sesame garlic green beans

Adapted from several recipes you too can find if you google "Sesame Garlic Green Beans"

I cannot find the original I made for Steve's birthday dinner, but it has seemed to work out okay. I am usually headlong into the rest of the meal prep and referring to a recipe isn't exactly a possibility.

Prep: ZERO
Total Cook Time: 15 minutes
Serves: Not nearly enough

1 bag of ready to steam green beans
2 tsp olive oil
2 tsp minced garlic
1 TBL sesame oil
1-2 TBL soy sauce
salt and pepper

Steam green beans until bright green.

Heat oil in saute pan, add garlic and cook 1 minute.

Add grean beans to saute pan.

Add sesame oil and toss to combine.

Cook 5-8 minutes.

Add soy sauce and toss to coat.

Cook for an additional 5 minutes until soft, but still crisp.

MY SON WILL EAT THESE GREEN BEANS! GREEN! BEANS! GREEN!

lemon parsley fish cakes

Found these Lemon Parsley Fish Cakes  a long time ago via my everydayfood app, courtesy of Martha
Stewart. The kids love these easy weekday friendly fish cakes. Will they eat a piece of fish? No. Serve it up like this and it disappears, plus Mom and Dad like it too. Feels fancy. I never considered flash freezing them before as it suggests on the website, but next time I plan to make a double batch and freeze half.

Prep: 20 minutes
Total Cook Time: 40 minutes  
Serves: Two Hungry Adults and two short people

1 pound fresh cod fillet

2 tablespoons olive oil
1 large egg, lightly beaten
1/4 cup thinly sliced scallions
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard (I use less or I feel the flavor is a little overpowering)
6 tablespoons breadcrumbs
3 tablespoons chopped fresh parsley
3 dashes hot sauce, such as Tabasco (I would like to add this, but to make it kid-friendly, I omit)
Coarse salt and ground pepper

Directions

1.Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.
(I do this part before I grab the kids, allowing it to cool while I brave the day care pick up)

2.In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.
(I can usually count on one little chef to help with this part, sometimes to the point that they don't want to move onto the next step)

3.Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
(I usually make the patties and serve, but wow, great idea)

4.To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.
I serve with the Citrus Butter Salad OR my new obsession Sesame Garlic Green Beans

Citrus Butter Salad

adapted from Rachel Ray's Spinach and Arugula Salad with Oranges

1 bag of Butter Lettuce (Dole Butter Bliss) or 1 head of Boston Lettuce (spun to dry)
1/2 small red onion diced

1 heaping TBL orange marmalade
pinch of salt and pepper
juice of 1 lemon
Extra Virgin Olive Oil to emulsify

Optional: 1 navel orange, peeled and sliced into discs arranged on top of tossed salad

Pour Salad into large bowl, add onions

In small bowl create dressing with whisk seasoning to taste

Toss

Add oranges and Serve

Ryder's Turkey Chili

From Guy Fieri for Food Network Magazine

Makes 10-15 servings

10-15 dried pasilla chili peppers
4 T canola oil
1 red pepper, diced
1 green pepper, diced
1/2 jalapeño pepper, minced, seeds removed for heat
9 cloves garlic, minced
2 small red onions, diced
3 lbs. Ground turkey (thigh and breast meat)
1/3 C tomato paste
3 C tomato sauce
1 C low salt chicken stock
1 T granulated onion
2 tsp granulated garlic
3 T chili powder
2 T paprika
1 T cumin
2 tsp cayenne
Kosher salt and freaky ground pepper
3 C canned pinto beans with liquid
3 C canned kidney beans with liquid
2 C canned black beans with liquid

Shredded cheese
Sour cream
Tortilla chips

If you are using the pasilla peppers, rehydrate them for 20-30 minutes in hot water, or until soft. Remove stems and seed and dice.

Warm oil in large pot over high heat. Add pasillas, bell peppers, jalapeño, garlic, and onions and cook until carmelized, about 8 minutes.

Add turkey and gently stir, trying not to break up the meat too much. Cook until meat is no longer pink, about 5 minutes.

Add tomato paste and sauce, stir gently for 4 minutes, then add chicken broth.

Add spices.

Stir in beans and liquid.

Lower heat and cook at, uncovered, least one hour.

Garnish with cheese, sour cream and serve with chips.

Modifications:

I make this significantly more tame for my family. I actually remove a small portion to a small saucepan before adding the spices for the kids. I never use the pasillas or jalapeño. As much as I would enjoy it, Steve would not. It is kicked up enough without it for those who still like spice. The recipe also called for saltines on the side, which I am sure would help with the heat, but we like tortillas.

(photograph by Hallie Burton for Food Network)

Ina's Pan Fried Onion Dip - Take II

Revisiting this a second time because I've given this recipe to people, but they often tell me they cannot acheive the same results I do. I share the recipe and then usually give the modifications I listed, but I think the pictures below will help anyone feeling dangerous enough to introduce this amazingly addictive concoction into their kitchen to acheive the same results I do each and every time.

1. Cutting. Before you even cut remove the cream cheese and sour cream from the fridge. Cut the cream cheese in half (4 oz) and put the rest back into the fridge. Instead of measuring 1/2 c. sour cream, get the very smallest container, it is about the right amount. Close enough, say. Let the cheese and cream sit there and get to room temp. Back to the onions; Cut in half, peel, cut in half again. VERY thinly slice half moons.

2. To a cold pan add oil and butter. Since I only use one onion, I use 2 T butter and "a glug" of oil. I keep the salt, pepper, and cayenne at the ready so I can add it immediately once those onions hit the pan. The last thing you want to do is scorch the onions searching for the cayenne. Please note, never use a nonstick pan to carmelize onions.

3. This is how the onions will look soaking on all that buttery, oily, cayenney goodness. I move them around over medium high heat for about 10 minutes. If you care, I use a nonstick spoonula to do this.

4. Having a cute helper that is standing dangerously close to your scorching hot pan putting his beloved "G'raffie" in danger of catching fire will keep you on your toes and prevent those onions from burning.

5. After 10 minutes, turn them down to low heat and let them carmelize to perfection for another 20 minutes. Don't forget to move them every now and again. For the recond, these are way more brown than they should be at this point. There is a lesson in this. Prepare the dip the night before the birthday party - you will be distracted by a child bleaching his onesie with bathroom cleanser and attempting to center a birthday banner. Also, the overnight will get the flavors really punched up.

6. This is after the 20 minutes. Again, way more burned than is acceptable under normal circumstances, but delish nonetheless (see aforementioned bleached onesie!). The dip was way darker, but still tasted great. A little more crunch, but no complaints. Steve ate the remaining bit this evening. He had no idea I had burned the onions, "I thought it was awesome." Lesson: this dip is hard to mess up.

7. COOL COMPLETELY.
8. Take your room temp cream cheese, drop it into a microwave safe mixing bowl and nuke it for about 20 seconds. When you whip it with your mixer it should be smooth and completely free of lumps. Cream cheese can be difficult to blend. Note my lovely mixer shadow.

9. Add a small container of sour cream, scoop out the mayo and pretend not to count the grams of fat you are adding. Mix together until well blended. Add onions, stir to combine. Taste to assure it will keep your guests chained to the bowl all night long.

10. Insert photo of finished product I never took here. I'll get better at this taking photos while cooking thing.

The Recipe

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.

Five Bean Chili

From Semi Homemade With Sandra Lee

• 1 1/2 pounds lean ground beef
• 2 cups chopped onion
• 1 (15-ounce) can light red kidney beans, drained
• 1 (15-ounce) can dark red kidney beans, drained
• 1 (15-ounce) can cannellini beans, drained
• 1 (15-ounce) can butter beans, drained
• 1 (15-ounce) can pinto beans, drained
• 2 (14 1/2-ounce) cans diced tomatoes with jalapenos
• 2 (1 1/4 ounce) packets chili seasoning mix
• 1 (8-ounce) can tomato sauce
• 1 cup water
• Salt and pepper
• Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro

Directions

In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.

Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.

Ladle into bowls and serve with your favorite chili fixings.

Gnocchi with Summer Veggies

From Everyday Food iPhone App via daily recipe

I substitute 2 bags frozen tortellini with excellent results!

1 T olive oil
2 zucchini or summer squash, quartered and sliced
2 minced garlic cloves
1 pkg frozen gnocchi (15 or 16 oz)
1/4 c fresh basil, chopped
2 T grated Pecorino Romano cheese
1 T butter
2 tsp fresh lemon juice

- In large skillet, heat oil over medium heat.
- Add squash and garlic. Season with salt and pepper.
- Cook stirring occasionally, until squash is crisp - tender, 4-5 minutes.
- Add tomatoes, cook, stirring occasionally, until juicy, about 2 minutes.

- Meanwhile in large pot of boiling salted water, cook gnocchi according to pkg directions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet.

- Toss gnocchi, adding enough cooking liquid to create a sauce.

- Remove from heat and stir in basil, cheese, butter, and lemon juice.

Crustless Broccoli- Cheddar Quiche

From Everyday Food iPhone app - via daily recipe of the day

Can be one big quiche or 4 individuals

Butter for ramekins (I used Pam Spray)
Coarse Salt
1 pkg (10 oz) frozen broccoli florets
6 large eggs
1/2 c half-and-half
group pepper
1/8 tsp ground nutmeg
3/4 c cheddar cheese

Serve with crusty bread and mixed salad

Preheat to 350
Butter 4 8 oz ramekins (or 9-inch pie dish)

Bring medium pot of salted water to boil. Add Broccoli: cook one 1 minute. Drain well; transfer to cutting board and blot dry with paper towels. Chop coarsely.

In large bowl; whisk together eggs, half-and-half, 1/2 tsp salt, 1/4 tsp pepper, and nutmeg.

Stir in broccoli and cheese.

Place ramekins on rimmed baking sheet. Ladle mixture into ramekins, dividing equally.

Bake until golden brown, 35-40 minutes.

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.