the recipe exchange

Asian Chicken Salad

2011-12-15T22:54:00.003-07:00

This is a delicious, healthy salad that is a easy to put together. I like to make a huge batch and eat it over a couple of days.

Dressing: Here is the original recipe, but I like to make a few changes.

1/4 cup canola or olive oil
1/4 cup honey
4 teaspoons soy sauce
1 tablespoon sesame oil
2 tablespoons rice vinegar (Add another tablespoon if you think the dressing is too sweet.)

Add all ingredients into a tupperware container. Close the lid tightly and shake to combine. I like a lot of dressing, so I sometimes I make a double batch.

Salad:
1 medium head of green cabbage, sliced thin
2 carrots, shredded
A handful of sugar snap peas, trimmed and cut in half
2 bunches scallions, sliced
3-4 cups cooked chicken, cubed (I'm guessing because I don't really measure this)

Put all salad ingredients in a bowl and toss. This will keep covered in the fridge for a few days. To keep the salad from getting wilted, only add dressing and toppings to the portion you are currently serving.

Toppings:
crushed ramen noodles or fried chow mein noodles
toasted sliced almonds (I strongly suggest you don't leave these out)
mandarin oranges
salt and pepper

Potato Bundles

2011-12-04T21:09:00.000-07:00

I found these on Pioneer Woman, and they were a big hit with Thomas and dad. Her recipe isn't very clear, so here is what I learned from making it. With the amount of potatoes suggested, you could make about nine or ten large bundles. I split all the potatoes up first so then I can evenly distribute the onion between them, and I use more onions than the recipe calls for to keep things from getting boring. Do NOT be stingy with the butter. Put in 2 T per bundle or you will end up with a pretty boring side on your hands. If you want to get all healthy on me, I guess you could try it with 1 T and then add the butter to taste at the table. I also used all the heavy cream because 6 russet potatoes is a lot of food. Make sure to wrap the bundles TIGHTLY. I did the first time and they were great, I didn't the second and the potatoes were dry because all the steam got out. The potatoes should be diced into about 1/2 inch or 1 inch square. These are really good, very easy, and maybe something the kids would enjoy helping with!

The Recipe.

Easy Breakfast Sandwiches

2011-12-04T19:05:00.006-07:00

I absolutely love breakfast sandwiches. But when I start to crave them, I'm usually too hungry to actually bother making them. This ingenious little recipe allows you to make a bunch of breakfast sandwiches all at once, freeze them for later, or store them in the fridge for easy breakfasts during the week. You can use Canadian bacon rounds (Costco has them) or even sliced deli ham.

The recipe.

I make them slightly differently than the original recipe. I crack all my eggs into a large measuring cup with a spout, add some milk, and beat them together. Then I just pour the mixture on top of the meat. I've tried both methods, and they actually taste a lot better if you beat them first. Probably because the ham and cheese grease can permeate the beaten egg better than the whole egg. I butter my English muffin as well, but that's optional if you're trying to make them a little healthier (they are 300 calories each without the butter). I also use a jumbo muffin tin because that's all I have, but I also think they turn out better that way. Enjoy!

Creamy Mushroom and Sausage Pasta

2011-11-27T19:30:00.002-07:00

Thomas and I both have a thing for mushrooms, which is why we are obsessed with this pasta.

Notes:

I substitute the mushroom broth and wine for chicken broth. I just bought some "Better than Bouillon" chicken bouillon and I think it worked really well in this sauce.

She calls for three cups of sliced mushrooms, which is between 1/2 lbs. and 3/4 lbs. if you buy them whole.

The recipe.

I'd serve it with a green salad because it is very rich and probably not very good for your figure.

Turkey French Dip

2011-11-20T23:35:00.004-07:00

Easy to make, lots of flavor, not terrible for your health. Also, the chef is Mormon. (We've gotta stick together!)

The recipe.

Notes:

Gruyere is expensive! Just buy swiss cheese.
Depending on when/where you buy it, turkey can also be expensive. I might use chicken next time. It don't think it'll make a huge difference.
If you don't buy bone-in meat, check it after two hours. It cooks much faster and you will be very sad if it dries out.
Buy nicer rolls, it's worth it.
Here's how to freeze your leftover herbs.

Sides: green salad or vegetables would be nice. I made oven sweet potato fries, which I will post as soon as I've gotten the kinks out of the recipe.

Minestrone

2011-09-14T21:21:00.002-06:00

I made this soup right before Thomas went out of town, so I ended up living on it for about four days straight. I tend to get tired of leftovers quickly, but with this soup, I had to force myself to save one last bowl for Thomas. It's really good.

The source for this soup is America's Test Kitchen, which has become my newest food obsession. You have to register for the site to see the recipe, so I've posted the whole thing below.

If you have questions about how to find the cheese rind called for in the recipe, see this post.

You can also substitute in bacon for pancetta. It's pretty much the same thing, except less expensive and easier to find.

Hearty Minestrone

From the episode: Easier Italian Favorites

Serves 6 to 8

If you are pressed for time you can “quick-brine” your beans. In step 1, combine the salt, water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover, and let stand 1 hour. Drain and rinse the beans and proceed with the recipe. We prefer cannellini beans, but navy or great Northern beans can be used. We prefer pancetta, but bacon can be used. To make this soup vegetarian, substitute vegetable broth for chicken broth and 2 teaspoons of olive oil for the pancetta. Parmesan rind is added for flavor, but can be replaced with a 2-inch chunk of the cheese. In order for the starch from the beans to thicken the soup, it is important to maintain a vigorous simmer in step 3. The soup can be cooled, covered tightly, and refrigerated for up to 2 days. Reheat it gently and add basil just before serving.

INGREDIENTS

Table salt
1/2 pound dried cannellini beans (about 1 cup), rinsed and picked over (see note)
1 tablespoon extra virgin olive oil , plus extra for serving
3 ounces pancetta , cut into 1/4-inch pieces (see note)
2 medium celery ribs , cut into 1/2-inch pieces (about 3/4 cup)
1 medium carrot , peeled and cut into 1/2-inch pieces (about 3/4 cup)
2 small onions , peeled and cut into 1/2-inch pieces (about 1 1/2 cups)
1 medium zucchini , trimmed and cut into 1/2-inch pieces (about 1 cup)
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1/2 small head green cabbage , halved, cored, and cut into 1/2-inch pieces (about 2 cups) (see step by step below)
1/8 - 1/4 teaspoon red pepper flakes
8 cups water
2 cups low-sodium chicken broth
1 piece Parmesan cheese rind , about 5 by 2 inches (see note)
1 bay leaf
1 1/2 cups V8 juice
1/2 cup chopped fresh basil leaves
Ground black pepper
Grated Parmesan cheese , for serving

INSTRUCTIONS

1. Dissolve 1 1/2 tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
2. Heat oil and pancetta in large Dutch oven over medium-high heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 3 to 5 minutes. Add celery, carrot, onions, and zucchini; cook, stirring frequently, until vegetables are softened and lightly browned, 5 to 9 minutes. Stir in garlic, cabbage, 1/2 teaspoon salt, and red pepper flakes; continue to cook until cabbage starts to wilt, 1 to 2 minutes longer. Transfer vegetables to rimmed baking sheet and set aside.
3. Add soaked beans, water, broth, Parmesan rind, and bay leaf to now-empty Dutch oven and bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are fully tender and liquid begins to thicken, 45 to 60 minutes.
4. Add reserved vegetables and V8 juice to pot; cook until vegetables are soft, about 15 minutes. Discard bay leaf and Parmesan rind, stir in chopped basil, and season with salt and pepper. Serve with olive oil and grated Parmesan.

Zuppa Toscana

2011-09-14T20:05:00.003-06:00

If you are a fan of Olive Garden's "Soup, Salad, and Bread Sticks" then you should be familiar with Zuppa Toscana. It's actually the only thing on their menu that I like, and now that I can make it myself, I am forever released from their clutches. It's inexpensive, easy, and surprisingly quick to make. You should really try it!

Here is the basic soup recipe.

Optional alterations:

I added two cloves of minced garlic after the onions have mostly cooked. I waited a minute or two after adding them and then continued on with the original recipe.

I felt like there wasn't enough kale. I'll add at least two more cups next time. (My kale was not tightly packed in the measuring cups.

It seemed like the soup was too brothy. I would get full on the large amount of liquid, but became hungry soon after because there wasn't enough substance. Adding some pre-cooked brown rice solved this problem.

When the broth and remaining vegetables were added, I also threw in the rind from a wheel of either Parmesan or Parmigiano-Reggiano cheese. Pull the rind out before serving. The rind is the hard part on the outer edge of the cheese. When you boil it in a soup, it gives the soup a noticeably superior flavor. You can also use a 2-inch chunk of cheese, but this, in my opinion, is an egregious waste of delicious, delicious cheese. The rind usually just gets thrown out anyway, so you are actually getting more bang for your buck. This is now my secret weapon for Italian soups such as this one.

So, how does one go about finding a rind? There are a couple of options.

Call a few local grocery stores--the fancier, the better--and ask them what they do with their cheese rinds. Some may let you purchase it, some may just give it to you, and some may not have them at all. I haven't yet been able to locate a grocery store that has rinds available.
Buy a brick of nice cheese and cut off the rind yourself. If you choose this option, I would suggest buying IMPORTED cheese from Costco. Domestic cheese simply doesn't taste as good, and the rinds fall apart when boiled. I bought a big ol' brick of Parmigiano-Reggiano from Costco for about $10. Thomas felt like this was too much to pay, but we have used this same brick of cheese for four separate meals already, and I still have a fair amount left. I wrapped it tightly in plastic, and it has lasted for a month in the fridge so far. It is a purchase I will definitely make again.

Jicama Salad

2011-09-01T22:18:00.002-06:00

Really healthy, really tasty. I brought it to a family gathering and it disappeared quickly. Try it!

3 TBS. Cider Vinegar

2 tsp. Dijon (or Honey Dijon) Mustard

1 tsp. Ground Cumin

3/4 tsp. Salt

1/4 tsp. Lemon Zest

1/8 tsp. Garlic Powder

3 TBS. Olive Oil

1 can Black Beans (drained, rinsed)

1 cup Jicama (peeled, chopped) Buy a small one unless you want leftovers.

1/4 cup Red Onion (finely chopped)

1/2 cup Red Bell Pepper (chopped)

1/2 cup Corn (drained)

2 TBS. Cilantro (minced)

2 TBS. Diced Green Chillies (from a can)

Combine vinegar, mustard, cumin, salt, lemon zest, and garlic powder in small bowl. Add olive oil and whisk to blend. Chop jicama, red onion, and bell pepper to uniform size (I like 1/2 inch cubes). Combine the chopped ingredients and everything left on the list in a medium bowl. Pour the vinaigrette on top and gently toss. Refrigerate one hour or consume right away.

Ideas: You could probably use the vinaigrette on its own in a salad. You can eat this salad as is, or use it like you would a salsa. I usually make two batches at a time because I don't like having leftover ingredients.

Source: Mom's ward cookbook.

Michelle's Hummus

2011-09-01T22:10:00.004-06:00

Though Michelle didn't invent this hummus, she did introduce me to it, so she gets the credit. This hummus is amazing for many reasons:

1: It takes about five minutes to make. Maybe less.

2: Thomas said it was the best he ever had.

3: It's really good for you.

4: It costs pretty much nothing to make. I usually have most of the ingredients in my pantry already, and the extras cost me an extra dollar or two.

My only suggestion is to add the lemon a little at a time, and taste as you go. It can become overpowering. Serve with tortilla chips, vegetables, or whatever you want.

Recipe.

Tarragon Deviled Eggs

2011-04-24T21:44:00.003-06:00

I served these eggs as an Easter appetizer and my guests really enjoyed them.

Enjoy!

Garlic and Herb Bread

2011-04-24T21:26:00.004-06:00

Mmmm, I love making this bread. It requires a dutch oven and patience (it has to rise for at least19 hours), but the actual hands-on time is minimal. I follow her directions exactly, with two exceptions:

1: I add a teaspoon of Italian seasoning because I don't have herb-flavored olive oil.

2: I preheat my oven (with the dutch oven and lid inside) 30 minutes prior to the time when the bread needs to be baked.

You'll need a bread knife to cut this properly.

Enjoy!

Spicy Scalloped Sweet Potatoes

2011-04-24T20:24:00.004-06:00

This looked scary to me, but something told me I should try it. I made it for Easter dinner, and my guests gobbled it right up. If you don't like things too spicy, you can always cut down (or cut out) the chilies. Here are some notes to make your dish successful.

The recipe calls for 2 cups of cream, but I really think you could manage with one. I had to throw away a lot of cream, and I hate wasting food/money. The trick is, every few layers, don't put down any cream. Instead, you should push on the potato mixture with your hands, and the cream from previous layers will come up from the bottom. Spread the excess cream on that layer and move on to the next. This will keep your potatoes from turning soupy. There is a video of him doing it, so I recommend watching it. (I also recommend it because he can't seem to say chipotle right, and it's kind of hilarious.)

He says in the video to salt and pepper every three or four layers. I did every three.

I followed directions exactly, except that I added two tablespoons of pure maple syrup for every cup of cream. I found that it gave the dish an extra mild sweetness, without it becoming treacly. You would probably be safe with adding more if you like things sweeter. You could even just make the whole dish this way and leave out the chilies completely, which is probably a good option for those with young children.

You should have a mandolin slicer or food processor to help you cut the potatoes to the desired thickness.

I had about 15 layers of potatoes, but I sliced mine thinner than what the recipe called for.

Cook until a toothpick can pierce through the whole thing with ease. The dish will be best if the potatoes are fork tender. Don't worry about cooking it uncovered; it won't dry out.

I used a stick/immersion blender to puree the chipotle peppers. If you like the dish, you can freeze the pureed peppers in an ice cube tray and use them for the next time you make it.

Hopefully I haven't scared you away with all of my advice. Here is the link.

Cilantro Pesto Pasta and Veggie Noodles

2011-02-21T19:19:00.006-07:00

This post could also be titled "The Day I Stopped Allowing Guru's to Run my Life," but it seemed a little long. This is my take on their "Cilantro-Lime Pesto Pasta," and while it doesn't taste quite the same, I don't miss theirs after eating my own.

Reasons why I like this dish:

It is delicious.
It is guilt-free.
It contains ten of the World's Healthiest Foods.
It contains food trickery to fool those who don't like eating vegetables.
If you're on a diet, you can sub out some or all of the pasta for veggie noodles. I bet it would also be good with spaghetti squash, for those who can't or won't eat pasta.
It is cheaper than traditional pesto.
Pesto can be frozen in ice cube trays and reheated for quick meals.

Veggie Noodles:

2 carrots

1 yellow squash

1 zucchini

Cut the veggies into matchsticks--careful with the squash; if it is too thin, it won't stand up to steaming--and steam them until they are noodle-esque in texture. Set aside.

Cilantro Pesto

2-3 bunches of cilantro

handful or two of almonds (or mild nuts of your choice)

juice of 1 -2 limes

1/4 to 1/2 cup of olive oil

4 cloves garlic, smashed

about a 1/2 cup of (real, high-quality) parmesan cheese

salt/freshly-ground pepper to taste

Rinse the cilantro. Check for any brown or damaged leaves and remove them. Grab the stems right under the majority of the leaves and rip asunder. Throw the leaves, stems and all, into a food processor or blender. Add rest of ingredients and spin away. I'd start with half of the oil and lime juice and only two of the cilantro bunches. After everything is blended up, start adding things for taste and consistency, depending on how thick/cilantro-y you want it. I didn't really measure when I made it; I don't think it really needs to be that exact.

To serve, plunk down the pasta of your choice on a plate. Toss with cooked chicken, veggie noodles, and pesto. Top with pepper and parmesan. The strong flavor of the pesto overwhelms the taste of the vegetables (well, except carrots, but most people like those), and the texture of the veggie noodles is quite soft and pleasant. The vibrant green of the pesto will also make the squash blend in with everything else, so picky eaters may not even be able to see them.

Source: Cilantro recipe adapted from this one, and general idea lovingly stolen from Guru's.

Beef Stroganoff

2011-02-15T21:16:00.002-07:00

I have had two obsessions of late:

Mushrooms (specifically, crimini mushrooms)
Food made from scratch.

This stroganoff recipe satisfies both of my passions. It is also a great use for leftover pot roast.

The Recipe.

My only changes are that I don't use parsley (I still can't figure out why it even exists. It doesn't have any flavor!), and I serve mine over brown rice. I know this is not traditional, but this was the ONLY way I had stroganoff growing up, so I suspect my carb-hating mother came up with this substitution as a way to avoid noodles.

And, if you don't like the heavy cream, I'm sure you could swap some of it out for milk.

Honey Sesame Pork Tenderloin

2010-10-06T20:54:00.002-06:00

I made this one for guests and it was a big hit. Four pound of pork tenderloin gone in a flash!

The recipe:
1/2 C soy sauce
2 cloves garlic, minced
1 tsp ginger or 1 Tbsp. fresh ginger, grated
1 Tbsp. sesame oil
1 to 1 1/2 lb pork tenderloin (Costco!)
1/4 C honey
2 Tbsp. packed brown sugar
1/4 C. sesame seeds (optional)

Combine soy sauce, garlic, ginger, and sesame oil in a large plastic bag. Add tenderloin and marinate at least 2 hours. Combine honey and brown sugar in a shallow bowl. Remove tenderloin from marinade and pat dry with a paper towel. Roll tenderloin in honey mixture and then roll in sesame seeds. Roast in shallow pan at 375 degrees for 20-30 minutes, or until meat thermometer registers 140. Makes 4-6 servings.

I served this with steamed carrots and pea pods, but I didn't care for the recipe I used. You can't win 'em all!

Source: The Worldwide Ward Cookbook (Thanks Natalie!)

Tomato-Bread Soup

2010-10-06T20:45:00.003-06:00

This soup is easy and comforting. It's going to warm up a lot of cold winter nights in the next few months. I've made it twice, and the second time I added chicken sausage for some extra substance. Is was a fine variation, but the sausage overpowered the taste of the soup. I probably wouldn't do it again. Also, I don't have garlic oil, so I threw a few cloves of garlic in with the roasting tomatoes and some chopped garlic into the soup pot at the very beginning. When the tomatoes were done, I tossed in the garlic as well, and mashed up the softened cloves with my stirring spoon. I'll probably buy garlic oil eventually, but this was an easy substitute.

The recipe.

BLC's: The Ultimate Sandwich

2010-10-06T20:27:00.003-06:00

There is trouble in paradise: Thomas loves BLT's, but I cannot stand raw tomatoes and I refuse to allow lettuce into my sandwiches. BLC's (C is for CUCUMBER!) to the rescue! A BLC is an Indian twist on the old classic, and I think they are a definite improvement. Thomas doesn't miss his BLT and I don't have to have to eat lettuce or tomato if I don't want to. The only thing I would change is that I would make about half the mayonnaise it calls for (we always have too much left over) and I don't use mint because we both think it has a medicinal taste.
BLC's

And if you really wanted to get ridiculous, you'd pair the BLC with the following potato salad, and then you'd die of happiness and a mayonnaise overdose.

Potato Salad

Just a warning with this potato salad: It's pretty much a free for all. The author of the recipe measures nothing, so you basically have to throw things in and see what happens.

Notes:
1. Remove half of the mayonnaise and half of the mustard. He puts in way too much.
2. I don't add capers because I don't have them in the house.
3. I don't chop up pickles. Instead I use dill relish and leave out the pickle juice.
4. I don't add the boiled eggs because I'm lazy.
5. I always get rave reviews from guests.

Enjoy!

Surprisingly Delicious: Curried Split-Pea Soup

2010-10-06T20:22:00.004-06:00

Do not protest! I know it sounds like it shouldn't work, but you should try it for five reasons:

1. It's delicious.
2. It's good for you!
3. It's cheap!
4. It's fast!
5. It's a pantry meal which can be made in a moment's notice.

Here is the recipe.

I made it exactly as is, except that I used bullion granules instead of canned broth and I didn't puree the soup. I also chose to use yellow split peas because curry is also yellow and I wanted to match. Yum!

Gnocchi with Meat Sauce and Parmesan Quinoa

2010-08-07T10:34:00.011-06:00

Mmmm, this simple recipe allows you to make your own rich pasta sauce. I followed the directions exactly, but I prefer to use two packages of gnocchi instead of the rigatoni called for in the recipe.

Rigatoni with Sausage and Tomatoes

As a side, I made garlic Parmesan quinoa. One problem though, I forgot to rinse the quinoa. The result was a dish I knew would have tasted good, if it wasn't so unbearably bitter. I took one bite and couldn't eat any more. Thomas was willing, but he also thought it tasted funny. The moral of the story is to always rinse quinoa before you use it! I've never had a problem with bitterness when I remembered this step. Other advice I have on this recipe is to use real, high-quality Parmesan (or similar hard Italian cheese). I get mine already grated in the refrigerated section at Costco. I also used chicken stock instead of vegetable because that's the type of bouillon I keep around the house.

Garlic Parmesan Quinoa

Grilled Asparagus and Red Potatoes

2010-07-21T18:24:00.003-06:00

Delicious, smokey grilled veggies. I strongly suggest you try the asparagus, but if you're not a fan, double up on the potatoes. They're fantastic!

1 lb small red potatoes

1/4 cup Dijon

3 tablespoons minced fresh dill or 2 teaspoons dried

3 tablespoons olive oil

3 tablespoons lemon juice

1 tablespoon grated lemon peel

black pepper

salt

Microwave potatoes until they are crisp-tender (whatever that means) and then quarter them. Combine remaining ingredients except for asparagus in a small bowl. Baste vegetables. Grill 8 minutes or until desired doneness, turning and basting often.

Source: Kingsford Grilling Collection

Monica Salad

2010-07-18T21:31:00.009-06:00

This is a delicious salad meant to copy one from a fancy pants restaurant where my friend once ate.

Recipe:

1 bag spring mix

sliced strawberries to taste

crumbled blue cheese to taste (4 to 8 oz)

candied pecans to taste

raspberry vinaigrette (but probably any fruity/sweet dressing will do.)

Mix all ingredients except for dressing in a bowl. Let people dress their own salad so it doesn't get soggy in the bowl.

To make the pecans, dump however many you desire into a wide pan and stir them around on low so they toast a bit. Once you have toasted them to your preference (you should be able to smell them), pour in some brown sugar. I have never measured this, but I'd say put in at least 1/4 cup because it will melt and you'll end up with less than you think. You can always add more if you need to. Be careful during this part because the sugar burns easily. You should never stop stirring once you add the sugar. Keep the heat on low to see if the brown sugar melts, but turn it up gradually if it remains grainy. Remove from heat once the pecans are covered in melted sugar. Spread them out on foil or wax paper to cool. These can also be eaten on their own as a snack or dessert.

Source: Courtney Nielson

Pulled Pork Sandwiches

2010-07-18T20:35:00.007-06:00

I don't like BBQ sauce, so I've never been into pulled pork, but I wanted to try making it myself. Also, this recipe uses root beer as a cooking liquid, and I thought it was too cool to resist. The recipe is perfectly fine as is, but I changed the just a little bit to fit my tastes. First of all, the recipe calls for pork tenderloin, which is lean, but more expensive. You can also use pork shoulder, which is less expensive, but fattier--which some would argue adds more flavor. I chose to use shoulder, so once the meat was cooked, I just made sure to pick off the large pieces of fat and remove the shoulder bones. Because of my BBQ sauces issues, I didn't put in the whole bottle and I added salt, pepper, onion powder, garlic powder, and cayenne pepper to add a little punch. I felt the result was really good and Thomas said he'd eat this again.

The recipe is easy to multiply if you have a large slow cooker, and I suggest doing so. With the hassle of cleaning a crockpot, it is actually less work to make multiple batches at once. Then you can just freeze the leftovers or have easy snacks and meals for the rest of the week. I tried to minimize the mess by spraying down the inside of the slow cooker with cooking spray before getting started, and I think it made a big difference in clean up.

Side Ideas: We had leftover jalapeno corn on the cob.

Pulled Pork.

Enjoy!

Honey Lime Grilled Pork and Quinoa with Black Beans

2010-07-18T20:20:00.006-06:00

It's Pork Week at the Hodge home. I like branching out from having chicken breast every night, and the right cuts of pork are a perfectly healthy alternative. This meal is actually extremely good for you, but you'd never know with how delicious it is. Thomas says it's the best meal I've ever made. If you've never had quinoa (pronounced keen-wah) before, you should really try it. It can be used just like rice, it is nutritious, and it gives you tons of energy. I feel like running marathons after eating it. Both are extremely easy to make and I followed the recipes pretty much exactly. I only traded the chipotle pepper in the pork with some red pepper flake because I hate the icky sauce chipotles are packed in. Just make sure to cook the quinoa until it is clear and soft, or it might be a little bitter. Enjoy!

Pork Recipe.

Quinoa Recipe.

Grilled Chile Chicken Quesadillas

2010-07-15T09:35:00.006-06:00

Thomas and I love these quesadillas. They aren't too spicy and they have lots of flavor. Enjoy!

2 T lime juice
3 cloves garlic, minced
1 T ground cumin
1 T chili powder
1 T vegetable oil
1 jalapeno minced
1 t salt
6 boneless chicken thighs (or breasts or whatever you want)
3 poblano peppers, cut in half, stemmed, seeded (you can also use pasilla or anaheim, because poblano peppers are hard to find)
2 avocados, peeled and sliced
Shredded Monterey Jack or Pepper Jack to taste
Tortillas

Combine lime juice, garlic, cumin, chili powder, oil, jalapeno pepper, and salt in a small bowl; coat chicken with paste. Cover and refrigerate chicken at least 15 minutes. Grill chicken on a covered grill over medium-hot heat. Grill poblano peppers, skin side down, 8 minutes until skins are charred. Seal peppers in a Ziploc bag and leave for 5 minutes. Scrape off skin with a sharp knife, (just make sure you get off the charred stuff; I've eaten it with the skin and it isn't any different) and slice into strips. Assemble your quesadillas.

Thomas insists on making his own tortillas for this. They are really good, but I'm sure those from the store would also suffice. Here is his recipe if you care to go to the effort: Chewy Flour Tortillas

Side Dish: Jalapeno Buttered Corn. I followed the recipe exactly, except I traded out parsley for cilantro.

Source: Kingsford Grilling Collection Cookbook

Lemon-Thyme Pasta with Roasted Mushrooms

2010-06-07T10:44:00.005-06:00

I have heard that people like the food their mother ate while they were in the womb. I was an extremely picky eater as a child, so Nadia would always joke that we must have been really poor when mom was pregnant with me, because all I would eat was Top Ramen. Now that I have gotten into this cooking phase, I've been trying foods that I used to hate to expand my limited horizons. My most recent discovery is mushrooms. They are meaty, juicy, and sooooo very tasty, as long as you don't get them canned. They are also one of the world's healthiest foods, so there is really no downside.

In case you have never bought mushrooms before, I will tell you how I do it. I don't buy them prepackaged or presliced, because mushrooms go bad when packed in plastic (I've learned this from experience!) and presliced foods are lower in nutrients. I select my own from the loose mushroom bin, and I always pick criminis because they have more flavor and nutrition that button mushrooms. The mushrooms should be dry, undamaged, and I heard somewhere that the gills should not be visible. Gills are those brown things on the underside of the mushroom cap, so just make sure that the cap seals completely around the stem without any holes, and you should be good. I'm not sure if that last part is entirely necessary, but I think when the gills start to show it means the mushroom is old. Store your mushrooms in a PAPER sack, lightly folded over at the top, in the fridge. Use them soon after you buy them. If they stink or are slimy, throw them out. Also, it is a total myth that you shouldn't wash mushrooms. Rinse them of any excess dirt before using.

So, on to the recipe! This is an easy, fast, but fancy recipe that is incredibly delicious. I follow the directions exactly except for a few things. First, I roast the mushrooms because I think it brings out the flavor, and second, I add meat because I fear not getting full :). I also put in extra parmesan cheese (the real stuff, not the stuff in the shake container) and decrease the amount of pasta because it is too much for the amount of sauce created by the recipe.

Mushrooms:
Since we are roasting the mushrooms, they will shrink, so you will probably want to buy more than the recipe calls for. Slice off the bottommost part of the stem if it seems hard or dry and quarter all of the mushrooms. Lightly coat with olive oil and season with salt and pepper, and roast in a 425 degree oven for 30 minutes, stirring the mushrooms about every ten minutes. If you are looking for an incredibly easy side dish, you could just serve the mushrooms by themselves.

Meat:
I use my Lime-Mustard Chicken because I like the citrus theme. To make things really easy on myself, I put all the ingredients for the marinade in a gallon Ziploc bag, and then I dump in two pounds of chicken tenders (two of those pouches of Costco chicken). After they have marinated, you can either grill them or place them on a baking sheet in a 425 degree oven for 15 minutes. Tenders are the way to go because they cook quickly, and they can go in the same oven as the mushrooms.

Pasta:
Once the pasta is prepared, toss in the mushroom and lay a few tenders on top. Sprinkle with parmesan and you're done.

Pasta Recipe.

Source: Nigella Lawson

Coleslaw!

2010-04-08T15:09:00.003-06:00

I don't know about you, but I have always LOVED coleslaw. I do understand, however that many people don't like it, and it is my opinion that they just haven't had the good stuff yet. If you have a food processor this stuff is incredibly easy to make, it keeps well in the fridge for days, and cabbage is REALLY good for you! You have no excuse not to try it right now!

The recipe.

Serving suggestions: This is a great sidedish for a BBQ.

Source: Nigella Lawson!

Ritzy Chicken Nuggets

2010-04-08T15:00:00.002-06:00

This recipe is dedicated to Lucas, the ultimate chicken nugget fan. These chicken nuggets are easy to make, delicious, and good for you!

The recipe.

I suggest adding salt, pepper, and onion powder to the cracker crumb mixture, but you MUST add at least some salt to keep them from being bland. These also freeze well for the busy mommies out there!

Side suggestions: Why don't you try a little Slime Soup!

Source: My beloved Nigella Lawson

5-Minute Individual Potato Gratins

2010-04-08T14:29:00.004-06:00

A potato gratin is basically just a bunch of potato slices stacked up together with cheese and other ingredients and baked. Much better than the au gratin potatoes from a box.

The recipe.

The recipe calls for swiss cheese, but I used cheddar because that is what I keep around the house. I also use a jumbo muffin pan to make them because I don't have a regular muffin pan. Shocking, I know.

Potato-Bacon Torte

2010-04-08T14:15:00.007-06:00

You might want to turn away now if you are on a diet. This recipe is good, but it contains butter, bacon, and heavy cream and would probably be a squillion Weight Watchers points.

Potato-Bacon Torte recipe.

What is a torte you ask? Well, it is a just fancy word for pie! My suggestions for making this are to use cheddar cheese instead of pricey Gruyere and to add some scallions for a little something extra.

Side suggestions: something green so you don't have a cardiac arrest.

Source: Ten Dollar Dinners

Cauliflower Potato Gratin

2009-11-10T20:34:00.009-07:00

This recipe barely qualifies for the site because of slightly more difficult preparation and a weird ingredient, but I think it was worth the effort. If you don't have a device that slices vegetables for you, you might want to turn away now. I really don't have the patience to slice a bunch of potatoes to 1/8th of an inch thick by hand, but if you have some time to kill, go right ahead. Also, this recipe calls for crème fraîche (pronounced krem fresh), which is a lot like sour cream, but a little difficult to find. I called ahead to a few grocery stores so I wouldn't be going on a wild goose chase, and I discovered that they carry it the Harmon's in my area. It also calls for cauliflower, which I thought I hated, but it turns out that I don't! It's surprisingly good, especially in this dish. As far as tips for preparation, her cook time is WAY too low. At the time when she said to take it out, I covered mine with foil (so the top wouldn't burn) and left it in for 30 min to an hour longer. It's done when the potatoes break instantly on contact with the fork. Make sure you salt it well, or you'll mistakenly think this dish is bland. The result is a potato dish with a savory, buttery sauce between the layers. Mmmm-hmmm.

The Recipe. And here's a video of her making it.

Enjoy!

Update: I made this a second time and realized it was a LOT of work. I would probably stick to my other gratin recipe because it is much easier.

5 Ingredient Fix: Buttermilk Pecan Chicken and Maple Mashed Sweet Potatoes

2009-09-07T20:14:00.007-06:00

Yum!!!!!!!!!!!!!!!!!!!!!

This was amazing! I have never used buttermilk in my cooking before, and I could not believe what wonderful flavor it had. One bite of the chicken and Thomas couldn't stop talking about how good it was. And the mashed sweet potatoes were so good. A verbatim quote from Thomas is: "They aren't sweet, like candy...they're just good!" Plus, I promised you I'd find another reason to use Grade B maple syrup (see the bacon recipe), and I have delivered. It's on its way to staple-dom.
Here are some notes from my experience.

Chicken: Some of those commenting on the chicken said it was bland, so I took some steps to spice it up. To the marinade, I added 1 t salt, 1/2 t fresh black pepper, and a few healthy pinches of cayenne. Then I left it to stew all day long. I made a recipe and a half of breading, and to this I added 1/2 t garlic powder, 1 t onion powder, 1/2 t salt, and 1/2 t black pepper. I also made mine chicken tenders. I've never fried anything before, so I burned my first batch. I used olive oil, and it needed to be on medium-low heat. Be gentle with them, or the breading will slip right off. I had to change out my oil twice because I had a pan full of breading.

Sweet potatoes: She calls for them to be pureed, but I don't have a food processor large enough. I just mashed mine like regular potatoes, and they were perfect. I have a mini food processor that I used to chop the onions, but next time I think I'll just mince them before I even caramelize them to save myself the hassle. I added a little extra maple syrup as I was mashing them. MmmmMMmmmMMMmm! I can't even tell you how good they were. Just try them!

Chicken recipe.
Sweet potato recipe.

Source: Claire Robinson

Cool Site: World's Healthiest Foods

2009-09-06T19:39:00.002-06:00

I was tooling around on the Internet the other day and I came across a site called The World's Healthiest Foods. The site has complied a list of the 129 world's healthiest foods and then posted information about each one, such as their health benefits, nutrients, how to shop for them, and recipes that include them.

The site is packed with information, so I've only begun to scratch the surface, but the most interesting thing I've found so far is the Food Advisor. It is kind of like having your own nutritionist. You enter in a little information about yourself (age, sex, health concerns, but not e-mail address or anything like that), and then you answer questions about how many times a day/week you eat certain foods. When you finish, the food advisor comes up with a list of necessary nutrients and shows you how much of the nutrients your current diet provides. If you are deficient in any nutrients, it then provides a list of foods that contain those nutrients, and recipes to help you incorporate those foods into your diet. I thought I was doing a pretty good job until I took the quiz, but I'm basically deficient in EVERY SINGLE nutrient on the list. Time for some changes!

I like that the site is about nutrition and not dieting. The creators are concerned with your health and not your weight. The do say that it is possible to loose weight eating these foods, but that is not the focus of the information they provide. It seems like it is a great guide for those of us who'd like to add a little health to our diets, and I can't wait to do some more exploring. I'll update you if I find anything else good.

5 Ingredient Fix: Green Beans and Pork Roast

2009-09-06T09:10:00.005-06:00

Last night my friend Jessie came over and helped me make two more recipes from the show,
Nutty Greens with Bacon and Blue Cheese, and Rosemary Pork Tenderloin. This was the fanciest and most delicious meal I have ever made. If you like blue cheese, the combination of that and the bacon makes boring old green beans amazing. The pork was unbelievably juicy and delicious. I didn't know I could create something that good. On top of everything, it was easy. Absolutely no cooking skill required to produce delicious results.

Here are my notes for if you make this (and you should definitely make this).

Green beans:

Three slices of bacon is not enough. We used six slices, but we only used half the grease to cook the beans.

I could not find the specific type of blue cheese she mentioned, but the regular blue cheese crumbles I bought were just fine.

Our blue cheese melted into the bacon fat to form a type of sauce. If this happens to you, don't worry, it's delicious!

The pecans should be a rough chop, like maybe chop them into quarters. We basically pulverized ours and then realized they were much too small, which caused us to put only about half of them in the beans.

Pork:

I didn't have a roasting pan, but we used this DIY version that worked perfectly!

Couldn't find maple bacon, but regular worked just fine.

Make sure you have a roasting thermometer because it takes way longer to cook than she says, and I wouldn't want you to have underdone pork.

Didn't have any kitchen twine, but sewing thread worked just fine.

Don't be afraid! You CAN make this meal.

Source: Claire Robinson

Five Ingredient Fix: Breakfast for Dinner

2009-09-03T19:22:00.008-06:00

Ever since we got cable, I have been obsessed with the Food Network. I could watch it all day long, but when it came to making anything, I was just too afraid. I have been cooking for a year and a half with only my own experience to guide me, and most of the recipes intimidated a novice like myself. Or they required fifty different hard-to-find, expensive ingredients, which we all know I'm too much of a miser to pay for.

Then a show called "Five Ingredient Fix" premiered. I was curious. Every recipe needs only five ingredients or less (excluding salt, pepper, and water), and they all seem pretty simple to prepare. As the show progressed and reviews of its recipes continued to be positive, I decided I really wanted to try them out.

The experiment? 1- Maple-candied bacon 2- Scrambled eggs over asparagus.
The results? Delicious! Easy! Praise from my husband and more confidence in my cooking ability!

Here's how it went:

I'm not particularly a fan of asparagus, but I thought the scrambled eggs really made them good. Thomas loves asparagus, so he was in heaven. Plus, the host has a special technique for cooking her eggs, and Thomas noticed a difference without even knowing I had done anything out of the ordinary.

I was a little worried about the maple bacon being too sweet, so I was less generous with the syrup than the recipe calls for. I also didn't have a baking rack for the bacon, so I laid out bamboo skewers on my baking sheet to lift the bacon out of its own grease. Let me just tell you, I ate seven pieces before I knew what I had done. This is tasty stuff.

Be warned, though, the recipe calls for Grade B maple syrup and it is EXPENSIVE! Mine was a dollar an ounce! I thought the cost might prohibit it from being blog eligible, but I rationalized it by pledging to post more recipes containing this ingredient. The cost for a staple ingredient doesn't hurt as much as the cost for one that you use once and then let molder in the back of your refrigerator.

Also, when the host calls for "freshly ground" pepper she is not joking around. It really DOES taste better; Thomas and I both noticed it. I use a rainbow peppercorn mix (black, white, green, and pink!), and I find it to be festive and tasty.

If you have read my blathering this long, then you deserve a reward.
Eggs and Asparagus Link.
Bacon Link.

Side suggestions: Biscuits with honey butter. Mmmmmm.

Source: Claire Robinson

Chicken Balls

2009-09-02T20:36:00.004-06:00

This is Jen's recipe, so I decided to honor her by keeping her original title. They are really called something like "Chicken and Cream Cheese Croissants," but I find "Chicken Balls" to be much more entertaining. Enjoy!

4 chicken breasts, shredded and cooked (or 3 cans Costco chicken because it is so much easier)
2 cans crescent rolls (reduced fat tastes great!)
chopped green onions to taste (I'm lazy so I usually leave them out)
chopped celery to taste (see green onions)
16 oz cream cheese (reduced fat tastes great!)
1 to 2 cans cream of chicken soup
milk, however much you want (optional)

Warm cream cheese so that it will combine easily with chicken. Stir together chicken, cream cheese, green onions, and celery together in a large bowl. Open crescent rolls. Peel off one triangle, drop a spoonful of the cream cheese mixture on to the widest part and roll up. My cream cheese mixture is usually completely encased in the roll, but it doesn't have to be. The spoonful size should be halfway between that of a golf ball and a tennis ball. I sometimes have rolls left over, but I never have chicken left over, so that should give you an idea of how much to put in each one. Place on cookie sheet and bake at 350 for 10-15 minutes. During this time, pour the cream of chicken soup (start with one can) into a saucepan and heat through. I like to add milk to give it more of a saucy consistancy. Take the balls out of the oven, top with soup mixture and serve. Yum!

Sides: Something healthy so that your blood doesn't congeal.

Source: Jen!

Lime-Mustard Marinated Chicken

2009-08-07T21:08:00.004-06:00

I am a cookbook junkie. I always browse through them in whatever store I'm in, longing to make every recipe I see, but I never buy any because they are so dang expensive that I can't justify it. Lucky for me, the DI has a wide variety of cookbooks for sale, and I managed to find a wonderful grilling book that contains the following recipe.

2 boneless chicken breast halves (I just used full chicken breasts and they got plenty flavor)
1/4 cup lime juice
2 T honey mustard (Western Family brand is actually really good, and I use it on sandwiches, too!)
2 t olive oil (I accidentally used tablespoons when I made it and it was no different)
1/4 t ground cumin
1/8 t garlic powder
1/8 t cayenne (ground red) pepper (Don't worry, it's not spicy.)

Put all ingredients EXCEPT chicken in a ziploc bag. Close bag and shake to blend marinade. Put chicken in the bag, seal, and marinate in the fridge for 2 hours. Grill over medium heat for 10 to 13 minutes or until no longer pink, turning once.

Sides: I serve this with rice mixed with a little honey mustard. Mmmmmm...

Source: Kingsford Grilling Collection

Calzones

2009-08-06T20:37:00.004-06:00

No idea where this recipe came from, but the official title is "Ken's Quick and Easy (I Don't Really Know How to Cook) Calzone," just so I can give credit where credit is due. This was a classic growing up; making it is a great family activity. One recipe makes two large calzones, which is enough for two hungry adults. In other words, you should probably make at least two batches of dough. If you make them bigger than that, you will barely be able to move them, and they will probably tear.

Crust:
3/4 cup milk
1 T butter
1 T olive oil (I like to use garlic-infused oil)
1 T yellow corn meal
1 T sugar
1 package dry yeast
2 cups high gluten flour (all purpose is probably fine, but I'm not making any promises)
1/2 t salt
Filling options:
Tomato sauce, Alfredo sauce, or barbecue sauce.

Melt butter into milk in a large bowl. Add olive oil, corn meal, sugar, salt, and yeast. Slowly mix flour into bowl, and knead until even. Let dough rise for an hour, unless you're really hungry--in that case, proceed immediately (his words, not mine). Split dough in half, and roll out into two circles, each 8-10 inches in diameter.

Spread sauce thickly on only half of the the dough, but keep it about 1 inch from the edges. Top the saucy half with cheese and whatever topping you desire.

Fill a bowl with water and take out a fork. Wet the tines of the fork and touch them to the one-inch space left by the sauce. Press the fork three to four times and then re-wet the tines. Fold the un-topped portion of the dough over the toppings and press the edges together. Press the fork along the folded edge to seal the dough and leave a pretty design. You can also fold the bottom layer of the dough over the top layer as shown in the picture above.

Bake at 400 degrees for 15 minutes or until golden brown.

Optional Note: I have found in the past that sometimes the bottom of the calzone doesn't get fully cooked or becomes soggy afterward. To combat this, I preheat my pan before I cook my calzone, and throw it on the pan when it's piping hot. I also move the calzones to a cooling rack right after they get out of the oven, and I store them wrapped in a paper towel (the towel absorbs the excess moisture, rather than the dough.)

Sides: Honey Roasted Carrots

2009-08-06T20:12:00.005-06:00

Thomas has been complaining about the lack of side dishes in my meals and so I decided I was going to attempt some. My repertoire of sides is pretty much nonexistent, so I've been digging around for some recipes, but haven't come up with much. Here is one of my successful experiments, taste tested and approved by both Thomas and Dad. Enjoy!

3 carrots (approx.)
1 T honey
1 T olive oil
Sea salt/Kosher salt

Preheat oven to 425 degrees. Peel carrots and cut into 3-4 inch lengths. Cut each lenght in half, cut the half into half again. Place carrots on a nonstick baking sheet. I covered mine in foil for easy clean up. Mix the oil and honey with the carrots. Bake for 20 minutes, flip carrots and bake for 10 to 20 more minutes. Remove carrots when they are tender and browned. Drizzle with more honey and sprinkle them with salt. The recipe also suggests adding a drizzle of balsamic vinegar.

Source: Someone handed it to me at the farmer's market, so I have no idea.

Chicken and Broccoli Pie

2009-07-13T07:23:00.007-06:00

Hello all!

The past few months have been quite rough. First there was my student teaching, and immediately after that came two months of working 55 hour weeks, so I've been a little too tired to go through my usual cooking routine. I actually passed the cooking off to Thomas a few months ago, so I have only cooked a few meals in the recent past. A few days ago I made something with Thomas and realized how much I missed this, so I decided to post something I made just before I dropped off the face of the earth: Chicken and Broccoli Pie.

The recipe.

So easy, so delicious, and actually pretty healthy. Great way to use up leftover chicken. I made two because it was barely more work than just making one. Enjoy!

Update: DON'T use canned chicken with this. It makes it too salty and it just isn't as good.

Side ideas: This has always been my weak point! I would say green salad would probably be good because pie already takes care of a roll and a side of cooked vegetables.

Cranberry Chicken and Broccoli Salad

2009-02-22T17:32:00.005-07:00

Here is a yummy and interesting chicken recipe suggested to me by my friend, Megan. I made mine in the crockpot, but I felt it turned out a little dry, so next time I will bake it in the oven according to the recipe's directions.

The Recipe.

I served this chicken with a delicious broccoli salad. Below is the original recipe, but I made changes to it. I didn't add sunflower seeds because I didn't feel like buying them, and I didn't add bacon because I didn't feel like cooking any. The salad was just fine without them. The amount of dressing suggested in the recipe is too much for the salad. I remedied this by increasing the amount of cheese, broccoli, onions, and craisins, but if you decide not to do that, add the dressing gradually and taste as you go.

2 bunches of broccoli—cut it really fine, cut stem off--dont include it in the salad

½ cup finely chopped red onion

½-1 lb bacon cooked and crumbled. (its best in the recipe when its really crispy)

½ cup sunflower seeds

½ cup craisins

½ cup grated cheddar cheese, finely grated

dressing

½ cup mayo

¼ cup sugar

1 tbsp vinegar

Mix the dressing components in a separate bowl. add the broccoli, onion, bacon, sunflower seeds, craisins and cheese in another, bigger bowl. finally, add the dressing to it and stir it well until the dressing coats everything evenly.

Source: Michelle Walker

Quick Kielbasa-Bean Soup

2009-02-09T20:04:00.004-07:00

I always have a problem with my homemade soups turning out kind of watery and bland. This one, however, was thick and flavorful. It was great for a snowy night like tonight!

Variations: I added a clove of garlic and used chicken broth instead of water. I thought that would help with the lack of flavor problem, but I think the soup would have been just as good without either of those additions. I also used twice as much meat as was called for because I didn't want leftover kielbasa lying around. Finally, and you can probably guess where this is going, I used turkey kielbasa instead of the regular pork kind. It was really good and I doubt anyone would notice a difference.

Leftover ideas: This soup would be a great way to use up leftover ham.

Sides: I made drop biscuits (meaning I don't have patience enough to roll them out so I just drop them on the pan). A salad or vegetables would go nicely with this.

Source: Cece Click here for the recipe.

Chicken a la Jesse

2009-01-19T14:31:00.004-07:00

Since I have begun cooking, as a general rule I have avoided any recipes that seemed too fancy or that contained large portions of meat (roasts, turkeys, etc.) because I associated both with high difficulty and failure rates. Well not more! A friend introduced me to this chicken recipe that is not only fancy and impressive, but fool-proof as well. It is probably the moistest chicken you will ever taste, and you won't have to worry about it being undercooked. Let's get started!

1 whole chicken
1 large lemon
2 cloves garlic, smashed
2 sprigs fresh rosemary

Clean out the interior of the chicken. Stab the lemon a few times with a fork and insert it into the body cavity. (For those of you who have a problem handling raw meat, the gross-out factor here is minimal, trust me.) Lift up the skin on the breast and insert the wrong end of a fork/spoon to separate the skin without removing it. Insert one garlic clove and one sprig of rosemary over each breast. You can use the wrong side of a fork/spoon to push them in. Tie legs together or truss the whole thing. (I did neither and it turned out fine.) Coat the chicken skin with coarse salt. Roast or bake at 400 for 20 minutes then at 350 for 20 minutes a pound. After cooked chicken cools a bit brush off the salt thoroughly with a paper towel and remove lemon.

I guess this picture looks a little gruesome, but in real life, the whole thing is very pretty.

Its presentation on a plate isn't that exciting, but it is very tasty! You can throw the lemon out, or you can slice it up and use the juice to add extra flavor or decoration to the plate. Mmmm.

Sides: green salad, wild rice, you have a lot of options.

Leftover ideas: You can make two chickens at once with very little extra effort. Then you have lots of chicken ready to use in another recipe. You can also just freeze the meat from the second chicken for a quick and delicious main dish.

Kid Friendly: Lucas asked for seconds. Enough said.

Source: Jesse Allen. He's an amazing artist as well as a great cook!

Cheesey Mashbrowns (AKA Funeral Potatoes)

2009-01-18T17:24:00.004-07:00

This is a major comfort food. Great in the winter. But not healthy, AT ALL!

2 lb. bag frozen shredded hash brown potatoes, thawed
1/4 cup butter, melted
1/2 cup chopped onion
1 can cream of chicken soup
12 oz. carton sour cream (low fat/nonfat ok)
2 cups grated cheddar cheese
Optional: 2 cups cubed, cooked ham (or bacon if you just want to be ridiculously unhealthy)
Optional: 2 cups bread crumbs or crushed corn flakes

In a large mixing bowl, stir together thawed potatoes, melted butter, onion, soup, sour cream, cheese, and ham (if desired). Pour into buttered 9 x 13 glass pan. Bake at 350 for one hour. If you want to use bread crumbs, spread those on top for last 10 minutes.

Note: This is really just a side dish unless you add the ham.

Source: Who knows, this is a classic. But I got it from my friend's mom.

Side: Something healthy! Fruit salad or green salad.

Creamy Chicken Enchiladas

2008-10-12T18:30:00.004-06:00

I got this recipe from my friend Megan's blog. She often posts recipes on there and this is the first one I've tried. I thought it was delicious, and Thomas opened his eyes wide and said "MMMMMMMM!" the instant the first bite made it into his mouth. It's definitely going into rotation, especially now that it's cold and I want the oven to warm up the apartment.

Some notes: The recipe calls for a bag of cheese, which really just means however much you want to put in there. I used fresh minced garlic, but she said powdered works as well. I used Rotel (diced tomatoes with green chilies) like she suggested and I just thought it made it look prettier with the red thrown in there. I always thought mom was weird when she would say that to me growing up, but now that I'm cooking it makes a lot more sense.

Enjoy!

Cashew Chicken

2008-10-05T18:58:00.005-06:00

Here is a classic family recipe that is delicious and very easy to make. It is also decently healthy, especially if you use brown rice and add in vegetables. Enjoy!

(If you're wondering what the green stuff is, I added some green beens.)

Ingredients:

3-4 chicken breasts
1 can sliced water chestnuts
2 large garlic cloves
1 cup cashews
1/3 c. soy sauce
1/4 c. sugar
2 tsp. cornstarch

2-4 handfuls of sugar snap peas (ends trimmed, strings pulled out)

Instructions:
In a small bowl, thoroughly mix sugar and cornstarch. Stir in soy sauce and set aside. Heat small amount of oil in skillet. Stir-fry cashews until lightly browned. Remove and set aside. Add garlic to skillet; heat until you can smell it. Add chicken and cook through. Steam the peas for a few minutes, then rinse with cold water and set aside. Stir sauce to redistribute sugar, and then add it and the water chestnuts and heat until thickened. Add cashews and steamed peas. Serve with cooked rice.

Source: Greenbluff Ward Cookbook

Sweet and Sour Meatballs

2008-10-01T19:43:00.005-06:00

These sound weird but I took a chance on them and they are amazing!

Ingredients
Meatballs:
1 lb. ground beef or turkey (I always use 93% lean turkey. It actually tastes better than beef in this recipe.)
2 eggs
1/2 cup milk
l tsp. pepper
3/4 cup rolled oats
1/2 cup finely chopped onion
1 tsp. salt
1 tsp. Worcestershire sauce

Sauce:
1 cup brown sugar
2 tsp. mustard
2 tsp. Worcestershire sauce
1/2 cup vinegar
1/2 cup BBQ sauce

Combine all meatball ingredients, and mix until combined. Try not to mess with them too much, as I'm told this dries out the meat. Form into around ten balls, each about 2 inches around and set in a 9x13 inch pan. It's fine if they touch. Combine all sauce ingredients except vinegar and blend thoroughly. Add in the vinegar and mix well. Pour sauce over meatballs and cook at 350 for 35 to 40 min. Serve over rice. (I strongly suggest you use brown rice. It is so much better for you than white!) Yum!

Sides: Green salad is my default. I'm really not good at this particular area.

Source: Jaime Thomas, via Natalie Salo

Chicken Broccoli Casserole

2008-10-01T19:37:00.006-06:00

This was a classic growing up!

Ingredients:
2 cans Costco Chicken (I prefer it with regular chopped chicken breast, but I don't know how much to put in.)
1 can cream of chicken soup
3/4 cup Cheddar
1/2 cup fat free sour cream OR 1/2 cup mayonnaise (I've never used mayonnaise)
2 bunches broccoli

Cut and wash broccoli. Place Broccoli in an 8x8 glass casserole dish with a little bit of water. Microwave broccoli for 2-3 minutes. Drain water from dish. Combine other ingredients and place over broccoli. Bake as 350 for approximately 3o minutes.

Sides: Green salad? I'm open to suggestions.

Source: Good old mom.

Sarah Salo's Herbed Meatloaf

2008-10-01T18:50:00.004-06:00

Mmmmm, I was never one for meatloaf, but this recipe was dang good! I hope you like it!

1 1/2 lb ground beef or turkey (I of course used 93% lean ground turkey)
1 cup herb chicken stuffing
8 0z can tomato sauce
1 egg
1 tsp salt
1/4 tsp pepper

Variation: I didn't realize the recipe said herb chicken flavored stuffing, and I just bought chicken flavored. To make up for the herbiness, I added 1 tsp Italian seasoning and, just because I put it in everything, 1 tsp onion powder. It was delicious, but I'm not sure if it was due to my additions or if the recipe was just amazing on its own.

Directions:
Combine all ingredients well in a separate bowl. Shape in loaf pan. Bake at 350 for 1 hour. Try it! You won't be disappointed!

Sides: I gave us each half a sweet potato. It was great! A baked potato, green salad, or pasta salad would work well here, too. I made some Suddenly Salad to go with it on the second night. I recommend bacon ranch or classic flavor. Yum!

Source: Sarah Salo, via Natalie Salo

Cheesy Beefy* Gnocchi**

2008-09-23T11:59:00.006-06:00

Before we get started, let's get these two things out of the way:
*This is what the dish is called according to the recipe book I got it from. However, I only ever make it with ground turkey, so it should really be called Cheesy Turkey-y Gnocchi.
**For all of you who don't know what gnocchi is, click here. For those of you who are too lazy to click, trust me, it's delicious.

I got a cookbook for my wedding that included 1,001 different recipes. This is the only one I've tried. The other ones look weird and scary to me, but this one has become such a favorite that I had to share it with you all. Let's get started:

1 pound ground turkey (93% lean is best!)
1 (10 oz) can cheddar cheese soup
1 (10 oz) can tomato-bisque soup (Plain tomato just won't do! This soup isn't at every grocery store, but bigger stores with a good selection should carry it.)
2 cups uncooked gnocchi (Look for it in the pasta section. I have the same issue here as with the bisque.)
1 1/2 cups water
I also like to add onion powder to taste, but this is optional.

In skillet, cook turkey until brown and drain. Add soups, water, and gnocchi. Bring mixture to a boil. Cover and cook over medium heat for 10 to 12 minutes, stirring often. Serve.

(I know it kind of looks like dog food, but it is really good.)

Sides: Green salad? Veggies? I think anything pretty much goes here. Enjoy!

Source: 1001 Fast Easy Recipes

White Bean Chili

2008-09-21T13:44:00.007-06:00

This stuff is amazing! First of all, it is delicious. Second of all, it is an extremely quick, no-brainer recipe because almost all the ingredients come from a can. I know that sounds like a bad thing, but it isn't. Let's get started!

2 cans Great Northern Beans (rinse them thoroughly)
1 can cream of chicken soup
1 can chicken broth (I made my broth with bouillon granules and it tasted the same)
1 (4 oz) can chopped green chillies (these are essential so don't omit them)
2 cooked chicken breasts chopped, or 2 (12 oz) cans chicken
1/8 to 1/4 tsp. (or to taste) of the following: onion powder, cumin, chili powder
1/2 cup sour cream (light/reduced fat/fat free is fine)

Rinse beans in a strainer. This is a very important step because the chili will be way too salty if you don't. Add all ingredients EXCEPT the sour cream to a pan on the stove and heat through. Once the chili has reached desired temperature, turn off the burner and stir in sour cream. Serve.

See! It is so easy! For a side I used cornbread made from two boxes of Jiffy mix. This stuff is also very easy and cheap! I picked up a few boxes for 44 cents a piece the other day. Enjoy!

Source: Teri Tupper, but I can't be sure where she got it.

Turkey Burgers

2008-09-05T21:45:00.004-06:00

I LOVE THESE! Not only are they healthy and delicious, but they are ridiculously easy to make! I always make them when I'm totally exhausted because the whole process takes under 20 minutes. Sorry for not including a picture, but I trust you all know what a burger looks like.

Ingredients:

1 to 1 ¼ lbs. ground turkey (Get the 93% lean variety)
½ tsp. garlic salt (plain salt is fine but the garlic makes a noticeable difference)
½ tsp. pepper
½ tsp. onion powder
2 tsps. Worcestershire sauce
2 tbls. Olive oil
1 egg
cheese/tomatoes/lettuce for topping
hamburger buns

Mix all ingredients. Take a handful of meat, mold it into a patty or ball and put it on a Foreman grill. Sometimes I'm so lazy that I scoop up the meat in a spoon, slap it on the Foreman, and let the grill press it into a patty. This way I don't get any raw mean on my hands and I can slice cheese or prepare salad while the patties cook. Unless you freeze the patties they will not be solid enough to put on a traditional grill. Watch the burgers carefully and cook them for as short a time as possible because turkey tends to dry out easily. I like to turn them over once about halfway through cooking so they are even. Once a batch is done, I like to place the cheese on them immediately so it melts. You can also toast the buns if you so desire. I usually get about 8 to 9 patties out of this recipe.

Variations: For those of you worried about fat content, you can reduce the amount of olive oil in this recipe. Including both tablespoons will add about 3 grams of fat per patty--in case you were worried--but I've reduced it to one tablespoon and moistness of the burger didn't change. The only difference was that the meat was firmer, so I actually had to form the patty before I put it on the Foreman. This might be the route you want to take if you plan to use a traditional grill.

Sides: French fries and green salad.

Enjoy!

Chicken Kabobs

2008-09-05T19:54:00.010-06:00

Ingredients: These can really vary based on your preference.

1 lb. or more of chicken breasts, depending on the size of your family (chicken thighs are also good)
1 to 2 bell peppers, any color
1 purple onion
1 can pineapple chunks or fresh pineapple chunks
crimini mushrooms
Marinade. I like this one, but the sage and bay leaves are optional.
skewers (I like to use metal because they speed up the cooking process.)

You could also try other additions, such as peaches, mangoes, apples, sweet potatoes, tomatoes, squash, basically whatever you can think of. I've even heard of desert kabobs with fruit and marshmallows on them! But anyway, back to the recipe.

Cut all ingredients (except mushrooms) into square inch pieces. Put the vegetables in one large ziploc bag and the chicken in the another. Add the marinade to both and leave them in the fridge for at least 30 minutes. When they've finished marinating, preheat the oven to 425 and start skewering. I've recently started putting only one ingredient per skewer, just in case the ingredients cook at different rates. You can use a 9x13 inch pan as a rack, or put the kabobs on a cookie sheet. Make sure to turn them once or twice if you choose the second option. Cook for 10 to 20 minutes. Take the chicken out as soon as it's cooked through, but you can leave the vegetables in until they are as soft as you like.

Sides: I like to use yellow rice as my side. It is a Spanish rice flavored with saffron and it is amazing. I like the brand Vigo but I know Zatarain's also makes it. I usually find it in the foreign foods aisle.

Leftover Ideas: Southwest Chicken Salad Sandwich: Put the remaining fruit, chicken, and veggies in the food processor with some mayo. I process mine until is is a paste, but you can hold off and keep it chunky if you like. Slap the mixture on some toasted bread and you've got a delicious lunch!

Welcome!

2008-09-02T18:51:00.001-06:00

Yes I know. There are a million recipe websites and blogs out there right now, so why on earth do I need to create my own? Because, alas, I am not Martha Stewart. I'm not even Rachael Ray--who has a lot scarier recipes than she would lead you to believe. Most of those websites and blogs were designed for all the Stepford wives out there who have cooking microchips built right into their hard drives, and I, a mere mortal could never even dream of concocting the items contained therein. But I do have to cook something, and after only eight months of this whole wife thing, I need some more ideas. That is where the recipe exchange comes in. I find the process of putting a new dish on the table every night overwhelming, and I don't think I'm alone in this feeling. I figured if a group of busy moms, students, and beginning chefs pooled their resources, they would have a lot easier time of things. If you are a gourmet, look elsewhere, because I would like to propose some rules to keep this little exchange friendly to those of us who are microchip challenged:

Ingredients:

not too expensive
not too many
not too strange

Difficulty: beginner to intermediate.
Time: as short a preparation time as possible!
Pictures: please provide one, we want to know what we're making!
Labels: if this blog gets as big as I would like it to, we need an easy way to search it. Labels like chicken, crock pot, side, weight watchers, and garlic would be very helpful!
Sides: some of us--meaning me--have trouble in this area. If every meal included a suggested side dish and maybe even a side dish recipe, I might actually make a side dish!
Plagiarism: None of that here! If it isn't your creation give credit where credit is due!

Okay, so I hope nobody is scared away at this point, because I want this blog to be a safe haven for us normal people. No more scouring the internet for scary recipes that are way beyond our ability level. No more having to trust strangers and their idea of what passes for a good meal. Now you can see what your friends--and hopefully, your friends' friends--are putting on the table every night. If you want to contribute--and I hope you do--post a comment and I will add you. If you have a friend you think would be interested, I want her! The more help we have the better! I have a goal of 365 trusted, tried, and true recipes and I can't do it alone! I hope you'll all join in this little project so we can make it a success.

Happy Cooking!