Pesto Caesar Salad with Chicken

I hate the inevitable weight gain that usually happens to me over Thanksgiving and Christmas, so I hoping to outsmart it this year. When I devised this week's meal plan, I made sure to build some healthy salads into our dinner slots. My rationale is that if we have only one day of eating splurges on the actual Thanksgiving holiday--and eat fairly healthy the rest of the week--we won't have any huge eating regrets after the holidays are over. Makes sense, right??? Hopefully, my craftiness will work out in my favor.

Anyway, I found this recipe in Cooking Light magazine and modified it slightly. I think my way is easier to prepare and a little more hearty as a dinner salad (I made the addition of the chicken); but I will link to the original Cooking Light version, too. Either way, this was an excellent salad and one of my favorite versions of Caesar that I have made, thus far. Yum!

Pesto Caesar Salad with Chicken
Adapted From: Cooking Light magazine, September 2009

Ingredients:
extra virgin olive oil
2 stale dinner rolls, or any bread that you have on hand
2 chicken breasts, boneless & skinless
garlic powder
salt and pepper to taste
2 ounces Parmigiano-Reggiano cheese, grated
1/4 cup mayo
3 tablespoons jarred pesto
4 teaspoons water
2 teaspoons fresh lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/8 teaspoon hot pepper sauce (such as Tabasco)
1 garlic clove, minced
1 head of romaine lettuce, torn

Directions:
Preheat oven to 400°. Place bread on a baking sheet; drizzle with a small amount olive oil. Then sprinkle with garlic powder, salt and pepper to taste. Toss to coat all the bread pieces. Arrange bread in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 10 minutes or until golden, turning once. When cooking is over, set aside to cool while you prepare the other ingredients.

Grate Parmesan cheese, divide in half, and set aside.

Turn the oven broiler on high. Place chicken breast on a baking sheet, and drizzle with olive oil, and season with salt, pepper, and garlic powder; all on one (the top) side of the chicken. Turn with a pair of tongs to coat both sides of the chicken with the oil and seasoning mixture(this allows the chicken to be evenly coated). Broil on high for 8-10 minutes, or until chicken is thoroughly cooked all the way through. Remove to cutting board and let chicken rest for 5 minutes. Cut into cubes and set aside.

For the salad dressing: Combine half of the grated cheese, mayonnaise, and next 8 ingredients (through garlic) in a medium bowl, stirring well with a whisk.

Combine croutons, the other half of the Parmesan cheese, and the lettuce in a large bowl. Add cooked cubed chicken. Drizzle mayonnaise mixture over lettuce/chicken mixture; toss to coat. Place salad on plates, and serve immediately.



The Result:
This was a satisfying and delicious salad! We all loved it; even my sometimes-hard-to-please son. (My husband was actually eating the salad dressing from the bowl...TMI, I know.) I think this would be equally great with sauteed or grilled shrimp (as a substitute for the chicken), too. I didn't toss the salad dressing in with the salad, but instead served the dressing on the side. (That way, it is much easier to control how much dressing I use.) I loved this salad; it was sooooo exactly what I wanted for our evening meal! This recipe was a great way to help lighten up an upcoming week of heavy eating.

Creamy Butternut Squash and Shrimp Pasta Bake

In the interest of full disclosure, we had a split decision on this dish at my house. I really liked it, however my husband (who is not a huge fan of butternut squash) was on the fence about it. I will say that it was an odd combination of flavors...but odd in a good way. I don't know if I will make it again, due to the mixed reviews; but I am happy to have the leftovers all to myself!

Creamy Butternut Squash and Shrimp Pasta Bake
Adapted From: the Aggie's Kitchen website

Ingredients:
1 lb large cooked shrimp, peeled and deveined
2 TB olive oil
3-4 large shallots, chopped
3 garlic cloves, minced
1 large red bell pepper, chopped small
1 32 oz carton Pacific Natural Foods Organic Creamy Butternut Squash Soup
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons tomato paste
1 container of part-skim milk ricotta
1/2 cup fresh grated Parmesan cheese
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon coarse salt (kosher or sea salt)
fresh ground pepper
1 bag of fresh, baby spinach
1/3 cup fontina cheese, shredded (if you can’t find fontina, mozzarella is fine)
fresh, chopped Italian parsley, for garnish
1/2 lb whole wheat penne pasta
water
salt

Cooking instructions:
Bring salted water to a boil. Add pasta. Cook until al dente 10-12 minutes.

While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet. Add shallots, garlic and chopped red pepper. Add pinch of salt and pepper, oregano and thyme. Cook for 8-10 minutes over medium heat until softened. Add two teaspoons tomato paste and fresh spinach to cooked vegetables and cook for about a minute longer, until spinach is wilted. Add Pacific Natural Organic Creamy Butternut Squash Soup and nutmeg and bring to a slow simmer. Simmer sauce for about 5 minutes until slightly thicker and flavors have combined. Taste for salt and pepper.

In a large bowl, combine cooked and slightly cooled pasta, cooked shrimp, ricotta, Parmesan cheese, spinach, nutmeg, salt and pepper. Gently stir until slightly combined. Add sauce to pasta mixture and continue to combine. Add 3/4 of the amount of sauce.

Pour pasta mixture into a glass casserole dish sprayed with non stick spray. Spread pasta mixture evenly throughout dish and add the remaining amount of sauce to the top of pasta. Sprinkle shredded cheese over top of pasta and place in oven preheated to 375 for 20-25 minutes or until bubbly. (If cheese is not browned and bubbly, turn on the broiler for a few minutes to get the desired effect.) Sprinkle with fresh, chopped parsley and serve immediately.





The Result:
Again, we had a split decision. I thought it was great. The husband, was "meh" about it. I will say that I am a lover of butternut squash; and this is a very squashy pasta dish. I would suggest that if this sounds interesting to you...and you are a squash fanatic like me...then go for it! Overall, I am really pleased with this recipe.

English Onion Soup

This is a great variation on French onion soup from the uber-cutie and healthy food champion, Jamie Oliver. This was a perfect meal for a chilly weeknight!

English Onion Soup
Adapted From: jamieoliver.com

Ingredients:
a good knob of butter (about 3 tablespoons)
olive oil (about 2 tablespoons)
a good handful of fresh sage leaves, chopped (Reserve 8 leaves, chopped and coated in olive oil for the bread garnish)
6 cloves of garlic, peeled and minced
5 red onions, peeled and sliced
3 large white onions, peeled and sliced
3 banana shallots, peeled and sliced
300g leeks, trimmed, washed and sliced
sea salt and freshly ground black pepper
1/2 cup of red wine
2 litres good-quality hot beef, chicken or vegetable stock (I used a combo of beef/chicken stock)
8 slices of good-quality stale bread, 2cm thick
200g freshly grated Cheddar cheese (I used Gruyere cheese)
Worcestershire sauce
a few splashes of red wine vinegar

Directions:
Put the butter, 2 glugs of olive oil, the sage and garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes – your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavour, so don’t be tempted to speed this bit up.

When your onions and leeks are lovely and silky, deglaze the pan with the red wine and scrape up any browned bits on the bottom of the pan with a wooden spoon. Cook until most of the wine is evaporated. Next, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. Add a few splashes of Worcestershire sauce and red wine vinegar. Taste and season with salt and pepper, if needed. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavour.

***SEE NOTES***(Preheat the oven or grill to maximum. Toast your bread on both sides. Ladle it into individual heatproof serving bowls and place them on a baking tray. Tear toasted bread over each bowl to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar.)***

Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn’t burn! When the cheese is bubbling, very carefully lift out the tray and carry it to the table. Enjoy!

Jen's Notes:
I made a few slight variations. First, I halved this recipe. I used 2 leeks, 1 large red onion, 1 large sweet onion, 1 large yellow onion, 4 shallots, and 6 garlic cloves. There was still a lot of soup, so I am happy to have the leftovers.

Next, I used a carton of beef stock and about 3-4 cups of chicken stock, since that is what I had on hand. I didn't have cheddar cheese, so I used Gruyere cheese (which really makes it more like French onion soup).

***I didn't place my soup bowls under the broiler, since my dinnerware is not ovenproof. Instead, I toasted the bread on both sides on a sheet pan under the broiler. Then, once toasted, I sprinkled on the Gruyere cheese and some chopped, fresh sage leaves that were coated in olive oil. Once finished, I took a slice of bread and floated it on top of the soup. The result was amazing, and yielded perfect soup!***



The Result:
Fantastic soup!

BBQ Ranch Chicken Tostadas with Avocado Corn Salsa

I am a little brain-dead this morning, so I think I will just post this recipe and leave it at that. My baby girls have been battling teething and sinus infections, so it has been a little hectic at my house. Hopefully, they will feel better soon. In the meantime, here is our dinner from two night's ago...this was DELICIOUS!

BBQ Ranch Chicken Tostadas with Avocado Corn Salsa
Adapted From: the Meal Planning 101 blog (originally adapted from Kraft What's Cooking Summer '10)

Ingredients:
4 boneless, skinless chicken breasts (or 4 cups cooked shredded chicken)
1/2 cup BBQ Sauce
8 whole wheat tortillas
1 tsp taco seasoning
fresh baby spinach
1 cup cheddar or jack cheese, shredded
3 tbsp ranch dressing
1 tsp chipotle adobo sauce (or BBQ sauce for a less spicy version)
cooking spray

Avocado Corn Salsa:
1 cup frozen corn, thawed
1 medium tomato, diced
1 avocado, diced
1/4 cup green onion, chopped
1/4 cup cilantro, chopped
1 tbsp lime juice
salt and pepper
1 tsp taco seasoning
1 (14.5 oz.) can of drained black beans (optional)

Directions:
Preheat oven to 375 degrees. Place chicken in 9x13 baking dish and season with salt and pepper and pour over BBQ sauce. Bake for 25 minutes, then shred. This can be done one or two days beforehand. Alternatively, you could use leftover shredded chicken heated up with BBQ sauce mixed in.

Take your wheat tortillas and place on a baking sheet. Spray both sides with cooking spray and spread on with a pastry brush. To give the tostadas added flavor, sprinkle with a little bit of taco seasoning. Bake at 350 degrees for 8-10 minutes, turning halfway through until the tortillas are golden brown and crispy.

While the tostadas are baking make the avocado corn salsa by mixing together all salsa ingredients.

Make the sauce by mixing together the ranch dressing and chipotle adobo sauce.

To serve, put a tostada shell on the plate and top with shredded chicken, shredded cheese, spinach and some avocado corn salsa. Drizzle over BBQ ranch sauce for added flavor.



The Result:
This recipe is probably my favorite variation on tostadas that I have had, so far. We really loved them!!! I just loved the combo of flavors, and the avocado corn salsa was awesome.

Smothered Turkey Burgers

As you may know, I stalk my friend Claire's blog on a daily basis. Sometimes, I just need meal inspiration and she always has interesting stuff on the menu. For example, she concocted these turkey burgers a few weeks ago. They looked so delicious, and I decided needed to branch out a little bit with ground turkey. I didn't follow her recipe exactly; but instead, used her idea as a blueprint and then went from there (mainly because I either had too much, not enough, or different ingredients on hand than what she used). Also, anything smothered in gravy is generally a good thing. I served our smothered turkey-goodness with a side of roasted broccoli and dinner was on the table. Thanks, Claire!

Smothered Turkey Burgers

Ingredients:
2 tablespoons of oil (I used grapeseed oil)
1 package (1.25 lbs.) of lean ground turkey
2 cartons (6 ozs.) of sliced mushrooms (I used button and crimini mushrooms; one carton of each)
1 onion, sliced (I actually used half of a red onion, and half of a white onion)
1 envelope of dry gravy mix (I used an organic variety I found at Whole Foods Market)
1/2 carton of beef broth
1 tsp garlic powder
1 tsp onion powder
2 tsp dried thyme or rosemary, divided
2 tsp paprika, divided
4 slices of low-fat 2% provolone cheese
1 tablespoon of additional oil for meat
salt and pepper to taste

Directions:
In a medium sized bowl, combine turkey, salt, pepper, onion powder, garlic powder, 1 tsp of thyme (or rosemary, if using), 1 tsp of paprika, and 1 tablespoon of oil. Form into 4 patties and set aside.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add turkey patties and brown on both sides, about 5 minutes per side (patties do not have to be cooked through). Remove patties to a platter. Top each patty with a slice of cheese and set aside.

In the same skillet, add onions and mushrooms with a big pinch of salt. Use a wooden spoon to stir and scrape up the browned bits on the bottom of the pan as the mushrooms and onions sweat. When onions and mushrooms are slightly browned and softened, sprinkle dry gravy mix, 1 tsp of paprika, 1 tsp of thyme (or rosemary) over the mixture. Stir to combine. Add beef broth and bring to a boil. Reduce to a simmer, stirring every few minutes. Taste and adjust seasoning with salt and pepper, as needed.

Return patties back to skillet and spoon gravy mixture over the top. Cover the skillet with a lid and cook for a few minutes; until patties are cooked through and cheese is melted. Remove cooked patties (topped with mushroom mixture), to a plate and serve immediately.



The Results:
These were really, really yummy. I think Claire's version may be a little easier, since my list of ingredients is a bit longer. Although, I did try to keep mine contained to cooking all in one pan...so I have that going for me. I added the additional spices, because I was going more for the flavors of salisbury steak. The spices were a good idea; the taste turned out exactly how I wanted it. Yum!
This was very easy to put together and so satisfying. All in all, we loved this new use for ground turkey.

Ricotta Gnocchi with Browned Butter and Sage Sauce

Gnocchi is one of my favorite pasta variations, although they are a bit temperamental to make from scratch. When done correctly, they are little pillows of joy. When done incorrectly, they are little gut-bombs. Fortunately, this recipe produced perfect gnocchi. I find that for the homemade version, I much prefer the ricotta gnocchi to the potato kind. It seems to me that the ricotta is easier to work with, and a little less labor-intensive. Paired with the browned butter sauce, this dish was absolutely phenomenal. I think it also helped that the husband and I fed the kiddos a separate dinner earlier in the evening then put them to bed, so we could relax and enjoy this meal without distraction.

Our dinnertime has become a little crazy since the twins have been born, so it is nice to take a "time out" now and then. Lately, I have been making an effort to have at least one meal a week where the husband and I can reconnect with dinner by ourselves. It's a trick I picked up from my friend, Claire. She and her husband call it "mini-date night"; and I think it is a good way to get some quality time with the spouse without the expense, fuss, and babysitting dilemma, of a real date night out. (Not that I would ever turn down a night out.) Anyway, this was a great recipe to serve for "mini-date night", and one that I will make again. A glass of white wine and a big green salad are just the right accompaniments to this yummy pasta meal.

Ricotta Gnocchi with Browned Butter and Sage Sauce
From: Cook's Illustrated Italian Favorites special issue, 2010

Ingredients:

Gnocchi:
1 Container Whole-milk Ricotta Cheese (15 – 16 oz.) (**SEE NOTES**)
2 Large Slices White Bread, crusts removed and bread torn into quarters (**SEE NOTES**)
1 Large Egg
2 Tablespoons Minced Fresh Basil
2 Tablespoons Minced Fresh Parsley
Table Salt
1/4 Teaspoon Ground Black Pepper
1/2 Grated Parmesan Cheese
6 Tablespoons All-purpose Flour (**SEE NOTES**)

Sauce:
4 Tablespoons Unsalted Butter, cut into 4 pieces
2 Tablespoons Minced Shallot
2 Teaspoons Minced Fresh Sage
1 Teaspoon Fresh Lemon Juice
1/8 Teaspoon Table Salt

Directions:
1. Line a fine-mesh strainer with 3 layers of paper towels and place over a bowl. Place the ricotta in the strainer and put it in the fridge for an hour to drain.

2. Preheat the oven to 300 F. Take bread pieces and place in a food processor and pulse for about 10 seconds. Spread the crumbs out on a half sheet pan and bake for about 10 minutes, or until golden brown. Let them cool to room temperature.

3. Put the ricotta into the food processor and process for eight, 1-second pulses and then place into a large bowl. Add the egg, basil, parsley, 1/2 teaspoon salt, and pepper to the bowl. Add the flour, Parmesan, and bread crumbs. Stir until combined and then place in the fridge for 15 minutes.

4. If the dough it too sticky, add a little bit of flour. Dust a surface with flour and take a lemon-sized piece of dough and roll it into a 3/4 inch thick rope. Cut the rope into 3/4 inch pieces and transfer to a baking sheet line with parchment paper. Repeat until all the dough is converted to small dumpling shapes.

5. Bring a large pot of water to a boil and the reduce to a SIMMER and start the sauce (see step 6). (If the water is boiling too harshly, then it may break the gnocchi apart). Add half of the gnocchi and cook until the gnocchi floats to the top. Then SIMMER the gnocchi for 2 more minutes longer and then remove with a slotted spoon. Let the water drain and add the gnocchi directly to the sauce.

6. Melt the butter in a 12 inch skillet over medium-high heat, swirling occasionally. Simmer until browned about 1 1/2 minutes and it will release a nice nutty aroma (a burning smell or black specks in the butter is bad, wipe out the pan and start over). Add the sage and shallot off heat and let it cook for a minute. Toss with the cooked gnocchi and serve immediately. Garnish with Parmesan cheese and enjoy!

Jen's Notes:
**I took a few liberties with this recipe. First, I did not make my own breadcrumbs. I omitted steps (1.) and (2.) and eliminated the two slices of white bread from the ingredients list. Instead, I substituted a 1/2 cup of whole wheat Panko bread crumbs. It worked out great, and saved a lot of time.**

**Next, to make the dish a little more healthful, I used 3 tablespoons of AP flour and 3 tablespoons of whole wheat flour for the gnocchi dough. (However, I did use AP flour for dusting the work surface.) Also, I used part-skim ricotta instead of whole milk ricotta. Again, my changes worked out great and will be substitutions I use again.**

This made a lot of gnocchi, so I ended up freezing about half of them for another meal. I just took the parchment-lined sheet pan and stuck it in my freezer. This allowed the gnocchi to flash-freeze individually (not in a big lump). Then, once frozen (I left them overnight), I took the frozen gnocchi pieces and put them in a zip top bag to store in the freezer for another use.



The Result:
This recipe was sinful! So freakin' delicious!!! I am just happy that I got a 4 mile run in before dinner, so I did not have to feel so guilty about basically eating cheese and butter for our evening meal. Yum!

Spinach Linguine with Walnut Sauce

I am rediscovering my love for Martha Stewart.

When I was single, I simply adored her. I subscribed to her magazine(s), watched her show(s), and was pretty much a solid devotee to the Martha-way of life.(Although, I still cannot garden or sew worth a darn.)

However, somehow-someway I weaned myself off of Martha. I don't remember why exactly, either. Maybe it was because I happened to be working crazy hours??? I just did not have the time or energy to have quaint little dinner parties for eight on the fly, grow and butcher all my own food, mill my own flour for baking, cook the entire meal from scratch, redecorate my house around the theme of the party, make all my own place settings by firing the ceramics, pick, process, sew, and dye the cotton for the tablecloth and napkins, then come up with clever conversation starters that were both meaningfully appropriate and suitably reflective of the global economic/social climate of the time.

Yeah, I think that was it.

Anyway, I think Martha has lightened up a little bit. Or I have. I have watched her new show a few times and recently purchased two different copies of her Everyday Food cookbooks. Both seem to be less frenetic and fussy; and definitely more usable for a modern homemaker, such as myself. I find that I am better able to connect more with this older, wiser, and more relaxed Martha. I like it.

This is one of many recipe in her Everyday Food cookbook(s) that showcase her simple (yet still delicious and elegant) approach to mealtime. Martha is slowly working her way back into my heart!

Spinach Linguine with Walnut Sauce
From: Everyday Food, September 2003

Ingredients:
2 cups walnut halves
1 pound spinach linguine
Coarse salt and ground pepper
1 cup heavy cream
1 clove garlic
1/4 cup grated Parmesan cheese, plus more for serving
1/2 cup chopped parsley

Directions:
1.Preheat oven to 350 degrees. Spread walnut halves on a rimmed baking sheet; toast until fragrant, 10 minutes. Meanwhile, cook linguine in a pot of boiling salted water until al dente, according to package instructions. Drain; return to pot.

2.Process half of walnuts, cream, and garlic in a food processor until smooth; season with salt and pepper. Toss with pasta, remaining walnuts, Parmesan, and parsley. Serve with more Parmesan.



The Result:
This was really easy and tasty! We all really liked it. My husband actually said that the more he ate of it, the more he liked it. It did seem pretty calorie-laden with all the heavy cream, but I don't think it was all that bad. I need to plug this dish into a 'calorie-counter recipe-analyzer do-hickey-thingy' to see exactly how it works out. The scale numbers were still in my favor this morning...even after having this pasta last night for dinner. (Although, I limited my portion size and served a big green salad on the side.) I will certainly keep this dish in the vegetarian rotation. Thanks, Martha!!!

Grilled Sirloin Salad

I took my three kiddos to the Phoenix Zoo today, and it was a bit crazy. There were lots of people there due to the holiday, and we ended up leaving early. I just couldn't muster the stamina to wrangle my precious little beasts babies through a crowded zoo for more than an hour. Thankfully, I planned this recipe for dinner tonight; which looks healthy, easy, and delicious. Whew! Just the kind of meal I need after the decadence of yesterday, and the craziness of today's zoo trauma adventure.

Grilled Sirloin Salad
From: The Best of Cooking Light Everyday Favorites: Over 500 of Our All-Time Greatest Recipes cookbook, 2008

Ingredients:
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 pound lean boneless sirloin steak, trimmed
8 cups spring-blend salad greens
1 1/2 cups red bell pepper strips
1 cup vertically sliced red onion
1 tablespoon chopped fresh parsley
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 (8 3/4-ounce) can whole-kernel corn, drained and rinsed

Directions:
Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices.

While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.

Nutritional Information:
Yield: 4 Servings, (serving size: 3 ounces steak and 3 cups salad)
Calories:278 (28% from fat)
Fat:8.7g (sat 2.7g,mono 3.7g,poly 1g)
Protein:30.4g
Carbohydrate:22g
Fiber:6.1g
Cholesterol:76mg
Iron:6.1mg
Sodium:530mg
Calcium:106mg

Robyn Webb, Cooking Light, JUNE 2003



The Result:
This was really good. The steak ended up being perfectly cooked and the salad was very yummy and lightly dressed...exactly as it should have been. I love a really well-balanced meal, and this one hit all the right notes.

Ultimate Grilled Cheese

My girlfriends, Claire, Jenn N., and I actually got to meet Ina and get her latest cookbook autographed!!! We ditched our kids and had ourselves a "girls' day" by going to Ina Garten's cookbook signing, held at Sur La Table in Scottsdale yesterday afternoon. It was soooo much fun! Seriously, it was the best girls' day I have had in awhile!!! After the signing we had a fabulous lunch at Zinc Bistro, and did some shopping.

Ina, lunch, and shopping...what's better than that?!?!?!?

I must say, Ina really was so sweet and gracious...just as nice in person as she is on her show. I heart her even more now!

To commemorate my awesome day, I felt it was only fitting to make a Barefoot Contessa recipe from Ina's new book, Barefoot Contessa How Easy Is That?. This was pretty much the best grilled cheese sandwich I have ever eaten. Hands down. Trust me. Ina always pulls through with a shining star!

Ultimate Grilled Cheese
From: Ina Garten's Barefoot Contessa How Easy Is That? cookbook, 2010

Ingredients:
12 slices thick-cut bacon, such as Nodine’s applewood smoked
1 cup good mayonnaise
1/4 cup Dijon mustard
1/4 cup freshly grated Parmesan cheese
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 white pullman loaf or sourdough bread, sliced 1/2-inch thick (12 slices)
6 tablespoons salted butter, at room temperature (for spreading, you probably won’t use it all)
6 ounces aged Gruyere or Comte cheese
6 ounces extra-sharp Cheddar, such as Cabot or Shelburne Farms

Directions:
1. Preheat the oven to 400 degrees F. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut in 1-inch pieces.

2. Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don’t neglect the corners!

3. Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.

4. Heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. (Or, heat a nonstick skillet on medium-low, place two sandwiches at a time inside, and use a lightweight metal cake pan to weigh them down gently. Cook for 3 to 5 minutes. Flip the sandwiches, press them down with the cake pan, and cook for about 2 minutes, until golden brown. Repeat until all of the sandwiches are done.)

5. Allow the sandwiches to cool for 2 minutes. Cut in half, and serve warm.



The Result:
Drool-worthy. Soooo delicious and decadent! I halved this recipe for my little family and it was perfect. A perfect end to a perfect day!

Prosciutto-Wrapped Chicken and Green Beans

I have been pretty busy lately, and I have been using a lot of recipes from others and not my own. I just don't have the energy to do any creative cooking; and I don't particularly feel inspired, either. I must say, having three kids is kicking my ass a little bit lately. I am having a really hard time finding a balance between caring for my family, getting everything that needs to be done accomplished, spending time with the hubs, and carving out a little personal space for myself. I would like to make up more of my own dishes, and I sometimes find following a recipe a bit stifling. With that said, I just can't devote a whole lot of mental capacity to coming up with anything original in the kitchen. Sigh. Maybe when my girls get a little older and the boy is in school full-time, I can start cooking more "off the cuff" again.

Until then...this is another great recipe I found on my friend, Claire's blog. She turned my on to Cook's Illustrated special recipe issues (like the one this dish came from) which seem to always have a ton of good stuff to try. Anyway, her family loved it; so I knew it would be a tasty no-brainer. A great recipe without having to think too much about it...definitely up my alley.

Prosciutto-Wrapped Chicken with Green Beans
From: America's Test Kitchen 30-Minute Suppers Summer 2010

Ingredients:
4 Tbsp unsalted butter, softened
1/4 cup pitted mixed olives
1/4 cup lightly packed sage leaves
4 boneless, skinless chicken breasts
Salt and pepper
8 thin slices prosciutto
2 Tbsp olive oil
3 garlic cloves, sliced thin
1 pound green beans, stem ends trimmed
1/4 cup water

Directions:
Adjust oven rack to upper middle position and heat oven to 400 degrees. Process butter, olives, and sage in food processor until smooth.

Pat chicken dry with paper towels and season with salt and pepper. Spread butter mixture on 1 side of each chicken breast. Working with 1 breast at a time, slightly overlap 2 slices of prosciutto on work surface. Lay chicken, butter side down, in center of slices, then fold prosciutto over chicken. Repeat with remaining prosciutto and chicken.

Heat oil in large skillet over medium-high heat until just smoking. Add chicken, seam side down, and cook until well browned, about 2 minutes per side. Transfer chicken to baking sheet and bake until chicken registers 160 degrees, about 8 minutes. Transfer to platter and tent with foil.

Reduce heat to medium. Add garlic to skillet and cook until lightly browned, 1-2 minutes. Add green beans and toss to coat thoroughly. Add water, cover, and cook until bright green and tender, 8-10 minutes. Season with salt and pepper to taste. Serve chicken with green beans.



The Result:
This was really good. I used garlic green olives from my grocer's olive bar, and I just steamed a bag of frozen, whole green beans with some garlic salt to save some time. We all really liked this meal! The only word of caution I would like mention is to go lightly on the salt when seasoning the chicken. The prosciutto and olives are both fairly salty, and this can get outta hand with the salt pretty quick. Mine turned out fine, but was on the verge of being over-salted due to my heavy hand. I would definitley make this dish again, but I would just be more careful next time with the seasoning.

Mushroom and Swiss Sliders with Spicy Fry Sauce

Here is a fan-freakin'-tastic recipe I copped off of the Pioneer Woman website. Like most of the PW recipes, it was so simple; yet so delicious!!! The husband and I had a quiet dinner after the kids went to bed last night and savored these little beauties. A green spinach salad rounded out our dinner, and made for a great Monday night meal.

Mushroom and Swiss Sliders with Spicy Fry Sauce
From: The Pioneer Woman website

Ingredients:
⅓ cups Mayonnaise
2 Tablespoons Ketchup
1 teaspoon Cayenne Pepper (less If You're Sensitive To Spice!)
4 Tablespoons Butter
½ whole Medium Onion, Finely Diced
8 ounces, weight White Mushrooms, Chopped Finely
½ cups White Or Red Wine (optional)
4 dashes Worcestershire Sauce
Kosher Salt And Freshly Ground Black Pepper
2 pounds Ground Beef
4 Tablespoons Heavy Whipping Cream
4 dashes Worcestershire Sauce
1 teaspoon Kosher Salt
Freshly Ground Black Pepper
4 slices Swiss Cheese, Cut Into Four Squares
8 whole Dinner (or Slider) Rolls, Split

Directions:
In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)

Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.

Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.

Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately.

The Result:
I forgot to take a photo, but the link above to the PW website has all the shots you would need to make you drool on your keyboard. These were awesome!

Nutty Granola

I usually eat granola on a daily basis. My favorite breakfast is Greek non-fat yogurt, fresh berries of some sort, and granola. The more "stuff" in the granola (i.e. raisins, nuts, seeds, grains, etc.) the better. Unfortunately, I ran out of granola this morning and I forgot to buy some during my weekly grocery shop. I remembered seeing this granola recipe in my Ellie Krieger The Foods You Crave cookbook when I was looking for dinner ideas the other day. Thankfully, it seemed pretty fast to put together and I had everything on hand. I love it when I think on my feet. Granola crisis averted!!!

Nutty Granola
From: The Food You Crave cookbook, by: Ellie Krieger; 2007

Ingredients:
Cooking Spray
3 cups old-fashioned oats
1/2 cup chopped raw, unsalted walnuts
1/2 cup chopped unsalted almonds
1/2 cup chopped unsalted pecans
1/2 cup pure maple syrup
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup raisins

Directions:
Preheat the oven to 300 degrees F. Spray a large baking sheet with cooking spray.

In a medium bowl combine the oats, nuts, maple syrup, salt, cinnamon and the raisins, if using. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes. Transfer the sheet to a cooling rack and let cool completely. Store in the refrigerator in an airtight container for up to two weeks.

The Result:
This granola was awesome and so easy to make!!!! I don't think I will ever buy granola again.

Pecan-Crusted Catfish

This is a simple and yummy way to highlight the flavor of one of my favorite fish choices; the humble catfish.

Pecan-Crusted Catfish
From: Martha Stewart Living Everyday Food: Great Food Fast cookbook

Ingredients:
1/3 cup of yellow cornmeal
1/4 cup pecans
salt and pepper
4 skinless catfish fillets, (6 ounces each) rinsed and patted dry
4 tablespoons of vegetable oil (I used grapeseed oil, instead)
lemon wedges, for garnish

Directions:
1.Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground. Transfer to a large shallow container. Dredge catfish in cornmeal mixture, patting it on to coat completely.

2.Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side. Transfer to a plate; sprinkle with salt, and cover to keep warm.

3.Wipe skillet with a paper towel. Repeat with remaining 2 tablespoons oil and fish. Serve with lemon wedges, if desired.



The Result:
This was really good and easy to make. I served this fish with a side of steamed broccoli and some roasted, seasoned acorn squash wedges. Very yummy and satisfying!

Jen's Italian Sausage Soup

Mmmmmm,soup. I love making soup, I love eating soup, I just love everything about soup. Furthermore, soup...as they say...is good food. As you can tell, I was in a soup type of mood this evening. Conveniently, I had a some leftover odds and ends that needed to be used, so I threw together this very delicious "meal in a bowl". (You thought I was going to say 'soup' again didn't you????) This turned out so fantastic; it was everything I love about...you guessed it...soup.

Jen's Italian Sausage Soup

Ingredients:
2 Tablespoons of olive oil
1/2 of an onion, diced
3 cloves of garlic, minced
3 links of hot Italian sausage, casings removed
2 cups of marinara sauce (I used leftover Rocco's How Low Can You Go Low-Fat Marinara Sauce )
4 cups of chicken broth
1 cup of whole-wheat rotini pasta, cooked & drained
1 can of white cannelini beans or Great Northern beans, rinsed
splash of balsamic vinegar to taste
2 cups of baby spinach
1/2 cup of fresh basil, cut into chiffonade
salt and pepper to taste
Parmigiano-Reggiano cheese, grated (for garnish)

Directions:
Cook pasta in boiling water according to package directions. Drain and set aside.

In a large dutch oven, heat olive oil over medium-high heat. Add onions and a big pinch of salt, then saute until onions are soft and translucent. Add Italian sausage to the pot, breaking up with a wooden spoon until it is in large crumbles. Once the sausage is cooked (about 5 minutes), add the garlic and saute for an additional minute, or until garlic is fragrant. Add marinara and chicken broth. Season with salt and pepper. Add the white beans. Bring the soup to a boil, then reduce to a simmer. Cook for about 15 minutes.

Once cook time is up, add the cooked pasta, spinach, and basil. Splash in the balsamic vinegar and stir to combine. Adjust the seasoning with salt and pepper, if needed. Serve in bowls and garnish with grated Parmigiano-Reggiano cheese.



The Result:
Yum! We all loved this soup. It's a keeper!

One final note, I would recommend using turkey Italian sausage, if you can find it. If not, no worries...I used high-quality pork sausage and it worked just fine. In fact, mine was pretty lean and I didn't even have to drain off any grease.

Creamy Orzo with Chicken, Mushrooms, & Red Peppers

Oh man, I am a sucker for a creamy pasta dish and this one hit all the right spots. This recipe was literally like crack for me; striking in exactly all of my weak spots for creamy, savory, cheesy, mushroomy, and carb-ladened. I could not stop taking bites (even after I was already full). This dish is definitely on the decadent side, but I tried to lighten it up with low-fat cream cheese (yeah..."tried" is the operative word in that sentence). However, sometimes indulgence is necessary and you just gotta go for it. Needless to say, my whole family thought this dish was fantastic; even my ever-so-persnickity 4 1/2 year old boy. Let me tell you, when a child--whom we normally have to beg--eats dinner gleefully, and without a peep of complaint...now that is a recipe's true seal of approval!

Creamy Orzo with Chicken, Mushrooms, & Red Peppers
Adapted From: Food and Wine Quick From Scratch Pasta Cookbook via My Kitchen Cafe blog

Ingredients:
1 tablespoon olive oil
2 average-sized chicken breasts (about 1 to 1 ½ pounds), cut into chunks
2 red bell peppers, cut into ½-inch pieces
8 ounces white button mushrooms, quartered
1 teaspoon dried thyme
3 cloves garlic, finely minced
1 pound orzo pasta
8 ounces low-fat cream cheese, softened
1 cup reserved pasta water
1/2 teaspoon salt
1/2 teaspoon pepper
½ cup freshly grated Parmesan cheese
3 tablespoons chopped fresh flat leaf parsley or fresh basil
Squeeze of fresh lemon juice (from 1 lemon)

Directions:
Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until tender. When the orzo is ready, reserve 1 cup of the pasta water (ladling it into a small bowl is my method) and then drain the orzo and set aside.

While the orzo cooks, in a large nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the hot oil and brown on all sides. When nicely browned (but not all the way cooked through), add the peppers, mushrooms and thyme. Stir and let cook for about 5 minutes, until the chicken is cooked through and the mushrooms and peppers have softened and browned and most of the liquid has evaporated. Add the garlic and cook, stirring, until fragrant, about 1 minute.

In the skillet over medium heat, add the softened cream cheese (if you forgot to let the cream cheese soften at room temperature, no worries! Pop it in the microwave for one minute on 40% power) in bite sized chunks and stir so that the cream cheese melts and coats the chicken and vegetables. Add the reserved pasta water and bring to a simmer. Add ½ teaspoon salt and ½ teaspoon pepper. Stir. Add the orzo, Parmesan, lemon juice and fresh parsley. Stir to combine and heat through. Garnish with additional Parmesan and parsley (or basil).

*Note: this pasta is best served immediately as it tends to get less creamy as it sits at room temperature – so serve warm right as it finishes cooking!

(Incidentally, it heated up just fine the next day in the microwave on low power.)

*Serves 4



The Result:
Sooooooo worth the splurge!

Roasted Veggie and Black Bean Baked Burritos

Here is another AWESOME recipe from the Aggie's Kitchen website. I know I have said it before--probably several times--but I love finding yummy, healthy vegetarian dinner ideas. Aggie always delivers!

Roasted Veggie and Black Bean Baked Burritos
From: Aggie's Kitchen website

Ingredients:
2 sweet potatoes, peeled and cubed (small)
1 red pepper, cubed (small)
1 red onion cubed (small)
1 or 2 jalapenos, diced (if you want less heat sub another red pepper)
1 tsp cumin
1 tsp chili powder
salt and pepper to taste
2 tsp olive oil
1 can black beans, rinsed
handful chopped cilantro
squeeze of lime juice
shredded cheddar
Whole Wheat Tortillas or Wraps (burrito size–recommended:Ezekiel Sprouted Grain Tortillas)
nonstick olive oil spray

Directions:
In a bowl, toss veggies in olive oil and season with spices. Place in large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway in between.

Let cool. Add to a bowl of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use. Warm wraps in microwave according to directions on package. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides and continue to roll. Place on baking dish, seam side down and spray with nonstick spray or olive oil spray. Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.

Makes about 6 burritos {with filling leftover}.

Aggie's Tip: Pre-make your burritos and wrap in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!



The Result:
So filling and satisfying! We all loved these burritos, and I am so happy to have plenty of veggies leftover to make more burritos (ohhh...the veggies would be good in quesadillas, too). We garnished our burritos with some seasoned, mashed avocado and they were absolutely delicious!

Quick Chile Relleno Casserole

I am a little behind on some dinner updates, and I almost completely forgot about posting this recipe. Oops! I am going to attribute my forgetfulness to being forced to keep up with my three crazy kids all the time. It drains me. Luckily, I looked on my camera for last night's dinner and found the photos I saved from this dish. I am really glad that I didn't totally space it; since this casserole was really good, and something that I want to make again. I swear, I used to have such a great memory!!! I am hoping that someday my mommy-brain will go away and I will return back to my normal,lucid self (i.e. pre-kids). Maybe when they all go off to college???? Fingers crossed.

My friend, Claire recently made this dish and I felt that I had to try it. My instincts were correct; this was a fantastic and easy version of Chile Rellenos. I only varied Claire's adapted version slightly, with yummy results. A mixed greens salad rounded out this meal.

Quick Chile Relleno Casserole
Adapted From: Quick Chile Relleno Casserole on Food.com via Cooking Claire

Ingredients:
6 whole Anaheim chiles
4 ounces 2% reduced-fat monterey jack cheese, sliced
2 eggs
1/2 cup of egg whites
1/3 cup fat-free milk
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 cup 2% reduced-fat shredded cheddar cheese

Directions:
Roast chiles under the broiler or over gas flame until skin is charred. Place chiles in a bowl, cover with plastic wrap and let stand at least 10 minutes. Remove skins from chiles while trying to keep chiles intact. Cut a slit in each chile, remove seeds, and stuff with sliced cheese.

Coat an 11x7 baking dish with nonstick spray. Place chiles in prepared dish.

Beat eggs with whisk or electric mixer until thick and foamy. Add milk, flour, and baking powder and beat until smooth. Pour mixture over chiles. Top with cheddar cheese.

Bake, uncovered, in a 375F oven for about 30 minutes or until casserole is puffed and appears set when gently shaken.



The Result:
If you love Chile Rellenos, but don't want to fuss with the labor-intensive, original version, then this casserole is for you. The flavors are great and it is definitely more healthful. Yum!

Chocolate Chocolate Chip Cookies

I brought dinner to a friend last night, and decided to bake some cookies to go along with their meal. I have the allrecipes.com Dinner Spinner app on my iPhone, so I did a search for cookies and came up with these beauties. I had everything on hand, so I didn't even need to take an extra trip to the store (I love it when that happens). Of course, we saved some cookies for ourselves and they were a big hit with my family. Really, there is so much chocolate...what is not to love!?!?!?!

Chocolate Chocolate Chip Cookies
Adapted From: allrecipes.com; Chocolate Chocolate Chip Cookies I by Kathy

Ingredients:
1/2 cup butter, softened
1/2 cup of shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1/2 cup of white chocolate chips
1/2 cup chopped walnuts

Directions:
1.Preheat oven to 350 degrees F (175 degrees C).

2.In large bowl, beat butter, shortening, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3.Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

The Result:
These cookies are definitely not to be considered as "health food", but they're oh sooooo good. They are really decadent and rich and chocolaty and yummy. Ohhhh, coooookies!