Spinach and Beet Salad with Chicken

We have 2 big weddings to go to this summer..both of our sons are getting married.  So we are eating a
little lighter trying to take off some weight.  While we usually eat more salads for dinner in the summertime...lately we have been doing it at least once a week.  Here is this weeks offering...a nice way to eat healthy and get some veggies!  This recipe comes from a great cookbook: Eating Well Serves Two.
4 boneless chicken tenders
2 T. olive oil
1 T. maple syrup
1 T. cider vinegar
1 1/2 t. dijon mustard
1 1/2 t. soy sauce
4 c. baby spinach
1 can whole beats drained and quartered, or 1 pkg. steamed beets
1/4 c. cheese--your choice
2 T. chopped nuts of your choice

Put chicken in a saucepan, cover with water and poach until tender.  Cool.
Whisk oil, syrup, vinegar, mustard, soy sauce, and some salt and pepper in a bowl.
Toss with spinach.  Divide the spinach onto 2 plates.  Top with chicken, beets, cheese, and nuts.

Got A Chocolate Craving So Easy Brownies

Does the title say it all?  Ok girls admit it, you have those chocolate cravings.  When there isn't a speck of chocolate to eat in the house...you can whip these up in nothing flat with only a few ingredients and they are oh so chocolately wonderful!

In a large bowl mix:
2 c. sugar
1 1/2 sticks melted margarine
1/2 t. salt
Then add in 3 eggs, one at a time.
Next mix in:
1 c. unsweetened cocoa powder
1 c. flour
Last mix in 1 c. of chocolate chips.
Put in a greased 9" baking pan and bake at 350 for 25- 30 minutes.

YOU will never need or want a boxed mix again:)

Fresh Parisian Salad

This recipe comes from Refresh, a wonderful vegetarian cookbook from the Ontario restaurant, Fresh.
Since it is once again Meatless Monday, I am serving this up for dinner with a vegetarian Greek Gyro
(basically a gyro with no meat, just veggies).  The salad is substantial enough to be a dinner all on its own.

2 c. sugar snap peas
6 mini red potatoes
2 cloves garlic, minced
1 t. dill
3 T. olive oil
1/4 t. salt
6 c. spinach
10 Kalamata olives
10 grape tomatoes
2 T. red onion, finely diced
Bring a small pot of water to boil.  Add the peas and cook for 1 minute.  Drain and cool.
Bring another pot of water to boil, add potatoes and cook until tender, cut into 1/8's.
Mix olive oil, dill, salt and garlic.  Toss the potatoes with this mixture, then put into a frying pan
and cook until browned.  Cool.

Put spinach in bowl.  Top with peas and potatoes.  Place 5 olives and 5 tomatoes around outside of salad.  Sprinkle with red onion.  Serve with desired dressing.

Country Steak with Mushrooms and Seasoned Potatoes

Country Steak

2 cubed steaks
2 T. flour
1 c. sliced mushrooms
1 T. ketchup
1 t. Worchestershire sauce
3 T. red wine
3/4 c. beef broth
2 T. olive oil

Heat oil in skillet.  Add steaks and cook 34-4 minutes on each side.  Add mushrooms and saute for about 5 minutes.  Add remaining ingredients and saute until stock is reduced.

Seasoned Potatoes

6 small red potatoes, quartered
3 T. olive oil
1 T. seasoned salt

Toss potatoes with olive oil and salt.  Bake 40 minutes at 400.

Orange Chicken Rice Bowls

Most of the time I try to make homemade meals.  But I am a working woman..and so sometimes I just come home tired.  How to make a healthy meal on a tired night?  This is one of those stand bys that if you just stock up on the ingredients you can put together in about a half hour and have a decent meal.
Yes, it isn't all made from scratch..but it is till pretty healthy.  So for all those people who ask me : How do you do it and work?  Here is an easy answer.

1 c. rice, cooked:  I use a microwave rice cooker and in 20 minutes. the rice is ready
1 c. chopped celery
1/2 c. chopped onion
4 or 5 frozen chicken tenders (smaller pieces of chicken breasts without any coating)
1 pkg. stir fry vegetables
For sauce I use:  Panda Express Orange Sauce that I got at Costco

Heat some canola or corn oil in a skillet.  Cook chicken until almost done.  Add celery and onion and cook about 5 minutes.  Add the bag of frozen stir fry vegetables and cook until well heated.

Serve in bowls over rice.  Let each person pour the amount of orange sauce desired over their rice bowl.
Now wasn't that easy?

Tennessee Corn Pone

This recipe comes from a cookbook I discovered while living up in the San Juan Islands.  Our house did not have any electricity or running water and I was doing all my cooking on a woodstove.  We ate vegetarian a lot in those days.  This is one of those old time recipes that is really just pure comfort food.

2 c. very juicy cooked and seasoned beans:  cook them yourself or just use a large can of Bush's baked beans
1 c. cornmeal
1 t. baking soda
1/2 t. salt
2 T. butter, melted
2 c. buttermilk
1 egg
OR just use a corn muffin mix

Heat beans until quite hot and pour into a lightly greased 8 x 8 baking dish.  Mix the remaining ingredients.  Pour cornmeal mixture over beans.  Bake at 450 for 30 minutes.

Variation:  I am adding about 1 pkg. smart ground (vegetarian meat substitute)

Cheesecake Factory Cheesecake

Today I am making the birthday treat for all those February birthdays at work.  Since I have made a lot of cupcakes I thought I would do something a little different and make cheesecake this time.  This recipe is one of those that takes time but is worth the effort.  I decided to add some fresh strawberries and gold glitter to the top of mine:)

Crust:
1 1/2 c. graham cracker crumbs
1/4 t. cinnamon
1 T. sugar
1/3 c. melted butter
Combine all ingredients.  Press into a 9" springform pan that has been lined on the bottom and side with parchment paper.  Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.  Wrap a piece of foil around the bottome of the pan to keep the cheesecake dry when placed in the water bath in the oven.  Put the crust in the freezer until your filling is mixed and ready.

Filling:
4 - 8 Oz. pkgs. cream cheese
1 1/4 c. sugar
5 large eggs
1/2 c. sour cream
2 t. vanilla extract
2 t. lemon juice
Beat the cream cheese until light and fluffy.  Keep the mixer on a low setting throughout the beating and mixing process.  Add the sugar a little at a time and continue beating until creamy.  Add one egg at a time and beat after each egg.  When eggs have been mixed into the cream cheese add vanilla, and lemon juice, mix well.  Add the sour cream last and beat well.  Pour cream cheese over crust into the springform pan.  Place a large pan (that the cheesecake pan will fit into) filled with about 1/2" water in the oven and preheat oven to 475.  This will be your waterbath.  Carefully place the cheesecake into the preheated water bath and bake for 12 minutes at 475.  Then turn the oven down to 350 and bake for 50-60 minutes or until the top of the cheesecake turns a light brown or tan color.   Remove cheesecake from oven to cool.

Topping:
1/2 c. sour cream
2 t. sugar
whipped cream (optional)

When the cheesecake has cooled combine 1/2 c. sour cream and 2 t. sugar.  Spread the sweetened sour cream over the entire top surface of the cheesecake.  Cover and chill at least 4 hours.

Caribbean Jerk chicken pizza

Friday is traditionally pizza night at our house.  When my husband was single living with his son, David, they always would have pizza every Friday.  So when we got together, the tradition continued.  This pizza is sooo good and not one of those you can get at any take out place.  A great way to make a meal yet wow everyone too:)  And while I might not be jetting off during this holiday weekend to somewhere warm and sunny, I can fix this and pretend (sort of) that I am in the Bahamas.

This will make enough for 2 pizzas

Pizza dough:  I make my own (recipe in archives)

Caribbean sauce:
1/2 c. light brown sugar
1/4 c. water
1/4 c. light corn syrup
1/4 c. minced onion
2 T. white vinegar
1 T. minced garlic
1 t. lemon juice
1/2 t. crushed red pepper
1/8 t. dried thyme
1/8 t. allspice
Combine all ingredients in a medium saucepan.  Simmer on medium heat for 7 minutes.  Put in a blender and mix for 10 seconds. 

Jerk seasoning: 
2 T. brown sugar
1 t. salt
1/2 t. pepper
1/2 t. allspice
1/4 t. garlic powder
1/4 t. onion powder
1/8 t. cayenne (optional) or 1/8 t. red pepper flakes
pinch of cinnamon

Mix all ingredients well.

2 chicken breasts, pound thin
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
2 c. mozzarella cheese
1/2 c. cooked bacon, crumbled
1/2 c. onion, chopped
2 T. green onion, chopped

After pounding chicken breasts spray with Pam or other cooking spray.  Sprinkle with jerk seasoning.  Grill chicken.  Slice into bite sized pieces.

Roll out pizza dough.  Spread with sauce.   Sprinkle with 1 c. mozzarella cheese.  Add chicken, peppers, bacon and onion.  Sprinkle on remaining cheese.  Bake and enjoy!

Olive Garden Alfredo Sauce for pasta

Since the great pasta making party, I have been meaning to post a few sauces to go with some wonderful pasta. So here is a yummy alfredo sauce to use with any pasta you may be cooking up!~

1/2 c. butter
2 c. cream (you can use 1/2 and 1/2 to lighten the recipe)
1/8 t. garlic powder
1/8 t. pepper
dash nutmeg
1/4 c. grated Parmesan cheese
Melt the butter in a medium saucepan.  Add the cream, garlic powder, pepper and nutmeg.  Simmer for 10 minutes.  Add the Parmesan cheese when the sauce has reached desired consistency.  Serve.

Buddha Rice Bowl

This recipe comes from a fabulous vegetarian cookbook, Refresh.  The original recipe called for marinated tofu, but I did substitute chicken.  I do think tofu would be excellent in the recipe.  I also added a few extra veggies, as we are trying to eat more fresh vegetables.

3 c. cooked white or brown rice
2 green onions, chopped
1 carrot, sliced very thinly lengthwise ( I used the side panel on my grater)
1 can of bean sprouts, drained
1/2 block tofu, cubed or 2 chicken breasts, cubed
 1 T. oil
peanut sauce...you could make this but I used a jar of store bought I had from Trader Joe's
Cook rice.  Brown tofu or chicken in  oil.  Add enough peanut sauce to coat the chicken or tofu.
Take chicken/tofu out of pan and set aside.  Put carrots in pan and saute for 2 minutes.

Put rice in individual bowls.  Top with chicken or tofu.  Top with bean sprouts.  Next put on carrots and lastly, sprinkle on green onions.  Just that easy you have a yummy easy and healthy dinner!

Shortbread Chocolate Dipped Hearts

I bake these every year for my sweetheart on Valentine's Day.  This weekend he was reminding me by telling me he had been thinking about them for the last 2 weeks...anticipating how yummy they are!
So today after work I came home and made a batch for him... love you Jeff:)

2 c. flour
1/2 c. sugar
1 c. butter
1 T. cold water
1 t. almond extract or vanilla
1 bag milk chocolate chips

In a large bowl combine the flour, sugar, and salt.  Cut in the butter until mixture resembles coarse crumbs.  Stir in water and extract until mixture forms a ball.  On a lightly floured surface, roll dough out to a 1/4 " thickness.  Cut with a cookie cutter.  Bake at 350 for 13-15 minutes.  Let cool.

Put the chocolate chips in a bowl.  Microwave 30 seconds.  Stir.  Repeat 2 more times.  Dip 1/2 of each cookie in the chocolate and place on a piece of waxed paper to dry.

Heart shaped pizza rolls

I made these tonight just in case some of you may want to make them for Valentine's Day.
Basically, I made pizza dough, and put on the toppings

Then I rolled the dough up like you do for cinnamon rolls and sliced it.

Next I put the slices onto a cooky sheet, and tried to shape the rolls into hearts.  First I pressed the roll down a little flatter, then pinched one end and shaped the other with my fingers into the top of the heart.

I baked them up and served a cute little valentine pizza dinner.

Now isn't that just too cute?  You could make these with purchased pizza dough or look on my blog for my amazingly easy pizza crust.  Give your sweetheart a treat!

Homemade Ravioli

So today was my first cooking class for seven of the lovely ladies I work with...time to learn to make
homemade ravioli.
Pasta dough:
3 c. flour
3 eggs
1 T. olive oil
water as needed
In a food processor:  mix the egg and oil, add the flour.  If it is crumbly, add water as needed until dough comes together in a ball.
In a mixing bowl:  put flour in bowl.  Make a well in the center.  Put egg and oil in well and mix the two together.  Gradually mix flour into egg and oil mixture.  Add water as needed to form a ball.  Knead until smooth.  Roll out dough into a strip.  Put 1 T. size balls in a row on one side of the strip.  Flip dough over the strip, and cut into ravioli with a knife or cutter.  You can put water or an egg wash along the edges to help seal the dough.

Artichoke Spinach Bread

1 can artichokes, drained and chopped
1 c. chopped spinach, defrosted and drained of water
2 green onions, chopped
2 cloves garlic, chopped
4 0z. cream cheese
1/4 c. mayonnaise
1/2 c. sour cream
1/2 c. mozzarella
1/4 c. parmesan cheese
1 bagette sliced

Mix all ingredients except bread.  Mound on slices of bread.  Bake at 350 for 20 minutes.

Mango Shrimp Soba Noodle Salad

This salad contains one exotic ingredient: tamarind concentrate.  I was easily able to find it at Saar's Market in Oak Harbor.  If you have a grocery that has a lot of Chinese ingredients..you will be able to find this....if not...let me know...I would be happy to share some of mine with you if you want to try this recipe...it is so worth it....very quick easy and sooooooo good.
8 oz. soba noodles, cooked
1/3 c. tamarind concentrate
2 T. light brown sugar
1/4 c. olive oil
1 T. lemon juice
1/2 t. red pepper flakes
1 c. cilantro
1/4 red onion, chopped
1 1/2 c. cubed mango
1/2 c. cashews
3 cloves garlic, chopped

3 green onions, chopped


1/2 t. ground coriander

In a large bowl combine the tamarind, brown sugar, 2 T. of the olive oil, lemon juice, and red pepper flakes.  Add drained noodles, mango, cilantro, onion, and half the cashews.

In a large skillet heat 2 T. olive oil.  Add the shrimp,and garlic... sprinkle with coriander.  Cook til done.  Add the shrimp into the noodle mixture.  Top with more cashews and a sprinkle of the green onion.

Brown Rice with Spinach and Mango Salad

This is a great dish on its own as a main dish salad for a light dinner..or it is also good served on the side of a piece of broiled fish or chicken.  Mango chutney is easily found in most grocery stores and adds wonderful flavor to the dish.

2 c. brown rice, cooked and cooled
1 c. mango, diced-fresh or frozen
1 red pepper, diced
3 green onions, sliced
1/4 c. mango chutney
1 T. red wine vinegar
2 T. olive oil
1 t. garam marsala
1 t. curry powder
1 c. cashews
2 c. baby spinach leaves

Combine the chutney, vinegar, garam marsala and curry powder in a small bowl mixing well.
In a large bowl combine the remaining ingredients.  Mix in the chutney dressing and stir well to combine.

Gingerdoodles

What could be better than a cooky that combines the taste of ginger snaps and snickerdoodles.  YUMMY!

6 T. butter
1 1/2 c. flour
1 1/4 c. oatmeal
3/4 c. brown sugar
3 T. molasses
1 egg
1 t. vanilla
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 t. cinnamon, divided
1 t. ginger
1/4 t. cloves
1/4 c. finely chopped crystallized ginger
1/4 c. sugar

Melt butter in a small saucepan, combine in a mixing bowl with brown sugar and molasses.  Beat well.  Add egg, mix until well combined.  Add vanilla, baking powder, baking soda, salt, 1 t. cinnamon, ginger and cloves.  Add flour and oats.  Mix in crystallized ginger.  Chill in refrigerator for 45 minutes.
Mix remaining teaspoon of cinnamon with the sugar.  Roll cooky dough into ball then roll into the cinnamon sugar.  Place on greased cooky sheet and bake at 375 for 10 minutes.

Chai Shortbread

Today I tried a few new cookie recipes:  first up, Chai Shortbread.  These are easy to make, light and tasty.

1 1/2 c. flour
1/8 t. salt
1/4 t. cardamom
1/4 t. cinnamon
1/8 t. cloves
dash of ground black pepper
3/4 c. powdered sugar
10 T. butter
1 T. ice water
Cream butter and powdered sugar well.  Add flour and all spices.  Add ice water and mix until dough comes together.   Shape into a 8" log and cover with plastic wrap.  Refrigerate 1/2 hour.
Take out of refrigerator and slice.  Bake at 350 for 10 minutes.

Homemade Fajita mix

I just don't like buying and using those little packets of seasoning with a lot of ingredients I can't even read nevertheless pronounce.  My lovely daughter shared this recipe with me quite a while ago and I have been using it ever since.  Just mix up a batch and you are ready to make any kind of fajitas..beef..chicken..fish..even tofu.  Just sprinkle on the seasoning while cooking and that's it.  I think we will have it with chicken tonight:)

If  you don't have these seasonings it is well worth investing in them as they are able to be used in many other recipes too.  This recipe is enough for several batches of fajitas.  Just mix well and use as desired..the more you use the spicer it will be.

3 t. chili powder
1 1/2 t. cumin
2 t. pepper
2 t. salt
1 1/2 t. paprika
1 1/2 t. oregano
3/4 t. garlic powder
3/4 t. onion powder
3/4 t. red pepper