What Jen's Cooking

Turkey Reuben

2010-04-01T07:30:00.000-07:00

Okay so not the greatest picture, but this was a pretty good sandwich. Dig in!

Turkey Reuben

Toasted wheat bread (or rye)

sauerkraut

sliced turkey from the deli

swiss cheese

thousand island dressing

To make the thousand island dressing mix together mayonnaise and ketchup with either dill relish or chopped dill pickles.

Put the thousand island on both sides of the toasted bread. Then layer on the sauerkraut, turkey and swiss cheese. Wrap the sandwich up in foil and put it in an oven preheated to 350° for about 10 minutes, just to melt the cheese.

Enjoy!

Jen

CEIMB: Pasta Puttanesca

2010-03-16T10:29:00.001-07:00

Usually when I'm in desperate need of a trip to the grocery store and I'm wondering what the heck I'm going to feed my family, I make spaghetti. I have everything I need in the pantry and there is usually only minimal grumbling from Max. The good news for the fam is that I think I've found a good replacement for the usual spaghetti in marinara sauce. Last night I made Pasta Puttanesca and it was really good. I think Max liked it. He ate it all, anyway. (I don't know if the cookie bribe had anything to do with it – I like to think that he just loved my pasta that much.) Anyway, I think what I loved most about this dish is that everything can be found in the pantry, and it went together so quickly and easily. And it tasted so much better than regular spaghetti. I loved the olives and capers. Don't be afraid of the anchovy paste; it really adds a lot to the sauce.

I used Ellie Krieger's recipe found here. I will repost the recipe below with the changes that I made. Enjoy!

Pasta Puttanesca

adapted from Ellie Krieger

8 ounces of whole wheat spaghetti

1 T. extra virgin olive oil

2 cloves of garlic, minced

between 1/4 and 1/2 c. chopped green and kalamata olives

2 T. capers

1 t. anchovy paste

1 t. dried oregano

1 t. dried parsley

1 (17.6) box of Italian chopped tomatoes

1/4 c. freshly grated parmesan

Cook pasta according to the directions on the package.

While the pasta is cooking , heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the olives, capers, anchovy paste, oregano and parsley to the skillet and saute for 2 more minutes. Add the tomatoes and simmer for 5 minutes.

Whhen the pasta is cooked al dente, add it to the sauce and toss well. Top with the grated cheese.

Bon Appetit!

Jen

Lemon Herb Grilled Chicken

2010-02-17T19:00:00.000-08:00

About this time every year I get the itch to have grilled food again. I am burnt out on soups. I have had one too many casseroles. It is time to dust off the grill and fire it up. Even if it is a little bit too cold.

This is one of those "everything but the kitchen sink" kind of marinades. I was looking in my fridge to see what I had and this is what I came up with. It was really good. Much better than I was expecting it to be. My marinades are always kind of lackluster, but this time it was spot on. The amounts are approximations. As always, I threw caution to the wind and just dumped everything in a ziploc bag.

Lemon Herb Grilled Chicken

4 boneless skinless chicken breasts

1-2 T red wine vinegar

1/4 c. extra virgin olive oil

juice and zest of 1 lemon

3 green onions, roughly chopped (white and green parts)

1 T dried parsley

4 crushed garlic cloves

Put all ingredients in a ziploc bag and let the chicken marinate for at least 6 hours. Before grilling, put salt and pepper on both sides of the chicken.

Bon Appetit!

Jen

Roast Beef Sandwiches with Caramelized Onions and Brie

2010-02-13T21:00:00.000-08:00

Generally speaking, I try not to eat a whole lot of red meat. That doesn't mean that I don't like it. In fact, I really love it. That's why I have to limit myself. Otherwise I would eat it all the time. So, when I do eat it, it better be good. I mean really good. And this sandwich is. You should make it. You won't be disappointed.

Central Market has Kobe roast beef that they make in-house. It is insanely good and every time I'm at the deli counter I am trying to think of ways to eat it. Truth be told, I stole this sandwich idea from Central Market. They have a roast beef sandwich in their prepared foods section with brie on it and it is so good that I thought I would try to recreate it at home. I thought I would up the ante a bit and add caramelized onions and serve it warm. Delicious!

Roast Beef Sandwich with Caramelized Onions and Brie

1 lb. roast beef

2 loaves of Italian white bread or ciabatta bread

1/2 lb. brie (a triple cream tastes best)

caramelized onions (recipe below)

Split the bread in half horizontally. First layer brie, then put the roast beef on top. Next, put a layer of caramelized onions and then another layer of brie. (The brie "layer" really ended up being little chunks. The triple cream is hard to slice.) Put the bread lid back on the sandwich and wrap the whole loaf in foil. Repeat with the second loaf of bread. The foil keeps the bread from getting crispy; don't skip this step or you'll be sorry. Place the loaves in an oven preheated to 350&deg. and warm for 15-20min, or until the brie is melted. Slice and serve. (Makes enough for about 5 or 6 sandwiches.)

Caramelized Onions

(from Barefoot Contessa Back to Basics)

2 T. good olive oil

2 T. unsalted butter

2 lb. yellow onions, peeled and sliced in half-rounds

1/2 t. fresh thyme leaves (I omitted this)

2 T. sherry vinegar (I used balsamic)

1 t. kosher salt

1/2 t. freshly ground pepper

Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for about 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).

Bon Appetit!

Jen

Happy Birthday Luke!

2010-02-12T20:40:00.000-08:00

Saturday was Luke's first birthday and we had a party for him. I can't believe my baby is a toddler now. Wasn't he just born yesterday?

The party was so much fun! We had lots of family and friends there to celebrate with us. And of course, lots of food. We had Green Chile and Cilantro Hummus.

A delicious artichoke and sun dried tomato spread that Jeff's mom made. I think I singlehandedly polished off the bowl. It was so good!

The veggie platter with ranch dip. Can you think of a better way to meet your vegetable requirements for the day?

And frog, pig, and monkey cupcakes!

Sun-dried Tomato and Artichoke Spread

(adapted from Paula Weaver's recipe)

2 pkg. softened cream cheese

1 tsp. garlic powder

1/2 t. salt

1 jar marinated artichoke hearts

7 green onions, chopped

6 T. sun-dried tomatoes, chopped

1/4 c. fresh parsley, chopped

We served this with pita chips and flat bread crackers. So delish! Thanks for making this Kathy! And, thanks for the recipe Paula!

Ranch Dip

(from allrecipes.com)

1 c. mayo

1/2 c. sour cream

1/2 t. dried chives

1/2 t. dried parsley

1/2 t. dried dill weed

1/4 t. garlic powder

1/4 t. onion powder

1/8 t. salt

1/8 t. freshly ground black pepper

This is best made a few hours before eating. If possible, the day before is even better.

Happy Birthday Luke!

Black Beans and Quinoa

2009-12-11T13:36:00.000-08:00

After coming home from Thanksgiving I felt like I needed to fast for a while. I had definitely consumed my calorie quota for about 6 weeks. But, my family didn't feel the same way. They still wanted to eat. The nerve! I figured if I couldn't fast then I would make something healthy. A year or two ago I found this recipe on Allrecipes and I thought it was so good. I think the best thing about it is that it is pretty basic so it lends itself well to lots of different modifications. This time I made it exactly according to the recipe. To serve I put it over raw, shredded cabbage with avocado and cilantro on top. I have also served it with salsa and queso fresco on top, or with pico and shredded cheese on top. The possibilities are endless.

Quinoa and Black Beans

from allrecipes.com

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Bon Appetit!

Jen

Chicken and Dumplings

2009-12-10T18:10:00.001-08:00

So many cold-weather dishes, so little time to make them. I love chicken and dumplings, but it just doesn't seem right to make when it is warm outside. So, this is one of those recipes that I get to make during one of our 14 days of cold weather. I think I may have to start making this once a week so I get my fill before it gets hot again. I used this recipe from Food Network, but I made some changes.

Chicken and Dumplings

adapted from Rachel Ray's

2 boneless, skinless chicken breasts (cooked and cubed)

1 T olive oil

2 T unsalted butter

2 stalks of celery, diced

3 carrots, diced

1 russet potato, diced

1 onion, diced

1 dried bay leaf

salt and pepper, to taste

2 T flour

1 quart chicken broth

1 c. frozen peas

(dumpling recipe to follow)

Earlier in the day I like to cook my chicken at 375° for about 4o minutes. I cut it up and set it aside to use whenever I make my chicken and dumplings.

In a large pan (I used a 5 qt. saute pan so that I would have lots of room for the dumplings) melt the butter along with the olive oil over medium heat . Add the carrots, celery, potatoes, and onions. Season with salt and pepper and cook for 5 minutes. Add the flour to the pan and cook for a couple of more minutes. Add the broth and simmer until the dumplings are ready to put in the pan.
To make the dumplings: Mix together 1 cup of flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt and 1 tablespoon of dried dill. Add in 1/2 cup of milk and 2 tablespoons of vegetable oil to the dry ingredients. Mix until just combined. Drop the dumplings into the pan by the heaping tablespoonful.

Place the lid on the pan and let the dumplings steam for 10 minutes. Don't peek while they are cooking! Once the dumplings are done, add the peas. Then, voila! A bowl of hot, delicious goodness. And, in true Rachel Ray fashion, this was ready in 30 minutes.

Bon Appetit!

Jen

Hearty Vegetable Lasagna

2009-12-03T17:57:00.000-08:00

I made another casserole tonight. This time, instead of being Mexican inspired, it was Italian inspired. And, no, I didn't take pictures. Taking care of a sick kid with bronchitis makes me forgetful. But, that is beside the point. I just thought I should mention that it is good and that you should make it. Enjoy!

To get this recipe go here. (I did make three minor changes to the recipe. I added 2 chopped zucchini to the tomato/vegetable sauce, I only used about 2 cups of mozzarella instead of 4, and I used about a cup pf parmesan instead of 1/2 c.)

Bon Appetit!
Jen

Chicken Enchilada Casserole

2009-12-01T18:26:00.000-08:00

I don't make a ton of casseroles. I'm not really sure why because I really like them. In fact, I like everything about them. I like that the whole meal is contained in one pan, which means that clean up is a breeze. I like that they are usually pretty easy to assemble. And, best of all, something about them always tastes delicious. When I feel like a good casserole, this is usually the one that I make. Because a big, steaming pan of enchiladas always sounds good.

Enchilada Casserole

3 chicken breast halves
1 brick (for lack of a better word) cream cheese, softened
8-9 roasted green chiles, chopped
1 bottle Herdez salsa verde
3/4 lb. spinach, sauteed and chopped
corn tortillas
shredded Monterey Jack cheese
shredded Chihuahua cheese (or Mozzarella)

Boil the chicken and shred it with 2 forks. Put the chicken in a bowl with the cream cheese and green chiles and mix well until creamy. To assemble the casserole: pour a thin layer of the salsa verde into the bottom of a 9x13 dish. Next, tear a few corn tortillas to cover the bottom of the pan. Then, spread half of the creamy chicken mixture on top of the tortillas. Put half of the spinach on top of the chicken and put a bit more of the salsa verde on top of the spinach. Top that with some shredded cheese. Repeat that again making another layer. To finish the casserole, end with a layer of torn tortillas, completely covered with the salsa verde and a lot of cheese. Bake covered at 350° for 45 minutes and uncovered for the last 15 minutes. Let the casserole cool for about 10-15 minutes so it doesn't fall apart when you cut it. Enjoy!

Bon Appetit!
Jen

Beef Stew

2009-11-17T10:00:00.000-08:00

I think in my previous life I must have lived in a cold climate. All year long I wait until it is "soup weather." Unfortunately, that's about 15 days out of the year in Austin. That means that we end up eating soups and stews long before it is cold enough. That's okay though, I just put the air down to 65&deg and put on a sweatshirt. There's nothing wrong with pretending, right?

A few days ago it just so happened that I had everything on hand to make beef stew and I had been craving it for a week or two. I love when the stars align for me like that. I just hate going to the store. For the beef stew recipe go here.

Bon Appetit!
Jen

Crab Stuffed Dover Sole

2009-11-16T06:11:00.001-08:00

Doesn't this sound so fancy? I think anything stuffed with crab sounds absolutely exquisite. Not only does this sound fancy, it sounds downright extravagant. But, never fear, this was as easy as 1-2-3.

I knew when I went to the store the other day that I wanted to have fish that night, I just wasn't sure what kind I wanted to make. The Dover sole was both fresh (not previously frozen) and wild caught (not farm raised), so I knew that would do just fine. Only problem was that I had never made that kind of fish before. Not to worry, the fish dude at Central Market was full of good ideas. He told me his favorite way to make Dover sole was to put some of their pre-made crab cakes in the middle of the fillet and wrap it up and bake it. Sold! That sounded delicious and totally easy. And it was. (Absolutely to die for, that is.)

Crab Stuffed Dover Sole

6 Dover sole fillets
1 pre-made crab cake (I imagine that lump crab meat would also be good)
seasoned or plain breadcrumbs
melted butter
salt and pepper to taste

Preheat the oven to 350°.

Place fish fillets out on a flat surface and season the top with salt and pepper. Place a small amount (between 1 and 2 T) of the crab cake in the center of the fillet. Wrap the fish around the crab and cover the roll in breadcrumbs. Place the fish seam side down on a baking sheet and repeat. Drizzle all of the fish rolls with melted butter and bake for 15-20 minutes. Next, put the fish under the broiler for a minute or two just so the fish gets a bit more browned. That's it!

I guess that is more like easy as 1-2-3-4-5...

Bon Appetit!
Jen

Chicken Pesto Panini

2009-11-07T22:30:00.000-08:00

Mmmm... These were delicious! What's not to like about pesto, fresh mozzarella, and ciabatta bread? It is a winning combination. I love to make grilled panini because they are they are so easy to throw together for a quick weeknight meal. And you can stuff them with whatever you happen to have on hand. So, not only are they a breeze to make, but you also get to clean out your fridge. It's a win-win situation, really.

I had a red pepper that needed to be used so I roasted it for the sandwiches. You can roast red peppers in the oven if you'd like, but I am lazy and opt to roast mine on top of the stove. Then I don't have to worry about dirtying a baking sheet. (I really don't care for dishes, so the fewer the better.) And, fresh roasted red peppers are much tastier than the jarred variety. Trust me. So, just place the red pepper directly over the flame. Like so:
Once the pepper is totally black and charred, remove from the flame and place it in a paper bag. Roll the up tightly so that it is sealed. Leave it alone for about an hour. Don't open the bag. The steam from pepper will make the skin just slip right off. When the pepper has cooled off, take it out of the bag and remove the skin. Set your roasted red pepper aside until you are ready to use it.

Next, get the chicken ready. You want it to be thin so you can really smoosh the sandwich and have it be relatively compact. So, pound the chicken, season it with salt and pepper on both sides, and cook it in olive oil on top of the stove. Set it aside until you are ready to make your panini.

To assemble: I recommend ciabatta bread (cut in half horizontally, of course) with pesto generously slathered on each side. Top that with fresh mozzarella, the chicken, roasted red pepper slices, and more fresh mozzarella. Close the sandwich and grill. If you have a panini press then, by all means, use that. But, if you are like me, this is your panini maker. It's not as sad as it looks, I promise. It actually works really well.

And that's it. Pretty simple, very fast, and just plain heavenly.

Bon Appetit!
Jen

Rosemary White Bean Soup

2009-10-28T20:35:00.000-07:00

I made this soup last year and I loved it. I couldn't wait for it to get cooler here so I could make it again. It was just as good this time as it was before. And, it smelled so good cooking. I wish I could have bottled it up. This soup is pretty simple, with not many ingredients. And, it has a great flavor. The best thing is that, start to finish, it is ready in an hour (aside from soaking the beans overnight.) The recipe calls for 2 quarts of chicken broth and I think that is way too much. I think it would be best to only put in 1 quart while the beans cook and add more if it needs it. I ended up ladling some out because the soup was too thin. I also had to let the soup simmer longer than the recipe called for so that it would reduce some of the broth and thicken the soup. I garnished the soup with Romano cheese and crumbled bacon. It was delish! Jeff said it reminded him of Campbell's White Bean and Bacon soup. I'm not really sure what to make of that.

Rosemary White Bean Soup
from The Barefoot Contessa Cookbook by Ina Garten

1 lb. dried white cannellini beans
4 cups sliced yellow onions (I just used 1 yellow onion, chopped)
1/4 c. good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 or 7 inches)
2 quarts chicken stock (again, I think just 1 quart and then adding more if necessary)
1 bay leaf
2 t. kosher salt
1/2 t. freshly ground black pepper

In a medium bowl, cover the beans with water by at least 1 inch and leave them in the refrigerator for 6 hours or overnight. Drain.

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 1o to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained beans, rosemary, chicken stock, and bay leaf.

Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. (I used an immersion blender.) Return the soup to the pot to reheat and add salt and pepper to taste. Serve hot.

Bon Appetit!
Jen

Pumpkin Puree

2009-10-28T12:04:00.000-07:00

I really try to stay away from anything canned like The Plague. I usually try to use unprocessed food anytime I can. Don't get me wrong, it's not that I don't ever use processed food. I just prefer not to if possible. So, I thought I would make fresh pumpkin puree to make some pumpkins muffins. I make my own baby food, so I figured this wouldn't be too different. Hmm... think again. Who knew that cutting, gutting and cleaning a couple of tiny pumpkins would take so long? Certainly not me. It took forever. Before I was done the 3-year-old must have said the word "mama" about 200 times and the 9-month-old was trying to pull up on my legs. They both needed a lot of attention this morning. But it sure does make for some delicious baked goods. And, bonus, babies love it too!

Pumpkin Puree

2 Sugar Pie Pumpkins
water

This yields about 4.5 cups of puree. Freeze anything that is not used immediately.

To make pumpkin puree, use the pumpkins that are designated as "pie pumpkins" because they are sweeter than the really big ones. I'm sure the big ones would also work, but I have not tried it. Preheat oven to 400°. Clean out the pumpkin like you would a cantaloupe — cut it in half and scoop out the seeds and slimeyness. (I actually did it like a jack-o-lantern, cutting a hole in the top and scooping from above. That may have been what took so long.) Cut the pumpkin halves into quarters and place them skin side down on a baking sheet. Roast them for 45 minutes to an hour. The skin on the bottom should be bubbly and should peel away from the pumpkin meat easily. Once the pumpkins have been peeled place them in small batches in a food processor (or other mashing device.)

Puree the pumpkin until it is smooth. Add water slowly while the motor is running if it seems dry.

And there you have it. Just like the stuff out the can. Sort of.

Bon Appetit!
Jen

Italian Sausage, Green Olive and Mushroom Pizza

2009-10-27T12:32:00.000-07:00

I have said before that I love cheese. It really could be one of the best foods on earth. I love it. And so it only makes sense that I love anything that has cheese as a main ingredient. I decided to make pizza a couple of Saturdays ago to watch the Texas game. And boy, was it good. I didn't make the dough, I guess I am just not quite that crafty. Really, I am just scared of making a bread product. For some reason I have this strange fear of yeast. Maybe some day... But for now I will continue to buy the frozen pizza dough at the store*. It's just so easy.

To the Texans out there: Central Market has great frozen dough that they make there at the store. I think it is $0.99.

Italian Sausage, Green Olive, and Mushroom Pizza

1- 1lb. ball of frozen pizza dough
marinara sauce
3/4 lb. bulk Italian sausage, browned
1/2 c. sliced green olives
1 container of sliced white button mushrooms
Italian 4 cheese blend

I let the dough defrost in the refrigerator. 30 minutes before baking I set it on the kitchen counter to warm up to room temperature. I then stretch and roll out the dough and put it on a metal pizza pan. Brush the dough with olive oil. I bake the dough for 15-20 minutes at 425° before topping it. Once the dough is baked, I put a bit of marinara sauce on it. Then I top it with sausage, green olives, mushrooms and enough cheese to cover the top. Bake the pizza for 12-15 minutes or until bubbly. And there you have it. Easy peasy.

Bon Appetit!
Jen

Beef Bourguignon

2009-10-11T11:27:00.000-07:00

I'm going to go out on a limb and say that this is the ultimate comfort food. I know, I know... You thought that Tyler had the market cornered on the ultimate dish. Well, he must not know about this, otherwise I think this would be his ultimate beef dish. This particular recipe is even better than others because it is made in the slow cooker. You just throw everything in and let it go for about 8 hours and voila! you have an authentic (at least I think) french boeuf bourguignon. This dish kind of reminds me of a sophisticated pot roast, definitely not your grandma's pot roast. Unless your grandma is french, or Ina Garten. You can taste the red wine, but it is not as heavy as I thought it would be.

I got this recipe from Aggie's Kitchen, so if you would like it just mosey on over here and try it yourself! I made my beef bourguignon just like Aggie did. The only thing I did differently was using large-cut carrots instead of baby carrots, and I used beef broth instead of water. I also served my beef over the mashed potatoes and I highly recommend it.

Bon Appetit!
Jen

CEiMB: Chop Suey

2009-10-07T19:14:00.000-07:00

This week's Craving Ellie In My Belly recipe was for Chicken Chop Suey. This is a recipe that if I had come across it myself it wouldn't have jumped out at me as something that I have to make. But, I made it anyway. It looked pretty good when I was making it, I must admit. Then we sat down for dinner and Jeff took a bite he said, "This is good. It tastes like it's from a restaurant. A good restaurant." He is a bit biased and is never short on compliments (which is sweet,) but I had to taste for myself. I tasted it and after adding some extra soy sauce and some Sriracha I thought it was just as good as he said it was. I love that I can make at home something as good as takeout from a Chinese restaurant!

Bon Appetit!
Jen

Salmon With Lemon-Cilantro Viniagrette

2009-10-06T20:03:00.000-07:00

Ah that's better. This picture looks much more appetizing than the pictures I've been taking of food lately. Geez, a cooking slump and a picture slump. Let's hope that's over! I saw this salmon recipe in Real Simple this month and, based on the name, it sounded great. And the picture looked great. So, I made my list for the week to include this recipe and went to the store. When I got home and actually read the recipe, it didn't sound quite as good. So, I changed it up quite a bit. Even with the changes this meal was pretty lackluster, but the salmon was great. I think the couscous just needed a little something extra.

I really love salmon cooked on a cedar plank on the grill (probably more than any other way I have had it), but we have had to take a break from that because we used to have it all the time. After taking a hiatus from the cedar plank, I'm happy to report that it has made it's return.

Salmon With Lemon-Cilantro Vinaigrette
adapted from Real Simple

1 cedar plank
1 lb. piece of salmon fillet
extra virgin olive oil
zest of one lemon
1 garlic clove, pressed
1 c. whole wheat couscous, cooked according to the box
2 T lemon juice
3 T extra virgin olive oil
1/2 c. cilantro
4 green onions, thinly sliced

Soak the cedar plank for at least 30 minutes before cooking with it on the grill. Once soaked, place the salmon fillet on the plank and season. Brush the salmon with olive oil. Then top with garlic, lemon zest, sea salt and freshly ground pepper. Put the cedar plank on the grill and cook for about 20 minutes, or until the internal temperature of the fish reaches 150°.

While the fish cooks, make the couscous according to the directions on the box.

While the couscous is cooking, make the lemon-cilantro vinaigrette. In a bowl, mix together the cilantro, green onions, olive oil and lemon juice. Season to taste with salt and pepper. Once the couscous is finished cooking mix in the vinaigrette. I served the salmon over the couscous with steamed broccoli on the side.

Bon Appetit!
Jen

Vegetable Soup with Italian Sausage

2009-10-01T16:22:00.000-07:00

No picture again. I can't seem to make the pictures of soup look good. Anyone have any tips for making soup look appetizing? They all look like a bowl of really gross slop. And who would want to make slop for dinner? Certainly not me. This soup was good and it made a ton. I think we ate it for 4 days. I guess I could have frozen some for a later meal, but I just couldn't part with it.

Vegetable Soup with Italian Sausage

1 T. Extra Virgin Olive Oil
3/4 lb. mild Italian sausage, casings removed
1 small to medium yellow onion
3 cloves of garlic, pressed
4 carrots, chopped
3 stalks of celery, chopped
1/2 lb. of red fingerling potatoes
2 squash, chopped
2 zucchini, chopped
2 32-oz. boxes of chicken broth
1 26-oz. box of chopped tomatoes

In a large stock pot, brown sausage in the olive oil. Once browned, remove the sausage from the pot. Saute the onion, garlic, carrots, and celery in the sausage drippings. Next, add potatoes, squash, zucchini, chicken broth and tomatoes. Season with salt and pepper to taste. Bring soup to a boil and then turn down the heat to a simmer. Let simmer for 1 to 1.5 hours. Serve hot with a crusty whole grain bread.
Note: This soup is much better the next day.

Bon Appetit!
Jen

Chicken Posole

2009-09-23T11:37:00.001-07:00

And the cooking funk continues. Maybe it is because every time I cook these days I end up with some sort of injury. Be it second degree burns from boiling pasta water or slicing open my finger while chopping onions, it has really turned me off. I am trying to get back to cooking though. Last weekend I made a pot of posole and it was delicious. If you don't know, posole is a Mexican soup made with pork (but I used chicken), Ancho chile, and hominy. I got the recipe from the October issue of Real Simple. The title of the article said it all for me: "A Month of Easy Dinners." Now that is my kind of dinner. The posole certainly was easy.

Chicken Posole
Adapted from Real Simple- October 2009

1 T olive oil
1 onion, thinly sliced
2 carrots, diced
2 stalks of celery, chopped
kosher salt and black pepper
1 32-ounce container chicken broth
1 24-ounce box of chopped tomatoes, with juices
1 to 2 T ancho chile powder
2 cups of cubed cooked chicken breast
1 15-ounce can of hominy, drained and rinsed
1 lime, cut in wedges
1 avocado, sliced

Heat the oil in a pot over medium heat. Add the onion, carrots, celery and 1/4 t. of salt, pepper, and chile powder. Cook, stirring occasionally, until the vegetables are soft and beginning to brown.

Add the broth and tomatoes and bring to a boil. Stir in the chicken and the hominy and simmer unitl heated through, 3 to 4 minutes. Serve with lime and avocado.

Bon Appetit!
Jen

p.s. no picture just yet... stay tuned.

Pork Tenderloin with Green Chile Sauce

2009-09-04T07:51:00.001-07:00

I have really been in a cooking funk. Between Max starting school, planning his birthday party and going out of town I have really not been cooking too much. I found this recipe that I made a few weeks ago. I promise, this is the last green chile recipe for a while! This green chile sauce recipe is from Central Market. I think it would also be good on grilled chicken, fish, enchiladas. You know, just about anything.

Pork Tenderloin with Green Chile Sauce

1 3 lb. pork tenderloin (mine was dijon mustard and herb marinated)
1/4 c. extra virgin olive oil
1 medium yellow onion
3 cloves of garlic
10 roasted Hatch chiles (5 hot, 5 mild)
1 c. chicken broth
salt and pepper to taste

To make the pork: Heat 2 T of olive oil in a cast iron skillet and sear the outside the tenderloin. Once seared, place the pork (in the skillet) in an oven preheated to 400°. Bake for 25 minutes or until the internal temperature is 160°.

For the green chile sauce: Heat 1/4 c. of olive oil in a large skillet. Saute the onion for 5 minutes or until the onion is translucent. Add the garlic and let it cook for 1 minute. Next add the green chiles and the chicken broth. Let this simmer for about 15 minutes. Then add this concoction to a food processor and blend until it is smooth. Season with salt and pepper to taste.

I served this with couscous and sauteed spinach. Claire, this one was for you!

Bon Appetit!
Jen

Green Chile Chicken Salad

2009-08-29T12:49:00.001-07:00

I know what you're thinking — "Enough with the green chile recipes already." Under normal circumstances (not Hatch time) you might be right. But, when they are in season, I just can't help myself. I had some leftover grilled chicken from the night before and some roasted chiles and this just seemed like a match made in Heaven.

Green Chile Chicken Salad

1 chicken breast, chopped
2 heaping spoonfuls of mayonnaise
1 lime juiced
2 roasted Hot Hatch Green Chiles, chopped
handful of cilantro, chopped
salt and pepper to taste

In a small bowl, mix the mayonnaise, lime juice, green chiles and cilantro. Mix in the chopped chicken and season with salt and pepper.

Unfortunately, I don't have a picture to share. I do, however, have a serving suggestion. (see picture below)

This sandwich tastes much better while picnicking at the newly sodded Zilker Park with a couple of really cute kids.

Bon Appetit!
Jen

Simply Grilled Chicken

2009-08-26T15:03:00.000-07:00

When I made this chicken a couple of days ago Jeff told me that he likes it so much he would eat it once a week. Hmm. That is a terrible thing to tell me because I might just take him up on that. I think he would get really sick of it pretty quickly. It's just so easy and I don't have to really cook. Just make a marinade and some rice and a veggie. Ah, so easy. But, I guess for his sake, and mine, I will try not to make this every week.

Simply Grilled Chicken

4 boneless, skinless chicken breasts
1/8 c olive oil
1/8 c + 2T soy sauce
1/8 c rice wine vinegar
1/8 c orange juice
2 cloves of garlic, minced
1" piece of ginger, grated

Mix together all wet ingredients. Put the chicken breasts in a gallon-sized zipper bag and pour in the marinade. I let the chicken marinate for about 4 hours before grilling.

Bon Appetit!
Jen

Green Chile Burgers

2009-08-24T18:36:00.001-07:00

Every once in a while I really crave a burger, and Jeff's are really good. I stood behind him, pen in hand, to write down exactly what he was doing. Other than needing a little bit more green chile in it, they were really good. I've said it before and I will say it again, I am sure glad Jeff likes to grill. I really do not like to clean up the kitchen and the clean up is just so much easier when all the cooking is done outside! I guess I should stop complaining about all of our hot weather. If it were not so warm in Austin, then we would not be able to grill year round.

Green Chile Burgers

1 lb. ground beef (85%)
2 mild roasted green chiles, chopped
1 t worchestershire
1/4 t paprika
1/4 t garlic powder
1/4 t onion powder
1/4 t kosher salt
1/8 t freshly ground pepper
1 t soy sauce

Mix all the ingredients into the ground beef. (It is easiest to used your hands) The patties should be 20% bigger than the bun because they shrink while as they cook. We made 3 burgers with the 1 lb. of meat. Once the patties were made, Jeff put them into the freezer for 15 or 20 minutes before putting them on the grill. (He says this helps them stay together on the grill.)

Bon Appetit!
Jen

Green Chile and Cilantro Hummus

2009-08-18T12:34:00.000-07:00

I really love August because that is when Central Market has their Hatch Chile Festival. I really love being able to get everything Hatch. They have scones, buns, bread, pimiento cheese, salsa, and burgers all with Hatch chiles in them. And best of all, they have fresh and freshly roasted chiles. Last time I went to the store I bought a pound of roasted chiles but nothing in mind to make with them. I thought they would be great in hummus. I usually buy store-bought hummus because I can't get mine to taste quite as good, but this time it was great. I think this recipe is a keeper.

Roasted Green Chile and Cilantro Hummus

2 cans of chickpeas, drained and rinsed
1/4 c tahini (sesame seed paste)
4 cloves of garlic, pressed
1 lemon, juiced
1/2 c water
1 t kosher salt
1/4 c cilantro
1/4 c extra virgin olive oil
4 mild roasted green chiles

Place chickpeas, tahini, garlic, lemon juice, water, salt, and cilantro in the bowl of a food processor. Run the machine until the ingredients are pureed. While the food processor is running, slowly add the olive oil. Finally, add the green chiles and pulse until the chiles are chopped and incorporated into the hummus.

Serving suggestion:
Pita bread (cut into quarters) and topped with shredded cheddar cheese, a tomato and cucumber salad (chopped with olive oil, balsamic vinegar, salt and pepper), and sunflower sprouts. This was a really delicious lunch!

Bon Appetit!
Jen

Asian Grilled Shrimp Salad

2009-08-13T07:44:00.001-07:00

I just love to watch Food Network. One of my favorite shows to watch is Grill It with Bobby Flay. It's a good show for us because we love to grill. I was all set to make some Asian grilled shrimp from an episode I watched the other night, but (if you can believe it) it was raining. No complaints here. I was beginning to think that 105° was just a new terrible norm. I am happy to report that yesterday afternoon it was a cool 80&deg. It was glorious. Okay, enough with the weather. To make a long story short, this is what my grill looked like around dinner time:

So, that meant I had to improvise. A grill pan did the trick.

This salad was so delicious! I have quite a few salad recipes on here, but this salad is by far the best. If there is one to make, this is it. It is kind of a hybrid of a Bobby Flay recipe and a Giada recipe. It is Giada's salad with Bobby's shrimp and dressing. It was heavenly.

Shrimp Marinade:
Bobby Flay
1/4 c soy sauce
2 limes, juiced
2 t honey
2" piece of ginger, finely grated
4 cloves of garlic, finely chopped
1/4 c canola oil

Add all ingredients to a bowl and whisk to mix. Marinate shrimp for 15 minutes before grilling.

Salad Dressing
Bobby Flay
1/4 c rice wine vinegar
2 T soy sauce
2 T canola oil
1 T toasted sesame oil (I used canola oil here, so 3T total)
2 green onions, thinly sliced
1/4 c. chopped cilantro
1/2 c. chopped, salted peanuts

Add all ingredients to a bowl and whisk to mix.

Salad

Mixed field greens
Napa Cabbage, thinly shredded
1 red bell pepper, thinly sliced
1 carrot peeled (in ribbons)

Assemble the salad. Top with the grilled shrimp and dressing.

Bon Appetit!
Jen

Whole Roasted Chicken

2009-08-09T08:54:00.001-07:00

I bought a whole chicken to roast because I love roasted chicken. However, I failed to realize that meant my oven would be on for a really long time, which meant heating up my house when it is already hot because it is hot outside. Darn. But, I bit the bullet and did it anyway. It was good, but next time I will wait until it is cooler outside. You know, maybe in January.

Whole Roasted Chicken

1 whole chicken (3-4 lb.)
1 T onion powder
1 t kosher salt
1 t garlic powder
pepper
margarine or butter

Mix together the onion powder, garlic powder, salt and pepper. Season the chicken (by pulling back the skin) with the seasoning mixture, including inside the cavity. Put pats of butter or margarine under the skin. Bake in a roasting pan on a rack on 400° for 1 1/2 hours or until the juices run clear. Before letting the chicken rest I basted it with the juice from the bottom of the pan. Let the chicken rest for 30 minutes before cutting into it.

Bon Appetit!

Jen

Quinoa Salad

2009-08-09T08:52:00.001-07:00

I recently made fish tacos and they were really good. They were so good in fact that I thought I would grill some Mahi Mahi and have that for my entree one night. Well, let me tell you that this time the fish was not quite as good. I'm not sure if it was that I liked it better baked or if I liked the seasoning better last time I made it. I think maybe it is a little bit of both. This time I only seasoned the fish with olive oil, lemon juice, salt and pepper. Since Mahi Mahi is usually a pretty big piece of fish, I think that it would have better with more flavor. Oh well, now I know.
I made a quinoa salad to go with the fish and it was really good. I put olives, red onion, red peppers and chickpeas. But what is so great about it is that you can put anything in here. It would be great with feta cheese and roasted red peppers, or with black beans, corn and queso fresco. If you have never had quinoa I highly recommend it. It kind of reminds me of couscous, but it tastes nuttier. I made the quinoa concoction right before dinner, but it was much better the next day. If you make this be sure to make it ahead if time.

Quinoa Salad

1 cup dried quinoa
3-4 T red wine vinegar
1/8 c extra virgin olive oil
1 red bell pepper, diced
1/2 of a red onion, diced
1/4 c green olives, chopped
1 can garbanzo beans
salt and pepper to taste

Cook the quinoa according to the directions on the box. Meanwhile, mix the vinegar and the olive oil in a small bowl. Place the red pepper, red onion, green olives and garbanzo beans in a large bowl. When the quinoa is finished cooking add it to the large bowl and pour the vinaigrette over it. Season with salt and pepper.

Bon Appetit!
Jen

Roasted Vegetables Over Brown Rice with Balsamic Vinaigrette

2009-08-03T18:49:00.001-07:00

Jeff was really not too excited about our vegan meal the other night when he heard about it, but it was really pretty good. Lately I feel like we have been eating too much meat. I used to be good about making at least one vegetarian meal a week, but ever since being pregnant with Luke I have become a meatatarian. So, I thought I would start getting back to the way things used to be and this meal is what I came up with. It is not too terribly inventive but adding the balsamic vinaigrette to the top does make it seem a bit more lively than just rice and veggies.

First I halved a red pepper, halved 2 small Japanese eggplants, and halved 3 smallish zucchini. Then I drizzled then with extra virgin olive oil, salt and freshly ground pepper. Then I popped them into a 400° oven for about 30 minutes while my rice was cooking away.
They looked like this when they came out. Scrumptious. (You know, just about as delicious as roasted veggies can be.)
Then I cut up the veggies and served them on top of the brown rice with balsamic vinaigrette on top. And there you have it. About as healthy as it comes and as easy as 1-2-3.

Balsamic Vinaigrette
(from Oprah.com)

3T balsamic vinegar
1 T red wine vinegar
1 t dijon mustard
1 garlic clove, pressed
3/4 c extra virgin olive oil
salt and pepper

Combine vinegars, mustard and garlic in a blender and blend until smooth. Slowly add olive oil while the blender is running. Season with salt and pepper to taste.

Bon Appetit!
Jen

Slow Cooker Pork Roast

2009-08-03T18:47:00.000-07:00

I got a slow cooker for my birthday (thanks Kathy, I love it!) and so I wanted to make something in it. My friend's mom told me that she likes to make a pork roast with apple juice, brown sugar and ginger. That sounded perfect- right up my alley. I made it the other night and it was great, and in true slow cooker fashion, so easy! I will be adding this to the rotation for sure.

Apple Ginger Pork Roast

2 lb. pork loin roast
1/2 c. apple juice
2 t. fresh grated ginger
3 T brown sugar
2 apples quartered

Coat the outside of the pork with salt and pepper. Brown the outside of the pork before adding it to the slow cooker. Add the quartered apples to the bottom of the slow cooker. Once the meat is browned, put it on top of the apples. In a small bowl mix together the juice, ginger and brown sugar. Pour mixture over the roast. Cook for about 4 hours on high.

After the pork is done, I put the liquid from the crockpot in a small saucepan and simmer it to reduce to a gravy.

I served this with green beans and mashed potatoes (made with butter, greek yogurt, green onions.)

Bon Appetit!
Jen

Fish Tacos

2009-07-31T08:12:00.001-07:00

So, yesterday I go to take a picture of dinner for my dear old blog, but I couldn't find the memory card for my other camera (the one that takes the more appetizing shots.) I had to use my point and shoot. Did you know that a memory card can be run through the washer and the dryer? Neither did I. I have got to get better about cleaning out pockets before I wash them. All's well that ends well, I suppose. And now, onto dinner.

Last night I made fish tacos and boy were they tasty. I used Mahi Mahi. And then I wondered why I don't make it more often when I make fish. It is so dense and meaty and delicious. It would have been really good on the grill, but it was raining last night so I baked it. It turned out pretty good that way.

You know that I love cheese, right? Well, I also love ranch dressing. I always like making things that I can put ranch on and tacos are no exception. It sounds kind of gross, but it was really good.

Fish Tacos

I took a 1 lb. piece of Mahi Mahi (with the skin taken off) and drizzled extra virgin olive oil on top. Then I put the zest of 1 lime, a sprinkle of ancho chile powder, lime juice (from the zested lime), salt and pepper on top. I baked the fish at 400° for about 20 minutes (or until it reaches an internal temperature of 140-145°.)

To serve the tacos I put a piece of the fish in a tortilla topped with shredded red cabbage and ranch dressing.

Bon Appetit!
Jen

Granola Bars

2009-07-16T10:12:00.001-07:00

My sister-in-law Emily sent me this delicious recipe for granola bars. She thought Max might like them. In fact, we all love them! I think I baked them a little bit too long, so they were a bit too chewy. Other than that they were great. Max loves them as a snack. And I love them because when I am feeling lazy they make a great breakfast.

Granola Bars

2 cups old-fashioned rolled oats

1/2 cup raw sunflower seeds

1 cup sliced almonds

1/2 cup wheat germ (I used flax meal)

1/2 cup honey

1/4 cup packed dark brown sugar

1 ounce unsalted butter (I used 1 ounce of flax oil)

2 tsp vanilla

1/2 tsp salt

6 1/2 ounces dried fruit (I used golden raisins and craisins)

Spray your pan before you bake the bars. Preheat oven to 350. Spread oats, sunflower seeds, almonds, and wheat germ onto pan. Place in oven for 15 min to toast, stir occasionally.

In the meantime, combine honey, brown sugar, butter, vanilla, and salt in medium saucepan over medium heat. Cook until brown sugar dissolves completely.

Once oat mixture is done, remove from oven and reduce heat to 300. Add oat mixture to liquid mixture, add dried fruit, and stir to combine. Turn mixture into a 9X9 (9X13 halt-sheet pans works also) sprayed with cooking spray, evenly distributing. Place in oven for 20-25 minutes. Remove and allow to cool COMPLETELY!! (otherwise it falls apart) Cut up and enjoy! (lasts about 2 wks)

Thanks Emily!

Bon Appetit!

Jen

Cobb Salad

2009-07-16T09:53:00.000-07:00

Warning: The picture does not actually look very appetizing, but this salad was really good!

As I have said before, it is stinking hot in Austin right now. That is why there has been an obscene amount of salad recipes these days. Not to mention that salads are so easy! Maybe once it cools off (October?) I will actually start cooking again. But, I do love a good salad, so I can't say that I am too disappointed about having lots of salads. Cobb salad is one of my favorites. It is a wonderful combination of all the best things to eat: bacon, olives, bleu cheese, ranch dressing. What's not to like?

Cobb Salad

chopped Romaine lettuce
tomatoes, diced
Kalamata olives
bleu cheese
bacon, crumbled
avocado, sliced
grilled chicken, sliced

Assemble salad and dress with ranch dressing.

Ranch Dressing
(from allrecipes.com)

1 c. mayonnaise
3/4 c. buttermilk
1 t. dried chives
1/2 t. dried parsley
1/2 t. dried dill
1/4 t. garlic powder
1/4 t. onion powder
1/8 t. salt
1/8 t. pepper

This makes a ton of dressing. I think next time I will half it, just so you know.

See how easy a salad is!

Bon Appetit!
Jen

Mediterranean Tuna Salad

2009-07-16T09:52:00.000-07:00

Jeff's sister, Claire, came to town last weekend and we went to Central Market Sunday morning. It was like hitting a food jackpot. There were all kinds of samples, it was great! They had a sample of this salad and it was so delicious, I knew had to make it. It was light and easy to prepare- perfect for a summer weeknight. I didn't change anything about the recipe except that I used one can of tuna instead of two.

Mediterranean Tuna Salad
(Central Market recipe)

1 can beans (I used chickpeas)
1 red pepper, finely diced
1/2 c red onion, finely diced
1/2 c fresh parsley, chopped
1 1/2 t fresh oregano or rosemary, minced
2 cans tuna, water or oil packed, drained
4 T capers, drained
1/2 c lemon juice
4 T extra virgin olive oil
8 c of fresh salad greens
Freshly ground pepper and salt

Combine beans, tuna, bell pepper, onion, parsley, capers, herbs, 1/4 cup of lemon juice, and 2 T of the olive oil in a medium bowl. Season with salt and pepper.

Combine remaining 1/4 c of lemon juice and 2T of olive oil in a large bowl with salt and pepper, whisk to combine and toss with salad greens.

Serve tuna on top of greens.

Bon Appetit!
Jen

Fusilli with Spinach and Tomatoes

2009-07-16T09:50:00.000-07:00

I can always watch either Everyday Italian or Barefoot Contessa and come away with a delicious recipe for something that I just have to make. These two ladies both have personalities that irritate me to high heaven, but boy do they know how to make some tasty food. I think I may have over wilted my spinach, but the pasta wasn't ready and I wanted to keep the "sauce" warm. And I may or may not have been paying attention! Other than that it was very good. I will always love a good pasta dish.
I followed this recipe exactly, except that I did use whole wheat pasta. And, in case you are wondering, it is not so kid friendly. At least it wasn't so my kid friendly. He loved the pasta, but he wouldn't touch the spinach or tomatoes with a ten foot pole.

Bon Appetit!
Jen

Pimiento Cheese

2009-07-05T19:57:00.000-07:00

I've said it before and I'll say it again, I love cheese. And, it only seems right that I would love pimiento cheese. But, I really don't like the premade stuff they sell in the store. This is much better and only slightly more involved than opening a container of the other stuff. I did make my own roasted pepper (which is really easy), but you could certainly use the jarred kind. So, try this pimiento cheese and go throw the other grocery store stuff out. Now.

1 8oz. package of cheddar/jack cheese
1/4 c. mayonnaise
1 roasted red pepper, diced
2 thinly sliced green onions (white and green parts)
3-4 T chopped fresh dill

To roast the red pepper: I put the red pepper over the burner on my gas stove. The outside of the of the pepper will become charred. Keep turning the pepper over the flame until the outside is all charred. Then put the pepper in a brown paper bag for about 15 minutes. The steam from the pepper will make the charred skin easier to get off. Peel the charred skin off of the pepper and dice.

For the pimiento cheese: Mix all ingredients together and enjoy!

Bon Appetit!
Jen

Nicoise Salad

2009-07-05T19:26:00.000-07:00

So, when the heat index is 109° we eat a lot of salads. Some people might feel like salads are kind of a light dinner, but this one really is very hearty. I mean, any salad that has potatoes in it will surely keep you full.

Nicoise Salad

Mixed greens or spinach
8-10 small red potatoes
green beans
olives (nicoise is available, but I prefer kalamata)
2 hard boiled eggs
1 or 2 cans of tuna
Champagne Vinaigrette

In a small pot put the washed potatoes in cold, salted water. Once the water has started to boil put the eggs in the pot and cook for 12 minutes. Pull out the potatoes when they are tender. In a medium bowl, toss the potatoes in 1-2 T of olive oil and salt and pepper. Set aside. Set the eggs aside when they are finished cooking. Put the washed green beans in the boiling water and cook for 2-3 min. When the green beans come out, place in an ice water bath to stop them from cooking any more. Set aside. (So at this point you have cooked the potatoes, green beans and eggs in the same pot and set them aside to use when you put the salad together.)
To put the salad together: Place the potatoes, olives, green beans, sliced hard boiled eggs, and tuna on a bed of lettuce. Dress with the champagne vinaigrette.

Champagne Vinagrette

Once again, I have no actual measurements for this. This recipe is my best guess.

Whisk together 1T of dijon mustard and 2-3T of champagne vinegar. Add 1-2T of fresh chopped dill. Slowly whisk in olive oil (be sure to keep the whisk moving the whole time so make sure the dressing emulsifies.) Voila!

Bon Appetit!
Jen

Pollo Guisado Tacos

2009-06-30T14:25:00.000-07:00

Seriously. Easiest meal ever. And really, it was pretty good. I am pretty much a fan of anything in a tortilla. Add guacamole to the top and I am sold. I made this with a combination of chicken breasts and chicken thighs (though any kind of chicken would work) and after about 4 hours in the crockpot the meat was very tender and falling apart. Warning: This recipe makes a lot of meat, but I think it would freeze well!

Pollo Guisado Tacos

3 chicken breasts (boneless, skinless)
4 chicken thighs
1 t. kosher salt
1 small can of mild diced green chiles
1 t. dried ancho chile powder
1 t. garlic powder
a few dashes of onion powder
juice of 1 lime

Put all the ingredients in the crockpot along with 1/2- 1 cup of water. Cook on high for about 4 hours or until the chicken falls apart. Shred the chicken and then let it stew in the cooking liquid on low for about an hour. At the very end of cooking I squeezed the lime juice on the chicken. It was good, but it would better to serve the tacos with a lime wedge and squeeze on the lime just before eating.

I served my tacos with guacamole and a white Mexican cheese.

Bon Appetit!
Jen

Salad with Grilled Chicken and Grilled French Bread

2009-06-19T17:37:00.001-07:00

Wow, it is really hot outside! I think the heat index today is around 109°. Crazy! What sounds even crazier to me is turning on the oven right now. I have been sticking to salads, things I can make in the crock pot (more on that later!), and things we can grill. After Mexico and the resort's really great salad bars, salads have been on my mind. This salad is really straightforward and is not really a recipe, but I thought I would share my idea because it was really good. Anything would be good on the salad, bput I put tomatoes, hearts of palm, bleu cheese, garbanzo beans, and celery on a bed of Romaine lettuce. I put grilled chicken (dressed in olive oil, salt and fresh black pepper before grilling) on top. For the dressing, I made a simple balsamic vinaigrette. I also put a loaf of french bread on the grill and it was delicious! To prepare the bread for the grill: cut the loaf in half lenghtwise and put olive oil, salt and pepper on top. Place the bread on the grill cut side down. The bread will only sit on the grill for a minute or two. Be careful not to burn it!

Balsamic Vinaigrette

In a bowl, whisk together 1 T of Dijon mustard and 3 T of balsamic vinegar. While whisking, slowly add about a 1/4 c. of extra virgin olive oil.

note: These amounts are my best guess. I usually just "eyeball" it when I make salad dressing! Just keep tasting it as you make it and add more or less of anything you think it might need. And, remember to taste your dressing on a piece of lettuce, not your finger. (That way you know what it taste like on the salad.)

Bon Appetit!
Jen

JuiceCous and Fried Green Tomatoes

2009-06-19T17:35:00.000-07:00

I seem to be in a bit of a cooking rut and I really just don't really want to cook at the end of the day. But, I end up sucking it up and just make myself do it. I am really glad that I made this dinner for sure. I had been dying to make the couscous ever since I saw the recipe on Mckmama's blog. It was deliciously sweet and it was so good with the salmon.
I also made fried green tomatoes with tomatoes from my garden. Sadly, I had never had fried green tomatoes before I made these. They were so good that I have already made them again. Of course, I have no point of reference when I say how good they are. I guess you should make them yourself and see! I found the recipe on foodnework.com. I really think that the panko breadcrumbs are the reason they are so good.
Bon Appetit!
Jen

I'm baaack!

2009-06-19T17:34:00.000-07:00

Ahhh summer's bounty! I got back from Mexico about a week ago but I am just now getting around to posting. I guess it has been harder than I thought to get back into the swing of things. When we got back to Texas I was a little bit disappointed that it was about 12° cooler in Mexico than at home! But, with the heat comes all the great food that summer brings. Don't get me wrong. I love fresh broccoli and kale in the winter as much as the next guy, but nothing can compare to a homegrown tomato that is still warm from the sun. I tend to not do a whole lot of cooking in the summer, but I will certainly share the "recipes" that I do have.

Central Market had some fresh pinto beans the other day and I had to try them. I am not really sure where I thought beans came from, but it never occurred that they might come in the fresh form. I guess maybe I thought they were some over-processed product from a big factory. Who knew?! They were delicious! They tasted a little bit like fresh black-eyed peas, definitely different than the dried variety. The "recipe" for pinto beans would also be good for any variety of fresh peas/beans that are in season.

Pinto Beans

1 package fresh pinto beans (about 1/2 lb.)
1/2 onion chopped
1 T. extra virgin olive oil
3 c. water
1 t. kosher salt
freshly ground pepper
1/4 t. onion powder
1/4 t. garlic powder
a dash of Lawry's Seasoned Salt

Saute the onion in olive oil in a medium saucepan and cook until translucent. Rinse beans and place them in saucepan. Add water and bring to a boil. Season the beans with salt and pepper. When water begins to boil, reduce heat to a simmer. Let the beans simmer about 30 minutes or until tender. If beans start to look dry, add more water. When the beans are mostly done, add the onion powder, garlic powder and seasoned salt. I served mine over brown rice, but they would be delicious alone.

Tomato and Bleu Cheese Salad

3 ripe tomaotes
extra virgin olive oil
sea salt
freshly ground pepper
bleu cheese crumbles
balsamic vinegar

Roughly chop tomatoes and add them to a small bowl. Drizzle with olive oil and season to taste with salt and pepper. Set aside in the fridge until needed. Just before serving add bleu cheese to the bowl and toss. On the plate, drizzle the salad with a bit of balsamic vinegar and serve.

Bon Appetit!
Jen

Taco Salad

2009-06-01T06:12:00.001-07:00

Well, in the spirit of my upcoming Mexican vacation I thought I would make a Mexican-inspired salad. Too bad I am not actually there right now, because I would love nothing more!

Taco Salad

Romaine lettuce
pico de gallo (homemade or store bought)
tortilla chips (I used Kettle Chili Lime chips)
shredded carrot
celery, chopped
queso fresco, crumbled
chopped kalamata olives
ground turkey taco meat (recipe below)
cilantro-lime vinaigrette

For the salad: Start with a layer of romaine lettuce, add a tablespoon or two of pico de gallo. Next, add a layer of crushed tortilla chips, shredded carrot and chopped celery. Add a layer of queso fresco, and chopped olives. Finally, top with taco meat and 2 or 3 tablespoons of vinaigette. Serve and eat.

Turkey Taco Meat

1 lb. ground turkey
1 1/2 t. ground ancho chile powder
1/2 t. onion powder
1/4 t. garlic powder
1/2 t. cumin
sea salt and freshly ground pepper to taste
squeeze of lime

Brown the turkey over medium heat in a skillet. Add the chile powder, onion powder, garlic powder, cumin, and salt and pepper. Let meat simmer for about 10-15 min. Take off heat and add the squeeze of lime.

Lentil Soup

2009-05-29T19:18:00.001-07:00

I bet you are thinking, "Soup, are you kidding me?" I know that it is way too hot outside to be making soup and it makes me sweat just thinking about eating soup in the summer. But, after being sick this week and having not gone to the store in a long time, this was about all I had left in my pantry to make. This used to be my end of the week standby -- you know, the dish that you make because you are out of food and you really need to go to the store but you would rather do anything else other than that. Well, after many of those weeks this dish got really old. I mean, Jeff was literally rolling his eyes when I told him we were having this again. But, after taking about a 9 month break from making this so much I made it last night. I have to tell you, I was really glad I made it. Even though it is 90° outside it was still really good. Just add a salad and some crusty bread and it is a delicious, quick, healthy meal.

Lentil Soup
(Jen's Recipe)

2 T extra virgin olive oil
3 carrots, peeled and diced
3 celery stalks, diced
1 small onion, chopped
3 cloves of garlic, minced
1 lb. of lentils
water
sea salt and feshly ground pepper
1-2 T champagne vinegar (optional)
freshly grated parmesan and olive oil to garnish

Heat olive oil in a large pot over medium heat. Add carrots, celery, onion and garlic and cook until the onions are translucent, about 10 minutes. Add the lentils to the pot and add enough water to cover the beans by about a 1/2 inch. Season the soup with salt and pepper. Bring the soup to a boil and lower the heat to a simmer. The soup will be ready when the beans are tender, in about 30 minutes. When the soup is finished cooking, add the vinegar. The vinegar is optional, but it does add a nice flavor to have the soup. As the soup is cooking, you may need to add water as the liquid cooks off and the soup looks like it is getting too dry. To serve, drizzle with olive oil and sprinkle with parmesan cheese.

Bon Appetit!
Jen

Grilled Steak Salad with Roasted Garlic Viniagrette

2009-05-22T05:44:00.001-07:00

Jeff said that this was a great way to get his vegetables in, and I agree! How could a salad be anything but delicious when it has grilled steak on it? Of course, Max wouldn't dream of touching something like this, he thinks he doesn't like veshtables. (Don't tell him that carrots, broccoli, and peas fall under the veshtable category.) He did, however, love the meat. I'm telling you, the kid has never had any kind of protein touch his lips that he didn't like. But, that's another story.

For the salad, I used spinach, sliced button mushrooms, cherry tomatoes, sugar snap peas. I kept thinking that maybe the it was missing something, like it might have been better with blue cheese. But really, I think everything is better with cheese in it or on it.

For the steak marinade I used a recipe from allrecipes.com. It was so good! I could have eaten the whole flank steak all by myself. Hmm, I guess I've never had protein touch my lips that I didn't like. At least the little one comes by it honestly!

For the dressing I used a recipe from foodnetwork.com. I think my favorite cooking show on Food Network is Boy Meets Grill with Bobby Flay. I always want to try everything he makes on that show. The other day he made a roasted garlic viniagrette and honestly, I made this salad so I could make that dressing!

Bon Appetit!
Jen

Sloppy Joes

2009-05-21T19:49:00.000-07:00

I think the best part of having a kid is that I get to make all kinds of delicious of "kid food." The other day I had a craving for sloppy joes and I thought that Max would love them. Well, it took some serious negotiations to get him to even try them. But, once he tried them he did love them. I got the recipe from allrecipes.com and the only change I made was to use ground turkey instead of ground beef.

Just a tip: I love allrecipes.com, but a friend told me about a recipe search site called supercook.com. This site searches allrecipes.com and recipezaar.com and for recipes based on ingredients that you have on-hand. Like, if you have chicken and garlic and mozzarella cheese it would pull up all the recipes on those sites that have at least those ingredients. It is great!

Bon Appetit!
Jen

Trout with Lemon Butter Caper Sauce and Almond Rice Pilaf

2009-05-19T10:05:00.000-07:00

I try to serve some kind of fish once a week, and I am really lucky because Max loves fish. In fact, I have not come across any kind of protein that the kid doesn't like. Maybe tofu, he's never tried that. Anyway, this fish was great because it is quick and super easy. I think that Jeff really liked it because he got a break from grilling. But don't worry Jeff, you will be at the grill again soon enough!

Baked Trout with Lemon Butter Caper Sauce

3 Trout fillets (or tilapia)
salt and freshly ground pepper
extra virgin olive oil
3 T unsalted butter
juice of 1 lemon
lemon zest from 1/2 of lemon
2 garlic cloves, minced or pressed
3 T capers

Preheat oven to 375°. Place trout fillets on a foil-lined baking sheet. Season with salt and pepper and drizzle with olive oil. Bake for about 15 minutes. (If you are using tilapia, the cooking time may be a bit longer.) When the fish is done the flesh will be opaque and will flake easily with a fork. The internal temperature should be 140°. Meanwhile, make the sauce.

For the sauce:
Place the butter, lemon juice, lemon zest, garlic, and capers in a small saucepan. Melt the butter and keep warm until the fish is done.

When the fish is done lift it off of the skin with a spatula to plate it. Drizzle the fish with the butter sauce.

I served the fish sauteed spinach and almond r ice pilaf. The pilaf was so easy and much tastier than white rice. The only change I made to the pilaf was to use olive oil instead of butter and I think it turned out great!

Bon Appetit!
Jen

Bruschetta Chicken

2009-05-13T19:57:00.000-07:00

Nothing says summer to me more than fresh tomatoes and basil. But, unfortunately, we are not quite there yet. The tomatoes in my garden are still green, but I did get to use fresh basil. We grilled once again last night and this time we made Bruschetta Chicken. It is a really great summer dish that I think will be even better when I can use fresh tomatoes from my garden. Jeff and I were talking last night and we thought that this would also be good with cheddar cheese and pico de gallo on top for a Mexican version. I served the chicken with roasted fingerling potatoes and sauteed spinach.

Bruschetta Chicken
2 boneless, skinless chicken breasts*
extra virgin olive oil
freshly ground sea salt and pepper
Fresh mozzarella, sliced

Tomato topping
2 large Roma tomatoes, diced
1/4 c. diced onion
1 clove of garlic, minced
1/4 c. fresh basil
2 T extra virgin olive oil
freshly ground sea salt and pepper

Season the chicken breasts with olive oil, salt and pepper to prepare it for the grill. For the tomato topping: add tomotoes, onion, garlic, and basil to a small mixing bowl. Add the olive oil and season to taste with salt and pepper. Set aside.

Grill the chicken until it reaches an internal temperature of 160°. Place the sliced mozzarella on top of the chicken and finish cooking on the grill until the cheese is melted. Before serving, top with the tomato mixture.
*note: If the chicken is thick, it would be best if it is either butterflied or pounded.

Roasted Fingerling Potatoes
1.5 lbs. fingerling potatoes, cut in half lengthwise
1/2 t garlic powder
1/2 t onion powder
extra virgin olive oil
salt and pepper

In a large mixing bowl, add potatoes, garlic powder, onion powder, salt and pepper. Toss potatoes with olive oil. Spread the potatoes out on a foil lined baking sheet and bake at 400° for 30 min., turning half way through.

Bon Appetit!
Jen

Grilled Cedar Plank Salmon

2009-05-13T10:01:00.000-07:00

I think maybe this blog should be renamed 'What Jeff's Grilling' because, as I look back at previous posts, most of my recipes are grilled. So, I am very sorry if anyone who reads this does not have a grill! It is just so easy to have Jeff throw something on the grill instead of spending my evening in the kitchen cooking something in the oven. Well, here is yet another grilled entry!

Grilled Cedar Plank Salmon

1 (1-1.5 lb) salmon fillet
steak seasoning blend (I used Weber Chicago steak seasoning)
dill
juice of 1/2 of a lemon
extra virgin olive oil

About 2 hours before grilling soak the cedar plank so it doesn't burn. Just before grilling, place the salmon on the cedar plank skin side down to season. (I don't have exact measurements on the seasoning, but it usually requires a decent amount if the piece of salmon is thick.) Cover the top of the salmon with olive oil and then squeeze the lemon on it. Then, cover with the steak seasoning and the dill. After it is seasoned, it is ready to throw on the grill. The salmon will be on the grill for about 20 to 30 minutes (depending on the size of the fillet.) Really, you just want to watch the internal temperature of the fish. When the temperature reaches 150-155° it is done.

I served the salmon with grilled asparagus and rice pilaf.

Bon Appetit!
Jen

Indonesian Ginger Chicken

2009-05-06T19:03:00.000-07:00

This turned out to be another delicious Barefoot Contessa recipe. With only 5 ingredients it was a really easy marinade and it was packed with flavor. The recipe called for 2 whole chickens to be quartered and then marinated. I used 2 bone-in, skin on chicken breasts and 4 boneless, skinless chicken thighs. The recipe also called for the chicken to marinate overnight and I really think that it needed that time to soak up the flavors. I forgot to marinate the meat the night before I cooked it, so it only got to sit for about 9 hours. Also, instead of baking the chicken, we grilled it (surprise, surprise!) That was good and I think I will grill the chicken again, but next time I think I will reduce the marinade and make a sauce.

Bon Appetit!
Jen

Spinach, Artichoke, and Sundried Tomato Quiche

2009-05-04T19:20:00.001-07:00

I love quiche, but sometimes it is a little bit too rich and I can only imagine the calories! I tried to make this a healthy quiche and I think in the end it turned out a little bit too healthy tasting. I put the whole 10 oz. of frozen spinach in it and it was too much. It was good, but I think next time I will make it with less spinach and more cheese. Because, really, healthy quiche might just be an oxymoron. The recipe below will reflect the changes.

Spinach, Artichoke and Sundried Tomato Quiche

1 9" frozen pie shell
10 oz. frozen spinach
1 c. cheddar/jack cheese
1/4- 1/2c. fresh grated parmesan
2 oz. package of sundried tomatoes
1 can of artichoke hearts
salt and pepper
3 eggs, slightly beaten
1 c. milk

Preheat oven to 350°. Pierce holes in the pie shell with a fork and bake for 7-10 minutes, or until lightly brown.
Meanwhile, thaw the spinach and remove the excess moisture. Put half of the spinach in a large mixing bowl and add the cheeses, sundried tomatoes, and the chopped artichokes. Season to taste with salt and pepper. In another bowl add the eggs and milk. Add the eggs and milk to the large mixing bowl with the spinach. Stir to mix the egg mixture into the spinach. Place the pie shell on a baking sheet and pour the egg and spinach mixture into the prepared pie shell. Bake at 350° for an hour.

Bon Appetit!
Jen

Mushroom and Goat Cheese Quesadillas

2009-05-04T19:16:00.000-07:00

These may not be what you think of when you think of quesadillas, but they were certainly just as delicious. I made them for dinner the other night when I needed something quick. I served them with a spinach salad. I think they would also work out well for lunch or even as an appetizer. I made these kind of quickly the other night so I don't have exact measurements for the seasoning in the mushrooms, but I will give my best guesses!

Mushroom and Goat Cheese Quesadillas

1 package of sliced button or cremini mushrooms
1 T unsalted butter
1 T Extra Virgin Olive Oil
1 clove of garlic, minced
1/4 t beef bouillion
1/2 t dried thyme
2 T red wine
sea salt and fresh ground black pepper
4 flour tortillas
goat cheese
shredded mozzarella

In a nonstick skillet heat the butter and olive oil. Add the mushrooms and garlic and cook for a few minutes. Season with bouillion, thyme, and red wine. Season to taste with salt and pepper. Let simmer for about 10 minutes.
While the mushrooms are simmering, spread goat cheese on each of the tortillas. Next, put a layer of mushrooms on two of the tortillas. Put about 3 T of mozzarella on top of the goat cheese and top with one of the remaining tortillas. Cook quesadillas over medium low heat in a skillet. I served them with pico de gallo (because I think I am addicted to the stuff and would eat it on anything!) but they would be great all by themselves.

Bon Appetit!
Jen

Pork Tenderloin with Chunky Guacamole

2009-05-01T11:11:00.000-07:00

This is probably one of my most favorite grilled meals. Central Market has really delicious meats that are marinated and ready to throw on the grill, and I think the southwest marinated pork tenderloin is one of their best. I love that Jeff is so willing to grill as much as he is, otherwise I think I would only cook twice a week!

Grilled Pork Tenderloin with Chunky Guacamole

1 pork tenderloin
1 avocado
1 large tomato
1 small red onion
1/2 jalapeno
3 T fresh cilantro
2-3 limes, juiced
salt and pepper to taste

Place the pork tenderloin on a heated grill and cook to perfection. (sorry I don't have more to say about this, but it is not my area of expertise!)
For the guacamole, chop up the tomato and red onion into large pieces. Next, dice the jalapeno (with seeds for heat) and add to tomatoes and onion. Add cilantro, lime juice, salt and pepper. Let this sit for a few hours to let the lime juice marinate the veggies. Just before you eat, add the avocado. Serve the guacamole on top of the grilled pork. I served my pork tenderloin with sauteed spinach and pinto beans that I had left over from the night before.

Bon Appetit!
Jen

Broccoli and Bow Ties

2009-04-30T06:18:00.000-07:00

I am never disappointed by any recipe of Ina Garten's that I try! I love that they all use fresh and simple ingredients. I especially loved this recipe because it was so easy. I think it took about 20 minutes from start to finish. That, of course, does not include grilling the sausage that I decided to add at the last minute (which doesn't count if I'm not in the kitchen!) The only thing I changed was using toasted walnuts instead of pine nuts. I also used Grana Padano instead of parmesan, but I honestly wouldn't be able to tell a difference between the two in a blind taste test. And, like I said before, I added sundried tomato chicken sausage from Central Market that we grilled.

Try it, you will love it!

Bon Appetit!

Jen

Banana Pecan Waffles

2009-04-26T09:11:00.000-07:00

Jeff and I used to love to go to breakfast on the weekends. We would go mid-morning because it didn't matter if we had to wait on a table, we had nothing better to do on a Saturday morning. When we finally did get a table we would take our time drinking coffee and eating slowly. Well, those days are over. With 2 kids it is nearly impossible to go to breakfast past 9 am if you want a table without a wait. And with 2 kids, who actually wants to get out of the house by 8:45 am on a Saturday or a Sunday? So, I thought, why not bring the restaurant to us. I love making waffles because they are easy and they are delicious. I found this recipe on Recipezaar.com they were so good! I did change it up a little bit by using half unbleached all purpose flour and half whole wheat flour because I think all whole wheat flour might make them too heavy. I also added two mashed bananas and pecans, but I think anything could be added in and they would be just as good.

Banana Pecan Waffles

1 c. unbleached AP flour
1 c. whole wheat flour
1/4 c. sugar
3/4 t. salt
3 T. baking powder
2 c. milk
3 eggs
1/3 c. vegetable oil
1 t. vanilla
2 mashed bananas
1/2 c. pecan pieces

Combine the flour, salt, sugar, and baking powder in a large mixing bowl. Add the eggs, milk, oil, and vanilla to the dry ingredients. Mix well. Finally, add the bananas and pecans. This batter makes enough to feed about 4 people. If it is too much batter, I make all the waffles and freeze the rest. They are good leftover and reheated in the toaster. Make sure the extras are undercooked a bit so they don't burn in the toaster. My toddler loves these!

Bon Appetit!

Jen

Grilled Shrimp Salad

2009-04-25T16:14:00.000-07:00

I love a good salad, and I really love a salad with grilled shrimp on top! This recipe for grilled shrimp would be great with pasta or just on it's own if you used bigger shrimp. I think that lemon instead of lime juice would have been better, as well as fresh garlic instead of garlic powder. Overall, I think that it is pretty hard to mess up the seasoning on shrimp, it is pretty forgiving! And, in my opinion, everything tastes better on the grill!

Grilled Shrimp

1 lb. 36/45 shrimp
3T. melted butter
1/4t. garlic powder
1/4. onion powder
1/4t. dried dill
red pepper flakes
salt and pepper
lime zest and juice

Combine all ingredients in a bowl just before grilling. Place shrimp in a grill basket on a preheated grill. These shrimp take no time at all to cook, maybe 5 minutes. Make sure to move them around in the basket so they don't stick to the pan.

For the salad:

On a bed of Romaine lettuce, I put thin slices of red bell pepper, yellow cherry tomatoes, kalamata olives, and Gorgonzola cheese. For the dressing, I used Paul Newman's balsamic vinaigrette.

Bon Appetit!

Jen

Grilled Chicken Tacos with Sauteed Veggies

2009-04-23T20:26:00.000-07:00

As it gets hotter outside I am always looking for recipes that don't require me to turn on the oven. A lot of times that means that we grill. The best part about grilling is that the kitchen also stays relatively untouched, so clean up is a breeze. The part about grilling that can get old is that I can easily get stuck in a rut making the same kind of grilled chicken, or taking the really easy and grilling sausage. While those things are good, Austin has a really long grilling season (just about year-round), and pretty soon the chicken and sausage on the grill is pretty boring. So, I thought I would mix it up a little bit. This is what I came up with:

Grilled Chicken Tacos

3 chicken breast halves
1/4 c. olive oil
2 T. dried ancho chili powder
1/2 t. cumin
1/4 t. garlic powder
1/2 t. dried onion flakes
lime zest
juice of 1 lime
salt and pepper

Combine all ingredients in a small bowl to make a paste. Spread the paste over the chicken and marinate at least an hour (or more if you have the time.) Grill chicken. Once the chicken has reached 165° remove from grill and let the chicken rest for 5-10 minutes before slicing. I put my chicken on flour tortillas from Central Market. I served the tacos with shredded lettuce, pico de gallo (also from Central Market), and shredded pepper jack cheese.

The sauteed veggies are very straightforward. I just cut up squash and zucchini and red bell pepper. I put them in a heated skillet with some olive oil and seasoned them with sea salt, fresh ground black pepper and a little bit of seasoned salt. That is always a quick, easy, and healthy side dish!

Just in case you are worried, the ancho chili powder is not hot at all and these tacos are kid approved! Max kept saying "Mmmm, these are really good!"

Bon Appetit!
Jen

Whole Wheat Spaghetti with Turkey Meatballs

2009-04-22T05:14:00.000-07:00

I found this recipe on Food Network's website and I knew I had to try it. I love Ellie Krieger and I have never tried a recipe of her's that I didn't like. I didn't follow the recipe exactly, I just used it as a general guide to make the recipe my own.

Turkey Meatballs
(Jen's recipe)

1 lb. ground turkey thighs
1 lb. ground turkey breast
3 garlic cloves, minced or pressed
1 tsp. salt
1 cup grated carrots
1/2 torn fresh basil leaves
1/2 c. bread crumbs
1/3 shredded parmesan cheese
2 eggs, beaten

Place all ingredients in a large bowl and mix together. Form into 2" balls and place under the broiler for 10 minutes. They should be golden brown and about 155°, which is slightly undercooked.

Note: I didn't use all 2 lbs. of meatballs for this one recipe. I made them all and cooked them in the broiler and then froze them to use later

I knew that if I was making meatballs I was not going to make my own sauce. I can only do so much with a toddler and an infant! I opened up 2 jars of whatever tomato sauce I had on hand and used that. Since the meatballs are undercooked when you take them out of the broiler, I let them simmer in the tomato sauce while I cooked my pasta.

So, that's it. Spaghetti that is quick, easy, and delicious!

Bon Appetit!
Jen

Roasted Chicken

2009-04-20T06:09:00.001-07:00

I made a little bit of a bigger dinner than I usually do on a Friday night. I made Roasted chicken, roasted asparagus and mashed potatoes. The great part about that meal is that it looks like it might have taken longer to make than it actually did. The chicken takes about 10 minutes to prep and then it takes care of itself once you put it in the oven. I think the most time consuming part was the mashed potatoes which took about 5 minutes to mash once they were done boiling. So, here it is, a quick and easy Friday night meal!

Roasted Chicken
(Jen's recipe)

2 split chicken breasts
1 lemon
2 sprigs of rosemary
Extra virgin olive oil
kosher salt, fresh ground pepper, and garlic powder

I like to have everything in little bowls before I make my chicken so I am not running around trying to find my ingredients with chicken hands! I don't have exact measurements for the salt,pepper, and garlic powder mixture. I usually just eyeball it, but I think it is about 1:1:1. To prepare the chicken, I cut the skin from one side of the breast and open it like a book (leaving one side of skin still attached.) First, I coat the chicken in olive oil. Next, I liberally sprinkle the salt mixture over the whole breast (even the bottom). I have found that with the split breast you need more seasoning than you might think. Then I place lemon slices and rosemary sprigs on the chicken. The last thing you do is pull the skin over the lemon and rosemary. I pour the rest of the olive oil over the chicken and that crisps up the skin. More than anything that just makes for a nicer presentation. Put the chicken in a 425° oven for 45 minutes or until the chicken has an internal temperature of 165°.

Roasted Asparagus
(Jen's "recipe")

This is not really a recipe but a method. You can do this with any vegetable. I really like roasted cauliflower, carrots, beets, cherry tomatoes, red peppers. On a foil lined baking sheet, coat your asparagus in olive oil. Then season with salt and pepper. Bake at 425° for 20 minutes. It's okay if veggies look a little bit charred on the ends.

Mashed Potatoes
(Jen's recipe)

3 organic russet potatoes
2% organic milk
sour cream
fresh ground sea salt and pepper

Boil potatoes until they are tender. Drain water and place potatoes back in the pot. Pour enough milk so that the potatoes mash easily. Once they are mashed I add salt and pepper to taste and two heaping spoonfuls of sour cream.

Bon Appetit!
Jen