Friday, July 23, 2010

Chicken and Wild Rice

I got this recipe from one of the ladies at BabyCenter.  This was absolutely delicious!!!!!!!!!!  I used white rice and put rosemary, garlic powder, pepper, and parsley on the chicken.  Yummy!  I serve with roasted asparagus.

Chicken and Wild Rice
Janelle J. aka lovinmy2dollies, Mady&Laney

1 cup wild rice, uncooked (brown or white rice can be substituted also, just not minute)
1-1/4 cup milk
1 can cream of mushroom soup
1 can cream of chicken soup
3-4 chicken leg quarters (or 3-4 chicken breast halves)

Preheat oven to 375 degrees.  In a small bowl, mix rice, milk and soups.  Pour into bottom of a lightly greased 9x11 or 9x13 pan.  Cut off any excessive fat on chicken.  Place chicken on top and slightly depress into rice mixture.  Cover with tin foil.  Bake until chicken juices run clear and center of chicken is no longer pink.

Thursday, July 22, 2010

Spicy Sausage Pizza

We had pizza last night and I have to say, this is one of my favorite pizzas that I've made.  This will definitely be added to the menu rotation again.  If you like spice, you'll like this~

I served with a side salad.

Spicy Sausage Pizza
Slightly adapted from Bertolli

Pizza crust (I used Mama Mary's pizza crust)
Olive oil
Garlic powder
1-1/2 cup Bertolli Arrabbiata Sauce
3/4 lb spicy HOT sausage, cooked, crumbled, and drained
1/4 cup diced basil
1-1/2 cup mozzarrella cheese

Preheat oven to 425 degrees.  Brush olive oil on pizza crust and spinkle with garlic powder.  Spread Arrabbiata sauce on crust.  Spread out ground sausage.  Top with diced basil.  Sprinkle pizza with mozzarrella cheese.  Bake until crust is golden brown and cheese is melted and golden.

Tuesday, July 20, 2010

Baked Tortellini

Baked Tortellini

2 Tbsp olive oil
1 onion, diced
1 medium zucchini, halved lengthwise and thinly sliced
1 Tbsp minced garlic
1-1/2 jars of Bertolli Vodka Sauce
(2) 9 oz. packages refrigerated tortellini
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup Italian dry bread crumbs

Preheat oven to 425 degrees.  Heal olive oil in skillet over medium-high heat and cook onion, stirring occasionally, about 4-5 minutes.  Add zucchini and cook, stirring occasionally, about 4-5 minutes.  Add garlic and cook, stirring frequently, 1 minute.  Add sauce and bring to a boil over high heat.  Reduce heat to low and simmer.  Combine sauce mixture with tortellini in casserole.  Combine mozzarella, Parmesan cheese and bread crumbs in small bowl; sprinkle over casserole.  Bake 10 minutes or until cheese is melt and sauce is bubbling.

Cream Cheese & Chive Bacon Wrapped Chicken

I got this recipe off of Babycenter and it was delicious.  I was really surprised since it was such a simple recipe.  But seriously, this was great.  And an added bonus, low-fat. 

I served this with broccoli.

Cream Cheese and Chive Bacon Wrapped Chicken
Slightly adapted from a recipe posted on Babycenter by Imp03

1 (8 ounce) package reduced fat cream cheese, softened
2 Tablespoons dried chives
2 Tsp minced garlic
3 skinless, boneless chicken breast
6 slices turkey bacon
Salt and pepper

Preheat oven to 350 degrees.  In a bowl, mix the cream cheese, chives, and garlic.  Divide the mixture into 3 balls.  Cut a pocket in each chicken breast.  Place cream cheese ball in the pocket.  Wrap chicken with 2 slices of turkey bacon.  Spray a baking dish with non-stick spray and arrange the chicken.  Lightly spray the top of the chicken and sprinkle lightly with salt and pepper.  Bake 30 to 45 minutes or until the bacon is crisp and the chicken is not longer pink and the juices run clear.

Thursday, July 15, 2010

Eggplant and Mozzarella Melts

All I can say is WOW!  This was really good. 
Eggplant and Mozzarella Melts
Slightly adapted from Everyday Food

2 large eggs
Salt and ground pepper
3/4 cup Italian bread crumbs
1 eggplant (about 1 pound), sliced into 1/2-inche-thick rounds
1 small loaf soft Italian/French bread
2 cups store-bought sauce (Ragu)
8 ounces mozzarella cheese, thinly sliced

Preheat oven to 475 degrees.  In a shallow bowl, lightly beat eggs with salt and pepper.  Spread crumbs in another shallow bowl.  Using olive oil cooking spray, lightly coat a rimmed baking sheet.  Dip eggplant rounds in egg, letting excess drip back into bowl, then dredge in bread crumbs, turning to coat completely; transfer to prepared baking sheet.  Bake (without turning slices) until golden and tender, 15 to 10 minutes.  Meanwhile, split bread lengthwise, and place halves, cut sides up, on another baking sheet; press gently in centers of each bread half to create a well.  Layer both bread halves with tomato sauce, eggplant, and cheese.  Bake until cheese is browned in spots, 6 to 8 minutes.  To serve, cut into 4 pieces.

Pasta with Goat Cheese and Roasted Asparagus

Pasta with Goat Cheese and Roasted Asparagus
slightly adapted from Everyday Food

2 bunches asparagus (2 pounds), tough ends removed
2-3 Tablespoons olive oil
16 ounces Gemelli pasta (or other short pasta shape)
2 Tablespoons butter
7 ounces fresh goat cheese, crumbled
2-3 Tablespoons snipped fresh chives, for garnish

Preheat oven to 450 degrees.  Cut asparagus into 2 inch pieces and coat with olive oil, using your hands.  Sprinkle with salt and pepper.  Roast until tender, tossing occasionally, 10 to 15 minutes.  Meanwhile, bring a large pot of water to boil; add a generous amount of salt.  Cook pasta until al dente according to package instructions.  Reserve 1 cup pasta water; drain pasta, and return to pot.  In a bowl, combine goat cheese, 2 Tablespoons butter, and 1/2-1 cup cup reserved pasta water until a thin sauce is created to coat pasta.  Season with salt and pepper, and whisk until smooth.  Add goat-cheese mixture and asparagus to pot; toss with pasta to combine.  To serve, divide among shallow bowls, and garnish with chives.

Tuesday, July 13, 2010

Pepper and Basil Frittata

Pepper and Basil Frittata
slightly adapted from Rocco Dispirito's Now Eat This

1 Tablespoon extra-virgin olive oil
2 cups cauliflower florets (from 1/2 head cauliflower)
1/2 medium zucchini, cut in half lengthwise and sliced into half-moons
2 garlic cloves, minced
salt and pepper
1 cup jarred roasted red pepper strips (not oil-packed)
3/4 cup Parmigiano-Reggiano cheese
1/2 cup chopped fresh basil
2 cups egg substitute

Preheat the oven to 475 degrees.  Heat an 8-inch non-stick ovenproof saute pan over medium-high heat.  When the pan is hot, add half of the olive oil, then the cauliflower and zucchini.  Saute the vegetables for 5 minutes.  Add the garlic, and season the vegetables with salt and pepper to taste.  Cover the pan and reduce the heat to low.  Continue to cook until the vegetables are tender, another 5 minutes.  Add the red pepper strips to the pan and stir to combine.  Raise the heat to medium-high.  Whisk the 3/4 cup cheese, basil, and egg substitute together in a medium bowl.  Season the mixture with salt and pepper to taste.  With a heat-resistant rubber spatula, stir the egg mixture into the saute pan.  Continue to stir as the eggs begin to solidify.  When there are large curds but the mixture is still wet, flatten it slightly with the spatula and stop stirring it.  Cook, undisturbed, for 1 minute.  Transfer the pan to the oven.  Bake the frittata for about 8 minutes or until the eggs are completely set.  Remove the pan from the oven and give it a good shake to loosen the frittata.  Invert a plate on top of the frittata and flip it over.  Cut the frittata into wedges.  Serve hot or at room temperature.

*My only variations is I used a little closer to 1 cup of cheese and had to use a 10-inch pan (it wouldn't have fit, even if I wouldn't have added extra cheese.

Chicken Cordon Bleu Casserole

I have seen many variations of chicken cordon bleu and chicken cordon bleu casseroles.  I wanted to try a different version so I added one I found online to this weeks menu.  I thought it was really good.  But then again, I doubled the amount of cheese the recipe called for and we all know, cheese makes everything good. 

I served this with roasted red potatoes and green beans.

Chicken Cordon Bleu Casserole
formerly RecipeZaar

2 lbs skinless chicken breasts, cut into bite-size chunks
dry breadcrumbs
1/2 cup milk
1 egg, mixed with the milk
8 ounces of swiss cheese, cubed
8 ounces ham, diced
1 (10-3/4 ounce) can cream of chicken soup
1 cup milk

Dip chicken into egg and milk mixture, then toss with the breadcrumbs, coating well.  Brown in a little oil until golden.  Place chicken in a baking dish and add cheese and ham.  Mix soup with 1 cup of milk and pour over all.  Bake at 350 degrees for 30-35 minutes or until tender and bubbly.

*Variations - I added alot more cheese than the 8 ounces the recipe called for.  I also used turkey ham and added extra. 

Grilled Portobello Mushrooms and Stuffed Bleu Cheese Potatoes

This was an absolutely amazing dinner!!!  I loved everything about it.
Grilled Portobello Mushrooms
slightly adapted from Allrecipes

2 portobello mushrooms
1/4 cup olive oil
3 Tablespoons finely diced onion
4 teaspoons minced garlic
2 Tablespoons balsamic vinegar

Clean mushrooms and remove stems.  Place mushrooms on a place with the fills faced up.  Mix all ingredients and pour evenly over caps and marinate for one hour.  Grill for 10 minutes over hot grill.  Serve immediately.

Stuffed Bleu Cheese Potatoes
Our Best Bites

4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
Dash pepper
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese

Preheat oven to 400 degrees.  Wash and dry potatoes.  Rub them lightly with oil, it helps the skin crisp.  Lay directly on a baking sheet or directly on the oven rack and bake about an hour or until potatoes are done.  Remove the potatoes and let cook a bit.  Cut potatoes in half and scoop out the inside.  Mash with butter, sour cream, bleu cheese, milk, salt, pepper and garlic.  Beat with a hand mixer until fluffy.  Carefully spoon the mixture back into the potato shells.  Return to oven for 12-15 minutes.  Add cheddar cheese and bacon and bake until cheese is melted.

*The only variation I did was reduce the butter and used reduced fat/non-fat where I could (2% milk, low fat sour cream, and turkey bacon).

Monday, July 12, 2010

Jalapeno Poppers

Jalapeno Poppers
adapted from Williams-Sonoma

18 jalapeno poppers
1 Tbsp olive oil
1 yellow onion, finely diced
1 lb pork sausage
8 oz. shredded monterey/colby cheese

In a fry pan over medium-high heat, warm the olive oil. Add the onion, season with salt, and cook until the onion is soft and translucent, 6 to 8 minutes. Add the sausage and cook, crumbling with the back of a wooden spoon, until the meat is cooked through, 5 to 7 minutes. Transfer the sausage mixture to a paper towel-lined plate and let cool to room temperature.

Prepare a grill for indirect grilling over medium-high heat.

Using the jalapeno corer, cut 1/4 inch off the top of each jalapeño pepper. Hollow out the centers of the peppers, removing the seeds and ribs.

Transfer the chorizo mixture to a small bowl, add the cheese and stir to combine. Using your fingers, stuff the center of each pepper with 1 to 2 Tbs. of the chorizo mixture, pressing it down to fill the entire pepper. Place the filled peppers upright in a jalapeño pepper roaster. (Any leftover filling can be used for nachos or scrambled eggs.)

Place the pepper roaster on the grill over indirect heat, cover the grill and roast until the peppers are tender, 20 to 30 minutes. To test for doneness, insert a paring knife into the side of a pepper; if it pierces easily, the peppers are done. Interior peppers will be more crisp than those along the outside of the roaster.

Transfer the pepper roaster to a platter and serve the jalapeño poppers immediately. Makes 18 jalapeño poppers.

Blackened Chicken With Chipotle Cream Sauce and Southwestern Black Bean Salad

I stumbled upon a recipe for Southwestern Black Bean Salad on and knew I had to add it to my menu.  Sounded like such a light and refreshing salad.  Perfect for summer time.

I paired this with blackened chicken with chipotle cream sauce.  It was really good, but REALLY hot.  If I were to make it again, I would reduce the amount of peppers. 
Blackened Chicken with Chipotle Cream Sauce

(3) boneless, skinless chicken breast (beatened to 1/4" thickness)
Blackening Seasoning
Olive oil
1/2 of a 9-oz can of chipotle peppers in adobo sauce
3/4 cup light sour cream
1/4 cup light mayonnaise

Puree the peppes in sauce.  Whip together with the sour cream and mayonnaise.  Refrigerate until time to serve. 

Sprinkle seasoning on chicken.  Heat olive oil over medium high heat.  Cook chicken until cooked through.

Serve sauce with chicken.

Southwestern Black Bean Salad
Skinny Taste

(1) 15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomato, chopped
1 small hass avacado, diced
1/4 cup red onion, chopped
1 scallion, chopped
1 lime, juice of
3 Tbsp extra virgin olive oil
1 Tbsp cilantro
salt and fresh pepper

Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.  Mix with lime juice and olive oil.  Marinate in the refrigerator 30 minutes.  Add avocado before serving.

*I added a little extra cilantro.  Also, just because I mis-read the recipe, I mixed everything and didn't wait to add the avocado.  It was still perfect!

Thursday, July 8, 2010

Grilled Pork Tenderloin with Jamaica Spices

This is one of the best pork tenderloins I've tried.  I thought the flavors were great.

Grilled Pork Tenderloin with Jamaican Spices
Adapted from Food and Wine, The Complete Book of Grilling

3 teaspoons minced garlic
2 Tablespoons fresh lime juice
2 Tablespoons extra-virgin olive oil
2 Tablespoons thyme leaves
1/2 medium onion, diced very small
One 1-inch piece of fresh ginger, minced
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon coarse coriander
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Two 1-pound pork tenderloins, butterflied

In a large ziplock bag, combine all ingredients.  Add the pork and turn until well coated with the spice mixture.  Let it marinade all day.  Light a grill.  Grill the pork over a moderately hot fire for about 10 minutes per side, or until an instant-read thermometer registers 140 degrees for medium.  Transfer the pork to a platter and loosely cover with foil and let rest for 5 minutes before slicing.

Chicken with Mushroom Sauce

This was a very easy meal that definitely has "comfort" written all over it.  I made extra gravy so we could have it on top of the rice, that I served along with the chicken.  I also served fresh green beans.

Chicken with Mushroom Sauce
Adapted from Taste of Home, The Comfort Food Diet

2 teaspoons cornstarch
1/2 cup 2% milk
3 large boneless, skinless chicken breasts
1 Tablespoon olive oil
2 small packages of sliced mushrooms
3/4 medium onion, sliced and separated into rings
1 Tablespoon butter
1/2 cup chicken broth
1/4 cup sherry
1/2 teaspoon salt
1/8 teaspoon pepper

In a small bowl, combine constarch and milk until smooth; set aside.  Flatten chicken to 1/4-inch thickness.  In a large nonstick skillet, cook chicken in oil over medium heat until juices run clear.  Remove and keep warm in oven on low heat.  In the same skillet, saute the mushrooms and onion in butter until tender.  Stir in sheery and broth, salt and pper; bring to a boil.  Stir constarch mixture and add to the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Served on top of chicken.

Grilled Fish Tacos with Coleslaw

This was my first attempt at making fish tacos.  I thought they were good.  I would like to try some more variations in the future.

Grilled Fish Tacos with Coleslaw
Adapted from Food and Wine, The Complete Book of Grilling

3 Tablespoons extra-virgin olive oil
4 garlic cloves, minced
3 Jalapenos, seeded and minced
3/4 teaspoon paprika
ground pepper
5 tilapia fillets
1/2 bag finely shredded coleslaw mix
1/4 cup red onion
2 Tablespoons plain yogurt
2 Tablespoons mayonnaise
3 Tablespoons vinegar
2 Tablespoons sugar
salt and pepper
2 large ripe avocados--peeled, pitted and chopped
2 Tablespoons fresh lime juice
1/2 cup sour cream
3 dozen 6-inch corn tortillas
1 cup cilantro leaves
Lime wedges and homemade salsa, for serving

In a small bowl, combine the olive oil, garlic, jalapenos, paprika and 1 teaspoon of pepper.  Put the tilapia fillets in a large glass dish and rub with the marinade. 

Cover and refrigerate for at least 30 minutes or up to 4 hours.  In a large bowl, toss the coleslaw mix with the red onion, yogurt, mayonnaise, vinegar, sugar, and season with salt and pepper.

In a food processor, puree the avocados with the lime juice.  Blend in the sour cream.  Scape the avocado cream into a bowl and season with salt and pepper.  Light a grill.  Put a large piece of tin foil on the grill and lightly spray with non-stick spray.  Grill over moderately hot grill, breaking into pieces as the fish is almost done.  Place the tortillas on the grill and warm.  To assemble each taco, spread a dollop of avocado cream on a tortilla.  Top with fish, a large spoonful of coleslaw and some cilantro leaves.  Pass the lime wedges, homemade salsa, and remaining coleslaw at the table.

Make ahead - The coleslaw and avocado cream can be refrigerated separately overnight in airtight containers.  Let return to room temperature before using.

Monday, July 5, 2010

Honey-Glazed Chicken Drumsticks, Baked Beans, Baby Red Potato Salad

Honey-Glazed Chicken Drumsticks
adapted from Food and Wine, The Complete Book of Grilling

10 chicken drumsticks
2-1/4 teaspoons salt
2-1/2 teaspoons freshly ground pepper
2-1/4 teaspoons Chinese five-spice powder
4 garlic cloves, minced
1/4 cup chopped cilantro
3 Tablespoons Asian sesame oil
Vegetable oil, for the grill
6 Tablespoons honey

Make 3 crosswise slashes down to the bone on the meaty part of each drumstick and transfer to a large baking dish.  In a bowl, mix the salt, pepper, five-spice powder, garlic and cilantro.  Add the sesame oil; stir into a paste.  Rub the paste in the slashes in chicken and spread any remaining paste over the skin.  Cover and refrigerate for 2 hours.  Light a grill.  Lightly oil the grate.  Grill the chicken over a moderately hot fire, turning occasionally, for 35 minutes, or until cooked through.  Brush the chicken with the honey and grill until golden, about 1 minute per side.

Baked Beans

1 Large can of pork and beans, drained
1 yellow onion, diced
1 green bell pepper, diced
1/4 cup brown sugar
BBQ sauce to taste
1/2 pound lean ground beef, cooked and crumbled
14 slices pre-cooked bacon, diced
4 Tablespoons of Texas Pete
*Spiced up one end with 4 cayenne peppers

Mix and bake on 350 degrees until bubbly.

Baby Red Potato Salad

4 cups baby red potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 red onion, finely diced
3 scallions, diced
1 tsp dijon mustard
1 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1 Tbsp reduced fat mayonnaise
salt and fresh pepper

Boil potatoes in salted water until soft, approximately 10 minutes.  Drain and let cool.  While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.  Mix well and let the flavors marinade while the potatoes cook.  Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste.  Serve room temperature or refrigerate until ready to serve.

Thursday, July 1, 2010

Easy Arroz Con Pollo

This was an easy to prepare, one dish meal, that is tasty and healthy.  I garnished with low fat sour cream and some cayenne peppers from the garden and served a side of fat free refried beans with it.  So, very good!!!

Easy Arroz Con Pollo
adapted from Taste of Home, The Comfort Food Diet

1-1/2 cups uncooked instant rice
3 boneless skinless chicken breast halves
Garlic powder and pepper to taste
1 can (14-1/2 ounces) chicken broth
1-1/2 cup picante sauce
1 can (8 ounce) tomato sauce
1 medium yellow onion, diced
1 medium green pepper, diced
1-1/2 cup shredded cheddar

Spread the rice in a greased 13x9 inch baking dish.  Sprinkle both sides of the chicken with garlic salt and pepper; place over rice.  In a bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken.  Cover and bake at 350 degrees for 55 minutes or until the rice is tender and the chicken juices run clear.  Sprinkle with cheese.  Bake, uncovered, 5 mninutes longer or until cheese is melted.