Taco Tuesday In A Bowl

Choosing a healthy lifestyle doesn't mean giving up Taco Tuesday! Having your taco in a bowl has some great advantages too! Nothing falls out!! Try this bowl next Tuesday and you may never go back to hand held tacos!


Green Chili Pork Taco Bowls
(Serves 6)
1 1/2 lb Pork Tenderloin
2 tsp Salt
1 tsp Pepper
1 tsp Cumin
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
4 tbsp Olive Oil
16 oz. Salsa Verde
1 medium Cauliflower
6 chives
3 tbsp Cilantro
1 tbsp Lime Juice

Toppings: Cheese, Sour Cream, Avocado, Guacamole, Salsa, Cilantro, Tomatoes

1)  Combine all seasonings in a small bowl. Evenly coat the tenderloin, making sure to use all of the seasoning. Slice the tenderloin in 2" medallions.

2)  Heat a skillet over medium high heat, adding 2 tbsp of olive oil once heated. Heat oil for an additional minute then add tenderloin medallions to the oil. Sear medallions on each side for 3-4 minutes. Turn heat down to low and cover medallions with Salsa Verde. Cover skillet and simmer 45-60 minutes until pork falls apart easily. Check after 30 minutes of simmering and if sauce has evaporated, add 2 tablespoons of water.

3)  While pork is simmering break apart and trim the cauliflower removing most of the stem. 

4)   Working in batches, place 1/3 of the cauliflower, 2 chives and 1 tbsp cilantro in a food processor. Pulse until cauliflower resembles rice. Place riced cauliflower in a bowl and repeat with next two batches of cauliflower. Add lime juice to bowl of riced cauliflower and stir to combine. Cover and set aside until pork is cooked.

5)  When pork is fork tender, shred with two forks. Shred pork directly in the skillet, mixing with the sauce as you shred. Cover skillet to keep warm.

6)  In a medium skillet, heat 2 tbsp olive oil on medium high heat. Add cauliflower to skillet. Saute, stirring often, until "rice" is tender and cauliflower smell has diminished, about 5-8 minutes. Season with salt and pepper to taste.

7)  Place one serving of "rice" in a bowl and add a serving of pork. Top with any and all taco toppings of your choice!

Calories: 412
Fat: 25g
Cholesterol: 113mg
Sodium: 793mg
Carbohydrate: Total 12g  Net 6g
Protein: 33g

Ole! Taco Tuesday is back! This recipe is also a great building block for future Tuesdays. Instead of Salsa Verde try Enchilada Sauce or any Thick & Chunky Salsa; add a Poblano Chili to the food processor with the cauliflower; top the bowl with Pico De Gallo; the possibilities are endless!

Combining Flavors for Impact

First of all, let's just say, "CHEESE, GLORIOUS CHEESE"!! Think about it... when the cheese provides all the flavor to a dish, you know it's going to be amazing. What happens when you combine three independently strong flavors of cheese? A creamy flavor explosion, that's what!!

Three Cheese Chicken & Asparagus Bake

6 Chicken Thighs, boneless, skinless
2 tbsp Olive Oil
1 tsp Salt
1/2 tsp Pepper
1 cup Chicken Broth
1/2 cup Sour Cream
3 oz. Goat Cheese, soft
3 tablespoons Parmesan, grated
1/2 cup Sharp White Cheddar, finely grated

1) Season chicken thighs on each side with salt and pepper. Preheat a medium to large skillet and the olive oil over medium heat. Add chicken thighs to skillet and brown on each side until cooked through.

2) Remove chicken from the skillet and place in an oven proof casserole dish.

3) Trim ends of asparagus to remove the woody part of the stem. If you start breaking a stem from the bottom up you'll feel where the woody part stops as it will snap instead of just break. Trim all stems an equal distance up from the bottom. Once all stems are trimmed, cut diagonally in 2" pieces.

4) Bring a pot of lightly salted water to a boil. Once rolling, place asparagus in the pot and boil for 3 minutes. Set a timer to be sure you don't go over 3 minutes! When the timer goes off, strain the asparagus and place immediately in a bowl of ice water. This stops the cooking and keeps the bright green color.

5) Place the asparagus over the chicken, keeping the majority towards the center.

6) Using the chicken broth, deglaze the pan that the chicken was cooked in, scraping the bottom of the pan to loosen anything that has stuck to the bottom. Simmer until reduced to approximately 3/4 cup.

7) Turn off heat and quickly whisk in sour cream. Add the goat cheese and Parmesan and stir until cheese has melted and sauce is creamy. Pour sauce over asparagus and chicken. Sprinkle grated cheddar on top.

8) Bake in 375 degree oven for 20-30 minutes until sauce is bubbling and cheese has melted. Check at 20 minutes as over cooking will cause sauce to separate. Although still just as delicious, it won't be as pretty!

This is a wonderfully rich and flavor packed comforting dish that will end up on the menu quite often! I'm going to experiment with different vegetables like broccoli and green beans, maybe even shredded brussel sprouts, but the cheeses will remain the same!

The Real Deal

So when you go shopping, you find a pair of tennis shoes, you try them on and they're the best shoes you've ever tried on in your life. You buy them and after a couple days you just say to yourself, man, I wish I would have found these shoes a long time ago, my feet have never been more comfortable in their life! Well, that just happened with dinner tonight!! Why have I ever in my life, made lasagna with pasta? One will never know!!



Cheese Noodle Lasagna 
(Serves 4)

Noodles:
2 large Eggs
4 oz Philadelphia Cream Cheese, softened
1/4 cup Parmesan Cheese, grated
1 1/2 cup Mozzarella Cheese, shredded
1/4 tsp Oregano
1/4 tsp Basil
1/4 tsp Garlic Powder
1/4 tsp Onion Powder


Filling
1 lb Ground Beef, 85% lean
1 1/2 cups Rao Marinara Sauce
1 tsp Oregano
1 tsp Garlic Powder
1 tsp Basil
1 cup Mozzarella Cheese, shredded
1/2 cup Parmesan, shredded

Noodles:
1) Preheat the oven to 375F and line a 9"x13" (or larger) baking dish with parchment paper. Using a mixer, blend together the eggs and cream cheese until nice and smooth. Add the Parmesan and spices and blend until combined. Add the mozzarella to the mixture and fold it in with a wooden spoon or spatula, don't use the mixer.
2) Spread the mixture in the prepared baking dish and bake for 20-25 minutes. Cool in the fridge for 20-30 minutes before cutting in half.

Filling & Assembly:
1) In a large skillet, brown the ground beef. Add spices and marinara sauce and stir to combine. Simmer for 10 minutes.
2) Put 1/3 of the beef mixture in the bottom of an 8"x8" baking dish. Top with 1/2 of the noodle sheet. Layer another third of the sauce on the noodle. Sprinkle 1/2 cup mozzarella and the Parmesan over sauce. Top with second 1/2 of the noodle. Use the remaining meat sauce to cover the noodle and sprinkle remaining mozzarella on the meat sauce. Sprinkle with parsley for added color if desired.
3) Bake at 350F for 20 minutes until bubbly and hot.  Let stand for 5 minutes before slicing.

Calories: 540
Fat: 38g
Carb: 5  Net Carb: 4
Protein: 39

This lasagna is seriously the best lasagna you will ever eat! The texture is amazing, the flavors are spot on and the cheese noodles stand up to the test! Italian eating is no longer off the menu, in fact, it'll definitely be on there more often!

Let's Call This Dreamy Shrimp

There are things in this world that belong together and should never be separated, especially in the kitchen! Cream, garlic and butter should come on the shelf at the grocery store right next to each other, in a little package, all nestled next to each other, ready for your next creation! It would make your grocery list shorter because you would just put "Dreamy Kit" at the top!

Creamy Garlic Butter Tuscan Shrimp
(Serves 8)

2 lbs Shrimp, raw, large
4 tbsp Butter
3 cloves Garlic
1/4 cup Sundried Tomatoes
1/4 cup Dry White Wine
1/2 cup Heavy Whipping Cream
4 oz Cream Cheese
4 cups Baby Spinach Leaves
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
Salt & Pepper, to taste

Note: Leave the tail on or remove depending on how you want the dish presented.

1) Melt butter in a large skillet over medium high heat. Add shrimp and garlic and saute quickly until all shrimp are no longer translucent, about 5 minutes. They should be a nice bright pink and white! Remove from skillet and set aside.

2) Add sundried tomatoes, white wine, garlic powder, onion powder and salt and pepper to taste, simmer for about 1 minute. Add cream cheese and stir until fully melted and incorporated.  Add heavy cream and simmer until slightly thickened for about 3-5 minutes. Salt and pepper to taste.

3) Add spinach to skillet, placing it on top of the sauce. Not necessary to stir, just place the lid of the skillet on for a minute and the spinach will steam enough to wilt slightly. Remove lid and stir spinach into the sauce.  Add the shrimp back to the skillet and heat through for 1-2 minutes, being careful not to over cook the shrimp. Remove from heat.

4) Serve over steamed rice for children and guests, all by itself for you so you get more of the creamy goodness!! I eat mine with a spoon!

Calories: 227
Fat: 16g
Carb: 2g
Protein: 30g
Carb: 2g  Net Carb: 2g

Sometimes it's fun to be in the kitchen all day, melding flavors, prepping ingredients, skillfully slicing and dicing and basically hiding from the chaos of the world! Other times, like when you have a new grandbaby wanting your snuggles, it's nice to quickly, masterfully prepare something everybody thinks you slaved over! This is a quick, 20 minute masterful dish!  

Enjoy! 

Creamy Garlic Goodness

The title alone is enough to have me all warm and comfy inside! Comfort food is different for everybody and when you find a new way of eating finding new comfort food is oh so important! I have now found mine and couldn't be more satisfied!


Creamy Garlic Chicken & CauliMash
Serves 4

4 Chicken Thighs, boneless, skinless
8 oz Mushrooms, sliced
4 cloves Garlic, minced
1 tbsp Olive Oil
1 cup Chicken Broth
1/2 cup Heavy Whipping Cream
6 oz Philadelphia Cream Cheese
1/4 cup Parmesan, grated
3 cups Cauliflower, chopped

1) Bring 4 cups of water to a boil in a medium saucepan. Add chopped cauliflower to the boiling water and cook until soft. You can't overcook like potatoes so don't worry about them too much!

2) While cauliflower is cooking, heat oil in a skillet over medium high heat. Season chicken thighs with salt and pepper and place in the skillet. Cook thighs until golden brown and cooked through, about 5 minutes per side. Slice mushrooms and mince garlic while chicken is cooking! Remove chicken from skillet and set aside.

2) Lower heat to medium and add garlic to same skillet. Stir for about 1 minute until fragrant.  Add the mushrooms to the skillet and saute until they have wilted nicely, about 5 minutes.

3) Add the chicken broth to the skillet and scrape up all the little bits and pieces that didn't come up from the mushroom moisture. Add 2 oz. of the cream cheese and stir until it's all melted. Add the heavy cream and stir until all mixed and creamy.  Turn the heat to low and let simmer gently until slightly reduced, about 5 minutes.

4) While sauce is simmering, strain cauliflower, shaking out as much water as possible.  Place in a food processor with 4 oz of cream cheese and process until creamy. Season with salt and pepper to taste.

5) Add Parmesan cheese to skillet and stir until completely melted. Add chicken thighs back to the skillet and spoon some gravy over them. Let simmer until heated through, about 3 minutes.  Serve chicken and gravy over CauliMash, sprinkle with parsley and enjoy!

Calories: 318
Fat: 26g
Carbs: 9g  Net: 6g
Protein: 12g

This will be my Go To Comfort Food meal, my Quick Company is Coming meal, my Family Dinner Night meal and my Oh My Gosh Look At The Time meal! It's also pretty versatile with pork chops, chicken breasts and cube steaks (beef broth instead of chicken broth) so experiment and find your comfort pleasure!

Old Favorites

I've finally gotten to a solid vintage house for Christmas and I know it's because of the feeling I get from old favorites. The comfort of old favorites is always the best feeling, whether it's music, friends, memories or food!

This old favorite is no different whether I'm dining out or dining in!

Keto Cashew Chicken (Serves 4)

4 Chicken Thighs, boneless, skinless

1 tbsp Baking Soda

1 tbsp Corn Starch

1 tbsp Soy Sauce

2 tbsp Coconut Oil

1/2 cup Cashews, raw

1 tbsp butter

1 medium Green Bell Pepper, diced

1 cup Celery, sliced 

2 tbsp White Onion, diced

1 tbsp Garlic, minced

1/2 tsp Ground Ginger

1 tbsp Rice Wine Vinegar

1 tbsp Soy Sauce

1 tbsp Chili Garlic Sauce

1 tsp Sesame Oil

Sesame Seeds

Green Onions

1) Dice chicken thighs into bite sized pieces and place in a medium bowl. 

    Sprinkle with baking soda and corn starch then mix until evenly coated. 

    Add soy sauce and mix again until all chicken pieces are coated.  

    Set aside while preparing cashews and vegetables.

2) Melt butter in small skillet over medium heat.

    Add cashews and cook until fragrant and turning brown, flipping or stirring frequently.

    Set aside.

3) Rough chop green bell pepper in similar but not identical bit sized pieces. 

    Rough slice celery in similar but not identical slices. 

    Dice onion in small pieces. 

    Mince garlic.

4) Add coconut oil to skillet and heat on medium to medium high heat. 

    While skillet is heating, rinse chicken thighs under cold water in a colander.

    Rinse until all traces of marinade have been removed. 

    Shake well to drain as much water as possible.

5) Place chicken thighs in hot skillet and cook until all pieces are done (3-5 min).

6) Add prepared vegetables and cook until desired doneness (around 2 min).

7) Add ginger, vinegar, soy sauce, chili garlic sauce and sesame oil and stir until combined.

    When liquid liquid starts to evaporate (1 min or so) add cashews and stir to combine.

8) Plate servings in a fancy plate or bowl or paper plate or cup!

    Sprinkle with green onions and sesame seeds if desired and enjoy!

Per Serving:

Calories: 454  

Fat: 35g  

Carbs: 8g

Fiber: 2g   

Sugar: 2g   

Protein: 23g 

This is a fast and easy dinner, especially if you pre-chop and dice all the veggies. You can come home from the daily grind and have dinner on the table in about 20 minutes!

And just as an FYI, I have found that eating this dish with chopsticks is necessary or as usual, I'll make myself sick on it!! 

Some recipes are worth it!

Sometimes a recipe seems like a lot of work so I break it down into smaller segments throughout the day.  Good thing is, I have that luxury!  Although at first glance this recipe appeared to be one of those types of endeavors, it ended up being relatively simple to prepare and extremely quick to cook.

As I continue my challenge through "Cuisine At Home" magazine with yet another delightful and tasty meal, let me say that all of the pictures I post are mine.  I'm appalled by some blogs that steal photos, especially if they have to scan them from a magazine, and claim they created the dish on a whim with what they had in their pantry.  The pictures and recipes from "Cuisine At Home" are not available online so if I see one and the person doesn't give credit where credit is due I'm immediately turned off by ALL of their recipes!  Although the challenge recipes I'm posting come from the magazine (slight changes due to my pantry) I'm cooking them and taking my own pictures!

Thank you for listening!!  I'm all done ranting so on to the decadent recipe I cooked up last week!

Crab & Goat Cheese Ravioli with Spicy Snow Peas
(makes 4 servings)

8 oz goat cheese, softened
3 tbsp chopped fresh chives
1/2 tsp salt & pepper
2 cans (6.5 oz) lump crab meat
1 pkg Nasoya won ton wraps
4 tbsp olive oil
4 cloves garlic, minced
2 tbsp butter
1 1/2 cup heavy cream
4 tsp fresh lemon juice
Lemon zest
12 oz fresh snow peas, trimmed & string removed
1 tbsp olive oil
Pinch of red pepper flakes
1/4 cup water

~  Combine goat cheese, chives, salt and pepper in a bowl.  Stir in crabmeat with a fork, keeping lumps as large as possible.
~  If trimming or shaping won ton do so prior to filling to ensure sealing.  As shown in the picture, a round scalloped edged cookie cutter was used.
~  Lay out 16 won tons; scoop 2 tsp. crabmeat mixture into centers.  Brush top won ton with water and place wet side down over filling, pressing edges to seal.  Repeat with remaining won ton wrappers.
~  Heat a large skillet over medium heat.  Add oil and ravioli in small batches; cook until brown on one side, 2-3 minutes.  Flip ravioli and cook an additional 2 minutes; remove to paper-towel lined plate.  Continue until all ravioli have been cooked.
~  Return ravioli to skillet and add 4 tbsp water; cover and steam until soft, 1-2 minutes.
~  For the sauce, saute garlic in butter in a small skillet, 1 minute.  Stir in cream, increase heat to high and boil until cream is reduced to 1 cup, about 5 minutes.  Stir in lemon juice and season with salt and pepper.
~  Heat a skillet over medium high heat.  Add olive oil, snow peas and pepper flakes, cook 1-2 minutes.  Stir in water and cook until peas are tender and water evaporates, about 3 minutes more.  Season peas with salt.
~  Spoon 2 tbsp sauce onto plate; arrange 4 ravioli on sauce.  Layer several snow peas on ravioli; add 2-3 more ravioli, more peas and one more ravioli on top.  Spoon sauce lightly over all and serve.


This dish is very "gourmet" yet has such simple ingredients.  I questioned the preparation and presentation of the peas but wow, wow, wow!  They are a perfect pairing!  There's sweet crab meat, tart lemon sauce and a spicy crunch with the peas that will keep you taking bite after bite until you realize you have to get up and get more!

Enjoy!

Everybody loves Taco Pie!

I'll never work through my 3 years of "Cuisine At Home" but I'm sure going to give it a valiant effort!  I had a full menu already planned and shopped for so I had to use up those items before moving on to the challenge.  Now, the next week is all planned and shopped for and is nothing but those recipes so hopefully my blog will once again be flowing!  On another note, I'm so lucky to have a husband, family and friends that go along with all my whims - they will truly understand the topsy turvy nature of my blog!

This Taco Pie is a little different than any taco pie I've tried or made.  But then it comes from the magazine "Cuisine At Home" so I expected it to be wonderfully different (even with some minor modifications).  It definitely did not let me down!  The magazine describes it like this and it hits the nail on the head:

"Tender like a tamale but filled with all the best parts of a taco, this pie will be a hit."

Taco Pie
2 1/2 cups water
1 1/2 cups masa harina
1 tsp kosher salt
1/2 tsp each garlic powder & ground cumin
1/4 tsp each dried oregano & ground coriander
2 tbsp olive oil
1 can refried beans
1 can black beans, rinsed & drained
1/4 cup onion, grated
1 lb ground beef, lean
1 large chipotle chile in adobo, minced
1 tbsp adobo sauce
2 tsp chili powder
1 avocado, pitted and peeled
1/4 cup cream cheese
1/4 cup chopped fresh cilantro
2 tsp fresh lime juice
1 clove garlic, chopped
2 tbsp mayonnaise
2 cups lettuce, shredded
1 cup cheese, grated
2 cups corn chips, broken in pieces
1/2 cup salsa
1/2 cup sour cream

~ Preheat oven to 350F
~ For the crust, cook water, masa harina and salt in a saucepan over medium-high heat, whisking constantly until very thick, about 6 minutes.  (Seriously THICK and seriously 6 minutes).  Spread dough onto parchment paper to speed cooling.  Once cool enough to handle, press dough into an oiled 8" cast-iron skillet with greased hands; bake until firm, 30-45 minutes.
~  For the first layer, cook garlic powder, cumin, oregano and coriander in 1 tbsp oil in a skillet over medium heat until fragrant, about 1 minute.  Add beans; cook until heated through.  Spread mixture into bottom of cooked crust.
~ For second layer, saute onion in 1 tbsp oil over high heat for 1 minute.  Add ground beef; saute until cooked through, about 5 minutes.  Drain all but 2 tbsp drippings, reduce heat to medium, stir in chipotle, adobo, and chili powder; season with salt and pepper.  Spread mixture over beans and transfer to oven to keep pie warm while preparing avocado mixture.
~  Puree avocado, cream cheese, cilantro, lime juice, garlic and mayonnaise in a food processor until smooth; season with salt and pepper.  Remove pie from oven and spread over beef mixture.
~  Garnish with remaining ingredients, slice and serve!

This will serve about 6 people depending on appetites!  Might only serve four if you've got some good eaters because trust me, they will eat this!  

The adobo gives this pie a wonderful smokey flavor and the chili powder gives it just a tiny tiny bit of heat.  Definitely add more adobo or chili powder if you like heat!  Now, remember the magazine quote I added in the beginning of the post?  The part about the tamale?  That's very important to remember because this is definitely not your traditional pie!  If you want a crunchy crust use pie crust - this is a soft, warm, tender crust that screams tamale while the top side is a wonderful laid back taco!

Enjoy!

Personal Challenge

For the past 3 years I have subscribed to the cooking magazine "Cuisine at home".  I've enjoyed cooking many meals and desserts from the beautiful, ad free pages with every single one of them being over-the-top amazing. Unfortunately, over the past year or two, it's become much easier to find recipes on the internet through Pinterest, as well as some of my favorite blogs, and I've forgotten my stacking-up gems.  

As I've cooked through the pages I've often thought I'd like to challenge myself to cook every single recipe.  To try new things, experiment with all the new and challenging foods they tempt me with and to learn the new techniques presented in each issue.  The magazines are quite pricey so if you'd rather come over to my blog for free, here's your chance to sample some true cuisine...  right in your own home!

Butternut Squash & Sausage Cannelloni
    with Sage Bechamel Sauce

8 flat, no-boil, dry lasagna sheets 
6 oz Isernio's Italian Sausage
3 tbsp olive oil, divided
2 cups diced butternut squash
1/4 cup diced red onion
3 tsp fresh minced garlic
1/3 cup chicken broth
2 tsp sugar
4-5 cups fresh baby spinach
1 1/2 cup Fontina cheese, shredded
3/4 cup ricotta cheese
1 cup Parmesan cheese, shredded
3 tbsp butter
3 tbsp flour
3 cups milk
1 tsp each ground sage and sage leaves
Pinch of nutmeg 

~  Cover a baking sheet with foil and coat with nonstick spray.  Blanch the sheets of lasagna in a pot of boiling salted water until pliable, 2-3 minutes.  Arrange sheets in a single layer on prepared baking sheets.

~  Brown sausage in half the oil over medium-high heat until no longer pink; transfer to a paper-towel lined plate.  Saute squash and onion in remaining olive oil in the same pan until onions soften, 2-3 minutes.  Add garlic; cook until fragrant, 1 minute.

~  Add broth and sugar; cover and steam until squash softens and liquid evaporates, 3-5 minutes.  Stir in spinach until wilted, about 2 minutes.  Add sausage and season with salt and pepper, cool briefly.

~  Combine 3/4 cup fontina, ricotta and 1/2 cup Parmesan in a bowl; stir in squash-sausage mixture.

~  Preheat oven to 425 F with rack 6 inches from element.  Coat a baking dish with nonstick spray.

~  For the sauce, melt butter in a saucepan over medium heat; whisk in flour and cook 1 minute.  Gradually whisk in milk, add sage, and increase heat to medium-high.  Bring sauce to a simmer, stirring constantly, and cook until thickened, 3-5 minutes.  Season with salt, pepper and nutmeg (taste please).

~  Coat bottom of baking dish with about a third of the sauce.

~  Fill and roll sheets with 1/2 cup filling (place filling on one end of pasta sheet and start rolling to other end); arrange in baking dish, seam sides down.

~  Top cannelloni with remaining sauce and remaining cheeses; cover loosely with foil poked with several holes.

~  Bake cannelloni 20 minutes; uncover and broil on high until golden and bubbly, about 3 minutes.

~  Serves 3-4

As with all recipes from "Cuisine At Home", this is full of flavor and texture! The recipes usually aren't simple and the ingredient lists are generally quite lengthy but in the end, every single step and ingredient is well worth it!  (I did make some minor modifications from the original recipe but left the bulk of it intact.)

Stay tuned for more "Cuisine At Home" cooking as I attempt my long awaited personal challenge!

Taste Buds & Texture

Meatloaf?

I've never liked meatloaf...  never!  To me it's dry, bland and mundane no matter what sauce you add or how many eggs, bacon and Velveeta slices are put in or on it!  Even though hubby loves it, kids devour it and diners and cafes serve it for lunch and dinner, I only make it once or twice a year to spoil the family!

Not anymore!  I finally found a recipe that is called meatloaf but is so much more.  It's not only got taste, it's got texture and lots of it!

Meatloaf Cupcakes
1 egg
1/2 cup oatmeal
1 small onion, diced
1/2 cup tomato sauce
1/2 cup mozzarella cheese, part skim
1/2 cup Parmesan cheese
9 oz frozen spinach (box)
2 tbsp pine nuts
1 1/2 lb ground beef, 96%
Brown gravy mix

Mashed Potatoes
3 small potatoes, peeled and quartered
1 1/2 lb cauliflower florets
1/3 cup buttermilk, 1%
3 tbsp cream cheese, fat free

Preheat oven to 350 F.  Mix first 8 ingredients in a large bowl until thoroughly mixed.  Add ground beef and mix lightly with a large fork until just combined, do not over mix or your meatloaf may end up dry.  Use aluminum muffin cups for the best results and fill them using a large ice cream scoop.  Bake approximately 30 minutes until no longer pink.  While meatloaf is baking, boil potatoes and cauliflower until soft; drain well. Transfer potatoes and cauliflower to a food processor or electric mixer bowl, add buttermilk and cream cheese.  Process/mix until smooth and creamy.  Prepare gravy mix according to package directions.  Pipe/spoon potato mixture onto tops of meatloaf muffins to resemble frosting and sprinkle with pine nuts.  Drizzle prepared gravy over the top.  Makes 12 cupcakes, 2 per serving, 10 points+ per serving.

After making these a second time, I have resolved that I will never again make ordinary meatloaf!  The taste and texture of these beautiful cupcakes is like nothing I've eaten before.  Try them and
I'm sure you'll agree!

Cravings

What's something every family has nearly once a month?

  Give up?

Pizza Night!

This night usually involves lots of gooey cheese, rich sauce, movies, soda pop, paper plates and arguing (depending on the size of the family) over what toppings get to adorn the luscious pie!  Don't you just get a craving for all that?  Well, maybe not the arguing...  but the taste of the pizza...  the tomatoey goodness of the sauce...  tasty toppings mingling together on your tongue...  melted cheese on your chin!

It's time to enjoy it once again with a zillion less calories and fat grams!

Pizza Chicken (1 serving)

1 5 oz boneless, skinless chicken breast

1 tbsp pizza sauce (home made or jarred)

4 slices turkey pepperoni

1 mushroom, sliced thin

1 ring sliced bell pepper

2 tbsp mozzarella cheese

Preheat oven to 400F.  Flatten the chicken breast to 1/2" thickness.  Season chicken with salt, pepper and garlic powder and place on a foil lined baking sheet.  Spread the sauce evenly over the seasoned chicken then layer with pepperoni, mushrooms and bell peppers.  Bake chicken for 15 min then top with cheese and bake for an additional 5 min.

This is only the beginning!  The possibilities are as endless as the local pizzeria menu options and of course your imagination. Not to mention it cooks up just as fast as one of those pizzas you bring home and cook yourself!  Oh, by the way, did I mention these can be cooked on the grill?

This one serving, made just like this is only 5 points!  It's a rather large "piece" of pizza and will definitely fill you up but why not have 2 "slices" and put that craving to rest for a little while!

Layers of Flavors

As I typed the title my mind wandered - why isn't it spelled "Layers of Flavers" or "Layors of Flavors"?  They rhyme perfectly but are spelled differently!  Ahhh...  back on track here!

As I peruse, wander and seek out new recipes to convert to our "lifestyle" way of eating (aka Weight Watchers) I find some recipes that make my mouth water and I just HAVE to find a way to make them within the allowances.  This was one of them!

Roasted Pear & Gorgonzola Chicken Sandwiches (serves 4)

2 pears, thinly sliced

1 onion, thinly sliced

1 lb boneless, skinless chicken breast

2 oz Gorgonzola cheese, crumbled

2 giant hamburger buns

1 tbsp butter

Preheat oven to 400F.  Spray parchment lined baking sheet and place pears in a single layer on pan.  Bake until light golden and turning soft, approximately 20 min.  Turn each pear slice and bake an additional 15 min.  While pears are roasting, spray a small skillet and caramelize onions on medium heat until nice golden brown.  Brush buns very lightly with butter and place on a griddle pan or skillet.  Remove and set aside once they are nice and golden brown.  Pound chicken breasts to 1/2", season with salt and pepper.  Spray a large oven-proof skillet and sear breasts for 3 minutes on each side.  Remove from heat immediately to avoid over cooking.  Place 2-3 pear slices on each breast then sprinkle with cheese crumbles.  Add caramelized onions.  Place in the oven for 2-3 minutes to allow cheese to melt.  Place chicken breast atop toasted bun.

The crispy buttery bun, tender juicy chicken, tangy Gorgonzola, sweet pears and rich onions provide layer after layer of flavor!  Than you take another bite because you weren't sure what you just tasted and bam, it hits you again!

You may be asking "Why the bun"?  It's because the original recipe I saw was for a turkey burger and I felt it still needed the sandwich feel.  Whether it needs it or not, I will always make it with just because it adds a whole different layer!  Enjoy this open faced sandwich for a low 9 WW pts+ each and include a large helping of roasted asparagus done at the same time as the pears!

Off I go to find that motivation that I lost...

Sense of Independence

The twins turned 18 which is said to be when children become adults.  Although that is yet to be seen, I'm taking that idea and running with it!  I now have a new found independence in my kitchen.  To heck with these little adults, from now on I'm going to cook what I want!  And I want seafood!

Shellfish Stew (serves 6)

2 tbsp olive oil

1 large onion, chopped

1 large fennel bulb, thinly sliced

3 cloves garlic, minced

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp crushed red pepper flakes

1 (28 oz) can diced tomatoes

2 cups chicken broth, fat free

1 cup red wine

1/4 cup tomato paste

2 tsp salt

1 tsp black pepper

18 littleneck clams

18 medium shrimp, tails on

6 large sea scallops

2 cooked Dungeness crab, legs and flesh

Heat the olive oil in a large soup pot or skillet over medium heat.  Add the onion, fennel and scallops.  Cook, stirring the vegetables until they begin to soften, and turning the scallops, searing on each side.  Remove the scallops and set aside.  Add garlic, oregano, thyme and red pepper flakes.  Cook, stirring until fragrant, about 1 minute.  Add the tomatoes, broth, wine and salt and pepper.  Bring to a boil then reduce heat and simmer, partially covered for 30 minutes.  Add the clams, cover and cook until they open, about 5 minutes.  Add the shrimp, partially cover, and cook until just cooked through.  Add the crab legs, crab meat and scallops and continue to cook until thoroughly heated.  Discard any unopened clams before serving.

Have plenty of napkins available and of course a few crab crackers for those claws!  

This was a fully satisfying meal other than the desire for some nice hearty crusty bread to sop up the amazing sauce!  Since we're doing so well we kept this at the 8 WW points+ that it is and just imagined ourselves dipping the bread!

So get ready family (including you new adults), the sky's the limit and we'll be sampling some new and exciting things!

Surprises at the dinner table!

Kids...  aren't they precious!

Mine aren't really what you would call picky eaters since they have to put up with me and all my fancies in the kitchen but they do tend to push a lot of the more colorful things off to the side.  I encourage them (basically force them) to try everything just in case it tastes different than the last time and they usually indulge me.  Last night was no different!  They took one look at the red pepper and said "We only eat the inside, right"?  I informed them to try a bite with both the inside AND a piece of the pepper and guess what?

SURPRISE!

All three of them agreed it was pretty darn good!  The sweet pepper really added to the spices and flavors of the filling.  Now you try...

Sante Fe Stuffed Peppers (6 servings)

3 large red bell peppers

1 lb ground beef, 95% lean

1 (15 oz) can black beans, drained & rinsed

1 (11 oz) can Steam Crisp Mexi-Corn

6 (or more) pickled Jalapeno sliced, chopped

3 Roma tomatoes, diced

1 green bell pepper, diced

3 cloves garlic, minced

1 small onion, chopped

1 tsp cilantro, dried

2 tsp cumin

1/2 cup chicken broth, fat free

1 cup colby jack cheese, 2%, shredded

Preheat oven to 350F.  Cut the peppers in half lengthwise and remove all the seeds and membrane.  The stem may be left on or removed.  Place in a deep roasting pan and set aside.  In a large skillet, begin browning the ground beef.  When partially cooked, add the onion, green bell pepper and garlic and continue to cook until ground beef is no longer pink.  Add the black beans, corn, jalapenos, tomatoes and spices.  Lower heat and simmer 15-20 minutes until flavors have combined and any juices have evaporated.  Divide the cooked mixture evenly into the prepared red bell peppers.  Pour the chicken broth into the bottom of the roasting pan and cover with foil.  Bake for 45 minutes.  Remove the foil and divide the cheese evenly on top of each pepper.  Return to the oven for 5-10 minutes until the cheese is melted.  Serve piping hot!

I will definitely add these to my favorites and next time I might even spice them up a bit more!  This recipe will serve 6 people with average appetites and is only 7 WW points plus.  I'm thinking maybe some rice in there the next time to make them just a tad bit more filling and to provide those ever-loving carbs!

So what's the next surprise for the kids?  How about some seafood, that's always fun!

And Then It Hits You!

In my head:  "What's for dinner?"
Action taken:  Photograzing...  Foodgawker...  Tastespotting...
In my head:  "What's for dinner?"
Action taken:  Cookbooks, recipe collections, freezer peek-a-boo
In my head:  "What's for dinner?"

And then it hits me!!!

Sausage, Kale & Potato Casserole
5 medium potatoes, sliced thin
3 tbsp butter, unsalted
5 links Isernio Chicken Italian Sausage
1 bunch curly leafed kale, pulled off stems
1 cup cheddar cheese, shredded

Preheat oven to 400F.  Spray a 9x13 baking dish generously and set aside.  Wash the potatoes (do not skin them) and slice thinly.  Arrange the slices in a single layer in the bottom of the baking dish.  Drop a few thin pats of butter across the top of the potatoes and bake for about 30 minutes.  While the potatoes are baking, brown the sausage (make sure you use a big skillet).  Pull the kale off the stems and tear into medium sized pieces.  Wash and dry as much as possible.  Remove the sausage from the pan to a bowl and set it aside.  Saute the kale in the same pan in the sausage drippings until wilted to about half its original size.  Remove the baking dish from the oven and layer the kale, sausage and cheddar cheese on top of the potatoes.  Return the casserole to the oven, uncovered, for 10 minutes.

This recipe will serve about 6 people if you limit them to one serving each!  Trust me, that's a tough thing to do!  I usually make up two pans just in case and that way we get plenty of leftovers.  At six servings, it's only 8 pts per serving - pretty darn good when you consider your entire meal is in front of you!

I specified the Isernio's sausage because it is the absolute best sausage I have found flavor wise.  Adding the healthy chicken bonus on top of that and it's the only Italian sausage I ever buy.  If you use another sausage the flavors may change slightly but I don't think it will affect it too much.

I'm off to buy some Kale!!

Sometimes You Just Have To EAT!

In the beginning, when you first start "dieting" or "eating healthy" or whatever else you call it, do you have the same issue as me?  I never feel like I get to lift my fork to my mouth enough times!  By the end of the first week, I'm ready to eat, I mean really eat!  I want to keep putting food in my mouth until my tummy says stop, not only until my teeny tiny portion runs out.

That feeling led me to the discovery of this amazing salad!  Boy oh boy did it do the trick!  I was able to lift my fork as many times as I could and when I was done, I was really done eating.  Completely satisfied all the way to my toes!

Salsa Verde Chicken & Shrimp Salad

1 tbsp cilantro, dried

1 cup sour cream, fat free
3 tbsp Salsa Verde
1 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
13 oz raw chicken breast, diced
8 oz raw shrimp, small
2 tsp Old Bay Seasoning
6 cups Italian Lettuce mix
3 Roma tomatoes, diced
1 (15 oz) can black beans, rinsed and drained
1 (11 oz) can Green Giant Steam Crisp corn, drained

Mix the first six ingredients until well blended.  Set aside while preparing the salad in order for the flavors to blend.  Season chicken and shrimp generously with Old Bay.  Spray a medium skillet with cooking spray and cook chicken and shrimp on medium high heat until chicken is no longer pink.  Drain any liquid.  In a large bowl, combine lettuce, tomatoes, black beans and corn.  Add cooked chicken and shrimp and mix well.  Pour dressing into salad mixture and toss to completely cover every morsel!

Each serving of 2 cups is only 7 points plus on WW and will completely fill you up!  This recipe will serve at least 6 people, more if they are small eaters.

I have finally found a "diet" recipe that I can literally eat until I'm ready to stop!  Oh, by the way, I don't consider slurping soup "eating".  I want to chew, chomp, taste and savor when I get in this mood!  Now it's on to the next discovery until the urge hits again!

Tropics in the Fall

I'm back!  It feels so good!

Now it's time to get back in the kitchen and create!  This week will be spent on all the wonderful food and treats for the Dia De Los Muertos Halloween Party but I thought I'd jump on here real quick and jot something down and share a recipe just to get back in the swing of things.

Typically, when I make a meal, everything has the same ethnic or cultural background.  When I saw the idea for a Hungry Hawaiian Burger I knew it was time for a Tropical BBQ, complete with Hawaiian Pasta Salad!  As I glance up outside and see the fall colors and the misty sky, and I feel the coldness on my bare toes, I think it's time, once again, for a Tropical BBQ!

Hungry Hawaiian Burgers
2 lbs ground beef (80/20)
6 large mushrooms, sliced
1 pineapple, cored and sliced
1 recipe (below) homemade teriyaki sauce
6 slices Havarti cheese
6 Kings Hawaiian hamburger buns
Romaine lettuce
Salt/Pepper to taste
2 tbsp butter

Season the ground beef with salt and pepper.  The homemade teriyaki sauce and grilled pineapple are the flavors here so don't over do the seasonings.  Shape the ground beef into thick patties and set aside at room temperature.  Saute the mushrooms in butter, adding a pinch of salt and pepper while cooking.  Don't overcook them, cook them just until soft.  Remove from heat and set aside.  We'll be grilling the beef patties and pineapple slices until nice grill marks appear and burgers are at the proper temperature as soon as the teriyaki sauce is done!

Teriyaki Sauce
1/2 cup Kikkoman Teriyaki sauce
1/2 cup water
1/4 cup white sugar
1/4 cup brown sugar
Juice of 2 fresh orange wedges
1 1/2 tbsp cornstarch, dissolved in 1 tbsp water
Dash of ground ginger

Whisk together all of the ingredients for the teriyaki sauce in a small saucepan.  Cook on medium heat, stirring continuously until it starts to reach a boil.  Remove from heat and stir again.  Set aside while you grill the burgers and pineapple slices (I lightly grill the buns too, they look pretty and they stand up to all the dripping just a little bit better).

Assemble the burgers:  Open bun, place burger on the bottom half of the bun, add a slice of the Havarti cheese, a few mushroom slices on that and then a grilled pineapple slice.  Spoon some sweet aromatic teriyaki sauce over that beautiful stack, add some Romaine lettuce and the top of the bun and enjoy!

My mouth is watering!  Time to make the grocery list and include these ingredients.  Oh, by the way, when I was in Hawaii at the Dole Plantation I learned to pick a fresh pineapple - the only way to know if it's perfect on the inside is to look at the eyes on the outside - they must all be the same size.  Don't worry about color and definitely not the smell (too ripe if you can smell it), just go by the size of the eyes.  And also, always rinse the pineapple in cold water before serving or grilling and it won't "burn" your mouth!

Aloha!

Special Requests

Writing this blog is like my food journal.  I started it for two reasons:  1) putting my recipes in a place where they won't get lost and 2) giving my friends access to some of my favorite recipes.  When a friend asks for a specific recipe it sure does validate that second reason!

Barry put on his facebook status today something about having Salisbury Steak for lunch.  That was dinner last night and I usually make sure I make enough so he has leftovers the next day for lunch.  Especially when it's a "Man Dinner" like Salisbury Steak!

Not only is Barry smiling with a satisfied tummy, I'm smiling because a friend has asked for a specific recipe!  This one's for you Kim!

Salisbury Steak and Potatoes

2 tbsp olive oil

1 yellow onion, chopped

8 oz mushrooms, sliced

2 lbs ground beef (96/4)

2 garlic bulbs

4 slices turkey bacon, crumbled

2 tsp steak seasoning

3 pkgs brown gravy mix, prepared

7 medium russet potatoes

1/2 cup cream cheese, fat free

1/2 cup half & half, fat free

2 tbsp butter

 

Preheat the oven to 350F.  Slice the top off the garlic bulbs so every clove is exposed.  Place on a small square of foil and drizzle with olive oil.  Fold edges of foil together making a sealed bundle.  Bake 30-40 minutes depending on the size of the bulb.  When cool enough to handle remove the cloves by gently squeezing the bulb.

Add 2 tsp of olive oil to a skillet on medium-high heat.  Once hot, add the chopped onion and cook until tender, about 5-6 minutes.  Set aside.
Peel and boil potatoes.  When soft, drain and add cream cheese, half & half and butter.  Mash until creamy.  Cover and keep warm.

Combine the ground beef, bacon bits, onion, roasted garlic and seasonings.  Form into oval shaped patties.  Add 1 tbsp olive oil to the skillet.  Once hot, add the patties and cook for 3-4 minutes on each side.  Place in a warm oven while preparing gravy.

Add 2 tsp olive oil to the skillet.  Add the mushrooms and let them sit, without stirring or flipping, for 3-4 minutes.  Flip the mushrooms and continue cooking for 2-3 minutes.  Add the prepared gravy.

There are also some little tricks and ideas that I do different depending on my mood.  For instance, if I have some red wine on hand I'll deglaze the skillet after browning the mushrooms...  what am I talking about, I always have red wine on hand!!  Of course if I haven't been to the grocery store specifically for this recipe I make the gravy from scratch (1/2 cup flour to the mushroom pan, add some beef stock, a little worcestershire sauce, salt, pepper and the red wine).  Not to mention the order of the recipe...  it's hard to put it into recipe form but really you have to do all of it all at the same time!  While the potatoes are boiling make the patties and start cooking them and while they're cooking you drain the potatoes and while those are draining....  aw heck, you get the idea!

Any other special requests?

Changing Direction

Sometimes the direction we are going is perfect, heading down that golden paved road with nothing but sunshine and roses along the way.  We vow to stay on that path forever, then all of a sudden there's road construction and we have to take a detour!

The first detour (aka straying off the healthy eating) has finally ended after a couple weeks and I'm back on the golden road!  The second detour is going to be a little longer and involves three very beautiful blessings...  grandchildren!  As we were heading down that golden road towards empty nest and teaching the girls independence, our three grandchildren (ages 7, 5 and 2) have joined us!  Talk about detour (and chaotic road construction)!

So after a five day camping trip of wonderful dutch oven cooking and over-indulging in the snack department, here's the meal that got us all back on track!

Orange Herb Pork Tenderloin

2 tbsp olive oil

2 garlic cloves, coarsely chopped

2 lb pork tenderloin

2 cups orange juice

1 cup chicken broth, fat free

1/4 cup white wine

1 tsp rosemary

1 tsp oregano

Preheat the oven to 400F.  In a large zip lock bag, combine 1 tbsp of the olive oil with the garlic.  Add the pork, turning to coat completely, and refrigerate for one hour.  After marinating, remove the pork from the bag and season with salt and pepper.  In a medium oven proof skillet, heat the remaining olive oil over medium-high heat.  Add the pork and cook until richly browned on all sides, about 10-15 minutes.  Add the orange juice, wine, broth and herbs and bring to a boil.  Transfer the skillet to the oven and roast for about 35 minutes or until the center of the tenderloin reaches 145F.  Remove the pork from the skillet and strain the cooking liquid into a saucepan.  Boil the sauce until reduced to 1/2 cup, about 15 minutes.  If a thicker sauce is desired, mix 1 tbsp of cornstarch with 2 tbsp of orange juice and add to the sauce, simmering until thickened.  Slice the tenderloin evenly and top with sauce.

This was a perfect dinner over mashed potatoes (made with potatoes and cauliflower) to remind me how easy eating healthy is.  The sauce is rich with a ton of flavor that even the pickiest eaters will enjoy!  Each serving of pork and sauce is only 5 pointsplus leaving plenty of room for the mashed potatoes or even some rice.

Although we're still on a detour, we're going to do our best to enjoy the new scenery until the golden road is finished being reconstructed! 

Winning Is Everything

When cooking, why would we ever want to lose?  Winning is definitely the goal in mind!  The other options just don't seem to be quite as satisfying!  Now that's not to say that sometimes things don't turn out quite as planned and you end up with a whole different and new creation - those times are awesome.  I'm speaking merely of disasters...  inedibles...  black where black doesn't belong!  In those cases, winning is everything!

Last night I won!

Whenever I've attempted to make Chinese food it's always been referred to as Stir Fry.  Why?  We don't order Stir Fry from the Chinese shop menu do we?  Is it even an item on the menu?  Where did the term come from?  Maybe I should look that up before I post this?  Make it an educational post too!  Anyway, last night I didn't make stir fry, I made Chinese Food!  I finally got the taste AND texture of my favorite dish, I won!

Cashew Chicken

6 tbsp soy sauce, divided
2 tbsp sherry (or chicken stock)
1/2 tsp sesame oil
2 lb chicken breasts, cubed
3 tbsp cornstarch, divided
2/3 cup chicken broth, fat free
2 tbsp sugar
2 tbsp rice vinegar
1 tbsp teriyaki sauce
1 tsp fresh ginger root, minced
1 tsp salt
2 tsp canola oil, divided
2 cups fresh snow peas
2 celery stalks, sliced

3 medium carrots, julienned
8 oz. can sliced water chestnuts
2/3 cup cashews
1 cup rice

2 cups chicken broth, fat free

~  In a large resealable plastic bag, combine 4 tbsp soy sauce, sherry, sesame oil and 1 tbsp cornstarch; add chicken.  Toss chicken to coat with the marinade.  Refrigerate for 30 minutes.
~  Cook rice as directed on the package, or rice cooker, using the chicken broth for the liquid.
~ In a small bowl, combine 2 tbsp cornstarch and 2/3 cup broth until smooth.  Stir in the sugar, vinegar, teriyaki sauce, ginger, salt and remaining soy sauce; set aside.
~ Drain the chicken, discarding the marinade.  Rinse the chicken lightly with cold water to remove excess cornstarch.  (The cornstarch is what gives the chicken the "Chinese Food" texture - ancient Chinese secret!)
~ In a large non-stick wok or skillet, stir fry the chicken in 1 tsp of oil until it is no longer pink.  Remove from pan and add the peas and carrots.  Fry until crisp tender, then add the water chestnuts.
~ Return the chicken to the pan and add the cashews.  Stir the sauce mixture and then add it to the chicken and vegetables.  Bring it to a boil and cook, stirring constantly, until it is thickened. Serve over rice.

Notice I snuck the secret in there!?  I learned that secret a long time ago and I can't believe what it does to the chicken!  You'll have to try it with thin sliced beef for Beef and Broccoli and let me know how it is!

So there you have it - my winning dish!  With 1/2 cup of rice and plenty of the chicken it's only 9 points plus!  That even leaves room for a little extra chicken without the rice - and trust me, you're going to want just a few extra bites!