Pumpkin Spice French Toast

After watching Chef Carla make this on "The Chew" (a wonderful daytime cooking show I DVR) I knew I had to try it.  A month later I found the time and it was well worth the wait.  I never made French Toast before so I was a bit worried, but it was super easy and delicious.  I will definitely make this again as Christmas gets closer.

Pumpkin Spice French Toast


1 Loaf Challah or Brioche thick sliced, day old
1 cup Milk (I use fat free/skim)
1/2 cup Half and Half
3 Eggs
1/2 cup canned pumpkin
1/4 cup Brown Sugar
2 tsp Vanilla
1/4 tsp Ground Ginger
1 tsp Cinnamon
Pinch of Salt


For cooking French Toast:

1/4 cup Canola Oil

4 Tbsp Butter

OR you can use Non-Stick cooking spray.

Powdered Sugar for sprinkling on top

1. Combine all ingredients (except bread and powdered sugar, oil and butter) and mix well


2. Dip sliced bread in mixture and coat both sides well, place in glass baking dish and allow
    to sit overnight in fridge (covered), or at least for 6 hours.


3. To cook, heat 2 tablespoons oil and 2 tablespoons butter in a non stick pan over med-high heat.  


4. Cook 2-3 minutes on each side, until golden brown.


5. Repeat steps 3 & 4 until all bread is cooked.


6. Top with powdered sugar and syrup and enjoy.

Chicken Tortilla Soup

Novemeber is a few days away and with the holidays come cooler weather, my favorite!  So when the weather gets cooler I look forward to making lots of different soups.  Today, in preperation for tomorrows cold front, I made some Chicken Tortilla Soup and it was scrumptious!  I urge everyone to make it, as it is so easy my dogs could put it together.

Chicken Tortilla Soup


1 Rotissere Chicken - shredded
2 cans Low Sodium Chicken broth
1 can cream of chicken soup
1 can green chiles
1 can diced tomatoes 
1 can black beans - drained and rinsed
1 10 oz bag frozen corn
1 Tbsp chopped garlic (the kind in the jar is best in this recipe)
1 Tbsp cumin


All you do is combine everything and simmer, it can be ready in 30 min or 3 hours.  The longer you let it simmer the more flavorful it will be.  If you like it with more of a kick to it you can replace the tomatoes and green chiles with a can of Rotel.


You can even do this in the crockpot on low and let it cook all day, its up to you.


Garnish with fresh Cilantro, avocado and corn tortilla strips and enjoy.

Gorp Cookies

I remember in high school, a friends mom made some Gorp and it was wonderful.  It was not a cookie but more like a trail mix.  I can not remember for the life of me what was in it, so I was never able to duplicate it.  When I saw this recipe in a magazine, I was intrigued.  All of the ingredients I loved so I knew it would be an amazing cookie.  And it was!

Gorp Cookies


2 cups all purpose flour
2 1/2 cups rolled oats
1 tsp kosher salt
1 tsp baking soda
1/2 tsp cinnamon
2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
8 ounces bittersweet or dark chocolate chunks
1 cup pecans, coarsely chopped
1/2 cup raisins
1/2 cup dried cranberries

1. Preheat oven to 350
2. In a medium bowl stir together four, oats, salt, baking soda and cinnamon and set aside
3. In a stand mixer bowl cream together butter and sugars.
4. Beat in the eggs, one at a time, then add vanilla
5. Add flour mixture and beat on low speed until just combined
6. Add chocolate, pecans and dried fruits on low speed until combined
7. Bake cookies for 12-15 minutes.

*This recipe makes about 3 dozen cookies.  You can always freeze the dough and use it later if needed.

Baked-Eggplant Parmesan

I love eggplant, but my husband does not.  He says it is too mushy.  Since I had gotten some eggplant from the farmers market, I had to use it, so I decided to try this recipe.  I made a few modifications based on what I had in the fridge.  Needless to say, my hubby ate it and wanted more.  He even ate the leftovers the next day.  So in my book, this recipe is a keeper.

Baked-Eggplant Parmesan

parchment paper for baking sheet
2 large eggs
3/4 cup italian breadcrumbs
3/4 cup parmesan cheese 
2 medium eggplant
1 small to medium jar spaghetti sauce (I used Prego Heart Smart Ricotta Parmesan)
3/4 cup shredded mozzarella
10-12 slices provolone

1. Preheat oven to 375 and line baking sheet with parchment paper (makes or easy clean up)
2. In 1 bowl whisk together 2 eggs and 1 tbsp water and set aside
3. In another bowl add breadcrumbs
4. Peel eggplant and slice into 1/2 inch thick rounds or thiner, dip in egg, then coat in the breadcrumbs and place on baking sheet.
5. Bake until golden brown, about 20-25 minutes.
6. Remove from oven and raise the oven temperature to 400.
7. In a 9x9 square dish, layer the eggplant, a thin layer of sauce, 1/4 of mozzarella, 4 slices of provolone and 1/4 parmesan.  Continue this process for 3 layers and then you should be done.
8. Bake until sauce is bubbling and cheese is melted, about 15-20 minutes.

Chocolate Chunk Banana Bread

I subscribe to this neat magazine called Clean Eating.  This months magazine had a great article about flaxseeds/ flaxseed oil.  Along with it was a recipe for this banana bread.  I happened to have all the ingredients except the flax seed oil.  So I decided to go get some and give it a try.  This bread was delicious, it was not very sweet with a nutty flavor and hearty texture.
Any recipe that does not include butter, sugar and white flour and still tastes good is always a good find for me.

Chocolate Chunk Banana Bread
1 1/2 cups whole wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
1 tbsp ground flaxseed
pinch of salt
3 ripe bananas, mashed
2 egg whites
1/4 cup unsweetened apple sauce
1/2 cup raw honey
1/4 cup flaxseed oil
1/2 cup Ghirardelli 60% Cacao chocolate chips


1. Preheat oven to 350
2. In a medium bowl combine flour, baking powder, baking soda, cinnamon, flaxseed and salt
3. In a large bowl combine bananas until smooth. Add egg whites and whisk together, gradually
    mix in applesauce, honey and flaxseed oil.
4. Mix dry ingredients into banana mixture, stir in chocolate.
5. Mist a loaf pan with cooking spray. Pour batter into pan and bake for 35-45 minutes, or until done.

Black-Eyed Pea Salad

To me, the perfect summer dinner is something cold.  Since ice cream and Popsicles do not qualify for dinner, I am always on the lookout for a nice cold summer salad.  I have some great cold pasta salad recipes but sometimes pasta is too heavy for me.  I stumbled across this recipe on a PBS show called Everyday Food and loved it.  It is so good that next time I may double it and add some more veggies/ beans.

Black-Eyed Pea Salad
1 Tsp Dijon mustard
2 Tbsp cider vinegar
1 Tbsp Canola oil
1 shallot, finely diced
1 can (15 oz) black-eyed peas, drained and rinsed
1 pkg (10 0z.) frozen corn kernels, rinsed and thawed
1/2  red bell pepper, finely diced
1/2 green pepper, finely diced
Salt and pepper


1. In a large bowl combine black-eyed peas, bell peppers and corn
2. In a separate bowl combine mustard, vinegar, oil and shallot, whisk together to combine
3.Toss dressing with vegetables and add a dash of salt and pepper to season.
4. Refrigerate for at least an hour then serve.

Spinach Quiche & Bacon and Cheese Quiche

When I was around 12 years old, my Mom gave me Julia Child "The Way To Cook" cookbook for Christmas.  I thought it was the greatest gift in the world.  Unfortunately, 26 years later, the only recipes I have mastered from this book are her Quiche recipes.  They are so good and  you can eat them for breakfast, lunch or dinner, how wonderful is that!   I try not to make them too often because they are so good you can't just eat one slice.  Plus they are better cold and since they are made in a pie shell, you don't even need a plate, just a fork which means in my house 2 quiches would last us about 48 hours max.  I have tweaked the recipe a bit because I like more cheese, so feel free to tailor it to what you like.  All in all I would like to say thank you Julia Child's for a truly remarkable quiche recipe.  I have never had one as good as hers...ever.

Spinach Quiche


2 shallots minced
2 tbsp butter
10 oz chopped spinach (1 box frozen) defrosted with any water squeezed out.
salt
pepper
nutmeg
3 large eggs
1 cup milk or cream ( I use whole milk)
3/4 cup shredded swiss cheese
9 inch pre baked pie shell

1. Pre-heat oven to 375
2. Saute shallots in butter over medium heat for about 1 minute and add spinach, stir over heat until tender.
3. Take pan off heat and season with salt, pepper and nutmeg (to taste).
4. In a large measuring cup (2-4 cup capacity) add eggs and enough milk or cream to make 1 1/2 cups "custard" mixture and set aside.
5. Take pre-baked pie crust and add 1/2 shredded swiss to the bottom.
6. In a separate bowl add cooled spinach mixture to your "custard" mixture and combine well.
7. Pour into pie shell and top with remaining cheese
8. Bake for 30-35 minutes until brown and bubbly.

Cheese and Bacon Quiche


6 strips of bacon cooked until crisp

salt

pepper

nutmeg

3 large eggs

1 cup milk or cream ( I use whole milk)

3/4 cup shredded swiss cheese

9 inch pre baked pie shell

1. Pre-heat oven to 375
2. Break up pieces of bacon and strew them in the bottom of the pie shell on top of cheese
3. Sprinkle 1/2 cup cheese on top of bacon.
4. In a large measuring cup (2-4 cup capacity) add eggs and enough milk or cream to make 1 1/2 cups "custard" mixture and season with salt, pepper and nutmeg to taste.
5. Pour "custard" mixture into pie shell and top with remaining cheese
6. Bake for 30-35 minutes until brown and bubbly.

The BEST Crabcakes

When we came back from Seabrook Island I made sure to get some fresh crabmeat because I have been craving crabcakes.  I am very particular about my crabcakes.  I am not a fan of crabcakes with mayonnaise in them as a binder.  I also do not like a lot of filler, I like a lot of crab.  Years ago when I was still working in NOLA, I saw Chef Paul Prudhome make this recipe on the local morning news.  I knew immediately that this was the recipe for me.  I have been making it ever since and I promise you it will not disappoint!

The BEST Crabcakes

1lb lump or white crabmeat
1/2 stick butter
1 medium onion chopped finely
1 large rib of celery chopped finely
1/2 green bell pepper chopped finely
1 beaten egg
1 3/4 cups Ritz crackers (about 1 1/2 sleves of crackers) crushed
1 1/2 tsp Old Bay
1 tsp worcestershire

1. Melt 1/3 of the butter in a saute pan over medium heat and cook onions, celery and bell pepper until tender.
2. Transfer to a mixing bowl and add all other ingredients.
3. Toss together well and form into crabcakes
4. Melt remaining butter in saute pan over medium heat and add crabcakes, a few at a time.
5. Cook 3-5 minutes each side, until golden brown.

Ham, Gruyere, and Shallot Pizza

I received an email last week from one of my favorite magazine, Real Simple, which was titled "The Best Pizza Ever".  So once I pulled it up and realized I had all of the ingredients I decided to give it a try.  It was truly decadent and marvelous, rich and nutty, my whole family loved it.  It was a good change from the regular veggie pizza.  I highly recommend trying it out for yourself :)

Ham, Gruyere, and Shallot Pizza


1 lb pizza dough
2 Tbsp Olive Oil
3 Shallots, cut into thin rings
12 sprigs fresh Thyme
kosher salt 
pepper
8-10 paper thin slices of Ham (we used Boars Head Tavern ham)
1/2 cup grated Gruyere cheese

1. Heat oven to 400 degrees
2. Form dough into pizza and brush with 1 Tbsp olive oil
3. bake 15-20 minutes until puffed and golden
4. Meanwhile in a seperate bowl combine thyme, olive oil, shallots, salt and pepper
5. Top pizza with ham, shallot mixture and cheese
6. Bake until crust is crisp and cheese is melted, another 12-15 minutes.

Italian Pasta Salad

I love, love, love cold pasta salad on a hot day.  Not the kind of pasta salad that is smothered in a mayonnaise sauce, but the kind that is light and flavorful.  I have experimented with different veggies, cheeses and meats and finally came up with a combination that my family loves.  I can tell you that when I make it, I make a lot!  Now between my husband and I, it does not last long.  I admit I have been known to sneak in the kitchen at night and take a few bites directly out of the container, in the dark :) and then again for breakfast.  I hope you try this recipe and enjoy it as much as we do.

Italian Pasta Salad


1 lb. Gemelli pasta
1 green bell pepper, sliced thin
1/4 cup Red Wine Vinegar ( more if needed to taste)
2 Tbsp Olive Oil
2 Tbsp Johnny's seasoning salt
12 ounces Sopressata , sliced thick and then cut into bite size pieces
1 container fresh Mozzarella drained and cut into bite size pieces

1. Boil pasta until cooked, drain and set in large mixing bowl in fridge until cool.
2. Slice bell pepper paper thin and cut into bite size strips Add to cooled pasta
3. Add fresh mozzarella and sopressata to pasta and toss to combine.
4. Add Olive Oil and about 1/4 cup (give or take) Red Wine vinegar and Johnny's seasoning salt.
5. Toss to combine and taste to see if seasoning is right for you. 

*Sometimes I like to add a bit more vinegar and seasoning salt.   
**If you can't find Johnny's seasoning salt, use whatever herbs/seasoning you like.

Turkey Sausage Lasagna

I got this recipe from my Barefoot Contessa Family Style cookbook about 4 years ago.  The first time I made this lasagna it was so good that I swore I would never make a plain old ground beef lasagna again.  And honestly, I haven't.  This will definitely feed a crowd and is a perfect dish for a potluck dinner party.
Try it, I have a feeling you will enjoy it thoroughly :)

Turkey Sausage Lasagna


2 Tbsp Olive Oil
1 yellow Onion, chopped
2 garlic cloves, minced
1 pkg sweet Turkey Italian Sausage, remove casings
1 28 oz. can crushed Tomatoes in puree
1 6oz. can Tomato Paste
 1/4 cup chopped Parsley
1/2 cup Basil leaves, chopped
1 pkg Lasagna noodles
15 ounces Ricotta cheese
3-4 ounces creamy Goat cheese
1 cup Parmesan, grated
1 extra large Egg
1 lb. Mozzarella, sliced thin

1. Pre heat oven to 400 degrees
2. Heat olive oil in skillet and cook onions for 5 minutes until translucent
3. Add garlic and cook for 1 minute more
4. Add sausage and cook over medium heat breaking it up into pieces until it is no longer pink.
5. Add tomatoes, tomato paste and 2 Tbsp of the parsley, basil and salt and pepper .
6. Simmer, uncovered, over medium-low heat for 15-20 minutes until thickened.
7. Meanwhile, Fill large bowl of pan with hot tap water, add noodles and let them sit in the water for 20 minutes (until softened) then drain.
8. In a separate bowl, combine ricotta, goat cheese, parmesan, egg and remaining parsley and a dash of salt and pepper and set aside.
9. To build lasagna, ladle some of the sauce onto 9x12x2 inch rectangular baking dish and spread evenly over the bottom
10. Then add layers as follows: half pasta, half mozzarella, half ricotta mixture and 1/3 sauce.
11. Repeat until assembled and cook for 30-45 minutes, until brown and bubbly.

Chicken Diane

I finally found a gourmet meal recipe that does not involve a lot of time and ingredients.  It was super yummy!  It does call for some alcohol, brandy to be exact, and luckily you can go to your local liquor store and buy one of those mini bottles for around $1.25. While I did not eat it (not on my diet), my boys did.  They ate the whole thing and went back for more.  This recipe is perfect for 2 people, but if you want to make more, just double it.  Trust me, it will be well worth it!

Chicken Diane


1 Tbsp Olive Oil
2 chicken breasts, boneless, skinless and seasoned with salt and pepper.
1 Tbsp butter
1 Tbsp minced shallots
1 tsp minced garlic
3 Tbsp brandy
2 tsp Dijon Mustard
2 tsp worcestershire sauce
1/4 cup half & half
1 Tbsp fresh parsley, minced

1. Heat oil in pan, add chicken and cook 6 minutes; flip, cover and cook 6 minutes more.
2. Remove chicken from pan to a small plate and tent with foil.
3. Melt butter in same pan and stir in shallots and garlic, cooking for 1 minute
4. Take pan off heat and add brandy to deglaze pan, scraping all of the browned bits off the bottom.
5. Return skillet to heat and boil brandy for 30 seconds
6. Whisk in Dijon and Worcestershire for 20 seconds
7. Take pan off heat and whisk in half & half and parsley
8. Return skillet to heat to slightly thicken sauce and season with salt and pepper
9. Return chicken to skillet and turn to coat in sauce
10. Remove chicken to a plate and top with sauce (I served it on top of whole wheat pasta)

Shrimp Fajitas, Guacamole and Vegetable tostada's

Since I am not a fan of any Mexican restaurants in our area, I have decided to make our own Cinco De Mayo feast today.  Reid has been helping me prep, or as he likes to tell me, "we can be a team mom" so here goes our recipes.  One thing to keep in mind, when buying refried beans always get the vegetarian kind.  They are the only ones with NO LARD, which is a must in my book. You can also use some cumin, smoked paprika or chili powder for seasoning, really it's just about what flavors you like.
 Also, try and grow your own herbs/tomatoes.  I will tell you that I will never buy herbs in a grocery store again!  There is nothing like fresh cilantro out of the garden, the taste is so much earthier...I love it!  Our tomatoes are still green, so maybe in another month they will be ready for picking.  I grow all of our herbs and tomatoes/peppers in large pots, you really don't need to plant them in your yard if you can not find enough space ( as was my problem).

Guacamole
3 ripe Avocado's
1 ripe tomato
1/4 white onion
kosher salt
1/4 lime
fresh cilantro (torn in pieces)

All I do here is pit the avocado's, scoop out the flesh and mash with a fork until smooth.
Add diced tomatoes and white onion and season to taste with salt, cilantro and a a squeeze of lime.
It doesn't get any easier than this!

Vegetable Tostada's


1 can Vegetarian refried beans
1 pkg tostada shells
1 1/2 white onion sliced thin
1/2  green bell pepper sliced thin
1/2 pkg mushrooms sliced thin
1/2 cup shredded monterey jack cheese
fresh cilantro (torn in pieces)

1. Bake tostada shells according to pkg.
2. Saute onions, bell pepper and mushrooms until tender, 5-6 min. You can add some cumin, chili powder, or smoked paprika with some kosher salt to add some mexican flavors.
3. Layer the tostadas with beans, onions, peppers, mushrooms and cheese
4. Put back in oven until cheese melts
5. Top with pico de gallo and guacamole and cilantro.

Shrimp Fajitas  (makes 6 fajitas)

1 lb shrimp

1 tbsp olive oil

6 flour tortillas

1/2 white onion sliced thin

1/2  green bell pepper sliced thin

1/2 pkg mushrooms sliced thin

kosher salt

pepper

fresh cilantro (torn in pieces)

1. Peel shrimp and toss with olive oil, pepper and kosher salt. Or you can use some cumin and smoked paprika.
2. Roast shrimp in oven for 6 min. at 400 degrees
3. Let shrimp cool and saute all vegetables until tender, 5-6 min.
4. Heat up tortillas in a non stick skillet over low heat.
5. Assemble tortillas as you like them and top with pico de gallo, cilantro and guacamole.

Iced Sugar Cookies

Back  around Christmas time William Sonoma had their annual sale and all of their Star Wars items were marked down.  Now,  knowing how much my son loves Star Wars and how much I love a bargain, I decided to get the cookie cutter set.  Now spring forward to Reid's 4th birthday, and he wants me to make the Star Wars cookies, but not just anyway...the way that the William Sonoma professionals make and icing them.  So, we set out today to Michael's to get our icing colors and meringue powder (I'll explain that one later).  All I can say now, is that this should be interesting.  I am going to try my best, but what I know now is that I have a new found respect for pastry chefs and professional cake/cookie decorators. I will post pictures after they are all complete.

 Below is a wonderful recipe that I used at Christmas time to make cut out sugar cookies (thanks to Martha Stewart) and royal icing.  I will be using it again for these cookies and also for some Easter cookies. I will tell you that I make the dough a day in advance and keep it in the fridge, then we cut out cookies and bake them the next day.

Sugar Cookies

4 cups all purpose flour, sifted
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter (2 sticks)
2 cups sugar
2 large eggs
2 tsp vanilla extract

1. Whisk to combine flour, baking powder and salt in a separate bowl.
2. In another bowl beat butter and sugar with an electric mixer on medium high until pale and fluffy
3. Add eggs and vanilla and reduce speed to low.
4. Gradually mix in flour mixture.
5. Divide dough in half, wrap in plastic and chill up to 1 hour or 1 day.
6. When ready to cut and bake, bake at 325 for 10 minutes.

Royal Icing

4 cups confectioners' sugar

5 Tbsp Meringue powder (I use this instead of actual egg whites, you can buy it at Michael's)

Water as needed to thin icing or lemon juice

1. With an electric mixer on low beat all ingredients until smooth, about 7 minutes.
2. If icing is to thick add water or I also use a little lemon juice to add some flavor.
3. If icing is too thin, add more sugar.
4. Use immediately or store in an air tight container at room temperature for up to 2 days.

Pomodoro Salad & Simmered Italian Rice

These are 2 new side dishes we made with dinner last night.  They were delicious!  I paired them with some baked Salmon and was surprised how well it went together.  I am always looking for new side dishes, especially since my son will not eat mac & cheese or mashed/baked potatoes.  The Pomodoro salad
recipe comes form a wonderful cooking show I DVR everyday called "Mad Hungry" on the Hallmark channel.  The chef, Lucinda Scala Quinn has some great recipes.  Look her up on the web or buy her cookbook of the same name, it is a good addition to my library.  The rice recipe came from a Swanson chicken broth recipe ad in a magazine that my mom tore out and brought to me.

Pomodoro Salad

4 fresh, ripe tomatoes
1 Tsp coarse salt
1 small red onion sliced thinly
1/4 cup chopped flat leaf parsley
2 garlic cloves, minced
2 Tbsp fresh basil leaves, torn
1/2 tsp fresh thyme or oregano
3 Tbsp olive oil

1. Bring a small pot of water to a boil.   Drop the tomatoes in and boil for 10-15 seconds
2. Remove and immediately put the tomatoes in a bowl of ice water, this will loosen the skins for easy removal.
3. Remove the skin from the tomatoes and slice into thin wedges.
4. Place in a medium size bowl and add salt and mix
5. Add onion, parsley, garlic, basil, thyme or oregano and olive oil
6. Stir until well combined
7. Chill for at least 30 minutes prior to serving.

Simmered Italian Rice

1 3/4 cups Chicken broth

1 tsp Italian seasoning

3/4 cups uncooked long grain white rice (we used brown rice)

1 cup fresh chopped spinach

1/2 cup grated Parmesan

1. Heat broth and Italian seasoning to a boil
2. Stir in rice and spinach, reduce heat to a simmer and cook for 20 min or until rice is tender.
3. Since we used brown rice it took longer and we did have to add more broth.
4. Once rice was cooked we boiled the excess liquid off.
5. Add parmesan and stir until blended

Chicken with white beans and tomatoes

When I went home last week my Mom made this one day and it was so good I ate it for lunch and dinner.  It came from the January 2011 issue of Real Simple magazine.
It is super easy and uses fresh herbs (which I love!).  I am making this for dinner tonight after I pick up my chicken from the farmers market today. Try it one night this week for dinner and let me know what you think.

Chicken with white beans and tomatoes

2 15.5oz canned cannellini beans
1 pint grape tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano
2-4 cloves garlic smashed
2 tablespoons olive oil
kosher salt and pepper
4 bone in, skin on chicken thighs
2 bone in, skin on chicken breasts

1. Heat ove to 425
2. In a large baking dish add rinsed beans, tomatoes, thyme, oregano, garlic, 1 tbsp oil,1/2 tsp salt and 1/4 tsp pepper.  Toss together.
3. Pat chicken dry and place on top of bean mixture skin side up.  
4. Rub with remaining oil and season with 1/2 tsp salt and 1/4 tsp pepper
5. Roast until chicken is cooked through, 35-45 minutes.

Oven Fried Chicken

I found this recipe in one of my books filled with recipes that I have either ripped out of magazines or found online somewhere. This particular one came from an old Parade magazine clipping.  Funny,  I have hundreds of old recipes that I always thought looked good but never cooked them.  Well, I finally cooked this one and it  is now my new favorite!  You must try it...it is easy, quick and delicious.  We paired it with a cucumber salad and baked sweet potatoes.

Oven Fried Chicken

1lb boneless skinless chicken breast or tenders - washed and patted dry
1/4 cup Smart Balance lite melted
2 cloves garlic minced
1/4 cup Dijon mustard
1 cup Panko bread crumbs
1/3 cup Parmesan
2 tbsp dried parsley

1. Preheat oven to 500
2. Mix melted margarine, Dijon mustard and garlic in a bowl
3. Add chicken to bowl and toss around until fully coated on both sides
4. In a separate bowl combine Panko, Parmesan and parsley
5. Now, coat only one side of the chicken in the crumb mixture.
6. Place on a baking sheet or pan crumb side facing up and bake for 15 minutes.
7. If you have thicker pieces of chicken and they are browning on the outside but not fully cooked on the inside, after the 15 minutes turn oven down to 400 and check every 10 minutes until cooked.

Banana Bread

One of the few things my Mom cooked when we were kids and was always good was banana bread.
Every time I would try and make it like she did, it never tasted the same.  She would always do the bread in a loaf pan and it would come out perfectly browned and cooked all the way through.  When I tried it, the sides would be burned and the middle was raw.  So I gave up and decided to do muffins instead.  I added a few ingredients to my recipe, but I think it is still as good as mom's.

Banana Bread Muffins

1 cup Sugar
1 stick Butter (salted)
2 large Eggs
3 ripe Bananas
1 Tbsp Milk
1 Tbsp Vanilla extract
2 cups All-Purpose Flour (sifted)
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder

1. Pre heat oven to 325.
2. In a small bowl, mash the bananas, milk and vanilla together and set aside
3. In another bowl mix together the flour, salt, baking soda and baking powder
4. Cream the butter and sugar together, then add eggs one at a time until blended in.
5. Add the banana mixture in with the sugar/butter/egg mixture and stir until it is all mixed together.
6. Add the dry ingredients (flour mixture) until well blended.
7. Pour batter into muffin tins and bake for 20-25 min for mini muffins, 1 hour if you do a loaf pan.

Chicken and Spinach Enchiladas

When I first got out of college, I got this recipe from my sister...the one that doesn't cook. So you can imagine my surprise when it was easy to put together, fast to cook and good to eat.  Plus this is the only way I can get my husband to eat spinach, because it doesn't taste like spinach (is what he tells me).  This is an easy dinner to put together when you have no time to cook.  It is also better eaten the next day cold and will provide you with lots of leftovers (depending on the size of your family)

Chicken and Spinach Enchiladas

1 10 oz. box frozen chopped Spinach
1 Rotisserie Chicken
1 8oz. lite Sour Cream
2 cups shredded Mexican cheese blend
1 pkg. 10 Flour Tortillas
1 small jar salsa
1 envelope Taco Seasoning
1 small jar Green Chili's (mild)

1. Pre heat oven to 400
2. Shred meat from Rotisserie chicken and set aside
3. Defrost the spinach, squeeze water out and put in mixing bowl
4. Add sour cream, chili's, taco seasoning and chicken and stir together.
5. Add 1/2 cup of cheese to mixture and stir together
6. Add about 1-2 Tbsp to each tortilla and wrap up and place in a shallow pan
7. You should get about 10 enchiladas from the mixture.
8. Top each with salsa and remainder of cheese.
9. Bake in oven covered with foil for 20 min, take foil off and cook for another 10 minutes.

Doggie Dinner

I thought it would be fun to post something a little different.  Every year on my dog's birthdays they get a special dinner.  We either do turkey burgers, turkey meatballs, chicken and rice or turkey hash.  I am not ashamed to admit it...I treat my dogs like they are my children.  That is just how I am.  I have nothing against people who do not.  But I can not imagine having a dog live outside and feeding them Ol' Roy.  Heck, I have spent more money on my dogs health care than on my own son.  And although life would be easier without them, I wouldn't trade them for  all the money in the world!  So if you love your animals as much as I do, treat them to a good dinner once in a while...they will love it :)

Turkey Hash

1 lb ground Jennie-O Turkey
1/4 tsp Thyme
1 Tbsp Parsley flakes
1tsp Garlic powder
1 Carrot
1 head Broccoli
2 cups Brown rice - cooked
2 hard boiled Eggs (peeled)

1. Brown turkey in frying pan and add parsley, thyme and garlic powder.
2. Chop and boil carrot and broccoli
3. Mix all together in a large bowl with the cooked brown rice
4. Crumble hard boiled eggs on top.
5. Serve one all has cooled off.

Sugar Free Chocolate Pudding Pie

In honor of our beloved Gramps, George Strother Givens,  we are making his famous Sugar Free Chocolate Pudding Pie for dessert today.   I never wrote down the recipe, so every time I would make it I would call him up and he would tell me the recipe.  I don't have him to go to anymore, but am finally going to write his recipe down now :)  He made it sugar free because his wife Ruby Mae was a diabetic, personally I prefer sugar free to regular because after years of eating it that way, the regular pudding is too sweet for my taste.  But if the thought of "Sugar Free" makes you cringe, by all means make it the good old fashioned way.  I prefer using low fat / low sugar versions of certain foods because that is just what I am used to.  But if you prefer the good old regular versions of these ingredients, by all means use it.



Sugar Free Chocolate Pudding Pie
1 pre-made Graham Cracker crust pie shell
1 small box Sugar Free Jello Chocolate Pudding Mix - Instant
1 container of Cool Whip lite
1 8oz box of low fat cream cheese - at room temperature

1. Make pudding and refrigerate for 10 minutes or until pudding has set.
2. With an electric mixer, mix cream cheese with 1/2 of the cool whip
3. Spread cream cheese mixture into the pie shell
4. Top with the pudding (that has already set)
5. Top that with the remaining cool whip
6. Refrigerate for at least an hour before serving.

Red Chicken Spaghetti

For Valentines day I got the request to make my Mom's Chicken Spaghetti.  It is a wonderful one pot dish, as in you add all the ingredients into the pot and let simmer for an hour, and voila!  you have a dinner. I remember when my Mom first made this out of one of her old Ralph and Kaco's cookbooks years ago.  I complained about it having chicken and olives in the red sauce...I thought it would be gross.  To my surprise it was anything but.  Now it is one of the top 3 recipes my husband requests for me to cook.  I can also tell you it is better cold, I have been caught picking the chicken and olives out of the tupperware container inside the fridge,  door wide open, every time :)

Red Chicken Spaghetti
1 lb skinless, boneless Chicken Breasts
1 rib Celery
1 Green Bell Pepper
2 6oz. cans Tomato paste (I like Cento brand)
1 can large Black Olives pitted
1 can Mushrooms
1 can peeled Tomato's
1 1/2 tsp Oregano
1 tsp Paprika
1 tbsp. Sugar
Kosher Salt
1/2 cup Parmesean
2 tbsp Olive Oil

1. Salt chicken breasts and brown in olive oil
2. Chop all vegetables and add to the browned chicken
3. Add all other ingredients (including the juice from canned Olives and Mushrooms)
4. Simmer for 1 hour
5. Serve over pasta

Oatmeal Cookies

Another great recipe from Martha Stewart.  This is hands down the best Oatmeal cookie recipe I have come across.  I had always made the recipe on the lid of the Quaker Oats can, not any more.  This recipe is simple and easy, I especially like it because it uses little butter and flour.  I was skeptical at first, but once they were baked and consumed I threw out my original recipe and replaced it with this one.  We always  divide the dough into 1/3 and add chocolate chips,  raisins and walnuts and the remaining 1/3 we leave plain.  Trust me, you will be pleasantly surprised  at how yummy these cookies are.  I may have to bake a batch tomorrow, so pictures will be added then :)

Oatmeal Cookies
1 cup All-Purpose Flour
1/4 tsp. Baking powder
1/4 tsp. Baking soda
1/4 tsp. cinnamon
1 stick Unsalted Butter
2/3 cup Light Brown Sugar
1/3 cup granulated Sugar
1 large Egg
1/2 tsp Salt
1 tsp. Vanilla Extract
1 1/2 cups Old-Fashioned Rolled Oats

1. Preheat oven to 350
2. Sift flour in separate bowl - do this separately as 1 cup flour sifted will equal 1 1/2 cups.
3. Add sifted flour (1 cup measured), baking powdered, baking soda, cinnamon and salt into a bowl and set aside
4. In Mixer bowl beat butter and sugars until pale and fluffy
5. Mix in egg, vanilla and then flour mixture.
6. Mix in Oats (and raisins, chocolate chips, or anything else you may want to add to your cookies)
7. Drop dough on parchment lined baking sheet and bake 12-14 minutes.
8. Let cool before eating.

* 

Chicken and Dumplings

When I first saw this recipe on TV back in 2006 I remember the gates of heaven opening up as I watched how easy this was to put together.  I had always wanted to cook Chicken and Dumplings like my grandmother made, but I remember it being 100 ingredients and making dumplings from scratch, something I was never going to do.  Thank you to Sandra Lee for bringing this recipe into my family.  There is nothing better on a cold rainy day than a bowl of this, I urge everyone to give it a try.  It is quick, easy and delicious...I promise!

Chicken and Dumplings
1 whole Rotisserie Chicken - store bought
1 Tbsp Canola Oil
1 Onion - chopped
64 oz. low sodium Chicken Broth (2 boxes)
1 Tbsp Poultry Seasoning (I use Emeril's Chicken Rub)
1 Tsp Kosher Salt
4 whole Carrots peeled and sliced
4-5 Celery stalks- sliced
1 can Chicken Gravy
1 roll Buttermilk biscuit dough

1. Remove skin from chicken and shred the meat.
2. In a dutch oven or large pot, add Canola Oil and saute onions until soft and clear.
3. Add broth, poultry seasoning, salt, carrots, and celery and bring to a boil.
4. Reduce heat and simmer for 10 minutes until veggies are soft.
5. Add chicken to broth mixture and simmer on low heat while you make the dumplings.
6. Open can and remove biscuits.
7. Flatten each biscuit and cut into 4 pie-pieces and set aside
8. Stir in chicken gravy
9. While stew is still simmering, begin adding the biscuits a few at a time.  
10. Once all dumplings are in the pot, cover with a tight fitting lid and cook for 10 minutes.

Grilled Flank Steak

I have been jonesing for Mexican food lately.  But not the restaurant Tex-Mex crap.  The real deal.  When we were in Baltimore they had this hole in the wall joint that had 4 bar stools and a ledge built onto the wall.  They had a small counter to order your food and a very basic menu, tacos or tortillas to go.  The rest of the restaurant was composed of a real tortilla maker that was so old and creaky that you could not hear yourself talking if you could find a seat to sit and eat inside.  A beef taco was just chopped steak, a few chopped white onions and a sprinkle of cilantro on a homemade tortilla.  No lettuce, cheese or sour cream.  It was basic and delicious.  This is my reproduction of that experience...basic and delicious.
I think I may have to make this sometime this week :)

Grilled Garlic Rubbed Flank Steak

1 -1 1/2lb Flank Steak (preferable organic and or grass fed)
3  Garlic cloves
2 Tbsp Olive oil
1/2 White Onion
1 bunch Cilantro
Kosher salt
1 pkg Mexican flour tortillas (anything but Mission brand)

1. Rub both sides of flank steak with garlic that has been crushed or put through a garlic press, salt and olive oil.
2. Place in baggie and let marinade for up to an hour, no more than 4 hours in the fridge.
3. When ready to cook, fire up grill and take steak out of refrigerator and bring to room temp before grilling.
4. When ready,  grill for about 10-15 min each side, depending on how hot your grill is.  I just say cook until it is done enough for you and depending on thickness of steak, the time will vary.
5. When done, let sit for 5 minutes then slice with the grain into thin strips.
6. Chop steak strips, cilantro and onion
7. Heat up tortillas one at a time on a warm frying pan.
8. Assemble tacos and enjoy.

Roasted Vegetable Pasta

I came up with this a few years back and I remember thinking roasting vegetables is genius!  You can roast almost every vegetable and the flavor can not be matched.  If I have it on hand I will also throw some Italian sausage or roasted chicken in with it.  If not, lots of veggies is all you need.  Just remember that it may seem like a lot of veggies but once they roast/ cook down in the oven you will wind up with half of what you started with.  If you do use italian sausage to toss in with it, I like to poke holes in it and boil it first to get all the grease out, then pan saute it until nice and brown.

Roasted Vegetable Pasta
1 bunch Asparagus
1 yellow pepper
1 red pepper
1 green pepper
1 orange pepper
1 large sweet onion
8-10  mushrooms
1 zucchini
3-4 roma tomatoes
1 Tbsp Italian seasoning
1 Tsp kosher salt
1 Tbsp olive oil
8 oz. whole grain thin spaghetti

1. Preheat oven to 475 degrees
2. Boil your pasta in salted water until cooked, drain and set aside
3. Slice all vegetables to desired thinness or thickness you like
4. Toss in large bowl with enough olive oil to coat and your seasoning
5. spread out on foil lined pan
6. Bake for 20-30 minutes, stirring the veggies around the pan after 15 minutes.
7. Once done, toss with the pasta and enjoy.

Cake Mix Muffins

Back in 2005 I found the yummiest and easiest recipe for chocolate muffins.  I am not a cupcake fan, simply because I hate icing, and you can't eat a cupcake without icing or else it will just crumble apart.
Online I found a Weight Watchers recipe for Cake Mix Muffins and I was in love. You can use any type of cake mix you like, I use chocolate and spice mix. I also add chocolate chips, dried fruit or nuts sometimes depending on what we feel like.

I am making the Chocolate Muffins for Reid's class for their Valentine's party this week and will be adding some sliced strawberries on the side.




Chocolate Cake Mix Muffins

1 box Duncan Hines Devils Food Cake Mix
1 15 oz can  Canned Pumpkin

1. Preheat oven to 350
2. Mix cake mix and canned pumpkin together until creamy.
3. Pour into cupcake tins and bake 15-20 min until done.

Spice Cake Chocolate Chip Muffins

1 box Ducan Hines Spice Cake Mix

1 15oz can  Canned Pumpkin

1/2 cup Chocolate Chips

1. Preheat oven to 350
2. Mix cake mix and canned pumpkin together until creamy.
3. Add chocolate chips and mix together.
4. Pour into cupcake tins and bake 15-20 min until done.

Spicy Thai Green Curry

I am in love with the Thai curries at TAO II Asian Cuisine off Washington Rd by our house.  So I thought how hard could this be?  Well, if you want to make it from scratch and taylor the spice to your liking, nearly impossible unless you live in Asia.  I went to 2 Oriental markets looking for ingredients to make my own curry paste and neither had what I needed.  So I purchased some jarred curry paste and gave it a go.

The recipe below is great if you like really SPICY curry.  Personally, it was too much for me, at least my husband ate it.

Thai Green Curry

1/3 cup Green Curry Paste

1 can Coconut milk

2 Chicken breasts 

12 shrimp

1 Green Pepper

1/2 Red Pepper

1 large Onion

1 can Bamboo shoots

1 can Water Chestnuts

2 cups Water

1 Tbsp. sugar

1 Tsp. salt

1/2 cup fresh Basil 

1. Slice chicken into 1/4 inch slices and peel shrimp
2. Chop all veggies into medium size chunks
3. Pour 1/2 can coconut milk in pot and bring to a boil
4. Add curry paste and stir together for 2 min
5. Add 2 cups water and bring to a boil
6. Add chicen and shrimp and simmer until chicken is cooked
7. Add al vegetables and bring to a boil
8. Add the rest of the coconut milk, sugar and salt and let simmer another 5 min.

* I actually had to add another can of coconut milk in hopes it would not be so spicy.  

   It helped, but not enough for me :)  Needless to say we have lots of leftovers that my husband 

   will be taking to work for his co-workers to enjoy.

Panini's

For Christmas this year I got a Breville Panini (on sale thanks to Oprah) maker and it is hands down the best invention ever (besides my stand mixer).  Since then we have been doing Panini's every Saturday for lunch and on a weeknight when I do not feel like cooking.  Let me tell you, it brings the grilled cheese to a whole other level.   Here are a few of our favorites.

BTTP  Sandwich
 1 scallion
1 tsp olive oil
2 slices five grain italian bred
1 tsp dijon mustard
3-4 slices smoked turkey
2 slices pepper jack cheese
3 slices tomato's
4 basil leaves

1. Cut scallion in half length wise and sear on grill for 1 min per side
2. Brush outside of the bread with olive oil
3. Spread dijon mustard on the inside
4. Place Turkey and cheese on the bottom pieces of bread
5. Scatter the scallions, tomatoes and basil leaves on top
6. Cover with top slice of bread 
7. Place in Panini maker for 4-5 min until golden brown.

Turkey and Bacon Panini

1 tsp olive oil

2 slices five grain italian bred

1 tsp dijon mustard

3-4 slices smoked turkey

2 slices smoked gouda

3 slices tomato's

3 slices cooked bacon

1. Brush outside of bread with olive oil
2. On bottom halves evenly layer with dijon, turkey, cheese, tomato's and bacon
3. Place in Panini maker and grill for 3-4 minutes

 Mozzarella, Tomato and Basil Panini   

2 slices Italian Five Grain Bread

1 tsp Olive Oil

4 slices Mozzarella

3 slices Toamto's

4-5 Basil l

eaves

salt and pepper

splash of red wine vinegar

1. Brush outside of bread with olive oil
2. Place Cheese on the bottom pieces of bread ( 2 slices per piece of bread)
3. Place Tomato's on 1 slilice of bread and basil on the other
4. Season with a pinch of salt and pepper
5. Splash with red wine vinegar and combine bread
6. Place sandwich on grill for 3-4 min.

Reid's Hot Dog Sandwich

1 Bun Length Turkey hot dog 

2 slices Italian five grain bread

2 slices American cheese

1 Tbsp Sart Balance light spread w/ Flax Oil

1. Slice hot dog length wise and then cut into 4 pieces
2. Butter outside slices of bread
3. Layer one slice with hot dogs and the other with cheese
4. Place sandwich on grill and press for 3 min.

Lemon Shortbread Cookies

As I have stated before, my boys love dessert.  Today Reid asked me to make pumpkin cake with chocolate chips.  I had my heart on trying something new.  Since he loves to eat lemons, I asked him if he wanted to try some lemon cookies.  I took out my Martha Stewart Holiday Cookie Magazine that I have been holding onto and marking the pages all while promising to make all the complex yet delicious looking cookies.  Low and behold I found a shortbread cookie recipe with different variations on it.  So here goes the "Lemon Rounds" version of them, although in honor of Valentines day we will be making them into
"Lemon Hearts".  Very easy to  make, only time consuming part is that that have to chill after you make the dough, and then again once you cut them out.

Lemon Shortbread Cookies


2 cups All Purpose Flour
1 1/4 tsp. coarse salt
1 cup Unsalted Butter (2 sticks)
3/4 cup Confectioner's Sugar
2 Tbsp. Lemon Zest
2 Tbsp Lemon Juice

1. Add flour and salt in a separate bowl and set aside
2. Beat butter with mixer until fluffy, gradually add sugar then lemon zest and lemon juice.
3. Add flour mixture all at once and mix until combined.
4. wrap dough in wax paper and chill for 1 hour.
5. Preheat oven to 300
6. Roll out dough on floured surface and cut into any shape desired and put on parchment paper lined cookie sheet
7. Chill again for 30 min
8. Bake for 20 minutes.
9. Dust with extra powdered sugar if desired

Tortilla Soup

I am always looking for something new to cook that does not take hours to prepare an cook.   Found this in a Sandra Lee cook book at Barnes and Nobles.  Reid and I go there often and while he reads all the kids books and plays on their Thomas table (god forbid he plays with the one he has at home) I like to scour the cook books.  I fantasize about buying them all, but then I get to looking at them and usually find 1 or 2 good ones in the whole book.  So I do what any sound minded, penny pinching parent does...I take out my iphone and take a picture of the recipe out of the book so I don't have to buy it :)

Tortilla Soup

32 oz. box of Chicken Broth

1 can Tomato Bisque

1 can Rotel tomato's "mild"

1 small Red Onion

2 tsp chopped garlic (jar)

1 Tbsp Olive Oil

1 cup Corn - frozen

Toppings - Tortilla chips, Cilantro, avocado, sour cream, chicken...what ever you like

1. Sautee Onions in olive oil until soft

2. Add Garlic and stir together for 1 min.

3. Add chicken broth, rotel, bisque and corn and bring to a boil

4. Once boiling, turn down heat to simmer and cook for 10 minutes.

Chewy Chocolate Chunk-Cherry Cookies

Growing up we were not a "dessert" family.  Dessert was something you got when you went to dinner after church or at our grandparents house.  So when I had Reid and he started eating solid foods, it never occured to me to feed him dessert.  I think it wasn't until he was 18 months old and we were in NOLA visiting family and my Dad and sister's gave him his first real taste of sugar, an Icee ( while I kicked and screamed and cringed, I still don't let him have the icing off Birthday cakes).  Ever since then he is a dessert kind of guy.  Since I can not bring myself to buy  processed cookies  and cakes in the stores, I figured I would start baking.  It is not my favorite thing to do, but the results are always rewarding.  Tonight we made these cookies (Thank you Martha Stewart) and they are not diet friendly, trust me. When I asked him what he thought of them  he just looked at me and said "Thank You"...enough said :)  This recipe does take some time, once you make the cookies they have to sit in the fridge for an hour before baking and they make about 5 dozen.  I also would not bake anything if I did not have a stand mixer, there are just some things you can not do with a wisk or wooden spoon!

<span>CHEWY CHOCOLATE CHUNK-CHERRY COOKIES</span>

3 1/2 cups all-purpose flour (I sift it, so it is really 3 cups flour, sifted)

2 tsp baking soda

3 sticks unsalted butter

1 1/2 tsp salt

2 cups packed light brown sugar

4 large eggs

2 tsp pure vanilla extract

1 bag semisweet chocolate chips (I like Ghiardelli)

8 ounces dried cherries 

1. Preheat oven to 375 and whisk together the flour, baking soda and salt in a separate bowl.
2. Beat butter and sugars until pale and creamy.
3. Add eggs, 1 at a time mixing all together well.
4. Beat in vanilla, then flour mixture.
5. Beat in chocolate and cherries
6. Refrigerate dough for 1 hour.
7. Bake on parchment paper until edges are brown, about 10-15 minutes depending on your oven.

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Greek Dinner

Never liked Greek food until one Mother's Day in Puyallup, WA they closed our favorite Chinese restaurant and put in a Greek Restaurant.  Matt was out of town so Reid and I went there for dinner.  It was delicious, so I started scouring the web and cookbooks for recipes.  The following are the 2 bets one I make all the time for dinner.  Add some Naan and Hummus and you have a complete meal.

Chicken Souvlaki

1 cup fresh Oregano leaves- chopped

3 cloves garlic - put through press

2 shallots - minced

1 lemon - juiced

1/3 to 1/2 cup Olive Oil

Kosher Salt 

1 lb Chicken - skinless, boneless tenderloins

1. Add chopped Oregano, shallots, garlic, olive oil, salt and lemon juice to ziploc bag.

2. Put your chicken in bag and squeeze air out and coat in marinade, let sit for 1-4 hours in fridge.

3. When you are ready to cook chicken, preheat broiler and line a rimmed sheet pan with foil.

4. You can either skewer chicken or just place it directly in the pan.

5. Broil for 7-10 minutes until chicken is cooked.

*You can also do this with pork tenderloin or on the grill.

Greek Salad

1 Bell Pepper 

1 small Red Onion 

1 English Cucumber 

Grape or Cherry Tomatoss

Kalmatta Olives

Feta Cheese

Extra Virgin Olive Oil

Red Wine Vinegar

Salt and Pepper to taste

1. Slice Bell Peppers, Onion and cucumber thin ( I use a mandoline)

2. Slice tomatos in half and split Olives or add whole (just make sure they are pitted)

3. Toss with salt and pepper and oil and vinegar to taste, or if I have a prepared vinagrete or even Italian dressing I will add that.