Easy Peasy! Nice and Easy!

(Originally posted on Tuesday, December 7, 2010)

Well, after all of the crazy cooking that is associated with Thanksgiving (did you see how incredibly long my Thanksgiving blogs were? And it was in three parts!), I definitely want to take it easy cooking-wise for awhile afterward.

I blame the crazy title of this blog on a Starburst commercial. It was an insanely quirky commercial that made me laugh every time. I don't think many people liked the commercial though, because they didn't air it for very long. But it must have had a cult following, because you can still find it online...plus, there is an extended version that includes dance instruction and the phrase "Easy peasy...nice and easy." Ever since I saw that commercial, that phrase has been stuck in the back of my mind. I had to get it out here! In case you want to check out the commercial, click here. If you want to see the dance instruction and the phrase that lead to the title of this blog, click here.

Besides being easy dinners, these recipes have absolutely nothing in common. But they're all yummy. The first one is an easy sauce that is served over linguine. The second one is an easy sauce that is served over rice. The final recipe uses shredded chicken and puff pastry...yummy puff pastry.

I hope you like them and I hope it makes your dinner preparations easier!


Creamy Italian Chicken Linguine

Ingredients:

3-6 chicken breasts
1 can cream of chicken soup
8 oz cream cheese, softened
1 pkg. Good Seasons Italian dressing mix

Directions:

Combine soup, cream cheese, and dressing packet. Pour over chicken in slow cooker and cook all day on low heat. Serve over linguine.

Source: I got this from my mom. I don't know where she got it from though.

Notes: You can serve the chicken whole over the linguine, or you can shred it. I prefer to shred the chicken. It makes the sauce heartier and it goes farther to serve more people. I also usually double this recipe. I've also found no reason to combine the soup, cream cheese, and dressing. I usually sprinkle the dressing mix directly over the chicken, pour the soup over the chicken and just place the cream cheese (un-softened) on top. When you shred the chicken, it mixes the sauce completely. Also, if you keep frozen chicken breasts in your freezer, this is a great pantry recipe that you can keep on hand and throw together any time.

Easy Peasy Foccacia Bread

Ingredients:

12 Rhodes Dough rolls
2 tbsp olive oil
Garlic salt, to taste
Rosemary, to taste
Parmesan, to taste

Directions:

I made this easy foccacia by thawing 12 Rhodes Dough rolls in a ziploc bag. Once the dough has risen and doubled in size, flatten it out in a rectangular shape like you would if you were rolling out a pizza. You can either do this with a rolling pin or with your hands. I stretched and flattened the dough with my hands. Place the dough on a jelly roll pan that is covered in foil and lightly dusted with flour. Brush the dough with a little olive oil and then sprinkle it with garlic salt, rosemary, and Parmesan cheese, to taste. Bake at 425 degrees for about 15 minutes, or until nicely browned.

Source: This just came from my mind when I realized that I hadn't planned any side dishes to go along with this dinner. I had Rhodes Dough rolls in the freezer, so voila! Lovely foccacia!


Mexican Pork

Ingredients:

1 pound pork boneless loin roast, cut into 1-inch pieces
1 jar (20 ounces) salsa
1 can (4 ounces) chopped green chilies, drained
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded Monterey Jack cheese (4 ounces), if desired

Directions:

Mix pork, salsa, and chilies in slow cooker.

Cover and cook on low heat setting 6-8 hours or until pork is tender. Stir in beans. Cover and cook about 5 minutes or until hot. Sprinkle with cheese.

4 servings.

Nutrition information: 345 calories, 10 g fat, 75 mg cholesterol, 900 mg sodium, 37 g carbohydrate, 10 g fiber, 37 g protein.

Source: Betty Crocker website.

Notes: I usually double this and I serve it over rice. Also, it is great with fresh chopped cilantro on top as well. You can also top it with a dollop of guacamole or sour cream. The recipe suggests that you can serve it over tortilla chips, instead of the rice, if you prefer. Other substitutions suggested by the recipe are to vary the taste by using pinto beans instead of black beans and Cheddar cheese instead of Monterey Jack. It is soooo easy and very flavorful. I used Ortega medium salsa. Also, I think it is basically impossible to find a jar of salsa with exactly 20 ounces. I think most jars come in a 16 ounce size. This amount is totally fine. This dish creates a lot of liquid, so I think it actually works better to use only 16 ounces of salsa instead of 20 ounces. Finally, this dish would be very freezer friendly. You could freeze individual portions served over rice. Just defrost and microwave! Or you could freeze the pork mixture in a freezer friendly container or zip top bag. Don't forget to label and date it! When you are ready to use it, defrost it and reheat it in the microwave. Serve over fresh cooked rice. This is another great pantry recipe.


Buffalo Chicken Stromboli

Ingredients:

2 cups cubed or shredded cooked chicken
1/4 cup crumbled blue cheese
3 tablespoons Frank's® RedHot® Sauce
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

Directions:

Heat the oven to 400°F. Stir the chicken, cheese and hot sauce in a medium bowl.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.

With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal.

Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.

Source: Pepperidge Farm Puff Pastry website (puffpastry.com).

Notes: The recipe suggests serving this with carrot and celery sticks, additional hot sauce, and blue cheese dressing. The blue cheese dressing is really yummy as a dipping sauce for the stromboli or drizzled on top of the stromboli. You can either poach and then chop or shred the chicken or you can cook the chicken in a slow cooker and chop or shred it. Also, I scored the top of the puff pastry (four small cuts) prior to cooking to allow the steam to escape.

Everything's Nice with Rice

(Originally posted on Thursday, October 21, 2010)

Rice is one of my favorite foods. We didn't have much money growing up and I remember times when my mom would make Minute rice and serve it with sugar, butter and milk. I loved it. I still eat it sometimes for breakfast.

Well, my taste buds have progressed a little since then. Here are three recipes that go nice with rice!

Hoisin-Honey-Glazed Pork with Grilled Pineapple



1/4 c. hoisin sauce
1 T. honey
1 T. grated fresh peeled ginger
1 teaspoon sesame oil
1 whole pork tenderloin
pineapple spears
2 T. brown sugar

Prepare outdoor grill for covered direct grilling over medium heat. In small bowl combine hoisin, honey, ginger, and oil.

Place pork on hot grill rack. Cover grill and cook 18 - 20 minutes, turning occasionally.

Rub pineapple spears with brown sugar.

Grill pineapple 10 minutes or until browned on all sides, turning over. While pineapple is grilling, brush pork with hoisin-honey glaze and turn frequently until temperature on thermometer reaches 155 degrees F. Transfer pork to cutting board; let stand 10 minutes.

Thinly slice pork and serve with pineapple wedges; and, of course, a side of rice!





"Chinese Takeout" Lemon Chicken
This one uses a surprise ingredient to make a yummy sauce!


Frozen chicken nuggets Or
1T. oil, 1 lb. boneless skinless chicken tenders

1 pkg (6oz) snow peas or snap peas (about 2 cups)
1 small red pepper cut into strips
2 pkg. (4 serving size) Jell-O brand Lemon gelatin
2 T. cornstarch
1 c. chicken broth
4 T. Kraft Zesty Italian Dressing
4 cloves garlic, minced

If using fresh chicken tenders, heat oil in large skillet on medium-high heat. Add chicken. Cook 4 minutes or until cooked through, stirring occasionally. If using chicken tenders at this point add snow peas and peppers; cook and stir 2 minutes. Continue to *

If using chicken nuggets, cook in oven as directed. Heat oil in skillet on medium high heat. Add snow peas and peppers; cook and stir 2 minutes. Continue to *

*Mix dry gelatin mix and cornstarch in small bowl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 minutes or until sauce is thickened, stirring frequently. If using chicken nuggets, add them at this time.

Serve over hot cooked rice.


Halibut with Coconut-Red Curry Sauce
Surprisingly quick and easy!


2 t. canola oil, divided
4 (6 oz.) halibut fillets
1 c. chopped onion
1/2 c. chopped green onions
1 T. grated peeled fresh ginger
1 c. light coconut milk
1 T. sugar
3/4 teaspoon red curry paste
1/2 teaspoon ground coriander
1 T. fresh basil
2 teaspoons fresh lime juice

1. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

2. Add remaining 1 t. oil to pan. Add onion, green onions, and ginger; saute 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice. Serve over rice.

This recipe is from Cooking Light, March 2009. I served it with the bok choy rice that was printed with the recipe, but I didn't like it because it overpowered the subtle curry flavor.

The Penne is Mightier Than the Sword

(Originally posted on Friday, September 3, 2010)

I think if I could, I would eat pasta almost every night...minimum at least once a week. My favorite is probably spaghetti, but I love all kinds of pasta...including, of course, penne.

Oh, and I must apologize that we have done such a lousy job of posting on this blog lately. My sister and I are both pregnant (just out of the first trimester now) and food DID NOT sound good to either of us during that time. As for my mom (who also posts on this blog), she has no excuse!

The first recipe (pictured above) is a pasta favorite that my mom found. It is my youngest sister's absolute favorite pasta. It is also a quick and easy weeknight recipe. Plus, each serving is only 7 Weight Watcher's Points.

The second recipe is one of my pasta favorites that I found last year. It is a Martha Stewart Everyday Food recipe.

I just think pasta hits the spot. Pair these recipes with a nice side salad and some crusty garlic bread or breadsticks and you're set!

Penne with Sausage and Roasted Pepper Sauce

Ingredients:

2 cups uncooked penne or other tubed-shaped pasta
6 ounces 50% less fat pork sausage (such as Jimmy Dean)
1 1/4 cups bottled spaghetti sauce (such as Classico with mushrooms and ripe olives...see note below)
1/2 cup diced bottled roasted red bell peppers
3/4 teaspoon sugar
1/8 teaspoon salt

Directions:

Cook pasta according to package directions, omitting salt and fat. Drain well.

While pasta cooks, cook sausage in a large nonstick skillet over medium heat 6-8 minutes or until brown; stir to crumble. Drain sausage.

Add spaghetti sauce and bell peppers to pan; bring to a boil. Reduce heat and simmer, uncovered, 5 minutes or until slightly thick. Remove from heat; stir in sugar and salt. Cover and let stand 3 minutes. Serve over pasta. Yield: 4 servings (serving size: 1 cup pasta and 1/2 cup sauce)

Nutrition information: 329 calories, 45.5 g carbohydrates, 9.5 g fat, 3.1 g fiber, 15 g protein, 30 mg cholesterol, 694 mg sodium, 62 mg calcium, 3.1 mg iron.

Notes: I believe that my mom usually uses Prego pasta sauce (just the basic sauce with no vegetables added in). The sweetness of the Prego sauce pairs nicely with the sausage and peppers. Also, as with many pasta dishes, this one is freezer friendly. Freeze the pasta sauce separately (don't forget to label the contents and date them!). When you are ready to use it, simply defrost it overnight in the fridge and reheat in the microwave or over the stove top. New note: My mom identified the Prego pasta sauce in her comments. She uses Prego's Three Cheese pasta sauce. Also, if you keep some frozen sausage around in your freezer, this makes a great pantry recipe. You can have everything on hand and ready to go if you need a dinner idea to throw together quickly!


Tomato and Olive Penne

The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces. If you're cooking for children who don't like black olives, toss the olives in for the adults after you've served the kids.

If you pit your own olives, the easiest way is to lay a wide chef's knife over it and smack the blade with your fist or the palm of your hand. The olive should split open, and the pit will pop right out.

Ingredients:

Salt and pepper
1 pound penne, or other short pasta
1/4 cup olive oil
2 cloves garlic, thinly sliced
2/3 pound (2 cups) cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Directions:

In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.

Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.

Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

Notes: I add more olives than the recipe calls for (really, is 1/4 cup enough? Not for me!). In addition to that, I ALWAYS buy pitted olives. They cost a little more, but to me, the extra cost is worth it because it saves me a lot of time. Also, I add salt and pepper to taste. I end up adding a little more than the recipe calls for. But this is a tasty and super easy meal. Yum!

All Wrapped Up in a Nice Little Package

(Originally posted on Tuesday, August 3, 2010)

Parchment paper is a handy dandy little cooking tool. It keeps things nice and tidy (not as many dishes to clean up), and it creates some juicy, tender meat and flavorful vegetables.

My sister already posted some chicken packet recipes, but here are a few recipes I found.

The first is a South Beach recipe that I discovered thanks to my in-laws' love of all things South Beach. It is flavored with orange and tarragon. This recipe represents the first time I actually tasted tarragon...and I love it!

The second is a Martha Stewart Everyday Food recipe that incorporates some pretty strong flavors (jalapeno, cilantro, and ginger) to create a very flavorful, but not overpowering chicken. I found the jalapeno and ginger too strong to eat, myself. But my husband loved it. I would, personally, have increased the mango quite a bit. It was really tasty, but I felt that there wasn't nearly enough of it.

If you want a light dinner, the packets alone are enough for dinner. However, if you want to flesh it out a little more, some rice pilaf and a little side salad would be just the right touch.

I hope you like them!



Chicken en Papillote

Ingredients:

4 boneless, skinless chicken breast halves
Salt, to taste
Pepper, to taste
2 scallions, chopped
1 medium carrot, sliced diagonally
1 small zucchini, cut lengthwise in half, then crosswise into 1/2" pieces
1 teaspoon dried tarragon
1/2 teaspoon grated orange zest (see notes below)

Directions:

Heat oven to 400 degrees (425 degrees if you use foil instead of parchment paper). Cut four 2-foot lengths of parchment paper or foil. Fold each in half to make a 1 foot square. Sprinkle the chicken breasts with salt and pepper. Place a breast slightly below the middle of each square of paper.

In a small bowl, combine the scallions, carrot, zucchini, tarragon, and orange zest. Spoon 1/4 of the vegetable mixture over each chicken breast.

Fold the parchment or foil over the chicken and crimp the edges together tightly. Bake for 20 minutes on a baking sheet.

To serve, cut an X in the top of each packet with scissors and tear to open.

Serves 4

Nutrition information: 144 calories, 27 g protein, 4 g carbohydrates, 2 g fat, 0 g saturated fats, 86 mg sodium, 65 mg cholesterol, 1 g fiber.

Source: South Beach Diet cookbook

Notes: First of all, I doubled the recipe. I increased the vegetables quite a bit. I used 3 regular sized zucchini, and about 8 regular sized carrots. I cut both the carrots and zucchini into matchstick shapes by cutting them lengthwise in half, and lengthwise into sticks. I added salt and pepper to taste to the vegetable mixture rather than salting and peppering the chicken. I felt that 1/2 teaspoon of orange zest wasn't quite enough, so I added the zest of one large orange (it was either a heaping 1/2 teaspoon or a full teaspoon of orange zest). I also added the juice of the zested orange. Also, I didn't follow the instructions above for how to fold the parchment paper or foil. I used the twist method found in the recipe below.



Chicken with Mango and Ginger

Ingredients:

1 large mango, peeled, pitted, and cut into 1/4 inch wedges (see notes)
8 chicken cutlets (about 1 3/4 pounds total) or 4 boneless, skinless chicken breasts
1 piece fresh ginger (1 inch), peeled and cut into matchsticks
1/3 cup fresh cilantro leaves
1 medium jalapeno, thinly sliced
coarse salt and ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Lime wedges, for serving

Directions:

Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a "twist" or "envelope" shape (page 85).

Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18-20 minutes. Serve with lime wedges.

Nutrition information: 297 calories, 11.5 g fat, 37.1 g protein, 9.7 g carb, 1.1 g fiber.

Source: Martha Stewart Everyday Food.

Notes: Again, I would double or even triple the amount of mango used for this recipe. It wouldn't make the chicken too sweet. The other ingredients are flavorful enough to keep that from happening. It would just create a more abundant side-dish of mango. Yum!

Amo il cibo Italiano molto!

(Originally posted on Monday, June 14, 2010)

I took Italian waaaaay back when I was in college for one semester and I don't remember very much. Anyway, if the Italian online translator I found was correct, my title says "I like to eat Italian food very much!" And I do! (And if the translator was incorrect, a thousand apologies!)

My in-laws aren't super keen on eating pasta too often (they are kind of anti-carbs). However, they were out of town for the past three weeks and I went crazy making pasta this and pasta that. Some of the recipes I tried turned out to be a little disappointing (to my surprise). But I did make some fantastic pasta discoveries along the way.

The first is a Cooking Light recipe that is very simple. It uses roasted cherry tomatoes and it is easy, light, and summery. The second is an Everyday Food baked ravioli recipe that is fantastic comfort food. The final recipe is an Everyday Food lasagna recipe that is to die for.

I hope you like them too!

Quick-Roasted Cherry Tomato Sauce with Spaghetti

Makes 6 servings (serving size: about 1 1/3 cups)

Ingredients:

4 quarts water
1 tablespoon kosher salt
12 ounces uncooked spaghetti
2 pints cherry tomatoes
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper
1/4 cup chopped or torn fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
3/4 cup (3 ounces) crumbled semisoft goat cheese or crumbled feta cheese

Directions:

Preheat oven to 450°.

Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/2 cup cooking water. Return spaghetti to pan; set aside, and keep warm.

While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.

Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 1/4 cup reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 2 tablespoons at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.

Nutrition Information: 328 calories, 10.8 g fat, 11 g protein, 46.6 g carbohydrate, 3.2 g fiber, 7 mg cholesterol, 2.7 mg iron, 376 mg sodium, 48 mg calcium.

Source: Cooking Light June 2010 issue

Notes: I used feta to cut down on expense. I also used grape tomatoes since my store didn't have cherry tomatoes. Even with these changes, it was fantastic.




Baked Ravioli

Prep: 25 minutes
Bake: 50 minutes
Serves 4-6

Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner. Try this recipe with 1 pound of spaghetti (cook a few minutes less than the package instructions direct). Don't worry if it seems like there's too much sauce; it will be absorbed as the pasta bakes.

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Source: Martha Stewart website and Everyday Food: Great Food Fast cookbook

Notes: This is a very freezer friendly dish. Prior to cooking, simply freeze entire casserole in an aluminum or freezer friendly casserole dish and cover with foil. Label and date. When you are ready to eat, defrost casserole in the fridge overnight or put frozen casserole in pre-heated oven and bake covered for 25 minutes, if defrosted (1 hour, if frozen). Remove foil and bake for an additional 20-25 minutes or until the casserole is hot and bubbly and the cheese is nicely browned. Adjust the cooking times accordingly depending on whether you cook it from frozen or defrosted.


Tomato-Sausage Lasagna

Serves 8

Soaking the noodles in hot tap water (while making the sauce) eliminates the need to boil them.

Ingredients:

12 dried lasagna noodles (about 10 ounces), uncooked
2 teaspoons olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon red-pepper flakes
1 pound sweet Italian sausage, casings removed
2 cans (28 ounces each) whole peeled tomatoes in puree
Coarse salt and ground pepper
6 cups shredded shredded mozzarella cheese (about 1 1/2 pounds)
3/4 cup shredded Parmesan cheese (about 3 ounces)

Directions:

Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.

Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.

Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.

Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

Note: The lasagna can be assembled up to one day in advance. Cover with foil, and refrigerate. You may have to increase initial baking time by 5 to 10 minutes.

Source: Martha Stewart website. I first saw this recipe on the Everyday Food PBS show that airs every Saturday.

Notes: I made this during the day while my son was napping and popped it in the oven about an hour and a half before dinner time. It was the first time I ever made lasagna and it was fantastic. Simple and delicious! Also, I made this before I started taking pictures of the finished products, so I'll have to make this again and take a picture next time!

Also, this is a very freezer friendly dish. Prior to cooking, simply freeze entire lasagna in an aluminum or freezer friendly casserole dish and cover with foil. Label and date. When you are ready to eat, defrost in fridge overnight or put frozen lasagna in pre-heated oven and bake covered for 1 hour, if defrosted (2 hours, covered, if still frozen). Remove foil and bake for an additional 30-60 minutes or until the lasagna is hot and bubbly and the cheese is nicely browned. Adjust the cooking times accordingly depending on whether you cook it from frozen or defrosted.

New Ground

(Originally posted on Saturday, May 15, 2010)

Over the past two weeks, I have discovered two wonderful new recipes using ground beef.

The first one is a Thai recipe. I don't tend to think of ground beef being used in Thai food, but this recipe really works.

The second one is a Greek inspired recipe. It is a fun salty and sweet combination using a spice pairing of cayenne pepper and cinnamon. The dusting of confectioners' sugar on top might seem odd, but it is delicious!

Try them yourself and let me know what you think!

Thai Beef with Chilies and Basil over Coconut Rice

Ingredients:

1 1/4 cup jasmine rice
1 can (13.5 ounces) coconut milk
coarse salt
2 tablespoons, plus 1 teaspoon fish sauce
2 tablespoons, plus 1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon vegetable oil
3 garlic cloves, chopped
3 long hot pepper or red jalapeno chiles, seeded and sliced into 2 inch matchsticks
1 1/4 pounds ground beef sirloin
1 cup loosely packed torn fresh basil leaves
lime wedges, for serving

Directions:

In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover and cook until rice is tender and liquid is absorbed, about 25 minutes.

When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast-iron skillet or wok over high. Add oil and heat; add garlic and half the chiles. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges.

Source: Martha Stewart Everyday Food recipe.

Notes: There is no need to add salt to the beef mixture. The fish sauce/soy sauce mixture is plenty salty enough. In fact, I would recommend using low sodium soy sauce. The lime wedges squeezed on top adds a very nice touch. The coconut rice also adds a very subtle flavor to the meal.

Also, I am kind of a slow vegetable chopper (at least it always seems to take forever), so I didn't wait until the rice was almost done--as the recipe suggests--before working on the rest of the recipe. I proceeded to the rest of the recipe as soon as the rice was simmering.

In the magazine, it was also suggested that if you don't want to use ground beef, you could use any of the following ground meats: pork, lamb, turkey, or chicken.

I first saw this on the Everyday Food PBS cooking show. It was also in my Everyday Food monthly subscription. It can also be found on the Martha Stewart website.




Ground Beef Pie

Ingredients:

5 tablespoons olive oil (see note below)
1 onion, chopped (1 1/2 cups)
1 pound ground beef
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon, plus more for dusting
3 tablespoons fresh lemon juice
Coarse salt and ground pepper
3 tablespoons sliced almonds
3 tablespoons chopped parsley
5 large eggs
3 tablespoons milk
8 phyllo sheets, thawed
1 tablespoon confectioners' sugar, for dusting

Directions:

Preheat oven to 400 degrees. Heat 1 tablespoon oil in a large skillet over medium heat. Cook onoin until translucent; about 4 minutes. Add beef, cayenne, cinnamon, and lemon juice; season with salt and pepper. Cook, stirring, until beef is browned, about 10 minutes. Add almonds and parsley; cook 3 minutes more. Let cool slightly.

In a bowl, season eggs with salt and pepper; add milk, and whisk to combine. Fold into beef mixture.

Lay 1 phyllo sheet on a clean work surface. Brush lightly with oil; lay another sheet on top, staggering corners. Repeat with remaining phyllo sheets and oil, rotating sheets slightly each time. Gently place dough in an 8 inch pie plate; fill with mixture. Fold edges over top. Brush with oil. Bake until golden brown and filling is set, 20-25 minutes. Dust top with confectioners' sugar and cinnamon. Serve hot, sliced into wedges.

Source: Martha Stewart Everyday Food recipe.

Notes: This has a fantastic flavor. None of the flavorings are overwhelming--there is a wonderful lemon undertone, the cayenne pepper gives it a small kick, but it isn't overpowering. The cinnamon is very understated and the powdered sugar on top is the icing on the cake!

Oh, and I used Pam cooking spray instead of olive oil on most of the layers of phyllo dough. When I brushed olive oil onto the first layer, it was so hard to keep the phyllo from breaking up. So, I sprayed the rest of the layers with Pam and then brushed olive oil on top of the phyllo once I had folded it over the beef mixture. It was a lot easier, it still tasted great, and it saved me some calories!

Again, I first saw this on the Everyday Food PBS cooking show. It can also be found on the Martha Stewart website. It's a great show (on KUED Channel 7 at 3 p.m. every Saturday, if you're interested--Utah).

Pressed For Time?

(Originally posted on Sunday, April 25, 2010)

We had a family dinner with my husband's side of the family tonight. We decided to take it outside since it can get kind of crowded inside when you're having dinner with 9 adults and 6 children/babies.

So, we needed a main course that could travel with us to the great outdoors. I was in charge of the main course this month and because of a Primary Eight is Great program right after church, I knew I wouldn't have any time to cook on Sunday. I was inspired by my mother (who made them about a month ago) and I chose to make pressed sandwiches.

I found too many recipes to resist and I ended up making five different kinds of sandwiches (some created by me, some improvised, and some following recipes). I created a mozzarella sandwich following the caprese salad formula that I've described in past posts. I made two different sandwiches using salami. I made a turkey and cranberry sandwich, and I made a sandwich using Italian cold cuts.

I made them all on Saturday night and we ate them on Sunday evening. They were all flavorful and none of them were soggy (that's the great thing about pressed sandwiches! I'm sure the thick ciabatta bread helps avoid soggy situations).

They were all a hit! I'm going to share the three sandwiches I was personally able to try (no, I didn't eat three full sandwiches for dinner, I promise!).

I went to Granatos in Salt Lake City to get the ciabatta bread. I got the large loaves and they were massive! I would probably get the smaller loaves next time if I do multiple sandwich recipes. But if you're doing one kind of sandwich, the large loaf size will be perfect because it can be cut perfectly to feed a crowd. But, if you would like to try the bread at Granatos (it is fantastic, by the way), they have three locations. You can find the locations listed on their website: http://granatos.org/cart/index.php?main_page=contact_us&zenid=743790a1edcdc08aaa2738ce0d134c11

These sandwiches will be fantastic at any summer picnic!



Pressed Mozzarella and Tomato Sandwich

Ingredients:

1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
Salt and pepper, to taste
1 large loaf of ciabatta bread
6 roma tomatoes, sliced
12 ounces fresh mozzarella, sliced
12-18 large basil leaves

Directions:

In a small bowl, whisk together olive oil, balsamic vinegar, and salt and pepper to taste (I used about 1 teaspoon salt and 1/2 teaspoon pepper).

Slice loaf of ciabatta bread in half lengthwise. Brush the olive oil mixture onto each half of the bread. Layer bottom half of the bread with mozzarella, tomatoes, and basil. Season with more salt and pepper, if desired. Place the top half of the bread on top.

Wrap the sandwich tightly in plastic wrap and place on a baking sheet. Top with another baking sheet and weigh it down with something heavy (such as canned goods, a heavy skillet, or cookbooks). Leave the weight on for about 30 minutes.

Remove the weight and refrigerate at least 1 hour or up to overnight to meld flavors. Cut into desired serving size and enjoy!

Source: I basically created this one myself. I meant to do a similar sandwich recipe that I found on the Martha Stewart website, but I forgot to buy some of the ingredients, so I made this one instead. I figured that you can never go wrong with caprese salad. It works on so many levels! This sandwich was very flavorful.

Turkey-Cranberry Pressed Sandwich

Ingredients:

1 cup whole-berry cranberry sauce
2 tablespoons whole-grain mustard
1 teaspoon ground ginger
Salt and pepper, to taste
2-3 sliced green onions
1/2 cup chopped pecans, lightly toasted
1 large loaf ciabatta bread
1/2 pound sliced deli style turkey breast
8 ounces sliced Provolone cheese
2 cups mixed salad greens (such as spring mix)

Directions:

Mix together the whole-berry cranberry sauce, whole-grain mustard, ginger powder, salt and pepper, to taste, green onions, and chopped pecans.

Slice the loaf of ciabatta bread in half lengthwise. Spread both halves of the bread with the cranberry mixture.

Layer the bottom half with the sliced turkey breast, Provolone slices, and mixed salad greens.

Place the top half of the bread on top. Wrap the sandwich tightly in plastic wrap and place on a baking sheet. Top with another baking sheet and weigh it down with something heavy (such as canned goods, a heavy skillet, or cookbooks). Leave the weight on for about 30 minutes.

Remove the weight and refrigerate at least 1 hour or up to overnight to meld flavors. Cut into desired serving size and enjoy!

Source: I looked everywhere online for some pressed turkey sandwich recipes. I could only find panini-style sandwiches (that required cooking of some sort, which I wanted to avoid because I didn't have time to cook anything the day of our dinner). So, I created my own. As my inspiration, I used a Weight Watcher's wrap recipe (I'll have to post that recipe sometime because it is a lovely recipe). Basically, I got the cranberry sauce mixture from that recipe. The turkey and provolone were my idea. I figured it was somewhat of an homage to Thanksgiving. It turned out great! I also doubled this recipe and made two of these sandwiches because I wasn't sure how many people would like salami. It turned out that they loved these sandwiches as well as the salami sandwiches found below.



Pressed Mediterranean Sandwiches

Ingredients:

1/3 cup olive oil
2 teaspoons red wine vinegar
Salt and pepper, to taste
1 large loaf ciabatta bread
3/4 pound sliced Genoa salami
4 ripe tomatoes, sliced
16 fresh basil leaves

Directions:

In a small bowl, whisk together oil and vinegar. Season with salt and pepper.

Halve the loaf of ciabatta bread lengthwise. Brush each loaf generously with oil mixture; set aside some of the oil mixture.

Cover the bottom half with salami and then tomatoes; brush tomatoes with remaining oil. Place basil leaves on top of tomato slices. Place top half of loaf on top and wrap tightly with plastic wrap.

Wrap the sandwich tightly in plastic wrap and place on a baking sheet. Top with another baking sheet and weigh it down with something heavy (such as canned goods, a heavy skillet, or cookbooks). Leave the weight on for about 30 minutes.

Remove the weight and refrigerate at least 1 hour or up to overnight to meld flavors. Cut into desired serving size and enjoy!

Source: I found this recipe on myrecipes.com (it is an All You recipe first published in July of 2006).



Make-Ahead Dagwood Sandwiches

Ingredients:

2 loaves herb-flavored or cheese-flavored bread, such as Foccacia, Ciabbata, or Asiago cheese bread (1 lb. each about 1 inch thick)
1 container (6.5 oz) garlic-and-herbs spreadable cheese
1 lb. thinly sliced smoked turkey
8 oz sliced provolone cheese
8 oz thinly sliced salami
1/4 cup loosely packed fresh basil leaves
8 slices bacon, cooked
1 sweet onion, thinly sliced, separated into rings
3 small plum (Roma) tomatoes, thinly sliced
4 cups lightly packed torn arugula
1/2 cup basil pesto

Directions:

With long serrated knife, cut bread in half horizontally. Spread cut side of each bread bottom with half of the spreadable cheese. Overlapping slices, arrange remaining ingredients except pesto in order listed over each bread bottom. Spread cut side of each bread top with half of the pesto, and place over arugula.

Place each whole loaf in large food storage plastic bag; seal and refrigerate topped with cast-iron skillet or other heavy weight up to 24 hours.

When ready to serve, cut each loaf into 6 equal sandwiches. Secure sandwiches with toothpicks or small skewers.

Recipe note: You can tailor make this sandwich to suit personal tastes. Replace the tomato slices with sun-dried tomato or roasted red pepper strips.

It you don't have anything heavy to weigh the sandwich down, wrap it tightly in plastic wrap instead.

Source: Betty Crocker website.

Simple, Easy, ,and Light Salads (No Cooking Required!)

(Originally posted on Saturday, April 17, 2010)

With the weather getting warmer, sometimes you just don't want to cook. I mean, on a really hot day, who wants to heat up the kitchen (and possibly the whole house) by preheating the oven?

Also, sometimes you just need something that isn't going to sit heavy on your stomach (aka lower calorie).

So, these two salads are cool, refreshing, and very light. They are South Beach recipes. They are actually so light, in fact, that you might need a little something else paired along with it...otherwise, you might be snacking quite a bit before bedtime. I would pair it with some crusty bread, a light sandwich, or soup (and if you wanted to keep with the cool theme--you could serve it with gazpacho).

Also, when it comes to serving salads for dinner, I prefer to put the toppings in separate containers and allow everyone to serve the toppings of their choice. That way, picky eaters can skip certain toppings. It also makes storing leftovers a lot easier too. You simply cover the individual containers and put them in the refrigerator. That way you avoid soggy salad leftovers that have to be thrown out the next day anyway.

I'm also including a seafood pasta salad that I came up with myself in my college days.

Oh, and if you don't like seafood--skip these salads!


Crab Cobb Salad (pictured at the top with dressing and above without dressing)

Ingredients:

6 cups romaine lettuce, torn into bite-size pieces
2 cans crabmeat (6 ounces), drained
2 cup diced ripe tomatoes or cherry or grape tomatoes, halved
1/2 cup crumbled blue cheese
4 tablespoons cholesterol-free bacon bits
Prepared low-sugar dressing or olive oil vinaigrette (see notes below)

Directions:

Arrange the lettuce on a large serving platter. Arrange the crabmeat, tomatoes, blue cheese, and bacon bits in rows over the lettuce.

Right before serving, drizzle some dressing evenly over the salad and toss well. Transfer to the 2 chilled plates.

Serves 4

Nutrition information: 267 calories, 27 g protein, 12 g carbohydrates, 13 g fat, 4 g saturated fats, 1012 mg sodium, 95 mg cholesterol, 4 g fiber.

Source: South Beach cookbook.

Notes: The first time I had this, I used a fat-free Italian dressing, and it was okay, but I didn't love it. I got a little more and used fat-free Thousand Island Dressing instead and LOVED it. It also works quite well (obviously) with Blue Cheese Dressing too (though I have yet to find a really tasty fat-free blue cheese dressing). My suggestion would be to use your favorite kind of salad dressing because the toppings are complementary to a lot of different dressings.


Tuna, Cucumber, and Red Pepper Salad with Lemony Dill Dressing

Ingredients:

Lemony Dill Dressing:

1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1-2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper

Salad:

2 medium cucumbers, chopped
1 red bell pepper, chopped
2 cans (6.5 ounces each) solid white tuna, drained and flaked (see notes below)
Romaine lettuce
1 small lemon, peeled, seeded, and sliced (see notes below)

Directions:

To make the lemony dill dressing: Whisk the olive oil, lemon juice, dill, salt, and black pepper together in a small bowl.

To make the salad: Combine the cucumbers, bell pepper, and tuna in a large bowl. Set aside. Arrange the lettuce on 4 plates. Spoon the tuna mixture into the center of each plate. Arrange the lemon around the plates. Drizzle with the dressing.

Serves 4.

Nutrition information: 282 calories, 24 g protein, 9 g carbohydrates, 17 g fat, 3 g saturated fat, 640 mg sodium, 39 mg cholesterol, 2 g fiber.

Source: South Beach cookbook.

Notes: Rather than peeling the lemon, I quartered it and used the wedges to squeeze the juice over the salad. I also bought the pouches of albacore tuna (equaling about 13 ounces for the recipe) so that it wouldn't taste quite as "fishy." It was delicious! Honestly, it is a little more expensive, but this one change makes all the difference. I forgot to buy the pouches once and used canned and it wasn't quite as good.

Seafood Pasta Salad

Ingredients:

1 pkg. (about l lb) large shell pasta, cooked according to package directions and drained
cherry or grape tomatoes, halved
mozzarella, cubed
1/2 cup basil leaves, thinly sliced
1 pkg. imitation crabmeat
1/4 cup olive oil
2-3 tablespoons balsamic vinegar
salt and pepper, to taste

Directions:

In large bowl, combine shell pasta, tomatoes, mozzarella, basil, imitation crabmeat, olive oil, balsamic vinegar, and salt and pepper. (Add whatever amount of tomatoes, mozzarella and crabmeat you desire to your taste)

Mix and chill well.

Serve chilled.

Source: Sarah's brain. Basically, this is a combination of some of my favorites: seafood, pasta, and caprese salad (I'll have to give you that recipe later on this summer--it is heavenly with home-grown tomatoes). I came up with this as an easy and light dinner for myself. It keeps quite well for about 1 week. As a college student, I would eat it for dinner every night the week after I made a batch. It would also make a wonderful side dish. If you don't like seafood, simply omit the imitation crabmeat.

Ground Beef, It's What's For Dinner

(Originally posted on Friday, April 16, 2010)

This goes along with my post from yesterday (dedicated to beef of the non-ground beef variety).

When I was a kid, I HATED ground beef. This was due to a combination of reasons. I hated the texture and I hated how it made my hands smell if you had to handle it raw.

However, taste buds change over time. Now, I really enjoy ground beef and it is a great everyday cooking staple to keep on hand (I usually buy a four pound package, divide it into fourths, put it in freezer bags and keep it in my freezer).

The first recipe is a calzone recipe. It has very few ingredients, but you'll be surprised by how flavorful it is. Plus, it has my favorite requirement: it's quick and easy. The second recipe is for shepherd's pie. I never liked shepherd's pie until I found this recipe. Sadly, it's not really quick to make (though it is easy). But trust me, it's worth it!


Meaty Calzones

Prep: 7 minutes
Cook: 21 minutes

Prepare the pizza dough rectangles while the beef mixutre cooks so that you can spoon hot beef directly form the skillet onto the dough.

Ingredients:

1/2 pound ground round
3/4 cup frozen chopped onion
1 tsp. bottled minced garlic
1/2 tsp. dried Italian seasoning
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 (10 oz) can refrigerated pizza crust dough
3/4 cup (3 oz.) shredded part-skim mozzarella or reduced fat Cheddar cheese
Cooking spray
1 1/3 cups pasta sauce

Directions:

Preheat oven to 400 degrees.

Cook beef, onion and garlic in a large non-stick skillet over medium-high heat until beef is browned, stirring to crumble. Drain. Return to pan and add Italian seasoning, salt and pepper.

Unroll pizza crust onto an ungreased baking sheet. Cut dough into 4 squares. Press each square into a 6 x 5 inch rectangle. Spoon beef mixture evenly into the center of each rectangle; sprinkle evenly with cheese. Bring opposite corners of rectangles together, pinching seams together to seal. Coat tops of calzones with cooking spray.

Bake at 400 degrees for 11 minutes or until lightly browned. Place pasta sauce in a microwave-safe dish; microwave at high 2 minutes or until thoroughly heated. Serve calzones with warm pasta sauce on top.

Yield: 4 servings (serving size: 1 calzone and 1/3 cup pasta sauce).

Calories 374; Fat 9.5 g; Protein 26 g; Carb 43.8 g; Fiber 2.9 g; Chol 45 mg; Iron 3.9 mg; Sodium 994 mg; Calc. 176 mg.

Exchanges: 2 starch, 2 vegetable, 3 lean meat.

Source: Cooking Light Superfast cookbook

Notes: These calzones are freezer friendly. You can either cook them and then freeze them and first defrost them and then reheat them in the microwave. Or, you can freeze them prior to baking the calzones (freeze individually on a foil-lined cookie sheet for a few hours. Then, wrap each in aluminum foil and place in a freezer friendly container or zip top freezer bag). When you are ready to use them, put the frozen calzones in the oven on a foil lined cookie sheet and cover them with foil. Bake for 25-30 minutes. Then, remove foil and continue to bake for an additional 10-20 minutes (or until the tops are nicely browned).


Shepherd's Pie

Ingredients:

Shepherd’s Pie

2 pounds freshly ground lamb or beef
1 large onion, finely chopped
2 tsp-1 tbsp garlic salt (to taste)
4 carrots, coarsely chopped
2 tablespoons tomato paste
2 tablespoons flour
1 to 2 tablespoons Worcestershire sauce
Coarse salt and ground pepper, to taste
10 ounces frozen peas, thawed

Potato Topping:

2-½ pounds russet potatoes, peeled and quartered
Coarse salt and ground pepper, to taste
1 cup milk
6 tablespoons butter

Directions:

Shepherd's Pie:

Preheat oven to 425°. Heat a large skillet over high heat. In two batches, cook lamb or beef until no longer pink, about 5 minutes per batch. Transfer lamb/beef to a colander set in a bowl; let fat drain off and discard.

Add ¼ cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.

Add Worcestershire sauce, 2 cups water, and lamb/beef. Season with 2 teaspoons salt and ¼ teaspoon pepper (or to taste). Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.

Meanwhile, make potato topping. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.

Note: If you would like to save some time, use instant mashed potatoes. I have done this a number of times and it still makes for a very tasty shepherd's pie!

Source: Martha Stewart website, Everyday Food section.

Notes: This dish is also freezer friendly. Layer casserole in a freezer friendly aluminum or glass casserole dish. Prior to baking, allow casserole to cool. Cover in aluminum foil and label and date it. When you are ready to use, defrost in fridge overnight or put frozen casserole in the preheated oven (keep it covered) for about 30 minutes. Remove foil and continue baking for an additional 25-30 minutes or until it is hot and bubbly and the potatoes are nicely browned. Adjust the cooking times accordingly depending on whether you cook it from frozen or defrosted.

Cheese-Garlic Biscuits

Ingredients:

2 cups Bisquick mix
2/3 cup milk
1/2 cup shredded cheddar cheese
2 tbsp butter
1/8 tsp garlic powder

Directions:

Heat oven to 450 degrees.

Stir Bisquick mix, milk, and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.

Bake 8-10 minutes, or until golden brown. Stir together butter and garlic powder and brush over warm biscuits.

Big-Batch Cheese-Garlic Biscuits

Ingredients:

8 cups Bisquick
2 2/3 cup milk
2 cups shredded Cheddar cheese
1 cup butter, melted
1 teaspoon garlic powder

Directions:

Heat oven to 450 degrees.

In a large bowl, mix Bisquick, milk, and cheese until soft dough forms. Beat 30 seconds.

On ungreased cookie sheets, drop dough by 40-48 spoonfuls about 2 inches apart.

Bake 8-10 minutes or until golden brown. In a small bowl, mix butter and garlic powder; brush on warm biscuits before removing from cookie sheets. Serve warm.

Source: Betty Crocker website.

Notes: I like to add garlic powder, to taste when I am mixing the dough. I like more of a garlic flavor in these biscuits. These biscuits can also be bought in packages. All you do is add water, mix, and bake. They are so easy. The mixes are great too. So, whether you take a little more time and make them from scratch or use the mix, it is a fast and easy bread to serve on the side!

Easy Chicken--Southwestern Style

(Originally posted on Sunday, April 11, 2010)

I know. There are an awful lot of chicken recipes on this blog. But the truth of the matter is that chicken is the least expensive protein out there and it is fast and easy to prepare.

These are two very simple southwestern style chicken dinners. For both, pair them with a side salad (perhaps with some salsa ranch or jalapeno ranch salad dressing) and you're set!


Southwestern Strudel

Thaw Time: 40 minutes
Bake Time: 30 minutes
Prep Time: 20 minutes
Makes: 6

Ingredients:

1 egg
1 tablespoon water
1 1/2 cups chopped cooked chicken
1 cup shredded Colby Jack cheese (about 4 ounces)
1 can (11 ounces) Mexican-style corn, drained
1/2 cup fresh bread crumbs
1 cup Pace® Picante Sauce
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 teaspoons chopped fresh parsley
1 package (about 5 ounces) mixed salad greens
Sour cream

Directions:

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Stir the chicken, cheese, corn, bread crumbs and picante sauce in a medium bowl.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. With the short side facing you, spoon the chicken mixture onto the bottom half of the pastry to within 1-inch of the edges. Starting at the short side, roll up like a jelly roll. Place the pastry seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture and sprinkle with the parsley. Cut 2-inch slits 2 inches apart in the pastry top.

Bake for 30 minutes or until the pastry is golden brown. Slice and serve warm on the salad greens with the sour cream, if desired.

Serving Suggestion: Serve with home-style coleslaw. For dessert serve chilled key lime pie.

Source: http://www.puffpastry.com/




Chicken Tamale Casserole

Ingredients:

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

Directions:

Preheat oven to 400°.

Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork. Top with chicken and pour enchilada sauce over top; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Yield: 8 servings

CALORIES 354 (36% from fat); FAT 14.1g (sat 7.1g,mono 3.3g,poly 1.2g); IRON 1.7mg; CHOLESTEROL 58mg; CALCIUM 179mg; CARBOHYDRATE 36.3g; SODIUM 620mg; PROTEIN 18.9g; FIBER 2.5g

Source: Cooking Light, http://www.myrecipes.com/

Notes: This dish is freezer friendly. Make the casserole in a freezer friendly casserole dish or aluminum casserole dish. After baking the cornbread mixture until it is set, top with chicken, enchilada sauce, and cheese as noted in the recipe. Allow to cool. Cover with foil and label and date it. When ready to use, defrost in fridge overnight or place frozen casserole in the oven and bake (covered) for 25-30 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted and nicely browned. Adjust the cooking times accordingly depending on whether you cook it from frozen or defrosted.

Here's what I did for the side salad:

Mexican Side Salad

Ingredients:

Romaine lettuce, cut or torn into bite size pieces
Grape tomatoes, halved
1 can corn, drained
1 can black beans, drained and rinsed
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
2 tablespoons lime juice
Ranch dressing (favorite bottled or homemade)
Salsa

Directions:

Mix together the corn, black beans, cumin, chili powder, ground red pepper, and lime juice. Place Romaine lettuce on your plate and top with grape tomatoes, corn/black bean mixture, Ranch dressing, and salsa.

Source: This was inspired by a simple southwestern salad I found on the Kraft Recipes website. I simply embellished it by adding tomatoes, spices, and lime juice. Their recipe used sliced red peppers in place of the tomatoes.

One Pot Light Chicken Dinners

(Originally posted on Wednesday, April 7, 2010)

Above: Chicken Chilaquiles


Above: South Beach Lemon Couscous Chicken

I would like to share two very simple and light recipes that have a pretty short ingredient list. One of the things that I like about these recipes is that they are fast and easy (I am all about fast and easy dinners because my 14 month old little guy does NOT like it when I cook).

I also like that apart from poaching the chicken, everything else is done using only one large skillet pan.

The first recipe is a South Beach Diet recipe. I am not a fan of the diet itself, but my in-laws like to follow the diet, so I try to make at least one South Beach recipe a week for their sakes. Now, while I don't like the diet myself, I must say that I have run across a number of absolutely fantastic South Beach recipes. So, that has been a plus.

The second recipe is a Martha Stewart Everyday Food recipe. I made it after my sister raved about it and my mom made it after I raved about it. It's one of those recipes that has basic pantry ingredients and it sounds so simple that you don't think it will be as yummy as it actually is. But it is oh so good!

Enjoy!

South Beach Lemon Couscous Chicken

Ingredients:

1 1/4 cups water
1 tablespoon extra-virgin olive oil
2 cups broccoli florets
1 package Near East Roasted Garlic & Olive Oil Couscous mix
1 1/2 cups chopped cooked chicken
Juice of 1 lemon (about 3 tablespoons)
1/4 teaspoon lemon peel

Directions:

In a large skillet, bring the water, oil, broccoli, and contents of the spice sack from the couscous mix to a boil. Stir in the couscous, chicken, lemon juice, and lemon peel. Remove from the heat. Cover and let stand for 5 minutes. Fluff lightly with a fork.

Serve warm or chill well and serve cold.

Serves 4.

Nutrition information: 311 calories, 24 g protein, 39 g carbohydrates, 7 g fat, 1 g saturated fat, 478 mg sodium, 48 mg cholesterol, 3 g fiber.

Notes: I usually double this recipe. I also add salt and pepper to taste. Also, if you microwave the lemon for about 20-30 seconds first, it will be a lot easier to juice and it will produce a lot more juice.

Source: South Beach Diet book.



Chicken Chilaquiles

Prep: 30 minutes
Total: 30 minutes

For an authentic touch, use fresh Mexican cheese (queso fresco) or aged (queso anejo) in place of feta.

Ingredients:

1 tablespoon olive oil
4 cloves garlic, chopped
1 can (28 ounces) whole peeled tomatoes in puree
2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
Coarse salt
1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups (about 3 ounces) tortilla chips
1/4 cup reduced-fat sour cream
1.75 ounces feta cheese, crumbled (about 1/4 cup)

Directions:

Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.

Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water.

Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.

Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.

Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.

Notes: I've tried both and I actually prefer the bite of feta cheese to the more authentic queso fresco. Also, rather than using a rotisserie chicken (I tend to think that they are pretty messy to get the meat off of), I poached and thickly shredded some chicken breasts. One last thing--this is a spicy meal. If you don't like spicy foods, reduce (but don't omit) the amount of chipotle chilies and adobo sauce you add.

Source: Martha Stewart website and Everyday Food cookbook.