Five Foodie Friends

TURKEY STROGANOFF

2011-12-14T06:47:00.000-08:00

I always forget to take pictures, but I'll try to get one of my leftovers. This was a simple and pretty tasty meal.

1/4 package egg noodles
1 Tbs. each butter and olive oil
1 lb. ground turkey
5 or so mini sweet peppers (yellow, red, and orange)
3 cloves chopped garlic
1 Tbs.sweet paprika -- i used regular
1 tsp. cumin
1 tsp. marjarom
1 cup chicken stock
1 cup sour cream
chopped parsley for garnish

Directions:
Cook noodles till al dente about 6 minutes. While cooking noodles, brown turkey in butter and olive oil. Once brown add chopped peppers, garlic, and seasonings. Cook for about 4-5 minutes then add chicken stock and sour cream. Bring back to boil and then simmer for a couple minutes. Add cooked noodles and stir allowing noodles to soak up some of the "sauce". Garnish with parsley. Done in about 20 minutes or less!!

xoxo Kristen

"The Zone" Kale and Bean Soup with Turkey Sausage

2011-12-04T15:11:00.001-08:00

Ingredients:
18 ounces low-fat smoked turkey sausage kielbasa, sliced
4 teaspoons olive oil
6 cloves garlic
1 ½ cups onion, chopped
4 cups fresh kale chopped
4 cups chicken broth
2 cups white kidney beans (or any other cooked beans)
1 1/2 cups diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried parsley
Salt and pepper to taste

Instructions:
Slice sausage into half-moon, bite-sized slices. In a large pot, heat olive oil then add garlic and onion. Sauté these ingredients until soft. Add kale and sauté until wilted. Add 3 cups of the broth, sliced sausage, and 1 1/2 cups of the beans, tomatoes, herbs, salt and pepper. Simmer 5 to 10 minutes. Use a blender to mix the remaining beans and broth until smooth. Mix into soup to thicken. Simmer for 15 to 20 minutes.

This recipe makes about four 3-block servings in "the Zone".

http://drsears.com/ZoneLiving/Recipes/RecipeArchive/tabid/92/articleType/ArticleView/articleId/16013/Kale-and-Bean-Soup-with-Turkey-Sausage.aspx

- Sarah

Molasses Cookies

2011-11-20T12:43:00.001-08:00

Ingredients

3/4 cup margarine, melted
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup white sugar

Directions

In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

- Sarah

*http://allrecipes.com/recipe/molasses-cookies/detail.aspx

Baked Potato Soup

2011-11-05T17:00:00.000-07:00

...with a side of Jeffrey!

Ingredients

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley

Directions

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, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

*Recipe from www.allrecipes.com

-Sarah

Apple, Goat Cheese, and Pecan Pizza

2011-10-02T16:46:00.000-07:00

Last week I made a delicious pizza from the September issue of Cooking Light. This was a delicious, healthy and different pizza with a twist on taste. Try it out! It calls for storebought pizza dough, but I made a quick homeade whole wheat crust.

Apple, Goat Cheese, and Pecan Pizza

Ingredients

1 (1-pound) six-grain pizza crust
Cooking spray
3 cups thinly sliced Fuji apple (about 8 ounces)
1 cup (4 ounces) crumbled goat cheese
2 teaspoons chopped fresh thyme
1 tablespoon extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1 1/2 teaspoons honey
2 cups baby arugula
3 tablespoons chopped pecans, toasted

Preparation

1. Preheat oven to 450°.
2. Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; top with cheese. Sprinkle thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts and begins to brown.
3. Combine oil and next 3 ingredients (through honey) in a medium bowl, stirring with a whisk. Add arugula; toss gently to coat. Sprinkle pecans evenly over pizza; top with arugula mixture. Cut pizza into 6 wedges.

Enjoy!
http://www.myrecipes.com/recipe/apple-goat-cheese-pecan-pizza-50400000115789/

Pumpkin Bread

2011-09-18T11:57:00.000-07:00

Ingredients

1 1/2 cups flour (I used whole wheat)
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée*
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup chopped walnuts (if you like nuts in your bread)

Preparation

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Can easily double the recipe.

*Recipe from http://simplyrecipes.com/recipes/pumpkin_bread/

- Sarah

**Apparently grocery stores only sell pumpkin during the fall season so it was really hard to find this time of year. I had to go to Walmart; they, of course, had it.**

Pumpkin Pancakes with Bananas

2011-09-17T10:31:00.000-07:00

My friend Ellen made these when we visited her a couple weeks ago - they were so good!

Ingredients

1 1/4 cups all-purpose flour (I used whole wheat, inspired by Ellen)
2 T sugar
2 t. baking powder
1/2 t. cinnamon
1/2 t. ginger
1/2 t. salt
1/8 t. nutmeg
pinch of ground cloves
1 cup milk
6 T pumpkin puree
2 T melted butter
1 egg
1 chopped banana (my addition)

Preparation

In a medium bowl mix all dry ingredients together. In a small bowl mix milk, pumpkin, butter and egg together. Fold the pumpkin mixture into the dry ingredients. Melt some butter in a skillet and pour 1/4 cup batter for each pancake. Drop banana pieces onto the poured pancakes before flipping.

These are really good and a refreshing twist to regular pancakes. I added bananas because they make everything better!

*Recipe from http://www.marthastewart.com/271839/pumpkin-pancakes

- Sarah

Zucchini, Banana, and Flaxseed Muffins

2011-08-12T07:24:00.000-07:00

Ingredients

nonstick cooking spray
1 3/4 cups all-purpose flour
1/2 cup ground flaxseed
1 cup lightly packed light-brown sugar
2 t. baking soda
1 t. baking powder
1/2 t. coarse salt
1 t. ground cinnamon
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/3 cup mashed banana (from 1 large banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 t. vanilla extract

Preparation

1. Preheat oven to 350. Lightly coat 12 standard muffin cups with cooking spray (there was enough batter for about 15 muffins actually). In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).

2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes. Store in air-tight container, up to 3 days, or freeze.

*Recipe from Everyday Food Issue 85.

- Sarah

Croque Madame

2011-08-09T09:37:00.000-07:00

I had this sandwich several times while in France and it is delicious. It is a Madame because it has an egg! Get it? A Croque Monsieur is the same thing but without the egg. But I think the egg makes it delicious.

8 slices white or whole-wheat sourdough bread
8 ounces Gruyère cheese, sliced into 24-32 1/16-inch-thick slices
12 ounces smoked ham, such as Black Forest, sliced into 12-16 1/16-inch-thick slices
4 extra-large eggs
3 tablespoons unsalted butter
Fleur de sel or kosher salt, to taste
Freshly cracked black pepper, to taste

To assemble the sandwiches:
Set half of the slices of bread buttered side down, and cover them with the cheese slices, folding them back in toward the middle if they extend past the edges of the bread. Place 3 or 4 slices of the ham in an even layer over the cheese, and place the top slice of bread over the ham, buttered side up.
Grill the sandwiches in a two-sided grill or on a heavy-bottomed pan, using clarified butter and turning once. Place on serving plates.

To fry the eggs:
Crack two eggs into two separate bowls to check that the yolks aren’t broken. In 2 6-inch non-stick skillets, melt half of the butter over medium-high heat, until it starts to bubble. Pour 1 egg into each pan, being careful not to break the yolks. Add a teaspoon of water to each pan, sprinkle the eggs with fleur de sel, and cover the pans with lids. Cook the eggs for about 3 minutes for a soft-cooked egg and 5-6 minutes if you like your eggs firm. Wipe out the skillets, and fry the other 2 eggs in the remaining butter in the same manner. Center a fried egg over each of the grilled sandwiches and sprinkle with pepper.

Makes 4 sandwiches

Eat with a knife and fork!

*recipe from www.epicurious.com

- Sarah

Bean Salad

2011-08-09T05:52:00.000-07:00

A summer favorite -- fresh and delicious.

Ingredients

1 can kidney beans, drained and rinsed
1 can garbonzo beans, drained and rinsed
1 can cut green beans, drained and rinsed
half of a small red onion, sliced thin
2/3 cup white/cider vinegar
1/3 cup oil
3/4 cup sugar or 1/2 cup Splenda
1 t. salt
1/2 t. pepper
1 T Dill Weed

Mix all ingredients together and chill.

- Sarah

Coconut Brownie Chunk Ice Cream

2011-07-18T14:18:00.000-07:00

Ingredients

2 cups heavy or whipping cream
3/4 cup sugar
2/3 cup half-and-half
half can Cream of Coconut (found in Hispanic section at Grocery store)
half batch of partially baked brownies from a box cut into bite-size chunks

Preparation

Ben & Jerry's Sweet Cream Base
Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half-and-half and whisk to blend.

Sarah's Additions

Whisk in half can of cream of coconut. Churn/freeze ice cream according to your ice cream maker. I have a Cuisinart ice cream maker so I churn for 25 minutes. After 25 minutes add chunks of halfway cooked brownies while it continues to churn for about 5 more minutes.

Pour into container and put in freezer for at least a few hours before eating.

It's so delicious!

- Sarah

Zucchini Bread

2011-07-17T16:45:00.000-07:00

Ingredients

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini **
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

** Grating zucchini is actually quite easy. You just use a cheese grater - skins, seeds and all. **

- Sarah

*Recipe from Paula Deen

Gnocchi with Summer Vegetables

2011-06-23T17:17:00.000-07:00

So fresh and delicious!

Ingredients

1 T olive oil
2 zucchini or yellow squash, or one of each, quartered and sliced
2 garlic cloves, minced
coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (15-16 oz) frozen gnocchi (I used non-frozen, vacuum-sealed gnocchi and it was fine)
1/4 cup fresh basil, chopped
2 T grated Pecorino Romano cheese (or parmesan, and much more of it!)
1 T butter
2 t. fresh lemon juice

Preparation

1. In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4-5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.

2. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

- Sarah

*Recipe from Everyday Food Issue 63

Balsamic Marinated Skirt Steak with Grated Potato Pancakes

2011-05-01T16:49:00.000-07:00

This is a very simple and healthy recipe with few ingredients. It didn't take long to make and I served it with steamed zucchini squash! Enjoy!

Balsamic Marinated Skirt Steak

1/2 cup balsamic vinegar

1/4 cup olive oil

3 rosemary sprigs

3 cloves garlic, thinly sliced

1 1/2 pounds skirt steak

Coarse salt and freshly ground pepper

Directions

Combine balsamic vinegar, olive oil, rosemary, and garlic in a glass or plastic dish, and stir to combine. Add skirt steak, and coat well with marinade. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.

Preheat broiler or grill. Remove steak from marinade, and transfer to a rimmed baking sheet. Season meat generously with salt and pepper on both sides. Place under broiler or on grill, and cook about 3 minutes, turn over, and cook for 3 minutes more for medium rare.

Transfer to a cutting board to rest for 5 to 10 minutes. Slice thinly across the grain, and serve.

**Martha Stewart Living, May 2001

Grated Potato Pancakes

2 Idaho potatoes (about 1 1/4 pounds)
2 teaspoons canola oil
Coarse salt and freshly ground pepper

Directions

Peel potatoes, and grate on the large holes of a box grater. Place grated potatoes in a clean kitchen towel, and squeeze tightly, removing all excess moisture.
Heat a 10-inch nonstick skillet over medium-high heat, and add 1 teaspoon canola oil. When very hot, add grated potatoes, and season with salt and pepper. Use a spatula to press potatoes into a flat, round shape. Reduce heat to medium, and cook, shaking pan periodically, until pancake is nicely browned, 5 to 7 minutes. Flip pancake, and add remaining teaspoon of oil, drizzling around the edges of pancake. Gently swirl pan to distribute oil. Season again with salt and pepper. Continue cooking until golden brown and crisp on both sides, 5 to 7 minutes more.
Transfer to a cutting board; cut into wedges. Serve immediately.

*Martha Stewart Living

Happy Cooking!!!

~Lynn

Spicy Shrimp and Asparagus Stir Fry

2011-04-19T18:39:00.000-07:00

With asparagus now in season, this is an excellent recipe to try! It comes from the fabulous book, "Eat This, Not That." It's super healthy and full of taste too. Hope you enjoy it!

1/2 C instant brown rice (measured dry)

1 tsp canola or other cooking oil

1/2 medium onion, chopped

1 C mixed chopped peppers

2 cloves garlic, chopped

1 C chopped raw asparagus

8 oz shrimp
1 tbsp soy sauce

hot sauce to taste (like sriracha)

Salt and pepper to taste

Directions

Prepare the brown rice according to the package directions. Add the oil to a large saute pan or wok and place over high heat. When the oil is smoking, add the onions, peppers, garlic, and asparagus, then stir fry for 5 minutes, until the vegetables have browned slightly. Stir in the shrimp, soy sauce, and hot sauce and cook for an additional 3 minutes. Season with salt and pepper.

Enjoy!

Sweet Potato Banana Pancakes

2011-03-12T09:20:00.000-08:00

Follow instructions on your pancake box mix (or you could make your own)

Add 1/2 c. sweet potato puree --I usually have this and butternut squash puree on hand to add to pastas, breads, even put it in taco mix too! besides the point. --

Add 1 ripe banana mashed up.

Mix it all together...cook on the griddle till browned...easy peasy and delicious!

These would be great for Breakfast Lunch or Dinner.

you get your fruits, veggies, grains, drink a glass a milk and you got all the groups covered.

Enjoy!

~ Kristen

Moroccan Tagine

2011-02-27T16:30:00.000-08:00

Ingredients

1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into chunks
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander (I used cumin instead)
1 dash cayenne pepper
cooked couscous to serve with Tagine

Preparation

1. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.

2. Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

3. Serve over couscous.

Yummy and healthy!

*Recipe from www.allrecipes.com

-Sarah

Kit Kat Bars

2011-02-27T11:01:00.000-08:00

A homeade variation of the popular candy bar! Very tasty, and maybe not all that healthy :)

Ingredients:

60 buttery crackers, such as Keebler Club Crackers
3/4 cup butter
3/4 cup granulated sugar
3/4 cup firmly-packed brown sugar
1/3 cup milk
1-1/2 cups crushed graham crackers
2 cups semisweet chocolate chips
1/2 cup peanut butter

Preparation:

Butter a 9 x 13 baking dish. Line with a layer of 20 crackers.
In a small saucepan, bring butter, sugars and milk together to a boil over medium heat. Stir in crushed graham crackers. Let boil 5 minutes.
Pour half of the sugar mixture over the crackers. Cover with another layer of 20 crackers, pressing down lightly. Pour remaining syrup mixture over crackers, smoothing to coat.
Top with the remaining crackers, pressing lightly.
Place chocolate chips and peanut butter in a microwave-safe dish. Heat on high 30 seconds. Stir and repeat until chips are melted. (Alternatively, melt chocolate chips and peanut butter in a saucepan over low heat.)
Pour evenly over the top layer of crackers, making sure the crackers are completely covered.
Refrigerate until kit kat bars are firm.

Makes 36 kit kat bars.

Enjoy!

Lynn

Mexican Wonton Cups with Chili Con Queso

2011-02-27T10:58:00.000-08:00

Mexican Wonton Cups with Chili Con Queso
These are awesome! Last night for dinner, I was trying to figure out what I could make without going to the store. I remembered I had these wonton wrappers for the Gyoza I made a few weeks ago. Michael wanted to make homeade salsa, so I searched for Mexican wontons and got this recipe. It takes a little while to make, but it's worth it!

**I halved this recipe and it still made a lot. I would probably advise doing the same!

Chili Con Queso Sauce:

2 tbsp vegetable oil
2 1/2 lbs ground beef
Kosher salt and fresh ground pepper to taste
1 tbsp garlic powder
1 large white onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 tbsp minced garlic
1 tbsp cumin
1 tbsp cayenne pepper
1 tbsp chili powder
2 tbsp flour
1 14 1/2 oz can fire roasted diced tomatoes
1 4 oz can mild green chiles
2 chipotle in adobo, crush with side of knife then chopped
1 cup heavy cream
2 cups shredded Cheddar cheese
2 cups Monterey Jack cheese
Additional cumin, cayenne, chili powder, salt and pepper, to taste

Won Ton Cups:

1/2 of beef mixture from above
1 pkg taco seasoning, mild
1 1/2 cups chili con queso sauce from above
1 1/2 shredded Monterey Jack cheese
1 cup shredded Cheddar cheese plus an additional cup of Cheddar for garnish
50-60 won ton wrappers

Directions:

Chili Con Queso Sauce: Heat vegetable oil in large pot over medium heat. Add ground beef and cook about 7 minutes. Season with salt, pepper and garlic powder. Add onion and peppers then cook about 5 minutes, until vegetables are soft. Add garlic, cayenne, cumin, chili powder, and additional salt and pepper to taste. Remove half of beef mixture and set aside. Add flour and cook, stirring constantly, for 2-3 minutes. Add tomatoes and chiles then use a potato masher to break down tomatoes. Cook for another 5 minutes. Add heavy cream and stir, then cook another 5 minutes. Add chipotle in adobo and stir. Add cheeses and stir until cheese is melted.

Won Ton Cups: Preheat oven to 350 degrees. To reserved beef mixture, add taco seasoning and stir, but do not add water as directed on box. Add chili con queso sauce and cheeses. In batches of twelve, press a wonton wrapper in each cup of a muffin tin and bake 5 minutes. When removing from oven, stuff each cup with about 1 tbsp of mixture and sprinkle with cheddar. Transfer to a large baking sheet and cook another 10 minutes.

Serve Chili Con Queso Sauce with tortillas chips for dipping. Serve salsa and sour cream on the side for both the tortilla chips and the wonton cups.

Enjoy!

Lynn

Mashed Potato and Rutabaga Casserole With Caramelized Onions

2011-02-09T14:52:00.000-08:00

Ingredients:

6 cups chicken broth
2 pounds potatoes, peeled and cubed
2 pounds rutabagas, peeled and cubed
6 cloves garlic

1 bay leaf
1 teaspoon dried thyme
3/4 cup butter, softened
2 large onions, thinly sliced
salt and ground black pepper to taste

optional: shredded cheese (mozzarella for mild taste or maybe gruyere for a stronger taste)

Preparation:

1. Combine chicken broth, potatoes, rutabagas, garlic, bay leaf, and thyme in a large pot.
Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.

2. Transfer vegetables to large bowl. Add 1/2 cup butter. Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.

3. Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Sautee until beginning to brown, about 5 minutes. Reduce heat to medium-low. Sautee until onions are tender and golden brown, about 15 minutes.
Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.

4. Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

Jeffrey and I both agree that this recipe needs cheese, so we added mozzarella to ours. It's pretty good, and besides the butter, very healthy. Enjoy!

*Recipe from Howard at Dominion Harvest*

-Sarah

Shrimp Gyoza, aka Pot Stickers

2011-02-05T18:34:00.000-08:00

I first learned of gyoza over Christmas from my sister-in-law Jenny and her husband, Alex, while they were home from China. I tried a few from a local Chinese restaurant in Greensboro...my were they tasty! Michael then confessed they were one of his favorite foods while in China. I knew I had to experiment on these little Chinese potstickers. Michael and I ventured out to an Asian market here in Charleston today, and we bought a handful of authentic Chinese cuisine, including gyoza and wonton wrappers. Here's our first take at them, and personally, I think they were delicious! Michael agreed that they tasted "authentic." That's a great start! I bet they aren't as good as Jenny's, though. Can't wait to try hers one day!

Shrimp Gyoza/Pot Stickers

Sauce:
1/2 c soy sauce
5 tbsp white vinegar (we used rice)
4 tsp Sriracha sauce (we used 2 tsp)
2 tbsp sugar (we used 1)
1 tbsp grated, peeled fresh ginger
1 tbsp toasted sesame oil

**Mix all ingredients in a medium bowl and set aside.

Pot Stickers:
1 tablespoon sesame oil

2 cups chopped cabbage
1/4 cup chopped onion
1 clove garlic, chopped
1/4 cup chopped carrot
1/2 pound ground, cooked shrimp (could use pork, beef, chicken)
1 egg
1 tablespoon vegetable oil
1 (10 ounce) package wonton wrappers
1/4 cup water

**
1.Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.

2.Preheat vegetable oil in a large skillet over medium high heat.

3.Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.

4.In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.

It definitely helped to have this little wonton contraption!

*These were 2 recipes I combined in one. One is from the January 11 Everyday Food magazine, and the other is from All Recipes.

Enjoy!

~Lynn

Not really fancy, but really good.

2011-01-31T18:27:00.000-08:00

Comfort foods were calling my name this weekend.

For starters...corn on the cob. Just steamed in water, drizzled with butter and sprinkled with parmesean cheese.

Homemade split-pea soup - compliments of Jay's mom.

Grilled cracked pepper mill turkey with Vermont cheddar cheese sandwich.

And for you sandwich dippers out there...this is the best.

Split pea soup recipe to come later.

Love ya ladies,

Priscilla

Crowd pleasing sliders

2011-01-19T06:22:00.000-08:00

We just had a party to celebrate Kaelyn's baptism. I made these slider burgers and they were such a HIT!! easy and delicious with a kick....
for every one pound of ground beef (i've done this with turkey too)
add 1 chipotle in adobo sauce + 1 tablespoon of sauce
and 1 tablespoon of montreal steak seasoning (or any steak seasoning)
Mix together and then shape into mini burgers. You should get about 6-7 burgers per pound of meat. These would be great on the grill or I just use a grill pan inside because of the small size and quickness of cooking. Cook until done to your desired likeness.
In the grocery store I found chipotle cheddar cheese and a bacon cheddar cheese. I topped the burgers with half a slice of whichever you perfer (the chipotle cheese of course will make it extra spicy...but delicious!) while still on the grill to melt.
serve on the sweet hawaiian mini rolls...(in the orange package) and enjoy...I miss and love you girls... xoxo Kristen

Stat Counter

2010-11-16T17:15:00.001-08:00

Hey Friends! I thought it would be cool to see how many hits our blog gets every day so I installed a free stat counter. You can see the count underneath the "followers". If you click on it, it will take you to a website where you can sign in with our blog username and password and see how many people viewed the blog today, this week, this month, etc. Just thought it would be fun to see!

Sarah

White Bean and Kale Soup

2010-11-14T15:33:00.000-08:00

Ingredients:

1 onion diced

2 carrot, diced

2 ribs of celery diced

1 tablespoons extra virgin olive oil

2 cloves garlic minced

½ teaspoon dried ground rosemary

½ teaspoon dried thyme

1 bay leaf

½ teaspoon white pepper

1 cup white beans, soaked (or canned)*

5 cups water

1 teaspoon sea salt

½ pound kale stems and center ribs discarded and leaves chopped into bite size pieces

¼ cup freshly grated parmesan cheese (optional)

Instructions

Dice onion, carrot and celery into even ½ inch pieces.
In a medium pot, heat oil than the onion, carrot and celery and sauté vegetables for 4- -6 min till onions are translucent.
Add fresh garlic and dried herbs and sauté 1 min more
Add beans, salt, pepper, bay leaf and 5 cups of water
Cover the pot and bring up to a boil. Turn down heat and simmer for 50-60 min till beans are tender. *If using canned beans reduce cooking time to 20 min.
Add ½-1 cup more water till desired consistency.
Add kale and simmer stirring occasionally till kale is tender 10-12 min
Serve soup garnished with freshly grated parmesan cheese. (optional)

*Recipe from: http://www.examiner.com/healthy-food-in-boston/hearty-white-bean-and-kale-soup-recipe

- Sarah

Baked Spaghetti and Mozzarella

2010-11-08T15:48:00.000-08:00

Ingredients

course salt

2 cans (28 ounces each) whole peeled tomatoes

2 T olive oil

2 garlic cloves, smashed and peeled

3/4 lb. spaghetti

2 cups packed basil leaves, torn

3/4 lb. fresh mozzarella, cut into 1/2-inch peices

Preparation

Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor (or blender), pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine. Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.

I used whole grain pasta to add an extra bit of healthiness and had it with some salad. It was very delicious!

*Recipe from Everyday Food Issue 75

-Sarah

Green Beans with Cider Vinaigrette

2010-10-05T16:12:00.000-07:00

A very tasty assistance to the ordinary green been side!

Green Beans with Cider Vinaigrette

Coarse salt and ground pepper
2 pounds green beans, stem ends removed
2 garlic cloves, peeled
1/3 cup olive oil
3 tablespoons cider vinegar
2 tablespoons Dijon mustard

Directions

1.Set a steamer basket in a pot. Fill with enough salted water to come just below basket; bring to a boil. Prepare a large bowl of ice water.

2.Place green beans in basket; top with garlic. Cover, and steam until green beans are crisp-tender, 4 to 6 minutes. Reserve garlic. Transfer green beans to ice water; let stand until cool. Drain; pat dry.

3.Make vinaigrette: Using the flat side of the blade of a chef's knife, mash reserved garlic into a paste. Place in a small bowl; whisk in oil, vinegar, and mustard. Season with salt and pepper. (To store, refrigerate green beans and vinaigrette separately, up to 1 day.) Toss green beans with vinaigrette, and serve.

~Lynn

Everyday Food, June 2008.

Bacon, Egg, and Toast Cups

2010-10-05T16:09:00.000-07:00

This is a fun, easy change up to the traditional "breakfast for dinner" nights.

Bacon, Egg and Toast Cups

3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

Directions

1.Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

2.In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

3.Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

~Lynn
.
Everyday Food, September 2010

Chocolate Mousse

2010-10-05T16:03:00.000-07:00

I tried my hand at mousse for the first time; I looked to none other than Food Network's Tyler Florence. This mousse turned out light, fluffy and chocolatey rich!

Chocolate Mousse

6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, at room temperature
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish

Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.

In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.

In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.

Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

From FoodNetwork.com

~Lynn

Peanut Butter Banana Bread

2010-10-05T15:51:00.000-07:00

My friend Sara Chidester posted the new Cooking Light cover recipe on her blog last week: Peanut Butter Banana Bread. Instead of retyping the recipe, I thought I would just give you the link to her page.

It was very, very moist and tasty! I loved using yogurt.

Enjoy!

Lynn

Grilled Tuna with Soy-Ginger Glaze & Pickled Cucumbers

2010-09-21T10:02:00.000-07:00

I received this recipe from a wedding shower 2 years ago...it's from one of my good friends down here, Jenna Surratt (also an ASU alum and Greensboro-ite!). I've been intimidated by the recipe because I've never cooked tuna- only really had it raw in sushi or tartare. But, I decided to give it a shot and it was really tasty! Even Michael liked it!

Marinade:
3/4 cup dry sherry
2 tbsp soy sauce
2 tbsp honey
2 medium garlic cloves, minced
2 tsp fresh lemon juice
1 tsp asian chili sauce (I just used hot sauce)
1 tsp peeled & finely chopped FRESH ginger
2 Ahi Tuna steaks

Pickled cucumbers:
1 cup thin slices cucumbers
1/4 small red onion, sliced
1/4 cup seasoned rice vinegar

vegetable oil
2 tsp sesame oil
cilanto sprigs for garnish

Directions:Combine marinade ingredients in small saucepan. Put steaks in a baking dish and pour 1/4 marinade over them. Let stand at room temp or refrigerate for at least 30 minutes.

Put cucumbers, onion and vinegar in a bowl & refrigerate at least 15 minutes.

Prep med-hot charcoal fire or preheat gas grill to med-high or set grill pan over high heat until smoking. Remove tuna from marinade and pat dry. Brush with oil. Grill, turning once 3-5 minutes/per side. Don't overcook!

Meanwhile, heat marinade over med-high until syrupy. Remove from heat and stir in sesame oil.

Serve tuna with soy-ginger glaze and top with cucumbers and garnish with cilantro.

ENJOY!
~Lynn

Lemon-Splashed Shrimp Salad

2010-09-07T18:13:00.000-07:00

My friend Sara Chidester posted this on her blog and it looked just too good not to try. It was super quick and easy, and very tasty. Thanks for the recipe, Sara!

8 cups water

2/3 cup uncooked rotini
1 1/2 pounds peeled and deveined large shrimp
1 cup halved cherry tomatoes
3/4 cup sliced celery
1/2 cup chopped avocado
1/2 cup chopped seeded poblano pepper
2 tablespoons fresh cilantro
2 tsp. grated lemon rind
3 tablespoons fresh lemon juice
2 tsp. extra-virgin olive oil
3/4 tsp. kosher salt

Bring 8 cups water to a boil in a large saucepan; Add pasta and cook 5 minutes or until almost tender. Add shrimp; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, and remaining ingredients; toss well.

(Sara took this from Cooking Light)

~Lynn

Turkey Meatloaf

2010-09-07T18:08:00.000-07:00

Turkey Meatloaf

1 tsp oil
4 ounces turkey bacon, chopped
1 small green pepper, chopped
1 garlic clove, minced
3/4 cup rolled oats
1 cup evaporated milk
1 1/2 lbs ground turkey
1 1/4 cup chili sauce or ketchup

Preheat oven to 350. In a large skillet, heat oil over medium-high heat. Cook bacon, stirring until crisp, about 4 minutes. Add onion and bell petter, season to taste with salt and pepper, amd cook until vegetables are soft, about 3 minutes. Add garlic and cook 1 minute. Transfer to a large bowl and add oats and evaporated milk. Let cool.

Add turkey, salt and pepper, and 2 tbsp chili sauce/ketchup. Stirl well to combine. Transfer to a 5x9 in loaf pan and smooth top. Spread chili sauce/ketchup on top (I skipped this part). Bake until meatloaf is cooked through, about 1 hr 10 minutes.

Enjoy!

Lynn

~From everyday food, "Emeril's Turkey Meatloaf" September 2010 issue

Apple Butter

2010-09-04T16:33:00.000-07:00

I spent an entire day one weekend this summer making apple butter. It is soooooooooo delicious with some good ol' hot biscuits. I used apples from the trees at my folks in Bamberg, SC. I am quite excited that the recipe turned out!!! Last summer, I had much poorer luck. Oh, and turns out it was a good idea for birthday presents this year... (since I made 12 half pints and 5 quarts). Thanks Sarah for the pictures!

Like always, I reviewed and merged several recipes to come up with this one.

4 cups Cooking Apples, cored, peeled, and sliced
1 cup Apple Cider Vinegar
2 cups water
White Sugar
Salt
2 teaspoons Cinnamon
1/2 teaspoon Ground Cumin
1/2 teaspoon Allspice
Juice of 1 Lemon

1. Add apples (coated with lemon juice), vinegar, and water into a large pot. Cover and bring to a simmer. Cook until apples are soft (about 20 minutes).

2. Transfer apple mixture to a food processor, pulse until a smooth consistency obtained. Measure the puree.

3. Add 1/2 cup of sugar for each cup of puree. Add other spices. Mix until sugar is dissolved.

4. In a large, wide, uncovered pot, cook apple mixture of medium low heat, stirring constantly. The apple butter is ready when a spoonful placed on a frozen plate is thick and not runny. This process make take up to 2 hours.

5. You may choose to can the apple butter also... call me about this!

Enjoy~ Rach

Quick and Easy Quesadillas

2010-09-04T16:12:00.000-07:00

So I have been craving Quesadillas lately.... Sarah and I had some when she came to visit. Of course, I would recommend eating them with her Guacamole recipe...

8 Flour Tortillas
1 can Black Beans, drained and rinsed
1 medium Onion, sliced
Cheddar Cheese, grated
Salt
Pepper
Cumin
Olive Oil

Heat olive oil over medium heat in skillet. Add onion, salt, pepper, and a dash of cumin. Cook until onions are caramelized. Remove from skillet. Using a cooking brush, coat the bottom of the skillet with olive oil and sprinkle with salt. Place one tortilla in the skillet and rotate around until coated. Add layers of cheese, onion, beans, and another of cheese. Top with an additional tortilla. Again, coat the tortilla with olive oil and salt. Press tortilla until ingredients are evenly distributed. Flip when golden brown.

Of course, I put a layer of sour cream before I add the guacamole.

Huevos Rancheros

2010-08-31T15:31:00.000-07:00

Huevos Rancheros

4 (8-inch) flour tortillas
3 tablespoons canola oil
10 large eggs
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1 cup shredded Monterey Jack cheese
SAUCE RANCHEROS
Diced avocado, sour cream, and chopped fresh cilantro, for garnish

Sauce Rancheros: In a blender, puree:
1 can whole tomatoes with juice
1 chopped jalapeno chile, (seeds and ribs removed for less heat)
1 small onion, chopped
2 garlic cloves

In a medium saucepan, heat 1 tablespoon canola oil over medium heat.Add puree; cook, stirring frequently, until slightly thickened, about 5 minutes. Season with salt and pepper.

Preheat oven to 400 degrees. Brush tortillas on both sides with 2 tablespoons canola oil; lay on a baking sheet. Bake until crisp and brown around edges, 7 to 10 minutes.

In bowl, beat eggs with salt and pepper. Heat remaining tablespoon oil in large skillet over medium-low heat. Cook eggs, stirring, until set but still moist, 6 to 8 minutes.

Place tortillas on plates; top with eggs, sauce rancheros, and Monterey Jack. Garnish with avocado, sour cream, and cilantro.

***From Everyday Food, October 2003.

~We halved the recipe, but it was just as good!
Lynn

Slow Cooker Thai Peanut Pork

2010-08-31T15:20:00.000-07:00

Slow Cooker Thai Peanut Pork

2 red bell pepper, seeded and sliced into strips (I used green instead)

4 (8 ounce) boneless pork loin chops (I used 3 pork butt steaks instead)

1/2 cup teriyaki sauce

1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes

2 cloves garlic, minced

1/2 cup chopped green onions

1/4 cup chopped roasted peanuts
2 limes, cut into wedges

Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.

Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.

Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

~This was really tasty, even if the picture looks sloppy. Michael loved the sauce! I love slow cooker meals because I start them before work and they're done when I get home!

Lynn

***From Allrecipes.com

Stovetop Macaroni with Edamame

2010-08-29T15:38:00.000-07:00

I know I said my previous post would be the last for a while, but this one was so easy I decided to just go ahead and post it.

Ingredients

-1 Box stovetop macaroni of your choice

-butter/sour cream/ milk - whatever you normally put in you mac and cheese

-frozen shelled edamame

Preparation

Prepare macaroni following box instructions, but add the edamame to the water at the same time as adding the noodles. That's it! Easy, yummy, healthier!

*From the creative mind of Rachel*

- Sarah

Nectarine Upside-Down Cake

2010-08-29T15:25:00.000-07:00

This will probably be my last post for a while. Back to work next week! Maybe some other people can post recipes (hint, hint).

Ingredients

10 T (1 1/4 sticks) unsalted butter, room temperature

1/2 cup dark brown sugar

4 cups frozen (I used fresh) nectarines, thawed and cut into bite-size pieces

1 1/2 cups all purpose flour

1 1/2 t. baking powder

1/2 t. baking soda

1/2 teaspoon coarse salt

3/4 cup granulated sugar

2 large eggs

1 t. vanilla extract

1/2 cup plain Greek yogurt

Preparation

1. Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep at least) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.

2. With two double-thick layers of paper towels, press as much liquid as possible out of nectarines. Arrange fruit in an even layer in pan.

3. In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.

4. With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and toothpick inserted in center comes out clean (I recommend putting a pan underneath to catch drippings; mine dripped all over my oven!), 1 hour 10 minutes (it took mine 55 minutes to be done, so watch it). Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

*Notes added by recipe writer:

1. Key to Success - Pressing excess liquid from the thawed fruit makes all the difference in the texture of this cake, so don't rush that step.

2. Try other frozen stone fruit like peaches or plums instead.

3. Serve with whipped cream or vanilla ice cream.

Foodie Friend 1

Foodie Friend 3

*Recipe from Everyday Food Issue 75*

- Sarah

Tomato and Goat Cheese Tart

2010-08-24T15:38:00.000-07:00

Okay, before I give you this recipe, I must tell you that I changed a LOT to turn it from an appetizer to an entree. But I will give you the original recipe and then let you know the changes that I made later on.

Ingredients

all-purpose flour, for rolling

1 sheet frozen puff pastry, thawed

1 T sour cream

1 t. grainy mustard

coarse salt and ground pepper

2 large leeks, white and light-green parts only

1 T unsalted butter

3/4 lb. grape tomatoes, halved, or plum tomatoes, sliced 1/4 inch thick, or a combination

2 oz. fresh goat cheese, crumbled

2 t. fresh thyme or basil leaves

Preparation

1. Preheat oven to 400 degrees. On a lightly floured work surface, roll out puff pastry to a 12-inch square; transfer to a parchment-lined baking sheet. In a small bowl, stir together sour cream and mustard and season with salt and pepper. Spread sour cream mixture evenly over pastry. Fold over 1/2-inch border on all sides and press edges to seal. Refrigerate 10 minutes.

2. Meanwhile, halve leeks lengthwise; rinse thoroughly, pat dry, and slice 1/4 inch thick. In a large skillet, melt butter over medium-high. Add leeks, season with salt and pepper, and cook, stirring frequently, until soft, 5 minutes. Arrange leeks evenly over sour cream mixture on pastry. Top with tomatoes and season with salt and pepper. Bake until pastry is golden brown and crisp, 25 minutes. Let cool slightly. Top with goat cheese and herbs before cutting into squares. Serve warm or at room temperature.

Okay, here are the things I changed:

1. I used feta instead of goat cheese.

2. I used 8 oz. of feta instead of 2 oz. of goat cheese (I love cheese! 2 ounces is not enough!).

3. I put the cheese on before putting it in the oven so that it would be melted in.

4. I added salami slices to make it more substantial and entree-like.

It was delicious! I'm sure the original recipe is good too, but the changes I made were quite good. The leeks add a tangy flavor, plus lots of greens to the "pizza". It was really good.

*Recipe adapted from Everyday Food Issue 75*

- Sarah

Pommes Anna

2010-08-20T11:16:00.000-07:00

YUM!

Ingredients

3/4 tsp. salt

1/2 tsp. dried thyme

1/4 tsp. pepper

2 tbsp. butter

1 onion, thinly sliced

1-1/2 lbs Yukon gold potatoes, cut into 1/8-inch -thick slices

1 cup reduced-fat Swiss cheese

Preparation

1. Combine salt, thyme and pepper. Reserve. In skillet, melt butter over medium heat. Add onion, cook, stirring occasionally, until softened. Remove from skillet, reserve.

2. In same skillet, melt remaining butter over medium heat. Remove from heat. Arrange 1/3 of potatoes, overlapping slightly, in circles. Sprinkle with salt mix. Top with half of onions, and 1/2 cup cheese.

3. Repeat layering, ending with potatoes sprinkled with remaining salt. Mix. Cover and cook over medium-low heat until potatoes are tender, about 30 minutes. Uncover during last 5 minutes. Run spatula around edge of skillet and under potatoes to loosen.

4. Place serving plate over skillet, invert potatoes onto plate. Remove skillet. Garnish with fresh chives.

*Recipe from www.cooks.com

- Sarah

Eggplant Parmesan

2010-08-20T11:10:00.000-07:00

This is a different (and healthier) recipe for eggplant Parmesan. It is very delicious.

Ingredients

2 T olive oil

1 garlic glove, minced

1 small eggplant, peeled and cut into 1/4 inch slices

1 T minced fresh basil

1 T grated Parmesan cheese

1 medium tomato, thinly sliced

1/2 cup shredded mozzarella cheese

Preparation

1. Combine oil and garlic; brush evenly over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees for about 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.

2. Spread half the eggplant in a greased 1 qt. baking dish. Sprinkle with half the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half of the mozzarella cheese and the remaining eggplant; top with the remaining mozzarella. Cover and bake at 350 for 20 minutes; uncover and bake 5 minutes longer or until cheese is melted.

3. Serve over pasta with some fresh crusty bread.

Side Note - I love cheese! and basically I used a lot more Parmesan and mozzarella than the recipe calls for - just a heads up!

*Recipe from Howard of Dominion Harvest - the company that delivers our fresh produce every other week.

-Sarah

Bulgur Wheat with Dried Cranberries

2010-08-20T10:54:00.000-07:00

Easy, yummy, healthy side dish.

Ingredients

1 cup water

1/2 cup dry bulgur wheat

1 1/2 T chicken bouillon granules

1 t. butter

1/4 cup dried cranberries

Preparation

1. Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes.

2. Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.

I didn't have chicken granules so I used beef granules. It was still good, but I would go with chicken if you have it.

*Recipe from www.allrecipes.com*

-Sarah

Strawberry Banana Bread

2010-08-05T12:57:00.000-07:00

I know, I know; I just did blueberry banana bread. But hey, I love bread with fruit in it, what can I say?

Ingredients

2 cups flour

1 tsp. baking soda
1/2 tsp. salt
1.2 tsp. baking powder
1 stick unsalted butter softened
1/2 Cup brown sugar
1/3 cup white sugar
2 eggs beaten
1/2 teaspoon vanilla
3 over ripe bananas mashed (about 1 cup)
1/2 cup strawberries, pureed
1 cup fresh chopped strawberries, chopped
1/2 c. chopped pecans (or any other nut you prefer) (optional)

Preparation

Preheat oven to 375, and grease a loaf pan.

In a small bowl add the flour, salt, baking soda and baking powder. Whisk together.

In a larger bowl (or stand-up mixer bowl) add butter, sugars, and eggs. Cream together until smooth and well combined, then add the vanilla. Add mashed bananas, and strawberry puree and blend until combined. Add the flour mixture 1/2 cup at a time blending until no white is visible. Add chopped strawberries and pecans and gently fold into batter.

Pour batter into loaf pan and bake for 45-55 minutes or until a thin knife or toothpick comes out clean.

Let cool in pan for 10 minutes then turn onto a wire rack to continue cooling.

I always like to eat my fruit breads with cream cheese, but butter or nothing at all is good too!

*Recipe adapted from
http://culinaryinfatuation.blogspot.com/2009/02/strawberry-banana-bread-with-pecans.html

- Sarah

Blueberry Banana Bread

2010-07-30T13:46:00.000-07:00

Ingredients

1/2 cup butter, softened

1 cup sugar

2 eggs

2 large ripe bananas, mashed

1 1/2 cup flour

1 t. baking soda

1/2 t. salt

1 t. vanilla

1/2 cup chopped nuts (optional)

1 1/2 cups fresh blueberries

Preparation

1. Preheat oven to 325 degrees.

2. Grease and flour 1 loaf pan. Cream together butter and sugar; beat in eggs. Add mashed bananas and mix.

3. Measure flour, reserving 2 tablespoons of flour to coat blueberries.

4. Stir baking soda and salt into flour, mixing well. Fold into banana mixture; stir in vanilla.

5. Sprinkle 2 tablespoons flour over blueberries, then fold into batter. Stir in chopped nuts.

6. Transfer batter to greased loaf pan.

7. Bake about 50 minutes (This is what the recipe said - it took me about 65 minutes).

Serve with butter or cream cheese on top!

**As someone who bakes a lot, I felt that the order of putting ingredients together was a bit weird (fold in flour instead of adding it while in the mixer? add vanilla AFTER stirring in flour?), but I decided to just follow the recipe and see what happened. The bread is delicious so I guess it worked out well.**

**As you probably know, I do NOT like nuts in bakes goods, so you will not see nuts in my bread, but feel free to add them if that's what you like.**

*Recipe from www.cooks.com.

- Sarah

Shrimp Fajitas with Homemade Guacamole

2010-07-26T04:41:00.000-07:00

For the Fajitas:

Ingredients

tortilla shells
1 lb shrimp, peeled, rinsed
1 large onion, sliced
1 red bell pepper, sliced
olive oil
salt and pepper
cheddar cheese
sour cream

Preparation

1. Saute peppers and onions until tender. Add salt and pepper to taste. Once peppers and onions are tender, add shrimp and saute until opaque. This takes just a couple minutes. Do not overcook the shrimp! They take maybe 2-3 minutes to be completely cooked!

2. Pile chosen ingredients onto a tortilla shell, including cheese, sour cream, and guacamole.

For the Guacamole:

Ingredients

3 ripe (but not mushy) avocados
1 small (or 1/4 of the inevitably giant) red onion, minced
1 small tomato, diced
1 lime
salt
2 T chopped fresh cilantro

Preparation

1. While the onions and peppers are cooking, this would be a good time to make the guacamole. Before cutting open the avocados, you should diced all other needed ingredients and have them ready, because avocados turn brown quickly once they hit the air.

2. Mash up avocados and mix in all other ingredients, adding salt to taste and squeezing lime to taste. The lime also serves the purpose of extending the life of the avocado, so don't be stingy!

They were quite delicious! The guacamole is also good with chips as an appetizer.

**Fresh guacamole is really only fresh for one day, so be generous when you eat it. It's possible to make it last another day, but the best way I've found is to line a very air-tight container with Saran wrap, put the guac inside, wrap the saran wrap over it, seal the container with the lid, and then put it in the fridge. The guac should be good enough to eat the next day, you'll just have to scrape off the top layer of brownness. But you should really eat all the guac that second day. That is absolutely the only downside to fresh guacamole, and it's still totally worth it cause it's so delicious!**

- Sarah

Italian Chicken & Dumplings

2010-07-25T16:46:00.000-07:00

Italian Chicken and Dumplings

• 5 tablespoons extra-virgin olive oil, divided
• 2 pounds chicken tenderloins, diced into bite-sized pieces (I used chicken breasts and cut them up)
• Salt and freshly ground black pepper
• 4 tablespoons butter, divided
• 12 large white mushrooms, sliced
• 1 cup shredded carrots, store bought
• 4 ribs celery from the heart, very thinly sliced
• 1 to 2 fresh bay leaves
• 3 tablespoons all-purpose flour
• 3 cups chicken stock, divided

• 1 cup basil leaves
• 1 clove garlic
• A generous handful parsley leaves
• A handful pine nuts, lightly toasted
• A couple handfuls grated Parmigiano-Reggiano

(Instead of making this homeade pesto sauce, I had store-bought in the fridge so I used that.)

• 1 lemon , zested
• 2 (10 to 12-ounce) packages, fresh gnocchi

Place a large pot of water on to boil for gnocchi.
Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.
Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil.
Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.
Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.
Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.

*This was a very hearty and delicious meal. I can't complain when I get to use gnocchi as dumplings! We watched Rachael Ray make it and thought to try it ourselves! It wasn't as time-consuming as I thought it would be.

Rachael Ray, Food Network, 2008.

Apple and Cheddar Frittata

2010-07-23T15:26:00.000-07:00

Apple and Cheddar Frittata

8 large eggs plus 2 large egg whites

4 ounces white cheddar cheese, coarsely grated (1 cup)

1 tbsp butter

2 Gala apples, peeled, cored and sliced lenghthwise into 1/8-inch pieces

Preheat oven to 450 degrees, with rack set to top third. In a medium bowl, whisk together eggs, egg whites, and half the cheese. Season with salt and pepper. In a medium cast-iron or nonstick oven-proof skillet, heat butter over medium heat. Add egg mixture; while it cooks, 1-2 minutes until edge is set, arrange apples on top of a circular pattern.

Transfer skillet to oven. Bake until frittata is set in the center and cheese is browned, about 20 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges and serve.

This is quite yummy and pretty quick to make!

Courtesy of Everyday Food online.

Caprese Salad

2010-07-18T17:18:00.000-07:00

Ingredients

ripe, red, beautiful tomatoes, sliced
fresh mozzarella
fresh basil
good olive oil
good balsamic vinegar
salt and pepper

Preparation

Arrange sliced tomatoes on a plate and sprinkle with salt and pepper. Lay slices of fresh basil and mozzarella on each tomato slice and drizzle with as little or as much olive oil and balsamic vinegar as you like. Delicious.

- Sarah

Pasta with Escarole, White Beans and Chicken Sausage

2010-07-18T17:11:00.000-07:00

Ingredients

3/4 pound whole-wheat bowtie (or other shape) pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole, rinsed, drained and chopped, about 8 cups
1(14-ounce) can low-sodium
cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes 1 tablespoon chopped fresh sage leaves
Salt
Freshly ground black pepper
1 ounce grated Parmesan

Preparation

Cook the pasta according to the directions on the package.

Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.

Divide among 4 pasta bowls and top with Parmesan cheese.

*Recipe from www.foodnetwork.com

- Sarah

Carrot Cake

2010-07-18T14:23:00.000-07:00

Wow, this is the most moist and delicious carrot cake I've ever had! So good!

For the Cake:

Ingredients

3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans

Preparation

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
For the Frosting:

Ingredients

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Preparation

In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.

**I didn't use the pecans because I don't like nuts in baked things, but feel free to!**

*Recipe courtesy of Emeril via www.foodnetwork.com

- Sarah

Bacon-Wrapped Stuffed Chicken Breasts

2010-07-15T17:08:00.000-07:00

Bacon-Wrapped Stuffed Chicken Breasts

2 chicken or turkey breasts (I used turkey here)

1/2 cup sundried tomatoes

1/2 cup sliced black olives

1/4 - 1/2 c pesto

Cheese (Parmesan, goat, feta, etc...whatever you like!)

4 slices bacon

Preheat oven to 450 degrees. Place tin foil on a baking sheet and spray the foil.

Pound chicken or turkey until flat. In the center, lay half of the pesto on like a spread. Top with olives, sundried tomatoes and cheese. Wrap the chicken/turkey up until nothing is oozing out of the sides. Wrap 2 pieces of bacon around each piece of meat, crossing eachother.

Place the chicken on the prepared pan and bake in the oven for 15-20 minutes, or until the meat is cooked all the way through.

Enjoy!

Lynn

This comes from the kitchen of...me! I made this up!

Fish Sticks with Marinara Sauce

2010-07-15T17:00:00.000-07:00

Fish Sticks with Marinara Sauce

2 cups buttermilk**
1 pound whitefish or other mild fish (I used Mahi Mahi), cut into strips, about 3 inches long and 1/2 inch thick
1 c finely grated parmesan cheese
3/4 c bread crumbs
1 tsp salt
olive oil, for drizzling
2 cups marinade sauce (homeade or store-bought)

Put oven rack in the center of the oven. Preheat to 500 degrees. Spray a heavy baking sheet liberally with vegetable oil spray. Set aside.

Put the buttermilk into a large bowl. Add the fish strips, stir to coat, and let stand for 15 minutes.

In a medium bowl, stir together the Parmesan, bread crumbs and salt. Remove the fish from the buttermik, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated fish in a single layer on the prepared baking sheet. Lightly drizzle with olive oil and bake until golden and crisp, about 14 minutes. Cool slightly and arrange on serving platter.

In a small saucepan, heat marinara sauce over medium-high heat untol warm. Transfer to a small serving bow. Serve along side fish sticks.

**if you don't have buttermilk, for every 1 cup of milk stir in 1 tbsp vinegar or lemon juice and let stand minutes.

~This was very delicious, inexpensive and healthy!

Lynn

Recipe courtesy of Giada de Laurentiis, Food Network

Quinoa with Feta and Cucumber

2010-07-13T03:48:00.001-07:00

Ingredients

1 cup quinoa
coarse salt and pepper
1 t. olive oil
1 cup English cucumber (6 ounces), diced small
1/3 cup roughly chopped dill
2 t. fresh lemon juice

Preparation

1. In a small saucepan, bring quinoa, 2 cups water, and 1 teaspoon salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer quinoa to a medium bowl and let cool 5 minutes.

2. Stir cucumber, dill, feta, oil, and lemon juice into quinoa. Season with salt and pepper. Eat. Yum.

** I found quinoa in the Natural Foods section of the grocery store. **

*Recipe from Everyday Food Issue 71

- Sarah

Italy inspired Salami Sandwich

2010-07-11T15:38:00.001-07:00

We ate a lot of fresh salami, cheese and tomatoes in every kind of sandwich while we were in Italy. We are trying to replicate the deliciousness here. The salami at Kroger isn't quite as good as what we had in Italy, but it's still tasty.

Ingredients

Crusty bread, like french bread or baguette

Salami, thinly sliced

Fontina cheese, sliced

Tomatoes, sliced

Preparation

Put all ingredients between two slices of bread and heat the sandwich either in a toaster oven or in a broiler. That's it.

**You can get the salami and the fontina cheese in the deli section of the grocery store.**

Variations to ingredients

fresh mozzarella instead of fontina

prosciutto instead of salami, or in addition to

you can always add greens - lettuce, spinach, etc.

Enjoy!

-Sarah

Spicy Shrimp and Sausage Boil

2010-07-11T15:27:00.001-07:00

If you've ever had a real low-country boil, this is the "I live in an apartment" version. Pretty tasty.

Ingredients

1 serrano or jalapeno chile, halved lengthwise
2 celery stalks, halved
1 medium onion, quartered through stem end
2 garlic cloves, smashed
2 T seafood seasoning, plus more for serving
1 pound red new potatoes
2 ears corn, husks and silks removed, quartered
1 pound smoked andouille sausage, cut into 1-inch pieces
1 pound large shell-on shrimp
2 T melted butter
1 t. hot sauce

Preparation

1. In a large pot, combine chile, celery, onion, garlic, 1 tablespoon seafood seasoning, and 10 cups water; bring to a boil. Add potatoes and reduce to a rapid simmer. Cook until potatoes are almost tender, about 10 minutes.

2. Add corn and sausage to pot. Cook until potatoes and corn are cooked through, 5 to 7 minutes. Remove pot from heat. Stir in shrimp and let stand until shrimp are opaque throughout, about 1.5 minutes. Reserve 1/4 cup cooking liquid; drain shrimp mixture and return to pot.

3. Add butter, 1 tablespoon seafood seasoning, hot sauce, and reserved cooking liquid and toss to combine. Serve with more seafood seasoning.

Serves 4.

*Recipe from Everyday Food Issue 64

- Sarah

Tuna Melts

2010-07-08T05:38:00.000-07:00

Ingredients

4 cans (5 oz. each) solid white tuna packed in water, drained
1/3 cup mayonnaise, plus more for spreading
1/4 cup finely chopped red onion
4 t. capers, rinsed and drained (I don't like capers so I left out this ingredient)
1 T fresh lemon juice
1/2 t. coarse salt
1 t. ground pepper
1/4 t. dried oregano, crumbled between your fingers
4 slices crusty bread
8 thin slices tomato
4 slices provolone

Preparation

1. Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.

2. Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

** I've been making this for lunches by myself this week and I find that one serving is enough for me. So I just keep the tuna mixture in a container in the fridge and broil up individual servings with bread, cheese and tomato when I want one. It's pretty tasty, easy and light. **

*Recipe from Everyday Food Issue 72

- Sarah

Summery Fruity Yogurt Smoothies

2010-07-06T04:29:00.001-07:00

Ingredients

1 cup yogurt (I like vanilla)

1 cup ice

1/2-3/4 cup fruit of your choice

1 banana

Preparation

Blend all ingredients together. Makes enough for two smoothies. No matter what flavor I want, I always add banana - it just makes every smoothie better. Enjoy!

- Sarah

Strawberry and Rhubarb Pie

2010-05-29T17:47:00.001-07:00

This has always been on my list to cook, and I found fresh Rhubarb at the farmer's market this past weekend. It hits the spot (you know the one!). Adapted from a recipe from Epicurious.com.

4 cups chopped Rhubarb
1 cup sugar
1/2 tsp. cinnamon
3 Tbs. fresh lemon juice
3 Tbs. cornstarch
1 1/2 fresh strawberries chopped
1 egg
1 Tbs milk

Okay (so I am not good at making pie crusts, but if you are -- go for it!)

Preheat oven to 425 degrees.

Chop rhubarb and cook over medium heat with sugar and cinnamon until sugar is melted; stir constantly, approximately 6 minutes. Mix lemon juice and cornstarch together in a bowl. Add to rhubarb mixture, bring to a boil and cook until mixture is thick; stir constantly, approximately 5 minutes. Allow mixture to come to room temperature, approximately 30 minutes. Fold in strawberries. Cover and chill in the refrigerator for 30 more minutes. Fill pie crust and cover with additional crust topping -- add decorative design if you like! Mix egg and milk together to make an egg wash and brush on pie crust. Bake for 35 minutes. Cool 1 hour before serving.

I bet this will be delicious with ice cream on top! love, Rach

Advocado Chicken Salad

2010-05-29T17:38:00.000-07:00

Another one of my clean out the fridge recipes... pretty yummy though!

Rotisserie Chicken (chopped)
1/2 Red onion (chopped)
1 Avocado (chopped)
2 Roma tomatoes (chopped)
1/2 C. Feta cheese
1 Tbs. Lime Juice
1/2 tsp. Cumin
Salt and Pepper to taste

Mix and eat! I like to serve it over over tortellia chips topped with lettuce and a dollop of sour cream. Enjoy! Rachel

Taco Pie

2010-04-28T13:21:00.000-07:00

TACO PIE (ONE FOR THOSE HUNGRY BOYS...and the budget...GEEZE!)

Bake 1/2 package of cresent rolls to package directions on bottom of any pan
in the meantime...
-Brown 1 lb of ground beef (I choose the leanest I can find)
--add one can/or frozen 10oz package of corn
--1/2 diced onion
--1/2 diced pepper
--one can drained diced tomatoes
--one can of beans rinsed and drained ...any you like
--palm full of cumin
--half palm full of chili powder
--lil bit of garlic salt
Let everything cook and come together about 10 minutes and pour mixture on top of cooked cresent rolls. Top mixture with lots of yummy shredded cheese. Roll out other half of uncooked cresent rolls and place ontop of cheese. Bake until the cresent rolls are cooked....
Then you can top the final product with whatever taco topping you like (salsa, shredded lettuce, sour cream, more cheese, ect...)

Enjoy! - forgot to take a picture so if anyone makes this feel free to post one!

KT

Granola Bars

2010-04-07T11:16:00.000-07:00

My friend Carrie provided a great recipe for homeade granola bars over on her blog. I've tried making granola bars before but I was really pleased with the texture and taste of these bars. You should give them a shot!

Granola Bars:
2 cups organic oats
1 cup brown sugar (I used 1/2 cup)
1 cup whole wheat flour (I used 3/4 cup)
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt1 tsp vanilla
1/2 cup honey (I used just a bit more)
Any dried fruit, nuts, seeds, chocolate chips, butterscotch chips, etc. you may want to add. (I used walnuts and raisins).

Mix all ingredients and press into greased pan, 11 X 13. Dough will be very dry and crumbly, but press until dough forms with pan. Bake at 325 for 20 minutes or until edges are browned. Take out and let cool entirely. Cut into strips and store in airtight container.

NOTE: I added some 100% whey protein that Michael had around to add some extra protein...it won't hurt!

-LB

Mediterranean Macaroni and Cheese

2010-03-25T14:18:00.000-07:00

A delicious and not too unhealthy twist to macaroni and cheese!

Ingredients

course salt and ground pepper 1/4 cup (1/2 stick) butter non-stick spray 1 can (14/5 oz.) diced tomatoes, drained 1/3 cup pitted black olives, chopped 1/2 t. dried oregano 8 oz. whole grain macaroni or shell pasta 1 garlic clove, minced 2 cups milk 8 oz. feta, crumbled

Preparation

1. Preheat oven to 400. Set a large pot of salted water to boil and spray an 8-inch square baking dish. In a small bowl, combine tomatoes, olives, and oregano. 2. Cook pasta 2 minutes less than package directions; drain pasta and return to pot. Meanwhile, melt butter in a medium saucepan over medium. Add garlic; cook until fragrant, 1 minute. Add flour and cook, stirring constantly, 1 minute. Whisk in milk and bring to a boil. Reduce heat to medium-low; simmer, whisking constantly, until sauce thickens, 3 minutes. Remove from heat; whisk in 4 ounces feta. Stir in tomato mixture. Season with salt and pepper. Pour mixture over pasta; stir to combine. 3. Pour pasta mixture into dish and top with 4 ounces feta. Bake until sauce is bubbling and cheese begins to brown, 20 to 25 minutes.

Serve with some delicious cabbage (see previous post)! Sooo good!

*Recipe adapted from Everyday Food Issue 71

-Sarah

Sauteed Cabbage

2010-03-25T14:06:00.001-07:00

Okay some of you may be saying, "Cabbage? Yuck!" I can't blame you. Most cabbage served in restaurants is boiled making it gross and bitter and slimy. But cabbage is actually delicious if you cook it right.

Ingredients

1 small head of cabbage or 1/2 of a large head, rinsed and chopped* 2 T. butter salt and pepper

Preparation

1. Heat a large pan over medium heat, then melt butter in the pan. Add the cabbage and saute until it reaches your desired tenderness, about 15-20 minutes. Add salt and pepper to taste.

That's it! It's easy and so delicious!

*A lot of the times the cabbage sold in the grocery store is HUGE. So I will cut it in half and only cook 1/2 at a time. There are several reasons for this. First, half of a big cabbage is more than enough for two people. Secondly, I have a pretty large pan and even half a cabbage is almost too much for it (maybe if you have a wok you could try cooking the whole thing). Thirdly, although you can reheat cabbage and it's okay, it's much better freshly cooked and I would rather save the other half and cook it later in the week than have to microwave it.

-Sarah

Emeril's Chicken-Patty Pockets with Tzatziki Sauce

2010-03-24T17:57:00.000-07:00

This is a very flavorful and fresh tasting meal. Not to mention, pretty healthy too!

For the chicken patties:

Ingredients

1 lb. ground dark-meat chicken
2 large egg whites, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 T. minced garlic
1 t. course salt
1/2 t. cayenne pepper
1/2 t. ground coriander
1/4 t. ground cumin
1/4 teaspoon ground nutmeg
2 T. olive oil
whole grain pita pockets
lettuce, sliced tomatoes and cucumbers, for serving

Preparation

1. Heat broiler, with rack in highest position. In a large bowl, combine chicken, egg whites, bread crumbs, onion, parsley, garlic, salt, and spices and mix until well blended. Line a rimmed baking sheet with foil and drizzle with 1 T. oil. Divide chicken mixture into 8 portions (about 2 1/2 to 3 ounces each) and place on sheet. Shape each into an oval patty and use your hand to flatten slightly. Drizzle 1 T. oil over patties.

2. Broil until lightly browned, about 4 minutes. Flip and cook until cooked through, about 4 minutes more. Serve in pita pockets with lettuce, tomato, cucumber and Tzatziki sauce.

*Recipe from Everyday Food Issue 71

For the Tzatziki Sauce:

Ingredients

4 oz. plain Greek Yogurt
1 cucumber, peeled, seeded and diced
2 T. olive oil
1/2 lemon, juiced
salt and pepper to taste
1 T. chopped fresh dill (or 2 t. dried)
2 cloves garlic, peeled

Preparation

Combine all ingredients in a food processor or blender. Transfer to a separate dish, cover and put in refrigerator for at least one hour.

*Recipe adapted from allrecipes.com

Yum!

-Sarah

Fettuccine with Spinach & Cream

2010-03-24T17:27:00.000-07:00

Ingredients

2 T butter

3 T finely chopped or grated onion

1 1/2 cup half & half

8 oz. fresh spinach, stems removed

3/4 t. salt

1/4 t. pepper

1 lb. fettuccine

3 T chopped fresh basil (or 1 1/2 t. dried)

1/2 cup almonds, sliced or slivered

3/4 c. grated Parmesan cheese

Preparation

Melt butter in a large pan. Add onion and cook 2-3 minutes or until soft. Add half and half and bring to a boil, stirring frequently. Cook 2-3 minutes to thicken. Add salt, pepper and basil. Add spinach and cook until wilted, 1-2 minutes longer.

Toss pasta with sauce. Sprinkle with Parmesan.

*this recipe came from Priscilla's mom, Betty - many years ago - it's one of my favorites!

-Sarah

White Bean and Sausage Rigatoni

2010-03-24T15:53:00.000-07:00

Ingredients

8 oz rigatoni (I used fusili instead)

1 15-ounce can white kidney (cannelini) beans

1 14.5 ounce can Italian-style stewed tomatoes, undrained

6 ounces cooked smoked turkey sausage, cut into 1/2-inch slices

1/3 cup chopped fresh basil

1/4 cup finely shredded Asiago or Parmesan cheese

Preparation

1. Cook pasta according to package directions. Drain; return pasta to saucepan.

2. Meanwhile, in a large saucepan combine beans, undrained tomatoes, and sausage. Cook and stir until heated through. Add bean mixture and basil to pasta; stir gently to combine. To serve, sprinkle each serving with Asiago cheese.

Enjoy.

*Recipe from Better Homes and Gardens Bridal Edition Cookbook

-Sarah

Sweet Potato Chipotle Soup

2010-03-22T09:25:00.000-07:00

*I keep forgetting to take pictures until the food is gone! Sorry about that...I will get better!

Sweet Potato Chipotle Soup

2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and ground pepper
2 teaspoons ground cumin
2 garlic cloves, minced
4 medium sweet potatoes peeled and cut into chunks
1/2 to 1 chipotle chile in adobo, chopped (I used 1)
7 cups low-sodium chicken broth

In a large Dutch oven or heavy pot, heat 1 tablespoon oil over mediumhigh. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chile, and broth. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.

Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt and pepper. Top soup with sour cream and serve with tortilla wedges, if desired.

From Everyday Food, December 2009

~Lynn

Shrimp and Grits!

2010-03-07T14:59:00.000-08:00

Some of South Carolina -- my experimentation that turned out delicious!

Grits:
4 cups water
1 cup grits
1/2 cup grated sharp cheddar cheese
heaping spoon full of sour cream
butter
salt
pepper

Shrimp:
1 medium onion (sliced)
1 medium green pepper (sliced)
4-6 links Andouli sausage (chopped)
As much shrimp as you want! (peeled and devained)
1/2 cup all purpose flour
1/2 cornmeal
1/2 cup milk (or butter milk)
2 tbs white wine
2 cups heavy cream
1 tbs red pepper flakes
1 tsp hot sauce
salt
pepper

Grits:
Bring water to a boil. Whisk in grits, butter, salt, and pepper. Cover and let simmer on low, stiring frequently, until grits are smooth and water is dissolved (about 20-30 minutes). Stir in sour cream and cheese. Salt and pepper to taste.

Shrimp:
Mix together cornmeal, flour, salt, pepper, and red pepper flakes. Let shrimp soak in milk for a few minutes then coat with cornmeal mixture. Set aside. Heat large skillet over medium heat with a few tbs. of olive oil. When skillet is hot, cook sausage until heated through and slightly crispy on the edges. Remove sausage from pan set aside in a medium bowl. Add onion, green pepper, salt, and pepper and cook until tender. Remove from pan and set aside with the sausage. Add shrimp to skillet and cook till just slightly pink (about 2 minutes). Remove from pan and set aside with other cooked items. Add the white wine and using a sauce whisk deglaze the pan (about 5 minutes over medium heat). Whisk in the heavy cream, red pepper flakes, and hot sauce and cook until heated through. Stir in all the previously cooked ingredients. Cover and simmer for about 15 minutes.

Serve over the grits! Last time I cooked this delicious recipe we ate it with broiled asparagus and sweet potato biscuits on the side.

Enjoy! It is okay to really enjoy this one...

Rach

Pimento Cheese

2010-03-07T14:45:00.000-08:00

Well... at least my rendition of it!

1/2 lb. sharp cheddar cheese (grated)
1/2 lb. mozzarella cheese (grated)
4 oz. cream cheese (cubed)
1 small shallot, about 1 tsp. (grated)
1/4 cup sour cream
1/4 cup mayonaise (yes, even I have to admit mayo makes it more spreadable)
8 oz. pimintos (drained)
1/4 tsp. garlic powder
1/4 tsp. cayanne pepper
few splashes hot sauce (habanero)
salt
pepper

Mix and Enjoy!!

Few Tips:
1) Buying blocks of cheese and grating it yourself vs. buying already grated cheese produces a smoother consistency
2) Add or take away the ingredients to your liking...
3) Start with less shallot and add as you taste and go -- if you put too much, there is no going back!

Much love my dear foodie friends! Rach

Chicken Lettuce Wraps

2010-03-01T06:40:00.000-08:00

QUICK, EASY, AND DELICIOUS!!!

STEP 1: CUT UP YOUR FAVORITE VEGGIES. I CHOSE RED PEPPER, RED ONION, CARROTS, CUCUMBER, AND AVOCADO.STEP 2: COOK AND SHRED YOUR CHICKEN. (I DID MINE IN THE CROCKPOT, BECAUSE I BROUGHT IT WAY ON SALE AND IT WAS ON THE BONE. 4 HOURS ON HIGH FOR 3 HUGE FROZEN CHICKEN BREASTS AND THE MEAT AND SKIN JUST FELL OFF...SO EASY).
MIX CHICKEN WITH MILD SWEET CHILI SAUCE (FOUND ON INTERNATIONAL FOOD ISLE) SALT AND PEPPER. STEP 3: ROLL VEGGIES AND CHICKEN IN LETTUCE LEAF (I HAD TO SETTLE FOR ICEBERG BECAUSE THAT'S ALL THE STORE HAD, BUT BOSTON LETTUCE WOULD BE MUCH BETTER I THINK.) STEP 4: ENJOY WITH YOUR FAVORITE GLASS OF WINE!

VERY INEXPENSIVE MEAL AND GREAT FOR ENTERTAINING WITH LARGE CROWDS!!

LOVE AND MISS YOU GIRLS.... KRISTEN

Prosciutto and Mushroom Quesadillas

2010-02-22T13:34:00.000-08:00

Ingredients

olive oil

1/2 medium red onion, sliced thin

2 garlic cloves, minced

salt and pepper

20 oz button mushrooms, trimmed and sliced

1 T lemon juice

1/4 lb prosciutto, thinly sliced

Gruyere cheese, grated

6 cups baby arugula or spinach

4 pieces lavash bread or 10-inch flour tortillas

Preparation

1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add red onion and garlic and season with salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes.

2. Add mushrooms and cook until browned, about 7 minutes. Transfer to a bowl and toss with lemon juice. Wipe skillet clean.

3. Divide prosciutto, Gruyere cheese, mushroom mixture and arugula among bottom halves of lavash bread or tortillas; fold top half over filling to close.

4. Heat 1 teaspoon oil in skillet over medium-high heat and cook a quesadilla until cheese melts and lavash is crisp, 1-2 minutes per side. Repeat with remaining quesadillas.

*Recipe from Everyday Food Issue 70

-Sarah

Gluten Free...

2010-02-14T09:53:00.001-08:00

Okay, so I have been trying (key word being trying) to go Gluten free for about a month now. This has been hard, mostly I get really hungry and the only the around has flour in it! Ahh... I'm still working it -- Priss convinced me and then the doctor ordered it. As a result, I have been cooking differently lately. My greatest success recent was this...

Edamame Salad (my very own recipe!)

1 bag frozen shelled edamame (thawed)
4 roma tomatoes (diced)
1 can corn (drained and rinsed)
1 red onion (chopped)
1 tbls olive oil
4 green onions chopped (may substitute basil or chives)
1 small bag sliced almonds
2 tsp lime juice
1 small container crumbled feta cheese
salt and pepper to taste

In skillet heat olive oil over medium heat. Add red onion, edamame, salt and pepper and cook till tender. Add corn and lime juice and cook until heated through. Remove from heat and let cool to your desired temperature. Add tomato, feta, and almonds - stirring till combined. Top with green onions. Serve warm, room temperature, or cold. For those of you not going gluten free, this salad would go well with a side of cous couse also flavored with olive oil and lime juice.

Enjoy my latest creation!

Love, Rachel

Snowy Saturday

2010-02-13T09:06:00.000-08:00

Well...it snowed!

This is a picture of our deck and the woods in the back of our home. I just love the look of un-touched snow...don't you? So, what do you do when you're snowed in? You turn on some music and cook!

For some odd reason, I was feeling French this morning, so I explored my French feelings and decided on crepes for breakfast!

Here's how I did it...

I whisked together 1 cup of all-purpose flour and 2 eggs.

Side note: I've started composting, so I tossed those pretty lil' egg shells right into my temporary composter that my mom gave me for Christmas. I let it fill up next to my sink and then when it's full, I dump it into my back yard composter. You can buy one like it here.

Ok - back to the recipe. Gradually stir in 1/2 cup of milk and 1/2 cup of water. Then added 1/4 teaspoon salt and 2 tablespoons of melted butter.

I heated my frying pan and poured about a 1/4 cup of batter into the pan making sure to tilt the pan in a circular motion so that the batter coated the surface as evenly as possible.

Cooked the crepes for about 2 minutes until the bottom was lightly browned, flipped 'em over for just a sec and then folded 'em up on my plate. They were looking a little plain Jane so I made up my own recipe with some blueberries that I lying around to sweeten them up!

I heated 1/4 cup sugar and 1/4 cup water on the stove top and then added my blueberries. After cooking them a bit, they were perfect and ready to dress the top of the crepes.

I dusted a little powdered sugar on top ~~to get my sugar fix~~ in honor of the snow day. Of course, the meal wouldn't be complete without a glass of cold milk...

DElicious!!!

And I think that Julia Childs would have been proud of me...Bon Appetit!!

*Crepe Recipe courtesy of allrecipes.com

Love,
Priscilla

Labels

2010-02-10T13:05:00.000-08:00

Hey Everyone! In the past week I have had 5 days off of work due to weather! So, I've had a lot of time stuck inside with little to do. One thing I did do was go through all of the posts on our food blog and add labels to them (you know I was getting antsy if I went and did all that!). I thought this might be helpful now that we have so many posts because we can go to the blog and look up recipes by category. Like, maybe I want to make a dessert, so I can click on desserts and all the recipes with the dessert label will come up. All you have to do is write in the labels during the compose/edit phase located on the bottom right. I hope you all find this helpful.

-Sarah

Veggie Chili

2010-02-10T12:15:00.000-08:00

Full of fiber, full of flavor.

Ingredients

3 cups water

1/2 cup Bulgur wheat

2 t. olive oil

1/2 cup red pepper, chopped

1 T. chili powder

1 t. minced garlic

1 t. ground cumin

2 cups water

1 cup crushed tomatoes

1 cup pumpkin puree

1 medium zucchini, diced

1/2 cup frozen corn

1 cup black beans, drained and rinsed

1/4 cup cilantro, chopped

cheddar cheese for garnish

sour cream for garnish

Preparation

1. Put 3 cups water and bulgur in a medium microwave-save bowl. Cover and microwave on high until bulgur is tender, about 13 minutes.

2. Meanwhile, heat oil in a large pot. Add onion and pepper; saute 5 minutes.

3. Add chili powder, garlic and cumin; saute until fragrant.

4. Add remaining 2 cups water, the tomatoes, pumpkin, zucchini and corn; bring to a boil over medium-high heat.

5. Reduce heat and simmer 10 minutes, stirring occasionally, until vegetables are tender.

6. Stir in beans and bulgur; heat through.

7. Remove from heat and stir in cilantro.

For me, chili is always better with cheese, so I always add a healthy portion of cheddar to my bowl. Some people also like a little sour cream. And you can have crackers or fresh bread with it as well. It's really delicious and healthy.

*Recipe from www.egglesscooking.com

-Sarah

Couponing

2010-02-10T05:29:00.000-08:00

Okay ladies. I know I've talked to Kristen about this, but I've been into some serious couponing lately. Go to my other blog, The App Beahms, to read how I've been doing it. If you want to know more of the strategies to save lots of money, call me!

I love you girls and miss you tons! Let's see some new posts, especially Rach, Pris and KT (I'll help you when I come in 2 weeks). Sarah, yours rock!

~Lynn

Banana Bread

2010-02-02T07:27:00.000-08:00

I eat a banana a day and sometimes I'll have some left over bananas at the end of the week that don't get eaten and turn brown in the bowl. Do not throw these away! Take the peel off (it's easier to do this now than later) and put it in a Ziploc bag and into the freezer. When you have built up enough, make some banana bread!

Ingredients

2 cups all-purpose flour

1 t. baking soda

1/4 t. salt

1/2 cup butter, softened

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas (about 5 medium-sized bananas) (if you're bananas are in the freezer, put them in the fridge the night before you want to make the bread)

Preparation

1. Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.

2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

I like to eat banana bread heated with cream cheese on top. If you've never tried it that way, don't scoff, it's delicious.

-Sarah

Peanut Sauce

2010-01-29T10:20:00.000-08:00

This is a great recipe for vegetables, pasta, rice, and could be used as a dipping sauce. It's delicious!

Peanut Sauce

1 cup smooth peanut butter
2-3 tbsp honey
3/4 cup hot water
1/4 cup cilantro, finely chopped
2 tablespoons soy sauce
2 teaspoons cider vinegar
2-3 tbsp honey
2 cloves garlic, minced
pinch cayenne pepper
Salt and black pepper for taste

Whisk peanut butter, honey and hot water in bowl. Stir in remaining ingredients. Season with salt. Serve in bowl for dipping or use as sauce with vegetables and rice.
Enjoy!

-LB

Cannellini Bean Soup

2010-01-18T07:26:00.000-08:00

My mom has been making this soup for years and it has got to be one of my all time favorites. It might just look like a bunch of beans, but it has so much flavor!

Ingredients

6 oz pancetta, one 1-inch-thick slice, cut into 1-inch cubes

2 T olive oil, plus extra for serving

1 small onion, diced medium

3 medium garlic cloves, minced

salt and ground pepper

4 cans (15.5 oz) cannellini beans, drained and rinsed

1 sprig fresh rosemary

balsamic vinegar, for serving

fresh sliced bread (see below for specifics)

Preparation

1. In large heavy-bottomed Dutch oven, cook pancetta over medium heat until just golden, 8-10 minutes; discard pancetta and add oil to pot with pancetta fat.

2. Add onion and cook , stirring occasionally, until softened, about 5-6 minutes; stir in garlic and cook until fragrant, about 30 seconds.

3. Add beans, 1/2 teaspoon salt, and 3 1/2 cups water. Increase heat to medium-high and bring to simmer.

4. Submerge rosemary in liquid; cover and let stand off heat 15-20 minutes.

5. Discard rosemary and adjust seasonings with salt and pepper.

6. To serve, lay a piece of bread in the bottom of the bowl and ladle soup on top of bread. Drizzle soup with olive oil and balsamic vinegar (how much is up to you).

About the bread: this is an Italian soup, so I like to get a sliced Italian bread. The bread I got was called Tuscan boule. See picture below for an idea of the type of bread. And don't leave it out, it makes the soup too good!

*This recipe comes from Cooks Illustrated

-Sarah

Beef Rolls with Brown Rice Salad

2010-01-01T08:28:00.000-08:00

This meal was actually made by a non-five foodie friends, Michael (my husband), but I had to share it because he did such a great job! Michael's been experimenting and trying new things, and I've been so proud of his accomplishments! This is a very light and healthy meal, and not to mention delicious!! Hope you like it too!

Beef Rolls with Brown Rice Salad

4 thinly sliced beef pieces

2 ounces shredded cheese

1 cup sliced onions and peppers

2 tsp EVOO

2 tbsp EVOO

2 tsp red wine vinegar
2 tsp dill

1 garlic clove, minced

1/4 tsp sugar

2 cups cooked brown rice

1 medium cucumber, peeled, halved lengthwise, seeded and sliced

2 cups spinach (Michael used Arugula)

1 pint cherry tomatoes, halved (we didn't use these)

Saute onions and pepper with 1 tsp EVOO until tender. Set aside. Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Careffuly flip meat seam side up and secure with toothpicks. Place a medium skillet over medium-high heat and brush with 1 tsp oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally. Cook until beef browns and cheese melts, about 8 minutes. Transfer beef rolls to plate.

While beef is cooking, in a large bowl whisk together oil, vinegar, dill, garlic and sugar. Season with salt and pepper. Add rice, cucumbers, spinach and tomatoes. Toss to combine.

Enjoy!

~Lynn

From Everyday Food, January/February 2010

Hot Chocolate Cheese Cake

2009-12-29T16:46:00.000-08:00

So.... this is the best cheese cake on earth! OK, so I didn't come up with it... it came from my new Chocolate cookbook I got for Christmas from my dear Aunt G. It it delicious!

Pie Dough
1 cup all purpose flour
2 tbsp unsweetened cocoa
2 and 3/4oz butter, diced
2 tbsp superfine sugar
1/4 cup ground almonds
1 egg yolk

Filling
2 eggs, separated
1/2 cup sugar
12oz cream cheese, ROOM TEMPERATURE
1/2 cup ground almonds
2/3 cup heavy cream
1/4 cup unsweetened cocoa, sifted
1tsp vanilla extract

Instructions
1. To make the pie dough, sift the flour and cocoa into a bowl. Add the butter *and rub it in until the mixture resembles fine bread crumbs. Stir in the sugar and almonds. Add the egg yolk and enough water to make a soft dough. Roll out on a lightly floured counter and use to line an 8-inch spring form pan greased with butter. Let chill in the refirgerator while preparing the filling. *I believe it is best to do this by hand.

2. To make the filling, place the egg yolks and superfine sugar in large bowl and whisk together until thick and pale. Whisk in the cheese, almonds, cream, cocoa, and vanilla until blended.

3. Place the egg whites in a clean, greasefree bowl and whisk until stiff but not dry. Stir a little of the whisked egg whites into the cheese mixture, then folk in the remainder. Pour into chilled pastry shell. Bake in a preheated oven, 325 for 1 and 1/2 hours, or until risen and just firm to touch. Let cool for 10 minutes, then loosen pan from edges. Let chill in the refrigerator for at least 2 hours before searving.

4. I like to top my with chocolate drizzle or with powdered sugar.

Enjoy my five foodie friends!

Peppermint Bark

2009-12-12T13:39:00.000-08:00

This is a delicious and easy Christmas present to make for friends and neighbors.

Ingredients

1 cup crushed candy canes

2 lbs white chocolate

Preparation

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate. Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

*We used Nestle white morsels and apparently that is not real chocolate and if you don't watch out your chocolate will turn into a big ball of sludge and will never melt. We looked it up online and you should try to use real white chocolate because the ingredients in the fake stuff make it harder to melt (not impossible because we did use it, but we had to throw out 4 cups of fake white chocolate!).

-Sarah

Lighter Sesame Chicken

2009-12-12T07:41:00.000-08:00

Lighter Sesame Chicken

This is a yummy, healthy substitute to take out Chinese...enjoy!

(I borrowed this picture from the recipe's page online because I didn't take one!)

3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Directions
Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

Taken From Everyday Food, December 2007

~Lynn

Chocolate Bourbon Pecan Pie - Scrumptious!

2009-12-01T09:33:00.000-08:00

Thanksgiving and chocolate bourbon pecan pie - need I say more?!

And yes, I made the crust too!

Ingredients

3 tablespoons butter, melted
3 eggs, beaten
3/4 cup brown sugar
2 tablespoons flour
1 teaspoon vanilla extract
3/4 cup dark corn syrup
3 tablespoons bourbon liquor
1 1/2 cups pecan halves
1/2 cup mini milk chocolate morsels
1 (9-inch) unbaked pie shell
Homemade whipped cream, recipe follows

Directions

Preheat oven to 350 degrees F.

Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined. Add butter when just melted.

Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell.

Place on a sheet tray and bake for 50 to 60 minutes.

When ready to serve top with a dollop of whipped cream.

Homemade Whipped Cream

1 cup heavy cream
4 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners' sugar and beat until soft peaks form, about 2 minutes. Fold in vanilla extract.

Suzy's Pie Crust
(For a 9" two-crust pie)

2 cups flour
1 tsp salt
2/3 c lard or 2/3 c Crisco + 2Tbls.
1/4 c water

Measure flour
Cut in shortening
Sprinkle with water, 1 tablespoon at a time, mixing with fork until flour is moistened.
Gather dough together with fingers so it cleans the bowl
Press into 2 discs and wrap with plastic wrap
Chill dough at least 1 hour
Roll out pastry

Pasty Chef Note:
If you have extra pie dough, you can make some little leaves and place them in the center of the pie, like I did - cute and adds an extra special touch!

Happy Thanksgiving!
~Priscilla

P.S. - I chopped my hair off!

Cranberry Bread

2009-11-14T05:55:00.000-08:00

This is my favorite bread recipe ever! I like it even better than banana bread! And it's a great seasonal recipe, great for gifts as well because it's beautiful.

Ingredients

2 cups all-purpose flour

1 cup sugar

1 T baking powder

1/2 t. salt

2 t. finely shredded orange peel

1 beaten egg

1 cup orange juice

1/2 cup cooking oil

1 cup coarsely chopped cranberries

1/4 cup chopped almonds, pecans, or walnuts, toasted (I do not like nuts in baked goods so I left his ingredient out)

Preparation

1. Grease the bottom and 1/2 inch up sides of loaf pan; set aside. In a large bowl, stir together flour, sugar, baking powder, salt, and orange peel. Make a well in the center of the flour mixture; set aside.

2. In a medium bowl combine the egg, orange juice, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in cranberries and nuts. Spoon batter into prepared pan.

3. Bake at 350 degrees 50 to 55 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing (yeah right, who can wait that long?!).

*Recipe from Better Homes and Gardens Bridal Edition Cookbook

-Sarah

Mediterranean Pasta Salad

2009-11-14T05:38:00.001-08:00

I made this pasta as a more interesting alternative to my boring yogurt and granola lunches that I usually take to work. It's very delicious.

Ingredients

kosher salt

1 pound tricolor pasta, such as bow tie or fusilli

1/4 cup balsamic vinegar

2-3 t. dijon mustard

pepper

2/3 to 3/4 c. olive oil

1/3 c. diced sun-dried tomatoes

1/4 c. fresh basil, julienned

1/4 c. diced onion

2 large pickled pepperoncini pepper, diced

3 T. halved black olives

2 t. chopped fresh oregano

1 1/2 oz. crumbled feta

1 1/2 T grated romano cheese Mediterranean Pasta Salad

Preparation

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.

2. Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.

3. Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

*Here are the changes I made to the recipe: 1) I did not add olives or pepperoncini peppers, 2) I used grape tomatoes instead of sun-dried (however I'm sure sun-dried is good), 3) I added 4 oz. of feta instead of 1.5, 4) I added about 4 T of romano instead of 1.5 (it's always better with more cheese), and 5) I used campanelle pasta because I could not find tricolor bowtie and I'm bored with fusilli. I decided to give you the original recipe instead of my adaptation because I know that many people like olives and might prefer sun-dried tomatoes over grape. Either way, delicious!

*Recipe from Food Network Magazine, October 2009

-Sarah

Corn Butternut Squash Soup

2009-11-13T08:07:00.001-08:00

I realized that my last two posts are about soups, so I figured I shouldn’t stop at 2! Fall is one of my favorite times of the year because of soups…it truly can’t be beat on a chilly Fall day. Especially delicious are pumpkin and butternut squash soups fit for the season. I tried a new combination this week: butternut squash and corn and I was surprisingly very pleased. The batch made plenty for Michael and I at dinner, as well as soup for me throughout the week and two servings in the freezer!

Priscilla gave me a brilliant idea to store soups: Freeze them in individual sandwich bags so when it is time for just one serving, defrost the sandwich-bag size and voila!

I hope you like it!

Corn and Butternut Squash Soup

2 tbsp oil
1 large butternut squash, peeled, seeded and cut into 1-inch chunks (the squash can be tough, so be careful with the knife!)
1 medium onion, chopped
1 box (10 ounces) frozen corn kernels, thawed
1 ½ tsp curry (I didn’t have curry, so did combo of tamarind, ginger and chili powder)
salt & pepper
2 cans vegetable broth
¼ - ½ cream OR milk

In a large heavy stockpot, heat oil over medium-high heat; add squash and onion. Cook until onion is soft, about 5-6 minutes. Add spices and cook another 4-5 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25-30 minutes. In a blender with the small top off and a towel over the lid, blend the soup in batches until smooth. Return to pot and stir in cream/milk; heat through over medium-low heat.

Enjoy!
Lynn

Chicken Noodle Soup

2009-11-04T09:16:00.000-08:00

As you guys know, I had a little stomach bug on Sunday. When I finally got home from Asheville on Monday, I decided I wanted a hearty homeade Chicken Noodle soup to get my system back on track. I was very pleased with the results! Great for this cool, fall weather or whenever you are sick!

Chicken Noodle Soup

1/2 c chopped onions
1/2 c sliced carrots
1/2 c chopped celery
1-3 garlic cloves, minced
1 tbsp butter or olive oil
4.5 cups of vegetable or chicken broth
1 cup of cooked rotisserie chicken
handful chopped basil (fresh is best, but can use 1 tsp dried basil)
handful chopped oregano (fresh is best, but can use 1 tsp dried oregano)
1 1/2 cups egg noodles or farfalle pasta

In a large pot on medium heat, cook onions, carrots, celery and garlic with the butter or olive oil. Stir in the chicken, broth, basil, oregano and salt & pepper to taste. Bring to a boil. Reduce heat and simmer for 20 minutes. Meanwhile, cook the noodles according to package. Drain and add noodles to chicken and veggie mix. Simmer for another 10 minutes.

Classic Sausage Gumbo

2009-10-27T16:46:00.000-07:00

When I lived in Charlotte with my friend Katie Jo Smith, she would make soups or stews every Sunday afternoon for the upcoming week's worth of lunches (and even freeze some, too!). This gumbo was a recipe she used, and it is very hearty!

I forgot to take a picture, but it makes about 6-8 servings.

Classic Sausage Gumbo

1/3 c flour
1/4 c oil
1 med onion, chopped
1 green pepper, chopped
4 cloves garlic, chopped
2 stalks celery, chopped
8-10 oz smoked turkey sausage, halved lengthwise and cut into 1/2 inch slices
2 14 oz cans reduced sodium chicken broth
2 bay leaves
1 cup frozen okra
1 tsp file powder (I used some Tumeric and Paprika)
3 cup hot cooked rice

In a saucepan or 4-qt dutch oven, combine flour and oil until smooth. Cook over medium high heat for 5 minutes, stirring constantly. Reduce heat to med. low, cook 15 minutes or until roux is dark reddish brown.

Stir in onion, celery, green pepper and garlic. Cook over med. heat for 3-5 minutes or just until veggies are crisp tender.

Stir in broth, sausage, okra and bay leaves. Bring to a rolling boil and reduce heat. Simmer, covered, for about 15 minutes. Remove from heat. Discard bay leaves and stir in file powder. Serve in bowls with rice.

Love,
Lynn

White Bean Chili

2009-10-24T06:13:00.000-07:00

White Chicken Chili

1/2 pound dried navy beans, picked over (I like to make sure I wash these real good also)
1 large onion, chopped
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half-and-half (Heavy cream is also really delicious!)
1 teaspoon Tabasco, or to taste
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper, or to taste
Two 4-ounce cans whole mild green chilies, drained and chopped (I like to roast my own peppers better, such as chilies or jalapenios, pealed and chopped)
5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces (I like my chicken shredded better than chopped -- I boil the chicken and then shred it with my hands, plus that way you can reserve the chicken broth)
1 1/2 cups grated Monterey Jack (about 6 ounces)
1/2 cup sour cream (or more!)

In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander.

In a skillet cook onion in 2 tablespoons butter over moderate heat until softened.In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili. Garnish chili with coriander and serve with salsa.

So yummy -- especially if you serve it with some cheddar cornbread! Recipe coureousy of epicurious.com. This was a big hit at the party I threw a few weeks ago. Love, Rach

Apple Upside-Down Pie

2009-10-17T12:19:00.001-07:00

Yummy and pretty easy to make. It also has two layers of crust, which is definitely a perk for me. I know I should be ashamed of using a store-bought pie crust with a mom like mine, but oh well. Someday I'll master the pie crust like Suzy.

Ingredients

1 cup chopped pecans

1/2 cup firmly packed light brown sugar

1/3 cup butter, melted

1 (15 0z) package refrigerated piecrusts, divided

4 medium Granny Smith apples, peeled and cut into 1-inch chunks

2 large Jonagold apples, peeled and cut into 1-inch chunks

1/4 cup granulated sugar

2 Tbsp. all-purpose flour

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

Preparation

1. Preheat oven to 375. Stir together first 3 ingredients, and spread onto bottom of a 9-inch pie plate. Fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides.

2. Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on a foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.

3. Bake at 375 on lower oven rack 1 hour to 1 hour and 10 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slit in crust. Shield pie with foil after 50 minutes, if necessary, to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plater over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour).

*Recipe from Southern Living Magazine

- Sarah

Hummus

2009-10-14T16:10:00.000-07:00

This is a great, healthy dip for raw vegetables, pita bites and/or crackers.

Hummus

2 cloves garlic, chopped

1 190z can chickpeas (drained but reserve liquid)

4 tbsp lemon juice

3 tbsp Tahini

1/2-1tsp salt

reserved chickpea liquid

Dash cumin

Pour garlic, chickpeas (no liquid), lemon juice, and tahini in a blender/chopper. Blend until creamy. In batches, add salt, cumin and reserved chickpea liquid until reached the desired consistency/taste. (Taste gets stronger after refigerated).

Enjoy!

~Lynn