Cooking Light's Apricot Glazed Grilled Chicken and Light & Fresh Potato Salad

Tonight, you are getting two...yes, two...Cooking Light recipes in one meal. The grilled chicken recipe I found in the June issue of the magazine. The ingredients list is short, and it looks easy enough to prepare. The reviews are promising. All in all, it looks to be a good recipe. However, despite the "all systems go" signals I am getting on this dish, I am a little skeptical. Again, the instructions ask to remove the chicken skin. Ugh. Considering my attempt at the Cooking Light fried chicken recipe sans skin, I don't know if I am going to follow the instructions precisely. The last time I removed the chicken skin, it did not go so well for me. What to do?????? I guess I will have to see how I feel about it later on. Since it is my first run through this recipe, I may take it off. I am really not sure how to handle the skin situation.

For the second recipe, I went on the Cooking Light recipe website and did a search for potato salad. This version seemed easy and tasty, again with good reviews. I thought I would give it a go. We have been having a lot of picnic-y type salads lately (i.e. broccoli slaw, pasta salad, etc.) (really, only those two), but I really like those types of food in hot weather. Summer has officially arrived here in Phoenix, so it is a little sweltering. I think this weather definitely qualifies for picnic salad weather.

Cooking Light's Apricot-Glazed Grilled Chicken
Adapted from the June 2009 issue

Ingredients:
Ingredients
3 tablespoons apricot preserves
2 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
4-6 bone-in chicken thighs, skinned
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Directions:
1. Combine first 4 ingredients in a small bowl, stirring well.

2. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.

3. Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.

4. Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.

Jen's Notes:
The original recipe features different cuts of bone-in, skin-on chicken. I only have thighs. Feel free to use what you like or have on hand. I think as long as you have 6 pieces of chicken the ingredients ratios will work in this recipe. That's my opinion, and I am stickin' to it!

Cooking Light's Light & Fresh Potato Salad
Adapted from the website recipe, dated April 2008

Ingredients:
DRESSING:
1/4 cup seasoned rice vinegar
2 tablespoons canola oil OR extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

SALAD:
5 cups cubed red potato (about 2 pounds)
1/2 teaspoon salt
1 cup chopped peeled cucumber
3/4 cup fresh diced tomatoes
3/4 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/4 cup chopped green onions
1 (2 1/4-ounce) can sliced ripe olives, drained

Directions:
1. To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.

2. To prepare salad, place potato and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain.

3. Add potato to dressing in bowl, tossing gently to coat; let stand 15 minutes. Stir in cucumber and remaining ingredients; toss well. Cover and chill.

Jen's Notes:
The recipe notes indicate to mix the dressing and potatoes while the potatoes are still piping hot. This will allow better absorption and flavors to permeate the salad.



The Result:
Both these recipes were really good, and probably ones that I will make again. We really liked the chicken recipe...the apricot glaze was very yummy. The chicken was definitely the star of the meal! I did end up taking the skin off, and it was not a problem. I am so relieved that I did not have another chicken skin problem like I did the other night! I think the difference was the grill cooking method vs. pan frying (from my previous post a few days ago). The chicken stayed moist and flavorful, even without the skin.
I actually ended up making two batches of the glaze. The first batch I put in a zip top bag and ended up marinating the chicken in the glaze for a few hours. Then, I made a second batch and basted the chicken with it, as directed in the recipe. I don't know if both steps are needed, but our chicken sure was delicious!!!

The potato salad was very tasty, too. I loved the combo of the veggies, potatoes, and vinegary dressing. Yum!!! The husband protested because there were tiny cucumber chunks in the salad, but he just picked them out. The only issue I had with the salad was that I ended up adding more salt, pepper, oil, and rice vinegar. When I combined the hot potatoes and the dressing, the potatoes absorbed all the dressing really quickly. The potatoes ended up being a tad under-flavored and dry, as a result. I quickly added some of the additional ingredients over the top of the finished salad and then remixed it all. Thankfully, that did the trick...the potato salad was then perfectly balanced. If you decide to make this, make sure to taste and adjust the seasoning as you go along. Overall, this is a great healthy and tasty potato salad recipe.

Dinner Out

The husband, boy, and I are going to have dinner out tonight. My mother in law was nice enough to get me a Carrabba's Italian Grill gift certificate for Mother's Day. I really like Carrabba's, so this gift certificate has been burning a hole in my pocket! I will be back tomorrow with another new Cooking Light recipe.

Jen's Baked Buffalo Chicken Tenders with Ranch Dipping Sauce & Beth's Broccoli Slaw

I love Friday! It is all about the promise of a fun weekend that I look forward to with child-like enthusiasm. Also, I really look forward to having the husband home for a couple days. Since Friday night is typically fun, I like to serve something for dinner that reflects the mood. I think Buffalo Chicken Tenders does just that. After all, it is a fun dish and not too much of a hassle to make. Hooray for Friday!

Jen's Baked Buffalo Chicken Tenders with Ranch Dipping Sauce

I think I will serve this dish with my friend, Beth's Broccoli Slaw recipe. Yum!!!

Beth's Broccoli Slaw

Both dishes are Friday night winners, for sure.

Jen's Bean Tostadas

My mom splits her time between Arizona and Colorado. She goes back and forth throughout the year, dividing her time between her home in Northern Arizona and her boyfriend's ranch in Southern Colorado. On her recent visit to my house, she brought me a gallon jug of dried pinto beans that she procured directly from the grower. Rather, she has a 25 lb. bag of beans in Colorado and she brought me some of those, in a gallon jug. Apparently, the area in CO. in which she lives is famous for it's pinto and Anasazi beans. Who knew!!! Anyway, I soaked and cooked some of the dried beans (see below recipe) to use later this week. They are sooooo much better than canned, I can't even describe the superior flavor and texture...just know dried beans kick canned beans arse. So, with my bean bounty I decided to make tostadas. Here are the two recipes I used for bean cooking and the tostadas themselves. We have a busy day planned, so I need a relatively easy dinner for this evening. These beans/tostadas should fit the bill. I am looking forward to dinner tonight. It will be nice to have a vegetarian meal again!

Jen's Slow Cooker Beans

Have I mentioned that I love the concept of the slow cooker, lately????? I do. I really do.

Jen's Bean Tostadas


I swear, we never get sick of Mexican food around here. Just last night, the husband proclaimed that he could not live without good Mexican food. I agree. Also, I think Mexican food is so versatile. It can be super-light or ultra-fattening...depending on how you prepare it. Either way, it is delicious.



The Result:
Delicious!!! We loved these tostadas!

Rick Bayless' Red Chile Steak and Beans

The first time I encountered this dish was while I was
looking through my copy of my Mexican Everyday cookbook. I must admit, I totally dismissed this recipe. I flipped past it to get to some other, more exciting dishes. Don't get me wrong...this recipe looked tasty enough; but I really did not have a sense of how the dish was supposed to come together. My initial impression was that it was just beef and beans...nothing more, nothing less.

Okay...fast forward to a few months later. I was excited to see Rick Bayless on one of my very favorite shows on PBS, called Chef's Story. I never know when it is on, and I don't think they are still airing new episodes; but I have my DVR set to record any of the old one's that pop up on the programming radar. Luckily, I did not miss the Rick Bayless episode. Rick talks about his career and then does a demo recipe at the end of the show. This dish was the recipe. Oh man, the husband and I were both drooling by the time he was finished with his cooking presentation. It looked awesome! Meat and beans...yes. BUT...meat and beans in a sumptuous, spicy, chile gravy. YUM! I had no idea gravy was involved!!!! Knowing that would have made this meal more of a priority, for sure.

I went back to my cookbook and looked at the ingredients list, and realized I had everything on hand to try it out myself. Score! So, tonight is the night. I am pretty excited to make this dish, to say the least. I think I will serve it with some warm tortillas, and a zucchini/yellow squash combo for a side item. I will let you know how it turns out.

Rick Bayless' Red Chile Steak with Beans
Makes 4 servings

Ingredients:
2 tablespoons pure olive oil
Two 10-ounce ribeye steaks, trimmed of excess fat, cut into 1-inch cubes
Kosher salt
1 medium white onion, sliced 1/4 inch thick
2 tablespoons rendered bacon fat
2 tablespoons ground ancho chile powder
1/2 tablespoon ground chipotle chile powder
2 garlic cloves, finally chopped
1 tablespoon all-purpose flour
1 1/2 cups beef broth, plus additional as needed
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano, preferably Mexican
One 15-ounce can diced fire roasted tomatoes in their juice
One 15-ounce can pinto beans, drained or 1 3/4 cups home-cooked pinto beans, drained
Cilantro sprigs, for garnish
One scallion, thinly sliced, for garnish

Directions:
In a skillet or sauté pan large enough to hold the meat in a single layer, heat the oil over medium-high heat. When the oil is hot, add the meat. Season with salt. Let the meat sear on each side, turning only after each side has browned. Be careful to keep the meat rare as it will cook more in the sauce. Stir in the onions. Once the onions have browned, using a slotted spoon, transfer to a plate.

Reduce the heat to medium. Add the bacon fat, followed by both chili powders, garlic, and flour. Cook, stirring constantly with a wooden spoon to make a thick roux-like mixture, about 1 minute. Whisk in half of the broth and bring to a boil. Add the remaining broth and sprinkle in the cumin and oregano. Add the tomatoes and juice and bring to a boil. Stir in the beans, reduce the heat to medium-low, and simmer gently for 10 minutes. Season to taste with salt.

If the sauce has thickened beyond the consistency of a light cream soup, thin with a little more broth. Add the meat and onions to the pan. Simmer for 2 to 3 minutes until the meat is heated through. Garnish with the cilantro and thinly sliced scallions. Serve immediately.



The Result:
This is my new favorite Rick Bayless recipe! Yes, it's true. This was fan-freakin'-tastic! I don't even know how to put into words how much I loved this dish. Seriously, I was sad when my plate was empty. I considered licking it, but that is a little impolite. (After all, I am a mother and I don't want to teach my son that licking the dinner plate is okay.)
I served this dish over some white rice, because the gravy was too good to not have over rice. Ummmm....rice soaked with chile gravy. Awesome! This reminded me of almost a mole sauce, but it took way less time. I cannot stress how much I loved this meal! All I can say is try it for yourself, and you will see what I mean.

There is one thing I need to mention about the preparation, though. I goofed and added too much beef broth to the dish. My sauce wasn't thickening properly, at first. There was just too much liquid and not enough flour from the roux. However, I am happy to report that this was an easy fix. I just added a tablespoon of butter to a microwavable dish with 2 tablespoons of flour. I melted the butter into the flour in the microwave for 30 seconds and mixed it with a fork to combine. Then, I added a little of the too-thin pan liquid to my flour/butter. Once that was mixed, I dumped the whole concoction into the main pan and whisked. It worked like a charm...the sauce thickened perfectly and there was no uncooked flour flavor.

This dish is a definite keeper! I am sure you will see it on my table again soon.

Cooking Light's Pan Fried Chicken

When I got my current June issue of Cooking Light magazine, I knew I would have to try the cover recipe pronto. It looks absolutely mouth-watering, and I was intrigued by the mix of spices in the breading. Also, I could definitely use a good recipe for a healthy version of fried chicken.
I did have something completely different planned for tonight's dinner, but I needed to scrap it, anyway. My other recipe used dried and soaked beans, but I totally forgot that I needed to do that last night. Darn dried beans!!! I love that they are so cheap and flavorful, but I hate the soaking time (or lack there of). Oh well, I will get my beans soaking now, so they will be ready for tomorrow night's meal. This chicken recipe was actually slotted for later in the week, but I am excited to try this dish sooner than I anticipated.

I think I will serve my chicken with some leftover pasta salad and a side of veggies. This meal should be perfect summertime fare.

Cooking Light's Pan Fried Chicken
adapted from June 2009 issue

Ingredients:
4-5 chicken thighs, skin removed
1/4 cup of canola oil
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon ground ginger
1/2 teaspoon hot paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine sea salt

Directions:
Remove skin from chicken (if needed), and set aside.

Sift together first 6 ingredients; place mixture in a large zip-top plastic bag. Sprinkle salt evenly over chicken. Add chicken, one piece at a time, to bag; seal. Shake bag to coat chicken. Remove chicken from bag, shaking off excess flour. Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve remaining flour mixture. Loosely cover chicken; chill 1 1/2 hours.

Take chicken out and let chicken stand at room temperature 30 minutes. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.

Heat oil in a large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium-low, and cook 25 minutes or until done, carefully turning every 5 minutes.

Line a clean cooling rack with brown paper bags; arrange chicken in a single layer on bags. Let stand for 5 minutes.

Jen's Notes:
Here are the recipe notes from the magazine:

The key to success with this recipe is even heat. If the oil gets too hot, the chicken may brown too quickly before fully cooking. You can lower the heat, or brown the chicken on the stove top and then cook in a 350° oven until done. If the oil is not hot enough, the chicken will absorb too much of it. Omit spices in the breading, if you prefer.

Also, I think I read that the paper bags are a must. If you line the drain tray with anything else, the oil could get reabsorbed by the chicken. The brown paper bags wick the oil away from the meat.
I needed to change up a couple items from the original recipe, so the version above has some minor changes. Most notably, the original recipe calls for peanut oil and I don't have any. I am substituting canola oil instead.



The Result:
Well, this looked a lot better than it actually tasted. I am a little disappointed! The chicken was bland, bland, bland. I think there were several issues with this recipe that all contributed to the flavor problems of the results.
First, I think that the ratio of spices to flour was way off. The amount of each of the spices needed to be increased to make a bigger impression. Otherwise, it was just flat and boring. Seriously, nothing special. I think if the spices were more pronounced, then this would have been a better recipe.
Another issue was this: fried chicken without skin is just weird. I understand that they were trying to make fried chicken healthier. I also understand the idea of cutting fat and calories by getting rid of the skin. However, I firmly believe that removing the skin, even in a healthy recipe, is a big mistake. The top of the chicken that had direct contact with the pan was very dry. There was just not a buffer from the heat to keep the meat juicy. The underside of the chicken was cooked okay, but the best part of the meat was tasteless and had a 'stick-in-the-throat' type of texture. I think in order to get a brown crust AND keep the chicken moist, the skin is necessary. Maybe some recipes are not meant for a healthy make over...ummmmm...like FRIED CHICKEN !?!?!?!?!?

(PS-I followed the instructions, and monitored the oil carefully, so I am confident I didn't screw it up.) (Could not having peanut oil have made that big of a difference??? My oil kept temp and did not burn, so I can't imagine that it would have mattered.)

Finally, I think that this particular technique is a pain. There are two different rest periods during the cooking process. During the first period, the chicken rests for 1 1/2 hours in the fridge. Okay...why???? Maybe so the breading adheres better, is my guess???? But is that step necessary???? I don't think so. Then there is a second rest period where it rests for an additional 1/2 hour so the chicken can come to room temperature. I understand why a protein item would need to be brought to room temperature before cooking (I usually do that anyway), but two different, long rest periods seemed excessive. I just don't have the patience for that.

Overall, I don't think I even care enough to try and "fix" this recipe...so I don't think I will be making it again. I am really surprised that a Cooking Light cover recipe would be so underwhelming!!!

Jen's Italian Greek Pasta Salad

The family and I are going to a potluck, Memorial Day BBQ this afternoon. My contribution to the potluck is a version of my normal Italian pasta salad recipe. I decided to make it more Greek-inspired to see how it would turn out. All I can say is yum, yum, yum! I like the Greek version as much as the original recipe.

Here is the link to my original version...

Jen's Italian Pasta Salad

Here is the new Greek version...

Jen's Italian Greek Pasta Salad

Ingredients:
1 bag of cooked multi colored pasta spirals, drained
1 small OR 1/2 of large red onion
1 small can of black olive slices
3 tomatoes, seeded and diced
1/2 English cucumber, diced finely
2 Tablespoon of fresh parsley, chopped
1 bottle of Newman's Own Light Italian Salad Dressing
salt and pepper to taste
1/2 cup of feta cheese
1/4 cup of green onions, white and green parts, diced

Directions:
Cook and cool pasta. Combine pasta with all other ingredients and mix thoroghly. Let sit so flavors may combine for minimum 2 hours (overnight is better). Serve cool or at room temerature.

******************************

On another note, I cleaned out my freezer last night and found some protein items that are getting a "little long in the tooth" (i.e. old...I don't know why I just didn't say old in the first place). For the rest of the week - and maybe next week, too - will be dedicated to using up what I already have on hand and all of my freezer finds. That means I will be short on vegetarian recipes for the next couple of weeks. I will get back to my three vegetarian meals per week, after I get a good handle on my food supply.
I am, however, making an effort to buy more fresh fruits and vegetables. I love the summer bounty of fresh produce. I am trying to incorporate more fresh fruit and veggies into every meal, too. For example, instead of snacking and having dessert at night, we have been having fresh fruit after dinner instead. It really keeps my 9pm sugar/chocolate craving at bay!

Leftovers

My In-Law's were nice enough to drop off some of their extra party food, since they had a ton of leftovers...way more than two people could manage to eat on their own. That means no cooking for me tonight!!! Hooray! I was really not excited about the prospect of cooking dinner tonight, anyway. That party food could not come at a better time for us. I love little unexpected surprises that make my life easier!
We have a Memorial Day BBQ tomorrow afternoon, so I am off the hook again. This is shaping up to be one relaxing weekend for me! I will be back on Tuesday with my normal dinner routine.

Dinner Out

There is really nothing exciting to report for last night's meal. We spent all days at my In-Law's yesterday, helping them get ready for a party. We pretty much ate dinner on the run, and we didn't get home until almost bedtime. It was one of those hectic and exhausting days. I will be glad to spend the rest of my weekend at a much more leisurely pace.

Jen's Stuffed Peppers

I am feeling a bit lazy today, due to the overcast weather here in Phoenix. It is a nice break from all the heat/sun. I decided to make a traditional family favorite in the slow cooker tonight, so I would have more time to relax and read. The husband took our son to a tot's golf clinic, so I temporarily have the house to myself. There are about a hundred other, more productive, necessary, things I could be doing right now, but I chose to fritter away my afternoon with a book instead. (Albeit, a very interesting book...In Defense Of Food: An Eater's Manifesto by Michael Pollan.) (Seriously, it is fascinating!)

So, here is my recipe for Stuffed Peppers. We are having this dish with a side salad, and a small baked (microwaved) potato.

Now, back to my book!!!

Jen's Stuffed Peppers

Hooray for lazy afternoons!

Claire's Pork Chops and Swamp

This is a recipe that my friend, Claire made for us on our trip. My son and I both loved it, so I decided to adopt it and make it at home. This dish is an old family recipe that was passed down on her grandfather's side (I think that's right). When Claire was little, her and her brother starting calling the gravy "swamp" and the name stuck. Typically, they serve this meal with mashed potatoes, and I don't think I am going to deviate from tradition. Why mess with a good thing???? This meal is so homey and comforting, I am really looking forward to having it again. Below I am going to reprint the recipe as she has written it, then link to one of her blog reviews that has photos on how to make it. Once you see the pics, you will understand why I had to copy this dish 'post haste'!

Claire's Pork Chops and Swamp

Ingredients:
4 pork chops (I like boneless but you can use bone-in)
yellow mustard
flour
canola oil
1 packet dry noodle soup mix (like Lipton)
Water (about 2 cups, more if needed)
salt and pepper to taste (optional)
1 chicken bouillon cube (optional)

Directions:
Spread each side of the pork chops with mustard, then dredge in flour. Heat a few tablespoons of oil in a frying pan and add pork chops. Brown on each side. Sprinkle one packet of noodle soup in pan around the pork chops (not on the pork chops). Add water to pan to about the top of the pork chops. Cook on medium heat for about 20 minutes, stirring "swamp" and adding more water as necessary (i.e. as it reduces adjust amount of water to get proper gravy consistency). Serve with mashed potatoes using swamp as gravy.

Claire's Pork Chops and Swamp Review with Photos

Here is the link to my mashed potatoes recipe:

Jen's Garlic Mashed Potatoes

I am really looking forward to dinner tonight!



The Result:
Ummmm.....I heart Pork Chops and Swamp! I figured out why I like it so much...it is the mustard crust on the pork that melts into the noodle soup, creating a flavorful gravy. Seriously, that is the beauty of Swamp!!! This recipe is a definite keeper. The husband and boy gobbled it up, so I predict that this will become a family favorite of ours, too. Again....yum, yum, yum!

I served this dish with glazed carrots and added a couple little extras to put my spin on this dish. For instance, I added salt and pepper to the flour mixture, so the pork would be slightly seasoned going into the pan. Then, I added a chicken bouillon cube to the water; for no reason other than I wanted to see what it would do. Turns out, I liked the bouillon cube. It just gave it a little oomph...a slight hint of chicken-y goodness. I added my changes to the original recipe as 'optional' items. Also, I noted that I used canola oil (the original recipe just says "oil". I think canola or vegetable oil is the way to go, since they don't break down over high heat and you can get a nice brown crust on your pork). My changes certainly aren't necessary, I just wanted to play around with the recipe a little (yes, I know...I messed with a good thing). Trust me, the original version is pretty much perfect!

Claire, thanks again for sharing this dish!!!

Edamame and Mushroom Risotto

I am on the fence about dinner tonight. While I really like this dish, I don't know if I am in the mood for it, per se. I am a fickle creature, I know. I have been drooling over some recent Pioneer Woman/Pastor Ryan recipes on the Pioneer Woman website, and I think that is part of the problem. Nothing I have planned looks as appealing as what they have been cooking over there. Alas, this was the meal that I put on our weekly meal plan. It is a solid vegetarian choice, and I need to use the mushrooms that I purchased for this recipe. I am not going to succumb to the temptation of changing my mind at the last second...I am just going to stay strong and make what I already have planned. Besides, the husband loves this risotto. (If that is not a ringing endorsement, I don't know what is...)

Edamame and Mushroom Risotto

I am probably not going to make any changes, take a new photo, or do another review of this recipe. My previous post does this dish sufficient justice. The funny thing is that I really liked this dish the first time we had it. I don't know why I am so "blah" about it now! Oh well. Maybe after tasting it again I will be more enthusiastic.

Update:
This was still awesome! I don't really know what my problem was with not wanting this dish tonight. I am sticking to my original thoughts about this dish...yum-o!

Karen's Baked Pesto Salmon

I love easy and tasty salmon recipes, and this one delivers on both fronts. I am always at a loss with what to do with salmon, and most of the recipes I try are just okay. Not this one...this recipe is exactly what I have been looking for. I've finally found a go-to salmon recipe!!!
Claire's mom, Karen, made this dish for one of our meals in San Diego. The moment I tasted it, I knew I had to copy it as soon as I got home. I would have never had thought to pair salmon and pesto together, but the flavors meld perfectly. When Karen made it, I think I actually had "thirds" on the fish. It was so freakin' delicious!!!

I am going to pair our salmon feast with some steamed veggies and a wild rice pilaf blend from Trader Joe's. As always, I am looking forward to a great dinner. Thanks for the yummy recipe, Karen! (I hope I rewrite this recipe accurately...I am going off of memory, and that can be dangerous.)

Karen's Baked Pesto Salmon

Ingredients:
3-4 6 oz. salmon fillet pieces OR 1 large (1-2 lbs.) salmon fillet, with skin on
1 jar of pesto OR 1 cup of homemade pesto
cooking spray

Directions:
Preheat oven to 350 degrees. Coat cookie sheet with cooking spray. Place salmon fillets on cookie sheet (skin side down, if applicable). Sprinkle a little bit salt and pepper on fish. Pour pesto on salmon fillet(s), spreading with the back of a spoon, so the fish is evenly covered. Bake at 350 degrees for 20-30 minutes, or until desired doneness is achieved. Remove from oven. If skin is present, lay knife parallel to the skin(horizontally) and wiggle a sharp knife between skin and flesh until the meat of the fish is cut loose and the skin is removed. Serve and enjoy!

Jen's Notes:
I am using frozen (then thawed) salmon fillets from Costco. Also, I can tell you first hand that this meal goes great with a glass of crisp, chilly white wine!



The Result:
Hands down, this is my new favorite salmon recipe! It is awesome! The husband and boy loved it, too. They both agreed this dish has been the best 'at-home' salmon recipe to date. The husband identified that the olive oil in the pesto gives the fish a slightly buttery flavor. I agree...the pesto/olive oil literally makes the fish luscious. I used some homemade pesto that I had frozen/thawed, and that was all that was needed. A 25 minute cook time prepared the fish to a perfect doneness. Fan-freakin'-tastic!!!

(As a side note: Both the husband and Claire pointed out that I use the adjective "fan-freakin'-tastic" a lot. I was using that particular word as a kind of 'good recipe identifier'. When I liked something, I would just quickly scan the comments and if I saw the word "fan-freakin'-tastic" I knew that the dish was a winner. It seems like I have a limited vocabulary, but truly, I was using that word on purpose. At Claire's suggestion, I decided to create a "fan-freakin'-tastic" tag to try and cut down on my over-use of that word. We will see how it goes.)

Potato Gnocchi and Mushrooms in Gorgonzola Sauce

I posted this dish about a week or so ago...right before my vacation. My friend, Claire made this recipe for lunch one day, and I fell in love. I needed a vegetarian meal for this week, so I thought I would try my hand at this dish tonight. My husband is not a Gorgonzola fan, but I hope he comes around. The blue cheese flavor isn't overpowering, it is just a nice undercurrent. It almost tastes as if wine is added; but as you can see by the ingredients list, there isn't any wine present. The melted Gorgonzola/blue cheese sauce just adds a little complexity that kinda tastes like wine. In my mind, that is never a bad thing.

The only change I am making is that I am adding some toasted walnuts for garnish. I love the crunch and flavor of toasted walnuts with Gorgonzola, so I am confident that it will pair nicely. I think we will just have a side salad with some homemade dressing to go with this meal. I just hope my family loves this recipe as much as I do. Keep your fingers crossed for me!


Potato Gnocchi and Mushrooms in Gorgonzola Sauce

Ingredients:
1 Tbsp olive oil
12 ounces mushrooms, thinly sliced
1 pound frozen potato gnocchi
2 garlic cloves, minced
1/4 cup milk
3 ounces Gorgonzola or other blue cheese, cut into small dice
2 Tbsp minced fresh parsley
1/4 tsp salt
Generous seasoning of freshly ground black pepper
Toasted walnuts for garnish (optional)

Directions:
Bring a large stockpot of water to boil. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and saute until they render their juices, then reabsorb them and begin to get dry, about 10 minutes. Stir often.

Drop the gnocchi into the boiling water and cook until tender, about 7 minutes. Add the garlic to the mushrooms and cook 2 minutes, tossing frequently. Pour in the milk and bring to a boil. Stir in the blue cheese, parsley, salt, and pepper and toss.

Drain the gnocchi and add it to the skillet. Toss 1 minute, or just until the cheese melts. Garnish with toasted walnuts (optional). Serve immediately.



The Result:
The boy and I LOVED this dish. The husband...not so much. I was arrogant to think I was going to change his mind. I mean, he really dislikes blue cheese of any kind...I am talking dislikes with a passion. I give him credit, he gave it a shot. He ate about 1/4 of his dinner before proclaiming it was not for him. I am glad that he gave it a chance. On the other side of the spectrum, my son cleaned his plate (and so did his mother). Cleaned plate!!!!! Those of you with (or have had) a three year old know how rare that feat truly is! I was a happy mommy.
I liked the addition of the walnuts, too. I think I will keep them in the recipe, if I have them on hand. Either way, this dish is delicious. I will still make this dinner occasionally, but I need to have another sauce ready to go for the hubby.

Jen's Slow Cooker BBQ Pork Ribs with Favorite Mac and Cheese

I found some bone-in country style pork loin ribs on sale the other day for a song. Seriously, two packages of ribs were $3 total. I love a bargain, so I could not resist! I decided to adapt my mom's BBQ rib recipe to the slow cooker, and see what happens.
Typically, my mom starts her recipe by boiling her ribs in a seasoned beer mixture first. After the ribs are partially cooked, she takes them out of their beer bath, slathers them with BBQ sauce, then grills 'em up. They are sooooo fall-off-the-bone tender and delicious...yum! I haven't had her ribs in quite awhile, and they sound so good. I decided to go a less traditional route and try the same idea in the slow cooker. It is about a billion and a half degrees here today in Phoenix (not really...but it is darn hot), and I did not want to heat up my kitchen. Also, we have "family swimming fun" planned after my son's nap, so I certainly don't want to babysit dinner. I would rather goof around in the pool.

I think I will serve my ribs with a side salad, some Favorite Mac and Cheese, and a veggie of some sort. Dinner cannot come soon enough!!!

Here is the link to my mac and cheese recipe:

Favorite Mac and Cheese

Now on to the ribs...

Jen's Slow Cooker BBQ Pork Ribs

Ingredients:
cooking spray
6-8 bone in pork loin ribs
1 bottle of your favorite beer
4 smashed cloves of garlic, peeled
1 Tablespoon dried minced onion
1 teaspoon of garlic powder
salt and pepper to taste
1 cup of BBQ sauce, your choice

Directions:
Spray inside of slow cooker with cooking spray. Place ribs in slow cooker and season with salt, pepper, minced onion, garlic powder. Add smashed garlic cloves on top of ribs. Cover ribs with beer. Cook on high for 2-4 hours (my slow cooker runs hot so I am cooking for 2 hours on high). When time is up, remove pork ribs to a clean platter. Pour most of the beer out of the slow cooker, leaving 1/2 cup behind in the slow cooker. Discard the rest of the beer. Add ribs back into slow cooker. Cover meat with BBQ sauce. Cook on high for an additional hour or until ribs are thoroughly cooked.

The Result:
I forgot to take a photo...oops!!! This turned out really good. I am pleased with the effort, for sure. It did not have that "grilled" flavor, but overall it was satisfying. The meat was still tender and juicy; plus, it soaked up the flavors of the spices and beer nicely. I will definitely make this version again.

Quick and Easy Mexican Chicken

I had a great time in San Diego, but I am happy to be home. I really missed my husband and my crazy pets, and there is nothing like sleeping in your own bed! (My 90 lb. Doberman must have missed me too, because he is literally sitting on my lap as I type this...it's a little awkward trying to balance a laptop on the dog.) We had a blast, but being away makes me appreciate home so much more. Although, I must say, I oddly miss hanging out with Claire and her mom. They are fun ladies and we laughed a lot this past week!
I picked up some new dinner ideas while I was gone, so I am excited to work these meals into my repertoire. We all took turns making dinner on our trip to cut back on food expenses. The dinner selections were all very yummy. Claire's mom, Karen, made a simple but awesome 'Pesto Salmon' that I am going to copy this week. It was fan-freakin'-tastic! Also, Claire made one of their old family favorites called 'Pork Chops and Swamp'. Yum! This dish was so homey and comforting, I know my husband will love it as much we did. I have already worked both meals into my menu plan, and I am very excited to try them on my own.

Tonight's dinner is husband's choice. Since he had to fend for himself for almost a whole week, I thought that making him one of his favorite home cooked meals would be nice. I know, I know...I am a good wife. I think I will serve this chicken with a side of saffron rice with black beans, a salad, and glazed carrots.

Quick and Easy Mexican Chicken

I am looking forward to cooking in my kitchen again, too. I think this will be a good meal to help me ease back into the swing of things around here. It is delicious and fast to put together. My husband made a perfect choice!

Vacation

As you may have guessed from reading my other posts, I am going on vacation. Be back soon. See you in about a week. I will send you a postcard (probably not). Bye.

White Chocolate Chip Cranberry Oatmeal Cookies

Here are some more cookies for San Diego. (I enjoy eating cookies while on the beach).

White Chocolate Chip Cranberry Oatmeal Cookies From: recipezaar.com/recipe #112683

Ingredients:
3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups quick-cooking oats (not instant)
3/4 cup dried cranberries
6 ounces white chocolate chips

Directions:
1. Preheat oven to 375°F.
2. In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
3. Add in egg and vanilla extract and mix until combined.
4. Add the cinnamon, baking soda, salt and flour and mix well.
5. Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
6. Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
7. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

Cherrios Breakfast Cookies

I made these for our San Diego trip. They are yummy. Yeah...that is all I want to say about that.

Cherrios Breakfast Cookies
From: recipezaar.com/recipe #142860 (by hellokitty)
(Adapted from the Cherrios website)

Ingredients:
1 1/4 cups sugar
1/2 cup butter or margarine
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups whole wheat flour or all-purpose flour
1 cup old fashioned oats or quick-cooking oat
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios toasted oat cereal

Directions:
1. Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
2. Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
3. Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
4. *If using spread, use only stick that has more than 65% vegetable oil.
5. High Altitude (3500-6500 ft): Increase bake time to 14-16 minute.
6.( The recipe doesn't say how many servings it comes up with, but I went with 12 cookies, but of course, if you want Jumbo ones then they will be bigger and you will get less cookies).

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Jerk Chicken with Cool Pineapple Salsa (CEiMB)

I am leaving for San Diego tomorrow and I won't be home for the Craving Ellie in My Belly recipe that I chose for our group, so I decided to make it early. I also needed something for dinner tonight, and I thought why not kill two proverbial birds with one stone. See, I am always thinking!!! I am going to leave the commentary short, because I have a ton of packing to do and I am still feeling kinda crappy overall. Procrastination has always been my strong suit!!!

Jerk Chicken with Cool Pineapple Salsa (CEiMB)
2007, Ellie Krieger, All rights reserved

Ingredients:
For the salsa:
1 tablespoon honey
1 tablespoon lime juice
1 cup finely diced pineapple
1/3 cup finely diced, seeded English cucumber
1 tablespoon chopped fresh mint leaves
For the chicken:
4 teaspoons olive oil, divided
4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to 1/2-inch thick
1 cup chopped scallions (about 6 scallions)
1/2 Scotch bonnet or habanero chile pepper, seeded and finely minced (wear gloves when handling)
1 clove garlic, minced
1 teaspoon grated fresh ginger, or 1/4 teaspoon ground
1 teaspoon allspice
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
1/2 cup low-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice

Directions:
For the salsa:
In a small bowl whisk together the honey and the lime juice. Combine the pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside.

For the chicken:
Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side, or until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.

Add the remaining 2 teaspoons of oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 30 seconds over a medium heat. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes. Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce.

Serve with the pineapple salsa.

Yield: 4 servings (1 serving is 1 chicken breast, 2 tablespoons of sauce and 1/3 cup of salsa)





The Result:
I thought this dish was good, but my husband was not crazy about it. He is a hater of all things cucumber, so it was hard to convince him that the dish was good. I liked the complex blend of flavors...sweet, spicy, savory. My husband is more of a fan of clean flavors, so again not a winner for him. Honestly, his personal preference is not to mix spicy/sweet combinations, and he is not a fan of fruit and meat together either. Picky, picky! I love all those little complex tidbits of taste, so this dish was most satisfying for me. I served this dish with a side of some broad green beans and a small baked potato. Yum! Despite the mixed reviews from my family members, I liked this dish a lot and thought it had an interesting punch.

Jen's Chicken Tortilla Soup

So, I went to bed Thursday night with a slight tickle in my throat. No big deal, right??? Wrong. I woke up in the middle of the night with a fever, and my throat felt like it was on fire. Ugh. I got myself into the doctor's office first thing Friday morning, and low and behold....strep. STREP! Not only strep, but strep with a temperature of 102.5!!! I hate being sick, and unfortunately I think my immune system sucks lately. Every little bug that goes around I end up catching. I don't know why...I am a clean and health-conscious person! It is frustrating. All I can say is that I am in a lot of public places where lots of kids hang out(i.e. train park, zoo, library, etc.), so that must be where I catch all these lovely little bugs. I am just going to start bathing in an alcohol-based hand sanitizer. Anyway, here was our dinner last night:

Jen's Chicken Tortilla Soup

The husband made this soup for us yesterday, since I was pretty much out of it. This soup is so comforting and soothing, with just the right amount of spicy zip to it. We were supposed to go out for a fancy dinner, but we had to can the whole idea due to my sickness. I am going to San Diego on Sunday (tomorrow), so I think we will just have to celebrate Mother's Day when I get back. I am feeling better, and I am amazed at the difference that 24 hours of antibiotics can do for a girl. At least I should still be able to go on vacation! Whew!

Tater Tot Casserole (AKA "The Dark Mistress")

The idea of transitioning from an uber-decadent meal like last night's risotto and garlic bread, to tonight's selection of Tater Tot Casserole is kinda funny to me-in an ironic sorta way. I mean, really....this dinner is a complete 180 degrees from our dinner last night. Seriously, I giggle a little when I think about it. It just goes to show you how all over the board we are in what we like to eat. Tater Tot Casserole is good comfort food in my book. Food snobs would certainly sneer at both the Tot and the casserole.

(Admittedly, I have had my issues in the past with accepting my love for this tot/casserole combo. There is always a little shame that goes along with cooking with condensed soup...but I am working it. I think I should start a 'Canned Soup Anonymous' support group or something. "Hi, my name is Jen and I secretly use canned soup as an ingredient...I am just tired of hiding".)

I think I will make this beloved family favorite with some green beans. As always, I like my tot casserole doused in a healthy amount of ketchup, straight from the ol' squeeze bottle. I know, I know....sounds wrong...but it is oh, so right! Does it help to know that the ketchup is organic???? Really at this point, the ketchup can just be more fodder for my soon-to-be-formed support group meetings.

Tater Tot Casserole (or as I like to think of it, "The Dark Mistress")

Soon I will stop..I swear. Just a couple more times...and I will stop making this dish forever. Really! Okay, probably not. It's not really a big deal. Everyone does it. I only make this casserole once in awhile, anyway. I can quit anytime, if I wanted. It's just a social thing...I never make it when I am alone. It is not even my fault that I love it...it's Claire's fault...she got me hooked...the first time was free. Seriously, I am in control....truly.

(I also find it quite humorous that I have the same guilty dialog every time I post this recipe. he, he, he... I am a strange bird sometimes, I know.)

Garden Risotto (CEiMB) and Ina's Garlic Ciabatta Bread

This is shaping up to be an excellent 'food day' for me. I love days when I look forward to every single meal...and today is that day! So far, breakfast and lunch have been really yummy and I hope to continue the good food streak with this risotto recipe from my Craving Ellie in My Belly group. I adore risotto. It is so freakin' decadent! There is really no other way to describe it but to say it is pure food bliss. --HAPPY SIGH-- Risotto.

This weeks featured CEiMB dish was chosen by Jessica from A Singleton in the Kitchen. All I can say is thank you for choosing risotto, Jessica. You are a woman after my own heart!

Since I am going for over the top 'yum' tonight, I thought the Barefoot Contessa's garlic bread recipe would go nicely with our dinner. Ina rarely leads me astray, and I have heard nothing but good things about this bread. I think we will also have a spinach salad with our meal, to help counteract all the carbs. I have a feeling that this dinner is going to be scary good, and I am very excited for 6pm to arrive!


Garden Risotto (CEiMB)
2007, Ellie Krieger, All rights reserved

Ingredients:
6 cups low-sodium chicken broth (not to brag, but I am using homemade)
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan

Directions:
Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.

Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.



Ina's Garlic Ciabatta Bread
Copyright, 2006, Ina Garten

Ingredients:
6 large garlic cloves, chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh oregano leaves
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 cup good olive oil
1 loaf ciabatta bread
2 tablespoons unsalted butter

Directions:
Preheat the oven to 350 degrees F.

Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.

Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.

Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.

Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.



The Result:
First, the risotto...fan-freakin'-tastic! Oh man, this veggie risotto was so satisfying and delicious. It was the perfect balance of textures...creamy rice with chunky, green veggies. Yum! Awesome!!! I will definitely make this risotto again. My husband and son both loved it, as well. Plenty of happy eating noises could be heard from around my table this evening.
I am happy to finally report a good CEiMB review, too! I was beginning to think I was the problem child of the group, since I was lukewarm about the other two recipes I tried. Not any more...this risotto was a total slump-buster. Hooray!!!! Now I can hang with the cool kids!

Okay, now on to the garlic bread. Let's see...this was probably the best garlic bread EVER. Yes, EVER! It was sinfully delicious! Rich, buttery, and herbalicious; with the right amount of fruity olive oil to smooth it all out. Again, fan-freakin'-tastic!!!!

This meal was a great way to end a fabulous 'food day'!

Potato Gnocchi and Mushrooms in Gorgonzola Sauce

Let me just say, I had the best lunch ever today! Seriously, the BEST! My friend Claire and I got together to do some planning for our upcoming trip to San Diego, and she made us this dish for lunch. As Claire would say, "Lordy, Mamma!" was this good. Fan-freakin'-tastic!!!! I need to make this recipe on my own and force my husband to eat it. He hates all things blue cheese related. However, this was so good I think it will be the dish to convert him into someone who is at least blue cheese tolerant. I just can't go on living without having this dish again, so he will have to put up with it.

The downside to eating a big plate of gnocchi at lunch is that I am now experiencing something close to a food-induced coma. Yup, a full belly will do that to me. I don't foresee myself leaving the couch anytime soon. Productivity just took a nose-dive for the rest of the day. Oh well, I would rather be tired and lazy from eating gnocchi, than from anything else right now.

Thanks again, Claire!!! You rock!!!

Potato Gnocchi and Mushrooms in Gorgonzola Sauce

Ingredients:
1 Tbsp olive oil
12 ounces mushrooms, thinly sliced
1 pound frozen potato gnocchi
2 garlic cloves, minced
1/4 cup milk
3 ounces Gorgonzola or other blue cheese, cut into small dice
2 Tbsp minced fresh parsley
1/4 tsp salt
Generous seasoning of freshly ground black pepper

Directions:
Bring a large stockpot of water to boil. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and saute until they render their juices, then reabsorb them and begin to get dry, about 10 minutes. Stir often.

Drop the gnocchi into the boiling water and cook until tender, about 7 minutes. Add the garlic to the mushrooms and cook 2 minutes, tossing frequently. Pour in the milk and bring to a boil. Stir in the blue cheese, parsley, salt, and pepper and toss.

Drain the gnocchi and add it to the skillet. Toss 1 minute, or just until the cheese melts. Serve immediately.

Jen's Notes:
This was great as-is, but I think I will throw in some toasted walnuts when I make it. I am curious to see what a nutty crunch will do for this dish. Yum!

Blueberry Blast Breakfast Smoothie

I bought a huge bag of frozen blueberries at Costco, on a whim. I wasn't sure what I was going to actually do with the blueberries, but I know that blueberries are very healthy. I figured I would think of something to make with them. I mean, after all....aren't they considered a super-fruit???? I think more blueberries in our diet will be a good thing!

My first blueberry recipe is a breakfast smoothie. Morning and I are not friends. I am not a morning person, at all. I typically don't cook a big breakfast, since I am totally out of it. I usually just scavenge for easy stuff and call it breakfast. Thankfully, my son actually loves dry Cherrios. The poor kid gets a cup of milk, cut up fruit or a banana, and dry Cherrios almost every morning. Mommy pushes the button on the coffee machine, and that is it (my husband is gracious enough to set up coffee for me in the morning so I only have one button to press).

I thought these smoothies would be a good solution to our "non-breakfast" breakfasts. I can handle throwing things in a blender. Maybe.

Blueberry Blast Breakfast Smoothie
Adapted from: recipezaar.com/recipe #162425

Ingredients:
2/3 cup frozen blueberries or fresh blueberries
1/2 cup organic vanilla yogurt (can use fat free)
1 banana
1/2 cup cold fruit juice, your choice (I used apple juice)
1 tablespoon flax seed or wheat germ (I used flax seed)
1/2 teaspoon of honey or blue agave nectar (I used the nectar)

Directions:
Put ingredients in a food processor or blender and pulse until it is your desired consistency. (For a thicker shake or if you use fresh berries add a few ice cubes.)

The Result:
No photo. I can't be expected to operate a camera before 9am. This is a really yummy smoothie, and one that I will make again.

Portobello Penne Pasta Casserole

We are having a decidedly non-Cinco de Mayo dinner this evening. Cinco de Mayo is a huge deal here in Phoenix, so it seems a little strange to skip it this year. We typically celebrate it with a Mexican-inspired dinner, at the very least. Oh well, I have a good reason to bypass the normal Cinco de Mayo feast.

(Okay, okay, I confess...Cinco de Mayo is usually just an excuse for us gringos to gorge on Mexican food and drink too many margaritas!)

My friend JoEllen just had a baby, and I am in charge of bringing her family dinner tonight through my MOMS Club meal support program. JoEllen is a vegetarian, so I went back through my blog to look for a hearty, all-in-one vegetarian dish. Since her family has all just gotten over the flu, and JoEllen is nursing, a spicy Mexican meal is probably not a great idea. I think this dish will be a much better choice. I remembered that this pasta casserole was really yummy and completely satisfying. I know JoEllen loves portobello mushrooms, so I am hoping that she and her family will enjoy this dish.
I think I will also bring her a tub of salad for a side item...it is always nice to have something 'green' to go with a pasta dish. I bought extra mushrooms to double this recipe and make a serving of this dish for our dinner, too. I am really excited to have this meal again, since it was so good the first time.

Here is the original recipe link:

Portobellow Penne Pasta Casserole

I changed some things, so I thought I would amend the recipe (see below):

Portobello Penne Pasta Casserole

Ingredients:
1 box of whole wheat uncooked penne pasta
2 tablespoons canola oil
1/2 pound portobello mushrooms, thinly sliced
1/2 cup butter
1/4 cup all-purpose flour
1/2 red onion, diced finely
1 large clove garlic, minced
1/2 teaspoon dried basil
2 cups skim milk
2 cups shredded mozzarella cheese, divided
1 (10 ounce) package frozen chopped spinach, thawed
1/4 cup soy sauce
1 teaspoon of red wine vinegar
salt and pepper to taste
Pecorino Romano, grated for topping
Parmigiano-Reggiano, grated for topping
Additional vegetable or chicken stock to thin sauce, if needed (optional)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3. Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt butter in the saucepan. Mix in onions and cook until soft and turning translucent. Add garlic and cook for an additional minute. Add flour and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, red wine vinegar, and soy sauce. If sauce is too thick, add stock in small increments until desired consistency is achieved. Transfer to the prepared baking dish, and top with remaining mozzarella, Parm, and Pecorino Romano.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.


Cinco de Mayo, Schminco de Mayo...I think I would rather have this dinner anyway!

The Result:
I didn't take a new photo, since the dish looked exactly the same as it did in my previous post. I really liked my changes, and I think I will keep the amended recipe as the one that I will continue to make. I may tweak it further in the future, but for now, this version was the best so far.

Sesame Beef Lettuce Wraps with Asian Sweet and Spicy Mustard

I made a version of this dish last year and we really liked it. Then, I promptly forgot about it altogether. I think that is one of the downfalls of trying so many new recipes all the time; it is easy for the ones that I like to slip through the cracks. If luck prevails, I'll get around to making the dish again...even if it is a year or more later. I really need to go back through my blog, read the reviews, and find the recipes that I really liked and that I haven't made since the first preparation.

I ended up remembering this recipe because I found a flank steak in my freezer. I am actually a little burnt out on my usual (albeit favorite) flank steak fajitas. I thought I could change up the method to the original Cooking Light recipe that I made before for Korean Sesame Beef Lettuce Wraps, based on what I have on hand this time. My friend, Claire suggested that I base my marinade for this dish of the Saito Chicken marinade recipe. Since she is a genius, I think that is exactly what I will do. I do want to make it more Asian-inspired, so I will add a few of my own touches. Hopefully, it will be as good as the original.
I bought some iceberg lettuce at the grocery store, which is the perfect choice for a lettuce wrap application. I think I will serve this dish with some baked, pre-made, veggie spring rolls from Trader Joe's. I may scrounge around on the Internet for a spring roll dipping sauce...we'll see. Other than that, dinner will be complete!

Sesame Beef Lettuce Wraps

Ingredients:

For marinade:
1 lb. flank steak, trimmed
2 cloves of minced garlic
1/3 cup of soy sauce
1/3 cup of lemon juice
1/2 cup of canola oil
1/4 cup of hoisin sauce
1 Tablespoon of Worcestershire sauce
1 teaspoon of dark sesame oil
1 teaspoon of ground ginger
1/2 teaspoon of dry mustard powder
pinch of sugar
1 Tablespoon of rice vinegar
salt and pepper to taste

For wraps:
toasted sesame seeds
1-2 raw carrots, peeled and shredded
1/2 red onion, diced
fresh cilantro, chopped
Sambal Oelek (optional)
crispy Asian noodles
Iceberg lettuce leaves

Directions:
Place beef and all marinade ingredients in a gallon size zip top bag. Shake or turn bag to combine. Let meat marinate for minimum 2-4 hours (or longer), turning every 1/2 hour. Grill meat on medium-high temperature until desired doneness is achieved. For medium rare, approximately 4 minutes on each side. Once meat is off the grill, let rest for minimum 10 minutes before slicing. This will allow meat juices to redistribute. Always slice against the grain of the meat. Slice meat into strips for wraps. Place beef in lettuce leaf with all the topping of your choice. Wrap like a taco or a burrito and enjoy!



The Result:
Oh man! This was sooooo good. I liked this version a lot better than the original Cooking Light recipe. The marinade was awesome! The steak was perfectly cooked, thanks to my husband's prowess on the grill. The flavors blended perfectly, and it was so satisfying. Yum!
I did find a recipe for a dipping sauce that was pretty good. I have had better... but this one was not bad in a pinch. I changed it to our liking, so I will post my adapted recipe below. When I put the original dipping sauce recipe together it tasted like it was missing something, so I had to tweak it a bit. The end result was good, but I like Trader Joe's pre-made sauces better. Next time, I will stick with those (TJ's has a mustard sauce and a sweet and sour sauce that are very delicious). I changed the quantities on my version, since I only wanted a little dipping sauce to try out.

Asian Sweet and Spicy Mustard
Adapted from: recipezaar.com /Recipe #79876

Ingredients:
2 Tablespoons of spicy brown mustard (I used hot Asian mustard)
1 Tablespoon of peanut butter
2 Tablespoons of hoisin sauce
2 Tablespoons of packed brown sugar (more if needed)
1 teaspoon of rice vinegar (more if needed)
1/2 teaspoon of dark sesame oil
salt to taste

Directions:
Mix all ingredients in a small bowl. Whisk until combined. Serve as dipping sauce or condiment.

Rick Bayless' Grilled Roadside Whole Chicken, Jen's Pinto Beans, & Jen's Homemade Chicken Stock

I love it when I find whole chickens on sale. I stock up with as many as the store limit allows, and then squirrel them away in my freezer. Whole chickens are especially great since I can usually get two to three meals out of one bird, then use the leftover bones and bits for chicken stock. Seriously, I eek every last bit of use out of that clucker...as much as I can get!

Tonight's meal is one of my favorite grilled whole chicken applications. The recipe comes from my coveted Rick Bayless cookbook, Mexican Everyday. I have made this bird a few times now, and it always turns out with fantastic results. I am really, really looking forward to dinner! I think I will serve this dinner with a side of pinto beans, and some grilled yellow squash and zucchini. Here are the recipe links that I will be using:

Rick Bayless' Grilled Roadside Whole Chicken

Jen's Pinto Beans

Jen's Homemade Chicken Stock

In my opinion, this is perfect Sunday night fare!

Jen's Notes:
I am not sure what I am doing with the squash and zucchini yet. I guess I will figure it out, and post the recipe (if there is one) with my results.





The Results:
I didn't see that I had photos of this chicken, so I thought I would remedy that issue. This meal was as delicious as always. Juicy, crispy-skinned, flavorful chicken. Yum!

For the squash and zucchini, I just cut it length-wise and sprinkled with salt, pepper, canola oil, and lime juice. Then, I threw it on the grill for approximately 5 minutes per side. It turned out really good. Overall, this is one of our favorite chicken dinners.

Jen's Chicken Caesar Wraps

It is 4pm, and dinner has snuck up on me again.

(Yes, I actually looked up the grammatically correct way to write the "past tense of sneak"...I couldn't decide if "sneaked" or "snuck" was proper.)

("Sneaked" is the traditional past tense version, however "snuck" is the new American version...both are now considered correct.)

(Yes, I actually care.)

(Yes, I am somewhat OCD/anal-retentive.)

(Wow...that was a tangent!)

Getting back to my original point...dinner has caught me somewhat off guard again today. I just got busy and forgot that I didn't have a plan. So, I rooted through the fridge/freezer and came up with this idea. After a quick Caesar dressing recipe search, my plans were set. Whew! I don't like scrambling for last minute dinner ideas, but I think this one will turn out in my favor.

Jen's Chicken Caesar Wraps

Ingredients:
1 bag of romaine lettuce
1/2 red onion, sliced in thin strips
2 tomatoes, sliced into half-moon wedges
1 package of chicken tenders
olive oil
salt and pepper to taste
shaved Parmesan cheese
whole wheat tortillas
Caesar dressing (recipe below)

Directions:
Remove/discard tendons from all chicken tender pieces. Place chicken tenders on a baking sheet and coat with salt, pepper, and olive oil. Broil on high for approximately 5-7 minutes or until cooked through (165 degrees F). When finished, remove baking sheet from oven and set aside.

To assemble wraps: Place 1-2 cooked chicken pieces on tortillas. Then, top with lettuce, tomatoes, red onion, shaved Parmesan cheese, and Caesar dressing. Wrap like a burrito, and cut in half diagonally down the center. Enjoy!

Original Cesar Cardini Caesar Salad Dressing
Adapted from: recipezaar.com

Ingredients:
1-2 garlic cloves
1/2 teaspoon salt
3/4 teaspoon pepper
4 1/2 tablespoons Parmesan cheese, shredded not grated
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1/8 teaspoon Worcestershire sauce
2 tablespoons of lemon juice
1 egg yolk

Directions:
In a food processor, combine all ingredients except for the olive oil. While food processor is running, pour oil through lid insert to form an emulsion. Store in an air tight container and refrigerate for one to two weeks.

Jen's Notes:
The recipe indicates that you can add 3-4 finely minced anchovies (or paste) and/or 4 1/2 tablespoons of bacon bits to the dressing for a more authentic flavor (OPTIONAL).



The Result:
I used to make these wraps all the time when I was single. Back then, I would use either bottled Caesars or Italian salad dressing, and the pre-cooked, refrigerated, chicken breast strips. Let me just say, these are way better than I remembered them to be...especially with the addition of the homemade Caesar dressing and my freshly cooked chicken. It is amazing how much difference non-packaged/non-processed ingredients improve the flavor of a simple recipe!
This meal was super-fast to put together, filling, and satisfying. We loved these wraps!!! I am so glad I pulled these out of my hat tonight, because they were exactly what I was looking for in a quick and easy dinner.

Chocolate Cherry Bars

I have limited baking ingredients on hand, so I had to really scrounge for a "cookie" recipe today. After checking all the usual recipe spots, I finally went to the Hershey's website to see if they had anything interesting. The major ingredient I had in my pantry was Hershey's Cocoa Powder. I was dying for something chocolaty, but I didn't have any chocolate chips on hand. I needed a chocolate recipe that used the powder and not the chips. Combined with all the other ingredients that I either did or did not have, this was actually quite a challenge. Finally, I found this recipe. These bars sounded really good, and I pretty much had all the items needed to make them. Thankfully, the major component in these bars was the cocoa powder and I could make substitutions for the ingredients I did not have. For example, I didn't have mini-kiss pieces and I didn't have maraschino cherries; so creative baking was definitely in order. I ended up using dried, sweet & tart cherries, in place of the maraschinos, and leftover, pastel-colored, M & M's from Easter, instead of the mini-kisses. What can I say...I am resourceful. Hopefully, these bars will still turn out yummy!

Chocolate Cherry Bars
Adapted from: Hershey's Kitchens: Recipes

Ingredients:
1 cup (2 sticks) butter
3/4 cup HERSHEY'S Cocoa Powder
2 cups sugar
4 eggs
1-1/2 cups plus 1/3 cup all-purpose flour, divided
1/3 cup chopped almonds
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/2 teaspoon almond extract
1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates (OR substitute M & M's)
1 cup chopped maraschino cherries, drained (OR substitute dried cherries)

Directions:
1. Heat oven to 350°F. Generously grease 13x9x2-inch baking pan.

2. Melt butter in large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1-1/2 cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes.

3. Meanwhile, whisk together remaining 1 egg, remaining 1/3 cup flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle chocolates and cherries over top. Return to oven.

4. Bake 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, 6 hours or overnight. Cut into bars. Cover; refrigerate leftover bars. About 48 bars.



The Result:
These are basically brownies. Yummy, almond-y, cherry brownies...but brownies. These are really good, and I totally loved the almond/chocolate/cherry combo. Delish! The added M & M's don't bring a whole lot to the party, so next time I think I will add chocolate chips and extra dried cherries. (I definitely think the dried sweet & tart cherries are the way to go with this recipe.) This was an easy dessert to make, and it turned out really good. I will add these bars to my 'keeper' file, for sure!

Slow Cooker Piccata Pork Roast

I am taking the easy way out with cooking dinner tonight. My meal involves a slow cooker, jarred piccata sauce from Trader Joe's, and a pork loin roast. Just three major ingredients, friends! I decided that the boy and I would bake something after nap time, so I didn't want to bake, clean up, and then immediately start fussing with dinner. Instead, I opted to throw a pork roast in the crock pot with some jarred sauce. I know, I know...it is almost like not even cooking. However, this will give the boy and I ample time for our afternoon of baking, without the thought of dinner preparation looming in my head. For side dishes, I was toying with the idea of some polenta and a vegetable of some sort. I haven't nailed my plan down that far yet. I guess I will just see how my baking goes, and then make my final decision for side items after that. Really, dinner is not going to be my main focus tonight. I am just looking forward to spending some quality time in the kitchen with my little guy.

Slow Cooker Piccata Pork Roast

Ingredients:
cooking spray
1 pork loin roast (mine is 2.88 lbs.)
salt and pepper to taste
1 jar of Trader Joe's Piccata Simmer Sauce

Directions:
Spray the inside of the slow cooker with cooking spray. Sprinkle both sides of thawed pork roast with salt and pepper to taste. Place pork roast in slow cooker, fat side up. Pour whole jar of Piccata sauce over roast. Cover with lid and cook for 5-6 hours on high, or until pork roast is thoroughly cooked.



The Result:
Well....the flavor of the sauce was good. The pork, however, was toast. Way over-cooked and totally dry. Thankfully, we had the jarred piccata sauce to moisten it...otherwise, it would have been inedible. More times than not, I don't have good luck with crock pot meats. I should know better, since I know my stupid slow cooker runs really hot. Ugh. Darn thing almost always overcooks protein items! It is so unbelievably frustrating! I really, really, really wanted take my whole slow cooker and back my mini van over it last night. Then, I would have an excuse to get a new one that does not turn most meat items into sawdust. Double Ugh. (Dropping it from a very tall building is another slow cooker annihilation fantasy I have often.) I would recommend the Trader Joe's Piccata Simmer Sauce. That was the one bright spot about this dinner. Also, my polenta turned out yummy. The polenta was pre-cooked Trader Joe's brand, as well. All I had to do was slice it, slightly brown it in some olive oil, and add a little crunchy kosher salt. Yum! Perfect firm polenta (I go back in forth between loving soft and firm polenta...I guess it depends what I am in the mood for that determines which one I like the best.) Sadly, the rest leftover pork went to the pups. It was so horribly dry; I really don't even feel remorseful about that, either.