Maple Bacon Sprouts

Well I thought I was following a recipe tonight but apparently I was not . . . However, my on the spot made up version of this side dish was delicious.  The sweetness of the maple syrup and the roasting takes away all of the bitterness of the sprouts.

1-2 lbs Brussel Sprouts, trimmed and halved
5 Strips of Bacon, cut into 1/2" pieces
1 Tbsp Olive Oil
1/4 Cup Maple Syrup

Place sprouts in an oven safe dish, top with the bacon (be sure to separate the slices) and drizzle olive oil over top.  Place in a 400 degree oven for 20 minutes.  Remove from the oven and pour the maple syrup over top of the bacon and sprouts.  Season with salt and pepper and return to the oven for another 20 minutes.

"Creamed Spinach" Pasta

I will be honest: I don't think I have ever had creamed spinach.  I am guessing that it involves cream, maybe cheese and, of course, spinach.  If that is the case, then this is creamed spinach pasta!  I had some leftover heavy cream I needed to use and threw these other ingredients together to create this pasta dish.  I have to say that it turned out well and my family agreed as they requested seconds!

1 Cup Heavy Cream
1/2 Cup Half & Half
1/2 Cup Skim Milk
1 Tsp Lemon Juice
2 Cloves Garlic, minced
1 Box of Pasta (I used Whole Grain Penne)
1-2lbs Asparagus, cut into 2" pieces
1 9oz Bag of Spinach
1 Cup Grated Asiago Cheese

In a 2 quart saucepan pour the cream, half & half, milk and lemon juice over medium low heat. (Note: I recommend leaving the cream and milk out for a little bit prior to heating.)  Whisk in the garlic.  Whisking occasionally, let the sauce simmer over medium low heat while you cook the pasta.  When the pasta is nearly complete, add the spinach to the pot and cover to let the spinach wilt.  Whisk together.

Steam the asparagus pieces until just tender and set aside.

Bring a salted pot of water to a boil and cook the pasta according to the package instructions.  Drain the pasta and return the pasta to the pot.  Add the asparagus to the pasta.  Pour the spinach and cream mixture over pasta.  Mix together.  Add the cheese and stir well until the cheese is melted.  Enjoy!

French Toast

Sometimes breakfast is just better for dinner!

You can use any bread, but leftover challah is the best.  This recipe makes enough for 4 people.

4 Eggs
1/2 Cup Half and Half
1/2 Cup Skim Milk
1 Tbsp Sugar
2 Tsps Vanilla
1 Tsp Cinnamon
Pinch of Nutmeg
8 1/2-1" thick slices of Challah
Nonstick Spray
Maple Syrup

Whisk all the ingredients from eggs to nutmeg together in a bowl.  Place bread slices in a single layer in a casserole dish.  Pour the egg mixture over bread and let it really soak into the bread.  Turn bread once to ensure mixture soaks up on both sides.  All of the egg mixture should be absorbed by the bread.

Spray nonstick spray (like Pam) in a large skillet over medium heat.  Working in 2 batches, cook the bread for about 3-4 minutes per side until golden brown.

Serve warm topped with maple syrup.

Simple & Saucy BBQ Chicken

I needed a "pantry dinner" tonight.  Somehow I forgot to plan a dinner for tonight and needed to grab stuff from my fridge and pantry to throw together a dinner.  I had chicken drumsticks and some stuff to make a simple BBQ sauce.  Ta dah!  Dinner!

This makes enough for 5 or 6 people.

1 Large Onion, sliced
1 1/4 Cup Ketchup
1/3 Cup Molasses
4 Tbsps Cider Vinegar
1 Tsp Worcestershire Sauce
1/4 Cup Light Brown Sugar
1 Tsp Smoked Paprika
3-4 lbs Chicken Drumsticks
Green Onions

Place all the ingredients in the slow cooker except the chicken and green onions.  Place the slow cooker on high for 30 minutes to 1 hour and let the sauce come together, stir and combine.  Salt and pepper the chicken (if possible throw the drumsticks in the oven on 400 for about 20 minutes to crisp up the skin, but you do not have to).  Place the chicken in the slow cooker.  Turn slow cooker down to low and top with chopped green onions (green part only).

Cook chicken for 4-6 hours on low (closer to 4 hours if chicken was precooked in the oven).

This is delicious served with rice to soak up the extra sauce.

"French" Onion Soup

It took a couple of tries, but I finally got this soup tasting the way I want it to.  The key is to really give the onions a head start and let them cook down and caramelize.  Traditional onion soup is topped with Gruyere cheese.  I topped mine with asiago cheese.  I love asiago cheese.

This soup makes 6-8 servings.

2 Tbsps Unsalted Butter
2 Tbsps Olive Oil
4 Medium Onions, thinly sliced (I used yellow onions)
2 Bay Leaves
1 Tsp Dried Thyme
1/2 Cup Water
4 Cups Beef Broth
1/3 Cup Sherry Vinegar
Asiago Cheese, shredded

Place butter in slow cooker set to low and let it start to melt while you slice the onions.  Add 1 tbsp of olive oil and the onions.  Pour the second tbsp of oil over top of the onions.  Add the bay leaves, thyme and water.  Let the onions cook for a good 3 hours until browned.  Remove the bay leaves and add the beef broth.  Stir to blend and let the soup continue cooking another 2 hours.  Add the sherry vinegar, stir and let finish cooking about 30-60 minutes.

Top each serving with a sprinkle or a handful of asiago cheese and enjoy.

Homemade Applesauce

I love apples.  One of the best things about the fall is that apples are everywhere and delicious!  This applesauce is so easy to put together and is delicious warm straight from the slow cooker or chilled the next day.

This makes about 8 servings.

7-8 Medium Apples, peeled and cored
1 Cup Water
1/3 Cup Light Brown Sugar
1/4 Tsp Pumpkin Pie Spice
1/4 Tsp Cinnamon

Place the apples and water in a slow cooker and cook on low for about 4 hours.

Mash up the apples with a potato masher.  Add the sugar, pumpkin pie spice and cinnamon and mix well.

Let cool slightly or completely before serving.

Meatloaf

My husband loves meatloaf.  I make mine right in a gallon size bag so I do not get my hands full of raw meat and, if needed, I can freeze it right in the bag.  I alternate between ground turkey and ground beef so either works in this recipe.

This meatloaf serves 6 easily.

2lbs Ground Meat (beef or turkey)
1 Envelope of Lipton Beefy Onion Soup Mix
1/3 Cup Water
1 Egg
1/4 Cup Breadcrumbs
1 Tsp Worcestershire Sauce
1 Tbsp Tastefully Simple Merlot Sauce
1/3 Cup Ketchup

Place all the ingredients in a bowl or ziplock bag and combine well.

For best results let mixture rest together before cooking (or freeze).

To cook place in a 2 quart casserole dish and bake in a 400 degree oven for 45 minutes to an hour or place in a slow cooker on low for 6 hours.  It is especially delicious with some red wine poured over top and used as sort of a marinade.

PB & Marshmallow Cookies

These no-bake cookies are quick and easy.  The gooey marshmallow on top is an extra treat!

This makes about 20 cookies

1 Sleeve of Cinnamon Graham Crackers, crushed into crumbs
1/2 Cup Creamy Natural Peanut Butter
1/4 Cup Pancake Syrup
1/4 Cup Sugar
1 Tsp Vanilla
10 Jumbo Marshmallows, cut in half

In a mixing bowl, combine all the ingredients, except marshmallows, until well blended.  Using your hands, roll the mixture into approximately 20 balls (about 1-1 1/2 in).  Place in a microwave safe plate.  Using a fork, flatten each one and top each with a marshmallow.  Microwave the cookies for about 25 seconds to partially melt the marshmallow.  Enjoy, especially warm and gooey!

Corn Muffins

I admit that corn muffins are a favorite of mine.  I also admit I rarely make them from scratch!  This trick to make the muffins extra moist was passed to my mom from a stranger and she passed it to me and I am now passing it on too!

This makes 6 muffins.

1 Package of Jiffy Corn Muffin Mix
1/4 Cup Milk
1 Egg
1/2 of a 14oz Can of Creamed Corn

Combine all ingredients until just combined.  Let batter sit for 5 minutes.  Stir one more time and then pour batter evenly into muffin pan.

Bake in a 400 degree oven for about 17-19 minutes until just golden brown.

Italian Chicken Soup

 

I love soup and I am so glad the weather has cooled down enough to enjoy soup for dinner.  Tonight I needed an easy soup that I could throw in the slow cooker.  Sadly I just threw some traditional chicken soup ingredients and tomatoes in the crock pot and truly enjoyed the result!

This soup serves 6 easily.

2 Cups Water
1 14oz Can of Petite Diced Tomatoes
4 Cups Chicken Broth or Stock
2-3 Carrots, peeled and sliced
2-3 Stalks of Celery, sliced
2 Boneless, Skinless Chicken Breasts
1 Tsp Dried Thyme
2 Tbsps Tomato Paste
1/2 lb Pasta, any kind (I love Filini)
Grated Parmesan Locatelli Cheese, for topping (optional)

Place all ingredients except tomato paste and pasta in the slow cooker on low for 6 hours.  With about an hour remaining, stir in the tomato paste and shred the chicken with forks.  Cook the pasta to al dente, drain and add to the pasta just before serving.  Serve with salt and pepper and cheese to taste.

Ricotta Dumplings

This is not a super quick recipe.  It requires a little bit of time, which is why this was our Sunday night dinner.  The dumplings are surprisingly light, but the meal is hearty.  I served mine with some wonderful crusty Italian bread to soak up all the extra gravy (or sauce to non-Italians).  I also added mushrooms to mine because I have daughter who is a true mushroom lover.

This recipe serves about 4 or 5 people.

10oz Box of Frozen Chopped Spinach, thawed and drained
1 3/4 Cups of Part-Skim Ricotta Cheese
1/2 Cup Parmesan Cheese
1/3 Cup Flour (plus additional flour for coating)
2 Eggs
Black Pepper
Pasta Gravy (recipe to follow)

Bring a pot of salted water to boil, while preparing the dumplings.

Combine all ingredients except for the gravy in a mixing bowl using a fork.  Make sure the mixture is well blended.  Place some flour on a plate (about 1/4 cup).  Drop heaping teaspoons of the mixture on the plate and gently roll in the flour to coat.  Move coated dumpling to another plate.  After rolling the entire mixture you should have about 20-25 dumplings.

Very gently drop the dumplings into the boiling water.  Do not stir.  Let the dumplings cook for about 5 minutes and they will float to the top when they are done.  Using a slotted spoon, gently remove the dumplings from the water (as they finish) and place directly into the pasta gravy.

Pasta Gravy

In slow cooker, combine all the following:

1 Tbsp Olive Oil
Pinch Crushed Red Pepper
1 Small Onion, diced
1 28oz Can of Diced Tomatoes
1 6oz Can Tomato Paste
Fresh Basil

Cook on low for 3-4 hours, stir once and awhile.

Sweet Sloppy Joes

I know there are tons of sloppy joe recipes to be found, many on the spicy side.  This is more of a kid friendly, slightly sweet version of a classic dish.  I personally think it requires some sort of fry as a side, sweet potato fries were my choice for dinner tonight.

This easily makes a hearty 6 sandwiches.

2 lbs Ground Chuck
1 Medium Onion, diced
1 Carrot, peeled and diced
1 Garlic Clove, minced
2 Cans of Tomato Sauce, no salt added (8oz cans)
1 Can Tomato Paste (6oz)
2 Tbsps Worcestershire Sauce 
1 Tbsp Yellow Mustard
1/4 Cup Light Brown Sugar (dark is fine too)
Whole Grain Hamburger Buns

In a large skillet over medium heat place a dollop of olive oil.  Let the pan heat through and then add the onion, carrot and meat.  Let the meat start to brown a little and then add the garlic.  Once the meat browns nearly all over, drain some of the liquid from the pan and then return to the heat.  Add the tomato sauce and paste, stir well.  Add the Worcestershire, mustard and brown sugar.  Let the mixture simmer on medium low heat for a good 15-20 minutes to let the flavors meld together.  Stir occasionally.  Serve on the hamburger buns and enjoy.

Dried Apples

These are a simple and delicious snack.  They take time to make so make several apples at a time and store in an air-tight container.

3 or 4 Apples, very thinly sliced (Gala apples are particularly good)
1 Tsp Cinnamon
1 Tbsp Sugar

Place a cooling rack in a baking sheet (this will prevent you from having to flip them).  Spread the thin slices out in a single layer (it may take more than one baking sheet).  Combine the cinnamon and sugar in a small bowl.  Sprinkle sugar mixture over the apples.  Dry the apples in a 250 degree oven for about 2 to 2 1/2 hours.  Depending on how thin you slice them, they should be just crispy and curling around the edges.

Roasted Potato and Onion Hash

Tonight was a quick easy meal of hot dogs (Ball Park Turkey dogs are great), green beans and this easy potato hash.  If you like crispy, crunchy potatoes as I do than place the baking sheet on the top rack of your oven.  If you are more of a soft, creamy potato lover, than place the baking sheet in the middle.

This serves enough for about 4 or 5 people, roughly 1 potato per person.  I am used to feeding little people so my portions can be off!

4 Medium Sized Russet Potatoes, diced into bite sized cubes
1 Medium Onion, diced
Olive Oil
Oregano
Rosemary

Spray some nonstick spray on a baking sheet.  Spread the potatoes and onion on the tray, mix them up.  Drizzle about a tablespoon or so of olive oil over the potatoes and toss to coat.  Sprinkle generously with salt and pepper.  Using dried oregano and rosemary, sprinkle about 1/2 tablespoon of each over the top of the potatoes.

Place baking sheet in a preheated 425 degree oven and roast for a good 30 minutes, be sure to toss/mix-up the potatoes every 10 minutes to get an evenly cooked outside of each potato.

Penne with Asparagus and Peas

Pasta and peas was always a dish I hated as a kid.  This version in a light, lemon cream sauce I truly enjoy.  It has the creaminess of an alfredo sauce with loads of veggies to ease the guilt.  The pancetta is optional, but it adds a wonderful saltiness so I highly recommend including it.

4 oz Pancetta, diced
1 1/2 Cups Skim Milk
1/2 Cup Half and Half
1 Tbsp Cornstarch
Lemon Zest
Basil
1-2 lbs Asparagus, cut in thirds
2 Cups Frozen Peas
2 Cloves of Garlic, minced
4 or 5 Scallions, chopped (white and green)
1 lb Penne Pasta, whole grain
Romano Cheese

Bring a large salted pot of water to boil.  Cook the penne pasta according to package instructions and drain.

In a large skillet on medium heat, cook the pancetta until just slightly crispy.  Using a slotted spoon, remove the pancetta from the pan and set aside.  Keeping the drippings in the pan on medium heat, add the asparagus and saute for 3-5 minutes.  Add garlic and saute for 1-2 minutes.  Add the peas and scallions.  The peas should thaw quickly and you do not want them to overcook and become mushy.  Once the peas are heated/thawed turn heat off.

While pancetta and asparagus are cooking, pour milk, half and half and cornstarch in a sauce pan.  Whisk together over medium low heat, make sure cornstarch is blended in fully.  Add some black pepper, lemon zest (about a third of a lemon) and a handful of fresh basil.  Whisk the sauce occasionally while the rest of the meal comes together.  The sauce should thicken.

Return the pasta to the pot and add the asparagus and peas, toss to combine.  Pour the sauce on the pasta and mix well.  Add a palmful of romano cheese and the pancetta, mix quickly.  Enjoy!

Oven Dried Tomatoes

Thanks to the Jersey soil, I have a load of plum tomatoes.  This is a truly easy recipe as long as you have plenty of time.  Low and slow is the only way to get super sweet, delicious tomatoes that can be eaten by themselves or with cheese on a crusty bread.  Yum!  To be honest I do not even like tomatoes, but I love these!

15-20 Plum or Cherry Tomatoes, sliced in half
Fresh or Dried Thyme
Fresh or Dried Basil

Place a cooling rack on a baking sheet.  Place the tomatoes on the rack, skin side down.  Sprinkle with salt and pepper fairly generously.  If using the dried herbs, sprinkle about a tablespoon over the tomatoes.  If using fresh herbs, pull the leaves off of a couple of sprigs of thyme and break up a generous handful of basil.

Cook the tomatoes at 250 degrees for approximately 4 hours.  The tomatoes should appear shriveled, but still slightly juicy in the center.  If using larger tomatoes, more time will be needed.  Do not rush the process, they are worth the wait!

Asparagus with Tomatoes

This dish looks fancier than it is!  It is simple with only a few ingredients, but tastes delicious!

1 1/2-2lbs Asparagus
2 Tbsps Olive Oil
1 Pint Grape Tomatoes, cut in half
1 1/2 Tbsps Balsamic Vinegar
3 oz Feta Cheese

Put 1 tbsp of olive oil in the bottom of a 2 qt baking dish.  Place the asparagus in the dish and salt and pepper.  Bake at 400 degrees for about 20 minutes, depending on how thick the stalks are.

While the asparagus is baking, heat the remaining tbsp of olive oil over medium heat in a pan.  Add the tomatoes and cook for about 5-7 minutes, stirring occasionally.  Add the balsamic vinegar to the pan.  Cook for about 3-5 minutes, the balsamic should begin to thicken slightly.

Pour the tomatoes and balsamic over the asparagus.  Season with some additional salt and pepper and top with the feta.  Serve immediately.

Delicious Peanut Butter Icing

This particular icing I used as a filling to make PB sandwich cookies.  If you like PB, it is absolutely delicious!

3/4 Cup Natural Creamy Peanut Butter
3/4 Cup Marshmallow Creme
3 Tbsps Half and Half or Milk
1/2 Tsp Cinnamon
1/4 Cup Powdered Sugar

In a mixing bowl, mix together the peanut butter and the marshmallow.  Once they are blended together fairly well, add remaining ingredients until well blended.  You will have to scrape the sides to make sure the sticky marshmallow is all blended in.

Fettuccine Alfredo with Pancetta

No heavy cream in this fettuccine alfredo recipe!  This helps alleviate a small amount of guilt when enjoying this otherwise sinful dish!  The pancetta makes it extra tasty.

1 Package of Fettuccine (I love the Ronzoni Garden Select)
4oz Pancetta, diced
2 Cloves of Garlic, minced
2 Cups Skim Milk
1 Tbsp Cornstarch
1/2 Cup Grated Parmesan Cheese
1 Cup Frozen Peas, thawed
Parsley

Bring a salted pot of water to boil and cook fettuccine.

While fettuccine is cooking, saute the pancetta in a 2 quart saucepan for about 7 minutes until just starting to brown.  Once browned, using a slotted spoon remove the pancetta and set aside.  Add the garlic to the drippings and cook for 1 minute. 

Whisk the cornstarch into the 2 cups of milk.  Slowly add the milk to the garlic and drippings, stirring.  Stirring occasionally, let the sauce thicken over medium heat.  Once it starts to thicken, add the cheese.

Once the pasta is cooked and drained, return pasta to the pot and add the peas.  Pour the thickened sauce over the pasta and peas and mix.  Add the pancetta and some fresh parsley.  Serve immediately.

Pasta Salad

Pasta salad is such an easy summer side or meal.  Plus it tastes better when you make it the day before!

1 lb Ronzoni Garden Delight Pasta, such as Rotini
2-3 Cups of a Variety of Chopped Vegetables (I always use carrots, grape tomatoes, red pepper, snap peas, and cucumbers.  Any combination works!)
1 Tbsp McCormick Salad Supreme Seasoning
1/4 Cup Parmesan Cheese
1 8oz Bottle of Italian or Cesar Salad Dressing (I always use light dressing)

Bring a salted pot of water to boil and cook the pasta.  Drain pasta.

Throw all the vegetables into a gallon sized plastic bag.  Add the pasta and mix around some.  Then add the salad supreme, cheese and dressing.  Seal the bag and mix well.

Refrigerate overnight in the bag to let the flavors really blend.

BBQ Brisket

Brisket is one of the best meals to prepare for a crowd.  This recipe is especially easy since it cooks in the slow cooker.  Also, if you need to make it ahead of time it works too!  I made this the day before, cooled it for an hour, stored it in the fridge overnight and reheated it in the slow cooker the next day.  Be sure to skim the fat off the top before placing it back in the slow cooker.  I reheated mine for about 2-3 hours in the slow cooker on low.  The brisket was delicious!

2 8oz Cans of No Salt Added Tomato Sauce
1/2 Cup Molasses
1/4 Cup Cider Vinegar
1/3 Cup Brown Sugar
2 Tsp Chili Powder
1/2 Tsp Chipotle Powder
2 Onions, sliced
4-5 lbs Beef Brisket

In the slow cooker, whisk together the tomato sauce, molasses, vinegar, brown sugar, chili powder and chipotle powder.  Make sure sugar and molasses are blended in.  Add the onions.  Sit the brisket on top of the onions.  Add a generous amount of salt and pepper to the top of the meat. 

Cook on low for 8-10 hours.  I usually flip the meat at least once about halfway through.  Using forks, shred the meat just before serving.  Delicious as a sandwich or on its own!

Asparagus & Mushrooms

One kid loves mushrooms and one kid loves asparagus: this seems like a match made in heaven!  It has a very nice flavor, especially if you like bacon.

3-4 Slices of Bacon
1/2 Tbsp Butter
8oz Sliced Baby Bella Mushrooms
1-2 lbs Asparagus, cut in quarters or thirds
1 Tbsp Soy Sauce
1 Tbsp Balsamic Vinegar

In a good sized skillet, cook the bacon over medium heat until nice and crispy.  Remove bacon but reserve the grease in the pan. Set the bacon aside.

Add the butter and mushrooms to the bacon grease.  Saute for about 2 minutes and then add the asparagus.  If the asparagus is thin, lower the heat a little to even out cooking time with the mushrooms.  If the asparagus is thicker then keep the heat on medium.  Cook for about 5 minutes and then add the soy sauce and balsamic vinegar.  Mix around and let asparagus cook until tender/done. 

Just before serving, crumble the bacon over top of the asparagus.

Spinach Artichoke Dip

This is an easy dip that can be made the day before.  It is delicious served nice and bubbly hot with tortilla chips.

10 oz Package of Frozen Chopped Spinach, thawed
Can of Artichoke Hearts, 5-7 count, chopped (drain all liquid)
1 Cup Mayonnaise (I always use light mayo)
1 Cup Parmesan Cheese
4-6 Scallions, chopped (green parts only)
1/2 Cup Shredded Cheese, any kind

Mix all ingredients except the shredded cheese together until well blended.  Place mixture in a shallow, oven safe dish (a pie plate works).  Sprinkle top with shredded cheese.

Bake in a 350 degree oven for 20-25 minutes.

Mushroom Risotto

I absolutely love this risotto recipe.  It is so creamy and comforting.  To me it is a bowl of comfort on a cold night.  If only we were not having such cool nights in April . . .

This recipe calls for bacon.  You can use turkey bacon or omit the bacon all together.  However, I will say the flavor of the bacon does really add something to it.

6 Slices of Bacon
4 Cups of Stock (either chicken or vegetable)
1/2 Cup or (roughly) 3 Shallots finely chopped
1 Tsp Dried Thyme (fresh works too)
2 Cloves of Garlic, minced
2 Packages of Mushrooms (Baby Bella, White, Pearl, Button or Shittake all work)
2 Cups Arborio Rice
1/2 Cup White Wine
1 6oz Package of Baby Spinach
1 Cup Asiago Cheese, shredded
1/4 Cup Parmesan Cheese

In a 5-7 qt pot, cook the bacon until crispy over medium heat.  While bacon is cooking, pour stock into a small sauce pan and heat on lowest heat.  The stock needs to be heated through but not bubbling.

Once the bacon is cooked and crispy, remove from the pan leaving the grease behind.  Set bacon aside.  In the bacon grease, add the shallots, thyme and garlic.  Stirring fairly consistently, cook shallots until tender (about 5 minutes).  Add mushrooms, stirring occasionally, and cook for 8-10 minutes.  Add the rice and the white wine.  Stirring frequently, allow the white wine to be absorbed.  Began adding the warmed stock to the rice about 1 cup at a time, allowing the liquid to be absobed each time before adding more.  Raising the heat to medium high while adding the stock can help.  Stir frequently the entire time.  Once all stock is added, add the spinach and cover the pot to allow the spinach to wilt.  After spinach wilts, stir spinach to mix in and lower heat to medium low.  Add the cheese in and stir to melt.  Turn off heat and sprinkle with bacon.

Hot Roast Beef Sandwiches

This is the easy way to make hot roast beef sandwiches.  There are more sophisticated versions of this sandwich, but this is the quick and easy one!

4 Steak Rolls
3 Cups of Water
1 Packet of McCormick Au Jus Gravy Mix (or Brown Gravy Mix works too)
1 Small Onion, sliced
Mushrooms
1/2 lb Roast Beef (from the deli counter works)
Horseradish (optional)

In a 2 qt saucepan, whisk together the water and gravy mix.  Cook over medium heat.  Add the mushrooms and onion and simmer for about 10 minutes.  Turn the heat to low and add the roast beef.  Using two forks shred the roast beef a little.

Slice the rolls.  Spread some horseradish on the roll if desired.  Scoop some meat, mushrooms, and onion on to the roll.  Pour some gravy into a ramekin for dipping.

Sweet & Smoky Pork Chops

This is a simple pork chop recipe that can be grilled or cooked stove top.  You can use bone-in pork chops, though the cooking time will be a little longer, but I always prefer boneless.  Also, if using pork chops that have been frozen, defrost them completely before cooking.  If they are not defrosted it makes the meat a little tough.

1 Tbsp Butter
2 Tbsps Olive Oil
2 Medium Onions
1-1 1/2 lbs of Boneless Pork Chops (About an inch thick)
Smoked Paprika
2 Tbsps Brown Sugar

In  a large skillet melt the butter and heat the olive oil over medium heat.  Slice the onions into rings and place in skillet.  Let onions cook, stirring occasionally, for about 10 minutes.  They should begin to caramelize.  Move the onions to the edge of the skillet.  Rub both sides of the pork chops with smoked paprika, brown sugar and salt and pepper.  Place the chops in the center of the skillet.  Cook about 5 minutes per side or until cooked through,  Do not over cook.  When chops are done mix onions in with the chops and serve.

My Favorite Chocolate Icing

I should really say that this is my daughter's favorite chocolate icing.  It is a cross between a ganache and a glaze.  This icing does harden and fairly quickly.

The amounts listed easily cover a 13 x 9 cake.

3 Tbsps Unsalted Butter
1 1/2 Cups of Chocolate Chips (Semisweet works, Dark Chocolate Chips are delicious too)
1 Tsp Vanilla
1 1/2 Tbsps Light Corn Syrup
1 Tsp Hot Water

Melt butter in a small sauce pan over low heat.  Once butter is melted add the chocolate chips, vanilla and corn syrup.  Stir constantly until chocolate is melted and smooth.  It should only take a minute or two.  Remove from heat and add the hot water.  Stir to blend.  Pour icing immediately over cake/brownies/etc.

Roasted Brussel Sprouts

I admit that I never liked brussel sprouts as a kid.  My husband and father-in-law both disliked brussel sprouts.  However, we all had a change of heart when I tried this recipe.  The key is to roast the sprouts long enough and cook away the bitterness.


Olive Oil
1 to 1 1/2 lbs Brussel Sprouts
Wegmans Basting Oil
Salt & Pepper

In a 1 or 2 quart oven safe dish (I almost always use Pyrex) pour about a tbsp of olive oil.  Spread the olive oil around the bottom of the pan.  Trim the sprout and cut any large sprouts in half.  Place the sprouts in the dish.  Cover with about 2 or 3 tbsps of the basting oil.  Mix around.  Salt and pepper the sprouts generously.

Roast the sprouts at 400 degrees for 30 minutes, longer if they are still not tender.

Spinach Mac & Cheese

I had some frozen chopped spinach and decided to throw it in!  I am really satisfied with the result.  It is always nice to have an extra vegetable on the dinner table.

3-4 Tbsps Butter
1/4 Cup Whole Wheat Flour
10oz Package of Frozen Butternut Squash
1/2 Cup Milk
2 Cups Shredded Extra Sharp Cheddar Cheese
Frozen Chopped Spinach (I used a half of a package but you can use the whole thing)
Pasta (Shells or Bowties are great)

Bring a pot of water to boil for the pasta.  Cook the pasta and drain when ready.

While cooking the pasta, in a medium sized saucepan melt the butter over medium heat.  Once melted, add the flour and the squash.  The mixture will be clumpy.  Add half of the milk to smooth out the mixture.  Stir in the cheese and remaining milk.  Stir until cheese is melted and then lower heat.  Add the spinach and stir.  Add salt and pepper to taste.

Pour the drained pasta into a greased casserole dish.  Pour the cheese and spinach mixture over the pasta and mix it all together.

I like to top this casserole with a sprinkle of breadcrumbs.

Bake at 375 for 30 minutes.

Pasta & Pancetta

This is a delicious pasta sauce with only a few ingredients.  It can partially be done ahead of time in the slow cooker or all done stove top prior to serving.

Olive Oil
4-6oz Pancetta, diced
1 Medium Onion, diced
2 Cloves of Garlic, minced
Pinch of Crushed Red Pepper
28oz Can Crushed Tomatoes
2 Tbsps pf Tomato Paste (if you like a thicker sauce, you can add more)
Basil
Spinach (optional, I always add extra veggies)
1/2 Cup Pecornio Romano or Parmesan Cheese
Pasta

In a large skillet heat about 2 tbsps of olive oil.  Add the pancetta and cook for about 7 or 8 minutes until pieces start to brown.  Using a slotted spoon, remove the pancetta from the pan and reserve.

In the pancetta drippings and olive oil, add the onion and cook for about 5 minutes.  Add the garlic and red pepper and cook for about 2 minutes.  Add the tomatoes and paste and some basil (fresh or dried).  Let sauce cook for about 5 minutes.

Boil water for pasta.  Cook pasta while finishing the sauce.

If you are adding the spinach, add now and let spinach wilt.  Stir the pancetta back into the sauce with the cheese.

After you drain the pasta, add it to the skillet with the sauce.  Mix together and serve.

Monkey Cake

If you have some browning bananas and chocolate chips, this is a tasty dessert to throw together that is very kid friendly (though my husband loves it too).

4 or 5 Ripe Bananas
3 Carrots, peeled
3/4 Cup Light Brown Sugar
2 Tbsps Vegetable Oil
1/4 Skim Milk
1 Egg and 1 Egg White
2 Tsp Vanilla
1 Tsp Cinnamon
1 Tsp Baking Soda
1/4 Tsp Salt
1 3/4 Cups Whole Wheat Flour
1 1/2 Cups Chocolate Chips

Puree the bananas and carrots in a food processor.  It will not be perfectly smooth but be sure all large chunks are gone.  Stir together puree, brown sugar, oil, milk, and vanilla until well blended.  Add cinnamon, baking soda, salt and flour.  Stir until just blended, it will be lumpy.  Fold in 3/4 of a cup of chocolate chips.

Pour batter into a greased 13 x 9 cake pan.  Sprinkle the remaining 3/4 of a cup of chocolate chips over the top of the cake.

Bake the cake at 350 degrees for 20-25 minutes until cake tester comes out of the center clean. 

Irish Potatoes

Okay I am totally a day late with this one!  Yesterday I made these with my Daisy troop and they had a great time.  I think they enjoyed licking their fingers when we were done the most. 

You cannot have St Patty's Day without Irish Potatoes for dessert!

2 Cups Sweetened, Flaked Coconut
2 Cups Powdered Sugar
4-5 Tbsps Light Cream or Half and Half
Cinnamon

Place coconut and powdered sugar in a bowl.  Adding the cream 1 tbsp at a time, use your hands to mix everything together.  The mixture should be slightly wet but still workable.  Roll the mixture into 1 inch balls.  Take the balls and roll them in cinnamon (placing the cinnamon in large somewhat flat bowl works best).  Makes about 25 potatoes.

Keep refrigerated.

Pizza (with Spinach & Mushrooms)

Tonight we needed a quick dinner so I turned to a homemade pizza.  I have tried tons of pizza crusts over the years and think that the 2 best are: dough from a local pizza place or Pillsbury thin crust. 


1 Pizza Crust
1/2-3/4 Cup Pizza Sauce (Can use leftover pasta sauce, jarred sauce or small can of tomatoes)
5-7 Mushrooms, sliced
4 oz Baby Spinach
2 Cups of Shredded Cheese (a pizza blend or mozzerella are great)
Dried Oregano and/or Basil

Preheat the oven to 400 degrees.

Spread the pizza crust into a baking sheet.  Pour the sauce on to the crust and spread around.  Top with mushrooms and spinach.  Cover the toppings with the cheese.  Sprinkle with oregano and/or basil.

Bake in the oven for about 15 minutes until cheese is browned.

Slow Cooker Pork Tenderloin

This pork is tender and flavorful.  It can be eaten by itself or as a delicious au jus pulled pork sandwich.

2 Medium Onions, sliced
Olive Oil
1 1/2-2 lb Pork Tenderloin
3-4 Tbsps Dijon Mustard (I love Grey Poupon Country Dijon)
1/4 Cup Brown Sugar
2 Tbsps Cider Vinegar
1 Tsp Dried Thyme

Place onions and about 2 tbsps of olive oil in the bottom of the slow cooker.  Place the pork tenderloin on top of the onions.  Salt and pepper the pork generously.  In a separate bowl mix together the mustard, brown sugar, vinegar and thyme.  Pour the thick mustard mixture over the pork.  Cook on low 7-8 hours, flipping the pork over once halfway through the cooking process.

Easy Asparagus

Asparagus is one of those vegetables that my family has come to love and has, therefore, become a staple side dish.  This is a super easy recipe for asparagus!

1 1/2 lbs Asparagus (green)
Olive Oil
1 1/2 Tbsps Soy Sauce
1 Tbsp Balsamic Vinegar

Preheat the oven to 400 degrees. 

Pour about a tbsp of olive oil into a baking dish.  Break off the hard ends of the asparagus (the bottoms) and place the remaining pieces in the baking dish.  Pour another tbsp of olive oil over top the asparagus.  Salt and pepper the asparagus.  Roast in the oven for about 15 minutes (slightly less if the asparagus a really thin).  Pour the soy sauce and balsamic vinegar over the asparagus.  Roast for an additional 5 minutes and then serve.

Shrimp Stir Fry

I took a free stir fry class at William Sonoma and liked the food that was made and sampled.  In fact I liked it so much I asked for a wok for my birthday.  Tonight I cracked open my gift and made a super simple stir fry.  The whole process is fast and simple.  I look forward to testing new stir fry recipes in the future.

6oz Package of Rice Noodles
Vegetable Oil (About 2 tbsps)
2 Carrots, peeled and chopped
1 Red Pepper, seeded and chopped
1 Medium Onion, chopped
3/4 Cup Snow Peas, chopped
1lb Shrimp (I used frozen already cooked shrimp.  I always remove the tails.)
Stir Fry Sauce (I used William Sonoma's Sesame Stir Fry Sauce)

Bring a salted pot of water to boil.  Place the noodles in the water and boil for 5 minutes.  Remove from the water and drain.  Slice noodles to make them easier to handle.  Set aside.

Heat a wok or large skillet on high heat.  Add vegetable oil and heat through.  Add the carrots, peppers and onion to the wok and cook, stirring occasionally for about 5 minutes.  Add the snow peas and cook for about 2 minutes.  Add the shrimp and the stir fry sauce and toss.  Add the noodles and toss to coat with the sauce and mix in the vegetables.

Chili BBQ Style

If you like traditional ground beef and tomato chili than this recipe is not for you.  I do not care for traditional chili so this recipe works well for me.  Luckily my husband loves this chili as well!

14.5oz Can of Diced Tomatoes (Chili Style tomatoes are great, but plain work too)
1lb Stew Style Beef Cubes
1 Can of Red Kidney Beans (drained)
1 Can of Black Beans (drained)
3 Carrots, peeled and sliced
1 Pepper, seeded and diced (Green or Red)
1 Onion, diced
1 Packet of McCormick Chili Seasoning (I use reduced sodium)
1 Bottle of Sweet Baby Ray's BBQ Sauce
Shredded Cheese (for topping when serving if you like)

Place all the ingredients in the slow cooker in the order listed.  Set the slow cooker to low and cook for about 6 hours.  Stir about every 2 hours.  Top with some shredded cheese (I like sharp cheddar) when serving!

Pasta & Sausage

I love this meal because I can prepare it ahead of time in the slow cooker.  I can throw everything in the slow cooker on low and it is ready by dinner time.  Although, it is also just as easily prepared on the stove just before dinner.

Olive Oil
1/2 Tsp Crushed Red Pepper
1 Small Onion, diced
2 Cloves of Garlic, minced
1 Package of Frozen Winter Squash (I use Wegmans brand.  This is a great way to sneak in extra vegetables and no one will know.)
1 28oz Can of Crushed Tomatoes
3 Tbsps Tomato Paste
Basil
Parsley
Sausage (about 1lb to 1 1/2 lbs)
Baby Bella Mushrooms
9oz Package of Baby Spinach

Preheat oven to 400.

Place olive oil (a tbsp or two), crushed red pepper, onion, garlic, squash, tomatoes, paste, basil ans parsley in the slow cooker set at low.  Slice mushrooms and place in slow cooker.

Cut sausage into 2-3" pieces and place on a baking sheet.  Cook for 20 minutes, rotating them halfway through.  One cooked, place in the slow cooker too.  Stir to combine.

About 30 minutes before serving, place the fresh spinach in the slow cooker and allow spinach to wilt.  Stir to mix.

Serve this sauce with your favorite pasta (penne or rotini are great, especially whole grain) and a cucumber salad.

Cucumber Salad

This is a super easy salad side dish!

1 Cucumber (I prefer English cucumbers because they do not have to be peeled)
1/4 Cup Onion, diced
1 Tbsp Sugar
Salt & Pepper
2 Tbsps Olive Oil
3 Tbsps Cider Vinegar

Slice cucumber, I always like to quarter the cucumber and then slice.  Place cucumber, onion, sugar, salt, pepper, olive oil and vinegar in a bowl.  Toss to mix, make sure sugar dissolves.

To me this salad is best when it has about 15 minutes to sit before eating.

Cheese Steaks (Take out at home)

The obvious keys to a delicious a cheese steak are the meat and bread.  A good roll makes all the difference.  I aways use an Italian style steak roll, which is nice and crispy on the outside but soft inside.  As for the meat, the best sandwiches come from good, thin chip steak.  Most supermarkets do not cut the meat thin enough for me.  It needs to be lunchmeat thin.  I always get mine from an Italian market.

To make 4 good size sandwiches, you need 1 1/2 lbs of chip steak (again, sliced really thin)

4 Rolls
1 1/2 lbs Chip Steak
1 Large Onion
Oregano
Olive Oil
Cheese

In a large skillet over medium heat, heat about 2 tbsps of olive oil.  Slice the onion to your liking (either small pieces or larger slices).  I always opt for larger slices.  Place the onions in the skillet and let them cook, stirring occasionally, for about 5 minutes.  Add the chip steak and cook for about 5 minutes.  Using 2 forks, shred the steak and mix around.  Let the steak cook until all the pink disappears.  Using the cheese of your choice (I usually opt for plain old sliced white American, but any cheese works) place cheese all over the meat.  Lower the heat and cover the skillet to simply let the cheese melt.  After the cheese melts, sprinkle the pan with some dried oregano.  Scoop meat into rolls.  Add sliced lettuce and tomato if you would prefer a cheese steak hoagie.

Elvis Muffins (Banana PB Muffins)

I initially tried these muffins as a means of sneaking some extra veggies into the day.  Now my kids are obsessed with them and ask me to make them every week.  I personally like to make them in mini muffin pans, but a regular muffin pan works just as well.


3 Carrots (whole carrots, if using baby carrots than about 8-10)
3 Bananas

1/2 Cups Natural Peanut Butter
1 Egg White
1 Cups Light Brown Sugar
1 1/4 Cups Whole Wheat Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt

Using a food processor blend the bananas and carrots.  Peel the carrots and slice them into chunks.  Place them in the food processor first.  Give them about a 2 minute head start before adding the bananas.  Add the bananas one at a time.  Let the mixture blend until all of the big chunks are gone.  It will not be a perfect puree and that is ok.

Pour the banana and carrot mixture into a mixing bowl, scraping the sides to get it all.  Add the peanut butter, egg white and light brown sugar.  Mix well to remove any chunks of peanut butter or sugar.  Add the flour, baking powder, baking soda and salt and mix until just combined.

Spray muffin pan with non-stick cooking spray ( I love Pam).  Scoop batter into pan filling each cup about 3/4 of the way.

If using a mini muffin pan, bake 350 degrees for about 17 minutes until cake tester inseted in the center of the largest muffin comes out clean.  If using a regular muffin pan, bake 350 degrees for about 20 minutes.

Let cool in the muffin pan for about 10 minutes and then remove and let them cool completely on a wire rack.

Pineapple Chicken

Pineapple is my favorite fruit.  Chicken is not my favorite food.  This recipe was an attempt at making chicken more exciting, while still keeping it healthy.  The result was a sweet and salty chicken and delicious bits of pineapple.

5 Boneless, Skinless Chicken Breasts
Juice from 1 Can of Pineapple Chunks (reserve pineapple)
3 Tbsps of Ketchup
3 Tbsps of Soy Sauce (I use low sodium)
Pinch of Ground Ginger
3 Garlic Cloves, smashed

Depending on the size of the chicken, cut breasts in half and place in a plastic bag.  Add all other ingredients to the bag (except pineapple chunks). Seal the bag and mix around.  Place in the fridge and marinate for at least a couple of hours.

When ready to bake, dump bag contents into a baking dish and top with the pineapple chunks.  Set oven to 375 degrees and bake chicken for about 40 minutes until cooked all the way through.

This chicken is great served with some Jasmine rice mixed with some cilantro and scallions.

Chinese Egg Drop Soup

I love egg drop soup and it turns out my daughter does too!  This recipe is super easy and healthy.

4 Cups Chicken Broth (I use low sodium & fat free)
2 Cups Water
3 Tbsps Soy Sauce (I use reduced sodium)
2 Garlic Cloves, smashed
1 Tsp Ground Ginger
1/2 lb Pasta (I like Ditalini)
2 Tbsps of Cornstarch, mixed with water
2 Eggs, slightly beaten
Scallions

Whisk together chicken broth, water, soy sauce, garlic and ginger.  Bring to a boil and simmer for about 10 minutes.  Remove garlic.  Add cornstarch and whisk to combine.  Add pasta.  Stirring occasionally, let the pasta cook until al dente.  Whisk in eggs. (Note: if you prefer chunks of egg then add a little of the hot soup to the egg before adding to the pot.)  Garnish soup with scallions.