6.30.2009

spicy killer mac.

The first year we were married I made Killer Mac every week. And I did it the easy way - Velveeta Shells and Cheese and a can of Hormel turkey chili with beans. There is something so wrong and yet so right about that :) Since then I have expanded the recipe quite a bit.

1/4 cup onion, chopped
1/4 cup bell pepper, chopped
2 to 3 T jalapeno, chopped (if you like a kick)
1 can stewed tomatoes, liquid drained
1 lb. spicy sausage or 1/2 recipe for southwest chicken
2 T fresh cilantro, chopped (optional)

While the macaroni is cooking for Kennedy's mac and cheese, cook sausage in 1- 2 T olive oil in a skillet over med high heat.  When sausage is browned, move to a paper towel covered plate. Into the same skillet, add 1 t. olive oil and chopped onion and bell pepper.  Cook for 4 to 5 minutes, reduce heat to med low and add chopped jalapenos and one can drained stewed tomatoes.  When Kennedy's mac and cheese is complete, add spicy sausage and warm veggies to the mix.  Stir to combine and top with fresh chopped cilantro, if desired.  

xx.
val

6.28.2009

lori's deviled eggs.

My mom makes a mean deviled egg.  I have to resist eating all of them...in one sitting.  But I make sure to get my fair share before my brother polishes them off :)

12 eggs, hard boiled
1/2 c. mayo
4 t. apple cider vinegar
1 t. mustard
1 T horseradish
1/4 t. salt
1/4 t. pepper
paprika, for garnish

How to hard boil eggs: Place 12 eggs in a saucepan in a single layer.  Pour cold water over the eggs - just enough water to barely cover them.  Place on high heat until water is boiling.  Once water is boiling, remove from heat and cover.  Let eggs stand in hot water for 15 minutes.  Drain hot water from eggs.  Cool eggs by running cold water over them.  
Once eggs are cool, remove the shells from eggs.  Halve lengthwise.  Carefully remove the yolks.  Place yolks, mayo, vinegar, mustard, horseradish, salt and pepper in the food processor.  Blend well.  Spoon mixture back into hard boiled egg whites.  Sprinkle with paprika. 

If you need them to look fancy, spoon mixture into a plastic bag.  Snip a corner and squeeze the filling back into the eggs.  Sprinkle with paprika. 

xx.
val

6.25.2009

cheddar and chile egg casserole.

So I'm not always a RR fan, but this breakfast casserole has become a quick and easy staple in my kitchen when I need to make breakfast for a small crowd.

From: Everyday with Rachel Ray

Ingredients:

  • 3 tablespoons butter, melted
  • 5 large eggs, beaten
  • 1 cup cottage cheese
  • 1/2 cup shredded cheddar cheese
  • One 4-ounce can diced green chilies
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • Salt

Directions:

  1. Preheat the oven to 350°. Brush an 8-inch square baking dish with 1 tablespoon butter and set aside.

  2. In a medium bowl, whisk together the eggs, cottage cheese, cheddar cheese, chiles, flour, baking powder, 1/2 teaspoon salt and the remaining 2 tablespoons butter. Pour into the prepared dish and bake until set, about 35 minutes.


Some side notes from Emily:
For a crowd bigger than 4, double the recipe and make in a 9x13 pan. One addition I like is to add some cooked sausage or turkey sausage.


emily.

6.23.2009

double chocolate pizookie.

A pizookie is a pizza cookie- literally a warm, gooey, giant cookie with ice cream on top.  I made this yummy goodness healthier by using whole wheat flour and natural sucranat (natural, raw sugar cane) as opposed to processed white flour and sugar.  You can buy natural sucranat at whole foods stores or some farmers' markets.  It is more expensive, but also much better for you then refined sugars. 

2 c. whole wheat flour
1 1/2 t. baking soda
1 t. salt
1 c. butter, at room temperature
1 1/2 c. natural sucranat
1 t. vanilla
2 eggs, at room temperature
2/3 c. cocoa powder
3 T milk
2 c. chocolate chips

vanilla ice cream (suggested: Breyers)

Preheat oven to 375 degrees.  Spray a 9" pie plate with cooking spray.  In a medium sized bowl, sift together dry ingredients.  In another bowl, combine 1 cup butter, 1 1/2 c. natural sucranat, 1 t. vanilla, 2 eggs and 2/3 cup cocoa powder.  Blend together thoroughly.  Mix in dry ingredients in shifts to the wet ingredients.  I found that I needed to add 3 T milk to finish blending dry ingredients.  When the mix is completely blended, stir in 2 cups chocolate chips.  Pour batter into pie plate.  Bake for 15 minutes.  Serve warm topped with vanilla ice cream :)      

xx.
val

6.21.2009

meatloaf.


Happy Father's Day!  My mom's yummy meatloaf would make a great dinner to celebrate Dad! 

1 1/4 lb. ground beef or turkey (or meatloaf mix: ground chuck, veal and pork), defrosted
1 can fire roasted tomatoes
1 stalk celery, chopped
1/2 small onion, chopped
1 egg
2 T fresh parsley, chopped
1 T fresh thyme, chopped
1/4 t. salt
1/4 t. pepper
1/4 t. garlic powder
1/2 c. Italian style bread crumbs* (homemade or store bought- suggested: Progresso)
1/4 c. BBQ sauce** (homemade or store bought)

1/4 c. to a 1/2 c. BBQ sauce, reserve for top
1 bag frozen crinkle cut carrots
1 bag pearl onions

Preheat oven to 350 degrees.  Mix together all ingredients, except for the BBQ sauce reserved for the top.  Spray a 13 by 9 dish or roasting pan.  Shape meatloaf anyway you wish, but make sure you leave the top flat for BBQ sauce and room for the veggies around the edge.  Pour 1/4 cup water around the edge of the meatloaf.  Toss carrots and pearl onions into the reserved edge space.  Pour BBQ sauce over the top of the meatloaf.  Bake for 35 to 40 minutes.  Let rest five minutes before serving.  

*To make homemade bread crumbs, using dried out bread work well.  Bake a few pieces of dried out bread in the oven for 10 minutes.  Flip the bread after 5 minutes.  Let cool.  Use a food processor to make bread crumbs by pulsing a few times.  To make them Italian style, add 1/8 t. each garlic powder, dried thyme, dried oregano, and dried parsley.

**To make homemade BBQ sauce, combine 1 can tomato sauce, 1 clove garlic (minced), 1 T vinegar, 1 T Worcestershire, 1 T Dijon mustard, 1 T fresh lemon juice, and 1/4 c. brown sugar in a saucepan over med low heat.  Stir occasionally for 15 minutes.

xx.
val

6.19.2009

blue cheese dressing.

4 oz blue cheese, crumbled
1/2 c. sour cream
1/2 c. mayo
1/2 clove garlic, minced
1/2 t. pepper
1/2 t. apple cider vinegar
1/8 t. Worcestershire
half and half

Chunky blue cheese: Stir together all ingredients. Add half and half to thin out, if desired.

Smooth blue cheese: Put all ingredients into the food processor or magic bullet. Blend until smooth. Add half and half to thin out, if desired.

xx.
val

6.17.2009

asian slaw.


1/2 head red cabbage, chopped in 2" strips
1/2 c. carrots, shredded
1/4 c. craisins
1/4 c. candied walnuts or almonds*
2 scallions, chopped
2 T fresh mint, chopped
2 T fresh cilantro, chopped

Chop or shred ingredients as indicated.  Combine all ingredients in a bowl or serving platter. Toss with dressing to coat.  Store in refrigerator.

*To make the walnuts (or almonds), preheat your oven to 350. Spray a cookie sheet with cooking spray or lay down a piece of parchment paper. Spread one layer of nuts out evenly over the cookie sheet. Don't overcrowd the nuts or stack the nuts. Bake for 5 minutes in the oven. While nuts are baking, on the stove top mix together 1/8 c. honey and 1/8 c. brown sugar over med heat. When sugar is dissolved in the honey, add the baked nuts to the honey sugar mixture. Stir to coat. Turn the nuts out onto parchment paper to cool.

Dressing:
1/2 c. extra virgin olive oil
2 T red wine vinegar
2 T apple cider vinegar
2 T Dijon mustard
2 T honey
1 lime, juiced
1/2 t. salt
1/4 t. pepper

In a blender, combine all ingredients except olive oil. With the blender on low, slowly add extra virgin olive oil. Blend until fully combined.

xx.
val

6.15.2009

daddy's frozen mojito.


This recipe serves 2 big drinks and you will want to try it with a friend as soon as possible. Yes, it is that good!

4 to 6 sprigs of mint
1 1/2 to 2 c. crushed ice
1 lime, juiced
1 lime, zested
1/2 c. frozen limeaid concentrate
1/2 c. (4 oz) rum
1 c. sprite
extra lime and mint optional for garnish

Place all ingredients into the blender or magic bullet. Blend well. Garnish with mint sprigs or lime slices.

xx.
val

6.11.2009

cajun chicken and broccoli fettucine alfredo.

So this isn't the picture of healthy eating, but it sure is delicious!

1 lb. (16 oz) whole wheat fettucine
1 lb. (2 cups) broccoli, washed and cut into bite sized pieces
4 boneless, skinless chicken breasts, defrosted or fresh
4 T extra virgin olive oil
parmesan cheese shavings, for garnish

Cajun spice rub:
2 T salt
1 T pepper
2 T cayenne pepper
1 T chili powder
1 T paprika
1 T onion powder
1 T garlic powder

Alfredo sauce:
1/2 c. butter
4 T cream cheese
2 cloves garlic, minced
1 pint (2 cups) heavy cream 
1 1/2 c. parmesan cheese, grated
salt and pepper to taste

Cook whole wheat fettucine according to package directions.  In the last five minutes, add broccoli in a steamer basket to the top of the cooking pasta.  If you don't have a steamer basket, use a colander.  Drain broccoli and pasta.  Move to a serving bowl.

Combine all cajun spices in a shallow dish.  Roll defrosted or fresh chicken through the spice rub.  Heat 4 T olive oil over med high heat.  Cook chicken until internal temperature reaches 170 degrees and juices run clear.  Let rest five minutes.  Slice cajun chicken on a diagonal.

In a saucepan, over med low heat combine butter, cream cheese, minced garlic, heavy cream, and parmesan cheese.  Add salt and pepper to taste.  Pour over broccoli and pasta.  Toss with tongs to mix.  Top with cajun chicken.  Garnish with parmesan shavings if desired.   

xx.
val  
  


6.09.2009

raspberry vinaigrette dressing over strawberry and feta salad with candied walnuts.

Serves 2 big salads or 4 side salads.  

4 c. salad greens, washed and chopped (Suggested: Romaine, baby spinach, or arugula)
1/2 c. fresh strawberries, washed and diced
1/2 c. feta
1/2 c. candied walnuts or pecans*
2 pieces of chicken, optional
3 T olive oil
1 t. salt
1/2 t. pepper
 
In a bowl, combine washed lettuce, strawberries, feta and cooled candied walnuts.  Drizzle with raspberry vinaigrette dressing and toss to combine.  Divide onto plates.  Top with chicken, if desired.

Salt and pepper two pieces of defrosted or fresh chicken.  Cook in olive oil on the stove top over med high heat.  Chicken will be done when internal temperature reaches 170 degrees and juices run clear.  Let rest for 5 minutes.  Slice. 

*To make the walnuts (or pecans), preheat your oven to 350.  Spray a cookie sheet with cooking spray or lay down a piece of parchment paper.  Spread one layer of nuts out evenly over the cookie sheet.  Don't overcrowd the nuts or stack the nuts.  Bake for 5 minutes in the oven.  While nuts are baking, on the stove top mix together 1/8 c. honey and 1/8 c. brown sugar over med heat.  When sugar is dissolved in the honey, add the baked nuts to the honey sugar mixture.  Stir to coat.  Turn the nuts out onto parchment paper to cool.   

Raspberry Vinaigrette Dressing
1 c. extra virgin olive oil
1/2 c. fresh raspberries, washed
2 t. red wine vinegar
2 t. balsamic vinegar
1/2 t. salt
1/4 t. pepper

Place all ingredients except the olive oil in the food processor or blender.  Combine until smooth.  Add olive oil in a slow, steady stream while food processor or blender is still on.

xx.
val

6.08.2009

whole wheat bread.


This is a little time-consuming, but tastes great and it's really satisfying to bake your own bread! This recipe comes from the "Stirring Performances" cookbook from the Junior League of Winston Salem (one of my favorite cookbooks!).

Recipe:
4 cups whole wheat flour
1/2 cup light brown sugar, packed
2 (1-oz) packages yeast
3 tbsp. white sugar
1 tbsp. salt
1 1/2 cups water
3/4 cup milk
1/4 cups shortening
2 to 2 1/2 cups flour, unsifted

-Mix first five ingredients in the bowl of an electric mixer.
-In a small saucepan, heat water, milk, and shortening until warm and shortening is melted.
-Add liquid to dry ingredients and mix on low speed until moistened.
-Beat on medium speed for 2 minutes.
-Stir in 1 1/2 cups white flour, knead 10 minutes adding remaining 1 cup of flour as needed. (Use dough hook on mixer or knead white flour in my hand.)
-Place dough in greased bowl, turn to coat, and cover with a damp towel. Place bowl in warm oven with a pan of hot water. Let rise in oven for 1-1 1/2 hours.
-Beat dough down, divide in half, and place in 2 greased loaf pans. Dough should touch the ends of pans. Let rise for 40 minutes in warm oven.
-Bake at 350 for 35-40 minutes until bread tests done.


emily.

6.07.2009

cucumber citrus water.

After a day at the pool, I can't get enough of this refreshing, tasty water.

8 cups water
2-3 slices cucumber
2- 3 slices citrus of your choice- suggested: lemon, orange or grapefruit

Let cucumber and citrus of your choice sit in water for 2 to 3 hours before drinking.  Store in the fridge to chill or pour over ice.

xx.
val

6.04.2009

southwest caesar salad.

Paradise Bakery (like a Panera for you east coast girls) makes this yummy southwest chicken caesar salad.  I was craving it today so I made my own version of it.  Serves 2. 

3- 4 c. romaine lettuce, washed and chopped
1/2 recipe for southwest chicken
1/2 c. cheddar, cotija or monterey jack
1/2 c. tomato, diced
1/2 c. tortilla strips*

To assemble your salads each salad gets: 1 1/2 to 2 cups lettuce, 1 piece of chicken- sliced on the diagonal, 1/4 c. cheese of your choice, tomato and tortilla strips.  Drizzle with southwest caesar dressing.  

*I took the easy way out and used tortilla chip crumbles.  To make tortilla strips, preheat your oven to 400 degrees.  Brush olive oil over a whole wheat tortilla.  Sprinkle with salt and pepper.  Cut into strips- 1/4 inch by 2 inches.  Bake for 10 minutes.  

southwest caesar dressing:
1 t. paprika
1/2 t. cumin
1/2 t. chili powder

Stir together to combine.  The paprika gives the dressing a lovely orange color.  

xx.
val

6.02.2009

olive tapenade.

  
1 c. pitted olives (suggested Kalamata), rinsed
1/2 t. anchovy paste or 2 anchovy fillets, rinsed
2 T capers
1 clove of garlic, minced
1 T fresh lemon juice
2- 3 T extra virgin olive oil
1 T Dijon, optional 
1/4 c. sun dried tomatoes, optional

Finely chop the olives, anchovy fillets (if using), capers and sun dried tomatoes (if using).  You can use a food processor to chop ingredients if you wish.  Pulse a few times until you reach your desired consistency.  I like a chunky tapenade made with small pieces, but some like their tapenade smooth, like a paste.  Mince 1 clove garlic, add to other ingredients.  Add anchovy paste (if using), lemon juice, olive oil and dijon (if using).  Stir to combine.  

Serve with whole wheat pita chips, crackers or veggies.  Whole wheat pita chips- Cut pita bread into 8 sections.  Brush with olive oil.  Sprinkle with salt, pepper and dried rosemary.  Bake 6 to 8 minutes at 400 degrees.  

xx.
val


6.01.2009

grilled chicken sandwich with olive tapenade spread.

A little greek inspired sandwich.  The spread is made from leftover olive tapenade appetizer. Serves 4. 

4 boneless, skinless chicken breasts
1 t. oregano
1 t. basil
1 t. marjoram
1 clove garlic, minced
olive oil

feta 
8 whole wheat hamburger buns or 4 whole wheat pitas
lettuce, tomato, red onion, all optional
1 recipe for olive tapenade

Combine spices and minced garlic in a shallow pan.   Brush each piece of chicken with olive oil.  Roll through the spice mixture.  

To cook your chicken on the grill, clean your grill grate and spray it with cooking spray before lighting.  Or use a paper towel soaked with oil to grease the grill grate so the chicken does not stick.  Cook chicken for about 8 to 12 minutes.  Turn only once.  Chicken is done with internal temperature reaches 170 degrees.  Juices should run clear when you cut into it.  You can also cook on the stove top.  Add a little olive oil to your pan and cook over med or med high heat.  

To make the olive tapenade a spread, put a few tablespoons of tapenade into a food processor (or magic bullet) and process until smooth.  Spread on a toasted bun or pita.  Add chicken, feta and optional toppings. 

xx.
val