Herbed Whole-Wheat Pizza Dough

I make this in the bread machine, but you can also just mix all the ingredients together in a bowl, knead for about 5 minutes, then let it rise until doubled (about 1 1/2 hours).

For 2 lbs of dough, which makes 2 large pizzas:
1 1/3 c. warm water (80-90 degrees)
3 T. olive oil
1 c. bread flour + 2 c. whole wheat flour (I use 3 c. whole-wheat bread flour which you can get at WinCo in the bulk section)
1 T. italian herb seasoning
1 t. salt
1/2 t. garlic powder
1 1/4 t. active dry yeast

Directions:
But all ingredients in the bread machine in the order listed and set it on the dough cycle. When it's complete, separate the
dough into two pieces and shape into a ball. At this point, I wrap one in saran wrap and put in a freezer bag and store in the freezer for a later date. Take the piece you're using and cover with saran wrap and let rest for 10 minutes. Preheat the oven to about 375 if using a metal baking sheet and 450 if using a pizza stone (we prefer the pizza stone). Prep the toppings (our faves are red onions, green peppers, mushrooms, chicken, feta, and sun-dried tomatoes). You'll need about 3 cups of cheese. We use all mozzarella, but you can throw in a little variety if you'd like. My favorite sauce is pesto, but this time we used tomato because it was all we had. Use whatever you'd like.

Roll the pizza dough out flat, make a crust as thick as you want, then add your toppings. Tonight, Mac decided to put the chicken and veggies on before the cheese and it turned out great. Bake in the preheated oven for about 18 minutes.

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Granola Bars

Ingredients:
7 c. old-fashioned rolled oats
1/2 c. olive oil
1/2 t. salt
3/4 c. honey
3/4 c. light brown sugar
1 T. vanilla extract
2 t. ground cinnamon
1 1/2 c. whole almonds, pecans, peanuts or walnuts, chopped coarse (I used almonds and walnuts)
1 c. dried cranberries
1 c. flax seed

Directions:

Adjust oven rack to the middle position and heat the oven to 375 degrees. Toss the oats, oil, and salt together in a medium bowl. Spread the mixture out over a baking sheet and toast in the oven, stirring often, until pale golden, 20-25 minutes.
Meanwhile, line an 18 x 13" rimmed baking sheet with foil and grease the foil. Cook the honey and sugar together in a small saucepan over medium heat, stirring frequently, until the sugar is fully dissolved, about 5 minutes. Off the heat, stir in the vanilla and cinnamon.
Transfer the toasted oat mixture to a large bowl and reduce the oven temperature to 300 degrees. Toss the oat mixture, honey mixture, nuts, cranberries, and flax seed together in a large bowl until well combined. Spread the mixture out over the prepared pan and press into an even layer using a greased spatula. Bake the granola bars until golden, 35-40 minutes, rotating the pan halfway through baking.
Let the granola bars cool in the pan for 15 minutes, then cut into bars. Let the bars cool completely, then remove individual bars from the pan using a spatula. Will store in an air-tight container for up to 2 weeks.

I adapted this from the Test Kitchen Cookbook, yet again...

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Stuffed French Toast

The Test Kitchen Cookbook strikes once again! This brunch is the type of amazing where you want to eat more than one serving, but if you do you'll feel sick, and the idea that you get to eat it again tomorrow is satisfying.

I'm always careful to follow exactly what the Test Kitchen says to do the first round, and then I modify to make it healthier/lighter the following times. You can do what you want.

Ingredients:
6 oz. cream cheese, softened (I used neufachtel cheese, which is just "light cream cheese")
1/4 c. white sugar
1/4 t. cinnamon
pinch ground nutmeg
8 slices high-quality white sandwich bread (no joke, that's what it says... we don't know what "high quality" white bread is, but we went with Oroweat Classic White - next time I'll just use our normal, homemade wheat)
4 Tbs. unsalted butter
1 c. whole milk (used 1%)
1 large egg
2 t. vanilla extract
1/4 t. salt
1/2 c. all-purpose flour (i'll use whole wheat next time)

Directions:
Mix the cream cheese, 2 Tablespoons of the sugar, cinnamon, and nutmeg together in a small bowl until smooth. Wrap tightly and refrigerate until chilled, about 20 minutes.
Meanwhile, adjust an oven rack to the middle position and heat the oven to 200 degrees. Arrange the bread on a wire rack set over a baking sheet and bake until slightly dry, about 15 minutes; set aside, leaving the oven on.
Spread the cream cheese mixture evenly over 4 pieces of the bread, leaving a 1/2-inch border at the edges. Lightly press the remaining slices of bread over the top to make 4 sturdy sandwiches.
Melt 2 tablespoons of the butter and whisk it together with the milk, egg, vanilla, salt, and remaining 2 tablespoons sugar in a medium bowl. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish.
Lay 2 sandwiches in the batter and soak both sides, about 1 minute per side. Meanwhile, melt 1 more tablespoon butter in a 12-inch nonstick skillet over medium heat until beginning to brown, swirling to coat the pan.
Remove the bread from the batter, allowing excess batter to drip back into the dish and lay in the hot skillet. Cook until golden brown on both sides,a bout 2 1/2 minutes per side (*Seriously set the timer and let it cook for 2 1/2 minutes; don't bother it. If you set it on medium heat and cook it for that time, it won't burn... patience, young grasshopper!). Transfer the French toast back to the wire rack and keep warm in the oven. Repeat with the remaining sandwiches, butter, and batter. Serve with Grade B maple syrup (or whatever you'd like).

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Big, Beautiful Muffins

If you happen to read my Words Page, you would have seen that I checked out The America's Test Kitchen Family Baking Book from the library yesterday. Then, I sat down to determine exactly which recipes I could manage to make in the 3-week checkout time. The conclusion: I need to buy the book.

This was the first recipe out of the book, and we couldn't agree on a flavor, so I made a half batch of lemon-berry for Mac and the other half mocha-chip for me! We both liked the berry ones best. Add whatever you'd like to the basic batter and they should turn out great! Also, please note that the picture makes them look overcooked, but it's the espresso powder and whole-wheat flour... I NEVER overcook my baked goods. :)

Ingredients:

3 c. flour (I used 2 c. whole wheat + 1 c. all-purpose)
1 c. white sugar
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. plain yogurt (Can use homemade!)
2 large eggs
1 stick unsalted butter, melted and cooled

Directions:
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease a 12-cup muffin tin.
2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a medium bowl, whisk the yogurt and eggs together until smooth. At this point, if you are making two different kinds of muffins, you need to split the dry mixture and yogurt mixture in half because there will be different things you add to the yogurt mixture. If you're making all one kind, continue on...
3. Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined, then fold in the melted butter (don't forget to split the butter in half also)
4. Using a greased 1/3 c. measure, portion the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs, about 25 minutes, rotating the pan halfway through baking.
5. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving (or devour immediately as we do).

For Lemon-Berry:
Add 1 teaspoon grated fresh lemon zest to the yogurt mixture (I eye-balled about 1/2 tsp since I split the batch in half). Toss 1 1/2 c. fresh or not-thawed frozen berries with 1 tablespoon flour, then gently fold into the batter (used 3/4 c. of berries and 1/2 tbsp. of flour). Tossing with flour keeps the berries from sinking to the bottom of the muffins.

For Mocha-Chip:
Add 3 tablespoons instant espresso (again, since only 1/2 batch, I used 1 1/2 tablespoons) to the yogurt mixture and fold 1 cup (I only used 1/2 c.) semisweet chocolate chips into the batter.

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Chicken & Dumplings

Thank you, Passionate Homemaking, for the foundation of this recipe! We loved this soupy-style chicken and dumplings recipe. So wholesome and filling... Next time, I think I'll add a little more liquid and some corn.

Ingredients:
2 c. carrots, chopped (about 4)
1/2 onion, chopped
2 potatoes, chopped
2 celery stocks, chopped
1 green pepper, chopped
2 c. chicken broth
2-3 c. cubed cooked chicken
1 1/2 tsp garlic salt
1 1/2 tsp thyme
1 tsp basil
1 c. milk
Dumplings:
2 1/4 cups whole wheat flour
1 c. milk
5 Tbsp butter, melted
1 Tbsp baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper

Directions:
Saute chopped vegetables in coconut oil and spices for approximately 5 minutes. Add water/broth and heat to a boil and then simmer for about 10 minutes. Add cooked chicken and milk in the last 5 minutes. Pour into a 13×9 baking dish. I top it off with a dash of each of the spices again (sage, thyme & garlic powder). Scoop dumplings by rounded tablespoon onto the top. Cook for about 18 minutes at 425 degrees.

Dumplings:
Whisk together the flour, baking powder, parsley, salt, and pepper. Stir in the milk and melted butter until combined.

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Candied Sweet Potatoes

This is a very out of place post; I'll just fore-warn you there. Please note that the unconventional food photo of all my cousins DOES contain the finished dish. It's the one on the hright underneath Kelli's (in the pink) plate. I also made those rolls on the left under Kimo's (beardman) plate, which also contains a little serving of today's dish. Okay, enough with the rambling. Today, we're visiting sweet potatoes. Yup, those orange root things that we only eat around Thanksgiving. A lot of times, some aunt ruins the dish by putting marshmallows on top. Not this one. This sweet potato casserole is perfection. I could eat it every day. Really. Thank you America's Test Kitchen for creating this new craving.

Sweet Potato Ingredients:
8 Tbs. (1 stick) unsalted butter, cut into 1-inch chunks
5 lbs. sweet potatoes (7 medium), peeled and cut into 1-inch chunks
1 c. packed light brown sugar
1/2 c. water
1 1/2 tsp. salt
1/2 tsp. pepper

Topping Ingredients:
2 c. pecans (I used 1 c. walnuts because I ran out of pecans)
1/2 c. packed light brown sugar
1 egg white, lightly beaten
1/2 tsp. salt
pinch cayenne pepper
pinch cumin

Directions:
1. For the sweet potatoes: melt the butter in a large pot over medium-high heat. Add the sweet potatoes, brown sugar, water, salt, and pepper. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring often until the sweet potatoes are tender (a paring knife can be slipped into and out of the center with very little resistance), 45-60 minutes.
2. When the sweet potatoes are tender, remove the lid and bring the sauce to a rapid simmer over medium-high heat. Continue to simmer until the brown sugar mixture has reduced to a glaze, about 8 minutes.
3. For the topping: Meanwhile, mix together all the ingredients for the topping in a medium bowl.
4. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pour the potato mixture into a 9x13" baking dish. Spread the topping over the potatoes. Bake until the pecans are toasted and crisp, 10-15 minutes.

I made it the night before, doing everything except step 4, then baked the next day right before dinner.

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Crockpot Yogurt

There is a sense of great accomplishment in making your own staples, such as yogurt. Keep in mind that this will not have the same consistency as store-bought yogurt. It's a little more soupy. I'm not hardcore enough to eat it plain, so I use it in recipes that call for yogurt, in smoothies, and with things like granola or fruit.

Ingredients:
1/2 gallon whole milk
1/4 c. vanilla yogurt
1 pkg. unflavored gelatin (optional)
1/4 c. honey (optional)

Directions:
Pour milk into a 2 1/2 qt. crockpot and heat on low for 2 1/2 hours. After the time is up, unplug the crockpot and let milk sit for 3 hours. Once it's done sitting, take out 1-2 cups of the milk and add the yogurt and gelatin. Mix well, then whisk back into the crockpot. Wrap the entire crockpot in two bath towels and let "incubate" overnight for 12-15 hours. Stir in the honey and transfer yogurt to glass jars or other desired storage containers.

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Olive-Oil Crackers

Request for crackers recipe! I feel like such a "professional blogger" with all these requests and comments. Thanks, guys!

I've made this recipe 3 times, and added various toppings each time. You can add whatever you want to them, but I found my favorite to be just lightly salted. I got this recipe from 101Cookbooks... love it!

Ingredients:
3 c. whole-wheat flour (or combo of any flour except bread)
1 tsp. sea salt
1/3 c. olive oil
1 c. warm water
various toppings (salt, dried herbs, parmesan cheese, poppy seeds, etc.)

Directions:
Whisk together flour and salt in the bowl of a stand mixer. Add in the olive oil and water and mix with a dough hook on medium speed for 5-7 minutes. Roll the dough into a large ball, then cut into 12 pieces. Brush each piece with olive oil and roll into a ball. Place each ball on a plate, cover with a kitchen towel, and let rest for 30-60 minutes. Meanwhile, preheat oven to 450 degrees with a pizza stone in it (if you don't have a pizza stone, which I highly recommend getting one, just use a cookie sheet but don't preheat it). After dough has rested, flatten one ball and roll out into a thin, long strip. Place strip on a floured baking sheet and poke with a fork so they don't rise in the oven. At this point, I like to score the strip with a knife into squares and dust with coarse salt. You can add whatever toppings you want. Then, slide the dough off the baking sheet onto the pizza stone and bake until golden brown (about 6-10 minutes). Repeat until all dough is used, making sure to only bake one strip at a time. Let cool all the way before eating - then they'll be crisp!

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Shrimp Linguine

We like this for dinner last night. We think we would've liked it better had I followed the recipe.

Here's the actual recipe with all my improvs in parenthesis:
Ingredients:
3/4 pound uncooked shell-on medium shrimp (about 20-30), peeled, deveined and tails removed (I used frozen, pre-cooked shrimp that was already peeled and deveined)
3/4 c. coarsely chopped carrots
2 large plum tomatoes, seeded and diced (didn't have any because they're not fresh - used 1 can diced tomatoes, drained)
1/4 c. sliced green onions with tops (used a 1/4 of a red onion)
1/3 c. grated fresh Parmesan cheese
8 oz. uncooked linguine (used whole-wheat spaghetti)
1 tsp. olive oil
2 garlic cloves, pressed
3/4 c. sour cream (used fat-free, only about 1/2 cup)
1/2 c. fat-free evaporated milk (used about 3/4 cup since I didn't have as much sour cream)
1/4 c. snipped fresh basil leaves (used dried)
1/2 tsp. salt
1/4 tsp. black pepper
Additional Parmesan cheese

Directions:
1. Remove tails from shrimp. Cook pasta according to package; drain, return to pot and keep warm. Meanwhile, heat oil in a large skilled - add shrimp, carrots, and garlic. Cook and stir over medium heat 3-4 minutes; remove from skillet and keep warm. Gently heat sour cream and evaporated milk in same skilled over low heat. Stir in Parmesan cheese. Add shrimp mixture, tomatoes, onions, basil, salt, and pepper. Mix gently. Pour over past; toss gently to coat. Serve with additional parmesan cheese.

From Pampered Chef "It's Good for You"

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Baked Chimichangas

We love this dish! From the Quick & Healthy Cookbook, it is again - quick and healthy! I really like to use my homemade yogurt recipe in this, which I'm really surprised I don't have posted on here already... that will be my weekend task - look for it!

Ingredients:
8- 6" flour tortillas (we use whole wheat)
1 1/2 c. cooked and cubed chicken
2 oz. grated low-fat cheese (we use cheddar)
3/4 c. salsa, thick and chunky (best when it's fresh, but your favorite will do!)
Spanish Yogurt Sauce:
1 c. nonfat plain yogurt
1/2 t. dried cilantro
1/4 t. cumin
1 t. dried parsley
1/2 c. salsa

Directions:
Preheat oven to 400 degrees. Mix chicken, cheese, and salsa. In a separate bowl, mix together ingredients for spanish yogurt sauce. Warm tortillas in microwave until pliable. Wet one side of them, and place wet side down on a plate or clean countertop. Spoon filling onto tortillas, and fold over to hold in filling. Spray baking dish with non-stick coating and place filled tortillas on baking dish. Pour sauce on top and bake for 15 minutes. We also like to add some extra cheese!

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Dinner Rolls

Hop on over to The Pioneer Woman
today and check out these incredible pull-apart rolls!

*The only change I make is to replace 1/2 of the flour with whole wheat*

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Pork, Mushroom, Snow-pea Stir Fry

The problem with a genre request is that I don't necessarily make all the recipes at the time that I post them. Thus, the lack of photos. Also, the distinguished excitement for each dish. Don't let that take away from how yummy, easy, and quick these dinners are!

The good thing about a genre request is I suddenly am aware of so many more meals that we can put on the menu for next month! Thanks, Krissa!

And on that note, here's the recipe for this stir-fry. Just FYI - when it comes to stir fries, I tend to chop up a little of this veggie, throw in a little of that meat, and pour on a lot of some sauce and pile it all on top of a hot bowl of rice. However, sometimes it's nice to have a no-fail recipe to follow. This is one of those.

Ingredients:
1 lb. pork tenderloin, trimmed and very thinly sliced crosswise
2 tsp. cornstarch
1 tsp. salt
4 Tbs. olive oil, divided (it calls for vegetable oil, but I always use olive)
1/2 lb. snow peas, strings removed
3 garlic cloves, minced
1/2 lb. sliced mushrooms
3 Tbs. water
2 Tbs. teriyaki sauce
Steamed Rice

Directions:
Toss pork with cornstarch and salt. Heat 2 Tbs. oil in a 12-inch skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about 4 minutes, then transfer to a plate. Add 1 Tbs. oil to the pan and stir-fry snow peas with garlic until crisp-tender, about 1 minute. Add to pork. Add mushrooms to pan with water and remaining oil and cook, covered, until softened, about 5 minutes. Put the pork and snowpeas back in the pan with the teriyaki sauce and cook until the pork is cooked through, about two more minutes.

Adapted from Gourmet Magazine

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Chicken Chili

From the Quick & Healthy cookbook this chili is, well... quick and healthy! We love it. It's a nice alternative to heavy beef chili when you still want something warm and filling.

1/2 lb. boneless skinless chicken breasts
1 medium onion, chopped
2 tsp. chopped garlic
2 cans (15 oz) kidney beans, drained
1 can (16 oz) diced tomatoes
1 can (4 oz) diced green chiles
1/2 c. water
1 Tbl. dried cilantro
2 tsp. chili powder
1/2 tsp. cumin

Directions:

Cut chicken in bite-size pieces. Brown in about 1 tbl. olive oil in a sauce pan over medium heat. Add remaining ingredients. Cover and simmer for 30 minutes or until chicken is tender.

Pretty simple. :)

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Easy Chicken Enchiladas

This is from my favorite cookbook: America's Test Kitchen Family Cookbook.
Serves 4-6 or 8 in our house...

Ingredients:
3 c. shredded, cooked chicken (about 1 1/2 pounds)
3 c. sharp cheddar cheese (12 ounces, and regular cheddar works too)
2 1/2 c. enchilada sauce (20 oz. or can make your own - recipe to follow)
1-2 cans (4 oz) chopped green chiles
1/2 c. minced fresh cilantro
Salt and Pepper
12 soft corn tortillas
Lime wedges, sour cream, avocado, lettuce for serving

Directions:

Preheat oven to 400 degrees. Combine chicken, 2 cups of cheese, 1/2 cup of the enchilada sauce, the chiles, and cilantro. Season with salt and pepper to taste.
Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds.
Spread the warm tortillas out over a clean counter. Place 1/3 cup of chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9x13 inch baking dish lightly oiled.
Lightly spray (or brush the enchiladas with vegetable oil/spray. Pour 1 c. remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheese down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes.
Remove the foil and continue to bake until cheese browns, about 5 minutes longer. Serve with remaining sauce and other condiments.

Enchilada sauce:
1 T. vegetable oil
1 onion, minced
1/2 tsp. salt
3 T. chili powder
3 garlic cloves, minced
2 tsp. cumin
2 tsp. sugar
2 cans (8 oz) tomato sauce
1/2 c. water
Pepper

Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and salt and cook until softened, about 5 minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.

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Easy Dinners

I had a request (YES, a REAL request!!) to post some easy dinner options. Soooo this is my attempt to comply with that request. The next handful of posts will all be some of our favorite, easy dinners. Also, quite a few of my previous posts fall into the easy dinner category: not-yo-mamas-nachos, Bow tie Pasta and Brussels Sprouts, One-Pot Spaghetti, Slow Cooker Lentils and Chicken, Paprika Chicken, Tomato Mozzarella Casserole, Beef Stroganoff, Pasta Seashell Casserole, and Chicken Curry.

Here are some keys to EASY dinners:

* a 9"x13" pan. Anything that can be made in one is most likely easy... assemble and pop in the oven!
* 1 bowl/pot. If you can mix everything in one container, it's awesome. Less mixing, less clean up.
* Substituable. Okay, I just made up that word... what I mean is if you don't have one of the ingredients, it's pretty easy to just throw in something similar in content, texture, or taste and still have the dish turn out good.
* Cans. Canned vegetables are great. so are frozen ones. try to stay away from too many extra preservatives, but don't underestimate the power of a canned good.

I'm sure there are more, but that's my list for now. And now, please welcome... the easy dinner recipes.

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Dutch Baby Pancakes

I love Chama. And I love her Dutch Baby Pancakes. Eating them without her is just not quite the same, but still dericious!


Ingredients:
3 eggs
3/4 c. milk
3/4 c. flour
1/4 c. butter (I recommend salted, sweet cream butter)
2 tsp. cinnamon
2 tbsp. white sugar
Whipped cream (or whatever other topping you want)

Directions:
Put a 2-3 qt. pan in the oven and preheat to 425 degrees. It's best to put the rack on the lower part of the oven. Using a mixer, beat the eggs on medium speed until blended. Add the milk and beat for about 1 minute. Stir in the flour. In a separate dish, mix together cinnamon and sugar. When the oven is preheated, put the butter in the pan and melt - but don't burn it! Once the butter is melted, pour in the batter. Sprinkle generously with cinnamon-sugar and bake it for a happy 20 minutes or so. Serve with whipped cream (as we did) or cream cheese, jam, fruit, syrup, powdered sugar and lemon slices.... make it your own. :)

Thanks, Chamama!!

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Minestrone Soup with Quinoa

If you look back over all the recipes I've posted, generally every post includes words like "amazing, heaven, delicious, etc., etc." This post is different. Mac loved this soup. I, on the other hand, felt like I was eating something that belonged in a detox diet. But, I also thought that this soup had a lot of potential. Next time, I'll just add more seasoning and that should do it. If you're in the mood for something wholesome and healthy, here ya go!

Ingredients:
2 tbsp. olive oil
2-3 carrots, peeled and diced
1 c. fennel, diced
1 c. red onion, diced
2 large garlic cloves, finely chopped
2 bay leaves
2 tsp. fresh thyme leaves (I didn't have any - i think it would have helped)
1/4 tsp. fennel seeds
1 1/2 c. cooked white kidney beans, drained (1 can)
2 c. plum tomatoes, seeded and diced
1/3 c. uncooked quinoa (a grain. you can find it in a health food store such as Fred Meyer's health section, your local co-op, or trader joes)
Salt and pepper
1 c. fresh spinach, sliced thin
3 tbsp. fresh basil, thinly sliced (also did not have and would have helped)
2 oz. parmigiano reggiano (i used parmesan cheese, pre grated)

Directions:
In a large pot or dutch oven, heat oil over medium heat. Add carrots, fennel, onion, garlic, bay leaves, thyme, and fennel seeds and cook, stirring often, until veggies are tender, about 8 minutes. Add 6 cups of water, beans, tomatoes, and quinoa. Increase heat to high and bring to a boil. Reduce heat to low and simmer gently until quinoa is tender, about 20 minutes. Remove bay leaves and season with salt and pepper. Stir in spinach and basil just before esrving. Garnish with cheese, if you want.

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Not-Yo-Mamas-Nachos

Yes, this is really what they're called. And, I can't believe I didn't post them the first time we made them about 8 months ago! These nachos are delicious, and in my opinion, a future family staple. They get you the protein and veggies you need in all of about 15 minutes!



INGREDIENTS:
Eight 6-inch corn tortillas
3 tablespoons extra-virgin olive oil
Salt and pepper
1 onion, finely chopped
2 cloves garlic, finely chopped
1 1/4-pound bunch broccoli, cut into small florets, stems peeled and thinly sliced
1 15-ounce can cannellini beans, rinsed
12 ounces cheddar cheese, shredded (about 3 cups)
Salsa verde (if desired)
1/4 cup plain low-fat Greek-style yogurt (if desired)
We add one sliced tomato as well...

DIRECTIONS:
Position racks in the upper and lower thirds of the oven and preheat to 375°. Line 2 rimmed baking sheets with parchment paper. On a cutting board, brush the tortillas with 2 tablespoons olive oil, then stack and cut into quarters. Arrange on the baking sheets in a single layer; season with salt and pepper. Bake until crisp and golden, 8 to 10 minutes.

Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onion and garlic and cook until lightly browned, about 4 minutes. Add the broccoli and 1/3 cup water and cook, stirring, until the water is cooked off and the broccoli is tender, about 4 minutes. Stir in the beans and cook until heated through, 1 to 2 minutes; season with salt and pepper.

Sprinkle 1 cup cheese over each tray of chips; spoon the broccoli mixture on top, sprinkle with the remaining cheese and bake until melted, 1 to 2 minutes. Serve with the salsa and yogurt.


*Thank you Rachael Ray.* :)

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Doughnut Muffins

This is another cop-out post... it's the weekend which simply means that I let you see other sites that I get inspiration and recipes from. THIS recipe, French Breakfast Puffs, is delectable. And a heart attack. In fact, I told Mac when they were all done that they were basically a heart attack and he said, "Well, in that case I'll have two! I'll have TWO heart attacks!" Heh... I hope not literally.

I have renamed them doughnut muffins, because that's what I felt like I was eating. You be the judge....


The only thing I changed in the recipe was subbing butter for the shortening (because we don't have shortening in this house). And definitely, definitely, dip in butter and cinnamon-sugar. You'll know what I mean when you see them.

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Bowtie pasta and Brussels sprouts

No pictures for this... I'm lazy apparently, and forgetful. But, this is deeericious!! Rachael Ray throws the occasional healthy, yummy dish. This, would be one. And because I'm lazy and forgetful, I will simply direct you to her website to find this tasty dinner!

A couple of changes we made:
- Added italian-herbed baked chicken. Super easy, just brush some chicken breasts or tenders with olive oil, season with salt, pepper, and italian herb seasoning, and bake, covered with foil for about 20 minutes in a 375 degree oven.
- Replaced honey-roasted almonds with skillet-toasted walnuts because that's what we had.
- roasted the Brussels sprouts for less time than listed and at 375 so that I could share the oven with the chicken.

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Molten Chocolate Cake

Oh. my. goodness. amazing. rich. decadent. heavenly. perfect. won a chuckling "oh, oh, oh" from Dad, king of chocolate lovers. Okay, enough said.... here ya go:

6 oz. semi sweet chocolate

2 oz. bittersweet chocolate

3/4 c. unsalted butter

3 egg yolks

3 whole eggs

3/4 c. sugar

3/4 c. all purpose flour

Butter 6 six-ounce ceramic ramekins and dust with flour. In a bowl over a double-boiler, melt the butter and chocolate, set aside and let cool. In a mixing bowl, use an electric mixer to combine eggs and sugar until pale yellow batter holds shape and forms ribbon on beaters. Blend flour into egg-sugar mixture with the mixer for 3 minutes. Add the chocolate mixture, being careful to incorporate everything; mix for 2 more minutes. Pour about 6 ounces of batter into each ramekin and refrigerate for 1 hour (or until you're ready to bake). In preheated 475 degree oven, bake ramekins on a cookie sheet for 10-12 minutes or until they are puffed up and don't jiggle when moved. Remove from oven and serve immediately with fresh whipped cream.

Courtesy of Gourmet Magazine, Napa Valley Wines

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Roast Lemon Chicken

Ah, the main course. Did you know that whole chickens are ridiculously cheap?? It was $7.04 for two 4 lb. chickens. AWESOME. And, in case you don't know, that made about 10 servings of chicken. I'm very happy with whole chickens at the moment. :) This recipe came yet again from America's Test Kitchen Cookbook. I wish you could just use my book because it has great photos of the prepping process... oh well, you'll have to just try and follow my words.

Unfortunately, I have not perfected the simple art (yes, very simple) of cooking the chicken with flavor. It was the perfect texture and very moist (if you know me, I've gotten over my disgust for that word), but it was a bit bland. Next time, I will do the following:

1. Brine in the listed combination of water, salt, and sugar instead of reducing the salt and sugar by 75%.

2. Remember to use salt and pepper before cooking

3. Use the amount of lemons and garlic it recommends instead of only using half.

Go figure. Try following the directions, and I'm sure it'll turn out great for you! Also, don't let the photo fool you - I forgot to take a nice picture of it before it was devoured.

Ingredients:

1 c. salt

1 c. sugar

1 gallon water

2 - 4lb. whole chickens

2 lemons, cut into quarters

12 garlic cloves, peeled and crushed

10 tablespoons unsalted butter

4 tablespoons fresh parsley

salt and pepper

4 1/2 cups low-sodium chicken broth

4 tablespoons fresh lemon juice

For two whole chickens, brine (if you have time) in the following for 1 hour: 1 cup of salt and 1 cup of sugar dissolved in 1 gallon of water.

Adjust the oven rack to the middle position and heat the oven to 375 degrees. Prep the chicken for roasting by:

1. remove the gizzard packet and any excess fat from the cavity of the chicken; remove any packaging attached to the chicken.

2. pat the chicken dry with paper towels.

3. using your fingers, taking care not to tear the membrane around the perimeter of the breast, release the skin on either side of the breastbone to form two pockets

Mix 4 tablespoons of the butter, 2 tablespoons of the parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Spread the butter under the skin and over the breast. Season with salt and pepper.

Spray the rack of the roasting pan with oil and lay the chicken on the rack, breast side up. Melt 2 tablespoons of the butter and brush over the chicken. Pour 2 cups of the broth into the roasting pan. Roast the chicken for 40 minutes.

Increase the oven temperature to 450 degrees, rotate the position of the pan in the oven, and continue to roast the chicken until the thickest portion of the breast registers 170 degrees on an instant-read thermometer about 30 minutes longer.

Tip the chicken so that the juice from the cavity runs into the roasting pan. Transfer the chickens to a carving board and let rest, uncovered, for 20 minutes.

Meanwhile, skim any fat from the roasting pan using a spoon. Stir in the remaining broth, scraping up any browned bits. Pour the juice into a saucepan and simmer until thickened and reduced to about 1 cup, 5 to 10 minutes.

Stir in any accumulated chicken juice. Turn the heat to low and whisk in the remaining 4 tablespoons of butter, one piece at a time. Off the heat, stir in the remaining 2 tablespoons parsley and the lemon juice. Season with salt and pepper to taste.

Carve the chicken, discarding the lemon quarters and garlic in the cavity. Spoon the sauce over the chicken before serving.

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Skillet-Braised Brussels Sprouts with Bacon and Shallots

Don't let the mention of brussels sprouts turn you away - they're so much better than the negative fame they've received! Especially when you toss them with some good seasoning and BACON. yum.

This was served as the side to the main course. The recipe is from my beloved cookbook, America's Test Kitchen Cookbook. The only thing I found was the cook time was a bit too long, but I think I like my vegetables a little on the crunchy side anyways.

Ingredients:

4 slices bacon, chopped fine (not cooked)

2 shallots, sliced thin

1 lb. brussels sprouts, stem ends trimmed, discolored leaves removed, and halved through the stem

1/2 c. water

salt

1 Tbs. unsalted butter

1 Tbs. red wine vinegar

Pepper

Directions:

Cook the bacon and shallots together in a 12-inch skilled over medium heat until the bacon is crisp and the shallots are browned, about 10 minutes. Transfer the mixture to a paper-towel lined plate to drain.

Add the brussels sprouts, water, and 1/2 tsp salt to the skillet and increase the heat to medium-high. Cover and simmer until the Brussels sprouts are bright green, about 9 minutes. Uncover the pan and cook until the liquid has evaporated and the sprouts are tender, about 5 more minutes.

Off the heat, stir in the bacon mixture, butter, and vinegar. Season with salt and pepper to taste before serving.

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Grapefruit-mint sorbet

I'm not going to lie, this was a bit different... only because our taste buds are not trained to have a sorbet that is not sweet. I got the idea and recipe from finedinings.com to have a sorbet before the main course as a palate cleanser... I thought it was very elegant and sophisticated, and we had a great time trying it out. We were concerned that it didn't make very much, but you really don't need (or want) more than a few bites.

Ingredients:

1/2 c. white sugar

1/2 c. water

1/2 c. fresh mint leaves plus some sprigs for garnish

1/2 c. fresh grapefruit juice (one medium grapefruit)

Directions:

Combine sugar, water, mint leaves and stems in a small saucepan. Bring to a boil, then lower the heat to a simmer until the sugar dissolves. Remove from heat, cover and set aside to cool. Add grapefruit juice to the mixture, then puree in a blend or food processor. Strain through a fine mesh strainer into a shallow dish or pan. Cover and freeze until firm, about 2 hours. Put the sorbet back into the blender and puree again. But it in a small bowl, cover and freeze until ready to serve. Use a melon baller or small ice cream scoop for portions and garnish with mint leaves.

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Baked Potato Soup

I chose this particular soup for our formal dinner night because I wanted a heavier soup that I could cook in the crock pot. This is the recipe that I came up with after adapting it from cdkitchen.com. It was a big hit - probably my favorite part of the dinner (except the molten chocolate cake, of course)!

4-6 large baking potatoes, peeled and cut into cubes

1 onion, chopped

1 quart chicken broth

3 cloves garlic, minced

1/4 cup butter

2 1/2 tsp. salt

1 tsp. pepper

1 tsp. dried basil or italian herb seasoning

4-8 slices of bacon, fried and diced

1 c. cream

1 c. shredded cheddar cheese

3 tbs. parsley

1 c. sour cream

Combine the first 9 ingredients in a large (4 to 6.5 quart) crock pot and cook on low for 8 hours. After 8 hours, stir in the cream, cheese, and sour cream, slightly mashing the potatoes. Garnish with parsley and more cheese and bacon if desired.

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Rosemary Whole-Wheat Bread

This is a bread machine recipe. Super easy, and I can't exactly claim that it's entirely home made since I basically throw all the ingredients in the machine and let it do it's thing!

For a 2 lb. loaf:

1 1/2 cups warm water (80-90 degrees)

4 Tbs. olive oil, extra virgin

1 1/2 tsp. salt

4 c. whole-wheat bread flour (or 2 cups whole wheat, 2 cups white bread flour)

3 tsp. dried rosemary

2 1/4 tsp. active dry yeast

2 tsp. vital wheat gluten

Put all the ingredients in the bread machine pan in the order listed. Set the menu cycle to white bread, 2 lb loaf, light crust.

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Mesclun Greens with Asparagus and Lemon Vinaigrette

The inspiration for this salad came from a website I found called finedinings.com - check it out if you want. I forgot to take a pretty picture of this salad with the asparagus stacked up like lincoln logs around the salad... oh well. My dad said it looked ready to start a fire.

For six servings:

48 asparagus logs

12-18 oz. package of mesclun greens

1 recipe lemon vinaigrette (see below)

Cut the asparagus into 4-inch pieces. Steam until tender (but on the crisp side), about 6 minutes. Plunge into ice water, drain well, and toss with some of the dressing.

Arrange 8 asparagus spears on each plate in lincoln log squares and put the greens inside the squares and drizzle with dressing.

Lemon vinaigrette dressing:

3/4 c. olive oil

1/3 c. grated parmesan cheese (optional)

3 Tbs. fresh lemon juice

1 shallot, minced

2 tsp. dijon mustard

1/2 tsp. dried thyme

1 garlic clove, minced

1/4 tsp. salt

1/8 tsp. pepper

Shake all ingredients together in a jar with a tight-fitting lid. Bring to room temperature and shake vigorously before serving.

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Shrimp Cocktail

Shrimp Cocktail with Horseradish Cocktail Sauce from America's Test Kitchen Cookbook

2 tsp fresh lemon juice

2 bay leaves

1 tsp salt

1 tsp black peppercorns

1 tsp. Old Bay Seasoning

1 lb. extra-large shrimp peeled and deveined

1 c. Horseradish Cocktail Sauce:

Bring the lemon juice, bay leaves, salt, peppercorns, Old Bay, and 4 cups of water to a boil in a medium saucepan for 2 minutes. Remove the pot from the heat and add the shrimp. Cover and steep off the heat until the shrimp are firm and pink, about 7 minutes. Drain the shrimp and plunge immediately into ice water. Drain and refrigerate the shrimp until thoroughly chilled, about 1 hour. To serve, arrange on a platter with the cocktail sauce.

Horseradish cocktail sauce:

1 c. ketchup

2 Tbs. fresh lemon juice

2 Tbs. horseradish

2 tsp. Tabasco

1/2 tsp. salt

1/4 tsp. pepper

Stir all of the ingredients together in a small bowl. Season with additional horseradish and Tabasco as desired.

We made this Friday night and kept it in the fridge until Saturday night for serving.

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Fine Dining...

On Saturday, we hosted a formal dinner in honor of Grama's 78th birthday. It was the whole deal - 8 courses, each plated right before serving. It was a lot of time and hard work, but worth every dirty dish! :) The following posts include all the course recipes:

- Shrimp cocktail

- Rosemary whole-wheat bread

- Mixed greens with asparagus and lemon vinaigrette

- Baked potato soup

- Grapefruit-mint sorbet

- Roasted Lemon Chicken on brown rice

- Skillet-braised brussel sprouts with bacon and shallots

- Molten chocolate cake with whipped cream

We served 2008 Castle Rock Willamette Valley Pinot Noir and apple-grape sparkling cider.

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Monkey Monkey Monkey BREAD!!!

1. I did NOT make this - may amazing husband did!

2. If you dislike a plethora of photos, I'm sorry, it was very important to the baker that each step of his process was documented to show he did it by himself.

3. Beware that when you make this, it will disappear within two days. You should probably make two.

From Taste of Home Magazine:

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup water (110° to 115°)
• 1-1/4 cups warm 2% milk (110° to 115°)
• 1/3 cup butter, melted
• 1/4 cup sugar
• 2 eggs
• 1 teaspoon salt
• 5 cups all-purpose flour
• CARAMEL:
• 2/3 cup packed brown sugar
• 1/4 cup butter, cubed
• 1/4 cup heavy whipping cream
• ASSEMBLY:
• 3/4 cup chopped pecans
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted

Directions

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans.
• Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.
• Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.
• Bake at 350° for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 1 loaf (20 servings).

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Slow-Cooker Lentils with Chicken

I would take a picture of this, but it's all gone. Sorry, that good! Plus, I personally don't think it looks that appetizing and would give everyone preconceived notions that it tastes disgusting. On the contrary, it was quite good and we served it at our potluck on Monday, coming home with only a day's worth of leftovers.

Modified it from crockpot365.blogspot.com - she's got some great stuff, by the way - especially if you have a brand new, 6.5 quart, all-clad slow cooker for a Christmas present. :)

2 cups lentils (mine were green)
3 cups chicken broth
3 cups water
1 small yellow onion, diced
1 cup diced celery
2 teaspoon cumin
1 teaspoon coriander
2 teaspoon kosher salt
1 teaspoon dried mustard
1 teaspoon turmeric
4 cloves garlic, chopped
1 (4 ounce) can diced chiles (hot or mild, your choice)--no need to drain
1 1/2 tablespoon dried parsley (or 1/4 cup finely chopped fresh)
6 chicken breast tenders (or 2 large chicken breast halves)

Rinse the lentils under cold water until it runs clear. Dump into the slow cooker. Add broth and water. Add diced onion and celery. Add all spices, the garlic, and chiles. Stir to combine.

Lay chicken on top of the assembled food.

Cover and cook on low for about 7 hours, or on high for about 4. Before serving, remove chicken from the slow cooker, chop it up, and stir back in. Serve over rice with corn tortillas.

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Pumpkin Cheesecake Cupcakes

Uh heaven! These are actually from Rachael Ray, but worth sharing... can't take credit for these yummy morsels.

• One 8-ounce package cream cheese, at room temperature
• 1/2 cup confectioners' sugar
• 2 large eggs, plus 5 large egg whites
• 2 teaspoons pure vanilla extract
• 1 1/2 cups flour
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons salt
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup light brown sugar
• Simmering water
• 3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled

1. Place a rack in the lower third of the oven and preheat to 350°. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
   

2. In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
   

3. Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.
   

4. Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160° on an instant-read thermometer.
   

5. Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla. 6. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.
   

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Mac & Cheese

My sister-in-law and I were experimenting one day and came up with a delicious dish of macaroni and cheese... there's a lot of room for change in this recipe, as you can use pretty much whatever kind of cheese you want (or so I would think) - also change the amounts of pasta or milk depending on how thick/cheesy you like it.

3 c. dry pasta (whole wheat, short and sturdy)

3 T. butter

3 T. all-purpose flour (whole wheat)

2 c. milk, warm

1 1/2 - 2 c. shredded cheese (mixture of cheddar, mozzarella, and extra sharp)

1 t. salt

1/2 t. black pepper

1/4 t. cayenne pepper

1 t. italian herb seasoning

In a medium saucepan, cook noodles according to package. Keep warm.

In a separate pan, melt butter. Stir in flour to form a roux, stirring constantly over medium heat for 2 minutes. Gradually stir in warm milk, stirring constantly to create a smooth consistency. Simmer for about 5-10 minutes. Stir in seasonings. Remove from heat and stir in cheese a little at a time. Toss noodles with sauce. Add salt and pepper to taste.

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Rich Hot Fudge Sauce

Mmmm.... thick, chocolatey, fudgy goodness on a spoon. At least, that's how Mac eats it - skip the ice cream and all - just lick it off the spoon! We had this on ice cream with whipped cream and then in the morning on our waffles. Yum. I would say don't make any improvisations to this recipe - it's perfect just as is.

2/3 c. heavy cream

3/4 c. light brown sugar

1/4 c. white sugar

1/2 c. unsweetened cocoa, sifted

3 T. salted butter, cubed

1 t. vanilla extract

Put the cream, light brown sugar, sugar, and cocoa in a saucepan. Gradually bring to a boil, stirring occasionally. Turn down the heat and simmer gently for 1 minute, stirring continuously. Stir in the butter and vanilla extract. Serve warm.

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