Fergie's Bites

Fergie's Garlic & Pea Orzo

2012-08-27T16:41:00.003-07:00

Ever need a side dish and pronto!!! This is the one! Done from start to finish in 15 minutes or less!!!

2 Cups Orzo

1 Tablespoons Butter

1 Tablespoon Olive oil
3 Garlic, Minced

3 Cups Chicken or Vegetable Stock

1/2 Bag Frozen Petite Peas

1 Cup Shredded Parm/Pec Cheese

Heat the oil and butter, add the orzo

Cook until lightly browned ...add the garlic...

add the stock and simmer covered until liquid is absorbed...

Once the liquid is absorbed add the peas and the cheese... turn the heat off...

Mix well and cover for at least 5 minutes...

Fergie's Whole Wheat Drowned Burritos

2012-08-27T16:30:00.001-07:00

I was going to make boring old beef and bean burritos and went here instead... Oh yeah, I said went there!!! Wait till you see this!

1 Pound Organic Ground Beef or Turkey

1/2 Link of Soyrizo or Chorizo

1/2 Onion, Large, Diced

1 Can Rotel Style Style Diced Tomatoes & Chiles

1 Teaspoon Lawry's Seasoning

1 Teaspoon Cumin

1 Teaspoon Oregano

1 Teaspoon Paprika

2 Tablespoons Olive Oil

2 Cups Refried Beans, Can or Homemade

1/2 Pound Munster Cheese, shredded or sliced

8 Whole Wheat Tortillas

2 Cups Enchilada Sauce, Can or Homemade

Heat the oil and add the meat, soyrizo, and onion...

I am excited that Target carries Natural Meats now... they are good and reasonably priced...

Add the seasoning salt and spices...

Add the Rotel and cook for another 3 minutes...

Set up your line and get ready to roll...

Add beans, and meat mixture...

Add the cheese and roll as tight as possible...

I could only fit 8 but you have enough mixture to make 8-10 ...

Cover with enchilada sauce and cheese...

Bake at 400 for 25-30 minutes...

Mmmmmm You have no idea how this taste...

Amazing dish...

Fergie's Turkey Breast Paprikash with Potatoes

2012-08-11T18:50:00.000-07:00

We were in the middle of a huge summer rain/thunderstorm and I decided (against my better judgement) to order my kids some pizza. I picked everything on the pizza, sides, and just as I was about to place the order... the power went out! Ha Ha Ha... it was a sign for me to take those fresh turkey breast out of the fridge and make something amazing!

2 Turkey Breast, cut into 4 pieces each

1 Onion, Sliced Thin

3 Tablespoons Olive Oil

2 Tablespoons Spanish Paprika

2 Tablespoons Smoked Paprika

2 Teaspoons Cumin

3 Cups Unsalted or Low Salt Chicken Stock

4-5 Garlic, Cloves

6-7 Small Potatoes, Peeled and Sliced

Salt & Pepper to Taste

Start with some fresh turkey breast ...

Cut into 3-4 pieces each ...

Salt & Pepper to taste...

Heat the oil and add the turkey...

Brown on both sides well...

Remember you are not cooking... only browning...

Add the sliced onion...

Add the spices...

Mix well ...

Add the stock and mix well...

I did not have fresh garlic so I used this little beauty my friend brought me from the UK...

I bought these at Trader Joes, they are nice and creamy... you can sub for sweet potatoes...

Peel and slice...

Add to pot, cover and simmer for 40-45 minutes.

Fergie's Thai Crunch Salad

2012-07-27T16:50:00.004-07:00

I don't like eating out much, but believe it or not one of my favorite restaurant dishes is the Thai Crunch Salad from CPK... I can eat that salad everyday!!! Did you know there are 1212 calories in a full salad?!?!?! THAT IS NUTS! My version has 396.6 !!!! Yep you read right!!!!

1 Napa Cabbage, Sliced Thin

1/2 Red Cabbage, Sliced Thin

2 Carrots, Shredded

1 Cup Edamame

1/2 Cup Roasted Peanuts

1/4 Cup Cilantro, Rough Chopped

4 Boneless, Skinless Chicken Thighs, Grilled and Chopped

1 Hass Avocado, Cubed

Dressing:

1/2 Cup Rice Wine Vinegar

1/2 Cup Olive Oil

3 Tablespoons Low Sodium Soy Sauce

3 Tablespoons Agave Nectar

2 Tablespoons Natural Peanut Butter

1 Tablespoons Asian Hot

1 Teaspoon Fresh Grated Ginger

Juice of 1 Lime

Slice the napa cabbage thinly...

Slice the red cabbage thinly...

Combine the 2 and rinse well...

Scrub the carrots, no need to peel...

Shred your carrots...

Rough chop your cilantro...

This is what you will need for the dressing...

Combine in bowl and whisk, or blend in the blender...

In a large bowl combine a couple of handfuls of the cabbage, a small handful of carrot, edamame, avocado, a sprinkle of cilantro, 1 chopped chicken thigh, some peanuts and 4 tablespoons of dressing.

Toss well, serve and eat.

Fergie's Zucchini & Garlic Risotto

2012-07-07T18:31:00.001-07:00

The name of this recipe says it all! Creamy, garlicy goodness! Wow your family at dinner tonight!

1 1/2 Cups Risotto Rice

3 Tablespoons Good Quality Butter (unsalted)

6 Cups of Chicken Stock

4-6 Garlic Cloves, Chopped

1 Cup Zucchini, Shredded

Pepper

Melt the butter in a large skillet and add the rice. Lightly brown...

Place the stock in a pot and bring to a boil...

Begin to add stock one ladle at a time...

Stir continuously until stock is absorbed... Continue at add stock one ladle at a time...

When you add the last ladle add the zucchini and pepper to taste...

Mix the zucchini in well, turn off the heat and cover...

Remove cover and mix again... You end up with a perfect, creamy, savory rice!!!

Fergie's Illegal Creamy Potatoes

2012-07-07T17:39:00.003-07:00

Ok... so this recipe is not for the faint of heart! Do Not look at this recipe if you are dieting in any capacity!!! This recipe is inspired by children's constant request for ... (and I will quote) ... " Something Creamy, Cheesy, and Plain Wonderful!!!"

5-6 Russet or Yukon Gold Potatoes

1 1/2 Cups Heavy Cream

1-1 1/2 Teaspoons Lawry's

1 Teaspoon Onion Powder

1/2 Teaspoon Ground Pepper

1/2 Teaspoon Chile Powder

1 1/2 Cups Cheese (I used Trader Joes Grated Swiss and Gruyere Cheese)

Slice potatoes the long way...

Cut into long strips...

Spray the casserole...

Layer the potatoes... Add the Lawry's, pepper, onion powder and chile powder...

Pour the cream over the top...

Sprinkle with cheese...

I bought this at Trader Joes...

Cover with foil... poke a few holes on foil... Bake at 400 for 35 minutes...

After 45 minutes take out of oven, uncover and put back in for another 15-20 minutes...

or until golden brown.

Fergie's No Bake Granola Bars

2012-06-14T22:05:00.003-07:00

Sick of spending money on granola bars that are full of sugar, preservatives and

no true nutritional value? I made these for my kids who all play sports and are always hungry.

Easy to make, super yummy and with way more goodness than store bought.

3 Cups Raw Oats

1 Cup Whole Grain Cereal (I used Cascadian Farm Whole Grain Squares), Hand Crumbled

1/2 Cut Raw Sunflower or Pumpkin Seeds

1/2 Cup Raw Sesame Seeds

1/2 Cup Raw Hemp Seeds

1 Package Graham Crackers, Hand Crumbled

1 Package Milk, Semi-Sweet or Carob Chips

1/2 Teaspoon Salt

4 oz. Organic Grass Fed Butter, Unsalted

1/2 Cup Coconut Nectar or Agave Nectar

1 Cup Raw Honey

1/2 Cup Almond Butter

1/2 Cup Peanut Butter

1 Tablespoon Vanilla

Start building all your dry ingredients...

This is the cereal I used...

Use your hands to crumble it up...

Combine the sunflower seeds...

And the sesame seeds in a dry pan and toast for just a couple of minutes...

Do not leave unattended they will burn!

They should only be lightly toasted...

Combine in the bowl...

Add the flaxseeds...

Add the crumble graham crackers...

Whenever you are going to measure a syrup or honey... spray your measuring cup

with cooking spray... It will make your life much easier...

Measure your butter, syrups, vanilla ...

Add the peanut butter and the almond butter... Simmer on low and whisk continuously

until smooth...

Don't forget your chips....

Remove the mixture from heat and add the honey... Allow to cool if you want the chocolate chips to stay whole... add when warm and it will melt the chips...

Add the mixture...

Using your hands get in there and mix well...

Spray a large casserole ...

Press down with your hands or spatula... Place in refrigerator for at least 30 minutes to firm...

Cut and enjoy!!!

They are amazing!!!!!

Fergie's Paleo Sweet Bites

2012-06-09T11:17:00.001-07:00

I am trying really hard but although I don't usually crave sweets, the moment you tell me I shouldn't have them ... I CRAVE THEM!!! I developed this recipe with a friend in mind... this is for you CF...

1/2 Cup Cranberries, Dried, & Unsweetened

1/2 Cup Raisins, Unsweetened, Natural

1/2 Teaspoon Vanilla

1/2 Cup Pecans

1/2 Cup Flaxseed Meal

1 Cup Coconut, Unsweetened

2-4 Tablespoons Water

Soak the cranberries and raisins for at least an hour... drain well and place with vanilla in food processor.

Process until almost smooth.

Add the remaining ingredients except the water. Pulse and slowly add water 1 tablespoon at a time

until you achieve a dough consistency. (You want to be able to shape into small rounds)

Shape using a 1 inch cookie scoop.

Keep refrigerated.

Fergie's Indian Beef Shank Stew

2012-05-27T13:40:00.000-07:00

I bought some shanks the other day (my favorite for cooking stews with) I was going to make the same ole stew I always make and decided to switch it up a bit, okay well maybe a lot. I am so glad I did...

4 Beek Shank Steaks

1 Whole White Onion

5-6 Garlic Cloves

3 Tablespoons Olive

1 Tablespoon of each of the following:

Chile Powder

Spanish Paprika

Turmeric

Garlic Powder

Cumin

1 Teaspoon of each of the following:

Black Pepper Corns

Fennel

Coriander

Caraway

Crushed Red Pepper

1 Whole Fennel Bulb, Sliced

1 Can Organic Garbanzo Beans

6-8 Carrots, Peeled & Sliced

Potatoes & Sweet Potatoes

10-12 Cups of Water

Start off by making your spice blend...

This will make more than you will need for this recipe but you can use as a seasoning

on chicken, fish, veggie dishes... just smell it !!!

Ground up in a spice blender...

I cannot wait for you to smell this!

Combine the onion, garlic and 3 Tablespoons of your Indian Seasoning...

Blend well...

Generously salt your shanks...

Heat the olive oil and sear the shanks well... you are not trying to fully cook the meat,

just searing it!

Once both sides are nice and brown...

Remove from pan...

Add the sliced fennel...

You may add a bit for oil if you need to ... cook until soft...

Add the onion, garlic and spice mix...

Cook for about 3-4 minutes...

This is the brand of garbanzo beans I used for this recipe...

Peel and slice your carrots (Jacob did it)

Add the water, carrots and garbanzo beans ...

Bring to a boil and lower heat to low... simmer for 45 minutes...

In the meantime peel and chop the potatoes and sweet potatoes...

Notice I did not put a quantity down... Because it's a starch you are welcome to add or omit...

Add the potatoes and sweet potatoes if you are going to use them and

simmer for another 30-35 minutes...

Fergie's Carrot, Basil & Arugula Pesto

2012-05-27T12:32:00.001-07:00

I pulled all these goodies out of the ground this morning... This pesto is fresh and so easy to make. This recipe makes plenty to eat now and freeze for later.

4 Cups Basil

2 Cups Arugula

1 Whole Garlic, Peeled

4 Carrots

1 Cup Parmesan Cheese, Grated

1 Teaspoon Salt

1 Teaspoon Pepper

1 1/2 Cups Extra Virgin Olive Oil

I always have parmesan cheese in the fridge that I like to grate as I need...

I use a food processor with the blade attachment ...

Since you will need a whole head of garlic...

Using a sharp knife I slice the top right off...

Makes separating the cloves a lot easier...

In the same food processor you used for the cheese (by the way no need to wash it) add the garlic...

The carrots... and process until fine...

Add the basil and the arugula... Process that as well...

Add the cheese salt and pepper....

Begin to process and slowly drizzle the oil...

This is the result...

Remember you NEVER cook pesto... you can add it to hot cooked pasta...

drizzle on cooked chicken or fish... mix it in mayo for amazing sandwiches...

I freeze pesto and use it whenever... defrost by setting on the counter or place in fridge overnight.

I use blue painters tape to label all my kitchen stuff... comes right off and does not leave a

sticky mess.

Fergie's Heirloom Tomato, Green Chile & Chicken Casserole

2012-05-25T14:27:00.000-07:00

My husband is working at the fire station and I wanted to take them a nice dinner. My husbands crew is all about homemade comfort food so I made this little beauty! I used all fresh ingredients but if you are in a hurry you can use canned products. When at all possible use fresh ingredients.

2 Cups Heirloom Tomatoes

1 Onion

2 Garlic Cloves

3-4 Cups Roasted and Peeled Green Chiles

2-3 Tablespoons Olive Oil

2 Tablespoons Powdered Chicken Bouillon

1 Teaspoon Oregano

2 Cups Refried Black Beans

12 Flour Tortillas
2 Roasted or Poached Chicken Breast

4 Cups Monterey Jack Cheese or Sharp White Cheddar

Heat the oil in a pan and add the tomatoes...

Onions and garlic...

Begin to slowly cook for about 10 minutes on low/med heat ...

They should begin to cook down but do not allow to burn...

You will end up with these beautiful smokey veggies...

Put the tomato mixture and the chile's in a blender... along with the oregano and the

chicken bouillon...

Blend until smooth...

Set up your station with the sauce, beans, chicken, tortillas and cheese...

In a large casserole pour some sauce at the bottom...

Arrange 6 of the tortillas at the bottom...

Layer 1/2 of the beans...

Sprinkle 1/2 the chicken... sauce... and cheese...

Start the second layer...doing the same as the first...

Sprinkle the top with plenty of cheese...

Cover loosely with foil...

Bake at 375 for 45 minutes... Raise the heat to 400 and bake for an additional 15 minutes uncovered...

I wish you could smell this!!!

Fergie's Pancetta, Chicken and Fire Roasted Tomato Pasta

2012-05-17T19:09:00.001-07:00

This is one of those "everything but the kitchen sink" experiments that turned out fabulous! Wait till you try it.

1 lb of Pasta, Cooked According to Boxed Instructions (save the water you cook it in)

1 lb Chicken White or Dark Meat, Skinless & Boneless
1/4 Pound Pancetta, Cut into Small Pieces
1 Fennel Bulb, Sliced Thin
2-4 Garlic Cloves, Chopped
1 Small Can Fire Roasted Diced Tomatoes

Heat the pan and add the pancetta and the chicken... (I snuck in some crushed red pepper for an extra kick) You will not need oil because the pancetta will take care of that!

One of my most favorite veggies!!! Beautiful! Slice it thin...

Add to the meat and cook down for about 3-5 minutes until the fennel is soft...

These are my favorite canned tomatoes.. I don't believe in buying tomatoes out of season

so I use organic canned. These fire roasted beauties are amazing...

See the beautiful crusties at the bottom of the pan? That is a thing of beauty! You want this!!!

Take 4 ladles of the hot pasta water...

Add to the pan and scrap the bottom of the pan to loosen up the yummies...

Add the tomatoes ...

Simmer for about 3-4 minutes...

Add the pasta... stir well

Top with your favorite cheese...

And enjoy!

Fergie's Braised Chicken Thighs w/ Fennel, Petitie Peas and Tarragon

2012-05-16T20:01:00.000-07:00

I was looking through a food magazine and saw a picture of a similar recipe... after a few tweaks and changes I made it my own and boy am I glad I did. It is so flavorful and savory... cannot wait for you guys to try it!!!

1 Whole Onion, Sliced

1 Fennel Bulb, Thinly Sliced

6-8 Chicken Thighs, Skinless or Not
3 Teaspoons Turmeric
2 Teaspoons Ground Coriander
2 Teaspoons Ground Fennel
1/2 Container Chicken Stock
2-3 Tablespoons of Fresh Tarragon
1 Bag of Petite Sweet Peas
Salt and Pepper to Taste

These are 2 of my favorite veggies to cook with...

Thinly slice the fennel and the onions...

Add to the hot oil and begin the caramelization process...

salt and pepper...

Cook on medium for 15-20 minutes... stirring often...

Add the chicken pieces...

Add the spices...

Add the chicken stock...

Bring to a boil and reduce heat... place the fresh tarragon on top, cover and cook for 25-30 minutes...

I know I have mentioned it before... there are just PERFECT!!!

Take the chicken off the heat and add the peas...

Fergie's Vermont White Cheddar Broccolini Mac & Cheese

2012-05-16T19:51:00.001-07:00

My son Jake is a huge fan of mac & cheese. I found a wonderful aged Vermont White Cheddar at Trader Joes and he begged me to make mac & cheese... coupled with some fresh picked broccolini... Mmmm Mmmm Mmmm !!

1 Pound of your Favorite Pasta... I used Ziti, Cooked According to Box Instructions

1 Stick Unsalted Butter

1 Small Onion, Minced

3-4 Garlic Cloves, Minced

1/2 Cup Unbleached Flour

4 Cups Milk, I used Fat Free

4 Cups Broccolini, Chopped

4 Cups Vermont White Cheddar, I used Trader Joes, Shredded

Salt and Pepper to Taste

Get all your ingredients ready while the pasta is cooking...

Gently melt the butter... do not let it brown...

Chop the onion, and garlic very very fine...

Add to the simmering butter ...

Cook on low to med for about 2 minutes...

Add the flour...

Cook the roux for about 1 minute...

Add the milk and whisk until thick and smooth...

Add the pepper... do not adjust the salt until after you add the cheese...

Have the cheese and whisk ready ...

Add the cheese a handful at a time... whisk in between...

Whisk into a smooth sauce...

Add the finely chopped broccolini...

Cook for about 1 minute on low heat...

Add the cooked pasta...

Mix and allow to sit for a couple of minutes before serving nice and hot...

Fergie's Kale, Spinach & Pancetta with Wild Brown Rice

2012-05-02T18:00:00.001-07:00

I have kale and spinach growing like weeds in my back yard!!! I came up with this dish and my family is currently mowing it down as I type. Simple, flavorful and best of all delicious!!!

1 Fennel Bulb, Thinly Sliced

4-5 Garlic Cloves, Chopped

8 Oz. Pancetta, Cut into small pieces

2 Tablespoons Olive Oil

8 Cups Kale, Washed, Dried and Chopped

8 Cups Spinach, Washed, Dried, and Chopped

1 Cup Trader Joe's Brown Rice Medley, Cooked according to instructions

Parmesan, Pecorino and or Romano

Slice the fennel thin...

Chop your garlic...

Chop the Pancetta ...

Heat the olive oil and add the garlic, fennel, and pancetta...

I went out to the garden to cut my kale and spinach.... Pretty Huh!!!

Wash and dry 8 cups of kale...

Wash and dry 8 cups of spinach...

Cook the pancetta, fennel, and garlic until caramelized... approximately 10-15 minutes on med/low...

Raise the heat and add the kale first... cook for about 2 minutes...

Add the spinach and cook another minute...

The kale and spinach will welt down and turn bright green...

Cook the rice according to the package instructions...

This rice medley is amazing!!!

In a large bowl combine the rice and veggie pancetta mix... Toss

Serve with a sprinkle of cheese...

Fergie's Baked Ziti

2012-04-21T21:34:00.000-07:00

This pasta dish will make everyone's head spin! It was the most hearty and tasty pasta dish I think I have every made... so many layer of texture and flavors! I cannot

wait for you guys to try this!

1 lb Ziti, Cooked and Drained

1 lb Ground Turkey

1 Whole Onion, Diced

3 Tablespoons Olive Oil

Salt & Pepper to Taste

1 Teaspoon Crushed Red Pepper

1 Container Sliced Mushrooms

1 Jar of Your Favorite Pasta

1/2 Pound Shredded Mozzarella

8 Cups Swiss Chard, Spinach, Kale or Beet Greens

1/2 Stick Butter

1/2 Cup Flour

2 Cups Milk

1/2 Cup Parmesan

Cook the pasta according to box instructions... drain and set aside...

Diced the onions...

Heat the pan, add the olive oil and the onions...

Add the Ground Turkey...

Add salt & pepper to taste...

Brown the turkey and add the mushrooms ... Set the meat mixture aside...

To make the white cheese sauce melt the butter... add the flour ...

Stir continuously for about 1-2 minutes...

Add the milk and whisk...

I love fresh parm!!!

Remove from heat and add the parmesan cheese...

Whisk until smooth and thick sauce develops...

In a large bowl combine the noodles and sauce...

Add the meat mixture...

I used Swiss Chard in this recipe...

I cut out stem piece and slice into long thin pieces....

Combine the swiss chard and cheese to the noodles and meat...

Allow to rest for the flavors to marry...

Add to a sprayed casserole...

Sprinkle with the remaining cheese...

Add the white sauce...

Spread over the top ...

Make a foil tent... Bake for 45 minutes in a 350 degree oven...

I mean really??? Look at this!!!

Fergie's Green Chicken Enchiladas

2012-04-21T12:33:00.000-07:00

I literally thought of this while driving home from work, called the house, had my husband defrost and start the poaching liquid for chicken, and had my son shred the cheese... these were made and in the oven within 20 minutes of me walking through the doors. the entire casserole was eaten, Fergie Kids were happy!!!

6-10 Tomatillos, Peeled and Rinsed
1 Small Onion
2 Tablespoons Powdered Chicken Bouillon
2 Chicken Breast
1 Package Frozen Spinach, Drained
1/2 Package Low Fat Cream Cheese
1 lb Pepper Jack Cheese, Shredded
1 Dozen Corn Tortillas
Vegetable Oil for Cooking

Peel and rinse your tomatillo ...

Add the tomatillo and onion to some water, bring to a boil and simmer for 10 minutes...

Poach the chicken, cool and shred...

In a large bowl combine the chicken, cream cheese, spinach and 1/2 the shredded cheese...

Combine well ...

In the blender mix the tomatillo, onion, and chicken bouillon... blend until smooth...

Put a little bit of oil in a pan or a skillet and heat the tortillas...

Add some of the mixture... and roll...

Begin placing your enchiladas...

Pour the blended sauce... sprinkle with remaining cheese...

Bake for 35 minutes... at 375...

Serve hot !!!

Fergie's Pan Fried Kale

2012-04-17T20:31:00.002-07:00

This is almost embarrassing to post it is so simple to make! Kale is such an amazing vegetable with ridiculous health benefits, which I believe is severely underused! PLEASE try this recipe. It is so delicious! One of my favorite things about Kale is it keeps it's texture... iso you don't end up with a mushy vegetable... Try it and see!!!

8 Cups of Kale, Stems Removed

3-4 Tablespoons Good Olive Oil, I used Temecula Olive Oil Garlic

Salt and Pepper to Taste (I used Garlic Salt and Pepper)

Heat the oil in a large pan.... Add the kale and reduce heat to medium...

Add the salt and pepper and sauté for about 3-5 minutes...

The Kale will turn this beautiful bright green when done!

Serve hot or allow to cool and toss with a vinaigrette ...

Cilantro Roasted Chicken

2012-04-17T19:34:00.004-07:00

I have tons of cilantro growing the garden.. I was roasting a chicken and incorporated some cilantro... I am glad I did... IT WAS GLORIOUS!

1 Roasting Chicken, Sliced down the middle on the breast side

1/2 Stick of Organic Butter

1 Cup Cilantro

5-8 Garlic

Salt and Pepper to Taste

Olive Oil

1 Onion, Sliced

Line the bottom of your pan with the sliced onions...

Wash and dry the cilantro...

Combine the butter, cilantro, garlic, salt and pepper in a food processor...

Lift the skin of the chicken and add half of the herbed butter in between the skin and the flesh of the chicken ... Rub the remaining butter all over and around the chicken... Drizzle with a bit of Olive Oil to get that browning effect... Bake in a 425 oven until the chicken breast reaches 160-165 degrees....

Fergie's Sweet Pepper Chicken Pasta

2012-04-05T16:42:00.003-07:00

I did not know what to make for dinner... I looked in the fridge and threw

this together... It was easy to make and so tasty... kids are

in heaven!

2 Containers of Sweet Baby Peppers

3 Carrots, Peeled & Cut

1 Onion, Sliced

4 Garlic Cloves

5 Tomatoes, Cubed

2 Chicken Breast

3 Tablespoons Olive Oil

Salt & Pepper

1 Box Thick Spaghetti

These are sweet baby bell peppers...

Combine all the veggies and toss with olive oil, salt & pepper...

Cover the pan with parchment paper... place the veggies on the pan

and place the chicken right on top...

Drizzle the chicken with olive oil, salt and pepper...

Place in a 400 degree oven for 35 minutes...

Mmmm ...

Remove the chicken and allow to cool...

Bring a pot of water to a boil and begin cooking a box of spaghetti...

Place the veggies and the juices in the blender... add

1/2 Teaspoon Salt

1 Teaspoon Oregano

1/2 Teaspoon Crushed Red Pepper

1 8-oz Can Crushed Tomatoes

Heat 1 Tablespoon of Olive Oil and simmer the sauce...

Shred the chicken...

Add to the sauce...

Add the drained spaghetti...

Toss together..

You know you want some Milly.....

Fergie's Pesto Pasta Salad

2012-04-04T17:33:00.001-07:00

Every time I make this pasta salad I get so many compliments and I can't help but to chuckle because it is so very easy to make... Wait till you try it! This makes a huge bowl ... enough to feed up to 15 people!

1 Box of Your Favorite Pasta

1 Small Bag of Shredded Carrots

1 Small Red Onion, Sliced Thin

2 Cups Spinach, Chopped into Thin Slices

1/2 Jar of Marinated Artichokes, Chopped

1 Cup Crushed Tomatoes

1/2 Bag Petite Sweet Peas

3/4 Cup Pesto

1/2 Cup Mayo

1 1/2 Cups Fat Free Greek Yogurt

1/4 Cup Dijon Mustard

1 Teaspoon Ground Pepper

1/2 Cup Rice Wine Vinegar

These are the artichokes I used...

I only use 1/2 a Jar but you can use the whole jar if you like artichokes...

Drain the liquid and chop...

Throw the noodles, onions, carrots, spinach, artichokes, tomatoes, and peas...

These are my favorite peas, sweet, crisp and so tasty!

I make my own pesto and freeze it... this is my homemade arugula pesto.

In a bowl I combine the yogurt, mayo, pesto, mustard, pepper and rice wine...

Whisk until smooth...

Combine all the ingredients, cover and allow to sit in the fridge for at least an hour before serving...

Fergie's Drowned Bean & Cheese Burritos

2012-04-04T08:26:00.000-07:00

I love having homemade enchilada sauce available all the time!!! If you ever try it you will never want to use canned again! This is one of my kids favorite dishes and it seriously takes 5 minutes to make!!!

6 Flour or Whole Wheat Tortillas

Homemade Refried Beans or Good Quality Canned Beans

1/2 Pound of Monterey Jack Cheese

Homemade Enchilada Sauce

Spread some beans on the flour tortillas ... sprinkle some cheese...

Roll and place in a small casserole...

Repeat with all 6 tortillas...

Mmmm Homemade Enchilada Sauce...

Smoother with as much or as little sauce as you would like...

Bake at 400 covered for 30 minutes... or you can Microwave it for 8 minutes

uncovered.

Sprinkle with extra cheese...

Gooey, Cheese, Spicy Goodness.... YOUR KIDS WILL LOVE THIS!!!!

Fergie's Nutter Butter Cheesecake

2012-03-25T23:29:00.001-07:00

How could you resist??? I know... I know... my blog is supposed to be about the healthier side of food... but really... Truth is I have a Firefighter Husband and 3 busy kids who could actually stand to eat this kind of stuff!!!

Crust:

1 Cup Crushed Nutter Butter Cookies

3 Tablespoons Unsalted Butter

1 Teaspoon Kosher Salt

4 Tablespoons Sugar

Filing:

3 Packages Low Fat Cream Cheese, Room Temperature

1 Cup Sugar

1/2 Teaspoon Kosher Salt

1 Tablespoons Vanilla

4 Eggs, Room Temperature

1 Cup Crushed Nutter Butter Cookies

Look at what I found at the 99 cent store....

Use low fat option... takes a smidgen of the guilt when you eat this dessert!!!

Combine the cream cheese, sugar, vanilla and salt...

Whip with hand blender until smooth and fluffy...

Add the room temperature eggs one at a time...

In the food processor combine 1 cup of Nutter Butter pieces, Sugar, Salt and Butter...

Pulse until combined...

Make sure you are using a spring form pan...

Press into the bottom of a an sprayed with vegetable spray...

Add the remaining crushed Nutter Butter pieces to the cheesecake filling...

Mix well...

Place the pan in a foil bed...

Pour the filling into the sprayed pan...

This picture shows exactly how you should set this up to bake...

place in the top rack f your oven...

Add boiling water in the casserole...

Bake at 325 for 30 minutes...

Bake at 350 for the remaining 30 minutes...

Remove from oven carefully!!!!

Allow to cool on counter for about 1 hour...

Transfer to refrigerator for at least 2 hours...

Rich... thick... Nutter Buttery... TRUE SWEET HEAVEN!!!

Fergie's Italian Onion Soup

2012-03-25T22:46:00.002-07:00

I really like French Onion Soup... there are really not too many places that make it the way I like it. My take on French Onion Soup is an Italian Twist using Italian Herbs and Cheeses...

6 White Onions, Sliced

5 Tablespoons Olive Oil

1 Teaspoon Kosher Salt

1 Teaspoon Pepper

1 Teaspoon Crushed Red Pepper

2 Teaspoons Italian Seasoning

1/2 Teaspoon Thyme

3 Tablespoons Balsamic Vinegar

(I used Temecula Olive Oil Pomegranate Balsamic)

8 Cups Beef Stock

5-6 Ounces Fontina/Swiss Cheese, Shredded

1/2 Loaf Italian Bread

Slice the 6 onions... I know it sounds like a lot but trust me... you will be cooking these babies

for 1 1/2 hours...

Heat the oil and add the salt, pepper, crushed red pepper, thyme and italian seasoning...

Add the vinegar

Start cooking your onions... keep the heat at the med/low...

You will be cooking these for 1 1/2 hours... Stir every 10 minutes...

This is what they should look like after 30 minutes...

45 Minutes...

1 Hour...

1 1/2 hours...

This is absolutely onion heaven!!!!

Add the beef broth and bring to a boil...

Shred the cheese and set aside...

Place 4 large ramekins on a sheet pan...

Rough cut the 1/2 loaf of bread...

Set up a neat little station so you can make your bowls....

Ladle the ramekin 1/2 way with onion soup...

Top with bread...

Generously cover with cheese...

Place sheet pan with soup in the oven under a hot broiler and set

timer for 3-4 minutes...

CHECK IT!!! Very easy to burn stuff under the broiler!!!

Cheesy, savory goodness....

Fergie's Saucy Braised Oxtails

2012-03-25T22:20:00.003-07:00

Oxtail...? Yes! My kids literally fight over the last one! This is a perfect rainy day, stick to your ribs kinda dish!

3-4 Pounds Oxtails
2 Tablespoons Paprika
1 Tablespoon Cumin
2 Teaspoons Oregano
1 Tablespoon Kosher Salt
1 Tablespoon Crushed Red Pepper
6-8 Garlic Cloves, Crushed
1/2 Cup Red Wine Vinegar
1/2 Cup Water
1/4 Cup Worcestershire Sauce
3 Tablespoons Concentrated Tomato Paste
6-8 Carrots, Peeled and Cut on the Dice
4-6 Yukon Gold Potatoes, Peeled and Cut into large Pieces

I used my pressure cooker... but you can make them on the stove top or use a CrockPot

Add the spices ...

Add the garlic...

Add the vinegar, water, tomato paste and worcestershire sauce

This is the tomato paste and vinegar I used...

Peel and chop your carrots... Set aside...

Peel and cut potatoes...Set the potatoes aside...

Set pressure cooker on high for 30 minutes...

Release pressure and add your vegetables...

Mix well and close... set the pressure cooker on 10 minutes...

This is what this dish should look like...

You have no idea how amazing this dish is!!!!!