The Skimpy Pantry

White Chocolate Cranberry Cookies

2012-02-15T12:43:00.000-05:00

"The secret to these cookies is the melted white chocolate in the cookie dough itself!"

That's what you'll be able to tell people when you get compliments on these cookies. They taste just how a cookie should--sweet and buttery, soft and chewy--with that little something you can't quite put your finger on. That "something" is melted white chocolate. Need I say more?

White Chocolate Cranberry Cookies
(adapted from Baking Bites)
Printable Recipe
Makes about 3 dozen

Ingredients
2 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
3 ounces white chocolate, melted and cooled slightly
1/2 cup white chocolate chips or chunks
1/2 cup dried cranberries

Directions
1) In a medium bowl, whisk together the flour, baking soda, and salt.
2) In a large bowl, combine butter and sugar until creamy. Beat in egg, followed by vanilla and melted white chocolate.
3) Gradually add the dry ingredients to the wet, mixing until just incorporated. Stir in white chocolate chips and dried cranberries.
4) Shape dough into 1-inch balls and place in a prepared cookie sheet. Bake at 350 degrees for 10-12 minutes or until cookies begin to golden around the edges. Allow to cool before eating. Enjoy!

Thai Chicken Pasta

2012-02-03T13:53:00.001-05:00

This is one of those meals to keep in mind the next time you're in a bind for dinner. None of the ingredients are anything crazy that I'd have to make a run to the grocery store for (ok, except for maybe the peanuts, but use chunky peanut butter instead of creamy and--ta da!--the chopped peanuts are no longer necessary) and it comes together so quickly! Despite some lingering skepticism about the peanut sauce, we loved this one!

Thai Chicken Pasta
(adapted from Recipe Shoebox)
Printable Recipe
Serves 4-6

Ingredients
16 ounces spaghetti noodles
2 cups salsa
skimpy 1/2 cup peanut butter, creamy or chunky
1/4 cup orange juice
2 tablespoons honey
1 1/2 tablespoons soy sauce
2 chicken breasts, cooked and cubed
1/4 cup chopped fresh cilantro, more for garnish
1/4 cup chopped peanuts, optional

Directions
1) Cook pasta according to package directions; drain.
2) While pasta is cooking, in a large skillet, combine the salsa, peanut butter, orange juice, honey, and soy sauce. Heat until sauce thickens and add chicken; heat through. Turn off heat and stir in cilantro.
3) To serve, place chicken mixture on top of noodles. Garnish with additional cilantro and peanuts, if using. Enjoy!

Cabbage and White Bean Soup

2012-01-19T10:35:00.043-05:00

I couldn't not make this soup. When I first read over the ingredients, I thought that the combined flavors would taste sort of Russian. And, if you've read this blog for very long, you know that we have a soft spot for Russia in our house. Cabbage? Vinegar? Someone who's actually from Russia is probably very confused right now, but to me this soup just screamed, "Make me!"

So about now you're probably looking over the recipe ingredients yourself and, if you're like me, you're thinking, "Caraway seeds? Ok, I'll try the soup, but who has caraway seeds sitting in their cupboard?" Because that is exactly what I thought. And then I checked my spice rack and what do you know? I have some. Weird. So if you're wondering if caraway seeds are necessary to this soup--no way. But it does add a complex dill-like, fennel-y taste that you can't quite put your finger on. Still a really delicious soup without the caraway, but definitely a more interesting soup with it.

Cabbage and White Bean Soup
(adapted from A Veggie Venture)
Printable Recipe
Serves 4-6

Ingredients
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1/2 teaspoon caraway seeds, optional
1 tablespoon dried parsley
1 tablespoon dark brown sugar
2 cups cabbage, chopped (about 1/4 medium-size cabbage)
3 cups chicken or vegetable broth
1 (15 ounce) can diced tomatoes
1 (15 ounce) can white beans, rinsed and drained
1 tablespoon apple cider vinegar

Directions
1) In a large soup pot, heat oil and cook the onion until translucent. Add garlic and cook until fragrant.
2) Add the carrots and celery and cook another 3 minutes. Add the caraway, if using, and cook another minute.
3) Stir in parsley, brown sugar, cabbage, and broth and cook for 5 minutes. Stir in tomatoes, cover and simmer for at least 30 minutes.
4) Add beans and vinegar, simmer 5 minutes or until beans are heated through. Serve immediately or let rest for a day to allow flavors to meld. Enjoy!

Popover Upside Down Pizza

2012-01-17T10:28:00.001-05:00

I know I've been a slacker lately. Can I make it up to you by giving you an easy, but delicious recipe? The next time your family is having a pizza night, but you don't have the time to make a crust, try this out instead. The result is a light alternative to the typical crust. Because of how delicate the popover is, I thought pepperoni would be too greasy for my liking (although this is pizza, so you can choose whatever toppings you want), but we love the Italian sausage and green pepper combination. Flavorful, satisfying, and--seriously--so easy! This has become a family favorite.

Popover Upside Down Pizza
(adapted from Recipe Shoebox)
Printable Recipe
Serves 4

Ingredients
1/2 pound ground Italian sausage
1/2 onion, chopped
1/2 green pepper, chopped
1 cup spaghetti sauce
1 1/4 cup mozzarella cheese, shredded, divided
1 egg
1/2 milk
1 1/2 teaspoons vegetable oil
1/2 cup flour
1/4 teaspoon salt

Directions
1) In a large skillet, brown sausage. Pour off excess fat. Add onion and green pepper and cook until soft.
2) Add spaghetti sauce and simmer 10 minutes. Spoon into greased 8x8 inch pan. Top with 1 cup cheese.
Place in 400 degree oven to keep hot.
3) To prepare popover batter, beat together eggs, milk, and oil in a medium-sized bowl. Add flour and salt; beat until smooth. Pour over hot pizza filling, being careful to cover filling completely. Sprinkle with remaining 1/4 cup cheese. Bake at 400 degrees for 25 minutes, or until puffed and golden brown. Enjoy!

Plant Sale Soup

2011-12-15T13:59:00.002-05:00

I love the story behind the title of this soup. Apparently, the recipe comes from a woman who would make it for the volunteers that helped sell her plants. And if you try this recipe, you'll know what a great deal that was.

This soup is hearty and delicious, chock full of veggies and beef. I've been making a lot of soups lately (because--hello!--it's soup season!), to the point where my husband was starting to make not-too subtle comments about exploring other food options for dinner. But this soup? He raved. And then asked for more.

Note: Apologies for the lack of picture. I kept meaning to take one, but ended up taking a bite instead. And before I knew it, there wasn't anything left to take a picture of. Seriously.

Plant Sale Soup
(Adapted from Kitchen Parade)
Printable Recipe
Serves 8

Ingredients
1/2 pound ground beef/turkey
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper
2 celery stalks, diced
2 carrots, diced
1 (15 ounces) can diced tomatoes
1 (15 ounces) can kidney beans, drained and rinsed
1 (15 ounces) can tomato sauce
4 cups beef broth
2 cups chopped cabbage
1/2 cup small pasta, like macaroni
Grated Parmesan cheese, for garnish

Directions
1) Brown meat in large, heavy pot. Drain fat. Add onion and garlic. Cook until onions are soft. Add parsley, dried herbs, salt and pepper; cook for 2-3 minutes.
2) Add remaining ingredients except cabbage and macaroni. Bring to a boil, lower heat, cover and simmer for at least 20 minutes.
3) Add cabbage and macaroni. Return to a boil and simmer until vegetables are tender and pasta cooked, about 10 minutes. To serve, top with Parmesan cheese. Enjoy!

(Labor-Inducing?) Creamy Southwest Chicken Stuffed Peppers

2011-10-31T13:37:00.001-04:00

Sorry about the lack of posts lately, but baby #2 finally arrived (!) and I'm still trying to get back into cooking again, let alone blogging. So please forgive me if posts are a little scarce for a while. In the meantime, here's a fabulous recipe!

I actually made this dish before our baby girl was born. In fact, it was the last meal I ate before I went into labor. Coincidence? Maybe. I'm really not sure whether to attribute going into labor to this meal, or the eggplant parmesan, or those four lemon drop cupcakes--all, of which, I'd eaten that week. (Can you see how desperate I was?) Whatever the case, if you're getting close to your due date--or past it, like I was-- making these peppers for dinner sure couldn't hurt. And, regardless of the outcome, you'll have a good meal before your baby comes.

Creamy Southwest Chicken Stuffed Peppers
(adapted from Buns in my Oven)
Printable Recipe
Makes 8

Ingredients
2-3 boneless, skinless chicken breasts, cooked and shredded
8 ounces cream cheese, room temperature
6 ounces cheddar, grated
1 jalapeno, seeded and finely diced
1 can (4 ounces) chopped green chiles
1 1/2 teaspoon cumin
1/4 teaspoon garlic powder
salt and pepper, to taste
1 cup corn
1 cup black beans
1/4 cup salsa
4 large bell peppers

Instructions
1) In a large bowl, combine the shredded chicken, cream cheese, half of the cheddar, jalapeno, green chiles, cumin, garlic powder, salt and pepper, corn, black beans, and salsa. Stir to combine well.
2) Slice the bell peppers in half from top to bottom. Cut out the stem and remove the veins and seeds. Stuff with the chicken mixture. Sprinkle the tops with the remaining cheese.
3) Bake on a baking sheet for 22-28 minutes at 350 degrees until the peppers are fairly tender and the filling heated through. Enjoy!

Waikiki Sweet and Sour Meatballs

2011-09-28T20:34:00.001-04:00

This is not a typical recipe for our household. Anything with the word "meat" in the title is not going to be made very often around here. However, I knew my husband would love these and that they would be a fun surprise for him when he came home from a lackluster day at work. I was totally right. Not only did he love the meatballs, but we all did. The meatballs are flavorful by themselves, but are fabulous with the sweet and sour sauce.

A few notes: This makes enough sauce to not only coat the meatballs, but to have a little extra for your rice, as well. If just want a light coating of sauce on your meatballs, half the sauce ingredients. Also, I recommend using pineapple in juice (not pineapple in heavy syrup) or the sauce may turn out too sweet. Although you can always adjust the brown sugar to compensate for the additional sugar in the pineapple.

Waikiki Sweet and Sour Meatballs
(adapted from AllRecipes)
Printable Version
Makes about 24 meatballs

Ingredients
MEATBALLS:
1 1/2 lbs. ground beef or turkey
2/3 cup dried bread crumbs
1/4 cup coconut milk
1 egg
1 tablespoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons ginger powder
1/2 teaspoon salt
1/4 teaspoon black pepper

SAUCE:
1 cup packed brown sugar
1/4 cup cornstarch
2/3 cup white vinegar
1 can (20 ounces) pineapple chunks (not in syrup), drained with juice reserved
pinch red pepper flakes
1 medium-sized bell pepper, chopped

Directions
1) In a large bowl, combine all meatball ingredients. Shape mixture by rounded tablespoons into balls.
2) Place meatballs on a baking sheet and cover with aluminum foil, tenting the foil in the middle. Cook at 350 degrees for 20-30 minutes until meatballs are brown and cooked through.
3) While meatballs are cooking, using a large pot, whisk together brown sugar, cornstarch, vinegar, reserved pineapple juice, and red pepper flakes over medium heat. Stir constantly until mixture begins to thicken. Add reserved pineapple and bell pepper.
4) When meatballs finished cooking, add them to the sauce and fold together until combined. Serve over rice. Enjoy!

Slow Cooker Chicken Taco Soup

2011-09-15T16:24:00.000-04:00

Sometimes when I'm in a dinner rut, a good way to get myself out is by making something with the crock pot. It's a good reminder that 1) a good meal doesn't have to be difficult or time-intensive, and 2) I should use the crock pot more often. So when I was in a dinner slump a while back, I decided to whip up some chicken taco soup. It's actually very similar to this easy taco soup, which is a family favorite, so this soup is naturally a hit in our house.

Slow Cooker Chicken Taco Soup
(adapted from AllRecipes)
Printable Recipe
Serves 8

Ingredients
1 medium-sized onion, chopped
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (15 ounce) corn, drained
1 (15 ounce) can tomato sauce
1 (15 ounce) can chicken broth
2 (15 ounce) cans diced tomatoes with green chiles
1 package taco seasoning
1 tablespoon dried cilantro
3 chicken breasts

Directions
1) Put all ingredients in the crock pot, placing chicken on top of the other ingredients. Press the chicken lightly into the other ingredients so just covered. Set slow cooker to low, cover, and cook for 4-5 hours.
2) Remove chicken breasts from the crock pot. Shred chicken and stir back into the soup. Allow the soup to continue to cook 2 hours. Serve soup with cheese, tortilla chips, sour cream, and fresh cilantro. Enjoy!

Raised Waffles aka Yeasted Waffles aka Overnight Waffles aka Waffles of Even More Insane Greatness

2011-09-07T13:45:00.000-04:00

More than a year ago, I was on the search for a delicious waffle recipe. Luckily for me, Orangette had just completed the same search and done all of the hard work for me by deciding on two winning waffle recipes. I have made the Waffles of Insane Greatness more times than I can remember. They are wonderful! Fabulous flavor, light and crispy. I was so satisfied that, to my embarrassment, it has taken me this long to get around to making the other recipe she recommended. My profuse apologies. Seriously. I am genuinely sorry that I have not taken the time to make these yeasted waffles before. I have done myself, my family, and my blog readers a huge disservice.

Because these waffles are AMAZING. So light and crispy, so soft and tender inside. The yeast created a more complex flavor that I just loved. And, if you're one of those people that plan ahead, you can do 90% of the work the night before and then there's little to do for breakfast. (Or if you're more like me, you make the batter after having just eaten breakfast and then have waffles ready for dinner.) Either way, you must try these waffles!

Raised Waffles
(from Orangette)
Printable Recipe
Serving size varies depending on waffle maker

Ingredients
½ cup warm water
1 package (2 ¼ teaspoons) dry yeast (not instant yeast)
2 cups milk, warmed
1 stick (½ cup) butter, melted and cooled slightly
1 teaspoon salt
1 teaspoon sugar
2 cups flour
2 eggs, lightly beaten
¼ teaspoon baking soda

Directions
1) Pour the water into a large mixing bowl. (The batter will rise to double its volume.) Sprinkle the yeast over the water, and let stand to dissolve for 5 minutes.
2) Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. Cover the bowl with plastic wrap, and let it stand overnight at room temperature.
3) Before cooking the waffles, preheat a waffle maker to your preferred setting.
4) Just before cooking the waffles, add the eggs and baking soda, and stir to mix well. The batter will be thin. Pour an appropriate amount of batter into your hot waffle maker; this amount will vary from machine to machine. Cook until golden and crisp. Enjoy!

Strawberry Cake

2011-09-01T13:45:00.001-04:00

Ok, not only is this cake impressive-looking, but it's also just plain delicious. And--oh yeah!--it's really easy. I love recipes like that.

Strawberry Cake
(adapted from Martha Stewart)
Printable Recipe
Serves 8

Ingredients
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter
1 cup plus 2 tablespoons sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, halved and hulled

Directions
1) Whisk flour, baking powder, and salt together in a medium-sized bowl.
2) In a larger bowl, mix together butter and 1 cup sugar with an electric mixer until pale and fluffy. Add egg, milk, and vanilla and mix until just combined. Add dry mixture gradually, mixing until just smooth.
3) Pour batter into a greased 9-inch springform pan. Arrange strawberries cut-side down on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
4) Bake at 350 degrees for 10 minutes then reduce oven temperature to 325 and bake cake until golden brown and a tester comes out clean, about 45-55 minutes. Let pan cool and cut into wedges. Serve with whipped cream. Enjoy!

Blueberry Crumb Bars

2011-08-30T13:15:00.002-04:00

Summer feels like it's finally winding down. At least, the temperature hasn't gone above 95 in a while, so autumn must be just around the corner. (Right? Right?!) But before I could say good-bye to the summer produce, I needed to make at least one more blueberry recipe. This time, just your typical crumb bar. Although, typical is not at all the right word, because these bars are so perfect! Not overly sweet, slightly tangy from the lemon juice, and a perfect crumble crust. Are there still freshly-picked blueberries at your grocery store or farmer's market? Pick up a carton and make a batch of these today!

Blueberry Crumb Bars
(adapted from Smitten Kitchen)
Printable Recipe
Makes 12 to 16 bars

Directions
1/2 cup sugar
1/2 teaspoon baking powder
1 1/2 cups flour
1/2 cup cold butter (1 stick)
1 egg
1/8 teaspoon salt
Juice of one lemon
2 cups fresh blueberries
1/4 cup sugar
2 teaspoons cornstarch

Ingredients
1) In a medium bowl, stir together 1/2 cup sugar, flour, baking powder, and salt. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into a greased 8x8 pan.
2) In another bowl, stir together the 1/4 cup sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
3) Bake at 375 degrees for 35-45 minutes, or until top is slightly brown. Cool completely before cutting into squares. Enjoy!

Browned Butter Oatmeal Butterscotch Bars

2011-08-23T14:00:00.003-04:00

I know it's bad form to try out new recipes on guests, but I confess that I do it all the time. For example, these butterscotch bars. I was having friends over for a dessert night (friends that I knew wouldn't judge me if something turned out badly) and decided it would be a good time to try a few new things. Some definitely turned out better than others, but that's the beauty of having friends that don't care how pretty something looks, as long as it tastes good. Fortunately, these bars are both easy on the eyes and your mouth; one of my friends even asked for the recipe. The butterscotch has a more subtle flavor than you would initially think, given the amount of butterscotch chips, but the browned butter flavor really compliments the butterscotch in a wonderful way. Plus, I really love desserts that incorporate oatmeal. Basically, I couldn't stop eating these until the entire pan was gone. And that didn't take long.

Browned Butter Oatmeal Butterscotch Bars
(from Mel's Kitchen Cafe)
Printable Recipe
Makes 18-24 bars

Ingredients
BARS:
1 1/4 cups flour
2 cups oatmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butterscotch chips
16 tablespoons (2 sticks) butter
1 cup packed dark brown sugar
1 egg
2 teaspoons vanilla

GLAZE:
1/4 cup butterscotch chips
2 tablespoons dark brown sugar
1 tablespoon water
1/8 teaspoon salt

1) In a medium-sized bowl, whisk together the flour, oats, baking soda, and 1/2 teaspoon salt. Place the 3/4 cup butterscotch chips in a large bowl.
2) In a small saucepan, melt the butter over medium heat and let the butter cook until golden brown in color, about 10 minutes, taking care not to burn. Pour the hot butter over the butterscotch chips and whisk together until melted and smooth. Whisk in 1 cup brown sugar until combined. Whisk in the egg and vanilla. Stir in the flour mixture, just until incorporated.
3) Scrape the batter into a greased 13x9 pan and smooth the top, spreading the batter evenly to the edges. Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs, about 15-17 minutes.
4) While the bars are baking, place the 1/4 cup butterscotch chips, 2 tablespoons brown sugar, water and 1/8 teaspoon salt in a small pan or microwave-safe bowl. Melt the mixture over the stove until melted and smooth, or in the microwave, about 2 minutes on 50% power. Whisk to combine well.
5) Drizzle the glaze over the warm bars. Let the bars cool completely. Enjoy!

Spaghetti with Chickpeas

2011-08-18T13:59:00.000-04:00

This recipe originated as a way for marathoners to carbo-load before the big race. I'm about as far away from running a marathon (or any race, for that matter) as my fat belly can take me. But that didn't stop me from trying the recipe. And thinking it was delicious. And wanting to eat more. And about how I could make this the next time I host a marathon runner. Or have fresh basil on hand and want to make spaghetti with a twist.

Spaghetti with Chickpeas
(adapted from New York Magazine)
Printable Recipe
Serves 4 (or 2-3 marathoners)

Ingredients
1 can (15 ounce) chickpeas, rinsed and drained1/2 cup chicken stock
1/2 cup bacon, diced (about 2 ounces)
olive oil
1 medium onion, thinly sliced
4 cloves garlic, minced
Pinch chile flakes
1 (14 ounce) can diced tomatoes
10 to 15 basil leaves, roughly torn
Salt and pepper to taste
12 ounces spaghetti
Freshly grated Parmesan cheese to taste

Directions
1) Set 1/3 cup of chickpeas aside. In a blender or food processor, combine remaining chickpeas with chicken stock and pulse a few times until chickpeas are chopped to desired consistency.
2) Place a large pot over medium heat and add diced bacon. Sauté for 3 to 4 minutes until beginning to crisp. Add olive oil, if needed, onions, garlic, and chile flakes. Continue cooking until onions and garlic are translucent, about 5 to 8 minutes.
3) Add chickpea mixture, tomatoes, and basil, and let simmer for 20 minutes. Season to taste with salt and pepper.
4) While sauce is cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente. Reserve up to one cup of pasta water and drain the rest.
5) Toss pasta with chickpea sauce and reserved chickpeas. Add about half of the reserved pasta water until evenly coated and heated through, about one minute. If sauce still feels too thick, add reserved pasta water as needed. Add salt again, to taste, and serve with grated Parmesan. Enjoy!

Vegetable Korma

2011-08-16T14:20:00.000-04:00

The great thing about curries is that you can use pretty much any vegetable you like and it will still taste good. I stuck pretty close to the original recipe this time and used potatoes, carrots, bell peppers, and peas. But it should go without saying that there are many other vegetables that would be delicious substitutes. And adding a can of chickpeas will make these an even heartier meal.

On a side note, I have a crate-full of V8 from Costco at my disposal, so I used a can of that as a substitute for the tomato sauce. The family didn't know the difference, and, hey! I gotta use it up somehow. The recipe is written here using tomato sauce, but if you do decide to substitute a little V8 magic, make sure you halve the salt to compensate. Unless you use the low-sodium V8. Then you're on your own.

Vegetable Korma
(adapted from AllRecipes)
Printable Recipe
Serves 4

Ingredients
1 1/2 tablespoons vegetable oil
1 small onion, diced
1/4 teaspoon ginger powder
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and diced
3 tablespoons ground unsalted cashews
1 (4 ounce) can tomato sauce
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1 bell pepper, chopped
1 cup coconut milk
1 handful fresh cilantro for garnish

Directions
1) Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger powder and garlic, and continue cooking 1 minute.
2) Add potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
3) Stir peas, bell pepper, and coconut milk into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve. Enjoy!

Burg's French Toast (Fried French Toast)

2011-08-09T19:15:00.002-04:00

Some friends of ours were unloading kitchen goods before they moved and gave us a loaf of bread. And when you have extra bread what do you do? Make french toast. This recipe has been sitting in my "to-make" pile ever since I read the book A Homemade Life more than a year ago and I'm glad that I finally got around to making them. Because these are definitely not your average french toast: they are the fried alternative. Do I even need to elaborate? Just read these three words: Fried. French. Toast. They are seriously delicious. Now go make yourself a very happy person and eat an extra slice for me.

Burg's French Toast (Fried French Toast)
(adapted from A Homemade Life)
Printable Recipe
Serves 2-3

Ingredients
3 eggs
1 cup milk
1 tablespoon sugar
1 teaspoon vanilla
1/4 teaspoon salt
dash of ground nutmeg
canola or other flavorless oil
6-8 slices day-old bread, about 3/4 inch thick, cut on the diagonal (French bread or challah is recommended, but any bread that isn't too dense will work. I happened to use plain old white.)

Directions
1) Break the eggs in a wide, shallow bowl or a square Pyrex dish. Whisk the eggs to break up the yolks. Add the milk, sugar, vanilla, salt, and nutmeg and whisk to blend.
2) Place a heavy large skillet over medium-high heat, and pour enough oil to completely coat the bottom of the skillet. Let the oil heat until you can feel the warmth radiating from it when you hold your hand close over the pan. To test the heat, dip the tip of a finger into the egg mixture and flick a drop into the oil. If it sizzles, it's ready.
3) When the oil is almost hot enough, put 2 slices into the egg mixture, allowing them to rest for 30 seconds per side. They should feel heavy and thoroughly saturated, but they shouldn't be falling apart.
4) Carefully place the slices in the skillet. They should sizzle upon contact, and the oil should bubble busily around the edges. Watch carefully so the slices don't burn. Cook until the underside of each slice is golden brown, 1 to 2 minutes. Remove to a plate lined with a paper towel, and allow to sit for a minute or two before serving. Serve hot.
5) Repeat with the remaining bread. If, at any point, the bread starts to burn before it has a chance to brown nicely, turn the heat back a little. The oil should be kept nice and hot, but not smoking. Enjoy!

Bacon and Swiss Muffins

2011-08-05T14:15:00.002-04:00

There was no way I couldn't make these muffins when I saw them on my friend's food blog. Bacon and cheese in a biscuit-like muffin? It didn't take me very long to determine that these needed to be made for breakfast. Served with eggs and fruit, of course. Because I will warn you right now: just like eating bacon and a slice of cheese toast do not make a complete meal, neither do a couple of Bacon and Swiss Muffins. Although these muffins are so wonderfully savory and delicious, you do run the risk of getting a bacon hangover that will compel you to nap by about 9 am. You've been warned.

Bacon and Swiss Muffins
(adapted from Virtual Goody Plate)
Printable Recipe
Makes 1 dozen

Ingredients
8 thin slices smoked bacon
2 cups flour
2 tablespoons sugar
1 tablespoons baking powder
1/2 teaspoon salt
1 egg, room temperature
4 tablespoons butter, melted*
1 cup milk, room temperature
2 tablespoons sour cream or plain yogurt
3/4 cup finely diced Swiss cheese (about 3 to 4 ounces)

Directions
1) Roughly chop the bacon slices. In a frying pan over medium-high heat, cook the bacon slices until crisp, 6-8 minutes, turning as needed. Using tongs, transfer to paper towels to drain. Let bacon cool, then crumble, if desired. Set aside.
2) In a bowl, stir together the flour, sugar, baking powder and salt.
3) In another bowl, whisk together the egg, melted butter, milk and sour cream until blended. Add the egg mixture to the dry ingredients and stir just until evenly moistened. The batter will be slightly lumpy.
4) Using a large rubber spatula, fold in the bacon and cheese just until evenly distributed, no more than a few strokes. Do not overmix. Spoon the batter evenly into prepared muffin cups.
5) Bake at 400 degrees until golden, dry and springy to the touch, 20 to 25 minutes. A toothpick inserted into the center should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature. Enjoy!

*For added bacon flavor, replace 2 tablespoons of the melted butter with 2 tablespoons bacon grease.

Oatmeal Zucchini Cookies

2011-07-28T15:58:00.042-04:00

In keeping with my promise to my husband that I wouldn't make savory zucchini dishes for a while, here's yet another sweet zucchini recipe. And these are seriously good cookies! Even if they were just plain oatmeal cookies they would be delicious--soft, yet chewy--but don't forget that these babies have zucchini. So it's practically a health food! (Just ignore the amounts of butter and sugar.) Plus, spread on some frosting (if you're feeling crazy) and you're in for a bite of oatmeal cookie heaven.

Oatmeal Zucchini Cookies
(adapted from Martha Stewart)
Printable Recipe
Makes about 2 dozen

Ingredients
1 cup flour
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
dash nutmeg
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup finely grated zucchini, drained of excess liquid
1 cup oatmeal

Directions
1) Sift flour, cinnamon, baking soda, baking powder, salt and nutmeg into a bowl. In a separate large bowl, beat butter and the sugars until pale and fluffy. Beat in egg and vanilla.
2) Beat flour mixture into butter mixture. Mix in zucchini and oats. Refrigerate until firm, about 1 hour.
3) Drop about 2 tablespoons of dough at a time onto parchment-lined baking sheets, spacing about 2 inches apart. Bake at 350 degrees until edges are golden, about 15 minutes. Let cool on a wire rack. Enjoy!

Pepperoni Pizza Puffs

2011-07-26T21:58:00.000-04:00

This is a fun, easy meal for the next time you want to please your child (or husband) with a twist on pizza. Texturally, they are definitely more of a puff than a muffin (reminiscent of Cheddar Cheese Puffs), but their lightness makes you appreciate the pepperoni even more. And they're delicious!

Pepperoni Pizza Puffs
(adapted from Every Day with Rachel Ray)
Printable Recipe
Makes 1 dozen

Ingredients
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded
4 ounces thick pepperoni slices, roughly chopped
1/2 cup spaghetti sauce

Directions
1) In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.
2) Stir in the mozzarella and pepperoni; let stand for 10 minutes. Stir the batter and divide among greased muffin tin cups.
3) Bake until puffed and golden, 20 to 25 minutes. Allow to cool 5 minutes.
4) Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the spaghetti sauce for dipping. Enjoy!

Sweet Zucchini Pie with Oatmeal Streusel Topping

2011-07-20T19:49:00.001-04:00

I already know what you're thinking. A sweet pie filled with zucchini sounds a little unusual, but trust me on this one: it's delicious! I have mentioned before that my husband doesn't care for zucchini. So I made this pie one night when I knew he'd be working late and couldn't see what was in it. Of course, he had a few bites when he came home. And of course, he raved the next morning about how good it was. I knew I should have waited until he was done eating his piece of pie for breakfast (that's what leftover pie is for!) before I told him that it was made with zucchini and not apples (seriously, it tastes just like an apple pie!) because then he gave me the "how could you deceive me like this?" look, which doesn't go well with either breakfast or pie. But it was worth it. And, by the way, feeding my family vegetables at breakfast? Am I a rock star mom or what?

Sweet Zucchini Pie with Oatmeal Streusel Topping
(adapted from AllRecipes)
Printable Recipe
Serves 8

Ingredients
PIE:
5 cups zucchini, cut length-wise, peeled and seeded, and sliced

1 1/4 cups sugar

2 tablespoons all-purpose flour

1 1/2 teaspoons ground cinnamon

1 1/2 tablespoons cream of tartar

2 tablespoons lemon juice

1/8 teaspoon salt

1/4 teaspoon ground nutmeg

1 9 inch pie crust

TOPPING:

1/2 cup butter
3/4 cup four
3/4 cup rolled oats
1/2 cup brown sugar
1 tablespoon cinnamon.

Directions
1) In a medium-sized pot, boil zucchini until tender, about 5 minutes.
2) While zucchini is boiling, combine all topping ingredients in a medium-sized bowl until crumbly. Set aside.
3) Drain zucchini and let stand in cold water for about 5 minutes, then drain and pat dry.
4) Place zucchini in a large bowl. Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt, and nutmeg. Mix well and place filling into the pie crust.
5) Bake at 400 degrees for 35 to 45 minutes or until crust is golden brown. Drizzle with caramel sauce or eat plain. Enjoy!

Chocolate Zucchini Bundt Cake

2011-07-14T14:13:00.063-04:00

I was overloaded with zucchini the other day, but since my husband doesn't like zucchini, I told him I'd only use it in sweet dishes. No more savory zucchini recipes for me. (Well, at least for the next week or so.) One thing my husband does like, however, is chocolate. And I knew he wouldn't complain about this one. This cake is so moist and delightfully chocolatey, he would never have guessed there was zucchini it in. That is, if he hadn't grated it up for me.

Chocolate Zucchini Bundt Cake
(adapted from Simply Recipes)
Printable Recipe
Makes 10-12 servings

Ingredients

CAKE:
2 1/2 cups flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups shredded zucchini
1/2 cup milk
1 cup chocolate chips

GLAZE:
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla

Directions
1) Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2) With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, and zucchini.
3) Alternately stir the dry ingredients and the milk into the zucchini mixture, including the chocolate chips with the last addition.
4) Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake at 350 degrees for 45-50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5) While cake is cooling, mix together powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla. Beat until smooth. Drizzle glaze over cake. Enjoy!

Blueberry Butterscotch Bars

2011-07-12T13:43:00.003-04:00

I had some blueberries to use and was looking for something different--something besides the muffins, crisps, and crumbles--when I found these babies. You may be thinking, blueberries and butterscotch? Really? But it somehow works. There's nothing fancy about these, but they're very good. We liked them best when they were still warm.

Blueberry Butterscotch Bars
(from Cookie Madness)
Printable Recipe
Serves 12-16

Ingredients

1 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup butter, softened
1 cup sugar
2 cups blueberries, fresh or frozen
1/2 heaping cup butterscotch chips
2 tablespoons brown sugar

Directions
1) Mix flour, salt, baking soda, butter and sugar. Fold in blueberries.
2) Press dough gently but firmly into a greased 9x 13 pan.
3) In a small bowl, mix butterscotch chips with brown sugar and spread over the top of the dough.
4) Bake at 350 degrees for 25-30 minutes or until the dough begins to golden. Enjoy!

Vegetable Soup with Sweet Basil

2011-07-08T14:39:00.000-04:00

Really, the title of this soup does not do it justice at all. It should actually be called "Amazingly Delicious Vegetable Soup with Sweet Lovely Basil that Makes my Husband Gladly Eat Zucchini Without Complaining." But that seems a little excessive, so let's just stick with the original title of "Vegetable Soup with Sweet Basil." I think you'll agree that it doesn't quite have the same ring to it, but it fits.

This is a such fabulous soup to make for when you are overloaded with tomatoes, basil, and a little bit of everything else from all that planting you did. (Or when you benefit from having nice neighbors who share their garden bounty, like I do). This soup takes advantage of all those fresh vegetables you have lying around in the most flavorful way. And do not be frightened by the 30 basil leaves the recipe calls for. You may think it will be overwhelming, but, on the contrary, it is what makes this soup shine.

Vegetable Soup with Sweet Basil
(adapted from Simply Recipes)
Printable Version
Serves 6

Ingredients

6 tablespoons olive oil, divided

3 tablespoons water
1/2 large red onion, chopped
2 leeks, white part only, sliced
1 large potato, peeled and cubed
2 stalks celery, sliced
2 medium carrots, peeled and sliced into rounds
1 medium-sized zucchini, cubed
12 fresh green beans, cut into 1 inch pieces
2 quarts vegetable or chicken stock
4-6 ripe tomatoes, seeded
4 garlic cloves
30 fresh basil leaves, washed and dried
1/2 teaspoon black pepper
salt to taste
hot sauce to taste

Directions
1) In a large stockpot, combine 3 tablespoons of the olive oil with the water.
2) Add the onion, leeks, potato, celery, carrots, zucchini and green beans; sauté over medium-low heat until all the water evaporates. Do not brown the vegetables.

3) Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.

4) Meanwhile, put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil in a food processor or blender. Pulse until pureed.

5) Stir the puree into the cooked soup. Do not let the soup return to a boil. Season with pepper, and salt and a few dashes of Tabasco to taste. Enjoy!

Blueberry Coffee Cake

2011-06-30T14:06:00.001-04:00

The grocery store was having a sale the other day on blueberries: buy 1, get 2 free! It was a deal too amazing to pass up. And then I promptly made Blueberry Coffee Cake to surprise my husband for breakfast one morning. We were somehow out of powdered sugar (gasp!), so I didn't make a glaze, but that didn't stop us from eating the entire thing in less than 24 hours. And then lamenting to each other about the coffee cake being gone. Because this is one good coffee cake.

Blueberry Coffee Cake
(adapted from Betty Crocker)
Printable Recipe
Serves 8

Ingredients
Crumb Topping:
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 butter, softened

Coffee Cake:
2 cups flour
heaping 3/4 cup sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 1/4 cups blueberries, fresh or frozen (thawed and drained)

Directions
1) In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with a fork until crumbly. Set aside.
2) In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds until combined. Fold in blueberries.
3) Grease bottom and sides of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. Spread batter in pan. Sprinkle with topping.
4) Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan. Enjoy!

Cheesy Herb Zucchini and Red Onion Flatbread

2011-06-21T14:09:00.001-04:00

I saw a picture of this dish and thought it looked too beautiful not to make. I knew my husband is not a big fan of zucchini (gasp!), but I can sometimes get away with making it anyway. And it looks so impressive with so little work! How could I not make it? Sadly, I don't feel like my picture does it justice. I was only able to snap a quick one before my camera died. (My husband hides the power cord in the most logical places!) But believe me, this flatbread is easy, delicious, and just so pretty. Whip this up for your next luncheon.

Btw--the directions state to spread half the herb mixture on the long half of the dough and then fold it over on itself so there's a lovely pocket of herb cheesiness. However, if you're crunched for time, you can easily skip this step altogether and spread the herb cheese mixture over the entire thing and continue in the directions as stated.

Cheesy Herb Zucchini and Red Onion Flatbread
(adapted from Bon Appetit)
Printable Recipe
Makes 1 large flatbread

Ingredients
3/4 cup cream cheese, room temperature
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried dill
1/4 teaspoon black pepper
salt to taste
1 pizza dough
1 cup grated parmigiano reggiano or parmesan cheese, divided
1/2 large red onion, sliced
1 medium-sized zucchini, sliced
olive oil

Directions
1) In a medium sized bowl, combine the first eight ingredients (through salt to taste). Set aside.
2) Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment and spread out dough, if needed.
3) Carefully, so as not to rip the dough, spread half of herb cheese mixture over the long half of dough, leaving 1/2-inch border. Sprinkle with half of parmigiano reggiano.
4) Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Carefully, spread remaining herb cheese mixture over top.
5) Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with olive oil; sprinkle with remaining parmigiano reggiano and salt and pepper, to taste.
6) Bake bread at 400 degrees until puffed and deep brown at edges, 20-25 minutes. Enjoy!

Cornmeal Pancakes

2011-06-16T14:22:00.001-04:00

I know I've said this before, but these pancakes were fantastic! I just happened to buy cornmeal and just happened to be in a bind for dinner (quick dinner = breakfast) and just happened to have a cornmeal pancake recipe I'd been wanting to try. These were light, tasty, and such a delicious alternative to the everyday pancake.

Cornmeal Pancakes
(from Chicago Tribune)
Printable Recipe
Serves 2-4

Ingredients
1 cup white or yellow cornmeal
1 teaspoon salt
2 tablespoons melted butter
1 to 2 tablespoons honey, sugar or maple syrup
1 cup boiling water
1/2 cup milk
1 egg
1/2 cup flour
2 teaspoons baking powder

Directions
1. Combine the cornmeal, salt, butter and honey in a large bowl. Pour the boiling water over top and whisk well to combine. Cover tightly and let stand at least 10 minutes.
2. Measure the milk into a measuring cup. Add the egg and beat well with a fork until smooth. Stir this into the cornmeal mixture.
3. Sift together the flour and baking powder and stir into the cornmeal mixture with a few swift strokes until just combined.
4. Heat the griddle until a few drops of water skitter across the surface. Butter or grease the griddle lightly, then pour the batter in one-third-cup measures. Over medium heat, cook batter until bubbles stop appearing, about 3 minutes. Turn and cook until the center feels set and no longer liquid, 1 to 3 more minutes.
5. Serve immediately with syrup, honey or jam, or keep warm on a cookie sheet in a 200-degree oven. Enjoy!

Parmesan Zucchini, Summer Squash, and Tomato Pasta

2011-06-14T14:07:00.001-04:00

I bought some zucchini and squash the other day, intending to use it for a new recipe (to be posted later), but I had a craving for some Baked Parmesan Zucchini, Summer Squash and Tomatoes that I just couldn't ignore. Of course, that dish isn't really a meal by itself. But toss it with some pasta and, my goodness! What an easy and delicious dinner! And a new favorite for me!

Parmesan Zucchini, Summer Squash, and Tomato Pasta
Printable Recipe

Serves 4

Ingredients

2-3 summer squash and/or zucchini, sliced into rounds

12ish grape tomatoes, halved

1/2 red onion, sliced

garlic powder

salt and pepper

2-3 tablespoons butter

fresh grated parmesan or parmesiano reggiano cheese

1/2 pound pasta of your choice

Directions

1) Arrange half of the summer squash/zucchini, tomatoes and red onion in a baking dish sprayed with cooking spray.

2) Generously sprinkle with garlic powder, salt and pepper. Places thin slices of butter on top to taste.

3) Layer the remaining summer squash/zucchini, tomatoes and onion and repeat with seasonings. Top with cheese.

4) Cover with foil and bake at 425 degrees for 20-25 minutes or until the center of the squash/zucchini is becoming clear. Uncover and bake about 10 more minutes, until the cheese is melted and the vegetables are cooked through.

5) While the vegetables are baking, cook the pasta until al dente; drain. Place pasta in a large serving bowl. When vegetables are ready, add to the pasta and toss until combined. Sprinkle with more cheese and salt and pepper to taste. Enjoy!

Southwest Orzo Salad

2011-06-09T17:37:00.011-04:00

This summery dish is so easy--and delicious!--and is just screaming for your improvisation. I desperately wanted to add some fresh spinach, sliced summer squash, or diced bell pepper, but thought I'd keep it tame this time around. Next time my husband won't be so lucky! :) Also, this is definitely a side dish if eaten as is. To make it more of a main dish, add diced chicken or a can of chick peas.

Southwest Orzo Salad
(adapted from Cooking Light)
Printable Recipe
Serves 4 as a main dish, 6 as a side dish

Ingredients
1 cup uncooked orzo
1 (15 ounce) can corn, drained

1 (15 ounce) can black beans, rinsed and drained

16 grape tomatoes, halved

3 green onions, sliced

1/4 cup milk

3 tablespoons chopped fresh cilantro, more to taste

3 tablespoons fresh lime juice

2 tablespoons sour cream

2 tablespoons mayonnaise

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

Directions

1. Cook orzo according to package directions, omitting any salt or fat. Drain well. Place orzo, corn, beans, tomatoes, and onion in a large bowl; toss.
2. Combine milk, 3 tablespoons cilantro, and the remaining ingredients in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Garnish with remaining cilantro. Enjoy!

Lasagna Soup

2011-06-07T15:56:00.001-04:00

What really makes this dish amazing is the ricotta cheese mixture you put on the bottom of the bowl before ladling the hot soup on top. And then you eat a spoonful. And then gooey, cheesy goodness combines with the soup to make your mouth believe that there's a little lasagna surprise in every bite. Which there is. And that, my friends, is a beautiful thing.

Lasagna Soup
(adapted from A Farm Girl's Dabbles)
Printable Recipe
Serves 6-8

Ingredients
Soup:
1 pound sausage or ground beef/turkey
1 large onion, chopped
4 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
1 (6 ounces) can tomato paste
1 (28 ounces) can diced tomatoes
1/2 teaspoon crushed bay leaf
6 cups chicken broth
2 cups rotini noodles (or mafalda, if you want it to look more lasagna-y)
2 tablespoons dried basil
salt and pepper to taste

Cheese Mixture:
8 ounces ricotta cheese
1/2 cup grated Parmesan or Parmigiano Reggiano cheese
1/4 teaspoon salt
1/4 teaspoon parsley
pepper to taste

Directions
1) In a large pot, cook the sausage or ground beef over medium heat until no longer pink. Add onions and cook until softened, about 5 minutes. Add garlic, oregano, and red pepper flakes; cook until fragrant, about 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 or 4 minutes, or until the tomato paste turns to a rusty brown color.
2) Add diced tomatoes, bay leaf and chicken broth. Stir to combine. Bring to a boil and then reduce heat to simmer for 30 minutes.
3) Add pasta and cook until al dente. Stir in basil and season with salt and pepper to taste.
4) While pasta is cooking, combine all ingredients for the cheese mixture in a small bowl.
5) To serve, place a generous dallop of cheese mixture in the bottom of each bowl. Ladle hot soup over the cheese mixture and top with mozzarella cheese. Enjoy!

Pizza with Ricotta, Bacon, Spinach and Onion

2011-06-03T15:40:00.005-04:00

This pizza is good break from the typical mozzarella-topped pizzas--and it's so delicious! I was originally going for a BLT-type pizza, but somehow the tomatoes were substituted for onion and I'm not at all sad about that. The flavors on this pizza are fantastic! The soft cheese, the crunchy bacon, the caramelized onions--are you hungry yet? I am!

Pizza with Ricotta, Bacon, Spinach and Onion
(adapted from Smitten Kitchen)
Printable Recipe
Makes 1 large pizza

Ingredients
pizza dough for 1 pizza

1/2 pound bacon

1 medium onion, thinly sliced

6 ounces fresh spinach
3/4 cup ricotta cheese
1/2 cup sour cream
1 tablespoon flour
salt and pepper to taste

Directions

1) Spread out the pizza dough onto a prepared pan. Set aside.
2) In a medium skillet, cook the bacon over medium heat until the bacon crisps up. Remove with a slotted spoon and drain on paper towels. Set aside.
3) Add onion to bacon grease in skillet and cook, stirring occasionally, until softened and onions begin to caramelize, 7 to 10 minutes, and then remove from heat. Set aside.
4) While onions are cooking, place about one inch of water into a medium-sized pot. Bring water to a boil and then add spinach and salt to taste. Cook spinach until tender, about 5 minutes.
5) Drain spinach in a colander, squeezing out as much excess water as possible by pressing the spinach with a spoon or squeezing the spinach in a towel. Transfer the spinach to a cutting board and finely chop. Set aside.
6) In a medium-sized bowl, whisk together the ricotta cheese and sour cream with flour; season with salt and pepper. Whisk until smooth.
7) Spread the ricotta cheese mixture over the pizza dough within 1/4 inch of the edge. Sprinkle with the bacon, onion and spinach.
8) Bake at 425 degrees for about 10 minutes, or until the crust is golden brown. Enjoy!

Cinnamon Bun Pancakes

2011-05-26T20:06:00.004-04:00

I usually try to make three new recipes a week--three recipes that I've never made before, but sound interesting or different or just delicious. Of the recipes I try and tweak with, only about half make it onto this blog. A lot are 'just ok' dishes and occasionally some are really just bad, so I try to only post the ones that I feel were really a success.

Several weeks ago, I came across a recipe for "the best pancakes ever" blah, blah. I was intrigued because the recipe used sour cream, so I gave them a try. Result? Fluffy, moist, and disgusting. So I admit that when I saw the recipe for these Cinnamon Bun Pancakes soon thereafter, I thought the title was probably an exaggeration. Pancakes that taste and smell like cinnamon rolls? I mean, really?

Yeah. They do. They are fantastic. I couldn't resist making a simple glaze to drizzle over them, but it wasn't necessary and, actually, I think detracted from the pancakes themselves. What they really need to be served with--the very thought, of which, is making me salivate at this moment--is this Carameled Apple Syrup. Skip the cranberries, add raisins or nuts, if you wish, and have a generous helping of this syrup over these pancakes. I guarantee a smile on your face.

Cinnamon Bun Pancakes

(from Tasty Kitchen)

Printable Recipe

Serves 6-8

Ingredients

1 ½ cups flour

3 tablespoons sugar

½ teaspoons salt

4 teaspoons baking powder

1 tablespoon cinnamon

2 eggs, beaten

1 cup milk

2 tablespoons corn syrup

¼ cups butter, melted

1 tablespoon vanilla

Directions

1) In medium bowl, combine flour, sugar, salt, baking powder and cinnamon. Whisk well to make sure everything is combined.

2) In separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla. Stir in flour mixture.

3) Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides until done. Enjoy!

New York-Style Coffee Cake

2011-05-24T15:01:00.003-04:00

My husband actually made this for breakfast on Mother's Day (he rummaged through my gmail recipe box until he found a coffee cake that was starred) and it was a wonderful surprise for me. I woke up just as he and our three-year old were adding the topping, which is, obviously, the best thing about coffee cake. This recipe gets it right with a ratio of about 1/3 topping and 2/3 cake. Drizzle the top with a simple glaze and you've made your wife (or mother) one happy lady!

New York-Style Coffee Cake
(from Patti Cakes)
Printable Recipe
Serves 12-16

Ingredients
Topping
1 cup (packed) dark brown sugar
1/2 cup sugar
1 1/2 tablespoons cinnamon
1/2 teaspoon salt
1 cup butter, melted, warm
2 1/2 cups all purpose flour

Cake
2 1/2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, room temperature
1 1/2 cups sugar
2 eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract

Directions
1) To make topping, mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend.

2) Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.

3) To make cake, sift flour, baking soda, baking powder, and salt into medium bowl.

4) Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add sour cream and vanilla extract and beat just until blended.

5) Add flour mixture to wet ingredients in 3 additions, beating just until incorporated after each addition.

6) Transfer cake batter to a buttered 13x9 baking dish; spread batter evenly with a spatula.

7) Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick).
8) Bake cake at 350° until toothpick inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes. Serve slightly warm or at room temperature. Enjoy!

Easy Black Bean Burritos with Cilantro-Lime Rice

2011-05-17T17:31:00.004-04:00

This recipe totally came in handy the other night when it was dinner time and I still didn't know what I was going to make. I don't think it took more than 20 minutes from start to finish and they were delicious! Especially with salsa, sour cream, and cheese. Next time you're in a time crunch, give these a try.

Crazy Easy Black Bean Burritos with Cilantro-Lime Rice

(adapted from Ezra Pound Cake)

Printable Recipe

Makes 4-6 Burritos

Ingredients

2 cups cooked rice

4 tablespoons chopped fresh cilantro

juice of one lime

1 tablespoon vegetable oil

1/2 green pepper, diced

1/4 yellow onion, diced

1 clove garlic, minced

1/2 tablespoon dried oregano

1 can black beans, drained and rinsed

salt and pepper

tortillas

optional toppings: cheese, salsa, sour cream, lettuce, diced tomatoes, guacamole, corn kernels, etc.

Directions
1) In a small bowl, mix the rice with the cilantro and lime juice. Set aside.
2) Heat the oil in a nonstick skillet over medium heat, and saute the green pepper and onion until the onion is browned. Add the garlic, oregano, and black beans; saute for 1 more minute or until beans are heated through. Add salt and pepper to taste.
3) Warm the tortillas, if desired, and spoon the black bean mixture down the middle of each tortilla, dividing equally. Add the rice and any optional toppings.
4) Fold two sides of the tortilla over the filling, and roll up the burrito from an unfolded edge. Repeat with remaining tortillas. Serve them seam-side down. Enjoy!

Homemade Cheese Potato Casserole

2011-05-10T15:29:00.002-04:00

This dish goes by a lot of names: funeral potatoes, cheese potato casserole, au gratin potatoes. Growing up, they were just called "cheese potatoes," and they were my most requested dish. I couldn't get enough.

I've made cheese potatoes several times over the years, but had never found a recipe that didn't require a can of condensed cream-of-something soup. Finally, I had the tremendously bright idea of emailing Mel from Mel's Kitchen Cafe (and deliverer of Homemade Hawaiian Haystacks) whether she had a good recipe for cheese potatoes that didn't require canned soup. She prompted wrote back saying she would soon be trying such a recipe whichshe found from a magazine and was kind enough to email it to me.

I wanted this dish to be as exceptional as the original, so I saved the recipe for our Easter dinner. Let me tell you, it is pretty dang close to what mama used to make. If you want it to be even closer, I say forgo the thyme. And next time I'll try using green onions instead of white. But aside from those two little things, these are amazingly similar to how I remember eating them for all those years. And definitely worth not opening that can of soup.

Homemade Cheese Potato Casserole
(adapted from Mel's Kitchen Cafe)
Printable Recipe
Serves 6-8

Ingredients
3 tablespoons butter
2 onions, chopped fine
1/4 cup flour
1 1/2 cups chicken broth
1 cup milk
1 3/4 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme, optional
2 cups shredded cheddar cheese
8 cups frozen hash brown potatoes, shredded or cubed
1/2 cup sour cream

Optional Toppings:
2 tablespoons melted butter and 3 cups lightly crushed corn flakes
or
1/2 cup bread crumbs and 1/4 cup shredded cheese

Directions
1) Melt butter in a large pot over medium-high heat. Add onion and cook until softened, about 5 minutes. Add flour and cook, stirring constantly, until golden, about 1 minute.
2) Slowly whisk in broth, milk, salt, pepper, and thyme, if using, and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Turn off heat and whisk in cheddar until smooth.
3) Stir potatoes into sauce until combined; cover, and cook, stirring occasionally, over low heat until potatoes begin to thaw. Take pot off the heat and stir in sour cream until combined.
4) Scrape mixture into 9x13 dish; add toppings, if desired. Bake at 350 degrees until golden brown, 45 to 50 minutes. Let cool 10 minutes. Enjoy!

Make ahead: Potato mixture can be refrigerated in baking dish, covered with foil, for up to 2 days. To finish, bake potatoes 20 minutes. Remove dish from oven and uncover. Add topping, if using, and bake 40 to 50 minutes, until golden.

Cauliflower Soup

2011-05-05T15:26:00.001-04:00

I can't help it: I love soup. So much so, that even though it was only the 2nd day of 80+ degrees of the year and our air conditioning wasn't working yet and I should have been spending time outside enjoying the sun, I still wanted to eat a steaming, hot bowl of cauliflower soup and raid the soup pot over and over again until the last drop was gone. It's just that good.

Cauliflower Soup
(adapted from The Pioneer Woman)
Printable Recipe
Serves 4

Ingredients
4 tablespoons butter, divided
1/4 onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 head cauliflower, coarsely chopped
1 tablespoon dried parsley
1 quart (4 cups) chicken broth
3 tablespoons flour
1 1/2 cups milk
1 to 2 teaspoons salt to taste
black pepper to taste
dash of crushed bay leaf
heaping 1/2 cup sour cream, room temperature

Directions
1) In a large soup pot or dutch oven, melt 2 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to brown.
2) Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.
3) Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
4) In a medium saucepan, melt 2 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly, until it begins to thicken.
5) Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes until cauliflower is soft and soup is incorporated. Add salt, pepper, and bay leaf to taste.
6) Just before serving, place the sour cream into a bowl. Add two to three ladles of hot soup and stir to combine with the sour cream. Pour back into the soup pot and stir. Serve with additional dollop of sour cream if desired. Enjoy!

Thai Chicken Pizza

2011-05-03T16:06:00.005-04:00

Welcome readers! Are you still there? I am, although it may not seem like it. I'll just tell it to you straight: I'm pregnant. Hence the lack of posts. The idea of cooking hasn't been too appealing lately, but I think I'm finally over it. At least, I'm gonna try.

So to welcome us all back, here's a fabulous recipe from my friend over at Frontier Kitchen. As soon as I saw this pizza, I knew I wanted to make it immediately. And it doesn't disappoint. Tangy, saucy chicken goodness. I went a little skimpy on the mozzarella, but my husband still couldn't stop raving about it.

Thai Chicken Pizza

(adapted from Frontier Kitchen)

Printable Recipe

Makes 1 large pizza

Ingredients

1 cooked chicken breast, chopped

1/4 cup soy sauce

1/2 teaspoon lemon juice

2 tablespoons dark brown sugar

1/3 cup chicken broth

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 teaspoon paprika

dash of ground ginger

1 lb. pizza dough

12-16 ounces of fresh mozzarella, grated

3 green onions, sliced

sesame seeds

Directions

1) In a saucepan, combine soy sauce, lemon juice, sugar, chicken broth, onion powder, garlic powder, paprika, ginger and black pepper. Cook over medium heat, stirring until all ingredients are well-combined.
2) Whisk in cornstarch quickly and add chicken. Cook for a minute until sauce begins to thicken and then remove from heat.
3) Press dough out onto prepared pan. Sprinkle dough with mozzarella. Top with chicken, drizzling with sauce to taste. Sprinkle on both the green onions and sesame seeds.
4) Bake at 400 for 15-20 minutes until the crust is cooked through and the cheese becomes golden brown. Enjoy!

Strawberry Griddle Cakes

2011-03-09T12:58:00.000-05:00

I have a hard time passing up a carton of strawberries at the grocery store when its a good price. Even if they're not in season. And even when I have no idea what I'm going to make with them. It didn't take much mulling over before I decided to make some strawberry pancakes because it's been on the to-make list for a long time. And these babies are GOOD. They need to be cooked a little slower than you would with regular pancakes so the batter around the strawberry slices has time to set, but it's worth a little extra wait. Of course, the down side to having to wait a few minutes between pancakes is that once the pancake was ready, it was eaten immediately. Hence, no picture. I thought about taking a picture every time I bit into one of these beauties, but desire inevitably won over a more aesthetic blog post. No worries, though. I still have half a carton of strawberries, which is more than enough to make some pancakes.

Strawberry Griddle Cakes
Printable Recipe
Serves 3-4

Ingredients

1 cup flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1 1/2 tablespoons sugar

1 egg

1 cup milk

3 tablespoons vegetable oil

1/2 teaspoon vanilla

3/4 cup thinly sliced strawberries

Directions
1) In a large bowl, stir together all dry ingredients.
2) Make a "well" in the center of the dry ingredients so you can see the bottom of the bowl. Add the egg to the "well" and beat with a fork.
3) Add the wet ingredients and stir until just combined. Gently fold in strawberries.
4) Heat a griddle or skillet over medium-low heat. Drizzle a small amount of vegetable oil over the griddle.
5) Using a 1/4 measuring cup, pour batter onto hot pan.
6) Cook batter until bubbles begin to form and pop and edges are beginning to set; gently flip. Griddle cakes are done when the center of the cake springs back lightly when touched. Serve with maple syrup or additional strawberry slices and whipped cream. Enjoy!

Green Chile Chicken Enchiladas with Spinach

2011-02-14T13:27:00.001-05:00

First off, my apologies for the slackerness in posting. All I can say is that things have been a little weird around here lately, but I'm hoping they'll calm down soon. I have several half-written posts just sitting in here, waiting to be published so I'll try to make more of an effort to actually publish them.

That being said, I'm completely serious when I say that this is the best enchilada recipe I've ever used. I used to love those cream of whatever soup enchiladas when I was younger, but I don't cook with that kind of stuff so I needed a good recipe substitute. This one hits the spot. Creamy, savory, and delicious. These were perfect.

On a side note, you could make the enchiladas without the spinach if you wanted to, but in my opinion, if you're going to use this much sour cream in a recipe, you better even it out somewhere. And did I mention it tastes fabulous?

Green Chile Chicken Enchiladas with Spinach
(adapted from Cinnamon Spice and Everything Nice)
Printable Recipe
Makes 8-10 enchiladas

Ingredients
GREEN CHILE SAUCE:
1 tablespoon vegetable oil
1/2 onion, diced
2 cloves garlic, minced
2 tablespoon butter
2 tablespoon flour
1 1/2 cups chicken broth
2 cans green chiles
1 1/2 cups sour cream
2 cups spinach, chopped

FILLING:
4 cups chicken, cooked and shredded
2 1/2 cups Monterey Jack cheese, shredded
1/4 cup fresh Cilantro, chopped
1/2 cup sour cream
salt and pepper
8-10 flour tortillas

Directions
1) In a medium sauce pan, saute the onion in the oil over medium-low heat until soft. Add the garlic and cook until fragrant.
2) Add the butter and flour. Whisk together and cook for three minutes. Slowly whisk in broth until smooth. Stir in the cans of green chiles.
3) Bring to a simmer and cook about five minutes, whisking occasionally. Add the sour cream and spinach, whisking until sour cream is melted and spinach is wilted and incorporated. Remove from heat.
4) Spray a 9x13 pan with cooking spray. Spread a thin layer of green chile sauce on the bottom of the pan.
5) In a large mixing bowl, add the chicken, 1 cup cheese, cilantro, 1/2 cup sour cream, salt and pepper to taste, and about 1/2 of the remaining green chile sauce; mix well.
6) Put 1/2 - 2/3 cup of the filling into each tortilla, one at a time. (Heat the tortillas briefly to make them more pliable, if needed.) Roll tortillas around the filling and place in the pan. Repeat until all the chicken mixture is used up. Pour the remaining green chile sauce over the top and sprinkle with the remaining cheese.
7) Bake 20-25 minutes at 400 degrees until bubbly and golden brown. Let set for at least five minutes before serving. Serve with shredded lettuce, diced tomatoes, avocado and salsa. Enjoy!

Fruit Salad with Apple-Vanilla Syrup

2011-02-02T18:39:00.001-05:00

Sorry no picture for this one, but trust me--the colors are gorgeous. It's such an easy salad to make and the syrup is definitely worth the wait--sweet, with a hint of vanilla. It accentuates the fruit flavors of the salad in wonderful ways.

Fruit Salad with Apple-Vanilla Syrup
(adapted from Vegetarian Times)
Printable Recipe
Serves 6

Ingredients
SYRUP:
2 cups apple juice
2 2-inch strips lemon zest
1/4 teaspoon vanilla
SALAD:
4 peaches, peeled and cut into chunks
1 pint blueberries
1 pound strawberries, quartered

Directions

1) Place apple juice and lemon zest in a small pot. Bring to a boil over medium-high heat.

2) Reduce to medium-low, and simmer 30 minutes, or until mixture is syrup-like and reduced to 1/3 cup. Remove lemon zest and stir in vanilla. Cool to room temperature.

3) Toss peaches, blueberries and strawberries with syrup. Enjoy!

Broccoli Cheese Soup

2011-01-21T13:53:00.005-05:00

This is a fabulous soup to make during this never-ending cold weather. I've used this recipe multiple times and I'm not sure I'll ever try another--I just love this one so much! It's creamy and cheesy and broccoli-y. Soups like this just make me sigh with contentment.

Broccoli Cheese Soup

(adapted from Food Network)

Printable Recipe

Serves 4

Ingredients

3 tablespoons butter

1 cup onion, chopped

1/2 teaspoon salt

1/4 teaspoon ground pepper

Pinch nutmeg

1 clove minced garlic

1/8 teaspoon dried thyme

3 tablespoons flour

3 cups chicken broth

1 (16-ounce) package frozen broccoli, thawed and drained

1/2 cup milk

1 1/2 cups shredded Cheddar cheese

Directions

1) In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, about 3 minutes.

2) Add the garlic and thyme. Cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring, until the mixture is well blended and smells fragrant, 2 minutes.

3) Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

4) Remove the pot from the heat and puree with a hand-held immersion blender or, alternatively, puree in batches in a blender or food processor and return to the pot until soup is to desired consistency. (I like mine a little chunky)

5) Add the milk and bring to bare simmer to heat through. Add the cheese and stir until melted. Remove from heat and serve immediately. Enjoy!

Slow Cooker Garlic-Herb Pot Roast

2011-01-18T14:32:00.006-05:00

We don't have pot roast very often, maybe once a year, but when we do, this is the way it's made--a few herbs and just the right amount of garlic. The meat and vegetables come out so tender and delicious with such little work that it makes me wonder why we don't eat this meal more often.

Slow Cooker Garlic-Herb Pot Roast
(adapted from Betty Crocker's Cookbook)
Printable Recipe
Serves 6

Ingredients
2-3 pound pot roast
1/2-1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
4 cloves garlic, crushed
6 medium-sized potatoes, quartered
4 medium-sized carrots, cut into into fourths
1 onion, sliced
1 can (10 ounces) beef broth

Directions
1) Sear beef in a skillet over medium heat on all sides until brown.
2) Combine all seasonings and garlic and spread evenly over all sides of the roast.
3) Place potatoes, carrots and onions in a 4- to 6- quart slow cooker. Place beef on top of vegetables. Pour beef broth into slow cooker.
4) Place lid on slow cooker and cook on low heat for 8 to 10 hours or on high 4 to 5 hours, until beef and vegetables are tender. Enjoy!

Pot Roast Gravy Directions
1) Once roast is finished cooking, remove beef and vegetables from the crock pot. Measure 2 cups beef drippings and place in a small sauce pan. (Add water to the drippings, if needed, to measure 2 cups total.)
2) In a container with a lid, combine 1/2 cup cold water and 1/4 cup flour. Place the lid on the container and shake until well combined. Gradually whisk into broth.
3) Heat mixture to boiling, stirring constantly. Boil and stir at least 1 minute until thickened. Gravy will continue to thicken as it cools. Enjoy!

Peanut Butter and Jelly Pancakes

2011-01-14T14:30:00.000-05:00

You should know by now that breakfast is often for dinner at our house. I happened to be perusing a Parenting Magazine while I was at the mechanic the other day and caught a recipe for Peanut Butter and Jelly pancakes. I made a mental note before moving on to other "kid friendly" recipes. Fast forward six hours and it's almost dinner time and I'm still not sure what to make--until I remembered this recipe. It's very similar to my go-to pancake recipe, but with the fun addition of peanut butter. Serve with your favorite jam or fruit syrup and your in business.

Peanut Butter and Jelly Pancakes
(adapted from Food Network)
Printable Recipe
Makes about 1 1/2 dozen

Ingredients
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
2 tablespoon oil
1/2 cup creamy peanut butter, melted
1 1/4 cup milk, more if needed

Directions

1) In a large bowl, stir together all dry ingredients.

2) Make a "well" in the center of the dry ingredients so you can see the bottom of the bowl. Add the egg to the "well" and beat with a fork.
3) Add all the remaining ingredients and stir until just combined. If mixture is too thick, add more milk accordingly. Allow mixture to sit 5 minutes.
4) Heat a griddle or skillet over medium-low heat. Drizzle a small amount of vegetable oil over the griddle.
5) Using a 1/4 measuring cup, pour batter onto hot pan.
6) Cook batter until bubbles begin to form and pop; flip. Griddle cakes are done when the center of the cake springs back lightly when touched. Serve with jam or fruit syrup. Enjoy!

Death by Chocolate Pudding Cookies

2011-01-10T20:51:00.000-05:00

These cookies are good--cakey, brownie-like chocolatey party in my mouth good. If you have a high tolerance for rich chocolate goodness, then these babies will be no problem. If not, have that glass of milk or water ready because you're going to need it. You can thank me later.

Death by Chocolate Pudding Cookies
(adapted from Stephanie's Kitchen)
Printable Recipe
Makes about 3 dozen

Ingredients

2 1/4 cups all purpose flour
1/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cups butter, softened
1/2 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 3.9 oz package instant chocolate or dark chocolate pudding mix
3/4 cup semi-sweet chocolate chips

3/4 cup milk chocolate chips (you can substitute with other varieties if you wish; I used peanut butter this time)

Directions

1) In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.

2) Using a mixer, cream the butter and sugars. Add the eggs one at a time until well incorporated. Add the vanilla and pudding mix.

3) Slowly add the dry ingredients just until combined. Stir in chocolate chips. Bake at 350 degrees for about 10-12 minutes. Be careful not to overbake. Enjoy!

Slow Cooker Pineapple Salsa Chicken

2011-01-07T10:24:00.049-05:00

Sometimes I forget the beauty of the crock pot. But when you throw all the ingredients in a pot and hours later it has turned into something delicious with almost no work? Well, it makes you wonder why you don't use your crock pot more often.

Years ago I made a salsa chicken in my slow cooker and thought it was pretty bland and definitely not worth the mass amounts of food it made. So I was a little hesitant about whether adding pineapple and using green salsa instead of red would really make that much difference. Let me tell you--it did. This stuff is delicious!

This makes a ton of food, which is great because 1) it's so versatile, and 2) you can freeze the leftovers. We've eaten this over rice, over nachos, and in burritos. And the next time I thaw some out, we're going to have it on tostadas. Ok, now I'm starting to feel a little giddy. More leftovers, please!

Slow Cooker Pineapple Salsa Chicken
(adapted from Mel's Kitchen Cafe)
Printable Recipe
Serves 6-8

Ingredients
5-6 chicken breasts
1 (20 ounce) can crushed pineapple, drained
2 (15 ounce) cans black or pinto beans, drained and rinsed
1 (15 ounce) can corn, drained
2 cups green salsa

Directions
1) Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours.
2) When chicken is cooked through, use tongs to remove and place on a cutting board; shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients and drain excess liquid. Enjoy!

Tuna Melt

2011-01-05T20:06:00.005-05:00

We don't eat much seafood in our home. I think it has to do with both my husband and I growing up in the dessert. In any case, when I do get that urge to have some seafood , I usually go with that feeling. And that's how I recently ended up making tuna melts for dinner . And yes, I feel a little lame referring to canned tuna as "seafood."

Tuna Melt
(adapted from Eating Well)
Printable Recipe
Makes 2

Ingredients
1 (5 ounce) can chunk tuna, drained
1 tablespoon minced onion
1 tablespoon mayonnaisse
1/2 tablespoon lemon juice
1/4 teaspoon dried parsley
dash garlic powder
dash of hot sauce
salt and pepper to taste
2 slices wheat bread
1 tomato, thickly sliced
1/4 cup shredded cheddar cheese

Directions
1) Combine tuna, onion, mayonnaise, lemon juice, parsley, garlic powder, hot sauce, and salt and pepper in a medium bowl.
2) Spread 1/4 cup of the tuna mixture on each slice of bread; top with tomato slices and cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes. Enjoy!

Bowl of Oatmeal Muffins

2011-01-03T14:12:00.077-05:00

I have been muffin tin-less recently ever since the last time I made these and the non-stick coating from my pan was coming off on my lovely croissants. Very sad. However, my husband, being the wonderful man that he is, bought me some new muffin tins for Christmas. It didn't take long to brake them in with this muffin recipe.

These muffins are not overly sweet and are perfect for a healthy snack or quick breakfast. Or dinner. Or dessert. Or all of the above.

Bowl of Oatmeal Muffins
(adapted from Enlightened Cooking)
Printable Recipe
Makes one dozen

Ingredients
1 1/2 cups flour
3/4 cup oatmeal
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 or 1 cup packed brown sugar, divided (1/4 cup is optional)
2 eggs
1 cup plain yogurt
2/3 cup milk
1/2 cup vegetable oil
2/3 cup raisins (or any combination of dried fruit or nuts--cranberries, cherries, apricots, pecans, etc.)

Directions
1) In a large bowl, whisk together flour, oats, baking powder, salt and cinnamon.
2) In a medium bowl, whisk together 3/4 cup of the brown sugar, eggs, yogurt, milk and oil until well blended.
3) Add the yogurt mixture to the flour mixture and stir until just blended. Gently fold in raisins.
4) Divide batter equally among prepared muffin cups. Cups will be almost full. Sprinkle with the remaining brown sugar, if desired. (I didn't add brown sugar to the tops of the muffins in the picture above.)
5) Bake at 400 degrees for 22 to 28 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 3 minutes, then transfer to the rack to cool. Enjoy!

Inside-Out Chocolate Chip Cookies

2010-12-02T13:24:00.002-05:00

When I was pregnant, I made a lot of cookies. A lot. But when we returned from the hospital with our son, these were the cookies I had at home waiting to be eaten. I have had a special fondness for them ever since.

It's been years since I've made this recipe, but I finally did again last weekend and they are just as chewy, soft, and chocolaty as I remember them. The chocolate cookies with the white chocolate chips is fantastic, but adding semi-sweet chocolate chips as well? Perfect.

Inside-Out Chocolate Chip Cookies
(adapted from Betty Crocker)
Printable Recipe
Makes about 4 dozen

Ingredients
1 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts or pecans (optional)

Directions
1) Mix sugars, butter, shortening, vanilla and eggs in a large bowl. Stir in flour, cocoa, baking soda and salt. Fold in chocolate chips and nuts, if using, until combined.
2) Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3) Bake at 350 degrees 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet and continue cooling on wire rack. Store in an airtight container. Enjoy!

Cranberry Fluff Salad

2010-11-22T14:04:00.005-05:00

This year's Thanksgiving is going to be pretty easy food-wise. Some friends invited us over for dinner and said to bring whatever we want. I will undoubtedly bring Cranberry Fluff Salad because it is so tart, sweet, and delicious. Everything else about the big meal could fluctuate, but this one salad is a staple at Thanksgiving every year.

Ok, ok, in full disclosure, we didn't have this salad last year when we were living in Germany. But, come on, we were in Germany and there were several unusual things about that dinner.

Think de-feathering the turkey.

Cranberry Fluff Salad
(adapted from CDKitchen)
Printable Recipe
Serves 6-8

Ingredients
1 pound fresh cranberries
1 can (20 ounces) crushed pineapple, drained
1 cup sugar
1/2 bag miniature marshmallows (optional)
2 cups whipped cream

Directions
1) Reserve several cranberries for garnish. Chop remaining cranberries in a blender or food processor, in batches if necessary, until chopped fine.
2) In a large bowl, combine chopped cranberries, drained pineapple, and sugar. Refrigerate overnight.
3) Two hours before serving, fold in marshmallows, if using, and whipped cream until combined; chill until serving time. Place reserved cranberries on top of the salad for garnish. Enjoy!

Slow Cooker Brazilian Chicken Curry

2010-11-17T16:32:00.004-05:00

The other day, I was looking for a dish to use up some leftover coconut milk and tomato paste and came across this Brazilian curry recipe. I've never even heard of Brazilian curry, let alone eaten it, so of course I had to try it. And, no, I have no idea how authentic this is. I was tempted to wait until next week to make it because my sister-in-law (who lived in Brazil for a year and a half on a mission) will be visiting for Thanksgiving and then I'd have a Brazil expert on my hands. But, as I said, I had some coconut milk and tomato paste to use up. And Brazil is a big country, so what are the chances she's had Brazilian curry, either? I digress.

Like most slow cooker meals, this one comes together quickly. And if you're not a big fan of curry, this one is totally for you; you could omit it entirely and it would still be a tasty meal. (Although I think it goes without saying that I'm pro-curry.) This meal is simple, easy, and delicious. Yeah, Brazilians know what they're doing.

Slow Cooker Brazilian Chicken Curry
(adapted from Women's Day)
Printable Recipe
Serves 4-5

Ingredients
1 cup coconut milk
2 tablespoons tomato paste
1 tablespoon minced garlic
1/4 teaspoon ginger powder
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
1 medium onion, cut into chunks
2 bell peppers, cut into chunks
3 medium-sized potatoes, cut into 1-in. pieces
4 teaspoons curry powder
2-4 chicken breasts (about 2 lbs)
3 tablespoons chopped fresh cilantro

Directions
1) Whisk together coconut milk, tomato paste, garlic, ginger, salt and pepper, and red pepper flakes, if using, in a 6-qt slow cooker. Add onion, peppers and potatoes; mix well until vegetables are evenly coated.
2) Rub curry powder all over chicken and salt and pepper to taste. Place chicken on top of vegetables in slow cooker.
3) Cover and cook on high 4 to 5 hours or on low 6 to 8 hours until chicken is cooked through and vegetables are tender. Adjust salt to taste. Sprinkle with chopped cilantro and serve over rice. Enjoy!

Quiche Lorraine

2010-11-15T15:19:00.004-05:00

My parents visited us while we were living in Germany last year and we took a whirl wind trip to everything within driving distance. One of our stops was Nancy, France where we ate dinner at the L'Excelsior Restaurant and I had one of the best meals of my entire life. The food was so indescribably good and the restaurant was so exquisitely decorated that it was totally worth the two hour wait.

My father ordered the quiche lorraine for an appetizer and we each had a few bites. Honestly, I never cared much about quiche until I ate it that day and now, suddenly, I'm a quiche snob. Nothing can quite compare to the L'Excelsior's. But I'm ok with that because it gives me another reason to go back there some day! In any case, since I had never made my own quiche lorraine before, I thought I should finally give it a go. This one is so easy and it comes out light, airy, and filling. Of course you can exchange the bacon and green peppers for meats and veggies of your choice.

I can't promise L'Excelsior quality, but until you eat there yourself, you won't know what you're missing. My suggestion is to make this delicious quiche, then fly to Nancy, France to try the quiche at the L'Excelsior, and then let me know how they compare. And while you're there, try their steak with au gratin potatoes. My mouth waters just thinking about them!

Quiche Lorraine
(from Virtual Goody Plate)
Printable Recipe
Serves 8

Ingredients
1 1/2 cups milk
4 eggs, slightly beaten
2 tablespoons onion, chopped fine
1/2 green pepper, chopped fine
1/2 teaspoon salt
dash of black pepper
1 1/2 cups Swiss cheese, shredded
2 tablespoons flour
1/2 lb. bacon, crisply cooked and chopped
1 9-inch unbaked pie crust

Directions
1) In a large bowl, combine milk, eggs, onion, green pepper, salt, and pepper; mix well.
2) In a separate bowl, toss cheese with the flour. Add cheese mixture and chopped bacon to egg mixture.
3) Pour into prepared pie crust. Bake at 350 for 40-45 minutes. Enjoy!

Brownie Mix Recipes

2010-11-12T14:21:00.009-05:00

When I find brownie mixes on sale at the grocery store for $1 or less, I usually stock up so I have some easy dessert options at hand. Several years ago, however, I decided there was no reason to make plain old brownies from a box again--ever! With just a little bit more effort and time, you can create all sorts of great brownie desserts that look good, taste better, and always impress.

The options are so endless (don't even get me started on the pies and trifles you can make!), but here is a sample of brownie mix recipes to get you started. I've made all of these myself and can attest to their goodness. Where applicable, I have linked the website that I got the recipe from, as well as an explanation of any changes that I made. Let me know if I've left out your favorite. Enjoy!

Just as an FYI, I prefer using Duncan Hines Dark Chocolate Brownie Mix. In fact, I almost exclusively use dark chocolate brownie mix because I think it is so infinitely superior to regular brownie mix.

Brownie Goody Bars--These are intense. I've also seen this recipe using marshmallow fluff instead of vanilla frosting. I haven't tried it, but I suspect I would like that even better.

Gooey Caramel Brownies--Make the brownies as directed on the box, but pour only half of the batter into the pan. Bake for 12 minutes and allow to cool. While the brownies are baking, melt one package of caramels together with 1/3 cup whole milk (either over the stove or in the microwave), stirring regularly. When brownies have cooled slightly, sprinkle with 1/2 chocolate chips and spread caramel mixture over the top. Spoon remaining brownie batter over the caramel and either marble the two together, or carefully spread the batter over the entire caramel area so its sandwiched between the brownie layers (which is the method I prefer). Bake another 10-12 minutes or until the the brownie is set and the edges have begun to crisp. Revel in the gooey caramel goodness.

Marshmallow Fudge Bars-- Substitute the brownie mix for the "from scratch" recipe, follow the rest of the directions as written and you're ready for gooey chocolate goodness. Make sure to double the frosting and at least double the marshmallows (using almost an entire package) if you're making a 13x9 sized pan and not an 8x8. Allow more than an hour for the frosting to set; serve at room temperature.

Mint-Topped Brownies--A classic...if you ever went to a BYU event. Just substitute the brownie mix with the from scratch recipe and enjoy the nostalgia. I know it's untraditional of me, but I prefer them without the green food coloring. In fact, keep the mint layer white, forgo the chocolate frosting on top, and instead sprinkle with crushed candy canes. Just a suggestion. (Go cougars!)

Oatmeal Brownies--These brownies are hearty in a I-know-these-aren't-good-for-me-but-I-can-pretend-that-they-are kind of way. Adding a 1/2 cup or so of chocolate chips to the brownie batter makes them feel more like a dessert and less like a fudgey delicious granola bar.

Oreo Crumb Brownies-- These basic directions can apply to pretty much any cookie, candy bar or other add-in you want to use with your brownie mix. (That's what makes brownies so fun!) Make the brownies as directed on the box, adding at least 12 coarsely crumbled Oreo cookies to the batter. Bake as directed. Mix in about 6 crumbled Oreos to vanilla or chocolate frosting. Once brownies are cooled, spread with frosting. Top with additional crumbled Oreos, if desired.

Peanut Butter Ripple Brownies--I have made these several times, with and without the frosting. Without the frosting, these brownies are good. With the frosting, these brownies are fantastic. Use crunchy peanut butter for the brownies and creamy peanut butter for the frosting. Add a 1/2 cup chocolate or peanut butter chips to the brownie batter if you're feeling a little crazy.

Peanut Butter Truffle Brownies-- I recommend using 3/4 cup peanut butter (instead of 1/2 cup) because I like the extra peanut buttery-ness, as well as adding 1/8 teaspoon salt to the peanut butter mixture.

S'mores Brownies--I'm taking these the next time we go camping! For a 13x9 size pan, make the brownies as directed on the box, adding about 3/4 of a package of coarsely crumbled graham crackers and 1/2 cup milk chocolate chips to the batter. Spread the batter into a greased pan and press 16 large marshmallows on top of the brownie batter. The marshmallows should brown (but not burn) and spread significantly when baked. Bake as directed, removing pan when there's five minutes left. Sprinkle the top with additional chocolate chips, crumbled graham crackers, and mini marshmallows and return to oven until brownies are done.

Apple Cake with Buttery Caramel Sauce

2010-11-08T14:01:00.082-05:00

I saw the recipe for Buttery Caramel Sauce on my friend's dessert blog recently and it make me think, "Hey! I have a really good apple cake recipe that this would be great with!" It's a cake I made for the first time while we were living in Bosnia and somehow never posted. So right away you should know that this recipe will be 1) simple, with minimal steps 2) require no crazy ingredients or utensils (ie you can make it with a couple of large bowls or tupperware, a cup, and a spoon--because, seriously, that's what I was cooking with) and 3) taste like you put in way more work than you actually did. As my husband said, "this apple cake tastes better and better every time I eat it." And the Buttery Caramel Sauce puts it over the top. Add a little whipped cream on top as well and you're in for one heck of a party in your mouth.

Apple Cake
(adapted from Patti Cakes)
Printable Recipe
Serves 16

Ingredients
2 cups sugar
1 1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
6 cups diced apples

Directions
1) In a medium-sized bowl, cream sugar and oil. Add eggs one at a time. Add vanilla.
2) In a large bowl, sift together dry ingredients. Add creamed mixture. Add apples. Batter will be chunky.
3) Bake at 325 in a greased 9 x 13 pan for 60 minutes until golden brown and a toothpick inserted into the middle comes out clean. Serve with Buttery Caramel Sauce and whipped cream. Enjoy!

Buttery Caramel Sauce
(from Virtual Goody Plate)
Printable Recipe

Ingredients
1/3 cup butter
1/3 cup granulated sugar
1/3 cup brown sugar
1/3 cup whole milk
1/2 tsp vanilla

Directions
1) In a small saucepan melt butter over medium heat. Stir in granulated sugar, brown sugar, and whole milk.
2) Bring to boiling, stirring constantly, for one minute. Remove from heat; stir in vanilla. Sauce will thicken as it cools. Serve over cake, ice cream, or as a dip. Enjoy!

Potato Leek Soup

2010-11-05T13:51:00.043-04:00

I loved this soup! LOVED IT!! In fact, except for one bowl that my husband managed to sneak in during dinner, I ate the entire pot myself in less than two days.

And. Loved. It.

Potato Leek Soup
(adapted from Simply Recipes)
Printable Recipe
Serves 4-6

Ingredients
3 large leeks, cut lengthwise, separate, clean; use only the white and pale green parts, chop
2 tablespoons butter
2 cups water
2 cups chicken or vegetable broth
2 lbs potatoes, peeled and diced into 1/2 inch pieces
dash marjoram
1/4 teaspoon dried parsley
1/4 teaspoon dried thyme
salt and pepper

Directions
1) Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes, checking often. Do not brown leeks! Browning will give leeks a burnt taste.
2) Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes.
3) Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add some freshly ground pepper and 1-2 teaspoons salt, to taste. Enjoy!

Easy Alfredo Sauce

2010-11-03T13:38:00.000-04:00

Over the years, I have made numerous different recipes for Alfredo sauce, looking for the one that would satisfy me and my family. I actually made this one on a whim (and ended up having to borrow milk from my neighbor to do it) one evening when I needed a quick dinner. What really made the difference was using parmesano reggiano instead of just parmesan, and ~~accidentally~~ doubling the amount of cheese. The result was lovely smooth cheesy alfredo goodness. And I finally have a go-to Alfredo sauce recipe.

Easy Alfredo Sauce
(adapted from Prudence Pennywise)
Printable Recipe
Serves 4

Ingredients
2 tablespoons butter
2 1/2 tablespoons flour
1 1/2 cups whole milk
pinch nutmeg
1/2 cup parmesano reggiano cheese, grated
salt and pepper, to taste
12 ounces hot cooked pasta

Directions
1) In a medium saucepan, melt butter. Whisk in flour.
2) Add milk and cook over low heat until mixture comes to a simmer. Simmer one minute; add nutmeg and cheese and season to taste with salt and pepper.
3) Combine sauce with hot cooked pasta. Enjoy!

Scotcheroos

2010-11-01T13:12:00.001-04:00

I have fond memories of Scotcheroos. As a child, some of my best friends' mothers would make these for get-togethers and I always loved them. So, I sort of assumed that everyone had heard of Scotcheroos because, um, all my childhood friends had. But I made them recently to share with a group and no one had heard of them before! Not one person. So I thought, well shucks! Maybe these aren't as well-known as I thought. What can I do? Lucky for me, I have a food blog! Lucky for you, I'm posting this recipe! :)

Scotcheroos
(adapted from Kellogg's)
Printable Recipe
Serves 24

Ingredients
1 cup light corn syrup
1 cup sugar
1 cup peanut butter, creamy or crunchy
5 cups Rice Krispies
1 package (8 ounces) butterscotch chips
1 cup semi-sweet chocolate chips

Directions
1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat.
2. Stir in peanut butter. Mix well.
3. Add Rice Krispies cereal. Stir until well coated.
4. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
5. Melt butterscotch and chocolate chips together in 1-quart saucepan over low heat, stirring constantly, or in the microwave, stirring every 30 seconds. Spread evenly over cereal mixture.
6. Let stand until firm. Cut into bars when cool. Enjoy!

Easy No-Bake Macaroni and Cheese

2010-10-29T14:08:00.003-04:00

My husband really likes the boxed macaroni and cheese. A lot. And I think it's gross. But he's not a big fan of homemade macaroni and cheese. It's a source of tension in our house.

Ok, it's really not. We just end up eating both on occasion to make the other one happy. So I'm constantly trying to find a homemade macaroni and cheese recipe that he actually enjoys and not just tolerates.

And guess what? He liked this one. He actually said those words. And so did I. It was creamy, cheesy, easy, goodness. Perfect.

Sorry no picture for this one! Somehow we ate it before I remembered to take one.

Easy No-Bake Macaroni and Cheese
(adapted from Eating Well)
Printable Recipe
Serves 4

Ingredients
8 ounces (2 cups) elbow noodles
1 10-ounce package frozen chopped broccoli
1 3/4 cups milk, divided
3 tablespoons flour
skimpy 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
pinch nutmeg
1 cup sharp Cheddar cheese, shredded
1 teaspoon mustard

Directions
1) Bring a large pot of salted water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
2) Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering.
3) Whisk the remaining 1/4 cup milk, flour, garlic powder, salt, pepper and nutmeg in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes.
4) Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
5) Drain the pasta and broccoli when tender and add to the cheese sauce. Stir until combined. Enjoy!

Cream Cheese Stuffed Strawberries

2010-10-27T13:46:00.004-04:00

This was the dish that got the most comments and compliments out of all of the desserts I made for my husband's birthday shindig last weekend. It looks beautiful, is so simple to make, comes together easily, and tastes divine. If you are in any way a cream cheese fan, you will love these! And it would be so easy to dress these up a little more (if you're so inclined)--add graham cracker crumbs, dip them in chocolate, put a candy or berry on top, or do all three! The sky's the limit!

Cream Cheese Stuffed Strawberries

(from Stephanie's Kitchen)

Printable Recipe

Makes about 30

Ingredients
about 30 large strawberries
8 ounce package cream cheese, room temperature (light is ok)
1/2 heaping cup powdered sugar
1/2 teaspoon vanilla extract

Directions
1) Wash the strawberries and allow to dry completely. Cut the stems off of the strawberries, making a flat surface so they can sit firmly on the plate. Turn over to the other side and cut an "x," being careful not to cut all the way down. (You just want to be able to open them up to insert the cream.)
2) In a medium-sized bowl, cream together the cream cheese, powdered sugar and vanilla until smooth.
3) Scoop into a piping bag or a large ziplock bag and cut a little bit off the corner of the bag.
4) Insert the tip of the bag into the center of the strawberry and fill the strawberry until full. Refrigerate until serving time. Enjoy!

Carmelitos

2010-10-26T13:41:00.002-04:00

I found this recipe while we were living in Bosnia. I remember because it was a big deal to me when I had found caramel ice cream topping in one of the grocery stores and had a recipe that used it. The fact that I never got around to actually making this while we lived in Bosnia is besides the point.

But I think of the various desserts I made for my husband's birthday party last weekend, this one was my favorite. I love the oatmeal caramel chocolate combination. It was crunchy, chewy yumminess in every bite.

Carmelitos

(from The Sisters' Cafe)

Printable Recipe

Serves 15

Ingredients
1 cup flour, plus 3 tablespoons flour, divided
1 cup oatmeal
3/4 cup brown sugar
1 cup chocolate chips
3/4 cup caramel topping
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1/2 cup pecans, chopped (optional)

Directions
1) Mix 1 cup flour, oatmeal, sugar, baking soda, salt and butter. Press half of the mixture into a greased 8x8 pan and set the other half aside. Bake at 350 for 10 minutes and remove from oven.
2) In a small bowl, blend caramel topping with 3 tablespoons flour.
3) Sprinkle chocolate chips and chopped pecans (if using) on top of the baked oatmeal mixture. Pour caramel mixture over chocolate chips.
4) Sprinkle the balance of the oatmeal mixture over the dessert. Bake at 350 for 15-20 minutes or until light brown. Allow to cool and set before slicing. Enjoy!

Layered Peanut Butter and Chocolate Crispy Bars

2010-10-25T16:40:00.009-04:00

My husband's birthday was this weekend. 29. That means we're old.

Anyway, we were abroad last year for all birthdays and holidays, which resulted in somewhat lackluster celebrations. So we're trying to make up for the it this year. In other words, I made a lot of desserts and we had some friends over. I'll post those dessert recipes for the next few days.

The first is this winner. It's basically a double layer of peanut butter rice kirspie treats cushioned with chocolate. I think it goes without saying that these babies are good.

Layered Peanut Butter and Chocolate Crispy Bars
(Adapted from Virtual Goody Plate)
Printable Recipe
Makes about 32
(half the recipe for a 8x8 pan)

Ingredients
6 tablespoons unsalted butter
1/4 teaspoon vanilla
8 cups miniature marshmallows
2/3 cup creamy peanut butter, plus 1/4 cup peanut butter
1/2 teaspoon salt
10 cups puffed rice cereal
2 packages (10 ounces) semisweet chocolate chips
1/4 cup chopped, roasted salted peanuts, optional

Directions
1) Grease 13x9 baking dish. In a large pot, combine butter, vanilla, 2/3 cup peanut butter, and salt. Cook over medium heat, stirring, until melted. Add cereal and stir to combine.
2) In a medium-sized bowl, add chocolate chips and 1/4 cup peanut butter. Microwave for 30 seconds at a time, stirring, until chocolate is melted and combined.
2) With a wooden spoon greased with cooking spray or butter, press half the ceral mixture into dish. Spread half the melted chocolate on top. Repeat with remaining cereal mixture and chocolate; sprinkle with peanuts, if desired. Store in airtight container up to 3 days. Enjoy!

Chicken Curry in a Hurry

2010-10-22T15:06:00.004-04:00

I apologize for my lack of posts lately. My husband was out of town on business and then I went out of town for a funeral and then my husband went out of town again on business and then I started potty training my son.... So I took a week or two off from actual cooking and made mindless meals (read: pancakes, spaghetti, and frozen pizza), which got old pretty quick. It didn't take long for me to feel bad about having my family eat such lackluster dinners. But everyone does that every once in a while, right?

But then I made this dish which, obviously, comes together very quickly and easily. So, really, I have no excuse at all for not making this when things were so crazy around here.

And now I feel bad all over again.

Sorry! Somehow we ate this one without taking a picture. Next time!

Chicken Curry in a Hurry
(adapted from Simply Recipes)
Printable Recipe
Serves 3-4

Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 medium red pepper, sliced
1/3 cup golden raisins (optional)
Salt and pepper, to taste
2 teaspoons yellow curry powder, or to taste
3-4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)
1 cup sour cream
Minced fresh cilantro

Directions
1) Put the oil in a large skillet over medium high heat. When hot, add the onions and red pepper (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until onions are translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
2) Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.
3) Add the sour cream to the skillet and stir constantly over medium-low heat until the mixture is nice and thick.
4) Return the chicken to the skillet and cook for several more minutes, until cooked through, turning once.
Garnish with cilantro and serve with rice. Enjoy!

Indian-Spiced Chicken Pizza

2010-10-04T14:46:00.002-04:00

As promised, here is a scrumptious, curry-tinged chicken pizza that we loved! And it's crazy easy to make--especially if you have leftovers from making this. Even if you don't, you should still make this pizza. It's worth it.

Indian-Spiced Chicken Pizza
Printable Recipe
Serves 4

Ingredients
1/2 pound chicken
3/4 teaspoon curry powder, divided
1/4 teaspoon salt
pepper to taste
pinch cayenne pepper
refrigerated pizza crust
1/3 cup mayonnaise
1/2 large tomato, sliced
1/4 cup red onion, sliced
1 cup mozzarella, shredded
2 tablespoons fresh cilantro, chopped

Directions
1) Combine 1/2 teaspoon curry powder, 1/4 teaspoon salt, pepper and cayenne pepper, to taste. Place the chicken in a medium-sized bowl and sprinkle on curry mixture. Cover and chill 1-2 hours.
2) Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Or use your Foreman or equivalent kitchen grill and cook each breast 4-6 minutes until done. Transfer the chicken to a clean cutting board and let rest for 5 minutes. Thinly slice the chicken.
3) Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to a greased baking sheet. Bake at 425 degrees until puffed and lightly crisped, but not browned, for 8 to 10 minutes.
4) In a small bowl, combine mayonnaise and 1/4 teaspoon curry powder. Set aside.
5) Thinly spread the mayonnaise curry mixture over the pizza crust. Top with the sliced chicken, tomato, red onion, and mozzarella. Sprinkle cilantro over the top.
6) Bake until the crust is golden brown and the cheese is melted, about 5-8 minutes. Enjoy!

Indian-Spiced Chicken Pitas

2010-10-01T13:50:00.005-04:00

This is a perfectly good meal. Quick. Easy. Tasty. The chicken is so simple, but very moist and flavorful.

I just have a couple little complaints: 1) The cucumber sauce. It'll do in a pinch, but this one is so much better, it's not even comparable. Yes, it takes longer, but it's worth it! If you're seriously short on time, make the one written here, but if not, I implore you! Make this one! 2) I've decided I don't like pitas. That is, the kind of pitas I've been eating--dry and flavorless. What I really want is that fresh Albanian pita-like bread they sell in Sarajevo. It's so good, we would just eat it as is, without anything on it. But until I find a local Albanian bakery, I think I'm over pitas.

If it weren't for those two little complaints, this dish would be fabulous. Try it out and let me know what you think. One big plus on this dish, however, is that because I made Indian-Spiced Chicken Pitas, it caused me to make Indian-Spiced Chicken Pizza with the leftovers. Which was delicious! Check Monday for the recipe.

Indian-Spiced Chicken Pitas

(adpated from Eating Well)

Printable Recipe

Serves 4

Ingredients
1 pound chicken breasts
1 1/2 teaspoons curry powder, divided
3/4 teaspoons salt, divided
pinch cayenne pepper
1 cup cucumbers, seeded and thinly sliced
3/4 cup plain yogurt
1 tablespoon fresh cilantro, chopped
1/8 teaspoon garlic powder
2 teaspoons lemon juice
pepper, to taste
4 6-inch pitas
1 cup lettuce, chopped
1 large tomato, sliced
1/4 cup red onion, thinly sliced

Directions
1) Combine 1 teaspoon curry powder, 1/2 teaspoon salt, pepper to taste and cayenne pepper. Place the chicken in a medium-sized bowl and sprinkle on curry mixture. Cover and chill 1-2 hours.
2) Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Or use your Foreman or equivalent kitchen grill and cook each breast 4-6 minutes. Transfer the chicken to a clean cutting board and let rest for 5 minutes.
3) Meanwhile, combine cucumber, yogurt, cilantro, garlic powder, lemon juice, the remaining 1/2 teaspoon curry and 1/4 teaspoon salt and pepper to taste in a small bowl.
4) Thinly slice the chicken. Split open the pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion. Enjoy!

Curry Chicken in Basil Coconut Sauce

2010-09-29T13:55:00.068-04:00

You may have noticed that after moving back to the US, I went a little crazy making things that I wouldn't have been able to make in Bosnia--mostly Mexican-type food or meals that involved a lot of cheddar. Maybe you haven't noticed at all, but I sure have. I think it's usually because, while I'm making or eating the meal, I think, "wow, I couldn't have made this four months ago," and then it perpetuates the cycle of making more food like that.

I think I have finally been satiated of the Mexican-cheddar craving. But now I'm beginning to feel a curry kick coming on. I make curried foods pretty regularly anyway, but it's been sounding really good to me lately. So be prepared for a little more curry coming your way. Are you excited?

Curry Chicken in Basil Coconut Sauce
(adapted from My Kitchen Cafe)
Printable Recipe
Serves 4

Ingredients
3 skinless, boneless chicken breast
2 teaspoons curry powder
1 teaspoon salt, divided
½ teaspoon pepper
¼ teaspoon chili powder
1 tablespoon vegetable oil
1 onion, chopped
5 cloves garlic, minced
2 jalapeño peppers, seeded and finely chopped
1 tablespoon dried basil
1 (14 ounce) can coconut milk
1 tablespoon cornstarch
1/8 teaspoon ginger powder

Directions
1) Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
2) Heat oil n a large nonstick frying pan and stir in onion, garlic, jalapeños, and basil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
3) In a small bowl, combine coconut milk and cornstarch and whisk well. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over basmati rice with plain yogurt, if needed, to tone down the spiciness. Enjoy!

Pineapple Cream Cheese Egg Rolls

2010-09-27T15:18:00.002-04:00

If, like me, you have some leftover pineapple from making this and also happen to have some leftover eggroll wrappers from making this, then you should really consider making some Pineapple Cream Cheese Egg Rolls. You'll be glad you did.

Pineapple Cream Cheese Egg Rolls

(adapted from Suite 101)

Printable Recipe

Ingredients
1/2 cup cottage cheese
8 ounces cream cheese, room temperature
1 (16 ounce) can crushed or tidbits pineapple, drained
1 tablespoon sugar

1/4 teaspoon cinnamon

1/8 teaspoon ginger powder
1 (4 ounce) can green chiles, optional
shredded coconut, optional

Egg roll wrappers

Directions
1) Combine cottage cheese, cream cheese, pineapple, sugar, cinnamon, ginger powder, and green chiles and coconut, if desired. Mix well and place in refrigerator for at least one hour to chill.
2) Place egg roll wrapper on flat surface with point facing you. Generous shmear mixture across center of wrapper. Fold bottom point upward, then fold sides inward. Roll egg roll away from you. Moisten top of wrapper with water to seal. Seal all sides with water and pinch wrapper to make sure it is sealed completely.
3) Place seam-side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray and sprinkle with additional sugar. Bake at 425 degrees for 15-20 minutes until lightly brown, carefully flipping them halfway through baking time. Serve warm, with a dollop of whipped cream. Enjoy!

Veggie Southwest Egg Rolls

2010-09-24T13:05:00.008-04:00

This is another great dish to put in as much variety of vegetables as you want. I kept it pretty tame, but, zucchini, eggplant, tomato, cabbage, cilantro--you name it!-- would all be fabulous. And it's such a cinch to make, I know we'll be having this one again!

Veggie Southwest Eggrolls

(adapted from Ezra Pound Cake)

Printable Recipe

Makes about 15

Ingredients

1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1/2 red bell pepper, diced

1/2 cup Cheddar cheese, shredded

1/2 cup Monterey cheese, shredded
1 can (4 ounces) chopped green chiles
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder

1/8 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of crushed red pepper flakes
Egg roll wrappers

Directions
1) In a large bowl, combine everything but the egg roll wrappers. Place a heaping 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
2) Place seam-side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425 degrees for 15-20 minutes until lightly brown, flipping them halfway through baking time. Serve warm with salsa, sour cream, or southwest chicken salad dressing. Enjoy!

Sweet and Sour Roasted Pineapple and Peppers

2010-09-22T14:53:00.000-04:00

This dish is ridiculously simple, but really tasty. Put onions, peppers, and pineapple in a pan. Put some stuff on them. Roast them for a while. Put a little more stuff on them, and you're in business. It can't get any easier than that. Eat it by itself as a side dish, or serve over rice for a light meal and savor how little work was done for such a sweetly satisfying dish.

Sweet and Sour Roasted Pineapple and Peppers

(adapted from Vegetarian Times)

Printable Recipe

Serves 4

Ingredients

3 cups pineapple chunks
1 medium red bell pepper, cubed (1 1/2 cups)
1 medium red onion, cut into thin wedges (1 1/2 cups)

1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar

salt and pepper, optional
1 tablespoon toasted coconut flakes, optional

2/3 cup cashews, optional
1 tablespoon lime juice

Directions
1) Arrange pineapple cubes, red bell pepper cubes, and red onion wedges on ungreased rimmed baking sheet. Drizzle with vegetable oil and soy sauce, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.
2) Roast pineapple mixture on center oven rack at 400 degrees for 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with toasted coconut flakes and cashews, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve over rice or alone alone. Enjoy!

Pink (Beet) Pancakes

2010-09-20T13:22:00.011-04:00

I first heard of pink pancakes several months ago as a way to sneak veggies into breakfast. I like beets and I like pancakes, so this seemed like a no-brainer to me. And, honestly, you don't taste the beets at all, so don't let them phase you; my toddler ate three pancakes without slowing down. That's not a record or anything, but it's not too shabby, either. But if you really, really can't get over the beet thing, add a tablespoon of cocoa powder, serve with cream cheese and pretend they're red velvet pancakes. You won't know the difference.

Pink (Beet) Pancakes

Printable Recipe

Serves 8

Ingredients
2 cups flour
5 teaspoons baking powder

3 tablespoons sugar

1 tablespoon cocoa powder (optional)

2 eggs

1/2 cup pureed beets (One 8 ounce can of beets makes about 1 cup puree. Use half and freeze the rest for another day.)

2 cups milk

1/3 cup vegetable oil

1 teaspoon vanilla

Directions
1) Stir together all dry ingredients.

2) Make a "well" in the center of the dry ingredients. Add eggs to the "well" and beat with a fork.

3) Add all the remaining ingredients and stir until just combined.
4) Heat a griddle or skillet over medium-low heat. Drizzle a small amount of vegetable oil over the griddle.
5) Using a 1/4 measuring cup, pour batter onto hot pan.
6) Cook batter until bubbles begin to form and pop; flip. Griddle cakes are done when the center of the cake springs back lightly when touched. Enjoy!

Cucumber Dill Salad

2010-09-17T14:21:00.003-04:00

My neighbor had an influx of cucumbers recently and was kind enough to share with me. It made me think of the plenitude of cucumber salads they have in Russia. My husband and I spent a few months in Moscow several years ago and I fell in love with the food, especially the salads. They don't typically do lettuce salads like we have here in the States and it was fun to try a new array of fresh vegetable combinations.

A word about dill. The first time my husband made breakfast for me, he gave me scrambled eggs with dill. Not in his eggs, just in mine. He was trying to give me a taste of Russia. It was very sweet. And it was gross. So dill has been an acquired taste for me. Now, however, I can't imagine some dishes without it. Take Borscht for example. Ok, so that's a Russian soup, but I maintain the point that dill makes it so much better.

Although I still wouldn't recommend it in your scrambled eggs.

Cucumber Dill Salad

Printable Recipe

Serves 4-6

Ingredients

2 cucumbers, sliced

2 tomatoes, cut into thin wedges

1/2 red onion, thinly sliced

1/2 cup sour cream

1 1/2 teaspoons dried dill

1 tablespoon vinegar

1/8 teaspoon black pepper

1 teaspoon salt, more to taste

Directions

1) Combine all ingredients except salt. Allow salad to chill at least 30 minutes.

2) Stir in salt directly before serving. Enjoy!

Potato Chickpea Masala

2010-09-15T14:01:00.006-04:00

My husband said that this is the best curry dish I've ever made. And that's saying something, considering how many curry dishes I've made. So recently the two of us have been discussing which meal is really the superior: Mixed Vegetable Masala or Potato Chickpea Masala. Luckily, this is one of those arguments that doesn't need a winner because both meals are so good that I would willingly make either one again.

Potato Chickpea Masala

(adapted from Epicurious)

Printable Recipe

Serves 6

Ingredients

1 1/2 pounds potatoes
1 jalapeño, coarsely chopped, seeds and ribs removed
3 garlic cloves, minced

1/4 teaspoon ginger powder
1 tablespoon curry powder
1/2 teaspoon cinnamon

1 teaspoon salt
1/2 teaspoon turmeric (optional)

1/3 cup vegetable oil
1 3/4 cups water, divided
1 large onion, chopped (about 3 cups)
1 teaspoon cumin
1 (15 ounce) can chickpeas, rinsed and drained

1/2 cup frozen peas (do not thaw)
1/3 cup toasted coconut
1/2 cup chopped fresh cilantro

Directions

1) Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a bowl and cover with cold water.
2) Purée jalapeño and garlic in a food processor with ginger powder, curry powder, cinnamon, salt, turmeric if using, oil, and 1/4 cup water until smooth. Transfer purée to skillet and cook over medium-high heat, stirring, until thickened slightly, about 1 minute.
3) Add onion and cook, stirring occasionally, until it begins to soften, about 8 minutes.
4) Drain potatoes, then add to onion mixture and cumin to skillet and cook over medium heat, stirring occasionally, until potatoes are barely tender, about 10 minutes.
5) Add chickpeas and remaining 1 1/2 cups water, scraping up any brown bits, then briskly simmer, covered, until potatoes are tender, 16 to 20 minutes more. Add frozen peas and cook, covered, until just tender, about 3 minutes. Remove from heat and stir in toasted coconut and cilantro. Eat in a pita or over basmati rice. Enjoy!

Ace of Cakes!

2010-09-13T13:41:00.002-04:00

I can't believe I forgot to post this! Several weeks ago, we went to Baltimore to visit the National Aquarium. Of course, knowing that Charm City Cakes was there, we had to go see it. I kept hoping Duff would come out the door, but no such luck. Ah well.

Southwest Chicken Salad

2010-09-10T13:41:00.006-04:00

I was in the mood for a salad. But it has to be a little heartier than an everyday salad in order for my husband to think it's a meal. This salad couldn't be easier, it's filling and delicious.

Southwest Chicken Salad

(adapted from Cooking in the Groves)

Printable Recipe

Serves 6

Ingredients

Salad Dressing:
1 1/4 cups sour cream or plain yogurt
3/4 cup salsa
1/2 teaspoon chili powder
1/2 teaspoon cumin

1/8 teaspoon garlic powder

Salad:
2-3 cups chicken, cooked and diced
1 cup tomatoes, diced
3/4 cup green onion, diced
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained

1/2 bell pepper, diced

1/2 cup cucumber, diced
3/4 cup Cheddar cheese, shredded
8 cups salad greens

Directions
1) In a medium bowl, combine all dressing ingredients. Refrigerate at least one hour to allow flavors to blend.

2) In a medium bowl combine chicken, tomatoes, green onions, corn, black beans, bell pepper, cucumber and cheese. Gently stir. Serve over salad greens. Top with Salad Dressing and serve with tortilla chips, cilantro, and additional salsa, if desired. Enjoy!

Caramelized Onion and White Bean Flatbread

2010-09-08T13:50:00.004-04:00

Sometimes when my husband asks me what's for dinner, I say "Don't worry about it," which usually means that I'm trying something new and I want him to give it a chance before he passes judgement. And also so I can avoid the look he gives me that says, "Really? If you say so...." This one was probably one of those meals, but you know what? He really liked this one!

The original recipe tries to keep the flatbread as sort of a hearty Italian fare, but I think it would be outstanding if you served it with some lettuce, salsa and sour cream to make it into a kind of tostada. This makes a little more sense in my mind, and it was a lot easier for my husband to wrap his brain around this meal when it was presented to him that way.

Husbands are such fickle things. :)

Caramelized Onion and White Bean Flatbread

(adapted from Eating Well)

Printable Recipe

Serves 4

Ingredients

3 tablespoons extra-virgin olive oil
1 large onion, thinly sliced lengthwise
1/4 teaspoon salt
1 refrigerated pizza dough
2 teaspoons dried oregano
1/2 teaspoon ground pepper
1 (15 ounce) can white beans, drained and rinsed
1 clove garlic, minced
3 tablespoons water
2 teaspoons white vinegar
3 plum tomatoes, thinly sliced
1 cup shredded Cheddar cheese

Directions

1) Combine oil, onion and salt in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 8 to 10 minutes more.
2) Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to a greased baking sheet. Bake at 425 degrees until puffed and lightly crisped, but not browned, for 8 to 10 minutes.
3) Stir oregano and pepper into the onion. Transfer half the onion to a small bowl. Add beans and minced garlic to the remaining onion; cook over medium heat, stirring often, until heated through and garlic is fragrant, 2 to 3 minutes.

4) Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms. Add salt and pepper to taste.
5) Spread the bean paste over the pizza crust. Top with the reserved onion, tomatoes, and cheese. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 5 to 7 minutes. Slice and serve with lettuce, salsa and sour cream, if desired, or just dig in as is. Enjoy!

Curried Chicken Pitas

2010-09-03T14:01:00.004-04:00

I have no problem with traditional chicken salad except for the fact that its become a little too blah for me. This recipe cures the blahs by adding curry powder and diced pears.

I'm admitting to you right now that the picture is a little underwhelming, but I blame that on the fact that it was the last of the chicken curry, without any lettuce to be had, and it looks a little sparse as a consequence. This recipe was a hit with my family and I'm sure I'll be making it again.

Curried Chicken Pitas

(adapted from Eating Well)

Printable Recipe

Serves 4

Ingredients

6 tablespoons plain yogurt
1/4 cup mayonnaise
1 tablespoon curry powder
2 cups cooked, cubed chicken breast
1 ripe but firm pear, diced
2 stalks celery, finely diced
1/2 cup dried cranberries
1/4 cup sliced or slivered almonds
4 whole-wheat pita breads, cut in half
2 cups chopped lettuce

Directions

1) Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.

2) Fill each pita half with 1/2 cup chicken salad and 1/4 cup lettuce. Enjoy!

Mojo de Ajo Vegetable Fajitas

2010-09-01T14:23:00.006-04:00

My husband is not totally on board with veggie-only dishes, so naturally when I told him we were having fajitas for dinner, he thought I meant "steak." It was kind of a blow when he realized the steak was substituted with zucchini and corn and mojo de ajo. But was he satisfied? Oh yes. The mojo de ajo gives it a garlic-y twist that is so delicious! And I, for one, did not miss the meat at all.

Mojo de Ajo Vegetable Fajitas

(adapted from Prudence Pennywise)

Printable Recipe

Serves 6

Ingredients

MOJO DE AJO:

1/4 cup extra-virgin olive oil

3 tablespoons minced garlic (4 to 5 cloves)

3 tablespoons fresh lime juice (from 2 limes)

1 teaspoon crushed red pepper flakes

1/2 teaspoon salt

FAJITAS:

1 tablespoon vegetable oil

1/2 large onion, cut into 1/2-inch-thick strips

1 large green bell pepper, cut into 1/2-inch-thick strips

1 large red bell pepper, cut into 1/2 inch strips

1 1/4 teaspoon salt, divided

2 medium zucchinis, cut into 1/2 inch strips

1 cup corn

Salt and pepper

12 small corn tortillas, warmed

Directions
Make the mojo de ajo:

1) Cook oil and garlic in a large skillet over low heat until garlic is soft and fragrant, about 8 minutes.

2) Remove from heat, and stir in lime juice, red-pepper flakes, and salt. Pour mojo de ajo in a small bowl and set aside.

Make the fajitas:

1) Re-heat skillet over high heat. Add oil, and gently swirl to coat. Add onion and bell peppers, and season with 1/4 teaspoon salt.

2) Cook, stirring frequently, until onion is beginning to brown, and pepper has softened slightly and skin is blistered, about 5 minutes.

3) Add zucchini, corn and 1 teaspoon salt, and cook, stirring frequently, until vegetables are browned and tender, 5 to 7 minutes.

6) Add the mojo de ajo, and stir to coat. Season with additional salt and pepper, if needed. Serve immediately with warmed tortillas, sour cream, salsa, tomatoes, cilantro, and cheese. Enjoy!

Mixed Vegetable Masala

2010-08-30T13:16:00.012-04:00

Oh, I loved this dish! I think it was one of the best curry dishes I have ever made. I would make it again tomorrow. Heck, I would make it again today!

Mixed Vegetable Masala
(adapted from Vegetarian Times)

Printable Recipe

Serves 4-6

Ingredients

3 cloves garlic
1 (15 ounce) can diced tomatoes
1/8 teaspoon ginger powder

½ teaspoon crushed red pepper flakes

1 tablespoon vegetable oil
1 medium onion, chopped (1 cup)
1 yellow pepper, diced (1 cup)
2 potatoes, peeled and cubed (1 cup)
2 carrots, sliced (1 cup)
1 ½ teaspoons curry powder
½ teaspoon chili powder
2 medium-sized zucchini, cut into chunks (2 cups) (substitute cauliflower in the winter months)
½ cup coconut milk

salt and pepper

Directions
1) Pulse garlic in food processor until finely chopped. Add tomatoes with juice, ginger powder, and crushed red pepper flakes, and pulse until combined. Set aside.
2) Heat oil in large pan over medium heat. Add onion and bell pepper, and sauté 10 minutes, or until softened. Stir in potatoes, carrots, curry powder, and chili powder. Cover, reduce heat to medium-low, and cook 10 minutes, stirring occasionally.
3) Add zucchini, tomato mixture, and ½ cup water. Simmer 20 to 30 minutes, until vegetables are softened. Remove from heat, and stir in coconut milk. Season to taste with salt and pepper. Enjoy!

Graham Cracker Pancakes and S'mores Pancakes by extension

2010-08-27T12:30:00.009-04:00

One of the great things about summer is that all of the fixin's for s'mores go on sale at the grocery store. Not that I ever go camping. But I do make use of those fixin's throughout the year. Here's one example: graham cracker pancakes. The pancakes are a little hearty, with a hint of graham.

This is all very good... but s'mores pancakes would be better! I added chocolate chips and mini marshmallows to the batter. The result was only ok--the marshmallows tend to disappear into the pancake, so it ends up being more like graham cracker chocolate chip pancakes. And there ain't nothing wrong with that.

But in my dream world, the ultimate s'mores pancakes would consist of marshmallow fluff and melted chocolate slathered between two giant graham cracker pancakes. Sounds good, doesn't it?

No picture! My camera ran out of batteries!

Graham Cracker Pancakes

(from Cooking in the Groves)

Printable Recipe

Serves 6

Ingredients

1 1/2 cups flour
1 1/2 cups graham cracker crumbs (cinnamon works, too)
6 tablespoons brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans, optional
2 cup milk
4 tablespoons melted butter
2 eggs
1 teaspoon vanilla

Directions

1) In a medium-sized bowl, mix dry ingredients together.

2) In a large bowl, combine wet ingredients.

3) Add dry ingredients to the wet ingredients and stir until smooth.

4) Using a 1/4 measuring cup, pour batter onto hot, buttered frying pan.
6) Cook batter until bubbles begin to form and pop; flip. Pancakes are done when the center of the cake springs back lightly when touched. Enjoy!

Open-Faced Croissant Egg Sandwich

2010-08-25T20:47:00.001-04:00

The next time I'm hosting some kind of brunch, I think I'll be making these. Beautiful and delicious and incredibly easy!

Open-Faced Croissant Egg Sandwich

(adapted from Rachael Ray)

Printable Recipe

Makes 4

Ingredients
2 store-bought bakery croissants
8 slices deli ham
4 slices Swiss or sharp cheddar cheese
1 large tomato, thinly sliced
4 eggs
Salt and ground black pepper

Directions

1) Slice the croissants in half lengthwise. Lay them cut-side up in a greased muffin tin (I prefer the jumbo size).

2) Place 2 pieces of ham into the cavities of each half and top each with a slice of cheese and a couple of slices of tomato.

3) Crack an egg onto each sandwich and sprinkle them with salt and pepper to taste.

4) Bake at 350 degrees until the eggs have set, about 15 minutes for a runny yolk and 30 minutes for a firm yolk. Enjoy!

The Winning Hearts and Minds Cake

2010-08-23T14:50:00.003-04:00

We recently invited a friend, whom we hadn't in a long time, over to our apartment for dessert. I wanted it to be something easy, but also something that would wow her. Have you read the title of this cake? I figured this would be a good one to try.

This cake is like a chocolate truffle--soft and intensely chocolaty. It is derived from Orangette author's book, A Homemade Life, and, trust me, you'll remember this one.

Our friend ended up being unable to come by, but we froze the remainder (hey, we had to eat some of it ourselves, right?) and served at another dessert party a week later. It was a hit.

A quick note: This cake is flaky and soft, but freezes well. Molly Wizenberg says that its texture and flavor are actually improved by freezing. She suggests making it far enough in advance that you can freeze it for at least a day or so, and allow 24 hours for it to then return to room temperature before serving.

The Winning Hearts and Minds Cake

(from A Homemade Life)

Printable Recipe

Serves 12

Ingredients

7 ounces bittersweet chocolate, finely chopped or Ghirardelli 60% chocolate chips

1 1/4 sticks (7 ounces) unsalted butter, cut into 1/2-inch cubes

1 cup plu 2 tablespoons granulated sugar

5 eggs

1 tablespoon all-purpose flour

Directions

1) Butter an 8 or 9-inch round cake pan. Line the bottomw of the pan with a round of parchment paper, and butter the paper.

2) Put the chocolate and butter in a medium microwavable bowl. Microwave on high for 30 seconds at a time, stirring often, until just smooth. When mixture is smooth, add the sugar, stirring well to incorporate. Set the batter aside to cool for 5 minutes.

3) Add the eggs one by one, stirring well after each addition. Add the flour and stir to mix well. The batter should be dark and silky.

4) Pour the batter into the prepared pan, and bake for about 25 minutes, or until the top is lightly crackled, the edges are puffed, and the center of the cake looks set. At 20 minutes, the center of the cake is usually still quite jiggly; you'll know it's done when the center only jiggles slightly, it at all.

5) Remove the cake from the oven to the cooling rack, and let it cool in the pan for 20 minutes. Carefully turn it out of the pan and then flip it onto a serving plate, so that the crackly side faces up. This cake is delicate, so the easiest way is as follows:

Place a sheet of aluminum foil over the pan, and place a small sheet pan or large, flat plate--not the serving plate--on top of the foil, facing down. Hold the cake pan and plate firmly together and quickly, carefully, flip them. The pan should now be on top of the plate, with the foil between them. Remove the pan, revealing the cake, which is now upside-down. Remove the parchment paper. Place the serving plate gently atop the cake. Wedging your index fingers between the plates to keep from squishing the cake, flip them so that the cake is now right side up. Remove the foil.

6) Cool completely; serve with whipped cream or berries. Enjoy!

NOTE: This cake can be kept at room temperature, sealed in plastic wrap, for up to 3 days, or it can be refrigerated for up to 5 days. (Be sure to bring it to room temperature before serving.) To freeze it, wrap it tightly in plastic wrap and then foil, and it will keep for up to a month. Before serving, defrost at room temperature for 24 hours, still fully wrapped.

Tortilla Soup and Restaurant-Style Salsa

2010-08-20T14:15:00.009-04:00

I recently made the best tortilla soup I've ever had--so flavorful and crazy, crazy delicious.

And then a few days later I made an amazingly good salsa! Like addictive-Mexican-restaurant-salsa good! But as I was making it, I had the bizarre feeling of déjà vu.

And guess what? Their recipes are pretty similar. And they both taste fantastic.

Coincidence? I don't think so. Apparently the combinations of tomato and garlic and cilantro and cumin make magic in my mouth.

Tortilla Soup

(adapted from Prudence Penneywise)

Printable Recipe

Serves 12

Ingredients

3 tablespoons olive oil

6 corn tortillas, diced

1 tablespoon of cumin
2 tablespoons of chili powder

1 tablespoon of minced garlic

1 large onion

large handful of cilantro leaves and tender stems

2 (15 ounces) cans diced tomatoes

8 cups chicken broth (or vegetable stock to make it vegetarian)

1 can (15 ounces) corn, drained

1 (14 ounce) can pinto beans

1 cup chicken, shredded, optional

Directions
1) In a large pot, heat oil over medium high heat. Add tortillas and saute until beginning to brown. Add cumin and chili powder and saute for one minute.

2) Meanwhile, combine in the blender the garlic, onion, cilantro, and canned tomatoes. Puree until smooth.

3) Add tomato mixture and chicken broth to pot. Bring to a boil, reduce heat, cover and simmer for at least 20 minutes and up to one hour. Add remaining ingredients for the last 10 minutes of simmering.

4) Serve soup with tortilla chips, cheese, cilantro, sour cream and lime wedges. Enjoy!

Restaurant-Style Salsa

(adapted from Pioneer Woman)

Printable Recipe

Makes about 5 1/2 cups

Ingredients

1 can (15 ounce) whole tomatoes with juice

2 cans (15 ounces) diced tomatoes and green chilies

¼ cup chopped onion

2 cloves garlic, minced

1 jalapeño, quartered with ribs and seeds removed

¼ teaspoon sugar

¼ teaspoon salt

¼ teaspoon ground cumin

½ cup cilantro, more to taste

juice from ½ of a lime

Instructions

1) Combine whole tomatoes, diced tomatoes, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—about 10 to 15 pulses.

2) Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Enjoy!

Rice Krispies Chocolate Chip Cookies

2010-08-18T14:30:00.004-04:00

I found a recipe similar to this one several months ago, but it included wheat flour and applesauce--you know, they were trying to make it healthy and stuff. I suspect that this is the original recipe it was derived from, in all it's oil and butter goodness. The rice cereal adds an unexpected crunch, and the cookies themselves are a great combination of crunchy and chewy. These are a great variation from your typical chocolate chip cookie.

Rice Krispies Chocolate Chip Cookies

(adapted from Virtual Goody Plate)

Printable Recipe

Makes about 4 1/2 dozen

Ingredients

3 1/3 cups all-purpose flour
1 1/4 cups crisp rice cereal
1/4 cup oats
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 1/2 cups chocolate chips

Directions
1) Stir flour, cereal, oats, baking soda, cream of tartar and salt together in a bowl; set aside.

2) Cream butter with both sugars in a bowl with mixer until light and fluffy. Add the oil, egg and vanilla, then beat until blended.

3) Stir in chocolate chips and flour mixture just until flour is incorporated. Drop dough by heaping tablespoons onto parchment-lined baking sheets.

4) Bake at 350 for 11 to 13 minutes until cookies are set and golden around edges. Let cool on pan for 5 minutes, then transfer to rack. Enjoy!

Chicken Bacon Ranch Pizza

2010-08-16T14:07:00.010-04:00

New. Favorite. Pizza.

Seriously.

I would make this again right now.

And eat the entire thing by myself.

And be happy.

Chicken Bacon Ranch Pizza

Printable Recipe

Serves 4

Ingredients

1 refrigerated pizza crust

1/2 package bacon or turkey bacon, cut into 1/2 inch pieces

1/2 pound chicken, cut to bite-sized pieces

1/4 cup good quality ranch dressing

1/8 teaspoon garlic powder

1 tomato, thinly sliced or diced

1 green onion, thinly sliced

6 ounces mozzarella cheese, shredded

Italian seasoning

Directions

1) Unroll the pizza dough on to a greased cookie sheet and spread out as needed. Bake at 425 degrees for 7-10 minutes, until crust is crisp, but not browned. Set aside.

2) While crust is baking, in a large skillet, cook the bacon until crisp. Remove to a paper towel-lined plate, reserving the fat in the pan.

3) Cook the chicken in the reserved bacon fat until cooked through. Allow to cool several minutes.

4) In a medium-sized bowl, combine ranch dressing and garlic powder. Place chicken in the ranch mixture, and stir to coat.

5) Place bacon, chicken mixture, tomato, and green onion on the pizza crust as desired. Top with cheese and Italian seasonings to taste.

6) Bake at 425 for 5-7 minutes or until cheese is melted and crust is a golden brown. Enjoy!

Chicken Empanada

2010-08-13T14:09:00.006-04:00

I feel a little sheepish writing this post because I have a confession: I like this chicken filling better than the one I used for the taquitos I made a little while ago. I'm not saying that I dislike the taquito filling--because, in fact, I liked it a lot--but I liked this one just a little bit better. They're actually quite similar, I think this one just had more flavor.

Another thing I should mention about this recipe is that I'm lazy. As in, I made one giant empanada (using one pie crust) instead of a dozen little empanadas (using two pie crusts). If you've got the time and desire, make a bunch of small ones. But if you're crunched for time or you just don't care, a big giant empanada will make you perfectly happy. At least, it made me happy.

Chicken Empanada

(adapted from Food Network)

Printable Recipe

Serves 4-6

Ingredients

3 cups cooked, shredded chicken
6 ounces shredded cheddar cheese
6 ounces cream cheese, softened
3 ounces green chilies
1 jalapeno, seeded and diced

1 green onion, thinly sliced

2-3 tablespoons cilantro, chopped

1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper

1/8 teaspoon garlic powder
1 refrigerated pie crust for one big empanada, 2 refrigerated pie crusts for 12-15 little empanadas

1/4 cup cheddar cheese, shredded

Directions
1) In a large bowl, combine the chicken and next 10 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle.

2) To make one big empanada: Lightly brush the edge of crust with water. Place chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal.

3) To make a dozen little empanadas: Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture.

(Up to this point, the recipe can be made ahead of time and frozen for up to 1 month.)

4) Arrange empanada(s) on a lightly greased baking sheet. Sprinkle the top with cheese, if desired. Bake at 400 degrees for 25 minutes. Enjoy!

Penne with Brussels Sprouts and Bacon

2010-08-11T13:26:00.002-04:00

Brussels sprouts. When was the last time you ate Brussels sprouts? For me, it had probably been ten years or, in other words, since the last time my mother made them for me. My husband had only eaten them once--a couple of years ago-- and my toddler had never experienced them. Pretty sad.

I recently read Hungry Monkey by Matthew Amster-Burton and guess what his favorite vegetable is? You guessed it. Brussels sprouts. And he said that he prepares them for his family at least once a week. It was motivational for me. I decided I needed to give Brussels sprouts another try and this simple recipe from his book sounded great. If you haven't tried Brussels sprouts a in a while, give them another shot with this recipe.

Penne with Brussels Sprouts and Bacon

(adapted from Hungry Monkey)

Printable Recipe

Serves 4

Ingredients

16 ounces penne

1 tablespoon vegetable oil

6 slices bacon or turkey bacon, cut crosswise into 1/2 inch pieces

10 ounces frozen Brussels sprouts, thawed and halved or quartered

salt and pepper

1/2 cup chicken broth

2 ounces grated Parmigiano-Reggiano, plus more for serving

1 teaspoon lemon juice (optional)

Directions

1) In a large skillet, cook the bacon in the oil until crisp. Remove to a paper towel-lined plate, reserving the fat in the pan.

2) Raise heat to medium-high and add the Brussels sprouts to the pan. Sprinkle with salt and pepper to taste and cook until lightly browned, 3 to 5 minutes.

3) Add the chicken broth, reduce heat to medium-low, cover, and simmer 10 minutes or until sprouts are tender, stirring occasionally.

4) Meanwhile, cook the penne. Drain and add to the Brussels sprouts along with the bacon, Parmigiano, and optional lemon juice. Stir to combine.

5) Season with additional salt and pepper to taste and top with additional Parmigiano. Serve immediately. Enjoy!

French Toast: The Kind That Will Kill You

2010-08-09T16:49:00.001-04:00

I know that this recipe exists elsewhere in various forms, however I had never experienced it myself until a pot luck breakfast several years ago. It was intensely sweet, custardy, and oh so good. When I finally got the recipe from my friend, it had the title "The Kind That Will Kill You" and I can't think of a more fitting description. Putting syrup on these would be an act of suicide. You must try them!

French Toast: The Kind That Will Kill You

Printable Recipe

Serves 5

Ingredients
1/2 cups packed brown sugar

3/4 cup butter
1/4 cup plus 2 tablespoons light corn syrup
10 slices French bread
4 large eggs, lightly beaten
2 1/2 cups milk
1 tablespoon vanilla extract
1/4 teaspoon salt
3 tablespoons sugar
1 1/2 teaspoons ground cinnamon

1/8 teaspoon nutmeg
1/4 cup butter, melted

Directions
1) Combine first 3 ingredients in a medium saucepan. Cook over medium heat, stirring constantly for 5 minutes or until mixture is bubbly.

2) Pour syrup mixture evenly into a lightly greased 13x9 baking dish. Arrange bread slices over syrup.
3) Combine eggs and next 3 ingredients; stir well. Gradually pour mixture over bread slices. Cover and chill at least 8 hours.
4) Combine 3 tablespoons sugar, cinnamon and nutmeg; stir well. Sprinkle evenly over soaked bread.

5) Drizzle 1/4 cup melted butter over bread. Bake, uncovered, at 350 for 50 to 60 minutes or until golden and bubbly. Enjoy!

Zucchini Lasagna

2010-08-06T14:20:00.001-04:00

This recipe has been on my "to make" list for a long time, but now that it's zucchini season, I've finally gotten around to it. Although I think adding a chopped tomato would taste great, it's pretty dang good as is.

Zucchini Lasagna

(adapted from Martha Stewart)

Printable Recipe

Serves 4

Ingredients

6 ounces cream cheese, room temperature
1 container (15 ounces) ricotta cheese or cottage cheese or a combination of both
salt and ground pepper
2 medium-sized zucchini, halved lengthwise, then sliced thinly crosswise
1 garlic clove, minced
2 teaspoons dried oregano

1 green onion, thinly sliced
6 no-boil lasagna noodles
1/2 cup mozzarella cheese, shredded

Directions
1) In a medium bowl, stir together cream cheese and ricotta or cottage cheese; season well with salt and pepper.

2) In another medium bowl, combine zucchini, garlic, oregano and green onion; season with salt and pepper, and toss to combine.

3) Spread 1/3 zucchini mixture in greased 8-inch square baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.

4) Cover baking dish with aluminum foil; bake at 425 degrees until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 20 to 25 minutes more. Let stand 10 minutes before serving. Enjoy!

Baked Parmesan Zucchini, Summer Squash, and Tomatoes

2010-08-04T14:07:00.000-04:00

This recipe was exactly what I was looking for: flavorful, simple, baked fresh vegetable goodness. The first time I made this, I ate the entire thing myself. And I loved every bite.

Baked Parmesan Zucchini, Summer Squash, and Tomatoes

(adapted from The Sisters Cafe)

Printable Recipe

Serves 4

Ingredients

2-3 summer squash and/or zucchini

2 roma tomatoes

Salt

Pepper

Garlic powder

2-3 tablespoon butter

fresh finely grated parmesan cheese

Directions

1) Thinly slice zucchini, summer squash and tomatoes and arrange half of the slices evenly in a baking dish sprayed with cooking spray.

2) Sprinkle generously with salt, pepper, and garlic powder. Place thin slices of butter on top to taste.

3) Layer the remaining zucchini, squash and tomato slices and repeat with seasonings. Top with parmesan cheese.

4) Cover with foil and bake at 425 degrees for 20-25 minutes, until center of zucchini and squash is just becoming clear. Uncover and bake 10-15 more minutes, or until the parmesan begins to golden. Enjoy!