The Piggly-Wiggly... Culinary Adventures from a Kitchen in Cincinnati

Turkey and Zucchini Meatloaf

2011-10-24T06:00:00.002-04:00

I've tried several turkey meatloaf recipes but none of them has really interested me much... Not until I made this one. The peach and mustard glaze give this dish a sweet yet tart flavor, and the turkey meatloaf stays nice and moist with the addition of grated zucchini. This is definitely mew new go-to turkey meatloaf recipe, and you definitely can't beat that it's much healthier than its all-beef cousin.

Ingredients:
Meatloaf mixture
1 tsp oil
3/4 cup finely chopped onion
2 cloves garlic, minced
1-1/4# ground turkey
1 cup coarsely grated zucchini (I did a combination of grated carrots & zucchini)
1/2 cup dry seasoned breadcrumbs
2 Tbsp dried parsley
1 tsp Italian seasoning
1 large egg
1 tsp salt
1/2 tsp black pepper
3 splashes Worcestershire sauce

Meatloaf Glaze
1/4 cup peach preserves (or orange marmalade)
4 tsp Dijon mustard

Directions:

Preheat the oven to 350 degrees. Line a shallow-rimmed baking sheet with foil and coat with cooking spray.
In a small sautepan, add the oil. Once the oil is heated, add the grated zucchini and minced garlic. Saute until soft.
Combine the meatloaf mixture in a large bowl and mix well. Shape mixture and place it on the coated baking sheet.
Bake meatloaf for 45 minutes. While the meatloaf is baking, stir together the preserves and mustard in a small bowl.
Remove from oven. Spread the glaze over the top of the meatloaf. Return to oven, and bake until thermometer inserted into the center registers at 165 degrees, about 20 minutes longer.
Transfer meatloaf to a platter, and allow it to rest for 15 minutes to reabsorb all juices. Slice and serve.

Source: Adapted from Bon Appetit

Ginger Glazed Carrots

2011-10-21T06:00:00.000-04:00

I feel as though I am always lacking a good vegetable side. After cooking the main dish, we are usually so hungry we rarely want to spend any more time in the kitchen than we need to. However, this really is no excuse. While we usually just opt for a quick salad or a microwaveable steamer bag, I know there are plenty of sides that take little time and effort. Since we had picked up some carrots in bulk recently, I started scouring Food Network and saw this recipe with many positive reviews. I incorporated it into one of our meals and we both instantly took to it. It is a great and quick side dish that will pair lovely with just about any meat entree.

Ingredients:
1/2 pound carrots, approximately 3-4 medium, peeled and cut on the bias 1/4-inch thick

1 Tbsp unsalted butter
Heavy pinch kosher salt
1/2 cup good-quality ginger ale*
1/4 teaspoon chili powder
1-1/2 tsp chopped fresh parsley leaves

Directions:

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer.
Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes.
Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes.
Pour into a serving dish and sprinkle with the parsley. Serve immediately.

Source: Alton Brown

* Note: The first time I made this, I used Canada Dry Ginger Ale... and the ginger flavor was really lacking. I used a much higher quality ginger ale by Reed's Ginger Beer (you can purchase it at Trader Joe's) and the ginger flavor was just perfect. Another ginger brewI would recommend is by Maine Root (Whole Foods).

Turkey Veggie Meatballs

2011-10-19T05:14:00.000-04:00

When it comes to a ground turkey meatball recipe, I have found "the one". It is perfect in just about every way- it is flavorful, it is moist without crumbling at each bite, and a nice substitute to beef meatballs. Well, I thought they were perfect... until I decided to add more nutritional value to it and sneak in some grated veggies. I served these meatballs with a marinara sauce, served it to Darin, and held my breath as he took his first bite. Would he notice that I've altered his favorite meatball recipe?

"Mmm, I just love these meatballs, Sara!"

Release breath. Now, I don't want to give the impression that Darin doesn't try new things because it is a rare occasion when I make a recipe twice. He is always great about trying something new. But when you have a favorite, you really don't want to mess it up... or even alter it. Because it is already perfect. But now, Darin can have his favorite meatballs, and I can know that I can add some veggies in it and make it even more nutritious.

Ingredients:

Meatball recipe

1 tsp oil

1/3 cup finely chopped green onions (roughly 3 onions)

1/4 cup coarsely grated carrot (roughly 1 carrot)

1/4 cup coarsely shredded zucchini (roughly 1/2 zucchini)

4 garlic cloves, minced
1-1/2 pounds ground chicken or ground turkey
1 Tbsp grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 large egg
1/2 cup Kraft Shredded Parmesan, Romano, & Asiago
1/2 cup Italian bread crumbs
Handful of chopped parsley leaves (1 Tbsp dried parsley)
Cooking spray

Directions:

In a medium sautepan, add 1 tsp oil on medium-low heat. Add the green onions, carrots, zucchini, and minced garlic. Saute until the veggies are nice and soft- about 4-5 minutes. Place the sauteed veggies into a large bowl.
Preheat oven to 400 degrees. Line a large shallow baking sheet with foil, and spray it with cooking spray.
Combine the remaining ingredients with the sauteed veggies and stir well.
Shape mixture into (30) 1.5" meatballs (I used my medium OXO cookie scoop).
Place the meatballs onto the baking sheet, and bake for 15 minutes or until done.

Source: Slightly adapted from Cooking Light

Sweet and Sour Chicken #2

2011-10-17T06:00:00.033-04:00

If you Google "Sweet and Sour Chicken" recipes, there are a ton to choose from. I was looking for a recipe that didn't have ketchup in it (since I already hav a good one here), and had an assortment of fresh vegetables in it. I came across this Food Network Kitchens recipe and started reading the reviews. Overall, they were positive, and I adjusted the recipe to what we had on hand.

I was pleasantly surprised by the flavors of this dish. The chicken wasn't deep-fried, the sauce was homemade and flavorful, and there were plenty of vegetables. I also liked that it came together quickly as I'm always looking for easy weeknight meals... And it is relatively healthy too.

Ingredients:
2 Tbsp honey
1/2 tsp chili-garlic sauce (Can increase to 1 tsp for a spicier taste)
2 Tbsp rice wine vinegar
1 Tbsp soy sauce
1 tsp finely grated fresh ginger
1/4 cup fresh orange juice
2 tsp cornstarch
4 tsp peanut oil, divided
1.5# boneless, skinless chicken breasts, cut into 1" pieces
Salt and freshly ground black pepper
2 bell peppers (I used red & yellow)
6 scallions, thinly sliced
1 cup peas (I used frozen)
Serving suggestions: Rice

Directions:

In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.
Meanwhile, coat the chicken with 2 tsp oil and season the chicken to taste with salt and pepper. Heat large nonstick skillet over medium-high heat and cook the chicken, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.
Heat the remaining 2 tsp oil in the pan; add the peppers, scallions, and peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes.
Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes.
Serve over rice.

Source: Adapted from Food Network

Chicken Parmesan Burgers

2011-10-14T06:00:00.063-04:00

You know how if you eat something that tastes horrible, you really don't give it a second chance? Well, this is how it is with Darin. Some time in his life, he was handed a turkey burger and it left such a bad taste in his mouth, he vowed never to eat it again.

When it comes to his burgers, he only wants beef. In an attempt to eat healthier (which means cutting out a lot of red meat), I've been trying to substitute ground turkey for all ground beef recipes. I've been wanting to try this recipe for awhile, but I continued to put it on the back burner because it contains turkey. But when I came across it again during my weekly meal planning time, I decided to go for it. Why? He loves my chicken parm meatballs, and this was essentially the same thing but in burger form. I assembled the burger meat in the morning and when I was patting the meat into burgers, Darin says- "mmm, that looks good!". I attributed the (much lighter color) of the turkey meat to either the kitchen was kind of dark.... or maybe it wasn't too contrasting in color since he is color blind?

I cooked them in my dutch oven which gave these burgers an amazing crust. The burgers were moist and flavorful, and Darin.... ended up really liking them. Next time, he'd prefer them on a bun but otherwise, he gave it 2 thumbs up.

Ingredients:
3/4 cup marinara sauce
4 Tbsp fresh basil, minced, divided
10 sliced Italian bread, thickly sliced- 8 slices toasted, 2 slices crusts removed and diced
1/2 cup grated Parmesan cheese
1# ground turkey or chicken
2 Tbsp olive oil, divided
1/4 cup onion, minced finely
1/4 tsp salt
4 think slices of Mozzarella cheese
4 large Radicchio leaves (I used baby spinach leaves)

Directions:

Combine marinara and 2 Tbsp freshly minced basil in a small saucepan. Transfer 2 Tbsp of marinara mixture to a medium bowl. Heat the saucepan on low and keep warm.
Combine the diced bread, Parmesan, and remaining 2 Tbsp of basil in a food processor. Pulse to form a fine crumb.
Transfer half of the bread crumbs to a shallow dish and add the remaining bread crumbs to the bowl with the 2 Tbsp of marinara.
In the medium bowl with the marinara and bread crumb mixture, add the ground turkey, 1-1/2 tsp olive oil, onion, and salt. Combine well, and form the mixture into 4 patties.
Coat the patties with the bread crumbs in the shallow dish.
Heat the remaining 1-1/2 Tbsp of olive oil in a large skillet over medium heat. Cook the patties until the bottoms are crusted- about 4 minutes. Flip the patties over, top with cheese, and cook another 3 minutes. Cover and cook an additional minute until the patties are cooked through and cheese is melted, about 1 minute. Remove from heat.
Assemble burgers with bread, radicchio, basil leaves, and warm marinara on toasted bread slices.

Source: The Jey of Cooking

"Boo" Berries

2011-10-13T06:00:00.001-04:00

I made these to bring into work for a Halloween Snack Event. My co-workers loved them! I loved that they were creative, included fruit, fit the Halloween theme, and were easy to prepare. Can't beat the ingredient list (only 3 items) either. These would be a great fit at your next Halloween party or event.

Looking for other Halloween ideas? Here are some sweet & savory Halloween ideas: Dead Man's Foot Meatloaf, Witches' Brooms & Witches' Hats, Candy Corn Cupcake Bites, and Mummy Dogs.

Here are some tips I wanted to share with you in making the "Boo" Berries:

I would definitely recommend you make these on the day of the event- I made them the evening before (kept them refrigerated overnight), and the strawberries had "shrunken" a bit from being in the fridge
The larger the strawberries, the better- It was easier to handle the berries and dip them into the chocolate (took less time than with smaller berries)
Save yourself the headache and purchase candy melts! White chocolate is extremely finicky and has always posed a huge disaster for me when using as dipping chocolate. Go and get Candy Melts (~$5-$6 per bag)- they can be found at Walmart, Hobby Lobby or Michael's. Candy melts melt beautifully with no hassle, and taste great. I purchased the vanilla-flavored white candy melts

Ingredients:
30 fresh strawberries (the larger, the better)
8-oz vanilla-flavored white candy melts
1/4 cup miniature semi-sweet chocolate chips

Directions:
1. Wash strawberries and gently pat with paper towels until completely dry.
2. Prep your pan- Lay a sheet of wax paper on top of a large baking sheet.
3. In a microwave-safe bowl, melt the candy melts according to package directions.
4. Dip strawberries into the white chocolate mixture; place on a wax paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Tip: Don't place the berries too close together, or the melted candy melts will "pool" together and it is difficult to separate.
5. Immediately press chocolate chips into coating for eyes.
6. Repeat steps #3-#5 until all berries are coated and eyes are put on. Freeze for 5 minutes.
7. In a microwave-safe bowl, melt the remaining mini chocolate chips; stir until smooth.
8. Dip a toothpick into the melted chocolate and draw a mouth on each face.

Source: Taste of Home

Spicy Citrus Shrimp Tacos with Southwest Cream Sauce

2011-10-12T06:00:00.001-04:00

We loved the combination of flavors in this dish. We made a citrusy marinade that the shrimp soaked in for about 30 minutes, cooked the shrimp, and assembled the shrimp into the tacos. We topped it off with the Southwest sauce and called it a winner.

The shrimp tasted great, but this made a lot of sauce and we felt it was a bit bland. Next time, I will definitely reduce the amount of yogurt but keep the measurements for the seasonings (recipe is edited below). A light and healthy meal that is quick enough for the weeknight busy schedule.

Ingredients:
Shrimp Marinade
Juice of 1 orange

Juice of 1 lemon

Juice of 1 lime

2 chipotle chiles in adobo

1 tsp adobo liquid

2 Tbsp vegetable oil

1 tsp honey

1 tsp ground cumin

1 tsp chili powder

1 jalapeno, ribs and seeds removed, roughly chopped

2 cloves garlic

Pinch red pepper flakes

Salt and pepper

1 pound shrimp, peeled and deveined

8 small (6-inch) flour tortillas

1 cup shredded iceberg lettuce or cabbage

1/2 lime, cut into wedges or slices

Southwest Cream Sauce

1/2 cup Greek yogurt or sour cream

1 garlic clove, minced

2 Tbsp finely chopped red onion

1 tsp chili powder

1/2 tsp cumin

1/4 tsp cayenne pepper

1/4 tsp salt

Juice of 1 lime

2 Tbsp chopped fresh cilantro

Directions:

Prepare grill.
In the bowl of a food processor, combine all the ingredients for the marinade, through the salt and pepper, and process until smooth and well combined. Pour over shrimp in a medium bowl, cover, and refrigerate for at least 10 minutes, but no longer than 30 minutes.
Meanwhile, whisk together all the ingredients for the Southwest cream sauce.
Thread the shrimp onto skewers, and grill on a well-oiled grate 1-3 minutes per side, until opaque and cooked through. Use the grill to heat the tortillas as well. (Since it was col and rainy outside, we sauteed the shrimp.)
Remove tails from shrimp, and divide among tortillas. Top with shredded lettuce, cream sauce, and lime wedges.

Source: Shrimp tacos and Southwest Cream Sauce recipes originally from Southern Living, Adapted from Pink Parsley

Candy Corn Cupcake Bites

2011-10-11T05:02:00.019-04:00

Aren't these just adorable? These were all the rage a few years ago, but I never took to it since I don't like candy corn. When I looked at this recipe closer, I realized that these don't taste like candy corns- they just look like them.

Candy corns are symbolic this time of year, and I couldn't resist how cute these were. They were easy to make (read: boxed cake mix), and (like Molly Jean), my co-workers all asked me from which bakery I purchased them from. They were excited to learn they could make them in their own kitchen.

I added too much yellow batter... Make sure to do even amounts of orange & yellow batter

Ingredients:

Boxed White cake mix
Ingredients for the cake mix (mine were 3 egg whites, 1/4 cup vegetable oil, and 1-1/3 cup water)
Food coloring- Red, Yellow
Frosting- Canned is fine, but I used my favorite buttercream frosting
Candy corn (for decoration)

Directions:

1. Preheat oven to 350 degrees. Line mini cupcake tin with paper liners.

2. Prepare cake batter according to package directions.

3. Divide the batter into (2) bowls. Add the red food coloring (it will turn yellow) to 1 bowl and the yellow food coloring to the other bowl. Mix well. Add more food coloring until you reach the desired color.

4. Pour the yellow batter halfway into the muffin well first. Then, slowly add in the orange batter on top.

5. Bake as directed (mine took about 18-20 minutes). Allow the cupcake bites to cool down completely.

6. Once cooled, add a swirl of frosting and decorate it with a candy corn on top.

Source: Rookie Chef

Gadget Rave: Chef'n Juicester Citrus/Reamer

2011-10-10T05:34:00.000-04:00

I already had a lemon/lime citrus juicer, but more and more recipes I was reading called to use freshly squeezed orange juice. Unfortunately, the orange halves were too large to fit into my current juicer, but I just didn't want to purchase a larger juicer when I already owned one.

So I procrastinated. Are there comparable products out there that taste like freshly squeezed orange juice? Hmm, pretty close, but unless you live in FL, Simply Orange is the closest tasting thing to the real thing. But still, it's not as good as freshly squeezed.

Was it only $13? Yes, but it's the principle, people! I didn't want to buy something I (somewhat) already had, and clutter my kitchen with yet another gadget. So I stood strong. And set aside those recipes.

... And then I saw a smoothie recipe and I was craving it. Like I almost drove 30 minutes to the closest Smoothie King just because I was craving it so badly. But I persevered and made it using some Simply Orange OJ sitting in my fridge. It was good... but could it have been better with freshly squeezed orange juice?!

I finally (finally) pulled the trigger. $13 (and 2 days thanks to Amazon Prime) later, I was excitedly opening up my new juicer. I had a bag of oranges in the waiting. I made this smoothie. Then I made these chicken fajitas. And I have a few more recipes waiting in the wing.

This juicer was terrific. First of all, it plowed through my halved lemon with little time and hardly any effort:

Not only does it have a plastic insert for smaller citrus (lemon/lime), you can take it off easily and then use the actual citrus reamer for both oranges and grapefruits. The pulp also stays right inside the juicer without going into your juice:

I love how the bottom portion measures the juice for you:

.. and it makes juicing easy with its non-skid bottom:

Once you've juiced enough for your recipe, just pour it into your bowl:

Once you're done using it, you can pop off the clear plastic reamer (if you're using it), and then pop off the actual orange reamer top. Washing it is a breeze.

Overall, I am very happy with this purchase, and it continues to get a lot of use in my kitchen.

Foil-Baked Fish with Black Beans and Corn

2011-10-07T05:03:00.000-04:00

I'm always on the hunt for healthy and quick weeknight meal ideas, and this recipe foots the bill. You essentially make a black bean and corn "salsa", place the fish on top, top it with a compound butter, and then wrap it in foil and bake. The citrusy compound butter melts into the fish and gives it a light taste.

These reminded me of back when I was in elementary school and we went out on camping trips with one of my most favorite teachers Francine. We would assemble various chopped vegetables, wrap them in foil, and bake them on top of the campfire to accompany our burgers and hot dogs. This time, however, it is much healthier and a bit more sophisticated without any additional effort. The fish was succulent, and it paired nicely with the black bean and corn salsa.

Ingredients:

4 skinless white fish fillets (6 to 8 oz each), 1-inch thick

Salt and pepper

4 Tbsp unsalted butter, softened

2 tsp minced chipotle chiles in adobo sauce , divided

1 tsp grated orange zest

2 cloves garlic, minced, divided

½ tsp salt

¼ tsp black pepper

1 (16-oz) can black beans, rinsed and drained

2 cups corn kernels (Used 15-oz canned corn)

1/2 red onion, minced

2 scallions, minced

1/4 cup chopped fresh cilantro, divided

2 Tbsp freshly squeezed orange juice (Roughly ½ orange)

½ tsp salt

¼ tsp black pepper

Directions:

Adjust the oven rack to the lower-middle position and heat to 450 degrees.
Pat the fish dry with paper towels and season with salt and pepper.
Using a fork, mix together the butter, 1 tsp chipotle, orange zest, half the garlic, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until well-combined. Spread butter mixture over the fish.
Combine the beans, corn, onion, scallions, 2 Tbsp of cilantro, orange juice, remaining chipotle, remaining garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil. Top with fish, and fold the foil over the fish, folding the edges to seal.
Arrange the packets in a single layer on a rimmed baking sheet and bake until the fish is just cooked through, 15 to 20 minutes. Carefully open the packets and sprinkle with remaining cilantro. Serve.

Source: Originally from America's Test Kitchen: The Best Simple Recipes, As seen on Pink Parsley

Cook's Illustrated Easy Vanilla Buttercream

2011-10-06T05:02:00.000-04:00

I went back and forth on whether or not to create a separate post on a frosting recipe, but I wanted to share with you my favorite vanilla buttercream post. I've tried quite a bit of buttercream recipes: Gale Gand (too sweet), Magnolia Bakery's buttercream (even sweeter than Gale Gand's), and Martha Stewart's Swiss Meringue buttercream (love the taste but hate the process).

Not only is this an easy vanilla buttercream frosting, but it is easy to work with and looks great on cupcakes and frosts well on cakes. Once, I ran out of heavy cream so I substituted in milk and it definitely did not have the "whipped" buttercream texture (that I love about this recipe), so I would definitely recommend using heavy cream in this recipe. Make sure to whip it well at high speed for several minutes. I am convinced that this gives it its nicely whipped texture.

Ingredients:

20 Tbsp (2½ sticks) unsalted butter, softened
2½ cups Confectioners’ sugar (10 ounces)
1/8 Tbsp table salt
2 tsp vanilla extract
2 Tbsp heavy cream

Directions:
1. In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
3. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Yield: 3 cups

Source: Cook's Illustrated

Crockpot Cheesy Italian Meatballs & Marinara Sauce

2011-10-05T06:00:00.006-04:00

Photo courtesy of What's Cooking, Chicago (Joelen)

I have been looking for another crockpot spaghetti & meatball recipe, and what makes this recipe so different than the others I've tried is that there are both Parmesan and Mozzarella cheese in the meatballs. Who doesn't want meatballs with cheesy goodness within? Another interesting step in this recipe is that once the meatballs are formed, you put them in the microwave briefly. This allows some of the fat from the meatballs to render out so the sauce wouldn't end up being too greasy. I was a bit skeptical on this approach (fat = moist = flavor), but rarely has Cook's Illustrated recipes failed me. So away in the microwave they went. When the timer went off, I noticed that the meatballs didn't hold their shape well. I read and re-read the recipe, but kept on assembling the remaining ingredients, put my crockpot on LOW, and went to work. I came home and the kitchen smelled intoxicating- garlic, tomatoes, basil, yum.

The taste was great. I felt that the sauce had a bit of an acidic taste to it (which I countered with1 tsp of sugar), but otherwise we both loved the flavors. It was after an email and re-reading the recipe for the 3rd time, I noticed that I should have used 85% lean ground beef- I know I used ground beef with a higher fat content (which would explain why the meatballs didn't hold their shape well). Luckily, it didn't alter the taste at all, but going forward, I will definitely make a mental note of this. To make it easier to make the morning of, I made the tomato sauce and meatball mixture the evening before, and then microwaved them the day of. Then I placed the marinara sauce into the slow cooker, add the briefly cooked meatballs, and cooked it on LOW all day. This recipe made a lot of sauce (almost filled up my 4-qt crockpot), thus I would double the amount of meatballs next time since we love meatballs (recipe is edited for this). We packaged the remaining meat sauce into these freezer jars and plan on making more spaghetti or possibly using it to make lasagna. Either way, this recipe is a winner.

Cheesy Italian Meatballs & Marinara Sauce

Ingredients:

Onion Mixture

4 Tbsp olive oil
4 onions, chopped fine
(2) 6-oz cans tomato paste
12 cloves minced garlic, divided
2 Tbsp dried oregano
1 tsp red pepper flakes
1/2 tsp salt

Marinara Sauce
1/2 cup red wine (I used Cabernet Sauvignon)
2 (28-ounce) cans crushed tomatoes

Cheesy Meatballs
2 cups freshly grated Parmesan cheese, divided

1 cup shredded mozzarella cheese
1/2 pound Italian sausage, casings removed
4 large eggs

1-1/2 tsp salt

4 cloves minced garlic, divided
2-1/2 pounds 85% lean ground beef
6 Tbsp heavy cream
4 Tbsp finely chopped fresh basil

Minced fresh Italian parsley for garnish

Pasta

Directions:

Make the Onion Mixture: Heat oil in a Dutch oven over medium-high heat until shimmering. Add onions, tomato paste, 12 garlic cloves, oregano, pepper flakes, and salt and cook until golden, about 13-15 minutes.
Transfer half of onion mixture to large bowl; set aside.
Make the Marinara Sauce: Add wine to pot with remaining onion mixture and cook until slightly thickened, about 2 minutes.
Stir in tomatoes, then transfer to slow cooker.
Make the Cheesy Meatballs: Add 1 cup Parmesan, mozzarella, sausage, eggs, salt, and garlic to bowl with reserved onion mixture. Mash with potato masher until smooth.
Add beef and cream to bowl and knead with hands until well combined. Form mixture into (24) 2-inch meatballs. (I used my large OXO cookie scoop.)
Microwave meatballs on large plate until fat renders and meatballs are firm, 4 to 7 minutes.
Nestle meatballs in slow cooker, discarding rendered fat. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. (I cooked mine on low all day, 8-9 hours.)
Skim fat. Stir in basil and remaining 1 cup Parmesan. Season with salt.
Serve over pasta and garnish with minced parsley if desired.

* To make ahead/freezer meal - Prepare the directions as noted above for sauce however allow the sauce cool and set aside. Prepare the directions as noted above for the meatballs however nestle meatballs in an oven- and freezer-proof baking dish discarding rendered fat; allow to cool. Alternately, you can cool the meatballs and place in a gallon sized freezer bag. Cover the meatballs with the cooled sauce (either in the baking dish or freezer bag). Cover/seal and freeze. When ready to prepare, defrost.

If making in the oven - Preheat oven to 350 degrees. Cover baking dish with foil and place baking dish on a baking sheet. Bake in preheated oven for 45 minutes to 1 hour. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.

If making in the slow cooker/crockpot - Place contents of freezer bag in a slow cooker/crockpot. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.

Source: Originally from Cook's Country, Adapted from What's Cooking, Chicago?

Bacon Ranch Pasta

2011-10-03T06:00:00.005-04:00

This was another rollover recipe from last week, and I kind of hemmed and hawed whether it would work or not. We love big flavor, and I was worried this recipe would fall short. However, this blogger was raving how delicious it was (and I had seen it on other food blogs as well) so I decided to give it a shot. Darin helped me cook this in the kitchen, and he kept repeating- "I swear we've made this before and it just didn't turn out right". I had a sinking suspicion he was right but decided to go against my gut and give it a (second?) try.

Um yes this was sooo delicious. We gobbled all of it down for dinner. The cream-based sauce was perfectly seasoned, the bacon was a nice addition, and we just loved it. One of the best dishes we've made in a long time. Next time, we both agreed that we would like some shredded chicken to round out this dish so I'm including this in the list of ingredients below.

Ingredients:
12-oz center cut bacon
1# short cut pasta (We used rigatoni)
1 tsp dried parsley
3/4 tsp ground black pepper
1 tsp seasoned salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp dried thyme
2 Tbsp olive oil
4 garlic cloves, minced
2 cups heavy cream
1 bag baby spinach (omitted)
1 can diced tomatoes with roasted garlic, undrained
1/2# cooked chicken breasts, diced or shredded (Rotisserie Chicken would be an easy substitute)
Grated Parmesan or Pecorino cheese

Directions:

Cook pasta according to package directions. While the pasta is cooking, cook the bacon until crisp. Allow bacon to cook, then crumble.
Combine parsley, pepper, salt, garlic powder, onion powder, and thyme in a small bowl.
Over medium-high heat, heat the olive oil in a saucepan or saute pan large enough to hold the pasta.Add garlic and saute for 2 minutes.
Add the heavy cream and bring it to a boil. Lower the heat to a simmer, add the seasoning mixture (from Step #2), spinach, and tomatoes. Cook until the spinach wilts and the sauce thickens. (We simmered it for 15-18 minutes.)
Once the sauce has reduced and thickened, add the cooked pasta, crumbled bacon, cooked chicken, and toss to combine.
Add grated cheese on top. Taste for seasoning.

Source: Originally on Taste of Home Cooking, As seen on Sweet Beginnings

Slow Cooker Beer-Braised Pot Roast with Vegetables

2011-09-30T06:00:00.003-04:00

I was talking to my co-worker Colleen and she was raving about her dinner she had prepared the evening before- a beer-braised pot roast. Beer in pot roast? I've made several different pot roast recipes, but never tried one with beer in it. I quickly adjusted my weekly meal plan to include this dish. She explained to me how she made it and replicated it at home. The pot roast turned out flavorful and fork tender. You could definitely taste a bit of the stout beer which I really liked, and it is a nice change from the usual cream of mushroom and onion soup mix version. It doesn't replace my favorite pot roast recipe but it's definitely worth sharing with others.

Ingredients:
3 to 3-1/4# chuckeye roast
Good Seasons Italian Salad Dressing Mix
2 large yellow onion, roughly chopped
5 stalks celery, roughly chopped
5 carrots, roughly chopped
Good Seasons Garlic & Herb Salad Dressing Mix
1 bottle of beer (I used a dark stout purchased from Trader Joe's)
Shredded cheese, optional (We like sharp Cheddar Cheese)

Directions:

Trim roast of excess fat and silver skin. (Since you're braising this, you won't need or miss the fat.)
Rub the Italian salad dressing mix into both sides of the roast well.
Using a crockpot liner, line your crockpot. Place your seasoned roast on the bottom.
Add the chopped vegetables, and sprinkle the Garlic & Herb seasoning packet.
Pour the bottle of beer on top, and cook on LOW for 8-9 hours.

We like to pair pot roasts with our Garlic Cheese Biscuits or pour it over cooked rice and sprinkle some Sharp Cheddar Cheese.

Source: Co-worker Colleen

Crockpot Soft Chicken Tacos

2011-09-28T05:29:00.000-04:00

I don't know why I associate my slow cooker for cooler weather, but I do. I keep the slow cooker in my cabinet year-round (taking up valuable cabinet space), but it just never seems to come out during the warm summer months. We enjoy hot meals every day regardless of season but for some reason, crockpot meals only come out when the leaves turn green, the air turns brisk, and cooler temperatures start settling in. We got a cool flow coming in this week, and with working out after work, crockpot meals are the my go-to cooking method.

I love its "I'll work while you work" mentality (who doesn't love coming home to a savory aroma in the kitchen and a meal ready and awaiting?), but I found good recipes a challenge. They include a lot of pre-packaged ingredients (I fall victim to the occasional cream of... soups, I admit) and I like to be able to control what goes into my meals. I saw this recipe and thought- healthy, light, and filling. Darin loves Mexican food so I thought it wouldn't hurt to try.

Lucky for us, the chicken cooked up tender and moist, and shredding was a breeze. We just customized our soft tacos with our toppings of choice and it took 10 minutes from kitchen to table. This is what a call an easy (and healthy) weeknight meal.

Ingredients:

· 2 tsp chili powder (or ancho chile powder)

· 1 tsp salt

· 1 tsp ground cumin

· 1 tsp freshly ground black pepper

· 1 pound skinless, boneless chicken breasts

· Can of Rotel tomatoes

· ¼ cup water

· Cooking spray

· 12 (6-inch) white corn tortillas

· 1-1/2 cups shredded iceberg lettuce

· 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)

· Low-fat sour cream (optional)

Directions:

Mix the seasoning (chili powder through black pepper) together in a small bowl, and then rub spice mixture over the chicken breasts.
Arrange the chicken breasts in your slow cooker.
Dump the can of Rotel tomatoes and ¼ cup water on top. Cook on low 6-8 hours.
Heat tortillas according to package directions.
Divide chicken evenly among tortillas; top each tortilla with 2 Tbsp lettuce and 1 tsp cheese.
Serve with sour cream, if desired.

Source: Adapted from Cooking Light

Double Lemon Chicken with Tomato Basil Salsa

2011-09-26T05:17:00.000-04:00

Every Saturday, I spend a few hours meal planning for the following week. On a normal week (with nothing going on during the week), I will usually plan 4-5 meals knowing that we'll have leftovers one night and go out 1 or 2 nights during the week. Sometimes, I'll find so many recipes I need to try right now so I schedule 6 meals for the week. Nonetheless, as life has it, I always tend to have rollovers (as I call it) for recipes that didn't get worked into the week and thus get rolled over to the following week.

This recipe has been one of them. I just don't know why. The ingredients are straightforward. I have everything always stocked in my pantry except for 1 ingredient (lemon). It's cost effective. It's light. The recipe isn't complicated. But for some reason, I just always tended to skip over this recipe and decide to make something else.

Mmm, perfect crusted and sauteed

Even when I made this over the weekend, it was Sunday and I told Darin- "I just don't want to make this recipe." Sigh. But it was getting to be around 7:30pm and we were getting hungry. Darin, so kindly, offered to cook it for me, but he was still sick and battling bad head congestion, stuffy nose, tiredness- he was in no shape to cook. So I wearily headed towards the kitchen and started cooking.

The end result? Nothing I was expecting. Even though the recipe was straightforward (make salsa, bread chicken, fry chicken, done), I could have kicked myself for almost not making it at all. I loved the coarse breading from the panko breadcrumbs with the slight hint of lemon, and the tomato basil salsa was fantastic. The meal was very light, crisp, and fresh.

Ingredients:

Tomato Basil Salsa
2 large tomatoes, seeded and cut into 1/4-inch cubes
10 large fresh basil leaves, thinly sliced
4-5 large cloves garlic, minced
2 Tbsp olive oil
Pinch of salt
Pinch of pepper

Lemon Chicken
1 1/2 cups panko bread crumbs
1 Tbsp grated lemon zest (1 medium lemon)
Salt and pepper to taste
4 skinless boneless chicken breast fillets, pounded until 1/2 inch thick
olive oil for cooking
1-2 lemons, halved

Directions:

1. To make the salsa, combine all of the ingredients in a bowl and mix well. Set aside.

2. To prepare the chicken, combine the bread crumbs and lemon zest on a flat dinner plate. Using a fork, mix together until thoroughly combined.

3. Pat chicken breasts dry. Season well with salt and pepper on both sides. DreDaydge each fillet in the bread crumb mixture, making sure to coat both sides. I patted the crumbs on to the chicken a couple of times to make sure the coat was even. Put the breaded chicken in the fridge for about 5 minutes on a baking sheet. I found this helps keep the breading from coming off.

4. Heat a large sauté pan over medium heat and add the olive oil, using just enough to coat the bottom of the pan. Add the chicken fillets in batches and fry until golden brown and cooked through. I fried two pieces at a time, then after each set of chicken I cleaned out the old oil and added new oil to coat the pan. I kept the cooked chicken in a warm oven while finishing the last two pieces.

5. Squeeze generous amounts of lemon juice over each piece. Serve topped with the tomato basil salsa.

Source: Originally from Anne Getty's Easy Green Organic, as seen on Gourmet: Day To Day

Peggy’s Wholesome Blueberry-Oat Muffins

2011-09-23T08:10:00.004-04:00

Don't you hate it when you look at the clock and it's only 10am? That's pretty much how I was feeling on this work day morning, when a "bing" came out and my friend Peggy said she had made some healthy muffins and wanted to bring one down for me. Talk about an instant mood lifter!

I took one bite and begged her for the recipe. She and her husband have been working hard on losing weight and being healthy, and they both love these muffins. I love how tender the muffins are with the big burst of blueberries in every bite. They are just sweet enough and not greasy. These are made with whole wheat pastry flour (I purchased mine at Kroger but have seen them at Whole Foods and Walmart), so I feel less guilty with each.bite.of.whole grain goodness.

I'm including the nutritional information below. Peggy wouldn't recommend using whole wheat flour as the muffins turned out very dry and crumbly, so don't skimp on this. She also loves subbing in dark chocolate chips for the blueberries.

Peggy’s Wholesome Blueberry-Oat Muffins

Ingredients:

1 cup reduced-fat buttermilk

¾ cup old-fashioned (not quick-cooking) oats

1-1/4 cup whole wheat pastry flour

1-1/2 tsp baking powder

½ tsp baking soda

¼ tsp cinnamon

¼ tsp salt

2/3 cup chopped walnuts

1/3 cup canola oil

1/3 cup Brown Sugar Splenda

1 large egg

1 tsp vanilla

1 cup fresh blueberries (Used frozen unsweetened) or Dark Chocolate chips

Directions:

1. Preheat oven to 425 degrees. Prepare a muffin tin with muffin liners.

2. In a small bowl, soak the buttermilk and oats for 30 minutes.

3. In a large bowl, combine all the dry ingredients (pastry flour through walnuts) and mix until incorporated.

4. In a medium bowl, whisk oil, Brown Sugar Splenda, egg, and vanilla. Add the buttermilk-oat mixture and blueberries.

5. Add the wet mixture to the dry mixture and mix until just combined. (I did about 10 swirls. Mixture will be thick)

6. Pour into muffin tin and bake 15 minutes (18-20 minutes for the large muffins).

Yields: 12 muffins or 6 large muffins

Source: My co-worker Peggy

Nutritional info (per serving using blueberries):
Calories: 210.7
Total fat: 11.7g (Saturated 1.7g, Polyunsaturated 5.3g, Monounsaturated 4.6g)
Cholesterol: 16.2mg
Sodium: 189.6mg
Total carb: 25.0g (Dietary fiber 3.5g, Sugar 7.6g)
Protein: 4.1g

Ina's Green Goddess Dressing

2011-09-21T05:24:00.003-04:00

Ina's Green Goddess Dressing

Homemade salad dressings are more economical, easy, and more than anything- they certainly taste so much better than the pre-packaged bottled kinds. Don't get me wrong, there are some fantastic bottled salad dressings out there, but who wants to pay $5 for a small bottle? Not me- especially when you can make it at home effortlessly and can control the ingredients that goes in it.

One salad dressing I haven't found a good bottled version is this one- the Green Goddess dressing. I love the refreshing taste of the basil and zing from the green onions. It's such a creamy dressing, and I put it on everything- scrambled eggs, to dip my pizza crust in, on top of diced cucumbers and tomatoes, or use it as a vegetable dip (so much better than the kinds sol at grocery stores.) Another Ina winner.

Ina's Green Goddess Dressing

Ingredients:

1 cup Hellmann's mayo

1 cup chopped green onions, white and green parts (6-7 green onions)

1 cup chopped fresh basil leaves

1/4 cup freshly squeezed lemon juice (2 lemons)

2 tsp chopped garlic (2-3 cloves)

2 tsp anchovy paste

1 tsp freshly ground black pepper

1 cup sour cream

Directions:

Place the mayo, green onions, basil, lemon juice, garlic , anchovy paste, and pepper in a food processor or blender and blend until smooth.
Add the sour cream and process until just blended. (If not using immediately, refrigerate the dressing until ready to serve.)

Source: Adapted from Ina Garten

Mini Ham & Cheese Sliders

2011-09-19T06:00:00.006-04:00

Mini Ham & Cheese Sliders
You're probably thinking- how are these any interesting? With one bite, you'll see why Darin and I ate all 12 sliders in 1 sitting. Yep, it was just that good. The key to these sliders is the poppy-hone mustard sauce that these sliders take on overnight. The prep work is quite easy- make the sauce. While it's cooking, assemble the sandwiches, pour the sauce over, and allow it to marinate overnight. Definitely marinate this overnight- don't skip this step! The slider buns soak up the marinade and the end result is phenomenal! This is a great and easy dish and perfect for parties (read: football) since the rolls are small and portable. Also, make sure to invest in some good quality ham (I used Kroger's Private Selection Honey Ham, sliced thin), deli-sliced Swiss cheese, and Hawaiian bread rolls. I found the Hawaiian rolls near the bakery at my local Kroger.

If you're looking for another slider idea, check out the Turkey Pesto Sliders here.

Poppy-Honey Mustard Sauce

Mini Ham & Cheese Sliders
Ingredients:

For the Sauce:
1 cup (2 sticks) butter
1-1/2 Tbsp poppy seeds
1-1/2 Tbsp grated dried onions
1-1/2 Tbsp Worcestershire sauce
2 Tbsp honey mustard

For the Sliders:
12-oz package King's Hawaiian Sweet Rolls (Make sure there are (12) rolls in here)
1-1.5# deli-sliced ham (Make sure there are enough ham slices to make 1 slice per roll)
12-oz deli-sliced Swiss cheese (Make sure there are enough ham slices to make 1 slice per roll)

Directions:

In a small saucepan, mix butter, poppy seeds, dried onions, Worcestershire sauce, and honey mustard. Stir until blended and melted.
Pour half of the sauce mixture into the bottom of a baking dish.
Slice the rolls in half. Assemble sliders with ham and cheese slices.
Arrange rolls in a single layer in the baking dish, spreading them around to soak up the sauce.
Pour the rest of the sauce over the tops of the sliders, cover dish and refrigerate up to 24 hours for the sauce to soak in.
Preheat oven to 350 degrees, and bake rolls for 10-12 minutes until the sliders are lightly browned and cheese has melted.

Source: Beantown Baker

Note: I recently discovered these Glad Ovenware baking dishes. I love them since they are lightweight, can be baked right in the oven, and are disposable.

Fish Tacos with Mango Salsa

2011-09-12T06:00:00.010-04:00

Fish Tacos with Mango Salsa

I haven't had fish tacos since my trip to Maui, which has been about 5 years ago(!). They were great then, but I never really thought about making them back in my kitchen. I had some leftover cod filets in the freezer, and saw this recipe on this blog. The original recipe is from Bobby Flay, and it has a lot of positive reviews on Food Network.

The instructions were easy, and most ingredients I already had on hand. What I didn't realize how scrumptious and easy fish tacos are to make. It was a tasty, simple, and healthier version of normal tacos, and perfect for a weeknight light meal. After sauteeing the fish, I definitely felt it needed salt, so I included this in the list of ingredients below. Since I didn't have any fresh mangoes, I picked up a fresh mango salsa from the refrigerated section at my local grocery store, and it added that slight sweetness to the smokiness from the cumin and chile powder. Even Darin, who was reluctant to try it (and the mango salsa), really enjoyed the dish. We loved the combination of the smokey and citrus flavors that Bobby is known for, and it was easy to prepare. Will definitely make it into our menu rotation.

Cod filets being seasoned and sauteed

Red onions being pickled (don't skip this!)

Tacos:

1/2 Red Onion, thinly sliced

1-1/2 cups Red Wine Vinegar

1/4 cup Olive Oil

1 lime, juiced

1 Tbsp ancho chile powder (OR: 1-1/2 tsp Chili Powder + 1-1/2 tsp Dried Oregano +1/2 tsp Cumin)

1/2 cup Fresh Cilantro, chopped

1 Jalapeño, seeded and chopped

1 lb Cod filets

Serve with:

Fresh Corn Tortillas

Mexican Crema (or sour cream)

Limes, quartered

Mango Salsa, recipe below

1. Place the red onion in a small bowl and add enough red wine vinegar to cover. Cover with saran wrap and place in the refrigerator until ready to use. Allow at least 30 minutes for the onions to pickle. (This was really phenomenal so don't skip it.)

2. Combine chili powder, oregano, cumin, cilantro and jalapeño in another bowl and stir in olive oil until well mixed.

3. Spoon half of the marinade into a shallow dish, cover with fish and add the remaining half of the marinade on top. Make sure the fish is evenly marinated on both sides. Allow to marinate for at least 20 minutes.

4. Heat a skillet over medium heat. Add the fish and marinade to the pan and cook for 4-5 minutes on each side, until the fish is cooked through. Remove from heat and flake the fish in the pan.

5. In a clean skillet, warm the tortillas over medium heat until they are soft, about 30 seconds per side.

6. Place a spoonful of prepared fish in the center of each tortilla.

7. Top with onions, crema, mango salsa and extra cilantro if desired. Garnish with a lime wedge.

For the Mango Salsa:

1 Mango, peeled and diced

1/2 Cucumber, peeled and diced

1/2 Avocado, diced

1/2 Jalapeño, seeded and finely chopped

1/3 Cup Diced Red Onion

1 Tbsp. Lime Juice

1/3 Cup Cilantro, roughly chopped

Salt and Pepper, to taste (Definitely add salt- it was bland without it)

Combine all ingredients and mix well. Season with salt and pepper, to taste. Serve over tacos.

Source: Original recipe from Bobby Flay, As seen on Mrs. Reguiero's Plate and The Jey of Cooking

Colleen's Buffalo Chicken Dip

2011-09-09T02:01:00.003-04:00

I have a co-worker who is notorious for her buffalo chicken dip. She is asked to make it for every single snack day function. It is, undoubtedly, one of the first appetizers to go- and for good reason! It has a bit of a spicy kick to it, but it won't overheat your taste buds. Try it today and see for yourself.

Mmmm.... Fresh out of the oven

Colleen's Buffalo Chicken Dip

Ingredients:
2# boneless, skinless chicken breasts
8-oz cream cheese, softened
2 cups shredded sharp cheddar cheese
1 cup Ranch dressing (I used Kroger Lite Ranch dressing)
1 cup Frank's Red Hot sauce
Serve: Tortilla chips, celery sticks

Directions:
1. Preheat the oven to 350 degrees.
2. In a medium pot of water, add the chicken breasts and let it boil for 40 minutes.*
3. While the chicken is boiling, mix the cream cheese, cheddar cheese, ranch dressing, and hot sauce in a medium bowl; mix until well combined.
4. Place the cheese mixture in the bottom of a 13x9 pan, and bake it for 10 minutes.
5. Once the 10 minutes are up, stir the mixture and place it back into the oven for an additional 10 minutes.
6. Once the 10 minutes are up again, remove the pan from the oven and stir. (Leave the oven on.)
7. At this point, the chicken should be finishing up cooking. Remove the chicken from the pot and start shredding.
8. Add the shredded chicken into the cheese mixture, mix well, cover it with foil, and bake for an additional 30 minutes.

* Note: For an easier method, I like to cook my chicken breasts in the crockpot while I work, and then make the remainder of the recipe when I get home. I cook the breasts on LOW for 6-7 hours with 1 cup (1/2 can) chicken broth. Perfect every time.

Souce: My co-worker Colleen

PW's BBQ (Turkey) Meatballs

2011-09-07T06:00:00.008-04:00

Recipe courtesy of Pioneer Woman

What a delicious treat from The Pioneer Woman! I have had this recipe bookmarked for nearly 2(!!) years, and it did not disappoint. We try to eat ground turkey in substitution for beef, and I am so glad I did. The meatballs were fantastic. They were juicy, flavorful, and warmed us up on a dreary, rainy day.

The original recipe had just enough sauce to coat the meatballs, but nothing for the mashed potatoes so I doubled the sauce ingredients (which is edited below). A great and easy meal to comfort your body and soul. Pair these with mashed potatoes and salad for a complete meal.

Meatballs ready to cook in the oven

PW's BBQ (Turkey) Meatballs

Ingredients:
For the Meatballs:
1-1/2# ground turkey (93% lean)
3/4 cups oats
1 cup milk (I used skim milk)
3 Tbsp very finely minced onion
1-1/2 tsp salt
Plenty of ground black pepper

For Cooking Meatballs:
1 cup all-purpose flour (coating for frozen meatballs)
Canola oil

For the BBQ Sauce:
2 cups ketchup
4 Tbsp sugar
6 Tbsp vinegar
4 Tbsp Worcestershire sauce
1/2 cup finely minced onion
2 dashes Tabasco sauce

Serve: Mashed potatoes, egg noodles, or crusty French bread

Directions:
1. Preheat oven to 350 degrees.
2. Combine all meatball ingredients. Roll them into medium-small balls (I used my medium OXO cookie scoop) and place them on a cookie sheet. Place the sheet in freezer for 5 minutes. (I accidentally placed them in for 10 minutes and the bottoms of the meatballs were partially frozen... so keep a timer!)
3. After 5 minutes, remove the meatballs from the freezer and immediately dredge in unseasoned flour.
4. Brown the meatballs in canola oil until just brown. Place into a baking dish.
5. Combine all sauce ingredients. Pour over meatballs and bake for 45 minutes.
5. Serve with egg noodles, mashed potatoes, or crusty French bread,

Source: Adapted from The Pioneer Woman

Chocolate Chip Cookie Delight

2011-09-05T05:02:00.004-04:00

Photo courtesy of Taste of Home

I love anything with chocolate mousse in the middle. Its decadent, light, and rich flavors are irresistible. I was googling chocolate mousse desserts, and saw this image populate. A chocolate chip cookie base, sweetened cream cheese, chocolate pudding, and Cool Whip topping? This is a win x 5 recipe for me.

The original version uses full-fat everything but I healthified it to make myself less guilty. I brought it into work, and people were groaning with delight. I don't think anyone even realized that I used reduced-fat or non-fat for all the ingredients. Aside from being delicious, it is really easy to whip up without any fuss.

Chocolate Chip Cookie Delight

Ingredients:
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened (I used reduced-fat)
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided (I used non-fat)
3 cups cold milk (I used skim)
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Chopped nuts and chocolate curls, optional

Directions:
1. Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan.
2. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.
3. In a large bowl, beat cream cheese and confectioners' sugar until smooth.
4. Fold in 1-3/4 cups whipped topping. Spread over crust.
5. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
6. Spread over cream cheese layer.
7. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
8. Cover and refrigerate for 8 hours or overnight until firm

Source: Taste of Home

Apricot-Glazed Pork Medallions

2011-09-02T06:00:00.009-04:00

I had 2 large pork tenderloins in my freezer and was on the hunt for some new recipes. I ran across the Sweet Beginnings blog and saw an easy recipe- perfect for a weeknight meal! I was a little nervous that this recipe would lack some flavor, but it was perfect.

You essentially saute the pork tenderloin medallions and then add the sauce ingredients and voila- you are done! Keep in mind that 1-1/4 cups apricot preserves is nearly a full jar of preserves. I used one that was an all-fruit preserves and it packed a great apricot flavor. This also made a lot of sauce (yum)! I paired it with some rice and a salad for a super easy and super quick weeknight meal.

Pork medallions cooking away in the ginger-soy sauce

Apricot-Glazed Pork Medallions

Ingredients:
1# pork tenderloin
Salt & Pepper
2 tsp sesame oil (We use Kadoya brand)
1-1/4 cups all-fruit apricot preserves
1/4 cup tamari sauce (or soy sauce)
1 Tbsp chopped pickled ginger (I used 1 Tbsp grated fresh ginger)

Directions:
1. Cut the pork into 1/2" thick rounds and season both sides with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat. Add pork and sear each side, about 2 minutes.
3. Add the preserves, tamari sauce, and ginger, and simmer about 5 minutes.

Source: Originally from Robin Miller, as seen on Sweet Beginnings

Ginger-Soy Grilled Pork Tenderloin

2011-08-31T06:00:00.005-04:00

Ever since getting the Thermapen, our grilling has been superb. We recently grilled a pork tenderloin, and this was one of my most favorite pork recipes to date.

The pork tenderloin marinates in a ginger-soy-garlic marinade while you're at work, and then grill it when you get home. It doesn't get any easier than that. The tenderloin came out so moist and well-seasoned, we didn't even need any sauce to accompany it.

Fresh off the grill!

Mom's Grilled Pork Tenderloin

Ingredients:
1 boneless pork tenderloin (1-1.5#)
1/4 cup soy sauce (We only use Yamasa or Kikkoman brands)
1/4 cup honey
5 garlic cloves, chopped
3 Tbsp fresh ginger

Directions:
1. Trim the pork tenderloin of any excess fat and silver skin.
2. Combine all ingredients in a plastic Ziploc bag and marinate for at least 4 hours. (I did it for 8 hours while we were at work.)
3. Set the grill to medium heat. When your grill is ready, place the pork on the grill and cook for approximately 15 minutes, flipping once halfway.

We served with with some Latin Rice, and a simple marinated tomato & onion salad.

Note: If you are using an oven, this can also be cooked at 450 degrees.

Source: I Was Born To Cook