Lauren's Kitchen

Skinny Artichoke Dip

2011-12-01T07:00:00.000-05:00

I think that Skinny Taste is one of my go-to blogs, especially for an appetizer. I'm looking to cut out calories wherever I can, and she does just that without sacrificing flavor or appearance.

This is another dish that I prepared for Thanksgiving, but it's definitely not fall-specific. I doubled it for our crowd and it was perfect. This would be great during a football game or holiday dinner party. I polished off the leftovers for lunch!

Skinny Artichoke Dip
from Skinnytaste

13.75 oz artichoke hearts packed in water, drained
2 tbsp chopped shallots
1/4 cup fat free Greek yogurt
1/4 cup light mayonnaise
1/3 cup Parmigiano Reggiano
1/2 cup (2 oz) shredded part skim mozzarella cheese
salt and fresh pepper to taste
2 tbsp whole wheat bread crumbs
olive oil spray

Preheat oven to 400°.

In a small food processor, coarsely chop the artichoke hearts with the shallots.

Combine artichokes, yogurt, mayonnaise, parmesan cheese, mozzarella, salt and pepper in a medium bowl. Place in an oven-proof dish and top with breadcrumbs. Lightly spray the crumbs with olive oil then bake at 400° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance without the breadcrumbs and stored in the refrigerator before baking. Add breadcrumbs before baking. Makes about 2 1/2 cups.

Cranberry Pomegranate Holiday Sangria

2011-11-29T07:00:00.000-05:00

As soon as I saw this vibrant sangria on Pinterest, I pinned it right to my Thanksgiving board where I stashed a bunch of recipes I planned to use this year. Normally I'd wait until next year to post something Thanksgiving-related, but I think this would fit in quite nicely on your December holiday menu as well.

When I went to the liquor store to get the wine for this, I picked up an "Apple Cider" wine. It tasted a bit too sweet for me on its own, but in this sangria it was perfect. There was not a drop left by the end of the meal!

Cranberry Pomegranate Holiday Sangria
from Deep South Dish

1 (750 ml) bottle of red zinfandel
4 cups of cranberry juice
2 cups of POM Wonderful pomegranate juice
1 cup of orange juice
3/4 cup of simple syrup
1 apple, unpeeled, cored, quartered & sliced thin
1 orange, halved and sliced thin
1 lemon, halved and sliced thin
1/2 cup of fresh cranberries
1/4 cup of pomegranate seeds
San Pellegrino sparkling water

Combine all of the ingredients in an extra large storage container, taste and adjust flavors to your liking. Chill at least 4 hours or overnight. Stir before serving and transfer to pitchers or pour by the glass. Use a pair of tongs to extract some of the fruit for each glass, add ice to each glass, and fill glasses, leaving about an inch of free space at the top. Top each glass off with a splash of Pellegrino and lightly stir.

Note from the source: The color for this sangria comes primarily from the juices, so you can use either red or white. Use any good wine that you prefer. I used a red zinfandel, but other good choices include Cabernet Sauvignon, Merlot, Rioja, Shiraz, or Beaujolais.

Cranberry Pomegranate Sauce

2011-11-11T08:59:00.001-05:00

Hey, blogging world! I have been way too absent lately and I'm hoping to change that soon. Work is crazy, my kids are busy, and we're entering "the holidays" which, as awesome as they are, makes my to-do list grow exponentially. I keep saying I just need to find my groove, but... well, I'm still waiting...

This is a recipe that I made for the first time last Thanksgiving and I've been waiting since then to post it. I've always just done cranberry sauce from a can, and you have to admit that it's pretty good. However, I've always wanted to try a fresh version, so I was happy to see that The Pioneer Woman posted a recipe that looked unique, easy, and delicious.

This was just sweet enough without being overpowering. I loved the healthy addition of pomegranate sauce, and I especially loved the fact that I could make it in the morning and let it chill all day. Any recipe that can be done in advance scores some serious bonus points from me!

We host a crowd of 20+, so I doubled the recipe below. You can bet that it will be back on my table this year!

Cranberry Pomegranate Sauce
from The Pioneer Woman

1 bag (about 12 To 16 Oz) Fresh Cranberries
16 ounces, fluid Pomegranate Juice
3/4 cups Sugar, More Or Less To Taste

Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning. Mixture will thicken as it cooks, and will thicken more as it cools.

Cool in a jar or bowl in the fridge. Serve with Thanksgiving turkey.

Asian Chicken Pizza

2011-08-18T07:00:00.000-04:00

I've really been enjoying making pizza for my family every Friday night. I might even be ready to *gasp* try making my own dough!

When deciding on take-out, my husband usually chooses pizza while I tend to gravitate towards Chinese. This collaboration, however, satisfies us both. Oh, the deliciousness; another keeper from Stephanie Cooks!

Asian Chicken Pizza

from Stephanie Cooks

Pizza dough
5 ounces of chicken, chopped into small pieces
1/2 tsp. red pepper flakes (less or more depending on how hot you want it)
3 cloves garlic, minced
1/4 cup low-sodium soy sauce
2 1/2 tbsp. honey
3/4 cup rice wine vinegar OR apple cider vinegar
1 cup mozzarella cheese
Olive oil
Sesame seeds (optional)
2 tbsp. sliced green onion
Preheat the oven to 450.

Combine the red pepper flakes, garlic, soy sauce, honey, and vinegar. Stir well, set aside.

In a small skillet cook the chicken. Remove from the pan and set aside.

Pour the sauce mixture into the pan. Heat over medium heat until it thickens and becomes syrup like, about 10 minutes. Add the chicken, toss well.

Form the dough. Top with a drizzle of olive oil, rubbing to coat the dough.

Top with the chicken/glaze mixture. Make sure it's evenly coating the dough.

Top with the cheese and sprinkle with sesame seeds if using.

Bake 10-12 minutes. Top with green onion. Serve hot.

Crunch Bar Pie

2011-08-16T08:00:00.002-04:00

This is crazy overdue! I participated in a recipe exchange months ago... I made the recipe right away but didn't get around to blogging it... and then totally forgot. Picture me hanging my head in shame.

Now picture me with a big dorky grin on my face, because that's pretty much what I looked like when I made this awesome pie. I took some shortcuts and made some changes (this was originally based on Andes mints) but the results were unbelievable. There's still plenty of summertime left, and this would be perfect for a barbecue.

Crunch Bar Pie

adapted from Laurie's Kitchen

1 prepared chocolate pie crust
2 cups whipping cream, divided
10oz mini Nestle Crunch bars
1/2 cup milk
3 1/2 cups mini marshmallows
1 tablespoon sugar

Over low heat, use a double boiler to bring 1/4 cup cream to a simmer. Turn off the heat.

Add about half of the Crunch bars (reserve a couple of tablespoons for garnish) and stir until melted and smooth.

Leave a tablespoon or two aside and spread the sauce along the bottom of the pie crust and place in freezer.

Over low heat, use a double boiler to melt the marshmallows in milk, stirring constantly. Add the other half of the Crunch bars (remember to keep aside the garnish!) and stir until melted and smooth. Refrigerate until COLD.

Once the marshmallow mixture is cold, beat 1 1/4 cups whipping cream until stiff; fold into the cold marshmallow mixture.

Spoon into pie crust and drizzle with reserved chocolate sauce (you may need to reheat it in the microwave to soften).

Refrigerate until chilled.

Before serving, whip remaining 1/2 cup cream and sugar; pipe or spoon over filling. Sprinkle with reserved chopped Crunch bars.

"Chicken" Bacon Ranch Pizza

2011-07-01T07:00:00.003-04:00

It's Pizza Friday! This is another awesome pizza from Stephanie Cooks. There should be chicken in here too, but yours truly forgot to defrost the chicken in time. The accidental omission didn't matter, however; the pizza did just fine without it (though I can't wait to try it again with the chicken). We ate this outside on the patio and my husband repeatedly requested that I make two of these next time.

Chicken Bacon Ranch Pizza
from Stephanie Cooks; originally from Annie's Eats

1 batch of pizza dough
Olive oil
1/4 cup ranch salad dressing
4 ounces grilled chicken, diced small
3 slices of bacon, cooked crisp and diced small
1 tomato, seeded and diced small
2-3 green onions, chopped
3/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese

Preheat the oven to 450.

Prepare your pizza dough, leaving a thicker edge around the side for the crust. Prepare it on either parchment paper or on a pizza peel topped with corn meal. Drizzle olive oil lightly over the crust and rub it all over the dough, over the edges as well. Bake for 7 minutes.

Top with the ranch salad dressing, spreading evenly over the crust.

Next, arrange your chicken, bacon, and tomato evenly over the dressing.

Top with the cheddar cheese. The sprinkle the mozzarella evenly over top.

Transfer the pizza to the stone. Bake 10-12 minutes or until the cheese is melted and the crust is golden.

Top with the green onions as soon as you pull it from the oven. Serve hot.

Roasted Asian Veggies

2011-06-30T07:00:00.002-04:00

I'm really not a huge side-dish-during-the-week kinda person. If my main dish doesn't already have a veggie in it, I'll throw a frozen bag into the microwave and call my meal balanced.

Now that I'm on summer break, however, I'm trying to be better about serving fresh vegetables and this one from weelicious is just perfection. It takes barely any effort, and as long as you have the time it takes to roast in the oven, you're good to go.

I would never ever have thought to infuse broccoli and cauliflower with Asian flowers, but I'm glad somebody did. This was awesome, and my kids inhaled it. I combined the leftovers with some couscous and grilled chicken for a perfect lunch.

Roasted Asian Veggies
from Weelicious

2 Cups Broccoli Florets
2 Cups Cauliflower Florets
2 Tbsp Low Sodium Soy Sauce
1 Tbsp Toasted Sesame Oil
1 Tbsp Toasted Sesame Seeds

Preheat oven to 400°F.

Place florets on a greased baking sheet, top with soy sauce and sesame oil, and toss to coat evenly.

Bake for 30 minutes until golden, then sprinkle with sesame seeds.

Serve.

Summer Cookout Veggie Burger

2011-06-29T07:00:00.003-04:00

I'm for sure no vegetarian (I could never live without chicken or turkey!) but I try to eat vegetarian several times a week. In the past, though, "eating vegetarian" meant pasta. Delicious, yes, but not exactly protein-packed or very healthy.

So you can imagine, of course, that I was happy to come across Leslie Sarna's Veggie Burger. I've always been intrigued by this concept; a burger? Made without MEAT?! Really? But why not, right?

These were SO easy to make, and I was able to throw some into the freezer for quick lunches and dinners. I gave my husband and kids their burgers on a regular bun, but I put mine on a deli flat and then put it on the panini press. Perfection.

Summer Cookout Veggie Burgers
from Leslie Sarna

1 can of black beans, drained and rinsed
1 can of white kidney beans, drained and rinsed
1 cup rolled oats (non-instant Oatmeal)
3/4 cup bread crumbs (I like to use Panko also called Japanese bread crumbs if you can find them)
1 tsp. (or more) chili powder
1 tsp. paprika
salt and pepper to taste
about 3 tbsp. chopped chives
1 egg
olive oil
1 small red bell pepper, finely diced
1/2 onion, finely diced
4 oz. mushrooms, finely diced
6 sun dried tomatoes, diced
3 cloves of garlic, minced

In a medium frying pan, heat some olive oil. Add the chopped onion, garlic, bell peppers and a pinch of Salt. Let cook 2 minutes on a lower heat. Add mushrooms and sun dried tomatoes; let cook another couple minutes. Let cool when cooked. While the veggies are cooling, in a large bowl combine the Beans, Oats, Bread Crumbs and all the spices and chives. Toss a little and add the egg. Using your hands to mix the mixture until it's slightly sticky and about 3/4 of the beans are smashed. Add in the veggies. Continue to work with your hands. If the mix feels a little dry, add water by the teaspoon until right. If it's too wet, add bread crumbs : ) Form 8 burger patties. Refrigerate for about an hour. (you can also place these pouches in a ziploc bag and freeze for up to a couple of weeks) To cook, unwrap the burgers from the plastic and cook in a heated skillet with cooking spray or olive oil in the bottom. Cook about 3-4 minutes on each side.

PS these should always be cooked on a skillet or frying pan. Unfortunately, they can fall apart if cooked on the bbq.

Pioneer Woman's Perfect Pancakes

2011-06-28T07:00:00.002-04:00

I've mentioned many times that my husband is the pancake expert in our house. I can never ever get them to come out right and usually end up frustrated, but when he requested pancakes for his Father's Day breakfast, I knew I had to suck it up and do it.

So I did.

I added some chocolate chips and food coloring, and I really think the cake flour made a huge difference. As usual, the Pioneer Woman didn't disappoint, and we happily enjoyed some special pancakes!

(Sidenote: my youngest is currently obsessed with Eric Carle's Pancakes, Pancakes! and kept yelling his toddler version of "Let's make a pancake!" and laughing hysterically at himself.)

Perfect Pancakes
from The Pioneer Woman

3 cups Plus 2 Tablespoons Cake Flour
½ teaspoons Salt
3 Tablespoons Baking Powder
2 Tablespoons Sugar
2 cups Milk
2 whole Large Eggs
3 teaspoons Vanilla
4 Tablespoons Butter
Extra Butter
Maple Or Pancake Syrup

Mix together dry ingredients in large bowl.

Mix together milk, eggs, and vanilla in a separate bowl.

Add wet ingredients to dry ingredients, stirring very gently until just combined.

Melt butter and add it to the batter, stirring gently to combine.

Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

Tomato Alfredo Pizza

2011-06-27T07:00:00.005-04:00

I mentioned a few days ago that I've been making pizza every Friday. As I prepare my menu for the week, I go directly to Stephanie Cooks. Here, my friend Stephanie has an incredible pizza variety and I have bookmarked nearly all of them. Do yourself a huge favor and go check out her pizza collection.

This honestly tasted like a gourmet pizza. My husband and I inhaled the whole thing and, I must confess, I would have eaten more had there been any.

(Disregard the photo - I snapped some pics but then ended up baking it again for another minute or two and forgot to take new pictures.)

Tomato Alfredo Pizza
from Stephanie Cooks

Pizza crust
1/2 tbsp. butter
1/2 tbsp. flour
3/4 cup skim milk (or cream if you don't want to take the light approach)
1/4 cup pecorino romano cheese
3/4 cup mozzarella cheese
1/4 cup tomato sauce (I used sliced tomatoes instead)

Preheat the oven to 450. Stretch out the pizza dough on your stone or pan and bake for 7 minutes.

In a small saucepan melt the butter. Add the flour, stirring until it forms a paste.

Pour in the milk, stirring constantly.

Bring to a low boil then reduce the heat to a simmer. Once the sauce is somewhat thick, add the romano cheese, stirring well.

Cover the pizza crust with the alfredo sauce and add sliced tomatoes if using.

Top with the mozzarella cheese. Drizzle the tomato sauce over the cheese.

Bake 10-12 minutes, until the cheese is melted and the crust is crisp.

Pesto Chicken Thighs with Italian Cream Sauce

2011-06-26T07:00:00.002-04:00

I have been trying very hard to significantly cut back on the amount of processed foods I serve my family. However, when Philadelphia introduced their new line of cooking cremes, I admit I was intrigued. This curiosity only increased when I saw this recipe on Picky Palate.

My sauce didn't really come out like hers, but this was still a delicious dinner (and the leftovers for lunch were just fab). The flavors just exude summertime, and this meal was filling and satisfying without being heavy.

Pesto Chicken Thighs with Italian Cream Sauce
from Picky Palate

1 pound boneless chicken thighs, fat removed
1/2 cup prepared pesto sauce
2 cups cooked couscous
4 tablespoons extra virgin olive oil
1/2 cup freshly shredded Parmesan cheese
1 cup Philadelphia Italian Cheese and Herb Cooking Creme

Place chicken thighs and pesto into a large ziplock bag, seal and refrigerate for at least 1 hour.

Preheat oven to 350 degrees F. Place chicken thighs onto a large baking sheet that has been sprayed with non-stick cooking spray. Bake for 25 to 35 minutes, until chicken is cooked through.

Place cooked couscous, olive oil and parmesan cheese into a medium saucepan over medium-low heat, stirring to combine. Cook until heated through, about 5 minutes. Reduce to heat to low.

Warm Philadelphia Italian Cheese and Herb Cooking Creme into a small saucepan over medium-low heat until warmed. Reduce heat to low.

To serve, place couscous onto a serving plate and top with chicken. Drizzle with warm cooking cream.

Makes 4 servings

Taffy Apple Salad

2011-06-25T07:00:00.003-04:00

I have had this recipe for years... well before my oldest son was born. I make it multiple times each summer for barbeques and parties; I have NO idea why I've never blogged about it before.

I omit the nuts because my father and son are both allergic, but I think they'd be a wonderful addition. Even without, though, it's a refreshing and delicious side dish. The marshmallows somehow melt away to meld with the rest of the ingredients and the fruit combinations are endless. I've subbed fresh pears for some of the apples or canned for the pineapples. Mandarin oranges would work nicely as well - mix it up!

Taffy Apple Salad
from The Pampered Chef

1 8oz can pineapple tidbits in juice
2 medium red apples, cored and diced
2 medium Granny Smith apples, cored and diced
1/2 cup dry roasted peanuts, coarsely chopped
4oz cream cheese, softened
1 cup thawed, frozen whipped topping
1 cup miniature marshmallows
additional chopped dry roasted peanuts (optional)

Drain pineapple, reserving juice. Whisk cream cheese into juice until smooth. Stir in whipped topping; mix until blended.

Add pineapple, apples, peanuts, and marshmallows to cream cheese mixture; mix gently. Cover and refrigerate until ready to serve. Sprinkle with additional peanuts if desired.

Crockpot Chicken Stroganoff - Revisited

2011-06-24T07:00:00.000-04:00

A few months ago, I participated in a really fun blogging event - the March Madness of crockpot cooking, hosted on 365 Days of Slow Cooking. One of my assignments was to make Chicken Stroganoff, and I loved it - but I really wanted to try to find a lighter version.

So, with some help from some ladies on an online forum, I adjusted this a bit to include a little less guilt without losing the flavor. Then, instead of egg noodles, I served it over some Israili couscous. Yum!

3 tablespoons all-purpose flour
1/2 cup low sodium chicken broth
1/2 cup low-fat or fat free milk
salt and pepper to taste
1 1/2 lbs boneless, skinless chicken thighs
1/4 cup chopped onion
8oz sliced mushrooms
1 tablespoon butter
2 tsp dried parsley
1 (8 oz) can tomato sauce
1/2 cup plain lowfat Greek yogurt

In a small saucepan, melt the butter and add the flour. Stir constantly until the flour is incorporated and the mixture is bubbly and thick. Add the milk and broth and stir until thoroughly combined, heated, and thick.

Combine the chicken, onion, mushrooms, broth mixture, and tomato sauce in slow cooker. Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours. Shred the chicken and add in the parsley, yogurt, and and season with salt and pepper. Stir and turn to HIGH. Let sit without lid for 10-15 minutes. Serve over couscous.

Red Velvet Brownies

2011-06-23T07:00:00.001-04:00

I loooove red velvet. And I looooove brownies. Put them together and you have a delicious marriage of something simply delectable and wonderful.

I made these soon after I spotted them on my friend Lisa's blog and, while I am usually a boxed-brownie kind of girl, these are worth every extra step.

Red Velvet Brownies
from Lisa's Cooking Adventures; originally from Pink Parsley

4 oz bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz) bottle red food coloring
1 1/2 tsp baking powder
1/8 tsp salt
1 tsp vanilla extract
1/4 cup buttermilk
1 tsp white vinegar

Cream Cheese Swirl

4 oz cream cheese, at room temperature
2 Tbs sugar
2 Tbs sour cream
1/4 tsp vanilla extract
1/2 large egg yolk

Preheat the oven to 350 degrees. Line a 9x9 inch square baking dish with two pieces of aluminum foil, folding ends over the edges. Spray with cooking spray.

Combine the chocolate and butter in a large, microwave safe bowl. Cook 30 seconds at a time until melted, stirring well after each time. Whisk in the sugar. One at a time, add the eggs, whisking well between each addition. Stir in the flour, food coloring, baking powder, salt, buttermilk, vanilla, and vinegar. Combine well, then pour into the prepared baking dish.

In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, vanilla, and egg yolk. Drop spoonfuls over the brownie batter, then use a table knife to swirl into the batter.

Bake 40-50 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached. Allow to cool completely before slicing.

Hot Fudge Marshmallow Monkey Bread

2011-06-22T13:26:00.005-04:00

Oh my. This breakfast is not for the faint of heart. Or for those who are just ambivalent when it comes to sweetness. This was absolutely delicious, and my family loved it. This would be awesome to serve for guests - as long as you have some fruit and protein to balance it all out. ;)

Hot Fudge Marshmallow Monkey Bread

from Taste and Tell

1 tablespoon butter, softened
1 can (16.3 oz) Pillsbury Grands Homestyle refrigerated buttermilk biscuits (8 biscuits)
1 can (10.2 oz) Pillsbury Grands Homestyle refrigerated buttermilk biscuits (5 biscuits)
13 large marshmallows
1/2 cup butter
1/2 cup hot fudge ice cream topping
1 teaspoon vanilla extract
1 cup sugar
1 tablespoon cocoa

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside.

In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth.

In medium bowl, stir sugar and cocoa until blended.

Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits.

Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve.

BBQ Chicken and Pineapple Pizza

2011-06-22T07:00:00.001-04:00

I'm baaaaaaaaaaaaaack!

Oh how I've missed my blog! The end of the school year is always chaotic as I try to write my final exams, clean out my classroom, and read portfolio evaluations. Throw my own two young children into the mix and most days I'm happy just to eat, let alone prepare a blog post.

But! Yesterday, I said goodbye to my 97 favorite 9th graders (well, the ones who showed up) and today I am ready to blow the dust off of this blog.

I've been making my own pizza on Fridays (I have many more to come!) and I am loving the tradition. I recently purchased a round stone from Pampered Chef and it has changed my life. My dough comes out so much better now, and I'm actually planning to buy a second (and maybe a third!) so that I can do double duty. My husband and I love trying new variety, but the kids keep asking me for "regular" pizza.

Anyway. This BBQ Chicken and Pineapple Pizza has been a favorite for sure. What a delicious flavor combo! It's so perfect for this time of year, and it's so easy to put together (especially if you cheat like I did and use canned pineapple).

BBQ Chicken and Pineapple Pizza
slightly adapted from Sing for Your Supper

1 batch pizza dough
1 cup grated mozzarella cheese
1/2 cup grated cheddar cheese
2 chicken breasts, fully cooked and shredded
1/2 cup BBQ sauce, plus more for brushing on the crust
1/4 cup ranch salad dressing
1 can crushed pineapple or pineapple tidbits
fresh cilantro, chopped, about 1/3 cup (I omitted)

Preheat the oven to 400 degrees. Stretch dough across pizza stone or tray and bake for 7 minutes.

Toss the cooked, shredded chicken breasts with the BBQ sauce. Set aside.

Brush the pizza crust with a thin layer of BBQ sauce, then spread on the ranch dressing. Top with the cheddar cheese and mozzarella cheese, then the chicken and pineapple. Bake for about 15 minutes, until all the cheese is melted and the crust is golden brown. Top with the chopped cilantro. Makes 1 pizza.

Cheesy Stuffed Tomatoes

2011-05-11T07:00:00.000-04:00

It's grilling season! I'm not as huge of a fan as most people are, but I definitely enjoy using it this time of year when it's not really hot out yet. So I was pretty excited to learn that "grilling" was the theme for my most recent recipe exchange.

My friend Melanie submitted these awesome Cheesy Stuffed Tomatoes, and I all but inhaled them. I added couscous to the mixture to give it an extra boost, and I'm glad I did. I ate two of them for dinner, and only let my husband eat one so I could take the other one for lunch the next day. Sorry, babe.

Cheesy Stuffed Tomatoes
slightly adapted from The Novice Chef

4 medium tomatoes
1/4 cup of your favorite breadcrumbs
1 cup cooked couscous
2 tbl butter, melted
8 basil leaves, chopped
1/2 cup monterey jack cheese, shredded (plus more for sprinkling)
1/2 teaspoon salt
1/2 teaspoon pepper
Parsley for garnish

Slice off top of tomato, hollow out (leaving 1/2 inch thick shell), and chop pulp and set aside. In a medium bowl, combine bread crumbs, couscous, butter, basil, salt and pepper. Next stir in cheese and tomato pulp. Fill each tomato shell, top with extra cheese, and then wrap each tomato individually in foil.

Grill, or bake (at 400 degreeProxy-Connection: keep-alive
Cache-Control: max-age=0

29 for 10 to 15 minutes, until cheese is completely melted. Garnish with parsley and serve hot!

Funfetti Waffles

2011-04-30T07:00:00.000-04:00

I'm fairly certain I have adequately stated my affinity for anything funfetti. I've made cake, cupcakes, ice cream, cookies... as far as I'm concerned, anything with sprinkles is automatically awesome.

I never would have thought, however, to bring the fun (ha) to my breakfast table, but Chef Mommy sure did. This was a great excuse to bust out the dinosaur sprinkles from Danny's birthday party; I think it would be so much fun to use holiday themed sprinkles throughout the year!

The whole family loved these - Ryan was so excited to be eating sprinkles at breakfast time!

In case you couldn't tell, this is an elephant from my awesome circus waffle iron!

Funfetti Waffles
from Chef Mommy

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract
1/4 cup sprinkles

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.

In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.

Ladle the batter into a preheated waffle iron. Add the sprinkles on top. Cook the waffles until golden and crisp. Serve with whipped cream and additional sprinkles on top.

Overnight French Toast

2011-04-29T07:00:00.003-04:00

I love making fun breakfasts for my families on holidays, but I also don't want to spend my mornings in the kitchen when there are stockings to dig into or eggs to find. This Overnight French Toast was just perfect; I threw it together the night before Easter and then put it in the oven in the morning. By the time the last egg had been uncovered, breakfast was ready!

I can't even begin to articulate how amazing this is. I think it's going to become a permanent brunch staple for me. I was afraid it would be too soggy or sticky, but that's not an issue at all. The texture is mushy, but not in a bad way - in a delightful way!

Overnight French Toast
from Bite This!; adapted from Pillsbury

2/3 cup firmly packed brown sugar
1/2 cup maple-flavored syrup
1 tablespoon margarine or butter
10 (1-inch-thick) slices Challah bread
4 eggs
1 1/2 cups skim milk
1 teaspoon vanilla
1 teaspoon cinnamondash of nutmeg
1/8 teaspoon salt
1 to 2 tablespoons powdered sugar1
1/4 cups sliced strawberries (optional)

Spray 13x9-inch pan with nonstick cooking spray. In medium saucepan, combine brown sugar, syrup and margarine. Bring to a boil over medium heat, stirring constantly. Boil 1 minute.

Pour syrup mixture evenly in bottom of sprayed pan. Arrange bread slices in even layer over syrup mixture. Set aside.

In large bowl, combine eggs, milk, vanilla and salt; beat with wire whisk until smooth. Pour evenly over bread in pan. Cover; refrigerate at least 8 hours or overnight.

To bake, heat oven to 350°F. Uncover pan; bake 30 to 35 minutes or until lightly browned.

To serve, top each serving with 1/4 cup sliced strawberries; sprinkle with powdered sugar.

Chicken and Bacon Ranch Mac and Cheese

2011-04-28T07:00:00.000-04:00

You already know that I'm a huge mac and cheese fan. Look over there to the left - I have a whole tag full of variations, and though I definitely have my favorites, I'm always up for trying something new.

This Chicken and Bacon Ranch Mac and Cheese was adapted from Cooking Light, but I'm not really sure what's so light about it. Sure, it could be a lot worse, but this doesn't really scream healthy dinner to me.

Anyway, fat content aside, this was a seriously delicious dinner that both of my children gobbled up. I doubled it, which left plenty for leftover lunches for a couple of days. I also took Danielle's suggestion and added broccoli.

Chicken and Bacon Ranch Mac and Cheese
adapted from Dinner with Danielle, who adapted from Cooking Light

8 ounces uncooked Fusilli pasta
3 slices pre-cooked bacon, cut into small pieces (reserve 1/3)
8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces (about 1 breast)
1 tablespoon butter
1 tablespoon all-purpose flour
12 ounces skim milk
1 can condensed 98% fat-free cream of mushroom soup
4oz shredded cheese
3 teaspoons Ranch dressing mix
1 steamer bag of broccoli florets, cooked
Cooking spray

Preheat oven to 350.

Cook pasta according to package directions, omitting salt and fat; drain.

Cook chicken in a large nonstick skillet over medium heat. Add bacon to the pan and warm through. Remove from heat and set aside.

Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add cheeses and dressing mix, stirring until cheese melts. Stir in broccoli, pasta and chicken.

Spoon mixture into an 8-inch square baking dish coated with cooking spray. Bake covered for 10-15 minutes; remove cover and bake for another 10.

Pesto Meatballs

2011-04-27T07:00:00.001-04:00

I really wish I had photographed these BEFORE putting on the sauce so you can see the amazing color of these Pesto Meatballs from The Food Network Magazine.

I usually bake my meatballs and am not used to frying - I had a few casualties. But the flavor of these meatballs is so intense and powerful that it's worth it. I used store-bought pesto but can only imagine the punch of homemade. What a great summery twist to a go-to comfort meal!

Pesto Meatballs
from The Food Network Magazine, by way of Carrie's Sweet Life

2 pounds ground meat
1 cup breadcrumbs
1 cup pesto
1/2 cup milk
1/2 cup grated Parmesan

Form into small balls. Cook in a nonstick skillet with olive oil, 10 to 12 minutes.

Perfect Party Cookies

2011-04-26T07:00:00.001-04:00

I love Funfetti. I also love cookies. So combine those two loves, and what do you get?

These fantastically awesomely Perfect Party Cookies from Stephanie Cooks.

I can't wait to make them again. They really ARE perfect! I used some sprinkles I had leftover from Valentine's Day, but I really wish I had thought to use the kids' dinosaur sprinkles (no worries - I used those in another funfetti recipe - coming soon!). I also used actual funfetti cake mix because I happened to have it.

Perfect Party Cookies
from Stephanie Cooks

1 cup flour
1 cup yellow boxed cake mix
1/4 tsp. baking soda
3/4 cup butter, melted, and slightly cooled
1 egg
1 egg yolk
2 tsp. vanilla
1/2 cup sugar
1/2 cup brown sugar
1 cup chocolate chips
4 tbsp. colored sprinkles

In a large bowl sift together the flour, cake mix, and baking soda. Set aside.

In a bowl, beat together the melted butter, egg yolk, egg, and vanilla until slightly creamy. Add the sugars and stir well.

Add the flour mixture, stir until well combined.

Stir in the chocolate chips and sprinkles.

Refrigerate for 30 minutes (the dough will be very runny).

Preheat oven to 350.

Once dough is chilled, scoop heaping tablespoons worth of dough onto greased cookie sheets. The dough should be slightly smaller than a golf ball. Keep dough cool until it goes in the oven.

Bake 12-15 minutes, until the edges are golden and the center sets.

Cool for 5 minutes on the sheet, then place on a cooling rack to cool.

Red Velvet Cake

2011-04-23T07:00:00.003-04:00

I'm not a baker. I'd like to be, but I'm not. I've learned pretty early on in this blogging adventure of mine that boxed mixes exist for people like me. And that's okay.

Every once in awhile, though, I get the urge to bake from scratch. I decide that I can totally do it, and any idiot who can read can bake.

It usually ends in regret.

Last weekend, my whole family gathered at Nana's for our annual Palm Sunday dinner and egg hunt. I was really excited to make something and remembered that I saw an awesome looking Red Velvet Cake on my friend Lisa's blog.

I didn't have too much of an issue making it, but upon eating it, it tasted really dry. I was disappointed, but then remembered the likely culprit. I used egg substitute, and I had the liquid equivalent of just over 1 egg, not 2. I intended to go back and add a little extra buttermilk to balance it out, but... of course, I forgot.

The flavor, however, was really good, and the icing? Oh.my.god. Beyond amazing. The dryness was a bummer, but you couldn't even tell when you topped it with a scoop of ice cream.

I would definitely try this again - this time, with TWO eggs.

Red Velvet Cake

from Joy of Baking

2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Cream Cheese Frosting:

1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
1 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
1 1/2 (360 ml) cups cold heavy whipping cream (contains 36-40% butterfat)

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

Red Velvet Cake: In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut. Serves 10-12 people.

Carrot Apple Coconut Mini Muffins

2011-04-22T07:00:00.001-04:00

My friend Brooke often talks about Weelicious and makes their recipes for her toddlers. I finally remembered to add it to my Google Reader, and immediately I starred a bunch of stuff.

I made these Carrot Apple Coconut Muffins a few days ago, and my entire family devoured them. They were so easy to throw together and were absolutely delicious. I'm normally not a fan of coconut, but it goes so well with the carrot and apple that you can't help but love them. They definitely didn't last long in my house!

I didn't intend to make any changes, but my grocery store only had sweetened coconut, not unsweetened - but I kind of liked the sweetness they added!

Carrot Apple Coconut Mini Muffins

from Weelicious

1 1/2 Cups All Purpose Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup Unsweetened Coconut Flakes
2 Carrots, peeled & grated, about 1 cup
1 Apple, peeled & grated, about 1/2 cup (gala, fuji, pink lady or red delicious are good choices)
2 Large Eggs
1 Tsp Vanilla Extract
1/3 Cup Milk
1/4 Cup Vegetable or Canola Oil
1/2 Cup Honey

Preheat oven to 350 degrees.

Combine the first 7 ingredients in a bowl.

In a separate bowl, combine the remaining ingredients.

Slowly add the dry ingredients into the wet and stir to combine.

Place 1 tbsp of batter into greased mini muffin tins.

Bake for 15 minutes.

Serve.

Philly Cheesesteak Sloppy Joes

2011-04-21T07:00:00.001-04:00

My most recent recipe swap selection came from my good friend Pam (Balancing Exercising with Healthy Eating). The theme was sandwiches, and she submitted Rachael Ray's Philly Cheesesteak Sloppy Joes.

These were really easy and fast to make, perfect for a quick lunch or weeknight dinner. I served these on little finger rolls (hey, they were on sale) and I just loved the cheese sauce. I think I'll add some green pepper next time for a little extra flavor.

Philly Cheesesteak Sloppy Joes

adapted from Rachael Ray

1 tablespoon EVOO - Extra Virgin Olive Oil
1 pound ground turkey
1 softball-sized onion, chopped
1/4 cup steak sauce
1 cup chicken stock
Salt and ground black pepper
4 dinner rolls (or 8 finger rolls), toasted if desired
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup desired cheese, shredded

In large skillet over medium-high heat with 1 turn of the pan of EVOO, brown the ground sirloin, about 5-6 minutes. Add the onion and cook another 3-4 minutes, until the onions start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated.

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Sour Cream Noodle Bake

2011-04-15T08:00:00.003-04:00

I was skeptical about this dish because it called for cottage cheese. I don't think I like cottage cheese, although admittedly I haven't tried it in several years. I thought about subbing ricotta in, but decided to be a big girl and try it again.

I didn't mind it in this dish, though I don't have any plans to finish the rest of the container. ;)

This dinner reminded me of Lighthouse Lasagna, which I think I prefer, although this one is faster. I doubled everything, except for the beef, and it made enough for our family, plus a little leftover.

Sour Cream Noodle Bake
from The Pioneer Woman

1-¼ pound Ground Chuck
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
½ cups Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sourProxy-Connection: keep-alive
Cache-Control: max-age=0

ream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Banana Cinnamon Chip Cake

2011-04-13T19:37:00.001-04:00

The only thing I can say about this cake from Two Peas and Their Pod is that I made it after breakfast, and it was gone by bedtime.

Totally gone. Like, in my belly. I can, of course, share blame with my husband and two boys, but still. But... it was that good.

This was my first experience with cinnamon chips, and oh boy. I have a new addiction. I even added some to my daily trail mix.

Banana Cinnamon Chip Cake
from Two Peas and Their Pod

3 very ripe bananas
2 large eggs
1 tsp. pure vanilla extract
1 ½ cups unbleached all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
1 cup granulated sugar
1 cup cinnamon chips

For topping:

3 Tbsp. granulated sugar
1/4 tsp. ground cinnamon

Preheat the oven to 375 degrees Fahrenheit. Spray an 8-inch square pan with cooking spray.

In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add in the eggs and vanilla and mix until combined. Stir in the flour, baking soda, cinnamon, and sugar.

Add ¾ cup of the cinnamon chips, and stir briefly. Pour the batter into the prepared pan, and set aside.

In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan, and top with the remaining ¼ cup chips.

Bake for 3Proxy-Connection: keep-alive
Cache-Control: max-age=0

40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.

Baked Onion Rings

2011-04-12T07:00:00.001-04:00

I LOVE onion rings. I don't know why I don't buy them more often, but thanks to Gina's Weight Watcher Recipes, I don't have to. These make-your-own are easy (albeit slightly time consuming but that's my own fault for not remembering that they needed to soak for a few hours) and taste delicious!

Everyone in my house gobbled these up, and I am pretty sure it won't be long until I make them again.

(Her recipe says to bake for about 12 minutes - mine needed about 6 minutes longer.)

Low Fat Baked Onion Rings
from Gina's Weight Watcher Recipes

1 medium onion, sliced into 1/4 inch rings
2 1/4 cups low fat buttermilk
1/2 cup panko bread crumbs
1/4 cup Italian seasoned whole wheat bread crumbs
1/4 cup crushed corn flake crumbs
salt to taste
olive oil baking spray

Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 1 - 2 hours, refrigerated.

Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.

Combine panko, bread crumbs and corn flakes in a large dish, season with salt.

Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil. Bake about 12 minutes or until golden brown. Serve immediately.

Saucy Pesto Chicken

2011-04-11T07:00:00.001-04:00

My most recent recipe swap category was chicken, and my draw came from A Taste of Home Cooking.

I don't really have the luxury of a lot of time to cook during the week, so I looked for ways to cut corners without sacrificing quality and flavor. During my weekend food shopping, I found a jar of organic garlic pesto sauce, and while I'm not really a fan of jarred sauces, this wasn't a variety that I normally keep stocked in my freezer. I figured it would be perfect, and it was.

Served over egg noodles and with a few minor changes, this was a pretty easy and delicious meal. Next time, I might baking it. Or adding artichokes. Or both!

Saucy Pesto Chicken
adapted from Taste of Home

1 package (9 ounces) fresh baby spinach

salt and pepper, to taste

6 boneless skinless chicken breast halves (6 ounces each)

1 jar (or homemade equivalent) of pesto sauce

1/2 cup grated Parmesan cheese

1 pound egg noodles, cooked

6 campari tomatoes, chopped

minced parsley, for garnish

Place spinach in a greased 13-in. x 9-in. baking dish; sprinkle with salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; slice into strips or bite-size pieces and place over spinach. Pour sauce over chicken.

Cover and bake for 30-35 minutes or until a meat thermometer reads 160° and sauce is bubbly. Uncover; sprinkle with cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley.

Barbequed Chicken and Pineapple Quesadillas

2011-04-10T07:00:00.001-04:00

I am a huge quesadilla fan. One of my fondest college memories is running down the road to Friendly's at like 11pm for some chicken quesadillas. Yum. I love trying new varieties and think they taste so awesome when cooked on my panini press.

I just made The Pioneer Woman's version the other day and they were delicious. I used leftover rotisserie (okay, that does NOT look like it's spelled correctly but spell check isn't picking it up, we're going to just go with it) chicken and canned pineapple, so the prep time was minimal - pretty much just as long as it took the panini press to preheat.

Barbequed Chicken and Pineapple Quesadillas
adapted from The Pioneer Woman

4 large tortillas
2 cups cooked shredded chicken
1/2 cup barbeque sauce
20oz can pineapple chunks, drained
2 cups shredded cheese (I used a Mexican blend)

Preheat panini press or griddle.

Combine chicken and barbecue sauce; set aside.

Spray a skillet with cooking spray. Over medium heat, warm tortillas on each side until slightly brown.

Respray the skillet and add the pineapple. Cook for a few minutes, tossing frequently. Add the chicken and cook until heated through.

Sprinkle 1/4 cup of cheese over one half of each tortilla. Divide the chicken and pineapple mixture evenly over each tortilla half, and top with another 1/4 cup of cheese over each. Top with more barbecue sauce if desired. Fold over the tortilla and cook until browned and the cheese is melty and gooey.

Protein Breakfast Shake

2011-04-09T07:00:00.005-04:00

During the week, I don't get a chance to eat lunch until around 1 and my breakfast time varies. Because I'm a teacher, it's not like I can pull out a snack whenever the urge strikes, so I'm always on the hunt for healthy breakfasts that will keep me full until my prep period.

Enter Slim Fast.

Now, I am NOT a Slim Fast person. Admittedly, I did it for my wedding and did see results, but that's not necessarily a road I plan to travel again; it just doesn't work for my lifestyle. But I found a can of their protein shake powder at the grocery store and thought I'd try it out.

I threw in some additions and am really satisfied with the result. I make it a few times a week, and it's just as delicious as it is filling. I drink it in my car around 7am, and with a fiber bar or some fruit around 10am, I'm good to go until lunch.

Protein Breakfast Shake
adapted from the SlimFast canister

8oz skim milk
1 scoop SlimFast High Protein Shake Mix
1 banana, broken into 3 or 4 pieces
1/4 cup peanut butter
1/2 cup crushed ice

Combine all ingredients in a blender (or in a large cup to use with an immersion blender) and blend until desired consistency.

Thanksgiving Burger

2011-04-08T07:00:00.002-04:00

I've made Thanksgiving Burgers before, but when my friend Colleen posted a different variation, I had to try it. I really loved that hers was more of a all-inclusive patty rather than the messier option of having the extras on TOP of the burger.

Colleen mentioned omitting the gravy in favor of cheese; I chose to use both!

I had wanted to serve these with sweet potato fries to be a little more Thanksgiving-y, but the bag I thought I had in my freezer turned out to be regular fries. Oh well.

Thanksgiving Burgers
slightly adapted from Cooking This and That; originally adapted from Taste of Home

1 pounds ground turkey
1 cup whole berry cranberry sauce
1 cup stuffing mix, dry
1/4 teaspoon dried thyme leaves
1 cup shredded cheddar
1/2 cup turkey gravy, warmed
4 sandwich thins or hamburger buns

In large bowl, mix together turkey, cranberry sauce, stuffing mix, cheese, and thyme. Form into 4 patties. Grill over medium-high heat, about 6-7 minutes a side or until cooked through. Top with gravy and serve immediately on buns.

Sweet and Sour Chicken

2011-04-04T08:53:00.001-04:00

I was pleased to receive one of my friend Lishie's recipes in a recent swap. Everything always looks awesome and I love to see her personal touches on what she creates.

I've made several versions of Sweet and Sour Chicken; the flavor in this make-your-own-takeout version was good, but a little too intense. If I were to make this again, I would likely cut down on the amount of orange juice.

Sweet and Sour Chicken
slightly adapted from DeLish; originally from Secrets of a Skinny Chef

1 cup orange juice
4 garlic cloves, minced
1 lemon, juiced & the zest
1 tablespoon orange marmalade
1 tablespoon cornstarch
1 tablespoon sesame oil
1⁄2 cup AP flour
1 tablespoon cornstarch
2 eggs
1 lb. boneless, skinless chicken breasts cut into 1-inch cubes
1⁄2 teaspoon salt
1⁄4 teaspoon paprika
2 tablespoons canola oil
1 package frozen veggies - I used a stir-fry mix
1 small can water chestnuts
1 medium can pineapple chunks, drained

Preheat tProxy-Connection: keep-alive
Cache-Control: max-age=0

oven to 450°F.

To make the sauce: in a medium bowl, whisk the first 6 ingredients together (the juice through the oil) until incorporated and smooth. Set aside.

Place parchment paper on a baking sheet (or “grease” with cooking spray).

In one shallow bowl, place the flour, cornstarch, salt & paprika, and mix. In another shallow bowl, the eggs.

To bread the chicken, place all of the chicken pieces into the eggs and toss the pieces until they are covered. Transfer the egg-coated chicken to the flour mixture for coating. Lift each piece, shaking off the extra flour mix, and place them on the prepped baking sheet.

Bake 10 to 15 minutes, until the chicken is cooked through and the breading is crisp.

Heat a large skillet over medium-high heat and add the oil. Add the vegetables and cook until heated; add the water chestnuts and pineapple.

Transfer the chicken from the baking sheet to the skillet with the vegetables. Pour the sauce over the chicken and veggies, gently stirring until the sauce is incorporated into the skillet. Cook about 2 minutes more, until the sauce thickens.

Red Velvet Ice Cream

2011-04-02T14:48:00.002-04:00

I just love ice cream (who doesn't?!) and while I'm definitely an Edy's fan, there is nothing like homemade ice cream.

We love the Funfetti Ice Cream I've made in the past, and I've always wanted to try it with other cake mixes. I was inspired by the red velvet box in the baking aisle and couldn't wait to try it.

The flavor wasn't really what I expected, but it was still so creamy and delicious. I brought it to my monthly girls' night, and it was the perfect end to an evening of food, wine, and great friends.

Side note: I just learned recently that placing plastic wrap on the surface of the ice cream is crucial in preventing freezer burn. I feel like everyone knew this except for me, but I figured I'd share in case there are one or two others out there in the dark. ;)

Red Velvet Ice Cream
adapted from food.com

4oz cream cheese
3/4 cup sugar
1 cup milk
2 cups heavy cream
1 tsp vanilla
2/3 cup red velvet cake mix

Using a mixer, cream together the cream cheese and sugar until fluffy. Slowly add the milk, cream, and vanilla; once all of that is incorporated, whisk in the cake mix. Pour into your ice cream maker and prepare according to manufacturer's directions.

Cheesy Bacon Pierogie Bake

2011-03-29T08:00:00.002-04:00

I have never, before this meal, eaten a pierogie.

I don't know why... I just don't think we ever had them growing up, which means they weren't something I actively sought out in my own cooking.

That will change, though, because this Cooking Light meal was too good to leave as a one-hit wonder. It's been popping up throughout my food blog world, and for good reason. This was barely enough for all four of us, though; next time I will double.

Cheesy Bacon Pierogie Bake

barely adapted from Cooking Light

1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
3 slices turkey bacon, chopped
2 garlic cloves, minced
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1 tomato, seeded and diced

1/2 teaspoon freshly ground black pepper

1. Preheat oven to 400°.

2. Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.

3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.

Crockpot Chicken Stroganoff

2011-03-28T08:00:00.000-04:00

This stroganoff was the "loser" in my Round 2 submission for the Crockpot March Madness going on right now at 365 Days of Slow Cooking. It was a hearty comfort-food meal that yielded more leftovers than I know what to do with; this would be a great dinner to divide and then throw half in the freezer.

I already have some ideas to lighten up this dish, so look for updates, but this was delicious as is. It certainly gave the Cafe Rio Chicken some serious competition!

Crockpot Chicken Stroganoff
from 365 Days of Slow Cooking

1 1/2 lbs boneless, skinless chicken thighs
1 Tbsp dehydrated onion or 1/4 cup chopped onion
1 (4 oz) can mushrooms, drained
1 (13.75 oz) can cream of chicken soup
2 tsp dried parsley
1 (8 oz) can tomato sauce
1/2 cup sour cream
Salt and pepper to taste

Combine the chicken, onion, mushrooms, cream of chicken soup, and tomato sauce in slow cooker. Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours. Shred the chicken and add in the parsley, sour cream and salt and pepper. Stir and turn to HIGH. Let sit without lid for 10-15 minutes. Serve over egg noodles.

Crockpot Cafe Rio Chicken

2011-03-27T08:00:00.002-04:00

When 365 Days of Slow Cooking announced a crockpot version of March Madness, I jumped at the opportunity to participate. My NCAA bracket went up in smoke early on (thankyouverymuch to the two students who suggested I send Syracuse and UCLA to the finals) so I was excited about a second chance.

My little piece of the tournament included this Cafe Rio Chicken against Crockpot Chicken Stroganoff (stay tuned for that recipe tomorrow). I didn't have high hopes for the Cafe Rio dish; who doesn't love a good stroganoff?

I shouldn't have underestimated Cafe Rio, however; the stroganoff put up a good fight but this one ultimately took the win.

I adjusted the quantities (I made maybe 1/4-1/3 of the original recipe below) because I don't have an army to feed, but if you're having company, this is such an easy (and SO CHEAP!) slow cooker meal.

Cafe Rio Chicken
from 365 of Slow Cooking

5lbs of chicken thighs and/or breasts
1 (8 oz) bottle zesty Italian dressing
1 Tbsp chili powder
1 Tbsp cumin
3 garlic cloves, minced

Mix Italian dressing, chili powder, cumin, and garlic in a bowl. Place chicken on bottom of a greased slow cooker. Pour mixture in bowl over the top of chicken. Cook on HIGH 5-6 hours. Shred chicken with a fork and reserve juice to pour over chicken when serving. Makes 15 servings.

Asian Couscous Salad

2011-03-26T08:00:00.000-04:00

Couscous has only been on my radar for a year or two and I'm sorry for the years I've missed out. It's so easy to make and has such a distinctive flavor.

I've seen this salad on several different sites, and even though I was afraid my husband wouldn't like this, I added it to the menu alongside some meatballs. It comes together so quickly, making it the perfect weeknight dinner.

Asian Couscous Salad

from Aggie's Kitchen

1 cup uncooked whole wheat couscous
1 1/4 cup water
3/4 of 16 oz bag of pre-shredded coleslaw mix
2 carrots, shredded
3-4 green onions, thinly sliced
1/2 cup sliced and toasted almonds
1/3 cup crunchy chow mein noodles (optional)
1/2 cup rice wine vinegar
1/2 cup olive oil (or oil of your preference)
1 TB hoisin sauce
1 TB honey
1-2 cloves minced or pressed garlic
salt and pepper to taste

In small bowl, whisk together rice wine vinegar, oil, hoisin, honey, garlic, salt and pepper. Set aside.

Bring 1 1/4 cups water to boil. Add 1 cup uncooked whole wheat couscous. Take off heat and set aside for 5 minutes. Once couscous has absorbed water, fluff with a fork and let cool.

In large bowl combine shredded coleslaw mix, carrots, green onion and almonds (and crunchy noodles if adding). Add cooled couscous to mixture and gently combine. Add dressing to salad and toss. Taste for additional salt and pepper. Can be served immediately at room temperature or refrigerate for 1 hour before serving.

Green Eggs and Ham Omelet

2011-03-21T08:00:00.000-04:00

I'm for sure the cook in our house, but when it comes to breakfast, my husband is usually the champ. If we're venturing outside of the realm of frozen waffles or cereal, he picks up the spatula and whips up his famous pancakes.

This weekend, though, after ripping out a page in the most recent Everyday Food issue, I took control of the most important meal of the day. In true Sam-I-Am fashion, Ryan wanted nothing to do with this green breakfast. I doubled their recipe (changes are reflected below) and made one giant omelet that my husband and I split.

This was quick and easy, and the flavor? Well, let's just say I would eat them in a box, or with a fox, or in a house, or with a mouse...

Too much? Sorry.

Green Eggs and Ham Omelet

slightly adapted from Everyday Food

3-4 cups spinach, trimmed and washed
4 large eggs, room temperature
salt and pepper to taste
1 tablespoon unsalted butter
1/4 cup shredded cheddar cheese
1/3-1/2 ham steak, warm and diced

In a small nonstick skillet, heat 2 tablespoons water over medium-high heat. Add spinach and cook, tossing, until completely wilted, about one minute. Transfer to a colander to drain, pressing out as much water as possible. Finely chop spinach; transfer to a medium bowl along with eggs. Whisk to combine and season with salt and pepper.

Return skillet to heat and melt butter, tilting to coat pan; add egg mixture. Cook, stirring with a heatproof rubber spatula, until eggs begin to thicken, 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow underneath. Cook until just set, 15-30 seconds.

Arrange cheese and ham on top of omelet. With spatula, fold omelet in half. Transfer to a plate and serve immediately.

Takeout at Home: Chicken and Broccoli

2011-03-20T13:28:00.004-04:00

My friend Christina recently hosted a blogging challenge involving a popular takeout cuisine - Chinese food! She posted a link to an article on food.com and asked her readers to select a meal they would like to try out. She has been sharing all of the results on her blog: Tales From a Mad Men Kitchen .

We LOVE Chinese and probably order once or twice a month, so I was excited to participate in this challenge. We are boring creatures of habit. We might get sweet and sour chicken or chicken lo mein or the occasional egg roll, but we always order chicken and broccoli. So when I saw this recipe, I knew that's what I wanted to cook.

We absolutely loved this dinner. It didn't taste really like our local restaurant, and I might decrease the amount of ginger next time, but this was a huge success. Luckily, this was on a night when I was cooking late so the kids had already eaten; the two of us alone finished it so there wouldn't have been enough. Next time I'll for sure double it. Isn't one of the best parts about Chinese take out the leftovers?

Chicken and Broccoli
slightly adapted from food.com

3 tablespoons cornstarch, divided

1/2 cup water, plus

2 tablespoon water, divided

1/2 teaspoon garlic powder

1 lb boneless, skinless chicken thighs or breasts, cut into thin 3-inch strips

2 tablespoons vegetable oil, divided

4 cups broccoli florets

1 small onion, cut into wedges

1/4 cup chicken broth

1/3 cup soy sauce

2 tablespoons brown sugar

1 teaspoon ground ginger

hot cooked rice

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.

Add chicken and toss.

In a large skillet or wok over medium high heat, stir-fry chicken in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

Stir-fry broccoli and onion in remaining oil for 4-5 minutes. If necessary, deglaze with about 1/4 cup chicken broth.

Return chicken to pan.

Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.

Cook and stir for 2 minutes.

Serve over rice.

Taco Stuffed Peppers

2011-03-15T20:24:00.004-04:00

My most recent recipe exchange dish came from my friend Kelly. I admit I was skeptical - I only just recently discovered that maybe I DO like peppers, so I was nervous that this would be a bit too in-your-face for me.

This, however, was delicious. I learned that I like yellow peppers better than green, and the leftovers made for a great to-go lunch. And the fact that this is weight-watchers friendly (5points+ per pepper) is an added bonus!

I changed a few things to accommodate our palates as well as what I had on hand, so check out Kelly's site for the original.

Taco Stuffed Peppers
adapted from Running Mama Cooks

6 medium sweet bell peppers (I used red and yellow)
1 Tbs salt
1/2 C cooked couscous
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1-2 tablespoons taco seasoning
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes
3/4 C Mexican blend cheese
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Heat oil in a 12-inch skillet over medium-high heat. Add onions and garlic, and cook until softened, about 5 minutes. Add corn, beans, green onions, taco seasoning, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add couscous, tomatoes, and 1/2 cup cheese. Stir to combine well and give it a taste. Add additional salt, pepper, and taco seasoning to your liking. Then evenly divide mixture between peppers. Top peppers with remaining 1/4 cup cheese.

Bake at 350 for about 30 minutes. Serve with tortilla chips and desired toppings (sour cream, avocado, cheese, etc...)

Stovetop Mac and Cheese with Bacon and Broccoli

2011-03-07T19:53:00.002-05:00

I just love doing recipe exchanges. I love thinking about which dish I want to submit, and then I anxiously await my assignment. I always get nervous. Will we like it? Will it require weird ingredients that I'll have to buy and never use again? Will it be easy to make while 2 energetic young boys run around my kitchen?

This is my third exchange with my online group (I still haven't blogged the second - yikes!) and I'm three-for-three. Melissa submitted Alton Brown's Stovetop Mac and Cheese, and you probably all know how much I love anything pasta-related, especially mac and cheese. I definitely have my favorites, but I love trying new variations.

This is definitely another one to add to the rotation. At first, I was really wary of the quantity. HALF a box of elbows was going to feed all four of us? I was positive I'd be making some sandwiches later. But don't be deceived - we all ate it and there was still some leftover.

I wasn't a huge fan of the cheese and sauce combo, but it was so fast and easy that it doesn't matter. Next time I would probably use half cheddar and half American, my usual cheese concoction. I also took Melissa's advice and added some turkey bacon. Yum - this was a hit for the whole family!

Stovetop Mac and Cheese with Bacon and Broccoli

adapted from Alton Brown, as seen on I Was Born to Cook

1/2 pound elbow macaroni
3 tablespoons butter
2 eggs
6 ounces evaporated milk
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
1 package frozen broccoli, cooked
4 slices turkey bacon, cooked and chopped

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, salt, pepper, and mustard. Stir into the pasta and add the cheese, bacon, and brocolli. Over low heat continue to stir for 3 minutes or until creamy.

Happy 3rd Birthday to La Cucina di Lauren!

2011-03-06T13:48:00.007-05:00

Hard to believe, but today is the 3rd anniversary of my food blog. I had no idea how much I would enjoy it, and certainly no idea how many people would actually READ it (today alone, the blog has already had 262 hits just in the US - and, by the way, 2 from the United Arab Emerates).

This has been quite the journey for me, and the experience has given more than I ever would have imagined. I've participated in challenges, cooked new foods, and met new friends. The online collection of recipes I thought I was starting has morphed into a creative outlet for me and a portal into a world I didn't know existed.

Thank you so much for indulging this little hobby of mine. I love sharing with you!

Recipe Swap: Chicken with Cherry Tomato Sauce

2011-02-28T08:00:00.001-05:00

Last week I posted Sweet and Sour Chicken as my part in the Cooking Light Chicken Challenge, hosted by Lisa's Cooking Adventures. I loved participating in her challenge and have thoroughly enjoyed the other recipes that fellow bloggers have posted.

The first recipe in the the challenge was posted by Lisa herself - Chicken with Cherry Tomato Sauce. It looked delicious and I saved it right away, secretly bummed that it was no longer an option for the challenge.

But lo and behold, when I signed up for a Recipe Swap online, I was assigned this delicious meal. Yay!

I didn't change too much - I did realize as I was prepping that I had NO fresh basil in the house. How did that happen?! I can't wait until the summer when I have to go no further than my own backyard for some fresh herbs.

Anyway. To try to compensate, I seasoned the chicken with some dried basil before cooking, and then topped it with a little bit of reduced fat shredded mozzarella. Delish - can't wait to try it again with real basil!

Chicken with Cherry Tomato Sauce

from Cooking Light

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
5 garlic cloves, coarsely chopped
1 pint cherry tomatoes
1/3 cup fat-free, lower-sodium chicken broth

Garnish: 1/4 cup small basil leaves

Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté for 3 minutes on each side or until done. Transfer to a serving platter. Add coarsely chopped garlic cloves to pan; sauté for 1 minute, stirring constantly. Stir in cherry tomatoes and chicken broth, and bring to a boil. Cook 5 minutes, stirring occasionally. Spoon over chicken. Garnish with small basil leaves.

Red Velvet Pancakes

2011-02-21T08:00:00.000-05:00

I wanted to make a fun pre-Valentine's Day breakfast last weekend and attempted to make red velvet pancakes. As you can see from the photo, the "red" part didn't work out so well.

I followed my basic Bisquick recipe (2 cups, 1 cup milk, 2 eggs) and added some cocoa powder and red food coloring.

As cute as they might look, however, they weren't really that great. They were pretty dry and I had to use more butter and syrup that I would have preferred. I'm assuming this is due to the cocoa powder.

So... help me out! My recipe is below. How can I adapt it to make it better? More milk? And I'm sorry to say that I'd like to keep this a Bisquick recipe if possible. :)

Red Velvet Pancakes
a Lauren's Kitchen Original that backfired

2 cups Bisquick
1 cup milk
2 eggs
1 tablespoon cocoa powder
10-15 drops of red food coloring
Optional toppings: whipped cream, butter, syrup, etc

Preheat griddle or large skillet over medium heat and grease with butter or cooking spray. Combine all ingredients. Drop onto hot skillet by the 1/3-cup-full; flip after 2-3 minutes, or until sides are firm. Cook for another 1-2 minutes.

Sweet and Sour Chicken

2011-02-20T08:00:00.000-05:00

My friend and fellow blogger Lisa started a really cool chicken challenge on Lisa's Cooking Adventures. After receiving an email from Cooking Light with 25 Healthy Chicken Breast Recipes, she decided to host a reader-participation blogging event to cover all 25 recipes.

I jumped at the idea to become involved, and pretty soon I was all signed up to make Sweet and Sour Chicken. We liked this a lot, though didn't LOVE it. It's my own doing, though, I'm sure; I've grown into a non-measurer in the kitchen. This usually works out well for me, especially when making familiar dishes, but not so much when I try something new. I definitely want to try this again soon and measure correctly to make sure that I'm balancing the yummy flavors correctly.

Sweet and Sour Chicken
from Cooking Light

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup fat-free, lower-sodium chicken broth
3 tablespoons apricot preserves
1 1/2 tablespoons lower-sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons Thai chile paste (I omitted)
Garnish: fresh cilantro leaves

Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer chicken to a serving platter. Add chicken broth, apricot preserves, and soy sauce to pan; bring to a boil. Stir. Cook 1 minute. Remove from heat; stir in fresh lime juice and Thai chile paste. Spoon over chicken; garnish with fresh cilantro leaves, if desired.

Chicken and Veggie Soup with Pasta and Dumplings

2011-02-19T12:47:00.002-05:00

As much as I enjoy photography and take pride in what I am learning, I certainly recognize there are plenty of food bloggers with shots that far outshine mine. One thing I do try, however, is to not even bother taking pictures of a recipe if I don't have natural light - in the winter, of course, this means I'm doing most of the snapping on the weekends, and therefore my posting rate drops.

When I made this soup a few days ago, I initially wasn't planning on taking any pics. I figured that if the soup was that good, I'd make it again, and I would just blog about it then. After all, the days are finally starting to get longer here in the northeast!

I changed my mind, though, as soon as the spoon hit my mouth. This is just so freaking delicious that I had to share it immediately, bad photo or not.

This made a ton, which was awesome because I devoured it for lunch for a couple of days. It won't be long before I make this again, and I'll probably throw some in the freezer for the next time I'm sick.

Chicken and Veggie Soup with Pasta and Dumplings
slightly adapted from Everyday with Rachael Ray, March 2011

2 tablespoons EVOO
3 tablespoons butter
3 carrots - peeled, halved lengthwise, and thinly sliced
1 rib celery, chopped
1 medium onion, chopped
salt and pepper
2 rounded tablespoons flour
6-8 cups chicken or vegetable stock
1 rounded tablespoon dijon mustard
1 cup frozen peas
2 tablespoons finely chopped fresh tarragon, dill, or parsley
one 8-oz box biscuit mix, batter prepared according to package directions
3/4 cup tiny pasta (I used stelline), cooked
1 1/2 cup cooked shredded chicken

Heat a couple of tablespoons EVOO, two turns of the pan, over medium0high heat in a large soup pot or dutch oven. Add the butter to melt, then add the carrots, celery, and onion; season with salt and pepper. Cover the pot and cook, stirring occasionally, until the carrots soften, 7-8 minutes.

Sprinkle the flour on the vegetables and stir for a minute, then whisk in the stock until thickened. Stir in the mustard and peas. Add a cup or so of water if necessary to reach your desired consistency.

Add the chopped herbs to the biscuit batter and combine. When the soup is bubbling, form the batter into small dumplings using two spoons or an ice cream scoop, then drop onto the surface of the soup. Cover the pot with a tight-fitting lid and cook the dumplings, gently stirring occasionally, until just firm, 8-10 minutes. Gently add the chicken and pasta until warm, and serve.

Mini Taco Meatloaves

2011-02-06T08:00:00.002-05:00

Running Mama Cooks has been my new run-to blog lately. The lovely Kelly is a busy mom with kids close in age to mine, so we're on the same page when it comes to needing a meal that is EASY to prepare. She is also a fitness instructor, so I know she's dependable when it comes to looking for meals that are healthy.

Her Taco Meatloaf is a perfect example, and we gobbled these up. Ryan kept giggling at the idea of meat in the muffin tins, and Danny ate these like it was his last meal. The individual loaves are great for portion control, and are nice and easy to throw into the freezer for a last-minute lunch.

(I have an embarrassingly low tolerance for heat when it comes to food, so next time I will use a regular can of diced tomatoes.)

Mini Taco Meatloaves

from Running Mama Cooks

1 lb ground turkey breast
1 small red onion, finely chopped
2 tbs olive oil
1 egg
1 packet low sodium taco seasoning
1 10oz can diced tomatoes with green chilies (I used RoTel), drained
1 cup whole grain tortilla chips, crushed
1 cup shredded Mexican blend cheese
2 tbs taco sauce
1/4 cup salsa con queso

Preheat oven to 400

Heat olive oil over medium heat and saute onions until tender.

Place tortilla chips in a ziplock bag and crush until pieces are very small. I used a rolling pin.

Mix all ingredients except for the taco and queso sauce until well combined. Spray a loaf pan with cooking spray and add meatloaf mixture.

Brush top of meatloaf with taco sauce

Bake for 35 minutes. In the meantime, place salsa con queso in a microwave bowl and heat until hot. Once meatloaf is sliced, drizzle hot queso over meatloaf.

serve with sour cream, chips, salsa and any other condiments you like with tacos!

Fluffy Hot Chocolate

2011-02-05T08:00:00.001-05:00

Have you seen these adorable little marshmallows?! If not, run run run to Target and grab a bag full of little strawberry-flavored-heart-shaped goodness.

And then come home and make this.

I happened to see this recipe for hot chocolate the same day that I found the marshmallows. That could only mean one thing - the stars above WANTED me to have this warm snow-day beverage.

So I did. And you should too.

I will say, however, that I was excited to throw in Christina's addition of cinnamon. However, that wasn't a great idea considering I used strawberry-flavored marshmallows. It wasn't bad, but it was a little... off. So pick one - if you're using regular marshmallows, add the cinnamon for sure.

Fluffy Hot Chocolate

just barely adapted from Allrecipes, by way of A Mad Men Kitchen

8 teaspoons sugar
5-6 teaspoons baking cocoa
4 cups milk
1 1/2 cup marshmallows
1 tsp cinnamon
1 tsp vanilla

In a saucepan, combine the first four ingredients. Cook and stir over medium heat until the marshmallows are melted, about 8 minutes. Remove from heat; stir in cinnamon and vanilla. Ladle into mugs.

Sour Cream and Chicken Enchiladas

2011-02-04T08:00:00.000-05:00

I love posting about enchiladas because, I believe, they were the first meal I ever cooked for my blog (I'm too lazy to verify the accuracy of this statement. If I'm wrong, then it was the 2nd or 3rd. It was very early.). There are so many different ways you can make them, and recently I tried my hand at the Pioneer Woman's version.

Just reading her recipe, though, caused me to gain about 4 pounds and the button on my jeans to pop off. So while these might not be straight-up diet food, I tried to lighten them up a bit.

These weren't exactly my favorite enchiladas ever, but they were certainly good enough that I would make them again. I had a little bit of trouble with the fry-coat-roll, process though, and need to figure out how to handle that. I found that my tortillas got too soggy and would very easily tear as I transferred from one pan to the next.

Sour Cream and Chicken Enchiladas

adapted from The Pioneer Woman

12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 cups low-fat Sour Cream
1 1/2 cup chopped cooked chicken
2 cups reduced fat Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
½ teaspoons Ground Cumin
¼ teaspoons Cayenne Pepper

Preparation Instructions

Preheat oven to 375 degrees.

Mix together sour cream, green onions 1 1/4 cups grated cheddar, chicken, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don’t allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

(If there’s any sour cream mixture left over, use it as a dip for tortilla chips!)

Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.

Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Pizza Bagel Thins

2011-02-02T18:54:00.002-05:00

I am in love with bagel thins. As far as I'm concerned, they are way better than "diet" bagels, but they still only have 100 calories. Top with some low-fat cream cheese and fruit, and you've got yourself a delicious breakfast or snack.

But wait, my friends - they are not just a morning food! Top with your favorite pizza combos, and -poof- it's dinner time.

I love that you can be so flexible with these. Next time I want to add spinach to these... or maybe try a Hawaiian version. Yum.

Pizza Bagel Thins

from Running Mama Cooks

1 bagel flat
2 tbs part skim ricotta cheese
1/4 cup cooked chicken
1/4 cup reduced fat mozzarella cheese
dried basil
garlic powder
Parmesan cheese

Lightly toast the bagel flat. Spread with ricotta cheese. Place chicken and top with mozzarella cheese. Sprinkle with basil, garlic powder and a little parm. Place under the broiler with door open until toppings are heating and cheese is slightly browned.

Brownie Cheesecake Trifle for a Virtual Baby Shower

2011-02-02T04:00:00.009-05:00

When I hear trifle, I automatically think "...a layer of ladyfingers, then a layer of jam, then custard... then raspberries, more ladyfingers, then beef sauteed with peas and onions..."

Anyone freakishly able to make references to Friends from the most random words or ideas?

Or maybe it's just me.

Anyway. Speaking of friends, I am delighted to present not only a delicious dessert but also an exciting event. Annie's Eats is a popular and highly regarded food blog, and I was thrilled to be asked to take part in a special blogging celebration: a virtual baby shower for Annie's next most special little treat! Her sweet baby girl is on her way to join big brother Andrew, and what better way for bloggers to honor her upcoming arrival than to throw her a little virtual party!

Courtney from Cook Like a Champion arranged everything - please be sure to visit Cook Like a Champion and Annie's Eats to see the delicious spread! I must admit that I feel a little star-struck surrounded by such big names in the food blog world. :)

My contribution was a Brownie Cheesecake Trifle, and this decadent treat is sure to be a big hit at any soiree. Who can resist rich chocolatey brownies smothered with a creamy cheesecake spread? Throw in some sliced strawberries and cool whip and sprinkle with broken Oreos and you've got yourself quite the dessert table headliner!

This is a simple dessert to prepare and is one of those dishes that you can completely customize - use blueberries instead of strawberries, or omit the Oreos, or use chocolate chip cookies instead, or add some pumpkin to the cheesecake mixture...

(Note: This feeds an army, so either scale back the amounts or invite over all your friends!)

Brownie Cheesecake Trifle

from Lauren's Kitchen

a batch of your favorite brownies (from a box or home-made), cooled
3 8oz packages of cream cheese, softened
2 tsp vanilla extract
1 cup sugar
2 tubs of Cool Whip (you probably won't use all of it), thawed
1 package of Oreos, broken but not crushed
16oz strawberries, sliced

To make the cheesecake mixture, combine cream cheese, vanilla, sugar, and about 1 1/2 cup of cool whip and beat until fluffy and well-incorporated. Taste it and adjust as needed.

And now... just start stacking it all! I started with a layer of brownies, followed by cheesecake, strawberries, Oreos, and Cool Whip. Repeat until you run out of room or ingredients.

Chicken and Chickpea Salad

2011-01-26T08:00:00.001-05:00

I love pasta. Love it. I'm sure you've figured that out, though, since I probably say that in 50% of my blog posts about pasta.

This Chicken and Chickpea Salad was not only delicious, but also my first time using Dreamfield's pasta. Prior to this, my head threatened to explode every time I even considered spending almost $3 for less than a pound of pasta. But finally I decided to go for it... I figured if I'm eating pasta this often, it may as well be a little good for me.

Although I could taste a slight difference, it really was pretty close to the taste of regular white pasta. Try as I might, I cannot get myself to like whole wheat pasta, so this is a nice alternative.

I'm sure this salad will be even better in the spring and summer, but for now, it's a yummy dinner and I feel less guilty bringing the leftovers to work for lunch.

Chicken and Chickpea Salad

slightly adapted from Christine's Cuisine; originally from Get Cooking

1 (15 oz.) can chickpeas
1/2 cup balsamic vinegar
2 garlic cloves, minced
1 1/2 tsp. salt
2 tsp. fresh chopped thyme
1 tsp. fresh chopped oregano
1/2 cup olive oil
6oz fresh mozzarella, cubed
1-1 1/2 cup cooked shredded chicken
1 tsp. pepper
1lb pasta
1/2 cup fresh grated parmesan cheese
2-4 cups arugula
1 cup tomatoes, roughly chopped

Drain and rinse chickpeas.

Combine vinegar, garlic, salt, thyme, oregano, pepper and olive oil. Whisk to mix. Stir in chickpeas, chicken, and mozzarella. Cover and let sit at room temperature for 30 min-1 hour.

Make pasta according to box directions. Drain and add to chickpea mixture.

Toss with parmesan, arugula, and tomatoes. Serve immediately.

Crustless Quiche

2011-01-25T08:00:00.002-05:00

I decided to try to tackle some of the remaining baby weight (yes, it's been a year and a half - so what) by joining a "biggest loser" competition at work. I'm not dieting, per se, but just trying to be a little more aware of what I eat. Pop-Tarts for breakfast are probably not the healthiest, so I'm trying to make some subtle changes to my intake. Hopefully, a few pounds will fall off in the process.

I was intrigued by this crustless quiche on my friend Melissa's blog, because it just seemed like a filler-upper kind of meal. I doubled and slightly changed her recipe; not only did I have a yummy dinner, but this left me with a few days' worth of breakfasts too.

I just love how versatile it is. You can really throw in whatever you have in your fridge or pantry - you probably always have enough stuff to make this.

Crustless Quiche

adapted from I Was Born to Cook

1 cup Morningstar crumbles
1 tomato, chopped
1 onion, chopped
3 scallions, chopped
1-2 cups fresh spinach, roughly chopped
6 eggs
1 cup egg substitute
pepper to taste
1/3 cup fat free sour cream
1 cup shredded mozzarella cheese (part skim)
1 cup shredded cheddar cheese (low fat)

Preheat oven to 325 degrees and spray a 13x9 baking pan. Heat a little bit of olive oil in a skillet (or use a cooking spray) and add onions. Cook for about 3 minutes until they begin to soften. Add tomato, scallion, and spinach to the pan, then vegetarian crumbles. Cook on low until onion is translucent. Transfer to prepared baking sheet.

Beat eggs with sour cream and pepper, then add to baking pan and top with cheese. Bake for about 30 minutes or until cooked through.

Crockpot Meatball and Veggie Stew

2011-01-24T12:12:00.000-05:00

One of the best things about having mom-friends is that you're all in the same boat with the same priorities. As much as we love to cook, no one wants to spend hours in the kitchen prepping dinner when there are too many games of Uno to be played or pages to be colored or Lego towers to be built. Yet, of course, it is important to keep our families' bellies full of nutritious food.

My friend Colleen recognizes the value of the crockpot as much as I do - I'm pretty sure I've said that before! This stew she posted a few months ago really hit the spot during a snow storm. I served it plain, but this would go great over egg noodles!

If you want to "lighten up" this meal, use turkey meatballs instead (store-bought or homemade) and low-fat gravy.

Crockpot Meatball and Vegetable Stew
from Better Homes and Gardens

1 16- to 18-ounce package frozen cooked meatballs
1/2 of a 16-ounce package (about 2 cups) loose-pack frozen broccoli, corn, and red sweet peppers, or other mixed vegetables
1 14-1/2-ounce can diced tomatoes with onion and garlic, or stewed tomatoes, undrained
1 12-ounce jar mushroom gravy
1/3 cup water
1-1/2 teaspoons dried basil, crushed

Place meatballs and frozen vegetables in a 4 quart slow cooker.

In a medium bowl, stir together tomatoes, gravy, water, and basil; pour over meatballs and vegetables.

Cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Crockpot Baked Sweet Potatoes

2011-01-20T08:00:00.000-05:00

I loooove baked potatoes, especially sweet potatoes, but I just don't get home from work early enough to give them the proper baking time. Many people have success throwing them in the microwave, but for some reason I'm too incompetent to go that route.

I was cooking a roast chicken in the crockpot today and decided I really wanted baked sweet potatoes. I put the chicken in my 6-quart crockpot and used my new 4-quart for the potatoes.

I pretty much had zero expectations, but these were absolutely delicious. They were cooked to almost the consistency of mashing them, which was fine with me. Nice and comforting, they made a perfect companion to roast chicken.

(I kind of feel dumb "claiming" this as my recipe because I didn't really DO anything... also, I have no measurements because I just kind of did it without giving it much thought.)

Crockpot-Baked Sweet Potatoes

from Lauren's Kitchen

4 sweet potatoes
olive oil
cinnamon
brown sugar
butter

Scrub and dry the potatoes and stab several times with a fork. Pile into slow cooker. Drizzle some olive oil over the potatoes and sprinkle with a couple of healthy shakes of cinnamon. Cook on low for 6 hours.

Slice open and serve with a little bit of butter and sprinkled brown sugar and cinnamon.

Rotini with Cheese

2011-01-18T10:42:00.000-05:00

I'm not a bacon fan at all, but I've recently discovered that I do enjoy turkey bacon. I don't know if it's truly healthier, but I definitely can appreciate the flavor it adds to my meals.

My good friend Jenn made this not too long ago, and though she didn't give it rave reviews, she liked it enough for me to give it a whirl.

Mine didn't look like either Jenn's photo or Cooking Light's, but I suppose that's not unusual. I agree with Jenn that it is "good but not great" - I do feel like it's lacking something. I just don't know what... stay tuned for a makeover!

Rotini with Cheese

from Jenn and Food: Perfect Together, who adapted it from Cooking Light

3 turkey bacon slices
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1 TBSP all-purpose flour
1 cup 1% low-fat milk
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
salt & pepper
5 cups hot cooked rotini (about 8 ounces uncooked pasta)
3/4 cup frozen green peas, thawed

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Increase heat to medium-high. Add butter and oil to drippings in pan; swirl to coat. Add onion; sauté for 5 minutes, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Add flour, and sauté 1 minute, stirring frequently. Gradually add 1 cup milk, stirring constantly with a whisk, and bring to a boil. Cook for 3 minutes or until slightly thickened. Remove from heat. Let stand 3 minutes. Add cheeses, salt, and pepper, stirring with a whisk until smooth.

2. Place pan over low heat. Stir in bacon, pasta, and peas; cook for 1 minute or until thoroughly heated, tossing to coat.

Slow Cooked Asian Style Chicken

2011-01-12T09:00:00.003-05:00

I say this all the time, but it's really worth repeating; there is NOTHING like working all day and coming home to a yummy-smelling kitchen where dinner is ready and waiting for us. I get embarrassingly excited when a new crockpot meal pops up in my google reader - I use the crockpot several times a week and it's so easy to get bored.

My friend Colleen has a similar love affair with her crockpot, and I know I'll love most of what she posts. She made this with pork, but I'm not a huge pork fan so I subbed in chicken thighs instead. Delish!

Slow Cooked Asian Style Chicken

slightly adapted from Cooking This and That

2-3 pounds boneless, skinless chicken thighs
2 tablespoons quick-cooking tapioca
1 (10-ounce) jar sweet and sour sauce
1 (16-ounce) package frozen broccoli stir-fry vegetables (broccoli, carrots, onions, red peppers, celery, water chestnuts, and mushrooms)
3 cups hot cooked rice or rice noodles

Place chicken into 3 1/2-4 quart slow cooker. Sprinkle with tapioca; pour sweet and sour sauce over chicken in cooker.

Cover and cook on low heat for 7 to 8 hours or high heat for 3 1/2 to 4 hours. At the end of 7 to 8 hours, turn to high heat setting and stir in frozen vegetables. Cover and cook for additional 30 to 60 minutes or until vegetables are tender. Serve over hot cooked rice.

Crockpot Creamy Wild Rice and Chicken Soup

2011-01-07T18:19:00.003-05:00

Poor Ryan woke up with a fever this morning, so I had an unexpected day off with my guy. It's usually little Danny whose illnesses keep me home from work, but today was Ryan's turn.

Between the sickness and the fluffy snowflakes that fell gracefully for most of the morning and afternoon here in NJ, today was the perfect day to double-up on crockpot cooking.

On the right in the bigger pot, I set up some beef stew for dinner, and I used my brand new 4-quart for some delicious creamy soup.

This soup was so unbelievably delicious. I had two bowls for lunch (okay, FINE - three) and even ditched the stew in favor of another big bowl. This might not be the healthiest soup out there, but when it's snowing and you're fending off some kind of cold and your four-year-old has a fever, it hits the spot.

I slightly adjusted the timing/steps of this soup (the original appears below) because I cooked a whole chicken the night before and wanted to use some of that. So I set up the crockpot without the chicken, and added it when I added the roux.

Crockpot Creamy Wild Rice and Chicken Soup
from 365 Days of Slow Cooking

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of long grain and wild rice rice-a-roni
1 cup grated carrots
1 cup diced celery
1/2 tsp salt
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half (I used whole milk)

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours.

Take out chicken and shred with two forks and then add back into slow cooker.

In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth.

Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Cinnamon Ice Cream

2010-12-26T08:00:00.001-05:00

This is a very belated post. I made this cinnamon ice cream back in November so that our Thanksgiving pies could be served a la mode, and it was delicious. I had tried a different recipe last year and it was WAY too strong; this one was perfect. I actually just used the leftovers yesterday morning in a Frosty Latte while the kids turned the family room into a wrapping paper museum.

Cinnamon Ice Cream

from Pennies on a Platter

1 cup whole milk
3/4 cup sugar
pinch of salt
ten 3-inch (8-cm) cinnamon sticks, broken up
2 cups heavy cream
5 large egg yolks

Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the cream in a medium saucepan. Once warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

Rewarm the cinnamon-infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them or save them for garnish and presentation. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constanly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Turkey Autumn Chili

2010-12-23T10:37:00.002-05:00

Okay, so it's winter. Whatev. This yummy chili is still perfectly relevant for these dark winter evenings, and a great way to use any cans of pumpkin from your Thanksgiving stash. There's perhaps nothing as comforting to eat for dinner than a warm bowl of chili!

Turkey Autumn Chili

from The Crockpot Blog

1 lb turkey breast cut in cubes (I used ground turkey - make sure you brown it first!)
1 (28 oz) can diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 (8 oz) can tomato sauce
1 C pumpkin, peeled, seeded and cubed (I used a can)
1 onion, chopped
1 clove of garlic, minced
1/2 C frozen corn
1/2 C chicken broth
1 T chili powder
Optional topping: sliced avocado, shredded cheese, sour cream, etc...

Combine all ingredients (except for toppings) in a 6qt slow cooker. Cover and cook on the low temperature setting for 10 hours.

Frosty Eggnog Latte

2010-12-18T08:00:00.001-05:00

This delicious little drink is precisely the reason I made Eggnog Ice Cream in the first place. It's simple and decadent and would be perfect for entertaining this holiday season. You can, of course, make it with any flavor ice cream; I think a nice peppermint flavor would hit the spot as you're finishing your wrapping or watching the kids dig into their treasures.

I should note that it's imperative you use cold coffee! I completely messed up poor Brooke's demonstration by forgetting to brew the coffee in time to chill it. The result was a luke-warm concoction that tasted awesome but felt really weird.

Frosty Eggnog Latte
just barely adapted from The Pampered Chef

4 cups ice cream, softened
2 cups milk, chilled
2 cups brewed coffee, chilled
sugar, to taste

Mix all ingredients thoroughly until smooth. Serve, topping with whipped cream if desired.

Serves 6

Lighthouse Lasagna

2010-12-17T14:00:00.000-05:00

This delicious dinner started making its way around an online mom's group I frequent, and I added it to my menu as soon as I saw it. This faux lasagna might not be the best weekday meal due to the simmering and baking time, but it's perfect if you can prep it ahead of time or wait until the weekend. It's easy and delicious, and it feeds an army - it fed my family of four plus gave me lunch for a couple of days.

Lighthouse Lasagna

adapted from Potluck at Midnight Farm

1 pound ground meat
1 small can tomato paste
1 (8-ounce) can tomato sauce
1 teaspoon sugar
Coarse salt
12 ounces egg noodles
1 tablespoon unsalted butter
1 1/2 cup sour cream
5 ounces cream cheese, at room temperature
1 bunch scallions, finely chopped
8 ounces shredded mozzarella cheese

Heat the oven to 350 degrees.

Sauté the meat until lightly browned in a large skillet over medium heat, breaking it up as it cooks. Add the tomato paste, tomato sauce, and sugar. (Next time I will add salt too) Fill the tomato paste can with water and stir it in. Simmer, covered, for 15 to 20 minutes.

Fill a large pot with water, salt it, and bring it to a boil. Add the egg
noodles and cook them until tender. Drain the noodles, then return them to the pot. Stir in the butter.

Mix the sour cream, cream cheese, and scallions in a small bowl. Make two layers of the ingredients in a large casserole dish, as follows: Spread a little sauce over the bottom of the dish, top with a layer of noodles, then spread half of the sour cream mixture and half of the meat sauce. Repeat these steps. Top the lasagna with the sliced cheddar.

Bake for 45 to 50 minutes (I only baked it for 30 mins), until the lasagna mixture is bubbly and the cheese is lightly browned.

Eggnog Ice Cream

2010-12-13T12:53:00.004-05:00

A couple of weeks ago, Brooke did a Pampered Chef show at my house. One of the recipes she demo'ed was an awesome Iced Eggnog Latte, and she needed eggnog ice cream to do it. I never pass up a chance to make my own ice cream, so after a quick google search, I had a delicious treat churning away on my counter.

I will post the latte recipe soon, but for now, enjoy the ice cream. I'm sure it will make a lovely addition to your holiday dessert table.

Eggnog Ice Cream

from Allrecipes

2 cups eggnog
1 cup heavy whipping cream
1 cup milk

Mix the eggnog, whipping cream, and milk together in a bowl, and pour the mixture into the freezer container of an ice cream maker. Freeze according to manufacturer's directions. Once frozen, spoon the ice cream into a container, and freeze 2 hours more.

Crockpot Sausage and Hash-Brown Casserole

2010-12-13T08:00:00.003-05:00

My sister-in-law bought me Slow Cooker: The Best Cookbook Ever for Christmas last year, and I LOVE it - the title is totally appropriate. I use it often because, as we all know, I love my crockpot.

I didn't waste any time using it, and prepared the Sausage and Hashbrown Casserole for a brunch on New Year's Eve. Yes, I'm a bit late in posting this; I'm planning my menu for this year's brunch, and it occurred to me that, though I've made this several times since, I've never posted it on my blog.

The photo isn't overly attractive, as is usually the case with crockpot meals, but the taste is outrageous. It is so good and has been quite a crowd-pleaser. It's perfect for company because you do a little bit of prep ahead of time and then dump it in the crockpot while you can tend to other dishes - or just relax on the couch with a mimosa.

(I usually ditch the layering part of the directions and just kind of mix it all up.)

Sausage and Hash-Brown Casserole

Slow Cooker: The Best Cookbook Ever

1 1/2 poulds bulk pork sausage
2 medium onions, finely chopped
1 Anaheim chili, cored, seeded and finely chopped (I usually omit)
1 medium red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
16oz package frozen shredded hash brown potatoes, defrosted, or 2 cups fresh shredded hash browns
6 large eggs, beaten
1 cup milk
1 cup mayonnaise
1 cup prepared salsa
2 cups shredded mild Cheddar cheese, or 1 cup each shredded Cheddar and pepper Jack

Coat the inside of a 5- to 7-quart slow cooker with nonstick cooking spray or line the insert with a slow-cooker liner according to the manufacturer's directions.

Cook the sausage in a large skillet over high heat until it is no longer pink, breaking up any large pieces with the side of a spoon.

Remove all but 1 tablespoon of fat from the pan and heat over medium-high heat. Add the onions, chile bell pepper, cumin, and oregano and saute until the onions are softened and translucent, 5 to 6 minutes. Transfer the mixture to a bowl and allow to cool.

Add the potatoes to the bowl and stir to blend. In a smaller bowl, whisk together the eggs, milk, and mayonnaise. Pour over the sausage and potato mixture and stir to combine.

Transfer half the mixture to the slow-cooker insert, then cover with half the salsa and half the cheese. Repeat the layers with the remaining ingredients. Cover and cook on high for 2 1/2 to 3 hours, until the casserole is puffed and cooked through (170 degrees on an instant-read thermometer). Remove the cover and allow the frittata to rest for 30 minutes.

Serve from the cooker set on warm.

Delicatessen Slow Chili

2010-12-12T11:00:00.001-05:00

About a million years ago, I signed up to be a part of The Nest's "Test Kitchen" - I wasn't selected for the first round, but in July (like, 5 minutes before we moved!) I was contacted to be a part of a second installment.

The Nest Magazine sent me this recipe for Delicatessen Slow Chili... along with the All-Clad Metalcrafters Soup Pot (for which I canNOT find a link). Sweet!

So I stumbled around boxes and packing tape and donation piles and created our last real meal in our little townhouse. There's something kind of off about eating chili in July, but it was one of the best chili's I've ever made.

The recipe/giveaway was a part of their Fall 2010 issue, but alas - my photo and comments ended up on the cutting room floor. Booo. (Do magazines have a cutting room floor?) However, not only did I snag an awesome new pot (which I highly recommend - I use it ALL the time!), but to make up for it, The Nest Magazine gave me another go-around with a new recipe for their Winter 2010 issue - I can't wait to blog about that one too, once the issue is out.

I couldn't find a link to the recipe, so I'm typing it out as it appears in the magazine, with my changes in parenthesis. Don't be put off by the number of ingredients; we all probably have 90% on hand (or appropriate substitutions).

Delicatessen Slow Chili

Recipe courtesy of Chef Michael Ferraro, executive chef at Delicatessen in NYC

1/2 pound pork shoulder, diced
1/2 ground beef (I omitted the pork and doubled the beef)
1 1/2 teaspoon oil
1 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1 1/2 teaspoon chipotle powder
1 1/2 teaspoon chili powder
1 1/2 teaspoon paprika
1/2 large onion
1 clove garlic, minced
1 clove garlic, roasted (I omitted and diced 2 cloves)
1 1/2 chipotle en adobe, finely chopped
1/2 cup cooked pinto beans (I used one can)
1/2 cup cooked kidney beans (I used one can)
1 1/2 cups canned and peeled Italian plum tomatoes
1/2 cup white beef stock (couldn't find "white" anywhere, so I used regular)
1 1/2 teaspoon sriracha hot chili sauce
Optional toppings: sliced avocado, sour cream, sliced scallions, shredded cheddar...

Season the pork and beef with kosher salt and pepper.

Heat pot over high heat. Add oil and then the pork and beef. Cook for 10 minutes until browned.

Drain off excess oil and add dried seasonings.

Remove meat from the pan and set aside.

Add the onions and minced garlic to pot and cook until tender.

Add chipotle en adobe and roasted garlic.

Add the meat and the rest of the ingredients and cook over a slow simmer for 2 hours, continuously skimming excess fat.

Taste and add final seasoning of salt and pepper.

Serve with desired toppings. (I served this over rice.)

Ryan's Famous Turkey

2010-11-25T08:00:00.000-05:00

Whether you choose to follow my 4-year-old's delicious recipe or not, I wish you all a very Happy Thanksgiving full of family, laughter, and delicious food.

Pasta with Tomato Cream Sauce

2010-10-31T08:00:00.002-04:00

Mmm. Cream sauce is delicious. I don't make it much, for obvious reasons, but it's hard to resist once in awhile. It's basic and easy and sure to please your palate. And your belly. But probably not your waistline.

Pasta with Tomato Cream Sauce

from The Pioneer Woman

Ingredients

2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-½ pound Fettuccine

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

Chili Cheese Dog Casserole

2010-10-30T08:00:00.002-04:00

I was beyond excited when I found this recipe in my inbox from Taste of Home. Chili cheese dogs are awesome, and anything I can throw into the oven scores extra bonus points from me.

I was disappointed, though I think this dish still has potential. I think it still needs more cheese, and the cornbread ended up a bit too dry. I'm posting the recipe as is, but stay tuned - I definitely want to try this again with some changes.

Chili Cheese Dog Casserole

from A Taste of Home

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon olive oil
1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces
1 can (15 ounces) chili with beans
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 cup (4 ounces) shredded cheddar cheese, divided

Prepare corn bread batter according to package directions. Spread half the batter into a greased 8-inch square baking dish; set aside.

In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute 3-4 minutes longer or until lightly browned. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. Spoon over prepared corn bread. Spread remaining batter onto hot dog mixture. Sprinkle with remaining cheese.

Bake, uncovered, at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes before serving.

Crockpot American Chop Suey

2010-10-29T08:00:00.000-04:00

Anything is the crockpot is bound to be a winner, and if you create a pasta crockpot meal, well... that's just pure awesome.

It's rare that I make a recipe that calls for dry pasta to go into the crockpot, so I was surprised by the starchy, gummy texture of the elbows. Is that normal? It was a little bit of a turn-off for me, actually, so next time I think I would just cook the pasta separately on the stove.

This makes a TON, so be prepared to eat a lot of leftovers (I mixed some ricotta in for lunch the next day - yum!).

Crockpot American Chop Suey

from A Year of Slow Cooking

1 pound lean ground beef, browned and drained
5 bacon strips, diced
1 large onion, diced
1 (14.5-ounce) can diced tomatoes --- any flavor, or plain
1 can water (empty tomato can)
6 garlic cloves, chopped
1 (26-ounce) jar prepared pasta sauce
1 (16-ounce) package elbow macaroni (I used brown rice pasta)
1 cup shredded cheese (optional)

Use a 6-quart slow cooker. In a large skillet, brown the beef, bacon and onion all together until the meat is no longer pink. Drain well and plop into your slow cooker. Add everything else into the pot except for the pasta and cheese.

Stir to combine. Cover and cook on low for 6 to 8 hours, or high for about 4. Stir in the raw pasta and cook on high for approximately 30 minutes, or until pasta is bite-tender. Serve in a wide-mouthed bowl with a handful of cheese on each serving.

Pumpkin Spice Pancakes

2010-10-28T08:00:00.003-04:00

If you like to read food blogs, you've probably been reading tons of pumpkin recipes. And why not? Pumpkin is a classic fall ingredient, and I love embracing this delicious flavor.

I was looking for something to go along with my morning pumpkin coffee, but was short on time. After reading a few recipes and deciding to rely on Bisquick, I came up with this pumpkin pancake recipe.

This was so good that by the time I finished cooking and was ready to sit down and eat, most of my family had already finished. Little sneaks - they would grab a pancake here and there as I filled the plate and feasted before breakfast was officially served. Even the baby enjoyed chowing down.

They were light and fluffy with just the right amount of pumpkin spice flavor - not too overwhelming but definitely present. Delicious.

Pumpkin Spice Pancakes

a Lauren's Kitchen original

Ingredients

2 cups Bisquick
2 eggs
1 1/4 cups skim milk
3/4 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp pumpkin pie spice

Preheat large skillet over medium heat.

Mix all ingredients together until well-combined.

Spray skillet with cooking spray (I used butter flavored). Using a 1/4 cup measuring cup, drop batter onto skillet. Cook until the edges start firming up a little and you get some bubbles. Flip, and cook for another 2 minutes or so.

Serve warm with desired toppings (syrup, butter, pumpkin butter, etc).

Carmelized Apple and Cheddar Panini

2010-10-27T08:00:00.001-04:00

Apples are another classic fall flavor, and though our apple-picking bounty is gone, I still haven't grown tired of adding Fujis into my cooking.

I absolutely loved this grilled cheese twist, though I can't say the same for my kids. Apparently, "things" don't belong in grilled cheese, and I should have served the apples on the side.

Regardless, I liked this, and think this makes a great lunch.

Carmelized Apple and Cheddar Panini

very slightly tweaked from Beantown Baker

Ingredients

1 Tbsp butter
1 Tbsp brown sugar
1 dash of cinnamon
1 apple (peeled, cored and sliced)
1 cup shredded cheddar
6 slices of good bread
1 Tbsp butter

Preheat panini press. Melt the butter in a non-stick pan.

Add the sugar and cinnamon and cook until bubbly. Add the apples and saute until tender, about 5 minutes.

To assemble sandwiches, divide shredded cheese and apples between 3 slices of bread. Top each with another slice of bread and grill until golden brown on both sides, about 2-4 minutes per side.

Springy Shells

2010-10-26T08:00:00.001-04:00

I think it's obvious from the title that I'm a little late in posting this one! I actually had to do some serious detective work to even remember which recipe this is.

But now my memory has been refreshed, and I can rave about this dinner. I think next time I would add a little more cheese (there can never be too much, right?).

Springy Shells
slightly adapted from The Pioneer Woman, by way of Juliann's Easy Eats

Ingredients

16 ounces, weight Pasta Shells (medium) Or Other Short Pasta
½ pounds Broccoli, Cut Into Small Florets
½ pounds Zucchini (about 1 Medium Zucchini) Diced
½ cups Frozen Peas
3 whole Green Onions Sliced (white & Light Green Parts)
3 cloves Garlic, Minced
4 Tablespoons Butter
2 Tablespoons Olive Oil
20 ounces, weight Ricotta Cheese
1 cup shredded mozzarella
½ teaspoons Salt
2 whole Eggs
1-½ cup Parmesan Cheese
Black Pepper, Freshly Ground
Extra Olive Oil For Drizzling

Preheat oven to 350 degrees.

Cook pasta until extremely al dente—with still quite a bit of bite.

Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Sprinkle in a little salt.

Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, still together then turn off the heat. Set aside.

In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.

Assembly:

Butter a 9×13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then ½ of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan. Top with mozzarella

Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Serve with extra Parmesan, crusty French bread, and chilled white wine. Yummy!

Crockpot Pasta e Fagioli

2010-10-25T08:00:00.003-04:00

As a working mom, there's probably nothing in my kitchen that I value as much as my crockpot. There is really nothing like stumbling home with all my school work, plus my two kids and all of THEIR stuff, to a kitchen that smells fantastic and has dinner waiting for me. And soups are just the epitome of fall cooking!

I think I prefer the stovetop version of pasta e fagioli, but putting it in a crockpot is definitely easier for me right now. And it's still so delicious... I see this soup making many more appearances in my kitchen this fall!

Pasta e Fagioli
adapted very, very slightly from Cooking This and That

Ingredients

1 can Great Northern Beans, drained and rinsed
1 pound ground beef, browned and drained
1 medium onion, chopped
1 stalk celery, chopped
1 quart beef broth
1 (28-ounce) can diced tomatoes
1/2 teaspoon black pepper
1/4 teaspoon marjoram
1/4 teaspoon cayenne pepper
1 teaspoon dried basil
3 cups dried pasta, cooked

Combine all ingredients but pasta in a 4 to 7-quart slow cooker. Cook on Low for 8-10 hours or High for 4-5 hours. At the end of cooking time, add the cooked pasta and serve immediately.

Garnish with grated Parmesan cheese if desired.

Pizza Puffs

2010-10-24T08:00:00.001-04:00

I made these little puffs as a fun dinner (who doesn't love bite size pieces that you can dunk?!), but we didn't have nearly enough. They were so delicious that we couldn't pop them into our mouths fast enough. I'll be doubling next time for sure, or maybe coupling them with another fun appetizer.

This puffs are sure to be a hit the next time you entertain, as well - and the possibilities are endless! Combine your favorite pizza toppings or flavor combinations for a fun twist.

Pizza Puffs
Adapted from Megan's Cooking

Ingredients

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
1/2 cup vegetarian beef crumbles (or just ground meat)
4 ounces mozzarella cheese, shredded (about 1 cup)
1/2 cup pizza sauce
2 Tablespoons sliced green onions

Preheat oven to 375^o. Grease a 24-cup mini muffin pan.

In a large bowl, whisk together the flour and baking powder; stir in the milk and egg.

Stir in the cheese and meat and let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, about 25 minutes.

Microwave the pizza sauce until warmed through. Sprinkle the tops of the puffs with the green onions. Serve the puffs with the pizza sauce for dipping.

Turkey Pesto Paninis

2010-10-23T11:28:00.003-04:00

I love how my panini press can take a plain old boring sandwich and turn it into something elegant and exciting. I've always thought that having sandwiches for dinner was kind of a cop-out; it was always an act of desperation when my "real" dinner backfired.

But now, I plan for paninis often, and I love experimenting. This might be my new favorite - I never really liked pesto, but it totally rocks in this sandwich. And the melty cheese and the crispy roll... Mmmm. Now if only I could get away with bringing this handy appliance into work so I can have the leftovers for lunch...

Turkey Pesto Paninis
Adapted from Annie's Eats

Ingredients

4 sandwich rolls
8 slices of turkey deli meat
8 slices of mozzarella cheese
3 tbsp. pesto
3 tbsp. mayonnaise

Preheat panini press.

In a small bowl, combine the pesto and mayonnaise in a small bowl and mix until blended.

Split the buns and layer each sandwich with 2 slices of turkey and 2 slices of cheese. Spread a thin layer of the pesto mayonnaise on the inner side of the top half of each bun. Replace the top bun over the cheese to assemble the sandwiches.

Grill each panini for about 4-5 minutes, until desired crispiness.

Cheeseburger Pasta

2010-09-26T08:00:00.001-04:00

I love trying new pasta dishes, especially ones that incorporate meat; it makes the dish that much more filling. And throw some cheese in there, and you've got yourself a winner as far as my belly is concerned.

This was so delicious that I immediately regretted not doubling it and having leftovers. And the fact that you don't even have to cook the pasta? Score! Another great dinner from my friend Kelly, and so perfect for those cool autumn nights that NJ seems to be missing right now.

Cheeseburger Pasta

very slightly adapted from Running Mama Cooks

Ingredients

1 lb ground turkey breast
1 onion, diced
2 3/4 cups water
1/3 cup ketchup
1T mustard
2 cups elbow mac, uncooked
4 oz reduced fat velveeta, cubed

Brown meat in a large skillet, drain.

Add water, ketchup, onion, and mix well.

Bring to a boil and add mac. Simmer on med-low heat, covered, for 8-10 minutes (until pasta tender).

Stir in velveeta and cook until melted, stirring occasionally.

Chicken Cheesesteaks

2010-09-25T08:00:00.001-04:00

I'm always looking for different things to make with the leftovers from roasting a chicken, and last week I decided to make chicken cheesesteaks.

These were so fast and easy! They would have been even better on big crusty rolls, but I just threw them on hot dog rolls. I also don't love how the cheese is kind of clumped on top; next time I will probably melt the cheese in with the chicken for a more consistent coating.

Chicken Cheesesteaks

from Lauren's Kitchen

Ingredients

2T olive oil
1 pepper, sliced
1/2-1 onion, sliced
3-4 cups shredded chicken
4oz low-fat Velveeta, cubed
4 crusty rolls

Preheat broiler.

Heat the oil in a large skillet over medium-high heat. Add the peppers and onions and saute until tender. Add the chicken and saute until warm. Add the Velveeta and stir until almost completely melted and incorporated.

Divide the mixture among the rolls and heat under the broil to desired done-ness.

Apple Banana Bread

2010-09-24T08:00:00.001-04:00

We took the kids apple picking last weekend, and I couldn't wait to start baking with our selection! My husband has been asking for an apple pie, and I'll get there, but I needed something easy to do that first night.

I loved this recipe because it gave me a use for some of the bananas in my freezer. It was nice and sweet and made a great breakfast the next morning.

Apple Banana Bread

very slightly adapted from cooks.com

Ingredients

1 c. sugar
1 egg
1 stick butter
3 ripe bananas
1 tsp. baking soda
2 c. flour
1 tsp. vanilla
1 tsp. cinnamon
2 or 3 peeled, chopped apples

Beat sugar, eggs and butter. Slice in bananas. Let mixer do the mashing. Add baking soda, vanilla, cinnamon, and flour. Fold in chopped apples. Fill greased and floured bread pans 2/3 full. Bake at 350 degrees for 1 hour.

Pasta with Pancetta and Leeks

2010-09-23T08:00:00.002-04:00

I've never cooked with pancetta before, and, after my experience trying to buy it, I must assume that most people don't use this either. I had to ask FOUR DIFFERENT EMPLOYEES in my local Stop and Shop where I might find packaged pancetta, and no one had any idea. It was a fellow shopper who eventually pointed me in the right direction.

This confuses me, though, because it was actually very delicious. Though perhaps not the healthiest dinner, this was fast to whip up and was a hit. It's perfect not only for fall, but also for those winter days when you crave something comforting.

Pasta with Pancetta and Leeks

from The Pioneer Woman

Ingredients

12 ounces, weight Pasta, Cooked Al Dente
Reserved Pasta Water, If Needed
3 ounces, weight Chopped Pancetta
3 whole Leeks, Sliced Thin
1 Tablespoon Butter
½ cups Dry White Wine
½ cups Heavy Cream
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese, Shaved

Preparation Instructions

Cook pasta and set aside. Reserve 1/2 cup of pasta water.

Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This’ll give the dish some scrumptious flavor. I add it after the bacon is browned because I don’t want the butter to brown. After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top—delicious!

Asian Turkey Meatballs With Lime Sesame Dipping Sauce

2010-09-22T11:30:00.002-04:00

I love meatballs, and I love trying new ways to make them. This recipe is fast, easy, and healthy - perfect for a quick weeknight meal. The flavor of the meatballs coupled with the dipping sauce is reminiscent of take-out, only much better for your budget and waistline.

Asian Turkey Meatballs With Lime Sesame Dipping Sauce
from Gina's Weight Watcher Recipes
Servings: 4 • Size: 3 meatballs • Calories: 229 • Points: 4.75 pts

1/4 cup panko crumbs
1-1/4 lbs 93% lean ground turkey
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil

Dipping Sauce

4 tbsp low sodium soy sauce
2 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 chopped fresh scallion

Preheat oven to 500°F.

Mix ground turkey, panko, egg, salt, scallions, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.

Serve meatballs with remaining sauce. Chances are you won't use all the dipping sauce.

Steakhouse Potato Salad

2010-08-28T07:00:00.000-04:00

No summer would be complete without a good potato salad, and I was excited to try this one from Kraft. Of course, you're not really limited to their brands - use whatever bacon and stuff you'd like.

This was really good, but not the best I've ever had. I would make it again because I liked the flavor combination, but I would also like to try some more recipes.

Ingredients

3 lb. small red potatoes (about 9), quartered
1/2 cup Water
1/2 cup MIRACLE WHIP Dressing
1/4 cup KRAFT Ranch Dressing
6 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup KRAFT Shredded Cheddar Cheese
4 Green onions, thinly sliced

PLACE potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.

REFRIGERATE 1 hour or until completely cooled.

MIX dressings. Add to potatoes with remaining ingredients; mix lightly.