Homemade Tomato Basil Soup and Three Cheese Grilled Cheese

Homemade Tomato Basil Soup and Three Cheese Grilled Cheese

Well, it's been actual years since I've blogged, due to life being so super crazy, changing jobs, kids' schedules, etc. but while looking at my "Memories" popup thing on Facebook, I came across this recipe I made years ago, before I even started this blog, and thought, "Hey, why not. I mean, It's practically just copying and pasting, right?" 

So here I am. Blogging something. Who'd of thought I'd get back here again. (Certainly not me...)

Anyway, this recipe is comfort food at it's finest. It really takes you back to childhood, only this time, it's a little more flavorful. And even if it's not a loaf of soup from a can and a slice of cheese-product wrapped in cellophane on Wonder Bread, it's still pretty easy.

Soup:
2 Large (28 oz.) cans of crushed tomatoes (fresh are good too, but it's a lot of work skinning and seeding that many tomatoes) 
1 jar pasta sauce (we like Hunt's Four Cheese in the can, actually)
1/2- 1 Whole Onion, diced
5 or so cloves of garlic
Salt and pepper to taste 
3/4 - 1 cup or so fresh basil 
1 box free range/organic chicken (veggie works too, for you vegetarians) stock
 A cup and a half or so of fat free 1/2 and 1/2
1/2 Cup Finely Shredded or Grated Parmesan Cheese, plus more for topping
Ricotta Cheese, if desired


Just saute the onion and garlic in a little olive oil until soft/translucent, then add everything else, and simmer for at least 30 minutes (the longer the better though). This is also good topped with a little dollop of ricotta and some more fresh basil "confetti", along with the Parmesan. 


Sandwiches: 
Smoked Gouda 
Sharp Cheddar 
Havarti 
Sourdough Bread
Butter
*You can use any combo of cheeses you'd like. We just really liked these. 

Lightly butter the outside of two slices sourdough, add desired amount of cheese, and grill until golden brown and the cheese is melted. Repeat for each sandwich you want to make. 

Enjoy!

Super Duper Guest Post From My Husband... Dave's Beef Stew!!

Hi, Megan's husband Dave here.  I don't cook often, but when I do, it's the grill, or soups and stews.  I know, weird..., but I learned soups and stews from my mom during all those Sierra Nevada cold winters while growing up.   This one is one of my favorites because it's so hearty and the family loves it.

WARNING: This is not a quick meal, plan on a minimum of 4 hours of cook time!

It's fall-aparty tender meaty goodness and worth the wait, trust me!  Your house will smell amazing to boot!

Dave's Beef Stew

2 1/2 lbs beef chuck  cut into 1 to 2" cubes (I like to get the short ribs, but stew meat is fine)
Salt and Pepper
2 Tbsp unsalted butter
2 medium onions (or 1 large)
5 cloves garlic crushed
1 Tbsp tomato paste
1/3 cup flour (or enough to cover meat)
8 cups beef broth (2 32oz boxes)
6 sprigs parsley
6 sprigs thyme
2 bay leaves
1 1/4 lbs quartered red potatoes (or smaller potatoes cut in half)
6 medium carrots cut in to 1" pieces
4 celery stalks cut into 1" pieces
28 oz can of San Marzano peeled whole tomatoes quartered
3 Tbsp vegetable oil
1 Tbsp red wine vinegar
Dash Worcestershire Sauce

For this recipe I recommend using a enameled cast iron dutch oven.  It's really perfect for this sort of thing, and nothing beats slow braised beef!

-Preheat oven to 285 degrees.
-Cut the meat into 1" to 2" cubes if they aren't already cut.  Try to be consistent here, I prefer bigger cubes.
-Season beef with salt and pepper.
-Heat vegetable oil in the dutch oven and sear the meat, turning only once (about 4 minutes a side). Don't forget to season the other side once you flip!
-Transfer the meat to a plate, discard used oil. (If there are any meaty bits stuck to the bottom, leave them there, that's flavor, baby!)
-Add butter and onions to dutch oven over medium-high heat and cook until lightly browned (about 5 minutes)
-Add crushed garlic and cook for 1 minute
-Add tomato paste and cook for 1 minute
-Add beef back to dutch oven and sprinkle flour to cover meat.  Cook until lightly toasted (about 5 minutes)
-Add the broth and bring to a simmer.
-Tie parsley, thyme and bay leaves together (or use a spice bag, much easier) and add to the dutch oven.
-Season with 2 tsp of salt and a dash of Worcestershire.
-Transfer to oven for 2 hours at 285.
-Remove from oven, add potatoes, celery, carrots and tomatoes, place back in the oven for 1 hour covered.
-Remove from oven and simmer over the stove top uncovered on medium heat until liquid reduces and vegetables are completely tender, skimming the fat as necessary.
-Remove the herb bundle.
-Add 1 Tbsp red wine vinegar, and salt and pepper to taste.

Enjoy with cheddar drop biscuits and let me know what you think!

-Dave

Beer Cheese and Bratwurst Mac & Cheese

 

Ahhh, you smell that?

Fall.

Autumn in the air.

Apples. Pumpkin flavored everything. Caramel deliciousness.

Also, Oktoberfest!

I think many are surprised to know that it actually happens in September, usually ringing in the crisp, cool, autumn weather. (Unless you live in Southern California like me, and the weather feels like a cruel continuation of the worst Summer EVER! It's STILL 80 degrees INSIDE my house as I type this! But hey, any excuse for good beer and sausage, yes?)

Here in the North County part of San Diego, we have lots of amazing restaurants, and one of our favorites a town over from us in San Marcos is Sublime Ale House, which specializes in gourmet mac & cheese and grilled cheese sandwiches. They also have a FABULOUS beer cheese soup, which is where I found inspiration for this recipe.

This right here might be the ultimate comfort food. It's rich and creamy and delicious, and has quickly become my husband Dave's favorite meal.

This weekend his best friend from his military days, Chris, came to visit for a "guy's weekend". They been playing Diablo 3 on their computers (sitting side by side, just like an episode of The Big Bang Theory.), visiting Golden Coast Mead (which alone is worth the trip down from Oregon! Boozy goodness made from honey, supporting wonderful bees in all their glory? Yes, please!), and doing other guy things. Whatever those things might be. Mostly eating, gaming, and drinking though.

Weeks before Chris even got here, Dave put in his request for this Beer Cheese Mac & Cheese. He's a big fan of my other made-from-scratch mac & cheese, but the first time I made this one, it not only replaced the original, but he now considers it his favorite thing I make.

Now, I don't make this very often. Because even though it's heaven-in-your-mouth delicious, it's super NOT healthy. And also, because it's more work than I like to do for a regular weeknight meal. So I save it for special occasions like birthdays and when friends or family are visiting.

And for Oktoberfest weekend of course!!

Beer Cheese and Bratwurst Mac & Cheese

1 package (5 links) Bratwurst, cooked and diced.
1 Stick of Butter
Around 3-4 Tbsp. All Purpose Flour (I don't measure, but it needs to be enough that it forms a glue-like consistency when added to the butter.)
2 tsp. or so Garlic Salt
Pepper to taste
1 12 oz. bottle of lighter beer, such as Budweiser (Darker beers are delicious to drink while making this, but can overpower everything else if used in the recipe. Stick to the cheap-ish stuff. )
1 8 Oz. Package of Cream Cheese, cut into chunks
1 1/2 C. Fat Free Half and Half (you can use regular, but the fat free is just as good, and saves a few calories.)
1 Lb. PLUS 1 C. Extra Sharp Cheddar Cheese, hand shredded (pre-shredded leaves this a totally different, weird consistency because of the non-clumping stuff "they" add to it.)
1 Lb. Small Shell or Elbow Pasta, cooked until all the way done (not al dente) and drained.
More salt and pepper, if needed.
.

Preheat oven to 425.

Cook and dice the bratwurst. Set aside in a bowl lined with paper towels, to drain.

In a large skillet melt the butter, then add the AP flour and cook until well combined, and the consistency of runny-ish glue. Stir in garlic salt and pepper.

Whisk in the bottle of beer. Keep stirring until well combined, and hot.

Whisk in the cream cheese, until melted and combined.

Whisk in the half and half.

When the mixture starts to thicken a bit, start adding the shredded cheese, small handfuls at a time, until combined well, and the cheese isn't stringy anymore, but a thick sauce.

(Now you could stop here, and you'll have the absolute best beer cheese dip for soft preztels or those amazing pretzel rolls from Costco. Perfect for those who like to watch sports in groups, which I don't. Or for movie nights or TV show marathons with a group of friends, which I do happen to love!)

Add the diced bratwurst, then combine with pasta. Taste test and any more salt and pepper, only if needed.

Pour into a 9x13 baking dish, top with 1 cup shredded cheddar cheese.

Bake at 425 for 20 minutes, or until bubbly and golden.

Serve with some healthy veggies or a salad to counteract all that cheesiness.

Enjoy!

 

 

 

 

Green Chile Cheese Rice

 

It's a very rare thing when we don't travel to various members of the family for a holiday. We almost always go to my Aunt and Uncle's in Ojai, Ca. for every holiday, and now that my parents are pretty much moved in and living at their new place up there in Ojai (The very first house my grandparents bought when they were first married, about 3 hours from us), we'll be going there to stay with them for many holidays from now on as well.

Today was one of those rare occasions when we were actually home for Easter. It's always a weird thing not being in a house full of cousins and cousin's cousins, and not helping out where we can with cooking, and cleanup.

Instead I did most of the cooking (which I don't mind at all).

My parents did come down from their new-to-them home for the week to visit, and work on their house down here to get ready to sell, and I tried to keep the menu (if you can call it that) as much like our usual Easter dinner at my Aunt and Uncle's as possible.

One dish that we always have had at EVERY major holiday gathering, for as long as I can remember, is what we simply call Chile Cheese Rice. And it's pretty much exactly that.

Simple, easy and delicious, this was one of my Grandpa George's favorite dishes, which was passed on from his cousin's wife, and is why we've carried on the tradition of having it for Christmas and Easter, and even some birthdays, for many years, and I'm sure many years to come.

And, as for the clean up part of today.... well... maybe the dish fairy will visit in the middle of the night? Or maybe the Easter Bunny will take pity on our poor kitchen, and come back?

Or, maybe, just maybe, I can convince my husband to do a few dishes??

Though really, the first two ideas are more likely to happen than my husband doing dishes...

Chile Cheese Rice

16 Oz. Sour Cream (I sometimes add a little more, just because I feel like it)
2  4 Oz. Cans Fire Roasted Mild Green Chiles
Salt and Pepper
4 Cups Cooked Rice (white or brown work fine)
3-4 Cups Shredded Cheddar Cheese (Cheddar/Jack works fine too)

Preheat oven to 350.

Combine the sour cream and green chiles, and a little salt and pepper in a small-ish mixing bowl.

In a large covered casserole dish, layer 1/3 of the rice, 1/3 of the sour cream-chile mixture, then 1/3 of the cheese. Repeat with each layer two more times, making sure the cheese layer is last on top.

Bake covered for 20-25 minutes. Then uncover and bake another 10 minutes or so, until the cheese is bubbly, and maybe even starts to brown around the edges.

This serves at least 8-10 people. And it's great for potlucks as well.

It's that easy, and so yummy.

Gnocchi with Bacon, Tomatoes, and Kale

Don't mind my crappy counter tops...

I've been so busy with nurturing my newest geek-mom blog, I've hardly been here to post. It's been months! I'm so sorry for the neglect!

So, I'm not sure how many of you out there subscribe to the Food Network Magazine, but in our house, it's one of our favorites! We love the way the recipes are laid out and easy to find, not to mention actually do-able, unlike other cooking magazines (I'm lookin' at you Bon Appetit!).

This recipe is one I got from the most recent issue of Food Network Magazine, only I added to it, and put my own spin on things, like I usually do with recipes.

Of course, my four year old hardly tried it, since it didn't look like pizza or a hamburger.

My eight year old, however, really liked it, even though it had the dreaded "green stuff".... Kale!! She ate it all. Even though she's still complaining that I made her eat kale. Two. Hours. Later.

This recipe seems fancy, so you could serve it at a dinner party, but it's also easy enough to throw together, and would even be great for potlucks.

It's hearty, somewhat quick/easy, and pretty cheap (about $3/serving).

And gnocchi (pronounced nyo-key) is fun to say.

 

 

Gnocchi with Bacon, Tomatoes, and Kale

 

3-4 Tbsp. Olive Oil

3 Strips Thick Cut Bacon, cut into 1/8-1/4 inch bits

1/2 Onion, diced

3/4 Bag Pre-Washed, Pre-Cut Kale (I get mine at Trader Joe's, but Costco sells it too. Or about 4-5 cups hand chopped kale)

2 Packages Potato Gnocchi

2 Cup. Cherry Tomatoes, cut in half (Plus a drizzle of Olive Oil for roasting)

3/4 cup Fresh Grated Parmesan-Romano Cheese

1/3 Cup Fat Free Half and Half

Salt and Pepper

 

Preheat your oven to 425. Toss your cherry tomatoes with a drizzle of olive oil, and sprinkle with salt and fresh pepper. Roast for about 10-12 minutes, until tomatoes are soft and starting to brown on the edges. Remove from oven and set aside. (You don't have to roast the tomatoes if you don't have time, or just don't feel like it. It just adds to the flavor of the dish when they're roasted. If you choose not to, just add the halved tomatoes right before the gnocchi to make sure they cook through.)

 

At the same time the tomatoes are cooking, bring a large stockpot of salted water to a boil, like you would for noodles. When it comes to a boil, add the gnocchi. When they float to the surface, cook them for another 4-5 minutes. The package will have different directions, but they never come out done enough for us, so I always cook them a tad longer. but if you like 'em firmer, cook according to the directions.

 

While those things are going (there's a bit of multi-tasking going on here, I know... but I believe in you!), you can heat the olive oil in a large skillet, and add the bacon. Cook the bacon until it is well browned and crispy.

 

Add the onions and cook then until they're tender and translucent.

 

Add the chopped kale, and sprinkle with salt and pepper. Cook until the kale is completely wilted and soft.

 

Stir in the roasted cherry tomatoes.

 

The gnocchi should be done now. Carefully scoop it out of the pot with a spider (The cooking tool. Not the arachnid.) or a slotted spoon. Add about 3/4 cup of the gnocchi water (this sounds odd, but trust me. It makes for a great sauce base.).

 

Stir it together.

 

Add the Parmesan-Romano cheese and the half and half, and more salt and pepper if needed. Heat until thickened, about 3-4 minutes more.

 

Serve with more Parmesan-Romano, and maybe even a little crushed red pepper flake if you want to spice it up, sprinkled on top.

 

This makes about 6 hearty servings.

 

Enjoy.



Baked French Toast Casserole

Baked French Toast. French Toast Casserole. Bread Pudding for Breakfast. 

Call it what you will, but this stuff is Delicious.

And so easy!

And a great way to use up that loaf of bread you bought to have with dinner the other night, and totally forgot about. Or is that just me?? (I do that ALL the time!)

This one is also super versatile. Most of the time I just throw stuff in if I want to change it up. It's good with chopped apples, cranberries, pecans... raisins if you're into that kind of grossness... The possibilities are endless.

Any way I make it, it's one of my go-to dishes for brunch, either at home, or if I need to bring something to share with a group, since it transports so easily too.

Almost two years ago, I even posted a slightly different chocolate orange version of this baked french toast dish, but never put just a basic version up, so here it is...


Baked French Toast Casserole

1 Loaf Crusty French Bread (I used a 4-day-old sourdough baguette, and it was amazing!), cut into  1-2 inch cubes.

8 Eggs

2 Cups Milk

1/2 Tbsp. Vanilla Extract

2 tsp. Cinnamon

1 Cup Brown Sugar

1/3 Cup Applesauce


Preheat the oven to 350.

After cutting he bread into cubes, put them into a large mixing bowl. Set aside.

Whisk together eggs, milk, vanilla, cinnamon, brown sugar and applesauce until well combined.
Pour over the bread, and mix well. Let sit for 15 minutes or so, stirring every 5 minutes or so, to evenly soak up the egg/milk mixture.
Pour into a greased 9x13 baking dish, and cover with foil. Bake for 40 minutes. Uncover and bake for another 10 minutes.

Serve with maple syrup, and powdered sugar as a garnish, if you' like, though it is sweet enough to eat without adding extra sugar.

It also makes a great dessert, served with ice cream and caramel or butterscotch sauce.

Enjoy!

 

 

Harvest Dump Cake

Harvest Dump Cake

 

 

 

Dump cake.

That's, like, the worst name for a dessert ever.

 

Or maybe I should just get out of the 3rd grade frame of mind. I blame my almost-8-year-old daughter... whom I love and adore, and thinks the word "duty" is hilarious.

 

But really, for this kind of dessert, that's pretty much all you have to do. Dump it all in a pan, without even having to stir, and bake away.

 

This particular cake combines two of the best Fall flavors: Apples and Pumpkin. It's Autumn on a plate! And is especially yummy served warm, with vanilla ice cream.

 

Now if only this So. Cal. weather would get the hint that it's Fall and cool down so I could wear sweaters and boots already...

 

 

Harvest Dump Cake

1 box (15 oz) Spice Cake Mix

1 can  (21 oz)Apple Pie Filling

1 can (15 oz) Pumpkin Pie Filling (Not Puree)

3 Tbsp. Brown Sugar

Pinch of Salt

1 envelope Spiced Apple Cider Drink Mix (optional)

1 1/2 sticks Butter, melted

 

Preheat oven to 350, and grease or butter a 9x13 pan.

 

Combine apple pie filling, pumpkin pie filling, brown sugar, and salt.

 

Spread evenly in greased pan. Sprinkle package of apple cider mix over the apple/pumpkin filling.

 

Top evenly with the dry spice cake mix.

 

Pour the melted butter evenly over the cake mix. (There will be some dry spots. Don't stir it though!)

 

Bake for 45-60 minutes, until the top is golden and the sides are bubbly.

 

Golden top...

 

Bubbly sides...

 

 

Serve warm, with vanilla ice cream.

 

 

And PS you should really smell my house right now. AMAZING!

 

 

Bananananana Bread Pancakes

 

 

There is something really comforting about fresh, homemade-from-scratch banana bread, especially when it's hot out of the oven.

 

And it's perfectly alright to eat it for breakfast. Just ask Bill Cosby's #1 Fan, AKA my mom, who is a firm believer in cake, of any kind, for breakfast.

 

 

 

 

But for those of you who are not firm believers in Bill Cosby's Cake For Breakfast Belief (It's a thing. Really. My mom said so.), these pancakes are a pretty close second to actual cake-for-breakfast, and they're pretty easy too.

 

 

 

Banana Bread Pancakes

 

2 cups Bisquick Mix

 

2 tsp. Baking Powder

 

3 Tbsp. Brown Sugar

 

3 large, very ripe bananas, pureed (or mashed really, super well)

 

2 Tbsp. Oil

 

2 Eggs

 

1 tsp. Vanilla Extract

 

About 1 tsp. Cinnamon (more or less if it's your thing...)

 

1 cup Milk

 

Heat a non-sick griddle over medium heat while preparing the batter.

 

Combine all ingredients in a medium mixing bowl, and whisk until everything is well incorporated.

 

Make sure your griddle is hot enough by flicking a couple drops of water on it. If it sizzles and evaporates right away, it's ready. If not, just wait a few more minutes. DO NOT put your batter on a griddle that's not hot enough, you'll be left with no pancakes and a big mess.

 

Using a 1/3 cup measuring cup, pour out the batter onto the hot griddle. When the pancakes bubble on the top an the bubbles don't fill back in, and the sides don't look as "wet", flip those babies. Repeat until all batter is used up.

 

Makes up to 18 pancakes, which will last in your fridge for a few days after you make them... perfect for those school/work mornings that you want hot breakfast but don't have time!

 

I like these topped with a little butter and maple syrup (I'm a purist, what can I say?!)

 

BUT for a real kick, try them "Elvis Style", topped with warmed peanut butter and crumbled, fresh cooked bacon.

 

 

 

 

 

 

 

That Pumpkin Time of Year...

It's that time of year...

Pumpkin everything !

I'm not complaining at all. I LOVE me some pumpkin stuff, and look forward to this time of year when it's socially acceptable to make everything I eat with this favorite orange squash. A couple years ago I even tried it in a Penne Pasta dish. YUM!

But sometimes it's hard to find a really good recipe for pumpkin bread or muffins, because, lets face it, these recipes are about a dime a dozen right now, and you never know which are tried and true. It can be overwhelming, to say the least.

This recipe is one I came up with a couple years ago and have made many times. It works as both bread and muffins. I am also including the variations I've used, in case you want something a little different (or you're like me, you didn't have everything for the original recipe so I made this one to satisfy my pumpkin bread craving!)

This makes 2 dozen regular sized muffins, 4-5 mini loaves (depending on how big you want 'em), or 2 regular loaves.

I don't like chunks of fruit and stuff in mine usually, but you can definitely add cranberries, raisins, white or regular semi-sweet chocolate chips, and/or whatever nuts or seeds you want.

Pumpkin Spice Bread

3 cups Self Rising Flour (Or 3 cups All Purpose Flour + 1 1/2 tsp. Baking Powder)

1 tsp. Salt

1 tsp. Baking Powder

1 tsp. Baking Soda

1 Tbsp. Ground Cinnamon

1/2 tsp. Ground Cloves (Variation: 1 tsp Ground Allspice)

1/2 tsp. Ground Nutmeg (Variation: 1 Tbsp. Fresh Grated Ginger, but add it to the wet ingredients)

1 Stick of Butter, Softened

1 can Pumpkin Puree (NOT the pie mix!)

1 can Sweetened Condensed Milk (Variation: 1/3 cup Pure Maple Syrup + 1/3 cup Milk)

1/2 cup Oil

4 Eggs

3/4 cup sugar

1 cup Packed Brown Sugar

1 1/2 tsp. Vanilla Extract

Optional* 1/2-1 cup craisins, raisins, chocolate/white chocolate chips, nuts, etc... whatever combination you want, if you're into chunks of stuff in your bread...

Preheat oven to 350 and grease the loaf pans or muffin tins.

In a medium mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon, cloves or allspice, and nutmeg.
With an electric mixer, combine butter, pumpkin, sweetened condensed milk (or maple syrup+milk), oil, eggs, sugar, brown sugar, and vanilla. (Also fresh ginger, if you're using it.) Beat until well combined.
Slowly add the flour mixture, until combined, scraping down the sides of your bowl as needed.
Beat on medium-high speed for another minute or so.

Pour into your loaf pans/muffin tins.

For 2 dozen muffins, bake 22-25 minutes, until a toothpick in the middle comes out clean.
For 4 mini loaf pans, bake 47-53 minutes, until a toothpick in the middle comes out clean.
For 2 regular sized loaf pans, bake 55-65 minutes, until a toothpick in the middle comes out clean.

Coconut Red Curry Chicken and Bean Thread Noodles

Coconut Red Curry Chicken and Bean Thread Noodles

 

Ok, so this coconut-Thai-red-curry-chicken-noodle-dish started out as my version of this soup that I came across thanks to Pinterest.

 

Only, as a mom, I had other things to do at the same time as dinner (like check Facebook and Instagram, yo!), and therefore I let it cook a little longer than I maybe should have and the noodles soaked up most of the broth.

 

BUT...

... It was a great mistake, because this ended up a super yummy, saucy, Thai-ish noodley dish instead!

 

I even went back for seconds. And almost thirds, but I refrained, since Imma be havin' it for lunch tomorrow too.

 

 Boo. Ya.

 

(PS This would be super easy to make vegan/vegetarian, and is also gluten free!)

 

Most of the ingredients...

 

Coconut Red Curry Chicken and Bean Thread Noodles

 

3-4 Tbsp. Thai Red Curry Paste (more or less depending on your preference)

 

2 14 oz cans Light Coconut Milk

 

1 26 oz box (or a little over 3 cups) Chicken Stock

 

1 overflowing tsp. Fish Sauce

 

Juice of 1 Lime

 

1 Tbsp Light Soy Sauce

 

1 Red Bell Pepper, cut into bite size chunks

 

1 cup Frozen Peas

 

1 cup Snow Peas, cut in to bite size pieces

 

1 package Bean Thread Noodles (3pack tray... in the Asian section of the grocery store)

 

2 cups Cooked Shredded Chicken (Thank you Costco, for your rotisserie goodness!)

 

1/4 tsp. White Pepper

 

Fresh Grated Ginger (Probably about 2 tsp... like usual I didn't measure, but it was about an inch of the root)

 

1/2 cup Fresh Cilantro, chopped, plus more for garnish

 

Sriracha Hotness for garnish, if desired

 

 

In a large pot over medium heat, whisk together the red curry paste and about 1/2 cup of the coconut milk.

 

Once combined, add the rest of the coconut milk, chicken stock, fish sauce, soy sauce, and lime.

 

When it's getting hot, add the red peppers, frozen and snow peas, ginger, and cilantro.

 

Bring to a boil.

 

Add the noodles and shredded chicken, and cook until the noodles are soft and see-through, and until the desired consistency is reached.

 

Dish it up and garnish with more chopped cilantro and as much sriracha as you like.

In its soup form...

 

Mmm...  fresh cilantro!

 

 

Saucy noodle form...

Enjoy!

'Cause Who Doesn't Like Their Veggies Hidden In Cheese?!

This one's an new twist on the classic Spinach Artichoke Dip, and who doesn't love that stuff?!

I'm totally that mom who sneaks vegetables into my kids (and husband's) food, usually without any of them knowing, and this is no exception. It's spinach, artichokes, zucchini and mushrooms (and sometimes kale and tomatoes!) hidden in gooey, yummers cheese.

I usually make mine is a 9x13 baking dish, but you could easily put it into a couple of bread bowls (or make individual ones with pretzel rolls.... gasp!!)

Leftovers are also fantastic as a spread for a turkey BLT sandwich, or on baked potatoes!

Oh man, now I'm hungry!

Hot Veggie Dip

1 Small Onion, diced small

4 Cloves Garlic, pressed

3 Tbsp. Butter

1 tsp. each Salt and Pepper (more or less to taste)

1 Medium-Large Zucchini, diced

1 8oz. pkg. Mushrooms, diced

1 10oz. pkg. Frozen Spinach, defrosted and WELL drained ( when it's defrosted, I put it all in a tea
towel, and squeeze it to death)

1 Can Artichoke Hearts in Water, well drained and chopped

1-2 cups Fat Free Half and Half

1-2 pkgs. Cream Cheese

2 cups Shredded Jack Cheese

1 cup Parmesan cheese, divided

1 Roma Tomato, diced small

In a large pot/Dutch oven, saute the onions with the salt and pepper. When they are soft and translucent and on the verge of caramelizing, add the garlic, zucchini, and mushrooms. After these veggies are tender and the water has cooked out of them and reduced, add the drained spinach, artichokes, half and half, cream cheese, jack cheese, and 2/3 cup of the Parmesan cheese. Stir until melted and well combined. Spread evenly in a 9x13 baking dish, and top with remaining 1/3 cup Parmesan cheese.

Bake at 400 for 30 minutes, or until top is melted and browned a bit.

Top with the diced tomato.

Serve with french bread or pita chips.

Enjoy!

Chocolate Chip Brownies with Peanut Butter Chocolate Frosting... Because "Shark Week"

 

Sometimes the only cure for certain... monthly ailments... is chocolate overload.

 

And oh boy, do these super easy brownies do it for me!

 

I use the $.98 family size box of Market Pantry brownie mix from Target. These are seriously THE BEST brownies from a mix. And for less than a buck, you can't beat 'em!

 

Add chocolate chips, chocolate frosting, and peanut butter, and you're in business!

 

I don't know what else to say about these, other than they're easy and delicious, and will bring world peace.

Well, at least they're the first two things...

 

 

Chocolate Chip Brownies with Peanut Butter Chocolate Frosting

 

1 family size (9x13) box brownie mix.

 

1/2 cup oil

 

1/4 water

 

2 eggs

 

3/4 cup chocolate chips

 

1 can Betty Crocker Rich and Creamy chocolate frosting

 

1/2-3/4 cup creamy peanut butter (you can use chunky if you want...)

 

Preheat oven to 350.

 

Combine brownie mix, oil, water, eggs, and chocolate chips until well incorporated, but don't over mix.

Bake for 24-26 minutes.

 

While those are baking, remove the foil cover from the can of frosting. Pop it in the microwave for about 45 seconds, stirring every 15 seconds or so. When it's a nice, warm, melted consistency, add the peanut butter right into the can, and stir until combined.

It should be melted enough to just pour out, so when the brownies are done and still hot, pour it over the top, and spread it around evenly. Pop it back in the oven for another 5-7 minutes, until the top is set.

Remove, and let cool at least 15-20 (if you can... so you don't burn your mouth!)

 

Enjoy!

 

 

 

 

 

 



 

 

 

Quinoa For One, Please!

 

As a stay at home mom, sometimes hot dogs or peanut butter and jelly just don't cut it at lunch time!

And since I'm trying to eat healthier AND save money, eating out isn't really an option...

So, this was a pretty quick and easy meal to throw together! And it's a good source of protein**, veggies, and fiber.

And it's delicious!

Avocado Tomato Quinoa for One

1/4 cup Quinoa, rinsed well
1/2 cup Water
A Sprinkle of Garlic Salt
1/2 tsp. Onion Flakes
1 Small Roma Tomato, diced
1/4 Avocado, cut into chunks
3 Tbsp. Shredded Mozzarella Cheese
1 Tbsp. Grated Parmesan or Romano
Fresh Ground Pepper
Drizzle of Balsamic Vinegar

In a small saucepan, combine the rinsed quinoa, water, garlic salt, and onion flake. Bring to a boil. Reduce heat to low, and let simmer for 10-15 minutes, or until the quinoa is translucent and soft, and the water is absorbed.

Stir in diced tomatoes. Transfer to your bowl or plate of choice. Add the cheeses and avocado, and top with fresh ground pepper and a drizzle of balsamic vinegar.

Ta-da!! It's that easy...

**Quinoa is the only plant-based complete protein, or so I've heard...

(Note: Quinoa is much like rice... always use 1 part quinoa to 2 parts liquid ratio. And always make sure it's rinsed well first. I don't know why. That's just part of the "quinoa cooking rules".)

Overnight Oatmeal!

Mornings always come too soon in our house. Especially during the school year.

I always make sure my kids eat, but I don't always eat myself, and therefore become grumpy and easily irritated.

I'm like a walking Snickers commercial when I don't eat a good breakfast.

This make-ahead oatmeal is yummy and filling, and with the added fruit and yogurt, it's pretty darn healthy too! And it's ready pretty much as soon as you get up!

I like it cold, but it would be good heated as well. And really, the toppings are endless...
Peanut (or Sun, or almond, or cashew... or COOKIE) butter and jelly, Nutella, dried fruit, fresh fruit, chocolate chips, nuts, wheat germ or ground flax seed... do with it as you please!

Overnight Refrigerator Oatmeal

3/4 C. Old Fashioned Oats (not quick oats... they'll get too mushy)

1 Tbsp Agave Syrup (or Real Maple Syrup, or 2 Tbsp. Brown Sugar... or no sweetener if you aren't a fan of sweets. Whatevs.)

3/4 C. Milk (I use nonfat, but sub any kind you use, or water even, but milk makes it more rich and creamy)

A Sprinkle of Cinnamon (Optional)

After the oatmeal is ready...
1/2 C. Yogurt of your choice (optional)
Toppings of your choice. I used fresh mango, raspberries and blackberries.


In a container with a lid, combine the oats and the agave. Pour the milk over it so the oats are covered. Cover with the lid, and put in the fridge.

Go to bed. Sleep.

Get up.

In the morning, take it out.

(*If you want it hot, heat it now, before you put toppings on it. You know your microwave better than I do, so you can decide how long you need to heat it, but my guess is about a minute.)

Top with the yogurt, and whatever other toppings you like.

Eat.

Enjoy.

Yum.

Ain't Yo Mamma's Meatloaf... Cake?!

April Fools Day. A day for being a trickster. Really, that seem like every day in our house! And no, this post isn't a joke, though it's probably been close to a year since my last post!

My kids were super excited when I told them we were having cake for dinner... little did they know it was meatloaf (full of veggies no less!) and mashed potatoes!

My 7 year old daughter thought it was hilarious!
My 3 year old son was not very happy with me!
Muahahaha!!

This meatloaf recipe is one I get asked for ALL THE TIME! It's made people who claim to hate meatloaf into believers again. And goes great with mac & cheese, as well as the classic mashed potatoes.

And if my kids (and hubby) have no idea the dreaded veggies are all up in this, then I'm guessing yours won't either...

Meatloaf

2 lbs ground beef, pork or turkey (or combine 2 different kinds, or all 3... whatever...)
1 smallish zucchini -super diced in a food processor
a handful of baby carrots- super diced in a food processor
1/2 of a yellow onion- super diced in a food processor
About a 1/2 cup of seasoned breadcrumbs
2 eggs
A couple teaspoons Worcestershire sauce
1/4-1/2 cup ketchup
A few Tablespoons A-1 sauce
A couple teaspoons 21 Seasoning Salute from Trader Joe's
A generous sprinkle of Garlic powder
Salt & Pepper

Combine it all (I use my hands, that way it doesn't get tough...)
Form it into a loaf in a baking dish, bake for an hour to an hour and 15 minutes at 375.

If you're making it into cake form, like what is shown in the pictures, spread the meat mixture evenly into two 9in cake pans, bake at 375 for an hour, let "rest" for about 10 minutes before transferring the first meatloaf cake-patty to a cake stand. Evenly spread mashed potatoes over it, enough so that it's about an inch thick. Add the second meatloaf cake-patty, and put the rest of the potatoes on top, and spread evenly around, covering all the way down the sides. Top with diced steamed carrots for decoration.

 

 

 

Potato Corn Chowdah!

It's been ridiculously hot here in SoCal for the past few weeks, so when it finally cooled down a couple weekends ago (you know, to about 70 degrees instead of 90+...) it was soup time!

Even though the weather was back up in the 90's the next day, this soup was still great as leftovers. And it's low-ish in fat, so there ya go.

Now bring on the Fall weather so I can make it again! And also so I can wear sweaters without dying!

Potato Corn Chowder

4 Strips Thick Cut Bacon, cut into 1/8 in. pieces
3/4 C. Diced Onion*
3/4 C. Diced Carrot*
3/4 C. Diced Celery*
6-8 Potatoes, peeled and diced small
4 Ears of Fresh White Corn, cut off the cob** (or a bag of frozen white corn if you can't get fresh)
1 32 oz. Box All Natural Chicken Stock
1 tsp. Salt (more to taste)
1 tsp. Old Bay seasoning
Pepper to Taste
2 C. Fat Free Half and Half
1/4 C. Corn Starch and 1/4 C. water mixed
Shredded Cheddar-Jack Cheese for topping


*Trader Joe's sells tubs of  Mirepoix (aka already diced onions, carrots, and celery) in their refrigerated produce section... it's a real time saver! Go get some for all your soup needs! ;)
** I use my trusty Kernel Cutter from Pampered Chef... it's fabulous!!

In a large pot or Dutch oven, cook the bacon until crisp.

Remove the cooked bacon, but leave at least 2 Tbsp of the drippings. Add the onions, carrots and celery to the drippings, and cook until tender.

Add diced potatoes, corn, salt, Old Bay, pepper, and chicken stock. Cook until the potatoes are soft.

Add the Fat Free Half and Half.

Bring to a boil, then add the cornstarch and water mixture, and bring it back to a boil to thicken the chowder. (You can make more of this mixture if you want it even thicker.)

Top with shredded cheddar and the cooked bacon.

Makes 4-6 servings, depending on the size of your bowl...

Oh, you know, just winning a cupcake bake-off...

Holy mackerel people... has it really been almost three months since my last post! Seriously, where did the time (and our whole summer) go?!

Well, since I'm so behind and all, let's backtrack to one thing that happened right before summer even started...

I won first place in a cupcake baking contest!!

I know, crazy, huh?! Who would have thought that this girl, who really doesn't bake, could pull something like that off? Especially when the other two bakers I was baking against made a creme brule flavor and a "Summer's Passion" citrus tea-strawberry lemonade flavor? (I didn't get to try the creme brule, but the Summer's Passion was delicious!)

It all started out as a bunch of my Facebook friends convincing me to submit a cupcake recipe to Little Cake Cupcake Kitchen's (our local cupcake shop) recipe contest, since they know how much I love this place, and they know I like to cook (which is nothing like liking to bake, which I don't as much, but I did it for them). Little Cakes is fabulous, and just to prove it, they went onto Food Network's Cupcake Wars and WON THE WHOLE DARN THING!!

So this cupcakery decided to host their own version of Cupcake Wars, where they asked anyone who wanted to enter to send in their recipe. If your recipe was chosen, you got to move onto phase two.

For phase two, they chose the top 25 best sounding cupcake recipes from all the submissions, and those who's recipes were chosen had to bring in a sample of their cupcakes for a taste test. I had actually submitted 2 recipes (the second was an Italian Lemonade) and they wanted to try both... so I actually had to bake, which is not something I do very often. I can do it, I just don't... basically because I'm lazy.

So out of the 25 samples they "had" to to taste test, my little submission was one of the top three, which meant I went on to phase three: An actual LIVE bake-off!

So I gathered up all my stuff, and my trusty baking sidekick Courtney (aka my cousin... we were allowed to have one person to help us bake.) and we went to the Vista Strawberry Festival, where Little Cakes had a kitchen area all set up for us to bake our cupcakes in front of a bunch of people, outside, in the middle of a street.

Other than the convection ovens not cooking quite the same as regular ovens, and the wind that liked to swoop in and blow our cupcake liners all over the place, it wasn't so bad. Much better than I thought actually.

And so we baked. Then we walked around and ate really delicious, really bad-for-you street fair food, until the final baker (I baked second) was finished, and they deliberated for a bit, and then it was time for the results.
I was totally expecting to come in second or third, just because my cupcake was so simple, so I was completely shocked when they announced the other two as the second and third placers. Totally. Shocked. I still don't know how it happened.

So my cupcake is now the new flavor at Little Cakes, and I also got a $100 gift card to the shop, as well as a Little Cakes t-shirt for Courtney and one for  myself.

And you get the recipe, since they didn't say I couldn't share it. And if they don't want me to share it, I suppose I'll have to remove this post, which would totally suck, since it took me like an hour to write it in between my kids fighting over a pillow.

Rosemary Olive Oil Cupcakes

3 cups Flour
2 tsp. Baking Powder
½ tsp. Baking Soda
¼ tsp. Salt
1 cup Olive Oil
½ cups Butter
4 Eggs
2 cups Sugar
1 cup Milk
½ cup Sour Cream
2 tsp. Vanilla Extract
1 ½ Tbsp. very finely chopped Fresh Rosemary


Whipped Cream Cheese Frosting

16 oz. Cream Cheese
1 cup Powdered Sugar
1 tsp. Vanilla Extract
Pinch of Salt
1 cup Heavy Whipping Cream, plus ¼ cup powdered sugar, whipped into peaks

Preheat oven to 350.

Sift flour, baking powder, baking soda, and salt into a medium mixing bowl and set aside.

Beat the butter, sugar, eggs, milk, sour cream, vanilla and rosemary until well combined. Slowly add the flour mixture until it is all well incorporated, and beat on medium speed for another couple of minutes or so.

Line a muffin tin with cupcake papers, and fill them about ¾ of the way full.

Bake for 20-25 minutes, or until the tops are slightly golden and a toothpick inserted into the middle of the cupcake comes out clean. Let cool completely.

For the frosting, whip the cream cheese with the powdered sugar, vanilla and salt. Slowly add the whipped cream until combined.

Frost the cupcakes as desired.