Panko-Crusted Fish Sticks

Fish sticks have always intimidated me.  No, not the actual fish stick itself!  The making of the fish stick.  I haven't had much luck, too greasy, too soggy, too much breading.  You name it, I had an issue with it.  That is until I discovered this one!  Even the kids enjoyed these.  That's how I know they are good!

Ingredients:

1 Tbs milk

2 large eggs, lightly beaten

1 lb halibut fillets (original recipes said to cut into strips, I left them as is and they turned out perfect)

1 cup panko
3/8 tsp kosher salt, divided
3/8 tsp freshly ground black pepper, divided
4 Tbs canola oil, divided

Dipping Sauce (I did not make this)

1/4 cup light sour cream
3 Tbs canola mayonnaise

2 Tbs finely chopped bread-and-butter pickles

t tsp minced capers

Preparation:

Combine milk and eggs in a large bowl; stir with a whisk.  Add fish, toss gently to coat.  Place panko, 1/4 tsp salt and 1/4 tsp pepper in large zip-lock bag.  Add fish to panko mixture and shake bag gently to coat fish.

Heat a large nonstick skillet over medium-high heat.  Add 2 Tbs oil to pan; swirl to coat.  Add half of the fish; cook 4 minutes or until done, turning occasionally to brown on all sides.  Repeat procedure with remaining 2 Tbs oil and fish.

Combine dipping sauce ingredients and remaining salt and pepper;

serve with fish if desired.

Serves 4

*Derived from Cooking Light

Bourbon Glazed Chicken

This has quickly become my "go to" grilled chicken.  I've used a whole chicken (as the original recipe states); boneless, skinless thighs; and most recently a whole mess of legs.  So far, the best has been the boneless, skinless thighs.  They turn into these  wonderfully tender little bits of goodness.  A testament to how good these are is the fact that my kids are positively covered in the sauce when dinner is done, which makes this the perfect outside meal!  Oh, almost forgot!  A good friend of mine was making this recently and she and her daughter pulled a Julia Child, bourbon for the chicken, bourbon for me!

Ingredients:

1 Tbs canola oil 

1 small yellow onion finely chopped

2 cloves garlic, minced

1 cup ketchup

1/4 cup molasses

1/4 cup balsamic vinegar

1/4 cup bourbon

1 chicken, about 4 lb cut into 8 pieces (I purchased a whole, cut up fryer. Much easier)

3/4 tsp salt

1/2 tsp freshly ground black pepper

Preparation:

Bourbon Glaze:

In heavy saucepan over medium heat, warm oil.  Add onion and cook, stirring often, until golden brown, about 5 minutes.  Stir in garlic and cook until fragrant, about 1 minute.  Stir in ketchup, molasses, vinegar, and bourbon.  Bring to a boil and reduce heat to medium low, simmer until slightly thickened, about 10 minutes.  Remove from pan and set aside.

Grill Chicken:

Season chicken with salt and pepper.  Lightly oil grill rack.  Place chicken, skin side down, on the rack.  Position legs, thighs, and wings closest to the heat.  Cover and cook, turning pieces occasionally, until an instant-read thermometer reads 170, about 50 minutes.  During last 10 minutes of grilling, brush pieces generously with sauce.  Remove from grill and serve immediately.

Serves 4

*Derived from Williams-Sonoma

Bacon, Onion,and Mushroom Pizza

Who doesn't like pizza?  And this is not your average pepperoni!  My kids were not crazy about it because of the onions.  My husband and I, though, really enjoyed it.  It was also really easy to put together and warmed up well in the toaster oven the next day for lunch.  Always a bonus!

Ingredients:

1 (11 oz) can refrigerated French bread dough

2 tsp yellow cornmeal

2 cups sliced onions

1 (8 oz) pkg pre-sliced cremini or baby bell mushrooms

3/4 cup shredded cheddar cheese

6 bacon slices, cooked and coarsely crumbled

Preparation:

Find lengthwise seam in dough.  Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface.  Stretch dough on a lightly floured surface.  You can either make a 12" round pizza or a rectangle one as I did.  Transfer to pizza pan or large baking sheet sprinkled with cornmeal.

Preheat oven to 425.

Heat large nonstick skillet over medium-high heat.  Add chopped bacon and cook through, remove to a paper towel and drain.  Next, add onion, sauté 8 minutes, stirring occasionally.  Remove to a bowl.  Add mushrooms and sauté until liquid evaporates.  Add mushrooms to onion mixture; toss.  Spread onion mixture evenly over dough, sprinkle with bacon and cheese.  Bake at 425 for 15 minutes or until crust is lightly browned.

Serves 6

*Derived from Cooking Light

Mushroom, Beef, & Rice Skillet

First let me say, Why is it so hard to keep track of the remote?  Wait, no, that's another conversation!  Ok, I don't generally like to use boxed ingredients, but sometimes (like swim night, or after karate class) it's just needed.  This one has fresh vegetables, so I feel better about it.

Ingredients:

2 pkgs beef Rice-A-Roni

1lb extra lean ground beef (can use ground chicken or turkey)

2 cups sliced mushrooms 

3 tsp minced garlic

1 chopped bell pepper (approx 1 cup)

1 cup corn (fresh or frozen)

Preparation:

Prepare Rice-A-Roni according to package directions

In a large, nonstick skillet over medium-high heat, cook ground meat, mushrooms, and garlic about 2 minutes.  Stir in bell pepper.  Continue cooking 4 to 6 minutes until meat is cooked through, stirring occasionally.

Combine meat mixture with Rice-A-Roni; stir in corn and let stand 2 minutes.

Serves 4

 

*Derived from Rice-A-Roni

Bacon Deviled Egss

I have always believed that bacon makes everything taste better and this is no exception. How have I lived 40+ years and never experienced / thought of this?!? Let me tell you, this is amazing. You will be a bacon god if you serve this at your next picnic, potluck, or get-together. You will be loved. And you will be the most popular person there!

Ingredients:

12 eggs

1/2 cup mayonnaise

5-6 cooked bacon slices, 3 finely chopped and the rest roughly chopped for garnish

1 Tbs chopped parsley

1/8 tsp salt

1/8 tsp dried mustard

Pinch ground black pepper

Preparation:

Place eggs in a single layer of saucepan. Add approximately 3" water. Bring to a rolling boil, cover, remove for heat, and let stand 10 minutes. Drain. Submerge eggs in cold water. When eggs have cooled, peel under cold running water.

Slice eggs in half lengthwise, carefully remove the yolks, keep egg white halves intact.

Place yolks in a bowl and mash with mayonnaise until creamy. Stir in finely chopped bacon, parsley, salt, mustard, and black pepper.

Spoon yolk mixture into egg white halves (use a teaspoon or a small scoop). Garnish with bacon. Refrigerate until ready to serve.

Serves 12

Derived from HGTV Gardens

Tortilla Chicken Casserole

I'm always looking for dishes that will give me the most bang for my effort, i.e., very little effort, enough for lunch the next day, and it has to reheat well. This does not disappoint!  You can also see from my ingredients, I used as many shortcuts as possible :-)

Ingredients:

8 flour (of any variety) or whole wheat tortillas

3 cups cooked chicken

1 Tbs olive oil

1 cup chopped onion
1 cup chopped red bell pepper
19oz black beans (about 1 1/2 cups)
2 cups corn (frozen, canned, fresh)
1tsp Mexican blend seasoning ( can sub chili powder for more heat)
3 cups salsa
1 1/2 cups sour cream
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups shredded cheddar cheese
1 Tbs finely chopped cilantro (can sub parsley)

Preparation:

Preheat oven to 350. Spray casserole dish large enough to fit tortillas, with cooking spray. Heat olive oil, sauté onion and red bell pepper for 5 minutes, until softened. Mix in seasoning, remove from heat and stir in black beans and corn.

Serves 12

Derived from FoodieFamily.com

Parmesan Tilapia

I've made this a couple of times once with frozen this time with fresh. Fresh fish is a must! I've also found that cod or red snapper holds up better than tilapia.

Ingredients:

2 lbs tilapia (can be cod or red snapper)

2 Tbs fresh squeezed lemon juice

1/2 cup grated Parmesan (I used shredded which I had on hand and it worked just as well)

4 Tbs butter, at room temperature

3 Tbs mayonnaise

3 Tbs finely chopped green onions (optional)

1/4 tsp Old Bay seasoning

1/4 tsp dried basil

Black pepper to taste

1 dash hot pepper sauce (optional)

Preparation:

Preheat broiler. Lay fillets flat on nonstick broiler pan. Brush fish with lemon juice. In bowl, combine cheese, butter, mayonnaise, onions, and seasonings. Mix well with a fork.

Broil fish 3-4 minutes or until almost done. Add cheese and broil another 2-3 minutes or until browned.

Serves 4

*Derived from Food.com 

Pizza Pasta

Clearly, this was written last week, which just proves my exhaustion point!  I'll go ahead and say it out loud, when Benjamin Franklin thought day light savings would be fantastic, he didn't have kids. The result has been one very long week for kids and parents. Could I be anymore exhausted?? Being this tired means sometimes a step or two might be over looked. In this case it meant I completely over-looked the baking portion. And it has nothing to do with the teeny tiny print of the recipe, with my glasses upstairs. That's my story and I'm sticking to it!

Ingredients:

1 cup elbow macaroni

1/2 lb 90% lean ground beef

6 fresh mushrooms, quartered

1/3 cup chopped onion

8 oz tomato sauce

3 1/2 oz sliced pepperoni

2 Tbs sliced black olives

1 tsp sugar

3/4 tsp Italian seasoning

1/4 tsp pepper

1/4 cup shredded cheese

1/4 cup part - skim shredded mozzarella cheese

Preparation:

Cook macaroni according to package directions. In large skillet, cook beef, mushrooms, and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce, pepperoni, olives, sugar, Italian seasoning, and pepper.

Drain macaroni; add to meat mixture. Sprinkle with cheeses, stirring to mix.

If you choose to bake, this is what you need to do: transfer to a 1 1/2 quart baking dish coated with cooking spray, sprinkle more cheese on top. Bake, uncovered at 350 for 20 to 25 minutes or until heated through.

Serves 4

Derived from Sam's Club



New Orleans Gumbo Wanna Be

This is my very loose interpretation of a New Orleans Gumbo. The kids couldn't get enough of the shrimp and the flavors were wonderful!

Ingredients:

2 cups chicken broth

1 cup uncooked converted rice

2 celery ribs, chopped
1 medium onion, chopped
2 cloves minced garlic
28oz can crushed tomatoes
1 lb boneless skinless chicken cut into 1/2" cubes
1/2 lb smoked kielbasa or Polish sausage, cut into 1/2" slices
1 tsp dried thyme
1 tsp pepper
2 bay leaves
1/4 tsp cayenne pepper (optional)
3 Tbs all-purpose flour
1/4 cup cold water
1 lb uncooked medium peeled and deveined shrimp
1 large green pepper chopped
1/4 cup minced fresh parsley

Preparation:

In rice cooker, stir in rice, celery, onion, and garlic. Cook according to rice cooker directions.

In a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves, and cayenne. Bring to a boil. Reduce heat, cover and simmer 10 minutes.

Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4 to 6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves.

Stir rice mixture into gumbo and serve immediately.

Serves 8

Derived from Sam's Club



Banana Bread

Bananas are such a loved commodity in our house that I hate to see any go to waste. Banana bread is the perfect use for those few that have gotten a little too ripe. The banana is not overpowering and is heavan with a cup of coffee.  It also got the happy dance from Daniela!

Ingredients:

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/8 tsp ground ginger
2 eggs, lightly beaten
1 1/2 cups mashed bananas (approx 4-5 medium)
1 cup sugar
1/2 cup oil or melted butter
1/4 cup chopped walnuts (optional)
1 recipe Streusel-Nut Topping

Streusel-Nut Topping:
1/4 cup packed brown sugar
3 Tbs all-purpose flour
2 Tbs butter
1/3 cup chopped walnuts

Preparation:

Preheat oven to 350. Grease bottom and 1/2 inch up the sides of 9x5x3" loaf pan; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in the center of the flour mixture; set aside.

For streusel-nut topping: in a small bowl combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts.

In a medium bowl combine eggs, mashed bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spoon batter into prepared pan. Sprinkle streusel-nut topping over batter.

Bake 55 to 60 minutes, or until toothpick inserted near the center comes out clean (if necessary, tent with foil the last 15 minutes to prevent over browning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack.

Serves 16 slices

Courtesy of Better Homes and Gardens

Creamed Corn with Chipotle Chilies

Wow, if you like heat, this is your side dish! The flavor was so rich. And just opening the can of chipotles in adobo sauce made my mouth water. I'll make this again and again.

Ingredients:

3 cups fresh or frozen corn

2 Tbs unsalted butter
1/2 white onion, finely diced
2 chipotle chiles in adobo sauce, seeded and minced, plus 1 tsp adobo sauce
1 tsp dried Mexican oregano
1/2 tsp sugar
1/2 cup water
Kosher salt to taste
Freshly ground black pepper to taste
3/4 cup heavy cream

Preparation:

In large sauté pan over medium heat, melt butter. Add onion and sauté until soft and translucent, 5 to 6 minutes. Add the chipotle chiles , adobo sauce, corn kernels, oregano, and sugar. Pour in the water and add a generous pinch each of salt and pepper. Bring the mixture to a boil, reduce the heat to low, cover and cook, stirring occasionally, until corn is tender but still has a bit of crunch, about 10 minutes. Uncover and cook until the water has evaporated, 2 to 3 minutes.

Add the cream to the pan, raise the heat to medium-low and cook until the liquid is thick enough to coat the back of a spoon, 2-3 minutes. Taste and adjust the seasonings. Transfer corn to a warm bowl and serve immediately.

Serves 6

Derived from Williams-Sonoma

Coffee Cake

It was that time of year again, our annual 6 family trip to Tahoe. This year all of the families needed to provide their own breakfast. True to form, I spent the week prior cooking and baking. I've been playing around with the blueberry coffee cake, but wanted something more, hmm, I guess traditional. Ok, something buttery, cakey, and cinnamony. That's what I really wanted. Bonus? I had my heart shaped cake pan I hadn't used yet :-). Ask my 1st grade girlfriend Kokomi how amazing this was. I think she ate her weight! Super easy cake!

Ingredients:

Nonstick cooking spray

2 sticks of butter, at room temperature

2 1/4 cup of sugar, divided

2 eggs at room temperature

1 cup sour cream
1 tsp vanilla extract
2 cups all-purpose flour
1 Tbs baking powder
1/4 tsp salt (I use Kosher)
1 Tbs ground cinnamon
1 Tbs brown sugar
2 Tbs powdered sugar

Preparation:

Preheat oven to 350. Spray bunt pan with nonstick spray. Using an electric mixer, mix together butter and 2 cups of sugar in a small bowl. Add the eggs, 1 at a time, then add the sour cream and vanilla and mix until blended. In a separate bowl, mix together flour, baking powder, and salt. Add half of the dry ingredients into the wet ingredients and mix until well blended, then the remaining dry ingredients until well combined. In a small bowl, combine remaining 1/4 cup sugar, cinnamon, brown sugar and mix until well combined. Pour half the batter into the cake or bunt pan (heart shaped in my case). Sprinkle the cinnamon sugar mixture over the batter, then pour the remaining batter over the sugar mixture. Bake until a toothpick inserted comes out clean, approximately 50 minutes to 1 hour. Let cool until slightly warm, remove from bundt pan and sprinkle with powdered sugar.

Serves Kokomi :-)

Derived from Food Network

Beef Stroganoff

Let me first start by saying that I can't believe it's been so long since my last post. First we had illness, then our annual Tahoe trip, then illness again (me, this time), and finally a crazy busy schedule. I am glad, however, that this is my next post. So incredibly yummy I ate it off the serving spoon after the hubs plunked it in the sink with the bowl! Not to mention, I had the best Sous Chef ever!

Ingredients:

1 1/2 lb ground sirloin

Salt and pepper to taste

3 Tbs butter, divided

2 Tbs all -purpose flour
2 cups beef stock with 1 Tbs Better Than Boullian Beef Base - or 2 cups beef consommé
2 tsp Dijon mustard
1/4 cup sour cream
1 Tbs olive oil
1/2 small onion, chopped
1 lb egg noodles, cooked to, package directions

Preparation:

Heat skillet over high heat. Add 1 tbs oil and 1 tbs butter, then add meat and onion. Cook over high heat until evenly browned, 3-4 minutes.

Heat a second skillet to medium heat. Melt 2 tbs butter and cook with flour for about 1 minute. Whisk in beef broth mixture or consommé, thicken 1 minute. Stir in mustard and sour cream, thicken 2-3 minutes. Remove from heat and season with salt and pepper.

Mix meat,sauce, and egg noodles.

Serves 4

Creamy Basil-Chicken Pasta

I think the key to being a home manager, mother, wife, full time employee, and good cook is knowing when to cut corner and what corners to cut ( and it's not using frozen fish over fresh, let me tell you!). This recipe is the perfect example of that. I was able to get this tasty, filling dish on the table FAST after Berto's karate lesson. Kiai!!

Ingredients:

2 1/2 cups uncooked rainbow rotini
2 cups frozen broccoli
1 cup sour cream
2 tsp all-purpose flour
1/2 cup milk
1 1/2 cups diced cooked chicken breast (this is where I cut a corner and used the frozen, grilled chicken breasts and they were already sliced, so I just needed a quick dice. You could also use a rotisserie chicken, but you'd still need to remove it from the bone.)
3/4 tsp dried basil
4 oz sliced mushrooms (the recipe called for a jar of sliced mushrooms, but I just can not bring myself to use them. I always sub fresh)
4 Tbs grated Parmesan

Preparation:

In a large pot, boil rotini to desired doneness. Cook broccoli until crisp tender

In a medium saucepan, combine sour cream and flour, blend well. Stir in milk. Cook over medium heat, stirring constantly, until hot but not boiling. Stir in chicken, basil mushrooms and 3 tablespoons of cheese. Cook until thoroughly heated.

Drain rotini, return to saucepan. Add broccoli and chicken mixture; toss to coat. Add remaining cheese when ready to serve.

Serves 4

* Derived from Pillsbury

Mexican Potato Soup

Dug up this recipe from a stash of papers in the garage while the plumber was replacing the broken water heater (dont' even get me started on THAT).  I was so excited to make it, but I'll be completely honest, this was only a hit with the Hubs and myself. Berto made a valiant effort, D (who is usually my Mikey) wouldn't even try it. My corn bread, though, was a success, as usual. This is, however, a wonderful, filling soup for a cold winter night!  Because the kids were (in theory) going to be eating this too, I omitted the spicy ingredients.

Ingredients:

1 large baking potato, peeled and cubed
2 cups half-and-half (for a lighter version, use fat free)
1 cup corn
1 small red bell pepper, finely chopped
2 tsps minced jalapeño, seeds and veins removed (optional)
1/2 cup water
1 1/2 tsps Mexican Blend spice
1/2 tsp chili powder (optional)
Salt and pepper to taste
Tabasco to taste (optional)
1 cup fresh cilantro, chopped (optional)

Preparation:

Combine all ingredients in a medium sauce pan, except cilantro. Simmer, covered, until potatoes are done, 15 to 20 minutes. Add cilantro and serve.

Serves 4

*Derived from USA Weekend



Arroz con Pollo

What a hit this was (well, except with D, but that's because girlfriend skipped her nap and was falling asleep in the arroz)! The chicken was so moist, the rice tender, and the flavors so earthy and subtle. Definitely a wonderful family dinner for Sunday, but I can also see myself serving this to friends. I'll let you know later today how it reheats for lunch :-)  UPDATE:  Reheat for lunch the next day = WOW!!  So, so good!

Ingredients:

2 Tbs olive oil

6 boneless skinless chicken thighs

4 bone-in chicken thighs (original recipe called for 4 skinless drumsticks, but I already had the thighs in the freezer)

2 medium onions, chopped

3 cloves of garlic chopped

1 red bell pepper de-seeded and chopped

2 tsp Mexican Blend season (can use 2 tsp cumin instead)

1 tsp chopped fresh oregano (or 1/2 tsp dried)

1 (15 oz) can chopped tomatoes with juice

3 cups chicken broth (plus more, if needed)

1 cup white wine (can substitute additional cup of broth)

1 tsp paprika

1/2 tsp turmeric

2 cups white rice

1 cup defrosted frozen or freshly shucked peas

Garnish:

Cilantro

Sour cream

Preparation:

Heat oil in large casserole on medium. Sprinkle chicken with salt and brown, about 2 minutes per side. Transfer chicken to platter lined with paper towels. Pour off all but 2 Tbs fat from casserole.

Add onion and bell pepper, cooking until soft, 5-6 minutes, stirring occasionally. Add Mexican blend seasoning (or cumin), garlic, and oregano, until fragrant, stirring often. Next add chopped tomatoes, return chicken to casserole, stirring well to coat chicken with tomato mixture.

Add stock, wine (don't forget to pay homage to Julia Child, and have a sip for yourself!), spices, and rice. Bring to a boil and reduce heat to simmer. Cover and simmer about 20 minutes. If it starts to dry out and the rice is not quite done, add more broth. If it's too soupy, on cover and cook additional 5 minutes.

Stir in peas just before it's done, around the last 5 minutes. Garnish with cilantro. Serve with a side of sour cream.

Serves 6

*Courtesy of Kristin Uhrenholdt



Slow Cooker Jambalya

I have never made jambalaya before, and will make this one many more times.  The flavors were amazing, and that was even without the ground red pepper!  When I reheated it for lunch the next day, I couldn't get it in my mouth fast enough!

Ingredients:

1 lb lean turkey sausage, cut into 1-inch pieces
2 bell peppers, coarsely chopped
2 yellow onions, coarsely chopped
1 (14 1/2 oz) can diced tomatoes
1 cup sliced celery
2 lbs boneless, skinless chicken thighs
1 pkg McCormick Slow Cookers Savory Pot Roast Seasoning Mix
1 cup water
1/4 tsp ground red pepper (optional)
1/2 lb large peeled and deveined shrimp
1 1/2 cups instant rice

Preparation:

Place sausage, bell peppers, onions, tomatoes, and celery in slow cooker.  Top with chicken.  Mix seasoning mix, water, and red pepper until well blended.  Pour over chicken.  Cover

Cook 8 hours on low or 4 hours on high.

Gently stir in shrimp and rice.  Cover.  Cook 15 to 20 minutes longer on high or until shrimp turn pink and rice is tender.

Serves 12



*Derived from McCormick

Stir-Fried Beef & Broccoli

This dish seriously rivaled take-out and was made in about the same amount of time it would take to order in! Big thumbs-up from the hubs and small thumbs-up from the kids (though I think the kids were all about the Lo Mein egg noodles I made).

Ingredients:

1 Pkg brown gravy mix (I used a low sodium one)
1 cup water
1/4 tsp coarse ground black pepper
1 Tbs vegetable oil
3/4 lb flank or boneless sirloin cut into thin strips
2 cups broccoli florets (I used frozen)
Cooked rice or Asian noodles

Preparation:

Mix gravy packet, water, and pepper in small bowl and set aside. Prepare rice or noodles according to package directions.

Heat oil in large skillet to medium-high heat. Add beef, cook and stir 3-4 minutes. If using frozen broccoli, cook just enough so that is not still frozen, but not cooked entirely. Stir in broccoli and gravy mix. Bring to a boil and reduce heat to low; cover and simmer 5-8 minutes.

Serve over cooked rice or noodles.

Serves 4

*Derived from McCormick

Taco Bake

Every recipe I have that calls for taco seasoning gets substituted for Morton & Basset Mexican Spice Blend.  It's the closest I've been able to get to an authentic Mexican flavor and has been given the thumbs up by my Mexican husband.  If you do not have the Mexican seasoning blend, you can use 1 packet of taco seasoning mix.  This dish was super easy, and I had it on the table in about an hour!  The lettuce and tomato added a nice crisp texture and subtle flavor.

Ingredients:

2 lb lean (at least 80%) ground beef (can also use ground turkey)
1 16oz jar salsa (about 2 cups)
1 1/2 Tbs Mexican spice blend (or 1 1oz pkg taco seasoning mix)
1 15 oz can pinto or black beans drained and rinsed
1 3.8 oz can sliced black olives, drained
1 13.8 oz can Pillsbury refrigerated classic pizza crust
1 Tbs cornmeal
1 cup shredded cheddar cheese
2 cups shredded lettuce
1 cup diced tomato (about 1 medium)
1/2 cup sour cream

Preparation:

Heat oven to 400.  In large skillet, cook beef over medium-high heat until thoroughly cooked, stirring occasionally, about 5 - 7 minutes.  Drain.  Stir in salsa and seasoning.  Reduce heat; simmer uncovered 5 minutes.

Stir beans and olives into beef mixture.  Cook until heated through and bubbly.  Spoon into ungreased 13x9-inch glass baking dish.  Unroll dough over filling; sprinkle cornmeal over top.

Bake 13 - 17 minutes until golden brown.  Sprinkle cheese evenly over top; let stand 5 minutes to melt cheese.  Serve with lettuce, tomato, and sour cream.

Serves 8

*Derived from Pillsbury



Asian Sesame Salmon

The first bite of this salmon had the whole family saying, "Wow". Daniela, who is normally my Mikey, did not want to try it at first, but once the bribery kicked in, she discovered how much she liked it! What a super quick, healthy, and filling dish! I'll be making this again and again . . .

Ingredients:

2 tsp toasted sesame seeds

1 tsp minced garlic

1 tsp minced onion

3/4 tsp ground ginger

1/2 tsp crushed red pepper (optional)

1/3 cup of honey

1/3 cup sliced green onions (optional)

2 Tbs soy sauce
2 lbs salmon filet

Preparation:

Preheat oven to 375. Mix honey, green onions, soy sauce, and all of the spices ( with the exception of the red pepper, if using) in a small bowl until well blended. Add red pepper to taste.

Place salmon in foil-lined 13x9-inch baking dish. Spoon honey mixture evenly over salmon.

Roast salmon for 20 minutes, or until fish flakes easily with a fork. Baste with remaining honey mixture after about 10 minutes.

Serves 6

*Derived from McCormick recipes



Penne with Zesty Bolognese

I'm not Italian. I don't even think I have the tiniest bit of it in my family. Makes me wonder where my love for all things pasta and wine comes from. I try to cut back because we'd be eating pasta all the time. they tend to be some of my best "go to" dishes. This one has made it to the top of my list. I guarantee even your pickiest eaters will love it and you will be a dinner hero!

Ingredients:

1 small onion chopped (or about 1/2 to 1 cup prechopped, I buy frozen)

1/4 cup lite zesty Italian dressing
1 lb extra-lean ground beef (you could always use turkey or chicken)
1 15oz can tomato sauce
1 14.5oz can undrained diced tomatoes
3/4 lb of you favorite uncooked pasta
2 Tbs Neufchâtel cheese (or low fat cream cheese, maybe even ricotta)
Grated Parmesan to taste, for serving

Preparation:

In a large skillet over medium heat, cook and stir onions in dressing until crisp-tender, about 5 minutes. Add eat and cook on medium-high until browned, stirring frequently. Stir in tomatoes sauce and diced tomatoes. Bring to a boil. Reduce heat and simmer on medium low for 15 minutes, stirring occasionally.

While meat sauce is simmering, cook pasta according to package directions, omitting salt.

Add Neufchâtel to sauce and stir until melted. Drain pasta. Top pasta with sauce and Parmesan.

Serves 6

*Derived from Kraft recipes

Shrimp Florentine Pasta

My kids love, love, love shrimp, so when I saw this recipe, I got all excited!  A guaranteed success!  I'm going to make this one again, with some changes though. The original recipe said to omit the fat and salt, but I found the fettuccine too dry and it clumped terribly, my suggestion is to add olive oil to the water when cooking.

Ingredients:

8 oz uncooked fettuccine
2 Tbs butter
1 lb large shrimp, peeled & deveined
1 Tbs chopped garlic
1 tsp crushed red pepper (optional)
1 Tbs fresh lemon juice
1/2 tsp kosher salt
1/2 tsp ground black pepper
6 oz fresh baby spinach

Preparation:

Cook pasta according to package directions. Drain well and keep warm.

Melt butter in large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper (if used). Cook until shrimp is cooked through, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach. Cook for about 3 minutes, or until spinach starts to wilt, stirring to combine.

Serves 4

*Derived from Cooking Light

Chicken with Asparagus, Mushrooms and Thyme

This is a wonderful dish to share with just the family or when including friends! The asparagus being crisp tender is perfect with the creamy sauce and earthy mushrooms. I love to serve with mashed potatoes, but rice or noodles are great options, too!

Ingredients:

1 tsp Old Bay seasoning

4 boneless, skinless chicken breast halves (though my kids love it when I use legs!)
2 Tbs olive oil divided
1/2 medium onion, chopped
1/4 lb shiitake mushrooms, thinly sliced (I used baby bellas)
1/2 lb asparagus, trimmed and cut into 1 1/2" pieces
1 Tbs cornstarch
1 1/2 tsp dried thyme leaves, lightly crushed
1/2 tsp dried basil leaves, lightly crushed

3/4 cup chicken broth

2 Tbs white wine
1/2 cup half-and-half

Perpetration:

Sprinkle Old Bay over both sides of chicken. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add chicken and cook 5-7 minutes per side until chicken is done (increase time for bone-in chicken). Remove chicken and cover with foil to keep warm. Add remaining tablespoon of olive oil to skillet and sauté onion, mushrooms, and asparagus for 5 minutes. In a small bowl, mix cornstarch, thyme, and basil. Stir in chicken broth and wine. Add to skillet and cook, stirring constantly, 2-3 minutes or until slightly thickened. Stir in half-and-half. Heat through. Top with chicken and serve.

Serves 4

*Derived from BetterRecipes.com

Creamy Chicken Enchiladas

I've made so many changes to this recipe it doesn't even resemble the original. A couple of bits of information that is good to know 1) if it is an enchilada, it MUST be made with corn tortillas, otherwise it's a burrito with sauce; 2) to get corn tortillas pliable to work with, heat in a skillet set at low.

Ingredients:

1 small onion chopped (about 1/2 a cup if using pre-chopped onion like me)

1 clove minced garlic (or 1 tsp of the jarred minced)

1 lb cooked, shredded skinless chicken breasts (such as Del Real shredded chicken)

1 cup tomato sauce (can use salsa, too)

4 oz cream cheese, at room temperature

1 15oz can black (or kidney beans) rinsed and drained

1 tsp Mexican seasoning (such as Morton & Bassett)

1 cup shredded Mexican blend cheese

8-10 corn tortillas (depends on how full you like them)

Preparation:

Heat oven to 350. Prepare 13x9-inch baking dish by spaying with cooking spray.

Heat large non-stick skillet to medium heat. Add onions and garlic; cook and stir about 2 minutes. Add chicken, 1/4 cup tomato sauce, cream cheese, and Mexican seasoning; mix well and heated through, stirring occasionally.

Spoon 1/4 to 1/3 cup chicken mixture down center of each tortilla and roll-up. Place seam side down in 13x9-inch baking dish, top with remaining tomato sauce and cheese.

Bake 15 - 10 minutes, until heated through.

Serves 4

* Derived from Spread A Little Joy

Arroz Rojo with Beef

Super easy dinner that the whole family loved!  Great leftovers, too!

Ingredients:

3/4 lb lean ground beef
1 chopped onion (about 1 cup)
1 chopped bell pepper (I used green, but any color would add a nice flavor)
1 3/4 cup beef broth or stock
1 8 oz can tomato sauce
1 Tbs Mexican blend seasoning (for a spicier option substitute chili powder)
1/2 tsp garlic powder
3/4 cup uncooked regular long-grain white rice
Shredded cheddar cheese (optional)
Sour cream (optional)

Directions:

Cook beef, onion, and bell pepper in a large skillet until meat is browned. Pour off any fat.

Stir broth, tomato sauce, seasoning, and garlic powder into meat mixture. Heat to boil. Stir in rice. Reduce heat to low and cover, cooking until rice is tender, about 20 minutes. Serve with cheese and sour cream (optional).

Serves 4

*Derived from Kitchen Daily