Soup in a Bread Bowl

Isn't this so cute? I picked up these pumpkin looking bread bowls at the grocery store and made a quick potato corn chowder for a festive fall dinner.

I used scissors to cut the tops off the bread bowls, then hollowed out the delicious bread inside and set it aside to be shared and dunked at the dinner table, then filled the hollowed out bowls with delicious soup!!

I made the soup in less than 30 minutes - and with these fun bowls - this is a meal the family will remember!

The soup isn't really a recipe - it's just Bear Creek potato soup (dry mix) and then anything you have around. I fried up some southern style hash browns in it's own pan, then in the soup pot, sautéed some onions, followed the directions on the package then added the cooked hash browns, corn, ham and cheese that was left over from a party tray the night before and voila!

My husband isn't really a soup enthusiast and he was the first one done! The kids thought it was so fun that you could eat the bowl… I'll definitely be doing this again.

Green Chili Frittata

This could also be named "Kitchen Sink Frittata" because you can use any leftover ingredients you have in your kitchen. The main components in this dish are the eggs and the milk - add whatever else you have on hand and WAHOO!! No wasted food!

I made Green Chili Enchiladas the other day and had leftovers of what went inside the enchiladas - minus the chicken - basically a bunch of veg… so I turned it into this!

Green Chili Frittata
1 onion, diced
1 clove garlic, minced
6 eggs
1 c heavy cream or milk
1 c frozen corn
1 c diced tomatoes
1 c black beans (drained)
Roasted green chilis!!!!*
Cheese
Salt and pepper to taste

Add the eggs and the milk together and whisk until incorporated.

If you are starting from scratch - and not with leftovers: sautee onions until translucent. Add all other ingredients except cheese - bring to a simmer.

Add the chili mixture to the egg mixture, add shredded cheese - stir until incorporated.

Butter an oven safe skillet (I use a 10" cast iron skillet) - pour mixture in - add extra cheese on top if you are totally crazy for cheese like I am and bake it at 375 for 40-45 minutes. You want the edges to be nice and brown. Let it sit for 5 - 10 minutes before serving.

* HUGE TIP ALERT!! I lived in New Mexico for 7 years - yes - the home of the Hatch Green Chili. When I don't have freshly roasted Hatch Green Chili (or freshly roasted and flash frozen by yours truly) I either buy the Hatch brand OR a brand called "505 Southwestern" which is roasted green chili peppers with lime juice - oh. so. delicioso. We moved out of New Mexico state a few months ago and the ONE THING my husband insisted on was that I would buy a new (large bottle 2 pack) of 505 every time I went to Costco before we moved. We moved out of state 3 1/2 months ago and we are on our last of 10 bottles!!!! I actually did a post on our tradition of picking up a 25 lb box of chili's, having them roasted, peeling them and dividing them into serving sized baggies and also into homemade green chili sauce - but it was on my family blog that has been outdated forever.

Sausage & Bow Tie Pasta with Vodka Sauce

Sausage & Bow Tie Pasta with Vodka Sauce
1 - 1 1/2 lbs sausage
3/4 - 1 lb pasta (I use bow ties a lot but anything will do)
1 c heavy cream
1 c tomato sauce (I've even used pre made marinara in it's place)
1 T EVOO
1 T Butter
2 cloves garlic
1/2 - 3/4 c chicken stock
Parsley, basil, salt & pepper to taste* Fresh Parsley and basil are the best - use it if you can.

In a deep pan (like my large Creuset) crumble and brown the sausage until it is no longer pink. When you are finished - set the sausage on a separate plate covered with a paper towel to soak up some of the grease.

Using the same large pot you used for the sausage, fill with water and set to boil for the pasta.

Meanwhile, dice your onion, garlic, parsley & basil.

Sautee your onion and garlic in butter and EVOO. When the onion is nice and translucent, add the chicken stock. Now, it's probably time to add your pasta to the boiling water - do that.

Then add tomato sauce and slowly add the heavy cream. When it is all incorporated add the cooked sausage to the sauce and incorporate that. The pasta should be ready to drain. Reserve 1 cup of the pasta water just in case the sauce is too thick for your preference.

After the pasta is drained, add the sauce (now including the sausage) into the large stock pot with the noodles. Add parsley, basil, salt and pepper. Serve!

*I hope this recipe makes sense - I make it all the time so it might seem all over the place - and sorry about the picture! I grabbed my sons lunch bowl with some leftovers the next day for the pic.

Breakfast Bake

Boy howdy do I love a good breakfast. My husband it the breakfast KING - when he is home he spoils us with omelets, waffles, pancakes, fried eggs, scrambled eggs - THE WORKS!

BUT - when he's not home we usually settle for cereal and once in a while I'll bust something delicious out - like this little number… I didn't have a recipe just whipped it up and DANG!

Breakfast Bake
1/2 - 3/4 bag frozen hash browns (diced or shredded)
Deli ham diced in bite sized pieces
7 Eggs
1 c Milk
1/2 t mustard powder
Salt, pepper, garlic powder to taste
Cheese - I used shredded cheddar

Mix eggs, milk and seasonings together - set aside.

In a 9x13" casserole dish, spray with PAM and line with hash browns. Sprinkle with ham and cheese then pour egg mixture over the top.

Bake at 350 degrees for 45 minutes or until a knife comes out clean.

Back to School Breakfast Ideas

I took a loooooong break from blogging - I've been busy moving out of state - living with my in laws while waiting to find and close on a new house - and now that we are finally here and mostly unpacked - I'm BACK!

3 of my kids started school, dance, soccer, scouts, tennis, etc. a couple of weeks ago and we are BUSY!! I am going to do a few posts on "game nights" those nights that you are running all over the place and you don't have time to make a meal at dinner time - and everyone needs to eat - but not all at the same time - you know those nights? Stay tuned...

I have found a couple of solutions to having your kids eat a hearty breakfast THEMSELVES without making a mess!!

1. Einstein Bros. Bagels has a deal running right now where you can get a bakers dozen of bagels for $6 every Monday. Six dollars people!! I buy a big tub of plain cream cheese at Costco (which I also use in many dinners and appetizers) and make sure not to buy any "gourmet" bagels so I can stick to $6 flat.

2. Green Monster Smoothies!! These are super delicious - the kids AND the parents love them! I make a big batch and freeze them in single servings.

3. Make ahead Breakfast Burritos!!! These are sheer genius. I can get 10-12 per batch!

Breakfast Burritos

12 tortillas

10 eggs

1/2 - 3/4 bag frozen shredded hash browns

16 oz package Jimmy Dean sausage 

1 medium onion, diced

Shredded cheddar cheese

Salt, pepper & garlic powder to taste

Cook the sausage (with the onion) and the hash browns according to the package directions - don't forget to season the hash browns. So far, I have just used scrambled my eggs. I add a splash of milk, salt, pepper and a little garlic powder. 

I put the ingredients into an "assembly line" and have my kids make their own. I stand at the end of the assembly line listening to them ooh and aaah over just how delicious breakfast will be every morning and then I fold the burritos and wrap them in saran wrap. They mark the burritos with their initials and stick them in a designated section in the refrigerator.

In the morning, they remove the saran wrap and wrap it in a paper towel. Microwave for 60 seconds! They eat them with ketchup, salsa, sriracha or tabasco, my daughter even eats hers with sour cream.

You can also freeze these - but since these have run out before Friday every week - we're sticking with the fridge.

*Make these your own!! Ham, bacon, spicy sausage, chicken sausage, pepper jack cheese - tons of options! 

Asian Crunch Salad

There are many variations of this salad - the common factor is ramen noodles and cabbage. I like all the variations I've ever tried for as long as I can remember. Tonight, I was craving it but didn't have what I needed to make my old stand by - and boy howdy I'm so glad!!

I'll be sticking with this version! The only addition I would make is add grilled chicken next time. I made this in-between my "bus driver" duties for the kids - so I didn't have time to defrost and grill the chicken.

Asian Crunch Salad
Dressing:
1/2 c evoo (I love Kirkland's Mediterranean blend oil)
1/2 c sugar
1/3 c rice vinegar
1 - 2 T Ponzu (citrus seasoned soy sauce)
salt and pepper to taste

Salad:
16 oz bag shredded coleslaw (or 1 head napa cabbage, shredded)
2 bags Top Ramen, crumbled (any variety)
Mandarin oranges (as many as you like - I like a lot)

Topping:
NUTS! Cashew pieces were awesome but slivered almonds, peanuts or sunflower seeds would also be good

Combine all ingredients for dressing, incorporate well and pour over the salad ingredients. Toss and refrigerate for at least an hour.

Top with nuts and thank yourself for this delicious bit of heaven!

Brussels Sprouts That Your Kids WIll Devour!!

I had the amazing opportunity to go to High School In Brussels, Belgium. My entire family moved there and man o man did we have the experience of our lives. 

I went to the International School of Brussels. English was the primary language but other languages were taught and many cultures were incorporated into our education.

I had the rare opportunity to have dinner with one of my awesome friends from ISB last month in Santa Fe while she was here on business. She looks more amazing than ever and told me that she is in the midst of a brussels sprout obsession.

Tonight at the grocery store I tapped into that obsession and texted her for her fav reciepe and she came through...

Tonight we had grilled pork tenderloin, brussels sprouts and rice - pork tenderloin and rice are faves amongst our children in this house.

We had a bigger crowd than usual last night - the usual 6 of us + my 10 year old had a friend over. They were a hit with EVERYONE adults and kids from 11 - 2. The Brussels sprouts were gone first - and I made a TON of them. Delicious recipe - one we'll eat again and again!!

Sautéed Brussels Sprouts & Bacon via Christina Fiorenza Davis
1 lb bacon - cut into small strips fried
5 lb brussels sprouts
EVOO
Fresh cracked black pepper
Kosher salt

Once bacon is fried - use a slotted spoon to drain the bacon on paper towels

Add thinly sliced brussels sprouts into the bacon fat and sauté until tender. Course salt and fresh black pepper as needed.

Garnish with bacon and toasted pine nuts!

Enjoy!

Christmas Prep

I should've done this earlier - but better late than never - right??

MENU
CRUDITES & AMUSE-BOUCHE
Bell peppers
Carrots
Cucumber slices
Cheese
Black olives
Blue cheese stuffed green olives
Artichoke dip & chips
*We usually also do asparagus wrapped in ham - but I dropped the ball

DINNER
Sweet Broccoli Salad
Jen's Rolls
Ham
Ham Sauce 
Decadent Mashed Potatoes (usually we have Funeral Potatoes but we just had them last week & the kids are craving my mash)


December 23

Sweet Salad Dressing for the Broccoli Salad: My dressing is usually pink by the time I dress the salad bc of the purple onion in it - but I didn't feel like cutting onions today. This dressing just gets better the longer it sits - no brainer!

 Ham Sauce: Game changer people. So glad I found this. Also gets better the longer it sits.

Artichoke Dip: add all ingredients and combine thoroughly, put in a 9x13" casserole dish, cover w plastic wrap and put in your refrigerator. Christmas Day, bring it out of the fridge about an hour before you want to cook it (I generally take it out after breakfast so we can munch on it in the afternoon) then bake at 450 degrees for 30 minutes. Serve with tortilla chips, bread chunks, celery sticks, carrots - whatever!!

December 24
Decadent Mashed Potatoes make and refrigerate instead of putting in the oven. Pull out after breakfast so it has time to come up to room temperature before putting it in the oven.
Sweet Broccoli Salad - make and dress

December 25
Mis en place (cutting/prep) for apps
Ham
Rolls

DONE!!!

Dill Pickles

Dill Pickles
2 large cucumbers (or 4-6 pickling cucumbers), cut into spears or sliced


16 sprigs fresh dill, divided


4 garlic cloves, smashed, divided


4 tsp black peppercorns, divided


4 pinches red pepper flakes, divided

For the Brine:
4 cups water
8 tablespoons white vinegar
3 tablespoons kosher salt

Add 1 crushed garlic clove, 1 teaspoon of peppercorns, 1 pinch of red pepper flakes and 2 springs of dill to the bottom of four pint-size canning jars.

Add the cut cucumbers to the jars, packing them tightly and adding as many as you can without forcing them into the jars.

In a 4-cup measuring cup or small bowl, stir together the water, vinegar and salt until the salt has completely dissolved. Pour the brine mixture into each jar, completely covering the cucumbers. Add 2 additional sprigs of dill to each jar and affix the lids.

Refrigerate for at least 12 hours, but preferably up to 2 days before eating (this allows the flavors to fully absorb). If you remember, give the jars a gentle shake every now and then during this initial chilling time. The pickles will last up to 2 months in the refrigerator.

Bread and Butter Pickles

I decided that I wanted to show my girls how to make pickles - but I've never made them before. I did a little research and came up with these - and man o man are they delicious!!

Bread and Butter Pickles

5½ c (about 1½ pounds) thinly sliced pickling cucumbers


1½ T kosher salt


1 c thinly sliced sweet onion


1 c granulated sugar


1 c white vinegar


½ c apple cider vinegar


¼ c light brown sugar


2 tsp Ball mixed pickling spice

Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.

Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar and Ball mixed pickling spice in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

Hamburger Soup

Mr. Man is getting so big. I have encouraged my kids to cook and experiment since they were old enough to dump cans of beans into a crock pot. He has really taken an interest in cooking and for the last year or so has talked about being a chef and having his own restaurant. 

He is in our local Boy Scout program and a friend of mine organized a way for the Scouts to earn their cooking badge in 4 classes this summer - love that I have such amazing friends!! 

One of the things the Scouts made in one of their classes was Hamburger Soup. They sent homework home with him and he had to meal plan for 3 meals a day for 3 days. One of the dinners he wrote down was Hamburger Soup. 

We turned the page after he had completed the menu plans and DOH! Read that he had to make a breakfast, lunch and dinner from the menu plan he just created. SOOOOO… Hamburger soup...

Hamburger Soup
2 1/2 lbs lean ground hamburger
1 onion, diced
3 cloves garlic
14 oz can diced tomatoes
3 c beef broth
4 whole carrots, peeled and sliced
5 whole red potatoes, chunked
3 T tomato paste
1/2 t kosher salt
1/2 t black pepper
2 t dried parsley flakes
1/2 t ground oregano
1/4 t cayenne pepper

Brown hamburger, onion, and garlic. Add the rest. Stir all together and bring to a boil. Reduce heat and simmer for 20 minutes.

*My family bumped up the salt and pepper quite a bit. My husband, daughter and I also added a little hot sauce to ours. A great meal to feed a large group - and mild enough for all palettes. That's where the extra seasoning comes in if you're so inclined...

Summer Squash Gratin

I asked for recipes for squash and zucchini from friends on fb and this is one response I got. It's from HERE She calls it "Summer Squash Gratin with Salsa Verde" Having lived in New Mexico for the last 6 years, I have been SCHOOLED in the ways and of the importance of Salsa Verde. Salsa Verde - this is not - not even close. 

I've made a few changes and liked what I came up with! 

Summer Squash Gratin
2 pounds summer squash (or zucchini - whatever you have!)

1 1/2 c panko
3 Tbsp butter
3/4 c thinly sliced shallots
1 c grated gruyere cheese (I always add more cheese)
1/4 c dressing (below)
Salt & pepper

Dressing
1 T thyme leaves
1 t oregano leaves
1/4 c coarsely chopped mint leaves
1 c coarsely chopped flat-leaf parsley
2 small cloves garlic
1 salt-packed anchovy, rinsed and bones removed (or 2 t anchovy paste)
1 T capers, drained
1/2 cup olive oil
1/2 lemon, or more to taste

Heat your oven to 400°F. 

Place breadcrumbs in a small bowl. In a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty. Carefully pour (in a small drizzle at first) over breadcrumbs and be sure to scrape out any brown bits from the pot. Toss crumbs to evenly coat.

Make the dressing by blending the herbs in a food processor or blender with garlic, anchovy and capers until it forms a paste, scraping down as needed. With the machine running, stream in the olive oil in a drizzle. Season with salt and black pepper. Add lemon juice to taste.

Add shallots, gruyere, half the breadcrumbs, 1/4 cup dressing and some freshly ground black pepper to the bowl with the summer squash and toss. Transfer to a 9×9-inch baking dish. Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.

Garlic Herbed Butter

Flavored butter!! Yum! I eat this on toast, on salmon, with ciabatta and I just read that one of my culinary idols, Tom Colicchio, uses herbed butter on his turkey!! Give it a whirl!

Garlic Herbed Butter
2 cloves garlic
2 Tbsp fresh parsley
2 Tbsp fresh chives
1 Tbsp fresh lemon juice
1/2 c butter, softened


Combine ingredients in food processor and pulse. Place onto a piece of wax paper and form into a log. Wrap in wax paper and twist ends. Refrigerate.

Green Goddess Mayonnaise

I saw a recipe for a Green Goddess Sandwich on Pinterest here. I plan to make a sandwich very similar to that one this week - but tonight - I already planned to have hamburgers - so I decided to make Green Goddess hamburgers!!

They were so delicious. I used our family's favorite beef patty, cheddar, havarti, avocado and tomato - so good!

Green Goddess Mayonnaise
1 c mayonnaise
1/3 c chopped chives
1/3 c chopped fresh basil leaves
1/4 c freshly squeezed lemon juice
2 tsp minced garlic
2 tsp anchovy paste or 2 anchovy filets
2 tsp kosher salt
1 tsp freshly ground black pepper

Combine all ingredients with your immersion blender. Chill in the fridge at least 30 minutes before serving. Enjoy!

Fried Zucchini and Dipping Sauce

We planted a garden this year - we have zucchini, summer squash, butternut squash, calabacita squash, pumpkins, watermelons, tomatoes, bell peppers, jalapeños and herbs coming out of our ears.

I've come up with some pretty creative ways to eat these items - and yesterday I broke down and bought a deep fryer. A deep fryer. I know. When my husband saw it he said "uh. We really don't eat deep fried food - what are you going to use that for?" hahaha. We'll see how this kitchen accessory fares here.

Most of my recipes are a combination of at least 2 recipes or have been inspired by something I read or saw. I saw this recipe on the Food Network "Neely's Fried Zucchini"but had to make changes bc of our egg and peanut allergies. I also make the dipping sauce - which was good but not fantastic - still on the search for a perfect compliment to this fried zucchini...

Fried Zucchini
Canola oil, for frying
3 large zucchini, cut into 1/2-inch rounds
1/2 cup all-purpose flour
1 1/2 cups panko bread crumbs
1/4 cup finely grated Parmesan
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 1/2 c milk

1/2 c sour cream

Dipping Sauce
Ranch dressing
1 cup sour cream
1 medium shallot, finely chopped
1 tablespoon chopped chives
1/4 teaspoon cayenne pepper

Preheat oil in a deep-fryer to 350 degrees F.

Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes and salt and pepper, to taste. In a third plate add sour cream and milk. Whisk the sour cream and milk together to get a good consistency (this is where you would normally use eggs). Dredge the zucchini in the flour, followed by the milk and finally in the panko.

Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 2 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper.

For the sauce:

Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.

Watermelon and Halloumi

I have been LOVING watermelon salads this summer. I found this recipe in the July/August issue of Food Network Magazine - it's a good one from Michael Symon.

He uses Halloumi (a Mediterranean/ Greek cheese) and I couldn't find that here at my local grocery - but I did find Queso Panaela (a Mexican cheese) here and that is a good substitute. They both can be heated to high temperatures without melting…

Watermelon and Halloumi
1 tsp minced shallot
1 tsp minced garlic
Kosher salt
1/4 c red wine vinegar
1 T honey
1/2 c plus 1 T evoo
2 T sliced almonds, toasted
2 T chopped fresh mint
8 small wedges seedless watermelon (I did big steaks)
8 oz Halloumi or Queso Panela cheese, cut into 8 slices

Place shallot and garlic in a mixing bowl and add a pinch of salt. Add the vinegar and honey and whisk. Slowly whisk in 1/2 cup olive oil, then add the almonds and mint.

Place the watermelon in a shallow dish. Pour the dressing on top, cover and let marinate 1 hour in the refrigerator.

Heat a large skillet over medium heat and add the remaining oil. Sear the cheese 1 minute per side, them remove from the pan. Top each with a piece of marinated watermelon.

*I didn't add the almonds to the marinade - I like them crunchy. I also put the cheese on top - super delicious!!

Yocum's Italian Pasta Salad

My husbands cousin brought over this life changing pasta salad for a family party several years ago. We couldn't stop eating it. I've made it several times since - but just recently realized I'd never posted the recipe! Shame on me :)

I made it again for a 4th of July BBQ we had - and as usual - it was a hit!

Yocum's Italian Pasta Salad
16 oz pasta (I like the tricolored spirals)
Italian dressing (your favorite - I used Olive Garden's brand)
Sun dried tomatoes (+some of the oil from the jar), diced
Feta, crumbled
Salami or summer sausage, diced
Bell peppers (all 4 colors), diced

Cook pasta as directed on package. Combine all ingredients. Refrigerate until serving - the longer the better!!

Grilled Stuffed Mushrooms

These are AMAZING!!! My husband picked up some stuffed mushrooms at our local grocery store a few days ago. They were so good - they were the first thing gone - and the favorite of the night. Considering we had both chicken and steak kabobs with onions and assorted peppers along side roasted potatoes - that is really saying something.

I made these a few days later and the kids couldn't get enough. Next time I am going to use big portabella mushrooms and serve them like steaks… drooling…

Grilled Stuffed Mushrooms

1 medium prepackaged container of baby bella mushrooms
Fresh spinach, roughly chopped
Mozzarella cheese, shredded
Salt, pepper, garlic powder to taste

Wipe mushrooms with a damp towel. Add spinach to each mushroom. Top with mozzarella, sprinkle with salt, pepper & garlic powder. Grill on medium heat for about 15 minutes - until the cheese is all melty and the mushroom gives when you pick it up with tongs.

*You can also cook these in the oven at 350 degrees for about 20 minutes.

Eggless Zucchini Bread

We planted a garden this year - it has been so fun watching everything grow! I'll post pictures of it soon. We planted a few varieties of squash, zucchini and pumpkins. Lots of herbs and of course tomatoes.

The first to grow were the zucchinis!! Some of them great big! One of my kids is allergic to eggs, so I searched for a recipe that didn't include eggs - found one!

Eggless Zucchini Bread

1/2 cup unsweetened applesauce
1 cup vegetable oil
2 cups granulated white sugar
2 cups shredded zucchini (peeled or unpeeled)
1 Tbsp vanilla extract
3 cups all-purpose flour
1 tsp each baking powder, baking soda, and salt
1 Tbsp pumpkin pie spice

Combine all ingredients in order in large mixing bowl. (If desired, add in 1-1/2 cups chocolate chips coated with flour to prevent sinking.) Pour into 2 large greased loaf pans. Bake 45 to 50 minutes in 375 degree oven. Cool 10 minutes in pan then remove to wire rack to cool completely.

Quinoa Stuffed Bell Peppers

I saw this on Pinterest - of course - I've made a few variations of quinoa salad many times - we love it. See my regulars HERE & HERE but I haven't tried it this way yet!

Just before I took this picture - this raggedy little 6 year old said "Mom - I luuuuv quinoa!"

Quinoa Stuffed Bell Peppers
3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded

INSTRUCTIONS
Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheese, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.

Kid Friendly Pasta Salad

I got this recipe from the Pioneer Woman, Ree Drummond and only changed it a bit. I didn't have tomatoes on hand and I actually ran out of Cheddar cheese (GASP!) so I used Colby Jack - really any cheese will do - this would be good with mozzarella or swiss too.

Kid Friendly Pasta Salad

12 ounces fun-shaped pasta, such as radiator

8 slices thin bacon

3/4 cup mayonnaise

1/4 cup whole milk (I used 2%)

4 tablespoons white vinegar

1/2 teaspoon salt

1/4 cup sugar

10 ounces grape tomatoes, halved lengthwise

1/2 pound Cheddar, cut into small cubes

3 green onions, thinly sliced

Ground black pepper

Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.

Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.

For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar in a small bowl.

Stir together the pasta, dressing, tomatoes, bacon, cheese and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.

Asian Salad with Peanut Dressing

I saw a similar salad on the Food Network site. I adapted both the dressing and the salad to accommodate the ingredients I had on hand. It was so good! Fresh and crunchy with a little heat.

Asian Salad with Peanut Dressing
Salad

1/2 head of Napa Cabbage

Shredded carrots

4 green onions, diced

Mandarine oranges

Peanuts (crushed into small bits)

Dressing
1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
Few drops of Sriracha to taste
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons sesame oil
1/2 cup canola oil
Salt and freshly ground pepper to taste

You know what to do…

Let the dressing marry in the refrigerator for at least an hour before dressing the salad. Top with crushed peanuts and serve immediately.

Grilled Caesar Salad

As I said - my husbands favorite meal includes Caesar Salad. I wanted to do a spin on it - and this is what I came up with…

Kind of a "wedge salad" idea. He loved it! Make this delicious Caesar Dressing with it!! 

I love the Tanimura & Antle Artisan Romain lettuce heads - I find them at Costco - the package they come in actually inspired me to grill the lettuce!! 

Grilled Caesar Salad

2 romaine heads of lettuce cut in half length wise 

EVOO

Parmesan Romano (I like the shredded kind - not the powdery stuff)

Asiago

Croutons

Caesar Dressing

Heat up the grill on Med/High for a couple minutes (or wait until you take the meat you are grilling off to rest and put the Romaine heads on).

Prepare the lettuce by drizzling both sides of the wedge with olive oil. My favorite is the "Mediterranean Blend Oil" they sell at Costco (I feel like I should be getting paid for all these Costco references - haha) It is a blend of Canola, Olive and Grape seed oils. It is absolutely FANTASTIC!

Grill for about 45 seconds per side.

Drizzle with Caesar dressing. Sprinkle with shredded Parmesan Romano. Use a vegetable peeler to shave the asiago and add those too. 

Serve with croutons (sorry they aren't pictured). YUMMY!!!

Caesar Dressing

My husbands favorite meal is steak, potatoes and Caesar Salad. 

6 or 7 years ago, I stopped buying bottled dressing and have been making dressing from scratch. As a friend of mine said - the thing that really takes a salad over the top is the dressing! I've made this a few times recently to perfect it and it is so delicious!!

I got this recipe off the Food Network site - it's a Pioneer Woman recipe.

Caesar Dressing

4 whole anchovy fillets

2 1/2 T Dijon mustard

1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)

1 teaspoon Worcestershire sauce

2 cloves fresh garlic, peeled

1/2 whole lemon, juiced

1/2 cup olive oil

1/4 cup freshly grated Parmesan

Freshly ground black pepper

Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.

With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.

*Note that I didn't add salt. The anchovies are salty enough for this dressing.

Jack's Favorite Salsa

My son loves to cook. He has been saying that he wants to be a chef and own his own restaurant for several years now. He is 11 and is quite the cook!!

He is always trying to think of new combinations and new recipes.

He took an after school class last semester called "cooking and baking" that was taught by my good friend Lisa Hatch, and upped his game. His Dad is currently teaching him how to use the grill. He grilled hot dogs for us the other night and they were perfect!

Anyway… this is his go to salsa recipe - he got it from his teacher! Its a good "go to" because there isn't a lot of prep work involved.

Jack's Favorite Salsa
2 14.5 cans Del Monte Stewed Tomatoes with jalapeño, cumin and garlic *important ingredient!!
4 green onions, coarsely chopped (if we don't have green we use 1 med yellow, diced)
1 handful of cilantro, coarsely chopped
1 T lime juice
Pepper to taste

Put all ingredients into a blender. Blend for 5-10 seconds or until slightly chunky.

Sometimes (like this time) he adds 1 can of green chilis
and sometimes he adds a few pinches of sugar.

Delicious!!