Goat Cheese With Figs

Yeah. Uh hu. I was at Costco last week and they were having their annual 'cheese tasting'. Since I love cheese so much that my middle name should be "Fromage" I had to taste all of them.

They were all good - but when I looked at the last cheese in front of me I thought figs?? Do I even like figs? Have I ever eaten a fig??

They had this goat cheese on a slice of LaBrea Rosemary Olive Oil bread. I thought - what the heck? If I don't like it - I'll just have another sample of a cheese I do like to counter act it.
I took a bite and fell in love. I am always extremely concious about samples. If my kids are with me, I let them have samples and I just try a small bite of theirs so that we aren't hogging all the samples. But once this delicious combination reached my pallet - all logic went out the window.

I went back SEVEN times!!!! Luckily for me there was always a big crowd so I could just do a quick drive by without being noticed - but SEVEN times? I was crazed with cheese desire.

On my last drive by, I heard one of the sample ladies say that they weren't going to restock these cheeses until the next tasting. I quickly grabbed 3 logs.

Of course, over the last week - I have eaten an entire log to my own (cheese) head - but I put the other two in the garage fridge to save for a party. And when that day comes - I will be the most loved person in all the land - this cheese is that good.

If your Costco isn't selling these little babies - you can find them HERE .

April Fools Food!!

We love April Fools Day around here - so many fun ways to make food fun!!

These 'cupcakes' are made from little meatballs with mashed sweet potatoes on top...
This 'sushi' is made out of rice krispy treats, gummy worms and fruit roll-ups...

French fries and ketchup? Breadsticks (cut down) sprinkled with cinnamon sugar and served with strawberry jelly. (The french fry bag is just an envelope cut to shape)

Serve it up with Jell-O in clear glasses as 'juice'

There are so many fun ideas for April Fool's Day Food - share your ideas with us!!

Lamb* Ragu with Rotini and Ricotta

I saw Rachael Ray make this and I was seriously drooling...
Since we don't eat lamb - I am going to substitute ground turkey - I'll let you know how it turns out!

Lamb* Ragu with Rotini and Ricotta
2 tablespoons EVOO – Extra Virgin Olive Oil
1 pound ground lamb*
A pinch of ground cloves
Salt and pepper
1 small carrot, finely chopped or grated
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped or grated
2 sprigs fresh rosemary, finely chopped
3 tablespoons tomato paste
1 cup dry white wine*
1 28-ounce can Italian tomatoes and their juice or purée
1 cup whole milk
1 pound whole wheat rigatoni or other short-cut pasta, semolina or whole wheat
1 cup fresh ricotta, fresh sheep milk ricotta, crumbled feta or ricotta salata
1/4 cup flat-leaf parsley, a handful, finely chopped
2 to 3 tablespoons mint leaves, a small handful, finely chopped

Heat a heavy pot over medium-high heat with EVOO, 2 turns of the pan. Add lamb and brown the meat, season with cloves, salt and pepper. When lamb is brown, add carrot, onions, garlic and rosemary. Cook 7-8 minutes to soften vegetables. Stir in tomato paste 1 minute, stir in wine a minute more, then add tomatoes and crush them with wooden spoon or potato masher. Thicken sauce a couple of minutes then stir in milk. Let simmer to thicken.
Bring a pot of water to a boil for pasta. Add salt then cook pasta to al dente. Drain and toss pasta with Ragu. Serve in shallow bowls topped with cheese to mix in as you eat. Garnish with parsley and mint*.

I am so silly! Originally, I didn't post the directions - oops - sorry!

*I used ground turkey instead of lamb and beef stock instead of white wine

Shredded Tex-Mex Salad with Creamy Lime Dressing

I found this recipe on the Food Network site - it's by Sunny Anderson - I've made it a bunch of times and it's a goodie...
Shredded Tex-Mex Salad with Creamy Lime Dressing
Butter, for preparing 8 by 8-inch glass pan
1 (8.5-ounce) box cornbread mix (recommended: Jiffy)
1 large egg
1/3 cup milk
1 (15.5-ounce) can black beans, drained and rinsed
1 packet sazon seasoning (it tastes like taco seasoning - so you could use that as a sub)
Salt and freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
Creamy Lime Dressing (recipe follows)
1 1/2 cups grated Monterey jack cheese
1 1/2 cups grated Cheddar

Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.

Creamy Lime Dressing:
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

Black Bean Salad

This is one of my FAVORITE FAT FREE SALADS!!! I love it!

Black Bean Salad – Guy Fieri
2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar*
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Mix all ingredients in a bowl and refrigerate for 1 hour.

*I don't use sherry vinegar regularly, so I substitute it with red wine vinegar - you could even use apple cider vinegar.

BLT Bowties

Rachael Ray has got my number this week! Her Taco Pasta Toss was a huge hit last night and when I saw her making her BLT Bowties on today's show - I just couldn't help myself!

How can you go wrong with bacon, lettuce and tomatoes? Seriously. De-lish.

BLT Pasta
EVOO – Extra Virgin Olive Oil, for drizzling, plus 2 tablespoons
12 slices good quality smoky bacon, cut into half-inch dice
1 1/2 cups panko breadcrumbs
A handful of flat-leaf parsley, chopped
A couple of generous handfuls grated Parmigiano-Reggiano cheese
1 small red onion, finely chopped
4 cloves garlic, chopped or grated
A pinch crushed red pepper flakes
2 pints cherry tomatoes
Salt and pepper
1 pound bowtie pasta
4 cups arugula, a couple of bundles, coarsely chopped
1 cup basil leaves, about 20 leaves, torn or coarsely chopped

Heat a drizzle of EVOO in a skillet over medium to medium-high heat. Add bacon and brown to crisp. Remove to plate to drain. Add Panko crumbs to the pan with the bacon drippings and toast to golden brown. Add parsley and a couple of handfuls of grated cheese. Toss to combine, turn off heat and reserve the crumbs.

Heat 2 tablespoons EVOO in a large skillet with tight-fitting lid over medium heat. Add onions and garlic, and cook to soften, 3-4 minutes, stirring frequently. Add red pepper and cherry tomatoes. Season with salt and pepper, and cover pan tightly with lid. Cook, shaking occasionally, until tomatoes begin to burst, about 8 minutes. Remove cover and gently mash up the tomatoes a bit with a wooden spoon.

Meanwhile, bring a pot of water to a boil for pasta. Salt water and cook bowties to al dente. Just before draining, add a cup of the starchy liquid to the cherry tomato sauce. Drain pasta.
Add arugula and basil to the tomato sauce, along with the reserved bacon and drained bowties. Season with black pepper and salt, and toss to combine. Garnish bowls of pasta with the seasoned crumbs and serve.

My husband went to 2 grocery stores to find arugula with no luck, so we ended up using spinach instead. Also - we used BARILLA PLUS pasta which has protein, Omega3 and Fiber!!!

Taco Pasta Toss

I am a big fan of Rachael Ray. I was never a fan of her '30 minute meals' tv show - but she's won me over with her talk show/food fiesta as of late.
The only thing I don't like about her recipes is when she tries to combine 2 different meals that you would never serve together into one meal. It's a weird 'thing' I have.

Today on her talk show she made Taco Pasta Toss. As I watched, I realized I had everything needed to make this dinner and so - our dinner was born...
Taco Pasta Toss
Salt and pepper
1 pound penne rigate or whole grain penne rigate pasta (I used what I had - macaroni)
1 tablespoon EVOO – Extra Virgin Olive Oil
1 pound ground beef sirloin (I used ground turkey)
1 large onion, chopped, divided
1 large jalapeño halved, seeded and thinly sliced crosswise (eliminated b/c of the kiddos)
4 cloves garlic, finely chopped
2 tablespoons chili powder, about 2 palmfuls
1 tablespoon ground coriander, about a palmful
1 1/2 tablespoons ground cumin, about 1/2 palmful
1/4 cup tomato paste
1 12-ounce bottle beer or cups chicken stock
2 cups shredded cheddar, Monterey jack or any Mexican semisoft cheese (cheddar)
2 small plum tomatoes, seeded and chopped (sweeties - grape tomatoes)
1/4 head iceberg lettuce or 1/2 small heart romaine lettuce, chopped

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
While the pasta is working, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the beef and cook until browned, about 5 minutes. Add three-quarters of the onion, the jalapeño, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until the onion is softened, 6-7 minutes. Stir in the tomato paste, cook for 1 minute then stir in the beer.
Add the sauce to the pasta and toss. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute. Top with the remaining onion, the tomatoes and lettuce – just like tacos!

My kids flipped over this! Even Mr. Picky loved it. Huge hit!! The kids had it as RR intended - served over pasta - but since I am the crazy person aforementioned, instead of having it served over pasta, hubs and I had it served over a bed of romaine with our fav dressing - such an amazing taco salad!! Yum-O!!

Basil Pesto Pizza

This picture does not do this pizza justice. I need to take photography lessons or something!

This pizza was so yum - really how can you go wrong with any of those ingredients?
For pizza night - I wanted to switch it up a bit. I looked in the fridge to see what I had on hand and what do you know? I had the makings for an amazing pizza!

Basil Pesto Pizza
Basil Pesto (Costco or whatever your fav brand)
Pizza Dough (from scratch or store bought)
Pine nuts (toasted)
Mozzerella
Red onions
tomatoes
Salt
Pepper

Pat out your pizza dough. Spread pesto in an even layer (as you would marinara), salt and pepper to taste. Sprinkle mozzerella, onions and pine nuts over the pesto.

My husband and I like our tomatoes fresh and raw on top - but if you don't add your tomatoes too. Bake at 425 for 12 - 15 minutes.

Sweet Jasmine Rice Update

A month ago or so we had dinner with my friend Jenny's family. She asked me to bring a side - I brought my Sweet Jasmine Rice. Her boys are 13 and 10 and are pretty picky eaters. They absolutely LOVED this rice.
She called me last night to ask for the recipe - she said her boys had been begging her to make this rice. I called her a few hours later for something else and she told me that she made the rice with Splenda instead of sugar (her hubs is trying to watch what he eats) and said "we didn't even notice the difference" she also added green onions and red and green peppers.

Don't you just love variety?? Next time I make this rice I'll def try Splenda - hmmmm... and maybe brown rice to make it even healthier!

Challah Bread

My friend and I were talking about bread and eggs. My kids are allergic to eggs and I was telling her that most of my bread recipes don't call for eggs. Then she said "oh... but there is nothing like Challah Bread" and she went on and on about it.

I had never had Challah bread and was intrigued enough to make it myself. I found the recipe online - but I tweaked it so much that the original recipe is barely there.

It turned out so delish!! I took a loaf over to my friend - she called me a few minutes later to praise my work:)
Challah Bread
3 T yeast
4 eggs
2 c warm water
½ c sugar
1 T salt
½ c vegetable oil
6 - 7 c flour

Add water, yeast, salt and sugar in a bowl. Cover and let it proof for 5-10 minutes. It will be foamy and bubbly. Add oil, eggs and half of the flour. Mix to combine, then add the rest of the flour. Mix. Knead until soft and elastic. Cover and let rise at 1 hour. Separate into 3 large pieces. Divide each piece into three more pieces. Roll into snakes and braid together. Let rise for about 1-2 hours or until almost double in size.

Brush with egg wash (1 egg + 1 T water) over bread. Sprinkle with poppy seeds or sesame seeds.
Bake at 350° for 15 minutes or until nice and golden on top.
Makes 3 loaves

Chickpea Salad with Creamy Dill Ranch Dressing

I saw this recipe on Delish - they also gave nutrition facts - 90 calories per serving 2 grams of fat and 14 grams of fiber - all that and...well...Delish!
Chickpea Salad

1 can(s) chickpeas, rinsed
3 cup(s) cucumber, peeled, seeded and diced
2 cup(s) grape tomatoes, halved (or cherry tomatoes)
1/4 cup(s) crumbled reduced-fat feta cheese
1/4 cup(s) red onion, diced
1/2 cup(s) Creamy Dill Ranch Dressing, recipe follows
Freshly ground pepper, to taste

Place chickpeas, cucumber, tomatoes, cheese, onion, dressing and pepper in a medium bowl. Mix until coated.

Creamy Dill Ranch Dressing
1 small shallot, peeled
3/4 cup(s) nonfat cottage cheese
1/4 cup(s) reduced-fat mayonnaise
2 tablespoon(s) buttermilk powder
2 tablespoon(s) white-wine vinegar
1/4 cup(s) nonfat milk
1 tablespoon(s) fresh dill, chopped
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper

With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined.

*I didn't have red onion, so I used yellow

**I also didn't have feta - wish I did!

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!!