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.

Chicken and Brie Sandwich With Caramelized Onions

For the sandwich:
2 chicken breast, sliced in half or pounded thin
brie cheese
loaf of french bread
garlic salt
pepper
2 large onions, cut into quarters and sliced
2 T. butter
4 t. brown sugar

Directions:
Preheat grill.
Slice or pound chicken thin. Season with garlic salt and pepper. Grill chicken until cooked through. Place brie cheese on top of chicken allowing it to melt.

For the caramelized onions:
In a large skillet cook onions, covered, in butter over med heat until tender. Uncover and add brown sugar.
Cook and stir over med heat until onions are golden.
Serve sandwiches by topping bread with chicken and onions.

Makes 4 sandwiches. Total time 30 min.

Verdict:
In Vegas there is a restaurant called Mon Ami Gabi. It is so yummy. Once when I was eating there I had a sandwich with chicken, brie, and a mixture of caramelized onions and apples. It was so good that I figured that I could make it at home. Or something similar at least. We eat this sandwich some what regularly. It is fast and good. What more could you ask for?

Menu

Mon: Chicken and Brie Sandwich with Caramelized Onions

Tue: Creamy White Mac & Cheese with Apples and Kielbasa

Wed: Southwestern Egg Rolls

Thur: Penne and Roasted Vegetables

Fri: Baked Tortellini with Boursin

Dessert: Peanut Butter and Caramel Cheesecake

Cajun Chicken Stroganoff

Cook:
1/2 lb. dry wide egg noodles
Saute in 2 T. olive oil:
1/2 lb. kielbasa, sliced
1/2 lb. button mushrooms, quartered
Combine; Saute in 2 T. olive oil:
1 1/2 lb. chicken tenders (I just used cut up chicken breast), sliced
1/2 t. each cayenne, paprika, black pepper, kosher salt, dried basil, dried thyme, and dried oregano
2 T. flour
1 T. tomato paste
2 t. garlic, minced
Deglaze with:
1/2 c. dry sherry
3/4 c. chicken broth
1 T. worcestershire sauce
Off heat, stir in; Garnish with:
1/2 c. sour cream

Directions:
Boil a large pot of salted water for the noodles. Cook noodles according to package directions. Drain and set aside.
Saute kielbasa and mushrooms in oil until browned about 5 minutes. Transfer to a bowl and set aside.
Combine chicken and seasonings, tossing to coat then dust with flour. Saute chicken in same pan with oil until nearly cooked through. Push chicken to one side of pan. Add tomato paste and garlic and saute for 1 minute.
Deglaze with sherry. Simmer until nearly evaporated, then add broth, worcestershire, and reserved kielbasa-mushroom mixture. Bring to a simmer and reduce by half.
Off heat stir in sour cream. Serve with egg noodles.

Makes 6 cups stroganoff and noodles. Total time 25 minutes.

Verdict:
I liked the flavor of this. The only problem for me was that I didn't like the kielbasa. I like kielbasa it is just that in this dish it tasted like....wait for it...boiled hot dogs. If you make this I would still use the kielbasa because I think it adds flavor. Maybe it will taste better for you.

Eggplant Gyro

For the sauce:
1/2 c. plain lowfat yogurt
1/2 c. feta cheese, crumbled
1 T. lemon juice
1 t. olive oil
salt and pepper to taste

For the filling:
2 c. tomatoes, seeded, diced
1 c. cucumbers, peeled, seeded, diced
1/3 c. scallions, diced
1/3 c. kalamata olives, pitted, halved
2 T. red wine vinegar
2 T. fresh italian parsley, chopped
1 T. fresh oregano, chopped
3 T. olive oil, plus extra for pitas
1 large eggplant, trimmed, diced into 3/4" pieces
4 pitas

Directions:
Preheat broiler to high.
Combine all ingredients for the sauce and set aside.
Toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, 1 T. olive oil, salt and pepper together in a large bowl. Chill until ready to use.
Saute eggplant in 2 T. olive oil until cooked but not mushy. Add to vegetable mixture.
Brush pitas with oil, season with salt and broil until lightly toasted on both sides. Assemble by placing each pita on top of a sheet of foil or parchment paper. Drizzle 1/4 c. sauce down the center of the pita and place about 1 c. of vegetables on top of the sauce. Wrap foil or paper around pita and serve.

Makes 4 gyros. Total time 30 minutes.

Verdict:
When I told Blake that we were having eggplant gyros I think that he was less than excited. But he is a good sport. Blake likes meat in meals and I don't blame him. But I tell you what...Blake liked these and I really liked these. I am a big fan of feta. I think I have said that before but I do love feta. When I make these again...because I will...I will peel the eggplant. The skins were a little tough.

Walnut Blondie With Maple Butter Sauce

Ingredients:
1/2 t. baking powder
1/8 t. baking soda
1/8 t. salt
1 c. flour
1/4 c. walnuts, chopped
1/3 c. butter, melted
1 c. brown sugar, packed
1 egg, beaten
1 T. vanilla extract
1/2 c. white chocolate chips

For the sauce:
3/4 c. real maple syrup
1/2 c. butter
3/4 c. brown sugar
1/4 c. walnuts, chopped

Directions:
Preheat oven to 350.
Combine all dry ingredients. Add chopped nuts and mix well. Set aside.
Combine brown sugar to melted butter and mix well. Add eggs and vanilla extract and mix until combined.
Add flour mixture, a little at a time, to brown sugar mixture until well mixed. Stir in white chocolate chips. Spread out in a 9 inch pan. Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.
For the sauce combine maple syrup and butter in a small saucepan. Cook over low heat until butter is melted. Stir in brown sugar until completely dissolved.
Serve blondies warm with ice cream and sauce.

Makes 9 average servings or 4 big ones. Total time 30 minutes.

Verdict:
Oh these taste so good. Soo good! We have already ate these 3 times and I am not the biggest brownie fan but they are good. When you make these use real maple syrup.

Honey-Soy Grilled Pork Chops With Crunchy Bok Choy

For the pork:
4 pork chops
2 T. honey
1 t. soy sauce
1 t. ginger, peeled and finely grated
coarse salt and pepper

For the bok choy:
4 heads baby bok choy, halved lengthwise
1 T. toasted sesame oil

Directions:
Heat grill to high.
Combine honey, soy sauce, and ginger. Season pork chops with salt and pepper. Grill pork chops until cooked throughout about 5 to 7 min. Brush pork with glaze and grill for 30 seconds more on each side.
Drizzle sesame oil over bok choy season with salt and pepper and toss to coat. Grill until lightly charred on both sides about 1 to 3 minutes.
Serve pork with bok choy.

Makes 4. Total time 25 minutes.

Verdict:
These were fast and easy. They only take a couple of ingredients. The bok choy was good. I liked the sesame oil and the charring around the sides.

Thai Chicken and Noodle Salad

For salad:
1 1/4 lbs. chicken breasts, boneless, skinless, thinly sliced crosswise
coarse salt
3 1/2 oz. Chinese rice noodles, broken in half
1 T. vegetable oil
2 carrots, sliced into ribbons, with vegetable peeler
1 cucumber, halved lengthwise and thinly sliced crosswise
1/4 c. fresh basil, torn
bean sprouts, chopped peanuts, fresh mint, sliced green onions for garnish (optional)

For the dressing:
4 green onion whites, thinly sliced
2 garlic cloves, minced
1/2 c. soy sauce
1/4 c. rice vinegar
2 T. brown sugar
1 T. lime juice
1/2 t. anchovy paste
1/2 t. red pepper flakes

Directions for dressing:
Mix all ingredients together in a medium bowl.

For the salad:
Marinate chicken using half of the dressing and place in a resealable plastic bag. Marinate at room temperature for 30 minutes or refrigerate up to overnight.
Boil salted water in a medium size pot and cook noodles according to package directions. Rinse with cold water to stop cooking. Transfer to a platter.
Heat oil in a large skillet. Working in batches cook chicken until cooked through.
Top noodles with chicken and other toppings. Drizzle with reserved dressing.

Makes 4 servings. Total time 50 minutes.

Verdict:
I am a fan of Asian noodle bowl meals. I like them. I didn't use anchovy paste in the dressing because I didn't have any but my dressing tasted good with out it. If you don't want the dressing to be too spicy then you can decrease the amount of red pepper flakes that you put in.

Pasta With Roasted Cauliflower, Parsley, and Breadcrumbs

Ingredients:
1 head of cauliflower (about 2 1/2 lbs.) cored, and broken into small florets
1 red onion, halved and cut into thin wedges
5 garlic cloves, peeled and halved
1/4 c. olive oil
4 slices white sandwich bread
12 oz. cavatappi or other short pasta
1/4 c. parmesan, grated plus more for serving
1/4 c. fresh parsley, chopped

Directions:
Preheat oven to 475 with racks in upper and lower thirds.
Boil large pot of salted water.
On a rimmed baking sheet toss cauliflower, onion, garlic and 2 T. oil. Season with salt and pepper.
Roast on lower rack until lightly browned and tender about 20 minutes, tossing once.
Meanwhile in a food processor, combine bread and remaining 2 T. oil. Pulse until coarse crumbs form. Spread on rimmed baking sheet.
Bake on upper rack until golden about 5-6 minutes, tossing once.
Cook pasta in boiling water until done. Reserve 1/2 c. pasta water. Drain pasta and return to pot.
Add cauliflower mixture with parmesan and parsley, toss to combine. While tossing pasta gradually add enough pasta water to form a thin sauce that coats pasta.
Serve pasta topped with breadcrumbs and more parmesan if desired.

Makes 4 servings. Total time 30 minutes.

Verdict:
I made this thinking it would be a flop. I had really low expectations. Not that I didn't want it to taste good I really hoped that it would. But it was good. It was a lot better than I expected. I did add more parmesan than the recipe called for but that is because I like cheese. If you like cheese you could add more too.

Menu

Mon: Pasta With Roasted Cauliflower, Parsley and Breadcrumbs

Tue: Thai Chicken and Noodle Salad

Wed: Honey-Soy Grilled Pork Chops with Crunchy Bok Choy

Thur: Eggplant Gyro with Watermelon Salad

Fri: Cajun Chicken Stroganoff

Desert: Walnut Blondies With Maple Butter Sauce

Meringue Clouds With Tangy Whipped Cream and Strawberries

For the clouds:
5 egg whites
1/2 t. cream of tartar
1 c. sugar
1/2 t. vanilla extract

For the berries and cream:
3 c. fresh strawberries, halved
3 T. brown sugar
juice of 1/2 a lemon
1 c. heavy cream
1/2 c. sour cream
1/4 c. sugar
1/2 t. vanilla extract
powdered sugar

Directions:
Preheat oven to 275. Line two baking sheets with parchment.
Beat whites and cream of tartar till soft peaks form. Gradually add the sugar beating until the whites are stiff and glossy. The meringue is ready when you lift the beaters out and the meringue stays up.
Add vanilla; beat until stiff and glossy.
Drop meringue in mounds on baking sheets, spacing several inches apart. Make a well in each than bake for 45 minutes. Turn off oven and let clouds cool inside for 20 minutes. Carefully transfer clouds to a serving plate.
Mix berries, sugar and lemon juice and let sit for 10-20 minutes.
Beat cream, sour cream, 1/4 c. sugar, and vanilla to soft peaks.
Serve clouds with cream mixture on top and let stand 15 minutes to soften. Top with berries and garnish with powdered sugar.

Makes 7-8 clouds. Total time 45 minutes + cooling.

Verdict:
These were light and sweet and yummy. I liked the sour cream mixed in with the whipped cream. It gave it a unexpected twist. They were even yummy the next day.

Make sure you add the sugar to the meringue slowly...you could deflate the egg whites if you add it too quickly and then you have to start over again. I did that. Not fun.

Tex-Mex Turkey Burgers With Zucchini Salad

For the zucchini salad:
2 T. vegetable oil
3 medium zucchini or yellow squash, halved lengthwise and thinly sliced crosswise
1/2 medium red onion, finely chopped
3 T. lime juice
coarse salt and pepper

For the burgers:
1 1/2 lb. ground turkey
2 t. chili powder
4 oz. sliced pepper jack cheese
4 slices country bread, halved
1 avocado, halved, pitted, peeled, and thinly sliced
store bought salsa for topping

For the salad:
Combine all ingredients in a medium bowl and season with salt and pepper. Let zucchini salad marinate at room temperature for 15 min. (or refrigerate up to 1 day.)

For the burger:
Preheat grill.
Form turkey into four patties. Using your thumb make and indentation in center to prevent burgers from rounding on top. Sprinkle patties with chili powder and season with salt and pepper. Cook until the patties are cooked through out.
Top burgers with cheese. Continue to grill until cheese has melted. Meanwhile grill bread until lightly charred. Place burger on a piece of bread top with avocado, and salsa. Serve with zucchini salad.

Makes 4 burgers. Total time 30 min.

Verdict:
We ate these burgers open faced with toasted french bread. I enjoyed them quite a lot. Turkey good. Jalapeno cheese good. Avocado good. We ran out of propane in our grill so I had to cook them on the stove top in a skillet but they still were delicious.

Asian Ragu With Rice Stick Noodles and Quick Pickled Cucumbers

For the ragu:
8 oz. dry rice-stick noodles or rice vermicelli
2 T. peanut oil
1 c. shallots, diced
2 T. garlic, minced
2 T. ginger root, minced
1-2 tsp. red curry paste, or chili garlic sauce
1 lb. ground beef
3/4 c. chicken broth
2 T. fish sauce, or soy sauce
1 tsp. brown sugar
fresh basil and mint
chopped dry roasted peanuts

For the cucumbers:
1/2 c. rice vinegar
1/4 c. sugar
kosher salt and red pepper flakes to taste
2 c. cucumbers, thinly sliced


For the ragu:

Cook rice sticks according to package directions. Drain and rinse under cold water.
Heat oil in large saute pan over medium heat. Add shallots, garlic, and ginger to pan. Saute until shallots are translucent, 3-4 min.
Stir in curry paste until combined with shallot mixture.
Add ground beef to pan and cook until browned breaking up bigger pieces.
Whisk together broth, fish sauce, and brown sugar until sugar dissolves. Stir into meat mixture. Bring mixture to a simmer and cook until liquid is reduced by half, about 5 min. Serve ragu over cooked rice stick noodles.
Top with basil, mint and peanuts.

For the cucumbers:

Whisk together vinegar, sugar, salt and pepper flakes for the marinade. Stir until sugar is dissolved.
Add cucumbers to bowl . Toss and chill until ready to serve.

Makes 4 servings. Total time 30 minutes.

Verdict:
First off I used red curry paste and soy sauce. I only used 1 tsp. of the curry paste because I didn't want it to be too spicy. I should have used less. It still was too spicy for my kids to eat or like. This was really good besides that. The cucumbers on the side took away some of the heat and added a nice fresh flavor. I will make this again...but I will only use 1/2 tsp. curry paste.

Cinnamon Roll Coffee Cake

For the caramel:
3/4 c. brown sugar
1/4 c. heavy cream
pinch of salt
1 c. pecans, toasted and chopped

For the streusel:
1/2 c. brown sugar
1/3 c. flour
4 T. unsalted butter, sliced
1 1/2 T. ground cinnamon
1/4 t. table salt

For the cake:
1/2 c. buttermilk
1/4 c. low fat vanilla yogurt
2 eggs
1 1/2 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. unsalted butter,, softened
3/4 c. sugar

Directions:
Preheat oven to 350. Coat a 9" cake pan with nonstick spray.
Stir together brown sugar, cream and salt for caramel. Pour into the pan and spread to coat the bottom of pan. Sprinkle pecans over top of caramel.
Process ingredients for the streusel in a food processor. Pulse until small clumps form. Set aside.
Whisk buttermilk, yogurt, and eggs together for the cake.
Sift flour, baking powder, baking soda, and salt onto a paper plate.
Cream butter and sugar with a mixer just until combined. Alternately add dry and wet ingredients, starting and ending with dry. Blend each addition just until incorporated.
Spread half of the batter over the caramel than sprinkle with half the streusel. Carefully spread remaining batter over that and top with the remaining streusel. Bake 50-60 minutes, or until a toothpick comes out clean.
Cool cake for 5 min. and then invert on to a serving dish.

Makes one 9" cake. Total time 1 1/2 hours.

Verdict:
I had problems with this cake. When I first put the batter on top of the caramel it pushed it up the sides of the cake pan. Then when I was cooking it the caramel bubbled over and burned on the bottom of the oven. When we finally ate it the cake was a little dry and the caramel was hard around the sides. I think I am going to try it again but I will be smarter the second time around because I think it would be good.

Turkey Sloppy Joes

For the meat:
2 T. olive oil
1 c. carrots, diced
1 c. celery, diced
1 c. onion, diced
2 pkg. ground turkey breast (19.2 oz. each)
2 tsp. salt
2 tsp. pepper

For the sauce:
3 T. stone-ground mustard
1 can tomato sauce (16 oz.)
1 can tomato paste (6 oz.)
3 T. red wine vinegar
2 T. worcestershire sauce
1 T. brown sugar
8 hamburger buns

For the meat:
Heat oil in saute pan. Add carrots, onion, and celery cook 2-3 minutes. Add turkey and cook completely. Transfer to crock pot.
Combine all sauce ingredients and add to meat.
Cover and cook on low for 4 hours. Serve on buns.

Makes 8 sandwiches. Total time 4 1/2 hrs.

Verdict:
I have tried hundreds of sloppy joe recipes. I always think I am going to like them and then I end up just thinking they are OK. This one I like. It wasn't greasy. It had a good flavor and it was fast. I made it even faster by using a food processor for the vegetables.