Farm Fresh Delivery

This summer we purchased organic produce through Center Valley Organic Farm's CSA program. We loved having fresh, local produce all summer long...plus it forced us to try veggies that we wouldn't normally pick up at the grocery store. I was doing some research the other night and found another program that actually delivers fresh organic products to your door! So we signed up for this service. Our first delivery will be on 12/7...so I'll let you know how it goes!

I'm so making these!

Homemade Baked Potato Chips

Week of November 5 - 11

Monday: Roasted Turkey Sandwiches with Bacon, Avacado, Lettuce & Tomato & Mac and Cheese
Tuesday: Tacozagna ala Rachel Ray
Wednesday: Crock Pot Pot Roast with Cabbage, Potatoes and Carrots ala Tyler Florence (yum!)
Thursday:Crock Pot Beef Carnitas courtsey My Girl Friend's Kitchen
Friday: leftovers
Saturday: White Chicken Chili
Sunday: leftovers

Things are getting back to 'normal' here and I have actually done some menu planning for the week! And after dropping almost $200 at the grocery yesterday, I thought I'd share our food for the week. I'm really into some comfort food right now...it's finally fall/winter so we can bust out the crock pot! Woo Hoo!

I'm working on some sweets, too. Chris asked for some 'healthy desserts' so I'm testing some recipes before I share them with you all!

back on track

I've spent the last two hours trying to get myself back on track...the last few weeks have been so crazy with visitors, a family wedding we kind of got off track with eating well which not only has blown our healthy eating out of the water, but has also really taken a bite out of our budget (get it? a bite out...ha!)

So I'm going to post our menu for the week now and during Max's afternoon nap, I'll add the recipes.

Grilled Kilbasa, stuffed tomatoes and zucchini & corn fritters
Lasagna roll-ups, green salad
Beer-butt chicken, potato & corn salad
Sausage and Mushroom pizza and grilled peaches
Grilled NY strips and orzo salad

Stuffed tomatoes (or Tomatoes Stuffed with Rice ala Giada De Laurentiis)
1 cup Arborio rice (we used a multi-blend rice and it turned out just fine...maybe a nuttier taste!)
6 ripe but firm large tomatoes
4 tablespoons olive oil, plus extra for drizzling
Salt and freshly ground black pepper
1 garlic clove, minced
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh Italian parsley leaves
1/4 cup grated Parmesan

Cook the rice according to packaged directions ( pull it a few minutes shy of done since the tomatoes will be baked once stuffed).

Preheat oven to 350* F.

Cut a 1/2 inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp and juice from each tomato into a small bowl (I use a melon baller or small ice cream scoop). Reserve 1/4 cup of the tomato juice and pulp.

Oil the bottom of a 8x8 baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.

Toss the rice with the reserved tomato juice and pulp. Add garlic, the herbs, cheese and remaining 2 tablespoons olive oil. Salt and pepper to taste. Don't taste too much like I did...it was so darn good, I had to remind myself to only taste and not devour the bowl of rice! Spoon the rice mixture into the tomatoes. Drizzle entire dish with olive oil, place the tops back on the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or room temperature.

Zucchini and Corn Fritters (adapted from the August 2007 Parents Magazine)
1/3 cup shredded carrot (I don't love cooked carrots so I just doubled the shredded zucchini in this recipe)
1/2 cup all-purpose baking mix (aka Bisquick)
1/3 cup cornmeal
1 tsp. sugar
1/4 cup milk
1 large egg
3/4 cup cooked corn, cut from the cob
1/2 cup shredded zucchini
Oil for frying

Microwave shredded carrot for 30 seconds to soften, then set aside. In medium bowl, mix baking mix, cornmeal, and sugar. Stir in milk and egg and mix well. Stir in corn, zucchini and carrot.

In skillet, heat 1/3-inch of oil to 375*F. Gently spoon dollops of fritter mixture into oil, turning once, until golden brown and cooked through, about 4 minutes. Drain on paper towels, serve warm.

Lasagna Roll-ups (from www.cooks.com)

I don't follow this recipe very closely...I just use it as guidance for the cheese filling part and baking instructions...I've posted the recipe as is and will leave notes to explain what I do...

8 pieces curly edged lasagna
1 package (10 oz) chopped spinach, thawed & drained
1 1/2 cup ricotta cheese
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1-2 cloves crushed garlic
1 egg beaten
1/4 cup Parmesan cheese
2 (6 oz.) pkg mozzarella cheese slices
1 jar (15 3/4 oz.) spaghetti sauce or use 2 c. tomato sauce

Cook lasagna noodles as directed on package, drain. Rinse with cold water, drain and lay flat on paper towels in a single layer until needed.

Drain spinach and squeeze out any excess liquid. Mix spinach with ricotta cheese, salt, pepper, nutmeg, garlic, egg and 2 tablespoons of the Parmesan cheese.

Cut cheese in half lengthwise and place on slice on each noodle making sure the cheese runs the length of the noodle. Spread with about 1/3 cup of the spinach mixture. Starting at one end, roll up noodles. Pour about 3/4 of the sauce into a 13x9 inch baking dish. Next place roll ups in sauce and top with remaining sauce and sprinkle with remaining parmesean cheese. Cover and bake a 350 for 35 minutes until hot and bubbly. Makes 4 hearty servings.

Jill's way...substitute spinach for mixture of browned ground beef or Italian sausage and chopped mushrooms. Cover with a cream sauce...the next morning add about 30 minutes to your regular workout to make up for this dish!

Refrigerator Pickles

I love these pickles during the summer...

6 cups thinly sliced cucumbers
3 small onions, chopped
1 3/4 cups sugar
2 tbsp. salt
1 cup vinegar

Combine cucumber slices and onion in glass bowl. Mix sugar, salt and vinegar. Pour over cucumbers. Stir well. Cover and refrigerate. Pickles will be ready to eat in 3 hours, but improve in taste overnight. Pickles will keep in refrigerator 2-3 months.

Enchiladas Suiza

1 1/2 lb. bone-in skinless chicken breasts
2 tsp salt
4 cloves garlic
5 peppercorns
1 lb tomatillos (about 8), husked
2 serrano chiles
1/4 cup loosely packed fresh cilantro
2 tsp vegetable oil
1/4 cup non-fat sour cream
8 corn tortillas (6 inch)
1 1/2 oz. Monterey Jack cheese shredded

Time-saving tip...use a store-bought rotisserie chicken instead of poaching the bone-in chicken breasts.

Poach the chicken breasts in 6 cups water, 1 tsp salt and 2 of the garlic cloves and peppercorns. Heat to a boil and then reduce heat to low; cover. Simmer 15 to 20 minutes. Remove chicken from liquid. Pull meat from bones and shred, set aside.

Place quartered tomatillos and chiles in a medium saucepan. Cover with water and boil over medium-high heat about 8 minutes. Drain reserving 1/2 cup cooking liquid. Transfer tomatillo and chiles to blender. Add cilantro and remaining 2 cloves garlic; blend until smooth, adding reserved liquid if necessary. Heat oil in a small saucepan over medium-high heat. Add puree; reduce heat to medium. Simmer, stirring constantly or until sauce reduces to about 1 cup, about 10 minutes. Reduce heat, add sour cream and remaining 1 tsp salt. Stir about 1 minute. Set aside. Heat oven to 350*. Divide shredded chicken evenly among tortillas; add small amount of tomatillo mixture; roll-up. Spread 1/3 of the sauce in a 9 inch baking dish. Arrange enchiladas in a layer, seam side down. Cover with remaining sauce, sprinkle with cheese. Bake until cheese starts to brown, about 30 minutes. Serve immediately.

Chicken Basil

Chicken Basil - Gai Pad Gra Pow
2 Servings

2 tablespoons vegetable oil
4-7 Thai chili pepper, minced

1 tablespoon sugar
1-2 packages holy basil

1/2 lb ground chicken
1 tablespoon garlic, minced

3 tablespoons fish sauce

Tips and substitutions
You can substitute ground turkey or pork for ground chicken. Some people like the meat cut up in bite size pieces rather than ground.

In Thai restaurants in America, Sweet basil or Thai basil is usually used for this dish. While an acceptable substitute, it is not quite the same.


Directions
Mince garlic and chili pepper together. Clean and pick gra-pow leaves from their stem. It may appear like a lot of leaves, but the leaves will shrink when cooked and this dish's flavor comes from the leaves.

Fry the garlic and chili pepper in oil over high heat. When the garlic starts to turn brown, drop the ground chicken in. Stir constantly. The juice will start to come out. Keep stirring until all the juice is gone. It might take a couple of minutes. Add sugar and fish sauce. Then add Thai basil. Quickly turn it over a few times to mix the leaves with the meat and then remove from the fire and put the gai pad gra pow in the serving plate or dishes. Serve hot with rice.

Mission Completion!

So...my recipes have been completely unorganized, strewn all over my desk, kitchen counters, and even stuck in a corner in our dining room...and today I finally tackled the masses of torn out magazine pages, printed recipes from various websites and handouts from cooking classes. I created two main binders. One for "new recipes" and one for the tried-and-true recipes. Once we try a new recipe (depending on the success of the dish) I will transfer it to the other binder. During my weekly meal planning, I'll look though my new recipe binder and come up with a few dinners of new recipes, but also fill the week in with a favorite meal. I have a third binder with a handful of recipes for 'baby food.' I am not sure how much longer I'll need to refer to those recipes as I pretty much steam and puree the heck out of any veggie I make for Max and he's really starting to eat food that doesn't need to be pureed.

So that's the news for today!

Oh...and dinner tonight is BALT (Bacon, Avacado, Lettuce & Tomato) wraps and Sweet Potato Fries...with some Turnip Fries on the side.

B.A.L.T.

Bacon slices, cooked crispy
Romaine lettuce
Tomatoes, sliced thick
Light Mayo
Ground pepper and coarse salt
Avocado slices, if you have them

On a large lettuce leaf, spread a little light mayo. Layer large slices of tomato on top. Generously douse with fresh ground pepper and coarse sea salt. Place a few slices of crispy bacon on top, then some avocado slices. Finish with one more lettuce leaf. Wrap the entire thing in a fresh tortilla...or put on toasted bread...or if you're doing the low carb thing...wrap in the lettuce and eat!

Out on a limb

I got my first box of goodies from the Community Supported Agriculture (CSA) farm we joined this summer. There are lots of unfamiliar veggies inside including turnips, radishes and a ton of greens...

Here's what we're going to attempt this week:

CRISPY TURNIP FRIES

8 med. turnips
1/4 c. grated Parmesan cheese
1 tsp. onion powder
1 tsp. ground paprika

Preheat oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray. Pare and cut turnips into 2 1/2 x 1/2 inch sticks.

In gallon-size sealable plastic bag, combine cheese, onion powder and paprika. Add turnips; seal bag, squeezing out air; toss to coat turnips. Place turnips on baking sheet. Bake 15-20 minutes or until turnips are tender and golden. Makes 8 servings.

(Each serving provides: 1 V, 15 C. Per serving: 31 cal, 2 g pro, 1 g fat, 5 g car, 90 mg sod, 2 mg. chol.).



Pickled Radishes

2 cups
Prep: 20 minutes
Chill: 8 hours

Ingredients

* 2 cups sliced radishes (8 oz.)
* 1 small onion, cut into thin wedges and separated
* 1/2 cup white vinegar
* 1/2 cup sugar
* 1-1/2 teaspoon salt

Directions

1. Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture.

2. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 cups.


Still in desperate search of a recipe for the greens...I'll post reviews once we test these recipes...

I'm here...I promise

So I've realized that this whole 'create a menu and blog about it once a week' thing I thought up requires a little more work and planning than I originally anticipated. But from the feedback I've been getting, I know that this is a resource that many of you are counting on and enjoying...so I've got my nose to the grind and have a few new recipes to share with you tonight...

Mile High Tortilla Pie (Parents June 2007, pg. 198)

Ingredients
1 can black beans, rinsed and drained
1 can whole-kernel corn with red and green peppers, drained
1 jar chunky mild salsa
1 pkg fajita style cooked chicken
¼ cup chopped fresh cilantro leaves
5 10 inch low-fat flour tortillas
2 cups shredded reduced-fat Monterey jack cheese
Fat free sour cream (optional)

1. Heat oven to 425. In a medium bowl, combine black beans, corn, salsa, chicken and cilantro
2. Coat the bottom of a baking pan with vegetable cooking spray. Place 1 tortilla in coated pan. Top with 1 ½ cups of the bean mixture and ¼ of cheese. Layer 3 more times, finishing with the last tortilla.
3. Bake in oven for 15-20 minutes, or until cheese melts and filling is hot. Serve with sour cream.


Notes: I’m using some frozen corn that I steamed in the microwave and adding some fresh bell peppers. Also, I am using some poached chicken with some grill seasoning added to the chicken stock and am using that instead of the pre-packaged stuff. This was tasty as a leftover lunch, too!


Veggie Fried Rice (Parents Magazine, June 2007, Pg. 190)
3 large eggs
Cooking spray
3 garlic cloves, minced
1 tsp. grated ginger
2 cups small broccoli florets
1 cup shredded or matchstick carrots
½ cup sliced celery
½ cup sliced red pepper
1 cup sliced snow peas
1 yellow squash, cut in half lengthwise and sliced
½ cup vegetable or chick broth
2 tbs. soy sauce
4 cups cold, cooked brown rice
4 green onions, thinly sliced.

1. Prepare the rice according to the package directions and refrigerate to cool.
2. In a small bowl, whisk eggs with 2 tbs. water. Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat and scramble eggs. Transfer eggs to a clean bowl and set aside.
3. Wipe skillet clean and add oil. Heat over medium-high heat, add garlic and ginger, and cook for 30 seconds. Add broccoli, carrots, celery and red pepper, and stir-fry for 2 minutes. Add snow peas and yellow squash and cook 2 minutes more. Stir in broth and soy sauce and simmer for 3 minutes, until veggies are crisp-tender. Stir in brown rice, green onions and scrambled eggs. Reduce heat to low and warm through, about 5 minutes. Makes 6 servings.

Notes: We added mushrooms and took out the peppers and squash because we don’t love peppers and squash. I added a few sprinkles of sesame oil and some toasted sesame seeds and about a teaspoon more soy sauce at the end.


Chicken Oreganatti

This recipe is from my Father-in-law and does not include a detailed ingredient list…it’s a very loose recipe so just go with it.

Take boneless breast of chicken (1 breast per person) and cut into chunks, bite size or larger, and place in greased casserole dish.

Add at least 1 half cup of olive oil, making sure each piece of chicken is covered.

Next take seasoned bread crumbs and sprinkle over each piece generously.

Sprinkle 1 tablespoon of oregano on top.

Add some minced onion, crushed garlic and cayenne pepper to season as desired.

Cover with foil and cook at 350* for 45 minutes, then remove.

Add 1 pound of sliced mushrooms on top, then bake uncovered for 15 more minutes.

Serve over spaghetti or favorite pasta. (we use penne)


Grilled Bruschetta Chicken

1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves



PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170ºF).


Serving Suggestion
Serve with buttered egg noodles and grilled or steamed vegetables.


Pioneer Woman Chicken Spaghetti

This recipe was suggested to me by a friend, it was a hit with her family and mine...try it...and bookmark the Pioneer Woman's blog...her photography and writing style are simply beautiful. I'm anxious to try her lasagna and chocolate cake, too!
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion

1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)


We're off to Arizona early Saturday morning...it should be an adventure. A four-hour flight with a 9-month old (I'll apologize in advance to my fellow plane-mates in case Max is less than cooperative). I hope to eat some good food while in AZ. We're going to my brother restaurant (well, it's not his restaurant, but the one he works at...) on Saturday night.

I've got lots more recipes to try and share after we get back from our trip. So keep reading and for goodness sake...keep cooking!

A new venture and an awesome 'veggie' side dish

Last night I attended a tasting for Thomas Caterers of Distinction at the Scottish Rite. A dear friend of mine is starting an special event planning firm and I've agreed to be one of her 'associates.' I'm not entirely sure what that will entail, but I love party planning of all kinds! So she invited me to attend this event with her...it was a lovely evening. It felt great to get out of the house for a 'professional' event - I said it was kind of like a coming out party for me after nine months of not 'working.' (I use the term 'not working' in the very best way possible because we all know having a baby is plenty of work!) It was great to put on real clothes, make-up and a non-nursing bra! We had pear mojitos, lobster pot pies, a spring salad trio and my favorite carrot soufflé (a must-have at a Thomas event!). Some of the food was great; some not-so-great - but that was the point of the whole evening - we were tasting their spring/summer menu. It was kind of like being in a Food Network test kitchen - only fancier!

Here's the recipe for the carrot souffle - Your family and friends won't believe it is made of carrots, it really resembles a sweet potato pie...it might possibly be the tastiest carrot dish e-v-e-r!

Feelin' the love...

My lovely mother bought Chris and I a wonderful anniversary gift...and it arrived this week...feast your eyes on this beautiful piece of culinary machinery...a KitchenAid 5 qt. Artisan Stand Mixer in Empire Red




I love it...It is the centerpiece of my kitchen...I love that I decided to go with the red instead of a 'safe' color like black or white...

I'm off to make some cookies...I think I'll do Oatmeal Chocolate Chip:

Chocolate Chip Oatmeal Cookies

2 cups brown sugar
2 cups sugar
1 cup shortening
1 ½ cup butter
4 eggs
4 cups flour
6 tsp. vanilla
2 tsp. soda
2 tsp. salt
4 cups oatmeal
Coconut
1 large bag chocolate chips

Mix all ingredients together. Spoon small spoonfuls onto a cookie sheet. Bake a 375 degrees for 8-10 minutes.

May 7- 13

Here are some of our favorite recipes...Enjoy
Monday: Grilled Chicken Breasts with Couscous Salad
Tuesday: Tina's Chicken Cacciatori
Wednesday: Take-Out!
Thursday: Beef Carnitas
Friday: Lettuce Wraps
Saturday: Grillin' Out...Cheeseburgers & Potato Salad
Sunday: Happy Mother's Day - Potato Basil Fritatta

Monday:
Couscous Salad with Tomatoes and Mint
Recipe courtesy Food Network Kitchens
Show: How To Boil Water

Episode: Healthy Homemade Pasta Salads
3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
2 kirby cucumbers, seeded, and diced
1 lemon, juiced
3 teaspoons kosher salt
1 1/2 cups instant couscous (a 10-ounce box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch cayenne
1/2 cup torn mint leaves, stems saved
1/2 cup roughly chopped flat leaf parsley, stems saved
3 scallions (white and green), chopped
1/2 cup toasted pine nuts, optional

Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.

Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.

Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.

Tuesday:
Tina's CHICKEN CACCIATORE

1/4 cup all-purpose flour
1 1/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 3 1/2- to 4-pound chicken, cut into pieces
1/4 cup olive oil
1 medium yellow onion, roughly chopped
1 carrot, diced
1 celery stalk, diced
4 cloves garlic, finely chopped
3 sprigs fresh thyme
1 bay leaf
1 28-ounce can plum tomatoes
1/3 cup dry red wine
1/4 cup fresh flat-leaf parsley,roughly chopped

In a shallow bowl, combine the flour, 1 teaspoon of
the salt, and 1/2 teaspoon of the pepper. Rinse the
chicken and pat it dry with paper towels. Working in
batches, lightly coat the chicken with the flour
mixture, shaking off any excess.

Heat the oil in a Dutch oven or large saucepan over
medium heat. Add some of the chicken to the pan and
cook until browned, 4 to 5 minutes per side. Transfer
to a plate; set aside. Repeat with the remaining
chicken.

Add the onion to the pan and cook for 2 minutes. Add
the carrot, celery, garlic, thyme, and bay leaf. Cook,
stirring occasionally, for 10 minutes.

Crush the tomatoes in the can with a large spoon and
stir them into the vegetables along with the wine and
the remaining salt and pepper. Bring to a simmer. Add
the chicken, reduce heat, and cover. Simmer for 45
minutes, turning the pieces occasionally. Remove and
discard the bay leaf. Stir in the parsley.

Yield: Makes 4 servings

Thursday:
Beef Carnitas

Original recipe yield: 6 servings.
Prep Time:10 Minutes
Cook Time:4 Hours
Ready In:4 Hours 10 Minutes
Servings:6

INGREDIENTS:
4 pounds chuck roast
1 (4 ounce) can green chile peppers, chopped
2 tablespoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cloves garlic, minced
salt to taste

DIRECTIONS:
1. Preheat oven to 300 degrees F (150 degrees C).

2. Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.

3. Totally wrap the meat in the foil and place in a roasting pan.

4. Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.

Friday:
Lettuce Wraps

1 cup brown rice
2 tsp. olive oil
1 lb. lean ground turkey or chicken
3/4 c. sliced scallions
4 tbsp bottled peanut sauce
2 tbsp lite soy sauce
1 tbsp minced garlic
1 tbsp fresh lime juice
12 large whole leaves from 2 heads boston lettuce
2 cups thinly sliced cucumber
1 cups sliced radishes and shredded carrots
½ c. cilantro sprigs

*prep all veggies
*prep dipping sauce for wraps: 3 tbsp peanut sauce, 1 tbsp lite soy sauce, 1 tbsp lime juice, 1 tbsp water
*cook rice (if slow cooking – takes about 40-50 minutes so you may want to start this first – if you’re using instant it’ll only take 10 minutes)
*heat oil in large pan over medium-high heat. Add turkey, breaking up very small, cook 5-6 minutes.
*add ¼ cup scallions and 1 tbsp each – peanut sauce, lite soy sauce and the minces garlic
*cook two minutes, stir in rice and remove from heat.
*serve: I usually put the veggies (including lettuce) on fun platters, in oval bowls and serve each person their own bowl of turkey/rice and dipping sauce to make their own wraps YUM!

Sunday:
Potato Basil Frittata

8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and ½-inch diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
¾ pound Gruyere cheese, grated
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup chopped fresh basil leaves
1/3 cup flour
¾ teaspoon baking powder

Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.

Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, about 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.

Veggies

We love fresh veggies. Last summer we would frequent the Broad Ripple Farmers Market every Saturday to purchase our veggies for the week. There is nothing better than eating fresh tomatoes, lettuces, squash, and of course Indiana sweet corn. I've been doing some research about organic veggies and came across this great local resource. The Center Valley Organic Farm and CSA is located just west of Indianapoils and services the Indianapolis area with fresh organic veggies through a Community Supported Agriculture program. You can apply to participate in the 2007 CSA through the above link...We are going to give it a try on a trial basis in late June. I'm looking forward to supporting local agriculture ventures!

Bon appetit!

April 29 - May 5

I'm back and do I have a fun week in store for you...Saturday is one of our favorite holidays...Cinco de Mayo! Have a margarita with someone you love! Chris is out of town the first part of the week, so I'm trying a few recipes out on my mom this week...Isn't that fun?

Monday: Thai Chicken Pizza from Karen Patterson Ray
Tuesday: Tomatillo Roll-up (Real Simple)
Wednesday: Apricot Crockpot Chicken (Recipes.com)
Thursday: Golden Chicken with Tomato & Olives (Real Simple)
Friday: Grilled Hot Dogs (We love Nathan's All Beef Franks - we can typically find them at Marsh Supermarket) & Homemade Macaroni 'n Cheese (Alton Brown)
Saturday: Cinco de Mayo Celebration
Sunday: Grilled Filet Steaks, Red Potato & Onion & Green Salad


Thai Chicken Pizza
Ingredients:
1 Pizza dough
1/2 cup duck or plum sauce
1/2 tsp. red pepper flakes
1 10 oz. bag shredded provolone cheese
1/2 red pepper thinly sliced
1 tbsp. olive oil
2 tbsp. soy sauce
2 tsp. hot sauce
2 tsp. grill seasoning
4 chicken breasts (or Morning Star grilled 'chicken' tenders)
2 tbsp. honey
2 tbsp. cider vinegar
1/4 seedless cucumber
4 scallions
1 c. beansprouts
palmful fresh cilantro
1/4 cup peanuts

Bake crust with duck sauce, red pepper flakes, cheese and bell peppers

In a small bowl, combine oil, soy sauce, peanut butter, hot sauce and grill seasoning (microwave peanut butter to loosen itself up) and coat the chicken with miscure and let stand 10 minutes. Cook chicken and slice into thin strips

While chicken cooks, mix honey and vinegar in bowl. Add the cucumber and coat in the dressing.

When the crust is done baking, top with chicken scallions, sprouts, and cilantro. Drain cucumbers and scatter over pizza. Garnish with peanuts. Enjoy with a big cocktail!!!!

Tomatillo Roll-up (Real Simple April 2007 pg. 298)
Ingredients:
1 3 1/2- to 4-pound rotisserie chicken, shredded
1/2 small red o nion, thinly sliced
1 cup tomatillo sauce (also called green salsa)
3 roma (plum) tomatoes, diced
1/4 cup pine nuts, toasted
1 head broccoli, cut into small florets & steamed
4 pieces thin flat bread or tortillas, warmed
2 avocadoes, one diced and one sliced
1 lime, cut into wedges

In a medium bowl, combine the chicken, onion, tomatillo sauce, tomatoes and pine nuts. Add the steamed broccoli and toss. Divide the chicken mixture among the flat bread or tortillas, top with the diced avocado, and roll up. Serve with the remaining avocado and lime wedges.

Apricot Crock Pot Chicken
This recipe is great for a tasty meal when you don't have much time to cook in the evening.

6 frozen skinless, bonelsss chicken breasts (not thawed)
1 pkg. dry onion soup mix
1/2 cup Russitan or French salad dressing
1 cup apricot preserves or jam

In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover crockpot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender. Serve with hot cooked rice or pasta. Serves 6

Golden Chicken with Tomatoes & Olives (Real Simple May 2007 pg. 318)
1 cup long-grain rice
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into thirds
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 large yellow onion or other kind of onion, thinly sliced
1 cup large pimiento stuffed olives, quartered
2 cloves garlic, thinly sliced
1 pint grape or cherry tomatoes, halved
3/4 cup dry white wine (such as Sauvignon Blanc)
3/4 cup fresh flat-leaf parsley, chopped

Cook the rice according to the package directions. Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until golden brown, about 3 mintues per side. Thansfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until slightly soft, about 5 minutes. Add the olives, garlic, and tomatoes and cook, stirring, for 2 minutes more. Return the chicken to the skillet, add the wine, and bring to a simmer. Cook until the chicken is cooked through and the sauce has slightly thickened, 4-6 minutes. Atir in the parsley. Divide the chicken among individual plates and spoon the sauce over the top. Serve with the rice.


Baked Macaroni and Cheese Recipe (Alton Brown )

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Grilled Red Potato & Onion
Cut potatos into quarters (try to keep the potatos close to the same size to ensure even cooking). Dice onion and mix with the potatoes. Put the potato and o nion mixture on a large piece of foil. Drizzle with olive oil and salt and pepper. Fold up foil to make a packet and put directly on the grill. Grill for 1 hour.

So after I typed all of this, I realized that it's a pretty chicken heavy week...I'll try to mix things up a bit in the future.

Bon Appetit!

No soup for you!

So I'm in Kansas until Tuesday and I didn't bring any of my recipes or cook books with me...so my 2nd week with What's For Dinner is a total bust. I was reading a magazine earlier today with a recipe for ice cream pie that looked good; I'll pull it out and save it for next week.

So you're on your own...We've been eating at some of our favorite Kansas City locals...Ponak's Mexican Restaurant (where the margaritas are on tap - who needs dinner when the margaritas flow like water?!?!) and Siagon 39 for the best shrimp spring rolls and peanut sauce EVER! I'll post a few recipes later this week...

Happy Eating...

Week of April 15-21

I'm no gourmet chef, so I can't promise high class dining every night of the week. I can promise tasty and easy meals to prepare for you and your family. (I'm 'testing' these recipes a week before presenting them to you, so rest assured that I'm not just throwing new recipes your way...Chris is my guinea pig! HA!)

*Please give me feedback on the menu and recipes - I will be using lots of sources for ideas, and if you have a trusted source, please share it with me. Some of my favorite recipes come from Real Simple magazine, Food Network (especially Quick Fix Meals, Everyday Italian and Barefoot Contessa) and the Kraft Foods Magazine.

*I'm working on a way to save the recipes as a PDF so that I can just upload a link to the blog. If anyone is especially technically savvy with blogs, please let me know.

*Have a great week!

Monday - Scallion & Potato Soup served with Club Sandwiches
Tuesday - Roast Pork Tenderloin & Asparagus with Mustard Vinaigrette
Wednesday - Sesame Chicken & Soba Noodles
Thursday - Taco Thursday
Friday - Flank Steak & Sauteed Edamamme
Saturday - Wild Mushroom & Asparagus Risotto
Sunday - Dinner @ Shapiros Deli...we had Swiss Steak - YUMMMM!

Recipes for the Week of April 15-21:

Scallion & Potato Soup (Real Simple March 2007)

Hands-on time: 10 minutes Total time: 30 minutes Serves: 4

1 tablespoon unsalted butter
18 scallions (white and green parts), sliced
1 ½ pounds new potatoes, cut into ½-inch chunks
½ cup dry white wine
1 ½ cups heavy cream
1 ½ cups low-sodium chicken or vegetable broth
1 ¼ tablespoons kosher salt
½ teaspoon black pepper
Melt the butter in a large saucepan over medium-low heat. Add the scallions and cook 1 minute. Add the potatoes, wine, cream, broth, salt and ¼ teaspoon of the pepper and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes. Ladle the soup into individual bowls and sprinkle with the remaining pepper

Tip
Add flavor and texture by stirring in 1 cup frozen corn kernels during the last 5 minutes of cooking. Make your own Club Sandwiches...we love ours with turkey, bacon, lettuce, mayo and sliced avocado on toasted whole wheat bread.

Roast Pork & Asparagus with Mustard Vinaigrette (Real Simple March 2007)

Hands-on time: 35 minutes Total time: 35 minutes Serves 4

1/3 cup plus 2 tablespoons extra-virgin olive oil
1 ½ pounds pork tenderloin
½ teaspoon kosher salt
½ teaspoon black pepper
1 pound asparagus, ends trimmed
3 shallots, cut into small wedges
1 tablespoon coarse-grain mustard
2 tablespoons cider vinegar
Heat oven to 400* F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each of the salt and pepper. Cook until golden brown, 3 minutes per side. Transfer skillet to oven and roast 18 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Meanwhile, place the asparagus on a baking sheet in a single layer. Scatter the shallots over the top. Drizzle with 1 tablespoon of the oil, season with the remaining salt and pepper, and roast until cooked through, 12-15 minutes. In a small bowl, whisk together the mustard, vinegar and the remaining oil. Divide the pork and asparagus among individual plates and serve with the vinaigrette.

TIP
When the weather warms, take this recipe outside. Heat a grill to medium and cook the pork, covered, turning occasionally, for 20 minutes. Grill the asparagus and shallots (cut in half) for 8-10 minutes.

Sesame Chicken & Soba Noodles (Real Simple March 2007)
Hands-on time: 25 minutes Total time: 25 minutes Serves: 4

1 8-ounce package soba noodles (if you can't find soba noodles, use whole wheat spaghetti)
1 pound boneless, skinless chicken breasts
3 tablespoons low-sodium soy sauce
3 tablespoons light brown sugar
2 tablespoons sesame seeds, toasted
1 tablespoon finely grated ginger
3 tablespoons rice vinegar
½ cup extra-virgin olive oil
1 7-ounce package mixed greens
3 carrots, cut into matchstick-size strips or shredded
¼ sweet onion, thinly sliced

Cook the soba noodles according to the package directions and rinse under cold water. Cut the chicken into ¼-inch slices. Heat the soy sauce and brown sugar in a large skillet over medium heat. Working in batches, add the chicken and sauté until cooked through, about 1 ½ minutes per side. Transfer to a bowl and repeat with the remaining chicken. Sprinkle the sesame seeds over the chicken and toss to coat. In a small bowl, whisk together the ginger, vinegar, and oil. Divide the greens, carrots and onion among individual plates. Top with the soba noodles and chicken. Serve with the vinaigrette.

Taco Thursday (ala Jill Carrel)

1 lb ground turkey, chicken or beef
1 bottle Ortega Taco Sauce
Fav. Taco toppings (lettuces, cheese, tomato, sour cream, avocado, etc.)
Hard Taco Shells
Whole Wheat Tortillas
Rice & Beans

Brown meat in a large skillet (Optional – add diced red onion to meat). Add taco sauce (1/2 bottle or more depending on how ‘saucy’ you like your tacos). Serve with your favorite taco toppings.

Flank Steak with Sauteed Edamame and Wasabi-Mustard Dressing (Robin Miller’s Quick Fix Meals from Food Network)

Cooking spray
1 pound lean flank steak
Salt and ground black pepper
Mesquite seasoning
2 teaspoons sesame oil
2 cloves garlic, minced (or 2 teaspoons of pre-minced garlic in a jar)
2 teaspoons minced fresh ginger
1/2 (16-ounce) package frozen shelled edamame, thawed
2 tablespoons reduced-sodium soy sauce
1/4 cup rice wine vinegar
3 tablespoons canola oil
2 teaspoons country-style Dijon mustard
1 teaspoon wasabi paste

Coat a large stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steak with salt, black pepper and mesquite seasoning. Place flank steak on hot grill. Cook the steak 3 to 5 minutes per side, until almost cooked through but still slightly pink.. Remove and set aside. Remove steak from grill pan and let rest 10 minutes before slicing crosswise on a diagonal into 1/2-inch thick slices.

Meanwhile, heat sesame oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add edamame and soy sauce and cook 2 to 3 minutes, until golden brown, stirring frequently. Remove from heat.

In a small bowl, whisk together rice vinegar, oil, mustard, and wasabi paste.

Arrange flank steak slices on a serving platter. Top with the sautéed edamame. Spoon wasabi dressing over edamame and steak.

Wild Mushroom & Asparagus Risotto (Robin Miller’s Quick Fix Meals from Food Network)

2 teaspoons olive oil
2 shallots, chopped
2 cloves garlic, minced (or 2 teaspoons pre-minced garlic)
8 cups sliced wild mushrooms (any combination of shiitake, cremini, oyster, etc).
1 teaspoon dried thyme
2 cups cooked Arborio rice
1 cup reduced-sodium beef broth
2 cups chopped fresh or frozen asparagus spears (1-inch pieces)
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
Salt and ground black pepper

Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 minute. Add mushrooms and sauté 5 minutes, until tender and releasing juice. Add thyme and cook 1 minute, until fragrant.

To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot.

Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.

Welcome!

So...you're hungry, it's dinner time and you have no idea what to do for dinner. Sound familiar?

Often this conversation would follow:
Me: "What do you want for dinner?"
Him: "I don't care, what do you want for dinner?"
Me: "I don't know, I asked you first."
Him: "How about ______?"
Me: "No, that doesn't sound good."
Him: "How about _________?"
Me: "No, that doesn't sound good either."

And so on, and so on...

It was awful. Often times, we'd end up eating out, blowing our diet and budget on take-out Chinese, Mexican and margaritas, or cheeseburgers and milkshakes. I finally got fed up with the constant struggle and started weekly meal planning and grocery shopping. Novel idea, I know!

Several friends have expressed their struggle with the idea of "What's for dinner?" I've shared my meal planning ideas with them, realized that this idea might be helpful to others, and so "What's For Dinner?" was born.

Each week, I will gather recipes from some of my favorite sources for quick, easy and healthy meals and post them here. Who knows I might even go one step further and post coordinating shopping lists.

I'll post my first week of food sometime this week for the week of April 16, 2007...Hope to see you soon!