Greek Veggie Wraps

My oldest baby is going off to Kindergarten in the fall, so I plan to try out a bunch of lunchbox friendly recipes this summer for him as well as for his teacher parents.  It was Kismet that right around the same time my search began, Annie from Annie's Eats began a series of lunch recipes called "Let's Do Lunch," and this was one of the first featured recipes.

I made this exactly as written for myself, and removed the banana peppers for my husband and me.  The two of us REALLY enjoyed this and will be packing it in our lunchboxes, though we both love the idea of adding olives; we disagreed on whether those olives should be black or kalamata.  The boys weren't enthused, and neither really ate much.  The oldest liked picking out his tomatoes and carrots, but wouldn't touch anything else, and of course they both loved the pita chips and hummus I served on the side.

Greek Veggie Wraps Source:  Annie's Eats

Ingredients

For the dressing:
3 tbsp. balsamic vinegar
5 tbsp. extra virgin olive oil
Salt and pepper, to taste

To assemble:
4 (10-inch) wraps or tortillas
Hummus
Cooked whole wheat couscous
Baby spinach leaves
Diced fresh tomatoes (or halved grape tomatoes)
Julienned or shredded carrots
Chopped banana peppers
Sliced Black olives
Crumbled feta cheese

Directions

• Make the dressing by whisking together the oil and vinegar.
• Build your wrap:  place tortilla on a flat surface and spread a thin layer of hummus around.  Spread a thin layer of couscous around on top of the hummus.  Top this with a handful of spinach, some tomatoes, and some carrots.
• For the next layer, add a handful of banana peppers, a handful of olives, and a sprinkling of feta.  Drizzle with dressing (store the remaining dressing in an airtight container).
• Roll your wrap like a burrito and slice in half.  Store in an airtight container and serve within 6 hours. 

Meal Plan Monday

Trying to get back into this!  Almost everything is a remake.

Monday:  Greek Veggie Wrap
Tuesday:  Portobello Parmesan
Wednesday:  Pulled Pork
Thursday:  Mexican Stuffed Shells
Friday and Saturday:   Minor league ball games!
Sunday:  Eggplant Panini

Have a great week!

Sea Bass alla Fiorentina

Summertime, and the eatin' is free!!  This meal was made of locally grown zucchini from our CSA and locally caught sea bass from my parents!  Can't get much cheaper than that!

My parents are avid anglers, so in the summertime, we get pretty much all the fresh fish we could want.  My husband, on the other hand, doesn't really enjoy fish that much, so when I came home with a bundle of sea bass, I turned to the internet to find a recipe that would be tasty to all of us.

I found this one on the Food Network website and was really pleased to find a reviewer who noted that her family doesn't really like fish, but they loved this.  Even better, I had everything to make this.

We LOVED this.  My husband enjoyed it, but noted that he probably would have preferred it in a lemon-white wine sauce, which was my original intent.  I really liked it, and thought the sauce was amazing over the zucchini.  My four year old DEVOURED his fish, and told my parents how great it was and how much he likes to eat fish!!!

Sea Bass alla Fiorentina Souce:  Giada de Laurentiis via Food Network Website

Ingredients

• c4 (6-ounce) pieces sea bass
• 1/4 teaspoon salt, plus more for seasoning fish
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning fish
• 2 cups all-purpose flour
• 3 tablespoons extra-virgin olive oil, plus 3 tablespoons
• 3 garlic cloves, chopped
• 1 (14-ounce) can crushed tomatoes
• 1/2 cup water
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh basil leaves

Directions

Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.

In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate.

Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately.

Creamy Chicken and Corn Chowder

I've clearly been on a Rachael Ray kick lately, and it's because she sets things up so that you use things throughout the week, meaning smaller grocery bill and less waste (and I definitely need help in both of these areas). 

This week, I made a number of recipes from the July/August 2012 issue of Everyday with Rachael Ray in a segment called "One Grocery Bag, 3 Great Meals."  The recipes revolved around chicken, crusty bread, and corn.  Yum-o, as it were.

I was hesitant about this one, not because of the meal itself, but rather about a hot soup's appearance in a summer issue.  I went ahead and made this on what ended up being the hottest day of the summer so far (we are currently in our second heat wave of the 10 day old summer, with temperatures near 100 in both waves).  We cooled it quite a bit, but it was a still a warm/hot soup; I frankly don't think it would be quite as tasty if it were lukewarm or cool.

I enjoyed making the soup and most especially liked making homemade croutons, which are so incredibly easy to do with a good bread on hand.  I omitted the milk to keep it a little lighter, but think it would be even better with a little bit; I don't think I would add the whole cup for a summer soup, though definitely would keep it for winter-time.

Definitely use this as an opportunity to take advantage of the super delicious and super cheap fresh corn in your market right now!

Creamy Chicken and Corn Chowder  Source:  Everyday with Rachael Ray July/August 2012

Ingredients:
4 skinless, boneless chicken breasts
EVOO, for drizzling
Salt and pepper
3T butter
1 onion, finely chopped
1lb yukon gold potatoes, cut into 1/2 inch cubes
32 oz chicken broth
4 large ears corn, husked
1 cup milk (omitted)
1/2lb crusty bread, cut into 1 inch cubes
1 pinch cayenne

Directions:
1.  Preheat your grill to medium heat.  Drizzle oil over chicken, then season with salt and pepper.  Grill chicken, flipping once, until just firm, around 8 minutes.  Let cool on a plate and cut into small cubes.
2.  Melt 2T butter over medium heat in a soup pot.  Saute onion until softened, about 5 minutes.  Add potatoes and broth, and bring to a boil.  Cover, reduce heat to simmer for about 10 minutes or until potatoes are tender.  Remove from the heat and puree with an immersion blender.
3.  Meanwhile, remove the corn kernels from the cob; scrape with a spoon to remove the "milk" from the corn.  Place all into a large bowl, then stir into the pot.  Add the chicken and milk (if using) and warm over medium heat until heated through.  Transfer to bowls.
4.  Prepare croutons by melting 1T butter over medium-low heat in a nonstick skillet.  Add the bread and toss with the butter.  Season with cayenne and toast until golden, about 10 minutes.  Serve croutons over thte chowder.

 

Meatless Monday: Pizza Frittata

If you're anything like me, you struggle with meal planning, trying to balance budget friendly, kid friendly, waistline friendly with tastebud friendly.  Like me, you may have different tastes to accommodate.  In my house, eggs are on the danger list, because my husband does not like them, but I figured there was enough other things in this frittata that he might not mind, and I've also had moderate success in feeding him frittatas in the past.  It just so happened, though, that he ended up cooking this one and thus knew exactly what went into it--not that I was trying to fool him, since I know he knows frittata means egg dish, but hoped he would enjoy it anyway.

I really enjoyed this dish; it tasted a lot like a pizza because of the similar flavors, but can really be eaten at any meal and makes great leftovers too. 

Would this fool you into thinking you were eating pizza?

This makes a really nice, vegetarian meal, and I encourage you to give it a try.  The sauce is quite tasty (though my husband highly recommends using jarred marinara sauce and doctoring it rather than making it from scratch), and it looks to be pretty decent for you (though I have no nutritional info, so won't assert anything for certain!)

Pizza Frittata:  Source:  Everyday with Rachael Ray July/August 2012

Ingredients

• 12 eggs
• 1 cup whole milk or half-and-half
• 1/2 cup grated parmigiano-reggiano
• 1 teaspoon hot sauce, such as Tobasco
• Salt and pepper
• 1/4 cup EVOO
• 1/4 pound hot soppressata or pepperoni, finely chopped, or 2 fresno chile peppers (for vegetarian option), sliced
• 2 cloves garlic, chopped
• 3 tablespoons grated onion
• 1 sprig oregano, finely chopped, or 1/2 tsp. dried oregano
• 1/4 cup dry red wine
• 1 cup crushed tomatoes
• 6 ounces fresh mozzarella, shredded on the large side of a box grated or thinly sliced
• A small handful flat-leaf parsley, chopped
• A few leaves fresh basil, torn

Directions

1. Preheat the oven to 400 degrees . In a large bowl, beat the eggs, milk (or half-and-half), parmigiano-reggiano, hot sauce, salt and pepper.
2. In a large, ovenproof skillet, heat 2 tbsp. EVOO over medium to medium-high heat. Add the eggs and keep moving and settling them as they cook. When the eggs begin to firm up, transfer the skillet to the oven. Bake until light golden and puffed but not cooked through, about 10 minutes.
3. Meanwhile, in another skillet, heat the remaining 2 tbsp. EVOO over medium-high heat. Add the soppressate (or chiles), garlic, onion and oregano and cook, stirring, for 2 to 3 minutes. Add the wine and cook to reduce slightly, 1 minute. Add the tomatoes and simmer to thicken, 10 minutes.
4. Remove the frittata from the oven and top with the tomato sauce and mozzarella. Bake to melt the cheese, 8 to 10 minutes more. Top with the parsley and basil.

Roasted Tomatoes with Shrimp and Feta

The theme of a recent recipe swap was pasta, and I received this recipe from Real Simple.  Although the original recipe does not contain pasta, the sender puts it over pasta.  Despite this recommendation, I wanted a nice light meal for the brutal heat we've had the past few days, and instead served it with bread to sop up the yummy juices.

This was a pretty big hit, considering the 2 year old couldn't get enough shrimp--I think he ate more than I did--but my little tomato fan wouldn't even touch the roasted tomatoes.  My husband loved the juice with the bread, but wasn't over the moon about the shrimp and didn't really like the tomatoes.  The 4 year old was in a funk and wasn't much interested in eating, though he did say the shrimp was good.

As for me, I thought it was a great meal; the tomatoes were so sweet and a perfect complement to the shrimp.  I don't typically like feta, but it was a wonderful flavor choice here.  If I was making this for just my husband and I, I would probably add some spice next time with a dash or two of crushed red pepper.

In all, this is a nice and light, solidly good recipe!

Roasted Tomatoes with Shrimp and Feta  Source:  Real Simple

Ingredients

• 5  large tomatoes, cut into eighths
• 3  tablespoons  olive oil
• 2  tablespoons  minced garlic
• kosher salt and black pepper
• 1 1/2  pounds  medium shrimp, peeled and deveined
• 1/2  cup  chopped fresh parsley
• 2  tablespoons  lemon juice
• 1  cup  Feta, crumbled
• crusty bread, for serving

Directions

1. Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
2. Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
3. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
4. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.

Chicken Caesar Kebabs with Grilled Corn

We had an abundance of lettuce from our CSA (like standing on the side of the road, handing out heads of lettuce abundance), so I decided to turn the Romaine into something Caesar salad, since my husband enjoys it so much.  I stumbled across this recipe on the Rachael Ray website; my husband actually ended up making it, too. 

This was an absolutely delicious meal.  My husband raved about it; it was his first time grilling corn, and while I don't think it came out as well as he'd hoped, it was delicious nonetheless!  The dressing on the chicken and the salad was the perfect balance of tart and sweet.... this from someone who is not a fan of Caesar salad!

A perfect summer meal!

Chicken Caesar Kebabs with Grilled Corn Source:  Rachael Ray

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon anchovy paste
• 2 large cloves garlic, smashed
• Salt and pepper
• 3 large boneless chicken breast halves, cut into 1-inch pieces
• 4 ears corn, husked and halved crosswise
• 1/4 cup plus 1 tablespoon grated parmesan cheese
• 2 romaine lettuce hearts, cut crosswise into ribbons

Directions

1. In a medium bowl, whisk together 1/4 cup olive oil, the vinegar, mustard, anchovy paste, garlic and 1/4 teaspoon each salt and pepper; transfer half of the vinaigrette to a small bowl, discarding any large pieces of garlic. Add the chicken to the remaining vinaigrette and toss to coat; cover and refrigerate for 30 minutes or up to overnight.
2. Preheat a grill to medium. Brush the corn with 1 tablespoon olive oil. Thread the chicken onto four 10-inch skewers and discard the marinade. Place the chicken kebabs and the corn on the grill, cover and cook, turning occasionally, until lightly charred and the chicken is firm, 10 to 15 minutes. Brush the corn with the remaining 1 tablespoon olive oil; season with salt and pepper. Sprinkle the corn and chicken with 3 tablespoons parmesan cheese.
3. In a bowl, toss the romaine with the remaining vinaigrette and 2 tablespoons cheese. Serve the kebabs with the salad and corn.

Cookies and Cream ice cream

Several years ago, my in laws took us to a restaurant that featured a dessert called "Ice cream soup."  I suspect the creator was having an ice cream night like mine when she came up with the concept.  See, I haven't used my ice cream maker in some time... probably in at least a year... and kinda forgot how exactly to work it.  For whatever reason, the recipe came out like soup, through no fault of the recipe itself.  It's tasty soup, of that I assure you, and it's sitting in the freezer in hopes of freezing up and being more ice cream than soup.

I made this for the recipe swap, the theme of which was again "Secret Recipe Swap."  For such a swap, we are assigned a blog rather than a recipe, and can blog anything we find there.  I chose to make my favorite kind of ice cream, Cookies and Cream, which Jey received in another Swap from Melissa!

Ironically, cookies and cream is my favorite ice cream while I dislike the famous cookie that tends to be part of the cookie side of cookies and cream ice cream.

So, a picture is coming as soon as the soup is less soup-y.  Thanks to Sarah for hosting another swap and Jey for a great recipe and a great blog!

Cookies and Cream Ice Cream Source: I Was Born to Cook   via The Jey of Cooking

• 2 Cups Whole Milk
• 2 Cups Heavy Cream
• 1 Cup Sugar, divided
• Pinch of Salt
• 1 1/2 tsp. Vanilla
• 5 Egg Yolks
• 12 Oreos

Whisk together the milk, cream, 1/2 cup sugar, salt and vanilla in a medium saucepan over medium-low heat.  Bring the mixture just to a boil.
While the mixture is heating, add the egg yolk and remaining 1/2 cup sugar to a medium bowl.  Whisk together until the mixture is pale and thick.
Whisking constantly, add about 1/3 of the hot mixture to the yolk/sugar mixture.  Repeat with another 1/3, then returned the combined base to the saucepan.
Stir constantly with a wooden spoon over low heat until it coats the back of the spoon.  Be careful not to boil or the yolks will overcook.  It should only take a few minutes.  Remove from heat and bring to room temperature.  Cover and refrigerate 1 to 2 hours, or overnight.
When you are ready to make the ice cream, pulse the Oreos in a food processor until you achieve your desired crumb size.  Process and freeze the ice cream base according to the manufacturer’s instructions.  Add the cookie crumbs 5 minutes before finishing.
Transfer the ice cream to an airtight container and place in freezer until your desired consistency is reached.

Sugar Snap Peas

I'm not a great planner of side dishes.  I joined a CSA this year with a friend, and we have been loaded with peas and sugar snap peas, so I turned to the internet to find me a way to prepare them rather than just steaming.

These were so good, and I was able to better customize to what was getting close to going bad in the fridge with the simple substitution of a red onion for shallots.  I think I probably wouldn't like the shallots as much!

My son raved about these!  My husband did too, and went looking for the leftovers the next day for lunch!

Sugar Snap Peas Source:  CJCOLLINS on Allrecipes.com

 

Ingredients:

• 1/2 pound sugar snap peas
• 1 tablespoon olive oil
• 1 tablespoon chopped red onion
• 1 teaspoon chopped fresh thyme

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. Bake 6 to 8 minutes in the preheated oven, until tender but firm.

Chicken Teriyaki Burgers

When meal planning, I always look for a little help; even my four year old suggests dinners for the week.  For the past two weeks, my husband has requested Chicken Teriyaki burgers, and they just didn't happened.  I know he sought a burger made out of ground chicken, but when I saw this recipe posted at For the Love of Cooking, I knew it would be mine... I mean, made, soon.

In fact, due to my running around, my husband was the one who made this on the grill.  In the rain.  Thanks, honey!

I probably didn't pound the chicken evenly/thin enough, so the chicken was a little big to be enjoyable, but otherwise, this was just wonderful.  The teriyaki provided a little bit of tang as a foil to the super sweet grilled pineapple.

Make this soon while the weather is gorgeous and you just want to grill, grill, grill!

Chicken Teriyaki Burgers Source:  For the Love of Cooking

• 3-4 chicken breasts, trimmed of any fat
• 1-2 cups of your favorite teriyaki sauce
• 1 can of pineapple rings (or fresh pineapple if you prefer)
• Low fat Swiss cheese slices
• Low fat mayonnaise
• Hamburger buns (whatever flavor you like)
• Additional topping ideas:
• Lettuce
• Tomato slices
• Sweet yellow onion slices
• Extra teriyaki sauce

Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Pound to an even thickness. Marinate in the teriyaki sauce for 6-24 hours in a Ziploc bag.
Spray cooking spray in a grill pan over medium heat. Add pineapple rings & cook for 3-4 minutes on each side. Remove from grill pan & set aside. Add more cooking spray to the pan; add chicken and cook over medium high heat for 4-5 minutes on the first side. Turn over and add the pineapple rings and low fat Swiss cheese. Cook for an additional 3-4 minutes. Heat the bun in the broiler for 1-2 minutes. Add low fat mayonnaise to the bun, chicken/pineapple/cheese, and all the fixings you want. Enjoy!

Blueberry Maple Oatmeal

Breakfasts are hard for me.  You probably have the same problem; you're rushing out the door or have limited time to get ready and just don't want to have to make something for breakfast.  Cold cereal fits the bill perfectly, but you know it's not that good for you and you're hungry by 10 anyway.

I found this recipe while browsing on Pinterest; it was originally posted on The Yummy Life.  It fits the bill perfectly; not only is it pretty good for you, but it also kept me full until nearly lunchtime.  I really enjoyed it, and my four year old loved it so much that he remembered to tell me about it when he got home from school.

I used blueberries that I had bought fresh and frozen, and they worked perfectly.  They defrosted overnight and were the perfect texture; I don't know if store bought frozen blueberries would become too mushy in this or not.

The only problem with this recipe is remembering to make it the night before (The Yummy Life advises not making it more than 2 days in advance).  Otherwise, it's a perfect solution to our breakfast problem!

Pardon the poor photography.  Many shots and this was the best.  Thanks, Picnik, for helping it look a tiny bit better.

Blueberry Maple Refrigerator Oatmeal Source: The Yummy Life

• 1/4 cup uncooked old fashioned oats
• 1/3 cup skim milk
• 1/4 cup low-fat Greek yogurt
• 1-1/2 teaspoons dried chia seeds
• 2 teaspoons maple syrup (more or less to taste)
• 1/4 cup blueberries (or enough to fill jar)

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and maple syrup. Put lid on jar and shake until well combined; give it more than you think--the yogurt stays pretty clumpy. Remove lid, add blueberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Pistachio Chai Muffins

My dad always loved Pistachios.  For Christmas, he'd find a bag of them, always red, in his stocking, and I can remember him sitting in his "CB Room" chair eating them.

For some reason, despite the prevalence of pistachios in my childhood, I don't think I've ever tasted them.  It may be that unsightly red stain or some other reason, but I just never did.

When making these muffins, of course I had to try, and they are in fact quite tasty--even unsalted.  Definitely different from other nuts I've had, and of course, no stain.

I made these lovelies for my children to eat at daycare.  I was setting them up with breakfast when my four year old reminded me "no nuts at school!"  Oops.  We tasted them at home, and they were really delicious.

I was hesitant about the whole concept of EATING tea; for whatever reason, this just seems wrong.  But it isn't gross, though it's surely more caffeine than I should be handing my two OR four year old, but I wasn't thinking... obviously (see nuts above).

Taking some of the recommendations on the recipe's comments, I made a few modifications, adding a third teabag, another teaspoon of vanilla, a 1/2 teaspoon of cinnamon, and a pinch of cardamom.  The end result was quite tasty; it was much like a spice cake but with much more interesting flavors and the delightful green crunch of the nuts on top.

Pistachio Chai Muffins Adapted from Cooking Light

• 7 9/10 ounces all-purpose flour (about 1 3/4 cups)
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt 
•   3chai blend tea bags, opened
• 1/2 teaspoon ground cinnamon
• pinch ground cardamom 
• 1 cup low-fat buttermilk
• 1/4 cup butter, melted 
• 2 teaspoons vanilla extract
• 1 large egg, lightly beaten 
• Cooking spray 
• 1/3 cup shelled dry-roasted pistachios, chopped

Preparation

1. Preheat oven to 375°.
2. Weigh or measure flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Cut open tea bags; add tea, cinnamon, and cardamom to flour mixture, stirring well. Make a well in center of mixture. Combine buttermilk, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.  Don't overmix!
3. Coat a 12 cup muffin pan with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

Recipe Swap: Cajun Chicken Pasta

For this week's swap, the theme was Noodles. I received a recipe from the healthier food focused blog, Prevention RD, whose photography and recipes are always beautiful.

I was given her recipe for Cajun Chicken Pasta, and it looked like a real winner. Who can deny the wonder of a healthful, delicious, and FAST meal?

Indeed, it was exactly that; the recipe took less than 30 minutes (once I finished chopping, which can easily be done the night before), and it was delicious.  It was a bit on the too spicy side for the kiddos, though my four year old said it was "delicious but too spicy," and my husband and I could have handled less spice too.  Next time I make this (oh yes, there WILL be a next time), I will probably use the two teaspoons that season the chicken and leave it at that.  Speaking of spices, I used Essence of Emeril, which I had sitting in the cabinet and it was perfect.

I also brought this in as leftovers for lunch club, and found that the spice had mellowed substantially, so if you're planning to make this in advance, rock those 4 teaspoons!

Thank you to Sarah for hosting another fun swap and Nicole for a delicious and healthful recipe.

Cajun Chicken Pasta taken from Prevention RD, who heavily adapted from All Recipes and Ommy Noms

10 oz whole wheat linguine
1 lb boneless, skinless chicken breasts
4 tsp Cajun seasoning
1 Tbsp extra-virgin olive oil
1 red bell pepper, sliced into strips
1 green bell pepper, slices into strips
1 large yellow onion, halved and thinly sliced
3 garlic cloves, minced
1 1/2 cups half-and-half
1 T fresh basil

Directions:

Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

Meanwhile, cut chicken breasts into thin strips and season with 2 teaspoons of cajun seasoning. In a large skillet over medium heat, saute the chicken in the olive oil for 4-5 minutes or until no longer pink.

Add the onion and saute 1-2 minutes. Add the garlic and saute an additional minute. Add red and green bell peppers. Saute for 2 to 3 minutes, until peppers are slightly tender.

Add the half-and-half and basil, bring to a boil. Add the cooked linguine, tossing to allow the half and half to cook into the al dente pasta. Add the remaining 2 teaspoons of cajun seasoning. Yield: 6 servings (about 1 1/2 cups each).

Pierogie Bake

When I made this last, I said it would be really good with some steamed broccoli.  This time, I did exactly that, and it was delicious.  Even my husband commented that the broccoli was a really nice addition. 

I would have added bacon, but it's in the freezer and I forgot to defrost it, so a slightly vegetarian meal (I did use chicken broth, so not completely).  I also doubled it, which made enough for all of us and some leftovers for a yummy lunch.

Broccoli Pierogie Bake Source: Slightly adapted fromStephanie Cooks, who Slightly adapted from Cooking Light

Ingredients:
1 (16 oz) package frozen pierogies
1 head broccoli, cut into florets
1t extra virgin olive oil
2 garlic cloves, minced
1/3 cup 1/3-less-fat cream cheese
1/2 cup chicken broth
1/2 cup shredded cheddar cheese
1/4 cup thin sliced green onions
1 small plum tomato, seeded, and diced  (I used an handful of grape tomatoes, which I diced)
Pepper
Cooking spray

Directions:
1- Preheat the oven to 400
2- Steam broccoli until tender.
3- Spray a baking dish with cooking spray. Arrange the frozen pierogies in the dish.
4- In a medium saucepan, heat the oil over medium heat.
5- Add garlic to the pan, cook for 30 seconds. Add the cream cheese, stirring until it melts. Add the broth, whisking continuously until it's all incorporated.
6- Pour the sauce mixture over the pierogies. Top with the cheddar cheese.
7- Bake for 15 minutes. Remove from the oven, top with the tomatoes and bacon, and return it to the oven. Bake for 5 additional minutes.
8- Remove from the oven sprinkle with green onions and black pepper. Serve hot.

Swap: Grilled Chicken Drumettes wth Pineapple Pomegranate BBQ Sauce

I've never heard of a "drumette."  I went to the store and looked for a package of drumettes, and couldn't find any.  I went to another store, and this time I ran into the butcher and asked him.  Many minutes later, I learned that drumettes are a drumstick looking part of the chicken wing; I picked up a package of wingettes, which included the "drumette" as well as the more traditional wing.

I seriously thought they were little drumsticks of some kind when I ordered wings.

This week's swap was BBQ, and I received Jey's recipe for Grilled Chicken Drumettes with Pineapple Pomegranate BBQ Sauce.  I made it on a particularly gorgeous spring day; the kind of day that you just want to be outside and grilling makes perfect sense.

Although it looks like a recipe that would take a long time to come together, it was fairly easy and quick to do.

And it was delicious.  It seems more like an appetizer than a dinner, though we very much enjoyed it as a dinner anyway.  The glaze is perfect on any kind of chicken, and I might put it on baked chicken sometime; Jey mentioned it's really good on burgers!

Thanks to Jey for getting me schooled on what drumettes are and for a delicious recipe, as well as to Sarah for hosting another fun swap!

Grilled Chicken Drumettes with Pineapple Pomegranate BBQ Sauce – adapted from About.com 
by Jey at The Jey of Cooking

• 2 Tbsp. Butter
• 1 Sweet Onion, finely chopped
• 1/3 Cup Brown Sugar, packed
• 2 Tbsp. Dry Mustard
• 1 Cup Cider Vinegar
• 1/2 Cup Ketchup
• 2 Tbsp. Tomato Paste
• 1 8oz Can Crushed Pineapple, undrained
• 1 Cup POM Wonderful Pomegranate Juice
• Juice of 1 Lime
• 2 Tbsp. Soy Sauce
• 1 Tbsp. Worcestershire Sauce
• 1 Package Chicken Drumettes

Melt the butter in a medium saucepan over medium high heat.  Add onions and saute until soft and translucent.  Add in all other ingredients except for chicken drumettes and mix until well combined.  Reduce heat to medium and cook until sauce has reduced and thickened, about 45 minutes.
Preheat grill to medium high heat.
Place chicken drumettes on the grates and grill 20-25 minutes, turning once, and brushing the sauce on during the last 5 minutes of cooking.  Serve with additional sauce on the side.

Margherita Pizza

When it comes to a quick and easy dinner, pizza using pre-made dough is tops.  So, when looking through my blog for a quick dinner, this recipe came to mind, and since the pictures have disappeared, all the reasons came into place.

This is a delicious dinner.  It came together so quickly and inexpensively, it's perfect for crazy weeknight dinners. 

Margherita Pizza Source:  All New Complete Cooking Light Cookbook, p 302

1 (10 oz) can refrigerated pizza crust dough (or homemade will work too!)
Cooking spray
1t extra virgin olive oil, divided
1 garlic clove, minced
5 plum tomatoes, thinly sliced
1 c shredded mozzarella cheese
1 t balsamic or red wine vinegar
1/2 c thinly sliced fresh basil


1. Preheat oven to 400.
2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 13x11 inch rectangle. Bake for 8 min. Remove crust from oven; brush with 1/2t oil. 
Rub crust with cut side of garlic (I use the jarred chopped garlic, so just sprinkled it all over; we love garlic).
3. Arrange tomato slices on crust, leaving a 1/2 border, sprinkle evenly with cheese. Bake for 12 min or until cheese melts and crust is golden.
4. Combine 1/2t oil and vinegar, stirring with a whisk. Sprinkle pizza evenly with slice basil, salt, and pepper. Drizzle vinegar mixture evenly over pizza.
Cut into 8 rectangles.

Meal Plan Monday

Yes, it's that time again!  Crazy week here as we work full time and get ready for our 2 year old's birthday party.  In addition, it's my week again for lunch club.

Lunch club is getting dinner leftovers this week.  Monday, I'm going in with leftover French dip and leftover chicken dinner, and I plan to make Spaghetti Pie as well.

Our dinners will be:
Sunday:  Chicken in Mustard
Monday:  Chicken Marsala Casserole
Tuesday:  Grilled Chicken Drumettes (Have to find drumettes!!)
Wednesday:  Caprese Lasagna  (a remake, such a hit!)
Thursday:  Leftover night
Friday:  Pizza
Saturday:  Party!!

What is your favorite meal?  Let me know and I'll add it to the list next week!

Recipe Swap: Chicken Parm Burgers

Participating in recipe swaps can be kinda tough when the other main eater in the house has so many won't eats that are so common.  Enter the Secret Recipe Club inspired swap; participants can select ANY recipe from the assigned blog to make.

I was excited to received Does Not Cook Well with Others, because I've made one of her recipes once before and not only did I love it and my lunch club ladies love it, but the whole lunch room was telling me how great it looked and smelled.

I was even more excited when I saw that she had a Chicken Parm Burger, which seemed like a super easy take on the chicken parm sub my husband would request for his last meal.  In fact, he was late for dinner, in one of those "Go ahead and eat without me; I'm not sure what time I'll be home" kind of things, so I enticed him with a photo and a note that it was "Chicken Parm Monday!!"  Yes, this is the kind of photo I use to entice my husband home.

Anyway, this was outstanding and so easy to put together--I say this having done so with two kidlets to "mind" and no adult help in said minding... so very Betty Draper of me.

Thank you to Coleen at Does Not Cook Well with Others for sharing the recipe, and to Sarah at A Taste of Home Cooking for hostessing another great swap!

Chicken Parmesan Burgers
Source: Slightly adapted from Bon Appetit via Does Not Cook Well with Others

Ingredients

• 4 Portuguese rolls
• 1/2c Italian style bread crumbs
• ½ cup grated Parmesan cheese
• 4 tablespoons minced fresh basil, divided
• ¾ cup purchased marinara sauce
• 12 ounces ground chicken
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon finely minced onion
• ¼ teaspoon kosher salt
• pepper to taste
• 4 slices (1 ounce each) mozzarella cheese

Directions

1. Combine bread crumbs and Parmesan in a pie plate, and mix in 2 tablespoons minced basil.
2. In a small saucepan, combine marinara sauce and remaining 2 tablespoons minced basil. Remove 1 ½ tablespoons sauce to a medium-sized mixing bowl.
3. To mixing bowl, add ground chicken, ½ tablespoon oil, onion and salt. Sprinkle with pepper, and gently combine. Shape into four patties, placing a divot in the patty. Coat with crumb mixture. Heat marinara sauce over medium heat, stirring occasionally.
4. Heat oil over medium heat in large nonstick skillet. Cook patties about 4 minutes on one side, then flip. Top with mozzarella cheese and cook an additional 3 minutes. Cover and cook an additional minute, until cheese is melted.
5. Place each burger on a roll, top with a spoonful of marinara, and serve up some delicious!

Mint Chocolate Oreo Truffles

When a colleague said her favorite baked good was "anything mint-chocolate," I struggled to decide what to make.  See, I'm in the minority of the world when I admit that I dislike mint.  As a kid, we had Sunday sundaes, and my mom's favorite ice cream was mint chocolate chip--I'd eat it, but I just never liked it, and I still don't.

I turned to the internet and went to one of my favorite baking sites, Brown Eyed Baker, and was super happy to find this easy to make recipe.

These are outstanding, and this is coming from a mint hater.  The cream cheese balances (and makes tolerable) the mintiness. 

Perhaps I need to give mom's favorite ice cream another shot....

Mint Chocolate Oreo Truffles very slightly adapted from Brown Eyed Baker

1 package mint Oreo cookies
8 ounces cream cheese, softened at room temperature
2 cups semisweet chocolate chips
2 tablespoons vegetable shortening

1. Crush the Oreos (pretty much the whole package, minus a handful, will do) until finely ground. A food processor does the best job, but if you don’t have one, throw the cookies in a ziploc bag, grab a rolling pin, and go to town.
2. Transfer 3 cups of the Oreo crumbs to a bowl and add the cream cheese. Using a spoon, press, mix and stir until the cream cheese is completely mixed into the Oreo crumbs and you have a soft, homogeneous mixture. Using a small cookie scoop (or the equivalent of 2 teaspoons), scoop/roll balls of the Oreo/cream cheese mixture and place on a wax paper-lined baking sheet. Once you have scooped out all of the filling, refrigerate the baking sheet for at least 30 minutes, until firm.
3. In a small bowl, microwave the chocolate chips and shortening in 30 second increments at 50% power, stirring after each, until completely melted and smooth. Working with one Oreo ball at a time, dip it into the melted chocolate, roll it around to cover completely, and then use a fork to remove it from the chocolate, letting any excess drip off. Place the dipped truffle back on the wax paper-lined sheet. Repeat with all truffles; once finished, return the baking sheet to the refrigerator for another 30 minutes.
4. Serve the truffles, or garnish with some melted white chocolate and leftover crushed Oreos. Store in an airtight container in the refrigerator for up to 2 weeks.

Meatless Monday: BBQ Portabello Quesadilla

This may not be a particularly gorgeous photo, but ohhhemmmgeeeee this was so good.  My husband raved about it, saying, "If this tastes half as good as it smells, we are going to LOVE this."  He was right, too, because it was outstandingly good.  Moreover, it was so fast to put together (a little bit of dicing, but not too much, and the time to grate the cheese), it's a perfect meatless meal!

BBQ Portobello Quesadillas  Source:  Eating Well

Ingredients

• 1/2 cup prepared barbecue sauce
• 1 tablespoon tomato paste
• 1 tablespoon cider vinegar
• 1 chipotle chile in adobo sauce, (see Note), minced, or 1/4 teaspoon ground chipotle pepper
• 1 tablespoon plus 2 teaspoons canola oil, divided
• 1 pound portobello mushroom caps, (about 5 medium), gills removed, diced
• 1 medium onion, finely diced
• 4 8- to 10-inch whole-wheat tortillas
• 3/4 cup shredded Monterey Jack cheese

Preparation

1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.
3. Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.
4. Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.