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."

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.

Ice Cream Affogato

Hello, Coffee?  Meet Ice Cream.  That, my friends, is "Affogato" (which means "drowned" in Italian).  To be precise, I suppose it really means espresso (which is technically hot water forced through tightly packed coffee grounds at high pressure to produce an intense, bittersweet and creamy-tasting little sip of coffee) poured over gelato (dense Italian-style "ice cream").  But, we have the crummiest espresso maker known to man (and that was even before the tamper disappeared--probably dumped in the trash by a helpful toddler).  Thankfully, I can make strong coffee and I am sure more of you have a coffee maker than an espresso maker anyway!

This is a lovely, impromptu dessert that despite its simplicity is elegant and delicious.  I always loved coffee ice cream and this combines the bitter and acidity of the strong coffee with the creaminess of ice cream.  Also, you can play with the ice cream flavors.  Vanilla is certainly a classic but the pictures  feature Sweet Chai Latte flavored ice cream (a new flavor by Haagen Daz which I am having a hard not plowing through because it is so awesome).  Chocolate also would be yummy for those of you who are Mocha fans. 

Ice Cream Affogato:
serves 4
1 pint high quality ice cream, any desired flavor that would go well with coffee
4 small cups very strong brewed coffee or espresso (2-4 ounces a piece)

Just before serving, scoop ice cream into individual bowls or large coffee mugs.  Serve coffee or espresso alongside each bowl for each person to pour over their ice cream.  Enjoy immediately.

*Also, adding a small amount of liqueur (such as amaretto or Frangelico etc.) to each adult serving  would fancy things up a bit, if you'd like.  Just add to the ice cream alongside the coffee.

Inspired by recipe from Martha Stewart's Dinner at Home

15 Minute Blackened Fish Tacos

Everyone needs a few recipes on hand that you can throw together in the blink of an eye.  This is one of those recipes that comes together in 15 minutes (yippie!).  When I was throwing out dinner options tonight (and I was secretly hoping for the boys to pick soup because it's been cold and rainy all day), my four year old jumped on the fish tacos option.  I guess what I'm saying is that if fish tacos was a kid's first choice, they really are a crowd-pleaser.  We all (should) know that adding more fish to our diet is a good thing for our health and this is an easy and appealing way to add a serving.  This recipe uses tilapia, which I've heard called "the gateway fish."  It's mild flavored, economical and doesn't have a fishy taste.  Other good options besides tilapia would be cod, red snapper or catfish.  Oh, and "Blackened" just refers to the cooking style--rubbed with Cajun style seasonings and cooked in a really hot skillet to form a crispy crust!

Blackened Fish Tacos
serves 4 
1-1 1/4 pounds tilapia fillets (about 4)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground paprika
1/4-1/2 teaspoon ground cayenne pepper (optional)
     (*also, you can substitute Cajun or Blackening Seasoning for the above spices)
2 tablespoons olive oil

corn tortillas (about 8-12--double layer them for best plate to mouth handling)
bagged coleslaw mix or shredded cabbage
1/4 cup fresh cilantro leaves, chopped
1/4 cup sweet onion (such as a Vidalia), finely chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
lime wedges
(diced avocado would be nice too, I just didn't have any)

Directions: In a small bowl, stir together cilantro and diced onion.  Set aside.  In another small bowl, stir together mayonnaise, sour cream and lime juice.  Set aside.  Heat olive oil in a large skillet (preferably cast iron) over medium high heat.  Stir together salt and spices and season tilapia fillets generously with spice mixture.  When the skillet is good and hot, place the fish fillets in a single layer in the skillet.  Cook, untouched, for about 4 minutes or until edges of fish are opaque.  Also, there should be a crispy looking crust formed on the bottom side.  Flip over and cook additional 2-4 minutes or until the second side is browned, and fish flakes easily with a fork.  Remove from heat.  Break into large chunks. Squeeze a lime wedge or two over top of the fish

To serve, double layer the corn tortillas.  Spread a thin layer of the sour cream mixture on tortillas.  Top with chunks of fish, a handful of coleslaw mix and sprinkle with cilantro-onion mixture.  Serve with additional lime wedges, as desired.  ¡Olé!

Turkey Brie Panini

Alright, we probably ought to get something straight here.  Apparently, according to Wikipedia (which is ALWAYS right) Americans have a tendency to think that a panini refers only to a grilled sandwich.  Feeling a responsibility to not contribute to misconceptions I feel it's best to go on record that in Italy, a panini can refer to any form of sandwich (and if you want to get really technical, you'd really call one sandwich a "panino").  As for this sandwich, however, it falls right into the grilled panini stereotype.  But that is alright.  In fact, in my book, gooey melted brie layered with roasted deli turkey, crisp apple slices, tangy honey mustard and fresh spinach all grilled up in toasty French is a very good thing indeed!  In honor of my parents enjoying their time in France right now, I whipped up a French-inspired lunch.  Bon Appetit!

Turkey Brie Panini

For each sandwich (panino : ):
1 4-6 inch section of baguette, split (or two slices rustic-style bread)
1/2 teaspoon grainy mustard
1/2 teaspoon honey
1/2-1 oz brie cheese, thinly sliced
thinly sliced apple (I used Braeburn)
fresh spinach leaves
softened butter

Stir together mustard and honey.  Spread on inside of bread.  Layer turkey, apple slices, spinach leaves and brie.  Smoosh the sandwich together.  Spread a thin layer of butter on the outside of the sandwich.  Grill in a panini press until golden brown.

note: If I was at home and did not have my parents' fancy Griddler Gourmet at my disposal, I would've probably just grilled my sandwich in a skillet, flipping to brown on both sides.  Or, I may have dusted off the good ol' George Foreman grill (when he was "Knocking out the fat" was he thinking of making grilled cheese?). Or, if I was feeling really wild, I might've used the skillet,  loosely covered the sandwich with a layer of aluminum foil and then topped the sandwich with another skillet weighed down with some heavy cans to weigh it down and flatten the sandwich, flipping halfway through to brown both sides.  Panini press?  Who needs a stinkin' panini press?

Black Bean Burgers and Chili-Cumin Sweet Potato Fries

I don't know what took me so long to try this.  I have always loved veggie burgers and you can often find a box of Boca Burgers or some Morningstar Farms in my freezer.  That was until Christmas when my sister gave me the cookbook, How to Cook Everything Vegetarian, by Mark Bittman (thanks, Elise!).  After realizing how easy (and insanely cheap--the most expensive thing in them is a can of beans and a handful of shredded cheese) it is to make my own veggie burgers, I will be hard pressed to shell out for pre-made ones again (and will not be able to bring myself to order another one at Chili's restaurant the rare time I find myself there!).  Also, you probably have everything on hand to make some variation of bean burgers right now.  How is that for a healthy desperation dinner?  See this recipe as just a starting off point and feel free to come up with your own variations using different beans and seasonings. 

Black Bean Burgers
2 cups well-cooked black beans (or 1 14oz can, drained)
1 medium onion, quartered
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4-1/2 teaspoon ground cayenne pepper, optional
1/2 cup rolled oats (or cooked brown rice or dry breadcrumbs)
1 egg
or
1/2-1 cup shredded cheddar cheese (or both! They each act as binders to help form the patties and cheese adds great flavor)
liquid as needed (water, milk, stock, wine, etc. if necessary--not likely)
olive oil or vegetable oil as needed

Burger Fixings: (we used toasted buns and dressed them with shredded lettuce, sliced tomatoes, sliced avocado and crumbled goat cheese)

Directions: Combine beans, onion, oats, seasonings, egg and cheese in a food processor or blender and pulse until chunky but not pureed, adding a little liquid if needed to produce a moist but not wet mixture (if yours is too wet, you can add some more oats or breadcrumbs.  Let the mixture rest for a few minutes.  With wet hands, shape into whatever size patties you want and allow to rest again if time allows.  You can also make the mixture and refrigerate up to a day ahead (just bring to room temperature before cooking).  Pour a couple tablespoons of oil into a large nonstick or cast iron skillet.  Turn the heat to medium and allow to heat for about a minute.  Add patties and cook until browned on one side (about 5 minutes).  Turn carefully and cook on the other side until firm and browned.  Melt additional cheese on top if desired.

Suggestions: Add up to 1/2 cup veggies (more and they'll be too wet or have a hard time staying together).  Spinach, carrots, bell peppers, corn, cooked potato or sweet potato, etc. are great.  Cut into chunks and add with the onion.


Variation: Use a can of white beans, omit chili powder and cumin.  Substitute 1 teaspoon rosemary or Italian seasoning.  Add 1 cup cooked spinach (or 2 cups fresh), 1/2 cup quartered mushrooms and 1/2-1 cup shredded mozzarella, Parmesan, crumbled feta or goat cheese (or any combination).  Mix and cook as directed.

Also, you can use your bean to form into smaller "meatball" shapes and serve with sauce and pasta or cook into crumbles to use as a filling for tacos, burritos, sandwiches, topping for pizza.  You are only limited by your imagination!

Recipe Source: How to Cook Everything Vegetarian by Mark Bittman

p.s. We served these with Chili-Cumin Sweet Potato Fries.  To make, toss cut sweet potatoes in a couple tablespoons of olive oil until evenly coated.  Spread in a single layer on a cookie sheet and sprinkle with kosher salt.  Roast in a 425 degree oven flipping occasionally until browned on the outside and tender inside (25-45 minutes, depending on size of the fries).  Sprinkle with ground cumin, chili powder and additional salt to taste.

Homemade Ricotta and a use for it

 I am not sure what took me so long to catch on to this idea: Homemade ricotta cheese.  I stumbled across the recipe in Barefoot Contessa's new book, "How Easy is That?" and was really surprised at how truly simple it is to make at home.  Before this, I thought home cheese making was relegated to hermits in Vermont, Lancaster County and the Little House on the Prairie series.  Yet, in 20 minutes I had homemade cheese that was fresh, creamy, pure-tasting and ready for all ricotta cheese uses (and there are a lot of them beyond just Italian pasta dishes, although that tends to be my favorite--see post on Artichoke and Pesto "Stuffed Shells" Bake.  I did use some of my leftover ricotta to make a lemon cornmeal pound cake, but that is a post for another day).  See below for another extra fast(!) pasta dish using your homemade ricotta cheese (here's a teaser).

I don't plan on making my own Artisan Smoked Aged Gouda or the like anytime soon, but I will definitely be making my own ricotta in the future!  

Homemade Ricotta
Makes about 2 cups
5 cups whole milk
1 cup heavy cream
1 teaspoon kosher salt
3 tablespoons white vinegar

Set a large sieve over a deep bowl.  Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. 

Pour the milk and cream into a heavy-bottomed pot.  Stir in the salt.  Bring to a full boil over medium heat, stirring occasionally.  Turn off the heat and stir in the vinegar.  Allow the mixture to stand for 1 minute or until it curdles.  It will separate into the thick parts (the curds) and liquid parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature until desired consistency.  The longer you let the mixture drain, the thicker the ricotta (mine ended up on the thick side, almost like crumbled goat cheese...I will probably catch it sooner next time). Transfer the ricotta to a bowl, discarding the cheesecloth.  Discard the liquid whey (unless you want to save it for another use--I read in a blog that a cheese making expert suggests boiling pasta in the liquid but I haven't tried that yet.  It just seems a shame to throw out so much liquid if there is a good use for it).  Use immediately or cover with plastic wrap and refrigerate.  Use within 2-3 days.  

recipe heavily adapted from Barefoot Contessa How easy is that?

                                              Pasta with Ricotta, Parmesan and Spinach

This is really a non-recipe recipe.  I needed to use up some of my homemade ricotta and we needed some lunch fast.  It was great as is or topped with jarred marinara sauce, it tasted like spinach lasagna.  The best thing was that the longest part was waiting for the pasta water to boil. 

Pasta With Ricotta, Parmesan and Spinach
serves 2-4
8 oz. dry shaped pasta (I used small shells because that's what we had on hand)
1 cup ricotta cheese
1/4 cup shredded Parmesan cheese, plus extra for serving
small pinch of ground nutmeg
salt and fresh ground pepper to taste
big handful of fresh baby spinach
jarred pasta sauce (optional)

Cook pasta to al dente according to package directions, reserving a cup or so of the cooking water to use as needed.  Drain and set aside.  In the pot, combine ricotta and Parmesan cheese.  Add some of the reserved pasta water, a little at a time, thinning to make a sauce until desired consistency.  Season with nutmeg, salt and pepper.  Stir in pasta, tossing to combine.  Reheat over medium heat stirring frequently, if necessary.  Toss in a big handful of fresh spinach and stir just until wilted.  Pour into bowls and top with additional shredded Parmesan and warmed jarred pasta sauce, if desired. 

Crowd Pleasing Pasta Bake

You may have noticed I do quite a few baked pasta dishes.  This is because they're economical, can easily feed a crowd, able to be made ahead and who can't resist some form of pasta, sauce and cheese?  They're a perfect dish to bring to someone who needs a meal or to feed a crowd when you're hosting. 

This is a recipe that has gone over quite well with our gang and is a snap to put together.  I almost always have ingredients on hand to do some variation of it.  The staples are the usual: pasta, marinara and mozzarella but with a tangy surprise of a layer of cream cheese (I will maintain that few things are not improved by the addition of a little--or lot--of cream cheese).  This time, I used turkey Italian sausage, sliced mushrooms and roasted red peppers and it was a particularly delicious combination (feel free to modify the mix ins based on your own individual tastes--sauteed onion and bell pepper would be great, shredded rotisserie chicken, olives, artichoke hearts, chopped spinach, you get the idea...).  Also, there's a variation at the bottom that allows you to cut down on the prep time even more if you are able to make it ahead!

Crowd Pleasing Pasta Bake

1 20 oz. package turkey Italian sausage, casings removed (or 1 pound ground beef or turkey)
1 16 oz box shaped pasta (penne, rotini etc.)
1 jar of your favorite pasta sauce
8 oz fresh mushrooms, thinly sliced
1/2 cup roasted red peppers, thinly sliced
1 8 oz package cream cheese (I used 1/3 less fat Neufchatel), softened to room temperature
1/2 cup sour cream (I used reduced fat)
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese

In a large skillet, brown sausage or ground meat over medium high heat, stirring frequently to break up into small pieces.  When fully cooked, drain if necessary and set aside.  Prepare pasta according to package directions, making sure to drain it when it is still very firm (a bit harder than you would want to eat it).  Drain, return to cooking pot and set aside.  Add pasta sauce, mushrooms, red peppers and cooked sausage into pot with cooked pasta.  Stir until well combined.  In a small bowl, stir together cream cheese and sour cream until smooth and well combined.  Lightly grease a 9x13 pan with cooking spray.  Pour half of pasta mixture into bottom of baking dish.  Spoon cream cheese mixture over pasta spreading as evenly as possible.  Top with remaining pasta mixture.  Sprinkle with mozzarella and Parmesan cheeses.  Cover with foil and bake at 350 degrees for 30-40 minutes, or until pasta is heated through and bubbling.  Remove foil for last 10 minutes of baking to allow cheeses to brown.

Variation: A shortcut if you're preparing the night before, do not cook pasta.  Add 1 1/2 cups water to pasta sauce and continue assembly directions as above.  Cover and refrigerate overnight.  Bake covered at 350 degrees for 40 minutes.  Remove foil and bake for additional 10 minutes.

Peasant Pasta

Penne pasta and Italian sausage tossed with a zesty pink marinara sauce and dotted with green peas. Tonight's meal was inspired by one of Rachael Ray's 30 Minute Meals.  It definitely came together in a snap and was a hit with the big and small ones alike (and I don't even really like sausage).  There's lots of room to play around with this one depending on what you have on hand.  And, it's one of those meals that if you have some sausage and peas in the freezer, you can keep all the ingredients on hand and throw it together when you're feeling pressed for time and inspiration.  Also, try substituting sauteed spinach and mushrooms for the peas for another variation.

Peasant Pasta
serves 4-6
1/2 -1 pound penne pasta, (we used a 13 oz box of whole grain penne and had some leftovers from two adults and two kids)
1 pound bulk sweet Italian sausage (I used chicken, feel free to substitute pork or turkey as well.  If you get links, you can squeeze the raw sausage out of the casings right into the pan.  Gross, but fun! )
1 15 oz can diced tomatoes with basil and garlic
1 15 oz can tomato sauce (can substitute crushed tomatoes)
1/2 teaspoon garlic powder
1 teaspoon dried basil
1/2 cup half and half (can use heavy cream or evaporated milk instead)
1/2 cup frozen green peas
shredded Parmesan cheese for serving

Directions:
Prepare pasta according to package directions, making sure it is al dente.  Drain and keep warm.   While pasta is cooking, brown sausage over medium high heat in a large skillet.  Once sausage is cooked through, drain off any excess grease and stir in cans of tomatoes.  Add garlic and basil.  Bring sauce mixture to a boil, reduce heat to medium low and allow to simmer for about 5 minutes.  Stir in half and half and peas.  Allow to warm through.  Toss sauce with pasta.  Top with Parmesan cheese for serving. 

Indonesian Peanut Chicken

When my first son was born, some friends of ours were very kind and brought us a really delicious dinner, Indonesian Peanut Chicken.  We were very impressed and I told them I must have the recipe.  Little did I know, I already had it in my Betty Crocker cookbook!  Now, my extremely weathered cookbook falls open to the page with this recipe on it.  I have modified the recipe a bit and in doing so, shortened the cook time (always a plus in my book!).  The other night, we served the exotic peanut chicken over rice noodles, but usually eat it with rice.  However you do it, it's a fast family-pleaser.  Serve it with a steamed green vegetable (broccoli, green beans, peapods) and call it a day!


 Indonesian Peanut Chicken 
1 lb. boneless skinless chicken breasts, cut in bite sized pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 Tablespoons vegetable oil
1/2 cup chopped onion (about 1 med.)
1 chopped red bell pepper, reserving 1/2 cup for garnish
1/3 cup peanut butter
1/4 cup ketchup
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1/2 teaspoon cayenne pepper
1 cup chicken broth
1/4 chopped peanuts
hot cooked brown or white rice (or rice noodles as pictured)
Note: can substitute 1/4 cup chili sauce for ketchup and spices cinnamon through cayenne (usually found in condiment aisle by ketchup).

Season chicken with salt, pepper and garlic powder.  In large skillet over medium high heat, brown chicken in oil until cooked through.  Remove from skillet.  Add onions and bell pepper until tender.  Stir in peanut butter, ketchup and spices.  Gradually add chicken broth, stirring, until peanut butter is melted.  Add chicken back into pan and bring to a boil.  Reduce heat and simmer about 5 minutes stirring occasionally, until chicken is heated through and sauce begins to thicken.  Serve over rice and sprinkle peanuts and fresh red pepper over top for garnish.

Sick Day Chicken Rice Soup

We are coming upon cold and flu season--has it already hit?  It seems like everyone has been sick lately.  With that in mind, I share this recipe.  You can keep it in your back pocket for when the dreaded sicknesses strike (unfortunately, we all know it's not going to if, but when).  This is not Granny's chicken soup.  It hasn't been lovingly tended all day, simmering away.  That said, it is sooo much better than anything coming from a can.  This is the kind of soup recipe that would make Rachael Ray proud.  Quick, efficient, and warming your bones within 30 minutes.  This has become my go-to recipe when illness strikes our house (like last week...thankfully we are all clear and healthy again!).  It's simple enough that it's a cinch to prepare even if you feel under the weather.  If you need something that will sooth a cold or upset tummy and you need it now, here's your soup! 

Sick Day Chicken Rice Soup
4 cups of chicken broth (or 4 cups water plus 4 teaspoons chicken base or bouillon)
1 pound boneless skinless chicken, cut into chunks
1/2 cup white rice (or you can substitute noodles or barley--I'm a big fan of barley)
1-2 carrots, peeled and diced into bite-sized pieces
1/2 cup frozen peas
fresh ground black pepper

In a medium pot, bring chicken and broth to a boil over high heat.  Reduce heat to medium and simmer until chicken is cooked through (5-10 minutes).  Remove chicken from broth and shred into bite-sized pieces.  Return to pot. Add rice and carrots and simmer until rice is cooked through (about 15 minutes--although if you use barley it will certainly be longer and shorter if you use noodles).  Stir in frozen peas right before serving, they'll thaw immediately and keep their bright green color.  Season to taste with pepper and serve. 

p.s. This would be a no-brainer meal to take to someone else who is sick as well!  Throw in a loaf of bread and you've just become the world's best neighbor. For such little effort, it's a BIG way to show someone you care!

Note: I have come to realize that maybe not everyone knows what chicken base might be.  It is one of my favorite products.  There is a brand called "Better than Bouillon" and it is awesome.  It is sold right near the canned broth.  They have different flavors--beef, chicken, vegetable, etc. and it is concentrated flavor that makes great instant broth and gravy.  I also really like adding a teaspoon to sauces as a quick way to deepen the flavor.

California Veggie-Cheese Soup

Not sure how it happened, but a stomach bug has felled the three men in my life.  The Baby's mostly recovered, the First Born was incredibly pitiful all day today (got to watch t.v. for twelve hours straight if that gives you any idea!) and the Dear Husband (on his Birthday, no less!) is on his way home early from the Rockies game (I should probably add that I made him go).  Sad.

Probably not the most appetizing way to begin a post, but the point is that I was on my own for dinner tonight.  This means that not much cooking was in order, but a girl still had to eat, right?  I had half a package of California blend veggies left in the fridge from the other day (bought on sale for $.88 at King Soopers last week!) and since I could eat soup every day of the year, I felt it was necessary to turn the rest into soup.  It made enough for one mommy and one baby to end up very satisfied.  I'm keeping my fingers crossed that all those veggies in the soup will be giving me all the immunity-boosting powers possible!    

California Veggie-Cheese Soup 
(makes one large or two small servings, feel free to expand proportions as needed)
1/2 of a 1 lb. package of frozen California blend vegetables (Broccoli, Cauliflower and Carrots)
1 cup chicken broth (or 1 cup water and 1 teaspoon chicken base or 1 cube bullion)
2 slices American cheese, torn into pieces (could also use 1/4-1/2 cup cubed Velveeta)
1/8 teaspoon garlic powder
2 tablespoons half and half
salt and pepper to taste

Cook the vegetables and broth in the microwave or stove top until vegetables are tender.  Using an immersion blender (or a plain old blender), puree soup to desired smoothness (I like a few pieces of vegetables left for texture).  If using a blender, return to pan or microwavable dish.  Add cheese slices, garlic powder, salt pepper and half and half.  Stir to melt cheese and heat more, if necessary. Adjust seasonings as needed.  Easy peas-y.

note: you could also do this soup with just broccoli.  Broccoli cheese soup is actually one of my husband's favorites and gives me sweet memories of when we were first together and I would cook it for him.  Good times.

Roasted Vegetable Sandwich

This has been a week of goat cheese. Tangy, creamy, so delicious. It seems to be appropriate in many uses. I especially love it spread on sandwiches (try it on a BLT!!!). The vegetables in the base of this sandwich are startlingly similar to the Grilled Balsamic Vegetables I featured in the Barbecued Corned Beef post, and you are most welcome to substitute those (I highly recommend using leftover grilled veggies as a sandwich filling--they're especially good in a pita!). In fact, these started on the grill, but the high winds we are prone to experiencing out here on the edge of the Eastern Plains of Colorado kept blowing out the flame on my grill (blast!). Well, cooking definitely invites improvisation and so I finished the vegetables in the oven. Feel free to use whichever cooking method is more convenient.

Roasted Vegetable Sandwich
1 baguette, split lengthwise and cut into 4-6 sandwich-sized lengths
1 eggplant, cut into thin slices
1 small zucchini, thinly sliced lengthwise
salt
1 small yellow squash, sliced lengthwise
1/2 red onion, thinly sliced
1/2 red bell pepper, cut into large chunks
olive oil (about 2 tablespoons)
1/4 cup prepared balsamic vinaigrette

2 tablespoons prepared pesto
2 tablespoons light mayonnaise
about 4 oz. goat cheese
2 cups cut up lettuce (I used Italian blend with Romaine and Radicchio, and it was yummy!)

Directions:
Preheat oven to 450 degrees. Cut the eggplant first and spread it out in a single layer on paper towels. Generously salt the slices of eggplant and allow to rest while you are preparing the rest of the vegetables. This will draw out some of the extra moisture. Once the rest of the vegetables have been prepared, gently blot the eggplant to remove the extra water, give them a quick rinse to remove the excess salt, and pat with paper towel to dry. Arrange vegetables in a single layer on a baking sheet (you may have to use two or stagger roasting the vegetables). Drizzle with olive oil. Roast in a 450 degree oven, flipping once, until vegetables are tender and browned (about 15-20 minutes). Remove from heat and toss with balsamic vinaigrette.

In a small dish, mix together mayonnaise and pesto. Spread about 1 tablespoon of pesto mayonnaise on baguette lengths. Also spread a generous amount of goat cheese on each piece of bread. Arrange vegetables on each sandwich and top with some lettuce. Fold over and squish down so that you can actually fit all that goodness into your mouth. Simple, simple.

It would also be great to add some grilled sliced chicken, if you're getting tired of the vegetarian theme. I am finding we just don't eat that much meat in the summertime...I guess we'll say we are doing our part to reduce our carbon footprint, but really I think it's more that I've been too lazy.

Back to School Breakfast

Today was Silas' first day of preschool. He did do a round of "Preschool Light" last year, so there really wasn't too much apprehension (on either of our parts), but there was definitely the "back to school" feeling in our house this morning. To start him off right, I made an extra hearty breakfast (made enough for me too, it's hard work getting a four year old out the door!) and I think it did the trick!


Funky Monkey Oatmeal

1/2 cup quick oats
1 cup water
pinch of salt
large shake of cinnamon
1/2 banana, mashed (can reserve a couple slices for garnish)
1 tablespoon peanut butter (or almond butter!)
1 tablespoon vanilla flavored protein powder (optional)
1 tablespoon brown sugar
milk for serving

In a very large, microwave-safe bowl, combine oats, water, salt and cinnamon. Microwave on high for 1 1/2 - 2 minutes or until oats are thickened (making sure to watch very closely so that your oatmeal doesn't end up on the floor of your microwave from boiling over). Remove from microwave and stir in banana and peanut butter. Transfer to serving bowl (or eat from what you microwaved it in) and top with brown sugar (Silas likes visible lumps) and milk.

note: I prefer the flavor and texture of Old Fashioned rolled oats or Steel Cut oats and you are welcome to substitute, allowing extra cooking time. When I'm really on the ball and forward-thinking enough, I'll soak steel cut oats overnight (combine 1 cup steel cuts and 4 cups of water in a sauce pan, bring to a boil and allow to boil for one minute and then remove from heat, cover and let sit overnight. In the morning, bring the oats and water to a boil and cook for about 5-10 minutes, or until the water is absorbed and the oatmeal is desired tenderness).

Crunchy Kale Salad

I never thought I could eat so much kale. I think I used to believe that kale wasn't actually even for eating--just for garnish in between the cottage cheese and the dressing at the salad bar. Not anymore!

Whole Foods grocery store (not that I've been there lately, but from what I hear) has recently implemented the ANDI food labeling system. What is ANDI, you ask? It is the Aggregate Nutritional Density Index. On a scale from 0-1000, it rates the nutritional density of individual foods. You know what ranks 1000? Kale. Hmm...we've all been told to "eat our greens," but that's pretty good motivation to know that they're one of the most nutritious foods out there.

Thus, becomes the challenge of making them tasty (enter this salad). The recipe is inspired by a couple of grocery stores in Minnesota that are carrying something similar. I have to admit I don't love the taste of kale on its own, but mixed with some goodies and a basic lemon vinaigrette, something magical happens and it makes me very happy! Maybe with enough, one could even develop super powers ("Look out, world, it's Greens Girl!!!")...

Crunchy Kale Salad

1/2 bunch of kale
1/2 cup dried cranberries
1/2 cup golden raisins
1/4 cup pine nuts, toasted (*see note)

kosher salt and freshly ground pepper to taste
the juice of one lemon (about 1/8 cup), freshly squeezed, please
2 tablespoons vegetable or other neutral flavored oil

Remove stems from kale leaves and wash thoroughly. Tear into bite-sized pieces and throw into a large salad bowl. Season greens with salt and pepper (it's incredible how much flavor any kind of green or lettuce salad has when you salt the leaves directly. Try it on your next salad).

In a small bowl, whisk together lemon juice and oil. Season with additional salt and pepper, if desired. Pour over kale and toss to combine. Sprinkle in raisins, cranberries and pine nuts. This salad is especially good if you let it sit for a little while to let the flavors combine.

Also, be brave and feel free to substitute other goodies. I have seen halved cherry tomatoes instead of the golden raisins, I am sure that's just the beginning of deviation...

*note: To toast pine nuts, place in a single layer in a small skillet over medium heat. Allow nuts to slowly brown and become golden and fragrant (about five minutes). Shake the pan frequently and watch closely so they don't burn (they're a tiny bit pricey, so you don't want to waste them). Also, remove them from the pan as soon as they are lightly toasted so they don't continue to get darker. Allow to cool to room temperature.

Steak Sandwiches with Caramelized Onions

Oh...it's been a long time. This past week, I got to go back to Minnesota to visit my family and we were super busy, so there didn't end up being much time to post. Hopefully, we're back in the swing of things, now!

The day after I got back from MN, our very dear friends, Jeremy, Julia and their adorable daughter Zoe stayed the night with us on their way to a conference. We were so thrilled to be able to visit with them! Among so many things that we enjoy about these friends, one is that we both get really excited about great bargains. Jeremy said he makes a point to never pay more than $2 a pound for meat, which is a principle I try to adhere to as well! Stock up when it's on sale.

Anyway, after our friends a somewhat underwhelming breakfast (I made a dutch baby pancake and doubled all the ingredients except forgetting to double the milk...it didn't puff up very well and was kind of a brick. Oops), I tried to make up with lunch. Here's what we had:



Steak Sandwiches with Caramelized Onions
makes about 8 sandwiches

2 medium onions, thinly sliced
1 tablespoon butter

2 pounds steak, trimmed of any visible fat or icky bits and thinly sliced against the grain into bite-sized pieces (I used very thinly sliced sirloin for $1.98/pound)
2 tablespoons butter, divided
Canadian steak seasoning, to taste
kosher salt, to taste

2 tablespoons ketchup
2 tablespoons yellow mustard
1-2 tablespoons Worcestershire sauce
1/2 cup chicken or beef broth

8 buns, split open (bolillo or torpedo shaped rolls work great)
8 slices cheese (used Munster)

In a medium skillet, melt butter over medium heat. Add onions and spread into a single layer. Reduce heat to low and allow onions to cook, stirring occasionally, until soft and golden. For really great caramelized onions, you need to be patient (allow about 30 minutes). While they are cooking is a great time to be trimming and slicing your steak. Otherwise, you can also do the onions ahead of time and keep them in the fridge to reheat when you need them since the rest of this goes together really fast!

After steak is cut into bite-sized pieces, season with steak seasoning and kosher salt.

In a small bowl, combine ketchup, mustard, Worcestershire and broth, stirring until smooth.

After onions are caramelized, remove from heat and set aside. In the same skillet, raise heat to high and melt 1 tablespoon of butter. Add half of seasoned steak pieces in a single layer and sear for 1-2 minutes on each side, flipping once. You don't want to stir the steak around too much because continuous contact with the pan is what will give you the golden brown sear on the meat. Once steak pieces are browned on both sides, remove from heat and set aside. Melt remaining butter and repeat process with remaining steak. After the second batch of steak is cooked, remove from heat and add to the first batch.

Dump sauce mixture into the skillet and stir constantly over high heat for about a minute or until thickened and bubbly. Pour over steak bites.

*whiles you're cooking the steak, you can also toast the buns slightly by putting them on a baking sheet and covering loosely with a piece of foil and warming them in a 350 degree oven while you're cooking the steak. In fact, you can put your onions and the cooked steak in the oven to keep warm along with your rolls while the sauce is being made too!

To assemble:
Spread a scoop (about 1/4-1/2 cup) of steak mixture making sure to get some of the sauce from the bottom over an open roll. Top with 1-2 tablespoons of caramelized onions and a slice of cheese. If you want to be really decadent, you can also add a slice of crispy bacon, too (what can I say, they had a special on pre-cooked bacon and we figured everything's better with bacon, right?).

30 minutes starts now!

So something a little strange happened the other night. I was preparing dinner and the doorbell rang. Ugh. Solicitors. Of course my first born raced to the door so I couldn't feign not being home and I felt like I had to answer the door. It was two young men from the inner city who were selling the magazine subscriptions, you've seen them before, right? So some of you may be thinking to yourself, "This is the time you just tell them that you're not interested and politely remind them soliciting is against one of the many statutes of our fine community." Unfortunately, I sometimes seem to have a hard time being direct in saying "no."

Anyway, when I told them I was fixing dinner, they asked if I might have any extra. Ha, ha, ha, funny joke, right? No, they were serious. Subscriptions I could not purchase, but my husband and I figured we could come up with something to feed them. Of course we had just polished off the sandwich fixings earlier that day, so it was going to take a little bit of inventiveness. I had Jay tell them to come back in 30 minutes and we'd have something to feed them. What commenced was a very frantic raid of the kitchen. This is what I came up with:

Of course it didn't look like that, though. This was frantic remember???
If we're being truthful, it looked exactly like this:

Slap, slap, slapped together.

The lesson of this is twofold:
First: Even when you don't think you have anything to come up with a fast, easy meal, you probably do and you really can do it!

Second: And somehow, when I agreed to feeding these guys, what was running through my head is the story in Genesis 18 where Abram has a divine appointment with some visitors (check it out!). It's possible that their knocking on the door right at dinnertime was just an inconvenient coincidence. But then again, I'm not sure that I believe in coincidences. Regardless, it was a reminder to me that I can show hospitality in some small way to everyone who crosses my path (especially at dinnertime).

Oh, and this was actually done in about 20 minutes!

Sweet and Tangy Grilled Pork Quesadillas
serves two hungry fellows

2 boneless pork chops
Canadian Steak Seasoning
4 tortillas
2 Tablespoons apricot jam
2 Tablespoons brown mustard
1 cup shredded cheese (I used a Mexican blend)
chopped cilantro (this was just used in the pretty, re-made version)

Sprinkle seasoning on both sides of pork chops and grill 3-5 minutes on both sides, or until cooked to about medium-well. Remove from heat and allow to rest for a few minutes.

While pork chops are cooking, stir together jam and mustard. Set aside.

Lay one tortilla in a large skillet over medium high heat. Spread about a tablespoon of the jam mixture on the tortilla and sprinkle with about 1/4 cup of cheese. Allow the cheese to start melting while the tortilla is still open-faced. Slice pork into small strips. Sprinkle on top of melting cheese. If you like cilantro, this is a nice time to sprinkle some of that over the quesadilla as well! Use a spatula to fold the quesadilla in half. Remove from heat and keep warm in a 200 degree oven. Repeat with remaining ingredients. Slice into wedges and serve!

Note: Hopefully, (if you don't do this already) this should open up a whole world of quesadilla options for you! Feel free to substitute different meats, cheeses and fillings. You can use the mustard-jam option with deli ham, cheese and thinly sliced pear or apple. We're particularly fond of spreading pesto sauce, using deli turkey, fresh spinach, slices of red bell pepper and Italian cheese blend.

Once you've experimented, please let me know what your favorite combination is so we can try it out too!