Buffalo Chicken Dip

2 10oz cans of chicken, drained and shredded
1 c Buffalo style Frank's Red hot
1 c Ken's Ranch Dressing
1 c shredded cheddar cheese
2 8oz cream cheese blocks, softened
3oz Blue Cheese crumbles

Preheat oven to 350.  In a large bowl, combine all of ingredients.  Bake in a 13x9 pan or 3 quart casserole dish 30 minutes or until bubbly.  Serve with tortilla chips or sliced toasted French bread.

Perfect Chocolate Fondue aka 'Crack'

2 c Hershey's Semi Sweet Chocolate Morsels
1 c Hershey's Milk Chocolate Morsels
1/2 c Heavy Whipping Cream
1 tsp Vanilla Extract

In a medium saucepan over medium heat, combine and melt the two types of chocolate heavy whipping cream.  Stir constantly.  Stir in extract.  Continue to heat until smooth.  Transfer to a small fondue dish (reserving any extra to refill... because you will need to) and serve with dipping sticks as well as a variety of dippers: strawberries, banana slices, marshmallows, pretzels, brownies, and cookies.

Caesar Salad

3-4 large heads of romaine lettuce, chopped
4 large garlic cloves, finely minced
1 package of croutons (I prefer Fresh Gourmet Deli Style)
Ken's Light Creamy Caesar Dressing and Ken's Caesar (non creamy version)
freshly ground black pepper
1/2 c coarsely chopped parmesan cheese
10 basil leaves, coarsely torn

In a large salad bowl, combine romaine, garlic, and croutons.  In a small bowl, depending on how 'dressed' you prefer your salad combine 1/2 of that amount of each type of Caesar.  Toss into salad.  Add cheese and basil leaves. Grind pepper into salad (I think I use approximately 1-2 tsp of black pepper... I like it with a kick).  Serve.

Raspberry Jello Shots

1 package of raspberry jello
1 c water
1/2 c vodka
1/2 c raspberry sour pucker

Boil water, add jello.  Stir till well combined.  Add vodka and raspbery pucker.  Pour into small shot cups filling approximately 1/3 to 1/2.  Chill in frig at least 4 hours OR place in freezer until set (I prefer this way when I am non preggo).

Baked Ziti

Another menu item from our Chistmas Party...

1 lb pasta, cooked to al dente according to directions
1 lb ground beef
3 garlic cloves, minced
1 1/2 26oz jars of pasta sauce
16oz ricotta
10-15 coarsely torn basil leaves
2 c mozzarella cheese, shredded
1 c parmesan cheese, shredded
salt, pepper to taste

Preheat oven to 350 F.  Brown ground beef.  Add garlic when beef is almost completely cooked.  Drain excess fat.  In a large bowl, combine beef, pasta, ricotta, basil leaves, salt, pepper, 1 1/2 c mozzarella cheese, and 1/2 c parmesan cheese.  In a sprayed 13x9 pan, coat bottom of pan with just enough sauce.  Add remaining sauce to bowl of meat and pasta mixture.  Pour into pan and cover with foil.  Bake 40 minutes.  Remove foil, top with remaining cheeses and bake additional 15 minutes or until cheese is melted.

Peachy White Wine Sangria

We had our Annual Christmas Party yesterday and I tried some recipes, made things I haven't yet blogged, and some things I have blogged (Macaroni and Cheese [altho I need to repost this recipe because I have since changed it yet again], Caramel Popcorn, Warm Cheesy Crab Dip, Chocolate Chip Cookie Bars, among other things) and then all of our friends and family brought a lot of food so that I wasn't doing too much... THANK YOU!!!   But even with all of the help, I forgot to take pictures of any of it. 

Considering I was unable to sample this punch before serving, the entire punch bowl was completely gone so I am assuming it was delicious :)

1 L white wine
1 c peach schnapps
1/2 L ginger ale
1 14oz can of sliced peaches, undrained
1 mango, skinned and diced
1 lime, skin removed, diced
1 orange, skin removed, diced
1/2 c sugar

Combine wine, schnapps, fruit (including juice from peaches' can) and sugar.  Let chill.  Add ginger ale just before serving.

Pacific Rim Stir Fry

Another meal for Eric that I did not eat.  My best friend said she would have a hard time making anything for someone if it was something she didn't like... but when you refuse to eat from an entire continent... you start to feel guilty that you don't make those foods for your husband ever.  Regardless, he enjoyed this and it fed him for two dinners and one lunch.

2 c uncooked brown rice

1lb boneless, skinless chicken breast, cut into bite size strips

1/2 c chicken broth

2 tbsp soy sauce

1 tbsp orange juice
2 tsp cornstarch
1/2 tsp red pepper flakes
2 tbsp EVOO
1 small yellow onion, cut into thin strips
3 garlic cloves, chopped
1 c carrots, cut into short strips
2 c broccoli florets
1 yellow sweet pepper, cut into strips

Cook brown rice according to directions and set aside.  Combine broth, soy sauce, orange juice, cornstarch, and red pepper flakes in a small bowl and set aside.  Pour cooking oil into wok pan over medium high heat.  Cook 2-3 minutes.  Add broccoli, sweet peppers, and onion.  Cook 2-3 minutes.  Add garlic and cook additional minute.  Add more oil if necessary.  Remove vegetables from wok and set aside.  Add chicken to wok.  Cook and stir until no longer pink. Push chicken away from center of the wok.  Stir sauce ingredient and add to center of wok.  Cook and stir until thickened and bubbly.  Return vegetables to wok.  Cook until heated through.  Serve with rice.

Chocolate Fudge Shortbread

I've never made shortbread before but decided that if I was going to make it, it definitely had to involve chocolate... but this recipe went one step further and made it a chocolate fudge layer.  The hardest part of this recipe?  Spreading the shortbread dough into the pan.  There is not a large amount of dough to cover the base of a 13x9 pan and it actually took me longer to do than the shortbread took to bake.  The second hardest part?  Not eating more than a bite to make sure it tasted good enough to take to one of my bestest's holiday party tonight along with Caramel Popcorn and an oatmeal version of my Chocolate Chip Cookie Bars.  I will definitely be making these again!

1 c butter, softened
1/2 c confectioner's sugar
1/4 tsp salt
1 1/4 c all purpose flour
1 14oz can sweetened condensed milk
2 c semi sweet chocolate chips
1 tsp vanilla extract
1/4 c finely chopped nuts (I always use the Nut Topping nuts when a recipe calls for nuts)

Preheat oven to 350 F.  In a mixing bowl, cream butter, sugar, and salt until fluffy.  Gradually beat in flour.  Spread into greased 13x9x2 pan and bake for 16-20 minutes or until edges start to brown.

In a microwave safe bowl, combine sweetened condensed milk and chocolate chips.  Microwave uncovered for 1-2 minutes or until chips are melted.  Be sure not to heat too long.  Stir until smooth.  Stir in extract.  Spread over cooled shortbread.  Sprinkle with nuts and gently press into chocolate.  Refrigerate until set and cut into squares.

Slow Cooker Chicken Enchilada Soup

First meal in the new crockpot that looks just like the old cookpot=success :)

1lb skinless, boneless chicken breast, cooked and shredded
2 stalks of celery, chopped
1/2 yellow onion, chopped
3 garlic cloves, chopped
1 15.5oz can of whole kernel corn
1 14.5 can diced tomatoes
2 c chicken broth
1 10oz can enchilada sauce
1 4oz can diced green chiles
1/4 c chopped fresh cilantro
1 tsp ground cumin
1 tsp chile powder
1 tsp salt
1/2 tsp cayenne pepper

In a large skillet, heat EVOO over medium heat.  Cook celery, onion and garlic till tender.  Add all ingredients to slow cooker and cook on low for 6 hours or high for 3 hours.  Serve with tortilla chips (substitute for crackers as in typical soup) and shredded Mexican style cheese.

Chili Pasta Skillet

I cannot believe I made dinner on a Friday night... such a thing is a sin in this house but I had off from work and knew we planned on going out to eat on Saturday night so I figured I'd use my wonderful homemaker skills and cook up a meal for the husband.  He said he liked it but added that he hates diced tomato chunks unless they are the petite ones and that is not the can I used... oops.  Hearn referred to this as a Heart Attack in a Skillet because of the melted cheese layer.  A quick easy meal.

1 lb lean ground beef

1/2 onion, finely chopped

3 garlic cloves, finely chopped

1 15.5oz can of red kidney beans, drained and washed

1 14.5oz can diced tomatoes, undrained

1 c tomato sauce

1/2 c water

1/2 c uncooked elbow macaroni

1 4oz can of diced green chiles, drained

2 tbsp chili powder
1/4 tsp Cayene pepper
1/2 c of shredded Monterey Jack cheese

In a large skillet, cook ground beef, onion, and garlic.  Drain off excess fat.  Add kidney beans, diced tomatoes, tomato sauce, water, uncooked macaroni, chiles, chili powder, and Cayene pepper.  Bring to boil for 2-3 minutes.  Reduce heat to low and cover.  Continue to cook for 30 minutes or until macaroni have cooked.  Remove from heat and sprinkle with shredded cheese.  Cover and let sit until cheese has melted.  Serve.

Chocolate Banana Chocolate Chip Cookies aka Dirty Moneky Cookies

Another item for my 'banana tour in the baking world.'  I found this recipe in one of my cookie recipe books and altered it a little since banana can be an overwhelming flavor in baked goods.  They remind me of a drink that Hearn and our friends were drinking in Key West this summer called the Dirty Monkey (I had a small sip to see why they were all obsessed with the frozen concoction).  These are more of a cake-like type cookie than what you are used to with a typical chocolate chip cookie.  Anyway, the original recipe called for 3 dozen.  I think I just make bigger cookies because I ended up with 2 dozen.  Either way, they are delicious-nice moist cookie with good chocolate flavor and just the right amount of banana flavor to make you think you are eating something healthy.

5 tbsp butter, softened
1/2 c sugar
1/2 c ripe, mashed bananas (about 2 medium)
1 egg
1 tsp vanilla extract
1 tbsp cocoa powder
1 c all purpose flour
1 tsp baking powder
1/8 tsp baking soda
1 c semi sweet chocolate chip morsels

Preheat oven to 350 F.  Prepare 2 large cookie sheets; grease.  In a bowl, cream butter and sugar.  Blend in egg, vanilla, and mashed bananas.  Combine flour, baking powder, baking soda, and cocoa powder.  Blend into creamed mixture.  Stir in morsels.  Drop spoonfuls on batter onto prepared cookie sheets and bake for 10-11 minutes or until edges start to brown.  Move to a cooling rack.  Cool completely before storing.

Thai Chicken Stir Fry

First off, I did not eat this.  I made this with zero intention on eating this.  If you know, you know my motto is that I do not eat any food from continent of Asia (nothing personal... I just don't like the flavors or the smells and yes, I have lumped all of the diverse countries that reside there into one general 'the continent of Asia'... if you're offended, get off of my blog... it's why they make vanilla, chocolate, strawberry, and mint chocolate chip ice cream).  Anyway, my co workers took me out last night to celebrate my pregnancy so I felt guilty that I got a delicious meal and Hearn did not so I whipped up this.  He enjoyed it thoroughly and ate the entire bowl as pictured below.

1/2lb boneless, skinless chicken breast, cut into one inch pieces

3 tbsp sherry cooking wine

2 tbsp soy sauce

1 tbsp water

1 tsp cornstarch

1/2 tsp red pepper flakes

1 tbsp EVOO (may need additional)

1 tsp ground ginger

3 cloves of garlic, minced

1 c bias cut carrots

1/2 c frozen peas, defrosted and drained

1 c frozen onion pepper mixture, defrosted and drained

1 c hot cooked rice

In a small bowl, combine sherry, soy sauce, water, cornstarch and red pepper.  Set aside.  Pour oil into a wok pan or large skillet.  Heat over medium high heat.  Add ginger and garlic and cook for 15-30 seconds, stirring.  Add carrots, cook 2-3 minutes.  Add peas and pepper onion mixture and cook for 3-4 minutes.  Remove vegetables from wok and set aside.  Add chicken to wok and cook, stirring 3-4 minutes until no longer pink.  Push chicken to sides of wok.  Stir sauce and add to center of wok.  Cook and stir until thickened and bubbly.  Return vegetables to wok.  Cook and stir for 1-2 minutes until heated through.  Serve over rice.

Smokin' Jambalaya

This is the dish that ended the life of my crockpot.  In the crockpot's defense, I have been using it a lot lately... mostly for Sunday meals because I am scared that if I leave it on while I'm at work, I will come home to a burnt down house and two dead puppies, which would kill me.  The handle popped right off and Eric told me there was no way it could be fixed and that it presented a safety hazard.  (The crockpot has since been replaced).  Anyway, we both agreed that we did not think that shrimp should ever be put in the crockpot again.  It wasn't that it tasted badly, it just made the shrimp tough.  The rest of the flavors were very good and it was a good amount of food for two people with leftovers for Hearn to take to lunch for two days.

1lb boneless, skinless chicken breast, cut into 1 inch chunks, cooked
1lb Hot Italian sausage, crumbled, cooked and drained of excess fat
1-2 tbsp EVOO
1/2 onion, chopped
3 garlic cloves, minced
1 c celery, chopped
1 green or red sweet pepper, chopped
1 14.5oz fire roasted diced tomatoes
1 c chicken broth
1 c vegetable broth
1 8oz jar tomato paste
2 tbsp quick cooking tapioca (a thickener)
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1 hot frying pepper, seeded and chopped
1/2 tsp thyme
1/2 tsp oregano
1/4 tsp salt
1/4 tsp cayenne pepper
8oz frozen peeled and deveined medium shrimp
2 c hot cooked rice

In a large skillet, heat EVOO over medium high heat.  Add onion, garlic, celery, sweet and hot peppers to pan.  Cook until tender.  In a 3 1/2 to 4 quart crockpot, combine vegetable mixture, chicken, sausage, broths, diced tomatoes, tomato paste, tapioca, Worcestershire sauce, lemon juice, and spices.  Cover and cook on low setting for 6 to 8 hours OR on high setting for 3 to 4 hours.  If using low setting, turn to high heat and add frozen shrimp.  Cook an additional 30 minutes.  Serve with rice.

Halloween Candy Graveyard Cookies

I found this recipe online.  It was some my video blogger.  Sadly, I do not have a photo of these cookies because Hearn and I ate a few but then I closed up the container while they were still warm (pregnancy brain I presume) and woke up the next morning to a gigantic glob of chocolate cookie aka non-useable cookie for the tray.  Anyway, they tasted good while they lasted and at least I got all of the leftover Halloween candy out of the house.

1 c total of leftover chopped Halloween candy (I used 1/3 c of chopped Kit Kats, Almond Joys, and Hershey's bars)
1/4 c milk
1 1/2 c flour
1/2 c cocoa powder
1 tbsp baking powder
1 tsp baking soda
pinch of salt
2 eggs
10 tbsp unsalted butter, room temperature
3/4 c packed brown sugar
1/4 c sugar

Preheat oven to 350 F.  Combine flour, baking soda and powder and cocoa powder.  Cream butter, brown and granulated sugar together.  Beat eggs into creamed mixture one at a time.  Add 1/2 flour combination, combine well.  Add milk and the rest of the flour mixture.  Combine well.  Stir in Halloween candy.  Refrigerate dough 10-15 minutes to firm up for easier handling.  Drop large tablespoonfuls of batter onto a greased cookie sheet.  Bake 8-10 minutes.  Cool completely before storing.

Banana Cake with Cream Cheese Frosting

I've been a blog posting slacker as of late.  For the holidays, I made three goodies trays: one for each of our parents and one for a friend who was having a holiday party.  I made a variety of baked goods, which included: Chocolate Chip Cookie Bars, Pumpkin Cookies with Vanilla Glaze, Peanut Butter Blossoms, Homemade Brownies, Graveyard Cookies, and this... Banana Cake with Cream Cheese Frosting.  I've realized through my 'tour of the use of banana in baking' that banana really makes baked goods moist and delicious... and besides, you don't feel as guilty eating a cookie or cake when it has fruit in it... because it's 100% healthy, right?  Right?!?!  Anyway, this was no exception.

1/2 c butter, softened

1 1/2 c sugar

2 eggs

1 c sour cream

1 tsp vanilla extract

2 c all purpose flour

1 tsp baking soda

1/4 tsp salt

2 medium ripe bananas, mashed (about 1 c)

Frosting:

8 oz cream cheese, softened

1/2 c butter, softened

2 tsp vanilla extract

3 3/4 to 4 c confectioner's sugar

Preheat oven to 350 F.  In a large bowl, cream butter and sugar.  Add eggs, sour cream, and vanilla.  Combine flour, baking soda, and salt.  Gradually add into the creamed mixture.  Mix in bananas.  Spread into a greased 13x9 pan.  Bake for 30 minutes or until toothpick comes out clean.  Cool.

For frosting, in a large bowl, beat the cream cheese, butter, and vanilla.  Gradually, beat in enough confectioner's sugar to achieve desired consistency.  Frost cooled cake.  Cover, store in frig.

Spanish Rice Bake

When I first saw this recipe, I printed it but didn't make it for quite a while.  I knew it was something Eric would like but I had doubts about my palate enjoying it based on the ingredients.  Bottom line, if I had room, I would have gone back for a second spoonful but baby Bean is taking up too much room in his residence.

1lb ground beef
1/2 onion, finely chopped
3 cloves of garlic, finely chopped
1/2 c chopped green pepper
1 14.5oz can of fire roasted diced tomatoes
1 c water
3/4 c uncooked brown rice
1/2 c chile sauce (I used Frank's Red Hot Sweet Chili sauce)
1 tsp salt
1 tsp brown sugar
1/4 tsp Cayenne pepper (I added more to my own dish)
1/2 tsp Worcestershire sace
1/2 tsp pepper
1/2 to 3/4 c shredded cheddar (Mexican cheese blend)

Preheat oven to 350 F.  Brown the ground beef and drain off excess fat.  Transfer to a large pot over medium low heat.  Stir in onion, garlic, green pepper, diced tomatoes, water, chile sauce, salt, brown sugar, Cayenne pepper, Worcestershire sauce, and pepper.  Let this simmer (uncovered) for 30 minutes, stirring occasionally.  Transfer to a 2 1/2 quart casserole dish and press down into dish with wooden spoon.  Sprinkle top of shredded cheese.  Bake for 30 minutes until cheese is melted and bubbly.

Kickin' Chicken Chili

I should've used my smaller crock pot for this but I don't know if it's a big deal to use a bigger one than needed.  Ususally, I make chili with rice or have good bread here but we're having a rice dish at some point in this three day week so I opted for whole wheat rolls although in this case, rice may have been slightly more appropriate considering Eric asked, "Where's the rice?"  Anyway, this made 2-3 servings I would assume... I took about a ladle and a half meanwhile Eric took 3-4 and there is about what he took left over.  I would shred the chicken instead next time.

1lb boneless, skinless chicken breast, cut into 1 inch pieces
2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1 tbsp EVOO
10 oz of frozen sweet pepper and onion stir fry vegetables
1 1/2 c prepared salsa
1 15oz can cannellini beans, rinsed and drained
1 14.5oz can diced tomatoes with onion and garlic
1/2 tsp Cayenne pepper
1 small can of tomato juice
Sour cream and shredded cheese optional toppings

In a bowl, combine cumin, salt, and pepper.  Toss chicken in spices to gently coat.  In a large non stick skillet, heat EVOO over medium high heat.  Cook chicken in hot oil until lightly browned.  Drain off fat.  Combine chicken, frozen vegetables, salsa, drained beans, tomatoes, and Cayenne pepper.  Stir in tomato juice.  Cover and cook on low setting for 4 to 5 hours or on high setting for 2 to 2 1/2 hours.  Serve with sour cream and cheese if desired.

Banana Nut Brownies

I've been buying bananas in excess again but slightly because I have found a plethora of banana recipes I want to try.  This is called a brownie recipe but I would like to taste more chocolate than you do in this one.  Maybe a handful of semi sweet morsels would help...  Anyway, Eric said he's assuming they are healthy since they contain fruit :)

1 stick butter, melted and cooled
1 c sugar
3 tbsp baking cocoa
2 eggs, lightly beaten
1 tbsp milk
1 tsp vanilla extract
1/2 c all purpose flour
1 tsp baking powder
3 small ripe bananas, mashed
1/4 c chopped nuts
Confectioner's sugar (optional)

Preheat oven to 350 F.  In bowl combine butter, sugar, and cocoa.  Stir in eggs, milk, and vanilla.  Blend in flour and baking powder.  Stir in banana and nuts.  Pour into a greased 8x8 square pan and bake 45 minutes or until the top of brownies spring back when you touch.  Cook on a wire rack.  Dust with confectioner's sugar just before serving if desired.

Two Tone Twice Baked Potatoes

I acquired 10 lbs of Russet potatoes at some point over the past two weeks and now I have to find things to make.  I also hand a few sweet potatoes.  I have to admit I prefer sweet potato fries over twice baked potatoes with sweet potato but these were good too for some different.

1 sweet potato
1 large Russet potato or 2 small Russet potatoes
2/3 c sour cream, divided
1/3 c milk
2 tbsp chives, divided
salt, pepper to taste
3 tbsp butter, divided
3/4 c shredded Cheddar cheese divided
3 slices of cooked bacon, chopped (optional-I happened to have this so I threw it in)

Wash Russet and sweet potatoes and prick all over with a fork.  Bake at 400 F for 60-70 minutes.  Turn oven to 350 F.  Cut off top of Russet potatoes and scoop out pulp into a small bowl.  Add 1/3 c sour cream, all of milk, 1 tbsp chives, 1 tbsp butter, and 1/2 c shredded cheddar cheese.  Season with salt and pepper.  Mash together.  Cut off top of sweet potato and scoop pulp out into another small bowl.  Add remaining sour cream, chives, and cheddar cheese.  Season with salt and pepper.  In each potato shell, scoop Russet potato mixture into one half and sweet potato mixture into the other half.  (There will be additional filling, I typically put this in a small Ramekin and cook with the twice baked potatoes).  Place on baking sheet and bake 20 minutes or until heated through.

Pepperoni Chicken Roll ups

Frying the pepperoni in the pan gives the sauce a nice flavor.  Delish.

2 skinless, boneless chicken breasts (1/2lb each), pounded to 1/4 inch thick
3.5 oz of pepperoni slices (1/2 of a pillow pack of pepperoni), divided
4 tbsp shredded mozzarella cheese
1 c spaghetti sauce
1/2 tsp garlic powder
1/2 tsp Italian seasoning
salt, pepper to taste

Preheat oven to 350 F.  Season flatten chicken breasts with garlic powder, salt, pepper, and Italian seasoning.  Place 4-5 slices of pepperoni and 2 tbsp of cheese on each breast and begin to roll up, using tooth picks to secure.  Heat a medium skillet over medium high heat.  Chop remaining pepperoni and add to heated skillet.  Cook until pepperoni releases some of juices and strain pepperoni out of skillet into spaghetti sauce.  Fry chicken roll ups on each side 5 to 10 minutes until browned and transfer to a prepared baking dish.  Pour spaghetti pepperoni sauce over top and bake 30 to 40 minutes until chicken cooked through.

Banana Crumb Muffins

We've begun to overbuy on bananas lately so instead of repeatedly making banana bread, I've been on the hunt for different banana recipes.  I made Banana Cupcakes with Nutella Frosting last week.  I wonder if I'll run out of banana recipes...  Anyway, I actually preferred these cupcakes over last week's.  The nutella frosting was a little rich for me (I cannot believe I just said that!) but I guess when eat a lot of bland food, anything is too rich for you ;)

1 1/2 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
3/4 c sugar
1 egg, lightly beaten
1 tsp vanilla
5 tbsp butter, melted
1/3 c packed brown sugar
2 tbsp all purpose flour
1/4 tsp cinnamon
1 tbsp butter, softened

Preheat oven to 375 F.  Lightly grease 10 muffin cups or line with muffin papers.  In a large bowl, combine flour, baking soda, baking powder, and salt.  In another bowl, beat together bananas, egg, sugar, vanilla, and melted butter.  Stir banana mixture into flour mixture until moistened.  Spoon batter into prepared muffin cups.  Fill to top.  In a small bowl, mix brown sugar, 2 tbsp flour, and cinnamon.  Cut in 1 tbsp softened butter until it resembles a coarse cornmeal type mixture.  Sprinkle topping generously over muffin tops.  Bake for 18-20 minutes or until center of muffin comes out clean.

Bacon, Cheese and Pasta Casserole

Not something I would suggest eating if you're on a diet... especially since the cheese sauce used the bacon fat as part of its base.  Either way... bacon and cheese... how could you go wrong?

1/2 lb pasta (I used mini shells but penne or rotini or macaroni would also work)
6 slices
1/2 c panko crumbs
2 tbsp butter, melted
3-4 sprigs of parsley, chopped
1-2 tbsp EVOO
3 garlic cloves, finely chopped
1 tbsp all purpose flour
2 c heavy cream
1/2 c shredded Monterey Jack cheese
1 c shredded sharp cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 350 F.  Cook pasta according to ale dente directions.  Drain, rinse, and set aside when done.  Cook bacon until evenly browned.  Drain on paper towels.  Reserve bacon drippings.  Crumble bacon into a bowl with panko, butter, and chopped parsley.  Set aside.

Heat EVOO in a medium saucepan over medium heat.  Stir in garlic and cook 5 minutes.  Stir in bacon drippings and flour.  Cook and stir for 1 minutes.  Whisk in heavy cream.  Continue to cook and stir until reduced by 1/3.  Add cheeses, stirring until all cheeses have melted.  Season with salt and pepper.  Stir in pasta.  Transfer to a greased 8x8 square pan or 2 quart baking dish.  Stir in half of the bacon panko mixture.  Top with remaining bacon panko mixture.  Bake for 25 minutes until top is browned and sauce bubbly.

Skillet Lasagna

I've said before that I have a zillion boxes of pasta and half of those zillion are lasagna noodles.  Hence, why I tried this recipe.  Eric loved the addition of the chopped red peppers to the dish and when he went back for his third helping, I told him it was supposed to feed 6 to 8... he laughed.

1 lb hot Italian sausage
1/2 onion, chopped
2 garlic cloves, chopped
1 sweet red pepper, chopped
1 tbsp EVOO
1 1/2 jars of pasta sauce (total 36oz of sauce)
1 tsp dried oregano
1 tsp dried basil
6 lasagna noodles, cooked
3 c shredded mozzarella cheese
3/4 c shredded parmesan cheese

Heat EVOO in a 10 inch deep skillet over medium high heat.  Add peppers, onions, and garlic.  Cook 3-4 minutes.  Add hot sausage and continue to cook until sausage is cooked through.  Drain fat and combine with pasta sauce in a bowl.  Turn heat to medium.  Spray skillet with non stick spray and add 1c of meat sauce.  Layer three noodles on top, cutting if needed.  Top with 1 1/2 c mozzarella cheese, 1/4 c of parmesan cheese, and half of the remaining sauce.  Top with three noddles, rest of sauce, and finish with cheeses.  Cover.  Heat over medium heat for 5 minutes and reduce heat to low.  Continue to cook for 30 minutes or until top cheeses melt.

Jamaican Chili

We both liked this but we decided that we still like my chili better.  It's a little sweeter and not as spicey as we like... hence, being Jamaican chili, I guess.  Anyway, it was definitely a good flavor and I would make it again... although I would probably add some heat like a 1/2 to 1 tsp of cayenne pepper or red pepper flakes.  Either way at least I got my protein in for the weekend since I'm realizing I barely eat any meat (or any form of protein) lately.  It made about the right amount for four people... filled the large crock pot a little more than half way... instead of my chili, which practically overflows from the crock pot and I eat it for lunch for a week.

PS.  Chili does NOT photograph well with a cell phone camera

1lb ground beef
2 tsp EVOO
1/2 onion, chopped
2 garlic cloves, chopped
1 yellow bell pepper, chopped
1/2 tsp ground cumin
1 tbsp paprika
1 tbsp chile powder
2 tsp sugar
1 1/2 tsp Caribbean jerk seasoning
1/2 tsp salt
1/2 tsp Allspice
1 tsp cilantro
1 14.5oz can kidney beans, rinsed
1 15oz can cannellini beans, rinsed
1 14.5oz fire roasted diced tomatoes
1 6oz can tomato paste
1 tbsp balasmic vinegar
1 c water
1 5.5oz can tomato juice
2 c cooked brown rice

In a large non stick skillet, heat EVOO over medium high heat.  Cook onion and pepper until onion is tender.  Add ground beef and garlic.  Continue to cook until meat is no longer pink.  Drain excess fat.  Turn crockpot to high heat.  Combine beans, tomatoes, tomato paste, and all seasonings.  Once meat and vegetable mixture is cooked and drained, add to crock pot.  Mix well to combine thoroughly.  Add balasmic vinegar, water, and tomato juice; again mix well.  Let cook on high heat for 4-5 hours.  Serve over rice.  Serves 4 people.  Add cayenne pepper or red pepper flakes for some heat!!!

S'More Bars

Since I haven't cooked/baked all week because Eric was away and cooking for one is zero fun, Eric came home early from his trip and I figured I'd try these.  I had to change the recipe a little to fit what I had in the house and I liked the result.  Very yummy but not sure how they'll taste when they're not warm and next time I would add more chocolate chip morsels.

1 stick butter, softened
3/4 c sugar
1 egg
1 tsp vanilla extract
1 1/3 c all purpose flour
3/4 c graham cracker crumbs
1 tsp baking powder
1 c milk chocolate morsels (next time I'll use 1 1/2 c)
18 marshmallows, cut in half

Preheat oven to 350 F.  In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine flour, graham cracker crumbs, and baking powder and gradually beat into creamed mixture.  Set aside 1/2 c for topping.  Press remaining mixture into a greased 9x9 pan.  Sprinkle morsels over top.  Bake for 10 minutes.  Top with marshmallow halves and 1/2 c crumbled graham mixture.  Bake for additional 20 minutes.  Place under broiler for 30 secs or so to brown top if desired.  Cool slightly and cut into bars.  Store in an airtight container.

Banana Cupcakes with Nutella Frosting

I've been getting bored with making banana bread when Eric overbuys on his banana stash for the week and besides, he's actually been judging pretty well and I've been stealing his bananas for my bowl of Special K.  I found this recipe on a coupon blog I frequent and since I recently purchased a jar of Nutella because it was pretty damn cheap, I figured I'd give it a whirl.

Banana Cupcake:
1 1/2 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, softened
3/4 c sugar
2 eggs
1 tsp vanilla extract
3 large very ripe bananas, mashed

Nutella Frosting:
1 c Nutella (nearly all of a 13oz jar)
8 oz cream cheese, softened
8 oz confectioner's sugar (I have a kitchen scale... but eyeballing it, it seemed about 1 1/2 to 2 cups)

Preheat oven to 350 F.  Sift together flour, baking powder, baking soda, and salt in a small mixing bowl and set aside.  In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in vanilla and eggs one at a time.  Beat in flour mixture until just combined.  Fold in mashed bananas and mix until well blended.  Spoon into lined muffin cups (makes about 16 cups).  Bake 25-30 minutes or until tester comes out clean.  When finished, cool on a wire rack.

In a large bow, beat Nutella and cream cheese until well combined.  Gradually beat in confectioner's sugar and beat on high until well blended.  Frost cooled cupcakes.

Potato Crusted Chicken Casserole

I had my doubts about this one but I ended up loving and ate two whole spoonfuls!  Hopefully, Eric doesn't feel the same way so I can eat some more tomorrow ;)

UPDATE:  Hearn came home and ate the rest... urgh.

1 large potato, scrubbed and sliced thinly
1 tbsp EVOO
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder

Filling:
1 lb boneless, skinless chicken breast, cut into bite size pieces
1 tbsp EVOO
1/4 onion, chopped finely
1 garlic clove, chopped finely
1 tbsp butter
2 tbsp all purpose flour
1 1/2 c reduced fat milk
1/4 c shredded mozzarella cheese
1/4 c parmesan cheese, grated
1/8 c shredded cheddar cheese
1 c frozen peas and carrots
pinch of salt, pepper, thyme, sage, and basil

Crumb Topping:
1/2 c panko bread crumbs
1/2 tsp garlic powder
1 tbsp butter, melted

Preheat oven to 400 F.  In a large bowl, toss potato slices with oil, salt, pepper, and garlic powder.  Arrange slices of potatoes in a lightly sprayed 2 1/2 quart baking dish, layering as needed.  Bake for 20 minutes.  Reduce heat to 350 F and set dish aside.

In a large skilet over medium heat, heat EVOO and cook chicken until no longer pink.  Remove from skillet and set aside.  Melt butter in skillet and cook onion and garlic until tender.  Stir in flour until well blended.  Gradually stir in milk.  Bring to a boil for 2-3 minutes or until thickened.  Reduce heat, stir in cheeses until melted.  Stir in vegetables, seasonings, and chicken.  Spoon onto potato crust. 

Combine garlic powder and panko bread crumbs.  Evenly sprinkle over chicken mixture.  Drizzle melted butter over top.  Bake for 40 minutes or until bubbly and golden brown.

Spinach Blue Cheese Bacon Stuffed Chicken

When I told Eric what we were having for dinner, he responded, "How did you come up with that combination?"  This exchange was through text message and he never responded when I asked him if he was scared.  He'd better hope that my ability to only eat small amounts of food at a time doesn't change over the next hour and half while he drives home... because if I suddenly have even a little more room in my gut, he may be on his own for dinner.  I just made this with some green beans; I've been carbing it up a little too much with my cravings for cereal, English muffins, bagels, and all other bland foods.  We're apparently on a semi Atkins diet tonight.

1 lb boneless, skinless chicken breast, cut into 3-4 equal size pieces and pounded to 1/4 to 1/2 inch thick
2 slices of baon, cooked, drained, and chopped
1 c frozen, chopped spinach
1/2 c blue cheese crumbles
2 tbsp flour
salt, pepper
1/2 tbsp garlic powder
1/2 c panko bread crumbs
1 egg
2-3 tbsp EVOO

Defrost spinach and squeeze as dry as possible.  Combine with blue cheese and bacon; mix.  Preheat oven to 350 F.  Lay pounded chicken breasts and distribute spinach mixture onto one half of each.  Fold chicken over filling and secure with 2-4 toothpicks.  Heat EVOO in a large non stick skillet over medium high heat.  In three separate bowls, place flour, then egg, then panko and garlic.  Dredge stuffed chicken carefully through flour then egg then garlic panko (slightly awkward with the toothpicks and chances are you will lose some stuffing).  Place in heated oil and brown on each side.  Place on a lined greased baking sheet and bake for 25-30 minutes.  I then had about 1/4 c of stuffing left, which I picked at while I waited for the chicken to be done and then sprinkled some of the remaining bit on the tops... who could ever have enough blue cheese and bacon atop crispsy packo chicken?!

Pumpkin Cupcakes with Cream Cheese Frosting

Last week was the husband's birthday, which fell on a Wednesday, so I opted to make an elaborate dinner since he is typically mucho cranky during the work week and not up for outtings to restaurants to celebrate him.  For this dinner, I made Hot Sausage, Peppers, and Onion Pasta Sauce with some homemade Potato Gnocchi with homemade garlic bread, fresh green beans and Chicken Parmesan... because two people need that much food.  So for dessert I made these cupcakes and homemade amazingly awesome brownies... a recipe I have yet to share ;)  Let's just say I dislike pumpkin and I loved these.

Cupcakes:

1 1/2 c all purpose flour

1 tsp baking soda

1 tsp cinnamon

1/2 c salted butter room temperature

1 c white sugar

2 eggs

1 1/2 tsp vanilla extract

1 c canned pumpkin (pack it in solid into cup)

Frosting:

1 8oz cream cheese block, softened

2 tbsp butter, room temperature
1 tsp vanilla
1 1/2 c powdered sugar (more or less depending on preferred sweetness)

Preheat oven to 350 F.  In large bowl, sift flour, baking soda, and cinnamon together.  In a large bowl, cream sugar and butter together.  Add eggs one at a time and beat well after each addition.  Add vanilla.  Be sure to mix in sides of bowl.  With mixer on low, add in large mixture and pumpkin, in thirds, alternating between both.  Fill lined muffin tins.  The cups will be filled close to top.  Bake 18-20 minutes.

To make frosting, combine cream cheese and butter.  Mix in vanilla and slowly mix in powdered sugar.

Frost once cupcakes are cooled and sprinkle with either cinnamon or orange colored sugar.

Chicken Parmesan

Part of Eric's birthday dinner from last week :)  The rest was Potato Gnocchi in Hot Sausage, Peppers, and Onion Pasta Sauce with a side of homemade garlic bread and green beans.  Delish but too much!

4 4oz boneless, skinless chicken breasts, pounded to 1/2 inch thickness
1/2 c flour
1/2 c Italian bread crumbs
1 tbsp garlic powder
2 eggs
1 1/2 c vegetable oil
2 oz fresh mozzarella cheese, cut into 4 equal rectangles
1/2 c pasta sauce

In a large non stick skillet, heat oil to 375 F over medium high heat.  Using three shallow bowls, place flour in one, eggs in the second, and garlic powder and bread crumbs in third.  Coat chicken thoroughly in flour then eggs then garlic bread crumbs.  Carefully place in heated oil.  Continue with three additional pieces of chicken.  Cook approximately 5 minutes on each side till golden brown.  Drain on paper towels.  Turn broiler to high.  Transfer chicken to an oven safe greased pan and top with sauce and a slice of mozzarella.  Place under broiler until cheese starts to melt and brown.

Italian Style Stir Fry

I'll start by saying I have become (yet again) a major slacker in the kitchen.  I've opted for Special K with banana slices for dinner most nights (my biggest pregnancy craving... if you can call it that) but I promised Eric I'd start at least making him meals again... he didn't complain-I just felt badly since he's been doing all of the housework that I'm now not allowed to do.  I made this for him happily and then ate my Special K with banana slices ;)  He enjoyed and finished the whole bowl, telling me I was crazy for not wanting any.... so I'm not sure if this is meal for 1 or 2...

1 tbsp flour
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1/2 lb boneless, skinless chicken, cut into cubes
1 tbsp vegetable oil
1 red bell pepper, sliced into strips
1/4 yellow onion, sliced into strips
1 small egglant, diced into 1/2 inch pieces
3 garlic cloves, coarsely chopped
1/2 c chicken broth
1/4 c Italian dressing
1/2 c uncooked brown rice
water for cooking rice
5-6 coarsely torn Basil leaves

Combine flour, garlic powder, salt and pepper in a bag.  Add cubed chicken and shake well.  Heat oil in a large skillet over medium heat.  Cook rice according to package.  Add chicken to skillet, cook and stir until the chicken is no longer pink about 5 minutes.  Stir in red pepper, onion, garlic, chicken broth, and dressing.  Cover and simmer on low for 10 minutes for until meat and vegetables are tender.  Serve over rice with juices from pan and top with basil leaves.

Chicken Parmesan Casserole

We had this last night for dinner but by the time we were done talking with the neighbor, cleaning up from dinner, talking with each other, and entertaining the dogs, it was time for bed.  We loved this.  Eric commented that it's a shame I hardly make the same thing twice because he really likes this one. 

1/2 lb ziti pasta
1/2 lb skinless, boneless chicken breasts, cut into bite size pieces
1 c vegetable oil for frying
1/2 c flour
2 eggs, beaten
1/2-3/4 c Italian seasoned bread crumbs
1 tbsp garlic powder
2 c mozzarella cheese, divided
1 c Parmesan cheese, divided
1 jar pasta sauce
1/4 c red cooking wine

Preheat oven to 350 F.  Cook pasta as directed to al dente.  Drain well.  Heat oil in a large pan to 375 F.  Place flour, beaten eggs, and bread crumbs into three separate bowls.  Stir garlic powder into bread crumbs.  Coat chicken pieces with flour then egg then garlic bread crumbs.  Carefully fry coated chicken pieces in hot oil until golden brown (about 3-4 minutes).  Drain on paper towels.  Combine cooked pasta, fried chicken, 1 1/2 c mozzarella cheese, and 1/2 c parmesane cheese in a large bowl.  Stir in pasta sauce.  Pour red wine into empty sauce jar and shake.  Add to bowl.  Mix well to combine and spread into a lightly sprayed 8x8 pan.  Cover with foil.  Bake 30 minutes.  Remove foil and sprinkle remaining cheeses on top.  Bake for additional 15 minutes.  If desired, place under broiler on high for 1-3 minutes to brown top (I love this part-I like dark cheese).

Golden Apple Snack Cake

Since it has felt like Fall the last few days, I decided I'd make a Fall-ish dish :)  Delicious warm with cool whip!!  It has apples so it's completely healthy, right?!

1 stick of butter, softened
1 c sugar
1 egg
1 c all purpose flour
1/4 c packed brown sugar
1/2 tsp baking soda
1/2 tsp cinnamon
2 1/2 c chopped peeled apples (about 3 small Granny Smith Apples)

Preheat oven to 350 F.  In a large bowl, cream butter and sugar.  Add egg and blend well.  In a small bowl combine, flour, brown sugar, cinnamon, and baking soda.  Gradually beat into butter mixture.  Fold in apples.

Transfer to a greased 9x9 square pan.  Bake at 350 F for 40-45 minutes or until a toothpick inserted in center comes out clean.  Cool on rack.  Serve warm with cool whip and ice cream.

Mexican Tinga

We ate left over Chili that I made on Sunday throughout the week as well as some quick easy meals so I figured it was time to cook again.  All of the ingredients in this dish I typically like but there was something about it (smell mainly) that made me not very hungry (pregnancy hormones?!) although Eric is downstairs chomping away despite the fact that he "wasn't hungry at all."  I also didn't have the tostada shells that seemed to be pictured in the recipe so we settled for tortilla chips.

1 tbsp of EVOO
1 small onion, sliced into rings
1 15oz can of petite diced tomatoes
1 chile pepper canned in adobo sauce and 1-2tsp of adobo sauce
2 garlic cloves
1 lb of shredded cooked chicken
1/2 tsp salt
1/2 tsp black pepper
1 tbsp fresh chopped cilantro
tortilla chips, shredded cheese, and sour cream as garnishes

Heat EVOO in a pan to medium heat.  Add onions rings and cook until softened and translucent about 5 minutes.  In a blender or food processor, process tomatoes, chile pepper, and garlic cloves to a paste.  Pour into onions and add chicken.   Add salt, pepper, and cilantro.  Cover and turn heat to low simmer.  Simmer for 30 minutes.  Serve with chips, sour cream, and cheese

Sausage in Ratatouille

First off, I was not in the mood to cook but I am happy I did (and Eric is as well-he's been feeding himself the last few days and let's just say it has not been too healthy).  Secondly, I don't mind the rain.  I don't mind the traffic it easily creates.  I don't even particularly mind how much longer the rain makes everything take.  However, I do mind that the dogs then are left for 10 1/2 (almost 11) hours and decide that they hungry and eat a board game and strew its remnants all over my [clean] house.  I tried to go for an eggplant because the recipe called for one and in an effort to eat more vegetables, I wanted to follow this recipe.  I was supposed to get one from my dad's garden this weekend.  I was then supposed to get one on my way home from work and other errands.  Let's just say the rain had other plans.  Either way this turned out good and full of colorful vegetables and flavor.  If only it had some purple eggplant in there...  but we're both happily full so that's what count.

2-3 tbsp EVOO, divided
1/2 onion, finely chopped
3 cloves of garlic, chopped
1 zucchini, sliced about 1/2 inch and cut into quarters
1 small eggplant, cut into small chunks
1/2 red bell pepper, diced
1 yellow pepper, diced
1 14.5 oz can of diced tomatoes
2/3 c vegetable broth
1 tsp of kosher salt
1/2 tsp black pepper
1 lb Italian sausage links cut into three equal parts
4 basil leaves, sliced into ribbons

Preheat oven to 400 F.  Heat a large skillet over medium heat and saute onions in 1 tbsp of EVOO for 5 minutes.  Add garlic, zucchini, eggplant, and peppers.  Turn heat to medium high heat.  Add additional EVOO if needed.  Cook 10 minutes.  Add can of tomatoes, vegetable broth, salt and pepper.  Bring to a boil for 2 minutes.

Transfer to a 2 1/2 quart baking dish and nestle sausages into vegetable mixture.  Sprinkle basil ribbons on top.  Bake for 30-40 minutes until sausages cooked through.  Serve with garlic bread and we also topped with shredded mozzarella cheese.

My Lasagna

I've been making this lasagna for quite awhile (just about as long as we've been married) and have received many a compliment on it (not to brag but I guess I am) but I never actually had a recipe.  I typically 'eyeballed' all of the ingredients based on palm size or what things looked like or what the texture was so the last few times I made it, I kept track of how much of the ingredients I used and decided that this is as close as we're going to get to what I typically do.  It's a heavy dish and is not something to be eaten by someone on a diet and I don't recommend making this with just two people in mind.  I'll sometimes make 2-3 trays of it for parties.  Sometimes I make it when we're having people over for dinner.  Sometimes I'll freeze half of the tray.  Sometimes I apparently make it when I'm almost 15 weeks pregnant because the thought of having to eat lasagna for multiple days makes me smile.  Sometimes I make Eric eat it as leftovers for a week because as he says, "This is one sexy looking and tasting lasagna."

1 lb ground beef
3 garlic cloves, chopped
12 lasagna noodles
22 oz part skim milk ricotta cheese
2 eggs
2 c shredded parmesan cheese, divided
3 c shredded mozzarella cheese, divided
1/4 c parsley flakes
2 jars pasta sauce
1/4 c water

Preheat oven to 350 F.  In a large skillet brown grounded beef.  When the beef is almost done (mostly browned but slightly pink), add the chopped garlic to pan and continue to cook until beef is completely browned.  Drain well and add to a large bowl.  Add pasta sauce to bowl, adding some of the water to each jar to get all of the sauce out.  Begin cooking lasagna noodles according to package directions to al dente doneness.  In a small bowl, combine ricotta, 1 cup of parmesan cheese, 2 cups of mozzarella cheese, parsley flakes and 2 eggs.  Mix well.  Lightly grease a 13x9 pan and add about 1 cup of sauce mixture to bottom. Reserve 1 to 1 1/2 c of sauce for top. Place pan on a cookie to catch any spill over.  Drain noodles once done and rinse with cold water, drain well again.  Lay 3 noodles on bottom of pan.  Distribute 1/3 of cheese mixture over noodles (doesn't have to be perfectly even-it will melt in oven and distribute better) and 1/3 of saucde mixture.  Continue with next 2 layers of noodles.  Top with remaining noodles and sauce mixture.  Sprinkle remaining 1 cup of parmesan and 1 cup of mozzarella cheese over top.  Cover with foil that has been sprayed with non stick spray and bake for 45 minutes.  Remove foil and bake additional 15 minutes.  Place under high broiler for 1-2 minutes for browned top.  Let sit for 30 minutes.

Buffalo Chicken Phyllo Rolls

I'll preface this by saying that I thought I was defrosting a package of puff pastry to make Buffalo Chicken Pastry Squares, something I had thought up when I made Sausage and Spinach Pastry Squares.  Well, after I made the filling for my supposed puff pastries, I realized that I had defrosted a package of phyllo sheets, which I have never used before and had no concept of how to use.  So I read the packaging a few times.  I had to improvise and I ended up with these, which were equally delicious and just means that I have to make Buffalo Chicken Pastry Squares at some point.  The phyllo dough sheets are a tiny bit of a pain to use (with the layering and brushing melted butter on each layer and how thin they are) but I can see where you can make some really cool, delicious foods with them.  Either way, I ended up with 16 rolls and there are no left overs because as Eric rationalized, "These just wouldn't reheat right."

1lb cooked boneless, skinless chicken breast, shredded
2 oz blue cheese crumbles
1/2 c shredded cheddar cheese
1/2 c shredded mozzarella cheese
1/2 c hot sauce (we used Frank's)
1 stick butter, melted
16 sheets of phyllo dough, defrosted in the frig
Ranch, blue cheese dressing and hot sauce for dipping if desired

Preheat oven to 350 F.  Lightly spray a large cookie sheet with non stick spray and set aside.  Cover defrosted phyllo sheets with plastic wraps, laying flat, and cover with a damp towel.  In a medium bowl, combine shredded chicken, cheeses, and hot sauce.  Take 3 sheets of phyllo dough and cut into four equal strips (the short way across)-be sure to use a non serrated knife or you will tear the sheets.  Set aside 3 of the 4 phyllo strip layers.  Brush each layer of one strip with melted butter and place atop eachother.  Spoon some of filling (approx 1-2 tbsp) onto one edge of phyllo layered, buttered strip.  Roll, tucking in edges well (or filling will leak... not the end of the world but they look prettier all rolled and tucked right) and place on cookie sheet.  Continue until you have 16 rolls.  Brush tops and sides of rolls with melted butter.  Bake for 17-18 minutes (should appear slightly browned).  Serve with ranch or blue cheese dressing and additional hot sauce if needed for dipping.  Be careful-very hot when they come out.

Spinach, Cheese and Ham Stuffed Shells

I adapted this recipe to shells from manicotti because if I had attempted to purchase another box of pasta this weekend, Hearn may have had my head.  I've mentioned before that I coupon and sometimes I go a little overboard on stockpiling.  Pasta is a perfect example of this.  At this exact moment, I most likely own 25-30 lbs of pasta in my basement.  Now don't get me wrong... I get it for free or for little cost so I don't feel entirely badly about it and besides, pasta has a long shelf life.  Regardless, I wasn't about to try my luck after I made him go into Target and we came out with nothing-this, he felt, was a waste of his time.  For those interested in couponing, these are my two favorite sites For The Mommas and Living Rich with Coupons.  Anyway, here is our delish meal :)  The Capicola ham and red pepper flakes give it a little kick!

15 jumbo pasta shells
1/3 c parmesan cheese, freshly grated
1/4 c mozzarella cheese, shredded

filling:
2 tbsp butter
8 oz frozen spinach, thawed, chopped, and drained
1 c ricotta cheese
1/2 c parmesan cheese, freshly grated
1/4 c mozzarella cheese, shredded
1/4 lb cooked ham, chopped (I used Capicola but feel free to adapt)
2 tbsp heavy cream
2 eggs, lightly beaten
salt and pepper to taste
1/2 tsp red pepper flakes

sauce:
2 tbsp butter
2 garlic cloves, minced
1/4 c all purpose flour
1 1/4 c milk
2 tbsp heavy cream
salt and pepper to taste

Preheat oven to 375 F.

To making filling, melt butter in a large pan over low heat and cook spinach for 2-3 minutes.  Remove from heat and stir in ricotta, parmesan cheese, and harm.  Season to taste with salt and pepper.  Add red pepper flakes.  Beat in eggs and heavy cream.  Set aside.

Boil pasta as directed on package to al dente.  Drain and rinse with cool water to stop cooking.

To make sauce, melt butter in a sauce pan and add garlic.  Stir in flour and cook, stirring for 1 minute. Gradually stir in milk.  Let simmer for 2-3 minutes, stirring occasionally.  Stir in heavy cream, salt and pepper to taste and let simmer additional 2-3 minutes.  Remove from heat.

Spoon a little sauce into a baking dish (an 8x8 pan is slightly crowded but it cooks fine in it).  Spoon filling into shells and place into dish in a single layer.  Pour over the remaining sauce.  Sprinkle with parmesan and mozzarella cheeses and bake uncovered for 35 minutes.  If desired, place under high broiler for 1-2 minutes to make top golden brown and crusty.  Serve with salad for dinner for 4.

Chile Tilapia Tacos with Quick Mexican Rice

So I haven't posted in quite a while.  Last week I was a slacker, having just gotten back from vaca, and the week and a half before that, I was so spoiled eating all sorts of delicious foods in Myrtle Beach and Key West (and on the road at numerous fast food establishments-Nacho Cheese Chalupas at Taco Bell.... mmmmm).  I can't say I totally missed cooking but I definitely missed it a little bit.  It's hard when you just spent a week eating delicious buffalo chicken salads, platters of numerous fried wings dredged in a variety of hot sauces OR eating huge garlic bagels with bacon, egg and cheese OR gooey, cheesey lobster and shrimp mac & cheese OR crab cakes OR ginormous lobsters dipped in butter OR... well, you get the point.  I had to get to it and I promised myself I would really try to work on this blog or as long as I could and I figured being pregnant is really no excuse to stop.  I flipped through a few of my magazines and found this recipe for fish tacos and adapted it, adding a side of some pseudo homemade Mexican rice, and then Eric devoured it, which totally surprised me considering the face he made when he saw our menu posted on the frig for the week.  He went back for seconds and then thirds.  Be careful-it can be on the hot side!!!

1/2 c mayo
1 7 oz can of chipolte chile peppers in adobo sauce
3 tbsp flour
1/2 c cornmeal
1/2 tsp salt
2 eggs
2 tbsp Canola oil
1/2 lb Tilapia fillets, cut into bite size pieces
6 flour tortilla shells
1 c shredded red cabbage carrot mix OR coleslaw veggie mix
1/2 c salsa OR 1 roma tomato diced
1 c shredded Mexican cheese

rice side:
1/2 c uncooked brown rice
1/2 c canned diced tomatoes
1/2 c black beans, rinsed
1/2 tsp cilantro
1 tsp onion flakes
1 tsp adobo sauce (from chile peppers)

Combine mayo and 1 to 2 chile peppers and some of adobo sauce into a blender.  Add more sauce or heat and less for less heat.  Blend till combined and spoon into small bowl.  In shallow bowl, combine cornmeal, salt, and flour.  In another shallow bowl, beat eggs.  Heat canola oil in a large non stick skillet.  Dip fish chunks into egg, then cornmeal mix, and then into pan.  Cook until golden brown on each side.  Move to paper towels to drain and set aside.  Microwave tortillas for 10-15 seconds.  Make tacos, topping with fish, cabbage or coleslaw mix, salsa or tomatoes, cheese, and adobo chile sauce.

To make rice:  cook rice according to package.  Remove from heat.  Add tomatoes, beans, seasonings, and adobo sauce.  Return to a low burner for 3-5 minutes to heat through.  Serve as a side to tilapia fish tacos.

Serves 2-4

Twice Baked Blue Cheese and Bacon Potatoes

In addition to the Shrimp Scampi in Cream Sauce I made last night for our anniversary dinner, I also whipped these up.  I did it more out of necessity to get rid of some stuff in the refrigerator.  I now love these and will be making them more often and am also thrilled I made extra :)

4 baking potatoes
1/2 c sour cream
2 heaping tbsp of cream cheese
1 tbsp butter
4 tbsp blue cheese crumbles
1/2 c shredded cheddar cheese
2 tbsp milk
1 tsp garlic salt
1 tsp black pepper
4 slices of cooked bacon, chopped

Preheat oven to 425.  Wash potatoes and poke all over with fork.  Bake for 40-60 minutes.  Remove and cut out the top of potato, discarding the skin.  Spoon out the pulp into a large bowl.  Combine all of the ingredients and mix with an electric mixture until desired consistency.  Add more or less milk if desired.  Spoon back into the potato shells.  (I typically have remaining filling when I make twice baked potatoes of any variety so I put the leftover filling in a ramekin and follow directions the same with potatoes).  Place in oven and bake for additional 20 minutes.

Shrimp Scampi in Cream Sauce

So in honor of our upcoming 5 year wedding anniversary this Friday and because we will be yet again driving 10 hours on our anniversary to MB (why do I plan this?) and because I have been a major slacker wife in the kitchen and because Eric says I'm not getting enough fish into my diet for Baby Bean and because I know we will have zero home cooked meals for over a week and a half, I adapted this recipe from the North End Cookbook last night for a little pseudo anniversary celebration before we celebrate some more on our trip.  Delish :)  It makes me want to just eat seafood on our trip.

1/2 lb large shrimp, deveined, peeled
flour
1-2tbsp EVOO
2 large or 4 small garlic cloves, finely chopped
salt and freshly ground pepper
1 tbsp lemon juice
dash of hot sauce
dash of white wine
1 c heavy cream
freshly grated parmesan cheese
1/2 lb whole wheat linguine

Cook pasta as directed and set aside.

Dust shrimp with flour and shake off excess.  Pour oil into heavy bottomed skillet, just enough to cover bottom.  Add garlic and cook till tender over medium heat.  Cook shrimp with salt, pepper, lemon juice, and hot sauce for about 5 minutes, turning shrimp.  Add wine and bring to boil.  Remove from heat and slowly add cream.  Return to burner and let mixture boil for 1-2 minutes.  Serve bubbling hot.

Peanut Butter Chocolate Cake

I've made this cake before and it was a hit so I made it last weekend for my dad's birthday and the "not party" party that we had Saturday.  I think it tastes like a cake version of Peanut Butter Blossom cookies.  It was pretty hot out last week and our central AC was in overdrive so the butter based icing didn't hold up too well.  If you're making this in the heat, I would suggest keeping it refrigerated till you're ready to serve.

cake:
2 c flour
2 tsp baking powder
3/4 c butter, salted
1 1/3 c sugar
2 eggs
3/4 c creamy peanut butter
1 tbsp vanilla extract
1 c milk

icing:
3/4 c butter, salted
1 1/4 c confectioner's sugar
2 tbsp milk
1 tsp vanilla extract
1 16oz jar of Hershey fudge topping

Preheat oven to 350 F.  Grease and flour 2 9inch pans.  Sift flour and baking powder into small bowl.  Combine milk and vanilla extract in a measuring cup.  In large bowl, cream together the butter and sugar until light and fluffy.  Beat in eggs, one at a time.  Stir in peanut butter.  Beat in flour mixture alternating with milk mixture.  Pour batter into prepared pans.  Bake for 25 to 30 minutes or until toothpick comes out clean.  Let cool in pans for 10 minutes and then remove from pans onto cooling rack to cool completely.

In a large bowl, cream butter till smooth.  Slowly beat in confectioner's sugar.  Blend in milk, vanilla, and Hershey fudge topping.  Keep refrigerated until ready to frost cake.

Frost bottom layer.  Top with second layer and frost entire cake.  Serve remaining frosting warm over top of each slice.

Pasta Fagioli

So I've been on strike from cooking... well, not really, but Eric has seemed to pick up the slack... or at least keep himself well fed.  I've been snacking a little too much and in no real mood to cook.  I thought I'd redeem myself by cooking dinner on a Friday (unheard of in this house!) and it went over very well especially for a husband who did not eat lunch since he was just too excited (aka upset that we would have a car payment again).  Anyway, I had started a binder a few years ago of recipes from websites and magazines that I wanted to try.  Needless to say, I only touch the binder for two or three recipes consistently but realized the other day that there is a plethora of delicious foods to be eaten.  So I gave this one a whirl and we both enjoyed it :)

1 tbsp EVOO
3 cloves of garlic, finely chopped
4 c vegetable broth or stock
2 c water
2 c tomato sauce
1 tsp Italian seasoning
1/2 lb small pasta (I used small elbow macaroni)
1 c of peeled carrots, sliced into thin coins
1 15oz can of cannellini beans, drained and rinsed
1/2 lb Capicola ham, diced
1/2 tsp salt
1/2 tsp black pepper
4 basil leaves, coarsely torn
grated parmesan cheese (optional)

Heat oil in a large pot over medium high heat.  Add garlic and cook 1 minute.  Stir in broth, water, tomato sauce, and Italian seasoning.  Bring to boil for 2 minutes.  Add pasta and carrots.  Reduce heat to simmer for 10 minutes, stirring occasionally.  Stir in beans, Capicola, salt, pepper, and basil leaves.  Heat through for 5 minutes.  Serve warm with grated cheese and garlic bread or crusty Italian bread.

Spicy Creamy Cajun Shrimp Pasta

This definitely had a kick.  Cut back on the Cajun seasoning if it's too much.  Eric said it reminded him of our trip to New Orleans :)  I'll take that as a compliment.

1/2 lb penne pasta
1/4 c butter
1/2 lb shrimp, peeled and deveined
1 clove garlic, minced
1/4 c all purpose flour
1/2 red pepper, diced
1/4 tsp red pepper flakes
1 tbsp Cajun seasoning
2 c milk
1/4 tsp salt
1/4 tsp black pepper
1/4 c parmesan cheese, shredded

Cook pasta according to package instructions.  Melt butter in a large skillet over medium heat.  Saute shrimp for 1 minute on each side.  Stir in garlic and cook for 1 minute.  Remove shrimp with a slotted spoon, being sure to leave the butter in the pan.  Add red pepper to pan and cook for 2-3 minutes.  Stir in flour, red pepper flakes, and cajun seasoning.  Cook for 2 minutes, stirring constantly.  Gradually whisk in milk and turn up heat; cook until thickened.  Stir in parmesan cheese.  Remove from heat.  Season with salt and pepper.  Toss sauce with cooked pasta and add shrimp.  Serves 2.

Bruschetta Chicken Pasta

I love this dish at TGI Friday's and I found a "copy cat" recipe online for it.  Next time I would cut back on the ingredients for the balsamic vinegar glaze because neither of us needed as much as it made.  It was pretty tasty... although the real thing is much better considering this involved several dirty dishes and a little more time than I was willing to take to make dinner.  This was more than enough for two people especially with garlic bread and a small salad.  It's definitely a 'Serves 4' meal.

4 4oz chicken breasts
salt, pepper to taste
1lb pasta (angel hair or spaghetti)
6-8 medium sized roma tomaotes
4 tbsp EVOO, divided
1/4 tsp salt
1/2 tsp black pepper
2 garlic cloves, minced
10 fresh basil leaves
2 garlic cloves, cut into thin coils
1/2 c tomato/pasta sauce
1 c balsamic vinegar
1 tbsp sugar

Cook pasta according to directions.

Chicken Breasts: season both sides with salt and pepper.  Grill both sides of chicken breasts and obtain good grill marks.  Be sure to grill once other components are completed so that the chicken is served hot.

Tomato salad (part 1):  chop tomatoes to 1/4" pieces and place in a bowl.  Be sure to save tomato juices and add to bowl as well.  Wash, dry, and cut basil leaves in thin strips.  Combine basil, minced garlic, salt and pepper, and 2 tbsp EVOO with tomatoes.  Let sit for 1-2 hours.

Tomato salad (part 2):  Heat medium saucepan over medium low heat. Add remaining 2 tbsp of EVOO and heat for 30 seconds.  Add coils of garlic. Heat for 1 to 1 1/2 minutes, being sure to turn so that they do not brown.  Discard if brown.  Increase heat to medium high heat and add tomato salad.  Add plain tomato sauce to pot and bring to boil for 2-3 minutes.  Add sauce to pasta and toss to coat.

Balsamic glaze:  In a small saucepan, bring to a boil balsamic glaze and sugar.  Turn heat down to simmer and let reduce by 75% until sauce is a thick syrup (this takes time and I am inpatient so I didn't let it reduce all the way down.  Besides, I usually order this dish without the balsamic glaze so I'm not sure why I thought I'd suddenly like it at home!)

To serve, plate sauced pasta on a dish and top with a grilled chicken breast, which has been cut on the bias (Eric said why, it won't taste any different?!) and drizzle with balsamic glaze.  I also topped with some grated parmesan cheese.