Spinach Saute

(Sandra Lee from Food Network)

7 minutes

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon crushed garlic
• 1 cup frozen onions
• 12 ounces pre-washed baby spinach
• Kosher salt
• Freshly ground black pepper

In a large saute pan, heat oil over medium heat.

Add garlic and onions and saute for 2 minutes.

Turn heat up to medium-high and add spinach in handfuls, constantly tossing and moving with tongs as it wilts down.

As soon as spinach has completely wilted remove from heat, season with salt and pepper, and serve.

I knew that I would be the only one who really enjoyed the spinach part of our meal, so I reduced the amounts by more than half and guesstimated ingredient amounts, but I feel like I got the same overall effect. With the exception of one salty bite, Steve is happy to have this a second time this week as he packaged the remaining spinach up in a ziploc. Spinach WIN!

Crunchy Parmesan Chicken Tenders

(Giada de Laurentis via Food Network)

10 mins active prep, 30 minutes "soaking time"
Cook Time: 12 Minutes

- 4 tablespoons plus 1/2 cup extra-virgin olive oil
- 1 cup buttermilk
- 1 1/2 pounds chicken tenders (about 18)
- 3 large garlic cloves, minced
- 1/2 teaspoon salt
- 3 tablespoons balsamic vinegar
- Freshly ground black pepper
- 1 1/4 cups freshly grated Parmesan
- 3/4 cup Italian-style seasoned bread crumbs

Preheat the oven to 500 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes (the longer you can up to 30 minutes the better).

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

These were SO yummy, but I didn't make the dressing on the first go around. Next time I will definitely try it with the dipping sauce she suggests!

stuffed peppers

(adapted from several recipes)

I grew up enjoying these with my parents. Steve and I used to make them all the time, but ground meat is better for these than ground turkey. Since we went the way of turkey these have been out of our rotation, but when Big Y entices us with a buy 1 get 1 deal we cannot resist.

1 lb ground meat
Rice (I used a bag of frozen Trader Joe's organic brown - but you can use any quick cooking rice like those 90 second ones)
2 8oz cans of tomato sauce
Spices to season the meat - garlic powder, salt, pepper, italian seasoning
4 bell peppers (green or red)

- Cut tops off, remove seeds and membranes of peppers
- Bring pot of water to boil, blanching each pepper in the water for about a minute
- Remove peppers to paper towel to cool, sprinkling the inside with salt to help it maintain shape
- Brown meat and drain any excess fat
- Cook quick rice
- Add rice, one can of sauce, and spices to taste (seriously add whatever you think you will taste good)
- Arrange peppers in a casserole dish and spoon meat/rice mixture into each pepper
- Top with remaining can of sauce and italian seasoning

Bake at 350 for 45-60 minutes until pepper reaches desired softness.

Greek Panzanella

(from Ina Garten, http://foodtv.com)

10 minutes to prepare
30 minutes to set

For the salad:

- olive oil
- 1 small French bread or boule, cut into 1-inch cubes (6 cups)
- Kosher salt
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
- 1 red bell pepper, large diced
- 1 yellow bell pepper, large diced
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, sliced in half rounds
- 1/2 pound feta cheese, cut in 1/2-inch cubes
- 1/2 cup calamata olives, pitted

For the vinaigrette:

- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed. (and it will be needed)

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion.

Pour the vinaigrette over the vegetables.

Add the feta, olives and bread cubes and mix together lightly.

Set aside for 30 minutes for the flavors to blend.

Serve at room temperature.

NOTES:

Steve doesn't do tomatoes or olives, so I eliminated those because they would have just ended up in a pile on his plate which is a waste of delicious ingredients. I can't do feta right now, so we didn't put any cheese in the salad at all and it was still yummy.

It makes 6 servings so I only tossed half of it together with the dressing on the night we were having it and saved the other half (veggies and bread stored seperately for another dinner).

Good enough to get a round 2 and upon getting round 2, was declared good enough to make again. Even Caroline enjoyed it.

avocado and grapefruit salad

From Ina Garten (Food Network Episode Blueprint Lunch)

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown.

Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.

Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Squeeze the remaining grapefruit membranes over platter.

Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

Nonie/Kiki's Cheesy Potatoes

• 32 oz bag of Ore Ida Frozen Hash browns (defrosted overnight in refrigerator)
• 8 oz bag of shredded Cheddar cheese
• 1 pint light Sour Cream(not fat free)
• Chopped onion and Chives optional
• 1 can fat free Cream of Chicken soup
• 1 Cup of Cornflakes
• 1 to 1½ stick of butter

Mix potatoes, sour cream, cheddar cheese and chicken soup together in a large bowl.

Spray a glass pan with PAM(do not use aluminum pan)

Crumble cornflakes on top.

Pour butter on top.

Bake at 350 degrees for 1 to 1 1/2 hours.

Done when bubbly on sides.

open faced chicken sammies

Stuffing:

2 slices whole grain bread
Butter
1 TBL olive oil
1 lb maple sausage
1 medium onion, chopped
2 celery ribs, chopped
2 tsp poultry seasoning
1 cup chicken stock

Gravy:

2 TBL butter
2 TBL flour
2 cups chicken stock
1 tsp poultry seasoning
salt and pepper

small rotisserie chicken - meat removed from bone and set aside

4 additional slices of whole grain bread

For the stuffing:

- toast 2 slices bread and butter heavily
- chop the bread into little squares for "stuffing" and reserve for later
- brown and crumble the sausage in a pan with olive oil (I buy the maple breakfast sausage and remove it from the casing)
- add onions and celery to sausage
- season with poulty seasoning, salt, pepper
- cook for 5 minutes
- add the bread cubes and stir to combine
- dampen with stock, cover with foil, take off heat

For the gravy:

- melt 2 TBL butter in skillet
- whisk in flour
- cook for 1 minute
- whisk in 2 cups stock
- add poultry seasoning
- salt and pepper to taste
- allow to thicken slightly

- Set the rotisserie chicken into the gravy and warm through

To assemble your sammy:

1. Slice of bread
2. Stuffing mound
3. Chicken
4. Gravy

Night Before Christmas French Toast

1 loaf french bread, sliced 3/4 inch
1/2 stick butter, room temp
1 1/2 cup milk
1/4 cup sugar
2 TBL maple syrup
1 tsp vanilla
1/2 tsp salt
6 eggs, beaten

- spread butter over the bottom of a 9x12 pan
- layer bottom with bread slices in one even layer
-mix eggs, vanilla, syrup, salt, milk together
- pour 1/2 egg mixture over bread
- Flip bread
- pour remaining egg mixture over the second side of bread
- refridgerate overnight

Bake 400 15 minutes on each side

Nana's Yummy White Frosting

3/4 cup milk, HOT!
1 1/4 cups sugar
1/2 cup butter
1/2 cup shortening
1 tsp vanilla

- cream butter, shortening, and sugar
- add very, very warm milk slowly and continue mixing with hand held or stand mixer.
- add vanilla

You are going to think that something went horribly wrong. The frosting will look like it just won't come together. Just when you are ready to give up it will start to look like frosting and you will be able to see the tell tale lines of thickening frosting.

Frosting is done when it is well beaten and fluffy

I crave this frosting on a devil's food cake. My Dad and I used to fight over the last piece and not in the usual way - we'd keep cutting the last piece of cake in half to give the other one the official last piece.

Nana's Cream Puff Ring

1/2 cup butter
1/4 tsp salt
4 eggs
1 cup flour
1 cup water

- Bring water, butter, and salt to a boil
- Add flour
- Stir constantly mixing eggs in one at a time
- Spread cream puff mixture out onto cookie sheet - Mom always did two long side by sides, but it looks like the original called for a ring - I bet the side by side is easier to get off the sheet in one piece

Bake at 400 for 40 minutes on cookie sheet and 15 minutes more with the oven off and doors closed

Nana's Meatloaf

1 lb ground beef/
1 medium onion, chopped
2 or 3 eggs, scrambled
1/2 c - 1 c breadcrumbs
deli ham
deli cheese (meant to be swiss, but we use provolone)
ketchup

- chop onion and brown in pan with a small amount of oil
- mix eggs with ground meat
- add breadcrumbs
-add in onions
- spread meat mixture out evenly on cookie sheet (MEASURE your loaf pan against cookie sheets ahead of time to find a close match)
- layer ham on meat
- layer cheese on ham
- roll the layered meat creating a rolled loaf
- push into loaf pan
- cover with ketchup

Bake 30 minutes - the inside may appear pink but keep in mind that the HAM is also pink. At 30 mins it is usually done cooking.

ghetto taco salad

1 pkg ground turkey
1 envelope taco seasoning
bag o' lettuce or salad fixins of your choice
2 handfuls shredded sharp cheddar
1 bag Steamfresh southwestern corn
1 small can sliced black olives
salad dressing of your choice, but we think a ranch or creamy italian (!) is best

The night before:

If you can, this extra work will make the salad easier to toss together and having it chilled will prevent the dreaded lettuce wilt.

Do up your ground turkey and taco seasoning, let cool, gladware it in the fridge
Steam your steamfresh southwestern corn

Day of no fuss dinner:

in a large bowl toss together the taco meat, the salad fixins, the cheese, olives, corn. Add dressing to your taste.

No kidding people, this is a perfect no fuss mid week treat. Not as bad for you as it could be and you cannot beat the time it takes to put it together.

sour cream cookies

2 eggs
1 cup sugar
1/3 cup butter, melted
1/2 cup sour cream
1/2 tsp vanilla
2 cups flour
1/4 tsp nutmeg
1/2 tsp baking soda

Beat eggs and sugar. Cream butter. Add Vanilla.
Add remaining ingredients.

Drop onto greased cookie sheets and cook for 375 for 8 minutes

I loved these when I was a little girl and they were the first cookie that I could make myself from start to finish solo. Soft cookies and very easy for little ones to eat. Caroline definitely enjoys these.

Chicken Lo Mein

From my mom

1/2 lb Linguine
2 Chicken Breasts
3 T Soy Sauce
2 tsp cornstarch
1/4 Cup salad oil
1/2 lb mushrooms, sliced
1/4 lb peapods
2 green onions, sliced thin
1 Large red pepper, sliced
1/2 Cup water
Instant Chicken Boullion
1 T sherry

- Cut chicken into thin slices (best if use the thin sliced chicken breasts or the tenders)
- In a medium bowl mix chicken, soy sauce, sherry, cornstarch, and set aside
- Prepare linguine
- Over medium high heat, heat oil
- Cook mushrooms, pods, onions, red pepper
- Stir quickly, 3-5 minutes
- Remove to bowl
- In drippings, cook chicken mixture
- Stir until tender
- Return veggies to skillet
- Add water and boullion
- Boil
- Add linguine and heat through

Nana's Minestrone

1 Cup Cooked Macaroni
1 tsp Olive Oil
1/4 lb Bacon, chopped
1 tsp Parsley, chopped
1/2 Clove Garlic, chopped
1/2 tsp Salt
1/2 tsp Pepper
1 T Tomato Paste
2 Stalks Celery, chopped
2 Carrots, sliced
2 Potatoes, chunked
1 Can Kidney Beans
1 Can Chick Peas
1.5 Quart Chicken Stock
1/2 Cup Water

- Brown oil, bacon, garlic, parsley, salt and pepper
- Add tomato paste diluted with one cup water
- Simmer 5 minutes
- Add vegetables and stock
- Boil gently 45 minutes
- Add cooked macaroni
- Cook 10 minutes

Nana's Iowa Corn Chowder

8 Slices Bacon
3-4 Chicken Breasts, chunked
2 Stalks Celery, chopped
1 Small or 1/2 Large Onion, chopped
3 Potatoes, chunked
1 Lg Container Chicken Stock
1 Bag Frozen Corn
1 Cup Heavy Cream
8-10 Oz Water

- Brown Bacon in a large stockpot, remove when crispy
- Brown Chicken, Celery, Onion in bacon seasoned pot
- Drain
- Add Stock, Water, Potatoes, Corn
- Cook 30 minutes
- Add Heavy Cream and Bacon and cook for additional 5-10 minutes

Kiki's Chowder

For a Large Crock Pot

4 Cans Condensed Snow's Chowder
4 Cans Minced Clams
at least 2 Cans Fat Free Half and Half
at least 2 Cans Whole Milk
2 Heaping T Minced Garlic
1/2 Stick Butter

Pepper
Oyster Crackers

Optional: Minced Potatoes

Start Early and On Low.

Fire and Spice Ham

Made for Easter 2009

1 5.6-6 lb 33% less sodium smoked, fully cooked ham half
Cooking Spray
1/2 Cup Red Pepper Jelly
1/2 Cup Pineapple Preserves
1/4 Cup Packed Brown Sugar
1/4 tsp Ground Cloves

Preheat Oven to 425

Trim fat rind from ham half. Score outside of ham in diamond pattern. Place ham on broiler pan coated with cooking spray. Combine jelly and remaining ingredients, stirring with a whisk until well blended. Brush 1/3 jelly mixture over ham.

Bake at 425 for 5 minutes. Reduce temperature to 325 (do not remove from oven); bake 45 minutes, basting ham with jelly mixture every 15 minutes. Transfer ham to serving platter. Let stand 15 minutes before slicing.

Ina's Pan Fried Onion Dip

Uh-Mazzzzing

2 Large Onions
4 T Unsalted Butter
1/4 Cup Vegetable Oil
1/4 tsp Cayenne
1 tsp Kosher Salt
1/2 tsp Ground Pepper
4 Oz Cream Cheese
1/2 Cup Sour Cream
1/2 Cup Good Mayo

- Slice onions THIN
- Heat butter and oil in cold pan over medium heat
- Add onions and spices. Saute' 10 minutes
- Reduce heat to medium low, stirring occasionally, for 20 minutes until brown and carmelized

COOL COMPLETELY

- Mix sour cream, mayo and cream cheese
- Add cooled onions. Mix well

Serve Room Temperature

MODIFICATIONS

I know it is sacrilege to alter Ina's recipe, but 2 large onions was just too much for me. I find one large onion to be enough.

Baked Haddock

(Real Simple January 2009)

1/4 Cup & 2 T Milk
1 tsp Salt
1/4 Cup & 2 T Bread crumbs
2 T Grated Parmesan cheese
1/8 tsp Ground Dried Thyme
2 Haddock Fillets
2 T Butter, melted

Preheat oven to 500 degrees F (260 degrees C).

In a small bowl, combine the milk and salt.

In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme.

Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.

Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

MODIFICATIONS

I prefer the Captain Cut Loins of Haddock and I typically buy one pound. This is easy, light and is definitely in our rotation.

Grilled Sausages and Polenta with Marinated Peppers

(July 2009 Real Simple)

Serves 4

2 T Fresh Lime Juice
2 T Extra Virgin Olive Oil
2 tsp Honey
Kosher Salt and Black Pepper
1 Red Bell Pepper, thinly sliced
1 Small Red Onion, thinly sliced
8 Small Links Italian Sausage (1 1/2 pounds total)
1 lb Store-Bought Cooked Polenta, sliced into thick rounds

- Heat grill to medium high. In a large bowl, whisk together the lime juice, oil, honey, 1/2 tsp salt, 1/4 tsp pepper until the honey is dissolved. Add the bell pepper and onion and let sit, tossing occasionally, for 15 minutes.

- Meanwhile, grill the sausages, turning occasionally, until charred and cooked through, 10 - 12 minutes. During the last 6 minutes of cooking, oil the grill and all the polenta. Grill until charred and heated through, 2 -3 minutes per side. Serve with sausage and vegetables.

MODIFICATIONS MADE

Chicken sausage was on sale this week in many varieties. I chose Sweet Apple Chicken sausages and they were heavenly. The toddler was on a hunger strike, either that or she ate her weight in red peppers before dinner. Jury is still out on that one.

I had planned on prepping the veggies by the recipe, but in the end knew that everyone would enjoy a more traditional approach with salt, pepper, italian seasoning and a good saute.

Steve gave the meal 3.5 stars and asked that we make it again.

Mussels with Tomatoes and Olives

(July 2009 Real Simple)

Serves 4

2 T Unsalted Butter
2 Cloves Garlic, finely chopped
1 Large Onion, finely chopped
Kosher Salt and Pepper
1 Cup Dry White Wine
1 Lb Beefsteak Tomatoes, seeded and diced
1/2 Cup Pitted Kalamata Olives, roughly chopped
2 Lbs Mussels, scrubbed
1/2 Cup Fresh Parsley, choppped
1 Small Baguette, warmed

- Melt the butter in a large pot over medium heat. Add the garlic, onion, 1/2 tsp salt, and 1/4 tsp pepper. Cook until just tender, 4-5 minutes.

- Add the wine and simmer until slightly reduced, 2-3 minutes. Stir in the tomatoes and olives. Add the mussels and cook, covered, until they open, 3-4 minutes. Discard any mussels that remain closed. Stir in the parsley.

- Divide the mussels and cooking liquid among bowls. Serve with bread.

MODIFICATIONS

I love mussels. I rarely have them, but when BigY advertised a special on PEI mussels this week; 2 lbs for $5, I quickly added this to the week's menu. I substituted tomatoes on the vine (on sale) and eliminated the olives because I was already pushing it with this meal. Steve wondered aloud multiple times what else we were having for dinner. I prepared a side of whole grain linguine and poured the leftover cooking liquid over a small bowl for each of us.

While Caroline declared "yuck" after sampling a small mussel, she dipped her baguette into the cooking liquid again and again with many declarations of "yummmm."

Not something we'll have all the time, but it was a special and delightful treat ready in under 20 minutes and definitely worthy of sitting down to have despite one crazy thunderstorm's ill-timed arrival.

I made divine fresh toast the following morning with the leftover baguette. Perhaps we will need to have this more often afterall. I love french toast.