Kale Chips

Honest and truly, I never pictured myself even putting a bundle of leafy kale in my grocery cart.  Yes, I know... I too have heard of all it's miraculous nutritional healing powers, but what the heck do you do with the stuff?  It is simply not edible!  (I've tried it in green smoothies and it is what I call a disaster! I can't even pretend it is palatable.  Good for you if you think otherwise.)  I am just not the torture-your-taste-buds-to-go-green type... although I have lots of friends who are, and I will certainly cheer you on.

I am probably a bit more like the lady at the end of this {hilarious} clip. (I love Studio C.)

That being said (and watched), I like being healthy and when "healthy" and "practical" meet up... that is where I stand.  Here is a lovely sample of that marriage.  I had a friend, Becky, tell me how she makes kale chips from the kale she grew in her garden.  She said her kids eat it like popcorn or Doritos.  She often serves it as a snack during movies.  I smiled, nodded, and agreed that that was pretty awesome... however, in the back of my head I was guilty of laughing and saying to myself, "RIIIIGHT. Of course they do."  Then she gave me a sample.  I was shocked... literally eating my words.  EUREKA!  There IS a way to make kale taste good! (And it is incredibly easy!!!) 

Even my 4 year old anti-anything-green boy will eat these.  He proudly announced when dad got home from work that, 

"Er made chips a'day.  Er made them with leabs.  Like in the trees."

And that's just what we did.

Kale Chips

Fresh kale (about 4 stalks)

Olive Oil

Kosher Salt (or regular)

Lemon juice

*You could also add other seasoning if you feel brave. i.e. garlic or onion powder, Parmesan, season salt, etc.)

Rinse kale.  Peel the kale away from the stems. (This is a great job for little kiddos.)  Pieces can be small or large.  Put the kale leaves in a large bowl.  Drizzle with a couple tablespoons of olive oil. (More or less as needed.)  Add a little drizzle of lemon juice (if desired) and toss the leaves to coat.  (Sometimes I rub the oil with my thumbs.)  Add salt and toss.  Spread on a large baking sheet.  (I like to have it up on a rack for even baking.)  Bake at 350 for about 15 minutes or until the kale turns brown and gets crispy.  Cooks quickly, so watch it close. (I like mine more crispy, so I usually go longer, but it doesn't taste good burned. :)

Allow them to cool and munch away!  Be prepared to make another batch soon, because the go fast!

*If they don't get gobbled up (which is rare) I have found the the best was to store them in is a Tupperware in the fridge.  They are pretty delicate/crumbly, so be careful.)

 

I feel like I just saved the world.... one kale chip at a time.

Pinto Bean Soup with Cajun-Style Sausage

So Happy {late} Valentine's Day!  I have been busy with sick kids lately, and so instead of making sweets, I've been making soups. How sad is that?  Except that this was a soup that made my hungry crew happy.  I made a big batch of pinto beans in the crockpot.  We used them for beans and rice tacos, but I used the other half in this soup. Dried beans are pretty cheap.  I liked that the beans weren't all that was going on in this soup.  The addition of some fresh veggies and spices made it much more exciting and tasty than a typical bean soup.

Pinto Bean Soup with Cajun-Style Sausage (Diana Rattray)

1 tablespoon olive oil

12 ounces andouille sausage, sliced (I just used ground sausage)

1 medium onion, chopped

2 ribs celery, chopped

1 bell pepper, chopped, red, green, or other color

(I also added chopped zucchini)

2 cans (14.5 ounces each) diced tomatoes

1 1/2 teaspoons Cajun seasoning blend

salt and pepper, to taste

1 quart chicken broth

2 cans (about 15 ounces each) pinto beans, drained and rinsed

2 green onions, thinly sliced

1/4 cup chopped fresh parsley or cilantro

In a large saucepan, heat the olive oil over medium heat. Add the sliced sausage, onion, and celery and saute for about 5 minutes, stirring frequently. Add the bell pepper and continue cooking, stirring, for 3 or 4 minutes longer. Add the diced tomatoes, seasoning blend, salt and pepper, and chicken broth. Add the drained pinto beans. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add the green onions and parsley and continue cooking for 2 minutes longer.

Serves 6.

Lyd's Tip: I mentioned recently how I sometimes make my ground beef stretch using a grated potato, but I also like to make my sausage stretch. Are you shocked? :) I add a chopped onion, and sometimes I just don't use as much in the recipe.  I set a little bit aside and refrigerate it.  It's perfect in omelets, quiche, casseroles, or other soups.  Saves me time too, because I can just throw it in.

Easy-Pleasing Avocado Sandwich

"A man gets tired of the same ham sandwich everyday," or so my hubby says (in so many words).  He is careful to express his "gratitude" that I make him lunch, but he seemed especially grateful when I switched things up with this little avocado concoction.  He said he could have this one "everyday" but even as good as it is, I have my suspicions that we would eventually repeat this cycle. :)  But for now... he is quite pleased with avocados, so I'll keep them coming.  A little spice and some TLC go a long way.  Who needs meat in their sandwiches anyway? Not him, not today anyway. :)

Easy-Pleasing Avocado Sandwich (From Lyd)

2 Sliced of Good Hearty Whole Wheat Bread

Avodcado sliced (they can be pricey, so I sometimes make them stretch by using 1/4 of a large one or half of medium and then refrigerating the other half.)

Cheddar Cheese, sliced

1 small tomato sliced

pinch of salt

pinch of paprika

pinch of cajun seasoning

little bit of mayo

Spread bread with mayo, layer with cheese, avocado, and tomato.  Sprinkle with seasonings and put a Lyd on in." Send it to work with hubby along with a big kiss... or sit down to one yourself. :) * Guaranteeing to please.

Lemon Zest-Herb Breaded Fish Fillet

If wishes were fishes, we'd all have a fry!  And if fry were this good, we would have another. :)  I "wish" fish wasn't so darn expensive and I would have it more often.  I love to check the reduced section for fish- you have to be careful because fish gets stinky fast, so make sure your menu plan is flexible, because you buy it, and you are having fish for dinner. :)  Such was the case with us.  I came up with my own little recipe for these, and it turned out pretty good.  The process was very similar to Chicken Milanese.

*Lyd's Tip:  I made a little bigger batch, and we had just enough left over for Fish Tacos the next day. (Recipes Coming.)

Lemon Zest-Herb Breaded Fish Fillet

4-5 fish fillets (like tilapia, orange roughy, snapper, etc)

Zest & Juice of 1 lemon

1 cup bread crumbs

1 T dried parsley

Salt & Pepper

1-2 eggs, beaten

1/4 flour

oil for cooking

Set up a standard breading procedure in 3 wide deep plates. Fill 1 with flour, 1 with the beaten eggs, and 1 with the breadcrumbs, lemon zest and parsley. Season the fish with salt and pepper. Using one hand for dry things and 1 hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded fish a plate or tray.

Heat a large pan with enough oil to cover the bottom.  When warm, add breaded fish.  Cook each side for a few minutes until fish is flaky.  Add a little lemon juice while cooking.  Serve warm.

Grilled Thai Chicken Marinade

I'M BACK!  A month of vacation and I'm back in the saddle.  Now I know I said "more veggie dishes to come!" but I just had to post this AMAZYING BBQ chicken marinade recipe before you tuck those grills away for the winter.  My friend, and might I add, amazing cook, TiAnn made this for a fun get together.  It was delicious!  Easily the most flavorful grilled chicken I've yet encountered.  Quite a cook- she and her hubby could measure right up there will some of the "Pit Masters."

Thai Chicken Skewer Wraps (Cuisine at Home magazine)

*She used the chicken marinade on some chicken breast tenders and BBQ'd them. She said the Wraps recipe is really good too, though.

Makes 16 skewers, about 2 cups sauce

Chicken Marinade

1 cup fresh cilantro leaves, packed

6 T. brown sugar, divided

6 T. fresh lime juice, divided

2 T. Thai red curry paste, divided

1/4 tsp red pepper flakes

Salt to taste

2 lbs. boneless skinless chicken breast, sliced into 1/4” thick strips

1/2 cup creamy peanut butter

1/2 cup water

1/4 cup shallots, chopped

1/4 cup soy sauce

2 T. fresh ginger, chopped

3 garlic cloves, chopped

16 Boston or bibb lettuce leaves

16 strips each red bell pepper and cucumber

Lime wedges

Blend cilantro, 4 T. brown sugar, 2 T. lime juice, 1 T. curry paste, pepper flakes, and salt in a food processor till smooth.

Pour over chicken, toss to coat, and marinate 10 min. Preheat broiler to high with rack 6” from element; coat a broiler pan with nonstick spray.

Process 2 T. brown sugar, 4 T. lime juice and 1 T. curry paste with peanut butter, water, shallots, soy sauce, ginger and garlic in the processor (no need to wash the bowl) until smooth. Transfer to a serving dish.

Thread chicken onto 32 skewers. Arrange 8 skewers on prepared pan; cover ends of skewers with foil to prevent burning. Broil chicken in batches till browned and cooked though, 6 min.

To serve wrap a lettuce leaf around 2 strips of chicken, remove skewers, then add bell pepper and cucumber. Drizzle with sauce and lime juice.

Jalapeno Steaks

Time to pull out those grills.  Here's one to wake up your mouth with a burst of spicy Spring flavor!

Jalapeno Steaks (Allrecipes)

4 jalapeno peppers, stemmed

4 cloves garlic, peeled

1 1/2 teaspoons cracked black pepper

1 tablespoon coarse salt

1/4 cup lime juice

1 tablespoon dried oregano

1 1/2 pounds top sirloin steak

Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.

Place steak in a shallow pan or large resealable plastic bag. Pour jalapeno marinade over the steak, and turn to coat. Cover pan or seal bag; marinate in the refrigerator 8 hours or overnight.

Preheat an outdoor grill for high heat, and lightly oil the grill grate.

Drain and discard marinade. (I always pour a bit on while I'm cooking- I also added some of the sme seasoning after marinating as a bit of a rub.) Grill steak 5 minutes per side, or to desired doneness.

Carne Asada Torta

Happy Veintidos de Mayo!... I missed "cinco," so here it is a bit late.  I love Mexican food--however I'm shy of heat--oxymoron? Yes, I know.  I recently ate at a local Mexican restaurant and was delighted to find the perfect dish for me.  It was not too hot, not over-priced, not too big, but substantial, lots of flavor and texture, and basically just AWESOME!  So of course, after eating there twice and closely savoring this dish, I set out to recreate... because I'm cheap like that. :)  Here is what I came up with, and besides the melt in your mouth bun they had it in and the avacados, I'd say I came pretty close.
Beef Carne- I found it a while back, reduced at WINCO.  I cooked some of it up to make taco meat, but was disappointed by the fatty texture, so I froze the rest of it and tried to forget it was in my freezer.  THEN,  it came to mind when I set to recreating this dish. I definitely came a little closer to what I think beef carne was intended to become.  Something about that texture and flavor is perfect for this.  It's hard to get an exact recipe because I did a lot of "that and that" experimenting, but I got some ideas from here and hopefully this will give you the general idea in case you want to recreate a bit of heaven on your plate at home, too... because you're cheap like that. :)

Carne Asada Torta (By Lyd)

2 lbs beef carne (basically shredded skirt steak)

2 tablespoons olive oil

1-2 Serrano chilies, de-seeded and minced (to taste) (If you don't love that inevitable pepper burn in your eyes or somewhere, you can use cayenne or Tabasco, but sauteing the pepper with the onions would really enhances the flavor.)

1 tablespoons minced garlic

1 onion chopped

juice of 1 limes (I ended up using about 1/4 cup lime juice)

1/4 cup minced cilantro

1 teaspoons honey or sugar

1/2 teaspoons coriander

1 teaspoons oregano

1 1/2 teaspoon chili powder

1/2 teaspoons ground cumin seed

2 teaspoons kosher salt

black pepper to taste

Saute chilies, onion, and garlic in heated oil. Add beef and other ingredients, simmer on medium low heat for at least 15-30 minutes until meat is cooked and has absorbed the flavors. (I simmered on low for longer- I think almost an hour.) 

Assemble meat on bun with condiments and watch while your wildest dreams come true... in your mouth.

toasted bun, buttered with a bit of garlic salt (I used french bread, because it's what I had, but it didn't work real great for wrapping your mouth around. :)

mayo

fresh salsa

beans (pinto, black, or re-fried)

cheese

lettuce or finely chopped cabbage

avacado (which I was dreaming of, but alas was missing... but it was pretty much the only thing.  Mmmmmm...)

Baked Pita Chips

 

I bought two packages of pitas from the "day-old-bread" section for $1, knowing I could put them to good use.  Turns out I was right.  These pita chips were easy to make (so easy that my five year old did it-- hence the uneven seasoning, but hey... I won't turn down the help. :) and they became the quick tasty star of our dish.  Delish!  (*Also great for dips like hummus etc.)

Baked Pita Chips (pickycook.com)

12 pita bread pockets

1/2 cup olive oil

1/2 teaspoon ground black pepper

1 teaspoon granulated garlic

1/2 teaspoon salt

1/4 teaspoon onion powder

1 teaspoon Italian herbs

Preheat oven to 400 degrees F

Combine pepper, garlic, salt, onion powder, and herbs in a small bowl. Brush the pita with olive oil.

Cut each pita into triangles (like slicing a pizza).

Sprinkle with or toss in seasoning mixture.Place triangles on lined baking sheet.

Bake for about 7 minutes, or until lightly browned and crispy. Keep an eye on them - they go from perfect to burnt in a matter of seconds.

 

Chicken & Bacon Tart

I'm such a Simlple and Delicious fan!  I just organized my magazines and I realized I've been a loyal subscriber for six years now!  Worth every penny to me.  Especially when they pull things out of the hat like this- who would have thought to use pepper jelly with something like this?  But somehow, someway, the taste combined with chicken, bacon, and apples just totally worked.  AND it allowed me to use that obscure little jar I've had sitting around for a year not know what to do with. (My inspiration for trying this one out.)  Do people really spread that on their toast?  Spicy peppers in salsa... YES!  Spicy peppers in jam... NO THANKS.  Or at least that is what I thought before this one... thank goodness someone came up with a good use for it.  This was one Doug suggested I make for company... I love when he says things like that. :)  This is a winner... strange pepper jelly included!

Chicken & Bacon Tart (Simple and Delicious/Taste of Home)

1/4 pound bacon strips, cut into thirds (I cut them a little smaller and I think they were more manageable.)
2 medium onions, halved and thinly sliced
2 medium apples, peeled and thinly sliced
1 package (9 ounces) ready-to-serve roasted chicken breast strips
1/4 cup jalapeno pepper jelly (I actually used mango pepper jelly)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 sheet frozen puff pastry, thawed
3/4 cup shredded cheddar cheese
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.

On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. parchment paper-lined baking sheet. Prick with a fork.

Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.

Bake at 425° for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley. Yield: 4 servings.

Nutritional Facts

1 piece equals 693 calories, 37 g fat (13 g saturated fat), 76 mg cholesterol, 1,023 mg sodium, 65 g carbohydrate, 7 g fiber, 28 g protein.

Oven Baked Salmon

Ok Mom.  Here you go- this one's for you and your Dukan Diet.  I do have some occasional protein. :)  Let me just say I LOVE salmon.  And to me, simple is better--just baked up like this beats any fancy Cajun rub or sweet and sour or whatever people do.  I tried a teryaki version once and I was quite disappointed.  Just stick with the basics and sometimes you just can't go wrong-- at least with salmon.  I actually got this one fresh too, and there is such a difference in the taste!  It was just a treat, so I didn't want to mess it up by over cooking it.  Here are some good basic instructions.  (Wish you were around for a serving mom!)

Oven Baked Salmon (foodnetwork.com)
12 ounce salmon fillet, cut into 4 pieces
Coarse-grained salt
Freshly ground black pepper
(I also sprinkled mine with lemon-pepper seasoning- perfect for fish! And just a bit a lemon juice.)

Preheat the oven to 450 degrees F.
Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
SERVES: 4
Calories: 177
Total Fat: 11 grams
Saturated Fat: 2.5 grams
Protein: 17 grams
Total carbohydrates: 0 grams
Sugar: 0 grams
Fiber: 0 grams
Cholesterol: 47 milligrams
Sodium: 170 milligrams

Spiced Asian Pears with Sweetened Ricotta

Where has ricotta cheese been all my life?  I feel like I've been living (or at least eating) in a closet!  I'm in love!  Here I thought it was only good for a hearty lasagna, but just a tiny bit a sugar is all it needs and it is THE BEST TREAT ever! (Pretty high in protein and can be low in fat too.)  Something about the texture--I think it goes back to that a fore mentioned love I have of all thing soft, sweet, and mushy, and it fits into that category. Then, kick it up a notch with this little concoction I came up with, and dare I say this is my new favorite dessert? Yes.  I dare. :)

*Lyd's Tip:  Just thought I would mention that this is a great way to use up old apples- it breathes new life into them.  No one but you will know that they were getting a bit old and wrinkly. :)  You should know that I used some Asian pears I picked up at the end of the farmer's market in October- but don't panic- I am about 2 months behind on this post.  They weren't that far gone. :)  However, they did sit on my counter for a VERY long time, haunting me.  If only I had known that this was what they were trying to tell me they wanted to be, it would have happened a lot sooner.

Spiced Asian Pears with Sweetened Ricotta (By Lyd)

Ricotta Mixture:

2 cups ricotta cheese

2 T sugar (more or less to taste)

Tiny drop of Almond or vanilla extract

Pear Mixture:

About 3-4 Asian Pears, peeled and thinly sliced (*Please note that APPLES WORK GREAT, don't feel like you have to be so exotic... I just happened to have some Asian pears as I was experimenting and I love the crunchy texture- I dislike the bitter, woody peel though.  If you do apples, you could probably just leave the peel on- I would anyway.)

1-2 T butter

1-2 T sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

1 tsp lemon juice

Stir together ricotta mixture ingredients until incorporated; set aside.  In a large frying/sauce pan heat butter on medium heat.  When butter is melted, put in Asian pears.  Stir frequently, mixing in sugar and spices. Add lemon juice and continue heating until pears are cooked, but still maintain some crispness. (About 10 minutes, stirring frequently.  Add a little water or reduce heat if cooking too quickly.  You can also "put a Lyd on it" if you want it too cook faster. (I love slipping that in there. :)

Baked Cinnamon Chips

Am I on a cinnamon kick or what? :) This is a good thing. I promise.

So every once in a while, I accidentally skip over a gem- thank goodness I occasionally go back through. "Eureka!" This is a yummy one that my little sis made this summer. Can you tell those are sweet garden fresh strawberries- so cruel to post that now... mouths watering until next spring! Please forgive. :) Anyway, she said they were pretty simple to make and I can attest to them being a fabulous treat! They didn't last long. Thanks Pete!

Bake Cinnamon Chips (Our Best Bites)

Flour Tortillas (I like the little 6″ ones)
Melted Butter
Cinnamon Sugar

Preheat oven to 350.

Lightly brush one side of each tortilla with melted butter. You could use cooking spray instead of butter, buy why would you ever want to do that? Life Lesson from Sara: If ever given a chance to choose between butter or cooking spray, butter wins. Always.

Then sprinkle on some cinnamon sugar. A little or a lot. Since we’re doing life lessons today, here’s another: If ever faced with the decision to go with a little sugar or a lot of sugar, a lot wins. Always.

Use a pizza cutter to cut those tortillas into wedges. Last life lesson of the day: If you don’t own a pizza cutter go buy one. You will use it for all sorts of things you never knew you needed a pizza cutter for.

Place them on an ungreased baking sheet (sugar side up, incase you are visually impared and can’t tell by the picture) and bake them in the oven for about 10-12 minutes. You’ll see them crisp up. Watch for the edges to turn up.

Remove from oven and let cool. I usually place them on a cooling rack so I can fill up the pan with more, but they can just cool on the pan as well.

Cinnamon Swirl Quick Bread

Here's a little bit of heaven in a loaf pan!!! The glaze is literally "the icing on the cake" knocking an already delicious loaf up a notch and out of the park. My friend Erin brought this by and I pretty much thought I had died and gone to cinnamon heaven! SO GOOD!

Cinnamon Swirl Quick Bread (Taste of Home)
2 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
1/4 cup canola oil
3 teaspoons ground cinnamon
GLAZE:
1/4 cup confectioners' sugar
1-1/2 to 2 teaspoons milk

In a large bowl, combine the flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar.
Grease the bottom only of a 9-in. x 5-in. loaf pan. Pour half of the batter into pan; sprinkle with half of the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf. Yield: 1 loaf.

Easy Traditional Jamaican Jerk Chicken Recipe

We had a really fun Relief Society activity where my friend Michelle, a native of the Caribbean, shared a few recipes with us. She adds her own twist of spices to this dish, but this is the basic recipe she used. We also had some delicious “rice and peas” on the side. It was all so yummy! I can’t handle too much heat, but she made a mild version, and it was perfect. Just a mouth-watering mixture of flavor! So fun to add some culture to the mix! Thanks for sharing Michelle!

Homemade Jamaican Jerk Chicken (Suite101.com)

• 1 whole chicken, sectioned and with each piece containing a few ½ inch deep slashes
• 1 chopped onion
• 1/2 cup chopped green onions
• 1 teaspoon ground allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoons dried thyme
• 1 teaspoon salt
• 2 teaspoons sugar
• 1/2 teaspoon nutmeg
• 1 teaspoon black pepper
• 1 seeded and finely chopped habanero or Scotch bonnet pepper for a very hot flavor or a jalapeno pepper for a milder spice
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon cider vinegar

Cooking Directions for Jerk Chicken

1. Combine all the ingredients, except the chicken, in a food processor and blend into a smooth puree to form the jerk marinade.
2. Place the sectioned chicken in a large bowl and cover each piece completely with the marinade.
3. Cover the chicken and marinate for at least six hours. Leave overnight for best results.
4. When the chicken is fully marinated, remove it and grill it over a hot grill until the chicken is fully cooked.

If one does not have a grill, the chicken can also be baked in a 425° oven until it is fully cooked. (Michelle bakes hers in the oven in a casserole dish.)

For the perfect meal, pair this jerk chicken with a cold, crunchy coleslaw or salad and Jamaican rice. Make sure to have plenty of cold drinks on hand as this recipe is spicy. For a less spicy version, leave the hot pepper out all together. This marinade can also be used with pork if desired.

Asian Marinated Steak

I wanted to make a nice Asian meal for Doug a while back… ok Valentine’s Day, I think it was—I know, I’m a little behind on some of my posts. :) Anyway, I ended up cooking up these yummy steaks- this recipe was for flank steaks, and I can’t remember what cut this was, but it wasn’t that. They still tasted good and I used my “George Forman” to grill them up. They had a yummy flavor, and I mixed up some yummy Asian veggies to go on the side- I used broccoli, zucchini, peppers, carrots, and onions, and I flavored it with teriyaki sauce and thickened it with a bit of cornstarch—nothing too fancy, but it made a great side dish with the steaks.

Asian Marinated Steak (grouprecipes.com)

Ingredients

---

• 1/4 c low-sodium soy sauce
• 2 tsp liquid honey
• 1 tsp ground ginger
• 2 tsp lemon zest
• 2 minced cloves garlic
• 1 tbsp red-wine vinegar
• pinch crushed chili flakes
• 1 lb beef flank steak

How to make it

---

• Mix all ingredients in a Ziploc baggie.
• Add steak and turn to coat.
• Refrigerate 24 hours.
• Bring out meat from fridge, let stand 30 minutes.
• Pat steak dry, place under broiler or on hot grill 4 minutes a side.
• Remove from heat, let stand 5 minutes before cutting and serving.

Cheesy Beef and Pasta Skillet

This is a nice quick one for a busy night—it seems like I can never get enough of those… even for the nights that I’m not that busy. :) I love that on the Kraft site, I can just plug in a couple ingredients I might have and they can generate a recipe for me. I didn’t have VELVEETA cheese, so I just ended up leaving that out and sprinkling grated cheese on at the end. It was pretty tasty.

Cheesy Beef and Pasta Skillet (kraftfoods.com)

• 1/2 lb. extra lean ground beef
• 1/2 cup chopped onions
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
• 1/2 cup water
• 1 cup penne pasta, uncooked
• 1 yellow bell pepper, chopped (I used red bell peppers, because that is what I had on hand.)
• 2 oz. VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 2 Tbsp. chopped cilantro

Make It

COOK meat with onions, cumin and chili powder in large skillet on medium-high heat 5 min. or until meat is no longer pink, stirring occasionally.

ADD tomatoes, water, pasta and peppers; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 18 to 20 min. or until pasta is tender and most of the liquid is absorbed.

STIR in VELVEETA; cook 2 min. or until melted, stirring occasionally. Sprinkle with cilantro.

Kraft Kitchens Tips

Add 1/4 tsp. crushed red pepper along with the onions, cumin and chili powder.

Substitute a green bell pepper for the yellow pepper.

Baked Lemon-Pepper Salmon with Rosemary Roasted Red Potatoes

This is one of my favorite things to do with fish! My husband loves it. It makes a delicious healthy meal that is so easy to throw together, and ends up seeming quite gourmet! :) This fish is moist and tender and roasted red potatoes always make a great side dish! A very little prep goes a long way with this one!

Baked Lemon-Pepper Salmon with Rosemary Roasted Red Potatoes

For the Fish:

Sprinkle both sides of fish with salt and lemon-pepper seasoning. You can also pour a little lemon juice over the top. Place the fish on tin foil and wrap it around, creating a tent, pretty much covering the top. Bake at 400 for about 30-45 minutes or until juices run clear and fish flakes apart.

For the Potatoes:

Just toss small or halved red potatoes in a bowl with olive oil. Sprinkle and toss in kosher salt, pepper, and dried rosemary. Spread foil over a baking sheet and spread potatoes evenly across. Bake at 400 for 40-50 minutes, or until tender and cooked through.

*You can also add other veggies to the mix, like cut carrots, cauliflower, squash, sweet potatoes, or broccoli.

Freezer Meals: This one goes out to Michelle...

A while back, my friend Michelle posted a comment/questions/request, and I just wanted her to know that I had not forgotten about her! Here is what she wrote:

Hey Lydia,
I love your site because you have actually made the meal and you add your own twist to things, or alternatives you think would make it taste better! I was wondering if you have any recommendations for "make ahead" meals? You know, ones you freeze and use another time? I am thinking of trying some of those out for busy times. Do you have any good recipes to recommend? Or have you tried out any that you have liked? Thanks!
-Michelle

Michelle,
If you only knew how very much I am wishing for a freezer (Even a small one!) and dreaming of actually having freezer space to make something like that happen! I've just got an itty-bitty freezer and I'm lucky to squeeze in a bit of frozen fruit, some meat, and an occasional bag of unhealthy, but delicious tater-tots. :) So actually stuffing in a frozen casserole or the like, does not happen very often, and when it does, it somehow gets buried in the frozen abyss almost never to be discovered again, until it is too late. HOWEVER, when I was almost due with my last little guy, my sweet friends threw me a "Practical Baby Shower" (Here I go again with the baby-shower recipes :) and some of the girls helped cook and assemble some nice freezer meals for me- it was a huge help after the baby came! (Space was a bit of an issue then too, because I remember having to leave some in her freezer and she brought them to me later.)

They made Stuffed Jumbo Shells, Orange Chicken, Mini Cheddar Meat Loaves (One of my favorites!), and Herbed Chicken for me. All of these recipes freeze up really well and they used those disposable aluminum Dollar Store containers which stack up really nicely, but I think I would prefer zip-lock bags because I would rather microwave to heat them up- the oven takes to long for my impatient self. :) Most of them took about 30-40 minutes to heat through and I feel like I could make a meal in that time- but if you are thinking ahead and just remember to pop it in the oven, it works fine.

All these meals are all relatively easy to make, too and the whole family loved them! I should get in touch with my friend that threw me the shower, because she was always making freezer meals- a big batch at a time and then tucking it away. I know casseroles work really well- you just kind of make double and freeze one, and it isn't as much trouble.

I have made the Orange Chicken, but I think I forgot to post it, so I'll get around to posting that one soon. I recently made the Herb Chicken- it makes a great Sunday meal! It doesn't take too long to make and it's really tasty! Anyway- best of luck with your endeavors and please share with me what you discover works well! I know you've got some good ones up your sleeve! Glad you are keeping track of me! I miss sweet friends like you!
-Lyd

Herb Chicken
6 boneless, skinless, chicken breasts
3/4 cup butter, melted (I think 1/2 cup or one cube would be plenty.)
1 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup freshly chopped parsley
1 cup herb seasoned stuffing mix
1/4 tsp. dried sage
1/4 tsp dried thyme

Rinse chicken breasts and pat with pepper towels to remove moisture. In a small bowl combine all ingredients except chicken. Stir together until well blended. Place each chicken breast in herb mixture and coat on both sides. Place on greased baking sheet and cook at 325 for about 45 minutes. Makes 6 or more servings.

Herb-Crusted Flounder Fillets in Roasted Garlic Sauce

I found some yummy fresh fish the other day, and decided this would be a good way to cook them up. I was so happy with the results- fish can be so dry and well... "fishy" tasting, that I am totally converted to smothering it in a yummy gravy like this. It didn't take long to make, and it made it so moist and delicious. Even the kids liked it! We'll definitely have to try this one again! (I used tilapia fillets- they are a bit cheaper. My husband doesn't like it quite as much, but I pretty much like any white, big-boned fish.)

Herb-Crusted Flounder Fillets in Roasted Garlic Sauce

Recipe from Robin to the Rescue
Coating a mild-tasting fish like flounder with a variety of herbs and spices is a quick and easy way to turn a simple meal into a stellar one. The sweet, caramelized garlic sauce is the icing on the cake.
Total Time; 30-35 minutes
Prep time: 15-20 minutes
Active cooking time: 5 minutes
Walk-away time: 10 minutes
Serves 4

Ingredients
• Cooking spray
• 1/2 cup garlic cloves, peeled
• 4 flounder or halibut fillets (about 5 ounces each)
• Salt and freshly ground black pepper to taste
• 1 tablespoon spicy brown mustard
• 1/4 cup all-purpose flour
• 1 tablespoon chopped Fresh parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 cup reduced-sodium chicken broth, divided
• 2 teaspoons cornstarch


Directions
1. Preheat the oven to 400°F. Coat a large baking sheet with cooking spray.

2. Wrap the garlic cloves in aluminum foil and roast until golden brown and tender, about 15 minutes. Remove from the oven and keep the oven at 400°F.

3. Meanwhile, season both sides of the fish fillets with salt and pepper. Brush both sides with the mustard. Set aside.

4. In a shallow dish, combine the flour, parsley, garlic powder, onion powder, oregano, thyme, and '/4 teaspoon each salt and pepper. Mix well. Add the mustard-coated fish to the flour mixture and turn to coat evenly. Place the fillets on the prepared baking sheet and spray their surfaces with cooking spray. Bake until fork-tender, 10 to 12 minutes.

5. Meanwhile, transfer the roasted garlic to a small saucepan and add 3/4 cup of the broth. Set the pan over medium-high heat and bring to a simmer, stirring with a whisk to break up the garlic. Dissolve the cornstarch in the remaining 1/4 cup broth and add to the simmering liquid. Cook for 1 to 2 minutes, whisking, until the mixture thickens to the consistency of gravy.

6. Serve the fish with the roasted garlic sauce spooned over the top.

Make it a meal kit: Coat the fish with the mustard and herb crust and wrap each fillet individually in plastic wrap to protect the crust. Prepare the sauce and store in a scalable plastic container. Both will keep in the refrigerator for up to 2 days. When ready to finish the meal, bake the fish as directed and reheat the sauce in the microwave for 2 to 3 minutes on LOW. Serve as directed.

January Daring Cook's Challenge: Cassoulet

Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.

I just about passed on this challenge because, frankly, it looked and sounded very unappealing to me... something about the duck fat (not mention where would I find that.) I bet it would actually taste amazing, but I'm expecting and just didn't feel up to experimenting. But Amy pointed out the alternative "vegetarian" recipe at the bottom, and I'm glad she did. (I kind of feel like I really took the easy way out on this challenge... but hey, at least I kind of attempted. :) I was amazed you could get this much flavor and consistency without adding chicken broth or some sort of thickening agent. I'll admit, it probably wasn't the most amazing soup I've ever had, but it was pretty good and pretty healthy. I really liked the beans, but I think I might have added too much of the ground cloves and they are pretty strong. It kind of took over the dish. On the whole though, it was easy to make and tasted pretty good. We dipped homemade flat-bread in ours. Another challenge complete-ish. :)

Vegetarian/Vegan Cassoulet
Vegetarian Cassoulet by Gourmet Magazine, March 2008

Ingredients:

3 medium leeks (white and pale green parts only)
4 medium carrots, halved lengthwise and cut into 1-inch-wide (25 mm) pieces
3 celery ribs, cut into 1-inch-wide (25 mm) pieces
4 garlic cloves, chopped
1/4 cup (60 ml) olive oil
4 thyme sprigs
2 parsley sprigs
1 Turkish or 1/2 California bay leaf
1/8 teaspoon (2/3 ml) (1 gm) ground cloves
3 (19-oz/540 gm) cans cannellini or Great Northern beans, rinsed and drained
1 qt (4 cups/960 ml) water
4 cups (960 ml) (300 gm) coarse fresh bread crumbs from a baguette
1/3 cup (80 ml) olive oil
1 tablespoon (15 ml) (12 gm) chopped garlic
1/4 cup (60 ml) (80 gm) chopped parsley

Directions:

1. Halve leeks lengthwise and cut crosswise into 1/2-inch (13 mm) pieces, then wash well (see cooks’ note, below) and pat dry.
2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon (2½ mm) each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
3. Preheat oven to moderate 350°F/180°C/gas mark 4 with rack in middle.
4. Toss bread crumbs with oil, garlic, and 1/4 teaspoon (1¼ ml) each of salt and pepper in a bowl until well coated.
5. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
6. Cool crumbs in pan, then return to bowl and stir in parsley.
7. Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth.
8. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.