Chicken Marsala Casserole

Chicken Marsala is one of my favorite dishes to order out at a restaurant. Dave's mushroom phobia often prevents me from making it at home, but I'm starting to incorporate some mushrooms into cooking. He is often able to eat around them or doesn't mind them as much when they take on another flavor. This casserole is an easy shortcut to a Marsala dinner. I look forward to trying this again soon! This is another recipe discovered on Stephanie Cooks.

You will need:
*2 tablespoons butter
*10 ounces sliced mushrooms
*1 1/2 tablespoons flour
*1/2 cup Marsala wine
*1/2 cup heavy cream
*2 cups chicken broth
*1teaspoon dried parsley
*salt and pepper
*1 cup long grain rice, uncooked
*2 cups cooked chicken breast
*2 tablespoons Parmesan cheese

1. Preheat oven to 350.

2. In a large skillet, melt the butter. Add the mushrooms and cook until softened, about 5 minutes. Add the flour and stir well to coat. Stir in the Marsala wine and cream for about 3 minutes, until it starts to thicken. Stir in the broth, parsley, and season with salt and pepper.

3. In a 9x13 dish, spread the rice in an even layer over the bottom of the dish. Top with the chicken. Pour the mushroom mixture on top. Cover tightly with foil.

4. Bake 35 minutes, until bubbling. Remove foil, sprinkle with Parmesan cheese, and bake 5 minutes uncovered.

Sausage Wonton Cups

It's Super Bowl Sunday. While my beloved Patriots are not playing, we'll still tune in for the big game to watch the end of the NFL season. This also concludes our weekly Sunday potluck style afternoons with friends. This appetizer comes from a football get together. A coworker of mine makes these regularly, and I finally tried making them myself. These are creamy, cheesy, and delicious!

You will need:
*16oz frozen sausage
*24 wonton wrappers
*1 cup cheddar jack shredded cheese
*1 cup ranch dressing

1. Preheat oven to 350.

2. Cook sausage in a skillet over medium heat, crumbling with a spoon or spatula.  Once sausage has browned, place onto a paper towel lined plate to drain the grease.

3. While sausage is cooking, place the wonton wrappers into muffin tin wells. Heat wonton cups in preheated oven for about 5 minutes.

4. In a large mixing bowl, combine the cooked sausage, ranch, and cheese. Spoon mixture into wonton cups and cook for about 10 minutes.

Serve warm.

Peanut Butter Frosted Whole Wheat Banana Donuts

I've previously mentioned my recipe hoarding tendencies. Pinterest might just be encouraging that habit at the moment. This recipe, however, was made back when I first saw it posted on Prevention RD. I love banana bread, Dave loves when I break out the donut pan, so I knew we'd have a winner. I decided to change the frosting on these to highlight the amazing combination of peanut butter and banana. These are a perfect treat for a weekend morning.

For the donuts, you will need:
*6 tablespoons sugar

*1 egg
*
1/2 cup over-ripe banana, mashed (about 1 1/2-2 small bananas)
*
3 tablespoons canola oil 

*1/2 tsp vanilla extract

*1 tablespoon nonfat Greek yogurt

*1/4 teaspoon salt

*1/8 teaspoon cinnamon
*
1/2 teaspoon baking soda

*1/4 teaspoon baking powder

*3/4 cup + 2 tablespoons whole wheat pastry flour

For the peanut butter frosting, you will need:
*3 tablespoons peanut butter
*2 tablespoons Greek yogurt
*about 1/4 cup powdered sugar
*splash of milk

1. Preheat your oven to 350 F. Spray doughnut pan with cooking spray.

2. In a large bowl, whisk together the egg and sugar for about 10 minutes, until the mixture is light and pale. Stir in the banana, oil, vanilla, and yogurt.

3. In a separate bowl whisk together the salt, cinnamon, baking powder, baking soda, and flour. Add to the egg mixture; stir together until combined. Spoon the batter into the prepared doughnut pan, filling wells 1/2 way, and bake for 10-12 minutes.

3. Make the frosting topping by combining all ingredients and mixing well. You can add more powdered sugar or milk to help reach desired consistency. Spread on cooled donuts using a flat spatula.

Mexican Quinoa

Do you participate in Meatless Monday?  Dave and I started this about a year and a half ago. It began by eliminating meat for one day a week. I would have never guessed how much less meat we would eat over time. We are not vegetarians by any means, but I find we now only cook meat about 2-3 times a week. This  has also helped to lower our weekly grocery bills. If you are looking for a diet change this new year, I suggest giving Meatless Mondays a try.

It seems that quinoa is everywhere lately. The good news about that is how much easier it is to locate and afford quinoa here now compared to when I first started cooking with it. This has the elements of a perfect weeknight dish. It uses one pot, cooks quick, fills you up, and is delicious. We enjoyed this dish warm which I think is perfect for this time of year. It reheated well for lunches the next day. I think it would also make a great cold salad dish in the summer. I found this recipe on Annie's Eats.

You will need:
*2 teaspoons olive oil

*2 cloves garlic, minced

*2-3 jalapenos, seeded and finely chopped
*
1 cup uncooked quinoa (don't forget to rinse well before cooking!)
*
1 1/4 cups vegetable broth

*1 15 oz can black beans, drained and rinsed

*1 14.5 oz can diced tomatoes, with juices

*1 cup frozen corn
*1/2 teaspoon kosher salt
*
1/3 cup chopped fresh cilantro

*half of lime, juiced
*Desired toppings-some ideas: shredded cheese, Greek yogurt, salsa, avocado

1. Heat olive oil in a medium saucepan over medium-high heat. Add garlic and jalapenos and saute  for about 1 minute.  Next, stir in the the quinoa, veggie broth, beans, diced tomatoes with juices, corn, and salt.  Allow the mixture to reach a boil.

2. Once boiling, reduce the heat to medium-low and cover.  Simmer for about 25 minutes, or until most of the liquid has been absorbed. Remove pan from the heat; stir in the cilantro and lime juice. Serve with any toppings you'd like. We enjoyed cheese, Greek yogurt, and some tortilla chips.

Honey Mustard Pork Roast with Bacon

It seems appropriate to end 2012 by posting the first meal we had to start the year. This is an indication of how many photos and recipes I've tried that have yet to make the blog. Add keeping up with blogging to my 2013 resolutions list.

Pork is one of the foods that you can eat on New Year's Day to bring you luck for the coming year. We figured a little extra luck never hurts, so we chose a pork roast wrapped in bacon. This was simple to put together and delicious to enjoy with some prosecco. The arugula salad base added a nice peppery citrus flavor as well. I found this Giada recipe on The Way to his Heart.

I wish you a fabulous celebration to end 2012 and welcome 2013!

For the pork, you will need:
*1/4 cup Dijon mustard
*2 tablespoons whole grain mustard
*2 tablespoons honey
*2 tablespoons chopped fresh rosemary
*2 garlic cloves, minced
*1 center-cut, boneless, pork loin roast, about 3 1/2 pounds
*12 slices bacon, about 1 pound
**kitchen twine



For the arugula salad base, you will need:
*3 tablespoons fresh lemon juice
*3 tablespoons extra-virgin olive oil
*Kosher salt and freshly ground black pepper, to taste
*about 5 cups baby arugula

1. Align an oven rack in the lower 1/3 of the oven; preheat the oven to 350 degrees.

2. In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary; mix together until smooth.

3. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the roast. Once coated, start on 1 side and lay a piece of bacon, lengthwise, on top of the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon until the pork roast is fully covered in bacon. Secure the bacon in place using kitchen twine. Roast for 1 hour.

4. After an hour, loosely cover the pan with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees. Remove the pan from the oven and allow the roast to rest under the foil for 20 minutes. (You could prep the salad now-see step 5) Carefully transfer the roast to a cutting board. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

5. While the pork is resting, you can start the salad. In a small bowl, whisk together the lemon juice and oil until smooth; season with salt and pepper, to taste. Put the arugula on a large platter, or individual serving plates, and drizzle with the dressing. Arrange the pork slices on top and serve.

Enchilada Stuffed Mushrooms

Here's another appetizer that I test drove at our weekly football potluck get together. I love mushrooms and Dave can't stand them. The taste of these was good enough for him to overlook the texture and enjoy the flavor. This is a quick stuffed mushroom recipe. I look forward to trying these again soon.I found this recipe on Lauren's Latest.

You will need:

*20-24 baby bella mushrooms
*
6 oz. softened cream cheese

*1/4 cup grated parmigianno regianno cheese

*1 teaspoon taco seasoning

*1 green onion, sliced-white and green parts 

*1 cup grated cheddar cheese, divided

*salt & pepper, to taste

*1 cup red enchilada sauce

*any desired toppings: sour cream, salsa, cilantro, etc. (We enjoyed them as is)

1. Preheat oven to 375 degrees. Lightly grease a baking dish.

2. Remove stems from mushrooms and wipe caps with damp cloth. Place clean caps into greased baking dish.

3. In a bowl, stir cream cheese until soft and smooth. Add parmigianno regianno cheese, taco seasoning, green onion, 3/4 cup cheddar cheese, salt and pepper to the cream cheese. Mix well. Spoon filling into mushroom caps. Pour enchilada sauce over top. Sprinkle with remaining 1/4 cup cheddar cheese. Bake 20 minutes until browned and bubbly. Serve hot.

Cranberry, Caramelized Onion, and Goat Cheese Dip

I am currently finalizing my Thanksgiving menu. I have approximately 50 different recipes I'd like to make. Most of them are appetizers and desserts. The problem with this is that I only have about 8 people coming to dinner so I must cut back. This recipe is a simple appetizer that I have made the past couple of Thanksgivings. I've also brought it to football games and holiday parties. There are rarely any leftovers! I think this recipe pairs best with buttery Ritz crackers. If you're also currently hoarding seasonal recipes, I highly recommend you add this to the list. I first discovered this recipe on Beantown Baker.

You will need:
*8oz. cream cheese, softened
*4 oz. goat cheese, room temperature
*1 cup shredded Cheddar cheese, room temperature
     (I often forget the room temp step on the cheddar and it still works)
*2 teaspoons vegetable oil
*1 medium sweet onion, diced
*1 cup fresh or frozen cranberries
*1/4 cup and 1 teaspoon sugar, divided
*1/4 cup water
*1 tablespoon balsamic vinegar
*1/4 cup coarsely chopped pecans (optional-I've made with and without)

1. In a mixing bowl, beat the cream cheese and goat cheese together until smooth; add the cheddar cheese and mix until well incorporated. Use a flat spatula to spread into the bottom of a baking dish. Cover and chill for at least 1 hour.

2. Heat oil in a skillet over medium high heat. Add the diced onions and saute until softened. Add teaspoon of sugar and mix well. Continue cooking to caramelize the onions. Lower the heat slightly and stir every few minutes. This process should take about 10 minutes. Once the onions are caramelized remove them from the skillet and set aside.

3. Add the cranberries, sugar, and water into the warm skillet. Stir to dissolve sugar. Turn heat up to medium and cook until cranberries pop open and are softened. (about 5 minutes) Once mixture thickens, add the balsamic vinegar and return the onions to the skillet. Stir well, then cool.

4. Just prior to serving dip, spoon the cranberry mixture on top of the cheese mixture. Sprinkle with pecans if desired.

Sausage and Pumpkin Pasta

Happy Halloween!

I am not sure why, but I feel like I must eat pumpkin in my dinner on Halloween. It just feels right to enjoy a savory fall appropriate meal in between trick-or-treaters. Of course dessert is often an assortment of candy with a heavy hand on the Reeses cups! 

 

Here's a great seasonal dinner to enjoy any time this fall. I tend to make and post mostly weeknight recipes and this one is no exception. I found this recipe on Prevention RD and I just changed a few ingredients based on what we had in the house.

The night we enjoyed this recipe the ground started shaking. Really. That was the first earthquake either of us ever felt. I often have memories connected to foods and I think when I remake this dish I'll always think of that minor earthquake and our shock when the couch started moving.

You will need:
*8 oz dry whole wheat pasta

*1/2 lb Italian chicken sausage links, coin sliced (we used a bit more to finish a package)

*1/2 lb mushrooms, sliced
*
1 medium onion, diced
*
4 garlic cloves, minced

*1 cup low-sodium chicken broth
*1 cup canned pumpkin

*1 teaspoon rubbed sage
*
1/4 teaspoon salt

*1/4 teaspoon garlic powder

*1/4 teaspoon pepper

*1/4 cup grated Parmesan cheese

*1 Tbsp dried parsley flakes

1. Boil water and cook pasta according to package instructions. Drain & set aside.

2. White pasta is cooking, lightly oil a large skillet and cook the sausage, onions, and mushrooms over medium heat until the sausage is fully cooked. Add the garlic and cook for an additional minute.

3. Stir in the broth, pumpkin, sage, garlic powder, salt, and pepper; bring to a boil. Reduce heat and simmer for 5-6 minutes until the sauce is slightly thickened.

4. Serve pasta topped with about 1/4 of the sauce. Sprinkle with 1 tablespoon grated parmesan and a pinch of parsley flakes. Serve immediately.

Spicy Bean Burritos

I hope that everyone is Sandy's path today is staying safe. I was given my first "Hurricane Day" off from school. The winds are really picking up here, and I am crossing fingers that we keep our power tonight. Best of luck to all of you in this storm.

This is another simple, meatless Monday meal. Mondays are meeting nights for me at school so I usually get a later start on dinner. These burritos don't look like much but we really enjoyed them. I cook with black beans a lot and the addition of pinto beans in this recipe was a nice change of pace. I used the version of this recipe that I found on Annie's Eats.

You will need:
*2 teaspoons canola or vegetable oil

*2 cloves garlic, minced
*1 teaspoon chili powder

*1 teaspoon minced chipotle in adobo sauce

*1 teaspoon ground cumin
*1/4 teaspoon kosher salt

*dash cayenne pepper
*
1/3 cup broth or water
*
1 (15 oz.) can black beans, drained and rinsed
*
1 (15 oz.) can pinto beans, drained and rinsed

*4-6 tablespoons salsa
*
6 flour tortillas, warmed

Optional Toppings: shredded cheese
, diced tomatoes
, shredded romaine lettuce
, chopped scallions, and sour cream or Greek yogurt

1. Make the bean filling: heat the oil in a skillet over medium-high heat.  Stir in the garlic, chili powder, chipotle, cumin, salt, and cayenne; cook just until fragrant (30-60 seconds).  Add the beans and the water or broth to the pan.  Bring the mixture to a boil.  Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes.  Remove the skillet from the heat, stir in the salsa and mash the mixture with a fork.

2. Spoon about a third of a cup of the bean mixture down the center of each tortilla.  Top each tortilla as desired.  Roll the tortilla up burrito style and serve immediately.

Athenian Orzo

I am always amazed by the pace that picks up in September. I love the return to school and getting to know my new class. This month we ate many repeat meals in an effort to keep cooking during the busy start to school. I forgot we made this recipe at the start of summer until I was looking through recipes to revisit. This is another simple, tasty, and fairly healthy dinner. I found this recipe on Gourmet: Day to Day. 

You will need:
*1 1/2 teaspoons EVOO
*1 small onion, chopped

*4 cloves garlic, minced
*
1/4 cup dry white wine

*2 large tomatoes, chopped (or canned diced will work if fresh aren't an option)
*
3 tablespoons chopped fresh parsley, divided

*1/2 teaspoon dried oregano
*
1/2 teaspoon dried basil
*
1/2 teaspoon salt, or to taste

*Freshly ground pepper, to taste

*Pinch of crushed red pepper

*1 pound medium shrimp,  peeled and deveined
*
1 cup orzo
*
3/4 cup crumbled feta cheese

1. Preheat oven to 450. Coat a 9-by-13-inch baking dish with cooking spray. Put a large pot of lightly salted water on to boil.


2. Heat oil in a saucepan over medium heat. Add onion and garlic and cook, stirring, until softened (about 3 minutes). Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, until barely pink, about 3 minutes.


3. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.
 Bake, uncovered, until the feta is bubbly, about 10 minutes.

Enjoy!