Thursday, December 12, 2013

Roasted Salmon with Shallot Cream

Alyssa wasn't home tonight, so I decided to make salmon for Matt and I.  My favorite part of this recipe (besides the fact that it was delicious!) was that it was the perfect weeknight recipe.  It took about 20 minutes in total, which was perfect!  It actually would have been faster, but my salmon was still a bit frozen, so I obviously had to cook it longer.

Roasted Salmon with Shallot Cream
I served mine with green beans, which I steamed and combined with the other half of the shallot, minced, garlic, and butter.  Super yummy!


Roasted Salmon with Shallot Cream

Ingredients:
1/4 cup sour cream (or creme fraiche if you're really fancy!)
2 Tbsp. finely minced shallots (about half a shallot)
1 Tbsp. milk
1 tsp. dried dill
1/4 tsp. dried chives
1 1/2 tsp. lemon juice
2 (4 oz.) salmon filets
1 Tbsp. olive oil
Salt and Pepper, to taste

Preparation:
Preheat oven to 450.
Combine sour cream, shallots, milk, dill, lemon juice, chives, and a pinch of salt in a small bowl.  Whisk until combined.
Place fish, skin-side down on a greased, lined, baking sheet.  Rub fish with olive oil and sprinkle with salt and pepper.
Bake for 12 minutes. If not done, cook in 2 minute increments until done.
Serve with cream spooned on top.
Enjoy!

Recipe adapted from Cooking Light

Wednesday, November 20, 2013

Southwest Stuffed Peppers

This week, I was really feeling the need for some avocado in my life, so I decided my excuse would be these peppers!  (Really, I should just buy an extra avocado and eat it.  Yum!)  I also feel like red, yellow, or orange peppers would be better than green in this recipe, but green were on sale, so alas, I used green.
These also could be easily vegetarian, use soy crumbles instead of ground beef.  If you don't want to use ground beef, add rice or just more veggies!
The amount of filling is enough for probably 8 peppers, but it's good left over as is.


Southwest Stuffed Pepper
Yum!  Look at the avocado!


Southwest Stuffed Peppers

Ingredients:
1 Tbsp. olive oil, divided
1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 Tbsp. taco seasoning
4 red bell peppers
1 (15 oz.) can black beans, drained
1 cup frozen corn, thawed
1 (10 oz.) can tomatoes and green chiles (drained)
1/4 cup fresh cilantro, chopped
1 cup pepper jack cheese, shredded
Salt and pepper, to taste
1 avocado, sliced (optional)

Preparation:
Preheat oven to 350.
Cut the tops off the peppers, remove the seeds and ribs.  Place in a lightly greased baking dish.
In a large saute pan, over medium heat, saute to the onion and garlic in olive oil until soft.
Add ground beef, cook until no longer pink.  Stir in taco seasoning.
Add tomatoes, corn, and beans.
Cook, stirring occasionally, until heated through.
Remove from heat and stir in cilantro.
Fill peppers with mixture, top with cheese, and the top of the pepper.
Bake 40 minutes, or until peppers are tender.
Top with sliced avocado and additional cilantro (if desired).
Enjoy!

Recipe adapted from Let's Dish Recipes

Monday, November 18, 2013

Pumpkin Curry Soup

It has gotten quite cold here in Philly and I had a can of pumpkin just waiting to be made into soup.  Then came the decision of what kind.  Plain pumpkin soup?  Though yummy, a little boring... so I decided to spice things up with some curry.  Delicious!

Pumpkin Curry Soup
Pumpkin Curry Soup

Ingredients:
1 (15 oz.) can pumpkin
*2 cups chicken broth
1 cup cream
2 Tbsp. curry
1 Tbsp. butter
2 limes
Topping: Cilantro, plain yogurt

Preparation:
Simmer pumpkin, broth, and cream, whisking.
Meanwhile, toast curry powder in a small pan in butter.  Add to the soup with the juice from the limes.
Simmer about 5 minutes.
Top with fresh cilantro and plain yogurt, if desired.
Enjoy!

Recipe adapted from Food Network Magazine

*If you would like to make this vegetarian, just sub in vegetable broth!



Saturday, November 16, 2013

Chicken and Biscuit Casserole

I had a can of biscuits about to expire in the fridge today and really needed to use them up.  Alyssa requested chicken and biscuits, so I set out to find a recipe.  The one I came across called for green chiles, which I found to be a little weird, so I replaced them with peas, carrots, and corn... more of a pot pie filling.
Ultimately, this ended up being a pot pie casserole with biscuits on top instead of pie crust... it was still delicious though!

Chicken and Biscuit Casserole
How creamy!


Chicken and Biscuit Casserole

Ingredients:
1 Tbsp. butter
*4 chicken thighs, skinned, deboned, and cut into bite-sized pieces
1 (10 oz.) can cream of chicken soup
1 cup sour cream
**1 cup frozen peas
**1 cup frozen corn
**1 cup carrots
1 small onion, diced
1 can of biscuits
1/2 Tbsp. paprika
1/2 Tbsp. garlic powder
2 bay leaves
Salt and Pepper, to taste

Preparation:
Heat oven to 350.
Boil chicken about 8 minutes in a medium pot with the bay leaves.
Meanwhile, in a large skillet, melt butter over medium heat and saute onions until soft.  Add garlic, paprika, and fresh vegetables.  Cook until vegetables are soft.
Add cream of chicken soup, sour cream, and frozen vegetables.  Cook together to warm for about 5 minutes.
Drain chicken and add to mixture.  Stir together.
Spray 9x13 pan with cooking spray.
Pour mixture into the bottom of the pan.
Place in the oven and cook for about 15 minutes.
Take pan out of the oven and place biscuits on top.
Cook for an additional 20 minutes.
Enjoy!

Recipe adapted from Life in the Dub Lane

*You can use chicken breasts instead of thighs, though the dark meat adds juiciness
**You can also use 3 cups frozen mixed vegetables

Wednesday, November 13, 2013

Sweet and Spicy Chicken

Are you ready for the easiest recipe of all time?  Four ingredients.  That's it.  Also, it's delicious.  Hooray!
This recipe is great for me because every year my grandma goes to Florida and brings back multiple jars of orange marmalade... gotta use them somehow!


Sweet and Spicy Chicken
Sweet and Spicy Chicken

Ingredients:
1/2 cup orange marmalade
2 Tbsp. chili powder
1/2 tsp. salt
4 chicken thighs, skinned

Preparation:
Preheat oven to 400.  Line a baking sheet with tinfoil.  Spray with cooking spray.
Mix marmalade, chili powder, and salt in a large bowl.  Add chicken.  Mix with hands, making sure to cover chicken completely with mixture.
Remove chicken and place on baking sheet.  Spoon the rest of the mixture on top of the chicken.
Bake 30-40 minutes, until cooked through.
Enjoy!

Recipe adapted from The Woman'sDay Everyday Cookbook

Tuesday, November 12, 2013

Meatball Soup

Today I really wanted a comforting soup to ease the chilliness that has set upon Philly.  I found this recipe on Pinterest and found that I had most of the ingredients, except a few; with a few substitutions, I was ready to go!  I also totally cheated and used pre-made meatballs, but hey, I get home from work at 6:30 and did not feel like making meatballs.  Of course, this recipe would have been better with homemade meatballs, but the frozen ones worked just fine and the soup was done so fast!  



Meatball Soup

Yummy!
Meatball Soup

Ingredients:
1 Tbsp. olive oil
1 onion, chopped
5 cloves garlic, minced
11 cups chicken broth
1 (28 oz.) can crushed tomatoes
1 Tbsp. Italian seasoning
1 cup carrots, peeled and diced
1 cup corn
1 cup small pasta
1/2 Tbsp. red pepper flakes
1 lb. Italian-Style frozen meatballs

Preparation:
Heat oil in a large stockpot.  Saute the onion and garlic until translucent.  
Add broth, tomatoes, carrots, and seasonings.  Heat to boiling.  Add meatballs, corn, and pasta.  Reduce heat to a simmer and cook for 10 minutes, or until the pasta is al dente.  
Enjoy!

Recipe adapted from Becoming Betty

Monday, November 11, 2013

Herbed Chicken Meatballs with Coconut Sauce

I found this recipe in my favorite casserole cookbook last week and knew I had to make them.  I love Thai flavors, and to use them in meatballs?  I was sold.  They came out a little bland, so I added some red curry paste for some added umph. (Plus, I need to use that up!  I feel like I have been using it for years.)
Serve these over some jasmine rice and use that extra sauce for the rice.

Herbed Chicken Meatballs with Coconut Sauce

Herbed Chicken Meatballs with Coconut Sauce

Ingredients:

Meatballs
1 lb. ground chicken
3/4 cup panko breadcrumbs
1/4 cup fresh cilantro, minced
1 egg, beaten
1/4 cup milk
1 small onion, peeled
2 cloves garlic, peeled
1 Tbsp. olive oil
1/2 tsp. lemon juice
1 tsp. salt
Sauce
1 (14 oz.) can of coconut milk
2 tsp. cornstarch
1 Tbsp. vegetable oil
2 tsp. ginger
1 tsp. chives
1/2 cup chicken broth
1/2 tsp. salt
1 tsp. red curry paste
1 Tbsp. lemon juice

Preparation: 
Preheat the oven to 400 and lightly grease the baking dish with cooking spray.  Combine the milk and bread crumbs in a large bowl.
Use a box grater to finely grate the onion and garlic.  Add the grated onion and garlic to the large bowl. Mix in chicken, olive oil, egg, cilantro, and lemon juice.  Mix thoroughly with your hands.
Form into about 16 meatballs in the prepared baking dish. Cook for about 15 minutes, or until the meatballs are browned.
Meanwhile, heat the vegetable oil in a small saucepan and add the curry paste.  Cook for about one minute, then add coconut milk, cornstarch, chicken broth, salt, chives, and ginger.  Whisk and cook over low heat until the sauce has thickened slightly.  Stir in lemon juice.
Pour the sauce over the meatballs in their dish and turn down the oven to 325.  Bake for an additional 20 minutes.  Serve with extra cilantro.
Enjoy!

Recipe adapted from Not Your Mother's Casseroles by Faith Durand

Saturday, November 9, 2013

Crockpot Buffalo Chicken Macaroni and Cheese

I wanted to use up my leftover chicken this week (you might have leftovers too if you made Roast Chicken and Vegetables) and found this recipe for buffalo chicken macaroni and cheese!  I was very excited because usually for macaroni and cheese you have to make a rue and there are so many dishes! (Actually, that part matters more for Matt, as he is Mr. Dishwasher.)  This recipe is wonderful because everything, even the dry noodles, go in the Crockpot, and it's done in two hours!

Buffalo Chicken Macaroni and Cheese

Crockpot Buffalo Chicken Macaroni and Cheese

Ingredients:
1 (12 oz.) can evaporated milk
1 cup milk
1/2 cup hot sauce
1/2 tsp. garlic powder
Salt and pepper, to taste
3 cups cheddar cheese, shredded
3/4 cup diced carrots and celery (either one, or combination)
2 cups pre-cooked chicken, diced
1/2 pound small uncooked pasta
Toppings: Bleu cheese crumbles, chopped carrots, celery, or onion

Preparation: 
Mix together evaporated milk, milk, hot sauce, garlic powder, salt, and pepper in Crockpot until combined.  Stir in all other ingredients until combined.
Cook on low for about 1 hour.  Stir and cook another 30-60 minutes (depending on how small the pasta you used is).
Garnish as desired.
Enjoy!

Recipe adapted from Snappy Gourmet

Thursday, November 7, 2013

Tuna Patties

I have found that the only way I can get Alyssa to eat any type of seafood is if I use tuna fish from a can... and thus far I have only been successful making tuna salad.  Tonight however, I decided to try something a little different and make canned tuna fish into tuna patties... or burgers if you will.  She actually ate them!  I consider it to be a success!
I served mine with a spoonful of tartar sauce on top of a polenta cake and Alyssa made hers into a burger.

Tuna Patty

Tuna Patties

Ingredients:
2 cans tuna fish
2 tsp. dijon mustard
Scant 1/2 cup bread crumbs
1 Tbsp. lemon juice
1 Tbsp. water
1/2 small onion, diced
Salt and Pepper, to taste
Hot sauce, to taste
1 egg
2 Tbsp. olive oil

Preparation:
Mix all ingredients, except olive oil, together in a medium bowl.
Form into medium sized patties (I made about 5.)
Heat olive oil in a medium skillet over medium high heat.
Cook patties until browned, about 3-4 minutes on each side.
Enjoy!

Recipe adapted from Deniece K. over at keyingredient

Wednesday, November 6, 2013

Applesauce

Apparently Matt and Alyssa didn't know that the apples on the counter were ours, so they were getting pretty mushy by the time they asked.  They were a little too bruised to eat raw, so I decided to bake with them.  Along with apple crisp, I decided to make some applesauce.  My issue was that all the recipes I could find were for giant quantities of apples... like thirty!  I finally found this one, and I used about seven apples to make a small batch.  

Applesauce


Applesauce

Ingredients: 
About seven small apples, peeled and cored
1 cinnamon stick
3/4 cup water
1 Tbsp. lemon juice
2 Tbsp. orange juice
1/4 tsp. salt
1/2 Tbsp. cinnamon
1/2 tsp. ground ginger

Preparation: 
Add all ingredients to medium stock pot over high heat, stirring occasionally.  Bring to a simmer.
Turn heat to low and cover.  Cook about 20 minutes, or until apples are very soft.
Turn off heat and remove cinnamon stick.
Enjoy!

Recipe adapted from The Kitchn

Tuesday, November 5, 2013

Cheesy White Chicken Enchiladas

I found this recipe online and this sounded like the perfect way to serve enchiladas to my sister, and as you know my love for enchiladas, I was game.  The only issue is that this recipe basically calls for no Mexican ingredients... the only way these can be called enchiladas is the tortilla shells.  However, I decided to add some more spices to these, which I'm glad I did because they would have been a little bland.

Cheesy White Chicken Enchiladas

Close-up!

Cheesy White Chicken Enchiladas 

Ingredients:
8 flour tortillas, soft taco size
1 cup chicken, cooked, shredded
1 cup corn
2 cups shredded cheese, divided
3 Tbsp. butter
3 Tbsp. flour
1 1/4 cup chicken broth
1 10 oz. can cream of chicken soup
1 cup plain greek yogurt
1 Tbsp. cumin
1 Tbsp. cilantro
1/4 tsp. black pepper
Fresh cilantro, for serving, optional

Preparation: 
Preheat oven to 350.
Spray baking dish with cooking spray.
Fill each tortilla with half a handful each of corn and chicken and a sprinkle of cheese.  Roll and place seam side down in the baking dish.
In a medium pot over medium heat, melt butter.  Add flour and whisk into paste.  Add chicken broth, cream of chicken soup, yogurt, salt, pepper, cumin, and dried cilantro.  Whisk for about five minutes, until well blended.
Pour over enchiladas and top enchiladas with remaining shredded cheese.
Bake for 25-30 minutes.
Top with fresh cilantro.
Enjoy!

Recipe adapted from Food Family Finds

Monday, November 4, 2013

White Bean Stew

Today it was really cold in Philly, so I decided to make a stew for dinner... bonus, this one took about 30 minutes to make!  Of course I changed a few things, fresh spinach wasn't on sale this week, but frozen was, so I used that instead, and I added some red chili flakes for a little spice!

White Bean Stew

Matt, helping out with dinner!


White Bean Stew

Ingredients:
1 Tbsp. olive oil
1 14 oz. turkey kielbasa, cut into 1/4 inch thick medallions
1 large onion, diced
4 cloves of garlic, minced
2 15 oz. cans Great Northern beans, drained (I used one can of cannellini beans and one of Great Northern)
2 cups low-sodium chicken broth
1/2 tsp. rosemary
1/2 tsp. paprika
1 box frozen spinach, thawed
Salt
Pepper
1/4 tsp. red chili flakes

Directions: 
Heat olive oil in large skillet over medium heat.  Add garlic and onion, stirring occasionally, about five minutes.
Add beans, broth, rosemary, paprika, salt, and pepper (both to taste.)  Crush the beans with the back of the spoon, to thicken, about eight minutes.
Add spinach and kielbasa.
Cook until heated through.
Enjoy!

Recipe Adapted from Eat. Drink. Smile.

Tuesday, October 22, 2013

Thai Red Coconut Curry

I love Thai food.  It is delicious.  I tend not to cook it that much, but only because I usually don't have the ingredients.  That all changed last week though when coconut milk was on sale.  Boom.  Thai food.
Also, as a note, I made this with chicken, but this can be made easily into a vegetarian/vegan dish with the addition of tofu and/or more vegetables.

Thai Red Coconut Curry


Thai Red Coconut Curry

Ingredients:
1 Tbsp. oil
1 lb. chicken breast, cut into bite-sized pieces
1 red pepper, cut into bite-sized pieces
1 bay leaf
1 15 oz. can coconut milk
*1 Tbsp. red curry paste (or more, depending on how spicy you want it)
**Other optional ingredients: tofu, eggplant, etc.

Preparation:
Heat oil in skillet over medium heat.  Add chicken.  Saute until almost cooked.  Add the rest of the ingredients.  Simmer over medium-low heat until desired spiciness.
Serve over jasmine rice.

Recipe Adapted from At the Corner of Happy and Harried

*Red Curry Paste can be found at Asian specialty stores

Sunday, October 20, 2013

Butternut Squash Lasagna

Squash was on sale this week at the grocery store, which is perfect because with fall finally in the air, I wanted to make this fall lasagna!  Though the recipe called for more fresh herbs than I had, I still think it turned out great!

Butternut Squash Lasagna 
Butternut Squash Lasagna


Butternut Squash Lasagna

Ingredients:
One 3-4 pound butternut squash
Olive oil
Salt and Pepper, to taste
1/2 pound no boil lasagna noodles
1/2 Tbsp. butter
1 Tbsp. sage
6 cloves garlic, minced
1 pound ricotta cheese, drained of excess liquid
2 large eggs, beaten
1/2 cup heavy cream, divided
1 cup low sodium chicken broth (to make this vegetarian, use vegetable broth)
3/4 cup grated parmesan cheese (I used a 4 cheese blend)
Ground nutmeg
8 ounces fresh mozzarella cheese, cut into small cubes

Preparation:
Preheat oven to 400.  Spray the casserole dish with cooking spray.
Cut the squash in half lengthwise and scoop out the seeds.  Lightly brush with olive oil and sprinkle with salt and pepper.  Place the squash halves, cut side up, on a large baking sheet and roast in the oven for 45 minutes, or until tender.  Remove from oven and let cool.
Reduce oven temperature to 375.
Melt the butter in a small frying pan over low heat.  Add the garlic and saute to golden.
Stir together ricotta, eggs, and 1/4 cup of the heavy cream.  Add the sage and garlic and mix well.  Season with 1 tsp. of salt and pepper.
Scoop the cooled squash out of the skin and place it in a bowl.  Mash it with a fork and stir in the remaining cream, chicken broth, and 1/2 cup of parmesan cheese.  Season with 1/2 tsp. of nutmeg, 1 tsp. of salt, and pepper to taste.
Spread a few spoonfuls of the ricotta mixture on the bottom of the baking dish.  Layer with lasagna noodles, (it's okay if they overlap a little).
Spread half the remaining ricotta mixture, noodles, half the squash, and sprinkle mozzarella.
Repeat layers.
Sprinkle remaining parmesan and mozzarella. Sprinkle with nutmeg.  (Careful, it can overwhelm!)
Cover loosely with foil and bake for 45 minutes.
Take off foil and bake for another 15 minutes.
Let stand for 15 minutes before eating.

Recipe Adapted from Not Your Mother's Casseroles by Faith Durand

Monday, October 14, 2013

Eggplant Parmigiana

Before I went to the grocery store this week, I decided to check out the farmer's market.  I haven't been down there before, and my friend Hilary was visiting, so I figured we could check it out together!  Among other things, I got a lovely looking eggplant!  When I got home, I found out that mozzarella was on sale this week, so it seemed like fate.  Eggplant Parm!  Of course, I had to call my mom for her recipe. Bonus, this recipe is much healthier than normal eggplant parm because the eggplant is baked instead of fried!  Hooray!



Eggplant Parmigiana
I halved the recipe and Matt ate the whole thing.  Well, actually he ate the whole thing except for two bites.  Trust me, it's super good.

Eggplant Parmigiana 
This picture is my updated picture, because the light was better!  I served it with some arugula salad for a yummy dish! 

Eggplant Parmigiana 

Ingredients:
2 large eggs
2 Tbsp. skim milk
1 cup Italian flavored bread crumbs
1 13/4 -2 lb. eggplant (or 2 1 lb. eggplants)
2 tsp. olive oil
1 jar of your favorite sauce
1 cup shredded mozzarella cheese (I used fresh mozzarella that I shredded)
Grated parmesan cheese (I used grated 4 cheese blend that had parmesan, asiago, fontina, and mozzarella)
Pepperoni, optional

Preparation: 
Preheat oven to 375, spray 2 baking sheets with cooking spray.
Meanwhile, lightly beat eggs and milk in shallow bowl. Place the bread crumbs in another shallow bowl.  Dip eggplant in the egg mixture, then in the bread crumbs and arrange in a single layer on the baking pans.  Lightly spray the eggplant with the cooking spray, season with salt & pepper & spices.  Bake for 10 minutes, flip, and bake for 10 more minutes.
Spoon sauce in the bottom of a baking dish. Top with a layer of cooked eggplant, pepperoni (if using), mozzarella cheese,  repeat. Top with mozzarella cheese and parmesan cheese.  Bake uncovered until hot and bubbly about 30 minutes.  Let stand 10 minutes before serving.

Tuesday, October 8, 2013

Rosemary Sage Burger

I've been on a burger kick lately.  Probably because they are super simple to make after working all day and french fries were on sale last week.  Perfect!  This recipe comes complete with toppings, though I'm the only one that actually used them.  (Matt used just the apples and Lyss used ketchup.)  Oh well, the apple slaw and "mayo" were delicious and definitely added to the burger!


Rosemary Sage Burger with Apple Slaw and Chive "Mayo"


Rosemary Sage Burgers

Ingredients:
Burgers:
1 Tbsp. olive oil
1 pound lean ground beef
1/2 Tbsp. rosemary
1/2 Tbsp. sage
1/4 tsp. salt
4 Hamburger buns

Chive "mayo":
1/2 cup nonfat greek yogurt
1 Tbsp. chives
Salt and pepper, to taste

Apple Slaw:
1 apple, grated
1 tsp. olive oil
1/2 tsp. lemon juice
1/8 tsp. salt

Preparation:
Combine all ingredients of burgers, except the buns, and mix well.
Form ground beef mixture into four patties.
Heat grill pan over medium heat with olive oil.
Place patties onto grill pan.  Cook about five minutes.  Flip.  Cook another 4 minutes, or until desired doneness.
Meanwhile, combine all ingredients for chive mayo, set aside.
Combine all ingredients for apple slaw, set aside.
When burgers are done, top with apple slaw and chive mayo.
Enjoy!

Recipe Adapted from Self

Friday, September 27, 2013

Beer-Battered Fish

I found a recipe for beer batter awhile back on Pinterest and thought, "Hey!  I could do that," so tonight, I did.  You could use this recipe as a base beer batter for anything you feel like cooking- onion rings, fish, chicken, green bean fries, etc... it's very yummy, plus then my vegetarian friends can get in on this!
The recipe itself was very good, though I did change it a bit, however the actual cooking of the fish was only okay.
If I had deep-fried it, everything would have been fine.  I tried to be a little healthier and pan-fried it instead.  That also probably would have been fine, except the fish was still a bit frozen, so I had to flip it more times than I intended and it kind of fell apart.  Oh well, it still tasted damn good.
I also halved the recipe and it is a good thing I did!  I coated two large pieces of cod as well as a pound of green beans in the stuff and had quite a bit leftover.  If you are cooking for a small army, perfect!

Beer Batter

Beer-Battered Fish


Beer-Battered Fish

Ingredients: 
1 cup all-purpose flour
1 tsp. salt
1 tsp. black pepper
1 tsp. paprika
1 tsp. garlic powder
1 1/8 cup beer, plus more for correct consistancy
4 large white fish filets, such as cod
Vegetable oil, for frying

Preparation:
In a medium bowl, add flour, salt, black pepper, paprika, and garlic.  Mix well.
Add beer.  Whisk.
If mixture is too dry (mine was!) add beer until the consistency of a batter.
Add about 2 Tbsp. oil to large skillet over medium-high heat.  Coat two fish in batter.  Add to pan.  Cook until golden brown on one side, flip until golden brown on the other side.  Set aside to a plate.  Cover.  Add 2 more Tbsp. oil to skillet and add battered fish.  Repeat.
Enjoy!

Recipe Adapted from Buzzle

Thursday, September 26, 2013

Mexican Turkey Burgers with Mango Salsa

Today I was going to make Thai turkey burgers, but then Alyssa came into the kitchen, saw the peanut butter out, and made a face.  I didn't have scallions anyway, so I switched my menu to Mexican turkey burgers instead; especially because the mango salsa could stay!  The Mexican burgers went over well, especially because I made up the recipe on the fly!



Mango Turkey Burger with Mango Salsa
I went bun-less to cut some carbs, but it's a burger of course, use a bun if you want!

Mexican Turkey Burgers with Mango Salsa

Ingredients:
Burgers:
1 Tbsp. vegetable oil
1 pound lean ground turkey (93/7)
1 small onion, chopped
1/2 cup chopped fresh cilantro
1/2 cup panko breadcrumbs
1 egg

Mango Salsa:
1 mango, cubed
1 garlic clove, minced
1/4 cup chopped fresh cilantro
The juice of 1 lime
Salt and Pepper to taste

Preparation:
Combine all the ingredients for the hamburgers in a large bowl.  Heat oil over medium heat.  Shape burgers into 4 patties.  Cook on one side for 4-5 minutes.  Meanwhile, combine all mango salsa ingredients in medium bowl.  Flip burgers.  Cook 3-4 minutes, or until cooked through.  Serve with mango salsa spooned over top.

Recipe Adapted from Chocolate Broccoli

Sunday, September 22, 2013

Pork and Apples

This dish ended up really yummy. I will say that it was a tad on the dry side, however, I used individual pork chops rather than a loin, so I'm going to chalk it up to that.  The flavor ended up being delicious though, and that's what counts, right??


Pork and Apples


Pork and Apples

Ingredients:
1 pork loin, (24 oz.)
1 large onion, sliced
1 large apple, sliced
1/2 cup white wine
3/4 cup chicken stock
3 Tbsp. apple butter, divided
1/2 tsp. basil
1/2 tsp. rosemary
1 Tbsp. olive oil
1 Tbsp. flour

Preparation:
In a heavy pot or dutch oven with tight-fitting lid, brown pork in oil for about 10 minutes.
After turning pork, add sliced onions.
Add wine, chicken stock, 2 Tbsp. apple butter, basil, and rosemary.  Turn heat to low, cover, and braise for 45 minutes.
Slice apples, about the same size as the onions. Add to pot.
Cover and cook for 30-40 minutes longer.
Remove pork, onions, and apple to a bowl; cover to keep warm.
Turn heat up to medium and add flour and remaining Tbsp. of apple butter.  Reduce until slightly thickened, about 2 minutes.
Slice pork and serve with sauce.
Enjoy!

Recipe Adapted from Thyme for Cooking, the Blog

Monday, September 16, 2013

Italian One Pot Dinner

This dinner is great.  It took me about 20 minutes from start to finish, which is great after working all day!  I'm sure Matt's favorite part about this dinner was that he only had to clean one pot!  Literally everything in this dish is thrown into a pot and cooks for about 10 minutes.  Excellent!


Italian One Pot Dinner


Italian One Pot Dinner

Ingredients:
2 cups chicken broth (or vegetable to make it vegetarian)
2 Tbsp. olive oil
10 oz. fettuccine (I used spinach fettuccine, but you can use regular or whole wheat)
1 box frozen chopped spinach, thawed
1 (28 oz.) can diced tomatoes, undrained!
1 medium onion, chopped
4 cloves garlic, minced
1/2 Tbsp. dried basil
1/2 Tbsp. dried oregano
1/4 tsp. red pepper flakes
2 oz. asiago cheese, optional

Preparation: 
Over high heat, add all ingredients to pot, making sure to break fettuccine up, so it can be easily submerged.
Make sure all ingredients are submerged, place a lid on top of pot.  Allow liquid to come to a rolling boil, then remove lid and turn the heat to medium.
Allow for boiling to continue, without lid, for 10 minutes, stirring every few minutes.
After 10 minutes, remove from heat and sprinkle each portion with fresh asiago cheese.
Enjoy!

Recipe Adapted from Budget Bytes

Sunday, September 15, 2013

Chicken and Avocado Enchiladas

Another post about enchiladas?  Does this girl eat anything else?  If I had it my way, I really wouldn't.  I think Matt might get sick of them though.  However, he has put up with them twice in the past two weeks as well as a casserole version.  Delicious!  In this version, we lightened things up and used a fresh avocado sauce!  (Alyssa came into the kitchen and asked why the sauce was green, once I told her it was avocados though, it was fine.)
I'm always a little wary using different sauces on my enchiladas, I like them with red chile sauce, or my favorite way, with tomatillo sauce.  However, these turned out wonderfully!  This sauce is rockin'.  I would eat this on everything.  For real.  If you don't make the enchiladas, at least make the sauce.  (I tore up a tortilla to dunk in the sauce before I rolled them all out just so I wouldn't feel gross about eating the sauce with a spoon.)

Chicken and Avocado Enchiladas

Chicken and Avocado Enchiladas

Ingredients:
For the Enchilada:
3 Tbsp. olive oil, divided
1 medium white onion, thinly sliced
2 small poblano peppers, stemmed, deseeded, and thinly sliced
1 jalapeno, stemmed, deseeded, and thinly sliced
8 10'' flour tortillas (You can also use corn to make these gluten-free, but Matt won't eat them, so flour it is)
2 chicken breasts
2 tsp. taco seasoning
2-3 cups Monterrey Jack Cheese, shredded
Optional: fresh cilantro, sour cream, shredded cheese, for garnish

For the Avocado Sauce:
2 Tbsp. butter
2 Tbsp. flour
2 cups chicken broth
3/4 cup sour cream
2 tsp. taco seasoning
2 avocados, peeled and pitted
3/4 cup fresh cilantro
2 tsp. lime juice

Preparation:
For the enchiladas:
Preheat the oven to 375 degrees. Grease a 9x13 baking dish.
Prepare the avocado sauce, as described below.
In a large skillet, heat 1 Tbsp. olive oil over medium-high heat.  Rub both sides of chicken breasts with taco seasoning.  Add to skillet.  Cover.  Cook on first side 9 minutes, flip, cook an additional 4-5 minutes.
In the same skillet, heat remaining olive oil over medium-high heat.  Add onion, poblano, and jalapeno and saute for 5-6 minutes, or until the onions are translucent.  Remove from heat.
To assemble the enchiladas, place tortilla on a flat surface.  Spread a spoonful of avocado sauce in the middle of the tortilla.  Scoop even amounts of vegetables, chicken, and cheese.  Carefully roll the tortilla and place it seam side down in the baking dish.  Repeat with all tortillas.  Drizzle the top with about half of the remaining sauce.
Cover the dish with foil and bake for 20 minutes.
Remove from oven.  Top each enchilada with avocado sauce.  You can also garnish with fresh cilantro, cheese, and sour cream.

For the avocado sauce:
Melt the butter in a skillet over medium-high heat.  Add the flour, whisking until golden and bubbly, about 2 minutes.  Slowly whisk the broth into the flour mixture.  Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.  Stir in sour cream and taco seasoning, whisking to remove any lumps.  Remove from heat and transfer to a food processor or blender.  Add avocados, cilantro, and lime juice.  Pulse until well-blended.

Recipe Adapted from Gimme Some Oven

Saturday, September 14, 2013

Enchilada Casserole

If you have ever visited my blog before, I'm sure you realize by now that Mexican food is my favorite food.  So, now that the cool fall weather is here, I can finalize make casseroles!  Hooray!
Of course, it wouldn't be my blog without me missing some ingredient, so right before I started cooking, I realized I didn't have any cheese!  What is a casserole without cheese!?  Oh well, I can attest that this is still quite delicious, despite the lack of cheese.  Plus, now that I have scheduled two wedding dress appointments, it's probably a good thing we didn't have any cheese.

Enchilada Casserole


Enchilada Casserole

Ingredients:
1 pound ground beef
1 tsp. chili powder
1/2 tsp. cumin
5 oz. cream cheese
1/4 cup sour cream
1 (10 oz.) can enchilada sauce
1 (10 oz.) can diced tomatoes with green chiles
1 (14.5 oz.) can corn, drained
6 oz. egg noodles
Salt & Pepper, to taste

Preparation:
Preheat oven to 350.
Cook egg noodles according to package directions.  Drain.  Set aside.
In a large skillet, brown ground beef and drain fat.  Add chili powder, cumin, salt, and pepper.
Add cream cheese until melted and combined.
Put noodles back into large pot you cooked them in.  Add sour cream, enchilada sauce, corn, and tomatoes.  Add meat mixture.  Stir to combine.
Pour mixture into a casserole dish.
Bake 15 minutes.
Enjoy!

Recipe Adapted from Table for Two

Tuesday, September 10, 2013

Beer-Glazed Beans

I have been eating beans wrong for years.  I have been using them as a side, to get some extra protein, and cut out the bad carbs.  NO!  I found this recipe the other day, and thought they sounded good.  Wrong, they were delicious!  I cooked some kielbasa in beer as the meat in my dish, and it ended up taking a second seat to the beans!
*Disclaimer, this dish is supposed to be made with black beans, which I think are probably the best choice, however, I only had kidney beans, so that's what I used.

Beer-Glazed Beans



Beer-Glazed Beans

Ingredients:
2 Tbsp. olive oil
1 Tbsp. onion flakes
1 clove garlic, minced
1 cup beer (I used Labatt's)
2 cans beans (black were suggested, but I used kidney)
1 Tbsp. chili powder
1 Tbsp. honey
Salt and Pepper, to taste

Preparation:
Place a skillet over medium-high heat.
Add the garlic, cook for about one minute.
Add the remaining ingredients, along with the salt and pepper.
Bring to a slow boil and cook until liquid is slightly reduced, about 15 minutes.
Enjoy!

Recipe Adapted from How To Cook Everything by: Mark Bittman

Monday, September 9, 2013

Green Chicken Chili

So, I just started my job this week, which means I won't get paid until next week, which means I was looking for a meal that I could make with only the ingredients I already had on hand.  This one fit the bill!  (It actually called for some things I didn't have, but I got creative.)  My only complaint was that there were so few leftovers!

Green Chicken Chili


Green Chicken Chili

Ingredients:
2 chicken quarters, skin removed
2 cans (15.5 oz) cannellini beans, drained
1 can (15.5 oz) whole kernel corn, drained
1 jar salsa verde
1 can (4.5 oz) chopped green chiles
2 garlic cloves, diced
2 tsp. chopped onion
1 1/2 tsp. cumin
1/2 tsp. salt

Preparation:
Put chicken in bottom of crock pot.  Add beans and corn. 
Mix salsa, chiles, garlic, onion, cumin, and salt in a medium bowl.  Pour over top. 
Cover and cook on low 8-10 hours.  Remove chicken and shred, discarding any bones.  
Return meat to crock pot.  Stir. 
Top with sour cream, fresh cilantro, shredded cheese, avocado
Enjoy! 

Recipe Adapted from The Woman's Day Everyday Cookbook

Wednesday, September 4, 2013

Ham and Pepper Casserole

Tonight's dinner was supposed to be a Denver omelette.  However, when I opened up the egg carton, there were only three eggs!  The ham was already out of the freezer, and I had already bought a green pepper for the omelette.  Hence, this casserole was born!

Ham and Pepper Casserole

Look at that ooze!


Update: Matt ate half the pan!

Ham and Pepper Casserole

Ingredients:
3 cups cooked ham, cubed (I used ham steaks, but feel free to use leftovers!)
1 green pepper, cubed
1 8 ounce package cream cheese
1 cup milk
6 ounces egg noodles
1 Tbsp. chopped onion
1/2 Tbsp. garlic powder
1/2 Tbsp. parsley
1/2 cup cheddar cheese, shredded
1/2 cup french fried onions

Preparation:
Preheat oven to 350.
Prepare egg noodles according to package directions.  Drain.
Melt down cream cheese and milk in a saucepan over medium heat.  Whisk until smooth.
Combine all ingredients  except for cheddar cheese and french fried onions in a greased casserole dish.
Mix well.
Top with cheddar cheese and french fried onions.
Bake for 20-30 minutes, or until top is bubbling.
Let set for 5 minutes.
Enjoy!



Tuesday, September 3, 2013

Onion Pizza

Cooking for my sister, Alyssa isn't always easy.  You would think I would be safe with pizza... nope!  She only likes either cheese or onion pizza, while I would prefer onions along with some sausage and peppers.  Oh well, onion pizza it is!
I was just going to make pizza and that was going to be dinner, however I decided last minute I really wanted wings!  Our normal pizza place wasn't open because of labor day weekend, so we were really scrambling!  Finally, we found a place that was open and that delivered and was cheap!  Hooray!

Onion Pizza
Onion Pizza*

Ingredients:

For the dough:
3/4 cup lukewarm water
2 Tbsp. vegetable oil
2 cups flour
1/2 tsp. sugar
1/2 tsp. salt
1 packet yeast

Toppings:

1/2 cup marinara sauce
1 cup fresh mozzarella, or whatever cheese you would like
Garlic Powder, to taste
1 onion, diced
Whatever other ingredients you like on your pizza!

Preparation: 

For the dough:
Add water and vegetable oil to bread machine.
Top with flour, sugar, and salt.
Tap the sides of the bread pan to evenly spread the dry ingredients.
Make a small well in the center of the pan.  Put yeast in well.
Program bread machine to dough.
Hang out for an hour and a half.
Once dough is finished, flour countertop and hands.  Remove dough from bread machine and knead for about one minute.  Let rise for fifteen minutes.
Roll out dough to fit onto pizza stone or whatever pan you will be using.  Rest for 25 minutes.

For the pizza:
Preheat oven to 425.
After rolling out the dough, and waiting for the dough to rise again, saute onions over medium heat until slightly translucent.
Once dough is ready, transfer to pizza stone or pan.
Spread marinara sauce over dough.
Top with cheese and onions.
Sprinkle garlic powder over crust.
Bake for 20-25 minutes.
Let rest 5 minutes before cutting.
Enjoy!


*This recipe is intended to be made in a bread machine.  Of course you can always buy pre-made dough instead of making it from scratch.

Monday, September 2, 2013

Salisbury Steak

Have you ever eaten salisbury steak not out of a box or in a school cafeteria?  Me either.  Well, until today.  I found this recipe in my trusty Comfort Food cookbook and didn't know what to make of it.  After reading the ingredients, it sounded tasty and pretty easy!
I did have to fix the recipe a bit though, there was no binding ingredient in the meat, so I added one which should work much better!  Also, as a disclaimer, this doesn't have the thick sauce that normal salisbury steak has... though it is delicious!


Salisbury Steak


Salisbury Steak

Ingredients:
2 Tbsp. vegetable oil
1 large onion, thinly sliced
1 pound ground beef
1 egg
1 1/2 pounds ground beef
1 egg
1/2 cup seasoned Italian breadcrumbs
Salt and Pepper, to taste
1/2 cup red wine

Preparation: 
Heat the oil in a large skillet over medium heat.
Cook onions until soft, remove from skillet.
Mix meat, egg, breadcrumbs, salt, and pepper in a bowl.
Roll to form patties.  (The recipe suggests to make three 1/2 pound patties, however I made 6 smaller ones.)
Place in skillet.  Cook 5 minutes on one side.  Flip.  Cook an additional 3 minutes.
Remove from skillet.
Place onions back in skillet.  Add red wine.  Bring to a boil.  Cook one minute, or until slightly thick.
To eat, spoon sauce and onions over steak.
Enjoy!
(I served this with a side of stuffing and caprese salad!)

Recipe Adapted from Comfort Food

Sunday, September 1, 2013

Crockpot Enchiladas

Today my friend Siobhan came over for dinner, so we had to tweak the menu to go vegetarian.  Easy!  I found this recipe for vegetarian crockpot enchiladas, and they were a hit!  (Matt and Alyssa both had seconds!)  I like this recipe also because you can easily substitute the soy crumbles for ground beef if you want meat!


Crockpot Enchiladas
So this picture, is terrible, but mostly because I ate my first one so fast I forgot to take a picture and they were a little tougher to get out of the bottom of the pot!

Crockpot Enchiladas

Ingredients:
1 pound soy crumbles (I used Morning Star) or ground beef
1 14 oz. can diced tomatoes with mild green chiles, drained
1 14 oz. can sweet corn, drained
1 large white onion, diced
1 tsp. chili powder
1 tsp. paprika
1/4 tsp. black pepper
1/2 tsp. Adobo seasoning
1 Tbsp. + 1 tsp. taco seasoning
1 28 oz. can enchilada sauce (I used red, but only because I couldn't find green)
2 1/2 cups cheddar cheese, shredded
8 10'' tortillas
Tomatoes, diced, optional
Sour Cream, optional

Preparation: 
In a large skillet, brown crumbles, corn, 1/2 the diced onion, tomatoes, and all of the seasonings.
Spray Pam in crockpot.
Pour 1 cup enchilada sauce in the bottom of the crockpot.
Scoop 3 Tbsp. of mixture in tortilla, top with 1 Tbsp. of cheese.  Roll up and place in bottom of crockpot.  Repeat until you have one layer.  (I fit 4 in the bottom of mine.)
Pour one cup of enchilada sauce and one cup of cheese over first layer.
Repeat filling tortillas.
Repeat layer of enchilada sauce and cheese.
Top with remaining onions.
Cook for 2-4 hours on high.
Top with fresh tomatoes and sour cream, if desired.
Enjoy!

Recipe Adapted from Miss Foodie Fash

Friday, August 30, 2013

Summertime Macaroni and Cheese

What says summer more than hotdogs?  I really was in the mood the some hotdogs today, but macaroni and cheese was already on the menu.  So, why not both?  I didn't see a reason why not!
Also, it's been really hot here in Philly, so this is for stovetop, but if it's cooler where you are, feel free to throw it in the oven!



Summertime Macaroni and Cheese


Summertime Macaroni and Cheese

Ingredients
1 pound hotdogs, sliced
1 onion, diced
2 Tbsp. butter
8 ounces shell macaroni
2 cups milk (I used skim)
3 Tbsp. flour
1/2 tsp. black pepper
1 Tbsp. ground mustard
2 cups sharp cheddar cheese
1 cup canned french fried onions, optional
1/2 cup fresh tomatoes, diced, optional

Preparation
If you plan to use the french fried onions, preheat broiler, if it's too hot, that's fine too.
In a large pot, cook pasta according to directions.  Drain.
Meanwhile, in a large skillet, saute butter and onions over medium heat.  After about one minute, add in hotdogs. Cook until onions are translucent.  Set aside.
Using the same skillet, combine milk, flour, pepper, and mustard, whisking constantly.  Cook for about four minutes, or until thick.  Remove from heat and whisk in cheese.
Combine cheese mixture, pasta, and hotdog mixture in large pot.  Mix well.
*If putting macaroni and cheese in the oven, transfer to casserole dish and top with french fried onions. Broil 3-4 minutes.
Top with fresh tomatoes if using.
Enjoy!

Recipe Adapted from Cooking Light

Thursday, August 29, 2013

Chicken Salad

The other day I made Crockpot Cheesy Chicken and Rice and the original recipe called for four chicken breasts, however only three fit in the bottom of my crockpot and then I had the issue of an unthawed chicken breast in my fridge.  Hence, chicken salad!  I really wanted to make a healthy alternative to the normally mayonnaise-heavy dish so I subbed in Greek yogurt and fat-free mayonnaise.
I also wanted to add in grapes and apples, but I was cooking for my sister, meaning nope!  I just threw them into my salad instead!


Chicken Salad


Chicken Salad 

Ingredients:
1 chicken breast, cooked and cubed (or 1 cup rotisserie chicken)
1/4 cup fat free plain greek yogurt
1 1/2 Tbsp. fat-free mayonnaise (you can add more if you like, I like mine on the drier side)
1 tsp. onion flakes
Salt and Pepper to taste
1/4 cup red seedless grapes, halved
1/4 cup granny smith apple, julienned

Preparation:
Mix all ingredients together.
Serve on either a nice roll or over some lettuce for a yummy salad.
Enjoy!

Recipe Adapted from Familyfeatures.com

Wednesday, August 28, 2013

Taco Skillet Casserole

Don't let the name fool you, this is basically nachos for dinner.  I found this recipe in an old Culinary Arts Institute and have made it easier and a little healthier.  (But not too healthy... I just said this is nachos for dinner right?)
My favorite part of this dish is that you can basically add whatever you want AND it uses up all those chip crumbs in the bottom of the bag.  Yay!

Taco Skillet Casserole


Taco Skillet Casserole

Ingredients
1 pound ground beef*
1 small onion, chopped
1 clove garlic, minced
1/2 green pepper, chopped
1 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
2 cups enchilada sauce (I used red)
1 1/2 cups tortilla chips, crumbled (or the crumbs from the bottom of the bag)
1 cup cheddar cheese, shredded
1 tomato, chopped
Shredded Lettuce
Sour Cream or Plain Greek Yogurt

Preparation
In a large skillet, brown ground beef over medium heat.  Drain except for 1 tsp. oil.
Add garlic, onion, and pepper.
Cook for 5 minutes, or until pepper is slightly soft.
Add pepper, salt, chili powder, and enchilada sauce.
Cook for 10 minutes.
Add tomato, tortilla chips, and cheese.
Cook for another 5 minutes, or until everything is coated.
Spoon mixture on plate and top with lettuce and sour cream.
Enjoy!

*This recipe can easily be made vegetarian by using soy crumbles instead of ground beef

Recipe Adapted from The Culinary Arts Institute Cookbook

Tuesday, August 27, 2013

Crockpot Cheesy Chicken and Rice

I needed a Crockpot meal for today because Alyssa, Matt, and I wandered around the city today and also because it's too hot to turn on the oven!  I wanted a chicken dish and also needed something that I didn't have to buy any ingredients for, this fit the bill!  My only complaint was that it was quite rich, so for summertime dining, I would add some chicken stock to make the sauce less rich and add some additional veggies... green beans would be great!

Crockpot Cheesy Chicken and Rice


The picture kind of makes it look like a big pile of mush, but it was super yummy!

Crockpot Cheesy Chicken and Rice

Ingredients:
3 chicken breasts
1 can condensed cream of chicken soup (you can use cream of whatever you want)
2 medium white onions, chopped
1 can sweet corn, drained
1 box yellow rice, prepared as per directions on box
1 cup colby jack cheese, shredded
1 box frozen green beans, optional

Preparation:
Place the chicken in the bottom of the crockpot.
Place onions on top.
Top with cream soup.
Cook on low 7-8 hours or on high 3-4 hours
When ready for dinner, add corn, rice, and cheese. (Also, can add green beans at this point, make sure they're cooked according to the package directions)
Stir together, shredding the chicken as you stir. (Best done with a BBQ fork.)
Enjoy!

Recipe Adapted from Southernplate.com

Saturday, August 24, 2013

Stuffed Cheeseburgers and Homemade Pickles

My parents were in town to visit yesterday so we went to Victor Cafe, where the waiters and waitresses sing arias in between serving our food.  Matt and I didn't tell them anything until they actually started singing, they were so surprised!
Today they went with my sister, Alyssa, to her orientation and left afterwards.  I cooked dinner for Matt and Alyssa tonight, hamburgers and homemade pickles!  


Look how healthy I was, no bun! 

Stuffed Cheeseburgers

Ingredients: 
1 pound ground beef
1 packet beef boullion
1 Tbsp. chopped dried onion
2 Tbsp. water
3/4 cup shredded cheddar cheese
1 Tbsp. olive oil
*You can really stuff your burgers with what you want, including relish, any kind of cheese, onions, etc.

Preparation:
Mix all ingredients together in a large bowl. 
Shape into patties, about the size of your palm.
Press your thumb into the center of each burger to make a small hole.
Heat large pan over medium heat.
Place olive oil in pan. 
When hot, add burger patties.
Cook 3-4 minutes.
Flip, cook 2-3 minutes on the other side, depending on how well-done you want them. (This will give you medium.
I used two tomato slices instead of buns, but you can top with what you like.
Enjoy!

Recipe Adapted from Comfort Food

Homemade Pickles

Ingredients: 
1/3 cup water
1/4 cup apple cider vinegar
1 tsp. sugar
1 tsp. dill weed
1 garlic clove, minced
1 cucumber, sliced thinly

Preparation:
Heat all ingredients, except cucumber, in medium sauce pan until boiling.  
Remove from heat and add cucumber.
Let sit for about a half an hour, stirring occasionally. 
Enjoy! 

Recipe Adapted from Cooking Light

Thursday, August 22, 2013

Zucchini Frittata

It is hot in Philly.  I thought fall was here, and than, boom!  90 degrees and lots of humidity.  I needed a light meal for dinner that also used up some of the zucchini from my uncle's garden.  Zucchini Frittata it was!
Now, the issue of whether or not to turn the oven on... no!  Usually, frittatas are put in the oven which helps them cook rather like a pie.  However, I cooked mine on the stovetop and I now know why frittatas are cooked in the oven, it looks gross (but it tasted good!)

Zucchini "Frittata" 



Zucchini Frittata

Ingredients:
2 Tbsp. olive oil
1 large zucchini, sliced 1/2 inch thick
1 medium onion, diced
1 small tomato, diced
1 clove garlic, minced
1/2 cup crumbled feta cheese
6 eggs
1/2 Tbsp. parsley, or 1/4 cup fresh parsley, minced
Salt, to taste
Pepper, to taste

Preparation: 
Pour olive oil into large skillet over medium heat.
Add onion and garlic to skillet.  Saute for one minute.
Add zucchini, saute until slightly mushy, 6-8 minutes.
Meanwhile, crack eggs into bowl with parsley, salt, and pepper.  Whisk.
Once zucchini is cooked, add eggs, tomatoes, and feta.
Allow to cook, 3 minutes, or until set.
Now comes the tricky part, flip!
Mine turned scrambled at this point, but hopefully yours won't.
Also, at this point, you could have turned on the broiler and broiled the frittata for 2-3 minutes, however it's too hot!
Cook until golden brownish.
Serve with whole wheat toast
Enjoy!

Tuesday, August 20, 2013

Guacamole Grilled Cheese

I'm a sucker for anything Mexican and if it has guacamole on it, bring me two.  So, for dinner tonight I looked at my ingredients and came up with this.  I'm sure I'm not the first person to put guacamole on a grilled cheese, but damn, it was delicious!

Guacamole Grilled Cheese 
Guacamole Grilled Cheese

Ingredients:
4 slices whole wheat bread
3/4 cup shredded cheese (I used a combination of smoked gruyere, extra sharp cheddar, and colby jack because that's what I had on hand)
1/2 small white onion, chopped
1 avocado
1/2 small tomato, chopped
1 garlic clove, minced
2 Tbsp. + 1/2 Tbsp. Butter, divided
Juice of 1 lime

Preparation:
Place medium frying pan over medium heat.  Add 1/2 Tbsp. butter and add white onions.  Saute 2-3 minutes, or until translucent.
While onions are cooking, combine avocado, tomato, garlic, and lime juice in small bowl.  Once onions are done, add onions to guacamole.
Spread butter on one side of each slice of bread.
Place one slice of bread, butter side down on frying pan.  Top with cheese. Spread guacamole on other slice of bread (dry side.)  Top sandwich with guacamole side down.
Turn sandwich over, once golden brown, about a minute and a half.
Cook on the other side until golden brown.  Repeat with other sandwich, or if you used a large enough frying pan, you're done!
Enjoy!