Michelle's Dinner Bell

Slow Cooker Kielbasa

2012-07-25T13:46:00.000-07:00

If you have ever been to a social gathering at my house, this may surprise you. I typically plan parties down to the minute so everything is done before the guests get to my house so I can enjoy without running around the kitchen or grill like a psycho. My plan is to have everything set and ready and be enjoying a bit of wine before they come in my calm cool and collected place. That being said, it rarely (and by rarely I mean never) works out that way.

You see, I plan for weeks but inevitably at the grocery store, something comes over me and I throw my plan out the window and start over - usually on the day of the gathering because something always comes up the day before when I meant to shop.

So when my guests arrive, I'm usually frantically racing around the kitchen, not ready and tweaking the brilliant plan that came to me two hours before wondering WHY I didn't stick with the original plan.

This dish is one that you theoretically could stick in your slow cooker and truly have ready when your company arrives. One day, I'd like to have a party where everything is ready including me and I'm calmly sipping a glass of wine when my guests arrive. I'm totally going to make that my resolution for 2013. See how organized I am? Already looking to the new year....

Slow Cooker Kielbasa
Recipe slightly adapted from Brown Eyed Baker

12 ozs sauerkraut
1 lb polska kielbasa - I used turkey kielbasa which had a much lower fat content and no one knew!
6 ozs ale style beer
1/3 cup brown sugar
1 tsp red pepper flakes
1 vidalia onion, sliced
Buns, mustard and toppings

Rinse sauerkraut. This is key. Otherwise it is, well, sour (sauer?) and kind of overpowering. Pour into slow cooker and top with kielbasa.
In small bowl, combine beer, brown sugar and red pepper flakes and pour over kielbasa.
Cook on low 6-7 hours.
Add onions and turn cooker up to high and cook another 30 minutes to one hour.
Serve on buns with toppings.

Enjoy!

Bacon Wrapped Chicken Wings

2012-07-23T09:27:00.003-07:00

Are you ready for a couple confessions? Because this post comes with TWO.

1. I frequently lose all sense when it comes to cooking. Seriously. These wings came about when I was trying to come up with a way to do them in the oven. Remember I told you about my husband's freakish obsession with wings? He wants them all the time. It bothers me. There are so many other things to ruin your diet on that do not include skin and bones which I hate.

Anyway, I had some leftover wings in the freezer and knew that as long as they were lurking, chances were good that someone was going to ask me to fry them up. So I googled and found all kinds of promises that you could make wings crispy in the oven - just as crispy as if you fried. You know, this needs to go on that urban legend site. You can't. Okay? People will keep telling you you can, but I'm going to step out and say it is just not the same.

So you see, my intention was to make a healthier version of his beloved wing. Something took over, however, and I found myself wrapping them in bacon. I don't think that was a win in my quest to healthify (sometimes I make words up) the wings.

2. I have apparently lost my touch in the kitchen. I burn stuff every day. I think it is the electric stove that I have here. It is one of those flat surface stoves and I hate it. Who thought this was a good idea? You can't see how hot things are, it stays hot for an hour after you turn it off, it is just bad. Bad bad bad. And the oven? It takes THIRTY MINUTES to preheat to 400 degrees. This is a new oven. How is it possible? I feel like Wilma Flintstone.

Anyway, with all the stress of this constant burning of things in my kitchen, I've had two oven fires. Yes. Two. So fair warning, if you spill the bacon grease off of your not nearly rimmed enough baking sheet when you make these? It will catch on fire. If you then attempt to hide the evidence of the fire in your oven and forget it is there and turn on the broiler in the morning to toast up a bagel for your beloved? It will also catch on fire. And your beloved isn't super loving when you keep almost burning your house down which really is another topic. I mean, I'd think his worry over my near demise would snuff out any irritation but whatever.

Bacon Wrapped Cajun Wings
Recipe by Michelle's Dinner Bell

I'm not giving amounts here because you need as many chicken pieces and bacon pieces as you want to make. Easy.

Chicken wings and drummies
Tony Cachere's seasoning
Bacon

Preheat oven to 425 degrees.
Rinse and dry chicken parts. Season with a sprinkling of Tony's.
Wrap each piece with a slice of bacon and place on baking sheet which you have lined with foil.
Bake for 45-55 minutes until bacon is crisp.

Enjoy!

Cherry Lemonade Cookies

2012-07-20T11:06:00.000-07:00

I bought a bag of cherries recently and when it rang up at the grocery store, I nearly died when I saw that the price for these little beauties was $12.48. It was a bag, not a bushel. I thought about being outraged and saying take them back but one of my darlings had already broken 4 eggs and the other one managed to pinch the checkers hand in that weird round-about thing they use to bag the groceries, so, you know, I was kind of at the point where I just wanted to go.

Go where, you ask? Far, far away where it is quiet and I don't have to ask 87 times in 20 minutes if you remember what your inside voice sounds like. For the record, when you've asked something 87 times in 20 minutes, your voice takes on a rather un-inside-voice quality that sounds a lot like yelling.

When we arrived home, I decided that the boys would love cherries for a snack. I was wrong. First they wanted me to pit them because they were "afraid" of the seeds. Um, we'd recently been to the doctor for a rock shoved up your nose and you're afraid of a cherry seed? Boy brains make no sense. Do you think I could find the pitter? No. Of course I could not. So I sliced the cherries in half and popped the seed out. The boys then consumed exactly one-half of one cherry and walked away.

Well, that's not stopping me. These cherries were not going to waste. I ate some myself and set about making dinner. I put the cherries in a spinach salad with bacon, almonds and this very delicious lemon dressing. It was a great change from my strawberry and spinach salad that I usually make.

So now I was down to about 80% of my bag of cherries and guess what happened? I stumbled across THIS recipe and fell in love with a new blog. First of all, a cookie that requires no measuring is my very good friend. And it would use up about 20 of my cherries.

I set out to make the cookies but the chocolate chips I was sure I had stashed somewhere were nowhere to be found. There was a huge bag of lemons though so I modified Jen's recipe and came up with these which were, if I do say so myself, delicious.

Cherry Lemonade Cookies
Recipe by Michelle's Dinner Bell

1 yellow cake mix
2 eggs
1/2 cup vegetable oil
2 tbs fresh lemon juice
1 tsp grated lemon zest
20 cherries, pitted and chopped

Glaze
1 cup powdered sugar
2 tbs fresh lemon juice
1/2 tsp grated lemon zest

Preheat oven to 350 degrees.
In large mixing bowl, combine all ingredients for cookies except for cherries and mix well.
Fold in cherries gently.
Drop cookies on cookie sheet lined with parchment and bake 9-10 minutes.
For glaze, mix glaze ingredients together.
When cookies are cool, dip in glaze and set aside until glaze sets.

Enjoy!

Asian Noodle Salad

2012-07-02T07:47:00.000-07:00

Asian Noodle Salad

The 4^th of July is right around the corner – how does it happen every holiday every year seems to sneak up on me? I mean, it’s not like I have some crazy busy social life to keep up with. It’s summer. I’m lounging at the pool and taking it easy. Right?

Well, if by lounging you mean corralling my small children at the community pool and keeping them from shooting old ladies and their books with assault style squirt guns, then yes, I’m lounging. I’m also spending an inordinate amount of time coming up with cocktails.

Intrigued? Unfortunately, the cocktail I’m talking about is one for hair product mixture that will keep my unruly mop somewhat intact in humidity.

These two things alone are seriously practically a full-time job. Add in keeping up with all of the Real Housewives and trying to figure out how to make friends while my hair is frizzed and my children are obnoxious and really, I am quite busy, I don’t care what anyone says.

According to the Pioneer Woman, this salad changed her life and made her popular. Well, there it is, I had to make it. If it worked for her, shouldn’t it also work for me? Of course she went on to say it didn’t really but I’m an optimist and choose to believe she was just being modest.

I modified the vegetables based on two things: availability and the fact that I was feeling lazy about chopping in my hot kitchen. Who decides to do a 3 hour self-clean oven cycle when it’s 94 degrees outside? Um, that would be me. So on this particular day, I’m quite sure it was approaching eight gazillion degrees in my kitchen based on my heat index which I measure in frizziness. Scientific? No. But it works for me.

I tried a new product as I’m watching carbs. I say that a lot. But this time I really mean it. Of course that probably means I should figure out the math they use when talking about net carbs but it’s too hot for that now and there are two Housewives series running along with the Next Food Network Star. Math will have to wait. The Dreamfields Healthy Carb pasta cooked up perfectly. It was a little bit sticker in the colander than full carb pasta, but after rinsing it and then tossing it with the dressing, it tasted and felt just like regular pasta.

Asian Noodle Salad

Slightly adapted from The Pioneer Woman

For the salad

1 lb linguine, cooked, rinsed and cooled

1 package California slaw – this is a mixture of cabbage, broccoli and carrots

1 package broccoli slaw

1/2 bag Baby Spinach, Or More To Taste

1 red bell pepper, sliced

1 yellow pepper, sliced

Handful of chopped cilantro

3 green onions, sliced

2 cucumbers, sliced and peeled if you like

Salted cashews for garnish

For the dressing

Juice of 1 lime

8 tbs canola oil

8 tbs soy sauce

2 tbs sesame oil

1/4 cup brown sugar

2 tbs fresh ginger, minced

2 cloves garlic, minced

1-2 jalapenos, seeds and vein removed, chopped

2 tbs cilantro, chopped

Toss salad ingredients together except for cashews.

In small bowl, whisk together dressing ingredients and pour over salad. Top with cashews.

Note: If you’re making the salad ahead of time, leave the cilantro out of the dressing until just before tossing salad. By the way, this is the perfect salad to bring to any 4th of July gathering. It can be made ahead and travels well and without any mayonnaise, it's perfect for picnics, BBQs and as my fellow east coasters say, cookouts.

Enjoy!

Faux Marlboro Man Sandwich - Cube Steak & Caramelized Onion Sandwich

2012-06-01T16:16:00.000-07:00

Today I have grounded myself from Pinterest. No one should spend that much time looking at stuff I'll never make, have or do. And really I have plenty to do without all of that temptation.

Somehow yesterday I found myself clicked over to one of those sites where you could make your own funny cards and guess what? I was totally cracking myself up - which my sister tells me is not all that attractive, but whatever. Anyway, I wasted an embarrassing amount of time making cards that no one will ever see because they were a little on the mean side. Okay, a lot on the mean side. It was a rough day.

One thing that pops up on the Pin all the time is the Marlboro Man sandwich. That sandwich has actually kind of stalked me for a while but the 2 sticks of butter kind of scared me - not because it wouldn't be good but because I'm pretty sure my husband would want that sandwich every day then have a heart attack and leave me alone to raise these children. I don't care how much ranch work you're doing, that's too much butter. And for the record? My husband nor myself do ranch work.

I also did this in the slow cooker because I find cube steak to be rather temperamental and oftentimes very tough. This is a great recipe to double or triple and serve to a crowd.

Faux Marlboro Man Sandwich
Adapted from Pioneer Woman

1-1/2 lbs cube steaks
McCormick Montreal Steak Seasoning to taste
1 Vidalia onion
4 tbs butter, divided
1/4 cup Worcestershire sauce
1 tsp Beef Better than Bouillon
4-5 dashes of hot sauce - I like Frank's Red Hot
1 tsp sugar
4 slices mozzarella cheese
4 sandwich rolls

Season steaks with seasoning on both sides. Cut against the grain into strips.
Brown over medium high heat in a skillet - cast iron browns meat best.
Slice onion and put in slow cooker with 2 tbs butter.
Add cooked steak to onions, reserving drippings in skillet.
In skillet with the drippings, add remaining 2 tbs of butter, Worcestershire sauce, Better than Bouillon, hot sauce and sugar. Bring to a boil and reduce heat, scraping the pan to loosen all the brown bits. Let simmer together about 5 minutes and then pour over meat and onion mixture.
Cover and cook on low 4 hours.
Serve meat, onions and sauce on toasted buns with cheese.

Enjoy!

Peanut Butter Cup S'more Brownies

2012-05-08T06:48:00.000-07:00

Peanut Butter Cup S'more Brownies

Catchy name, right? Whenever I make something new, Chris (formerly known as Mr. Bell but recently I have added stupid nick names to the ever growing list of things that annoy me) wants to know what I'm going to call it. He's a marketing guy and is big on catchy names for things. This one? Not so much. I like to look at the name of something and know what is in it. Recipes with the words "surprise" "mystery" or my personal favorite "secret" tend to be met with much skepticism.

Recipes that include the words peanut butter cup, however, always win. I recently heard of this really cool party idea - a S'mores Bar. Instantly I decided that it is what we must do for the little Bell who is turning 6 next month. Then I realized that camp fires and children hyped up and making their own s'mores in my backyard was really only a great idea in theory. You see? I am learning.

Also I have no say in the birthday party themes around here. We tend to have a lot of Lightning McQueen and various forms of trucks. This year, we've had a request for an ambulance theme which I have drawn the line at. There is no way to make an ambulance party seem not weird. Of course the camp out/s'more party idea gone wrong could include an ambulance but I don't think that's what anyone had in mind.

Peanut Butter Cup S'more Brownies
Recipe by Michelle's Dinner Bell

1-1/2 cups graham cracker crumbs
1/3 cup sugar
6 tbs butter, melted
Brownie mix and ingredients called for on package (I like Ghiradelli Double Chocolate)
12 peanut butter cups
24 large marshmallows

Combine graham cracker crumbs, sugar and butter and mix. In silicone muffin mold or paper lined muffin tray, pack an equal amount of mixture in bottom of each well - about 3-4 tablespoons per well.
Place a peanut butter cup and a marshmallow on top of that.
Prepare brownie mix according to package directions and pour into mold until each is about 3/4 full.
Bake for 20 minutes or until done being careful not to overbake.
When brownies are cool, remove them from the molds.
The marshmallow topping is easiest with a creme brulle torch. But if you don't have one, you can just toast a marshmallow over your gas flame, cut it in half and press onto top of cupcake. You could also do it in the broiler.

Enjoy!

Tacos, Margaritas and More

2012-05-04T06:47:00.000-07:00

So you know what my blog is full of? Really good Cinco de Mayo recipes. I knew some day it would be good for something.

First you need a good cantina type of drink. You can't go wrong with any of these. Click the link and scroll down - why on my blog the drink would come after the food is beyond even me but they are there, I promise!

Classic Frozen Margarita

Salty Chihuahua (No actual chihuahuas were harmed in the making of this drink)

Pineapple Sangria

Want to know my top secret super easy shortcut salsa? I buy a container of pico de gallo in the produce section at the grocery store. It is just a little container of chopped tomatoes, onion, cilantro and jalapeno usually. You can make it at home but this is my super easy shortcut salsa so don't judge, okay? Anyway take that and dump in a can of undrained Ro-Tel. Season with some garlic salt and some pepper. Done.

Now inevitably people ask me what Ro-Tel is - it's a can of diced tomatoes and green chiles. Be careful - you can buy it in many varieties and the hot and super hot? Really are hot and super hot. If you don't have Ro-Tel in your area, you can substitute canned tomatoes with green chiles - just make sure they are chopped fairly small.

You want some guacamole? Well mash up a couple of Haas avocados and throw in about 1/2 cup of your super easy shortcut salsa and add salt and pepper and maybe a squirt of fresh lime juice. You know from the lime, not that plastic green imposter you find in the store and should be outlawed.

You want to know what goes great with salsa and guacamole besides tacos? These little Southwestern Egg Rolls.

Okay now for tacos, I have plenty....

Cilantro Lime Fish Tacos
Crispy Shrimp Tacos
Shredded Beef & Potato Tacos

Maybe you want something you can make ahead so you can really enjoy your ~~margaritas~~ I mean fiesta guests.

Roasted Pork & Potato Chile Verde
Taco Casserole
Taco Soup - I think you should know this is the number one most requested dish in my house, fiesta or not!

Now off to work on some kind of super fabulous Cinco de Mayo dessert....

Enjoy!

Chicken Cordon Bleu Lasagna

2012-04-27T08:41:00.000-07:00

Chicken Cordon Bleu Lasagna

Have you ever gone on a diet where for like 3 days you're supposed to eat whatever you want to kind of prepare yourself for your new way of eating? I love those plans. They are the best. I am so good at those.

Until day 4; then it kind of all falls apart. But this dish? It would be perfect for days 1, 2 and 3 of such a diet. And then for day 4 around lunch time when you give up on such a ridiculous thing as losing weight.

Pair this with a spinach salad. While it doesn't cancel out the sins of the lasagna, you won't feel quite as guilty!

Chicken Cordon Bleu Lasagna
Recipe by Michelle's Dinner Bell

3-4 chicken breasts - boneless and skinless, seasoned with salt and pepper
2 tbs butter
2 tbs olive oil
3/4 cup white wine
1 cup chicken broth
1 cup heavy cream
1 tbs corn starch
1/2 pound ham, diced
3/4 baby swiss cheese, thinly sliced
No bake lasagna noodles - I like Barilla brand
Grated cheese for topping - I used a blend of sharp cheddar and mozzarella

In a large skillet with a lid, heat butter and olive oil over medium heat. Brown chicken on both sides.
Add wine and broth and bring to a simmer.
Cover and let simmer about 20 minutes.
Remove chicken and chop into bite-sized pieces.
In a small dish, dissolve corn starch in small amount of liquid - you can use a bit of the cream or chicken broth. This is called a corn starch slurry for future reference. There may or may not be a quiz.
Now add the cream and slurry to your broth and wine mixture. Mix well and cook until thickened. Do not boil it - just simmer it gently.
To assemble your lasagna, put spoonful of sauce in your baking dish, lay out your pasta, top with chicken, then ham, swiss cheese and another spoonful of sauce. Repeat layers ending with sauce.
Cover tightly with foil - this is important when using the no-bake pastas.
Bake at 375 degrees for 45 minutes. Remove foil and top with grated cheese and bake ten minutes more.
Let lasagna rest covered for at least 15 minutes before cutting into it.

Enjoy!

Blackberry Peach Tart

2012-04-20T12:33:00.000-07:00

You know how some recipes are super simple and they taste good but they are kind of ugly? I hate things like that. I mean, obviously I'm not all "Cupcake Wars" over here - I don't even have the attention span to pluck my eyebrows. But I don't really want to present anything that has the word "dump" in it. I also don't like to eat anywhere that has the word "chuck" in its title. I have a lot of rules.

Anyway, back to the dump cake. I had a revelation. Turn it upside down and suddenly it's all fancy tart like rather than rustic cobbler ish.

Now I'm not going to google this because I'm sure that there are others who have had this revelation long before me, but I like to pretend that I am, in fact, solving the world's problems one by one with each passing day. Humor me, would you?

Blackberry Peach Tart
Recipe adapted from Allrecipes.com

1 can (about 20 ounces) peach pie filling
1 cup fresh blackberries
1 yellow cake mix
1 stick unsalted butter

Preheat oven to 350 degrees
Pour peach pie filling into round cake pan (or silicone mold - see how cute mine is?). Scatter berries over that.
Pour cake mix over fruit and pat lightly.
Slice cold butter into slivers and top the cake mix with that.
Bake 30-40 minutes.

Now one thing I love about my particular mold is that look what happens when you slice it.

How cute is that? And imagine the possibilities - French toast casseroles, quiches, heck, heart-shaped shepard's pie.... The choice is yours! For more information on these all-natural molds (which come in about a gazillion shapes) email me here.

Enjoy!

Slow Cooker Pot Roast

2012-04-17T06:26:00.000-07:00

Photo courtesy of Campbell's

It may come as no surprise that I love to read recipes. When I was growing up before I could even cook, I loved looking at my mom's huge recipe collection. The internet has made this addiction so so easy to feed, I tell you.

I love to go on the big recipe sites and browse recipes but I find myself wanting to fight with people. And really I'm not a mean person, but when a recipe has been rated as a 4-5 star recipe by eight gazillion people and then you (general you here) go on and write that it didn't work for you and was horrid, I'm pretty sure it was YOU and not the recipe.

Another thing I love is when people change 8 of the 10 ingredients posted and add 3 more and then rate the recipe. Um, newsflash, it's no longer the same recipe. So sometimes, I find myself wanting to hunt these people down and find out WHY they do what they do. And then I realize that in another way, I am that person. Many things that many people love? I shun.

There is a recipe that pops up everywhere that people rave about and I ignore. I typically avoid the recipes that call for cream of anything soups or I substitute ingredients to make a more natural substitute. Well this particular pot roast recipe seemed to be stalking me and so I thought what the heck and made it - cream of mushroom soup and all. Guess what? My family loved it! Okay, my husband loved it and my kids ate it, kind of- which is a win here!

Slow Cooker Pot Roast

Recipe adapted from Campbell's

3 lb boneless roast

1 can cream of mushroom soup

3/4 cup water

1 envelope dry onion soup mix

Place roast in slow cooker.
Combine soup, water and soup mix and pour over roast.
Cook on low 8-9 hours.

Note: Add carrots and potatoes if you'd like - I prefer to roast mine separately in the oven but realize to many people this kind of defeats the purpose of the slow cooker!

Enjoy!

Cucumber & Curry Chicken Salad

2012-04-07T04:49:00.002-07:00

Well here we are, three weeks into our new adventure on the east coast and I continue to find things to be neurotic about. Will wonders never cease?

I have realized that I have a deep fear of basements. I don't understand everyone thinking they are normal. They are underground and dark. Weird because I always kind of wanted a basement that I could fix up as a karaoke lounge and have a margarita machine (or ten). Yet my real life basement experience has not been very karaoke/margarita lounge ish at all.

First of all, it took me about ten days to find the light switch down there. I probably could have asked Mr. Bell to help me find it but that would have possibly entailed an extra trip down there and he wouldn't instinctively know that you can only be in the basement for as long as you can hold your breath. Not because it is particularly smelly down there but because everyone knows that serial killers and rabid ground hogs alike respect the you can't kill your prey while they are holding there breath law.

As the days went by, however, just walking by the basement door started to freak me out. I realized it was time to discuss it with the mister and add all basement business to his list of trash and bug abatement. I made him a drink and began to explain how scary it is down there. I told him he doesn't realize it because he is from "back here" where things like underground serial killer slash rabid ground hog pits under your house are normal. I was sure that he would realize that of course a California person couldn't be expected to just flounce down the stairs all carefree into a BASEMENT.

Has he not seen Silence off the Lambs? Wasn't that pit the weirdo with Precious the dog put his chubby girls in actually a basement type of cave thing? That could be me. You know what he said? "You have to go in the basement. The washer and dryer are in there." It was a chillier night than usual in Massachusetts that night.

And speaking of chilly, I feel so out of synch with the blog world. When I lived in southern California, it seemed everyone was talking soup when it was 90 degrees at my house. Now it seems everyone is talking salads and cool fruity drinks and frolicking in their pools while it is peaking in the 40s and 50s around here. Sigh. So I'll embrace my out-of-synch-ness and pretend that it is quirky and fun.

This Cucumber & Curry Chicken Salad is perfect for those of you in warm climates and it is perfect for me when I crank up my heater to 82 degrees, lose my coat and pull out my flip flops and wear them with love.

Cucumber & Chicken Salad
Recipe by Michelle's Dinner Bell

For the dressing
1 pkg ranch dressing mix
1 cup Greek yogurt
1 cup cottage cheese
1/2 cucumber, peeled, chunked and patted dry

For the salad
2 cups cooked chicken
1/2 cured onion, thinly sliced
2 stalks celery, sliced
1/2 red bell pepper, chopped
1/2 cup pistachios
1/2 tsp curry - more or less depending on how you like it
Salt and pepper to taste

1. Combine dressing ingredients in your blended and blend well. Refrigerate about an hour.
2. Combine salad ingredients. Toss with dressing to desired consistency - but about 1 cup of dressing is what I use. Serve salad on rolls or wrap in lettuce leaves.

Refrigerate remaining dressing. It is great on a green salad or as a dip.

Enjoy!

2012-03-30T12:36:00.001-07:00

Thank you all for the sweet emails..... I am out from under the boxes and have located my kitchen, however, I am still disconnected from the modern era except via my magical red phone.

Like me on facebook at Michelle's Dinner Bell for a much more condensed version of me. You might like it better! Plus I like being liked.

Irish Meatball Sliders

2012-03-13T21:47:00.000-07:00

For all you Saint Patrick's Day purists, this is not in any way shape or form an authentic Irish recipe. Go ahead and boil up a fatty hunk of corned beef and some slimy cabbage if it makes you happy, but I hear that's not exactly authentic either. Regardless, I prefer little meatballs covered with melted cheese on Hawaiian rolls. Call me crazy.

This recipe is adapted from a Rachael Ray recipe for Reuben Sliders. Last summer I had a torrid affair with these little beauties and then I recently came up with these Philly Cheesesteak Meatballs. Put them all together and what do you get? Pure Saint Paddy's Day Love, that's what.

Irish Meatball Sliders

For Meatballs
1 lb ground sirloin
1/2 pound sliced corned beef, chopped fine
1 pkg dry onion soup mix
1 egg
1/2 cup bread crumbs

For Filling
1 tbs olive oil
2 red potatoes, diced
16 oz sauerkraut
1 onion, diced
6 ozs beer
1/2 cup brown sugar

For Sandwiches
12 Hawaiian sweet rolls
1 cup sharp cheddar, shredded
1/2 cup butter, melted
1 tsp mustard
1 tsp Worcestershire sauce

Heat oven to 350 degrees.
In mixing bowl, combine meatball ingredients and mix well. Form meat into a brick-sized rectangle and cut into 16 equal squares. Roll each square into a ball and bake for 15 minutes.
While meatballs are baking, heat 1 tbs olive oil in large skillet and add potatoes. Cook until lightly browned. Add rinsed sauerkraut and onion. Cook fifteen minutes over medium heat, stirring occasionally.
In small saucepan, combine beer and brown sugar and bring to a boil, stirring constantly until it starts to thicken slightly and then pour over potato mixture. Add meatballs. Cover and cook ten minutes.
In the meantime, combine melted butter, mustard and Worcestershire sauce in small mixing bowl. Slice rolls lenghtwise without separating them. Spread bottom half of rolls with potato mixture. Top with meatballs and then sprinkle with cheddar cheese. Replace top half of rolls and brush with butter mixture.
Cover with foil and bake 20 minutes.

Totally not Irish, but color your cocktail green and call it a day. You'll love it!

Magic Chubby Hubby Bars

2012-03-12T21:08:00.000-07:00

Magic Chubby Hubby Bars

Have I ever told you that Mr. Bell has a really disgusting habit? Since he's still out of town and not feeling obligated to hang on every word I utter or write, I'll tell you that he does. He eats ice cream. Every night. Not just ice cream but the super good Ben & Jerry's or Haagen Dazs super premium extra fat added ice cream.

That is not the disgusting part per se. The truly disgusting part is that he never gains weight. Not an ounce. And it's not like he works out, either. He'll do like ten push ups every few weeks and be like, "Oh, it's a good thing I'm working out, I almost gained a bit of weight last week." And it awakens a brand of violence within me that I can't even write about on the internet as it may incriminate me at some future date should something mysterious happen to my never-gain-an-ounce husband whom I love with all my heart.

Why then, you ask, are these called Magic Chubby Hubby Bars as opposed to Morbidly Obese Wife Bars? Clearly if you must ask, you are missing out on the very best ice cream known to mankind and that is Chubby Hubby by Ben & Jerry's. And you should be glad - very very glad. Because it is the ice cream that will haunt you for the rest of your life and cause you to do things like lie to your husband that a freakish freezer mishap in every grocery store in the state destroyed every last pint of ice cream except for the very easy for me to resist Rum Raisin.

Now these Chubby Hubby bars were kind of a last minute thing. I mentioned that my son was home last week from Japan and I wanted to make something I'd seen on the site of all evil things (Pinterest) which was basically a brownie topped with a peanut butter and chocolate rice krispie treat. Then I realized I didn't have time to make that and I panicked until I realized I had the ingredients on hand to make Magic 7 Layer Bars - which really is a problem in and of itself. Who in their right mind has all that stuff on hand at all times? Um, right. Me. Anyway, then I realized the Magic 7 Layer Bars were hated by my non coconut eating son.

As the panic began to bubble back up I remembered these little beauties and began to improvise and well, the Magic Chubby Hubby Bar was born. And promptly removed from my custody.

Magic Chubby Hubby Bars
Recipe by Michelle's Dinner Bell

1 box (18-20 oz) brownie mix - my favorite it Ghirardelli Double Chocolate Chip
1 stick butter
2 cups of peanut butter filled pretzels
1 cup of Rolo candies, cut in half
1/2 cup butterscotch chips
1/2 cup white chocolate chips
1 cup dry roasted peanuts
1 cup sweetened condensed milk

Preheat oven to 350 degrees.
Combine melted butter and brownie mix and press into bottom of 9x13 baking pan - I use glass lined with parchment paper for easy clean up and cutting.
Top with pretzels and Rolo candies.
Top that with chips and peanuts.
Sprinkle with the peanuts.
Drizzle condensed milk over the top of that.
Bake for 30-35 minutes. Cool completely before cutting.

Enjoy!

P.S. - I need to stop panicking over baked goods. It is not attractive. My son implored me to stop fussing over him and I think I saw a flicker of "I can't wait to get the heck away from this crazy bat I call mom" on Day 9 of his visit.

St. Patrick's Day Cream Pie Cupcakes

2012-03-08T21:24:00.001-08:00

As some of you may know, I have essentially two sets of children. My 90s set and my newer version, born in this century. What you may not have known is that I have actually had children in three different decades. How weird is that? It's almost creepy when you think about it so I try not to.

One thing having a big span between your children is good for is perspective. When my oldest children were small, I thought they'd always think I was the supreme authority on all things and that it was essentially impossible for me to be wrong. Ha. Those days are numbered, friends. If you have small children, enjoy those moments while they last.

Now since I KNOW the moments are numbered, I'm careful to protect them. At. All. Costs. But recently I blew it. Our little Bell who is in kindergarten had a lot of questions about St. Patrick's Day when all the green began showing up in the stores. There are those mothers who carefully explain the real background of things like holidays. I could have gone into the whole religious and cultural background but I am not that mom and went instead with the magical leprechaun, green rice krispie treat, lucky clover kind of explanation.

Had I stopped there, all would be well. However, I apparently went one step too far when I told him that you have to wear green or you will get pinched. Who knew that pinching was no longer part of it? I mean, that was the whole story when I was a kid. Wear a green shirt or get pinched. And if your mom (not MY mom, I always had a green shirt so really, Mom, if you're reading this, I'm not talking about YOU) didn't do the laundry, your teacher would take pity on you and cut a shamrock out of green construction paper and pin it to your shirt to "save" you from the pinchers. Except everyone knew that a green construction paper shamrock was not really WEARING green so it totally didn't count and you got pinched ten times harder. Duh.

Anyway, all this talk of pinching has apparently traumatized my son. He came back to my room later that night and asked if I really pinched kids in my class. I lied. I had to. And you would have, too, had you seen the absolute repulsion in his eyes that his do-no-harm mother may have actually been a pincher in her younger days. So for the rest of you who did not get the memo? Pinching is no longer part of Saint Patrick's Day. You're welcome.

Saint Patrick's Day Cream Pie Cupcakes
Recipe by Michelle's Dinner Bell

1 yellow cake mix and ingredients called for on box

Filling
1 small box instant pistachio pudding mix
1 cup half and half
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla

Ganache
1 cup heavy whipping cream
1 cup semi sweet chocolate chips

Prepare cake mix as called for to make cupcakes.
In small bowl, combine half and half and pudding and mix well.
In another bowl, combine 1 cup whipping cream and powdered sugar and beat until stiff peaks form.
Fold pudding mix into whipped cream.
Split cupcakes horizontally and top with cream.
In small saucepan, heat remaining whipping cream until just beginning to bubble. Add chocolate and turn off heat. After about five minutes, stir to incorporate chocolate into the cream.
Allow ganache to cool and thicken.
Spoon over cupcakes, letting chocolate drip down the sides - you might want to put some parchment underneath a rack to catch the chocolate. There is no real neat way to do this.

Enjoy!

Jalapeno Popper Cheeseburgers

2012-02-28T20:09:00.001-08:00

I just realized that my husband sabbatical is nearing an end and in all my boo-hooing, I've forgotten to take advantage of the beautiful sandwich and taco making possibilities that just might take my mind off my troubles.

I know many people love love love the King's Hawaiian Roll. I am scared to admit (in case you decide not to like me) that I didn't really get it at first. That is until I started making sandwiches on those little beauties. Specifically sandwiches with spice. Um, yum! That is all I can say about that.

So a Hawaiian roll combined with a jalapeno popper seems like pretty much the perfect sandwich, right? Sweet roll, creamy cheese and spicy jalapeno.... Now I have to tell you, the jalapeno popper seems to go overlooked by Mr. Bell. I don't quite understand it. He loves the spinach and artichoke dip, why can't he see this is like eight gazillion times better? But the jalapeno popper never makes his cut when we're "deciding" over appetizers. He's a wing man first and an artichoke and spinach dip man second. It makes me sad. Very very sad. But this makes me happy. Very very happy.

Jalapeno Popper Cheeseburgers
Recipe by Michelle's Dinner Bell

1 lb ground sirloin
1 pkg ranch dressing mix
3 green onions, divided and chopped
3 jalapenos, 1 chopped and 2 sliced into rings - seeds and veins removed
8 oz reduced fat cream cheese
1/4 cup fresh cilantro, chopped
pinch of garlic salt
sharp cheddar cheese, sliced
King's Hawaiian Rolls (12)

In large bowl, combine sirloin, 1/2 ranch dressing package and half of the green onions.
Form meat into a brick and cut into 12 equal sized squares and then flatten into patties. Bake patties 12 minutes at 400 degrees.
While patties are baking, remaining ranch dressing mix, remaining green onions, chopped jalapenos and cilantro with cream cheese. Blend and set aside.
In small skillet, heat 1 tsp olive oil and cook jalapeno rings until lightly browned but still crisp tender. Season with garlic salt. Set asied.
When patties are done, slice rolls in half and top bottom half with cheddar cheese, burger and a small scoop of cream cheese mixture. Place sandwiches in 9-13 pan and cover with foil. Bake at 400 fifteen minutes.

Enjoy!

I am excited to tell you that I'm going to be missing for a while. My oldest son is graduating from basic training in San Antonio this week and my second son is heading home from Japan for the first time in OVER A YEAR! Additionally, the final move is actually happening in three weeks so, well, you know, I might be a bit busy, but I'll be back soon with lots of new things, I promise!

Thanks to each of you who shares a part of your day with me. It really means a lot to me.

Michelle

Slow Cooker Mexican Chicken

2012-02-20T21:17:00.000-08:00

I know it's Fat Tuesday and I should probably do something a little more Mardi Gras-esque, but you know what? There are people who do that a whole lot better than me like my friend over at msenplace.blogspot.com. You want creole style cooking? Head over there - she'll fix you right up. Or check out my BBQ Shrimp recipe here.

Or just make Mexican food. When I'm in doubt, it is what I do and it always works. Okay, not always. Sometimes Mr. Bell makes "the face" but you know, for most people it always works. What's not to love about Mexican food?

This chicken will work in just about any south of the border type of dish. I served it over black beans and rice. Did my children eat it, you ask? Um, well, sort of.... I told one little Bell it was barbecued chicken (he didn't touch the rice bean combo) and hand picked the black beans out of the other's rice because he said they looked like roly-poly bugs. Really, I would have thought that would make them more desirable to the littlest Bell - that kid has put some majorly disgusting stuff in his mouth. We'll leave it at that.

Slow Cooker Mexican Chicken
I think this recipe was on the back of a salsa jar.... Pace maybe?

4 boneless skinless chicken breasts
1 cup of jarred salsa (fresh doesn't work quite as well here)
1 pkg taco seasoning mix
juice of 1 lime and fresh cilantro for garnish

Combine all ingredients except lime juice in slow cooker.
Cook on low 6-8 hours.
Shred chicken with two forks, add lime.

Serve this over a salad, in a tortilla or eat it straight. It's delicious!

Enjoy!

Italian Beef Sandwiches

2012-02-19T13:13:00.000-08:00

I think my all time favorite movie is When Harry Met Sally. I absolutely love that movie. You know the restaurant scene - not THAT one - the one where she's ordering? That is how I order and seriously I know it can seem really irritating - especially to someone (Mr. Bell) who orders exactly like Harry does in the movie.

In case you are totally lost and have no idea what I'm talking about, here's a clip:

Here's the thing about Sally. I think the movie is trying to portray her as kind of straight-laced and uptight. But she's not. I mean, really, see the other restaurant clip and you'll know she's not uptight! She just knows what she likes and how. And really I'd say her way probably IS better. Now maybe I think this because her way is similar to my way. Whatever. I like my way but more than that, my way really is good. If everyone would try it, they'd see that.

By the way, that's the last of the video clips for a few days, I promise.

Do you find yourself thinking if people just saw things your way, the world would be a better place? Yeah, so do I. Things that other people just accept drive me insane and keep me up at night. Things like posting that you are in excruciating pain with a migraine on Facebook, for example. No. You really aren't. People in excruciating pain of any kind would not be on Facebook and don't get me started on sitting in front of a computer or typing on a phone with a migraine.

Actually I have a whole rant on Facebook and my love/hate relationship with it but I'm afraid to go into all that here as I do realize you came here for an Italian Beef recipe. So I'll just save that for another time.

Where I was really going with this is the whole throw everything in the pot and cook the heck out of it. There is a better way. While some vegetables take hours in the slow cooker, most do not. Add your onions and peppers in the last 20 minutes or so of cooking and they'll still have some flavor (and texture).

Italian Beef Sandwiches

2 lbs chuck roast

1/2 tsp garlic salt

fresh pepper to taste

1/2 cup Italian salad dressing

1 cup roasted red peppers

1 cup sliced onions

1 cup pepper jack cheese

Toasted rolls

Season roast with garlic salt and pepper. Top with Italian dressing. Cook on low 7-8 hours.
Shred meat with forks and add peppers and onions.
Top with cheese and replace cover.
Turn cooker to high and cook 20-30 minutes more.
Serve meat mixture on toasted rolls.

Enjoy!

Baked Spaghetti Casserole

2012-02-17T11:21:00.000-08:00

I am in a confessing mood today. I'd like to share with you a little secret about why I like to cook. It's in this video. Take thirty seconds to watch it and change your life. Seriously.

Do you see? Do you understand? Sanctuary friends, it is in your kitchen! Mr. Bell has taken to reading in the bathroom and for some reason, the little Bells leave him alone. He manages what I call a complete "get ready from scratch" almost every day. Showering, shaving, grooming, dressing. All of it. Every day. I don't know why our children respect his bathroom time because I'm lucky to get 90 seconds alone in the bathroom every third day. Not that I don't shower every day, don't freak out. I totally do. But leisurely alone time? No.

I must be much more creative. Do you smell what I'm cookin' here? Things that seem complicated - like a totally homemade freshly baked casserole coming out of the oven - can buy you some peace and quiet. Especially if you have a door on your kitchen which I do not but for the love of all that is holy, some day I will.

This recipe makes enough for two complete casseroles. Bake half tonight in a casserole dish and put the other half in your freezer. Then next week, whip this out and put it in the oven while you catch up on Real Housewives, Facebook, whatever. I don't judge.

Baked Spaghetti Casserole

1 lb spaghetti
1 lb bacon
1 lb ground beef
1 medium onion, chopped
1 red bell pepper, chopped
2 (14 ½ ounce) cans diced tomatoes with green chiles (or not if you don't like a little spice)
2 (10 ½ ounce) cans condensed tomato soup
3 cups sharp cheddar cheese, shredded
salt and pepper

Directions

Preheat oven to 350°F.
Cook pasta in salted water 2-3 minutes less than the package directs for al dente as you will be baking this. Drain pasta and set aside.
While pasta is cooking, chop bacon and cook until crisp. Wipe pan clean.
In bacon pan, cook ground beef, onion and bell pepper over medium heat and season with a bit of garlic salt and pepper. Or whatever you like for general seasoning. Drain fat.
Add tomatoes and soup to meat mixture and heat through. Stir in half of the cheese and the crumbled bacon. Continue heating until cheese is melted.
Add cooked spaghetti to the sauce mixture and pour into a casserole dish sprayed with nonstick spray. Cover with foil and bake about 20 minutes.
Remove cover and top with remaining cheese and bake until cheese is melted - about 15 minutes.

What are some of your favorite time saving tips? I'd love to hear them!

Sweetheart Sandwiches

2012-02-11T14:17:00.000-08:00

This recipe contains cream cheese and chocolate. Do you really need to know more? Well, I suppose if you're going to make it, you kind of do, but really, this one is a no brainer: ingredients you probably have on hand, comes together in minutes and it is delicious.

I prepared these as little sandwiches. You know why? Because dip and the little Bells seemed scary. I'm not sure why I envisioned them dipping these sweet red cinnamon hearts into the dip and then licking it off and re-dipping. They looked at these treats as if they were poison and asked for just sprinkles on a spoon. Sigh.

They were very cute plated this way, but now that I know there is no danger of double dip debacles at my house, you can also serve them as chips and dip if you prefer. The possibilities for this recipe are endless.... Green shamrocks at St. Patrick's perhaps?

Sweetheart Sandwiches

Recipe by Michelle's Dinner Bell

For the cookies:

3-4 flour tortillas,

butter, softened

1 bottle red decorator sugar

1 tsp cinnamon

On shallow plate, pour out red sugar and mix well with cinnamon. Set aside.
Spread each tortilla with butter and poke all over with fork. Using cookie cutter, cut shapes out and place butter side down in sugar mix.
Place on cookie sheet (I used Silpat for ease in clean-up) and bake at 350 for about 10 minutes.
Remove and set aside to cool

For the Filling or Dip

8 oz cream cheese

7 oz marshmallow creme

1 pint strawberries, washed and chopped

1 cup semi sweet chocolate chips

With mixer, blend together the cream cheese and marshmallow creme until light and fluffy and well incorporated.
Carefully stir in strawberries and chocolate chips.

If you're serving as sandwiches, put filling between two heart cookies. That's it!

Enjoy!

Philly Cheesesteak Meatballs

2012-02-10T12:34:00.000-08:00

One plus to this bi-coastal marriage is that there is no one here to tell me that making tacos every other day, even if they are filled with totally different and unrelated ingredients, is too many tacos. In fact, now that I made these little beauties, I'm thinking some kind of meatball stuffed taco thing. Stay tuned.

Speaking of bi-coastal, when we made this moving plan, I knew it would be hard to be apart. Of course I did. I mean, we spend a lot of time together and all of our "what should we do today" plans include each other. So day after day with many days left until we are reunited is making me sad. And crazy. What I didn't know was that being separated for this long would make me crazy. We're talking $2 waffle irons at Wal-Mart black friday crazy. Remember that?

I know, I know, too much mush. But it is almost Valentine's Day - surely you can understand a girl missing her pot.

Yesterday, I was at TJ Maxx, which is a lame place to go when you're in the middle of a move and paying by the ounce to move your crap. It is not the time to be there, seeing all there is to see that you don't have and must get right now as who knows what they have to buy in whatever suburb outside of Boston that I end up in? I mean, what if I can't find this super cute red polka dot casserole dish there?

So anyway, back to TJ Maxx where I was mindlessly wandering, child free and huge icy diet Coke in hand, my own special nirvana. There I was looking at the purses, minding my own business, when I heard a lady exclaim, "Oh my gosh, look at THIS." Now at TJ Maxx, you have to look. I mean, she could have found ANYTHING there and most likely whoever didn't find it first (in this case, me) really really needs whatever it happens to be. So I looked up kind of sneaky like, out of the corner of my eye because I didn't want her to know I was looking. She had in her hand a lid. Out of the corner of my eye, it appeared to be a lid much like my blue lid above which meant that underneath that lid was a pot. A pot much like my blue pot above but in red.

My heart was racing. I mean, seriously, if there was a red Le Creuset pot at TJ Maxx, I was going to have it. No matter what. I would put up with Internet ridicule for fighting $2 waffle iron Black Friday style. Yes I most certainly would.

So Red Lid Holder's friend said, "How much?" You know what Red Lid Holder said? "Sixty-nine dollars." Okay, so now I had no choice but to size up Red Lid Holder and her friend. Could I take them both? Probably not with my regular strength but with super caffeinated me combined with the adrenalin rush of having my very own red Le Creuset for $69? Yes. Yes I could.

But wait! A miracle was happening. They were walking away! Walking away from my red Le Creuset pot. This was a dream come true. But I must remain calm and cool. I want to run over and grab it and hold it above my head trumphant winner style. Stop, I told myself. Look at two more purses. And then stroll over. No one is there. It's yours. Just stay calm. I looked at two more purses. Walked calmly over.

At this point, I'm pretty sure I'm going to have a stroke before I get there. I have decided I won't even pack it. It will ride on my lap in the airplane all the way to some suburb somewhere around Boston. I will buckle it in. We will be in love. My blue pot will be jealous, but it will understand when it sees the glorious red of my new red Le Creuset. I am about 3 feet from sweet victory when I realize the pot is an impostor! It is not a Le Creuset but a Cuisinart. I have been had. And I am mad. Mad and sad.

Oh but the meatballs? They were really good and since my blue pot (sorry for almost cheating on you Mr. Blue) is somewhere in Massachusetts, I had to improvise. I baked the meatballs on my Silpat and it was brilliant! Mr. Blue is awesome but often requires a little scrubbing with the SOS pads after something like meatballs. The Silpat, however, basically wiped clean!

Philly Cheesesteak Meatballs

Recipe by Michelle's Dinner Bell

1 lb lean ground sirloin

1 pkg dry onion soup mix

4-5 oz can mushrooms, drained and chopped

1 egg

1/2 cup grated Parmesan (green can is fine here) or bread crumbs

1 pkg Laughing Cow Light Creamy Swiss wedges, each wedge cut in half

Mix everything except the cheese wedges. Form into a rectangle about the size of a brick and cut into 16 equal sized pieces.
Roll each half wedge of cheese into a ball.
Flatten each meat square a bit and then wrap around a cheese ball making sure to seal the cheese into the ball.
Bake meatballs at 375 degrees for about 20 minutes.

These would be great with pasta or as a sandwich. I served mine over Red Pepper Relish made in my slow cooker. I baked the meatballs early in the day, prepared the peppers and then about an hour before dinner, put the meatballs in the slow cooker to heat them back up. The steam of the slow cooker made them super moist and imparted a bit of the red pepper flavor into the meatballs.

Slow Cooker Red Pepper Relish

2 large red bell peppers, cut into thin strips

2 sweet onions, thinly sliced

1-1/2 tablespoons cider vinegar

2 tablespoons brown sugar

2 tablespoons light olive oil

1 tablespoon honey

Kosher salt and pepper to taste and a pinch of red pepper flakes

Combine all ingredients in slow cooker, mix well.
Cover and cook on low 4-5 hours.

Enjoy!

Johnsonville Chili Challenge

2012-02-05T14:07:00.000-08:00

Italian Sausage and Roasted Red Pepper Chili

I have been a horrid blogger this year. Let's just get that out on the table, shall we? With my husband eight gazillion miles away in Massachusetts, I have realized a couple of things that I'd like to share with you, but possibly not with him.

For years I have accused him of being a pack rat and having way too much crap. Well, seeing our entire house packed up and put on pallets says different. Pallets of kitchen stuff, cookbooks and enough toys to stock a Toys R Us. Very few Mr. Bell type boxes. Hmmmm.
I have, on occasion, been guilty of being one of those women who laments quietly in her head (um, yeah) that I have to do everything around here. Well, guess what? It is apparently not true. There. I said it. Out loud.
The little bells really DO behave better for him. This one I have tried to deny for years but it is no longer possible as I find myself ready to ship them off to the nearest rent-a-kid facility at the end of almost every day.

What I have worked on recently is a Johnsonville Chili Challenge. This is one of my new favorite dishes - spicy Italian sausage, roasted red peppers and white bean chili topped with mozzarella cheese and fresh basil. I'm (of course) kind of late to the entry game, but if you'd click here and like my recipe, I'd sure appreciate it. Oh and as soon as I'm allowed, I'll share the recipe with you!

You're Moving Where?

2012-01-31T14:42:00.000-08:00

You know how just when you almost think you know what you know, everything changes? That's what's been going on over here. My husband accepted a new job. Make that a new job in a far away place where flip flops are not considered real footwear. Um, what? Right. We are in the middle of a move to Boston of all places. Actually, we aren't apparently moving to Boston. We are moving somewhere in the vicinity of Boston. I have been advised by my husband that to say we are moving to Boston implies that we are moving to Boston. Okay. Whatever. To me there is one coast. It's on the west. The east coast is anything around, oh, I don't know, Las Vegas.

Honestly I am scared to death. If you've been reading my blog you may recall from this post that Mr. Bell is from over there, east of Vegas, in a little suburb outside of Boston. He has told me many times of his frustrations with my people here in California. I like to pretend that I do not know what he's talking about. But hey. I watched the Practice. They really ARE scary over there. I never saw a flip flop once on that show. Not. Once. So I have convinced myself that everyone will hate me and my flip flops and yell at me everywhere I go. And the little Bells will pick up Good Will Hunting accents and I won't know what they are saying. Oh and the truth will come out that the only Boston baked bean I've ever made came from a can of Bush's.

And so, this week, you may find more rambling and less recipes and I apologize. Mr. Bell is already out there and the little bells, well, you know, their approved recipe list is short, boring and quite possibly bordering on child neglect. I have been researching clam chowder recipes as it seems an essential in a New England kitchen but I keep coming across recipes with canned clams. If I have any New England readers, is that how you do it out there? Inquiring minds want to know....

Hello!

2012-01-27T12:56:00.000-08:00

Thank you for the emails recently.... It has been a crazy start to the new year with all sorts of changes and I have just been completely overwhelmed with regular life. I'll be back next week, I promise.

Honey Mustard Salmon

2012-01-09T08:16:00.000-08:00

Photo from howtocooksalmon.com

It is officially the second week of January and I am officially behind. Have I started my diet? Well, yes - for about an hour or two at a time. Did I give up diet Coke? Well, I have done well during the hours of 10 pm until around 9 am, so you know, baby steps. How about Christmas shopping for 2012? No. Of course not. I am starting to think that I should do resolutions George Costanza style - you know, the opposite of what I think I should do.

One resolution that I have kept so far on Week 2 is eating more fish. Okay, that's not true. The resolution is actually serving more fish. I do not resolve to eat more of it myself although I know I should. This is a really quick and easy recipe and the same preparation would work for chicken just in case you have some non-fish eaters in your house.

Honey Mustard Salmon

4 salmon filets
kosher salt and freshly ground pepper
2 tbs creole style mustard
1 tbs honey
1 cup fresh bread crumbs, toasted*
2 tbs butter

Heat oven to 400 degrees. Place filets on baking sheet and season with salt and pepper.
In a small bowl, mix together honey and mustard. Spread evenly on tops of fish filets.
Melt butter and mix with breadcrumbs, blend well and place about 1/4 cup on each filet.
Bake 14 minutes or until fish flakes easily with a fork.

*You can substitute purchased panko crumbs for this or even cracker crumbs, but I like to use fresh crumbs from a good quality bakery bread or roll. Just grate the bread on your cheese grater and toast it. Easy!

Enjoy!

So how about you? Are your resolutions going any better than mine are? Anyone have any suggestions for a couple easy ones that I can actually keep?