Fresh Pea, Herb and Cheese Salad

I don't know how else to describe this other than saying it was AMAZING. I don't really like peas, they are too squishy for my liking, but I loved this. 

1 tablespoon olive oil
1/2 medium onion, chopped
2-3 garlic cloves, minced
4 cups water
2 cups freshly shelled peas (use frozen if you have to)
1/2 cup to 3/4 cup fresh cheese (I used mozzarella, but I think feta or blue would be good too))
salt and pepper to taste
freshly chopped basil and oregano (or whatever you like instead)
splash of balsamic vinegar and oil (roughly 2 teaspoons each)

In a large saucepan set over medium heat, heat the oil and saute the onion and garlic until translucent. Set aside.
Bring the water to a boil in large stock pot and cook the peas until tender (about 5 minutes). Drain them from the water, rinse under cold water and drain well.
In a large bowl, combine the peas, onion, garlic, fresh cheese, salt, pepper and the herbs. Mix until combined and add a few splashes of vinegar and olive oil. You're set! 


oh, and I think this could be really good with bacon, or even nuts added into it.


recipe and photos are from here: http://www.mytartelette.com/2010/06/recipe-fresh-pea-cheese-and-herb-salad.html

Chile Pepper Casserole

If any of you like Chile Relleños, then you will like this casserole. It was really yummy. I should have made a relleno sauce to go over the top and that would have finished it off perfectly!

8 whole large ancho/poblano or bell peppers
1 cup sharp Cheddar cheese, shredded (I used Mozzarella cheese)
1 cup Monterey jack cheese, shredded
4 green onions, sliced
4 eggs
2 cups milk
2/3 cup flour
1/4 teaspoon salt
1 handful fresh cilantro leaves, chopped

This recipe works with lots of different kinds of chiles. Roast peppers under the broiler in the oven (put rack as close to broiler as possible) so that the skin blisters, then peel off most of the blistered skin. Remove stem and seeds, and continue with the recipe. (I am sure you could use canned peppers as well)

Split chile peppers lengthwise and remove seeds and pith. Spread chiles in a single layer in a greased 9 x 13-inch baking dish. Sprinkle the green onions, cilantro and most of the cheese (reserving some for the top) over chiles.

In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chiles and cheese. Bake at 325 degrees F for 40 minutes or until a knife inserted in custard comes out clean.

Sprinkle remaining cheese over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.

Serve with a tomato salad or salsa.

Recipe from this site: http://poblanorecipes.blogspot.com/
(There is any and every poblano pepper recipe known to man on this site, or at least I am pretty sure of it!)

Banana Minimuffins!

The original recipe is from Martha Stewart with a few of my own changes.  I use applesauce instead of her canola oil, and yogurt instead of sour cream to make them healthier and less crumbly.  I always make mini muffins and Ave loves to eat a couple for her bedtime snack.  They are moist and chewy and not crumbly at all which is perfect for her. 

BANANA MINIMUFFINS:

Makes 12 Muffins or 36 Minimuffins (I get almost 50 minimuffins! I don't use paper liners and they freeze nicely in baggies afterwards)

4 (1 1/2 to 2 pounds) ripe bananas

1 cup packed light-brown sugar
1/2 cup applesauce (or canola oil)
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain or vanilla yogurt (or sour cream)
1 tablespoon pure vanilla extract
 

Directions
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
Fill muffin liners three-quarters full.  Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.

Pecan-Crusted Chicken Tenders

I made this for dinner tonight and it was WAY good. We had it on top of salad with buttermilk ranch dressing (the kind you make from a packet). I think it was one of the yummiest salads I have ever made. 

16 saltine crackers, finely crushed
1/4 cup pecans, ground (I did more)
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg white
Vegetable cooking spray
1 1/2 pounds chicken tenders
1/4 cup all-purpose flour

1. Preheat oven to 425°. Stir together crushed crackers and next 4 ingredients.
2. Whisk egg white just until foamy.
3. Place a wire rack coated with cooking spray in a parchment paper-lined 15- x 10-inch cookie sheet.
4. Dredge chicken tenders in flour; dip in egg white, and dredge in saltine mixture. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.
5. Bake at 425° for 18 to 20 minutes or until golden brown, turning once after 12 minutes.

Homemade Samoas

I just found this recipe online today. I haven't made them yet, but I am SURE I will love them. I LOVE samoas. LOVE. I can eat a box by myself in a matter of minutes. Sick.

1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball.

Add in a bit of extra flour if your dough is very sticky. Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough.

Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds. Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.


Topping

3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Photo and recipe found here: http://jaynsarah.blogspot.com/2010/04/samosa-cookies-and-million-dollars.html

PRETZELS

If you stop everything you are doing and go make these RIGHT NOW, that is not soon enough.  They are so good.  They taste like mall pretzels.  I love mall pretzels. 

I made these last night and we used them as breadsticks with our fettucine alfredo.  I think I will never make breadsticks again and will always make pretzel sticks.  You might for a second think they have a lot of butter, but it is actually less than I use for my favorite breadsticks, so it's actually a healthy alternative ;)  It's actually probably less than I put on my toast.  It's for sure less than Ryan puts on his toast :)

Make. Them. Now. 

 

Recipe and picture from mykitchencafe.blogspot.com

Makes 8 pretzels

Dough:

2 1/2 cups (10 1/2 ounces) all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons instant yeast

7/8 to 1 cup (7 to 8 ounces) warm water*

Topping:1/2 cup (4 ounces) warm water

2 tablespoons baking soda

Coarse salt (optional)

3 tablespoons butter, melted

Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes.

Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes.

While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 6-8 minutes, or until they're golden brown. I only bake one baking sheet at a time and let the other rest while the first is in the oven.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

{Spicy} Stuffed Jumbo Shells

{Spicy} Stuffed Jumbo Shells

(there is an easy lowfat version here. I haven't tried that one because, let's be honest, I really like the fat.)

1 box jumbo shells cook according to directions on box, drain and rinse with cold water

In medium skillet cook together:
1 lb ground beef
1 clove garlic crushed (or 1/2 t minced)
1/2 t oregano
drain excess fat

stir together:
1 cup mayo (I use reduced fat)
1/2 t. oregano
1 t salt
2 cups cottage cheese
1/2 c shredded mozzarella
add cooked hamburger mixture

Spoon meat and cheese mixture into shells and place in a 9x13 baking dish.

Once all shells are stuffed, drizzle 1 jar of spaghetti sauce over the top.
* For the zesty spicy version (which I highly highly highly recommend) use Spicy spaghetti sauce, or add crushed red pepper flakes to any old spaghetti sauce with a little italian dressing for added zest ;) Italian sausage in place of ground beef is also tasty.

Sprinkle with parmesan cheese and shredded mozzarella

Cover with foil and bake at 35o for 20 min (325 for glass pan). Remove foil and bake an additional 10 min.

Cresent Roll Recipe

3 cups sour milk (add 3 big lids of vinegar to milk and microwave the milk for about 3 minutes or so to get it to a boil)
6 T butter
3/8 tsp baking soda
3 beaten eggs
9 T sugar
3 tsp salt
9 cups flour
3 pkg yeast (3 T)

Boil milk, pour into mixing bowl ( I use my kitchen aid.)  Add cold butter, sugar.  Mix.
Once the milk has cooled a little so it's warm and not hot, add the yeast with 1 cup of flour.
Mix together.
Let sit for a coupl of minutes to make sure the yeast activates.
Add soda and salt. Mix
Add pre-beaten eggs.  Mix
Add the rest of the flour.  Mix
let the dough stand for 5 minutes
Grease pans with butter.
Roll our dough, spread with butter, cut into triangles and roll up. ( you can also just roll them into balls if you don't want the "cresent roll" look.)
let raise 2 hours.
Bake at 375 for 12-15 minutes until light brown.

When I do the cresent roll I usually pour a little olive oil on the counter and on the roller to roll the dough out instead of using flour.   If you feel the dough needs more flour, then add more or roll out in flour instead of oil.  Roll the dough out in a long rectangle about 2 hand lengths tall and 4-5 handlengths wide.  Spread butter over the dough, then cut.  Cut the rectangles in half lengthwise, then I use my hand as a guide to cut the other direction into small rectangles, about 4-5 cuts.  Then cut each rectangle diagonally in to triangles.  Then roll starting with the big end and ending with the point, rolling the butter inside.  You can also pick up the triangle, holding it by the base and flip the dough to roll it up.  It will roll up tighter that way.

Chicken Tortilla Soup

A long time ago (like three years ago) I had some chicken tortilla soup from Cafe Rio.  It was so good.  I have never had it from there since because I always want the salad or the tacos.  I try and make up my own copy cat recipe all the time though.  I have no idea if this tastes like Cafe Rio or not because it has been so long since I have had the Cafe Rio.  Anyway, we had this version of Chicken Tortilla Soup the other night and it was delicious.  I am putting the recipe on here because I made it up and I will forget.  It was good.

2 chicken breasts cooked and shredded (or however much you want)
4 cups chicken broth
1 can of corn, undrained
1 can blk beans, drained
1 can pinto beans, undrained
1 can diced tomatoes
1 can green chilis
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1 T lemon juice (lime would probably be better, but I had lemon)
cilantro

Put everything in a pot and cook for 30 min.

Serve with cheese, sour cream, and guacamole. I also cut up some corn tortillas into strips and baked them until they were crispy to serve with the soup, but you could use tortilla chips if you wanted.

Spaghetti and Meatballs

I love spaghetti, but I think this is my favorite version of spaghetti.  It was so good!  I got the recipe HERE, from The Pioneer Woman.  I will post the recipe on here, but she has pictures and very detailed instructions if you go to the website.  It did take time to make, but it was not hard at all.

Ingredients

• Meatballs:
• ¾ pounds Ground Beef
• ¾ pounds Ground Pork
• 3 cloves Garlic, Minced
• ¾ cups Fine Bread Crumbs
• 2 whole Eggs
• ¾ cups Freshly Grated Parmesan
• ¼ cups Flat-leaf Parsley, Minced
• ¼ teaspoons Salt
• Freshly Ground Black Pepper
• Splash Of Milk
• ½ cups Olive Oil
• Sauce:
• 1 whole Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 1 whole (28-ounce) Can Whole Tomatoes
• 1 whole 28 Ounce Can Crushed Tomatoes
• ½ cups White Or Red Wine (optional)
• ¼ teaspoons Salt
• 1 teaspoon Sugar
• Freshly Ground Black Pepper
• ¼ cups Flat-leaf Parsley, Minced
• 8 whole Fresh Basil Leaves, Chiffonade (optional)
• 2 pounds Spaghetti, Cooked To Al Dente

Preparation Instructions

To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.



I used Italian sausage and ground beef in my meatballs.  I used about a full pound of both (we were supposed to be feeding 3 missionaries,) but if I were to do this again for just my family I would probably do about 1/2 a pound of each.  Also, if you didn't want to do your own sauce like the recipe, then you could use canned spaghetti sauce.  I usually make my own sauce and so I did a version of mine and hers mixed (I added two cans of tomato sauce and had a little less tomatos and some Italian dressing.)  I also did not use the wine, obviously.
I ate this for leftovers for two days after I made it, and it got better each day.