Biscuits and Gravy

Biscuits and gravy are the Hubs favorite breakfast.  I think he'd request it every day if I didn't drill it into him each day that it is a "splurge".  It is delicious, I would never say otherwise, and so incredibly easy to make.  Start with my favorite biscuit recipe found here, then follow up with a rich and creamy gravy full of sausage and a kick from black pepper.  YUM... my mouth is watering just writing about it.  Enough waiting, time to share the recipe.

Sausage Gravy
1 lb ground sausage (I love spicy breakfast sausage for this)
1/4 cup all purpose flour
3-4 cups milk
salt and pepper to taste

Begin by browning the sausage, crumble it as you go.  You'll want it cooked through completely.  Drain off the excess fat (doing this makes me feel like it is a little bit better for me ;) ) and return to the heat.  Sprinkle the flour over the sausage and stir until each crumble is coated evenly.  Slowly pour the milk in, beginning with 2 cups  and whisk it in.  It will begin to thicken as it heats.  Add more milk a little at a time until it reaches your desired consistency.  Salt and pepper to taste.  Serve hot over fresh biscuits.

Hope you love this one just as much as we do :)

Greek Yogurt Pancakes

I'm sure I've mentioned this before, but I am a sucker for breakfast foods.  I just love everything breakfast!  My girls have followed suit and we make a lot of delicious breakfast dishes together.  Pancakes are a must, so finding a new recipe, and one that is as tasty as this, is a wonderful thing.  When cooked up these pancakes are kind of a mix between a crepe and a pancake, absolutely delicious!

Greek Yogurt Pancakes
Serves 4

1 cup Greek yogurt
7 tbsp flour
1 tbsp sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
1/2 tsp vanilla
butter
syrup

In a medium bow, stir together gently the yogurt, flour, sugar, baking soda, and salt. 

Whisk the eggs together in a separate bowl, add the vanilla and stir to combine.

Stir the egg mixture into the yogurt mixture.

Pour batter, about 1/4 cup at a time, onto a hot greased skillet and cook.

Top with butter and syrup and enjoy!

You'll find yourself coming back for more of these delicious pancakes!

Twenty Minute Tuesday - Bruschetta Pasta with Balsamic Reduction

When the Hubs and I were still dating, we went out with some friends for dinner at TGI Fridays. I remember ordering a pasta dish that was tossed with bruschetta, topped with grilled chicken, and drizzled with a thick syrupy balsamic reduction. It was delicious! As I ate I kept telling myself, "I could recreate this at home, it would be so easy". Since that night we've perfected the dish and it has become a regular in our spring and summer meal rotation.

This dish is so easy that you can have it all done in the time it takes to cook the pasta, perfect for Twenty Minute Tuesday. It is also a great dish to use when teaching someone to cook. My 6 year old loves to help me make it.

Bruschetta Pasta with Balsamic Reduction
Serves 4
1/2 lb of pasta (thin spaghetti or angel hair works great for this particular dish)
1 can petite diced tomatoes
2-3 garlic cloves, peeled and minced
1/3 cup fresh basil, cut into thin strips
1 tbsp olive oil
Salt and Pepper to taste
1/3 cup balsamic vinegar

 Fill a 4 quart saucepan 1/2 to 2/3 full of water.  Generously salt the water (it should taste like the sea).  Bring the water to a boil, and add pasta.  Cook according to package directions.

Pour the balsamic vinegar into a small saucepan and simmer until it becomes a syrupy, sweet reduction. remove from heat and set aside. 

While the pasta is cooking, open the tomatoes and drain off most of the liquid.  In a medium bowl, stir together the tomatoes, garlic, basil, olive oil, salt and pepper.

When pasta is al dente, drain it and toss it into the bruschetta.  Serve immediately.

When serving, drizzle each portion with the reduced balsamic vinegar, and top with freshly grated Parmesan cheese.

*This dish is also delicious topped with grilled chicken, shrimp, or portobello mushrooms.

Grilled Veggie Quesadillas

The Hubs has been working a lot of overtime and long hours lately.  I try not to complain, but those days/weeks can get really hard on both the girls and myself.  I can pinpoint when the girls need "daddy time" or haven't seen much of him in a week or two.  It seems on those days when he is working a lot, we have simpler meals.  Something that pleases everyone, is filling, and easy to put together/clean up. 

Mexican style foods are always a hit at our house.  Great flavors, simple ingredients...  An easy option for our family is a quesadilla.  The girls can choose what they'd like on theirs, I can make my own a bit more gourmet, and everyone is happy.

Grilled Veggie Quesadilla

Serves 4

8 8-10 inch tortillas

1 cup shredded cheese (we like sharp cheddar)

1 tbsp olive oil

1/2 onion diced

1/2 red bell pepper diced

2 potatoes, baked, cooled and diced (great way to use up leftovers)

1 small zucchini sliced thin

1 Anaheim pepper, roasted, peeled and diced

In a medium skillet, heat olive oil over med-high heat.  Add onion, red bell pepper, and potatoes, season with salt and pepper.  Saute til the onion has become soft and translucent and the potatoes are heated through and becoming crispy.

Heat your grill or broiler, and grill the Anaheim pepper until the skin has become black and bubbled up.  Place it in a bowl, and cover with plastic wrap.  Let it steam for about 7 minutes and the skin will slide right off.  Then dice it up.  Also grill your zucchini slices, just until they have a little color.

To assemble your quesadillas, place one tortilla on the grill, top with a little cheese, the potato mixture, Anaheim pepper, and zucchini, then a bit more cheese.  Top with another tortilla.  Heat until the cheese has melted and the tortilla is browned, flip it over and brown the other side. (You can also do this part in a skillet, or broiler.)

Repeat.

Serve with avocado, salsa, and sour cream or plain Greek yogurt.

Twenty Minute Tuesday - Turkey (or Chicken) Salad Sandwiches and bonus recipe, Home Made Pita Bread

Another quick meal idea for a crazy Tuesday.  The hubs has been picking up overtime shifts left and right, so I am beginning to feel like a single mom.  I'm so thankful for a hardworking hubs who wants me to be home with our girls, so in return, I am working hard to make sure he has healthy meal options to take to work.

Tonight is quick, easy, delicious, and uses minimal ingredients.  I always plan for this particular meal after we've had a roast turkey, or chicken.  It is a perfect way to give new life to leftovers and also makes a fantastic picnic too.

There aren't really exact measurements on this recipe, it is more of a "how you like it" recipe, but here is the general idea.

Turkey (or Chicken) Salad

leftover turkey, or chicken, cut into small cubes
3-4 ribs of celery, chopped
2 shallots, minced
small handful of craisins
zest of one lemon
juice of 1/2 -1 lemon
mayonnaise, enough to bind the ingredients together, but not to make them soggy
salt and pepper to taste

In a medium bowl, mix the turkey, celery, shallots, craisins, and mayo together.   Add lemon zest, lemon juice, salt and pepper.  Spoon filling onto bread or into pitas, add lettuce and enjoy.

Pita Bread
adapted from King Arthur Flour

3 cups All-Purpose flour
2 tsp instant yeast
2 tsp sugar
1 1/2 tsp salt
1 cup warm water
2 tbsp olive oil

In a stand mixer fitted with a dough hook, combine all ingredients to form a rough dough. Continue to mix for 5 minutes until dough is elastic and smooth.

Place dough in a lightly greased bowl and let it rest for 1 hour.  It may not double in size but it will become puffy.

Divide the dough into 8 equal pieces, roll each piece into a ball.

Pre-heat oven to 500 degrees Fahrenheit.

Using a rolling pin, flatten 4 of the dough balls into 6 inch circles.  (they don't have to be perfect circles, mine are far from perfect).  Place them on a lightly greased baking sheet.  When the oven has reached temperature, place the baking sheet on the bottom rack of the oven.  Cook for 5 minutes.  Move to the middle of the oven and bake again for 2 more minutes (this is to brown the pitas).

Remove from the oven, and cool by wrapping them in a clean dry towel (flour sack towels work best for this part).

Repeat with the remaining dough.

Store them in a plastic bag.

Lemon, Tomato, and Feta Pasta - Twenty Minute Tuesday

I love having a few recipes in our menu plan that take no time at all to put together. Something that takes twenty minutes or less, it usually means it'll be pasta, but there are so many options that pasta never seems to get boring.  I also love that the ingredients are always in my pantry or refrigerator so I don't have to shop at all, it makes it great for those "just need to get to payday" days, we all know we have them, and it helps to have a plan.  Next time you find yourself in need of a quick meal give this one a try, both of my girls gave it two thumbs up.

Lemon, Tomato, and Feta Pasta
Serves 4
1 lb curly pasta, such as rotini or fusilli
1 tbsp olive oil
1/2 medium onion, chopped
1 clove garlic, minced
1 can petite diced tomatoes
pinch of cayenne pepper
Salt and fresh ground black pepper to taste
1 tsp dried oregano
1 tbsp dried basil
Juice of 1 lemon
6 ozs feta cheese, crumbled


Bring a large pot of heavily salted water to a boil.  Add the pasta and stir a few times to ensure that the pasta does not stick to itself.  Cook according to package directions.

Meanwhile, heat the olive oil in a medium skillet over medium-high heat and cook the onion in the oil until softened, about 2 minutes.  Add the garlic and tomatoes and cook until the tomatoes bubble vigorously, about 4 minutes.  Season with cayenne, salt, pepper, oregano, and basil. Simmer for a few minutes.  Remove from the heat and add the lemon juice.

Drain the pasta and toss it with the sauce and feta in a serving bowl.  Serve immediately.

Whole Wheat Pancakes

Breakfast is my favorite meal of the day, so to celebrate my birthday I am sharing one of my favorite breakfast dishes.  I know you may be thinking, "but pancakes are so boring".  Truthfully, pancakes are an art.  To get the perfect light, fluffy pancake, you've got to practice, and not get distracted while you are cooking them too (that has been known to happen at our house).  Pancakes from scratch are so much better than they are from a mix, and they really don't take much time to mix up.  Add a little butter and some maple syrup and, mmmm... perfection! 

Whole Wheat Pancakes
serves 4-5


1 1/4 cups whole wheat flour (freshly milled is best if you can)
2 tbsp sugar
3/4 tsp salt
3 tsp baking powder
1 egg
1 cup milk
3 tbsp coconut oil, melted

In a medium bowl, mix the dry ingredients.  Whisk in milk, egg and oil until no lumps remain.  Meanwhile, heat your griddle over medium heat.  When pan is heated, pour batter by 1/4 cupfuls onto the pan and cook until large bubbles form in the center of the pancake, turn and cook on the other side.  Serve with butter and warm maple syrup. 

Peanut Tamarind Sweet Potato Curry

At least once a week I make a meatless meal for my family.  Not for any particular reason, other than variety.  I feel that if I offer my girls a great variety they'll develop the pallet for it  and eventually really love to eat meat free options too.  I've tried quite a few vegetarian dishes but this one is by far my favorite! 

When the Hubs began his current job he invited a coworker over for dinner and he is vegetarian so I needed a good recipe quick.  I emailed my lovely friend Katherine, and she shared this wonderful dish. It is fast, simple and uses ingredients that are easy to keep in the pantry or refrigerator so you are ready to whip it up at a moments notice.  So far, everyone we've made this for has loved it!  I hope you'll give it a try too, you'll never even miss the meat!

Peanut Tamarind Sweet Potato Curry
(I love the combination of cauliflower and sweet potato, so I sub cauliflower for about half of the sweet potato. You could do more or less if you wanted to.)
Serves 4

1 tbsp olive oil
1 lg sweet potatoes peeled and cut into 1/2 inch cubes
1 Tb minced fresh ginger
1 tsp curry powder
1/2 cup veg broth
3/4 cup orange juice
1/4 c peanut butter, creamy or chunky
1 Tb brown sugar (or maple syrup)
1 tsp tamarind paste
1/2 tsp salt
2 cups cooked brown rice


1. heat skillet with oil over med high heat. Add potatoes, saute 1 min. Add ginger, cook 1 minute. Stir in curry powder, cook 1 minute. Add broth, cover, reduce heat to med low. Simmer potatoes 10 min or until soft.
2. Whisk together (blender is best) juice, peanut butter, brown sugar, tamarind paste, salt. Add to sweet potato mixture and bring to a simmer. Cook 5 minutes or until sauce thickens. Serve over rice.

*If using cauliflower  add it just before adding the broth.  Otherwise it'll overcook and become mushy.

Pasta with Ham and Ricotta

Easter dinner included a beautiful spiral sliced ham, and with it came some wonderful leftovers. When using up those leftovers we tend to always do the same recipes over and over again. Stepping out of the kitchen "comfort zone" can be a bit hard for a couple of our family members. So, when it was pasta night, I went to my "go to" recipe and realized I didn't have all of the ingredients, oops. Luckily I had everything for the second best one.

When I placed it on the table my youngest started to cry (she was extremely tired and everything triggered a meltdown).  I asked her to just give it a try and she continued to cry.  I turned my back for just a minute and she was asking for another helping.  It was a hit!

I made a few substitutions to make it a little "healthier", although how can you really make pasta healthy.  We substituted pasta water in the sauce for the cream, making it a lighter sauce that didn't coat the pasta as well, but saved us quite a few calories too.   You could substitute the peas for broccoli, or asparagus, or whatever veggie you like.  It is pretty versatile, which is great for picky eaters. 

Pasta with Ham and Ricotta
Serves 5-6

1 lb pasta of your choice
2 tbsp butter
2/3 cup ricotta cheese
3/4 cup diced ham
6 green onions, finely chopped
1/4 tsp cayenne pepper
fresh ground black pepper
3/4 cup grated Parmesan
1 cup frozen peas
1/4 cup pasta water

Cook pasta according to package directions in salted water.  Mario Batali always says,"It should taste like the sea". 

Meanwhile, melt the butter in a saucepan, stir in the ricotta, ham, green onions, cayenne pepper, black pepper, and cheese.  Cook for 3-4 minutes until the cheese melts.  Add frozen peas and continue to cook another 2 minutes.

Add the pasta water (water the pasta is being cooked in) and stir to combine.  Drain the pasta and toss it into the sauce.  Serve garnished with additional Parmesan cheese.

Raspberry Jalapeno Grilled Cheese

Because the Hubs had to work tonight, we decided to have our big meal for lunch (totally confused the kids), and stick to a lighter dinner.  So, when dinner time rolled around, the kids were happily playing in their room, and I was left to my own devices.  I had planned to make the kids both grilled cheese sandwiches (it is National Grilled Cheese Month after all) but wanted to make my own a bit more exciting.  After taking a quick inventory, I grabbed a few ingredients like cream cheese, raspberry preserves, and pickled jalapenos and started out.  It was delicious!  I loved the sweet and savory, then the kick of the jalapenos.  WONDERFUL!

Raspberry Jalapeno Grilled Cheese

2 slices rustic bread (I used the some of the olive oil bread)
2-3 tbsp cream cheese
2 tbsp raspberry preserves
5-6 slices pickled jalapenos
2 slices cheddar cheese
butter

Butter one side of each slice of  bread.  Then, placing buttered sides together, spread the cream cheese across one un-buttered slice of bread.  Spread the raspberry preserves across the cream cheese, and arrange the jalapenos over the preserves.  Top with the sliced cheddar and the second slice of bread, buttered side out.  Grill on medium heat to allow for the cheeses to melt and the other ingredients to heat up.  Turn and grill on  the other side.  Remove from pan and enjoy the gooey deliciousness.

Home Made Flour Tortillas

There is just something about a warm, fresh tortilla filled with savory meat, beans,crunchy veggies, and topped with spicy pico de gallo, fresh tortillas push your meal to a whole new level.  Tortillas are really very simple.  Especially when you use a stand mixer.  Once you try them you won't go back to the store bought ones again.

Flour Tortillas
Makes about a dozen tortillas
4 cups all purpose flour (can do half and half white and wheat flour)
1 tsp baking powder
1 1/2 tsp salt
1/4 cup canola or olive oil
1 1/2 cups very warm tap water

In the bowl of a stand mixer, using a dough hook, combine the flour, baking powder, and salt.  Mix for 30 seconds to combine.  Add the oil and warm water and mix until combined.  Continue to mix/knead for 5 minutes.

Divide the dough into 12-15 equal pieces and roll each piece into a ball.  Keeping dough covered with a damp towel when not working with it.

Working on a lightly floured surface, roll each ball flat with a rolling pin one at a time, forming a 10 inch circle.

Meanwhile, heat a griddle or pan on medium heat.  Cook on a dry hot pan for 30 seconds on each side.  Stack the tortillas and let them cool.  Store in a zip top bag in the refrigerator.

Buffalo Chicken Grilled Cheese Sandwich

In honor of April being National Grilled Cheese Month, I got into the spirit and also cured my craving for Buffalo Chicken at the same time.  I am a sucker for Buffalo Chicken, when I think about it I can automatically taste it and my mouth starts to water, strange, I know...  I would be the first to say it a weakness of mine.  So, I'll only indulge once in a while.  But  when you combine the creamy cheeses, and spicy chicken together the flavor profile is magical.

Buffalo Chicken Grilled Cheese Sandwiches
Serves 4

2 chicken breasts, cooked and shredded*, about 2 cups
4 ounces neufchatel cheese (or full fat cream cheese), at room temperature
3-4 tbsp hot sauce (I love Franks, that's the only one I'll use for buffalo chicken)
blue cheese crumbles
4 slices sharp cheddar cheese
8 slices bread
softened butter

Combine chicken, neufchatel cheese, and hot sauce in a medium bowl until combined and there are no longer chunks of neufchatel cheese.  Butter one side of each slice of bread.  Assemble your sandwich by spooning 1/4 of the chicken mixture onto 4 slices of bread, on the un-buttered side. Top with blue cheese crumbles, and a slice of sharp cheddar.  Top with another slice of bread and place on a hot pan.  Grill to a medium brown.  Enjoy with carrot and celery sticks.

*I love to have bags of already cooked, shredded chicken in the freezer ready to go. 

Mediterranean Orzo Salad

I'm excited to share this recipe with all of my readers, and the Smitten By readers as well!  I will be guest posting a couple of times a month on Smitten By for my friend Kallie.  Take a few minutes and check out her blog.  She is amazing!  Kallie has made it her goal to find ways to empower women of all ages, no matter where you may be in life.

When the weather changes from frigid to warm and the sun begins to warm everything up, I start craving salads.  It must be the fresh ingredients, the tang in the dressings, or the light meals they provide.  Pasta salads are a great way to transition from heavy winter cooking to light spring and summer fare.   If you've never cooked with orzo you are in for a treat.  Orzo is a tiny rice like pasta that cooks up fast and  is the perfect addition to soups and salads alike.

Mediterranean Orzo Salad
Serves 4
1 cup uncooked orzo
3 tbsp olive oil
1/2 tsp orange zest
2 tbsp freshly squeezed orange juice
1 1/2 tsp freshly squeezed lemon juice
2 tbsp chopped fresh basil
1/4 tsp salt, plus additional to taste
1/4 tsp fresh ground pepper
1/4 cup crumbled feta cheese
2 tbsp coarsely chopped sun dried tomatoes
3 tbsp toasted pine nuts

Cook the orzo following package directions.  Drain and let it cool.  (It will become about 3 cups cooked orzo.)

In a small bowl, whisk together the olive oil, orange zest, orange juice, lemon juice, basil 1/4 tsp salt, and the pepper.

Transfer the orzo to a large bowl.  Stir in the feta, sun dried tomatoes, and pine nuts.  Pour the citrus dressing over the orzo and toss to combine.  Add more salt if needed.

*Add some cubed grilled chicken to make this delightful salad into a full meal.

Buffalo Chicken Salad

I mentioned before just how much I love salads.  I also have an unhealthy obsession with buffalo wings.  No matter how much I try to convince myself that they are remotely good for me, I just can't justify eating them as often as I'd like.  Until now...  I've been able to lighten up the wings and make them just as delicious, satisfying both the Hubs and myself.  I just love when kitchen experiments result in a silent meal because everyone is to busy enjoying their meal (that rarely happens at our house, there is always someone dancing around the table, or getting into something they shouldn't, and complaining about something on their plate).  Tonight was not that night.

Buffalo Chicken Salad
serves 2
2 boneless, skinless chicken breasts trimmed of any visible fat and cut into 1/2 inch thick strips
1/3 cup mayonnaise or plain greek yogurt
1/4 cup hot sauce (my favorite for this is Franks hot sauce)
1-1 1/2 cup panko bread crumbs
1 head romaine lettuce
1 carrot, chopped
2 stalks celery, chopped
blue cheese crumbles
blue cheese salad dressing
more hot sauce (you can't ever have too much)

Preheat oven to 400 degrees Fahrenheit. 

Get two small bowls, in one bowl mix the mayo/yogurt and hot sauce.  In the second bowl place the panko bread crumbs.  Pat dry the chicken with a paper towel and place chicken in the mayo/yogurt, hot sauce mixture.  Then place it in the panko and coat it completely.  Repeat with each piece of chicken and place them on a baking sheet coated with a light layer of cooking spray.

Bake the chicken for 12-15 minutes or until the center is no longer pink and juices run clear.

Meanwhile, prepare your salad.  Wash and chop the lettuce and toss with carrots and celery.  Divide onto two plates.

When the chicken is completely cooked, top each salad with chicken, sprinkle with blue cheese crumbles, and salad dressing.  Then add a few dashes of hot sauce, however much you prefer.  Enjoy.

There is no need for croutons with this delightful salad.  The panko gives the crunchiness and the chicken stays moist and is full of flavor.  Simply delicious!  I think I may have another contender for my favorite salad.

Cannoli Pie

Ever have one of those days where you just need something sweet to end the day?  Today has been one of those days, but I had no idea what to make.  So, I opened up the refrigerator and took a quick inventory.  There really wasn't much to choose from...  A lot of fruit, some ricotta cheese, and a few other odds and ends.  That ricotta stuck out, so I started searching for recipes.  When the picture of Cannoli pie popped up on my screen I knew that was it.  I am a sucker for cannolis, so we gave it a whirl.  Now when I get the urge for a cheesecake, I think this will be my  "go to" recipe.  Very similar texture and flavor, but also tastes just like a fresh cannoli.  Give it a try, you will love it too!

Cannoli Pie
15-oz ricotta cheese
14-oz sweetened condensed milk (1 can)
2 large eggs
1 tsp vanilla extract
1/4 tsp ground cinnamon
2 tsp lemon zest (optional)
1/2 cup miniature chocolate chips

1 prepared 9 inch shortbread crust

Preheat the oven to 350F.
In blender or food processor combine ricotta cheese, sweetened condensed milk, eggs, vanilla, cinnamon and lemon zest and blend until very smooth. Pour into prepared 9-inch pie shell. Sprinkle the top evenly with mini chocolate chips, but do not stir them in.
Bake for 40-45 minutes, until pie is set and jiggles only slightly when you push the edge of the pan.
Allow to cool completely before serving.

Serves 8.

Adapted from http://bakingbites.com/

Quick and Easy No Cook Pizza Sauce

I think I changed up this weeks menu plan more  than I have in a while.  It was all due to my forgetfulness and neglecting to get ingredients out of the deep freeze in order to thaw in time.  I think I'll need to begin leaving myself post it note reminders for next week.  Luckily, I have some favorite, quick and easy recipes that we can make things work out.

Although Deep Dish Pizza was on the menu we had so much leftover Naan bread that we thought we'd use that to make pizza on the grill.  All I can say, is it was a brilliant idea.   At the end of summer last year I purchased a pizza stone that we thought would work great on the grill, we finally tried it out, and it will now be used A LOT!

So, for today, I am sharing our favorite pizza sauce recipe.  I love the full rich tomato flavor that the tomato  paste gives, and without cooking too.  Just a few ingredients, a few minutes, and a blender, or immersion blender and you've got pizzeria style sauce that you will fall in love with too!

Quick and Easy No Cook Pizza Sauce

1 14 oz can reduced sodium diced tomatoes (I use a pint of home bottled tomatoes)
1 6 oz can reduced sodium tomato paste
2 tbsp olive oil
2 tsp dried oregano or 4 teaspoons fresh oregano
2 tsp sugar
1/2 tsp salt
2 tsp dried basil or 8 fresh basil leaves
1 clove garlic, minced

This is the easy part, dump it all in the blender, and pulse until it is combined.  Spoon it onto your pizza and prepare as usual.

It also makes a great dipping sauce for cheese sticks, as well as a sauce for meatball subs.

Smoky Almond Pesto

I'm really not even sure where to begin with this recipe.  I had a bunch of basil that needed to be used before it went bad, and my first thought was pesto.  I hadn't made pesto in a while and my girls usually eat it pretty well.  So, when I came across this recipe I knew I had to give it a try, and lucky for me I had all of the ingredients in my kitchen :)  I love when the stars align and that just works out.  

The smells that came from my food processor while making this pesto were really amazing!  I knew it would be a big hit with the family.  We simply tossed it with some cooked pasta, topped with cheese (the girls chose fresh Parmesan and I chose feta) and some oven roasted grape tomatoes.  Absolutely delicious!  My kids were a bit hesitant at first, but after one bite, each one ate 3 servings.  Everyone loved it.

 

Smoky Almond Pesto
1 lb pasta, any shape
1 clove garlic
1/3 cup Smokehouse Almonds
1 small bunch of basil leaves (about 2 cups) washed, and dried
6 tbsp extra-virgin olive oil
2 tbsp freshly grated parmesan cheese
Salt and freshly ground black pepper to taste

Bring a large post of lightly salted water to a boil.  Add the pasta and stir a few times to ensure that the pasta does not stick to itself.  Boil vigorously for the time recommended on the pasta package or until the pasta is tender.
While the pasta cooks, finely chope the garlic, almonds, and basil with a knife or in a food processor or blender.  Transfer the mixture to a serving bowl and stir in the oil, cheese, salt and pepper.
Drain the pasta and toss it in the bowl with the pesto.

Makes 4 servings


Oven roasted grape tomatoes
1 medium clamshell of grape tomatoes, washed and dried
2 cloves garlic, minced
3 tbsp olive oil
1 tsp dried basil
salt and pepper to taste

Preheat oven to 400 F.  Toss tomatoes, garlic, olive oil, basil, salt and pepper in a 9x13 pan.  Bake for 25-30 min.  Tomatoes will burst and slightly darken.  Top your pasta with tomatoes and enjoy.

Mickey's Favorite Key Lime Pie

Nothing says summer to me, like citrus.  The sweet, tart flavor can brighten even the coldest Utah winter day.  If you've been to Utah during the winter season you know that the air is not crisp and clean, it may be crisp, but it is not clean.  We spend a lot of time inside because the air quality is so poor.  We can escape the pollution, or inversion as it is referred to here, and visit my parents in the country, but that doesn't happen often enough. 
So, we get creative...  I tend to do a lot of that anyway... and find ways to bring summer into our house.  We are lucky to have south facing windows that allow a lot of sunshine and warmth to come in each morning and afternoon.  Because of the light that comes in we are known to gather in the spots that get the most sun and lay on the floor in the sun and read together or play games.  It is not the beach by far, but it does help to get through the long winters.

Of course food is another way we transport ourselves from winter to a more desirable climate.  Key lime pie is a favorite, it is quick, easy, and we typically always have the ingredients in the pantry and fridge.  This particular recipe comes from the Disneyland/Disney World cookbook.  My mom picked it up years ago when we were visiting Disneyland and this recipe has become our "go to".

Mickey's Favorite Key Lime Pie
1 can sweetened condensed milk,
4 egg yolks
6 tbsp key lime juice (I like to use one lime and the zest from that lime and use the key lime juice to get the 6 tbsp, it gives it a little more intense lime flavor)
prepared graham cracker crust or shortbread crust

Preheat oven to 250 F.  In a medium bowl, combine the sweetened condensed milk, and egg yolks.  Slowly add the lime juice and stir until well blended.  Pour the mixture into the prepared crust, and smooth out the top with a spatula.  Bake for 20 minutes.

Remove from the oven and let cool on a wire rack before transferring to the refrigerator. 

Cut in slices and top with whipped cream if desired.  Sit back, close your eyes and pretend you are on the beach with the sun warming you while you enjoy your pie.

Lunch Date with the Hubs and Bobby Deen

Friday afternoon the Hubs and I were able to attend a cooking class by Bobby Deen. I was so excited! I love the Deen's. Paula and her boys have been culinary inspirations to me throughout my adult life. I love their love of family, and gathering together in the kitchen. She is the kind of Mother I want to be. So, being able to learn from her son was truly an incredible experience and dream come true! We arrived early, hoping to get a decent seat.

We were one of the first to arrive and grabbed a seat right on the front row. There was nothing separating us from Bobby and the food, except the counter top. The perfect seats in my opinion :) The smells coming from the stove top were amazing. I was excited to taste his food too, how often do you get the opportunity to taste food made by a chef you find that inspiring!?! From the moment he walked in he was hilarious! Just kept us all laughing. The one request was that we ask lots of questions, questions about anything. Just as long as we didn't make him feel as if he was in an aquarium.

He told stories about his family, how his Mamma got started not only on the Food Network, but as a chef in general.  He told of the struggles she had with agoraphobia and not being able to even leave the house without it bringing on panic attacks.  He told of how she forced herself to overcome it, knowing she needed to provide for her boys after a divorce.  Listening to him talk about his Mamma and hearing the love, respect and pride he had for her was really heartwarming.  I really could have sat in that chair and listened to him for hours that day.  

 

When his class came to an end, we got to meet him, take pictures, and taste his food (that was the best part really).  He prepared a  Hearty Barley and Mushroom Soup. I am not a mushroom fan, I never have been, but when in a situation like this I was not about to pass up the opportunity to taste it.  I was surprised at how much I actually loved it!  On the way home we stopped and picked up the ingredients so I could make it and share the recipe with you all. 

And of course meeting Bobby, was awesome!  He was so personable, and easy to talk to.  I asked if he'd autograph my cookbook, and he did :)  We talked about a few of my favorite recipes in my book and he mentioned some of his favorites too.  It was fun to learn more about him.  Then we posed for a picture (which, unfortunately we didn't realize it was blurry until it was too late :(... But I have the memory, and the recipe, so I am one happy girl!)  Next time I meet him (wink, wink) I'll make sure the picture is clear.

We made this for our girls tonight, and paired it with some whole wheat dinner rolls (using my the recipe my friend Michele @ Sweet Luvin' in the Kitchen perfected), and key lime pie for dessert. I  had to have a little taste of spring/summer in there.  The soup, was just as delicious as Bobby had made.  The best part about this soup was the 160 calories per serving, and it is hearty, filling, and delicious.

 Hearty Barley and Mushroom Soup
Makes 6 servings

1 ounce dried porcini mushrooms
2 cups boiling water
1 tbsp olive oil
2 large portobello mushroom caps, chopped (6-7 ozs)
1 large leek (white and green part only), halved lengthwise, sliced, and rinsed well
2 ribs celery, chopped
1 carrot, chopped
1 32 oz container reduced-sodium chicken broth
3/4 cup pearl barley, rinsed
2 tbsp fresh dill, chopped
6 tbsp plain fat-free Greek yogurt

Place dried mushrooms in a small bowl.  Pour the boiling water over the mushrooms; let stand until softened, about 15 min.  Drain, reserving the soaking liquid, and coarsely chop.

Meanwhile, heat oil in a nonstick dutch oven over med-high heat.  Add portobello mushrooms, leek, celery, and carrot.  Cook, stirring often, until the vegetables become tender, 8-10 minutes.  Add broth, barley, and soaked mushrooms with their reserved soaking liquid; bring to a boil.  Reduce heat and simmer covered, until barley is tender, 40-45 minutes.  Stir in the dill.

Ladle soup into each of 6 serving bowls.  TOp each serving with 1 tbsp yogurt, serve at once.

Nutritional info: Per serving (generous 1 cup): 160 calories, 3 g fat (0 g saturated, 0 g trans), 0 mg cholesterol, 400 mg sodium, 27 g carbohydrate, 6 g fiber, 8 g protein.

recipe adapted from Diabetes in a New Light

 Our "version"turned out just like Bobby's.  It was so filling, one serving filled you up.  I can't wait to make this delicious soup over and over again.

Asian Chicken Kebabs

Tonight we made a double size dinner so we could take a meal to our neighbor who recently welcomed a new baby into their family.  It was so fun to meet him and welcome him into our neighborhood.  We were kind of scrambling to get everything done and packed up to take to them, that I totally forgot to take pictures of our meal tonight, so this post will just be links and recipes.  But trust me it was delicious!  Even the kids ate every bite. 

For the Kebabs we used this recipe from My Baking Addiction.  The kebabs were savory, had a nice little spicy kick, and full of flavor.  We added zucchini, and mushrooms to the kebabs (I had them in the refrigerator and they needed to be used), and it was a wonderful addition. 

Along with them we served Sweet and Savory Coconut rice from Our Best Bites.  I LOVE this recipe.  I substituted brown rice for the white and added more water to follow my rice cookers directions.  When the rice cooker beeped I added the chopped green onions and it was perfect!

For dessert, because you have to have dessert when taking meals to friends, we tried out another Our Best Bites recipe (love everything we've tried from them).  Apple Streusel Bars.  I love apple pie, and I think that I may have a new favorite.  So easy, and really delicious!.  All the flavor of an apple pie without all the fuss from the crust.  Next time I want an apple pie, I think this will make another appearance.