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

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

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  

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

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

Da Bears Menu

Last Monday my husband and I hosted 15 of our friends for a night of da Bears and chili.  Since one of my friends is pregnant, another is breastfeeding, and another can't eat pork, I made two sets of chili so no one would go hungry. Here's what was served:

7 Layer Dip (by the Pioneer Woman) to start:

Giada's Chicken Chili: 

Beef and Chorizo Chili: 

***I substitute ground round for stew meat

Mac N' Cheese with Pancetta: a true crowd pleaser

(I add a few dashes of nutmeg)

Ina's Corn Muffins: equally delicious

(I add a 1/2 cup of drained sweet yellow corn to the batter)

Dessert: 

Sweet Mandy B's Cupcakes:

Lucky for me, the Bears won and the food was a hit so it was a good night had by all.  

 PC: Pioneerwoman, browniebites, green local living, bon appetit, food network, formerms

Spaghetti and Spicy Turkey Meat Sauce

I think everyone at some point or other has made spaghetti with meat sauce. It's easy, comforting, and a staple in most homes.  After trying dozens of recipes, I finally found one that I love. It has the perfect amount of heat and flavor that turkey meat usually lacks, and as Rachel Ray promises can be prepared in 30 minutes or less.    

Spaghetti and Spicy Turkey Meat Sauce

-Rachel Ray

Serves: 4

1 pound whole wheat spaghetti

2 tbsp EVOO

1 onion, chopped

2 cloves garlic, chopped

1 pound lean ground turkey

salt/black pepper

One 28 oz can San Marzano Crushed Tomatoes (or you can use diced tomatoes)

1 tsp crushed red pepper

1/4 cup chopped parsley (I used about 1/2 tsp dried parsley)

I also added a dash of oregano

2 tbsp grated parmesan, plus more for serving

In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1 cup pasta cooking water.  Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat; add the onion and cook until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Increase the heat to medium-high, crumble in the turkey, season with salt and black pepper and cook until the turkey is just no longer pink, about 5 minutes. Stir in the tomatoes and crushed red pepper and cook, stirring occasionally, until thickened, about 15 minutes. Stir in the parsley and cheese. Toss the pasta with the sauce and 1/2 cup reserved pasta cooking water, adding more water to thin the consistency, if desired. Serve immediately with more cheese.

 PC: Food Network

Kabob Night

I grew up loving kabobs.  We used to make them year-round on our outdoor and indoor grill and to this day not a week goes by when I don't crave them.  When yesterday's craving set in, I made Chicken and Veggie Skewers with Homemade Tzatziki and Peanut Sauce from Bibby's Backyard BBQ and it was absolutely delightful.   The meal is hearty, delicious, and comforting and is perfect for a weeknight meal or else entertaining guests.  I served mine with whole wheat couscous and grilled pita on the side and my only regret is that I didn't make extra for leftovers.
  

Chicken and Veggie Skewers with Homemade Peanut and Tzatziki Sauce:

Serves 4:

Chicken Kabobs:

2 lbs boneless, skinless chicken breasts, cut into 1" pieces

1/2 cup olive oil

3 tbsp red wine vinegar

2 tbsp lemon juice

1 tsp oregano

salt/pepper

Whisk together all of the ingredients, besides the chicken, in a large bowl.  Add the chicken and toss to coat. Allow to marinate in the refrigerator for a few hours before grilling.

*If you're using wooden or bamboo skewers, be sure to soak them in water for 30 minutes before grilling.  When ready to grill, place on a pre-heated grill and cook for about 7-10 minutes per side until done. 

Veggie Kabobs:

1 cup chopped peppers

1 cup chopped red onion chunks

1 cup button mushrooms

1 cup zucchini chunks

1 cup cherry tomatoes

Thread veggies on skewers.  Brush with olive oil and season with salt and pepper.  Cook on a grill until all veggies are lightly charred all over, about 10 minutes.  Serve alongside chicken kabobs.

Tzatziki Sauce:

1 1/2 cups greek yogurt

1 small cucumber, peeled, seeded, and chopped

1 heaping tsp minced garlic

1 tsp lemon

1 green onion, sliced thinly

1 tsp oregano

salt/pepper to taste

Feta-optional

Mix the ingredients together in a bowl and refrigerate for 2-8 hours before serving

Peanut Sauce:

1 cup chunky peanut butter

1/4 cup soy sauce

1/2 tsp garlic

1 tbsp lemon juice

1/2 tsp ground ginger

1/4 cup-1/2 cup warm water

Whisk all of the ingredients together in a bowl.  Add the water last to thin out the sauce.  You may not need all of it.  Serve at room temperature.

Serve with couscous and grilled pita

If you're like me and don't have access to an outdoor grill, be sure to invest in this Calphalon Nonstick Grill Pan.  I use it for everything!

Whole Foods, ILoveChickenWings.com, Foodnetwork.com, Cookingwithsugar.com, gettyimages.com, amazon

Garlic, Chipotle, and Scallion Burgers

Turn an ordinary burger into an extraordinary one with the addition of three simple ingredients.  Introducing my new favorite burger of all time: Garlic, Chipotle, and Scallion Burgers from my trusty cookbook, The New Best Recipe. 

I serve them on whole wheat buns and top them with lots of fresh avocado.  As for sides, nothing (in my opinion) beats good old baked sweet potatoe fries and asparagus to round out the fat in the burger. 

Recipe:

Servings: 4

1 1/2 lbs ground lean chuck

1 tsp salt

1/2 tsp pepper

3 unpeeled garlic cloves

1 tbsp minced chipotle chili in adobo sauce

2 tbsp minced scallions

Other:

4 whole wheat sandwich buns

1 ripe avocado, sliced

fries of your choice

1 lb baked asparagus

Toast the garlic in a small dry skillet over medium heat, shaking occasionally until fragrant and color deepens slightly, about 8 minutes.  Once cool enough to handle, peel and mince.  Break up the chuck and sprinkle with salt/pepper.  Mix the garlic, chipotle, and scallions into the meat.  Divide into 4 equal portions and toss from hand to hand to form a ball.  Flatten to 1".  Press down on the center of each patty, creating a divot. Grill the burgers divot-side up, uncovered without pressing down for about 2.5 minutes.  Flip and cook for another 2 minutes for rare, 2.5 minutes for medium rare, 3 minutes for medium, and 4 minutes for well done. 

Asparagus: Clean and dry the asparagus.  Pop off the ends, throw on a baking sheet, and spray with Pam and kosher salt.  Bake at 400 degrees for 20 minutes exactly. No more or less.

Fries: prepare as packaged.

Sky's 'Week in a Day'

Over holiday break I watched Rachel Ray prepare a full week's worth of meals in a one hour show, and I thought to myself, this is totally up my alley! Now that my energy levels vary from day to day and all I crave is a nice, home-cooked meal, why don't I try this?  So when I returned on Sunday I set off to the market with recipes in hand in hopes of becoming a food star in my very own home. (Even though my husband already regards me as a shining star), I have to say that it was a pretty easy feat and there's truly nothing better than having a home-cooked meal on nights that you don't have the time or energy to put in the work.

So here's what I made:

Dinners # 1 & 2: Black Bean and Chorizo Chili  (We ate this on Sunday and Monday night)

I featured this chili last year and it's by far my favorite.  I substitute nitrate-free chicken sausage for chorizo (when I'm pregnant), and use half ground round/half ground turkey meat instead of beef stew meat.  I do this because I personally don't like chunks of real meat in my chili. This recipe yields 10 servings, so if you're a party of 2, it could last you 5 nights.  Or else 1-2 nights and you can freeze the leftovers.

-Serve it with sliced avocado, american cheese, chopped onion, crushed tortilla chips and fresh corn bread.

Corn bread: I often use a mix that I have in the pantry with other ingredients that I always have on hand (like milk, oil, and eggs).  This time I actually used the recipe from the back of the Corn Flour mix since I had to buy it for the chili.

Dinner #3: Turkey Tacos with Refried Beans (We ate this on Tuesday night)

When I browned the turkey meat for the chili, I added on an extra 1 3/4 lbs of turkey knowing that I would use part of it for a night of tacos and the other for spaghetti casserole.  For turkey tacos, I don't use anything fancy but the trusty Ortega taco kit.  And since I already had the toppings on hand from the chili (avocado, shredded lettuce, tomato) all I needed was salsa and refried beans from my pantry. How easy is that?

+

Dinner # 4: Easy Spaghetti Casserole (Wednesday night's dinner)

On Sunday, I took the remaining 3/4 lb of browned turkey meat and mixed it with a bottle of San Marzano marinara sauce I had on hand (about 8-10 oz sauce).  I doctored it up with some salt, oregano, and garlic powder, and threw in some sauteed chopped onion and garlic.  Since I wasn't sure if the sauce would stay in my fridge, I threw it in the freezer until Wednesday morning when I allowed it to thaw out.  All I needed to do then was boil some whole wheat spaghetti (8 oz), mix it with the sauce, and throw it in a 8" x 8" casserole and top it with parmesan and shredded mozzarella. You just bake it in the oven at 400 for 35 minutes until it's piping hot. I also baked some frozen broccoli since I had it in the freezer.  This casserole was inspired by my Grandma Rose who used to make it for Mom as a kid. 

Dinner #5: Grilled Cheese and Tomato Soup

I figured that by Thusday we could 'cheat' and just eat some Campbell's Tomato Soup along with a grilled cheese made in our panini maker.  I'll use Whole Food's 9 grain bread with some American cheese and a little butter and call it a day. 

Dinner #6: We're going out. I need a change of pace.

PC: Cooking.com, Today's Turkey, mybrands, Everything and Nothing, Uncommon goods.

Burrito Bowl

Thanks to Closet Cooking I have another easy Mexican meal under my belt: the deconstructed burrito aka the Burrito Bowl.  This hearty meal includes everything you'd find in your typical burrito: cilantro lime rice,  spicy black beans, fresh pico de gallo, and tequila lime chicken all topped with sour cream and grated jack and cheddar cheese.

Even better, no utensils are required-just serve tortillas instead.

And to make this meal healthy, just use brown rice, low fat sour cream and cheese and stick to your serving size.

PC: Closet Cooking

Skinny B-tch

I often turn to Mexican when I want a no-fuss weeknight meal that will taste good and do good for my body. My latest find: Old El Paso (Chicken or Steak) Fajitas. With only 4 ingredients to be purchased at the grocery including the kit itself, fajitas have never looked so good, and to be honest I've never felt so good... about a weeknight meal.

 I pair mine with refried beans (out of the can) and sliced avocado.  It's delightful, beyond simple as it takes around 15 minutes to make, and best of all, you wake up the next morning feeling skinny-mini! It's my kind of meal.

Here's what to look for at the grocery:

And here's how beautiful your meal could look:

Dinner doesn't have to stress you out! Just go the Old El Paso route.

PC: Old El Paso, Kalyn's Kitchen

Old Faithful

I've come to realize that cooking is a lot like the golf... the minute you think you have it down, you crash and burn and have to start all over.  After a few recent failures in the kitchen, I decided to take a one week break and it was exactly what I needed. No cooking, no blogging, nothing.

 When I was finally ready to jump back on the horse, I decided to use reliable recipes so that my ego wouldn't suffer anymore blows.  The result was a beautiful (and delicious) meal and most importantly a great time had by all.  What more could you ask for? Sometimes, you just have to go back to the basics to find yourself. 

Here's the meal we served our loving cousins last night:

Appetizers:

A small cheese plate (courtesy of our guests) and Sky's (leftover) Mini Meatloaf Sliders

To start:

Otto-Inspired Salad: Romaine & Red Onion with shaved Manchego 

(see below for my recipe)

With a Pretzel Baguette

(New from Whole Foods)

Soy Vay Veri Veri [Reliable] Teriyaki Skirt Steak:

Roasted Jalapeno Potatoes:

(I used russet potatoes instead of fingerling)

Grilled Veggie Plate

(I used burnt broccoli, grilled eggplant, red peppers, and onion)

Dessert:

Crumbs assorted cupcakes (another unnecessary courtesy of our guests)

And Sky's Favorite: S'mores bars:

Recipe:

Otto-Inspired salad:

1 bag of romaine

1 small red onion

1 block of manchego cheese

Dressing:

6 tbsp EVOO

4 tsp red wine vinegar

1/4 tsp salt

pinch of ground pepper

Clean the lettuce and wrap with a paper towel.  Cut into bite-size pieces.  While the lettuce dries, slice the red onion thinly, breaking apart into circles as pictured above.  Combine all of the dressing ingredients in a jar, and shake for about 20 seconds.  Toss the lettuce and red onion with the dressing and serve with shaved manchego cheese.

***Now that I have a leftover pretzel baguette, I'll be making a Rockit Bar and Grill-inspired turkey burger (with avocado, red onion, spicy mayo and sweet potato fries). Stay tuned.

PC: Flickr, Food Network, Simply Paradise Catering, Food Network, Crumbs cupcakes, Baking Bites

Breath of Fresh Air

There's nothing like a good cookbook to get you out of a cooking rut.  Thanks to my sister-in-law, I recently discovered The New Best Recipe from the editor's of Cook's Illustrated and I have to say I'm smitten.  With over 1000 recipes that have been tested 40-50 times a piece, TNBP delivers an unbelievable home-cooked meal that works the first time and every time.  It even offers illustrations, special tips, and step-by-step instructions on how to do anything from choosing the right cut of meat, to carving a Thanksgiving turkey or even frying an egg. 

On Monday night I tried their Meatloaf with Brown Sugar-Ketchup Glaze and I have to say it's the best I've ever had. 

It was so good that last night I served the leftovers on mini brioche buns for our cousins as appetizers.  They were equally impressed.

The New Best Recipe:

Glaze:

1/2 cup ketchup or chili sauce (I used ketchup)

1/4 cup brown sugar

4 teaspoons of cider or distilled white vinegar (I used 2 tsp of white wine vinegar)

Meat Loaf:

2 tsp vegetable oil

1 medium onion chopped (about 1 cup)

2 medium garlic cloves, minced

2 large eggs

1/2 tsp dried thyme

1 tsp salt

1/2 tsp ground black pepper

2 tsp dijon mustard

2 tsp worcestershire sauce

1/4 tsp hot sauce

1/2 cup plain yogurt (I used low fat)

2 lbs of meat loaf mix (or ground beef-what I used)

2/3 cup crushed saltines OR 1 1/3 cups (fresh) bread crumbs (I used Kellogg's Corn flakes bread crumbs)

1/3 cup minced fresh parsley leaves

For the Glaze:

1) Mix all of the ingredients together in a small saucepan; set aside.

For the Meat Loaf:

2) Heat the oven to 350 degrees.  Heat the oil in a medium skillet.  Add the onion and the garlic; saute until softened, about 5 minutes.  Set aside to cool while preparing remaining ingredients.

3) Mix the eggs, thyme, salt, black pepper, mustard, worcestershire sauce, hot pepper, and milk in a medium bowl.  Add the egg mixture to the meat in a large bowl along wtih the bread crumbs, parsley, and cooked onion and garlic; mix with a fork until evenly blended and the meat mixture does not stick to the bowl (If it does stick, add more yogurt, a couple of tablespoons at a time, until the mixture no longer sticks). 

4) Turn the meat mixture onto a work surface.  With wet hands, pat the mixture into a loaf shape approximately 9 by 5 inches.  Place on a foil-lined rimmed baking sheet.  Brush with half the glaze. 

5) Bake until the loaf registers at 160 degrees (about 1 hour).  Cool at least 20 minutes before serving.  Simmer the remaining glaze over medium heat until thickened slightly.  Slice and serve with remaining glaze.

This meal goes well with mashed potatoes, mac n' cheese, and a veggie, like burnt broccoli.

PC: Amazon, The Food Network,

Easy Caprese Ideas:

Caprese salad aka insalata tricolore (the three colors representing the red, white and green of the Italian flag) is one of the easiest tricks in the book.  With fresh produce and cheese, this salad will never let you down.  Most recently, I've added grilled peaches to the mix for a nice Summer twist. 

Take your standard Caprese Salad (tomato, mozzarella, fresh basil, salt, pepper, olive oil):

+

Add some cut up Peaches (grilled or just plain ripe)

And drizzle with a thick balsamic glaze.

Other entertaining ideas:

Caprese Bites:

Caprese skewers: (with grilled bread)

 

or a grilled Peach and Mozzarella Salad:

PC: Tesco, Rachel Black, My recipes, Whole foods, Fine Cooking: