C+C Marriage Factory

Pork Tenderloin with Balsamic Cranberry Sauce

2012-03-29T13:00:00.000-04:00

This was a fabulous pork dish. I actually made it around the holidays and the colors and flavors do lend well for a nice holiday dish. But, this is so good that you want to eat it all year long!

Ingredients:

1 cup whole cranberries

1 cup water

2 Tbsp sugar (more to taste, if desired)

1 Tbsp olive oil

1 1/2 lbs pork tenderloin

salt

pepper

1 Tbsp butter

1/2 cup chopped shallot (or onion)

1 clove garlic, minced

1 Tbsp chopped fresh rosemary

1 cup chicken broth

2 Tbsp balsamic vinegar

Directions:

Bring cranberries, water, and sugar to a boil then reduce heat and simmer for about 15 minutes, until the berries are softened and most of the water has cooked off, leaving a homemade cranberry sauce.

Preheat the oven to 400. Add olive oil to an over-proof saute pan (I used a Dutch oven) over medium-high heat. Rinse the tenderloin and pat dry. Season liberally with salt and pepper and place pork in pan. Sear the tenderloin on all sides and place the pan in the oven. Roast until a thermometer placed in the center of the meat registers 155, about 20 minutes.

When cooked, remove the pork from oven and let rest in the pan for 5 minutes. Transfer to a plate and tent with foil.

Place the pan over medium-high heat and add butter, shallots, and rosemary. Cook until shallots are softened, about 3 minutes. Add garlic and cook for 1 minute. Add broth and cook, scraping up the bits from the bottom and sides of the pan. Add cranberry sauce and balsamic vinegar and bring mixture to a boil. Reduce heat to medium-low and simmer for about 15 minutes, until sauce has thickened.

Slice tenderloin and serve topped with cranberry-balsamic sauce. Garnish with additional rosemary.

Serves: 4

Adapted from: Confections of a Foodie Bride

Recipe Re-Visit: Buffalo Chicken Meatloaf

2012-03-28T10:30:00.000-04:00

This is seriously one of my favorite weeknight dinners. It is easy, low-calorie, and super delicious! I have made this a bunch of times now and Casey and I both love it. Try it, you won't be sorry! Here is the original post and recipe.

Recipe Re-Visit: Szechuan Noodles

2012-03-08T10:02:00.000-05:00

I made this simple vegetarian meal again with the help of my new mandoline which is a big help with the julienned veggies in this recipe. This is a great dish and an excellent take-to-work lunch. See the original post and recipe here.

Spicy Chicken Rigatoni

2012-03-06T09:50:00.001-05:00

This recipe is all over Pinterest but when one of my favorite people and blogger, Mrs. in Training blogged about it I knew I had to try it. Plus, I liked her changes better than the original recipe (which can be found here). The recipe is simple, spicy and delicious. I added plenty of extra red pepper flakes to ours since we like heat and I added a bit more of each of the sauces to make the final product saucier. In the future I think I will make this even easier by just adding pre-cooked shredded chicken instead of cooking the chicken in the sauce.

Ingredients:
1/4 cup olive oil
1 tbsp crushed red pepper
1/8 tsp salt
1/8 tsp ground black pepper
1 tbsp chopped garlic
6 oz uncooked chicken, chopped into 1" pieces
1.5 cups bottled marinara sauce
1 cup bottled Alfredo sauce
2 tsp butter1 lb Rigatoni pasta, cooked according to package directions
Additional 1/2 tsp crushed red pepper, for garnish

Shredded Parmesan cheese, for garnish

Directions:
Set a large pot of water to boiling for the pasta.

In a saute pan, heat oil over medium heat. Add red pepper, salt, black pepper, and garlic and saute until fragrant about 1 minute. Add chicken and saute briefly to coat in the spices.

Add marinara sauce, then Alfredo sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165. While chicken is cooking, cook and drain the pasta.

Remove chicken and sauce mixture from heat, add butter, and stir to incorporate. Combine the cooked pasta and sauce in a large bowl, reserving the majority of the chicken to place on top of the pasta. Garnish with additional red pepper and Parmesan.

Recipe Re-visit: Sauteed Brussels Sprouts

2012-02-29T09:30:00.000-05:00

To make up for Monday's post I will once again tout my love for Brussels sprouts. Seriously, try them sauteed and they are so yummy! If you still are feeling doubtful, try this recipe (hello, it has bacon and bacon makes everything better).

I posted this simple "recipe" awhile back and it is one that I needed to re-visit and update photos for. It is a great, simple, quick and healthy weeknight veggie. See the original post and the recipe here.

Boston Cream Pie

2012-02-27T11:32:00.000-05:00

I might as well start my re-entry into the blogosphere with a bang. And, really, if you can't eat pie/cake when you are pregnant, when can you? I made this for Casey's birthday as it is his favorite dessert. I had contemplated making this for several years but always felt intimidated by it. This year I decided to tackle it and it was fabulous! I'll admit that it is time consuming and dirties a TON of dishes but entirely worth it, in my opinion. Still, this will be a strictly once-a-year feat both due to labor and calories consumed.

Ingredients:

Pastry Cream
2 cups half-and-half
½ cup sugar
Pinch of salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. cold unsalted butter, cut into 4 pieces
1½ tsp. vanilla extract

Sponge Cake
½ cup cake flour
¼ cup all-purpose flour
1 tsp. baking powder
¼ tsp. salt
3 tbsp. milk
2 tbsp. unsalted butter
½ tsp. vanilla extract
5 large eggs, at room temperature
¾ cup sugar

Ganache
1 cup heavy cream
¼ cup light corn syrup
8 oz. semisweet chocolate, finely chopped
½ tsp. vanilla extract

Directions:

Start by making the pastry cream at least 2 hours ahead of time. You can also make it a day or two before you plan to serve the cake. Make the sponge cake the day of but allow yourself enough time for the cake to cool, you to make the ganache, the cake assembly, and 1 hour once assembled for the cake to set up.

Pastry Cream

Heat the half-and-half, 6 tablespoons of the sugar and the salt in a saucepan over medium-high heat until simmering. Stir occasionally to dissolve the sugar.

While the half-and-half mixture is heating, combine the egg yolks and remaining 2 tablespoons of sugar in a medium bowl. Whisk until sugar has begun to dissolve and the mixture is creamy, about 15 seconds.

Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the half-and-half mixture reaches a simmer, slowly add it to the egg yolk mixture to temper, making sure to whisk constantly while combining. Return the mixture to the saucepan and scrape the excess from the bowl with a rubber spatula.

Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Be sure to watch the mixture very carefully during this step. You want to keep whisking just until the mixture starts to thicken. Do not take the mixture off the stove before it has thickened. However, leave it on the heat too long and it will begin to curdle.

Off heat, whisk in the butter and vanilla. Strain the pastry cream through a fine mesh sieve set over a medium bowl. Press plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Refrigerate until cold and set, at least 3 hours and up to 2 days.

Sponge Cake

Adjust an oven rack to the lower middle position. Preheat the oven to 350. Line the bottom of two 9-inch round cake pans with parchment paper. Grease and flour the sides of the pans. Set aside.

In a small bowl, whisk together cake flour, all-purpose flour, baking powder and salt. Set aside.

Combine the milk and butter in a small saucepan over medium-low heat until the butter is melted. Remove from heat and stir in vanilla. Set aside.

Separate 3 of the eggs. Place the whites in the bowl of a stand mixer and the 3 yolks plus the other 2 whole eggs in a separate bowl. With the whisk attachment, beat the 3 whites on low speed until foamy. Increase speed to medium and beat, gradually incorporating 6 tablespoons of the sugar. Continue to beat until the whites form soft, moist peaks, being careful not to over-beat. Transfer the egg whites to a clean bowl.

Add the yolk-whole egg mixture to the stand mixer bowl. Beat with the remaining 6 tablespoons of sugar at medium-high speed until the mixture is very thick and pale yellow in color, about 5 minutes. Add the beaten eggs to the bowl with the egg whites.

Sprinkle* the flour mixture over the beaten eggs and white. Using about 12 strokes, very gently fold the flour mixture into the eggs. (Check out these tips on folding, *Bon Appetit recommends sifting the flour into the eggs). Make a well on one side of the bowl and pour the milk mixture into the well. Continue folding until the batter shows no trace of flour and the eggs are evenly mixed.

Immediately divide the batter between the prepared cake pans. Bake about 16 minutes until tops are light brown and spring back when touched. Immediately run a knife around the edges of the pans to loosen the cakes. Place one pan on a towel and cover with a plate. Invert the pan so that the cake is upside down on the plate. Peel off the parchment paper and re-invert cake onto a wire rack to cool completely. Repeat with the second cake.

Ganache

Combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer. Remove from heat and add chocolate, cover and let stand for 8 minutes. If the chocolate has not completely melted, return the saucepan to low heat and stir constantly until melted.

Gently stir in the vanilla until smooth. Cool the glaze until tepid so that a spoonful drizzled back into the pan mounds slightly. To speed up the cooling process, you can refrigerate the glaze, stirring every few minutes to ensure even cooling.

To assemble the cake, place one cake layer on a cardboard cake circle. Place strips of parchment paper underneath the edges of the cake perimeter. If desired, reserve some of the pastry cream for decorating, Spread the remaining pastry cream evenly on the top of the first cake, all the way to the edges. Top with the remaining cake layer and press down gently. Pour the ganache onto the middle of the top cake layer and let it flow down the sides of the cake. If necessary, use a spatula to help cover the sides of the cake and smooth out any rough spots. Allow the cake to sit until the glaze fully sets, about 1 hour.

The cake is best served the day of, however, leftovers can be refrigerated for later consumption.

Recipe adapted from: Annie's Eats

I'm back!

2012-02-25T16:32:00.001-05:00

Hello strangers!

I am so sorry that I have neglected my little blog for so long. At the end of October my husband and I found out that we are expecting a baby at the end of June. Extreme tiredness in the first trimester kept me pretty much away from the kitchen and un-motivated for blogging.

After that? Well, I don't have much of an excuse other than getting out of the habit of blogging. I have been cooking and taking pictures but just haven't made that crucial step of getting the recipes and pictures up here on the blog.

So, come Monday, I will have new recipes to share with you! I also have our renovated upstairs bathroom to share and we are (well, truthfully, Casey is) hard at work on our baby girl's nursery and I can't wait to get it all finished and share it here.

I am glad to be back to the wonderful world of blogging!

xoxo

Christina

Macaroni and Cheese

2011-10-31T12:26:00.002-04:00

Mmmm.... mac and cheese. Carbs and cheese? Seriously? Who invented this? You deserve a medal. I decided to try out the Pioneer Woman's versions since I usually trust her whenever calories are not a restriction and butter is a necessity. You can serve this without baking it for a creamy, succulent version, but I decide to bake it. I'm not sure which way I prefer. Baking it dries up the sauce some so you don't get the same creaminess but it does have the added bonus of a crunchy topping.

Ingredients:
4 cups dried macaroni
1 egg
1/4 cup butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard
1 lb cheese blend of your choice, grated
1/2 teaspoon salt, plus more to taste
1/2 teaspoon seasoned salt, plus more to taste
1/2 teaspoon black pepper
Optional spices: cayenne pepper, paprika, thyme

Directions:
Cook macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain and set aside.

In a large pot melt butter over medium-low heat. Sprinkle in flour and whisk together. Cook for five minutes, whisking constantly. Do not let mixture burn. Add milk and mustard, whisk until smooth. Cook for five more minutes, until very thick. Reduce heat to low.

Beat egg in a small bowl. Scoop 1/4 cup of the sauce out of the large pot and slowly pour it into the beaten egg, whisking constantly to temper the egg. Whisk until smooth.

Pour egg mixture into sauce, whisking constantly until smooth. Add in cheese and stir until melted. Add salt, seasoned salt, and pepper. Taste and add more salt as needed. Do no under salt.

Add cooked macaroni to sauce and stir to combine. Serve immediately for creamy mac and cheese or pour into a buttered baking dish, top with extra grated cheese and bake for 20-25 minutes at 350 or until bubbly and golden on top.

Barbecue Sauce

2011-10-21T11:32:00.002-04:00

The next time you make BBQ pulled pork or chicken, definitely try making your own sauce. It makes such a huge difference from store-bought sauce and is really quite simple to do. Freeze and leftovers to use at a later date. This recipe makes about 7 cups.

Ingredients:
2 cups ketchup

2 cups tomato sauce

1 1/4 cups brown sugar

1 1/4 cups red wine vinegar

1/2 cup unsulphured molasses

2 tablespoons butter, cut into small pieces

4 teaspoons hickory flavored liquid smoke

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon celery seed

1/4 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon coarsely ground pepper

Directions:

In a large saucepan, over medium heat, mix together all the wet ingredients. Add the dry ingredients and stir to combine. Bring the sauce to a boil, then reduce heat to low and allow to simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers and again as it cools. Store in the refrigerator or freeze for later use. Use the sauce in any recipe that calls for barbecue sauce.

Adapted from Mel's Kitchen Cafe.

BBQ Pulled Pork Sandwiches

2011-10-21T11:09:00.000-04:00

These pulled pork sandwiches were insanely good. I think it is all about the sauce. This time I decided to make my own sauce and it made all the difference in the world. And you gotta top these delicious sammies with homemade coleslaw!

Use your leftovers to make a BBQ pork pizza with the BBQ sauce in place of tomato sauce, topped with fresh mozzarella, pulled pork, and red onions. After cooking, load with cilantro. So good!

Ingredients:
3 to 4 pounds boneless pork shoulder

1/4 teaspoon fresh ground pepper

1/4 teaspoon salt

2 cups water

1 tablespoon hickory flavored liquid smoke

2 cups barbecue sauce

Directions:

Rinse the pork shoulder, pat dry, and rub with salt and pepper. Place in a crock pot. Add water and liquid smoke. Cook on low for 8-10 hours until pork is tender.

Remove pork from crock pot and discard liquid. Place the meat back into the crock pot and shred with two forks. Add barbecue sauce and mix to combine. Cook for 20-30 minutes until warmed through or leave crock pot on warm until ready to serve.

Serve on buns with coleslaw and extra barbecue sauce.

Adapted from Mel's Kitchen Cafe.

Pumpkin Cream Cheese Roll

2011-10-18T11:27:00.000-04:00

What would I do without pumpkin and cream cheese? My pants might fit a little better but that is a small price to pay, I think. I have been meaning to make this for the past couple years and never got around to it. This is actually surprisingly easy to make and looks highly impressive. And, it is delicious to boot! Definitely give this one a try, you won't be sorry and it is a great treat to share with friends and co-workers.

Ingredients:

1/4 cup powdered sugar

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin

1 cup walnuts, chopped (optional)

1 (8 ounce) package cream cheese, softened

1 cup powdered sugar, sifted

6 tablespoons butter, softened

1 teaspoon vanilla extract

1/4 cup powdered sugar, sifted (optional, for garnish)

Directions:

Preheat oven to 375. Butter a 15x10 inch jelly-roll pan then line with parchment paper. Leave the parchment paper long on two opposite ends for easy removal of the cake after baking. Butter the parchment, sprinkle it with flour and shake off excess.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Add pumpkin and beat to combine. Stir in flour mixture until just combined. Spread pumpkin mixture evenly into the prepared jelly-roll pan. Sprinkle with nuts (optional).

Bake 13-15 minutes or until top of cake springs back when touched. Sprinkle or sift 1/4 cup powdered sugar evenly over top of cake. Place a piece of parchment over the cake. Flip the pan onto a smooth work surface so that the new parchment paper is beneath the cake. Remove the pan and carefully peel away the old parchment from the top of the cake. Starting at the narrow end, roll up the cake and parchment together. Place on to a wire rack, seam side down, to cool.

When cake is cooled, beat together cream cheese, 1 cup powdered sugar, butter and vanilla extract until smooth. Carefully unroll the cooled cake. Spread the cream cheese mixture evenly over the cake. Re-roll, removing the parchment as you go. Wrap in plastic wrap and refrigerate for at least one hour. Sift additional powdered sugar over cake before serving if desired.

Note: the cake looks best if you slice off a bit of each end to give it a smooth surface. Plus, you have to taste it before you serve it to guests anyway, right? Right. Do it.

Adapted from Libby's via allrecipes.

Roasted Butternut Squash and Bacon Pasta

2011-10-13T10:44:00.000-04:00

I loved this perfect autumn pasta dish. The flavors are spot on. Sweet butternut squash, caramelized shallots, salty, smoky bacon, sharp provolone cheese, and aromatic rosemary combine to make a delicious and highly flavorful pasta dish.

There are a lot of steps to this recipe making it a little time consuming and it does dirty a lot of dishes, but trust me it is worth it! This is worthy of a special occasion or a dinner party. Yum!

Ingredients:

3/4 teaspoon salt, divided

1/2 teaspoon dried rosemary

1/4 teaspoon freshly ground black pepper

3 cups (1-inch) cubed peeled butternut squash

Cooking spray

6 sweet hickory-smoked bacon slices (raw)

1 cup thinly sliced shallots

8 ounces uncooked penne pasta

1/4 cup all-purpose flour

2 cups 2% reduced-fat milk

3/4 cup (3 ounces) shredded sharp provolone cheese

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Fresh rosemary, chopped for garnish

Directions:

Preheat oven to 425°.

Line a baking sheet with foil and spray with cooking spray. Spread squash cubes on the foil-lined sheet. Sprinkle squash with 1/4 teaspoon salt, dried rosemary, and pepper. Bake at 425 for 45 minutes or until tender and lightly browned. Remove from oven and increase temperature to 450.

When squash has been roasting about 30 minutes, put a large pot of water (omitting salt or fat) to boil for the pasta while you cook the bacon and shallots.

Cook the bacon in a large skillet over medium heat until slightly crispy. Do not overcook. Remove bacon from pan and reserve 1 1/2 teaspoons drippings in pan. Crumble bacon into a medium bowl and set aside. Increase heat under pan to medium-high. Add the shallots to the reserved drippings and saute 8 minutes, or until tender. Add cooked shallots to the bowl with the crumbled bacon. Once squash is cooked, add it to the bacon and shallots, tossing gently to combine. You may also wish to add chopped fresh rosemary to the squash mixture for additional flavor. Set aside.

When the water for the pasta comes to a boil, add pasta, and cook according to package directions. Drain well.

Spray an 11x17 inch baking dish lightly with cooking spray. Set aside. Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, whisking constantly. Bring to a boil then cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone and stir until melted. Add the drained pasta to the cheese mixture, tossing well to combine.

Spoon pasta and cheese mixture into the prepared baking dish. Top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450 for 10 minutes or until cheese melts and begins to brown. Top with additional fresh rosemary before serving.

Servings: 5

Calories: 469

Adapted from Cooking Light.

Creamless Tomato Soup

2011-10-11T13:39:00.001-04:00

There is nothing that screams comfort to me more than a grilled cheese sandwich and bowl of tomato soup. Except maybe eating that curled up on the couch with the dogs and a good book. And a glass of wine. Perfect scenario!

This tomato soup tastes smooth and creamy despite it's lack of cream, or any dairy at all (although, I added a few drops as a garnish). It is also surprisingly filling. A perfectly healthy and delicious soup for the fall and winter.

Ingredients:

¼ cup extra virgin olive oil, plus extra for drizzling, divided

1 medium onion, chopped (about 1 cup)
3 medium garlic cloves, chopped

1 teaspoon hot red pepper flakes, or more to taste

1 bay leaf

2 (28-ounce) cans whole tomatoes in juice

1 tablespoon brown sugar

3 large slices good-quality white sandwich bread, crusts removed, torn into 1-inch pieces

2 cups chicken broth (or vegetable broth, to make it vegetarian

2 tablespoons brandy (optional)

Salt and pepper to taste

¼ cup chopped fresh basil

Directions:

Heat 2 tablespoons olive oil in a dutch oven or large pot over medium-high heat until shimmering. Add onion, garlic, red pepper flakes and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.

Stir in tomatoes and their juices. Using a potato masher, mash tomatoes until pieces are no bigger than 2 inches. Stir in sugar and bread. Bring soup to a boil then reduce heat to medium. Cook, stirring occasionally, until bread begins to break down, about 5 minutes. Remove bay leaf and discard.

Add 2 tablespoons olive oil and blend soup using an immersion blender, until smooth and creamy, about 2 to 3 minutes. Stir in chicken broth and brandy, return soup to a boil. Season with salt and pepper to taste.

Garnish with fresh basil, and drizzle with olive oil. Serve with grilled cheese. Makes roughly 4-6 servings.

Pasta Bolognese

2011-10-06T12:22:00.001-04:00

When the weather gets cooler, I always love a good, hearty pasta. This bolognese is super delicious and I knew Casey would appreciate a meaty sauce. The leftovers were wonderful, too, this sauce tastes great the second day. I served it with my favorite Alexia Garlic Bread and topped with plenty of fresh basil

Ingredients:

1/4 cup olive oil

3/4 cup grated carrots

1/2 large red onion, diced

1 lb ground beef

1 tbsp dried oregano

1 tbsp dried basil

1/2 tbsp red pepper flakes (optional)

3 oz tomato paste

3 garlic cloves, minced

1 cup red wine

1 tbsp Worcestershire sauce

1 28 oz can whole tomatoes. with juice

1/2 cup milk

Salt and pepper, to taste

Freshly grated Parmesan cheese, for garnish

Fresh basil, for garnish

Directions:

Heat olive oil in a dutch oven or large pot over medium heat. Add carrots and onions and cook for 2-3 minutes. Push the carrots and onions to the side, exposing the bottom of the pot. Place ground beef in the center. Cook for several minutes, gradually breaking down the ground beef and mixing it with the carrots and onions.

Add oregano, basil, and red pepper flakes. Stir to combine. Continue to cook until meat is browned and combined with the other ingredients. Make a well in the center of the pot and add tomato paste to the exposed bottom of the pot. Let the tomato paste heat for 1-2 minutes, add garlic, and stir to combine.

Make another well in the center and add the red wine, stir to combine. Add Worcestershire and canned tomatoes, stirring to combine. Pour in the milk, stir, cover and let simmer for at least 30 minutes and up to 2 hours.

Serve over pasta and top with fresh Parmesan cheese and basil.

Serves: 4

Adapted from The Pioneer Woman

Chicken Stuffed with Zucchini and Mozzarella

2011-10-04T16:34:00.001-04:00

I pretty much love chicken stuffed with anything, but I had never had a zucchini stuffing before. I loved it! The flavor is perfect with the chicken and a good way to use up the last of your summer squash. Plus, this makes for a guilt-free meal.

Ingredients:

1 tsp olive oil

4 cloves garlic, chopped

1 medium zucchini, shredded

1/4 cup + 2 tbsp Romano or Parmesan cheese
3 oz part skim shredded mozzarella

Salt and pepper, to taste

1.5 lb chicken breasts

1/2 cup Italian seasoned breadcrumbs

Juice of 1 lemon
1 tbsp olive oil

Olive oil non-stick spray

Directions:

Preheat the oven to 450. Lightly spray a baking dish with non-stick spray and set aside.

Wash and dry the chicken breasts. If you are working with large cutlets, butterfly them in half and then pound them down to an even thickness. Season with salt and pepper.

Heat 1 tsp of olive oil in a large skillet over medium-high heat. When hot, add the garlic and saute 1 minute or until golden. Add the zucchini, 1/4 cup Romano or Parmesan cheese, salt and pepper. Saute 3-5 minutes, stirring occasionally. Set aside to cool. Once cool, add the mozzarella cheese and combine gently.

Combine breadcrumbs and remaining 2 tbsp Romano or Parmesan cheese in a shallow bowl. In a second bowl, combine 1 tbsp of olive oil, lemon juice, and freshly ground pepper. Set aside

Place the prepared chicken on a working surface and spread the zucchini mixture on each cutlet. Loosely roll each one, keeping seam side down. Dip each roll in the lemon-oil mixture, then in the breadcrumb mixture. Place seam side down in prepared baking dish. Repeat with the remaining chicken. When finished, lightly spray the chicken with olive oil.

Bake 25-30 minutes, allow to cool slightly, and serve.

Servings: 8

Calories: 171.9

Adapted from: Skinny Taste

Grilled Indian Spiced Chicken with Tomato-Yogurt Sauce

2011-09-29T12:35:00.004-04:00

I cannot believe it has been well over a week since I last posted. I have been so busy with work and life that I haven't had time for things like grocery shopping or meal planning. But, things are beginning to calm down again. I have a couple leftover grilling posts from the end of the summer and then I cannot wait to get into fall foods like pumpkin bread and soups! We are also working on our upstairs bathroom renovation so I hope to have those before and after pictures up next month.

This is a delicious grilled chicken with a wonderful Indian tomato-yogurt sauce. Perfect for a fancy way to serve humdrum chicken over rice. The Indian flavors are warm and inviting mixed with the grilled chicken.

Ingredients:

Chicken

4 chicken breasts
1 1/2 tsp garam masala

Salt and pepper

Rice
1 1/2 cup brown rice

3 cups chicken broth

1 clove of garlic, minced

Sauce
1 tbsp olive oil
1/2 cup chopped onion

1 clove minced garlic

14 oz can crushed tomatoes

1 heaping tbsp garam masala

2/3 cup low-fat Greek yogurt
Salt and pepper, to taste

Cilantro, for garnish

Directions:

Make the rice by adding chicken broth, garlic, and rice to a pot and cooking according to the package directions.

Meanwhile, heat the grill to medium-high heat. Rub all sides of the chicken breasts with garam masala, salt and pepper. Grill the chicken on both sides until done. Transfer the cooked chicken from the grill to a plate and cover loosely with foil while you make the sauce.

To make the sauce, begin by heating the oil over medium heat and then add the onions. Saute for about 5 minutes until just beginning to brown. Add the garlic and stir, cooking for 1 minute longer. Reduce the heat to medium-low and add the tomatoes and garam masala. Stir occasionally until heated through. Add yogurt and remove from heat.

Serve the chicken over the rice and top with the sauce. Garnish with fresh cilantro.

Adapted from Confections of a Foodie Bride.

End of Summer Chili

2011-09-19T12:55:00.000-04:00

We've had a taste of fall for a few days here in DC. Normally I dread the end of summer, but this year I am really looking forward to everything I love about fall: sweaters, boots, pumpkin, soups, Halloween, the changing of the leaves.

I saw this recipe and new I had to make it to go along with the cooler weather. This is a perfect dish to transition from summer to fall and to use up any summer veggies you may have. Casey and I both loved this, it is full of veggies, has a wonderful flavor, and is a nice light version of traditional chili.

Ingredients:
1 lb hot chicken or turkey sausage, casings removed
1/2 cup olive oil
1 zucchini, diced
1 yellow squash, diced
2 garlic cloves, minced
1 red onion, diced
1 red bell pepper, diced
2-3 hot peppers (such as serranos), diced
4 medium tomatoes, diced
1 14.5 oz can diced tomatoes, with juice
1 14.5 oz can tomato sauce
1 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp oregano
1 tsp black pepper
1/2 tbsp dried basil
1 tsp salt
1 14.5 oz canned chickpeas, drained and rinsed
1 tbsp lemon juice
1 cup chopped cilantro
Shredded cheddar cheese
Sour cream

Directions:
In a large dutch oven, heat 1/2 cup olive oil over medium-high heat. Add onions, garlic, and peppers and saute for 2 minutes, stirring as needed. Add zucchini and squash, and continue to saute for about 6 minutes, or until vegetables are fork-tender. Add fresh tomatoes, canned tomatoes with juice, tomato sauce and spices, stirring to combine. Turn heat to medium-low and allow to simmer for 30 minutes.

Add chickpeas, lemon juice, and 1/2 cup cilantro and allow to simmer for an additional 10 minutes. While simmering, cook up the sausage in a skillet. Add the cooked sausage to the chili and cook together for 5 minutes.

Serve topped with additional cilantro, shredded cheese, and sour cream.

Adapted from The Lushers.

Baby Lauren

2011-09-14T18:45:00.000-04:00

Over the weekend I met up with Cathryn, Ryan and their beautiful baby, Lauren, for a photo session. Thankfully the rain stopped and it turned out to be a gorgeous day. Lauren was quite the trooper and did so well with her wardrobe changes. She is such a cutie! Here is a look at some of the shots from the day. I will be posting these and a few others over on my photography blog http://www.christinafreyphotography.com/ in the next couple weeks.

Grilled Italian Vegetables with Pasta

2011-09-08T10:38:00.000-04:00

This is a great pasta chock full of fresh summer veggies. Next time I will add some olives to give it another layer of flavor. We actually ended up liking this best with some fresh tomato sauce over it.

Ingredients:

1 (1 1/4-pound) eggplant, cut into 1/2-inch-thick slices

1 teaspoon salt, divided

3/4 pound zucchini, quartered lengthwise and cut into 1-inch-thick slices

1 red bell pepper, seeded and quartered

Cooking spray

4 plum tomatoes, halved

4 cups green onions (about 2 bunches), sliced into 3-inch strips

2 tablespoons extra-virgin olive oil

1 tablespoon lemon zest

1/2 cup thinly sliced fresh basil

6 cups hot cooked penne (about 12 ounces uncooked)

1/4 cup grated fresh Parmesan cheese

Directions:

(Optional step to remove some of the bitterness of the eggplant): place eggplant slices in a colander and sprinkle with 3/4 teaspoon salt; toss to coat. Cover and let stand 30 minutes. Rinse with cold water and drain well.

Prepare grill.

Place eggplant, zucchini, and bell pepper on grill rack coated with cooking spray. Grill 10 minutes, turning as needed. Add tomatoes and onions to the grill and cook all veggies and additional 5 minutes, turning often, until softened and slightly charred.

Remove veggies from grill and cut all into 1 inch pieces except for the tomatoes. Cut the tomatoes in half lengthwise.

In a large bowl, combine 1/4 teaspoon salt, oil, zest, and basil. Add the pasta, the veggies, and the cheese. Toss until well incorporated. Serve.

Servings: 6

Calories: 333

Adapted from Cooking Light.

Grilled Flank Steak and Vegetable Fajitas

2011-09-06T10:39:00.000-04:00

I love Tex-Mex and these grilled fajitas hit the spot! I love the chipotle flavored salsa that's used in the marinade and as a topping. We also topped our with some feta cheese, queso blanco would also be great.

Ingredients:

1/2 cup bottled chipotle salsa

2 tablespoons fresh lime juice

2 garlic cloves, minced

1 (1 pound) flank steak, trimmed

4 (1/4-inch-thick) slices red onion

1 red bell pepper, quartered and seeded

1 yellow bell pepper, quartered and seeded

Cooking spray

8 (7-inch) flour tortillas

1/4 cup bottled chipotle salsa, for serving

2 tablespoons minced fresh cilantro, for garnish

Directions:Combine the salsa, lime juice, and garlic in a large zip lock bag. Add the flank steak, making sure that it is well coated with the marinade. Seal and allow to marinate in the refrigerator for at least 4 hours or overnight, if possible, turning occasionally.

When ready to cook, prepare grill.

Remove the steak from the bag and discard marinade. Place the steak and the vegetables on a grill rack coated with cooking spray. Cook steak for 7 minutes on each side or until cooked to the temperature of your choice. Cook the vegetables until they are slightly soft and charred on the edges.

When the steak is done, remove from grill and allow to rest for 5 minutes. Cut the steak diagonally across the grain into thin slices. Cut the peppers into thin strips and the onion slices in halves.

Warm the tortillas on the grill. Divide the steak, peppers, and onions evenly among the tortillas. Top each serving with 1 tablespoon chipotle salsa and 1 1/2 teaspoons cilantro. Roll up tortillas and serve.

Servings: 4

Calories: 547

Adapted from Cooking Light.

Tandoori Chicken Burgers

2011-09-01T09:10:00.002-04:00

We really enjoyed this twist on the classic burger. I loved the Indian spices with the cool yogurt and cucumber and stuffed in a pita made it the perfect sandwich! I served these with homemade potato chips which I had never made before. Um, so.good. and highly addictive!

Ingredients:

Burgers

1 pound ground chicken

4 scallions, minced

3 tablespoons fresh ginger, minced or grated

2 tablespoons freshly squeezed lemon juice (from 1 lemon)

1 tablespoon paprika

2 teaspoons ground cumin

1/2 teaspoon ground cardamom

1/4 teaspoon cayenne pepper

1 1/2 teaspoons coarse salt

1/2 teaspoon ground pepper

2 whole-wheat pitas, cut in half crosswise

1 cucumber, halved lengthwise and thinly sliced on the diagonal

1/2 cup fresh cilantro sprigs

Yogurt Sauce

1/2 cup lowfat Greek yogurt

1/2 teaspoon cumin

Salt and pepper, to taste

Directions:

In a medium bowl, combine chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, salt and pepper. Set aside for flavors to meld, 10-30 minutes.

Using wet hands, form chicken mixture into 4 patties. Place patties on a plate and stick them in the freezer while you prepare the grill.

When ready to grill, remove patties from freezer, season with additional salt and pepper and grill until opaque throughout, 4-5 minutes per side.

While burgers are grilling, prepare yogurt sauce. Whisk together yogurt, cumin, salt and pepper. Place in fridge until ready to serve.

Warm the pitas in a microwave or toast on the grill. Place one patty into each of the pita pockets, top with cucumber, cilantro, and yogurt sauce.

Makes 4 servings.

Adapted from Martha Stewart.

Three Years!

2011-08-30T08:56:00.003-04:00

Wow, I can't believe it's been three years already! Three years since the best night of my life. It really was the perfect wedding. Being surrounded by friends and family and so much love really makes you know how lucky you are.

I haven't shared many wedding photos here so I thought I would take a look back and show you some. Photos by Ryan Estes.

The venue. Our wedding was in Lancaster, PA, Casey's home town.

You know we had to have Vermont maple syrup favors. The extras have come in handy. I like to keep one stashed in my purse when I go out for brunch.

Touching up my makeup.

Casey getting ready.

Our flowers were green cymbidium orchids. Love!

The ceremony was outside next to the Conestoga river. It rained the day before but the rain stayed away on our wedding day.

It's done! I love the joy on our faces here!

Our wonderful wedding party.

First dance. Casey totally bared with me to go to dancing lessons. Yes, I was that bride. Sorry, honey! All those years of ballet and I am pointing my toe!

Mmmmm..... cake....

My parents dancing!

Casey joined the band for a surprise song!

The send off! So much fun!

Happy Anniversary to my one and only. Love you most!

Grilled Chicken with Roasted Tomatoes

2011-08-25T10:59:00.000-04:00

The roasted tomato and caper mixture in this recipe is a perfect complement to grilled chicken. The recipe calls for chicken thighs but breasts would work equally as well. Top this off with a squeeze of lemon for a flavorful and healthy summer meal!

Ingredients:

Chicken

1 tablespoon lemon zest

2 tablespoons freshly squeezed lemon juice

1 teaspoon olive oil

2 garlic cloves, minced

8 skinless, boneless chicken thighs (about 1 1/2 pounds)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Cooking spray

Tomatoes

2 cups grape tomatoes

2 teaspoons olive oil

2 tablespoons chopped fresh parsley

1 teaspoon lemon zest

1 tablespoon freshly squeezed lemon juice

2 tablespoons capers

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

Directions:

Preheat oven to 425 and prepare the grill.

Combine the first 4 chicken ingredients in a large zip lock bag. Add the chicken, seal, and toss to coat. Allow to marinate in the refrigerator for 15 minutes, turning the bag occasionally.

While the chicken is marinating, prepare the tomatoes. Combine tomatoes and the olive oil in an 8-inch square baking dish, tossing gently to coat. Bake in a 425 degree oven for 18 minutes or until tomatoes are tender.

While the tomatoes are roasting, remove the chicken from the bag and discard marinade. Sprinkle chicken with salt and pepper. Place on grill rack coated with cooking spray and grill 5 minutes on each side or until thoroughly cooked.

When tomatoes are finished roasting, remove them from the oven and place in a medium bowl. Add parsley, lemon zest and juice, capers, salt and pepper and stir gently to combine.

When chicken is fully cooked, remove from grill and serve topped with the tomato mixture.

Servings: 4

Calories: 194

Adapted from Cooking Light.

Chocolate Chip Oatmeal Cookies

2011-08-23T10:57:00.000-04:00

I don't tend to bake a lot of cookies. Mainly because then I will find myself eating them. But, I recently had a craving for oatmeal chocolate chip cookies and people to eat up the majority of them. Winning! This recipe makes a ton so you will have plenty to share, even if you want to keep a few for yourself (and you really should). These are chewy and delicious!

Ingredients:

1 cup butter

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups flour

2 3/4 cups oatmeal

2 cups chocolate chips

Directions:

Cover a baking sheet with parchment paper and set aside. Preheat oven to 350.

Using a mixer, cream together the butter, brown sugar and granulated sugar. Add the eggs and vanilla and beat until light and fluffy. Add baking soda, baking powder, and salt and mix to combine. Add flour, oatmeal, and chocolate chips, and mix until just incorporated.

Take a spoonful of batter and roll into an inch thick ball (or smaller, if you prefer smaller cookies), place on prepared baking sheet. Repeat until baking sheet is full, being sure to leave a couple inches between each ball of cookie dough. Bake for 10-12 minutes. Cookies should be golden and crisp on the edges but slightly gooey in the center. Transfer cookies to a wire rack to cool completely.

Repeat with additional baking sheets (I think I did 3.5 batches total).

Adapted from Mel's Kitchen Cafe.

Texas Caviar

2011-08-19T09:44:00.000-04:00

Since I have lived in the DC area for the majority of my life, most people don't know that I was actually born in Southern Texas. I love Southwestern/Mexican food but I didn't live there long enough to give the real thing a try. Unless my mom blended up enchiladas and spoon fed them to me. Which is highly doubtful. Although, possibly yummy.

Anyway, this recipe is from my mom and I am posting it as a homage to my birth state. Also, it is highly delicious. I ate it all week long for lunch. You can eat it straight up as a side dish or serve it like a salsa with tortilla chips. It is super easy to make but is better made a day ahead so the flavors can blend over night.

Ingredients:

2 - 15 oz cans black-eyed peas (drained and rinsed well)

1/2 cup finely chopped onion

1 green pepper, diced

1 red pepper, diced

1 jalapeno pepper, seeded and diced (or leave the seeds in for extra heat)

1/2 cup chopped cilantro

2 cloves garlic, minced

1/2 cup olive oil

1/2 to 2/3 cup red wine vinegar

1/4 tsp. cayenne pepper

1/2 tsp. salt

1/2 tsp. black pepper

Directions:

Combine all ingredients in a large bowl and refrigerate overnight.