Low Fat Monkey Bread

 So I contemplated going on a fast from sugar for awhile.  That lasted about one day until I decided to make this.  I'm telling you, I think my relationship with sugar is borderline stronghold status.  Someday soon I probably ought to go cold turkey for awhile, but not today.

I'm not really sure why it is called Monkey Bread, it contains absolutely no monkey and no monkeys were harmed in the making of it.  Perhaps, it is because it is so easy maybe even a monkey could make it.

There are certainly a lot of versions of Monkey Bread out there and I think between the various sleepovers I went to as a kid, I've probably tasted a lot of them.  This is my favorite.  It's made with frozen bread dough and instead of using gobs of butter, you make a cinnamon caramel sauce on the stove with just a touch of butter, milk and (I admit, quite a lot of) sugar.

The Monkey Bread pictured is actually a half batch.  I made a full batch of the sauce, though, which meant I had leftovers to experiment with.  My initial research findings: it makes an excellent dip for sliced pears and when stirred into coffee with cream, it makes a darn close imitation of a Starbucks' Cinnamon Dolce Latte (the coffee that tastes like a cinnamon roll--how could you go wrong?). 

Monkey Bread
1 1/4 cup granulated white sugar, divided
1/4 cup packed brown sugar
1/4 cup milk
2 tablespoons butter
1 3/4 teaspoons ground cinnamon, divided
2 (1-pound) loaves frozen white bread dough, thawed (or 24 unbaked balls of dough for dinner rolls, cut into fourths)
cooking spray

Combine 1 cup granulated sugar, brown sugar, milk, butter and 1 1/4 teaspoons cinnamon in a small saucepan.  Bring to a boil, cook 1 minutes.  Remove sauce from heat; cool 10 minutes.

Combine 1/4 cup granulated sugar and 1/2 teaspoon cinnamon in a shallow dish, stir well.  Cut each loaf of dough into 24 equal portions.  Roll each portion in sugar mixture; layer dough balls in a 12 cup Bundt pan coated with cooking spray.  Pour sauce over dough; cover and let rise in a warm place, free from drafts 35 minutes or until dough has doubled in size.

Preheat oven to 350 degrees.

Uncover dough, bake at 350 degrees for 25 minutes or until lightly browned.  Immediately loosen edges of bread with knife.  Place a plate upside down on top of pan and invert bread onto a plate.  Drizzle any remaining syrup over bread.  Serve while still warm. 

Recipe Source: The Best of Cooking Light
P.S. I'm linking this recipe to The Frugal Girls Chic & Crafty Party! 

Peach Banana-Berry Smoothies

Silas, my five year old, has just discovered his first loose tooth.  Loose teeth really give me the shivers. They are just plain creepy.  He is constantly wanting to show me its wiggly progress which makes me cringe.  His loose tooth has given him a bit of trouble when eating.  As the nice mother I am, I made these smoothies to give him an easy to eat breakfast (although maybe to expedite the loose tooth falling out process, perhaps I should be serving him whole apples to bite into...).

This recipe is obviously just a starting point.  Smoothies are a great opportunity to use just about any combination of fruits (and vegetables!) you have available.  Feel free to mix, match and customize!  I've gotten used to throwing in a handful of fresh spinach leaves and a spoonful of ground flax seeds to sneak in even more nutrition.  Those little extras are completely optional, but I can assure you that they blend right up and don't affect the flavor a bit.

Also, as I've been highlighting quick, weekday breakfasts, a smoothie recipe definitely needs to be included! 

Peach Banana-Berry Smoothies
makes about 3 cups
1 banana, peeled, frozen and broken into chunks
1 cup frozen blueberries
2 whole peaches or nectarines, pit removed and cut into chunks
1 cup plain yogurt
1 tablespoon ground flax seeds (optional)
1 handful fresh spinach leaves, washed and dried (optional)
milk or fruit juice as needed

In the pitcher of a blender, place in order: yogurt, peaches, blueberries, banana chunks, spinach and flax seeds (basically, you want the more juicy kinds of fruit and any liquid on the bottom.  Blend on high speed, stopping and scraping down any stubborn pieces of fruit as needed, until smooth.  If mixture is especially thick, you can add a splash of milk or juice.  If it is too thin, a few ice cubes can help. Pour into glasses and enjoy, drinking through straws preferable. 

Note: I like to put any fruit that is starting to get close to past its prime into smoothies.  If I'm not going to use it right away, it's great to freeze it in chunks and have it ready to throw into the blender at a moment's notice.  Once bananas are overripe, I will peel them, place them in baggies and throw them in the freezer. 

Also, lots of surprising fruits are great in smoothies---try whole grapes, chunks of cantaloupe or honeydew, kiwi, peeled oranges, pineapple, kiwis, mango...I know a friend who always throws a few baby carrots into hers and another friend who puts raw beets into her smoothies (I hear they make it a lovely pink color, but I've yet to try). 

Senegalese Style Peanut Stew

We had some friends we hadn't seen in a long time over for an impromptu lunch last week.  The ingredients I had on hand were for a dish I was wanting to make from my favorite vegetarian cookbook ("How to Cook Everything Vegetarian" by Mark Bittman).  A Senegalese-style (as in the African country of Senegal, where peanuts are a primary crop and sweet potatoes are also featured prominently--thank you, Wikipedia!) peanut stew (and a vegetarian one at that!) was not what I would have planned on serving company (why couldn't I have had some nice deli turkey in the fridge???). 

Anyway, our friends arrived and when they found out what I was making exclaimed, "You don't have to make something vegetarian just for us!"  Turns out, they've started eating primarily vegetarian and it was a very nice coincidence.  Over some very sweet catching up with our friends, we became such fans of this hearty, complex stew that I made it again this week (plus I needed to make sure to get a picture!). 

Serve it with a scoop of hot cooked rice or couscous to round it into a very satisfying meal. Here it's pictured with cooked millet which is a small, round grain found in African cuisine.  I found it at my local health food store, but familiar white rice was great with it.  It's so good, you'll be fighting over who gets to take the leftovers for lunch the next day!

Senegalese Style Peanut Stew
3/4 cup shelled, roasted peanuts, roughly chopped
2 tablespoons vegetable or peanut oil
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
1 medium red onion, halved and thinly sliced
1/2 red bell pepper, diced
pinch of cayenne pepper, more or less to taste
salt and freshly ground black pepper
6 cups chicken or vegetable stock
2 (about 1 pound) sweet potatoes, peeled and cut into large chunks
1 15 ounce can diced tomatoes, with juice
1/4 cup peanut butter
1 bunch kale or collard greens, washed thoroughly and cut into wide ribbons
juice of half a lime
1/4 cup chopped cilantro

Heat oil over medium-high heat in a large pot.  Once hot, saute onion, bell pepper, ginger and garlic stirring occasionally until softened--about 3-5 minutes.  Add 1/2 cup of the peanuts, cayenne pepper and salt and pepper. 

Stir in the stock, sweet potatoes and can of tomatoes.  Bring to a boil, turn the heat down to medium-low and simmer, partially covered, stirring occasionally until the potatoes are tender, about 10-15 minutes.

Stir in the peanut butter and kale.  Cook just until the greens are tender--3-5 minutes.  Stir in lime juice and cilantro.  Taste and adjust seasoning and serve, garnished with the remaining peanuts and cilantro.  
Recipe Adapted from "How to Cook Everything Vegetarian" by Mark Bittman

Honey Mustard Baked Chicken Nuggets

This dish got me the best reception I've gotten in a long time--and that was even before we had started eating.  My 19 month old kept saying "WOW!" and "Yeah! Yeah! Yeah!" in anticipation of these easy baked nuggets. I've never met a kid who doesn't like chicken nuggets and my little guys are no exception.

These come together in under 30 minutes and win points because they make use of the leftover crumbs at the bottom of the chip bag (hold on to those sad, broken chips, they will be given new life!).  There's extra flavor from the honey mustard they're dipped in before baking (don't worry, those of you with picky eaters, it's not overpowering!) and the potato chip coating even makes them gluten-free (you could certainly substitute bread crumbs if you prefer)! 

And, if you were wondering, they were a huge hit--with little kids and big ones alike! 

Honey Mustard Baked Chicken Nuggets
serves about 4
1 pound boneless skinless chicken breasts, trimmed and cut into bite sized pieces
salt, pepper, and garlic powder (about 1/4-1/2 teaspoon each)
2 cups potato chip crumbs (use flavored to be really crazy!)
2 tablespoons mayonnaise
2 tablespoons yellow mustard
1 tablespoon honey
1 egg
cooking spray

Preheat oven to 350 degrees.  Line a baking sheet with foil and spray generously with cooking spray.  Season chicken with salt, pepper and garlic powder.  Place potato chip crumbs in a wide shallow dish (like a pie plate).  In another shallow dish, mix together mayonnaise, mustard and honey until well combined.  Beat in an egg and stir until smooth.
Dip cut pieces of chicken into honey mustard-egg mixture and then roll in potato chip crumbs.  Place in a single layer on the baking sheet.  Continue until all pieces of chicken are coated.  Bake at 350 degrees for 18-20 minutes or until chicken is cooked through and beginning to turn golden and crispy.  You can also raise the heat to 400 degrees for a few additional minutes for additional browning, if needed.  Serve with favorite dipping sauce or over salad.

Honey Mustard Dipping Sauce: (look familiar? : )
2 tablespoons mayonnaise
2 tablespoons yellow mustard
1 tablespoon honey
salt and pepper to taste
In a small bowl, mix together ingredients until well combined.  Taste and adjust seasonings and proportions as desired.  Dip away.

P.S. I'm linking this recipe to Laugh, Love & Craft's "Share the Wealth Wednesday."

Peanut Butter Granola

Peanut Butter Granola with Chocolate Chips and Raisins

 We have been a little granola-obsessed in our house lately.  If I don't have a batch in the pantry handy for serving with yogurt or a splash of milk, I feel a little lost.  And, since I have a few others who are eagerly helping me work through containers of granola, I've been making it quite a bit these days.

Something fantastic about homemade granola is ingredients can be mixed and matched based on what's in your cupboard. Feel free to add or delete things from these recipes based on your mood and what's in stock. 

I wanted to try a peanut butter rendition this last time.  I really like how the peanut butter makes for bigger, "snackable" clusters.  It's been hard to resist picking them out of the jar and munching them one by one.  Not being a huge peanut fan, I don't know if this is my favorite batch, but definitely share-worthy.  And, as just about every time he's getting another scoop, my husband likes to remind me of what one of our latest house guests commented: "This granola is LEGIT!"

Also, check out the previous post on Mango Ginger Granola and below for a more traditional granola variation for other granola related ideas.  I am looking forward to experimenting in making my own granola bars next!

Peanut Butter Granola
3 cups rolled oats (the "Old Fashioned" kind)
1/2 cup wheat germ
1/4 cup sesame seeds
1/2 cup shredded coconut
1/2 cup honey or maple syrup or agave nectar
1 teaspoon vanilla
1/2 cup peanut butter
1/2 cup roasted peanuts, roughly chopped
1/2 cup chocolate chips (optional)
1/2 cup raisins (optional)

Preheat oven to 325 degrees.  Line a rimmed baking sheet with a piece of parchment.  In a large bowl, combine oats, wheat germ, sesame seeds and coconut.  Stir together honey, vanilla and peanut butter in a microwavable dish (a pyrex measuring cup is ideal).  Heat for about 30 seconds to soften peanut butter.  Stir together peanut butter mixture until smooth.  Pour over oats and mix together until all the oats are moistened.  Turn mixture out onto prepared baking sheet.  Spread into a single layer (mixture will be a bit clumpy and that's ok, it gives you lots of little clusters to snack on!).  Bake at 325 for 25-30 minutes, stirring every 5-10 minutes to prevent burning.  Granola is done when golden brown.  Remove from oven and allow to cool completely.  Stir in peanuts and chocolate chips and raisins (if using).  Transfer to an airtight container.

Traditional Granola Recipe with Raisins

Traditional Granola Variation:
Combine oats, wheat germ, sesame seeds and coconut as above.  Add 1/2 cup raw almonds (slivered, sliced or roughly chopped).
Omit peanut butter and substitute 1/4 cup vegetable oil.  Stir oil into honey (or maple syrup or agave nectar) along with 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract.
Bake at 325 for 25-35 minutes, stirring every 5-10 minutes to prevent browning.
Remove from oven and allow to cool slightly.
Stir in 1/2 cup toasted sunflower seeds and 1 cup dried fruit (or combination) of your choice (raisins, chopped dates, apricots, dried cherries, cranberries, blueberries, mango...).
Store in an airtight container.

Sausage Potato Brunch Casserole

Here's another recipe that I would imagine serving if I ran a bed and breakfast.  We have frequent overnight guests, so sometimes it does feel like a bed and breakfast around here!  This is a great one to serve to guests because you can whip it up the night before.  That means in the morning you get to spend more time in conversation around cups of coffee and not whipping yourself into a short-order-cook-syle-breakfast-making-frenzy.  It covers all the bases in one dish: eggs, meat, cheese, vegetables, potatoes...it'll really leaving you feeling satisfied.  Feel free to substitute diced ham for a more "Denver-omelet" style breakfast casserole. 

Sausage Potato Brunch Casserole
4 cups (about 16 oz) frozen diced potatoes ("Country Style Hash browns"), thawed
salt and pepper
1 teaspoon garlic powder
1 pound bulk ground breakfast sausage (or links, casings removed)
1 small onion, finely diced
1/2 green pepper, finely diced
1/4 red bell pepper, finely diced
1/2 cup white button mushrooms, thinly sliced
10 eggs
3/4 cup milk
2 teaspoons hot pepper sauce (i.e. Tobasco), optional
1 cup shredded cheddar cheese
salsa or ketchup for serving, optional

Grease a 9x13 baking dish with cooking spray.  Spread potatoes in an even layer across dish.  Sprinkle surface evenly with garlic powder and season with salt and pepper.  Set aside.

In a large skillet over medium high heat, brown sausage until cooked through.  Crumble and sprinkle evenly over potato layer.  In the same skillet, saute onion until softened, about 5 minutes.  Remove from skillet and set aside.

Return skillet to heat and saute peppers and mushrooms until softened, about 5 minutes.  Add pepper-mushroom mixture to onions, stir together and spread evenly over sausage and potatoes.  Layer 1/2 cup shredded cheese over top.

In a large bowl, whisk together eggs until well combined.  Stir in milk, hot pepper sauce and additional salt and pepper.  Pour egg mixture over top of casserole.  Top with remaining shredded cheese.  At this point, casserole can be covered and refrigerated overnight.

When time to bake, remove from fridge for about 15 minutes.  Bake at 350 degrees for about 1 hour or until eggs are set, cheese is melted and a knife inserted in the middle comes out clean.  Remove from oven and allow to sit for 10-15 minutes before slicing and serving.

Adapted from: Easy Breakfast Casserole Recipe with Sausage and Potatoes

Skillet Shrimp Fajitas

Add this recipe to your file of "Desperation Dinners." Already after 5 o'clock and I hadn't really even thought about what to make for dinner.  To make matters worse, it had been awhile since I'd been to the store and all we were left with were odds and ends---half a pepper, a lonely zucchini, some sliced onion left from salads over the weekend.  What to do...Immediately, my mind went to fajitas.  Shrimp fajitas, since all my meat was frozen and shrimp would thaw out and cook up the fastest.

The shrimp thawed out under running water in a matter of minutes while I chopped the remaining vegetables and then quickly sauteed everything in batches.  In under 30, we were sitting down to a meal that definitely had the look of being more planned than it was.  My five year old asked if we could have this for dinner again sometime soon.  I'll count that as a success.

Oh, and a quick note: we were all out of the shredded cheese that I would normally top Mexican fare with in our house.  Taking a cue from Susie Jimenez (contestant on the current season of "The Next Food Network Star"), I substituted crumbled feta.  If you are able, I highly recommend using it on the fajitas.  It added a surprising and really delicious twist that I will be repeating in the future.

 Shrimp Fajitas
1 pound medium-large shrimp, thawed, peeled and de-veined
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper

1 medium onion, thinly sliced
1 green pepper, thinly sliced
1/2 red, yellow or orange bell pepper, thinly sliced
1 medium zucchini, thinly sliced
2-3 tablespoons vegetable oil

8 six-inch flour tortillas
toppings: salsa, sour cream, diced avocado, crumbled feta cheese

In a small bowl, combine cumin, chili powder, salt, garlic powder and cayenne pepper.  Stir well and set aside.  Remove shells and tails from shrimp and place in a bowl or in a single layer on a plate.  Sprinkle shrimp with a generous layer of spice mixture.


In a large skillet over medium-high heat, saute vegetables in batches with a couple teaspoons of oil for each batch until vegetables are crisp-tender and begin to brown.  Remove to a bowl and keep warm.  Repeat until all vegetables are cooked.  Wipe out pan.  Add remaining oil and saute shrimp just 1-2 minutes per side, flipping once.  Shrimp are done as soon as they become firm and pink.  Immediately remove from the heat.

To serve, divide shrimp and vegetables evenly among tortillas.  Dress with desired condiments such as salsa, diced avocado or guacamole, sour cream and cheese

Cherry Rhubarb Crisp

In case you haven't noticed, I have just the tiniest bit of a sweet tooth (no kidding).  It's terrible and a habit I wish I could break (not really, I am afraid).  It was especially bad during my pregnancies--I believe I still have a few of the Milky Ways I enjoyed during that time plastered to my middle.  Although it's abated somewhat, I still have to end the evening with something just a tiny bit sweet.  I'm not picky, it doesn't even have to be extravagant. 

A crisp is one of the simplest desserts around and it goes together extremely quickly.  Despite its rather humble place in the dessert world, I don't think you can go wrong with a sweet fruit filling topped with buttery, brown-sugar crumble.  Since we've had an abundance of fresh fruit in the house, I decided a crisp was in order. 

It can be varied in the topping and filling based on what you have on hand.  I was feeling nostalgic about my Grandma Lois' Cherry Rhubarb Jam (I'll have to get my hands on and share that recipe) and thought I'd give that Cherry Rhubarb combination a spin.  Feel free to substitute another fruit: blueberries, peaches, blackberries, apples, you get the idea...

Cherry Rhubarb Crisp
3 cups pitted cherries
3 cups rhubarb, trimmed and sliced (frozen is fine)
1/4 cup brown sugar, packed
1 tablespoon all purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon almond or vanilla extract, optional
2/3 cup all purpose flour
1/2 cup packed brown sugar
1/2 cup regular oats
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of salt
4 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
whipped cream, vanilla ice cream or frozen yogurt for serving (we did a splash of half and half because that was what was in the house at the time)

Directions:
Preheat oven to 375 degrees F.  Spray a medium sized baking dish (11x7 or 8x8-inch recommended) with cooking spray.
Add fruit, 1/4 cup brown sugar, 1 tablespoon flour, lemon juice and almond extract in baking dish and stir to combine. 
In a medium bowl, stir together flour, 1/2 cup brown sugar, oats, cinnamon, nutmeg and salt.  Cut in butter with a pastry blender or two knives until the mixture becomes like coarse meal.  Sprinkle over the fruit mixture. 
Bake at 375 for 30 minutes or until bubbly and beginning to turn golden on top. 
Top each serving with whipped cream or ice cream. 

Recipe adapted from: The Best of Cooking Light, Blueberry Crisp a la Mode
Note:  This is a very basic crisp recipe.  You can add other things to make it more personal:
I have been known to use whatever odd bits of granola (or crumbled up granola bars), the mangled gingersnaps at the bottom of the bag, lonely graham cracker pieces, chopped nuts etc. I have lying around to make a crisp--just stir those extra bits in with the flour and oats (or in place of the oats) before adding the butter (using more butter if necessary).

Ricotta Gnocchi in Sage Brown Butter

Last Wednesday was one of those extra-crazy, hectic evenings.  Mealtime rolled around and there was nothing even remotely ready to sit down for.  Quick! Feed the kids whatever randomness you can gather from the fridge!  Never mind that it doesn't entirely cover all the food groups and your five-year-old goes to bed wailing that he didn't get to eat "real dinner."  Jay and I agreed that I would put together something for us once the little darlings were tucked away for the night.

Once the kids were in bed, I set to work on a dish I had been wanting to try for awhile.  It made use of the remaining container of ricotta cheese I had used to make Summer Lasagna the week before and some fresh sage leaves I actually happen to be (trying) to grow this year.  I put on a pot of water to boil, browned some butter and within a short time, we were settled on the couch in front of the tv together with our respective pasta dishes (what a treat nowadays since having kids--the whole eating in front of the t.v.--for our family, that is).  Traditionally, "gnocchi" are little dumplings made from potatoes and flour and served with pesto or pasta sauce.  That said, gnocchi (which translates literally into "lumps") can actually be made from many ingredients.  These Ricotta Gnocchi were incredibly simple to make and are creamy and light, Italian comfort food.  I served them with sage brown butter, as recommended by Mark Bittman, the recipe's author.  You don't have to wait for a night when the kids are already in bed to make them (I would think they would be kid friendly--especially if they got to help), but I don't blame you if you do. 

Ricotta Gnocchi
1 15 ounce container ricotta cheese (preferably whole milk)
1 1/4 cups shredded Parmesan cheese (this is a time where freshly shredded improves things greatly)
2 eggs, beaten
freshly ground black pepper
salt
3/4-1 cup all-purpose flour
3 tablespoons unsalted butter
8-10 fresh sage leaves

Bring a large pot of water to boil.  In the meantime, in a medium bowl, stir together ricotta cheese and Parmesan.  Mix in eggs and stir until well combined.  Add salt and pepper to taste.  Add in 1/2 cup flour, adding more until mixture comes together in a very sticky dough.  Put one spoonful of dough into the boiling water.  If the dough holds its shape while it boils, the dough is ready, if not, add more flour.

Put the butter in a large skillet and melt it over medium heat.  Continue to cook butter until it becomes a nutty brown color.  Add the sage leaves and fry in the butter until crispy looking (just a minute or so).  Turn heat to low and just keep warm.

Place spoonfuls of the dough (working in batches of about six at a time) into the boiling water.  When gnocchi rise to the surface, remove from water with a slotted spoon and add to the skillet with the sage butter.  Continue to boil gnocchi and transfer to skillet until dough is used up.  Once all the gnocchi are in the skillet, toss with the sage brown butter, taste and adjust seasoning as needed and serve immediately.
Serves 4

Source: Ricotta Cheese Gnocchi by Mark Bittman

Pinepple Upside Down French Toast Bake

This is a breakfast dish that is probably not going to win too many health awards.  I think it ranks pretty highly in the delicious category, though.  French toast is really elevated to the next level when baked with a layer of caramelized pineapple.  Sometimes I dream of running a bed and breakfast someday, and if I did, this dish would likely make a frequent appearance.  Here, it is pictured (don't mind that the last piece available to photograph after we'd had brunch with our church happened to get a wee bit dark--ahem, that's just "extra caramelization" : ) alongside Honey-Lime Drizzled Canteloupe and Blueberries (scroll down for my extremely precise recipe! : ). 

Pineapple Upside Down French Toast Bake
1 stick (8 tablespoons or 1/2 cup) butter
1/2 cup brown sugar, packed
1 20 ounce can crushed pineapple in juice, drained and juice reserved
6 large eggs
1 cup half and half or milk
1/4 cup reserved pineapple juice
pinch of salt
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
8-10 1" slices of bread (French, Sourdough, Italian), day-old is great

Grease a 9x13 inch baking dish with cooking spray.

In a small sauce pan, melt butter over medium heat.  Stir in brown sugar and stir until dissolved.  Add pineapple and mix well.  Remove from heat.  Spread in an even layer over bottom of baking dish.  Arrange slices of bread in a single layer over top of pineapple mixture.

In a bowl, mix together eggs, half and half, reserved pineapple juice, salt, vanilla and cinnamon.  Pour over bread.

Bake French Toast in a 350 degree oven for 25-30 minutes, or until bread is golden, eggs are set and knife inserted in the middle comes out clean.  Allow to sit 10-15 minutes before serving.  Cut into squares, and lift out of pan with a pancake turner (you can flip it over so the pineapple part is actually upside down, if you like). 

French Toast can be made a day ahead of time, covered with foil and refrigerated overnight.
Remove from fridge 15 minutes before baking.

Source: Pineapple-Upside Down French Toast presented by The Bouldin House Bed and Breakfast

Honey-Lime drizzled Cantaloupe and Blueberries
Slices of cantaloupe, rind removed
blueberries
1 lime, zested and juiced
1 tablespoon honey
1 tablespoon thinly sliced fresh basil or mint leaves

Arrange melon and berries on a platter.  Sprinkle lime zest over fruit.  Whisk together lime juice and honey.  Drizzle over fruit.  Garnish with thinly sliced mint or basil leaves.  Serve immediately.

Summer Lasagna and Menu

Happy Birthday, Open Fridge!  Today marks the One Year Anniversary of my first post.  My goodness, how time flies.  I feel like I've learned a lot in the last year and hope that some of those smarts have been passed on--at the very least, a bit of my photography has improved!  I've really enjoyed keeping record of things that have come out of my kitchen and have been so touched and humbled by your kind and encouraging feedback.  Thank you. Thank you. 

Today's recipe is a reminder of how much I love this time of year.  It never ceases to make me happy thinking of (and using!) the abundance of produce available in the summer. Confession, here's how much of a weirdo I am: it's only July, and I am already shuddering to think of every day bringing us closer to day light savings time...seriously, Lauren, stop and just enjoy the moment, will you?  This delicate lasagna is rife with the flavors of summer--fresh tomatoes, zucchini, basil and just the thing to bring me back to reality that I can currently enjoy abundant sunshine and freshly-picked vegetables that have not trotted the globe.  Make it as a main dish or as a starring player in the menu suggested below and then go outside and enjoy those balmy evenings (hopefully, more mosquito-free than we seem to be experiencing these days!)!


Menu:
Summer Lasagna
Grilled Italian Sausages (I used Chicken Basil flavored and they were yummy!)
Green Salad with Easy Balsamic Vinaigrette (try it with Toasted Walnut Oil!)
and Homemade Croutons
Angel Food Cake with Strawberries and Whipped Cream (or peach cobbler would be fantastic right now)

Summer Lasagna
1 1/2 cups ricotta cheese
3/4 cup shredded Parmesan cheese, divided
1/4 cup basil pesto
salt and pepper to taste
9 lasagna noodles, cooked "al dente" to package directions
3-4 tablespoons olive oil, divided
2 small zucchini
1 small yellow (crookneck or zucchini) squash
4 garlic cloves, minced and divided
1-2 pints grape tomatoes, halved

fresh torn basil leaves for garnish

Cook lasagna noodles according to package directions.  Drain and set aside. 
While noodles are cooking, make ricotta mixture.  In a small bowl, stir together ricotta cheese, 1/2 cup of Parmesan cheese and pesto.  Season to taste with salt and pepper, set aside.  
Thinly slice zucchini and yellow squash.  Place 1/3 of minced garlic and 1 tablespoon olive oil in a large saute pan.  Over medium high heat, stir frequently until garlic is fragrant, about 30 seconds to 1 minute.  Add half of zucchini and squash slices, season with salt and pepper and saute just until tender, 3-5 minutes.  Remove from pan, place in small bowl and repeat with remaining half of squash slices.  After zucchini has been sauteed, add remaining garlic, olive oil and tomatoes to pan.  Cook over medium high heat, stirring frequently, until tomatoes begin to break down.  Remove from heat and set aside.

To assemble: Spray a 9x13 baking dish with cooking spray.  Lay down 3 lasagna noodles.  Top with a layer of zucchini (using about 1/3).  Spread a layer of half of the ricotta mixture over top (you can also just place small dollops evenly over surface).  Top with a layer of tomato mixture (about 1/3 of the tomatoes).  Repeat with a second layer.  Top with lasagna noodles, remaining zucchini and tomatoes.  Sprinkle with reserved 1/4 cup Parmesan cheese and bake, just until heated through--20-30 minutes.  Garnish with fresh basil leaves, slice into pieces and serve.

Variation: The original recipe does not bake the lasagna.  Each noodle is cut into thirds and the lasagna is assembled on each individual plate.  This makes for a gorgeous presentation and will avoid heating up your kitchen from turning on the oven.  The lasagna will be served much closer to room temperature (which is still a delicious thing!).

Adapted from: Martha Stewarts' No Bake Summer Lasagna 

Easy Chicken Tacos

Since getting rid of our cable last Fall, I have discovered the hidden gem that is PBS.  One of my favorite shows is "From America's Test Kitchen: Cook's Country."  It is totally cheesy, but is extremely informative and the cooking demonstrations always leave me feeling hungry and excited about trying a new recipe.  This recipe for Chicken Tacos is one of those that piqued my interest.  I never would've thought to combine the ingredients called for, but it makes for an extremely easy, flavorful taco filling.  Make some extra to put into quesadillas and burritos for the rest of the week as well!

Also, for fun, I included a sample menu of what I served with the chicken tacos.  Hope you find it useful!

Fiesta Menu: 
Easy Chicken Tacos and suggested toppings
Tortilla chips with pico de gallo and packaged queso dip (Velveeta and a can of Rotel is still my fav)
Spanish Rice
Canned Refried Beans heated and topped with shredded cheese
Cantaloupe slices with lime zest, honey and lime juice drizzled over top
Tropical Shortcakes: yellow cake topped with chopped pineapple, mango, kiwi and berries, pastry cream and whipped cream

Easy Chicken Tacos:
3 tablespoons butter
4 cloves garlic, minced
2 teaspoons chipotle peppers in adobo sauce, minced (look for these in the Latin foods section)
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup fresh cilantro, chopped and divided
1 1/2 pounds boneless, skinless chicken breasts or tenders
1 teaspoon yellow mustard
salt and pepper to taste
12, 6-inch flour tortillas

For serving: grated cheese, shredded lettuce, chopped tomato or pico de gallo, diced avocado, sour cream

Directions: Melt butter in large skillet over medium high heat.  Add garlic and chipotle peppers and cook until fragrant, about 30 seconds.  Stir in orange juice, Worcestershire sauce and 1/2 cup cilantro.  Bring to a boil.

Add chicken and simmer, covered, over medium-low heat until chicken is cooked through and registers 160 degrees, about 10-15 minutes, flipping chicken half-way through cooking.*  Remove chicken from sauce mixture, transfer to a plate and set side, tenting with foil.

Increase heat to medium-high and cook until sauce is reduced to about 1/4 cup, about 5 minutes.  Remove from heat and whisk in mustard.  Using 2 forks, shred chicken into bite-sized pieces (and removing any "icky bits" as necessary).  Return chicken to skillet.  Toss with remaining cilantro and toss until well-combined.  Season with salt and pepper to taste.  Serve in tortillas with desired toppings.

*Crock Pot Variation: Follow above direction through bringing the sauce mixture to a boil.  Place raw chicken breasts in a crock pot, pour sauce mixture over chicken and cover.  Cook on high for 4-5 hours or until chicken is cooked through and shreds easily with a fork.  Remove chicken to a plate.  Pour sauce mixture back into skillet and reduce as directed above.  Shred chicken, toss with sauce mixture and serve or return to crock pot to keep warm until ready to serve.  Stir in fresh cilantro right before serving.    

Source: Easy Chicken Tacos from America's Test Kitchen, Cook's Country TV

S'Mores Bars

Last weekend, we got to attend my husband's Family Reunion in Southern California.  It was a really wonderful time, and as part of the gathering, we got to have a beach bonfire (Huntington Beach, Surf City USA, baby!).  No bonfire is complete without S'mores, and I can't think of a better way to enjoy them than against the backdrop of the roaring Pacific and a setting sun, but this recipe is a close second.

Although these are indoor s'mores, you won't feel like you're settling (and you won't go to bed smelling like a campfire).  Jay, my husband, who doesn't even like traditional s'mores can't keep his hands off of them.  Personally, I think the addition of the butter and brown sugar and a dusting of sea salt takes these to a whole 'nother level...

S'Mores Bars
12 (5x2 1/2 inch) Graham Crackers
3/4 cup (1 1/2 sticks) butter
3/4 cup firmly packed brown sugar
3 miniature marshmallows
1 cup chocolate pieces (about 4 chocolate bars, broken into pieces or milk chocolate chips)
sea salt for sprinkling, optional

Heat oven to 350 degrees.  Line 15x10x1inch jelly roll (or cookie sheet with edges) with aluminum foil leaving a 1-inch overhang on ends.  Spray foil with cooking spray.  Place graham crackers onto foil so sides touch.

Melt butter and brown sugar in medium saucepan over Medium heat, stirring constantly, until smooth and mixture just comes to a boil, abotu 5 minutes.  Pour evenly over crackers.

Bake 5-6 minutes or until bubbly.
Remove pan from oven; sprinkle with marshmallows and chocolate pieces.  Continue baking until marshmallows begin to soften, about 2 to 3 minutes.  Sprinkle with a fine dusting of sea salt, if desired.  Cool completely.  Lift from pan using foil.  Cut into bars.

Source: Back of Market Pantry (Target) Brand Honey Graham Crackers

Cherry Pineapple Dump Cake

 Happy 4th of July!  I hope everyone had a lovely day.  Even though the day has passed, I thought I would share a quintessential pot luck dessert.  A few processed ingredients "dumped" (hence the name) together never tasted so good.  You can have all of the ingredients on hand and throw it together at the last minute.  There are all sorts of variations out there--feel free to substitute another fruit for the cherry pie filling and I included the option of adding pecans and coconut, although I am a purist and leave them out.  Keep the ingredients on hand for when you need to throw together a quick dessert!  


Cherry Pineapple Dump Cake
1 can (21 ounce) cherry pie filling
1 can (15 ounce) crushed pineapple in juice
1 box yellow cake mix
1 stick (8 tablespoons butter)
1/4 cup water
1/2 cup chopped pecans (optional)
1/2 cup shredded coconut (optional)
vanilla ice cream, whipped cream or Cool Whip for serving

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with cooking spray.  Pour cherry pie filling in bottom of baking dish.  Spread out evenly.  Drain juice from pineapple and set aside.  Spread crushed pineapple over top of pie filling.  Sprinkle dry cake mix evenly over fruit mixture.  Melt butter and combine with reserved pineapple juice.  Stir in water and pour liquid over top of cake mix.  Do not stir.  If desired, sprinkle with pecans and coconut.  Bake at 350 degrees for 35-40 minutes or until golden brown.  Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream or Cool Whip. 

Recipe Adapted from "The Cake Mix Doctor" by Anne Byrn

Southwestern Crock Pot Chicken

I didn't manage to get a photo of this recipe (instead, I'll share a shot from my parents' backyard--really it doesn't do justice how beautiful my Dad's landscaping really is--he's one very hardworking, talented guy!).  At first thought (at least in my mind), Crock Pot dishes seem better suited for wintertime and the need for cozy, comforting meals.  That said, using the Crock Pot in the summer means keeping the kitchen cool and hey, we're always busy so it's nice to have an easy, hands off meal anytime of year.  I was introduced to this Southwestern Style Crock Pot Chicken recipe by my family while I was home visiting this past week.  It's become one of their staples (and my mom doesn't cook anymore, so you know it's easy).  My sister who's currently dancing in New York also makes it in her tiny apartment all the time (proof that it needs minimal equipment, makes minimal mess and is a really healthy option).  I definitely felt it was worth sharing with you!  

Southwestern Crock Pot Chicken
1 pound boneless skinless chicken breasts, trimmed of any icky bits if necessary (about 3 chicken breasts, straight from frozen is just fine and won't affect the cooking time)
1 15 oz. can black beans, drained
1 15 oz. can diced tomatoes (plain or a Southwestern flavor, if desired)
2 cups favorite salsa
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt and pepper to taste
1 8 oz brick cream cheese

Set a large crock pot on high heat.  Place chicken in bottom of crock pot.  Dump beans, entire can of tomatoes and salsa over chicken.  Sprinkle garlic powder, cumin, chili powder and salt and pepper over mixture.  Cover and cook on high for 4-5 hours or until chicken is tender.  Use two forks to shred chicken.  Unwrap cream cheese and set on top of chicken mixture.  Return cover and allow to sit for another 30 minutes.  Stir in melted cream cheese.  Adjust seasonings to taste. Serve over hot cooked rice or as a filling for tortillas or topping for nachos.

adapted from recipe by Nutritional Weight and Wellness recipe for Cream Cheese Crock Pot Chicken

Coconut Lime Custard Parfaits

Sometimes recipes with very good intentions fail miserably.  Then, like a phoenix rising out of the ashes, they are reborn and soar.  This is one of those dishes.  Seeing a whole bunch of limes sitting on my parents' counter, I set out wanting to make a coconut lime pie.  Without a recipe, I started guesstimating and both the graham cracker-coconut crust and the coconut milk-lime filling didn't turn out quite the way I was hoping.  The crust was too crumbly and I had doubt that the filling would set up enough to be able to be sliced into a pie.  The moral of the story is that it's okay to improvise.  When we layered the filling and crumbled crust with whipped cream, these made for delicious enough desserts that everyone licked their dishes clean and is fighting over the leftovers.  Be encouraged to turn your culinary missteps into a new hit!  

pay no attention to the strange, small chair in the background...that's just a bonus feature of my mom's house...

Coconut Lime Custard Parfaits:
Coconut Lime Custard Filling:
2 tablespoons cornstarch
1/2 cup sugar
1 can coconut milk (about 14 oz)
1/4 cup freshly squeezed lime juice
3 egg yolks
1 tablespoon lime zest

Coconut Graham Cracker Crust Crumble Layer:
2 cups graham cracker crumbs (about 6-7 whole sheets)
1 cup shredded coconut (mine was unsweetened from the health food store, but you can use sweetened instead)
4 tablespoons butter, melted

Whipped Cream for serving
thin slices of lime for garnish, if desired

Directions: 
Preheat oven to 350 degrees.  Make graham crackers into graham cracker crumbs.  I like to do this by putting them into a gallon sized ziplock bag and whacking the heck out of them but a food processor would work nicely as well.  Stir in coconut and then pour in melted butter.  Once thoroughly mixed, pat mixture into a pie pan and bake at 350 degrees for 15-20 minutes or until crust is golden brown.  Remove from oven and allow to fully cool.  Break into pieces if using as a crumble.

To make filling, place egg yolks in a small bowl and stir until smooth.  In a medium sauce pan, stir together sugar and corn starch.  Whisk in can of coconut milk and lime juice.  Stirring constantly, bring mixture to a boil over medium heat.  Once boiling, remove from heat and stir tablespoonfuls, one at a time, into the egg yolks (adding the hot mixture to the egg yolks slowly while stirring constantly is called "tempering" and it is done to prevent you from getting scrambled eggs).  Once you have added about half of the coconut mixture into the egg yolk mixture, pour the egg yolk mixture into the pan and return to medium heat and stir constantly until mixture again reaches a boil.  Pour into a wide shallow dish (or on top of cooled pie crust recipe if you're wanting to be daring--it did actually set up fairly well) and place a piece of plastic wrap directly on top of filling.  Chill in the fridge.

To assemble parfaits:
In a tall glass, layer crumble, filling and whipped cream as desired.  Garnish with additional crumbs from the crumble and slices of lime, if you like!

Chicken Cordon Bleu Grilled Sandwich

It's been a light cooking week.  Things have been busy and we were out of town with more travel on the horizon which has meant a rather empty fridge.  Usually when we're busy or just get home from a trip, one of our "go-to's" is a rotisserie chicken.  It's a great convenience food.  I don't think it's going to be long before my hungry boys will be able to polish off one of those in one sitting, but for now, we usually have at least a small bit leftover.  This sandwich ended up being a great use for the leftovers.  Crispy outside, creamy melted Swiss on the inside paired with tangy homemade honey mustard and salty ham and chicken, it was a great quick lunch.  I have quite a few uses for leftover rotisserie chicken, but this one will definitely be remembered. 
   
Chicken Cordon Bleu Grilled Sandwich 
Per Sandwich:
1 English muffin (or bread, hard roll or croissant)
about 2 ounces (about 1/4 cup) shredded cooked rotisserie chicken
2 slices deli ham
1 slice (about 1 ounce) Swiss cheese
1 tablespoon brown or Dijon mustard
2 teaspoons honey
2 teaspoons butter

In a small bowl, stir together mustard and honey.  Spread on inside of English muffin.  Layer chicken, ham and cheese.  Squish both sides of sandwich together.  Melt butter in a skillet over medium heat.  Cook sandwich in skillet, pressing down with a spatula until browned on each side and cheese is melted (about 2-3 minutes on each side).

Cold Peanut Sesame Noodles

Currently, my 17 month old son's diet consists of four food groups: milk, eggs, fruit and spoonfuls of peanut butter.  Seriously.  Hoping to appeal to his love of peanut butter and wanting to avoid heating up my kitchen this evening, I whipped up these Cold Peanut Noodles (he wasn't convinced, but the rest of us liked it!).

This is one of those recipes that comes together as quickly as it takes to boil water and cook the noodles.  A quick Asian-style peanut-sesame dressing and crunchy vegetables are tossed with pasta for an easy and delicious warm weather dish.  Feel free to personalize the dish with your own favorite veggies--I think sliced snow peas or thawed frozen shelled edamame would be great!  Although substantial enough on its own, we rounded our noodles out with some grilled chicken on the side!

Cold Peanut Sesame Noodles
8 ounces thin spaghetti or angel hair (can substitute rice noodles as well)
1 small cucumber
1/2 red bell pepper
1 medium carrot
3 green onions
1/2 cup fresh cilantro
1/2 cup peanut butter
1/4 cup soy sauce
1/4 cup white wine or water
2 tablespoons freshly squeezed lime juice
1 tablespoon sesame oil
1 tablespoon honey
1 clove garlic
1-inch piece fresh ginger or 1 teaspoon ground ginger

Prepare noodles "al dente" according to package directions.  Drain in a colander and rinse with cold water until cool.  Shake the colander to remove as much water as possible and transfer to a large bowl.

(This next part can be done while waiting for the water to boil and the noodles to cook)
Cut the cucumber into matchstick sized pieces. Thinly slice the red bell pepper.  Peel the carrot and cut into thin matchsticks.  Thinly slice the green onions, white and green parts, reserving a small amount for garnish at the end.  Roughly chop the cilantro, also reserving some for garnish.  Add everything except reserved garnishes to the bowl of noodles.

In a blender or food processor, combine peanut butter, soy sauce, wine, lime juice, sesame oil, honey, garlic and ginger.  Blend on medium speed until smooth, adding a tiny bit of water, if necessary, if mixture is too thick.  Once dressing is completely smooth, pour over noodle and vegetable mixture, tossing to combine.  Transfer to a serving platter, if desired, and garnish with reserved green onion and cilantro.  Serve immediately.

Double Chocolate Oatmeal Cookies

This is a nostalgic recipe.  My mom would make this cookie a lot while we were growing up.  It's one of those recipes that we were always bound to have the ingredients on hand.  She'd throw a batch together by memory as we were getting ready for school and the first tray would be out of the oven and into our lunch boxes before we ran out the door to catch the bus.  On those days, we'd come home to rows of the chewy, chocolatey oatmeal cookies cooling on the counter.  How she didn't eat them all while we were away and they were sitting out like that, I'll never know, but they were always a welcome sight!


Double Chocolate Oatmeal Cookies:
1 1/2 cups sugar
1 cup (2 sticks or 16 tablespoons) butter softened or margarine
1 egg
1/4 cup water
1 teaspoon vanilla extract
1 1/4 cup flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups quick cooking rolled oats
1 cup milk chocolate chips

Preheat oven to 350 degrees.  In a large mixing bowl, cream together butter and sugar.  Add egg, water and vanilla and mix thoroughly until fully combined.  In another bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda and salt.  Stir into wet ingredients and mix just until a soft dough is formed.  Stir in oats and chocolate chips.   Drop cookie dough by tablespoonfuls about 1" apart onto an ungreased cookie sheet.  Bake at 350 degrees for 9-12 minutes or until cookies are set, but centers are still soft (not wet).  Remove from oven, allow to cool 5 minutes on cookie sheet, then remove with a spatula and transfer onto a cooling rack or layers of paper towels to finish cooling.  Makes about 3 dozen cookies.

Mini Pineapple Muffins with Coconut Crumble

 

And, while I'm on a tropical theme (see the last post on Key Lime Bars)...
Last week, I needed to throw together a baked good (and something that I actually had ingredients in my pantry for) for my Bible study girls quickly!  I came across the concept of a pineapple muffin with coconut crumble and I'm so glad I gave these a try!  These sweet little muffins are buttery but still light and the pineapple makes them moist.  The coconut crumble topping adds a perfect, caramel-y, crunch to the soft muffin underneath.  The mini size was perfect for toddlers and mommies alike and there were plenty to go around.  If you don't have access to a mini muffin pan, don't despair, you can bake them regular size too, just increase the baking time to 18-20 minutes!

Pineapple Muffins:
3/4 stick (6 tablespoons) butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup milk
1 cup crushed pineapple in juice, undrained
1 teaspoon vanilla extract
2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
Coconut Crumble
1/2  cup brown sugar, packed
2 tablespoons reserved flour mixture
1 tablespoon butter, softened
1/2 cup sweetened shredded coconut

Preheat oven to 400 degrees.  Spray mini muffin tin with cooking spray (or fill cups with paper liners).  Set aside.

In a small bowl, stir together flour, salt and baking powder.  Remove 2 tablespoons of mixture and reserve for crumble.  Set aside remaining flour mixture for later.

To prepare crumble, stir together brown sugar, 2 tablespoons flour mixture and butter with a fork until butter is worked in and mixture is crumbly.  Stir in coconut and set the mixture aside.
 
For muffin batter, in a medium mixing bowl, cream together 6 tablespoons softened butter and sugar.  Beat until fluffy.  Add in egg, milk, pineapple with juice and vanilla.  Blend together just until combined.  Scrape down sides of bowl with a spatula and fold in the flour mixture, stirring just until combined.  The batter will still be lumpy.  Spoon or scoop by tablespoons into prepared muffin tins. Sprinkle teaspoons of crumble topping on each muffin and press down gently.  Place muffin pan in the oven.

Bake for 12-14 minutes or until muffins are golden brown and spring back when lightly pressed with a finger.  Remove from oven and allow to cool for a few minutes.  Use a butter knife around the edge of each muffin to remove if necessary.  Serve warm or at room temperature.

Recipe Adapted from: "Cupcakes! From the Cake Doctor" by Anne Byrn