tag:blogger.com,1999:blog-21748494138528660162024-03-14T00:03:25.761-04:00Cooking with LTLaurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.comBlogger224125tag:blogger.com,1999:blog-2174849413852866016.post-25451991838778763322017-04-06T21:41:00.000-04:002017-04-06T21:41:37.673-04:00A new chapterI keep returning to this lil old blog lately. I'm feeling drawn to sharing what's going on in our kitchen again. Life is different. I took on a new role as "mom" over a year and a half ago. This is definitely my best role yet, but one that is also all consuming. I've also become an "allergy mama" to a toddler. This is a scary position that comes after a terrifying journey. I'm adapting as I learn how to live in a world where even touching a surface could cause danger to my child. A world in which even close friends and family can cause harm without even knowing. It's hard to be that family that requires accommodations to attend parties and be in others' households. But this is now our reality and we are learning how to keep my daughter safe while also not missing out on life. I want to empower her to live and enjoy each day without fear. A practice I'm still working on for myself.<br />
<br />
We have been trialing many recipes to make them safe for our family. My daughter is currently dairy, soy, peanut, tree nut, egg, sesame, and sunflower free due to her severe allergies. So many of my favorite foods are now banned from my household, and I truly can't even look at peanut butter and hummus without getting a shiver down my spine. I am hoping to start using this space to share recipes that may help other allergy families. Going dairy and soy free while nursing was challenging for me. I browsed Pinterest and found inspiration from many blogs. I am hoping I can return the favor. I also think it's time to start documenting what we make and enjoy so that it will help simplify menu planning again.<br />
<br />
So hopefully I will be back with a recipe soon. <br />
Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-39581878984989184102015-07-09T21:50:00.000-04:002015-07-09T21:50:57.011-04:00Buffalo Chickpea BurgersHello? Anybody out there? It's been almost a year since I posted anything here and there wasn't much consistency before that. Well I have to say that a lot can change in a year. We're currently expecting our first child in August. We are thrilled, but food did take the back burner for me over most of this winter. I couldn't even scroll through Pinterest or enjoy meal planning for awhile. However, we've still been trying a variety of new recipes and cooking a lot at home, so I do have things to share. I am hoping to return to documenting some of the recipes we try here in this space since I utilize the blog to share recipes with others, as well as adding favorites to my own weekly menus.<br />
<br />
I am back today with a dinner we've made a few times since it posted on <a href="http://www.katerecipebox.com/2015/04/13/buffalo-chickpea-burgers/" target="_blank">Kate's Recipe Box</a> back in April. These chickpea burgers are delicious! Pregnancy has brought on a major aversion to chicken, so I was excited to get a buffalo fix in another way. We didn't miss the meat with these burgers! They aren't grill friendly without a pan, so they might be the perfect lunch or dinner solution on a rainy summer day.<br />
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<a href="http://4.bp.blogspot.com/-_2_jq9MaUZE/VZH2NAC9KHI/AAAAAAAAAqQ/QzCJpTsTl7Q/s1600/buffalo%2Bchickpea%2Bburger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-_2_jq9MaUZE/VZH2NAC9KHI/AAAAAAAAAqQ/QzCJpTsTl7Q/s320/buffalo%2Bchickpea%2Bburger.jpg" width="320" /></a></div>
You will need: <br />
*1/4 cup uncooked quinoa<br />
*1 15.5oz can of chickpeas, drained and rinsed<br />
*1/2 cup old fashioned oats<br />
*1/4 cup shallot, minced<br />
*2 garlic cloves, minced<br />
*1/4 cup buffalo sauce, plus additional for serving if desired<br />
*1 egg, lightly beaten<br />
*1/2 teaspoon salt<br />
*1/4 teaspoon pepper<br />
*1/4 cup breadcrumbs<br />
*4 hamburger buns, for serving<br />
*crumbled blue cheese and/or dressing, for serving<br />
<br />
1. Bring 1/2 cup water to a boil in a medium sauce pan. Add quinoa,
reduce heat, cover and simmer for 15 minutes or until all water is
absorbed. Fluff and set aside.<br />
<br />
2. In a food processor, pulse the chickpeas until they resemble crumbs.
Transfer to a large bowl. Add oats to the food processor and pulse a few
times, add to the bowl with the chickpeas. In this same bowl, combine the quinoa, shallot, garlic, buffalo
sauce, egg, salt, pepper and breadcrumbs. Mix by hand until everything
is well incorporated (this will be sticky!) Form mixture into 4 patties.<br />
<br />
3. Heat a thin coat of oil in a large skillet over medium-high heat. Cook
patties for about 5 minutes a side. Serve patties on
buns, topped with crumbled blue cheese and or dressing. You could also add additional buffalo sauce for taste.<br />
<br />Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-84411191019515098382014-07-19T10:29:00.000-04:002014-07-19T18:38:50.462-04:00Cornbread and Black Bean Panzanella <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gY8WhW2zciI/U8p3evb1RtI/AAAAAAAAAo0/CDL8qrdZgpw/s1600/panzanella2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-gY8WhW2zciI/U8p3evb1RtI/AAAAAAAAAo0/CDL8qrdZgpw/s1600/panzanella2.jpg" height="226" width="320" /></a></div>
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Well hello again. I hope everyone is enjoying the warm, sun-filled summer days. I am sharing a recipe we found last summer on <a href="http://joanne-eatswellwithothers.com/2013/05/new-recipe-cornbread-and-black-bean-panzanella-iloveavocados-for-cinco-de-mayo-sweepstakes.html" target="_blank">Eats Well With Others</a>. This the perfect summer late lunch or dinner. I think it is even better when enjoyed outdoors in the evening. It does require you to use your oven to bake some cornbread, but I think the results are worth it. Just remember to plan ahead and make the bread in the morning or the night before. I made some minor changes in Joanne's recipe to cut down on some heat from jalapenos. Finally blogging about this recipe has inspired me to make it again tonight! You could make a lot of variations of panzanella with summer produce. I love the mixing of cornbread with avocado and black beans in this dish. We've only enjoyed this as a main dish, but I'm sure it would work as a great side too.</div>
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The first step is to make your cornbread. </div>
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(You can omit the jalapeno if you prefer, but there isn't really heat with one in there!)</div>
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You will need:</div>
<span id="goog_53127904"></span><span id="goog_53127905"></span>*1 cup buttermilk or milk<br />
*1/4 cup vegetable oil<br />
*2 eggs<br />
*1 cup cornmeal<br />
*1 cup all-purpose flour<br />
*2 tablespoons sugar<br />
*2 teaspoons baking powder<br />
*1/4 teaspoon baking soda<br />
*1/2 teaspoon salt<br />
*1 jalapenos, seeded and diced<br />
<br />
1. Preheat the oven to 375. Grease, or parchment line, a 9-inch loaf pan.<br />
<br />
2. Whisk the milk, oil, and eggs in a large bowl. Next, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a separate bowl. Spoon the dry ingredients into the egg mixture and stir until combined. Be careful not to overstir. Fold in the jalapenos. Pour mixture into the prepared pan.<br />
<br />
3. Bake for about 30-40 minutes. Check that the bread is done by sticking a toothpick in the<br />
center. It should come out clean. If not, cook a little longer, checking every 5 minutes or so. Let cool completely.<br />
<br />
Now to assemble the panzanella. <br />
You will need:<br />
*the previously baked cornbread from above (or another cornbread)<br />
*10 oz baby spinach<br />
*1/2 15oz can black beans <br />
*12oz corn (if frozen, thaw and drain)<br />
*1 medium jalapeno, seeded and diced<br />
*1 small red onion, diced<br />
*1/2 cup fresh cilantro, minced<br />
*4 limes, juiced, divided<br />
*1/2 teaspoon salt<br />
*1/2 teaspoon black pepper<br />
*1 avocado, cubed<br />
*1 pint grape tomatoes, halved<br />
*2 tablespoons olive oil<br />
*1 tablespoon rice vinegar<br />
*1/2 tablespoon red pepper flakes<br />
*2 teaspoons honey<br />
<br />
1. Preheat oven to 425. Line a baking sheet and spread cornbread cubes. Toast in the oven for about 12 minutes, tossing half way through the cooking time. Remove from oven to cool slightly while you assemble the rest of the meal.<br />
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2. In a large bowl, mix the spinach, black beans, corn, jalapenos, red onion, cilantro, half of the lime juice, salt and pepper. Let stand for 10 minutes.<br />
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3. Add the avocado and grape tomatoes to the bowl. Taste and season with more salt and pepper if needed.<br />
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4. Whisk the olive oil, rice vinegar, red pepper flakes, honey, and remaining lime juice in a small bowl. Add salt and pepper to taste. Pour dressing over the salad and toss to combine. Stir in the cornbread cubes right before serving.<br />
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Enjoy!<br />
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<a href="http://3.bp.blogspot.com/-kIqG4rlQTng/U8p3ytjbH7I/AAAAAAAAApI/wEu7aHMkEJY/s1600/panzanella1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-kIqG4rlQTng/U8p3ytjbH7I/AAAAAAAAApI/wEu7aHMkEJY/s1600/panzanella1.jpg" height="249" width="320" /></a></div>
Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-86489110968174619412014-06-10T22:21:00.000-04:002014-06-10T22:21:12.808-04:00Balsamic Chicken Noodle Bowl<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-sax0lU7eM54/U5exdmfJlLI/AAAAAAAAAok/Xis9VGkQxAk/s1600/balsamic+noodle+bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-sax0lU7eM54/U5exdmfJlLI/AAAAAAAAAok/Xis9VGkQxAk/s1600/balsamic+noodle+bowl.jpg" height="213" width="320" /></a></div>
I'm back after another long hiatus. We're still trying many new meals in our kitchen, and I'm eager to share some more winners on the blog. I was recently talking about our go-to dinners with a friend at the beach this past weekend and was inspired to return and blog. Today was the last day of school for students. So in theory, I should have some more time for hobbies over these next few weeks! I am hoping to focus my energy on some cooking and running. They seem to balance each other out in my opinion.<br />
<br />
This dinner was found on <a href="http://www.melskitchencafe.com/balsamic-chicken-noodle-bowl" target="_blank">Mel's Kitchen Cafe</a>. I think this is a great meal at any time during the year, but it'd be a perfect use for leftover grilled chicken, or this dinner could be made in a pinch on a busy summer evening.<br />
<br />
You will need: <br />
*1 pound linguine<br />*1 red pepper, cut in strips<br />*4 tablespoons balsamic vinegar (flavor is present, so go for a better quality)<br />*4 garlic cloves, minced<br />*1/2 teaspoon salt<br />*1/4 teaspoon ground black pepper<br />*1/3 cup extra virgin olive oil<br />*1 1/2 tablespoons dried basil (can use fresh if available)<br />*2 cups cooked chicken, chopped or shredded<br />*1 1/2 cups shredded mozzarella cheese<br />*1/2 cup crumbled feta cheese<br />
<br /><br />1. Cook linguine according to package directions.<br />
<br />2. Meanwhile, whisk together vinegar, garlic, basil, salt and pepper in a small bowl. Then slowly whisk in the 1/3 cup olive oil until the dressing is completely combined.<br />
<br />3. While the pasta is boiling, heat 1 teaspoon olive oil in a non-stick skillet over medium heat. Cook the bell pepper until it starts to become tender. Add the cooked chicken and cook for a couple more minutes until it is warm or cooked. (If we didn't precook any chicken, I will cook the chicken before adding the pepper to the skillet)<br />
<br />4. Drain the noodles once cooked and add to skillet. Toss with red pepper and chicken. Add the mozzarella and feta, combining quickly before the cheese melts completely. Pour the dressing over the top and mix to coat.<br />
Serve warm or at room temperature.<br /><br />
<br />Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-85992609681594436062014-04-22T18:54:00.002-04:002014-04-22T18:54:25.694-04:00Roasted butternut squash and kielbasa<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-XPu6srqCCCQ/U1bpGCvTAhI/AAAAAAAAAoQ/o4UJcRJrdas/s1600/kielbasa+and+squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-XPu6srqCCCQ/U1bpGCvTAhI/AAAAAAAAAoQ/o4UJcRJrdas/s1600/kielbasa+and+squash.jpg" height="213" width="320" /></a></div>
A weeknight meal that roasts together in one pan might just be perfection. It's a beautiful day today and I'm making this for dinner. While I can't wait to grill again soon, quick meals like this allow me to enjoy more daylight time before prepping dinner. We love to keep Trader Joe's frozen brown rice on hand. It's clutch in these dinners where I forget I need rice until the final 10 minutes...that is a common mistake around here. I discovered this <a href="http://www.dizzybusyandhungry.com/roasted-butternut-squash-kielbasa/" target="_blank">Dizzy Busy & Hungry </a>recipe via Pinterest. <br />
<br />
You will need:<br />
*20 oz butternut squash, peeled and chopped into bite-sized cubes<br />
*1 tablespoon olive oil<br />
*1/4 teaspoon garlic salt<br />
*12oz kielbasa, sliced into rounds<br />
*1/2 cup red onion, thinly sliced or diced<br />
<br />
1. Preheat the oven to 400.<br />
<br />
2. In a large bowl, coat the squash in the olive oil and garlic salt. Place coated squash onto a baking pan in a single layer. (You'll want room to add kielbasa and onion, so you might need two baking pans) Roast the squash for 20 minutes.<br />
<br />
3. Stir the squash; add kilebasa and onion to pan. Bake for another 15 minutes. Stir again. Then cook another 5-10 minutes.<br />
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5. Serve over rice. <br />
<br />Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-63564748850679535052014-03-26T15:48:00.001-04:002014-03-26T15:48:31.649-04:00Blood Orange Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Jsv8h7i5MwE/UyuHuBx8HuI/AAAAAAAAAoA/G_vtBmba-Rc/s1600/blood+orange+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Jsv8h7i5MwE/UyuHuBx8HuI/AAAAAAAAAoA/G_vtBmba-Rc/s1600/blood+orange+chicken.jpg" height="170" width="320" /></a></div>
I was so excited to find blood oranges a few weeks ago. They were even on sale! I don't usually see them at the grocery store I frequent so I scooped them up and started searching for recipes. <a href="http://ellysaysopa.com/2013/04/25/roasted-chicken-with-smoked-paprika-blood-orange-ginger/" target="_blank">Elly's</a> recipe sounded perfect because it was a one pan dish and affordable as well. Dave and I both enjoyed this dinner and some leftovers for lunches. I never roast chicken thighs but I'm realizing now that I should. As long as you have the extra time to marinate and roast, these are hands-off enough to make a simple weeknight meal. We aren't usually home until late during the week so this was a better weekend option for us. You could also use any orange, but I highly recommend you try to find the blood orange variety.<br />
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For the chicken, you will need:<br />*1 teaspoon blood orange zest <br />
*1/4 cup freshly squeezed blood orange juice<br />
*2 tablespoons olive oil<br />
* 3 cloves garlic, minced<br />
* 2 tablespoons cilantro <br />
*1 jalapeño, chopped and seeded (can keep seeds for a bit more heat)<br />
* 1 tablespoon fresh ginger root , grated<br />
*1 1/4 teaspoon kosher salt <br />
*3/4 teaspoon smoked hot paprika <br />
*1.75 pounds bone-in, skin-on chicken thighs <br />
*Optional toppings for serving: sliced scallions, cilantro, and orange wedges<br />
<br />
1. Combine the zest, juice, olive oil, garlic, cilantro, jalapeño, ginger, salt, and paprika in a blender or food processor. Pulse until pureed.<br />
<br />
2. Combine the chicken and marinade in a large bowl, tossing the chicken pieces to be sure they are covered. Cover the bowl and refrigerate for at least one hour prior to cooking. (Longer is preferred for more flavor)<br />
<br />
3. Preheat the oven to 475. Put the chicken thighs in a pan and discard the leftover marinade. Roast until for about 40 minutes, or until meat and juices are no longer pink. Serve with your desired sides and/or topping. See side suggestion below**<br />
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**I followed Elly's example and baked Yukon potatoes in with the chicken. I diced two potatoes and seasoned them with a bit of garlic powder, paprika, and pepper. I roasted asparagus on the side, but you could also roast a veggie in with the dish by adding it in the later part of the cooking time. <br />
<br />
Recipe originally adapted from <a href="http://www.amazon.com/Cook-This-Now-Delectable-Dishes/dp/B0091KZFXW/ref=sr_1_1?ie=UTF8&qid=1366858185&sr=8-1&keywords=melissa+clark" target="_blank">Cook This Now</a> by Melissa Clarke. <br />
Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-85131445589933489262014-03-07T07:00:00.000-05:002014-03-07T07:04:22.204-05:00Recipe Swap: Breaded Pork Chops<br />
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<a href="http://3.bp.blogspot.com/-Vxm18FXSJAE/UxfghEDQr2I/AAAAAAAAAns/vcu5todSwio/s1600/pork+chop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Vxm18FXSJAE/UxfghEDQr2I/AAAAAAAAAns/vcu5todSwio/s1600/pork+chop.jpg" height="212" width="320" /></a></div>
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Food is a connection to so many memories. Familiar smells, tastes, and moments. Breaded pork chops were a staple in my childhood. I remember helping with the Shake-n-Bake bag to coat the chops and eating them alongside green beans, which were one of the few veggies I liked as a kid. <br />
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Sarah at <a href="http://tasteofhomecooking.blogspot.com/" target="_blank">Taste of Home</a> hosted another What's Cooking recipe swap. The blogger's choice theme was easy for me. I spotted these pork chops on <a href="http://www.mecookingcreations.blogspot.com/2014/01/take-me-back-to-childhood-breaded-pork.html" target="_blank">Mary Ellen's blog</a> and was already planning to try them soon. Once I was assigned her blog, the choice was made. I am terrible at not burning breaded items that I attempt to pan fry. As you can tell by the less than impressive photo, these suffered the same fate. I changed the cooking to finish in the oven to avoid charring them further. Luckily Dave and I do both enjoy a crisp dinner! When I try these again I'll definitely change up the directions to follow what I posted below. We enjoyed these chops with a side of roasted broccoli...that was clearly still cooking when I quickly snapped the above photo!<br />
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You will need:<br />
*4 thin pork chops<br />
*salt and pepper, to taste<br />
*garlic powder<br />
*3 tablespoons flour<br />
*1 egg<br />
*1 cup Italian bread crumbs (Italian)<br />
*2 tablespoons vegetable oil<br />
I don't measure when I'm seasoning, so I did not list amounts above. I lightly seasoned the chops with salt, pepper, and touch of garlic powder, and then generously seasoned the bread crumbs with garlic powder, pepper, and a touch of Italian seasoning (omitted all since It breadcrumbs) and salt. <br />
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1. Preheat the oven to 350. Season the pork chops with salt, pepper, and a touch of garlic powder.<br />
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2. Place flour in a shallow dish or bowl. Do the same with the egg and beat it with a fork. Put the breadcrumbs in a final dish/bowl.<br />
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3. Heat the oil in a large saute pan over medium-high heat. While the oil is heating, coat the pork chops by dipping them one at a time into the flour, then egg, and lastly coat with the breadcrumbs. <br />
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4. Add breaded pork chops to the pan and cook for about 2 minutes. Flip and brown the other side for 2-3 minutes. I then moved my chops into the oven to finish cooking (until they reach 160 degrees). You can continue to pan fry if desired.<br />
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<!-- end InLinkz script -->Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com3tag:blogger.com,1999:blog-2174849413852866016.post-63294222953450036712014-03-02T21:10:00.001-05:002014-03-02T21:10:09.169-05:00Sweet and Sour Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-95SevQZZIlc/Uw1PQu1cFCI/AAAAAAAAAnc/fxiE4nKAUM0/s1600/sweet+and+sour+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-95SevQZZIlc/Uw1PQu1cFCI/AAAAAAAAAnc/fxiE4nKAUM0/s1600/sweet+and+sour+chicken.jpg" height="192" width="320" /></a></div>
I never really think of making Chinese style dishes at home. We rarely eat Chinese food takeout. In fact, we don't really eat much takeout besides Chipotle. I discovered this dinner from Pinterest and was introduced to the blog <a href="http://therecipecritic.com/2013/07/baked-sweet-and-sour-chicken/" target="_blank">The Recipe Critic</a>. This dinner turned out great. It comes together quick enough for most weeknights as long as you have the extra time needed for baking. I highly recommend this meal.<br />
<br />
You will need:<br />
*3 boneless, skinless chicken breasts, cut into bite-sized pieces<br />
*salt and pepper, to taste<br />
*1.5 cups cornstarch<br />
*3 eggs, beaten<br />
* 1/4 cup canola oil<br />
*1/2 cup granulated sugar <br />
*3 tablespoons ketchup<br />
* 3 tablespoons white vinegar<br />
*3 tablespoons apple cider vinegar <br />
*1 tablespoon low-sodium soy sauce<br />
*1 teaspoon garlic salt<br />
*broccoli**, optional <br />
*cooked rice, for serving<br />
<br />
*added broccoli <br />
1. Preheat oven to 325 degrees.<br />
<br />
2. Season chicken with salt and pepper. Place the cornstarch in one bowl and the slightly beaten eggs in another. Dip chicken pieces into cornstarch then coat in egg mixture.<br />
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3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned (cooking will finish in the oven). Place the browned chicken in a 9 x 13 greased baking dish.<br />
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4. Combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt in a mixing bowl. Pour over chicken and bake. Bake for about 45 minutes or until chicken is cooked through. Stir at least once during cooking to keep the chicken coated in sauce as it bakes.<br />
**If adding broccoli, cook the chicken for 20 minutes, then stir and add broccoli to the pan. Bake for another 20 minutes.<br />
Serve over rice.<br />
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<br />Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-42366614705510080132014-02-13T07:00:00.000-05:002014-02-13T07:00:10.184-05:00Creamy Veggie Noodle Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-DIh2INUq45g/UvwjXNvDSxI/AAAAAAAAAnM/IcLR80kNV0U/s1600/creamy+noodle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DIh2INUq45g/UvwjXNvDSxI/AAAAAAAAAnM/IcLR80kNV0U/s1600/creamy+noodle.jpg" height="213" width="320" /></a></div>
This winter has called for comfort food. It's cold. We're eagerly anticipating some warm sunshine in our lives. While we await that opportunity, we turn to warm food. I am trying to keep an eye on our weekly balance to make room for some indulgences while still striving to fit in the warm weather clothing when it's removed from the frozen attic. There is hope emerging from the slight increase in daylight after work these days.<br />
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This soup is a wonderful treat for a chilly day. Using my perfect rationale, the vegetables make this cream good for you. The chicken broth balance keeps the dish from climbing too high in calories. I found this recipe on <a href="http://stephaniecooks.blogspot.com/2013/10/creamy-noodle-and-veggie-soup.html" target="_blank">Stephanie Cooks</a> back in the fall. We've enjoyed it many times since. <br />
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You will need:<br />
*1 cup medium-sized pasta (we used shells), cooked and set aside<br />
*4 tablespoons butter<br />
*1/2 medium yellow onion, finely diced<br />
*2 ribs celery, finely diced<br />
*2 carrots, peeled and diced<br />
*2 garlic cloves, minced<br />
*4 tablespoons flour<br />
*1 cup heavy cream<br />
*1 cup nonfat milk<br />
*3 cups low-sodium chicken broth<br />
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*1 teaspoon salt</div>
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*1/2 teaspoon pepper</div>
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*1 teaspoon garlic powder<br />
*1 cup baby spinach, torn or roughly chopped<br />
*1/2 cup parmesan cheese<br />
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1. In a Dutch Oven over medium heat, melt the butter. Add the onion,
celery, carrot, and garlic to the pan and saute until the onion is translucent. Next, stir in the flour for about a minute. Add the cream and milk. Bring to a simmer.</div>
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2. Once the simmering mixture thickens, add the chicken broth. Although time to heat and thicken again. Then add the cooked pasta, spinach, and seasonings; simmer until soup is heated through.</div>
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3. Serve and enjoy! </div>
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<span class="post-author vcard"></span>Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-46524973086721938852014-01-12T09:32:00.000-05:002014-01-12T09:32:17.932-05:00Buffalo Chicken Quinoa<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-NoTnIUuZY5g/UtKbFLeq5WI/AAAAAAAAAm8/l138GyL05D4/s1600/buffalo+chicken+quinoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-NoTnIUuZY5g/UtKbFLeq5WI/AAAAAAAAAm8/l138GyL05D4/s1600/buffalo+chicken+quinoa.jpg" height="229" width="320" /></a></div>
Now that I'm sharing this dinner, I want to eat it immediately. We love Frank's buffalo sauce in this house but go through phases of eating a lot of it and then carelessly avoiding it for awhile. It's been in the cabinet too long at the moment. This quinoa is a perfect weeknight meal and the leftovers make a great lunch. This is easily transitioned to a vegetarian option by removing the chicken and adding more broccoli. If you like things extra spicy, you can change your hot sauce preference. I once (accidentally!) made this with the Frank's extra hot. It was just too much for me, especially when reheated. I'll stick with the delicious tang of buffalo wing sauce. This recipe was a Pinterest discover from <a href="http://www.halfbakedharvest.com/buffalo-chicken-quinoa-salad/" target="_blank">Half Baked Harvest</a>. <br />
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You will need:<br />
*1 cup quinoa (be sure to rinse it well before cooking)<br />*2 cups water<br />*1 pound boneless skinless chicken breast, cut into bite size pieces<br />*1 cup broccoli florets<br />*1 cup shredded carrots<br />*1/2 cup blue cheese crumbles, plus more for serving<br />*4 green onions chopped, divided<br />*1/2 cup olive oil<br />*1/2 cup hot sauce (I recommend Frank's buffalo)<br />*1 teaspoon seasoned salt<br />
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1. Place quinoa and water in a medium saucepan. Bring to a boil, then cover and simmer with the heat on low. Cook for about 20 minutes or until all the water is absorbed. Remove cooked quinoa from heat and fluff with a fork.<br /><br />2. While the quinoa is simmering, cook the chicken pieces in a skillet. While the chicken is cooking, make the sauce by combining the olive oil, hot sauce, and seasoned salt in a measuring cup. Whisk to combine. Once the chicken is almost finished, add the broccoli and about 1/4 cup of the sauce.<br />
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3. Remove the skillet from the heat once the chicken is fully cooked and the broccoli has softened to your liking. (I prefer to leave it a little crunchy) Stir in the carrots, blue cheese crumbles, cooked quinoa, and half of the scallions. Mix in sauce until the dinner is coated. I like to use most, if not all of it. Serve topped with additional blue cheese and the remaining scallions.<br />
<br />Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-25062499173963144242014-01-02T21:25:00.000-05:002014-01-02T21:25:58.104-05:00Crockpot Chicken Gyros <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Ew189WVTupo/UsYXmGF7A5I/AAAAAAAAAms/2Uf89O5Gins/s1600/crockpot+chx+gyro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-Ew189WVTupo/UsYXmGF7A5I/AAAAAAAAAms/2Uf89O5Gins/s320/crockpot+chx+gyro.jpg" width="320" /></a></div>
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Happy New Year! </div>
Here's a healthy, delicious, and simple crockpot recipe to kick off 2014. We've enjoyed this meal a few times. Eating this dinner brings me back to enjoying gyros while basking in the Mykonos sun a few summers ago. That vacation was a once in a lifetime opportunity for us so I like to relive it whenever possible. This is a quick version of this popular Greek dish that can cook while you're at work all day. As soon as I spotted this on <a href="http://www.katerecipebox.com/2013/06/19/slow-cookerchicken-gryos/" target="_blank">Kate's Recipe Box</a>, I knew it would be a winner in our kitchen. I immediately doubled that recipe to yield more leftovers that we could enjoy in more wraps and over salads. This reheats well, and I think it would freeze well too. I need to find a good, authentic Greek style pita option to enjoy these in. Maybe I'll have to look into making my own.<br />
<br />
You will need:<br />
*2 pounds chicken breasts (frozen works well here, no need to thaw)<br />
*6 cloves garlic, minced<br />
* 1/2 cup fresh lemon juice<br />
*1 onion, diced<br />
* 1/2 cup water<br />
*2 tablespoons olive oil<br />
*4 tablespoons red wine vinegar<br />
*2 teaspoons oregano<br />
*1/2 teaspoon allspice<br />
*2 teaspoons lemon pepper<br />
* Tzatziki sauce, tomatoes, romaine and pitas, for serving<br />
<br />1. Place the chicken breasts in the base of a slow cooker. Whisk together the remaining ingredients and pour over chicken. Cook on low for 6-8 hours.<br />
<br />2. Shred and serve in pitas with desired toppings.<br />
Don't forget the tzatziki! I use Trader Joe's prepared or <a href="http://cookingwithlt.blogspot.com/2010/02/mediterranean-turkey-burger.html" target="_blank">make my own</a>.<br />Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-44652957651123686292013-12-27T11:32:00.002-05:002013-12-27T11:32:52.057-05:00Lasagna Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-RibGnu9P3to/Ur2mrlPNYQI/AAAAAAAAAmU/9Ro0OlYm9Pk/s1600/muffin+lasagna+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-RibGnu9P3to/Ur2mrlPNYQI/AAAAAAAAAmU/9Ro0OlYm9Pk/s320/muffin+lasagna+2.jpg" width="320" /></a></div>
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Happy Holidays! I hope that everyone is enjoying time with family, friends, and good food. We've had a wonderful time celebrating and are ready to continue into the new year. I'm so thankful that I get school vacation around this time of year. It fully allows me to enjoy a lot of time out and about, as well as time at home. I love cooking dinner when I'm not rushing around after work.</div>
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These individual lasagnas are a perfect dinner and an excellent potluck option. I first discovered this recipe in a <a href="http://www.hungry-girl.com/weighin/show/1625-foods-dressed-up-for-halloween-2-new-recipes" target="_blank">Hungry Girl</a> email a couple years ago. I've altered it slightly over time as we've enjoyed this meal. I decided it was finally time to photograph these and post the recipe here. This recipe makes about 12 cupcakes. Enjoy!</div>
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You will need:</div>
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*olive oil (eyeball about one tablespoon)</div>
*1 pound ground turkey breast<br />
*1/4 tsp. salt, divided <br />
*1/8 tsp. black pepper <br />
*1 cup onion , chopped<br />
*1/2 cup mushrooms, chopped<br />
*about 18oz of your favorite marinara sauce (or crushed tomatoes with garlic)<br />
*1/2 tsp. Italian seasoning <br />
*1 clove garlic, minced <br />
*10-oz. spinach, chopped (I rarely use frozen spinach. We prefer to sautee fresh, but frozen could definitely work hear if thawed and squeeezed dry)<br />
* 1 1/2 cups part-skim ricotta cheese<br />
* 1 egg<br />
*1/8 tsp. ground nutmeg<br />
* 24 small square wonton wrappers<br />
*1 1/2 cups shredded part-skim mozzarella cheese <br />
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1. Preheat oven to 375 degrees. <br /><br />2. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and season with 1/8 tsp. salt and pepper. Cook and crumble until no longer pink, about 5 minutes. Add onion and mushrooms, stirring often, and cook until veggies are soft and the turkey is cooked through. Reduce heat to low. Add marinara sauce and Italian seasoning to the skillet. Simmer for 10 minutes, stirring occasionally. Remove the pan from the heat and set aside.<br /><br />3. While turkey simmers, combine spinach, ricotta cheese, egg, nutmeg, remaining 1/8 tsp. salt, and garlic in a small bowl. Mix well and set aside. <br /><br />4. Spray a 12-cup muffin pan with nonstick spray or olive oil. Be sure the pan is well coated so that the muffins won't stick. Press a wonton wrapper into the bottom and shape up the sides of each cup of the pan. Evenly distribute about half of the spinach-ricotta mixture among the cups, smoothing the surfaces with the back of a spoon. Next, add about half of the turkey mixture among the cups, smoothing the surfaces with the back of a spoon. Sprinkle each turkey layer with about 1 tablespoon mozzarella cheese. Place another wonton wrapper into each cup, lightly pressing it down on the cheese layer and along the sides of the cup, letting the edges fall over the pan. Repeat the layering by evenly distributing remaining spinach-ricotta mixture and turkey mixture among the cups. Top each cup with another tablespoon of mozzarella cheese. <br /><br />5. Bake in the oven for about 10 minutes or until cheese has melted and wrapper edges are browned. Cool slightly before removing from pan.<br />
<br />These are best after a few minutes out of the oven. They do reheat well for the filling, but I find that the bottom wrapper can get soggy. I usually try to make them close to serving time. We do still enjoy leftovers for lunch throughout the week when I make them for just the two of us.<br />
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<a href="http://4.bp.blogspot.com/-8bg_qtnfzJQ/Ur2mt_GQwpI/AAAAAAAAAmc/TAbCNCvFksc/s1600/muffin+lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-8bg_qtnfzJQ/Ur2mt_GQwpI/AAAAAAAAAmc/TAbCNCvFksc/s320/muffin+lasagna.jpg" width="320" /></a></div>
<br />Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-64642832093275632602013-12-13T07:00:00.000-05:002013-12-13T07:00:12.303-05:00Recipe Swap: Crockpot Beef and Broccoli <br />
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<a href="http://1.bp.blogspot.com/-v26q9F3DT2o/UqkWuRBm2XI/AAAAAAAAAmE/qo7-KoUTSnY/s1600/beef+and+broc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-v26q9F3DT2o/UqkWuRBm2XI/AAAAAAAAAmE/qo7-KoUTSnY/s320/beef+and+broc.jpg" width="320" /></a></div>
<a href="http://tasteofhomecooking.blogspot.com/" target="_blank">Sarah</a> is hosting another What's Cooking Recipe Swap. For this swap I was assigned <a href="http://www.simplegourmetcook.com/" target="_blank">Simple Gourmet Cooking</a>. I had fun browsing Dawn's blog, and it was difficult to decide which recipe to try first! I pulled Dave in to help sort through my narrowed down choices. This <a href="http://www.simplegourmetcook.com/2013/09/crockpot-beef-and-broccoli.html" target="_blank">beef and broccoli</a> was perfect. I love utilizing the crockpot to cook weekend dinners. We both really enjoyed this dinner and plan to repeat it again. It was the perfect amount for the two of us to enjoy dinner and lunch the next day.<br />
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You will need:<br />
*1 cup beef broth<br />
*1/2 cup low sodium soy sauce<br />
*1/3 cup brown sugar<br />
*1 tablespoon sesame oil<br />
*3 garlic cloves, minced<br />
*1 pound stew beef or a sliced beef chuck roast<br />
(We can never get a roast under 3 pounds, so I used the butcher's precut stew beef)<br />
*2 tablespoons cornstarch<br />
*frozen broccoli florets (as many as desired-we used 16oz)<br />*Rice, cooked<br />
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1. Add the beef broth, soy sauce, brown sugar, sesame oil and garlic to the insert of the crockpot. Stir together to combine.<br />
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2. Place the beef in the liquid and toss gently to coat. Cook on low
4-6 hours, until beef is completely cooked, but not shredding when touched.<br />
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3. In a small bowl, whisk together 4 tablespoons of the crockpot broth mixture and the cornstarch. Add back into the crockpot and
mix well. Cook on low for an additional 30 minutes to thicken up the
sauce. During the last 15 minutes of cooking, add in the broccoli to
heat through.<br />
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4. Serve hot over rice.<br /><!-- start InLinkz script --><br /><br /><script src="http://www.inlinkz.com/cs.php?id=350465" type="text/javascript"></script><br /><br /><!-- end InLinkz script -->Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com3tag:blogger.com,1999:blog-2174849413852866016.post-4096435829045957162013-11-21T18:09:00.001-05:002013-11-21T18:09:37.979-05:00Twice Baked Sweet Potatoes with Walnut Streusel<br />
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<a href="http://4.bp.blogspot.com/-ukDeNuLz-T8/Uo6JdJaqSHI/AAAAAAAAAl0/CyY6q-OGu0Y/s1600/streusel+sweet+potato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-ukDeNuLz-T8/Uo6JdJaqSHI/AAAAAAAAAl0/CyY6q-OGu0Y/s320/streusel+sweet+potato.jpg" width="320" /></a></div>
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Thanksgiving is one week away. We are hosting yet again and I am frantically trying to get our menu put together. Every year I start saving recipes in magazines and pin many new ones with the intention to test drive them. Good intentions, but we often end up returning to favorites when we are a week out needing to make a decision. (And yup. That is happening again) These sweet potatoes worked really well last year and are worthy of a repeat. I love potatoes but tend to only make them around the holidays. With the amount of recipes I've collected, that might have to change this year. This recipe was found on <a href="http://www.laurenslatest.com/twice-baked-sweet-potatoes-with-walnut-streusel/" target="_blank">Lauren's Latest</a>. <br />
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For the potatoes, you will need:<br />
*3 large sweet potatoes <br />
*4 tablespoons brown sugar <br />*3 tablespoons butter <br />*pinch salt <br />
*1/2 teaspoon cinnamon<br /><br />
For the streusel, you will need:<br />
* 3 tablespoons flour<br />* 1/4 teaspoon cinnamon <br />
*1/4 cup chopped walnuts<br />* 2 tablespoons butter<br />* 3 tablespoons brown sugar<br />
<br />1. Preheat the oven to 350. Fork the sweet potatoes to create numerous holes. a Bake for about 40 minutes, or until soft.<br />
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2. Allow cooked sweet potatoes to cool slightly. Then slice in half, scooping out the centers into a bowl, leaving about a 1/4 inch border of sweet potato with the skin. Place the potato skins back on the baking sheet.<br />
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3. In the bowl of sweet potato, stir in brown sugar, butter, salt, and cinnamon until smooth. Spoon or pipe the filling back into the potato skin shells. (We stopped at this step when prepping ahead of time. We made the streusel and warmed the potato skins shortly before serving)<br />
<br />4. In another small bowl, combine all ingredients for the streusel. Mix together until all the ingredients start sticking together. You might want to use a fork to help blend the butter as it warms. Top the filled sweet potatoes with the streusel. Bake 20-30 minutes. Serve warm.<br />Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-29053445513914321022013-11-15T07:00:00.000-05:002013-11-15T07:00:01.192-05:00Recipe Swap: Lighter Creamy Garlic Pasta<br />
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<a href="http://2.bp.blogspot.com/-ZkDOmbw11vA/UoVsCgD-aHI/AAAAAAAAAlg/Bc7xYaykwrE/s1600/pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-ZkDOmbw11vA/UoVsCgD-aHI/AAAAAAAAAlg/Bc7xYaykwrE/s320/pasta.jpg" width="320" /></a></div>
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It's recipe swap time again. I'm thankful to participate in these swaps since they remind me about this little old blog I have here. Sarah over at <a href="http://tasteofhomecooking.blogspot.com/" target="_blank">Taste of Home Cooking</a> hosts these What's Cooking swaps. This month's theme was vegetarian recipes. I was assigned the blog Cookaholic Wife and decided to try this <a href="http://www.cookaholicwife.com/2013/08/lighter-creamy-garlic-pasta.html" target="_blank">pasta recipe</a>. I didn't make a true vegetarian recipe because I used chicken stock since it's what we had on hand and what the original recipe called for. That could easily be swapped out for a vegetable stock to keep this vegetarian. This pasta dish came together quickly and was a perfect comfort dish. It would thicken more with a heavier milk, but I loved it just the way it was.<br />
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You will need:<br />
*1 tablespoon butter<br />
*4 cloves garlic, minced<br />
*1 teaspoon olive oil<br />
*pinch of salt and pepper<br />
*3 cups fat-free low sodium chicken broth<br />
*3/4 cup milk (I used skim)<br />
*1/2 pound linguine <br />
*1 cup freshly grated Parmesan cheese<br />
*fresh parsley, minced, optional (I ended up using some dried parsley topping)<br />
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1. Heat the butter, garlic and olive oil in a large sauce pan over medium heat. Stir frequently so the garlic doesn't burn.<br />
2. Once the butter has melted fully, add the salt, pepper, chicken broth, and milk. Bring to a boil.<br />
3. Add the linguine and allow to cook according to package directions, stirring frequently so the mixture doesn't boil over.<br />
4. Once fully cooked, stir in the cheese then remove from the heat and stir in the parsley. Serve with additional cheese and parsley if desired. <br />
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<!-- start InLinkz script --><br /><br /><script src="http://www.inlinkz.com/cs.php?id=340341" type="text/javascript"></script><br /><br /><!-- end InLinkz script -->Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com4tag:blogger.com,1999:blog-2174849413852866016.post-88857489418064589782013-10-15T21:02:00.000-04:002013-10-15T21:02:46.007-04:00Pumpkin Fettuccine Alfredo<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Kmes0KXxaOM/Ul3e84A2AOI/AAAAAAAAAlQ/1Y9QD8wUX08/s1600/pumpkin+fett.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="http://4.bp.blogspot.com/-Kmes0KXxaOM/Ul3e84A2AOI/AAAAAAAAAlQ/1Y9QD8wUX08/s320/pumpkin+fett.jpg" width="320" /></a></div>
Here's another fall pumpkin fix that comes in a comforting pasta dinner. When <a href="http://www.howsweeteats.com/2012/10/baked-pumpkin-fettuccine-alfredo/" target="_blank">How Sweet It Is</a> posted this recipe last year, I was immediately interested because of the mascarpone cheese. I love this ingredient in cream sauces. Even though this recipe uses a small amount, I recommend not skipping this creamy addition. We weren't fans of the fried sage leaves. I think in the future I would just add the ones that are baked with the pasta. I tend to be a little boring when it comes to certain herbs as a little often goes a long way for me. <br />
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You will need:<br />
*1 pound whole wheat fettuccine (I used the usual box I find that is about 14oz)<br />*2 tablespoons unsalted butter<br />* 2 tablespoons flour <br />*2 garlic cloves, minced<br />* 4 cups low-fat milk<br />* 2 tablespoons mascarpone cheese <br />*1 cup freshly grated parmesan cheese <br />*3/4 cups pumpkin puree<br />* 1 tablespoons freshly chopped sage leaves<br />* 1/4 teaspoon salt <br />*1/4 teaspoon pepper <br />*1/4 teaspoon pumpkin pie spice<br />*freshly grated fontina (optional)<br />*breadcrumbs (optional)<br />*extra sage leaves if desired<br />
1. Preheat oven to 350 degrees. Prepare a 9x13 baking dish with nonstick spray or oil.<br />
<br />2. Boil water and cook pasta according to the product directions. Leave about 1 minute off the cooking time since you will be baking the pasta with the sauce. Drain and keep aside until needed.<br />
<br />3. Melt butter in a large saucepan over medium heat. Once sizzling, whisk in flour and stir continuously until bubbly and golden, about 3 minutes. Add garlic and cook for about 1 minute.<br />
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4. Stir the milk into the roux you just created. You want to keep stirring and steadily raise the heat as needed, until the mixture bubbles and starts to thicken-about 5-7 minutes. Next, mix in the mascarpone, parmesan, pumpkin, sage, salt, pepper and pumpkin pie spice. Mix until all ingredients blend and the sauce is thickened.<br />
<br />5. Add pasta to the prepared baking dish. Pour sauce on top and toss well to coat. If desired, add some grated fontina and a sprinkling of bread crumbs. Bake for for about 20 minutes, or until it is bubbly. Serve pasta immediately and top with sage leaves-listed in step 6. <br />
<br />6. If you'd like the fried sage leaves topping, heat olive oil in a small saucepan over medium heat. Add a few sage leaves at a time to the hot pan and fry for about 30 seconds. Remove and place on a paper towel. Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-67297689113732064862013-10-06T19:03:00.000-04:002013-10-06T19:03:09.446-04:00Pumpkin Danish<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-QaDkFnpTgGQ/Ukobu00pRII/AAAAAAAAAk8/RN2iSn7GNfM/s1600/Pumpkin+Danish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-QaDkFnpTgGQ/Ukobu00pRII/AAAAAAAAAk8/RN2iSn7GNfM/s320/Pumpkin+Danish.jpg" width="320" /></a></div>
This year is absolutely flying. I found myself shocked that it's October. The school year is in full swing, and we have a ton of apple and pumpkin treats to bake. I am trying to catch up because I love fall. It's always marked for me by the return of football and cool mornings. One thing I could do without is the loss of daylight, but I guess I can be too picky. This pumpkin danish is the perfect treat for a fall morning. I found this recipe on <a href="http://www.laurenslatest.com/pumpkin-cream-cheese-danish/" target="_blank">Lauren's Latest</a>.<br />
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for the danish, you will need:<br />
*1 tube crescent rolls<br />* 6 oz. softened cream cheese <br />*1/2 cup pumpkin puree<br />
*1/2 cup granulated sugar <br />*1/2 teaspoon cinnamon<br />* 1/4 teaspoon nutmeg<br />
* 1 teaspoon vanilla <br />
*2 tablespoons all-purpose flour<br /><br />
for the glaze, you will need:<br />
* 2/3 cup powdered sugar <br />
*4 tablespoons heavy cream or 1 tablespoon milk <br />*splash vanilla<br />
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1. Preheat oven to 375. Prepare a baking sheet with a silipat or foil lining. <br />
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2. Combine cream cheese, pumpkin, sugar, spices, flour and vanilla in a small bowl.<br />
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3. Unroll crescents keeping them shaped as rectangles (not individual triangles) and they them width wise on the baing sheet. (This should cover almost the entire length of a half sheet pan) Press to seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Next, carefully spread cream cheese filling down the center of the dough so that it is about 2-3 inches wide. Fold 1/2 inch dough pieces you cut so they are up and over filling, alternating sides will give you the braided pattern. (Remove any excess dough)<br />
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4. Bake for about 15-20 minutes or until filling is set and dough is golden in color. Cool on the baking sheet. Once danish has cooled, remove and add icing as listed below.<br />
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5. In a small bowl, mix together powdered sugar, vanilla, and cream/milk. You may need to add more cream/milk to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.<br /><br />
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<br />Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-52790822371476839852013-09-20T07:00:00.000-04:002013-09-20T07:00:02.679-04:00Recipe Swap: Quinoa Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1iG1UZT95q8/Ujtz9n8Y1wI/AAAAAAAAAkk/eGRrGnEkoT0/s1600/quinoa+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-1iG1UZT95q8/Ujtz9n8Y1wI/AAAAAAAAAkk/eGRrGnEkoT0/s320/quinoa+chicken.jpg" width="320" /></a></div>
<br />
It's time for another recipe swap hosted by Sarah at <a href="http://tasteofhomecooking.blogspot.com/" target="_blank">A Taste of Home Cooking</a>. This month's theme was blogger's choice. I was assigned to read through and select a recipe from <a href="http://www.thejeyofcooking.com/" target="_blank">The Jey of Cooking</a>. I've visited Jey's blog before and was excited for the opportunity to try another recipe from her selection. It was a tough choice and I plan on pinning some of my many options. After much debating, I decided to make the<a href="http://www.thejeyofcooking.com/quinoa-crusted-chicken/" target="_blank"> Quinoa Chicken</a>. I hadn't made quinoa in awhile and was eager to use the bag in my pantry. This chicken dish was fabulous! To make the recipe more weeknight friendly, I cooked the quinoa on the stovetop the day before and kept it in the fridge before roasting. If you are looking for a healthier alternative to a crispy breaded chicken, I suggest you give this a try. It was a great change of pace dinner for us and it'll surely be a repeat in our kitchen.<br />
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<a href="http://2.bp.blogspot.com/-0fDxWpYjJdc/Ujt0EuvyNSI/AAAAAAAAAks/qK2chS3zWLI/s1600/WC-Recipe-Swap-badge-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-0fDxWpYjJdc/Ujt0EuvyNSI/AAAAAAAAAks/qK2chS3zWLI/s200/WC-Recipe-Swap-badge-1.jpg" width="183" /></a></div>
You will need: <br />
*1 Cup Quinoa, rinsed
<br />*2 Cups Chicken Broth
<br />*4 Boneless, Skinless Chicken Breasts
<br />*1/4 cup Dijon Mustard
<br />*1 Tbsp. Fresh Thyme, chopped, plus additional for serving<br />*Olive Oil Cooking Spray<br />
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1. Preheat oven to 300.
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2. Combine the rinsed quinoa and chicken broth in a medium saucepan. Bring to a boil then reduce
heat and simmer, covered, for 15 minutes or until all liquid is
absorbed. (This is the step I did the night before)</div>
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3. Line a baking
sheet with parchment paper. Spread cooked quinoa onto the sheet and
bake until lightly toasted, about 30 minutes. Cool a bit, then transfer to a shallow bowl.</div>
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4. Increase the oven
temperature to 425. Place a baking rack over the previously used baking sheet. </div>
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<div class="instruction" id="zlrecipe-instruction-3">
5. Combine the chicken, Dijon mustard, and thyme in a bowl; mix to coat. Place the coated chicken into the quinoa, one piece at a time, pressing to coat both
sides then transfer to the baking rack. Spray the chicken lightly with olive oil and bake about 20-30 minutes, until chicken is cooked
through. Sprinkle with additional thyme if desired.</div>
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</span>Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com4tag:blogger.com,1999:blog-2174849413852866016.post-50806132407487733632013-09-14T10:32:00.001-04:002013-09-14T10:36:13.838-04:00Jalapeno Popper Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ozddCSb--RI/UjRp98VhvoI/AAAAAAAAAkU/vvFaTmUGr-U/s1600/jalapeno+popper+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="http://3.bp.blogspot.com/-ozddCSb--RI/UjRp98VhvoI/AAAAAAAAAkU/vvFaTmUGr-U/s320/jalapeno+popper+chicken.jpg" width="320" /></a></div>
<span style="font-family: inherit;">The school year is now in full swing. We're back to later dinners, earlier sunsets, and quick fix recipes for busy nights. There are some nights a recipe like this takes too long during the week, but I enjoy dedicating time to cooking on other days when I get home earlier. I am still trying to keep our goal of trying at least one new recipe a week in our menu plan. I'm so behind on blogging, that I'm rediscovering things we tried and loved last school year. This chicken is one of those dinners that I'll be repeating soon. I like jalapeno poppers but I rarely eat them. What's not to love when something is cheesy with a bit of a kick? I found this delicious dinner on<a href="http://ellysaysopa.com/2012/07/24/jalapeno-popper-chicken/" target="_blank"> Elly Says Opa</a>. We doubled Elly's recipe and it worked out well. The chicken is best the day you make it, but we did still enjoy having a lunch portion as well.</span><br />
<br />
<span style="font-family: inherit;"> You will need:</span><br />
<span style="font-family: inherit;">*1 cup panko</span><br />
<span style="font-family: inherit;">*4 teaspoons canola oil<br />*3 teaspoons taco seasoning <br />* 1 egg (start with 1, add a second if needed)<br />*4 oz. reduced fat cream cheese<br />* 1/2 cup shredded cheddar cheese<br />* 2-3 jalapeño peppers, minced-seeds removed<br />* 4 chicken breasts</span><br />
<span style="font-family: inherit;"><br />1. Preheat the oven to 375 and place a baking rack over a foil lined rimmed baking pan. Spray/spead the rack with cooking oil.<br /> </span><br />
<span style="font-family: inherit;">2. Combine the panko and canola oil in a small skillet over medium heat. Stir and cook until the panko is crispy and golden in color. Transfer the panko to a shallow dish and mix in the taco seasoning. Lightly beat the egg in another shallow dish.</span><br />
<span style="font-family: inherit;"><br />3. Combine the cream cheese, cheddar cheese, and minced jalapeño in a small bowl. </span><br />
<br />
<span style="font-family: inherit;">4. Cut a pocket into the side of each chicken breast (this is where the stuffing will go). I found it worked best to cut horizontally into the chicken like you were butterflying it. Lightly season chicken with salt and pepper, and then divide the cream cheese mixture evenly into the chicken's pocket you created. Use toothpicks to secure, if necessary.</span><br />
<span style="font-family: inherit;"><br />5. Dip the stuffed chicken breasts one at a time, first into the egg and then into the panko mixture. Press to coat completely. Place the chicken on the oiled baking rack and cook for about 25-30 minutes or until chicken is cooked through.</span><br />
<br />Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-3953677693349576312013-09-08T10:06:00.003-04:002013-09-08T10:06:56.196-04:00Buffalo Chicken Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QSB90wt4YLg/UiyAmvxHMHI/AAAAAAAAAkE/gBsxDtcUsHg/s1600/buff+chx+eggrolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="http://3.bp.blogspot.com/-QSB90wt4YLg/UiyAmvxHMHI/AAAAAAAAAkE/gBsxDtcUsHg/s320/buff+chx+eggrolls.jpg" width="320" /></a></div>
Are you ready for some football? We're hosting today's Patriots season kickoff. I am planning on serving this appetizer to our friends as we start another fall football season of Sunday potlucks. We have a local restaurant that makes an amazing buffalo chicken egg roll appetizer. They're deep fried pockets of goodness. I was excited to discover this baked recipe on <a href="http://www.canyoustayfordinner.com/2011/01/31/buffalo-chicken-rolls/" target="_blank">Can You Stay for Dinner</a>. These rolls convey the same buffalo deliciousness with fewer calories. They may not taste the exact same, but they are a good substitute. You can adjust the amounts below to make more egg rolls. I often do that because they freeze and reheat well. I hope you all enjoy the return of football. GO PATS!<br />
<br />
You will need:<br />
*12 egg roll wrappers<br />
*1 cup cooked and shredded chicken<br />*2/3 cup Frank’s Buffalo Wing Sauce (or hot sauce if preferred) <br />*1 cup crumbled blue cheese <br />*1 cup shredded slaw mix<br />*blue cheese dressing, for serving<br />
<br />
1. Preheat oven to 400.<br />
<br />
2. Combine the chicken and hot sauce in a small bowl. Mix until the chicken is coated. Place a small bowl of water near you.<br />
<br />
3. To fill the egg roll wrappers, start with 1 tablespoon of slaw near the bottom right corner. Above (not on top of) that put 2 tablespoons of the spicy chicken. Place 1 tablespoon of blue cheese on top of the chicken. You do not want to overfill the wrappers or they will split open while cooking. Fold the bottom of the egg roll over the filling, then tuck in each side corner and continue to roll. Seal the top flap by dipping your finger in the water bowl and running it along the edge. You want to outline it like the seal on an envelope before sealing the roll. Repeat with the remaining rolls.<br />
*The post where I found this recipe (linked above) has great photos if you've never rolled egg rolls before.<br />
<br />
4. Place the rolls on a wire rack set over a cookie sheet. Lightly spread, or spritz, olive oil on top of the rolls. Bake for about 15 minutes or until crisp and a light golden brown.<br />
<br />
Early prep/freezing notes:<br />
You can prepare the rolls ahead of time on the day you're serving and keep them in the fridge until cooking. If freezing, I prefer to bake them first and then freeze them once they've cooled. The cooked rolls will also keep a couple days in the fridge. Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-2849868256452095002013-08-26T08:00:00.000-04:002013-08-26T08:00:12.178-04:00Peanut Butter Reese's Pieces Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-V0QPnzhmPzg/UhlUT69KHSI/AAAAAAAAAj0/aZpMQoyptEI/s1600/reeses+pieces+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-V0QPnzhmPzg/UhlUT69KHSI/AAAAAAAAAj0/aZpMQoyptEI/s320/reeses+pieces+cookies.jpg" width="320" /></a></div>
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Happy Birthday to me! </div>
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<div style="text-align: left;">
I did not actually make these cookies for myself, but they are chocolate and peanut butter, so clearly I loved them. Dave is a big fan of cookies but I'm not huge on desserts. I'd rather get an appetizer or eat something salty. But the peanut butter and chocolate combination is too good to pass up. This recipe yielded a lot of cookies. I ended up with about 28 and was able to bring them to a cookout, a friend's birthday celebration, and keep some treats at home. These cookies are packed with flavor but they stay on the softer side as I prefer. The most amazing way to eat these is while they're still warm. This recipe comes from <a href="http://www.averiecooks.com/2013/06/reeses-pieces-soft-peanut-butter-cookies.html" target="_blank">Averie Cooks</a>.</div>
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<div style="text-align: left;">
And since it's my birthday, I'm now going to polish off the bag of remaining Reese's Pieces...</div>
<div style="text-align: left;">
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<div style="text-align: left;">
You will need:</div>
<div class="ingredient">
*1 egg<br />
*1 cup light brown sugar, packed<br />
*3/4 cup creamy peanut butter (homemade won't work here)<br />
*1/2 cup unsalted butter, softened<br />
*1 tablespoon vanilla extract<br />
*1 3/4 cups all-purpose flour<br />
*3/4 teaspoon baking soda<br />
*pinch of salt<br />
*1 cup Reese's Pieces<br />
*1 cup semi-sweet chocolate chips<br />
</div>
<br />
<br />
1. In a large mixing bowl, cream together the egg, brown sugar, peanut butter, butter, and vanilla extract until light and
fluffy, about 5 minutes.<br />
<br />
2. Stir in the flour, baking
soda, salt, and until just incorporated. (Be sure to scrape down the sides of the bowl) This should only take about 1 minute. Gently stir in the Reese's Pieces and chocolate chips.<br />
<br />
3. Use a cookie dough scoop to form mounds of about 2 tablespoons. Place prepared dough mounds on a large
plate and flatten slightly with your palm. Cover with plastic wrap
and refrigerate for at least 2 hours (up to 5 days) before baking. Chilling the dough will keep it from flattening and spreading in the oven. <br />
<br />
<br />4. Preheat oven to 350F and remove dough from the fridge. Line a baking sheet with a silicone baking mat or coat with cooking spray. Place mounds on baking sheet about 2 inches apart. Bake for 8 to 9
minutes, rotating half way through baking. You want the cookies pale and glossy in the center with set edges. Cool
on the baking sheet for 5 minutes before removing and transferring to a
rack.<br />
<br />5. Keep cooled cookies in an airtight container for up to 1 week or
in the freezer for up to 4 months. Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-13131766993616738912013-08-25T08:00:00.000-04:002013-08-25T08:00:05.750-04:00Kickin' Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-5rERfLlrTHU/UhlO_3qmRsI/AAAAAAAAAjk/M8n59iD8Bak/s1600/kickin+chicken+marinade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="http://3.bp.blogspot.com/-5rERfLlrTHU/UhlO_3qmRsI/AAAAAAAAAjk/M8n59iD8Bak/s320/kickin+chicken+marinade.jpg" width="320" /></a></div>
Where did summer go? I can't believe it's time for me to setup the classroom for another school year. I am looking to squeeze in a few more weeks of grilling before the daylight disappears after work and the air chills.<br />
<br />
This recipe was another Pinterest discovery. I was interested in the fact that there were few ingredients and they seemed tasty. I am so glad that we tried this. We've enjoyed this chicken on its own, on salads, and in wraps. This is a great recipe to grill marinated chicken and use it for the week in lunches and/or dinners. If you like Frank's sauce, then I think you will love this chicken. It is flavorful rather than very spicy. This recipe came from <a href="http://www.sweetlittlebluebird.com/2013/05/tried-true-tuesday-kickin-chicken.html" target="_blank">Sweet Little Blue Bird</a>. <br />
<br />
You will need:<br />
*2-3 pounds of chicken (we used boneless, skinless chicken breasts. I think wings and thighs would work well too)<br />*1 cup Frank's Red Hot Original<br />*1/4 cup olive oil<br />*juice of 2 limes<br />
*2 cloves of garlic, minced<br /><br />1. In a medium bowl, mix together Frank's sauce, olive oil, lime juice, and garlic. Place chicken in a pan, bowl, or Ziploc bag and cover in marinade. Marinade in the fridge for at least four hours.<br />
<br />
2. Preheat grill. Remove chicken from marinade and grill. With butterflied or thin chicken breasts, I usually cook them for about 5-7 minutes a side.Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-71724244136196094062013-08-23T07:00:00.000-04:002013-08-23T07:00:07.462-04:00Recipe Swap: CPK's Original BBQ Chicken Chopped Salad<br />
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<a href="http://2.bp.blogspot.com/-Ppuby2t0hRc/UhaMR8q2z-I/AAAAAAAAAjE/fm8mPwlyQTM/s1600/WC-Recipe-Swap-badge-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-Ppuby2t0hRc/UhaMR8q2z-I/AAAAAAAAAjE/fm8mPwlyQTM/s200/WC-Recipe-Swap-badge-1.jpg" width="183" /></a></div>
<br />
It's time for another What's Cooking recipe swap hosted by Sarah at <a href="http://tasteofhomecooking.blogspot.com/" target="_blank">A Taste of Home Cooking</a>. This month's theme was summer salads. Dave and I often talk about how we should make some new entree salads, but then we never actually follow through. I was thrilled to receive <a href="http://tasteofhomecooking.blogspot.com/2013/07/california-pizza-kitchens-original-bbq.html" target="_blank">this salad</a> recipe from Sarah herself for this swap. I've only eaten at California Pizza Kitchen once or twice and never tried this salad. So I can't speak to how much like the original it is, but I can tell you that we loved it! I often grill too much chicken so this was a great way to utilize some leftovers. This meal also comes together quickly which makes it another weeknight rotation option for us. <br />
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<a href="http://4.bp.blogspot.com/-zs3uiJuZi30/UhaU8jfLaeI/AAAAAAAAAjU/CN4ITjmUc9k/s1600/CPK+Chopped+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-zs3uiJuZi30/UhaU8jfLaeI/AAAAAAAAAjU/CN4ITjmUc9k/s320/CPK+Chopped+Salad.jpg" width="233" /></a></div>
<br />
You will need:<br />
*2-3 Romaine hearts, chopped<br />
*1/4 cup basil leaves, chiffonade<br />
*1/4 cup fresh cilantro, chopped<br />
*1 cup black beans, rinsed and drained<br />
*1 cup sweet corn<br />
*2 tablespoons minced red onion <br />
*1 cup grated Monterey Jack cheese<br />
*1/4-1/2 cup ranch dressing<br />
*1 large tomato, diced <b>or </b>grape tomatoes, halved<br />
*1 ripe avocado, sliced<br />
*2 grilled chicken breasts, diced and tossed in barbeque sauce (or you could grill in BBQ sauce)<br />
*additional barbeque sauce for serving<br />
<br />
1. Combine the lettuce, basil, cilantro, black beans, corn, red onion, and cheese in a large bowl. Toss with enough ranch dressing to coat. Place tomatoes around the edges of the bowl; top with avocado slices and diced grilled chicken. Drizzle barbeque sauce on top and serve. <br />
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<!-- end InLinkz script -->Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com1tag:blogger.com,1999:blog-2174849413852866016.post-85415242154665744332013-07-31T09:11:00.001-04:002013-07-31T09:11:56.097-04:00Prosciutto and Melon Pasta Salad <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-mmfLPI26v9k/UfkJKzYPsxI/AAAAAAAAAi0/juJSyrl7phk/s1600/melon+proscuitto+pasta+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mmfLPI26v9k/UfkJKzYPsxI/AAAAAAAAAi0/juJSyrl7phk/s1600/melon+proscuitto+pasta+salad.jpg" height="226" width="320" /></a></div>
We've been lucky enough to travel to Italy on two vacations. Dining was often outdoors at a slow pace that feels quite opposite to us Americans used to only spending about an hour at restaurants. Prosciutto and melon was our go to appetizer in Rome and Venice. Eating this pasta salad took me back to many happy memories of those vacations. I was finally able to find a local deli with good prosciutto which helped to make all the difference. This recipe came from an idea I tagged in a <i>Cooking Light</i> magazine, and I added it to our weekly menu after it was posted on <a href="http://www.preventionrd.com/2013/06/melon-and-prosciutto-pasta-salad-weekly-menu/" target="_blank">Prevention RD</a>. We enjoyed this for dinner as an entree. It would also make a great side dish. <br />
<br />
You will need:<br />
* about 7 oz (2 cups dry) whole wheat pasta<br />
*1 1/2 tablespoons freshly squeezed lemon juice<br />
*2 tablespoons olive oil<br />
*1/8 teaspoon salt, and a pinch for pasta water <br />
*1/8 teaspoon black pepper<br />
*2 cups cantaloupe, cubed<br />
*3 ounces prosciutto, ripped into pieces<br />
*4-6 large basil leaves, cut into thin strips<br />
*2 ounces Asiago cheese, finely grated<br />
<br />
1. Boil 2 quarts of water in a large pot. Once boiling, add a pinch of salt and the pasta. Cook your pasta according to the box directions. You want it to be al dente. Drain the cooked pasta and briefly rinse under cool water to bring the pasta to room temperature.<br />
<br />
2. While the pasta is cooking, squeeze the lemon juice into a medium bowl.Whisk in the
olive oil; season with the salt and pepper.<br />
<br />
3. Toss the pasta with the dressing mix. Gently stir in the cantaloupe, prosciutto, basil, and Asiago. Serve at room temperature or slightly chilled.<br />
<br />
We enjoyed leftovers for lunch the next day. This pasta salad is best when served immediately. I'd recommend making it the same day you will enjoy most of it. <br />
<br />Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com0tag:blogger.com,1999:blog-2174849413852866016.post-5527191766682971752013-07-29T08:00:00.000-04:002013-07-29T09:24:38.396-04:00Spaghetti Squash Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-1GjD3E7WbfU/UfGMlAAQb4I/AAAAAAAAAig/6oNSF3NkTFM/s1600/SK+spaghetti+squash+tacos+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-1GjD3E7WbfU/UfGMlAAQb4I/AAAAAAAAAig/6oNSF3NkTFM/s320/SK+spaghetti+squash+tacos+.jpg" width="320" /></a></div>
The <a href="http://smittenkitchen.com/" target="_blank">Smitten Kitchen</a> <a href="http://www.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X/ref=sr_1_1?ie=UTF8&qid=1375104206&sr=8-1&keywords=smitten+kitchen" target="_blank">cookbook</a> was on my holiday wishlist. As with most of my gifts this past year, I was lucky enough to get two! I passed one copy on to a coworker to enjoy. I am terrible with cookbooks. I get them and read through them eagerly tagging things I want to make. Then the book gets placed on a shelf upstairs and ignored. My menu planning tends to come from other blogs, Pinterest, monthly cooking magazines, and recipes from here. I am (yet again) making more of an effort to cook from my recipe book collection. This was a recent Meatless Monday meal from the SK Cookbook. If you've read through the blog you know that we love tacos. This is a great twist for a meatless taco night. This recipe made a lot of tacos. We enjoyed them for dinner and some lunches. The filling reheated better than I expected. <br />
<br />
You will need:<br />
*3 pound spaghetti squash<br />
*2 tablespoons fresh squeezed lime juice<br />
*1 teaspoon chili powder<br />
*1/2 teaspoon cumin<br />
*1/2 teaspoon ground coriander<br />
*1/2 teaspoon Kosher salt<br />
*corn tortillas<br />
<br />
Suggested toppings: <br />
*15oz can black beans, drained and rinsed<br />
*4 oz feta, crumbled<br />
*1/4 cup red onion, diced<br />
*1/4 cup cilantro, chopped<br />
*hot sauce, if desired <br />
<br />
1. Carefully cut the spaghetti squash in half and scrape out the seeds. (I usually poke numerous holes with a fork and microwave the squash for a few minutes to make cutting easier) You can then roast the two halves or microwave them until tender. If roasting, cook face down on an olive oil lined baking pan in an oven set to 400 for about 40 minutes. In the micro, place face down on a shallow plate with some water and cook for about 10-15 minutes. Use a fork to scrape the cooked squash in a bowl.<br />
<br />
2. While squash is cooking, mix lime juice, chili powder, cumin, coriander, and
salt together in a small bowl. Add to cooked spaghetti squash and toss thoroughly. Taste squash and adjust seasoning as needed.<br />
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3. Blister corn tortillas in a dry pan.<br />
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4. Use the squash as your base and add desired toppings. We enjoyed the toppings listed above.Laurahttp://www.blogger.com/profile/17491528029297405068noreply@blogger.com1