For the Love...of Food

Bow Tie Lasagna

2012-02-25T16:40:00.004-05:00

Here's a good, easy, cheap and quick recipe for your repertoire. I always have pasta on hand and I'm always looking for new ways to use it besides boiling it and adding meat and jarred sauce. This is like lasagna, just de-constructed and you can make it all in your skillet! I also love the idea that you can use fun pasta shapes like bow ties! Use whatever you have! Sounds good, right? Add garlic bread and a salad and you've got a meal to be proud of! Just don't freeze this because it has sour cream in it!

Bowtie Lasagna (from TastyKitchen.com)

1 pound Ground Chuck

5 cups Bow Tie Noodles

3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)

1 Tablespoon Olive Oil

1 teaspoon Salt

½ teaspoons Garlic Powder

1 teaspoon Italian Seasoning (or More, Make It To Your Taste)

½ cups Mozzarella Cheese

½ cups Sour Cream

Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.

Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted. Serve to your family and be prepared to have it disappear before your very eyes.

Braised Roast Beef

2012-02-24T09:57:00.003-05:00

Hello all, good to be back in the blogging world. A few months ago I discovered the wonderful world of Pinterest and I've never looked back! I've gotten so many great ideas, not just recipes, but ideas for my home, decorating, kids, and tons more. I love it. It's my go-to site for almost everything now!

Yesterday I had a roast beef dilemma. I wanted to make one with a recipe I had but it was for the crock pot and mine just broke (it cracked!) so I couldn't do that. So, of course I looked on Pinterest for a roast beef recipe. Found this one almost immediately and loved how it sounded and amazingly I had all of the ingredients in my pantry! I used a chuck roast, like the recipe says, but mine was boneless...either way is fine. I served it with scalloped potatoes, green beans and corn. It was gobbled up! And I might add, it made my house smell DIVINE.

Braised Roast Beef -- from "The Bake-Off Flunkie" (the site has pictures, too!)

1/2 cup apple cider vinegar

1/2 cup packed brown sugar

1 6-oz can tomato paste

1 teaspoon ground cumin

1 teaspoon ground allspice

1 small onion, diced (about 1 cup)

6 cloves garlic, pressed
1 2-1/2 to 3 lb bone-in chuck roast

1. In a medium bowl (I used a 4-cup glass measuring cup), combine everything except the roast; mix well.

2. Make the foil packet: Tear a large sheet of heavy-duty foil (mine was about 18x18) and put the roast in the center. Bring up the top and bottom edges. ...and fold them over 3 or 4 times. Fold up both sides 3 or 4 times.

Very carefully unfold the top (you will have to unfold all of the folds a few times) and pour in the vinegar-tomato paste mixture. Refold everything and put the packet in a baking dish to catch any leaks (and there will be some leaks).

3. Heat your oven to 325. Bake the roast for 4 hours. Let it rest for 10 minutes before you open the packet.

4. Use tongs to take the meat out of the packet, transferring it to a cutting board or plate, and cover it with foil. The meat will come apart in large pieces when you try to pick it up....oh, yeah...

5. Strain the cooking liquid through a fine sieve (you might have to press it through) to make a sauce. Slightly pull the meat apart with a fork and serve it with the sauce.

Serves 4-6 people.

Ranch Burgers - Craving Fulfilled!

2011-08-29T19:02:00.005-04:00

Well I'm pregnant and I have cravings from time to time. One of them lately has been a big, juicy hamburger! I don't care for burgers that often; if I have to choose between a burger and a hot dog, the hot dog always wins. But, the baby wants it so I found a recipe that sounded easy and yummy and went for it. It truly was easy and very quick. I cooked them on my George Foreman grill and they were perfect - but you can use your outdoor grill or even the stove top.

It's important for me to make meals that my whole family loves, so I'll usually tell you what my 2-year-old thinks of what I made. Just to give you an idea, she's been sick with a throat infection for a few days and hasn't wanted to eat anything. She's had next to nothing all day, but tonight, she ate (most) of the burger! I told her it was like a big meatball and I think that's how I sold it..haha. Good luck!

Ranch Burgers (from E-Mealz.com)

(makes 4-6 burgers, depending on how big or small you like them!)

1 lb ground round (or lean ground beef or ground turkey!)

1 packet ranch dressing mix (I used Hidden Valley)

2 T honey dijon mustard (I couldn't find honey dijon so I bought regular dijon and mixed in honey)

1 C mexican shredded cheese

Hamburger Buns

In medium bowl mix together ground meat, dressing mix, mustard & cheese. Shape into 4- 6 patties. Cook on stove or grill until juices run clear & center is no longer pink. Place patties on hamburger bun with desired condiments.

You can serve this with chips or fries and maybe even some cold fruit, like watermelon, if it's summer time.

Hi! And Beef & Broccoli Stir Fry

2011-08-23T20:48:00.002-04:00

Wow, so a whole year went by! Well, I'm back and I've got a new recipe for you to try. It was a hit with my family tonight - even my 2-year-old ate it! I think it would be a good meal to make for a crowd - it's easy and delicious.

I got it from E-Mealz. It's a meal subscription web site that's super cheap. You pick the store you shop at, specify how many people you are feeding and sign up for a meal plan. E-Mealz will prepare a 5-day meal plan including ingredients and coupon deals. The best part is that they plan the meals around what's on sale at your grocery store that week. I've been a member for a while now and I mostly like this. I like that it's cheap ($5 a month) and that I'm saving money each week during my grocery shop. The meals we've tried have been really good. Sometimes I'll see a meal and know my family won't eat it, so I'll take some of the ingredients and make something I know we'll like. Check it out and see if it will work for your family!

Beef & Broccoli Stir Fry (from E-Mealz.com)

1 T cornstarch

1 T water

1⁄4 t garlic powder,

zip bag

1⁄2 lb boneless top sirloin steak, cut into 3" strips

1 T vegetable oil

2 c fresh broccoli florets (I used a frozen bag of microwave steam broccoli and added it after I cooked the onions)

1 c onion, cut into wedges

1 T vegetable oil

1⁄3 c soy sauce

2 T brown sugar

1 t ground ginger

1 T cornstarch

1⁄2 c water

1 bag egg noodles (or rice, your choice!)

In zip bag combine cornstarch, water & garlic powder. Add beef. Seal bag and turn to coat. In large skillet or wok over med-high heat, stir fry beef in oil until no longer pink; remove and keep warm. Stir-fry broccoli & onion in oil for 4-5 min & return beef to pan. In small bowl, combine soy sauce, sugar, ginger, cornstarch, and water until smooth; add to pan. Cook and stir for 2 min until thickened. Serve over noodles.

Cook egg noodles according to pkg directions. Season w/ salt to taste.

Oven Ready Lasagne Noodles?!

2010-08-22T20:08:00.004-04:00

Such a thing exists?! Actually I knew it did but had completely forgotten until I saw them at Target this week. I hate making lasagne, absolutely hate it. I hate getting out my huge pot that takes 60 years for the water to boil, then waiting for all the noodles to get soft enough to start falling into the pot and boil, then waiting for them to cool so I can touch them...the whole process is very frustrating to me. I know, I'm making it a big deal. But it's enough for me to never make it...and I don't. UNTIL TODAY!

All I had to do was brown my ground beef, add sauce, mix the ricotta cheese with eggs, mozzarella and parmesan and set up the assembly line! It was a cinch and ready in an hour. I served it with a pre-packaged Caesar salad and got out a baguette I had in the freezer, cut it up into slices, drizzled olive oil over it and stuck it in the oven on broil. When it was nice and browned, I scraped a clove of garlic over each slice. The result=delicious home made garlic bread the cheap way! Woot!

So, even though Barilla isn't paying me to say this (although I wish they were....free pasta?! AMAZING!)....go get yourself a box of Oven Ready Lasagne!!

Strawberry Poppy Seed Salad

2010-08-02T14:53:00.003-04:00

Here is a great summer salad. The strawberries are cheap and super juicy and delicious right now so take advantage and make this! This recipe comes from my friend Ashley Carlson! She was kind enough to share this recipe with me after she made it for our friend Sarah's baby shower. We all loved it and I knew I had to share it with you all!

This salad is sweet but not overbearing. The almonds and the brie cheese really balance it all out. You have got to try this. Make it a meal by adding some grilled chicken or shrimp. Yum!!

Strawberry Poppy Seed Salad

2 heads romaine lettuce
– chopped 2 qts. strawberries, sliced
1 Brie cheese – cubed and peeled
1 cp. toasted slivered almonds (sauté almonds in butter and sugar – to caramelize)

Poppy Seed Dressing:
¾ cup sugar
1 tbsp. dry mustard
¼ tsp salt
½ cup white vinegar
1 ½ tbsp. grated onion
1 cup vegetable oil
1 ½ tbsp. poppy seeds

Make the dressing the night before. Mix in a blender then pour into a jar so it can be shaken just prior to pouring over the salad.

Baby Showers & Italian Pasta Salad

2010-06-26T15:32:00.007-04:00

It's baby shower season in my life right now! It comes in waves, I think. Today was a baby shower for my dear friend Sarah who is having a baby boy named Nathaniel in August! I am so happy for her! Wish I had taken a picture today but I was so busy I forgot to! My friend Kristin and I threw the shower at Kristin's home. It was beautiful and we had TONS of food! Here's a breakdown of what we had:

Tuna/egg salad sandwiches
Crackers with cheese and salmon spread
Fruit
Italian Pasta Salad (see recipe below!)
Sweet & Sour Meatballs (click for recipe!)
Veggies w/ ranch dressing
Strawberry/Poppy Seed Salad
Cake
Brownies
Meringues

Quite a spread, don't you think? We had a blast. Our theme was "meal time" so we pretty much had the food covered! ;) Sarah got lots of very nice gifts and ones she can use for feeding her new baby very soon. Congrats Sarah!

Here's the recipe, which is an adaptation from my friend Carla! You can make this a thousand different ways with any and all ingredients you want. Just have fun with it! This isn't even a recipe, just a method. Here's what I did today:

Italian Pasta Salad

2 lbs pasta (I use the bowtie pasta)
Lots of olive oil
1-2 jars prepared pesto - I used two but I like a lot of flavor, just use it to taste(or make your own if you're ambitious!)
Lots of parmesan cheese - I bought a container of shaved parmesan cheese!
Almonds - again, to taste - but you need it for the crunchy factor
1/2 jar of sun-dried tomatoes, chopped (I love the chewy, tangy flavor of these but if you don't, leave them out!)

Boil pasta according to the box directions, or until al dente. Drain. Pour olive oil liberally over pasta and stir to combine. Pour in the pesto and combine to your taste. Add parmesan cheese & almonds but reserve some for the top when you are finished. Add sun-dried tomatoes & combine. Before serving, drizzle some more olive oil to avoid dryness, then top with remaining parmesan & almonds. Serve warm, room temp or cold! Enjoy!

Sausage and Apple Stuffed Pork

2010-06-21T20:21:00.004-04:00

This dish was a winner at my house. It takes a little more prep than some of the other recipes I make but it was worth it. I love stuffing but never seem to eat it till Thanksgiving. This is a nice recipe to get your stuffing fix. The sauce goes beautifully with this - it's so tangy and keeps the pork nice and moist. This recipe was inspired by another recipe my friend Kathy gave me. Enjoy!

P.S. My daughter ate it all so it's kid-approved! :)

Sausage and Apple Stuffed Pork

Toothpicks
4 T butter, divided
2 T olive oil
Jimmy Dean pork sausage (I bought one of those "logs" of sausage & cut it in half & saved the rest for something else)
1 apple, finely chopped
3-4 celery stalks, finely chopped
1 small onion or 1/2 of a large onion, finely chopped
1 box Stove Top stuffing mix
1 1/2 lbs Boneless pork chops
1/2 C chicken stock
2 T dijon mustard
2 T coarse ground mustard

First, pound out your pork chops till they are pretty thin, but can still hold stuffing. Set aside.

Melt butter in a large saute pan. Throw in the apple, celery, onions and sausage and saute till everything is cooked through and soft. Transfer to a bowl and set aside.

Cook stuffing according to directions on box. When done, combine the stuffing with the sausage and apple mixture.

With a spoon, measure about a tablespoon worth of the stuffing and place in the middle of the pounded out pork. Roll up and stick in toothpicks to close it up. Repeat until you have stuffed each pork chop. You will have left over stuffing - serve it with your meal.

In the same large saute pan that you cooked the sausage & apple mixture in, melt 1 T butter and 2 T olive oil over medium high heat. Place the rolled up pork chops in the pan when the oil is hot and brown each side for a few minutes. Pour in 1/2 C chicken stock and use a wooden spoon to scrape up the amazing bits stuck on the bottom of the pan - that's the flavor! Add the dijon mustard and the coarse ground mustard. Stir to combine and roll around the pork so it has the sauce on it. Bring to a boil and then reduce heat to low and continue to cook uncovered for about 10-15 minutes. Liquid will be reduced and thick and yummy! Pork will be cooked through.

Take out the pork and remove the toothpicks. You can pour the sauce over the top or have it on the side as a gravy. Serve with the stuffing and your favorite veggies!

Yogurt Smoothies!

2010-06-20T14:36:00.004-04:00

I'm excited about this. My 19 month old daughter suddenly refused to drink milk from any cup besides her bottle about 4 months ago, which we had dropped and graduated to only using her sippy cup. Since then, we have been trying to get dairy & milk in her diet as much as possible. One way to do this is to make a yummy smoothie! She LOVES to have her own cup and her own straw. She'll drink almost anything if she has that - EXCEPT MILK...!

Anyway, I had seen this advertised on The Biggest Loser and thought I'd give it a try. It's awesome and super easy! I bought it at Target but I'm sure you can get it at any grocery store.

It was super simple: just pour the contents of the bag into your blender with some milk and BLEND! It turned out a little on the thicker side so I just added a touch more milk and then it was the perfect, straw-sipping consistency.

My daughter loved it and probably had 1/2 cup of it (we gave it to her after dinner which I probably won't do again...I'm sure she was full). My hubby and I drank the rest and it was great! We had the Triple Berry flavor. We will definitely be buying this from now on!

Baked Swiss Chicken

2010-05-31T14:46:00.005-04:00

Here's a great, easy casserole. Our family fell in love with this one! The cheese really makes it. If you don't care for swiss cheese, try mozzarella or anything you like. The one thing I would change is to use 2 boxes of stuffing insted of 1. Enjoy!

Baked Swiss Chicken (from Re alMomKitchen.com)

3-4 chicken breasts (just depends on how big you chicken breast are)

6-8 slices Swiss cheese

1 can cream of mushroom soup

1 c milk

1 box Stove Top Stuffing (or other similar boxed stuffing mix) -- I used two!

1/4 C butter melted

Pound chicken breast to even out the thickness of the chicken. I place the chicken in between two pieces of plastic wrap and pound with a rolling pin or the flat side of a kitchen mallet) Cut each breast in half.

Place chicken breasts in a sprayed 9 x 13 inch baking dish.

Top chicken with slices of Swiss cheese.

In a bowl, mix soup and milk until well blended.

Pour soup mixture over chicken.

Then top the chicken with the dry stuffing mix. Drizzle stuffing with melted butter.

Baked covered with foil at 350 degrees for 45 minutes. Remove foil and bake 5-10 minutes longer. Serves 6-8

Foolproof Popovers

2010-05-16T13:42:00.004-04:00

This is just an easy and quick alternative to buying dinner rolls. The first time I made these, they turned out super bland. Joel, my husband, was kind enough to tell me he liked them, but I'm no dummy - they tasted like nothing. So, I gave them another shot just recently and put a little twist on them. I added about 1/4 cup of parmesan cheese. They were perfect! Enjoy!

Foolproof Popovers (from FoodNetwork.com)

Ingredients
3 tablespoons melted butter, divided
2 eggs
1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
1 cup all-purpose flour
1 teaspoon kosher salt
1/4 C parmesan cheese

Directions
Special equipment: muffin tin

Preheat the oven to 400 degrees F.

Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

Caribbean Chicken

2010-04-09T12:22:00.002-04:00

This dinner was super easy, quick and delicious! The hubs loved it; and that's all that matters! Try this and I think it will become part of your repertoire.

I did add two things to this for our personal tastes: onions & garlic. I love onions, so I cut half of a large onion into thin strips from the root to the end and sauteed them with the chicken until they were browned & carmelized. I also grated 1 clove of fresh garlic into the sauce mixture. If you don't have a grater, just finely mince the garlic and add it! Enjoy!

Caribbean Chicken (from RealMomKitchen.com)

1 T olive oil
4 boneless, skinless chicken breasts (*Note: I only used 3 because they were pretty large)
1 1/4 C salsa (*Note: Use your favorite here. I used Pace Medium salsa and it added a kick to the sauce! Use the mild if you don't like things so spicy)
1 medium onion sliced
1 clove of garlic, finely minced or grated
1/2 C marmalade (*Note: I used orange marmalade)
1 1/2 T brown sugar
3 T fresh lime juice (*Note: I just used a whole lime)
1/4 t cinnamon
1/4 t ground cloves
Cooked white or brown rice

1. While the rice is cooking, heat oil in a large skillet at medium high. Add chicken; cook and stir until chicken is no longer pink (about seven minutes). If any juices remain in the pan after cooking the chicken, drain off the juices.
2. Add the onion to the pan with the chicken and cook over medium high heat until the onions are soft and slightly brown (add salt to the onions to help them along)
3. In a medium bowl, combine salsa, marmalade, garlic, brown sugar, lime juice, cinnamon, and cloves. Mix well.
4. Add to chicken; mix well. Bring it all to a boil. Reduce heat to low; cover and simmer five to ten minutes stirring occasionally.
Serve over hot rice. Garnish with lime and orange wedges if desired.

You may substitute allspice in place of the cinnamon and cloves.

Secret Recipes

2010-03-21T14:48:00.002-04:00

Sometimes there are recipes so amazing, so delicious, so close to our hearts that we just cannot give them out! I'm sure you've known people who brought a dish to a potluck or a party of some kind and when you complimented their dish and asked for the recipe, they said "No". I admit, that kind of bothers me sometimes! What's the big deal?

I've always been one to share the wealth - I love giving out recipes and receiving them! But, I do have to say that latey there are few dishes (most of them from family members) that I've just got to hold onto. One of my grandfathers has a recipe for Goulash that he is going to take to his grave. He makes it for us a lot but will not budge - even when we try to guess! I think it will make it even more special when he is no longer with us but we can keep his Goulash alive (my Mom keeps telling him to leave the recipe under the mattress so we can find it one day!).

Do you have any recipes that you'd rather not share with the world?

Creamy Parmesan Risotto

2010-02-05T20:56:00.003-05:00

Risotto is special. It's creamy, cheesy, tangy and oh-so-delicious. So, it should only be something you make on a special occasion, right? WRONG! I made this today...for lunch. No special reason, no big deal...just because I wanted it and we happened to have some white wine (one of the required ingredients!).

Risotto sounds hard. It sounds gourmet. It's not. It's so easy, it just takes some TLC, patience and a strong stirring arm! Please make this. Once you taste it, your stomach will love you. Promise.

My notes: There are so many variations of risotto. It's literally a blank canvas and you can do anything to it. I chose this one today. I've also made risotto with basil pesto stirred in at the end. If you google risotto recipes you will find something you like! I didn't add any meat but I've made this with shrimp & chicken before! The thing about risotto is that you have to babysit it. You've gotta stir & stir between each time you ladle in the stock. It should only take about 20-25 minutes on medium-high heat.

About the wine...it's really required. All the alcohol is cooked out. The flavor is irreplaceable. Sorry, it just is. There are so many affordable bottles of wine out there - find the cheapest bottle of white wine and use it for this!! You need a cup! Bonus tip: You can freeze wine in ice cube containers or little sandwich baggies for later if you don't drink it! The recipe says to use fresh grated cheese...I use the stuff in the green can. I mean, I already splurged on the wine! By all means use fresh or pre-grated!

Creamy Parmesan Risotto (from RealSimple.com)

Ingredients
3 to 4 cups low-sodium chicken broth
4 tablespoons unsalted butter
1 medium onion, finely chopped
1 clove garlic, minced
1 1/2 cups Arborio rice
1 cup dry white wine, such as Pinot Blanc or Sauvignon Blanc (I used Riesling because it's what I had - just pick the cheapest bottle of white wine!)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan, plus more for serving

Directions
1. In a medium saucepan, bring the broth to a simmer and keep warm over low heat.

2. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.

3. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.

4. Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan.

Pesto Parmesan Quiche

2010-01-24T19:20:00.010-05:00

This started as a concoction that I wasn't sure would work out, but it did...oh yes, it did! I've made other quiches before and they always turn out OK...but this...THIS was the creamiest, cheesiest perfect quiche. Make this as soon as culinarily possible!

Pesto Parmesan Quiche

1 9" deep dish pie crust (mine was frozen)
6 eggs, beaten (6 was almost too much...I might try 4 or 5 next time, FYI)
1 1/2 cups heavy cream
2 T prepared basil pesto
Salt & pepper
1 T olive oil
1 small onion or 1/2 a large onion, chopped
2 cloves garlic, grated or finely minced
2-3 sun-dried tomatoes, packed in oil
1 t italian seasoning
1/2 C mozzarella cheese
1/2 C parmesan cheese
1/2 C shredded chicken (optional, but this was our dinner so I wanted a little more substance)

1. Crack eggs into a bowl and beat slightly. Transfer to blender. Add heavy cream, pesto, salt & pepper. Blend until smooth. It should be a delicious seafoam green.

2. In a small saute pan over medium heat, add olive oil. When the oil is heated, add onions, grated garlic, sun-dried tomatoes, italian seasoning, salt & pepper. Saute until onions are translucent.

3. In a 9" pie crust (do not thaw it), add the onion mixture, chicken, and cheeses.

4. Pour the egg mixture over everything and stir around to evenly distribute the yummy contents.

5. Bake for about 30-35 minutes in a 375 degree oven until it is set and no longer jiggles like your thighs will after you eat this quiche.

6. Let sit for about 5 minutes before you cut into it's gooey goodness. Serve warm.

Appetizer Menu

2010-01-24T13:27:00.004-05:00

Last month I had a Mary Kay & Cookie Exchange party for my dear friend Carla. It was a lot of fun to combine the two events into one. We had a small crowd, which was good for my small condo; I ran out of space to display everyone's cookies! Traditionally at a cookie exchange, you don't actually eat the cookies - you just pick them out and take them home. So, for this party I wanted to make some appetizers for us to nibble on!

I made Sweet & Sour Meatballs, Carla made a spinach & artichoke dip (I don't have her recipe but I'll see if she'll let me put it on here!), I made a tomato & feta dip (recipe below) and finally, Fruit Bruschetta (recipe below) for dessert. It was really good and just enough to fill us up.

Tomato & Feta Dip

This couldn't be easier or more flexible. My friend Natalie gave me this recipe and I love it.

Ingredients
1 loaf french bread, cut into pieces
1 jar of tomato/spaghetti sauce (make it easy on yourself and buy prepared sauce - I usually buy Hunts Spaghetti sauce for this)
1 container of feta cheese, crumbled

Combine sauce and feta in a small sauce pan and heat up over medium heat. Serve warm with bread pieces to dip!

Fruit Bruschetta (from BlogChef.net -- check out the recipe page for pictures)

This was a huge hit. Everyone loved it and it was so easy and fun to make and it looks beautiful when it's all plated. Use any combination of fruit that you love. I don't care for bananas and didn't have kiwi, so I used strawberries and they were good all by themselves. It might be cool to use different flavors of yogurt, too. Vanilla was tasty though! **Watch the bread when you put the oven on broil - I definitely burned some of these and had to throw them out because I got preoccupied!

Ingredients
1 loaf of French bread (sliced into 16, ½ inch thick slices)
2 tablespoons butter (melted)
1 ½ tablespoons sugar
1 ½ tablespoons cinnamon
4 kiwi fruit (peeled and chopped)
2 bananas (diced into small cubes)
10 large strawberries (diced)
2 tablespoons orange juice
3-4 tablespoons vanilla yogurt
Honey (for drizzling)

Step 1: Pre-heat the oven to 375 degrees. Arrange the bread slices on a large baking sheet. Place into the oven and bake for 10 minutes or until golden brown. Remove from oven. Brush toast slices with butter on one side.
Step 2: Combine 1 tablespoon of cinnamon and 1 tablespoon of sugar and sprinkle with mixture evenly over the buttered side of the toast. Broil in a preheated broiler for 30 seconds or until tops are bubbling. Remove and allow them to cool.
Step 3: In a bowl toss fruit with orange juice and remaining cinnamon and sugar. Spread yogurt on the top of each piece of top, top with fruit and drizzle with honey.(Makes 16 Bruschetta)

Slow Cooker Beef Stroganoff

2010-01-19T20:46:00.002-05:00

I made this the other night for my parents and my Dad actually said it was one of the top 3 favorite meals that I've made for them! Wow! I got this from Tasty Kitchen, which is one of my favorite cooking sites. It's recipes that people submit and they're approved by the Pioneer Woman herself (read her blog - it is hilarious and delicious!).

My Notes: I made this recipe exactly as it said and it really was delicious and super easy. I love my crock pot! Enjoy!

Slow Cooker Beef Stroganoff (from TastyKitchen.com)

2 pounds Stew Meat
2 cans Golden Mushroom Soup
1 can Cream Of Mushroom Soup
½ cups Chopped Onion
1 clove Chopped Garlic
1 Tablespoon Worcestershire Sauce
1 package Onion Soup Mix
½ cups Water
1 bag Egg Noodles
4 ounces, weight Softened Cream Cheese
2 Tablespoons Sour Cream

1. In crock pot, add the meat, soups, onion, garlic, Worcestershire sauce, onion soup mix, and water.
2. Cook on low for 8 hours or high for 5 hours.
3. Prepare egg noodles per package.
4. Stir in cream cheese and sour cream just before serving. Mix in egg noodles.

Salmon with Tomato Salsa, Quinoa & Crunchy Noodle Salad

2010-01-13T23:38:00.006-05:00

I felt pretty impressive after I made this meal the other night. Like a gourmet chef. I saw Giada De Laurentiis make this on the Food Network and loved it. I'm always looking for ways to make salmon because my husband isn't a huge fan of fish. Luckily he likes salmon pretty well so when it's on sale, I stock up and freeze it for a rainy day. This recipe is adapted from Giada's recipe because I didn't have all the ingredients.

My Notes: When you get salmon at the grocery store, ask the fish monger to cut off the skin on the bottom. It helps take off a little bit of fat and removing the skin will make a nice caramelization on both sides of the fish. Never heard of agave nectar? Neither had I till recently when my sister-in-law introduced it to our family. It's an organic, all-natural sweetener - a great alternative to sugar & honey. You can pretty much find it anywhere now. If you can't, then use honey...either one is fine! I served this with quinoa (very healthy, look for it on the rice aisle) and Crunchy Noodle Salad (recipe coming soon!).

Salmon with Tomato Salsa, Quinoa & Crunchy Noodle Salad

For salsa:

2 tomatoes, seeded & chopped
2 scallions, chopped
1 jalapeno pepper, seeded & minced
1 lemon - use zest & juice

Combine all ingredients in small bowl, mix together and set aside.

Salmon:

Small amount of canola or vegetable oil for grill or saute pan
2-4 center cut salmon fillets, skinned
Approx. 2 tablespoons agave nectar
Salt & pepper

Preheat grill or saute pan over medium-medium high heat. Drizzle some oil in the pan. Brush both sides of salmon with agave nectar & season with salt & pepper. Grill/saute till the fish is cooked through and remove to a plate. Spoon salsa over the fish.

Sloppy Turkey Joes

2009-12-28T20:05:00.003-05:00

This recipe is fun, delicious and great to make if you have kids! I made this so much the first time I got the recipe that I kind of wore it out at my house! It's that good. This is a meal you can feel good about. It uses fresh ingredients and the sauce is from scratch - none of that Manwich stuff! Yuck! This will be a family favorite for sure!

My notes: Hence, the title, this is a ground turkey recipe. I suppose you could make it with ground beef, but why? The turkey is so much better for you and I can't even tell the difference between the two when I cook anymore. The recipe is from Rachael Ray and it's written for a kid to cook with their parents, so just keep that in mind! It also includes Cheese fries and veggie sticks. I usually serve it with some frozen fries or chips. Enjoy!

Sloppy Turkey Joes (from FoodNetwork.com)

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 package, 1 1/3 pounds, ground turkey breast or lean ground turkey
1/2 red onion
1/2 red bell pepper
1 tablespoon grill seasoning blend (recommended: McCormick Montreal Grill Seasoning or Mrs. Dash seasoning for poultry)
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 cup tomato sauce,( 8- ounce) can
4 crusty sandwich rolls, split

Have a GH (grown helper) place a big skillet over medium high heat for you. Use some kitchen scissors to cut the turkey package open. Add some extra-virgin olive oil, 2 turns of the pan in a nice, slow stream. Have the GH add the ground turkey to the pan, in case it spatters. Break the turkey up with a big wooden spoon as it starts to cook. If anyone touches the raw turkey, they should go wash their hands.

If you are a really good chopper, using a small, sharp knife chop up some red onion. Remember when you are chopping to keep the fingers that are not holding the knife all tucked in and curled under. Have a GH help you. You need half a red onion chopped up small. Pull the seeds and white membrane and the top out of a half red bell pepper and chop that up small too. Add the veggies to the cooking meat and stir it all together.

Next, mix in a small bowl: grill seasoning blend, brown sugar, Worcestershire sauce and the tomato sauce. This will make your special sauce. When all the ingredients are combined, pour the sauce evenly over the meat and stir everything together really well. Turn the heat down to simmer and cook the sloppy mixture for 10 minutes. Blow on a spoonful until cool and taste it to see if you need to adjust the seasoning.

Have the GH help you serve. Place a bun bottom on a plate. Use a big ice cream scoop to get a pile of sloppy meat onto the bun. Put bun top in place and serve with french fries or chips.

Creamy Tomato Soup

2009-12-21T22:18:00.003-05:00

The weather where I live is pretty hot all year-round so when we get even a touch of cool, dry air, we pull out the "winter" clothes, open all the windows and break out our favorite soup recipes. I mean, soup just doesn't taste the same when it's 90 degrees out. I made this soup on one of those rare cool days and we practically licked our bowls clean. In fact, I wish I had made more to freeze because we've had about 5 cool days in a row and it's been marvelous! Next time. This soup is just the right amount of tangy and creamy and not too acidic. You'll love it!

My notes: As I said before, I wish I had made more if this, so I would double the recipe and freeze the left-overs. The recipe will feed a family of 4, though. I had to puree the soup in a few batches because it was so hot, so I equally added the cream cheese with each batch, a little at a time, and it worked out well. I didn't have fresh basil, so I used a few teaspoons of dried basil and it was great. I would definitely serve this with a fancy grilled cheese panini! Or, use it as an appetizer to your meal! Either way, this is a winner.

Creamy Tomato Soup (from OurBestBites.com)

1 T real butter
1 C chopped onion
¾ C shredded carrot
1 T minced garlic
1 tea sugar
¼ tea pepper
¼ tea salt
4 Fresh Basil leaves plus some for garnish (or substitute 1-2 t dried basil, see note below)
1/2 C sliced su n-dried tomatos, packed in oil with herbs
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz 1/3 less fat cream cheese

1. Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, and garlic, and cook for 5 minutes or until vegetables are tender, stirring frequently.
2. Add sugar, pepper, and salt and cook 2 more minutes. Then add sun-dried tomatoes, diced tomatoes, and 4 basil leaves.If you're substituting dried basil, the rule of thumb is 1/3 part dried herb = 1 part fresh so for this recipe you can eyeball it, but I'm guessing you'd want to add about 1-2 t dried basil
3. Stir to combine and finally add chicken broth and bring to a boil. Cover, and reduce heat, and simmer 30-40 minutes.
4. Remove from heat. Place soup in blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid splatters. Process for a couple of minutes until very smooth.
5. Divide soup among bowls and garnish each serving with a sprinkle of shredded Parmesan cheese and a basil leaf.

Panko-Crusted Chicken with Mustard-Maple Pan Sauce

2009-12-12T11:22:00.004-05:00

Sounds fancy but it's so easy! This is definitely a crowd-pleaser and you will want to make it again and again. I got this recipe from Epicurious.com. Enjoy!

My notes: You can find Panko breadcrumbs in Publix near the other breadcrumbs. If you can't find them, ask - you definitely can't subsitute with regular ones! This recipe makes a lot of sauce so I double the chicken. I cut the breasts in half to make smaller pieces and pounded them very thin. I think I had 8 altogether. I also added a little more syrup than the recipe called for because when I tested the sauce it was a little more mustardy than sweet. Just adjust if necessary. This is an amazing meal! You could serve it with roasted potatoes and vegetables and a small salad.

Panko-Crusted Chicken with Mustard-Maple Pan Sauce (from Epicurious.com)

2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons plus 2 tablespoons Dijon mustard
1 cup panko (Japanese breadcrumbs)
2 tablespoons olive oil
1 cup low-salt chicken broth
3 tablespoons pure maple syrup
2 tablespoons plus 1 teaspoon coarse-grained mustard
1 tablespoon chilled unsalted butter

Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.

Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.

Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

Asian Chicken with Pasta

2009-12-09T17:00:00.002-05:00

This recipe is sort of my own concoction but it turned out pretty well! I got the general idea for it from this blog. I think I will make that exact recipe at some point but last night I really wanted something hot so I changed it up a bit.

Asian Chicken with Pasta

1-2 cups ditalini or orzo pasta (use however much you want...I used 2 cups)
2 cups cooked chicken (I used half the meat from a rotisserie chicken that I had shredded and frozen earlier)
1 red pepper, chopped
1/2 a large or 1 medium onion, chopped
8 oz edamame or sugar snap peas (you can throw them in frozen)
4 tablespoons canola oil
4 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon fresh grated ginger
1 teaspoon grated or minced garlic
1/2 teaspoon crushed red pepper flakes
1/4 cup peanuts or almonds

First, boil some water for the pasta and cook till al dente. Rinse and set aside. Meanwhile, chop the onion, pepper and sautee it in a skillet in a little bit of oil till softened. Add in the chicken to heat up (if you're using raw chicken, cook that first, then add the onion & pepper). In a small bowl combine the oil, soy sauce, vinegar, honey, ginger, garlic and red pepper flakes. Pour into skillet and cook for about 3-5 minutes. Add in edamame and peanuts or almonds and cook till edamame is no longer frozen. Serve! You can also sprinkle some nuts on top. Enjoy!

Pineapple & Green Chile Pork Tacos

2009-12-07T12:00:00.001-05:00

I just made this awesome recipe yesterday for dinner. I love using the Crock Pot as often as possible. The meat is always cooked perfectly, falls apart and just melts in your mouth. It's amazing. Both the hubby and I gobbled it up. I know it sounds weird but trust me, try it! I've never had pork in a taco but it kind of makes me think of fish tacos - something I've never had but want to try. I'm SO glad I did and you will be too!

My notes: Regarding the choice of meat: when I made this, I used pork ribs I had in the freezer that I wanted to get rid of. Next time, I will probably just use a boneless pork butt (the "butt" is actually the shoulder, not the "butt"! Don't know why it's called that.) roast - it's cheap and not such a hassle to de-bone. You can find tomatillo salsa on the same aisle as all the Mexican/Spanish food in your grocery store. I served it with taco shells, mexican rice (one of those Knorr (formerly Lipton) packets), cheese and sour cream. I wish I had fresh tomatoes but maybe next time. This makes so much pork so you can make a whole other meal with it the next day! Enjoy!

Pineapple & Green Chile Pork Tacos (from RealMomKitchen.com)

3 lb. boneless pork roast
1 (20 ounce can) crushed pineapple with juices
1 (16 ounce) jar tomatillo salsa (green salsa or salsa verde)
2 (4 ounce) cans green chiles, undrained
2/3 cup brown sugar

Combine all ingredients in the crock pot and cook on high for four hours or on low for 6 to eight hours. Shred pork, season to taste with salt and pepper. In a colander, drain juices from crock pot. Mix shredded pork with pineapple/salsa mixture that remains in colander and serve in tortillas with desired accompaniments. It also works great to serve as a quesadilla.

Chicken Parmigiana Quesadillas with Cheesy Marinara Rice

2009-12-06T10:43:00.007-05:00

My friend Carla and I found this recipe about 2 years ago. It comes from Publix Apron's Meals and it couldn't be easier. Plus it's delicious and if you're in a hurry, it takes probably 15-20 minutes to make! This is a great meal to make if you have kids because the chicken is actually breaded chicken nuggets and what kid doesn't like chicken nuggets?! You could puree or shred some zucchini and hide it in there for added nutrition or add some chopped peppers! These are a hit as a week night dinner or as hors d'oeurves. The cheesy rice is a great addition. I use it all the time to complement other dishes too. Tip: Heat up the extra marinara sauce to dip your quesadillas in! Enjoy!

My notes: I use my favorite jarred marinara sauce (I like Bertolli or Prego, personally). I have a small George Foreman grill that I use to make these but if you don't have one, just use a wide skillet and flip once after the first side is browned & the cheese is melted. For the rice, I use Uncle Ben's 90 second microwaveable rice - it's called Cheesy Rice, I think. That is what you want for this! Again, I just use the same jarred sauce for this that I used for the quesadillas. I've used fresh & pre-minced garlic - it doesn't matter. I don't have a garlic press so I grate it into the rice or just use the pre-minced - it isn't as strong as raw garlic anyway.

Chicken Parmigiana Quesadillas (rice recipe below)

10 ounces frozen breaded chicken tenders or strips
8 medium-size flour tortillas
cooking spray
1 cup shredded Italian-blend cheese, divided
1 1/2 cups tomato pasta sauce with olives, divided (I just used my favorite jarred sauce - I hate olives)

Preheat two-sided tabletop grill. Place chicken tenders on plate (may be paper). Microwave on HIGH 3-5 minutes or until heated. Cut chicken into bite-size pieces. Lightly coat one side of the tortillas with cooking spray. Arrange 4 of the tortillas on clean work surface (sprayed side down). Sprinkle 2 tablespoons of the cheese over each tortilla, then one-fourth of the chicken. Spoon one-fourth of the marinara sauce over the chicken; then sprinkle with 2 more tablespoons of the cheese. Cover each with remaining tortillas (sprayed side out).

Place one or two quesadillas on grill (depending on size of grill). Cook 4-5 minutes or until golden. Let stand 2-3 minutes before cutting. Cook remaining quesadillas. Cut each quesadilla into wedges and serve.Note: Quesadillas may be cooked in large sauté pan preheated on medium. Double cooking time, turning once.

Cheesy Marinara Rice

1 (8.5-ounce) pouch pre-cooked rice with cheese
1 cup tomato pasta sauce with olives
3 fresh garlic cloves
4-5 sprigs fresh Italian parsley (rinsed)

Combine rice and pasta sauce in small saucepan on medium. Crush garlic, using garlic press, into rice. Use knife to remove garlic from bottom of press. Chop parsley finely (1 tablespoon); stir into rice. Cook 2-4 more minutes, stirring occasionally, or until thoroughly heated. Reduce heat to warm; cover until ready to serve.

Tortellini Sausage Soup

2009-12-03T20:21:00.005-05:00

I just made this tonight for dinner and my hubby and I both loved it! It was easy to make, healthy and delicious! I just found this recipe from Our Best Bites and I'm so glad I did. I've included a picture so you can see what the end result looks like.

My notes: I just made a couple changes to the original recipe. I don't have a garlic press so instead of mincing the garlic myself, I grated it into the pot using my box grater. Also, I used 1 medium zucchini instead of two. I shredded both up and thought it looked like a ton of zucchini so I used about half and I think it was perfect. Other than that, I followed it exactly. Enjoy!

Tortellini Sausage Soup (from OurBestBites.com)

3 links Italian sausage

4 cloves pressed garlic

1 onion, diced

½ c. water

2 cans chicken broth

½ c. apple cider (don't leave this out! I did once and it wasn't the same...)

1 16-oz. can diced tomatoes

1 8 oz. can tomato sauce

1 c. sliced carrots

1 tsp. dried basil

1 tsp. dried oregano

2 medium zucchini, grated (great way to use your food processor if you have one)

8-10 oz. package cheese tortellini (check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini)

2 Tbsp. dried parsley (yes, that's two tablespoons)

If you're using link sausage, remove the casings and crumble into a large soup pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing. Begin cooking sausage over medium heat, stirring frequently. If your sausage is pretty fatty, you'll want to drain it when it's about halfway cooked.

Meanwhile, chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly.Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so.Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.

Sweet & Sour Meatballs

2009-12-03T12:00:00.001-05:00

Need a dish to bring to a party? This is a great appetizer! It couldn't be easier! There are many recipes floating around for Sweet & Sour Meatballs but this is my favorite and when I bring this anywhere - baby shower, pot luck, Super Bowl party, etc. there are NO meatballs left! So don't expect any left-overs! This is sweet and tangy and I dare you to just eat one! :)

Sweet & Sour Meatballs

1 bag Armour brand frozen meatballs (usually come with 32 meatballs in a bag - make sure they are "caramel coated")
2 12oz jars of grape jelly
2 12 oz jars of chili sauce (not to be confused with cocktail sauce which looks exactly the same but tastes totally different so pay attention!)

I cook this in the crock pot for about 4 hours and it turns out great. Just empty the jelly and chili sauce in your crock pot and whisk to combine. It will be lumpy but the jelly will melt and the sauce becomes smooth as it cooks. Pour in the bag of meatballs and stir to get them all coated. Put the lid on, cook for 4 hours and serve! This is a hit at any event!

Chicken Marsala

2009-12-02T12:00:00.002-05:00

If you want to impress your in-laws or your husband's boss (or your boss!), this is the meal for you. I made this for my in-laws when I first got married and my father-in-law probably would've eaten the entire dish! I also make this for my Grandpa a lot, it's one of his favorites. This is so delicious - it will definitely become one of your favorite meals.

My notes: When I make this for my husband, I don't use mushrooms because neither one of us care for them...it's a texture thing. I love the taste they bring to dishes but I can't eat them. However, when I make this for other people I add them and they're a hit. You should be able to find marsala cooking wine in any grocery store. I don't use real marsala wine, even though all the Food Network chefs say you should use real wine instead of cooking wine, but sorry, no one in my house is going to drink marsala wine. Go cheap and buy the cooking wine, it's delicious. I use dried parsley instead of fresh.

Chicken Marsala (from MarthaStewart.com)

Serves 4
3/4 cup all-purpose flour
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
4 boneless skinless chicken breast halves (about 5 ounces each), butterflied
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
10 ounces white button mushrooms, sliced
2 cups sweet Marsala wine
1 clove garlic, finely minced
3 tablespoons freshly squeezed lemon juice (of 1 lemon)
2 tablespoons unsalted butter
2 tablespoons finely chopped parsley

Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm.

Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

Pasta e Fagioli

2009-11-30T20:55:00.004-05:00

I love this soup for so many reasons. I feel like I sound like a broken record, but it's cheap to make and so easy it's stupid. My favorite thing about this soup is that it tastes JUST like the Pasta e Fagioli from the Olive Garden, which I love way too much. It's savory, a little spicy and so comforting. This recipe makes 4 quarts of soup so you can easily freeze this for another day! I think it tastes even better when all the flavors have time to get acquainted. I got the recipe from a message board a few years ago when I was on this diet called First Place. So, it's healthy too!

My notes: This calls for ground beef but you could certainly use ground turkey...sometimes I prefer the turkey against the beef. Please, oh please, drain the beans. After making this so many times I'm not sure I can ever use the gunk (what is that liquid anyway?) that the beans are packed in. It grosses me out. Drain and rinse please-and-thank-you. For the spaghetti sauce, I usually use Hunts Traditional sauce. It doesn't come in 32oz cans, so I use one whole one plus about half of another. I usually use ditalini pasta, like the Olive Garden does, instead of shell pasta. I also use dried parsley. You must serve this with crusty bread...there will be so much goodness at the bottom of your bowl that you'll want to sop up. TRUST ME! :)

Pasta e Fagioli

Serves: 12

Ingredients:
1/2 cup water, divided
1 lb. extra lean ground beef
1 cup onion, chopped
1 cup carrots, slivered
1 cup celery, diced
2 14.4 ounce diced canned tomatoes
1 cup canned red kidney beans, drained
1 cup canned white kidney beans, drained
5 1/2 cups beef stock
2 teaspoons leaf oregano
1 1/2 teaspoons ground black pepper
1 tablespoon fresh parsley, chopped
1 teaspoon Tabasco sauce
32 ounces spaghetti sauce, no sugar added
4 ounces dry shell pasta

Preparation: Saute beef in 1/4 cup water in a large 8-quart pot until beef starts to brown. Drain. Add 1/4 cup water onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes about 5 quarts of soup! Make at least one day before serving for best flavor. Freezes wonderfully. Serving size 1 1/2 cups.

HoBo Special

2009-11-29T17:33:00.004-05:00

This is an old family recipe that I love to make when I a) have no money or b) have no time. You could make this meal for less than $5 and in about 10-15 minutes! It's not gourmet by any means but it's not supposed to be. I mean, it's called "HoBo Special" for a reason! It's one of those feel-good, comforting meals. My Great-Grandma made this during the Great Depression, so it's time-tested and approved!

My notes: I almost always make this meal a little differently than the time before but I will give you the classic recipe. You can swap out ground beef for ground turkey if you'd like. It would save some calories and some $$. You can also substitute whole wheat pasta for regular pasta, but that will up the price. I don't measure the garlic powder...put in a good amount and then keep tasting. You don't want it too garlicky but you want flavor. I usually put in a few shakes of Tabasco or even some red pepper flakes for a little heat. The hubby likes it hot! You can serve this with a small salad and garlic bread.

HoBo Special

1 lb ground beef
3/4 lb elbow macaroni
2 14oz cans of Campbell's Tomato Soup
Lots of garlic powder
Salt & pepper to taste

Start by boiling some water in a small pot. Pour in the elbow macaroni until it's al dente. Meanwhile, brown the ground beef/turkey and drain out any excess fat. While still on the heat, pour in the 2 cans of tomato soup and stir to combine. Add in the garlic powder, salt & pepper to taste. Simmer for about 5-10 minutes. Add the macaroni and stir to combine. Top with parmesan cheese if desired.

Picante Roast Beef Sandwiches

2009-11-28T10:35:00.003-05:00

This is one of those meals where you don't need to know anything about cooking to make this. It's foolproof, I promise. It's also cheap to make, has less than 10 ingredients, isn't bad for you and will be done in less than 30 minutes. That all adds up to a great weeknight meal, don't you think?

My notes: I do everything the recipe says but add cilantro. I just wish I could go to the grocery store and only get like 2-3 sprigs of cilantro instead of a whole bunch. I just don't need or want that much cilantro and I hate wasting the money. So, add it if you want but you won't necessarily miss the flavor if you don't add it. Enjoy!

Picante Roast Beef Sandwiches (from FoodNetwork.com)

2 teaspoons olive oil
1/2 cup diced onions
2 to 3 cloves garlic, minced
12 ounces sliced roast beef, sliced into strips
1 (14-ounce) can diced tomatoes
1 (4-ounce) can minced green chiles
2 tablespoons fresh lime juice
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro leaves
Salt and ground black pepper
4 sandwich rolls, sliced in 1/2

Heat oil in a large skillet over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add roast beef slices and saute 3 to 5 minutes, until browned on all sides, stirring frequently. Add tomatoes, jalapenos, lime juice, and cumin and stir to combine. Bring to a simmer and cook 5 minutes, to heat through and reduce slightly.
Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Spoon onto sliced rolls with plenty of sauce and serve.

Happy Thanksgiving!

2009-11-26T08:13:00.001-05:00

Happy Thanksgiving! No recipes for a few days while I enjoy time with my family! Enjoy!

~Jenn

Chicken Souvlaki

2009-11-24T12:00:00.003-05:00

Mmmm Greek food. This dish always makes me think of this little hole-in-the-wall restaurant near our home called "My Big Fat Greek Restaurant". I love the name and their food is phenomenol. Everything is light blue and white and their servers and employees are actually Greek. Their souvlaki is delicious and when I found this recipe, I had to try it. It's close enough to the real thing for me! And a LOT cheaper!

My notes: I've made this dish twice and haven't made the yogurt (tzatziki) sauce. I think I'm just scared of cucumbers. I really hate them. I'll try it next time. Promise! I also don't like olives so I omit those. Enjoy!

Chicken Souvlaki (from RealSimple.com)

4 pieces flat bread or pitas
2 tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 cup crumbled Feta
1/4 cup kalamata olives, pitted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into pieces
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill

Heat oven to 200° F. Wrap the bread in foil and place in oven.
In a medium bowl, combine the tomatoes, onion, Feta, and olives.
In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated.
Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.
Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold.

Sweet and Sour Pork

2009-11-23T21:40:00.005-05:00

Something you will learn about me very soon is that I love Asian cuisine...well, most of it, anyway. I don't do sushi but I like most everything else. There's just something about the combination of the sweet peppers and sour pineapple that make this dish so tasty. It's sauteed, not fried (so you actually taste the meat, not the breading!) and, amazingly enough, it'll be ready in 30 minutes! I'm making this tomorrow night for dinner!

My notes: I don't use scallions because they come in a bunch at the grocery store, I never use them all and inevitably throw them away and feel bad later. The rice is fine without them, but do what you want! Also, I don't use fresh pineapple, again, because it's a waste for us. I usually buy canned pineapple tidbits and add a little of the juice to the sauce for extra flavor. If you don't want to use pork, chicken, shrimp or beef would be equally delicious!

Sweet and Sour Pork (from RachaelRay.com)

2 cups water
1 cup white or brown rice
2 scallions, finely chopped
2 tablespoons vegetable or canola oil
1 tablespoon hot sauce
Juice of 1 lime
3 tablespoons honey
3 tablespoons soy sauce or Tamari (dark soy sauce)
3 tablespoons rice wine vinegar
1 can tomato sauce (8 ounces)
1 tablespoon cornstarch
1 package pork tenderloins, trimmed of silver skin and cut into 1-inch dice
2 cloves garlic, grated or finely chopped
1 inch ginger, peeled and grated
2 green bell peppers, seeded and cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
6 slices fresh pineapple, drained and cut into 1-inch pieces
Freshly ground black pepper

Bring the water to a boil in a medium size pot with a lid. Add the rice and give it a stir, then put the lid on and reduce the heat to a simmer. Cook the rice until tender, about 18 minutes. Once it’s ready, fluff it with a fork and stir in the scallions.When the rice is about halfway done, place a large skillet over high heat with two turns of the pan of oil, about 2 tablespoons. While the pan is heating up, grab a small bowl and combine the hot sauce, lime juice, honey, Tamari, vinegar, tomato sauce and cornstarch, stirring to dissolve the cornstarch. Set the sauce aside.When the skillet is searing hot, add in the pork and cook the meat until caramelized, 3-4 minutes. Add in the garlic, ginger, peppers and onions, and stir fry the meat and veggies for 2 minutes more. Add in the pineapple and reserved sauce and stir everything together. Bring the sauce to a boil and allow it to cook for 1 minute to thicken up.Season everything with some ground black pepper and serve the sweet 'n sour pork over the scallion rice.

Welcome!

2009-11-22T21:38:00.000-05:00

Welcome to For the Love of Food! I'm Jenn. I love to eat and cook, but mostly eat! I'm a wife and mother. Most of my recipes are for families who want to make amazing meals designed to impress but not stress you out. Some are my own, some are from cookbooks, family members and friends. All are delicious! Enjoy!