Bake at 350° Goes Savory

Homemade Mayo...because I was too lazy to go to the store.

2013-09-10T12:47:00.001-05:00

Kiddo requested BSTs for dinner this week. BST? Bacon, spinach, and turkey sandwiches. Mr. E & I actually have BSTATs...bacon, spinach, turkey, avocado, tomato. They're a favorite...and oh-so-fancy. (Not.)

At 5:00pm, I realized we were OUT OF MAYONNAISE. Keep in mind that the grocery store is about 3 minutes away, but the thought of going back after having been there 3 hours earlier was just *too much.*

So, I decided to try making homemade mayonnaise. Guess what? It's EASY! Who knew?!?

I am not kidding you that after I made it, Helen Reddy's "I am Woman (hear me roar)" started playing in my head. Apparently making mayonnaise at home brings to mind feminist anthems from the 1970s. Somehow, I don't think this is what Helen Reddy had in mind.

Anyhoo...I used Alton Brown's recipe exactly as written (<click link for the recipe). There are many variations of homemade mayo, but the one factor they all have in common is to add the oil S-L-O-W-L-Y in the beginning, like drop by drop. You'll see it in the instructions.

Homemade mayo...sometimes good things come from being too lazy to go to the store. :)

Apple, Grape and Celery Salad

2013-06-22T08:09:00.001-05:00

Two truths about me:

I'm not good at side dishes. I'm not sure if I'm lazy (I am), or if it's that we have a family of three and making another dish will just lead to more leftovers we won't eat. Whatever the reason, our "side dishes" look a lot like "a pile of baby carrots," or "a handful of grape tomatoes."
As a rule, I don't waste calories on salad. (Well, unless it's a salad with Snickers.) It's not that I don't like salad...I'd just rather eat a sandwich.

OK...so now that you know me a little better, I'd like to introduce you to a salad and a side dish that makes a pretty frequent appearance in our house.

It's quick...it's easy...and it keeps the in fridge for a few days. (The vinegar keeps the apples from browning.) Call it an updated, lighter Waldorf Salad. Call it lunch. Call it your new favorite.

{Adapted from Martha Stewart's Everyday Food}

Apple, Grape, and Celery Salad

1/4 cup chopped pecans, toasted
1 cup red grapes, halved
2 stalks celery, thinly sliced
1 Pink Lady apple, thinly sliced
1 TBSP white wine vinegar
1 TBSP extra-virgin olive oil
kosher salt
freshly ground black pepper

Toss the pecans, grapes, celery, and apples with the vinegar and olive oil. (I like to slice and add the apples last to prevent browning.)

Season with salt & pepper. (Yes, salt and pepper on fruit.)

What's your favorite EASY side dish?

Irish Beer Cheese Soup

2013-03-12T10:07:00.004-05:00

Do I even need to write anything here? This recipe contains beer, cheese, and is topped with popcorn. I think it speaks for itself. ;)

I ask you to forgive the pictures as we were trying to sit down to dinner, the popcorn was sinking, and well, I was hungry. Picture this soup with a pretty mound of popcorn on top. Thank you.

What makes this soup Irish? It starts here:

Irish beer, and two Irish cheeses...Kerrygold Dubliner with Irish Stout (I've been eating this like candy lately), and Vintage Dubliner. If you aren't feeling Irish, or can't find Kerrygold, feel free to substitute cheddar. Be sure to grate the cheese at home; the pre-grated stuff is coated keeping it from melting properly.

Irish Beer Cheese Soup
{serves 4}

2 TBSP butter
1/3 cup finely chopped onion
1/2 cup finely chopped celery
2 TBSP flour
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground mustard
2 dashes cayenne pepper
1 (12 oz) bottle beer
1 cup milk
1 cup grated Kerrygold Dubliner with Irish Stout
1 cup grated Kerrygold Vintage Dubliner
popped popcorn
smoked paprika

Melt the butter in a saucepan over medium heat. Add the onion and celery and cook until tender, about 2-3 minutes.

Stir in the flour and spices, stirring and cooking until the flour is incorporated.

Add in the beer and milk, stir occasionally until it comes to a boil. Boil 1 minute, then reduce the heat to low.

Add the grated cheese a bit at a time, stirring until melted. Ladle into bowls and top with popcorn and a sprinkling of smoked paprika.

Serve with a big hunk of Irish Soda Bread.

Easy-Peasy Tortilla Soup

2012-11-28T08:29:00.001-06:00

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Man-Pleaser Salad

2012-09-03T07:33:00.000-05:00

Even though Mr. E really likes salads, some seem to really go over better than others.

Enter the BBQ Chicken + Blue Cheese Salad {with candied pecans and dried cherries}.

The idea originally came (not from this book) from the sister-in-law of my friend Terri, who, if I remember correctly, worked as a chef on a yacht. Terri & I were both newly married and learning how to cook, and Terri's SIL suggested salad with BBQ chicken, balsamic dressing, blue cheese and pecans. It was the first fancy salad I ever made...unless you count my mom's salad with spinach and canned mandarin oranges.

This is one of those great salads that doesn't taste too "summery" to me...we eat it all year long. I think it's the BBQ sauce. Yep. I'm sure it is. BBQ sauce makes it timeless. You can quote me on that.

Oh! And have you ever tried this lettuce? Butter Lettuce? The leaves are soft and, well, as buttery as a lettuce can get. We love it.

BBQ Chicken & Blue Cheese Salad

boneless chicken breast (2 per 3 people)
your favorite BBQ sauce
olive oil
butter lettuce (1 head per 3 people)
balsamic vinaigrette (from a bottle or homemade, I like this one)
candied pecans (handful)
dried cherries (handful)
blue cheese (may I suggest one of these?)

Coat the chicken with the BBQ sauce and marinate for 30 minutes or so. Heat the oil in a skillet and cook the chicken breast until done. Remove to a plate, tent with foil, and let sit 5 minutes or more.

Tear the lettuce into bite size pieces and divide amongst the plates. Drizzle on the dressing.

Slice the chicken and place on the lettuce. Sprinkle on the nuts, cherries, and crumbled blue cheese. (There are no real measurements here, just however much you like. I leave the blue cheese off for kiddo...he doesn't like it, which means more for me.)

There you have it! Man (& Woman)-Pleaser Salad

Beaumont Dip

2012-06-27T17:29:00.000-05:00

So, this might not be the prettiest dip ever. As a matter of fact, it's kinda ugly. But, you guys...it's so yummy. And easy. And it's a make-ahead. Yeah, you want this recipe in your arsenal.

Here's the story behind Beaumont Dip. When we were growing up, my dad's job moved us around a lot. One of the places we lived was Beaumont, Texas. Apparently, my mom got this recipe from a friend there who was known to be a very good cook. I'm not sure if *she* called it Beaumont Dip, but that's what my mom always called it. It made an appearance pretty much every time we had company or a party. I still make it today.

You'll need this:

Beaumont Dip

2 small cans diced black olives
2 small cans diced green chiles
4 green onions, chopped (green & white parts)
3 tomatoes, seeded and chopped
3 TBSP red wine vinegar
2 TBSP olive oil
kosher salt & black pepper to taste

Combine all of the ingredients in a bowl and toss. Taste for seasonings.

Cover and refrigerate several hours or overnight. Serve with tortilla chips.

I have very fond memories of Beaumont. Maybe it was the food.

Green Chile & Chicken Hash

2012-06-11T14:18:00.000-05:00

I'm not sure what the exact definition of "hash" is. I guess I could google that, huh?

Anyway, I think of hash as potatoes and meat, preferably topped with a fried egg.

This recipe was inspired by this glorious substance:

THAT Green Sauce from HEB. If you live near an HEB, this is one of their new Primo Picks. It's incredible. You can use it on tacos, burritos, etc., but I'm a little obsessed with pouring it over my eggs.

{If you *don't* have access to THAT Green Sauce, try mixing a little green salsa with sour cream.}

Also, this calls for Smoked Paprika. I put off buying smoked paprika for ages, thinking, how different can it be? Y'all....it's amazing. I bought it to make a How Sweet It Is recipe (PS...how fabulous are her recipes?) and am in love with it.

This recipe is it's perfectly appropriate for breakfast, lunch, or dinner....or all three! ;)

OK...let's get started.

Green Chile & Chicken Hash
{serves 4}

2 bone-in chicken breasts
olive oil
kosher salt
freshly ground pepper
2 & 1/2 TBSP salted butter, divided
1 green bell pepper, chopped
1 white onion, chopped
2 medium-large russet potatoes, baked and cooled
4 ounce can diced green chiles
3/4 tsp. smoked paprika
1/2 tsp chile powder
4 large eggs
THAT Green Sauce (or green salsa mixed with sour cream), for serving

Preheat oven to 350. Rub with chicken with a bit of olive oil and sprinkle with salt and pepper. Place on a foil-lined baking sheet and bake until cooked through, about 35-40 minutes. Set aside to cool. Once the chicken has cooled, remove from the bone and cut into chunks; set aside.

In a large skillet, heat olive oil with a tablespoon of butter. Add the chopped bell pepper and onion, season with a bit of salt and pepper, and cook over medium-high heat until the onions are translucent and the peppers are softened, about 5-8 minutes.

Meanwhile, roughly chop the cooled potatoes. Add to the pepper and onion mixture along with the diced chiles, paprika, chile powder, 1 teaspoon salt, pepper, 1 tablespoon butter and reserved chicken.

Toss gently and cook until heated through. Set aside and keep warm.

Add 1/2 tablespoon butter to a pan. Fry 4 eggs, seasoning with salt and pepper.

Divide the hash among the four shallow bowls; top with THAT Green Sauce and a fried egg.

**disclosure: HEB sent me a fabulous box full of their Primo Picks, including THAT Green Sauce. I was not paid to or asked to create a recipe using the products...I just truly love them.**

Perfecto Popcorn

2012-05-28T10:00:00.000-05:00

I grew up in a house with a popcorn aficionado. My dad popped popcorn on the stove after dinner more nights than not. There was no Jiffy Pop, no air poppers, no *gasp* microwave popcorn...just plain ol' popcorn popped with a little oil on the stove.

Dad held the BIG bowl and we got little bowls to dip in to get our share. We could go back as many times as we wanted, but dad always held onto that big bowl. ;)

Popcorn on the stove is still my favorite way to make popcorn. Here's what you'll need:

1. Popcorn. You'll need 1/2 cup popcorn (I like yellow popcorn; I think it pops up fluffier and bigger than white. My grocery store carries an organic version in bulk. Otherwise, look for it tucked away near the microwave popcorn.)

2. Oil. You can use any vegetable or canola oil. Lately, I've been using grapeseed.

3. The cooking vessel. I use my 4 qt. pot with a lid. It's a perfect fit for 1/2 cup popcorn.

4. Butter, kosher and table salt for seasoning. (I like to use a mix of salt...I love the crunch of kosher salt, while table salt seems to get distributed more evenly throughout the popcorn. My dad only uses table salt.) Add salt only after the popcorn has popped...adding to the oil can make the popcorn tough. For the butter, I use salted...usually 2 tablespoons. Melt it in the microwave and have it ready.

Let's get started....

Pour oil into the pot to cover the bottom. I never measure this. It doesn't have to be a deep layer, just enough to cover. Pour some in, swirl it around. If it covers the bottom, you're set.

Toss in 2, yes TWO, kernels only. (This will allow the oil to heat much faster and tell you when the oil is at the perfect temperature.)

Turn the heat to about 5-6 on the stove.
{psst...I *see* you. Can you see me? ;)}

Heat, uncovered, until one of the kernels pops. (Do NOT stand with your face over the pot.) Stay in the kitchen, but you can do other things while you're waiting, like melt 2 TBSP salted butter and set aside.

Once the kernel has popped, pour in the rest of the popcorn and cover with the lid. Place the lid on the pot a little crooked so it is vented, and hold the handles using potholders.

Shake the pan frequently as the popcorn pops. Once the popping has slowed to a couple seconds between pops, remove from heat and let stand a minute. (You might hear a few more pops.)

Pour half of the popcorn into a large bowl. Pour over half the butter, along with a pinch each of kosher and table salt. Toss. Add the remaining popcorn, butter, and salts. Toss again. Taste. Add more salt if needed, but remember that the further into the bowl you get, the saltier it will become. :)

Perfecto popcorn. You may never microwave again.

Chicken with Capers & Lemony Green Beans

2012-05-18T16:00:00.000-05:00

Have you noticed that chicken breasts are about the size of the state of Rhode Island these days? I'm not talking the state on a map, but the *actual* state. Something about that is very creepy to me. Not to mention, it's hard to flavor a chicken breast that is 5 inches thick, and difficult to keep the outside from burning to a crisp by the time the inside is cooked.

Chicken rant over.

Here's a little recipe inspired by BHG.com. Their version calls for bread crumbs, which I swapped out for flour, and it calls for no butter, which I swapped out for, um, butter.

You might have noticed that I like easy for weeknight dinners...easy is good. Easy gives me more time to eat cookies...and more time to make them. But, easy also has to TASTE GOOD. And this does. I hope you like it.

Chicken with Capers & Lemony Green Beans
{serves 3-4}

2-3 boneless. skinless chicken breasts (I like the organic, all-natural variety)
1 & 1/2 TBSP Dijon mustard
1/3 cup unbleached, all-purpose flour
kosher salt
freshly ground black pepper
olive oil
4 (or so) cups fresh green beans, trimmed
1 & 1/2 TBSP butter, divided
2 lemons, 1 sliced, 1 juiced
1 heaping TBSP capers

Place the chicken breast on a cutting board and cover with plastic wrap. Flatten with a mallet or a rolling pin, until thinned. Slice across the width of each breast, making two pieces.

Rub the chicken on both sides with the Dijon mustard. Place the flour in a shallow dish; I used a baking pan...

Toss the flour with a large pinch of salt and freshly ground pepper. Add in the chicken pieces, one at a time, coat with flour, shake off excess and set aside.

Heat some olive oil in a skillet over medium heat. Add the chicken and cook for 4 minutes on each side, or until cooked through. Place one or two pieces on each plate and set aside.

Add a bit more olive oil to the pan, then add the trimmed green beans. Season with a pinch of salt and freshly ground pepper. Cook, stirring frequently for 3 minutes. Add the lemon slices and 1/2 TBSP butter, toss, and cook one minute more. Remove to plates.

Add the 1 tablespoon butter to the pan along with the lemon juice and capers. Cook until the butter melts and the sauce is warm. Spoon over the chicken.

The potatoes? Well, let me tell you about those. They're difficult. You may not want to invest the time.
The recipe is here. ;)

Pasta with Garlicky White Beans & Tomatoes

2012-05-15T10:44:00.000-05:00

There are a few things I *always* have in the pantry. Pasta, beans, garlic, and well, Nutella, but I left that out here.

The creamy sauce is actually made from beans and it's so quick and easy, it's perfect for a weeknight dinner. Or, add a glass of wine, and it's perfect for a weekEND dinner. ;)

Pasta with Garlicky White Beans & Tomatoes
{serves 4, adapted from BHG.com}

8 ounces penne (or other tube-shaped pasta)
1 (19oz) can cannellini beans, rinsed and drained
1/2 cup chicken broth
1 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, plus a few turns
olive oil
4 cloves garlic, minced
1 pint grape tomatoes
1 tsp. dried rosemary (or 2 tsp. fresh)
1/4 cup chopped fresh flat-leaf parsley, plus more for sprinkling

Cook the pasta in salted boiling water according to package directions. Meanwhile, in a food processor, blend 3/4 of the beans, chicken broth, 1/2 teaspoon kosher salt and a few turns of black pepper. Set aside.

Once the pasta is cooked, drain and return to the pot. Add the bean puree and place over low heat.

Heat some olive oil in a skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds-1 minute. Add the tomatoes and rosemary, stir and cook for an additional 1 minute. Add in the remaining beans, salt, pepper and 1/4 cup parsley; cook until heated through.

Add the tomato mixture to the pasta and toss. Serve immediately, garnish with more parsley if desired.

Southwestern Club Wraps

2012-04-04T10:11:00.001-05:00

Ever since my friend Lori from Recipe Girl pinned these bacon & guacamole sandwiches on Pinterest, I have not been able to get the combination out of my mind.

We love all kinds of sandwiches and wraps around here...and this is perfect for a quick dinner.

{Of course, if you're a food blogger and will be taking pictures of it for all the internets to see, you may want to serve it with something besides tortilla chips to add a little color to the plate.} ;)

Let's talk Guacamole: I LOVE fresh guacamole, but if I'm making sandwiches or wraps, I use the store-bought kind. I'm lucky enough that my grocery store has a freshly-made guacamole bar...oh yes. Pictured here is Wholly Guacamole...you'll find it in the meat or produce section.

{And yes, I use my Valentine dish towels year-round.}

And, I happen to be a little crazy for cilantro. If you don't care for it (and that makes me sad), please feel free to leave it off.

Southwestern Club Wraps
{serves 4}

Roasted Turkey Breast Tenderloins
1/2 teaspoon chile powder
1 (15 oz) can black beans
1/4 teaspoon cumin
kosher salt
freshly ground black pepper
8 slices bacon
4 large tortillas (I used jalapeno cheddar flavor)
guacamole
cilantro
baby spinach leaves

Prepare the turkey tenderloins as directed in the link above, adding 1/2 teaspoon chile powder to the salt and pepper for seasoning. (Make the turkey earlier in the day, or the day before, to make things super quick.)

While the turkey is roasting, drain and rinse the black beans. Toss with the cumin and salt and pepper. Cover and refrigerate.

Cook up some bacon. {I know you know what bacon looks like...sometimes I just like to look at it.} Once crispy, drain on paper towels and set aside.

When the turkey has rested and cooled a bit, slice thinly. (You won't use all of the turkey, so reserve the rest for sandwiches and quesadillas later in the week.)

Build your quesadillas as follows...just eyeball amounts to suit your own tastes.

1. spread guacamole down the center of the tortilla,
2. add beans (adding on top of the guac will help keep them from falling out.),
3. add cilantro,
4. top with slices of roasted turkey,
5. add 2 slices of bacon,
6. top with baby spinach,
7. roll, slice, and devour.

Do YOU like sandwiches and wraps for dinner?

Food from Her Frontier...

2012-03-27T08:16:00.001-05:00

Hey! Welcome to Bake at 350 goes SAVORY if this is your first time here (and even if it's not)! Yes, we take a break from eating cookies now and again.

Today, I MUST tell you about the Pioneer Woman's new book:

The Pioneer Woman Cooks: Food From My Frontier

Let's start with this. I want to make every.single.recipe in it. Every one.

Let me show you...

Yes, please.

Not only is the book filled with incredible recipes and beautiful photography, it's also filled with Ree's humor and more glimpses into life on the ranch.

Cowboys, horses, and lots of beautiful Oklahoma Sky. (This OU grad loves that part.)

Right after I received the book, I found kiddo curled up on the couch reading it. "Picking out some recipes to try?" I asked. "No," he said, "just reading the stories." I love that. It's not just a cookbook...it's a treasure.

{Side note, do you ever look at the inside of book jackets? I love the hard cover of this book. Sometimes I think I'll take all book jackets off of my books. Is that weird?}

Here's what we made tonight:

Oh yeah, babe. Beef & Bean Burritos. They were a HUGE hit with my cowboys...and this cowgirl...and they were easy to make, too! {PS...that's my picture...Ree's is much prettier. :)}

You know what? I think you need a copy. Yes, YOU!

{OK...one of you.}

~~To Enter: Leave a comment on this post telling me where you normally purchase your cookbooks...Amazon, Barnes & Noble, local bookshop, Target...?~~

~~Enter through midnight March 31st. US residents only, please.~~
~~Good luck & happy trails! ;)~~

***giveaway closed. congrats, kristine!***

{If you want to subscribe to the Bake at 350 Goes SAVORY, just click the little "subscribe" link on the top right-hand side. These posts don't show up in the regular Bake at 350 feed so as not to interrupt the sugar.}

Mini Tamale Pies...and they're light, too!

2012-03-22T17:46:00.001-05:00

Are you like me? Do you always have cans of beans and tomatoes in the pantry?

Well, get ready to use them in this quick, easy, LIGHT recipe...our entire family loved it!

You'll also need polenta. But, you don't have to make it. Look for it in a tube, like this...

...right in your produce section. I used this green chile & cilantro version, but plain is fine, too. you'll only use half of this tube.

{Side note: polenta slices cooked up in a little oil topped with sour cream and pico? Yummy and quick lunch.}

*mini* Tamale Pies

{serves 4, adapted from Everyday Food Light}

vegetable oil
1 bunch green onions, sliced, green & white parts separated
2 garlic cloves, minced
kosher salt
freshly ground black pepper
1 (15 oz) can pinto beans (rinsed and drained)
1 (15 oz) can black beans (rinsed and drained)
1 (14.5 oz) can diced tomatoes
1/4 cup water
1/2 (16 oz) tube green chile & cilantro polenta, sliced into 4 rounds (plain is fine, too)
1/2 cup packed fresh cilantro, plus more for serving
1/4 tsp. Tabasco
3/4 cup grated Pepper Jack cheese
pico de gallo
sour cream
tortilla chips

Preheat oven to 400.

Brush four 10-12 ounce oven-proof ramekins with oil. Place on a cookie sheet and set aside.

Heat a little oil in a skillet over medium heat. Add the white parts of the green onions and the garlic along with some coarse salt and black pepper. Cook, stirring constantly, about 1 minute. Add the pinto and black beans. Add about 3/4 of the can of tomatoes (reserve the rest for another use). Add the water. Stir and bring to a boil. Mash about 1/4 of the mixture while in the pan. Reduce to a simmer and cook until thickened, about 15 minutes.

Meanwhile, place one polenta slice in each ramekin.

Remove the bean mixture from the heat and stir in the green parts of the green onions (reserve a bit for garnish), cilantro and Tabasco. Season with salt and pepper, then taste to check seasonings. Add more as needed.

Spoon the bean and tomato mixture on top of the polenta. Top each with the cheese. Bake for 15-20 minutes, or until bubbly. Let the ramekins sit for 10 minutes before serving.

Serve with pico de gallo, sour cream, Tabasco, more cilantro and tortilla chips.

Don't you just want to dig right in??!?

Roasted Turkey Breast Tenderloins

2012-02-20T15:42:00.000-06:00

This might be the easiest "recipe" in the world...and I'm not even sure you could call it a recipe.

I love turkey...LOVE it. So lately, instead of going to the deli counter, I've been roasting my own.

It feels comforting (and that is sounds so weird that turkey could be comforting :)), to have roasted turkey in the fridge for sandwiches, wraps, salads, quesadillas...whatever.

Here's how to do it...

In my store, turkey breast tenderloins come in a pack of 2, weighing a little over 1.5 pounds total.

Rub them all over with olive oil....go ahead...your hands will feel good and moisturized, too.

Sprinkle on coarse salt and freshly ground black pepper.

{I was trying to be all PW and take one of those cool pictures with the salt and pepper falling from my fingertips....it didn't work. I was also focusing so much on my fingers that the salt & pepper is highly concentrated in some areas, and not in others. You'll sprinkle your S&P evenly.}

Bake. That's it. You can skip the deli counter this week. {Unless you needed salami...I can't help you there.

Roasted Turkey Breast Tenderloins

2 turkey breast tenderloins, about 1.5 lbs. combined weight
olive oil
coarse salt
freshly ground black pepper

Preheat oven to 400. Line a baking sheet with foil.

Rub the turkey with olive oil. Sprinkle both side with salt and pepper.

Bake for 30 minutes, or until done. (If using a meat thermometer, 140 degrees. I just cut into the thickest part of the breast and make sure the meat is no longer pink.)

Let rest for 15 minutes.

Cut and eat or wrap in foil and store in the fridge.

{{ps...I'm testing that little "print" button up by the recipe. You like?}}

Rigatoni with Cheesy Pesto

2012-01-22T09:20:00.000-06:00

I'm so thankful for pasta. In some way, shape, or form, I think it's on our dinner plates at least once a week. I'm pretty sure you could mix almost anything with pasta and it would be yummy.

This is a cheesy, creamy, comforting rigatoni with a 2-cheese pesto sauce. The sauce creeps inside every rigatoni noodle, so each bite is delicious. Goat cheese and parmesan are the two cheeses, but if goat doesn't float your boat, substitute cream cheese. And if meat is required at dinner at your house, toss in a cup or two of shredded rotisserie chicken before baking.

Rigatoni with Cheesy Pesto
{serves 6}

Topping:

1/2 cup panko
1/4 cup freshly grated parmesan
1/4 tsp. crushed red pepper
1/2 tsp. kosher salt
freshly ground black pepper
2 TBSP butter, melted

Sauce:

2 TBSP butter
2 TBSP flour
1/2 tsp salt
freshly ground black pepper
2 cups milk
4 ounces goat cheese
1 cup freshly grated parmesan
1/2 cup pesto {I used the prepared kind in the refrigerated section}

Pasta:

1 lb. rigatoni

Preheat oven to 350. Put on the salted water to boil for the pasta. Grease a large baking dish (about 9x13").

Make the topping by combining the panko, parmesan, red pepper, salt, and a few turns of black pepper in a small bowl. Stir in the melted butter and set aside.

In a medium saucepan, melt the butter over medium-low heat. Once melted, add the flour, salt and freshly ground pepper, whisking until bubbly and lightly golden. Slowly add the milk, whisking until combined and smooth. Continue whisking until the milk comes to a boil. Once it comes to a boil, cook and stir for one minute, or until the sauce is thickened.

Reduce the heat to low and whisk in the goat cheese and parmesan until smooth.

Whisk in the pesto.

Keep the sauce over low heat, stirring occasionally, until the pasta is ready.

Meanwhile, boil the pasta for about 9 minutes, until al dente (the pasta is no longer hard, but had some "bite" left in it. It will continue cooking in the oven). Drain the pasta.

Return the pasta to the pot, pour the sauce over and stir to combine. Place in the prepared dish and sprinkle the topping over the top.

Bake for 20-25 minutes until golden on the top.

Serve with a simple salad....in our house, that's most likely a handful or two of baby spinach, olive oil, lemon juice, salt and pepper. (But, feel free to make a "real" salad.) :)

The Best Queso Ever...I don't kid around about these things.

2011-12-29T20:38:00.000-06:00

Remember when I mentioned that I used to be a flight attendant? Well, back in "the day," airlines used to have magazines for passengers to read. Seriously. Real magazines...not that SkyMall business.

And we weren't supposed to, but on long flights, I *might* have looked at an occasional magazine. *Might.* And I *might* have copied this recipe from one...but I DIDN'T RIP IT OUT.
That's work ethic, people.

Anyway, I believe the original recipe is from Southern Living. I doubled the amount of cheese...well, it's Velveeta...almost cheese.

This recipe calls for an odd ingredient...Hormel Chili. I know, it seems strange. Just trust me here.

The Best Queso EVER

16 ounces Velveeta, cut into cubes
1 (15 ounce) can Hormel Chili (NO beans)
1 (10 ounce) can Rotel (diced tomatoes & green chiles)
1/2 cup sliced green onions
1/2 tsp. ground cayenne pepper

Combine everything in a crockpot (or slow-cooker if you're being fancy) until warm and the cheese is melted. Serve with tortilla chips.

This is also really yummy served out of a hollowed-out bread bowl with cubes of bread and for dipping.

{Also, the last time I made this was on Christmas, and I feel a little funny taking a zillion pictures of food while people are watching, so 2 pics only. I didn't want you to wait. You NEED this recipe for college bowl games, the Super Bowl, New Years Day. NEED.}

Creamy Bowties with Pancetta and Peas

2011-12-10T11:22:00.000-06:00

Let me start by saying that Mr. E went back for THIRDS of this dish.
(Normally, *I'm* the only one who does that.)

This is a super quick and easy meal...perfect for a weeknight supper.

So, here's how it goes (recipe at the end of the post):

First, you're going to thaw a bag of frozen peas. This is the easiest thing in the world to do and requires no cooking and no microwave.

Pour your peas into a colander, run under some warm water and toss around until thawed. How easy is that?

Next, you'll cook up some pancetta. I like to think of pancetta as Italian bacon. I added a little olive oil to my pan before cooking it, but you really don't need it. I just like a little added fat. Trying to bulk up for winter, ya know. ;)

You'll set this aside. Try to put it out of arms reach because once you take a little taste, you might not have any left for the dish.

You'll also make a simple white sauce and jazz it up with beautiful, tangy, creamy goat cheese. I {heart} goat cheese.

Toss it with cooked pasta and you're good to go!

Creamy Bowties with Pancetta and Peas
{serves 3-4, depending on how many people go back for 3rds.}

8 oz. bowtie pasta (or pasta of your choice)
10 oz. bag frozen peas (you don't have to use all of them)
olive oil
3 oz. chopped pancetta
1 TBSP butter
1 TBSP flour
coarse salt
freshly ground pepper
1 cup milk
5.3 oz. container goat cheese (anywhere between 4-6 oz. is perfect)

Put the water on to boil for the pasta. Add coarse salt to the water for cooking. Once the water starts to boil, cook the pasta according to package directions.

Meanwhile, place the frozen peas in a colander, run under warm water, tossing to thaw, and set aside.

Heat a little olive oil in a skillet, add the pancetta and cook over medium heat until browned and crispy. Remove with a slotted spoon to a paper towel-lined plate. Set aside. Pour most of the oil and fat from the pan.

In a small saucepan, melt the butter over medium-low heat. Once melted, add the flour with a pinch of coarse salt and a few grinds of black pepper. Whisk until lightly browned and bubbly.

Gradually whisk in the milk. Heat over medium heat, stirring constantly until boiling. Boil and stir one minute. Remove from heat and whisk in the goat cheese until melted and smooth. Taste and add salt & pepper as needed. Place over low heat to keep warm while the pasta finishes cooking.

Once the pasta is ready, strain and place in the pan where the pancetta cooked. Toss with the peas (I used most of the 10 ounce bag) and goat cheese sauce until all is warmed through. Spoon into shallow bowls and top with reserved pancetta.

Glass of wine is optional. ;)

Chicken-Chili Stew

2011-11-27T10:53:00.000-06:00

Every year when the weather turns chilly, I make a batch of this chicken-chili stew. Actually, I make several batches throughout the fall and winter.

It's hearty and flavorful and healthy! (Yes, it is!) The stew is chock full of veggies and lean protein in the form of chicken breast and beans. It might not be beautiful, but it's delicious!

Although I changed it up a bit, the recipe pretty true to the original...I still have the photocopy (!) of the recipe that my mom must have ripped from a magazine. (Remember *photocopying and mailing* recipes?!? Yes, there was a day before the internet.) No magazine name on the photocopy, but it was apparently sent in by a reader named Joan Voan...thank you, Joan!)

Chicken-Chili Stew

olive oil
6 boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium white onion, chopped
1 green bell pepper, diced
2-3 cloves garlic, minced
2 (14 oz) cans stewed tomatoes
1 (15 oz) can pinto beans, drained
2/3 cup salsa (I like On the Border, medium)
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. kosher salt

Pour about 2 tablespoons (just eyeball it) of olive oil into a large dutch oven and heat on medium-high. Season the chicken with a bit of kosher salt and freshly ground pepper. Add the chicken in 2 batches and cook, turning occasionally until lightly browned. (Do not worry about cooking all the way through, it will finish cooking later). Remove to a plate with a slotted spoon and set aside.

Pour a bit more olive oil to the pan. Add the onion and bell pepper. Stir occasionally and cook until the onion begins to become translucent and the peppers are getting soft.

While this is cooking, open the tomatoes and and chop roughly using kitchen shears right in the can. Set aside.

Add the garlic and cook, stirring, about 30 seconds.

Add the tomatoes, beans, salsa, chili powder, cumin and salt. Bring to a simmer. Add the chicken and any accumulated juices from the plate. Cover, reduce heat and simmer about 20 minutes.

Ladle into bowls and serve with any combination of the following:

***
sour cream
cheddar cheese, shredded
avocado
green onion
fresh jalapeno slices
cilantro
Dos Equis Amber (this goes with the chili, not on it.) ;)
***

Chicken-Chili Stew...a must make for chilly evenings!

Grilled Ham, Pear, and Cheese Sandwiches

2011-11-13T13:45:00.000-06:00

I only make these in the fall & winter. I guess cooler weather makes me think of pears, and cheese, and chewy bread toasted in butter. (Now, I'm hungry.) They're so good and comforting and EASY...I really should make them all year.

{Yes, there is a bite taken out of that sandwich. I'm sorry; I couldn't help myself.}

Here's all you need:

Grilled Ham, Pear, and Cheese Sandwiches

sliced sourdough bread
swiss cheese slices
deli ham, sliced thin
pear, sliced thin

Start out with your bread...layer on a slice of cheese, ham, the pear slices and one more slice of cheese. Top with the other slice of bread.

(No condiments necessary, but if I *had* to add one, I'd choose Dijon mustard.)

That extra slice of cheese on top will help keep the pears from sliding out.

Melt some (salted) butter in a pan over medium-low heat. Add the sandwiches. Before covering the pan with the lid, add a few pats of butter on the top slices of bread. Cover and cook until the bread is golden and toasted.

Flip the sandwiches and cook the other side.

I love sandwiches. Do you?

Chicken with Spicy Coconut Sauce

2011-11-08T06:43:00.000-06:00

Isn't it one of the best feelings in the world when you cook for someone and they love what you made? This simple chicken dish is one of our family favorites...and when I made it for my dad over the summer, he asked for the recipe. It made my day.

There are more ingredients than these in the dish, but these are the main players. If you've never tried Basmati rice, be prepared to fall in love with it. Even just a whiff of it cooking makes me happy.

{Plus, it's really fun to say. "Basmati. Basmati." Totally more fun than, "Minute Rice. Minute Rice."}

Chicken with Spicy Coconut Sauce
{adapted from Everyday Food, issue 24}
Serves 4

rice:
1 c. basmati rice
1 & 3/4 c. chicken stock or broth
pinch kosher salt

chicken & sauce:
1 c. canned, unsweetened coconut milk (not low-fat)
1 jalapeno
vegetable oil
4 chicken breasts, boneless & skinless
kosher salt & freshly ground pepper
1 TBSP fresh lime juice
1/2 tsp. kosher salt
lime wedges

In a saucepan, combine the rice, chicken broth and a pinch of kosher salt. Bring to a boil. Reduce heat, cover and simmer 20 minutes, or until all of the broth has been absorbed. Remove from heat, fluff with a fork and keep covered and warm until ready to serve.

Meanwhile, in a small saucepan, heat the coconut milk to a simmer. Continue cooking on a low simmer, stirring occasionally, until thickened and reduced, about 20 minutes.

Preheat the broiler and move oven rack to top position. Place the jalapeno on a cookie sheet (or if you don't want to wash something else, a folded piece of heavy duty foil). Place the pepper directly below the flame and check every few minutes. Turn the pepper as each side blackens.

Your pepper will go from this:

to this:

Set aside to cool.

Coat a grill pan with oil. Season the chicken breasts with salt and pepper. Cook until no longer pink in the middle, about 6 minutes per side, depending on the thickness of the chicken. Set aside and keep warm. (Alternately, cook on the grill.)

Peel the blackened skin off of the jalapeno. It will slip off quite easily. Use a knife or your fingers.

Roughly chop the pepper, removing ribs and seeds, if desired. (Mr. E is not crazy about really spicy food, so I removed most of the seeds and ribs...the sauce was still spicy, just not sweat-on-your-upper-lip spicy.)

Using an immersion blender, blend the reduced coconut milk, jalapenos, salt and lime juice until smooth. (You could also use a regular blender.)

Slice the chicken and serve with the rice and sauce. Add a lime wedge for squeezing, if desired.

Dinner is served. :)

{psst...if you have leftovers: the next day, toss the cold rice and sliced chicken with a couple of handfuls of torn baby spinach, arugula or both. Top with the leftover sauce and salt/pepper for a cool & tasty salad.}

Greek Pizza

2011-10-28T18:10:00.000-05:00

Friday night is pizza and movie night around here. As in, make a pizza, watch a DVD.

I love to make pizza...and I love that my grocery store sells crust in the freezer section. (Texas peeps...look for it at HEB.)

My boys (big AND little) are not big on "fancy" pizzas, but they liked this one...a lot! So did I, the olives and the feta were tangy and salty...add the tomatoes and spinach and it's practically diet food.

Greek Pizza

1 ball pizza dough, (14-16 Ounces)
olive oil
corn meal
5 oz. feta cheese, crumbled
1 cup halved grape tomotoes
1/4 red onion, sliced
12 pitted kalamata olives, halved
3/4 tsp. Cavendar's Greek Seasoning
1-2 handfuls baby spinach, torn
coarse salt
freshly ground pepper

Follow the instructions for the pizza dough for thawing and rising as needed.

Lightly coat a pizza stone with olive oil and sprinkle with a bit of corn meal to prevent sticking. Place on the oven rack in the lowest position possible.

Stretch and press the dough into a circle on the pizza stone.

Top with feta, tomatoes, onions, olives and seasoning. Place the pizza stone on the bottom rack and turn the oven to 450ºF.

{Do not put a cold pizza stone in a hot oven; it will crack. <---voice of experience}

Bake for 14-18 minutes, or until the crust is golden brown. Remove from the oven and top with a couple of handfuls of torn baby spinach. Sprinkle with salt & pepper to taste.

Simple yummy Roasted Aspargus

2011-10-25T18:23:00.000-05:00

I am no lover of vegetables. I *want* to love them, but I just don't.

But these, THESE, I eat like french fries. They are that good. I promise. I don't lie about vegetables.

Simple Roasted Asparagus

1 lb. asparagus

1/2 TBSP salted butter

pinch coarse salt

freshly ground black pepper

Preheat oven to 450ºF. Line a baking sheet with parchment.

Snap off the tough ends from the asparagus. Place in a single layer on the baking sheet. Dot with bits of butter, sprinkle with salt and pepper.

Bake for 12 minutes. Devour.

Rosemary Cayenne Sweet Potato Fries

2011-10-24T10:12:00.000-05:00

I love these fries. I've been known to make a batch and eat the entire thing by myself for lunch. I consider this diet food.

The egg white just helps the fries from being floppy, although they're not as crispy as they would be if they were fried.

Rosemary Cayenne Sweet Potato Fries

3 whole sweet potatoes, small (or 2 medium/large)
1 egg white
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tsp dried rosemary
1/4 tsp cayenne pepper

Preheat oven to 425F. Line a baking sheet with parchment paper. Spray the paper with cooking spray (I use olive oil spray.)

Cut the sweet potatoes into large matchsticks.

In a medium sized bowl, whisk the egg white until foamy. Stir in the salt, pepper, rosemary and cayenne. Add the sweet potato strips and toss.

Arrange in a single layer on the prepared baking sheet and bake 25 minutes. Enjoy.