Lulu and Stuff

Classic BBQ Ribs

2009-06-07T06:58:00.000-05:00

From a reader, I received this wonderful classic BBQ ribs recipe. Trust me when I say this one is excellent. It wouldn't be Lulu and Stuff, however, if we didn't tweak things a bit, so... to "Aunt Lassie," I hope you enjoy!

Ingredients:
1/2 t. chili powder
1/2 t. celery salt
1/4 c. vinegar
1/4 c. Worcestshire sauce
1 c. brown sugar
1 c. ketchup
2 c. water
2 pounds pork ribs, boneless, sliced into 4 inch by 2 inch pieces
1/2 c. sliced scallions
salt and pepper to taste

Directions:

Simmer the first seven ingredients in a saucepan over medium-low heat for about 1/2 hour, stirring frequently. Wash, dry and trim fat from ribs. Place onto broiling pan. Pour 3/4 of the sauce over the top. Reserve the last 1/4 of the sauce.

Remove ribs from oven and allow to rest about 5-10 minutes. Place onto serving platter, or plates and pour remaining sauce over top. Sprinkle with sliced scallions, salt and pepper.

Serve with cornbread and fresh green salad. OMG - heaven on a platter!

Quick and Easy Pasta Salad

2009-06-06T06:59:00.000-05:00

Here's how to turn leftovers into something new and delicious - Quick and Easy Pasta Salad! Made this one up on the fly tonight, after coming home from baseball and a full day with the kids. I quickly stopped by the store on the way home and created a list of ingredients to add to the leftover cooked pasta in the fridge.

As with many of our recipes, experiment with the flavors you love best!

Ingredients:

2 cups cooked whole wheat pasta (we used spiral pasta tonight)
1 6 oz. can black olives, sliced
1 diced red bell pepper
2 sliced scallions
2-3 T. prepared balsamic vinaigrette dressing (or make your own with 1 T. each olive oil and balsamic vinegar, salt and pepper to taste)
1 1/2 cups cooked diced chicken or tofu (rotisserie chicken is an easy shortcut)
1/2 c. freshly grated Parmesan cheese

try throwing in 1/2 c. chopped cherry tomatoes and/or artichoke hearts, too
extra delicious if you add fresh herbs like basil from your garden....

Directions:

Combine all ingredients and serve. Best if the flavors can marinate together for about 1/2-1 hour in the refrigerator before serving.

Enjoy with fresh baguettes, butter and happy children!

Marinated Grilled Chicken

2009-06-05T06:22:00.000-05:00

This marinated grilled chicken tops the list for ease and flavor! Seriously - any time of the year, this will be your go-to recipe for a quick, tasty, low-calorie dinner. Nothing beats grilled chicken breasts, unless you've marinated it in this 2-ingredient sauce.

We just made this last night (seriously) and the kids love it everytime. Be sure to add any left-overs into our semi-famous coleslaw recipe.

When we visit Washington state over the summer, marinated grilled chicken is always on the menu! Thanks mom!

Ingredients:

4 boneless chicken breasts, cut into 1 1/2-2 inch thick slices
1 bottle Wishbone Italian Dressing (not low-fat)
1 c. soy sauce

Directions:

Place chicken breast slices into a freezer bag. Combine Italian dressing and soy sauce. Pour over chicken, seal and refrigerate for 4-8 hours.

Remove chicken and grill over a pre-heated gas or electric flame - about 350 degrees- for 3-5 minutes each side. If you wish, you can place the chicken on a skewer beforehand, but its not required....

Serve with corn on the cob, roasted potatoes, fruit salad and/or greens. Yep, its delicious!

Herbed Butter

2009-06-04T05:15:00.006-05:00

I absolutely love growing my own herbs, both in the garden and inside on my kitchen windowsill. There is nothing that brings out flavor in your recipes than freshly chopped basil, thyme, rosemary, etc....

Incorporating fresh herbs into butter is a delicious way to bring out savory tastes in your grilling or steamed recipes. Just pick your favorite flavor - then follow the easy guide below!

Ingredients:
½ pound unsalted stick butter, softened - NOT melted!!
5 T. chopped fresh herbs of your choice (rosemary, dill, mustard seed, parsley, chives, mint, basil, etc.)
1 t. lemon juice and/or 1 t. grated lemon zest
salt and pepper to taste
1 t. dry mustard or ground cumin

Directions:

Cream the butter with a mixer, add remaining ingredients and combine until smooth.

Shape into a block, or smaller segments. Chill or freeze for use up to six months

Great for adding to fresh fish, steamed or grilled vegetables, potatoes or pasta! Try it with french bread, or on a light sandwich like tomato and cucumber. Let your taste be your guide.

Do you have a favorite? Let us know in the comments below!

Easy Stuffed Mushrooms

2009-06-02T06:03:00.000-05:00

Last weekend, my husband and I went out to celebrate our anniversary. Yes, it was a few weeks late, but you do what you can....

I loved the appetizer we enjoyed and decided to come up with an Easy Stuffed Mushrooms replica of our delicious starting course!

Ingredients:

12-15 large firm mushrooms, gently washed
1/2 pound ground sausage
1/2 c. shredded mozzarella cheese
1 T. chopped rosemary
1 t. salt
1 t. pepper
1/4 c. chopped green onions

Directions:

Wash mushrooms, trim off stems and set aside
In a medium skillet, brown sausage, about 6-8 minutes over medium heat.
Add chopped mushroom stems, rosemary, salt and pepper. Stir.

Place mushrooms on a greased baking sheet, cap-side down. Place 1/2 t. sausage mixture into each mushroom and sprinkle with mozzarella cheese. Bake at 375 for about 6-7 minutes. Remove from heat and then sprinkle with chopped green onions.

Delicious! And low-fat!

Classic Fruit Salad

2009-05-31T06:04:00.000-05:00

There are so many fruit salad recipes out there, and I always wonder why people feel inclined to add to the sweet, juicy goodness with (IMHO) unnecessary ingredients. That's why I come back time and again to this Classic Fruit Salad recipe.

Fruit salad is always in season, so to speak. Whether enjoyed as a side at a BBQ or family picnic, its easy to prep and the kids always like it!

Ingredients:
3 c. freshly chopped fruit (your choice) - I recommend cantaloupe, watermelon, apples, blueberries, grapes and/or strawberries - bananas are good, but tend to brown
1/4 t. cinnamon
1 t. sugar
1 T. lemon juice

Directions:

Place chopped fruit in a serving bowl, sprinkle cinnamon and sugar over the top. Add lemon juice and stir a few times to combine.

I suggest you fill up on this classic fruit salad instead of fatty potato chips!

Carrot and Raisin Salad

2009-05-30T06:32:00.000-05:00

This recipe is a classic one from my childhood. Since I don't have the recipe handy, I'm just going to make it up from memory. With only three ingredients, its easy and inexpensive. And - most kids like it!

You'll use this recipe as a side dish for BBQs, or even another great tasting dish for wedding or baby showers.

Let nostalgia reign. And good eyesight (from the carrots) will be a wonderful side effect.

Ingredients:

2 1/2 c. shredded carrots (use full-sized carrots and a grater)
3/4 c. raisins
3-4 T. light mayonnaise

Directions:

Grate the carrots into a large bowl. Add raisins, mayo and combine.

Serve immediately, or refrigerate until mealtime. This is a great salad to prepare ahead of time. 12-24 hours will allow the flavors to combine well. Keeps in the fridge for about 2-3 days.

Sweet, healthy goodness!

Family-Style Tortellini

2009-05-28T07:04:00.000-05:00

Yesterday, I saw a cooking segment on the Today Show, featuring a family-style tortellini recipe. Now, truth be told, I was working out at my gym at the time and didn't jot down the recipe. However, I've recreated it as best as I can, making a few minor tweaks of my own.

Pasta is a tasty, filling dinner that is light on the budget when you cook at home. This family-style tortellini can feed a group of 6, so its perfect to enjoy with the kids, or with a few of your neighbors!

Don't forget fresh salad greens and crusty french bread.

Ingredients:
3 cups cooked cheese-filled tortellini
1 c. cubed mozzarella cheese
1 c. cubed salami
2 T. extra virgin olive oil
1 c. fresh, halved cherry tomatoes
2 T. fresh chopped basil
1/4 c. freshly grated Parmesan cheese
1/2 t. sea salt
1/4 t. freshly ground pepper

Directions:

Cook tortellini according to directions in 2-3 quarts boiling water, salted with 1/2 t. salt. Drain.

In a large bowl, mix pasta with mozzarella and salami, stir in olive oil, basil and cherry tomatoes.

Place pasta mixture on a large serving platter. Top with salt, pepper and Parmesan cheese. Garnish with basil sprigs.

Mangia!

Tasty Tuna Sandwiches

2009-05-27T06:10:00.001-05:00

Like most people, we've been cutting back as much as we can on our spending. Grocery bills are one area that is somewhat difficult to control, especially with a larger family.

That's why my kids are thrilled with my recipe for Tasty Tuna Sandwiches. Actually, count my husband in too. He goes through our reserve before you can say "chicken of the sea."

A can of tuna is often less than a dollar at the store. When you add in the minor additional ingredients, including bread, you can feed 4 people for less than $3 total!

Tuna is a great protein source that is not only less expensive than sandwich meats, but also better for you! Consider the fact that it is high in Omega-3 fatty acids, and low in sodium. That's a win-win for us.

Ingredients:

1 12 oz. can of chunk light tuna, packed in water (note: tuna is regularly packed in 6 oz. cans, but its cheaper to buy the larger size)
2 T. light mayonnaise
1 T. dill relish - or 1 T. capers
1/2 t. minced garlic
1 T. lemon juice
1/4 t. salt
1/4 t. freshly ground pepper
4 slices of cheese (your choice - optional)
8 slices of sandwich bread
lettuce, tomatoes, sliced pickles... if you want

Directions:

Open tuna and drain well. Stir together in a medium sized bowl with remaining ingredients. Do not add too much mayo!

Create sandwiches by buttering one or two sides of bread (if desired), adding 2-3 T. of the tuna mixture and topping with sliced dill pickles, or fresh lettuce and/or freshly sliced tomatoes. Add a slice of cheese, too, if you like!

Enjoy immediately, or refrigerate, tightly covered.

Yes, I'm hoping that I'll look like that hot model in the Chicken of the Sea commercial (pre-elevator door closing) by eating plenty tasty tuna sandwiches!

Country Fair Burgers

2009-05-26T06:38:00.000-05:00

My neighbors came over yesterday for a Memorial Day BBQ. I never thought I would be surprised by a burger recipe. Meg brought over the fixings for sandwich hamburgers, which she called "Country Fair Burgers."

Perhaps the most exciting thing about this recipe - other than its gooey deliciousness - is the fact that you probably have all the ingredients right now. Its quick and easy for dinner!

Ingredients:

1 pound ground hamburger
1 medium yellow onion
1/2 T. garlic powder
1 t. sea salt
1 t. freshly ground pepper
1 egg, slightly beaten
12 slices white bread
12 slices american cheese
2-3 T. margarine or butter spread

Directions:

Combine hamburger, garlic powder, salt, pepper and egg.
Take 1/2 of the onion and use a grater to grate into the burger mix. Reserve the other half.
Using your hands, combine above ingredients. Form into 6 thin burger patties (about 1/2 inch thick)

Slice remaining half of onion thinly and set aside.

In a fry pan over medium-high heat, cook burger patties about 3-4 minutes on each side. Remove from heat. Drain excess fat.

Butter each of the 12 bread slices. Take 6 slices and place, butter-side down into the fry pan. Now, add one cheese slice, a few sliced onions, a burger patty, the second cheese slice and top with the last bread slice, butter side up.

Cook on each side, flipping once, about 2 minutes on each side.

Slice in half and then imagine yourself with a big cone of cotton candy when you're done!

Don't you just love summer?

Tomato and Cucumber Sandwiches

2009-05-24T06:26:00.000-05:00

One of my favorite summer-time treats is fresh from the garden. Tomato and Cucumber Sandwiches. Fresh, light and healthy, this sandwich is simply heavenly when paired with a tall glass of ice-cold lemonade (splash of bourbon, optional).

Ingredients:
8 slices of white bread - whole wheat is usually a healthier option, but this sandwich is best on white bread - trust me
2 ripe firm tomatoes, sliced
1 peeled and sliced cucumber
1/2 Walla Walla sweet onion, sliced (optional)
3 T. mayonnaise
1 t. lemon juice
1 T. chopped fresh dill

Directions:
In a small bowl, combine the mayo, lemon juice and dill.
Spread mayo mixture on 4 of the 8 slices of bread
Arrange slices of tomato, cucumber and onion on top. Salt and pepper if desired
Finish with the second slice of bread

If you are lucky enough to grow (or can shop for) heirloom tomatoes, use them in this recipe! The fresh, sweet, tangy taste is divine.

I'm off to the kitchen now. I have some yummy sandwiches to make. The front porch is calling.

Cheesy Bratwurst Wraps

2009-05-23T08:49:00.008-05:00

Summertime often means brats and beer at my house! As an alternative to buns or rolls, we've combined these seasonal favorites in this delicious Cheesy Bratwurst Wraps recipe.

Actually, Leslie should be writing this post, having lived in Wisconsin for a couple of years! I'm sure she can attest to the fact that this dish would have been exactly what she would have found in some of the various watering holes there!

Ingredients:

4 bratwurst
1 large onion, sliced thinly
1/2 c. thinly sliced green peppers (optional)
1 T. olive oil
2 bottles (12 oz.) beer - your choice, but a full-bodied ale works best in my opinion
1-2 T. steak sauce or BBQ sauce
1 c. shredded sharp cheddar cheese
4 flour tortillas, warmed

Directions:

Pour beer into a saucepan, add bratwursts. Heat over medium-high heat about 5 minutes. Then, transfer the brats to a pre-heated grill. Finish by grilling another 5 minutes, turning to brown evenly.

Meanwhile... back to the stovetop. Saute onions and peppers in olive oil about 5-8 minutes, until golden brown. Stir in steak sauce or BBQ sauce.

Arrange tortillas: Add onion mixture, about 1/4 c. shredded cheddar cheese and one bratwurst into each tortilla. Wrap the bottom side up first, then fold in the sides.

Serve with frosty cold ale on a warm summer afternoon!

Homemade Salmon Burgers

2009-05-22T06:48:00.001-05:00

Yep, its burger season! With Memorial Day this weekend, grills all over the country are firing up. Does this mean you need to give up on your diet? What if you don't eat red meat?

My favorite alternative is Homemade Salmon Burgers. So much easier (and healthier) than you might think. Salmon is a great source of Omega-3 fatty acids. And, it may be an option if you or your guests are vegetarian.

This is no fish tale! You may never go back to boring burgers again...

Ingredients:

1 1/2 pounds fresh salmon filets (remove skin and any bones you can see), but into small, 1-2 inch pieces
4 green peppers, sliced
1/2 T. fresh dill, chopped
salt and pepper
rolls or buns for 4 people
any condiments you may enjoy: sliced avocado, tomatoes, lettuce, cilantro, tartar sauce
1/2 fresh lemon (optional)

Directions:

In a food processor, pulse the salmon a few times until coarsely chopped. Add the green onions, dill, and about 1/4-1/2 t. each salt and pepper. Continue pulsing until combined.

Preheat your grill to medium-high. Use oil or cooking spray to lubricate before grilling.

Take the salmon mixture and form into 4 patties, about 3/4 inch thick. Grill on each side about 3-4 minutes. Toast the rolls or buns, if desired. Top with freshly squeezed lemon juice, sliced veggies (tomatoes, lettuce or avocado), and any sauces you enjoy.

Happy Memorial Day weekend!

Mixed Green Salad with Fruit

2009-05-20T05:58:00.000-05:00

Mixed Green Salad with Fruit is an excellent accompaniment to your main course. You may even want to make it into a meal by adding sliced rotisserie chicken before tossing. I bring this salad recipe with me to potlucks and parties often because it is so fresh and tasty. Just wait before adding the dressing until right before serving.

Fresh raspberries and strawberries are especially delicious in the summer. At cooler times of the year, try experimenting with pomegranate seeds or blood orange slices instead of mandarins.

Ingredients:

1 package salad greens (about 1 1/2 cups freshly washed greens - throw a bit of spinach in too)
1/2 c. fresh raspberries
1/2 c. fresh sliced strawberries
1 can mandarin oranges (drained)
1/3 c. sliced almonds, toasted (optional)
1 c. shredded mozzarella cheese
1/3 c. raspberry vinaigrette dressing

Directions:

Toast almonds by placing in a baking pan in a single layer. Bake at 350 degrees for 10-15 minutes. Stir often.

Combine salad greens, fruit, cheese and then add nuts. Right before serving, add salad dressing and mix well.

That's it! Now you can focus on your dinner conversations instead!

Cheese and Bacon Chicken Breasts

2009-05-19T07:31:00.001-05:00

Nothing says summer like chicken and grilling. If you are looking for a little more flavor, we recommend Cheese and Bacon Chicken Breasts. It looks much fancier than the 1/2 hour it takes to whip up. Added bonus: kids love cheese and bacon. So, this one is an easy sell on a hot summer's night.

Ingredients:

1 pound boneless skinless chicken breasts
3/4 c. shredded cheddar cheese
4-6 strips of bacon, cooked and drained
2 T. balsamic vinegar
1 T. olive oil
2 T. fresh snipped rosemary

Directions:

Between 2 sheets of plastic wrap, pound chicken breasts to 1/4 inch thickness. On each breast, add 2-3 T. of shredded cheese and 2-3 T. crumbled cooked bacon. Roll up tightly and secure with toothpicks.

Heat grill to medium temperature (325-375 degrees). Brush chicken with combination of balsamic vinegar and oil. Sprinkle with rosemary. Grill on both sides about 10-15 minutes, turning as needed.

Enjoy Cheese and Bacon Chicken Breasts with crusty french bread and fresh salad greens. Don't forget your sunscreen and bug spray!

Poblano Stuffed Peppers

2009-05-18T06:22:00.000-05:00

Spring is a great time to enjoy spicy food! This light recipe for Poblano Stuffed Peppers is not only easy, its low-fat and vegetarian. In just 1/2 hour, you can have a delicious Mexican-flavor dish for your family that you'll be proud to serve to guests, too.

Ingredients:

4 poblano peppers, halved and seeded (or substitute 4 green bell peppers)
4-5 plum tomatoes, cut in half
1 red onion, sliced
1 T. olive oil
1/2 c. instant polenta
1/2 t. ground cinnamon
1 10-oz. package frozen corn (or 3/4 c. fresh corn kernels)
1/4 c. goat cheese
4 sliced green onions
1 sliced green onion
salt and pepper to taste

Directions:

Pre-heat your oven to broil. In a medium bowl, toss tomatoes, peppers, onion and olive oil. Place vegetables on a broiler sheet, cut side down. Broil 5-8 minutes, stirring carefully a few times. Reduce heat of oven to 400 degrees.

In a food processor or blender, combine the tomatoes, onion, connamon, 1/2 t. salt and 1/4 t. pepper. Blend until smooth. Spread 1/2 of this sauce evenly in a 9x13 inch baking dish. Place the peppers on top, cut side up.

Prepare the polenta according to package directions. Cook 3-4 minutes. Stir in corn kernels, goat cheese and 4 sliced scallions.

Now, divide the polenta mixture among the peppers, then take the remaining sauce top the polenta stuffed peppers. Bake about 5-10 minutes. Sprinkle with the remaining 1 sliced scallion before serving.

Chicken and Couscous

2009-05-14T07:16:00.000-05:00

For a fast, low-calorie, low-fat meal, its time to consider Chicken and Couscous. This is satisfying and relatively inexpensive. Two important factors for my lifestyle!

In about 20 minutes, you can serve a family of 4 at less than 400 calories each. Of course, this means you can have ice cream bars later! Or perhaps another glass of wine.

Decisions, decisions.... In the meantime, let's review dinner!

Ingredients:

3/4 c. couscous (uncooked)
2 t. olive oil
1 pound chicken breast tenders (uncooked)
1/2 c. chopped yellow onion
1 can (14.5 oz) diced tomatoes, drained
1 T. chopped garlic
1 c. chicken broth
1/2 c. raisins
1 t. chopped thyme
1/2 t. ground cumin
1/4 t. salt
1/4 t. red pepper
1/4 t. allspice
1/4 t. ground cloves

Directions:

Boil 1 c. water over high heat in a saucepan. Stir in couscous. Remove from heat, cover and wait 5 minutes. Fluff with a fork.

Heat the olive oil, then stir fry the chicken, onion and garlic in a medium saucepan. Cook for about 3-4 minutes. Stir in broth and all remaining ingredients. Bring to a boil, then reduce heat to simmer. Continue cooking, uncovered, for 15 minutes.

Serve chicken mixture over cooked couscous. Delicious! We enjoy Chicken and Couscous with rolls and fresh salad greens.

Grilled Sirloin Salad

2009-05-11T20:58:00.007-05:00

Love summer. Love BBQ. Love salad. Yep, its time for Grilled Sirloin Salad.

This one is for those of us that have healthy appetites, but don't want to load up on empty carbohydrates and calories. However, if you have a husband that still craves that stuff, then serve some crusty french bread and beer on the side.

At less than 300 calories per serving, you CAN have your steak and your waistline too!

Ingredients:

1 pound lean boneless sirloin steak (or substitute flank steak)
1 T. chili powder
2 t. oregano
1 t. thyme
1/2 t. salt
1/4 t. freshly ground black pepper
1/2 t. onion powder
1/2 t. garlic powder
8 c. salad greens (pick up pre-mixed greens, or make your own)
1 c. sliced red bell pepper
1 c. sliced red onion
1 T. chopped fresh parsley
1 T. red wine vinegar
1 1/2 t. olive oil
1 t. fresh lemon juice
1 can (1 1/2 c.) whole kernel corn (or substitute with fresh corn kernels)

Directions:

Rub steak with the next 7 ingredients above, coating both sides. Grill over medium heat approximately 5 minutes on each side, or until desired temperature. If you don't want to fire up the grill, then bake at 400 degrees about 10-12 minutes, turning once.

Slice the steak across the grain, into 1/2" thickness.

Combine salad greens and all remaining ingredients in a large salad/serving bowl. Add steak.

Serves 4 people (about 3 c. salad with 3 oz. steak).

Philly Cheesesteak Pizza

2009-05-11T06:08:00.000-05:00

I'll be honest, "Philly Cheesesteak Pizza" doesn't really involve steak. But that's the good thing! This recipe is much less expensive, and just a bit healthier. Homemade pizza is a the closest thing to fast food our family comes these days.

This recipe serves 2-4, and has a cost of about$3 per person (or less)! Start, to finish, you can have dinner on the table in about 20 minutes. Because it is "open faced" you'll save on the extra bread that comes with a true cheesesteak sandwich.

Ingredients:

1 Boboli pizza crust (or other pre-baked crust), 12 inches in diameter.
1 pound ground beef
1 yellow onion, sliced thin and separated into rings
1 green or red bell pepper (optional), cored and sliced into 1/4" slices
2 c. shredded mozzarella cheese (or pizza blend cheese)
Salt and pepper to taste

Directions:

Brown the ground beef in a large skillet over medium heat. Stir and cook about 5-6 minutes. Add onion and pepper. Cook another 3-4 minutes. Make sure no pink remains with the beef. Drain the fat. Season with salt and pepper.

Heat oven to 400 degrees. Take the pizza crust and place on a baking sheet. Top with the beef mixture, then sprinkle with cheese. Bake for 8-10 minutes.

Don't worry that there is no "sauce" with this pizza. You won't even miss it.

Enjoy a great Philly Cheesesteak Pizza dinner tonight!

Veggie Quesadillas

2009-05-10T06:55:00.000-05:00

Kids usually love Mexican food, but how can you get them to eat their vegetables? Its easy with Veggie Quesadillas. Based with corn, onion and pepper, these are harmless, tasty vegetables, that most children will love.

Have a vegetarian lifestyle? This is perfect for you! Quick, easy and low-fat. My top three for a great recipe.

Who doesn't love a quesadilla? Certainly not anyone in my family!

Ingredients:

1 red onion, chopped
1 red bell pepper, chopped
7 oz. canned corn (or about 1/2 c. frozen corn)
1 T. olive oil
1 T. balsamic vinegar
1 T. honey
4 flour tortillas
1/4 c. salsa
1 c. shredded cheddar cheese
1/2 c. sour cream

Directions:

Saute the onion and pepper in the olive oil over medium heat for 2-3 minutes. Add corn and cook an additional 2 minutes.

Stir in the balsamic vinegar and honey. Cook for about 1 more minute, then remove from heat.

Take out the tortillas, then spread each with 1 T. of salsa. Divide veggie mixture among each one. Sprinkle each with cheese. Fold bottom of the tortilla up, then each side in.

Place seam-side down on a baking sheet. Sprinkle with remaining cheese. Broil under high heat for 1-2 minutes. Serve with sour cream.

Enjoy a quick and tasty dinner!

Easy Yogurt Pie

2009-05-09T10:43:00.008-05:00

Happy Mother's Day! If you are planning a meal for mom, and you have young children, this is the simplest, no-fuss dessert recipe. Easy Yogurt Pie has just three ingredients. No cracking eggs or measuring a single thing! You won't even turn the oven on.

We serve this all summer long, as it is low-fat and refreshing. Just pick Mom's favorite yogurt flavor - or make a couple pies for variety!

Ingredients:

1 prepared graham cracker pie crust
1 32 oz. container of yogurt (2 pounds) - any flavor, low-fat, non-fat, you choose!
1 16 oz. container of Cool Whip, thawed

Directions:

Remove the wrapping from the graham cracker crust. Leave the crust in the foil container.

Combine the yogurt and Cool Whip. Spoon into the crust. Freeze for 1-2 hours. Remove immediately before serving.

If you like, you can garnish with fresh fruit - sliced strawberries, blueberries, etc. Add a sprig of mint to really dress it up! You may even want to drizzle some chocolate syrup, chocolate chips, shredded coconut, or decorative sprinkles over the top.

Mom will be so proud - and happy not to have a big mess in her kitchen!

Spaghetti Primavera

2009-05-08T06:45:00.000-05:00

Kids love noodles, but not so much vegetables. That's why Spaghetti Primavera is such a great way to get your children to eat green. If you involve them in the preparation, you can probably even get them excited about dinner!

This spaghetti recipe is vegetarian too, but if you want a bit of protein, try tossing it with some cooked chicken breast or tofu.

Ingredients:

8 oz. whole wheat spaghetti noodles
1 1/2 c. broccoli florets
1/2 zucchini, sliced
4 green onions, chopped
1 c. peas, shelled (frozen works too)
1 tomato, chopped
1 T. butter
2/3 c. heavy cream
1/3 c. vegetable broth
1/4 c. Parmesan cheese
1 T. lemon juice
salt and pepper to taste

Directions:

Cook the spaghetti noodles according to directions. Drain and set aside.

Steam broccoli and zucchini over boiling water in a covered saucepan about 4-6 minutes, until tender crisp. Don't over cook!

In a large saucepan, melt the butter and saute the green onions 1-2 minutes. Stir in peas for an additional minute. Add tomato, plus pre-steamed broccoli and zucchini and continue sauteeing for another minute. Stir in the cream, vegetable broth, lemon juice and Parmesan cheese. Continue to cook over low heat for 3-4 minutes. Season with salt and pepper, if desired.

Stir in cooked spaghetti noodles. Enjoy your springtime, green dinner!

Grilled Fruit Kebobs

2009-05-07T06:18:00.000-05:00

For a delicious twist on fruit salad, you should try Grilled Fruit Kebabs (aka shisk-kabobs). Trust me, this isn't just any fruit on a stick! As with most of our recipes, feel free to experiment yourself, trying different fruits as they are in season.

We enjoy this recipe as an appetizer, or with other summer offerings, from burgers to grilled salmon.

Ingredients:

2 c. fresh strawberries (and/or other firm fruit - try pineapple, cantaloupe, peeled apple chunks)
4 fresh apricots (cut into wedges)
2 T. unsalted butter
1 T. brown sugar
1 T. dark rum or whiskey
1/2 T. fresh mint (optional)

Directions:

With wood or metal skewers, thread strawberries, alternating with apricots (again, you can use any kind of fruit you like instead).

In a food processor or blender, combine the butter and brown sugar. Pour in the alcohol and mint (if desired) and pulse a few times.

Use a pastry brush to "paint" the flavored butter on the fruit. Grill over medium-high heat for 1 minute on each side.

** Tip: I read in a book that when washing the strawberries, use white or red wine instead of water. This will help the berries stay firm, and will boost their flavor.

Bass With Tomato and Leeks

2009-05-06T07:12:00.001-05:00

Anytime I think about cooking a healthy dinner, my mind tells me that its too much work. Intuitively, I know that its not true. Especially with a meal like Bass with Tomato and Leeks, where you can have your meal on the table in less than 1/2 hour. Please excuse your inner critic from the dinner table!

Fish is healthy and eco-friendly. I especially love this recipe because I can get healthy fish oils as well as vegetables all in one.

Ingredients:

4 six-once filets of striped bass or tilapia
1 slice bread, torn into small pieces
1 t. chopped fresh rosemary
2 T. olive oil
1 T. Dijon mustard
2 leeks, washed and sliced
2 cloves garlic, chopped
2 c. cherry tomatoes, chopped
salt and pepper to taste

Directions:

In a food processor or blender, combine the bread, rosemary and 1 T. of oil.

Preheat your oven to 400 degrees. Spray baking sheet with cooking spray. Place filets on the sheet. Spread the mustard on each filet and then sprinkle with the prepared bread crumbs. Bake for 10-12 minutes.

While the fish is in the oven, heat 1 T. oil in a skillet over medium-high heat. Add the leeks, garlic and 1/2 c. watetr. Cook about 5 minutes, stirring frequently. Stir in tomatoes. Salt and pepper to taste.

Pour over the prepared fish filets.

Serve with fresh, light salad and rolls, if you wish.

Top 3 Margarita Recipes

2009-05-05T07:03:00.000-05:00

Happy Cinco de Mayo! Its time to celebrate with the top 3 margarita recipes that we've found through friends and followers (on Twitter, that is). Not only will you learn the tastiest Tequila concoctions, but we're also here to offer tips on making the best margaritas.

Make sure you have plenty of tapas - whether chips and dip, or something spicier. You don't want your new found fame as a Cinco de Mayo bartender to go to your head!

Classic Margarita (i.e., rocks with salt)

I've never been a blender girl. I much prefer my margaritas simple and straight-up. That's why this one tops the list.

Ingredients:

3/4 c. tequila (pick something good, like Cuervo 1800)
1/2 c. fresh lime juice (this requires 4-5 limes)
1/3 c. premium triple sec
1/2 c. crushed ice
kosher salt (optional)
1 sliced lime

Directions:

In a cocktail shaker, combine tequila, triple sec, crushed ice. Take each lime, roll them on the counter, pushing hard. Slice in half and squeeze each half over the other ingredients.

Shake for about 20-30 seconds.

Take 4 rocks glasses (please, save those fru-fru Mexican glasses for vacation) and rim them with a sliced lime. Place the salt on a platter and dip the rims of each glass in the salt. Add ice cubes and pour margaritas into each one. Garnish with a lime slice.

Rock Your World Mango Margarita

Your guests won't see this one coming. Its a spicy version of a mango margarita. Be sure to have some water on hand to cool your tastebuds.

Ingredients:

1/3 c. Tabasco Tequila
1 ripe mango, peeled and sliced (or use 1/2 c. frozen)
1/4 c. Triple Sec
1/4 c. fresh lime juice (see above)
1/4 c. simple syrup
3/4 c. crushed ice

Directions:

Place all ingredients into a blender and pulse until smooth. Best bet is to serve in a chilled rocks glass. Garnish with a speared mango, if you wish.

Beer Margaritas

No, this is not the white trash version of the Mexican cocktail. You'll be surprised at how delicious this one tastes. Adding beer to the mixture cuts down on the sweetness and gives the drink a bit of "heft." Just be sure to consider the extra alcohol content so you don't over-do it.

Ingredients:

1 1/2 c. tequila
1/2 bottle of beer (go with Corona or a similar light lager)
1/2 c. Grand Marnier
1 can frozen lemonade concentrate
1 lemon (juiced)
1 lime (juiced)
** if you don't have the citrus fruit on hand, you can use 1-2 T. concentrate

Directions:

Add all to a blender with 1 c. crushed ice. Blend well. Garnish with a lime and enjoy responsibly!

Have a great celebration!

Best Homemade Chicken Enchiladas

2009-05-04T07:42:00.001-05:00

What are your plans for Cinco de Mayo this year? The annual celebration on the 5th of May (traditionally a Mexican holiday, but now recognized throughout the world) includes delicious Mexican dishes, margaritas and perhaps a few shots of Tequila.... if you have the day off work the next day!

We're enjoying the best homemade Chicken Enchiladas this year, since we're not going to be partying with the young crowd (unless you count our children). In less than an hour, you can dine as if you are in an authentic Mexican restaurant, at about 1/3 of the cost. Now that is worth celebrating!

Ingredients:

1 pound tomatillos, chopped
1 white or yellow onion, chopped
1 poblano pepper, chopped
2 cloves chopped garlic
1 T. vegetable oil
3/4 t. ground cumin
salt and freshly ground black pepper to taste
1 c. heavy cream
1 rotisserie chicken, shred the meat off the bones
1 can (14.5 oz) diced tomatoes, drained
1 1/2 c. grated Montery Jack cheese
8 corn tortillas (6-inch size)
1 c. salsa

Directions:

In a large skillet over medium heat, saute the tomatillos, onion, pepper, garlic, cumin and about 1/2 t. of salt in the oil. Cook, stirring frequently about 10-12 minutes. Take mixture and place into a food processor, add the cream and puree.

Combine the shredded chicken, diced tomatoes, 1/2 c. of the tomatillo sauce you just made, and 1/2 t. of salt and pepper, each in a separate bowl.

Preheat the oven to 400 degrees. In a 13x9 inch baking dish, spread 1/2 c. of the tomatillo sauce.

Take out the tortillas. Add about 1/4 c. of the chicken mixture to each tortilla. Fold in bottom and then fold in the sides. Place into the dish, seam-side down. Top with remaining tomatillo sauce and Montery Jack cheese.

Bake 12-16 minutes, until browned. Serve with salsa and/or guacamole. Especially tasty with an ice-cold margarita!

Chile and Rice Casserole

2009-05-02T07:35:00.000-05:00

Three days and counting until Cinco de Mayo! If you're entertaining a crowd, they'll enjoy Chile and Rice Casserole. Super easy and vegetarian to boot! This is a definite go-to recipe for any type of party or potluck.

It can stand as a main course, or side dish for tacos or burritos. Bring on the tortilla chips, too!

Ingredients:

Two 7-oz cans diced roasted green chiles, drained
3 pints low-fat sour cream
1 t. salt
6 c. cooked rice (white or brown, but remember - whole grain is healthier!)
1 1/2pounds Montery Jack cheese, sliced into 1/2 inch strips
1 c. shredded cheddar cheese

Directions:

In a medium bowl, mix the chiles, sour cream and salt together.

Spray a 13x9 inch baking dish with cooking spray. Layer 1/3 of the cooked rice into the dish, cover with 1/2 of the sour cream mixture and 1/2 of the Montery Jack cheese strips. Repeat the layers again, then end with a layer of rice. Top with the cheddar cheese and cover with foil.

Bake in a preheated 350 degree oven for 1-1 1/2 hours until bubbling and brown on the edges.

Serves 9-12 people! Party on!!

Short cuts: Make the dish ahead of time and refrigerate for up to a day, and/or bake ahead of time and serve at room temperature.

Wild Mushroom Salad

2009-05-01T07:40:00.000-05:00

For a tasty spring treat, go light and delicious with Wild Mushroom Salad. Its a perfect vegetarian meal, as well, satisfying with meaty pieces of mushrooms. We suggest using chanterells, porcini and oyster mushrooms. Throw in a few brown cap mushrooms to help you stay in budget.

Before we get started, a quick note about storing mushrooms. Always purchase whole mushrooms and store them in brown paper bags. Presliced mushrooms are not as flavorful and will go limp and soggy soon. Another tip: Do not peel mushrooms unless you have to. Gently wipe off any dirt instead of washing them. This will preserve as much flavor as possible.

Ingredients:
1 pound mixed mushrooms, sliced (see notes above)
1 garlic clove, peeled
3 T olive oil
1 lemon
2 T. real cream butter
2-3 cups mixed salad greens
1 bunch fresh snipped chives
1 T. dry sherry
salt and pepper to taste

Directions:
Take a medium saute pan and rub with the clove of garlic. Heat the olive oil over medium heat, add mushrooms and saute for 3-4 minutes, stirring frequently. Add the butter, and stir until melted.

Roll the lemon on the counter, pressing firmly. Cut in half, and squeeze lemon juice over the mushrooms (use both halves).

Place washed salad greens into a serving bowl. Remove the mushrooms from the pan with a slotted spoon, reserving juices. Add mushrooms to the salad.

Return the saute pan with mushroom juices to the stove, add sherry and cook over medium heat about 2-3 minutes, reducing to 1/3 volume. Pour over mushrooms and salad greens. Add snipped chives, and salt and freshly ground pepper to taste.

Potato Chips and Chocolate

2009-04-30T07:20:00.000-05:00

When I first saw this recipe, I really could not believe it.... potato chips and chocolate! Have I died and gone to heaven? Well, maybe if they could erase the bloating and weight gain, then yes!

Sadly, this is one of the dishes that you'll have to enjoy in moderation (darn it!) Still, when you've had the week that I had... it is totally worth it! There is always another day for dieting.

In the meantime, console yourself with the fact that dark chocolate is high in antioxidants, which means this is good for you!

Ingredients:

9 oz. kettle-cooked plain potato chips
4 oz. dark chocolate, broken into pieces
1 t. vegetable oil
1/2 c. chopped pistachio nuts
1/2 T. coarse kosher salt
1/4 t. cayenne pepper

Directions:

Combine the chocolate and oil in a small microwave-safe bowl. Nuke on high for 1-2 minutes, stirring every 30 seconds until the chocolate is melted. Stir.

Line a baking sheet with parchment or waxed paper.

Dip the potato chips into the chocolate mixture, one at a time, and then set onto the lined baking sheet.

Sprinkle with the nuts, salt and/or cayenne pepper.

Refrigerate for 30 minutes, until firm.

Do I need to tell you, its ready for eating and enjoying?

Olive Crostini

2009-04-29T06:29:00.000-05:00

This is our middle sister, Jeanette's, "famous" Olive Crostini recipe. We've been enjoying this tasty, easy appetizer for years - at every holiday, party and even just casual gatherings. Trust me, once you make it for the first time, it will be a reliable stand-by for you in years to come.

Ingredients:

1/3 c. black olives (pitted)
1/2 c. green olives with pimento
2 garlic cloves
1/2 c. grated Parmesan cheese
4 T. butter
2 T. olive oil
1/2 c. grated Monterey Jack cheese
1/4 c. fresh chopped parsley
1 fresh baguette

Directions:

In a food processor, chop both types of olives coarsely. Put into a medium bowl and set aside. With the food processor running, drop the garlic through the feed tube and mince. Add Parmesan cheese, butter and olive oil. Process the ingredients into a paste.

Add paste to olives, then fold in Monterey Jack cheese and parsley. Stir together.

Preheat oven to broil.

Cut baguette into 1/4 inch thick slices. Spread with olive mixture. Broil until bubbly and browned (about 3-5 minutes - watch very carefully so you don't burn them!)

Serve warm. Oh my goodness - who doesn't love olives? This is such an easy, delicious appetizer recipe. Enjoy and please do share in the comments below if you try it!

BLT Smashed Potatoes

2009-04-28T07:14:00.000-05:00

I will say right now that this is the best potato recipe you'll ever taste. BLT Smashed Potatoes are easy and super delicious. After you whip this together a few times, you won't even need to consult the directions. In my book, that is a perfect recipe!

I even found a way to serve this to my vegetarian friends (alterations below). Potatoes are a great side dish for many meats and burgers. Since I don't care whether or not I have substantial protein at each meal, I'm happy to enjoy this dish as my meal.

Ingredients:

1/2 pound bacon
1 bunch fresh leeks, washed and diced
1 fresh tomato, diced (alternatively, one 9 oz. jar dried tomatoes, chopped)
1 T. butter
1-2 pounds red potatoes
salt and pepper to taste

Directions:

Wash leeks well, separating stalks to make sure to get all grainy sand rinsed out. Dice leeks, then saute over medium heat in butter.

Meanwhile, wash and chop the red potatoes. Steam in a colander, covered, over medium-high heat, for 5-8 minutes, until tender.

While potatoes are steaming, cook bacon. I prefer to line a baking sheet with foil and and then cook at 400 degrees in the oven. You can also fry in a large saucepan over high heat for 2-3 minutes on each side. Crumble when finished.

After the potatoes are cooked, drain and put into a serving bowl. Add sauteed leeks, chopped tomato and crumbled bacon.

When I made this for a vegetarian couple, I substituted bacon with dried tomatoes. You get just as much flavor, with lower fat and calories.

This recipe is an easy, family favorite. Try it a few times and before long, it will be a staple dish in your home.

Sea Bass with Mustard Champagne Sauce

2009-04-27T07:47:00.001-05:00

Most of us could stand to eat less meat and more fish and vegetables. Cold water catches like Sea Bass are delicious and high in nutrients like zinc and Omega-3s. Conversely, they are low in fat, yet satisfying due to their high protein content.

Recently, people have been concerned about the safety of eating large amounts of fish due to mercury levels. While Sea Bass is not exempt from the warnings, it is relatively low in mercury levels, compared to swordfish and halibut (see the attached FDA webpage). Like all good things, be sure to enjoy in moderation!

Sea Bass with Mustard Champagne Sauce is a delicious meal that can make any evening feel special.

Ingredients:

6 sea bass fillets
3 T. freshly chopped shallots
1 c. champagne or sparkling white wine
2 T. Dijon mustard
3 T. butter
1 T flour
1 c. half and half
1 lemon
Salt and pepper

Directions:

In a 13X9 baking dish, spray with olive oil cooking spray. Add chopped shallots in a single layer. Place the sea bass fillets in the dish, then add salt and pepper.

Dot the fillets with butter. Pour the champagne over the top and cover loosely with foil (dull side up). Bake at 450 degrees for 10 minutes. Remove the fillets and place on a large serving platter. Reserve the liquid in the dish!

Meanwhile, in a medium skillet, melt 1 tablespoon butter and add the flour. Stir for 10-15 seconds, then add the liquid from the baking dish. Whisk in the cream and mustard. Reduce sauce to desired consistency. Add juice of one lemon (roll lemon on counter first, cut in half and squeeze into pan). Salt and pepper to taste.

Pour the sauce over the sea bass fillets and serve! Garnish with additional slices of lemon and fresh parsley if you wish.

Excellent with delicate salad greens and wild rice.

Tasty Apple Crisp

2009-04-26T06:25:00.001-05:00

So, I know its not fall, but I just have to share my favorite Tasty Apple Crisp recipe. We made this last night and brought it over to a friend's house for dessert.

Given that you can get good quality apples year-round, who wouldn't want to enjoy a bowl of apple crisp, with fresh whipped cream or vanilla bean ice cream?

Be sure to pick the best apples for baking, however. Red Delicious are great for snaking, but not so tasty in apple crisp.

Your better choices include: Jonathan apples, Rome Beauty, Winesap or Golden Delicious. For apple crisps and pies, tart varieties work best!

Ingredients:

2 pounds fresh apples (about 8-9 apples), peeled, cored and sliced
1/2 lemon
1/2 c. butter (one stick - works best), plus 1/2 T. butter
1/3 c. flour
1/3 c. granulated sugar
1/2 c. oats
1/2 c. brown sugar
1 t. cinnamon
1/2 t. nutmeg
1/2 c. chopped pecans or walnuts (optional)

Directions:

Peel, core and slice the apples and place into a large bowl

Roll lemon on the countertop, slice in half and squeeze over sliced apples (careful not to get seeds in the bowl!)

In a small bowl, combine brown sugar, cinnamon and nutmeg. Add to apples and stir well.

Take a 13x9 inch pyrex baking dish and grease with 1/2 T. butter

Pour apples into the dish and spread in a single layer

In a medium bowl, combine flour, granulated sugar, oats and chopped nuts. Take 1/2 c. (one stick butter) and, using a pastry knife or fork, combine until crumbly. **NOTE: some people prefer to melt the butter and then add to the flour mixture.

Sprinkle the flour/oat mixture over the top of the apples.

Bake at 375 for 45-50 minutes.

Did I mention how great this tastes with vanilla bean ice cream? Dig in!

Shrimp With Tomatoes and Feta Cheese

2009-04-25T07:13:00.000-05:00

With swimsuit season around the corner, you may be thinking about cutting back. Trust me, its no fun eating rabbit food and rice cakes all the time.

That's why I love Shrimp With Tomatoes and Feta Cheese for dinner instead. For under 300 calories a serving, this flavorful protein-rich dinner will keep you from dangerous evening snacking later!

Ingredients:

1 1/2 pounds medium shrimp, peeled and deveined (not bay shrimp)
2 cans diced tomatoes (14.5 oz. each)
1 medium onion, diced
2 garlic cloves, minced
1 T. olive oil
1/4 c. fresh chopped parsley
1 t. fresh minced dill
1/4 t. salt
1/4 t. pepper
3/4 c. crumbled feta cheese

Directions:

In an oven safe skillet, saute onions in olive oil for about three minutes on the stovetop (over medium heat). Add minced garlic and saute for another minute or two. Stir in 2 cans of tomatoes and bring to a boil. Reduce heat and simmer, uncovered, for 7-8 minutes.

Remove from heat, and stir in fresh herbs and shrimp. Add salt, pepper and feta cheese.

Place in preheated 425 oven and bake 10-12 minutes.

Enjoy on its own, or over whole grain rice or pasta. "Dieting" never tasted so good!

Fettuccine with Peas and Ham

2009-04-24T06:53:00.001-05:00

On the go all the time with your family? Join the club! But please drive right past the fast food outlet.

There's something better: Fettuccine with Peas and Ham! This is a super fast recipe that takes less than 2o minutes to get on the table. And the taste puts Big Macs to shame.

Think Fettuccine is too heavy? This one is less than 400 calories per serving!

Ingredients:

1 package fresh fettuccine pasta (9-10 oz.)
1 T. butter (don't use margarine -butter is fresher and better tasting)
1 clove minced fresh garlic (you can use 1 t. bottled minced garlic in a pinch)
1 c. frozen green peas (substitute fresh peas in the summer)
3/4 c. sliced mushrooms
2/3 c. half and half
1/4 c. freshly grated Parmesan cheese
1/4 t. freshly ground black pepper
1/2 t. salt
1 c. thinly sliced ham - cut into 1/4 inch strips

Directions:

Cook the pasta, per the package directions and drain. Set aside

Meanwhile, melt the butter in a skillet over medium heat. Cook garlic for 1 minute, stirring constantly. Add peas, mushrooms, cream, cheese, salt and pepper. Stir and continue cooking for 3 minutes, stirring the entire time. Do not bring to a boil. Turn off heat.

Stir in pasta and ham. Serve!

This recipe makes enough for a family of 4 (over 1 cup per serving). We serve fresh greens with balsamic vinegar and olive oil on the side.

Blueberry Granita

2009-04-23T06:40:00.002-05:00

Early summer is here on the High Desert. Its been in the 80s this week, which gets me in the mood for Blueberry Granita. Such a perfect dessert recipe because you can make it 24 hours ahead.

Don't worry, it sounds like much more work than it is. And if blueberries aren't your thing, feel free to replace with raspberries, blackberries, or the like.

Ingredients:

For the Granita:
2 quarts blueberries (or other fresh berries)
1 1/2 c. water (divided)
3/4 c. granulated sugar
3 T. fresh lemon juice

For the Compote:
2 c. sliced strawberries (divided)
1/2 c. water
1/3 c. sugar
1 piece lemon rind (about 2 inches thick)
3/4 c. blueberries (again, replace with other berries above if you aren't going blue)
1 t. fresh lemon juice

Instructions:

Make the granita first, by placing berries in a food processor or blender and processing until smooth (1-2 minutes). Slowly add 1 c. water and continue processing.

Strain the berry mixture through a sieve and discard solid pieces.

Combine 1/2 c. water and 3/4 c. sugar in a saucepan over high heat on the stove. Stir constantly until the sugar dissolves. Take the mixture and add 3 T. lemon juice with berry mixture from above. Pour into a 13 x 9 glass baking dish and allow to cool. Freeze for 2 hours, then flake with a fork. Return to freezer and repeat flaking and re-freezing every 30 minutes for 2 hours. Cover and freeze one more time for 1 hour.

Prepare compote by placing 1 c. strawberries in a food processor or blender and processing until smooth. As above, strain through a sieve and discard solids.

Combine 1/2 c. water, 1/3 c. sugar and lemon rind in a saucepan over medium heat. Bring to a boil. Cook for 1 minute tand then remove from heat. Take out rind and discard.

Add strawberries puree, quartered strawberries, blueberries and 1 t. lemon juice to the saucepan. Stir and then let cool.

To serve... spoon compote into 8 bowls and then top with granita.

This is a wonderful, practically non-fat dessert for under 200 calories!

Honey and Balsamic Glazed Chicken

2009-04-22T06:32:00.000-05:00

This post is in honor of my son, who happened to be watching the Food Network while I was having a pedicure last weekend. He asked me to make Honey and Balsamic Glazed Chicken, but I missed the show (admittedly, I was reading the latest Oprah magazine, instead).

So, we had to improvise a bit. Fortunately, my son agrees that my recipe tastes as good as he imagined it would be!

Ahhh... what a good boy. Try this and see if you agree!

Ingredients:

4 boneless chicken breasts
1 T. olive oil
1/2 t. salt
1/4 t. black pepper
1 T. fresh chopped thyme
2 T. balsamic vinegar
2 T. honey

Directions:

1. Season chicken breasts with salt, pepper and thyme.

2. Heat olive oil in medium skillet over medium-high heat. Cook chicken about 4 minutes on each side, turning once. Remove chicken and keep warm.

3. Add balsamic vinegar and honey to pan and simmer 1-2 minutes over medium-low heat until glaze thickens.

4. Pour glaze over chicken and enjoy!

You can use this glaze for salmon or pork, as well. Its so versatile and delicious!

Homemade French Fries

2009-04-21T06:45:00.000-05:00

Wondering what to serve with your grilling recipes this summer? My family loves homemade french fries! Perfect for Memorial Day, Fourth of July, or any fun gathering, seasoned fries like these are a tasty addition to burgers, chicken, fruit salad, etc.

Step away from the freezer. You don't need those stale, tasteless potatoes to ruin your meal. Come on - these homemade fries are the perfect accompaniment for your delicious recipes. And they're so easy. Since they are not deep fried, they are so much healthier too.

Ingredients:

2 pounds baking potatoes, peeled and sliced into 1/2"-1/4" inch strips
1 1/2 T. vegetable oil
1 t. kosher salt
1/8 t. freshly ground pepper
1/8 t. red pepper flakes (if desired)
1/4 t. onion powder
1/4 paprika
1/4 t. seasoning salt
1/4 c. Parmesan cheese (if desired)

Directions:

Combine all ingredients together in a large bowl. Stir well.

Heat oven to 450 degrees. Arrange potatoes in a single layer on a baking sheet. Bake for 35-40 minutes until golden and crispy.

If you watch your serving size (these directions make 4 servings), you'll add only 200 calories to your main dish (compare with 250 calories for a small fry helping at McDonald's)!

Where will you eat your homemade french fries this year?

Chicken and Mandarin Oranges

2009-04-20T07:04:00.000-05:00

Quick! Its almost dinnertime! What are you going to serve tonight? Why not Chicken and Mandarin Oranges? No, really... its not too much work (though it tastes like you spent much more than the 20 minutes it will take you from start to finish.

Take a "wok" on the wild side, or use an ordinary non-stick skillet. You'll see why this Asian-inspired chicken recipe is a family favorite at our house!

Amazingly, this recipe is less than 400 calories per serving (serves 4) That means its a double bonus recipe: fast AND low-calorie!

Ingredients:

1 1/2 pounds chicken breasts (4 breasts, sliced into smaller tender pieces)
1 t. salt
1/2 t. freshly ground black pepper
1 T. butter
2 t. olive oil
1/2 c. orange marmalade
1 T. cornstarch
1 T. lemon juice (slice 1/2 lemon and squeeze the juice, carefully catching and removing seeds)
1/2 t. dry yellow mustard
1/2 c. chopped green onions
1 can (7 oz) mandarin oranges

Directions:

1. Season chicken with salt and pepper. Heat butter and olive oil in a wok, or skillet over medium-high heat. Cook chicken for 4 minutes on each side, until browned. Leave in pan, but turn off heat until third step.

2. In a medium bowl, combine marmalade, cornstarch, lemon juice and mustard with a whisk. Stir in mandarin oranges.

3. Add orange mixture to chicken, and simmer over low heat about 5-6 minutes, until the sauce has thickened. Sprinkle with chopped green onions

Serve with white or brown rice, seasoned with 1/2 c. each sliced green onions and chopped cashews. Or, serve over cooked and drained rice pasta noodles.

Bourbon Glazed Pork Chops

2009-04-18T18:51:00.005-05:00

Nothing says summer like grilling season! Trust me, your neighbors will certainly drop by when the smell the aroma of Bourbon Glazed Pork Chops coming from your backyard. The sweetness of bourbon and honey has never met a chop it didn't like! First, it serves as a marinade, and then after bringing to a boil, its a luscious sauce.

Add some fresh peaches, and you're that much closer to heaven.

Ingredients:

4 boneless pork chops, trimmed
1/3 c. bourbon
1/4 c. honey
3 T. soy sauce
1 T. vegetable oil
1 t. ground ginger
1/4 t. crushed red pepper
1/4 freshly ground black pepper
2 fresh peaches, pitted and cut in half

Directions:

Combine bourbon, honey, soy sauce, oil, ginger, red and black pepper. Wash and pat dry pork chops. Add to a large freezer Ziploc bag and pour marinade in, add peaches. Combine well, lock bag and set aside.

Pre-heat your grill to medium high heat (or you can use a nonstick grill pan indoors), spray with cooking spray. Grill the pork about 4 minutes each side. Grill the peaches about 4 minutes total.

Meanwhile, place the marinade in a saucepan over medium heat. Bring to a boil, stirring occasionally. Spoon marinade over the grilled pork and peaches.

Did I already say "heaven?" Unbelievably delicious!

Lemon Souffle Pancakes and Blueberry Syrup

2009-04-17T09:35:00.007-05:00

Its the weekend! That means leisurely breakfasts and an extra cup of coffee.

Don't go out for brunch on Sunday... make Lemon Souffle Pancakes and Blueberry Syrup. I think I originally saw this recipe in Sunset magazine. The souffle part comes from the extra step of beating the egg whites and folding them into the pancake mixture. Instead of heavy, dense pancakes, you get heavenly light, lemon-y bites!

We've tweaked the original recipe a bit to make the lemon taste stand out. Its even better if you have your own lemons, but if you aren't so fortunate, just pick fresh citrus from a local fruit stand, if possible.

Ingredients:

2 c. flour
2 T. sugar
1 t. baking soda
1/2 t. salt
1 c. fresh blueberries
1 fresh lemon (For a sweeter taste, pick a Meyer Lemon): from this you will need 1 T. grated lemon peel and 3-4 T. lemon juice
2 eggs (separate yolk from whites - you need both parts)
1 1/2 c. buttermilk
4 T. melted butter (divided)
1 c. maple syrup

For another interesting breakfast idea, check out this White Chocolate and Blueberry Pancake recipe!

Directions:

In a medium bowl, mix dry ingredients together and set aside.

Take the lemon and roll it gently on the counter, pressing firmly on the top. This will help release the juices. Before juicing the lemon, use a small grater and peel 1 tablespoon of the zest. Reserve. Cut lemon in half and use a juicer (or you can just squeeze over a small bowl) to get several tablespoons of juice.

Now, mix together the zest, lemon juice, egg yolks, buttermilk and 2 T. butter, melted.

In a deep mixing bowl, beat egg whites with a mixer on high speed until stiff.

Add buttermilk mixture to the flour mixture. Fold in egg whites.

Preheat a griddle to 350 degrees. Use cooking spray or butter to grease beforehand. Pour batter, 1/4 c. at a time into portions. Cook 2-3 minutes on each side. Watch carefully!

Over medium-low heat, combine 2 T. butter, maple syrup and blueberries. Heat about 3 minutes, stirring constantly. Serve blueberry syrup with lemon souffle pancakes and enjoy!

Mediterranean Vegetables

2009-04-16T06:56:00.000-05:00

If you love stir-fried vegetables, you'll enjoy Mediterranean Vegetables even more! This recipe is made on your stove top and is delicious as a side-dish, or stirred into cooked pasta for a great, low-calorie vegetarian meal. This will make about 6 servings.

With spring in the air, people are starting to plant their gardens. Just harvest your fresh veggies and herbs, then stir this up. So easy, fresh and delicious.

Ingredients:

2 c. sliced zucchini
2 c. sliced sweet peppers (green, yellow and/or red)
2 c. chopped broccoli
2 cloves chopped garlic
1 T. chopped fresh basil and/or fresh oregano
1/4 t. fresh ground pepper
1/4 c. chicken broth
3 medium tomatoes, chopped
salt to taste

Directions:

In a large pot or Dutch oven, combine zucchini, peppers, broccoli, garlic, herbs, pepper and broth. Bring to boiling, then cover and reduce heat. Simmer for 7-8 minutes, stirring occasionally.

Stir in tomatoes at the end. Salt to taste.

For a main dish, add to 2 c. cooked pasta (I prefer whole wheat), add 1-2 T. olive oil and 1/4 c. fresh shredded Parmesan cheese. Hot, for a main dish; cold for a great tasting pasta salad.

Don't you just love fresh veggies?

Beef Tenderloin

2009-04-14T07:06:00.000-05:00

If beef is the answer for: "what's for dinner tonight", then you'll love this recipe! I really enjoy cooking a big "meat" meal -- especially on the weekends. It is so wonderful as the smells waft through the house and coax everyone downstairs to taste what's cookin'.

This recipe is from my chef neighbor's recipe box. It's delicious and wonderful to serve the family or company!

Marinade/Rub:

1/2 cup olive oil,
1 bunch chopped flat leaf parsley (leaves and thin stems only),
5-6 fresh garlic cloves-minced
1 tsp black pepper

Mix together and then pour over/rub a 2 pound beef tenderloin cut at least 24 hours before cooking. Cover and refrigerate.

Cooking Directions:

Remove beef from the mixture and scrape off most of the garlic.

Salt meat generously (about 1 T per whole tenderloin).

Place in roasting pan on the rack. Heat oven to 400 degrees and then roast tenderloin for about 25 min. Check temp with meat thermometer (145-150 degrees for med. rare). Continue to roast, checking every 5 min. until desired temperature is reached.

NOTE: If the meat has not browned enough on the outside, you can broil it for a couple of min. to crisp it right before you take it out of the oven.

Remove from roasting pan and place on cutting board that can catch juices. Let stand, covered with foil for about 15 min. before carving. Then carve into 1 inch slices and serve.

Collect all the "jus" and put in a pitcher on the table to pour over the tenderloin. Serve with roasted vegetables and salad. Delicious!

Baked Macaroni and Cheese

2009-04-14T06:04:00.001-05:00

OK, admittedly, Baked Macaroni and Cheese is not low-calorie (or even low-fat), but when you are craving comfort food, those kind of considerations go out the window. With spring in the air, you cannot tell whether it will be 40 degrees or 80!

On cooler days, I like to surprise my family with a hearty meal after baseball practice, or just a long day at school. For adults, this is a super way to take a little trip back down memory lane. Maybe just skip dessert afterwards!

If you are following a vegetarian diet, then put this one in the recipe book. Other than the hottest couple of months during summer, you can make this dish year round.

Ingredients:

1 c. smoked cheddar cheese (in Oregon, we love Tillamook), shredded
1 c. heavy cream (not half and half, please read the labels!)
3 whole shallots, roasted
2 T. olive oil
1/4 c. white wine
1/2 t. fresh chopped thyme
3 cloves garlic, roasted
1 tomato, roasted
1 c. cooked elbow or penne pasta
1/4 c. bread crumbs with herbs
salt and pepper to taste

Directions:

First, roast shallots by combining them with 2 T. olive oil, 1/4 c. white wine and 1/2 t. fresh chopped thyme, then cover with foil and roast on a baking sheet at 350 degrees for 45 minutes.

You'll also need to roast the tomatoes and garlic. This will take two steps. The tomatoes can be done in 15 minutes after cutting it into quarters and coating with a bit of olive oil. Roast at 350 for 1/4 hour. Garlic will take a bit longer - coat with olive oil, salt and pepper then cover and bake for 45 minutes at 350.

All your hard roasting work is about to pay off.

Bring the heavy cream to a boil, slowly over medium heat on the stovetop. Add the garlic, shallots and pre-cooked pasta. Stir and cook for 3 minutes. Turn down heat to low and add cheddar cheese, salt and pepper. Later, stir in tomato.

Pour into an oven-safe dish and sprinkle bread crumbs over the top. Cook for only 8 minutes at 350 until browned.

Dig in and enjoy!

Easy Corn Salad

2009-04-13T06:56:00.000-05:00

10 minutes to a fresh, homemade salad? Not impossible! And this one does not involve ripping open a bag of pre-washed lettuce. Easy Corn Salad is a great accompaniment to grilled entrees and practically screams sunshine. We enjoy this corn salad from April through October.

This recipe serves 4, so I often double it for larger crowds.

Ingredients:

2 c. corn kernels (you can either cut from pre-cooked corn on the cob, or use frozen corn in a pinch)
1 c. chopped zucchini
1/2 c. diced red bell pepper, and/or chopped grape tomatoes
1/2 c. minced green onions
1/4 c. cider vinegar
1 T. Dijon mustard
1 t. granulated sugar
1 T. olive oil
1 T. minced garlic
1/4 t. hot sauce (if desired)

Directions:

In a serving bowl, mix together corn, zucchini, red peppers (or tomatoes) and green onions.

Stir dressing together in a separate medium-sized bowl with remaining ingredients.

Pour over vegetables, mix well and serve.

TIP: In order to allow the flavors to marinate, add dressing to salad about 1/2 hour before serving and refrigerate. Stir again, and serve.

Asian Fusion Turkey Wraps

2009-04-12T06:31:00.002-05:00

Asian Fusion is a hot new cuisine trend. But you don't need to shell out big bucks at a fancy restaurant. In fact, you don't even need to wait until dinner to enjoy the flavors of the Far East. With Asian Fusion Turkey Wraps, lunchtime can be tasty, low-fat AND a bit exotic.

Plus, this recipe is less than 200 calories per serving. With summer fast approaching, this is a great break from your rice cakes.

Ingredients:

2 c. cooked, shredded turkey
2 c. shredded cabbage
1/4 c. chopped cilantro
2 T. fresh mint, chopped
2 stalks green onion, minced
1 T. Dijon mustard
1 T. rice vinegar
2 T. soy sauce (low sodium is best)
1 1/2 t. sesame oil
1/4 c. canola oil
pinch granulated sugar or 1 packet of sweetener
6 8-inch flour tortillas

Directions:

In a medium bowl, mix together turkey, cabbage, herbs and green onions. Set aside.

Make the dressing in a small bowl, whisking together mustard, vinegar, soy sauce and sesame oil. Add a small pinch of granulated sugar (my secret is a packet of Splenda instead). Slowly add the canola oil, whisking into the other ingredients until well-blended.

Pour the dressing over the turkey mixture and stir to combine.

Take each tortilla and add 1-2 spoonfuls of the turkey salad in the center. Fold the bottom up first, then fold each side in. Cut in half and serve! (Serving is 2 halves).

In true fusion form, feel free to experiment with new tastes that inspire you the most. Replace the turkey with shredded carrots and soy if you prefer vegetarian wraps instead.

Fuse your way to a slender figure, without giving up a tasty, satisfying meal!

Healthy Whole Wheat Spaghetti

2009-04-11T06:21:00.000-05:00

As a diabetic, I'm always looking for healthy recipes that are tasty too. This Whole Wheat Spaghetti dish is quick, easy and vegetarian, as well. Whatever your health condition, it may be a perfect meal for you!

This recipe makes 4 servings and includes about 50 grams carbs each. The good thing about whole wheat pasta is that it will not spike your blood sugar, and will help keep it even over several hours after your meal.

Plus, the whole wheat will help keep you satisfied for hours. You'll be less likely to snack and "cheat" on your diet. All around, great news!

Ingredients:

1 box (13 oz) whole wheat blend pasta (spaghetti noodles recommended)
2 T. olive oil
2 T. garlic cloves, minced
1 yellow onion, minced
2 peppers (your choice: red, yellow and/or green)
1/2 c. sliced mushrooms
salt and pepper to taste

Directions:

Heat 5 quarts water to a rapid boil. Add pasta and cook for 10-11 minutes. Drain, rinse and set aside.

Meanwhile, take a medium saute pan and heat olive oil. Saute garlic, onion, peppers and/or mushrooms for 3-4 minutes.

Pour mixture over pasta and stir.

Serve with fresh greens. Delicious and nutritious!

Breaded Grilled Salmon

2009-04-10T06:09:00.000-05:00

For many people, Friday means fish. Especially today, which is Good Friday for Christians. My kids love this recipe for Breaded Grilled Salmon, even though fresh fish is not normally at the top of the list of their favorite foods.

If you love other meats, you can easily transform this recipe for pork, chicken and even beef. Its faster than a marinade, but adds some great flavor.

I like to refer to it as "poor man's shake and bake."

Ingredients:

2 salmon filets (skin on is fine)
2 c. bread crumbs
1/4 c. seasoning salt
1/4 c. olive oil

Directions:

In a small bowl, combine bread crumbs and seasoning salt. Pour onto a large platter and spread evenly. In another large platter, place olive oil.

Take fish fillets and place into olive oil, on both sides, first, then dredge in bread crumbs mixture.

Broil or grill for 6-8 minutes on each side

Enjoy!!

Another alternative for other meats is to combine bread crumbs and Parmesan Cheese in a 2:1 ratio. We did this for pork chops earlier this week. Really tasty!

Happy Good Friday and enjoy your fish fillets!

Grilled Prawns Salad

2009-04-09T07:56:00.000-05:00

Whether you call them shrimp or prawns, the shellfish is a delicious addition to any light dish, especially when you are making Grilled Prawns Salad.

What I love most about this recipe is that it could be a wonderful luncheon recipe, or a summer dinner on days when its too hot to eat anything heavy.

The other benefits include the fact that you can serve 8 people with this dish, and its less than 200 calories per serving!
Go ahead, and have seconds without guilt....

Ingredients:

1 c. white beans, rinsed (or 1 14 oz. can of white beans)
2 c. chicken broth
2 c. water
1 medium yellow onion, chopped
2 carrots, peeled and chopped crosswise
1/2 c. olive oil
2 garlic cloves, thinly sliced
1 T. fresh rosemary, chopped
2 T. dry white wine
3 T. balsamic vinegar
1 1/2 pounds large shrimp (prawns), peeled and devined
2 T. fresh lemon juice
1 bunch fresh arugula, rinsed and stemmed
1 medium tomato, sliced (optional)
salt and ground black pepper to taste

Directions:

If you are going to cook the beans from scratch, put the beans in a medium bowl and cover with cold water. Soak for 6-8 hours, or overnight. Change the water at least once during the soaking.

Drain the beans and put them into a large pot. Add chicken broth, water, onion and carrots. Bring mixture to a boil, then reduce heat, cover and simmer for 45-50 minutes. Stir occasionally.

Drain and rinse the beans again and discard the onion and carrots. Set aside beans.

In a medium bowl, whisk together 1/4 c. of the olive oil, garlic, rosemary 1 T. balsamic vinegar and salt/pepper. This will be the marinade for the prawns. After rinsing and patting dry the prawns, add to the bowl and stir to coat. Cover and chill for 1 hour.

Remove prawns from the marinade and grill over medium heat 5-7 minutes total, turning once.

Add the grilled prawns to the beans, then add lemon juice, tomatoes and arugula. Mix together.

Take the remaining 2 T. balsamic vinegar and 1/4 olive oil and combine. Pour over the top of the salad.

Crab Quiche

2009-04-09T06:43:00.000-05:00

Forget what you might have read.... real men do eat quiche - at least if its our not-yet famous Crab Quiche! The egg-based pie dish is popular for brunch recipes. Perfect, of course, for the upcoming holiday weekend. Eggs and Easter go hand in hand.

Because we're using a pre-made pie shell, you'll save time and a lot of hassle. And the best part, is you can still take pride in making a main dish that tastes like you had it catered.

This recipe serves 6. If you are going to double it, be sure to use two separate pie dishes and crusts.

Ingredients:

Unbaked single 9-inch pie shell
2 T. butter, melted (divided)
1/2 pound fresh crab meat, drained (never, EVER use imitation crab!)
2 c. grated Swiss Cheese
1 2/3 c. whipping cream (not half and half)
4 eggs, lightly beaten
1 bunch green onions, diced
1 t. salt
1/2 t. pepper
1/2 t. nutmeg

(crab not your thing? Try the Spinach Quiche recipe in the following video instead)

Directions:

Put pie shell into a 9-inch pie dish, Trim and flute edges. Brush with 1 T. melted butter. Bake for 5 minutes at 425 degrees. Take out and allow to cool slightly.

Meanwhile, combine beaten eggs and whipping cream. Add nutmeg, salt and pepper.

Saute the green onions in remaining 1 T. butter for 3-4 minutes over medium heat. Remove and place into pie shell. Top with fresh crab, then swiss cheese. Pour egg mixture over top.

Bake at 375 for 35-40 minutes (watch closely for the last 5 minutes). There should not be any watery or runny mixture remaining at the end.

We love Crab Quiche with fresh salad greens. On Easter, enjoy a Mimosa or glass of champagne too.

Marinated Tomatoes, Cucumber and Feta Cheese

2009-04-08T07:08:00.000-05:00

I'm on a fresh food kick this week. We've just started planning our vegetable garden and I'm dreaming about the delicious tomatoes that we'll be harvesting in a few months. Perfect for this Marinated Tomatoes, Cucumber and Feta Cheese recipe.

You have to use the ripest, tastiest tomatoes from your garden (or farmer's market) for this one. Heirloom tomatoes make this vegetable dish extra special.

Ingredients:

3 large red and/or yellow tomatoes, sliced
2 medium cucumbers and/or zucchini, peeled and sliced
1/4 c. crumbled feta cheese

3 T. olive oil
3 T. white wine vinegar
1 T. chopped green onion or chopped chives
2 t. honey mustard
1/4 t. freshly ground pepper
salt to taste

Directions:

Line a serving platter with leaf lettuce. Place tomatoes, zucchini and/or cucumbers on top.

Combine dressing ingredients (last 6 items above) in a small bowl. Drizzle over the vegetables, then cover and refrigerate for at least 30 minutes. Sprinkle with feta cheese before serving.

For a richer salad, try adding slices of avocado and/or brined olives to the mix. Simply delicious!

Mango and Melon Salad

2009-04-07T07:24:00.000-05:00

Our local farmer's market is just about to open for the season. I cannot wait! With the fresh offerings, I'm going to make our mouth-watering Mango and Melon Salad.

Like many of our recipes, you can get creative with the ingredients.... substitute watermelon with honeydew, or one of my favorites: cantaloupe. That way, you can always use fruit that's in season, and never compromise on taste.

This fruit salad is perfect for brunch, or as a light afternoon snack during the warm days of summer.

Ingredients:

1/4 c. freshly squeezed lime juice
1 T. crystallized ginger
1 T. fresh mint leaves, chopped
1/2 t. red pepper flakes
1 small seedless watermelon, scooped with a melon baller
1 ripe mango, cut into 1/2 inch pieces
1/4 c. sweetened shredded coconut (toasted)
1/3 c. roasted pistachios (unsalted), chopped

Directions:

Spread coconut onto a baking sheet and lightly toast under the broiler for 2-4 minutes.

In a small bowl, combine first four ingredients.

Stir fruit together in a serving bowl, then pour dressing over the top. Sprinkle with coconut and pistachios right before serving. Garnish with fresh mint sprigs.

Fresh, fruity, crunchy sweet goodness!

Simple Fruit Dip

2009-04-07T06:09:00.000-05:00

This recipe is so easy, its almost embarrassing! But - trust me when I say that your family and guests will wonder how you whipped up something as tasty as this Simple Fruit Dip. I'll admit that its probably not the healthiest option out there, but that's why its so great to serve at parties and other gatherings.

I usually serve this dip with fresh, ripe strawberries. But feel free to dunk bites of cantaloupe, honeydew melon, apple slices, or even pineapple.

It would even be a great accompaniment to your Easter Sunday brunch.

Ingredients:

6 oz. softened cream cheese
7 oz. jar of marshmallow creme
1 T. pure vanilla extract

Directions:

Mix thoroughly with an electric mixer, until smooth.
Sprinkle ground cinnamon on top, if desired, and perhaps even add a couple of cinnamon sticks for garnish.

Serve with your favorite slices of fruit, or fresh berries (large enough for dunking).

Doesn't summer taste delicious?

Smoked Salmon Hash with Dill Sauce

2009-04-06T06:15:00.000-05:00

Easter is on Sunday! What will you be serving at your house? I'm thinking Smoked Salmon Hash with Dill Sauce. Its the perfect brunch recipe. Of course, being from the Pacific Northwest, any dish with salmon is almost perfect. But even if you don't live near large bodies of water, you can find some pretty good smoked salmon at the store or online.

Ingredients:

2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
2 T. olive oil
1 red bell pepper, cored and cut into small bits
1/2 medium yellow onion, julienne cut
1/2 pound smoked wild-caught salmon, flaked and picked free of bones
6 T. fresh dill, minced (divided)
1/2 c. sour cream
1 t. fresh lemon juice
salt and pepper to taste

Directions:

In a medium saucepan, boil potatoes in 2-3 cups water for about 7 minutes until tender. Drain and set aside.

In a medium mixing bowl, stir together sour cream, lemon juice and 3 T of the dill. Season with salt and pepper.

Stir fry onion and pepper in the olive oil. Add potatoes and cook for 10-12 minutes until potatoes are golden and crispy. Add salmon and remaining dill to the mixture and cook for 2 more minutes. Add salt and pepper to taste.

Transfer mixture to plates and drizzle with sour cream sauce.

Now you can focus on more important things, like egg hunts and getting some great photos of your Easter Sunday!

Potato and Herb Salad

2009-04-05T06:57:00.000-05:00

Sunny days like today make me long for summer. We're getting there soon, which means its time to think about yummy Potato and Herb Salad. This unique potato salad recipe is light and flavorful. Fresh herbs from your garden can be used (avoid the grocery store if you can!)

Ingredients:

1/4 c. light mayonnaise
1/4 c. light sour cream
2 T. Parmesan cheese (grated)
1 T. lemon juice
1/4 t. salt
1/8 t. ground peppercorns

4 c. cubed gold potatoes
1/2 c. chopped celery
1/3 c. chopped parsley
1/4 c. chopped chives
1/4 c. green peas

Combine the first 6 ingredients in a medium sized bowl. This will be the dressing for your potato salad.

Place potatoes in a large saucepan or pot and cover with water. Bring to a boil, then reduce heat, cover and simmer for 10 minutes. Drain and allow to cool - about 1/2 hour.

Combine fresh herbs and vegetables above with the dressing, combine with potatoes and toss well.

Makes 5 servings about 1 cup each. We find that we're often doubling this recipe because its so tasty and is a great potluck or BBQ side dish.

Tomato Tapenade

2009-04-04T06:20:00.000-05:00

Great for an appetizer, or use as an extra special relish for a sandwich (my favorite - panini), this Tomato Tapenade is a family favorite recipe. I've been making it for almost 10 years now. Everyone loves it - guests, family and even my kids!

Ingredients:

1 c. sundried tomatoes
3 T. pine nuts
1 T. olive oil, plus 3 T. olive oil (divided)
3 T. Parmesan cheese
2 T. chopped fresh basil
1 clove garlic
salt and pepper to taste

(if serving as an appetizer, you'll also need a loaf of french bread or tasty crackers)

Directions:

In a small bowl cover the sundried tomatoes with about 1/4-1/2 cups boiling water. Let stand about 15 minutes. Then drain.

Meanwhile, stir fry 3 T. pine nuts in about 1 T. olive oil, stirring frequently, for 5 minutes.

In a food processor or blender, whirl together all ingredients except remaining 3 T. olive oil. Stir in olive oil.

Your tomato tapenade is ready! For an extra tasty appetizer, spread on 1/4 inch thick french bread slices and sprinkle 1 T. mozzarella cheese on top. Broil for 3-5 minutes until bubbly.

As noted above, tomato tapenade is delicious on sandwiches as a special relish. Let your imagination (and your stomach) be your guide!

Cheesy Potato Gratin

2009-04-03T05:50:00.000-05:00

My husband just LOVES potato gratin. And he loves cheese. So this Cheesy Potato Gratin is a perfect recipe. We like to serve it alongside grilled meats, or bring it with us to a potluck. It doesn't take long to put together, and takes less than an hour in the oven.

Even on busy weeknights, you can have dinner on the table quickly, with a dish the whole family will love to eat.

Ingredients:

2 c. heavy cream
1 package (5 oz) Boursin Cheese
2 T. minced shallots
2 cloves crushed garlic
2 t. olive oil
2.5 lbs. red potatoes, peeled and sliced 1/4 inch thickness (finer for crispy, thicker for soft potatoes)
2 T. minced fresh chives (divided)
1/2 c. freshly shredded Parmesan cheese
salt and pepper to taste
2 T. fresh parsely for garnish (optional)

Directions:

Place the cream, cheese, shallots and garlic and stir over low heat in a medium saucepan. Stir constantly for about 5 minutes.

Meanwhile, preheat the oven to 400 F.

Use cooking spray to coat a 13X9 baking dish. Then, place 1/2 of the potato slices in the dish, overlapping them slightly. Salt and pepper, as desired, then sprinkle 1 T of the chives over the top.

Pour 1/2 of the Boursin cheese mixture over the top of the potatoes. Now, finish off with the other 1/2 of the potatoes. Just as before, use salt and pepper and then the remaining chives. Then add the last of the cheese mixture.

Sprinkle with Parmesan cheese.

Bake at 400 (no cover) for about 45-50 minutes. Remove from oven and garnish with parsely.

Trust me - your entire house will smell delicious with this homemade recipe!

Basil and Roasted Red Pepper Dip

2009-04-02T06:03:00.000-05:00

Getting kids to eat their vegetables can be trying - what mom doesn't know that? What if I told you there is a dip you can make for mini carrots, cucumber slices and broccoli that actually has even MORE vegetables in it? And what if I claimed that this Basil and Roasted Red Pepper Dip would delight children and make your evening struggles that much easier?

OK - no more questions. The anticipation must be killing you.... Let's get down to the recipe!

Ingredients:

8 oz. cream cheese block (softened)
2 roasted red peppers (you can make your own, or buy them canned at the store)
2 cloves chopped garlic
1 T balsamic vinegar
1/4 t. cayenne pepper or 2 dashes mild Tabasco sauce
1/4 t. salt
3 T. fresh chopped basil

Directions:

Place everything in a blender or food processor and blend well.

The dip will keep up to a week in the refrigerator. Serve with fresh vegetables, crackers or slices of french bread.

*NOTE: To make your own roasted red peppers, core and slice peppers, place skin-side up on a broiling pan and brush with olive oil. Broil (watching carefully) for about 3-5 minutes and then turn over, and complete broiling for about 2 minutes.

Chicken Piccata

2009-04-01T06:23:00.000-05:00

I love all things salty – salt, olives, capers. I’d take salty and savory any day over sweet. That’s probably why Chicken Piccata is one of my favorite meals. It’s a super-savory chicken dish that appears and tastes better than your average mid-week chicken meal. It reminds me of the wonderful dishes served in Europe. The butter, capers and light breading (via the flour) put an elegant touch to this dish that's beyond the ordinary.

This recipe is perfect for company, and also makes a romantic dinner to impress that someone special.

My next door neighbor was a culinary chef and made the best Chicken Piccata. Though she refused to part with her secret recipe, I've recreated my own! Its so good you'll want to have a basket of crusty bread alongside to mop up the remaining sauce from dinner.

Why not put a twist on Easter brunch this year? Instead of the old, worn-out ham recipe from your mother-in-law, serve Chicken Piccata instead. Your guests will be lining up to come over next year (so... if you don't like your guests, serve the ham instead!)

This recipe serves 2, so be sure to double or triple everything if you are expecting a larger crowd.

Ingredients:

2 chicken breasts skinless (1 1/2 pound total)
1/3 cup flour
2 tablespoons parmesan grated (use the real stuff if company is coming, otherwise, the green can stuff works fine).
salt to taste
4 tablespoons butter
4 tablespoons extra virgin olive oil
3 tablespoons lemon juice – fresh is always better
1/2 cup chicken broth/stock or a nice white wine
1/4 cup brined capers
1/4 cup parsley chopped

Instructions:

1. Cut the breasts in half horizontally, butterflying them open. Put between two sheets of plastic wrap and pound with a meat hammer until they are 1/4 inch thick.

2. Mix together the flour, salt and pepper, and grated Parmesan. Rinse the chicken pieces in water and dredge them thoroughly in the flour mixture, until well coated.

3. Heat the olive oil and 2 Tbsp of the butter in a large skillet on medium high heat. Add half of the chicken pieces (you don't want to crowd the pan). Brown well on each side, about 3 minutes per side. Remove from pan and reserve to a plate, cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while preparing the sauce.

4. Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a metal spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 Tbsp of butter.

Put the chicken on the serving plates and pour the sauce poured over the top. Sprinkle with fresh parsley. Garnish with thinly sliced lemon, if desired.

By the way, Easter brunch is at 2:00 at my house this year!

Lulu's Homemade Guacamole

2009-03-31T06:48:00.000-05:00

Did someone say Cinco de Mayo? Ole! Mexican food is a favorite standby in our home. If I had to pick one type food to eat for the rest of my life – hands down I’d pick Mexican. Since it can be less than gentle on the waistline (and the wallet if you eat out), I’m always looking for ways to bring a little south of the border flare into my homemade cooking, where I can control the ingredients and cost.

After watching in horror as a Washington D.C. restaurant charged over $12.00 for guacamole last spring, I decided to create my own recipe. I’m not sayin’…I’m just saying that it’s darn good!

My 9 month old chows it down and prefers it to regular baby food. Before you protest that avocados are “too fatty” – rest assured that they are the “good fat” you want to eat (good for hair, nails, skin, and helps lower bad cholesterol). But before you start consuming Lulu's Homemade Guacamole every day and then blame me for unexplained weight gain, I insert the caveat that, as with everything, eat in this guacamole in moderation. It may be hard, but feel free to treat yourself to the good fat when you feel the need to shake your maracas.

My best tip is to use fresh/ripe ingredients. Farmer’s markets are wonderful, and home-grown ingredients are even better!

While on vacation in Palm Springs, I found a woman collecting lemons from her lemon tree. Since her condo was on my running route, I made a point to “borrow” a few lemons every day. Using lemon juice in your guacamole not only brings out the flavors, but it prevents your guacamole from turning brown too quickly (same tip works on apples).

Ingredients:

1. two ripe avocados (tip – do not put avocados in the fridge. It slows the ripening process and makes them inedible). Leave on a sunny window sill for a day or two and they will be perfect!
2. 2-4 ripe tomatoes – depending on variety and size.
3. ½ Large red onion or 1 small red onion
4. 1 ripe lemon
5. Generous amounts of salt and pepper to taste

Directions:
1. Cut avocado in ½. Remove pit. With a knife, cut avocado into pieces while still in the skin. Scoop pieces out with a fork.
2. Chop red onion up into small, but rough chops
3. Chop tomatoes into small pieces (I drain the seeds and the liquid from my tomatoes so as not to water down the guacamole).
4. Roll lemon (if very hard, microwave for 30 seconds). I usually pull out my lemon and place it in the sun for a bit of time before using. This allows the juices to run freely. Squeeze over the bowl with avocados, onion and tomatoes. Cup your hand under lemon when squeezing to avoid the seeds from getting into the mixture.
5. Salt and Pepper to taste.

You can refrigerate leftovers. It may look “brown” the next day, but give it a quick stir and you’ll find green just under the surface. Perfectly fine to eat – but I would eat within 2 days.

I love to use this with chips, on my burgers, on top of chicken, and on my enchiladas, quesadillas or what have you.

It is a condiment, so experiment with it!

Pulled Pork Sandwiches

2009-03-30T07:01:00.002-05:00

Even though we're into Spring, don't put away your slow cooker yet. You can season and cook a pork roast in your Crockpot, and then serve on buns or bread as Pulled Pork Sandwiches.

If you are looking for a low-carb option, then skip the rolls and serve over fresh salad greens. Either way, you'll love this easy recipe.

Ingredients:

1 pork roast (approx. 3-4 pounds)
1/2 c. sliced yellow onions
3 packets sloppy joe seasoning mix
1 1/2 t. lemon pepper
1 t. paprika
1 bottle chili sauce, or use a bottle of BBQ sauce for a less spicy option
1/2 c. beef broth
2-3 T. olive oil

For another pulled pork recipe option, check out the following video:

Directions:

In a large pot over medium heat, warm oil and brown pork roast on each side, about 5 minutes, turning.

Combine remaining ingredients in a medium mixing bowl.

Place pre-browned pork and onion slices into Crock Pot and pour mixture over top. Cover and cook on high 4-5 hours, or low 8-9 hours.

Remove the roast from the pot and shred. Reserve sauce from the pot and use to pour over the top of the pork, whether you're enjoying open face sandwiches, or a salad.

Easy Coleslaw Salad Recipe

2009-03-29T07:46:00.000-05:00

On a recent vacation to Palm Springs, our family enjoyed this Easy Coleslaw Salad Recipe. Fast and delicious, it can be a vegetarian meal (without chicken), or even a way to use leftover grilled chicken. For extra quick and easy, try using frozen breaded chicken nuggets/breasts.

With longer days ahead, you may be looking for potluck ideas. Because the coleslaw is made without mayonnaise, it keeps longer. We just love this as refreshing side dish, or for a meal.

As an accompaniment, this will serve about 8, but as a main dish, about 5-6:

Ingredients:

1 bag of coleslaw mix (you can make your own by shredding cabbage and carrots in a 2:1 ratio to make 3 cups)

1 bunch of green onions chopped

2 cups crispy won-ton noodles

1 1/2 cups shredded cheese (cheddar or Mozzarella)

4-6 T. creamy poppyseed or sweet and sour dressing (buy it, or make your own)

1-2 cups sliced black olives (optional)

1-2 cups cubed cooked chicken breast (optional)

Directions:

Simply place all ingredients into a bowl, cover with plastic wrap and shake until everything is coated with dressing. Taste and decide if you wish to add more dressing.

C'mon - I know you'll try it soon! Bring on summer and picnics!

Penne With Tomatoes, Olives and Capers

2009-03-28T06:06:00.000-05:00

Looking for a delicious vegetarian pasta recipe? When you make Penne with Tomatoes, Olives and Capers, you won't be hungry an hour or two later. This wonderful pasta dinner recipe will satisfy both your stomach and your taste buds. Even better, its low-calorie, so you might even want to go for seconds!

As always, we recommend you use fresh herbs and other ingredients for the most authentic taste. Spending just a bit more on cheese and olive oil will make a big difference in enjoyment.

This recipe makes 4 servings, at an acceptable 68 grams of carbs per serving (1 3/4 cup).

Ingredients:

1 T. olive oil
1/4 t. crushed red pepper
3 cloves garlic, minced
3 c. chopped plum tomatoes (about 5-6 tomatoes)
1/2 c. chopped kalamata olives
1 1/2 T. capers
1/4 t. sea salt
6 c. cooked and drained penne pasta
3/4 c. freshly grated Parmesan cheese
3 T. chopped fresh basil

Directions:

Heat oil in a large skillet, then add pepper and garlic. Saute for 30 seconds. Add tomato, olives, capers and salt. Reduce heat and simmer 6 minutes, stirring occasionally.

Add previously-cooked and drained pasta to the skillet, and stir to coat. Cook for 1-2 minutes until warmed.

Remove from heat, then add cheese and basil for a fresh, delicious meal.

A vegetarian dinner never tasted so good!

Homemade Hot Wings

2009-03-27T08:24:00.000-05:00

In less than 1/2 hour (the time it would take you to drive to KFC and return), you can enjoy Homemade Hot Wings that you make yourself. Adjust the heat and frying time to your own taste. No more mystery spices, either!

Ready to give the Colonel a run for his money (actually, its your money)?

Let's get cooking.

Ingredients:

5 pounds chicken wings
1/2 c. butter (1 stick)
1/2 c. hot sauce (you pick your favorite)
1/4 c. soy sauce
1/4 c. balsamic vinegar
3 T. brown sugar or molasses
3 T. honey
2 T. lemon juice
2 T. celery salt
2/3 c. all purpose flour
1 t. salt
1 t. paprika
1 t. cayenne pepper (optional)
1/2 t. garlic powder
Vegetable oil for frying

Directions:

Cut the wings into three sections and discard wing tips.

In a saucepan over medium heat, stir together butter, hot sauce, vinegar, soy sauce, honey, celery seed and brown sugar (or molasses) and slowly bring to a boil. Reduce heat and simmer for about 15-20 minutes, until reduced in half.

In a large resealable bag, combine flour and spices. Shake to combine. Add wings to mixture and shake to coat.

In a deep fat fryer or electric skillet, heat oil to 375 degrees. Fry wings for about 7 minutes, turning once. Drain on paper towels.

In a large bowl, add wings and then pour sauce over the top. Stir to coat.

This Homemade Hot Wings recipe makes about 4 dozen wings.

Perfect for your next sports gathering or party. Get lots of napkins!

Cordon Bleu Bites

2009-03-26T09:41:00.005-05:00

My mom told me about this recipe, which can be served either as an appetizer or as an accompaniment to soup (she suggested Split Pea Soup). Either way, I think you'll find these Cordon Bleu Bites wonderfully tasty. Plus, they only take 1/2 hour to make.

Ready for a quick, virtual trip to France? Pack your bags....

Ingredients:

4 oz. softened cream cheese
1 1/2 t. Dijon mustard
1 c. shredded swiss cheese
3/4 c. diced cooked ham
1/2 c. chopped chives (divided)
18 slices crusty French bread.

Directions:

Beat together cream cheese and mustard. Stir in the Swiss cheese, ham and chives.
Spread about 1 T. of the mixture on each slice of French bread, then put onto a baking sheet.

Bake at 350 degrees for 12-14 minutes until bubbly and browned. Sprinkle the top with remaining chives.

Ooooh, la la! I can taste it now!

Where will Cordon Bleu Bites take you? Paris? Lyon? The Riviera?

Orzo and Bean Salad

2009-03-25T06:24:00.000-05:00

A quick salad recipe that will take you 20 minutes, tops, is this favorite of mine: Orzo and Bean Salad.

Perfect for Vegetarians, and an excellent dish for spring and summer barbeques, I've been making this delicious, fresh-tasting salad for years.

The beans and pasta make it filling enough to stand in for main course!

Ingredients:

2/3 c. orzo pasta
1 can black beans
1 1/2 c. corn kernels
1 chopped tomato
1/3 c. chopped fresh cilantro
1/4 c. sliced green onions
1 t. grated lime zest
1/3 c. PLUS 1 T. lime juice

Directions:

Cook pasta until tender (about 10 minutes), then drain and rinse

In a large bowl, mix pasta together with remaining ingredients.

That's it! You'll have a delicious, fresh pasta salad that everyone can enjoy. If you like, serve with mashed avocado (or your homemade guacamole), sour cream and/or tortilla chips!

Chicken and Goat Cheese Salad

2009-03-24T08:40:00.003-05:00

Springtime is a lovely season - family gatherings, holidays and - if you're lucky, perhaps a bridal or baby shower. If you're looking for a nice, light party recipe, this is it! Chicken and Goat Cheese Salad tastes like it came from the caterer, but is not difficult to pull together at all. Fresh greens make this a perfect dish for the new season.

Because this recipe only serves four, you may want to double it. Another tip - this is good for a sit down meal, instead of a buffet. With a slightly artistic presentation of the salad on a plate, your guests will feel extra special.

Ingredients:

1 c. pecans
1/2 c. plus 2 T olive oil (divided)
salt
1/4 c. plus 2 T sherry vinegar
4 t. Dijon mustard
1/2 t. thyme (if you use fresh, increase to 1 t)
1/2 t. oregano (same as above)
freshly ground black pepper
1 prepared rotisserie chicken
9 c. spinach leaves - washed and dried
6 c. arugula
3 c. torn dandelion greens (or another bitter leaf of your choice)
1/2 c. thinly sliced red onion
1 c. brined olives (kalamata.... yum)
1/3 c. capers
1/2 lb. fresh goat cheese

Directions:

Preheat the oven to 350 degrees. In a small bowl, combine the pecans with 2 T olive oil and a healthy pinch of sea salt. Roast for 10-15 minutes in a single layer on a baking sheet. Remove and allow to cool.

Prepare the dressing while the pecans are toasting. In a medium bowl, whisk together 1/2 cup olive oil, sherry, mustard, and the herbs. Add 1/2 t. salt and grind some fresh black pepper to taste.

From the breast of the chicken, slice into cubes or other pieces and set aside.

Take all your salad greens and place into a large serving bowl. Add red onion, capers and olives and toss with about 1/2 cup of your dressing. Add in chicken and more dressing and continue tossing.

Divide the salad onto 4 plates and top with goat cheese crumbles and pecans.

Enjoy Spring!

Steph's Marinated Flank Steak

2009-03-23T05:18:00.002-05:00

This is my signature summer recipe, but its so great, that you can make it any time of the year. If you think its too cold to grill on the BBQ, then just broil it in the oven (8-10 minutes each side).

But, since we're going into spring - let's get ready for some delicious grilling! This one was originally called Garlic Flank Steak, but since I've been making it for about 10 years, we now call it Steph's Marinated Flank Steak.

Ingredients:
1/2 c soy sauce
2 T. balsamic vinegar
2 T. olive oil
3-5 cloves garlic, minced
1/4 t. cayenne pepper
1 beef flank steak (approx. 2 lbs)

Directions:

In a medium bowl, combine all ingredients, except steak. Pour into a heavy plastic freezer bag.

Separately, trim fat from meat, then rinse and dry, Score the meat several times on each side with a sharp knife.

Add steak to marinade in freezer bag. Seal and then squeeze through meat several times.

Chill for 2-24 hours, turning occasionally.

Pre-heat gas grill and lay steak on each side for about 8-10 minutes, depending on desired temperature. Reserve marinade and boil over medium heat on stove-top.

Once meat is grilled, allow to rest for about 8 minutes, then slice and serve.

TIP: It is important to let the steak rest after grilling - it continues to cook and makes an especially tender, juicy meal.

Excellent with garlic bread and salad!

Delicious Homemade Chicken Broth

2009-03-22T12:58:00.011-05:00

A staple for many recipes, chicken broth (aka chicken stock) is a key ingredient that can take your dishes from good to great! Why settle for the canned version at the supermarket, when you can make delicious homemade chicken broth?

Add some noodles, celery, carrots and pieces of chicken and you'll have the best tasting homemade chicken noodle soup too! Your entire kitchen will be filled with savory smells. Pick up a loaf of french bread, and a nice light dinner is served.

I'm dedicating today's post to my husband, who is sick in bed. Here's hoping that homemade chicken soup will raise his spirits a bit too!

This recipe makes about 8 cups of broth. It will keep in the refrigerator for 2-3 days, or you can freeze it for several months.

Ingredients:

1 whole chicken (about 3-4 pounds) - do NOT buy a rotisserie chicken. You need an uncooked chicken!
2 yellow onions, coarsely chopped
1 T vegetable oil (not olive oil)
1 head of garlic - yep the entire head - cut into 3-4 pieces
1 thick slice of lemon
3 ribs celery, chopped
2 carrots, chopped
2 T chopped fresh thyme
whole peppercorns
salt (to taste)
9 cups water

Directions:

Take a heavy Dutch Oven pot and warm the oil over medium heat. The chicken will need to be cut into about 4 pieces: leg, thigh, breast and back. Add chicken and chopped onion, then reduce the heat. Cook, stirring frequently, for about 15 minutes until the onions are soft and there is a glaze on the pan.

Slowly add the water, taking care to scrape the pieces off the bottom of the pot. Add the garlic and lemon slice and then bring to a boil. Reduce the heat, cover and allow to simmer for 35 minutes.

Remove the chicken from the pot and place onto a plate (to catch the juices). After it has cooled enough to handle. Take the meat off the bones and set aside.

Put the bones, juice and skin back into the pot, and add about 1/2 of the chicken meat. You can reserve the rest for sandwiches or pizza toppings. Add the celery, carrots, thyme and a few whole peppercorns. Bring to a boil again, and then cover and reduce the heat, simmering for about 45 minutes. Stir every 10 minutes and press the chicken and vegetables on the side of the pot to extract flavor.

Turn off the stove and allow the stock to cool. Strain into a large bowl. Salt, if desired.

Finally, you'll want to cover and chill the homemade chicken broth overnight. After it has chilled, you can scrape off the fat from the top and discard.

Now you have delicious homemade chicken broth to use in a recipe, or just enjoy as a soup.

Classic Chicken Cacciatore

2009-03-21T19:35:00.012-05:00

Mmmmmmm! Chicken Cacciatore (now, how do you say that again?) Catch-a-torrey?

Well, no matter. This dish should bring back some memories, because it does for me! Legend has that the original recipe was first published in 1934, in a book called "The Mystery Chef's Own Cookbook."

My mom made Chicken Cacciatore when I was growing up, and the smell of chicken and spices still takes me back to 1980.... well, never mind! I'll show my age!

Let's get on with the recipe.

What you'll need:

1 fryer chicken (3-4 pounds), cut into pieces
1 large yellow onion
3 cloves minced garlic
1 cup sliced mushrooms
1 large green pepper, sliced
2 cans diced tomatoes
1 6 oz. can tomato paste
3 T olive oil
1/3 c. flour
2 1/2 t salt
1 t freshly ground pepper
1/2 c. dry red wine
2 T cold water
3 T Italian seasoning

How to make it:

Put 1/3 c. flour, 1 t. salt and 1/2 t. black pepper into a freezer/storage bag and shake to mix. Add the chicken and then shake again.

Use a Dutch oven and heat olive oil over medium heat. Brown the prepared chicken in pieces, taking about 8-10 minutes with each batch. Remove chicken and leave the drippings. Add onion, garlic and mushrooms and saute for about 1-2 minutes.

Now, add in the wine, tomatoes and remaining salt and pepper, plus the Italian seasoning. Simmer over low heat for 15 minutes. Stir in the tomato paste and then return the chicken to the pot. Cover the pot and allow to simmer for about an hour. Yum..... can you smell it now?

Stir the remaining 1 T of flour with 2 T of cold water, then whisk into the pot. Add sliced green pepper and bring everything to a boil, while the sauce thickens.

Ready to eat??

Garlic Parmesan Chicken Breasts

2009-03-19T08:29:00.007-05:00

Ho hum. What to do with the chicken breasts in your fridge? Sure, they are low-calorie and healthy, but are you tired of all your chicken recipes?

Jazz things up a bit tonight by making Garlic Parmesan Chicken Breasts instead. This is a quick, half-hour recipe. No need to marinade or take a lot of prep time.

What do you need?

4-6 boneless chicken breasts
2 heads of garlic - peeled to produce 20-30 whole cloves
3/4 cup chicken broth
1/4 cup prepared Caesar dressing
1/3 cup grated Parmesan cheese (use the real stuff, not from a can)
1/4 t. salt
1/4 t. fresh ground pepper
1/4 t. paprika

Whip it up:

In a large skillet over medium heat, cook chicken and garlic cloves together. Turn after about 3 minutes on each side.

Stir in broth and dressing, then reduce heat to prevent boiling and cover. Turn the chicken again after about 4 minutes.

Remove from heat and sprinkle cheese and spices over the top. Add freshly chopped parsley if desired.

We love having red potatoes and steamed broccoli with this dinner. Add some hot french bread, and dinner is served!

Told you it was fast and easy!

Spicy Texan Taco Dinner

2009-03-18T14:39:00.004-05:00

My grandfather lived in Waco, Texas most of his young life until he met my grandmother. They say you can take the boy out of Texas, but you can't take the Texas out of the boy.... That man could eat whole, fresh jalapeno peppers without blinking.

Nothing was too spicy for Grandpa!

I love spicy food too (but just a bit cooler than Grandpa's taste). Since we're on a Mexican streak this week, its time to pull out the chili pepper. Let's whip up a Spicy Texan Taco Dinner!

Ingredients:

1 pound ground beef (you can do ground chicken or pork if you desire)
1 T. chili powder
1/2 t. salt
1/2 t. ground black pepper
1 T. fresh chopped cilantro
2 cups chopped lettuce
1 large tomato, chopped
1/4 c. chopped green onions
1 c. chicken broth
1/2 c. grated cheddar cheese
2 c. instant rice (I prefer brown rice)
1/2 fresh lime (optional)
Tabasco sauce (optional)

Directions:

Brown meat in a large skillet, drain
Stir in chili powder, salt, pepper, broth and 1 c. water
Bring mixture to a boil, stirring occasionally
Stir in rice and cheese
Cover and allow to simmer 5-8 minutes until rice is cooked

Top with lettuce, tomato, green onions. Add sliced black olives, squeeze lime juice, additional cheese and Tabasco, if desired. My husband always adds sour cream on top too.

This is a terrific, versatile dinner. Spoon into Taco shells or tortillas. Or, just add some corn chips on the side.

A fresh tasty dinner is only 1/2 hour away!

Quick Mexi-Dip

2009-03-16T16:32:00.005-05:00

I love 7-layered dip as an appetizer for parties and gatherings, but it can be labor intensive and expensive to make. So, I use a short-cut that is tasty and versatile. This Quick Mexi-Dip can be served with tortilla chips, crackers or fresh vegetables.

You can whip this up on an evening when you don't feel like making dinner, or include it at your next party. Kids love it too!

With Cinco de Mayo coming up soon and the long summer months ahead, this can be your go-to recipe.

Ingredients:

1 8 oz. package of cream cheese - softened
1 12 oz. can black beans - drained
1 cup prepared salsa
1/2 cup shredded cheddar cheese (or use a Mexican cheese blend)

Directions:

Cream the cream cheese with a hand mixer until soft.
Spread the cream cheese about 1/2 inch thick in a serving bowl
Layer beans, salsa and cheese on top

Enjoy!

For a fresh salsa option - try chopping 2 medium tomatoes, 1 yellow onion and adding 1/4 cup fresh cilantro, 1/4 cup green onions, 1 chopped garlic clove and a squirt of lime juice, plus salt and pepper to taste.

You can also add sliced avocado or guacamole between the cream cheese and beans, if you desire. Try black olives on top, too! So many options. Ole!

Easy Mexican Chicken Lasagna

2009-02-12T12:04:00.015-06:00

Welcome to the second day of "Mexican" week here at Lulu and Stuff. Spring is in the air, and it makes us want to have a fiesta!

Today, we're making Easy Mexican Chicken Lasagna. Actually, its not a true lasagna dish, since it doesn't require noodles. Even better, you don't need to set aside 1-2 hours for prep and bake time. You can get this chicken dinner recipe on your table in 1/2 hour or less.

Ingredients:

1/4 cup lightly packed fresh cilantro leaves 1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided 1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce 12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken

Directions:

1. Chop cilantro

2. Place cream cheese in microwave safe bowl. Microwave on HIGH 30-45 seconds or until very soft.

3. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well .

4. Chop onion and set aside.

5. Spread 2/3 cup of the enchilada sauce over bottom of baking dish.

6. Pour remaining enchilada sauce into (4-qt.) mixing bowl and set aside.

7. To assemble lasagna, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baking dish overlapping when necessary.

8. Scoop half of the cream cheese mixture over tortillas and spread. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining cheese.

9. Microwave, covered, on HIGH 12-15 minutes or until center is hot.

Let stand 10 minutes and then serve.

If you want a vegetarian option, replace the cooked chicken with 1 1/2 cups canned beans (black, pinto or the like)! Experiment a bit and see what tastes best for you.

Kids love Mexican food. This option is so easy that they can help you prepare the dish at home, and you can save $$ without having to go out to a restaurant for a delicious meal.

Be prepared - you may not have any leftovers!

Stuffed Texas Peppers

2009-01-30T12:25:00.006-06:00

These stuffed peppers are fun to make and great for you! If you are a vegetarian, substitute ground meat for black or pinto beans instead. Super healthy and low-fat.

Involve your children in the preparation and I'll bet they won't even complain when you serve them this dish.

Now, don't let the directions limit your imagination either. Add in olives, top with sour cream, sprinkle with chopped nuts.... Delicious!

Ingredients:
4 large bell peppers (red, yellow and/or green)
3/4 lb. ground beef, or ground turkey
2 T taco seasoning
1 cup prepared Minute Rice
3/4 cup black bean/corn salsa
1 cup shredded Mexican cheese

Salt and pepper to taste

Tabasco sauce (optional)

Directions:

Wash peppers, slice off tops and remove seeds
Microwave peppers on high with the cut side down, covered with plastic wrap, for 2 minutes. Remove and set aside- leaving the plastic wrap on for now.

Meanwhile, in a large skillet over medium heat, brown the meat and drain off excess fat. Add taco mix and 2 T water. Stir well. Add in prepared rice (if you like, you can use brown rice for extra fiber and a healthier choice!) Finally, stir in the salsa and cheese. Add salt and pepper and/or Tabasco to taste.

Remove the prepared peppers and turn cut-side up. Fill each with about 1 cup filling. Microwave again for about 30 seconds - 1 minute. We actually prefer to broil the peppers for 2-3 minutes.

You may want to double the recipe - at my house, we each have 2 peppers!

Homemade Tomato Rice Soup

2009-01-24T19:51:00.005-06:00

Winter is soup time. When the chill seems to seep in through the windows and under the doors, its time to think about a warm bowl of soup. This recipe is great for a light lunch, or as the start to a more hearty dinner.

I really love soup. Somehow, I just feel healthier eating homemade fare like this. Hope you enjoy it as much as we do!

Ingredients:

1 c. long-grain white rice
1 1/2 c. water
1 28-oz. can diced tomatoes
1 15-oz. can tomato sauce
1 c. chicken broth, low-sodium
1 large yellow onion, chopped
6 cloves peeled garlic
1/2 t. basil (fresh is best, but dried works too)
2 T extra-virgin olive oil
1 T balsamic vinegar
1 c. fat-free half and half (warmed to room temperature)
2 sprigs fresh rosemary

Directions:

Combine the rice and water in a small saucepan and bring to a boil. Cover and reduce heat to simmer and cook for 20 minutes (alternate, but not quite as tasty, prepare 2 servings of Minute Rice). Remove from heat and let stand for 10 minutes.

Drain the can of diced tomatoes through a mesh strainer over a medium bowl. Press the tomatoes against the edge to juice completely. Set tomato juice aside. Now, place the diced tomatoes on a rimmed baking sheet. Add onion, garlic, basil and olive oil. Strip the rosemary leaves from the stem and add. Season with salt and pepper. Broil in the oven on a high heat setting for 4 minutes - do not place too close to the heat!

Remove from the oven and carefully place into a blender or food processor. Add reserved tomato juice. Puree until smooth.

Finally, add tomato mixture to rice, then tomato sauce, chicken broth and balsamic vinegar. Heat well. Stir in half and half before serving.

This recipe makes 4-6 servings, depending on how deep your soup bowls are. Like any warm fare, you might want to serve with crusty rolls or french bread. Fresh, sweet, softened butter makes the meal. The beauty of soup is that it can fill you up, without weighing you down. You can count on not being hungry an hour or two later after enjoying homemade tomato rice soup.

I almost don't want winter to end.

Garlic Pork Stew

2009-01-23T18:48:00.008-06:00

Ahhh.. winter and snow. Let's curl up with a delicious bowl of stew to warm up with next to the fire. You'll love how easy and tasty this dish is. And, for you garlic lovers out there... this is your answer. Stoke the fire and let's get cooking!

This recipe will give you 6 generous servings. You may want to double it if you're having guests. Be sure to serve with crusty french or sourdough bread and sweet, creamy butter. Especially delicious with any leftover ale from the recipe.... be sure to buy enough to quench the thirst of all your guests!

One of the best things about this stew is that you don't need to add unnecessary starches, like potatoes, or serve it over rice. It is pretty low-carb - especially if you skip drinking the beer and eating bread along with it. Oh... what the heck, its winter time! You're not going to be in a swimsuit anytime soon!

Shopping list:

3 T olive oil

2 pounds boneless pork loin, chopped into 2-inch cubes

1 yellow onion, chopped

12 cloves of garlic (that's not a typo)

3/4 cup quality ale (reserve 1/4 cup for the cook) - best bets include amber ale, with some body, but not overly bitter or hoppy

2 pounds Roma tomatoes

1 8 oz. can tomato sauce

1/2 c sliced green olives (stuffed with pimentos)

1 can diced green chiles

salt and pepper to taste

Optional: 1/3 c. fresh cilantro (chopped) and 2 T cumin powder

Directions:

Heat the olive oil in a Dutch oven over medium-high heat. Slowly add the pork and brown well. We've found that it works best to brown the meat in small batches and remove it as it is done. Set aside meat and add the chopped onion to the pot. Saute about 5 minutes, until your kitchen smells absolutely wonderful.

Use the ale to deglaze the pan - be sure to scrape in and stir pieces of cooked meat and onions. Add the meat back in, and now let's have fun! Next comes the garlic (peeled and halved), tomatoes, tomato sauce, olives and chiles.

Bring everything to a boil, cover and reduce heat. Simmer about 1-1 1/2 hours until tender. Then, remove the lid and raise the temperature to boil down the sauce and thicken it. Add additional seasoning if desired, and salt and pepper to taste.

Your family will be asking you to cook this at least once a week, if they're like mine. It freezes very well for leftovers. We've also found that a few days in the fridge allows the flavors to deepen and mellow. Delicious!

Homemade Garlic Paste

2009-01-21T17:00:00.009-06:00

Don't spend extra money on pre-made garlic bread at the store! With this easy recipe, you can always have delicious garlic paste to use for homemade garlic bread. Its versatile enough to use for appetizers, salad dressings and more.

Homemade garlic paste is so easy - no wonder stores don't want you to have the secret. But we'll share!

Shopping list:

1 cup peeled garlic cloves (about 40) - tip: buy a carton of peeled garlic cloves at Costco or other warehouse stores
1/4 cup olive oil (extra virgin is especially delicious)
1-2 tablespoons balsamic vinegar
salt and pepper to taste

Directions:

Roast the garlic cloves by placing them on a sheet of heavy aluminum foil, formed into a shallow roasting pan. Before roasting, drizzle with olive oil and add some salt and pepper (DO NOT add the vinegar yet)

Bake in a 350 degree oven for 20-25 minutes, until the garlic is soft and turning golden brown (oh yum.... I can practically taste it right now!)

Remove from the pan and let cool.

Scrape the garlic cloves with the remaining olive oil into a blender or food processor, add the balsamic vinegar, and pulse until relatively smooth. Add a bit of oil, salt and pepper if needed.

That's it! You'll have about 1 cup of Homemade garlic paste. It keeps very nicely in the refrigerator for up to a month.

Add your garlic paste to sandwiches or burgers. Put it out with baguette slices for super easy evening treats. Stir it in with chicken or veggie sautes, or in creating your own salad dressings. Spread on crostini, add diced tomatoes and shredded parmasen cheese and broil for 2-3 minutes for a quick appetizer....

Your imagination is the limit!

BBQ Pork Ribs in the Crock Pot

2009-01-21T09:31:00.007-06:00

Given that I live in a home with boys, I'm always searching for quick, easy and hearty menus to feed the boys -- especially on cold weekends when they have been outside playing or doing yard work. So, I often whip up some zesty ribs. No question this is one meal that tastes so good and will stick to their ribs!

Here's a family favorite BBQ Pork Rib recipe. This one ranks top on my list because its so much simpler than most BBQ rib recipes:

Grocery List:

8 bone-in country style pork ribs (8 oz) each

1 cup ketchup

1 cup barbecue sauce (your pick - go as bold or sweet as you want!)

1/4 cup packed brown sugar

1/4 Worcestershire sauce

1 T balsamic vinegar

1 T molasses

1 garlic clove, minced

2 T dried minced onion

1 t Cajun seasoning

1 t ground mustard

1/2 t salt

1/4 ground pepper

Directions:

Place ribs in a 5-qt Crock Pot, aka slow cooker. Combine remaining ingredients, pour over ribs. Cover and cook on high for 3 hours or low for 6-7 hours until meat is tender.

C'mon.... you might be saying! It really cannot be that easy! Don't I need to brown the meat first? Nope. How can I make sure they are tender? Trust me - the meat will fall off the bones in this savory sauce.

Is your mouth watering yet?

Herb-Marinated Feta and Olives

2009-01-21T09:10:00.010-06:00

I came across this old recipe in my recipe box and it brought back many memories. My husband made this when we were first married. It was our first Thanksgiving together and my parents were coming to visit us in Lake Mills, Wisconsin. It was -17 below, we lived in a tiny apartment and just learned we were expecting our first son in June.

This was also a time where I was still fighting all things domestic, which in my mind, included cooking. I had not learned that I didn't need to follow the recipes -- that they were merely "suggestions," and that I could let my artistic side flow through my recipes.

On this particular day, my husband took it upon himself to plan the menu for the entire weekend. He did an outstanding job. As any good Wisconsinite knows...evenings are complete with appetizers, preferably of the cheese variety, drinks and a meal. My husband, hearkening his Greek roots, decided on the following appetizer for the night before Thanksgiving.

As the recipe states, you should prepare the herb-marinated feta and olives in advance. This truly makes it the perfect appetizer for those hectic family gatherings, holidays or impromptu cocktail parties.

Hope you enjoy!

Shopping List:

1 T whole cumin seeds

2 t whole coriander seeds

1 t dried crushed red pepper

2 garlic cloves, minced

2 t grated/zested orange peel

1 1/2 cups extra-virgin olive oil *(Drain a bit of excess before serving).

10 ounces assorted brine-cured green and black olives.

3 T minced fresh basil

2 T minced fresh cilantro

8 ounces feta cheese, cut into 1/2 inch squares

1 French-bread baguette, sliced on the diagonal.

Directions:

Combine cumin, coriander and crushed red pepper in a heavy small skillet over medium-high heat. Shake skillet gently until spices are fragrant -- about a minute. Transfer to a bowl. Add in garlic, orange peel, and oil and stir to combine. Mix in olives, basil, and cilantro. Gentry stir in Feta. Cover and refrigerate at least one day (this can be made a week in advance--just keep refrigerated). Bring olive an cheese mixture to room temp. before serving.

Transfer mixture to a serving bowl and place on platter. Surround with baguette slices. Makes 6 appetizer servings.

Hope you make some of your own special family memories with herb-marinated feta and olives!

Brussels Sprout with Bacon

2009-01-20T16:14:00.011-06:00

Since you are reading this post, you must be brave. Really. I mean who would really want to make Brussels sprout on purpose?

Still, I PROMISE you that you and your family will like this recipe. I can say that because I am one of the pickiest food eaters on the face of the earth. This is not an exaggeration. I used to have to sit at the table and "finish" my meal while my sisters got to watch the Muppet Show. I use "finish" in quotations, because I had help from my dog, Chewy.

So...when I say you will like this recipe for Brussels Sprout with Bacon, you can be assured I've tried it and like it! Just like Mikey (Life cereal commercial for those of you over 30). If you need a reason other than taste to try this recipe, consider that Brussels sprout are chalk full of vitamins and calcium. It is one of the best foods for a woman to eat. So if you're worried about your calcium intake or lactose intolerant - try the sprouts! You'll love it.

Did you know that Brussels sprout are the vegetable of the year? Its true!

My Aunt Suzie made this Williams-Sonoma knock-off recipe for Christmas in 2007. Like always, I've played with my food and tweaked it a bit to make it my own. Here's my revised recipe for Brussels sprout with bacon.

Ingredients:

1 1/2 lb. Brussels sprouts

6 oz- 1b. bacon

3 T olive oil (or bacon fat - you choose).

1 medium onion chopped
2 T garlic chopped

1 1/2 T marjoram

Salt and pepper to taste

1/4 cup low sodium chicken broth (plus more if needed).

Directions:

First, cut or pull off any dry or discolored leaves from the Brussels sprout. Slice off the dry end and quarter (or use a food processor and shred the sprouts). Set aside.

On the stove top, heat a roasting pan or large saute pan over medium heat. Cook the bacon until crispy. Transfer bacon with a slotted spoon. Pour out all but about 3 T fat (or drain off all fat and replace with 3 T olive oil). Saute onions and then add in garlic and Brussels sprout and toss until coated. Add in marjoram and salt for 2 minutes. Stir in 1/4 cup broth. Continue cooking, adding more broth as needed until the sprouts are soft -- about 5 -10 minute

Once done, crumble bacon (or pancetta) on top and stir to incorporate. Transfer to a warmed serving bowl and serve immediately.

Makes 6-8 servings.

Bacon not your thing? Omit the bacon, reduce the chicken broth and add in 1/4 cup of soy sauce. This is a great stir fry Asian-fusion-type side dish with the soy sauce.

***Kid Trick/Picky Eater*** My son always asks "what is this?" We don't say brussels sprout in case someone has told him they are disgusting, gross or good for you. Instead, we tell him they are little heads of lettuce. Since there is bacon on it -- that's all he needs to know. When I take this dish to a party, I say that the shredded sprouts are cabbage. People will eat and love it before they know they are having something healthy!

Marinades For Tasty Meals

2009-01-20T15:51:00.011-06:00

As a busy mom, I try to keep things simple - especially my cooking. I do a little bit here and there, so I don't have to spend all day in the kitchen. When I go to the grocery store, I normally buy meats based on what is on sale. (coupons.com), manager's specials. Typically, I plan ahead my menu for the week with help from cost-cutting measures.

When I get home from the store, I put the meat I plan on using in the next two days in the refrigerator. All other meat goes into portion-controlled zip-loc freezer bags with a quick marinade. Later in the week, I just pull my pre-marinated meat from the freezer, let it thaw and then only worry about the side dishes. This trick works very well for impromptu summer grill outs or BBQ parties -- what host doesn't mind you bringing over marinaded steaks or chicken? You can even try these with tofu or veggies, if you are a vegetarian.

Believe me. Once you start whipping up these marinades, your dinners will be even more delicious and carefree! Just throw together a nice salad or some rice or potatoes and your family will be asking for seconds.

My second cousin, Mary Ericksen gave me the following marinade recipes for a bridal shower. We've tried them with shrimp, lamb and various cuts of chicken to pump up the recipes from your own books!

Pineapple Chipotle:

In a small bowl combine:

1/2 cup cider vinegar

1/3 cup frozen pineapple juice concentrate

2 Tbs. chipotle peppers in adobe sauce

Use 1/2 of the recipe to marinate protein (chicken, pork or shrimp) and reserve 1/2 for basting. Never baste with left-over marinade in which your meat has been sitting!

Makes 1 cup for 4-8 servings.

Coffee-Balsamic Marinade:

In a small bowl dissolve:

1 1/2 tsp. instant coffee in 1/2 cup of hot water

Stir in:

3 T balsamic vinegar

3 T dark brown sugar (try molasses!)

1 T olive oil

3 minced garlic cloves

2 T crushed black pepper

3/4 teaspoon salt

This recipe is an excellent marinade for beef or lamb cuts. Be sure to reserve some for basting.

Lemon Pepper Marinade:

In a small bowl combine:

1/2 cup fresh lemon juice and a bit of zest

1/4 cup dijon mustard

1 T olive oil

1 T sugar

1 T crushed black pepper

1 teaspoon salt

We love this lighter marinade for shrimp, swordfish, tuna, chicken or veggies!

Rosemary-Red Wine Marinade:

In a small bowl combine:

1/2 cup red wine vinegar
1/3 dry red wine (plus one generous glass for the cook!)
1 T olive oil

4 minced garlic cloves

2 T chopped fresh rosemary

1 t. salt 1/2 t. black pepper

Especially delicious for chicken thighs, beef or lamb.

Too cold to grill? You can still cook up your meat in the oven (350 degrees for approximately 10 minutes each side to desired temperature). We also love our Foreman Grill! Dinner could not be easier... or tastier!

Groovy Meatballs

2009-01-15T17:36:00.011-06:00

This recipe is circa 1960's and it is oh so groovy. Put on your most comfortable polyester pants and tuck in a scarf. Even Austin Powers loves these balls. (grrrrrrllll!!!!!)

While I won't be borrowing mom's white patent leather belt, I have permanently adopted her Groovy Meatballs recipe. I often bring them along to potluck parties. Just keep an eye on these balls... they have a tendency to disappear quickly. Oh, and men especially love this dish -- it's perfect for Super Bowl parties or tailgate parties. Yeah baby!

Go ahead! Put on some disco music and start whipping up your own groovy meatballs!

Sauce:

2 jars Taco Sauce

1 tsp. Lemon juice (add a bit of zest of lemon too!)

1 10 oz jar grape jelly

Meatballs:

2 lbs. ground beef

1/2 cup bread crumbs (plain)

2 eggs

1 pkg. onion soup mix (a pantry staple!)

1/2 tsp. oregano

1/2 tsp. parsley

1/2 tsp. Johnny's seasoning salt

1/2 tsp. paprika
1/2 tsp. basil

*I use fresh herbs in the summer. I think fresh herbs always add more flavor and color, and are - hands down - the best to use for most authentic tasting recipes. You can grow your own herbs in the winter with an indoor herb kit. Now, isn't that groovy?

Directions:

Mix and simmer sauce ingredients in saucepan

Mix meatball ingredients and form into bite-size balls

Place meatballs into sauce and let simmer for 30 minutes or until cooked thoroughly (turning to coat)

Serve in Chafing dish or slow cooker to keep meatballs warm.

Now, GET IN MY BELLY!!!

Individual Chicken Pot Pies

2009-01-14T11:19:00.011-06:00

My family loves this recipe for individual chicken pot pies. It's my husband's favorite football or weekend sports meal. On cold or rainy days, this recipe is hearty, satisfying and makes the entire house smell delicious. Simple and tasty, chicken pot pies will feed the bellies and the souls of your family.

I don't know what I like best - the ease of preparing this meal, or the smiles on my family and friends' faces when I make this hearty dish.

Shopping List:

1-2 boneless chicken breasts

1 medium yellow or white onion

1 bag frozen veggies

1-2 can cream of chicken (low sodium)

1-2 cans chicken stock (low sodium)

1-2 tsp chopped garlic

a few dashes of Worcestershire sauce

a few dashes of salt and pepper

a dash of garlic salt

a dash of nutmeg

a few dashes of hot sauce (if you like it spicy).

1 can Pillsbury grands biscuits.

You could also try using puff pastries, as shown in this Expert Village video, but I prefer the biscuit topping:

Directions:

Place chicken in an oven safe dish, salt and pepper on one side and cook for 1/2 hour at 350 degrees. While the chicken is cooking. Saute your onions in 1/2 Tbs. olive oil. While you dice up your onions, get your saute pan sizzling hot (when the oil shimmers). I usually drop one little piece of onion in to see that it sizzles. If it doesn't, then wait for the pan to get hot. Once hot, put your diced onions in and reduce to medium-low heat and let the onions wilt until they become translucent.

Once the chicken is done, remove and let cool for about 10 minutes. I take this time to open up my cans of soup and get out all my spices so they are ready.

After it has cooled, cut up the chicken into cubes. As an aside, I normally will bake 4-5 chicken breasts at once and use the leftovers in another recipe (like my BBQ Chicken Pizza). Put the chicken in with the onions and the garlic.

To that add one can of chicken stock/broth. Next, add in one can of cream of chicken and whisk together to get out all the lumps. Add in your frozen vegetables and check the consistency. If it is too soupy or runny, add in another can of cream of chicken (cream of broccoli would be nice too). If it is too thick -- add a bit more chicken stock/broth. Once you've reached your desired consistency (should be thick like a stew), then add in the salt, pepper, Worcestershire sauce, nutmeg and hot sauce (Tabasco, or your choice). Nutmeg gives this dish the "homemade" feel.

Let the chicken mixture combine for 1/2 hour on low heat. You want to give time for the flavors to incorporate together and "marry". While you are waiting, open your Biscuits can and follow the instructions for baking. I normally place my biscuits on a non-stick silpat liner. Before placing in the oven, I like to sprinkle just a bit of garlic salt and nutmeg over the top of the biscuits.

Once the biscuits are done, spoon the mixture into large mugs (I personally love the Starbucks Mugs -- perfect for this recipe and for collecting. I have a mug from every city I've ever visited!) Place a biscuit on top of each mug and serve!

Using a spoon, dig through the biscuit to the filling. Enjoy the delicious home-baked goodness of your own individual chicken pot pie!

Stuffed Cherry Tomatoes

2009-01-13T15:55:00.015-06:00

My friend, Jackie, made this appetizer at a baby shower and everyone raved about it. This is a perfect summertime recipe -- especially if you grow your own tomatoes. It is very easy, but does take some assembly.

However, if you don't have the patience to drain the tomatoes and "stuff" them, see the end of this recipe for a speedy alternative version with the same flavor.

Shopping List:
24 cherry tomatoes
1 pound bacon, fried crisp
1 bunch scallion, thinly sliced
3/4 cup mayonnaise
1 teaspoon dried basil
1 teaspoon pepper, freshly ground

Cut off bottom of tomatoes (opposite stem end) one-third of the way down. Hollow out seeds (small end of a melon baller works well) and place upside down in a paper towel-lined plastic container to drain.

Fry bacon until crisp; drain well on paper towels. When cool, break into small pieces and refrigerate. These steps can be done a day ahead.

A few hours before serving, combine bacon, scallions, mayonnaise, basil and pepper. Fill the cherry tomatoes and refrigerate. Serve on a bed of parsley. Serves 12.

*Leftover filling? Serve on pumpernickle bread and slice crosswise for cute little tea sandwiches. I also made the filling and chopped up tomatoes and put in the filling and skipped the entire tomato draining process.

Delicious!

Gigi's Party Mix, a.k.a. Nuts and Bolts

2009-01-13T15:42:00.016-06:00

My mom used to make this party mix every fall. I almost couldn't wait for Halloween to be over because I knew she'd be making her nuts and bolts. Every day I'd come home from school and take a deep breath in when I walked through the door to see if she had made them. If I was lucky, I'd catch a batch just coming out of the oven and sneak a few handfuls before getting caught.

Now that I'm a mom, I make sure to whip up this recipe at least once a year. This year, my son came home from school and cheered: "yeah! nuts and bolts!" I love passing down recipes and love from one generation to the next.

This will no doubt become a family favorite in your home. A word to the wise...nuts and bolts are highly addictive and not so friendly to the waistline.

Shopping List:

2lbs mixed salted nuts

1 12oz pkg wheat chex

1 10oz pkg cheerios

1 6 oz pkg rice chex

2 pkgs slim pretzels

2 cups salad oil (vegetable oil). *DO NOT try other oils. It tastes terrible. Stick with this recipe.

2 TBS Worcestershire Sauce

1 TBS garlic salt

1 TBS Seasoned salt

Directions:

Mix everything in large pan.... bake at 250 for 2 hours. Stir every 15 min.

Super Bowl is right around the corner - this party mix is far better than the stuff you buy pre-packaged at the store. Chex Mix is such a classic, even the Peanuts characters enjoy it!

You will too!

Gourmet White Chicken Chili

2009-01-13T15:26:00.013-06:00

Is it getting hot in here? Whooo Eeeee! This chili has some kick, so be careful! The heat sneaks up on you too, so be sure to serve with ice cold water, beer or what have you.

I guarantee this is a crowd pleaser and people will be begging you for seconds and thirds. Nothin'....I say nothin' is better on a cold night than this chili. So round 'em up and get your family into the kitchen for some spicy fun.

Shopping List:

1-1 1/2 lbs Chicken Breast

2 (14 oz) cans Chicken Broth

3 (14 oz) cans great northern beans

2 cups (one medium) onion

3 cloves chopped garlic

2 tsp. ground cumin

2 tsp ground oregano

1 tsp. chili powder

1 tsp. red pepper (flake if you like it really spicy)

2 Tbs. olive oil

3-4 (or more if you dare) dashes hot sauce

salt and pepper to taste

Directions:

Bake chicken breasts in 350 degree oven for 30 minutes. [Shortcut -- buy rotisserie chicken at market and slice up chicken breast into chili]. Cool and cut into bite size pieces. In a large skillet, cook onions in olive oil until wilted. Add everything else and cook over medium heat for 1 hour.

Ladle into bowls. You can serve with nacho chips, cheese, jalapeno peppers, sour cream or your favorite topping. I like to put the toppings in little dishes on the table and let everyone "create their own recipe" with the toppings.

I serve my chili with cornbread. For a super homemade cornbread shortcut, I buy the jiffy cornbread mixes. http://www.jiffymix.com/. To the mix, which requires milk and water, I add in a 1/2 cup of canned corn and a 1/4 cup of canned chopped jalapanos. You can also substitute the canned corn with creamed corn for a sweeter version.

Who's ready for a hearty winter meal? Whoooo heeeee!!!

Speedy Swedish Meatballs

2009-01-13T15:14:00.013-06:00

My Swedish Meatballs have become a hit with my husband and son. I originally found a recipe from Sandra Lee in her first Semi Homemade recipe book (http://www.semihomemade.com/). However, one day I found I was missing sour cream, so I made up my own recipe. As an aside, my husband likes my recipe better.

Sorry, Sandra!

Whether for an appetizer or a meal, Swedish Meatballs are always a hit!

Shopping List:

Frozen Swedish Meatballs

Egg Noodles

1 can Beef Broth

1 can Cream of Mushroom

Worcestershire sauce

Salt and Pepper

Olive Oil.

Cooking Instructions:

In a large pot pour 2 Tbs or more of olive oil to coat the pan. Turn the heat on high. Pour in meatballs (I normally portion out 4-5 meatballs per person). If you want to be safe, put in 20-25 meatballs.

In another pot, I bring my water to a boil. Add in egg noodles. Again, the amount depends on the size of your family. If you really like to follow the letter of the law, add in a pound of egg noodles.

After the meatballs have browned, add in the cream of mushroom and beef broth (beef bouillon cubes also work well if you don't have beef broth). I whisk this together to get the clumps out. Then play with your food! I add in Worcestershire sauce and salt and pepper to taste.

Once the noodles are almost done -- or slightly al dente, transfer them with a slotted spoon over to the meatballs and sauce. Let them all hang out and "marry" for about 10 minutes before serving.

This is a quick and easy recipe that satisfies. I always make sure I have the above ingredients because this is the best "in a pinch" recipe.

Enjoy!

Stocking the Pantry and Other Time and Money Saving Tips

2009-01-13T14:35:00.012-06:00

Wonder how some people always seem to have a homemade meal on the table without effort. Yep, I'm one of those people that can do it - and you are too! Read on for a list of the essential items you'll want to have in your pantry and freezer. By keeping these basic meal-building essentials on hand, you’ll always be ready to throw together a meal or a party at the last minute. Shazaam!! Meals will materialize before your family's eyes. You will be the new kitchen Superhero!

Soups:
Canned soups are the staple to many of my “famous” recipes. I stock up on cream of chicken, cream of celery, cream of mushroom, tomato and chicken and beef stock whenever it goes on sale. I use these items all the time, so I buy in bulk whenever possible. Holiday seasons are a great time to add these to your cart. From Thanksgiving through New Years', stores often put soups and stocks on sale.

Canned Veggies/Fruit:
Tomato sauce and tomato paste are also foundational to many of my recipes. I use in my hamburger casserole and spaghetti. Canned corn is always great if you can find it on sale, as are artichoke hearts. I use artichokes on my homemade pizzas and in dips.

Seasoning Packets:
Italian seasoning packets, Lipton onion soup mix, au jus packets, chili packets, taco/enchilada seasonings – these are great “go to” seasoning packets when you need something in a flash. Another cheap trick I have is that I use these seasoning packets as a marinade. I’ll buy chicken, pork, or steak at the store and then mix the packets together with a little bit of olive oil and put the meat in a zip lock bag with the mixture. Refrigerate overnight and then you are ready to grill, bake, fry or whatever the next day! The seasoning packets are great to throw into a crock pot with a roast or pork shoulder roast and create some tasty pulled pork, or whip together with cream cheese or sour cream for an instant party dip. You can’t go wrong stocking on up these babies when they go on sale.

Let's pause for a moment to see just how awesome you will be:

Frozen veggies:
I really like pearl onions to “dress up” a recipe. I always have a bag or two of pearl onions stocked away in the freezer. Another fantastic help for the harried mom or lazy chef is chopped onion. I normally keep a few bags on hand in case I: (a) forget to buy an onion or two at the store; or (b) simply want to cut down on my preparation time. My mom used to say “there’s nothing better than the smell of onions sauteing." That's all it takes! Whenever I start to saute some onions, my five year old comes up from the basement and asks: “What smells so good? Are you cooking dinner?” A little savory smell goes a long way.

I also buy frozen mixed vegetables for my individual chicken pot pies, as well as the steamed corn with butter. Whenever I find those on sale, I stock up too. The buttered corn with a bit of salt and pepper during the cold winter months lets me bring back a little bit of summer time. Kids love it too.

Meats:
Being the parent of an infant can force you to grocery shop at odd times. However, we've learned that this can work to our benefit! If you arrive first thing in the morning (5:00-6:00 a.m.), that is usually when the butcher is putting out his or her manager specials. They are normally the “freshest” then. I tend to buy boneless skinless chicken breasts, pork ribs, beef ribs, and flank steak whenever it goes on special. Pop them in the freezer and then you can defrost and make up quick and easy dinners later without a trip back to the store. I always buy on sale, and try to use coupons as well.

Other Tips:
Coupons are now back in STYLE! In fact, my husband asked for a coupon organizer this Christmas. You can get them in the paper, at the store, or go to coupons.com. We save on average $60.00 or more off bills around $150 or more. Why not take advantage of free money? We have turned it into a game for the whole family. We all go to the store, and give my 5 year old the coupon. He is then told to search the aisle for that particular brand. Then, we do a price per unit check to ensure that the “sale” or coupon price is really the best deal. If not, we buy the best price per unit.

With just a little bit of planning ahead, you can avoid the last minute trips to the fast food joint, and impress your family and friends with wonderful, homemade meals in a flash.

Disclaimers: Do try this at home. Superhero cape is not included with this offer.

Easy Pork Tenderloin

2009-01-13T14:31:00.012-06:00

Pork Tenderloin is so easy and good for you too! Today, I cheated and bought the pre-seasoned pork tenderloin at the grocery store. The store offers a variety of flavors, including peppercorn, but I had envisioned a P.F. Chang’s inspired meal.

The pre-seasoned tenderloin was $5.99. It could feed a family of 3 for two nights, or a family of 6 one night. If math is correct, this meal is right around $1.00/$1.50 per person.

The instructions are on the back of the Pork Tenderloin package. Of course, I did what it said, and cooked it in an oven-safe dish for 30 minutes at 350 degrees.

While the pork cooked, I sliced up a bunch of green onions/scallions on a diagonal and pulled out some sesame seeds. In a small sauce pan, I put about a tablespoon olive oil in to coat the pan. Once hot, I added the green onions and sesame seeds. To that, I added a two tablespoons soy sauce, a tablespoon of hot chili sauce (spicy heat), and 2 tablespoons of peanut sauce (sweet). It made a perfect topping for the Pork Tenderloin.

Here's another alternative recipe for Pork Tenderloin:

As a leftover option, cut up the leftover pork, and make stir fry the next night. Just saute onions, peppers and the pork in a bit of soy sauce or stir fry sauce and pour over white rice. You can also make pork tacos or pork quesadillas with the leftovers.

Tasty and good for you!

BBQ Chicken Pizza

2009-01-13T14:28:00.017-06:00

I have a quick and easy recipe for BBQ Chicken pizza. Rather than spend $12-14.00 on take out, I can make mine from things I have in my pantry and garden. My pizzas are not only “homemade” but I’ve even heard guests toss around the word: “gourmet.” This is my go-to recipe that is always a crowd-pleaser at dinner…or even at cocktail parties (when cut into squares).

I use Boboli Pizza crust, although you can also use Pillsbury Pizza dough or even buy pizza dough from your local pizza place. I personally think Boboli is the easiest. I also like the thin crust as well as the whole wheat Boboli pizza crusts. You save over ½ the calories and fat if you use the thin crust, and wheat is always the best health option (try switching to whole wheat pastas, pizza crusts, breads etc. and you’ll find you cut out almost half the calories, fat and sugar).

First, cook one to two boneless skinless chicken breasts in the oven at 350 for ½ hour. I salt and pepper my chicken and put in an oven safe dish. *** I also usually make this pizza with left over chicken. Great way to reinvent last night’s chicken meal! Once cooked, cut into bite size pieces.

Next, I slice up a red onion. I leave them in bigger pieces instead of chopping it up. In a saute pan, I pour a little bit of olive oil in the pan to coat the bottom. Once the pan is sizzling hot (or the oil shimmers), I add the onions. Turn the heat down and let them caramelize.

While your onions are caramelizing, I pour out some BBQ sauce (you choose!). I’ve tried spicy, mild, sweet, and tangy – whatever you like. It really is a personal choice. My son doesn’t like the spicy, so I tend to go with a sweeter BBQ when serving to children, and then kick it up when serving adults. I’ve never measured the amount of BBQ sauce either. I pour a bit on, take a spoon and cover the surface of the crust/dough. A little goes a long way – especially if you’re using a spicy BBQ sauce. Cheap shortcut: Save sauces from McDonald’s or other fast food places – use them here! I always ask for a couple “extras” when ordering chicken nuggets.

To the BBQ sauce I then add cilantro. In the summer I grow my own herbs so I’ll just go clip a bit, do a rough chop and sprinkle it on. In the winter, however, I’ve found that the “fresh” herbs at the grocery store are not all that fresh and are also expensive and do not last. Instead of using “dried” herbs, I found tubes of my herbs in the produce section of my grocery store. These tubes last a long time, and are worth the cost. I squeeze a dime to quarter size amount of cilantro paste onto the crust/dough and mix it in with the BBQ sauce.

Another version of this is Artichoke Chicken Pizza. I put a bit of olive oil and basil on my crust (enough to coat). I then add on cooked chicken, canned artichoke hearts, black olives and cheese (I prefer a white cheese).

This is a great recipe. My son loved it so much that he told me I should be on the Food Network. Love it!

Chicken and Broccoli Bake

2009-01-12T21:56:00.010-06:00

I will admit that this recipe is one of my favorites, but Leslie may not agree. Growing up, I recall this Chicken and Broccoli bake fondly. My sister was a lot pickier than me! Still, I can tell you that my kids, ages 5-11, love this!

Times are tight and we're all looking for a simple, inexpensive meal that will be filling. Here's one that you can plan for Sunday dinner, or anytime of the week. It's cheap and fast. Even though we are not....

Shopping list:

6 boneless chicken breasts (or 1.5 pounds of chicken pieces)
1 package of frozen broccoli (or 2 cups chopped fresh broccoli)
2 cans of cream of chicken soup
1 cup mayonnaise
1 T. curry powder
1 T. lemon juice
1/2 cup bread crumbs
2 T. melted butter
1 cup sharp cheddar cheese, shredded

Let's Get Cooking!

First, brown the chicken in a fry pan or skillet
While the chicken is browning, mix up the cream of chicken soup, mayo, curry and lemon juice.
Place the broccoli in a 13x9 baking dish
Place the cooked chicken over the top
Spoon the soup mixture over the chicken and broccoli
Sprinkle bread crumbs on top, then pour the melted butter over top and finally, sprinkle shredded cheese at the end.

Bake at 350 degrees for 45 minutes.

Serve with salad and bread or rolls, if desired.

The leftovers work well for up to a week! I especially love the rich broccoli sauce and cheese! YUM!

French Onion Soup in 15 Minutes

2009-01-11T14:42:00.014-06:00

Winter time is the season for soup. Its a hearty meal that will fill you up but won't add to your waistline. One of my favorite soups to enjoy is French Onion. My mom has an excellent recipe to make from scratch, but we're going to tell you how to create a delicious homemade meal with a few shortcuts.

Pull these ingredients together:

4 cups Campbell's French Onion soup
1 medium onion
Thick french bread, sliced
2 cups mozzarella cheese, shredded

Let's get cooking!

Pour the soup into 2 or 3 bowls that are oven and microwave safe. Microwave the soup base for 2 minutes or until desired temperature.

Slice the french bread and place into toaster oven, or broil on high for 2-3 minutes each side.

While the soup is warming and the french bread is toasting, slice an onion in half and then into strips about 1/4 inch thick. Saute on medium high heat until soft.

Divide the sauteed onion among the soup bowls, top with a toasted bread slice and then about 1/2-3/4 cup of grated cheese.

Broil for approximately 5 minutes until cheese is bubbly and starting to brown.

Be sure to carefully remove and handle the soup bowls. We've found that its best to place them onto plates at the table. Warn guests that the bowl will be hot. Do not serve to children under age 6!

A few other alternatives to the steps above. Instead of Campbell's, try another soup base. We enjoyed Pacific Natural Foods Organic french onion. Each serving is only 30 calories (before bread and cheese!).

Instead of french bread, use thick croutons. This will speed up your serving time by several minutes.

Finally, experiment with different cheeses. When we enjoyed French Onion Soup today, we added a three cheese blend - Parmesan, Romano and asiago. Its easy to adjust this meal to suit your individual tastes!

Do you have any other alternatives for this basic recipe? Please share in the comments below. Enjoy!