Oven Roasted Potato Fries

Category: veggies | Difficulty: easy

photo courtesy of FotoosVanRobin

Ingredients:
3 or 4 yellow yukon gold potatoes
kosher salt
lemon pepper
EVOO
Dried parsley
Dried Savory
Paprika
Garlic cloves (optional, you can add this if you like when you add the herbs, if you don't care for the strong aroma of the garlic, you can certainly omit it.)

Preparation:
Preheat the oven to 425 to 450 for about 10 minutes. Clean potatoes and slice them like french fries about 1 inch, you can cut away any skin blemishes if you want. I do that but mosttimes I can leave the skins on. Coat a baking sheet with some EVOO and lay the potatoes on it making sure not to overlap them so that all cook evenly in the oven.

Sprinkle salt liberally and lemon pepper. Then drizzle herbs on them, some garlic cloves, and add a little paprika for color. Add a touch more of EVOO over the potatoes to coat them. Use your hands to be sure all the fries are equally coated with the oil and seasonings. Then roast in the oven for about 25 minutes or until they are soft to the fork.

Remove and then top with whatever you like: shredded mozzarella or parmesan cheese! Oh... and if you're feeling a little spicy...add some chili powder with a bit of cayenne pepper before you put the fries in the oven!!! MMMMMMmmmm mmmmm!!! Good potato!!! Serve with a burger or veggie burger and get down tonite!!!

NaBloPoMo:Day 28: Tater Tot Casserole

Category: NaBloPoMo February 2009 | Difficulty: Easy

Well, I did it! I survived NaBloPoMo! And in case you were wondering, it stands for National Blog Posting Month. It's where you can opt to post a new entry everyday for a month. I normally do it every November because prizes are handed out and it's usually the busiest time of the year for more bloggers to blog everyday. I was introduced to them last year and I thought it would be fun but it so much work too, but at the end I always feel a sense of accomplishment. Now I'm planning no more until November 09 and I'm looking for anyone who would like to join me, I say there really is strength in unity. So email me here if you'd like to do NaBloPoMo with me this November! The rules are really simple, you just get on their blogroll for that particular month and then after you make it through that month, you get to wear a badge on your blog like this one:

To learn more, visit NaBloPoMo.com!

So, for my last day of NaBloPoMo, one more hubby fav dish! Tater Tot Casserole! This is a cool dish to make and it works for breakfast, lunch, or dinner. I love tater tots but I confess I don't eat them that much and rarely think about them when I shop, but when I was preparing my theme for this month I had to think about all his favorite dishes and he really likes this one. You can certainly omit the ground beef to keep it vegetarian so the method is more what I'm sharing here! Try it, the kids also will love this meal!

Ingredients:
1 can cream of mushroom soup
1 bag tater tots
1 can of green beans (drained)
1-1/2 c. shredded cheddar cheese
1 lb. of lean ground beef

Preparation:
Brown meat. Add cream of mushroom soup and green beans and stir together continuously. Let simmer on low heat for 15 minutes.

Place mixture in the bottom of a casserole dish. Lay tater tots neatly on top of the mixture. Place in oven on 350 degrees and let the tater tots brown.

Sprinkle with cheese; melt it in the oven and enjoy!!!!

NaBloPoMo:Day 27: Homemade Tomato Soup

Category: NaBloPoMo February 2009 | Difficulty: Easy

I couldn't possibly let Sandwich Day go without making some tomato soup and though hubby can take it or leave it, I'm taking it! Dunking my hot sandwich into a hot bowl of soup sends me up to Heaven! Growing up I didn't like tomatoes but always liked tomato soup which I thought was weird. I think that I had this image of tomatoes that made me think I couldn't like them in any other way than a soup. Now I love them diced, stewed, even raw! Go figure how our tastes changes over time or perhaps our fears lessen over time! I'm more willing to experiment with new things now than when I first started cooking.

I love the color of red tomatoes and I try to always keep them around even if in the can. Tomatoes are so versatile and I use them in salads, sandwiches, soups, mixed vegetable dishes, and even with pasta meals. I love the sweetness of them and mixed with Italian herbs even better. For the tomato sauce I keep on hand, I like to buy Hunt's tomato sauce with basil, garlic, and oregano. They're always on sale like 6 for $1 so I rack up when I shop for them!

Ingredients:
1/2 can whole peeled tomatoes
1 can Hunt's tomato sauce with basil, garlic, and oregano
vidalia onion, chopped finely
1 garlic clove, chopped
dried basil
oregano (fresh or dried)
1/2 c. milk
EVOO
kosher salt
lemon pepper
green onion, chopped (optional for topping)

Preparation:
Sauté onion, oregano, basil, and garlic in the pot with a little EVOO that you plan to make the soup in. Once onion is clear, add the strained whole peeled tomatoes. Stir. Then, add the can of tomato sauce. After this has come to a boil, add milk. Stir immediately. Add salt and pepper to taste. You can an also adjust more herbs if you want. Blend until mostly smooth, leave a few tomato chunks to keep it hearty. Pour into bowls and top with some chopped green onions and/or basil.

And this soup will be submitted to Deb's Souper Sundays!

NaBloPoMo:Day 26: Sandwich Day For Lunch: Grilled Cheese

Category: NaBloPoMo February 2009 | Difficulty: Easy

Who says you can't have sandwiches all day? My hubby and I can always go for a good sandwich and today, a traditional grilled cheese that we still love today. Now personally I would dip my sandwich in a hot bowl of tomato soup, hubby; not so much! He'd just eat it alongside chips.

To make a really good grilled cheese, I like to have really good, fresh cheese (hubby loves cheddar cheese) and I like honey wheat bread. Take 2 slices of bread, a slice of cheese and insert it in between the bread, butter the outside of the bread on each side. Place in a pan on low heat and turn when needed, until both sides are golden brown and the cheese is ooey gooey. Then serve with pickles and potato chips on the side.

____________________________

For Dinner: Turkey Cheese Hawaiian Panini
Difficulty: Very Easy

Now for dinner, a heartier sandwich with Hawaiian bread, oh YUM! I love making this panini on my press. For me, hot sandwiches are like comfort food especially when served next to a soup and again I think I'd dip this in tomato soup too! Does that mean I should make tomato soup too?

Ingredients:
1 lb. Honey Maple Glazed Turkey thinly sliced from deli
Swiss, White American, or Mozzarella cheese
King Hawaiian bread or any type of sweet bread you like
Mayo or Miracle Whip
EVOO

Slice bread into 1 inch thick slices for sandwiches. Put all ingredients together on the bread and place on preheated lightly oiled panini press, griddle, or skillet and press down until the cheese is melted. Serve hot!

NaBloPoMo:Day 25: Cheesy Onion Quesadillas

Category: NaBloPoMo February 2009 | Difficulty: Easy

Four Words Wednesday! Try to guess my message today!

N a _ l o _ o _ o i _ _ a r _ _ o r _!

Answer:
NaBloPoMo is hard work!

In the meantime, enjoy this snack favorite of hubby's! He loves quesadillas and they're so easy to make! Plus most of the ingredients I use I always have on hand so no having to run to the grocery store to pick up something!


Ingredients:
1 pkg. (10 inch) flour tortillas
1 c. shredded cheddar cheese
1 c. Monterey Jack cheese, shredded
fresh parsley or lettuce
cooked bacon chopped (optional)
1/2 vidalia onion finely chopped

Preparation:
In a pan, coat it with EVOO and saute onions until translucent and then set aside.

In another large pan on low-medium heat, put 1 tortilla laid flat. Sprinkle cheese with onions and fresh parsley over half of tortilla. When cheese is melted, fold tortilla and continue heating until browned lightly and crisp. Remove from pan and eat.

If you're using bacon...be sure to add this as with the cheese, parsley, and onions. This is a such a good snack! Serve alongside your favorite salsa dip!

NaBloPoMo:Day 24: Tasty Meatloaf

Category: NaBloPoMo February 2009 | Difficulty: Easy

I talk a lot about comfort food, but I can't help it! Nothing's better to me than having a meal that makes me feel warm inside when I've had a trying day. Today was that kind of day! I spent the majority of it sending emails back and forth when a meeting is really the better solution but oh well! I'll roll with the punches so tonite, a meatloaf is in order. Hubby's day today was pretty stressful too and he works many more hours than I do. I like for him to be full and sleep good because sometimes he pulls all nighters! Don't know how he does it...anyway, I thought of meatloaf because it's one of those dishes my mom liked to fix every once in awhile. I grew up not being too crazy about them until I began to cook it myself and now I get to control what ingredients I like, what control! Got love it right? So to plate it up, I opt for mashed potatoes both of which take me to a comfortable couch with a big flannel blanket and my TV on an old Bette Davis movie! Or cuddle up beside my honey and watch a swashbuckler movie since that's hubby's favorite types of movies and this month is dedicated to him! Ok...I can do that!


Ingredients:
2 eggs
2/3 c. milk
3 slices bread
1/2 c. chopped onion
4 oz. of shredded cheese
1 tsp. salt
1/4 tsp. of black pepper
1-1/2 lean ground beef

Preparation:
Beat eggs. Add milk and bread and let stand until bread absorbs liquid. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf. Bake at 350 degrees for 45 minutes. Serve with piping hot mashed potatoes.

If you want to make a topping for the meatloaf:

1/2 c. tomato sauce
1/2 c. brown sugar
1 tsp. mustard

Preparation:
Combine topping and spoon over meatloaf after about 30 minutes. Spoon topping over meatloaf every 10-15 minutes while meatloaf is cooking.

NaBloPoMo: Day 23: Kim's Pepperoni Pizza

Category: NaBloPoMo February 2009 | Difficulty: Easy

Saturday was Tax Day for hubby and me, it is always a grueling task we do each year, it's one of those things I dislike about being self-employed but it must be done so to make the "joyous" occasion even more "joyful" I do a buffet-style party! It always helps me to have a snack in between totaling up expenses for how much money we spent on office supplies, etc.! For this year's party theme, I decided to make a pizza! I love making my own pizzas and you can read all about that in one of my previous posts. I start out with Pillsbury pizza dough and this time, I chose the thin crust and since I had a coupon for $1 off, I couldn't resist buying it! It works so wonderful, easy to use with a little flour and my pizza stone does the rest of the work!

I also decided to make my own spaghetti sauce rather than buy the jar for $3 at the store. I added a little cheese because as you know too much cheese doesn't like me much! I added a little chopped green onion, some Italian dried herbs and the pepperoni and TA DA - my own pepperoni pizza! It was so good too ya'll! Of course we didn't finish all our tax files so it looks like we'll need another day and I'll need to come up with another buffet theme for that!

Ingredients:
1 pkg. of turkey pepperoni
cheese (your choice)
1 can of Pillsbury Thin Crust pizza dough
1 can of tomato sauce
5 or 6 squeezes of ketchup
dried pizza seasonings
All-purpose flour
Dried oregano
Dried margarim
Dried basil
1 finely chopped green onion
lemon pepper
pizza stone
cayenne pepper (optional)

Preparation:
I use some flour to work the dough, but I don't overdo it. Meanwhile, preheat oven to 350 degrees. I spread the dough over my pizza stone and then place in the oven to get just lightly golden brown. While the dough is in the oven, I prepare the sauce. In a big bowl, combine ketchup, tomato sauce, dried herbs, pepper to taste. I add a little cayenne pepper for a bit of a kick. Stir together and set aside.

Once the dough comes out of the oven, pour the sauce over it and layer the pizza with cheese, green onions, and pepperoni. I sprinkle a bit of dried parsley on top and place pizza back into oven until the pepperoni is done and the cheese melts. Serve hot!

NaBloPoMo: Day 22: Traditional Spaghetti & Meatballs

Category: NaBloPoMo February 2009 | Difficulty: Easy

Aw this brings me back to my childhood when I first started to cook. This was my dish I chose to cook for my mother and I still remember it as if it were yesterday. I was nervous and shaking as she took the first bite. I was hoping she'd tell me the truth whether she liked it or not but at the same time I wasn't sure if I could handle the criticism. To my shock and amazement, she asked for seconds which she never did! She even said mine was better than hers. I was just 12 years old at the time. And even after all these years, this is still one my favorite meals to cook. It just brings back to those days when I was watching my mom cook and I was learning all I could. I love being in the kitchen, there is just nothing like losing myself in my food. Hubby is so cute as he leaves me alone with I tell him I'm going to cook! He knows it is my domain. This is also one of hubby's favorite meals too so it's doubly nice to fix it. Everyone of course has their own variations so this is just one method that I use but feel free to use your own favorites, this is one of those dishes that you really can't mess up!


Ingredients:
Meatballs (see below)
1/4 c. EVOO
1/2 c. chopped vidalia onion
1 clove garlic, minced
tomato paste
1 c. water (or enough to cover the spaghetti)
1 can of tomato sauce
1 tsp. kosher salt
1/2 tsp. oregano
1/2 tsp. basil
1/8 tsp. pepper
1 pkg. (16 oz.) spaghetti

To prepare the meatballs:

1-1/2 lbs. lean ground beef
1/3 c. Italian or Panko bread crumbs
ketchup
1 egg
1 tbsp. chopped parsley
1-1/2 tsp. kosher salt
some chopped vidalia onion
1/4 tsp. lemon pepper

Preparation:
Shape into balls. Brown them in oil in a large skillet. Pour off excess fat. Add onion and garlic; saute 2 to 3 minutes. Add 1 tablespoon of tomato paste, water, tomato sauce, salt, oregano, basil, a few squeezes of ketchup, and pepper; simmer 15-20 minutes. Add spaghetti to rapidly boiling water, I add a teaspoon of oil and I use my fork to stir to be sure the pasta doesn't stick.

NaBloPoMo: Day 21: Chicken Fettucini Alfredo

Category: NaBloPoMo February 2009 | Difficulty: Easy

Though I love white pasta, I learned quickly that my body doesn't so this is a hubby meal all the way! He likes the white sauce and I think more than the red. At D&B (Dave & Buster's), they make a blackened chicken fettucini alfredo dish that hubby's pretty fond of. This is my variation of that since I don't have their recipe, but I could figure out most of the ingredients! LOL! It is a comfort food I think and quite filling. Hubby likes it when I cook this because he knows he's get this all to himself! Can't blame him, that's how I feel about any seafood I make, kinda love it when we don't have to share and we don't have to feel guilty about it!


Ingredients:
1/4 c. butter
1/4 c. olive oil
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
1/2 c. chopped green onions with tops
2 cloves garlic, minced
1 c. whipping cream
1 pkg. McCormick Pasta Prima Alfredo Sauce
12 oz. fresh mushrooms, thinly sliced
15 oz. can tomatoes, drained and diced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. chopped fresh parsley
2 tbsp. dried basil
1 lb. hot, cooked fettucini
1/2 c. freshly grated Parmesan cheese

Preparation:
Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onion, and garlic; saute until chicken is lightly browned (or grill the chicken). Stir in cream, sauce mix, mushrooms, tomatoes, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheese. Serves 6 to 8.

NaBloPoMo: Day 20: Barbecue Chicken Breasts

Category NaBloPoMo February 2009 | Difficulty: Easy

Hubby and I love barbecue chicken, we not big fried chicken lovers nor do we eat chicken that's not boneless and skinless. I grew up on fried chicken with the skin but as I got older I liked it better without. So we stick to the white meat and the other thing I love about boneless, skinless chicken is it doesn't take long to cook. You know how I scream about not having enough time in my schedule so anything that helps me get the meal on the table faster, I'm all for!! This dish surely qualifies!! I like to serve this up with potato salad!


Ingredients:
4 whole chicken breasts, halved or use chicken cutlets

Marinade:
4 tbsp. oil
1 tbsp. brown sugar
1 tsp. dried thyme or basil leaves
Dash pepper
2 tbsp. lemon juice
2 cloves garlic, minced or pressed
3 whole cloves

Preparation:
Wash chicken breasts, pat dry. Blend together oil, soy sauce, lemon juice and brown sugar. Place chicken in a single layer in a glass dish. Sprinkle with garlic, pepper, thyme or basil leaves and cloves. Pour marinade over chicken. Let stand in refrigerator for 4 hours, turning breasts over from time to time. Preheat barbecue grill.

Place chicken breasts on grill, baste with marinade. Grill for about 5 minutes on one side, turn - grill another 5-9 minutes until chicken is fork tender and juices run clear when pierced with fork and chicken lightly brown. Don't overcook. Garnish with fresh thyme or basil leaves or parsley.

Note: If you don't have a grill, you can pan fry the chicken with a little oil and continue basting with marinade turning over until chicken is done! Serve with rice or potato salad!

NaBloPoMo: Day 19: Bean Beef Burrito

Category: NaBloPoMo February 2009 | Difficulty: Easy

Hubby likes burritos from Taco Bell and when he was on the road a lot on photo shoots, he ate there a lot. He also would buy the burritos in the grocery store and he still loves them today. I thought he'd be sick of them eating so many over the years, but not at all. So, with all this saving money going on in our house I'm trying to give him his favs at home so he won't miss going out so much, so far I'm doing good! This is an easy recipe too so if you're looking for a quick lunch or a snack, I think this will fit the bill!


Ingredients:
10 flour tortillas
1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
2 (15 oz.) cans red kidney beans
2/3 c. taco sauce
1 tbsp. chili powder
1/2 tsp. salt
6 drops Tabasco sauce
1 c. shredded cheddar cheese
1 c. sour cream
Chopped onions

Preparation:
Wrap tortillas in foil and warm in oven at 350 degrees for 15 minutes. Meanwhile, cook ground beef, onion and garlic in skillet until browned. Mash beans in liquid until smooth. Stir together taco sauce, chili powder, salt and Tabasco sauce into beans mixture and add beef. Cook 3 minutes. Remove from heat. Spoon 1/2 cup beef mixture into center of each tortilla. Top with cheddar cheese, onions and sour cream. Tuck two sides over filling and then roll up. Makes 10 burritos.

NaBloPoMo: Day 18: Chicken Fingers w/Red Pepper Sauce

Category: NaBloPoMo February 2009 | Difficulty: Easy

Three Words Wednesday:

S for Simple
(not a complicated dish to make)

O for One (cause you can't eat just one)

S for Straightforward (no hidden tricks or hard to get ingredients)


Ingredients:
1 c. of corn flakes, or Italian bread crumbs or 1 bag of Shake 'N Bake (I often use 1 cup of Honey Maid Honey Graham Crackers
1 pkg. of boneless, skinless chicken tenderloins
salt
pepper
1 egg
sweet paprika
EVOO

I like working with the boneless, skinless chicken tenderloins because they're already cut into chicken fingers, but if your store is out of them, you can use cutlets, or even fillets. You just have to cut them lengthwise and you'll have the shape of the fingers. I use separate cutting boards and knives for working with raw poultry. Be sure to thoroughly wash everything including your hands. I can't tell you how many times I wash my hands through this process! I think at least 20 times to be sure!

Preparation:
Beat egg, and then season the chicken with salt and pepper, then dip in the egg. Mix with the bread crumbs or if you're using Shake 'N Bake, just foll the directions on the Shake 'N Bake pouch. Make sure to coat each chicken piece generously with the crumbs. This gives the chicken its crunchy texture and egg acts as the binding agent.

Turn frying pan on to medium heat, coat with EVOO. Wait till hot and then carefully add each chicken. Fry till golden brown and turn on the other side. Continue to fry until golden brown all over and place on paper towel to drain off any excessive oils. Serve with the red pepper sauce.

Also good with honey mustard, ketchup or buffalo wing sauce. For a quick recipe on making buffalo wing sauce,click here!

Red Pepper Sauce
Difficulty: Easy

Ingredients:
2 red peppers, diced
3-5 pieces sun dried tomatoes
1 tsp olive oil
2 tbsp yogurt or sour cream
freshly ground pepper and salt, to taste

Preparation:
Puree all the ingredients. Heat in a saucepan to a gentle boil.

NaBloPoMo: Day 17: Turkey/Chicken Pot Pie

Category: NaBloPoMo February 2009 aka Food for Turkeys Day 5 | Difficulty: Easy

Works for Turkey or Chicken, great way to use up leftovers!

This dish comes from my leftover what to do with the turkey ideas from this past Thanksgiving, but I couldn't let NaBloPoMo go this month without re-posting this because hubby loves pot pies, his favorites are the turkey and chicken. This is such a great way to use up any additional turkey or chicken lying around. And when we can afford it, I love to buy a rotiserrie chicken from Publix and then skin it and cut off all the meat to use in many ways. Sometimes a chicken salad but also in a pot pie. So to repost this I'm leaning towards the chicken and not the turkey version.

Fill it with your favorite veggies and you can have a delicious lunch or dinner. I start with frozen vegetables to give me a head start, plus the fact that sometimes I just don't have a lot of time in the kitchen and I have to look for short cuts. Besides I prefer frozen veggies to canned, but if you have only canned, then just drain out of the water it comes in and you'll be good to go. And because it's a pastry, it will fill you up! My husband is a big pot pie eater and once you try making your own, I don't think you'll want to buy the pot pies from the grocer, plus you can make as many as you want whereas you only get one in the package at the store. Hubby usually bought the Banquet chicken and turkey ones (3 for $5) but they just didn't fill him up. That's what I like so much about making my own versions, because I can put in as much or as little of something I want.

Ingredients:
1 1/2 c. frozen peas and carrots, thawed under cold water
5 tbsp. butter
5 tbsp. all-purpose flour
1/4 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2-1/2 to 3 c. diced cooked chicken
Pastry for 9-inch two crust pie, prepared or purchased

Preparation:
Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.

Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour chicken mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in a 425 degree oven until golden brown, about 35 min. Serves 6.

NaBloPoMo: Day 16: Shepherd's Pie

Category: NaBloPoMo February 2009 | Difficulty: Very Easy

Talk about comfort food and affordable! This has got to be one of the easiest dishes to make and mosttimes we have all the ingredients already! Hubby loves simplicity, he's not a complicated man - good for me right? So with his food, he doesn't always go for my explaining all the things I add to the dish, he just sees it and eats it! Making this meal stretches our bucks a bit and it is so good the next day as it sits and the flavors merry together more. Plus, you know how much I love the smell of comfort food in my kitchen.

I have to say I'm happiest when I'm cooking in my kitchen and I have my veggies out to prep, the skillet is getting hot with a little EVOO, the onions are waiting to go in and I'm peeling potatoes...I can't explain it, you foodies know what I'm talking about. I feel like I'm in a different place where I can escape my problems, overcome a long day at work and just relax. This is one of those dishes where my mind wanders because I'll have potatoes boiling and prepping at the same time so I can just daydream. Cooking is a therapeutic experience and then after the meal is cooked, the process of presenting it on a plate in a beautiful way just before we eat is so important to me. I love to create and being an artist by trade, I think that creativeness follows me to the kitchen. And, I love the look of my hubby's face when I give him his plate and he sees how pretty the food looks. Then 15 minutes later, and his plate is empty and with a puppy dog look, he comes to me and asks, "Is there anymore?"

Ingredients:
1 lb. lean ground beef
1 can peas or 1 bag of thawed frozen peas
1 can sweet corn
1 medium vidalia onion, diced
1/3 c. sugar
8 medium potatoes
2 c. shredded sharp cheddar cheese (optional)
kosher salt
lemon pepper

Preparation:
Boil potatoes, mash and season to taste with milk and butter.Brown ground beef and onion with salt and pepper. When cooked, add peas, corn, sugar. Let simmer until heated through.

In 13" x 9" pan place meat and vegetable mixture in bottom of pan. Cover with mashed potatoes.

OPTIONAL: If you want to add cheese then sprinkle some on top and place in oven on BROIL until cheese is bubbly or light brown.

NaBloPoMo: Day 15: Souper Sunday, Creamy Clam Chowder

Category: NaBloPoMo February 2009 | Difficulty: Easy

To finish up my wonderful Valentine's Day weekend where hubby bought me some candy and a beautiful card, I thought I'd reciprocate by posting his favorite soup, clam chowder! Also, it is DebinHawaii's Souper Sunday so I'm submitting this wonderful dish for that as well.

I mentioned how he doesn't like seafood which I can't understand since he's from New England, nevertheless he loves this soup! I know I've said this before, but I sure do love cooking for him because he appreciates it so much and he is so easy to please! I'm not finnicky and fickle! :0 Now, some people like making this soup chunky while others make it more like a soup. My husband prefers the chunky style, I think it gives it more texture and more filling. It is one of those comfort foods on tough days or during the winter. Here's a really easy and quick way to make it! And hey, quit buying soups in the store, you can make your own and of course you control the ingredients, the amount of salt that goes in and what not. Plus that, you'll save money in the long run and you can make enough to heat up throughout the week.

Ingredients:
1 c. diced onion
1 c. diced celery
1 c. diced raw potato
2 cans minced clams
1 1/2 tsp. salt
1/2 tsp. sugar
3/4 c. butter (1-1/2" cubes)
3/4 c. flour
3 c. half and half cream (light version use skim milk)
Fresh parsley (optional)


Preparation:
Cook onion, celery and potatoes in juice from clams, plus enough water to cover; add salt and sugar and cook about 20 minutes until vegetables are tender. In another pan, melt butter and gradually add the flour until it is completely blended. Gradually add cream a little at a time, and cook over low heat until it is thick. Add vegetables, juice and clams. Simmer; season to taste, add milk if too thick and enjoy. Top with fresh parsley.

NaBloPoMo: Day 14: Valentine's Day, Healthy Pumpkin Cookies

Category: NaBloPoMo February 2009 | Difficulty: Easy

Happy Valentine's Day ! Well for today I decided to post this great healthy recipe to cater to our sweet cravings. I know in my house I have to watch it with the cookies, pies, donuts, etc., and it doesn't help my cause that hubby's sweet tooth is just as big as mine but if I want to wear my clothes this summer and have some energy to keep up with this blogging, I had better start thinking a bit more healthy! Now all things in moderation so I still believe that I can have my sweets so long as I don't over indulge. At one time in my life I could eat a whole bag of cookies by myself and I wasn't always like depressed but just that I liked cookies.

So my plans this weekend are to watch NASCAR Daytona 500 with my hubby and snack and just enjoy my time with him! I've become a real home body in my 40s, I did all my ripping and running the streets in my 20s and now I like the comforts of home with family and friends and what better way to share that time together than with comfort food and a cookie! Well, maybe 2 cookies but no more than that!

Ingredients:
1 c. canned pumpkin
1 c. brown sugar
1/3 c. apple sauce
3 c. oatmeal
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. ground cloves

Preparation:
Pre-heat oven to 350 degrees. Mix together the pumpkin, sugar and apple sauce. Apple sauce is a great substitute for margarine or oil.

In a separate bowl, combine the remaining ingredients, then add to the pumpkin, mixing well. Drop by spoonfuls onto a baking sheet. Bake for 13-15 minutes or until done.

NaBloPoMo: Day 13: Valentine's Day Sugar Free Pecan Pie

Category: NaBloPoMo February 2009 | Difficulty: Easy

So for Valentine's Day I thought about a dessert but I also know some of my friends and readers are counting calories so I chose a sugar substitute option for baking pecan pie. I know how much this pie is a favorite for a lot of people and if there's a way for us sugar lovers to enjoy our desserts, I want to find a way to do it! And this recipe is very easy as well to make. Hubby and I just celebrated our 8th year anniversary and I wasn't sure what to do for him for V'Day and I didn't want to do the card and candies so I think this dessert will make a much more personable gift - nothing wrong with card and candles, but I'm in this mood lately of wanting to break with traditions. And I know how big a sweet tooth he has so he always enjoys whatever I serve him which is great for me because he's so easy to please.

Ingredients:
3 eggs
28 pkg. Equal or other sugar substitute for baking
1 c. diet syrup
1/4 c. melted butter
1 c. pecan halves
1 (8 inch) pie crust

Preparation:
Beat eggs and sugar together. Add syrup and melted butter, stir, add pecans. Put into unbaked pie crust with edges covered with foil for about 25 minutes. Remove foil from the edges and bake for another 25 minutes or until you can insert a knife and have it come out clean. Serve!

NaBloPoMo: Day 12: Tuna Salad Sandwich

Category: NaBloPoMo February 2009 | Difficulty: Easy

This is funny. My hubby is a New Englander, born and raised in Massachusetts but he hates seafood! Isn't that something? When asked why, he just says he doesn't like the taste of it. But he goes on to add that he does like chunky clam chowder soup, fish sticks, and tuna! I can't explain the first one but fish sticks doesn't count and so why he loves tuna is still a mystery to me. So most of the seafood I cook like shrimp, salmon, mahi mahi goes to me! Anyway, what I grew up on was the tuna in the can of water and we put eggs in it and what not, but now I'm semi-lactose intolerant so I omit the eggs in this and came up with a simpler style that hubby and I really like. And I stopped using the tuna in the can. I like using this:

The reason is there is very little water in this package and I mean very little. In fact, most of the time there's none to drain and the tuna is so much fresher to me. For one person, one package is usually enough, you can get about two sandwiches per package and if you want to make tuna burgers, with my recipe, I can get four burgers from one package. This costs about $2 at my local Publix store. So let me share with you my short and sweet recipe for a light lunch!

Ingredients:
1 packet of StarKist Chunk light tuna in water
Real Mayo or you can substitute with Miracle Whip or salad dressing
1 green onion, chopped finely
fresh parsley, chopped finely
1 fresh tomato
lettuce of your choice
lemon pepper
wheat or Italian bread

Note: sometimes I sneak a little shredded carrot in and hubby never knows it to try to get him to eat more veggies! :)

Preparation:
In a bowl, I chunk up the tuna with a fork to break it apart and then I add about 1-1/2 tablespoons of mayo and a little lemon pepper to taste. Then I add the herbs and mix well. The onion gives it a mild flavor that's so good and when you chop it finely you don't get ol piece of onion in your mouth which I abhor! :( Then after the tuna salad is made, I grill or toast some wheat bread or italian bread cause hubby likes warm sandwiches and then top one slice with the tuna salad and then add the tomato and lettuce. And I serve it with a salad or with chips! A nice little lunch I say!

NaBloPoMo: Day 11: Sweet 'N Sour Chicken

Category: NaBloPoMo February 2009 | Difficulty: Easy

Well, this is certainly not a dessert! But since I've broken my rules for this week might as well keep going! Hubby and I do like Chinese food and one of our favorite Asian sit-down restaurants in town is China Buffet. We don't often get to go there because of our schedules but when we're in the mood for Chinese we can always order out or I can stir fry something together for us. He likes the sweet 'n sour chicken with pork fried rice and I thought it would be nice for him if I learned how to make this dish. I had never tried before but it didn't seem all that hard to figure out. So, I did a little research to find a recipe I could try so here you are. It really comes out nicely and I like that I'm controlling what's going in and I know all the ingredients I'm using.

I love woks and have used them a lot. The food comes out so tasty, takes literally minutes to cook a good meal, but I found that I wanted to spend a little money on a good brand. I tried the $20 ones and even taking good care of them, after awhile they turn on you. So if you're looking for a good model, check my gourmet shoppe!

Ingredients:
2 chicken breast
2 green bell peppers
1 red bell pepper
1 celery stalk
2 carrots
1 small can pineapple
1 small can mushrooms
soy sauce
mustard
ketchup
hot sauce
vinegar
brown sugar
cornstarch
garlic
ginger (one piece about 1 inch)

Preparation:
Cut chicken into bite-sized pieces and rub with crushed garlic and ginger and marinate for 5 mins until the wok gets hot (I use a separate cutting board for all my poultry and I'm sure to wash everything down immediately before I go on to the next step).

Put a tablespoon of oil and the remaining garlic and the chicken. As soon as the chicken is done, add chopped vegetables and stir fry for only a minute, as you need them to be crunchy. Make the sauce by adding the remaining ingredients (except for the pineapple chunks) along with the ginger that has not yet been used, and add to the wok. Add the sauces and the corn starch when you are ready to serve and allow the sauce to thicken. At this time, stir in the pineapple chunks. Add hot sauce to taste.

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Pork Fried Rice
Category: NaBloPoMo February 2009 | Difficulty: Easy

What's sweet 'n sour chicken without pork fried rice? So you get two for two today! While I prefer white rice, hubby likes this one better! We're both big rice lovers and I love mixing it with things like raisins, apples, peaches, carrots, green beans, you name it so this was definitely a treat for me to try making! I think I'm spoiling my husband!!! He'll never want to order out again, I just know he'll just ask me to make it instead...I think I've created a monster!

Ingredients:
2-3 c. cooked rice
1/2 c. diced boneless pork, fried
2 cloves garlic, minced
1 onion, chopped
2 sm. eggs
butter
1 tbsp. chopped scallions
1 tbsp. bean sprouts

Preparation:
Melt butter and saute onions and garlic. Move onions and garlic to one side and scramble eggs on the other side. When eggs are done, mix together with onions and garlic. Add boiled rice and fried pork. Mix well. Add scallions and bean sprouts and serve. Serves 4-6.

NaBloPoMo: Day 10: Hubby's Philly Cheesesteak Sandwich

Category: NaBloPoMo February 2009 | Difficulty: Easy

I know...I know...this is NOT a dessert! I promised desserts for this week! Well please forgive me. I am a tired ol cat tonite and I didn't prepare a dessert in time to post so tonite I decided I had to post something very easy so I could rest my weary bones. I remembered how much hubby loves philly cheesesteaks when we go to Dave & Buster's, he won't order anything else there. But since we can't go to D&B's for awhile, I tried to make a version that would satisfy hubby's insatiable appetite for these lucscious sandwiches. Now I've never been to Philly so I know this probably comes no where near the real thing but you can't fault a girl for trying to please her man!

Ingredients:
4 oz. flank steak slices
1 French roll or hoagie rolls
1 oz. sauteed vidalia onions
2 slices Mozzarella cheese
Mayo

Preparation:
Grill slices of flank steak in butter. Split French roll on 1 side. Butter and grill until warm. Take onions and put on top of flank steak. Top with Mozzarella cheese. Cover for 1/2 minute with lid. Spread mayo on bread and put meat and toppings on it then cut at an angle and serve up.

Hubby doesn't care for the green onions or mushrooms so I left these out intentionally but you can sure add anything other toppings you like on yours, the point is to enjoy eating it!!!!!