Artichokes with Bread Crumb Stuffing

This was the only way that I would eat artichokes growing up.  Melt butter for a decadent dipping sauce.

Ingredients
2/3 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon garlic powder
Whole Artichokes (approx. 3 for this recipe)

Preparation

1. Mix bread crumbs, cheese, and garlic powder.
2. Snip off tips of artichoke leaves and cut bottom so the artichoke can sit stem side down
3. Rinse with water, pouring into petals, shake.
4. Fill leaves with bread crumb mixture
5. Cover in pot on steamer rack, steam for 45 minutes.
6. Serve with melted butter

Garic Mashed Red Potatoes

I found this recipe making dinner in college of Fillet Mignon, Asparagus, and potatoes.  The recipe only makes one serving, so increase based on number of people or servings necessary.

Ingredients
1/2  pound  small red potatoes, quartered
1  teaspoon  butter
1  garlic clove, minced
3  tablespoons  fat-free milk
1/8  teaspoon  salt

Preparation

1. Place potatoes in a small saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 13 minutes or until tender. Drain.
2. Combine butter and minced garlic in a medium microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. 
3. Add potatoes, milk, and salt. Mash mixture with a potato masher or fork to desired consistency.

Green Beans and Mushrooms

Ingredients
1/2 pound mushrooms, sliced with stems removed
1 pound string beans
1/2 stick butter
Salt, pepper, garlic salt

Preparation

1. Cut string beans French style (cut off ends at an angle)
2. Melt butter in large pan, saute mushrooms lightly
3. Add beans, cover to steam.
4. Add salt, pepper, and garlic salt to taste.

Steamed Carrots with Garlic -Ginger Butter

Ingredients
2 garlic cloves, minced
1 pound baby carrots with tops, peeled
1 tablespoon butter
1 teaspoon minced peeled fresh ginger
1 tablespoon chopped fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt

Preparation

1. Prepare garlic, let stand 10 minutes
2. Steam carrots, covered, 10 minutes or until tender.
3. Heat butter in large nonstick skillet over medium heat.
4. Add garlic to pan; cook one minute, stirring constantly
5. Remove from heat, stir in carrots, cilantro and remaining ingredients.

Stir Fried Broccoli

Ingredients
3-4 cups cut broccoli
Boiling salted water
1 tablespoon olive oil
1-2 teaspoons finely chopped fresh ginger
1-2 cloves garlic, minced
1 tablespoon water
1 teaspoon sugar
1/2 teaspoon salt

Preparation

1. To precook broccoli, drop into a large quantity of rapidly boiling salted water and cook until just tender when pierced with a fork (3-4 minutes).
2. Drain broccoli and cool quickly with cold water, drain it again and set aside.
3. Before starting to cook, prepare all remaining ingredients and have them within reach of your range.
4. Heat a 10 inch or larger frying pan or wok over high heat, then put in oil.
5. As soon as oil is hot enough to ripple when the pan is tipped, add ginger and garlic; quickly stir with a spatula until browning starts (about 30 seconds).
6. Put in the broccoli, water, sugar, and salt
7. Keep turning with a spatula until heated through (about 1-2 minutes).
8. Turn out onto a warm serving dish. 

Spanish Rice

Dad's recipe...I'm still working on perfecting it to taste just like his, but have not yet been successful.  The goal for this is patience...

Ingredients
1 1/2 cups long grain rice, uncooked
1/4 cup Canola or vegetable oil.
1 medium Spanish/yellow onion, finely diced
2 cups frozen peas and carrots (no corn)
3 1/4 cups chicken broth
1/2 cup tomato sauce
1/2 teaspoon salt
3/4 teaspoon garlic powder

Preparation

1. Using a 3 quart saucepan, brown the rice in the oil.
2. Add onion to rice and saute for 1-2 minutes.  
3. Add remaining ingredients and bring to boil while stirring.
4. Lower heat and cover saucepan.
5. Simmer for 22 minutes, remove from burner and let stand, covered for 5 minutes before serving.

Maraconi Salad

Great summer salad.  Perfect for picnics, pot lucks, and with any kind of grilling.  Makes a lot, but it's so good I could eat the whole thing.

Ingredients
1 pound salad macaroni, cooked and rinsed under cold water
3/4 cup dices celery
2 small cans sliced black olives (I always add more)
6 hard boiled eggs - diced (prepare enough ahead of time that the eggs are cold
1 cup chopped green onions (whole onion and stem)
1 cup mayonnaise (add more to liking, and after it has been refrigerated for a few days to re-moisten)
Salt, pepper, and garlic to taste

Preparation

1. Cook macaroni ahead of time and allow to sit in refrigerator to cool.
2. Combine all ingredients and season to taste.
3. Try to add mayonnaise as close to serving as possible.
4. Keep refrigerated.

Albondigas

This is a Mexican meatball soup that my dad always made when I got sick.  Much better than boring old chicken soup.  It makes a ton, so freeze half of it in individual servings.

Ingredients
2 pounds lean ground beef
2 eggs
1 tablespoon oregano
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt
1 small onion, finely chopped
1/2 cup uncooked rice
2 bay leaves
1/2 teaspoon cumin
1 (8 oz) can tomato sauce
5 medium carrots, diced
Salt, pepper, garlic powder
Flour tortillas

Preparation

1. Mix beef through rice together with hands.  Make 1 inch meatballs
2. Boil water, approx. 6 cups.  Put meatballs in boiling water with bay leaves and cumin.
3. Simmer 1/2 hour, then skim fat.
4. Add tomato sauce and carrots 
5. Season broth with salt, pepper and garlic powder
6. Simmer 10 more minutes
7. Serve with tortillas.
   

California Fiesta Dip

This is our family's twist on the traditional 7 layer dip.  The avocado mixture and the sour cream mixture make this stand out from the bland taste of a lot of 7 layer dips.  It is my staple appetizer/potluck dish and it gets rave reviews every time.  I have the recipe committed to memory, but I figured it's definitely a family favorite and worthy of publication.

Ingredients
3 medium sized avocados
2 table spoons lemon (or lime) juice
1/2 teaspoon salt
1/4 teaspoon pepper
8 oz. sour cream
1/2 cup mayonnaise
1/2 package of taco seasoning mix (McCormick's, NOT French's)
3 (8 oz) cans of refried beans (any type is ok)
1 large bunch green onions, sliced
3 medium sized tomatoes, seeded and chopped
Sliced black olives (As many as you want.  The recipe calls for a 4 oz. can, but I love olives, so I go for the biggest can of sliced olives)
Approx. 8 ounces cheddar cheese, or to desired cheesiness

Preparation

1. In a small bowl, mash avocado, juice, salt and pepper (you can add garlic powder if desired).
2. In a separate bowl, combine sour cream, mayonnaise, and taco seasoning mix and stir until smooth.
3. Spread bean dip on a large shallow serving platter, pushing up on sides to form thicker border at edge of platter.
4. Top with avocado mixture, spreading to pushed up area of bean dip.  Push avocado mixture up against the bean dip to form a border of bean dip and avocado.
5. Top with sour cream mixture, forming border as with beans and avocado.
6. Sprinkle center of sour cream mixture with chopped tomatoes, olives, and onions.  Cover with grated cheese.
7. Serve with tortilla chips.

**To make this more of a meal, you can get ground beef, cook with the other 1/2 of the taco seasoning packet, and layer above the sour cream mixture and before tomatoes.

Machaca

Another of dad's recipes.  I first learned of Machaca when we would go on to Rosarito, Mexico for thanksgiving.  Half way between Rosarito and Ensenada, there was a restaurant that we called "The Half-way house".  I don't know if that's the real name of the restaurant, or if we just called it that because of it's location, but my dad and I would go there at least once during each Mexico trip.  My dad made this the last time he came up to visit me and I had leftovers for an entire week.  But it's so good that you never get tired of eating it.

Ingredients
2 pounds Flank Steak or Lean Beef Brisket
1/4 cup Canola or vegetable oil.
2 large bell peppers, green and red
2 medium size Spanish/yellow onions
3 Roma tomatoes
6 large eggs
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
Flour tortillas

Preparation

1. Preheat oven to 300*.
2. Place Steak in roasting pan and cook in oven for approx. 2 hours, or until steak is cooked well done like a pot roast
3. Remove steak from oven, let cool, then hand shred beef and set aside (can be prepared the day before and stored in the refrigerator)
4. Remove core and seeds from bell peppers and cut into 1/4 inch strips
5. Cut onions into 1/4 inch strips.
6. Coarsely chop tomatoes.  
7. Scramble eggs with salt, pepper, and garlic powder; set aside.
8. Add the shredded beef and mix well with the peppers and onions over low heat, until meat is thoroughly heated.
9. Add eggs and tomatoes; mix well.
10. Cook all ingredients together over medium high heat, stirring frequently, until the eggs are fully cooked.
11. Serve with flour tortillas, salsa, sour cream, guacamole, pinto beans, or Spanish rice (recipe in another blog post)
12. In a large non-stick skillet or frying pan, saute the peppers and onions in oil until tender but firm 

Stacked Chicken Enchiladas

These towers are huge and the recipe serves more than the estimated 8 servings (each serving 1/4 stack).  I recommend only making a 1/2 recipe at a time unless you have a huge group.  They are also quite messy because of the sauce.

Ingredients
1  cup  chopped onion
1  tablespoon  olive oil
1  can (28 oz.) red chili sauce, divided
1/2  cup  pine nuts
1/4  cup  golden raisins
1/4  teaspoon  cinnamon
1/4  teaspoon  ground allspice
1  tablespoon  finely chopped canned chipotle chilies in adobo sauce, plus 2 tsp. sauce (see Notes)
1  tablespoon  tomato paste
1  tablespoon  firmly packed light brown sugar
1  tablespoon  white wine vinegar
3 3/4  cups  shredded white and/or dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken)
12  corn tortillas (6 in. wide; see Notes)
3  cups  coarsely shredded jack cheese
2  radishes, halved and thinly sliced
3  tablespoons  fresh lime juice
1/4  cup  extra-virgin olive oil
5  to 6 cups very thinly sliced green cabbage (see Notes)
1/4  cup  coarsely chopped fresh cilantro
Salt and freshly ground black pepper
Preparation

1. Preheat oven to 375°. In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened, about 5 minutes.
2. Stir in 3/4 cup red chili sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chilies, adobo sauce, tomato paste, brown sugar, and vinegar. Add chicken, then bring mixture to a boil, stirring. Remove from heat. Pour remaining red chili sauce into a pie pan.
3. To make enchilada stacks, dip 1 tortilla in chill sauce in pie pan to coat. Place on an ovenproof dinner plate. Repeat with another tortilla on a second plate. Spread each tortilla evenly with a heaping 1/3 cup chicken mixture, then with 1/4 cup cheese.  
4. Repeat layering with 8 more tortillas, dipping them in sauce, then adding chicken mixture and cheese to make 2 stacks of 5 layers. (You'll use all the chicken but not all the cheese.) Dip the last 2 tortillas in sauce, place each, curved side down, on stack, and sprinkle with remaining cheese.
5. Bake enchiladas until hot in the center and cheese bubbles on top, 10 to 15 minutes.
6. Meanwhile, pour remaining chili sauce from the pie pan into a microwave-safe pitcher and cook in a microwave oven on full power until simmering, 1 to 2 minutes. 
7. To make the salad, stir together radishes, lime juice, and extra-virgin olive oil in a large bowl. Just before serving, stir in cabbage and cilantro. Season to taste with salt and pepper.
8. Top each enchilada with a small mound of salad and cut in thirds or quarters to serve. Offer with remaining salad and chili sauce to add to taste.

Oven Fried Chicken

I have only made this recipe once, but typing it in now is making my crave it again!  This is great served with Butter-Brown Sugar Carrots (see blog post for recipe), mashed potatoes and Le Seur Peas.

Ingredients
1  cup  low-fat buttermilk
2  large egg whites, beaten
1  cup  all-purpose flour (about 4 1/2 ounces)
1/3  cup  cornmeal
1  teaspoon  salt, divided
3/4  teaspoon  freshly ground black pepper
1/4  teaspoon  ground red pepper
2  chicken breast halves, skinned (about 1 pound)
2  chicken thighs, skinned (about 1/2 pound)
2  chicken drumsticks, skinned (about 1/2 pound)
2  tablespoons  canola oil
Cooking spray
Preparation

1. Preheat oven to 425°.
2. Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. 
3. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. 
4. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.
5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. 
6. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. 
7. Bake at 425° for 30 minutes or until chicken is done.

Black Bean and Chicken Chilaquiles

Ingredients
Cooking spray
1  cup  thinly sliced onion
5  garlic cloves, minced
2  cups  shredded cooked chicken breast
1  (15-ounce) can black beans, rinsed and drained
1  cup  fat-free, less-sodium chicken broth
1  (7 3/4-ounce) can salsa de chili fresco (such as El Pato)
15  (6-inch) corn tortillas, cut into 1-inch strips
1  cup  shredded queso blanco (about 4 ounces)

Preparation

1. Preheat oven to 450°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. 
3. Add onion; sauté 5 minutes or until lightly browned. 
4. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. 
5. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. 
6. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
7. Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. 
8. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. 
9. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. 
10. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.

Dad's Chicken Mole

All measurements are heaping...NOT level.  Again, as this is one of my dad's recipes, it makes a ton.

Sauce
Ingredients
2 (28 oz. each) cans of tomato sauce
2 (15 oz) cans/boxes of chicken broth
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon ground cinnamon
4 tablespoons creamy peanut butter
2 tablespoons powdered chocolate (for chocolate milk - dad suggests Nestle)
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon garlic powder


Preparation 

1. Mix all ingredients together and bring to a simmer in a large pot. (chicken will be added to the pot later) 
2. Simmer for 1/2 hour, stirring every 5-10 minutes so nothing sticks.
3. After 1/2 hour, taste (add seasoning if necessary - If it's bitter: chocolate/cinnamon; If it's bland: salt; If it's too mild, chili powder)

Chicken
Ingredients
8 boneless chicken breasts
1/2 teaspoon each of salt, pepper, garlic powder
Water to cover chicken

Preparation

1. Bring to a boil, then simmer for approx 1/2 hour.
2. After cooked thoroughly, remove from water and let cool off.
3. Shred chicken into 1/2 inch strips, with the grail
4. Once broken up, put into simmering mole sauce.
5. Bring to a boil, lower and simmer an additional 45 minutes.
6. Serve with flour tortillas 

Beef Stroganoff

Mom's family recipe.

Ingredients
1 pound top sirloin steak, cut into strips
1/2 yellow onion, chopped
1 can Campbell's Cream of Mushroom soup
4 oz. sour cream
Beef Bullion
Fresh mushrooms
Spinach/Egg Noodles or Rice
Le Seur Peas (in a silver can...soooooo much better than regular peas)

Preparation

1. Brown onion in butter, remove from pan
2. Saute meat strips slowly (until tender, still red), salt and pepper meat, remove from pan
3. Saute mushrooms in pan juices - remove from pan.
4. On low heat, stir soup, bullion, sour cream (heat slowly so it won't curdle or take pan off heat to add sour cream).
5. Add onions, meat, mushrooms, sprinkle in dill seed (I don't add the dill seeds)
6. Cook slowly so flavors mix together, until meat is completely cooked and tender
7. Boil noodles
8. Serve beef mixture over noodles, with Le Seur peas.

Sasuage and Peppers

During high school, after a college visit at the University of Puget Sound, I had the grand idea of being a vegetarian.  It worked well for a few weeks, but when my mom made this recipe, I broke down and haven't had any desire to try the vegetarian life style since.  Be prepared to have drooling mouths when this dinner is cooking.

Ingredients
10 Italian sweet sausages, cut into 1 inch slices
3-4 red and green bell peppers
1/2 medium yellow onion, sliced
French or sourdough sandwich rolls (this recipe probably has enough for 5 sandwiches)

Preparation

1. Fry peppers in regular oil, no salt and pepper
2. Add onion, saute until soft
3. Toast rolls
4. Put butter or mustard on rolls, fill with sausage mixture. 

Newcastle Pot Roast

Pot Roast
Ingredients
2  tablespoons  butter
12  cups  sliced onion (about 1 1/2 pounds)
Cooking spray
1  (4-pound) beef rump roast, trimmed
1 1/2  teaspoons  kosher salt
1/2  teaspoon  freshly ground black pepper
1  cup  fat-free, less-sodium beef broth
1  tablespoon  fresh thyme leaves
1  (12-ounce) bottle dark beer (such as Newcastle)
3  tablespoons  cornstarch
Potatoes:
4  cups  fat-free milk
4  pounds  baking potatoes, peeled and cubed
1  teaspoon  poppy seeds
3/4  teaspoon  kosher salt
1/2  teaspoon  freshly ground black pepper

Preparation

1. Preheat oven to 300°.
2. To prepare pot roast, melt butter in a large Dutch oven over medium-high heat. Add onion to pan; sauté 12 minutes or until almost tender. Reduce heat to medium-low; cook for 40 minutes or until onions are caramelized, stirring frequently. Transfer onions to a bowl.
3. Place pan over medium-high heat. Coat pan with cooking spray. Sprinkle roast evenly with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. 
4. Add onion mixture, broth, thyme, and beer to pan; bring to a simmer. 
5. Cover and bake at 300° for 2 hours or until tender, turning over halfway during cooking time.
6. Remove roast from pan. Cover and keep warm. 
7. Place pan over medium-high heat. Add cornstarch to pan, stirring with a whisk; bring to a boil. Cook for 1 minute, stirring constantly.

Potatoes 
Ingredients
4  cups  fat-free milk
4  pounds  baking potatoes, peeled and cubed
1  teaspoon  poppy seeds
3/4  teaspoon  kosher salt
1/2  teaspoon  freshly ground black pepper

Preparation

1. Place fat-free milk and potatoes in a large saucepan; bring to a boil. 
2. Reduce heat, and simmer 15 minutes or until tender. 
3. Mash potatoes; stir in poppy seeds, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
4. Serve Roast with potatoes and sauce. 

Pumpkin Cookies

When I was little, my mom was the leader of my girl scout troop.  She would always have a fun activity for us to do and this was the Halloween Tradition.  We would make the pumpkin cookies, then decorate the cookies as we saw fit, using cream cheese frosting, licorice, raisins, chocolate, peanut butter.  The cookies are also great in regular oatmeal cookie size.

Ingredients
2 cup flour
1 cup quick or old fashioned uncooked oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter, softened
1 cup firmly packed brown sugar
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup Libby's Solid Pack Pumpkin (in the dark brown can, not the Pumpkin Pie Filling)

Preparation

1. Preheat oven to 350*
2. Combine flour, oats, baking soda, cinnamon and salt
3. Cream butter, gradually add sugars, beating until light and fluffy.
4. Add egg and vanilla. Mix well.
5. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels of chocolate or stir in raisins (optional -- I never add them, but if you do, it's 1 cup each)
6. For pumpkin shaped cookies: Drop 1/4 cup dough onto lightly greased cookie sheet.  Spread into pumpkin shape, using a thin metal spatula...try to keep the cookie about 1/4-1/2 inch thick.  Add a bit more to form the stem.
7. For regular shaped cookies: Drop 1 inch balls on a lightly greased cookie sheet, approx. 1 inch apart.
8. Bake 20-25 minutes until cookies are firm and lightly browned (you want them to be a little moist).
9. Remove from cookie sheet, cool on racks
10. Decorate using anything edible.  Suggestions: Cream cheese frosting (on blog), peanut butter, chocolate, raisins, chocolate chips, candy corn, licorice, sprinkles.

Happy Days Aunt Chick's Pumpkin Cookies

My aunt has always made cookies at different times of the year with the Aunt Chick's cookie cutters.  She does a bunny with an Easter egg in the spring, Santa Clause in the winter.  But my favorite are the jack-o-lantern cookies.  The orange dough is so fun and festive.  Regular cookie cutters can be used with this dough, but truly consider buying the official cookie cutters at http://www.auntchicks.com/cutters.asp



Ingredients
4 1/2 cups flour
3/4 teaspoon salt
1 cup butter
1 1/2 cups sugar
3 eggs
1 teaspoon almond extract
2 teaspoons vanilla extract
Red and yellow food coloring

Preparation

1. Sift together flour and salt. 
2. Cream together butter and sugar until fluffy
3. Then add 3 eggs, beat
4. Add almond and vanilla extracts and any food coloring desired (red and yellow for pumpkin cookies). 
5. Combine mixtures and shape dough into an oval roll and wrap in waxed paper or place in plastic bag. Chill at least 2 hours.
6. Preheat oven to 350 degrees. 
7. Use a pastry canvas and covered rolling pin. Flour both lightly. Take out 1/4 or less of dough. Keep remaining dough chilled. 
8. Roll dough into 1/4 - and 3/8 - inch thickness. 
9. With floured cookie cutter, place cutter on dough and press down firmly with fingers all around edges to make sure the entire edge is cut. 
10. With spatula, lift cutter and dough. With thumb, rub cutting edge clean of dough. 
11. Then, using thumb, gently press dough into design of cutter. Be careful never to press closer than 1/4 inch of edge of cutter. 
12. Slap cutter down on table or cookie sheet, and dough will come right out. 
13. Flour cutter before cutting next cookie. 
14. Bake cookies 12 to 15 minutes. Do not allow to brown. Cool thoroughly before decorating.

***Colored Dough: If you wish to make colored dough, mix color into dough just before rolling dough in waxed paper. Colored dough should bake at only 325 degrees to help the dough retain its color.

***Cookie Decoration:
Use allspice for the eyes.
For color (green stem): add food coloring to a beaten egg white, then use a small paint brush to place color on the stem.  While stem is wet, sprinkle with green sprinkles.  For the Easter bunny cookies, use this technique to color and decorate the Easter eggs.

Carrot Cake and Cream Cheese Frosting

When I was growing up, each family member had a specific birthday cake that was made each year.  My mom had Angel Food Cake, my dad had German Chocolate, and I had Carrot Cake.  There is always extra frosting, which I would eat for days after my birthday :)

Carrot Cake
Ingredients
2 cups sugar
1 1/2 cups oil
4 eggs
2 cups flour
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
3 cups shredded carrots (about 6 medium carrots)
1 cup chopped walnuts

Preparation

1. Blend sugar and oil until moist
2. Add eggs 1 at a time, mix well
3. In a large bowl, sift together flour, salt, cinnamon, baking powder and soda
4. Add egg mixture to the flour mixture and mix until completely blended
5. Add carrots and walnuts
6. Pour into 9x13" baking pan
7. Bake at 300* for 40 minutes.
8. Let cool, then top with cream cheese frosting and sprinkle with walnuts.

Cream Cheese Frosting
Ingredients
1 teaspoon vanilla
1 8 oz. package of Philly Cream Cheese
1 1 pound box of powdered sugar
1/2 stick butter

Preparation

1. Mix all ingredients in a bowl on medium high until creamy. 

Key Lime Pie

One of the first recipes I made when I went to college.  Very easy to make, but tracking down the Key Lime Juice makes planning a necessity.

Ingredients
2 large eggs
2 large egg whites
1/2 cup Key Lime Juice (like Nellie and Joe's Famous Key West Lime Juice)
1 teaspoon grated lime rind
1 (14 oz) can fat-free sweetened condensed milk
1 (6 oz) reduced fat graham cracker crust
1 1/2 cups frozen reduced calorie whipped topping, thawed

Preparation

1. Preheat oven to 350*
2. Beat eggs and egg whites at medium speed of a mixer until well-blended. Gradually add juice, rind, and milk to egg mixture, beating until well-blended.
   Spoon mixture into crust, and bake at 350° for 20 minutes or until almost set (the center will not be firm but will set up as it chills).
   Cool pie on a wire rack. Cover loosely, and chill 4 hours. Spread whipped topping evenly over filling.

Lemonade Layer Cake

I discovered this recipe while attempting to replicate an Olive Garden dessert for my boyfriend in college.  Ended up tasting far better than the restaurant version.

 

Cake

Ingredients

1 1/3  cups  granulated sugar
6  tablespoons  butter, softened
1  tablespoon  grated lemon rind
3  tablespoons  thawed lemonade concentrate
2  teaspoons  vanilla extract
2  large eggs
2  large egg whites
2  cups  all-purpose flour
1  teaspoon  baking powder
1/2  teaspoon  salt
1/2  teaspoon  baking soda
1 1/4  cups  fat-free buttermilk
Cooking spray


Preparation

1. Preheat oven to 350°.
2. Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. 
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. 
4. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
5. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. 
6. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. 
7. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Frosting

Ingredients

2  tablespoons  butter, softened
2  teaspoons  grated lemon rind
2  teaspoons  thawed lemonade concentrate
1/2  teaspoon  vanilla extract
8  ounces  1/3-less-fat cream cheese
3 1/2  cups  powdered sugar

Preparation

1. Place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. 
2. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
3. Place 1 cake layer on a plate; spread with 1/2 cup frosting. 
4. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Thumbprints

Our family made 4 types of Christmas cookies religiously...Chocolate Crinkles, Nut Jammers, spritz cookies, and these Thumbprints.  Some recipes call for the jelly to bake with the cookies, but it's better to add the jelly after the cookies have cooled.  Also, the smaller the thumb, the better, otherwise the cookie will smash.

Basic Sugar Cookies

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon pure vanilla extract
2 cups all purpose flour
1/4 teaspoon salt

Preparation

1. In a large bowl, beat butter and sugar witha n electric mixer on high speed until light and creamy.  Beat in egg and vanilla until smooth.
2. Add flour and salt and beat on medium low speed until well blended.
3. Remove dough from the bowl and flatten into two disks.  Wrap each disk in plastic wrap or waxed paper and chil for at least 30 minutes.
4. Preheat oven to 350*
5. To make cookies, remove one disk of cough from the refrigerator.  Remove the  wrap and discard.
6. Place dough between two sheets of waxed paper. Roll into an 8-10 inch circle.
7. Remove the top sheet of waxed paper and cut into desired shapes with a cookie cuttter.
8. Place cutouts 1 inch apart on a lightly greased baking sheet.  Reroll the scraps and cut out.
9. Bake for 8-10 minutes or until golden.  Let cool on baking sheets on a wire rack.

Thumbprints

Ingredients

1 recipe Basic Sugar Cookies
1 egg, lightly beaten
1 1/2 cups finely chopped walnuts
1/4 cup currant jelly 

Preparation

1. Preheat oven to 350*
2. Prepare dough as recipe directs and chill for 10 minutes.
3. Place the beaten egg in one shallow bowl and the chopped walnuts in another.
4. Pinch off pieces of dough and roll into 1 inch bowls.
5. Roll each ball in the beaten egg and then in the chopped nuts until well coated.
6. Place 2 inches apart on lightly greased baking sheets.
7. With your thumb, make a deep indentation in each cookie.
8. Bake about 12 minutes or until golden.
9. Let cool on baking sheets on a wire rack.
10. Once cool, fill each indentation with a small spoonful of jelly.

Lemon Squares

Very easy and super addicting recipe.  Great to bring for parties, summer snacks, or anytime desserts.

Ingredients

Crust:
1/4  cup  granulated sugar
3  tablespoons  butter or stick margarine, softened
1  cup  all-purpose flour
Topping:
3  large eggs
3/4  cup  granulated sugar
2  teaspoons  grated lemon rind
1/3  cup  fresh lemon juice
3  tablespoons  all-purpose flour
1/2  teaspoon  baking powder
1/8  teaspoon  salt
                                                      2  teaspoons  powdered sugar

Preparation

1. Preheat oven to 350°.
2. Crust: beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. 
3. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. 
4. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. 
5. Gently press mixture into bottom of an 8-inch square baking pan. 
6. Bake at 350° for 15 minutes; cool on a wire rack.
7. Topping: beat eggs at medium speed until foamy. 
8. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. 
9. Pour mixture over partially baked crust. 
10. Bake at 350° for 20 to 25 minutes or until set. 
11. Cool on wire rack. Sift powdered sugar evenly over top.

Strawberry, Cucumber, Basil Salad

Wonderfully light salad to go with a heavy meal.  I found this recipe during the 2010 World Series when we made Parmesan,mushroom, bacon risotto and a spinach bacon salad.  I knew we needed something light to balance out the meal, and luckily, this is what I found!

Ingredients
4  cups  hulled strawberries, quartered (1 pound)
2  tablespoons  thinly sliced fresh basil
2  teaspoons  balsamic vinegar
1  teaspoon  sugar
2  medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 2 cups)
1  teaspoon  freshly squeezed lemon juice
1/4  teaspoon  salt
1/4  teaspoon  freshly ground black pepper

Preparation

1. Combine first 4 ingredients in a large bowl, and toss gently to coat. Cover and chill for 1 hour.
2. Combine cucumbers and juice; toss to coat. 
3. Add cucumber mixture, salt, and pepper to strawberry mixture; toss gently to combine. Serve immediately.

Double Crusted Apple Pie

I had been craving an apple pie for a few months when Cooking Light had an article full of apple pie recipes.  I only tried this one and decided that this will be my new go to recipe.  The crust is surprisingly easy to make, which will limit my usage of the Trader Joe's frozen crusts (which are quite tasty and save a ton of time if necessary).

Pie crust 

Ingredients

2 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
1/2 cup ice water
Cooking Spray

Preparation

1. Pre-heat oven to 425* 
2. Combine 2 1/2 cups flour and 1/2 teaspoon salt in a large bowl, stirring well with a whisk
3. Cut in shortening with a pastry blender until mixture resembles coarse meal.
4. Gradually add ice water; toss with a fork until flour mixture is moist.
5. Divide the dough into 2 equal portions.  Gently press each portion into a 4 inch circle on heavy duty plastic wrap. Cover an chill 30 minutes.
6. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface
7. Unwrap and place remaining portion of chilled dough on plastic wrap.
8. Cover dough with 2 additional sheets of overlapping plastic wrap.
9. Roll dough, still covered, into an 11 inch circle.  Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
10. remove top sheets of plastic wrap; fit dough, platic wrap side up, into 9-in, deep dish pie plate coated with cooking spray.  Remove plastic wrap.
11. Fill with desired filling  (See Below)
12. Repeat steps 6-9, then place second pie crust over filling, remove plastic wrap, and press edges of dough together.  Fold edges under and flute. 
13. Cut several slits in top of dough to allow steam to escape.
14. Brush top of dough with milk, sprinkle turbinado sugar evenly over dough 
15. Place plate on foil covered baking sheet
16. Bake at 425* for 10 minutes.
17. Reduce oven temperature to 350* (do not remove pie from oven), bake an additional 40 minutes or until golden.
18. Cool on wire rack.

Filling

Ingredients

10 cups thinly sliced peeled Granny Smith apple (about 3 pounds)
3/4 cup granulated sugar
1 1/2 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon chilled butter, cut into small pieces

Preparation

1. Combine apples and next 5 ingredients (through nutmeg), toss gently to coat
2. Spoon apple mixture into prepared pie plate; top with butter.

Strawberry-Almond Cream Tart

This recipe has the craziest back story of the bunch.  During my sophomore year of college, I was making a dessert for Easter at my boyfriend's house.  As I was working on this dessert, I called my mom to share my new recipe with her.  As I start to describe the recipe, my mom asks, "Is this the recipe that was on the cover of Cooking Light?"  To which I say yes...turns out my mom was making the exact same dessert, at the exact same time.  Definitely not a surprise to anyone who knows me and my mom :)

It looks prettier in a round pie dish that the recipe calls for.

Ingredients

Crust  (if you're in a hurry or just lazy, the pre-made graham cracker crusts work just fine)
36 honey graham crackers, about 9 sheets
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking Spray

Filling 
2/3 cup light cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Topping
6 cups small fresh strawberries, divided (try to get strawberries that are all the same size, or use the really large ones for the sauce)
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds

Preparation

1. Preheat oven to 350*
2. Crust: place crackers in a food processor; process until crumbly.  Add 2 tablespoons sugar, butter, and water; pulse just until moist.  Place mixture in a 9 inch round removable bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch.  Bake at 350* for 10 minutes or until lightly browned.  cook completely on a wire rack.
3. Filling: Combing cream cheese, sugar, and extracts in a medium bowl; stir until smooth.  Spread mixture evenly over bottom of tart shell.
4. Topping: place 2 cups strawberries in food processor; process until pureed.  Combine with a whisk.  Bring to a boil, stirring constantly.  Reduce heat to low; cook 1 minute. Remove glaze from heat and cool to room temperature, stirring occasionally.
5. Combine 4 cups strawberries and lemon juice; toss to coat.  Arrange berries, bottoms up, in a circular pattern over filling.  Spoon half of glaze evenly over berries (reserve remaining glaze for another use - like Almond Angle Cake and vanilla ice cream).
6. Sprinkle sliced almonds around edge.  Cover and chill 3 hours.

**For a festive Red, White, and Blue option, toss blueberries or blackberries in lemon juice and sprinkle over the top of the strawberry sauce**

Cranberry Orange Nut Bread

Way better than banana bread, zucchini bread, etc.  Whenever I make this, I definitely devour at least half of the loaf on my own.  On a sunny spring morning in Squaw in May 2010, we sliced up this bread, warmed it, put butter and sliced strawberries on top, and drank with mimosa's.  Perfect breakfast for a warm day.

Ingredients

2 cups flour
3/4 cup sugar
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter, softened
1 tablespoon orange peel, grated
3/4 cup orange juice
1 egg
1 cup cranberries, chopped
1/2 walnuts, chopped

Preparation

1. Heat oven to 350*.  Grease bottom of 9x5x3 loaf pan.
2. Mix flour, sugar, baking odder, salt, baking soda
3. Stir in butter until mixture is crumbly
4. Stir in orange peel, orange juice and egg until flour is moistened
5. Stir in cranberries and walnuts
6. Pour into loaf pan.  Bake 55-65 minutes
7. Loosen sides, remove from pan, cool on wire rack.

Nutrition Facts

Cranberry Orange Nut Bread (4 servings)

Amount per serving

Amount Per Serving
Calories 543.5		Cals from Fat 128
Total Fat		14.24 g
	Saturated Fat	2.88 g
	Polyunsaturated Fat	7.9 g
	Monounsaturated Fat	2.52 g
	Trans Fat	0 g
Cholesterol		58.6 mg
Sodium		811.99 mg
	Potassium	294.24 g
Total Carbohydrate		95.97 g
	Dietary Fiber	3.87 g
	Sugars	43.25 g
Protein		10.38 g

Peach Berry Dessert

This recipe doesn't have a fancy name, but it is my favorite dessert of all time.  One summer, at least 10 years ago, my mom and I were visiting my Aunt.  We wanted to make a fresh fruit dessert and my aunt suggested this new recipe that she hadn't tried yet.  Ever since that day, this has become a family summer staple...I am constantly awaiting the day that peaches are in season, then make this as much as possible before the peaches disappear at the grocery store. 

Ingredients

2 pounds peaches, peeled and sliced (approx. 2 cups sliced)
3/4 cups sugar (divided: 1/4 and 1/2 cups)
2 tablespoons lemon juice
1/2 teaspoon cinnamon
2 cups raspberries, rinsed and drained
1 cup flour
1/2 cup butter
1/4 teaspoon ground nutmeg

Preparation

1. Mix together peaches, 1/4 cup sugar, lemon juice and cinnamon.  Pour into 2 qt. baking dish or deep pie dish.
2. Sprinkle raspberries over peaches. 
3. In a food processor or in a bowl with a pastry knife, mix together remaining sugar, flour, butter and nutmeg until the mixture has the texture of coarse cornmeal.
4. Squeeze topping together to compact, then crumble over fruit to cover. (Leave large chunks in the topping...those are the best parts)
5. Bake in a 375* oven until bubbling in center and golden brown on top, about 45 min. 
6. Cool 10 minutes. Serve dessert hot or cold.  Top with ice cream.

Chili Con Carne

When I was in my first or second year of law school, my aunt was having a dinner party.  Her guests were friends from Norway and friends she was going to go on a walking pilgrimage through Norway with.  To show them a true American meal, she decided to serve a variety of chilies.  One was a traditional turkey chili with red beans, one was a vegetarian chili, and the last was this Chili Con Carne.  Tastes like no other chili and is perfect for a cold winter evening.

Ingredients

1 small can of chipotle chilies
1/2 cup water
3 tablespoons vegetable oil
4 ounces pork, finely chopped (chops or loin)
2 pounds of beef stew meat, cut into 1/2 inch cubes
2 large white onions, chopped (approx. 2 cups)
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregeno
1 bay leaf
 Salt
1 can (28 oz.) crushed tomatoes
2 bottles beer (Newcastle is my favorite)
1 tablespoon distilled vinegar

Optional Toppings: sour cream, avocado, cheddar cheese, green onions, tortilla chips

Preparation

1. Remove seeds from 3 or 4 individual chipotle chiles.  Set aside 
2. In a blender, puree 3 to 4 chiles, 1/2 cup of water, and canned sauce (approx. 3 tablespoons, vary for desired level of spice)
3. Heat 1 tablespoon oil in a large Dutch oven over medium high heat.  Add pork; cook until browned (approx. 3 min per side). Transfer to plate.
4. Working in batches, cook beef until browned, 3 minutes per side.  adding more oil as needed and transferring browned meat to the plate.
5. Reduce heat to medium low.  Add onion and garlic; cook until softened (approx. 6-8 minutes), stirring often.
6. Stir in cumin, oregeno, bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (add more for heat, if desired).  Cook 1 minute.  Add chile puree.  Raise heat to medium high; cook, stirring, 2 minutes.
7. Return meat to pot.  Add 2 tablespoons salt, canned tomatoes, and beer.  Bring to a boil.
8. Reduce heat to medium high.  Simmer, stirring occasionally, 1 hour, 15min.  
9. Reduce heat to medium low; simmer, stirring occassionally, until meat is tender and sauce is thick, about 30 more minutes.
10. Discard bay leaf.  Stir in vinegar.
11. Serve (very filling, so start with small portions); add toppings as desired.

Linguini and Clams

This is Aunt Jeanette's recipe.  There are no real measurements or porportions...just use your discretion based on the number of servings and flavor to taste.

Ingredients

Linguini
Canned clams
Chicken Broth
Parsley
Butter
Olive Oil
Salt*
Garlic*
Pepper*

* Not in the original recipe, but use these to season*

Preparation

1. Boil linguini
2. Saute clams in broth, butter and oil. Season lightly
3. Toss clam mixture with linguini.  Sprinkle with parmesan and parsley

Baked French Toast

This breakfast recipe is one of our family favorites.

French Toast Directions
Ingredients:
1 loaf Texas Toast
1 dozen eggs
1 1/2 cups milk
Maple syrup (if desired)

Preparation:

1. Cut Texas Toast into cubes and put in a greased 9x13 baking dish. 
2. Beat together eggs, milk and Maple syrup; then pour over cubed Texas Toast. 
3. Cover with Saran Wrap and put in refrigerator overnight. 
4. The next morning, preheat oven to 350 degrees. Remove Saran Wrap and bake in oven for 1 hour. During the last 5 minutes of baking prepare White Syrup.

White Syrup Directions


Ingredients
1 cup whipping cream
1/2 cup butter
1 cup sugar
1 teaspoon vanilla


Preparation:

1. In a saucepan on the stove, heat whipping cream, butter and sugar to boiling; then turn down to medium heat. 
2. Cook and stir for 5 minutes (syrup should start to thicken). 
3. Remove from heat and add vanilla. Serve warm over French Toast.

Cornbread

Infinitely better than the one on the box.  It's a pretty large recipe but it's easy to cut in half.

Ingredients

1 cup butter

1 1/3 cup sugar

4 eggs

1 tsp soda

2 cups buttermilk

2 cups flour

2 cups yellow cornmeal

1 tsp salt

 

Preparation

Melt the butter and add it to the sugar, mix well.  Add eggs and beat well. Combine the buttermilk and soda. Stir into the sugar mixture.  Add the cornmeal, flour and salt.  Stir until it's just blended.  Pour into a greased pan and bake at 375 (350 if using a glass pan) for 30 minutes.

Red Velvet Cake with Buttercream Frosting

Beautiful cake for a fancy occasion.  Takes a little effort and you have to make sure not to stain everything red, but totally worth it.

Cake Directions

Ingredients
Cooking spray
1 1/4  cups  granulated sugar
1/3  cup  vegetable shortening
1/2  cup  egg substitute
1  tablespoon  unsweetened cocoa
1  (1-ounce) bottle red food coloring
2  cups  cake flour
1/2  teaspoon  salt
1  cup  low-fat buttermilk
1  teaspoon  vanilla extract
1  tablespoon  white vinegar
1  teaspoon  baking soda

Preparation

1. Preheat oven to 350°.
2. Coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set pans aside.
3. Place granulated sugar and shortening in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add egg substitute; beat well. 
4. Combine cocoa and food coloring in a small bowl, stirring with a whisk; add to sugar mixture, stirring well to combine.
5. Lightly spoon the cake flour into dry measuring cups, and level with a knife. Combine cake flour and 1/2 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1 teaspoon vanilla. Combine vinegar and baking soda; add to batter, stirring well. 
6. Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper; cool completely on wire rack.

 Frosting Ingredients 

Ingredients 
3/4  cup  fat-free milk
3/4  cup  all-purpose flour
1/2  cup  butter, softened
2  teaspoons  vanilla extract
1/8  teaspoon  salt
2 1/2  cups  powdered sugar

Preparation

1. Combine milk and all-purpose flour in a small, heavy saucepan over medium heat. Cook 3 minutes or until mixture forms a very thick paste, stirring constantly with a whisk. Spoon into a bowl; cover surface with plastic wrap. Refrigerate 45 minutes or until chilled. 
2. Place butter in a medium bowl, and beat with a mixer at medium speed until creamy. Add 2 teaspoons vanilla, 1/8 teaspoon salt, and chilled flour mixture; beat until smooth. Gradually add powdered sugar, beating just until blended (do not overbeat).
3. Place 1 cake layer on a plate; spread with 1/3 cup frosting. Top with other cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.

Herbed Chicken Parmesan

This also makes a large portion, but it's great for leftovers and lunches the next day (or for a few days).  The orzo is a fun twist on plain spaghetti.

Ingredients

1/3  cup  (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4  cup  dry breadcrumbs
1  tablespoon  minced fresh parsley
1/2  teaspoon  dried basil
1/4  teaspoon  salt, divided
1  large egg white, lightly beaten
1  pound  chicken breast tenders
1  tablespoon  butter
1 1/2  cups  bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
2  teaspoons  balsamic vinegar
1/4  teaspoon  black pepper
1/3  cup  (1 1/2 ounces) shredded provolone cheese
Orzo

Preparation

1. Preheat broiler.
2. Cook 1 box of orzo pasta while preparing the rest of the meal. 
3. Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. 
4. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.
5. Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. 
6. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.
7. Serve chicken strips over cooked orzo. 

Butternut Squash Gnocchi

Amazingly easy to make.  The butter/pepper/Parmesan "sauce" compliments the sweet taste of the gnocchi extremely well.

Ingredients
1  butternut squash (about 2 lbs.)
About 1/2 tsp. salt
1/4  teaspoon  ground white pepper
1/4  teaspoon  freshly ground nutmeg
3  to 3 1/2 cups flour, plus more for shaping
3  tablespoons  butter, melted
1/2  cup  freshly shredded parmesan cheese (or other hard cheese, such as asiago or pecorino), plus more at the table
Freshly ground black pepper



Preparation

1. With a fork or sharp knife, poke holes all over squash. Microwave it on high 10 minutes. Let sit until cool enough to handle. Halve squash lengthwise; scoop out and discard seeds. Flesh should be tender when scraped with a fork; if it isn't, microwave on high (cut side down) in 1-minute intervals until tender. Let sit until cool enough to handle. Scrape out flesh (discard peel) and mash until smooth.
2. In a large bowl, thoroughly combine 2 cups mashed squash (save any extra for another use), 1/2 tsp. salt, the white pepper, and nutmeg. Stir in flour, 1 cup at a time, until a dough forms (it will pull away from inside of bowl).
3. Turn dough out on a generously floured work surface. With well-floured hands, knead dough 10 to 12 times.
4. Divide dough in half and cover 1 batch with plastic wrap. Roll other batch into a 3/4-in.-thick rope and cut into 1/2-in.-long pieces. Put pieces on a floured baking sheet and set aside. Repeat with remaining dough.
5. Bring a large pot of salted water to a boil. Boil gnocchi until they rise to the surface, about 4 minutes; cook 30 seconds longer and then lift with a slotted spoon, making sure water drains from gnocchi, and place in a large serving bowl. Gently toss with butter and top with cheese and a sprinkling of black pepper. Serve hot and pass extra cheese at the table.

Beef Burgundy Stew

Best stew recipe I have found.

Ingredients
2 teaspoons vegetable oil
Cooking spray
1 1/2 pounds lean boneless round steak, trimmed and cut into 1 inch cubes (I usually just get the beef that is already cut into chunks at the grocery store)
2 large garlic cloves, minced
3 cups Burgundy or other dry red wine
1/4 cup tomato paste
1/2 teaspoon dried thyme
 2 bay leaves
1/2 cup water
2 cans (10.5 oz. each) beef broth
10 small red potatoes, quartered (1.5 lbs)
6 medium carrots, cut into 1 inch pieces (about 1 pound)
2 small onions, quartered (1/2 pound)
1/2 pound mushrooms, halved
3 tablespoons water
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
Chopped fresh parsley (optional)

Preparation

1. Heat oil in a large Dutch oven coated with cooking spray over medium-high heat.  Add steak, and cook 8 minutes on all sides or until browned.  Add garlic and saute 1 minute.  Add wine, tomato paste, thyme, and bay leaves; bring mixture to a boil.  Cover, reduce heat, and simmer 50 minutes.
2. Add 1/2 cup water and next 4 ingredients (through onions); bring to boil.  Cover, reduce heat, and simmer 40 minutes.
3. Stir in mushrooms; cover and cook 50 minutes or until steak is tender.  Discard bay leaves.
4. Combine 3 tablespoons water and cornstarch in a small bowl; add to pan.  Cook 2 minutes or until thickened, stirring constantly.  Stir in salt and pepper.  Ladle stew into bowls, sprinkle with parsley.

Chorizo and Eggs

If you live in the bay area, try to get the Chorizo from Maria's Mexican Tacos.  It's a restaurant in Auburn, across from Ikeda's, that sells amazingly fresh chorizo and carne asada.  This is a dad specialty, which means it makes a TON.  Make sure you have a big group or hungry people.

Ingredients
12 oz. chorizo
1 small red onion, finely diced
3 medium sized red potatoes (unpeeled), washed and diced into 1/2 inch cubes
2 tablespoons vegetable oil
6 large eggs
3/4 teaspoon garlic powder
Salt
Pepper
Flour tortillas

Preparation

1. Whisk eggs in a bowl and set aside in refrigerator.
2. In a large non-stick skillet or frying pan cook the chorizo over medium heat until done, stirring frequently.
3. Add onion and saute with the chorizo for abour 2 minutes
4. Add oil and potatoes to the chorizo and cook until potatoes are tender, stirring and turning frequently.
5. Add eggs, garlic powder, salt, and pepper.
6. Sreamble-fry all together until eggs are thoroughly cooked.
7. Serve warm with flour (or corn) tortillas.

Chicken Bulgur

Ingredients
2 tablespoons butter
1/4 pound mushrooms, thinly sliced
1/2 cup bulgar wheat
2 tablespoons onion minced
1/2 teaspoon dry rosemary
1 1/2 cups chicken broth
4 cups cooked chicken cut into 1/2 inch pieces
Garlic salt
Pepper
2 cups shredded cheddar cheese
Paprika

Preparation

1. In a frying pan, melt butter over medium heat.  Add mushrooms and cook until limp.
2. Stir in bulgur wheat, onion, rosemary, and broth.  Bring to boil, then pour into a shallow 2 quart baking dish.  Cover tightly and place in a 350 degree oven for 15 min.
3. Remove from the oven and stir in pieces of chicken.  Cover, return to oven and bake another 10 minutes or until wheat is tender to bite.
4. Add garlic salt and pepper to taste.  Sprinkle with cheese and paprika. 
5. Return to oven and bake, covered, until cheese melts (approx. 5 more min.)

Chicken Soft Tacos with Sauteed Onions and Apples

Cooking light yet again.  This is actually much easier to make when the recipe is doubled.  Make sure not to cook the chicken too long so it stays moist and juicy.  The combination of sweet and savory is great on a fall day.

Ingredients
1 tablespoon olive oil
1 pound skinless, boneless chicken breast, cut into 1/2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1 tablespoon butter
2 cups thinly sliced onion
2 cups thinly sliced peeled Granny Smith apple (2-3 apples)
2 garlic cloves, minced
Flour tortillas

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with salt, nutmeg, and pepper.  Add chicken to pan; saute 7 minutes or until golden.  Remove chicken from pan; keep warm.
2. Melt butter in pan over medium heat.  Add onion; cook 4 minutes or until tender, stirring frequently.  Add apple; cook 6 minutes or until golden, stirring frequently.  Add garlic; cook 30 seconds, stirring constantly.  Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.
3. Heat tortillas, spoon chicken mixture into tortillas.

Cuban Chicken Pizza

This is another Cooking Light recipe (sensing a theme yet ;).  With a job and a massive commute, cooking every day isn't an option.  The actual recipe calls for baking the tortillas to make a crispy "pizza" crust, but I cut the corners on this and just make it into a burrito.  As a burrito, the prep time a whopping 15 minutes.


flour tortillas

1 can no salt added whole kernel corn, drained
1 whole rotisserie chicken, cut into bite size pieces
1/2 teaspoon cumin
1 can black beans, rinsed and drained
1 garlic clove, minced
2 tablespoons lime juice

Shredded pepper jack cheese (as much as you want, depending on how much you like cheese)
Avocado
Sour Cream

1. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.  Add corn to pan and cook  minute or until lightly charred. Add cumin, stir.
2. Add chicken, black beans and garlic; cook 2 minutes or until thoroughly heated.  
3. Remove from heat and stir in lime juice.
4. Heat tortillas
5. Spoon chicken mixture into tortillas; top with shredded cheese, sliced avocado, and sour cream.

**If you want to make the pizza version, bake tortillas in oven at 350 * for 10 minutes.  Remove tortillas from oven.  Once chicken mixture is prepared, spoon approx. 1/2 cup of mixture onto tortilla, sprinkle with cheese.  Put back in the oven at 350 for 2 minutes, or until cheese is melted.  Top with avocado and sour cream.

Chicken Cacciatore

I haven't had this in years, but I came across the recipe that my mom would make for special occasions until I left for college.

Ingredients
1 (3 pound) broiler-fryer, cut in serving pieces
1/4 cup oil
1 cup sliced celery
2 medium onions, sliced
2 cloves garlic, minced
1 (16 oz) can peeled tomatoes
2 (8 oz) cans tomato sauce
2 chicken bullion cubes
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon crushed basil
1/4 teaspoon pepper
2 tablespoons cornstarch
1/4 cup water
Cooked Spaghetti

Preparation

1. Brown chicken in hot oil.  Remove from skillet and drain.
2. Saute celery, onions and garlic in oil remaining in skillet.
3. Stir in tomatoes, tomato sauce, bullion cubes, sugar, salt, basil and pepper.
4. Add chicken, cover and simmer 45 minutes.  Blend cornstarch with water and add gradually to chicken.  Cook and stir until thickened and translucent.  Serve over spaghetti.

Black Pepper and Molasses Pulled Chicken Sandwiches

I found this recipe in the Dinner Tonight! section of the Nov. 2009 Cooking Light Magazine.  Super simple and easy to double. 

Ingredients

3 tablespoons ketchup

1 tablespoon cider vinegar

1 tablespoon prepared mustard

1 tablespoon molasses

3/4 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground ginger

12 ounces skinless boneless chicken thighs, cut into 2 inch pieces

4 sandwich rolls
Dill Pickle Chips

Preparation

1. Combine first 9 ingredients (ketchup through chicken) in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender.  
2. Remove from heat; shred with 2 forks to measure 2 cups meat.  Place ½ cup chicken on bottom half of each roll.  Top each with pickles and top half of roll.

**I like to put mayonnaise on the bun and top with Swiss cheese.  Put sandwich in broiler or
microwave until cheese melts.