Sausage, Mozzarella and Broccoli with Shells

Ingredients:
2 T. olive oil
1 onion, chopped
3 sprigs thyme
coarse slat and ground pepper
2 garlic cloves, chopped
3 links spicy sausage, (3/4 lb total) casings removed
1 T. flour
1 can (28 oz) whole peeled tomatoes
8 oz medium shell pasta
1 bunch broccoli rabe, trimmed and coarsely chopped or use regular broccoli
6 oz. fresh mozzarella, cut into 1/2 inch pieces
1/4 c. Parmesan, grated

Directions:
Preheat oven to 400. In a large skillet, heat oil. Add onion and thyme; season with salt and pepper.
Cook, stirring occasionally, until onion is golden brown, 15 minutes (reduce heat if browning too quickly).
Add garlic and sausage. Cook, breaking meat up with a wooden spoon, until browned, about 5 minutes. Add flour and cook, stirring constantly, 30 seconds. Add tomatoes, breaking them up with spoon.
Cook sauce until slightly thickened, 5 to 8 minutes. Season with salt and pepper. Discard thyme.
Meanwhile, in a large pot of boiling salted water, cook pasta 4 minutes less than package directions. Add broccoli rabe to pot and cook 15 seconds. (If using broccoli cook for 1 minute.)
Drain pasta and broccoli rabe and return to pot. Stir in sausage mixture. Transfer to a 3 quart baking dish.
Top with mozzarella and Parmesan. Bake until bubbling, about 15 minutes.

Makes 4 servings. Total time 50 minutes.

Verdict:
When I made this I used broccoli not broccoli rabe. I also used just regular sausage. I did add a little bit of pepper flakes when I was cooking just to spice it up a bit since I didn't use spicy sausage. This was a good warm meal. You got to love when a meal is all mixed together in one container. I think when I make this again I will most likely either use spicy sausage or more pepper flakes.

Chicken, Lemon and Dill With Orzo

Ingredients:
4 c. chicken broth
1 T. butter
1 1/4 t. coarse salt
1/4 t. ground pepper
1 lb. chicken breast, cut into 1 inch slices
1 lb. orzo
2 c. feta, crumbled
1/4 c. fresh dill, chopped
2 t. grated lemon zest, plus 1 T. fresh lemon juice
1 c. parmesan, grated

Directions:
Preheat oven to 400. In a saucepan, bring broth, 3/4 c. water, butter, salt and pepper to a boil.
Combine chicken, orzo, feta, dill, lemon zest and juice in a 3 quart baking dish.
Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes.
Sprinkle parmesan on top and let stand 5 minutes before serving.

Makes 6 servings. Total time 50 minutes.

Verdict:
Yum. They say this is Greek, I don't know, I just know it is good. I didn't use the lemon zest. Blake is not a huge fan of lemon flavor so I just used the lemon juice and added a little extra for good measure. It was tasty and fast. Even though there is a lot of feta I don't think it is too much. It makes it creamy but if you are really leery about it you could decrease it. Blake doesn't share my love of feta but he thought it was good the way it was.

Creamy Pasta With Ham and Broccoli

Ingredients:
3/4 lb. broccoli trimmed and cut into florets
1 T. olive oil
coarse salt and pepper
6 oz. wide egg noodles
5 oz. cream cheese, room temperature
6 oz. thinly sliced deli ham, cut into 3/4 inch pieces

Directions:
Preheat oven to 425. On a rimmed baking sheet, toss broccoli, oil, 1/2 t. salt and 1/8 t. pepper. Roast until broccoli is tender and lightly browned, 15-20 minutes, tossing halfway through. Meanwhile, in a large pot of boiling salted water, cook noodles according to package directions.
Reserve 2 c. pasta water; drain pasta.
Return empty pasta pot to med-low heat.
Add cream cheese and 1 c. pasta water; whisk until smooth.
Add broccoli and ham and cook until hot. Gently fold in noodles. Thin sauce to desired consistency with more pasta water and season with salt and pepper.

Makes 4 servings. Total time 30 minutes.

Verdict:
I had low expectations for this meal. Lets just say it surpassed my expectations. It was good. Kind of like a creamy Alfredo sauce but with out the spices. Blake really liked it.

Soba Noodle Salad With Chicken

Ingredients:
3/4 lb. soba (Japanese buckwheat noodles)
1/4 c. soy sauce
2 T. rice vinegar
1 T. vegetable oil
1 t. sugar
1 garlic clove, minced
1 t. fresh ginger, peeled, finely grated
3/4 lb. cooked chicken, shredded
6 green onions, thinly sliced
2 1/4 c. red cabbage, thinly sliced

Directions:
In a large pot of boiling water, cook soba according to package instructions. Meanwhile in a large bowl, combine soy sauce, vinegar, oil, sugar, garlic, and ginger.
Drain soba, rinse with cold water, and drain again. Transfer to a bowl with soy mixture and toss.
Add chicken, scallions, and cabbage and toss to combine.

Verdict:
Even though when I was cooking this I knew it was a cold salad, when I first took a bite it still caught me off guard. When I was over the initial shock I enjoyed this quite a bit. It is super easy, and yummy.

Menu

Mon: Soba Noodle Salad with Chicken

Tue: Creamy Pasta with Ham and Broccoli

Wed: Chicken, Lemon and Dill with Orzo

Thur: Sausage, Mozzarella and Broccoli with Shells

Fri: Christmas

Red Beans with Andouille Sausage

Ingredients:
1 t. vegetable oil
1 lb. andouille sausage, halved lengthwise and cut into 1 inch pieces
1 onion, diced small
2 garlic cloves, finely chopped
1 bag (1 lb.) dried small red beans, soaked overnight and drained
coarse salt and pepper

Directions:
In a large saucepan, heat oil.
Add andouille; cook until fat is release and sausage is slightly golden in spots, 10-12 minutes. Using a slotted spoon, transfer to a plate.
Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add beans and 4 1/2 c. water; bring to a boil.
Reduce to a simmer, partially cover and cook until beans are tender, 1 to 1 1/2 hours, adding more water if necessary. Stir in andouille and heat through; season with salt and pepper. Serve.

Makes 4 servings. Total time 1 hour 20 minutes.

Verdict:
Some preparation is needed to make this soup. You have to soak the beans overnight which requires a little planning. I couldn't find andouille sausage so I substituted a cooked chicken sausage. You could also use kielbasa or another smoked sausage. This was a hearty soup. It would be good with cornbread as it has kind of a Southern feel. I would probably add a little red pepper flakes to give it a little kick.

Spinach and Gruyere Souffle

Ingredients:
2 T. butter, at room temperature, plus more for baking dish
1/3 c. plain dried breadcrumbs
5 c. packed spinach, trimmed and washed
2 T. flour
3/4 c. plus 2 T. whole milk
1/2 c. Gruyere cheese, grated
coarse salt and pepper
2 large eggs, separated , plus 2 large egg whites

Directions:
Preheat oven to 375. Butter a round 1-quart tall sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 T. water over med-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes.
Transfer to a strainer to cool; press to release liquid.
In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a past forms. Continue to cook until pale blond in color, 2 to 3 minutes.
Whisking, gradually add milk.
Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat.
Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 c. souffle base; pulse until blended.
Stir spinach mixture into remaining souffle base.
In a large bowl, using and electric mixer, beat 4 egg whites and pinch of salt on med-high until stiff peaks form (do not over beat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base.
Pour batter into prepared dish and bake until souffle is tall, browned and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.

Makes 8 servings. Total time 1 hour.

Verdict:
Souffle sounds so fancy, no? I was kinda excited to make this. Fancy cheese name, fancy food name, what is there not to be excited about? It came out of the oven all puffy and pretty and then it quickly deflated. Sad. The taste? It kinda reminded me of a soggy omelet. It was fancy but all together it was kinda...meh. If you can't find Gruyere cheese I would say a good substitute would be Swiss or Parmesan.

Tomato and Shrimp Pasta with Feta

Ingredients:
1/4 c. olive oil
1 onion, chopped
3 garlic cloves, minced
1 T. tomato paste
1 t. dried oregano
1 can whole peeled tomatoes (28 oz.)
1 can tomato sauce (15 oz)
1/3 c. kalamata olives, chopped
12 oz. penne pasta
1 1/2 lbs. large shrimp, raw, peeled and deveined
8 oz. feta

Directions:
Set a large pot of salted water to boil. In a medium saucepan, heat 2 T oil. Add onion and garlic.
Cook until soft, 5 minutes. Add tomato paste and oregano and cook until fragrant, 30 seconds.
Add tomatoes, tomato sauce, and olives. Cook, breaking up tomatoes wit a spoon, until sauce thickens, 10 minutes. Season with salt and pepper.
Meanwhile, cook pasta according to package directions. Drain.
Add 2 T. oil to pot and heat. Add shrimp and cook until opaque throughout, 1 to 2 minutes. Return pasta to pot and add tomato sauce; stir to combine. Serve pasta topped with feta.

Makes 4 servings. Total time 25 minutes.

Verdict:
Blake always asks if we can just have plain spaghetti and it always seems to tickle Gavin's fancy whenever we have noodles. I figured this would appease both with out have just plain spaghetti. The sauce was decent. You could make this with out the kalamata olives if you wanted, you would just want to add salt to substitute. Instead of frying the shrimp in a pan I placed them in a dish and covered them with feta and then broiled them until the feta was browned in spots and the shrimp were cooked through. I liked it like that.

Warm Green Bean and Potato Salad

Ingredients:
1 lb. red new potatoes
coarse salt and pepper
1 T. olive oil
2 garlic cloves, minced
4 slices bacon, cut into 1/2 inch pieces
1/2 lb. green beans, trimmed and cut into 1 1/2 inch lengths
1-2 T. lemon juice

Directions:
Boil potatoes in salted water until they are tender when pierced with a fork, 15-20 minutes.
Drain thoroughly. In a large skillet, heat oil.
Add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer potatoes to a dish.
Add bacon to skillet and cook until bacon is crisp. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes.
Add potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.

Makes 4 servings. Total time 30 min.

Verdict:
We were originally going to eat this for dinner by it self and then I decided at the last minute to make some chicken to go with it. It was good, but it was better as a side. The beans in it were really good. I think it has something to do with cooking them in bacon grease.

Sausage, Lentil and Kale Soup

Ingredients:

2 t. olive oil

8 oz. sweet Italian sausage, casings removed

2 celery stalks, thinly sliced

1 onion, diced

1/2 c. dried lentils

6 c. chicken broth

1 bunch kale, torn into bite size pieces

2 t. red wine vinegar

Directions:
In a large heavy pot or dutch oven, heat oil over med-high. Add sausage and cook, breaking up meat with wooden spoon, until golden brown, about 5 minutes.
Add celery and onion and cook until softened, about 5 minutes.
Add lentils, broth, and 1/2 c. water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentil and vegetables are tender, 25 minutes.
Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes.
Remove soup from heat, stir in vinegar, and season with salt and pepper.

Makes 6 servings. Total time 50 minutes.

Verdict:
Nothing tastes so good on a cold day as something warm and hearty. This soup had good flavor and filled us up with out seeming heavy. I liked this quite a bit, kale and all. Blake liked it but said he felt like a cow eating the kale. This kind of reminded me of zuppa toscana from Olive Garden, same theory anyways.

Menu

Mon: Sausage, Lentil and Kale Soup

Tue: Spinach and Gruyere Souffle

Wed: Warm Green Bean and Potato Salad

Thur: Tomato and Shrimp Pasta with Feta

Fri: Red Beans with Andouille Sausage

Chicken With Cauliflower and Parsley

Ingredients:
3 chicken breasts, cut in half to make them thinner
1 head cauliflower, cut into large florets
1/4 c. fresh parsley leaves, chopped
2 T. sherry vinegar
1 T. capers, rinsed
2 T. olive oil

Directions:
Preheat oven to 450. Heat oil in a large oven proof skillet over high heat.
Season chicken with salt and pepper. Cook chicken until browned on both sides.
Place cauliflower around chicken, turning to coat in pan juices; season with salt and pepper. Transfer skillet to oven and roast until chicken is cooked though and cauliflower is tender, about 20 minutes. Remove pan from oven and stir in parsley, vinegar, and capers.

Makes 4 servings. Total time 35 minutes.

Verdict:
This was alright. I didn't have any sherry vinegar so I looked up online to see what I could substitute. It said to use cooking wine, so I did. It had a winey flavor that I wasn't super keen on. I think a mixture of the cooking wine and capers is what did this in for me. Blake liked this and took it to work with him the next day. I just liked the brussles sprouts that I made to go with it. I will have to post that recipe because I thought I wouldn't like brussles sprouts...they kinda have a bad rap....but I do like them. I have made them twice this week already.

Roasted Shrimp With Spaghetti Squash

Ingredients:
1 med. spaghetti squash, halved lengthwise,
coarse salt and pepper
1 lb. uncooked shrimp, peeled and deveined
1 T. plus 1 t. olive oil
1 T. lemon juice
2 T. fresh parsley, chopped

Directions:
Preheat oven to 375. Season squash with salt and pepper. (Leave seeds in squash when cooking.) Place cut side down in a 9x13 baking dish.
Add 3/4 c. water and roast until tender when pierced with a knife, about 45 minutes.
Meanwhile, on a rimmed baking sheet, toss shrimp with 1 t. oil and season with salt and pepper.
Roast until cooked though, 8-10 minutes.
Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl.
Add shrimp and any cooking juices, lemon juice, and 1 T. oil; toss to combine.
Season with salt and pepper, top with parsley, and serve with lemon wedges.

Makes 4 servings. Total time 55 min.

Verdict:
I think I would have really liked this if the spaghetti squash was cooked more. I think I took it out prematurely and so it was a little crunchy. I have never eaten spaghetti squash before but it was cool. I will most likely try this again to see if I have better results.

Pappardelle With Carmalized Onions

For the onions:
3 T. butter
7 medium yellow onions, halved lengthwise and sliced 1/4 inch thick
1 t. coarse salt
1 T. sugar

For the pasta:
9 oz pappardelle or wide egg noodles
2 T. olive oil
2 garlic cloves, thinly sliced
1/4 c. lemon juice
1/2 c. parsley, chopped

For the onions:
In a large heavy pot, melt butter. Add onions and salt.
Cook, stirring often, until softened and just beginning to brown, 35 minutes.
Reduce heat to med.
Add sugar and cook, stirring often to scrape up any browned bits stuck to bottom of pot, 35 to 40 minutes. (Lower the heat if bottom of pot begins to burn.)
When done the onions should be a deep golden brown and have the consistency of jam.

For the pasta:
Cook pasta in boiling salt water according to package directions.
While pasta is cooking, heat oil in large skillet. Add onions and garlic and cook, stirring frequently until garlic is fragrant, 1 minute.
Remove 1 1/2 c. pasta water from pot and add to skillet. Drain pasta and add to skillet.
Cook, tossing, until liquid reduces to create a sauce that coats pasta, about 3 minutes.
Add lemon juice and toss. Serve pasta topped with parsley.

Makes 4 servings. Total time for onions 1 1/4 hr. Total time for pasta 20 minutes.

Verdict:
This was not bad. I don't think that it would fall under my favorite but it was still good for being so simple. I made some stuffed mushrooms to go with it. They were so good. So good.

Roasted Vegetable Lasagna

Ingredients:
14 plum tomatoes (about 3 lbs. total), halved lengthwise
1/4 c. olive oil, plus more for baking dish
1 t. dried oregano
3 garlic cloves, thinly sliced
coarse salt and pepper
1 med. butternut squash, peeled, seeded, and sliced 1/4 inch thick
3 bunches (about 2 1/2 lbs. total) spinach, trimmed and washed
1 container whole milk ricotta (15 oz.)
1/2 c. parmesan, grated
1 egg
1/4 t. ground nutmeg
9 to 12 no boil lasagna noodles
1 lb. fresh mozzarella, cut into pieces

Directions:
Preheat oven to 400, with racks in upper and lower thirds. On a rimmed baking sheet, toss tomatoes with 2 T. oil, oregano and two-thirds the garlic; season with salt and pepper. Brush another rimmed baking sheet with 1 T. oil.
Arrange squash in one layer; season with salt and pepper.
Roast squash until tender, about 20 min. Cook tomatoes until slightly shriveled, about 40 min., rotating sheets halfway through.
Puree tomatoes, in a blender; set aside.
Heat 1 T. in a large skillet. Add remaining garlic and cook, stirring, 30 seconds.
Gradually add 2 lbs. spinach and toss until wilted, about 4 minutes.
Transfer spinach to a strainer and press to release liquid. When cool, chop and season spinach with salt and pepper.
Mix ricotta, 1/4 c. parmesan, egg and nutmeg in a large bowl until smooth.
Lightly oil a 9x13 inch baking dish with oil.
Spread one quarter the tomato sauce in dish, top with 3 to 4 noodles, breaking to fit as needed. Top with half the ricotta mixture, half the squash, one quarter the tomato sauce, and 3 to 4 noodles. Top with remaining ricotta mixture, cooked spinach, one quarter the sauce, and 3-4 noodles. Top with remaining sauce, 1/2 lb. mozzarella and 1/4 c. parmesan.
Set rack in middle of oven and bake lasagna on a rimmed baking sheet until golden brown, 30-35 min. Let lasagna cool 15 min. before serving.

Makes 6 servings. Total time 1 hr. 40 min.

Verdict:
When I told Blake that we were having a vegetable lasagna he asked if we could add meat. Silly boy. This was not bad. I liked it. I am not sure I liked it enough to make it a lot because it does take time but I am glad that I tried it.

Salmon With Pesto Butter

Ingredients:
1 fillet of salmon
1/4 c. pesto
6 T. butter, cut into slices
2 t. dried or fresh dill
2 t. dried parsley flakes
squirt of lemon juice
salt and pepper
optional ingredients:
fresh sliced lemons, onion cut in to wedges

Directions:
Preheat oven to 400.
Season salmon with salt and pepper.
Spread pesto over salmon and place butter evenly on top.
Sprinkle dill and basil and squirt with lemon juice. If using lemon slices or onion place those on top too.
Make a foil packet and place fish in. Seal foil packet and place on cookie sheet.
Cook until fish flakes easily with fork.

Total time 45 min.

Verdict:
When I was working in the Costco deli we used to make this. This is really the only way that we eat salmon at our house. We love it.

I'm Back

Boy that was longer than expected. We unpacked. I got strep, again. But I am ready to cook and stretch my recipe fingers again. So with out further hold ups, on to the menu.

Mon: Salmon with Dill and Pesto Butter

Tue: Roasted Vegetable Lasagna

Wed: Pappardelle With Caramelized Onions

Thur: Roasted Shrimp With Spaghetti Squash

Fri: Chicken With Cauliflower and Parsley

Just A Week

We moved into the new house.
We are surrounded by boxes.
I may make a fort.
See you in a week.

Chicken and Wild Rice Soup

Ingredients:

3/4 c. dry wild rice, rinsed

2 strips bacon, diced

8 oz. button mushrooms, sliced

1/2 c. onion, diced

1/4 c. carrot, diced

1/4 c. celery, diced

1/4 c. flour

2 T. dry sherry

4 c. chicken broth
2 c. cooked wild rice

2 c. cooked chicken, shredded

2 t. fresh thyme

1/2 c. whole milk

1/2 c. heavy cream

1/4 c. sour cream

salt and pepper to taste

green onions, sliced

slivered almonds, toasted

Directions:

Prepare wild rice according to package directions.

Saute bacon in a large pot until crisp. Drain on a paper towel-lined plate.

Add mushrooms to drippings and saute over med-high heat until soft, 5 minutes. Reduce heat to low and add onion, carrot and celery; cover and sweat until onion is translucent, about 5 minutes. Remove lid and increase heat to medium.

Stir in flour and cook 1 minute. Deglaze with sherry, scraping up bits of bottom of pot, then add broth, cooked rice, chicken, and thyme. Bring to a boil, reduce heat to med-low, and simmer 10 minutes.

Finish soup with milk, cream, sour cream, reserved bacon, salt, and pepper; gently simmer 1 minute to heat through. Garnish with green onions and toasted almonds.

Makes 8 cups. Total time 45 minutes + cooking rice

Verdict:

I love wild rice. I think I started when my Mom married my step dad Steve. I don't remember eating it before then but...here nor there. I thought this soup would rock my world. It didn't. I think if I am going to spend the time making wild rice I will just eat it by itself, because I like it that much.

Chicken With Paprika Sauce

Ingredients:
4 boneless skinless chicken breast, cut crosswise into 1/2 inch strips
2 T. sweet paprika
coarse salt and pepper
2 T. butter
1 onion, finely chopped
4 plum tomatoes, cut into 1/2 inch dice
1/2 c. sour cream

Directions:
Toss chicken in a bowl with 1 T. paprika, 1 1/2 t. salt, 1/4 t. pepper. Heat 1 T. butter in a large skillet. Add chicken; cook, tossing occasionally, until opaque throughout. Transfer to a plate.
Heat remaining tablespoon butter in the same skillet. Add onion; cook, stirring and scraping up browned bits from bottom of pan, until softened, 5-6 minutes. Add remaining tablespoon paprika, and cook, stirring, 30 seconds.
Add tomatoes and 3/4 c. water; cook until saucy, 4 to 5 minutes. Return chicken and any accumulated juices to skillet.
Stir in sour cream, and cook just until heated through (do not boil). Season with salt and pepper.
Serve with egg noodles.

Makes 4 servings. Total time 30 minutes.

Verdict:
I think this is so yummy. When I first read the recipe I was a little apprehensive. Don't be apprehensive it is good.

Turkey Burger With Roasted Poblano and Onions

Ingredients:

1 poblano chile

4 t. vegetable oil

1 large onion, halved and thinly sliced lengthwise

coarse salt and pepper

1 1/4 lbs turkey, ground

4 slices sharp cheddar cheese

2 t. butter, room temperature

4 buns, split

Directions:

Over a gas flame or under the broiler, roast chile until charred, about 10 minutes, turning frequently. Place in a bowl and cover tightly with plastic wrap. Let chile steam for 20 minutes.

Rub chile with a paper towel to remove skin. Remove seeds and stem.

Slice chile into strips and return to bowl.

Heat oil in a large skillet and cook onions, seasoning with salt and pepper, until soft and translucent about 10 minutes. Add onion to bowl with chile and stir to combine.

Form ground turkey into four 4-inch wide patties and season with salt and pepper. Heat a large skillet over med-high heat. Add 2 t. vegetable oil and swirl to coat. Working in batches, cook burgers 2 minutes. Flip, top each with cheese and cook until cooked through, about 4 minutes more.

Meanwhile heat broiler. Butter inside of buns and place on a baking sheet buttered side up. Toast under a broiler. Place burgers on buns and top with onion and chile mixture.

Makes 4 servings. Total time 50 minutes.

Verdict:

I think these are yummy. The poblano gives the mixture a little kick, not a lot. I think these are a nice switch up from regular burgers.

Stovetop Mac and Cheese

Ingredients:

3 T. butter

1/4 c. onion, finely chopped

1/3 c. flour

salt

4 c. whole milk

1/8 t. cayenne pepper

3/4 lb. small shell pasta or elbow macaroni
4 c. sharp cheddar cheese, grated

1 t. Dijon mustard

1 t. Worcestershire sauce

Directions:
In a medium saucepan, melt butter. Add onion and cook until softened, about 4 minutes. Add flour and 1/2 t. salt; cook, stirring frequently until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.

Whisking constantly, pour in 2 c. milk; add 2 more cups milk and cayenne and whisk until smooth.

Cook mixture, stirring constantly along bottom of pan, until boiling, 6-7 minutes. Reduce heat to low.

Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two fingers, about 10 minutes.

Meanwhile, in a large pot of boiling water cook paste until al dente. Drain thoroughly and return to pot.

Remove sauce from heat and let cool 10 minutes. Quickly whisk in cheese, mustard and Worcestershire. Pour cheese sauce over pasta and stir to coat.

Makes 6 servings. Total time 55 minutes.

Verdict:

I followed this recipe exactly as it said and my mac and cheese still turned out slightly grainy. The flavor was good I just didn't care for the texture.

Menu

Mon: Stovetop Mac and Cheese

Tue: Turkey Burgers With Roasted Poblano and Onions

Wed: Paprika Chicken

Thur: Winter Chicken and Wild Rice

Fri: Pork Loin French Dip with Jus

Meatloaf Sandwiches with Tomato Bacon Relish

For the meatloaf:
see here

For the relish:
2 strips bacon, chopped
1/2 c. onion, chopped
1/4 c. brown sugar
1/4 c. prepared yellow mustard
1/4 c. ketchup
1/2 c. tomatoes, seeded, diced

Directions:
Saute bacon until crisp in a frying pan. Add onion and saute 3 more minutes.
Stir in sugar, mustard, and ketchup.
Add tomatoes and simmer 1 minute.
Serve meatloaf sandwich style on toasted french bread with relish and lettuce as toppings.

Makes 1 c. relish. Total time 15 minutes.

Verdict:
When I make this relish I cook the bacon until it is almost burnt. The bacon softens up when you add the tomatoes. I also use more bacon than what it calls for. I like bacon so I feel like more is always better. I think this relish is so good. I like it a lot. When I make it with leftover meatloaf it makes it seem like it is a new meal.

Fried Ravioli

Ingredients:
1 c. fine bread crumbs (purchased)
1/4 c. Parmesan, grated
1 T. paprika
3 eggs
3 T. milk
1 pkg. frozen ravioli (9oz.)
3/4 c. flour
4 c. vegetable oil
1 jar purchased marinara sauce for dipping
parsley, minced

Directions:
Combine crumbs, Parmesan, and paprika in a resealable plastic bag. Beat eggs and milk together in a bowl.
Dredge ravioli first in flour, dip in egg wash, then coat in the bread crumbs. Chill on a rack for 15 minutes.
Heat vegetable oil to 360 degrees in a high sided pot.
Fry ravioli in batches until golden, 2-3 minutes. Drain on paper towels. Serve with sauce; garnish with cheese and parsley.

Makes 20 ravioli. Total time 30 minutes.

Verdict:
This is super simple to make. Quick and easy and it tastes good.

Meatloaf

Ingredients:
2 lbs. ground beef
1 t. salt
2 eggs
16 saltine crackers, crushed
1 onion, chopped (or dried onion)
1 t. Worcestershire
1/2 can tomato soup

Directions:
Preheat oven to 350.
Combine all ingredients in a bowl being sure not to over mix.
Place mixture into a bread pan.
Cover the meatloaf with the remaining tomato soup.
Cook for 1 1/2-2 hours or until internal temperature reaches 175 degrees.

Total time 15 minutes + cooking time

Verdict:
Blake loves this meatloaf and I normally have all of the ingredients on hand. Win/win.

Tamale Corn Cakes With Carnitas

For the corn cakes:
3 cups water
1/2 c. cornmeal
1/3 c. masa harina
3 c. fresh corn kernels, pulsed in a food processor
1 c. Parmesan, grated
1/2 t. cayenne
salt to taste
2 eggs, lightly beaten with 1 T. milk
1/2 c. flour
1/2 c. vegetable oil

For the carnitas:
1/4 c. ketchup
2 T. apple cider vinegar
2 T. prepared yellow mustard
2 T. brown sugar
1 T. Worcestershire sauce
1/2 t. cayenne
3 c. leftover cooked meat (pork, rotisserie chicken)

For the corn cakes:
Lightly coat a 9x13 baking dish with nonstick spray.
Simmer water in saucepan. Whisk cornmeal gradually into water then whisk in masa harina. Stir in the corn and cook until mixture is thick and smooth, about 5 minutes. Off heat, add Parmesan, cayenne, and salt.
Spread mixture into prepared baking dish and chill for 1 hour. When firm, cut into cakes using a biscuit cutter.
Dip cakes into the egg mixture, then dust with flour. Fry in oil in a saute pan, browning on both sides. Transfer cakes to a paper lined plate and serve.

For the carnitas:
Simmer all ingredients (except meat) in a skillet over medium heat for 5 minutes.
Add meat; cook until hot.

Makes 10-12 corn cakes and 3 c. carnitas. Total time 1 hour + chilling.

Verdict:
When I made these I forgot to put the corn in the food processor. I also don't think I cooked them long enough so when I was cutting them they didn't hold their shape so I just molded them with my hands. It seemed to work out pretty well. When I was cooking these I expected them to be dense. When we ate them they were hollow in the middle. Blake and I both liked these. We were not really a fan of the carnitas. It was a little too sweet for our liking.

Reuben Egg Roll Wraps

Ingredients:
1 1/2 c. sauerkraut, drained
1 1/2 t. caraway seeds
juice of 1/2 a lemon
6 oz. corned beef, thinly sliced, cut into strips
4 oz. swiss cheese, thinly sliced, cut into strips
1 egg, lightly beaten with 1 T. water
8 egg roll wrappers
2 T. prepared yellow mustard
1 c. vegetable oil
purchased thousand island dressing

Directions:
Saute sauerkraut and caraway in a skillet. When most of the moisture has evaporated and sauerkraut begins to brown, stir in lemon juice; set aside. Prepare corned beef, cheese and egg wash.
Arrange an egg roll wrapper on a work surface with a corner toward you. Brush edges with egg wash. Place a strip of cheese on the wrapper about 1" above the bottom corner, then top with strips of beef and about 3 T. sauerkraut; drizzle with mustard.
Fold the bottom corner up over the fillings to enclose, fold in the sides, then roll to the top corner of the wrapper. Repeat with remaining wrappers and filling.
Heat oil in a large skillet. Add half the egg rolls and fry on all sides until brown and crisp, 5-7 minutes; drain on paper towels while frying remaining rolls. Serve egg rolls with thousand island dressing for dipping.

Makes 8 egg rolls. Total time 30 minutes.

Verdict:
I saw these and thought "this is a perfect way to use up my leftover corned beef." I was a little worried about Blake liking them. He doesn't like sauerkraut, he doesn't really like swiss, and he doesn't like reubens. I figured it was going to be a hard sell. Guess what? He liked them. Crazy but true. I liked them too.

Menu

Mon: Reuben Egg Roll Wraps

Tue: Tamale Corn Cakes With Carnitas

Wed: Meatloaf

Thur: Fried Ravioli

Fri: Meatloaf Sandwiches

Desert: Dreamy Cream Horns

Chicken Tetrazzini

Ingredients:
1 c. celery, sliced thinly
1/2 c. onion, diced
4 T. butter
8 oz. button mushrooms, sliced
1 c. green bell pepper, diced
1/2 c. flour
2 c. milk
1/2 lb. sharp cheddar, shredded
1 jar pimiento (4 oz.), diced
2 T. Worcestershire sauce
1 1/2 t. salt
1 t. red pepper flakes
1 t. garlic, minced
1/2 t. pepper
1/8 t. ground nutmeg
1/4 c. dry sherry
2 c. cooked chicken, diced
1 1/2 c. slivered almonds, toasted and divided
8 oz. spaghetti, cooked and drained
1/4 c. Parmesan, shredded

Direction:
Preheat oven to 375. Coat a 3 qt. baking dish with nonstick spray.
Saute celery and onion in butter in a large saucepan, 3 minutes. Add mushrooms and bell pepper, cook 3 minutes more. Blend in flour; add milk, stirring constantly until thickened. Add cheddar, pimiento, Worcestershire, salt, red pepper, garlic, pepper, and nutmeg, stirring to melt cheddar. Stir in sherry.
Add chicken, 3/4 c. almonds, and spaghetti to the saucepan; transfer mixture to the prepared baking dish.
Mix the remaining 3/4 c. almonds with Parmesan; sprinkle over top of spaghetti mixture.
Bake tetrazzini, uncovered, until bubbly, about 15-20 minutes.

Makes 8 servings. Total time 1 hr. 15 min.

Verdict:
Eeew. Not good. I didn't even want to eat leftovers.

(Teri-the lady that made the tetrazzini must have had a better recipe than me. I couldn't steal any man with this.)

Caramel Corn

Ingredients:
3 bags of popped microwave popcorn
2 sticks of butter
1 cup corn syrup
1 can sweetened condensed milk
1 1/2 cups brown sugar
1/2 cup white sugar

Directions:
Combine all ingredients together in a pot (except popcorn) and bring to a boil.
Boil until it reaches a soft ball stage on a candy thermometer.
Pour mixture over popcorn and mix together well.

Total time 30 minutes. Serves a lot.

Verdict:
My friend Cathy used to make this for me. She would send a bag home with me and I would eat it all myself. Because it is gooey, sticky, yummy goodness. If you are one of those people, like Blake, that like crunchy popcorn then this is not for you. But you "only like crunchy caramel corn popcorn eaters" are silly. That being said...when I asked Cathy for the recipe this was included in the directions and I thought it was funny.

"If you're feeling a whole lot of love for your family, it helps if you try to sift out the kernels that didn't pop before you pour the caramel over it."

Black Bean Chorizo Chili With Cheddar Cornbread

For the chili:
2 t. olive oil
1 green bell pepper, chopped
1 onion, chopped
1 jalapeno, seeded and minced
12 oz. ground chorizo sausage
2 t. garlic, minced
12 oz. beef broth
3 cans black beans, rinsed, drained (14.5oz each)
1 can diced tomatoes (28oz)
2 t. ground cumin
1/2 c. fresh cilantro, chopped
1/4 c. lime juice

For the garnish:
1 avocado, chopped
1 roma tomato, chopped
1/2 c. sour cream

For the cornbread:
1 c. flour
1 c. yellow cornmeal
1/4 c. sugar
1 T. baking powder
1/2 t. salt
2 eggs
1 c. milk
2 T. butter, melted
3/4 c. sharp cheddar, diced

For the chili:
Heat oil in a large pot over medium heat until it shimmers.
Cook bell pepper, onion and jalapeno in hot oil until onion is soft, about 5 minutes. Add chorizo and garlic. Cooked until chorizo is cooked though, about 5-7 minutes.
Stir in beef broth. Reduce heat to med and simmer until liquid is reduced by half. Add beans, tomatoes, and ground cumin. Simmer 5 minutes.
Remove from heat and stir in cilantro and lime juice.
Serve with garnish and cornbread.

For the cornbread:Preheat oven to 425.
Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl.
Combine eggs and milk. Stir into dry ingredients. Stir in melted butter and cheddar into mixture just until combined.
Pour batter into a greased 9 inch cake pan. Bake until cornbread is lightly browned and top springs back when touched, 20-25 minutes.

Makes 8 servings. Total time 40 minutes.

Verdict:
Don't you just love chili on a cold day? Add a Mexican twist and you have some good grub. The cilantro and lime juice in the chili really made all the difference. I couldn't find uncooked chorizo so I used already cooked (it looked like sausage links). The cornbread was good too. We made some honey butter to have with it.

Caramel Pecan Tart With Chocolate Sauce

For the dough:
Cream; Add:
1 stick butter, softened
1/4 c. sugar
1 egg yolk
1/2 t. vanilla extract
1 1/4 c. flour
1/4 t. salt
minced zest of 1/2 an orange

For the filling:
Bring to a boil; Add and fold in:
1 1/2 sticks butter
3/4 c. brown sugar
1/3 c. light corn syrup
3 T. sugar
3 T. heavy cream
1/2 t. salt
1 1/2 c. pecan halves, toasted

For the chocolate sauce:
Simmer; Pour over:
1/3 c. heavy cream
1 T. light corn syrup
3/4 c. semisweet chocolate chips

For the crust:
Coat a 9 inch tart pan with nonstick spray. Line a baking sheet with foil.
Cream one stick of butter and sugar in bowl with a hand mixture until light. Add yolk and vanilla, beat until combined, then add flour, salt and zest. Mix just until a dough forms.
Press dough evenly into tart pan, trimming excess from the edges. Chill until firm, 30 minutes.
Preheat oven to 350.
Place tart on prepared baking sheet and bake until crust is dry to the touch but hasn't begun to brown, 12-14 minutes. Remove from oven and cool slightly.

For the filling:
Mix all ingredients for filling in a pan except for pecans and bring to a boil. Boil until it reaches 240 degrees on a candy thermometer. Off heat stir in pecans.
Pour mixture into tart shell, return to the oven and bake until filling is bubbly and crust is brown, about 20 minutes. Let tart cool completely before slicing.

For the sauce:
Simmer cream and corn syrup for the sauce in a small saucepan. Pour mixture over chocolate, let stand 2 minutes and then whisk until smooth. Serve tart with chocolate sauce over top.

Makes one 9 inch tart. Total time 1 1/2 hours + cooling.

Verdict:
Oh this was so good. I had to give away the remainder so I wouldn't eat it all. Because I would. Every last bite. It tastes like a turtle candy bar. Good.

Pot Stickers With Soy Sesame Dipping Sauce

For the pot stickers:
8 oz. napa cabbage, finely shredded (about 3 cups)
1 T. kosher salt
8 oz. ground pork
2 T. fresh ginger, minced
1 green onion, thinly sliced
2 t. soy sauce
2 t. dry sherry
1 t. kosher salt
1/2 t. sugar
2 T. sesame oil, divided
30 won ton wrappers

For the sauce:
1/4 c. soy sauce
2 T. rice vinegar
2 T. water
1 1/2 t. sugar
1/4 t. sesame oil
1 T. green onion, thinly sliced

For the pot stickers:
Toss cabbage with 1 T. salt. Let sit for 30 minutes. Rinse cabbage and squeeze dry. Combine with pork, ginger, green onion, soy sauce, sherry, 1 t. salt and sugar in a bowl.
Make filling in to balls using 2 t. per ball. Place balls on baking sheet and refrigerate for 30 minutes.
Using won ton wrappers wet all sides of wrapper using water. Place ball in center and fold wrapper over ball to make a triangle. Push down on sides to seal. Fold up two sides and then remaining third side to completely enclose. Place filled dumplings on cookie sheet.
Heat 1 T. sesame oil in skillet. Place half of the dumplings in pan and fry for 3 minutes. Carefully add 1/4 c. water and cover pan, reduce heat to low, and steam for 6-7 minutes.
Uncover pan, raise heat to medium high and cook until bottoms are crisp, about 3 minutes. Repeat pan frying with remaining dumplings, adding 1 T. oil and another 1/4 c. water.

For the sauce:
Heat all ingredients in a saucepan until sugar is dissolved. Transfer to bowl for dipping.

Makes 30 pot stickers. Total time 2 hours (with chilling time included)

Verdict:
I love that I made something that you normally think you can only get at restaurants. They tasted exactly what I thought they should taste like. Blake says he would like them with a little less ginger.

Ham, Asparagus and Swiss Cheese Crepes With Mustard Sauce

For the crepes:
2 eggs
1 1/4 c. milk
1 c. flour
2 T. vegetable oil
1/4 t. kosher salt

For the filling:
8 oz. cooked ham, chopped
1 c. shredded swiss cheese
1 lb. fresh asparagus, trimmed and cut in half

For the sauce:
4 T. butter
1/4 c. flour
1 c. chicken broth
1 c. milk
1/4 c. stone ground mustard

For the crepe:
Combine all ingredients in a large bowl using a hand mixer on low speed. Scrape sides of bowl and mix on high until ingredients are thoroughly combined, about 10 seconds. Cover batter and chill at least 1 hour or up to 24 hours.
Heat a 10-inch nonstick skillet over med heat for 2-3 minutes.
Spray bottom of skillet with nonstick spray. Measure 1/4 c. of batter; pour it to the side of the skillet . Immediately twirl skillet to coat bottom.
Cook crepe until edges begin to brown about 1 minute. Loosen with a spatula. Gently flip crepe and cook another 20-30 seconds. Continue cooking crepes, coating pan with nonstick spray for each one.
Place filling in crepes and place on baking sheet seam side down. Bake at 400 until cheese has melted about 15-20 min.

For the sauce:
Melt butter in a sauce pan over medium heat. Whisk in flour; cook about 1 minute. Whisk in broth and milk; bring mixture to a boil. Reduce heat to medium and simmer sauce for 3 minutes. Whisk in mustard, salt and pepper; simmer to heat through. Serve over crepe.

Makes 10 crepes. Total time 40 minutes + chilling + cooking.

Verdict:
The crepes were good. They were pretty easy to make once I got the hang of it. I guess when I imagine crepes I imagine sweet yummy goodness so adding ham and cheese and a mustard sauce kinda put me through a loop. They were not bad. The sauce was kind of rich and a little too thick for me so I added some water. Next time I make them I will have them with strawberries and whip cream.

Asian Chicken Rolls With Plum Sauce

Sorry this is a little out of order.For the rolls:

1/3 c. green onions, chopped
6 T. cilantro, divided
1/2 t. ground ginger
1 lb. boneless, skinless chicken breast, cubed, uncooked
2 T. soy sauce
1 t. chili garlic sauce
1 egg, separated
1/2 c. canned water chestnuts, chopped
1 sheet purchased puff pastry
1 tsp. each white and black sesame seeds

For the sauce:
1/2 c. plum jam
2 T. lime juice
2 T. water
1 T. ketchup
1/4 t. each salt and red pepper flakes

Directions:
Preheat oven to 400. Line baking sheet with parchment paper.
In a food processor mince green onions, 3 T. cilantro and ginger. Add chicken, soy sauce, chili garlic sauce, and egg white. Pulse until coarsely chopped. Transfer to a bowl and fold in water chestnuts.
Roll pastry on floured work surface to 14-inch square then half lengthwise. Divide chicken mixture between portions of dough, spreading along the bottom edge of each piece of pastry.
Roll to enclose filling and transfer to baking sheet, seam side down.
Beat egg yolk and 1 T. water, brush onto logs, then sprinkle with sesame seeds.
Bake until golden, about 20-25 minutes, let cool slightly, then slice each log into 1-inch pieces.
Simmer all sauce ingredients in a sauce pan over medium heat for 5 minutes. Let cool and then stir in remaining cilantro.

Makes 30 1-inch rolls. Total time 1 hour.

Verdict:
I enjoyed these quite a bit and the sauce that goes with them is yummy. They are fast to make. It is like take out at home. I made the mix in the morning and then put them together right before dinner time. I think I will cook them a little longer next time just to make them a little extra crispy. On a side note, I forgot to add water chestnuts. They were still good so if you don't like water chestnuts go without.

Menu

Mon: Black Bean Chorizo Chili

Tue: Chicken Tetrazzini

Wed: Asian Chicken Rolls With Plum Sauce

Thur: Crepes

Fri: Pot Stickers

Desert: Caramel Popcorn & Caramel Pecan Tart

Tomatillo Chicken

Ingredients:
2 lbs. tomatillos, husks removed, washed and halved
1 T. vegetable oil
4 boneless, skinless, chicken breast
coarse salt and pepper
2 jalapenos, chopped
1/2 white onion, chopped
3 garlic, cloves, finely chopped
1 can hominy, drained
1/4 c. fresh cilantro, chopped

Directions:
Puree tomatillos in a blender.
In a large heavy pot, heat oil over medium heat. Season chicken with salt and pepper and add to pot.
Cook until browned on both sides (don't cook through). Transfer to a plate.
Add jalapenos and onion in pot and cook, stirring frequently, until softened. Add garlic and cook until fragrant.
Stir in tomatillo puree and hominy. Nestle chicken in sauce.
Cover pot and simmer until chicken is cooked though, 22-25 minutes. Stir in cilantro. Season with salt and pepper.

Makes 4 servings. Total time 45 minutes.

Verdict:
When I read this recipe it didn't say to take the seeds out of the jalapenos so I left them in. It gave it a good kick. This tastes like green salsa. We ate ours with rice. I think that you need to eat this with rice. If you don't want it as spicy I would take the seeds out of one jalapeno.

Quiche With Artichoke Hearts and Parmesan

Ingredients:
2 9-inch frozen pie shells
2 T. butter
1 onion, chopped
9 oz. artichoke hearts, slivered lenghtwise
salt and pepper
4 large eggs
2 1/2 c. half and half
1 c. parmesan, grated

Directions:
Preheat oven to 400. Line pie shells with foil and fill with dried beans. Bake for 10 minutes. Remove foil and beans and lower temperature to 350 and bake until lightly browned, 3-5 minutes. Cool slightly.
Melt butter in a large skillet. Add onion and saute for 3 minutes. Squeeze moisture from artichokes and saute for 2 minutes. Season with salt and pepper and divide evenly between shells.
Whisk eggs, half and half, cheese, salt and pepper. Pour mixture over artichoke mixture. Bake until set in center and lightly browned, 35-40 minutes. Cool slightly before serving.

Makes 2 quiches. Total time 55 minutes.

Verdict:
I used those marinated artichoke hearts. I also put this all in one pie pan. This tasted good. It needed a little bit of salt. It won't fall under my favorite list but it is still good.

Sweet Corn and Bacon Empanadas

For the filling:
2 Anaheim Chile peppers
3 strips bacon, diced
2 c. fresh or frozen corn kernels
1 1/2 c. shredded white cheddar
1/2 c. green onions, diced

For the empanadas:
1 pkg. purchased pie dough
1 egg yolk
1 T. water
smoked paprika

Directions:
Roast chile peppers over gas burner or in oven at 400 degrees (about 20 minutes flipping once) until blacked and blistered. In a bowl covered with plastic wrap, steam chiles for 15 minutes. Peel chiles. Discard skin. slit chiles lengthwise, scrape out and discard seeds, remove stem, and dice chiles. Set aside.
Fry bacon until crisp. Remove bacon and set aside. Discard all but 1 T. fat from pan.
Add corn and saute until edges of corn begin to brown, about 8 minutes. Stir in bacon, chiles, cheddar, and green onions. Chill filling.
Preheat oven to 400. Line baking sheet with parchment paper.
Unroll 1 sheet of pie dough onto work surface, lightly floured if necessary. Using a 3 1/2 inch biscuit cutter, cut circles from dough. Arrange dough rounds on the prepared baking sheet.
Place 1 T. filing in the center of each round. Fold rounds in half, pinch and seal, then crimp edges with fork.
Blend egg yolk with water. Brush on empanadas. Sprinkle empanadas with smoked paprika then bake until golden, about 15-18 minutes.

Makes 16 empanadas. Total time 1 hour.

Verdict:
Not the best. Actually they were pretty Blah. Pass.

Cobb Salad Muffuletta With Baked Potato Chips

For sandwich:
1/3 c. olive oil
1/2 c. feta
2 T. red wine vinegar
1 t. dijon mustard
2 chicken breast, seasoned with salt and pepper
4 strips bacon
1 loaf focaccia, halved horizontally
2 T. olive oil
2 cups arugula or spinach
1 avocado, pitted, peeled, sliced
2 tomatoes, sliced
2 eggs, hard boiled, sliced

For potatoes:
1 russet potatoes, sliced into paper thin rounds.
2 T. olive oil
salt and pepper to taste

For sandwich:
Preheat grill.
Whisk 1/3 c. oil, feta, vinegar, dijon, salt and pepper in a small bowl and set aside.
Grill chicken over high heat, turning occasionally until cooked through. Remove from grill and let rest then slice.
Cook bacon until crisp. Brush both sides of focaccia with 2 T. oil and season with salt and pepper. Grill cut side down until toasted.
Brush focaccia with vinaigrette. Toss arugula with 3 T. vinaigrette to coat.
Layer avocado, tomatoes, chicken slices, eggs, bacon and arugula on bottom half of focaccia. Drizzle with remaining vinaigrette, top with remaining focaccia and cut into wedges.

For potatoes:
Preheat oven to 375. Line 2 baking sheets with parchment paper.
Soak potato slices in ice water for 10 minutes. Drain and dry with paper towels.
Toss potatoes with oil, salt and pepper then arrange on a single layer on prepared baking sheet.
Bake until golden and crisp about 20-25 minutes. Season with salt and pepper before serving.

Makes 6 wedges and 3 c. chips. Total time 50 minutes.

Verdict:
This is a good sandwich. It also tasted good with the chips. It makes for a good meal. If you like cobb salad and chips you will like this.

Chicken Soup With Chive Dumplings

Ingredients:
1 lb. russet potatoes, peeled and cubed
4 c. chicken broth
1 lb. chicken or turkey, cooked and shredded
1 T. olive oil
2 c. onion, diced
3 ribs celery, sliced
3 carrots, sliced
1/2 lb. mushrooms, halved
1 T. flour
2 T. sage
salt and pepper, ground nutmeg to taste
1/2 c. white wine
1/2 c. flour
2 T. chives, minced
1/2 t. salt
1/4 t. pepper
1 egg, beaten

Directions:
Boil potatoes in salted water. Cook until fork tender. Remove potatoes and reserve 4 cups cooking water. Cool potatoes and then mash. Be sure not to over mix.
In the same pot that you cooked the potatoes heat oil.
Add onion and cook for 5 min. Stir in celery, carrots and mushrooms.
Cover and sweat 5 min. Stir in 1 T. flour, sage, salt, pepper, and nutmeg. Cook 1 minute.
Deglaze pan with white wine. Cook until liquid is evaporated. Add reserved potato liquid, chicken broth and cooked chicken. Bring soup to a boil, reduce heat and simmer soup for 5 minutes.
Stir together the mashed potatoes, the 1/2 c. flour, chives, the 1/2 t. salt, and the 1/4 t. pepper for the dumplings in a bowl. Add egg and mix just until smooth.
Drop 1/4 c. of dumpling mixture into hot broth to make eight dumplings. Cover pot with a lid, reduce heat to low, and simmer soup 10 minutes. Remove soup from heat; let stand 5 minutes before serving.

Makes 4 serving. Total time 1 1/2 hours.

Verdict:
I guess when I picture dumplings I imagine them to be like biscuits. So when I saw this recipe was for potato dumplings I was intrigued. Blake and I thought it was OK. I think I may make the soup again and just make regular biscuits...the bread kind. Actually maybe I will look for a different recipe all together.

Menu

Sorry I am late with putting the menu up. We have been occupying our time looking at houses to rent. So here goes...

Mon: Chicken Soup With Chive Dumplings

Tue: Cobb Salad Muffuletta

Wed: Sweet Corn and Bacon Empanadas

Thur: Quiche with Artichoke Hearts and Parmesan

Fri: Tomatillo Chicken

Baked Tortellini With Boursin

For the topping:
Drizzle with 1 T. olive oil; Chop:
1/4 c. pine nuts
Toss nuts with:
1/2 c. fresh bread crumbs
1/4 c. fresh parsley, chopped

For the boursin cream sauce:
Simmer; Season with:
1 c. chicken broth
2/3 c. whole milk
1 pkg. boursin cheese (5.2 oz)
3 oz. cream cheese
pinch of ground nutmeg and cayenne

For the tortellini:
Cook; Top with:
1 lb. fresh cheese filled tortellini
1/2 lb. frozen leaf spinach

Directions:
Preheat oven to 400. Bring a large pot of salted water to boil.
Drizzle pine nuts with oil, chop coarsely and transfer to a bowl.
Toss the nuts with the crumbs and parsley. Season with salt and pepper and set aside.
Simmer ingredients for sauce in a small saucepan until smooth.
Cook tortellini and spinach 2-3 minutes; Drain.
Place tortellini mixture in a shallow 2 qt. baking dish and place on a baking sheet.
Pour sauce over tortellini mixture and top with bread crumbs.
Bake 15 minutes or until bubbly and lightly browned.

Makes 4 servings. Total time 45 min.

Verdict:
Have you ever tried Boursin cheese? If you haven't you are missing out. It is creamy, cheesy, garlicy goodness. I could eat a whole package with some crackers all by myself. You can find it at Costco in a three pack for cheaper than you would at the store. This dish was kind of a fancy take on the classic macaroni and cheese. It was good and we will be having it again. Any reason that I can find to buy some boursin is a good reason. Oh, I didn't use the pine nuts and it still tasted good. I think you would be fine to add/omit to your hearts content.

Penne and Roasted Vegetables

For the vegetables:
Toss in 2 T. olive oil; Roast:
2 c. zucchini, cut into 1/2 inch rounds
2 c. eggplant, cut into 1 inch chunks
2 roma tomatoes, quartered
1 c. red bell pepper, seeded, cut into chunks
1 c. red onion, cut into chunks
1 c. asparagus, trimmed, cut into 1 1/2 inch pieces
1 T. garlic, chopped
salt and pepper to taste

For the vinaigrette:
Whisk together:
2 T. balsamic vinegar
1 T. olive oil
1 T. minced fresh oregano

For the pasta:
6 oz. dry penne
1 oz. feta, crumbled

Directions:
Preheat oven to 425. Line baking sheets with foil.
Toss vegetables with oil and garlic. Transfer vegetables to baking sheets and roast 20-25 minutes or until fork tender. Meanwhile, bring a pot of salted water to a boil for the noodles.
Whisk together ingredients for the vinaigrette.
Cook noodles according to package directions. Drain and toss with vegetables, vinaigrette, and feta. Serve.

Makes 6 servings. Total time 1 hour.

Verdict:
I think I have previously waxed strong on my love for feta. We eat this dish when ever I want something light and fairly inexpensive. I trade around what vegetables I use based on what I feel like and what is cheap. This is a good meat less meal.

Peanut Butter and Caramel Cheesecake

For the crust:

1 1/4 c. graham cracker crumbs
1/4 c. crushed Oreo cookies
1/4 c. sugar
6 T. butter, melted
3/4 c. creamy peanut butter

For the filling:
3 (8 ounce) packages cream cheese, warmed to room temperature
1 c. sugar
1 c. sour cream, warmed to room temperature
3 eggs, lightly beaten, warmed to room temperature
1 1/2 t. vanilla
1 c. chocolate fudge topping, divided
1/2 c. caramel ice cream topping

6 peanut butter cups, cut into small wedges

Directions:
Combine cracker crumbs, cookie crumbs, sugar and butter in a small bowl.

Press on the bottom and 1 inch up the sides of a greased 9 inch spring form pan.
Bake at 350º for 7-9 minutes. Cool on a wire rack.
In a microwave safe bowl, heat peanut butter on HIGH for 30 seconds or until softened. Spread carefully over crust to within 1 inch of edges.
Beat cream cheese, sugar and sour cream until smooth in large mixing bowl. Add eggs and beat on low speed just until combined. Stir in vanilla. Pour one cup of cream cheese batter into a bowl and set aside. Pour remaining filling over peanut butter in crust.
In a microwave safe bowl, heat 1/4 cup hot fudge topping on HIGH for 30 seconds or until thin.

Fold into reserved cream cheese batter. Carefully spoon over filling and cut through filling with a knife to swirl being careful not to disturb peanut butter layer or the crust.
Bake at 350º for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen but do not remove sides. Cool 1 hour longer on wire rack.

Microwave remaining hot fudge and caramel, separately, for 30 seconds or until warmed.

Spread over cheesecake. Garnish with peanut butter cups.
Refrigerate overnight. Remove sides of pan and serve.

Total time 1 1/2 hrs. + warming time for ingredients and cooling.

Verdict:

Blake loves the peanut butter cheese cake from The Cheesecake Factory so I was on a mission to find one similar to that. Mission accomplished. This cheesecake is so rich and decadent that you may be only able to eat one piece...every hour. Trust me you are going to want to have this to share with people other wise you will want to eat the whole thing by yourself. There are a couple of things to note that will help in the success of this. First: make sure that the ingredients are all at room temperature. I can't stress this enough. I leave my ingredients out for 6 hours or so. Second: Don't over mix. Third: Don't cook too long. You want to have the center jiggly when you touch it. Last: Let the cheese cake sit in the fridge for a day until you eat it. You won't regret waiting.

Southwestern Egg Rolls With Chipotle Cream Dip

For the egg rolls:
1 1/2 c. turkey, ground
1 t. each ground cumin, chili powder, garlic powder, onion powder
2 T. olive oil
4 c. fresh spinach
1/4 c. frozen corn kernels, thawed
1/4 c. canned black beans, drained, rinsed
1/4 c. roasted red peppers, sliced
1/4 c. green onions, chopped
2 T. jalapeno, seeded, minced
1/2 c. monterey jack, shredded
egg roll wrappers
1 egg, beaten with 1 T. water

For the chipotle cream dip:
1/2 c. sour cream
2 T. lime juice
1 T. honey
1/2 t. adobo sauce from canned chipotle in adobo

For the egg rolls:
Saute turkey and spices in oil in a large nonstick skillet until cooked through. Stir in spinach, corn, beans, red pepper, scallions, and jalapeno.
Cook until spinach wilts. off heat add cheese and salt.
Assemble by laying wrapper on work surface with a corner toward you. Brush edges with egg wash . Place 1/4 c. filling on wrapper and fold bottom corner over filling, tucking tightly. Fold in sides and roll to the end. Repeat with remaining wrappers and filling.
Heat 2 c. vegetable oil for frying. Fry egg rolls until crisp. Drain on paper towels.

For dipping sauce:
Combine all ingredients. Serve with egg rolls.

Makes 8-12 egg rolls. Total time 35 minutes.

Verdict:
I changed a couple of things in this recipe. First I used a whole package of ground turkey so naturally I added more of all the other ingredients. I also added more spices. Sarah made the dipping sauce and she used more adobo sauce then what it called for. We also used this as a dip too. Have you ever had the southwestern egg rolls from Chili's? Those are exactly what these taste like.

Creamy White Mac & Cheese With Apples and Kielbasa

For the topping:
Melt;Add:
1/2 stick butter
1 sleeve saltine crackers, crushed

For the macaroni and cheese:
Cook; Reserve:
1/2 lb. dry elbow macaroni
1 c. pasta water
Melt; Whisk In; Stir In:
2 T. butter
2 T. flour
3/4 c. whole milk
3/4 c. heavy cream
pinch of nutmeg
2 c. white cheddar, shredded
4 oz. cream cheese

For sauteed kielbasa and apples:
Brown in 1 T. olive oil:
1 lb. kielbasa, cut into 1" pieces
Saute in 2 T. butter; Add:
2 c. granny smith apples, cored and sliced
2 T. sugar
1 T. lemon juice

Directions:
Preheat oven to 400.
Rub inside of 2 qt. baking dish with softened butter. Bring large pot of salted water to boil for macaroni.
Cook pasta according to package directions. Drain and reserve 1 c. pasta water.
Melt 1/2 stick butter for the topping in a non stick skillet. Add crackers and cook until lightly browned.
Melt 2 T. butter in a small saucepan.
Whisk in flour, cook 1 min. then gradually whisk in milk, cream and nutmeg. Bring to a boil, stirring constantly, then add cheeses, stirring until melted. If sauce seems to thick, add reserved pasta water to thin sauce.
Toss sauce with macaroni.
Coat buttered baking dish with a dusting of crumb topping. Top macaroni mixture with remaining crumbs and bake 20 min.

For the kielbasa:
Brown kielbasa in oil in nonstick skillet about 5 min. Transfer to a plate. Return pan to burner.
Saute apple slices in butter in the same pan until softened, 2-3 min. Add remaining ingredients and cook just until sugar dissolves, 1-2 minutes. Return sausage to skillet and toss to combine.

Makes 4-6 servings. Total time 45 minutes.

Verdict:
First off when I made this I couldn't find white cheddar so I just used extra sharp cheddar. It worked good. This is yummy. Salty cracker goodness with noodles and cheese underneath. It is a yummy combo. When you add the kielbasa and apples to the mix it is like a little slice of heaven.