Tastetastic Voyage

Cha-cha-cha-changes

2013-02-06T10:10:00.003-08:00

Wow...it's been three months. That is CRAZY. I can't believe it. I've been trying to find things to blog about - but nothing has really given me the motivation. I planned a ton of crockpot meals...none that I'd honestly share or make again. I work nights all.the.time and only cook a day or two a week. But a lot has happened - it's catch-up time.

I lost my job, not my self-worth.
Wow, that feels good to type, see, and say. I've had a really hard time dealing with the loss of my teaching job and the opportunity to blog about food and education in the classroom. I've tried to keep a brave face, but I can't live with my head in the sand anymore. It's time to get on with my life.

So...I've been at my current job for three months now. Just had an employee review. It's going well and I enjoy it. I am really excited about the opportunity to go back to school - I just need to figure out what I want to major in and get started on the course work.

Maria got engaged shortly after Christmas to an awesome guy. They're getting married in July of 2014. I am so excited to stand next to my sister on one of the most important days of her life. We hit the ground running on the bridesmaid dress shopping and it didn't take long...forgive the bad model.

I am so excited about the shower and have tons of ideas and motivation in my Pinterest. My only hope is that I do not go all Kristen Wiig in Bridesmaids.

I look forward to this weekend - actually having two days off will give me tons of time to get into the kitchen and make some deliciousness happen. It also means actual time to figure out meals for the week, ones that I hope to share with you soon!

End of the World Coupons

2012-12-20T17:01:00.002-08:00

So, if you've been living under a rock, you know that tomorrow is where the Mayan calendar ended. Yes, the end of the world is tomorrow. I plan to spend the day baking up a storm for the Christmas festivities at my house...just in case they were wrong. In case you want to hurry up and stock up your house, here are some coupons that will get you through should you survive the end-of-the-world-insanity or last minute Christmas shopping, whichever should come first.

Coupons For The Apocalypse

Fighting Zombies all day can be a real headache:

You’re gonna want something to do on those long cold nights:

Don’t forget the kiddos, they’re our only hope at repopulating the earth:

When your husband is out slaying the walking dead, he needs to smell good:

$3.00 off any one (1) Axe holiday pack

I hear blood stains are hard to get out of clothes:

$3.00 off Seventh Generation Laundry Detergent

And you certainly need to wash off the Zombie guts before dinner:

Snacks. Snacks. And More Snacks. Fighting Zombies is hard work!

Keep the putrid smell of Zombies out of your house (or what’s left of it):

$3.00 off any 3M™ Window Insulator Kit

Fido and Fluffy can defend the homestead while you’re scavenging for food:

Leaves and berries can be bland, sweeten them:

$0.85 off ONE Truvia Natural Sweetener

If you take to the seas to escape the Zombie herd, you’ll need this:

$1.00 off any Dramamine product

Doesn’t this stuff last forever?

$2.00 off (2) Silk Pure Almond half gallons

Hydrate, Hydrate, Hydrate:

$1.00 off Minute Maid Juice Box 10-pk
$10.00 off 1 Filtrete™ Water Pitcher – 12 cup
$1.00 off three Welch’s Sparkling Juice Cocktails (You might need something stronger though)

Where else are you going to store the food you scavenge?!

You do have one of those camp coffee makers right?

$1.00 off ONE (1) GEVALIA Coffee – 12 oz

And last but not least, you gotta look and smell good in the new world!

Obvious Necessities:

Tip: Defrosting Chicken Without Cooking It

2012-10-25T11:19:00.003-07:00

Thought I was leaving you high and dry today? Nope. I've been indulging in the beginning of my weekend. DJ let me sleep in today, we've enjoyed a breakfast in our jammies, and finally went to buy his costume and fixings for treat bags for the 14 kids in his class. And what's an 80 degree-ish day without a trip to the park?

So now we're home and I just realized that we're having chicken tonight for dinner. Not a problem - except the chicken is frozen solid in a bag in the freezer. When I first started cooking and had frozen solid chicken, I would throw it in the microwave on defrost. The pieces of chicken would be partially cooked when the defrost was done. Gross.

I'd love to share my preferred method of defrosting chicken without cooking it before, well, cooking it.

Step One: Preheat oven to 200 degrees.
Step Two: Place chicken on aluminum foil in a single layer.

Step Three: Turn off the oven and place chicken in, setting the timer for 25 minutes. I've tried 20 minutes for smaller batches.

Step Four: Take the chicken out of the oven and begin preparation for the delicious meal that you have ahead of you tonight. For us, it's Chicken Chop Suey. Another clean plate club recipe, maybe?

DO:
Preheat oven to 200 degrees and turn it off when you put chicken in.
Set the timer and forget about it.
Dispose of the foil properly. No one enjoys salmonella.

DO NOT:
Peek on the chicken to see how it's doing. Precious heat will be lost.
Try to eat the defrosted chicken raw. This process is purely for defrosting without cooking it, allowing you to totally control the cooking process. And everyone loves control.

Enjoy!

Hot Fudge Brownie Larabars

2012-10-24T07:24:00.004-07:00

Two days in a row...I am on a roll like butter! A Hawaiian roll, please. I love them so very much, but am too cheap to buy them. They are an indulgence of mine - like Twix, Starbucks, and chocolate. Just like Larabars...yep, too cheap to buy. When I saw this recipe on Chocolate Covered Katie, I knew that I had to make them ASAP.

Now, if you've been reading long, you know that DJ can't be around nuts. Yes, there are nuts in this recipe. When this recipe was made, DJ was at school. All associated dishes and areas were cleaned and sanitized prior to his return. It's nice to be able to make things yourself - definitely try this out - you will not be disappointed at the taste and the money still in your wallet. You're welcome!

Hot Fudge Brownie Larabars

adapted from Chocolate Covered Katie, originally seen ad Fudge Babies.

Ingredients

1 cup walnuts

1 and 1/3 cups pitted dates

1 tsp pure vanilla extract

3-4 T cocoa powder

1/8 plus 1/16 tsp salt chocolate chips, bar, or baking chocolate (I added chocolate chips)

Directions

Blend all the ingredients, using a food processor,

Place mixture in a dish lined with waxed paper and shape into bars. Cut into bars and wrap.

Lunch On The Go: Turkey Salad Wrap

2012-10-23T06:14:00.003-07:00

I have mentioned, without sarcasm, that I LOVE my job. I work alongside the executive chef and cooks and all their amazing talent. I sample on a daily basis so that I can adequately talk with the patients about their meal choices. Don't even get my started on the desserts that they roll out of the kitchen. So.damn.good.

The down side? Trying not to purchase everything in the cafeteria. In an effort to not put my entire paycheck back into the cafeteria, I've started bringing my lunches. I found this recipe from Martha Stewart and had the feeling that it would be absolutely delicious. And it is. I adapted it slightly to use turkey lunch meat instead of cooking actual turkey because 1.) it's faster. 2.) I just worked an 8 hour shift and didn't care. 3.) Did I mention it's easy? Chop up four ounces of turkey, mix with some mayo, mustard, and vinegar. Wrap it up (whole wheat, please) with some spinach and carrot - you're good to go!

I leave you with some pictures from our trip to the pumpkin patch this past Saturday. DJ had a blast!

Hayride

DJ loved feeding the goats and sheep.

Turkey Salad Wraps
adapted from Martha Stewart

Ingredients

For the filling:

4 ounces turkey lunch meat

2 tablespoons light mayonnaise

1 tablespoon honey mustard

1/2 teaspoon red-wine vinegar

Ground black pepper

To assemble:

1 cup baby spinach, or arugula

1 carrot, finely grated

1 (12 inch) flour tortilla, flavored if desired

Directions

Slice the turkey and place in a medium bowl. Stir in the mayonnaise, mustard, and vinegar until combined. Season to taste with pepper.

Arrange arugula and carrot in the center of the tortilla. Spoon turkey salad down the center. Fold one end of tortilla up over a little of the filling. Fold the sides over to enclose the filling, and then roll up to close.

Menu Plan - Week of 10/22

2012-10-20T07:33:00.002-07:00

Hello! How are you? I'm doing fantastic - and no, that isn't sarcasm. I am loving my new job. I get to spend more time with the little man and am actually finding myself in the kitchen more consistently. I've trained on all three of my rotating shifts - which feels wonderful to be done! I love working alongside the cooks and chefs. I'm in hog heaven. Speaking of the little man, how handsome was he on school picture day?

In other fun and exciting news, I had a pretty awesome reaction to hair dye. For only being 30, I am quite gray. A head of gray hair is something that I'm just not ready for, so I have dyed my hair for the past several years. I blame the use of a new and different brand for the skin falling off my face at the scalp line. Nice way to start a new job, right? Hi. I'm Lisa. My face is not falling off and I do not have some contagious disease, I promise.

For the first time in weeks, I was able to sit down and actually plan a week of meals. A little different than in the past, I'm including the recipes that I plan to try to breakfasts and lunches this week. Hope that you have wonderful things planned. I'm looking forward to DJ's first trip to the pumpkin patch today. I'll be sure to share some pictures of our adventure! Enjoy the rest of your weekend!

Plan for Week of October 22nd - in no particular order.

Breakfast
Apple Bagel Sandwiches with Whipped Pumpkin Spread
Hot Fudge Brownie Larabars (so I don't stuff my face with samples in the kitchen!)

Lunch
Turkey Salad Wraps

Dinners
Ground Beef Stew
Pan Roasted Chicken with Maple-Mustard Dill Sauce
Stuffed Pork Sandwiches
Chicken Chop Suey
Beer Pizza

Pumpkin Garlic Rolls

2012-10-10T04:54:00.001-07:00

Hi...my name is Lisa. I know it's been awhile. Towards the end at my old job, I was leaving the house before sunrise, working up to 11 hour days, and fighting an hour or so commute to the house. Add catching a cold to the mix, and dinner was just not happening.

This weekend was pure bliss. I actually spent time in the kitchen trying to find ways to use the 5 cans of pumpkin that I bought on a whim. After a bit of Googling, my search ended with these rolls. I adapted the recipe slightly using a different glaze using butter instead of olive oil. I have a thing for a delicious, soft, chewy rolls with a delicious, long simmered meal and these fit the bill perfectly. Consider adding these to your spread this turkey day!

Pumpkin Garlic Knots

Source: Handle the Heat, from (never home)maker, glaze adapted from Annie's Eats
Ingredients

For the rolls:

1 cup warm water

1 envelope active dry yeast

2 tablespoon honey or agave nectar

1/2 cup canned pumpkin

olive oil

1-1/2 teaspoons coarse kosher salt

3-1/2 cups unbleached bread flour

For the glaze:

3 tablespoons butter, melted

2 cloves garlic, minced

1/2 teaspoon dried oregano leaves

Directions

Pour the warm water into a medium bowl and whisk in the yeast. Let sit until frothy, about 10 minutes. Whisk in the honey, 2 tablespoons olive oil, and pumpkin puree.

In a large bowl, whisk together the flour and salt. Make a well in the center of the dry ingredients then pour in your wet ingredients.

In a mixer using a hook attachment, pour the contents of the bowl. Set mixer on medium-low and mix until ingredients are incorporated. Knead dough for approximately 6 - 8 minutes.

Lightly oil bowl and roll dough to cover and coat both sides lightly with oil. Cover with a damp towel or plastic wrap and let rise for about 2 hours; or until nearly doubled in size.

Preheat oven to 425 degrees F, put in a pizza stone (you may use a pan, too, but it works best with a stone), and divide the dough into two equal pieces. Place half into a freezer bag if planning to use another day. The dough can be frozen for up to three weeks.

To shape the rolls, tear off sections of dough and roll into a long shape. Tie in a know and fold the ends of the dough into the center.

For the glaze, mix the melted butter, garlic cloves, and dried oregano and stir to combine. Using a brush or a sandwich bag, coat tops of rolls with glaze.

Place the rolls on your stone (or on your pan) and let bake until golden brown on the tops, about 10-15 minutes depending on size of knots.

Happy Birthday, DJ

2012-09-27T06:30:00.001-07:00

Every day at work, the lead teacher tells the babies that they are loved and they should be happy. Every day, I look out the window and fight back tears. The babies are loved while their parents are working, the same way that my little man is cared for by someone else while I'm working. If I said it didn't break my heart a little, it would be a lie.

I pretend for a moment that I'm talking to DJ, telling him that Mommy, Daddy, Dukey, Pappy, Grandma, Ah, Nana, Gramps, Great Grandma, Poppa up in heaven, and everyone else that he comes in contact with absolutely adores him.

Small tangent:

I can't get over how tiny Duke used to be!

At 8:20 this evening, I will commemorate my life changing forever for the 4th year in a row. It's DJ's birthday today!

My dearest DJ,
You have changed my life in more ways than you know. You've given me more joy than you can ever imagine. I fell in love with you from the moment that I saw you. You have my heart you dear sweet boy.

You are such an amazing gift. As much as I try to find the words that adequately express my love for you, there are none. You have changed my life forever and I love you with all of my heart.

I love watching you learn and grow. You are such a joyful little man and I am so very proud to be your mommy. Happy Birthday, DJ!

Menu Plan - Week of 9/24

2012-09-23T05:59:00.002-07:00

Wow...did that week really just happen?

Several very important things happened:
1.) I turned 30. It was just a normal day where I found out that I wouldn't be able to go for a promotion. At least there was my homemade ice cream cake to lessen my sorrows...

2.) I had an amazing interview about 10 minutes from my house...sitting on pins and needles waiting to hear!

3.) I was schooled by a crockpot. The lesson I learned, you can never, ever have enough crockpots. Or tupperware. Or scouring pads for when the food in the crockpot burns. Whoops.

This week I'm trying a few of the recipes that I didn't get to last week like the creamy crockpot spaghetti, beer braised short ribs, and cran-apple chicken, but adding these recipes to my plans as well:

Chicken with Paprika Sauce
Beer Pizza Crust, which I hope ends up being made unlike the Beer Pizza from yester-menu plan

Nothing says it's going to be a great week like having multiple beer recipes in the plans!

Happy New Week to you!

Dark Chocolate Chocolate-Chip Muffins

2012-09-21T16:50:00.001-07:00

(Let me begin this post by humbly sticking my tail between my legs and apologize to Coleen and Sarah for the delay. 8AM and 8PM are two totally different things when scheduling, but better late (and delicious) than never!)

Time for another Blogger's Choice Reveal. I was downright giddy when I was assigned Coleen's blog, Does Not Cook Well With Others. I love Coleen's recipes, her photography, and her blogging style. I could choose any recipe I wanted - yes!

For awhile, I had this recipe for Steak and Eggs with Molasses-Beer Sauce as my recipe of choice. I was dead set on it - until I saw Chocolate Chocolate-Chip Muffins. Really? I was smitten. I am averaging about two hours of commuting time in addition to a ten hour work day. These were the motivation that I needed to get my butt out of bed, peel DJ out of bed and get him ready for his day, and gear up for a day of all things baby.

I adapted the recipe slightly to include dark chocolate because if you're doing something decadent, you may as well do it up right. I love the slightly-melted consistency of the chocolate chips inside the delicious, non-cupcake-tasting muffin. It makes 5am seem less...well, sucky.

Thanks again to Coleen of Does Not Cook Well With Others. for having a truly amazing blog that made deciding difficult and to Sarah of A Taste of Home Cooking for putting the swap together.

Dark Chocolate Chocolate-Chip Muffins
adapted from Does Not Cook Well With Others, originally from AllRecipes

Ingredients

6 ounces dark chocolate (use high-quality bar chocolate, the kind you chop)

1/3 cup unsalted butter

3/4 cup whole milk

1/2 cup sugar

1/2 cup sour cream

2 large eggs

1 1/2teaspoon vanilla extract

1 2/3 cups unbleached all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mini semi-sweet chocolate chips

Directions

Preheat the oven to 400 degrees . Grease silicon muffin tin or line 12 muffin cups with papers.

In a small saucepan over low heat, carefully melt the chopped dark chocolate and the butter. Let stand until cooled, about 10 minutes.

Lightly beat the eggs. In a small bowl, stir together the chocolate-butter mixture with the milk, sugar, eggs, and vanilla, until blended well.

In a large bowl, stir together flour, soda, and salt. Make a well in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined and lumpy. Stir in the mini chocolate chips, testing a handful for yourself to test product quality. Spoon the batter into the muffin cups.

Bake at 400 degrees F at least 18 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack.

These can be served warm or can be frozen, if they last that long!

Here are all of the recipes that were made:

Banana Chocolate Chip Cookies

2012-09-18T05:32:00.001-07:00

Hello, beautifuls! It is crazy how excited I get from a simple thing like a cookie. Or a day off like today. Or some of these cookies on my day off while in my jammies. Yes, please. I happened to have a few bananas that needed to be used pronto. Necessity is the mother of invention, so I hit my favorite resource: Google.

A search brought me to these wonderfully delicious cookies that used the exact amount of banana that I had. Serendipity, I tell you. DJ stole these cookies from off the cooling rack all day and I probably let him have more than I should...Whoops. I can't lie - I was right there with him.

Banana Chocolate Chip Cookies
slightly adapted from Simply Recipes

Ingredients
1/2 cup of unsalted butter, room temperature
1 cup of sugar
1 egg, room temperature
1 cup of mashed bananas (about 2 ½ large bananas)
1 teaspoon of baking soda
2 cups of flour
pinch of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground mace or nutmeg
1/2 teaspoon of ground cloves
1 cup of chocolate chips (can use pecans or walnuts)

Directions
Preheat the oven to 350°F.

In a mixer with a paddle attachment, cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until incorporated.

In a separate bowl, mix the mashed bananas and baking soda and allow to sit for 2 minutes.

Add the banana mixture into the butter mixture. Gradually add the flour, salt, and spices into the mixture and mix until combined. Do not overmix or the cookies will not inflate while baking.

Add the chocolate chips (or pecans/walnuts if using). Be sure to taste test one or two right just to make sure that they are safe. Drop on silpat or parchment lined baking sheet in tablespoon measures allowing space between the cookies to expand and rise.

Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.

Menu Plan

2012-09-15T06:08:00.000-07:00

Happy Birthday week to me! By the end of it, I will be another year older and hopefully wiser. I am so excited to make my birthday treat of choice and share it with you on Thursday!

I know that I promised to share a sweet treat with you yesterday, but there are times when things just don't work out - like not setting up in the refrigerator and staying gloopy. Disappointing. I will be trying the recipe again with a different type of chocolate and hope that it will work. The bathroom floor that my neighbor got the grout for is definitely NOT a disappointment. It looks sweet. Take a look:

For meals this week, I am taking it easy on myself and firing up the crockpot. I tried cooking at the end of the work day and have to admit that it was unsuccessful. We ate so late and I was miserable by the time I ate, cleaned up, and got the little man in bed for the night.

Monday: Chicken Noodle Soup
Tuesday: Parmesan Honey Pork Roast
Wednesday: Creamy Crockpot Spaghetti
Thursday: Beer Braised Beef Short Ribs
Friday: Pizza
Weekend: CranApple Pork Chops and Chicken Pot Au Feu

Freezing Tomatoes

2012-09-13T06:25:00.001-07:00

Three days at the new job and it feels like it's been 20 years. I've been puked on, peed on, and changed more poopy diapers than I care to count. From the picture above, you can clearly see that my tomatoes have been very busy as well. That's only one of the plants - I have six.

There are a ton of tomatoes that I will have to use up in a very short amount of time. As much as I'd love to eat bruschetta for breakfast, lunch, and dinner, woman can not live on tomato alone. I invited my neighbor to come over and take some of my bounty for use in her own kitchen (maybe she'll share her infamous chili recipe with me.) That's when she mentioned the ingenious idea of freezing my exploding bounty to use them later...brilliant.

Now that I have a day off, I am going to to be freezing a ton of tomatoes. The process for freezing tomatoes is pretty simple. I have absolutely no canning equipment. None.

I cut two slits, making an X, at the bottom of the tomato. This makes peeling off the skins super simple.

I carefully plop the tomatoes into a pot of boiling water. I let them boil for minute and place them on cookie sheet to cool enough to handle.

Once they are cool enough to handle, I peel the skins off, remove any tough or rotten parts, and wrap them up in a good old sandwich bag. I portion them for one cup of whatever whole/diced/crushed tomato that the recipe would call for.

So that's my day in a tomato skin...freezing tomatoes, spending some snuggle time with an under the weather DJ, and making a sweet treat for a wonderful neighbor. I can't wait to share it with you - so tune in tomorrow!

Menu Plan - Week of 9/10

2012-09-08T05:58:00.000-07:00

Happy Saturday Morning to my wonderful readers. I have been up and about for hours now (thank you, DJ!) and have this week's menu ready to go.

This week, I'm embracing that thing called brinner, aka breakfast for dinner. When I was a Resident Assistant in college, the breakfast for dinner draw to unpopular events like "Learn How To Budget Your Time Wisely" made sure to draw a crowd.

Here is the menu plan in no particular order:

Country Club Chicken
Fajita-Ranch Chicken Wraps
Mama's Amazing Ziti
Pork-Potato Hash with Eggs
Rotini and Cheese
Braised Short Ribs with Egg Noodles
Greek-Style Pork Chops

I also focused on recipes that have a pretty quick prep time (not counting marinades) and are on the table quickly. It is my first full week back to working full-time with a room full of children under the age of two and I have the wonderful feeling that this.will.suck. Don't get me wrong, I love babies - I just don't know that I will be able to keep up with them. Better work some sweet treats in too to give me some motivation!

I hope that you enjoy the rest of the weekend!

Recipe Swap Reveal: Coconut Lemon Bars

2012-09-07T04:36:00.004-07:00

It's time for another wonderful Recipe Swap reveal. The theme this time was dessert. I received Macadamia Lemon Bars from Christine's Kitchen Chronicles.

As much as I love almonds in salad and honey roasted peanuts, they are things that I can't have in the house thanks to an allergy with my little man. Hiding baked goods would be impossible with this adorable face.

To be able to have everyone enjoy the fruits of my baking labor, I adapted the recipe to include coconut in the crust and topping instead of the nuts. The pan is gone. That's right - gone. There is something about toasted coconut that makes baked goods irresistible.

Thank you Sarah from A Taste of Home Cooking for putting together another wonderful swap. Next up: another Blogger's Choice

Coconut Lemon Bars
adapted from Christine's Kitchen Chronicles and AllRecipes

Ingredients

For the crust:
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup butter, melted
1/4 cup coconut flakes

For the filling:
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 tablespoons lemon juice
2 teaspoons lemon zest (preferably organic)
2 tablespoons coconut flakes
Powdered sugar for dusting

Directions

Preheat oven to 350F. Grease an 8-inch square baking dish.

In a large bowl, combine the flour, powdered sugar, and melted butter. Stir in the coconuts. Press into the bottom and 1/2" up the sides of prepared baking dish. Bake for 15-20 minutes or until lightly browned.

In a small mixing bowl, combine the sugar, flour, baking powder, and salt. Beat in the eggs, lemon juice, and lemon zest until light and fluffy. Pour filling over hot crust then top with coconut. Bake for 10-15 minutes or until lightly browned.

Cool completely on a wire rack. Dust with powdered sugar and cut into bars. Chill until ready to serve.

Zucchini Grinders

2012-09-04T08:00:00.003-07:00

Happy Tuesday! I hope that you had a restful, relaxing long weekend. I am relishing the little bit of time before I start training for the new job later this week. When I shared my recipe for my favorite spaghetti sauce, I promised you that I would share my favorite way to use up the extra sauce after some delicious spaghetti. What kind of person would I be to break a promise?

I am sad to say that my garden stopped producing zucchini long ago. I blame it on equal parts of heat, lack of water, and fault of the gardener. I was left to the sad produce bins of the local store. I have never seen such sad, skinny little zucchini. Luckily, they shredded up beautifully. If you've never extracted the water from a vegetable, it is a really neat to see (but that's the science nerd in me.)

Zucchini Grinders
Source: Sauteed Zucchini from Annie's Eats, grinders adapted from AllRecipes

Ingredients

1 teaspoon olive oil
2 medium zucchini, shredded
½ teaspoon salt
¼ onion, grated
1 cup spaghetti sauce
1 1/2 cups shredded mozzarella cheese
4 (6 inch) French or Italian sandwich rolls, split

Directions

Shred zucchini using food processor or box grater. Sprinkle with salt and allow to sit for 10 minutes. Using a towel, wring out the extra water from the zucchini. Place in bowl and toss with a teaspoon of olive oil and grated onion.

Preheat the oven to 350 degrees F (175 degrees C).

Place teaspoon of oil in a skillet over medium heat. Fry the shredded zucchini in oil until browned and slightly tender. Break up any clumps of zucchini using a spatula. Allow to fry on each side without stirring, approximately 2 minutes per side. Add the spaghetti sauce and cook until mixture is heated through.

Place buns in aluminum foil. Place a handful of mozzarella cheese on the bottom of the roll. Spoon a generous amount of the zucchini mixture on top of the cheese. Top with an additional handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.

Bake for approximately 10 minutes in the preheated oven, until cheese is melted.

Spaghetti Sauce

2012-08-31T05:15:00.001-07:00

In my menu planning this past week, I simple question was posed to me. "Why don't we ever just have spaghetti?" I was immediately reminded of a fantastic recipe for spaghetti sauce that I used to make all.the.time. As I became more interested in new techniques and ingredients, the simplicity of spaghetti was put on the back burner but never forgotten. I can not believe that I have not shared this recipe with you before now. I apologize for the profound effect that this spaghetti sauce will have on your life.

This recipe makes a ton of sauce. Most times, I share the leftovers with our neighbors, loved ones, or find something else to use the sauce in. Stay tuned to see! The process to this sauce is as easy as they come. All ingredients can be found in the grocery store and leaves a delicious smell in the house as it simmers. The longer the sauce simmers, the better it gets. Grab your big pots and a wine glass, and enjoy this delicious sauce.

I am so excited to share the fact that after a very disappointing and heart breaking summer, I have found a job. When I was 19, I worked in the infant room of a child care as a backup until summer camp started for the school-aged children and they found a replacement for the worker that quit. I remember crying leaving those sweet babies for the last time and swearing to myself that I would work with infants given the opportunity. Sure enough, I will be working full-time in an infant room of a center. The best part is that I will work four days a week, giving me time with DJ and devote time to finding new recipes that keep my family and wonderful readers happy and full. I am so incredibly excited to finally pursue my dream job.

Spaghetti Sauce
Source: Food.com

Ingredients

2 pounds ground beef (you could also do a mix of sausage and ground beef)
1 small onion, chopped
3 -4 garlic cloves, minced
1 28 ounce can diced tomatoes
2 6 ounce cans tomato paste
2 15 ounce cans tomato sauce
2 cups water (for simmering, use less if eating immediately)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes (if you like heat)
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (always cook with something you’d drink)
1 pound thin spaghetti
parmesan cheese, for sprinkling

Directions

In a large pot over medium-high heat, add the ground beef and break into small pieces. Cook until no longer pink. Drain the fat from the meat.

Add the onion and garlic to the meat, stirring until soft.

Add the diced tomatoes, paste, and sauce to the beef mixture. Add water for simmering.

Add basil, parsley flakes, brown sugar, salt, and crushed red pepper flakes and stir until combined and heat to a near boil.

Pour the wine in the sauce and a glass for yourself (while you're at it!) and simmer on low. You do not want the sauce to boil. Stir occasionally and do not allow to burn.

Cook spaghetti to package directions and drain. Serve spaghetti with sauce and a sprinkling of parmesan cheese.

Panko-Parm Chicken Tenders

2012-08-29T11:13:00.000-07:00

It's just fun to say. Panko parm. Panko parm. Panko parm. See, told you. Every mommy should have a recipe for chicken fingers in their arsenal. I'd like to share mine. All of the ingredients are accessible and pretty budget friendly. Very rarely do I actually fry anything in my kitchen, but these chicken tenders are the occasional exception.

One of the biggest lessons that I've learned is how to coat and fry. I used to get all involved in the process with both hands, leaving a nasty mess with more coating on my hands than on the chicken. That's when I read Anne Burrell's book and learned the wet hand-dry hand technique. It's exactly what it sounds like - one hand deals with dry materials (the flour and packing breadcrumbs on the chicken) and the other deals with the wet materials (egg). Look below at the picture of my set up from left (beginning) to right (end).

Panko-Parm Chicken Fingers
adapted from Tasty Kitchen

Ingredients
1 pound Boneless, Skinless Chicken Breasts
2 cups Panko Breadcrumbs
½ cups Grated Parmesan Cheese
1 cup Flour
2 whole Beaten Eggs
3 cups Vegetable Oil, For Frying

Directions

Cut the chicken into strips (or buy the tenderloins if you're lazy like me.)

Pulse the crumbs and Parmesan in a blender or food processer until a fine crumb mixture is created.

Put the flour, egg, and crumb mixture in individual shallow bowls. Dust each strip of chicken with flour (dry hand), dip into the beaten egg (wet hand), and roll in the crumb mixture. Coat all pieces before you start frying.

Pour oil in a large skillet or frying pan until it’s a few inches deep and will cover the chicken on one side. Heat over medium-low heat and add the chicken in batches. Too many in the oil will cause the temperature to change significantly. Be careful to test each tender. When finished, the temperature should register at 165 degrees.

Remove from oil with tongs and place on a paper towel lined plate to drain the oil. Let cool slightly. Serve.

Cheeseburger Egg Rolls

2012-08-27T05:07:00.002-07:00

Whenever I have take out Chinese, I love to indulge in a shrimp roll. I do this with extreme caution thanks to a shellfish allergy for DJ that causes him to blow up like a balloon. Always wanting to try something that I am eating, I have to be VERY careful to hide while enjoying my shrimp roll because he will inevitably try to grab it from my hands and eat it. This leads to my eating the shrimp roll while hiding in the kitchen or dining room and washing my hands.

I love that I'm raising a great eater who is not afraid to try new things. It is enjoyable that DJ loves to try new foods. I saw these for the last recipe swap and knew that I had to make them - stat. The taste of a delicious, juicy, cheesy cheeseburger all in a quick, portable, handheld roll. Some ketchup to dip-dip, and I know that I'm giving my little one a meal that he will enjoy and I don't have to hide. These little babies definitely pulled a magic disappearing act of their own, landing them in the Clean Plate Club.

Cheeseburger Egg Rolls
adapted from Does Not Cook Well with Others and Tasty Treats By Tina

Ingredients
2 tbsp extra-virgin olive oil
½ onion, chopped
¾ lb ground beef
Kosher salt and pepper
1 tbsp Worcestershire sauce
1 cup shredded sharp Cheddar cheese
Small dish of water
10 to 15 egg roll wrappers

Directions

Place a large skillet on medium-low heat. Add extra-virgin olive oil to skillet. Once hot, add onions and cook until tender, approximately 3 minutes.

Turn the burner up to medium-high, adding the ground beef to the onions in the skillet. Break meat into small pieces with a spoon and cook until fully brown.

Drain fat from the skillet and let rest for 5 to 10 minutes to cool. Find something to occupy this time – laundry, cleaning, dishes, or trying to finish the book you’ve been reading for a month are all wonderful ideas.

Once cooled, stir in the Worcestershire and cheddar cheese until combined.

Preheat the oven to 375 degrees with a wire baking rack inside a sheet pan. This makes a convection oven which allows your rolls to cook on all sides and become brown, crispy, and beautiful.

Use a brush (or your finger if your brush was stolen by a 3 year old) to moisten the outside edges of the wrapper. Place approximately 1/3 cup of cheeseburger mixture on a diagonal in the middle, dry portion of the wrapper.

To wrap up, fold the dampened sides of the wrapper into the middle. Grab the bottom corner of the wrapper, bringing it up over the two sides. Roll until top corner is covered and the wrap is closed.

Place on wire rack and bake for 20 to 25 minutes until brown, crispy, and beautiful. Serve with your favorite condiments and dipping sauce.

Blogger's Choice Reveal: Southwestern Stuffed Sweet Potatoes

2012-08-24T04:10:00.003-07:00

Time for yet another Blogger's Choice reveal. This time, I was gunning for side dishes. They are something that I tend to forget in the process of meal planning, which is a fatal misstep. Man can not live on entree alone.

When I received Christine's Kitchen Chronicles for the swap, I was ecstatic. I cruised through her posts when I remembered that I had a recipe that I had seen on her blog bookmarked for the longest time. Since I didn't really pay much attention to the sides that I serve with meals, this recipe has been sitting on "to make" list. Perfect timing! I am so grateful that I received her blog and honestly had the hardest time choosing what to make. These stuffed sweet potatoes were everything that I imagined and then some. I may have eaten three of them myself, and I don't even like sweet potatoes. The filling? It's absolutely amazing!

As always, thank you to Sarah of A Taste of Home Cooking for organizing the swaps. I always enjoy the opportunity to try a new recipe and find a new favorite.

Southwestern Stuffed Sweet Potatoes

Christine's Kitchen Chronicles, as seen on and adapted by Pennies on a Platterfrom Pinch of Yum

Ingredients
3 medium sweet potatoes
1 (15 oz) can corn, or 1.5 cups frozen corn, rinsed and patted dry
Salt, to taste
2 tsp ground cumin
1 tsp chili powder
1/2 tsp Mexican oregano (optional)
1 Tbsp olive oil
1/2 yellow onion, diced
1 (15 oz) can black beans, rinsed and drained
1/2 c cilantro, chopped
1 oz cream cheese (light, if desired)
1/4 c sour cream (light, if desired), plus more for serving
1 to 3 chipotle peppers in adobo sauce, minced or pureed (based on heat preference)
6 Tbsp shredded Taco cheese (or other preferred flavor)

Directions

Preheat oven to 350 degrees F. Place sweet potatoes on a baking sheet and bake for 50 to 60 minutes, or until fork tender. Remove from the oven and set aside to cool.

In a heavy skillet over medium-high heat, saute the corn in a dry heavy skillet. Sprinkle with salt, cumin, chili powder and Mexican oregano (if using). Cook until the corn is roasted and browned, this will take approximately 7 to 10 minutes. Transfer to a bowl; set aside.

Wipe the skillet clean and heat the olive oil. Add the onions and cook until just translucent and tender. Transfer to the bowl with the corn. Add the black beans and cilantro to the bowl. Stir carefully with spatula until combined.

Cut the cooled sweet potatoes in half, lengthwise. Scoop the flesh into a large mixing bowl, leaving the skins intact (I used a teaspoon to scoop out the flesh, leaving some as a base to give stability to the sweet potato. Add the cream cheese, sour cream, chipotle pepper(s) and salt to the bowl with the sweet potatoes. Mash with a potato masher or blender to desired texture. Gently stir in the roasted corn, onions, black beans and cilantro mix.

Preheat the broiler. Fill sweet potato skin with mixture and top with one tablespoon of cheese. Broil for 5 minutes, or until cheese is melted and hot. Serve immediately with a dollop of sour cream, if desired.

Fresh Tomato and Corn Pasta

2012-08-23T05:48:00.001-07:00

I am a horrible gardener. The absolute worst. At this point in the season with all of the interviews and other appointments, my garden has a life of it's own. The cauliflower and snap peas stopped producing long ago and there are random flowers growing around the vegetables. So random.

The fabulous thing about this recipe is that I had everything on hand and it was not part of the menu plan for this week. I needed a quick side after coming home at 6pm and not wanting to wait forever. I picked the tomatoes from the garden, diced them up, and combined the ingredients while the rest of dinner cooked. It's a perfect summer pasta to use up those tomatoes and fresh summer corn.

Fresh Tomato and Corn Pasta
adapted from AllRecipes

Ingredients
8 ounces pasta
4 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 cup whole corn kernels, cooked
4 tomatoes, chopped
1/2 cup chopped green onions
1 teaspoon Italian seasoning
salt to taste
ground black pepper to taste
1 tablespoon grated Parmesan cheese

fresh basil, optional

Directions

In a large pot with boiling salted water cook pasta until al dente. Drain.

In a large mixing bowl, add olive oil, red wine vinegar, and Italian seasoning. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Set aside for 5 to 10 minutes, allowing flavors to meld.

Toss pasta with tomato mixture. Top with parmesan cheese and fresh basil, if desired.

Flank Steak Stir Fry with Asparagus and Red Pepper

2012-08-21T15:49:00.000-07:00

Well, it's that time of year. The alarm is getting quite a bit of use and it's only been a day- ok, so I hit the snooze twice and reset it for a time that was twenty minutes later than what I planned and snoozed twice again. It's tough getting up THAT early. It's the time for school supplies, back to school clothes shopping, and late tired-from-the-sitter naps.

While I may not have a full-time permanent job yet, I am staying optimistic and busying myself in the kitchen. I pride myself on putting delicious dinners on the table for my loved ones, even with those early wake up days.

What's one of the simpliest, delicious, fly off the plate meals that makes you wish you made a double batch of dinner for left overs the next day? (Ahem, Clean Plate Club) Stir fry, of course! Unfortunately, there were no leftovers. I'm going to have to do something about that next time. The sauce is a little different than what I envision a sauce to be. Made of more bits of garlic and chive than liquid, I was nervous about the stir fry and sauce ratio. This recipe was right on. If you want to serve this with rice, I might consider a double batch.

IngredientsFor the stir fry:
3 Tbsp vegetable oil
1/2 lb asparagus, trimmed
1 lb of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and 1/4 inch wide
1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
2 teaspoons of cornstarch dissolved into 3 Tablespoons of water
For the sauce:
3 Tbsp soy sauce
1 tsp ginger
1 small clove garlic, minced
1 green onion, including green tops, chopped

Directions

Bring a small pan of water to a boil and place the asparagus pieces for approximately 2 minutes. Drain, rinse in cold water, and set aside for later.

Combine soy sauce, ginger, garlic, and green onion in a small bowl and set aside.

Stir-fry the asparagus in a wok or thick-bottomed pan in a tablespoon of oil on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.

Add another tablespoon of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until medium (brown on outside, still pink in the middle.) Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to soften, approximately 1-2 minutes.

Add the cornstarch mixture to the pan followed by the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve.

Source: Simply Recipes

Maria's Birthday - Double-Caramel Turtle Cake

2012-08-14T05:57:00.000-07:00

Maria's birthday was yesterday. Her favorite type of baked good is anything turtle. What better way to celebrate her 25th birthday?

The cake is made of delicious layers of chocolate cake topped with a quick frosting and drizzle of caramel.

And now for a few pictures for few pictures of the family.

The birthday girl and I.

It was nice to play and spend some time with the family. DJ absolutely adores his Auntie (he calls her Ah).

Double-Caramel Turtle Cake from MyRecipes

Ingredients

For the cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups all-purpose flour (7 1/2 ounces)
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt

For the frosting:
2 tablespoons butter
1/4 cup packed dark brown sugar
2 to 3 tablespoons fat-free milk
2 teaspoons vanilla extract
2 cups sifted powdered sugar

For the topping:
2/3 cup fat-free caramel apple dip
1/4 cup finely chopped pecans, toasted

Directions

Preheat oven to 350°.
To prepare cake, coat bottoms (not the sides) of 2 (8-inch) round cake pans with cooking spray. Dust with 1 tablespoon flour.
Combine boiling water and cocoa, stirring well with a whisk. Set aside and let cool completely.
To prepare the cake, place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended, approximately 5 minutes. Add one egg at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
Pour batter into prepared pans. Tapp pans once on counter to remove air bubbles (I like to drop them from a one inch height. Just enough to bring air to top) . Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk and cook 1 minute or until sugar melts. Remove from heat and until cool. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar (I used 1/3 cup measure at a time) beat with a mixer at medium speed until smooth. Scrape down the sides of the bowl with each new addition. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.
Place 1 cake layer on a plate and spread with half of frosting. Drizzle half of caramel over frosting. Top with other cake layer. Spread remaining frosting over top of cake, drizzle with remaining caramel dip, and sprinkle with pecans.

Recipe Swap: Barley Chickpea Salad

2012-08-13T04:46:00.002-07:00

I was a strange kid. I can remember birthday parties at Pizza Hut complete with all the pizza you could eat, pop you could drink, and throwing bags of pizza dough onto the pizza tins. I would always opt to hit the salad bar instead. I'd fill my salad plate with beets, spinach salad, and chickpeas. So chickpeas hold a special place in my heart - I've always loved them.

When I received my swap recipe, I was so incredibly excited to received a couscous chickpea salad from Nicole of Cookies on a Friday. I'm new to her blog and already have so many recipes bookmarked to try in the future. Be sure to check her out!

This salad was so quick to throw together and it's just beautiful and delicious. I used barley instead of couscous because it's what I had on hand.

Thank you Nicole for the wonderful recipe, and as always, thank you to Sarah of Taste of Home Cooking for putting the swap together!

Barley Chickpea Salad adapted from AllRecipes.com

Ingredients
1/2 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon ground cumin
salt and pepper to taste
1 tablespoon butter
1/2 cup barley
1 cup water
1 red onion, chopped
1 red bell pepper, chopped
1/3 cup chopped parsley
1/3 cup raisins
1/3 cup toasted and sliced almonds
1/2 cup canned chickpeas, drained

Directions

In a medium bowl, blend mayonaisse, yogurt, cumin, salt and pepper. Cover, and place in the refrigerator 1 hour, or until chilled.

Melt butter in a medium saucepan over medium heat. Pour in barley and turn to coat. Stir in water, reduce heat, and a simmer, covered, until all water is absorbed, about 30 minutes.

Mix barley, red onion, red bell pepper, parsley, raisins, almonds and chickpeas into the creamy salad dressing mixture. Cover, and chill in the refrigerator until serving.

Chocolate Chip Bundt Cake

2012-08-11T06:46:00.005-07:00

Last night, Maria came over for a baking night. It is always a good time when she comes over. She helped me finish up the pizza for dinner. It always makes me giggle to see her concentration and focus.

While perusing the aisles of Walmart last night, we happened upon the baking aisle and came upon the boxed cake mixes and one step baked goods. I pointed to one of them and asked if we should pick it up. Her response almost made me cry. "We are making this from scratch."

Sure thing, sis. No problem there. We gathered our baking needs, tracked down the bundt cake pans, and headed home to get down to baking business.

I wish I could have tasted this cake. It smelled so incredibly wonderful baking in the oven. When it came out, Maria flipped it like a seasoned pro onto a plate and let it cool before topping it with ganache. Be still my little chocolate loving heart!

Chocolate Chip Bundt Cake
Ingredients
For the cake:
2 cups flour
1 cup brown sugar
1/2 cup white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup oil
1 1/4 cup milk
3 eggs
1/2 cup chocolate chips
1/2 teaspoon vanilla extract

For the ganache:
1/2 cup chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup

Directions
Grease and flour a bundt cake pan. Preheat oven to 350 degrees.

Combine all of the ingredients in a bowl of a stand mixer fitted with a paddle attachment. Blend together on low for 1 minute, scrapping down the sides. Turn the mixer on high speed for three minutes.

Place in bundt cake pan and cook in oven for 40 - 45 minutes until tester comes out clean. Invert cake pan over a plate and set aside.

Place the butter in a small pan on medium-low heat until melted. Add chocolate chips and light corn syrup. Stir until the chocolate chips are melted and the mixture is combined. Drizzle on top of cooled bundt cake.