Good Eats

Summer Squash and Corn Chowder

2011-08-11T11:09:00.000-07:00

This is my favorite summer soup. I know it seems weird to eat a hot soup in summer but this is delicious and a great way to use up squash from your garden. Plus it is light. The recipe came from Cooking Light and if you follow the directions exactly it only has 285 calories per serving. I usually double this recipe so I can have some leftovers the next day.

Summer Squash and Corn Chowder
4 Servings

2 slices applewood-smoked bacon
3/4 cup sliced green onions, divided
1/4 cup chopped celery
1 pound yellow summer squash, chopped
1 pound frozen white and yellow corn kernels, thawed and divided
2 1/4 cups 1% low-fat milk, divided
1 tsp chopped fresh thyme
1/2 tsp salt
1/4 tsp fresh ground pepper
1/8 tsp salt
1/4 cup shredded extra-sharp cheddar cheese

Directions:
1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery and squash to drippings in pan; saute 8 minutes or until vegetables are tender.

2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 tsp salt, and pepper to blender; process until just combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 tsp salt.

Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 Tbsp bacon, 1 Tbsp remaining onions, and 1 Tbsp cheese.

Zucchini with Garlic and Tomato

2011-08-08T10:20:00.000-07:00

I made this the other night and it was really good. I recommend not having this as the main dish, but as a refreshing side. Unless you are someone who doesn't enjoy eating a lot of food. In that case you will be just fine. We unfortunately are pigs and to our sadness didn't have a whole lot of food in the house. Really we just needed some chicken or fish and it would have been perfect meal. Also if you have a tool to julienne your zucchini it makes life much easier. Of course I wouldn't know of that ease cause I don't have one. Note to self... order one from Pampered Chef. Justin and I were both surprised with how good this was. I was even more surprised that Justin liked it. The raw garlic adds a great zing and I did enjoy my addition of the garbanzo beans. Wait has Wendi taken over?? Seriously Wendi and her garbanzo beans are killing me. It's perfect for summer and takes no time to make. I found it on the cover of Martha Stewart's Whole living and just mixed it up a bit.

8 oz cherry tomatoes, sliced
1 garlic clove, thinly sliced
pine nuts
1/2 to 1 cup garbanzo or white beans
2 Tbsp torn fresh basil, plus leaves for garnish
2 Tbsp extra-virgin olive oil, plus more for drizzling
Sea salt
1 zucchini, thinly sliced lengthwise, slices cut into 1/4-inch-long strips

In a bowl, combine tomatoes, garlic, pine nuts, basil, beans, and oil. Season with salt. Let stand 20minutes. Toss with zucchini and garnish with basil

*I think this might be even better the next day

Blackberry Sorbet

2011-08-02T11:27:00.000-07:00

We have no air conditioning in our house so everything we make is pretty much on the grill. I want to be making some crisps and zucchini bread but that would require me to turn on my oven. Then I would be dead from heat stroke and wouldn't be able to enjoy the goodies I just slaved over. Sooo I was smart and made a sorbet! It's blackberry season and since they grow like a weed around here I thought it would be good to use them. Free and Free are the best ingredients. I made it last night and it was super easy. I looked up a bunch of recipes online and this is what I put together

4 cups fresh blackberries
1 cup water
1/2 to 2/3 cup raw honey ( use less if wanting more tart)
2 tsp lemon juice

Rinse blackberries to wash off any little bugs that were hiding when picked. Add blackberries, water, and honey to blender. I used my vita mix but you could use a food processor also. Mix and pour mixture through sieve to remove all the seeds. If you don't mind seeds then skip the sieve. Add lemon juice and mix once more. Pour blackberry mixture into ice cream maker. I put my sorbet into the freezer to firm up a bit so we weren't drinking juice by the time I got our spoons out.

* with the raw honey...you could use any type of honey. I just have this weird fixation with buying honey. The raw honey is really good and I'm also not sure if the sweetness changes with raw or cooked. I really don't know much about anything just that this tasted super good.

Chocolate Zucchini Cake

2011-08-02T09:01:00.000-07:00

I found this recipe on allrecipes, but of course made changes. It is super moist and fudgy; sweet, but not too sweet. Plus it's another great way to use up zucchini and it's really good. You can make a glaze if you want it a bit sweeter, but I thought it was perfect how it was.

Chocolate Zucchini Cake
Makes 30 cupcakes, 1 bundt cake, 1 9x13 or 2 8-inch rounds

1 cup all-purpose flour
1 cup whole wheat flour
2 cups white sugar
3/4 cup canola oil
3/4 cup applesauce
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
4 eggs
3 cups grated zucchini
3/4 cups chopped walnuts or chocolate chips

Preheat oven to 350* Grease and flour 9x13 baking pan (or cupcake tins, bundt pan, etc)

In a medium bowl, stir together the flours, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs, applesauce, and oil, mix well. Fold in the nuts (or chocolate chips) and zucchini until they are evenly distributed. Pour into prepared pan.

Bake for 50 to 60 minutes in the preheated oven, until a knife inserted in the center comes out clean.

For Emily

2011-08-01T13:37:00.001-07:00

It's time to resurrect the food blog. I actually really like being able to access my recipes online - so even if the other contributors continue to fail to contribute, that's ok. So up first is a quick and easy dinner that I made last night. I wanted something I could throw in the oven and not worry about - it came out delicious! I made some brown rice and sauteed broccoli while the chicken was cooking.

Sweet and Tangy Baked Chicken

4 chicken breasts (mine were frozen)
2 Tbsp olive oil
2 Tbsp ketchup
1/2 cup soy sauce
3/4 cup honey
1 clove minced garlic
2 Tbsp corn starch
fresh ground pepper

Directions:
Preheat oven to 375* Place chicken in a baking dish.

In a small saucepan, stir together the remaining ingredients. Let simmer for a couple minutes. Pour sauce over chicken. Cover dish with foil and bake for 45 minutes. Remove foil and continue baking another 10-15 minutes, until sauce has caramelized and chicken is cooked through.

Banana Blueberry Muffins

2010-06-27T08:52:00.000-07:00

I try a lot of muffin recipes. My kids love them, they are super fast and oh so delicious. But, the big problem with muffins is you are eating cake for breakfast. Which, on occasion, (and if it's chocolate with chocolate frosting) I can succumb to. But, for the most part, I try and start my day out right. So, I try a lot of muffin recipes. I always substitute whole wheat flour and add wheat germ or flax seed or oats; I also trim the sugar and fat and such. Some of the muffins don't turn out so fantastic. These ones did. Make them.

Banana Blueberry Muffins
makes 2 dozen

1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup wheat germ (or flax or 1/2 cup oats)
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas
1/3 cup low-fat milk
1 tsp vanilla
1 cup blueberries

Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.

In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.

In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.

With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in blueberries.

Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 18 - 22 minutes, rotating pan halfway through. Let cool in pan 5 minutes; transfer muffins to a rack to cool 10 minutes more.

Buttermilk Chicken

2010-06-21T12:56:00.001-07:00

Raise your hand if you have ever marinated chicken in buttermilk! If your hand is not up, then you are truly missing out on easy goodness. Buttermilk is so fabulous. Endless number of uses. What is ranch dressing without buttermilk? Out of yogurt but want a smoothie? Use your buttermilk. Want to add the richness of cream without the fat? Open up some buttermilk. Soups, sauces, dressings, whatever. Try it out, I promise you won't be disappointed. So what makes it so great? First off, it's low in fat, but thick. It has a slight tang and works wonders for lean proteins like chicken and fish. It's made by adding a bacteria to low-fat milk and then heating it up so the bacteria turns the sugar in the milk into lactic acid. The lactic acid is what tenderizes your meat and gives it that characteristic tang. Chicken stays tender and juicy and oh so delicious. Pancakes made with buttermilk are lighter and fluffier because the acid reacts with the baking soda and acts like yeast. And who doesn't love light, fluffy pancakes?

Herb Buttermilk Chicken

1 whole chicken, cut up into 8 pieces (or you can use just drums, or thighs or breasts, whatever combo you want)
1 1/2 -2 cups low-fat buttermilk
1/2 cup fresh rosemary or thyme or combo
4 cloves garlic, smashed* (if you love garlic, add some more):)
2 1/2 tsp salt
3/4 tsp pepper

Rinse and pat dry your chicken pieces. Place in a gallon sized ziploc bag. Add buttermilk, garlic, herbs, salt and pepper. Shake to combine. Refrigerate for 2 hours or overnight. Pull out 30 minutes prior to using.

For grilling: Heat one side of grill to medium (direct heat). Brush grates with oil. Remove Chicken from marinade and pat dry with paper towels. Grill meat skin side down over direct heat for 10 minutes. Flip the chicken, move it to indirect heat (part of grill with no flame directly underneath) and grill, covered, until thickest part reaches 165*, about 10-15 minutes

* To smash garlic: Tear off cloves from head of garlic and place on cutting board. Hold your knife flat with the sharp edge facing away from you. Using the base of your knife blade, smash the cloves. The skin should peel right off.

And because I am on a buttermilk kick right now....

Whole Wheat Buttermilk Pancakes

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1 tablespoon vegetable oil
1 large egg
1 large egg white

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.

Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

Strawberry Shortcake Cookies

2010-06-16T15:33:00.001-07:00

Is it June already? Oh my, time is going too fast. Strawberry season is almost over and I almost blew it. Hurry! Run to the store! Buy some delicious strawberries from the guy on the corner or from your local farmers market. Then, MAKE THESE COOKIES. They are one of my all-time favorites. If you love Strawberry Shortcake (like real shortcake, not whatever oily sickness that supermarkets try to sell you next to the strawberries), then you will love these cookies. The cookie itself is not too sweet, and then you get a little chunk of delicious strawberry and it is oh so good. And if you don't have the sanding sugar to put on top it is ok - just use granulated, but the sanding sugar is best. And a little tip, don't go crazy and add tons of extra strawberries thinking it will be better. If you get too many berries and not enough batter in each individual cookie it is a soggy mess. And really try your best to get 1/4" dice on your berries - it is the best size for the cookie. Enjoy!

Strawberry Shortcake Cookies
about 3 dozen

12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Honey, Garlic and Sage Pork Sirloin Roast

2010-05-26T09:16:00.000-07:00

Easy and Delicious...do you notice a pattern in my cooking? I like things to be easy and delicious. I bought some pork sirloin tip roasts from Costco and love them. They are lean and a great size, individually wrapped and very tasty. Plus there are a myriad of uses for them...crock pot, oven roasted, kabobs, whatever you want. Be creative!

1 pork sirloin tip roast
2 Tbs olive oil
2 tsp lemon juice
2 cloves garlic, minced
3 Tbs fresh sage, chopped or 2tsp dried, minced
3/4 tsp kosher salt
1/2 tsp fresh ground pepper
2 Tbs honey

Heat oven to 400*. Line a rimmed baking sheet with aluminum foil.

Combine olive oil, lemon juice, garlic, sage, salt, and pepper. Rub generously over the entire roast making sure to get the sides and bottom of roast as well. Place on baking sheet. Roast for 30-45 minutes (depending on weight - 20 minutes per pound). Remove from oven and brush honey generously over the top and sides of pork. Continue roasting for additional 15-20 minutes until internal temperature reaches 155*. Remove from oven, cover with foil and let rest for 5 minutes. Slice and serve.

Grilled Lemon Chicken

2010-05-17T16:01:00.000-07:00

I love this marinade for chicken. The chicken is so moist and delicious and works great for all sorts of applications. Easy and really good, that's the winning combination. If I can plan ahead of time then I do marinate the meat overnight, but I have also only done it for like an hour, so whatever works for you, just make it happen. oh and this marinade is for a lot of chicken - like up to 6 breasts worth (if you are using smaller breasts) If you use the huge chicken breasts, cut them in half lengthwise so they are thinner, that way the breasts will be better seasoned. Oh and please don't use lemon juice concentrate - fresh is best!! If you think squeezing the juice is a pain, order one of these -i swear I am not just trying to sell you something - IT WORKS!

Grilled Lemon Chicken
Serves 8 to 10

3/4 cup freshly squeezed lemon juice
3/4 cup olive oil
2 tsp kosher salt
1 tsp freshly ground pepper
1 Tbs minced fresh thyme leaves (1/2 tsp dried)
2 pounds boneless, skinless chicken breasts

Whisk together the lemon juice, olive oil, salt, pepper and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight. Heat a grill and cook for 7-10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch thick slices.

Strawberry Lemon Cream Tart

2010-05-08T14:44:00.000-07:00

This is one of those times that I really wish I had a picture for you to look at. I made this and took it over to a freinds house for a party and no lie it was beautiful and tasted amazing. It's one of those that looks and tastes very impressive but is super easy. Who doesn't love that? The filling comes from my Aunt's recipe for Lemon Cream Pie (that is also to die for) and I decided to pair it with a graham cracker crust, add sliced strawaberries to the top and bake it in a tart shell. Perfecto. Maybe I will make another one soon and take a picture of it for you. But picture or not, you should make this for Mother's Day and if you are the mother you should request it to be made for you :)

Strawberry Lemon Cream Tart

Crust:
1 package graham crackers, broken up
1/3 cup sugar
6 Tbs butter, melted

Place graham crackers and sugar into food processor and pulse into fine crumbs. Dump out into a bowl, pour in melted butter and mix together. Press into an 11-in tart shell. Bake at 375 for 5-7 minutes. Let cool and place in the refrigerator for 45 minutes. (This just helps it to cool down and firm up for the filling)

Lemon Cream:
1 cup sugar
3 Tbs cornstarch
4 Tbs butter
1/4 cup lemon juice
1 Tbs lemon zest
3 egg yolks, beaten
1 cup milk
1 cup sour cream

In a saucepan combine sugar, cornstarch, butter, lemon zest and juice, beaten egg yolks and milk. Cook over medium heat, strring constantly with a whisk until mixture thickens.

Remove from heat and let cool on counter. Fold in the sour cream. Spoon into graham cracker crust and chill in the refrigerator for at least 2 hours.

Strawberry top:
10 -15 strawberries
strawberry jam, melted

Slice strawberries lengthwise and arrange in a flower design on the top, working from the outside in with the pointed end of the strawberry out. Brush the melted strawberry jam over the strawberries to give them a nice shine.

Sweet Pork of the Cafe Rio Variety

2010-05-05T07:25:00.000-07:00

Happy Cinco de Mayo!! Behind Thanksgiving (I am an American after all) this is the best food holiday around. Who doesn't love Mexican food? Thank goodness for all those illegal immigrants, without them there's no way you could ever get a decent tamale. I say if they bring good food, we can certainly party with the Mexicans, the more the merrier , right? (Name that movie.) I realize these recipes are coming to you a tad late, I much prefer to have my meals planned out, but these are worth the hustle to the store to get things cookin'. Are they the real recipes from Cafe Rio? Who knows? But, honestly you will be eating what you make for breakfast, lunch and dinner. So good.

Café Rio Pork
Serves 8

5 lbs pork loin (approx)
18 oz coca cola classic
1 cup sugar-in-the-raw
1 (7oz) can Chipotle Chilies in Adobo
1 tsp dry mustard
1 tsp garlic, minced

Remove chilies from the can of adobo sauce. Rinse the chilies and can with the coke to get the sauce. You are using the sauce and not the chilies for this recipe. Discard the chilies or save for another recipe. Put all ingredients except pork in the blender. Blend until smooth. Pour over pork in the crock pot. Cook on low for 7-9 hours until it pulls apart easily. After cooking, shred with forks.

Serve in burritos, enchiladas, tacos, nachos, on a salad or whatever...

Café Rio Rice
4 cups water
4 tsp chicken bouillon
4 tsp garlic, minced
½ bunch cilantro
1 can green chilies
¾ tsp salt
1 Tbsp butter
½ onion
2 cups rice

Blend cilantro, green chilies, and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Café Rio Cilantro-Lime Ranch Dressing
1 envelope buttermilk ranch dressing mix
1 cup mayo
1 cup buttermilk
½ bunch cilantro
1 heaping tsp minced garlic
2 tomatillos
Cholula Sauce to taste (or ½ Serrano pepper with seeds removed)
Juice of one lime

Blend in food processor or blender, store in refrigerator until ready to serve. Dressing continues to get hotter when it is stored in the fridge. It’s best if you make this ahead of time to let the flavors meld together; will keep about 2 weeks in the fridge.

Honey-Spice Chicken Salad

2010-04-26T18:35:00.000-07:00

I found the recipe for the chicken in Cooking Light and used it in a simple salad with my go-to Honey-Mustard Vinaigrette - delicious! Of course you can always eat the chicken as the main course with some garlic-roasted potatoes and a little side salad. It's great on it's own as well.

Salad:
Green-Leaf Lettuce
Avocados
Feta Cheese
Cucumbers

Chicken:
8 Boneless, Skinless Chicken Thighs (I skinned and de-boned them)
2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika
Cooking spray
6 Tbs honey
2 tsp cider vinegar

Preheat broiler.

Combine garlic powder through paprika in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a sheet pan lined with foil and coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush honey mixture on chicken. Broil 1 minute. remove chicken from oven and turn over. Brush with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Honey Mustard Vinaigrette:

5 Tbs honey
3 Tbs dijon mustard
2 Tbs rice wine vinegar

Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.

Salsa

2010-04-07T08:31:00.000-07:00

This is my version of PWs Restaurant Style Salsa. So good - you should all make it. And by that I mean the 2 people that read this. I toned down the heat because I like a little kick but I don 't like it when my tongue swells up from the heat and therefore prevents me from eating more salsa.

1 can (28oz) Whole Tomatoes with juice
2 cans (10oz) Rotel, mild
1/4 cups chopped onion
2 cloves garlic, minced
1/4 tsp sugar
1/2 tsp salt
1/4 tsp cumin
1/2 bunch cilantro
1/2 whole lime juice

Combine all ingredients in food processor and pulse to get desired consistency - I like about 10 times. Test out your seasonings and adjust as necessary. Refrigerate. Makes about 2 quarts.

PS If you like it hot, add a chopped up jalapeno and switch one can of Rotel to Original or switch both cans and no jalapeno or whatever tongue swelling combination your heart desires

Asparagus Corn Chowder

2010-02-23T18:49:00.001-08:00

It snowed in Reno. A lot. Last week it was sunny and dry and even got up to 67*. It was wonderful. Now it's freezing and snowing. So I decided to make soup to warm everyone up and it hit the spot. I even made some Parmesan Cheese Toast to sop up all the goodness. We were lucky enough to stop at Schat's Bakery on our way home from Disneyland and got some lovely Sourdough Rosemary Bread which worked very nicely with the soup. If you have never been to this bakery, I highly recommend stopping there next time you are skiing in Mammoth or going to Bishop, CA. The second you walk in the door your over-zealous craving for carbs kicks in and you want to buy everything in sight. The quality is outstanding as everything in sight is made by hand. Good luck deciding. We managed to get out of there with two loaves of delicious bread, a turkey sandwich to share, and one M&M cookie picked out by John 5. Out of all the delicious treats in that beautiful case he picked an M&M cookie. Tragedy. And onto the main event, I loved this chowder.

Asparagus Corn Chowder

Serves 4-6

4 strips turkey bacon, chopped

1 Tbsp olive oil

1 large onion, small diced

2 potatoes, peeled and diced

6 cups chicken stock

dash red pepper flakes

1 tsp Italian seasoning

1/4 lb asparagus, chopped into 1-inch pieces

1 (16 oz) bag frozen corn

1/2 cup shredded cheddar cheese

1/4 cup cream

Heat oil in a large pot over medium heat; add chopped bacon and cook until crisp. Remove with a slotted spoon and let drain on a paper towel.

Add onion, and cook, stirring occasionally until soft, 5 minutes. Season with salt and pepper. Add broth, potato, Italian Seasoning, and red pepper flakes. Bring to a boil and simmer until potato is just tender, about 8 minutes.

Stir in asparagus and corn; season with salt and pepper. Simmer until asparagus are tender, about 8 more minutes. Place immersion blender in soup pot and blend just enough to thicken the soup a little, but still leaving plenty of veggie chunks in sight. Add cheese and stir to melt.

Serve with cheese, bacon crumbles and some yummy Parmesan Cheese toast

Parmesan Cheese Toast

1 slice bread

butter

Parmesan cheese

Turn on your oven to broil. Place buttered bread on a baking sheet and shred some Parmesan over the top. Broil for 2-3 minutes. Yum.

Sugar Cookies for Valentine's Day

2010-02-12T08:11:00.000-08:00

The credit for these delicious cookies goes to my sister Mendi, who makes the best sugar cookies. I am very picky about this type of cookie because I hate cookies that are hard, crispy and stale tasting. I like sugar cookies to be soft and moist and delicious, which these are! They do require a stint in the refrigerator so plan for that, but let me tell you they are worth it! I have to admit that I enjoy them more when Mendi makes them - food always tastes better to me when you don't have to make it.

So whip up a batch and get to rolling, cutting, baking and frosting with your kids, they will love you for it.

Mendi's Sugar Cookies
makes 5 dozen

1 cup butter, softened
2 cups sugar
2 eggs, lightly beaten
1 tsp vanilla
4 1/2 cups flour
4 tsp baking powder
1 tsp salt
4 Tbsp milk
1/2 tsp nutmeg

Frosting:
4 cups powdered sugar
1/4 cup butter, softened
1 tsp vanilla
1/4 cup milk

Cream butter, add sugar gradually. Add beaten eggs and vanilla. Mix and sift dry ingredients and add alternately with the milk, beating well after each addition. Put dough in bowl with lid ; cover and chill one hour in refrigerator.

After chilled, roll out dough in sections 1/8 of an inch in thickness. Cut out with floured cookie cutters.

Bake on greased cookie sheet at 375 for 10-12 minutes, do not let brown.

Frosting:

Mix sugar, butter and vanilla. Add milk, 1 tablespoon at a time, until you reach desired consistency.

Frost and decorate cooled cookies. Get crazy and creative.

Beef and Barley Soup

2010-01-24T18:26:00.000-08:00

This recipe is for Kristi, who inspired me to make this by asking me if I ever have. So delicious! Kristi has since moved to San Diego where her husband got a new job, so yay for employment and boo for friends leaving. I got this recipe from a food blog that I love, Prudence Pennywise. She made it in the slow cooker, which I would have done if I had the time, but I didn't so I made it on the stove. Everyone who eats in my family loved it.

1 lb. stew meat
1 large onion, chopped
2 carrots, peeled and chopped
2 ribs celery, peeled and chopped
1/2 cup chopped mushrooms
1 clove garlic, minced
5 cups beef broth
pinch of crushed red pepper flakes
1 bay leaf
1 tablespoon dried parsley, or 2 tablespoons fresh
Add later:
1/2 cup uncooked pearl barley (quick cooking is fine)
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
fresh parsley, for serving

Slow Cooker version:
Add meat through parsley to crock pot. Cook on low for 6-8 hours, or on high for 3-4 hours. Add barley for last hour of cooking. Stir in vinegar and sugar. Taste and adjust seasonings.

Stove top:
Heat 2 Tbsp oil a large pot over medium-high heat. Add onions, carrots, celery and mushrooms. Cook until onions are translucent an mushrooms have browned, about 10 minutes. Season with salt and pepper.
Add garlic and stew meat and sprinkle with salt. Brown the outside of the meat for about 3 minutes then pour in beef broth.
Bring to a boil; add red pepper flakes, bay leaf, parsley and barley. Let simmer, covered, for 35-45 minutes, until the barley has cooked through. Add vinegar and sugar. Adjust seasonings as needed.

Pasta with Roasted Vegetables

2010-01-22T14:27:00.000-08:00

I started realizing how much pasta my family eats when I noticed how many posts I have for it on here. It's cheap, it's fast, and it's good (insert joke), so we eat it a lot. For this recipe you can essentially use any veggies you want - just try to cut them to the same relative size so they cook evenly and pick ones with complimentary tastes.

1 pint grape tomatoes
4 garlic cloves, unpeeled
1 red onion, cut into eighths
1 head cauliflower, chopped
2 Tbsp olive oil
Salt and Pepper
8 ounces Penne pasta (or any other short pasta)
1/4 cup Parmesan cheese, shredded

Preheat oven to 425*. Place tomatoes, garlic, onions and cauliflower on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast 20-25 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.

Peel roasted garlic and mash with the flat side of your knife. Add to pasta pot, along with veggies, pasta water and Parmesan cheese. Cook over medium-high until sauce thickens, about 3 minutes. Enjoy!

Cinnamon Bun Carmel Popcorn

2010-01-21T15:01:00.000-08:00

Yeah in your face! Here is another post and it's one of Mendi's recipes.....So our sister made this on New Years Eve and it was amazing! I wish I was eating it right now. Also if you don't love cooking or are a challenged cook, it's all made in the microwave. I usually pass on anything popcorn because I can't stand the kernals in my teeth, but this was worth all the flossing.

12 c. popped popcorn
1 c. pecans, chopped
1 c. brown sugar
¾ tsp cinnamon
¼ c. light Karo syrup
1 stick butter
1 tsp. vanilla
½ tsp. baking soda
3 sq. almond bark

Put popcorn and pecans in a big bowl.

In a microwave safe bowl, add brown sugar and cinnamon. Mix. Chop butter and put on top, put corn syrup on top of that. Microwave 30 seconds, stir, microwave 2 minutes, stir, microwave 2 more minutes. Put vanilla, soda into hot mixture (will foam). Pour into popcorn mixture and then put onto foiled jelly roll pan. Bake at 250 for 30 minutes.

Pour baked mixture onto wax paper. Melt almond bark, drizzle over popcorn. Break into chunks.

Makes 5 small containers worth.

Brown Sugar Muffins

2010-01-21T14:35:00.000-08:00

Ok first, you are the only one who posts recipes because if I remember correctly you went to cooking school. Second, everyone likes your recipes........so here is my 2nd post

½ cup softened salted butter (1 cube) (if you use unsalted add ¼ teaspoon salt)
1 egg
¼ tsp. vanilla
1 cup brown sugar
2 cups of flour (I did 1 cup whole wheat and 1 cup white flour)
1 tsp soda
1 c. milk

Cream brown sugar, butter, add egg, vanilla and mix. In a small bowl mix flour and soda. Then add alternately flour mixture and milk into the creamed mixture. Don’t over mix. Fill greased muffin tin ½ to 2/3 full.
BAKE 15 minutes 375
Makes 12 muffins.

Lightened-Up Potato Cheese Soup

2010-01-21T12:32:00.000-08:00

When it's stormy and freezing outside there are few things that warm you as well as a good bowl of soup, especially if it is a creamy, delicious bowl of cheesy potato soup. The only downside is that you will have to wear stretch pants to eat it and still be comfortable. The original recipe comes from my Aunt Pat who is an amazing cook, but since I would like to continue to button my pants I needed to lighten up her recipe a little. If you want the original recipe e-mail me and I will gladly send it to you.

2 carrots, peeled and chopped
3 ribs celery, chopped
1/2 large onion, chopped
6 potatoes, peeled and chopped into small dice
2 tsp olive oil
4 cups water + 4 tsp chicken bouillon OR 4 cups chicken stock
3 Tbsp butter
2 Tbsp flour
2-3 cups 1% milk
4 oz Velveeta cheese, cubed

In a large pot, heat 1 Tbsp oil over medium-high. Add onions, carrots and celery and cook until onions are almost translucent, about 5 minutes. Season with a pinch of salt and some pepper. Add water and bouillon (or stock) to pot and bring to a boil; once boiling add potatoes and simmer until potatoes are tender, about 15 minutes.

In a medium pot melt butter and add flour, stirring constantly to combine, about 1 minute. Slowly pour in 2 cups of milk. Heat through and add cubed Velveeta, stirring until melted. Add to potato pot and stir to combine. Simmer for 20 minutes. If soup is too thick add another cup of milk and stir to combine.

Note: cut your potatoes into small to medium size chunks so that when you eat them you don't get a big hunk of bland potato.

Linguine with Bacon, Artichokes, Tomatoes and Feta

2010-01-13T15:33:00.000-08:00

I had all these ingredients on hand so I made a pasta out of them. Super good.

8oz Linguine noodles
6 slices Turkey Bacon, chopped into 1/4" pieces
1/2 - 1 full can of artichoke hearts, drained and chopped.
2 handfuls grape tomotoes, halved
Feta cheese
2 Tbsp minced fresh Italian parsley
1 Tbsp butter
1/2 cup reserved pasta water
Pepper

In a large pot bring salted water to a boil. Add noodles and cook until al dente; drain, reserving 1/2 cup of pasta water.

Mean while, in a large skillet cook bacon over medium high heat until beginning to crisp. Add artichokes and cook 1 -2 minutes. Add cooked noodles, tomatoes, Feta, butter and reserved pasta water. Toss altogether to combine and cook for 1-2 minutes, until a sauce is formed and all ingredients are coated. Add chopped parsley and fresh pepper to taste. Serve.

Cucumber Salad

2010-01-13T15:31:00.000-08:00

You know the really good kind that you get at Japanese restaurants. So fresh and so yummy and SO EASY. According to Mutsumi, my Japanese friend, you are supposed to let this sit overnight so the cucumbers soften and really soak up the flavors, but I made it an hour before dinner the other night and loved it.

2 English Cucumbers
1/4 cup rice wine vinegar
1/4 cup sugar
1/4 tsp salt

In a medium sized bowl combine vinegar, sugar and salt. Whisk until sugar is dissolved. Take wrapper off of cucumber and quarter lengthwise. Then slice up each quarter trying to keep an even thickness. Add to vinegar mixture and toss with spoon to coat each piece. Let sit covered in the fridge overnight or at least for an hour on your counter.

Pear Sauce

2009-11-12T07:54:00.000-08:00

Last time I was in OR I went to Harry & David with my father-in-law. He was nice enough to buy me a huge box of their Comice Pears -which are the best pears you'll ever eat. And I did eat them. A lot of them. But, I could only get through so many before they started to get too ripe and not so good anymore so I decided to make pear butter out of the rest of them. Long story short pear butter takes a long time and you have to watch it and I have small children who I would rather watch so I made pear sauce instead. AMAZING! Here's what I did, super easy and delicious:

20lbs pears, peeled, cored and quartered
1/2 tsp nutmeg
3 cups sugar

Pile as many pears as you can into your crockpot, sprinkle with nutmeg and put on the lid. Set to cook for 8 hours on low. Go run some errands, come back and put in the sugar, stirring it all up. Put the lid back on and walk away until your 8 hours is up. If you have an immersion blender now is the perfect time to use it (I keep telling John this is a necessity for me in hopes that he gets the hint) Everyone else pour as much as will fit into your blender (I did mine in two batches) and blend it all up. I didn't go crazy with blending because I wanted a few chunks still.

Enjoy the deliciousness and ease of your crockpot, unless you are Wendi.

Oh and I also processed mine into 12 8-ounce jelly jars. Yum.

Roasted Garlic and Butternut Squash Lasagna

2009-11-11T16:55:00.000-08:00

I found this recipe on another food blog, and that blog got it from a different blog - that's how you know it's good. I only made a half batch, since the 4 of us can't eat a 9x13 of lasagna and john is no dad when it comes to leftovers. I absolutely loved this. It smells amazing, it tastes amazing - doesn't look so amazing, but you could improve that. John (who is not the biggest fan of squash) thought it was good, but he wasn't salivating over it like I was. For those of you who are not lovers of squash, it would be excellent as a filling for ravioli (that way you have more pasta than squash). Don't be intimidated by this recipe! You can do it! And let me tell you-IT IS WORTH IT
I just checked the original blog to give you the link and she made it again and changed it up -a girl after my own heart - so I gave you the older version and follow this link to get the newer version:
Proud Italian Cooks Recipe for a Full Batch of Butternut Squash Lasagna

Notes: I used the lesser amount of butter suggested and 2 percent milk. Plus I added some fresh thyme because I had some.

FULL BATCH INGREDIENTS:

About 3lbs. of peeled, seeded, squash in 1/2 in. slices
2 Heads of Roasted Garlic
1 Box of No-Boil Lasagna
Parmesan Cheese
1 1/2 cupsBechemal Sauce

First, you need to roast your squash and garlic in a hot oven at 425* till tender. Make sure you drizzle it with olive oil, salt and pepper. It will probably take about 25 mins. For the garlic: Take both heads and chop off tops so most of the cloves are exposed. Drizzle with olive oil and wrap in parchment paper and foil. Place in oven next to baking sheet. Roast the garlic for an additional 45 minutes after you pull out the sheet of squash.

In the meantime make a pot of bechemel by melting 1/4 to 1/2 cup of butter and then mixing in 1/4 to 1/2 cup of flour, keep whisking, then squeeze in your roasted garlic, add salt and black pepper. Pour about 5 cups of milk in and whisk till thick.

When squash is cooked, stir it into the sauce along with the rosemary ( about 1 tbl.) and half of the Parmesan cheese.

Reduce oven temp to 375.

Layer it like you would any lasagna (noodles, sauce, cheese; repeat) Spray your baking dish, layer the noodles, and spread the sauce mixture all over, and sprinkle with cheese. Continue layering till done. Sprinkle more cheese on top. Cover with foil. Bake around 35 to 40 mins. Uncover and cook till golden brown.

**I made my half-batch in a bread pan -perfect size for the no boil noodles.

Chicken Dumpling Soup

2009-11-05T12:34:00.000-08:00

My mom used to make us Chicken Dumpling Soup, she even made her own stock. Which is pretty impressive all on its own but now is more so because she thinks Ragu tastes good. It was one of my favorite soups growing up. I loved the dumplings but hated the celery. The secret is chopping the celery really small so you still get all the flavor but skip that nasty crunch. It's not really a secret but I just now figured it out, so apparently it was a secret to me. To make my soup I used a combination of three different recipes. I used a little from my mom, Ina Garten, and Better Homes and Garden. Here's what I did:

2 chicken breasts
kosher salt
cracked pepper
8 cups of water
8 tsp chicken granules
2 stalks medium celery diced
3 medium carrots diced
1 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 Tbsp canola oil

Soup:
Generously salt and pepper chicken and broil chicken on hi until no longer pink, about 6-8 minutes.
Bring water and chicken granules to a boil. Add celery and carrots and simmer for 10 min. Shred chicken and add to soup.

Dumplings:
In a medium bowl add flour, baking powder, salt and whisk together. Combine milk and oil and add to dry ingredients. Stir until moistened. Drop Tablespoon sizes of dough into soup. Cover, return to a boil reduce heat and cook 12-15min.

Baked Chicken Pasta

2009-11-03T18:00:00.000-08:00

After the weekend of chili, potato soup, scones, and candy I decided to make something not so heavy. I made roast chicken last night so I used one of the breasts and didn't have to cook my chicken. I found this recipe from the Hot Italian on food network (Giada De Laurentiis). Of course I made some changes though to go with what I had. Here's the original recipe. It was so good, I love baked pastas. Here's what I did:

1/2 box of any short pasta (I used bow ties)
2 Tbsp olilve oil
1 chicken breast, diced
1/2 onion, chopped
1 clove garlic, pressed
1 can diced tomatoes with juice
1 cup shredded mozzarella (i used provolone)
1/4 cup chopped fresh flat-leaf parsley (italian parsley)
1/4 tsp salt
1/4 tsp pepper
1/4 cup bread crumbs
1/4 cup grated parmesan

Preheat oven to 400*.

Bring a medium pot of salted water to a boil. Add the pasta and cook until just tender, about 5-6 minutes. Drain pasta and reserve about 1/4 cup of the pasta water. Put pasta and water back into the pot.

Meanwhile, put olive oil into a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine and cook until onions are soft and chicken is cooked through, about 5 minutes more. (I only sauteed onions and garlic for 5 minutes then tossed in my already cooked chicken breast). Put the chicken mixture into the bowl of pasta. Add the canned tomatoes, mozzarella, parsley, salt and pepper. Stir to combine. Dump into a 9x13 baking dish. Mix together the bread crumbs and parmesan and sprinkle over pasta. Bake until top is golden brown, about 20 minutes.

Roasted Vegetable Pasta

2009-10-29T17:12:00.000-07:00

This was seriously good. The veggies are awesome. It's really hard not to just eat them straight off the pan, which of course I was doing and actually so was John. If just veggies would have filled us all up then I would have eaten them alone, but we all still would have been hungry. Also I am upping the amounts of veggies because it wasn't enough. So this would be a great side with no pasta.

I cut all the veggies to be roughly the same size so they cooked evenly - I'll do my best to explain.

1 head cauliflower, chopped into smaller florets
3 sweet potatoes, about 1-inch dice
1 onion - halved, then each half cut into 6 and pulled apart
4 carrots, peeled, cut on the bias into disks about 1/2"-inch thick(carrots take the longest to cook, so make sure they are not too thick)
2 yellow squash (or zucchini), cut into 1-inch pieces
2 cloves garlic, smashed
1/2 box pasta (I used whole grain rotini)
parmesan cheese, shredded

Preheat oven to 425* (400* convection)
Cut up all your veggies and mix together on a baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast for 25-30 minutes.

Bring a pot of salted water to a boil. Add pasta and cook according to time on box. Drain and reserve of the pasta water.

Return pasta to pot; add roasted veggies, parmesan cheese and a little pasta water.

Pumpkin Cookies with Brown Butter Icing

2009-10-18T09:37:00.000-07:00

These are the cookies I made for the pumpkin party. It is the same recipe I put in the cookbook, but I did half butter-half shortening this time and added the icing.

makes 3 dozen

1/4 cup shortening
1/4 cup butter
1 1/2 cups sugar
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 cup canned pumpkin
1 egg
1 tsp vanilla
1 cup chocolate chips

Cream butter/shortening and sugar. In a separate bowl whisk together dry ingredients. Add to the sugar mixture. Add egg, pumpkin, and vanilla; mix to combine.
Using a medium scoop, drop onto cookie sheets. Bake for 10 minutes at 375*.

Brown Butter Icing:
2 cups powdered sugar, sifted
5 Tbsp unsalted butter
2 1/2 Tbsp evaporated milk
1 tsp vanilla

Melt butter in a small saucepan, swirling occasionally to brown evenly, about 3 minutes. Immediately add sugar, milk and vanilla; stir until smooth.

You can spread the icing on your cookies or you can thin it down a little with a bit more evaporated milk and just dip the tops of your cookies into the icing then place on a rack to let set.

Sloppy Joes

2009-10-14T12:39:00.000-07:00

I am putting this recipe up here at Lindsay's request. This is the one I use for sloppy joes every time. It is an Ellie Krieger recipe (the nutritionist on food network). The only change I make is that I don't use ground beef, I use venison because I have it and it's super lean. Oh and I leave out the jalapeno.

1 pound lean or extra-lean (90% or higher) ground beef
1 medium onion, dices (about 1 1/2 cups)
4 garlic cloves, minced
1 jalapeno pepper, seeded and minced - use gloves :)
1 medium red bell pepper, seeded and diced
1 can (15.5 oz) low-sodium pinto beans, drained and rinsed
1 1/2 cups no-salt-added tomato sauce (which is about one 15oz can, so i use the whole thing)
2 Tbsp tomato paste
1 Tbsp red wine vinegar
1 Tbsp unsulfured molasses
1 Tbsp Worcestershire sauce
1 tsp dry mustard
3/4 tsp salt
freshly ground black pepper to taste

Brown the meat and onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce the heat to low, and simmer for another 5 minutes. Serve with buns.

If you care to know the nutrition facts:
I sandwich with a whole-wheat bun: 265 calories

Butternut Squash Risotto

2009-10-14T11:52:00.000-07:00

I got this recipe from Martha's people. I decided I am no longer going to give her sole credit for recipes/ideas that were actually developed by her creative staff and not her. Ina has a butternut squash risotto that I also want to try and I think that I will probably do a combination of the 2 recipes to get it the way I want it. I 'll post that when I do it. But for now here's the one from Martha's people. I made it for dinner last night and it was good, but could be better. Also as usual I made a few changes to go with what I had.

Serves 4

1 Tbsp butter
1 1/2 pounds butternut squash, peeled, seeded and cut into 1/2" chunks
(that is about 1/2 of the standard sized squash you get in the store)
coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine (subbed chicken stock)
2 cans (14.5 oz each) chicken stock
1/2 cup water
1/3 cup parmesan cheese
1 Tbsp chopped fresh sage (I used thyme)

1. In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook stirring often, until edges soften, 6-8 minutes.
2. In a separate pot heat 2 cans of the stock and 1/2 cup water together and bring to a simmer
3. Add rice to squash; stir to coat. Add wine, cook until almost all liquid has evaporated, 1-2 minutes.
4. Reduce heat to medium-low; add 1/2 cup of the hot broth mixture. Cook, stirring until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35-40 minutes total.
5. stir in parmesan, sage, and 1 1/2 tsp salt. Serve immediately.

Chicken Roll-ups

2009-10-13T22:16:00.000-07:00

Super easy, super good and people are impressed by it. It's the triple threat dinner. And you can make it in 15 minutes. Love it. Also you can switch up what you put in it.

4 chicken breasts, pounded thin
2 Tbsp dijon mustard
1-2 handfuls fresh spinach
4 oz roasted garlic cheese, sliced thin
salt and pepper

Pound chicken to even thickness between 2 paper towels. Salt and pepper each side and spread one side of each breast with mustard. Top mustard with spinach leaves and slices of cheese.
Starting at short end, roll up chicken tightly, and arrange, seam side down on a rimmed baking sheet lined with aluminum foil. Season tops with salt and pepper.
Broil, without turning, until tops are lightly browned and chicken is cooked through, about 8-10 minutes.

Jane's Blonde Brownies

2009-10-12T12:04:00.000-07:00

This is Jane Dunlap's recipe for Blondies. She always makes them and they are so good and every time I made them they were crap. It was very frustrating, then I figured out why. She always doubles the original recipe she gave me and bakes it in an 8x8 pan for less time than she told me. So I was essentially using a halved recipe as the whole and baking it in a bigger pan for a longer amount of time - this = not good blondies. Here's the goods:

1/2 cup butter
1 1/2 cup flour
2 cup brown sugar
2 eggs
1 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla
1 cup chopped nuts (optional)

Melt butter over low heat. Remove from heat and add brown sugar, stir until well blended. Cool. Add eggs and mix well. Stir in dry ingredients. Add vanilla and nuts. Bake at 350* for 18-20 minutes.

Pumpkin Pancakes

2009-10-12T11:32:00.000-07:00

I made these up Sunday morning to use up the pumpkin I had. They were yummy. I use a pancake mix that I mix up myself and store in an airtight container in my pantry.

Pancake Mix:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
1 cup milk
1 egg

Whisk dry ingredients together in a medium bowl. In a small bowl whisk together milk and eggs. (I use a 2 cup liquid measuring cup and pour the milk in first to the 1 cup line then crack the egg straight into it and whisk them together.) Add the wet ingredients to the dry and gently combine. Let sit while your pan heats up.

Note: I add flax seed or wheat germ to the dry mix and mix it all up and you can't taste it and no one notices.

I times the basic resipe by six and store it. Here it is all figured out for you:
3 cups AP flour
3 cups WW flour
4 Tbsp or 1/4 cup baking powder
3 Tbsp salt
6 Tbsp or 1/4 cup + 2 Tbsp sugar

Pumpkin Pancakes:
2 eggs, beaten
1 cup milk
1/2 cup pumpkin
1 tsp vanilla
1 Tbsp oil
1 1/2 Tbsp pumpkin pie spice

Add the pumpkin pie spice to the dry ingredients and whisk to combine. In a medium bowl beat eggs. Add milk, pumpkin and vanilla and whisk together. Add wet ingredients to the dry and gently mix together. Let sit while the pan heats up.

Note: If you have buttermilk you want to use up or you just like buttermilk pancakes you can use it in replace of the milk, just add 1/2 tsp baking soda.

Fiesta Steak Salad

2009-09-30T17:08:00.000-07:00

I made this up and it's good. Really good.

1 pound petite sirloin steaks
1 head romaine lettuce
2 cups corn (fresh or frozen)
1/2 onion, sliced thinly
1 red bell pepper, cut into strips
1 tsp paprika
1 tsp chili powder
1/4 tsp cumin
1 avocado, diced
2 tomatoes, diced
1/2 cup shredded cheddar cheese
tortilla chips, crumbled

Bring steak to room temperature. Season generously with salt and pepper - lots. Rub some garlic olive oil over it and throw it on a hot grill. 3 minutes each side. Let rest 10 minutes, covered with foil.

In a skillet over medium heat, add onion and saute for 3 minutes, add bell pepper and corn and season with salt and pepper and other spices. Let cook for 3 minutes. Turn off heat and add chopped tomatoes and avocadoes, mixing it all together.

Chop lettuce and add to bowl. Pour skillet corn mixture over lettuce. Add sliced steak to taste. Add shredded cheese and crumbled chips then serve with choice of dressing - I used ranch, but not very much of it as you get a lot of juices from the skillet.

Slow Cooker Peach Marmalade Chicken

2009-09-29T17:51:00.001-07:00

This chicken is so good. I didn't make it in the slow-cooker because I didn't have time. So I baked it in the oven at 350* for 45 minutes instead. I served it with Walnut Rice Pilaf and a salad. The kids all liked it too.

1 pound boneless, skinless chicken breasts
1 Tbsp olive oil
2 Tbsp flour
1/2 cup orange marmalade or peach preserves or apricot jelly
1/4 cup dijon mustard
1 Tbsp worcestershire sauce
2 peaches, peeled and sliced or 1 1/2 cups frozen

Pour olive oil into crock pot. Sprinkle chicken with salt and pepper and flour. Combine remaining ingredients in crockpot. Cook on high for 3-4 hours or on low for 6-8 hours.

This is what I did:
Heat pot and add oil. Season chicken with salt and pepper and dredge in flour. Add to hot oil and brown chicken on both sides. Combine marmalade, mustard and worcestershire in separate bowl. Pour over chicken; mix in sliced peaches. Cover and cook for 35-45 minutes in 350* oven.

Creamy Vegetable Pasta

2009-09-22T21:59:00.000-07:00

This is actually a Pampered Chef recipe that I have changed to make my own. Usually I add turkey bacon, but I didn't have any tonight and it was still really good. You can use whatever vegetables you have, but I always use mushrooms plus something else.

4 slices turkey bacon, cooked and crumbled
6 oz uncooked pasta - I use egg noodles or bow-tie and I've used linguine before
3/4 cup sour cream
1/4 cup flour
1 can (14.5 oz) chicken broth
1/4 tsp salt
1/8 tsp pepper
8 oz mushrooms, sliced
1/2 onion, chopped
2-3 chicken breasts, cut into strips
1 clove garlic, pressed
2 Tbsp fresh parsley, chopped
1/2 bag frozen peas - or whatever other veggie you want

1. Cook bacon until crisp. Remove from pan; drain and crumble

2. Cook pasta according to directions on box; drain and set aside. Meanwhile, in a small bowl, whisk together sour cream and flour until well blended. Gradually whisk in chicken broth until mixture is smooth. Stir in salt and pepper; set aside.

3. Slice mushrooms, chop onions, press garlic and slice chicken. Add olive oil to skillet and heat over medium high heat. Add chicken; cook and stir 5 minutes until no longer pink. Remove from skillet and keep warm.

4. Reduce heat to medium. Add more oil if necessary. Add mushrooms, onion and garlic. Cook until onions are softened and mushrooms have browned. Add peas and return chicken, and reserved bacon to skillet. Stir in sour cream mixture; bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Add noodles and stir until it is all mixed together. Sprinkle parsley over the top.

Peanut Butter Toffee Cookies

2009-09-22T16:32:00.000-07:00

These are pretty good. Of course I didn't have and toffee candy bars so I used chocolate chips and butterscotch chips instead. Pull them out right as they just barely begin to brown, so they stay soft.

3/4 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
4 Tbsp unsalted butter, room temp
1/2 cup sugar
1/2 cup smooth peanut butter
1 large egg
2 chocolate-covered toffee candy bars, chopped

1. Preheat oven to 350*. In a small bowl whisk together flour, baking soda, and salt.

2. In a medium bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee pieces.

3. Drop by the tablespoonful onto baking sheets. Flatten slightly with fork. Bake until edges are just golden brown, 12-14 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.

Chicken Enchiladas with Creamy Green Sauce

2009-09-21T20:24:00.000-07:00

These are way yummy - I made them tonight. Of course they were too spicy, because for some reason I can't make enchiladas without making them too spicy. But, if you use mild green salsa instead of spicy like me, then they would be amazing! Here's the exact recipe, then I'll tell you the changes I made for various reasons.

3 pounds bone-in, skin-on chicken breast halves
5 garlic cloves, unpeeled
2 jars (16 oz each) green salsa
3/4 cup heavy cream
12 corn tortillas
12 oz Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped

1. Preheat oven to 450*. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165*, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.

2. Reduce oven temperature to 350*. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.

3. Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9x13 baking dish. Top with remaining salsa mixture, then cheese.

4. Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro.

Ok here's the changes I made:

1. I didn't have corn tortillas, but I had flour so I used those -they were soft taco size.
2. I halved the recipe and got 4 enchiladas, using the flour tortillas.
3. I didn't have monterey jack cheese, so i used 1/2 cup of cheddar that I shredded and put over the top - they weren't insanely cheesy, but they were cheesy enough.
4. I added chopped and sauteed mushrooms because I needed to use them up.

Lemon-Zucchini Cornmeal Cookies

2009-09-18T09:59:00.000-07:00

1/2 cup unsalted butter, room temp
1 cup powdered sugar
1/2 tsp vanilla
1 tsp packed finely grated lemon zest
1 tsp coarse salt
1 cup all-purpose flour
1/2 cup fine cornmeal
1 cup grated zucchini

1. Preheat oven to 325*. In a large bowl, mix butter and sugar until pale and fluffy. Stir in vanilla, lemon zest and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.

2. Drop by rounded tablespoons, 2-inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25-30 minutes, rotating sheets halfway through. Let cool completely on wire racks.

Makes 25 cookies