The Newlywed's Cookbook

Butternut squash soup

2011-10-24T20:20:00.000-07:00

1 butternut squash
2 apples
Salt and pepper
Olive oil
1 onion
1 carrot
1 stalk celery
2 tbsp butter
3 cups chicken broth
A splash of cream
A dash of cumin
A dash of cayenne pepper

Peel and cube the squash and apple and place on a sheet tray, season with oil, salt and pepper, and bake at 450 for 30 minutes, stiring halfway through.

Meanwhile, dice onion, carrot and celery veggies and sautée in butter until soft. Add squash mixture and broth and bring to boil. Blend mixture and add cream, cumin and cayenne.

Holiday Caramels

2010-12-27T10:42:00.001-08:00

2 cups heavy cream
1/2 cup sweet and condensed milk
2 cups corn syrup
2 cups sugar
1/2 cup (1 stick) butter

1. Scald cream and condensed milk over medium heat. Set aside.
2. In a heavy pan, bring sugar and corn syrup to a boil on high. Boil covered for two minutes.
3. Reduce heat to medium/medium-lowish and stir in butter.
4. Spend 3o minutes slowly adding cream mixture to sugar mixture a ladleful at a time.
5. Simmer until mixture reaches the firm ball stage Use a candy thermometer and the cold water test. On my thermometer, in high altitude, firm ball stage is about 225-230 degrees. (Traditionally, firm ball stage is 240 degrees, so it's important to do the cold water test.) To perform a cold water test, drop a spoonful of the mixture in ice water. When you remove the mixture, it should form a firm ball, one that won’t lose its shape when you take it out of the water, but remains malleable and will flatten when squeezed.
6. Pour mixture into a greased 9 x 13 pan. Let set for several hours. Cut and wrap in wax paper.

Express-ier than Panda

2010-09-14T17:40:00.000-07:00

I experiment a lot with Asian stir fry. My husband usually isn't that big of a fan, but it's a good way to get in some veggies. (That's probably why he complains...) But tonight, while slipping a green bean into his mouth, he let-out a mmm. I was like, "What? You don't even like green beans." His reply was: "I like anything that tastes this good." So, here's the recipe:

canola oil
salt and pepper
a handful of carrots--julienned
1/2 yellow onion--julienned
a handful of green beans (I used frozen)
1 center cut, boneless pork chop
1 Tbsp. flour
1 Tbsp. corn starch
1/4 cup soy sauce
2 Tbsp. brown sugar
2 garlic cloves--minced
1 Tbsp. hoisin sauce
1 tsp. ground ginger
1/2 tsp. crushed red pepper
steamed rice

1. Heat 2 Tbsp of oil in a wok over medium heat. Add veggies and a dash of salt and pepper and stir fry for 10 minutes.
2. Meanwhile, pound pork until it's 1/4 inch thick, then thinly slice it. Place pork pieces in a zip top bag; add flour, seasoning, and corn starch; and shake to coat.
3. Remove veggies from wok. Add another Tbsp. of oil, heat for 1 minute, and add pork. Stir-fry for about 5 minutes or until brown.
4. Meanwhile, make sauce by mixing soy sauce, sugar, garlic, hoisin, ginger, and red pepper.
5. Add veggies and sauce to meat. Simmer for a few minutes so the sauce can thicken and the flavors can blend.
6. Serve over steamed rice.

I'm Back!

2010-09-09T18:18:00.000-07:00

I know my posts haven't ever been all that regular, but I underwent a cooking hiatus for a couple of months because...well...I'll be going from newlywed to new mom in February! Back in July and August, baby hated everything, so I didn't do much cooking. But I think it's starting to warm-up to food again, as this week alone I've made three delicious home-cooked meals, the recipes for which I'd like to share.

Tuesday: San Pellegrino-Battered Fish Tacos
Sunny Anderson was making beer battered fish tacos on Food Network, and due to baby and my personal and religious beliefs, I was fresh out of beer. So I scoured the fridge for a possible substitute and found a can of San Pellegrino Aranciata (orange flavor), and thought I'd try it. It was delicious, and since I didn't have any real citrus to dress my tacos, it was the perfect touch.

2-4 cups cooking oil
2 tilapia fillets, cut into medium chunks
1/2 cup flour
corn tortillas, warmed in a frying pan.
party salsa (a version similar to others I've made and posted)
special sauce (mayo, sour cream, Chalula)

batter:
1/2 cup flour
1 tsp. cumin
1/2 tsp. cayenne pepper
salt & pepper
1/3 cup San Pellegrino Aranciata (or Limonata, or just plain sparkling water)

Heat oil to medium. Dredge the tilapia chunks in flour. Dip them in batter and place in hot oil. Cook until golden brown. Remove, drain on paper towels, and season with kosher salt. Serve on warm tortillas with salsa and special sauce.

Wednesday: Corn Chowder
This is one of the few recipes I've made over and over again. I got it from the Better Homes and Gardens cookbook back in college and have made it a lot since. I'm writing the recipe here so it won't ever be forgotten. I served it Wednesday with grilled cheese sandwiches.

2 Tbsp. butter
1 medium onion. diced
1 medium green pepper, diced
3 red potatoes, diced
2 cans chicken broth
3 cups frozen sweet corn
2 cups milk
2 Tbsp. flour
1/4 cup bacon bits
salt, pepper, and cayenne pepper to taste

Cook onion and pepper in butter on med heat until soft. Add broth and potatoes and boil on high for 10 minutes. Add corn and cook another 5 minutes. Meanwhile, in a separate bowl, stir flour and milk together. Add milk to soup and cook until it bubbles and thickens. Add bacon and seasonings to taste.

Thursday: Autumn Chicken
I was going to make a boring chicken and rice meal, and this is what came out. No recipe--I just added things as I went. It was quite delicious. Mark said it tasted like Thanksgiving. I think next time I'll try making it with pork chops.

2 chicken breasts
salt & pepper to taste
1/2 onion, sliced
1 apple (Gala), peeled, cored, and sliced thin
1 stalk celery, diced
1 can chicken broth
2 handfuls dried cranberries
1 Tbsp. dijon mustard
dash of dried thyme
tiny dash of cinnamon
tiny dash of nutmeg
1 Tbsp sour cream
1 Tbsp butter

Cook onion, apple, and celery in oil on med heat. Add chicken (seasoned with salt and pepper) and brown on both sides. Add broth, cranberries, mustard, and seasoning and simmer on med-high heat for 10-15 minutes, or until sauce has reduced by half or so and the chicken is cooked. Remove chicken and stir sour cream and butter into sauce. Serve chicken and sauce over a bed of cooked rice.

Cruncy Asian Noodle Salad

2010-06-18T17:04:00.001-07:00

I found this recipe on Food Network, but made it my own way (of course). This is good for a pot-luck or barbecue.

salad:
1/2 lb. penne pasta
8 oz. sugar snap peas
1/2 red bell pepper--julienned
1 medium carrot--julienned
2 green onion stalks-cut at a diagonal
1/2 cup fresh parsley--chopped
3 Tbsp. sesame seeds--toasted

dressing:
1/4 cup rice wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/3 cup smooth peanut butter
1 clove garlic
1/2 tsp. ginger
3/4 cup canola oil

directions:
1. Boil pasta according to directions. With about 2 minutes of cooking time left, add sugar snap peas to blanch. drain and rinse with cold water
2. Meanwhile, add all dressing ingredients to blender except oil. Puree, then slowly drizzle in oil.
3. In a large bowl, mix cooked noodles and peas, dressing, and other ingredients. Let sit at least an hour.

Sweet & Sour Chicken Stir Fry

2010-06-15T16:48:00.001-07:00

vegetable oil
2 chicken breasts--cubed
salt & pepper
green bell pepper--large dice
sweet onion--large dice
caned pinapple chunks--drained
1/2 cup reserved pineapple juice
3 Tbsp. brown sugar
3 Tbsp. rice wine vinegar
2 Tbsp. ketchup
1/2 tsp. crushed red pepper
1/8 tsp. fresh ginger, grated
4 tsp. cornstarch

Heat oil in a wok over medium heat. Stir fry chicken seasoned with salt and pepper until brown, and remove from pan. Add a touch more oil and cook peppers and onions until soft. Add pineapple chunks and cook for a minute or so. Meanwhile, combine remaining ingredients for sauce. Add cooked chicken and sauce to wok, and cook until bubbly and thickened. Top with green onions and serve over steamed rice

Cinco de Mayo came a little early this year

2010-04-26T17:22:00.000-07:00

Fish Tacos...Ole
2 tilapia fillets
fish marinade (recipe follows)
6 corn tortillas
vegetable oil
mango-avocado salsa (recipe follows)
zesty sour cream (recipe follows)
shredded lettuce

Marinate fish in marinade for 15-30 minutes. Heat 1-2 cups of vegetable oil in a pan or skillet with high-ish sides. Heat 1 Tbsp. oil in another frying pan. Fry tortillas in the first pan, one at a time, until crispy. Bend in half right when they exit oil, and leave to drain on paper towels. In the meantime, cook tilapia in second pan until brown (3-4 minutes on each side). Remove tilapia from pan and flake. Prepare tacos in crispy shells with tilapia, salsa, sour cream, and lettuce. Serve with rice and beans.

Fish Marinade:
1 lime-juiced
dash Salt
2 cracks of pepper
sprinkle of cayenne pepper
1 tsp. cumin

Mango-Avocado Salsa:
1/4 cup red onion-diced
1 ripe mango-diced
2 Tbsp. cilantro, chopped
1 ripe avocado-diced
1/2 lime-juiced
1 clove garlic-minced
1/2 tsp honey
salt, pepper, cumin to taste
splashes of red wine vinegar and olive oil

Zesty Sour Cream:
2 Tbsp sour cream
2 Tbsp mayonnaise
1/4 lime-juiced
1 tsp. cayenne pepper.

Orange Chicken

2010-01-11T18:03:00.000-08:00

I've made this twice. The first time I followed a recipe from Food Network's Sunny Anderson. I didn't like the sauce, So I revamped it. I personally think my sauce tastes better, and it's better for you (or less bad for you, hers has butter in it). Also, I did my chicken differently (healthier) the second time. Sunny's chicken tasted like real Chinese take out, but my healthier version wasn't bad.

Orange Chicken Sauce:
1/2 cupish Soy Sauce
1/2 cupish Brown Sugar
Juice and zest of 1 orange
two glugs Worcestershire sauce
two dashes red pepper flake
1 tsp fresh ginger-grated
1 clove garlic-minced

Mix all ingredients in a shallow sauce pan. Simmer for 10 minute to reduce.

Chicken two ways: (you decide which is healthier)

Fried
2 chicken breasts-cut into bite-sized chunks
Vegetable oil for frying
1 egg
1 cup flour
1/4 cup corstarch
salt
pepper
cayenne pepper

Heat oil in deep pan at med-high heat. In a medium-sized bowl, beat egg with salt, pepper, and cayenne. Add chicken to coat. Mix flour and cornstarch in plastic zip bag. add chicken to flour mixture. Toss to coat. Fry chicken in hot oil in batches until golden brown. Toss in sauce.

Baked
2 chicken breasts-cut into bite-sized chunks
2 Tbsp flour
1 tsp corn starch
salt
pepper
Cayenne pepper
one egg
1 1/2 cups panko bread crumbs

Preheat oven to 400. Get out three bowls. Mix flour, salt, pepper, cayenne pepper in one bowl, beat eggs in another, add panko to another. Toss chicken chunks in flour to coat, then eggs, then panko. Place on baking sheet. Cook for 20 minutes. Meanwhile make sauce. Drizzle sauce over cooked nuggets.

Finally, a chewy PB cookie I can get behind!

2010-01-05T15:38:00.000-08:00

Chewy Peanut Butter Cookies:

1 cup shortening
1 cup white sugar
1 cup brown sugar
1 cup peanut butter
2 eggs
1 tsp vanilla
2 Tbsp hot water water
1 tsp baking soda
1/2 tsp salt
2 1/2 cups flour

preheat oven to 350.

cream shortening and sugars and peanut butter.

dissolve baking soda in water and add to mixture.

beat in eggs and vanilla.

stir in flour and salt.

bake for 10 minutes.

Cranberry Stuffed Pork Chops with a Maple-Orange Glaze

2009-12-06T21:48:00.000-08:00

I had some frozen pork that was coming close to extinction, and I wanted to make something fancy (that didn't include chicken or ground beef) for Sunday dinner. I pulled everything out of the fridge and pantry that I thought paired well with pork, and used just about all of it. I felt like I was on Iron Chef or Chopped. Sometimes (okay, usually) when I do this it is a miss. This time it was a hit.

2 boneless pork chops-about an inch thick
olive oil
salt & pepper

For the stuffing, mix together:
a handful of dried cranberries-chopped into smaller bits
a handful of sliced almonds-chopped (any nut would probably work)
1 Tbsp. brown sugar
1 Tbsp. dijon mustard
a dash of allspice
a dash of cinnamon

For the glaze, mix together:
1/2 cup fresh squeezed orange juice (one medium-sized orange)
1/4 cup soy sauce
1/4 cup maple syrup
pepper

Preheat oven to 350 degrees.

Stuff the chops by butterflying them, but leaving one side attached. Fill each chop with half of the stuffing and close. Season both sides of the chops with salt and pepper

Heat the oil in an oven-safe pan on med-high heat. Sear each side of the chops in the hot oil for about 2 minutes or until golden.

Remove from heat and add glaze to pan. Finish cooking in oven for 10-15 minutes.

Place chops aside so they can rest. Use a strainer to remove bits from the glaze. Return the smooth glaze to the same pan, and cook on med-high until reduced. Serve chops with a spoonful of sauce on top.

BBQ Beef

2009-11-07T19:55:00.000-08:00

This is a combo I learned from my mom. It's a nice to way to spice up an old standby. I think she uses store bought bbq sauce. I tried making my own, and it was pretty darn tasty. And produced three meals for Mark and me.

1 beef pot roast
1 cup ketchup
1/2 cup dijon mustard
1/2 cup honey
1/2 cup cider vinegar
2 Tbsp soy sauce
1 onion-diced
4 tsp. garlic-minced
chili powder
cayenne pepper
salt & pepper

Heat some cooking oil in a shallow pan and brown the outside of the pot roast. Place meat in a slow cooker with the rest of the ingredients. Cook on high for 3 hours. Switch to low for 3 hours. Shred and serve on rolls.

Ground Beef Curry (trust me)

2009-07-28T16:52:00.000-07:00

I know it sounds weird, considering that Indians don't eat cows and all, but this was delightful and quite easy. I made this based on several recipes I found online at recipezaar.com. I didn't have everything any one of the recipes called for, so I made up my own. As always, measurements are not exact.

1/2 lb ground beef
1/2 onion-chopped
2 cloves garlic-minced
1 Tbsp butter
1 Tbsp flour
1 cup beef stock
1/2 cup carrot-chopped
1/2 can (the little ones) tomato paste
1/4 cup water
1 tsp tumeric
2 tsp curry powder
1/2 tsp cinnamon
dash of cayenne pepper (depends on how spicy you like it)
1 Tbsp brown sugar
splash vinegar
3 handfulls frozen peas
1/2 cup plain yogurt

Brown beef with onions. Add garlic & butter. Add flour and stir. Add stock and wait for for the sauce to thicken. Add the rest of the ingredients except the peas and yogurt. Simmer for 30 minutes or until carrots are cooked through. Add more water if it starts to look too thick. Add yogurt and peas and simmer until heated through.

Garnish with a dollop of yogurt and serve with basmatti rice.

BBQed Jerk Chicken

2009-06-23T11:11:00.000-07:00

I found a few different recipes for Jerk chicken online, threw what spices and ingredients from those recipes that I had into a plastic bag, added chicken, waited an hour, threw on the grill, basted, and tasted. I didn't measure anything, but here's what the marinade consisted of:

brown sugar
cinnamon
allspice
thyme
basil
cayenne pepper
nutmeg
ginger
cumin
chili powder
red pepper flakes
salt
pepper
cider vinegar
soy sauce
olive oil
garlic-minced
onion-minced

It was delicious, man! (I hope you read that with a Rastafarian inflection.)

Better than any wedding luncheon you've ever been to

2009-06-07T19:27:00.000-07:00

Got some extra herbs and about an hours time? This dish is so succulent it's ridiculous; definitely worth the extra prep time. Also, it is a feat of catering genius. I must remember it for when I start my catering business.

"Chef" Jessica's Chicken Kiev

2 chicken breasts
3 Tbsp butter-softened
2 Tbsp fresh herbs--chopped and divided (I used a mixture of thyme, parsley, and dill. Tarragon would also work nicely.)
salt and pepper to taste
1/4 cup flour
1 egg--beaten with a splash of water
1/2 cup plain bread crumbs
olive oil

1. Mix together butter, 1 Tbsp of the herbs, and salt and pepper
2. Prepare a three-container breading system: mix flour with salt and pepper in one shallow container, beat the egg with water in another, and mix bread crumbs with salt, pepper, and 1 Tbsp. herbs in the third.
3. Heat 2 Tbsp olive oil in a skillet to medium and preheat the oven to 350.
4. pound chicken to about 1/4 inch.
5. Spread herb butter on one side of chicken and roll. (You can use tooth pics to fasten chicken rolls. I didn't have any, so I didn't and it was fine.)
6. Dredge chicken in flour, then dip in egg, and finally bread the chicken by patting the crumbs onto it.
7. Pan fry the chicken in the olive oil on each side for a couple minutes.
8. Transfer to a baking dish.
9. Bake at 350 for 20-25 minutes.
10. Serve with mashed potatoes and a vegetable of your choice.

Cinco de Mayo 09

2009-05-04T18:12:00.000-07:00

The makings of a delicious chicken tortilla soup:

1 small onion
1/2 cup carrot--diced
1/2 cup celery--diced
1/4 cup green pepper--diced
3 cloves garlic--minced
2 cups chicken broth
1 14 oz can diced tomatoes
2 Tbsp. tomato paste
1 packet taco seasoning
2 breasts chicken, raw
1 1/2 cups corn
1 14 oz can black beans
1/2 lime--squeezed
rice
shredded cheese
sour cream
tortilla strips

Saute veggies in oil. Add tomatoes, tomato paste, chicken broth, seasoning, and chicken breasts. Simmer on med-high for about 20 minutes or until chicken is cooked through. Shred chicken. Add corn and black beans. Simmer for 5 minutes, or until heated through. Stir in the fresh lime juice. Serve with steamed rice, shredded cheese, sour cream, and tortilla strips.

Cheesy Baked Ziti with Chicken

2009-04-17T19:01:00.000-07:00

Mark gave it 4 stars.

4 cups penne pasta, cooked according to package directions
1 chicken breast, seasoned, grilled, and sliced

olive oil
1/2 onion-finely chopped
1/2 tsp red pepper flakes
2 garlic cloves-minced
2 (8 oz) cans tomato sauce
salt & pepper to taste
1 tsp sugar
1 tsp basil
1/2 cup ricotta cheese
1/4 cup parmesan cheese, grated
4 slices provolone cheese

Saute onion in olive oil. Add garlic and red pepper flakes. Saute for another minute or so. Add tomato sauce, sugar, salt, pepper, and basil. Simmer for about 15 minutes. Add ricotta and parmesan cheese and cook until heated through. Add chicken and pasta. Top with provolone slices and broil for 5 minutes.

Party Salsa

2009-02-21T21:58:00.000-08:00

I call this recipe "party salsa" because a) it's great for parties b) it literally creates a party of flavor in your mouth. There are certainly variations that can be made, and, as always, my measurements are not exact. But this is the second time I've made it, and both times it has been delightful.
Party Salsa:

1 can black beans--drained and rinsed well
1/2 cup frozen sweet corn
1/3 cup red onion--small dice
1/2 cup sweet red bell pepper--small dice
1 jalapeno pepper-small dice
1 mango--medium dice
juice of 1 lime
2 cloves garlic--minced
a handful of cilantro-chopped
1 Tbsp honey
1 Tbsp red wine vinegar
2 Tbsp olive oil
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 tsp ground cumin
1 ripe avocado--medium dice

Directions:

1. Mix everything together in a bowl except the avocado.
2. Let the mixture sit for several hours, or overnight.
3. Add the avocado just before serving.
4. Serve with tortilla chips, fish tacos, and more.

Ole!

A Tribute to Grandma Wanda

2009-01-25T17:56:00.000-08:00

My grandmother was known for one epic meal: Chicken and Noodles. It was a chicken noodle soup of sorts with made-from-scratch noodles, dished over mashed potatoes, and served with her homemade rolls. It was an all-out event when grandma made chicken and noodles. It took her 2-whole days, and people would come from far and wide to partake of the delicious fare. My brother has tried to reincarnate the dish a couple of times; but unfortunately we just don't cook the way they used to. Here is my version, which is a far cry from the real thing but actually quite tasty.

Chicken and Noodles (sans noodles and not quite the same as grandma's)

2 Tbsp butter
1 whole onion-diced
1/2 cup celery-diced
1/2 cup carrot-diced
2 chicken breasts (I used frozen; it's a-ok)
salt and pepper-be liberal
1 Tablespoon paprika
1 tsp. dried thyme
2 cups water
1 bay leaf (which I actually didn't have when I made it but would be a nice addition)

Your favorite mashed potatoes recipe

1. Cook the onion, celery, and carrots in the butter at medium heat until soft
2. Add the chicken, seasonings, and water
3. Boil on high until the chicken is cooked through and tender
4. Meanwhile, make potatoes
5. Shred chicken, add back to soup
6. Serve soup over potatoes
7. Enjoy

Hopefully, grandma isn't rolling in her grave.

A Halloween Tradition!

2008-11-01T15:07:00.000-07:00

Dinner in a Pumpkin

1 medium (4 lb.) pumpkin
1 1/2 lbs ground beef
1 medium onion-diced
1 green pepper-diced
1 cup chopped celery
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 cup soy sauce
2 Tbsp brown sugar
small can of mushrooms
2 cups cooked rice

Cut off top of pumpkin and clean out seeds and goo.

Brown beef. Add chopped onion, green pepper, and celery. Cook until vegetables are soft.

Combine the remaining ingredients with the beef/vegetable mixture.

Pour mixture into pumpkin.

Bake at 350 for 1-1 1/2 hours.

Soup's On!

2008-10-02T19:41:00.000-07:00

This is an amazing creation that came to me when I got home from my Thursday night class. Mark was feeling sick, so this hit the spot.

Potato Corn Chowder
2 Tbsp butter
1 small onion-diced
4 medium red potatoes-diced
1 can (1 2/3 cups) chicken broth
1 cup frozen corn
2 Tbsp flour
1/4 tsp. black pepper
1/4 tsp salt
1/4 tsp celery seed (optional)
2 cups milk
1 Tbsp chives
1 1/2 cups cheddar cheese
1/3 cup bacon bits
dash cayenne pepper

Saute onion in butter on medium until soft.

Add potatoes and chicken broth; simmer on high for 15 minutes.

Add corn; continue to simmer on high for 5 minutes

Whisk flour, salt, pepper, and celery seed into milk. Add to soup. Reduce heat to low and simmer for 10 minutes.

Add cheese, bacon, chives and cayenne pepper. Stir to combine.

Enjoy!

No, seriously do.

One Pan Baked Ziti

2008-08-31T16:55:00.000-07:00

This will revolutionize the way you make pasta.

1 Tbsp olive oil
3 cloves garlic
1/2 tsp red pepper flakes
1/2 lb ground beef (optional)
1 14.5 oz can tomato sauce
Salt to taste
2 tsp dried basil (you can use fresh, but don't add it until the pasta has cooked)
2 cups water
2 1/2 cups penne pasta (any tube pasta will do)
1/4 cup heavy cream (I used 2% milk cuz it was all I had)
1/2 cup parmesan cheese
pepper to taste
1 cup shredded mozzarella cheese

Add oil, garlic, and red pepper flake to 10 inch skillet. Cook on medium for 1 minute. Add ground beef and brown. Add tomato sauce, salt, dried basil, water, and DRIED (yes dried) pasta. Bring to a boil, reduce heat to medium. Cook for 12-15 minutes (until pasta is soft), stirring occasionally. Stir in cream, parmesan, and pepper. Sprinkle cheese on top. Bake in 350 degree oven for 10 minutes.

Cheesy Macaroni and Homemade Caesar Salad

2008-07-06T20:25:00.000-07:00

Another great "throw-together what you have in the fridge/pantry" meal.

3 Cheese Macaroni: (ps, if you can't tell from the ingredients, this is not low-fat)

4-6 oz penne pasta (or you could use actual macaroni)
2 Tbsp butter
1/2 cup heavy cream
1/2 cup swiss cheese
1/4 cup parmesan cheese-divided
1/2 cup cheddar--divided
fresh cracked black pepper

Cook pasta according to directions on package.

Preheat oven to broil.

Return pasta to pot and melt butter into pasta. Add cream and stir. Stir in the swiss, half of the parmesan and half of the cheddar. Stir in Pepper. Add to oven-safe pan and top with remaining cheeses. Cook under broiler about 5 minutes or until topping is slightly browned.

Homemade Caesar Salad: (not as difficult as you might think)

salad:
6 large leaves of romaine lettuce
parmesan cheese
garlic crutons
Caesar dressing

Homemade Caesar dressing:
2 Tbsp mayonnaise
2 Tbsp parmesan cheese
1 Tbsp olive oil
1 Tbsp lemon juice
1 large clove garlic
1 tsp Dijon mustard
splash Worcestershire sauce
salt and pepper to taste

Homemade Garlic Crutons:
2 slices of bread (store-bought, sliced bread works just fine)
2 Tbsp olive oil
1 large garlic clove
1 Tbsp Italian seasoning

Preheat oven to 350.

Cut bread into cubes-set aside.

Heat oil in small, oven-safe skillet over medium heat. Add garlic and herbs and cook for 1 minute. Add bread cubes and saturate in oil.

Bake for 10 minutes or until dried-up and crisp, tossing occasionally. Let cool.

Assemble salad and enjoy.

What to do with a FREE grill...

2008-06-29T22:21:00.001-07:00

We scored a FREE barbecue grill on the side of the road about a week ago (thanks a bunch to our friends Jordon and Annie who spotted it on their way to our house). Don't worry, we didn't steal it; it was sitting on the side of the road with a sign that said "Free. Works great. Needs propane." So we used it for the first time yesterday and made some delicious grilled pork chops.

2-4 boneless sirloin pork chops
salt and pepper to taste

glaze:
1/4 cup honey
2 Tbsp Dijon mustard
2 splashes lemon juice
1 splash cider vinegar
1 splash Worcestershire sauce
1 tsp(ish) fresh tarragon (We have some in our back yard thanks to our earthy upstairs neighbor if you'd like to borrow it; fresh herbs are expensive and hard to find)
grill seasoning to taste

Mix all ingredients for glaze. Season pork chops with salt and pepper. Cook chops on grill and occasionally baste with glaze.

Fresh Summer Pasta Salad

2008-06-25T21:10:00.000-07:00

Jordon and Annie wanted me to make a noodle salad to go with the buffalo roast that they cooked us for dinner (which was delicious, ps). I threw together what I had lying around. The lime juice, fresh mint, and veggies made it look and taste summery fresh.

salad:
penne pasta (or pasta of your choice)
yellow sweet bell pepper
cucumber
red onion
fresh mint
parmesan cheese (feta would be better if you have it)

dressing:
1/4 cup red wine vinegar
juice of 1 lime
1/4 cup honey
1/2 cup olive oil
1 large clove garlic, crushed
1 tsp dried basil (if you have fresh, use it and use more!!!)
1 Tbsp grill seasoning
1 Tbsp fresh mint
salt and pepper to taste

cook pasta according to directions on package. Drain and run under cool water.

chop vegetables and set aside.

whisk together all ingredients for dressing except olive oil. Slowly drizzle in oil while whisking the rest of the ingredients.

Mix cooled pasta, vegetables and dressing together. Add parmesan cheese. Refrigerate. The longer it sits the better it will be.

Fun with Thai

2008-06-22T17:59:00.000-07:00

I ventured out of my cooking comfort zone today and made a Thai inspired noodle dish. My last few attempts at Asian cooking have gone sour, but I'm pleased to report that with this dish, I have got my Asian mojo back! It's good; so try it!

cooking oil
stir-fry vegetables (fresh or frozen. I used fresh onion and fresh celery and about a cup of a frozen blend with green beans, mushrooms, and broccoli. Use whatever you like and have on hand.)
4-6 oz. thin spaghetti noodles
1 breast of chicken

sauce:*
1/4 cup soy sauce
3 Tbsp brown sugar
2 Tbsp peanut butter
1 1/2 tsp corn starch (this could have been a mistake?)
1/2 tsp ground ginger
1/2 tsp red pepper flake
1 large clove garlic

*please note that these and all of my measurements for that matter are estimates, as I do not use measuring cups or spoons while cooking

For sauce, whisk all ingredients together and set aside.

Cook noodles according to direction on package.

Place chicken in plastic bag and pound until about 1/4 inch thick (I use my rolling-pin for this, but you could use the smooth side of a meat mallet). Slice chicken into strips and set aside.

Heat 1-2 Tbsp oil in wok or skillet on medium-high. Add vegetables and stir-fry for about 5 minutes. Remove vegetables and set aside.

Add 1 more Tbsp of oil to pan and cook chicken until slightly browned.

Add vegetables, noodles, and sauce to pan. Stir to combine.

Enjoy.

Chicken Alfredo with Peas

2008-06-20T13:04:00.000-07:00

This is really simple. I made it for my husband when he was sick per his request, and I let him eat it on the couch.

2 chicken breasts
grill seasoning (I prefer McCormic's Montreal variety)

4-6 oz dried linguine
2 Tbsp butter
1/4 cup heavy cream
1/4 cup parmesan cheese
1 clove garlic, minced
fresh ground pepper to taste
1/2 cup frozen peas, thawed

Season chicken and cook on grill (My stove top grill pan works great, but you could also use an outdoor grill or just a regular stove top skillet.)

Meanwhile, cook linguine according to directions on package. Drain and return to pan. Add butter to noodles and melt. Add cream, parmesan cheese, garlic, and pepper and stir. Stir in peas. Slice chicken and serve over noodles.

Slow Cooked Pork Chops

2008-06-05T22:53:00.000-07:00

This is the brain child of my husband who said "you should try slow cooking pork chops." They were much more tender than your average pork chops, and a new take on your classic "pork chops and apple sauce."

4 thin cut pork chops
salt and pepper to taste
1 apple, peeled and cubed
1 medium yellow onion, chopped
1/4 cup cider vinegar
1/4 cup brown sugar
1 Tbsp Dijon mustard

Add onion and apple to slow cooker. Season pork with salt and pepper and place on top of onion and apple. Mix remaining ingredients in small bowl. Pour over pork. Cook on low for 4 hours. enjoy.

Beef Fajitas (the "j" is not silent)

2008-06-02T16:18:00.000-07:00

Tired of feeling bound to McCormick when it comes to fajitas? Try these babies:

12 oz package stir fry beef

Marinade:
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp lime or lemon juice
1 Tbsp Worcestershire sauce
1 Tbsp brown sugar
2 cloves garlic
2 tsp cumin
1 tsp chili powder
1 tsp dried oregano
1/2 tsp red pepper flake
1/4 tsp season salt
1/4 tsp black pepper
dash cayenne pepper

1 Tbsp cooking oil
red onion
1/2 green bell pepper
1/2 red bell pepper

1 Tbsp corn starch
2 Tbsp water

tortillas
black beans
cheese
lettuce
salsa

Place beef in zipper bag and pound with meat tenderizer or rolling pin. Mix marinade in small bowl and add to beef in bag. Let stand for at least an hour and up to 24 hours.

Heat oil in 10 inch skillet over med-high. Add onions and peppers and saute for 3 minutes. Add marinaded beef and saute for 3-5 minutes. Combine water and corn starch and add to pan. Cook until sauce is slightly thickened.

serve in tortillas with the fixins of your choice.

That's Amore

2008-05-24T17:32:00.000-07:00

Monday night was Pizza night at the Hollingshead residence. For the crust, I used a basic dough recipe I got from my mom (which I also use for fry scones and pita bread). For the sauce, I added some seasonings (salt, pepper, garlic salt, sugar, oregano, parsley) to a can of tomato sauce. Then, I topped it with mozzarella cheese, pepperoni, onions, and green peppers--it was your pretty standard pizza.

Here's the dough recipe (my dough was a little yeasty. I'm sure it was the preparation not the recipe. Nothing a little trial and error can't correct.)

1 Tbsp yeast
1/2 cup warm water
dash of sugar

In a small bowl, sprinkle yeast and sugar into warm water. Let stand until bubbly.

In the bowl of a mixer add:

2 Tbsp sugar
2 Tbsp olive oil
2 tsp. salt
4 cups flour
yeast mixture
1 cup warm water

Knead for 3-5 minutes or until dough is smooth.

Form into ball and place in greased bowl. Let rise for 30 minutes to an hour (until doubled in size).

Preheat oven to 400 degrees.

Punch dough and divide into two equal portions. Each half will make one 16'' pizza. If there's only a couple of you, wrap one half in plastic wrap and freeze for later use (when you're ready to use it, place frozen dough in greased bowl and let thaw for 8 hours). Roll dough into a flat circle. Place on baking pan and top with ingredients.

Bake for 20 minutes.

Eat Your Heart Out, Cafe Rio

2008-05-18T17:59:00.000-07:00

Last Sunday I made slow-cooked sweet pork that my husband said was even better than Cafe Rio's. I got the basic idea from my mother-in-law, but put my personal Veda twist on it. It also fed us for 3 whole meals, which we didn't mind in the least.

medium sized pork roast
1 clove garlic, minced
salt & pepper to taste
1 onion, roughly chopped
1/4 cup vinegar (I used regular distilled, cuz it's all I had, but cider vinegar would work well)

Sauce:
3 cloves garlic, minced
1 cup ketchup
1/4 cup vinegar (cider or plain distilled)
1/2 cup brown sugar
2 Tbsp Worcestershire sauce
2 Tbsp Dijon mustard (or 1 Tbsp dry mustard)
1 Tbsp lime juice
1 Tbsp chili powder

Place onions in bottom of slow cooker. Season pork with salt, pepper, and garlic and place on top of onions. Add vinegar. Cook on high for 3 hours or low for 5-6 hours. Shred pork, mix sauce ingredients together and add to cooker. Cook on low for another 2-3 hours. Serve in tortillas with rice and black beans. Cover with enchilada sauce (I recommend my homemade sauce found here) and cheese and microwave for 30 seconds. Serve with sour cream and lettuce.

June Cleaver Called; She Wants Her Dinner Back

2008-05-14T18:16:00.001-07:00

Yes, that's right, I made meatloaf. My husband was raised on the stuff, and, well, I wanted to impress him. I got the slightly updated recipe from Food Network star, Bobby Flay. I made it my way of course, mostly because I didn't have all the ingredients it called for. It was a success and my husband still loves me.

Here's the exact recipe I used tonight. It made enough to feed 3-4. (leftover loaf, here we come!)

Balsamic Glazed Meatloaf

1 Tbsp olive oil
¼ medium onion, finely diced
1 celery rib, finely diced
Salt and pepper to taste
1 large or 2 small cloves garlic
¼ tsp crushed red pepper
1 egg
1 Tbsp parsley
1 tsp thyme or savory
1 lb ground beef
½ cup plain bread crumbs
¼ cup grated parmesan cheese
½ cup ketchup, divided
¼ cup balsamic vinegar, divided

Preheat oven to 425 degrees.

Heat oil in a small skillet over med-heat. Add onion, celery, and salt and pepper; cook until soft, about 5 minutes. Add garlic and crushed red pepper and cook for another 30 seconds. Remove from heat and cool.

In large bowl, beat egg with parsley and savory, and more salt and pepper to taste. Add beef, bread crumbs, cheese, ¼ cup ketchup, 1 Tbsp balsamic vinegar, and vegetable mixture. Gently mix with hands until combined. Form into loaf shape and place on baking dish. In a small bowl, mix ¼ cup ketchup and remaining balsamic vinegar. Brush glaze over loaf. Bake for 45 minutes. Serve with mashed potatoes and peas.

Variation on a Theme: Chicken Cordon Bleu

2008-05-12T15:27:00.000-07:00

I've made traditional Chicken Cordon Bleu many times. It is simple, yet can be very time consuming. Last Saturday, I was jonesin' for a little Bleu but was hardly in the mood to slave over a hot stove, so I created this casserole version of the famous dish. It's pretty decent if you're into quick and easy meals.

Chicken Cordon Bleu Casserole

1 can cream of mushroom soup
1 can water
½ cup milk
¾ cup short-grain/arborio rice
¾ cup Swiss cheese
2 Tbsp Dijon mustard
½ cup cubed ham (or 8 slices deli ham, sliced into strips)
2 chicken breasts, uncooked and cut into 1 inch cubes
Fresh ground pepper, to taste

Preheat oven to 400 degrees.

Mix all ingredients in a large bowl. Transfer to 9x9 baking dish. Bake for 35 minutes. Stir and bake for another 10 minutes. Let stand for 5 minutes before serving. Serve with green beans or asparagus.

Here's my traditional recipe:

Chicken Cordon Bleu

Chicken:
2 chicken breasts
4 slices Swiss cheese
6 thinly sliced deli ham
2 Tbsp olive oil
½ cup flour, seasoned with salt and pepper
1 egg, beaten
1 cup plain bread crumbs, seasoned with 2 tsp fresh or dried thyme and 1 tsp grill seasoning

Sauce:
2 Tbsp butter
2 Tbsp flour
Salt and pepper, to taste
2 cups milk (or 1 cup milk and 1 cup chicken broth)
2 Tbsp Dijon Mustard
¼ cup swiss cheese (optional)

To prepare chicken:
Preaheat oven to 350.

Pound chicken using the flat side of meat tenderizer or a rolling pin until it is about 1/2 inch thick. Roll or fold chicken around divided ham and cheese. Secure chicken rolls with toothpicks.

Heat oil in a 10 inch skillet over med-high heat. Meanwhile, prepare a 3-dish breading system: 3 shallow dishes, one filled with flour seasoning, one with beaten egg, and one with bread crumbs and seasonings. Dip chicken first in flour, then in egg, and finally in bread crumbs, making sure chicken is coated thoroughly. Transfer chicken to skillet and fry each side for 3-5 minutes or until golden brown.

Transfer chicken to a small baking dish. Bake for 25 minutes or until chicken is cooked through. Serve with sauce, rice, and asparagus.

To prepare Sauce:
Melt butter in small sauce pan over med-heat. Add flour and cook for 2-3 minutes. Add seasonings and liquid. Cook until mixture simmers and thickens. Add mustard and cheese.

My Idea of Health Food

2008-05-08T18:10:00.000-07:00

Pasta Primavera

makes 2 servings

8 oz. linguini or pasta of your choice
2 Tbsp olive oil
½ medium yellow onion, diced
2 cloves garlic, minced
1 small carrot, shredded
1 small zucchini, diced
1 can diced tomatoes
½ can tomato paste (about 2 Tbsp)
1 ½ tsp. dried basil
1 tsp. dried oregano
½ tsp. crushed red pepper flake (adjust for desired spiciness)
Salt and pepper to taste
parmesan cheese

Cook pasta according to directions on package.

Heat oil in a 10 inch skillet over medium heat. Add onions and garlic; sauté for 2-3 minutes. Add carrot and zucchini; sauté for about 5 minutes. Add the rest of the ingredients and stir. Simmer for 10-15 minutes. (Some canned tomatoes are thicker than others; if the sauce seems really thick and is having a hard time simmering, add a ladle or two of pasta water). Stir cooked pasta into sauce and warm for a minute or two. Serve with fresh parmesan cheese.

Mixing it up with Pork

2008-05-06T16:08:00.000-07:00

Since our wedding in March, I've cooked with chicken and ground beef and chicken and ground beef. I was definitely in a slump, so, as per my husbands request, I splurged on pork chops. I found this great (and super easy) recipe on recipezaar.com.

Dijon Pork Chops

1 Tbsp olive oil
Grill seasoning
4 small pork chops or 2 large ones
½ medium yellow onion – sliced
3 Tbsp Dijon Mustard
3 Tbsp Italian Dressing
Black pepper

Heat oil in 10 inch skillet on med-high heat. Season pork with grill seasoning. Brown pork chops on each side for 3-5 minutes. Remove chops from pan and add onion. Cook for 3-5 minutes. Mix Dijon, dressing, and black pepper to taste. Add chops back to pan and spread sauce over them. Cook at med-low for 15 minutes.

I served it with roasted red potatoes (4 red potatoes-chopped, olive oil, grill seasoning, bake at 350 for 20-30 minutes) and frozen peas. But it would also be great with mashed potatoes and any other more creative vegetable.

!Feliz Cinco De Mayo! A Guide to Mexican Fare...

2008-05-05T18:26:00.000-07:00

The original recipe I used for Mexican Lasagna back in 2003 came from the “Good Things Utah" Cookbook. Since then, it has been through many adaptations. I’ve made it with chicken, beef, and taco meat. I’ve put rice in it. I’ve put corn in it. I’ve made it with and without beans. It’s more of a method really, than an exact recipe.

The original recipe (which is delicious in its own right) resembles something like this: (It feeds 6-8—if you’re cooking for a smaller crowd, cut it in half)

1 lb ground beef or cooked and shredded chicken
½ medium yellow onion
½ green pepper
10 oz can enchilada sauce
1 can cream of chicken soup
1 can cream of mushroom soup
1 package soft tortillas
8 oz shredded Colby jack cheese
16 oz can refried beans
4 oz can green chilies

Preheat oven to 350 degrees.

To make sauce, brown beef in 10 inch skillet on med-high heat and drain. Add onion and pepper and sauté until onion is soft and translucent. Add enchilada sauce and creamed soups. (If using chicken, just saute the onion and pepper in 1 Tbsp oil and add the chicken at this point.)

Begin layering by spreading ¼ cup of the sauce mixture into the bottom of a 9x13 lasagna dish, and then add tortillas, tearing them if necessary to make one complete layer, next. Spread 1/3 of the refried beans on top of the tortillas, and then pour 1/3 of the sauce mixture on top of that. Finally sprinkle 1/3 of the shredded cheese on top of sauce. Repeat this 3 times, topping with cheese and green chilies.

Bake for 25-30 minutes. Serve with sour cream, Spanish rice, and corn.

Tonight's Adaptation

In honor of Cinco de Mayo, I wanted to be as authentic as possible, so I threw out the canned soups, found myself an authentic enchilada sauce recipe, and made homemade black refried beans. Here is that recipe: (this is much more our size; it made enough to feed four, providing us with leftovers to take to work tomorrow)

Enchilada Sauce: (This sauce can be used instead of canned enchilada sauce in any recipe, and it is delicious)

1 Tbsp olive oil
3 cloves garlic, minced
¼ cup minced onions
2 ½ teasopoon chili powder
1 teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon ground cumin
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/8 teaspoon cyane pepper
¼ cup salsa
1 (6 oz) can tomato paste
1 ½ cups water

2 chicken breasts (frozen is fine, and bone-in chicken would probably add even more flavor)

2 Tablespoons sour cream

Refried black beans: (a healthy and delicious alternative to regular frijoles refritos)
1 tbsp olive oil
1 clove garlic, minced
¼ cup minced onions
1 can black beans, drained
2 tbsp brown sugar
1 tsp honey

3 soft tortillas

2 cups shredded Colby jack cheese

Directions:

Preheat oven to 350 degrees.

To prepare sauce, heat oil in 10 inch skillet over medium heat. Add the garlic and sauté for 1-2 minutes. Add the remaining ingredients and stir. Bring to a boil. Add whole chicken breasts and simmer at med-low heat until chicken is cooked. Shred chicken and add sour cream.

To prepare beans, heat oil in a medium-sized frying pan over med-high heat. Add onion and garlic and sauté until onion is soft and translucent. Add beans, sugar, and honey. Continue to cook and mash with fork. Cook for 3-5 minutes.

Begin layering by adding ¼ cup of sauce to the bottom of a 9x9 baking dish. Layer 1 and ½ tortillas to cover sauce. Spread ½ of the beans onto tortillas. Cover with ½ of the sauce and sprinkle with ½ of the cheese. Repeat layering once more. Bake for 15-20 minutes. Serve with sour cream, corn, and shredded lettuce.

Enjoy!