Bitchin' In The Kitchen

Cheddar Rosemary Beer Bread

2011-11-27T10:26:00.000-08:00

This is my first post in a loooong time! I made this amazingly easy bread last night to eat with dinner. This would be great with chili

Cheddar Rosemary Beer Bread

3 C all purpose flour
1/4 C sugar
1 1/2 tsp salt
1T baking powder
2 T dried rosemary
1 C shredded cheddar (plus a little more for the top)
red pepper flakes to taste (optional)
12 oz beer

Preheat oven to 375 degrees F.
mix everything in a bowl, put it in a loaf pan (the dough is pretty sticky), and sprinkle a little more cheddar and rosemary on the top, drizzle with a little olive oil. Bake at 375 for about 45 min. Eat it warm. Thank me later. PS you can easily vary this...cheddar jalepeno, parmesan sun dried tomato...etc

Turkey Meatloaf Two Ways

2011-02-27T16:25:00.000-08:00

So my mom had a great idea, make meatloaf like I make my favorite meatballs. Genius...so I pretty much followed the turkey meatball recipe that I make. Two ways was an experiment to see which I like better. One has a layer of marinara sauce on top and the other has bacon layered on top. I did use center cut bacon which is a little lower in fat. The second way is in tribute to my polish grandmother who really made the best meatloaf ever and she wrapped it lovingly in bacon. I do not like burnt outside of meatloaf and the bacon adds flavor and moistness. Not sure which one I like better...maybe the bacon one.

Turkey Meatloaf Two Ways

1/2 C milk
1/2 C whole wheat seasoned bread crumbs
3/4 C oatmeal
3 cloves garlic
3/4 C fresh parmesan
1 large egg, beaten
a few dashes worchestershire sauce
24 oz ground turkey
generous handful fresh parsley, chopped fine
marinara sauce
4 slices of center cut bacon

Preheat oven to 400 degrees F. Mix all ingredients together and separate into 2 loaf pans. Pour marinara sauce over one and cover the other one with bacon (overlap if necessary). Put in oven and cook one hour. Let sit for 5 minutes and slice...mmmmmmmmmmmm wow!

Creamy Cauliflower Mac and Cheese

2011-02-23T08:34:00.000-08:00

ok, to some of you this sounds gross. THe cauliflower puree has the consistency of a thick alfredo sauce. The original recipe was by Mark Bittman at runners world. Here is the link to that recipe:http://www.runnersworld.com/article/1,7124,s6-242-303-504-13847-0,00.html?cm_mmc=Facebook-_-RunnersWorld-_-Content-Recipes-_-BittmansCauliflowerMac
I made some changes because I thought his proportions were off and there were just some things I wanted to change. This was really great and creamy and did NOT taste healthy at all. This would be a great recipe for those of you with kids. You really didnt notice the cauliflower (if you do it right), sneaky way to get your veggies in. Its a great way to satisfy a craving for mac and cheese if you are trying to be good ( :

Creamy Cauliflower Mac and Cheese

1 C chicken stock
2 bay leaves
16 oz bag of frozen cauliflower florets
8 oz whole wheat pasta (I used fusilli)
1 C low fat cheddar or colby jack, shredded
1 Tbsp olive oil
dash of fresh grated nutmeg
1 tsp dijon mustard
1 heaping Tbsp of low fat soup cream
salt and pepper to taste
hot pepper flakes (optional)
1/4 C low fat cheddar or colby jack, shredded

Preheat oven to 400 degrees F. Cook pasta according to directions. While pasta is cooking, warm chicken stock and bay leaves until heated. Cook cauliflower in boiling water about 25 minutes, until very very soft. Once pasta is done, drain and return to pot (drizzle with a tiny bit of olive oil to prevent sticking) Drain and blot with paper towels to get additional moisture out of cauliflower. Return cauliflower to pot (if using immersion blender) (or food processor). Discard bay leaves from stock. Add stock, oil, mustard, nutmeg, salt and pepper to cauliflower and either process or blend with immersion blender (the better choice). Mix in 1 C cheese until melted. Pour over pasta and stir. Pour into baking dish. Sprinkle additional 1/4 cheese over top, cover and bake 20 minutes or until hot and bubbly ( :

Chicken and Lettuce wraps

2011-02-23T08:18:00.000-08:00

These are similar to the Chicken and Lettuce wraps from PF Changs. I love them! Really pretty healthy recipe. This recipe makes a lot of chicken, so I served it over brown rice the next day for dinner and the following for lunch. It looks like a lot of ingredients, but if you prep, you just throw everything together and stir ( : I served this meal with steamed edamame tossed in a little lime juice and sea salt. There are lots of veggies in this meal and it's fun to eat with your hands.

1 Tbsp sesame oil
1 shallot, chopped fine
1-2 cloves garlic, minced
5 oz pkg shitake mushrooms, chopped fine
7 leaves savoy cabbage, shredded, or chopped into thin strips
2 T hoisin sauce
2 T lite soy sauce
juice of a lime
1/4 C white wine
1/4 C fresh cilantro, chopped fine
1 C shredded carrots
1 (8oz) can water chestnuts, drained and chopped
1/8 tsp cardamom
few dashes cinnamon
1/4 tsp ground ginger
breast meat of cooked rotisserie chicken, shredded (approx 4 C)
1/2 C lightly salted roasted peanuts, chopped
2-3 Tbsp bottled peanut sate sauce (found in thai aisle)
ice berg lettuce leaves for serving

Heat sesame oil over medium heat. Saute shallots 3-4 minutes. Add garlic and saute 1 minute. Add mushrooms, carrots, cabbage,and wine and saute until tender and cabbage is wilted down. Stir in hoisin, soy sauce, spices, peanut sauce and saute 2-3 minutes. Add chopped cilantro, and water chestnuts, saute 1 minute. Add chicken, saute 1-2 minutes. Squeeze lime juice over and stir. Mix in peanuts. Peel lettuce leaves off head of iceberg lettuce. Spoon chicken mixture into lettuce wraps, wrap and eat! Serve with edamame.

Buffalo Style Meatballs

2011-02-23T07:37:00.000-08:00

OK, I am on a little bit of a meatball kick. I made these for superbowl sunday and they were a hit, not one left. I made my own low fat blue cheese dip to dip them in. These are actually pretty healthy, made with turkey and I use oatmeal and whole wheat breadcrumbs as binders (you wont even notice the oats). These meatballs are very moist (especially for turkey meatballs).

Buffalo Style Meatballs

1/4 c low fat milk
1/2 C. whole wheat seasoned breadcrumbs
1/2 C. oatmeal (not instant)
1 large egg, beaten lightly
20 oz ground turkey
1 small shallot, grated
2 cloves garlic, minced
1/2 C fresh parsley, choppped
olive oil for drizzling
1/2 C crumbled blue cheese
2 T. unsalted butter
bottle of your favorite wing sauce (I use the original Anchor Bar sauce)
1/4 C crumbled blue cheese

Preheat oven to 400 degrees F.

Pour milk in a large, deep bowl. Add oats and breadcrumbs and let sit a minute. Add egg and stir well. Add ground turkey, shallot, garlic, salt, pepper, parsley, and 1-2 Tbsp wing sauce, and 1/2 C blue cheese and mix well until combined. Shape into small meatballs, place on baking sheet lined with parchment paper and drizzle with olive oil. Bake 10-12 minutes, until cooked inside. Melt butter over med and add remaining wing sauce until heated through. Toss meatballs with wing sauce/butter mixture. sprinkle 1/4 c crumbled blue cheese over top. Serve with toothpicks and low fat blue cheese dip (recipe follows). Makes about 35-40 meatballs.

Low Fat Blue Cheese Dip

16 oz low fat sour cream
1 clove garlic, minced
1 tsp. dijon mustard
salt and fresh ground black pepper to taste (I like lots of pepper)
2tsp-1 T apple cider vinegar (depending on the consistency you want)
8 oz crumbled blue cheese

mix all ingredients together. Serve with meatballs.

Roasted Chicken Caprese

2011-02-23T07:15:00.000-08:00

This recipe won the 46th National Chicken Cooking Contest (I believe $100,000 prize) on the food network...this recipe is NOT mine, but I wish it was :) just a couple of minor changes were made. It is usually eaten so fast that I never have time to snap pictures...next time I will.

Roasted Chicken Caprese

4 boneless, skinless chicken breasts
Lemon Vinaigrette (recipe follows)
6 medium Roma tomatoes
1 tsp. sugar
1 tsp kosher salt
1/4 C olive oil
8oz fresh mozzerella cheese, cut into 1/4 inch cubes
1/4 C fresh basil, cut into chiffonade
1/2 tsp pepper

Lemon Vinaigrette
2T fresh squeezed lemon juice
zest of 1 lemon
2 cloves of garlic, minced
3/4 tsp kosher or sea salt
1/2 tsp pepper
1/4 C olive oil

Preheat oven to 375 degrees F. Place chicken in a 1 gallon zip lock bag. Add lemon vinaigrette, seal mix around and marinate for 20 minutes in the refrigerator.

Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, salt, and olive oil. Spoon tomato mixture into a 9x13 baking pan lined with nonstick foil. Roast for 30 minutes. Spoon tomatoes and all juices into small bowl. Add cheese, basil and pepper and toss gently. Let sit at room temp while chicken cooks.

Increase temperature to 400 degrees. Remove chicken from zip lock and discard marinade. Place chicken in same pan used to roast tomatoes and bake for 25 minutes, or until no longer pink inside.

To serve place one chicken breast half on each plate, spoon 1/4 of tomato mixture over top. I usually serve this over pasta or brown rice.

Herb Butter and Goat Cheese Linguini with Fresh Tomatoes

2011-02-23T06:28:00.000-08:00

This is a Rachel Ray recipe, which of course I made a few changes to. It was really delicious, especiallyin the summer when tomatoes and basil are at their best in NJ!

Herb Butter and Goat Cheese Linguini with Fresh Tomatoes

1 lb linguine (I used whole wheat)

8 oz goat cheese, crumbled

3 T unsalted butter and 2 T garlic herb butter from wegmans ..or...(5 T butter and 2 cloves crushed garlic)

1 clove garlic, crushed

1/2 C dry vermouth or dry white wine

1/2 C flat leaf parsley, chopped fine

3/4 C fresh basil, cut into chiffonade, save some for garnish

1 and 1/2 pints chopped heirloom tomatoes or cherry tomatoes

red pepper flakes, salt, and pepper to taste

Cook pasta as directed, drain, reserve a ladle of cooking water. While pasta is cooking, put goat cheese in a bowl. In medium saucepan, melt butter over medium heat. Add garlic and saute 1-2 minutes. Stir in dry vermouth or white wine and stir until slightly reduced (about 2 minutes). Add herbs, stir in reserved cooking water. Add pasta to goat cheese, and pour herb sauce on top. Season with salt and pepper, and red pepper flakes (if wanted), and toss until combined and goat cheese is melted. Add tomatoes and toss another minute. Garnish with fresh basil.

cilantro cashew pesto

2011-01-23T13:05:00.000-08:00

I made this to go over the mexican meatballs. I thinned it with a little fat free half and half before mixing it with the pasta.

Cilantro Cashew Pesto

3 heaping cups of fresh cilantro
2 garlic cloves
3/4 C cashews
1/4 c fresh parmesan
1 jalepeno
juice of half a lime
1/4-1/2 c extra virgin olive oil (I just drizzle it in until it is the consistency I want)

Put cilantro, garlic, cashews, cheese, jalepeno in food processor and blend until it looks like crumbs. Add lime juice. With machine on, slowly drizzle olive oil in until it is the consistency you like. I like thicker pesto.

Mexican Turkey Meatballs

2011-01-23T12:55:00.000-08:00

Ok, Im a little obsessed with meatballs lately....so here is a kind of different version...I was bored in a staff meeting so that is when I came up with the recipe. They are so tasty. I served them with Cilantro Cashew Pesto, but they would be great served as an appetizer with creamy salsa or sour cream.

Mexican Turkey Meatballs

1 lb. ground turkey 93% lean
1/3 C milk
1/2 C bread crumbs
1/2 C oatmeal
1 egg, beaten
salt and pepper
1 jalepeno, chopped fine
few dashes worchestershire sauce
1/2 C colby jack cheese, shredded
handful fresh cilantro, chopped fine

Preheat oven to 375 degrees.

put milk in large bowl, add breadcrumbs and oatmeal and mix well. Add all ingredients besides turkey and cilantro and mix well with your hands. Add turkey and cilantro and mix thoroughly. Shape into cocktail sized meatballs. Line baking trays with parchment paper. Place meatballs on baking trays. Bake 17-20 minutes until no longer pink inside. mmmmmm

Turkey Meatballs in the Crockpot

2011-01-12T20:33:00.000-08:00

I have to say honestly these meatballs are the best I have had. Ive really been on the search for great meatballs...the taste and texture of these are so great. Also, if you do not have the time to cook them in the crockpot, you can bake them and put them in sauce and simmer.*****I just edited this recipe to alter the amount of oatmeal/breadcrumbs...the mixture was a little wet the first time, so I added more breadcrumbs, the next time I added more oatmeal....the oatmeal was an experiment and I liked it so much that I changed the recipe. This is a sneaky way to get fiber, and you can omit the breadcrumbs all together and use all oatmeal to make this gluten free ( :

Turkey Meatballs in the Crockpot

1/2 c milk (I used 1%)
1/2 C Italian bread crumbs
1/2 C oatmeal
2 cloves garlic, minced
1/2 C fresh grated parmesan
1 egg
1/2 C fresh parsley, chopped fine
few dashes worchestershire sauce
20 oz ground turkey (I used Jennie O 93% lean)
salt and pepper

Sauce:
26 oz jar of your favorite marinara sauce
1 (28oz) can crushed tomatoes
1/2 C white wine (I used Chardonnay....dont use red...white makes it very bright in flavor)
2 tsp sugar
2 cloves of garlic, minced

line crockpot with slow cooker liner.

Preheat oven to 350 degrees F. soak bread crumbs and oats in milk in a large bowl. Add all other ingredients and mix well. Wet hands and form into balls ( I did it about swedish meatball size). Place on nonstick foil on baking sheets and bake at 350 degrees for 15 min. (I ended up raising it to 375 for the last 5 minutes).

While meatballs are cooking, add marinara sauce, crushed tomatoes, white wine, sugar and garlic to crockpot and stir. Once meatballs are done, add to sauce mixture, give a slight stir and cook 3 hours on high. mmmmmmmmmmmmmmmm

Rum Balls

2011-01-12T20:18:00.000-08:00

I made these around Christmas...soo easy and tasty... they are pretty strong. After a week they mellow in flavor a bit. Store these in the fridge. They will keep for weeks....if they last that long!

Rum Balls

3 1/4 C crushed Nilla wafers
3/4 C confectioners sugar (additional for dusting)
1/4 C unsweetened cocoa powder
1 1/2 C chopped walnuts
3 Tbsp light corn syrup
1/2 C rum (I used black seal rum...I think spiced rum would be good too)

stir together nilla wafers, confectioners sugar, cocoa, and nuts. Blend in corn syrup and rum. Shape into 1 inch balls and roll in additional confectioners sugar.

Orange Vinaigrette

2011-01-03T19:15:00.000-08:00

so the original recipe was from Giada De Laurentis....my aunt made it at Christmas....such a great dressing...so light and tasty...AND easy! I made a few adjustments. I served this over baby arugula with crumbled blue cheese and honey roasted almonds.

Orange Vinaigrette

zest and juice of two oranges
2 Tbsp. white balsamic vinegar (can sub regular Balsamic Vinegar)
1 squirt balsamic glaze
2 Tbsp honey
1 small shallot, chopped
3/4 tsp sea salt
3/4 tsp fresh ground pepper
3/4 C extra virgin olive oil

add all ingredients to a blender (I used the magic bullet) and emulsify...easy as that!

Baked Clam Dip

2011-01-02T14:28:00.000-08:00

So I made this for Christmas, and it was such a hit! I used a recipe given to me by someone and improvised a little bit. I forgot to get a picture, so I stole one from the internet. This is pretty much what it looks like. Enjoy! Oh and its pretty garlicky, so don't kiss anyone the day after ;)

Baked Clam Dip

2 (6.5oz) cans minced or chopped clams, with juice
1 and 1/2 C breadcrumbs
1 stick of butter (you read that right)
5 cloves garlic, minced
1 sweet onion, minced
juice and zest of one lemon
2 tsp italian seasoning (or you can use Italian Bread Crumbs)
tsp of sea salt

Melt butter and saute onion til soft, add garlic the last two minutes of cooking. Mix all other indredients together into saute mixture. Put into pyrex pie plate and bake at 350 for 30 min. You can broil for a minute or so at the end to really brown the top. Serve with crackers or toasted bread

Chicken Enchiladas Suizas

2010-11-07T19:07:00.000-08:00

Ok, not sure if this authentic, but it IS AWESOME! Had a craving for chicken enchiladas...so i looked at a few recipes and came up with this one...and it was soooo good!

Chicken Enchiladas Suizas

4-5 C shredded rotisserie chicken breast
1 jalepeno, chopped
2 heaping Tbsp sour cream(i used low fat)
1/2 (8oz) jar salsa verde (I used pace, and it was very good)
4 oz pepper jack cheese shredded
6 oz cheddar cheese low fat
7 (8in) flour tortillas
3/4 C heavy cream
1/2 c chicken broth

Preheat oven to 350 degrees. Cover 9X13 baking dish with non stick foil.

mix chicken breast, jalepeno, sour cream, 1/4 c salsa verde and place chicken mixture in flour tortillas. Top with some cheddar and pepper jack cheese and roll up. Place each rolled up tortilla in 9X13 baking dish. Mix heavy cream and chicken broth together and pour over top of tortillas. Pour additional salsa verde over top and sprinkle with additional cheese. Bake for 30-40 minutes until browned on top.

Mom's Famous Black Bean Soup

2010-10-24T17:57:00.000-07:00

My mom has perfected this recipe over the years, and because I always monkey with perfection, I made a couple of minor changes. This recipe has ruined me for Black Bean Soup at restaurants, its that good.

Ingredients:

2 Tbsp Olive Oil
1 med. sweet onion, chopped fine
1 shallot, chopped fine
2 stalks of celery, chopped
4 cloves garlic, minced
1 tsp dried cumin
1 tsp dreid oregano
4 (15.5 oz) cans of black beans (I like Goya exclusively), rinsed and drained
3 C water and 2 vegetable boullion cubes
1/4 C dry sherry (NOT cooking sherry)
cooked brown rice for serving.
optional for garnish:
chopped shallots
chopped hard boiled eggs
shredded cheddar
sliced jalepeno
sour cream

Saute onions, celery, cumin and oregano in olive oil for 8 min, until translucent. Add garlic, saute another 1-2 min. Add black beans, water and boullion, and bring to a boil. Lower heat and simmer uncovered for 30 min. Add dry sherry and simmer 5 minutes. Garnish with desired items and a small bit more of dry sherry. Serve over brown rice or quinoa.

Spicy Shrimp over whole wheat orzo with feta

2010-09-25T18:16:00.000-07:00

This was inspired by a Giada DeLaurentis recipe. I usually serve this with steamed broccoli or roasted asparagus on the side. Its an excellent dish for two. The sauce is delish and you can do it over whatever pasta or rice you want.

1 C. whole wheat orzo
1 T. unsalted butter
1/2 C. feta cheese

1 T. unsalted butter
1-2 cloves garlic
juice of 1 lemon
2 T. white wine
1 T. hot sauce
14 shrimp, shelled, deveined and tail off
1/4 C. heavy cream

Bring a pot of water to a boil, salt it and add whole wheat orzo. Boil about 14 minutes until done to your liking. Drain. Add butter to pan, add back orzo, add feta and stir until combined. For Shrimp, add butter to skillet, and melt over med. Add garlic and saute 1-2 minutes. Add juice of a lemon, wine, hot sauce, and shrimp. Mix well and saute for about 2 min on each side, until pink throughout. Add heavy cream and combine and heat through. Serve shrimp and spicy sauce over orzo with feta.

Creamy Polenta with Mushrooms

2010-09-12T18:45:00.000-07:00

So there is a restaurant near me, Sirena, that has a small plate happy hour menu, and one of the items on it is a creamy polenta with mushrooms...it was so great I had to re-create it! I am entering this into the Food Network Magazine's secret ingredient recipe contest! This month the ingredient is mushrooms. Cross your fingers for me!

Creamy Polenta with Mushrooms

1 1/4 C polenta
3 C chicken stock
3/4 C frozen sweet corn kernels
1 Tbsp butter
1/2 c fresh parmesan
2 Tbsp mascarpone cheese

mushrooms:
2 T EVOO
2 clove garlic, minced
2 (4 oz) pkgs. assorted mushrooms (baby bella, oyster, shitake)
1/4 C. dry sherry
2 T. fat free half and half
drizzle truffle oil
salt and pepper to taste
Shaved Parmesan for garnish

Bring chicken stock to a boil, add polenta, cook 10 minutes. Add mascarpone, butter, corn, parmesan and mix til cheeses are melted. While polenta is cooking, saute clove of garlic in evoo for 1 min, add mushrooms (slice any larger ones) and sherry and cook til all liquid is absorbed and mushrooms are tender. Add fat free half and half. Spoon over polenta, garnish with a drizzle of truffle oil, shaved parmesan, and salt and pepper to taste.

Fra Diavolo Sauce

2010-09-12T14:26:00.000-07:00

I got this recipe from my co-worker Mike, who obtained it from the owner of a very good Italian restaurant in the area (which will remain nameless). This is a spicy tomato sauce. It is amazing and so easy, you just really need the time to let it slow simmer for two hours. It makes a difference. This makes a whole bunch of sauce....great for freezing and you will have sauce all winter long!

Fra Diavolo Sauce

1 bulb of garlic, crushed or sliced
1/4 C EVOO
3 large cans peeled plum tomatoes (I think the size is 35 oz), crush them with your hands, do not drain them.
1 large (28 oz?) can and 1 small (16 oz?) cans of tomato sauce
1 bunch of basil, chiffonade
sugar, cayenne and red pepper flakes to taste
(I used about two tsp of sugar, a few dashes of cayenne and almost 2 Tbsp of red pepper flakes)

Saute garlic over med. in EVOO for 1-2 min. Add basil and wilt. Add plum tomatoes and juice, tomato sauce, sugar, cayenne red pepper flakes (I added a Tbsp at a time and simmered for 30 min and tasted and added more) and bring to a boil. Reduce heat to low or med, cover, and slow simmer for two hours.

black bean and tomato quinoa

2010-09-06T16:04:00.000-07:00

Another recipe from the girls pot luck...this one was soooo yummy AND healthy! And good for anyone who is vegan and/or gluten intolerant....Thank you Sandy for bringing this!

Black bean & tomato quinoa

2 teaspoons grated lim...e zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted (I used vegan butter for my girl Joy Guiga)
1 tablespoon oil
1 teaspoon sugar (I used organic, unrefined)
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
1-2 green onion, chopped
1/4 cup chopped fresh cilantro

Wash quinoa in 2 changes of cold water. Put quinoa in a pot with 1½ – 2 cups of water; bring to boil. Then turn the fire down low to a simmer & cover to steam. Cook for 20 minutes (or until it’s reached its desired softness).

Meanwhile, whisk together lime zest & juice, butter, oil, & sugar in a large bowl.

Add dressing to quinoa & toss until dressing is absorbed. Stir in black beans, tomatoes, green onion, & cilantro. Mix well.

Salt to taste & enjoy!

Gorgonzola Truffles

2010-09-06T15:31:00.000-07:00

I had a girls night pot luck a few weeks ago and these were one of the fabulous appetizers that someone (Michelle) brought....they really are great and also great popped into a salad! The gorgonzola truffles are on the right on the plate with the grapes

4 oz. cream cheese, softened

1 (4-5 oz.) container crumbled gorgonzola (blue-cheese)

2 tsp. finely chopped onion

1/2 tsp. worcestershir sauce

1/4 tsp. black pepper

1/2 cup cooked and crumbled bacon

Grapes and/or apples and pear slices

1. Beat first 5 ingredients at medium speed until well combined. Cover tightly and chill at least 1 hour or until firm. (Can chill up to 3 days.)

2. Roll cheese mixture into 3/4 inch round balls. Roll each ball in bacon. Serve with apple and pear slices and grapes.

Deviled Eggs

2010-06-13T15:15:00.000-07:00

I made this dish for the baby shower, it is a great brunch recipe and the filling can be made the night before and piped into the eggs the morning of the party. I make these at every brunch and there are never any leftover! I took my mom's recipe and made it my own...

Deviled Eggs

1 dozen large eggs
4 Tbsp low fat mayo
2 tsp dijon mustard
1 Tbsp low fat sour cream
1/2 tsp onion powder
1/4 tsp dried thyme
1/4 tsp dried dill weed
salt and pepper to taste
few dashes cayenne powder (optional)
fresh chives for garnish

Hardboil eggs. The best method I find is to fill a large pot with water, gently place eggs one by one in pot. Bring to a boil, shut off heat and cover, set the timer for 18 minutes exactly. With a slotted spoon, remove eggs and place in an ice bath until cooled enough to peel. I find the best way to peel the eggs is to tap several times on the counter and peel the shell off, if you want you can rinse under cool water.

Once the eggs are cooled and peeled, slice each one in half lengthwise and carefully pop out the yolks into a bowl. Place the whites into a paper towel lined container and put away in the fridge (if you are making this the night before). Add all other ingredients to yolks and mash with a potato masher until smooth. Spoon mixture into a large ziplock bag and push the mixture into one of the corners and seal. If making this the night before, put the mixture in the fridge. When ready to serve, place the egg whites on a platter and cut the tip off the ziplock bag and pipe yolk mixture onto the egg whites. Garnish by sprinkling either cayenne or paprika over eggs and topping with fresh chives if desired.

Veggies with Garlic Feta Dip

2010-06-13T15:08:00.001-07:00

This is another recipe from the baby shower. I wanted to have something for the guests to eat while I finished the rest of the food for the shower, so I served some fresh veggies with a garlic feta dip, that I could just eat by itself with no veggies! It was great!

Garlic Feta Dip

1 C crumbled feta
1/2 C low fat sour cream
1/2 C low fat greek yogurt
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp fresh ground pepper
assorted raw veggies of your choice
hollowed out bell pepper to serve the dip in

Combine feta, sour cream, yogurt, garlic, season with salt and pepper. Spoon the dip into the hollowed out bell pepper and serve with veggies on a platter.

Mock Champagne Punch

2010-06-13T15:00:00.000-07:00

I decided to throw my sister's baby shower, and cook all the food myself, and I wanted her to have a special fun cocktail for her to enjoy even though she cant have the sangria everyone else was drinking....it was pretty good....once I added vodka to it later ( :

Mock Champagne Punch
1/2 C sugar
1 C water
6oz can frozen OJ concentrate
6oz can frozen cranberry juice concentrate
1/3 C grenadine
1 Liter bottle ginger ale
orange slices

Combine sugar and water in saucepan, boil 5 minutes and cool. Add frozen juices and grenadine. Refrigerate over night. Just before serving add ginger ale and orange slices.

Quinoa and Black Beans

2010-01-14T18:26:00.000-08:00

This dish was even tastier than I thought. Quinoa (pronounced Keen-wa), is known as the "Mother Grain." it has been around for centuries and is so high in nutrients, protein, and fiber. This recipe was tasty and healthy. I served it one night as a main meal with vegetables and the next night as a side dish. It is even good cold!

Quinoa and Black Beans

1 T EVOO
1/2 sweet onion, chopped finely
3 cloves garlic, minced
3/4 C uncooked quinoa
1/4 C dry white wine
3/4 C Chicken stock (can sub vegetable stock)
1/4 tsp cayenne pepper
zest and juice of 1 lime
salt and pepper to taste
1 C frozen corn kernels, thawed
2 (15oz) cans of black beans, rinsed and drained
large handful chopped fresh cilantro
1 heaping tsp cream cheese
1 heaping tsp queso sauce

Heat EVOO over medium heat, stir in the onion and saute until translucent (about 5-7 min), add garlic, saute 1-2 minutes. Add wine and stir. Add quinoa, chicken stock, lime juice and zest, cayenne pepper, salt and pepper and bring to a boil. Cover, reduce heat to med low and simmer 15 minutes.

Stir corn and black beans into saucepan and simmer 5 minutes more. Mix in cilantro, cream cheese and queso and stir until well combined. Voila!

Cornflake Encrusted Oven "Fried" Chicken

2010-01-14T18:06:00.000-08:00

This recipe was inspired by a recipe in the Food Network Magazine, but I changed it to suit my tastes....it really came out great, the chicken was so moist from the yogurt and the coating was so crispy! KFC look out ( : I served this with roasted asparagus and leftover quinoa. Warning: I was just throwing this together so the measurements for most of the ingredients are approximate.

Cornflake Encrusted Oven "Fried" Chicken

Cooking Spray
3 large handfuls of Cornflakes (about 2 and1/2 C), crushed slightly
2 C plain bagel chips, processed in food processor
cayenne pepper to taste (I did a few shakes)
3 tsp EVOO (approx, I just drizzled it on until it looked right)
sea salt and fresh ground pepper to taste
1 and 1/2 C plain low fat greek yogurt (2%)
1 tsp dijon mustard
4 skinless, boneless chicken breasts

Preheat oven to 400 degrees

Mix bagel chip crumbs and slightly crushed cornflakes (just crush them with your hands), cayenne, EVOO, salt and pepper in shallow dish. In another shallow dish, mix yogurt and dijon mustard and whisk together.

Coat chicken breasts with yogurt mixture and then coat with cornflake mixture (there should be a lot of cornflake mixture, pack it on), and transfer to 9 X 13 baking dish lined with nonstick foil. When done I put the remaining cornflake mixture over top of the chicken. Spray with cooking spray and Bake at 400 degrees F for 25 minutes.

Sweet Potato Pie with Gingersnap Crust

2009-11-22T19:33:00.000-08:00

I am so happy that I am getting better at making up baking recipes, because they are so much harder! So my pregnant sister requested Sweet Potato Pie for Thanksgiving and I, of course, will oblige her. So here is my recipe for Sweet Potato Pie....you will NOT be dissapointed!

Sweet Potato Pie with Gingersnap Crust

Crust:
30 gingersnap cookies ( I used keebler), crushed in food processor
7 Tbsp. butter, melted

Preheat oven to 325 degrees F. Mix gingersnap crumbs with melted butter and put in a 9 inch pie plate and press in and up the sides. Bake at 325 degrees F for 15 minutes.

Filling:
3 med size (about 1 and 1/2 lbs) sweet potatoes, cooked and peeled
1/4 C butter, softened
1 (14 oz can) sweetened condensed milk
1 Tbsp orange zest
1 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
pinch ground ginger
pinch ground cloves
1/4 tsp salt
2 eggs, slightly beaten
1 Tbsp mascarpone cheese

Preheat oven to 350 degrees F. In large mixer bowl, beat cooled peeled sweet potatoes with butter until smooth. Add remaining ingredients and mix well. Pour into cooled pie crust and bake 50-55 minutes until toothpick inserted into middle is dry. Cool and serve. I usually make this a day ahead

Pollo Boracho (Drunken Chicken) with a Mango Cucumber Salsa

2009-11-09T17:53:00.000-08:00

4 skinless, boneless chicken breasts

Marinade:

2T tequila blanco
Juice of 2 limes
zest of 1 lime
salt and pepper
3 T EVOO
1/2 C Cilantro, chopped
2 cloves garlic, minced

Combine all marinade ingredients and whisk. Place chicken and marinade into large ziploc bag and massage bag to assure that marinade covers the meat. Marinate for about 15 minutes, do not marinate too long, lime juice will start to cook (aka toughen) the chicken.

Mango Cucumber Salsa

1 cucumber, peeled, seeded and diced
2 mangos, peeled and diced
1/2 small red onion diced small
1 plum tomato, seeded and diced
1/2 Jalepeno, very small dice (almost minced)
juice and zest of 1 lime
drizzle of EVOO
1/2 C Fresh Cilantro, chopped fine

Combine all ingredients and let sit in fridge while marinating and cooking chicken. Cook chicken in grill pan or saute pan until done, discard marinade. Top with Mango Cucumber Salsa.

Creamed Spinach

2009-11-09T17:44:00.000-08:00

I love real creamed spinach from a steakhouse, but it's not exactly a health food. This recipe is a little better, because I make a roux with fat free milk and use a tiny bit of heavy cream....hope you like it!

Creamed Spinach

10 oz package frozen spinach, thawed and all moisture squeezed out
1 Tbsp unsalted butter
1 small clove garlic, minced
1 and 1/2 Tbsp of flour
3/4 C fat free milk
1 oz (2 Tbsp) heavy cream
pinch of ground nutmeg
1/4 C Parmesan Cheese
salt to taste

Melt butter over medium heat in saucepan, add garlic and saute 1 minute. Add flour and whisk. Cook about 2 minutes until golden. Add milk and heavy cream, and whisk constantly so no lumps form. Cook on medium high until thickened and coats the back of a spoon. Add nutmeg, parmesan and salt. Stir until cheese is melted. Add drained thawed spinach and stir. Cook until heated through.

Creamy Two Tomato, Mushroom, and Meatball Casserole

2009-11-01T18:29:00.000-08:00

1 lb. whole wheat pasta of your choice (I used fusilli)
1 T Evoo
2 lg cloves garlic, minced
1/2 tsp crushed red pepper
8oz baby bella mushrooms, sliced
1/2 C dry sherry
2 T tomato paste
1/4 C marinara sauce of your choice
6 oz low fat cream cheese, sliced
2 Tbsp fat free half and half
10 pre-made turkey meatballs (I like Shady Brook Farms), cut in half
3/4 C fresh grated parmesan cheese
3/4 C shredded mozzerella, part skim
1/2 pint grape tomatoes, quartered

Preheat oven to 350 degrees F

Bring large pot of salted water to a boil. Cook pasta according to package directions (whole wheat pasta takes a little longer...about 11-15 min), drain, toss with a little butter

While pasta is boiling, Saute garlic and red pepper flakes over med heat 1-2 min. Add mushrooms and stir. Add dry sherry, increase temp and bring to simmer and allow to cook down, about 5 minutes, or until mushrooms are cooked. Add tomato paste and marinara sauce and stir. Add cream cheese and allow to melt. Add fat free half and half and add parmesan cheese. Stir until melted. Stir in pasta and meatballs. Place in baking dish, sprinkle with mozzerella cheese and grape tomatoes and cover. Bake 25-30 min until cheese is melted.

Whole Wheat Zucchini Bread

2009-10-12T20:34:00.000-07:00

I was looking for a healthy Zucchini Bread...looked at a bunch of recipes and this is what I came up with. I am proud of myself, because I am not good at making up recipes for baked goods. This came out great. Was not too sweet, if you would like it sweeter, add 1/2 cup more brown sugar. I thought it came out great. Healthy, moist and tasty!

Whole Wheat Zucchini Bread

3 large eggs, beaten
1/2 C vegetable (or canola) oil
4 oz (1/2 C) cinnamon apple sauce
1 and 1/2 C light brown sugar
3 C grated zucchini
2 tsp vanilla extract
3 C Whole Wheat Flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 C chopped walnuts

Preheat oven to 350 degrees F
Mix eggs, oil, applesauce, brown sugar, zucchini and vanilla extract in large bowl. In separate bowl mix flour, baking soda, baking powder, salt and cinnamon. Slowly add dry ingredients to wet ingredients and mix well. Fold in walnuts.

Pour into loaf pan until filled halfway. This will leave you with a little more batter. I made 5 muffins out of it. Place loaf and muffins in oven. Take muffins out after about 20-25 min (until a toothpick inserted comes out clean). Cook the bread for an additional 70-75 minutes. Until a toothpick inserted comes out clean. Allow to cool in pan and then remove.

Filet Mignon with Chimichurri Sauce

2009-10-12T20:25:00.000-07:00

Not sure if this is authentic, there were so many different recipes. I put one together using what ingredients I thought were in it and that I liked. Adjust the amount of jalepeno if you do not like it spicy...I used 1 whole one, and it was pretty spicy.

Filet Mignon with Chimichurri Sauce

2 (3-4 oz) Filet Mignon Steaks

Cook until desired doneness and top with Chimichurri sauce.

Chimichurri Sauce:
2 C fresh flat leaf Parsley
1 and 1/4 C fresh Cilantro
1 Jalepeno, roughly chopped (if you do not like it too spicy, use 1/2)
1 tsp sea salt
Juice and zest from 1 lime
1 clove garlic, minced
1/2 C Extra Virgin Olive Oil
2 T red wine vinegar

Put all ingredients in food processor and blend until the consistency of pesto. Usually there are onions in this, I forgot to buy them, so I left them out...if you want to use them, I would use 2 small or 1 large shallot.

Harvest Whole Wheat Pasta with Escarole & Butternut Squash

2009-10-12T20:08:00.000-07:00

This was a Wegman's recipe...I almost followed it to a "T" but I had to make some changes ( ;
It was really delish! Great fall recipe...and before you say, "I dont like escarole." Neither do I, but it was great in this recipe...I am publishing this just as it was written (with my additions in parenthesis). It uses pre-prepped veggies and stuff...you will have to improvise if you do not have Wegman's near you.

Harvest Whole Wheat Pasta with Escarole & Butternut Squash

2 Tbsp Pine Nuts (toasted)
1/2 box Whole Wheat Fusilli (I used Wegman's brand) prepared per pkg directions, keep warm
1 pkg (20 oz) Cleaned and Cut Butternut Squash, cut into 3/4 inch dice
1/2 red onion, peeled, 1/2 inch dice (1 1/2 cups)
1 Tbsp Wegmans Basting Oil (or another oil with garlic and herbs)
salt and pepper
1 pkg (15 oz) Fresh Chopped Escarole
1 pkg (4 oz) Citterio Mini Cubes recipe ready pancetta
3 cloves garlic, minced
1/2 C dry white wine
1 (13 oz) container Wegmans Italian Classics Alfredo Sauce
1/4 C grated parmesan
Red pepper flakes to taste
2 Tbsp Shredded Parmesano Reggiano Cheese

Preheat oven to 450 degrees.
1. Toss Squash and onions with basting oil ( I needed a little more than 1 Tbsp) in large bowl. Season with salt and pepper. Spread in single layer on baking sheet. Roast 20 min (took me more like 35-40 min). Until vegetables are carmelized and tender. Stir frequently.

2. Blanch escarole 2-3 minutes in lg pot of salted boiling water. Drain. Transfer to bowl of ice water. Drain well and set aside.

3. Saute Pancetta in skillet with a small bit of olive oil on Medium. Cook, stirring, 3-5 minutes, until crisp and brown. Remove from pan, drain on paper towels. Return to pan. Add garlic, cook stirring 1-2 minutes until tender.

4. Add wine. Cook, stirring to loosen browned bits on bottom of pan. simmer about 4 minutes, until liquids are reduced by half. Stir in alfredo sauce. (Add 1/4 C parmesan and red pepper flakes)

5. Bring to simmer, add escarole and black pepper to taste. Stir to blend. Add pasta, toss until well combined. Stir in squash and onions then pine nuts..top with remaining shredded parmesan cheese.

The Return of Seafood Sundays with Pan Seared Scallops with Creamy Vermouth Sauce over Whole Wheat Pasta

2009-09-27T17:30:00.000-07:00

I love shellfish and I was cooking a different Shellfish recipe every Sunday...I have not done that in a couple of weeks...so I was craving some scallops and here we have it....a slightly healthier version of a creamy sauce...

Pan Seared Scallops with Creamy Vermouth Sauce Over Whole Wheat Fettucine

Creamy Vermouth Sauce:

1 Tbsp unsalted butter
1 clove garlic, minced
1 1/2 Tbsp flour
3 Tbsp dry vermouth
1 C (1% or skim) milk
1/4 C heavy cream
dash nutmeg
salt and pepper to taste
red pepper flakes to taste (optional)
1 C parmesan cheese
12.5 oz package of fresh whole wheat fettucine (or whatever pasta of your choosing)

Cook pasta according to package directions in salted water. While pasta is cooking...melt butter over med heat and add garlic, saute about a minute and add flour. Whisk to make a roux and cook until golden and no longer smelling like flour. Add vermouth and whisk until combined. Add heavy cream and milk slowly and whisk until smooth...continue to cook until thickened and coats the back of a spoon. Add dash nutmeg and salt and pepper to taste. Add red pepper flakes (if desired...I think it gives a nice little kick!). Toss sauce with pasta and set aside with lid on to keep warm.

Scallops:
canola oil (enough to coat the pan)
6 sea scallops, rinsed and patted dry
salt and pepper
tsp unsalted butter
couple of lemon wedges

Heat oil over high heat...season scallops with salt and pepper. Once ready place scallops in pan and DO NOT MOVE THEM! Or you wont get a nice sear. Cook for approx 2 minutes and flip over with tongs. Cook another minute or so until just done, do not overcook. Turn off heat and add butter and allow to melt and toss with scallops. Squeeze lemon juice over top. Plate fettucine and sauce and top with scallops and additional parmesan if wanted....Enjoy!

Farmer's Market Thursdays

2009-08-22T13:04:00.001-07:00

these were beautiful heirloom tomatoes I got from the Farmer's Market

Here is what I did with the beautiful zucchini and yellow squash I bought:

I do not have a recipe for it...but basically I sliced 1 zucchini and 1 yellow squash into half moons and roasted with olive oil, sea salt and garlic paste in a 475 oven for 20 minutes or so...then adding about 1/2 a cup of heavy cream and roasting for another 10 min until the cream thickens and gets bubbly...broil if you want for a few minutes...then add fresh chiffonade of basil.

Farmer's Market Thursdays and Baked Chile Rellenos

2009-08-22T12:30:00.000-07:00

I went to a great farmer's market in West End on Thursday and I am now starting another theme night....Farmer's Market Thursdays! I was so inspired by the beautiful vegetables that I bought that I made a whole meal based around them...and that is what I will do every Thursday.

That being said, I bought some lovely Poblano Peppers, and I love Chile Rellenos....but they are not good for the old waistline...so I found a baked version online and tweaked it...cannot remember the source, but it was this british guy who did the recipe via a video. Instead of just cheese I stuffed the Poblanos with my black beans ole (recipe link below) and a small bit of low fat cheddar...the egg white mixture when baked forms a crust, and adds more protein. That combined with the black beans makes for a healthy and filling meal.

Baked Chile Rellenos

1/2 recipe black beans ole: (save the remainder to make quesadillas)
http://skinnybitchininthekitchen.blogspot.com/2007/08/karens-black-beans-ole.html
1 recipe cilantro lime cream sauce (recipe to follow)
2 large Poblano Peppers
2 (1/2 inch thick) slices of low fat cheddar
flour for dusting
3 eggs, separated
2 T butter, melted but not hot
1/4 C cheddar jack, shredded
2 handfuls Doritos or tortilla chips, crushed (I used Jalepeno Popper Doritos)

Cilantro Lime Cream Sauce:
1 C low fat sour cream
juice and zest of 1 lime
1 jalepeno
handful fresh cilantro
1 clove of garlic, crushed
salt to taste

puree all ingredients in blender.

1. Roast Chiles in the oven under the broiler, set to high about 1-2 inches from the heat source, turning to char all sides...remove once entire pepper is charred and blistered. Place chiles (use tongs) in a paper bag and close. Allow to sweat 5 minutes. Preheat oven to 375 degrees F. While peppers are resting, start preparation of the black beans ole.

2. Peel outer burnt skin from chiles under running water. Make a 2-3 inch lengthwise slit in peppers (be careful not to cut all the way through...you just want an opening to stuff the peppers with. Open gently (I cannot stress this enough). Remove seeds and place about 1-2 Tbsp of cooled black beans ole in each pepper. Place cheese inside and close with wooden toothpicks or skewars. Dust chiles with flour. Beat egg whites on high until stiff peaks form. Gently fold in slightly beaten egg yolks and fold in melted butter (make sure it is not still hot or it will cook the eggs).

3. Spoon a coating of batter on bottom of greased glass pie plate or baking dish. Place stuffed chiles on batter. Spoon remaining batter over top of chiles. Sprinkle cheese on top and top with crushed doritos. Bake @ 375 degrees 17-20 minutes, until browned and eggs are set...broil if necessary. Serve with cilantro lime cream sauce.

Drunken Clams

2009-08-07T11:44:00.001-07:00

These are like pimped out steamers...I used Little Necks, because that is what I like, but I like them a little more flavorful than just steamed in water...you can reserve the leftover broth (there is quite a bit) for a stock for clam chowder or like I did make it into a pasta sauce the next day.

50 live Little Neck clams
1/3 C Kosher salt (not iodized...which will kill the clams)
1 C Cornmeal
2 T unsalted butter
3 large cloves garlic (or to taste), minced
1 C dry white wine (the rule is 1/4 c per dozen roughly)
1/4 C fresh lemon juice (two lemons), plus extra lemons to squeeze over top
zest of one lemon
Red Pepper Flakes to taste (I used a lot and it gave it a nice kick)
fresh parsley (about 2 T), finely chopped

1/2 hour before cooking mix kosher salt, cornmeal and cold water to fill a very large bowl. Place the clams in gently and put back in fridge (this will get all the sand out). Then scrub the clams under cold running water with a stiff brush and place in another bowl and back in the fridge until ready to use.

Melt butter over medium heat in very large pot or stockpot. Add garlic and saute while stirring constantly for 1 min (you dont want burnt garlic). Add wine, lemon juice, lemon zest, red pepper flakes and stir..add clams gently in one layer to pan.

Bring liquid to a boil and then cover tightly and lower heat so it is gently simmering. You will let them steam til all clams open (took me about 11 minutes). Discard any clams that did not open once most of them have. Sprinkle fresh parsley over top of clams.

To serve: Place clams in a bowl and ladle broth over top. Serve with some warm crusty sourdough to sop up the broth after...Squeese lemon juice over top and voila!

PB and J Bars

2009-07-07T21:07:00.000-07:00

So this recipe is lifted from Ina Garten (Barefoot Contessa)....almost verbatim.. you know me...I cant just make a recipe the way it is specified. I used my own homemade strawberry jam instead of the raspberry that she used. The jam is embarrassingly easy...the recipe is in any package of pectin...strawberry freezer jam...the worst part is the chopping of the fruit. It is soooo worth it! They taste like a grown up version of the kiddie favorite!

Ina Garten's Peanut Butter and Jelly Bars

Ingr:
1/2 lb (2 sticks) of unsalted butter, softened
1 and 1/2 C sugar
1 tsp vanilla extract
2 large eggs, whisked
2 C (18oz container) peanut butter ( I like Jiff)
3 C all purpose flour
1 tsp baking powder
1 and 1/2 tsp kosher salt
1 and 1/2 C (18 oz) rasberry jam (I used my homemade strawberry jam...rasp jam eww with pb)
2/3 C salted peanuts, coarsely chopped

Directions:
Preheat oven to 350 degrees F.

Grease a 9 X 13 in pan ( I just used non stick aluminum foil...worked great!)

In the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar on med. speed until light and yellow, about 2 min. With the mixer on low, add the vanilla, eggs, and peanut butter and mix until all ingr. are combined.

In another bowl, sift together flour, baking powder, and salt. Wiht the mixer on low, slowly add the flour mixture to the peanut butter mixture, mix until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or spatula. Spread the jam evenly over hte dough. Drop small globs of remaining dough evenly over the jam. Sprinkle wiht chopped peanuts, and bake for 45-50 min, until golden brown. Cool and cut into squares.

Fresh Summer Salsa

2009-06-29T21:31:00.000-07:00

I love fresh salsa, but I always thought it was so much work, it's not and it is soooo worth any little bit of effort it takes: *(warning....spicy, if you dont like it spicy, decrease Jalepeno to a half or remove the seeds)

Karen's Fresh Summer Salsa

4 med vine ripened tomatoes,
1 large or 1 and 1/2 small jalepenos, roughly chopped
2 shallots, cut up
2 cloves garlic, minced
2 T Lime Juice (juice of 2 limes)
2 tsp olive oil
1/2 c fresh cilantro
1 tsp Balsamic Glaze (Blaze makes a good one and now Wegman's has one too)
salt to taste

Peel and seed tomatoes (bring salted water to a boil and make an x in the top of the tomato...just barely piercing the skin...drop the tomatoes into the water and boil for about 30 sec until skin starts coming off...immediately drain and put into a bowl of ice cubes and water to cool for a few seconds....peel off skin, it should come off like a jacket...cut in half and squeeze seeds out with fingers, discard seeds).

In food processor, add garlic, cilantro, shallots, and jalepeno, pulse until chopped into fine pieces. Scrape down bowl and add remaining ingredients except salt and process until desired consistency. Season with salt to taste

Spicy Crabby Cakes

2009-06-29T21:27:00.000-07:00

I went to the Belmar Seafood Fest and had some mediocre crab cakes, I thought, I can do better than this....I liked how they turned out.

Ingredients:
1 lb lump crabmeat (Costco has a great one)
1 Jalepeno, finely chopped
2-3 cloves garlic, minced
2 slices hearty white bread (I used a white whole grain), processed into breadcrumbs
1/2 tsp salt
1/4 tsp pepper
2 dashes cayenne
2 1/2 Tbsp Creole Mustard
1/4 C scallions (the green parts only, sliced thin)
2 Tbsp fresh lemon juice
tsp lemon zest
4 Tbsp low fat mayo
1 tsp Worcestershire sauce
1 1/2 tsp hot sauce
1/4 C vegetable oil
flour for dredging

1. pour crabmeat into strainer and pick out any shells/cartilage if needed (the costco one had none)
2. Combine crabmeat, scallions, salt, pepper,cayenne, jalepeno in a large bowl...careful not to break up the crabmeat too much
3. In another bowl, combine mayo, lemon juice, lemon zest, worcestershire sauce, garlic, mustard, hot sauce, whisk together until combined
4. Mix the two bowls together into the larger one (gently) and then gently fold in the breadcrumbs.
5. Form into patties (mine made about 9). and refrigerate for at least two hours.
6. Heat oil in skillet on med. I brushed the crabcakes with a little melted garlic butter (but this step is optional) and then dredge lightly in flour. Cook in oil about 5 minutes per side (can turn up to med high if not browning enough. Serve with
Horseradish sauce: (amounts approximate)
1/2 C sour cream
1-2 Tbsp horseradish
1/4 tsp dijon mustard
salt and pepper
Srachi chili sauce to taste (very spicy)

Hungry Girl Chicken

2009-03-22T14:29:00.001-07:00

There is this new great website called www.hungrygirl.com and she makes healthy versions of unhealthy things. I made "fried" chicken, inspired by hungry girl.

2 chicken breasts (thin cut)
1/2 C egg beaters
1 T dijon mustard
1 C Fiber one cereal ground in food processor
1/4 parmesan cheese
thyme, garlic powder, cayenne, salt and pepper all to taste
Cooking Spray

Preheat oven to 400 degrees. Coat dish with cooking spray. Mix egg beaters and dijon mustard together in one bowl and ground fiber one, spices and cheese in another bowl. Coat chicken in egg mixture and then in breading mixture. Put in cooking dish and spray with cooking spray. Bake 10 minutes and turn and spray with cooking spray and cook another 10-15 minutes, until no longer pink inside.

White Corn Muffins with Jalepeno and cheese

2009-03-22T14:25:00.000-07:00

1 1/2 C white corn meal
1 C flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 C sugar
1/2 tsp salt
1 C low fat buttermilk
1 egg, beaten
1/4 C vegetable oil
2 Jalepenos
1/2 C Monterey Jack cheese

Preheat oven to 400 degrees F. Mix all dry ingredients in large bowl. Add buttermilk, egg, oil and stir until moistened. Slice 12 slices from Jalepenos and chop the remainder. Add chopped Jalepenos to batter and stir. Fill muffin pans 3/4 full. Sprinkle cheese over each muffin and lay once slice Jalepeno on top of each. Bake 400 degrees for 20 minutes

Red Sangria

2009-03-22T14:22:00.000-07:00

1 (750ml) bottle Malbec or other fruity dry red wine
3/4 C Capt Morgans Spiced Rum
1/4 C Triple Sec
1/2 C OJ
1/2 C sprite zero
2 T sugar
apples and oranges for garnish

mix all liquid ingredients the night before you need the sangria for best results. Cut apples into small cubes, and oranges into slices and add to mixture.

Whole Wheat Orzo with Tomato and Feta

2009-01-18T11:36:00.000-08:00

1/2 lb. Whole Wheat Orzo (about 1 and 1/3 cups)
salt and pepper to taste
2 Tbsp Butter
1 C feta, crumbled
handful of parsley, chopped
1/2 pint grape tomatoes, halved
lemon zest and juice of one lemon

Cook orzo to package directions, drain. Melt butter and add feta until both are creamy and melted. Mix in cooked orzo, parsley, tomatoes and lemon zest and juice. Stir until combined and heated through. Serve hot.

Sweet Potato Bisque

2009-01-18T11:27:00.000-08:00

Sweet Potato Bisque

2 T unsalted butter
3-4 cloves garlic, minced
1 tsp ground thyme
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
6 C chicken stock (or veg stock)
2 dried bay leaves
4 large sweet potatoes (about 1 and 1/2 lbs), peeled and cubed
1 Tbsp light brown sugar
1/2 C heavy cream
1/2 C fat free half and half
1 Tbsp dry sherry

red pepper flakes to taste
salt and pepper to taste

Melt butter over med heat and add garlic. Saute 1 minute (do not brown). Add thyme, cinnamon, nutmeg and stir another minute. Add stock, sweet potatoes, bay leaves, brown sugar. Stir and bring to a boil over high heat. Simmer over med to med high heat for about 20 minutes or until potatoes are very tender. Take out Bay Leaves and puree with Immersion Blender. Add cream and half and half. Add sherry and adjust seasonings if necessary. I toasted some pumpkin seeds and garnished with them.

Key Lime Trifle

2009-01-17T18:14:00.000-08:00

So I had my family over for brunch, and for my father in law (who loves key lime pie) I made Key Lime Trifle....also a co worker just bought me a trifle dish. It is a time consuming recipe, but sooo worth it!

Key Lime Trifle

Lime zest
key lime poundcake (recipe follows), cut into squares
Tuaca Liquor
Key lime custard (recipe follows)
1 pint heavy whipping cream (whipped until stiff peaks form)

Assembly: Layer key lime custard, key lime poundcake, sprinkle poundcake with tuaca liquor and then contine layering in the same order. End with layer of poundcake, key lime custard, and whipped cream. Garnish with lime zest and graham cracker crumbs.

Key lime poundcake:

1 C butter
1/2 C shortening
2 C granulated sugar
5 eggs
3 C all purpose flour
1/2 tsp baking powder
1/2 C milk
1/2 C key lime juice
1 1/2 Tbsp vanilla extract
zest of one lime

Preheat oven to 325 degrees F. Grease and flour 10 inch tube pan. Mix flour and baking powder. Cream butter, shortening and sugar. Beat in eggs one at a time. Beat in flour and milk (alternating). Mix just until incorporated. Add lime juice and lime zest and vanilla. Pour into pan and bake for about 90 minutes or until toothpick comes out clean. allow to cool 10 minutes. Turn into wire rack. Once cooled, cut into cubes

Key Lime Custard

2 (14oz) cans sweetened condensed milk
1 Cup Key Lime juice
8 oz mascarpone cheese

Mix all ingredients together.

POM Wonderful Recipe Contest Entry: Marcona Almond Encrusted Chicken Tenders with a Creamy Pomegranate dipping sauce

2008-11-18T18:56:00.000-08:00

I am entering the POM Wonderful Blogger recipe contest, that I learned about from the foodie blogroll, who is also having their own contest involving POM Wonderful. I have posted my recipe here, cross your fingers!!! The Pomegranate Dipping Sauce is not too sweet and has a nice tangy taste. It pleased the discriminating palate of the husband. This recipe would be great for a party as an appetizer, or served with vegetables and cous cous as a main meal. It is easily made ahead up until the chicken going in the oven, and the sauce is versatile. I think the sauce would also work over pork loin.

Pomegranate Dipping Sauce

1 and 1/2 Tbsp. unsalted butter
1 small shallot, sliced thin and separated into rings
1 tsp. sugar
the zest of one orange
1/2 C. POM Wonderful 100% Pomegranate juice
1/4 tsp. dijon mustard
1/4 tsp. cardamom
1/8 tsp. nutmeg
1/4 C. heavy cream
1 Tbsp. Cream Cheese
salt and fresh ground pepper to taste
POM Wonderful Pomegranate seeds for garnish

Melt butter over medium heat and add shallots and sugar. Saute over medium low for approximately 8 minutes, stirring frequently until caramelized. During the last minute, add orange zest and continue stirring.

Add POM Wonderful Pomegranate juice, mustard, nutmeg, and cardamom and whisk to combine. Simmer over medium heat about 8-10 minutes until reduced slightly and syrupy. Add heavy cream and whisk until combined. Add cream cheese and stir until melted. Take off heat, taste and season with salt and fresh ground pepper. Refrigerate until ready to use. This sauce can be made a day in advance, and is easily doubled for a larger recipe. Garnish with Pomegranate seeds, and serve with Marcona Encrusted Chicken Tenders (recipe follows).

Marcona Almond Encrusted Chicken Tenders

1 and 1/2 lb. boneless, skinless chicken breast tenders 1 C. finely chopped Spanish Marcona Almonds
1/2 C. Italian Bread Crumbs
1/4 C. honey mustard
1-2 Tbsp. Extra Virgin Olive Oil for drizzling.
Salt and Pepper to taste

Preheat oven to 400 degrees F.
Combine breadcrumbs, and almonds in a shallow dish. Brush a thin coating of honey mustard on the chicken tenders and coat completely in almond breading mixture.

Place wire cooling rack over baking pan or in Large Baking dish, and place encrusted chicken tenders on rack. Drizzle olive oil over chicken and season with salt and fresh ground pepper. Cook 25-30 minutes (depending on your oven), mine took 25 minutes, or until no longer pink inside. If desired, broil for one minute to further brown the coating. Serve with Creamy Pomegranate Dipping Sauce (recipe above). Chicken can be breaded a few hours ahead of time and placed in fridge until ready to cook.

Bake sale

2008-10-26T20:18:00.001-07:00

Here are some pics of our bake sale for Breast Cancer Research

Breast Cancer Bake Sale

2008-10-26T19:57:00.000-07:00

We did Denim Day on Oct 24th at work and I decided to do a bake sale that day too all to benefit Breast Cancer Research. The staff at my job were sooo generous in both their donations to our bake sale and to denim day.....in all we raised over $260! I was so thrilled! One of my best friends lost her mom to Breast Cancer at a very young age, and because of that this cause is so close to my heart. I was inspired by Katie #s, and here is her recipe that I used for my cookies, that sold sooo quickly! I didnt make them that big, but I thought they were perfect!
White Chocolate Chip Pink M&M Cookies

Orig ATK (lifted from Katie102006)

2 Cups plus 2 Tbsp All purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp. (1 1/2 sticks) butter , softened (orig called for melted and cooled until warm)
1 C brown sugar packed
1/2 c granulated sugar
1 large egg, 1 yolk
1 Tbsp Vanilla extract
1 C pink m & m s
1 C white chocolate chips

Preheat oven to 325 degrees F. Whisk dry ingredients together, set aside. Mix butter and sugars together until thouroughly combined. Beat in egg, yolk and vanilla until blended.

Add dry ingredients and beat low speed until just combined. stir in m & ms and chocl chips.

Put by Tbsp onto baking sheet. Bake about 17 minutes .
Makes 4 dozen

black bean pasta salad

2008-09-29T21:46:00.000-07:00

I love pasta salad, and I think the addition of black beans really makes it heartier and healthier. I usually use whole wheat pasta or enriched pasta (Ronzoni Healthy Harvest or Ronzoni smart taste are the best).

Black Bean Pasta Salad

1 can black beans, rinsed and drained

3 plum tomatoes, seeded and diced

juice and zest of 1 lime

1 jalepeno, chopped (seeds and all...leave seeds out if you are fraid)

1 T EVOO

2 T red wine vinegar

1 Tbsp dijon mustard

1/3 C chopped cilantro

1 tsp curry powder

salt and pepper to taste

1/2 C frozen sweet corn (it will thaw out quickly)

1/2 C salsa

3 Tbsp low fat mayo

1 Cup uncooked pasta (I used spirals)

2 C shredded colby jack or pepper jack cheese

Cook pasta according to package directions, drain and rinse until cool. While pasta is cooking whisk together EVOO, vinegar, mustard, curry powder, salt and pepper, and mayo. Toss Black beans, corn, tomatoes, jalepeno, lime juice, lime zest, cilantro, and salsa. Toss drained pasta, black bean mixture and dressing mixture. Fold in cheese. Voila!

Cremini Mushroom Lentil Soup

2008-09-29T21:32:00.000-07:00

Sooo...it is getting to be soup weather, and I had a bag of dried lentils in my cabinet...so what is a girl to do?! Make up a soup recipe! it was really good, sorry the pictures look like puke!

Cremini Mushroom Lentil Soup

1 T Evoo

small vidalia onion, chopped fine

3-4 cloves garlic, minced

1 (6oz) pkg cremini mushrooms (also baby bellas), roughly chopped

1/2 C dry sherry, divided (NOT cooking sherry)

5 C Chicken or Vegetable stock (not broth)

1 and 1/2 cups dried brown lentils, rinsed and drained

salt and pepper

3 bay leaves

1/4 tsp curry powder

crushed red pepper to taste (optional)

1 med red potato (peeled and cut into small cubes)

1/4 C half and half

1 Tbsp Butter and 1 Tbsp flour for roux (optional thickener)

Immersion Blender

Heat oil in over med heat. Saute onion about 7 minutes, until translucent. Add garlic and saute another minute. Add mushrooms, and sherry, salt and pepper and 1/4 c dry sherry and raise to med high heat. Saute 6 minutes and add carrots, stir and cook another 1-2 minutes. Add lentils and stir and add chicken stock, bay leaves, curry powder. Cover and bring to a boil. Lower heat to med and simmer about 10 minutes. Add potatoes and simmer another 20 minutes, until potatoes and lentils are tender. Remove bay leaves and puree some of soup with immersion blender (this will thicken it slightly). Taste and add seasonings if needed. Add half and half and stir. I love thick soups, so I melted some butter in a small pot over med and add flour and whisk to make a roux. Cook a few minutes until golden and no longer smelling like flour. Add ladle of soup to roux and whisk. Turn off heat, add roux mixture back to soup and whisk. Adjust seasonings and add crushed red pepper if you like. Let sit to thicken about 10 min on low heat. Serve with sour cream or greek yogurt dolloped on top.

healthy homemade macaroni salad

2008-09-29T21:23:00.000-07:00

I just have to warn you that I like my macaroni salad on the dry side (I am not a mayo person), so add more mayo if you really like it.

1 (14.5 oz) pkg macaroni elbows (I used Ronzoni Smart Taste)

2 and 1/2 Cups low fat mayo

2 T cider vinegar

1 Tbsp sugar

1 and 1/2 C shredded carrot

1 and 1/2 C chopped celery

2 tsp mustard

salt and black pepper to taste

1 tsp onion powder

Cook pasta according to directions and drain, do not rinse (dressing will not stick as well). While pasta is cooking mix, mayo, vinegar, sugar, mustard, onion powder, salt and pepper. Toss dressing with warm pasta (absorbs some of mayo). Fold in carrots and celery.

Easy Blue Cheese Dip

2008-09-29T21:20:00.000-07:00

OK, you will laugh, but it is this easy:

Blue cheese crumbled (however much you want)
16 oz Low Fat Sour Cream
salt and pepper to taste

mix all ingredients and enjoy with veggies or on a burger. I say however much you want because some people like it really cheesy (like me)

Beer Cheese (it is a fon-do!)

2008-09-29T21:06:00.001-07:00

OMG this is so addicting, I did not even know how good it was going to be. People were literally cleaning the crockpot with their fingers! I made this for my housewarming party, and had breadcubes for dipping, but you could use tortilla chips and veggies, pretzels, whatever tastes good with cheese! I made this on the stovetop and then kept it warm in the crockpot on the keep warm setting. This dip is even great once cooled and you spread it on crackers and bread. ***Photo is not mine, I found it on google from http://www.foodtv.ca/

Beer Cheese Fon-Do!

1 loaf crusty white bread (like sourdough), cubed

1 Tbsp butter

1 garlic cloves, minced

8 oz Velveeta, cut into cubes

8 oz low fat cream cheese cut up

1 T. spicy brown mustard (like guldens)

1 C Colby cheese, shredded

1 C pepper jack cheese, shredded

12 oz can beer (use a lager or darker beer)

few dashes hot sauce (to taste)

salt and pepper to taste

melt butter over med heat and saute garlic 1 minute. add velveeta, cream cheese, and mustard, and stir constantly til melted. Add shredded cheeses and keep stirring. Add beer a little at a time, stirring each time until combined. I used almost the entire bottle (except for about a swig), keep adding until it is the consistency you want. add hot sauce and salt and pepper. Pour into crock pot and put on low for about 20 minutes, then switch to keep warm. Serve with dippers.

Housewarming Party

2008-09-29T20:58:00.001-07:00

So we had a housewarming party this weekend and it went great! Everything happened so fast I didnt get pics of the food, just the firepit, living room and some of my crazy friends!
Here was the menu:

Apps:

Beer Cheese with bread cubes for dipping
baby carrots and snap peas with easy blue cheese dip
purchased hummus and pita chips
purchased mexican 7 layer dip with tortilla chips
purchased frozen mini phyllo quiches

Dinner:

Hot Dogs and Burgers
Homemade Macaroni Salad

Dessert:

Smores
Toasted Marshmallows
Purchased cookies
Pumpkin Dip with gingersnaps

***Recipes for the following can be found in my blog under housewarming: Beer Cheese, easy blue cheese dip, homemade healthy macaroni salad, and pumpkin dip. If you don't know how to make smores, then stop reading this right now and google it!

Peanut Butter Chocolate Chip Bars

2008-09-29T20:51:00.000-07:00

I think these are similar to Hello Dolly bars. I first got a taste of these in a cookie exchange at work and I am not sure where she got the recipe from, so sorry for no credit....but these are so great and very easy. No picture yet, Ill take one when I make it again!

Makes about 20

1/2 C butter
1 and 1/2 C Graham Cracker Crumbs
1 (14 oz) can sweetened condensed milk
2 C milk chocolate chips
1 C peanut butter chips

Preheat oven to 350. Melt butter over low heat. Place crumbs in a 13X9 inch pan and pour butter over them. Pour condensed milk evenly over that. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly. Bake 25-30 minutes.

grilled chicken and potato salad (healthy)

2008-09-29T20:29:00.000-07:00

O.K. so is everyone as sick of hot dogs and hamburgers as I am....ok so I am not sick of hot dogs because I LUV then...but here is a recipe for a great chicken marinade (courtesy of my mom) and a low fat Potato Salad, which I modified from a cooking light recipe I found a long long time ago!

Garlic Rosemary Marinade for Chicken

1/2 C fresh lemon juice

1/4 C plus 2 Tbsp olive oil

4 garlic cloves, minced

2 Tbsp minced rosemary (fresh)

2 Tbsp Fleur de sel (which I think is fancy for sea salt)

2 Tbsp Cracked black pepper

Mix all ingredients together and marinade chicken for 20 minutes. I think my mom used about 2 lbs. chicken breasts. Cook on the grill until no longer pink inside.

Creamy Dijon Potato Salad

2 and 1/2 lb. med size red potatoes

1/4 C scallions, sliced thin (green part only)

1/2 C. low fat mayo (Hellmans only!)

1/4 C plain low fat greek yogurt

1/4 C. low fat sour cream

1 tsp sugar

2 Tbsp prepared mustard ( I used a french dijon, use what you have on hand)

1 to 1 1/2 Tbsp white wine vinegar (or apple cidar vinegar)

1/2 tsp salt (or to taste)

1/2 tsp celery seed

1/4 tsp pepper

2 C chopped celery

Cut potatoes into 1/2 inch pieces (leave skins on). Place in large pan and add water to cover. Bring to boil (I usually salt the water). Simmer 20 minutes approx (or until potatoes are tender). Drain. While potatoes are cooking, mix dressing ingredients in small bowl. Combine mayo through pepper and whisk together until combined. Add celery and scallions and fold in. Toss with potatoes gently until coated. I do this while the potatoes are warm still, because they absorb some of the dressing and it makes it more flavorful I think. Cover and chill. I like to make this the night before, because then it is chilled fully and I feel like it tastes better the next day. You can serve it the same day, but I would chill for at least 4 hours. Makes 8-10 servings

Tortilla Espanola

2008-09-29T20:24:00.001-07:00

Eggs aren't just for breakfast anymore! So while in Spain I had this fabulous tapas called Tortilla Espanola (Spanish Omlet), but it is not like our omlet, it has lots of potatoes and you serve it like a pie (cut into wedges). It is an easy and affordable meal. I could eat it for Breakfast, Lunch or Dinner. We had it with a nice side salad for dinner. I made my own recipe because so many I found online were laden with so much oil. Mine is a little different from the traditional, but tasted just like the ones I had in Spain.

Tortilla Espanola

1/2 C. EVOO
1 large sweet onion, chopped finely
1 lb. bag already shredded potatoes (Simply Potatoes)
salt and pepper
5 large eggs
1 tsp half and half
1/2 C. Colby Cheese, shredded
nonstick foil and cookie sheet or plate to invert it onto

Over med to med high heat saute onions in olive oil in large nonstick frying pan, about 5 minutes. Add potatoes and saute another 10 minutes, stirring frequently (don't brown), add salt and pepper to taste. While potatoes are cooking whisk together eggs, half and half and salt and pepper, add shredded cheese. Once potatoes are done add a large spoonful to egg mixture and stir (to bring the eggs up to temperature). Add remaining potato mixture to egg mixture and mix well. Pour back into pan and pat down until it is flat and even on top. Cook on med to med high heat about 12 minutes. Put nonstick foil on a large baking sheet or very large plate. Place foil side down on top of pan and flip omlette over and slide uncooked side down back into pan (I needed help for this part, it is very heavy). Cook another 8 minutes. Put new foil on baking sheet and slide omlette onto it. Let rest 2 minutes, and then cut into wedges. Serve with salad and toast. Great with ketchup or hot sauce (or sangria)

Vegetarian Stuffed Eggplant

2008-09-14T18:16:00.000-07:00

Ok, so my friend from work, Faith, gave me some lovely eggplants from her garden...so I have never made stuffed eggplant before....but this was so good! The filling was soooo flavorful, you don't even miss the meat! The only prob I had was the "shells" were not as cooked as I would like them to be. I might boil them next time....if she has more eggplant I will try it again this week. But the filling was so dang good that I would just make that!
***if the eggplant is too firm, just eat the filling, that is what I did***
Karen's Stuffed Eggplant

2 med sized eggplant, sliced in half lengthwise
3 T olive oil
1 med Vidalia onion, chopped finely
3 cloves garlic, minced
1/2 C Chicken (or vegetable) stock
1 oz red wine
3 plum tomatoes, seeded and chopped
1/2 C toasted pine nuts
1/3 C fresh basil, sliced into chiffonade
3/4 C Panko (japanese) bread crumbs
1/2 C Parmesan (generous 1/2 c)
few Tbsps vodka sauce (premade, jar)
3 slices part skim mozzerella cheese

Preheat oven 350 degrees.

Scoop flesh out of eggplant, leaving 1/4 inch shells. Drizzle eggplant "boats" with olive oil. Place Eggplant "boats" in baking dish over nonstick foil in oven for 30 minutes or so (until fork tender).

Chop eggplant flesh finely. Heat 3 T olive oil over med. heat. Saute onion for about 10 minutes. add garlic and saute another minute. Add salt and pepper. Add chopped eggplant, chicken stock and wine and saute 20 minutes. Add tomatoes, pine nuts, basil and cook another 5 minutes. Filling should be tender, if not keep cooking until it is.....eggplant takes a really long ass time to get tender. Once tender, add breadcrumbs and parmesan. Taste and add salt and pepper if needed.

Spoon mixture into eggplant "boats" press and form into domes. Drizzle olive oil over top and bake for 45 minutes. Add vodka or tomato sauce and sliced mozzerella and broil 5 minutes until cheese is browned and bubbly.

Summer Strawberry Crisp

2008-08-11T15:09:00.000-07:00

I was inspired by Katie #s (as always) to make a nice summery crisp. I bought a jumbo container of strawberries at Costco, so I thought that would be good. I used her recipe for the topping as a guide(it is not exactly the same), and made up mine for the filling. It was soooo good!

Strawberry Crisp

Filling:

5 Cups Strawberries, washed, hulled, sliced

1/2 C sugar

1 T orange zest

juice of 1/2 orange

1/8 C Gran Marnier (or other orange liquer)

1 T cornstarch

Topping:

1 stick butter, chilled and cubed

1 C flour

1/2 C oats

1 tsp baking powder

1/2 tsp cinnamon

1 tsp vanilla extract

juice of 1/4 of orange

Preheat oven to 400. Mix all filling ingredients and pour into baking dish. In med bowl add all topping ingredients and combine with a pastry cutter, 2 knives or a fork until it resembles coarse crumbs. Sprinkle topping evenly over filling in baking dish. Bake uncovered 45 minutes or until browned and bubbly. Smells like strawberry jam is cooking!

Simply Dish

2008-08-11T15:01:00.001-07:00

So some of the meals I am going to post pictures of I have no recipes for...I went to this Simply Dish Party a few weeks ago. It is a place where you pre order your food from their monthly menus and then go that night and prep all of it. You can get 6, 9, or 12 meals, each serving 4-6 people..most serve 6 or more (burgers you can make what size you want). Anywhoo, we all brought wine and food and you go from station to station and prepare everything and put it in ziplocs. All the stuff you need is at each station (recipe, all ingr, measuring spoons, cups, and pre measured meat and sides for some) there is a sticker at each station with directions for cooking that you put on the ziploc. You just need to make sure you have lots of room in your freezer. You can split meals in half for no extra charge (i.e.: split 6 chicken breasts into two bags of 3). for 6 meals (serving 24-36 ppl) I paid $169 and since the host got 10 people signed up we each got three free meals. So, in two hours I prepped 36-54 meals and it was only $169. I think I will do this a few times a year. It makes things so easy you just take it out of the freezer the night before and follow cooking directions. The food I ordered was beef satay, chicken cozumel, strip steaks, parmesan chicken tenders, buttermilk chicken, stuffed burgers, and greek turkey burgers. Everything I have had so far was delicious! Here is the website if you live in the NJ area: www.simplydish.biz

Reason why I have not blogged

2008-08-11T14:48:00.000-07:00

We bought a house and moved in about 3 weeks ago. Our first (and hopefully last) house. So since May I have been either packing or moving or painting or weeding. Here are a couple of pictures of our little house. Hope you enjoy. I have been taking pictures of things I am cooking and will be all updated tonight.

Cheddar stuffed cilantro jalepeno turkey burgers with cilantro cream --mucho spicy!

2008-05-26T17:26:00.000-07:00

That is a mouthfull and so are these burgers! These are so great!!! I got the ground turkey from Wegmans. We like things very spicy, but if you dont, the burgers and sauce can be tailored---take the seeds out of the jalepenos or use less.

Burgers:
1 lb ground turkey
2 large cloves garlic, minced
1 Jalepeno, finely chopped
1 C fresh cilantro, chopped
1/2 tsp cumin
1/2 tsp ancho chili powder
salt and pepper
8 cubes colby cheese

Cilantro Cream Sauce:
1 Jalepeno, chopped
1 C sour cream
zest and juice of 1 lime
1 large clove garlic, minced
1/2 C fresh cilantro

Process all ingredients for cilantro cream sauce in blender or food processor. Cover, and refrigerate.
Mix all ingredients for burgers, excpet colby cheese, in a bowl. Form into 4 burger patties. Place 2 cheese cubes on each burger and fold over and re form into patties. Grill or cook in pan until done. We cooked in pan and they took about 4 min each side. Serve on toasted buns (we used english muffins) with american cheese and cilantro cream sauce. Please comment if you like!

Greek Pasta Salad

2008-05-26T16:58:00.000-07:00

This was inspired by a Bobby Flay recipe. This makes a LOT:

Greek Pasta Salad

3/4 lbs pasta spirals or elbows (I use Ronzoni Smart Taste)
1 large cucumber, seeded, and chopped
3 scallions, sliced thin
1 pint grape tomatoes, halved
1/4 c chopped fresh dill
1/4 c white balsamic vinegar
3 T dijon mustard
1/2 C olive oil
salt and pepper to taste
3/4 lb feta cheese, crumbled

Cook pasta according to directions, drain, and cool. Combine cooled pasta, cucumber, scallions, and tomatoes in large bowl. Place dill, vinegar, olive oil and mustard in blender and blend until emulsified. Season with salt and pepper to taste. Pour the vinaigrette over pasta mixture and stir well. Gently fold in feta cheese. This salad is also great mixed with shredded cooked chicken or would be great with a can of drained and rinsed white canellini beans.

Rotisserie Chicken Salad

2008-05-26T16:56:00.000-07:00

Rotisserie chicken breast (3-4 C), cooled and shredded
1/2 C light mayo
1 tsp dijon mustard
1/2 C Craisins
1/2- 3/4 C diced celery
onion powder to taste
salt to taste
dill to taste
thyme to taste

mix all ingredients together.

Chicken Satay with Peanut sauce

2008-05-26T16:41:00.000-07:00

I use bottled Peanut Sauce, but wanted to make a yummy marinade for the chicken. This would be even better on the grill, but I did it on the stove. I sliced the chicken breasts into strips and put them on skewers, but you can use chicken tenders also. Even without the peanut sauce they were so great!

Chicken Satay with Peanut Sauce

1lb chicken breasts, cut into strips
1 bottle House of Tsang Bangkok Padang Peanut Sauce (found in Thai aisle).
1/2 C chopped dry roasted peanuts lightly salted kind.
marinade:
3 cloves of garlic, chopped or minced
2 tsp coriander
2 tsp light brown sugar
1/4 C Tamari soy sauce
1 T lime juice and zest of 1 lime
3 T olive oil
Cayenne (to your liking---we like it spicy--few shakes)

Soak wooden skewars in water at least 15 minutes (during marination time)
Combine all marinade ingredients and put chicken strips or tenders in marinade, cover and put in fridge for about 15-20 minutes. Skewar each chicken strip or tender. Cook in pan on med for about 2-3 min on each side (until no longer pink inside). Serve with peanut sauce for dipping with chopped peanuts.

Tequila and Lime Grilled Chicken

2008-05-26T16:31:00.000-07:00

I got the original recipe from Katie#s: http://goodthingscatered.blogspot.com/2008/05/tequila-and-lime-grilled-chicken.html
I made a couple of changes and I cooked it on the stove (we dont have a grill). Here it is...it was AMAZING! And nice and spicy! I was looking for a great recipe for Cinco de Mayo (late on the BUs). I only used 1 lb of chicken and had lots of extra marinade (dont mix it all in, save it and you can use it on more chicken, shrimp, etc)

Tequila and Lime Grilled Chicken

1 lb chicken breasts (thin sliced)
1/4 C tequila
1/3 C fresh lime juice
1/4 C olive oil
1 C fresh cilantro
2-3 garlic cloves, minced
1 Jalepeno, sliced
1 shallot, roughly chopped
1/2 tsp black pepper
1/4 tsp salt
1/4 tsp ground coriander
1/4 tsp cumin

Add all ingredients except chicken to food processor and blend well. Add chicken to marinade (like I said this makes extra so I put the chicken in a dish and poured just enough marinade to cover the chicken. Cover and refrigerate for 30 minutes (not too much longer because the lime juice will cook the chicken and make it tough). I cooked on the stovetop in a pan on med about 3-4 min on each side, until no longer pink inside.

Morton's Tri Tip Steak

2008-04-05T21:32:00.000-07:00

This comes already marinated from Costco...it was great!!! I made a mushroom sherry cream sauce.

An approximate recipe for the mushroom sherry cream sauce

2 T. olive oil

2 cloves garlic

2 pkgs baby bella mushrooms (baby portabella), sliced

dry sherry (enough to cover the mushrooms (1/2 cup????)

Heavy Cream (1/2 Cup??)

Saute Garlic in olive oil for about 1 minute. Add mushrooms and stir. Add sherry, and cook until most of liquid is cooked off. Add Heavy cream until it seems right (I know that is no help, but I didnt measure it.). About a 1/2 cup or so. Stir and add salt and pepper to taste. Serve over sirloin.

Key Lime Pie

2008-04-05T21:10:00.000-07:00

You can also add shredded coconut to the crust recipe (only if you are sure your guests or you like it). I would use 1/2 cup if you are going to use it.

Key Lime Pie

Crust:

1 and 1/4 Cup Graham Cracker Crumbs

1 C chopped Macadamia Nuts

1/4 C sugar6 Tbsp Butter, melted

Combine all ingredients and press into a 9 inch pie plate. Bake at 350 for 8 minutes.

Pie Filling:

14 oz can Sweetened Condensed Milk

3 egg yolks

1/2 C key lime juice ( I use Nellie and Joe's)

1/4 c Cream cheese (can use low fat)

Combine ingredients until smooth with hand mixer. Pour into cooled pie crust and bake 350 for 15 minutes. Chill at least 3 hours. Serve with fresh whipped cream.

Berries with Limoncello

2008-04-05T21:05:00.000-07:00

This is a Cooking Light Recipe. I served it over Lemon sorbet. I bet you could incorporate it into a martini. Only 136 calories!

Berries with Limoncello

2 C fresh raspberries

2 C fresh blackberries

2 C fresh strawberries

1 C fresh blueberries

1/4 C sugar

1 T grated lemon rind

2 T lemon juice (fresh)

2 T Limoncello

1/2 C. torn mint

Combine first 8 ingredients in bowl. Let stand 20 minutes, stir in mint with spatula. serve over lemon sorbet.

Vegetable Lasagna

2008-04-05T20:43:00.000-07:00

This is made with a bechamel sauce, but not as bad as most, I used skim milk (you would never know). Wegmans makes fabulous fresh lasagna sheets that you dont even need to cook, just assemble the lasagna. It is a little time intensive, but worth it!!!! You can do it hours ahead and keep it in the fridge and bake it later. I used Broccoli and Carrots, but you can use whatever vegetables you like.

Vegetable Lasagna

Bechamel Sauce (makes approx 5 cups)

5 Tbsp Butter

3 cloves garlic, minced

5-6 Tbsp flour

5 Cups skim milk

3 Tbsp Cream Cheese (can use low fat)

1 Cup Parmesan Cheese (grated)

Melt butter over med heat, and saute garlic 1 minute. add flour and whisk, cook until golden and flour smell is gone (about 3-5 minutes). Add milk slowly, whisking constantly until smooth. Allow to thicken (5 or so minutes). Keep whisking to keep it smooth. Add Parmesan, mix. Season with salt and pepper to taste.

Lasagna:

Fresh Lasagna sheets (depending on the size) enough for 6 layers.

5 Cups Bechamel sauce

1 and 1/2 of 10 oz package of frozen chopped broccoli, steamed and drained

1 pkg shredded carrots (10 oz)

Parmesan cheese, shredded (approx 1 and 1/2 cups)

Butter to dot the top of the lasagna

Preheat oven to 350 F. No need to boil lasagna sheets if they are fresh. Layer 2 ladels bechamel sauce on bottom of pan. Place lasagna sheets on top of sauce to fit pan. Place a layer of broccoli, lyer of bechamel sauce, layer of parmesan. Repeat with pasta sheets, layer of carrots, layer of bechamel, layer of parmesan. Repeat so there are two layers of broccoli and two layers of carrots. Place lasagna sheets over top. Pour remaining bechamel sauce over top, layer parmesan cheese. Dot with butter and Bake at 350 for about 40 minutes *uncovered*. Turn on broiler to brown top (make sure you watch closely). let sit about 3 min. before cutting.

So I made dinner for my parents and In-Laws

2008-04-05T20:38:00.000-07:00

It turned out so great! I did it two nights in a row...the first night the menu was:

various appetizers

Vegetable Lasagna (with a white sauce) and steamed green beans

Berries in Limoncello over lemon sorbet

the second night:

various appetizers

Tri Tip Steak (bought at Costco, already marinated) with a mushroom sherry cream sauce

Roasted Rosemary Potatoes

Roasted Asparagus

Homemade Key Lime Pie

Going to put the recipes next.

My New Everyday China

2008-03-23T14:43:00.000-07:00

It was sort of an impulse buy at Linens N Things, but I LOVE LOVE LOVE anything beachy, and I dont really like our china (our set is plain white), I always use these two blue flowered plates you always see in my blog because I like them more), but this will be enough china to use for company. I had two girlfriends over for dinner last night and here were my place settings...nothing fancy, but I love my new plates!

I am inspired by Katie #s

2008-03-23T14:11:00.000-07:00

I frequent a message board where someone we call Katie#s has this great blog called The Hyper Homemaker: http://hyperhomemaker.blogspot.com/ and she has these great tips and everything....anyhoo....she does something called 15 minute friday, and she does a different small chore or thing that needs to be done that will take about 15 minutes. Sometimes it is something that you would never realize only took about

15 minutes and now it's done. I have a long list of things to do around the apartment that never seem to get done, so she has inspired me to take 15 minutes out of my day (if able to) and either do one of these things or work on it for 15 minutes. I did my first 15 minute project yesterday....recovered my dining room chairs, finally!!! I have had the fabric for about 6 months or more and just never get to it. They really came out great, and I didnt time it, but I am sure it did not take more than 15 minutes. So thank you Katie!!!!!! Here are the results:

Before

After

This is a list of projects I want to work on:
Cleaning husbands office (will take multiple 15 minute days)
our bedroom closet---organize, donate clothes we dont wear
Finish recovering chairs (there are two in the basement)
Dust the newly recovered chairs
Organize recipes in personal cookbook
Clean oven
Organize laundry room
Hall closet (this is my version of Monica Gellar's Messy Closet)
getting together a list of recipes I want to try

low fat buttermilk blue cheese dressing

2008-03-23T14:00:00.000-07:00

This was really great. I had leftover buttermilk from the irish soda bread that I made, and I hate to waste food....so I found a recipe on http://www.allrecipes.com/ for "The Best Blue Cheese Recipe" found here:
so I used low fat ingredients, a little bit more blue cheese and also used apple cider vinegar instead of white wine vin. It was so great---best if chilled for a couple of hours. You will never know it is healthy!!!!! Ill post a picture soon.

Low Fat Buttermilk Blue Cheese Dressing

2 and 1/2 Tbsp crumbled blue cheese (heaping tablespoons)
3 T low fat buttermilk
3 T low fat sour cream
2 T light mayo (only Helmann's)
2 tsp apple cider vinegar
1/4 tsp sugar
1/8 tsp garlic powder (I will use more next time)
salt and pepper to taste

Mix all ingredients together in food processor or blender until blended. I used my magic bullet and it worked great! I put lots of fresh ground pepper. mmmmmmmmm!

Southwestern Turkey Cheddar Burger

2008-03-15T17:41:00.000-07:00

I got this recipe from Cooking Light, August 2007 issue. These were so great and so moist and flavorful I will never buy plain turkey burgers again! If you like spicy, I would add a lot more cayenne, these were not spicy at all to me. These freeze really well. Next time I am going to put Jalepenos inside and perhaps a little cheese inside the patty. You know how I never follow a recipe. Enjoy! Leave comments!!

Cooking Light Southwestern Turkey Cheddar Burger

3/4 C finely chopped Maui or other sweet onion
1/3 C wheat germ
1 and 1/2 tsp ancho chili powder
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp ground red pepper (cayenne---I would use at least 1/2 tsp if you like it spicy, maybe more)
1 and 1/2 lbs ground turkey breast
sliced extrasharp cheddar (I used sliced jalepeno cheddar, but pepper jack would be good too)
I used sandwich sized english muffins

Combine first 7 ingredients in a large bowl. Divide mixture into 6 equal portions (this recipe made very big burgers, next time I would make about 8--use your judgement--they do not cook down much). Shape them into 1/2 inch patties.

You can either grill them (we dont have a grill) or cook them in the pan until done. In the pan it is about 6 min each size for the large burgers (6 servings). Place your preferred cheese on top and place on toasted roll or english muffin. These were so good. I made onion rings and placed one on each burger. Yummy! 395 calories a piece (that was with kaiser roll and cheddar, if you use low fat cheese and english muffin they are lower cal.

Guinness Mustard

2008-03-15T17:37:00.000-07:00

Does not taste like guinness at all, just tastes really good. Made it to put over our St. Patrick's Day Corned Beef. Original recipe from Bon Appetit Magazine, March 2008 issue.

1/2 cup coarse ground Dijon mustard

2 T regular Dijon mustard

2 T Guinness Stout (make your hubby drink the rest, or you drink it if you likey!)

1 tsp golden brown sugar

Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. Can be made up to 2 days ahead. Keep refrigerated.

guinness Stout Ice Cream with Dark Chocolate Sauce

2008-03-15T17:16:00.000-07:00

Let me just start by saying this ice cream did NOT taste like beer! It mainly tasted like a rich vanilla custard with a deeper flavor, almost carmel or coffee like, something you cannot put your finger on. The chocolate sauce is to die for---I could just (and did) eat it with a spoon). Original recipe http://www.foodtv.com/ from Emeril Lagasse. I made a few changes that were recommended in the reviews. My changes are reflected in the recipe. I made the changes based on reviews that said the ice cream left a fatty residue on the tongue. Original recipe here: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19413,00.html

Guinness Stout Ice Cream with Dark Chocolate Sauce

12 oz Guinness Stout

2 C. heavy cream

2 C 2% milk (orig. called for whole milk)

3/4 C granulated sugar

1 vanilla bean, split in half lengthwise

4 egg yolks (orig. called for 6)

Dark chocolate sauce recipe follows

In large saucepan, simmer the guinness until reduced by 3/4 in volume, recipe said about 8 minutes it took me much longer over med high---warning your house will smell like a brewery, but it dissapates quickly. Keep measuring until it is only 3 oz. Place in fridge until cool. Combine the cream, milk, and sugar in medium saucepan. Scrape the seeds from the vanilla bean into the pan and add them with the vanilla bean to the cream mixture. Whisk. Bring to gentle boil and remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 c of the hot cream into the egg yolks. Gradually add the egg mixture in a slow stream to the hot cream. Cook over med low heat, stirring occasionally until mixture thickens and coats the back of a spoon (5 minutes). Should read 170 degrees on a instant read thermometer. Remove from heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

Remove guinness reduction and cream mixture from refrigerator and whisk them together, until well blended. Pour into the frozen bowl of an ice cream machine and freeze according to manufacturers directions. Freeze until ready to serve.

Dark Chocolate Sauce (original had honey, I subbed 1 T. sugar) I also halved the recipe.

1 C whipping cream

20 oz dark chocolate, finely chopped. ( I used Hersheys Special Dark)

2 tsp vanilla extract

In med saucepan, scald cream over med. heat. Remove from heat. Place the chocolate in a heatproof bowl. Add the hot cream, let sit for 2 min, then whisk until smooth. Whisk in the vanilla. Let stand until cool, but still pourable. Serve over guinness ice cream

Beer Braised Corned Beef and roasted red potatoes

2008-03-15T17:07:00.000-07:00

This recipe was my first time making Corned Beef and the only recipe Ill ever use, so tender and tasty! I found this recipe on http://www.foodtv.com/ (the food network). The orignal had carrots (I hate cooked carrots) and put the carrots and potatoes in the pan with the beer and whiskey. I roasted the potatoes separately. I made a few other changes (in parentheses). Here is the orig. recipe: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34599,00.html

Beer Braised Corned Beef and Roasted Red Potatoes

1 (3lb) corned beef brisket (I used Nathans)
4 garlic cloves (I used 5tsp garlic paste and rubbed it on)
2 large shallots ( I used 1 sweet onion peeled and quartered)
2 T pickling spice (came with the brisket)
2 tsp caraway seeds (left them out)
2 (12oz) bottles beer (not light---I used Bass Ale)
1/2 C Irish Whiskey (I used Jamesons)
6 red potatoes, cut into 1 inch cubes
4 sprigs fresh dill (I omitted)

Preheat oven to 250 degrees F. I rinse the corned beef because the blood grosses me out. Put the corned beef in a large roasting pan, rub with garlic paste, add onions, pickling spice, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the three hours, mix the potatoes with some olive oil, salt and pepper (and fave spices), and place in separate roasting pan and place in oven with the meat for another 2 hours. I turned up the heat to 300 degrees for the last hour. Remove meat, check temp,aAllow juices to redistribute for about 5 min before slicing. Serve with Guinness mustard (see my blog for recipe under sauces)The potatoes needed about 10 more min at 450 degrees after meat was done and taken out of the oven.

Irish Potato Candy

2008-03-15T17:01:00.000-07:00

No this recipe does not have potatoes in it, but they look like little potatoes---so cute. Sooooo good. Very sweet, so you only need eat a few. Tastes kind of like buttercream frosting with coconut in it. I think I got the recipe from http://www.allrecipes.com/ cant remember.

Irish Potato Candy

1/4 C unsalted butter, softened

4 oz cream cheese, softened

1 tsp vanilla extract

1 box confectioners sugar (approx 4 C)

2 and 1/2 Cups flaked coconut

2-3 T ground cinnamon (to roll "potatoes" in)

In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners sugar, beat unitl smooth. Mix in the coconut. Roll into balls or potato shapes and roll in the cinnamon. Chill to set.

Irish Soda Bread

2008-03-15T16:53:00.001-07:00

I have never made this before and now will never BUY Irish Soda Bread again! This recipe is too good and too easy!!!! This was the most moist, flaky soda bread Ive ever eaten. I got the original recipe from http://www.allrecipes.com/, it was simply called Irish Soda Bread (by Carol Fritz). The only change I made was I added currants and I cooked it for longer than it said (I put my cooking time in here). I also liked this recipe because I hate when soda bread has caraway seeds in it and this one does not. Enjoy, let me know if you like it!

Irish Soda Bread

Ingredients:

4 C all purpose flour

1 T sugar

1 and 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/4 c cold butter

1 C golden raisins

3/4 C-1 C currants

1 and 3/4 C low fat buttermilk

In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Add raisins and currants. Stir in buttermilk until just moistened. Turn into a lightly floured surface; gently knead 6-8 times. It is very sticky.

Place on an ungreased baking sheet; pat into a round (I did oblong) loaf. Using a sharp knife, cut a 1 inch cross about 1/4 inch deep on top of the loaf. Bake at 375 degrees for about 45-50 min (I did 50), or until golden brown. Cool on wire rack.

Homemade Garlic Croutons

2008-02-26T19:53:00.000-08:00

I bought some bread from Wegman's and decided to make croutons with about 1/2 of the loaf (it was a nice sourdough).
approx 3 Cups day old sourdough bread, cut into cubes
2-3 T olive oil (I used 3)
few shakes garlic powder
salt to taste
1 shake cayenne pepper (optional)
few shakes Italian Seasoning
Preheat oven to 350 degrees, Toss all ingredients together. Place in oven uncovered and cook until croutons get nice and crispy (approx 25 minutes). Toss them every 10 minutes or so. These are so flavorful. I put them in caesar salad, but they would be great tossed in soup.

Creamy Roasted Tomato Soup

2008-02-26T19:23:00.000-08:00

This was such a great soup, roasting the tomatoes gives the soup an intense tomato flavor, red pepper flakes give it a bit of a kick! I got the idea from a Bobby Flay recipe, but changed it completely to make it my own. Here is original recipe: http://www.foodnetwork.com/food/recipes/recipe /0,,FOOD_9936_10158,00.html

and here is mine:

Creamy Roasted Tomato Soup

10 plum tomatoes, halved lengthwise, seeds removed

4 T olive oil, divided

garlic powder

salt and pepper to taste

5 cloves of garlic, minced

tsp sugar

3 C vegetable stock

2 T basil, chiffonade, plus extra for garnish

1/2 C heavy cream

1/2 C fat free half and half

Red pepper flakes to taste (optional)

Preheat oven to 350 degrees. Place tomatoes in large baking dish and drizzle with 2 T olive oil. Shake garlic powder--one shake over the whole thing. Season with sea salt and pepper. Roast for 25-30 min (I did 30 min). until the tomatoes are soft.

Heat remaining olive oil over med and saute garlic for 1-2 minutes. Add tomatoes and their juices, stock, basil and sugar. Cook for 20 minutes. Using an immersion blender blend the soup until pureed (takes a while with the tomatoes), or put the soup in the blender in batches and once smooth, add cream and 1/2 and 1/2 and cook another minute or two. I added red pepper flakes for a kick and some more salt to taste. I ladled them into bowls and topped them with a bit of shredded cheddar and fresh basil, chopped.

Parmesan Dijon Chicken

2008-02-20T19:15:00.000-08:00

I was looking for a new chicken recipe and I found one!!!! I got it from Erin's Eats. Seriously it is my new fave chicken recipe, so easy and so yummy that i was so sad for the last piece. This cooks up so yummy and crunchy. I made some changes which I highlighted.

Parmesan Dijon Chicken

1/4 c melted butter

2 T Dijon Mustard

3/4 C dry bread crumbs (I used Italian)

1/4 C parmesan cheese

6 boneless chicken breasts (I used 4)

Heat oven to 375 ( I did it to 400), Mix butter and mustard until well mixed, use whisk. Mix bread crumbs and parmesan cheese in large dish.

Dip chicken in butter mixture, coat all sides, coat in bread crumb mixture. Place in single layer on 13 x9 x2 pan. I used nonstick foil to line pan and sprayed the chicken with a bit of oil. Bake 25 minutes at 400 and check for doneness. so yuuM!

Sweet, Salty Frito Candy

2008-01-26T14:40:00.001-08:00

This stuff is so great---Ultimate PMS snack!!! Thanks to Cookie Madness... http://www.cookiemadness.net/?p=703 I made a few adjustments that you can see in the recipe below.
2 and 1/4 C pretzels
1 and 1/4 C fritos
15 small peanut butter cups
1 stick unsalted butter
1/2 C brown sugar
2 C milk chocolate chips

Preheat oven to 350 and line pan with non stick foil. Break up pretzels and fritos (I did this in large ziploc) and pour into pan. Unwrap pb cups and cut them into fourths. Dump them on top, scattered.

Place butter in saucepan and melt. Stir in brown sugar and bring to full boil. Boil 1 minute, stirring once or twice. Pour over Frito mixture and bake 8 minutes.

Remove pan from oven and sprinkle chocolate chips over hot candy, return to oven 1 minute. Spread chocolate over candy evenly. Cool at room temp until ready for fridge. Cool in fridge completely and break into pieces.

What-a- Melon Jello Gummy Bear Shots

2008-01-25T18:09:00.000-08:00

OK, I am going to a girls night tomorrow and I wanted to bring a fun drink. Have not had jello shots in ages!!! So I thought that would be fun.

1 pkg (3oz) of Melon Fusion Jello
1 C boiling water
3/4 C Cold Vodka
1/2 C Cold Watermelon Pucker
Gummy Bears
3 oz paper cups (bathroom cups)

Pour boiling water over jello powder in glass pourable bowl. Stir to dissolve. Add vodka and pucker and stir. Pour into 3oz paper cups (only filling about an inch high). Drop a gummy bear or two into each one. Refrigerate for 4 hours. YUM!

Pasta Eggplant Bake

2008-01-25T17:15:00.000-08:00

1 Eggplant, sliced into 1x2 inch slices (fairly thin)
Basting Oil (from Wegmans), or EVOO with garlic
salt to taste
2 C Whole Wheat Pasta
Prepared tomato sauce (I used Paesana Vodka Sauce from Costco) 5 slices low fat mozzerella cheese, sliced

Preheat oven to 450 F. Slice Eggplant and put in baking dish and toss with oil. Bake 15 minutes at 400 and then raise temp to 450 and bake another 10 to 15 minutes until soft. Stirring throughout cooking. While eggplant is cooking boil 2 C Pasta of your choice (we used whole wheat rotini). Cook pasta until done and drain. Mix with enough tomato sauce (or vodka sauce--highly recommended) to coat. Mix in eggplant. Layer sliced cheese over top until covered. Cover dish and bake 25 minutes at 400 degrees F. It is so yummy and pretty healthy.

yes these are my balls--PMS Peanut Butter Balls

2008-01-07T18:33:00.001-08:00

Peanut Butter Balls that is! hahahah! I am PMSing in the worst way, and was craving peanut butter and something crunchy. I put this together because it was all of the things I was craving (besides the butter, which I just know goes in peanut butter balls). They were so good. here is my recipe, which I am mostly posting because I will never remember what I put in them.

PMS Peanut Butter Balls

1 C extra crunchy Jif

1/3 C shredded coconut

6 T butter (approx)

1 and 1/3 C powdered sugar (Confectioners sugar)

1 C graham cracker crumbs

Vanilla extract---just kept adding until it was the right consistency---maybe a tsp or so

Melt butter and then mix in KA mixer with peanut butter, coconut, sugar and graham cracker crumbs. Add vanilla and mix again (could add anything else you might be craving...chocolate chips, toffee bits, potato chips?!). Shape into balls and put in fridge (after you eat lots of the batter). Then eat up!

Not Yo Mama's Cheesy Broccoli Casserole

2008-01-06T11:29:00.000-08:00

So I bought the world's biggest bag of frozen broccoli at Costco last week and have been eating it steamed all week, I wanted something different, but any casserole similar to the classic green bean casserole makes me want to barf. So I made up my own. It is kind of like Macaroni and cheese minus the macaroni and add broccoli.

Not Yo Mama's Cheesy Broccoli Casserole
approximately 5 cups of frozen broccoli florets
1 T Butter
1 heaping T flour
1 1/4 C skim milk
1 oz velveeta, cubed
2 oz low fat mexican cheese blend, shredded (plus another 1/2 cup for sprinkling on top
4 oz Sharp cheddar, shredded
salt to taste

Preheat oven to 350 degrees F. Boil broccoli in salted water for about 8 minutes (10 if you like it softer). Drain, pat dry and set aside (you can do this while you are making the sauce, just make sure you pat dry a little because in mine I did not and in some spots there was some water.) Melt butter over med heat, then add flour and whisk, allow roux to cook until golden and no longer smelling like flour. Add milk slowly, whisking the entire time. Cook for another 2-3 minutes until it coats the back of a spoon. Take off the heat and add cheeses while whisking. Whisk until melted and smooth. Taste and add salt. Put broccoli (cooked) in casserole dish and pour cheese sauce over it and mix. Sprinkle remaining 1/2 C low fat cheese over top. Bake at 350 for 15 minutes covered and 5 minutes uncovered. Yummy! ***I'll post pictures when I find my camera cord.

Black Bean and cheese Quesadillas--healthy

2008-01-03T13:08:00.000-08:00

These were really great! Yield 2

1 recipe of my Black Beans Ole http://karenskooking.blogspot.com/2007/08/karens-black-beans-ole.html

2 South Beach whole wheat wraps (tortillas)

low fat mexican shredded cheese (I use Sargento)--as much as you want (I used about 1/2 cup)

guac (I used this great premade kind--wholly guacamole, because no ripe avocados at the store)

low fat sour cream

Make the Black Beans Ole and spread them on the 1/2 of the wraps and top with some cheese. Fold in half and spray with a little olive oil. Grill them in a pan over med until browned on each side. Cut in half and serve with a Tbsp of Guac and tsp of sour cream. We ate it with steamed garlic broccoli.

my trip to Italy and Spain

2008-01-01T11:42:00.000-08:00

we just returned from our official honeymoon...7 days in Rome and 3 in Madrid...here is a little diary of our trip with some pictures...we stayed at the Hilton Cavalieri in Rome, and hotel Abba in Madrid.

Friday 12/21/07

We arrived tonight and just walked the city all night until we were ready to drop from tiredness. We walked to Vatican City and had paninis (I was not impressed with Italian Paninis--too dry)

Saturday 12/22/07
Today we took advantage of the amazing breakfast buffet at the hotel. We went to many churches today: Church of St Peter's in Chains, San Carlo a la cuatro fountone, Santa Maria of angels, Maria Majore. We walked the Pallentine Hill, went to the Colluseum and the Roman Forum, the Pantheon (another church) as well as the Compodoglio Museum. Yes we did all that by lunch and walked everywhere....so we stoped over by the Pantheon (my fave area) and had lunch at La Scaletta---I had a fabulous salad with baby arugula, basil, tomatoes, fresh mozz and olives and red wine, steve had a pizza with ham and mushrooms and a giant beer. All cafes have giant heaters and everyone eats outside all year round even though it was cold! FUN!

We then went to the Trevi Fountain and the Spanish Steps and went to dinner at Ecco Bombo Restaurant where I had an amazing Lasagna with meat sauce and bechamel, bruchetta and more wine

Sunday 12/23/07

Today we went to the Catacombs Calisca (ancient underground tombs)

Saw the Aurelian Walls (ancient walls to Rome), Pyramid of Cestius, St. Paul's Outside the Walls (Church), we went to lunch by the train station and it was the only bad lunch we have had---the pizza tasted frozen and reheated and the salad was gross, but the beer and wine were yum! We then went to a crypt underneath the Santa Maria della Concezione where there are the remains of 4,000 monks of the Capuchin order and they are arranged all over the walls and as "art" We skipped dinner and had a siesta and then had too many drinks at the hotel bar (with some snacks)...we went for a walk too and steve stepped in dootie!

to the left are is the crypt of the Capuchin monks.

Monday 12/24/07

I was a little hungover for the Vatican...is that a sin???? ( : Had a big breakfast at the hotel and then We went to the St. Peter's Basilica, the crypt of the popes, Cupola Domo (the Dome), Vatican Museum, Sistene Chapel, St. Ignazio, Il Gesu (church), no lunch, we had Gelato by the Pantheon (Pistachio). Dinner was at Caffe Martini--next to the Colusseum (that was our veiw), we had salad Caprese, Grilled veggies, Gnocchi Quatro Formaggi, and homemade Ravioli Bolignese sauce...and a $30 1/2 bottle of wine (oops---always look at the prices) Forum and Colusseum at night.

excuse the awful pics, the light was terrible in the restaurant.

Tuesday 12/25/07 Christmas Day--Buon Natale
Slept in and then went to brunch at hotel. We went to many churches: Piazza Di Pupolo, Sangiovanni Di Lanteran, Santa Maria Maggiore. Then the Baths of Trajan (ruins of baths---huge!!), Circus Maximus, Temple of Vesta and Temple of Portunus. We had lunch at a tourist trap (we were so hungry), the panini was not bad and the wine was good. We then climbed the steps of Tiber Island, had more Gelato by the Pantheon and then later went to dinner at Piazza Barbarini. The restaurant was Ristorante Conti Di Galluccio. We had a great Chianti, Porcini Mushroom Barolo Risotto, Grilled Chicken with Potatoes and Asparagus. Then we walked 4 miles to the vatican to look at the lines for Midnight Mass---I was wearing 3 inch heels!!!

Wednesday 12/26/07

Breakfast at the hotel, then we took the Eurostar (high speed train) into Firenze (Florence), we visited many churches including the well known Duomo and climbed a tall belltower there, unfortunately since the day after christmas is a holiday too (St Stephano Day) all the leather markets were closed ) : So were all the stores such as Fendi, Gucci, etc. We had an AMAZING lunch at this little restaraunt called Borgola la Croce, we had salad with Bresole, Pecorini, Arugula, mushrooms and lemon vinaigrette, and a Calzone with ham and mozzerella. I oopsed and ordered a 1/2 liter of wine and it came in a pitcher---we were a little tipsy when we left. we went to the Duomo again, then the Uffitzi museum, saw The David--which is mammoth, we had dinner at the only place we found that was open...but it was good. Steve had spagetti with tomato sauce and I had penne with a meat cream sauce. Then back to Roma

Thursday 12/27/07

this was a travel day to Madrid---where I was finally reunited with my luggage (which was lost by Alitalia for SEVEN DAYS!!!! and we went to a welcome reception for the Passports Travel Convention and then took a nap and woke up and had yummy sandwiches at the hotel bar.

Friday 12/28/07

had a great breakfast at the hotel...churros, tortilla espanola, cafe con leche, and toast and fruit, then went on a tour of Madrid. We had a yummy smoothie at Cafe & Te and then went to the Prado Museum. We then joined another tour for a "Tapas Crawl" we had a crazy british guide and our crawl lasted 4 hours!!!!!! So fun! we had so many tapas and lots of sangria. My favorite tapas are Tortilla Espanola, Patatas Bravas, Chorizo and fried Calamari.

Saturday 12/29/07 our last day so we just decided to relax...slept in and then missed breakfast, went to Puerta de Sol (area where there is a lot of shopping and cafes) we had Paella de Pollo and Sangria at this wonderful place there called Chiky. Then we bought these crazy wigs as part of a Spanish Christmas Tradition to wear to the Farewell dinner that night. We ate so much food---there were seven different tapas, then dinner, then dessert!!! And a Mariachi Band that was so much fun.

Sunday 12/30/07 one last breakfast before we left and then we went home....it was good to be home!

Rice Krispies Treats House

2007-12-09T18:15:00.000-08:00

Instead of a Gingerbread House...got the recipe from Rachel Ray and we made it at work with the clients. This was our team's house, which I thought came out good (considering mental health consumers are making it). It was fun, and I recommend that you make smaller houses, and/or use cardboard as supports (the rice krispie treats are heavy), that is why ours was the only roof that did not cave in...we put cardboard underneath it. Here is the recipe:

http://www.rachaelraymag.com/recipes/dessert-recipes/marshmallow-treat-gingerbread-house-recipe/article.html

Snickerdoodles

2007-12-09T18:10:00.000-08:00

I am doing a cookie exchange at work, and figured I would make my fave cookie, snickerdoodles.... The original recipe is Mrs. Sigg's snickerdoodles from http://www.allrecipes.com/:

http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/Detail.aspx

The only changes I made were I increased the white sugar to 3 T and ground cinnamon to 3 tsp at the end to roll the cookies in. These were the best snickerdoodles, so soft and yummy!!!!

"unfried" zucchini

2007-12-09T18:08:00.000-08:00

Courtesy of Dori at the Foodie Fashionista Blog:

http://foodiefashionista.blogspot.com/2007/08/fried-zucchini-chips.html

These came out great!!!!! So yummy and I think they would be good also with Horseradish sauce.

Creamy Alfredo and Mushroom Pasta

2007-12-02T18:09:00.000-08:00

I used an old CL recipe for the alfredo sauce (below), sauteed mushrooms and added them and Smart Taste Pasta by ronzoni (extra fiber and calcium), put in baking dish and baked with some asiago cheese on top and drizzled a teeny little bit of truffle oil on top with lots of cracked black pepper. It was yum! Such good comfort food.

Cooking Light Pasta with Alfredo Sauce

1 Tbsp butter

2 small cloves garlic, minced

1 Tbsp flour

1 1/3 C skim milk

2 T low fat cream cheese

1 C grated parmesan cheese

salt and cracked black pepper to taste.

2 C uncooked pasta (I used Smart Taste corkscrews)

Boil pasta according to directions, drain, set aside. Melt butter over med. Cook garlic for about 1 minute and add flour and whisk, cook until slightly browned (about a minute or so). Add milk slowly, keep whisking constantly and cook about 8 minutes (until thickened). Add cream cheese and whisk to melt, cook 2 minutes. Add Parmesan cheese and whisk until melted. Turn off heat. Taste and add salt and pepper. Pour over pasta.

Sauteed Mushrooms

1 container baby bella sliced mushrooms

1 T olive oil

1 clove garlic

1/4 C dry sherry

lots of pepper and a little bit of salt (couple of shakes)

cook garlic over med in olive oil for about a minute and add mushrooms, stir and add sherry, salt and pepper. stir occasionally and cook until all liquid is gone. Take off heat and set aside.

Preheat oven to 350 degrees. Put pasta and alfredo sauce in casserole dish and mix in some of the mushrooms. Sprinkle more mushrooms over top and sprinkle some shredded asiago cheese over top. Cracked black pepper and cover and bake for about 10-15 minutes. Once you dish it out drizzle a teensy little bit of truffle oil over top and mix in. When I say teeny, like a drop or two. Otherwise it can overwhelm your dish.

lemon garlic chicken

2007-12-01T18:44:00.000-08:00

Marinade:

2 T fresh squeezed lemon juice

2 cloves garlic, minced

zest of 1 lemon

1/4 c olive oil
salt and pepper to taste

Marinate 4 thin sliced chicken breasts in this marinade for about an hour (I use a ziploc bag). Then heat a teeny little bit of olive oil over med heat and saute chicken breasts (take out of bag, discard rest of marinade), for about 5 or 6 minutes on each side. I served with roasted rosemary potatoes. It was so good!!!! Comment please!

Roasted Rosemary Potatoes

serves 2

3 red skinned potatoes, cubed (NOT peeled)

Olive oil (enough to coat)

salt to taste

Pepper to taste

garlic powder (couple of shakes)

Preheat oven to 450 degrees. Combine potatoes, olive oil, salt and pepper and garlic powder. Put in casserole dish (uncovered) and cook about 45 minutes.

Warms the Cockles

2007-11-25T17:12:00.000-08:00

MMMMM....Chili! I love it, this was my first time ever making it, and I am so pleased with the result. I literally poured over chili recipes for the last week, and came up with one that I really love. Hubby loved it too, I made it for the MU/KU game and MU won!!!! Good luck charm! we like it spicy, so adjust seasonings to suit your taste.
Enjoy!

Karen's soon to be famous Spicy Two Bean Chili

2 Tbsp. Olive Oil
1 med. Mayan Sweet Onion, chopped (use any sweet onion)
3 cloves garlic, minced
1 1/2 lbs 95% lean ground beef
1tsp ground coriander
1/2 tsp cumin
1 1/2 Tbsp Chili Powder
1/2 tsp ground oregano
2 tsp Cayenne

sprinkle of cinnamon
2 bay leaves
3 Jalepenos, sliced (not seeded)
1 (29 oz) can crushed tomatoes
1 (29 oz) can tomato sauce
2 tsp tomato paste
pinch of sugar
1 can Great Northern Beans, rinsed and drained
2 cans black beans, rinsed and drained
1 bottle dark beer (i used Sam Adams Boston Ale) minus 2 swigs ( ;
salt and pepper to taste
Red Pepper Flakes and Cholula hot sauce to taste (any hot sauce will do, I like this one)

Saute onions over med heat in olive oil until translucent (about 8 min). Add garlic and saute another minute. Add beef and brown the meat over med high. (about 10 or so minutes). Add all spices except bay leaves and stir. Add bay leaves, sugar, Jalepenos, tomatoes, tomato sauce and beans and bring to simmer. Add beer. Remember to take two swigs---you earned it! Allow to simmer for about 45 minutes to an hour covered. Discard bay leaves. Taste and add salt and pepper, hot sauce and other seasonings to suit your taste. I put it in a crock pot and kept it on warm for about 2 hours. Serve with shredded colby jack cheese, sour cream and sliced jalepenos. I served it over a little bit of macaroni elbows. It is even better the second day.

Three Mushroom Soup

2007-11-11T17:18:00.000-08:00

This soup is so great!!! I got the original recipe from Wegmans which I will post here, and I will post any changes I made (in orange). I cannot believe that this soup is only 180 calories per cup!!!! So healthy. It calls for heavy cream, but it is very little compared to how many cups it makes. The original recipe makes 12 1/2 cups, so I halved it best I could. We had it with a nice salad....

Three-Mushroom Soup

yield 12 1/2 cups

2tsp and 6 Tbsp butter, divided ( I subbed 1 Tbsp butter with 1 Tbsp canola oil)

2 pkgs (8oz) baby portabella mushrooms (baby bella), reserve 1 Cup

1 med sweet onion, chopped, I used Mayan Sweet (it called for 8oz of prechopped onion that they sell)

3 Shallots, Chopped

2 cloves garlic, minced (I would use more next time, was not enough)

2 pkg (5 oz) shitake mushrooms

1 pkg (3.5 oz) oyster mushrooms

1/2 C dry sherry (my addition)

6 Tbsp. flour

1 Carton (32 oz) Vegetable Stock (I would reserve 2 cups and add if too thick later)

1 Bay leaf

2 sprigs fresh thyme ( I used about a tsp dried)

salt and pepper to taste (I needed a lot of salt)

1/2 pint (8oz) heavy cream

Black Truffle Oil (for drizzling)**dont omit this, it is very necessary, I added a teeny bit to the soup too

1. Add 2 tsp butter to saute pan on MEDIUM. Add reserved cup of mushrooms. Cook, stirring, 3-5 minutes until browned and tender. Set aside for garnish.

2. Melt remaining 6 Tbsp butter in stockpot on MEDIUM. Add onions, shallots and cook, stirring 4 minutes until soft. Add garlic and cook another minute or so (do not brown).

3. Add remaining mushrooms. Cook, stirring, about 5 minutes, until softened (I add dry sherry with the mushrooms). Add flour. Cook, stirring 2-3 minutes until thickened.

4. Add stock, bay leaf and fresh thyme. Bring to boil. Reduce heat to simmer on MEDIUM about 20 minutes uncovered. Season to taste with salt and pepper (I needed a lot of both). Remove bay leaf and thyme sprigs.

5. Lower heat and puree soup with immersion blender (love mine!). Stir in heavy cream. Adjust seasonings if necessary. ***I added some truffle oil here, maybe a tsp.

6. Ladle into soup bowls. Top each with a drizzle of black truffle oil and reserved mushrooms.

180 calories per cup!!!!

Macaroni and Cheese with Jalepenos!!!

2007-11-03T11:45:00.000-07:00

Muy Caliente! I have been wanting mac and cheese so bad lately and hubby likes spicy things, so do I, and I thought Jalepenos would be great, and they were. This is a really great mac and cheese recipe without the Jalepenos too (if I do say so)...I am the mac and cheese queen so I usually just put it together, this time I measured everything so I could put it in the blog...

Mac and Cheese Muy Caliente!

2 C uncooked elbow macaroni (I used Ronzoni Smart Taste to be healthy)

2 T butter

2 T flour

2 C milk (I used 1%)

4 oz Velveeta, cubed (makes it so creamy)

8 oz pkg Colby Jack, shredded (I find this melts the nicest)

salt to taste

2-3 large Jalepenos, sliced thin (more or less or none---all to your taste), plus a few slices for decorating the top

While making the sauce, Boil pasta according to directions on box, drain and set aside. Preheat oven to 350 degrees. Melt butter over med heat and once melted add flour to make a roux. Cook roux until a golden color (whisking continuously) and until no flour smell remains. Slowly add milk, whisking constantly. Simmer milk until mixture coats a spoon. Add velveeta and stir until melted. Take off heat and add colby jack --reserve 3/4 C for sprinkling on top--(important to turn off heat, because if you leave the heat on the cheese can curdle--too hot). Stir until melted and add salt to taste. Keep on low. Saute Jalepenos in a pan for a few min until slightly tender. Add to cheese sauce. Add drained macaroni and stir. Put mac and cheese in casserole dish and sprinkle remaining cheese on top. Layer a few more sliced Jalepenos on top to make it look pretty. Cover and place in preheated oven for about 20-25 minutes. Please comment if you make it and tell me how it comes out!

My take on Pumpkin Pie Dip

2007-10-21T19:32:00.000-07:00

ok, so I made the pumpkin dip (link to original recipe below) and I made some changes...the dip is FABULOUS! Even hubby liked it, he does not even like pumpkin stuff. Serve it with Gingersnaps and you will not be disappointed! Here is the original recipe with my changes in orange:

Pumpkin Pie Dip (Original recipe from Allrecipes.com)

1 8 oz pkg of Cream Cheese, softened (I used low fat cream cheese--cannot notice the difference)

2 C Confectioners sugar (I used 1 3/4 C Confectioners sugar and 1/2 C light brown sugar)

1 15 oz can solid pack pumpkin--not pumpkin pie filling

1 T pumpkin pie spice (heaping Tablespoon, use more if needed)

1 T ground cinnamon (I liked more, I used approx 1 1/2 T--use the 1 T and taste)

1 tsp frozen orange juice concentrate (I omitted this, it seemed like a waste)

Combine Cream Cheese with sugars (I used KA mixer) until smooth. If you are afraid it will be too sweet, add 1 1/2 C confectioners sugar and 1/2 C brown sugar and taste, that is what I did. Scrape down bowl and add spices (add 1 T of each, blend and then taste, add more if needed--I like it spicy). What you have right now would make a great spiced cream cheese if you do not care for pumpkin. Slowly add pumpkin and stir until well blended. I omitted the OJ concentrate because I thought it sounded gross and was a waste to just use a tsp. Refrigerate for at least an hour before serving. Serve with Gingersnaps and/or graham crackers.

Pumpkin Pie Dip

2007-10-21T13:38:00.000-07:00

OK, so I went to a sex toy party the other night and there was this yummy Pumpkin Dip (which was like the filling to a pumpkin pie and it was served with gingersnaps. It was out of this world!!!! So here is a recipe I found on http://www.allrecipes.com/, I have not tried it yet, but plan to this week and then I will post pictures and any changes I make: http://allrecipes.com/Recipe/Pumpkin-Dip/Detail.aspx

the picture with the dip in the pumpkin is from the recipe on allrecipes***