Thursday, September 11, 2014

stuffed peppers... 1 hour


the goods:

1 can (15 ounces) tomato sauce
1/4 cup chopped fresh parsley
1/2 teaspoon red pepper flakes
3 garlic cloves, minced and divided
1/4 cup extra-virgin olive oil
1 medium onion, chopped
1/2 pound each ground beef and ground pork
1 bag (6 ounces) baby spinach, stemmed
3/4 cup grated Parmesan, divided
1/4 cup chopped fresh basil
3-4 medium bell peppers


Preheat oven to 350 degrees. In a medium saucepan, over medium-high heat, cook tomato sauce, parsley, red pepper flakes and 1/3 of the garlic until boiling. Reduce heat; simmer 10-15 minutes. Set aside. In a large skillet over medium-high, heat 1 tablespoon oil. Add onion and remaining garlic and cook stirring often, 2 to 3 minutes until onions begin to turn golden. Add ground meats; cook stirring often, 6 to 8 minutes or until all pink is gone. Drain well; set aside. Wipe skillet clean with a paper towel. Cook spinach in 1 tablespoon hot oil over low heat until wilted. Remove from heat. Stir in 1/2 cup cheese, basil, and reserved tomato and meat mixture into spinach. Cut peppers in half lengthwise; discard ribs and seeds. Drizzle remaining olive oil inside peppers; season with salt and pepper. Spoon meat mixture into peppers and place in a lightly greased 8-inch square baking dish. Bake, covered, for 30 minutes. Uncover, sprinkle remaining cheese evenly over the peppers. Bake for 10 minutes. Remove from oven and let stand 5 minutes before serving.

Tuesday, September 9, 2014

chow mein... 15 minutes


the goods:

1/4 cup soy sauce
3 garlic cloves, minced
1 tablespoon brown sugar
1 teaspoon freshly grated ginger
1/4 teaspoon white pepper
2 packages (5.6 ounces) Yaki-Soba (seasoning packets discarded)
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
1 cup bean sprouts

In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger, and white pepper; set aside. In a large pot of boiling salted water, add Yaki-Soba noodlesuntil loosened, about 2 minutes; drain well.
Heat olive oil in a large skillet over medium-high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage and bean sprouts until heated through, about 1 minute. Stir in noodles and soy sauce mixture until well combined, about 2 minutes.

Tuesday, September 2, 2014

pan-seared salmon with dill-butter... 15 minutes

My cousin Natalie has the yummiest food blog! I made her pan-seared salmon with dill-butter this last week and it was delicious! Give it a try!

Saturday, August 30, 2014

baked chicken chimichangas with green sauce... 45 minutes


the goods:

2 cans (10.5 ounces each) cream of chicken soup
2 cans (4 ounces each) diced green chiles
5 pitted green olives
1 jalapeno, seeded and chopped
2 tablespoons fresh lime juice
1 package (8 ounces) cream cheese, room temperature
8 ounces Monterey Jack cheese, shredded
1/2 package taco seasoning
1 pound shredded cooked chicken (from 1 rotisserie chicken)
8 (10-inch) flour tortillas
1/2 cup olive oil
8 ounces sharp cheddar cheese, shredded
1 cup chopped green onion
sour cream, for serving


In a blender, combine the cream of chicken soup, green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a small saucepan and warm over low.
In a large bowl, stir together the cream cheese, Monterey jack cheese, and taco seasoning until well blended. Fold in the chicken, and lightly season with garlic salt. Evenly divide the mixture among 8 tortillas. Fold each tortilla into a rectangular packet around the filling. Place chimichangas in a 9-by-13-inch glass pan, sprayed with cooking spray. Brush all sides of chuimichangas with olive oil. Bake at 350 degrees for 15 minutes, turn chimichangas and continue to bake for 15 minutes more.
To serve, place chimichanga on a plate, ladle warm sauce over the top, and sprinkle with cheddar cheese. Finish with a dollop of sour cream and green onions on top.

Tuesday, August 26, 2014

ritz parmesan chicken... 30 minutes


the goods:

4 boneless skinless chicken breasts, slightly flattened
1/4 cup mayonnaise
1 tablespoon lemon juice
30 Ritz crackers, finely crushed
1/4 cup grated parmesan cheese
2 teaspoons finely chopped fresh basil

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and spray with cooking oil. In a small bowl mix together mayonnaise and lemon juice. In another bowl, mix together crushed ritz crackers, parmesan cheese, and basil. Dredge chicken in the mayonnaise and then coat in ritz crumbs. Place chicken on the baking sheet and bake for 20 minutes, or until chicken is cooked through and no longer pink.

Saturday, August 23, 2014

BLT chopped salad... 20 minutes


the goods:

5 slices bacon
1 head romaine lettuce, chopped
1 avocado, peeled, pitted, and chopped
1 cup cherry tomatoes, halved
1/2 cup corn kernels
1/2 cup shredded sharp cheddar cheese

lime vinaigrette:
1/4 cup olive oil
1/4 cup apple cider vinegar
zest of 1 lime
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar

Make vinaigrette: whisk together olive oil, vinegar, lime zest and juice, and sugar in a small bowl; set aside.
Heat a large skillet over medium heat and cook bacon until brown and crispy, about 6-8 minutes. Transfer to paper towels to drain. Chop bacon. I set mine up like a salad bar and let everyone assemble their salads how they like, or you can toss the lettuce with the vinaigrette and mix it all together.

Thursday, August 21, 2014

sweet and sour noodles with shrimp... 30 minutes


the goods:

1 pound shrimp, peeled and deveined
1 tablespoon butter
5 ounces pad thai noodles
2 teaspoons vegetable oil
1 red bell pepper, seeded and thinly sliced
1 cup bean sprouts
5 scallions, sliced
3 tablespoons rice vinegar

sauce:
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons tomato paste
1/2 cup vegetable broth
2 teaspoons cornstarch
1 teaspoon sesame oil



In a large skillet, heat butter over medium-high, cook shrimp 1-2 minutes per side until opaque throughout.
Cook noodles according to package instructions. Combine all sauce ingredients in a small bowl and set aside. In a large skillet heat oil over medium-high and add peppers. Cook until tender, about 3 minutes Stir in bean sprouts and cook another minute. Add noodles, scallions, shrimp, rice vinegar, and sauce mixture. Stir for 2-3 minutes until sauce thickens. Serve topped with additional scallions if desired.