Cucina Pazza

Favorite Coleslaw

2011-06-08T09:41:00.000-07:00

I really need to come up with a catchier title for this recipe.I got it from Allrecipes and it was called so-and-so's Favorite Coleslaw. I changed it up a bit and dropped the random name...maybe I should just add my name. Or my mom's, as it IS her favorite. I love the crunchiness of this one with the almonds and apples and everything - goes great with any kind of BBQ! Even great on a BBQ pork or beef sandwich.

FAVORITE COLESLAW

1 bag shredded carrots
1 16 oz bags coleslaw mix
1/2 cup slivered almonds, toasted
1-1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup sliced green onions
1 cup diced apple
Dressing:
1/2 cup mayonnaise
1 Tbsp sweet pickle relish
1 Tbsp honey mustard
1 Tbsp honey
Salt & pepper

Combine all salad ingredients in a large bowl. Whisk together all dressing ingredients, adding salt & pepper to taste and refrigerate until ready to serve. Pour dressing over slaw just before serving, mix well. **Can also increase dressing amount 1-1/2 times or thin with a bit of milk as desired, just depends on how "wet" you like your coleslaw.

White Chicken Chili

2010-12-07T21:24:00.001-08:00

Not sure why I haven't posted this recipe before now, as it is a favorite...and so easy to make! Simple, quick and healthy (and tasty!) - how can you go wrong?

White Chicken Chili

1 rotisserie whole chicken from Costco or your local grocery store deli section
3 cans white beans- drained and rinsed
2 4 oz. cans diced green chiles
1 onion - chopped
2 Tbsp chopped garlic
2 16 oz containers mild fresh salsa (it's got to be fresh - not the jar stuff and don't drain it, use the juice too! - for those of you that are local, Tacoma Boys salsa is the best)
1 - 32oz carton chicken broth
1 small bunch of cilantro - chopped (optional)
chopped avocados, shredded cheese & sour cream, tortilla chips for garnish

Saute' your chopped onion & garlic in whatever fat you decide to use - olive oil, butter, etc. While that's cooking, start tearing the white & dark meat from the chicken. Don't be afraid to use the dark meat - it adds a lot of flavor to the soup. Add the torn chicken, broth, white beans, chili & fresh salsa to the crockpot. Mix well Simmer on low heat for three hours. Add the chopped cilantro. Continue to simmer while you prepare your selected garnish (at least 20 minutes). Serve with avocados, cheddar cheese and sour cream on top.

Happy Thanksgiving!

2010-11-24T17:44:00.000-08:00

I have been a busy bee with preparing for Thanksgiving at our house. We will have a total of 14 people, which in the terms of an Italian cook that means you cook for 40. Kidding. Well, not entirely. We do always have almost 1 pie per person - we like our variety. And for whatever reason, I always find it necessary to try new recipes on holidays. Just a glutton for punishment, I suppose. Here is my menu:

Turkey (because I wasn't allowed to make pork chops!)
Stuffing (my own concoction)
Mashed yellow, red & purple potatoes
Spaghetti Squash w/Basil Brown Butter
Peas w/Shallots & Pancetta
Butternut Squash Cheddar Gratin
Homemade rolls & Herb Butter
Salad
Cranberry Sauce, of course
Apple, cherry, pumpkin, blueberry, lemon & other pies
Cranberry Pear Cake w/Caramel Sauce

HAPPY THANKSGIVING!!!!

Table is set - ready for turkey day! I love the little frame with the "Stay Calm & Gobble On". :)

Pumpkin Spice Granola

2010-10-26T15:42:00.000-07:00

I had a few friends patiently asking me to post this recipe. :) So here you are! I found this on one Annie's Eats, a blog I have been frequenting lately. Anyway, I have been wanting to try this one for a long time, and today's cold, wet, blustery weather just called for it. This is a keeper! Simple to put together. No added fat or oil, other than the nuts, which are good for you anyway. And it smelled A.M.A.Z.I.N.G. while baking. Of course it tastes fabulous too, so there you have it.

Pumpkin Spice Granola
3 ½ cups rolled oats
2 ½ cups puffed rice cereal (NOT Rice Krispies - I found these in a bag in the health food aisle)
2 tsp. pumpkin pie spice **see below for substitution
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 tsp. vanilla extract
up to 1 ½ cups chopped nuts (I used pecans and pumpkin seeds - cashews would be great. And next time I'll use more pumpkin seeds - I had some from the bulk bins, without shells)
up to 1 cup dried fruit (I used Craisins, but it's good without them too)

Preheat the oven to 325°. Line a large baking sheet with parchment paper.
In a large bowl, combine oats and puffed rice cereal. In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until very smooth. Pour wet ingredients into dry ingredients and stir until the oat mixture is evenly coated. Spread on the prepared baking sheet in an even layer.
Bake for 30 minutes. Then turn over the granola using a large, wide spatula. Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10-15 more minutes. Granola may still seem a bit soft but will get crunchy as it cools. (I overbaked mine a bit and it's a little hard on the teeth.) Cool on pan. Break up granola as desired and toss with dried fruit. Store in an airtight container.

**Don't bother spending extra money on pumpkin pie spice - just use the following for this recipe:

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

This makes 2 tsp of "pumpkin pie spice" - adjust accordingly for different amounts in other recipes.

Brown Sugar-Zucchini Bread

2010-10-24T07:25:00.000-07:00

I'm surprised I am just now posting this recipe as it's a favorite in our house. Yes, my kids and hubby love their zucchini so I don't have to be sneaky with this one. If you have aversions to the green veggie in your house, I would suggest you remove the peel of your zucchini before shredding it and then you can just call it Brown Sugar Bread. We had a ton of zucchini from our ONE PLANT in the garden this year, and you know when you forget to pick them and they get really huge? That's a great time to shred them up and freeze it to use for baking in the winter. I like to use cooking spray on the inside of jumbo muffin tins, then put 1-cup scoops of shredded zucchini in there and freeze. Then just pop them out and put them in a freezer bag. If you don't have jumbo muffin tins, you can use the regular size which will hold 1/2-cup each. This bread is slightly sweet, hearty and very moist. And it smells fabulous while baking!

Brown Sugar-Zucchini Bread Recipe
2 cups unbleached all-purpose flour
1/2 cup packed light or dark brown sugar
6 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
3 large eggs
3/4 cup vegetable oil **(see note below)
2 teaspoons pure vanilla extract
2 cups grated zucchini (about 2 medium zucchini)

Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan. Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When combined, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, and then stir in the zucchini. Do not over mix. Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with brown sugar and additional oats, if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, and then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too. Variation: Brown-Sugar Carrot Bread Replace the zucchini with 2 cups grated carrot. Because the carrots are a little starchier, reduce the oats to 3/4 cup.

**I usually substitute all or most of the oil with applesauce and it comes out wonderful.

Pumpkin Scones

2010-10-23T19:42:00.000-07:00

These were absolutely delicious. My kids (and I) had them for an after-school snack, then again for dessert that night, then breakfast the next morning. The spicy glaze and the butterscotch chips really combine well with the pumpkin flavor. I cut mine in squares as the circle was really big after they baked and I wanted them to go farther. I love love love pumpkin anything and these did not disappoint.

Pumpkin Scones courtesy of Annie's Eats
Ingredients:
For the scones:
2 cups all-purpose flour
1/3 cup packed brown sugar
½ tsp. ground ginger
½ tsp. ground cinnamon
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
8 tbsp. cold, unsalted butter, cut into pieces
1/3-½ cup butterscotch chips
½ cup buttermilk
½ cup pumpkin puree
1 tsp. vanilla extract
For the glaze:
1 cup powdered sugar
¼ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tbsp. milk

Directions: Preheat the oven to 400° F. Line a baking sheet with parchment paper or a silicone baking mat. In a medium mixing bowl, combine the flour, brown sugar, spices, baking powder, baking soda and salt; whisk just to combine. Add the cold butter chunks to the bowl and stir with a fork to combine. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs and the largest butter pieces are no bigger than peas. Mix in the butterscotch chips. In a small bowl or measuring cup, combine the buttermilk, pumpkin puree and vanilla extract. Add the wet ingredients to the bowl with the dry ingredients and stir together gently just until the dough comes together. If necessary, knead a bit with your hands, but be careful not to overwork the dough or you will end up with a tough scone.
Transfer the sticky mass of dough to the prepared baking sheet. Pat the dough into a 8 or 9-inch round. Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes. Allow to cool to room temperature. Slice the dough round into 7 or 8 wedges.
To make the glaze, combine the powdered sugar and spices in a small bowl. Add the milk and whisk to combine, until a thick glaze is formed. (If necessary, add a bit more milk to achieve a consistency good for drizzling the glaze.) Use a whisk to drizzle the glaze over the finished scones (I use a plastic baggie with a tip cut off). Allow the glaze to set before serving. (If you can wait that long - I couldn't.)

Mummy Dogs

2010-10-23T19:29:00.000-07:00

Though I don't typically get into Halloween much, it's fun to do something silly with food and watch some Halloween videos. We had Mummy Dogs and Roasted Ghosties, and finished that off with Pumpkin Scones for dessert (see next post for recipe). Easy and tasty, though I should have skipped the 2nd Mummy Dog. :/

These are simple - slice crescent roll dough in thin slices (probably easier to use the flat dough that they have now, rather than the kind cut in triangles), then wrap it around the hot dogs, leaving space for the face. Put them on a baking sheet, spray dough lightly with cooking spray, and bake in a 375 degree oven for about 12 to 17 minutes until dough is browned and hot dogs are, well...hot. I used mustard for the eyes. Creepy, huh?

I couldn't stop giggling over these guys all lined up on the baking sheet. These are called Roasted Ghosties and I got the recipe from Family Fun http://familyfun.go.com/halloween/halloween-recipes/halloween-dinners/roasted-ghosts-678445/ I used white cheddar cheese, and then used black olives for the eyes. I can't stop laughing at this photo!

Zucchini Cakes

2010-08-04T19:13:00.001-07:00

Oh my. These were SO good. I just finished dinner about 5 minutes ago and had to share this recipe. YUM.
Of course, all you gardeners out there that are brave enough to grow zucchini, have a multitude of the little green things. And you're always looking for another way to eat them, right? Well, I know I am. Nothing like homegrown zucchini, the flavor is just so much better than the bland ones you get from Safeway.
I found this on Allrecipes.com and tweaked it a bit. Hubby gobbled up 3 of them and asked to have them tomorrow night. THAT is a hit in my book. I'm sorry I can't share a photo, they got eaten way too quickly!
The recipe is supposed to taste like crab cakes because of the Old Bay seasoning. I think it's similar and the consistency is similar, but obviously no fishy taste for you non-fish eaters. This was just a yummy side dish that you have to try! And don't substitute the Old Bay, it's the perfect seasoning in these.

Zucchini Cakes
adapted from Allrecipes

2-1/2 cups grated zucchini
1 cup grated carrot
1 egg, beaten
2 Tbsp butter, melted
1/4 cup plain bread crumbs
1 Tbsp dried minced onion
1 tsp Old Bay seasoning
1 cup panko bread crumbs (approx.)

Drain zucchini and carrot completely, squeeze until all water is out. Mix with egg, butter, bread crumbs, minced onion and Old Bay. Pour panko into shallow dish. Shape mixture into patties and put in panko, flipping carefully to coat both sides. Place on baking sheet that has been sprayed with non-stick cooking spray. Spray tops of patties with additional cooking spray. Bake at 400 degrees for 12-15 minutes; carefully flip patties, spray with cooking spray and bake an additional 12-15 minutes until browned. Serve hot.

ALMOST Starbucks Blueberry Oat Bars

2010-05-20T07:21:00.000-07:00

Oh look, another recipe! I loooooooove these. Thank you to Kitty for passing along the recipe. These are so so good and really easy...and oats...blueberries....I'm sure they are really good for you, right? ;) Oh come on, just make them. We all need something sweet in our lives! And I'm sure these would be fantastic with any other berry...I'm going to try blackberries. And raspberries. Or a mix of all of them!

ALMOST STARBUCKS BLUEBERRY OAT BARS

1 3/4 cup oats, uncooked (quick or old-fashioned)
1-1/2 cup all-purpose flour
3/4 cup brown sugar, firmly packed
1/2 cup chopped nuts (I use pecans)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter; melted
2 cups fresh or frozen blueberries
1/2 cup granulated sugar
3 tablespoons water
2 tablespoons cornstarch
2 teaspoons lemon juice
--------------------------------------------------------------------------------
Heat oven to 350 F. Grease 11x7-inch baking pan. Combine oats, flour, brown sugar, nuts, baking soda and salt. Add butter, mixing until crumbly. Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish. Bake 10 minutes. Meanwhile, combine blueberries, granulated sugar and 2 tablespoons water in medium saucepan. Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally. Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened. Spread over partially baked base to within 1/4 inch of edge; sprinkle with reserved oat mixture. Press topping down into blueberries slightly. Bake 18 to 20 minutes or until topping is golden brown. Cool on wire rack; cut into bars. Store tightly covered.

Fresh Fruit Bruschetta w/Orange-Honey Cream

2010-05-17T21:08:00.000-07:00

YUM. Our Best Bites has done it again. Such a great twist on classic bruschetta! I mean, how can you go wrong - cinnamon toast, fruit and that yummy sauce. Fabulous! You must try it!

Fresh Fruit Bruschetta with Orange-Honey Cream
Recipe by Our Best Bites

1 baguette or similar-sized French bread loaf (I used a baguette)
4 Tbsp. butter, melted
2 Tbsp. granulated sugar
1/2 tsp ground cinnamon

1-1/2 C diced strawberries (about 10 medium strawberries)
1 C finely diced mango (about 1 medium mango)
1 C finely diced kiwi (about 3 kiwi)

1/2 C sour Cream
3 Tbsp. honey
1 tsp orange zest

Preheat oven to 400 degrees. Slice bread into 1/2 inch slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine cinnamon and sugar and sprinkle evenly over bread slices. Bake for 10-12 minutes or until edges are toasted. Set aside to cool. While bread is toasting, combine sour cream, honey, and orange zest. Stir to combine and place in the fridge. Combine strawberries, mango, and kiwi and stir gently to combine. When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture. If needed, thin sour cream sauce with 1/2-1 tsp orange juice. (I did add the juice for a thinner consistency) Garnish with mint leaves if desired. Serve immediately.

Creamy Corn Chowder

2010-05-17T20:59:00.000-07:00

I know it's May and it's probably about time to move away from soups and chowders...but spring is JUST now arriving to the Pacific Northwest. We had this chowder about two weeks ago and I just remembered I need to add it to the blog. It is SO.GOOD. Found it on a favorite food blog , Our Best Bites, that I frequent and I would not change a thing about this recipe! Check out the blog, they have some great recipes - I will be adding another one I found on that site. Mmmmm. You know, I'm not a huge corn eater typically, but THIS was too good and I loved that it wasn't full of heavy cream or half & half but was very rich and creamy. My only complaint was that there were no leftovers!

Creamy Corn Chowder
Recipe by Our Best Bites

2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base)
(instead of water & bouillon, I used a cup of chicken broth)
2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)
1/2 lb. bacon
1 small-medium onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1-1/2 C frozen fresh corn (or 1 can corn)
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)

Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don't have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it. Ladle into bowls and sprinkle with extra bacon and/or cheese if you want. Because, you know, if there's anything a perfectly healthy bowl of soup (it's only 3 Weight Watchers points!) needs, it's some extra bacon and cheese!
**The original recipe said it serves 6-8 but my family of 4 ate the whole thing. :)

Skillet Lasagna

2010-05-17T20:16:00.000-07:00

Add this one to yummy, easy, ONE-PAN recipes. Loved it! I found it HERE which was a modified version from Family Fun magazine. I changed it up a bit by sneaking in some veggies and using ground turkey. Actually I didn't sneak in the veggies, my kids love them, but for those of you with non-veggie loving kids, they won't even be able to taste them.

Skillet Lasagna
adapted from Skip to My Lou adapted from Family Fun

1-1/4 cups ricotta cheese (I used part-skim)
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 cup grated Parmesan
1-1/2 cups shredded mozzarella (I used part-skim)
1 pkg lean ground turkey
1 small zucchini, chopped finely
4 or 5 mushrooms, chopped finely
5 or 6 baby carrots, chopped finely
1 (26-ounce) jar pasta sauce
6 oven-ready (no boil) lasagna noodles

In a medium bowl, mix together the ricotta, water, salt, basil, oregano, pepper, Parmesan, and 1/2 cup of the mozzarella. Set the mixture aside. Brown the turkey in a large skillet set over medium-high heat - when almost fully cooked, add chopped vegetables and continue cooking until meat is browned and no longer pink. Stir in 2 cups of the pasta sauce. Reduce heat to medium-low. Top the mixture with 2 lasagna noodles, set in the center. Break 2 more noodles each into half and fill in the edges. Spread the ricotta mixture over the noodles. Break 2 remaining noodles in half each and lay on top. Pour the rest of the sauce into the skillet and spread evenly, then sprinkle on the remaining cup of mozzarella, and additional parmesan if desired. Cover the skillet and simmer the lasagna over medium-low heat until the noodles are tender, about 20 minutes. Remove the skillet from the heat and let the lasagna cool for at least 5 minutes. After about 10 minutes most of the liquid was absorbed.
**I used my Pampered Chef food chopper for the veggies, the small pieces help them cook through quicker.

Grandma's Fudge

2009-12-16T05:59:00.000-08:00

Who doesn't like fudge? I better not see anyone raising their hands, everybody loves fudge! Right? The hubs loves fudge. LOVES it. Plain, no nuts, chocolate fudge. Anyone want the recipe? Okay, here it is. I got this from a friend years ago (am I really old enough that I can say 'years ago' like that??) and it's been a favorite ever since. So thank you to "Grandma", whoever she might be!

Grandma's Fudge
1 7 ounce jar marshmallow cream
1 cup evaporated milk
1/4 cup butter
2 cups sugar
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 teaspoon vanilla
Cook and stir marshmallow cream, milk, butter, sugar and salt over medium heat until it comes to a full boil. Boil stirring constantly for 5 minutes. Remove from heat. Add chocolate chips and vanilla; beat until well blended. Pour into greased 8 x 12 pan. (I like to line the pan with parchment so I can easily remove the fudge to a cutting board to cut into squares). Let cool; cut into squares. (helps to put in fridge to set up before cutting).

English Toffee

2009-12-11T20:10:00.000-08:00

It's been a reeeeeaaaaaaallllly long time since I've added any recipes here - sorry! For me, Christmas time equates with baking time. I love to bake and I love to have the excuse to bake a ridiculous amount of cookies. :) This is actually not technically baking, but it's my absolute favorite to thing to make (and eat!) for Christmas. Honestly, I think it's better than Almond Roca. It's so addicting for me that I have to hide the tin from myself. Really! Don't be afraid of it because it's candy-making, it's really easy, you just need to be careful and pay close attention. And definitely use a candy thermometer, WAY easier. Just make sure to check your thermometer before you start - boil some water, put the thermometer in (don't let it touch the pan) and check the reading at the boiling stage and adjust accordingly. For example, mine reads 200 degrees at boiling stage, so instead of cooking this until 300 I pull it off at 288. Easy peasy. And SO worth the results!!! Mmm, look at that yummy, crunchy toffee peeking out under the chocolate and almonds....YUM!

1 cup almonds -- chopped
1 cup butter
1 cup sugar
1/3 cup brown sugar
2 tablespoons water
1/2 teaspoon baking soda
1 cup chocolate chips -- chopped (have this ready & waiting ahead of time!)

Sprinkle 1/2 the almonds in a buttered 9" x 13" pan. (I usually use a cookie sheet - line it with parchment paper & lightly butter it) In large saucepan, melt butter, add sugars and water. Bring to a boil, stirring constantly. Cook to 300 degrees or until a small amount dropped in cold water becomes brittle immediately. Remove from heat. Add baking soda, work fast. Pour over almonds in pan, sprinkle chocolate and remaining almonds on top. Pat down lightly and cool completely. Break into pieces. Breaks easier if you store covered in fridge for several hours.

Tuscan Chicken

2009-06-01T20:31:00.000-07:00

This was really yummy! I love anything with wine in the sauce, and this did not disappoint. I made some whole-wheat spaghetti and just put the spaghetti in a big bowl and poured the chicken & sauce over the top. Try this one, it's a keeper! Huge hit with kids and hubby! :)

TUSCAN CHICKEN

2 lbs chicken breast tenderloins
salt and pepper
3 tbsp olive oil
3 tbsp cider vinegar
2 tbsp butter
2 cloves garlic, crushed
1 onion, chopped
1 tsp ground thyme (I used basil and oregano as I didn't have any thyme)
1 tbsp flour
1/2 cup white wine
1 cup beef broth

Salt and pepper all the chicken. Heat a large skillet over med-high heat. Add olive oil to the pan. Brown the chicken (1/2 at a time), cook for 3 min. per side, drain on paper towels. Add vinegar to pan and cook for 30 secs. stirring up brown bits. Reduce heat to medium and add butter, garlic, onions and thyme and cook 4-5 min. Add flour and cook for 1 min. Whisk in wine and broth and reduce sauce for 5 min. Add chicken to warm through. YUM!

Creamy Chicken Enchiladas

2009-05-31T07:27:00.000-07:00

These were so yummy! Found the recipe on another blog www.recipegirl.com that I love. These are definitely American-ized but really yummy! We did find that the part of the tortillas that were on the bottom of the baking dish were kind of chewy and hard to cut through...however, when we had them for leftovers they had softened up and tasted even better. Next time I'll bake them one night and eat them the next.

CREAMY CHICKEN ENCHILADAS

One 10¾ oz. can Cream of Chicken soup
8 oz light sour cream
1 cup picante sauce (I used some leftover fresh salsa)
2 tsp. chili powder
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (I used some cheddar and pepper jack)
Ten 6-inch flour tortillas
1 large tomato, chopped
3 green onions, sliced
1 avocado, chopped (or guacamole)

Preheat oven to 350 degrees F. Spray 9×13 pan with cooking spray. Stir soup, sour cream, salsa and chili powder in a medium bowl. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese. Spread about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a piece of foil with cooking spray. Place sprayed-side-down on enchiladas and cover tightly. Bake for 40 minutes or until enchiladas are hot and bubbling. Top individual servings with tomato and onion. Add a dollop of guacamole, if desired. Servings: 6

Sopa Seca

2009-04-28T17:54:00.001-07:00

Oh my goodness, this was a really yummy casserole! I found this online and it was so so good. And really, a pretty inexpensive dish to prepare, considering everyone typically has the spices already in their cupboard. I made a few changes to the recipe I found...can't wait for leftovers! The kids gobbled this one up. "You're the best mom in the whole world!" Gotta love that. I would think this would freeze really well for another day, or if you're making a meal for someone, just freeze before baking, then thaw and bake.

Sopa Seca
extra-virgin olive oil
2 7 oz bags fideo (Mexican vermicelli)
1 medium onion, chopped (I used about 1/2 an onion)
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 tsp cayenne pepper (I might use a bit less of this if your kids don't like spicy food)
1/2 teaspoon cumin
1 bay leaf
1 1/2 cups canned crushed tomatoes
32 oz chicken broth
1 teaspoon kosher salt
Freshly ground black pepper
2 cups shredded cooked chicken (I cooked & shredded 2 chicken breasts)
1 cup coarsely grated cheddar cheese (4 ounces)
Sour cream, optional (this helps cool down the spiciness)

Preheat oven to 375F.

Spray 9x13 pan with cooking spray. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium heat. Add the fideo and cook, stiring, until golden brown, about 5 minutes. Transfer the toasted noodles to a bowl. Set aside.
Add the onion to the skillet with an additional tablespoon of oil, and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, cumin, and bay leaf, and cook until fragrant, about 30 seconds. Add the tomatoes to the pot. Add the cayenne pepper, increase the heat to high, and cook until thickened, about 2 minutes. Stir in 1-1/2 cups broth, the toasted fideo, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, stirring occasionally, for about 10-15 minutes. Continue to add chicken broth to thin the mixture if needed while the noodles cook. When the noodles are tender, stir in the chicken.
Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some sour cream drizzled over the top.

Sweet & Sour Grilled Chicken

2009-03-25T15:05:00.000-07:00

Don't let the name fool you. It's not Chinese sweet & sour chicken at all, the marinade has lemon juice and brown sugar, hence the "sweet & sour". This is a fantastic marinade for grilled chicken. We love to have it with brown rice or rice pilaf and some roasted asparagus or fresh sauteed green beans. Yummy!

Sweet & Sour Grilled Chicken

2 garlic cloves, crushed through a garlic press
2 Tbsp balsamic vinegar
juice of 1/2 lime
juice of 1/2 lemon
1/3 cup brown sugar
2 Tbsp Dijon mustard
1/3 cup honey
1 tsp salt
1/2 tsp black pepper
4 Tbsp olive oil
4 boneless, skinless chicken breasts (or an equal amount of chicken tenders for a quicker meal)

In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt & pepper. Whisk in the olive oil. Reserve a small amount for dipping. Add chicken to remaining marinade, and refrigerate several hours. Grill chicken for about 4 minutes on each side, or until the juices run clear. While chicken is cooking, bring remaining marinade (not the amount you put aside for dipping!) to a boil in a saucepan, then baste chicken with the sauce during the last minutes of cooking.

Italian White Bean Pancetta Soup

2009-03-25T14:49:00.000-07:00

I have a new favorite soup. This was AMAZING!!! I found it on Allrecipes.com and tweaked it a little bit to fit my preferences. SO GOOD. A big hit all around - next time I make a full recipe (I halved it) because there wasn't enough leftovers!!! Fantastic with homemade bread (I made this Anadama Bread) Here's the recipe, with my changes in blue. TRY THIS!!!!!!!!!!!

Italian White Bean And Pancetta Soup

6 ounces pancetta bacon, finely diced (if you can't find pancetta, you can substitute regular bacon)
1/4 cup olive oil
1 cup red onion, chopped
1 cup chopped celery
1 clove garlic, minced
1 tablespoon chopped fresh sage (I used fresh thyme and fresh basil instead)
1 teaspoon salt
1 teaspoon ground black pepper
6 cups chicken stock
4 (19 ounce) cans cannellini beans, drained and rinsed (I used navy beans instead...and you might only need 3 cans of beans if you prefer it more broth-y)
2 cups seashell pasta (or any small pasta, I used whole wheat rotini)
1 teaspoon salt
2 tablespoons chopped fresh parsley
grated parmesan cheese (gotta have this!! I think I used Asiago - it totally made the soup!)

Directions:
1. In an 8 quart pot, saute pancetta in olive oil until soft. Add onion and celery; saute, stirring, for about 5 minutes. Add minced garlic. Stir in sage, 1 teaspoon salt, and black pepper. Add chicken stock, cover, and bring to a boil Add beans to soup, cover, and simmer for 30 minutes.
2. Cook pasta in 4 quarts boiling water with 1 teaspoon salt until al dente. Drain, and add to soup. (I put a scoop of pasta in each bowl then poured soup over the top so the soup wasn't thick and starchy and the pasta wasn't mushy)
3. Stir in minced parsley before serving, and sprinkle with grated cheese.

Turkey Burger "Drumsticks"

2009-03-25T14:43:00.000-07:00

This is a totally fun, easy and yummy recipe that I found in my Rachael Ray mag! It was a big hit with the whole fam...next time I'll have some dipping sauce for everyone, maybe BBQ sauce or Ranch or something like that. You could also play around with seasonings to change it up.

Turkey Burger "Drumsticks"

1 lb. ground turkey
1 5 oz can evaporated milk
1/4 cup onion, finely chopped
2 cups crushed cornflakes
2 ounces medium-hard cheese (I used sharp cheddar)

In a bowl, mix the turkey, 1/4 cup evaporated milk, the onion and 2/3 cup cornflakes. Season with salt & pepper. Divide into 12 portions. Cut the cheese into 12 small sticks and thread on each of 12 skewers. Wet your hands with evaporated milk then mold a portion of meat around each cheese piece, shaping it into 3-inch ovals. Pour remaining milk into a bowl. Add remaining cornflakes to a plate. Dip each "drumstick" into the milk, then coat with cornflakes. Heat 2 Tbsp olive oil in a large skillet over medium heat and fry each drumstick until browned, about 12 minutes.
***You could also easily grill these on a BBQ or bake in the oven - just make sure to soak bamboo skewers in water beforehand.

Homemade Gyros

2009-02-23T19:09:00.000-08:00

Who doesn't love Greek food? I mean, come on now, you have to love any food that comes from such a beautiful country. I am a sucker for gyros and soft pita bread and tangy tzatziki....YUM. We are trying to be easier on the budget and eat out less and this recipe I came across totally does it for me! Killer. You have to try it.

Yummy Gyros
1/4 cup olive oil
1/2 cup minced onion
2 garlic cloves, minced
1-1/2 pounds ground lamb (I used 1 lb ground lamb and 1/2 lb ground turkey - you can substitute however you choose, but the lamb gives the most authentic flavor)
2 tablespoons lemon juice
2 teaspoons fresh oregano or 1/2 teaspoon dried
1 teaspoon fresh rosemary or 1/4 teaspoon dried
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
Pita bread, cut in half to form pockets (I used pocketless pita, it's way softer & chewier)
Lettuce
Tomato, sliced
Red onion, thinly sliced
Tzatziki (recipe below)

Heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook for another 2 minutes. Transfer the onion mixture to a large bowl and let it cool. Add the lamb, lemon juice, oregano, rosemary, cumin, salt, and pepper to the onion mixture and mix well. Form the meat into 8 thin patties, each about 2 1/2 inches in diameter. Heat the remaining oil in the sauté pan over medium-high heat. Add the lamb patties and cook for about 5 minutes or until the juices run clear, flipping the patties halfway through. Place meat on warmed pita bread then top with lettuce, tomato, onion, and plenty of tzatziki. Makes 8 gyros.

Tzatziki Sauce
(I could eat an entire bowl of this with soft chewy pita bread - YUMMY!)

2 cups plain yogurt
2 cloves crushed garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh mint leaves
1 large cucumber - peeled, seeded and shredded

Use a cheesecloth or coffee filter to strain the yogurt in metal sieve over a bowl for 3 to 4 hours, until most of the water has drained. Press excess liquid out of the shredded cucumber. In a medium bowl, stir together the cucumber and strained yogurt. Mix in the garlic, salt, pepper and mint. Chill the mixture for 1 to 2 hours.

French Dip Panini

2009-01-30T07:25:00.000-08:00

I got this recipe from Rachael Ray....it makes my mouth water everytime I see the recipe in my book. So simple yet SO GOOD. I could just drink the dipping sauce, it's so tasty! Very few, easily found ingredients and my kids AND husband devour them so it's a big hit all around.

French Dip Panini
4 Tbsp butter, softened
1 shallot, finely chopped
1 Tbsp cornstarch
2 cups beef broth
1 pound sliced roast beef (from the deli)
1 baguette, split lengthwise and sliced crosswise into 4 sections
4 ounces sliced cheese of your choice (cheddar, pepper jack, swiss, whatever you like)

In a deep skillet, melt 2 Tbsp butter over medium heat. Add the shallot and cook, stirring until translucent, 1 to 2 minutes. Whisk in the cornstarch, cook for 1 minute. Whisk in beef broth. Add the roast beef to the sauce and warm over low heat. Preheat a nonstick grill pan or griddle over medium heat. Spread the remaining 2 Tbsp butter on the split sides of the baguette sections. Using tongs, top half the sections with the warm roast beef, reserving the sauce. Top with the cheese (add other fillings if desired, see below) and remaining baguette sections. Place the panini on the hot pan. Weigh down with a heavy skillet or panini press and cook for 2 minutes, then flip the panini and cook 2 minutes longer. Remove the panini from the heat and divide the sauce (make sure it's still hot) among 4 small bowls for dipping.
**We also love to add thinly sliced red onion and sometimes a little bit of horseradish to the panini, just to give them a little kick.

Salads

2009-01-30T07:10:00.000-08:00

I love salads. Love to make them, love to eat them, love 'em! Making a "fancy" green salad is really so easy if you follow a simple equation. Greens + fruit + nuts + cheese. And dressing. Easy! And when you choose really great ingredients, a simple flavorful dressing is the best. Here is my favorite dressing and then I'll give you some different variations of salad ingredients.

6 Tbsp olive oil
2 tsp Dijon mustard
2 Tbsp sherry wine vinegar (or red wine vinegar)
salt and freshly ground pepper (to taste - I really like mine salty - I use kosher salt)
3 Tbsp finely chopped shallot

Whisk all ingredients EXCEPT oil together. In a slow, steady stream, add oil, whisking until emulsified. Check your salt & pepper. You can also substitue any other kind of vinegar depending on your taste - strawberry champagne vinegar, grapefruit vinegar, balsamic vinegar, etc.

As for the greens + fruit + nuts + cheese, just have fun! For example:
spring greens + dried cranberries + toasted slivered almonds + crumbled bleu cheese
arugula + pomegranate seeds + sugared pecans + shaved romano
red leaf lettuce + tangerine segments + bbq pecans + bleu cheese
baby spinach & frisee + pepperoncinis + toasted pine nuts + feta
(okay, that doesn't have a "fruit" but it still adds that type of "wet" ingredient to complement the crunchy, salty, leafy stuff)
curly endive + red pears + BBQ pecans + crumbled Stilton (this is my favorite!)

But are you getting it? Try something new! And maybe I will post the BBQ pecan recipe - it's great as a snack or on salads.

Oh! One last note - sugared pecans or almonds or walnuts are fabulous on salad, especially if you have stronger flavors in the cheese and dressing and they are so so easy to make! A handful of nuts, sprinkle with a good amount of sugar in a skillet and heat until toasted and sugar melts, stirring constantly. Be careful not to burn them, they can go from good to bad quickly. Pour out on a plate to cool. You can get creative and add some balsamic vinegar, or use brown sugar, whatever floats your boat.

Tuscan Pumpkin and White Bean Soup

2009-01-30T07:04:00.000-08:00

While I'm on the pumpkin kick, I might as well add this easy, yummy and actually pretty healthy soup. LOVE this stuff!!!

Tuscan Pumpkin and White Bean Soup
2 Tbsp olive oil
1 large onion, chopped (about 1 cup)
1 cup chopped celery (I usually omit this, or at least chop it VERY finely)
2 cloves garlic, minced
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp ground black pepper
2 cans (14.5 oz ea) chicken broth
1 can (15 oz) pumpkin
1 can (15 oz) cannellini beans, draine & rinsed
1 package turkey kielbasa, sliced
grated parmesan cheese

Brown sliced kielbasa over medium-high heat. Add oil, onions, celery and garlic; cook and stir 8 minutes or until vegetable are crisp-tender. Stir in basil, salt and pepper; cook 1 minute, stirring occasionally. Add broth, pumpkin, beans and turkey; mix well. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; simmer 20 minutes; stirring occasionally. Ladle soup into serving bowls. Sprinkle with cheese if desired.

Pumpkin Pancakes

2009-01-30T06:56:00.001-08:00

I know people typically make things like this in the fall but I needed a quick dinner last night and didn't really want regular pancakes. And my family loves these and they are really oh so easy. They are best served with real maple syrup, but that can be spendy and they are still really good with regular syrup. I think we had Log Cabin. And let me point out that my picky husband ate 6 of these yummies.

Pumpkin Pancakes
2 cups flour
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1-1/2 cups milk
1 cup pumpkin puree (canned or fresh)
1 egg
2 Tbsp vegetable oil
2 Tbsp vinegar (I usually use apple cider vinegar)

In a large bowl, whisk together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt; stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled or buttered griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Homemade Hummus....better than store-bought!

2009-01-30T06:49:00.001-08:00

Wow, it's really been a long time since my last recipe post! I must apologize to my one or two faithful followers, ha ha ha. So I've pulled out my slapped-together favorite recipe book and I'm going to post several recipes. I hope.

This first one is eeeeeeasy. If you like hummus, you will LOVE this. Homemade hummus is SO easy! And probably way way cheaper than store-bought. Just go for it, it's good stuff.

Hummus
2 cups canned garbanzo beans, drained
1/3 cup tahini ***
1/4 cup lemon juice
1 tsp. salt
2 cloves garlic, halved
1 Tbsp. olive oil
1 pinch paprika
1 tsp. minced fresh parsley

Place the beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over bean mixture. Sprinkle with paprika and parsley. (Occasionally I just add the olive oil to the ingredients in the food processor, along with the paprika...and the parsley can be omitted)

**Tahini is sesame seed paste - it looks like a jar of peanut butter and you will typically find it in the health-food/organic section of the grocery store. DON'T taste it alone, it's not good but it adds fabulous flavor to the hummus! :)

Soft & Chewy Molasses Cookies

2008-11-26T05:14:00.000-08:00

It's that wonderful time of year when our thoughts turn to baking....apparently we are inbred to fatten ourselves and our families up for the upcoming cold winter! I really just love to bake, and I love to bake for other people, I just don't seem to have enough time to do so. So I'm happy to share my favorite recipes for others to make and enjoy. Does that count? Anyway, I love molasses cookies. Love, love, LOVE them. Especially when they are soft & chewy...so good. So here is my favorite recipe for them - hope you make and enjoy them too!

Soft & Chewy Molasses Cookies
3/4 cup brown sugar
3/4 cup butter -- softened
1 egg
3/4 cup molasses
2-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice

Preheat oven to 325 degrees and lightly grease the cookie sheets (I usually use Silpats to line my cookie sheets). In a large bowl cream together the brown sugar and butter until creamy. Beat in the egg and molasses until light and creamy. Whisk together the dry ingredients in a medium bowl. Add the dry ingredients slowly to the butter mixture. Drop by teaspoonsful onto the prepared sheets 2 inches apart and bake for 8-10 minutes or until set. Cookies should not brown. DON'T OVERBAKE!!! Cool on the baking sheet for 3 minutes, then transfer to a wire rack. Store in an airtight container, or wrap well and freeze.

Tortilla Soup

2008-11-12T15:22:00.000-08:00

My friend LaMonica nicely reminded me that I haven't updated this thing for TWO months. Yikes. Sorry about that. I actually have lots of recipes to post on here, I just haven't had the time. But here is a quick one that is so so good. It's actually from my friend Michele and it's the easiest recipe and SO YUMMY. Perfect for this blustery weather that western Washington is getting right now. Enjoy!

Michele's Tortilla Soup
3 to 4 chicken breasts (boneless, skinless)
2 cans black beans, undrained
2 cans Mexican stewed tomatoes, undrained
1 4 oz can diced green chiles
1 can tomato sauce
1 cup salsa (any kind, just pick your favorite)

Mix all the ingredients in crockpot. Cook on low for 6-8 hours or high for 4 hours. When ready to serve, take chicken out to shred. Return to crockpot. For serving, crumble tortilla chips in bottom of each bowl, pour soup on top. Top with shredded cheese and sour cream as desired.

Italian Egg Drop Soup with Meatballs

2008-09-05T19:31:00.000-07:00

Yuuuuummmmmm. I made this tonight from a recipe by Rachael Ray, although I changed it up a bit. It was so so so good! And very quick and easy which is an added bonus! :) I will post it the way I made it but here's a link to her original recipe as well: http://www.rachaelraymag.com/recipes/soup-stew-choup-recipes/italian-egg-drop-soup-with-meatballs/article.html

Italian Egg Drop Soup with Meatballs
meatballs:
3/4 lb ground turkey
1/2 cup Italian seasoned bread crumbs (I actually crushed up some croutons!)
1 egg
1/3 cup shredded Asiago cheese
1/2 tsp dried parsley
salt & pepper
olive oil
Soup:
2 Tbsp olive oil
1/2 onion, chopped
6 cups chicken broth (I had to sub bouillon cubes as I was out of broth)
2 or 3 handfuls roughly chopped baby spinach
3 eggs
1/2 cup shredded Asiago cheese

Gently mix ground turkey, bread crumbs, egg, cheese, parsley and salt & pepper. Form into 3/4" meatballs. Heat a Tbsp. olive oil over med-high heat and lightly brown meatballs.
Meanwhile, heat 2 Tbsp olive oil over medium heat; add onions and saute until soft and slightly brown, about 8 minutes. Add chicken broth, increase heat to high and bring to a boil. Add meatballs, let come to a boil again. Reduce heat and let simmer until meatballs are cooked through, about 10 minutes. Add spinach. Beat 3 eggs with 2 Tbsp water and salt & pepper. Slowly drizzle eggs into simmering soup, pushing aside meatballs and spinach. Add cheese and serve.

Chicken, Nectarine & Red Onion Kabobs

2008-08-26T07:56:00.000-07:00

I can't help it, I'm stealing a recipe from another recipe blog to post here. It is my new favorite and I want everyone to try it while there are still nectarines available!!! These kabobs are INCREDIBLE. The recipe calls for chicken thighs but I've actually used chicken breast and they come out really juicy and tender....just don't overcook them. Dan has gotten very skilled at grilling and our chicken always comes out just right....nothing worse than dry chicken. Bleh. Anyway, this one is perfect. Please please try it. And tell me you love it as much as I do.
Okay, here's the recipe from Noble Pig (one of my favorite foodie sites, check it out www.noblepig.com)!

Chicken, Nectarine & Red Onion Kabobs

adapted from Rachael Ray
1/2 cup vegetable oil
1/3 cup apricot jam
2 Tablespoons rice wine vinegar
1-1/2 Tablespoons soy sauce
1-1/2 pounds skinless, boneless chicken thighs, quartered (or chicken breast, cubed)
8 nectarines (about 2 pounds), quartered lengthwise (can substitute with plums, peaches or apricots)
1 red onion, quartered lengthwise and halved crosswise
Extra Virgin Olive Oil (optional for grill pan)

In a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce. Add the chicken and toss to coat; refrigerate 30 minutes or up to 4 hours.Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.Preheat a grill or grill pan to medium (not hotter, don't do it). Thread the chicken, nectarines and onion on to eight skewers. (If you are grilling this, make sure you soak the skewers in water for 20 minutes before putting them on a grill, unless you want a fire of course.) Grill the kebabs, turning often, (every minute), and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.

Ham & Egg Enchiladas

2008-07-16T18:56:00.000-07:00

This recipe is so so yummy!! A friend of mine from MOPS passed it along to me (thank you Heather R.!) and I've made it so many times. I love that you make it the night before and just bake it in the morning. So easy for MOPS mornings to bake it and show up with hot dish - everyone is so impressed. :)

Ham & Egg Enchiladas
2 cups diced or chopped ham
1-1/2 cups shredded cheddar or jack cheese (you can mix them or even use some pepper jack)
1/2 cup finely sliced green onions
4 oz. chopped green chiles
8 flour tortillas
6 eggs
1-1/2 cups half & half
1 Tbsp. flour
3 drops hot pepper sauce (optional)

Heat oven to 350. Grease a 9 x 13 baking dish. In a medium bowl, combine ham, cheese, onions, and chilies. Spoon approximately 1/3 cup mixture in the center of each tortilla. Roll up each tortilla tightly and place in dish. In a bowl, combine eggs, half and half, flour and hot pepper sauce; beat well. Pour evenly over filled tortillas. Cover with foil and bake for 45-55 min. or until eggs are set. Sprinkle with more grated cheese, if desired. Cover and let stand 5 min. for cheese to melt. Good served with salsa.
***To make ahead, fill tortillas as directed. Cover and refrigerate overnight. When ready to bake, prepare the egg mixture and continue as directed above.***

Asian Slaw

2008-07-04T08:46:00.000-07:00

Well, it's more Thai I guess but oh so good. I got this recipe from my friend Sarah (thank you!!!) who brought it to a MOPS meeting recently and I just had to make it for the 4th. I can't wait to chow on it today, the dressing is so so good! Wow, two recipes in two days...I don't think I can keep up this pace for long!

Asian (Thai) Slaw
2 bags shredded cabbage
1 bag match stick carrots
2 cups broccoli flowerettes (I didn't add these, I don't usually like raw broccoli...except in broccoli salad and then it's okay)
1/3 cup chopped cilantro
1/2 cup chopped red onion

In skillet, melt 3 TBSP butter on med heat add :
2 packages top ramen noodles (crushed)
1 package top ramen flavoring (chicken)
1 cup slivered almonds (unsalted)
1 cup sunflower seeds (unsalted and UN-roasted)
cook until golden brown-set aside and add to salad just before serving

Dressing:
1/4 cup brown sugar
1 T sesame seeds
1/4 cup apple cider vinegar
1/4 cup vegetable oil
1/4 cup peanut sauce
mix and add just before serving

Popcorn Gorp

2008-07-03T16:13:00.000-07:00

I know my last recipe wasn't exactly "summer" food (though it was REALLY good) so I thought I'd post a couple more recipes. This is a favorite snack food in my family, my cousin-ish requests it whenever possible. It's addicting and tasty and well, just darned good. So simple too! And since I'm making for our 4th of July shindig, I thought I'd share the recipe AND a photo! Whoohoo!

Popcorn Gorp
8 cups popped popcorn
3 cups corn chips, coarsely crushed (Fritos)
2 cups Kix cereal
1 lb. white chocolate, coarsely chopped (I used Nestle white chips, they melted the best)
2 cups M&M's
Combine first 3 ingredients in a large bowl. Microwave white chocolate in bowl on HIGH 1 to 3 minutes, stirring every 30 seconds, until white chocolate is melted. Drizzle over popcorn mixture, tossing to coat. Stir in M&M's. Spread on a wax paper-lined jelly-roll pan; chill 30 minutes to set. Break into pieces. Store in an airtight container. Yield: 16 cups.
**NOTE! Do not do what I just did - I overmelted the white chocolate and it seized. That means it turned hard. Aargh. Then you have to send your husband to the store. Lucky for you, your husband is so kind and willing to help your every endeavor!!**

Pepperoni Bread

2008-07-01T21:11:00.001-07:00

Oh my word, it has been a while since my last post, sorry!!! Too much craziness in life. But even in midst of craziness, we must still eat! So tonight I tried a recipe out of Family Fun magazine and it was quite the hit with my family! And YES, it is yeast bread but don't be afraid of it, it is SO EASY. Really. Please excuse how the directions read, it was written to make it with kids so I figured I'd leave it that way and you can try making it with YOUR kids! Oh, and I did slightly change the recipe as I used pesto instead of dried basil - WAY better. And since I do make homemade pizza quite frequently, I added some dough improvers to mine that aren't included. If you have any interest in those, here are links to both ingredients I added. Happy kneading!
Easy-Roll Dough Improver
Pizza Dough Flavor

Pepperoni Bread
1-1/4 cups warm water (105° to 115°)
1 package active dry yeast
1 teaspoon sugar or honey
2 teaspoons olive oil
1-1/2 teaspoons salt
3 to 3-1/4 cups unbleached all-purpose flour
2 Tbsp. prepared basil pesto (or 2 to 3 teaspoons dried basil )
1/4 pound thinly sliced pepperoni
1-1/2 to 2 cups shredded mozzarella

Step 1: Prepare the dough by measuring the water (which should feel slightly warm to the touch) into a large mixing bowl and then sprinkling the yeast over it. Once the yeast starts to dissolve, have your child add the sugar and oil and whisk the mixture to blend it. Set the bowl aside for 5 minutes.
Step 2: Stir the salt into the yeast mixture. Add 2 cups of the flour and beat it in well with a wooden spoon. About 25 vigorous strokes should do it. Add the rest of the flour 1/4 cup at a time, beating well each time, until the dough is firm and no longer sticky. Then scrape the dough from the bowl onto a flour-coated work surface.
Step 3: Have your child rub flour on her hands and sprinkle some on the dough too. Then she should knead the dough for about 7 minutes, until it's springy and supple. TIP: To knead the dough, fold it over itself and push down with your palms, rolling the dough slightly forward as you do. Younger kids can stand on a step stool to get behind the push.
Step 4: Place the dough in an oiled medium-size mixing bowl (it's fun to use a glass bowl so you can watch the dough as it grows), turning it over once to coat the top and bottom. Cover the bowl with oiled plastic wrap and set it in a warm spot until the dough has doubled in bulk, about 1 hour.
Step 5: Punch down the dough several times with your fist, then turn it out onto a floured surface and knead it for 1 minute. Cover the dough lightly with oiled plastic wrap and let it rest for about 10 minutes. Meanwhile, your child can dust a large baking sheet with fine cornmeal. Explain that this will keep the dough from sticking, so there's no need to oil the pan.
Step 6: With floured hands, start pressing the dough into a large square. Switch to a rolling pin and roll the dough into a 12- by 14-inch rectangle. If the dough springs back when you're rolling it, let it rest for an extra 2 or 3 minutes. Keep your rolling pin floured so the dough doesn't stick to it.
Step 7: Have your child lightly brush the surface of the dough with water, then, with dry hands, sprinkle the basil over the dough.**If using pesto, no need to add water, just spread pesto on dough.** Arrange the pepperoni in long rows over the entire dough, except for a 1-inch border on all sides. Then sprinkle on the cheese. TIP: When choosing a cheese for Pepperoni Bread, you can't go wrong with mozzarella but provolone or a combination of other cheeses will taste great too.
Step 8: Starting at the long edge closest to you, roll up the dough snugly like a carpet. Tightly pinch together the dough along the seam to seal it, then pinch the ends closed and tuck them under. Transfer the log onto the baking sheet seam down and loosely cover it with oiled plastic wrap. Let the dough rest for 15 minutes in a warm spot while you heat the oven to 400°. Step 9 Remove the plastic and bake the loaf for about 35 minutes, until it's dark and crusty on all sides. Slide the bread onto a wire rack and let it cool for at least 20 minutes before cutting it into thick slices. Serve warm, with marinara or pizza sauce on the side for dipping. Makes 6 to 8 servings.

Mandarin Chicken Salad

2008-05-17T22:21:00.000-07:00

Okay, this salad is an addiction. I think about it. I think about making it. I think about eating it. It is such a simple dish, but so very good! I actually got this recipe from my wonderful friend Katharine who got it from her very sweet mom, Muriel. Thank you both for sharing this one!!!

Mandarin Chicken Salad
4 chicken breasts (or use a rotisserie chicken from the store)
1 16 oz box acini de pepe pasta
3 small cans mandarin oranges (or 2 large cans)
3-5 stalks celery, chopped finely
1/3 sweet onion, chopped finely
small bunch green grapes, cut in quarters (I prefer red but green taste great too)
2 pkgs. slivered almonds (1 cup)
1-1/2 cup mayonnaise (or to taste)
salt & pepper (to taste)
1 tsp. celery seed
1 tsp. Johnny's Seasoning Salt

Bake chicken in pan covered with foil at 350 degrees for about 40 minutes or until done (or remove meat from rotisserie chicken). Meanwhile, cook pasta as directed and refrigerate. Once chicken is cooled, finely shred or cut into small cubes; toss with seasoning salt. Mix all remaining ingredients. Stir and chill before serving. Salt & pepper to taste.

TRY THIS ONE!!! It makes a ton but lasts for a long time so you can do what I did and eat it for lunch and dinner for 4 days in a row. Sorry I don't have a photo - I will try to be better about photos with my recipes for you visual people (like me!).

Mexican Cookies

2008-05-05T19:52:00.000-07:00

I grew up eating these cookies a LOT, as my mom made them frequently. They are really, really easy and quick to make. And I can scarf down a plate of these things in minutes. Though I can't imagine that these are actually frequently eaten in Mexico! But with the tortillas, cinnamon & chocolate, they do have a Mexican "flavor". So this recipe isn't so much a recipe as it is just directions.

Flour tortillas
Cinnamon & sugar (mixed of course!)
Softened butter (or margarine or whatever you prefer)
Chocolate chips

Spread tortillas with butter. Sprinkle liberally with cinnamon & sugar. Cut into triangles and place on a cookie sheet. Bake at 350 degrees for....oh, just until they are crisp. While they are baking, grind or grate or finely chop the chocolate chips to a powder. You can put them in a blender or just use a food chopper, just try to get all the chunks out so it's pretty fine. Once the tortillas are crisp, remove from oven and immediately sprinkle with the chocolate. Let set so chocolate melts. Then eat them!! These are so good, really!

By the way, I tried them tonight with whole wheat tortilas since that was all we had ... and they were actually pretty good. I still prefer the white flour but hey, they were a bit healthier this way, right? Really, these aren't so bad for the old diet - you use very little butter & sugar & chocolate but they still satisfy a sweet tooth.

PW's Salad

2008-04-28T07:24:00.000-07:00

Here is something a bit lighter and healthier than my last post. I saw this recipe on Pioneer Woman's blog and have been wanting to try it ever since. Finally got my chance. SO yummy!!! And really pretty easy and pretty healthy (well, except the dressing maybe....).

I'm just going to post the link to the recipe as she has all the step-by-step instructions and pictures. TRY THIS!!! And invite a friend or two, it makes a TON.

Pioneer Woman's Salad

The veggies I used were baby spinach, red yellow and orange peppers, cucumbers (I peeled, seeded and sliced thin), shredded carrots (buy them pre-shredded!), purple cabbage, Napa cabbage, green onions....oh and I used whole-wheat linguine. And no hot peppers in the dressing, and toned down the cilantro a bit. You can really do whatever you want here, it's pretty versatile. Some extra salt is needed when you serve it....and the chopped cashews on top are yummy.

I think I'm going to eat it for lunch. AGAIN. Yum.

Sin in a Pan

2008-04-14T21:34:00.001-07:00

I had to post another dessert recipe. This is goooooooood stuff. I got this recipe from my girl Detective Shel (holla! LOL). Anyway, my other girl Investigator Kat (NOT Kitty Kat) has dubbed this Sin in a Pan. Absolutely correct. And no it is not a typo, there IS that much butter in this recipe! But hey, you can use fat-free condensed milk, that should help the fat grams. Ha ha, yeah, right. This is soooo good, and oh so addicting. But wait! 3 cups of oats? That's healthy, right? I mean, come on, it has to count for SOMEthing, right? Try this. You'll love it. Just make sure to remember it when you pray and ask for forgiveness. Because it is truly sinful. And delicious!

Double Fudge Oatmeal Bars (aka Sin in a Pan)

Filling:
6 oz chocolate chips
1 can sweetened condensed milk (you CAN use fat-free)
2 Tbsp. butter
2 tsp. vanilla
1/2 tsp. salt
Melt these ingredients together in a saucepan until creamy, and set aside.

Dough:
2-1/2 cups flour
2 cups brown sugar
1 tsp. baking soda
3 cups oatmeal
1 tsp. salt
1-1/2 cups softened (or melted) butter (YES! it IS 3 whole sticks!!!)
2 eggs
2 tsp. vanilla
Mix all ingredients together until crumbly. Press half of the dough into a greased 9x13 pan. Pour chocolate filling over the dough. Put remainder of dough over filling to cover. Bake at 350 degrees for 25-30 minutes.

This stuff is soooooooooooooooo good. Try it. But exercise some moderation. Because it didn't get it's nickname of Sin in a Pan for nothing. :)

Inside/Outside Chocolate Chip Cake

2008-04-05T22:23:00.001-07:00

I'm back!! Sorry it's been a while since my last recipe - I was just feeling the pressure to come up with something wonderful!! But I decided to go with something EASY and wonderful, so here's a simple for those of you that like easy recipes with very few ingredients (and you KNOW who you are....). I love this one, but I am a big chocolate fan. Really really like it. And this one is easy and very chocolatey - yummmmmmm. I don't know who I got this recipe from and I would love to give someone credit (Sharon?) but I don't know where it came from! So whoever you are, let me know! :)

Inside/Outside Chocolate Chip Cake

1 small box instant chocolate pudding
1 Devil's food cake mix
12 oz chocolate chips
2 eggs
1-3/4 cup milk

Preheat oven to 350 degrees. Mix all ingredients together by hand, adding chips last. Pour into well-greased bundt or tube pan. Bake for 50-55 minutes - do not overbake!! Let cool in pan 15 minutes, then remove from pan. **once cake is cool, make sure to cover in plastic or the outside gets a little hard/chewy.
Easy-peezy and yummy!!!

Crispy Cinnamon French Toast

2008-03-07T16:46:00.000-08:00

This is a popular recipe in our house - usually for dinner. In fact, tonight's dinner! This recipe is also great for a group since it's all done at the same time, unlike normal french toast where someone is always waiting to eat! Try it - it's really easy and I think you'll love it. Even those of you that don't like soggy bread, and you KNOW who you are. ;)

Crispy Cinnamon French Toast
3 cups corn flakes -- coarsely crushed
2 tablespoons sugar
1 teaspoon cinnamon
4 eggs
1/2 cup milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
12 1" thick french bread slices

Preheat oven to 450°. Combine crushed cereal, sugar and cinnamon in pie plate. Whisk together eggs, milk, vanilla and salt in another pie plate. Let bread soak in egg mixture about 30 seconds on each side; coat with cereal mixture. Place on cookie sheet sprayed lightly sprayed with non-stick spray. Drizzle 2 Tbsp. melted butter over slices. Bake 8 to 10 minutes or until golden brown and crisp. Serve with warmed maple syrup. (Bacon and sausage optional.)

Asian Noodle Bowl

2008-02-20T06:51:00.001-08:00

We are having this for dinner tonight so I thought I would add it to the list. The girls and I both love this recipe - Dan is learning to like it the more often I make it. :) Which is frequent! I got it from a Pampered Chef cookbook and really, it's just yummy and easy. Oh, and I even have a picture I can add!

Asian Noodle Bowl

2 cups diced cooked chicken (I always use a rotisserie chicken)

2 cups thinly sliced bok choy

1/2 cup thinly sliced green onions

8 ounces sliced mushrooms

1/2 cup julienne cut carrots (I buy a bag of pre-shredded carrots)

1 1-inch piece peeled fresh gingerroot, finely chopped

2 garlic cloves, minced

3 cups water

1 can (14 oz) vegetable or chicken broth

2 Tbsp soy sauce (I use a bit more than this)

1 package ramen noodles (any flavor you prefer)

Dice, slice and chop ingredients as according to recipe. Place mushrooms, carrots, gingerroot and garlic in 4-qt (or larger) pan**. Add water, soy sauce, broth, and seasoning packet from ramen noodles; bring to a boil over medium-high heat. Add chicken, bok choy, green onions and noodles. Cover; remove from heat. Let stand 3 minutes. Serve immediately. Yield: 8 servings.

**Sometimes I saute these in a bit of sesame oil, just adds some flavor. You can also increase the amount of noodles if you prefer more. And for those of you that like a little heat, you can spice it up with some asian hot sauce or something.

Enchilada Casserole

2008-02-17T09:55:00.000-08:00

Oh this was a good one. Really really yummy. The girls gobbled it up and actually loved it as leftovers the next day. Dan was a little on the fence - he helped me make it and SAW that I put sour cream in it so he insisted that he could taste it (he does NOT like sour cream). I insisted that he CAN'T taste it as there is such a small amount. Anyway, you should try it. It is really good and I'm looking forward to lunch so I can have it again! :) Hope you like it.

Pork Enchilada Casserole
12 oz. ground lean pork
1 cup chopped onion
1 Tbsp minced garlic
1 can (15 oz) pinto or chili beans, drained and rinsed
1 can cream of mushroom soup (I use the fat-free or 98% or whatever it is)
1/2 cup sour cream (I used the light or reduced fat)
1 tsp ground cumin
1 tsp ground oregano
1 can (10 oz) green chile enchilada sauce
12 6-in. corn tortillas, cut into 2-in. pieces
6 oz cheddar cheese, shredded (I used a mix of cheddar and jack)

Preheat oven to 350 degrees. Lightly spray a 2-quart shallow baking dish (I used a 12x8 pan) with cooking spray. Cook pork, onion and garlic in a large, nonstick skillet, breaking up the meat, until browned. Drain; stir in beans, soup, sour cream, cumin and oregano. Spread 1/2 the enchilada sauce in bottom of pan. Top with 1/3 the tortillas, 1/2 the meat mixture, and 1/3 the cheese. Repeat once with tortillas, meat and cheese (you should have 1/2 cup cheese left). Top with remaining tortillas and enchilada sauce. Cover tightly with foil. Bake 45 minutes. Remove foil, sprinkle with remaining cheese and bake uncovered 15 minutes. Garnish with cilantro if desired.
**I was only able to find ground pork shoulder which was a little fatty, but if you can find a leaner ground pork it would be a bit healthier.

Baked Potato Soup

2008-02-09T12:59:00.001-08:00

This recipe is a BIG favorite in our house!! I've also made it quite a few times for moms with new babies as it's pretty mild and comforting. And oh so yummy. And really quite easy, honestly. I got this from a Southern Living cookbook (GREAT recipe books by the way). Hope you like it! You can tweak the amounts pretty easily to double it if you're having a crowd too.

Baked Potato Soup
4 lg. baking potatoes
2/3 c. butter or margarine
2/3 c. flour
6 c. milk
3/4 tsp salt
1/2 tsp pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled and divided
1-1/2 c. shredded cheddar cheese, divided
8 oz. sour cream
Bake potatoes at 400 for 1 hour or until done (don't cook in the microwave - doesn't come out the same) Let cool. Cut in half lengthwise; scoop out pulp and set aside. (I like to freeze the leftover skins and have potato skins for another meal or appetizer)
Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, a small amount at a time; cook over medium heat, whisking constantly, until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 1/2 the green onions, 1/2 the bacon and 1 c. cheese to saucepan. Cook until thoroughly heated and stir in sour cream. Add extra milk if necessary. Serve with remaining onions, bacon and cheese to top.

Homemade Pizza

2008-02-09T12:22:00.000-08:00

Dan and the girls (and me too) LOVE pizza. And we love family movie night, which traditionally calls for pizza for dinner. However, I am cheap and dislike paying that much money for pizza delivery and not getting exactly the type I want, due to different taste preferences in this house. So I have started making my own and seriously, it is WAY better than delivery. And really quite easy. My favorite pizza dough recipe is one I found online by Wolfgang Puck who is known for pizza. It's an easy recipe and you can kick it up (different chef!) by adding some things to it. I hope some of you will be willing and adventurous to try it!!!! :) Please post and let me know if you tried this and how it came out!!!!

Pizza Dough
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra-virgin olive oil, plus additional for brushing
1/4 to 1/2 teaspoon of italian seasoning
Toppings of your choice

In a small bowl, dissolve the yeast and honey in 1/4-cup warm water. In a mixer fitted with a dough hook, combine the flour, italian seasoning and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.) You can also mix it by hand, you just have to knead it a bit longer.

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. Place a pizza stone on the middle rack of the oven and preheat the oven to 450 degrees F. (I KNOW Pampered Chef says you don’t have to preheat your stones but this really works better – the crust bakes enough without burning the toppings).

To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Spread sauce as desired and arrange the topping of your choice.

Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.
**I also like to make garlic butter with fresh garlic and brush it all around the crust once it comes out of the oven. Soooo good!**

My favorite toppings are pesto (instead of sauce), salami, black olives, shredded mozzarella and dollops of ricotta. Here is another recipe that I love too, for something a little different. This one is really easy as you use a prebaked crust (like a Boboli) so for those of not into making yeast breads. :) This one is SO not low-fat but it's SO good for you adventurous pizza eaters!!!

Chicken & Cranberry Pizza
1 12" pre-baked pizza crust
1-1/2 cups whole-berry cranberry sauce
2 cups shredded chicken (use a rotisserie chicken)
4 ounces Brie, cut into small chunks
3 to 4 medium green onions, thinly sliced
1/4 cup slivered almonds
1 cup shredded mozzarella

Preheat oven to 450 degrees. Place crust on a cookie sheet or baking stone, and spread 1 cup of cranberry sauce over crust. Toss remaining sauce with chicken. Top pizza with chicken, brie, green onions, almonds and mozzarella. Bake until the crust is crisp and cheese melts, 10 to 12 minutes. Cut into slices and serve.

Pork Chops

2008-02-02T14:36:00.000-08:00

I'm sure some of you are thinking, oh great, Pork Chops. I'm sure we all grew up eating pork chops that were, well....not good. Dry and chewy, and you HAD to dip them in something to help chew them. Ick. However, I have discovered the wonders of brining!!! Though you have to plan ahead a bit, this is an EASY way to make really good, moist pork chops. I will explain the brining and then post a yummy recipe for Grilled Yucatan Pork Chops and Southwestern Rice Pilaf. Here goes:

I used to buy the nice, thick boneless pork chops at Costco but they're just too thick to cook easily and I end up butterflying them instead. Now I buy the bone-in chops and I love how they come out.

To brine 4 pork chops:
In a non-reactive bowl (glass), mix together 5 cups water, 1/4 cup sugar, and 1/4 cup kosher salt. Put the pork chops in the brine, cover and refrigerate overnight. After brining, rinse chops and season as desired. I love to just put salt, pepper, onion powder and garlic powder on them and grill them. YUM. And make sure you don't overcook them - don't turn them a lot, and cook them until JUST slightly kind of pinkish inside. They will continue to cook a bit as they rest. These days, we really don't have to cook pork as much as in the past - 160 degrees is sufficient. So here is a yummy recipe to try along with a rice side dish - hope you like it!

Grilled Yucatan Pork Chops
1 can diced green chiles, 7 oz can
2 tablespoons Olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
4 8 oz pork chops
Pineapple Salsa (below)

(brine pork chops overnight before seasoning). In bowl, combine 1/4 cup green chiles, oil, chili powder, cumin and garlic. Rub onto both sides of pork chops. Cover; chill at least one hour. Grill or broil coated pork chops for 6 to 8 minutes per side or until done.

Pineapple Salsa:
In small bowl, combine remaining green chiles, 1 8 ounce can crushed pineapple (drained), 1/2 cup each diced red pepper and chopped green onions, 2 tablespoons chopped cilantro and 1 teaspoon lemon juice. Let stand 1 hour to blend flavors.

Southwestern Rice Pilaf
7 cups water
2 1/2 tablespoons chicken bouillon
1 tablespoon ground cumin
3 cups long-grain white rice -- uncooked
3 tablespoons butter
1 cup slivered almonds
3/4 cup green onions -- chopped

Combine first 3 ingredients in a dutch oven; bring to a boil and stir in rice. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed and rice is tender. Melt butter in a skillet; add nuts and cook, stirring constantly, until golden. Stir nuts and green onions into rice.

(Jaime, I'll post a homemade pizza recipe soon. :)

Leek, Bacon & Potato Soup

2008-01-30T18:26:00.001-08:00

So I really love to cook. And bake. Oh, and eat. And I'm a collector of recipes - sometimes I just like to read them. And my thought was to share some of my favorites with everyone. Rather than letting them all get lost in the shuffle of photos and cute kid moments, I just created another blog. For those of you wondering, Cucina Pazza means "Crazy Kitchen" in Italian. And those that have seen me cook will agree with the title! I also have a sign on the wall in my kitchen that says it. Maybe I should take a photo of it and put it in the header, if I can figure that out.

On to the recipes!! Here's the first one - I just tried this new recipe tonight. Haven't a clue where I got it from but it was REALLY good. I mean REALLY REALLY good. Like we all gobbled it down and went back for more. And relatively healthy and low-ish fat. Try it, I think you'll like it!

Leek, Bacon & Potato Soup
6 slices thick-cut bacon, cut into 1-inch pieces
1 tablespoon olive oil
1 medium onion, chopped
2 large carrots, peeled and sliced
2 leeks, white and pale-green parts, sliced thin (DON'T use dark green parts)
4 cups chicken broth
4 cups peeled, diced potatoes (I use yellow or Yukon Gold potatoes)
1/8 teaspoon cayenne pepper
salt and pepper to taste
1-1/4 cups shredded cheddar cheese

In a large deep pot or saucepan, cook bacon on medium-high heat for 5 minutes, until crisp. Drain on paper towels. Discard grease, wipe out pan. (I prefer to cook my bacon on a cookie sheet in the oven, then crumble it for the soup.)
In the same pan, heat oil over medium-high heat. Add onion and cook for 2 minutes. Add carrots and leeks and cook 2 more minutes. Add broth, potatoes and cayenne. Bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 to 25 minutes, until potatoes are tender. Take soup off heat. Season with salt and pepper to taste. Stir in bacon and 1 cup of the cheese. Serve, garnishing with additional cheese if desired. (I also like to add a dollop of sour cream.)
**If your kids don't like lumpy soup, you could easily use a hand blender or pour in a regular blender to make this smooth - do it before you add the cheese and bacon.**