Apple Cheesecake Crumb Bars

I've taken on the role of morale builder upper person this year, which means I've taken on way more responsibility than I probably should have.  One of the jobs includes getting baked goods for birthdays and other celebrations, and I'm taking this as something to get me baking when I'm way too exhausted and would rather plop on the couch (I need goals and motivation to do even the things I love sometimes).

One of my colleagues got married recently, and she listed her favorite dessert as apple crumb cake and dessert, so when this recipe from The Naptime Chef came in my email literally the day before I was planning to make something for her, I knew I had a winner.

I had some real problems making the crust/topping for this recipe, since my 4 cup food processor just wasn't cutting it.  I got fed up and actually went out and bought another one once this was all made.  Other than that, though, this was a really easy, and oh my freaking God delicious recipe.

Since I brought it into work, some of my coworkers ate them with the vanilla ice cream in our work freezer; when we ate them at home, we did a drizzle of caramel on top of the still warm bars.  Heavenly!!

Apple Crumb Cheesecake Bars  Source:  The Naptime Chef

Crust & Topping:

3	cups all-purpose flour
1 ½	cups light brown sugar
1	cup quick-cooking oats
3	sticks unsalted butter
1	teaspoon Kosher salt

Filling:

1	14 ounce can sweetened condensed milk
8	ounces cream cheese, softened
2	teaspoons vanilla extract
2	eggs
2	tablespoons flour
4	apples, peeled, cored and chopped
½	teaspoon cinnamon
¼	teaspoon ground nutmeg
¼	teaspoon ground ginger
2	tablespoons sugar

1.Preheat the oven to 350F.

2. Pour the flour, sugar, oats and salt into a food processor and pulse until crumbs form. Add the butter in large chunks to the food processor until the mixture becomes pebbly and holds shape when pinched.

3. Press 2/3 of the crumb mixture into the bottom of a 9×13 pan and bake for about 15 minutes, or until golden.

4. Meanwhile, beat the cream cheese until soft and pour in the milk until completely smooth. With the mixer on low add the eggs one at a time, beating well after each addition. Then add the vanilla and flour. Set aside.

5. Toss the chopped apples with the cinnamon, nutmeg, ginger and sugar and set aside.

6. Once the crust is cooled pour the cream cheese mixture evenly on top, followed by the chopped apples. Spread the remaining 1/3 of the crumb mixture on top and bake for about 35 minutes, or until the bars are set and the crumb is lightly golden. Allow to cool completely before serving.

Easy Vegetarian Bean Chili

Now that I'm back at work, I'm once again part of "lunch club," in which one person provides lunch for everyone participating for a whole week.  My husband loves it because he doesn't have to make my lunches (yep, he does that for me!) and I love that I get to do some bigger batch cooking of meals my husband doesn't like.

But when looking for recipes to make, I try to think of something that will reheat well.  Lately, we've all been going with pasta dishes, so I wanted to find something different.  Goggling brought me to Cheap, Healthy, Good and one post in particular, a list of meals with great leftover potential.  Jackpot!  This is a list of recipes that seem perfect for not only this week's lunch club meals but for the future too.

When I said I tend to make things my husband won't eat, I wasn't kidding.  Beans are on his won't eat list, so chili was a natural fit for this week, and when I saw that a Cook's Illustrated (read: "can't fail") recipe was on the list, I went for it.

I probably went a little heavy handed with the chipotle, I only had a can of whole tomatoes, and not nearly enough chicken stock, so it wasn't as "can't fail" as one would think, but a good, solid, chili recipe that comes together really fast.  I really liked the smokey flavor the chipotle added and the vegetarian nature of it makes me feel like it's fairly healthful too.

I have no idea why the picture came out so yellow--I used AWB after all--but I used a mix of small white beans and dark kidney beans.

Easy Vegetarian Bean ChiliServes 4 – 6
Adapted from Cook's Illustrated Best 30-Minute Recipe via Cheap, Healthy, Good


CI Note: A combination of beans is better in this (kidney, black, pinto, whatever). Also, don't sub in anything for the pureed diced tomatoes, as the consistency is vital. 

1 (28-ounce) can diced tomatoes
2 (15-ounce) cans beans (see note), rinsed
2-3 teaspoons minced chipotle chiles in adobo sauce
2 teaspoons sugar
salt and ground black pepper
2 tablespoons vegetable oil
1 onion, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1-1/2 cups frozen corn, thawed
2 tablespoons minced fresh cilantro

1) Pour tomatoes and the accompanying juices in a food processor. Pulse 4 or 5 times, until it's kinda chunky.

2) In a large saucepan, combine tomatoes, beans, chipotles, sugar, and 1/2 teaspoon salt. Stir and cover. Heat over high until it starts boiling. Drop heat to medium-low and simmer for the time being.

3) In a different large saucepan or Dutch oven, heat oil over medium heat. When very hot, add onion, chili powder, cumin, and 1/4 teaspoon salt. Stir. Saute until onions are soft and a little translucent, around 5 minutes, stirring occasionally. Add garlic. Stir. Saute until fragrant, 30 seconds to 1 minute.

4) Pour tomato mixture into onion pot. Scrape browned bits with the back of your spoon, if you have 'em. Drop heat to medium-low and cook about 15 minutes, until chili has a more chili-like consistency. Stir occasionally.

5) After 15 minutes, add corn and cilantro. Stir. Heat until corn is warmed through. Salt and pepper to taste. Serve. 

Chicken Caprese Sandwiches

I know I've mentioned before how much I love tomato, basil, and mozzarella.  I know I don't need to mention it again.  The last time I tried to make a chicken caprese sandwich, I followed the Rachael Ray recipe from one of her early cookbooks.  At the time, I really liked the recipe, but it was a tough one--the chicken always cooked all wrong--burning in parts and not being cooked in others.  So I pretty much gave up on the idea of a homemade chicken caprese.

Nevertheless, my husband suggested a chicken caprese sandwich for dinner one night, so I went to my friend "The Internet," and found this recipe on Our Family Treat.

Life has been absolutely crazy these days, between two kids, back to work, trying to get my head on straight to clean the house, and adding a new curriculum to teach, so I sometimes don't know which was is up.  This was one of those nights, and my husband ended up making dinner.  He said it was very easy to make.  Knowing my husband as I do, I am certain he followed the recipe exactly as written, although he also mentioned he went light on the rosemary because he doesn't like it.  I also know he pounded the chicken breasts thin, not only so that they cooked faster, but also so that they cooked more evenly.

We both LOVED this.  In fact, even our boys liked it.  Definitely make this one while tomatoes are still sort of in season.

Chicken Caprese Sandwich Source: Our Family Treat

Ingredients:

2 large chicken breasts

Fresh Mozzarella Cheese sliced

Fresh Roma tomatoes sliced

Pesto (See our Pesto recipe or you can buy it)

4-5 Ciabatta rolls or Kaiser rolls toasted

1/2 cup of olive oil

1 tsp rosemary

1 tsp dried basil

1 tsp garlic salt

In a plastic bag marinate the chicken breasts in the olive oil and spices. Be sure to cover evenly.

On an oven safe grill pan, or skillet, grill the chicken on both sides till golden brown. Put into a 325 degree oven for 20 minutes until done (180 degree with a meat thermometer). Let stand for 5 minutes.

On the bread that has been toasted, spread a good layer of pesto on both sides. Slice the chicken on a bias very thin, and place on the roll. Top with the mozzarella and tomato. Enjoy!

Portobello Parmesan

I'm not sure how I found this recipe on Taste of Home Cooking, but was delighted when I saw it originally came from my good friend Lishie's blog, Delish.

We loved this.  At least, the grown ups in the room loved this.  The under 5 crowd was less than enthused.   Whateves, this was delicious and so very easy to put together, they can have chicken nuggets and we'll all be happy.

Definite keeper!!

Portobello Parmesan Delish via Taste of Home Cooking.

8 small OR 4 large portobello mushrooms, wiped, stems removed
olive oil
salt & pepper
3-4 cups marinara sauce
1/2 cup mozzarella, shredded
1/4 cup shredded parmesan

Pre-heat oven to 400 degrees.

Heat a large skillet or grill over medium heat. Brush the portobello caps with the olive oil on both sides. Salt and pepper each cap. Place in the skillet or grill about 5 minutes per side.

In an oiled baking dish, spread 1 cup marinara sauce. Place the mushroom caps, bottom facing up, on the sauce. Ladle more sauce into each cap. Place shredded mozzarella onto each cap, then top with shredded parmesan cheese.

Bake for 15-20 minutes or until cheese is melted, bubbling and browned.  Serve with pasta and veggies.

Chicken with Tomato Herb Pan Sauce

I'm a fan of Annie's Eats.  In general, she does the same thing I do, which is making other people's recipes, but she does a LOT of it and she takes beautiful photos of it all.  While being a mom of two and a doctor.  In other words, she does the same thing I do, way better, and with much different other demands.

So, when I'm meal planning or looking to make an impressive dessert, her blog is one of the first places I stop.  So I found this recipe in that way.  Annie found it at Cook like a Champion who took it from Bon Appetit.

When you know something has been passed between so many hands, you know you're probably onto something good.  That was definitely the case here.  I really liked the changes Cook like a Champion made, largely because I know I don't have marjoram and wouldn't know what to use in its place.

This was delicious--the whole family enjoyed it, it came together fast, and it's yummy and healthy!  YAY!

Chicken with Tomato Herb Pan Sauce taken from Annie's Eats

Ingredients:
For the chicken:
2 boneless, skinless chicken breasts, butterflied and halved (4 halves total)
Salt and pepper
¾ cup flour

For the sauce:
2 tbsp. unsalted butter, softened
1 clove garlic, minced
1½ tsp. fresh oregano, minced
½ tsp. sweet paprika
Salt and pepper
2 tsp. olive oil
2 cups cherry or grape tomatoes (about 12 oz.)
1/3 cup dry white wine or chicken broth
1 tbsp. minced fresh parsley

Directions: 
Season both sides of the chicken breasts with salt and pepper.  Lightly dredge both sides of the chicken in the flour, shaking off the excess.  Set aside.

In a small bowl, combine the butter, garlic, oregano, and paprika.  Season with salt and pepper to taste.  In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil.  Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side.  Transfer to a plate, cover loosely with foil, and set aside.

Increase the heat to high and add the tomatoes to the skillet.  Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes.  Add the remaining butter mixture to the pan.  Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted.  Add the wine or broth to the pan, scraping the bottom to loosen the browned bits.  Cook for a minute more until well blended.

Slice the chicken, transfer to serving plates, and top with the pan sauce.  Sprinkle with parsley and serve.

Broccoli Cheddar Soup

Broccoli Cheddar Soup. It's a staple soup in our home, and the quest for a decent homemade version has been long and arduous.  When I found this version in Food Network Magazine this month, and noticed its use of not only Russet potatoes, but also sweet potatoes, I knew I'd be trying it soon.  See, I love sweet potatoes, while my husband despises them.  If I can find ways to get them into our diets by sneaking or making them taste different, I will surely do it.

One great thing about this is that it came together fast; a perfect fall weeknight meal when some salad and crusty bread is thrown into the mix.  As is typical with me these days, I didn't have everything I needed to make the recipe as written.  Specifically, I didn't have enough chicken broth.  I boozed it up, and used dry white wine (probably about 1/4c) and water to make the full 2 cups.  I think it really contributed to the flavor, but wasn't overwhelming--I could definitely taste the wine in the soup and it was lovely.

I like that the broccoli is added in chunks instead of pureed; I think it makes for a much more attractive and appetizing, not to mention easier, soup.  I wish, however, that I'd had the foresight to chop the broccoli down even smaller to make it more manageable to eat.

Now, for my deception.  Using an immersion blender was imperative here.  I discovered some chunks of sweet potato hadn't been cut all the way down, and made sure they didn't make it into his bowl.  The color of the soup is just like any restaurant Broccoli-cheddar soup I've ever had.  There also seems to be no sweet potato flavor.  In other words, he didn't even notice that there was something unusual in the soup.  He did comment, however, that while it is good, it just doesn't meet his expectations of a delicious restaurant style broccoli cheddar soup.

I don't know about all that, but I found it to be a delicious, hearty soup that was easy to prepare and got some additional veggie goodness in our bellies.  The boys both ate it, although they particularly enjoyed the bread we served with it.  As far as I can tell, it's gluten free and fairly healthful.

Broccoli Cheddar Soup Food Network Magazine October 2011

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cups low-sodium chicken broth
• 2 cups half-and-half
• 1 pound russet potatoes, peeled and chopped
• 1 pound sweet potatoes, peeled and chopped
• 1 bay leaf
• Kosher salt and freshly ground pepper
• 2 cups chopped broccoli florets
• 1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups)
• Croutons, for topping (optional)

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.

Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.

When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.

Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired.

Cranberry Orange Scones

My sons' daycare provides them with lunch, snacks, and if we'd like, they'll give them generic Cheerios for breakfast.  While this is certainly the most convenient solution for their breakfasts, the idea of giving them the same exact thing for breakfast five days a week isn't appealing.  So, I've started baking.  I had grand plans of getting a ton of baking done before school started and getting it into the freezer for stress free mornings.



While this was a fantastic plan, in reality, it fell through.  Hurricane Irene being the biggest wrench in my grand design, we spent the time allotted for baking cleaning the basement and getting everything water would damage up off the floor.

So when this easy looking scone recipe from Brown Eyed Baker turned up, I figured it would be an easy solution to the morning rush dilemma.  I've never made scones before, largely because I'd always heard they were really difficult to do well and very easy to make rock like.  So, I was wary.

This, however, was so darned easy.  And so darned tasty.  And so darned foolproof!  Set aside half an hour and make these lovelies.  Make a double batch; you'll be happy you did!

Cranberry Orange Scones from Brown Eyed Baker
Yield: 8 scones
Prep Time: 15 minutes | Bake Time: 15-20 minutes
¼ cup granulated sugar
1½ teaspoons orange zest
1½ cups + 2 tablespoons all-purpose flour
2 teaspoons baking powder
Pinch of salt
¾ cup dried cranberries
1 cup heavy cream
1 tablespoon unsalted butter, melted
Granulated sugar, for sprinkling
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Place the granulated sugar in a large bowl. Add the orange zest and, using your fingers, rub the orange zest and the granulated sugar together until the sugar is uniformly moistened with the orange zest.
3. Add the flour, baking powder and salt and whisk together. Stir in the cranberries.
4. Pour in the cream and, using your fingers or a fork, stir together until combined. Dump mixture onto a lightly floured surface and lightly knead to bring dough together. Pat dough into an 8-inch circle. Cut into 8 triangles and place on baking sheet. Brush the tops of the scones with the melted butter and sprinkle with the granulated sugar.
5. Bake for 15-20 minutes, or until the scones are just turning lightly browned. Transfer to a cooling rack to cool completely. Store at room temperature.

Chicken Fajitas

The problem with taking too much time off from posting is that I have all these photos of delicious looking food, and have no idea what the recipe is, what the meal is called, or even if we liked it.

This one, however, I do remember.  I made it way back on 8/31, and it was delicious.  I'd had a craving for fajitas after making the Shrimp "Fajitas", and had almost gotten them out at dinner one night when something else caught my fancy.  So I decided to add them to the meal plan. 

I found these over at The Way the Cookie Crumbles.  They were a little more work than I'd have expected for fajitas, but they were worth every minute.  So yummy.  Perfect homemade fajitas.

Chicken Fajitas (from Cooks Illustrated via The Way the Cookie Crumbles)
Serves 4 to 6
CI’s note: The chicken and vegetables in these fajitas are only mildly spicy. For more heat, include the jalapeno seeds and ribs when mincing. When you head outside to grill, bring along a clean kitchen towel or a large piece of foil in which to wrap the tortillas and keep them warm as they come off the grill. Although the chicken and vegetables have enough flavor to stand on their own, accompaniments (guacamole, salsa, sour cream, shredded cheddar or Monterey Jack cheese, and lime wedges) can be offered at the table.

⅓ cup juice from 2 to 3 limes
6 tablespoons vegetable oil
3 medium garlic cloves, minced
1 tablespoon Worcestershire sauce
1½ teaspoons brown sugar
1 jalapeno, seeds and ribs removed, minced
1½ tablespoons minced fresh cilantro leaves
table salt and ground black pepper
3 boneless, skinless chicken breasts (about 1½ pounds), trimmed of fat, tenderloins removed, pounded to ½-inch thickness
1 large red onion (about 14 ounces), peeled and cut into ½-inch-thick rounds (do not separate rings)
1 large red bell pepper (about 10 ounces), quartered, stemmed, and seeded
1 large green bell pepper (about 10 ounces), quartered, stemmed, and seeded
8-12 (6-inch) flour tortillas
1. In a medium bowl, whisk together the lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeno, cilantro, 1 teaspoon salt, and ¾ teaspoon pepper. Reserve ¼ cup marinade in a small bowl; set aside. Add another teaspoon salt to the remaining marinade. Place the chicken in the marinade; cover with plastic wrap and refrigerate 15 minutes. Brush both sides of the onion rounds and the peppers with the remaining 2 tablespoons oil and season with salt and pepper.
2. Meanwhile, using a large chimney starter, ignite 6 quarts of charcoal briquettes and burn until the coals are fully ignited, about 20 minutes. Empty the coals into the grill, spreading them in a single layer; place an additional 20 unlit coals over the lit coals on one side of grill to create a two-level fire. Position the grill grate over the coals and heat the grate for 5 minutes; scrape clean with a grill brush. (For a gas grill, light all burners and turn to high, cover, and heat the grill until hot, about 15 minutes; scrape the grill grate clean with a grill brush. Leave one burner on high heat while turning the remaining burner(s) down to medium.)
3. Remove the chicken from the marinade and place it smooth side down on the hotter side of the grill; discard the remaining marinade. Place the onion rounds and peppers (skin side down) on the cooler side of the grill. Cook the chicken until it’s well browned, 4 to 5 minutes; using tongs, flip the chicken and continue grilling until it’s no longer pink when cut into with a paring knife or an instant-read thermometer inserted into the thickest part registers about 160 degrees, 4 to 5 minutes longer. Meanwhile, cook the peppers until spottily charred and crisp-tender, 8 to 10 minutes, turning once or twice as needed; cook the onions until tender and charred on both sides, 10 to 12 minutes, turning every 3 to 4 minutes. When the chicken and vegetables are done, transfer them to a large plate; tent with foil to keep warm.
4. Working in 2 or 3 batches, place the tortillas in a single layer on the cooler side of the now-empty grill and cook until warm and lightly browned, about 20 seconds per side (do not grill too long or the tortillas will become brittle). As the tortillas are done, wrap them in a kitchen towel or a large sheet of foil.
5. Separate the onions into rings and place them in a medium bowl; slice the bell peppers lengthwise into ¼-inch strips and place them in the bowl with the onions. Add 2 tablespoons reserved unused marinade to the vegetables and toss well to combine. Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons reserved marinade in another bowl; arrange the chicken and vegetables on a large platter and serve with the warmed tortillas.

Meal Plan Wednesday

Meals were planned and shopped on Sunday, but yet here I am, just getting around to it.

Monday--Seared Shrimp with Tomato and Avocado (Cook's Illustrated)
Tuesday--Taco Night
Wednesday--Chicken Stew
Thursday--Ravioli
Friday--Multigrain Flatbread Pizza with Tomatoes, Eggplant, and Feta (Cook's Illustrated)
Saturday--at my parents'?
Sunday--TRIATHLON DAY!!!  I don't know what I'll be cooking, but Cheesey Chicken Shells is the game plan.

Hope you're having a great week!

Meal Plan Monday

Monday--Pasta Primavera
Tuesday--Crockpot Rustic Chicken
Wednesday--Cheesy Chicken Shells
Thursday--artichoke and sun dried tomato stuffed chicken
Friday-- Pizza
Saturday--Portobello Parmesan


Back to School!  Have a great week.  I, for one, am really gonna hate grocery shopping on Sundays again....

Dannon Oikos Review

No doubt you've seen the still incredibly delicious John Stamos in tv spots for Dannon Oikos yogurt.  Come on, not only is he Uncle Jesse and Dr Carl and in a hilariously awkward moment on Friends, but he's Greek (my husband wants me to share the Glee with Stamos "doing the dance in hot pants," but alas, not on youtube.  And to whom are you going to listen when you want to buy GREEK yogurt, but a famous actor of Greek descent?

Ok, all weird sense of humor aside, let me tell you about this yogurt.  I've really become a fan of Greek yogurt lately, because it has much less sugar but yet tastes way sweeter than traditional yogurt, plus it's loaded with a lot more protein than regular yogurt.  It's thick and creamy and just tasty.

So, I've tried a lot of different brands of yogurts, as well as made my own.  Dannon Oikos was definitely the best tasting of the bunch.  I'm always concerned about the amount of sugar in yogurt that has fruit added or blended in, this had 20g in 5.3oz...  decide for yourself about that amount.  I really liked the size; it felt like I got a lot more than other single serve yogurts at the store, even though it looks like they're about the same size or even bigger.

I ate mine either as a morning snack or with my lunch, and it definitely kept me going without my typical mindless snacking.  Love that!  I also like that you can choose Dannon Oikos or Stonyfield Organic Oikos.  I only tried the Dannon, non organic, but since Stonyfield regular yogurts are so good, I would expect their Greek yogurt to be outstanding as well!

I tried three varieties--Black Cherry, Key Lime, and Raspberry.  All were delicious, though some might not like the seeds left in the Raspberry variety.  I love how smooth this yogurt is; I'm not a big fan of pieces of fruit in my Greek yogurt.

Here are some things the Dannon folks want you to know about their product:

• Dannon® Oikos® is created through an authentic Greek straining process which gives it a rich and creamy-thick texture.
• Dannon® Oikos® Plain and Fruit on the Bottom contains 0% fat, while the Dannon® Oikos® traditional blended varieties contains about 3% fat. Both are an excellent source of protein, twice that of most regular lowfat yogurts.
• Dannon® Oikos® 0% varieties contain active yogurt cultures and range from 80 calories (Plain) to 130 calories (Fruit on the Bottom) per 5.3 oz. cup.
• Dannon® Oikos® 0% Fat Berry Flavors beat Chobani 2-1 in a taste test!*

I hope you try and enjoy Dannon's Oikos as much as I did!  Let me know what you think if you do try.  Also, if you like them on facebook, they will soon be giving away coupons and other fun stuff!




I wrote this post while participating in a blog tour conducted by Clever Girls on behalf of Dannon. I have been compensated for my time commitment to the program but my opinions are my own. For more information and recipe ideas, visit www.oikosyogurt.com or www.Facebook.com/oikos. I was selected for this sponsorship by the Clever Girls Collective, which endorses Blog With Integrity, as I do.

Spice Rubbed Chicken over Spaghetti with Salsa Verde Cream Sauce

Sometimes a meal goes into the meal plan and then doesn't get made for whatever reason.  So, I put it in the next week's meal plan.  Something like this was planned for tonight's dinner; the chicken needed to marinate for two hours, I still hadn't gotten around to it and time was ticking, then I realized my chicken was still partially frozen.

I turned to my BFF Google Reader and came up with this little recipe from A Taste of Home Cooking. 
Now, if you've been paying any attention, you can probably guess what my husband's response was when I told him the name of the dish, "Is it going to be spicy?  Is A going to eat it?"  I said, "No, it's got spiCES, but isn't spiCY.  And, no, he won't eat it, unless it tastes like PB&J."

So, I move on.  I make this really quick to put together dinner.  The cooked chicken smells awesome; I'm reminded of the chicken fajitas I almost ordered when we went to Friday's the other night.  Then I made the sauce, which also smelled out of this world. 

We sat down to eat, and no surprise, the 1 year old dug right into the pasta and didn't touch the chicken (Funny story from last night, he was actually sucking the sauce off his chicken pieces and putting the sauce-less chicken on his plate).  I really liked mine, because really, what's not to like?  My husband was like this is fine, I'd eat it again (yeah, what feedback.)  AND....

A ate it.  And said he REALLY liked it.  And that it was a keeper and I should make it all the time (as long as I make him mac and cheese too).  M commented that it was in fact spicy, but I said it was the pasta's sauce, which he was eating, so definite score there!

You have to try this recipe!  It's so easy to put together, you can get the spice rub made up in advance and have even less to do during the dinner dash.  If I can find a foolproof (because, at least when it comes to this, I'm a total fool) Mexican rice recipe, I will absolutely make it to go along next time.  The chicken has so much flavor, and the sauce on the pasta adds a whole new level of flavor and texture.

Spice Rubbed Chicken over Spaghetti with Salsa Verde Cream Sauce Source: A Taste of Home Cooking

1 pound spaghetti or angel hair pasta
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon coarse grind black pepper
1 1/2 pounds boneless skinless chicken breast
4 tablespoons extra virgin olive oil, divided
1 finely chopped white onion
1 tablespoon minced garlic
1 cup salsa verde
1 14.5-ounce can petite diced tomatoes
1/2 cup sour cream
1/4 cup fresh chopped cilantro

Cook pasta according to package directions and drain. Set aside.

Place chili powder, smoked paprika, cumin, garlic powder, salt and pepper into a small bowl, stirring to combine. Sprinkle over both sides of chicken, then rub. Heat 2 tablespoons oil in a large, oven-safe pot over medium heat. Add chicken and cook until browned on both sides, about 6 minutes each side. Continue cooking another few minutes to make sure the chicken is completely cooked. Remove from pan and cover with foil until ready to serve.

In the now-empty skillet, heat 2 tablespoons oil over medium heat. Add onions and garlic, cooking and stirring until tender, about 5 minutes. Add salsa, tomatoes, sour cream and cilantro, stirring to combine. Just before serving add cooled pasta to the sauce and stir to combine.

Cut chicken into slices. Spoon pasta into serving bowls and top with slices of chicken breast. Garnish with a sprig of cilantro, if desired.

Sauteed Green Beans with Tomatoes and Basil

When I was growing up, my mother ALWAYS served macaroni and cheese with stewed tomatoes on the side.  While I wasn't nuts about it then, I crave it like nuts now.

So when I was making tonight's macaroni and cheese dinner, I knew I needed to serve a nice fresh veggie side dish and stumbled upon this, and thought it would be an excellent compliment.

I was absolutely right.  This was really tasty, very easy side dish.  I didn't have any shallots around, so just skipped them, but you could very easily use onions if you'd like.

Sauteed Green Beans with Tomatoes and Basil by Giada di Laurentiis

Ingredients

• 1 1/2 pounds fresh green beans, trimmed
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 large shallots, thinly sliced
• 2 garlic cloves, minced
• 1 (14 1/2-ounce) can diced tomatoes
• 1/4 cup dry white wine
• 2 tablespoons thinly sliced fresh basil
• Salt and freshly ground black pepper
• Parmesan Crisps, recipe follows

Directions

Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.

Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.

Baked Macaroni and Cheese

My four year old ate the healthiest of his life on our recent trip to Disney.  Every day he had macaroni and cheese--when we forced him to eat something else, he ate either a cheeseburger or hot dog... maybe he ate pizza.  Somehow, all this macaroni and cheese hasn't made him HATE the dish, but now he expects to have it daily. 



Meanwhile, my husband dislikes macaroni and cheese.  I'm not quite sure what it is he doesn't like about it--pasta, good... cheesey goodness, gooooood.  Since I don't really know what it is he doesn't like about it, I keep trying different versions of mac and cheese to try and find one we all will like.

Lately, he's been watching a lot of Good Eats, which combines two of his loves, food and science.  He really likes Alton Brown, so I figured trying his version of macaroni and cheese would be a hit.

I got experimental and tried a new product in this macaroni and cheese.  I went with  Barilla Piccolini Mini Pipe with Carrots and Squash.

The mini pipe was so cute!  I noticed a little bit of an unusual taste when I tasted them without any sauce, and placed it as the sweetness of the squash.  I asked my husband what he thought and he didn't notice a flavor difference, but wondered what was up with the color of the pasta.  Good job, Barilla, for making a tasty pasta that sneaks in some veggies!  (Is it wrong that I really wish it was whole wheat too?)

So, the results of Alton Brown's recipe.  It made a lot a lot a LOT of dishes.  I love macaroni and cheese too, and thought this was very good.  I used about 4 ounces of monterey jack cheese in addition to 8 ounces of cheddar, which may or may not have made an impact.

I thought this was a good, if labor intensive, macaroni and cheese.  I really liked the panko bread crumb crunchies on top.  My four year old ATE DINNER!!  And then he said he didn't like it, because he ONLY likes elbow macaroni in his macaroni and cheese.  Aye.  The one year old loved his and screamed for more.  My husband finished his plate, but said he really didn't like it.

See, this is why I give you everyone's impressions--we ate the exact same meal, and all had different thoughts on it.

Baked Macaroni and Cheese by Alton Brown

Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg**. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.


**To temper an egg, crack the egg into a bowl, mix it up with a fork, then add some of the hot stuff (that's called a roulx), mix it in, then add it all SLOWLY back into the original pot.  This keeps the egg from scrambling!**

Apple Cider Braised Pork Sammies with Apple Slaw

I was a fan of Jeff Mauro's on Next Food Network Star from darn near the beginning, but really didn't think he'd be the big winner until about halfway.  In particular, I recognized him as a real contender after a challenge featuring the Rachael Ray show.

When my friend Lisa made (and raved) about the sandwich he made in that episode, I decided to once again follow in her footsteps and make the dish.

This dish made my kitchen smell like fall.  A few years ago, I tutored a girl whose mother simmered a concoction of nutmeg, cinnamon, and other good stuff to make the apartment smell nice, and this was similar.  I chose Woodchuck Cider's Limited Edition Fall flavor, which features those same spices and really added to the great smell.

This took a lot of work.  It was all EASY, but there was a lot of time in the kitchen being fairly hands on in the preparation.  Once again, I wish I'd not listened to the expert chef and not used the box grater.  Julienne or even dice would have been totally fine here (after recently slicing my finger grating a tomato on a box grater, this time I used my mandoline slicer complete with sucky finger guard).

I skipped the celery seed in the recipe, but this made one HELL of a cole slaw.  My husband commented that he couldn't wait for lunch tomorrow, to have the roll and that slaw.  I also skipped the gorgonzola dolce...  Lisa mentioned that she skipped it and didn't miss it, so when I DID find it at $16.99/lb, I figured it wasn't worth my money.  I couldn't find brioche, so got these amazing rolls that were a perfect accompaniment.

Now.  The pork.  As far as the flavor, it was delicious.  I couldn't find brioche, so got these amazing rolls that were a perfect accompaniment.  I didn't do a great job with the pork and we got mouthfuls of a little bit of bone or fat.  Not so much on the appetizing side. My husband, who really isn't a pork chop fan, put it best when he said that there is no problem with the recipe; the pork chops tasted good, had good flavor, but it really wasn't his STYLE of sandwich.    I had a hard time butterflying the very hot, extremely tender pork chop, so served it straight of the bone; this may be behind his response since the thickness probably impacted the texture.

So, give Jeff's recipe a whirl sometime and see what YOU think!

Apple Cider Braised Pork Chop Sammys with Apple Slaw by Jeff Mauro

Ingredients

Pork Chops:

• 6 bone-in pork chops
• Salt and freshly ground black pepper
• 1 tablespoon grapeseed oil
• 1 yellow onion, diced
• 6 cloves garlic, roughly chopped
• 4 cups apple cider
• 2 cups hard cider
• 6 sprigs fresh thyme
• 6 whole cloves

Apple Slaw:

• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1 to 2 tablespoons agave nectar
• 1 tablespoon celery seed
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper
• 1 bag prepared coleslaw mix
• 4 Granny Smith apples, peeled and shredded on a box grater

Sandwich Fixings:

• 6 brioche sandwich buns, buttered and toasted
• Spicy dill pickle slices, for serving
• Gorgonzola dolce, softened, as needed

Directions

For the pork chops: Sprinkle the pork chops generously on both sides with salt and pepper. In large, heavy-bottomed deep skillet over medium-high heat, add the grapeseed oil. When the oil is super hot and glistening, sear the pork chops, without moving, until golden brown, about 4 minutes per side. Pull out the chops and set aside on a plate. Work in batches of 2 chops at a time to ensure they form a nice crust.

Turn the heat down to medium and add the onions and garlic to the pan. Season again with salt and pepper and sweat the vegetables, 8 to 10 minutes. Deglaze with the apple cider and hard cider, scraping the tasty bits from the bottom of the pan with a wooden spoon. Add the pork chops back to the pan along with any juices that have accumulated on the plate. Add the thyme and cloves. Cover and bring to a simmer. Cook until the meat falls from the bone, about 1 1/2 hours.
While the pork is cooking, work on the slaw: Whisk together the mayonnaise, cider vinegar, agave nectar, celery seed and Dijon mustard until smooth. Season with salt and pepper. Pour the mixture over the coleslaw and apples and mix well. And more agave nectar if you prefer a sweeter slaw, or more vinegar if you prefer a tangier slaw.
To build the sandwich: Cut the pork away from the bone and butterfly the meat. Place on the bottom bun and top with the apple slaw and pickles. Spread some gorgonzola on the top bun and close the sandwich. Repeat with the remaining ingredients. Serve with the bone on the side and your favorite chips

Mini Meatloaves

This may be the most requested dinner in our house, which is super strange considering that my husband does NOT like beef.  But yet, the beef's flavor is diminished when combined with the sausage and homemade BBQ sauce, and he likes it!  I typically make the whole meatloaf mixture, and freeze whatever's leftover to make meatballs but have also made it into burgers.

Since I last blogged about this recipe in 2007, and it doesn't even have a photo, I figured it was time for an update (not that this is an awesome photo).  I love this recipe, and in its most recent appearance, my four year old helped me cook (though he wouldn't go on and reach his hands into the raw meat, but he did touch it).  I love that I can use ground turkey if it's cheap or turkey sausage, I can use raw onion or dried onion depending on what I have.  I've used a variety of different spices, depending on my mood.  This time around, I used some fresh garlic as well as some garlic powder.  You have to eyeball a few things, like the amount of bread crumbs you use, and the baking time--definitely keep an eye on them after 30 minutes!

 Little Meatloaves Allrecipes

INGREDIENTS

• 2 eggs, beaten
• 3/4 cup bread crumbs
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped onion
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried Italian-style seasoning
• 1 teaspoon garlic salt
• 1 pound lean ground beef
• 1 pound Italian turkey sausage
• 1 cup ketchup
• 1/2 cup packed brown sugar
• 1 tablespoon Worcestershire sauce

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the eggs, bread crumbs, milk, cheese, onion, Worcestershire sauce, Italian-style seasoning, garlic salt, ground beef and ground sausage. Mix this together well and form into individual loaves. Place the loaves in a 9x13 inch baking dish.
3. In a separate small bowl, combine the ketchup, brown sugar and Worcestershire sauce. Mix this together well and spoon some of this sauce over each loaf. Garnish each loaf with some Parmesan cheese and seasoning to taste.
4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.

Skillet Shrimp "Fajitas"

My husband was so excited when he heard I was making fajitas, though he kind of raised an eyebrow at them being shrimp fajitas.  He started talking about fajitas to our four year old, describing the onions and the peppers.  He even told me I needed to get started early because I had so many veggies to chop.

Then I put the meal in front of him.  It's really not fair of Rachael Ray to call this a fajita, since what he was picturing is what American chain restaurants have conditioned us to imagine.  It would, however, be totally fair to call this a really yummy shrimp taco. 

Because that's what it is.  A really yummy shrimp taco.  And I've never before had a shrimp taco, so it was a little unusual, but I really did like it.  My husband, however, wasn't nuts about it, largely because of the fajita misconception.

So, tell your family you're making a shrimp taco (that's really yummy!) and perhaps you'll have great success than me!

Skillet Shrimp Fajitas Rachael Ray

1 cup plain yogurt, preferably Greek-style

1/4 cup chopped cilantro, plus 1/4 cup cilantro leaves, for sprinkling

Eight 7-inch whole wheat tortillas

1/4 cup extra-virgin olive oil

1 onion, sliced

Salt and black pepper

One 14.5-ounce can diced tomatoes

2 cloves garlic, chopped

1/2 teaspoon crushed red pepper

1 pound large shrimp—peeled, deveined and tails removed

Directions:

1. Preheat the oven to 350°. In a small bowl, stir together the yogurt and 2 tablespoons chopped cilantro. Wrap the tortillas in foil and heat in the oven for 15 minutes.
2. Meanwhile, in a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat; add the onion, season with salt and black pepper and cook until browned, about 12 minutes. Add the tomatoes, increase the heat and cook until the liquid evaporates, about 3 minutes; transfer to a bowl.
3. Add the remaining 2 tablespoons olive oil, the garlic and crushed red pepper to the skillet and cook over medium-high heat for 1 minute. Add the shrimp, season with salt and black pepper and cook until just pink and opaque, 3 to 5 minutes; stir in the remaining 2 tablespoons chopped cilantro. Serve with the tortillas, onion mixture, yogurt and cilantro leaves.

Menu Plan Monday

Woohoo, on time!

Monday--Macaroni and Cheese
Tuesday--Apple Cider Braised Pork Chop Sammie with Apple Slaw
Wednesday--Chicken Rollatini with Ditalini
Thursday--Garlic Chicken Pizza
Friday--Baseball Game
Saturday--Likely out for dinner
Sunday--Alice Springs Chicken (didn't get made last week, so maybe this time around!)

Have a great week!!

You've GOT to try this.

I'll admit it.  I don't like Starbucks coffee.  For awhile, I had a Barnes and Noble credit card, which got me discounts on everything, including the in-store Starbucks.  I tried.  And tried.  And tried to drink their coffee.  I always ended up getting some super sugary latte, which was yummy, but not so great for me.

So combine this with my husband's dislike of all things coffee, and I was kind of hesitant when I heard Starbucks had a new line of ice creams at the grocery store.  But then I was given the opportunity to try it, and took a good look.  My grocery store had two flavors that were more like the flavored coffee like drinks I often bought at the Barnes and Nobel Starbucks--Strawberries and Cream Frappuccino and Signature Hot Chocolate, and they also make another non-coffee flavor, Vanilla Bean Frappuccino.

I chose the Signature Hot Chocolate because it sounded awesome.  We both absolutely loved it.  I love that it has swirls of chocolate fudge throughout, but it's different than other ice creams because it's still just an awesome texture--like a cold version of hot fudge.  (That was my favorite part of this ice cream).  I can't tell you if this is like another coffee shop's Iced Hot Chocolate or not, but this is delicious.  It's rich and it tastes like it has both dark and milk chocolates, and if it does, it has them in the perfect combination.

I'm now really curious about the coffee flavors of Starbucks ice cream.  The Signature Hot Chocolate was so delicious, I can't imagine I wouldn't like all their flavors!  Also, check out the Starbucks Ice Cream website, which provides recipes of different fun things you can do with each flavor.


I wrote this review while participating in a campaign by Mom Central Consulting on behalf of Starbucks and received coupons and a promotional item to thank me for taking the time to participate.  Please check out the very awesome blogging community, Mom Central!

Kid's Candy Cookies

My husband has tried this summer to bake with our four year old as frequently as possible.  He went through my magazines and picked two choices for our son, and this was what he wanted to make.

This was a really yummy cookie, though it spread more than I would have liked and was more crispy than chewy.  The pretzel M&Ms are a nice little surprise, though the individual candies used don't really stand out.  Instead, they make a really nice chocolate chip cookie.

I think these would have been excellent with the addition of raisins, but suppose that's one that comes to preference.  Do you like your chocolate chip cookies with raisins, nuts, or neither??

Kid's Candy Cookies Adam Gertler

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 sticks unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 1 large egg plus 1 egg yolk
• 1 cup Pretzel M&M'S
• 3 ounces bittersweet chocolate, chopped
• 1/2 cup toffee pieces
• 3/4 cup peanut butter chips

Directions

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour and baking soda in a bowl.

In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on low speed until incorporated, then increase to high speed and beat until light and fluffy.

Add the salt, vanilla, whole egg and egg yolk to the mixer; beat until thoroughly combined. Add the Pretzel M&M'S and beat for a few seconds until slightly crushed. Gradually add the flour mixture, mixing on low speed until just combined. Mix in the bittersweet chocolate, toffee pieces and peanut butter chips.

Roll heaping tablespoonfuls of dough into balls and place on the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with your fingers.

Bake the cookies until the edges are golden brown and the centers are no longer wet, 11 to 13 minutes. Cool on the baking sheets for a few minutes, then transfer to a rack to cool completely.