Runnin' UTE Tailgate Chili

I got this recipe from my sister - who won a chili cookoff with the original recipe!

I have tweaked it a bit so that it's a bit healthier - and so that I could rename it!! It is so freakin' good...
It's another one of those easy peasy - even your kids can do most of the work recipes (my girls are only 5 and 2!)

The ingredient list is a long one - but they are basics - you probably have all the ingredients in your house right now!!

Running UTE Tailgate Chili

1 1/2 lbs ground turkey

1 lb hot chicken sausage (italian style)

2 15 oz cans kidney beans, rinsed

2 15 oz cans black beans, rinsed

1 28 oz can diced tomatoes (with juice)

2 15 oz cans Rotel (mild with tomatoes and green chilies - with juice)

1 large yellow onion, diced

15 oz can tomato sauce

6 oz can tomato paste

4 oz can diced green chilis (or more if you'd like)

diced celery (as much as you'd like)

diced carrots (as much as you'd like)

4 cubes beef bouillon (or the equivelent)

1/4 c chili powder

1 T Worcestershire sauce

1 T minced garlic

1 T dried oregano

1 t dried basil

1 t salt

1 t pepper

1 t cayenne pepper

1 t paprika

3 t white sugar

In a large stock pot cook the ground turkey and the chicken sausage until evenly browned. Pour all of your canned items in. Add all seasonings and stir to blend. Cover and simmer over low het for at least 2 hours, stirring occasionally.

Top with sour cream and shredded cheese!

*If you want to crank up the heat, use Rotel with tomatoes and green chilis instead of diced tomatoes

Pesto Presto Italian Flag Chicken

I made Rachael Ray's Pesto Presto Italian Flag Chicken the other night and as RR says - it was Yummo. I made some adjustments b/c of the ingredients I had/didn't have.

She has you make your own pesto (the first 4 ingredients listed) and I used prepared pesto (one of my favorite cheats)
The Boursin cheese comes in 6 oz. rounds - FYI
After cooking the chicken - I ended up taking out about 1/2 of the pesto cheese mixture out of the middle. Since I used prepared pesto and didn't really have a measurement to go by - this was most likely my mistake. With that said - once I removed the excess pesto mixture - it was delish!
I served this with Char's Roasted Potatoes - if you haven't made those - you gotta! They rock!

Pesto Presto Italian Flag Chicken
3 tablespoons pine nuts
8-10 leaves basil, about a half a cup
1/4 cup flat-leaf parsley leaves, a handful
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
1 5.4 ounce round of Boursin garlic and herb soft cheese
4 tablespoons EVOO - Extra Virgin Olive Oil
Salt and pepper
4 boneless, skinless chicken breasts
12 slices 1/2 inch thick of vine ripe tomato, 3 medium tomatoes

Preheat oven to 450ºF. In a small pan over medium heat lightly toast the nuts then cool.
In the bowl of a food processor, combine the basil, parsley, pine nuts, Boursin cheese, 1/4 cup Parmigiano-Reggiano (about a handful), some salt and pepper. Process into a smooth paste. Reserve.
Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Season both sides of the chicken and divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breast. Fold the flap over to enclose the cheese mixture.
Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast. Season with some salt and pepper, drizzle with about 2 tablespoons EVOO and sprinkle with the remaining Parmigiano Reggiano (about a handful).
Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes.

Black Bean Soup

I found this recipe on an article by MSN titled "Cheap and Low Calorie Dinners" and it lives up to it - you honestly can't get cheaper (it serves 6-8 good sized servings), all the ingredients are low cal, low or zero fat and all that good fiber and nutrition you get just from the black beans? You gotta be kiddin' me!

Black Bean Soup
1 tablespoon(s) canola oil (I used EVOO - habit)
1 small onion, chopped
1 tablespoon(s) chili powder
1 teaspoon(s) ground cumin
3 can(s) (15-ounce) black beans, rinsed
3 cup(s) water
1/2 cup(s) prepared salsa (like Pace)
1/4 teaspoon(s) salt
1 tablespoon(s) lime juice
4 tablespoon(s) reduced-fat sour cream (optional)
2 tablespoon(s) chopped fresh cilantro (optional)

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa, and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.

Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.

*My kids are skinny little bugs so I served this soup to them with sour cream, shredded cheddar cheese and tortilla chips.

My husband ate it without any additions and slurped it up.


Hope you love it!

Hubs Fave Pickled Eggs

Have you ever eaten a pickled egg? It's something I am totally unfamiliar with. My husbands Mom makes/has made pickled eggs every February (so they are ready in time for Easter) and she makes enough to last through the deer hunt in October (also something I am totally unfamiliar with!)

I have never tried a pickled egg and honestly had never planned to until today. I decided that if I am going to post about them (for all the pickled egg peeps out there) that I myself must try them - because what kind of a food blog would this be if I wasn't eating the food myself?

I had to really psyche myself up to try these - not judging - just saying these are out of my comfort zone.

Honestly, they weren't bad. I don't think I'll ever choose to eat these again - but atleast I didn't gag or anything. I cut one egg into 4 sections and tried them 4 different ways (see how adventurous I am?)

If you have a crazy pickled egg lover in your family - try these and let me know what you think!
Hubs Fave Pickled Eggs
8 hard boiled eggs (in each jar - depends on how many jars you are making)
A little less than 1/2 jar full of white vinegar
8 Whole Peppercorns
4 Bay Leaves
2 T dehydrated minced onion

Combine all ingredients. Make sure the lids are nice and tight. Store them in your refrigerator for 3 to 4 weeks (they are supposed to get better with age). Can keep up to 6 months.

*I ate these 4 ways
1. plain
2. salt & pepper
3. salt, pepper and Tabasco (the way to go according to Hubs)
4. just pepper

Funeral Potatoes

If you live outside Utah - you may know these by another name. I grew up in SLC and these potatoes were what I looked forward to the most for Easter and Christmas dinners.

I told a friend that I was making them and she thought they were called funeral potatoes because eating them would give you a heart attack (good one!) but they are called that because in Utah, these babies are served at nearly every dinner after a funeral. Crazy name - but these are darn good!
Funeral Potatoes
48 oz. frozen hashbrowns (the shredded kind)
2 cans cream of chicken soup
2 cups sour cream
1 1/2 t dried minced onion (I prefer using fresh chopped onions - but I am an onion freak)
1 c shredded cheddar cheese

Mix everything except the hashbrowns together - then fold the hashbrowns in. Spread into a 9x13 casserole dish and bake at 350 degrees for 1 hour.

*You can also use corn flakes cereal mixed with a little melted butter to top the casserole for the last 5 minutes of baking. I didn't have corn flakes - so I used Ritz crackers instead.

David Garrards Buffalo Chicken Dip

I saw this recipe on Rachael Ray's website - it was super delish! I served it with chips and cucumber slices. I really loved it with cucumber slices - it gives you the cool crunchy vibe - yum.
The pic above is it mixed up... the pic below is it in the pan - see those layers?

David Garrards Buffalo Chicken Dip

1 8-ounce package cream cheese
2 cups cooked chicken (a store-bought rotisserie chicken works best), shredded
1/2 cup buffalo wing sauce, recommended brand Texas Pete
2 tablespoons butter, melted
1/2 cup blue cheese dressing (eyeball it)
1/4 to 1/2 cup shredded mozzarella cheese (eyeball it)

Preheat oven to 300°F.
Cover the bottom of an 8x8" dish or pie plate with cream cheese.
In a large mixing bowl, combine the shredded chicken, wing sauce and butter, and pour over the cream cheese-filled dish or pie plate.
Top with just enough blue cheese dressing and mozzarella cheese to cover (adding too much cheese will cause a thick skin to form that will make eating the dip difficult once the cheese cools).

Heat the dip in the oven for 20 minutes.

Julia Child's Spice Cake

NO EGGS AND NO MILK!!
*This pic has cream cheese frosting - the perfect accompaniment to spice cake...
*You can also make this a 'diet' item if you eat it just plain - or dust it lightly with confectioners sugar...
My friend, and co-author of this book, Dawn has a copy of Julia Child’s “The Joy of Cooking.” Ever since I borrowed it last year and started ‘reading’ it (because it is a read! She takes you there – she is so comprehensive about every aspect of every recipe you can’t help but get caught up in it all… (loved Julie & Julia by the way)

Anyway – Dawn is well aware of my kids allergies and while perusing the book one day called me and said that she found a cake recipe that didn’t have eggs (or milk)! I was surprised – but a bit put off when she listed the ingredients. It’s called “Mystery Cake”

I don’t know about you – but I would NEVER eat something with the word mystery in it – it reminds me of that episode of FRIENDS where Rachel makes trifle with ground beef – bleck…

Back to the matter at hand – the cake. It is a spice cake – from scratch. My husbands favorite kind of cake is spice cake – so he was a good judge for this recipe. He liked it and so did the rest of us! For sanity purposes I am going to re-name it…

Julia Child’s Spice Cake
2 c flour
1 t baking soda
1 t ground cinnamon
½ t ground nutmeg
½ t ground cloves
½ t salt
Beat in a large bowl at high speed until light and fluffy:
¼ c butter
1 c sugar
On low speed, beat in the four mixture in 3 parts, alternating with:
10 oz can condensed cream of tomato soup
In two parts, beating until smooth, beat in:
1 c chopped walnuts or pecans
1 c raisins
Scrape the batter into the prepared pan, smoothing the top. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let the cake cool in the pan on a rack.
Dust with confectioners’ sugar
Or Frost with Cream Cheese frosting

*For this bundt cake – I doubled the recipe.
**Also, I couldn’t find cream of tomato – so I used regular tomato soup and I eliminated the pecans and raisins too...

White Bean Chicken Chili

This is one of Rachael Ray's Top Ten downloaded recipes of 2009 - it def deserves that title!
This recipe is so simple that my 5 & 2 year old girls made it - by themselves!! I literally got out the ingredients, opened all the cans and they took it from there... They were very proud of themselves - and since we split it with another family - they were extra excited to have so many people taste the fruits of their labor! *Makess approx. 10 dinner sized helpings.

White Bean Chicken Chili
1 32-ounce box chicken stock
3 cans white beans, left undrained
5 cups cooked chicken, rotisserie or boiled (I used canned chicken)
1 16-ounce jar salsa (I used 2 cans of Rotel b/c someone ate all the salsa!)
1 8-ounce block pepper jack cheese, grated
2 teaspoon ground cumin
2 cloves garlic, minced
Black or white pepper to taste
1/2 cup finely crushed corn chips (if you like your chili thicker)
Sour cream, for garnish

Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted (about 1 - 1 1/2 hours).
Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.
When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.

*To make this 'diet' skip the tortilla chips and use non-fat sour cream.

So Good You'll Never Guess It's Good For You - Dip

With many people trying to start the new year in a healthier way - I have decided to add another LABEL - it'll be a "Diet" section - for all healthy or low fat recipes - I hope we get a bunch going!
I know that is a long name - but there are so many versions of 7 layer dips that I wanted this to catch your attention!!!

I decided to make a LOW FAT, FIBER FILLED awesome SuperBowl/party snack dip - so that everyone can snack during the game!

I made this for lunch today and didn't tell my husband that it was uber healthy. After he finished he said - man - what did you put in that - it's the best layer dip I've had!

So Good You'll Never Guess It's Good For You - Dip

1 can Refried Beans (uncooked) 0 fat

1 can Black Beans (drained and rinsed) 0 fat

1 can Pinto Beans (drained and rinsed) 0 fat

Fat Free Plain Yogurt (or you could use fat free sour cream) 0 fat

Salsa (not fresh) 0 fat

Lettuce (shredded) 0 fat

Weight Watchers Mexican Shredded Blend Cheese (5 g fat per serving)

Cayenne Powder

Black Pepper

Salt

In a casserole dish, spread refried beans on the entire bottom of the dish. Then sprinkle the black and pinto beans evenly over that. Eyeball the yogurt or sour cream and spread over the beans. Sprinkle yogurt with cayenne & black pepper & salt (if needed). Eyeball the salsa as well - spread over the yogurt. Layer lettuce and cheese (if using). Refrigerate until use. Serve with baked chips, reduced fat tortilla chips, whole wheat tortillas (burrito style - yum!) or whatever you can think of!!

*I would've also added a layer of diced green onions - but I didn't have any...

Linguine with Shrimp and Creamy Roasted Tomatoes

I saw this recipe on MSN's food page. It was super delish!!

Linguine with Shrimp and Creamy Roasted Tomatoes
1 1/2 cup(s) grape tomatoes
1 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) thyme leaves
Kosher salt and freshly ground pepper
3/4 pound(s) linguine (I used whole grain rotini)
1 cup(s) heavy cream
3/4 pound(s) large shrimp, shelled, deveined and halved lengthwise (I used precooked small shrimp - it's just what I had)
2 teaspoon(s) fresh lemon juice
1 teaspoon(s) finely grated lemon zest
1 tablespoon(s) coarsely chopped flat-leaf parsley
Preheat the oven to 375 degrees F. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.
Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.
Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Transfer the pasta to warm bowls and serve at once.

*I added shredded Mizithra cheese - because I had it on hand after making Mizithra Cheese & Browned Butter Pasta . You could also add parm:) Yum!

Gyoza (Dumplings, Pot Stickers)

Yummy in my tummy...
I bought this super ginormous baking sheet at Williams & Sonoma (reg $70) for $9.99 - it is too large to fit in my oven (that was obvious when I bought it) but it is great for Gyoza or when I am making rolls or more than one loaf of bread.

Thanks to my super awesome lady Morgan for giving me this recipe!! I made gyoza (aka Japanese dumplings or pot stickers) from scratch today!! It was really fun - and they turned out so delicious!!

Don't be intimidated. It is an extremely simple recipe. The trick is getting all that goodness into those wonton wrappers is a bit time consuming - but I am telling you it is worth it! I would def recommend buying a dumpling press (about $2) that speeds up the process tremendously! Just think of the satisfaction you will feel knowing that you can make your own gyoza. Ok, maybe I am a little crazy - but y'all know how much I LOVE food!

Morgan's Gyoza
1/2 lb ground pork
6 cabbage leaves diced (1/2 a small head)
3 minced cloves of garlic
3 diced green onions
3 dashes garlic powder
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
gyoza wrappers (or square wonton wrappers)

Cook the pork (in a saute pan over medium heat until no longer pink). Combine all ingredients. Mix it well.
Then you need the gyoza wrappers, a teaspoon, a small dish of water for sealing them and a tray to put them in once you're done folding them. Take one wrapper and put approx a tsp of filling in the center of the wrapper. Then dip your finger in the water and wet half of the edge of the wrapper. Then take the center of the wet edge and fold it up to meet the center of the dry edge and lightly pinch. Moving towards the outside fold small sections over to make the pretty folds, making sure to pinch the edges shut so filling doesn't explode out. Once you hit the end seal it and then do the other side working from the center to the end. OR you can get a dumpling press which is ten times faster - totally cheap and worth it!

Then pan fry them. I start with a hot saute pan and add a little sesame oil to coat the pan, then add as many dumplings as the pan will hold. I brown two sides of the dumpling. Once browned I add water to cover them half way and cover the pan. Allow them to steam until the water runs out, on medium heat, approx 9 minutes. Remove the lid, and then let the dumplings crisp up again on one or two sides. I get impatient and crisp one side because they smell so yummy :D Once crispy they're ready for hungry tummys. we usually dip them in soy sauce, lightly topped with sesame oil and a dash of chile oil (but no chile oil for the kiddies unless they like the spice).

Gyoza Soup

If that is what you call it... my brother's girlfriend is a pastry chef in LA. She is an amazing cook too. She posted yesterday about the 'made from scratch' gyoza (pot stickers) she made - and the soup she made with them. I went to the asian market today to get everything I need to make her delicious Gyoza - but I didn't have time to make them today - that's on the agenda for tomorrow.

Anyway... I couldn't get that soup out of my head - so I made a total cheater version:

Gyoza Soup

Ling Ling Pot Stickers (costco)

Top Ramen (any flavor of choice)

Green Onions (diced)

Boil pot stickers in a covered sauce pan for 8 minutes. Using a slotted spoon, take each pot sticker out of the water and set on a plate to cool a bit. Using the same water you boiled the pot stickers in - cook Ramen according to package directions. While that is cooking - dice your green onions.

Combine all ingredients and mànmàn chī! (Bon Appetit)

My New Fav Ingredient - ROTEL

Yes, it's true. Rotel. Where has this lovely ingredient been my whole life?? 2 of the most simple, fast, easy recipes I have made with Rotel this week...

Queso
16 oz. Velveeta cheese, cubed
1 can Rotel (medium or hot - based on preference)

Microwave ingredients for 3 minutes. Stir and microwave again for 3 minutes. Done.

I returned from a bike ride to find my hubs and his friend watching the NFL playoffs. I whipped up the Queso and both men were in heaven. Hubs friend, Mike (who is a huge fan of hot/spicy food) commented on the spice and flavor of my dip (I used Rotel HOT). He's not a real foodie - which made me watching him devour this Queso even more rewarding. Mike's wife came over and the first thing he said was "you have to try this dip" she was also impressed (and she IS a foodie) they were all shocked when I told them what was in it. Minimal effort - maximum taste points!

Black Bean and Rotel

1 can of Black beans

1 can of Rotel

Cook black beans in microwave (as per directions on the can) 3 minutes. Add rotel. Done.

I have eaten this both in a burrito and as a side dish. Super delish - and it's high in fiber and low fat!

Thank you Rotel. I will be finding more ways to use you - you rock!

*AND - my friend just told me that the capsaisan in hot peppers has just as much Vitamin C as an orange - so not only is Rotel delicious and low fat - but a great source of Vitamin C!!

Steamed Asparagus

My husband and I have always been big fans of steamed asparagus. I made it last night and much to my surprise - the kids liked it too! My 6 year old and 5 year old both asked for seconds! Super easy

Steamed Asparagus
Asparagus
EVOO
Salt
Pepper

The amounts depend on how much you are going to cook. Break the woody stalks off of the asparagus (if you have never done this - they easily yield and you want to break them approx. 3" above the bottom.) Add your EVOO to a saute pan over medium heat. Add asparagus, salt and pepper to taste. Cover and let steam for 8 - 10 minutes - depending on your preference. Try not to check on them too much - every time you open the lid, you let out the steam. Just let the steam do the work and shake the pan a few times so the asparagus gets evenly cooked.

Mizithra Cheese and Browned Butter Pasta

Oh yeah baby. This one rocks - and it's sooooooo easy. I was talking with a friend about cheese and Mizithra came up. It made me remember The Old Spaghetti Factory's Mizithra Cheese and Browned Butter Pasta - yummmm.
Mizithra Cheese and Browned Butter Pasta
2 sticks butter (1 cup) - you have to use real butter
0.4lbs Mizithra Cheese, shredded finely
1/2 lb Spaghetti noodles

Cut the butter into 6 - 8 pieces and bring to a boil over med-high heat. Once the butter starts to boil - stir frequently. It will start to rise and foam. Once it stops foaming, cook until it's a dark caramel color (and the smell will make you want to bathe in it!)

Turn off the burner and let it sit for a minute. Strain into a seperate bowl. Seperate pasta into your serving bowls. Spoon butter over each bowl of pasta and top with Mizithra cheese.

*Remember - a little butter goes a long way.

Pardon my French, but - can I get a HELL YA?

Artichoke Heart & Asiago Cheese Pasta

"Mom's Artichoke Heart & Asiago Cheese Pasta Sauce" and is to DIE FOR! Just saying the name makes my mouth water...
Once I had that jar of sauce in my hand I just couldn't help myself! We ate dinner at 4:30p.m.

It was so delicious - it was like eating a gourmet meal - only it didn't take slaving over the stove all day - it just took the time to cook the pasta... you can't beat that!!

I served it with garlic bread - I used the Italian Bread I made yesterday, slathered it with butter, sprinkled it with a little garlic salt and grated Mozzerella and baked it to perfection (remember this only took the time to cook the pasta!!!)

Spicy Burgers with Green Chile Mayonnaise

I got this recipe from my new cookbook "Worldwide Ward Cookbook" by Deanna Buxton. The recipe was submitted by Valarie Sudlow in Hauula, Hawaii.

My picky, eats like a bird 6 year old (who is 2 lbs lighter than his 5 year old sister) took one bite and said - "I want 4 of these!!" and he ate 2 (which impressed me). I made a few changes based on availability and kids preference. I didn't add chorizo (a Mexican sausage - it's spicy and very greasy when cooked) I didn't add Emeril's Essence or ciabatta rolls b/c I don't have them on hand and finally - I used cheddar cheese on the kids burgers - just to tone down the spice factor.

Spicy Burgers

1/3 lb chorizo, outer casings removed

1 lb ground pork

1/2 lb ground beef

1 T minced garlic

2 tsp Worcestershire sauce

1 1/2 t Emeril's Essence

3/4 t salt

1/4 t cayenne pepper

4 ciabatta rolls, split in half

4 slices pepper Jack cheese
Green Chile Mayo (recipe below)

Preheat the grill to med-high. Place the chorizo in a food processor and process until finely chopped (sausage should appear crumbly). In a large bowl, add to the chorizo the ground pork, ground beef, garlic, W sauce, Essence salt and cayenne pepper; mix gently. Form into patties. Grill. Add cheese during the last 2 minutes of grilling. Top with Green Chile Mayo.

Green Chile Mayo

1/3 c mayo

2/3 c sour cream

1 t minced garlic

1 poblano or Anaheim pepper, roasted and peeled

1 T lime juice

black pepper

Combine all ingred together and blend until smooth. Refrigerate.

**Make the mayo ahead of time (at least before you put the burgers on the grill) so that it has time to marry.

Sweet Jasmine Rice

My sister made "Megans Rice" (the second version) when we stayed with her a couple weeks ago and we loved it!!

My kids don't like rice - so to ease them into loving rice, I eliminated the cilantro and the onion. They LOVED it made this way.

Sweet Jasmine Rice
1 1/3 C. Jasmine rice, uncooked (you can also use white rice)
1/2 C. sugar
3 C. Chicken Broth

Combine sugar and chicken broth. Stir until sugar dissolves. Add to (dry) rice in rice cooker. Cook.

Megans Rice - this one is delish too
1/2 T. vegetable oil
1/2 white onion, diced
1/2 bunch cilantro (chopped)
1 1/3 C. white rice (uncooked)
1/2 C. sugar
3 C. Chicken Broth

Saute onions and cilantro in oil--set aside. Combine sugar and chicken broth. Stir until sugar dissolves. Add to (dry) rice in rice cooker. Cook. Add onions and cilantro after rice is done.

**DO NOT USE THIS RECIPE WITH WHOLE GRAIN BROWN RICE**

Outback Steakhouse Queensland Salad

This is my favorite item at Outback Steakhouse. I Googled it to try and find a good recipe - but I didn't have any luck. So, I got on Outback Steakhouse's website and read their description and went from there. It was GREAT - totally hit the spot!!

Queensland Salad

Grilled chicken, diced

Romaine lettuce

Tomatoes (I used grape tomatoes today)

Cucumbers

Shredded Cheeses - Monterey Jack and Cheddar

Hard Boiled eggs, diced finely

Toasted almonds (I used slivered almonds from a bag)

Crumbled Bacon (again - I used my old standby Kirkland bacon pieces)

Croutons

Outback Steakhouse Ranch Dressing

Chicken - I grilled a few extra pieces last night - seasoned with salt, pepper and garlic. Assemble all other ingredients to your liking. I boiled the eggs (look here) and then sliced them both ways in my egg slicer and seasoned them with salt & pepper.

I served this as a main dish - buffet style so my kids could assemble the salad with the stuff they like and eliminate what they don't like. Worked out great!

Roasted Raspberry Chipotle Chicken

Okay - the name already has you hooked right?? I went to Costco and on a whim grabbed a bottle of "Roasted Raspberry Chipotle Sauce" (Fischer & Weiser brand). The bottle comes with a bunch of recipe ideas that I will def be trying!

The sauce is most famous used as an appetizer - the one we all love with a brick of cream cheese and the sauce poured on top served with crackers. And that my friends is what inspired me to make this dish.

Roasted Raspberry Chipotle Chicken

Sauce mentioned above

cream cheese

grilled chicken

Grill your chicken (or bake if you like), spread with cream cheese and drizzle with chipotle sauce. You will thank me!!

*Pictured with Broccoli Salad

Gourmet Mac n' Cheese

I am so lame! I have been neglecting my food blog - but for a good reason. I have enjoyed taking advantage of others hospitality while on vacation in SLC - and I haven't had to make a meal for over a week now!

We had dinner at my sister in laws house the other night. She and her Mother made this awesome Mac n' Cheese - adult style - that was to die for! Yes, this is the very same sister in law and adopted Mother in law that I speak of often on this blog - they have given me so many amazing recipes! They got this one from Ina Garten...

Ina's Mac n' Cheese

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Not exactly fast - but delicious - definitely worth the time!

Homemade Apple Pie

I have never made a pie - never, ever. I have always been intimidated - like there is some secret that only mothers and grandmothers pass down from generation to generation that I am not privvy to. Don't ask me why I thought that - I am crazy person - that's my usual answer.

This recipe is so easy, quick and fool proof - considering that this is the first time I have ever baked pie and that it turned out looking like this and tasting so delicious that I had 2 servings...

Just look at that flakey crust and mounds of hot spiced apples underneath...
Homemade Apple Pie
8 Fuji apples, peeled and cored and cut into slices (to your liking)
1 cup white sugar
1 1/2 t ground cinnamon, or to taste
2 T all-purpose flour
1/2 t ground nutmeg
a pinch or two of salt
2 Marie Callendars frozen unbaked pie shells
1 T butter (dotted on top)

Preheat oven to 400 degrees. In a mixing bowl, combine sugar, cinnamon, flour, nutmeg and salt; mix thoroughly. Pour the spice mix over the apples and stir until the apples are coated.
Line one crust in a 9 inch deep dish pie pan. Place the apples in the pie crust. Dot the apple filling evenly with butter. Fit the top crust over the apples. Press the crust down gently and cut 3 or 4 slits in the top crust to allow steam to escape while the pie bakes
Bake in the preheated oven 50 minutes, or until the crust is golden brown. Check the pie after the first 30 minutes of cooking: if the crust is already browned reduce the heat to 350 degrees and cover with foil to allow the apples to cook without the crust burning.

*Of course you can make your pie crust from scratch - but I was in somewhat of a hurry. The Marie Calledar's deep dish frozen pie shells are great. They are nice and deep so your filling can be sky high! Just a tip with the pie shells - set them out 15 to 20 minutes before you need to use them, they will thaw enough for the dough to be easily manipulated so you can crimp the two together (to avoid all that yumminess leaking out!)

**Stick to the 1T butter - tiny little dots will do ya - if you over do it, your filling will be soupy. You could even eliminate the butter dots altogether.

Easy Stir Fry

Imagine this dinner on the table in 10 minutes!

My hubs is out of town - we are all busy with the Christmas season - so I have done a TON of 'cheater' dinners lately - it's always a bonus when I can make a great dinner in less than 10 minutes!
All you need are these ingredients...

Easy Stir Fry

Frozen Veggies

Lo Mein noodles

Teriyaki sauce

Peanuts

If you also make this with meat - you can shake the protein (chicken, steak) pieces in flour and add them to 1 T of EVOO on a hot frying pan and fry/flip them until no longer pink. With the veggies and noodles, just follow the directions on their packages. Toss them all together - getting the sauce incorporated well - and enjoy!

You can pick up any frozen veggie mix - the particular mix I prefer (and that is pictured) comes with it's own Thai sauce - but my kids are partial to Mr. Yoshida (Costco). You can use rice, spaghetti, angel hair or vermacelli pasta - whatever you have on hand.

*I obviously added pre-cooked frozen shrimp and fresh diced green onions - yummy. Just thinking about a great dinner on the table in less than 10 minutes with virtually no effort is enough to make me giddy!

Creamy Italian Pasta Salad

This is another of my wonderous cheats. Suddenly Salads 'Creamy Italian Pasta Salad' is awesome all on its own, but they give you add in suggestions on the side that make it incredible!

Today I added grape tomatoes and mozzarella cheese (if you have kids - you have string cheese. String cheese = mozzarella people!) Mmmmmm...
This is what it looks like - Once a month or so Albertsons or Smiths will put these on deal 10 for $10 - stock up! They are all great!!

Tortilla Soup

This is one of my cheats - and it's a good un'
Tortilla Soup

Bear Creek Tortilla Dry Soup Mix

1 can black beans

1 can corn

sour cream

shredded cheddar cheese

Bring 8 cups of water to a rolling boil. Whisk in soup mix. Add black beans and corn. Reduce heat to medium and simmer uncovered for 15 minutes, stirring occasionally.

Put the soup in individual serving bowls and add sour cream and shredded cheese. Serve with tortilla chips!

You could also add shredded chicken

*Make this 'diet' by using non-fat sour cream and reduced fat cheese

Crock Pot Chicken & Salsa Delite!

I am planning my weekly menu and just perused the site to see whether or not I've posted my "go to" mexican chicken. I did post it - but under a weird Title here so I am reposting it where it can easily be found...

This recipe is my go to for mexican. I am sure you all have this recipe - but it's so good - it's worth mentioning. I got this recipe from my friend Jen - who made it every single Sunday. She'd put everything in the crock - go to church and when they got home they were ready to eat!

Crock Pot Chicken & Salsa Delite!
Boneless, skinless chicken breasts (as many as you need)
Salsa (not fresh - I use Pace)
Sour cream

Add all ingredients in your crock pot. I don't use measurements because I just eyeball it - and I really like sour cream. *Just make sure the chicken is mostly covered in the 'sauce' and you'll be fine.
Cook on low for 5 hours. When it's done, shred the chicken and serve. We use this in everything! Burritos, tacos, on nachos, on taco salad - the possibilities are endless!!

*Make this 'diet' by using non-fat sour cream and reduced fat cheese

Stuffed Mushrooms

Another leftover idea:

Stuffed Mushrooms
Leftover stuffing (Fennel - Sausage Stuffing)
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Stuff the mushrooms with your leftover stuffing.
Bake at 375 for 12-15 minutes or until heated through.

Bacon Cheddar Potato Pancakes

If you are anything like me - you have a TON of Thanksgiving leftovers. Let's brainstorm together about what to do with them!!
This morning I made:

Bacon Cheddar Potato Pancakes
Leftover Mashed Potatoes (Delish Potatoes)
Crumbled Bacon or Cubed Ham
Onions
Shredded cheddar

Saute bacon, ham and onions. Combine them with your leftover mashed potatoes and shredded cheese. Pat them into a pancake shape. Cook them just like pancakes until they are golden on both sides. Enjoy!

Thanksgiving Menu

As I have mentioned previously, my friend Jenny and I are cooking Thanksgiving dinner for our families together. She is doing the turkey, cranberry sauce, gravy and apple pie.

I am doing sweet potatoes, mashed potatoes, brussels sprouts, stuffing and rolls. I have posted all the recipes I will be making this holiday (below) and I would love to hear what you are making too!!

Decadent Mashed Potatoes

*Can make ahead of time – 1 or 2 days ahead!

Decadent Mashed Potatoes
5 pounds Russet Or Yukon Gold Potatoes
¾ cups Butter
1 package (8 Oz.) Cream Cheese, Softened*
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
½ teaspoons (to 1 Teaspoon) Black Pepper
Preparation Instructions
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

In a separate smaller pot, add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half,  ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper. Heat this up so you are not mixing cold ingredients into the hot potatoes.

Add warm liquid mixture to the potatoes and stir to incorporate, place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Ruth's Chris Sweet Potato Casserole

We make this for Thanksgiving - but we made it the other day for Father's Day - so I updated the picture and our current method.

Crust
1 cup brown sugar 

1/3 cup flour 

1/3 cup butter, melted. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
*1 cup chopped pecans (OMIT for allergies - to be added as wanted before service)

Sweet Potato Mixture
3 cups mashed sweet potatoes 

1 cup sugar 

½ teaspoon salt 

1 teaspoon vanilla 

1/2 cup (1 stick) butter, melted
8x8 pan or oval glass casserole dish

Microwave the sweet potatoes one at a time in the microwave for 6 minutes. Set aside to cool.

Peel the sweet potatoes when they are cool enough. I usually just do this with my hands.

Preheat oven to 350 degrees. Coat a medium-size casserole dish with butter.
Combine sweet potatoes, sugar, salt, vanilla and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer 4 minutes to increase the fluffiness of the sweet potato mixture.

Pour mixture into the baking dish. Bake for 30 minutes. (At this point, dish can be covered and refrigerated.)

After baked off. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
The brown sugar crust should be slightly browned and crunchy. Add pecan's if desired.

Thanksgiving Help

As we are both far away from home, my girlfriend and I are making Thanksgiving Dinner - the whole kit and kaboodle for our 2 families this year. We came up with the menu, did the shopping and are now feeling the excitement/anxiety of this huge Holiday Traditional Meal right around the corner - but feeling like we can't do anything about it because it is still a few days away!!

So - since I am the proactive gal I am - I got online this morning to find guidance from others who are far wiser than I am. Here is what I've come up with -

1. The Pioneer Woman rocks. I don't get over to her site very often, but I knew she'd have great advice on this holiday feast. I was not disappointed. I found her "Thanksgiving Cooking Schedule" very helpful.

2. I also cruised over to My Kitchen Cafe and found the coolest thing!! She did an entire week worth of posts called Thanksgiving 101 lots of great recipes and tips there too!

3. There is an amazingly comprehensive article here on What's Cooking America about How to Plan a Stress Free Thanksgiving Dinner keep scrolling down on this one - tons and tons of tips!

If you've come across another book/article/site that has helped you - please comment:)

Happy Cooking!!

Baked Camembert Pasta

I bought Novembers issue of Food Network magazine - I am making Thanksgiving dinner for the first time this year and I need ideas!! But I came across this recipe from Jamie Olivers latest cookbook featured in the issue.
People meet Camembert. Cam, meet the people.

This is what he looks like straight out of the oven - mmmmmmmm...

Baked Camembert Pasta

8 oz. Camembert cheese

2 cloves garlic

1 sprig fresh rosemary

Freshly ground black pepper

EVOO

4 oz parmesan cheese

salt

1 lb rigatoni (or whatev)

6 cups/6 oz. fresh spinach leaves

Preheat oven to 350 degrees. Open the box of cheese and unwrap it. Place it back in the wooden container. Score a circle into the top of the skin, then lift it off and discard. Peel and finely slice the garlic (I used minced from the jar). Pick the rosemary leaves off the woody stalk. Lay the garlic slices on top of the cheese, sprinkle with pepper and drizzel with EVOO. Scatter the rosemary leaves on top and gently pat with your fingers to coat them in oil.

Cook your pasta per directions on package. Add spinach in the last 10 seconds. Drain pasta and spinach - reserve some of the cooking water just in case. Add pasta and spinach back to pot. Drizzle with a couple of good lugs of EVOO and add the grated parm. If the sauce is too thick for you, add a splash of the reserved cooking water to thin it out a bit. Season with salt and pepper.

Remove cheese from the oven. Divide the pasta among your serving bowl. Either drizzle the melted camembert on top or pop the box of cheese on the table and let everyone help themselves to a lovely, gooey spoonful.

Ode To Fontina

I have posted about Pizza Night before - if you haven't checked that post - do it - one of the best and definitely the fastest dough recipe you will ever find! Thanks again Jacqui!

Also - thanks to the comment from Tonya on my Baked Pasta with Sausage post thanks to you, our pizza night turned out extra delish!
She told me to try Fontina cheese on my pizza next time - and I did. It was so freakin' delicious! You know the pizza commercials where the cheese stretches from the pizza to the freshly cut slice 12" above it? That's gotta be Fontina. It's a really mild cheese, that absorbs the flavors around it and the melt factor is truly amazing!

Go ahead try it - you will thank me:) or actually - you'll thank Tonya!

Baked Apples

I love apple pie - it is my favorite dessert - hands down. But - to make an apple pie properly takes a lot of time. So, I opted for baked apples tonight. I went with simple flavors and just winged it - they sure hit the spot!

Baked Apples
Brown Sugar
Butter
Cinnamon
Apples

Cut a well into your apples (just like you are carving the top of a pumpkin off) then use your knife to dig a bit to get the seeds out - sounds more time consuming than it acutally is. Set your apples in a shallow baking dish. Put a scoopful of brown sugar down the well and then a pat of butter on top of the brown sugar. Sprinkle with cinnamon.
Bake at 375 degrees for 35 to 45 minutes - until the apples are nice and tender. Serve with French Vanilla ice cream!

Egg Salad Sammies

I have no idea why I am craving eggs so much lately - but I am. Maybe my body needs more protein? Anyway...

I made these sandwiches for lunch today - yumma.

Egg Salad Sammies
6 eggs
1/3 c mayo
1/4 c red onion, diced
2 t mustard (I like dijon)
1 T minced dill
Kosher salt & fresh cracked black pepper to taste

Put eggs in sauce pan and cover with cool tap water. Bring to a boil, lower heat to simmer for 15 minutes. Drain then fill the stock pot with cold water and ice to stop the cooking process. Allow them to cool for about 10 minutes. Peel - I have found that the easiest way to peel a hard boiled egg is to tap the small pointed end to break the shell then break the shell off under running water. Use an egg slicer or a food processor but make sure you don't break up the eggs too much. Combine all other ingredients and serve on good bread.

*Make this a 'diet' food by using reduced fat or low fat mayo - and remember that eggs are an eggcellent source of protien!

Turkey Minon

This isn't a recipe - but it is one of my favorite fast proteins. Turkey Minon. I get them at Costco - every once in a while they will put them on special - 6 Minons for $4 - you can't beat that!!


Just put them on your grill (still frozen) for 8 minutes per side. Then roll them on their sides to crisp up the bacon. Super delish...

Spicy Spinach Dip

This dip is super easy to make and is very yummy. You can make this in the crockpot or right on the stove and it takes only 3 easy steps.

1 16oz block Velveeta
1 8oz block cream cheese
1 can Rotel HOT tomatoes
1 10oz bag frozen spinach

Step 1: Melt the cheeses together. I've found cutting them in to one inch squares makes them melt faster.
Step 2: Add Rotel to the melted cheese.
Step 3: Add frozen spinach to the mixture and heat until the spinach is warmed through. (You want to make sure the spinach is still frozen when you add it but also make sure that there is not a ton of ice on the spinach. Too much ice will make your dip too runny. )

That's it!! You can serve with tortilla chips or my hubby and I like to eat it with a cut up loaf of french bread. Mmmmm......

Baked Pasta with Sausage

I made this super delish recipe tonight for dinner. After eating his first helping - my husband announced "alright...this is my new favorite dinner" - that is saying a lot since at first glance, I thought it was just another take on lasagna - b/c let's face it - most Italian food is made up of the same basic ingredients (same with Mexican food now that I think of it...)
Anyway - I found this recipe on Martha Stewart's site and it tastes just like eating at Romano's Macaroni Grill - or your fav Italian place...
AND you can give yourself a big ol' pat on the back for sneaking in all that spinach! I just read about how spinach is a "documented Super Food" it goes on to say that "with most Super Foods, there are one or two nutrients in particular that push an individual food to best in category. With spinach, the list is so long and impressive that the wide range of individual nutrients coupled with the unmatched synergy of those nutrients make it a top Super Food."
The fact that all 3 of my kiddos macked this down, spinach and all, was most excellent (am I chanelling Bill & Ted? TOTALLY!)
You can make this in a 9"x13" casserole or you can split it into 2 8"x8" pans (one of my favorite tricks) serve one tonight, and keep the other in the freezer for up to three months. To freeze, prepare the dish up until you stick it in the oven; let cool completely before covering tightly with plastic wrap and put in the freezer. If you freeze this dish, do not thaw before baking (awesome!) Remove plastic wrap, and cover with foil. Cook until heated through, 1 1/2 to 1 3/4 hours. Remove foil, then top with cheeses and bake 20 - 30 minutes at 400.

Baked Pasta with Sausage
Coarse salt and ground pepper
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced (if you are lazy like me - I use the prepared minced garlic in a jar - which would be 2 t)
1/4 cup vodka (I eliminated this)
28 oz diced tomatoes
1/2 teaspoon dried oregano
1/2 cup heavy cream
1 lb rigatoni (or whatever you have on hand - I like rigatoni or penne because the sauce fills up the inside of the pasta and sticks to the ribbing on the outside of the pasta)
10 oz fresh baby spinach
12 oz ground sausage (Martha uses pre cooked thickly sliced chicken sausage - you know me - I just use what's around!)
6 ounces fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
1/4 cup grated Parmesan cheese

Bring a large pot of salted water to a boil (I rarely salt my pasta - it seems that most of the time salt is naturally added with other components - and as a last resort - you can always add more salt per your preference - but I am giving you the Martha recipe... mostly). Put it in your biggest, deepest skillet without any oil over medium heat. If your sausage isn't precooked, take it out of the casings, break it up and cook it until no longer pink. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka (if desired). Return to heat; cook until almost evaporated, 1 minute (this step is only necessary if you use vodka - like I said - I didn't and it turned out great!)

Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Before you drain the pasta - Add spinach, and cook just until wilted. Then drain and return contents to pot.

Add tomato & sausage mixture, and cubed fontina to pot; toss to coat. Season with salt and pepper. Put into your choice of casserole(s) dishes. Top with grated Fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

*You can substitute Mozzerella for Fontina. I have never used Fontina cheese before and can I just say that I am an instant fan. It costs about $5 for 6 oz. but so does fresh mozz. Fontina is very mild - but it melts like that is it's purpose in life. It gets all melty and gooey and lovely. Big fan.

**Also - you can substitute milk for heavy cream. I used heavy cream in this recipe - but it's not something I usually have on hand. I've got it stuck in my head that I can't keep anything dairy in my fridge unless it will serve a specific purpose in the next couple of days. I have realized that just isn't true! I bought heavy cream 2 weeks ago - and the expiration date on the bottle is the end of December. I have also realized that this is true with a few other items - like shredded parmesan cheese - which I will go into more detail in my next post... stay tuned!