You Gotta Burrata

After seeing this heavenly picture on Pinterest, I made a dash for the store to see if these Spicy Turkey Meatballs with Burrata lived up to their photogenic hype.  Sure enough they did and shockingly they're even better in person if you can believe it.  It's a match made in heaven. If only dating had been this easy back in the day.

Since I knew I would be tight on time with cooking, I bought pre-made turkey meatballs from Whole Foods and Mario Batali tomato sauce.  It made my prep about 5 minutes tops.  Since I was serving it with burnt broccoli, the entire meal cost me about 30 minutes.  Pretty affordable if you ask me.

The recipe after the jump (adapted from Ambitious Kitchen)

12-16 pre-made turkey meatballs (raw)

2 cups tomato sauce (I recommend Mario Batali)

1 tsp oregano

1/2 tsp red pepper flakes

4-5 large basic leaves, chopped

4-6 oz Burrata cheese, cut to layer the dish

1) Preheat the oven to 400 degrees.

2) Bake meatballs as directed.  I baked mine for about 25 minutes until they had an internal temperature of 165 degrees.

3) Meanwhile, as the meatballs are baking, heat a medium saucepan on medium-low heat and add tomato sauce, oregano, and red pepper flakes.  Allow to heat through.  Sauce will thicken.

4) Once the meatballs are done baking, add them to an 8" x 8" baking dish; spoon the tomato sauce generously over the meatballs and add the basil. 

5) Top with sliced burrata 

6) Bake for an additional 5-10 minutes until bubbly. 

If you can't find pre-made meatballs, here's the recipe for some from Ambitiouskitchen:

1 lb 93% ground turkey

1 egg

2 tbsp breadcrumbs

1 tsp dried oregano

2 tbsp fresh basil, minced

1 tsp cumin

1 tsp dijon mustard

1/2 tsp garlic salt

1/4 tsp black pepper

1/4 tsp cayenne pepper

1/2 tsp red pepper flakes

In a bowl, combine all of the ingredients.  Roll into 16-22 meatballs. 

 PC: Ambitious Kitchen

Beans Beans

Clearly I'm not reinventing the wheel since this is probably the most widely used chili recipe there is.  It's sold at every supermarket for goodness sake. But in a way I feel like I am since I've made a significant ingredient leap that takes this simple chili to the next level. That's right folks and it's all in the beans.  The recipe calls for plain kidney or pinto beans (how boring) but I said to heck with that and used Busch's Vegetarian Baked Beans and now this is my new Old Faithful.  Oxymorons rule and so does this chile!

And thank you to Rebecca for letting me in on the bean secret.  I won't tell anyone.

McCormick's 'Original' Chili:

Servings: 3-4 (I recommend doubling the recipe)

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients:

1 pkg McCormick Seasoning Mix

1 lb lean ground beef or turkey

1 can (14 1/4) oz diced tomatoes, undrained OR 2 cans (8 oz each) tomato sauce (I use 1 can of diced tomatoes)

*1 can (16 oz) Busch's Vegetarian Baked Beans  OR 1 (16 oz) can of pinto or kidney beans.

1) Brown the meat in a large skillet on medium-high heat.  Drain fat.

2) Stir in seasoning mix, tomatoes, and beans.  Bring to a boil.  Cover.  Reduce heat and simmer 10 minutes, stirring occasionally.  Serve with toppings (liked chopped onion, american cheese, sour cream, tortilla strips or corn bread). 

Here's what to look for at the store:

PC: Mccormick.com

Pumpkin Bread

We're celebrating Thanksgiving tomorrow morning at Jack and Wyatt's school and since I'm in charge of dessert I made a fresh batch of Breakfast Cookies and a better-than-Starbucks Pumpkin bread that is a true crowd pleaser. The recipe comes from my very close family friend in Ohio.  Thanks Heidi!

Recipe after the jump...

Here's the recipe:

2 1/2 cups flour
3 cups sugar
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 1/2 tsp salt
4 eggs
3/4 cups vegetable oil
1/2 cup water
1 tsp vanilla
2 cups canned pumpkin
Optional: 1 cup chopped nuts

Directions:
Sift the dry ingredients together. In a separate bowl (or with a mixmaster) mix the eggs, oil, and water.  Gradually add the dry ingredients to form a smooth batter.  Scrape down the sides after each addition. Add the pumpkin and vanilla and mix well.  Fold in the nuts.  Pour into 2 greased loaf pans or bake in a bundt pan as a cake.  Bake at 325 for 1 hour and fifteen minutes or until firm. Allow to cool for fifteen minutes and turn onto a cooling rack. 

*Note: if you're using a dark metal loaf pan, you might want to shorten cooking time a little, maybe 5 minutes.

This recipe freezes well.  Allow to fully cool before freezing.

PC: Yours Truly
 

Breakfast Cookies

My former sorority sister Lauren should be voted Mom of the Year.  She's a hard-working entrepreneur, dedicated Mom, social chair for other Mom's, and also a healthy chef for her beautiful daughter Bryn and her friends.  Her most recent playdate featured Breakfast Cookies that were devoured by the kids and adults alike in about one minute flat. They're so good that it's hard to believe they're nutritious.  It's no surprise since everything she does is extraordinary. 

Recipe after the jump:

Here's the recipe from Weelicious:

Yields: 30 cookies

3 bananas (preferably ripe or spotty bananas)

2 cups old-fashioned oats

1 cup pitted and chopped dried dates

1/4 cup oil (Lauren uses sunflower oil)

1/2 tsp cinnamon

1/2 cup any of the following: raisins, craisins, sunflower seeds, pumpkin seeds, or chocolate chips*

1/4 tsp salt

*I use a mix of raisins, craisins and sunflower seeds; Lauren uses raisins, sunflower, and pumpkin seeds.

Preparation:

Preheat oven to 350 degrees.  Mash the bananas in a bowl until runny and mix in the remaining ingredients.  Allow the mixture to sit for 10 minutes.  Using a mini ice cream scoop or tablespoon, place the batter onto a silpat or parchment-lined baking sheet. Bake for 25 minutes.  Cool and serve.

To make into bars, place the dough in a greased 7" x 11" dish and bake for 35-40 minutes. Allow to cool.  Cut into bars or squares. 

To freeze: allow cookies to cool ompletely after baking and then place them into a Ziploc bag, label, and freeze for up to 3 months.

PC: Yummly.com

Apple Cake with Toffee Crust

With Thanksgiving around the corner I thought I'd be a good Samaritan and repost my favorite dessert of all time:

Apple Cake with Toffee Crust

 It's one of those cakes that puts you on the radar as a serious baker.  Time to cross off 'dessert' on your Thanksgiving to-do list.  I have you covered. 

P.S. I don't bother with the caramelized apples for topping.  I think the cake with the toffee sauce and ice cream is more than enough.

P.P.S If you don't have a tube pan use a bundt pan.

The recipe:
Servings: 10-12
Active time: 3 hours 45 minutes with cooling

Cake:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
2 cups granulated sugar
3 large eggs
2 large Granny Smith apples—peeled, cored and cut into 1/2-inch dice
1 stick unsalted butter
1/4 cup heavy cream
1 cup light brown sugar
1 teaspoon pure vanilla extract

Toffee Sauce: 
1 1/2 cups granulated sugar
1/2 cup water
3/4 cup plus 2 tablespoons heavy cream
2 tablespoons unsalted butter
1 tablespoon brandy (I don't use this)

Caramelized Apples: (I don't make these)
2 tablespoons unsalted butter
2 tablespoons light brown sugar
3 large Granny Smith apples—peeled, cored and cut into 8 wedges each
1/8 teaspoon cinnamon
2 tablespoons water
Vanilla ice cream, for serving

Directions:
1) Preheat the oven to 325°. Butter and flour a 9-inch springform tube pan. In a medium bowl, whisk the flour with the salt and baking soda. In a large bowl, whisk the oil with the granulated sugar. Whisk in the eggs one at a time. Add the dry ingredients and whisk until smooth. Fold in the diced apples with a rubber spatula. Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool slightly.

2) Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring. Remove the toffee glaze from the heat and stir in the vanilla.

3) Place the warm cake (still in its pan) on a rimmed baking sheet. Pour the hot glaze over the cake and let it seep into the cake, poking lightly with a toothpick. Let the cake cool completely, about 2 hours. Invert the cake onto a plate, and invert again onto another plate, right side up.

4) In a medium saucepan, combine the sugar and water and bring to a boil over high heat, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook without stirring until a medium-amber caramel forms, about 5 minutes. Remove from the heat and quickly but carefully stir in the cream and butter. Simmer the sauce over moderate heat for 2 minutes, then remove from the heat and stir in the brandy. Pour the toffee sauce into a pitcher.

5) In a large skillet, melt the butter and the brown sugar. Add the apples and cinnamon and cook over moderately high heat, turning the apples once or twice, until they are tender and caramelized, about 10 minutes. Add the water to dissolve the caramel in the skillet, then transfer the caramelized apples to a plate.

6) Slice the cake and serve with the caramelized apples, toffee sauce and vanilla ice cream.

*Make Ahead: The unmolded cake can be stored in an airtight container overnight at room temperature. The toffee sauce can be refrigerated for up to 1 week; reheat gently before serving. The apples can be made up to 2 hours ahead and kept at room temperature.

Recipe: Food & Wine

Martha, Martha, Martha!

I'm always in the market (literally and figuratively) for a mind-blowing taco recipe.  And after discovering this bad boy from Martha Stewart (you go girl!), I took myself out indefinitely.  

Pair this meal with an ice cold beer and thank me later.  

Bean and Fish Tacos

Servings: 4-6

Ingredients:

1 Vidalia onion, thinly sliced into rings

2 limes, 1 juiced and 1 cut into wedges

Coarse salt

1/3 cup finely chopped scallions (about 6)

3 tablespoons finely chopped jalapeno chiles (about 2)

3/4 cup finely chopped fresh cilantro, plus sprigs for serving

2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided

3/4 pound meaty fish fillets, such as mahimahi (I used halibut)

2 cups cooked beans, plus 1/4 cup cooking liquid (I used canned cannellini beans)

8 to 12 corn tortillas, toasted briefly over an open flame and wrapped in a cloth, for serving

4 ounces cotija or ricotta salata cheese, crumbled (3/4 cup), for serving (I used cojita)

4 radishes, thinly sliced, for serving (I didn't use radishes)

1 head romaine lettuce, trimmed and shredded (2 cups), for serving

Directions:

1) Preheat broiler with rack 8 inches from heat source. Toss onion with lime juice and a pinch of salt. Let stand at least 10 minutes and up to 1 hour.

2) Meanwhile, mix scallions, jalapenos, chopped cilantro, a pinch of salt, and 2 tablespoons oil. Transfer 1/2 cup to a small bowl (set remaining mixture aside), and stir in remaining 2 teaspoons oil. Rub all over fish.

3) Reheat beans and their liquid. When hot, stir in 3 tablespoons reserved scallion-cilantro mixture. Remove from heat; cover.

4) Broil fish, flipping when scallions and cilantro begin to brown, about 6 minutes. Continue to cook until opaque throughout, about 4 minutes more.

5) Serve beans and fish with tortillas, remaining scallion-cilantro mixture, lime wedges, onions, cheese, radishes, and lettuce.

PC and recipe: MarthaStewart.com

Forrest Gump

They say the key to a man's heart is through his stomach.  And since I know it holds true for my husband, I thought it would be only fitting to celebrate my best guy friend's birthday by making him a special home-cooked meal. I included all of his favorites-a hearty Fall soup (pumpkin), lots of good bread (butter Parmesan toasts), something shockingly unfancy but tasty: sundried tomato and feta meatloaf, carbs: Greek potatoes, and his all-time favorite dessert from Joe's Stone Crab (his home away from home): Peanut Butter Pie.  I could go on and on about Peanut Butter Pie just like Bubba and his shrimp but I know we don't have all day so I'll leave you with these two words: Make it.

Ingredients:

Hot Fudge Sauce:
1/3 cup heavy cream
1/4 cup light brown sugar
1/4 cup light corn syrup
2 tbsp unsweetened cocoa powder
1/8 tsp table salt
2 tsp vanilla extract
4 oz semisweet chocolate, finely chopped

Peanut Butter Pie
8 oz cream cheese, at room temperature
3/4 cup confectioners' sugar, plus 2 tbsp divided
3/4 cup creamy peanut butter, at room temperature
1 cup heavy whipping cream, plus whipped cream, for garnish, optional
1 tsp vanilla extract
2 oz shaved milk chocolate
chopped peanuts, optional

Other:
1 9" baked chocolate or graham cracker pie crust
Optional: 1/2 cup chopped peanuts

Directions:
Sauce:  Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.

Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes. In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form. Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate (and chopped peanuts if desired) and freeze for 4 hours.  When ready to serve, drizzle each piece with the hot fudge sauce.

PC: FoodNetwork.com, Recipe courtesy of the Neely's

There's No Place like Home

After a recent night out at RPM, one of Chicago's hottest Italian eateries, I had to recreate their eggplant parm at home since I haven't been able to get it out of my head.  Lucky for me, my Mother-in-Law has a recipe in her arsenal that will knock your socks off and even though it's a lot of work (frying tens of eggplant slices and making fresh sauce) the payoff is worth every second of your precious time.  Best of all, you'll now have a foolproof recipe that tastes authentic and is better than a night out on the town. (Sorry RPM).

  I pair it with my favorite spicy caesar salad, a nice bottle of cab, and my most forgiving sweatpants.

Eggplant Parmesan with Crispy Breadcrumb Topping:

Ingredients:

3 tbsp EVOO, plus 2 cups for frying

1 onion, finely chopped

3 garlic cloves, very finely chopped

Two 28-ounce cans whole, peeled Italian tomatoes, drained

Kosher salt/freshly ground pepper

8 small eggplants (1/2 lb each) cut lengthwise 1/2" thick

3 tbsp coarsely chopped basil

1 lb lightly salted fresh mozzarella, thinly sliced and torn into small pieces

1 cup freshly grated Parmigiano-Reggiano cheese

3 tbsp dry bread crumbs

1. In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Using your hands, crush the whole tomatoes into the skillet. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the sauce is very thick, about 25 minutes. Transfer the tomato sauce to a food processor and puree until smooth. Season with salt and pepper.
2. Meanwhile, in a very large skillet, heat 1/4 inch of olive oil. Season the eggplant slices with salt and pepper. Working in several batches, cook the eggplant over moderately high heat, turning once, until golden on both sides, about 8 minutes per batch; add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels.
3. Preheat the oven to 400°. Spread 1 cup of the tomato sauce in a 9-by-13-inch glass or ceramic baking dish. Arrange one-third of the fried eggplant slices in the baking dish and sprinkle all over with 1 tablespoon of the chopped basil. Top with one-third of the torn mozzarella and sprinkle with 1/3 cup of the grated Parmigiano-Reggiano. Repeat this layering twice. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving.

Spicy Caesar Salad

Ingredients:

1/2 baguette, sliced 1/3" thick

1/4 cup EVOO, plus more for brushing

1/2 cup mayonnaise

4 oil-packed anchovy fillets, drained and chopped

2 tbsp fresh lemon juice

2 large garlic cloves, coarsely chopped

1 tsp dijon mustard

freshly ground pepper

6 slices lean bacon (3 oz)

1 1/2 lbs romaine lettuce, torn into large bite-size pieces

1 long red chile, seeded and thinly sliced crosswise

1/4 cup freshly grated Parmesan cheese

1) Preheat the oven to 400 degrees.  Spread the baguette slices on a baking sheet and lightly brush both sides with olive oil.  Bake for about 5 minutes, or until golden brown.  Let the toasts cool, then break into large pieces.

2) Meanwhile, in a food processor, combine the mayo, anchovies, lemon juice, garlic, and mustard and blend until smooth.  With the processor on, slowly pour in the 1/4 cup olive oil.  Season the dressing with pepper.

3) In a large skillet, cook the bacon over moderate heat until browned and crisp, about 3 minutes per side.  Drain and slice crosswise 1" thick.

4) In a large bowl, toss the romaine with the sliced chile, croutons, and the bacon.  Add the dressing and toss.  Sprinkle with Parmesan over the salad, toss again and serve right away.

Make ahead: The dressing can be refrigerated overnight.

PC: Foodandwine.com  

Comfort Cups

Meatloaf Cups

Mac N' Cheese Cups:

Since my discovery of kid's food cups, I've been on a mission to see how many possible meals I can create in a muffin pan.  My last two experiments, Meatloaf and Mac n' Cheese Cups, were as delicious as they were successful with my twins, and the best part of all is that I have a freezer-full of leftovers for rainy days in our near future.

Taste of Home's Meatloaf Cups:

Servings: 10 meatloaf cups

2 eggs, lightly beaten

1/4 cup milk

1/4 cup ketchup

1/2 cup crushed cornflakes

4 tbsp dried minced onion

1 tsp prepared mustard

1 tsp salt

1/4 tsp pepper

2 lbs lean ground beef (90% lean)

-additional ketchup for dipping

In  a large bowl, combine the first eight ingredients.  Crumble beef over mixture and mix well.  Press into 12 foil-lined or greased muffin cups.  Bake at 350 for 25 minutes until an internal thermometer reaches 160 degrees.  Serve with ketchup.

Giada's Mac N' Cheese Cups:

Servings: 6-8 servings

Vegetable cooking spray

2 cups dried bread crumbs, divided

1 tbsp olive oil, plus extra for drizzling

8 oz ground turkey or chicken, preferably dark meat

1/2 tsp kosher salt, plus extra for seasoning

1/4 tsp freshly ground black pepper, plus extra for seasoning

8 oz small pasta (such as pennette, shells or elbows)

2 cups grated Parmesan

1 1/2 cups grated white cheddar

1 cup cherry tomatoes, quartered

2 cups chopped broccoli, blanched* see note

1 lb asparagus, cut into 3/4" pieces, blanched* see note

Preheat the oven to 375 degrees.  Spray 2 (12-cup) muffin or cupcake pans with vegetable cooking spray.  Using 1 cup of the bread crumbs, coat the inside of each muffin cup with crumbs, shaking off any excess. 

In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.  Add the ground turkey or chicken, 1/2 tsp salt, and 1/4 tsp pepper.  Cook, stirring frequently, until cooked through, about 5-8 minutes.  Set aside and cover to keep warm.

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cooked until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.  Drain and add to a large bowl.  Stir in the cooked turkey and the cheeses.  Season with salt and pepper, to taste.  Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full.  Arrange a few pieces of tomato, broccoli, and asparagus into each cup.  Top with a thin layer of remaining bread crumbs and drizzle with olive oil. 

Bake until golden brown, about 15-20 minutes.  Let cool for a few minutes and carefully unmold with a spoon on a serving platter. 

*Cook's note: To blanch vegetables, bring a large saucepan of salted water to a boil over high heat.  Add the veggies and cook for 1-2 minutes until very crisp.  Using a small strainer, remove veggies and immediately plunge into a bowl of iced water. Drain and use.

PC: Tasteofhome.com and foodnetwork.com

Dirt Cups

My girlfriend Allyson claims she isn't the crafty type, yet she'll show up to playgroup with adorable dirt cups for the kids or host a girl's dinner with the most creative centerpieces you've ever seen (think chalkboard mugs lining the table filled with gorgeous flowers and rolling pin place cards). 

Her latest craft-dirt cups-was a huge hit with our playgroup and I thought I'd pass it along since it's perfect for Halloween. And let's be honest, it's adult-friendly too.

Kraft Dirt Cups:
Serves: 10

Ingredients:
1 pkg JELL-O (3.9 oz) Chocolate instant pudding
2 cups cold milk
1 tub (8 oz) COOL WHIP Whipped Topping, thawed
15 Oreo Cookies, crushed
10 worm, chewy fruit snacks

Beat the pudding mix and milk in large bowl with whisk for 2 minutes. Let stand 5 minutes. Stir in COOL WHIP and 1/2 cup cookie crumbs.  Spoon into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.

Refrigerate for 1 hour. Top with fruit snacks just before serving.

Thanks Allyson!

PC: Kraftrecipes.com

Playdate 5.0

Any parent can attest that when 3 PM hits, there is still a lot of day to be had. Since some afternoons tend to drag, I love to spice them up with a "make your own pizza" party for my kids.  I invite over their friends, buy pre-made dough, sauce, and cheese from Whole Foods, and let the kids stretch, roll, poke, and play with the dough.  Afterwards I usually throw theirs out (toddlers tend to throw it on the floor more than anything), and make a large pizza for their dinner. (If they actually don't throw it on the floor then bake it using my simple directions below).

Scared to make homemade pizza? Don't bother-it's easy peasy. Just buy pre-made dough from Whole Foods or your local pizzeria and follow my simple directions:

1) Throw your pizza stone into your oven and turn the temperature to 500 degrees.  Try to let it heat up for 30 minutes if possible.

2) Give each child a small ball of dough to play with.  Show them how to roll it, poke it, stretch it, and smush it. 

3) While they're playing, roll out your own large pizza on a floured surface (try to make the pizza around 12"-14").  Throw it on the pizza stone (and stretch it out so it stays large).  Poke it all over with a fork so it won't puff up in the oven.

4) Bake it for 3 minutes. 

5) Remove it from the oven and add pizza sauce and cheese (and any additional ingredients).

6) Bake for an additional 9 minutes (pizza should be golden brown and cheese will be bubbly).

7) Remove from the oven, slice and serve. 

I always have fresh fruit on hand as well as chicken fingers for picky eaters. 

PC: Tonyastaab.com

Cheeseburger in Paradise

After months of serving my twins deconstructed burgers nightly (browned turkey, beef, or chicken mixed with ketchup, shredded cheese, and avocado), I discovered Cheeseburger Cups and they've changed my life in terms of clean up.  My kids gobble them down like a Thanksgiving turkey and I feel satisfied knowing that they're reaping the nutritional benefits of eating meat.  

*Feel free to substitute ground turkey or chicken.  And go for the fattier cuts (like the thigh). Your kids need the fat for brain development.

Cheeseburger Cups:

Ingredients: 1 lb ground beef (I use grass-fed 85% lean, when possible)
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp prepared mustard
1 1/2 tsp Worcestershire sauce
1 tube (12 oz) refrigerated buttermilk biscuits
1/2 cup shredded american cheese

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the ketchup, brown sugar, mustard, and Worcestershire sauce.  Remove from the heat; set aside.

Press each biscuit onto the bottom and up the sides of a greased muffin cup.  Spoon beef mixture into cups; top with shredded cheese.  Bake at 400 for 14-16 minutes or until brown.  Yield: 5 servings

PC and recipe: Taste of Home

Eat your Greens

Looking for a new salad? Here are two of my new favorites.  If you don't have the time to make the dressing, go for balsamic vinaigrette.  It works just as well.

Baby Lettuces with Feta, Strawberries and Smoked Almonds:
*make sure to use smoked and not regular almonds... it makes all the difference

Ingredients: 2 tsp dijon mustard
1 tsp honey
1 small shallot, minced
2 tbsp red wine vinegar
1/3 cup EVOO
Salt
Freshly ground pepper
12 cups packed assorted baby lettuces (about 6 oz)
1 quart strawberries, hulled and halved
4 oz feta (preferably French), crumbled (1 cup)
1 cup smoked almonds,

In a small bowl, stir together the mustard, honey, shallot and vinegar.  Stir in the EVOO and season with salt and pepper.  Put the lettuces in a big bowl.  Add the strawberries, feta and almonds.  Drizzle the dressing over the salad, toss well and serve.

Nectarine and Blue Cheese Salad with Plum Vinaigrette:

Ingredients: 2 black plums, halved, pitted, chopped
1/2 cup EVOO
4 tsp ume plum vinegar or red wine vinegar
kosher salt, freshly ground pepper
12 cups (lightly packed) mixed greens (such as arugula or frisee)
4 nectarines or peaches, halved, pitted, cut into eighths
8 oz firm blue cheese, such as Cabrales, sliced
1/2 cup almonds, preferably Marcona


Bring plums and 3/4 cup water to a boil in a small saucepan. Reduce heat to medium-high and simmer, stirring occasionally and mashing plums with the back of a spoon, until plums have completely broken down, about 15 minutes.  Pour plum mixture through a fine-mesh sieve set over a small bowl, pressing on solids to extract as much purée as possible; discard solids in sieve. Let purée cool.  Add oil, vinegar, and 2 Tbsp. water to purée; whisk to blend. Season dressing to taste with salt and pepper. Divide greens among plates. Scatter nectarines, cheese, and almonds over, dividing equally, and drizzle some of dressing over. Season with salt and pepper.DO AHEAD: Dressing can be made 1 week ahead. Cover and chill.

***This vinaigrette also goes well on a salad with apricots, goat cheese, and pistachios.

PC: Food and Wine and Bon Appetit

California Chili

The minute the leaves start to change, the only thing I crave more than Fall clothes is a hearty bowl of chili. Since I love trying modern classics, I decided to try Giada's California Chili and let's just say it was love at first bite.  The quinoa and toasted pine nuts add the most perfect crunch to the spicy and savory chili.  Like always, I served it with Ina's corn muffins (I keep them in the freezer), and crushed blue tortilla chips, white cheddar, and onions.  It was a Sunday love fest.

Recipe:

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 large cloves garlic, smashed, peeled and chopped
• 2 large poblano chiles, stemmed, seeded and diced
• 1 celery stalk, chopped
• 1 large onion, chopped
• 1 1/2 pounds ground turkey (dark meat)
• 1 tablespoon all-purpose flour
• 4 tablespoons tomato paste
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons (packed) dark brown sugar
• 1 teaspoon dried Mexican oregano, crushed
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 3 cups low-salt chicken broth (preferably organic)
• One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
• Simplest Quinoa and Pine Nut Pilaf, recipe follows
• Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

• 1 1/4 cups whole grain quinoa (about 7 ounces)
• 1 3/4 cups low-salt chicken broth (preferably organic)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh cilantro or Italian parsley
• 1/3 cup pine nuts

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

PC: Foodnetwork.com

Spaghetti Burger

What do you do when you feel like a hearty bowl of spaghetti yet your husband feels like a juicy burger? You combine them (of course) to create a sensational Spaghetti Burger! Thanks Rachael Ray for letting me kill two birds with one stone with this quirky, yet awesome, burger combo. (It's all about the compromise, I tell you).

On the same note, this burger is spicy and the real deal.  I served it with roasted eggplant wedges to keep it balanced.  I'll definitely be making it again and again.

The Recipe:

Ingredients:
1 lb ground beef
1 lb sweet Italian Sausage, casings removed (I used 1/2 lb hot turkey sausage)
2 cups cooked spaghetti, coarsely chopped
1/2 cup plus 2 tbsp grated Parmesan cheese
1/2 cup jarred marinara sauce
4 tsp finely chopped garlic (about 3 cloves)
1 tbsp Cajun seasoning blend
6 tbsp butter, at room temperature
12 slices sourdough (I used sourdough hoagies, scooped out)
**Sky's addition: sliced provolone and extra marinara sauce for topping

Directions:

In a large bowl, combine the beef, sausage, and spaghetti.  Add the parmesan cheese, marinara sauce, 2 tsp garlic and the Cajun seasoning.  Mix well and form into 6 oval-shaped patties.

Preheat the stovetop grill (or grill pan) on medium heat.  In a small bowl, mix the butter and remaining 2 teaspoons garlic.  Spread the butter on both sides of each bread slice and grill until toasted, 1 to 2 minutes per side.  Set aside.  Grill the patties for 6-7 minutes per side.  Top the bread slices with a patty, sliced cheese and a dollop of heated marinara sauce.  Set the remaining bread slices into place.

Serve with roasted eggplant wedges or baked french fries.

Recipe courtesy of Rachael Ray
PC: Rachaelraymag.com

Asian Made Simple

Asian food is one of my favorite go-to's for week night cooking.  It's flavorful, comforting, and therapeutic since it requires a lot of chopping and handling.  After sampling a few of my friend's flavorful dishes at a recent Cooking Club, I'm never at a loss for a better-than-takeout meal.

Baked Sweet and Sour Chicken
Servings: 3

Ingredients:
3-4 boneless chicken breasts
salt/pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce:
3/4 cup sugar
4 tbsp ketchup
1/2 cup distilled white vinegar
1 tbsp soy sauce
1 tsp garlic salt

Preheat the oven to 325 degrees.  Rinse the chicken, pat dry, and season with salt and pepper (1 good pinch of each).  Coat the chicken in cornstarch and then the egg.  Heat the oil in a large skillet and cook the chicken in two batches until browned (the chicken will not be fully cooked through).  Place the chicken in a greased 9x13 pryex.  In a separate bowl, mix the ingredients for the sweet and sour sauce and pour evenly over the chicken.  Bake for one hour and turn every 15 minutes.  Serve with brown or white rice and enjoy!

Recipe courtesy of Allyson Becker from Lifeasalofthouse.blogspot.com

P.F. Chang's Mongolian Beef
Servings: 2
12 oz sliced beef tenderloin (Whole Foods will do this for you)
1 tbsp soy bean oil (I used olive oil)
1 tsp garlic
2 oz soy sauce
2 tbsp sugar
1 tsp rice wine
2 oz green onion sticks, 3" long

Heat the oil in a saute pan.  Add the beef and cook for 30-60 seconds or until cooked.  Beef should be slightly browned around the edges and gray throughout the rest of the surface.  Add the garlic and toss for about a minute.  Add the rice wine, soy sauce, and sugar and bring to a boil.  Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef (it should take around 5 minutes).  The pan should be dry before proceeding.  Add the green onion and toss into beef.  Serve with rice.

Recipe courtesy of Emily Hoffman from P.F. Changs

Martha's Cashew Chicken
Servings: 4

1 1/2 pounds boneless, skinless chicken breast, cut into 1" cubes
1 tbsp cornstarch
coarse salt and ground pepper
2 tbsp vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1" pieces
2 tbsp rice vinegar
3 tbsp hoisin sauce
3/4 cup raw cashews (4 oz), toasted

In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.  In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat.  Cook half the chicken, tossing often, until browned, about 3 minutes.  Transfer to a plate.  Add remaining oil and chicken to skillet along wtih garlic and white parts of scallions.  Cook, tossing often, until chicken is browned, about 3 minutes.  Return first batch of chicken to pan.  Add vinegar, cook until evaporated, about 30 seconds.  Add hoisin sauce and 1/4 cup water, cook, tossing, until chicken is cooked through, about 1 minute.  Remove from heat.  Stir in scallion greens and cashews.  Serve immediately over white rice, if desired. 


PC: Tablefortwoblog.com, pfcb.com, Martha Stewart

Star Power

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Last night I combined two of my favorite Food Network stars' recipes to create a perfectly balanced and delicious Greek-like meal.  Although the meatloaf isn't a traditional Greek dish, the feta and sun-dried tomato tie it all together to give it that major Opa! factor. 

For those of you short on time, this dish is great because you can prepare it in advance and pop it in the oven when you're busy bathing your kids and putting them to bed.  Allow an hour for cooking. 

 Giada's Turkey Meatloaf with Feta and Sun-dried Tomatoes

Bobby's Greek Potatoes with Lemon Vinaigrette

PC: GiadaDelaurentis.com & Sweetandsaucy

For the Kiddos

Cooking for my boys (husband included) is my favorite thing in life. So it's no surprise that I make elaborate meals 4-5 nights a week for both man and baby. 

Last night I took out my trusty cookbook, The Baby and Toddler Cookbook and made Cheesy Pasta Wheels that ended up being part of the adult dinner as well.  Like any quality kid-friendly recipe, it was simple to make and is versatile since you can use whatever vegetables your kids will eat.  I used Jack and Wyatt's favorites: summer squash, zucchini, and broccoli and it was a success (which isn't always the case).   

Here's the cookbook (sold at Williams-Sonoma)

And here's the recipe: 

Cheesy Pasta Wheels

Ingredients:

1 cup dried wheel-shaped pasta or macaroni

1 cup chopped broccoli florets (or veggie of your choice, cut into bite-size pieces)

3 tbsp heavy cream (I used whole milk)

1 tbsp unsalted butter

1/2 cup grated parmesan cheese

Bring a saucepan three-fourths full of lightly salted water to a boil.  Add the pasta and cook for 8 minutes, then add the broccoli to the pasta, stir and continue to cook until both the pasta and broccoli are tender but not mushy, 2-3 minutes longer.  Drain well in colander, shaking out excess water.

Leave the pasta and vegetables to drain in the colander and return to the saucepan to the stove.  Add the cream and butter to the saucepan and simmer over medium heat until the butter is melted and the cream is bubbling.  Remove from heat and stir in the cheese.  Return the pasta and vegetables to the pan and stir gently to mix well.  Let cool slightly before servings.  

Refrigerate in an airtight container for up to 2 days.  

Other veggie ideas: asparagus, peas, or cauliflower. 

PC: My Baby Bites

Summer Sundae

One of my favorite things about Summer is farm fresh fruits and vegetables available everywhere you turn.  So no matter what's on my nightly dinner menu, I always include a seasonal roasted veggie that my husband and I inhale like potato chips.  

After a dozen or more meals of the same old (delicious) roasted Summer veggies, I tried Food & Wine's *Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco and became instantly obsessed.  The lime and honey-chipotle combo creates a magical combination that will make you forget you're eating your broccoli 'like a good boy (or girl)'.  Finally, the queso fresco ties it all together as the cherry on top of this vegetable sundae. 

*Since I didn't feel like slaving over the grill after putting my boys to bed, I roasted the broccoli instead at 400 degrees for about 45 minutes (flipping it every so often). It was divine and is definitely my new favorite side. 

PC: Confections of a Foodie Bride

Pin!

After months of hearing about Pinterest from all of my Mom friends, I finally jumped on the bandwagon and I have to say I'm smitten.  I've never experienced a site that satisfies all of my needs in one place... Facebook who?

Tonight I made a total stranger's Blackened Chicken with Cilantro Lime Quinoa and it was pintastic!  It is so good that it'll not only be part of my weekly lineup, but I would even serve it to guests.  I threw in some roasted summer squash with manchego and boiled corn since I had made it for my kids and topped it off with a dollop of avocado/sour cream sauce.  

Here's the recipe that serves 2.  You must try it!

Ingredients:

2 boneless, skinless chicken breasts

1/2 tsp paprika

1/4 tsp salt

1/4 tsp pepper

1/4 tsp chili powder

1/4 tsp garlic powder

1/4 tsp cumin

1 tsp olive oil

1 tsp butter

2 cups low sodium chicken stock

1 cup quinoa

juice and zest of 2 limes

dash salt/pepper

2 tbsp cilantro, chopped (optional)

Other: Avocado sauce

1 avocado

2 tbsp sour cream 

1/2 juice of a lime

salt/pepper

Directions:

1) Prepare quinoa as directed (I use chicken stock over water).

2) While quinoa is cooking, combine all of the dry ingredients in a small bowl (paprika through cumin).
3) Rinse the chicken breasts, pat dry, and cover each breast with seasoning-front/back.

4) Add the olive oil and butter to a pan (I used a nonstick pan with a lid).  Heat over medium/high heat for about a minute and add the chicken breasts.  Cook for about 7 minutes per side with the lid on.  I kept flipping mine so each side wouldn't get too burned.

5) After the breasts are fully cooked (they should register at least 165 degrees on your thermometer), remove and allow to rest for five minutes before serving.

6) When the quinoa is finished cooking, transfer to a bowl and add the zest and juice of two limes and salt/pepper to taste.  (You can make this a few hours in advance to cut down on time). 

7) Remove the flesh of one avocado and add the sour cream, 1/2 the juice of a lime, and salt and pepper to taste.  Mix together.

8) Plate the quinoa and add the blackened chicken with a dollop of avocado sauce.

Follow me already.

PC: Yours Truly 

Recipe: Sarcastingcooking.com