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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