Potato-Zucchini Pancakes

I made these a while ago after seeing something similar in BHG. The BHG version had carrots incorporated as well, but I chose to leave them out. This was simple to do, the trickiest part was squeezing the water out of both the potatoes and zucchini. I just used a dish towel and rang the heck out of them until they were dry enough, then put them in a bowl.

I fried them in a little canola oil, and they were a great side dish. These pancakes are easy to adjust to your taste. I thought about adding some parmesan cheese, but didn't have any on hand, maybe next time.

Potato-Zucchini Pancakes

3 medium red potatoes shredded and squeezed dry

2 medium zucchini shredded and squeezed dry

2 eggs beaten

2 1/2 Tbs. AP flour

1/2 and onion finely chopped or (1/2 a cup)

1/4 tsp. nutmeg

salt and pepper to taste

Canola oil

Put shredded potato and zucchini in a medium sized bowl. Add the rest of the ingredients and mix thoroughly.

Heat a large skillet over medium heat and add the canola oil (enough to cover the bottom of the skillet).

Scoop out about 1/3 cup (or more if you want them larger) and put in pan. Flatten with a spatula and let cook until crispy on that side (about 4 minutes).

Turn and let cook on the other side until crispy.

Repeat until mixture is gone and serve.

Braised Chicken Drumsticks with Vegetables

Tonight I had the idea to braise my chicken drumsticks like I did with my short ribs a while back. I wanted to keep it healthy so I omitted some ingredients and added some. I loved this meal, and don't worry if you haven't had your share of vegetables for the day, you will double that requirement with this meal.

I added wine to give this dish some depth and it really made a difference. You can choose whatever veggies you like, or just use up what you have on hand. The thing I liked about this meal is that you don't have to wait as long as if you were braising beef. It took about 10 minutes to prep, 15 on the stove top, and about an hour in the oven. This came out to 6 WW points, but when I used Spark Recipe's calculator I plugged the info in to WW and it came out to 3. Go figure. I'll go ahead and put up the estimated nutritional info, but I don't always think the Spark calculator is accurate.

Braised Chicken Drumsticks with Vegetables

(serves 4)

8 drumsticks skin removed seasoned with salt and pepper

1 cup carrots chopped

1 cup celery chopped

1/2 cup onion diced

2 cups diced potatoes

1 1/2 cup cubed eggplant

1 cup zucchini

1 cup fresh mushrooms chopped

2 cups canned diced tomatoes

3 cloves garlic chopped

2 Tbs. fresh basil chopped

2 Tbs. fresh oregano chopped

1 Tbs. parsley chopped

1 large or 2 small bay leaves

red pepper flakes for spice

2 oz. red wine

2 tsp. olive oil

butter spray

1 cup fat free, less sodium chicken stock

Preheat oven to 350

Add 1 tsp. and butter spray to a large dutch oven or large, heavy, oven proof skillet. Heat over medium heat and add chicken. When browned on all sides remove to a plate. Add the last tsp. of oil and more butter spray. Add all veggies except garlic. Saute for about 10 minutes. Add garlic, parsley, oregano, basil and bay leaf. Saute about 3 minutes longer. Add wine and deglaze the pan, let cook a minute longer. Add the stock and tomatoes and stir to combine. Season with salt and pepper. Add chicken on top of veggies and submerge as much as possible. Cover and cook one hour. Serve 2 drumstick with about a cup and a half of veggies. 6 Total WW points.

Calories 182.2
Total Fat 3.6 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.7 g
Cholesterol 38.0 mg
Sodium 1,246.2 mg
Potassium 779.4 mg
Total Carbohydrate 23.7 g

Dietary Fiber 5.5 g
Sugars 7.1 g
Protein 13.9 g

Israeli Couscous Summer Salad

Along with the tart below, I made this salad to bring to the BBQ. This salad screams summer. Crisp veggies in a light and tangy vinaigrette, combined with pasta made it difficult to stop eating it. This was meatless, but by adding chicken you have a complete meal.

Israeli Couscous Summer Salad

1 1/2 cups Israeli couscous cooked in chicken broth

1 cucumber chopped

1 cup yellow, green or red bell pepper chopped

1 cup grape tomatoes halved (or quartered)

4 cups baby spinach coarsely chopped

1 cup crumbled feta

1 can black beans drained and rinsed

2 Tbs. fresh parsley chopped

2 Tbs. fresh basil chopped

Dressing (I have no amounts as I added and tasted as I went)

balsamic vinegar

cider vinegar

olive oil

Dijon mustard

salt

pepper

onion powder

garlic powder

Add all salad ingredients in bowl and mix to combine. Pour dressing over the salad and chill for 30 minutes.

Zucchini and Summer Squash Tart

Chad and I were invited to a friends house for the 4th. I needed to bring a dish but I didn't want to bring something predictable like potato salad or baked beans (I was sure that would already be there). I came across this recipe and it looked super simple and delicious.

I modified the recipe a bit by adding prosciutto and zucchini but generally stuck to the directions. This tart was so easy and pretty quick to make, and goodness it tasted wonderful!

The best part was I didn't have to bring the empty dish home since I used a store bought aluminum pie pan.

The possibilities are endless with this tart recipe so use your favorite veggies in place of the zucchini and squash if you wish. You could also make this in a rectangular dish and cut into squares to make them bite sized.

Zucchini and Summer Squash Tart

(Southern Living Magazine)

1 (8-ounce) can refrigerated crescent rolls

2 teaspoons Dijon mustard

1/4 cup butter or margarine ( I omitted and used olive oil and butter spray)

1 1/2 pounds yellow squash (about 4 cups), thinly sliced*

1 medium onion, chopped

1 garlic clove, pressed ( I minced)

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh or 1/2 teaspoon dried basil

2 teaspoons chopped fresh or 1/2 teaspoon dried oregano

2 teaspoons chopped fresh or 1/2 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon pepper 2 large eggs

1/4 cup milk

2 cups (8 ounces) shredded mozzarella cheese ( I used 2% Italian blend)

*** I added a 1/2 cup of shopped prosciutto***

Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.
Bake at 375° for 6 minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard, and set aside.
Heat a large skillet over medium heat and add 3 Tbs. olive oil and butter spray. Put onions in skillet and saute a couple minutes. Add zucchini, squash and prosciutto and saute about 5 More minutes. Add garlic and saute about a minute more. Remove from heat; stir in parsley and next 5 ingredients.
Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust.
Bake at 375° for 20 to 25 minutes or until a knife inserted in center comes out clean. Garnish, if desired.
*1 1/2 pounds zucchini may be substituted for yellow squash.

Arnabeet Mekleh- Pan Fried Cauliflower

This simple dish makes me think of my Giddy (grandpa) back in MI. He makes this often, and usually has a plate of it on his table to munch on. It is a popular dish in Lebanon, and I can see why. All you need are 3 ingredients; the cauliflower, some oil, and a pinch of salt. I swear I could have eaten the entire head tonight, but I was good and shared with Chad.

Pan Fried Cauliflower

1 head of cauliflower chopped into florets

2 Tbs. olive oil plus extra in a spray bottle to squirt

pinch of salt

Heat medium sized skillet over medium heat and add oil. Add cauliflower and salt and cook until browned and caramelized. Enjoy!

Fiesta Black Beans

If you are looking for a fast easy side dish to accompany a mexican or southwestern meal you have found it. This literally took like 12 minutes to prepare including the prep. I made these beans to go with the tamales above, and they complimented the entire meal. We had a bit left over, which is fine because we'll get to eat them tomorrow. Which means they will have more time for the flavors to mingle.

Fiesta Black Beans

1 can black beans drained and rinsed

1/3 cup onions chopped

1/3 cup poblano pepper chopped

1/3 cup grape tomatoes chopped

2 garlic cloves minced

1 Tbs. chopped cilantro

1 Tbs. chili powder

1 Tbs. cumin

salt and pepper to taste

1 Tbs. canola oil

1/4 cup water

Heat a med. sized skillet over medium heat. Add canola oil and heat until shimmering. Add onions, poblanos and tomatoes. Cook until onions start to caramelize, about 5 minutes. Ad the remaining ingredients and simmer until liquid has been absorbed about 5-8 minutes.

Chili-Lime Oven Roasted Corn on the Cobb

With summer here I have been trying to eat simpler and healthier. I needed a side dish for the tamales I was making (above) and with some suggestions from friends on the nest, I decided that I would make corn. I decided to oven roast the ears in their husks for more flavor. To add even more flavor I decided to make a spread them with a chili-lime and butter spread. I have never had corn prepared this way so I was really excited to see how it turned out. I loved the way the kitchen smelled with the corn roasting away in the oven.

After taking them out they were a little paler then I thought they should be. But after tasting (and brushing with the reserved butter) they were heaven. They chili-lime flavor was incredible, just as I was hoping.

Chili-Lime Oven Roasted Corn

2 Ears of corn

2 Tbs. unsalted butter

2 tsp. chili powder

juice of half a large lime or juice of one small whole lime

dash of salt and pepper

Preheat oven to 375

Peel husks away from corn and remove the silk. Replace husks and soak in cold water for 20 or so minutes. Remove corn from water and let excess drip off. Peel back husks. Melt butter and add the other spices. Whisk until combined. Brush butter mixture all over corn and return husks. I you can remove one long husk and tie it around to keep the husks close to the cobb. Put in a pyrex and roast in oven for 30 minutes. Serve with exess butter if needed.

Asian Chicken w/ Sauteed Vegetables and Brown and Wild rice

Tonight Chad and I were in the mood for an Asian inspired meal. I decided that it has been quite some time since I've cooked with Asian ingredients so I would give it a go. I decided to make a quick marinated chicken with lots of vegetables and brown and wild rice.

Just to note, I meant to make this a rice bowl of sorts, but it ended up on a plate. Same difference right?

I decided to use brown rice because I want to try to eat healthier. I remembered I had some wild rice taking up space in my pantry so I added it to the brown rice for a goof. Let me tell you, this rice does not take the normal 20-25 minutes to cook. More like 45-50 minutes. Thank God I knew that ahead of time so I could prep/marinate while it was cooking.

I loved how this came out, especially the marinade-which was made into a thick sauce while it simmered with the chicken. This meal definitely was Asian inspired, just how we wanted.

Chicken Marinade/Sauce

1 lb. chicken tender tenders tenderloin removed and cut into cubes

1/3 cup lite soy sauce

2 Tbs. Hoisin sauce

2 Tsp. oyster sauce

2 Tbs. mirin

2 tsp. sesame oil (dark)

1 large clove garlic minced

1/2 tsp. pepper

1/2 tsp. Chinese 5 spice

1/2 tsp. ginger

Whisk all ingredients together in a glass or plastic bowl and add chicken. Let marinate in the fridge 30 minutes to an hour. (I doubled the marinade so we'd have more sauce)

Brown and Wild Rice

1 1/2 cups brown rice

1/2 cup wild rice

4 1/2 cups water

2 tsp. canola oil

Heat a large sauce pan over medium heat and add oil. Add rices and toast about 3-5 minutes. Add water bring to a boil, cover and reduce heat. Let simmer for about 40-50 minutes.

Veggies

1 cup matchstick carrots

1 can bean sprouts drained

1 can baby corn drained

2 cups Napa cabbage shredded

1/2 cup green onions chopped in 1/2 inch pieces

1 cup sliced button mushrooms

1 smallish garlic clove

1 1/2 Tbs. canola oil

2 tsp. sesame oil

1/2 tsp. salt

Heat a large skillet over med. heat and add oils. When heated add all vegetables except garlic. Add salt and saute for about 6 minutes. Add garlic and saute a minute more. Remove from pan to a plate and cover.

Chicken

Heat same skillet used for veggies over medium heat. Add chicken and marinade and simmer until chicken is done and marinade is thickened. About 8-10 minutes.

When all is finished you can serve in a bowl, or plate how you like. I mixed the components of my plate together. MMMMM.

Moutabal Bathinjan- Baba Ganoush- Eggplant dip

Another favorite of mine. I love eggplant. Grilled, sauteed, broiled, fried, and made into a dip. this recipe is very similar to making a hummus, but instead the star ingredient is eggplant. Very easy to make and great to use as a spread on pita sandwiches, vegetables, or just scooping up with some great pita. You can play around with this recipe to your taste. I don't have very exact amounts because everytime I make this it varies. I'll post a general recipe, but make sure in between pulsing the mixture in the food processor you are tasting. Add as you go along, don't add all at once.

Moutabal Bathinajan- Baba Ganous

1 large eggplant pricked with a fork and leaf of stem removed (not the stem itself)

2 Tbs. tahini

1/4 cup lemon juice

salt

pepper

2 galic cloves halved

fresh chopped parsley for garnish

Heat oven to 400 degrees and while waiting to heat up line a baking pan with foil. Roast eggplant until skin is starting to blister. Turn every once in a while to avoid burning. this should take about 20-30 minutes depending on the size of the eggplant.

Remove the eggplant from oven an let cool. Halve the eggplant or remove skin and chop the flesh. transfer to a food processor and add a tbs. of tahini, couple tbs. of lemon juice, one garlic clove, salt and pepper. Process a minute and taste. Add to it as you see fit. Serve with toasted pitas, or however you wish.

Eggplant and Goat Cheese Risotto with Basil

I had no choice but to use my eggplant tonight. It was either use, or toss. I *hate* wasting food, so I decided to make a risotto with my eggplant. Although the only person to enjoy it would be me because eggplant is on Chad's long list of "I do not eat".

Since I knew he wasn't going to be sharing this dish with me, I decided to add in another item on his list, goat cheese.

I looked in the fridge and found a bit of basil. I threw that in as well. It was a very simple, but fantastically flavorful dish. I loved the way the flavors of the eggplant and goat cheese complimented each other and with the hint of basil, heavenly.

Eggplant and Goat Cheese Risotto with Basil
1 1/2 cups cubed eggplant salted and put aside for one hour (to extract excess moisture)
1/2 cup arborio rice
1 Tbs. olive oil
1 Tbs. unsalted butter
2-3 Tbs. basil roughly chopped
1/2 cup onion finely chopped
3 garlic cloves minced
1/4 cup white wine
3 1/2 -4 cups chicken stock (heated)
1/3 cup goat cheese, crumbled

Heat a meduim sized skillet over medium heat. Add butter and oil, when heated through add onions. Saute onions until they become soft, add garlic and saute a few minutes more. Add rice and eggplant and saute until rice looks toasty. Add white wine and stir until evaporated. Add about 1/2 cup of stock and stir until evaporated. Keep doing this until rice is tender but al dente. At the end add the basil and cook a couple of minutes, then add goat cheese and stir to incorporate. Serve immediately.

A Good 'Ol Alton Recipe

Being pressed for time this evening because we had an advent service to attend, Chad elected to make dinner. He had a pretty early day, well a little earlier than mine. I had picked up some cubed steaks at Publix because they were so darn cheap. I think I've only made cube steak once. And it was horribly tough. But I bought these steaks anyway because I remembered an episode I saw on Good Eats where Alton made a "Country Style Steak" using cube steak. They looked so tender on the show, I wanted to try the recipe. And this was the perfect night. Since Chad was coming home earlier than I, he could get them started and let it cook slow in the oven for 2 hours. When they were finished I removed the steaks and made a gravy from the juices.

The result was very yummy, but I think something else could have been added. I'm still on the fence about what though. I madI served this with Trader Joe's harves grains and roasted asparagus.

Country Style Steak an Alton Recipe

• 2 pounds beef bottom round, trimmed of excess fat
• 2 teaspoons kosher salt
• 3/4 cup all-purpose flour
• 1/4 cup vegetable oil or bacon drippings (is it sad I had bacon drippings saved, lol)
• 2 cups chicken broth
• 1 teaspoon dried thyme
  

Preheat oven to 300 degrees

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.
Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

The Asparagus

• Handful asparagus
• olive oil for tossing
• salt and pepper

Roast in oven for 10-15 minutes (longer if they are thick). So simple but very delicious!

Theme Week: Nola: Barbecue Shrimp

• Now this isn't your typical barbecue with a grill and a BBQ sauce. Well, not a typical bbq sauce that is. New Orleans has a special way of preparing BBQ shrimp, and it is absolutely lip smacking good. It starts out with head-on/shell on shrimp (the heads hold so much flavor!), LOTS of butter, and of course some cajun seasoning and fresh herbs.
  I haven't had this dish in quite a while. Probably not for about a year. I don't know why, I guess I just forgot about it. But when I was browsing the web for more Nola cuisine for my theme week, I came across many recipes for it. I also have a little spiral cookbook that I have no memory of buying called "Classic Cajun Cooking" (you know the kind, churches/schools sell them for fundraisers) that I forgot about and there was a recipe for the Nola style BBQ shrimp in it as well. Instead of following a recipe, I kind of took a bit from all of them. You must serve this with a crusty bread, preferably french. The sauce is just too good not to have something to sop it up with. I also made spicy boiled red potatoes and oven roasted corn on the cob. A nice beer would also pair nicely with this dish. Recommended: Abita Amber.
  
  
  BBQ Shrimp
  
  1 lb head on/shell on large shrimp (I used 21-25 shrimp but unfortunately they didn't have the head on)
  2 sticks of unsalted butter
  4 cloves garlic minced
  1 small or half a medium onion finely chopped
  1 sprig of fresh rosemary finely chopped
  2 Tbs. fresh flat leaf parsley finely chopped
  1 tsp. dried thyme
  1 Tbs. fresh oregano finely chopped
  3 Tbs. Worcestershire sauce
  Juice of half a lemon
  3/4 bottle of amber beer (Abita if you can find it)
  1 tsp. cayenne pepper
  2 Tbs. Creole seasoning (Tony Chachere's)
  1 Tbs. Crystal hot sauce
  
  Heat oven to 400 degrees. melt 3 tbs. butter in a large cast iron skillet and saute onion for a couple of minutes. Add garlic, and the rest of the herbs seasonings and saute for a couple minutes more. Add the beer and lime juice and let reduce for about 5-8 minutes (about half). Add cold butter and stir. Add shrimp try to get them in an even layer and put in oven for 12 minutes.
  
  Oven Roasted Corn on the Cob
  
  • 2 cobs husks and silk removed
  • 1 Tbs. butter
  • Foil for wrapping

  Melt butter and baste corn evenly on all sides. Wrap in foil and cook in 400 degree oven for 20 minutes.

  Spicy Boiled Potatoes
  
  
  • 5 small new potatoes halved
  • 1 Tbs. cajun seasoning
  • 1 tsp. cayenne pepper
  • 4-5 dashes Crystal hot sauce
  Wash and cut potatoes in half add to pot and cover with cold water. Heat over med. high/high heat until it comes to a rolling boil, add seasonings and cook about 15-20 minutes or until fork tender.

My Take on a Club Sandwich w/ a side of Bulgar Salad

A little while ago I got a recipe for pepperoni bread from Amber. After making a few modifications I made a sort of pizza bread using the basic steps for the pepperoni bread. Well after that night I vowed to do some experimenting since the bread was so easy and fool proof.
Tonight I decided to make a baked club sandwich. I went to the grocery store bought a few slices of various deli meats and cheeses rolled it up and YUM.
For a lighter side full of veggies I made a bean and bulgar salad with a garlic and parsley vinaigrette. I love bulgar. In salads, kibby, as a pilaf you name it. It is up there with barley and quinoa for me. Chad wasn't thrilled with the salad. He was too busy funneling the bread into his mouth, lol.

Baked Club Sandwich

• 1 frozen bread loaf defrosted
• 6 slices of each deli meat: turkey, ham, roast beef(or 18 slices of your favorite meats)
• 9 slices of muenster cheese
• shredded cheddar (about a cup and a half)
• melted butter for brushing the top
• italian herbs to sprinkle on top of the loaf

Roll out dough until it is a big rectangle (sorry I don't have dimensions). Layer the meats and cheeses how you please on one side and roll up. Baste the top with butter and sprinkle with dried herbs. Place on a baking sheet and bake at 350 for 25-30 minutes.

Bean and Bulgar Salad

• 1/2 cup fine bulgar
• 3/4 cup chicken broth
• 1/4 cup diced orange pepper
• 1/4 cup finely diced onion
• 1/2 cup black beans and garbanzo beans drained and rinsed
• 1/4 cup grape tomatoes halved
• 2 handfuls lettuce mix (I used italian blend)
• 1 Tbs. olive oil

Boil chicken stock and add to bulgar that has been placed in a big bow. Let sit for 5 minutes and then fluff with a fork.
Saute onion and orange pepper in a skillet over medium heat for 3-5 minutes just until the onion is translucent. Add beans and saute 3 minutes more. Add the onion mixture, tomatoes and lettuce to bowl and toss. Garlic Parsley Vinaigrette

• 1/4 cup flat leaf parsley
• 1 garlic clove
• 3 Tbs. red wine vinegar
• 1 tbs. dijon mustard
• 1/4 cup evoo
• pinch of sugar
• pinch of salt

Put everything in processor and pulse until everything is coarsely chopped. Turn processor on low and drizzle in the evoo. Serve over bulgar salad and toss.

Here is a close up of the yummy goodness I enjoyed this evening!

Chicken Corn Chowder

I have been meaning to make chowder for about a week now. But with so many things going on last week, I never got around to it. Tonight I was either going to make a filet, or this chowder. I gave Chad the choice and he picked chowder. I am really happy he did.

I browsed many recipes and decided to wing one on my own. I was really excited, but when I started prepping the vegetables I gasped when I realized I didn't have the main ingredient of corn. I had to make a run to the store, there was no going back since I had already started.

Chicken Corn Chowder

• 1 lb boneless, skinless chicken thighs cut into small pieces
• 6 strips of bacon diced
• 1/2 onion finely chopped
• 3 cloves of garlic minced
• 3 tbs. fresh flat leaf parsley chopped
• 2 tbs. butter
• 2 cups corn (I used frozen)
• 1 cup corn thawed and pureed in processor
• 2 medium sized yukon gold potatoes diced
• 8 cups chicken stock
• 1 cup heavy cream or half and half
• 2 tbs. flour
• tbs. evoo

Heat a med. sized skillet over medium heat add evoo and saute chicken until cooked through. Set aside. Heat a large stock pot over med. heat and add bacon. Cook until crispy and remove. Remove all fat from pan except 2 tbs. Add butter and onion and saute until softened. Add flour and stir to make a smooth paste. Add potatoes and garlic and saute for a minute. Add stock, pureed corn salt and pepper and most of the parsley (leave a bit to garnish).

Bring to a boil, add frozen corn and let simmer for 10 minutes or until potatoes are cooked. Using a masher (or you can transfer 1/2 the pot to a blender) mash the soup mixture breaking up the potatoes so the soup has a nice thick consistency. remove from heat and whisk in the cream. Serve in big bowls and garnish with parsley. You can also add cheddar cheese, I did but Chad said it didn't need it. I thought it went well though.

Stuffed Pork Chops and Risotto

I have been craving pork chops ever since Chad and I bought them when we were out grocery shopping. I planned on cooking them this evening, but after a grueling work out after work, I was pooped! I was still intent on making those pork chops though, and headed into the kitchen to do some inventory on the ingredients on hand.
I started in the fridge with the center cut butterflied pork chops. Then I browsed the ingredients I had in the pantry. I pondered a bit about what to make and then came up with this concoction. Stuffed pork chops with fresh basil, fresh mozzarella, and thick cut bacon. And for tonight's side, mushroom risotto with toasted pine nuts and peas.
I was very pleased with this meal, and surprisingly, Chad didn't complain about the mushrooms in the risotto, he even said "This is awesome! The flavor combination with the peas and pine nuts is so good I don't even care about the mushrooms." So he was happy, which makes me happy. And for the second night in a row, my husband ate vegetables he claims he doesn't like (i.e. the eggplant last night).

Stuffed Pork Chops

• 2 center cut pork chops butterflied, or you can cut a pocket
• 2 slices bacon
• mozzarella cheese
• 4 large fresh basil leaves
• salt, pepper, garlic powd

Turn broiler on to 500 degrees. Season pork chops with salt, pepper, and a litte garlic powder on both sides. Lay the bacon, then mozzarella, and finally put 2 fresh basil leaves on one side. Secure both sides with tooth pics. Heat olive oil in a meduim sized oven safe skillet, over medium high heat. Sear pork chops on each side, about a minute or 2 or until ther is a nice brown color on each side. Transfer to oven and broil 2-3 minutes per side or until internal temp. reaches 140 degrees.

• Mushroom Risotto with Peas and Pine Nuts
  1 1/2 cups arborio rice or short grain rice
• 4 oz. crimini mushrooms chopped
• 1/2 onion finely chopped
• 2 garlic cloves minced
• 1/2 cup frozen peas
• 1/2 cup toasted pine nuts (I toasted mine in the toaster oven)
• 3 1/2 cups chicken stock (heated through)
• 1/3 cup dry white wine
• 1 1/2 TBS. olive oil
• 1 TBS. unsalted butter
• 1/3 cup grated asiago cheese
• 2 TBS. heavy cream
• Salt and pepper

Heat a skillet over medium heat and add butter and olive oil. When butter starts to foam, add onions and mushrooms. Saute for about 5 minutes and add garlic, saute a minute more. Add Rice and saute for about 2 minutes to get it nice and toasty. Add wine and deglaze scraping any bits off the bottom of the skillet. When wine has been absorbed, add 1/2 cup of stock and stir frequently until absorbed. continue adding 1/2 cup of stock at a time until you have only 1/2 cup left. Add peas pine nuts and the remaining 1/2 cup of stock when almost completely absorbed add asiago and cream and cook a few minutes longer. The total cooking time should be around 30 minutes.

Quinoa Watercress Salad

I made this salad yesterday for the bbq that Chad and I hosted. It was a simple bbq with hamburgers and hot dogs, chips and dip, but not much more. So I thought I would make something with veggies and decided on this salad. All I can say is that I was eating it all day.

• 2 Cups Quinoa
• 4 Cups chicken stock
• 1 bunch watercress
• 1 yellow pepper chopped
• 1/2 red onion chopped
• 1 cucumber chopped
• 5 oz. crumbled feta cheese
• about 1 cup grape tomatoes chopped
• about 1 cup toasted pine nuts.
• **balsamic viniagrete**

Rinse quinoa and toast in a dry skillet. Cook quinoa according to package directions and set aside to cool. Wash and chop all veggies and throw them into a bowl with pine nuts. Add cooled quinoa and toss with vinaigrette. Simple and delicious!

**I have no amounts for the vinaigrette but this is what I combined and whisked together**

Balsamic vinaigrette

Cider vinegar

Dijon Mustard

garlic powder

onion powder

basil

salt

pepper

olive oil

Sunday Night Supper

I love a well rounded, comforting meal on Sunday evenings. And because I have more time to prepare the meal on Sundays, time isn't of the essence. At our monthly trip to Costco yesterday, I picked up a 5 lb. pork loin roast for only about 13 bucks. Not only was I thrilled with how cheap it was, I knew that I would be able to get about 3 meals out of it. What a way to stretch the dollar!
I got home and realized that it was 2 loins tied together in butcher's twine instead of one. No biggie, I would use one for a roast, and cut the other in about 1 lb. pieces and freeze for later use.
I decided to prepare the roast tonight, because like I said, Sunday dinner's are all about comfort food. I didn't feel like potatoes or rice so I looked in the pantry and I found that I had some barley. For the greens tonight I remembered how I have been craving zucchini and since Chad isn't a fan I never get to make it that often. So I had sauteed some zucchini and yellow squash, and Chad had sauteed fresh green beans. To add the finishing touches, I made a simple pan gravy from the roasting juices left in the pan.

Herb Rubbed Roasted Pork Loin

*Rub Ingredients*

• 2 Tbs. fresh rosemary leaves roughly chopped
  
  
• 2 Tbs. Fresh sage leaves roughly chopped



• 1 Tbs. Fresh thyme leaves roughly chopped



• 3 Garlic cloves skin removed



• 2 Tbs. olive oil

Put all ingredients in a mini processor and process until smooth.

Pork
Heat oven to 325 degrees.

With a sharp knife, cut a few slits into the pork on both sides. Generously salt and pepper each side. Take the rub and massage it onto the pork using your finger to push some into the slits.

heat large skillet to med. high heat and add about a tablespoon of olive oil. Sear meat on all sides until you get a nice brown color. Put into shallow roasting pan and cook for an hour and 15 minutes, or internal temperature reaches 155. (generally 30 minutes per pound, mine was about 2 1/2)

Simmering Sausage

For our dinner tonight I decided to use the last pack of Rinaldi sausage I had. This is my FAVORITE brand of Italian sausage. It has no fennel seeds (which I hate) and has the most wonderful flavor. I can't find it anywhere in GA, so When my father visits me from MI, or vice versa I make sure to bring back as much as I can. My favorite place to buy it is at Nino Salvaggio a wonderful little market near his home. I also used up the last of the peppers I had in the freezer that I had left over from a bbq. It was so nice to not have to chop those since I had to do some prep for the other herbs and veggies.

Simmering Sausage and Vegetables

• 1 lb Italian sausage sliced
• 1 1/2 cup chopped peppers (mine were in 1/2 strips)
• 1/2 red onion sliced
• 2 stalks celery chopped
• 1 carrot peeled and sliced
• 3 cloves garlic minced
• 3 Tbs. Fresh basil chopped
• 2 Tbs. fresh parsley chopped
• 1 Tbs. dried oregano
• 1 tsp. red pepper flakes (or more for added heat)
• 3 Tbs. olive oil
• 1 6 oz. can tomato paste
• 1 15 oz. can diced tomatoes
• 1 1/2 c. chicken stock
• 1 15 oz. can cannellini beans drained and rinsed.

Heat oil in a large saute pan and add all vegetables except garlic. Let saute until vegetables are almost caramelized (about 5-8 minutes). Add sausage, garlic, fresh and dried herbs and cook until sausage is browned on all sides (about 3-5 minutes). Add tomato paste, diced tomatoes, beans and chicken stock. Stir together to combine and let simmer for 20-25 minutes until sauce is reduced and thick. Serve over white rice or pasta.

• Garlic Toast
  Cut french bread into rounds drizzle with olive oil, sprinkle with garlic powder and fresh Parmesan cheese. Toast in oven until browned.
  

Home Style Meal

I didn't have much to work with yesterday since I hadn't gone grocery shopping, so I was limited with what I could make. After checking the pantry and freezer, I decided to take out the lb. of lean ground beef to defrost. Now, what to make??
Well, thankfully I had some potatoes, and also in the freezer, frozen cut green beans and a few slices of bacon. With those ingredients on hand, the only thing that came to my mind was something home"styley"... Meatloaf, mashed potatoes, and green beans with bacon. To cut down on cooking time, I made mini meatloaves.
My mother-in-law gave me a nifty little mini loaf pan with 4 compartments. I love the thing!

Mini Meat Loaves (for 2)

• 1 lb lean ground beef
  1/4 cup diced onions
  1 clove of garlic minced
  2 Tbs. fresh basil chopped
  1 tsp. oregano
  3 Tbs. freshly grated Parmesan cheese
  1 egg
  3 dashes of milk (maybe 3 tbs???)
  1/3 cup bread crumbs
  coarse salt and pepper
  
  For the glaze:
  4 Tbs. tomato sauce
  1 tsp brown sugar
  1 squirt Dijon mustard
  
  Preheat oven to 350 degrees
  combine all meat loaf ingredients into a bowl with hands. Shape into 2 individual loaves, or use mini loaf pans.
  
  Combine glaze ingredients together and spread on the top of meat loaves. Cook in oven for 30 minutes.
  
  Mashed Potatoes
  
  3 med. Yukon gold
  3 Tbs. unsalted butter
  1/4 cup milk
  Salt and pepper
  
  Cut potatoes into 2 inch chunks and put in pot with cold water (about 2 inches above potatoes). Bring to boil for about 15-20 minutes until fork tender. Drain potatoes, and return to pot. Add butter, milk and salt and pepper. Use a hand mixer (or a masher) and mix together.
  
  Green Beans
  
  1 1/2 cup frozen cut green beans (defrosted a bit)
  3 slices of bacon
  1 clove of garlic
  salt and pepper
  
  Saute bacon in pan until almost done add green beans and bacon, continue to saute for 3-6 minutes until beans are heated through and but not soggy, and bacon is crisp.

Chicken Tikka Masala with Vegetable Couscous

Chad and I went to a local farmer's market a couple of weeks ago, and I picked up some spices that I don't usually use. One of them was Garam Masala. The market had so many interesting spices to choose from so I also picked up some whole nutmeg, curry, herbs de provence, and a few others.

I wanted to make a dish using the garam masala so I looked online and got some ideas. I decided on making chicken tikka's or chicken chunks. I planned to grill mine on a bamboo skewer.

Chicken Tikkas

• 1 lb boneless chicken breasts
• 1/2 cup whole milk yogurt
• 1 teaspoon garam masala
• 1/2 teaspoon red chile powder
• 1/2 teaspoon tumeric
• 1/4 teaspoon fresh grated nutmeg
• 1/2 teaspoon ground cumin
• 2 tablespoons lemon or lime juice
• 1 tablespoon fresh grated ginger
• 1/2 teaspoon freeshly ground white pepper

Cube chicken into one inch pieces, season with salt and pepper and add to a large freezer bag. In a separate bowl, add all other ingredients and blend together. Add to freezer bag and marinate for 4 hours or overnight.

Thread marinated chicken on bamboo skewers that have been soaked in water for 20 minutes. Heat olive oil on a grill pan over medium high heat and add chicken skewers. Grill on all sides until done. (I transferred my to the oven for about 4 minutes on a 400 degree setting)

Vegetable Couscous

• 1 cup instant couscous
• 2 cups chicken broth
• 1/2 lb. asparagus cut on the bias in 1/2 inch pieces
• 1/4 cup. roughly chopped red, yellow, orange pepper
• 2 table spoons red onion roughly chopped
• 1 clove of garlic minced
• 2 tablespoons olive oil

Add dry couscous to a medium sized bowl

Saute vegetables in a small skillet over medium heat for 5-8 minutes.

Heat broth in a pan until boiling, and pour over couscous. Add vegetables.

Let sit 5 minutes and fluff with a fork, and serve.