Spinach Salad with Candied Almonds

This salad is so freakin' delish.

Spinach Salad with Candied Almonds
¼ c vegetable oil (I used EVOO b/c I like the flavor better)
2 T vinegar
2 T sugar
Salt and pepper to taste
1 bag baby spinach
1 c sliced celery
½ c chopped green onion
1 can Mandarin oranges
½ c Candied Almonds

Mix first 4 ingredients together (dressing) and set aside. Put spinach in large bowl, add celery and green onions – mix together. Drain juice from oranges and then pour oranges over salad. Add dressing and candied almonds – mix well.

Candied Almonds

Candied Almonds
3 to 4 T sugar
½ c slivered almonds

Stir over low heat until well coated. Grease foil or parchment paper and pour over it. Pat the nuts down so they aren’t so bunched up. Allow to cool and then separate.

Fruit Pizza

I posted this recipe last July - but I'm posting it again b/c it's just that good - the perfect summer dessert!
Fruit Pizza
18 oz package refrigerated sugar cookie dough
8 oz package cream cheese
8 oz frozen Cool Whip, thawed
2 c sliced fresh strawberries
2 cups blueberries
½ c sugar
1 pinch salt
1 T cornstarch
½ c orange juice
2 T lemon juice
¼ c water

Preheat oven to 350 degrees. Slice cookie dough and arrange on a greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.

In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.

For the 4th, I use strawberries and blueberries – but any fruit is good on this! I do alternating ‘rings’ of strawberries and blueberries starting on the outside rim. Spoon sauce over the top. To make sauce, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. spoon over fruit. Chill for about 2 hours, then cut into wedges and serve.

Grilled Asparagus

Another recipe I've never posted b/c it's so simple - and it's not really a recipe. We had this for dinner on Saturday night (by request from my 7 & 5 year olds) and then were thrilled to find it on the menu at our friends BBQ for the 4th (first thing gone on both nights).

I didn't take a picture initially, and when I went in for 2nds, my 7 yr old was right on my heels. There were these 2 spears left. For 1/2 a second I thought about splitting these with him, but how can I possibly take good veg away from him - no matter how much I love asparagus!! If you've never tried asparagus on your grill - you've got to do it!
1 lb asparagus spears (washed and trimmed)
Kosher salt
Fresh cracked black pepper
EVOO

Put trimmed* asparagus on a plate or cooking sheet. Drizzle with EVOO then sprinkle with salt and pepper.

Place on the grill directly or in a grill basket. Grill until just tender and lightly charred, about 5 minutes.

*If you've never made asparagus before 'trimming' is easy. Hold the spear in front of you with your hands on each end of the spear. Bend the spear (move your hands like you are making a horseshoe shape) and the area that needs trimming should snap right off.

Watermelon Salsa

I got this great recipe from my friend Haley - it's a nice change of pace as far as salsa goes - and the kids really dig it:)

Watermelon Salsa
lime juice from 2 limes
1 Tablespoon brown sugar
3/4 teaspoon pepper
1 teaspoon kosher salt
3 cups chopped and seeded watermelon
1 jalapeno seeded and chopped
1/2 red onion diced
3 Tablespoons basil (fresh)-if using dried use 1/2 as much
1-2 teaspoons balsamic vinegar

Mix together, cover and chill at least 30 min before serving.

*Make sure you taste again before serving - my hubs was my taster and he said 'it's missing something' that 'something' is usually salt - it adds the right complement to most dishes. After another big pinch of salt it was perfect!

Roasted Raspberry Chipotle Dip

I can't believe I haven't posted this 'recipe' before - maybe b/c it's so easy?

Anyway... my friend Valerie asked for an easy app idea and this is what I gave her - she reported back that it was the hit of the party (which is always the case with this one!)

This combo is to die for! You get the saltiness and crunch of the chip, the sweet and the spice of the Chipotle and the creaminess of the cream cheese...mmmmmm
8 oz. brick plain cream cheese
Fischer & Wieser's Roasted Raspberry Chipotle Sauce

Lay the brick o' cream cheese on a plate and smother with the Chipotle sauce. Serve with Chips or crackers.

Divine Crescent Rolls

I've posted my sister's fav rolls here - they are fab - but I've been making these lately (b/c they are eggless and my kiddos have food allergies) and the response to them is ridiculous - they are in high demand:)
Can't you just SEE the love??

My 7 year old (who is the pickiest eater on the planet and who also has food allergies) was surprised to see that there were only 10 rolls left (I made 24). He asked me what happened to all the rolls. I said "well, we all had one straight out of the oven, then we all had another for dinner and I took some over to the Kenny's" "what? Why did you take some to Kenny's?" "well, because they love these rolls too and we love to share with them" "can you check with me next time? I think we gave them too many."

Divine Crescent Rolls

2 T yeast

3/4 c warm water

2 2/3 c warm water

1/4 c sugar

1 T salt

3 T vegetable oil

7-8 c flour

Dissolve yeast in 3/4 c water. Add the rest of the water and the rest of the ingredients except for the flour and mix together. Add flour one cup at a time and stir until you have to use your hands to mix it. Knead dough until incorporated. Put in bowl and cover with a towel and let rise about 1 hour.

Punch dough down and divide in half. With a rolling pin, roll out one of the dough balls into a circle about 12" in diameter. Spread dough with melted butter (about a 1/2 stick will do ya). Cut into 12 pieces (like a pizza). Roll each wedge from the fat end inward. Repeat with other dough ball. Place crescents on cookie sheets - 12 to a sheet. Cover with towel and let rise until double (30 min - 1 hr) Bake in preheated oven at 425 degrees for 10 minutes or until they are nice and golden brown on top. Brush with melted butter and serve.

Make sure you share these with friends - they'll be your friends forever!

*My son loves to eat them warmed in the micro for 10 seconds then spread with butter and cinnamon sugar.

My daughter loves them warmed and spread with her fav jelly

I just love them with butter - warmed or not - they are that stinkin' good.

Jammin' Jambalaya

Lookin' through the freezer today I saw 2 things - sausage and shrimp (oh yeah, a Costco trip is waaaaay overdue). Suddenly - inspiration - why don't I try to make Jambalaya? I've never made it before, OR even tasted it before BUT but I've watched enough Emeril to know that I have to start with the 'trinity' (carrots, celery and onion) and go from there... so I pretty much winged it - but it was GOOD. Do you have a recipe? I'd love to try it!! OK then...

Jammin' Jambalaya
1 lb sausage (I had mild Italian on hand which was delish - if you are in a hurry, I'd suggest Hillshire Farm precooked sausage)
1 lb shrimp
4 celery ribs diced
1 c carrots diced
1 c onion diced
1 can (14.5 oz) fire roasted diced tomatoes
1 diced beefsteak tomato (I added it just b/c it needed to be used)
1 package Zatarain's rice (Jambalaya flavor)
1 c chicken stock

Drizzle a little EVOO in big stock pot (I used my 6 qt le creuset). Add onion, carrots and celery. Cook and stir until vegetables begin to soften - your onions will be translucent. Add tomatoes, chicken stock and Zatarain's package. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
Add shrimp and (precooked) sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and everything is incorporated. Enjoy!!

My kids even loved it! With all those veggies - I was very happy to serve this to them and to have them lap it up!

Bacon, Guacamole, Tomato and Ham Sammich

At least half the time I prepare a meal - I look in the fridge or pantry to see what has to be used - in this case it was avocados and tomatoes. What a lucky girl! Think of all the things you can do with those 2 ingredients!!
The deciding factor today was that it was lunch time and with a full house - I had to take those factors into account. So I came up with this crowd pleaser...

Bacon, Guacamole, Tomato and Ham Sammiches
Toasted bread
Mayo
Deli ham
tomatoes (whatever you have)
Lettuce
Bacon
Guacamole

I didn't use a recipe for my Guac today. I just smashed the avocados, added salt, pepper, garlic powder and diced onions together. I also added bacon. Drool factor...

Then top your sammich in the order I listed (or however you want!!!) and enjoy!

Grilled Pizza

Just an idea I had the other day... the kids wanted pizza but I did not want to turn on the oven. So, I busted out the pizza stone and cooked it directly on the grill at about 400 degrees for about 10 minutes - delish!
I used this dough recipe, then topped with pesto, mozzerella, salt, pepper, fresh tomatoes and toasted pinenuts. Yum!

Roasted Parmesan Tomatoes

I had some tomatoes that needed to be used - so this is how I used them!
Roasted Parmesan Tomatoes
Tomatoes (I had Roma)
Parmesan cheese
salt
pepper
butter

Cut your tomatoes in half, put a small pat of butter on each. Season with salt and pepper and sprinkle with parmesan cheese. (I found this awesome cheese product that I've been using a lot lately from Kraft - it's shredded parmesan, romano and asiago cheese mixture).

Broil for about 10 - 15 minutes and voila!

Breakfast Sandwich

I learned how to make this sandwich thanks to my father in law - super fast - super delish
Pete's Breakfast Sandwich
2 slices of bread (or english muffins, etc)
2 eggs
salt
pepper
garlic powder
cheese

Crack eggs into a small ramekin (you can also do this with just one egg). Season and wisk together. Put in the microwave for 1 min 20 sec (for one egg 45 sec). While that is happening, toast up your bread and slice your cheese. Layer one piece of toast, then the egg (you have to spread it out a bit) then the cheese and top with the other piece of toast!

Sausage & Shrimp in Vodka Sauce

This was a last minute - wanted to make something fabulous but didn't have a lot of time or energy dinner - that came out of my head...
Sausage & Shrimp in Vodka Sauce
Shrimp (as many as you want) *I used precooked, peeled and deveined shrimp
Sausage (I used Hillshire Farm chicken sausage that is also precooked)
Angel Hair pasta
Vodka Sauce straight out of the bottle
Onion

Cook pasta per directions on package.
Cut sausage into bite sized chunks (I used scissors to do this). Put sausage and onion in a large saucepan and cook until the onion is nice and translucent. Add the cooked and drained pasta, the vodka sauce + about a cup of the starchy pasta water. Use tongs to incorporate. Season your shrimp with salt, pepper, etc. (I seasoned them with these ingredients) and add them at the last minute - just to warm them up. Serve and enjoy!!

I asked my husband what else I could add to make this really great and he suggested green peppers or broccoli - the possibilities are endless!

*If you've never had Vodka sauce - you have to try it!! It's like a marinara mixed with an alfredo sauce - so delicious!

Shrimp On The Barbie

I am so bad about remembering where I find recipes...
Shrimp on the Barbie
1/2 teaspoon salt
1/4 garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon granulated sugar
1/8 teaspoon cayenne pepper
dash allspice
Large shrimp (as many as you need)
fresh lemon juice
1 tablespoon butter, melted

Place the shrimp onto your hot grill with the seasoning side down. Brush some more melted butter over the other side of the shrimp, followed by another light sprinkle of seasoning.
After 3 minutes or so the face down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2 to 3 minutes or until browned on the other side.

*I used precooked, shelled, deveined shrimp on my George Foreman grill – so it was 3 minutes flat (just warming them up).

Carmelized Onion Dip

Carmelized Onion Dip
2 Tbsp. olive oil
2 large Spanish onions, halved and thinly sliced
2 cloves garlic, finely chopped
1 Tbsp. fresh thyme leaves OR 1 tsp. dried thyme leaves, crushed
1/2 cup Best Foods Mayonnaise
1/2 cup sour cream
2 ounces cream cheese, softened
Salt and ground black pepper
1 tsp. paprika

Heat olive oil in 12-inch skillet over medium-high heat and cook onions, stirring occasionally, 30 minutes or until golden brown. Stir in garlic and thyme and cook 1 minute. Remove from heat and let cool.
Process mayonnaise, sour cream and cream cheese in food processor until smooth. Add onions, salt and pepper to taste and pulse a few times just until onions are coarsely chopped. Turn into serving bowl, then sprinkle with paprika. Serve with potato or tortilla chips.

Asiago Toasts

Asiago Toasts
1/3 cup Best Foods Mayonnaise Dressing with Extra Virgin Olive Oil*
1 cup shredded Asiago or Parmesan-Reggiano cheese
1 clove garlic, finely chopped
1 Tbsp. chopped fresh oregano leaves or 1 tsp. dried oregano leaves, crushed (optional)
1 Tbsp. chopped flat-leaf parsley (optional)
1/2 French baguette, cut into 18 slices
Combine all ingredients except baguette in small bowl.
Arrange baguette slices in a single layer on baking sheet; spread cheese mixture on baguette. Broil until the cheese is melted and golden, about 3 minutes.

*I didn't have that particular mayo - so I lightly drizzled the slices of bread w/EVOO and then used regular mayo for the spread - t's good...

Avocado Corn Salad with Creamy Salsa Dressing

I get emails from Best Foods (and coupons too!) and they have recruited Bobby Flay to invent some delicious recipes - this is one of them - so delicious...
Avocado Corn Salad with Creamy Salsa Dressing

1/4 cup Best Foods Mayonnaise

1/4 cup prepared salsa (one made with garlic, chiles and cilantro preferable)

2 Tbsp. fresh lime juice OR red wine vinegar

1 medium head romaine lettuce, shredded

1 ripe avocado, peeled and diced

1 large beefsteak tomato, halved, seeded and diced

1 cup fresh corn kernels, or frozen kernels, thawed

4 ounces Monterey pepper Jack cheese, dicedCorn tortilla chips, crumbled

Process mayonnaise, salsa and lime juice in blender until smooth, adding water if necessary to thin to dressing consistency. Season, if desired, with salt and pepper.

Arrange lettuce in large bowl and toss with 1/2 of the dressing. Gently toss in remaining ingredients except corn chips. Drizzle with remaining dressing, then top with corn chips.

*I added cucumber and jicama - so yummy!

Navajo Tacos/Navajo Fry Bread

I overheard someone in the grocery store talking about having a Navajo Taco for lunch and I just HAD to have one too. Making the Navajo Fry Bread is so much easier than I thought it would be - and soooo delicious.
Here is a plain piece of Navajo Fry Bread...
My girls helped me roll them out into 8" circles (see easy!)

and here is the final product... super delicioso!

Navajo Fry Bread
4-5 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
2 cups water

Mix dry ingredients. Stir in water and milk. Knead dough until incorporated. Cover and let rest 15 minutes.
Heat 1" vegetable oil in a deep skillet to 350 degrees (I use a candy thermometer).
Split dough into 6 pieces and roll them out until they are about 8” big. In the hot oil, quickly brown on both sides. Drain on paper towels.

Top with ground beef, shredded chicken, refried beans, pinto beans, black beans, corn, grated cheeses, salsa, lettuce, green onion, sour cream - whatever!

Jicama Chips

I LOVE jicama. It's especially good in salads. It's a root vegetable that has a sweet tang. I'm not going to lie. When you pick it up at the grocery store - it's pretty darn ugly. But once you cut away the outer layer - that sweet, delicious veggie comes to life.

I often slice the jicama in half and then make jicama 'chips' as a snack. My kids LOVE them!! I serve them with salad dressing or sometimes with a little honey. My kids will eat them plain too - a delicious, nutritious snack!

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).