Busy Little Kitchen

Penne with Chicken and Broccoli

2012-02-08T21:28:00.000-08:00

This dish is a classic combination of ingredients, but my version is lightened up while still delivering a powerful punch of flavor. This is one of our favorite pasta dishes to make. I follow the America's Test Kitchen recipe quite closely, so it's practically fool proof for even a novice cook. This recipe uses a hefty dose of strong flavors like garlic, anchovy, and sun-dried tomatoes, but I find they flavor the dish nicely without becoming overpowering. This is a great option for a family meal. Everyone loves chicken and pasta!

Penne with Chicken and Broccoli
Recipe makes 6 servings
Recipe from The America's Test Kitchen Healthy Family Cookbook: A New, Healthier Way to Cook Everything from America's Most Trusted Test Kitchen

Weight Watchers Points Plus: 9

1 Tbsp olive oil
1 lb boneless, skinless chicken breasts (2-3), trimmed and sliced thinly
1 onion, minced
1/2 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and sliced thinly
8 large garlic cloves, minced
2 anchovy fillets, minced
1/8 tsp red pepper flakes
2 tsp all-purpose flour
2 cups chicken broth
1 cup dry white wine
1/2 cup grated Asiago or Parmesan cheese (about 1 oz)
Salt/Pepper to taste
1 bunch broccoli (1 lb) trimmed and florets cut into 1-inch pieces
12 oz whole-wheat penne
1/4 cup shredded fresh basil

Heat 1-1/2 tsp of the oil in a large nonstick skillet until it shimmers. Add the sliced chicken breasts, break up any clumps, and allow to cook until they are lightly browned on both sides but not quite cooked through, about 3 minutes. Transfer to a bowl.

Add the remaining 1-1/2 tsp oil to the skillet and return to a medium heat. Add the onion and cook until it's softened, about 5 minutes. Add the sun-dried tomatoes, garlic, chopped anchovies, and red pepper flakes. Stir and cook until fragrant, about 30 seconds.

Stir in the flour and cook for 1 minute. Slowly whisk in the broth and wine and bring to a simmer, scraping up all the brown bits at the bottom of the pan. Cook, stirring occasionally, until the sauce thickens, about 15 minutes.

Meanwhile, bring a large pot of water to a boil. Add a small handful of salt and the chopped broccoli and cook, stirring often, until the broccoli is crisp-tender and bright green, about 3-4 minutes. Using a slotted spoon, transfer the broccoli to a paper-towel lined plate and reserve.

Return the water to a boil, add the pasta, and cook per box instructions until al dente. Before draining, reserve 1/2 cup of the cooking water.

Add the chicken-broth sauce, broccoli, and basil to the pasta and toss to combine. If the sauce is too thick, add a little of the reserved cooking water to loosen it up before serving.

Singapore Noodles

2012-01-19T19:29:00.000-08:00

This post is a special one in honor of my lovely sister, Amy, who is celebrating her 35th birthday today! (Though she looks like she's 25!) I love you, Amy, and this recipe is for you!

I love these noodles and have made them multiple times since I found this recipe. I've often wandered past the ethnic food aisle and spotted those super thin rice sticks/vermicelli noodles in the Asian section, wondering how in the world one would use them. Well, this a delicious, super quick and easy meal with an oddly satisfying texture. (Dare I say "hair-like?" Don't let that turn you off!!!!!) This is a recipe worth trying!

Singapore Noodles
Recipe makes 4-6 servings
Recipe adapted from Budget Bytes

8 oz package rice vermicelli noodles (found in Asian food aisle)
1 Tbsp hot curry powder
3 cloves garlic, minced
2 inches fresh ginger root, minced or grated
3 Tbsp vegetable oil
1 bunch bok choy, thinly sliced
4 medium carrots, julienned (or a couple large handfuls of pre-grated carrots)
12 oz bag bean sprouts
1 bunch green onions, thinly sliced on the bias
1/3 cup soy sauce
2 tsp sesame oil
Sriracha to taste (I like 1 tsp)

Place the dry rice noodles in a large bowl and cover with room temp water. Allow noodles to soak for fifteen minutes, until they are soft. Drain noodles and using a scissors, cut the long strands into shorter sections (about 6-inch lengths.) This makes it a LOT easier to stir fry later. Once the noodles are drained and cut, return them back to the bowl and toss with the curry powder. Reserve.

While the noodles are soaking/draining/sitting in the curry powder, prepare your vegetables as mentioned above.

In a small bowl, combine the soy sauce, sesame oil, and Sriracha.

Heat a large wok or high-sided skillet over medium-high heat. Add the oil. Once it starts shimmering, add the bok choy, carrots, and green onions. Stir fry the vegetables until they're crisp-tender, about 4-5 minutes. Add the garlic and ginger, stirring it in until fragrant, about 30 seconds. Add the curry-coated noodles, and toss with the vegetables. (This takes a lot of tossing to mix it thoroughly.) Take the pan off the heat and add the soy sauce mixture and bean sprouts, tossing it in the noodles. Adjust the seasoning and serve.

Shrimp Spring Rolls

2012-01-05T22:28:00.000-08:00

For all of you who have made a resolution this year to lose a little weight, eat healthier, or even branch out in your cooking styles, this is the perfect recipe for you! Spring rolls are one of my favorite foods to order off a take-out menu, but I would have never considered to make them at home. Surprisingly, they are ridiculously easy and very delicious. These have been my lunch for the past few days, and I'm not sick of them yet!!! You can change up the filling with whatever you'd like - marinating some chicken breast or pork in Asian flavors (soy sauce, garlic, ginger, sesame oil, etc...), grilling it, and slicing it thinly would be a great option. You could even go meatless and just stuff the spring rolls to the brim with crunchy veggies. The options are endless!

The basic structure of a spring roll is the meat/fish, the vegetables, the wrapper, and the dipping sauce. It is basically a salad rolled up into a handy little package. Spring rolls are traditionally wrapped in rice paper, which can be difficult to find if you live in a very rural area like I do. I had to order mine from Amazon, but they are super cheap ($4-5 for a one package of 50 wrappers) and hello... Amazon Prime 2-day free shipping! Get on it! Once you have your ingredients, I recommend getting all the chopping, prep work, and sauces done in advance, so that once lunch time comes around things can move much more quickly. Make sure to prepare plenty - you will want these for lunch every day!

Shrimp Spring Rolls
Weight Watchers Points Plus: Depends on servings, but I have included individual ingredient point values for your convenience (in italics)

For Spring Rolls:
Desired amount of cooked shrimp, peels removed (For Weight Watchers: 1 P+ for every 2 oz, or about 5 large shrimp)
Desired amount of rice paper (3 P+ for every 5 sheets)
Desired vegetables, chopped thinly - May I suggest any/all of the following:
- Napa cabbage
- Lettuce
- Cucumber
- Carrots
- Daikon
- Green onions
- Red cabbage
- Basil or Mint
- Cilantro

For the Sauce/Dip: (You may choose one or both, depending on your taste/preference)

Sriracha Mayo: (4 P+)
Mix together and spread a little onto each spring roll before rolling:
1/4 cup light mayonnaise
Desired amount of Sriracha (taste it, as it can be very spicy)

(My favorite) Garlic Dipping Sauce: (1 P+)
Mix together and serve as dipping sauce for spring rolls:
4 Tbsp soy sauce
1 clove garlic, minced
1 Tbsp fresh lime juice
1/4 tsp sugar
1/4 tsp sesame oil

Assembly of Spring Rolls:

Prepare a large cutting board or other work area. Working one at a time, hold each rice paper under running water and saturate both sides for a few seconds until the whole sheet is just wet. Place wet paper on your work surface and allow 10-20 seconds until the paper absorbs the water and becomes stickier.

In the bottom third of your paper, start adding your ingredients. Make sure to allow room on each side so the filling doesn't fall out when you roll. I like to start with a smear of Sriracha mayo, then build a pile of vegetables and herbs. I finish with the shrimp on top.

Now it's time to roll and eat! Carefully peel up the bottom of the paper and roll it over itself, encapsulating your filling. Fold in the sides and continue to roll tightly, until you reach the end. Serve spring rolls with dipping sauce and enjoy!

Teriyaki Salmon with Sriracha Mayo

2012-01-03T21:15:00.000-08:00

I have lovingly dubbed this week "Asian week", as one peek at my menu plan will reveal to you that I am having some serious cravings for the delicious cuisine of the Far East. I'm just glad my husband eats whatever I make, regardless of the food marathons I often find myself stuck in. We've had noodle bowls, stir fry, soup, pot stickers, and now this lovely little ditty. This recipe is SO easy and delicious. The teriyaki sauce coating the fish get sticky and delightful, and the mayo (which is completely required) is a cool, creamy, and spicy counterpoint. You can serve this with whatever you like - rice, stir fried vegetables, or soup. Anyone can make this meal!

Teriyaki Salmon with Sriracha Mayo
Recipe makes 4 servings
Recipe adapted from Budget Bytes
Weight Watchers Points Plus: 7

4 (1/4 lb) portions salmon fillets, skin on
1/4 cup soy sauce
2 Tbsp water
1/2 Tbsp sesame oil
1 inch knob fresh ginger root, peeled and grated or finely minced
1 tsp fresh garlic, grated or finely minced
2 Tbsp brown sugar
1 Tbsp sherry cooking wine
1 tsp cornstarch

Sriracha Mayo:
1/4 cup light mayonnaise
1 tsp - 2 Tbsp Sriracha, depending on your heat tolerance (taste it!)

Prepare the teriyaki marinade by combining all ingredients (soy sauce, water, sesame oil, ginger, garlic, brown sugar, sherry, and cornstarch in a small bowl. Mix together well. Place the salmon portions in a large Ziplock bag and pour the marinade over the top. Seal the bag and marinate in the fridge for at least 30 minutes, mixing every once in awhile so all the fish is evenly covered.

Heat a large nonstick skillet over medium-high heat. Once hot, spray liberally with cooking spray. Remove the salmon fillets from the marinade and place in the skillet, face down. Do not move the fillets around so they can obtain a nice sear. Cook on each side 3-4 minutes or until done to your preference. (I like mine cooked medium.)

In a small bowl, combine the mayo and Sriracha. Dollap sauce onto each salmon fillet and serve.

Italian Turkey Meatballs

2011-12-12T10:00:00.000-08:00

Subway has an amazing promotion going on right now - select 6-inch subs for only $2.00. Well, I remember a time when I loved their meatball marinara... it's such a taste of my youth! So Joel and I took advantage of the deal and bought subs for dinner the other night. I have to say - I was disappointed. It just wasn't as good as I remembered and I knew I could do better making them myself. (Not to mention, my version could be way healthier, too.) So here you are - these meatballs are my solution! They are delicious, flavorful, juicy, and fresh tasting. Slice up a little french bread, sprinkle on a little Parmesan cheese, and bam! Who needs Subway?! (These would also be great over pasta or with a little ricotta cheese.)

Italian Turkey Meatballs
Recipe makes 6 servings (serving size - 4 meatballs plus sauce)
Recipe adapted from Skinnytaste
Weight Watchers Points Plus: 5

20 oz lean (99%) ground turkey breast (1.3 lb package)
1/4 cup seasoned bread crumbs
1/4 cup fresh Parmesan cheese, grated
1/4 cup fresh Italian parsley, chopped
1 egg
1 large clove garlic, minced
1 tsp Kosher salt
black pepper

For the marinara sauce:
2 tsp olive oil
4 garlic cloves, minced
28-oz can crushed tomatoes (add another can if you're serving this over pasta or prefer extra sauce)
1/2 small onion, peeled but kept whole
1 bay leaf
1 tsp dry oregano
1/4 cup fresh basil, chopped
Salt/pepper to taste

For the sauce: In a large, high sided skillet over medium heat, heat the olive oil until warm. Add the garlic and allow to cook until slightly golden, 30 seconds - 1 minute. Do not allow to burn. Pour in the crushed tomatoes, onion, bay leaf, oregano, basil, and season with salt and pepper. Allow the sauce to come to a soft boil while stirring occasionally. Once bubbling, reduce the heat. Cover and simmer for 30 minutes.

Meanwhile, make the meatballs: In a large mixing bowl, combine all the ingredients for the meatballs. Using your hands or a large fork, lightly mix until well-distributed. Form small compact meatballs, about the size of a ping-pong ball. (I like to use a small cookie scoop for this job.)

Add the meatballs carefully to the sauce, cover, and allow to cook for 20 minutes. Discard the onion and bay leaf and serve as desired.

Easy Peasy Garlic-Parmesan Rolls

2011-12-11T18:34:00.000-08:00

Oh, I love bread. Even better, though, is pillowy soft, warm, and buttery bread. Oh - and flavored with Italian seasoning and toasted garlic? Yes please! What if I told you it's possible to have all these things without opening a packet of yeast? It is. It's super easy. Not to mention ridiculously delicious. Make these as soon as possible and eat them straight out of the oven. You will thank me. You're welcome. :)

Easy Peasy Garlic-Parmesan Rolls
Recipe makes 20 rolls
Recipe from Our Best Bites

1 stick (1/2 cup) butter
4-5 cloves garlic, minced or pressed
2 teaspoons Italian seasoning
1/2 cup grated Parmesan cheese (fresh or canned)
20 rise and bake frozen rolls (like Rhodes)

In a large microwaveable bowl, add the butter, garlic, and Italian seasoning. Microwave until the butter is just melted. Whisk in the Parmesan to combine.

Take out 20 frozen rolls and add them the bowl with the melted butter. Stir so all the rolls are coated in that delicious mixture. Dump the coated frozen rolls into a 9x13 baking dish, space evenly, and allow to rise until doubled (per package instructions.) Bake according to package instructions until the rolls are beautifully golden on top. Serve warm.

Warm Soba Noodles with Peanut Sauce

2011-11-27T21:35:00.000-08:00

The hardworking med student living in my house has been extra busy lately and subsequently missing from the dinner table, so I've been scrapping a lot of my elaborate meal plans in exchange for super simple five-minute dinners for myself! This is a really great option that I whipped together once the baby was in bed and I was starving for something quick and delicious. The sauce is delightfully sweet and nutty, with a hint of heat in each bite. The chopped nuts add great crunch and texture. This is totally worth trying, especially if your only other options include Easy Mac or Ramen noodles!

Warm Soba Noodles with Peanut Sauce
Recipe serves 1-2

For Sauce:
4 Tbsp creamy peanut butter
1 Tbsp soy sauce
2 Tbsp honey
2 Tbsp water
1 large clove garlic, minced
1/2 Tbsp rice vinegar
2 tsp sesame oil
crushed red pepper flakes, to taste (depending on your heat preference)

Soba noodles (preferred and found in ethnic foods aisle, but substitute spaghetti if unavailable)
Roasted salted peanuts, chopped
Green onions, chopped

Cook desired amount of soba noodles per package instructions. Drain and rinse with water.

Combine all sauce ingredients in a small bowl and whisk until smooth. Pour desired amount of sauce over cooked, warm noodles and mix together. Serve pasta in a bowl and top with chopped peanuts and green onions.

Caramel Apple Cider

2011-11-01T10:06:00.000-07:00

It's interesting how Halloween completely consumes my existence for most of September and all of October, but the minute November 1st hits it's totally old news and I'm already gearing up for the next big holiday! I just love Halloween, and we had a particularly good time this year with our little 12-month old baby boy! In addition to our new kiddie-approved festivities, Joel and I have a regular Spookfest routine, including a special dinner, pumpkin carving, It's the Great Pumpkin, Charlie Brown, and homemade apple cider. This year I tried a little different cider recipe and we absolutely LOVED it! It's got great spice and warmth, a nice fresh orange flavor in the background, and delicious sweetness from the caramel sauce! The best thing about this recipe? Caramel Apple Cider isn't just for Halloween - enjoy it all winter long!

Caramel Apple Cider
Recipe makes 6-8 servings
Recipe slightly adapted from Our Best Bites

1/2 gallon apple cider (NOT apple juice)
1/2 cup fresh orange juice or good qualitybottled
1 orange
8 cloves
2 cinnamon sticks (fresh, not sticks from last year's holidays!)
1/4 tsp ground allspice
1/2 cup jarred caramel sauce
Reddi-whip

Pour the apple cider and orange juice into a large pot over medium-high heat. Keeping the orange whole*, poke the cloves into it and toss it into the pot. Add the cinnamon sticks and ground allspice. Bring the cider to a boil and immediately lower the heat to a low simmer, allowing to simmer for 30-60 minutes. Stir in the caramel sauce. Serve warm in mugs with whipped cream, a sprinkle of cinnamon, and a drizzle of caramel sauce.

*Sara at Our Best Bites recommends leaving the orange whole. She says if the orange splits, take it out of the pot as exposure of the fruit's white pith will give the cider a bitter taste. Good tip!

Benjamin's First Birthday

2011-10-25T21:16:00.000-07:00

I woke up this last week and realized that my tiny, sweet, infant boy could suddenly walk, chatter, laugh, play, kiss, get into trouble, communicate with lots of pointing, and melt my heart with his grin. Our little Benjamin boy turned one year old this month! Wow, what a whirlwind of a year! I knew I wanted to go all out with a big, fun celebration all centered around a Mickey Mouse Clubhouse theme (which is Benjamin's favorite show to watch during his breakfast each morning!) We had a great spread of food, fantastic birthday cake, fun decorations, and invited some great friends and family to celebrate! I'd say it was a success, and Benjamin had a great time! Happy 1st birthday, sweet boy!

The food:
I knew I wanted to stick with the theme when it came to the menu. I also knew we had to have kid-friendly food for the little people coming to celebrate! Everything turned out beautifully, and I love the creative names each item was given.

Hot Dog, Hot Dog, Hot Diggity Dogs
We did a hot dog bar, complete with a variety of toppings, included chili, shredded cheese, sliced green onions, pickles, sweet relish, ketchup and mustard.

Pluto's Pasta Salad
Due to time constraints, I whipped up my favorite boxed pasta salad. Quick, easy, and delicious! (I like Betty Crocker's Suddenly Salad - Classic flavor.)

Veggie "Pete"-za
I used my favorite recipe for delicious vegetable pizza found here. I slightly adapted it by omitting the mayonnaise (unintentionally, but it was still delicious), and the bell pepper.

Chip 'n Dale's Chips 'n Dip
Potato chips with store-bought sour cream and onion dip

Donald's Cheese and Quackers

Mickey Mouse Clubhouse Birthday Cake

Moist, delicious chocolate cake covered and decorated in vanilla butter cream and homemade marshmallow fondant.

Party Favors: Mickey Mouse-Shaped Rice Krispie Treats Dipped in Chocolate

Party Favors: Mickey Mouse Cupcakes

Birthday Party Moments:

Special 1st Birthday Cake

2011-10-25T20:33:00.000-07:00

My sweet baby boy turned one year old on October 15th, and to celebrate we threw him a very special Mickey Mouse Clubhouse birthday party! We went all out, with a great themed menu, balloons, decorations, and great friends and family. The shining star, however, was his very special birthday cake. I wanted to try my hand at some fancy pants decorating, and I think the end result was both beautiful and delicious! I used my favorite chocolate cake recipe, found here. I also whipped up some homemade fondant to cover the cake and cut out the Clubhouse decorations. The recipe for the fondant can be found here. (Bridget has a great tutorial on her website!) In addition to fondant, I found something called sugar sheets at Walmart, and cut out some shapes from those as well. I also made a quick vanilla butter cream frosting which I used to dirty ice the cake as well as tint green for the grass. I purchased Mickey Mouse Clubhouse figures for the finishing touches, and voila! Happy birthday, Benjamin!

Bang Bang Shrimp

2011-10-06T18:45:00.000-07:00

Here's a yummy, lightened-up copycat recipe! Bang Bang shrimp originally appeared on the menu of Bonefish Grill, but I know I've had versions of it elsewhere. This is a light but very flavorful meal that comes together ridiculously fast! The sauteed shrimp are coated in a creamy sweet and spicy sauce, and sit atop a salad of fresh, crunchy Napa and purple cabbage. This is so colorful, and such a great light lunch option.

Bang Bang Shrimp
Recipe makes 4 servings
Recipe adapted from Gina's Skinny Recipes
Weight Watchers Points Plus: 5

Sauce:
5 Tbsp light mayonnaise (Hellman's Light)
3 Tbsp Thai Sweet Chili Sauce
1 tsp Sriracha (or more/less to taste, depending on your heat sensitivity)

In a medium bowl, combine all three ingredients and mix until smooth. Reserve.

Shrimp:
1 lb peeled and deveined large raw shrimp, tails removed
2 tsp cornstarch
1 tsp canola oil
3 cups shredded Napa cabbage
1 cup shredded purple cabbage
4 tbsp chopped scallions

Sprinkle the shrimp with 2 tsp cornstarch, mixing in well to coat.

Heat a large skillet or wok over medium-high heat and add the oil. Once the oil starts to shimmer, add the coated shrimp and cook, allowing to brown on both sides, about 3 minutes or until just cooked. Remove the shrimp from the skillet and toss with your sauce mixture.

Combine the lettuce and cabbage and divide between four plates. Top each plate with a serving of Bang Bang shrimp, and sprinkle each serving with chopped scallions. Season with pepper to taste.

Broccoli Salad

2011-09-21T21:49:00.000-07:00

Right before the weather started to cool down around here, Joel and I took our Benjamin boy out to the river for a quaint little picnic. We had a great time sitting on the dock, enjoying a fantastic view of the winding river below us and verdant forest trees surrounding our picnic spot. I packed up a simple and summery meal including finger sandwiches, fresh fruit, and Joel's favorite: broccoli salad.

Do not be fooled; this recipe may sound super healthy, but it's really not! :) This is a creamy salad filled with crunchy broccoli, red onion, shredded cheddar cheese, crunchy bacon, sunflower seeds, and sweet dried cranberries. The flavors of this salad blend so well together, and it's always a hit at potlucks. The best part is how quickly the dish comes together. Don't worry, there's still time to whip this up for your final end-of-summer events!

Broccoli Salad
Recipe makes 6-8 servings
Recipe adapted from The Essential Mormon Cookbook: Green Jell-O, Funeral Potatoes, and Other Secret Combinations

2 bunches fresh broccoli (about 1 pound), cut into small flowerets
1 small red onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisped and crumbled (Optional - I used jarred Bacon Bits due to a time constraint - it was just as good!)
1/2 cup sunflower seeds
1/2 cup dried cranberries (Craisins)
1 recipe Broccoli Salad Dressing (below)

In a large bowl, combine the broccoli, onion, cheese, bacon, sunflower seeds, and Craisins. Pour desired amount of dressing over the salad, and stir until combined. Serve the same day. Salad does not keep well.

Broccoli Salad Dressing
1 cup mayonnaise
2 Tbsp red or white wine vinegar
1/2 cup sugar
1/2 tsp salt

Mix ingredients. Chill at least one hour before tossing with the salad.

Korean Rice Bowl

2011-09-13T21:26:00.000-07:00

Although I have a steady backlog of posts to share, sometimes there's a night when I make a meal and just have to share it immediately. Tonight was one of those nights! This is a great way to use up a pound of ground beef that's been sitting in your freezer. It comes together quickly - throw some rice in a pot, stir the sauce together, run your knife through some veggies, and BAM - this is really filling and super flavorful with a nice kick. My favorite part is the fried egg on top - if you cook it over-medium, you can break the runny yolk and mix it all together in the bowl... yum!!!

Korean Rice Bowl
Recipe makes 4 servings
Recipe Source: Family Circle, Oct. 2011

1-1/2 cups sushi rice (I like it because it's really sticky, but you can use any kind of rice and follow package instructions)
1/4 cup rice vinegar
3 Tbsp soy sauce
1 Tbsp peeled, minced fresh ginger
3 cloves garlic, minced
1 Tbsp cornstarch
2 tsp sesame oil
2 tsp Sriracha (use less if you don't like spicy)
1 zucchini, cut into matchsticks
2 cups shitake mushroom caps (1/4 lb), thinly sliced
1 cup shredded carrots
1 lb lean ground beef (93%)
4 large eggs (optional but highly recommended)

Prepare the rice: Combine 2 cups water and rice in a medium saucepan. Bring to a slow boil over medium-high heat, cover, and reduce heat to low. Allow rice to simmer for 20 minutes. Let stand ten minutes or until ready to serve.

Meanwhile, combine the rice vinegar, soy sauce, ginger, garlic, cornstarch, sesame oil, and Sriracha in a small bowl. Reserve.

Coat a large nonstick skillet with cooking spray. Add the vegetables and 3 Tbsp water. Season liberally with salt and pepper. Cook over medium-high heat for 5 minutes, or until softened. Remove to a bowl and cover to keep warm.

In the same skillet, brown the ground beef for 4-5 minutes, breaking it apart with a spoon. Add the sauce mixture and cook two minutes more.

Meanwhile, in a second skillet, fry eggs until they're cooked over-medium. Season with salt and pepper, and transfer to a plate.

To assemble bowls: Place a mound of rice into 4 bowls. Top each with 1/2 cup meat mixture and 1/3 cup vegetables. Finish each with a fried egg, if using.

Light Baked Macaroni and Cheese

2011-09-07T21:02:00.000-07:00

Why, hello delicious baked mac and cheese. I love your creamy, cheesy noodles. They have just the right amount of ooey-gooeyness and totally satisfy my craving for a warm pasta dish on a cool autumn night. I also love your golden brown, crusty topping that has baked to perfection from a few minutes under the heat of the broiler. But do you know what I love most of all? You will not make me hate the scale in the morning. (Unless I decide to eat all of you in one sitting.) *must resist*

Light Baked Macaroni and Cheese
Recipe makes 8 servings (1 cup)
Weight Watchers Points Plus: 7
Recipe adapted from Gina's Skinny Recipes

12 oz high fiber short pasta (like Ronzoni) - I like fusilli pasta but elbow macaroni will be fine
1 Tbsp butter
1 Tbsp light butter (like I Can't Believe It's Not Butter)
1/4 cup flour
1/4 cup finely minced onion
2 cups skim milk
1 cup fat free chicken broth
8 oz 2% White American cheese, shredded (I bought this from the deli at Walmart and shredded it myself)
Salt/Pepper to taste
4 cups fresh baby spinach
1/8 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
Butter flavored cooking spray

Preheat your oven to 375 degrees F.

In a large pot, boil the pasta until al dente; drain and reserve.

While the pasta is boiling, start on the sauce. In a large pot, melt the butter over medium-low heat. Add the onion and cook for a few minutes, until the onion becomes tender, about 2-3 minutes. Add the flour and whisk, allowing the flour to cook and combine with the butter/onion mixture, about 2 minutes. (This will become clumpy.)

Continue to whisk, and slowly pour in the milk and chicken broth. Raise the heat and allow to come to a boil. Keep whisking; the mixture will soon become smooth and thicken. Season the sauce with salt and pepper.

Once the sauce has thickened, remove the pot from the heat and add in the shredded American cheese. Stir in the cheese until it has completely melted. Pour your cooked noodles and baby spinach into the sauce pot. Stir and combine. (You can eat the mac and cheese just like this if you want!)

Pour your macaroni and cheese into a sprayed baking dish. Top it with grated Parmesan and bread crumbs. Spray the topping generously with butter flavored spray. Bake for 15-20 minutes, then broil for another 3-4 minutes until the topping has become golden brown and delicious.

Guest Post: Fresh Peach Delight

2011-08-31T21:09:00.000-07:00

Well Busy Little Kitchen readers, I am pleased to present my very first guest blogger! This writer is someone very special to me - and someone who is also very deserving of her reputation for absolutely delicious meals and more importantly, desserts (her specialty!) It's my amazing mother-in-law, Susan Tjarks! The recipe she has shared below is seriously delicious... I immediately requested that she share it on the blog! Enjoy!

(I am so honored to be asked to be a “guest blogger” for Busy Little Kitchen! So fun—and flattering!!!) It is peach season—one of my favorite culinary seasons! Every year, my dad travels from Parker, Colorado to Mitchell, South Dakota with a suburban FULL of wonderful, juicy Colorado peaches! (This year they have been especially fantastic—so sweet and full of flavor.) The first thing I make when the peaches arrive is this lovely little dessert called “Fresh Peach Delight”. I found it in “The Essential Mormon Cookbook” and it really is superb! I’ve taken it to church potlucks, made it for family and friends, and it always gets rave reviews! I hope you enjoy it as much as we have! It really is “heavenly!!!”

Fresh Peach Delight

Recipe makes 12 servings

Recipe source: The Essential Mormon Cookbook

1 Vanilla Wafer Crust (see below)
2 (8-oz.) packages cream cheese, softened
1 cup powdered sugar
1 cup water
1 (6 oz) package peach-flavored gelatin (I use sugar-free)
1 cup cold water
½ tsp. almond extract (optional)
6 large peaches, peeled
¼ cup sugar

Vanilla Wafer Crust:

1 box vanilla wafers, crushed
½ cup butter, melted

Stir crushed wafers and melted butter together. Pat into a greased 9X13 inch pan. Place in refrigerator or freezer until firm.

In a large bowl beat cream cheese and powdered sugar together; spread over chilled crust. Refrigerate or freeze until firm.

Bring 1 cup water to a boil. Dissolve gelatin. Remove from heat and add 1 cup cold water. Refrigerate until syrupy. Cut peaches in slices, and then sprinkle with sugar.* Place peach slices on surface of chilled cream cheese mixture. Pour thickened gelatin over peaches. Refrigerate several hours until set. Garnish with a dollop of fresh sweetened whipped cream! Mmmmmm! Makes 12 servings.

*I did not add the extra sugar this time because the peaches were so sweet and delicious. No one knew the difference. Use your own discretion.

Asian Turkey Meatballs with Lime-Sesame Dipping Sauce

2011-08-30T13:16:00.000-07:00

Last week I spent a night home alone with baby Benjamin, and I was looking for something really simple and tasty to whip up for both of us to enjoy. This is a recipe I've had bookmarked for awhile, and wow - we both LOVED it! These meatballs have really great flavor and consistency, and I probably could have drank the sauce! Joel had leftovers when he came home and raved even more! You can really taste all the individual flavors, and the cilantro and lime add a bright freshness to the sesame oil and soy sauce. These would also be great as a smaller meatball size served as appetizers!

Asian Turkey Meatballs with Lime-Sesame Dipping Sauce
Recipe makes 4 servings
Weight Watchers Points Plus: 7
Recipe Source: Gina's Skinny Recipes

Meatballs:
1/4 cup panko
1 & 1/4 lbs 93% lean ground turkey
1 egg
1 Tbsp fresh ginger, grated or finely minced
1 clove garlic, finely minced
1/2 tsp salt
1/4 cup cilantro, chopped
3 scallions, chopped
1 Tbsp soy sauce
2 tsp sesame oil

Dipping Sauce:
4 Tbsp soy sauce
2 tsp sesame oil
2 Tbsp fresh lime juice
2 Tbsp water
1 scallion, chopped

Preheat oven to 500 degrees F.

In a large mixing bowl, combine all the meatball ingredients together with your hands, mixing gently but thoroughly. Shape 1/4 cup of the mixture into a meatball shape and place in a 9x13 baking dish. Repeat with the remaining mixture. Bake the meatballs at 500 degrees until cooked through, about 15-20 minutes. (Meatballs should reach an internal temperature of 165 degrees.)

While the meatballs are baking, prepare the dipping sauce. In a small bowl, whisk together all the sauce ingredients. Reserve.

When the meatballs have finished cooking, whisk the sauce to recombine and drizzle 2 Tbsp over the meatballs. Mix together. Serve the meatballs with the remaining sauce over rice or udon noodles.

Chicken Tikka Masala

2011-08-23T21:36:00.000-07:00

I've been having a blast experimenting with my newest obsession: Indian cuisine! Looking back to a year or two ago, I can't believe how far my cooking skills and kitchen confidence has come! If you had asked me then what garam masala was, I probably would've said it's some kind of disease.

Chicken Tikka Masala is a really wonderful introductory dish to the world of at-home "Indian" cooking. (Did you know that it's not authentically Indian at all? It's the national dish of Great Britain! Nevertheless, it's found on menus of Indian restaurants everywhere!) Anyway, Chicken Tikka Masala is essentially tender bites of chicken that have been simmering in rich, creamy, and very flavorful tomato sauce. The meal itself comes together quickly and the majority of the less familiar ingredients are dried spices that are easy to find in the grocery store and don't require any other type of preparation. If you can muster up the energy to throw some basmati rice in the rice cooker, then you've got yourself a great meal! Go ahead and give it a try!

Chicken Tikka Masala
Recipe adapted from Gina's Skinny Recipes
Recipe makes 4 servings

2 tsp canola oil (or butter)
1 small onion, minced
1 Tbsp fresh ginger, grated
3 cloves garlic, minced
1 15-oz can crushed tomatoes
4 oz fat free plain Greek yogurt
1/2 cup milk or heavy cream (try to use milk with at least some fat, like 1%)
1 Tbsp ground cumin
1 Tbsp garam masala (found in the spice section)
1 tsp turmeric
1/2 Tbsp chili powder
Kosher salt, to taste
2 large, boneless chicken breasts, cleaned of fat and cut into bite-size chunks
1 handful fresh cilantro, chopped (optional)
Basmati rice, to serve with (or naan - find it in the bakery section of Walmart or freezer sections of many grocery stores)

Heat the oil or butter in a large, nonstick pan over medium heat. Once hot, add the onions and cook until tender and browned, about 5-7 minutes. Add the ginger and garlic, stirring until fragrant, about 30 seconds. Add the dried spices: cumin, garam masala, turmeric, chili powder, and salt. Stir the spices into the onion mixture and allow the spices to bloom in the heat of the pan for one minute or so, until they become fragrant. Stir in the tomatoes, yogurt, and milk. Turn the heat to medium-low and allow the sauce to simmer for 5 minutes. Add the chicken, stirring it into the sauce to coat, and simmer for another 10 minutes or until the chicken is cooked through. Sprinkle a generous amount of chopped fresh cilantro over the dish and serve with Basmati rice and naan.

Greek-Style Quinoa Burgers

2011-08-17T21:32:00.000-07:00

I have had nothing but bad experiences with meatless burgers, so I was really skeptical by this quinoa burger. However, I thought the ingredients sounded really good and figured it was worth a shot. Joel was even more skeptical, and told me beforehand that he might have to drive through Burger King instead. Well, we were both very pleasantly surprised! This meal was really, really good and surprisingly very filling. The texture of the patty is still very delicate and doesn't stay together really well, but the flavors combined with the cool and creamy tzatziki and the soft pita bread really won us over! This is a very healthful meal, and I'm really excited for leftovers tomorrow! Serve this with a yummy Greek salad.

Greek-Style Quinoa Burgers
Recipe makes 4 burgers
Recipe inspired by Martha Stewart, Tzatziki adapted from Elly Says Opa

Burgers:
1/2 cup rinsed quinoa
1 medium carrot, cut in large chunks
3 scallions, thinly sliced
15 ounce can great northern beans, drained and rinsed
1/4 cup plain dried breadcrumbs or panko
1 large egg, lightly beaten
1 tablespoon ground cumin
Coarse sea salt
Ground pepper
2 tablespoons olive oil
4 soft pitas
Fresh sprouts (optional)

Tzatziki:
1-1/2 cups plain Greek yogurt
1 cucumber, peeled and seeded
2 cloves garlic, mashed with sea salt to form a paste
1 tsp white wine vinegar
1 tsp fresh lemon juice
Sea salt
Freshly ground pepper
2 Tbsp fresh dill, minced

For the Burgers:
In a medium pot, toast the dry quinoa over medium-low heat for 3-5 minutes, stirring often, until lightly toasted and fragrant. Remove the quinoa and pour 3/4 cup water and a pinch of salt into the pot. Bring to a boil, add the toasted quinoa, cover, and reduce heat to low. Simmer quinoa for 10-12 minutes or until the water has been absorbed.

Using a food processor, pulse the carrot until it's finely chopped. Add the cooked quinoa, scallions, beans, breadcrumbs, egg, cumin, salt, and pepper. Pulse mixture until it comes together but is still a little chunky. Using your hands, form 4 patties out of the mixture. Place on a plate and refrigerate for ten minutes until the patties are slightly more solid.

Heat the oil in a large skillet over medium heat. Once hot, put the patties into the pan and cook 8-10 minutes per side or until a nice brown crisp crust forms and the burgers are cooked through. Serve on pita bread with a large dollap of tzatziki and sprouts.

For the Tzatziki:
Using a box grater, grate the cucumber. Place the grated cucumber into a tea towel and squeeze out as much liquid as possible. In a bowl, combine the Greek yogurt, cucumber, garlic, vinegar, lemon juice, and dill. Season with salt and pepper. Allow tzatziki to sit in the fridge for at least 30 minutes to allow the flavors to blend, and season again to taste.

The Complete Cafe Rio Sweet Pork Salad

2011-08-14T21:55:00.000-07:00

Whoa mama... This is going to be a doozy of a post, but for those Cafe Rio enthusiasts out there, (and you all should be, btw...) this recipe might change your life just a little bit. (Especially if you're like us and have moved hundreds of miles away from the restaurant - sad!!!) This is the best at-home version of Cafe Rio's sweet pork salad. We just celebrated Joel's 26th birthday, and this was his lunch request from me! I went all out - from the homemade soft flour tortilla to from-scratch cilantro ranch dressing, but you can make this meal as simple or complicated as you like. Just don't leave out the best part: the shredded sweet pork, which is the shining star of this meal.

(FYI - I left off the tortilla strips and cotija cheese on the salad shown above.)

The Complete Cafe Rio Sweet Pork Salad
Recipe makes 4-6 servings
Recipes adapted from: Favorite Family Recipes

6 large Tortillas (Recipe below)
Shredded cheese, Mexican blend
(Easy) Cafe Rio Rice (Recipe below)
Cafe Rio Black Beans (Recipe below)
Cafe Rio Sweet Pork (Recipe below)
Lettuce (NOT iceberg, use leafy green or Romaine)
Pico de Gallo (Store bought)
Guacamole (Store bought or Recipe below)
Sour cream
Tortilla Strips (Store bought if you can find them)
Cotija cheese, crumbled (or you can use grated Parmesan)
Cafe Rio Cilantro Ranch Dressing (Recipe below)
Lime wedges

To assemble:

If you want to be really authentic, go ahead and buy some deep-dish aluminum pie tins, or just use a nice deep plate or shallow bowl. Layer your dish with a fresh, warm flour tortilla and sprinkle with shredded cheese. (Optionally - you can melt it in the oven for a couple minutes if you wish.) Add a scoop of (drained) beans, a scoop of cilantro-lime rice, and a scoop of sweet pork. Top this with a large handful of chopped lettuce, a spoonful of pico de gallo, guacamole, and sour cream. Sprinkle your salad with tortilla strips and cheese. Dress your delicious salad with a drizzle of cilantro-ranch dressing. Serve with lime wedges.

Recipe Components:

Soft Tortillas
Recipe makes 5-6 tortillas

3 cups flour
1 1/2 tsp salt
2 tsp. baking powder
3/4 cups shortening
3/4 cups very hot water

Mix together the flour, salt, and baking powder in a large bowl. Cut in the shortening using a pastry cutter or two knives. Slowly add the water and mix until the dough forms together. On a floured surface, knead the dough until it's smooth. Divide the dough into 5-6 equal pieces and roll each into a ball. Roll each ball out into a large tortilla, about 1/8 inch thick.

Preheat a dry griddle or large pan over medium-high heat. Place each rolled tortilla onto the hot pan and cook, about 1 minute or less on each side, until it browns and begins to bubble up. Do not overcook - you want the tortillas to be nice and soft! Remove from the hot griddle, cover with a damp towel, and reserve until ready to use.

(Easy) Cafe Rio Rice
Recipe makes 2-3 servings (Double if needed)

1 Boil-in-Bag Rice
Chicken broth or bouillon cubes
1-2 limes, depending on the juiciness
2 Tbsp cilantro, chopped
1 Tbsp vegetable oil
Salt

Place the boil-in-bag rice in a medium microwave-safe bowl. Fill the bowl with chicken broth or water and bouillon cubes. Squeeze in the juice of 1/2 juicy lime. Microwave until the rice is cooked, per box directions. (Usually 10 minutes).

Once the rice is cooked, drain the rice and discard the chicken broth. Add the rest of the lime juice, cilantro, and vegetable oil. Season rice with salt to taste. Fluff rice and serve.

Cafe Rio Black Beans
Recipe makes 2-3 servings

2 Tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 can black beans, rinsed and drained
3/4 cup tomato juice or V8 juice
1 1/2 tsp salt
2 Tbsp cilantro, chopped

Over medium heat, warm the oil in a medium non-stick pot. Cook the garlic and cumin in the olive oil for a minute or until you can smell it. Add the can of beans, tomato juice, and salt, stirring together. Allow to come to a boil and then simmer on low until ready to eat. Right before serving, add the cilantro.

Cafe Rio Sweet Pork
Recipe makes 6 servings

2 pounds boneless pork ribs
3 cans Classic Coca Cola
1/4 cup brown sugar
3-4 large cloves garlic, smashed
1/4 cup water
1 can diced green chilies
3/4 (10 oz) can red enchilada sauce, medium heat
1 and 1/4 cup brown sugar

In a gallon-sized heavy duty Ziploc bag, place the pork ribs, a can and half of Coke, and 1/4 cup brown sugar. Marinade the pork overnight (at least 6 hours.)

Drain the marinade and put the pork, 1/2 can of Coke, water, and garlic in a crockpot on low for 6-8 hours, or until it easily shreds. (Do not allow to pork to get too dry.) Once cooked, remove the pork and drain the remaining liquid. Shred the pork.

Using a blender, blend 1/2 can Coke, chopped green chilies, enchilada sauce, and remaining brown sugar (about 1 scant cup.) Add the blended sauce and shredded pork back to the crock pot and cook on low for an additional 1-2 hours. Serve.

Cafe Rio Cilantro Ranch Dressing
Recipe makes 1 large batch

1 packet Traditional Hidden Valley Ranch mix
1 cup mayonnaise
1 cup low-fat buttermilk
2 tomatillos, husks removed and diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno, seeds and ribs removed

Blend all ingredients together well. Serve.

Guacamole
Recipe from Ina Garten
Recipe makes 3-4 servings

4 Hass avocados
Juice from 1 (juicy) lemon
6-8 dashes Tabasco sauce
1/2 cup finely diced red onion
1 large garlic clove, finely minced
1 tsp Kosher salt
1 tsp black pepper
1 medium tomato, seeded and small diced

Slice the avocados in half and remove the pits. Scoop the flesh into a medium bowl. Add the fresh lemon juice, Tabasco sauce, onion, garlic, salt and pepper. Mash the mixture together with a fork. Stir in the diced tomato and taste for seasoning. Adjust salt, pepper, and Tabasco and serve.

Chicken Rollatini with Spinach alla Parmigiana

2011-08-11T19:44:00.000-07:00

Oh, these little babies are so good and a great option for families! They are bound to please everyone around the table! Chicken breasts are pounded out super thin, stuffed with a cheesy, flavorful filling, breaded in crunchy seasoned panko breadcrumbs, and baked with marinara sauce and melted cheese on top. It came together much more quickly than I anticipated, and Joel and I both happily wolfed ours down. Enjoy!

Chicken Rollatini with Spinach alla Parmigiana
Recipe makes 8 servings
Recipe Source: Gina's Skinny Recipes
Weight Watchers Points Plus: 5

4 large chicken breasts, halved and pounded thin (eight 3-oz pieces)
1/2 cup Italian seasoned panko or breadcrumbs
1/4 cup grated parmesan cheese, divided
6 Tbsp egg whites or egg beaters
5 oz frozen chopped spinach, thawed and squeezed dry of any liquid
6 Tbsp part skim ricotta cheese
6 oz part skim mozzarella
olive oil non-stick spray
1 cup marinara sauce
Salt/Pepper to taste

Preheat the oven to 450 degrees F. Spray a baking dish with non-stick spray and reserve.

In a shallow bowl, combine the panko and 2 Tbsp of the grated parmesan. In a second shallow bowl, combine 1/4 cup egg whites and season with salt and pepper.

Grate 2 oz of the mozzarella. In a small bowl, combine the grated mozzarella with the remaining egg whites (2 Tbsp), spinach, ricotta cheese, and remaining grated parmesan. Mix well.

Scoop 2 Tbsp of the cheese/spinach filling onto each pounded chicken breast half. Roll each breast up and secure with toothpicks. Season the tops of the chicken with salt and pepper. Dip the chicken rolls into the egg mixture, allowing any excess to drip off. Finally, roll the chicken in the seasoned breadcrumbs and place them on the prepared baking dish. Spray the tops of the chicken with olive oil spray. Bake at 450 for about 15-20 minutes until just shy of cooked through. Take the chicken out, spoon marinara sauce over the top, and place the remaining mozzarella (grated or sliced) on top. Place the baking dish back in the oven and cook until the cheese is melted and the chicken is cooked through, 3-5 minutes longer.

Rumbi's Chicken Spicy Hawaiian Teriyaki Rice Bowl

2011-08-03T08:54:00.000-07:00

I've only eaten at Rumbi Island Grill a few times when we lived in Utah, but I never remember thinking it was anything too amazing. However, there are some people who are seriously obsessed with it, so I feel like maybe I missed out and have only ordered the wrong things. Anyway, I saw this copy-cat recipe and knew I had to give it another shot, hoping that my tastes have changed since the last time I stepped into a real Rumbi. The good news is that this meal is positively delicious!!! Joel and I basically licked our plates clean! This meal consists of a few components made separately, (rice, veggies, protein, sauce), but together they make for one amazingly delicious experience! The rice! Oh, the rice! You will love it. And the sauce? Wow. It's so good, I had to make extra. I hope you love this recipe as much as my family does! It has been added to our list of "make-it-again-asap" meals!

Rumbi's Chicken Spicy Hawaiian Teriyaki Rice Bowl
Recipe makes 4 servings
Recipe adapted from Favorite Family Recipes

1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, sliced
1 zucchini, chopped into small cubes
1 1/2 cups chopped broccoli florets
3-4 chicken breasts, seasoned with salt/pepper and grilled and cut into small cubes (I like to use the George Foreman grill, or buy the pre-cooked grilled chicken from your grocery store and warm through)
1 recipe Rumbi rice* (recipe below)
1 recipe Spicy Hawaiian Teriyaki sauce* (recipe below)

In a large skillet, heat the vegetable oil until shimmering. Add the prepared vegetables and saute until crisp-tender, a couple minutes. Season with salt and pepper. In a bowl, serve up a large scoop of Rumbi rice, a scoop of hot vegetables, a scoop of grilled chicken cubes, and a heavy drizzle of Spicy Hawaiian Teriyaki sauce.

Recipe for Rumbi Rice (FYI this makes a LOT of rice - it's great with leftover sauce!)
2 cups Basmati rice
2 1/2 cups water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine the water, coconut milk, and sugar in a large saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. Fluff with a fork before serving.

Recipe for Spicy Hawaiian Teriyaki Sauce
1 1/2 cups (about 1 bottle) good quality thick teriyaki sauce (Mr.Yoshida's brand recommended)
2 tsp. soy sauce
3-4 tsp. Sriracha (or more if you like it spicier)
1 1/2 tsp. ground ginger
pinch of salt
large pinch of brown sugar
2 Tbsp. cornstarch
4 Tbsp. cold water

Combine the teriyaki sauce, soy sauce, Sriracha, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add as needed for thickening (you may not need all of it.) You want it to be slightly syrupy. Allow to simmer for about a minute. Serve warm over your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more teriyaki sauce to it.)

World's Best Chocolate Chip Cookies

2011-07-19T21:26:00.000-07:00

Why hello, long lost friends! As you can see, I'm back on "teacher schedule" and have obviously taken the summer off from my blogging duties! Sorry about that! I've just been too busy enjoying the break and to be quite honest, I've been having trouble getting motivated to turn on my oven when it's 102 degrees outside. I know you understand! :) However, I do have a backlog of some posts and pictures that I've been meaning to share! Without further ado, I can't wait for you to try the perfect chewy chocolate chip cookie. These are my husband's speciality. In fact, I've never made them myself. But I have eaten more than I care to share, and I don't think you'll regret it if you bake them for yourself! These cookies are huge (like, as big as your face), thick, chewy, and so delicious it's dangerous. It's just not possible for a cookie to get any more perfect!

World's Best Chocolate Chip Cookies
(aka "The Chewy")
Recipe Source: Alton Brown

***Disclaimer - it is pertinent that you measure these ingredients by weight. Trust me on that one... ahem. Break out those kitchen scales, folks!***

8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Melt the butter in small saucepan over low heat. Set aside to cool slightly. Pour the butter into the bowl on your stand mixer. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes. Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Sift together the flour, salt, and baking soda into a bowl or plate. Slowly add the dry ingredients into the mixer bowl, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.

Scoop the dough into 3 ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and cool at least 5 minutes. Store cooled cookies in an airtight container or Ziplock bags. Try not to eat all of them at once.

Sesame Noodles with Chicken

2011-06-27T18:12:00.000-07:00

Well, long time no see! Apparently I've had a nice long vacation from the blog, but what can I say?! I've been busy enjoying my summer! I've still been cooking as much as possible, and today I have a great summer recipe for you that's easy to put together and perfect for a light summer meal. I even had every single ingredient already in my pantry, so no shopping was required! (Granted, I cook a lot of Asian-inspired meals, so once you start buying hoisin sauce and etc. regularly, you've pretty much always got it on hand!) Joel and I really enjoyed this meal. You could whip up a simple salad to serve alongside made of chopped Napa cabbage, shredded carrots, and some crunchy chow mein noodles and have a delicious meal in almost no time! Who wants to be trapped in a hot kitchen on a steamy summer day, anyway?!

Sesame Noodles with Chicken
Recipe makes 6 servings
Weight Watchers Points Plus: 9
Recipe Source: Weight Watchers

1/2 lb uncooked udon noodles or whole-wheat spaghetti noodles
1/2 cup scallions, chopped
1/2 lb skinless, boneless chicken thighs, cooked
3 Tbsp rice vinegar
3 Tbsp soy sauce
2 Tbsp hoisin sauce
1 Tbsp dark sesame oil
2 tsp Sriracha sauce
1-1/2 tsp honey
1 Tbsp cilantro
2 tsp sesame seeds

Cook the noodles according to package instructions in salted boiling water. Before draining, reserve 1/4 cup of pasta water.

In a large bowl, combine the noodles, scallions, and chicken, tossing to combine. In a liquid measuring cup, combine the reserved cooking water, vinegar, soy sauce, hoisin sauce, oil, Sriracha, and honey, stirring well. Pour the sauce over the noodles, tossing gently to coat. Sprinkle with cilantro and sesame seeds. Serve room temperature or chilled. Yields about 1 cup per serving.

Skillet Shepherd's Pie

2011-06-06T21:14:00.000-07:00

In the mood for some comfort food? This is a really great recipe for a family favorite - Shepherd's Pie! Not only is it extremely delicious, it's easy and everything gets made in one big skillet! (Besides the pot to boil potatoes, clean up is pretty much a breeze!) Joel absolutely raved and raved about this dish! It was pretty delicious, if I do say so myself!

Skillet Shepherd's Pie
Recipe makes 6 servings
Weight Watchers Points Plus: 8
Recipe Source: The America's Test Kitchen Healthy Family Cookbook: A New, Healthier Way to Cook Everything from America's Most Trusted Test Kitchen

Filling:
2 tsp canola oil
2 carrots, peeled and sliced 1/4-inch thick
1 onion, minced
1 celery rib, sliced 1/4 inch thick
1 lb 95% lean ground beef
1/4 cup flour
3 large garlic cloves, minced
1 Tbsp tomato paste
1-1/2 cups chicken broth
3/4 cup non-alcoholic beer (a strongly flavored beer or stout will overpower this dish)
1 Tbsp Worcestershire sauce
2 tsp minced fresh thyme or 1/2 tsp dried
1 cup frozen peas
1 ear fresh corn, kernels removed
Salt/Pepper

Topping:
1-1/2 lbs Yukon Gold potatoes (about 3 medium), peeled and cut into 2-inch chunks
1 Tbsp unsalted butter, melted
1/3 cup 2% milk, warmed
1/4 cup lowfat sour cream, room temperature
Salt/Pepper

For the Filling:
Preheat the oven to 375 degrees F.

In a large ovenproof skillet, heat the oil over medium heat until it shimmers. Once hot, add the carrots, onion, and celery. Cook until softened, about 8-10 minutes. Add the ground beef to the skillet, breaking it up so it browns and cooks through, about 5 minutes. Stir in the flour, garlic, and tomato paste and cook for one minute. Gradually add in the broth, beef, Worcestershire, and thyme. Bring the mixture to a simmer over medium heat and allow to cook for about 20-25 minutes, stirring occasionally, until it's thickened but still slightly saucy. Take it off the heat and stir in the corn and peas.

For the Topping:
Fill a large pot with cold water and the potatoes. Bring to a boil, then reduce heat to medium-low and cook until the potatoes are tender, about 15-20 minutes. Drain the potatoes and return them to the hot pot to allow to evaporate as much water as possible. Add the melted butter and mash the hot potatoes. Stir in the milk and sour cream, and season with salt and pepper to taste.

Dollop the mashed potatoes evenly over the filling and smooth evenly over the top using a spatula, making sure to take the potatoes all the way to the edge. Bake in the 375 degree oven for 15 minutes, or until hot and bubbly.

Turn on your broiler and move the rack six inches below the broiler. Broil the Shepherd's Pie for 3-5 minutes or until the potatoes get some nice brown color to them. Transfer the skillet to a wire rack and cool for 10 minutes before serving.

Rigatoni with Meat Sauce

2011-06-04T20:59:00.000-07:00

Pasta with meat sauce is such a staple in my household! I just love it! This is a really delicious spin on the classic made with big thick rigatoni noodles, so the delicious chunky sauce really clings to the pasta. This has great flavor while still being figure friendly. (Trust me, I wouldn't eat it unless it tastes good!) The sauce does simmer for awhile so plan accordingly, but the rest of the recipe comes together pretty quickly! Yum, yum!

Rigatoni with Meat Sauce
Recipe makes 4 servings (1-1/2 cups per serving)
Weight Watchers Points Plus: 9
Recipe Source: Weight Watchers

2 tsp Extra-virgin olive oil
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 large carrot, finely chopped
3 cloves garlic, minced
8 oz (1/2 lb) 93% lean ground beef
28 oz canned diced tomatoes
1/4 cup Italian flat parsley, minced
1/4 cup dry red wine (you may substitute broth, but the wine cooks down and adds wonderful flavor)
1 large sprig fresh rosemary
1 dry bay leaf
Kosher salt (about 1/4 to 1/2 tsp)
Freshly crack black pepper (about 1/4 to 1/2 tsp)
2 cups uncooked rigatoni
4 Tbsp grated Parmesan cheese

Heat a large nonstick pan over medium-high heat, add the oil. Once warm, add the onion and saute until soft and translucent, about 5 minutes. Add the celery and carrot; saute another 5-10 minutes until soft and tender. Add the garlic during the last minute of cooking, stirring it in until it becomes fragrant.

Add the ground beef and allow it brown, breaking it up with a spoon until it's cooked through. Add the tomatoes, parsley, wine or broth, rosemary sprig, bay leaf, salt, and pepper. Cook, stirring occasionally, until it comes to a slow boil. Immediately lower the heat and leave uncovered, allowing it to simmer for about 45 minutes, or until it is has thickened. Discard the rosemary and bay leaf.

Cook the rigatoni according the package instructions in heavily salted water. Drain thoroughly and pour the cooked noodles into the thickened sauce. Toss to combine. Sprinkle with cheese and garnish with additional parsley if desired.