Five Mouths to Feed

Starting Again; This Week's Plan

2011-08-21T15:51:00.000-07:00

One of my goals lately has been to get back into writing this blog. When I was doing it I really enjoyed taking pictures and writing about my cooking. I might do things a little differently this time around and I might not do an article every day or each one have a recipe. Even when I haven't been writing I still find myself coming back hear to get dinner ideas based on the things I have tried and really liked.

One thing I want to start doing is writing down my plans for the week. I already do this so that I can get my grocery list together for the week but I'd like to have a record for me and to share with you what my intentions are. So yesterday we went to the farmer's market and the grocery store and after all that shopping I want something easy for dinner so we had a chicken cordon bleu Stromboli. It was delicious. I can't wait to think of some more stromboli fillings. It's such an easy dinner and pleases the whole family. You just put your fillings on the pizza dough, roll it up and bake.

This week's plan:

	Sunday	Monday	Tuesday	Wednesday	Thursday	Friday
Breakfast	Waffles	French Toast Sticks w/ PB dipping sauce	Whole Wheat Toast with cream cheese and fruit	Banana Bread and Yogurt	Whole Grain pancakes with Fruit	Oatmeal or Cereal with Fruit
Lunch	--	Grilled ham and cheese; Tomato soup	Enchiladas	Pulled Pork	Pot Roast	Chicken Parm
Snack	--	Toddler Trail Mix	Red Pepper hummus and pita chips	Graham crackers and applesauce	String Cheese and crackers	Yogurt Pops
Dinner	Chile Burgers w/ Guacamole and Steak Fries	Chicken Enchiladas, Mexican Rice	Pulled Pork Sandwiches, Sweet Potato Fries	Pot Roast, Mashes Potatoes, Roasted Broccoli	Chicken Parmesan, Whole Wheat Spaghetti	Pork Schnitzel, Mushroom Spaetzle, Baked Apples

Note: Darren makes his incredible waffles on Sunday mornings so we're never really that hungry so we kind of graze throughout the day until dinner time. Also I don't get that inventive with lunch ideas because we tend to eat leftovers if there are any.

Sweet Mustard Pork Roast

2010-05-18T09:52:00.000-07:00

I found this blog recently when searching for new crockpot recipes. The funny thing is about two days after I found the blog, the writer was a guest on Rachael Ray. I've grown more in love with the idea of cooking dinner in the crockpot since my youngest was born. It seems like right at 5 o'clock when I'm ready to start cooking is when the baby wants to eat and my toddler wants attention. So crockpot days go by so much easier. I can throw things together during naps or breakfast and not have to worry about it much for the rest of the day.

Anyway, I've tried out a few of her recipes and they've been pretty good. My husband requested a pork roast when making our shopping list so I decided to try this Sweet Mustard Roast. It was yummy!!! I chose it because of our love of mustard but it actually tasted different than I expected. My family asked what barbecue sauce I had used because that's what it tasted like: really good barbecue sauce. Definitely a keeper. I think I'll try what she did and do a beef roast with this same recipe next time. I served this with mashed potatoes and roasted asparagus. Easy and delicious!

Recipe (Serves 4)

3 lbs beef or pork roast
1/3 c molasses
1/3 c Dijon mustard
1 t garlic powder
2 T apple cider vinegar

Put roast in slow cooker. Top with molasses, mustard, vinegar, and garlic powder. Turn meat in sauce to coat. Cook on low 6-8 hours or high for 4.

Chicken Tandoori

2010-05-12T15:00:00.000-07:00

Another issue of Food Network Magazine brought me another Indian dish that I was willing to try: Chicken Tandoori. It is most known for it's fiery red color and is usually cooked in a clay oven (tandoor.) The color comes from certain red chili powders and sometimes even food coloring. While mine was not as red as others the flavor was great and I think this is most important. This dinner was also another milestone for me because I cooked on the grill with no help for the first time. It's just something I've always left to my husband and I love my grill pan. But, with the summer approaching I decided it's time for me to get out there. I used boneless skinless chicken instead of the thighs recommended because that's what I prefer. The funny thing was I did not realize until I started dinner that we had purchased chicken tenderloins. There kind of a pain to cook on the grill as the pieces are so small. Oh well. It was still really good. I served it with Basmati rice, roasted green beans, and some fresh Naan bread (I meant to make some from scratch but forgot about it until it was time to start dinner, but hubby came through with some from the store). Husband happy, kids happy, mom happy.

Recipe (Serves 4)

2 1/2 lbs boneless skinless chicken
juice of 1 lemon
salt
1/2 c plus 2 T plain yogurt
1 T oil
1/2 red onion
3 cloves garlic
2 inch piece ginger, peeled
4 t tomato paste
2 t coriander
1 1/2 t cumin
1 3/4 t paprika
2 T cilantro, chopped

Preheat broiler or grill. Make shallow cuts in the chicken. Toss with lemon juice and 1 1/2 t salt.

In food processor, pulse 2 T yogurt, oil, onion, garlic, ginger, tomato paste, coriander, cumin, 1 1/2 t paprika and 1/2 t salt to make a paste. Toss the chicken in the paste and allow to marinate 15 minutes.

Combine remaining 1/2 c yogurt, 1/4 t paprika, cilantro, and a pinch of salt.

To cook either grill until slightly charred or broil in a foil lined pan until slightly charred about 5-6 min per side. Top the chicken with the yogurt sauce and serve with rice.

Beef and Broccoli Stir-Fry

2010-05-10T10:01:00.000-07:00

Stir-Fry is one of those dinners that is so great when I don't know what to make and want to throw something together quick. This dinner takes about as long as it does to cook the rice (18 minutes). Our family really likes Beef and Broccoli so this is my little take on that. I also added some red bell pepper because my daughter likes it so much. Simple, but satisfying.

Recipe (Serves 4)

1 lb stir-fry beef or sirloin sliced into thin bite-sized pieces
1 lb broccoli florets
1 red pepper, chopped
1 inch ginger, minced
1-2 cloves garlic, minced
1/4 c cornstarch
2 T hoisin sauce
2-3 T sherry
1/4 - 1/2 c soy sauce (I use the reduced-sodium)
oil

Combine the cornstarch and beef in a Ziploc bag and shake to coat. Combine hoisin, sherry, and soy sauce in a small bowl. Heat a little oil in a large non-stick skillet or wok over high heat. Add beef and stir-fry until browned. Add broccoli, red pepper, ginger and garlic, and continue to stir-fry a few minutes, until broccoli is desired texture (most people prefer crisp-tender; I usually go a little longer because we like it that way and it's easier for little kids to eat). Add sauce mixture and stir to coat and cook to desired thickness. Serve over rice.

Chicken Cacciatore

2010-05-04T09:14:00.000-07:00

This recipe has just about all of the things I love in a classic Italian pasta dinner. Except cheese, of course, although it is one recipe where I find I don't miss the cheese. It's just so good. My husband, always budget conscious, recently asked me why I don't ever buy chicken thighs instead of chicken breasts. I mainly don't buy them because of the additional fat versus breasts. I decided to try them with this recipe and I was not to thrilled. The fat and the texture just made me miss my chicken breasts. The dish was still very good but I will definitely do chicken breasts next time. Serve it over your favorite pasta (I like it with spaghetti). Delizioso!

Recipe (Serves 4 with leftovers)

2 - 2 1/2 lbs chicken (it will work with both bone-in and boneless)
salt and pepper
1/2 c flour
3 T olive oil
1 red bell pepper, chopped
1 onion, chopped
3 cloves garlic, finely chopped
3/4 c white wine
1 28 oz can diced tomatoes w/ juice
3/4 c chicken broth
1 1/2 t dried oregano
1/4 c chopped fresh basil

Season the chicken with about a teaspoon each of salt and pepper and then dredge in flour. Heat oil in a large saucepan over med-high heat. Saute chicken until brown, about 5 minutes a side. Don't crowd the pan, do it in batches. Transfer chicken to a plate and set aside. Add the bell pepper, onion, and garlic and saute 5 minutes. Season with salt and pepper and add the wine. Simmer to reduce by half and then add the tomatoes (with juice), broth, and oregano. Return chicken to the pan, bring to a simmer, and reduce to med-low. Simmer until chicken is cooked through (about 30 minutes for breasts and 50 minutes for thighs). At this point you can bring the sauce to a boil to thicken slightly. Top with basil and serve over spaghetti.

Bacon Mac and Cheese

2010-05-03T09:36:00.000-07:00

Here's the next in my series of mac and cheese recipe. I was looking for inspiration and noticed some recipes with bacon in them. I also decided to change up the cheese a little and did a combination of swiss and cheddar. It was definitely a good idea. When I went to make dinner I realized of all things I forgot to buy macaroni! I did have some pasta wheels in the pantry so I thought I'd try those. It was actually a good mistake because I loved how the cheese filled up the little holes in the pasta. Yum-o! We had this with breaded pork chops and some roasted green beans. It was a comfort food feast.

Recipe (4-6 plus leftovers)

1 lb macaroni or pasta wheels
4 slices thick-cut bacon, chopped
2 T butter
3 T flour
3 c milk
1/2 t dry mustard
salt and pepper
1/2 lb swiss cheese
1/2 lb cheddar, shredded and divided
3/4 c panko bread crumbs

Cook pasta according to package instructions. Preheat oven to 375.

In large skillet or saucepan add bacon and turn heat to med to med-high. Cook bacon until crisp and remove to paper towels. Remove most of the bacon grease and add butter and flour. Cook for 1-2 minutes and then whisk in milk and dry mustard. Cook, stirring often, until thickened and sauce just begins to bubble. Remove from heat and melt in swiss and 1 c cheddar. Combine with pasta. In a greased casserole dish pour in about half of the macaroni and cheese. Sprinkle about half of the remaining cheddar on top and then top with remaining macaroni, remaining cheddar and panko bread crumbs. Bake for 30-40 minutes until top is golden and sauce is bubbly.

Chicken Satay Stir-Fry

2010-05-02T11:15:00.000-07:00

This is one of those recipes that I can make that is guaranteed to make everyone happy. It is so good and quick and easy. I saw it on a 30 Minute Meal episode originally. It's a great family meal but also great for company. You can have everything chopped ahead of time and then quickly stir-fry it when it's time to eat. I leave out the snow peas because we're not big fans and I don't feel that it really adds anything to the dish. Also, she originally called for creamy peanut butter and then to add some chopped peanuts. I skip a step and just use crunchy peanut butter. The rice is also a great addition to this meal. You can use regular long-grain rice if you don't want to buy jasmine, but don't skip the orange zest. It really adds something.

IMPORTANT: because of the honey in the sauce, this recipe is not for kiddos under 1.

Recipe (Serves 4 plus leftovers)

Rice

3 3/4 c water
zest of 2 oranges
2 c jasmine rice

Stir-Fry

2 T oil
1 1/2 lb chicken breasts, cut into bite-size pieces
3 cloves garlic, minces
1 onion, sliced
1 red bell pepper, sliced
2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces

Sauce

4 T chunky peanut butter
3 T soy sauce
3 T honey
1-inch ginger root, peeled and minced
1 clove garlic, minced
1 t crushed red pepper flakes
1/2 orange, juiced

Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.

For stir-fry, heat a large nonstick skillet or wok over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over LOW heat, stirring the sauce until all ingredients are combined. Combine stir-fry and sauce and serve over jasmine rice.

Roasted Vegetable Meatloaf with Balsamic Glaze

2010-04-27T17:45:00.000-07:00

Another one of my quests lately is to find yummy meatloaf recipes. I never really liked meatloaf much until I tried this recipe. It made me realize that it can be pretty good with the right ingredients and flavors. This is a recipe I found from Bobby Flay and it was so worth the time I spent reading recipes and looking for the right one. It calls for the traditional mixture of ground beef, pork, and veal. First of all, our store never has ground veal and ground pork is pretty hard to find. I substituted a pound of pork sausage for the pork and veal. It worked perfectly. I think the key to good meatloaf is having vegetables in it to give it moisture. The kids scarfed this one up and, even though mine aren't too picky about their veggies, it's a good way to sneak them in there. Also, I don't think you can ever go wrong with a little balsamic. We had this with mashed potatoes and roasted broccoli. Definitely satisfying!

Recipe (Serves 6-8 - It's 2 whole pounds of meat!)

3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, minced
1/2 t red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 T fresh thyme or 1 t dried
1/4 cup chopped fresh parsley
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko bread crumbs
1/2 cup freshly grated Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar

Preheat oven to 425 degrees F.
Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

Chicken Tacos and Mexican Rice

2010-04-22T14:08:00.000-07:00

I've been missing Mexican food like crazy lately. Everything about it, the spicy, the beans, seems to make my baby unhappy. It is my husband's favorite cuisine and I've felt really bad it so I tried to make a milder Mexican dinner and left out the beans. Success! It was yummy: happy Mommy and happy baby! Anyway, I did the chicken in the slow cooker and it came out really good. I did the shells my self by frying corn tortillas in a little oil in a skillet. I like to fry them just a little so they're kind of in between the soft tortillas and the really hard tacos. Then I made my own little version of Mexican rice. Easy and delicious.

Recipe (serves 4 plus leftovers)

Chicken for tacos (would be great in burritos or for nachos, etc)

2 - 2.5 lb boneless skinless chicken breasts
16 oz container of fresh salsa
1 T chili powder

Note: the salsa is where you can really alter the spiciness.

Combine all ingredients in slow cooker and cook on high for 4-6 hours or low for 8 hours. Shred meat with 2 forks and serve.

Mexican Rice

1 T olive oil
1 c long-grain rice
1 cube (or 1 T) of tomato chicken bouillon (see below)
2 c water
2 cloves garlic, minced
1/2 onion, chopped
1 t cumin

In a medium saucepan, heat oil over medium heat. Add rice and cook, stirring, until brown (but not dark brown/black). When almost brown add the garlic. Next, add the bouillon and water (WATCH OUT: It will steam!!!) and the remaining ingredients. Stir well and cover, leaving a small air escape. Reduce heat to medium low. Cook UNDISTURBED for 20 minutes. When ready, the rice should be fluffy and the grains split open and dry, not saucy.

*The bouillon can be found in the Mexican food section of the grocery store. If for some reason you cannot find it you can substitute chicken bouillon (or just use chicken stock instead of the water) and add a tablespoon of tomato paste or a few tablespoons of tomato sauce.

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Chicken Picatta

2010-04-19T09:30:00.000-07:00

This is definitely a go-to meal when I don't know what to cook. It contains ingredients that I pretty much always have in the house (with the exception of capers, which I feel are optional in this recipe anyway.) It is one of my favorite Italian dishes and is delicious with pasta or rice. I like to make a simple white rice or pilaf with chicken stock and we had some roasted green beans. Yum!

Recipe (serves 4)

1 lb boneless, skinless chicken breasts
salt and pepper
flour, for dredging
6 T butter
olive oil
juice of 2 lemons
1/4 c white wine
1/4 c chicken stock
chopped fresh parsley
3 T capers (optional)

Place chicken pieces, one at a time, in a large Ziploc bag and pound until about 1/4 inch thick. Season with salt and pepper and dredge in flour, shaking off the excess. In a large skillet heat a couple tablespoons of olive oil and 2 T butter over med-high heat. Add a couple of pieces of chicken (DO NOT crowd the pan) and cook until browned, about 3-4 minutes per side. Remove to a plate. Add 2 more T of butter and a little more olive oil and cook remaining pieces of chicken. Remove chicken to plate. To skillet add wine and stock (you can use all stock if you wish) and lemon juice and capers, if using. Bring to a simmer scraping the bottom of the pan. Taste and season with salt and pepper as needed. Return chicken to pan and simmer for 5 minutes or so until chicken is cooked and warmed through. Remove chicken to plates and add 2 T butter to sauce and whisk until melted. Serve sauce over chicken and garnish with chopped parsley.

Spaghetti & Meatballs

2010-04-15T16:54:00.000-07:00

There is nothing better than being able to have a yummy, satisfying home-cooked meal without having to do much cooking. Don't get me wrong, I love to cook. It really helps me relax and de-stress (that is, when I don't have children hanging on my leg.) But, there are some days when it's just no that easy, whether it be sickness, errands, or just a long weekend. This is why I love meals that freeze well. Spaghetti sauce is one of those things that just taste better the second time. I've found most people agree on this one. I will also freeze meatballs, BUT I do not cook them first. I do not like the taste of frozen pre-cooked meatballs. To freeze them, put them on a baking sheet and freeze until firm and then you can place them in a Ziploc bag. I also portion my sauce into Ziplocs and they can be laid flat in the freezer. So, here's my take on the classic family spaghetti dinner.

Recipe (Serves 6-8, or 4 with leftovers)

Sauce

2 T olive oil
1 onion, chopped
3-4 cloves garlic, chopped
1/2 t salt
1/2 t basil
1/2 t oregano
pepper
2, 28-oz cans whole tomatoes(broken up with hands) or crushed tomatoes
1 28-oz can tomato sauce
2 c dry white wine
1 t sugar

Meatballs

1 lb ground beef
1 egg
1/2 onion, chopped
1-2 cloves garlic, minced
1/2 t oregano
1/2 t basil
1/2 T flat-leaf parsley, finely chopped
1/4 t pepper
1/2 t salt
2 t mustard
1 t ketchup
about 1/2 c bread crumbs
about 1/4 c Parmesan

For sauce, heat olive oil in a large pot over med-high heat. Add onions, garlic, basil, oregano, salt and pepper and cook until soft, about 5 minutes. Add wine, tomatoes, tomato sauce, and sugar. Bring to a simmer, reduce to med-low and simmer at least one hour, stirring occasionally.

For meatballs, combine all ingredients in a a large bowl and mix until combined. Dampen hands with a little water to prevent sticking and shape meat mixture into 1-inch balls. Drop balls into simmering spaghetti sauce and cook, undisturbed, until meatballs float to the top and are cooked through (about 15 minutes).

Serve over spaghetti (love the whole-wheat) cooked to al dente and top with freshly grated Parmigiano Reggiano.

Chicken Korma

2010-04-14T14:16:00.000-07:00

My husband LOVES Indian Food! My experience with it has not been so great. I like spicy food, but every time I've tried Indian food it was so spicy I couldn't taste anything. The fact that I don't really like curry probably doesn't help either. So one day I was looking in my Food Network magazine and I saw this recipe for Chicken Korma. I had never heard of it but it looked really good. I asked my husband if he'd hear of it and he said "yeah, it's Indian." So I decided to try it seeing as it does not have curry and I could adjust the spice to my liking. It was really good. I think it will definitely become part of our regular rotation. The recipe calls for ground chicken so I just took some boneless skinless chicken breasts that I had and pulsed them in the Cuisinart. I served the Chicken Korma with some fresh toasted whole-wheat pitas. I think next time I will try to make some homemade naan bread. For sides I served roasted garlic couscous and roasted broccoli (I was going to do an Indian cauliflower dish but the market was out of cauliflower!) All in all, this dinner was easy, healthy, the kids loved it, and it was better than most take-out. Score!

Recipe (Serves 4)

1 large red onion, 1/2 chopped, 1/2 sliced
1 1 inch piece ginger, thinly sliced
2 cloves garlic
1/2 t coriander
1 t cumin
salt
1/4 oil, plus some to toast pitas
3/4 lb ground chicken
1/4 plain yogurt, plus some for garnish
1/4 frozen peas, thawed (We're not a pea-eating family so I left these out)
1/4 c chopped cilantro, plus some for garnish
chopped cashews, for garnish

Puree the chopped onion, ginger, garlic, coriander, cumin, 1/2 salt, and 1/2 c water in food processor to form a paste. (Note: I think I will use less water next time. Maybe my onion was extra juicy but this seemed like a lot of water and it took extra long to cook)

Heat the oil in skillet over med-high heat. Add sliced onion and cook 4-5 minutes. And the spice paste and cook 8-10 minutes until slightly dry (As I said mine was quite liquidy and took longer than this to cook). Add the chicken and cook, breaking it up, until opaque. Mix the yogurt with 1/4 c water, add to skillet and simmer over med-low heat 2-3 minutes. Add peas and cilantro, and season with salt to taste.

Heat another skillet over high heat. Brush pitas with oil and season with salt. Toast in skillet about 1 minute on each side. Serve the chicken mixture in the pitas and top with yogurt, cilantro, and cashews. (You can also serve with hot sauce so that individuals can make it spicier to their taste)

Green Eggs and Ham

2010-04-13T09:50:00.000-07:00

I'm back! It's been a crazy week with colds and cranky babies and what not. But, I think things are looking up. Anyway, there is always food to be cooked and blogged about.

I wanted to do something clever for April Fool's Day. At first I thought of making a "surreal" kind of dish - something that looks like something else. I looked for recipes on the Internet, found a lot of meatloaf cakes, and nothing seemed really appetizing to me. This led me to think of coloring food to make it look different and then it hit me. Green Eggs and Ham! I could always dye some fried eggs but that didn't seem exciting enough. I've had eggs with pesto before that I loved so I decided to go that route. They were yummy! I made a pesto with spinach and also sauteed some spinach and ham with the eggs. Served them along side some home fries and homemade biscuits (my son and I decided make them spring themed by using a butterfly cookie cutter.) In my opinion, you can have a meal like this anytime of day because it's just so good.

Recipe (serves 4)

pesto (I made homemade with spinach, garlic, Parmesan, and olive oil)
butter
8 eggs, beaten
A couple of large handfuls of fresh spinach
1 c ham, diced (I just cut up some deli ham)
3-4 green onions, sliced

In a large skillet over medium heat, melt a couple of tablespoons of butter. Add spinach, ham, and scallions and saute for 2-3 minutes. Add eggs, stir, and allow to cook until they begin to set. Add 1/4 c or so of pesto and stir until eggs are cooked. Season with salt and pepper.

Italian Mac-n-Cheese

2010-04-06T10:07:00.000-07:00

The next in my series of mac and cheese recipes, I've yet to find someone who doesn't love this when they try it. It is sooo yummy! It satisfies so many cravings: cravings for mac and cheese, comfort food, Italian food. The best part - it's a 30 minute meal! Everything is cooked before hand and all you need to do is pop it under the broiler to brown it. Another great thing about this recipe is that it freezes very well. You should definitely make a double batch and pop one in the freezer. This was one of the recipes I froze during my last pregnancy so that we had home cooked meals when the baby came home. It was delicious and might taste even better than the first day. I have to thank Rachael Ray for yet another yummy but quick and easy meal.

Recipe (4 servings plus leftovers - Recipe doubles well for a crowd)

Notes: First of all I've doubled the ingredients for the sauce because I found the original too dry for that much pasta. Also, we leave out the mushrooms but feel free to include them.

1 lb ziti, rigatoni, or penne rigate
1 lb Italian bulk sausage (or links removed from casings)
2 T olive oil
2 T butter
3-4 cloves garlic, chopped
12 crimini mushrooms (baby bellas), sliced [optional]
salt and pepper
4 T flour
2 c chicken stock
2 c heavy cream
2, bags (8-10 oz) Italian shredded cheese
1 can diced tomatoes, drained
1/2 c Parmesan

Cook pasta to al dente, according to package instructions. Preheat broiler
In large saucepan over med to med-high heat, brown and crumble sausage. Drain sausage on paper towels and set aside. Return pan to heat and add olive oil, butter, garlic, and mushrooms (if using). Saute until mushrooms are lightly golden, about 5 minutes. Add flour and cook a couple minutes then whisk in stock and then cream. Bring to a boil and then stir in all but 1/2 c of Italian cheese. Add tomatoes, bring to a boil, and remove from heat. Adjust seasonings if needed. Combine sauce with pasta and sausage and pour into casserole dish.
Top with remaining cheese and parmesan and place under broiler until browned.

Freezing instructions: I froze this in a disposable foil pan wrapped in plastic wrap and then foil. To cook, I first thawed it in the refrigerator over night. Then I cooked it in a preheated 375 oven at least 40 minutes until bubbly and brown on top.

Shepherd's Pie

2010-04-05T09:24:00.000-07:00

Shepherd's Pie has always been a favorite in my family. I loved it growing up and now we love it in our family. I think it's a great family recipe because you can put what your family likes in it. I've made a lot of versions of this dish. The original dish is made with lamb but we often use ground beef. I've also made it with ground turkey and topped it with mashed sweet potatoes. This dish is also a great way to use leftover meat. Some of our favorite shepherd's pie has been made with leftover roast pork loin. This recipe is the basic one I use when we have shepherd's pie, but feel free to change it up. Use whatever veggies your family likes. This time I added some carrot and it was yummy!

Recipe (Serves 4-6)

olive oil
1 onion, diced
1 stalk celery, diced
2 carrots, diced
salt and pepper
1 lb ground beef
1 T tomato paste
2 T flour
1 1/2 c beef stock (with pork or ground turkey I would use chicken stock)
1 bag frozen corn
1 recipe Mashed Potatoes (from about 2 lb potatoes)

Preheat oven to 375.
In a large skillet over medium heat, heat a couple tablespoons of olive oil. Add onion, celery, and carrot, and saute until just tender. Season with salt and pepper. Move veggies to the side of the pan, raise heat to med-high and add ground beef. Brown meat, breaking up with wooden spoon. Add tomato paste and cook for an additional minute. Sprinkle over flour and cook 1-2 minutes more. Slowly add beef stock and cook until thickened. Taste and season with salt and pepper as needed. Pour beef and gravy mixture in a casserole dish. Top with corn and then spread on mashed potatoes. At this point you can also top the potatoes with shredded cheese. Bake in oven for 35-45 minutes until potatoes are golden brown on top.

Fried Rice and Stir-Fry

2010-04-02T10:23:00.000-07:00

One of my recent issues of Food Network Magazine had this really cool article on Stir Fries. It's a mix and match type thing where you pick your protein, veggies, and sauce. I chose to do Sweet and Sour Chicken. It was pretty good but not amazing. Maybe my family thinks different but I don't remember too many "mmm" sounds at the table that night. I personally think I've made better stir-fries. I just feel like something was missing. Anyway I also made fried rice which is always a hit around here. It's actually quite easy and you can't put pretty much anything you want in it.

Recipe (Serves 4-6)

3 c cooked long grain rice
vegetable oil
2 eggs, beaten
3-4 scallions, sliced
1 clove garlic, minced
1 carrot, minced
1 t minced ginger
2 T soy sauce
Also may add: mushrooms, peas, meat, red pepper flakes

Heat 1 T oil over med-high heat in a wok or large skillet. Add eggs and allow to form a large pancake. Cook until set and put on cutting board to cool. When cooled chop into pieces. I love using my bench scraper for this. Raise heat to high and add 2 T oil to skillet. Stir-fry
scallions and carrot for 1-2 minutes. Add garlic and ginger and stir-fry another minute. Add rice and soy sauce and stir-fry a few minutes. Then add chopped egg and any additional ingredients and cook until heated.

Spring Shells and Cheese

2010-04-01T10:25:00.000-07:00

As promised here is another macaroni and cheese recipe. This was one of five recipes included in an article about mac and cheese in Food Network Magazine. It's also where I got the recipe for Buffalo Chicken Macaroni and Cheese. I like dishes like this one with the veggies in it. It's one less thing to worry about when making dinner. This was pretty yummy and pretty easy. The flavor reminded me of a vegetable lasagna. The only problem for me was when I shredded the zucchini in my Cuisinart and then couldn't get the lid off. My zucchini was stuck until my husband could get home and work his handyman magic on it. We ended up having to wait till the next day for our mac and cheese. Anyway, it was worth the wait and it went great with some grilled pork chops that I had marinated (for over a day at that point) in McCormick Grill Mates Garlic Herb & Wine marinade. The whole family loved it and, even though my kids are pretty good with their veggies, this was a great way to get some in them.

Recipe (Serves 6-8)

2 lbs zucchini
1 stick unsalted butter
1/4 c flour
1/2 t nutmeg
Pinch of cayenne pepper
salt and pepper
6 cups whole milk
4 sprigs fresh thyme
3 bay leaves
Grated zest of 1/2 lemon
1 pound medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten
4 oz parmesan cheese, grated (about 1 cup)
4 oz gruyere cheese, grated (about 1 1/4 cups) (I used aged swiss)
4 oz baby spinach

Grate zucchini, toss with 1 T salt and place into a colander. Allow to drain for 15 minutes and then squeeze out the excess liquid (This step is important - I don't think I did this enough and my dish ended up more liquidy than I would have liked).

Melt 4 T butter in a large saucepan over medium heat. Add flour, nutmeg, cayenne, and salt and pepper to taste. Cook, stirring, about 3 minutes. Slowly whisk in milk and add thyme, bay leaves and lemon zest. Bring to a boil, reduce heat, and simmer to thicken, about 25 minutes. Preheat oven to 425. Cook pasta shells to al dente according to package instructions. Add to sauce.

Melt 4 T butter in a skillet over medium heat. Add shallots and saute until translucent, about 3 minutes. Add zucchini and cook until tender, about 4 minutes. Add zucchini and egg yolks to pasta mixture. Reserve about 3 T of each cheese and add the rest to the pasta along with the spinach and stir to combine. Transfer to a baking dish, top with reserved cheese and bake about 25-30 minutes, until browned on top. Let rest about 10 minutes and serve.

Turkey Chili with White Beans

2010-03-31T10:24:00.000-07:00

You can't get much more comforting than a bowl of chili. Add some cornbread and it just gets that much better. Unfortunately the cornbread gets put on hold when you realize your kids have drank all the milk. So what do you do with 2 sticks of butter that you have already melted? Make some chocolate chip cookies! So it all works out. Anyway, I love trying out new chili recipes. I'm a fan of regular old ground beef chili. I also make a turkey chili without tomatoes. I even like to make a white chicken chili. I was searching for a recipe the other day because I wanted something to make with some ground turkey. I thought of chili but I wanted to do something new. I found this recipe from Bon Appetit and was intrigued by the use of cinnamon and cocoa. I'm so glad I tried this recipe. It was really tasty. The cilantro on top is a must. It adds a flavor that you can't get from anything else. The only change I made to the recipe was to use half the amount of chili powder because spicy foods are not agreeing with my nursing infant. It still had a wonderful flavor.

Recipe (Serves 4 plus leftovers)

1 T olive oil
2 medium onions, chopped (I used 1 large)
1 1/2 t dried oregano
1 1/2 t ground cumin
1 1/2 lbs ground turkey
1/4 cup chili powder (I used 2 T)
2 bay leaves
1 T unsweetened cocoa powder
1 1/2 t salt
1/4 t ground cinnamon
1 (28 oz) can whole tomatoes
3 cups beef stock
1 (8 oz) can tomato sauce
3 (15 oz) cans white beans, rinsed, drained (I used cannelini beans)
Chopped red onion
Chopped fresh cilantro
sour cream or plain yogurt

Heat oil in large pot over medium heat. Saute onions until tender, about 10 minutes. Add oregano and cumin and cook for 1 minute.
Increase heat to medium high , add turkey, and cook until no longer pink. Add chili powder, bay leaves, cocoa powder, salt, and cinnamon. Add tomatoes and break up with spoon. Add stock and tomato sauce and bring to a boil. Reduce heat and simmer 45 minutes, stirring occasionally. Add beans and simmer 10 minutes. Remove bay leaves. Ladle chili into bowls and serve with cilantro, sour cream, and onion.

Chicken Parmesan

2010-03-30T20:43:00.000-07:00

This a recipe is a perfect example of why I need to keep a running list of the things I make. It is one of my favorite recipes, but I always forget about it when I'm making my grocery list for the week. It's really simple, yet delicious and you can make it with common ingredients you might already have in the house. I boosted the healthfulness of the meal by serving it over whole wheat pasta. Our family loved it and I think it will become our regular spaghetti.

Recipe (Serves 4-6)

Marinara Sauce
olive oil
2 cloves garlic, chopped
1 onion, chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 t basil
salt and pepper
1 bay leaf
1 can (28 oz) crushed tomatoes

Chicken
1 lb boneless skinless chicken breasts, pounded to 1/2 inch thick
1/2 c flour
2 eggs, beaten
1 c bread crumbs (either Italian-style or plain seasoned with Italian seasoning)
1/2 c Parmigiano Reggiano

8 oz mozzarella, grated or shredded
1 lb spaghetti or pasta of choice
2 T butter
Parmigiano Reggiano

Heat 2 T olive oil saucepan over medium high heat. Add onions and garlic and saute until translucent. Add celery and carrot and season with salt and pepper. Cook until vegetable are soft, about 10 minutes. Add tomatoes, bay leaf, and basil. Bring to a simmer, reduce heat to low, and simmer about an hour. Taste and season with salt and pepper.

Meanwhile, set up a breading station for chicken: 1 dish with flour, 1 with beaten eggs, and 1 with breadcrumbs mixed with 1/4 - 1/2 c parmesan. (It is easiest to get all of the breading done before you think about cooking the chicken). Dip chicken pieces in flour, then egg, and then breadcrumbs. Heat 3-4 T olive oil in a large skillet over medium high heat. Fry chicken pieces about 4 minutes on each side
until golden brown. (Don't crowd the pan - You may have to do this in batches!)

Preheat oven to 400. Layer chicken cutlets in baking pan. Ladle marinara sauce over top and then sprinkle with mozzarella cheese and some parmesan if you wish. Bake for 15-20 minutes until cheese is bubbly.

Cook spaghetti to al dente according to package instructions. Toss with butter and some freshly grated parmesan. Serve chicken over pasta.

Hearty Tomato Soup and Rueben Sandwiches

2010-03-25T17:43:00.000-07:00

So what do you do when St. Patrick's Day is come and gone and you have 2 or 3 pounds of corned beef leftover? Sandwiches! I love sandwiches. I think I always have, but I definitely think that my mom owning a deli when I was growing up helped. She still to this day makes the best sandwiches I've had. You could have all of the same ingredients but there is something that she does that makes them better. Anyway, one of my favorite sandwiches is the Rueben. Maybe it's the German in me. The swiss cheese. The sauerkraut. Yum! As I was planning my meals for this week I thought we've got to have a great soup to go with this sandwiches. Something comforting... Like tomato soup. You can never go wrong with tomato soup. I found this recipe by Giada De Laurentiis. Both my husband and I agree that this is the best tomato soup we've ever had. Like the name says, it's very hearty and also healthy. It's full of veggies and cannelini beans that all get pureed into a wonderful thick and creamy texture. Best of all it's topped of with a lemon and rosemary creme fraiche. Delicious! (It does have a kick to it. Next time I'll halve the amount of red pepper flakes to make it more family-and-nursing-baby-friendly.)

Recipe (4 servings - we also had leftovers)

2 T butter
1 onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
1 15-oz can cannellini (white) beans, drained and rinsed
1 28-oz can crushed tomatoes
3 cups chicken broth
1 bay leaf
1/2 t red pepper flakes
1 sprig of rosemary, plus 1 teaspoon, minced
3/4 t salt
1/2 t black pepper
2/3 cup creme fraiche (you can also use sour cream)
Zest of one lemon

In a large pot, melt butter over med-high heat. Add onions, carrots, and garlic and cook until tender, about 4 minutes. Add beans, tomatoes, chicken broth, bay leaf, red pepper flakes and 1 t rosemary. Bring to a boil, reduce heat to low, cover and simmer 30 minutes. Puree soup by either using an immersion blender or doing it in batches in a regular blender. Season with salt and pepper. Add remaining rosemary and lemon zest to creme fraiche and serve on top of soup.

Rueben Recipe

corned beef
swiss cheese
sauerkraut, warmed
light or dark rye bread
russian dressing (you can make your own with a mixture of mayo/sour cream, ketchup, and relish)

You can do this two ways.

1. In microwave, heat corned beef and swiss till meat is warmed through and cheese is melted. Place on a slice bread and top with sauerkraut, dressing and other slice of bread.

2. Grilled: Assemble sandwich with bread, corned beef, swiss, sauerkraut, and dressing. Butter on both sides and grill as you would a grilled cheese.

You can also do this with pastrami instead of corned beef. It's known as a Rachael.

Buffalo-Chicken Macaroni and Cheese

2010-03-24T20:08:00.000-07:00

When I was writing my Fried Chicken post, I mentioned my constant quest for yummy mac and cheese recipes. I think I laughed out loud when later that day I opened my new Food Network Magazine (April 2010) and saw that there was an article on just that. When I turned to the recipes and saw this one I knew right away I had to make it. I like buffalo chicken dishes occasionally, but my husband and son LOVE them. I discovered that even my 22 month old daughter does too. She devoured this buffalo chicken dip that I made for Superbowl this year. Anyway, I thought this sounded pretty good. Well, it was delicious! The sour cream gave an incredible texture and left me thinking that I need to be putting sour cream in all of my mac and cheese. One thing I left out was the blue cheese on top. We are just not huge fans and honestly I don't fell like it was missed. The original recipe calls for using a store-bought rotisserie chicken but I just poached some chicken breasts instead. Be careful with this one. You're going to want to eat it all. (Look for more mac-and-cheese recipes to come - I think it will be a series)

Recipe (Serves 6 -8)

7 T butter, plus extra to butter dish
salt
1 lb macaroni
1 onion, finely chopped
2 stalks celery, finely chopped
3 c shredded chicken (I used about 1 1/2 lb chicken tenderloins, poached*)
2 cloves garlic, minced
3/4 c hot sauce (I used Frank's)
2 T flour
2 t dry mustard (I like Coleman's)
2 1/2 c half-and-half
1 lb sharp cheddar cheese, cut into cubes
8 oz pepper jack cheese, shredded
2/3 c sour cream
1 cup panko breadcrumbs
1/2 c crumbled blue cheese (Optional)

Preheat oven to 350. Butter a large baking dish. Cook pasta according to package instructions, to al dente. Melt 3 T butter in large skillet over medium heat. Add onion and celery and cook about 5 min until soft. Stir in shredded chicken and garlic. Cook 2 more minutes and stir in 1/2 c hot sauce. Simmer an additional minute to thicken. Melt 2 T butter in saucepan over medium heat. Whisk in flour and mustard, then half-and-half and the remaining 1/4 c hot sauce. Whisk until thick, about 2 minutes. Whisk in cheddar, pepper jack cheese, ans sour cream until smooth.

Spread half of the macaroni in the baking dish. Top with the chicken mixture and then the remaining macaroni. Pour the cheese sauce and top and smooth evenly. Melt the remaining 2 T butter and stir with the panko and blue cheese and sprinkle over macaroni. Bake 30-40 minutes until bubbly.

*To Poach Chicken Breasts: I learned this fool-proof way to poach chicken breasts. Place any amount of boneless skinless chicken breasts in a saucepan. Add enough water to cover the chicken by about a half inch. Bring to a boil, uncovered, over med-high heat. Cover the saucepan, turn off the heat, and let sit for 20 minutes. Works every time with any amount of chicken breasts.

Corned Beef and Cabbage; Shortbread

2010-03-23T17:18:00.000-07:00

This is a must-have in our family for St. Patrick's Day. We love it so much that my husband keeps asking why we don't have it other days too. I just always forget! Anyway, this meal is so yummy and satisfying and the best part is you throw it in the crockpot in the morning and dinner is waiting for you later. I love the crockpot. I need to remind myself to use it even more. There are a lot of yummy things that can be cooked in it and it takes a lot of stress out of getting dinner on the table. Anyone that has experienced the daily evening "cry session" with an infant will relate to how hard it can be to cook at that time. This way I can cook in the morning while the little one is happy playing or napping and not worry about it later.

I great tip I picked up in researching recipes this year. Don't throw the cabbage in with everything else. The texture gets all mushy. What I did was save some of the cooking liquid from the crockpot to cook the cabbage in right before dinner. Serve it all up with a little mustard or some horseradish sour cream.

Recipe (Dinner for 4, plus leftovers for sandwiches AND corned beef hash)

4lb corned beef brisket, with seasonings
1 lb carrots, cut in to large pieces
1 1/2 lb fingerling potatoes (I got a little bag from SuperTarget that had red, purple ang gold)
1 leek, sliced (See here for prepping instructions)
1/2 head Savoy cabbage, cut into wedges

In slow cooker, place corned beef with the included pickling spices on top. Layer in the carrots, potatoes, and leek. Add water to cover the meat by an inch. Cook, with lid on, 8 hours. When done, place meat and veggies on platter and reserve cooking liquid. Place a couple cups of cooking liquid in a microwave-safe dish with cabbage. Cook on high for about 7-8 minutes. Serve and enjoy!

Shortbread

After dinner our family was craving something sweet. Since dinner was so easy I didn't mind baking up a little something, but I did not have much in the house. No brown sugar or chocolate chips... Found a recipe in the Gourmet Cookbook for shortbread. I had some pecans that I new would be really yummy on top. So my 22-month old daughter and I whipped up a batch and in less than an hour we were enjoying our tea and shortbread before bedtime. It was a good day! (I think next time I'll try the chocolate shortbread. Yum!)

Recipe (8 slices)

1 stick unsalted butter, softened
1/4 cup sugar
1/2 t vanilla
1/8 t salt
1 c flour
1/2 c nuts, chopped (optional)

Preheat oven to 375. With a fork, blend together butter, sugar, vanilla, ans salt. Blend in flour until soft dough forms. Scrape out dough onto an ungreased baking sheet and, with floured fingers, form into a 9x4 rectangle. Prick dough with a fork. Sprinkle nuts on top and press in lightly with your fingertips. Bake about 15 minutes, until edges are golden. Cool on baking sheet for 10 minutes and then slice into 8 pieces. Remove from baking sheet and cool. (Sorry there's no picture - we just gobbled it up too fast!)

A Whole Lotta Comfort Food

2010-03-22T15:09:00.000-07:00

Chicken with Cornmeal Dumplings
Dijon Rosemary Potatoes
Glazed Carrots

I love to make chicken and dumplings and I came across this recipe one day in the Gourmet Cookbook. It's not the typical chicken and dumplings recipein that it doesn't have all of the vegetables, but it has a delicious flavor with the addition of shallots and a little white wine. Then there are the cornmeal dumplings. Yum! They don't have a strong "corny" taste but have a different texture than the standard dumplings. The recipe calls for a whole cut-up chicken but I had a bag of drumsticks that I wanted to use. Honestly, you can use what ever chicken pieces you like.

The potato recipe is something I came up with one day when I wanted roast potatoes with a little something extra. The Dijon not only adds a delicious flavor, but I creates this wonderful crispy texture on the outside of the potatoes. (Note: These potatoes work the best on a non-stick baking sheet). I wanted a yummy, easy veggie with this dinner and decided on glazed carrots. They don't require a whole lot of attention, but are much better that the standard boring boiled veggies.

Recipe (serves 4)

Chicken & Cornmeal Dumplings

3 - 3 1/2 lb chicken pieces
salt and pepper
1 T butter
1 T oil
2-3 shallots, chopped
1/2 c white wine

3/4 c flour
1/4 c cornmeal
1 t baking powder
1/4 t baking soda
1/4 t salt
1/8 t pepper
2 T cold butter, cut into pieces
2 T chives, finely chopped
1 T flat-leaf parsley, finely chopped
2/3 c buttermilk

3 c chicken stock
1/4 c heavy cream
2 1/2 T flour

Season chicken with salt and pepper. Heat butter and oil in a heavy skillet over med-high heat. Add chicken in batches and brown on all sides, about 8 minutes. Arrange chicken skin side up and sprinkle shallots on top. Add wine, bring to a boil, reduce heat, and simmer covered 20-25 minutes. Preheat oven to 200. Transfer chicken to oven-proof plate, cover with foil, and keep warm in oven.

MIx flour, cornmeal, baking powder, baking soda, salt and pepper in a bowl. With a fork, blend in butter. Stir in chives, parsley, and buttermilk until just moistened.

To juices in skillet, add 2 3/4 c stock and bring to a boil. In measuring cup, whisk cream, flour, and remaing 1/4 c stock until smooth. Slowly whisk into skillet and season with salt and pepper. Drop heaping tablespoons of dough into gravy. Reduce heat and simmer, covered, 15-20 minutes, until tops of dumplings are dry. Spoon gravy and dumplings over chicken.

Dijon Rosemary Potatoes

2 1/2 lbs potatoes (red or yukon gold are great; if you use russets, peel them), cut into bite-sized pieces
1/4 c Dijon mustard
1/4 - 1/2 c olive oil
1 sprig rosemary, chopped
1 t salt
1/2 t pepper

Preheat oven to 400. In a bowl combine all ingredients to coat potatoes well. Spread in a single layer on baking sheet. Roast about 45 minutes, turning once to prevent sticking.

Glazed Carrots

1 1/2 lb carrots, sliced
1/4 c water
2 T butter
1 t sugar
pinch of salt

Combine all ingredients in a skillet. Cover and cook over med-low heat until tender, about 15-20 minutes. Remove lid a turn heat to med-high. Cook, stirring, a few minutes until carrots are glazed.

Lentil and Sausage Soup

2010-03-18T11:57:00.000-07:00

Occasionally I have found myself with a bag of lentils in my pantry with no idea what to do with them. It is one ingredient that I've seen in use on TV and in magazines more and more in the last few years, but it is one that I never really grew up with. and I've never really known what to do with them. So, the lentils sit in the pantry until I end up using them for some sort of science or art lesson for my oldest son (he's home schooled.)

Well, just the other day I saw the lentils in the store when shopping for dried beans and I decided that I would finally do something with them. I picked up a bag and actually noticed a recipe on the back for a soup with kielbasa that sounded pretty good. With food it never hurts to try something new, right? It was really good! My daughter (who's not quite 2) LOVED it! She was picking up every last little lentil from her bowl and tray and shoving it in her mouth. Even when she was done and her dishes were practically licked clean, she didn't want to give up her bowl to the dishwasher. So, as a healthy, tasty family-friendly meal, it was definitely a success.

Vegetarian? Just leave out the sausage and use vegetable broth

Recipe (Serves 4 with leftovers)

2 T olive oil
2 leeks, sliced (see note* at bottom)
2-3 cloves garlic, minced
1 t salt
1 t thyme
1/2 t pepper
1/2 t cumin
3 carrots, chopped
3 celery stalks, chopped
6 c chicken stock
1/2 lb lentils, rinsed
2 T tomato paste
1 lb kielbasa, cut lengthwise, then sliced (I used turkey sausage)
Parmiggiano Reggiano, for garnish (optional)

Heat oil in large pot or dutch oven over medium heat. Saute leeks, garlic ans seasonings until softened. Add carrots and celery and saute an additional 5 minutes. Add tomato paste*, chicken stock, and lentils. Cover and simmer 50 minutes. Stir in kielbasa and simmer 10 minutes. Garnish with cheese and serve.

*Ingredient Notes:

Preparing Leeks: Leeks are grown in sandy soil which gets trapped in between the layers. This makes them different than most vegetables in that they must be sliced BEFORE they are washed. To do this, remove the dark green part of the leeks and the very end of the root. Slice the leek in half lengthwise and then slice in to desired thickness. Place the sliced leeks in either your sink or a bowl filled with cold water. Give a little stir with your hands. The sliced leeks will float and all of the dirt will fall to the bottom. Lift the leeks out of the water.

Tomato Paste: Many recipes call for a tablespoon or 2 of tomato paste. I found it frustrating for years to have to open an entire can for just a tiny amount. I then discovered the tubes of tomato paste and I can squeeze out just what I need. This is a must-have to keep in your fridge.

French Toast

2010-03-17T19:15:00.000-07:00

So, we had takeout again. But I did make some delicious french toast for breakfast. I've made french toast dozens of times but I wanted to try out the recipe for perfect french toast from Food Network Magazine. The mixture made enough for a ton of toast so I would halve it next time (which I'll do here.) It was very good though. Crispy on the outside and fluffy on the inside and the fresh nutmeg in it was soooo yummy. I also like to use cinnamon and it is also very good. The thicker the slices of bread the better. Sometimes my husband manages to find texas toast at the store and it makes the best french toast! I think next time I'll make some banana stuffed french toast (Gotta get that recipe from Mom!) Add some sausage and a hot cup of coffee and you have the perfect Sunday morning. (sigh)

Recipe (serves 4)

thick sliced bread (e.g. french, texas toast, challah)
2 eggs
3/4 c milk
1/2 t sugar
1/2 t vanilla
1/4 t nutmeg or cinnamon
pinch of salt

Preheat oven to 350. Mix everything except bread in a shallow bowl or small casserole. Melt 1/2 - 1 T butter over medium heat in a skillet or griddle. Dip bread slices in egg mixture and add to skillet. Cook 2-3 minutes on each side until golden brown. Transfer toast to a baking sheet and bake 8-10 minutes until puffed up. (Tip: If you're making a small enough batch and have a big enough skillet that is oven safe, brown on one side, then flip over and put in the oven for 10 minutes. I did this the next day for myself and it was delicious.)