gEt iN tHe KiTcH

Turkey Meatballs

2011-06-12T10:52:00.000-06:00

Dick & I have been married almost 5 years, and just recently made my first batch of meatballs. And I mean very first, like never in all my life before this have I made meatballs. It was so easy, and they were so good, that I'm sure this won't be my last time. In fact, Miss Betty Crocker gives this bit of advice to make the whole process that much more simpl: "To save time, instead of shaping mixture into balls, pat mixture into a 9 x 3-inch rectangle in ungreased rectangular pan, 13 x 9 x 2 inches. Cut into 1 1/2-inch squares; separate slightly. Bake uncovered 25-30 minutes. You can also use an ice cream scoop to form meatballs." Sadly I did neither of these things because I tend not to read directions fully until it's too late. But next time, I'll be set.

Turkey Meatballs

From Betty Crocker's Cookbook: Bridal Edition

Ingredients

1 lb. lean ground turkey

1/2 c. dry bread crumbs

1/4 c. milk

1/2 tsp. salt

1/2 tsp. Worcestershire sauce

1/4 tsp. pepper

1 small onion, chopped (1/4 c.)

1 large egg

Directions

1. Heat oven to 400 degrees.

2. Mix all ingredients. Shape mixture into twenty 1 1/2-inch meatballs. Place in ungreased rectangular pan, 9 x 13 x 2 inches, or on a rack in broiler pan.

3. Bake uncovered 20-25 minutes or until no longer pink in center and juice is clear.

Serve with spaghetti, or as mini meatloaves.

dream cheese-stuffed strawberries

2011-06-09T20:45:00.000-06:00

my good friend mj is a whiz in the kitchen. she really comes up with the most delicious recipes, and they are always a wonderous sight to behold, too! this is one of the creations i've borrowed from her throughout our friendship, and i know that, like me, you won't be able to stop yourself from wolfing down about a million of them. but we can justify all that cheese and sugar with the fact that we'll get all of our fruit servings in one sitting :)

i've already made these a few times this year, and they've been a HUGE hit with family & friends!

Dream Cheese-Stuffed Strawberries

From Michaela Johnson

Ingredients

24 large strawberries, washed & hulled

8 oz cream cheese, softened

1/4 c. powdered sugar

1/2 tsp. vanilla

Directions

1. mix the cream cheese, powdered sugar and vanilla together in a medium mixing bowl. scrape it into a large ziplock bag & snip one of the corners off with scissors.

2. pipe the cream cheese mixture into the hulled strawberries.

3. refrigerate until ready to serve.

3, 2, 1 & Karen Eddy Pasta Salad

2011-03-27T17:36:00.000-06:00

I made this pasta salad last summer. I started this countdown to Valentine's Day at the beginning of last month. If there is a theme for my life (or at least a dominant character flaw that seems to rear its ugly head often in my life) its procrastination - or the putting off of things and then totally forgetting about them until its a joke that I even decide to finish them out. This recipe and the Vtine's countdown are going on the list right under the "crafty" Christmas presents I started for mine and Dick's parents in 2009. Started is the key word in that sentence. Neither gift was finished - they're still in my closet where I can continue to ignore them.

With barbeque season almost upon us, I wanted to share this delicious side dish in plenty of time for you to enjoy it at your shindigs. It is super tasty, and it comes straight from one of my family's favorite ladies in the world, the one and only, Mrs. Karen Eddy. In fact, my mom doesn't even like bell peppers, but she's the person who recommended this recipe to me. I'm sure the only reason she gave this salad a chance in the first place is because Karen is the one who made it. You'll all try it because I've already shared so many lip-smacking treats with you that you know this one is bound to be a hit, too. Right? Right. Enjoy Spring, my friends!

Karen Eddy's Red & Spinach Pasta Salad
From Karen Eddy

Ingredients

8 oz. bowtie pasta, cooked

8 oz. rigatoni pasta, cooked

5 oz. fresh baby spinach

1/2 c. red onion, chopped

1 red bell pepper, chopped

1/2 c. fresh grated Parmesan cheese

1/2 c. balsamic vinaigrette

Directions

Combine all ingredients in a large salad bowl and toss to coat with the vinaigrette.

finishing the movie countdown...

#3 - My Big Fat Greek Wedding. Because when you're in a relationship with someone, its not just the two of you...its your families, too. Its sweet & funny, and I love that its not perfect.

#2 - Benny & Joon. Not every relationship can fit into a cookie-cutter, and that's because we are all individuals. For better or worse, you're taking the wonderful and crazy parts of the love of your life. Its a rollercoaster, but its totally worth it when its right. Plus, Johnny Depp is so cute when he plays a "real" person, and Aiden Quinn is dreamy!

#1 - Australia. Because who doesn't love an epic romance that includes perfect Nicole Kidman and heavenly Hugh Jackman?! Its long, but its so worth it!

Penne with Spinach Sauce & #4: Message in a Bottle...better late than never!

2011-02-27T20:47:00.001-07:00

Don't you worry, there'll be no excuses coming from me about why I stopped my countdown to Valentine's Day. Only because I didn't stop it - I just took a little hiatus. Still been cooking, and watching some of my fave romantic comedies, so I'm gonna finish this thing even if it takes me 'til summer. My fingers are crossed that it won't! Better late than never, right? I don't believe that saying is applicable in every situation, but this is my blog, and I say it fits perfectly here.

Actually, this recipe is one you should be glad I didn't share until after the lover's holiday. Its mighty tasty, but it'll leave your breath wreaking of garlic for days! At least ours did. But after nearly five years of wedded bliss, you don't really let the breath thing get in your way anymore. Which is exactly why I chose the honorable mention that I did for today. This pasta really is delicious, and mighty healthy, so enjoy it with whomever will tolerate your breath after. That's how you know its true love.

Penne with Spinach Sauce

From Giada De Laurentis via foodnetwork.com

Ingredients

1 pound whole wheat or multi grain penne

3 garlic cloves

2 ounces goat cheese

1 ounce reduced fat cream cheese

3/4 tsp salt

1/2 tsp freshly ground black pepper

6 ounces fresh baby spinach leaves

2 Tbsp freshly grated Parmesan

Directions

Bring a large pot of salted water to boil. Add the penne and cook until its tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 tsp salt, 1/2 tsp pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle Parmesan over and serve.

#4: Message in a Bottle

There was no way I could leave a Nicholas Sparks selection off my list, so I'm sharing with you the most recent of my discoveries/favorites. I'm quite the fanatic of all things Nicholas Sparks (see this post on my personal blog to see just how serious I am), which makes it a joke that I just saw Message in a Bottle for the first time a couple of months ago. I loved it, although I was a wreck by the end (romantic and emotionally draining, just like every other movie based on one of his novels). But so worth it! Kind of like the pasta, kids! If you haven't seen it, you must. Its on Instant Play if you've got Netflix (how is it possible for technology to be a godsend and life-ruiner at the same time? I could seriously watch Netflix for days at a time!).

The Honorable Mention for the night is Couple's Retreat. Its funny because its true.

#5: French Kiss & Crock Pot Spinach Lasagna

2011-02-10T20:00:00.000-07:00

Every two weeks I host a healthy taster table at work (a fun part of my job as the employee wellness coordinator), and I saw this recipe on one of fave cooking blogs last week: Gourmified. It looked pretty darn good, and the guest host who posted it gave raving reviews of it. I put it on my list of recipes to sample for my bi-weekly taster. When I saw it on yet another of the blogs I follow: Just Cook Already, I bumped it right to the top of the list tout suite! Today was the day, and it was quite the success. It even rivals my current favorite lasagna (which is also super quick and healthy) which you can find the recipe to right here. Anyway, I hope you and whoever you choose to treat with this dinner find it as fabulous as we all did!

Crock Pot Spinach Lasagna

From Jessica Seinfeld

Ingredients

1 can (14.5 oz.) crushed tomatoes

3 cloves garlic, finely chopped

2 Tbsp. dried oregano

½ tsp. salt

¼ tsp. freshly ground black pepper

¼ tsp. red pepper flakes

1 container (15 oz.) part skim ricotta cheese

1 ½ c. grated mozzarella cheese

¼ c. grated parmesan cheese

8-12 lasagna noodles (depending on the size of your crock pot; precooked noodles are not necessary!)

6 c. fresh baby spinach

Directions

1. In a medium bowl, combine the tomatoes, garlic, salt, oregano, black pepper and red pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella, and parmesan.

2. In the bottom of a 5-6 quart slow cooker, spread a thin layer of the tomato sauce. Top with 3 of the noodles (breaking to fit, if necessary). Spread about 1/3 cup of the sauce over the noodles and layer with 2 cups of the spinach. Dollop 1/3 of the cheese mixture evenly over the top. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce, and ½ cup of mozzarella.

3. Cook on low, covered until the noodles are tender – especially in the center of the lasagna – about 3 to 3 ½ hours.

#5 = French Kiss

Ok, so I know this is not the most romantic scene from the movie, but it is one of the funniest for sure! This one is just one of those great, sweet romantic comedies. Its classic Meg Ryan (pre plastic surgery nightmare), and if you don't already love Kevin Kline, you will after this movie. He's offensive, and its fantastic.

Speaking of offensive...the honorable mention for today is Pretty Woman. If someone were to tell you that a story about a hooker would make a great romantic comedy, you might not believe them. But then you see the movie and you admit that you were wrong-o! I love this movie - again, its no oscar winner, but its classic. My grandmother even loves this movie ha! If you haven't seen it, it's time to just get it over with. You'll be glad you did. Promise.

Pecan Sour Cream Biscuits, #6 = Romeo & Juliet

2011-02-09T21:42:00.000-07:00

Due to the fact that I've been super out of touch, and out of cooking practice if I'm being quite honest, I'm posting this recipe which I actually baked back at the beginning of December. Better late than never, no? Yes. I took these biscuits to dinner with some family/friends and they were a BIG, BIG hit. Dick loved them, I loved them, our cousins/friends loved them, and they went surprisingly well with the delicious ribs that cousin John slaved over for dinner. They are nice and sweet...just like Romeo. Again with the bad transition, I know. But I'm kinda flying by the seat of my briches here, so you'll just have to deal.

Enjoy this one, food lovers - its quick, easy, and might darn tasty!

Pecan Sour Cream Biscuits

From Dorie Greenspan's Baking From My Home to Yours

Ingredients

2 c. all-purpose flour

1 Tbsp. baking powder

1/2 tsp salt

1/4 tsp baking soda

1/4 c. packed light brown sugar

5 Tbsp. cold, unsalted butter, cut into 10 peices

1/2 cold sour cream

1/4 c. cold milk

1/3 c. finely chopped pecans, preferably toasted

Directions

1. Center a rack in the oven and preheat to 425 degrees F. Line baking sheet w/ silicone paper.

2. Whisk the flour, baking powder, salt and baking soda together in a bowl. Stir in the brown sugar, making certain there are no lumps. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly cut & rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces and smaller.

3. Stir the sour cream and milk together and pour over the dry ingredients. Grab a fork and gently toss and turn the ingredients together until you've got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick, gentle kneading - 3 or 4 turns should be just enough to bring everything together. Toss in the pecans and knead another 2-3 times to incorporate them.

4. Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands or roll it with a pin until it is about 1/2 inch high. Don't worry if the dough isn't completely even.

5. Use a 2-inch biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working them as little as possible, pat out to a 1/2 inch thickness and cut as many additional biscuits as you can; transfer these to the sheet (the biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake w/out defrosting - just add a couple ore minutes to the oven time.

6. Bake the biscuits for 14-18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.

#6: Romeo & Juliet

Clearly this is the longest clip ever, but it's my favorite part of the movie! I was in the 6th grade when I first saw this movie, and totally swooning over Leo - after falling in love and crying my eyes out (7 times!) in Titanic ha! Anyway, I still think this is one of the sweetest scenes ever. The whole movie isn't the greatest, but this love story is probably the most famous love story in the world, so it makes my countdown this year. Because of cutie-patutie DiCaprio, the honorable mention for tonight is Titanic. Loved it then. Love it still. I'll never let go.

Dinner & a Movie Countdown to Valentine's Day: Bewitching Potato-Carrot Pancakes & #7 Pride & Prejudice

2011-02-08T21:33:00.001-07:00

I know I've been totally MIA forEVER, but I'm not gonna miss this opportunity to share some of the delicious recipes we've been enjoying and gush about some of my favorite romantic movies...just in time for the holiday of lovers! See last year's countdown HERE.

Folks, this is a cooking/foodie blog, so let's get right to the heart of this post...the food!

The first time I tasted potato-carrot pancakes was in San Francisco at the Home Plate, where I fell in love with their breakfast menu. I've tried to re-create some of the other dishes we tasted there, to some disappointment I must admit, but these little latkes were a delight! Plus, they gave me an excuse to use my new-ish food processor that Grandma Shirl gave me for my birthday! Not gonna lie, the power of food processors is a little frightening, but it was an adventure nonetheless. If you love breakfast for dinner as much as I do, and you're sick of resorting to pancakes/waffles/french toast every single time, then this is just the ticket, my friends. I hope you are bewitched by these potato-carrot pancakes as Mr. Darcy is for E. Bennet! Horrible transition, but just scroll down, will ya?

Potato-Carrot Pancakes

From Martha Stewart's Great Food Fast

Ingredients

3/4 lbs (about 3 medium) white potatoes, peeled

8 oz. (about 3 medium) carrots, peeled

1/2 c. thinly sliced scallions

coarse salt

1 large egg, lightly beaten

1/4 c. matzo meal

1/4 c. vegetable oil, for frying

1/4 c. reduced fat sour cream, for serving

1/4 c. apple sauce (sweetened or not), for serving

Directions

1. In a food processor fitted with a fine-hole grating attachment (or on the small holes of a box grater), grate the potatoes and carrots. Transfer to a large bowl; add the scallions and 1 1/2 tsp. salt. Using your hands, mix thoroughly. Mix in the egg and the matzo meal until combined. Divide into 8 mounds of equal size.

2. In a large nonstick skillet, heat oil over med-high heat, swirling to coat bottom of pan. Add half the potato mounds; flatten each to a 1/2-inch thickness. Cook until golden brown, 2-4 minutes per side.

3. Transfer to paper towels or parchment paper to drain. Rpeat with the remaining mounds (reduce the temperature to medium if browning too quickly). Sprinkle with salt, and serve with sour cream and apple sauce, if desired.

#7 - Pride & Prejudice (the newer one)

I just finished reading this book (yes, the book) for the first time ever today, and may I tell you that Mr. Darcy is just as horrible and wonderful on pages as he is on the silver screen? He has bewitched ME body and soul, and I am now a die-hard Jane Austen fan. For real. Not just because I love the movies that are based on her books. To tell you the truth, I actually hope that Sense and Sensibility is a much better book than movie because I don't like that movie at all.

If you can get your man to watch this with you, then you have more lady powers than I do because Dick is so not a fan of this flick. May have something to do with Kiera Nightly's underbite, but that can't be the only reason.

Because I do love Jane Austen, I must also add this honorable mention: Becoming Jane. I do love Anne Hathaway, but this movie is just so romantic, and sweet, and tragic. I love it. And I love James McAvoy. Enjoy, my lovely friends!

Sweet Harvest Pork Chops

2011-01-17T12:55:00.000-07:00

Autumn has come and gone (all too quickly, in my opinion - but that's the way Utah weather goes every year!), but I'm still making dinners that have the Fall flavor to them. I actually made this one up. Yep, an original from yours truly (one of the very few)! I tried my hand at whipping something up in the slow cooker for a big contest...that I did not even come close to winning. But when you taste this, I'm sure you'll be wondering why in the world not - just as I was. I tease. Sort of. Anyway, I tried it out with a pot roast as well, but the chops were our fave. And I learned, while in my very own test kitchen, that I highly favor white sweet potatoes over the regular orange-y sweet potatoes/yams that I see much more often. Hands down, the white get my vote.

Anyway, don't wait until next Fall to make this one. It's a delight all year-round.

Sweet Harvest Pork Chops

A Get in the Kitch Original

Ingredients

2 sweet apples, cored & sliced (I used gala and Fuji)

2 white sweet potatoes, cut into large cubes

4 pork chops, I used bone-in

1 14-oz can low-sodium chicken broth

2/3 c. apple cider

1/3 c. brown sugar

Directions

Combine all ingredients in the crock pot.

Cook on low for 6-8 hours, or high 3-4 hours.

Serve with a green salad.

resolution numero uno: cook, bake, blog.

2011-01-05T18:59:00.000-07:00

I'm not going to sit here and tell you (any of you that may still be there, occasionally checking this sedentary blog) how much I've been cooking/baking/in the kitchen. I could, but I won't. Why? Mostly because I haven't been doing much of any of that lately. Two resolutions on my very short list of resolutions are going to get me back in the kitch:

1. Overcome my fear of baking with yeast, and master the art.

2. Cook. And blog about what I cook. It's not that hard!

Proof is in the pudding, right? So, here's some pudding. In the form of a very, very tardy TWD rewind post.

These corniest corn muffins are great on their own, or on the side of a meal. My personal favorite way to eat them is crumbled up on top of a salad. They're actually the star of my favorite salad: Corn Bread Salad. Click here for that recipe, and see below for the muffin recipe.

Corniest Corn Muffins

From Baking From My Home to Yours, by Dorie Greenspan

Ingredients

1 c. all purpose flour

1 c. yellow cornmeal, preferably stone-ground

6 Tbsp. sugar

2 1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

pinch of freshly grated nutmeg, optional

1 c. buttermilk

3 Tbsp. unsalted butter, melted and cooled

3 Tbsp. corn oil

1 large egg

1 large egg yolk

1 c. corn kernels (add up to 1/3 cup more if you like) - fresh, frozen or canned (in which case, they should be drained and patted dry)

Directions

Center a rack in the oven and preheat to 400 degrees. Butter or spray the 12 molds in a regular size muffin pan.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, whisk the buttermilk, melted butter, oil, egg and other yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy, and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.

Bake for 15-18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

What are your cooking resolutions for 2011?

Christmas Eggnog Bread...Hallelujah!

2010-12-16T21:30:00.000-07:00

Just got back from a whirlwind trip to NYC with Dick - it was our Christmas gift to each other. Last year, we decided that since traveling is our favorite thing to do together that we'll just do vacations in place of presents. Best decision ever! It's a heckofa lot better than getting a million random things that I can't think of a single reason why the man I married would even imagine I could want in a million years. Let me just say that I thought I was in the Christmas Spirit before the trip, but after being in the Big Apple during the Holiday Season there is not even the shadow of a doubt that I'm ready. I've been cranking Glee Christmas all day every day in my office, and I'm loving every minute of it!

If you're looking for something to help get you in the spirit, or you need a new treat to take your neighbors for their gift this year, this Christmas Eggnog Bread is just the ticket. I came across the recipe in a collection my sister-in-law has, so I'm not sure where it originated, but God bless the jolly baker who whipped up this treat for all of us to enjoy!

Christmas Eggnog Bread

Ingredients

1/4 c. butter, melted

3/4 c. sugar

2 eggs, beaten

2 1/4 c. flour

2 tsp. baking powder

1 tsp. salt

1 c. eggnog

1/2 c. chopped pecans

1/2 c. chopped red cherries (I used craisins)

Directions

In a large bowl, combine butter, sugar & eggs; mix well. Combine flour, powder & salt. Stir into butter mixture alternately with eggnog, mix only until dry ingredients are moistened. Fold in pecans & cherries. Pour into a greased 8 x 4-inch loaf pan. Bake at 350 degrees for 60 minutes, or until bread tests done.

going back to NYC w/ Manicotti

2010-12-02T21:52:00.000-07:00

Have you ever tasted food so good that you dreamed about it after? It was probably something out of the norm, something not on your normal recipe rotation. You probably didn't even make it yourself. It was dinner at a friend's house, or a new restaurant. It doesn't happen often, but when it does it's something that sticks with you all day (like a sex dream, only you don't feel even the slightest bit guilty about it).

Manicotti from Sal's in Little Italy (remember our trip to the Big Apple?) is one of my dream-dishes. It comes up on a regular basis in conversation when Dick and I are out to eat. It's usually something like, "Yeah, this is good...but remember that manicotti at Sal's?" It was the perfect amount of cheesy - like so cheesy you couldn't even talk with a mouth full no matter how hard you tried! That's my perfect amount of cheesy. We loved NYC (and all the food we ate there) so much the first time around, that we're going back for our Christmas vacation! It's a pretty safe bet that we'll be stopping at Sal's.

Well, I finally tried my hand at manicotti. It wasn't quite what I'd hoped for on the cheesy side, but we didn't do much talking while we ate. Dick and I both loved it! And I have to admit I was a bit skeptical because the recipe called for crepes rather than pasta. I'm pretty sure I'd never had it that way before, but I'll definitely make it that way again. Not one complaint from this kitch. Not one. I loved the spinach, and I think next time I'll add some mushrooms, too. And I know that not everyone is a fan of leftovers, but we're big fans here. I don't like paying for lunch if I can just bring it from home. Especially if I loved it as dinner. I loved it as dinner, and then I loved it as lunch the next day. Give it a try, because I bet you will, too.

Manicotti

Adapted from 2 recipes found at www.foodnetwork.com

Crepes for Manicotti

1 c. flour

1 c. milk

1 egg, beaten

1/2 tsp. salt

Directions

1. Mix ingredients together and stir until smooth.

2. Drop by spoonfuls or 1/4 c. of mixture onto a hot, lightly greased nonstick 6-inch pan. Crepes should form and become dry almost instantly as you swirl the pan and its contents. Turn crepe over to cook other side quickly. Remove cooked crepe to waxed paper to cool.

**They can be stacked w/ waxed paper between each and then placed in the freezer until you're ready to fill them. This makes about 9 crepes that can be filled with more than just ricotta.

Filling for Manicotti

1 pound fresh spinach, stems trimmed and well washed or a 10-oz package frozen spinach, thawed

kosher salt, plus 1/2 tsp

3 c. marinara sauce

1 1/2 c. ricotta cheese

1 c. shredded mozzarella cheese

1 c. freshly grated Parmesan cheese

2 large eggs, lightly beaten

freshly ground pepper

pinch ground nutmeg

2 tsp. unsalted butter, diced

Directions

1. Bring a large pot of water to a boil over high heat, and season generously with salt.

2. Fill a medium bowl with ice water and season with salt, as well.

3. Boil the spinach, uncovered, until tender, about 3-4 minutes.

4. Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water.

5. Drain and squeeze the excess water from the spinach, and finely chop.

**Alternatively, if using thawed spinach, simply squeeze, and finely chop.

6. Cover the bottom of a 9x13-inch ovenproof baking dish with 1 c. of the marinara sauce.

7. In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 c. of the Parmesan, the eggs, and the spinach.

8. Season with 1/2 tsp salt, nutmeg, and pepper to taste.

9. Spoon some of the cheese into the center of each crepe, then fold over the edges to close. Line them up in the baking dish with the seam side down.

10. Cover with the remaining sauce and scatter the cheese on top. Dot with the butter.

Bake for 30 minutes, and serve.

{TWD} Rewind Recipe: Chocolate-Chocolate Chunk Muffins

2010-11-28T21:30:00.000-07:00

Happy Thanksgiving, everyone!

It's the time of year that we all count our many blessings, and I know that one on all of our lists (if you're not cuh-razy, that is) is chocolate! This is a food blog, folks, you don't have to feel guilty or silly admitting that here. As a matter of fact, it's something to be proud of here in the kitch! Another thing I'm thankful for is the fact that we got to choose a rewind recipe for the baking group Tuesdays With Dorie, because that is the reason I was able to bake these delicious little ditties! Chocolate for breakfast? Don't mind if I do.

Chocolate-Chocolate Chunk Muffins

From Baking From My Home to Yours, by Dorie Greenspan

Ingredients

6 Tbsp. unsalted butter

4 ounces bittersweet chocolate, coarsely chopped

2 c. all-purpose flour

2/3 c. sugar

1/3 c. unsweetened cocoa powder, sifted

1 Tbsp. baking powder

1/2. tsp. baking soda

1/2 tsp. salt

1 1/4 c. buttermilk

1 large egg

1 tsp. pure vanilla extract

Directions

1. Preheat the oven to 375 degrees, and butter a regular-size muffin tin with 12 molds.

2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from heat.

3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.

4. In another large bowl, whisk the buttermilk, egg and vanilla extract together until well combined.

5. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - a few lumps are better than overmixing the batter.

6. Stir in the remaining chopped chocolate.

7. Divide the batter evenly among the muffin cups.

8. Bake ~20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Pumpkin Cream Trifle & Brussels Sprouts Gratin for Thanksgiving

2010-11-22T22:00:00.000-07:00

Happy Thanksgiving, everyone! I know I'm a bit early, but I have to be if you're going to use any of my Thanksgiving recipes for the big day. I've only got two, but they're out of this world! I'm posting them both today to give you as much notice as possible (what, 2 full days isn't enough?!). I just made them for our first family Thanksgiving celebration yesterday, and both were big, BIG hits. I'm still getting FaceBook comments about them.

My favorite part about Thanksgiving is all the delicious food, of course, and even more so the Gingerbread house decorating after dinner (see pictures at the very bottom of this post). Many people would tell you that the Pumpkin Pie is their favorite part of Turkey Day. You're going to have to trust me when I tell you that you should just forget about the pie this year. Blasphemy, you say? Not so. I'm giving you a much better alternative! It is this fabulous Pumpkin Cream Trifle that will have you "mmmmm-ing" and "yummmmm-ing" with every single bite. You're just going to die! My friend, Keri, that gave me this recipe titled it "The BEST dessert ever," and I do believe she is right!

Pumpkin Cream Trifle

From Keri Abney

for the cake

1 package spice cake mix

1 3.4 oz package instant vanilla pudding mix

1 c. canned pumpkin

1/2 c. water

1/2 c. vegetable oil

3 eggs

1 tsp. ground cinnamon

1/2 tsp. ground ginger

In a large bowl, combine these eight ingredients, mixing well. Transfer to a 9x13 inch nonstick baking pan. Bake 350 degrees for 40-45 minutes. Cool on wire rack. At this point, the cake can be frozen for later use.

Making the Trifle

2 c. cold milk

2 3.4 oz packages instant cheesecake pudding mix

1 8 oz carton whipped topping, thawed

1 c. chopped pecans, toasted (optional)

*3/4 c. English Toffee bits (Skor bars mashed up work perfect)

*I used 8 Skor bars (just to make sure...)

Combine milk and pudding mixes; whisk for 2 minutes. Fold in whipped topping. Cut cake into 1-inch cubes. Layer cake, pudding mixture, pecans & Skor bar bits in a glass 3 quart bowl or trifle dish; repeat to make three layers of each. Refrigerate until ready to serve. Serves 15-20.

Brussels Sprouts Gratin

Adapted from Food Network Magazine, November 2010

Ingredients

2 Tbsp. unsalted butter, cut into pieces, plus more for the dish

Kosher salt

2 lbs. Brussels sprouts, outer leaves and stems removed

Pinch of red pepper flakes

Freshly ground pepper

1/2 c. heavy cream

1/2 c. mozzarella cheese, grated

1/2 c. Parmesan cheese, grated

1/2 c. bread crumbs

Directions

1. Preheat oven to 400 degrees and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8-10 minutes.

2. Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with butter pieces.

3. Bake the gratin until bubbly and golden brown, about 15 minutes.

Gingerbread "Heaven"

It's tradition to decorate Gingerbread houses every Thanksgiving with my mom's side of the family.

A tradition we all love.

Although looking at these pictures, I'm not exactly sure why. HA!

When the houses are bare, there are smiles all around...

But when the candy and icing come out, so do our true colors...

Just for a minute...

and then they're back again...

until Chow hides every last bit of candy inside her house...

Happy Thanksgiving!

Creamy, Crunchy Apple Dip

2010-11-14T21:59:00.000-07:00

If chocolate or cheese were food groups, one of those would probably be my favorite...or maybe even tie for my very favorite food group. But since neither of those gets it's own category, I choose fruit as my favorite food group. You can eat it on your cereal/oatmeal/toast/yogurt/waffles/pancakes for breakfast, as a snack, on the side of your lunch & dinner, mixed in with your salad for lunch or dinner, and with a little sugar for dessert - fruit is the jack-of-all-meals. And I love fruit for that reason. But you want to know something else I love about fruit? You can pair it with something completely unhealthy and not feel quite as guilty as you normally would eating that unhealthy thing. A perfect example of that situation is the apple dip I'm sharing with you today. It's absolutely divine, and definitely one of those things you could find yourself licking the bowl clean after finishing it off. Cheese. Brown Sugar. Heath bar. It's literally that simple. Don't forget the apples, though, or you're in for a major guilt trip.

Creamy, Crunchy Apple Dip

Something I picked up somewhere...I just don't remember!

Ingredients

8 oz. cream cheese, softened

1/2 c. light brown sugar

1/2 - 3/4 c. heath bar bits

Directions

Combine all 3 ingredients in a bowl & mix well, until the sugar is well-incorporated and not a grainy texture. Serve with Granny Smith apples, or other fruit of your choice (also very good with bananas!)

The Great Pumpkin

2010-11-04T22:14:00.000-06:00

I'm a big fan of traditions. As a matter of fact, I love 'em! Traditions, the good ones at least, give me that tingly, happy fluttery feeling from the ends of my hair to the tips of my toes...every time. One of my very favorites that Dick and I have had the entire time we've been married is enjoying a pumpkin-shaped pizza from Papa Murphy's. It started out as an excuse to not eat something I'd made, because, let's face it, in the beginning it was pretty bad, folks. But now, its just one of those things we look forward to - its festive, its fun, and its pretty darn tasty! Here's our 2010 Jacko-Yummy!

Another thing I really love is trying new recipes. I especially love making seasonal foods, so when I saw the recipe for this pumpkin penne I knew it was a must-try. Sometimes I halve recipes since its just Dick and I at our house, but when I think we're gonna like something I'll risk making the whole thing so we can have the leftovers for lunches at work throughout the week. The leftovers from this pasta were gone in record time, and may have even been fought over. Just a little bit, though. So, yeah, this yummy seasonal dish was a hit, and I bet it will be at your house, too!

Penne-Wise Pumpkin Pasta

From Rachael Ray on Foodnetwork.com

Ingredients

salt

2 Tbsp olive oil

3 shallots, finely chopped

3-4 cloves garlic, grated

2 c. chicken stock

1 15-oz can pumpkin puree

1/2 c. cream

1 tsp. hot sauce, to taste

freshly grated nutmeg, to taste

2 pinches ground cinnamon

salt & black pepper

7-8 leaves fresh sage, thinly sliced

grated parmigiano-reggiano

Directions

1. Heat water for pasta, salt it & cook penne to al dente.

2. Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes.

3. Stir in chicken stock and combine w/ pumpkin, stir in cream then season sauce w/ hot sauce, nutmeg, cinnamon, salt & pepper.

4. Reduce heat to medium-low and simmer 5-6 minutes more to thicken.

5. Stir in sage, toss with pasta with grated cheese, to taste.

TWD ~ Pumpkin Granola ~ Quarter of a Century!!!

2010-10-24T22:07:00.000-06:00

This past week was crazy, but it was the good kind of crazy. You know what I'm talking about, right? Started my new job as Employee Wellness Coordinator at a University very near my home, which was enough crazy for a whole month if you ask me, and I also turned 25 years old - that's a quarter of a century, folks!!! My fabulous bff, RJ, and phenomenal husband made it into a whole "birthweek" celebration - there was seriously some kind of shenanigan for me to look forward to every single day! They sure do know how to make a girl feel special. Also note, my grandma gave me a genuine food processor (so my blender won't have to work overtime anymore), and my parents gave me a SEXY KitchenAid Artisan Mixer that I've been drooling over since cooking/baking crept their way into my heart. I'm a very happy foodie!!! Anyway, with all the work/birthday goings on, I just did not have time to do my share of baking, but it was CARAMEL PUMPKIN PIE week, and that was the recipe I would have wanted to make for Tuesdays With Dorie this month, so I still have to post...even though its almost a week tardy. Janell, from Mortenson Family Memoirs has the full recipe posted, so click HERE to get the goods.

Like I said, I didn't make it, but I'm sure as heck not going to leave you empty handed. That's not my style. In honor of the season, I'm sharing with you a tasty & festive recipe for Pumpkin Granola. I got the recipe from a friend and former co worker's blog: Two Peas and Their Pod. It was a huge success - Dick had it as cereal, I had it in yogurt, and of course alone as a snack. Delicious every way we could think to eat it. Some people aren't big pumpkin fans, and I'm not gonna lie, I just don't understand that at all. The pumpkin in this isn't overwhelming, and it definitely doesn't effect the texture, so I think that even the pumpkin-haters should give this one a try.

Pumpkin Granola

From Maria at Two Peas and Their Pod

Ingredients

5 c. rolled oats

1 tsp. pumpkin pie spice

1 tsp. cinnamon

1/4 tsp. nutmeg

3/4 tsp. salt

3/4 c. brown sugar

1/2 c. pumpkin puree

1/4 c. apple sauce

1/4 c. maple syrup

1 tsp. vanilla extract

3/4 c. dried cranberries

1/2 c. pepitas

Directions

1. preheat oven to 325 degrees. Line a large baking sheet w/ parchment paper, and set aside.

2. in a large bowl, combine oats, spices, and salt. mix well.

3. in a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. whisk until smooth. pour wet ingredients into oat mixture and stir until oats are very evenly coated. they will be moist. evenly spread the mixture onto the prepared baking sheet.

4. bake for 20 minutes. remove pan from oven and stir. bake for an additional 15-20 minutes, or until the granola is golden and crisp. remove from the oven and stir in dried cranberries and pepitas. let cool completely. store in airtight container.

Pumpkin Blondies

2010-10-17T11:46:00.000-06:00

So, there were a couple of reasons for me being M.I.A. on the blogging scene, one of which being our trip to North Carolina that I posted about last time. The other reason is that I got a new job!!! The transition from one job to the other has kept me really busy - starting with the interview for the new gig, finding out that I actually got it, and then training my replacement for the old one. My last day was just this past Friday, and it took a lot of organizing and teaching to pass the torch to the new me. I really wanted to show her everything because I wanted to leave the people I've been working with in good hands. I know they are - just wanted to do everything I could to make sure, ya know?! Also note, I may have been working with them on improving their health for the last year and a half, but I wanted to go out with a bang, so I took them a treat on my last day. These pumpkin blondies were a hit! Not so healthy, but definitely festive and delicious. They loved them, and I know you will, too.

Pumpkin Blondies

Adapted from My Baking Addiction

Ingredients

1 c. whole wheat flour

1 1/3 c. all purpose flour

1 Tbsp. pumpkin pie spice

1 tsp. baking soda

1 tsp. cinnamon

3/4 tsp salt

1 c. (2 sticks) butter, softened

3/4 c. sugar

3/4 c. brown sugar

1 large egg

2 tsp vanilla extract

15 oz. canned pumpkin puree

12 oz. chocolate chips (mix of white & bittersweet)

3/4 c. chopped pecans, optional

Directions

1. Line a 9x13 inch pan with tin foil & spray with non-stick cooking spray. Preheat oven to 350 degrees.

2. Whisk together dry ingredients.

3. Cream butter & sugars until smooth.

4. Beat in egg & vanilla. Then beat in pumpkin.

5. Mix in dry ingredients until just combined.

6. Fold in chocolate chips.

7. Pour evenly into prepared pan & bake for 35-40 minutes.

8. Let cool completely in pan. Remove from pan by grabbing the edges of the foil and set on counter or flat surface to cut squares.

***I covered them and let them settle over night because I wanted them to be more chewy than cakey (they were cakey right out of the oven). They were perfectly chewy the next morning!!!

Highlights from the Crystal Coast ~ Food & Fantasies

2010-10-13T22:12:00.000-06:00

I know you've been dying to know where I disappeared to for a month, so here's part of the story. We made a quick, but fabulous, trip to the southern coast. The Crystal Coast in North Carolina, to be exact. There were a couple of reasons for heading out that way, but the one dearest to my heart is that I'm one of the biggest, girliest, sappiest fans that Nicholas Sparks has, and because I'm in love with all of his books (and movies based on them), I just had to visit the region they all take place. How lucky am I to have a husband that likes to entertain my crazy dreams?! I know. As luck would have it, we also got to eat some of the most DIVINE cuisine my lips have ever encountered. You're in luck, too, my foodie friends! Because you know this girl doesn't take a trip without taking just as many pics of her food as she does of her adventures. Here are some of both:

Fresh fresh FRESH seafood dinner of shrimp & scallops in an ocean of butter.

Is it still considered sailing if the wind isn't blowing?

Well, I'm sitting on a sailboat & loving every minute of it.

Bar. B. Que.

This is how its done, my friends.

L - R: Hush Puppies (my fave!!!), smoked pulled pork, chicken, slaw (eh), fries (I didn't even give them a thought after tasting the puppies...french what?)

First souvenir of the trip?

You know it was some of Moore's famous sauce!

A HUGE omelet and french toast at The Baker's Square in New Bern.

Breakfast of champions.

My favorite guilty pleasure is the tv show One Tree Hill (you can laugh all you want, but I'll still be watching it every week - been w/ the Ravens since day one back in 9th grade, so there's just no turning back).

My BFF, RJ, looked up some addresses of where they film the show in Wilmington, and Dick was kind enough to chauffeur me to a few. So fun!

B. Davis's store, Clothes Over Bros - I wish it was real!

Met some fellow fanatics @ the River Court. No kidding.

On the pier where many a One Tree Hill & Dawson's Creek scene have been filmed.

Waiting to be seated at The Chelsea, a restaurant that is in the book The Wedding by Nicholas Sparks, that just so happens to really exist.

I only know because I'm a stalker.

Fried Green Tomatoes.

I've never liked tomatoes, but this was all it took to convert me.

All I remember about this pasta was that there was crab, shrimp, and lots of veggies.

Oh, and that I loved it.

This was called South African Bread Pudding.

Call it whatever you want...it was the perfect ending to my perfect day.

Dick thought it was too rich. I don't even know what that means.

You can't tell because of the awesome flash in the window, but we had the best view of downtown right from our table. Seriously felt like I was right in the book.

Proof.

Remember in The Notebook when Ally and Noah lay in the middle of the street?

Dick is seriously my soul mate.

And such a saint for reenacting it with me!

We asked around for a new place to have breakfast the next day, but the only thing anyone told us was to go back to The Baker's Square.

So we did.

This butter syrup was heav-en-ly, I tell you.

Did you know New Bern is the birth place of Pepsi Cola?

Now you do.

On the ferry out to Hammock's Beach on Bear Island.

Frolicking in the sand dunes...just like in Dear John.

This was seriously our 3rd basket of hush puppies.

Enough to make me want to cry when I think of Jamie Oliver burying that family's Fry Daddy.

Who knew deep fried cornbread could be so dangerously addicting? I'm hooked for life!

We both are.

My first bite of soft shell crab.

Yummmm.

Last minute stop at the Waffle House.

I did have the apple cinnamon waffles, and I thoroughly enjoyed them.

Another delicious trip crossed off my list of dream vacations.

Thanks to this guy.

Love ya, babe!

Coming up:

Pumpkin, pumpkin, pumpkin

Casserole Stew, to clean out the fridge

2010-10-10T20:47:00.000-06:00

You know those times when you get to the end of the week and you've already made everything on your menu, but you have bits and pieces of all of those dinners left over in your fridge? This soup was the result of just one of those times. I needed to use it all so nothing went bad, but I just wasn't in the mood for a casserole. So in the spirit of the classic "odds & ends casserole" I made a sort of casserole stew, where I just threw it all in a pot of broth, heated, and served. It worked like a charm. Dick was happy, the fridge was almost bare, and I could start planning the next week's menu with a delicious meal in my belly.

Casserole Stew

A Get in the Kitch Original

Ingredients

4 c. broth (I used a mix of vegetable and chicken)

3 c. mixed veggies (I used carrots, yellow squash, mushrooms, & onions)

1 can kidney beans, drained & rinsed

1 1/2 c. shredded chicken, cooked

salt & pepper

Directions

1. Combine the broth & veggies in a large pot, and warm over medium-high heat. Cook until veggies are just tender.

2. Add kidney beans & chicken. Cook until warmed through. Salt and pepper to taste.

3. Serve with dinner rolls, so you can sop up the broth at the bottom of your bowl.

Peek-A-Boo! {TWD} Double Apple Bundt Cake/Jan's Fresh Pear Cake

2010-10-07T22:52:00.000-06:00

Hello friends! Life has been crazy crazy crazy, like it often is. But its back to reality, and back to blogging for me...finally! Oh, how I've missed being an active part of the fanatic foodie world. Don't worry, next time I will catch you up on all of my recent distractions, but today my post is dedicated to Tuesdays With Dorie. Lynn of Honey Muffin chose for us to bake Dorie's Double Apple Bundt Cake this week. Click HERE for the complete recipe for this sweet autumn treat.

I'm not gonna lie to you, I didn't make this cake. I didn't make any cake. But my mother made her very own Pear Cake that took our latest family party by storm, and I couldn't resist sharing it with you. So moist. So perfectly spiced. So... So... well, you'll just have to try it for yourselves to know what I mean. This will be perfect for the next time you have friends over for dinner and games, or the next family gathering you attend. Happy Fall, my foodie friends!

Fresh Pear Cake

From Janet Porter (my momma)

Ingredients

2 cups sugar

1 tsp salt

3 eggs (well beaten)

1 tsp vanilla

1 1/2 cups cooking oil

2 tsp cinnamon

3 cups flour

3 cups pears (peeled & sliced very thin)

1 tsp baking soda

Directions

1. Blend sugar, eggs, and cooking oil together.

2. Sift flour, soda, salt together.

3. Gradually add one cup at a time to sugar mixture.

4. Then add the vanilla and cinnamon and pears. Mix well and pour into a well greased and floured tube

or bundt pan.

5. Bake at 350' for approximately one hour.

***The softer the pears the more moist the cake will be.

Glaze

Melt and mix together:

1/2 square butter or margarine

1 cup sugar

1/4 tsp salt

Add:

1/2 cup buttermilk

1/4 tsp soda

Mix and boil for 2 minutes.

Let cool a bit then drizzle over cake.

Enjoy!

Peach-Mango Crisp

2010-09-07T16:58:00.000-06:00

We're heading out of town for the rest of the week (again), but I wanted to leave you with a delicious treat to make this weekend: Peach-Mango Crisp. The two of us went through a box of mangoes from Costco that was large and in charge, all by ourselves, and I think we're much better (and our tummies more satisfied) for it. We ate them raw, put them in salads, with yogurt, on cereal, and in oatmeal - you name it, we ate it with mangoes. We didn't have ice cream to top this little ditty, but it was still fabulous. I even had some of the leftovers for breakfast the next morning! Don't judge me - you'll probably do it, too.

Peach-Mango Crisp

A Get in the Kitch Original

Ingredients

2 c. ripe mango, peeled & chopped

2 c. fresh or frozen peaches, chopped

1/2 c. quick oats

1/2 c. brown sugar

1/2 c. whole wheat flour

1/3 c. melted butter or margarine

1 tsp. ground cinnamon

Directions

1. Mix all dry ingredients together in a medium sized bowl. Add melted butter and mix until well incorporated.

2. Toss the mango and peaches together in a separate bowl to mix, then pour into a 9 x 9 inch greased baking dish.

3. Evenly spread the topping over the fruit in spoonfuls.

4. Bake at 375 degrees about 25 minutes, or until the fruit is bubbling and the topping is browning and getting crispy.

We're going to spend a long weekend on North Carolina Coast, and I can't wait to taste some real southern cooking! Stay tuned for my report on the trip and food!

Pear & Walnut Rice Salad w/ Cranberries

2010-09-01T22:21:00.001-06:00

I know it might be hard to believe that I work in the health field when you look at a number of the oh-so-unhealthy (but delicious) recipes I've shared with you, my foodie friends. But believe it or not, I am a health professional. You might think that I would feel guilt in flaunting the less than healthy treats, but I don't. My mission is to live a life of balance where I can experience all of the physical activity I can get and enjoy eating all of the foods that I love in moderation. Its a package deal - you have to practice both exercise and moderation for it to work - and I want you all to enjoy that same balance and happiness with me. That being said, I expect people to be smart enough to eat only a small slice of the banana split ice cream cake, and not the whole thing on their own. I won't feel guilty for someone else being a dummy. Anyway, every week I post a "healthy recipe of the week" on a bulletin board at work for all to see, and this was one that I couldn't wait to test in my own kitchen. Dick and I were both huge fans, and we fought over who got to take leftovers for lunch when it began to disappear. So, if you had pizza for dinner last night, try balancing your menu out with this one tonight! That way none of us will feel guilty.

Pear & Walnut Rice Salad w/ Cranberries

From EatingWell Magazine

Ingredients

3 c. cooked brown rice

1 large pear, cored & diced

3 medium green onions

1/2 c. chopped toasted walnuts

1/3 c. crumbled blue cheese

1/3 c. prepared raspberry vinaigrette

1/2 tsp. salt

1/4 tsp. pepper

handful of dried cranberries

Directions

Mix all ingredients until well-incorporated.

Serve warm, cold, or at room temperature - all taste great!

spaghetti + summer squash = delicious!

2010-08-28T00:44:00.000-06:00

Looking for something quick & healthy for dinner tonight? Well my friends, you've come to the right place. And did I mention the time involved would be minimal? Add that one to the pro's. Summer is winding down, and the last thing you want to do is waste lots of your precious play-time slaving away in the kitchen. Am I right? Of course I'm right. So, don't let me take up any more of your time, either. Take 20 minutes to make this dinner, and enjoy the bounteous fruits of your SLIM efforts.

Spaghetti with Summer Squash

A Get in the Kitch Original

Ingredients

12 oz. whole wheat spaghetti

2 Tbsp. olive oil

1 small to medium zucchini squash, chopped into 1-inch pieces

1 small to medium yellow summer squash, chopped into 1-inch pieces

6 oz. button mushrooms, brushed clean & quartered

Your favorite pasta sauce

1/2 c. grated Parmesan cheese

salt & pepper to taste

Directions

1. Cook spaghetti as directed until al dente.

2. Meanwhile, saute vegetables in olive oil in a deep skillet until tender, about 5 minutes.

3. Drain pasta, then pour it into the skillet with the vegetables.

4. Add your favorite pasta sauce, and gently toss the pasta and veggies to coat them.

5. Dish up & top with grated Parmesan cheese.

The best part of waking up is...Oatmeal Breakfast Bread! {TWD}

2010-08-24T21:51:00.000-06:00

Its time again for my post with the cooking club Tuesdays With Dorie, but I'm kinda breaking the rules a bit, so I hope you can keep a secret. I was out of town with my Momma last week and missed this recipe that I'd really been looking forward to, so I'm making it this week (and that's where the rule-breaking comes in). I'm out of order, but you're gonna be thankful for my rebellious ways the instant you taste this bread! The thing that really got me swooning and wanting to try the recipe is in the book when Dorie describes the bread as "pudding-soft." How could I resist? Clearly, I could not. I changed things up as follows with scrumptious results: skim milk instead of buttermilk; 1/2 c. wheat flour & 3/4 c. all purpose flour; Craisins for the dried fruit; and no cloves.

I can't wait to go to sleep tonight so I can wake up and have it for breakfast! Don't worry about the fact that I just got done having a slice for dessert.

Oatmeal Breakfast Bread

From Baking: From My Home to Yours, by Dorie Greenspan

Click HERE to find the complete recipe at Oven Love

Stuffed Zucchini

2010-08-22T15:10:00.001-06:00

Are your fridge drawers overflowing with squash like mine are? We don't even have our own garden, and they're coming out of our ears! We are pretty lucky people to have such wonderful friends/neighbors/family to share the fruits of their labors with us, huh! I know. Hopefully next year we will be able to pay it forward. For now though, you have someone else's green thumb to thank for this tasty dinner. I've seen zucchini stuffed with a variety of things - meat, rice, veggies, greens, etc. - so I figured I'd just use what I had. That's the greatest thing about recipes like these (aside from the fact that they're easy & pretty quick!) - you can substitute almost anything you've got in your fridge for something I used that you might be out of (or can't stand the taste of). So, get busy making those little zucchini boats and set sail with stuffed zucchini for dinner tonight!

Stuffed Zucchini

Ingredients

2 medium zucchini, cut in half lengthwise & centers hollowed

1 1/2 c. cooked brown rice

1/3 c. sun dried tomatoes, roughly chopped

1/2 c. artichoke hearts, roughly chopped

1/3 c. button mushrooms, chopped

3/4 c. grated Parmesan cheese

garlic & onion powder to taste

salt & pepper to taste

Directions

1. Line a baking sheet with parchment paper or tin foil and place zucchini halves rounded side down on the tray.

2. Mix together all other ingredients & spoon the mixture into the hollows of each zucchini halve. Be generous with the filling!

3. Bake 20-25 minutes at 375 degrees, or until cheese in filling is just starting to brown & zucchini is tender.

Blueberry Oatmeal Pancakes

2010-08-20T22:42:00.000-06:00

Hello, strangers! Did you think I fell off the face of the blogging earth? I did for a minute. My camera was having technical difficulties, went out of town a couple days - oh yeah, and did I mention I got a little lazy? OK, maybe not lazy (because I've been doing lots of other stuff!), but definitely distracted. Don't think for a second that the distractions kept me from cooking, though. Don't believe me? Here's the first of my evidence: Blueberry Oatmeal Pancakes.

You'll never believe where I got this recipe. I think it'd be safe to say that few, if any, of you have ever cooked a recipe from this same place. Any guesses? Nope. You're right, I don't know what you said, but I bet it wasn't this: a Tupperware catalog! My very lovely, and very hip grandmother (Shirl) sells the wonderful stuff, and I was just flipping through one of her magazines one day awhile ago, and I saw this. Mouth started watering, yada yada yada, and now here are the pics from our "breakfast for dinner" that took place just last week.

They're very healthful, and very delicious! I guess I have a lot of repenting to do after that ice cream cake, huh?! Count this recipe as my first Hail Mary.

Blueberry Oatmeal Pancakes

From a Tupperware Catalog

Ingredients

1 1/2 c. wheat flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

pinch of salt

1/2 c. quick oats

2 eggs

1 3/4 c. buttermilk

1 Tbsp. vanilla extract

3/4 c. blueberries, fresh or frozen

2/3 c. sliced almonds or walnuts

Directions

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt and oats.

2. Mix in eggs, buttermilk, & vanilla until incorporated.

3. Fold in blueberries & almonds.

4. Pour 1/3 c. amounts onto hot, greased skillet and cook until the batter begins to bubble and bottom side is golden brown. Then flip and cook about 2 more minutes, or until golden brown on other side.

5. Serve with your favorite pancake toppings.

Banana Split Ice Cream Cake for Dick's 27th...Mmmmmmm...

2010-08-10T20:21:00.000-06:00

My hunka hunka burnin' love just turned another year older, and wiser, too! When I asked what birthday treat he wanted he couldn't decide. In fact, he couldn't even give me any options to choose from - may have been because he was glued to the Game Cube with his brother for hours on end - but I jumped at the chance to make something marvelous I'd seen online just days before: banana split ice cream cake. Your blood sugar spikes just reading that, doesn't it? I know. With an Oreo crust, sliced bananas, 2 kinds of ice cream, a layer of gooey fudgey goodness, and perfectly sweet strawberries and toasted coconut to top it off, how could it not? There may not be a birthday in your family or circle of friends coming up, but I'd strongly suggest you find some reason - any reason - to celebrate so you can make this cake. They won't be screaming for ice cream, my friends. They'll be screaming for you!

Banana Split Ice Cream Cake

Adapted from recipe found at Tasty Kitchen

Ingredients

1 package Oreos (I used double stuff w/ good results!)

1/2 stick (4 Tbsp) butter, melted

4 bananas, sliced into 1/4 inch pieces

1 pint strawberry ice cream

1 jar fudge sauce (loved special dark!)

1 pint vanilla ice cream

4 c. sliced fresh strawberries, sweetened with sugar

1 regular can whipped topping

1 c. coconut, toasted

Directions

1. Crush oreos in a food processor, or place them in a Ziploc bag & crush them with a rolling pin. Mix in melted butter & press into the bottom of a 8-10 inch spring form pan.

2. Layer sliced bananas evenly over the cookie crust until it is completely covered.

3. Spread softened strawberry ice cream over the bananas. This works best if you space individual scoops over the banana layer, then flatten and smooth them into each other with a rubber spatula. Freeze for 2 hours.

4. Remove lid from jar of fudge & warm it in the microwave for 30 seconds. Spread it evenly over the layer of strawberry ice cream & freeze for another hour.

5. Spread softened vanilla ice cream over the fudge layer the same way you did the strawberry ice cream layer. Freeze until just before you're ready to serve.

6. Remove the spring form.

7. Pile the strawberries onto the cake, leaving about 1 1/2 inch border around the edge. If you put the strawberries on earlier and let them freeze, the cake will fall apart when you cut into it. Trust me...that's why there are no pictures of individual pieces of cake.

8. Cover the edge of the cake with loads of whipped topping, and sprinkle with toasted coconut.

~WINNERS & Kabobs~

2010-08-02T11:16:00.000-06:00

Congrats

to all those who left a comment telling me what kind of Wild Bill's Gourmet Seasoning they'd like to try on my 100th post...you are ALL winners!...Lisa from Gourmified, Devyn, & The Rigby's... There were only 3 of you (counting the hubby & wife as 1), which made it too hard for me to choose just one, so you are all getting what you asked for. You can thank Dick for that - I tried to get him to assist me, and he said, "just make them all winners!" And there you go. Thanks for reading & cooking along w/ me!

Please email your address to me at rachy_p@msn.com and I'll pop your prize right in the mail!

Then you can get right to making some of these delicious chicken & veggie kabobs!

Chicken & Veggie Kabobs

Ingredients

2 boneless skinless chicken breasts, fat trimmed & cut into 1 1/2 inch cubes

2 small-med zucchini, cut into 3/4 inch pieces

1 med-large yellow squash, cut into 3/4 inch pieces

4 bell peppers, whatever colors you'd like, cut into 1 1/2 inch pieces

12 white mushrooms, wiped clean

Wild Bill's 5-Star Gourmet Seasoning

olive oil or cooking spray (canola or olive oil)

Directions

1. Slide the chicken & veggies onto metal skewers in whatever pattern/order you'd like them to be (if you're using wooden skewers make sure to soak them at least 30 minutes before loading them up & putting them on the grill so they don't burn).

2. Brush or spray your kabobs with olive/canola oil.

3. Liberally sprinkle the 5-Star seasoning all over the kabobs.

4. Put them on the grill, about 5-7 minutes each side, or until chicken is cooked through & veggies are tender.

Turkey-Mushroom Burgers

2010-07-30T16:19:00.001-06:00

I'm a big fan of grilling, and barbecues in general, but since I don't do the beef thing and I'm a total hot dog -snob, I have to be a little creative. Might sound like I'm complaining, but no. I actually see this as a blessing because that means I get to experiment with delights such as this. Some turkey burgers have a tendency to be a tad on the dry side, but the mushrooms in this one keep your patty nice and moist. If that sounded at all dirty to you its time you get your mind out of the gutter and into the kitchen! Bust out the grill, baby - you're gonna love 'em!

Turkey Mushroom Burgers

adapted from delish.com

Ingredients

1/2 - 3/4 c. quick oats

8 oz. white mushrooms, wiped clean & finely chopped

3 tsp. olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 lb. lean ground turkey breast

1 large egg

3 Tbsp. chopped fresh dill

1 1/2 Tbsp coarse-grained mustard

1/2 tsp. salt

1/4 tsp. freshly ground pepper

Directions

1. heat 2 tsp. oil in a large nonstick skillet over med-high heat. add onion, garlic & mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. add to the oats and let cool completely, 15-20 minutes.

2. Preheat grill to med-high heat.

3. add ground turkey, egg, dill, mustard, salt & pepper to the mushroom mixture & mix well w/ a potato masher (definitely use the masher! I wasn't going to, but did on a whim & it worked like a dream!). With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 c. for each.

4. Oil the grill rack. brush the patties w/ the remaining 1 tsp. oil. grill until no longer pink in the center, about 5 minutes per side (an instant-read thermometer inserted in the center should register 165 degrees). meanwhile, split buns & toast on the grill for 30-60 seconds.

***Don't forget to leave your comment HERE (before August 1st) to win the Wild Bill's Gourmet Seasoning Give Away!***

{TWD} Chewy, Chunky Blondies...better than you know what!

2010-07-27T11:45:00.000-06:00

Mmmmmmmmm...

Oh, my.....

There are hardly any words to describe this...this...its more of an experience than a dessert. No, there aren't any words to do it justice. Just sounds. It'll have you moaning and curling your toes before you've even swallowed your first bite. Seriously. So rich, and absolutely just too much to handle in the middle of the day. You have to eat this at night, otherwise you'll feel guilty. Don't ask why, its just one of those things. Eat it while its still warm and gooey from the oven. But its just as sinfully delicious the next day.

p.s. only share this with the ones you truly love, or people will get the impression that you care more for them than you really do. Its that good.

Chewy Chunky Blondies

Baking: From My Home to Yours by Dorie Greenspan

Click HERE to visit Nicole of Cookies on Friday for the complete recipe.

***I left out the walnuts, but put in both heath bits AND butterscotch chips. Divine.***

Homemade Pizza Party for 100th Post...& a GiveAway!

2010-07-25T16:33:00.002-06:00

Summer has officially been crazier than ever. But in a good way. Dick's little brother (if you can call 16 years old "little") has been up here visiting from the Red Rock part of UT, staying between our house and Dick's sister's house. When he took a break from our couch, some of our BFF's - The Haws family - came to take his place & crash in our living room between family reunions. Our little one-bedroom apartment was quite cozy for 7 people, but it was a blast! Amidst all this craziness I did do some cooking...the blogging thing just didn't follow like it usually does. And I've been a little antsy about it because...

This is my 100th post!

In just over 1 year I've published 100 posts, and shared more than 100 recipes! All of them were tested in my very own kitchen, and most of them were experiments for me. I've come a long way from making crunchy/inedible baked potatoes for dinner, thank goodness. This is something that I absolutely LOVE, so as my favorite sports-caster (Craig Bolerjack) says, buckle up! Because there's a lot more where that came from.

I've been looking forward to this 100th post for quite some time, and I wanted to make something special. I turned to my go-to-guy for a request, and I should've known exactly what he'd ask for. Dick wanted pizza. So pizza is what I made. Its not fancy by any means, but it is something I'd never done before. Plus, I knew it would make his day. I made my own version of our favorite veggie pizza from Papa Murphy's. But the best thing about homemade pizza is that you choose your toppings, so if you're a meat-lover, then make a meat-lover's pizza, my carnivorous friends!

Thanks for tuning in & cooking along with me this past year! Check the bottom of this post to see how you can receive a Thank You gift!

Homemade Veggie Pizza

Ingredients

1 pizza crust (recipe below makes 2 12-inch pizzas)

tomato sauce of your choice

1 1/2 c. fresh spinach, roughly chopped

6 oz. white mushrooms, thinly sliced

1/2 c. black olives, sliced

1 c. artichoke hearts, drained & roughly chopped

2 c. mozzarella cheese, shredded

Crust

From Betty Crocker's Cookbook, Bridal Edition

Ingredients

2 1/2 to 3 c. all-purpose flour (I used half wheat flour w/ great results!)

1 Tbsp. sugar

1 tsp. salt

1 package regular or quick-active dry yeast (2 1/4 tsp.)

3 Tbsp. olive or vegetable oil

1 c. very warm water (120 - 130 degrees)

Directions

1. Mix 1 c. of the flour, the sugar, salt & yeast in a large bowl. Add 3 Tbsp. oil & warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft & leaves sides of bowl.

2. Place dough on lightly floured surface. Knead 5-8 minutes or until dough is smooth and springy.

3. Cover loosely with plastic wrap and let rest 30 minutes. Continue as directed below.

Directions

1. Heat oven to 425 degrees. Grease 2 cookie sheets or pizza pans with oil. Divide dough in half & pat each half into 12-inch circles on the sheets. Partially bake 7-8 minutes, or until crust just begins to brown. Remove from oven & go on to step #2.

2. Spread sauce evenly over the 2 crusts. Not too much so your crust doesn't get soggy.

3. Layer your toppings over the sauce to evenly cover the crust, leaving the cheese for last. Leave a border of bare crust about an inch thick.

4. Bake for 8-10 minutes, or until cheese is bubbly & crust is just browning at 425 degrees.

Wild Bill's Gourmet Seasoning Give-Away

To say a big THANK YOU, I want to give someone the gift of gourmet seasoning! I found this little treasure at my local Farmer's Market last summer, and Wild Bill's is now a staple in our kitchen. We love sprinkling some on our eggs for breakfast, popcorn at night, or on tasty skewers for a summer BBQ!

In order to win you must...

Tell me 2 things:

1. What flavor you want

2. What you're going to make w/ it

Be a follower of my blog

(Doesn't matter how long you've followed - you can start today!)

I'll choose a winner one week from today - Good Luck!

TWD: Birrrrthday Brrrownies for Jan

2010-07-14T22:04:00.003-06:00

I'm a little tardy with this post (it is called Tuesdays With Dorie, afterall), but I'll explain myself at the end of this post. Prepare yourselves to be green with envy.

All of my life I've pretty much known two kinds of brownies: 1) the Betty Crocker red box mix, which I love, and 2) dry, cakey homemade brownies from other people's kitchens. My mom was strictly a Betty Crocker gal, and so I grew up on her side. I still take her side on pretty much everything (excluding her stance on Donny Osmond, Barry Manilow, and the fact that she thinks I stole all of her movies when I moved away from home - I only brought with me what I bought myself or was given as a gift. so there.), but the fabulous Dorie Greenspan is luring me over to the dark side of brownies made from scratch at home. The only two recipes I've tried have been Dorie's from her cookbook Baking: From My Home to Yours, and neither have disappointed in the slightest. My baking club, Tuesdays With Dorie, that is centered around this very cookbook had the pleasure of whipping up Brrrownies this week, and the timing couldn't have been more perfect! The recipe calls for a heavy dose of York Peppermint Patties. My mom is a die-hard fan of Junior Mints. I know they aren't the same, but they're pretty darn close, and that's good enough for a lady who deserves the best. Especially on her birthday! I surprised my momma with a plate of these delights as she came out of work today. She loved them. I'm sure you'll love them, too. Click here for the complete recipe. Its short and sweet, and the fruits of your minimal labors will be totally worth it!

Happy Birthday, Mom! I love love love you!

I was living in a dream yesterday, so I had to postpone the brrrownies just one day. I went with my family to see the Sir Paul McCartney LIVE in concert! My parents are both huge Beatles fans, but my dad especially loves them, so you know I was raised right. My parents' "song" is Let it be, and one of my favorite memories of my dad is singing along while he played Hey Jude on the guitar. Dick's family had different musical taste (not that there's anything wrong with that...except that there kind of is), so the concert was kind of a music education/appreciation experience for him. And that's kind of ironic because he's so musically talented! Anyway, here is a glimpse at one of the greatest nights of my life. Seriously.

goat cheese - stuffed mushrooms

2010-07-14T09:21:00.000-06:00

Being the cheese-lover I am, you'd think I'd have been all over the goat cheese scene for a long time, but no. This dish was my introduction to the creamy, dreamy stuff. And now I'm hooked for life! Another little nugget: Dick swore when we first met that he hated mushrooms. Hated them. Fast forward to the day I made these babies, and he devoured those shrooms like it was nobody's business. He's been a self-proclaimed mushroom-eater for about a year now, and there's no going back. When we open our minds (& mouths) to new foods, the odds are that life will get much more delicious! I baked these in the oven, but if you're trying to beat the summer heat you can always plop them on the grill!

Goat Cheese-Stuffed Mushrooms

A Rachel Smith original recipe

Ingredients

8 oz white mushrooms, wiped clean, stems removed

stems of mushrooms, roughly chopped

4 oz. goat cheese crumbles

2 green onions, chopped

garlic powder to taste

Directions

1. preheat oven to 375

2. combine chopped mushroom stems, goat cheese, green onion & garlic powder in a medium bowl.

3. place a heaping spoonful of the goat cheese mixture in the cap of each mushroom.

4. on a prepared baking sheet, bake mushrooms approximately 20 minutes, or until cheese is melty & slightly browning & mushrooms are tender.

Chicken Tikka Masala

2010-07-11T23:11:00.000-06:00

When we were first married, we went without having television for about a year. I may have been a better person at that time because of it, or at least more productive. Fast forward 3 years, and Dick earned major points by surprising me with Dish Network in our new apartment because I was absolutely dying without my Food Network Channel! I don't know about you, but I get sucked into the Food Network to the point where before I even realize it 3 hours have passed and I have a list of new recipes to try that week in my hand. I subscribed to the FN magazine while we were without cable, and I'll continue to get it because its literally like having a brand new cookbook come in the mail every month!

Anyway, last week Bobby Flay won a Chicken Tikka Masala Throwdown, and while my mouth was watering I knew that I had to try my hand at this delicious Indian dish.

This turned out to be one of my favorite recipes that I've made in awhile, but I must give a warning: It is super spicy!!! I even cut back on what the recipe called for and was sweating at the table while we ate! With that said, the leftovers I took for lunch the next day were PERFECTION. I think next time I make it I'll halve the spices - & I like spicy foods. Just keep that in mind when you try this one.

So, next time you're feeling like some Indian take-out, but are wanting to save some money, this is your go-to recipe!

Chicken Tikka Masala

From somewhere in cyberspace

Ingredients

1 c. plain yogurt

1 Tbsp lemon juice

2 tsp. ground cumin

1 tsp. ground cinnamon

2 tsp. cayenne pepper

2 tsp. freshly ground black pepper

2 tsp. minced fresh ginger

4 tsp. salt, or to taste

3 boneless, skinless chicken breasts, cut into bite-size pieces

1 Tbsp. butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 tsp. ground cumin

2 tsp. paprika

3 tsp. salt, or to taste

1 (8 oz.) can tomato sauce

1 c. heavy cream

1/4 c. chopped fresh cilantro

Directions

1. In a large bowl, combine yogurt, lemon juice, 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger, & 4 tsp. salt. Stir chicken, cover, & refrigerate for 1 hr.

2. Cook chicken over med-high heat until juices run clear & mostly cooked through. Remove from heat & set aside.

3. Melt butter in a large heavy skillet over medium heat. Saute garlic & jalapeno pepper 1 minute. Season w/ 2 tsp. cumin, paprika & 3 tsp. salt. Stir in tomato sauce & cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Transfer to a serving platter, & garnish with fresh cilantro. Serve with brown rice.

Red, White & Blue Mashed Potatoes

2010-07-05T20:15:00.000-06:00

In the spirit of Independence Day, I decided to be festive with our food. I'm so grateful for the freedoms I enjoy living in the good ol' U.S. of A, including the freedom to enjoy just about whatever hobbies I choose. I'm talking about cooking here, people! It seems like a little thing, but it makes me truly happy. I hope your holiday weekend was as wonderful as mine has been! And I hope you enjoy these potatoes, too! Not sure why the skins in my potatoes look green in this picture, but I promise you they didn't taste green!

Red, White & Blue Mashed Potatoes

Ingredients

5 medium russet potatoes, cleaned & chopped into 1-inch cubes

3 cloves garlic, smashed

6 oz bacon

1/2 - 3/4 c. blue cheese crumbles

1/2 - 1 c. milk (I used skim w/ great results!)

Directions

1. put potatoes & garlic in a large pot, and fill with water until water is 1 inch above the potatoes. Boil until tender, but not too mushy. Remove from heat & drain water.

2. while potatoes are boiling, cook bacon in a skillet over medium heat until crispy. Drain fat from bacon & chop into small pieces.

3. with a potato masher, mash potatoes and garlic. Adding milk until you've reached desired consistency. While mashing, add bacon and blue cheese so that they are mashed in with the potatoes.

Saweet! & Sour Stir-Fry

2010-06-25T17:13:00.000-06:00

Tell me, do you ever have those nights when you look in the fridge and all you see is a random assortment of veggies that don't really seem to go together? Or am I alone on that one? Well, let me just tell you that if that occasion shall ever arise, there is only one thing to make: STIR-FRY, baby! Stir-fry is great because it doesn't matter what veggies you have, they're sure to have a party in your pan, and then in your mouth, if you just add the right sauce & serve them over some rice. You can add meat if you want, but you don't have to. Its a fly-by-the-seat-of-your-pants kind of dish, which is what makes it so appealing. Lucky for me, Food Network Magazine had a spread on stir-fry that was out of this world! We've made a couple of the sauces, but this Sweet & Sour sauce is really the one that took my breath away. Dick shot me a text the next day to let me know that they were the best leftovers he'd ever had in his life. And for him to make any kind of effort or fuss to let me know (immediately) how he felt about leftovers is really saying something. Have fun with this SAWEET stir-fry, my friends. And be sure to make enough for leftovers!

Sweet & Sour Stir-Fry

From Food Network Magazine

Ingredients

4 Tbsp. peanut oil

3/4 lb of your choice of protein (chicken, pork, shrimp, steak, tofu)

3 c. assorted veggies (I used a little more & was fine!)

2 cloves garlic, minced

1-2 Tbsp ginger, minced

2 scallions

pinch of salt & sugar

peanuts, scallions, sesame seeds, jalapenos, cilantro for garnishing

Sweet & Sour Sauce - recipe follows

Sweet & Sour Sauce

Ingredients

3/4 c. chicken broth

2 tsp. cornstarch

1/4 c. ketchup

2 tsp. soy sauce

3 Tbsp rice vinegar

1/4 c. sugar

1/2 tsp. salt

1 tsp. sesame oil

Directions

Mix all ingredients together well.

Stir-Fry Directions

1. heat peanut oil in skillet over medium heat. Add the protein; slowly stir until almost opaque, 30 sec - 1 min. (for tofu, brown both sides - do not stir). Transfer to a plate; discard the oil & wipe out the pan.

2. Heat the pan over high heat, 1-2 min. Add 2 Tbsp oil, then 2 cloves minced garlic, 1-2 Tbsp minced ginger, 2 minced scallions & a pinch of salt & sugar; stir-fry about 30 sec. Add the veggies, starting w/ the ones that take the longest to cook; stir-fry until crisp-tender.

3. Add the protein and sauce and stir until the sauce is thick & the veggies & protein are cooked through, about 3 min. Thin w/ chicken broth, if needed. Garnish w/ sliced scallions, peanuts, sesame seeds, sliced jalapenos, and/or cilantro.

Serve over brown rice or noodles of your choice.

Smokey Orange & Honey BBQ Sauce

2010-06-21T22:27:00.001-06:00

Now that we are having actual summer-type weather, I'm going to go out on a limb and say that BBQ season in the Beehive State has officially begun. My fingers and toes are crossed that I didn't just jinx something, but I'm feeling pretty confident. So there.

What, you might ask, is the key to a good barbecue? Some say you have to smoke your meat (my dad), while others are true to their grills. I'm just gonna lay it out there: Its the sauce. You can do whatever you want to your meat or food of choice, but if the sauce you put on it is bad, then your food is going to be bad. There are a lot of good choices on the shelves of your local grocery store, at least that's what I thought until I took the plunge and made my own one glorious day last summer. Sure, in a pinch I'll use that junk, but not if we're having an actual barbecue. Heck no. I'd like to think that my family, friends, and taste buds deserve better than that.

Here is the recipe that changed BBQ as I know it. I know, I know, its just a sauce. But trust me, you're gonna love it.

Smokey Orange & Honey BBQ Sauce

From Paula Deen via Foodnetwork.com

Ingredients

3/4 c. ketchup

1/4 c. Dijon

1/4 c. soy sauce

1/2 c. honey

2 Tbsp. Worcestershire

juice & zest of one orange

1/2 tsp. ground cumin

1/4 - 1/2 tsp. chili powder

1 tsp garlic powder

1/2 tsp. ground ginger

Directions

Combine all ingredients in a medium skillet.

Simmer 15 minutes.

Store in refrigerator up to one month.

TWD: unto the "yeast" of these...Raisin Swirl Bread

2010-06-16T21:52:00.000-06:00

I'm not gonna lie to you, although I made the decision to bake this bread for Tuesdays With Dorie, I was NOT looking forward to it. I love cinnamon & raisins, so being picky had nothing to do with it. It was the fact that until today I'd never succeeded in making one single recipe that called for yeast. But did you catch that? Until today! This amazing bread is the one and only yeasty beast I've been able to conquer thus far in my culinary journey. So a big thanks to Dorie Greenspan, and her groupies of which I am proud to be a part.

Due to this little bout of luck, Dick and I will be having a fantastic French Toast breakfast very soon. Let's face it, it may actually end up being a French Toast dinner, but either way, your mouth is watering just thinking about it. Am I right, or am I right? If you'd like to join us, please visit my TWD buddy, Susan, at Food.Baby for the complete recipe.

Raisin Swirl Bread

Baking: From My Home to Yours, by Dorie Greenspan

Mango CRISP!

2010-06-11T11:37:00.000-06:00

I have a long-running love affair with Saturday Night Live, seasons new and old. I admit there were some disappointing years in there, but I'm also a Utah Jazz fan, so I've learned to deal with disappointment throughout the years, while keeping my fan status. This little nugget is from one of my favorite skits (that I couldn't find online!) where Mango takes over J Lo's music video shoot & Diva's Live concert. I wish we could watch him/her dance, but lets just remember the better days of Chris Kattan with fondness, shall we?

Here's another treat from my Bountiful Basket treasures. One week we got about a million mangoes, but you won't hear me complaining! We had mangoes on just about everything, and I'm happy to say that I now consider myself to be a mango-cutting pro, folks. I wanted to make something I'd never cooked or eaten before, and voila: mango crisp! I found a recipe online, but didn't follow it much at all - it just wasn't working out - so this is my own creation. If you're feeling fruity, you're sure to love it!

Mango Crisp

Ingredients

5-6 large mangoes, peeled & diced

1-1 1/2 c. quick oats

1 1/2 tsp ground cinnamon

1/4 tsp nutmeg

1 Tbsp. lemon juice

1/2-1 c. apple juice

1/4 c. softened butter or margarine

1/2 c. brown sugar

1/2 c. flour

Directions

Preheat oven to 375 degrees.

1. In a medium bowl, toss mangoes, cinnamon, nutmeg, apple juice & lemon juice. Let sit about 10 min to infuse flavors.

2. Mix margarine, brown sugar, flour, & oats until crumbly.

3. Divide mangoes into 6 small ramekin dishes & top with brown sugar mixture.

4. Bake for 20-25 minutes, or until topping is crispy & golden brown, and the mango filling is bubbling.

Bacon-Braised Brussels Sprouts from my Bountiful Basket

2010-06-05T12:53:00.000-06:00

I'm still waiting for true and consistent summer weather here in O-Town, UT, but one of my favorite things to come of this season so far is my participation in a food co-op. They call it Bountiful Baskets for a reason, and thus far it has totally lived up to its name! I pay $16.50 online at the beginning of the week, show up Saturday morning, load up my laundry basket full of food and run for my car before they can change their minds. Look at all this fresh & fabulous food - seriously a steal of a deal, my friends! I've calculated my savings each time I've done it, and the average is $20 of savings!!! Every week its a surprise as to what will be in my basket, but I've not yet been disappointed. Being surprised is something to look forward to, but even better is the fact that I'm cooking and eating foods I've never even tasted before in my life - brussels sprouts, bok choy - and that is a foodie's dream! Look for one in your area - you'll be glad you did!

I turned to old reliable: www.foodnetwork.com for this mouthwatering recipe. Let's just say it will definitely be made again...its only Dick & me in our house, and every little bit was gone by the end of dinner!

Bacon-Braised Brussels Sprouts

From Tyler Florence of the Food Network

Ingredients

1 1/2 pounds brussels sprouts, washed & cut in half

4 oz (about 1/2 c.) bacon, cut into small squares

1 clove garlic

4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped

2 c. low sodium chicken broth

kosher salt

freshly ground black pepper

3 Tbsp. balsamic vinegar

1/2 c. grated parmigiano-reggiano

1 c. panko bread crumbs

2 sprigs rosemary, leaves only, chopped

olive oil

Directions

Preheat oven to 350.

Take a large pan and set over med-high heat. add bacon & cook until fat renders, 2-3 min. add the smashed garlic clove, thyme sprigs & brussels sprouts & cook gently until slightly caramelized. add stock & reduce heat to a simmer. season with salt & a little pepper, cover and simmer for 12-15 min until tender. remove lid & add a splash of vinegar & reduce until syrupy, 2-3 min.

After brussels sprouts are done cooking, put them in oven safe dish. toss bread crumbs w/ rosemary, thyme leaves & chopped garlic. then drizzle w/ a little olive oil, salt & pepper. sprinkle bread crumb mixture & parmigiano over brussels sprouts and bake until golden & crispy.

Buffalo Chicken Dip...Yummmmmm

2010-06-04T13:02:00.000-06:00

Netflix. I love love love Netflix! Not just because they deliver movies to my house, or because I can watch movies instantly online, no no. Right now I mostly love them because they are putting video stores all over out of business. Sounds terrible, and I realize it makes me seem like an absolute villain to be happy about something like that, but I'm getting loads of dvd's on the CHEAP and there is nothing bad about that! Except maybe for the fact that if I don't learn to control myself we could be movie-poor. At least when our cable gets turned off we'll still have our movies to keep us busy...I'm sure Dick will totally agree with me...maybe not.

Needless to say, we have a boatload of movie nights in our future, and this dip will definitely be showing its face for at least one or two of them. It's hot & spicy, cheesy and gooey, just the way I like it! Plus the warmth of it will make snuggling up on the couch even that much more enjoyable! TGIF, my friends! Any movie recommendations? - I'd love to hear your faves!

Kickin' Buffalo Chicken Dip

Adapted from David Garrard's Buffalo Chicken Dip

Ingredients

8 oz. low fat cream cheese at room temp.

2 c. cooked chicken, shredded

1/2 c. hot sauce

1/3-1/2 c. blue cheese crumbles

1/4 c. Tbsp. Ranch dressing

1/2 c. mozzarella cheese, shredded

Directions

Preheat oven to 375.

1. Spread cream cheese in the bottom of an 8x8 oven safe pan.

2. In a medium bowl, mix chicken and hot sauce until chicken is well-coated.

3. Spread chicken over cream cheese.

4. Drizzle Ranch dressing evenly over the chicken.

5. Evenly cover the dip with blue cheese crumbles and shredded mozzarella.

6. Put in the oven for 15-20 minutes, or until the cheese is slightly browned & bubbling.

TWD: Banana-Coconut Ice Cream Pie

2010-05-25T22:30:00.000-06:00

Not only is this pie delicious, but the smell that will fill your house while you are just getting started preparing the crust is worth a million bucks. Or at least a quarter of a million...like what Michael won on the Biggest Loser tonight. Yep. This is what I was eating while I watched the season finale. Nothing better than stuffing your face while you watch people work their little hearts out. Really, the crust was by far my favorite part of this pie. Could it have been all the butter? Maybe. If you like coconut & bananas, you're going to love this pie! Visit Spike at Spike Bakes for the complete recipe. I'm gonna have another piece.

Banana-Coconut Ice Cream Pie

Baking From My Home to Yours, by Dorie Greenspan

Baked Salmon w/ Blackberry Ginger Glaze & Garlic Mashed Potatoes

2010-05-18T21:49:00.000-06:00

Mashed potatoes. Easy, right? Well, I know that now, but before last Saturday I had no idea. I had literally never made real mashed potatoes from scratch in my life before that day. Sad, I know. Its not like I'd never tasted them - I've had them many times, and I love them, but I never felt the need when I had instant mashed potatoes in my pantry. The pearls are still there, but I just felt it was time to branch out and try one of the easiest recipes on the planet. And they were delicious! Garlicky and perfect with the skins mixed in & some sour cream to make them nice and smooth. I couldn't believe that they turned out so good, seeing as how I winged the whole thing! You're gonna love 'em. And they are the perfect side for phenomenal blackberry glazed salmon.

This recipe was also a first for me. Blackberries are in abundance (and might I add cheap?) at Costco these days, so when I found this recipe I knew I'd have to try it immediately. I served it with the potatoes and roasted pears from my last post when my parents came over for a little dinner date, and it was a smashing success! My mom texted me the next morning and said she'd had dreams about it - now that's a compliment! I was glad they loved it, and that it seemed like such a fancy dinner, because it made me look pretty darn good. But can I tell you a secret? It was sooooooo easy! Give this one a try, and invite people over when you do. You'll be glad you did.

Garlic Mashed Potatoes

Ingredients

2-3 lbs red potatoes, washed and quartered

4 cloves garlic

3/4 - 1 c. sour cream

3 Tbsp butter or margarine

salt and pepper to taste

Directions

Put potatoes & garlic in a large pot. Fill pot with water until its about 1 inch above potatoes. Bring to a boil & cook until potatoes are tender. Drain potatoes and put back in pot over low heat for excess water to evaporate. Add margarine and proceed to mash potatoes and garlic with a potato masher. As you mash, add in sour cream, salt & pepper until they reach your desired consistency and taste.

Baked Salmon with Blackberry Ginger Glaze

From Sunny Anderson of the Food Network

Ingredients

1 c. water

12 oz. blackberries

1 (1-inch) piece ginger, peeled & sliced into coins

1/2 lemon, juice

1/4 c. sugar

1 Tbsp olive oil

4 (8-oz) skinless salmon fillets

salt & freshly ground black pepper

Directions

preheat oven to 400 degrees.

in a small sauce pot over med-high heat, combine water, blackberries, ginger & lemon juice. bring to a boil, reduce to a simmer and cook until berries break down, ~5 min. remove from heat & strain into a bowl, using the back of a spoon to push blackberry pulp through. return blackberry mixture to the sauce pot, add sugar & bring to a boil. lower the heat and simmer until reduced by half, ~20 min, stirring occasionally to avoid burning. remove from heat & let cool.

brush a baking sheet with olive oil & set the fillets on top. brush fillets with oil & season with salt & pepper. once blackberry mixture is cool, brush over salmon fillets & bake for 4 minutes. brush again with blackberry mixture. turn oven to broil and broil another 3 minutes.

Roasted Pears with Blue Cheese = My homerun of the weekend

2010-05-16T13:36:00.000-06:00

Last night we had my parents over for dinner. And then we went to see Iron Man 2, but we won't talk about that because I'm starting to lose it just thinking of hunky Mr. Downey! Anyway, I was able to kill not only 2 birds by having them over, but 4. Yep, 4. I tried 3 new recipes last night, and luckily they were all big, big hits. I'm pretty sure everyone's fave was this salad, though. At least that was the vibe I got when Dick licked his bowl clean. Just like the dear in Snow White. Which is why I just invited Mom & Dad to my house rather than a restaurant...I can't take him anywhere! teasing, teasing. You'll be inviting everyone you know over for dinner so that you can dazzle them with this scrumptious, fancy-looking, but super simple salad, too.

Roasted Pears with Blue Cheese

Ina Garten from the Food Network

Ingredients

3 ripe but firm Anjou pears

Freshly squeezed lemon juice (3 lemons)

3 oz. coarsely crumbled sharp blue cheese

1/4 c. dried cranberries

1/4 c. walnut halves, toasted & chopped

1/2 c. apple cider

1/3 c. light brown sugar, lightly packed

1/4 c. good olive oil

6 oz. baby arugula (I used leafy green lettuce)

Kosher salt

Directions

Preheat oven to 375.

Peel the pears & slice lengthwise into halves. Remove the core & seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the blue cheese, dried cranberries, & walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.

In the same small bowl, combine the apple cider and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temp.

Just before serving, whisk together the olive oil, 1/4 c. of lemon juice, and 1/4 c. of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt & serve warm.

~Your Cinco de Mayo Fiesta Menu~

2010-05-03T08:06:00.000-06:00

Hola, amigos! And that's about the extent of my Spanish speaking abilities, despite the fact that Dick has tried to give me multiple lessons when I'm trapped in the car with him on the 4-hr drive to see his family in So. UT. He lived in Chile for 2 years when he went on a mission for our church, and he loves to speak Spanish any chance he gets. But just because I don't speak Spanish doesn't mean I won't eat it! I tried my hand at some Mexican recipes this week in the spirit of Cinco de Mayo, and they were a big, BIG hit!

The entree I chose to make is a copycat recipe from a very popular Mexican restaurant called Cafe Rio. By far the best thing on their menu is the sweet pork salad, so that is exactly what I made! My awesome sis-in-law, Megan, happened to find these recipes on this website, and let me in on her little secret. I thought it would take forever to make them because there are a few different parts to the salad if you want to get them just right, and I did! You start with a warm flour tortilla sprinkled with cheese, followed by cilantro-lime rice, black beans, sweet pork, lettuce, and topped off with the best cilantro ranch dressing in the WORLD! It didn't take long at all, just a little planning ahead for the pork to be in the crockpot, which gives you plenty of time to put everything else together. Trust me, if you like Mexican food, and you like salads, you're going to looooooove this one! And don't skimp on any part - its totally worth making the entire thing!

For dessert, I had to go with Tres Leches, of course! Its super sweet, and super soggy (in the best way you can possibly imagine), and completely and utterly satisfying. That is just a normal slice of this 3-milk cake, but when you add the mango & cinnamon this recipe calls for it will literally uproot you from where you are sitting and take you to a Mexican beach, leaving all of your worries behind. Mangoes are definitely my worst enemy when it comes to pitting a fruit, but they are so delicious, and absolutely take this cake over the top, so it is well-worth the sticky hands and juicy mess - trust me! Well, now you have to make it, don't you?! Enjoy!

Sweet Pork Salad From Cafe Rio

From www.favfamilyrecipes.com

Assembling your salad:

1. start with a warm flour tortilla, sprinkled with cheese.

2. Top with a heaping spoonful of cilantro-lime rice.

3. Top with a spoonful of black beans.

4. Top with 1/4-1/2 c. sweet pork.

5. Top with 1-2 c. of shredded Romaine lettuce.

6. Drizzle with cilantro ranch dressing.

7. Dig in!

Cilantro-lime rice

Ingredients

1 c. uncooked rice (I used brown w/ good results!)

1 tsp. butter or margarine

2 cloves garlic, minced

1 tsp. freshly squeezed lime juice

1 can (15 oz) chicken broth

1 c. water

1 Tbsp. freshly squeezed lime juice

2 tsp. sugar

3 Tbsp freshly chopped cilantro

Directions

In a saucepan combine rice, butter, garlic, 1 tsp. lime juice, chicken broth & water. Bring to a boil. Cover and cook on low until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar & cilantro. Pour over hot cooked rice & mix in as you fluff the rice.

Black Beans

Ingredients

2 Tbsp olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed & drained

1 1/3 c. tomato juice

1 1/2 tsp. salt

2 Tbsp fresh chopped cilantro

Directions

In a nonstick skillet or saucepan, cook garlic and cumin in olive oil over med. heat until you can smell it. Add beans, tomato juice & salt. Continually stir until heated through. Just before serving, stir in the cilantro.

Sweet Pork

Ingredients

2-3 lbs pork (I used bone-in Boston butt)

3 cans coke (not diet!)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce, medium spiciness

1 c. brown sugar

Directions

Put the pork in a heavy duty Ziploc back to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours, or overnight.

Drain marinade & put pork, 1/2 can of coke, water, and garlic salt in a crock pot on high 3-4 hrs, or low for 8 hrs, until it shreds easily (don't let it dry out!). Remove pork from crock pot and drain any liquid left in the pot. Shred the pork.

In a food processor or blender, blend 1/2 can coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste...). If it looks too thick, add more coke, little by little.

Put shredded pork & sauce in a crockpot and cook on low for 2 hours. That's it!

Cilantro Ranch Dressing

Ingredients

1 packet TRADITIONAL Hidden Valley Ranch mix (not buttermilk!)

1 c. mayonnaise

1 c. buttermilk

2 tomatillos, husks removed, diced

1/2 bunch of fresh cilantro

1 clove garlic

juice of 1 lime

1 jalapeno (I kept the ribs & seeds for a little kick!)

Directions

Mix all ingredients in a blender. That's it!!!

Tres Leches Cake

Adapted from Food Network Magazine, May 2010

Ingredients

Non-stick spray, to prepare your pan

4 large eggs

1 c. sugar

2/3 c. unsalted butter, melted

1 tsp. vanilla extract

2 1/4 c. milk (I used skim w/ excellent results!)

1 1/2 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

12-oz can evaporated milk

14-oz can sweetened condensed milk

2 ripe mangoes

2 Tbsp. sugar

Whipped cream

Directions

1. Preheat oven to 350 degrees. Grease and 8-inch square baking pan.

2. Make the cake: Beat the eggs & sugar in a large bowl w/ a mixer until pale & slightly thick, ~6 min. Slowly beat in the melted butter, then beat in the vanilla & 1/4 c. milk.

3. whisk the flour, baking powder & salt in a bowl. Sift the flour mixture over the egg mixture, then gently fold together w/ a rubber spatula to make a thick batter. Transfer the batter to the prepared pan & bake until a toothpick inserted into the center comes out clean, ~30 minutes. Run a knife along the edges to release the cake from the pan.

4. Meanwhile, whisk the remaining 2 c. milk, the evaporated milk, & condensed milk in a bowl. Pierce the warm cake all over w/ a fork, then pour the milk mixture evenly on top. Cover & refrigerate at least one hour, or overnight.

5. Before serving, make the mango topping: Peel, pit, & dice the mangoes. Puree half the mangoes in a blender w/ 2 Tbsp. sugar. Transfer to a bowl & fold in the remaining diced mango.

6. Top each slice of cake with mango topping, a little whipped cream, and sprinkle with cinnamon.

Simple Strawberry Sorbet

2010-05-01T22:16:00.000-06:00

Ok, so I'd like to think that my cooking abilities have improved leaps & bounds from where I was when I first got married. Actually, that is indeed a fact. But when my blender starts to malfunction and smell like an overheating car, that's when I begin to wonder how far I've really come. This sorbet was seriously one of the easiest things I've ever made in my lifetime - I definitely could've done this even in my zero-cooking early college life. The problem is that I really just need a food processor because my Wal-Mart blender is getting tired of pretending to be one. The poor old girl just can't hack it anymore. I won't hold it against her - she's been a real trooper.

Aside from my appliance woes, this little treat was a big success. The best thing about this recipe, other than the simplicity of it, is that you can substitute any frozen fruit for the strawberries. I'm thinking mango next time, for sure! We're still holding out for some consistently warm weather in Utah, but this would be the perfect little dessert for a warm night on the porch.

Simple Strawberry Sorbet

From Prevention Magazine, April 2010

Ingredients

1 lb. frozen strawberries

1/2 c. plain yogurt (I used vanilla, and it was divine!)

1 c. sugar

Directions

Blend all ingredients in a food processor. If the strawberries have trouble blending, add a tsp. of cold water at a time until they blend well. Serve immediately, or reserve in freezer.

TWD: Chockablock Cookies

2010-04-27T21:47:00.000-06:00

When I look at this picture I see 3 things that have one thing in common: they've saved my life. Ok, maybe they haven't literally saved my life, but pretty darn close.

1. New York City guide book - we'd have been lost, hungry, and vacation-poor w/out it.

2. Baking From My Home To Yours - a.k.a. the Tuesdays With Dorie club cookbook. I'm not bored, & I'm pushing my baking limits at least twice a month.

3. A plate of Chockablock Cookies - tasty enough to give as a "thank you" to my dear friend Joni for lending me the NYC guide book, and just what I needed to make me feel better after a good cry on Sunday. There is so much chunky goodness in these cookies that it was impossible for me not to feel like the world had been set right again.

My version of this cookie was "chock" full of dried cranberries, walnuts, coconut, chocolate chips, & oats. It was my first time ever using molasses as an ingredient...it had a weird taste as cookie dough (that's right, I eat just about as much dough as I do cookies!), but I'm pretty sure I'm now addicted. For the complete recipe, visit Popsicles & Sandy Feet. You'll find many wonderful variations here, as well.

Buffalo-Chicken Macaroni & Cheese

2010-04-21T10:05:00.000-06:00

I didn't even have to think twice when I was flipping through this month's Food Network Magazine...I knew right away that I'd be making this recipe. Spicy buffalo? Love it. Blue cheese? Gotta have it. Mac & cheese? At the top of my "guilty pleasures to indulge in" list. There are only two of us, and this recipe makes A LOT of food! We had leftovers for days, and some of it is still in the freezer. Think you're not one for the leftover scene? Think again. This is one dish that is even better a day or two after you make it! No joke.

Ok. Before I share this fantastic recipe, I have to make one request. Please only make this dish, and any others including meat of any kind with locally raised, grass or seed-fed chicken or beef (or whatever kind of meat you're using). I watched the documentary Food Inc. the other night, and I've been having serious guilt issues ever since. I'm making the switch to this better kind of meat from here on out, and I hope you'll join me.

Now, here you go:

Buffalo-Chicken Macaroni & Cheese

From the Food Network Magazine, April 2010

beautiful melty crumbles of blue cheese...

yummmmmm!

Ingredients

7 Tbsp unsalted butter

kosher salt

1 lb. elbow macaroni

1 small onion, finely chopped

3 c. shredded chicken

2 cloves garlic, minced

3/4 c. hot sauce

2 Tbsp. all-purpose flour

2 tsp. dry mustard

2 1/2 c. half & half

1 lb. yellow sharp cheddar cheese, cut into cubes

8 oz. pepper jack cheese, shredded

2/3 c. sour cream

1 c. panko breadcrumbs

1/2 c. crumbled blue cheese

2 Tbsp. chopped fresh parsley

Directions

1. preheat the oven to 350 & butter a 9x13 baking dish. bring a large pot of water to a boil; add the pasta & cook until al dente, about 7 min. drain.

2. meanwhile, melt 3 Tbsp. butter in a large skillet over med. heat. add the onion & cook until soft, ~5 min. stir in the chicken & garlic & cook 2 min, then add 1/2 c. hot sauce & simmer until slightly thickened, ~1 more min.

3. melt 2 Tbsp. butter in a saucepan over med. heat. stir in the flour & mustard w/ a wooden spoon until smooth. whisk in the half & half, then add the remaining 1/4 c. hot sauce and stir until thick, ~ 2 min. whisk in the sour cream until smooth.

4. spread half of the macaroni in the prepared baking dish, then top w/ the chicken mixture and the remaining macaroni. pour the cheese sauce evenly over the top.

5. Mix the panko, blue cheese & parsley, and sprinkle over the macaroni. bake until bubbly, 30-40 min. Let rest 10 min. before serving.

TWD's Sweet Cream Biscuits = Dick's FINAL Breakfast

2010-04-20T21:33:00.000-06:00

I don't know what you'll be doing this Friday at 8 o'clock in the morning, but I'll be watching Dick GRADUATE!!! That's right folks, he'll be coming to the end of the long road that has been his Bachelor's degree. I don't think its any mistake that it's a B.S....just teasing, sweetie! I couldn't be more thrilled - because we'll finally get to see each other and hang out again! Imagine that. Anyway, you know what graduation means (or the close of any college semester, for that matter)...finals!!! DUN DUN DUN He's been studying non-stop in preparation for these dang tests, so I thought I'd make him a nice big breakfast of champions for his first day of exams. Plus, it's time again for my Tuesdays With Dorie Baking club so I kinda had to. The planets aligned for me.

These biscuits were phenomenal! In fact, Dick requested that I make them for his whole fam-damily that will be here to give him his props this weekend. Now, that's a good sign. They are light and flaky and sweet and perfect. For the whole recipe visit Melissa at Love at First Bite.

I don't remember where I learned this trick, but it sure throws my clean-up nightmares right out the window! Roll out your dough between two sheets of parchment paper (dusted w/ flour, of course) and you can forget about scraping dough off of your workspace, or even needing to wash your rolling pin. Excellent.

I followed Dorie's advice and froze the biscuits the night before so that we could eat them right out of the oven in the morning. I wrapped half of them and left them in the freezer so we now have another scrumptious breakfast to look forward to. Please ignore the frozen pizza (I'm mortified!), they're Dick's fave fast-eat, and so far I haven't been able to think of anything to help him shake the addiction! Any suggestions?

One with honey. One with cherry preserves. One patiently waiting to be gobbled by an academic-crazed husband.

The perfect beginning and ending to the day...

2010-04-16T15:05:00.000-06:00

Does the first picture look a little familiar? Like you maybe saw it on the cover of Food Network Magazine last month? Ok, theirs was much more professional looking, but don't let that fool you into thinking that they invented this egg-cellent dish. Oh, no they sure didn't. I'm not claiming that I invented it, either...not even close. We call it the egg baskets (I don't remember what they called it), and Dick first introduced them to me while we were dating. It's definitely not the fanciest breakfast, but one of champions nevertheless. Ever seen the movie Moonstruck with Cher & Nicolas Cage (before his terrible hair/awful movie lifestyle choice - don't argue...you know you can't with Ghost Rider in your back pocket!)? Well, if you haven't you should Netflix it this weekend. You'll love it! Cher's mother in the movie makes egg baskets! So, I have yet to learn who the founder of the Egg Basket is, but let's all take a moment to give thanks anyway.

Egg Baskets

Ingredients

1 egg

1 piece of whole wheat toast

1 Tbsp butter or margarine

2 Tbsp shredded cheese

Salt & pepper

Directions

1. Using a cookie cutter or small drinking cup, cut a hole out of the middle of your bread.

2. butter both sides of your bread.

3. place your bread in a non-stick skillet over medium heat.

4. crack your egg into the hole in the bread, season w/ salt & pepper, & cook it to just under your liking.

5. use a spatula to turn the bread/egg over for 45-60 seconds.

6. sprinkle with cheese and place on a plate.

What is the perfect ending to the perfect day? Or even the worst day? My answer to that question will probably always include chocolate, and on most days it will specifically be a chocolate eclair. I've always loved them, but only if they're filled with custard. You can just forget it if it's filled with that whipped cream garbage. No thanks. Tell me, what is the point of that? It's just a tease, and totally unsatisfying. When we got home from NYC, I was craving pastries...which makes complete sense when I remember that we had some every single day we were there! I'd try to defend myself, but really there's not a lot I can say. So, of course I turned to FoodNetwork.com and found exactly what I was looking for. Shout out to Paula Deen - because of her you're all getting this sensational chocolate eclair recipe! And might I also add that this was so much easier than I'd imagined it would be?! I made my sister some for her birthday, and then I made more the very next day. We took some to friends, but we saved two big ones for ourselves. Like I would make and then not partake...come on, you know me better than that by now. There was icing that went with the pastry itself, but I didn't like it very much, so I ended up going with a can of chocolate frosting. If you have a great chocolate icing recipe use it, if not, just swing by the grocery store. Have fun indulging, my friends. I know I did!

Chocolate Eclairs

Paula Deen of the Food Network

Ingredients

Pastry:

1 c. water

1 stick margarine or butter

1 c. sifted all-purpose flour

4 eggs

Filling:

3 c. milk

3/4 c. sugar

1/2 tsp. salt

6 Tbsp. all-purpose flour

3 eggs

2 tsp. vanilla

Directions

1. preheat oven to 400.
2. heat water & margarine to boiling point. add flour & stir constantly until mixture is smooth & forms a ball when tested in cold water. remove from heat & let cool.

3. beat in 4 eggs, one at a time. for small eclairs, drop dough from teaspoon onto greased cookie sheet. for larger eclairs, spoon dough into a pastry bag and pipe onto the cookie sheet. bake for ~30 minutes or until light brown. set aside to cool.

4. prepare filling by combining milk, sugar, salt & flour; cook slowly until thickens.

5. add 3 beaten eggs & continue to cook until mixture is even thicker. remove from heat, cool & add vanilla.

6. with a serrated knife, slice pastry puffs lengthwise, but not all the way through.

7. pipe custard mixture into the center.

8. frost the eclairs & serve.

a little bite of the BIG APPLE

2010-04-12T09:20:00.000-06:00

I know, I know, I've been a serious slacker on the blogging/cooking front! There are a few reasons: we went on vacation, I'm easily distracted, I hate doing dishes so I haven't been cooking all that much lately (we don't have a dishwasher!), and the list could go on and on. But rather than try to justify myself, I'm just going to put a smile back on your faces by showing you our trip to NYC. It was the first time either of us had ever been, and we loooooooved it! We went over Dick's Spring Break as a graduation trip for both of us - I graduated last spring, and Dick graduates in 11 days (but who's counting?!). And this trip definitely qualifies for the foodie blog because we did a heck of a lot of eating while we were there! Prepare yourselves for lots of pictures....

We took the red-eye thinking we'd sleep on the plane...yeah right.

Wide awake. Bright-eyed and bushy-tailed, ready for our first day in the big city...

It was raining cats & dogs the first two days we were there, but we still had a blast!

Did I mention the wind?

The Met = my very favorite museum of all.

We saw West Side Story on Broadway...Dick thinks he's a Jet.

HAD to go to Serendipity for some frozen hot chocolate. P.S. we sat at the table that John Cusack and Kate Beckinsale sat at in the movie!!!!

Dick wanted a pretzel so bad, but he took about 2 bites before chucking it in the garbage...he said it tasted like cardboard. I didn't have to taste it to believe him. Look at that thing!

Our view from Liberty Island.

Chinatown!

Our new fave restaurant: Sal's in Little Italy. Have the Manicotti - it's to die for!

Heaven. Have you ever seen such a beautiful sight?

I tried to get Dick to go up separate and meet me at the top, but he refused. I was still running through countless movies in my head. I was Meg Ryan & he was Tom Hanks in Sleepless in Seattle. Don't judge me...

We had hot dogs from Gray's Papaya...they were ok.

Best breakfast of the trip: a HUGE apple fritter from Dean & Deluca.

Here I am with Lenny - he's at the Today Show every single morning!

Finally some sun! Dick's favorite part of the vacation was soaking it up in Central Park.

Bow Bridge.

The Imagine Mosaic in Strawberry Fields at Central Park.

Walking across the Brooklyn Bridge.

Our view of Manhattan from the Brooklyn Bridge.

The first hamburger (made of beef) I've eaten in about 2 years from the Shake Shack. Delicious!!!

We went back for more! You would, too. Trust me.

Dick was a fool for the pizza in NYC! This is the last piece he had...for breakfast the day we left for home.

Coming Soon:

Egg Baskets

Chocolate Eclairs (I was inspired!)

Kickin' Chicken Dip

sPiNaCh-ArTiChOkE mAc & ChEeSe

2010-03-20T17:23:00.000-06:00

I love pretty much all things that include in their title spinach-artichoke, be it a dip of some kind, a pasta, or any other edible creation. So it was no surprise that my mouth literally started to water when I saw Rachael Ray do this one on her show. I immediately put it at the top of my list of "recipes to try" and added the ingredients to my grocery list. I was able to use two kinds of cheese I've never cooked with before, and make yet another trip to my favorite Cheese Kingdom at Harmon's. It was a BIG hit with Dick, and it's a good thing we always have plenty of leftovers because I'm sure this one would have been fought over for lunch the next day if there was only enough for one. It was simple to make, and tasted fantastic! I hope you love it just as much as we did.

Spinach-Artichoke Mac & Cheese

From Rachael Ray

Ingredients
1 lb semolina or whole wheat penne
2 Tbsp olive oil
3 Tbsp butter
1 medium onion, finely chopped
3 cloves garlic, minced
3 Tbsp flour
1/2 c. white wine, or chicken broth
2 c. milk
freshly grated nutmeg, to taste (I used dried w/ good results)
1 10-oz box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
1 10-oz box frozen chopped artichokes, defrosted and wrung dry in a clean kitchen towel
black pepper
1 1/2 c. shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/2 c. grated Parmigiano Reggiano cheese, plus additional for sprinkling on top

Directions
1. Bring a large pot of water to a boil for pasta, salt water & cook pasta to al dente.
2. While the pasta water comes to a boil, place a medium pot over med-low heat w/ 2 turns of the pan of EVOO, ~2 Tbsp, and the butter. Add the onion & garlic to the pan and cook the veggies until very soft, ~10 min. Then heat the broiler and position rack in the middle of the oven.
3. Turn the heat up to med-high and sprinkle the flour into the pan. Cook for ~1 min. then whisk the wine/broth into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, spinach, artichokes, salt & pepper to the sauce and simmer until thickened and vegetables are warmed through, 2-3 min. more. Add 1 cup of each of the cheeses to the sauce & stir until melted.
4. Toss the prepared sauce w/ the cooked pasta and transfer to a casserole dish. sprinkle some more cheese over the top and back until the cheese has melted and the top is golden brown, ~25 minutes.

Semi-Homemade: Shepherd's Pie

2010-03-12T07:17:00.000-07:00

This is the easiest Sunday dinner you will ever make, and it tastes fantastic, so there's no need to feel guilty that you didn't slave the day away in the kitchen! All of these ingredients are things that you'll actually have in your pantry - I hate when you get a recipe that makes you think it'll be a cinch, but then you have to spend an hour at the grocery store looking for weird ingredients you've only heard of in Kitchen Stadium. Shepherd's Pie is a true classic comfort food, and definitely something that you can play around with - add some more veggies, or select your fave condensed soup for a different flavor. And in the spirit of Sandra Lee, go for simplicity! Semi-homemade is the way to go, for sure!

Shepherd's Pie

From my Momma: Janet Porter

Ingredients

1 can green beans, drained

1 can condensed tomato soup

1 lb. lean ground turkey, cooked

2 c. mashed potatoes (I used instant)

3/4 c. shredded cheddar cheese

Seasonings of choice

Directions

1. In a large mixing bowl, combine green beans, ground turkey & tomato soup. Mix well.

2. Pour mixture into prepared casserole dish.

3. Sprinkle cheese over bean-turkey mixture.

4. Spread mashed potatoes over top of the bean-turkey mixture.

5. Bake 30-40 minutes at 350 degrees. Soup will be bubbling up through the potatoes.

Serve & enjoy!

Blue-Cran Salad

2010-03-10T10:08:00.000-07:00

It's true: I love cheese. In fact, I just informed Dick the other day that my new life goal is to be the Cheese Lady at Harmon's (a local chain of grocery stores here in UT). Might not sound very ambitious to some, but those who turn their nose up at this have probably never visited the Cheese Kingdom at Harmon's. It's not officially named the Cheese Kingdom, but that's what I like to call it. It's a huge circle counter with a hole in it, and a lady stands in the middle (the Cheese Lady). On this counter is every kind of cheese you can imagine. The likes of which you'll never find at your run of the mill grocer. This special lady will answer any of your cheese questions, and she'll even give you samples! Now tell me this all you cheese lovers out there, does that not sound like a great way to spend your days?! Ok, ok, so I probably won't be switching professions any time soon, but one can dream haha

Speaking of cheese....if you like blue cheese, you're going to love this salad! Blue cheese is great on its own, but throw in some dried cranberries and you are in Heaven, my friends. Spinach is my leafy green of choice (I like to know I'm getting some nutrients in my salads!), but you can use Romaine or another lettuce if you'd like. And, although the pictures don't show it, I did toss it with a little poppyseed dressing. Super easy. Super tasty! Hope you like it.

Blue-Cran Salad

From Yours Truly

(For 1 serving)

Ingredients

2 c. baby spinach, washed and trimmed

1/4 c. blue cheese crumbles

1/4 c. dried cranberries

1/4 c. chopped pecans or walnuts

2 Tbsp poppyseed dressing

Directions

Place the spinach in a salad bowl. Sprinkle blue cheese, cranberries, and nuts over spinach. Drizzle with dressing and toss lightly.

"It tastes healthy"...Rice & Black Bean Pilaf

2010-03-08T09:33:00.000-07:00

It's just natural for me to ask the same question every time I try a new recipe: "What do you think?" And usually Dick gives me something along the lines of "It's great," "I love it," or "Mmmmmmm," and a couple of times he's broken the news that he doesn't really like it by saying, "Ummm, it's ok, but not my favorite." Don't worry, you haven't seen any of those recipes haha! His reaction to this dish threw me off a little, though. I asked, and he said, "It's really good, but it tastes healthy." Is that a bad thing? He reassured me that NO it is not a bad thing. More than tasting healthy, he explained that its a dish that makes him feel healthy while eating it. I really liked it, and so did he, so I'm taking that comment as a good thing. The flavor was great, and yes, it is a healthy dish! I think you're going to love it. And maybe when you cook it for your guy, he'll get the same healthy satisfaction Dick did. Enjoy!

Rice & Black Bean Pilaf

From Ellie Krieger of the Food Network

Ingredients

1 c. brown rice, uncooked

2 1/4 c. low sodium chicken broth

1 Tbsp. olive oil

1 small onion, diced

2 cloves garlic, minced

2 tsp. fresh chopped oregano, or 1 tsp. dried oregano

1 stalk celery, finely diced

1 large carrot, finely diced

1 tsp. ground cumin

1/2 tsp. dried chili flakes

1 (15.5 oz) can low-sodium black beans, drained & rinsed

2 tsp. finely chopped parsely leaves

Directions

Place the rice and broth in a saucepan and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30-35 min. Remove from heat, uncover, and fluff w/ a fork.

Heat the oil in a large saute pan over med-high heat. Add onions and cook until onions are soft and translucent, ~5 min. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, ~6 min. Stir in black beans and cook until just warmed through, ~1-2 min.

Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish w/ parsely.

Golden Mushroom Soup

2010-02-28T22:07:00.000-07:00

Not too long ago, Dick and I went to a phenomenal local restaurant called Roosters. It's a brewery on Historic 25th Street here in good old Ogden, and we love it! Not for the spirits they brew, but rather for the grub. On this particular visit, we both got their Golden Mushroom Soup for our appetizers. I chose this because I thought it sounded delicious, but also it sounded a little magical. It ended up being both! We couldn't stop talking about it for days, so I ended up searching online for a recipe I thought might be comparable....and I found one! It was light and just a little creamy, but not like it came out of a can. And just the right amount of spice - it really has a great KICK to it! It didn't take long to make, and we both loved it. Which is saying a lot since we had such high expectations built up in our minds from our first experience! Dick has pretty much said since I met him that he "doesn't like mushrooms," but I'm pretty sure he's converted now. You will be, too, once you give this a try!

Golden Mushroom Soup

from RecipeZaar.com

Ingredients

2 Tbsp. butter

1 c. chopped onion

1/4 c. white wine (I used chicken stock)

1 lb. mushrooms, washed and sliced

1 Tbsp. Paprika

1 1/2 tsp. dried dill

1/4 tsp. ground black pepper

3 Tbsp. soy sauce

1 c. vegetable or chicken stock

1 Tbsp. butter

2 Tbsp. flour

2 c. milk (I used skim w/ great results!)

2 Tbsp. lemon juice

salt to taste

Directions

heat butter in a large pot, add the onions. cook over medium heat, until the onions are soft and just beginning to brown, ~7 min.

add white wine to pot. add mushrooms and spices. slightly lower the heat, cover, and cook 5 minutes, stirring often.

add the soy sauce and stock. cover and simmer about 10 minutes.

in a separate small pan, mix the 1 Tbsp. butter and flour to form a thick paste. cook, stirring constantly, for 1 min. then mix in the milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.

add milk mixture and lemon juice to the soup. stir well, and serve.

TWD Honey Wheat Cookies...Tasteful yet tacky.

2010-02-23T22:26:00.000-07:00

Let's get one thing straight, ok. When I say tacky, it has nothing to do with the cookies or the recipe. Just the blogger/baker of the cookies herself. I loooooove being in the Tuesdays With Dorie club! I'm not gonna lie, being a TWD Baker makes me feel a little special, and I always look forward to trying something I've never made before. Sadly though, this club has done nothing to thwart my bad habits of procrastination and occasional laziness. I admit there have been a few recipes I have made a few days, or even a week in advance, and been totally prepared to post without feeling rushed or the least bit stressed. But there have also been weeks where I wake up at 5 o'clock in the morning to make a recipe before I go to work! This week I did pretty good on the timing, but that's where the laziness kicked it. I put these delicious cookies away in storage bags before I remembered to take pictures for my post...and that is why there are shiny, non-photogenic ziplock bags in these very professional-looking pics.

Honey Wheat Cookies

Baking From My Home to Yours by Dorie Greenspan

click HERE for recipe

Please don't judge me. Try to look past the plastic to the soft, lemon-y, fabulous cookies! The dough was quick and easy to make, and I could fit 20 cookies on a sheet at a time so it didn't take long to cook them either. I ended up with 40 cookies, by the way. The wheat germ coating made them taste healthier than they probably are, but it sure makes ya feel a little better as you swallow the last bite of your 4th helping. They're not too rich, and not too gooey...they're just right! You can visit Flourchild for the complete recipe.

#1: The Time Traveler's Wife...and our Valentine's Dinner Tradition

2010-02-14T14:39:00.000-07:00

Want to know the secret ingredient for our "Recipe of LOVE" on Valentine's Day? It's a heart-shaped pizza from Papa Murphy's. We've gotten one for our Valentine's dinner for the past 3 years, and it's one of our favorite holiday traditions (we also enjoy their jack-o-lantern pizza at Halloween). It's delicious, it's cheap, and it's super low-maintenance...what more could you ask for? Our first V-Day together, we actually went out and endured the circus at the restaurants and movie theaters, but every year since then we've celebrated a day early and then done our own pizza dinner, some delicious chocolatey dessert, and a movie at home. One year, the most horrid of all Valentine's Days, Dick dropped the pizza on his way into the house, but I put it back together, and it still tasted fantastic!

It was on that very Valentine's Day that Dick learned that this holiday is so NOT a joke. I made him a Candy-Gram poster that was very cute, and got him an awesome guitar balloon, and put them in our room for him to find when he got home from work. When he got home and saw them, he realized he'd forgotten to get me anything. So he rushed out, and thinking he was brilliant, made me the absolute worst Candy-Gram poster in the history of candy-grams! You can compare the two below. Decide for yourself. As far as I'm concerned, anything with bright red Crocs taped to it, or having anything to do with Quigley Down Under (the worst movie ever!) is not an acceptable Valentine.

Luckily, he got the message when I stopped laughing after I found out that it was my real Valentine. This year, he gave me my new favorite romantic movie: The Time Traveler's Wife. That's what I call progress, people. I love you, baby!