Seasoned Roasted Potatoes - Recipe Recommendation

I have a super quick recommendation for you.

I was searching online the other day for an easy side to make with a couple of russet potatoes I bought for a steal (.49/lb).  I haven't had potatoes in so long and I wanted to try something different. I came across this SUPER easy recipe on Pinterest.   It was just what I needed.  I highly recommend trying it out.

Head on over to Kristin's page and check out her other tasty recipes as well.  I creeped through her website and have a few on my must-try list.

Note: I forgot to take a photo because I was too busy shoving the goodness in my mouth.  The photo below is Kristin's delicious photo so you can see why should try her recipe.

Seasoned Roasted Potatoes by Iowa Girl Eats

Meatball Grilled Cheese Goodness

Attention people!  A standard grilled cheese rocks my tastebuds!  But THIS meatball grilled cheese rocked my world.   I used leftover homemade meatballs from the previous night.  You can make your favorite meatballs or use frozen. I highly recommend putting in the effort to make your own meatballs my friends.  It's totally worth it and super simple.  I'm sure you can find a great recipe out there.  Maybe I'll share mine if you're totally nice and leave a comment on this post.

I used shredded cheese vs sliced because I feel it melts much faster.  Plus it's what I had on hand. I served with these new garlic parmesan pretzel crisps I found and they went together perfectly.

2 slices of bread (I used whole wheat)
butter
mozzarella cheese, shredded
parmesan cheese, shredded
meatballs
marinara sauce

Butter both sides of each bread slice.  Preheat skillet over medium-high heat.  Add a small pad of butter to pan and spread around until melted.   Add bread slices to hot pan.  Brown until golden.  Flip over one slice and add a few tablespoons of mozzarella cheese.  Then top cheese with sliced (cooked meatballs). I use about 2-3 meatballs each sliced 3-4 times.  Then top with more mozzarella cheese and a sprinkling of parmesan cheese.  Then top with next slice of bread (hot side down over cheese so it makes the inside all warm and melty).  Press sandwich down with spatula.  Cook until golden on both sides and cheese is melty.

Serve with your favorite marinara sauce.  I like to warm it up in a small dipping bowl in microwave while the last side of my sandwich is browning.   Make sure to cover the bowl with a paper towel so it doesn't splatter everywhere.  It only takes about 20-25 seconds.  Enjoy!

Quick Mini Pie Bites

I love tiny desserts! I love them even more when they are super simple. I was having a craving after dinner and needed something easy and sweet.  I pulled a couple of ingredients together and figured the results couldn't possibly turn out bad.

I was right!  I'll be honest and say that I could have easily eaten all of them by myself but I'm so nice I shared with my husband.  He loves raspberry so I let him have most of the ones with raspberry jam.  I ate most of the pockets with cherry jam.  They tasted like little cherry pies. Yum! These would also be good with a scoop or two of vanilla ice cream. 

1 sheet of puff pastry
Jam of your choice (cherry, raspberry, apricot)
sugar for sprinkling
1 egg, lightly beaten

Preheat oven to 415 degrees. Butter a cookie sheet. Lightly beat the egg in a small bowl and set aside.  Fold out pastry and cut along seams to get 3 long strips. Then cut each of those twice so you get 3 squares. I used a pizza cutter as it the easiest and cleanest way in my opinion. Place the squares onto prepared cookie sheet.

Spoon about a tablespoon of jam in the center of each square of pastry. Pull up 2 opposite corners and pinch together, then the remaining corners and pinch corners closed in the center so it forms a little pouch. Brush with beaten egg and sprinkle a pinch of sugar over the top of each pouch.

Bake for about 15-18 minutes or until golden and puffy.  Makes 9 small bites.

Halloween Treats

If you're anything like me, you procrastinate and you are STILL trying to decide what to make last minute for Halloween treats. Below are a couple of quick sweets that any boy or ghoul would enjoy!

Ghost Pops
Jumbo Marshmallows
White Melting Chocolate
Popsicle Sticks
Black Decorating Gel
Lollipop bags and twist ties
Wax Paper

Melt chocolate in microwave safe bowl in 15 second increments, stirring after each 15 seconds until smooth. Insert Lollipop sticks in marshmallows. Holding stick, dip marshmallows in chocolate. If needed, use a spoon to scoop chocolate on top for better coverage. Place on wax paper to dry. Add eyes and a mouth with decorating gel.

Spider Cupcakes
Chocolate Cakemix (Baked as directed in cupcake liners)
Chocolate Frosting
Black Licorice
Red Hots
Brown Sprinkles (or as my husband calls them, "Jimmies")

Bake cupcakes as directed on cakemix package. Let cool and frost each cupcake. Sprinkle jimmies on top. Cut each licorice piece in half lengthwise and cut in half horizontally. (Adjust size as you prefer for length and width of legs) If you can find licorice rope, it would be much better in my opinion. Add 2 red hots for eyes.

What are some of your favorite treats to make for Halloween? Leave a comment and let me know.

Fall Snack Mix

My husband and I love to snack.  I can't keep chips or candy in the pantry or we'd polish them off on day one.  I only purchase snacks when I know we have company coming over or there's a good football game that I know my husband will be watching.  I like to stock him up on goodies for game days because I'm such a great wife. 

While wasting time creeping on Pinterest one day, I saw all kinds of fall snack mixes.  I decided to make a big batch and keep in a gallon ziplock baggie to keep fresh.  I put together a bunch of things we both like.  It's very easy and so festive this time of year!

Fall Snack Mix

1 bag of pretzels (I used the snaps - the square waffle looking ones)
1 lb of M & M's (I used peanut but the plain or peanut butter would be good too)
1 bag of milk chocolate chips
1 bag of caramel bits or nibs (I found them at Wal-Mart with the chocolate chips in the baking aisle)
1 bag of candy corn (I used a mix that had the pumpkin shapes, regular candy corn and caramel candy corn)

Mix all together in a big bowl and you have a tasty fall mix for snacking.   I felt it needed a little more saltiness so bugels or chex mix would be good to add.  I whipped up a batch of homemade chex mix using Pioneer Woman's Chex Party Mix Recipe.  Then I added most of it to the mix and kept some by itself separately to enjoy with the sweets mixed in.   Enjoy!

Easy Spaghetti

This dish is sure to be a household favorite as it is super simple and delicious for all ages! I remember when I was younger I craved creamy sauces on my pasta. One of my favorite dishes was Chicken Alfredo. As I got older and tasted different sauces and then started experimenting in the kitchen, I realized a heavy sauce is not necessary for pasta to be delicious and satisfying. Kids and even some adults may not understand that just because it’s healthy doesn’t mean it lacks in flavor.

As I’ve found with a few dishes, lighter is better (and easier in most cases). I’m getting older and it’s harder to work off the calories, so stuffing my face with tons of pasta and fattening sauces isn’t something I do on a regular basis anymore. So I try to limit myself as much as possible. Don’t get me wrong; I still make pasta with alfredo sauce every now and then. That stuff is too good to remove completely from my life.

This light recipe came about when I didn’t want to deal with making a sauce one night and I decided just to add just a couple of ingredients I had on hand to give the spaghetti some flavor. The result was a light spaghetti with lots of flavor. This is my go-to recipe and I make a ton so I can have lunch and dinner the next day. It will feed a family of 4 easily.

You can really add anything you wish to this dish. If you dislike or don’t have capers on hand, switch out with ½ c or so of peas or any other favorite cooked vegetable. Broccoli florets would also be a great addition.

Ingredients

1 lb thin or regular spaghetti
1 c chicken or vegetable broth
1 tbsp butter
1 tbsp olive oil
2 tbsp capers
Salt and pepper to taste
Grated Parmesan for sprinkling

 

Instructions

1. Cook the spaghetti according to package.
2. While spaghetti is draining, add butter, oil, broth and capers to the hot spaghetti pan and stir.
3. Once butter is melted, toss in the spaghetti to the pan.
4. Add salt and pepper to taste. Sprinkle Parmesan cheese over top and serve.

BLT Crostini

During the summertime there is no need to slave over the hot stove when you can make easy light meals without much cooking, if any at all.   I’m sure we all feel the same way about cooking and baking.  It’s a great accomplishment to create a delicious meal or dessert that takes a whole day and sometimes more. 

It is not only a rewarding feeling when the final product is so delectable which makes it worth our hard work, but also it’s nice to see the smile on the faces of those we share our treats with.  However, I’m sure we all agree that once in a while it’s nice to throw something together that is easy and simple without much work.   It frees us of distraction and worry so that we have more time to relax on the patio with an icy beverage while visiting with friends and family.

These bacon, lettuce and tomato bites are a great option for something light when you don’t feel like cooking a big meal.   You can make as little or as much as you need or even make bigger sandwich version.  This recipe made me dream of other things I can throw together in a similar manner with French bread, a spread and a fruit or vegetable.   For examples I think the kids would also love this quick idea: toast the slices of bread, spread on peanut butter and top with a slice of banana and drizzle of honey. 

1 loaf French bread

Bacon Slices, cooked or Bacon Jam (Store-bought or homemade. I used the Bacon Jam made by Skillet Street Food and it was really good.)

1 head green leaf lettuce

1 pkg. cherry tomatoes

Sea Salt

I made these delicious bite-sized morsels as snacks for a brunch I hosted.  I sliced the loaf of French bread about ¼ inch thick.  I placed all the sliced bread on a cookie sheet and drizzled with olive oil and broiled until toasted (about 2-4 minutes).   Then spread about a teaspoon of bacon jam on each toast.  Tear clean lettuce leaves into small pieces that fit on the toasts. Place on top of the jam.   Slice cherry tomatoes in half and place both halves on lettuce leaves.  Sprinkle sea salt over the top. 

**This recipe and article is also featured on SouthlakeMoms.com.  http://www.southlakemoms.com/2012/05/01/blt-crostini/

Chicken and Wild Rice Soup

Another soup to keep you warm.  I doubt I’m the only one who loves to make soup for those brisk cool days. I can consume a lot of soup.  A LOT!  My favorite days are when it’s cold outside and we spend all day inside to cook and eat a tasty homemade soup.  My husband and I can easily go through the whole pot of delicious soup in one day.

When I was younger, I’d enjoy nothing more than a simple, undignified can of condensed cream of chicken or cream of mushroom soup on cold wintery nights.  I would add just a little water and cook in the microwave.  I liked it a little thicker than most would probably eat it.  Even after I moved out on my own, my mom would keep some cans in the pantry for when I visited.  

I don’t recall the last time I even purchased or eaten a condensed soup from a can.   I’m not sure if I’d still enjoy it as much today as my tastebuds have become a little pickier.  But I am always open to taking a nostalgic trip down memory when it comes to food.   Forgive me fellow foodies but I’m being open and honest here.   I’m sure you have your own embarrassing snacks or foods that you hate to admit you have eaten either in the past or present time.   It’s okay to admit it, as we’re all friends here. 

My husband shared with me that he remembers his father eating cream of mushroom soup, straight from the can, cold.  I haven’t confirmed if this is a current or previous occurrence.  Either way, this does not surprise me and it adds just another to the long list of reasons why I love and adore my quirky father-in-law. I’ll be sure to share this recipe with the in-laws to try out or make it for them when we see them next.

2 c chicken, shredded (I used an already cooked rotisserie chicken from the store)

1 stick butter

2 celery stalks, diced

2 carrots, diced

1 medium onion, diced

¾ c flour

4 c chicken broth

2 c water

½ tsp salt

½ tsp pepper

1 package quick cooking long grain wild rice with seasoning packet (I used Rice A Roni Wild Rice)

2 c heavy cream (optional if you don’t prefer a creamy consistency)

In a large pot over medium-high heat, melt butter then add the celery, carrots and onion.  Sauté the vegetables for 6-8 minutes or until they are tender.   Add flour and stir to coat vegetables.  Whisk in broth and water until smooth and all the flour is combined.  Stir in cooked chicken and salt and pepper to taste.  Add rice and seasoning packet. Bring to a boil.  Lower heat, then cover and simmer for 20 minutes.   Stir in heavy cream if you want a creamy soup. Taste and add more salt and pepper as needed.   Enjoy!

Cheeseburger Soup

It's been a little chilly in Dallas this past week and it looks like there is more to come.   It's definitely soup weather!  Here's a quick one for you that I put together after reviewing a few different recipes and combining my own ingredients.  If you're short on time, chop and prep all the veggies except the potatoes, the night before and store covered in the refrigerator until ready to use.

I'll have another soup to share soon.
Enjoy!  Stay warm friends!

1 lb ground beef
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 medium potatoes, diced (Russet or Red work fine, I left skins on)
1 green bell pepper, diced
fresh thyme from 2 sprigs
1 tsp fresh parsley, chopped
4 tbsp butter, divided
4 c chicken broth
8 oz mild or sharp cheddar cheese, shredded
1 1/2 c milk
1/3 c flour
salt and pepper to taste

Brown the ground beef in a large stockpot or dutch oven.   Add 1 tbsp butter, onions, carrots and celery and cook until butter melted and onions start to become translucent (5-7 minutes).  Add the potatoes, green bell pepper, thyme, parsley and chicken broth.  Bring to a boil.  Then reduce heat, cover and simmer for about 20 minutes.

In a separate small saucepan, melt the remaining 3 tbsp butter.  Whisk in the flour until smooth.  Then stir into the stockpot with other ingredients.  This will thicken and provide body to the soup.  Bring to a simmer.  Then stir in cheese until melted.  Slowly stir in the milk.  Add salt and pepper to taste.  Cook until heated through.  Serve with crusty bread.

Quick Corn Chowder

It's that dreaded time of year again.  The season of sickness is here. My husband has been whining.. er sick for almost a week now.  I've done all I can to take care of him and shadow his every germ-ridden move to sterilize anything he touches.  It may seem ridiculous but so worth it to me.  There is no time for me to be sick and rundown.  There's this little thing called Christmas around the corner and we're flying to Seattle.  My Christmas wish is to NOT get sick.  Help me Santa!

I finally broke down and decided to make homemade soup to try and cure his sickness but kept it simple with what I had on hand and improvised where I needed.  After many minutes of staring in the pantry and fridge and creating recipes in my head, I had an idea and started pulling ingredients together to whip up my own version of Corn Chowder. 

I didn't have bacon or onions on hand which definitely gives this soup a lot of delicious flavor.  I was a little hesitant that the end result would be stellar because of the lack of 2 essentials that I'm use to.  However, in my favor, his tastes buds were out of whack so I knew he wouldn't be able to taste the difference.  Although it would bother me just knowing it didn't taste right. 

To replace the bacon, I used a bit of this amazing concoction called Bacon Jam we received as a gift made by Skillet Street Food.  Get some!  It definitely gave the chowder it's expected and necessary smokey flavor.  We were quite pleased with the soup over all.  This spread is yummy on toast.  (** I've used it to make BLT Crostinis which are perfect for brunch or an appetizer.  Toasted French Bread rounds, a dollop of the bacon jam, a small leaf of lettuce, half a cherry tomato and sprinkle of salt) 

If you have bacon I'd use at least 3 strips of cooked bacon crumbled up.  Use more if you fancy the bacon!  I liked the small kick of heat from the red pepper flakes and it helped clear his sinuses too.   Feel free to use more or less depending on your heat tolerance.

2 tbsp unsalted butter
1-16oz bag frozen corn
1/2 tsp dried thyme
1 tbsp bacon jam (or at least 3 bacon strips crumbled)
1 bay leaf
1 tsp minced garlic
1/2 tsp red pepper flakes
1/2 tsp salt
4 c chicken broth
1 c. water
1/2 c heavy whipped cream

In a large pot, over medium-high heat melt the butter then add in the corn.  Saute for about 5 minutes or until corn begins to defrost.  Add the thyme, bacon, garlic, red pepper flakes, salt.  Saute for about 1 minute or until you start to smell the garlic.   Stir in the broth and water, then bring to a boil.  Then lower heat, cover and simmer for 15-20 minutes.  Taste and season with more salt and red pepper flakes as needed.   Stir in cream and warm through for about 3-5 minutes.   If you have a hand blender, I highly recommend you use it to thicken the soup.  Otherwise you can use a Cuisinart and just add about 2 cups of the soup and blend.  Stir back into the pot with the remaining soup.  Serves about 5 healthy portions. 

Quick Butter Chicken

Sorry for leaving you hanging the last couple of months.  It my favorite time of year again.  I've been in the kitchen making some tasty things to share just in time for the cooler weather.  

For recipes like this, you normally want to follow the ‘low and slow’ rule in a Dutch oven or crockpot to allow the ingredients to marry together to create a delicious flavor. However, for those of us that work long hours, that particular cooking method isn’t an option on most weeknights if we want to eat at a decent hour.   I’ve always taken my time with this recipe but one night I was craving the buttery, creamy goodness of this dish and decided to try a quick method to see how it worked out.  I think I got it down to around 30 minutes for those of you who like quick and easy.

I like to use the boneless, skinless chicken thighs because they cook faster.  I’ve seen other recipes that marinate the meat over night with various spices.  I didn’t plan ahead so this is my quick version and I think it turned out pretty tasty.   I do suggest that when and if you have the time, that you cook this dish lower and slower.   It’s almost that time of year anyway for big pots of delicious comfort food.  Get the crockpot out and make the house smell all tasty while it cooks throughout the day.

When I cook delicious food such as this, it reminds me of back in the day before I knew what I was doing in the kitchen.  I threw a lot of nonsense together and most of it really should not have been consumed.  We all have flops and I understand that now that I cook tons more than back then.  I realize now that it’s okay to not eat every dish you make.  Duds are expected here and there.  I remember making a so-called “Chicken Alfredo” one evening using cream of mushroom soup as my sauce, maybe some flour and who knows what else and served it to my boyfriend (now husband).  I knew it tasted bland and horrible.  Wow, that “white sauce” was a big no-no!  That was also back when the only seasonings I was willing to use or eat were salt, pepper and garlic powder. I think he forced it down so my feelings wouldn’t be hurt.  It’s so sweet how guys do that when you’re dating.  Then when you get married they are honest and let you know when something sucks.  I’m not sure which I dislike most to tell you the truth. 

Cheers to expanding my horizons and learning to share delicious recipes such as this!

QUICK  BUTTER CHICKEN

2lbs Chicken Thighs, Boneless, Skinless

4 tbsp unsalted butter, divided

1 tbsp olive oil

1 medium onion, diced

1 tsp minced garlic

1-14.5 oz can diced tomatoes, (*I like to use basil, garlic, oregano seasoned)

¼ tsp ground cardamom

¼ tsp cinnamon

¼ tsp pepper

½ tsp salt

½ c heavy whipping cream

Heat a large skillet over medium-high heat.  In the meantime, season the chicken with salt and pepper on both sides.  Add 2 tbsp butter and olive oil to skillet and when melted, add chicken.  Brown the chicken on both sides 5-7 minutes.  Remove chicken from pan and add the onion.

Sauté the onions until they start to become translucent, about 8-10 minutes.   Then add the remaining 2 tbsp butter, garlic, tomatoes, cardamom, cinnamon, salt and pepper.  Bring to a boil.  Reduce heat to medium-low and stir in cream.   Cover and simmer on low for 10-12 minutes.   Take a taste and season with salt and pepper, if necessary.   Serve over steamed brown or basmati rice.

Beef Asparagus Stir Fry

Beef Asparagus Stir-Fry

I had some asparagus left over from my tart in a previous post about "Green Grub".    I decided to make a stir-fry for a weeknight dinner.  I was exhausted and ready for the stressful week to end.  I needed something simple and quick.  This dish hit the spot!  So tasty!   I have a soft spot in my heart for any Asian dishes such as stir-fry, noodle bowls, fried rice, etc.  

Asian food may scare a few people away from cooking at home due to the lack of knowledge of any good recipes or they don't like the food at all due to exaggerated stories they've heard about what it's actually made of.  (It's kind of like people that don't want to try sushi because they don't like raw fish.  Obviously assuming sushi is raw fish.  Believe me, I'm not a huge fan of raw fish and the sushi I always get actually contains cooked fish or crab.  Now sashimi is the raw fish so if you don't prefer it, just don't order it.  But there are various types of sushi that I'm sure you'd enjoy.)

I apologize for losing track there.  I just had to clarify for you if you weren't aware.   Moving on. 

If you learn to adapt the recipes to using ingredients you know you enjoy, it's very simple and the dishes are very versatile allowing substitutions to personalize the dish to your tastebuds.  


Beef Asparagus Stir-Fry
1 lb beef sirloin, cut in 1-inch strips
1/2 c teriyaki sauce
2 tbsp red wine vinegar
1 tbsp chili oil
1/2 tsp pepper
1 tbsp butter
2 tbsp peanut oil
1 medium onion, sliced
2 garlic cloves, minced
1/2 lb asparagus spears, cut in 1-inch pieces
1 lb white mushrooms, sliced
2 c cooked white or brown rice

In a medium bowl, whisk the teriyaki sauce, red wine vinegar and chili oil and pepper.   Add the beef strips and stir to cover all the meat in the marinade.   Cover and put in fridge to marinate.

Heat 1 tbsp peanut oil and butter in a large skillet or wok over medium-high heat.   Add onions and cook for about 5-7 minutes.   Add mushrooms and garlic and cook for an additional 5-7 minutes until mushrooms start to brown.  Remove from pan to a bowl and set aside.  (you will add it back in to finish off with the rest of the items later)  

Add the remaining 1 tbsp peanut oil to the pan.   Add steak strips and the marinade to the pan.  Cook until browned on all sides.  (3-5 minutes) *If you like spicy, you can add a teaspoon or so of red pepper flakes at this point.  Add the asparagus and the cooked veggies to the pan.  Let it simmer all together for about 8 minutes.  Taste test for flavor and add salt and pepper as needed.   Serve over hot rice.  Enjoy!

Festive Treats

I think everyone at work is on a diet because of me.   I bring in treats for them to try new recipes or I just share goodies to celebrate a holiday or birthday.  They hate the temptation, then love when they finally give in.   These cookies were so freakin' easy and tasty!  I brought them in for St. Patrick's Day. I'm glad I left some at home to share with the hubby and have for snacking all weekend.   Try them out!  Be prepared my fellow co-workers... someone's birthday is next Tuesday.  I am whipping up a special treat to celebrate!

Festive St. Patty's Cookies

Shortbread Cookies
2 sticks unsalted butter, softened
1/2 c powdered sugar
1 tsp vanilla
1 cup flour
2 c white chocolate chips
green sugar crystals
crushed pistachios
green food coloring

Preheat oven to 350 degrees F.   In a large mixing bowl, add butter and powdered sugar.   Cream together until mixed.  Add vanilla.   Gradually add flour.  Mix well.

You can roll it out onto a lightly floured surface and cut in shapes or use cookie cutters. Or just simply shape a tablespoon of dough into logs or squares.  Leave about 2 inches between each cookie.  Bake on ungreased cookie sheets for about 9-12 minutes or until edges are golden brown.   Cool for 2 minutes on pan and then move cookies to wire racks to cool completely.

You can drizzle or spoon melted chocolate over cookies. Then sprinkle with toppings of your choice.   I spooned white chocolate and sprinkled green sugars or pistachios over mine.  I also colored the white chocolate with green food coloring on some.  Makes about 24 cookies.

Stuffed Greek Chicken

You get a real punch in the face from these flavors!  It's a super simple meal and perfect for a weeknight when you get home from work.   If you pay attention to the amount of goodies you stuff your chicken with, it can be a fairly healthy meal as well.   I served over steamed rice but it could be good over orzo or just serve with a side salad or steamed veggie.

2 tbsp olive oil
4 chicken breasts, pounded thin
1/4 c kalamata olives, chopped
1/4 c feta cheese, crumbled
4 sun-dried tomatoes in water or oil, chopped
1/4 tsp dried basil leaves
salt
pepper

Stir kalamata olives, feta cheese, tomatoes and basil leaves together in a small bowl.  Sprinkle both sides of chicken with salt and pepper.   Sprinkle with 2 tbsp of filling in the middle of each chicken breast.   Roll up chicken starting with shortest side.  If you need to secure with toothpicks, seal the seams closed so filling doesn't spill out while cooking.

Heat 2 tbsp of olive oil over medium-high heat in large saute pan.  Place chicken in pan and cook covered, until browned and cooked through, 6-8 minutes each side.   Remove chicken from pan to a serving platter and keep warm.  Keep pan on heat and pour 1/2 cup of chicken broth to hot pan and stir using a wooden spoon to scrape up brown bits from bottom of pan. (This also gets a head start on cleaning your pan.)  Then you have a tasty sauce to pour over chicken.    Top with additional filling if you have some left or sprinkle with feta cheese and olives, if preferred.  Enjoy!

Creamy Artichoke Pasta

I get bad cravings for pasta.  Not as much as I use to.  But there are times those tasty carbs scream my name so loud that I can't ignore it.   My husband had to work late and I didn't have a plan for dinner yet.  So I made this due to a sudden craving for a creamy pasta dish. (This definitely scratched that itch!)  I just pulled things out of the pantry and fridge that I had on hand and started cooking.   It's a very versatile recipe so sub in any vegetable that you may like best such as broccoli or spinach.  I just realized those are all green foods.  Weird.  I must be ready for St. Patrick's Day!!  Ooooo fresh spinach would be really good in this dish.  I imagine it would taste like Spinach Artichoke dip. Yum!  I guess that recipe is in the near future to try out and share.  If you beat me to it, let me know how it turns out.

1 lb rotini pasta (or your favorite shape)
2 tbsp olive oil
2 tbsp unsalted butter
1/2 medium onion, diced
2 cloves garlic, chopped
1 15oz can artichokes, drained
1/2 - 1 c vegetable or chicken broth
4oz (1/2 8oz block of cream cheese)
2 tbsp capers
1/4 parmesan cheese, grated
1/4 tsp nutmeg, freshly ground is always best (optional)
salt
pepper

Cook the pasta according to the directions on the package.   Drain and set aside.

Heat large skillet over medium-high heat.  Add butter and olive oil.   Add onion and garlic.  Cook until onions start to get translucent, stirring occasionally about 6-8 minutes.   Stir in artichokes and broth.  Simmer for 5 minutes.  Add more broth as needed if sauce evaporates too quickly.  Stir in the cream cheese, nutmeg and capers.   Cook until cream cheese is melted in and sauce is creamy.  Stir in pasta and cook until heated through.  Salt and pepper to taste. Sprinkle parmesan cheese over the top and serve.  Enjoy with garlic bread and/or a green salad.

Healthy Hummus Wraps

It's too dang hot to cook or bake.   The less meals I have to slave over a hot stove for, the better.  I threw this light and healthy meal together because I was just plain exhausted and didn't want to be near more heat.  Texas, you're brutal this year.  I've never been a fan of you during the summer months but I'll manage to get along fine.

This is actually a very healthy, light and colorful meal.  Step away from that stove and enjoy this for lunch or dinner.

4 wheat or flour tortillas
4 tbsp hummus (any flavor you wish, I used roasted red pepper)
1/2 cucumber, sliced
1 c shredded lettuce
1 medium roma tomato, diced
4 tbsp feta cheese
2 tsp capers

Spread about 1 tbsp evenly on each tortilla.  Place about 3-4 slices of cucumber down the middle of each wrap.  Sprinkle remaining ingredients on each wrap evenly.  (lettuce, tomato, feta and capers) Fold and enjoy.   If you want more protein or more filling, add grilled chicken.  I used a leftover breast from the Tuscan Chicken recipe.  It added a lot of flavor!!

Roasted Red Bell Pepper and Goat Cheese Frittata

Another weeknight meal that is quick and easy. We came across this in one of our Weight Watchers magazines. It sounded so good we had to try it. And yes it does taste as delicious as the picture looks!

WW Points: 4 (1 wedge)

2 large eggs
4 large egg whites
2 tbsp chopped chives
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
4 tsp olive oil
1 c chopped roasted red bell peppers
4 green onions, chopped
1 tsp minced garlic or 2 garlic cloves, minced
1/2 c (2 oz) crumbled goat cheese

Preheat broiler with rack in middle of oven.

Combine eggs, egg whites, chives, 1/4 tsp salt and 1/4 tsp pepper in a bowl, stirring with a whisk or fork until combined.

Heat oil in an ovenproof skillet over medium heat. Add red bell peppers, onions, garlic, 1/4 tsp salt and 1/4 tsp pepper; saute 2 minutes. Pour egg mixture over vegetables. As mixture starts to cook, gently lift edges of frittata with a spatula and tilt pan so uncooked portion flows underneath. Cook 2 minutes; remove from heat.

Sprinkle cheese over frittata. Broil for 2 minutes or until frittata is set and lightly browned. Cut into 4 wedges. 1 wedge = 1 serving. Pair it with your favorite fruit for a light meal.

Spinach Spuds

Another amazingly tasty recipe from Food Network Magazine. I used pancetta instead of ham. Leave out the meat if you wish to have a filling vegetarian dish.

4 large russet potatoes
4 tbsp extra-virgin olive oil, plus some for brushing
2 tbs all-purpose flour
2 c milk
1 bunch spinach, roughly chopped
3 oz. pancetta, chopped
pinch of cayenne pepper
pinch of freshly grated nutmeg
kosher salt
4 oz gruyere or gouda cheese, finely shredded (about 1 1/4 cups) (I used smoke gouda)

Preheat oven to 400 degrees. Pierce the potatoes with a fork; microwave for 15 minutes. Remove and brush with olive oil; transfer to the oven rack and bake until fully tender, about 15 minutes.

Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Cook the pancetta until browned. Remove from pan into a bowl and leave fat from pancetta in pan. Stir in the flour with a wooden spoon and cook until slightly toasted, about 2 minutes. Whisk in the milk and bring to a boil. Reduce the heat and simmer, whisking occasionally, until the sauce begins to thicken, about 6 minutes. Stir in the spinach and pancetta and cook until the green swilt and the mixture is about as this as sour cream, 3-4 more minutes. Season with the cayenne and nutmeg and add salt to taste.

Slice the cooked potatoes lenghwise down the middle (but not all the way through); press in on the ends to open the slit. Drizzle 1/2 tablespoon oil into each potato; fluff the flesh with a fork and season with salt. Divide the spinach mixture among the potatoes and top with the shredded cheese while still hot.

Artichoke Au Gratin Salad

For those of you who cook or hell if you just love food, you should definitely subscribe to the Food Network Magazine. Your family, friends and taste buds will appreciate it! There are so many recipes and pretty pictures along with coupons and interesting tidbits about food. My first issue was for August/September and I found this simple recipe inside by Sandra Lee (Semi-Homemade) and it is an appetizer. I made it for a light dinner and it was perfect!

4 tbsp plain or seasoned breadcrumbs
1-12oz jar or can of artichoke bottoms, drained and patted dry
1 1/2 tsp grated parmesan cheese
1/4 lb soft sheep's milk cheese or brie, rind removed, sliced
1 c mixed salad greens
2 tbsp balsamic vinaigrette
Extra virgin olive oil
salt & pepper to taste

Preheat oven to 350 degrees. Brush a 9-inch square baking dish with olive oil and sprinkle with 2 tablespoons breadcrumbs. Place the artichokes cup-side up on the breadcrumbs and brush or drizzle with olive oil. Sprinkle with 1 tablespoon breadcrumbs and the parmesan.

Bake for 15 minutes; remove from the oven and preheat the broiler. Divide the sheep's milk cheese or brie among the artichokes; sprinkle with the remaining 1 tablespoon breadcrumbs. Broil until cheese starts to bubble and the topping browns, 3-4 minutes. Toss the salad greens with the balsamic vinaigrette, pinch of salt and pepper in a bowl. Serve the artichokes on top of the greens.

Curry Chicken Pouches

I didn't really feel like cooking when I got home from work so I rummaged through the fridge and pantry to see what we had on hand. We normally have a menu planned out and I just wanted to be spontaneous and throw something together that was quick. I had crescent rolls on hand. Those are always good from some sort of pocket of goodness so I went with it. It doesn't take many ingredients to make something delicious. See my Greek Pocket recipe for another tasty idea.



1 can crescent rolls
1 1/2 c (1/2 of 16oz bag) frozen mixed vegetable (peas, carrots, green beans)
1 tbsp vegetable oil
3 tbsp butter
1 small onion
1 c chopped celery
1 1/2 c chicken broth
1/2 c milk
3 tbsp flour
1 tsp curry powder
2 tbsp dried parsley
1 tsp salt
1/2 tsp ground pepper
2 c cubed cooked chicken (roasted chicken tastes the best but you can use the cubes or strips from the deli meat section)

Preheat oven to 325 degrees. Toss vegetables with oil and spread evenly onto a sheet pan. Place in oven and cook until golden brown.

In a saute pan heat 1 tbsp of butter and sweat the onion and celery Add 2 more tbsp butter to the onion and celery mix and cook out the water. Add the flour and curry powder and cook for about a minute until flour soaks up all the remaining moisture. Whisk in the milk and broth and cook until thickened. Then add the parsley, salt and pepper. Stir in the browned vegetables and chicken.

Using same sheet pan used for vegetables, place the crescent rolls in rectangles on to pan spread out from each other. There will be 4 rectangles. Push the perforations out so there aren't holes. Place about 2-3 tbsp of filling in the center of each rectangle. Fold sides over and seal ends so the filling doesn't spill out.

Bake for 10 minutes. Then increase oven temperature to 350 degrees and cook for 5 more minutes or until golden brown.