tag:blogger.com,1999:blog-76708707906799614702024-02-07T11:44:34.865-08:00Dada DeliciousMeredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-7670870790679961470.post-21625445141257285762011-03-17T11:18:00.000-07:002011-03-17T11:30:42.499-07:00Shrimp Pad Thai<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJSoILdfgy4TNDgOOzR9NybKN1co_PnoYDa5KVj6HpESuSGKbNndKm7URZZAb7hWqhyJkFt2C66pv1jGaKf0fVsVcBZHqXEYeltipcls6NOKemIfHnuF_DoAz7IiB369M6u7ba0lMj6vY/s1600/IMG_3719.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJSoILdfgy4TNDgOOzR9NybKN1co_PnoYDa5KVj6HpESuSGKbNndKm7URZZAb7hWqhyJkFt2C66pv1jGaKf0fVsVcBZHqXEYeltipcls6NOKemIfHnuF_DoAz7IiB369M6u7ba0lMj6vY/s320/IMG_3719.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585118022191276578" /></a><br /><br />8 oz uncooked flat rice noodles <br />(my local market was out so I had to use regular rice noodles)<br />2 tbsp dark brown sugar<br />2 tbsp soy sauce<br />1 1/2 tbsp fish sauce<br />1 1/2 tbsp fresh lime juice<br />1 tbsp Sriracha or chili garlic sauce<br />3 tbsp grape seed oil<br />1 cup green onions (cut in 2 inch pieces)<br />8 oz peeled and deveined shrimp<br />5 garlic cloves (minced)<br />1/4 cup chopped unsalted dry-roasted peanuts<br />3 tbsp thinly sliced fresh basil<br /><br />1. Cook noodles according to package directions.<br />2. While water comes to a boil, combine sugar, soy sauce, lime juice, and Sriracha in a small bowl. <br />3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked and drained noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Top each serving with peanuts and basil. <br /><br />Serves 4Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-17971081450105158422011-03-11T08:16:00.000-08:002011-03-11T08:31:00.898-08:00Beef and Broccoli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMVQFbHR236lDYstMuDZ20gc22w6R07RS5TlyROi6_WtH7xncPEgw5S37y8WwKQmppwTlprG1sZV3H6ip9VzwS5RPQu43He8RqZMjzMKNsXx8640hJ4wFd1kG1NuJZ-JtkxcGTSjQ7qbX/s1600/IMG_3714.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMVQFbHR236lDYstMuDZ20gc22w6R07RS5TlyROi6_WtH7xncPEgw5S37y8WwKQmppwTlprG1sZV3H6ip9VzwS5RPQu43He8RqZMjzMKNsXx8640hJ4wFd1kG1NuJZ-JtkxcGTSjQ7qbX/s320/IMG_3714.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5582860689049720834" /></a><br />2 tbsp sherry<br />2 tbsp soy sauce<br />1 tsp sugar<br />1 lb boneless sirloin steak (cut diagonally across grain into thin slices)<br />1/2 cup beef broth<br />1 tbsp cornstarch<br />1 tbsp hoisin sauce<br />1 tsp Sriracha (hot chile sauce)<br />2 tbsp grape seed oil<br />1 tbsp fresh ginger (grated)<br />2 tsp garlic (minced)<br />4 cups broccoli florets<br />1/4 cup water<br />1/3 cup sliced green onions<br />1 cup uncooked brown rice<br /><br />1. Cook rice according to directions. <br />2. While rice finishes cooking, combine 1 tbsp sherry, 1 tbsp soy sauce, sugar, and beef in bowl and set aside. In a separate bowl, stir together 1 tbsp sherry, 1 tbsp soy sauce, broth, cornstarch, hoisin, and Sriracha with a whisk. <br />3. Heat 1 tbsp oil in large skillet over med-high heat. Add beef mixture; saute 3 min or until browned. Remove beef from pan. Add remaining 1 tbsp oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and water; cook 1 min. Add onions; cook 1 min, stirring constantly. Add broth mixture and beef mixture; cook 2 min or until beef is thoroughly heated and sauce is slightly thick. Serve over rice. <br /><br />Serves 4Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com1tag:blogger.com,1999:blog-7670870790679961470.post-40407444899985242332011-02-22T16:02:00.000-08:002011-02-22T16:21:21.037-08:00Butternut Squash LasagnaI have worked and re-worked this recipe for quite a while. I feel now that it is perfect, possibly the best thing I know how to make. Oh and believe it or not, there isn't any meat in this dish, and it is still good! <br />This lasagna takes time, and care, but oh is it worth it in the end. <br />*Sorry I forgot to take a picture of it, but it was eaten to quickly! <br /><br />12oz whole wheat lasagna noodles<br />1 butternut squash<br />3 cups tomato sauce<br />1 tbsp olive oil<br />4 shallots (chopped)<br />2 cloves garlic (minced)<br />1 1/2 lbs fresh baby spinach<br />32 oz Ricotta Cheese<br />1 cup parmesan cheese (grated)<br />3 eggs (beaten)<br />1/2 tsp salt<br />1 lb mozzarella cheese (grated)<br />Dash of oregano and fresh basil to taste<br /><br />1. Peel and slice butternut squash. Toss squash in a large bowl with oil and salt. Spread squash in one layer on baking sheet. Roast in 400 degree oven until golden brown on both sides.<br />2. Cook lasagna. In the meantime, heat olive oil in skillet. Saute shallots and garlic 5 min. Add spinach and cook until wilted. Add tomato sauce, stir and remove from heat. Add ricotta, 3/4 cup parmesan, eggs, salt, basil, and oregano. <br />3. Oil baking pan. Pour in small amount of sauce and put down a single layer of noodles. Spread layer of spinach mixture over noodles, a layer of mozzarella cheese, and a layer of squash, top with more mozzarella. <br />4. Continue to layer. Top the lasagna with a layer of mozzarella cheese and sprinkle with remaining parmesan. <br />5. Bake at 350 for 50 min. <br /><br />*I like an extra browned top so I hit the lasagna with the broiler for a few minutes after it is finished baking.Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-39466472047964364802010-12-28T10:21:00.000-08:002010-12-28T10:45:23.419-08:00Lasagna Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkemaxqCxazl_YcFm6B7WnthZIRgJ2946yG7PzA5OJW5YTasmlPKUbppZlsUoA321FYjsAtlBxNYgVC1DSxm6ocxBy-sDwXI1wCFHSafPEl18Jxzt5hgTqNsrmjBqxz6vCoviNY0IXC53/s1600/IMG_3444.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkemaxqCxazl_YcFm6B7WnthZIRgJ2946yG7PzA5OJW5YTasmlPKUbppZlsUoA321FYjsAtlBxNYgVC1DSxm6ocxBy-sDwXI1wCFHSafPEl18Jxzt5hgTqNsrmjBqxz6vCoviNY0IXC53/s320/IMG_3444.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5555805013511067266" /></a><br />I love lasagna, but sometimes it is labor intensive. These lasagna rolls are a nice change from the layered pasta. <br /><br />Lasagna: <br /><br />8 uncooked lasagna noodles<br />4 tsp olive oil<br />1/2 cup onion (finely chopped)<br />8oz sliced mushrooms<br />6oz fresh baby spinach<br />3 garlic cloves (minced)<br />1 cup mozzarella cheese (shredded)<br />1/2 cup part-skim ricotta cheese<br />2 tbsp minced fresh basil<br />1/2 tsp salt<br />1/4 tsp crushed red pepper<br /><br />Sauce: <br /><br />1 tbsp red wine vinegar<br />1/4 tsp salt<br />1/4 tsp pepper<br />1 (14.5 oz) can diced tomatoes, undrained<br />1 (7 oz) bottle roasted red bell peppers, undrained<br />1/8 tsp crushed red pepper<br /><br />1. Preheat oven to 375. Cook noodles according to package, omitting salt and oil. Drain and rinse with cold water. <br />2. Heat oil in large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; saute 5 minutes. Remove from heat, and stir in ricotta cheese and 1/2 cup mozzarella cheese and next 3 ingredients. <br />3. To prepare sauce, blend together vinegar, salt, pepper, tomatoes bell peppers, and red pepper with blender or food processor. Process until smooth. <br />4. Place cooked noodles on a flat surface, spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll style, starting with short side. Place rolls, seam side down in baking dish. Pour sauce over rolls, and cover with foil. Bake 15 minutes. Remove foil and sprinkle with remaining mozzarella cheese, bake another 10 minutes or until cheese is slightly browned.Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-12220350455484648992010-12-21T12:03:00.000-08:002010-12-21T12:16:02.366-08:00Chicken Piccata<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjltUcHNP7MJ1uvd2qmYDvQHNtKjciGEElzBASwjfqWAXxyGRHjZnshk2j_DB-FzgxfHEJXoukZjbgTiGsA2OKvG4eOsJIsLdMw2KshLUT4MpgvJ6-2ACGZgkoZndRCtflwgWHYMYPTIy/s1600/IMG_3425.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjltUcHNP7MJ1uvd2qmYDvQHNtKjciGEElzBASwjfqWAXxyGRHjZnshk2j_DB-FzgxfHEJXoukZjbgTiGsA2OKvG4eOsJIsLdMw2KshLUT4MpgvJ6-2ACGZgkoZndRCtflwgWHYMYPTIy/s320/IMG_3425.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5553231513045678130" /></a><br />This has become a favorite dish in our house. My husband would be happy if I made this for dinner every week! <br /><br />4 chicken cutlets<br />1/4 cup flour<br />2 tbsp grape seed oil<br />1/4 cup dry white wine<br />1 tsp garlic (minced)<br />1/2 cup chicken broth<br />2 tbsp fresh lemon juice<br />1 tbsp capers (drained)<br />2 tbsp unsalted butter<br /><br />1.Season cutlets with salt and pepper then dip in flour. Heat non-stick skillet over med-high heat add oil. Saute chicken in pan 2-3 minutes, flip, saute other side 1-2 minutes with pan covered.<br />2. Transfer chicken cutlets to warm plate, pour off excess fat from pan. Deglaze pan with wine and add garlic. Cook until garlic is slightly brown and liquid is nearly gone about 2 minutes. <br />3.Add broth, lemon juice, and capers. Return chicken to pan and cook each side for one minute. <br />4. Transfer chicken to warm plate. Add butter to pan, once butter melts, pour sauce over chicken. <br /><br />*I served this on wild rice, but it would also be great over pasta!Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com1tag:blogger.com,1999:blog-7670870790679961470.post-29142501976063641822010-12-14T09:03:00.000-08:002010-12-14T09:40:58.880-08:00Mississippi Mud Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmmZDOyxW1qJytkqxPfR8PJ9NqLkWvkouVzU_IAc_N-kgNdQ6junxSP1RkOvQgKqKw1cWO-n4zcSmE4wy6HLtjIWkD8BZhEByCcVgO4f2pShEmOjvxQ8ZQTg1gDLMSpdG7AbHCjvAmnE0/s1600/IMG_3421.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmmZDOyxW1qJytkqxPfR8PJ9NqLkWvkouVzU_IAc_N-kgNdQ6junxSP1RkOvQgKqKw1cWO-n4zcSmE4wy6HLtjIWkD8BZhEByCcVgO4f2pShEmOjvxQ8ZQTg1gDLMSpdG7AbHCjvAmnE0/s320/IMG_3421.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5550592914775340450" /></a><br />This is my lighter version of my mother-in-law's recipe for Mississippi Mud Pie. It is one of my husband's favorite desserts so I made it this year for is birthday instead of a cake. <br /><br /><span style="font-weight:bold;">Graham Cracker Crust</span><br /><br />*This crust is a bit lower in fat than many you may find ready made at the store. The egg white acts as a binder and you end up using less butter. <br /><br />40 graham crackers (10 full cracker sheets)<br />2 tbsp sugar<br />2 tbsp butter (melted)<br />1 egg white<br />cooking spray<br /><br />1. Preheat oven to 350<br />2. Place crackers in a food processor; process until crumbly. Add sugar, butter and egg white; pulse about 6 times or just until moist. Press crumb mixture into a 9 inch pie dish coated in cooking spray. Bake for 8 minutes; cool completely on a wire rack. <br /><br /><br /><span style="font-weight:bold;"><br />Bittersweet Chocolate Pudding</span><br /><br />* Reduced fat milk helps to cut the fat just a bit! <br /><br />1/2 cup granulated sugar<br />1/3 cup unsweetened cocoa<br />3 tbsp cornstarch<br />3 tbsp dark brown sugar<br />1/8 tsp salt<br />4 cups 2% milk<br />3 egg yolks (lightly beaten)<br />2 oz bittersweet chocolate (chopped)<br />1 tsp vanilla extract<br /><br />1. Combine first 5 ingredients in a large saucepan. Gradually add milk, stirring with a whisk. Bring to a boil over med. heat, stirring constantly. Cook 1 minute, keep stirring!<br />2. Place egg yolks in a bowl. VERY gradually add hot milk mixture to egg yolks, stirring constantly (if you add too fast you will scramble your eggs). Return milk mixture to pan. Cook over medium heat 5 minutes or until thick, stirring constantly. Remove from heat, and add chopped chocolate and vanilla extract, stirring until chocolate melts. Spoon pudding into a small bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding is cool, stirring occasionally. Remove bowl from ice, cover the surface of pudding with plastic wrap and chill. <br /><br /><br /><span style="font-weight:bold;">Whipped Cream</span><br /><br />* I prefer real whipped cream..so I don't skimp here I go for the heavy cream! <br /> <br />1 cup heavy cream<br /> 1/4 cup powdered sugar<br /> 1 teaspoon vanilla<br /><br />1. Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Set aside. <br /><br /><br /><span style="font-weight:bold;">Cream Cheese Filling</span><br /><br />*Low fat cream cheese another way to cut the fat a bit<br /><br />8 ounces low fat cream cheese (softened)<br />1/4 cup powdered sugar<br />1/4 tsp vanilla<br /><br />1. Whip cream cheese, sugar, and vanilla together until just combined. Gently fold in half of your whipped cream into Cream cheese mixture. <br /><br /><br /><span style="font-weight:bold;">Layer the Mississippi Mud Pie</span><br /><br />1. Spread cream cheese filling over cooled graham cracker crust. <br />2. Spoon cooled chocolate pudding over cream cheese filling. Spread into a smooth layer.<br />3. Cover with plastic wrap and chill for 20 minutes. <br />4. Top pie with remaining whipped cream, and sprinkle with shaved chocolate.Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-59901946693139374522010-12-03T09:03:00.000-08:002010-12-03T09:11:46.361-08:00SangriaThis recipe was sent to me by an artist friend of mine. He claims it helps with the creative process! ;)<br /><br />Serve this traditional Spanish drink chilled in a glass pitcher with sliced fruit floating on top. <br /><br />1 bottle dry red wine<br />2 tbsp brandy<br />2 tbsp Triple Sec<br />1/3 cup sugar<br />2/3 cup fresh orange juice<br />2 tbsp fresh lime juice<br />2 tbsp fresh lemon juice<br />5 whole cloves<br />3 whole allspice<br />1 cinnamon stick<br />2 cups sparkling water, chilled<br />8 orange wedges<br />5 lemon slices<br />5 lime slices<br /><br />1. Combine 1 cup wine, brandy, Triple Sec, and sugar, stirring well until sugar is dissolved. Stir in remaining wine, juices, cloves, allspice, and cinnamon. Chill at least 2 hours. <br />2. Strain mixture into a pitcher, toss the solids. Just before you serve, stir in sparkling water and the rest of the ingredients. <br /><br />*Serving size depends on how creative you want to be!Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-75956099400657633562010-11-30T16:12:00.000-08:002010-11-30T16:46:52.628-08:00Blackened Chicken Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9aNfw4tJ7rE7RrrL8UzSftg8oIiwTvUoVDD6qLLhD32CD5yytj1NMpD1qDLO12q5NvsVT1lpcsYlhzH8LFfVhU99q5LcA_Ea5gGjRimkPa2BbyRiKWLs_YWQt7KkWFi3zRP6kPfZTnCG/s1600/IMG_3372.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9aNfw4tJ7rE7RrrL8UzSftg8oIiwTvUoVDD6qLLhD32CD5yytj1NMpD1qDLO12q5NvsVT1lpcsYlhzH8LFfVhU99q5LcA_Ea5gGjRimkPa2BbyRiKWLs_YWQt7KkWFi3zRP6kPfZTnCG/s320/IMG_3372.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5545508617566402098" /></a><br />You could just buy a spicy seasoning mix to use on this chicken, but I found that so many of them contain too much salt or MSG, so I included my spice-rub recipe at the end of this post. This salad and spice rub would also be great with fish! <br /><br />3 tbsp cider vinegar<br />1 tbsp sugar<br />1/4 tsp salt<br />1/8 tsp pepper<br />1/4 cup lemon juice<br />1/4 cup Dijon mustard<br />3 tbsp water<br />1 tbsp honey<br />3 cups chopped tomato<br />3/4 cup diced yellow or green bell pepper<br />4 skinless, boneless, chicken breasts<br />3 tbsp Spicy Seasoning *see recipe below<br />Cooking spray<br />1 lb green beans<br />8 cups torn romaine lettuce<br /><br />1. Combine first 8 ingredients in a small bowl, stir with a whisk to combine. <br />2. Rub chicken evenly with Spicy Seasoning. Coat a large heavy skillet with cooking spray, and place over med-high heat until hot. Add chicken, and cook 7 minutes on each side or until chicken is done. Remove chicken from pan, and cool. Cut chicken across grain into thin slices.<br />3. Steam green beans, covered 2 minutes. Rinse with cold water, and drain. Combine green beans and lettuce in large bowl; drizzle with dressing and toss to coat. Top with tomatoes and chicken. <br /><br />*Spicy Seasoning <br /><br />2 1/2 tbsp paprika<br />2 tbsp garlic powder<br />1 tbsp salt<br />1 tbsp onion powder<br />1 tbsp dried thyme<br />1 tbsp ground red pepper<br />1 tbsp black pepper<br /><br />1. Combine all ingredients; store in airtight container.Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-16978043017711181722010-11-23T08:52:00.000-08:002010-11-23T09:02:05.626-08:00Rosemary Balsamic Pork Chops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nM_UtD5PC2VXHXkCL7OG_FG9p0m6ge_n_ZkVeOj2DoENagcPERqFhIN28OjWLtiCiYtACgIxTuVILxp4j4WoDkQwelpHPLiJGyefr2Ky0aHbk6fxWXW79VPwjLFG1jeOLvBW-K19ZySd/s1600/IMG_3311.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nM_UtD5PC2VXHXkCL7OG_FG9p0m6ge_n_ZkVeOj2DoENagcPERqFhIN28OjWLtiCiYtACgIxTuVILxp4j4WoDkQwelpHPLiJGyefr2Ky0aHbk6fxWXW79VPwjLFG1jeOLvBW-K19ZySd/s320/IMG_3311.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5542791489330612898" /></a><br />My main problem with pork chops is that they dry out really fast. This balsamic glaze really helps to flavor the pork chops and keep them moist. This dish is simple enough for a quick weeknight dinner, without being boring! <br /><br />1/2 cup balsamic vinegar<br />1 1/2 tsp chopped fresh rosemary<br />1/4 tsp salt<br />1/2 tsp pepper<br />2 garlic cloves (minced)<br />4 boneless, center-cut, pork chops<br /><br />1. Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 min)<br />2. Place a grill pan over medium-high heat. Combine rosemary, salt, pepper, and garlic; rub mixture over pork. Place pork in pan; cook for 5 min on each side or until desired degree of doneness, basting with vinegar. Let stand 5 min before slicing. <br /><br />*Serves 4<br /><br />I served the pork chops with wild rice, but it would be great with mashed potatoes or even creamy polentaMeredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-68392246659940526602010-11-16T07:48:00.000-08:002010-11-16T08:08:34.606-08:00Chicken Cacciatore<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVz3TW6pC0y3K7ZJ8084tYksUCg6irEr9esX5IaGLDQKpKsSUebopzjxYs5Kb1UYajF7_9iND0LbjLZNTSHRLZ3WNiMcx75Qwuym7UtLpNYVqkKX89Y0gjPdjwUdUAOmbkGjiyZY69D4Ny/s1600/IMG_3305.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVz3TW6pC0y3K7ZJ8084tYksUCg6irEr9esX5IaGLDQKpKsSUebopzjxYs5Kb1UYajF7_9iND0LbjLZNTSHRLZ3WNiMcx75Qwuym7UtLpNYVqkKX89Y0gjPdjwUdUAOmbkGjiyZY69D4Ny/s320/IMG_3305.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5540179977643104802" /></a><br />This dish falls under the *Super Fast category. This recipe is really simple, but it tastes like you slaved over the stove. My kind of fast food! <br /><br />1 lb skinless, boneless chicken breast (cut into bite-sized pieces)<br />1 tsp dried oregano<br />1/2 tsp dried basil<br />1/4 tsp crushed red pepper<br />Cooking spray<br />2 cups sliced cremini mushrooms<br />3/4 cup green bell pepper (chopped)<br />1 1/2 cups tomato-basil pasta sauce<br />1/4 cup dry red wine<br />1/4 tsp salt<br />1/4 tsp black pepper<br />1/2 cup shaved Parmigiano-Reggiano cheese<br />2 tbsp thinly sliced fresh basil<br /><br />*Serve this over your choice of pasta. I served this over a bed of whole wheat spaghetti<br /><br />1. Cook pasta according to package directions.<br /> <br />2. Heat a large nonstick skillet over med-high heat. Sprinkle chicken evenly with oregano, dried basil, and red pepper. Coat pan with cooking spray. Add chicken to pan; saute 2 minutes or until lightly browned, stirring frequently. Add mushrooms and bell pepper to pan; saute 5 min. Stir in pasta sauce and wine; bring to a simmer. Cover, reduce heat and simmer 10 min. Stir in salt and black pepper. Sprinkle with cheese and fresh basil. <br /><br />Serves 4Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-22842475193020089302010-11-11T07:34:00.000-08:002010-11-11T07:59:53.513-08:00Banana Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHmK1U63h7r1cauz_xh9rkNMmn3gSuksfv9LYPGN3eqBBQVfokoThgYAcIjoGTFejDqiPZHFOeWGRT0jCoBGqTiEQAGmdmfrLEJSsYMuafQtybvMO4Rc9S1Hp_V8dAGWDg5W1rlrxkZMi/s1600/IMG_3383.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHmK1U63h7r1cauz_xh9rkNMmn3gSuksfv9LYPGN3eqBBQVfokoThgYAcIjoGTFejDqiPZHFOeWGRT0jCoBGqTiEQAGmdmfrLEJSsYMuafQtybvMO4Rc9S1Hp_V8dAGWDg5W1rlrxkZMi/s320/IMG_3383.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5538322426298173394" /></a><br />What to do with the bananas my son does not eat? Make banana bread! I kept this recipe very simple so you could add nuts or dates if you wish to change it up. Just be sure to use really ripe bananas. <br /><br />1 cup sugar<br />1/4 cup butter (softened)<br />3 ripe bananas (mashed)<br />1/4 cup fat-free milk<br />2 egg whites<br />2 cups flour<br />1/4 cup grape seed oil (or vegetable oil)<br />1 tsp baking soda<br />1/2 tsp salt<br />cooking spray<br /><br />1. Preheat oven to 350<br />2. Beat sugar and butter until well-blended. Add banana, milk, oil, and egg whites; beat well.<br />3. Combine flour, baking soda, and salt in medium bowl. Add flour mixture to sugar mixture, beating until blended. <br />4. Pour batter into a 9 inch loaf pan coated with cooking spray. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan and cool completely on wire rack.Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-26317697954533015912010-11-09T09:41:00.000-08:002010-11-09T10:07:25.001-08:00Beer-Braised Beef<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpOTNoxNaVmck2TfgQm29RvJ9WwyBJ0RglVmLiBscJDWMiVoZCAAv3eKfQvMcu7NCx1E2C3q2Kzokz1RwWcjhy2YHvf770KEP4s67X8blHX-YdQ5cXCxWQsdhM4tNh6o0KNrowSo_nXFE/s1600/IMG_3251.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpOTNoxNaVmck2TfgQm29RvJ9WwyBJ0RglVmLiBscJDWMiVoZCAAv3eKfQvMcu7NCx1E2C3q2Kzokz1RwWcjhy2YHvf770KEP4s67X8blHX-YdQ5cXCxWQsdhM4tNh6o0KNrowSo_nXFE/s320/IMG_3251.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5537613099498918466" /></a><br />The ultimate comfort food dish! I used my husband Win's home brew beer for this recipe since it is always on tap at our house. When looking for a beer to use in this dish keep in mind, you want the beer to be dark but not too strong. A stout for example would be too overpowering, you just want a touch of toasted malt flavor and just a little hop bitterness. <br />*This is not a quick recipe. Give yourself a few hours to prepare this one!<br /><br />3 tbsp flour<br />1 1/2 tbsp canola oil<br />1 lb boneless chuck roast (trimmed)<br />1 tsp salt<br />1/2 tsp pepper<br />1 cup beef broth<br />4 garlic cloves<br />1 12 oz dark beer<br />1 bay leaf<br />3 carrots (peeled & cut diagonally into 1/2inch slices)<br />9 oz small turnips (peeled and cut into wedges)<br />1/4 cup chopped flat-leaf parsley<br /><br />1. Preheat oven to 300<br />2. Place flour in a shallow dish. Heat oil in Dutch oven over medium-high heat. Sprinkle beef evenly on all sides with 1/2 tsp salt and pepper; dredge in flour. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add broth, garlic, beer, and bay leaf. Bring to a boil, scraping pan to remove browned bits. Cover and bake at 300 for 1 1/2 hours. Add carrots; cover and cook 25 minutes. Add remaining 1/2 tsp salt, turnips, and onion; cover and cook an additional 1 hour and 5 minutes until vegetables are tender and beef is fork tender. <br />3. Remove beef and vegetables from pan; discard bay leaf. cover beef mixture; keep warm. Let cooking liquid stand 10 minutes. Separate cooking liquid and fat; discard fat. Serve cooking liquid with beef and vegetables. Sprinkle each serving with 1 tbsp parsley.<br /><br />Serves 4Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-79379895168436221052010-11-02T09:29:00.000-07:002010-11-02T10:08:45.173-07:00Pine Nut and Shrimp Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhba-ZhJiaI-TGG7y2KNcor35RxVPxJTgaPgssrkg0NnXpB0ILNMoUrXCuTY79TqFFyvaSJXg5p1SFYrZA_CBiLEWZSgV9hneeFVd0hu4Dp7j06n4I_lUk81b9pGQ9221FrYYjEwgsl7aF9/s1600/IMG_3246.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhba-ZhJiaI-TGG7y2KNcor35RxVPxJTgaPgssrkg0NnXpB0ILNMoUrXCuTY79TqFFyvaSJXg5p1SFYrZA_CBiLEWZSgV9hneeFVd0hu4Dp7j06n4I_lUk81b9pGQ9221FrYYjEwgsl7aF9/s320/IMG_3246.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5535000324251360898" /></a><br />If you use your time right, this meal should only take about 30 mins. Most of the work can be done while the pasta water boils and the pasta cooks. You could also make this dish with chicken! <br /><br />8 oz uncooked spaghetti<br />12 oz peeled & deveined medium shrimp (COOKED)<br /> *I like the frozen shrimp at Trader Joes*<br /><br />2 tbsp pine nuts<br />1 cup 1% milk<br />1 tbsp flour<br />1/2 tsp Dijon mustard<br />1/4 tsp ground nutmeg<br />1/4 tsp salt<br />1/4 tsp pepper<br />1/2 cup grated fresh Parmigiano-Reggiano cheese<br />1/3 cup finely chopped fresh basil<br /><br />1. Thaw shrimp if frozen. Bring water to boil. Cook pasta according to package directions.<br />2. While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts to pan; cook 2 min. or until lightly browned.<br />3. Combine 1/2 cup milk and flour in a large saucepan, stirring with a whisk until well blended. Place pan over medium heat; gradually stir in remaining 1/2 cup milk. Stir in mustard and nutmeg. Bring to a boil; reduce heat to medium-low and cook 3 minutes or until mixture begins to thicken, stirring constantly. Stir in salt, pepper, and shrimp cook another 2 min. Add drained pasta, cheese, and chopped basil. Toss gently to combine. Remove from heat. Sprinkle with pine nuts. <br /><br />Serves 4Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-5067438570941029892010-10-26T10:12:00.000-07:002010-10-26T10:39:16.191-07:00Ham & Veggi Chowder (Slow Cooker)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-KvwgEt0aGzn3G_QNa-8e4VwscsPstCD0ibyjrFK0TGC9EkmfY8ivTCs8sN4Z6Bu-iVl0U-riBaooygt78E9QKoA0CTAxfu173HTa3KX1Y9EWiFNW5jSMNbtoDWZznZInSWYipHrJ52bX/s1600/IMG_3198.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-KvwgEt0aGzn3G_QNa-8e4VwscsPstCD0ibyjrFK0TGC9EkmfY8ivTCs8sN4Z6Bu-iVl0U-riBaooygt78E9QKoA0CTAxfu173HTa3KX1Y9EWiFNW5jSMNbtoDWZznZInSWYipHrJ52bX/s320/IMG_3198.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532410486971695410" /></a><br />'Tis the season! Nights are getting chilly and comfort food is needed. It is also a busy time for me as Mommy and as Artist, so effortless comfort food is key. That is why I LOVE LOVE LOVE my slow cooker. Everything in one pot = less dishes for me to wash later. Set it while my son eats his breakfast or lunch and forget it = more time to play later. The outcome; a warm, comforting, & tasty dinner = Win Win! <br /><br />*Cook time for this dish 6-7 hours on low setting or 3 hours on high<br /><br />2 cups red potatoes (chopped)<br />8 oz cooked ham (chopped)<br />1 cup onion (chopped)<br />1 cup carrot (chopped)<br />1 14.5oz can cream-style corn<br />1/4 tsp cayenne pepper<br />2 14oz cans chicken broth<br />1/2 cup whole milk<br />2 tbsp flour<br />1 1/2 shredded cheddar cheese<br />1 cup frozen peas<br /><br />1. In a slow cooker, combine potatoes, ham, onion, carrot, corn, and pepper. Pour broth over all. <br />2. Cover and cook on low heat setting for 6 to 7 hours or on high heat for 3 to 3 1/2 hours. <br />3. In a small bowl combine milk and flour; stir well with a whisk. Stir into chowder in cooker along with cheese and peas. If cooking on low-heat setting, turn to high-heat. Cook for 20 minutes more. Stir again before serving. <br /><br />*Serves 6Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-47497066994436216092010-10-21T08:57:00.000-07:002010-10-21T09:31:50.722-07:00Blue Cheese Burgers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQDUEiAs32LpQUig-kLnLoozsGLHVQiuaK5UKuvw5qoCGIywbSVdWbjZxZLvcl7LoRYJ9fXP_SPiBEDdzxTUNxDja84cO6gybLelVnxow9tTWObfwCo3nvg9F6-F6v9VP_OJeJjt0dcEz/s1600/IMG_3208.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQDUEiAs32LpQUig-kLnLoozsGLHVQiuaK5UKuvw5qoCGIywbSVdWbjZxZLvcl7LoRYJ9fXP_SPiBEDdzxTUNxDja84cO6gybLelVnxow9tTWObfwCo3nvg9F6-F6v9VP_OJeJjt0dcEz/s320/IMG_3208.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5530537618406906226" /></a><br />The blue cheese and caramelized onions are perfect toppings for this burger. This recipe is quick and easy but looks and tastes very impressive!<br /><br />2 tsp olive oil<br />4 cups onion (sliced)<br />1/2 tsp salt<br />1 lb ground sirloin<br />2 tbsp onion (grated)<br />2 tbsp Worcestershire sauce<br />1/8 tsp black pepper<br />2 garlic cloves (minced)<br />Cooking spray<br />1/4 cup crumbled blue cheese<br />4 hamburger buns<br />4 green leaf lettuce leaves<br />4 slices of tomato (about 1/4 inch thick)<br /><br />1. Heat large skillet over medium heat. Add oil to pan. Add sliced onion and 1/4 tsp salt; cook 18 minutes or until golden, stirring occasionally.<br />2. Combine 1/4 tsp salt, beef, grated onion, Worcestershire sauce, pepper, & garlic in bowl. Divide mixture into 4 equal portions, shaping each into a 1/2 inch thick patty. <span style="font-weight:bold;">*Make a dimple in the middle of each patty with your fingers that will insure a flat patty once it is cooked instead of a dome! </span><br />3. Spray grill rack or non-stick pan with cooking spray. Grill 4 minutes on each side or until desired degree of doneness. Top each patty with 1 tbsp of cheese during the last 2 minutes of cooking.<br />4. Grill or toast buns. Place the bottom halves of buns on plates, top each with one lettuce leaf, one tomato slice, 1 patty, 1/4 cup of onion, and one roll top. <br /><br />Serves 4<br /><br />*I served these burgers with sweet potato fries.Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-3639162949049651192010-10-12T07:26:00.000-07:002010-10-12T07:41:23.146-07:00Potato Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl69NmMzCZxpwGn_TA_bOczEpW77B-mnWGgo0Ghi58pjUbOLhpAI5XHh99eq-jkMWscHJSRHoZgRxK34vSCxNOPRtH6I8s4uytRWFmS0jRnY8aRBvT_qcXbf5jmS1_-Ew4otRQW9M_cOq7/s1600/IMG_3184.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl69NmMzCZxpwGn_TA_bOczEpW77B-mnWGgo0Ghi58pjUbOLhpAI5XHh99eq-jkMWscHJSRHoZgRxK34vSCxNOPRtH6I8s4uytRWFmS0jRnY8aRBvT_qcXbf5jmS1_-Ew4otRQW9M_cOq7/s320/IMG_3184.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5527169663976663778" /></a><br />This hearty soup is great for chilly nights. It is almost like taking a baked potato and turning it into a soup. The perfect comfort food!<br /><br />4 red potatoes<br />2 teaspoons olive oil<br />1/2 cup onion (chopped)<br />1 1/4 cups chicken broth<br />3 tbsp flour<br />2 cups low fat milk<br />1/4 cup low fat sour cream<br />1/2 tsp salt<br />1/4 tsp pepper<br />3 bacon slices (cut in half)<br />1/3 cup cheddar cheese (shredded)<br />4 tsp green onion (thinly sliced)<br /><br />1. Peel potatoes then cut in half and place in large pot. Fill with water to just cover potatoes. Boil potatoes until fork tender. Cook bacon until crisp set aside to drain on a paper towel.<br />2. While potatoes are cooking, heat oil in a dutch oven or large saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth. <br />Combine flour and 1/2 cup milk stir with a whisk add to pan with 1 1/2 cups milk. Bring to boil; stir often. Cook for about 1 minute then remove from heat. Stir in sour cream, salt, and pepper. <br />3. Crumble bacon and set aside. Drain potatoes and coarsely mash them into soup. Top with cheese, green onions, and bacon.<br /><br />Serves 4Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-33968870810979843392010-09-28T17:11:00.000-07:002010-09-28T17:27:06.643-07:00Cranberry Pork Tenderloin on Pear Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyHDSUq7N9tkqN_o0B6GLc_fgtuTaCqc3dTeFfGG3p6hGTgf5Re7QpQyYReG-gh4Hikq3CMwB9_jfSESG9OhPmTKoQvMpcQcahNYey0iPBYQvumvAvcUYT71mFcKFvjvCdE_wtY7J4zIDb/s1600/IMG_3176.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyHDSUq7N9tkqN_o0B6GLc_fgtuTaCqc3dTeFfGG3p6hGTgf5Re7QpQyYReG-gh4Hikq3CMwB9_jfSESG9OhPmTKoQvMpcQcahNYey0iPBYQvumvAvcUYT71mFcKFvjvCdE_wtY7J4zIDb/s320/IMG_3176.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5522125379825781986" /></a><br />This dish almost felt Christmasy to me. The flavors are very rich and the colors are so pretty! <br /><br />1 tbsp cider vinegar<br />1 tsp Dijon mustard<br />3/4 tsp brown sugar<br />1 1/2 tsp garlic (minced)<br />1 1/2 tsp dried thyme<br />1 lb pork tenderloin (trimmed and cut crosswise into 1/4 inch thick slices)<br />3/4 tsp salt<br />3/4 tsp pepper<br />2 tbsp flour<br />1/4 cup olive oil<br />1/4 cup shallots (sliced)<br />1/4 cup dried cranberries<br />1/4 cup cranberry juice cocktail<br />6 cups baby spinach<br />1 ripe pear (thinly sliced)<br /><br />1. Combine vinegar, mustard, sugar, 1/2 tsp garlic, and 1/4 tsp thyme; set aside.<br />2. Combine pork and remaining 1 tsp garlic, remaining 1 tsp thyme, 1/2 tsp salt, and 1/2 tsp pepper; toss well to coat. <br />3. Heat 1 tbsp oil in medium saucepan over medium heat. Add shallots to saucepan; cook 3 minutes, stirring occasionally. Add cranberries and juice; cook about 2 minutes until liquid is reduced. Reduce heat to medium low. Add vinegar mixture; cook 1 minute. Gradually add 1 tbsp oil, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper, stirring well with a whisk. Cover and keep warm.<br />4. Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add half of pork to skillet; cook 3 minutes or until browned, turning once. Remove pork from skillet. Repeat with remaining pork. <br />5. Combine spinach and pear in a large bowl. Drizzle half of cranberry mixture over salad and toss well to coat. Arrange about 2 cups of salad on each plate; top evenly with pork. Drizzle remaining cranberry mixture over the pork. <br /><br />Serves 4Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-43254799045712578552010-09-21T10:15:00.000-07:002010-09-21T10:27:10.353-07:00Rosemary Walnut Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWEfj6UQU_OUMAvfT3PFj2DgUTLrhMsIsxUhtYiIcZGxt0oxVKmH9Ir8tqj2ZQiQhgOBXbi75bnO28Vum3jFxvskqiWiPBBov4LdF9IJyONEJ4LtaLNeYY1Cm3Ed5S5LOOZUuzIsclrdf/s1600/IMG_3150.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWEfj6UQU_OUMAvfT3PFj2DgUTLrhMsIsxUhtYiIcZGxt0oxVKmH9Ir8tqj2ZQiQhgOBXbi75bnO28Vum3jFxvskqiWiPBBov4LdF9IJyONEJ4LtaLNeYY1Cm3Ed5S5LOOZUuzIsclrdf/s320/IMG_3150.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5519419559625832834" /></a><br />Crunchy and full of flavor, this oven-fried chicken was a big hit! <br /><br />1/4 cup low-fat buttermilk<br />2 tbsp Dijon mustard<br />4 chicken cutlets<br />1/3 cup panko breadcrumbs<br />1/3 cup finely chopped walnuts<br />2 tbsp grated Parmigiano-Reggiano cheese<br />3/4 tsp minced fresh rosemary<br />1/4 tsp salt<br />1/4 tsp black pepper<br />Cooking spray<br /><br />1. Preheat oven to 425<br />2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.<br />3. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture. Dredge chicken in panko mixture. <br />4.Arrange a wire rack on a baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425 for 13 minutes or until chicken is done.Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-55531195634123707892010-09-17T08:07:00.000-07:002010-09-17T08:22:27.835-07:00Turkey Chili<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlNVxbzF2pnQq98E-_P7USfnpykBGNUuZotoS4skDv4KP-lOmQS40gMQlcJpFKpqFxYurzEwmCcS1TWenNGQ5ghToN-BwKR_iQZYHAC3V-HBUodH8TF7LdXkuzENEHWIzDn8k8r5W7rdj/s1600/IMG_3133.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlNVxbzF2pnQq98E-_P7USfnpykBGNUuZotoS4skDv4KP-lOmQS40gMQlcJpFKpqFxYurzEwmCcS1TWenNGQ5ghToN-BwKR_iQZYHAC3V-HBUodH8TF7LdXkuzENEHWIzDn8k8r5W7rdj/s320/IMG_3133.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5517903067969956834" /></a><br />Who says chili has to take forever? This chili is super easy, and fast. As we head into fall, it is so nice to have a comforting warm bowl of chili on a cold night. <br /><br />1 cup red onion (chopped)<br />1 poblano pepper (seeded and chopped)<br />1 tsp garlic (minced<br />1 1/4 pounds ground turkey<br />1 tbsp chili powder<br />2 tbsp tomato paste<br />2 tsp dried oregano<br />1 tsp ground cumin<br />1/4 tsp salt<br />1/4 tsp pepper<br />1 19oz can cannellini beans (rinsed and drained)<br />1 14.5oz can diced tomatoes (do not drain)<br />1 14oz can chicken broth<br />1/2 cup cilantro (chopped)<br /><br />1. Heat dutch oven or large saucepan over medium heat. Add first 4 ingredients; cook for 6 min or until turkey is done. Stir turkey frequently to crumble. Add chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 min. Stir in cilantro. <br /><br />*Serves about 6 one cup servingsMeredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-33729842971523351932010-08-27T10:15:00.000-07:002010-08-27T10:34:13.099-07:00Shrimp Egg Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiheLwAZZK_yPRRkdG1zpJJRc9FGv2XqRHgcTqBaPMfGS5ppyvwh_9KdL19MFVzarWOIdvZfCOhJa9gHWvrpOHVKWQZTW_0HAkfs0EdU0R1BIP91C_2oLNxMUsQI4TNEAF3BXGd270Q3G/s1600/IMG_3130.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiheLwAZZK_yPRRkdG1zpJJRc9FGv2XqRHgcTqBaPMfGS5ppyvwh_9KdL19MFVzarWOIdvZfCOhJa9gHWvrpOHVKWQZTW_0HAkfs0EdU0R1BIP91C_2oLNxMUsQI4TNEAF3BXGd270Q3G/s320/IMG_3130.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5510144208389650674" /></a><br />These egg rolls are pan fried, so you still get a crispy outside without deep frying them!<br /><br />1/4 cup sweet chili sauce (don't freak out~ you can find it in the Asian section of the market)<br />12 oz bean sprouts, roughly chopped<br />12 egg roll wrappers<br />12 cooked jumbo shrimp (peeled, deveined, and split in half lenghwise)<br /> *Trader Joes has cooked frozen jumbo shrimp in a bag...works great! <br />6 Tbsp chopped fresh cilantro<br />1/4 cup grape seed oil (peanut oil would also be great)<br />1 Tbsp rice vinegar<br />2 tsp soy sauce<br />1/4 tsp grated peeled fresh ginger<br />1/8 tsp freshly ground black pepper<br /><br />1. Combine 3 tbsp chili sauce and bean sprouts, tossing well to coat. <br />2. Working with 1 egg roll wrapper at a time, place wrapper onto work surface with one corner pointing toward you (like a diamond). Spoon about 2 big tbsps of bean sprout mixture into center of wrapper; top with 2 shrimp halves and a couple tsps of cilantro. Fold lower corner of wrapper over filling; fold in side corners. Moisten top corner of wrapper with water; roll up jelly-roll style. Place egg roll, seam side down, on a baking sheet. Repeat procedure with remaining wrappers and filling. <br />3. Heat 2 tbsp oil in a large non-stick skillet over med-high heat. Add 6 egg rolls, seam side down; cook 7 minutes or until golden, turning occasionally. Place on wire rack. Repeat with remaining oil and 6 more egg rolls.<br />4. Combine remaining 1 tbsp chili sauce, vinegar, soy sauce, ginger, and pepper. Serve dipping sauce on the side. <br /><br />Serves 12Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com1tag:blogger.com,1999:blog-7670870790679961470.post-25895187272898237482010-08-23T07:33:00.000-07:002010-08-23T07:53:20.165-07:00The Bacon Lettuce & Tomato....Salad?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDOfKBnxxx32ECg3zHkK_cyXj0XkmEEpsyP4EAj6uTqZL8dNRe7tBcGZkADLhGFRC6E4uxIjOX0AXT9d08zRHF9BH198y9FYXmHq5qz3sMQZwteb9F8GBvXkN2MtE_cMqTCgJOmCojzbwZ/s1600/IMG_2995.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDOfKBnxxx32ECg3zHkK_cyXj0XkmEEpsyP4EAj6uTqZL8dNRe7tBcGZkADLhGFRC6E4uxIjOX0AXT9d08zRHF9BH198y9FYXmHq5qz3sMQZwteb9F8GBvXkN2MtE_cMqTCgJOmCojzbwZ/s320/IMG_2995.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5508618209489202898" /></a><br />I do love me some bacon, but lets face it, you can have too much of a good thing. This light and simple salad is a bit like taking apart a BLT sandwich. It is a great dinner salad for a hot summer night. Oh and did I mention...bacon vinaigrette? <br /><br />6oz French bread baguette, cut into 1/2 inch cubes<br />Cooking Spray<br />4 slices of bacon (get the good stuff, thick & hickory-smoked)<br />1 tbsp olive oil<br />1/4 cup red wine vinegar<br />1/4 tsp fresh ground black pepper<br />1/8 tsp salt<br />6 cups torn romaine lettuce<br />2 cups of tomatoes (plum, roma, cherry whatever you like) sliced or chopped, but keep them kind of chunky)<br />1/2 cup crumbled feta cheese<br /><br />1. Preheat oven to 350<br />2. layer bread on a baking sheet; coat with cooking spray. Bake at 350 for 18 minutes or until toasted.<br />3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tbsp drippings in pan. Stir oil into bacon drippings in pan; remove from heat. Stir in vinegar, pepper and salt. Cut bacon into 1/2 inch pieces.<br />4. Combine lettuce,and tomatoes in a large bowl. drizzle with vinaigrette. Add bread; toss well to coat. Sprinkle with bacon and cheese. <br /><br />Serves 4Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-18452474931001182972010-08-14T10:53:00.000-07:002010-08-14T11:25:59.336-07:00Bow Tie Pasta Salad with Fresh Tomatoes and Balsamic Dressing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpuj3eTDnUrxexCouaF6QSyJLiMKgnadzcEbdaj2fFRGycaPzvuN0nUpu6HKw_zWXrG7svU_mUP43w2tyUEwj-Ley0VsB5Y43YUdOL7NZ4ku9Me0Ho4lDLEPn7Q3EB-qrmbZnFvfkSARQ/s1600/IMG_2976.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpuj3eTDnUrxexCouaF6QSyJLiMKgnadzcEbdaj2fFRGycaPzvuN0nUpu6HKw_zWXrG7svU_mUP43w2tyUEwj-Ley0VsB5Y43YUdOL7NZ4ku9Me0Ho4lDLEPn7Q3EB-qrmbZnFvfkSARQ/s320/IMG_2976.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5505333303366271474" /></a><br />I doubled this recipe to take to a BBQ. It is a fantastic summertime food, fresh and light, but full of flavor. I also get to use lots of fresh tomatoes and basil from the garden!<br /><br />6 oz Bow Tie Pasta (Farfalle)<br /><br />3 cups cherry tomatoes (halved)<br />*I used 2 cups cherry and 1 cup chopped roma tomatoes since that is what I have in the garden right now*<br /><br />1/3 cup fresh basil (thinly sliced)<br /><br />2 tbsp balsamic vinegar<br /><br />2 tbsp shallots (finely chopped)<br /><br />2 tsp capers<br /><br />1 tsp Dijon mustard<br /><br />1/2 tsp garlic (minced)<br /><br />1/2 tsp salt<br /><br />1/4 tsp fresh ground pepper<br /><br />4 tsp olive oil<br /><br />4oz feta cheese (crumbled)<br /><br />1. Cook pasta. Drain. Combine pasta, tomatoes, and basil in large bowl.<br /><br />2. While pasta cooks, combine vinegar, shallots, capers, mustard, garlic, salt and pepper in small bowl stirring with a whisk. Gradually add olive oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.<br /><br />Serves 4Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com1tag:blogger.com,1999:blog-7670870790679961470.post-53157553315359555852010-07-14T08:33:00.000-07:002010-07-14T08:50:10.753-07:00Black Bean Portobello Quesadillas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbsX29zi1fNllj8R0BmB6dhf7ObZ3KhCpnIaLe1Fwrmp0oVZeqeQXQj0Dr8CwGRynu3xZa26J7faO8zC6ky9jVJth4xQF4S0mvsfI4gEXAB4v6IvgCVrX2QjbUxwnvz3pVO8JMEP86wiu/s1600/IMG_2926.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbsX29zi1fNllj8R0BmB6dhf7ObZ3KhCpnIaLe1Fwrmp0oVZeqeQXQj0Dr8CwGRynu3xZa26J7faO8zC6ky9jVJth4xQF4S0mvsfI4gEXAB4v6IvgCVrX2QjbUxwnvz3pVO8JMEP86wiu/s320/IMG_2926.JPG" alt="" id="BLOGGER_PHOTO_ID_5493789453613335986" border="0" /></a><br />It is WAY too hot here in Ojai to cook so I am trying to find quick and easy dinners that don't require turning the oven on.<br /><br />4 whole wheat flour tortillas<br />2 large portobello mushroom caps (chopped)<br />2 tbsp of balsamic vinegar<br />1 cup of black beans (rinsed and drained)<br />1 jar diced pimiento (2oz jar, drained)<br />1 cup reduced fat cheddar cheese<br />1/4 cup sliced green onions<br />2 tbsp fresh cilantro<br /><br />1. Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms; saute 2 minutes. Add vinegar, beans, and pimiento; cook 1 to 2 minutes, stirring constantly until liquid evaporates. Mash bean mixture slightly with potato masher.<br /><br />2. Spoon about 1/3 cup bean mixture onto each tortilla. Sprinkle evenly with cheese, cilantro and onions. Fold tortillas in half.<br /><br />3. Heat skillet over medium heat. Coat pan with cooking spray. Place 2 quesadillas in pan ; cook 2 to 3 minutes on each side or until golden and cheese melts. Repeat with remaining 2 quesadillas. Cut each quesadilla into 3 wedges. Serve with low fat sour cream and salsa.<br /><br />*<span style="font-weight: bold;">Cold beer is optional, but highly recommended!</span><br /><br />Serves 4 (serving size 3 wedges)Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-8276266964524408522010-05-24T09:53:00.000-07:002010-05-24T10:30:20.347-07:00Red Velvet Cupcakes with Candied Pecans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsnPM44xTnIfA14oSPFhQOXlnNQapYbcJeXfpoxZElm2DyfqFP1jCAke9mUSiLVG0GUSFO-SWw_UcmaRJ-2UCpROMxmoh8cjplKJiFhUiRtwGqpycqa0rnKJ6vMoNtGU8L8ZV68sAG8O-/s1600/IMG_2657.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsnPM44xTnIfA14oSPFhQOXlnNQapYbcJeXfpoxZElm2DyfqFP1jCAke9mUSiLVG0GUSFO-SWw_UcmaRJ-2UCpROMxmoh8cjplKJiFhUiRtwGqpycqa0rnKJ6vMoNtGU8L8ZV68sAG8O-/s320/IMG_2657.JPG" alt="" id="BLOGGER_PHOTO_ID_5474889180479041426" border="0" /></a><br />I made these cupcakes for my parents 40th Anniversary party. I think they are pretty and romantic, and I have not seen anyone say no to them yet! My version of this favorite cupcake flavor has less fat and less sugar than the original, but still delivers a moist and tender cake, with wonderfully creamy frosting!<br /><br />Cupcakes:<br /><br />2 1/2 cups of CAKE flour<br />3 tbsp unsweetened cocoa<br />1 tsp baking soda<br />1 tsp baking powder<br />1 tsp salt<br />1 1/2 cups sugar<br />6 tbsp unsalted butter, softened<br />2 eggs<br />1 1/4 cups nonfat buttermilk<br />1 1/2 tsp white vinegar<br />1 1/2 tsp vanilla extract<br />2 tbsp red food coloring<br /><br />Frosting:<br /><br />5 tbsp butter, softened<br />4 tsp nonfat buttermilk<br />1 (8 oz) block cream cheese, softened<br />3 1/2 cups powdered sugar<br />1 1/4 tsp vanilla extract<br /><br />*Pecans: (optional garnish)<br /><br />1 egg white<br />1 tbsp water<br />1 pound pecan halves<br />1 cup white sugar<br />3/4 tsp salt<br /><br /><span style="font-weight: bold;">Pecans: </span><br />1. Preheat oven to 250 degrees. Spray baking sheet with cooking spray.<br />2. In mixing bowl, whip together egg white and water until frothy. In separate bowl mix together sugar and salt.<br />3. Add pecans to egg white, stir to coat the nuts evenly. Remove the nuts and toss them in sugar mixture until coated. Spread the nuts out on prepared baking sheet.<br />4. Bake at 250 degrees for one hour, stir every 15 minutes.<br /><br /><span style="font-weight: bold;">Cupcakes:</span><br />1. Preheat oven to 350 degrees<br />2. To prepare the cupcakes, place 30 paper muffin cup liners in muffin cups; coat with cooking spray.<br />3. Lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and unsalted butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture and 1 1/4 cups nonfat buttermilk, alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, 1 1/2 tsp vanilla, and food coloring; beat well.<br />4. Spoon batter into prepared muffin cups. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire racks.<br />5. To prepare frosting, beat 5 tbsps butter, 4 tsp nonfat buttermilk, and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth. Add 1 1/4 tsp vanilla; beat well. Spread frosting evenly over cupcakes. Top with one candied pecan.Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0tag:blogger.com,1999:blog-7670870790679961470.post-52359161963834897722010-04-19T20:28:00.002-07:002010-04-19T20:29:42.194-07:00Chicken with Cilantro Lime PestoIngredients:<br />2 Cups packed fresh cilantro leaves<br />1 jalapeno chili, stemmed and seeded<br />1/4 cup dry roasted peanuts, divided<br />1 <span class="yshortcuts" id="lw_1271733949_4">Tsp sesame oil</span><br />3 TBS Olive Oil<br />3 <span class="yshortcuts" id="lw_1271733949_5">Green Onions</span><br />2 Cloves Garlix<br />Juice and Zest of one lime<br />1 <span style="cursor: pointer; background: none repeat scroll 0% 0% transparent;" class="yshortcuts" id="lw_1271733949_6">TBS soy sauce</span><br />1/2 Tsp salt<br />Chicken Breasts (2 or 4; how ever many you intend to eat)<br /><br />Preheat oven to 375 degrees. In a blender, puree cilantro, garlic, chili, half the peanuts, lime zest and juice, soy sauce, sesame oil, and salt. Add olive oil and process until smooth. About one minute.<br />Put Chicken in baking dish and season with <span class="yshortcuts" id="lw_1271733949_7">salt and pepper</span>, as desired. Cook in oven for apprx. 1 hour. <br />Serve chicken over <span style="border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;" class="yshortcuts" id="lw_1271733949_8">brown rice</span>; drizzle pesto over top and garnish with chopped green onions and remaining peanuts.Meredith Dadahttp://www.blogger.com/profile/16388085181211476353noreply@blogger.com0