Put a Lyd on Beef Stew

I can always count on soup or stew as a great way to squeeze in more veggies.  I've posted a version of my Beef Stew before, but it's ever evolving.  I liked this combo, in which the veggies steal the show, tender and delicious!  (You can even leave the meat out all together, although I think there's a sacrifice in flavor.)  I tried asparagus this last time and LOVED it!  Just don't over cook.  Delish!

Lyd's Tip:  Don't limit yourselves to just these veggies- clean out the crisper and use what you have on hand- that little old bell pepper past it's prime or the wilty celery discover new-found vitality in soup. :) (I'm not recommending "rotten veggies" to enhance your soup... you know what I mean. :)  Throw in tomatoes, celery, squash, eggplant, broccoli, ANYTHING!
Lyd's Tip: This is one of those meals where the "meal kits" I mentioned really come in handy because there is so much chopping.  Saves a lot of time if you do it before hand.

Put a Lyd on Beef Stew (By Lyd)

Slow cooked beef roast (with drippings) or Sunday roast left-overs EASY! :)

1/2 cup olive oil

1-2 tsp minced garlic

4-6 potatoes, peeled and sliced

8 carrots, peeled and sliced

1 onion, chopped

2 large yams, peeled and sliced

1 bunch asparagus

1 tsp ground thyme

1/2 tsp sage

1 tsp each onion and garlic powder

Fresh chopped parsley

1 cup flour (you can even use whole wheat if you want)

2 quarts water with beef bullion or beef stock

salt and pepper to taste

In a large stew pot, pour and heat oil.  Add garlic, potatoes, carrots, onion, and yam.  Add meat and drippings.  Stir and simmer for about 5-10 minutes until veggies are tender.  Add asparagus (they cook faster so you might want to wait a bit longer).  Add parley and seasonings and flour; stir to coat.  Slowly add beef stock.  Bring to a boil so flour with thicken.  Season further to taste.  Serve nice and warm on a rainy day.

Swing Bars

Why "Swing Bars"?  No idea.  I sat pondering that myself, and my best guess is that the "o" resembles a good round tire swing?  Or perhaps it's because you swing back and forth trying to decide if this is a healthy or unhealthy snack, or even if it is a snack at all.  You "swing" from sticky and deathly sweet, over to chewy clusters of raisins, cheerios and nutty roughage.  Your guess is as good as mine... or better. :)  But we're not here to discuss names, are we?  They were admittedly strange- they didn't "set" or actually turn into "bars".  They were just kind of blobs... but they were yummy blobs.  Truth be told, I'm still "swinging" back and forth trying to decide whether or not I liked them.  You tell me. :)

SWING BARS (From the back of a Hospitality Honey Nut Toasted Oats Bag)

1 can (14 oz) sweetened condensed milk

1/2 cup crunchy peanut butter

3 cups cheerios, crushed (ok- SO EMBARRASSED... while typing, I just noticed it said "crushed" and there is my problem, right there.  I'm sure that's why it didn't set up.  I really need to start examining my recipes a bit closer.  Anyway- don't miss that step like I did.  I'm ashamed. :)

3/4 cup raisins

Preheat oven 350. In large bowl, stir together condensed milk and peannut butter, Add cheerios and raisins. Blend well.  Press mixture into a greased 13x9 pan.  Bake 10-20 minutes or until lightly browned.  Makes 2 dozen 2 inch squares.

 

Butternut Squash and Sweet Potato Gratin

Here comes another one!  Can you believe I did it- two meatless meals in a row... a wonder to behold. :)  I've been finding it difficult to leave dairy by the wayside-- I can totally amp up the veggies as long as I have enough cream or cheese to hide them in. :)  I'll keep hunting though.
This was actually quite delicious, all-be-it a bit out of season.  We didn't even notice that the meat was missing-- I was busy noticing the spread of flavors.  It's surprising how far a bit of pepper and salt can go.  It was complete comfort without the heaviness.  Great veggie dish!

Butternut Squash and Sweet Potato Gratin with Manchego Cheese (pinchmysalt.com)

1 1/2 cups heavy cream

2 cloves of garlic, pressed

1 pound peeled butternut squash, quartered lengthwise*

1 pound peeled and trimmed sweet potatoes**

1 1/2 teaspoons chopped fresh thyme

1 1/2 teaspoons kosher salt

3/4 teaspoon fresh ground black pepper

2 cups shredded Manchego cheese (or Gruyère) (When I was at the grocery store gazing at the cheeses, I could not for the life of me remember what cheese I needed, but I knew it started with an "M". I ended up going with "Muenster", but was delicious, but probably quite different. I will be the first to admit I don't know my cheeses... and this was just proof. I'm ashamed. :)

1. Get Ready: Preheat oven to 400 degrees. In a small pot bring cream and garlic just to a simmer. Remove from heat and set aside. Butter a 9″x13″ shallow casserole dish or gratin dish of similar size and set aside.

2. Prepare the Ingredients: thinly slice the squash and sweet potatoes (no more than 1/8 inch thick) and keep them separate from one another. Measure out chopped thyme, salt, pepper, and shredded cheese and have them handy. Stir the cooling cream to help prevent skin from forming.

3. Build the Gratin: In the buttered casserole dish, spread half of the sliced butternut squash out in a single overlapping layer. Sprinkle the squash with 1/3 of the salt, pepper, and thyme and then about 1/2 cup of the grated cheese. Using half of the sliced sweet potatoes, build a new overlapping layer. Again sprinkle with 1/3 of the seasonings and 1/2 cup of shredded cheese. Using the remaining squash, make another layer and sprinkle the last third of the seasonings and another 1/2 cup of cheese (you should have about 1/2 cup cheese remaining). Use the last of the sweet potatoes to make one final layer on top. Stir the garlic cream mixture then pour it evenly over the top of the gratin, being sure to cover the top layer of sweet potatoes. Shake the dish gently to distribute the cream. Sprinkle the remaining cheese over the top.

4. Bake the Gratin: Cover the dish with foil and bake in the middle of a 400 degree oven for 30 minutes. Remove the foil, move the gratin to the top 1/3 of the oven and bake, uncovered, for an additional 20 minutes or until the top is nicely browned and the vegetables are tender when pierced with a sharp knife. You may also place it under the broiler for a few minutes if you wish the top to be a deeper brown (but watch it closely!). Remove from oven and let cool for 30 minutes before slicing.

Yield: 12 servings

Spinach Pastry Diamonds

So "puff pastry" is probably not the most healthy direction to go after the last post. :)  However, my most recent meatless post was in February... of 2011.  Yes, it's time, and this was meatless, and it did turn out pretty well, which is saying something with the spinach volume.  I will say that it made a big batch and for some reason, the left-overs weren't as exciting. :)  But we did get our veggies in and wasn't too hard to make.  Off to a decent start.

Spinach Pastry Diamonds (Pepperidge Farm Puff Pastry)
2 tbsp. butter
1 medium onion, finely chopped (about 1/2 cup)
1 pkg. (10 ounces) frozen choppedspinach, thawed and squeezed dry
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken and Mushroom Soup
4 eggs
1 cup shredded Swiss cheese (about 4 ounces)
1/4 tsp. ground nutmeg
1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
1 tbsp. water

Heat the oven to 375°F.
Heat the butter in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the spinach.
Stir the soup, 3 eggs, cheese and nutmeg in a medium bowl. Stir in the spinach mixture.
Unfold 1 pastry sheet on lightly floured surface. Roll the pastry into a 13 x 9-inch rectangle. Place the pastry in a 13 x 9-inch baking dish. Spread the spinach mixture evenly over the pastry.
Roll the remaining pastry sheet into a 13 x 9-inch rectangle. Place the pastry on the spinach mixture and tuck under the edges. Stir the remaining egg and water in a small bowl with a fork. Brush the pastry with the egg mixture.
Bake the pastry for 40 minutes or until the pastry is golden brown. Cool the pastry in the baking dish on a wire rack for 15 minutes. Cut the pastry in a diamond pattern to make 35 pieces.

I Digress...

 I recently watched:

and finished it resolved to eat better. (Found here on hulu and instant view on Netflix.)  I've watched a few of these food documentaries.  I think they are fascinating (for example Food, inc.), but this one particularly stood out to me because it was backed up by so much evidence.  I don't  mean to be the one who jumps on "the latest band-wagon"... and yet, perhaps in this case, that's not such a bad thing.

I also just finished reading:

which admittedly was kind of a boring read.  I thought the first half of the book was interesting, but the second half was a bit tedious and repetitive- hard to get through; however, the underlying theme of appreciating our food for it's nutritional value and it's history, rather than the price tag, was powerful.  He encouraged us to think about what we are eating and where it came from- something we do too little of.

SO... I am now committed to really increase my veggies and decrease my meat and dairy.  Please note that I intentionally said "decrease."  I have no intentions of becoming a vegetarian, but for the first time, I am realizing the blessings of closely following my religion's "Word of Wisdom" (the Lord's revealed law of health for his children), where we are encouragement to "eat meat sparingly."  

LET ME TELL YOU-- it has been hard.  I've had to put quite a bit more thought and planning into my meals, but I'm happy to say that I have found several new "meatless" additions, and I have felt healthier.  I think what has surprised me the most is how satisfied I can feel.  There are actually some deliciously flavorful veggie dishes out there, even for a family.  If you have and good ones, do share, because I'm still hunting for some practical meatless meals- not the ones that make you wonder "where's the meat?" or the ones with a ridiculous list of unrecognizable ingredients, or praising the glory of tofu (of which I just can't seem to get excited about... I don't know, maybe give me some time... maybe.)  Anyway, I guess the bottom line is, more fruits and veggies are on their way. :) Not to mention a healthier family!

Pop-up Pancakes-- Whole Wheat, Dairy-Free & Delicious!

If my face would have been comfortable pressed up against the oven glass door, that is where it would have been.  As a child, I distinctly remember WAITING FOREVER by the oven door for those pop-up pancakes to "pop-up".  It was fun watching my kids, particularly my 3 year old, get just as excited.  Mom made them for us often, but I think I have her beat on this batch, because I don't remember them being whole wheat (although ww flour found it's way into almost everything else that I can recall).  This is a breakfast favorite for me, because I can mix it up quick, throw it in the oven and get everyone ready and come back and they're all done... no flipping of pancakes... or should I say burning of pancakes. :)  AWESOME.  And, might I add, quite tasty. :)

Pop-Up Pancakes (healthyfoodshouldtastegood.com)

2 T butter

6 eggs

1 cup rice milk

1 cup whole wheat flour

1/2 tsp salt

1 1/4 tsp vanilla

Preheat oven 400 degrees.  Melt butter.  Pour half of butter into 9x13 dish (I did mine on a baking sheet, and I think it cooked faster).  Using your washed hands, spread butter over bottom and sides of pan.  This works better than cooking spray.  In a separate bowl beat eggs well.  Then add flour and mix well.  Add remaining ingredients including the second half of the butter and mix well.  Pour into the greased pan and bake for 20-25 minute.  Serve warm.

Dinner Short Cut: Pre-Chopped Kits

LYD's TIP:  I'm sure I'm "reinventing the wheel" here, but as a busy mom, I love to find any way I can speed up the dinner process.  One way I do it is by making a dinner kit to store in the fridge until that meal pops up on the menu.  This is a fairly simple concept, but I love the time it saves me!

*The above picture was my Homemade Chicken and Veggie Soup.  I just heat about 3 T oil in a pot, toss in my veggies kit from the fridge (You can use just about anything), stir to coat, and let them simmer.  I add about 2 or 3 T flour (to thicken the soup), stir, then add the chicken broth (about 1 quart) and chicken.  How easy is that?!  And healthy too! :)

Pre-Chopped Veggie Kits:

• Chop the veggies for the next meal and throw them in a bag or Tupperware to toss into dinner the next night pre-cut.
• While the cutting board is out, cut up a "Snack Kits" for the kids... or adults (heaven forbid :). (Celery or carrot sticks, bell peppers, cucumbers, etc.)

*Veggies that are starting to get old still work great in soups.  Good way to use them up.)

Skinny Monkey Cookies

Looks can be deceiving.  I know what you are thinking- they look just like sweet, chocolate-y no-bakes, AND you read "Skinny" in the title.  Too good to be true?  Yes, indeed.  These are very much not "no-bakes", and it's not just because you actually bake them.  I just feel like I need to throw that out there, just so you're not as disappointed as I was at my first bite; HOWEVER, these are a healthy, easy-to-make snack that is made with ingredients that almost everyone has on hand. (At least you do if you've got kids.)  They're cheap and I'll even add, pretty tasty... when not compared side-by-side with a no-bake cookie. :)  These would make momma proud!

Skinny Monkey Cookies (Jimmie @ Onceamonthmom.com)

• 3 bananas
• 2 cups old-fashioned oats
• 1/4 cup creamy peanut butter
• 1/4 cup unsweetened cocoa powder
• 1/3 cup unsweetened applesauce
• 1 tsp. vanilla extract
• Dash of cinnamon (optional)

Preheat oven to 350°F.  Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Sprinkle with cinnamon if desired. Bake 10-12 minutes.

Freezing Directions:

Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

Nutritional Information:

47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1 WW PointsPlus

Servings: 30

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.

Samoa Brownies

I love dinner gatherings.  I especially love dinner gatherings where I've asked someone else to make the dessert. :)  I'm almost never disappointed!  When I might throw together an apple crisp or a quick batch of cookies, they would go above and beyond and whip up something like this.  A little slice of heaven, thanks to Jen.  It was pretty scrumptious, just don't count calories... or steps involved. :)

SAMOA BROWNIES
1 cup flour

1/4 cup sugar

1 stick salted butter, cold and cut into pieces

Box of Ghirardelli Brownie Mix (or other mix that only makes a small pan), plus ingredients to prepare

1 cup coconut, toasted

11 oz bag of caramel bits

1/2 lb dark chocolate almond bark (or a couple cups of dark chocolate coating wafers or candy melts)

1. Preheat oven to 350. Line a 7 x 10 pan (or 8 x 8 if you don’t have that size) with foil and spray with nonstick spray.

2. In the bowl of a food processor, pulse the flour, sugar and butter until a dough forms. Alternately, you could use your hands and cut it together until it forms a dough. Pat dough evenly into the bottom of the pan and bake for 15-20 minutes or until light golden brown.

3. Place the pan in the refrigerator to cool for about 30 minutes. Meanwhile, prepare brownie mix according to box directions. Once crust is cool, spread the brownie mix in the pan and place back in the oven until brownies are fully baked.

4. Place caramel bits in a microwave safe bowl and melt according to package directions. Stir in the toasted coconut and spread evenly over the brownies in the pan. Place pan in the refrigerator to chill.

5. Once brownies are chilled and firm, remove from pan by grabbing the sides of the foil. Peel the foil from the brownies and cut into squares. Melt chocolate coating according to package directions and dip the bottom of the brownies in the coating. Place on a sheet of wax paper or parchment paper to set. Once all brownie bottoms are dipped, drizzle remaining chocolate over the top. Let chocolate firm before serving.

Notes:

To toast coconut, place in a cold skillet. Heat skillet over medium heat, stirring coconut constantly. Remove from heat once it’s lightly browned.

I prefer using Caramel Bits instead of whole caramels because they melt more quickly and don’t need unwrapped. You can find them in the baking aisle with the chocolate chips.

If you don’t want to use Ghirardelli Brownie Mix and instead prefer a mix or recipe that makes a large 9×13 pan, just double the crust and topping recipes and adjust baking times if needed.

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...)

Banana Cream Pie (Healthy-er)

As you can see, this fabulous banana cream pie wasn't sitting around long enough for a big photo-shoot.  It was unbelievably delicious. You might recall my "Woman, make me a pie... right now!" post.  Well, on my birthday, I asked Doug to make me a pie right now (from scratch) and... HE DID!  I printed out a (healthier) recipe I've been wanting to try for a while--absolutely no idea why I would put it off.  I think this was the best darn banana cream pie I've had!  It was great.  I think part of that is because my husband follows instructions very closely and carefully... I on the other hand have probably become a bit cavalier in my baking. :)  And in my picture taking too apparently... but I assure you, not in my eating of pie.  Savored every minute.  It was a happy birthday indeed.

Banana Cream Pie (Ellie Krieger)

Cooking spray

12 graham cracker squares (6 full sheets)

2 tablespoons butter, softened

1 1/2 teaspoons unflavored gelatin

3 tablespoons boiling water

1/3 cup, plus 1/2 teaspoon sugar

3 tablespoons all-purpose flour

2 egg yolks

1 1/2 cups 1 percent lowfat milk

1 teaspoon vanilla extract

2 cups sliced banana (3 medium bananas)

1/4 cup whipping cream

1/2 teaspoon sugar

Click here to see how she does it.

Preheat the oven to 350 degrees F.

(We just skipped this step and used a pre-made crust.) Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.

In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.

Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.

Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.

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.

 

Barb’s 10 Grain Muffins

If you know me, you know that I'm always up for a hearty, high fiber muffin in the morning.  One of my favorite breakfasts!  I just made a fresh batch of my Three-Grain Muffins yesterday.  It's a really good recipe- makes a huge batch- which I like. :)  But I realized I had made these a while back and forgotten to post the recipe, so here is YET ANOTHER muffin recipe coming your way. :)

"I love Bob’s Red Mill 10 Grain cereal. On the bag was a recipe for some muffins. I made them. OK, but not great. So I did what any other creative cook would have done, I futzed. Trial and error resulted in a fiber-filled muffin that was delicious, moist, kept well in the freezer and best of all, didn’t have the consistency of sawdust."

Barb’s 10 Grain Muffins (penguintrax.com)

• 1 XL egg
• 1/2 cup sugar (I use turbinado)
• 1/2 cup butter, softened
• 1 cup unbleached flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup Bob’s Red Mill 10 Grain Cereal
• 1 1/4 cups sour milk or buttermilk  (to sour milk, mix a generous teaspoon of vinegar into 1 1/4 cups milk)
• 1 large ripe banana, mashed
• 1/2 cup dried coconut (can substitute sweetened & flaked coconut if necessary)

Preheat oven to 400 F. Prep enough muffin tins to make 14-16 muffins (line with paper, use silicone liners with no-stick spray, etc.)

Combine cereal and buttermilk and let stand for 10 minutes.

Cream sugar, butter and egg. Add banana. Mix well.

In a separate bowl, combine dry ingredients.  Add to egg mixture along with the soaked cereal. Mix until just combined.

Spoon into prepared muffin cups.  Bake approximately 12-15 minutes or until toothpick inserted in center comes out clean.

Cool in pans for 10 min, then on a rack until thoroughly cooled.

These freeze very well.

Honey and Brown Sugar Ham Glaze

I know I'm a bit late for the Easter Feast... or I suppose I could say I'm just early for next years. :)  Either way, here it is.   I thought this glaze was super simple to make, stuff you have on hand, and it brought big returns in flavor!

Honey and Brown Sugar Ham Glaze (Cookingnook.com)

2/3 cup brown sugar
3 tablespoons honey
1 tablespoon prepared mustard

Mix the ingredients together in a bowl and brush over the ham. As the ham cooks, occasionally brush it with the extra glaze.

Good Eats Meatloaf

It is nigh unto impossible to make "pretty" meatloaf; (I won't mention what the above picture brings to mind) however, it is possible to make "pretty tasty" meatloaf.  Alton delivers again. :)  This is hearty, and with the added veggies, dare I say healthy... er.  I do like the sauce on the top. :)  Sometimes I just get in the mood for a good meatloaf... and was so happy not to be disappointed.

Good Eats Meatloaf (Alton Brown)

6 ounces garlic-flavored croutons

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1 teaspoon chili powder

1 teaspoon dried thyme

1/2 onion, roughly chopped

1 carrot, peeled and broken

3 whole cloves garlic

1/2 red bell pepper

18 ounces ground chuck

18 ounces ground sirloin

1 1/2 teaspoon kosher salt

1 egg

For the glaze:

1/2 cup catsup

1 teaspoon ground cumin

Dash Worcestershire sauce

Dash hot pepper sauce

1 tablespoon honey

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Cocoa Brownies

Is it possible to have too many brownie recipes?  Pretty much you can track how often I make brownies, because I hunt for a new recipe every time I make them, straining to remember exactly how good the last one was.  I knew I could count on Alton Brown to deliver; although I was put out that with a last name of "Brown" he didn't come up with some kind of clever title for them.  I'm willing to over-look that minor detail because the results were delightful.  This is probably the unhealthiest brownie I've yet made- super duper rich!  Very lovely... in little bites... on occasion. :)  Proceed with caution.

Cocoa Brownies (Alton Brown)

• Soft butter, for greasing the pan
• Flour, for dusting the buttered pan
• 4 large eggs
• 1 cup sugar, sifted
• 1 cup brown sugar, sifted
• 8 ounces melted butter
• 11/4 cups cocoa, sifted
• 2 teaspoons vanilla extract
• 1/2 cup flour, sifted
• 1/2 teaspoon kosher salt

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

SERVINGS: 16 (PER BROWNIE); Calories: 243; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams

Sauteed Chicken Breasts with Creamy Chive Sauce

Chicken is one of my favorite meats to eat but my least favorite to prepare... so it doesn't show up as often as it probably should at my table.  If it does, it is usually in a crockpot dish because I didn't have to remember to let it thaw in fridge overnight or defrost, and because I can quite literally slide it in without handling it.  It's not that I'm afraid... I just prefer as little contact as possible. :) Isn't that weird because I don't usually have these hang-ups with steak or pork.  But let me tell you, when I DO plan ahead a bit, I put a darn good meal on the table!  I was trying to find a simple, satisfying recipe and I came across a great one!  Lots of flavor and the chicken stays really moist and tender, but you still get a nice sear that seals in the flavor.  Really tasty!  Hope my family appreciates it, because it might not happen again... at least not soon enough! :)

Sauteed Chicken Breasts with Creamy Chive Sauce 

By EatingWell.com

4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat

1 teaspoon kosher salt , divided

1/4 cup plus 1 tablespoon all-purpose flour , divided

3 teaspoons extra-virgin olive oil , divided

2 large shallots , finely chopped (I actually used green onions because that is what I had.)

1/2 cup dry white wine

1 14-ounce can reduced-sodium chicken broth

1/3 cup reduced-fat sour cream (You could even sub plain yogurt if you're want to cut calories.)

1 tablespoon Dijon mustard

1/2 cup chopped chives (about 1 bunch)

Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Health Advantages: low calorie, low carb, low sat fat, heart healthy, healthy weight.

Nutrition Information

Servings Per Recipe: 4

Amount Per serving

Calories: 244 cal Carbohydrate Servings: 1/2

Carbohydrates: 1 g Dietary Fiber: 0 g Cholesterol: 72 mg

Fat: 9 g Sodium: 679 mg Saturated Fat: 3 g

Protein: 26 g Potassium: 334 mg Monounsaturated Fat: 3 g

Nutrition Bonus: Niacin (50% daily value), Selenium (31% dv).

Exchanges: 1/2 starch, 4 very lean meat ,1 fat

Rockin' Ricotta...

I recently mentioned that I've got a "thing" for ricotta (Spiced Asian Pears with Sweetened Ricotta), but that was an understatement!  Lately, I have been playing around with all the AMAZING simple dessert options this versatile cheese has to offer.  So easy to make and something about saying "ricotta" makes it sound like you can cook. :)  Here are a couple different combinations that I have tried... and LOVED!

*I'm partial to this one- perhaps steming from "Blueberries For Sal" my favorite childhood read. :)
Sweetened Ricotta with Fresh Blueberries 

1 cup ricotta

1 T sugar

1/2 tsp vanilla extract

handful of fresh blueberries

*Doug liked this one best.  Shocker... chocolate & raspberries.  That was a "given".

Cocoa Ricotta with Fresh Raspberries 

1 cup ricotta

1 T cocoa powder

2 T sugar

1/2 tsp vanilla extract

handful of frozen or fresh blueberries 

*My girls really liked this one.

Ricotta with Fruit Preserves

1 cup ricotta

2 T jam (I used some of my homemade blackberry jam)

1/2 tsp vanilla extract (if desired)

(I garnished with red sugar sprinkles, just so you're not stumped trying to figure out what that is. :)

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.

Creamy Sausage Tomato Pasta

Italian Sausage is quite a treat- it comes pre-packed with lots of flavor.  I'm to cheap to buy it often... plus I want to live. :)  But I picked some up that had been reduced, and when I saw the heavy whipping cream sitting next to it in the fridge, they both said, "You knew what we were when you picked us up." And I figured I might as well finish the job by putting them in the same dish... no regrets, just creamy goodness... and a rigorous workout in the morning.

Creamy Sausage Tomato Pasta (food.com)

1 tablespoon olive oil

1/2 lb sweet Italian sausage link , casings removed,crumbled

1/4 teaspoon crushed dried red pepper flakes

1/4 cup diced onion

1 1/2 cloves garlic , minced

1 (14 1/2 ounce) can Italian plum tomatoes , drained,coarsely chopped

3/4 cup whipping cream

1/4 teaspoon salt

6 ounces pasta

1 1/2 tablespoons minced parsley

grated parmesan cheese

Directions:

Heat oil in a heavy skillet over medium heat.

Add sausage and crushed red pepper.

Cook until sausage is no longer pink, stirring frequently, about 7 minutes.

Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.

Add tomatoes, cream, and salt.

Simmer until mixture thickens slightly, about 4 minutes.

(Can be prepared one day ahead. Cover and chill.).

Cook pasta in large pot of boiling water.

Drain.

Bring sauce to a simmer.

Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.

Divide pasta between plates.

Sprinkle with parsley.

Serve, passing Parmesan separately.