figure every woman needs a recipe that leads to chocolate cake/brownie in 5 minutes!!

Ingredients:
- A large coffee mug
- 4 tablespoons flour
- 4 tablespoons sugar
- 2 tablespoons cocoa
- 1 egg
- 3 tablespoons milk
- 3 tablespoons oil
- a splash of vanilla extract
- 3 tablespoons chocolate chips (optional - could probably use nuts too if you like that)


Directions:
1. combine dry ingredients in mug
2. add the egg and stir together
3. pour in the milk and oil, mix
4. add the vanilla extract and mix ins, stir
5. microwave for 3 minutes
6. allow to cool and tip out onto a plate
7. EAT

Grilled Chicken Lettuce Wraps

OK, I admit.. I haven't yet made these. Nor did I invent the recipe myself. I can take absolutely no credit for these aside from the fact that I was watching the Food Network one day and The Neelys were making them. I thought they looked really good, but didn't pursue the recipe. Well, about a week later I tuned to the FN again and there were The Neelys, making these again. Either my tv is telling me I need to eat healthier, or it recognized subconsciously that I really wanted to try these. Let's go with option #2... :) They contain a lot of ingredients, but I think would be worth trying. And for indoor cooking, just throw the chicken in a Foreman or under the broiler!

Ingredients

• 4 (8-ounce) boneless, skinless chicken breasts
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup mango-peach jam (recommended: Stonewall Kitchens)
• 2 tablespoons soy sauce
• 1 teaspoon lime juice
• 1 teaspoon peeled, grated ginger
• 1/2 small jalapeno, seeded, ribs removed, and minced
• 12 ounces Boston or Bibb lettuce, leaves separated
• 3 green onions, thinly sliced on the bias
• Neely's Smoky Corn Salsa, recipe follows

Preheat a grill to medium-high heat.

Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side.

While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together.

Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze.

Shred the chicken with a fork, or dice with a knife.

Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa.

Neely's Smoky Corn Salsa:

• 4 ears corn, husked
• 2 teaspoons canola oil
• Kosher salt and freshly ground black pepper
• 2 plum tomatoes, seeded and diced
• 1 small red onion, diced
• 1/4 cup chopped fresh cilantro leaves
• 1/2 jalapeno pepper, seeded and diced
• 1 large garlic clove, peeled and very finely chopped, optional
• Juice of 1 lime

Preheat a grill to medium heat.

Rub the corn with canola oil, and season with salt and pepper. Grill or broil the corn ears for 7 minutes or until the ears are lightly browned. Remove corn from the grill and cool.

With your knife, slice the corn kernels from the cob and add to a bowl.

Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well. Season the salsa with salt and pepper, to taste.

Re: Resolution Time

I am back to cooking healthy as well.  Another reason I am looking forward to spring and summer is more opportunities to eat outside and weekends at the farmers market!  In that spirit here is one of my favorite recipes to make as a side dish or as a main meal for me.  I make it vegetarian, but I will list a few options for alternative versions below.

First I guess a funny story...I just noticed that apparently this recipe my Aunt gave me is titled "Cimpl Salad"...but as I have been calling it "Chimp Salad" for at least 4 years we will go with that!

"Chimp Salad" How I make it:

2 C Arborio Rice cooked to package directions - be very careful not to over cook or stir too much

1 yellow pepper or green pepper chopped you can also add 1 orange pepper if you would like to make it 3 total

1 red pepper chopped

1/2 of a red onion chopped

1 bunch cilantro

1 C Raisins

1 C Craisins

1 green apple chopped

Toss all of the ingredients  with 1/4 -1/2 bottle of Champagne Dressing - Silver Plate or Girards (triangle shaped bottle) works just fine.

The variations would be:
1. The recipe calls for Brown Rice - I have always used Arborio Rice when using rice, but I also made it with Barley once and it was good.  I think whatever your grain of choice is will work as long as that grain doesn't have it's own strong flavors.
2. The recipe would like you to add 2 C Chicken - sometimes I serve it alongside grilled chicken, but I have never added it in there.
3. Add 1C of Cashews or Almonds
4. You can really add in any veggies like broccoli and leave out the apple

The best part for me is it is so pretty and colorful to eat!

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Another recipe that is a favorite in my house is Quiche!

A Basic Formula for Quiche Your Way

Pie Crust

make your own (keeps incredibly well in the fridge) or have your Dough Boy friend whip one up

6 eggs - sometimes 7 if you do not add a lot of bulky ingredients (I use large eggs)

1/2 to 2/3 cup or half & half or milk

6-8 ounces of meat chopped

Veggies

1&1/2 to 2 Cups Cheese - fresh grated is better for this

Press pie crust into pan; layer meat, then veggies, then cheese; beat egg and milk together; pour over the top of the quiche

Bake at 425 for 15 minutes then at 400 for 30-35 minutes until it is set and that pretty golden color on top

Let rest for about 5-10 minutes

Slice and enjoy

So that is the basic recipe three options would be:

1. saute 1 onion, 8-10 oz mushrooms, spinach and 1 red pepper - leave out meat - use swiss, mozz or provolone

2. buy turkey or ham lunch meat, slice; add frozen or steamed broccoli; use cheddar cheese

3. brown some sausage; 1 onion, 1 red pepper

Resolution Time...

And so the new year has begun, and my hubby has decided (for real this time) that he's going to diet. So after flipping through some of my mom's foodie magazines on Saturday, I found an interesting recipe for homemade granola. Andy eats yogurt 5-7 times a week, so I thought making some homemade granola would be fun. I'm not crazy about eating yogurt without some crunch in it, and well... I had most of the ingredients in my pantry! Here's what I did.

2 1/2 cups old-fashioned oats

1/2 cup to 3/4 cup rice krispies (because I had them)

1/4 cup wheat germ

1/2 cup flax seed (the store was out of flax seed - but if they had it, it would've made it in here)

3/4 cup slivered almonds

2 1/4 tsp. ground cinnamon

1 tsp. kosher salt

1 cup dried blueberries

1/2 cup brown sugar

1/2 cup maple syrup

Toast the oats, almonds, cinnamon and salt together in a large skillet until fragrant, 7-8 minutes. Combine everything else - with the exception of the maple syrup - in a large bowl. After toasting, add the toasted ingredients. Combine. Stir in maple syrup until well coated. Spread onto a cookie sheet lined with parchment paper. Bake in a 375 degree oven for 18 minutes, mixing halfway through the baking process.

You could substitute any kind of nut in here, or add - but Andy isn't crazy on nuts. Could also add shredded coconut, but again - Andy doesn't like it. Honey or maple syrup would work as a binder. If I would've used honey, I would've put some vanilla in it too.

It's loaded with fiber! Flax seed is a great source for omega-3 and for those of you who are pregnant or are thinking about becoming pregnant - wheat germ is a great source for folic acid. And no - I am not pregnant, nor am I attempting to become pregnant or even thinking about procreating at this moment in time.

Any good healthy recipes out there that you are dying to share? I'm looking for some new options in our weekly menu.

"French"

I am going to attempt French Onion Soup tonight!  I had to search and search for a recipe that did not contain Sherry, Cognac, or something close to that.  I really do not care for cooking with these two ingredients.  Maybe if someone were to cook with me or give me a recipe where these things are the star and the recipe just would not been the same without them I would change my mind.  But, for now I prefer cooking with wine and beer.  Cheaper, better, and I actually enjoy drinking it while cooking.


So, after searching and searching I found a recipe from my food soul mate, Tyler Florence.

Ingredients

• 1/2 cup unsalted butter
• 4 onions, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 1 cup red wine, about 1/2 bottle
• 3 heaping tablespoons all-purpose flour
• 2 quarts beef broth
• 1 baguette, sliced
• 1/2 pound grated Gruyere

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Happy New Year!

Wow!  The holidays have come to a close.  I'm sorry if you hate hearing that.  I despise when Christmas is over and the first thing out of someone's mouth is "well, glad that over, let's clean this up and move on."  The holiday's live in my heart and memory for a very long time.  They do not feel over to me and that is just fine!

We made Amanda's Peanut Butter Balls and those Oreo Truffles.  Both were a big hit.  We bought everything to make the Chai Cookies, but they did not get made unfortunately.  We were going to make sugar cookies with the littles and Chai cookies for the adults, but there is always a surplus of goodies at Grandma's house and we did not need to add to it more.

 We just got back to Chicago and I desperately need to go grocery shopping! :  )