Juliann's Easy Eats

Roe's Cheesecake

2014-01-09T15:34:00.000-05:00

I am coming out of retirement to post this recipe. I have no picture but its my mom's famous cheesecake recipe and if I post it here it will be with all my other family recipes and I wont lose it again. But I feel like I should make it now that I actually typed it out. This cheesecake is amazing. Its the only one I have ever liked. I wouldnt have dessert if all there was is cheesecake. I just dont love it enough to eat it. But I would never ever turn down a piece of this one. Its so rich and dense.....and must be served with canned cherry goop. Its a must

Roe’s Cheesecake

10 inch Spring foam pan

2 ¼ cups of graham cracker crumbs

¼ cup of sugar

½ stick of butter, melted

mix well with a spoon

press into spring foam pan and up sides of pan

In a bowl mix one at a time

3-8 oz. cream cheese

2 cups of sugar

5 eggs

2-16 oz. sour cream

1 tbsp. vanilla

Blend well after each addition

Pour into crust. Bake 50 minutes at 375 degrees. Turn off oven and let set for 1 hour. Let Cool and store overnight in the fridge.

Rotini with Sausage & Asparagus

2012-03-27T21:58:00.003-04:00

I cooked with actual cream! Can you believe it?

I almost didn't make this recipe because of it, but I changed the regular sausage to chicken and the pasta to whole wheat so I figured a 1/2 cup cream shouldn't be too bad for an entire huge pasta dish. It was so yum and the fat was much appreciated as a special treat. You cant even see it that is how little there was. The leftovers where pretty fab as well

Rotini with Sausage and Asparagus

borrowed from The Olive Garden

INGREDIENTS:

1/2 lb Italian turkey or chicken sausage, sweet or hot, casing removed

2 Tbsp extra virgin olive oil

1 lb asparagus, fresh

1/2 cup heavy cream

1 lb. dried whole wheat rotini pasta, cooked according to package directions (my kids did eat some plain pasta so it wasn't a whole pound that went in. )

2 Tbsp butter

Parmesan cheese, grated

Salt and pepper to taste

DIRECTIONS:

Heat oil in non-stick sauté pan.

Add sausage.

While sausage is cooking, break up with spoon.

When sausage is completely cooked, drain fat.

Cut bottom 2” off asparagus stems (the inedible part), then cut remaining stem into 1” pieces.

Boil water in a separate pan for asparagus.

When it comes to a boil, put asparagus in water for 3 minutes once it returns to boil.

Drain and run cool water over it to stop cooking.

Combine asparagus and heavy cream.

Simmer 10-12 minutes over medium heat.

Add hot, drained pasta to asparagus cream sauce.

Add parmesan and butter.

Add cooked sausage and sauté until simmering.

Salt and pepper to taste.

Creamy Tortellini Soup

2012-03-27T21:31:00.006-04:00

YUM!!!

I was determined to have this soup for lunch and it was originally supposed to be a crockpot recipe but I didn't have that kind of time. I wanted to eat lunch before dinner.

Easy peasy to make this in a pot as well. And I suggest you do because this soup was kick ass! I want to add some white beans next time. I think that would make it even yummier.

If you want the crockpot version click on the BHG link and let me know how it goes!

Creamy Tortellini Soup

adapted from BHG.com

INGREDIENTS:

1-1 ½ - 2 oz. envelope white sauce mix ( I used Knorr Alfredo Sauce)

4 cups vegetable or chicken broth

1 cup chopped onion

4-cloves garlic, minced

½-teaspoon dried basil, crushed

¼-teaspoon salt

¼-teaspoon dried oregano, crushed

1/8-teaspoon cayenne pepper

1-7 - 8 ounce package dried cheese tortellini (I used Barilla Whole Wheat Fresh)

1-12 ounce can evaporated milk

6-cups fresh baby spinach leaves or torn spinach

Ground black pepper (optional) (but I feel you need it)

Finely shredded Parmesan cheese (optional) (extra cheese is never optional)

DIRECTIONS:

Heat your soup pot over medium heat and add oil.

Add onion and sauté until softened.

Add garlic and sauté for an additional minute until garlic is fragrant.

Place dry white sauce mix in your soup pot.

Gradually add the broth to the white sauce mix, stirring until smooth.

Add basil, salt, oregano, and cayenne pepper and stir.

Bring to a boil and then reduce heat to low and simmer for 12-15 minutes until it thickens.

Stir in tortellini and cook following package directions but **reduce by 3 minutes**

Stir in evaporated milk and fresh spinach.

Let simmer for an additional 5 minutes to thicken.

If desired, sprinkle individual servings with black pepper and Parmesan cheese.

S'mores Pie

2012-03-27T21:10:00.007-04:00

Yes you read that right....S'mores Pie...as in GIVE ME S'MORE NOW!!!!

I wont even waste time chatting. Get to the store ASAP, and get the few ingredients you need and make this pie. I think I now have a new favorite dessert it is THAT good. I couldn't stop telling people about it and Poor Mia cried when she realized she never got to have a piece (well, she was being fresh and didn't behave at dinner so she got none, Mama doesn't mess around when pie is at stake).

The other awesome thing is this pie was so simple. It took no time to put together, didn't have too many ingredients and it would be hard to mess up. I will make sure next time I roll out the bottom crust as well so its more uniform but again super easy.

S'mores Pie

borrowed from: Life as a Lofthouse

INGREDIENTS:

1/2 cup salted butter, softened

3/4 cup white sugar

1 large egg

1 teaspoon vanilla

1 cup all purpose flour

1 cup graham cracker crumbs

1 teaspoon baking powder

1 (7 ounce) jar Marshmallow Creme (Fluff)-- (don't use regular marshmallows)

4 Regular sized Hersheys Bars, broken into pieces

wax or parchment paper

DIRECTIONS:

Preheat oven to 350 degrees. Spray a 9 inch glass pie pan with baking spray.

Beat butter and sugar together until fluffy and combined.

Add egg and vanilla until incorporated.

On low speed add in flour, graham cracker crumbs and baking powder.

Divide the dough in half.

Press half of the dough in the bottom and sides of the prepared pie pan. (or roll out in between parchment to fit into the pie crust)

Evenly spread the Marshmallow Creme over the bottom of crust.

Spread the broken chocolate pieces on top of the Marshmallow Creme.

Form the remaining dough into a ball and place it on a piece of wax or parchment paper.

Top with another piece of wax or parchment paper and flatten into a 9 inch circle with a rolling pin.

Carefully peel off the top piece of wax paper.

Flip the crust onto the top of pie and peel off the other piece of paper.

Pinch the dough together to form the crust.

Bake for 20 minutes or until lightly browned.

Cool completely and then slice and serve.

***I heated up slices for 10 seconds in the microwave and I HIGHLY recommend doing this before eating***

Very Veggie Chicken Fried Rice

2012-03-25T22:40:00.003-04:00

I can't believe this never made it onto the blog

WELL.....ok so I made it once before and afterwards my chief taster aka my husband ended up in the ER with some stomach issues. It was a year ago, and I was fairly certain it didn't have anything to do with my cooking...well certain enough that I would risk it again because in my recollection this dish was a-mazing!

this time no one ended up in the hospital so I can safely make it again....and again.....and again

We fought over the leftovers...and I won!

Very Veggie Chicken Fried Rice

borrowed from Dinners for a Year and Beyond

4 eggs, beaten

3 teaspoons soy sauce or tamari, divided

2 teaspoons sesame oil, divided

3 cloves garlic, minced

2 tablespoons peanut oil

1 pound of chicken tenderloins, cut in very small pieces

4 cups cabbage and carrot slaw mix

1 large carrot shredded (I like the extra carrots and the slaw mix never has enough)

4 cups of cooked rice, cooled and refrigerated

1 cup frozen peas, thawed

2 tablespoons soy sauce

4 green onions, sliced (about 1/4 cup)

DIRECTIONS:

In a small bowl combine eggs and 1 teaspoon soy sauce. Set aside.

Add 1 teaspoon sesame oil into a wok or large skillet. Preheat over medium heat. Add garlic and egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Set aside.

Add 1 tablespoon peanut oil into the wok or skillet and heat to high heat. Add the chicken, 2 teaspoons of soy sauce and cook, stirring occasionally until just cooked through, about 4 - 5 minutes. Remove from skillet and set aside.

Add 1 tablespoon peanut oil into the wok or skillet and heat to high heat. Add the mushrooms and the cabbage and carrot mix, stirring occasionally until just beginning to softened, about 3 - 4 minutes. Add cooked rice and peas. Sprinkle with 2 tablespoons soy sauce. Cook and stir for 2 - 3 minutes or until heated through. Add cooked egg mixture, cooked chicken, and green onions and 1 teaspoon of sesame oil; cook and stir about 1 minute more or until heated through.

Pepperoni Pizza Chicken

2012-03-25T22:21:00.004-04:00

Sometimes I see a recipe and I know it will be good

this is one of those recipes

I altered it a little from the original, because well, it needed more pepperoni and I was confused about the chicken........but it was ALL GOOD.....no lie I could eat this every week.

I served it with whole wheat rotini and some zucchini and squash but I dont know why it never made it into the picture. I think I was so hungry and it looked so good, I was dizzy with anticipation

Pepperoni Pizza Chicken

adapted from Dashing Dish

Ingredients:

1.25 lb. boneless skinless chicken breasts, (or 3 large chicken breasts), pounded thin

(next time I am going to use thin breasts and pound them super thin)

1/4 tsp salt and pepper

1/2 tsp garlic powder

1 tsp italian herb blend

1/2 cup shredded mozzarella + 1/4 cup (for topping)

1/4 cup tomato sauce + 1/4 cup sauce (for topping)

24 turkey pepperonis

DIRECTIONS:

Preheat oven to 375 degrees.

Prepare a baking sheet with foil, and spray with non-stick cooking spray (this makes for easy clean up!)

To make the stuffing, mix together mozzarella, pizza sauce, and seasonings in a small bowl.

Put 4 pepperoni onto the flattened chicken breast.

Spread mixture out evenly over pepperoni.

Roll up each chicken breast, and place seam side down onto baking sheet.

Pour remaining pizza sauce over the top of the chicken breasts, and place 4 pepperoni on top of each chicken breast.

Sprinkle with cheese.

Bake for 30-35 min, or until chicken is cooked through, (when chicken is no longer pink in the middle.

Pre-baked and rolled up tight

Crispy Southwest Chicken Wraps

2012-03-25T22:12:00.003-04:00

Yay for the Panini Maker!

Mama Loves her Panini Maker and this recipe was perfect for it. The filling was super yummy, a nice and quick & fresh dinner, and when there were leftovers they were great to each for lunch.

Crispy Southwest Chicken Wraps

borrowed from Mel's Kitchen Cafe

INGREDIENTS:

1 cup cooked rice, warm or at room temperature--I used Uncle Ben's Ready Rice

1 cup cooked, shredded chicken---I used unseasoned Rotisserie

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese

Sour cream (optional)

6 burrito-sized flour tortillas

DIRECTIONS:

Mix rice together with chili powder, cumin and garlic salt.

Add remaining ingredients except for cheese and sour cream.

Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.

(Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.)

Roll stuffed tortillas, leaving edges open.

Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet ( I used my Panini Maker) over medium heat for 1 minute (I used my SEAR setting on the Panini Maker).

Arrange wrap, seam-side down, and cook until golden brown and crisp, about 2-3 minutes per side (6 minutes on the Panini Maker).

Transfer to a plate and repeat with remaining wraps.

BBQ Chicken Potatoes

2012-03-25T22:00:00.004-04:00

So did you see the genius that is slow cooked baked potatoes?

Check out the post before this one.

This is what I did with them.

BBQ Chicken Potatoes

1 package of Trader Joe's BBQ Pulled Chicken

1 cup shredded cheddar

5 baked potatoes

Nuke the chicken

Unwrap the Baked Potatoes

Cover with shredded cheddar

Eat!

Side note:I realize not everyone is lucky enough to have a TJ's in their neighborhood....next time I am going to put the potatoes on the bottom, foil pack 3 chicken breasts with a little chicken broth, seal the foil pack and place it on top of the potatoes, once cooked on low for the 8 hours, shred the chicken and mix with BBQ sauce. I think it will work beautifully and it would eliminate the non-TJ's pulled chicken problem. I will let you know when I try it!

Slow Cooker Baked Potatoes

2012-03-25T21:49:00.003-04:00

Who doesnt love a baked potato?

But seriously they take so long to cook, and I dont always have an hour to wait for them to bake in my hot oven.

Problem solved--throw them in the crockpot and let them cook all day and wa-la, DONE!

LOVE THIS!!!!!

Crock Pot Baked Potatoes

5 Potatoes (I used russets)

DIRECTIONS:

Wash your potatoes well and let them dry.

Then wrap each potato in a piece of foil (no need for pricking them).

Place the foil wrapped potatoes in your crock pot.

I put 5 medium sized potatoes in my 4 quart crock pot, but I probably could have fit at least 10. If I double layered them

Cook on low for 8 hours.

Slow Cooker Balsamic Honey Pulled Pork

2012-03-25T21:26:00.007-04:00

Slow cookery is becoming quite popular in my house. Thanks to recipes like this. I am a huge fan of North Carolina BBQ, which is more vinegar based then BBQ sauce. And this recipe is unique in that most slow cooker pulled pork is more BBQ sauced. I hoarded these leftovers and ate it for lunch 2 days in a row. I also dont like coleslaw ON my sandwich. I like it on the side. You eat it any way your hungry belly likes.

Slow Cooker Balsamic Honey Pulled Pork

borrowed from Six Sisters Stuff

Ingredients:

1 2 1/2 - to 3-pound boneless pork loin

1 cup chopped onion (1 large)

3/4 cup chopped green sweet pepper (1 medium)

1 teaspoon dried thyme, crushed

1/2 teaspoon dried rosemary, crushed

1/2 cup chicken broth

1 cup balsamic vinegar

3/4 cup ketchup

1/3 cup packed brown sugar

1/4 cup honey

1 tablespoon Worcestershire sauce

1 tablespoon Dijon-style mustard

1 clove garlic, minced

1/2 teaspoon ground black pepper

1/4 teaspoon salt

hamburger buns or small round dinner rolls, split and toasted

Deli coleslaw or see the coleslaw I made----***recipe below

Sweet or dill pickles, coarsely chopped-optional

Directions:

1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker, combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.

2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.

3. Meanwhile, for barbecue sauce, in a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.

4. Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Return meat to the slow cooker and Stir in barbecue sauce. If using high-heat setting, turn to low-heat setting Cover and cook for 1 hour.

5. To serve, spoon meat mixture onto bun bottoms. Add coleslaw and pickles if you chose. Add bun tops.

My Coleslaw Recipe:

4 cup(s) cabbage/carrot mix

1/2 medium red onion(s), thinly sliced

1 clove(s) (medium) garlic clove(s), thinly sliced

1 medium carrot(s), thickly shredded

1/2 tsp table salt

1/2 tsp black pepper

2 1/2 Tbsp sugar

2 1/2 Tbsp apple cider vinegar

1 Tbsp olive oil

1 Tbsp water

DIRECTIONS:

In a large bowl, combine cabbage, cucumber, onion, garlic, and carrot.

In a small bowl, combine remaining ingredients; pour over vegetables and toss to mix and coat. Chill in refrigerator, tossing once or twice, for about 1 hour. Yields about 1/2 cup per serving.

Hoisin Beef and Vegetable Stir-fry

2012-03-14T18:09:00.005-04:00

YUM!

I have some recipes from cook books that I use, and they never make it on the blog because I am too lazy to type them out. This is from a new Weight Watchers cookbook and I couldnt find it online but I liked it so much and I know I want to make it again, so I will take the 10 minutes to type it out so I dont lose it and can read it much easier from my laptop sitting on my counter while I cook, then from the book taking up even more space on my counter. I liked this because it was super fast, lots of flavor and I usually make chicken stir fry so it was nice this was different.

Hoisin Beef and Vegetable Stir fry

borrowed from Weight Watchers Points Plus Cookbook

**5 WW Points Plus per serving**

1/3 cup low sodium chicken broth

2 tbsp. hoisin sauce

1 tsp. corn starch

1/2 tsp. dark sesame oil

2 tsp. canola oil

1 lb. boneless sirloin steak, trimmed and thinly sliced

4 scallions, cut into 1 inch pieces

1 cup snow peas

1 red bell pepper, thinly sliced

2 garlic cloves, minced

2 cup broccoli florets

pinch red pepper flakes

DIRECTIONS:

Stir together broth, hoisin sauce, cornstarch, and sesame oil in a small bowl until smooth.

Heat large heavy skillet or wok over medium-high heat until a drop of water sizzles the pan.

Add 1 tsp. canola oil, and swirl to coat pan. Add Steak and stir fry until browned...3 minutes.

Transfer to Plate.

Heat remaining oil in same skillet over medium-high heat, add scallions, peas, pepper, garlic, broccoli, and red pepper flakes.

Stir fry until vegetables are tender, about 4 minutes.

Stir cornstarch mixture and add to skillet, stir fry until sauce bubbles and thickens, about 1 minute.

Return steak to skillet and cook stirring until heated for an additional minute.

Vegetable Beef Barley Soup

2012-03-14T17:52:00.004-04:00

MORE SOUP!

This was my winterly cooking of the beef barley soup. I wasn't overly thrilled with the recipes I had tried in the past but this one I really loved. I don't like it too tomatoey, and I like a higher ratio of barley to veggies.

Now, to warn you this recipe takes A LONG TIME to make......like over 2 hours long. It has to sit and simmer, simmer, simmer, away so make sure you will be sitting at home to keep and eye on it. I might throw it in the crock pot next time after browning the meat. Seems a lot easier that way and I am not sure why I didn't think of it before.

Vegetable Beef Soup with Barley

adapted from Dinner's On Me

1 lb stew meat

2-3 Tbsp flour

1 Tbsp vegetable or canola oil

3- 14.5 oz cans beef broth

1-14.5 oz can petite diced tomatoes

4 carrots, sliced

1 small onion, diced

1-2 stalks of celery, chopped

¾ cup pearl barley

1 small zuchinni, small dice

¼ tsp dried thyme leaves

1 bay leaf

salt and pepper to taste

Cut meat into 2-inch chunks. Place flour in a large ziplock bag. Add in beef chunks and shake to coat with flour. Heat oil in large dutch oven or soup pot, over medium high heat. Remove beef chunks from ziplock (shaking gently to remove excess flour) and place in hot pot. Brown beef on one or two sides. Add 1 cup of beef broth to the pot, and use a spoon to scrape up bits on bottom of pan. Add the canned tomatoes and the rest of the beef broth. Simmer on low for 40 minutes.

Add onion, carrots, celery, barley, zucchini, thyme, and bay leaf and 1 cup of water. Simmer on low for 1 hour or until beef and barley are tender. Taste soup and add salt and pepper to taste.

Pepper Jack, Chicken and Peach Quesadillas

2012-03-14T16:29:00.003-04:00

LOOKY WHAT I FOUND!!!!

these were phenomenal and I made them over the summer, but drafted them and never finished the actual post. See my slacking almost caused me to lose out on such a yummy meal. I know they sound a little odd, and I was skeptical but I stepped outside the box and YUM! These would be awesome as an appetizer for a spring-summer party.

Pepper Jack, Chicken and Peach Quesadillas

from Cooking Light

INGREDIENTS:

1 teaspoon honey

1/2 teaspoon fresh lime juice

1/2 cup reduced-fat sour cream

4 (8-inch) flour tortillas

3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers

1 cup chopped skinless, boneless rotisserie chicken breast

1 cup thinly sliced peeled firm ripe peaches

4 teaspoons chopped fresh cilantro ( I don’t see it in the picture so I might not have had any)

Cooking spray

DIRECTIONS:

1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.

2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

Escarole and Bean Soup

2012-03-14T16:01:00.003-04:00

I LOVE SOUP!!!!

It is 70 degrees and sunny in NJ right now and I am dreaming about soup. Such is my life. I am actually eating a bowl of this while typing this, which is kind of weird too. There is never a wrong time for soup. Period.

WHAT THE ESCAROLE?

Don't let the escarole scare you if you never tried it. I had never had it before this soup and some of the dark greens and I arent friends, but this is really yummy. Doesnt really have much flavor but adds nice texture and some chew. Kind of like a cross between spinach and romaine lettuce.

Escarole and Bean Soup

An Original Me Recipe

INGREDIENTS:

2 tablespoons of EVOO

2-15 ozs. cans of Cannelli Beans, drained and rinsed

5 garlic cloves minced (mine were smallish in size)

pinch of red pepper flakes--or more depending on your heat enjoyment

3-14.5 ozs. cans of Low sodium Chicken Broth

1-15 ozs. can of Petite Diced Tomatoes, with juices

1 small head of Escarole, chopped (I used 1/2 of a huge one, maybe 4 cups chopped)

1 tsp. salt

1/2 tsp. pepper

3 tbsp. of Parmesan Cheese and more for serving

DIRECTIONS:

*Add 1 tbsp. of EVOO to a large soup pot heated to medium heat.

*Saute the garlic, red pepper flakes and beans until softened about 3-4 minutes.

*Add the tomatoes and cook those down for another 5 minutes.

*Remove 1 cup of the bean/tomato mixture, add 1 tbsp of EVOO and blend until smooth.

NOTE: I put this in a large cup I have and hit it with the hand blender for 15 seconds, it is the easiest and cleanest way to do this, but you could easily use a blender or food processor.

*Return smooth mixture to the pot and add the chicken broth , stirring until nicely blended.

*Bring to a boil, and then let simmer on Medium for 10 minutes.

*Add chopped escarole to wilt and simmer on low for an additional 8-10 minutes.

*Add salt, pepper & cheese, stir and ENJOY!!!!!!

Chicken with White Bean and Parmesan Baked Orzo

2012-03-13T22:17:00.005-04:00

HOLY COW, I am almost caught up (my fingers and cramped and I am so HUNGRY!)

I am not proofing and I have no clue what I am writing anymore.

I actually ate this last night!!!!!!

I had pinned this awhile ago and never got to it for some reason, but I am so glad I did. I have big plans for this recipe and want to put a more greek spin on it. I can't wait. While I was eating it, I was writing notes so I wouldnt forget. I changed it up a bit and am so glad for the inspiration. I love the original blog. So funny, and everything I have made I have loved.

This is also a keeper because my kids ate it deconstructed and say it with me....I cooked it....they ate it....and no one complained!!!!

Chicken with White Bean and Parmesan Baked Orzo

adapted from How Sweet It Is

1 cup of regular or whole wheat orzo pasta

2 cups Shredded Cooked Chicken

2 tablespoons of olive oil

1/2 red onion, chopped

1 green pepper, chopped

3 cloves of garlic, minced

4 cups of raw spinach

1 15-ounce can of cannellini beans, drained and rinsed

3/4 cup freshly grated parmesan cheese

3 tbsp. heavy cream

DIRECTIONS:

Preheat oven to 375 degrees F.

Bring water to a boil and prepare pasta according to directions, lessening the cooking time by 1-2 minutes since the pasta will bake.

While pasta is cooking, heat a skillet over medium heat and add olive oil. Add onions and peppers and cook for about 3-4 minutes. Add in garlic and spinach, and stir until spinach wilts, then turn heat down to low. Add in white beans. Cook for 3-5 minutes. Drain pasta and add pasta & chicken to the mix, then toss to combine. Turn off heat, add heavy cream and half of the grated parmesan, and toss once more.

Spray a baking dish with non-stick spray. Spoon orzo mixture into the baking dish, then top with remaining cheese. Bake for 15 minutes, then if desired, broil for 1-2 minutes until cheese on top is golden.

Crockpot Carne Asada

2012-03-13T21:53:00.005-04:00

Every year we have a family vacation to the Outer Banks

If you check the history of the blog, I always record the meals I make so I dont forget them and its a little snap shot for me to know if they worked as a meal for a large group. We are a large group and every year we seem to grow.

I love to practice cooking for a large group BUT, it sucks when its gorgeous out, and you just want to be at the beach. Instead you have to shop, prepare, cook for 10 Adults (sometimes 13), 4-5 kids with 2 more infants who will be looking to eat "real" food soon. All that in a kitchen were you have no clue what to expect. Sometimes its stocked and sometimes its NOT.

So I am a freak and I prepare and practice at home. It helps it go smoother, I can figure out what I can delegate to be handled by my husband sous chef, and I can work out the timing so I can get it all done in roughly 2 hours. I also bring a bunch of kitchen tools from home. I know I am a freak, but embrace it and move on.

One boring Saturday I sat down and decided on another repeat Mexican fiesta. I found the sombreros from 7 years ago in the attic and I know the kids will have fun with it.

So game on, time to practice and perfect!

INGREDIENTS:

3 pounds flank steak

MARINADE:

1/3 cup white vinegar

1/2 cup soy sauce

4 cloves garlic, minced

2 limes, juiced

1/2 cup olive oil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon ground white pepper

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

TO SERVE:

1 (32 ounce) package corn tortillas

2 cups grated cotija cheese (optional)

2 limes, cut into wedge

My Quick Avocado mix—recipe to follow

DIRECTIONS:

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate overnight.

Next day, pour the entire contents into the Slow Cooker and cook for 3-4 hours on low. Drain meat , Shred and serve on tortillas

NOTE: I cooked it too long (I think it was 6 hours on low). It was slightly dry, and I think I need to use a little fattier of a cut of meat next time, and to make double that batch it would be more cost effective to use a cheaper cut. The flavor was awesome…..I mean AWESOME, just need to check the cooking time next time. It was originally supposed to be grilled, but I never like to rely on the grills in rental homes, and I am using my grill pans for chicken already so the crockpot seems a logical solution….and because I don’t need pack and plays, high chairs, and all that baby stuff I can bring my crockpot 8 hours J

My Quick Avocado Mix Recipe:

I make this all the time and throw it on top of lots of recipes, tacos, burritos, anything really. I know it could be better, fancier and have more things but it’s fresh, easy and yum.

1 Avocado smashed

2 Roma Tomatoes seeded and chopped

¼ tsp. garlic powder

¼ tsp salt

juice of ½ lime

Sweet Italian Chicken Risotto

2012-03-13T21:39:00.004-04:00

Yummy for my tummy!

I love anything that can be cooked in one skillet. I like not having lots of dishes to clean, and it just makes it seem easier. Risotto can be tricky, its something I am eh, at and wish I could be better but it was really a great meal. I will repeat this one again with another flavor of sausage for sure. I checked out their site and just kind of mashed up a few of their recipes. For an on the fly didnt know what I was ending up with meal, it was a success. Leftovers were yummy too!

Sweet Italian Chicken Risotto

1-12oz package (cooked) Sweet Italian Chicken Sausage,cut into 1/4” slices (I used al fresco brand)

1 tbsp olive oil

1 cup chopped sweet onion

1 tbsp minced fresh garlic

½ tsp dried thyme

1-1/4 cups Arborio rice

1 cup Chardonnay or other dry white wine

4 cups chicken broth, low-sodium

3 cups chopped spinach

Directions:

Heat broth in a saucepan

In a heavy, large Dutch oven or saucepan, heat oil over medium heat.

Sauté sausage and onion until onion is translucent, about 3 minutes.

Add garlic and thyme and cook until garlic is fragrant, about 30 seconds

Add rice and wine; stir 1-2 minutes or until wine is absorbed

Add 2 cups of stock. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes

Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 10-15 minutes

Stir in spinach to wilt and 1/4 cup Parmesan; cook 1 minute or until heated throughout.

Season with 1/4 tsp black pepper.

Garnish with parsley and remaining cheese.

Serve immediately.

Chicken Soup Noodles

2012-03-13T21:31:00.004-04:00

Chicken Soup Noodles, without the broth....who thunk it? So SMART!

I love a big bowl of noodles and the people who eat my dinners do as well. I threw this together super speedy, everyone ate it, and no one complained...WAHOOO!!!

I ate all the leftovers happily.

Can't ask for more then that

Chicken Soup Noodles

borrowed from Pinch of Yum

Ingredients

1 tablespoon olive oil

3 large carrots, peeled and sliced thinly

3 celery stalks, sliced thinly

3/4 cup chopped onion

49 ounces chicken broth (about 6 cups)

1 tablespoon cornstarch

1/3 cup cold water

1 lb. package egg noodles

2 tablespoons butter

2 teaspoon thyme

2 teaspoon parsley

2 cups cooked, shredded chicken--I used rotisserie

3-4 green onions, thinly sliced (I omitted since my kids would not eat)

Instructions

Heat 1 tbs. olive oil in a large soup pot over medium high heat. Add the vegetables and saute until tender crisp, about 3-5 minutes, depending on how thinly they are sliced. Add chicken broth to the pot and simmer for about 20 minutes.

Dissolve the cornstarch in the cold water. Add mixture to the broth. Add the noodles and bring to a rolling boil. Check noodles every few minutes and remove from heat when noodles are mostly cooked. The noodles will continue to soften after you stop the boiling. If you boil for too long, they’ll get mushy and break apart easily.

Add butter and herbs and stir to combine. Mix in chicken and season with salt and pepper. Mixture will thicken slightly as it cools; there should be enough of a thick broth to cover everything but not enough to be runny. Stir in green onions just before serving.

Potato Kielbasa Skillet

2012-03-13T21:22:00.003-04:00

Kielbasa is BACK!

See I told you, I am smitten. This was awesome, so awesome I made it last week and I am making it again next week. It was so yummy, easy, and the flavors were excellent. Next time more spinach, and brown the potatoes more.....I steamed them a little bit too much in the microwave so I was afraid if I cooked them even more they would fall apart. They were just find as is, but I would have liked them a wee bit browned. It doesnt look like much, especially when I take 1 picture so I can hurry up and start eating my dinner, but I promise you its yum!

Potato Kielbasa Skillet

adapted from Taste Of Home

Ingredients

1 pound red potatoes, cubed

3 tablespoons water

3/4 pound smoked turkey kielbasa (comes in lots of varieties in various fat/calories, I like this one)

1/2 cup chopped onion

1 tablespoon olive oil

2 tablespoons brown sugar

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1/2 teaspoon dried thyme

1/4 teaspoon pepper

4 cups fresh baby spinach

5 bacon strips, cooked and crumbled (I omitted because of fat content, while I am sure its delicious I didn’t think you needed that extra bacon flavor, but please let me know if I am wrong)

Directions

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.

Carrot Cake

2012-03-13T21:11:00.004-04:00

Happy Birthday to the World's Best Dad and Husband.....and here was the last piece of cake left.

I decided to cook a family meal and at the last minute decided not to buy a cake and instead make his favorite. It was a lot of work but I got it all done and I love practicing cooking for large groups. I made some really great side dishes but never got picks, I am going to have to do a re-do just so I don't lose them. But anyway, back to the cake. If you know me you know I don't bake that often and when I do its usually an event. This cake couldn't have been easier, and it came out perfect. I want to make it again just for the cake part. It was SO MOIST and delicious. It will be perfect for your Easter table.

Oh and the blue was from the sprinkles on top........not weird blue mold :)

Carrot Cake

borrowed from Mel's Kitchen Cafe

INGREDIENTS:

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)

1 1/4 teaspoon baking powder

1 teaspoon baking soda

1 1/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon table salt

1 lb. medium carrots (6 to 7 large carrots), peeled

1 1/2 cups granulated sugar (10 1/2 ounces)

1/2 cup packed light brown sugar (3 1/2 ounces)

4 large eggs

1 1/2 cups vegetable or canola oil

Frosting (I double the recipe below to frost a 9-inch layered cake)

8 ounces cream cheese, softened to room temperature

5 tablespoons butter softened to room temperature

1 tablespoon sour cream, light or regular

1/2 teaspoon vanilla extract

1 1/4 cups powdered sugar (4 1/2 ounces)

DIRECTIONS:

Preheat the oven to 350 degrees F. Adjust oven rack to middle position. Grease and flour a 9X13-inch baking pan or 2 9-inch round pans.

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. In a food processor fitted with large or fine shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. You can also shred by hand on a box grater if you don’t have a food processor.

In the bowl of a standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.

Pour into prepared pan(s) and bake until toothpick or skewer inserted into center of cake comes out clean, about 32 minutes for 9-inch round pans and 40 minutes for a 9X13-inch pan. Let cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely (the 9X13-inch cake can be cooled completely in the pan if you don’t plan to invert and ice all the sides). At this point, once the cakes are cooled, they can be wrapped in plastic wrap and put in a ziploc bag and placed in the freezer for up to 2 months. Thaw at room temperature prior to frosting.

When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute. Frost and eat!

Granola Bites

2012-03-13T21:01:00.003-04:00

Hello Little Balls of Yum!

These are loved by every member of my family. I can't make them often enough without them disappearing the by that night or early the next day. Its a fight to get the last one. Its the perfect little compact snack food

Granola Bites

1 cup oatmeal (I used quick oats)

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes (I found light dehydrated Coconut flakes, it reduced the calories a great deal but still kept flavor)

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated OR I found it easier to throw it into a food processor and pulse it a few times. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

Cinnamon Roll Pancakes

2012-03-13T20:54:00.003-04:00

MAKE THESE!!!!!

BUT!!!!

READ THE ORIGINAL RECIPE LINK FIRST!!!

Seriously I am warning you. Check out the link, read the entire recipe including the tips TWICE!

I messed these up big time. I didnt read it closely enough and I ended up burning a lot of them. But they were incredible. Whilst the hubby was away the kids and I ate this for dinner one night. Too say the sugar rush was well underway by the time they put their forks down is a given. I really want to attempt these again because they were some of the best pancakes I have ever eaten....until I burned them....and made a HUGE sticky mess in my kitchen. I dont usually spend so much time making pancakes but these are more then worth the effort, would I steer you wrong?

Cinnamon Roll Pancakes

Borrwed from Recipe Girl

Ingredients:

CINNAMON FILLING:

4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)

1/4 cup + 2 tablespoons packed light brown sugar

1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:

4 tablespoons (1/2 stick) unsalted butter

2-ounces cream cheese, at room temperature

3/4 cup powdered sugar

1/2 teaspoon vanilla extract

PANCAKES:

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 large egg, lightly beaten

1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes hot

Kielbasa and Bean Soup

2012-03-13T20:43:00.003-04:00

A Polish girl finally has embraced the Kielbasa (keep it clean smut brain)

I was never a huge fan but recently I am smitten. I found some ways to eat it that dont resemble my childhood experiences with Kielbasa which left me scared. This was a great soup I threw in the pot while waiting for my hubby to come home from Wisconsin after 20 hours in a blizzard. It was a great quick bowl of yum!

Kielbasa and Bean Soup

Borrowed from Recipe Girl

***5 W Points Plus***

ingredients:

1 cup sliced carrots

1 cup chopped sweet onion

2 medium garlic cloves, minced

7 ounces turkey kielbasa halved lengthwise and cut into 1/2-inch pieces

4 cups fat-free, low-sodium chicken broth

1/2 teaspoon dried Italian seasoning

1/2 teaspoon freshly ground black pepper

1/2 teaspoon sea salt

Two 15.8-ounce cans Great Northern Beans, drained and rinsed

One 6-ounce bag fresh baby spinach leaves

directions:

Spray a large saucepan with nonstick spray and heat to medium-high heat. Add carrots, onion and garlic and cook for 3 to 4 minutes, or until the vegetables begin to soften. Add the kielbasa and sauté for 3 additional minutes, stirring occasionally. Reduce the heat to medium; cook 5 minutes. Add the broth, seasonings and beans. Bring to a boil, reduce heat and simmer for 5 minutes.

Place 2 cups of the soup in a food processor, blender OR I use my hand blender in a big cup I have- be careful, as it will be hot! Process until smooth, then return the pureed mixture to the pan. Simmer the soup an additional 5 minutes. Remove the soup from heat and mix in the fresh spinach.

Lasagna Soup

2012-03-13T20:32:00.003-04:00

I am SO HUNGRY!

I just ate dinner but seeing all this yummy food, that I know tasted so good, is making me want to eat each and every meal again. This super was stupidly, ridiculously, delicious. I made it for lunch and ate it about 3 times that day. It is comfort food perfection

Lasagna Soup

adapted from Farm Girl Dabbles

INGREDIENTS

for the soup:

2 tsp. olive oil

1-1/2 lbs. 98% lean ground beef

3 c. chopped onions

4 garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 T. tomato paste

1 28-oz. can fire roasted diced tomatoes

2 bay leaves

6 c. chicken stock

8 oz. mafalda or fusilli pasta

salt and freshly ground black pepper, to taste

for the cheesy yum:

8 oz. low fat ricotta

1/2 c. grated Parmesan cheese

1/4 tsp. salt

pinch of freshly ground pepper

2 c. shredded mozzarella cheese

DIRECTIONS

Cook pasta according to package directions for al dente pasta

Heat olive oil in a large pot over medium heat. Add beef, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. To prepare the cheesy yum, in a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings: 8

NOTE: The original recipe called for the same amount of sausage instead of ground beef. I prefer the beef but wanted to mention the other option because I am sure its just as tasty

Football Whoopie Pies

2012-03-13T20:21:00.004-04:00

These were AMAZING!!!!

Easy enough, although to get the whoopie thickness right was a little challenging and there were a few that didn't turn out perfectly, but they still tasted yum!

These were the perfect dessert to toast our super bowl victory!

Football Whoopie Pies

submitted by Melanie~The Sisters Cafe

1 chocolate cake mix

3 eggs

1/2 cup water

1/2 cup vegetable oil

Butter-cream filling

3 cups powdered sugar

1/3 cup butter, softened

1 1/2 tsp vanilla

1-2 TB milk

Preheat oven to 400.

In a mixer, combine cake mix, eggs, water and oil. Whip together for 2-3 minutes.

On a silpat lined baking sheet or parchment lined, spoon batter in rounded mounds. Use the back of the spoon to round out the batter into football shaped ovals.

Bake for 8 minutes. Cool completely.

For the Butter-cream: Mix powdered sugar and butter in mixing bowl Stir in vanilla and milk. Beat until smooth and spreadable.

Gently spread butter-cream onto the bottom cookie (wrong side up), then top with another cookie (right side up).

Scoop some icing into a ziplock with a teeny hole in one corner, it to do the decorative laces