Bread- Pumpkin Bread...yummy all year!!

This is very similar to the Pumpkin Bread you can get at Starbucks and a heck of a lot cheaper than 3.50 a slice everytime you go! When my babies won't eat anything else I can count on them eating this and yes....it has quite a bit of sugar but I justify that with the whole wheat flour...hehe
I sometimes cut the sugar by a cup and it still comes out tasting Yummy...We just had some for breakfast!

Yummy Pumpkin Bread!!

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup canola oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups whole wheat flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
  
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. (time can vary...sometime it takes 70 minutes to be done...I have a gas oven)

Patty Melt Pizza

Patty Melt Pizza

Total time 35 min Makes 8 sevings

Serve with a side salad

1 lb ground beef or ground turkey
2 medium onions
1 cup of baby bella mushrooms chopped up (optional)
1/3 cup shredded Italian six-cheese blend
7 thin slices reduced-fat sharp Cheddar cheese
1/3 cup Thosand Island dressing
1/3 cup steak sauce
1 tsp caraway seeds
1 (12-inch) prepared pizza crust
2 tbsp butter
1 tsp Worcestershire sauce
1 tsp seasoned salt

*Preheat oven to 400
*Slice onion and mushrooms

Steps: 1.Preheat large saute pan on med-high 2-3 min. Add ground beef, season with salt and pepper, brown 5-7 min stirring to crumble meat, or until no pink remains. Stir in steak sauce ;remove meat from pan.
2. Place pizza crust in oven; cook 7-8 min or until slightly crisp.
3. Place butter in the same pan, than add onions, mushrooms, caraway seeds, and Worcestershire sauce; cook 8-10 min or until soft and well browned.
4. Place pizza crust on baking sheet. Combine shredded cheese & dressing spread over crust. Arrange meat over dressing; spread onions and mushrooms over meat. Top with Cheddar cheese an return to oven; bake 4-5 min or until cheese melts. Slice pizza and serve.

Sunday Roast I (Good luck getting through this one!!! My brain exploded trying to get out the logistics...)

Ahhh, the Sunday roast dinner. A tradition that I feel is lost in American households. The Brits however, well, its sacrilege not to. I attempted to make a tossed salad with a roasted chicken one Sunday and Hubs was almost booking his trip back on the Queen Mary. You can go really extravagant if you have guests and jazz up your side dishes like its a holiday, but this is just a simple roast dinner. There is always a big hunk of meat of some sort, potatoes (must be roasted) and veggies. Here is this Sunday's roast:

1 Chicken chop off head and neck, wing tips, bottom quarter of legs (including feet), pull out all the insides and discard or make a stock with all that except for the liver (it will make your stock bitter) HA! Just kidding, I get cleaned chickens (once I did pick up a chicken I had to do all that to -it was a Buddhist chicken I had picked up in Chinatown...it was awful yet carnal at the same time) Anyway...wash the bird inside and out and dry it off.
1 large Idaho russet potato per person washed, peeled, cut into pieces as you like them (there are two sizes in my house large -cut into three pieces for the Hubs and small cut into 6-8 pieces for me.
A bunch of carrots peeled and cut into pieces you like, I do a bias cut to keep it interesting. Maybe you like circles, or sticks..
A bunch of asparagus trimmed. (Take one stalk bend it until it breaks, cut the rest to the same height and discard the bottoms)
4 cloves garlic
3/4 TSP dried Rosemary
3/4 TSP dried Oregano
3/4 TSP dried Thyme
1/8 TSP garlic powder
3/4 TSP Salt
1/4 TSP Pepper
EVOO (Extra Virgin Olive Oil)
Chicken Stock

If you have fresh herbs, by all means, use them but use BUNCHES of them and not TSPs. My chicken flavorings are always different, this just happens to be today's whim.

Preheat oven to 350*

Place potatoes in a pot and cover with cold water. Place pot over high heat and bring to a boil, once at the boil, boil for about 5 minutes and while this is happening....

In a small bowl, combine 1/2 TSPs of the following: Rosemary, Oregano, Thyme & Salt.
Add 1/8 TSP pepper (its really to taste)
Press the garlic into this mixture.
Add EVOO, combining until you have a nice pastyish mixture

In a large bowl, combine 1/4 TSPS of: Rosemary, Oregano, Thyme & Salt.
Add 1/8 TSP pepper (again, to taste)
Add Garlic powder
Add EVOO to a consistency of salad dressing.

Grab that chicken and get ready to get dirty with it. Gently work your fingers under the skin of the breast to free it up and make a pocket. You might tear the skin, I've done it, it will happen at some time in your roast chicken making life, its really not the biggest deal just try to be careful.

Once you've separated the skin from the flesh, start rubbing the mixture from the first bowl inside the skin, covering as much flesh as you can. Take anything left and rub it all around the outside of the skin.

Place that birdie in a pan. Tie the legs together with butcher's twine and tuck the wings behind the body like that bird is lounging. Pop in your temperature probe (WHOA!!! What's that?!?! Get to the end, I'll explain then)

Place bird in oven.

Drain those potatoes. Was that longer than 5 minutes of a boil? Its ok, its no big deal, you'll get quicker at it, nothing is ruined.

Toss the potatoes with the second bowl's mixture and pour all that into a roasting pan that will fit the potatoes.

Place potatoes in the oven.

Now I'm not one for timing. This particular chicken took about an hour and 15 minutes to get to temperature...here is where the temperature probe comes in. I own one. It is one of the most valuable tools in my arsenal. i never have dried out or raw meat. I am happy about that. I can always work my veggies around, but ruined meat is ruined meat and you don't want to keep piercing meat to see if its done, you dry it out that way. Buy a temperature probe. You set it and it does all the thinking for you. You glance at how its doing in there and you work around your meat. There's a pic at the very end of the one I have. INVALUABLE.

I digress:

Keep your eyes on the the potatoes and toss them around from time to time to get an even brown. If you find your chicken isn't close to ready and your potatoes are getting close, just pull them out and put them aside. When your chicken is done you can pop them back in the oven to reheat while the bird rests and you carve it. All so forgiving...

When your bird reaches temperature, take it out of the oven and tent with foil. Let it rest for 20 minutes.

Put the stock over a medium heat and wait for it to boil.

Throw the carrots and asparagus in the stock, cover and carve your bird. By the time you're done carving, the veggies should be ready (don't let it go more than 5 minutes.)

Serve.

Oh and the best way to carve a bird: just google "how to carve a chicken/turkey"

Gina's Alla Vodka Sauce

What you need:
1/2 pound of smoked ham (prosciutto)
2 tablespoons olive oil
2 tablespoons unsalted butter
parsley leaves
1 1/2 large white onions, finley chhopped
2 cans of large diced or pureeed tomato sauce
1 cup of parmesaian cheese (Percurio romano)
1 quart of heavy cream, reducted by half
3/2 cup Vodka
salt and pepper


dice the ham and put it to the side

put olive oill and butter into the pot on med hight flame unatil butter melts and becomes foamy, then added the onions (finely chopped - i eihter use the cheese grader or the mini chopper) let it saute until it is crispy, do not let it brown.

add the ham in, lower the flame and let it sweat for about 15 mins, stir it occasionally.

add in the tomato sauce and the cheese - let it simmer for 20 minutes. add parsley, simmer for 3 mins, add the redced heavy cream and the vodka, mit it all well and let it simmer for 20 mins.

mix in two pounds of cooked pasta and let it simmer for about 2 mins... enjoy! :)

Kedgeree

This is an English dish. Or an Indian dish. Its an Anglo-Indian dish. The Brits love Indian food. They got into it back during the British Raj. There are all sorts of tales about the origin of it and there are all sorts of variations -the Indians presented it to the British colonists, the Scots introduced it to the Indians...who knows? There are probably as many variations of the ingredietns as there are of the origins. This is my version. Its good...Brits used to eat it for breakfast during Victorian times. I wouldn't eat this for breakfast. But its great for dinner and the boy loves it.

4 cups cooked rice (I like to use long grain brown rice, much to my husband's dismay, but I do what I can to get whole grains into our diet)
1 tennis ball sized yellow onion chopped (or a golf ball sized yellow onion and 4 scallions)
2 cloves garlic chopped
1 heaping TBS curry powder
1 lb fleshy fish (I like using cod, scrod, haddock or salmon, they tend to remain nice and chunky, you can use skinny fish like flounder and such, but it will be a different consistency -no biggie IMO, its YOUR dinner do what you like.) cut into slightly larger than bite sized chunks -about an inch or so
1.5 handfuls of grape tomatoes halved
4 hard boiled eggs quartered (check out note at the end on boiling eggs, huge deal for me)
1 bunch cilantro chopped
Extra Virgin Olive Oil
Salt and Pepper to taste
Fresh lemons quartered

Season fish with salt and pepper.
Cover the bottom of a saute pan with oil. Medium heat.
Add onion to the oil and let them sizzle up a bit, stirring occasionally, no browning, just get to translucent.
Add garlic and curry stir until you can smell it being nice in there and everything is a golden-orangey color.
Add fish and stir once a minute for about 8 minutes or until the fish is just about cooked through and beginning to flake up.
Add salt and pepper if you desire (its all to taste).
Turn off the heat but keep the pan on the burner.
Add the tomatoes.
Add the cilantro.
Stir
Add 3 of the quartered eggs and carefully stir (don't worry if they break up, that's why you kept one behind).
Serve in a bowl garnishing with remaining egg halves and wedges of lemon (maybe a bit more cilantro too).

Kedgeree baby.


NOTE***Boiling eggs- learned from Rachel Ray back when I used to watch food network like a pale skinned virgin watches porn:
Place eggs in pot
Fill pot with water until eggs are covered
Bring water to a boil
Cover pot and remove from heat
Wait 12 minutes
Submerge eggs in cold water bath
Drain
Peel
PERFECT hard boiled eggs. No green around the yoke. They are tasty, delicious, tender...she hit it right on the head. Thank you Rachel Ray for teaching me how to boil an egg. It is important and it does make a difference.

A Couple of Quiches

I love quiche. I am crap at rolling out dough so I buy my crust. If you can roll dough, have at it. Homemade blows store bought out of the water, I just fill it.

2 crusts parbaked (about 10 minutes in a 450* oven, just so its crispier to stand up to the egg mixture)

1 package of frozen chopped spinach, boiled for 1 minute, drained and squeezed of excess water

4oz gruyere shredded

1 head brocolli steamed and cut up into small pieces

4oz aged cheddar

10 eggs

Heavy Cream

Nutmeg

Salt and Pepper

Preheat oven to 375*

Sprinkle half the cheddar into bottom of one crust and half the gruyere into the bottom of the other.

Spread brocolli over the cheddar and spinach over the gruyere.

Top brocolli with remaining cheddar and spinach with remaining gruyere.

Crack eggs into a 3 cup minimum measuring cup.

Add Cream to measuring cup until you the mixture reaches the 3 cup mark.

Grate fresh nutmeg into mixture (a pinch of ground).

Add Salt and Pepper to taste.

Whisk until well combined.

Pour mixture into crusts until everything in the crusts are sitting in a bath of eggy mix.

Put in center rack of oven and bake for 30-35 minutes (rotating halfway through) or until the top gets nice and browned and the egg has set.

Let the quiches set back for a good 10 minutes at least.

Serve with salad greens tossed with lemon and oil.

Sun-Dried Tomato & Garlic Dip

Ingredients:
1 8oz pkg of cream cheese
1/2 cup of mayo
1/2 cup sun dried tomatoes packed in oil, drained & chopped
2 Tbs freshly chopped chives
1 clove of garlic, minced
1 tsp freshly ground black pepper

Directions:

Throw all the stuff in a bowl and mix.
Garnish with a few cuts of chives.
Serve with crackers

Beef Stew

Measurements are approximate.....its cooking not chemistry.

2lbs stewing beef cut into bite sized chunks

1lb new red potatoes quartered

2 handfuls cremini mushrooms quartered

1 bunch carrots peeled (if you so desire, I do) and diced

1 softball sized yellow onion diced

5-6 garlic cloves chopped

1 TBS ground cumin

1.5 TSP ground black pepper

Salt to your taste (I think I use 1 TBS but I really have no idea)

1.5 TSP dried rosemary (or use a bunch of fresh if you have)

.25 bottle red wine (I like Merlot for this)

2 large bay leaves

flour

beef stock (one of those cardboard containers should be more than enough)

Extra virgin olive oil (from here on out EVOO with thanks to Rachel Ray for that acronym)

Combine cumin, pepper, salt and rosemary and toss with beef in a large bowl. I usually do this before all my chopping of the veggies so it has time to sink in.

Dredge seasoned beef in flour.

Pour enough oil to cover the bottom of an enameled cast iron pot (this is what I use, you can use whatever you have..although I don't know how a teflon coated pot would work). Medium heat. When hot enough to make the meat have a calm yet happy sizzle, add meat in batches to brown it on all sides adding oil if the pan is getting dry and smokey and placing the batches in a bowl to the side as they get browned (but not cooked through).

Add a touch of oil to the pot and add onions, carrots and mushrooms to the pot. The bottom of your pot might be looking scary, this is okay, that's all good and lovely bits we'll get to in a few minutes.....Let the mixture cook out a little so the moisture of it starts to release and start scraping up the browned bits with a wooden spatula. Just keep working it up and once its all up add the garlic and bay leaves and more salt and pepper if you love heavy seasoning (I do). Give that a stir and let it cook for 30 seconds.

Sprinkle the top of the mixture with flour and stir it all around until you have an awful pasty thing occuring in that pot and all that scraping up seems for naught -add the WINE. Scrape scrape scrape and then let it cook down until its thick and lovely.

Add potatoes to the mixture. Add the meat back as well and pour in any accumulated juices the meat has let go.

Pour in stock just to cover. Stir once, bring to a boil, stir, partially cover and bring down to a simmer.

Simmer for 30 minutes. Take off cover completely and simmer for 15 minutes.

Should be good to go...here's the trick...if you find you want a thicker sauce, use a slotted spoon to take out all the ingredients while you jack the heat up to high and boil that sucker down, you'll see it get thick as anything and then simply add the ingredients back and stir it around..lovely.

Garnish with fresh parsley and serve with buttered rolls.

Sicillian Chicken

OK my sister-in-law gave me this one and it is amazing!

* Ingredients

* 4 (6-ounce) skinless, boneless chicken breast halves
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1 tablespoon olive oil
* 3 tablespoons all-purpose flour
* 1/2 cup dry white wine
* 1/2 cup sliced Sicilian olives
* 1/4 cup golden raisins
* 1 tablespoon balsamic vinegar
* 1 teaspoon dried oregano
* 1 (14.5-ounce) can diced no-salt-added tomatoes, undrained
* 1/4 cup chopped fresh basil


Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound each breast half to 1/2-inch thickness using a meat mallet or heavy
skillet. Sprinkle both sides of chicken with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat. Place flour in a
shallow dish; dredge chicken in flour. Add chicken to pan; cook 3 minutes on
each side or until lightly browned. Add wine; cook 1 minute. Add olives and the
next 4 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer
8 minutes or until chicken is done. Sprinkle with basil.


FYI: I usually double the diced tomatoes so that there is more sauce to go
around!

Perfectly Simple Peanut Butter (and Jelly) Cookies

• Preheat oven to 350
• 
  
• 2 cups peanut butter
• 2 cups white sugar
• 2 eggs
• 2 teaspoons baking soda
• 1 pinch salt
• 1 teaspoon vanilla extract 

In a large mixing bowl mix peanut butter and sugar until well blended. Beat in eggs, vanilla, salt and baking soda. Drop rounded balls onto greased cookie sheet. depress the balls with a fork making a waffle pattern. Bake for 8-10 minutes. This will make 3 dozen. For an extra treat drop 1/2 tsp of grape jam on top of cookies before baking!

Just a Sandwich

I just discovered that I gained 5lbs on top of the 10 I already want to lose thanks to my recent vacation. I love sandwiches, quick, simple lunch so I can get in and out to do what I have to do in a day (kids). I also happen to be a cheese whore and realized that I could easily cut a good amount of calories in my day by losing the cheese in my sandwich so I came up with the below...maybe you all do this already and I'm bringing nothing to the table but this is my first post and I have time to keep it simple.

2 slices of panella lightly toasted

3 slices of store roasted turkey breast

1 schmear mayonnaise

marinated eggplant

roasted peppers

I think its pretty easy to make a sandwich, just schmear one slice of bread, pile the turkey on that slice and then the marinated stuff to your heart's content (I do just enough to cover). The thing is to know where to get everything. Go to the bakery and have them slice a loaf bread for you rather than buying the crap in a plastic bag on the shelf. At the deli ,the antipasti bar is where you get the marinated bits and bobs and just ask for the store baked turkey at the counter. Boar's Head ain't always the Bee Knees. Sandwich. I suppose you could cut out more fat by making the schmear a drizzle of extra virgin olive oil....have at it!

Mac N' Cheese Muffins

What?
Just got this from Babble.com - two greats that go great together.

Mac & Cheese “Muffins”

1/2 lb. macaroni
Salt
3-4 Tbsp. butter
3-4 Tbsp. flour
2 1/2 cups milk
2 cups grated old cheddar cheese, or any combination of cheeses you have in the fridge
1/2-1 cup pureed cooked cauliflower, sweet potatoes or squash or 2 jars pureed baby food

Bread Crumb Topping (optional):
1-2 slices bread (preferably whole wheat), torn into pieces
2 Tbsp. canola or olive oil or melted butter
1/4 cup grated Parmesan

In a large pot of boiling salted water, cook the pasta until it’s tender but not mushy. Drain well in a colander and set aside.

Preheat the oven to 350°F.

In the empty pot (no need to wash it out), melt the butter over medium heat. Add the flour and stir well with a whisk, cooking for a minute or so until the mixture starts to turn golden. Stir in the milk and bring the sauce to a boil, whisking constantly. The sauce must reach a full boil in order for the flour to reach its full thickening potential. Reduce the heat and simmer for a few minutes, until the mixture is nice and thick.

Remove the sauce from the heat and stir in the cheese until it melts. Stir in the vegetable puree, if you’re using it. Add salt to taste, then stir in the drained pasta. If you want a bread crumb topping, pulse the bread, butter and Parmesan in a food processor until the bread turns to crumbs and the mixture is well blended.

Divide the macaroni and cheese into buttered muffin tins and top with the bread crumbs or additional cheese. (It can be made up to 24 hours ahead and refrigerated in the baking dish; sprinkle with the crumb mixture or cheese right before you bake it.) Bake for 15-20 minutes, until the topping is golden and the “muffins” are bubbly around the edges. Serves 8 – more if there are kids.

Super Easy Chicken Pot Pie

1 whole chicken (pre-made rotisserie)

4 cups chicken stock

2 onions (diced)

2 tbsp. butter or olive oil

2 large carrots, diced

2 tbsp. flour

1 tbsp. sage

1/2 cup heavy cream

1 cup peas (canned or frozen- or you can use a pea & carrot mix)

1 egg, beaten

1 pie crust (found in dairy isle of supermarket w/the 2 pieces)

Pre-heat oven to 425.

Bone & chop up the rotisserie chicken & dice into little pieces (about 3 cups worth-if not add more peas).

Bring the 4 cups of chicken stock to a boil & add in the chicken- let it soak in 5/10 min.

Put the 1 tbsp. butter (or olive oil) in a deep skillet & when melted, add the onions & carrots. Cook abt. 5 minutes until soft. Lower heat & then add the flour & sage- cook till flour turns into a tannish mixture.

Combine the chicken mixture to the flour mixture & add in the cream & peas here. Cook about 5 minutes. Season with salt/pepper to taste.

In the meantime, roll out the store bought pie crust into a pie pan (ungreased). Bottom half first, add mixture, and then add top half.

Beat the egg & brush top of pie crust.

Bake in the oven- 425, 15/20- or until top of crust starts to brown.

Butternut Squash Soup

I do not know exact measurements but you can't mess up this delicious soup (just cook according to taste):

2-3 large Butternut Squash - peeled, seeded and chopped

1 large onion

Chicken stock

brown sugar - 1/2 cup?

honey - 2 -3 tablespoons?

cinnamon or nutmeg - a dash or more - if its the holiday season ;)

heavy cream 1/2 cup

in a med- large sauce pan Sautee onion in butter until translucent

add butternut squash fill until level with chicken stock add cinnamon

when squash is softened add brown sugar, honey

Bring to a boil then puree in pan if you have a hand blender - a hand mixer will work but it is messier and takes longer ;)

stir in heavy cream blend well

Serve HOT garnish with cinnamon stick

Katie's Bean Dip

1 can refried beans
1/2 jar salsa
1/2 stick shredded cheddar
2 heaping scoops sour cream
1 small can olives

Combine all ingredients in oven proof dish - bake at 350 for 30 minutes
serve with tortilla chips

Cheddar Maple Squash

From Jenny Hespeler:

"These kicked total ass, try them.
I used turkay bacon(less fat), yellow cheddar and dried sage( I don't have time for the fresh shit).
I could eat it all day =0)"

1-1/2 poundsbutternut squash, peeled, halved, seeded, and cut into 1-1/2-inch cubes (3 cups)
2 ouncesaged white cheddar cheese, coarsely shredded (1/2 cup)
1 tablespoonsnipped fresh sage or 1/2 teaspoon dried sage, crushed
1 tablespoonpure maple syrup
2 slicesturkey bacon, cooked according to package directions

1. In a covered medium saucepan, cook squash cubes in enough boiling water to cover about 15 minutes or until tender; drain and return squash to hot saucepan.
2. Using a potato masher or electric mixer, mash drained squash. Stir in the cheese, sage, and syrup. Chop the cooked turkey bacon and sprinkle atop squash.


*this recipe is from diabeticlivingonline.com

Alicia's SweetBalls

Party Food Ought To be easy to make :
Buy the pre-cooked Frozen meatballs!!! (i do not have a meatball recipe LOL)

1 bag frozen meatballs (hahaha) (50 ct - small is better)
1 cup Ketchup
1.5 cups grape jelly
12 oz gingerale
1 dash cinnamon

(double or triple according to guest count)

Heat meatballs on cookie sheet in oven for 30-40 minutes

In a medium sauce pan whisk ketchup, jelly,cinnamon and gingerale over low- med heat
(You want it to cook but not boil or it will get too thin) simmer until hot

Pour over cooked meatballs and serve!

*This is delish with Mom's macaroni salad!

Rustic Summer Vegetables over Linguine

Rustic Summer Vegetables over Linguine

Wishful thinking of Summer coming early...

2 Shallots - diced

2 Zucchini (for color- 1 Green, 1 Yellow) - cut in medallions

1 Small to Medium Eggplant - cut into bite sized chunks

1 Package Sliced Baby Portobello Mushrooms (button will work as well, just add in last 10 minutes of cooking instead of beginning)

1 Large Can Tomatoes (I like buy the plum kind and crush with my hands. Warning: messy)

To Taste:

Olive Oil

Pinch Salt

Pepper

Fresh Basil

Fresh Parsley

Saute Shallots in olive oil, add eggplant and portobellos. Cook until both start to soften, add rest of vegetables excluding tomatoes.Add oil to your liking (this is your call, I only use what I think I need and add as I go along, I want my vegetables sauteed not fried). As vegetables start to brown up add rest of ingredients, cover and simmer for 20 minutes to a half hour.

Serve over linguine and enjoy!

Chicken Marsala

1 pd boneless chicken breasts
about 4 Tbs flour
olive oil
butter
s & p
1/2 c sliced mushrooms (I've done fresh or canned)
a little over 1/4 cup each Marsala and Sherry cooking wine (I use Holland House brand the most - I got a different brand once and it sucked, so I just stick with Holland)
1/2 c chicken broth
about 1/2 tsp dried basil
about 1/4 of a large onion diced
2 cloves garlic

Directions

Pound chicken flat (I HATE doing this, but it really does make it SO much more tender that Don know the difference if I don't do it and just filet it)

In a bowl, combine flour, 1/2 tsp salt, and pepper to you liking. Add chicken and toss to coat.

Heat about 1 Tbs oil and 1 Tbs butter over medium high heat. Saute chicken on each side until done. Remove from pan.

Add a bit more oil, mushroom, garlic and onions. Saute until onions look done. Stir in wine, chicken broth and basil. Return chicken to skillet and simmer for a few minutes.

I hope you enjoy!!!!

A Treat for the Kids

"here is a good recipe" from an undisclosed source (Jim Hill)

2 cups organic oats
2 bananas
1 cup mixed nuts
1 cup apple sauce
1/2 tablespoon cinnamon
1/4 cup brown sugar

Mix in mixing bowl and press into buttered pyrex dish. cover with some chocolate chips. bake at 350 for 15-20 minutes. spread melted chips over to make even covering and let cool. cut into squares and you have a nice treat for the kids and they think they have a candy bar. bam.

Aunt Rosie's Cheesecake

Ingredients:

1 1/2 cups Graham Cracker Crumbs
1/3 cup melted butter
4 (8 oz bars) cream cheese
1/8 tsp salt
1 cup sugar
4 eggs
1 1/2 TBSP lemon juice

Directions:

Preheat oven to 350 degrees

Crust:
1. Crush graham crackers and mix together with melted butter.
2. Press into bottom and sides of a 10" spring form pan.

Filling:
1. Cream cheese until fluffy, then add 1 cup sugar and gradually add eggs, and beat thoroughly.
2. Add lemon juice and salt to mixture.
3. Spoon mixture into crust, Bake at 350 degrees (40 minutes).
4. Cool for 15 minutes, remove spring from sides. Place in refrigerator until you serve.

You can top cake with any fresh or canned fruit you like.

Light and Easy Carrot Cake/Muffins

Ingredients:

1 bag baby carrots
4 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cups sugar
1 cup vegetable oil

Directions:

1. Boil baby carrots until soft. Mash.
2. Preheat oven to 350 degrees.
3. Mix all ingredients together.
4. Bake cake for 28-30 minutes, or until golden brown.
Bake muffins for 20-22 minutes, or until golden brown.

Southwest Steak

This is a great recipe for Southwest Flank Steak, it can be used alone as a marinade or can be used to make Southwest Quesadillas

The recipe is from Taste Of Home-Healthy Cooking Magazine, which has been my GO-TO mag lately!

Click here for the link:

Southwest Flank Steak Recipe

Ingredients

• 1/4 cup lime juice
• 6 garlic cloves, minced
• 4 teaspoons chili powder
• 4 teaspoons canola oil
• 1 teaspoon salt
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon pepper
• 2 beef flank steaks (1 pound each)

Directions

• In a large resealable plastic bag, combine the first seven ingredients; add beef. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
• Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
• Let stand for 5 minutes; thinly slice across the grain. Yield: 8 servings

Chocolate Chip Banana Muffins

My kids love these! I always double the recipe if I have enough brown bananas and freeze the extras. Just take them out of the freezer and microwave for a few seconds.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt (I never have plain yogurt in the house, so I use vanilla yogurt, sour cream or milk - all come out good)
  
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (don't worry if you don't have a full cup, just add a little more milk to thin out the batter a bit)
  
• 3/4 cup semisweet chocolate chips

Directions

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

(originally from allrecipes.com)

World's Best Burger?

Ok, so this may be cheating (Sorry, Rach!) but a colleague just gave me this recipe today. I have never tried to make it (hence the cheating), but she swears by the recipe.


World's Best Hamburger Recipe:

INGREDIENTS
- 1 1/2 pounds lean ground beef(or you can use ground chicken or turkey)
- 1/2 onion, finely chopped
- 1/2 cup shredded Colby or Monterey Jack cheese
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 egg
- 1 (1 ounce) envelope dry onion soup mix
- 1 clove garlic, minced
- 1 tablespoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed dried rosemary
- salt and pepper to taste

DIRECTIONS
1.Preheat a grill for high heat.
2.In a large bowl, mix together all ingredients. Form into 4-6 patties.
Grill patties for 5 minutes per side on the hot grill, or until well done.
Serve on buns with your favorite condiments. Enjoy!

Mexican Stuffed Peppers

I made these last night for dinner and they were very good but the texture of the meat was very soft. Maybe adding an additional egg might do the trick. Also it was made in the pressure cooker so maybe that made is softer than usual. You can definitly make it on the stovetop(which is how I normally make my regular stuffed peppers) Definitely worth a try. This recipe comes from Taste of Home magazine with a few tweeks from moi. Enjoy!

4 green bell peppers
1 lb ground beef
1 1/2 cups ground tortilla chips
1 cup salsa
1 medium onion diced
2 tsp cumin
3 cloves garlic chopped
1 egg (I would try 2)
1 /2 tsp salt
1/2 tsp pepper
sour cream
shredded mexican cheese blend
1 28oz can crushed tomatoes

Add all ingredients except sour cream, cheese, tomatoes and peppers
Mix well
cut tops off peppers and clean the inside
stuff peppers with meat mixture
put in a pot (i use a 5 quart macaroni pot)
top with top of pepper
pour tomatoes over peppers
cover and put heat on medium-low and simmer for about an hour or until peppers are cooked
I served these with rice and the sauce from the peppers
Top with sour cream and shredded cheese.
Enjoy!!

Yummy Potato Soup

Super Yummy even my finicky 4yr old ate it!

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon pepper (were not big on pepper, original recipe called for 1/2 tsp)
3 cubes chicken bouillon
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
3 cups of milk (i use whole milk, but im sure any % would be fine)
Shredded Cheddar cheese

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, and pepper; mix well. gradually stir in cream and add bouillon. (i break up the bouillon cubes in the cream with the back of my spoon) Add the potatoes & milk, heat through but do not boil. Garnish with bacon & cheese.

Creme Brulee

This is such an easy pleaser!!! And if you have the blow torch - it's fun to make! (ask for one for christmas)

8 egg yokes
1/3 cup white granulated sugar
2 cups heavy cream
1 tsp vanilla extract
1/4 white granulated sugar

Preheat oven to 300. In a large bowl whisk egg yolks and sugar until sugar is dissolved and mixture is thick and pale yellow. Add vanilla and cream and whisk until blended. Strain into a large bowl skimming off foam. Pour into ramekins and place in a "water bath" - i use a pyrex with about 1/2 inch of water on the bottom- Bake for 50 - 60 minutes at 300. (the center will be loose) leave in water bath until cool then chill in frig for 2-3 hours or overnight . Sprinkle with about 2 tsps of sugar and Torch it! (this is the best part of the recipe!) Serve immediately <3

*if you do not own a blow torch - you can place under broiler for a few minutes to carmalize the sugar - but then re-chill before serving.

What's Your Favorite Kitchen Utensil?

Mine is my MicroTorch for Creme Brulee.

I use it less than once a year (a regret I will soon remedy) but it makes me feel like a real cook when I use it - and while I do not leave it on the counter top for all to see and singe - I do enjoy the wow factor it serves up with dessert!

What is yours?

Balsamic Chicken with Baby Spinach

Ingredients

nocoupons

• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 2 (8-ounce) boneless, skinless chicken breasts, halved
• 8 ounces baby spinach
• 2 tablespoons balsamic vinegar
• 1/3 cup low-sodium chicken broth
• 1 can (14.50z) of Hunt's basil garlic and oreganono salt added diced tomatoes with juice
• 2 cups whole wheat couscous, cooked

Directions

Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 5 to 10 minutes, to desired thickness of sauce

Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

* This is an awesome recipe from Ellie Krieger that I tweaked minorly. It can be on the table in 15 minutes including prep time and is a recipe that will become a weekly family favorite

Easy Hummus Dip

2 Small Cans Chick Peas (save water from can in separate bowl)
2 Tsp Tahini
1-2 Tsp Olive Oil
1 Clove Garlic
1/8 Tsp Salt
1 Lemon

It all goes in the food processor except for the lemon. A few squirts of the lemon will do. Blend. Add a little chick pea water for desired consistency. Done!

If you'd like to flavor your hummus, throw in marinated artichoke hearts, roasted red peppers, olives...whatever you like!

Soft-Chewy Chocolate Peanut Butter Cookies

This recipe is so easy and so good. I have replaced the Peanut Butter with Chocolate Chips...just add a little more cream cheese. I believe this recipe is from the Kraft food magazine

1 pkg Devil's food Cake Mix
4 oz Cream Cheese
1/2 cup peanut butter
1 egg

Preheat oven to 375* Place all ingredients in large bowl. Beat with Electric mixer on low speed.
Shape into 1 inch balls. Place 2 inches apart on baking sheet. Flatten each ball in criss-cross pattern with a fork. (I skip this when I add the chocolate chips in, I just flatten a little with my hand)

Bake 7 to 8 minutes or until edges of cookies are set. Let cool for 2 minutes on a baking sheet then remove to wire rack.

Makes 3 1/2 dozen.

Super fast: Easy Cheesey MexiDip

I use plain old Canned chili with beans - because this is meant as a party dip and usually made last minute - but I'll bet anything that homemade chili would make this that much better!!!!

2 cans chili with beans (Hormel makes turkey/beef chili - with beans/without - just a matter of taste)

2 8 0z block of cream cheese (softened)

8 oz Shredded Cheddar

1 tomato diced

1/2 cup black olives sliced

Spread the cream cheese evenly on the bottom of a medium casserole dish. Pour the chili over it and cover with Cheddar! Bake for 20-25 minutes on 350 and sprinkle the tomato and olives on top. Allow to set / cool for 5 minutes and serve!

Butternut Squash Risotto

Everyone thinks risotto is only a dish for restaurants, but its actually quite easy to make. Once you master the basic technique the possibilities are endless. Here I use butternut squash & pancetta to make a dish that just screams fall. Also included is a quick soup to make with the extra puree from this recipe, its two recipes in one!

2 cups squash puree (recipe follows)

1/4 pound Pancetta, diced (can sub bacon if pancetta is not available)

1 shallot, diced

2 Tbsp butter

1 1/2 cups Arborio rice

1/2 cup white wine

4-6 cups chicken stock (if store bought I prefer Pacific Natural, I get it in a big case @ Costco)

6 sage leaves, chopped

4 stalks of thyme, leaves stripped of then chopped

1/2 cup parmesan cheese, grated

kosher salt

fresh ground black pepper

Cook pancetta in medium pot on medium heat until crispy, remove from pot and set aside.

Add shallots and 1 Tbsp butter to pancetta fat in the pot. Sprinkle with a pinch of salt and sauté until tender, about 5 minutes. Add rice to pot and stir coating rice well, cook for 2-3 minutes stirring often.

Add wine and cook until almost dry, stirring rice often. Begin adding stock 1/2 cup at a time stir often and add next addition of stock when most of the previous addition has been absorbed by the rice. Cook for about 20 minutes and begin testing the rice it should be tender but still have texture. Stir in puree, Parmesan cheese, remaining butter, pancetta & herbs. Season to taste with salt and pepper.

Squash Puree

1 medium butternut squash

2 Tbsp maple syrup

1 tsp cinnamon

2 Tbsp honey

1/2 tsp all spice

4 whole cloves

2 Tbsp butter

Olive oil

Kosher salt

Fresh ground black pepper

Cut squash in half lengthwise, scoop out seeds with spoon removing stringy fibers as well. Rub squash halves with olive oil. Season with maple syrup, honey, all spice, cinnamon, salt & pepper being sure to leave a small pool of liquids in the well. Place 2 cloves and 1 Tbsp butter in each well, roast in 350° oven until tender about 30 minutes. Allow to cool then scoop mixture into food processor or blender, using juices that collected in the well to help produce a smooth puree. Add water slowly as necessary. Season with additional spices if desired.

This will make more puree then needed for the risotto, a perfect excuse to make soup. Add puree to pot, stir in chicken stock (if not using home made my pick for store bought is either Pacific Natural brand or Kitchen Basics low sodium) until desired consistence is achieved. Heat & enjoy!

Puree can be made up to 3 days in advance.

Antipasta

This Delish Dish comes from Lisa B:

This is a great pre-dinner course. You don't need any other appetizers if you plan on a main course. Serve with Italian bread and a vinaigrette.

Measurements? It all depends on the plate used! Layer upon layer of Italian meats, cheeses and vegetables. The following is what I use in order of layer but really you can use whatever you and your guests like.

Romaine Lettuce
Vine Ripened Tomatoes
Provolone - Hard (traditional)
Provolone - Medium (less of a bite, better for slicing)
Fresh Mozzerella
Sliced Prociutto
Genoa Salami (sliced)
Pepperoni (sliced for your convenience)
Sorpressata
Cappicola (gabbagool)
Artichoke Hearts (canned hearts marinated in garlic, olive oil and vinegar for a day or two)
Pickled Vegetables
Pepperoncini
Roasted Red Peppers (marinated are best)
Marinated Mushrooms
Black Olives
Green Olives
Calamata or Sicilian Olives (pitted...if not, warn your guests)
Stuffed Peppers (hot peppers stuffed with provolone and prociutto)

Aisian Pork Tenderloin from Healthy Cooking-Taste Of Home

This is a recipe that I found in the magazine, Healthy Cooking-Taste of Home. Their website Taste of Home is here . I am always trying to find healthy meals that don't taste like cardboard. This one is so yummy and my kids love it!

INGREDIENTS

• 1/3 cup packed brown sugar
• 1/3 cup reduced-sodium soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons sesame oil
• 2 tablespoons Worcestershire sauce
• 4 garlic cloves, minced
• 1 tablespoon ground mustard
• 1 teaspoon pepper
• 2 pork tenderloins (3/4 pound each)

DIRECTIONS

• In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
• Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 450° for 20-25 minutes or until a meat thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing. Yield: 6 servings.

EDIT TO ADD:

I serve it usually with brown rice & broccoli. You could always mix & match with ramen noodles or stir fry veggies. It is really easy. Of course I never am one to follow directions so to make it even easier, I marinate the meat then grill it rather than roasting it in the oven. Less clean up & less mess! Also, I haven't used the ground mustard, I am not a huge mustard fan. If you try it, let me know how it is! Hope you like it!

Fun Blog, lots of yummy stuff to try already!