Coconut-Curry Sweet Potato Soup

Today for our next Soup Month recipe we have a creamy Coconut-Curry Sweet Potato Soup.  This is another great way to serve sweet potatoes and highlight the savory side of this delicious potato. 

These tasty orange potatoes are one of the healthiest foods you can include in your diet and here are a few reasons why.  Sweet potatoes are full of antioxidants, vitamin A and especially beta-carotene.  In order to absorb the most beta-carotene it is important to include a small amount of fat in the dish and in this case we used coconut milk, which adds a delicate sweetness to the soup.

To make the soup extra easy to prepare we used a crock pot to slowly steam /boil the ingredients.  The prep time was only about 15 minutes to peel and chop the veggies, toss everything into the pot, then a total of about 5 hours to slow cook. 


1/2 large Onion, chopped
2 medium Carrots, peeled and chopped
1-1/2 lbs Sweet Potatoes (about 3 medium), peeled and chopped
1 tsp  Curry Powder
1 tsp  Kosher Salt
1/2 tsp  Freshly Ground Black Pepper
3 cups College Inn Thai Coconut Curry Culinary Broth
1 cup  Coconut Milk
Sliced Toasted Almonds for Garnish


In a 6-quart slow cooker, combine the onion, carrots, potatoes, curry powder, salt, pepper and broth. 

Cook on high for 60 minutes, turn setting to low and cook for 4 hours longer.

Using an immersion blender, puree the soup, add the coconut milk and adjust seasonings as needed.  (You can also use a standard blender for this step, just work in 2 or 3 batches to puree the soup.) 

Ladle the soup into bowls and top with a sprinkle of sliced toasted almonds.  Enjoy!!

Tuscan Soup with Chicken Sausage

Today for day 4 of Soup Month 2012, we bring you an ultra-healthy soup that is ideal for lunch or a light dinner.  The inspiration for this soup came from a bargain I found at the grocery, namely a buy-one-get-one-free deal on the Al Fresco Chicken Sausage with Sage and Thyme.  I had never tried this type of sausage before but I was intrigued by the label which stated "no artificial ingredients, no nitrates, no MSG and it's gluten free, which is important to many people these days.  Besides that, it just sounded so tasty I had to try it and experiment. 

I wanted to follow an Italian path, somewhat of a pasta fagioli-type soup, but with a little of this and that added to the mix.  I started with an Italian-style chicken broth that was flavored with thyme, rosemary and basil, which would blend nicely with the sausage. Next I added some basic veggies, cannellini beans, tomatoes and spices, and some fiber-rich low-carb pasta. 

The results were delicious, with the soup tasting like it had cooked all day, even though it was ready in less than 30 minutes.  Even better, since the sausage is made of skinless chicken, there was no greasy taste like you would get from regular sausage, but it was full of flavor.  This was a fast, easy and quite healthy meal that I'm sure we will make again very soon.  Enjoy!!

8 oz  Al Fresco Chicken Sausage with Sage and Thyme
2 tsp  Olive Oil
3 medium  Carrots, peeled and chopped
1 small  Onion, chopped
2 tsp  Minced Garlic
4 cups  Progresso Tuscany Chicken Broth with Thyme, Rosemary and Basil
1 14-1/2 oz can  Diced Tomatoes with juice
1 15 oz can  Cannellini Beans, drained and rinsed
1 cup  Dry Dreamfield's Macaroni Pasta
1 tsp  Italian Seasoning Mix
1 tsp  Kosher Salt
1/2 tsp  Freshly Ground Black Pepper
1/8 tsp  Crushed Red Pepper Flakes
4 oz  Fresh Spinach Leaves, coarsely chopped
Shaved Parmesan Cheese for Garnish

Slice sausages into small bite-sized pieces, place in a medium soup pot and brown in olive oil for 3 minutes.  Add the carrots, onion, and garlic to the pot and saute until tender, about 7-8 minutes.

Add the broth, tomatoes, beans, pasta, Italian seasoning, salt, pepper and red pepper flakes to the pot, stir to combine and bring soup to a boil over high heat.  Reduce heat to a simmer, cover the pot and cook until the pasta is tender, about 7 minutes.

Add the spinach to the pot and cook until just wilted, about 3 minutes.  Adjust seasonings, if needed, and serve with a sprinkle of Parmesan cheese.  Enjoy!!

Oktoberfest Beef Stew

Nothing tastes better on a chilly fall night than a bowl of Beef Stew, and for day 3 of Soup Month 2012, we bring you Beef Stew with a hearty fall twist. 

Cooking foods on low heat and at a slower pace adds depth and character to any dish and it worked great for this meal. For this stew we combined tender cuts of beef with the rich flavor of Sam Adams Octoberfest Beer and the tanginess of whole cranberries, then let the flavors cook slowly for a bit over 2 hours.  The result was a rich, beefy broth, with just a hint of sweetness from the cranberries, and the pearl onions and mushrooms rounding out the dish with a bit of rustic flavor.  This is without a doubt the best beef stew I've ever tasted and I hope you enjoy it as much as we did!


2 lb  Boneless Shoulder Roast, cut into 3/4-inch pieces
1 TB  Canola Oil
1 tsp  Dried Thyme
1 tsp  Kosher Salt
1/2 tsp  Freshly Ground Black Pepper
1 Small Onion, chopped
1 cup  Beef Broth
2  Bay Leaves
1  Bottle Sam Adams Oktoberfest Beer (or your favorite Oktoberfest beer)
1 cup  Frozen Pearl Onions, thawed
1 8 oz pkg  Mushrooms, cleaned and quartered
1/2 cup  Water
4 TB  Flour
3/4 cup  Whole Berry Cranberry Sauce
1 lb  Cooked Egg Noodles

In a large soup pot heat oil over medium-high heat.  Add beef to pan and cook 6 - 8 minutes, stirring to brown on all sides.  Add onion, broth, bay leaves and beer and bring mixture to a boil.  Cover, reduce heat to low and simmer for 2 hours, stirring occasionally.

Add pearl onions and mushrooms to the stew, cover and cook 15 minutes.

Combine flour and water in a small cup.  Add mixture to the stew and stir, then add the cranberry sauce, stirring to fully combine.  Cook 10 minutes longer, discard bay leaves and serve over cooked noodles.  Enjoy!!

Blackened Swai Chowder

Our next creation for Day 2 of Soup Month 2012 is a Blackened Swai Chowder that combines a Cajun-inspired seasoning mix with the sweet flavor of Swai fish fillets.

For this dish I wanted the bright flavor of the Cajun fish to be the main focus of the meal and the chowder to be a delicate backdrop of red potatoes, tiny shrimp, and minced clams with a mild broth.  The results were delicious!  By cooking the fish quickly over high heat the full flavor of the paprika, garlic and cayenne really come through.  The fish was sweet on the inside and just a bit spicy outside  with a nice crispy texture.

The seasoning mix can be prepared in advance so it will be ready to use and, with only about 20 minutes of prep time, this dinner will be ready in about an hour.  (This same seasoning mix can be used on many foods.  Sprinkle the mix over chicken thighs and bake for a quick and flavorful dinner.)

Blackened Seasoning Mix
 1 TB Paprika
2 tsp Salt
1 1/2 tsp Garlic Powder
1 1/2 tsp Onion Powder
1/4 - 1/2 tsp Cayenne Powder (for a spicy batch use 1/2 tsp)
1 1/2 tsp Ground Black Pepper
1/2 tsp Dried Thyme
1/2 tsp Dried Oregano

To Prepare the Chowder
2 tsp  Olive Oil
1 small Onion, minced
1 small  Green Pepper, diced
6  Red Potatoes, washed and cut into 1/2-inch cubes
1 tsp  Garlic Powder
1 tsp  Salt
1/2 tsp  Ground Black Pepper
1-1/2 tsp Blackened Seasoning Mix
1 8-oz bottle  Clam Juice
1 1/2 cups  Milk
1/2 lb  Tiny Cooked Shrimp
1 can  Minced Clams, drained
1 cup  Half and Half
2 TB  Flour
5  Swai Fillets, each cut in half
1/2 cup  Half and Half
1 cup  House-Autry Seafood Breading Mix
1/2 cup  Canola Oil

Heat oil in a large soup pot over medium-high heat.  Add onion and green pepper and saute 5 minutes.  Add potatoes, garlic powder, salt, pepper and 1-1/2 tsp blackened seasoning;  stir and continue sauteing for 5 minutes until the potatoes are slightly browned on the edges.  Add clam juice and milk, bring chowder to a boil, then reduce heat, cover and simmer for 15 minutes or until potatoes are tender.

While the chowder cooks, place fish fillets in a glass baking dish and pour a 1/2 cup of half and half over the fillets, turning the fish over to evenly coat.  In a large bowl combine the breading mix and the remaining blackened seasoning mix and stir.  Add the fillets to the mix, turning to coat on both sides.

Heat a 1/2 cup canola oil in a large skillet over medium-high heat.  Carefully place several fillets into the oil (you can cook these in batches) and cook about 4 minutes on each side until crispy and cooked through.  Place cooked fish on a paper towel lined baking sheet and continue cooking the remaining fillets.

Add the shrimp and clams to the pot and stir.  In a small bowl whisk the half and half and flour until blended.  Add mixture to the pot, stir to combine then simmer for 10 minutes.

Ladle the chowder into soup bowls and place 1 or 2 blackened swai fillets on top of the chowder.  Enjoy!!

Pork Harvest Chili

Today we begin Soup Month 2012, and what better way to launch this exciting month of 31 new soup, stew and chili recipes than with a beautiful Pork Harvest Chili.  The flavors are bold and spicy and although the ingredients might hold a few surprises, this chili is packed with healthy vegetables, lean pork and creamy navy beans.  And it is spicy!

One of the ingredients that may be a bit uncommon would be sweet potatoes.  Most people think sweet potatoes are only served "sweet" with cinnamon and nutmeg or honey or even those little marshmallows melted on top.  But sweet potatoes are also delicious when used as a savory ingredient.  They add a delicate touch to the chili and add an interesting layer of flavor that compliments the spices.  They also add a great deal of nutritional value to this very healthy meal.

Don't let the spicy flavor scare you away from trying this delicious chili.  To create a more mild batch, simply reduce the amounts of chili powder and cumin used in the recipe (adjustments for these are included below).  For a vegan-friendly chili, add an extra can of navy beans in place of the pork.  I hope you enjoy this chili as much as we did and welcome to Soup Month!!


1 TB  Canola Oil
1 medium Onion, chopped
1 medium Green Pepper, chopped
1 Carrot, peeled and chopped
1 Celery Stalk, chopped
1 TB  Minced Garlic
1 large Sweet Potato, peeled and chopped
1 1/2 lb  Boneless Pork Sirloin cut into 1/2-inch pieces
1 tsp  Salt
1 tsp  Ground Black Pepper
1 1/2 TB  Chili Powder (for a milder flavor start with 2 tsp)
2 tsp  Cumin  (use 1 tsp for a mild flavor)
1 tsp  Unsweetened Cocoa Powder
1 tsp  Dried Oregano
1 cup  Chicken Broth
1 14-oz can  Diced Tomatoes, do not drain
1 Chipotle Pepper in Adobo Sauce, diced
1 TB  Adobo Sauce
1 15-oz can  Navy Beans
Sour Cream or Greek Yogurt for Garnish

In a large soup pot heat oil over medium-high heat.  Add the onion, carrot, celery, garlic and sweet potato and cook about 10 minutes until vegetables are just tender.  Season the pork with salt and pepper and add the meat to the pot.  Cook until browned, stirring frequently,  about 5 minutes.

Add the chili powder, cumin, cocoa and oregano to the pot, stir and cook for 2 minutes.  Add the chicken stock and tomatoes with the juice to the pot, then add the chipotle pepper and adobo sauce.  Stir until combined, reduce heat to a simmer and cook for 60 - 90 minutes or until the pork is very tender. 

Add the navy beans, stir and cook for 5 minutes longer until beans are heated through.  Serve with a dollop of sour cream or a light Greek yogurt.  Enjoy!!

These Are a Few of My Favorite...Soups!

We are fast approaching the start of Soup Month 2012 and I am so excited about the great soups, stews, chili and gumbo recipes that we will be introducing.  The selections include something for everyone, from spicy chili, to a variety of seafood chowders, to hearty vegetable soups and a couple of elegant soups for your holiday dinner menus.

My family has been a big part of the soup selection this year with all 3 of my daughters and my husband choosing a few soups that they wanted to try.  All of us love soup, but each of us has our favorite variety.  My oldest daughter loves old-world style rustic soups so anything with mushrooms, mussels or clams is her ideal soup.  The girl in the middle loves bean soups and anything spicy, while my youngest is the exact opposite.  She prefers smooth and creamy bisque-type soups.  For my husband, he is easy to please and will try anything but he leans towards the seafood soups like cioppino and the spicy creole-style soups.  So these are the recipes we have in store for you, a little bit of everything!

Before we get started with Soup Month, I wanted to showcase a few of our favorite soups from the past 3 years of "October is Soup Month".  These are soups that we enjoy on a regular basis and are often requested by my kids, so they have all been kid-approved.  I hope you join us for Soup Month are please do tell all of your friends and family to visit the site to find their own new favorite soup.

French Onion Soup -

Hot and Sour Soup -

Smoky Shrimp and Chorizo Soup -

Swai and Sweet Potato Chowder -

Golden Potato Soup with Spicy Shrimp -

Cincinnati Chili -

Crock Pot Spaghetti Sauce

Someone asked me if there were any foods that I don't cook from scratch.  They meant this in a joking manner, but I had several foods that quickly came to mind. Spaghetti sauce and tomato sauce are two of them.  I have to tip my hat to all of the Italians out there who gather up dozens of tomatoes, steam the skins off of them and spend hours in the kitchen stirring and seasoning their wonderful sauces. Somehow, even though I have tried to make my own tomato sauce, I just don't have the time and patience to do it.  What an exhausting project!

On the other hand, if you're serving spaghetti, you're going to need some sauce, so off to the store you go.  In our grocery there are no less than 15 different varieties of pasta sauce.  Each contains tomatoes and spices, some have meat or cheese, and one even claimed vodka as its' secret ingredient.  The main ingredient that all of the sauces share is sugar, and a lot of it, up to 10 grams per serving.

Although tomatoes naturally contain some sugar, additional sugar is not necessary.  Adding sweet onions and green peppers to your sauce will deliver a fresh flavor with just a touch of sweetness.

As far as cost, the above mentioned sauces ranged in price from around $1 for the bargain can, up to $7 per jar. ( $7 for a jar of pasta sauce!! That's just crazy!)  To save yourself  a bunch of money and serve a pasta sauce that's much healthier, look for sales on large cans of diced tomatoes, tomato sauce or tomato paste.  These are all you need to create the base to a wonderful spaghetti sauce.  Next, pull out the crock pot or slow cooker and a handful of Italian spices, an onion and some green pepper and you're on your way to a delicious dinner.  Prep for this meal is only about 20 minutes and the crock pot will take care of the rest.  Enjoy!!

1 lb  Italian Sausage
1/2 lb  Ground Sirloin
1 medium  Yellow Onion, chopped
1 large Green Pepper, chopped
12 Baby Portobello Mushrooms, chopped
1 28 oz can Diced Tomatoes with Basil and Oregano, drained
1 15 oz can Tomato Sauce
2 TB  Minced Garlic
1 tsp  Dried Oregano
2 tsp  Onion Powder
1 tsp  Salt
1/2 tsp  Ground Black Pepper
Regular or Whole Wheat Spaghetti, cooked

In a large skillet brown the sausage and ground beef until fully cooked.

Pour the cooked sausage and beef into a slow cooker followed by the chopped onions, peppers and mushrooms, then add all of the remaining ingredients.  Cook on LOW for 6 - 8 hours and serve over cooked pasta with a sprinkle of shaved Parmesan cheese.

Tomato-Rice Meatballs

This recipe has been in my family for so long, I don't think any of us know its true origin, but it has always been one of the top requested meals from all of the husbands in the family!

This is one of the rare recipes in which I use a store bought soup.  I try to avoid most canned soups because of the high levels of sodium they contain and although this soup does deliver a fair amount of sodium, using the one can of soup to serve 6 to 8 people keeps the levels pretty reasonable. 

I'm adding this meal to a new category of Blue Plate Special dinners since it is one of the family favorites of comfort foods.  It also has that old-fashioned diner-like feel to it.  The meatballs, which are a basic meatloaf-type mixture, are browned and then coated in a mixture of the tomato-rice soup and melted American cheese. Some stores only carry this soup during the winter months and rotate it out during the summer, so if your local market does not have it in stock, try asking the store manager,  Most stores will gladly add requested products to their shelves.  This is a simple recipe than your whole family will love.


2 lbs  Ground Sirloin
1/4 cup  Finely Minced Onion
1  Large Egg
2 cups  Dry Cubed Bread
1/2 tsp  Ground Black Pepper
1/2 tsp  Kosher Salt
1 tsp  Garlic Powder
1/2 tsp  Dried Oregano
1 can  Campbell's Tomato-Rice Condensed Soup
3/4 cup  Beef Stock
6 - 8 Slices  American Cheese

In a large bowl combine sirloin, onion, egg and the dry spices, mixing until fully blended.  Form the beef mixture into 6 or 8 slightly flattened meatballs. 

Place the meatballs in a large skillet, cover, and brown on both sides over medium-high heat.  When the meatballs are browned, drain the pan drippings, reduce heat to low, and move the meatballs to one side of the pan.  Add the soup and beef broth to the skillet and blend with a spoon.  Then coat the patties with the sauce and rearrange the meatballs evenly in the pan.

Place a 1/2 slice of cheese on each meatball and place the remaining cheese in the sauce, stirring until the cheese is melted.  Pour additional sauce over the meatballs as needed.  Serve with garlic mashed potatoes and steamed spinach.  Serves 6 to 8.  Enjoy!!

Crustless Quiche

Crustless quiche or egg casserole?  Regardless of the name, this fluffy egg dish with a mild green chili and spinach filling makes a delicious breakfast or brunch, or in this case a great weeknight meal. 

Since most mornings we are way too busy to fix a "fancy" meal, serving breakfast for dinner is something our family has always enjoyed.  Eggs are a great comfort food and they are also an inexpensive way to feed a family.  Plus with this dish, you'll even have leftovers for a quick breakfast.

12 Eggs
1/2 cup  Flour
1 1/4 tsp  Baking Powder
1/4 cup  Butter
4 oz can  Diced Green Chilies
1 pkg  Frozen Spinach, defrosted and water squeezed out
1 cup  Large Curd Cottage Cheese
2 1/2 cups  Grated Cheddar Cheese

Preheat oven to 425 degrees.  Melt butter in a glass 13 x 9 inch baking dish and set aside.

In a large bowl beat the eggs until blended, then add all of the remaining ingredients and stir until combined.  Pour the mixture into the baking dish and bake for 25 - 35 minutes or until golden on top and the center is set.

Serve with salsa, sour cream or hot sauce, a side of roasted potatoes and your favorite sausage or bacon.  Makes 8 servings.  Enjoy!!

Grilled Pork Roast with Cherry-Balsamic Sauce

This week I found some beautiful dark cherries on sale at the store and I decided to attempt a recipe that I've been thinking about for a long time.  I've always thought that cherries would taste great with a pork roast and cooking the pork on the grill would add a nice smoky flavor, too.  So that was the inspiration for this dish.

Starting with a simple red wine, balsamic vinegar and sweet cherry base, the addition of some molasses gave the sauce a nice rustic quality that was absolutely amazing.  You could taste each component of the sauce, and when combined with the light rub on the pork the dish was just full of flavor.  Not only that, the picky-eater in the family even asked for seconds!!  That is the best compliment a Mom could ask for.

2 lb  Pork Loin Roast, blade end if possible
1 tsp  Kosher Salt
1 tsp  Garlic Powder
1/2 tsp  Dried Thyme
1/2 tsp  Paprika
1/4 tsp  Dry Mustard
1/4 tsp  Chipotle Powder
1/4 tsp  Ground Black Pepper

Allow the pork roast to sit at room temperature for 30 minutes before applying the rub.

In a small bowl, combine all of the dry spices then apply the rub evenly over the entire roast.

Heat grill to the highest heat setting and place the roast on the grill.  Sear the outside of the roast on all sides, turning several times, cooking for about 10 minutes, then reduce the heat to a medium-low temperature, around 400 degrees.  Cook the roast for about 20 minutes longer, until the meat reaches an internal temperature of 160 degrees.

While the roast is cooking prepare the cherry balsamic sauce.

1 cup  Cherries, pitted and cut into small pieces
3 TB  Water
1/4 cup  Dry Red Wine
2 TB  Balsamic Vinegar
3 TB  Molasses
1/2 tsp  Dried Thyme
1/2 tsp  Kosher Salt
1 1/2 TB  Cornstarch
2 TB  Water
1 TB  Salted Butter

In a medium saucepan combine the cherries, 3 tablespoons water, wine, vinegar, molasses, thyme and salt.  Bring mixture to a simmer and cook for about 12 minutes, stirring frequently.

(At this point the sauce has thickened slightly, and can be used at this stage, but adding the cornstarch and water the mixture will be a more sauce-like consistency.)  Use a small bowl to combine the cornstarch and water, then slowly drizzle the cornstarch mixture into the simmering sauce while stirring.  When the sauce has thickened add the butter and remove the pan from the heat.

When the roast is finished cooking, slice the meat on an angle and top the slices with the cherry-balsamic sauce.  Enjoy!!

October is Soup Month - 31 Soup Recipes in 31 Days

Can you believe it's already September?  Even though the summer heat is lingering here in Florida, the cooler days will soon be upon us.  As I wait for those cooler temperatures to arrive, I'm already looking forward to our 4th Annual Soup Month in October. Nothing is more satisfying than a bowl of hot soup on a chilly night and we have some great new soups for you to try this year.

Be sure to check back daily during the month of October and discover a new soup, stew, chili or chowder recipe each day.  We have a delicious variety of soups lined up for you to try.  From hearty harvest vegetable and delicate oriental soups to elegant soups suitable for Thanksgiving dinner, we'll even throw in a couple new versions of chili and stews to round out the month.

To make sure you don't miss any of the recipes, just LIKE us on Facebook by clicking the link at the top right and your daily recipe will be sent to you on Facebook.  Thanks for visiting and we look forward to you joining us for Soup Month 2012!

Chicken Pot Pie with Sweet Potato Crust

Some people would call this peasant food or comfort food, but everyone enjoys a home cooked pot pie.   I've always loved to cook chicken pot pies because you can change the ingredients in the filling and take the flavor in a totally different direction.  And that's exactly what we did with this dish.  This is a very easy and tasty way to use up leftover sweet potatoes and chicken into one yummy pie.

For this pot pie I used some leftover baked chicken, sweet baby peas and a generous cup of little pearl onions, with a quick sauce of milk and white wine/herb broth.  I actually cooked the onions in the broth for a bit so the onion flavor would blend into the sauce.

The topping for this pie was going to be something special.  A creamy blend of leftover mashed sweet potatoes, butter, flour and egg proved to be a delicious crust, and it was a nice change from the traditional crust.

This is also a great "plan-ahead" meal that will save you time in the kitchen.  By baking a chicken for Sunday night dinner, and serving mashed sweet potatoes on the side, you already have the two main ingredients of this dish ready to go for a quick weeknight meal. 

For the Crust
2 cups  Mashed Sweet Potatoes
1/3 cup  Butter, melted
1  Egg
1 1/2 cups  Flour
1 1/2 tsp  Baking Powder
1 tsp  Salt

In a medium bowl combine the potatoes, butter and egg; stir until combined.  Blend in the flour,  baking powder and salt and stir until you have a smooth mixture.  Set aside.

To Prepare the Pot Pie
3 cups  Diced Cooked Chicken  (or use leftover turkey)
1 cup  Cooked Peas  (or peas and carrots)
1 cup  Frozen Small Pearl Onions
1 cup  Milk
1 cup  College Inn White Wine & Herb Broth
3 TB  Flour
1 tsp  Salt
1/2 tsp  Black Pepper

Preheat oven to 375 degrees.  Lightly butter the bottom of a 9 x 13-inch casserole dish and arrange the chicken followed by the peas in an even layer.  Set aside.

In a medium saucepan, combine the milk, broth and pearl onions and cook over medium-high heat for 3-4 minutes until warm, but not boiling.  Add the flour, salt and pepper to the broth mixture, blending well.  Cook until thickened, stirring constantly.

Pour the mixture over the chicken and peas in the casserole dish, then drop tablespoons of the sweet potato batter on top of the pot pie, lightly smoothing the mixture to fully cover the top of the pie.

Bake for 35-40 minutes or until the sweet potato crust is slightly browned and solid.  Enjoy!!

Shrimp and Artichoke Pizza

Homemade pizza is so much fun to make because you can choose your favorite ingredients, and the amount of each topping to suit your own taste.  Thin or thick sauce, light cheese or a thick and cheesy pizza, you can build your pizza just the way you like it. 

The list of toppings is just about endless and making a pizza is also a great way to use leftover chicken or vegetables that might otherwise go to waste.  You can stick to the common toppings like cooked sausage, sliced ham or Canadian bacon, then add in some sliced red or yellow onion, an assortment of sliced red, green or yellow peppers, or even some ham with pineapple.  Use your imagination to discover a new flavor combination to your liking.

For the pizza crust, you can choose a homemade Bread Machine Pizza Crust, or some grocery stores now sell pre-made pizza dough in the bakery department.  One word of advice, the pizza dough that comes in a tube is by far the strangest product I have ever come across.  I tried it several years ago when I found it on sale and I thought I would try it. (A bargain, right? Wrong!)  No matter what we did to this dough, it tasted horrible!  I'm not sure I want to know what the dough contains, but fresh dough is easy to make at home and the grocery dough is a good second choice.  Either of these will taste far better than dough from a tube.

This pizza is a unique combination of tiny baby shrimp, slices of marinated artichokes and Italian cheese on top of a light layer of Parmesan sauce.  It is truly a delicious combination and it would be an incredible appetizer for entertaining.  Just cut the pizza into 3-inch squares and let your guests help themselves to this tasty pizza.  For a spicy side dish add a few Baked Buffalo Chicken Wings.


Pizza Dough for 2 Pizzas
Mezzetta Olive Oil
Garlic Powder

Pizza Sauce  (Makes enough for 2 pizzas)
3 TB  Butter
1 1/2 TB  Flour
1/2 tsp  Salt
1/4 tsp  Black Pepper
1/4 tsp  White Pepper
3/4 cup  Milk
3/4 cup  Shredded Parmesan Cheese

Toppings for Pizza
1/2 lb  Salad Shrimp (very small shrimp)
1  Small Jar Mezzetta Marinated Artichokes, drained
1 cup  Shredded Six-Cheese Italian Cheese

Preheat oven to 425 degrees.

In a medium saucepan, melt the butter over medium heat.  Using a whisk, stir in the flour, salt and both peppers, then slowly add the milk while continuing to stir.  The sauce will begin to thicken slightly, then add the Parmesan cheese and continue stirring until the cheese melts.

When the cheese is fully melted and the sauce is smooth, remove pan from the heat and set aside to cool for 5-10 minutes.

Using a prepared Pizza Dough, grease a pizza pan with a light layer of olive oil.  Place the dough on the pan, spreading it to the edges.  Turn the circle of dough over a few times while spreading it out.  This will relax the dough and it will be easier to work with.  When the dough is spread out into a big circle, sprinkle a light layer of garlic powder around the edge of the pizza.

Bake the pizza crust for about 6-8 minutes or until the top just begins to brown and is no longer shiny or moist on top.  Remove the crust from the oven and spread the Parmesan sauce over the crust in an even layer, making sure to get the sauce all the way to the edge of the crust.

Next, add the pieces of shrimp and artichoke to the pizza, followed by the Italian cheese. 

Bake pizza for 15-18 minutes or until the cheese begins to brown around the edges.  Enjoy!!

Roasted Chicken Thighs with Garlic & Rosemary

It has been a quest of mine over the last few years to find a way to infuse flavor into dark meat chicken.  Yes, the white meat of the chicken breast is healthier and it works great for some recipes, but dark meat is just so full of flavor and yummy.  The problem is getting seasonings to adhere to the meat and absorb into the meat can be difficult.  Today I found a solution and it was so easy, I can't wait to make these again soon.  This is also a very budget-friendly meal.  Getting the thighs on sale for .99 cents made it a great bargain.

I started by mixing up some basic seasonings and ended up with a mixture very similar to the herb and spice mixture I use for bread dip.  I simply adjusted the shallot and garlic up a bit and continued with the same dry herbs. 

The next step was how to keep the mixture on the chicken, but I wanted some of the fat to cook off, too.  To do this I trimmed almost all of the skin and fat from the thighs, leaving a portion of skin on just the top of the thigh.  I loosened the skin and placed about 3/4 teaspoon of the oil, shallot and garlic mixture under the chicken skin, smoothed it around a bit, and replacing the skin on top.  By doing this it kept the herb mixture in place, the skin helped keep the moisture in the chicken and the excess fat cooked off into the crinkled foil below.  This way we ended up with a chicken thigh that was full of flavor, a little crispy on top and not cooking in the fat drippings. Yes!  Be sure to crinkle the foil before you begin to bake these so the chicken is a bit elevated off of the baking sheet.  We finished this dish off with a sprinkle of chopped fresh rosemary over the thighs before baking.

We served these juicy chicken thighs with Roasted Red Potatoes with fresh rosemary from our garden and a spoon of creamed spinach.  Overall this dish received 5 thumbs up and requests to make it again.  Enjoy!!

 

1  Large Shallot, finely minced
1-1/2 TB  Minced Fresh Garlic
1/4 tsp  Crushed Red Pepper
1/2 tsp  Chopped Fresh Rosemary
1 tsp  Garlic Powder
1/4 tsp  Black Pepper
1/2 tsp  Salt
1/2 tsp  Oregano
3 TB  Olive Oil
10  Bone-In Skin-On Chicken Thighs, trimmed of excess skin
1 tsp  Chopped Fresh Rosemary for Garnish

Preheat oven to 425.  Line a large baking sheet with heavy duty foil that has been well crinkled so that there are little ridges for the drippings to fall into.

To prepare the chicken, use kitchen shears to trim away the excess skin on the sides of the thigh, leaving just a square of skin about 2 to 2-1/2 inches square on top.  Place the thighs on the baking sheet and set aside.

In a glass bowl, mix the herbs, spices and olive oil together.  Scoop about 3/4 teaspoon of the garlic and shallot mixture, draining some of the oil off the spoon and back into the bowl, and place the garlic/shallots under the skin of each chicken thigh . Spread the herbs around but try to keep the garlic and shallot bits under the skin.  Do this with each of the thighs then brush the remained oil from the bowl over the tops of the thighs.  This way you have the bulk of the garlic and shallot under the skin, and the seasoned oil on top of the skin.  Sprinkle the remaining 1 teaspoon of rosemary over thighs.

Bake at 425 for about 35 minutes or until the juices run clear and the skin is crispy.

One Lovely Blog Award

I am so excited to announce that Ormond Dinners has nominated my blog for the One Lovely Blog Award.  This award is passed between bloggers, who in turn nominate eleven blogs of their choosing who will receive the award. 

Choosing the blogs to nominate is difficult.  Some blogs have received this award once or twice and others do not wish to receive blog awards at all.  Either way, these are blogs that I enjoy and visit frequently and I hope you will visit each of them, too.  Each blog has a unique view on food, restaurants, travel and life in general.

The rules for the award are:
1)  Link back to the site that nominated you.  (Thank you again Ormond Dinners.  Be sure to check out the recipes on her site for some unique and yummy recipes.)
2)  Write 11 random facts about yourself.
3)  Nominate 11 other bloggers.

11 Random Facts About Me

1) October is my favorite month. Partly because my birthday is in October, but mainly I just love the start of the cool fall season.
2)  I really, really cannot make myself like cilantro. I just can't.
3)  I am a dedicated Dr. Who and Walking Dead fan.
4)  I make the best homemade pizza... family will vouch for me.
5)  When I retire I would like to move to Maine.
6)  I work from home and my office is a totally soundproof and repurposed walk-in closet...Love it!
7)  I love guacamole with almost everything.
8)  My favorite wine is a good Zinfandel or Sangiovese.
9)  My dream vacation would be to Italy and would include lots of the above mentioned wines.
10)  I collect vintage wooden restaurant menus.
11)  I have met the most incredible people through this blog and I enjoy it more every day.

Nominate 11 Bloggers to Receive The One Lovely Blog Award

1)  Weird Combinations - A wide array of vegetarian foods that look so very good.
2)  Back Road Journal - Wonderful recipes, and beautiful pictures from the Northeast.
3)  Sodium Girl - For people who need a low-sodium diet this site is a wealth of information.
4)  Baked Perfection - The most beautiful selection of cupcakes I've ever seen.  Yummy.
5)  The Spiced Life - A delicious wide variety of recipes. 
6)  Happy Valley Chow - He knows about Sous Vide cooking and I'm totally jealous!! lol
7)  The Saucy Gourmet - Be sure to try the Skinny Mango Martini!
8)  The Three Little Piglets - Great selection of healthy, budget-friendly recipes.
9)  Quest for Delish - Great food and beverage recipes.
10)  Frugal Antics of a Harried Homemaker - Yum...Root Beer Cookies and lots more great recipes.
11)  Italian Foodies - A beautiful site with Irish-Italian recipes and great pictures.

Jumbo Oatmeal Chocolate Chip Cookies

Sigh!!  It's the day before school starts and I don't know where the summer went.  Summertime seems to be idling by then all of a sudden it's time to meet teachers, buy supplies, shop for shoes and start the annual taxi service to school.  And this year, just for a little added enjoyment (not), our daughters are going to not 1, not 2, but 3 different schools, and each of them will have a different start and dismissal time.  Sigh!!  I'm sure sometime in the next week I will feel like I'm driving in the Indy 500.

So to get this year started I wanted to send the kids to school with something tasty in their lunch boxes, but also something a bit healthy.  The original recipe called for raisins and pecans (which you could always add), but since we only had the chips on hand, that's what we used. 

These cookies are jumbo, about 3 inches across, but they are not overly sweet.  Just a good oatmeal flavor with little pockets of jumbo chocolate chips hiding inside.  This is seriously one of the best oatmeal cookie recipes I've ever tried and I hope you enjoy them as much as we did.

1 cup  Butter (2 sticks) softened
1 cup  Brown Sugar, packed
1 cup  Sugar
2  Eggs
1 1/2 tsp  Vanilla
2 cups  Flour
1 tsp  Baking Soda
1/2 tsp  Salt
3 cups  Old-Fashioned Oatmeal
1 1/3 cups  Jumbo Chocolate Chips

Preheat oven to 375 degrees.  Line 2 cookie sheets with parchment paper and set aside.

In a large bowl or using a stand mixer, cream together the butter, brown sugar and sugar.  Beat in the  eggs and vanilla and blend.  Add the flour, baking soda and salt to the butter mixture and stir until combined.

Pour in the oats and blend once more.  Add the chocolate chips and use a spoon or spatula to blend the dough by hand.

Drop 1/4-cup scoops of dough onto the lined cookie sheets and press down on the dough slightly to flatten.  Bake for 12-15 minutes or until set.  Allow cookies to cool on the baking sheets for a few minutes, then move them to a wire rack to cool completely.  Makes about 24 jumbo cookies.  Enjoy!!

Nutella Bread

My children have developed a serious addiction to Nutella.  Although I had seen this product on the grocery shelf many times, I had never tried it myself.  I picked up a jar last year and it vanished in just a few days. 

So what was this Nutella stuff?  I knew it was a hazelnut and chocolate spread but what was the big deal?  It's delicious, that's the big deal!

I started to hear stories from the kids about how "everyone at school loves Nutella" and I realized we could have some fun cooking with this tasty spread.  Well, today was the day to attempt Nutella Bread and it was a big hit.  The bread was moist with almost a brownie-like texture and full of that familiar Nutella flavor.  The addition of a little smear of peanut butter was suggested by my youngest.  If you are a Nutella fan...you've got to try this bread.  Enjoy!!


2 1/4 cups  Flour
3 tsp  Baking Powder
1 tsp  Salt
1/2 cup  Sugar
1 cup  Milk
2  Eggs
1 cup  Nutella Spread

Preheat oven to 350 degrees.  In a medium bowl, combine the flour, baking powder, salt and sugar and set aside.

In a large bowl, beat the milk, eggs and Nutella together until creamy, then add dry ingredients and beat until blended and smooth.

Pour batter into greased 8x4 inch loaf pan and bake for 1 hour.   Test for doneness by inserting a toothpick into the center of the loaf.  When the toothpick comes out clean, the bread is ready.

Baked Swai Florentine

After several requests from my husband to make Creamed Spinach, I finally found a way to incorporate the spinach into a main dish, while keeping the creamy texture intact.

I had never made creamed spinach before now and my only memory of the dish was when I ordered it in a restaurant years ago.  The texture was too pasty and the flavor was bland from lack of seasonings, except for an overabundance of onion...way too much onion.  So from those thoughts I knew how I did and did not want the dish to taste, and that I wanted to include fish, too.  A lightly seasoned sauce, with a creamy texture that would not hide the flavor of the fish.  I think we came up with a great combination.

For this dish you will want to make sure all of the water is squeezed out of the spinach, which is a bit messy, but you can use a colander to make it easier.  Just use a large spoon to press the water out of the spinach.  Removing as much water as possible will keep the sauce from separating and being too thin.  Enjoy!!

1 1/2 lbs Frozen Chopped Spinach, defrosted and fully drained
1/4  Butter
1 1/2 TB  Flour
1/2 tsp  Salt
1/4 tsp  Black Pepper
1 1/2 cups  Milk
1/2 cup  Grated Parmesan Cheese
1/4 cup  Panko Breadcrumbs, for topping
1/4 cup  Parmesan Cheese, for topping
5 - 6 Swai Fillets, about 1-3/4 lbs, fully defrosted and patted dry

Preheat oven to 400 degrees.

Place the defrosted spinach in a baking dish, spread in an even layer and set aside.

In a medium saucepan melt the butter and blend in the flour, salt and pepper.  Add the milk and cook until slightly thickened, stirring constantly.  Add 1/2 cup of Parmesan cheese and continue heating until the cheese has melted.  Carefully pour 2/3 of the sauce over the spinach and set the pan aside.

Place the fish fillets on top of the spinach and sauce, gently pushing the fillets into the spinach.  Pour the remaining sauce over the fish, and sprinkle the tops of the fillets evenly with panko crumbs and 1/4 cup Parmesan cheese.

Bake for about 15-20 minutes or until the fillets are cooked through and easily flake with a fork.  Return the fish to the oven, turn heat to the BROIL setting and cook for 3-4 minutes until the panko crumbs just begin to crisp.

Click here for more information on Swai Fish.

Brazillian Fish Stew with Swai Fillets

One of my favorite meals would have to be Cioppino, which is a San Francisco-style fish stew.  What I really love about this dish is that every time you cook it, the flavor is slightly different depending on what types of fish and seafood are used.  By using a variety of fresh clams, crabs, scallops, shrimp and fish, the taste might be slightly more sweet if using king crab legs, or a bit more rustic if using cod, mussels and shrimp.  Regardless of the specific types of ingredients used, by using only the freshest fish and shellfish available, you will always have a successful dish.

This Brazillian version of fish stew, also called Moqueca, is from Capixaba in southern Brazil.  Our dish was inspired by a recipe from Heguiberto over at Weird Combinations.  The general recipe is quite similar to Cioppino, but for this dish we included Swai fillets and since our tiny town has no source for the traditional urucum powder (used for color and a little spice in the dish) we substituted a bit of Ground Annato and the results were wonderful.  I thought about trying smoked paprika as a substitute and might try that next time.  The original recipe did call for a generous amount of cilantro, which is one herb I'm still not crazy about, so we left that out of our version.

Serving the stew was actually quite interesting.  A serving of rice is placed in the center of the dish and the stew is served along one side, with a scoop of Shrimp or Crab Pirao, ladled onto the opposite side. The pirao is a lightly flavored broth soup, and is a nice addition to the thick consistency of the fish stew, but it is optional for this dish as the stew itself makes a great meal.

1 1/2 lbs  Swai Fillets, about 5 fillets each cut into 3 pieces
1 1/2 TB  Lime Juice
Kosher Salt and Black Pepper
1-1/3 tsp  Ground Annato (find in Mexican food section)
3 - 4  Green Onions, chopped
1/2  Small Yellow Onion, minced
1 lb  Medium Shrimp, cleaned and deveined
2 TB  Olive Oil
1  14 oz can  Diced Tomatoes
Crushed Red Pepper
2  Cloves Garlic, minced

Rinse fish and pat dry.  Place the fish in a glass bowl, season with salt and pepper and add lime juice, stirring to combine.  Let stand 20 minutes.

In a large deep soup pot, add 2 TB olive oil and saute the yellow onion and garlic until translucent.  Add the ground annato to the pot and stir. 

Add the tomatoes in a layer over the onions and garlic, then add the green onions in another layer, and finally top with the pieces of fish, carefully pushing them into the stew.  Drizzle the remaining fish juices into the pot, sprinkle with salt, black pepper and red pepper flakes to taste (I used about a 1/2 teaspoon).  Cover the pan and cook for about 12 minutes over medium heat.  Avoid stirring to prevent the fish from breaking apart, just gently shake the pan a few times while cooking to combine. 

When the fish begins to turn opaque, add the shrimp to the top of the stew and recover the pot.  When the shrimp are nice and pink the stew is ready to serve.  This will only take about 5 minutes.

Serve with a scoop of brown or white rice.  Serves about 6.  Enjoy!!

Peanut Butter Cookies with Blackberry Jam

Even though I'm not much of a baker, there's something about a rainy afternoon that makes me want to bake. So today was a great time to try these Peanut Butter Cookies from Giada de Laurentiis'  Weeknights with Giada Cookbook, and they did not disappoint.  The dough has a nice peanut butter flavor with just a hint of cocoa, then you have the surprise of a blackberry jam center.  Yum!!  If I'm going to splurge and make cookies, I want them to be something this tasty.

These cookies are very easy to make and only require a handful of ingredients.  If you don't have blackberry jam on hand I think strawberry would be another delicious option.  (I might have to try those next weekend!)  This baking habit might just catch on :-)

1 cup  Flour
1/3 cup  Cocoa Powder
1/2 tsp  Baking Soda
18/ tsp  Fine Sea Salt
8 TB  (1 stick)  Unsalted Butter, room temperature
3/4 cup  Creamy Peanut Butter
1 cup  Sugar
1/2 cup  Light Brown Sugar, packed
1  Egg
1 tsp  Vanilla Extract
1/4 c  Blackberry Jam

Preheat oven to 375  and line 2 baking sheets with parchment paper; set aside.

In a medium bowl, combine the flour, cocoa, baking soda and salt; set aside.

In a large mixing bowl, beat butter, peanut butter, 3/4 cup of sugar, and brown sugar, beating until smooth.  Add egg and vanilla and mix, then add the dry ingredients and mix again until combined.

In a small bowl or plate pour the remaining 1/4 cup of sugar.  Use a measuring scoop to form 1/4 cup of dough into a ball, then roll in the sugar and place on the parchment-lined sheets.  Repeat with the remaining dough and you should end up with about 18 - 20 cookies.  (The original recipe used 1/4 cup of dough per cookie but the cookies come out pretty big, so 1/3 works better if you would like a  smaller cookie.)

Use a spoon to make an indent in the center of each cookie and place 1/2 to 1 teaspoon of blackberry jam in the center of each cookie.  (A full teaspoon seemed a bit too much on the smaller cookies so a 1/2 teaspoon worked better for us, if you like more jam go for the full teaspoon.)

Bake for 11 - 14 minutes until the cookies are crackled and slightly hardened.  Cool on the sheets for 5 minutes then transfer to a wire rack to finish cooling.  Makes about 18 - 20 cookies.

Roasted Red Potato Salad with Rosemary

As a side dish for the Oven Roasted Spice-Rubbed Chicken we served this yummy Roasted Red Potato Salad. With a combination of cider vinegar, a touch of Dijon mustard and fresh rosemary, the salad was the perfect addition to the zesty chicken.

This is a also great salad to take to a pitch-in or potluck dinner.  Since it contains no mayonnaise, it can easily be set out for a picnic without the need for refrigeration.  The salad can also be served slightly warm or can be chilled and served cold. We tried the salad both warm and cold and I think I preferred the warm version a bit more, while the kids preferred it cold. The salad had a nice vinegar taste that reminded me of a classic German Potato Salad. Either way the flavors were crisp, bold and delicious.

1 1/2 lbs  Red Potatoes, scrubbed and cut into bite sized cubes
1 TB  Fresh Rosemary, chopped
2 TB  Olive Oil
1 1/2 TB  Apple cider Vinegar
4 tsp  Dijon or Spicy Brown Mustard
2 - 3 TB  Chopped Green Olives
1 TB  Capers, rinsed and drained (optional)

Preheat oven to 400.

In a large bowl, toss the cubed potatoes with the olive oil and rosemary, mixing well to evenly coat.

Line a baking sheet with non-stick foil and spread the potatoes onto the baking sheet in a single layer.

Bake the potatoes for 20 - 30 minutes, stirring once, until potatoes are just beginning to brown on the edges and are almost fork-tender.  Do not overcook or the potatoes will crumble.

Allow the potatoes to cool slightly, about 15 minutes.  Mix the remaining ingredients in a large serving bowl, stirring to combine, then add the cooled potatoes and stir to coat the potatoes with the vinegar dressing.  The salad can be served immediately for a slightly warm salad or can be chilled and served cold.  Enjoy!!

BLT, Fried Egg and Pepper Cheese Sandwich

Ok, envision for a moment what it would be like to work in a restaurant. While some of you may be familiar with the frantic pace, the long hours and the ever-changing schedules, others may have no idea what restaurant life is like.  Many people have asked me if it was "fun" to work in the food business and that question always makes me smile. While it is enjoyable to work with other foodies, sharing ideas and orchestrating the perfect dinner party, it is without a doubt, an incredibly demanding job.

Believe it or not, when working in a commercial kitchen, one of the most difficult things to do is to remember to eat!  Seeing so much food you sometimes simply forgot to eat.  Then you glance at the clock and it's 10 pm and the last time you ate was somewhere around 7 am.  Now you're starving and you want something that resembles comfort food, but is quick and easy to throw together.  This sandwich was very often a combination lunch-dinner-bedtime snack..and it is amazing!

The original recipe by Chef Thomas Keller was published years ago in Food and Wine magazine, but the sandwich idea itself has existed in the restaurant business for much longer.  It's a combination of a BLT (bacon, lettuce and tomato) sandwich, a fried egg sandwich and a grilled cheese sandwich all put together into one delicious sandwich.  This makes a great dinner and you will absolutely love it!

Several Slices of Bacon, cooked and drained
Sliced Pepper Cheese or Provolone Cheese
2 Slices of Toasted Bread, I love using Italian Bread
Mayonnaise
Tomato Slices
Butter Lettuce Leaves
1 tsp  Butter
1  Large Egg

Place the toasted bread on a plate.  Place the pepper cheese on one side and spread mayonnaise on the other half and top with bacon, tomato and lettuce.

In a small skillet, melt the butter and fry the egg over medium heat, turning once so the egg is cooked around the edge but still runny inside.

Carefully place the sunny side up egg onto the lettuce side of the sandwich.  Place the other slice on top and slice the sandwich in half.

Spiced Pork Chops with Rosemary

I've always leaned away from cooking pork chops because they seemed so ordinary.  Add a little seasoning, then grill them, fry them, bake them and the flavor was always about the same.  Because of those boring chops in the past I was excited to try this recipe for Spiced Pork Chops.  It also gave me a chance to use some of the fresh rosemary from my garden.

This dish is a slight variation from the original recipe found in the Weeknights with Giada cookbook and it is definitely going to be a repeat meal and a family favorite.  I'm really enjoying this cookbook and I can't wait to try more of the recipes.  If you are not familiar with Giada, this is definitely a great book to pick up.  Her cooking is kind of Italian food with a modern healthy twist.  Best of all, her recipes are family-friendly and easy to prepare.

I did a little adjusting to the original recipe by toning down the red pepper flakes and increasing the amount of garlic.  I'm not really sure the red pepper flakes added that much to the sauce and I might leave them out completely the next time I make this dish. 

I also changed the sauce preparation a bit by adding the rosemary and onions to the skillet for a quick saute.  It softened the rosemary and really brought out the flavor.  The rosemary, combined with honey and balsamic vinegar was what really caught my attention.  The flavors came together beautifully and the chops were moist and full of flavor.  Be really careful not to overcook the chops so they will come out nice and tender.

1 TB  Olive Oil + 2 tsp, divided
6  Boneless Pork chops, 1-inch thick
Kosher Salt and Black Pepper
1/2 tsp  Crushed Red Pepper Flakes (original recipe calls for 1 tsp)
1/2 cup  Balsamic Vinegar
1/2 cup  Honey
1 TB  Minced Garlic
1  Large Green Onion, white and light green parts only, minced
1 1/2 tsp  Fresh Rosemary, chopped
4 TB  Unsalted Butter

In a large skillet heat 1 TB olive oil over medium-high heat.  Season pork chops lightly with salt and pepper, place chops in the skillet and cook about 5 minutes on each side until almost fully cooked through.  Remove the chops from the pan, cover and keep warm.  Keep the skillet handy for the final steps.

In a small saucepan add the red pepper flakes, vinegar, honey, and garlic, stir to combine and heat to a low boil.  Let simmer on medium-low heat for about 10 minutes until slightly reduced. 

Back to the skillet, over medium-high heat add 2 tsp olive oil to the pan, then add the green onions and rosemary.  Saute for 3-4 minutes until softened slightly.  Add the chops back to the skillet and reduce heat to low.

After the sauce has reduced, remove the pan from the heat and whisk in the butter.  This will slightly thicken the sauce and give it a nice shiny glaze.  Pour the sauce over the chops in the skillet and heat 2 minutes longer.  Serve chops with garlic mashed potatoes, steamed broccoli and a nice cold chardonnay.

Chicken Fajitas

This is a great way to serve spicy Mexican food while going a little lighter on fat, sodium and calories.  Through a little experimenting I came up with this fajita seasoning mix that adds a lot of flavor to the meal without all of the sodium that the store bought packages contain.  Just as an example, one national brand packet I read had 260 milligrams of sodium per serving, and the package stated it would serve 8.  It's kind of hard to believe you will get much flavor into your food if that little packet is to actually season enough food for 8 people.  It's almost all salt.

   

To make this recipe healthier we included lots of sliced veggies and mixed up a seasoning mixture that is light on salt and loaded with zesty flavors.

Fajita Seasoning Mixture

1 TB  Cornstarch
2 tsp  Chili Powder
1/2 tsp  Salt
1 tsp  Paprika
1 tsp  Sugar
1/4 tsp  Poultry Seasoning
1 tsp  Onion Powder
1 tsp  Garlic Powder
1/4 tsp  Ground Cayenne Pepper
1/2 tsp  Ground Cumin

In a small glass bowl combine all ingredients and set aside while you prepare the chicken and vegetables.

1-1/2 - 2 lbs  Boneless Skinless Chicken Breasts, cut into thin strips
1  Large Red Onion, cut into thin slices
2  Large Green Peppers, cut into thin slices
2 TB  Canola Oil
Regular or Whole Wheat Soft Taco Sized Tortillas Shells
Queso Fresco Cheese, crumbled for garnish
Lime Wedges, for garnish
Avocado Slices, for garnish

In a large skillet heat oil over medium-high heat until shimmering.  Add the chicken strips to the pan and stir to coat the chicken with the oil.  Sprinkle the seasoning mixture over the chicken, reserving 2 teaspoons.

Cook the chicken until the edges start to brown, about 3-4 minutes stirring occasionally. Add the onions and peppers to the pan, but do not stir just yet, but cover the pan and allow the veggies to steam for 5 minutes.

Remove the lid from the pan and sprinkle the veggies with the remaining fajita mixture and stir to combine the veggies and the chicken.  Continue cooking for 3-4 minutes until the chicken pieces are no longer pink.

Spoon the mixture onto tortilla shells and sprinkle with Queso Fresco cheese, if desired and serve with a few lime wedges and avocado slices for toppings.  Enjoy!!

California Rolls

About 2 years ago I bought a sushi set with the intent of learning how to make California Rolls, also known as Inside Out Rolls, and other types of sushi.  As usual, I was hoping to find the time to make the rolls but never got around to it.  Well, this was the day to learn about sushi.

The sliced rolls always look so pretty when you order them at a Japanese restaurant, but dining on sushi can be quite expensive.  By making your own rolls you can change the ingredients to suit your own taste and also save a lot of money.  Even better, they are actually very simple to make and I was surprised at how much fun they were to assemble.

The California Rolls are made of fairly common ingredients like crab, avocado, cucumber and sushi rice, along with a few unique items like nori seaweed and sesame seeds or sesame oil.  We went with these standard ingredients for this first batch but in the future the possibilities are endless! I can't wait to try these with different types of fillings.

2 cups  Rice Select Sushi Rice
2 1/2 cups  Water
2 TB  Rice Vinegar
2 TB  Sugar
1 TB  Kosher salt
1 cup of Water
1 TB  Rice Vinegar
1 package Nori Seaweed
1  8 oz pkg  Crab Meat or Imitation Crab Sticks
1  Avocado, thinly sliced and sprinkled with lemon juice to prevent browning
1  Cucumber, cut into thin matchsticks
Sesame Oil  (or Sesame Seeds, optional)

Place the rice in a mixing bowl and cover with water.  Swirl the rice in the bowl and pour off the water when the water becomes milky-white.  Add more water and repeat the process until the rice water is clear. This will take 3 or 4 rinses.

After the final rinse, place the rice in a medium saucepan with 2-1/2 cups of water.  Bring to a boil then reduce heat to low and cover.  Cook 18-20 minutes, until water is absorbed, remove from heat and let rest covered for 5 minutes.

Combine the rice vinegar, sugar and salt in a glass bowl and microwave mixture for 40 seconds.  Stir mixture until salt and sugar are fully dissolved and set aside.  Place the rice in a large non-metallic bowl and let cool for 10 minutes.  Stir the vinegar mixture into the rice, carefully stirring to coat all of the rice.  Allow the rice to continue to cool to room temperature.

Now you are ready to roll.  For quick preparation, place the bowls of ingredients in a row in front of you and place a bamboo mat on the counter, covering the mat with plastic wrap.  Combine the 1 cup of water with 1 TB of rice vinegar in a glass bowl and set this nearby.  This will be used to keep your hands moist while making the rolls.

Using a sharp knife, slice 1 sheet of nori in half and place it on the covered mat.  Dip your hands in the water/vinegar mix and then spread a layer of rice over the nori, pressing the rice all the way to the edges. The rice will be about a 1/2-inch thick. Now carefully turn the rice-covered nori over so the nori side is now facing up.

Spread a thin smear of sesame oil across the center of the nori from left to right. Now place a layer of crab, again working left to right, followed by a layer of cucumber and a layer of avocado.

Start rolling the mat up and over the ingredients, pressing the filling inwards, and roll almost one complete turn, stopping to press and firm the roll and the ends.  Complete the roll, making sure the plastic wrap doesn't get rolled inside.  Remove the wrap and carefully move the roll to a cutting board.  Slice in half and then cut each half into 3 slices, for a total of 6.

Place the slices on a plate with a serving of pickled ginger, a small dollop of wasabi and a dish of soy sauce for dipping.