Stuffed Chicken

Mmm...

My kids love chicken, cheese, and sometimes don't eat their vegetables; which is why this recipe is perfect *Evil Genius Laugh*

I'm making this for dinner tonight.  After I'm done I'll post the pictures for easier directions.

You'll need:
About 8 chicken breasts
1 red bell pepper, cut into strips
1/2 onion, cut into half circle slices
1 1/2 cups chopped spinach, kale, or swiss chard (leaves only)
1 cup crumbled feta cheese
2 cloves garlic
balsamic vinegar
olive oil
juice and zest of one lemon
salt and pepper
3 tbs total of dried herbs (I like oregano, basil, and parsley)

Cut the chicken breasts in half, horizontally, lengthwise, but leave a "hinge" so it's still attached.  When you're done, it should look like one big, flat, chicken breast (lol).

Take a little of each of the veggies you cut up, and place them lengthwise on the chicken.  Roll the chicken up and place it in a casserole dish.  Repeat the same thing with all of the pieces of chicken and arrange in a casserole dish.  They should all touch each other.  If they don't, add more!  :-)

In a small bowl or blender, mix together about 4 tbs olive oil, the juice and zest of one lemon, balsamic vinegar, salt and pepper, the dried herbs, and garlic.  Paint the mixture all over the chicken.

Bake for about 1 hour on 365.

Since the chicken has veggies in it already, you don't need lots of sides.  Just potatoes, rice, or salad with bread is good.

My kids love it.  And I like it because they really have no choice but to eat the vegetables:-)

ADDITION:  I made this dish tonight, only I used cheddar instead of feta and added asparagus.  I served it with Pasta Primavera (click for recipe).  My seven year old step son helped me make everything and he had a lot of fun.  Cooking that involves kids is always great because it teaches them about food, nutrition, and how to cook.  Love it.

Fruit Salad with Healthy Dressing

I used to make this all the time at Allyson's.  I miss that place so much.

Anyway... these are pretty basic guidelines for a typical fruit salad with a yummier dressing than marshmallow stuff or whipped cream.

Mix together:
1 cup strawberries
2 bananas
1 cup blueberries (NE Oregon: use huckleberries.  Western Oregon, use blackberries!)
1 tart apple, cut into cubes
1/2 cup sliced or slivered almonds

In a small bowl, mix a Fage Greek Yogurt with Honey (you know, the little personal ones) and a teaspoon of cinnamon.  I like to use the 2% yogurt but Fage also makes a 0% milkfat kind.

Drizzle the dressing on the fruit salad and toss together.  It is sweet just like whip cream, but the cinnamon makes it just a little different.  Plus, the yogurt has tons of protein and less processed sugar than whipped cream or Cool Whip.

You can keep this salad in the fridge for a day but you will need to drain excess juices off before serving.

How to Hard Boil an Egg- The Right Way

Busy Mama Recipes



This is another that seems silly to some, but useful to others. (Seriously, one of my friends once tried to hard boil an egg in the microwave... did not work.  Another boiled eggs for 45 minutes to make sure they were done.  Oh boy...)

When I worked at Allyson's Kitchen, I thought I knew how to boil an egg.  Duh.  I mean, it's freaking boiling an egg.  How hard is that?  Unfortunately, I was incorrect:

We had an over abundance of eggs for some reason, and a catering event.  Obviously: Deviled eggs.  So, I began the process to make tons of eggs to get started.  I put eggs in a pot, set them on the stove, and turned the burner on.  My plan was to bring them to a boil, let them boil for 10 minutes, then put them in cold water.

"Okay, but do you really know how to boil an egg?" Allyson asked me.  And of course I'm thinking in my head "Yeah.  Duh."  But she is the best cook I know, and an amazing teacher, so I asked her how, and I'm so glad I did.

She gave me these instructions:

1. Wash the eggs.  (Wow.  I had never done that.  Seriously, it seems so obvious.  I wash produce before using it.  Eggs are worse because they came out of a chicken once... bleh.  I couldn't believe after all those years, this was news to me.)

2. Put the eggs in a pot and fill it with cold water.  (That part seems obvious.  If the water is too hot it can crack the eggs, so make sure it's cold!)

3. Bring the eggs to a boil. (Okay, I was still on the same page there.)

4.  Once they are at a roaring boil, take them off the heat and cover for 12 minutes.  (This is where she lost me).

5. Put them in the fridge and let them cool completely before using them.

I asked her why.  Why was her way better than mine?  They both accomplished the same thing: a boiled egg.  She told me that when it's done this way, there is no gray area, so the eggs are much prettier when they are made into deviled eggs, egg salad, or sliced and served with salads.

This photo is an example of what I mean.  Yellow yolk, no gray:

Pretty huh?  Now here is a photo I found online (credit: sizzleeats.com) that shows the gray area when you keep the egg on the heat for too long:

Weird, huh?

Presentation is important.

*I saw a tip on Pinterest that said if you boiled eggs with baking soda in the water, that the peel comes off easier.  I have never tried it, so I have no idea if it's true.  By the sounds of the comments, it works!

How to Properly Zest an Orange

This probably sounds stupid to some people.  They are thinking, "Duh, grate the orange.  Done."  NO.  It's harder than you think!

Once, when I worked at Allyson's Kitchen, I was making a big batch of soup (probably a few gallons) for the cafe.  It was some sort of Curried Carrot soup- or something very similar.

Anyway, the recipe called for the zest or two oranges, and I only had one.  To problem solve, I just grated that dang orange reeeeaaaaly well.  I thought I was genius- I was wrong.

You know that white stuff underneath the peel?  The stuff that looks like fake snow?  That stuff is called pith, and it's evil.  Well, not evil- it's actually healthy for you and has lots of health benefits- but it's bitter as crap.

From only one orange I ruined the entire batch of soup.  One orange.  No joke.  I learned my lesson big time.  Every cooking class I helped with after, I mentioned this story so people know what NOT to do.

So, to properly zest an orange, use a fine zester (I love my Microplane Zester that I got at Macy's for around $15.  It's "grate" for cheese too... haha) and zest one layer, then pick up the zester and begin in a new spot.  Don't go over spots twice, as if you were grating hard cheese.  There are only a few millimeters between sweet and evil bitterness.  Be careful!

There are a few recipes on my blog that you will need to zest an orange, like Orange Rosemary Shrimp and Pomegranate Cranberry Sauce.  Don't worry.  As long as you are careful, there's no reason to fear ruining anything:-)  

Ginger Cilantro Salmon with Cucumber Relish

Busy Mama Recipes



This is another recipe I got from my mom.  It was one of my favorites when I was younger because I love Salmon and ginger.  I was thinking about it today, and I'm bummed- Kevin dislikes cilantro AND ginger (I know, he is weird), so I can never make this dish:-(  The only time I make it is when we have the kids (Stewart loves it) AND there is leftover pizza for Kevin to eat.

My mom made this a lot, and I'm not exactly sure where she got the recipe... maybe in her head, maybe a cookbook... who knows.  But, it's delish:

Start with the salmon.  Choose salmon that is pink and not gross looking (I can't handle when fish looks slimy and weird).   Thank God for Nessa in my seafood department, otherwise I don't know what I would do:-) 

I usually get half a salmon, just one fillet with the skin still on.  It feeds my family and we have a little bit leftover for some lunch the next day.  You can adjust the amount, though, depending on how many you're feeding.  (BTW, I have no idea how many pounds that is... haha)

Put the salmon fillet, skin down, on a foil lined cookie sheet or casserole dish.

Ginger Cilantro Marinade:

1 bunch fresh cilantro, leaves only, chopped
about 4-8 tbs fresh grated ginger, depending on how much you want
1 1/2 tsp Sesame oil
3 tbs olive oil, blend oil, or grapeseed oil
salt and white pepper

Blend it all in the food processor until it makes a paste similar to pesto.  You can add more oil or water to make it thinner if you need to.  It's very important to make sure the mixture is blended with no big chunks, because fresh herbs will burn in the oven unless pureed completely. Paint it on the salmon and let it sit in the fridge while you prepare the rest (or, let it sit overnight- I have found the longer it sits, the less "fishy" it tastes).

Cucumber Relish:

1 cucumber, peeled, seeded and diced (I prefer English cucumbers, which you don't have to peel)
1 red bell pepper, diced (you can use yellow or orange too, but red is prettiest)
1/2 - 1 red onion, diced
2 jalapeno peppers, finely chopped
1 1/2 tbs Rice Vinegar (if you don't like rice vinegar, you can use lime juice instead)
salt and white pepper to taste
*I have added dill a few times because my grandparents dry it so I have an overabundance each year.  It was never a part of my mom's recipe, nor is it really necessary, but it's yummy.

Preheat the oven to 350.  Bake the salmon with the ginger cilantro mixture on it for about 30 minutes.  Then, turn the oven on broil low and cook for another 3 minutes or so, watching to make sure the top doesn't burn.  Take the salmon out and serve with the cucumber relish on the side.  It's a very refreshing dish.  

I usually serve it with cilantro lime rice or spring rolls.  It makes a great bbq meal too, if you grill the fish instead of broiling it.

Leftover Idea:

Toss the leftover relish and salmon pieces with noodles.  If needed, add a dressing made with sesame oil, blend oil, lime juice, sugar, salt, and pepper.  Add some chopped broccoli and make it into an Asian style pasta salad, served with crunchy noodles.

Wine Pairing:

Sake, of course;-)

Alternative:

A lot of people don't like salmon (which is sad because they obviously don't know what they're missing).  I have had this relish and marinade on pork chops.  We made everything the same and then grilled the pork and served it with an Asian style rice salad.  It was great for a bbq! 

Orange Rosemary Shrimp

I can't take complete credit for this recipe.  My mom actually made it a long time ago, and it's been a favorite in the family ever since.

My kids, for some reason (because they're awesome) LOVE shrimp.  Stewart called it "fish" when he was little, and Knox thinks it's "chicken", but regardless, they would eat a pound each if I let them.  No contest, it's Stewart's favorite food (maybe toss up between this and my homemade truffled mac and cheese, but he usually opts for this).

Photo credit: unknown

The original recipe was supposed to be "lemon rosemary shrimp" but my mom has a disease where she can't tell the difference between lemons and oranges (lol sorry Mom! Love you).  So, this dish was made from oranges instead.  As I very well know, accidents make the best things sometimes!

I'm having this for dinner tonight! I will post the picture directions later.  For now, here's the recipe:

In a bowl or gallon size ziploc bag, add all of the ingredients:

Zest and juice of one large orange*
4 garlic cloves, pressed
1-2 sprigs fresh rosemary, the needles only, chopped
3-4 tbs olive oil or grapeseed oil
salt and pepper
1 pound of shrimp (raw, peeled and deveined)

*Learn how to properly zest an orange here.

 Let the shrimp sit in the marinade for at least 30 minutes before you cook it.  Whenever my dad makes shrimp of any kind, he soaks it in some milk before preparing it because he says it takes the "fishy" taste out.  I have no idea if this is true, but I do it out of habit, because that's what we did growing up.

I have also let the shrimp sit in the orange marinade overnight in the fridge.  The longer it sits, the less fishy it tastes.  Also, adding more orange will cut the fish flavor out.

Saute the shrimp in a large skillet.  You may add more oil if you need, and can add more of any of the other ingredients if you feel the need to.  The amounts aren't rules, just guidelines.  I like to add a little dry white wine towards the end, only about 1/4 cup or so... then drink the rest;-)

Saute until the shrimp is pink and curled, but not too long because it will become rubbery in texture.

I always serve this with either a pasta dish or potatoes and steamed vegetables.  I also like to pair it with this recipe for Asparagus, which could also be broccoli or Brussels sprouts, too..  It's great because of the different flavors and textures.  Also, if you grill everything (grill basket is the best thing ever) instead of broiling or frying, it makes a great bbq dinner (something different from traditional burgers and chicken).  Be careful adding wine if you grill!

There is always an easy way to change this recipe.  Changing the acid is easy:  substitute a lemon or lime for the orange, or use balsamic vinegar instead.  If you are like one of my crazy friends that dislike rosemary, try fresh parsley, fresh cilantro, or dried oregano instead.  Marjoram and basil together are AMAZING too!

I have made this with scallops, too!  I love them mixed: half scallops half shrimp, but Kevin isn't a big scallop fan.  Boo.  I only make it with scallops when I'm mad at him.

If you love shrimp but aren't a big fan of this recipe, try my recipe for Shrimp Florentine.  It's seafood but without the acidic/ herby sauces.  Plus it has bacon:-)

Pair this with the wine you used in the recipe, like Chardonnay and for those who want to live outside the rules a little, Pinot Grigio will work too.

Quick Mexican Dip

Perfect for parties, potlucks, and dinners.  Inexpensive and easy to make, plus it's very easy to half or double or triple this recipe!  Everyone loves it and it's very non traditional (who else is getting tired of cheeseballs?)  I actually got the idea from someone who made Jalapeno Popper Dip and brought it to work.  It was good, but I wanted a little bit more from it.

This is what you'll need:

3 8oz packages of cream cheese
1 cup sour cream or Mexican Crema
1 cup grated cheddar cheese
2 small cans diced green chiles
2 small cans jalapeno peppers (or about 4-7 fresh jalapeno peppers, finely diced, without seeds)
2 tbs taco seasoning (or 1 tbs cumin, 1 tbs chile powder)
1 tbs dried cilantro
3 diced green onions

Mix all ingredients together and bake on 375 for about 40 minutes, or until bubbly.  Serve with tortilla chips, crackers, or bread.

Meat and Veggie Soup *then magically* Beer Stew!!!

It's freezing outside, so it's time for some soup recipes.  I love soup because 1. It warms everyone up. 2. It's filling. 3. It's usually fairly easy and inexpensive to make. 4. It's easy to make it healthy and "hide" vegetables and other things in it. 5. Leftovers! 6. You can make it in a stockpot or a crockpot, which requires hardly any effort and almost no cleanup. 7. Easy to make adjustments, like omit pepper and add eggplant, for example. 8. SO EASY to make allergy friendly!  I have so many friends and relatives that can't have gluten, dairy, sugar, etc. Soup is easy to make without pesky ingredients that your family can't have.

Oh yeah, and you can freeze the leftovers for a quick dinner someday when you don't feel like cooking (I'm stocking up for maternity leave).  I did it when I was pregnant with my son and it was SO worth it.  Brilliant.

This recipe is pretty basic.  It follows the Paleo diet too, which wasn't on purpose, but can't hurt, right?  My grandfather makes a version of it, but usually uses lamb and adds barley.  I love potatoes right now, so skip the barley and sub the elk meat that I have in my freezer, and this soup is almost free:-)

You'll need:

1 quart of canned tomatoes (I used more- one quart plus some more.  I can my own tomatoes so I always have extra in the fridge.  You can also use fresh if you'd like)
2 quarts broth (I used beef broth because that's what I had.  Again, I usually make my own and freeze it, so I have used vegetable stock and chicken stock in place and it tastes fine).
About 1-2 pounds of meat of your choice, chopped into bite size pieces.  I LOVE lamb, but I don't always have it.  Beef is great, as is deer or elk (the other flavors get rid of the "gamey" taste.  You could also omit the mat for a vegetarian/ vegan soup).
5 potatoes of your choice, diced (I used medium sized Yukon Golds, so if you use larger potatoes like Russets, or smaller ones like Reds- my fav- just adjust to how much you want).
3 cups of green beans (This is a guess, as I used frozen beans from the garden, so I'm not sure exactly how much it was.  You can use fresh or frozen, but keep in mind the frozen don't take as long to cook).
1 bell pepper, diced (I like green and Kevin likes red.  It doesn't matter which you choose)
2 carrots, diced
2 celery sticks, diced
1 or 2 onions, diced
3 cloves of garlic, chopped
Salt, pepper, oregano, parlsey, and a little thyme (I used all dried and just added until I though it tasted right)

Per usual, saute the carrots, celery, onion, pepper, and garlic in a little olive oil until softened.  Add the potatoes and meat and saute until browned.  Add all of the rest of the ingredient except the beans and spices.  Bring to a boil then simmer for about an hour, covered.  Add in the beans and spices and simmer until the beans are done.

Turn down to low and cover.  Keep warm until you are ready to eat.

You can also do this in a crockpot, although you may have to half this recipe if you don't have a large crockpot.  Just add everything except the beans and cook on low for about 4 hours.  Add the beans and cook for another hour.  I like this method because i can get it ready the night before and have it cook while I'm at work during the day.  Dinner is ready when i get home and there is hardly any cleanup.

Now comes the exciting part.... TA-DA!!!

The next day, instead of having the same thing again, make it into something even cooler by adding a few things.

Warm the soup on the stove and add (what I call) "butter balls".  I call it that mostly because it's funny, and parlty because I don't know what these things are actually called.  What you do is you take equal parts butter and flour and roll it together in your hand until it forms a tiny ball.  You can add these little balls to anything to thicken it, which is what we are doing to this soup.  If you used marble size butter balls, you will probably add between 7 and 12, depending on how much soup you have leftover.

Of course, this is the perfect opportunity for some trickery:  Puree steamed vegetable like spinach, kale, zucchini, red pepper, and add them in as well.  Your kids won't know that its extra- healthy and you score mom points for preventing illness;-)

Then, add half a can of beer.  It doesn't matter which kid as long as it's not some weird flavor, like pumpkin ale.

Serve this thickened stew with shredded cheddar cheese (or smoked cheddar) on the top.  YUMMMMM...

And of course, the leftovers will pair well with.... beer! The first one will pair well with a red wine like merlot.

Cranberry Pomegranate Glaze- for a Turkey, Chicken, or Ham

This year I got to have Thanksgiving twice.  We celebrated on Thanksgiving day with my grandparents, and then celebrated again with my dad's family the Saturday after.  Of course, because we have a big fat mixed family, by Saturday everyone had already celebrated their traditional Thanksgiving, including taking home leftovers.  Since I was in charge of the bird on Saturday, I decided to do a glazed turkey instead of a marinated one, like my family usually expects.

I always brine my turkey in salt water and white wine for a few days before cooking it.  Usually, when you buy a turkey from a grocery store (unless it's organic or all natural, and sometimes even then), the bird will be injected with saline to make the white meat more moist.  Brining is essentially the same thing, only a more natural process and an opportunity to add more flavor (like with wine, herbs, flavored salts, etc). If anyone is interested, I can post a recipe and directions for brining a turkey:-)

Normally a day before I cook the turkey, I marinate it with olive oil, green onion, garlic, parsley, thyme, lemon juice, and pepper.  This year, I did almost the same thing, but made it into more of a paste than a dressing.  I used fresh parsley, green onions, garlic, thyme, and some sage with the other ingredients, and when I was done blending it, it looked like pesto.  I rubbed the whole turkey with it, concentrating on the inside of the cavity and under the skin.

I put apple, celery, rosemary, sage, and lemon inside of the turkey and put it in the oven to roast as I normally do.  Every 30 minutes, I opened the oven and poured some glaze over the top.  This made the turkey very brown (because of the sugar), and caused the turkey to have a crunchy, sweet outside moist, flavorful meat on the inside.  It was a hit at dinner, and a good break from the usual turkey.

For the glaze, you will need:

8 cups of juice total (you can mix cranberry and pomegranate juice however you'd like.  I prefer to use the unsweetened kind).
8 cups brown sugar
1-2 pears, cut in half
1 bay leaf
pinch of red pepper flakes
whole peppercorns
sprigs of fresh thyme, rosemary, or sage, or any other herbs you'd like to use
3-4 whole cloves
1 clove of garlic, whole

Put all of the ingredients in a sauce pan and heat until the sugar melts.  Simmer for about 30 minutes until all of the flavors blend, and take it off the heat.  Cover and let it sit overnight.  Pour over meat that is in the process of cooking every 30 minutes or so.  This much will be enough to glaze a 14 pound turkey.

You can also make adjustments to fit your taste.  Orange juice is great in it.  I have seen people use apple instead of pear.  Some people like it with more heat, so they add red pepper flakes and cayenne.  Some like the "spicyness" of the holidays, so it would be yummy to add extra cloves, nutmeg, and cinnamon sticks.

When I did a ham for Christmas two years ago, I used maple extract with extra clove and pineapple juice with the cranberry juice.  I have also done pork with balsamic vinegar and peach juice for a glaze.  Honey is delicious on a roasted chicken.  Honey and lime is great on fish.

I gave this recipe to a friend of mine, and I believe she did oranges and mustard seed for the glaze, because most people in her family are not into cranberry.  She said the turkey turned out amazing and she will be doing something similar in the future.  (BTW, this was the first time she made Thanksgiving dinner by herself, and she did this with no problems.  This method is very easy).

Pomegranate Cranberry Sauce

This is PROBABLY my last post of the night.  We will see...

1 whole fresh pomegranate
4 cups fresh cranberries
Juice and zest of one sweet orange*
1 1/2- 2 cups brown sugar (depending on how sweet you want)

1 bay leaf (whole)

1 tsp vanilla bean paste or vanilla extract

Heat the cranberries, orange juice and zest, and the pomegranate seeds until the popping stops.  Add the remaining ingredients and simmer for about twenty minutes.  Make sure to take the bay leaf out when you're done cooking;-)

This recipe is great for the kids... no alcohol and no strong flavors, so they like it.

*Be very careful when zesting an orange.  It can be dangerous.  I made directions on how to properly zest an orange here. 

And of course, whenever you use the peel of any fruit or vegetable, make sure it is washed and rinsed very well.

Busy Mama Recipes

Peach and Balsamic Cranberry Sauce

A sweeter version or my previous posts, this one is my Grandma's favorite.  

1 peach, peeled and diced
4 cups of fresh cranberries
1 cup Chardonnay or peach juice
1 1/2- 2 cups light brown sugar (depending on how sweet you want)
2 tbs balsamic vinegar
1 tsp ground cinnamon 
1 tsp vanilla bean paste or vanilla extract

Heat the cranberries and peaches in the Chardonnay until the popping stops.  Add the remaining ingredients.  Simmer for twenty minutes.  Take off the heat and serve warm or cold with your holiday dinner. 

Will, of course, pair well with Chardonnay

Sweet & Spicy Cranberry Sauce with Mango, Cilantro, and Goat Cheese

This is a different take on the traditional cranberry sauce.  Instead of being sweet, it is more savory with sweet and tart notes.  The goat cheese pairs well with the mango and cilantro.  The onion brings out the flavors and the celery adds some texture.  Because it's baked with the cheese on top, it makes for a beautiful side dish to the holiday dinner table.

4 cups of fresh cranberries
2 tbs butter
1/2 white onion, chopped
1 celery stalk, finely chopped
Juice and zest of two limes
1 1/2- 3 cups sugar (depending on how sweet you want)
1 mango, peeled and chopped
2 tbs dried cilantro
1 jalapeno, seeded and minced with the membrane removed
4 tbs crumbled goat cheese

Preheat the oven to 350.  

In a saucepan, saute the onion and celery in the butter.  Add the wine and cranberries.  When heated (you'll know because the "popping" will stop), add the remaining ingredients, except for the goat cheese.  Let it simmer to thicken for a few minutes.  

Remove from heat.  Pour into a small casserole dish and crumble the goat cheese on top.  Bake in the over for 15 minutes or until the cheese is bubbly.

Mashed Potato with Feta Cheese and Parsley

Mashed potatoes, or potatoes of some sort a usually a staple at the holiday dinner table.  I have many, many different recipes for mashed potatoes, so I'm going to share one of my favorites (also, it was a special request from my cousin, Tracy<3).  It is sort of like a twice baked potato recipe, but is much faster and easier than stuffing potato skins.  One of the reasons I love this recipe is because it pairs well with any protein- chicken, fish, beef, lamb, or pork.  Also, you don't need any gravy for them, they are delicious they way they are.

To start, you'll need:

7-9 large russet potatoes (or the equivalent weight of a different variety or a mix... it's up to you!  The last time I made this I used red potatoes because the boys like the skins)

4 cloves of garlic, peeled

1/2 a yellow or white onion, chopped very finely

1/2 bunch of fresh parsley, leaves only, chopped finely

1 stick of butter

8 oz cream cheese, yogurt, or sour cream

1 1/4 cup +/- of milk or half & half

1 1/2 cups feta cheese, crumbled (Or substitute a mix of bleu cheese and white cheddar)

Black or cayenne pepper to taste

First, wash the potatoes very well and rinse thoroughly with water.  I always wash mine because I leave the peel on (it's healthy and adds flavor).  Cut into cubes and place in a large pot of cold water with the garlic (no need to press the garlic, just add it in whole).  Bring the water to a boil.  You may add a little salt or oil to the water to prevent it from foaming over.  Use a fork to test a peice of potato, and drain when they are done.  They shouldn't be firm anymore.

Preheat oven to 365.

In a saucepan, melt the butter and add the onion to it.  Cook on medium for a few minutes, stirring constantly and adjusting the heat to prevent burning.  Add the milk or cream, and when heated add 3/4 cup of the feta or white cheddar and heat.  Once heated thoroughly, remove from heat and set aside.

In a large bowl, use an electric mixer to whip the potatoes and garlic.  Add the milk mixture and whip.  Using a wooden spoon, stir in the parsley and pepper.  The mixture should be light, which is good because it can be very rich depending on the cheese you use.

Spread into a 9x13 inch casserole dish with at least one inch sides (You can grease the pan with butter if you'd like.  Crumble the remaining feta (or bleu cheese) on top.  Bake for 30 minutes and serve hot.

I also like to use a mix of paremsan and white cheddar cheese if the people I am serving are not fans of feta or bleu cheese.

WINE PAIRING:

If using bleu cheese, I would suggest a Cabernet Sauvignon.  Sometimes, bleu cheese can overpower a light, fluffy wine, so it's better to use a more bold wine.  If you are a fan and have the right food pairing with this recipe, a strong Port would be good, too.

If using feta, of course there is he obvious- Retsina or Ouzo.  But, for Americans like me who don't like either one of those (I can't stand either very much), then a good Charddonay would be good if looking for a dry wine.  Pinot Gris of Sauvignon Blanc would also pair well because of the stronger garlic flavor.

If you use cheddar, Cab Sauv works well (and especially if using a mix of bleu cheese and white cheddar).  If you are like me and can't get enough of it... Merlot won't hurt:-)  

Ginger Pear Cranberry Sauce with Cinnamon

I am SO in the holiday mood.  I love thanksgiving because I love cooking for everyone.  A couple of years ago, I made like four different kinds of cranberry sauce (well, my little sister helped).  They were all to die for, so this is one of my favorites.

This is what you'll need:

1 pear, peeled and diced
1/2 celery stalk, finely chopped
4 cups of fresh cranberries
1 cup Chardonnay, apple juice, or water
1 1/2- 2 cups light brown sugar (depending on how sweet you want)
2 tbs candied ginger, chopped
1/8 tsp ground nutmeg
1 tsp ground cinnamon 
1 tsp vanilla bean paste or vanilla OPTIONAL (The cranberries and ginger can be pretty heavy and tart; vanilla can make it lighter and more mild, especially for kids.  I don't put vanilla in this particular recipe, although I do when I make pomegranate and cherry sauce.  It's up to you.)

Bring the pear, celery, cranberries, ginger, and Chardonnay to a boil, then add the remaining ingredients while stirring constantly to avoid sticking.

Turn the heat down to medium/low and simmer, uncovered for about 20 minutes or until the sauce thickens and the cranberries are done "popping".

Mmm... you will be able to smell the ginger and cinnamon cooking.  That's the best part:-)

This sauce will be very thick and chunky, not a jelly consistency like the canned kind. 

Serve warm or cold with your Thanksgiving Dinner.  The sauce will save for 10 days in the fridge so it can be eaten with leftovers:-)  

Cranberry Bliss Bars- a Starbucks Copycat Recipe

Alright, so I have been hesitant to let this recipe go because I couldn't get it "perfect" for a long time. I couldn't get it to taste exactly like the real thing.  Then I realized: whatever.  These babies are delicious, and OF COURSE they don't taste EXACTLY the same.  I mean, Starbucks has access to ingredients I don't, preservatives I don't, and the way they package and flash freeze them is obviously different.

So, this is it.  It tastes pretty freaking similar, and DELICIOUS.  So, if you like Starbucks Cranberry Bliss Bars, this is my best guess at a copycat recipe, just in time for the holidays:-)

First, you make the cake/ crust part on the bottom.  You'll need the following ingredients:

3/4 cup butter
1 1/3 cup packed light brown sugar
3 whole eggs
3 tbs crystallized ginger, chopped finely (You could also use powdered ginger, but the candied kind tastes so much better)
2 tsp vanilla
1/2 tsp salt
1 1/2 cups all purpose flour
1/2 tsp baking powder
2/3 cup dried sweetened cranberries, chopped finely (I used Craisins and it was perfect)
6 ounces white chocolate chopped into chunks

Preheat oven to 350.

Beat butter and sugar together until well mixed.  Add eggs one at a time, beating well between each addition.  Add the ginger, vanilla, and salt.  After mixed well, gradually mix in flour and baking powder 1/4 cup at a time.  This will make a nice cake consistency.  At the end, add the cranberries and white chocolate by hand and mix in with a wooden spoon.

Pour into a greased 9x13 dish with sides (I greased my pan, but you could also put tin poil or parchment down and I think it would still work okay).  Bake for 25 to 30 minutes, then cool COMPLETELY before adding the frosting in the next step.

For frosting, you will need:

4 ounces cream cheese
3 cups powdered sugar
4 tsp orange juice (fresh squeezed is always best!) - Actually, the second time I made this I used lemon instead because I was out of oranges.  Although I like the taste of the orange better, the lemon tastes closer to the Starbucks recipe.  You can also use orange zest.  If so, make sure you don't get the pith.  Directions are here on my blog.
1/2 tsp vanilla bean paste (if you don't have vanilla bean paste, you can sub vanilla extract.  If you use white vanilla, it won't color the frosting and it turns out "prettier", but they taste equally amazing!

For the frosting, beat the cream cheese and slowly add in powdered sugar (if you add it to fast you'll make a mess:-)  Trust me).  Add the orange juice and vanilla and mix well.  Spread over the cake (make sure the cake is completely cooled down, otherwise this part will not look pretty).

Next, chop 1/4- 1/2 cup dried cranberries and sprinkle evenly over the frosting.

To make it LOOK more like the Starbucks recipe, drizzle some icing diagonally over the bars.  Icing doesn't add a lot of taste, so you can use the typical recipe of 1 cup powdered sugar to 2 tbs of heavy cream or milk (or even water or orange juice) OR you can melt white chocolate in a double boiler method over the stove and drizzle that.

Let it cool in the fridge for about an hour so the icing can set before you cut them into triangles.

Enjoy! :-)

Perfect Fall Pasta with Wine Pairing

Yum!  I might make this for dinner.

What you need:

One zucchini
One large tomato
Fennel Bulb (you won't use the whole thing)
Feta Cheese
Box of pasta
Olive Oil 
Salt, Pepper, Thyme, and Oregano if you want

Julienne the whole zucchini into long strips (use either a mandolin or a peeler). Seed and dice the tomato. Sliver about 1/4 a cup of Fennel Bulb (save the rest for a different dish).  Saute the vegetables in about 2 tablespoons of oil for about five minutes, or until they are starting to brown and they are tender.  You can add a couple cloves of crushed garlic if you want.  

Toss in salt, pepper, and other spices (you can use whatever you would like.  I am in a Thyme mood, but Basil sounds good, too).

Serve tossed with pasta (I prefer spaghetti or angel hair) and top with feta cheese (or parmesan).  

Yum! 

Pairs well with Pinot Gris or Pinot Grigio, Sauvignon Blanc, or a Chardonnay.

The photo below is the pasta I made tonight (in progress).  It's the same recipe except I added asparagus instead of tomato, and I ended up using mozzarella cheese instead of feta because it's what I had one hand.  I also added carrots since my grandpa's garden is full of them.  My motto: Eat seasonally! It's cheaper and healthier.

BTW, ignore the cut quality on the veggies.  My seven year old step son cut them up for me.  Cute<3

ADDITION:  We served this with Stuffed Chicken (click for recipe).  They paired very well together, and it was a lot of fun to make! 

One Week of Entrees MADE EASY

Normally I do a post about one recipe, but this one is different.  This is seven days of entrees (and a few easy side dishes) for a family of four.  Of course, because I hardly ever follow "recipes", these are more of guidelines.  If you replace ingredients in these recipes with other favorites, they will still taste great.

Busy Mama Recipes



First, start with your grocery list.  Some of this stuff, of course, you will already have in your fridge and pantry, so don't panic when you see how long it is.  For the entire week, you will need:

Two whole chickens
6 or 7 carrots
celery hearts
4 white onions
4 potatoes
2 lemons and 2 limes
2 large cans of whole, peeled tomatoes (Night 3)
cherry tomatoes
1 bunch of basil
1 bunch cilantro
1 red pepper
1 jalapeno
3 bunch green onions
rice (Night 5)
2 cans vegetable stock (Optional for Night 5, see alternative)
dry spices, salt, pepper
garnishes like sour cream, lemon wedges, salsa, parmesan cheese, and bread

Night #1: Roasted Chicken and veggies

In a large roasting pan, place both chickens, chopped carrots, celery, potatoes and onion (I have also added brussel sprouts and asparagus).  Rub the chicken with a mixture of olive oil, salt, pepper, and lemon zest.  Roast on 350, half an hour per pound, breast up.  The vegetables will serve as a side dish.

NOTE: Only eat one chicken, and save one.  One 6 pound chicken with a side should serve a family of four (two adults, two kids) for two nights.

Night #3

DO ONE DAY AHEAD: Pull the chicken off of the second chicken and chop.  You will have a great mix of white and dark meat.  Save this meat in the fridge for later.  Place the bones in a large stock pot and simmer to make chicken broth.  You can follow the directions from a previous blog post and simplify it by not adding all of the veggies if you don't have them on hand.

In a separate heavy bottom stock pot, follow the directions here to make tomato soup.  For the purpose of being quick and cheap, only use carrots, celery, onion, garlic, tomato, stock, cream, basil, lemon juice and spices, along with other ingredients you may have on hand.

This should make about 3 quarts of soup.  If you serve it with bread and salad, you will have enough for two days.

NIGHT #5

This is a recipe that I "borrowed succesfully" from my aunt.  Thanks Angie! :-) It is delicious.  I modified mine a little.  I used vegetable stock instead of chicken stock, although if I would have had time I would have done home made like she did, I was just out.  I also used a mix of white onion and green onion instead of sweet like she said, because that's what I had in my kitchen, and that's what I was using with the other meals I made this week.  I also added small diced carrots because I had a lot that I needed to get rid of.

With this series of recipes, you will use the chicken meat from the extra chicken you roasted earlier in the week.  You can use the two cans of veggie stock, like I did, or if you are feeling crafty, you can use the bones from the chicken to make chicken stock.  Follow her recipe here, but skip the part where you roast a chicken, since that part will already be done.

http://www.fitforintimacy.com/chicken-rice-soup-with-lime-cilantro/

This recipe should give enough for two nights as well.


NIGHT #6 or #7

Pasta Primavera!

The next recipe is vegetarian (because we always have a meatless day in our house;-))

Saute veggies in some olive or grapeseed oil.  I use carrots, celery, onion, red pepper, and anything you have left from the week.  Add some garlic and lemon zest and juice.  Sometimes I add butter to make it creamier, but it's not a necessity.

Boil noodles according to the package directions, and serve with the veggies and parmesan cheese.

Stewart helped me make "his" pasta.  It can be made into pasta salad, so if you have any of these ingredients, use them!  They would be delicious!

Good luck! :-)

Yum Diet

Busy Mama Recipes



My aunt and stepmom are doing this diet thing.  I don't know EXACTLY what it is, but I know they are extremely restricted in what they are allowed to eat.  It is pretty close to the paleo diet as far as the types of foods they have (if it didn't have a mother and didn't grow from the Earth, don't eat it).  No sugar, limit fruits, limit salts and oils, eat as many vegetables as possible, and have only lean protein (like chicken or turkey).

Well, unfortunately my family LOVES food.  LOVES it.  It's insanely lucky that we have good genes, otherwise we would all be morbidly obese. Poor Annette has to have dry toast and a piece of fruit for breakfast with ONE cup of black coffee, is allowed 23 almonds (not 24, only 23), brown rice, plain chicken, veggies, etc.  No fun.  Today for a snack she was eating cottage cheese (which, by the way, she has always hated) with tomato slices and pepper.  I asked her why she was eating it, and she explained that it has lots of protein and not many calories.  She said she was tired of eating the same things everyday, but since she is not a super talented chef, she could not think of anything "safe" to make that would get her out of this slump.

And we all know, unless you are totally committed to a diet, it's not going to work.

So, I promised her I would think of some things for her to eat, and I have come up with a few.  I decided to post them on here because even though we aren't all on this diet, it's still yummy, healthy food.

Here is the first one that can be used as a snack:

Put one cup of low fat or fat free cottage cheese in the blender and blend until smooth.  Add 2 tsp each dill, parsley, dried onion, garlic powder, and lemon pepper.  It will be like a ranch dip that you can use as a dip for veggies or on a lettuce wrap.

The second one is more complicated, but still pretty easy:-)  It's a type of lasagna with zucchini instead of noodles.

Slice zucchini until you have enough to cover a 9x13 pan four times.  Slices should be thick.

Blend three cups of cottage cheese like above, and add the juice and zest of one lemon, 3 tsp oregano and parsley, and some black pepper.

Place a layer of zucchini on the bottom of a 9x13 casserole dish.  Add layers of canned tomato, sliced onion, mushroom, shredded carrot, spinach leaves, and any other vegetables you want.

Add another layer of zucchini, a layer or canned tomato, and a layer of the cheese mixture.

Add a layer of zucchini and the rest of the cheese mixture.  Top with the last layer of zucchini.

Bake in the oven on 350 for about 45 minutes.  If the top starts to get too brown, cover with tin foil.

You can also substitute eggplant for the zucchini, or use any kind of squash you want, really.  Ground turkey or pieces of chicken would be delicious if added, just be sure to cook the meat first.

And last but not least ( can you tell I'm craving Italian pasta dishes right now?):

Make an organic marinara sauce using tomato, carrot, onion, garlic, parsley, thyme, oregano, lemon juice, salt and pepper.  You can make it any way you'd like as long as it's mostly vegetables.  Just simmer everything on the stove (add water or tomato juice if needed) and puree with an immersion blender once the vegetable are fully cooked.

Also, to give it some protein, blend some cottage cheese and add it to the marinara.  It will make a creamy tomato sauce- sort of like the vodka sauce you can buy at the store- minus the vodka and additives.

Then, instead of using pasta, put a spaghetti squash- which are in season right now-in the microwave for five minutes (puncture a few times so it wont explode).  Then cut it in half lengthwise and shred with a fork.  "Noodles" will instantly appear.  Perfecto!  PS:  This recipe is also perfect for those on low carb diets or who are gluten free!

The Easiest, Fastest Casserole. Kid Friendly AND Cheap!

Usually I don't use canned food, and I stay away from store bought frozen food.  However, I am pregnant, tired, and I have been pretty ill lately because of it.  Sometimes, I have to bite the bullet and just not be Martha Stewart for five minutes (and be more like Rachel Ray.... haha, only some of you will get that;-))

Tonight I needed a cheap, easy dinner that could be made fast and last a few days (during soccer season we eat leftovers often).  This is what I came up with, and I have to say it's pretty yummy!

Tuna Casserole

1 box whole wheat penne pasta (of course you could also use orzo, macaroni, or rice)

3 cans tuna or salmon (in water, not oil)

2 cups frozen broccoli pieces

2 cups mixed frozen vegetables (I used peas and carrots, but lima beans, green beans, corn, etc will work)

1 cup frozen pepper strips (I buy the rainbow kind, which are actually usually cheaper than buying fresh bell peppers, so that is a win)

2 8oz containers Greek Yogurt

2 cans cream-of-something soup (I used mushroom, but chicken or celery would also work.  The low fat or fat free kinds are great!  When I was pro Martha Stewart, I would keep homemade creamy "soup"/ sauce frozen so I could use it in cases like these.  I am much lazier now.)

bread crumbs

cheddar or parmesan cheese (optional)

salt and pepper

Boil the pasta al dente.  Drain and put in a large bowl.  Add all of the other ingredients except the bread crumbs and cheese.  Mix well and put into a large casserole dish (I actually had to split mine into two smaller ones).

Sprinkle the cheese and bread crumbs on top.  If you want, you can also add some bread crumbs and cheese to the inside.  The amount is your preference:-)

Bake on 375 for about 30 minutes and enjoy with some salt and pepper (or, if you are like me, some Tabasco! Mmm) 

Of course, if you had more time to prepare, you could use fresh veggies, homemade cream sauce (simple white sauce recipe), and chicken instead of tune (which you shouldn't eat often anyway because of the mercury levels).  I would have added shredded carrots, mushrooms, and spinach.  I would have loved to use brown rice instead of pasta, but you need to cook it for about 50 minutes because baking (follow the package directions).

It is also possible to make this in the crockpot, but it won't be as crispy on top.  

This dish can be frozen and baked at a later time.  Great back up for unexpected dinner guests!