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.