Jen's Mango Lime Smoothie

The husband and I had a delicious smoothie this past weekend, and this is my attempt to duplicate it. I think mine turned out just as great as the original, and I gave it a couple of extra little nutritional boosts.

Jen's Mango Lime Smoothie

Ingredients:
1 mango, diced
juice of 1 lime
1 cup of low-fat vanilla yogurt
1-2 Tablespoons of honey (or more for desired sweetness)
1/4 cup of egg whites
1/2 cup of fat-free milk
1/2 cup of flax seed meal
1 cup of ice cubes

Directions:
Combine all ingredients in a blender, and puree on high speed until combined and smooth. Add more milk if you need a thinner texture, or more vanilla yogurt if you need a thicker texture. Serve in a glass and enjoy!



The Result:
This was a fantastic breakfast...both filling and refreshing! I am happy that I have some leftover in the fridge for tomorrow.

Baked Camembert Pasta

I wanted to pop onto my blog and update with a couple quick and yummy recipes. This is a really good vegetarian selection from Jamie Oliver's Food Revolution cookbook. It was easy and delicious, albeit not very healthy with all that melty cheese. I used whole wheat pasta to lighten it up a bit, and served this creamy dish with a field green salad. Yum! Jamie Oliver is both adorable and he can sure cook! This recipe of his is a keeper!!!

Baked Camembert Pasta
From: Jamie Oliver's Food Revolution cookbook

Ingredients:
(serves 4-6)

a box of Camembert Cheese (250g)
2 cloves of garlic, peeled and finely sliced
1 sprig of fresh rosemary, pick the leaves off the woody stalk
sea salt and freshly ground black pepper
extra virgin olive oil
100g grated Parmesan cheese
400g dried rigatoni (I used 1 lb. of whole wheat penne)
150g fresh spinach

Directions:
1. Open the box of cheese and unwrap it. Place it back to the wooden container (Note: mine did not come in a wooden container so I placed it in a oven safe dish like what you see in the photo).
2. Score a circle into the top of the skin, then lift it off and discard.
3. Lay the garlic slices on top of the cheese, sprinkle some pepper and drizzle a little extra virgin olive oil.
4. Scatter the rosemary leaves over the top and gently pat with your fingers to coat them in the oil.
5. Bake the cheese in a preheated oven of 180C (350F) for about 25 minutes, until golden and melted. (***May take a little longer until the cheese is melted***)
6. When the cheese has 10 minutes left to cook, add the pasta to the pan and cook according to packet instructions.
7. When the pasta is cooked, add the spinach to the pan – it only needs cooking for 10 seconds or so.
8. Drain the pasta and spinach to the pan and let it wilt.
9. Drizzle with a couple of good lugs of extra virgin olive oil and add the grated Parmesan. If the sauce is too thick for you, add a splash of reserved cooking water to thin out a bit. Season with salt and pepper and give it a good stir.
10. Remove the cheese from the oven. Divide the pasta between your serving bowls. Either drizzle the melted Camembert on top or pop cheese on the table and let everyone help themselves to a lovely, gooey spoonful.



The Result:
I only got a photo of the baked cheese and not the finished dish. Oops! I ended up baking my cheese in a small glass casserole dish, therefore extending the cooking time. If you decide to do it my way; I would start the time at 25 minutes and check it every 5 minutes thereafter, if the cheese is not completely melted. I suspect it will take anywhere from 25-40 minutes to cook entirely. I loved this dish and it was a tasty vegetarian choice. You really cannot go wrong with cheesy pasta!!!!

Smoked Salmon Pizza

Oh, Cooking Light. How I love you! A few months back (May 2010, I think), Cooking Light had a "pizza" issue. It was the same issue where I found the Prosciutto and Apricot pizza, and this little gem. Some might say the recipes featured were odd pizza choices; but, so far, both recipes that I have tried have been fan-freakin'-tastic. (I have a third pizza recipe marked, so you will have to stay tuned for that one...coming soon!) My skeptical husband and son both loved this pizza, too. My son actually picked all the smoked salmon off his pizza and ate that first...not usual behavior for a 4 year old, but the apple does not fall far from the tree! I am pretty proud of the fact that my kiddo will eat things that most children would not touch with a 10 foot pole. Anyway, a green salad and this pizza made quite a delightful meal. A glass of white wine would have made it perfect! (I should have opened a bottle, but didn't think of it until after we were finished eating.) Needless to say, this is a keeper!

Smoked Salmon Pizza
Adapted From: Cooking Light, May 2010 issue; Julianna Grimes

Ingredients:
1 batch of Quick Homemade Whole Wheat Pizza Crust (recipe follows)
1 package (8 oz.) of low-fat cream cheese
2 Tablespoons of capers, drained
1 Tablespoon of fresh dill, chopped
1 (4 oz.) package of smoked salmon (buy the good stuff...I used wild sockeye salmon)
sliced red onion to taste (I probably used 1/3 of a large red onion)
canola oil for the grill

Directions:
Heat grill to high heat (about 550 degrees). Roll crust out into a 1/8 inch thickness round or oval shape (it does not have to be perfectly round). Set aside.

Prepare grill by placing some canola oil in a bowl, and using an old rag and a pair of long, heat-resistant tongs, dip rag in canola oil and wipe the grates of the grill. This will prevent the crust from sticking. Be careful not to burn yourself...stand as far back as possible when doing this, because oil can flare up.

Grill both sides of pizza to desired doneness. Remove cooked pizza to large baking sheet. Smear cream cheese over cooked crust evenly. Return crust (now on baking sheet) to the grill for 2 minutes, or until cream cheese is warm and slightly melted. Turn off grill and remove crust. Top cooked pizza crust and cream cheese with red onion, capers, fresh dill, and smoked salmon slices. Cut and serve.

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Quick Homemade Whole Wheat Pizza Crust

Ingredients:
1 package of active dry yeast
1 tsp sugar
1 cup warm water
2 1/2 cups of whole wheat flour
2 Tablespoons of olive oil
1 teaspoon salt

Directions:
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (about 10 minutes). Stir in flour, salt, & olive oil. Beat until smooth. Let rest 5-10 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round.

Cook on grill, as indicated in the above directions --OR-- according to your recipe instructions.



The Result:
Soooooo yummy! I adapted the original method to accommodate grilling and my dough recipe. I love the char-grilled flavor that gets imparted on pizza crust. It went perfectly with the smoked salmon. Best of all, this was pretty simple to prepare. This pizza was crisp and delicious!

Jen's Baja-Style Fish Tacos

The other night I was craving Baja-style fish tacos with a creamy/slightly spicy sauce, so I decided to improvise a recipe. I must say, this was probably my best and most authentic attempt at homemade fish tacos yet. Next time, I will get a photo; but in the meantime, here is how I put my tacos together. These tacos were both easy and delicious...another great summertime dish!

Jen's Baja-Style Fish Tacos

Ingredients:
cooking spray
2-3 tilapia fillets (I used tilapia loins)
garlic salt
Lawry's Seasoned Salt
ground coriander
ground cumin
ancho chili powder
1/3 head of a small green cabbage, shredded
1 carrot, peeled and shredded
4-5 radishes, sliced thin
1/2 cup of cilantro, chopped
1/4 of a large red onion, sliced
1 tsp. of canned chipotle adobo sauce (do not use the actual chile pepper; just the sauce from the can. Use more sauce if you want your tacos to be really spicy.)
2 Tablespoons of lime juice, or more to taste
dash of lemon juice, to taste
salt and pepper to taste
1/3 cup of low fat plain Greek-style yogurt
1/3 cup of mayo
salsa for topping
corn tortillas

Directions:
Spray a large skillet with cooking spray and heat over medium-high heat. Spray tops of fish with cooking spray and season with a pinch of each spice, sprinkled over the top as follows: Lawry's Seasoned Salt, garlic powder, cumin, coriander, and ancho chili powder. When skillet is hot, place fish in pan spice side down and cook for 3-4 minutes, or until fish is browned on first side. Flip the fish over and cook on the other side until the fish is cooked through, another 3-4 minutes. Remove the tilapia to a cutting board, and flake into big chunks with a fork. Set aside.

In a large bowl add shredded cabbage, shredded carrot, radishes, cilantro, and red onions. Toss to combine. Set aside.

In a small bowl, mix the mayo, yogurt, lime juice, lemon juice, adobo sauce, salt, and pepper together. (Note: You will use more lime juice than lemon juice. Add both slowly and taste the sauce as you go. Adjust the quantities, if needed.) Whisk until combined. Set aside.

To assemble the tacos: In a corn tortilla, place the desired amount of fish, top with a little bit of salsa and/or Baja sauce. Add the cabbage mixture on top of the fish, and then top with more Baja sauce. Serve and enjoy!

The Result:
Perfect food to have in really hot weather, with an icy cold margarita. These were awesome!

Bruschetta Burgers

I am on fire with yummy recipes lately! Oh man, we had another good one tonight. I found some very ripe heirloom tomatoes at a local farm stand that were just begging to be used for something. I scraped my original dinner plan and decided to grill some of these burgers that I found on the Aggie's Kitchen blog (well, not exactly...but I will get to that in a second.) I ended up making a bruschetta topping of sorts with my mother-load of delicious tomatoes. We ended up dressing both our burgers and salads with the fantastic, candy-like tomato mixture. Seriously, fruits and veggies are so yummy during the hot months of summertime. The flavors, colors, and textures of fresh produce cannot be beat. I love summer food! Anyway, I didn't have exactly everything on hand for Aggie's burgers, so I improvised a little. Even though my burgers were a bit different, they still turned out delicious. I love when a fantastic ingredient strikes inspiration for a entire meal.

Bruschetta Burgers
Adapted From: Aggie's Kitchen, Bruschetta Patty Melts

Ingredients:

For Burgers:
1 lb ground beef
1/2 green pepper, minced
1/4 red onion, minced
1 clove garlic, minced
2-3 fresh crimini mushrooms, minced
small handful of basil, chopped finely
1 egg
1/4 cup grated Parmesan cheese
couple of splashes of wine (I used a Pinot Grigio)
salt and pepper
grilled ciabatta or French bread slices

For Bruschetta:
4 garlic cloves, minced
6 heirloom tomatoes (any variety), diced small (use regular tomatoes if you cannot find heirlooms)
1/4 of a large red onion, sliced very thin
1 bunch of basil, cut into chiffonade
1/2 cup of balsamic vinegar
1/3 cup of extra virgin olive oil
salt and pepper to taste

Directions:

For Bruschetta:
Combine all ingredients in bowl and mix well with a large spoon. Let the mixture rest at room temp. for at least 1 hour before serving, so flavors can marry.

For Burgers:
Saute pepper, mushrooms, onions and garlic and let cool. Combine basil, egg, Parmesan cheese and wine in a bowl. Add cooked vegetables and ground beef to bowl and gently combine. Form into patties. Grill burgers about 4 minutes per side, on medium heat grill (for medium rare). Remove from heat and let the burgers rest for 5 minutes. Top each one with a spoonful of bruschetta. Serve open-faced style on grilled ciabatta or French bread, drizzled with olive oil.

Jen's Notes:
I think normally bruschetta tomatoes are cooked/peeled first; I decided to skip this step. My heirloom tomatoes were so yummy as-is, I didn't want to mess with the freshness of their flavor. If you are using Roma tomatoes or a more common non-organic variety, I would probably recommend making the bruschetta as Aggie indicates in the original recipe link (see above). Also, I grilled my burgers versus broiling them in the oven as the initial dish is made. It was 112 degrees in Phoenix today, and I just didn't want to heat up my house by turning on the oven. Grilling the burgers was a much better option. (Although, standing outside and grilling burgers in 112 degree heat is no picnic either.)



The Result:
Very, very, good. ;) By the way, the bruschetta topping was awesome on our salad greens, too. Thanks Aggie, you rock!!!

Bucatini All'Amatriciana with Mozzarella Meatballs

Whoa...mamma mia! This was one fantastic pasta and meatballs dish. We all LOVED this meal; including my 4 year old who kept exclaiming, "I love this yummy recipe in my tummy." I recently checked out Giada's new cookbook, Giada At Home out at the library and this dish was one of the recipes that I had marked to try out. After I returned the book, I could not stop thinking about these meatballs, so I did a search on foodnetwork.com and--low and behold--there it was!!! Lucky me!!! I will say, I think her cookbook is next on my purchase list. There were still a bunch of amazing looking recipes in it that I want to make.

I did find the bucatini pasta (basically, spaghetti noodles with a hole in the middle like a straw), but regular spaghetti noodles would have been just as good. Next time I will sub in our favorite whole wheat spaghetti noodles. After all, this dish really wasn't about the pasta. It was about the sauce and the awesome meatballs; the pasta itself was just a vehicle. On that note, let's talk about the meatballs for a minute, shall we? I will admit that these were the best meatballs that I ever made and/or consumed...ever. Ever! I am not kidding...they were that good. Needless to say, I think this is my new favorite spaghetti and meatballs dish, hands down. I will need to think of an excuse to make it again soon, because I am already craving more.

I did make a couple of changes to the original recipe, so I will post my adapted version below and link to the original on the Food Network website. A green salad and some garlic bread is all that is needed to complete this dinner. Yum, yum, yum!

Bucatini All'Amatriciana with Mozzarella Meatballs
Adapted From: Giada De Laurentiis, Giada At Home cookbook via foodnetwork.com

Ingredients:

All'Amatriciana Sauce:
1 tablespoons olive oil
6 ounces bacon, diced
1 yellow onion, finely chopped
2 garlic cloves, minced
Pinch crushed red pepper flakes
1 (14-ounce) can crushed tomatoes
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup grated Pecorino Romano

Meatballs:
1 small (6-ounce) onion, grated
1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
2/3 cup grated Parmesan cheese, plus 1/4 cup
1/3 cup Italian-style bread crumbs
1 large egg
2 tablespoons ketchup
3 garlic cloves, grated
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 lb ground beef
1 container of cherry-sized fresh mozzarella cheese balls, marinated in olive oil and spices --OR-- 2 ounces mozzarella cheese, cut into 16 (1/2-inch) cubes

Pasta:
1 pound bucatini or other long pasta

Directions:

For the sauce:
In a large heavy skillet, heat the oil over medium heat. Add the bacon and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the bacon and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked bacon. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.


For the meatballs:
Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs (**OR** 8 larger meatballs, if you prefer) and place on the prepared baking sheet. Make a hole in the center of each meatball and place a ball (or cube) of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.

For the Pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.

Jen's Notes:
I subbed bacon for pancetta in the original recipe, because I could not find it. Then, since bacon is smoked I changed the mozzarella cheese from smoked to regular, marinated. I didn't want too much smokey flavor, so I adjusted the recipe accordingly. Also, the I used all 80/20 beef instead of a beef/veal combo. Again, I could not find ground veal; so I used what I had on hand.



The Result:
As I said, this was awesome! My only critique is that it is not exactly healthy. I do wonder if it could be lightened up without compromising the flavor, but it is so fantastic as-is I am almost afraid to mess with it. I would say that this is definitely a splurge meal; but soooo worth it!

Croque Monsieur Sandwich (with Prosciutto)

I don't know what it is about me forgetting to take food pics lately, but I missed another one.

Anywho...

I made these yummy and decadent sandwiches for our dinner tonight. I had some prosciutto that needed to be used, and I remembered tagging this recipe in my Barefoot In Paris cookbook. Oh man, I am glad that I tried them!!! There were fairly easy to put together and ooooohhhhhhh so rich and delectable. I made a couple of minor substitutions to try and make them an eensy bit more healthful, but they were still pretty naughty.

Croque Monsieur Sandwich (with Prosciutto)
Adapted From: Barefoot in Paris cookbook; By: Ina Garten, 2004

Ingredients:
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 cup hot fat-free milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
4 ounces of Gruyere, grated and divided into 1/3 portions
1/4 cup freshly grated Parmesan
4 slices whole wheat sandwich bread
Dijon mustard and whole grain mustard, mixed (about a tablespoon of each)
4 slices of prosciutto de Parma

Directions:
Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a whisk for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/3 of the grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard mix, add two slices of prosciutto to each, and sprinkle with another 1/3 of the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the last remaining 1/3 of the Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Jen's Notes:
These were so rich, I think next time I am going to add an acidic element to our sammies...just for a little diversity; albeit not very traditional. I think fresh sliced tomatoes or a simple arugula salad dressed with salt, olive oil, and lemon juice or vinegar would be a nice topping. Also, you can forget about picking these up to eat them...fork and knife is practically required!

Tilapia Oreganata and Jen's Summer Squash Medley

This is a really easy, yummy fish recipe, from one of my favorite blogs, Aggie's Kitchen. I didn't take a photo of the finished product, but I am sure I will make this meal again. I just hope I remember to get a pic next time! I served this dish with some sauteed zucchini/yellow summer squash (recipe below), and a wild brown rice pilaf. The whole meal was light and very delicious!!!

Tilapia Oreganata
Adapted From: Aggie's Kitchen
Originally Adapted From:Weight Watchers Make it in Minutes, discovered on Family, Friends and Food blog

Ingredients:
4 tilapia fillets (I used 4 oz. loin pieces)
2 tablespoons extra virgin olive oil
3/4 cup panko (Italian seasoned bread will also work)
1/4 cup chopped fresh parsley
zest from one large lemon
3 tablespoons fresh lemon juice
4 garlic cloves, minced
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon of fresh or dried thyme
1/2 teaspoon of celery salt

Directions:
Preheat oven to 425 degrees. Cover a baking sheet with foil and then spray with non-stick spray.

Place the fillets on the baking sheet. Combine remaining ingredients (EVOO through celery salt) in a bowl. Press the bread crumb mixture into the fish fillets making sure they are covered.

Bake until the fish is just opaque in the center, about 10 minutes.

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Here is a fast and flavorful veggie recipe that goes well with fish or chicken.

Jen's Summer Squash Medley

Ingredients:
2 Tablespoons of olive oil
2 medium zucchini, cut into 1/2 inch half-moon shapes
2 medium yellow squash, cut into 1/2 inch half-moon shapes
1 shallot, diced finely
1 large garlic clove, minced
1/2 cup of white wine
salt and pepper to taste

Directions:
In a large skillet, heat olive oil over medium-high heat. Once pan is hot, add shallot, zucchini and yellow squash. Saute until shallot is fragrant and translucent and squash/zucchini pieces are starting to soften (you want them cooked, but still slightly crisp...don't let them get mushy!) Add salt and pepper, and white wine to pan;make sure to scrape up brown bits at the bottom of the pan with a whisk or wooden spoon so they can incorporate into the dish. Let wine reduce until almost completely evaporated. Remove from heat, then serve and enjoy!

Chicken Cobb Burger

I swear I don't usually like Bobby Flay recipes. Really. Truly. The king of 'honey and jalapeno' usually does not do it for me. Seriously! However, this just happens to be another one of his --ahem!-- recipes. I know, I know...you don't even have to point out the obvious. Why have I made two of his recipes just this week alone, if I dislike him so much????? Well, it's complicated.

Just like I got sucked into trying a Sandra Lee recipe a few weeks ago, I found myself in the same situation with Bobby Flay. It all started out innocently enough... You see, I was on the elliptical watching the Food Network and minding my own business. I started out with a show that I liked and that show came to it's conclusion. That is when I ended up trapped. Next in the viewing line-up was one of a dozen-bazillion Bobby Flay shows (it seems like he is everywhere...I think the Food Network only really has two employees at this point--Bobby Flay and Guy Fieri.) Anyway, I had a half hour to go for my allotted exercise time; so I watched. Then, ironically, the same thing happened again the next time I exercised. To make a long excuse short, I watched him make this recipe and the pizza recipe from the other day. I must admit, they both looked really good. So, I swallowed my pride and set aside my personal distaste for Mr. Flay and gave both dishes a go. Well, the pizza turned out really, really, really good. However, the star of this little saga is really this burger. It. was. AWESOME. ::Sigh:: Awesome. Ugh. This burger was so fantastic, I may have to swallow all the bad stuff I have ever muttered about his less-than-perfect ego (Ginger-haired gentlemen should not be so cocky!) and weird herb-infused oils (One trick pony, anyone???...Doh, there I go again!) and investigate some of his other recipes.

I hate it when I am forced to admit that I could possibly be wrong.

Oh well, here is the fantastic burger recipe.

Chicken Cobb Burger
From: foodnetwork.com; by Bobby Flay 2007, Boy Meets Grill

Ingredients:

For the burgers:
8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean
2 tablespoons canola oil
Salt to taste
Freshly ground black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices

For the vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup finely shredded romaine lettuce

Directions:

For the burgers:
Heat the grill to medium.

Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.

Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.

Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.

For the vinaigrette:
Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.



The Result:
I followed this recipe as written, and it was fan-freakin'-tastic. The burgers were flavorful, juicy, and moist. We loved them! I served these chicken patties on sandwich thins instead of buns, and a side of baked sweet potato fries. The whole meal was seriously delicious. Thank you (gulp) Bobby Flay.

Nutella Caramel Hazelnut Brownies

I am not much of a dessert person, but I recently made these brownies and found them to be decidedly decadent. They were sooooo ooey, gooey, chocolaty and rich! If you want to spoil yourself, these brownies would be a good place to start.

Nutella Caramel Hazelnut Brownies

I think I am going to go eat the last one right now...

Pizza with NY Strip, Blue Cheese, and Balsamic Glaze

I am not a fan of Bobby Flay, however this recipe sounded too good to scoff at just because of the source (i.e. Mr. Flay). I am glad I tried it, because it was certainly delicious! The only change I made was that I adapted it to include my whole wheat pizza dough, instead of the crust outlined in the recipe. My crust turned out great and was a little more healthful. Although, I won't be wearing an "I heart Bobby Flay" t-shirt anytime soon, I will say that this pizza was really great and it totally hit the spot.

PS-I would consider wearing an "I heart grilled pizza" shirt in the near future.

Pizza with NY Strip, Blue Cheese, and Balsamic GlazeAdapted From: foodnetwork.com

Ingredients:

Balsamic Glaze:
2 cups balsamic vinegar
1 tablespoon honey
Salt and freshly ground black pepper

Steak:
1 (12-ounce) NY strip steak
Canola oil
Salt and freshly ground black pepper

Pizza:
1 batch of Quick Homemade Whole Wheat Pizza Crust, cut in half and shaped into 2 pizzas (see recipe below)
Canola oil
Salt and freshly ground black pepper
1 cup grated Monterey Jack cheese
1/2 cup crumbled blue cheese
Grilled steak
1 bunch watercress, coarsely chopped
Balsamic Glaze
Shaved Parmigiano-Reggiano

Directions:

For the glaze:
Bring vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until reduced to 1/2 cup. Stir in the honey and season with salt and pepper, to taste.

For the steak:
Heat grill to high. Brush steak on both sides with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill to a cutting board, tent lightly with foil and let rest for 10 minutes. Slice into 1/4-inch thick slices.

For the pizza:
Heat the grill to high.

Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill, divide the Monterey Jack cheese over the top of each one and then sprinkle with the blue cheese. Place back on the grill, close the cover of the grill and grill until the cheese has melted, about 1 minute. Remove to a flat surface, divide the steak between each pizza, then top with the watercress Drizzle with some of the balsamic glaze and sprinkle with some of the shaved Parmigiano-Reggiano.

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Quick Homemade Whole Wheat Pizza Crust

Ingredients:
1 package of active dry yeast
1 tsp sugar
1 cup warm water
1 1/2 cups of AP flour
1 cup of whole wheat flour
2 Tablespoons of olive oil
1 teaspoon salt
1 Tablespoon of garlic powder

Directions:
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (about 10 minutes). Stir in flour, salt, & olive oil. Beat until smooth. Let rest 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round.

Cook on grill, as indicated in the above directions or according to your recipe instructions.

Jen's Notes:
I made one pizza without blue cheese and one with blue cheese. The hubby is not a blue cheese fan. This turned out great with just the jack cheese on it, as well. Arugula or baby spinach could be good substitutes for the watercress, if you cannot find it.

I think this would work well with grilled, sliced portobello mushrooms for a vegetarian version; or some grilled chicken slices if you are trying to avoid red meat. Although I must admit, the steak was sooooo yummy and a real treat!



The Result:
Yum, yum, yum, yum, yum, yum!

Black Bean and Chicken Chilaquiles Casserole

I was debating on if I should include this recipe on my blog or not. I found that the finished product was bland as written, but it improved a great deal once I topped it with salsa and some mashed avocado. Ultimately, I think it is a good dish that needs some tweaking to give it more flavor. I decided to include it because I think this recipe has great potential, but I would definitely recommend playing around with it to suit your tastes.

Black Bean and Chicken Chilaquiles Casserole
From: Julianna Grimes Bottcher; Cooking Light magazine, NOVEMBER 2006

Ingredients:
Cooking spray
1 cup thinly sliced onion
5 garlic cloves, minced
2 cups shredded cooked chicken breast
1 (15-ounce) can black beans, rinsed and drained
1 cup fat-free, less-sodium chicken broth
1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
15 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco (about 4 ounces)

Directions:
Preheat oven to 450°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.

Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.

Nutritional Information:
Yield: 6 Servings
Calories:293 (15% from fat)
Fat:4.9g (sat 1.7g,mono 1.5g,poly 1.2g)
Protein:22.9g
Carbohydrate:40g
Fiber:5.9g
Cholesterol:46mg
Iron:2.3mg
Sodium:602mg
Calcium:200mg

Jen's Notes:
As I said, I would top this with your favorite salsa and some mashed avocado (or guacamole) at the table. I couldn't find Queso Blanco, so I substituted Asadero cheese instead.



The Result:
This is a good recipe that could be great once tweaked. I think I will play around with it some more and see if I can come up with something that is just as healthy, but more flavorful.

Swiss Chard Spanakopita Casserole

This past week I have been able to experiment with a few new recipes. This particular dish is the one that I was trying to make the other night when I had my dinner mishap. I had just gotten all the filling made and then realized that my phyllo dough needed to thaw before I could use it. That is when I switched gears and made the Salsa Mac and Cheese instead. Luckily, I put this cooked Swiss chard filling in the fridge and made this dinner the following night. It stored really well, and picked up a lot of flavor from being parked overnight. Also, I tweaked the original recipe somewhat. The directions seemed unnecessarily complicated, so I improvised a little. I ended up just layering the dough in the casserole dish, and it still turned out yummy. We served this dish with some salad and roasted potatoes.

Swiss Chard Spanakopita Casserole
From: Cooking Light magazine, December 2003; by Donata Maggipinto

Ingredients:
Cooking spray
2 1/4 cups minced white onion
3/4 cup minced green onions
3 garlic cloves, minced
9 cups chopped trimmed Swiss chard (about 1 1/2 pounds)
6 tablespoons chopped fresh parsley
3 tablespoons minced fresh mint
1 cup (4 ounces) crumbled feta cheese
1/2 cup (2 ounces) freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
3 large egg whites
10 (18 x 14-inch) sheets frozen phyllo dough, thawed

Directions:
Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 1 minute. Stir in chard; cook 2 minutes or until chard wilts. Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly. Stir in cheeses, salt, pepper, and egg whites.

Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.

Cut phyllo stack into a 14-inch square. Place square in center of a 13 x 9-inch baking dish coated with cooking spray, allowing phyllo to extend up long sides of dish. Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles. Fold each rectangle in half lengthwise. Place a rectangle against each short side of dish. Spread the chard mixture evenly over phyllo.

Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture. Fold phyllo edges into center. Coat with cooking spray. Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350° for 40 minutes or until golden.

Note: Cut the phyllo stacks so they fit in and up the long side of the baking dish. Arrange folded section against short edges of dish to encase filling.

Nutritional Information:
Yield: 12 servings
Calories:121 (35% from fat)
Fat:4.7g (sat 2.8g,mono 1.4g,poly 0.3g)
Protein:6.1g
Carbohydrate:13.6g
Fiber:1.6g
Cholesterol:14mg
Iron:1.3mg
Sodium:449mg
Calcium:134mg



The Result:
This was really good, and a great way to get more leafy greens into our diet. We all really enjoyed it! The only critique I have is that the phyllo dough is a bit of a pain to work with, but not horrible. This a vegetarian dish I will keep in my repertoire.