Chicken Korma In The Crockpot

Ingredients:
1 lb. boneless, skinless chicken breast, cut into chunks (I used 3 breasts)
1 potato, cut in 1/2-inch cubes
1 onion, coarsely chopped
1 can (14.5 oz.) stewed tomatoes in juice
1 clove garlic, minced
1 t. curry powder
1/2 t. ground cloves
1 t. kosher salt
1 cinnamon stick
1/2 c. sour cream or plain yogurt

Directions:
In a slow cooker, place chicken in bottom of pot.
Add potatoes and onion. Pour in the tomatoes and add garlic and other spices.
Cover and cook on low for 6-8 hours, or high for 3-4 hours.
Discard the cinnamon stick, and stir in sour cream.
Serve over rice.

Makes 4 servings. Total time 10 minutes plus cooking time.

Verdict:
I love Indian food but I have a real problem cooking curry. For whatever reason when ever I cook something with curry it does not turn out. But that doesn't stop me from trying, and I am so glad I did. I thought this was really good. Blake liked it but pointed out that he didn't like the way it smelled. I understand his point, it really smells like cinnamon when you are cooking it but it doesn't have a overly cinnamon flavor. If you like Indian food give it a go.

Gingerbread Popcorn

Ingredients:
2 bags microwave popcorn (unpopped kernels removed)
1 c. butter
2 c. packed brown sugar
1/4 c. molasses
1/4 c. corn syrup
1 T. ground ginger
1 t. cinnamon
1/2 t. salt
1/2 t. baking soda

Directions:
Preheat oven to 250.
Line 2 cookie sheets with foil and spray with non stick cooking spray. Fill each with 1 bag of popped popcorn.
Combine butter, brown sugar, molasses, corn syrup, ginger, cinnamon, and slat in a large, heavy bottom saucepan. Heat over medium heat until mixture boils. Boil for 5 minutes; stirring frequently.
Remove from heat and add baking soda. Pour over popcorn; toss to coat.
Bake at 250 for one hour, carefully stirring the warm mixture about every 15 minutes. Cool completely.

Makes 14 cups. Total time 1 hour 10 minutes.

Verdict:
I made this the other day. It is crunchy and so yummy. I gave the rest away so that I wouldn't eat it. Now I want to make more.

It should be noted: When you add the baking soda the mixture will get kind of foamy. That is fine. Also while you are cooking it in the oven it will make it easier to coat the popcorn when you stir it, so don't worry about coating every piece the first time.

Greek Chicken Roulades With White Wine Reduction

Ingredients:
12 pitted kalamata olives, divided

3 T. fresh bread crumbs

3 T. oil packed sun dried tomatoes, minced

1 T. lemon zest, minced

2 cloves garlic

1 t. dried oregano

2 boneless, skinless chicken breast halves, trimmed of fat

2 t. olive oil

1/4 c. onion, diced

1/4 c. dry white wine

1 1/2 c. chicken broth

1 T. lemon juice

1 t. cornstarch

Directions:

Dice 6 olives; set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic, and oregano in a food processor until minced.

Using a meat mallet, pound chicken between plastic wrap to a thickness of 1/4". Spread olive-tomato filling on the chicken. Roll chicken; secure with toothpicks.

Saute roulades in oil in a large nonstick skillet over medium high heat until browned, 4 minutes. Remove chicken to a plate. Add onion to the skillet; saute 2 minutes. Add wine; cook until liquid is reduced by half, 1-2 minutes. Add broth. Bring mixture to a boil; add diced olives and chicken rolls.

Cover skillet; reduce heat. Simmer chicken rolls 10 minutes; remove chicken to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer for 1 minute. Slice rolls; serve with sauce.

Makes 2 servings. Total time 30 minutes.

389 calories per serving.

Verdict:

I have been watching my calorie intake in an effort to get rid of the baby weight. So from now on when I make a dish that is low in calories I am going to include that information.

Blake and I both liked these. They were filling and had good flavor. Granted if you don't like sun dried tomatoes or kalamata olives it is probably not for you.

Frosted Maple Cookies

Ingredients:
1/2 c. shortening
1 1/2 c. packed brown sugar
2 eggs
1 c. sour cream
1 T. maple flavoring
2 3/4 c. all-purpose flour
1 t. salt
1/2 t. baking soda

Frosting:
1/2 c. butter
2 c. confectioners sugar
2 t. maple flavoring
2 T. hot water

Directions:
Cream shortening and brown sugar in a mixing bowl. Add eggs, one at a time, beating well after each addition.
Stir in sour cream and maple flavoring.
Combine flour, salt and baking soda; add to creamed mixture and mix well.
Cover and refrigerate for 1 hour. Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375 for 8-10 minutes or until edges are lightly browned. Cool on wire racks.

For frosting:
In a small saucepan, heat butter over low heat until golden brown. Remove from the heat; blend in confectioners' sugar, maple flavoring and enough water to achieve spreading consistency. Frost cookies.

Makes about 4 dozen. Total time 30 minutes.

Verdict:
I love maple bars. Love them. So I figured that a maple frosted cookie would be just as good. They are good. My sister says they taste like french toast. I would have to agree.

Stuffed Mushroom Muffulettas

For the vinaigrette:
1/4 c. olive oil
1/3 c. red wine vinegar
2 T. Dijon
pepper to taste

For the sandwich:
4 ciabatta or focaccia buns, halved
4 portobellos
5 oz. hard salami, chopped
4 oz. pimiento-stuffed Spanish olives, chopped
4 oz. provolone cheese, chopped

Directions:
Preheat the broiler with oven rack 6-8 inches from the heating element. Coat a baking sheet with nonstick spray.
Whisk together ingredients for the vinaigrette. Season with pepper.
Brush cut sides of bun halves with vinaigrette and toast lightly under broiler, about 4 minutes; set aside.
Remove mushroom gills with a spoon. Brush mushrooms with vinaigrette and place topside up on bottom buns; broil on baking sheet, 4 minutes. Turn mushrooms over on buns and broil 2 minutes more; remove from oven.
Pulse salami, olives, and cheese in a food processor until finely chopped. Combine salami mixture and remaining vinaigrette in a bowl and microwave until mixture is warm, 2 minutes.
Divide salami mixture among mushrooms; return to oven and broil until cheese starts to melt and brown on top, about 5 minutes.
To serve cover mushrooms with top buns and slice in half.

Makes 4 sandwiches. Total time 25 minutes.

Verdict:
I like mushrooms, but this doesn't fall under something that I would typically make. I normally like mushrooms in things, not as the main dish. That being said both Blake and I really liked these and would totally have them again.

Cobb Salad Sandwich

Ingredients:
1/3 c. olive oil
1/2 c. blue cheese, crumbled (I don't like blue cheese so I use feta)
2 T. red wine vinegar
1 t. Dijon
salt and pepper to taste
1 turkey tenderloin, lightly coated with oil, seasoned with salt and pepper (you could also use chicken breast)
4 strips sliced bacon
1 loaf focaccia, halved horizontally
2 T. olive oil
2 cups arugula, or spinach
1 avocado, pitted, peeled, sliced
2 tomatoes, sliced
2 hard boiled eggs, sliced

Directions:
Preheat grill.
Whisk 1/3 c. oil, blue cheese, vinegar, Dijon, salt and pepper in a small bowl for the vinaigrette.
Grill tenderloin over high heat, turning occasionally, until it registers 180. About 10 minutes per side. Remove from grill and let rest 5 minutes, then carve across the grain into 1/4" thick slices.
Meanwhile cook bacon until crisp in a skillet.
Brush cut sides of focaccia with 2 T. oil and season with salt and pepper. Grill, cut side down, over low heat until toasted.
Brush focaccia with vinaigrette; toss arugula with 3 T. vinaigrette to coat.
Layer avocado, tomatoes, turkey, eggs, bacon, and arugula on bottom half of focaccia. Drizzle with remaining vinaigrette, top with remaining focaccia, and cut into 6 wedges.

Makes 6 servings. Total time 30 minutes.

Verdict:
I like this sandwich. I like that there are so many variations that you can make. I sometimes exchange the turkey for chicken, the focaccia for french bread, the arugula for spinach, and the blue cheese for feta. The one thing that remains the same is the vinaigrette.

Saltine Toffee

Ingredients:
37 saltines cracker squares
1 c. butter, cubed
3/4 c. sugar
2 c. semisweet chocolate chips
1 ounce white baking chocolate
1 t. shortening

Directions:
Place crackers in a single layer in a foil-lined 15-in. x -10-in. x 1-in. baking pan. In a large saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Spread over crackers.
Bake at 350° for 7-8 minutes or until bubbly. Sprinkle with chips. Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top.
In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over toffee. Chill for 15-20 minutes or until set; break into pieces. Store in the refrigerator.

Makes 1 3/4 lbs. Total time 30 minutes.

Verdict:
When we first made these we ate them right out of the oven. Then we put them in the fridge to cool. They taste much better cold. Not that they weren't good warm because they were. It made for a sweet/salty fast treat.

Three Bean Pasta Salad

For the salad:
2 c. dry ziti or penne
2 c. fresh green beans, trimmed
1 can garbanzo beans, drained and rinsed
2 oz. Genoa salami, diced or sliced thin
2 c. cherry tomatoes, halved
1 c. red onion, thinly sliced
1/2 c. black olives, sliced
4 oz. fresh mozzarella, cubed
1/4 c. fresh basil, minced
1/4 c. fresh parsley, minced

For the vinaigrette:
1/3 c. Parmesan
3 T. olive oil
2 T. white wine vinegar
1 t. garlic, minced
1/2 t. Dijon mustard
salt and pepper to taste

Directions:
Bring a pot of salted water to a boil. Cook pasta according to package directions. Use a slotted spoon to transfer cooked pasta to a colander. Cook green beans in the same boiling water until crisp-tender, about 5 minutes; drain. Rinse pasta and green beans under cool water; transfer to a large bowl.
Add garbanzo beans, salami, tomatoes, onion, olive, mozzarella, basil, and parsley to bowl with pasta; toss until well combined.
Combine all ingredients for vinaigrette in a jar with a tight fitting lid; shake until well mixed.
Drizzle vinaigrette over salad just before serving; toss until evenly coated. Serve cold.

Makes 12 servings. Total time 20 minutes.

Verdict:
It is good. That is all I have to say about that.

Eggnog Snickerdoodles

Ingredients:

1/2 c. butter, softened

1/2 c. shortening

1 3/4 c. sugar, divided

2 eggs

1/4 to 1/2 t. teaspoon rum extract

2 3/4 c. flour

2 t. cream of tartar

1 t. baking soda
1/4 t. salt
2 t. ground nutmeg

Directions:
Cream the butter, shortening and 1 1/2 cup sugar until light and fluffy. Beat in eggs and extract. Combine flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well.
In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough into 1 inch balls; roll in sugar mixture. Place 2 inches apart on ungreased baking sheets.Bake at 400 for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Makes 6 1/2 dozen. Total time 25 minutes.

Verdict:

Not to shabby. I love snickerdoodles and I love eggnog so I figured this would be a good marriage. They were good but I think I would like them to be a little more eggnog tasting.

Pulled Chicken Sandwich

For the Rub:
1 T. each garlic powder, brown sugar, and chili powder

For the Chicken:
1 boneless skinless chicken breast
4 chicken thighs, skin removed
2 T. olive oil
1 1/2 c. Barbecue sauce
4 kaiser rolls, toasted

For the Barbecue Sauce:
1 c. ketchup
1/3 c. cider vinegar
1/4 c. packed brown sugar
1 T. yellow mustard
1 T. lemon juice
2 t. Worcestershire sauce
2 t. soy sauce
1 t. cayenne pepper
1/2 t. each kosher salt and black pepper

For the Apple Cucumber Slaw:
1/2 c. mayonnaise
2 T. cider vinegar
2 T. sugar
2 t. prepared horseradish
kosher salt and black pepper to taste
1 c. thinly sliced cucumber rounds
1 granny smith apple, cored, quartered, and thinly sliced
1/2 c. thin cut strips red bell pepper
2 T. fresh parsley, chopped

For the Barbecue Sauce:
Mix all ingredients together in a small bowl.

For the Apple Cucumber Slaw:
Whisk together mayonnaise, vinegar, sugar, horseradish, salt, and black pepper in a large bowl.
Toss with cucumber, apple, bell pepper, and parsley. Chill slaw until ready to serve, at least 30 minutes.

For the Chicken:
Preheat grill to medium high heat.
Combine garlic powder, brown sugar, chili powder, salt and thyme for the rub in a small bowl.
Place chicken breast and thighs on a large tray and toss with oil. Pat rub mixture on chicken until pieces are thoroughly coated.
Reduce heat on one side of the grill to low. Grill breast and thighs, covered, over low heat until chicken browns and crisps, about 10 minutes. Use tongs to flip chicken over. Continue grilling until chicken breast reaches an internal temperature of 165 and thigh reach an internal temperature of 175. Transfer chicken to a large bowl.
Shred chicken using two forks to pull apart meat while it's still hot, discarding bones from chicken thighs. Add barbecue sauce to bowl with shredded chicken; stir until chicken is coated. Divide meat evenly among four rolls. Top each sandwich with apple cucumber slaw.

Makes 4 sandwiches. Total time 45 minutes.

Verdict:
We ate these twice in a week. I used the short cut version though...Instead of cooking the chicken I used a rotisserie chicken. I pulled the chicken off of the bone and then put it into a pan and sprinkled it with the rub spices. Then I heated the chicken with the spices for a few minutes then added the barbecue sauce. Easy peasy and good.

So This Was Unexpected

I am going to not be updating this blog for about a month.

We had our little girl 5 weeks early.

So in an effort to stay sane, this blog is going on the back burner.

See you in a month.

Marinated Yogurt Kebabs

Ingredients:
1/4 c. plain Greek yogurt
2 t. lemon juice
2 t. fresh dill, chopped
coarse salt and pepper
1 boneless skinless chicken breast, cut into 1/2 inch pieces

Directions:
In a medium bowl, combine yogurt, lemon juice, and dill; season with salt and pepper. Add chicken and stir to coat. Cover and refrigerate 1 hour or up to overnight.
Heat broiler, with rack in top position. thread marinated chicken onto 2 metal skewers and place on wire rack set on rimmed baking sheet. Broil chicken, turning occasionally, until cooked through and dark brown in spots, 10-12 minutes.

Makes 1 serving. Total time 20 minutes plus marinating.

Verdict:
For obvious reasons I tripled this recipe. We also cooked it on the grill instead of under the broiler in an attempt to keep our house cool. It tasted good. I think that there are better recipes out there that involve marinating in yogurt but this one used ingredients that I already had on hand and didn't require a lot of effort on my part.

Southwestern Turkey Club

Ingredients:
8 slices of bacon
1 lb. sliced deli turkey
1 ripe avocado, pitted and peeled
2 T. lime juice
1-2 T. pickled jalapeno chiles, chopped
12 slices whole wheat sandwich bread, lightly toasted
1 tomato, thinly sliced

Directions:
Cook bacon in a large skillet until brown and crisp, 6-8 minutes; transfer to a paper towel lined plate to drain. Pour off all but 2 T. rendered fat from skillet.
In a small bowl, mash avocado, lime juice, and chilies with a fork; season with salt and pepper.
Using the rendered fat from the bacon heat turkey in skillet until warmed through.
Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple decker sandwiches. To serve, skewer with toothpicks; slice in half with a serrated knife.

Makes 4 sandwiches. Total time 20 minutes.

Verdict:
We have eaten these a few times before. We are sandwich fans at our house so this makes a good fast dinner. The kids don't normally eat this (they eat PB&J) but Blake and I really like them. If using the bacon grease to heat up your turkey grosses you out you could omit it. But I won't lie when I say it adds good flavor.

Veggie Burger

Ingredients:
1/2 c. bulgur
1 can pinto beans, rinsed and drained
1/2 c. Swiss, grated
1/2 c. carrots, finely grated
1 green onion, thinly sliced
1 egg, lightly beaten
coarse salt and pepper

toppings can include:
avocado
sprouts
hamburger buns

Directions:
In a large bowl, combine bulgur and 1 c. boiling water. Cover tightly and let sit until bulgur is tender, 30 minutes. Strain through a fine mesh sieve, pressing to remove liquid, then return bulgur to bowl. In a food processor pulse pinto beans until coarsely chopped. Add beans to bulgur, along with Swiss, carrots, green onion, and egg. Season with salt and pepper and mix well.
In a large skillet, heat 1 T. olive oil over medium. Add 1/2 c. bean mixture and press lightly with a spatula to flatten. Make 3 more patties, working in batches if necessary (add more oil for second batch), and cook until browned and cooked through, 3 minutes per side. Serve burgers on buns with toppings.

Makes 4 servings. Total time 20 minutes.

Verdict:
When Blake first walked into the house he said "oh, something smells good." Then he walked into the kitchen and you could tell the obvious disappointment on his face. But he was brave and tried them anyways. Here is a shocker...he thought they were good. He said that they are the best veggie burgers that he had ever had. I thought they were good too and we will be having them again.

Coriander and Oregano Brined Pork

Ingredients:
2/3 c. coarse salt
2 T. sugar
1 T. black peppercorns
1 T. coriander seeds
2 sprigs oregano
1 bay leaf
1 1/2 lbs. boneless pork loin

Directions:
In a large bowl or plastic bag, combine 4 c. water, salt, sugar, peppercorns, coriander, oregano, and bay leaf and stir until sugar and salt dissolve. Add pork and refrigerate at least 1 hour or up to 8 hours.
Preheat grill to medium high. Clean and lightly oil hot grill. Remove pork from brine, pat dry, and grill directly over heat source until brown all over, 15 minutes. Move to cooler side of grill. Cover grill and cook until pork is cooked through and registers 140 degrees, about 25 minutes. Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly.

Makes 4 servings. Total time 55 minutes plus brining.

Verdict:
I was going to use a pork loin but I decided to use 4 pork chops instead. I let them marinate for 8 hours. Both Blake and I thought this was delicious. I would most likely, if I was going to use pork chops again, only keep it in for 6 hours or less. I could tell that it was getting a little salty. The recipe says that you could also use this with turkey or chicken. I am excited to try it on chicken.

Pork Chops With Pineapple and Rice

Ingredients:
2 c. long grain white rice
2 t. vegetable oil
4 pork chops, 1 inch thick
1 pineapple, peeled, cored, and cut into 1/2 inch pieces
1 jalapeno, diced small
1 T. soy sauce
1/4 c. packed fresh cilantro leaves

Directions:
Cook rice according to package directions. Meanwhile, in a large skillet, heat oil. Season pork on both sides with salt and pepper. Cook until meat is slightly pink in center, 7 minutes per side. Remove from skillet. Transfer pork to a plate and tent with foil to keep warm.
Reduce heat to medium. Add pineapple and jalapeno to skillet. Cook, stirring, until pineapple is tender, 2 minutes. Remove from heat and stir in soy sauce.
Serve pork with pineapple mixture, rice and cilantro.

Makes 4 servings. Total time 40 minutes.

Verdict:
Not bad. I liked the pineapple mixture but all in all I would say it wasn't that special.

Antipasti Sandwich

Ingredients:
coarse salt and pepper
1 medium zucchini, thinly sliced lengthwise
1 red bell pepper
1 loaf crusty bread, sliced in half lengthwise
1 can cannellini beans, rinsed and drained
1 garlic clove, roughly chopped
1 T. lemon juice
1 T. olive oil
1/2 lb. mortadella, prosciutto, or thinly sliced deli ham
1/2 c. fresh parsley leaves
1 c. marinated artichoke hearts, drained and quartered or sliced
1/2 c. shaved Parmesan
1/2 c. pepperoncini, drained and halved if large

Directions:
*Make this sandwich ahead of time. Allowing the flavors to mingle.
Sprinkle a double layer of paper towels with salt and place zucchini on top. Sprinkle with salt and roll up like a newspaper. Let sit 10 minutes to draw out excess liquid.
Over a gas flame or under a broiler, roast bell pepper until skin is charred, 10 minutes, turning frequently. Place in a bowl and cover tightly with plastic wrap. Let sit 10 minutes. Rub the pepper with a paper towel to remove skin, then core, discard seeds, and slice flesh into strips.
Pull out about 2 c. bread from the inside loaf halves. In a food processor, combine beans, garlic, lemon juice and oil and puree until smooth. Season with salt and pepper. Completely cover inside of both bread halves with an even layer of bean puree.
Arrange zucchini on bottom half of bread. Top with mortadella, parsley, roasted pepper, artichokes, Parmesan, and pepperoncini. Sandwich with top half of bread and wrap tightly in plastic. Place on a baking sheet in refrigerator. Place another baking sheet on top and weight with several heavy cans. Let sit at least 3 hours (or up to overnight). To serve, unwrap and cut into wedges.

Makes 6-8 servings. Total time 25 minutes + chilling.

Verdict:
First off I just used regular ham. I also only let the sandwich sit for 2 hours. I still liked it. Blake liked it too except for the pepperoncinis. I also ate it for lunch the next day and it still tasted good. The bread was getting a little soggy so I wouldn't have it sit for more than a day.

Tex-Mex Turkey and Bean Chili

Ingredients:
4 slices of bacon, cut in to 1/2 inch strips
3 lbs. ground turkey
4 onions, coarsely chopped
2 jalapenos, minced, ribs and seeds removed for less heat if desired
3 T. chili powder
3 T. unsweetened cocoa powder
4 t. ground cumin
2 cans (28 oz. each) whole peeled tomatoes in puree
2 T. unsulfured molasses
1 c. water
3 cans pinto beans, drained and rinsed

Assorted toppings: cheddar cheese, sour cream, fresh cilantro

Directions:
Heat a dutch oven or heavy 5 quart pot over medium. Add bacon; cook, stirring occasionally, until crisp, 6-8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8-10 minutes.
Add onions, garlic, and jalapenos; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa and cumin; cook stirring, until fragrant, about 1 minute.
Break up tomatoes with kitchen shears or your hands, and add them to the pot along with the puree. Add molasses, the water, and 4 t. salt; bring to a boil. Reduce heat to a simmer; cook partially covered, 30 minutes.
Add beans; continue cooking (uncovered) until turkey is very tender and liquid has thickened, about 30 minutes more. Serve hot, with assorted toppings if desired.

Makes 8 servings. Total time 1 hour 30 minutes.

Verdict:
My sister got me a cast iron pot for my birthday and this was the first thing I made in it and I loved it. It made cooking the chili really easy. I also like that it doesn't take much effort, just a little bit of stirring here and there. The flavor was good and I enjoyed it. Blake is not a huge fan of chili so he just thought it was OK but he did say we could eat it again. It made so much that we froze half of it to eat another day when I don't feel like making dinner. One more thing. I don't know what the difference is between unsulfured molasses and regular molasses so I just used regular.

Sorry

Sorry for the week I left you hanging. Life seems to be getting a little more busy here lately. Either that or I am just getting a little more tired.
I hope to be able to keep up for the next 7 weeks.
Then our little baby is coming and I will most likely need a little time off to recover.
And cope.

Baked Ravioli

Ingredients:
2 T. olive oil
1 medium onion, chopped
3 garlic cloves, minced
coarse salt and pepper
1 1/2 t. dried thyme or oregano
1 can (28 oz.) whole tomatoes
1 can (28 oz.) crushed tomatoes
2 lbs. ravioli
1 1/2 c. shredded mozzarella
1/2 c. grated Parmesan

Directions:
Preheat oven to 425.
Heat oil in a large saucepan. Add the onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add the thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until the sauce is thickened and reduced to about 5 1/2 c., 20-25 minutes.
Meanwhile, cook the ravioli in a large pot of boiling salted water just until they float to the top. Drain the pasta; return to the pot.
Toss the sauce with the pasta. Pour the pasta into a large gratin dish or 9x13 inch baking dish, and sprinkle with cheese. Bake until golden, 20-25 minutes. Cool slightly before serving.

Makes 4-6 servings. Total time 50 minutes.

Verdict:
When I made this I used the frozen spinach and cheese ravioli from Costco. I thought it was good. I would, however, next time I make this use just plain cheese or cheese and meat ravioli instead. While this is not an ideal summer meal it was filling and would be great for fall.

Sole With Lemon Butter Sauce

Ingredients:
1/2 c. dry white wine
8 sole fillets
coarse salt and pepper
16 very thin lemon slices, seeds removed
Juice of one lemon
3 T. cold butter, cut into pieces

Directions:
Place the wine in a large, lidded skillet. Fold each sole fillet into thirds. arrange in the skillet; season with salt and pepper. Lay two overlapping lemon slices on each piece of fish.
Bring the wine to a boil; reduce the heat to medium low. Cover; simmer gently until the fish is opaque throughout, 3-5 minutes. With a spatula, transfer the fish to serving plates.
Return the liquid in the skillet to a boil; cook until reduced to 1/3 c, 1-2 minutes. Add the lemon juice; remove from heat. Whisk in the butter until smooth. Season with salt; strain, if desired. Serve with the fish.

Makes 4 servings. Total time 20 minutes.

Verdict:
I used to make this a lot when it was just Blake and I. I haven't made it for a long time so I figured it was time for a little recipe resurrection. I didn't have any sole on hand so I used tilapia instead and just kept it flat instead of folding it into thirds. I still like it although it was more lemony than I remember it being. Since lemon flavor is not Blake's favorite he ate it but didn't want seconds.

Chicken With Poblano Cream Sauce

Ingredients:
1 poblano chile
2 T. vegetable oil
1/2 small onion, chopped
1 garlic clove, minced
1/3 c. heavy cream
coarse salt and pepper
4 boneless, skinless chicken breast
*optional
1-2 jalapenos, seeded (leave seeds in one for more heat), diced

Directions:
Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
Heat 1 T. oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5-7 minutes. Add the chile, cream and jalapeno if using.
Puree in a blender; add water if too thick. Season with salt and pepper.
Season the chicken with salt and pepper. Heat the remaining tablespoon of oil in a large skillet. Cook the chicken until it is golden and juices run clear, 4-5 minutes per side. Serve with the sauce.

Makes 4 servings. Total time 25 minutes.

Verdict:
My sister had tried this recipe before I did and she said it was a little bland so she had added pickled jalapenos. I decided on regular jalapenos. I used two when I made it leaving the seeds in one. I didn't think that it was spicy. I think it gave it the little extra that it needed. If you are spice sensitive I would say that you could leave out the seeds or the jalapenos all together. I thought that it still had a light flavor. Blake liked it too.

Pan Fried Shrimp With Green Curry

Ingredients:
1 slice (1/4 inch thick) fresh ginger, peeled
3/4 c. plus 2 T. roasted cashews
1/3 c. plain low fat yogurt
1/4 c. cilantro leaves, packed
1 T. brown sugar
1 t. curry powder
1 1/2 lbs. large shrimp, peeled, deveined
2 T. olive oil

Directions:
In a food processor, pulse the ginger until finely chopped. Add the 3/4 c. cashews; process until smooth, 2 to 3 minutes.
Add yogurt, cilantro, sugar and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down sides as needed. Transfer to a serving bowl; sprinkle with remaining cashews.
Season the shrimp with salt and pepper. Heat 1 T. of the oil in a large nonstick skillet over med.-high heat. Add half the shrimp and cook until opaque throughout, 2-3 minutes. Repeat with remaining tablespoon of oil and remaining shrimp. Serve the shrimp with the sauce.

Makes 4 servings. Total time 20 minutes.

Verdict:
I love shrimp so this was kind of a no brainer for me. The curry sauce with it was good. I liked it. Blake just ate his shrimp plain and the kids ate rice.

Sauteed Chicken In Mustard Cream Sauce

Ingredients:
4 boneless skinless chicken breast
2 T. olive oil
1/4 c. dry white wine or chicken broth
1/2 c. heavy cream
1 t. dried tarragon

Directions:
Sprinkle each chicken breast with 1/4 t. each salt and pepper. In a large skillet, heat oil. Add the chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
Pour the wine into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.

Makes 4 servings. Total time 25 minutes.

Verdict:
I didn't have any tarragon so I left it out. I am not sure if it would have tasted better with it. With out it it just tasted like chicken with a mustard sauce.

Chicken Caprese

Ingredients:
2 ciabatta rolls, split in half
olive oil
1 chicken breast, pounded thin
coarse salt and pepper
4 thick slices fresh mozzarella
4 slices tomato
fresh basil leaves

Directions:
Heat grill to high.
Brush ciabatta roll with olive oil and toast on grill. Season chicken breast with salt and pepper, brush with oil and grill until cooked though. Layer mozzarella, sliced tomato, and chicken on bottom half of roll; add fresh basil leaves. Sandwich with top half of roll.

Makes 2 sandwiches. Total time 15 minutes.

Verdict:
I really liked these. I have been wanting things that are fresh and easy lately. This fit the bill. Blake liked it too but ate his with out basil leaves on it. The kids ate all of their topping separately.

Spinach and Meatball Calzones

When making this recipe you will have to reference this one.

Ingredients:
olive oil
10 oz. baby spinach
coarse salt and pepper
flour, for work surface
1 lb. store bought pizza dough, or frozen bread dough thawed, cut into 4 equal pieces
8 meatballs, halved and 1 1/2 c. sauced reserved (from this recipe)
8 oz. fresh mozzarella, torn into pieces
1/2 t. red pepper flakes

Directions:
Preheat oven to 450. Lightly oil a rimmed baking sheet. In a large saucepan, bring 1/2 c. water to a simmer. Add spinach and season with salt; cover and cook until wilted, about 2 minutes. Transfer spinach to a fine mesh sieve and drain, pressing with a rubber spatula to release as much liquid as possible. Transfer spinach to a cutting board and roughly chop.
On a lightly floured work surface, roll each piece of dough into an 8 inch round. In a medium bowl, stir together spinach, reserved meatballs and sauce, cheese and red pepper flakes (if using). Season with salt and pepper. With a slotted spoon, divide mixture among bottom halves of dough rounds, leaving a 1 inch border.
Fold top half of each round over filling and roll and pinch edges to seal. Carefully transfer calzones to baking sheet. Brush tops lightly with oil and season with salt and pepper. Bake until calzones are golden brown, 15-18 minutes.

Makes 4 servings. Total time 30 minutes.

Verdict:
These were better than I was expecting. I left out the spinach because mine had gone bad but I was OK with that. I think Blake was OK with that too. We also added pepperoni because we like it. I used Rhodes frozen bread and it worked great. These were big though, so keep that in mind.

Savory French Toast BLT

Ingredients:
8 slices of bacon
4 large eggs, lightly beaten
3/4 c. heavy cream
1/4 c. fresh chives, chopped
coarse salt and pepper
3 T. butter
4 slices crusty bread, cut 1 inch thick
4 lettuce leaves
8 slices of tomato

Directions:
Preheat oven to 375. Place bacon on a rimmed baking sheet; cook until golden and crisp, about 15 minutes, rotating sheet halfway through. Drain on paper towels.
Meanwhile, in a large shallow dish, whisk together eggs, cream and chives; season with salt and pepper. Lay bread in a single layer in egg mixture coating on each side. In a large skillet, melt butter over medium. When butter sizzles, add bread and cook until golden and crisp around edges, about 3 minutes per side, flipping once.
To serve, layer lettuce, tomato, and bacon on each slice French toast and sprinkle with chives.

Makes 4 servings. Total time 30 minutes.

Verdict:
When I thought about making this I was under the impression that it was going to rock our world. French toast and BLTs together. What wouldn't be good about this? I was underwhelmed. I like just plain BLTs better and plain French toast. Just not together.

Chicken Tostada Salad

Ingredients:
4 corn tortillas
3 t. olive oil
3/4 c. Monterey Jack cheese, grated
1/2 small red onion, diced small
1/2 t. chili powder
1 garlic clove, minced
breast meat from 1 rotisserie chicken, torn into bite-size pieces
coarse salt and pepper
1 T. plus 1 t. fresh lime juice
1/2 head lettuce, shredded
1 tomato, seeded and chopped
1 avocado, halved, pitted, peeled, and diced small
fresh cilantro, for serving

Directions:
Preheat oven to 400. Lightly brush both sides of tortillas with 2 t. oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among the tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.
Heat 1 t. oil in a large skillet. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/4 c. water and season with salt and pepper. Cook stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes. Stir in 1 t. lime juice and remove from heat.
In a large bowl, combine lettuce and 1 T. lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion and cilantro.

Makes 4 servings. Total time 25 minutes.

Verdict:
So good. I am not just saying that because I love tostadas, because I do, but these taste similar to something that you would get in a Mexican restaurant. Except in a restaurant they are normally soggy from sauce. I liked these so much we are having them again next week. Perhaps I am just really loving Mexican food.

Grilled Chicken With Oregano and Lemon

Ingredients:
4 large chicken cutlets or 2 boneless skinless chicken breast cut in half thickness wise
2 garlic cloves, smashed and peeled
2 sprigs fresh oregano
1/2 lemon, quartered
coarse salt and pepper
1 T. olive oil

Directions:
In a medium bowl, combine chicken, garlic, and oregano. Add lemon quarters, squeezing juice into bowl as you go; season with salt and pepper. Cover and refrigerate for 30 minutes.
Preheat grill.
Clean and lightly oil grill. Remove chicken from marinade and grill until cooked through, about 3 minutes, flipping once. Transfer cutlets to a platter and serve.

Makes 4 servings. Total time 10 minutes + marinating.

Verdict:
I wasn't expecting much from this. I made some noodles to go along with it. I was somewhat surprised at what a good flavor it had.

Kicked Up Tuna Melts

Ingredients:
4 cans tuna, drained
1/3 c. mayonnaise, plus more for spreading
1/4 c. red onion, finely chopped
4 t. capers, rinsed and drained
1 T. lemon juice
1/2 t. coarse salt
1 t. ground pepper
1/4 t. dried oregano, crumbled between your fingers
4 slices crusty bread
8 slices tomato, thin
4 slices provolone

Directions:
Heat broiler, with rack in the highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among the slices, then top each with 2 slices of tomato and 1 slice of cheese.
Broil until cheese is golden and bubbling, 3-4 minutes.

Makes 4. Total time 20 minutes.

Verdict:
This really is just a glorified tuna sandwich.

Spaghetti and Meatballs

Ingredients:
1 1/2 lb. sweet or spicy Italian sausage
1 t. olive oil
1 medium onion, diced small
2 cans (28 oz. each) whole peeled tomatoes
1 lb. spaghetti

Directions:
Boil a large pot of salted water.
Remove sausage meat from casing and roll into 24 balls. In a large saucepan or dutch oven, heat oil. Add sausage and cook until browned all over, about 5 minutes. Using a slotted spoon transfer meatballs to a plate. Add onion to pan and cook, stirring frequently, until softened, about 5 minutes. Add tomatoes, breaking them up as you go, and season with salt and pepper; bring sauce to a boil and cook 5 minutes.
Add pasta to water and cook according to package directions. Meanwhile, add meatballs to sauce and rapidly simmer until sauce is slightly thickened about 7 minutes.
Drain pasta then toss with sauce and meatballs.

Makes 4 servings. Total time 30 minutes.

Verdict:
Not bad. I have never been a big fan of spaghetti and meatballs but I figured I would give it a go. I liked that you can pick the spiciness of the sausage. The kids liked it but mostly picked around the meatballs.

Tilapia and Quinoa With Feta and Cucumbers

Ingredients:
1 c. Quinoa
2 1/2 t. olive oil
1 lb. boneless, skinless tilapia fillets
3/4 t. paprika
1 c. cucumber, diced small
1/3 c. fresh dill, roughly chopped
2 t. lemon juice

Directions:
In a small saucepan, bring quinoa, 2 c. water and 1 t. salt to a boil over high heat. Reduce to medium simmer and cook until water evaporates, about 15 minutes. Transfer quinoa to a bowl and let cool 5 minutes.
In a large nonstick skillet heat 1 1/2 t. olive oil. Pat fish dry and season with salt and pepper; sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping half way through.
Stir cucumber, dill, feta, 1 t. oil, and lemon juice into quinoa. Season with salt and pepper.

Makes 4 servings. Total time 30 minutes.

Verdict:
I love finding new things to try. I also love when they are good for you. Win/win. The fish had a good flavor for not having a lot of things on it. I also liked the quinoa. I will eat just about anything that contains dill and feta, to be honest. Blake liked both. The kids wouldn't touch the quinoa, they just picked out the feta.

Spaghetti With Three Tomato Sauce

Ingredients:
1 lb. spaghetti
1/2 c. oil-packed sun dried tomatoes, chopped, oil reserved
4 cloves garlic, minced
1/4 to 1/2 t. red pepper flakes
1 can (28 oz) whole peeled tomatoes
1 lb. cherry tomatoes, halved

Directions:
Boil salted water in a large pot, cook the spaghetti according to package directions. Drain, reserving 1 c. pasta water; return the pasta to the pot.
Meanwhile, heat 2 T. sun dried tomato oil in a large saucepan. Add the garlic and red pepper flakes; cook until fragrant, 30 seconds. Add the canned tomatoes (with juice) and sun dried tomatoes. Simmer gently, stirring occasionally and breaking up the canned tomatoes, until thick, about 15 minutes.
Add the cherry tomatoes; simmer until soft, about 10 minutes.
Add the pasta. Season with salt and pepper. Toss adding pasta water as desired. Serve immediately.

Makes 4 servings. Total time 35 minutes.

Verdict:
Blake is always telling me that we can have spaghetti for dinner. I like spaghetti I am just not the biggest fan of jarred spaghetti sauce. So I am always looking for a good quick sauce. This one fits the bill. I really like the flavor and how light it tasted. Blake liked the flavor but picked out the sun dried tomatoes. (He says he doesn't like the texture.) The kids ate it but also weeded out the tomato chunks.

Favorite Turkey Burger

Ingredients:
1 1/2 lbs. ground turkey
1/2 c. Gruyere cheese, grated
4 green onions, thinly sliced
1/4 c. dried breadcrumbs
1/4 c. Dijon mustard
1 clove garlic, minced
coarse salt and pepper
Vegetable oil for grates
4 hamburger buns

Suggested accompaniments:
cheese slices
sliced tomatoes
red or white onion
ketchup
mustard
pickles
mayonnaise
lettuce

Directions:
Heat the grill to high. In a medium bowl, use a fork to gently combine the turkey with the Gruyere, green onions, breadcrumbs, Dijon, and garlic; season with salt and pepper. Dividing the mixture evenly, gently form the mixture into four 1 inch thick patties.
Lightly oil the grill. Place the patties on the hottest part of the grill; sear until browned, 1-2 minutes per side. Move the patties to the cooler part of the grill; continue grilling until cooked through, 5-10 minutes per side.
Split the hamburger buns and toast on the grill if you like; place a burger on each bun and serve with the desired accompaniments.

Makes 4 servings. Total time 35 minutes.

Verdict:
The flavor was good on these unfortunately the BBQ destroyed them. They did not come out looking like burgers, more like broken off pieces of meat. Never the less, we enjoyed them, and so did the kids. I think that these would work well if you cooked them on the stove top.

Linguine With Cauliflower and Brown Butter

Ingredients:
6 T. butter
1 head cauliflower (2 1/2 lbs.), cut into florets
1/4 c. water
1 lb. linguine
10 fresh sage leaves (or 1/2 t. dried)
1 shallot, minced
3/4 c. Italian parsley, coarsely chopped
1/2 c. Parmesan cheese, grated
1/3 c. plain dried bread crumbs

Directions:
Melt 2 T. butter in a large skillet. Add cauliflower and season with salt; cook until crisp-tender, stirring occasionally, about 15 minutes. Add the water; cook until cauliflower is tender when pierced with a sharp knife, 3-4 minutes.
Meanwhile, bring a pot of water to a boil; add a generous amount of salt. Cook pasta according to package directions. Reserve 1/2 c. pasta water; drain pasta.
Melt remaining 4 T. butter in same pot. Stir in sage and shallot; cook, stirring until butter is golden brown, about 3 minutes. Add pasta, cauliflower, parsley, and Parmesan; season with salt and pepper. Toss to combine. Add enough reserved pasta water to create a thin sauce to coat pasta.
To serve, divide among bowls and sprinkle with bread crumbs and additional cheese.

Makes 4-6 servings. Total time 40 minutes.

Verdict:
For being a vegetable dish this tasted so good. Blake and I both loved it. The kids ate the noodles and mostly picked around the cauliflower. We really like cauliflower, and we like it even more when it is cooked in a good amount of butter. (In this recipe: instead of using a shallot I just used part of a regular onion.)

Lentil Walnut Burgers With Yogurt-Cilantro Sauce

For the burgers:
3/4 c. lentils, picked over and rinsed
3/4 c. walnuts
1/3 c. plain dried breadcrumbs
3 garlic cloves, coarsely chopped
2 t. ground cumin
2 t. ground coriander
1/4 to 1/2 t. red pepper flakes
4 T. olive oil
1 large egg
4 hamburger buns

For the sauce:
3/4 c. plain yogurt
2 T. fresh cilantro, chopped
1 T. lemon juice
coarse salt and pepper

For the sauce:
Whisk together all of the ingredients in a small bowl. Season with salt and pepper.

For the burgers:
Preheat oven to 350.
Place the lentils in a small saucepan, and cover with water by 1 inch. Bring to a boil; reduce to a simmer. Cover, and cook until the lentils are tender but still holding their shape, 15-20 minutes. Drain well and cool.
Meanwhile, spread the walnuts on a baking sheet, and toast in the oven until fragrant and darkened, about 10 minutes. Let cool.
In a food processor, combine the walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, 1 1/2 t. salt and 1/4 t. pepper; process until finely ground. Add the lentils and 1 T. of the oil; pulse until coarsely chopped. (Some lentils should remain whole.)
In a large bowl, whisk the egg. Add the lentil mixture; mix well. Divide into 4 equal size parts; roll into balls, and flatten with the palm of your hand into 3/4 inch thick patties.
Heat the remaining 3 T. oil in a large nonstick skillet. Add the burgers; cook over medium low heat until crisp and browned, turning gently wit a thin edged spatula, 8-10 minutes per side. Transfer to a plate to drain. Serve on buns topped with yogurt sauce.

Makes 4 servings. Total time 40 minutes.

Verdict:
At least once a week I try to make a meatless meal. Sometimes when I am picking out recipes I think to myself "They are not going to like this." Sometimes I am pleasantly surprised and sometimes I am right, they don't like it. I knew when I was making this I was going out on a limb. Blake is not the biggest fan of "non meat" made to act like a burger, and then I was throwing the nuts into it. For him that is insult on top of insult. Both of us thought that it was alright. Not great. Not horrible. I think I overcooked the lentils and I didn't like that it has a spice "dryness" to it. Canon on the other hand loved it.

Cashew Chicken

Ingredients:
1 1/2 lbs. boneless, skinless chicken breast, cut into 1 inch cubes
1 T. cornstarch
salt and pepper
2 T. vegetable oil
6 garlic cloves, minced
8 green onions, white and green parts separated, each cut into 1 inch pieces
2 T. rice vinegar
3 T. hoisin sauce
3/4 c. cashews

Directions:
In a med. bowl, toss the chicken with the cornstarch until chicken is coated; season with 3/4 t. salt and 1/4 t. pepper.
Heat 1 T. oil in a large nonstick skillet. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the onions. Cook tossing often, until the chicken is browned about 3 minutes. Return the first batch of chicken to the pan. Add the vinegar; cook until evaporated, about 30 seconds.
Add the hoisin sauce and 1/4 c. water; cook, tossing until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the green parts of the onions and cashews. Serve immediately over white rice.

Makes 4 servings. Total time 30 minutes.

Verdict:
My kids thought they had died and gone to heaven. Who knew that they loved cashews so much? Blake and I both really liked this too...and not just because of the cashews.

Chicken and Basil Stir Fry

Ingredients:
1 1/2 lbs. boneless, skinless chicken breast, cut crosswise into 1/4 inch thick slices
1 T. cornstarch
coarse salt and pepper
6 t. vegetable oil
1 small onion, halved lengthwise and cut into 1/4 inch thick wedges
2 bell peppers, (red or green or mix) ribs and seeds removed, cut into 1/4 inch wide strips
6 garlic cloves, minced
1/4 c. water
2 T. rice wine vinegar
2 T. soy sauce
1 1/2 c. fresh basil

Directions:
Pat chicken pieces dry with paper towels. Toss chicken with cornstarch until completely coated; season generously with salt and pepper.
In a large skillet, heat 2 t. oil over medium high heat. Cook half of the chicken, turning once, until browned on both sides but not completely cooked through, 2 to 3 minutes. Transfer to a plate. Repeat with another 2 t. oil and remaining chicken; transfer to a plate.
Wipe skillet clean with a paper towel. Add remaining 2 t. oil, along with onion and bell peppers; cook over medium high heat, tossing often, until vegetables begin to brown, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.
Add the water, vinegar, soy sauce and chicken; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve over rice if desired.

Makes 4 servings. Total time 30 minutes.

Verdict:
Blake has been on an Asian kick lately so I figured that I would try to find some recipes to curb his cravings. I was somewhat surprised at how flavorful this was even though it didn't have that many ingredients. I am sure that you could leave out the basil and it would taste just as good.

Asian Chicken Soup

Ingredients:
3 cans (14 1/2 oz. each) chicken broth
1 T. fresh ginger, grated and peeled
1 garlic clove, cut into slivers
1/4 to 1/2 t. crushed red pepper flakes
2 c. water
4 oz. soba noodles
2 boneless, skinless chicken breast, thinly sliced crosswise
1 red bell pepper, ribs and seeds removed, cut into 1 inch strips
6 oz. snow peas, stem ends and strings removed, sliced diagonally into 1/2 inch pieces
1 to 2 T. lime juice
2 green onions, trimmed and thinly sliced

Directions:
In a large pot, bring chicken broth, ginger, garlic, red pepper flakes, and the water to a boil over high heat. Add noodles, and reduce heat to a simmer; cook until noodles are just tender, 6 to 8 minutes.
Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice and scallions, and season with salt.
Serve by dividing noodles among four bowls, then ladle the soup mixture over each.

Makes 4 servings. Total time 20 minutes.

Verdict:
When I got all ready to make this I was sure that I had soba noodles. Oops. I had somen noodles which cook a lot faster. So instead of using uncooked chicken I just used rotisserie chicken and added the ingredients accordingly. It worked out quite nice. I like the flavor of the soup and that it was light. I probably will try to see if I can find soba noodles and try it that way, at a later date, to see which one I like better.

Grilled Greek Chicken Kebabs With Mint Feta Sauce

Ingredients:
1 lb. boneless, skinless chicken breast cut into 1 inch pieces
1 zucchini, halved lengthwise and cut crosswise into 1 inch pieces
1/2 small red onion, quartered lengthwise, layers separated
2 T. olive oil
1 t. dried oregano
3 T. red-wine vinegar
1/2 c. feta, crumbled
1/4 c. plain yogurt
1 c. fresh mint leaves, packed

Directions:
In a resealable plastic bag, combine chicken, zucchini, onion, olive oil, oregano and 2 T. vinegar; season with 1/2 t. salt and 1/4 t. pepper. Marinate at room temperature 30 minutes
(or refrigerate up to overnight).
Heat grill to medium; lightly oil grates. Onto each skewer, thread 3 pieces of chicken with zucchini and onion. Grill skewers, turning occasionally, until chicken is cooked through and vegetables are tender, 12-14 minutes.
For the sauce, blend feta, yogurt, mint and remaining tablespoon vinegar in a food processor until smooth. Serve kebabs with dipping sauce.

Makes 4 servings. Total time 1 hour with marinating.

Verdict:
I thought that these were just OK. The chicken was good but nothing to write home about. I did really like the onions though. I also think that this would taste better with a tzatziki sauce.

Asparagus and Prosciutto Pasta with Ricotta Mint Pesto

For the bread crumbs:
1/2 c. fresh bread crumbs
2 tsp. olive oil
1 tsp. lemon zest, minced

For the pesto:
1 c. fresh mint, packed
1 c. whole milk ricotta cheese
1/4 c. olive oil
3 T. lemon juice
1/3 c. Parmesan, grated
2 T. pine nuts, toasted

For the pasta:
1/2 lb. prosciutto or bacon, diced
1 T. olive oil
1 lb. fresh asparagus, stems trimmed, cut into 3 inch pieces
1/4 c. dry white wine
1 lb. campanelle pasta

Directions:
Toast crumbs in 2 t. oil in a nonstick skillet over med. heat until browned, 2-3 minutes. Remove from heat and stir in zest, salt, and pepper flakes; set aside.
Process mint, ricotta, 1/4 c. oil, lemon juice, Parmesan, pine nuts, salt and black pepper for the pesto in a food processor; set aside.
Saute prosciutto in 1 T. oil in a skillet until crisp, 3-4 minutes. Remove to a paper-towel-lined plate; set aside.
Bring a large pot of salted water to a boil. Add the asparagus and boil 2-3 minutes. With a slotted spoon, transfer asparagus to a bowl of ice water, then drain.
Saute asparagus in same skillet used for the prosciutto, 5 minutes. Deglaze pan with wine and reduce until evaporated; set aside.
Cook pasta according to package directions in same water used to boil the asparagus. Reserve 1/2 c. pasta water, then drain. Combine pasta with pesto and reserved pasta water in the pasta pot, then transfer to a serving bowl. Top pasta with asparagus, prosciutto, and bread crumb mixture.

Makes 8 cups. Total time 30 minutes.

Verdict:
I changed a couple things about this recipe. First off I used bacon instead of prosciutto. Then I also left out the pine nuts out of the pesto. Pine nuts are just so expensive I couldn't bring myself to buy them. With those changes I still think that it tasted great. I really liked that this was fresh and easy to make. Blake liked it OK. He is not the biggest fan of most herbs so take that with a grain of salt. I am also sure he would have been a bigger fan if it had chicken in it. That is just how he rolls.

Garlic Chicken Alfredo

Ingredients:
12 oz. boneless, skinless chicken breast
8 T. butter, divided
2 t. garlic, minced
1/2 c. heavy cream
1/3 c. Italian cheese blend, shredded
9 oz. fettuccine noodles
1/2 c. frozen peas, thawed (optional)

Directions:
Bring a large pot of salted water to a boil and cook fettuccine according to package directions.
Cut chicken into bite sized pieces and season with salt and pepper. Melt 1 T. butter in a nonstick skillet over medium heat. Add chicken and saute until lightly browned and almost cooked. Stir in garlic; cook 2 minutes.
Add remaining 7 T. butter and cream to chicken mixture. Bring to a boil and simmer until butter melts and mixture begins to thicken, 5 minutes, stirring frequently.
Drain pasta and set aside.
Stir cheese and peas into cream mixture, cook until cheese is melted and mixture thickens, 2-3 minutes. Season with salt and pepper. Combine chicken mixture and fettuccine.

Makes 4 servings. Total time 20 minutes.

Verdict:
I had trouble with this recipe but that is only because I didn't read the directions right and added the cream at the wrong time. Even with that complication this turned out really good. The flavor was great. I am going to try this again and perhaps I can get it to be the cream sauce it is suppose to be instead of the oily sauce I made it.

Hot Potato Salad

For the casserole:
2 lbs. baby red potatoes, quartered
1 1/2 pkgs. cream cheese, softened (12 oz. total)
2/3 c. buttermilk
1 c. cheddar, shredded
2 T. green onions, chopped
1 T. parsley, chopped
1 T. dill, minced
1/8 t. cayenne pepper

For the topping:
1/2 c. fresh bread crumbs
1/4 c. parmesan cheese, grated
1 T. parsley, chopped
1/4 t. paprika

Directions:
Preheat oven to 425; coat a 2 qt. casserole dish with nonstick spray.
Boil potatoes in a large pot of salted water over high heat until fork tender, 12-15 minutes; drain and set aside.
Combine cream cheese and buttermilk in a large bowl until blended. Stir in cheddar, green onions, 1 T. parley, dill and cayenne; season with salt and pepper to taste.
Stir in hot potatoes into cream cheese mixture until coated; transfer to prepared baking dish.
Combine bread crumbs, parmesan, 1 T. parsley, and paprika in a small bowl. Season with salt and pepper. Sprinkle topping over potato salad.
Bake until potatoes are completely soft and topping is golden brown, 20-25 minutes.

Makes 6 servings. Total time 1 hour.

Verdict:
Oh, have mercy. This is rich and flavorful and oh so yummy. I loved this and so did Blake. I do have to say that it does make a lot of food. We ate ours as a side dish along with hamburger patties.

Spicy Chicken Bundles

Ingredients:
3 oz. cream cheese, softened
2 T. milk
1 T. pickled jalapeno slices, chopped
1/4 t. pepper
2 c. cooked chicken, cubed
1/2 c. onion, chopped
2 tubes refrigerated crescent rolls
1 T. butter, melted
4 t. seasoned bread crumbs
1 can cream of mushroom soup
1/2 c. milk

Directions:
In a large bowl, beat cream cheese, milk, jalapenos and pepper until blended. Stir in chicken and chopped onions.
Separate crescent dough into eight rectangles; seal perforations. Spoon 1/4 c. chicken mixture onto the center of each rectangle; bring corners up to the center and pinch edges to seal.
Place on an ungreased baking sheet. Brush with butter; sprinkle with bread crumbs. Bake at 375 for 15-20 minutes or until golden brown.
Combine soup and milk in a small saucepan. Cook and stir over medium heat until heated through. Serve with bundles.

Makes 8 servings. Total time 30 minutes.

Verdict:
I liked that these were a fast meal. They tasted pretty good, except that next time I would add more jalapenos just to give it more flavor.

Shells and Cheese

Ingredients:
1 package (16 oz) medium pasta shells
1 package (8 oz) Velveeta, cubed
1/3 c. milk
2 c. cottage cheese
1 can condensed cream of onion soup, undiluted
3 c. Mexican cheese blend, shredded
2/3 c. dry bread crumbs
1/4 c. butter, melted

Directions:
Cook pasta according to package directions. Meanwhile in a large saucepan, combine Velveeta and milk; cook and stir over low heat until melted. Remove from heat. Stir in cottage cheese and soup.
Drain pasta and add to cheese sauce; stir until coated. Transfer to a greased 13 x 9 inch baking dish. Sprinkle with the Mexican cheese. Toss bread crumbs with butter; sprinkle over the top.
Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Makes 6 servings. Total time 50 minutes.

Verdict:
When you put some fake cheese in macaroni you would figure it would be tasty. I wasn't all that impressed with this. I thought it was kinda blah.