Cooking This and That

My Last Post?

2012-01-28T14:22:00.002-05:00

Hello all to the two people out there still checking the blog for new recipes :)

It has probably become apparent over the last several months that my enthusiasm for posting new and exciting recipes has been waning. The land of food blogs has come a long way since I started back in 2008 and I haven't had the energy or time to keep up. New blogs pop up everyday and everyone who's anyone now has a light box to shoot their food, attends food photography classes and writes witty commentary to accompany their recipes.

So from here on out I will essentially be posting links to the recipes that I have made. I still cook dinner most weeknights and enjoy giving dinner parties large and small so I have recipes waiting to be shared. But I believe that for the time being it is better if I leave it at that. I think it will be a sense of relief to not be thinking about how to photograph my food before I eat it, or to make sure that I am making new meals with regularity so that I can post on a schedule.

Thank you to all of you who have read the blog over the years. I am keeping the blog address online so please feel free to continue to use the archives as well as check back if you want for my recipe links. (I guess I am essentially creating my own personal Pinterest board?) Maybe one day I will return to the land of blogs :)

Christmas Eve Brunch 2011

2011-12-18T07:07:00.003-05:00

Some pics of last year's festivities at our house:

Abbie refused to be anywhere except right in between Chuck and I so Chuck had to awkwardly turn his back to whoever he was standing next to :)

This year's brunch will include mostly old favorites, plus a few new things here and there. It's always a nice time to sit and relax before the craziness of the next few days begins!

Christmas Eve Brunch 2011

Colleen's chicken salad with ciabatta rolls

Southwestern egg bake

Crispy shredded potato gratin

Baked French toast casserole with maple syrup

Bacon

Salad with assorted fruit

Amazing crumb cake

Assorted Christmas cookies

Happy Holidays to you and yours!

Salsa Verde Enchiladas

2011-12-14T07:07:00.001-05:00

This enchilada recipe is an old favorite of mine. It's the only one I've tried with salsa verde and I really enjoy it as an alternative to red sauce enchiladas. Fairly simple to make and assemble, it requires shredded chicken mixed with the salsa verde and a simple sauce made on the stovetop. Assemble, bake, and voila, you have a delicious meal. I like to serve this with Sauteed Corn and Black Bean Salad.

Salsa Verde Enchiladas

from source unknown

Makes 8 enchiladas

1 rotisserie chicken, shredded or 1 pound shredded chicken (about 2 1/4 cups)

1 jar (16-17 oucnes) mild salsa verde

3 green onions, thinly sliced

2 tablespoons lime juice

2 tablespoons fresh or 2 teaspoons dried cilantro

8 medium-sized flour tortillas

1 cup sour cream

1/4 cup chicken broth

1 cup shredded Mexican cheese blend

Preheat oven to 350 degrees F. Coat a 13x9 baking dish with cooking spray.

In a medium bowl, stir 1/4 cup salsa verde into shredded chicken. Set aside.

In a large skillet, heat remaining salsa, onions, and lime juice over medium-high heat. Bring to a boil for 2 minutes, stirring occasionally. Stir in 1 tablespoon cilantro, keep warm on very low.

Place one tortilla in salsa mix, turning to coat (tongs help here), heat 10 seconds. Place coated tortilla on work surface, top with 1/3 cup chicken mixture. Roll and place seam side down in prepared dish. Repeat with all 8 tortillas.

Stir sour cream and broth into remaining salsa in skillet. Spoon over filled tortillas in dish.

Cover with foil, bake 15 minutes. Remove foil, sprinkle with cheese and remaining cilantro and bake uncovered, 5 minutes, or until cheese melts.

White Bean and Chicken Soup with Pesto

2011-12-10T10:42:00.002-05:00

While browsing through my mother's Sandra Lee magazine (I know, clutch your pearls in horror) I saw several recipes that I thought would be good for weeknight dinners. This easy, comforting soup was one of them. And it actually doesn't really use any pre-packaged processed food, unless you count the ready-made pesto. The white beans go nicely with the shredded chicken in a tasty broth. The pesto on top ends up just getting mixed into the soup of course, so if you don't like the taste of pesto, just skip it as a garnish.

I let the soup simmer a little longer than the recipe suggests both before and after the chicken is added. And if you are making shredded chicken instead of using a rotisserie one from the store, make sure you season it nicely with salt and pepper. I did not and I think it would have added even more flavor to this. Serve with a few slices of Texas Toast and a green salad!

White Bean and Chicken Soup with Pesto

from Sandra Lee Semi-Homemade magazine, Christmas 2011 issue

makes 5-6 servings

2 tablespoons olive oil

1 medium onion, chopped

1 cup carrot, chopped

2/3 cup celery, chopped

3 cups low-sodium chicken stock

2 1/2 cups water

2 cans cannellini beans, drained and rinsed

1 tablespoon tomato paste

1 teaspoon garlic powder

12 ounces roasted pulled chicken (I used a pound of shredded chicken)

1 tablespoon balsamic vinegar

6 tablespoons prepared pesto

In a large saucepan, heat olive oil over medium heat. Add onion, carrot, and celery and cook 5 minutes or until tender.

Add stock, water, beans, tomato paste, and garlic powder. Stir to mix and bring to a boil over medium-high heat. Reduce to medium-low heat and simmer, partially covered, for at least 20 minutes.

Add chicken and vinegar, simmer 5 more minutes or until heated through.

Serve immediately and top each bowlful with a tablespoon of pesto.

Spicy Sausage Dip

2011-11-25T16:00:00.000-05:00

Spicy Sausage Dip

Strawberry Bread

2011-11-25T15:59:00.001-05:00

Strawberry Bread

Crockpot BBQ Beer Chicken

2011-11-25T15:58:00.001-05:00

Crockpot BBQ Beer Chicken

Sweet Balsamic Glazed Pork Loin

2011-11-25T15:56:00.000-05:00

Sweet Balsamic Glazed Pork Loin

Cream Cheese and Black Bean Chicken

2011-11-25T15:55:00.000-05:00

Cream Cheese and Black Bean Chicken

Pumpkin Spice Bundt Cake with Creamy Pumpkin Glaze

2011-11-25T15:54:00.001-05:00

Pumpkin Spice Bundt Cake with Creamy Pumpkin Glaze

Peanut Butter Fudge Oatmeal Bars

2011-11-25T15:52:00.001-05:00

Peanut Butter Fudge Oatmeal Bars

Birthday Cake Bark

2011-11-25T15:49:00.001-05:00

Birthday Cake Bark

Peanut Butter Cup Trifle Dessert

2011-11-25T15:47:00.001-05:00

Peanut Butter Cup Trifle Dessert

Baked Buffalo Chicken Pasta

2011-11-25T15:46:00.000-05:00

Baked Buffalo Chicken Pasta

Pesto Chicken Stuffed Shells

2011-11-25T15:43:00.000-05:00

Pesto Chicken Stuffed Shells

Grilled Balsamic-Garlic Flank Steak

2011-11-25T15:41:00.002-05:00

Grilled Balsamic-Garlic Flank Steak

Lasagna Casserole

2011-11-25T15:40:00.001-05:00

Lasagna Casserole

Sundried Tomato Pasta Salad

2011-11-25T15:38:00.000-05:00

Sundried Tomato Pasta Salad

Southwestern Potatoes

2011-11-25T15:37:00.001-05:00

Southwestern Potatoes

Creamy Make-Ahead Mashed Potatoes

2011-11-25T15:34:00.001-05:00

Creamy Make-Ahead Mashed Potatoes

I'm baaaack...

2011-11-25T15:32:00.003-05:00

...well, kind of. In an effort to catch up with everything I've been cooking and not photographing and not posting, I'm going to dedicate the next several posts simple to posting links to the recipes. Otherwise, they would never get added to the blog, and the ones I really liked would be lost in internet oblivion. And I know it's bad food posting etiquette to do this, but honestly, the point of my blog is to share what I make with family and friends, as well as to make myself a recipe database; so that's what's happening.

So bear with me as I post links to recipes and no pictures. I'm trying to get back on the blogging bandwagon!

Fall Friday Night Dinner with Friends

2011-10-25T15:17:00.005-04:00

(Gratuitous picture of Abbie just because it's cute)

It's been SO long since I've posted a menu! We haven't been doing a whole lot of entertaining at our house lately, just due to so many plans at so many other places. Plus, we've been trying to sell our house so we don't plan too far in advance and try to keep it neat around here!

But the housing market has slowed (um, from very slow during the summer to practically at a standstill right now) and it had been WAY too long since we got together with a particular group of our close friends; so we planned a night in. I'm getting help from my friends in the way of appetizers and dessert, but here is what I am planning on serving for dinner:

Fall Friday Night Dinner with Friends

Easy Chicken Cordon Bleu

Baked Orzo with Fontina and Peas

Tomatoes Provencal

Green Beans with Garlic-Dijon Vinaigrette

Buttermilk Biscuits

with some Pumpkin Blondies to round out dessert!

Spinach and Turkey Stuffed Shells

2011-10-18T07:42:00.002-04:00

Another fabulous weeknight pasta meal! These take a little bit longer than some other pasta bakes, only because you have to take the time to stuff each shell; but it's worth it. A creamy mix of ground turkey and healthy spinach make a delicious filling for these shells. I adjusted the amounts from the original recipe beacuse I wanted to make some for dinner and then freeze some. I also used ground turkey instead of sausage because I wanted to make these a little healthier (well, except for all the cheese!).

Otherwise, Molly's recipe was perfect and I will definitely be making them again soon!

Spinach and Turkey Stuffed Shells

slightly adapted from The Rookie Chef

makes 6-8 servings

10-ounce package frozen chopped spinach, thawed and drained

olive oil

1 or 1.25 pounds ground turkey

8-ounce package cream cheese, softened

about 25 jumbo pasta shells

1 medium onion, chopped

2 cups marinara sauce

shredded mozzarella cheese

Preheat oven to 350 degrees F. Spray a 13 x 9 dish with cooking spray, set aside.

In large skillet, brown ground turkey, drain fat and set aside. In same skillet, heat a little bot of olive oil and add onion. Saute until softened and translucent, about 4-5 minutes. Add spinach and cream cheese and cook until combined. Add ground turkey back in and stir to heat thoroughly. Remove from heat.

Meanwhile, cook pasta shells according to package directions. Drain and separate on a cutting board so they don't stick together. (A fabulous tip from The Rookie Chef.)

(The following directions are for preparing half of this mixture. I froze the other half - of just the stuffed shells - but if you wish to bake them all at once, just prep two dishes to bake.)

Spread some marinara sauce over the bottom of prepared baking dish. Stuff each shell with a tablespoon or two of the meat mixture. Place the shells in the baking dish and cover with another layer of sauce.

Cover with foil and bake for 30 minutes. Then uncover dish, sprinkle with mozzarella cheese and bake 10 more minutes, or until cheese is melted.

Buffalo Chicken Enchiladas

2011-10-14T14:21:00.003-04:00

These were deeee-licious. We are big fans of buffalo chicken and as soon as we sat down and started to eat these Chuck said, "I didn't know this was exactly what I wanted to eat until I started eating it". Suffice it to say that we both loved them and I will be making them again soon! (Especially since we already ate the ones in the freezer as well!)

I didn't change anything that Jessica of How Sweet It Is wrote in the original recipe so I'll link you below. If you want to freeze half, just pile the enchiladas into a container, freeze half the sauce, and do the final baking when you defrost them. Enjoy!

Buffalo Chicken Enchiladas

Corn and Zucchini Orzo Salad

2011-09-16T13:42:00.002-04:00

I wanted to post one last pasta salad before the cold weather overtook us for good. This recipe was in an article of Everyday Food that discussed making big batches of food and using it for several different dishes. This was a good weeknight pasta salad, and I liked the technique of salting the zucchini to drain the excess water out of it.

Since this recipe was for a big batch (calling for one pound of orzo, which, since orzo seems to multiply in magical fashion, is a LOT) and I only wanted to use it for a side dish and then some lunches, I only made a third of the original recipe, which was still a lot. Other notes I have about the recipe:

Red onion seems to lose it's color when mixed into a dressing after awhile. If you need to make this over 12 hours in advance, I wouldn't add the red onion until right before serving.

For the small amount of jalapeno that was added, it contributed a big flavor to the salad. Not a spicy one, but one that I didn't really enjoy, so next time I will leave this out.

Here's the link...and good-bye summer!!

Corn and Zucchini Orzo Salad

Grilled Chicken and Roasted Tomato Salad

2011-09-12T13:32:00.002-04:00

This salad-as-a-meal was a big winner in our house - Chuck even said he liked it better than any other salad entrees I've made! It was a nice, simple recipe, and the roasted tomatoes really added a delicate sweetness to the salad. Don't be afraid of the cannellini beans either (MOM!), they taste delicious mixed with the dressing.

The amounts in the link to the recipe will definitely serve 4 people - but if you keep all the ingredients separate (esspecially the dressing), you can definitely make a lunch out of the leftovers the next day. And as you can see above I added some large chunks of fresh mozzarella to the mix. Enjoy!

Grilled Chicken and Roasted Tomato Salad

Baked Eggplant Parmesan

2011-09-08T13:45:00.003-04:00

This was so, so, so good. A nicely breaded eggplant baked with sauce and cheese, and the best part about it is that EVERYthing is baked in the oven. No breading the eggplant and pan-frying it on the stove so that you are splattered with oil. It's a little time-consuming just based on the bake time, but it's totally worth it.

I halved the whole recipe to make dinner for Chuck and I and there were tons of leftovers. We each ate ONE of those stacks below as our whole dinner, plus a green salad. The only change I made from the original recipe from Bite This! besides the amounts was not to add the last layer of cheese after uncovering the dish. Since I was only making it for a weeknight dinner, I didn't feel that we needed MORE cheese; but if I was making this for a dinner party I think it would be delicious. I will definitely be making this again in the future, and can't wait to serve it to company!

Baked Eggplant Parmesan

Lemon and Crab Linguini with Feta

2011-08-28T10:53:00.002-04:00

As I type this the sun is peeking out from behind the clouds and we have survived the hurricane/tropical storm here on the East coast. Hopefully everyone else has as well and doesn't have too much drying out to do!

This recipe caught my eye because I had some extra feta in the fridge. This uses imiation crab meat, which I enjoy, but if you really have a problem with it, the pasta would be delicious with some fresh crab as well. I really recommend using fresh herbs to garnish at the end because the dried ones I used didn't really do the trick. Fresh lemon is also a must; and the end result is a light, delicious pasta!

Here's the recipe from Simply Satisfying:

Lemon and Crab Linguini with Feta

Cookies and Cream Double Chocolate Cake Bars

2011-08-23T07:37:00.002-04:00

I chose this recipe to make to bring to a barbecue because A. it looked super easy and B. it looked super delicious. And I was right on both counts! I mean, how can you go wrong with Oreos, chocolate cake, and chocolate chips?

The only note I have on this recipe from Picky Palate is that once I reached the prescribed baking time, my bars were still rather jiggly in the oven. ;) I needed about 15-20 minutes more, to make sure the middle was set, but then the bars were on the dry side. I am notorious for underbaking so I was nervous about them but next time I won't overbake quite as long. So basically what I am telling you is just to watch the oven!

Cookies and Cream Double Chocolate Cake Bars

Penne with Grilled Summer Squash, Sweeet Corn, and Shrimp

2011-08-19T07:37:00.002-04:00

I think it's pretty obvious that we love pasta in our house. This recipe from a recent issue of Everyday with Rachael Ray used delicious summer vegetables and one of my favorites - ricotta cheese. I made it into a main meal by adding some shrimp to the mix. Chuck and I both agreed that this dish needed more flavor. The original recipe did not call for cooking the tomatoes, but my version below suggests sauteeing them a little with the garlic to add a little more depth.

Penne with Grilled Summer Squah, Sweet Corn, and Shrimp
adapted from Everyday with Rachael Ray
makes about 3 servings

1/2 pound penne pasta
1/2 pound large shrimp, peeled and deveined
2 yellow summer squash (just under a pound), halved crosswise and then cut into 3 thick slabs
3 tablespoons olive oil
salt and pepper
1 tomato, chopped
3/4 cup corn kernels (1 ear or use frozen)
1/2 of a 15-ounce contained ricotta cheese
1 clove garlic, grated
1 teaspoon chopped thyme

Preheat a grill to medium-high or a grill pan on the stove over medium-high heat.

Cook pasta in a large pot of salted, boiling water according to package directions. During last 3 minutes of cooking, add shrimp. Drain pasta and shrimp, reserving 1/2 cup of the cooking water.

Brush the squash pieces with 2 tablespoons olive oil and season with salt. Grill, turning once, until charred, about 10 minutes. Cool slightly, then coarsely chop and put in large bowl.

In small skillet, heat 1 tablespoon olive oil over medium heat. Add garlic, cook until fragrant, then add chopped tomatoes and cook until slightly softened, 3-4 minutes. Add to squash, along with ricotta cheese and thyme. Add the pasta and stir in some cooking water if needed.

Season to taste with salt and pepper. Serve immediately with Parmesan cheese, if desired.

Emeril's Turkey and Pinto Bean Chili

2011-08-15T13:19:00.002-04:00

We've had a rainy few days here in the Northeast and yesterday I was inspired to make some chili. I had just found this recipe in the newest issue of Everyday Food and went to the supermarket in the pouring rain for all of the ingredients. :)

My favorite chili is still 6-Hour Chili but this is a good one to make if you don't have a lot of time. And the addition of the pinto beans adds more protein with not too much fat. I will say that the simmering time on this is very underestimated. I simmered the chili for about 45 minutes (the recipe suggests 20 minutes) and I still had to serve the chili with a slotted spoon to drain all of the excess liquid. But it was a delicious rainy Sunday night meal after a busy weekend!

Emeril's Turkey and Pinto Bean Chili
from Everyday Food
makes 6-8 servings

4 slices thick-cut bacon, diced small
2 medium onions (or 1 large), diced small
1 large red bell pepper, stemmed, seeded, and diced small
1.25-1.5 pounds ground turkey
3 tablespoons chili powder
2 teaspoons cumin
1 tablespoon chopped garlic
2 teaspoons dried oregano
coarse salt and ground pepper
1 can (14.5 ounces) diced tomatoes, undrained
2 cans (15.5 ounces each) pinto beans, drained and rinsed
2 tablespoons finely chopped fresh cilantro
shredded cheddar cheese and sour cream (optional)

In a large Dutch oven or other heavy pot, cook bacon over medium-high heat, stirring occasionally, until bacon is crisp, about 8 minutes. Add onions and bell pepper and cook until vegetable soften, stirring occasionally, about 3 minutes. Add ground turkey, chili powder, cumin, garlic, oregano, and cook about 6-8 minutes, until lightly browned and cooked through. Continually break meat up with wooden spoon. Season with salt and pepper.

Add tomatoes with juice, beans, and 2 cups water. Bring to a boil then reduce to a rapid simmer. Partially cover, and cook, stirring occasionally, until sauce thickens. (This could take anywhere from 20-45 minutes, or more.)

Serve topped with cilantro and shredded cheese and/or sour cream, if desired.

Grilled Balsamic Chicken and Vegetables

2011-07-21T07:29:00.001-04:00

This was a great weeknight meal, especially because I could prep it and Chuck could grill it! The blog I took it from, C+C Marriage Factory, said they liked it as a healthy meal; but of course I had to add some au gratin potatoes on the side. :)

The marinade was delicious, but I would marinate both vegetables and chicken much longer than the suggested half hour to absorb more of the flavor. And maybe save some of the marinade before adding it to the chicken so that you can baste while grilling. The only other change I made to the original recipe was to eliminate the mushrooms because Chuck doesn't care for them. I also think this would be good for a crowd because it's so easy to prep and cook!

Grilled Balsamic Chicken and Vegetables

Roasted Potatoes with Ricotta

2011-07-17T07:21:00.001-04:00

These were part of our Fourth of July meal alongside the ribs and I liked the idea that I could make little individual portions for each of us. Usually I dollop sour cream all over my baked potato, and the substitution here of ricotta was delicious. Chuck doesn't normally like ricotta and even he said they weren't as offensive as he thought they would be!

I couldn't find new potatoes in the supermarket (and they're usually way more expensive than regular potatoes as well) so I bought a bag of baby red potatoes. If you do this, just adjust your cooking time based on the size of potatoes. Mine took about 50 minutes in the oven. Link below!

Roasted Potatoes with Ricotta

EJ's Simple Ribs

2011-07-13T13:10:00.002-04:00

Why, hello there! Have you missed me? Between vacations, the heat, and the general weariness of chasing around an active toddler all day; I haven't been cooking or baking much of anything new in the kitchen. But I'm back with a few new things!

With all the family parties and birthdays we have going on, somehow Chuck and I were able to spend the actual fourth of July by ourselves. So I wanted to make it a special meal that I wouldn't normally make for the two of us. I decided on pretty traditional ribs but went the extra mile and found a recipe to make my own rub and sauce.

These were pretty good! Chuck wants to try cooking them lower and slower in the oven next time - maybe 2-3 hours at 250 degrees instead of the recommended time and temperature in the recipe. I would also suggest leaving a LOT of time to reduce the sauce down to your desired consistency. The recipe suggests simmering for 30 minutes - I simmered for well over an hour and it still wasn't as thick as I would have liked it.

But all in all, these were good and I was pretty proud of myself for taking the time to make everything myself. I served these alongside roasted baby potatoes with ricotta and a tomato/mozzarella/pesto salad. Link to the ribs below with the rib sauce link within that:

EJ's Simple Ribs

Crockpot Santa Fe Chicken

2011-05-21T07:06:00.001-04:00

Head on over to C+C Marriage Factory and check out the picture for this recipe - it's what made me save the recipe in the first place. Christina's picture is so light and clean, it didn't remind me of your typical heavy crockpot meal. I have made variations on this recipe, but I liked that there was no salsa added to the chicken, just vegetables and spices. I served this over rice for myself and Chuck had it on tortillas. Delicious!

Crockpot Santa Fe Chicken

Salmon with Brown Sugar and Mustard Glaze

2011-05-17T08:45:00.000-04:00

I love finding new, easy ways of making fish. Basically anything that calls for broiling the fish and then adding a topping is simple and usually delicious. This one did not disappoint - the mustard and brown sugar played nicely off of each other and paired well with the salmon.

I adjusted the amounts to feed just Chuck and myself, since fish doesn't save well, so that is reflected below. The original recipe also calls for lemon wedges and watercress to serve alongside but I didn't need to get that fancy on a weeknight. :)

Salmon with Brown Sugar and Mustard Glaze

amounts adapted from Everyday Food

Makes 2 servings

1/2 tablespoon extra-virgin olive oil

1 small shallot, minced

2 tablespoons red wine vinegar

2 tablespoons whole-grain mustard

2 tablespoons packed brown sugar

kosher salt and coarse ground black pepper

2 (roughly 8-ounce) salmon filets, skin removed

Heat broiler to high, with rack in top position. Line a rimmed baking sheet with non-stick foil.

In a small saucepan or skillet, heat olive oil over medium-high. Add shallot and cook, stirring often, until softened, about 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined. Season with salt and pepper and remove from heat.

Place filets on prepared baking sheet and season with salt and pepper. Transfer 1/4 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness. Brush remaining glaze over filets and serve immediately.

Raspberry Cheesecake Swirl Brownies

2011-05-13T07:09:00.003-04:00

You really can't go wrong with a dessert that has cheesecake, chocolate, and raspberry in it. And these little bars definitely did not disappoint. A delicious layer of dark chocolate brownie is topped with a layer of creamy cheesecake swirled with raspberry jam.

The recipe calls for chopped dark chocolate, but you can just as easily use dark chocolate chips. Other than that, the directions were perfect, so the link is below!

Raspberry Cheesecake Swirl Brownies

Mother's Day Dinner 2011

2011-05-10T12:33:00.004-04:00

This year for Mother's Day, Chuck and I had our families over for dinner to celebrate. I enjoyed spending my second Mother's Day with Abbie as well as with my fantastic mother and fabulous mother-in-law. I wanted dinner to be easy to put together beforehand and asked all the siblings to help with appetizers and dessert. Everyone brought something delicious and we all had a good time eating, drinking, and blowing bubbles with Abbie. :)

Mother's Day Dinner 2011

Appetizers

Brie-stuffed mushrooms

Spinach artichoke feta dip with pita chips

Bacon appetizer crescents

Assorted cheese and cracker platter

Dinner

Grilled chicken with barbecue sauce or honey dijon marinade

Cavatelli salad with artichokes and goat cheese

Southwestern layered cornbread salad (without the chicken)

Zucchini and yellow squash gratin

Dessert

Bakery cupcakes

Cookies and cream cheesecakes

Assorted cookies

Chocolate Zucchini Snack Cake

2011-05-01T06:55:00.003-04:00

I was hosting a little ladies' lunch with some friends and saw this in a recent issue of Everyday with Rachael Ray. There is a zucchini bread I make that I really like, so I figured if you add chocolate it just gets even better!

This was a very tasty little snack cake, but personally I would stick with serving it at lunch and not after a fancy dinner party. It was a pretty dense cake, with a nice chocolate taste, and the only way you could tell there was zucchini in it was the texture. A little on the dry side, I would definitely recommend serving it with the vanilla yogurt as pictured and suggested in the recipe. If you don't have espresso powder, ground coffee will do just fine; and I used the more neutral-tasting canola oil instead of olive oil. Enjoy!

Chocolate Zucchini Snack Cake

Dulce de Leche and Chocolate Chunk Bread Pudding

2011-04-28T07:09:00.000-04:00

I was never a huge fan of bread pudding because I always thought it came out too dry and not sweet enough. Well, this one changed my mind! Soaked in a creamy caramel sauce and dotted with chocolate, the bread was moist and delicious.

Make sure you buy a nice egg bread, or challah, for this. The only change I made from the original recipe was to use dark chocolate chips instead of bittersweet, and I would suggest using a whole cup instead of just a half.

If you can't find dulce de leche sauce, mixing equal parts butterscotch and caramel sauce works just fine, and you can really taste the rum so use one of good quality.

Serve with vanilla ice cream and enjoy!

Dulce de Leche and Chocolate Chunk Bread Pudding

Oven-Fried Shrimp with Aioli

2011-04-25T07:03:00.001-04:00

I think I've talked before about how great the recipe section on Williams-Sonoma's website is. It is full of great, classic recipes that always deliver. When I am in need of a dish to either inspire me or to complement a menu I am already working on, I turn there first.

This recipe from there was simple and easy to put together. I almost always use frozen shrimp I buy at the grocery store for any weeknight dish; but since this recipe was so straight forward and I was going to be serving it to friends, I ordered some nice pink Brazilian shrimp from the butcher.

I was able to prepare this slightly in advance, coating the shrimp with panko and then storing them in the fridge until I was ready to bake them right before serving. The aioli is delicious - just don't go overboard on the mayonaise so that you can taste the garlic and lemon in it. Link below!

Oven-Fried Shrimp with Aioli

Warm Spinach Salad with Strawberries, Bacon, and Goat Cheese

2011-04-22T07:01:00.001-04:00

This salad earned rave reviews during dinner and also garnered a lot of attention when I posted on Facebook that I was making it. I'm pretty sure the secret is that the dressing is made almost entirely of bacon grease. Healthy? No. Delicious? Yes.

The original recipe called for adding orzo and pecans to the salad but since I was already serving orzo and don't really like nuts I just adjusted a few things so that it fit my menu better. You can make the dressing in advance and just reheat over low heat on the stove to get the bacon grease all nice and warm again. I hope you enjoy this decadent salad as much as we did!

Warm Spinach Salad with Strawberries, Bacon, and Goat Cheese
adapted from How Sweet It Is
makes 4 servings

6 slices bacon, uncooked
1/2 red onion, sliced
2 garlic cloves, minced
8 ounces baby spinach
8-10 large strawberries, sliced
1/2 cup (2 ounces) goat cheese, crumbled
Kosher salt and coarse ground black pepper

Heat a large skillet over medium-high heat and add bacon slices. Cook until brown and crispy, turning once. Remove from skillet and drain on a paper towel. Cool slightly and coarsely chop.

Leave skillet on and add red onion, sprinkle with a little salt, and stir to coat with grease. Cook until soft and caramelized, 8-10 minutes. Add in garlic and cook for 30 seconds until fragrant. Add strawberries and mix to coat. Remove from heat. Season with salt and pepper and add bacon crumbles. This can be prepared a few hours in advance, just reheat whole mixture gently when ready to serve.

Place spinach in large serving bowl, top with bacon mixture, then goat cheese. Season to taste with salt and pepper. Toss to combine all and serve immediately.

Spring Dinner with Friends

2011-04-19T07:06:00.006-04:00

This past weekend we had our good friends Krista and Evan and their daughter Ella up for dinner and games (once the girls went to bed!). Of course I wanted a menu I didn't have a lot of prep work for and I wanted to try and usher in the warm weather with some summery dishes. This of course involved grilling and a pasta salad but I also wanted it to be special enough to serve to such close friends. I think I did a pretty good job! The link for the chicken below is right to Williams-Sonoma's website because the chicken is so ridiculously easy I don't even need to blog it.

Krista so nicely brought 2/3 of the appetizers (as well as some delicious Malbec to go with dinner) so I have no recipes there but everything else will have a link over the next week or so! Enjoy!

Spring Dinner with Friends
Appetizers

Garlicky guacamole served with salsa and tortilla chips

Artichoke dip with crackers

Empanadas

Winter white sangria with strawberries, grapes, and apples

Dinner

Braised barbecue chicken (only chicken part of the recipe)

Oven-fried shrimp with aioli

Orzo with grilled vegetables and pesto vinaigrette

Warm spinach salad with strawberries, bacon, and goat cheese

Dessert

Dulce de leche and chocolate chunk bread pudding served with vanilla ice cream and chocolate syrup

Baked Pasta with Turkey Meat Sauce

2011-04-14T07:14:00.001-04:00

My father-in-law so nicely comes once a week to watch Abbie so that I can go to a late afternoon class at the gym. Since the class is so late in the day, by the time I get home, it's a rush to get dinner on the table. Baked pastas are perfect for these evenings because I can prep all the way up to the baking stage while Abbie naps earlier in the day, then I just pop it in the oven when I get home from the gym.

This recipe caught my eye because I had a lot of these ingredients already on hand. The original recipe calls for only 3/4 pound of ground turkey and I thought I would stretch the meal a little by using the regular package of 1.25 pounds turkey. Well, the outcome was a little dry, since I used the same amount of sauce and cheese to cover more meat. So I am going to recommend you follow all the amounts of the original recipe for a nice, quick weeknight dinner. :)

Baked Pasta with Turkey Meat Sauce

Tilapia with Lemon Pesto and Oven-Roasted Tomatoes

2011-04-11T07:03:00.000-04:00

I've been making this recipe for a few years and for some reason have never blogged it. I swear I did but then in looking through my blog recently for it, couldn't locate it (although I have been known to post things twice!). And since I started making it pre-blog I had no idea where it came from. Thankfully, Proceed with Caution just posted it and linked me back to Elly Says Opa, who came up with this great dish.

The lemon in the pesto adds a brightness to the fish, and the smashed garlic cloves give a delicious flavor to the roasted tomatoes. I like to serve this with rice pilaf and roasted asparagus. Happy Spring!

Tilapia with Lemon Pesto and Oven-Roasted Tomatoes

Casual Cousins Dinner

2011-04-07T07:07:00.004-04:00

Last weekend we had my cousin Katie, her husband Jeff, and her daughter Carlyn along with my sister Meghan over for a casual dinner. I wanted to plan something Carlyn would enjoy that was also on the "casually elegant" side for the adults. I think it worked! Chuck grilled the steak of course, which I ordered from the butcher, so they were delicious. And I was able to prep virtually everything else in advance. I didn't really change anything from the original recipes I used, so I will link you right to them below instead of writing separate posts for them. And please enjoy the best shots we could get of a 3-year-old and a very squirmy 1-year-old! Casual Cousins Dinner Appetizers

Buffalo chicken dip with crackers

Assorted veggies with ranch dip

Dinner

Grilled sirloin steaks with garlic rub

Roasted new potatoes with spring herb pesto

Cauliflower and bacon gratin

Tomato, mozzarella, and basil salad

Dessert

Peanut butter pretzel tart with caramel drizzle served with vanilla ice cream

Chicken Hot Pockets

2011-04-04T07:05:00.002-04:00

This is a nice, hearty appetizer good for a cocktail party or any other event where you aren't serving a full meal right away. Basically a crescent roll wrapped around a mixture of chicken, cream cheese, and green onions; it's great finger food and very delicious.

I thought it would be a little troublesome to fold the cresecent rolls around the mixture but it was really very simple and just took a little bit of prep time. I was bringing these to a party so I made the chicken mixture in advance, refrigerated it and then assembled the pockets and baked them right before the leaving for the party. These can be reheated in a 350 degree oven for about 5 minutes, covered with foil.

Assembled and ready to go in the oven

I had printed this recipe out before I started blogging so there is no citation, but I changed a few things around anyway. If this looks like it might be your recipe, please send me the link to it and I will give you credit!

Chicken Hot Pockets

adapted from unknown source

Makes 24 pockets

1 package (8 ounces) cream cheese, room temperature

8 tablespoons (1 stick) butter, melted

2 cups chicken (about 1 pound or two chicken breasts), cooked and shredded

3/4 teaspoon salt

1/4 teaspoon pepper

3 green onions, chopped

3 (8-ounce) packages crescent rolls

cooking spray

Preheat oven to 350 degrees F. Line two baking sheets with non-stick foil or parchment paper.

In large bowl, combine cream cheese and melted butter with an electric hand mixer. Add chicken, salt, pepper, and green onions, and mix to combine.

Unroll dough (it's easier if you do this one package at a time). Cut each package into 8 squares. Firmly press perforations in rolls to seal. Spoon a heaping tablespoon of chicken mixture into the middle of each square. Pull the 4 corners of the square up to the center; twist and pinch edges to seal.

Place on prepared baking sheet. Lightly spray the top of each pocket with cooking spray.

Bake 20-25 minutes or until golden brown.

Oreo Cream Cheese Swirl Brownies

2011-04-01T07:08:00.001-04:00

This is a great, classic dessert bar with a made-from-scratch brownie foundation and a delicious sweet cream cheese topping. And don't forget the Oreos! They kind of reminded me of the Princess Brownies I have blogged before, but more delicious (and more time-consuming). This is a perfect dessert to bring to a party or to keep in the house and devour yourself.

A few notes: 1 1/2 cups of Oreo cookies is about 18 cookies (although if you have leftovers, they make a perfect topping for ice cream). I also baked this for way longer than Annie directs, about 38 minutes in my oven; and although Annie suggests storing these in the fridge, I think it dries the bars out, so try them at room temperature. Otherwise, these are perfect - enjoy!

Oreo Cream Cheese Swirl Brownies

Chicken Enchilada Pasta

2011-03-28T07:09:00.003-04:00

And here we have another delicious dinner that doesn't photograph well. This meal had a great Mexican flavor with the refried beans, enchilada sauce, and taco seasoning; and anything with chicken and cheese is a winner with us as well. I didn't use all the shells that were cooked - it really depends how much you stuff in each shell - and I wanted each shell to hold more of the filling. I also didn't use the Doritos on top, just to save on the calories, although I'm sure they would be delicious! The amounts in this recipe gave me two 8x8 dishes, one for dinner and one for the freezer of course!

Chicken Enchilada Pasta
from Better Homes and Gardens
Makes about 8 servings

1 (12-ounce) package dried jumbo shells
3 large green or red sweet peppers, chopped
1 1/2 cups red onion, chopped
1 jalapeno pepper, seeded and ribs removed, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (16-ounce) can refried beans
3 tablespoons taco seasoning mix (about half an envelope)
2 (10-ounce) jars enchilada sauce
2 cups (8 ounces) shredded Mexican cheese blend
1 cup sliced green onions (optional)
2 cups Doritos (optional)

Preheat oven to 350 degrees F. Cook pasta according to package directions, drain.

In a large skillet, heat oil over medium heat. Add peppers, onion, jalapeno, and 1/4 teaspoon salt for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in half cup each of cheese and green onions.

Spoon filling evenly into shells. Spread one cup enchilada sauce into 3-quart baking dish (or divide among two 1 1/2 quart dishes). Arrange shells over sauce. Drizzle with remaining enchilada sauce.

Bake, uncovered, for 30 minutes. Uncover, sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve immediately with sour cream if desired.

Spinach Couscous Salad

2011-03-24T07:06:00.002-04:00

I had a few of my friends over with their kids for a playdate with Abbie and I wanted something light and simple for lunch. Something I could make and set out on the table and forget about while I chased my little munchkin around the room. :)

This recipe from Aggie's Kitchen fit the bill perfectly! Delicious, healthy, Greek-inspired flavors in a delicious salad that can be prepared in advance. If you are looking to make this into a heavier meal, you could even add some shredded chicken. I picked and chose from the ingredients Aggie used and those her friend used, which are reflected below.

Spinach Couscous Salad

from Aggie's Kitchen

Makes 4-6 main dish servings

1 (9-ounce) bag baby spinach leaves

1 box Near East Roasted Garlic and Olive Oil, prepared according to package directions

1/4 red onion, diced

1 can (14-ounce) artichoke hearts, drained and diced (I forgot these but I think they would make a nice addition)

1/4 cup pitted and sliced kalamata olives

1 roasted red pepper, diced

3 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1/4 teaspoon black pepper

1 cup crumbled feta cheese (4 ounces)

In large bowl, combine all ingredients except couscous and feta cheese. Add couscous (can be warm or room temperature) and toss. Sprinkle feta cheese on top and gently combine. Serve immediately.

Black Bean and Vegetable Enchiladas

2011-03-21T07:02:00.002-04:00

I was looking for an easy, meatless dinner to make on Ash Wednesday and this recipe looked perfect. A satisfying, filling enchilada filled with flavorful vegetables, black beans, and cheese. And don't be put off by the make-your-own enchilada sauce - it takes almost no time at all and you can taste the difference from the store-bought stuff (although if you are in a tiome crunch that would be fine as well).

The original recipe from Dinners for a Year and Beyond includes "summer" in the title, as in summer vegetables, but I found all of these no problem at the supermarket. I also halved this with no problem since I wasn't going to freeze any. Enjoy!

Black Bean and Vegetable Enchiladas

Cranberry Turkey Burgers

2011-03-18T07:38:00.001-04:00

Yes, this recipe is a little out of season, I admit. My mom actually recommended it to me after looking through the October/November issue of Taste of Home magazine that I had passed onto her. This recipe didn't originally catch my eye since I am not a fan of fruit in my main entree but my mom tried it and loved it so I agreed to give it a shot. And I am glad I did! The cranberry sauce just adds a nice sweetness to the burger, and the stuffing mix makes it incredibly moist and gives it a lot of flavor. The original recipe suggests topping it with gravy, but I opted for a thick slice of sharp Vermont cheddar instead.

A simple recipe with great results - these are definitely part of my regular burger rotation now! I served these with sweet potato fries and spicy garlic roasted broccoli.

Cranberry Turkey Burgers

slightly adapted from Taste of Home, October/November 2010 issue

Makes 4 servings

1 pounds ground turkey (packages in my supermarket come in 1.25 pounds, adjust other ingredients to match however much turkey you have)

1 cup whole berry cranberry sauce

1 cup stuffing mix, dry

1/4 teaspoon dried thyme leaves

4 slices sharp cheddar

4 hamburger buns

In large bowl, mix together turkey, cranberry sauce, stuffing mix, and thyme. Form into 4 patties. Grill over medium-high heat, about 6-7 minutes a side or until cooked through. Top with cheddar cheese to melt and serve immediately on buns.

Chocolate Chip Sour Cream Coffee Cake

2011-03-14T07:47:00.004-04:00

I have had this recipe forEVER and sadly I can't cite it correctly. I am almost positive that it is from one of my summer school cooking classes I took back in middle school. It's that good that I saved it all this time (more time than I care to admit these days!) and still make it frequently. I have added the chocolate chips to the filling and topping and changed the amounts a bit; but otherwise it's pretty true to the original. What you get is a moist, chocolatey, crumbly piece of cake that's great for breakfast or all throughout the day. Enjoy!

Chocolate Chip Sour Cream Coffee Cake
slightly adapted from "Middle School Cooking Class"
Makes about 16 servings

Cake:
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup butter, room temperature
1 cup sugar
1/2 teaspoon vanilla extract
1 cup sour cream

Filling:
Mix together:
1 1/4 cups semi-sweet chocolate chips
2/3 cup light brown sugar, packed
1 tablespoon cinnamon

Preheat oven to 350 degrees F. Grease and flour an 8x8 or 9x9 baking dish.

In a small bowl, whisk together flour, baking powder, baking soda, and salt.

Cream together sugar and butter in the large bowl of an electric mixer. Beat in eggs and vanilla.

Slowly beat in half flour mixture, half sour cream, half flour mixture, half sour cream into the butter mixture.

Spoon half of the batter into the prepared pan. Spinkle half of the filling over the top. Spoon remaining batter on top, then remaining filling.

Bake 35 to 45 minutes or until toothpick inserted into center of cake comes out clean.

Bacon Pierogie Bake

2011-03-11T07:40:00.002-05:00

This recipe has been all over my little corner of the food blogosphere lately; so I finally decided to give it a shot. I'm glad I did (I think Chuck is even more glad, he loved this)! It's simple as emptying a box of pierogies into a casserole dish and then making a quick sauce to go over them.

Like Stephanie did, I served this as a main dish for Chuck and I along with a simple salad. It was filling and delicious and I am embarrassed to admit we finished the whole thing (at least the pierogies are low fat!).

Other than leaving out the green onions, which I simply forgot at the store, I changed nothing from this cheesy, filling, comforting goodness. Put this on your list to try!

Bacon Pierogie Bake

Sweet Lemon and Soy-Glazed Salmon

2011-03-08T07:14:00.002-05:00

Salmon is such an easy fish to prepare, the only reason I don't make it more often is because I wait until it's on sale at the supermarket. This recipe on Dinners for a Year and Beyond caught my eye because of the short list of ingredients. This is quick and easy enough for a weeknight meal and delicious enough to serve to company.

I followed the recipe as directed, except if you are making the full recipe I would suggest a little more sauce. I made two 6-ounce filets and halved all the other ingredients and had just enough sauce to flavor both filets. Serve with rice and roasted vegetables if you wish!

Sweet Lemon and Soy-Glazed Salmon

No-Fuss Appetizer Menu

2011-03-05T07:03:00.001-05:00

My friend Keri is a jewelry stylist for the company Stella & Dot and I was excited to have the opportunity to host a trunk show last weekend. I was expecting a little under 15 people and wanted to plan a menu that afforded me time to mingle with my guests as well as try on all the jewelry!

I was able to prep almost all of this menu the night before and did a minimum amount of work right before everyone arrived. Everything on this menu can be served (and hold) at room temperature, so once you set the table, your work is done!

And check out the link for the Winter White Sangria - it was a big hit!

No-Fuss Appetizer Menu

Spinach dip served with bread chunks and assorted veggies
Bacon appetizer crescents
Gourmet cheese plate served with assorted crackers and grapes
Tortellini, tomato, and mozzarella skewers
Shrimp salad in phyllo cups
Mini red velvet cupcakes with cream cheese icing
Assorted chocolates
Winter white sangria, other assorted non-alcoholic drinks

Perfect Blueberry Muffins

2011-03-02T07:04:00.001-05:00

I have made many muffins over the years; yet I am constantly searching for one that's not too dry or crumbly. So when I came across this recipe on Smitten Kitchen and Deb talked about how many muffins she had tried searching for the perfect one, I decided to give these a shot. And I'm glad I did! These muffins delivered - of course, the fact that each of them contains about a half tablespoon of butter probably doesn't hurt :) You can use fresh or frozen bluberries in these, and I used orange zest in place of lemon just because that's what I had in the house. Otherwise, I didn't change a thing and they were delicious. Make these soon!

Perfect Blueberry Muffins

Lighthouse Lasagna

2011-02-27T07:29:00.001-05:00

My good friend Lauren is a busy mom of two little guys who works full-time and always seems to get dinner on the table for everyone. She is my hero! She posted this recipe on her blog recently and I thought, if Lauren can do it, then so can I! And I'm glad I did because it was really good. It kind of reminded me of this recipe with the scallions and cream cheese and pasta, but was also different enough that I will definitely be making both again.

Of course I wanted to make two pans of this so I could freeze one so I found myself stretching some of the ingredients and decided I would add more next time. I adjusted the amounts below so that you can make two pans as well. Chuck and I both enjoyed this a lot, the first time AND out of the freezer!

Lighthouse Lasagna
amounts adjusted from Lauren's Kitchen
Makes 10-12 servings

1 - 1 1/4 pounds ground meat
1 small can tomato paste
14 ounces tomato sauce
1 teaspoon sugar
pinch of Kosher salt
12 ounces egg noodles
1 tablespoon unsalted butter
2 cups sour cream
8 ounces cream cheese, room temperature
1 bunch scallions, finely chopped
8 ounces shredded mozzarella cheese

Preheat oven to 350 degrees F. Coat two 8x8 baking dishes or one 13x9 baking dish with cooking spray.

Saute the meat in a large skillet over medium heat until lightly browned, breaking it up to crumble as it cooks. Add the tomato paste, tomato sauce, sugar, and salt. Fill the tomato paste can with water and add it to the skillet. Bring to a boil, then reduce heat and simmer, covered for 15 to 20 minutes.

Cook the egg noodles according to package directions. Drain noodles, then return them to the pot and add the butter, stirring until melted.

In a small bowl, mix the sour cream, cream cheese, and scallions. Spread a little sauce and meat mixture in the bottom of (each) dish. Top with a layer of noodles, then spread half the sour cream mixture and half of the meat sauce (a quarter of each if you are using two baking dishes). Repeat the layers and top with shredded mozzarella.

Bake 35-40 minutes until lasagna mixture is bubbly and cheese is lightly browned.

Slow Cooker Jambalaya

2011-02-23T13:25:00.003-05:00

Chuck loves to make jambalaya so when I asked him if he wanted to make dinner one night I knew this would be on his list of options. He did some recipe searching online and found one that could go into the slow cooker. This was very tasty with all the different proteins and had a good flavor, especially served over rice.

He didn't change anything from the original recipe (and I love that it's called Colleen's Slow Cooker Jambalaya!) except for the ingredient amounts. Although we must eat a lot because he portioned it out for 6 people and it would be a stretch if that amount fed 4 in our household. Also, the cayenne pepper makes it REALLY spicy, so if you don't like spice, tone that down or omit it completely. Enjoy!

Slow Cooker Jambalaya

Shrimp Scampi Pasta

2011-02-15T07:10:00.002-05:00

I apologize for the lack of descriptive pictures for this post - we were too busy getting dinner on the table to stop for a shot. This was a great, staple shrimp scampi dish. It was buttery, garlicky, and fairly easy to make. You do have to make it right before serving, but if you have everything prepped in advance, you can cook the shrimp and sauce in almost the same amount of time it takes the pasta water to boil.

The whole dinner spread (pasta second from top).

We didn't need the cooking water at the end, but save some anyway in case your pasta is too dry. Enjoy!

Shrimp Scampi Pasta

Thanks to Meg for making this delicious dish.

Oregano, Feta and Tomato Salad

2011-02-11T07:06:00.000-05:00

This recipe caught my eye on an episode of Barefoot Contessa because of the big chunks of cheese. I love any and all types of cheese, and the more flavor it can add to a salad, the better.

I wouldn't recommend assembling this too far in advance. If you are in a time crunch right before serving, you can cut the tomatoes and cheese, but keep them separate, and add the arugula right at the end. You may want to add a little more oil and vinegar than the recipe calls for in order to get a little more flavor.

Oregano, Feta, and Tomato Salad

Tex Mex Corn Chip Chili

2011-02-07T07:09:00.001-05:00

I find myself constantly saving new chili recipes to try then never getting around to making them because of the long ingredient lists. This recipe from the Rachael Ray magazine looked easy enough to make on a weeknight, with almost no chopping, and 3 cans of beans and tomatoes contributing a lot of the flavor. Chuck even said that he likes this better than my regular 6-Hour Chili, and while I don't necessarily agree with him, this one came close.

I used ground turkey instead of ground beef with great results, and I simmered it for about 45 minutes to thicken the sauce before adding the cilantro and cheese; but otherwise I followed the recipe exactly as it states. And if you aren't serving the whole pot of chili right away, I probably wouldn't add all the cheese it calls for, instead just add more cheese as you reheat it. This was delicious with sour cream and we dipped our corn chips instead of serving the chili over them. Hope you enjoy it as much as we did!

Tex-Mex Corn Chip Chili

Beef Sirloin Tips with Smokey Pepper Sauce over Herbed Polenta

2011-02-04T07:05:00.001-05:00

This was a delicious, quick, and easy weeknight dinner that I will definitely be making again. With only a few steps, you get a hearty and comforting dinner. The polenta recipe is a favorite of mine from Giada that I have adapted for 2 people. You can change the herbs around depending on what you're serving alongside it. The recipe I use is from Giada's Family Dinners but I found one on the Food Network site that's pretty similar so you can view it online.

I didn't change anything from the original beef recipe besides buying already-cut stir-fry meat, but I wrote it out for you below because you have to be a registered user to view it on the Better Homes and Gardens site. Also, the flavor from the barbecue sauce is very strong because it reduces so make sure you use one you really enjoy.

Beef Sirloin Tips with Smokey Pepper Sauce
from Better Homes and Gardens
Makes 4 servings

1 1/2 pounds beef sirloin tip steak
1/2 teaspoon smoked paprika or paprika
1 tablespoon vegetable oil
1 (12- to 16-ounce) jar roasted red and/or yellow sweet peppers
1/2 cup hickory or mesquite flavor barbecue sauce
1/4 cup chopped fresh Italian parsley, if desired

Trim meat and cut into 1 inch chunks; sprinkle with paprika. Heat oil in large skillet over medium-high heat. Add meat, brown 5 minutes. Remove from skillet and drain fat, keep warm.

Meanwhile, drain roasted red peppers, reserving 1/2 cup liquid from jar. (If you don't get 1/2 cup, just add water to the liquid to equal 1/2 cup.) Add peppers and liquid to skillet after draining fat from meat. Add barbecue sauce. Cook, uncovered, 5-10 minutes, stirring frequently until sauce is thickened.

Return meat to skillet, heat through. Sprinkle with parsley and serve immediately over herbed polenta.

Herbed Polenta
amounts adapted from Giada DeLaurentiis
Makes 4 servings

2 (14.5-ounce) cans chicken broth
2 teaspoons salt
1 cup yellow cornmeal or polenta
2/3 cup Parmesan cheese
2 tablespoons butter
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh rosemary
2 teaspoons chopped fresh thyme
coarse ground black pepper, to taste

Bring chicken broth to boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce heat to low and cook about 15 minutes, until mixture thickens and cornmeal is tender; stirring often.

Remove from heat and add cheese, butter, herbs, and pepper. Stir until butter and cheese melt, serve immediately.

2nd Annual Duet Birthday Dinner

2011-02-01T08:35:00.003-05:00

You may remember that my sister Meghan, good friend Carrie, and I cooked dinner last year for our mothers, who share the same birthday. This year Carrie and her mom Susan are coming up from Virginia again so we can have a weekend-long celebration.

This year's menu is reminiscent of last year's but also has some new and exciting dishes. The first appetizer, Salsa Parmigiana, is one of my all-time favorites and I can't wait to share it with you. The black-and-white cookies and dessert were at the request of one of the birthday girls, and I'm pretty sure they will be on the menu for years to come!

Happy Birthday ladies!

Duet Birthday Dinner

Appetizers

Salsa parmigiana with baguette slices
Cheese straws with feta and sun-dried tomatoes
Prosciutto and melon
Roasted rosemary cashews
Assorted veggies with dip

Dinner

Shrimp scampi over linguini
Grilled filet mignon
Roasted vegetables with Romesco sauce
Tomato, oregano, and feta salad
Fresh bread

Dessert

White chocolate tiramisu trifle
Black-and-white cookies

Cheese Straws with Feta and Sun-Dried Tomatoes

2011-01-29T07:50:00.002-05:00

So I am now back to taking out an insane number of cookbooks from the library every few weeks. It's a great way to browse through a cookbook, write down a few recipes if desired, or even decide to purchase one if I like it enough. Since I love menus and planning events, I added Celebrations 101 by Rick Rodgers to my bag right away. This book is great - he gives a compehensive menu (including shopping list!) for every major holiday of the year. I love to see dishes put together in a complete meal and, unlike some other cookbooks I have read, would actually eat most, if not all, of these dishes.

I picked out this recipe from the book to bring as an appetizer for my sister-in-law's birthday dinner (I halved the recipe below and only got 16 straws with the way that I cut). I was a little nervous to work with puff pastry in this way, but with a little patience and some counter space it was actually pretty easy. This looks to be pretty versatile as well, as I can imagine almost any crumbled cheese would be delicious here. Enjoy!

Cheese Straws with Feta and Sun-Dried Tomatoes

from Celebrations 101

Makes 40 straws

1 (17.25-ounce) package frozen puff pastry, thawed according to package directions

1 large egg white, beaten until foamy

2 cups (8 ounces) well-crumbled, flavored feta cheese (sun-dried tomato and basil is best)

Position your racks in the oven in the center and top third and preheat to 375 degrees F. Line two large baking sheets with parchment paper or non-stick foil.

Unfold one pastry dough sheet on a lightly floured work surface (a clean counter or a large cutting board). Refrigerate the remaining sheet. Lightly dust the sheet you are working on with flour and roll into a 14x10 inch rectangle. Brush lightly but thoroughly with egg white. Cut the dough in half to make two 10x7 inch rectangles.

Sprinkle half of the crumbled feta evenly over one of the rectangles. Top with the second rectangle, egg-white side down. You are basically making a sandwich with the feta in the middle and the two egg-white sides facing inwards. Lightly roll the pin over the dough to press the cheese into both sides of the dough, or you can lightly press with your hands if need be.

Starting on a long side, cut the dough into 20 1/2-inch wide strips. (As you can see by my commentary above, I only got 16 strips out of half the dough. I also did not measure, but just eyeballed it by continually cutting in half.) Twist the strips into spirals and place 1/2-inch apart on prepared baking sheet. Press the ends of each strip into the pan to prevent untwisting during baking.

Repeat with the remaining dough, egg white and cheese. Freeze the baking sheets for 10 minutes.

Bake, 20-25 minutes until straws are lightly browned; switching the sheets on the oven racks half way through baking time. Let cool about 1 minute on the sheets, then transfer to wire cooling rack.

These can be made up to one day ahead. Once cooled completely, store in an airtight container. When ready to serve, reheat and crisp at 350 degrees F for about 5 minutes.

Cheesy Chicken, Bacon, and Rice Soup

2011-01-26T13:00:00.002-05:00

With no end in sight to the snowfall here in the Northeast, a good hearty soup is an ideal dinner. This was more of a very thick stew than a soup but it was delicious and filling. The cheese, rice, chicken, and bacon are superb all together and there are a whole bunch of veggies in there to make it a complete meal.

I saw it on Picky Palate and made it according to the orginal recipe from smithfield.com (link below). The only thing I changed was to use a pound of shredded chicken breast instead of a store-bought chicken. To make this even better, serve with some Texas Toast! :)

Cheesy Chicken, Bacon, and Rice Soup

Cranberry Orange Mini-Muffins

2011-01-22T07:49:00.006-05:00

Wow, I am behind with posting, I apologize! January has actually been a pretty busy month, with February looking even busier! But I promise to get to the blog and post all the yummy things I have been making in my kitchen.

So this is the last recipe to post from Christmas Eve Brunch. I took a basic recipe for muffins, added the ingredients I wanted to, and then baked them in mini-muffin form; resulting in a delicious little bite.

Cranberry Orange Mini-Muffins

adapted from Better Homes and Gardens Cookbook

Makes about 24 mini-muffins

1 3/4 cups all-purpose flour

1/3 cup plus 2 tablespoons sugar, divided

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon orange zest

1 beaten egg

3/4 cup milk

1/4 cup vegetable or canola oil

1 teaspoon orange extract

1 cup coarsely chopped cranberries

Preheat oven to 400 degrees F. Grease 24 mini-muffin cups or line with paper baking cups.

In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, salt, and orange zest. Make a well in the center of flour mixture; set aside.

In a medium bowl, combine egg, milk, oil, and orange extract. Add egg mixture all at once to flour mixture. Stir just until moistened, add in cranberries.

Spoon batter into prepared muffin cups, filling each 2/3 full. Bake 12-15 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 5 minutes, remove from cups and serve warm if desired.

Zucchini, Sun-Dried Tomato, and Mozzarella Tart

2011-01-14T07:05:00.005-05:00

This recipe is an old favorite of mine - it has an impressive presentation that doesn't really take a lot of work. And it has a lot of my favorite flavors, all laid out for you in the title! The sun-dried tomatoes add a nice bite and the mozzarella cheese complements the zucchini nicely.

As with the mushroom quiche I just posted, if you are making this in advance, I recommend baking it right away, otherwise the crust will get soggy. Then just reheat in a 250 degree oven covered with foil until warm, or you can just serve it at room temperature. My pictures show the tart before reheating, hence why it is still in the tart pan, but be sure to remove to a serving platter before eating.

I haven't made any changes to the original recipe from Bon Appetit/Epicurious.com:

Zucchini, Sun-Dried Tomato, and Mozzarella Tart

Wild Mushroom, Bacon, and Cheddar Quiche

2011-01-11T14:50:00.002-05:00

I was looking for a quiche-style type for dish for Christmas Eve Brunch that wasn't too heavy on the eggs and had some extra flavors. This recipe definitely fit the bill, with the woody taste of mushrooms blending with the creamy cheeses and crisp bacon. The original recipe called for a pound of mushrooms but I couldn't imagine that many in a 9" pie plate, so I just bought 8 ounces of sliced baby bellas and that was definitely enough.

If you are making this in advance, I recommend baking it when you prepare it, otherwise the crust will get soggy with the raw ingredients. Cover and store in the refrigerator once it cools, then reheat in a 250 degree oven until warm. Cover it with foil in order to keep the crust from browning too much while reheating. Enjoy!

Wild Mushroom, Bacon, and Cheddar Quiche
slightly adapted from spreadphilly.com
Makes 8-10 side dish servings

3 garlic cloves, peeled
1 teaspoon olive oil
4 bacon strips, cut into 1/2" pieces, or 4 tablespoons REAL Bacon Bits
8 ounces sliced mushrooms
1/4 cup finely chopped sweet onion
3 eggs
1 (8-ounce) package cream cheese, room temperature
1/2 teaspoon salt
1/4 teaspoon pepper
1 sheet refrigerated pie pastry
1 cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan cheese
1/8 teaspoon paprika

Preheat oven to 425 degrees F. Place garlic on double layer of heavy-duty foil, drizzle with olive oil, wrap to cover, and bake for 15-20 minutes, until softened. Remove and let cool.

Reset oven to 375 degrees F.

If using bacon strips, cook bacon over medium-high heat in large skillet until crisp. Remove and drain on paper towels reserving 2 teaspoons drippings in skillet. Saute mushrooms and onion in drippings until tender, 5-6 minutes. If using REAL Bacon Bits (which do not need to be cooked), heat 2 teaspoons olive oil in skillet to saute mushrooms and onion.

In large bowl, beat eggs until foamy with handheld mixer. Add softened cream cheese and beat well. Mix in salt, pepper, mushroom mixture, and softened garlic.

Unroll pastry in 9" pie plate. Trim and flute edge. Fill with layer of cheddar cheese, then bacon or bacon bits. Pour egg mixture over top. Sprinkle with Parmesan and paprika.

Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let rest for 15 minutes and serve warm.

New Year's Eve Dinner for Two

2011-01-07T18:40:00.003-05:00

Happy New Year everyone! Whew, it's been a long time since I posted, and I apologize for that. I have several recipes to post from the Christmas Eve brunch, but first I wanted to share our New Year's Eve menu with you. I was really pleased with how everything turned out and consider it one of the more cohesive menus I have developed. Unfortunately, there are no pictures from the evening (but I will link you to all recipes, as well as explain my changes); mostly due to a night of the carbon monoxide detector going off, the fire department arriving to finally tell us it was ok to return to the house, and getting a teething toddler back to bed at 10PM.

I am a big fan of braising, as it makes any cut of meat super tender, and is probably better if you make the dish in advance and let the flavors come together. When making a special meal like this, I most often order the meat from the butcher. That way I can be assured it is the exact cut I want, it's trimmed the way I want it, and I know it's good quality. Enjoy the menu and if you have any questions, please leave it in the comment section!

New Year's Eve Dinner for Two

First Course

Spinach Ravioli with Butter and Sage - I bought 9 ounces of fresh ravioli at the supermarket instead of making my own, but otherwise made the sauce as directed, just halving it and omitting the pecans.

Second Course

Mixed Greens with Goat Cheese Toasts - I halved the recipe and followed as directed except for the edible flowers.

Third Course

Braised Lamb Shanks with Roasted Potatoes - I used 2 lamb shanks and halved the rest of the recipe. Otherwise I pretty much followed the directions except for not pureeing the sauce at the end. (If you don't have Parmesan oil, just drizzle some oil in the serving bowl, add the cheese, and let sit while you are preparing the potatoes.)
Sauteed Green Beans and Shallots - Steam a few handfuls or trimmed green beans for 2-3 minutes until bright greens. Meanwhile, saute a chopped shallot in olive oil in a large skillet. Add green beans to skillet immediately and saute a few minutes longer. Season with salt and pepper.

Fourth Course

Molten Lava Cakes with Vanilla Ice Cream and Chocolate Syrup

I wish you a very happy and healthy 2011!

Christmas Eve Brunch 2010

2010-12-17T09:48:00.002-05:00

It's time again for our annual Christmas Eve Brunch with our families. Last year Abbie was just a month and a half old and we were still getting used to a newborn in the house. This year she is a walking, talking toddler who gets excited to see the tree lit up and loves every Santa and snowman she comes across.

My menu contains some old favorites as well as new recipes I want to try out. Happy Holidays everyone!

Christmas Eve Brunch 2010

Colleen's Chicken Salad with finger rolls
Wild mushroom, bacon, and cheddar quiche
Zucchini, sundried tomato, and mozzarella tart
Crispy Shredded Potato Gratin
Bacon
Assorted fruit
Banana-Chocolate Swirl Bread
Cranberry-Orange Mini-muffins

Parmesan Rosemary Breadsticks

2010-12-14T19:29:00.003-05:00

This is a nice little appetizer to put with an antipasto platter or a nice little side dish to put with soup or salad. It's very easy and quick since it uses refrigerated breadstick dough and develops a nice flavor from the rosemary and Parmesan.

I got this recipe at a cooking class I attended a few years ago so I have no way to cite this or give credit for this recipe. Just know that it's not mine but I use it a lot!

Parmesan Rosemary Breadsticks
from unknown source
Makes about 24 breadsticks

1 package Pillsbury breadstick dough (12 breadsticks)
1 cup grated Parmesan cheese
1 tablespoon fresh rosemary, minced
Olive oil
Kosher salt

Preheat the oven to 350 degrees F. Line a two heavy baking sheets with nonstick foil, parchment paper, or cooking spray.

Combine the grated cheese and rosemary on a large, shallow plate. Set aside.

Lay the breadsticks out on a work surface and cut each in half lengthwise, to make 24 long strips. Lightly brush olive oil over the strips; place strips in cheese mixture and turn to coat both sides. Then roll the strips with your palms on the work surface or between your hands to incorporate the cheese mixture into the dough. Place on prepared baking sheet. Repeat with all strips (12 on each baking sheet).

Bake 12-15 minutes or until golden. Serve immediately. If you need to make these ahead, prepare through placing them on the baking sheet and store in the refrigerator. Bring to room temperature before baking.

Chocolate Toffee Delights

2010-12-11T08:58:00.003-05:00

These delicious bars received rave reviews from everyone who ate them. The most frequent comment is that they taste like Girl Scout Samoa cookies. So if you like caramel, chocolate, and shortbread, you must make these cookies soon! I kept them in the fridge so the base held together better and it was a crisper bite.

The original recipe called for almonds mixed with the coconut, but I am not a huge fan, so my changes are below. To see the original recipe, you must become a member of the Taste of Home website.

Chocolate Toffee Delights

slightly adapted from Taste of Home

Makes 24-30 bars

1 cup butter, softened

1/2 cup plus 2 tablespoons sugar, divided

3/4 teaspoon almond extract

1/2 teaspoon coconut extract

2 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1 cup flaked coconut

1 jar (12.25-ounce) caramel ice cream topping

3/4 cup dark chocolate chips or chocolate pieces

Preheat oven to 350 degrees F. Grease a 13 x 9 baking dish.

Cream butter and 1/2 cup sugar in bowl of electric mixer until light and fluffy. Beat in extracts.

Combine flour, salt, and baking powder in medium bowl; gradually add to the butter mixture and mix well.

Press into prepared baking dish and bake for 10 minutes. Prick crust with a fork all over; sprinkle with remaining sugar and bake 15 minutes more or until set.

Combine caramel topping and coconut in small bowl. Spread over warm crust. Bake 5-10 minutes or until edges are bubbly. Cool.

Melt chocolate chips in microwave at 1-minute increments until smooth. Drizzle over cooler bars. Let stand until chocolate is set and cut into bars.

Mexican Rice and Bean Casserole

2010-12-07T14:33:00.004-05:00

Ahh, it must be the holiday season because the only things on my blog these days are menus and slow cooker meals. Meaning that I am cooking so much for parties on the weekends that weeknight meals must be simple and quick to throw together.

Chuck picked this recipe out for me to try and we both liked it. I didn't even miss the meat but Chuck said it needs some sort of crunch for texture. Maybe crushed up tortilla chips sprinkled over the top? I used black beans instead of the chili beans and probably added a leeeeetle more cheese than it called for. :)

Also, if you are using anything other than regular rice, adjust the cooking time. For instance, I bought converted rice for some reason, which takes the half the time to cook normally as regular rice. So I adjusted the time and added my rice after 2 1/2 hours to the slow cooker with everything else - halfway through the cooking time. If I had added it at the beginning, it would have been gummy and mushy by the end.

Mexican Rice and Bean Casserole

from Pillsbury: One Dish Meals Cookbook

Makes about 4 servings

1 cup uncooked regular long-grain white rice

2/3 cup frozen whole kernel corn

1/2 cup chopped onion

1/4 teaspoon tumeric

2 garlic cloves, minced

1 (15-ounce) spicy chili beans or black beans, undrained

1 (14.5-ounce) can stewed tomatoes, undrained and chopped

1 (14.5-ounce) can chicken broth

1 (4.5-ounce) can chopped green chilies, lightly drained

1/2 cup shredded Cheddar cheese

Spray large skillet with cooking spray or heat 1 teaspoon vegetable oil over medium-high heat. Add rice, cook and stir 5 to 7 minutes until light golden brown.

Combine browned rice and all remaining ingredients except cheese in 3 1/2- to 4-quart slow cooker. Mix well. Cover; cook on low setting at least 5 hours.

After 5 hours, stir mixture and sprinkle with Cheddar cheese. Cover and cook 15 minutes more or until cheese is melted.

Slow-Cooked Asian-Style Pork

2010-12-04T09:30:00.002-05:00

This was another simple, tasty weeknight dish; pretty much just browning the meat and then combining all of the ingredients in the slow cooker. It uses a jar of sweet and sour sauce, which I have talked about before as being very salty, but I feel like this recipe made a lot more food (and some for the freezer, of course!) so that made it ok in my mind.

Also, this recipe rightly called for adding the frozen vegetables about an hour before cooking time is finished, instead of at the beginning. That keeps them crisper and brighter, as you can see in the picture above. I served this over brown rice.

Slow-Cooked Asian-Style Pork

from Cook Once, Eat Twice Slow Cooker Recipes

Makes 6-8 servings

3 pounds boneless pork shoulder roast, cut into 1-inch cubes

2 tablespoons quick-cooking tapioca

1 (10-ounce) jar sweet and sour sauce

1 (16-ounce) package frozen broccoli stir-fry vegetables (broccoli, carrots, onions, red peppers, celery, water chestnuts, and mushrooms)

3 cups hot cooked rice or rice noodles

Light coat a large skillet with cooking spray (or vegetable oil); heat skillet over medium heat. Brown pork, half at a time, in a hot skillet. Do not crowd the pork in the skillet or it will steam, not brown. Drain off fat.

Place pork into 3 1/2-4 quart slow cooker. Sprinkle with tapioca; pour sweet and sour sauce over pork in cooker.

Cover and cook on low heat for 7 to 8 hours or high heat for 3 1/2 to 4 hours. At the end of 7 to 8 hours, turn to high heat setting and stir in frozen vegetables. Cover and cook for additional 30 to 60 minutes or until vegetables are tender. Serve over hot cooked rice.

Sunday Funday Menu

2010-12-01T17:57:00.003-05:00

I know, there are a lot of teams happening in this photo, some not even football.

This Sunday we are having some good friends over to watch the Giants game. I wanted to plan a menu that allowed us to snack heartily while the game was on and eat a casual, yet still delicious meal afterwards. This menu is not complete - my friends are bringing two more appetizers as well as a dessert.

Sunday Funday Menu

Appetizers

Shoepeg salsa and
Garlicky guacamole (both served with tortilla scoops)

Dinner

Baked rigatoni with eggplant and sausage
Mixed greens with mandarin orange slices, dried cranberries and goat cheese crumbles tossed with raspberry vinaigrette
Parmesan-rosemary bread twists

Dessert

Chocolate toffee delights

Spicy Baked Macaroni

2010-11-23T19:43:00.004-05:00

This is the last party post and I wanted to get it in before everyone goes off to enjoy their Thanksgiving dinners. This Giada dish is an old favorite of mine - it has great Italian flavors and it preps easily in advance. I often make it the night before I need it, bring it to room temperature before baking, and bake just in time to serve warm on the dinner table.

I have also made this as a main dish - just use 3/4 pound of pasta instead of one pound, and add 1 pound crumbled, cooked Italian sausage to the mix. Otherwise, I don't make any changes to Giada's great recipe so the link is below:

Spicy Baked Macaroni

Happy Thanksgiving everyone!!

Grilled Chicken with Basil Dressing

2010-11-20T07:04:00.003-05:00

This was a simple and delicious main dish - from Giada of course. I am glad I chose to make this after seeing it on The Piggly-Wiggly. I made the basil dressing the night before the party, marinated the chicken the morning of, and Chuck grilled it right before serving. The dressing recipe makes a lot, so even though I doubled the chicken and marinade, I probably could have made the original amount of dressing and been fine. Use fresh basil - you'll notice the difference! Link below:

Grilled Chicken with Basil Dressing

Buffalo Chicken Cheese Bites

2010-11-17T14:37:00.003-05:00

With all the craziness of the party, I didn't get a chance to take an individual picture of these little guys. But if you look closely they are on the plate at the front of the table, the one with the green bowl of dip on it.

I really liked the idea of this recipe because they aren't fried, but baked. Not that I have anything against deep-frying itself, but I really don't want to do it in my kitchen. So I prepped these bites the morning of the party, stuck them in the fridge, and baked them right before the guests showed up. They were delicious - nice and cheesy, not too spicy, and crispy enough on the outside. Serve with blue cheese dressing or the dip of your choice!

Buffalo Chicken Cheese Bites
adapted from Macaroni and Cheesecake, originally from Made by Melissa via Food Network
Makes about 3 dozen bites

2 small cans Swanson chicken breast, shredded
1/4 cup hot sauce (preferably Frank's Red Hot Buffalo Sauce)
8 ounces cream cheese, softened
1 3/4 cups shredded cheddar cheese
1/2 cup flour
2 eggs, lightly beaten
1/2 cup bread crumbs

Preheat oven to 350 degrees F. Line a baking sheet with non-stick foil or lightly spray a 13x9 baking dish with cooking spray.

In a large bowl, combine chicken, hot sauce, cream cheese, and cheddar cheese. Mix thoroughly. Using a small cookie scoop, scoop out mixture, roll into a ball between your hands, and place on a plate to begin dipping process.

Place flour, eggs, and bread crumbs into three separate bowls for dipping. Take each buffalo chicken ball and roll it in the flour, then egg, then bread crumbs. Place on prepared baking sheet or in baking dish.

Bake for 20-25 minutes or until golden brown. Serve hot with dipping sauce.

Antipasto Platter

2010-11-14T14:29:00.003-05:00

No real recipes for this dish, just ideas for a large platter with a variety of food. I wanted to keep it low on prep time, since I was making so many other things for Abbie's party. You just need to spend a little bit of time in the gourmet section of your grocery store, and many of these things can be substitued out for others. For example, use Serrano ham instead of the prosciutto with the cantaloupe, or serve slices of goat cheese with the sundried tomatoes.

Antipasto Platter

Marinated bocconcini (tiny mozzarella balls) skewered on a toothpick with marinated julienned sundried tomatoes
Cantaloupe scooped out with a melon baller or cookie scoop wrapped in slices of prosciutto and skewered on a toothpick
Slices of roasted eggplant - make it like this recipe directs
Roasted red peppers marinated in balsamic vinegar, olive oil, and salt and pepper
Chopped marinated artichoke hearts
Chunks of Asiago and Parmesan cheese
Marinated assorted olives

Serve with assorted crackers and breadsticks.

Chocolate Chip Cookie Dough Dip and Pumpkin Pie Dip

2010-11-11T14:51:00.002-05:00

Let's start with dessert first, shall we? Besides wonderful cupcakes that were a gift from Liz at from Pink Cake Box at Abbie's birthday party, I chose to serve these two dips. They both go very nicely with assorted small cookies like 'Nilla Wafers and Teddy Grahams as well as fresh fruit.

As you can see in the pictures, the pumpkin dip is a little creamier while the cookie dough dip is more of a spread. Both are delicious!

I make both of these exactly as the recipes state so just follow the links:

Chocolate Chip Cookie Dough Dip

Pumpkin Pie Dip

Ladies' Lunch Menu

2010-11-08T18:25:00.002-05:00

The party for the birthday girl this past weekend went off without a hitch; but before I share some of the recipes I have another menu to share with you! The birthday celebration continues this coming weekend when a few of my good friends are bringing their toddlers over for a little celebration for Miss A. The original plan was brunch, but I like lunch food much better so I planned a kind of combination. The food is not particularly kid-friendly (except for the most sophisticated palate, of course); but my friends have no problem bringing food, and I included a dessert for them at the end!

Ladies' Lunch

Wild mushroom, cheese, and bacon quiche
Romaine salad with chicken, cheddar, apples, and cranberry vinaigrette
Parmesan-rosemary breadsticks
Assorted fruit with cream cheese dip
Pumpkin pie crunch for the moms and cupcakes for the kiddos :)

Over-the-Border Shrimp Enchiladas

2010-11-05T07:03:00.001-04:00

There are a few commercials out that advertise a lot of ideas for using cream cheese. Being a dairy addict myself, a lot of these look delicious! This first one I tried was really good - and nice and easy for a weeknight. The cumin and green chilies add a nice southwestern flair to these and of course the two kinds of cheeses make it nice and creamy.

I made the entire recipe and froze half of the enchiladas for another meal. If you do this, freeze the enchiladas before adding the salsa and shredded cheese, then just defrost, place in a baking dish and cover with the cheese and salsa before baking.

I served this with sauteed corn and salsa and roasted zucchini. And for some reason, I can't find the actual recipe on the website so I typed it again here for you:

Over-the-Border Shrimp Enchiladas

from spreadphilly.com

Makes 8 enchiladas

1 medium onion, chopped

2 tablespoons olive oil

3/4 pound medium shrimp, peeled and deveined (I used large shrimp and cut each one into 3 pieces)

1 can (4-ounces) chopped green chilies, drained

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon black pepper

1 package (8-ounces) cream cheese, cubed

8 flour tortillas (8 inches), warmed

1 1/2 cups chunky salsa

1 1/2 cups shredded Monterey Jack cheeese

Preheat oven to 350 degrees F.

Heat oil in a large skillet. Add onion and saute until tender, about 5 minutes. Add the shrimp, green chilies, chili powder, salt, cumin, and black pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted.

Place 1/3 cup shrimp mixture in the center of each tortilla. Roll up and place seam-side down in a greases 13x9 baking dish. Pour salsa over top of tortillas and sprinkle with shredded cheese.

Bake, uncovered, for 20-25 minutes or until heated through.

Pulled Chicken Sandwiches

2010-11-02T07:09:00.002-04:00

My staple sandwich to make in the slow cooker is pulled pork. But as I was browsing the internet one day this recipe stood out to me because A. it calls for chicken and B. it uses the North Carolina style of barbecue sauce which is vinegar-based instead of tomato-based.

This was simple to put together and ended up tasting really good. The cayenne pepper gives it a hearty kick so don't use as much if you don't like spice. The original recipe just called for a cut-up rotisserie chicken but I used raw chicken breasts and turned it into a slow cooker meal. And simple double or triple the recipe if you have a lot of guests or want to stick some in the freezer!

Pulled Chicken Sandwiches

adapted from Food & Wine

Makes about 4 servings

2 boneless, skinless chicken breasts, about 1 pound

1 cup cider vinegar

3/4 cup water

1/2 cup beer

2 1/2 tablespoons vegetable oil

1 1/2 tablespoons Worcestershire sauce

1 tablespoon dry mustard

1/2 tablespoon paprika

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

4 hamburger buns, split

1 cup prepared coleslaw

Coat a 4-quart slow cooker with cooking spray and lay the chicken breasts on the bottom.

In a medium saucepan, combine all remaining ingredients except hamburger buns and coleslaw over high heat and bring to a boil. Continue cooking about 15 minutes, or until reduced by half. Pour over chicken in slow cooker.

Cook for 7 hours on low heat. Shred chicken, cook for 1 more hour. Serve on buns topped with coleslaw.

Abbie's Birthday Party Menu

2010-10-28T07:00:00.004-04:00

It's hard to believe, but this little lady:

is about to turn ONE! We are having a small party with all of Abbie's aunts, uncles, and grandparents. Not too many people, so that allows me to make all of the food and be more creative with my ideas. I liked the idea of an anitpasto platter because you can incorporate a lot of different components without taking too much prep time. And virtually everything on the dinner menu can be prepared the day before. More time to celebrate my baby girl's big day!

Happy Birthday, Abigail Claire!

Abbie's Birthday Party Menu

Appetizers

Buffalo chicken bites with blue cheese dipping sauce
Baked crab dip with assorted crackers
Antipasto platter

Dinner

Sausage, meatballs, and peppers with fresh rolls
Grilled chicken with basil dressing
Spicy baked macaroni
Parmesan potatoes and green beans
Spring mix with pears, cranberries, and blue cheese

Dessert

Birthday cupcakes
Chocolate chip cookie dough dip and Pumpkin dip with assorted cookies and fruit

Penne Vodka with 3 P's - Prosciutto, Pancetta, and Peas

2010-10-25T07:02:00.002-04:00

Recently, Chuck and I booked a session with a professional photographer to get some photos taken of Abbie. It was a brisk fall day and we met the photographer at a local park to take some shots. It was late afternoon, the leaves were changing, the air was crisp, and Abbie was smiling up a storm. We came home and I wanted to make something hearty and delicious for dinner -this dish certainly delivered! With just a little bit of time spent on the sauce, this resulted in a flavorful pasta chock full of crispy pancetta and prosciutto. I served this with caprese salad and some nice red wine for the end to a perfect fall day.

Note: I printed this recipe out way before I started blogging so unfortunately I don't have any citation. If this is yours, please leave a link to your post in the comments and I will link to you within the post.

Penne Vodka with 3 P's
slightly adapted from unknown source
Makes 6-8 servings

1 pound penne pasta
5 cloves garlic, chopped
1/4 pound pancetta, sliced 1/4" thick, diced
1/4 pound prosciutto, sliced 1/4" thick, diced
1 large (28-32 ounce) can whole tomatoes, undrained
kosher salt, to taste
1/2 teaspoon red pepper flakes
1/4 cup vodka
1/2 cup light cream
1 cup green peas
1/4 cup shredded Parmesan cheese
2 tablespoons fresh parsley, chopped, or 2 teaspoons dried parsley

Bring a large pot of water to a boil. Cook pasta according to package directions, drain and set aside.

While pasta is cooking, heat olive oil over medium heat in a large saute pan. Add the garlic, pancetta, and prosciutto. Cook, stirring often, for 3-5 minutes.

Either pour tomatoes with their juices into a food processor and pulse several times to chop them or simply pour into a large bowl and break them up with your hands. Add to the saute pan with the meat. Season with salt and red pepper. Bring to a boil and cook for 2 minutes.

Lower the heat and add the vodka carefully. Turn heat back up and bring sauce to a boil; then reduce to a simmer for about 10 minutes. Stir in the peas after about 5 minutes.

Slowly stir in the cream, then add the pasta to the sauce. Gently toss to coat the pasta. Add the cheese and top with parsley. Serve immediately.

Irish Tea Bread

2010-10-22T07:03:00.002-04:00

This is a delicious little quick bread from my good friend Rita. Best served warm with butter, it's a hearty bread that goes well with tea (obviously) or coffee. It is simple to make and freezes well, so make some for a leisurely weekend breakfast. :)

Irish Tea Bread
from Rita
Makes 1 loaf

1 1/2 cups buttermilk
1 1/2 cup raisins
6 tablespoons butter, melted
1 large egg
2/3 cup sugar
3 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
raw/turbinado sugar, to sprinkle

Preheat oven to 375 degrees F. Grease and flour an 8 x 4 or 9 x 5 loaf pan.

Place raisins in a small bowl, cover with boiling water, let sit about 5 minutes. Drain and pat dry.

In a large bowl, whisk together buttermilk, softened raisins, melted butter, and egg. In a medium bowl, whisk together sugar, flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients, mix just until combined. Pour into prepared loaf pan. Sprinkle raw sugar over top.

Bake for 50-60 minutes, until toothpick stuck into center comes out clean.

Cheesy Sausage Penne

2010-10-19T07:16:00.001-04:00

If you love creamy, cheesy goodness with your pasta; then this is for you! It is basically a delicious combination of Italian sausage, three different kinds of cheese, and your favorite "spaghetti" sauce. I was a little hesitant to use the green onions at first, but they add just the right amount of flavor to the dish. Additionally, the original recipe calls for cheddar cheese, which I didn't think went all that well, so I used a 6-cheese Italian blend. I would also recommend a simple mozzarella as well. That is the only modification I made to this recipe so I will link you right to the Taste of Home website below:

Cheesy Sausage Penne

And, as always, gooey, cheesy comfort food doesn't photograph all that well!

Apple Sour Cream Cake

2010-10-16T07:16:00.001-04:00

This is a delicious little recipe that I got from my mom awhile ago. It's really more of a dessert bar than an actual cake, but uses a cake mix so I guess that's where the name came from. And it is my favorite way to use a cake mix - just mixing it with butter to form a delectable crust. Then it's topped with fresh apples, apple pie filling, and a sour cream/egg mixture. You really can't go wrong - oh, and I forgot to mention the cinnamon and sugar. :)

Apple Sour Cream Cake
from Jo's kitchen
Makes 13 x9 pan

1/2 cup unsalted butter, melted
1 box yellow cake mix
1 can apple pie filling
2-3 fresh apples, peeled and sliced thinly
1/2 cup sugar
1 teaspoon cinnamon
1 cup sour cream
1 egg, lightly beaten

Preheat the oven to 350 degrees F.

In a large bowl, combine butter and cake mix and press in 13 x 9 baking dish. Bake 10 minutes. Remove from oven (leave oven on).

Scatter sliced apples over warm crust. Spoon pie filling over apples, and sprinkle with cinnamon and sugar. In small bowl, combine sour cream and egg; drizzle over top of bars.

Bake 25-30 minutes.

Feta Crostini with Tomato, Bacon, and Apple Jam

2010-10-12T07:06:00.006-04:00

This was an elegant little appetizer that was easy to put together and made an impressive presentation. The bacon gives the jam a smoky, salty flavor; while the apples give it a little bit of sweetness. Try to cut the apples and onion the same size as the diced tomatoes so that the jam has a uniform look to it and you get all the flavors in one bite.

So make this for a cozy evening in at home or to bring to a dinner party - it will be a hit!

Feta Crostini with Tomato, Bacon, and Apple Jam

from Better Homes and Gardens, September 2010 issue

Makes about 30 pieces

1/2 pound smoked bacon, or 8 tablespoons REAL Bacon Bits

1 (28-ounce) can diced tomatoes, drained

1 cup sugar

1 medium apple, peeled, cored, and diced

1 small yellow onion, diced

3 tablespoons cider vinegar

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 loaf baguette style French-bread, thinly sliced (toasted, optional)

8 ounces crumbled Feta cheese

snipped fresh or dried chives

Cook the bacon in a large skillet over medium heat until just browned, about 5 minutes. (Omit if using Bacon Bits.) Transfer to paper towel to drain and cool; crumble.

In a large saucepan over medium heat, combine drained tomatoes, sugar, apple, onion, vinegar, salt, pepper, and bacon. Bring to a boil and cook, stirring often, for 12 minutes or until apples are tender and most of the liquid is reduced.

Remove pan from heat; let sit for 5 minutes. (If making jam ahead, just rewarm.)

Top each baguette slice with a spoonful of warm jam, then sprinkle with crumbled Feta and chives. Serve immediately.

Peanut Chicken Stir Fry

2010-10-08T07:12:00.003-04:00

Since I get so many of my recipes from the internet these days, I like to take cookbooks out from the library so that I can browse them and save some recipes without paying for a whole cookbook. :) I often pass them over to Chuck and ask him to pick a few meals that he would like me to make - this was one of them.

This recipe was fairly easy to make - frozen vegetables and coleslaw mix shortens the prep time. Chuck and I both liked it but thought there wasn't enough peanut taste. Admittedly, I didn't sprinkle the final dish with peanuts like the recipe called for, but next time I will probably just use more peanut butter. I also served this over noodles to make more of a complete meal.

You can only access this recipe on the Pillsbury site if you are a member so I have copied it below for you. I halved the recipe for the two of us.

Peanut Chicken Stir Fry

from Pillsbury: One-Dish Meals Cookbook

Makes 4-6 servings

1 tablespoon oil

4 boneless, skinless chicken breast halves, cut into 1-inch pieces

2 garlic cloves, minced

1 (16-ounce) package frozen broccoli florets, carrots, and water chestnuts (or something similar)

1/2 cup chicken broth

1/4 cup smooth or crunchy peanut butter

1 tablespoon brown sugar

3 tablespoons soy sauce

2 teaspoons cornstarch

3/4 teaspoon ginger

5 to 6 drops hot pepper sauce

3 cups purchased coleslaw blend

1/4 cup chopped salted peanuts

1 pound whole wheat spaghetti

Cook pasta according to package directions. Drain and keep warm.

Heat oil in large skillet over medium-high heat. Add chicken and garlic; cook and stir 3 minutes to brown. Add frozen vegetables; cook and stir 5 to 7 minutes or until vegetables are crisp-tender and chicken is no longer pink.

Add all remaining ingredients except coleslaw and peanuts; cook 2 more minutes or until mixture comes to a boil. Stir in coleslaw; cook and stir 2 minutes. Sprinkle with peanuts.

Serve over cooked pasta.

Gingerbread Cake

2010-10-05T07:07:00.003-04:00

Along with pumpkin, apples, and cranberries; gingerbread reminds me of the fall/holiday season. This is a delicious little cake with the perfect amount of gingerbread flavor. It is supposed to be a layer cake, but I had too many people I wanted to share it with so I made two single-layer cake rounds and iced them separately. I used a simple cream cheese icing instead of the orange cream from the original recipe and everyone loved it.

No major changes from the original recipe so I have linked you below - enjoy!

Gingerbread Cake

Yes, that is a Christmas plate!

BBQ Chicken Pizza

2010-10-01T07:07:00.004-04:00

BBQ chicken pizza is one of my new favorites to order out or even buy as a last-minute frozen dinner. So when I saw this recipe in one of my mom's cookbooks I copied it down right away. It happens to be California Pizza Kitchen's recipe for one of their most famous pizzas. And it. was. awesome. Seriously, if you even remotely like BBQ sauce, please try this soon.

The original recipe called for 2 tablespoons of smoked Gouda, but I don't like that taste enough to buy a whole hunk of cheese for 2 tablespoons, so I used some leftover crumbled blue cheese I had on hand and I am glad I did! Blue cheese and BBQ sauce go great together, especially if you use Sweet Baby Ray's like I do :) Additionally, I may try to caramelize the red onions next time I make this. I think the sweeter flavor would go better with the rest of the flavors, rather than the slight crunch they had here.

BBQ Chicken Pizza

slightly adapted from America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants

Makes 1 10" pizza

1 chicken breast or 1/2 pound chicken tenders

1 tablespoon olive oil

1/2 cup BBQ sauce, divided

pizza dough, homemade or store-bought

2 tablespoons crumbled blue cheese

1 cup shredded mozzarella

1/2 cup red onion, sliced (caramelized, if desired)

2 tablespoons fresh cilantro

Preheat oven to 425 degrees F. Prepare pizza stone or baking sheet.

Heat oil in a skillet over medium heat. Add chicken and cook thoroughly. Remove from heat and cool slightly, coat with 1/4 cup BBQ sauce. Cut into bite-sized pieces.

Form dough into 10" crust. Spread remaining 1/4 cup BBQ sauce evenly onto crust, leaving small border around edges. Sprinkle blue cheese and 1/2 cup mozzarella over crust. Add chicken, red onion, remaining mozzarella, and cilantro.

Bake for 10 minutes or until crust is slightly browned. Cool slightly before slicing.

Don't mind the free-form crust. I had a little issue transferring from the counter to the pizza stone.

Chicken with Artichokes and Roasted Red Peppers

2010-09-27T20:11:00.003-04:00

Last week, I had some leftover artichoke hearts in my fridge so I went browsing through my Google Reader and found this recipe. I also had some leftover roasted red peppers which led to my first adaptation to the original recipe. I changed a few other things around and ended up with a good weeknight meal.

Pan sauces have given me problems in the past - mine are never flavorful or rich enough but I think this one came close. Next time I will may try adding a bit of butter right at the end to bring some creaminess to the dish. I served this over rice pilaf and alongside some roasted broccoli.

Chicken with Artichokes and Roasted Red Peppers

adapted from Aggie's Kitchen

Makes 4 small servings

1-2 tablespoons olive oil

4 boneless, skinless chicken thighs (about 1-1.5 pounds)

salt and pepper to taste

1/4 of a large onion, chopped

2 cloves garlic, minced

1/2 (14-ounce) can artichoke hearts, drained and quartered

1/4 cup dry white wine

1/4 cup chicken broth

small jar (about 7 ounces) roasted red peppers, thinly sliced

2 tablespoons fresh parsley

Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper and place top side down in skillet. Cook until golden-brown, about 7 minutes on each side; and remove to a plate. Keep the skillet over medium heat.

Add the onion and garlic to the chicken drippings in the skillet and cook until softened, 5-7 minutes. Add the artichoke hearts, wine, chicken broth, and red peppers. Bring to a boil and cook until reduced by half, about 3-5 minutes. Add the parsley, and more salt and pepper to taste.

Return the chicken to the skillet and simmer until heated through, about 1 minute.

Best Dang Thing EVER Bars

2010-09-23T14:50:00.002-04:00

No arguments here about the name of these bars. They certainly live up to their name with a crumbly chocolate crust, a buttery caramel layer, topped off by some more chocolate crumbles and chocolate frosting (and nuts, if you wish). And since this uses a cake mix as a base, fairly simple to make!

The original recipe calls for German chocolate cake mix, but my wonderful supermarket didn't have that in stock, so I chose Devil's Food with great results. I also did not add the pecans since nuts are not my favorite, but I am sure they would add a nice crunch. Other tips - unwrap the bag of caramels before you start anything, since melting the caramel takes longer than the crust takes to bake. And don't add too much water to the frosting - it doesn't harden up in the fridge, so don't make it too runny. Otherwise, make these soon!

I didn't make any other changes to this recipe (other than only cutting them into 32 bars) so I will link you right to Beantown Baker with the original!

Best Dang Thing EVER Bars

Pasta Fagioli Soup

2010-09-18T07:02:00.002-04:00

Mmmm, the first slow cooker meal of the season, and it also happens to be a soup! Perfect comfort food while I am awaiting the changing leaves and pumpkin picking with Abbie. This recipe is actually a little reminiscent of the last soup I blogged, but easier to make and tastier in my opinion.

Fairly easy to prep, with browning the ground beef and chopping the onion the only real work you have to do. The cayenne pepper gives it a little kick and the broth is nice and rich with the beef and tomato taste. Add some Parmesan cheese to give it a nice salty bite and enjoy this while watching the leaves fall!

Pasta Fagioli Soup

from Taste of Home: Casseroles, Slow Cookers, and Soups

Makes 6-8 servings

1 can Great Northern Beans, drained and rinsed

1 pound ground beef, browned and drained

1 medium onion, chopped

1 stalk celery, chopped (I omitted)

2 (10.5-ounce) cans beef broth

1 (28-ounce) can whole peeled tomatoes, broken apart

1/2 teaspoon black pepper

1/4 teaspoon marjoram

1/4 teaspoon cayenne pepper

1/4 teaspoon hot pepper sauce

1 teaspoon dried basil

3 cups dried pasta, cooked (I used elbows)

Combine all ingredients but pasta in a 4 to 7-quart slow cooker. Cook on Low for 8-10 hours or High for 4-5 hours. At the end of cooking time, add the cooked pasta and serve immediately.

Garnish with grated Parmesan cheese if desired.

Matt's Turkey Burgers

2010-09-14T07:03:00.002-04:00

My friend Nicole's husband, Matt is a great cook. So when he was waxing poetic about his turkey burgers I knew I had to get the recipe! This is a delicious change from my regular turkey burgers - the mayo and Dijon add a creaminess and bind the burgers together without an egg or bread crumbs; and the other spices all work together to create a great flavor. Matt recommends serving them with crumbled blue cheese melted on top (which we did) and grilled red onion. Yum!

We liked these so much we had them twice in one week! The first time I served them with sweet potato fries and sesame spinach salad and the second time I served them with cole slaw and sauteed zucchini and tomatoes.

Matt's Turkey Burgers
from Matt of Ingredients for a Wonderful Life
Makes 4 burgers

1 package lean ground turkey (about 1.25-1.33 pounds)
2 tablespoons mayo
1 tablespoon Dijon mustard
2 dashes Worcestershire sauce
splash of soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder (I used chili powder)
2 teaspoons salt (I would recommend 1 teaspoon)
1 teaspoon pepper

Combine all ingredients and form into 4 patties. Grill over medium heat, about 4-5 minutes each side, flipping only once until meat is no longer pink in the middle.

Bacon Appetizer Crescents

2010-09-10T07:19:00.001-04:00

Yes, another post with no photos - I do apologize! I brought these to a barbecue and neglected to take any pictures as they were being gobbled up by everyone. But I got so many compliments (and they are so EASY) I couldn't keep them all to myself. And you can look at some nice photos over on Delish where I found these!

You can pretty much change up the add-in ingredients here to suit your tastebuds, I can't wait to try some new variations! I wouldn't make these too far in advance, and if you do, warm them slightly before serving.

Bacon Appetizer Crescents
slightly adapted from Delish
Makes 32 pieces

1 package (8-ounce) cream cheese, softened
8 sliced bacon, cooked and crumbled, or 1/2 cup REAL Bacon Bits
1/3 cup grated Parmesan cheese
2 teaspoons dried parsley
1/2 teaspoon garlic powder
1 tablespoon milk
2 cans (8-ounce) refrigerated crescent dinner rolls

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or non-stick foil.

Mix together all ingredients except crescent rolls until well-blended. An electric mixer helps, but is not necessary.

Separate each can of dough into four rectangles on a work surface. Firmly press perforations together to seal. Spread each rectangle with about 2 tablespoons of cream cheese mixture; cover evenly. Roll up each rectangle (starting with the shorter side) and then cut each cylinder into 4 equal pieces with a serrated knife. Place on prepared baking sheet.

Bake 12-15 minutes or until golden brown.

Chocolate Chip Cookie Dough Cheesecake Bars

2010-09-07T07:11:00.002-04:00

Whew, with a name like that you know this dessert HAS to be out-of-this-world and it certainly delivered! I thought this would be very time consuming to make with all the steps it calls for, but it was surprisingly quick to make and the end result certainly made it all worth it.

You start with a layer of graham cracker crumbs mixed with chocolate chips, then top it with a sweetened cream cheese layer, then top with a layer of crumbled cookie dough and bake. How can you go wrong here?

Other than not finishing these off with the chocolate drizzle and only using 8 ounces (1 bar) of cream cheese instead of the called for 10 ounces, I didn't make any changes to the original recipe so I will link you below. If you make these in an 8x8 pan, like I did, just bake a few minutes longer until the center is set. Enjoy!

Chocolate Chip Cookie Dough Cheesecake Bars

Note: Ok, sooo it has come to my attention that these were posted last year (at almost the same time, which is odd) but they were so good I want you to try them again!

BBQ Meatloaf

2010-09-04T07:00:00.001-04:00

So hungry people + a late dinner time + comfort food = some really ugly pictures, so there are none for this post. Sorry! But this was so delicious and easy to prepare I just had to share it with you.

I saw this on my friend Nicole's blog while I was making my weekly meal plan and immediately added it to the list. I have been making my same version of turkey meatloaf for awhile now and was in the mood to try something new. This was great - a tasty make-your-own BBQ sauce really adds a lot to the old favorite!

BBQ Meatloaf
slightly adapted from Ingredients for a Wonderful Life
Makes 4-6 servings

1.25-1.5 pounds ground beef or turkey
1 cup Italian seasoned bread crumbs
1/4 medium onion, finely chopped
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons white vinegar
1/4 cup light brown sugar, packed
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce

Preheat oven to 350 degrees F. Lightly coat an 11x7 baking dish with cooking spray.

Mix together the beef or turkey, bread crumbs, onion, egg, salt, pepper, and 1/2 c. of the tomato sauce. Form mixture into a loaf and place into prepared baking dish.

In a medium bowl, whisk together the rest of the tomato sauce, vinegar, sugar, mustard, and Worcestershire sauce. Pour the sauce over the meatloaf.

Bake for 1 hour, basting every 15 minutes or so with the pan juices.