What's Cooking in My Kitchen this week?

Sunday: Italian night- Linguine with Bolognese sauce

Monday: Leftover Linguine

Tuesday: Strawberry Balsamic Chicken 

and mashed sweet potatoes

Wednesday: Pork Chops

Thursday: Roasted lemon herb chicken

Friday: Pork Stroganoff

Saturday: Chile verde chicken enchiladas 

Turkey Meatball Soup with Grandma C's Homemade Noodles

I have been meaning to make this for a while. I saw a recipe for chicken meatball soup with tortellini noodles and thought it sounded dreamy. So I searched the stores for frozen tortellini... none to be found. We recently moved to a new state which explains why I can't find said pasta. I don't have my trusty grocery store here... so, my hunt continues. In the meantime, I wanted to make this soup! So I adjusted it to what we had on hand. My Grandma makes yummy homemade noodles so I thought I would give those a try in this recipe. I did not have ground chicken so I used ground turkey instead. It turned out great!

Turkey Meatball Soup 
Meatballs
3/4 lb. ground turkey
1/4 lb. ground turkey sausage
2/3 cup bread crumbs
2 cloves garlic, minced
2 Tbs dried parsley
1/2 cup Parmesan cheese
3 Tbs. milk
1 egg
1 tsp. salt
1/2 tsp. pepper

Soup
8 cups good chicken broth
1/2 cup onion chopped
1 1/2 cups carrots, sliced
1 bay leaf

Grandma's Homemade Noodles
2 cups flour
1 tsp. salt
3 eggs
3-4 cups whole fresh spinach leaves

Preheat oven to 350 degrees. Mix ingredients together gently using a fork. Form 1 in. balls using a 1/2 Tbs. spoon to form round balls. Don't worry, they don't have to be perfectly round. Place on greased baking sheet and bake for 25-30 minutes or until browned and cooked through. 
In large pot, bring chicken broth to a boil. Add onion, carrots, and bay leaf. Simmer on low while you prepare noodles.
In medium bowl, combine flour and salt. Using a spoon, form a well in the center of the flour mixture down to the bottom of the bowl. Crack eggs into center of hole. Beat eggs in the center of the hole and slowly mix in the flour by scraping the edges of the flour well until a soft dough is formed. Knead dough into a ball. Roll out thinly (about 1/4 in.) on a floured surface. Cut into 1/2 in strips. Cut strips into 3 inch pieces.
When done, add meatballs to simmering soup. Drop noodles in 4 or 5 at a time stirring after each  to ensure no sticking. Noodles will rise to the surface when done. Pour in spinach and allow to cook down, about 1 min. Serve warm with fresh bread.

Hashbrown Quiche with Sausage and Vegetables

Yesterday I had planned on making a classic quiche, but was feeling particularly lazy and didn't want to make a pie crust, nor did I make a run to the store for a pre-made one... so I did this instead...

The hashbrown crust gives it a warm and "homey" flavor and works beautifully for a quiche.

Hashbrown Quiche w/ Spinach, Sausage and Vegetables
3 cups shredded potatoes
1/4 cup butter/margarine, melted
1/2 lb. ground turkey sausage
1 sweet potato, peeled and cubed
1/2 white onion, chopped
1/2 lb. broccoli, chopped
1 cup fresh or frozen spinach, thawed and chopped
5 eggs
1 cup milk
1/2 tsp. fresh ground pepper
1/2 tsp. salt
3/4 cup Swiss cheese

Preheat oven to 450 degrees. Squeeze out as much juice as you can from the shredded potatoes. Place inside 9" pie dish and toss with melted butter. Press potato mixture on bottom and up on the sides to form a crust. Bake for 20-25 minutes or until crust is golden brown.
Meanwhile, brown sausage in large skillet. Remove from heat leaving the grease in the skillet. Saute potatoes, onions, and broccoli until crisp tender. Add spinach and saute for 1 more minute.
In medium bowl, mix together eggs, milk and salt and pepper.
When crust is done, lower oven temperature to 350 degrees. Place veggies in the bottom of crust. Sprinkle sausage evenly over veggies. Top with cheese. Gently pour egg mixture on top of the cheese ensuring a good coating over entire surface. Bake for 30-35 minutes or until golden and puffy.

{Halley's} Strawberry Banana Bread

I came up with this one day when I was trying out a new banana bread recipe that called for sour cream. I didn't have any sour cream in the fridge at the time but I did have some yogurt, so I threw in a container of strawberry yogurt and crossed my fingers. And guess what? 

It was amazing! 

When it comes out of the oven, it has a wonderfully crunchy crust with a moist center.

This will be the most deliciously moist banana bread you will ever have and it stays that way for days. I am convinced that the key to making this banana bread so moist and yummy is that strawberry yogurt.

Strawberry Banana Bread

1/2 cup butter/margarine, melted

3/4 cup sugar

2 eggs

1 tsp. vanilla

1 1/2 cups flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp cinnamon

1/2 cup strawberry yogurt

2-3 ripe bananas*, mashed

Preheat oven to 350 degrees. Grease a bread pan. In large bowl cream together butter and sugar. Add in eggs and vanilla. Mix well. In separate bowl, combine dry ingredients. Gently fold in yogurt and bananas until just combined. Pour into greased bread pan and bake for 45-60 min. Or until crust in crunchy and toothpick inserted in the center comes out clean.

*TIP: The riper the better with this banana bread. Don't be afraid to let your bananas get nice and brown before making this recipe. 

{ Jared's Pick } Chicken Parmigiana

 Have I mentioned I have a wonderful husband? 

Well, I do. 

This dish was created by none other than my hubby.  Every Sunday at our house is "Italian Night" as well as Jared's night to cook. He does a fabulous job. 

See for yourself!
This is a combination of a couple different recipes he found online to make his own creation.

Chicken Parmigiana

Chicken

4 boneless, skinless chicken breasts

1 cup flour

1 egg

1 cup bread crumbs

1 Tbs Italian seasoning

salt & pepper

2 Tbs olive oil

Sauce

10 oz. thin spaghetti noodles

1 can diced tomatoes

1 can tomato paste

1/2 of an onion

2 cloves of garlic

1 carrot

2 tbs extra virgin olive oil

4-6 fresh basil leaves

2 bay leaves

salt & pepper

2-4 tbs. butter

1/2 cup mozzarella cheese

1/2 cup Parmesan cheese

Chop onion and garlic and saute at medium heat for 3-4 minutes in olive oil. Chop carrot, add to the onion and garlic and saute for another 4-5 minutes. Add diced tomatoes, tomato paste, basil and bay leaves. Add salt and pepper to taste. Cover and simmer on low heat for 1 hour or until sauce thickens. After sauce has thicken, remove the bay leaves and pour the sauce into a food processor. Blend sauce until smooth.

While sauce is simmering, turn on the oven to 500 degrees and prepare chicken by pounding chicken until about 1/2 thick. Place flour, egg, and bread crumbs in three separate bowls. Add salt and pepper to each bowl. Beat the egg until combined. Add Italian seasoning to bread crumbs. Drain any excess liquid off of the chicken. Place first piece of chicken in the flour and cover completely. Then place the chicken in the egg again covering completely. Then place the chicken in the bread crumbs covering completely. Repeat these steps for the remaining pieces of chicken. Place all of the prepared pieces of chicken on a plate and let rest for at least 10 minutes. Add olive oil to a frying pan and turn onto to medium-high heat. Once oil is hot, add each piece of chicken to the frying pan. Cook on each side for about 4 minutes or until breading in brown and crispy.

Place chicken in a 9X13 pan. Pour sauce over the chicken and sprinkle with the mozzarella and Parmesan cheeses. Place pan in the oven and cook for 5-7 minutes or until cheese is melted and sauce is bubbling.

Serve with homemade Garlic Bread.

Chicken Pot Pie

 Tonight I truly wished I was a cow.

Yes, that is what I said, a cow...
So I could consume more of this...

...using my multiple stomachs. 

Oh well, I guess I will just have to settle on making these more often. :-)
I don't think I need to say much more about this recipe; the picture says it all.

Chicken Pot Pie

Pastry Crust
2 cups flour

1/2 Tbs. sugar

1/2 tsp. salt

3/4 cup COLD butter

1/2 cup ice water

Filling

1/2 cup butter

1 white onion, chopped

3/4 cup flour

5 tsp. low sodium chicken bullion

salt and pepper to taste

1 1/4 cup milk

3 cups water

1/4 tsp ground sage

2 cups carrots, sliced

3/4 cup frozen peas

2 chicken breasts, cooked and cubed

For Pastry

Start this at least 2 1/2 hours before you want to eat. Add flour, salt, and sugar to large bowl. Mix a little. Remove butter from fridge and directly cut into flour mixture using two butter knives, a pastry cutter, or you can do this in a food processor by pulsing 10-12 times. Move quickly because you don't want your butter to warm up*. Stir until dough forms. Using your hands, lightly form a ball (again don't touch it too much or it will warm your butter). Wrap with plastic wrap and allow to chill in refrigerator for 1 hour.

Filling

Preheat oven to 375 degrees.

Melt butter over medium heat in large saucepan. Saute onions until opaque. Add flour and mix well. Add bullion, milk and water. Stirring constantly, cook until sauce thickens. Mix in sage. Season with salt and pepper to taste. Add carrots, peas, and chicken. Mix well. 

Pour filling evenly into 5 (9 oz.) ramekins (or any small oven safe dishes).

Remove pastry dough from refrigerator and roll out on floured surface (about 1/2 inch thick). Using the ramekins as a guide, cut out 5 even squares making sure the tips of your squares will reach beyond the edges of the ramekins. Cut an X in the middle of each square and place each on top of filling/ramekins. Place ramekins on a baking sheet (as you can see from the pictures, they bubble over just a tad). Sprinkle with coarse sea salt and fresh ground pepper.

Bake in oven for 1 hour or until crusts are golden brown and cooked through. 

Allow to cool for at least 10 minutes before serving. They pack a lot of heat and for a long time.

Enjoy!

*When making pastries, it is important to keep your butter as cold as possible. The more butter holds its shape, the better your pastry will form flaky layers in the oven.

Recipe inspired by Ina Garten

Whats Cooking in My Kitchen this week?

Sunday: Italian night- Chicken Parmigiana

Monday: Breakfast Quiche

Tuesday: Turkey Meatball Noodle soup

Wednesday: Balsamic Chicken

Thursday: Chicken and Broccoli Casserole

Friday: Chicken Fritos Casserole

Saturday: Double Potato Shepherd's Pie

Sweet Tooth Got you Down?

It is officially the end of the holiday season. Now is the time we start to feel like we ate way too much chocolate between Christmas, New Years and Valentine's Day. I know I have watched my waistline increase ever so slightly over the holidays... it always does. It is simple human physiology, we create monsters within ourselves as the more sweets we eat, the more our bodies crave them. A vicious cycle that increasingly becomes more and more difficult to overcome the longer we give in to them. 

So, my solution to that all too frequent sweet tooth craving??

Grapes! 

Keep a bowl of grapes out in a high traffic area where you can just grab a handful of grapes as you pass by. The instant (and easily accessible) sweet that grapes provide is a great way to curb that pesky craving and encourage healthy eating in the process. They are a perfect snack for kids too!

Baked Spaghetti

This dish is a great spin on regular old spaghetti night.
Make it just like you would a spaghetti dinner but throw some veggies, sour cream and cheese with it and you have a great new meal! It is a cross between spaghetti and lasagna and is so good! You can use your favorite jar of spaghetti sauce or use my recipe for this one! You can add whatever veggies you have on hand. Sometimes, when I have leftover pureed squash, I will add a layer of squash, it makes it a little creamier (and healthier), and the kids will never know!

 Serve with homemade garlic bread and steamed peas

Baked Spaghetti

1/2 pound ground turkey sausage

1/2 white onion, chopped

2 garlic cloves, chopped

1 zucchini, chopped (okay to omit)

3/4 cup spinach leaves, shredded (okay to omit)

1 tsp. Italian seasonings

1 can diced tomatoes

1 small can tomato paste

water (fill up 1 tomato paste can)

3-5 fresh basil leaves or 1 tsp. dried

1 lb. thin spaghetti noodles, cooked

1-2 cups pureed butternut squash (if I have it)

1 cup sour cream

1 cup Mozzarella cheese

Preheat oven to 375 degrees

In large frying pan, cook sausage for 1 min. Add onions, zucchini, garlic, spinach and Italian seasonings. Saute until meat is cooked and the onions are golden brown. Add diced tomatoes and paste. Mix well. Add water until desired thickness is reached. Fold in fresh basil.

In medium casserole dish (9x13 works as well) place cooked noodles evenly in the bottom. Spread butternut squash evenly over noodles. Add a layer of sour cream using a spoon to smooth and even.  Pour sauce on top of sour cream and top with Mozzarella. Bake covered for 20-30 min. Uncover and broil for 5 min. to crisp the top slightly.

Enjoy!

Molten Lava Chocolate Cakes with Chocolate Whipped Cream

We made these for our Valentine's Day dinner and they were so good. If you are a lover of dark chocolate as I am, you will love these little gems. They are super rich and moist with a little surprise inside...

A gooey, chocolaty center that oozes out when you cut into it... Yum...

I know they look difficult to make but they are SO EASY!

Molten Lava Chocolate Cakes
6 (1 oz) squares semi-sweet baking chocolate, chopped
2 (1 oz) squares bittersweet baking chocolate, chopped
1/2 cup butter
1/2 cup flour
1 1/2 cup confectioner's (powdered) sugar
3 eggs
3 egg yokes
1 tsp vanilla

Preheat oven to 425 degrees. Grease 4 (9 oz.) ramekins (you can use any small oven safe containers, small pyrex bowls will work too). Melt butter using a double broiler*. Add chocolate and stir until melted. Remove from heat. Stir in flour and confectioner's sugar until combined. Mix in eggs and vanilla.
Evenly distribute batter into each ramekin using a ladle to prevent drips. Bake for 15 minutes. The outside edges should be firm.
Serve with homemade chocolate whipped cream (recipe follows) and fresh raspberries (don't skip on the berries, the cakes are so rich that you need something fresh to lighten it up).

Chocolate Whipped cream
1 container homemade whipped cream or store bought
1 Tbs. Cocoa powder
Gently fold cocoa powder into whipped cream. If using store bough whipped cream, it will lose some of its fluffiness. If using homemade whipped cream, incorporate before beating.

*TIP: Double broiling: place contents inside large glass bowl (pyrex works well). Place bowl in a large pot of shallow simmering (bring to a boil and reduce to low) water ensuring the water does not touch the glass bowl. This creates a steam bath the heats chocolate slowly and evenly.

Butternut Squash Tortellini in a Brown Butter Sage Sauce

When we first moved to DC we went to a great authentic Italian restaurant called Senso Sesto. I ordered this exact dish and was completely blown away at how amazing these were. Upon taking my first bite I entered another world that I never wanted to leave. The squash was so creamy and sweet but the buttery sauce gave it a wonderful richness. Needless to say, I knew I had to figure out how to make this dish in my own kitchen. So, here is what I came up with and I've got to say it is pretty amazing. We had this for our Valentine's Day dinner.

It was perfect with Roasted Garlic Asparagus and Homemade Tomato Soup.

Butternut Squash Tortellini
1 small butternut squash, quartered
1/4 tsp. thyme
pinch of savory
pinch of basil
salt and pepper to taste
1/2 Tbs. olive oil
1 small shallot
1 clove garlic
1 cup ricotta cheese
1/4 cup amaretti cookies, crushed
salt and pepper to taste
pinch of nutmeg
1 package wonton wrappers (or homemade tortellini, we have a pasta maker so this is what we use)
1/4 cup Parmesan cheese, shredded

Brown Butter Sage Sauce
1/2 cup butter
4 fresh sage leaves (or 2 tsp. ground sage)

Place quartered squash pieces on plate and season with herbs, salt and pepper. Cover tightly with plastic wrap and cook in microwave until tender (about 7-10 min). Meanwhile, saute shallot and garlic in olive oil over medium heat until lightly browned, about 3 min. When squash is done, allow to cool slightly and scrape squash away from skin and into a food processor. Add shallots, garlic, and ricotta. Pulse until combined. Add amaretti cookies, nutmeg and more salt and pepper to taste. Pulse together until smooth and creamy.
To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 Tbs. of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Use a fork to seal edges completely. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini*.  
For the sauce:
In medium sauce pan melt butter on medium high heat. Add sage and allow to bubble until butter is browned.
Next, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve. 

*TIP: The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.

Belgium Waffles

This is what we had for breakfast for Valentine's Day but it is so easy you can make it any day of the year. The waffles are crisp on the outside and light and fluffy on the inside with a fresh lemon flavor that goes perfectly with strawberries. And I discovered that I can cut strawberries in the shape of a heart. Small things like heart-shaped strawberries make me happy. :-)

Belgium Waffles
1 cup milk
1 Tbs. lemon juice (I use fresh when I have lemons and throw in a little zest but bottled juice works fine too)
1 1/2 cups flour
3 Tbs. ground flaxseed (if you have it)
1 Tbs. sugar
1/2 tsp. salt
3 1/2 tsp. baking powder
1/2 tsp. cinamon
2 Tbs. butter, melted
1 tsp. vanilla
3 egg whites, beaten until stiff

In small bowl combine milk and lemon juice. Allow to sit while you work on the rest of the batter. In a large bowl combine dry ingredients and mix well with a wire whisk.  Add in milk mixture (will appear lumpy), butter and vanilla. Mix a little then gently fold in egg whites with a rubber spatula or large spoon until just combined. Pour into hot waffle iron and follow manufacturer's instructions for cooking. Top with fresh strawberries and whipped cream.

Easy Homemade Tomato Soup

One day I had a craving for grilled cheese sandwiches and tomato soup so I went to the cupboards to reach for my trusty can of Campbell's where I discovered we were completely out. So I decided to experiment with what I had in the cupboards. I grabbed a can of diced tomatoes and 10 minutes later, my husband and I were enjoying a warm homemade lunch. 

 We had this as an appetizer for our Valentine's Day dinner

Homemade Tomato Soup
1 garlic clove, sauteed in olive oil until golden brown, about 2 min.
1 can diced tomatoes
1/2 tsp. Italian seasonings
3 fresh basil leaves or 1/2 tsp dried basil
2 Tbs. sour cream
1/2 tsp. salt
Pepper to taste

Pulse ingredients together in food processor until smooth. Warm in sauce pan over medium heat and serve with grilled cheese sandwiches or garlic bread.


Note: I made the heart out of sour cream. I put about a tablespoon of sour cream in a plastic baggie, cut the tip and squeezed it out in the shape of a heart.

Roasted Garlic Asparagus

These are a perfect and easy side to make for any meal. Asparagus was on sale this week so I took advantage and made these for our Valentine's Day Dinner. 

Roasted Garlic Asparagus

1 bundle of asparagus

1/2 Tbs. Extra Virgin Olive Oil

1 garlic clove, sliced thinly 

salt and pepper to taste

Preheat oven to 400 degrees. Place asparagus on baking sheet and drizzle with olive oil. Sprinkle garlic evenly on asparagus and season with salt and pepper. Toss to coat. Bake for 10-15 min or until crisp tender.

Pictured with Strawberry Balsamic Chicken

{Halley's} Garlic Bread

This is my go-to garlic bread recipe; when we are having anything Italian, I work these into our meal. It works with any type of bread you have on hand.

It is fast, simple and delightful!

Halley's Garlic Bread

1 loaf fresh french bread, sliced

2 Tbs. butter/margarine, softened

1-2 garlic cloves, minced

1/2 tsp. Italian seasoning

1/2 tsp. parsley

1/4 cup Parmesan cheese, shredded

Turn broiler on oven. Mix together butter, garlic, and Italian seasoning in small bowl. Spread evenly and generously on each slice of bread. Place bread on a baking sheet. Sprinkle with parsley and Parmesan. Broil in oven until lightly golden brown, 3-5 min.

Whats Cooking in My Kitchen this week?

Money Saving Week!
After Last week's holiday spending, this is a good time to save some money. 

Sunday: Italian Night- Baked Spaghetti

Monday: White Bean Chili

w/ sweet honey cornbread

Tuesday:  Salisbury steak 

in Creamy Blue Cheese Mushroom sauce w/ garlic mashed potatoes.

Wednesday: Leftover Baked Spaghetti 

Thursday: Individual Chicken Pot Pies

Friday: Baked potatoes
w/ Green Chile and White Bean Chili**

Saturday: Homemade Flatbread Pizza

* $ Money saving tip: whenever we have leftovers enough for an entire meal, we skip a day and have it again, otherwise we just eat it for lunches throughout the week.We save a lot because we NEVER buy sandwich fixings. 

** $ Money saving tip: I also get creative with  and make a whole new meal out of leftovers.

I HEART Valentines Day

Valentines Day is by far my favorite holiday. I love everything about it. I can't think of anything better to celebrate than love. I love the feeling in the air, the anticipation of having great food and most of all, I look forward to some time with my sweetheart. I guess I am a hopeless romantic. Maybe it is in the fact that we don't really give gifts to each other, we simply celebrate our love. So, to help myself get into the spirit of the holiday, I have started a tradition of making sugar cookies and decorating them every year for Valentines Day. I always seem to take longer than I expect, I just get so wrapped up in creating that I loose track of time. So if you have the time this Valentines Day I recommend trying these...

Andrea's Sugar Cookies
1 cup sour cream
2 cups sugar
1 cup shortening or butter
4 eggs
1 t vanilla
6 cups flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Preheat oven to 350 degrees. Combine sour cream, sugar, shortening, eggs, and vanilla.
Combine dry ingredients in separate bowl. Slowly add dry ingredients until mixed well. Roll dough out on floured surface and cut into shapes.
Let chill in refrigerator for 20-30 minutes. Bake no more than 9 min.

Courtesy of my good friend Andrea. :-) They are light, and fluffy and well, DELIGHTFUL... Thanks again Andrea!

Lemon Vanilla Icing
1 Tbs milk
2-3 cups powdered sugar
1/4 tsp. lemon extract
1/4 tsp. vanilla

Combine ingredients until smooth. Icing should be a consistency similar to yogurt. If too runny, add more powdered sugar, if too thick, add a LITTLE milk. Divide into several small bowls and add coloring accordingly.

Decorating
Allow cookies to cool. Using a spoon, dab a small amount of icing in the middle of the top of a cookie. Spread lightly allowing the icing to cover cookie. The icing will drip off. Cover entire top and sides of cookie (it can get a little messy!). Place on cookie sheet and allow frosting to harden. Add any additional decorations on top of hardened icing.

Happy Valentines Day!

Linguine with Vegetable Bolognese Sauce

I began making this recipe because I was getting tired of my spaghetti sauce recipe. This authentic Italian dish is a great variation.
It is lighter, creamier, and healthier.
Eating it, you would never know it was made from mostly vegetables which makes for a great meal for those "picky veggie eaters" in your family. I add a little sausage to give it a little more flavor and to further disguise the fact that the sauce is made mostly of veggies.

Linguine with Vegetable Bolognese Sauce

1/4 lb. ground turkey sausage
3 carrots, chopped
1/2 white onion, quartered
2 cloves garlic
2 tsp. fresh thyme leaves, chopped (2 1/2 tsp. dried)
2 tsp. dried oregano
1/2 lb. white mushrooms, chopped finely
1/2 cup white cooking wine (okay to omit, just substitute with water)
2 Tbs. tomato paste
1 cup water
1/2 cup Ricotta cheese
3/4 lb. linguine, cooked (you can use any type of pasta you like)
1/4 cup shredded Parmesan cheese

In food processor, pulse together carrots, onions and garlic until finely chopped. Cook sausage in large pan on medium high heat until browned. Add chopped vegetable mixture to pan and saute until vegetables are tender, about 6 minutes. Add in thyme, oregano and mushrooms. Allow to cook for another 3-4 minutes until mushrooms are tender. Add tomato paste, wine and water. Mix well. Cook for another 10 minutes until sauce reduces by half. Fold in Ricotta cheese until just combined. Add in cooked noodles with about 1/4 cup pasta water*. Sprinkle in Parmesan cheese and give it a quick toss to incorporate.

*TIP: Pasta water is the water you used to boil your pasta in. Pasta water acts like a glue which ensures the sauce and pasta combine nicely.

Whats Cooking in My Kitchen this week?

Sunday: Italian Night (Spaghetti)

Monday: Roasted lemon herb chicken

Tuesday: Chile verde chicken enchiladas

Wednesday: Split pea soup

Thursday: Linguine with Bolognese sauce

Friday: Homemade flatbread pizza

Saturday: Valentines Day! (we are celebrating early) 

Homemade butternut squash tortellini 

in a warm butter sage sauce, 

garlic roasted asparagus

and mini molten lava chocolate cakes for dessert... 

yea I know, we can't wait...

Blue Cheese Burgers with Caramelized Onions

A lot of people run when they hear "blue cheese". I used to too, until I went out on a limb one day and ordered a blue cheese burger at a local restaurant. This is a great way to try blue cheese for the first time. Blue cheese and beef go so well together I promise it won't disappoint. 

So go ahead, try this one.

Blue Cheese Burgers with Caramelized Onions

1 1/2 lbs. fresh ground beef

4-5 Tbs. blue cheese

salt and pepper

1 medium red onion sliced into rings

1 large red tomato sliced thick

2 romaine lettuce leaves

honey BBQ sauce

4 ciabatta rolls

Saute onions in 1 tbs. of olive oil on medium low heat until golden brown and caramelized.

To assemble your patties, separate beef into 4 equal pieces. Break each piece in half (you are going to stuff each patty with blue cheese). Lightly shape half of patty into a flat circle. Do not overwork your meat or it will toughen your meat. Place 1 tbs. of blue cheese on top of shaped patty. Shape other half of patty as before and place on top, sealing off the edge. Repeat with other three patties. Salt and pepper both sides of your patties liberally. 

Pour 1 tbs. olive oil in frying pan set on high heat. Wait until oil is slightly smoking and carefully place patties in pan. Do not overcrowd*, cook two at a time if you have to. Cook on both sides over high heat for 3-4 minutes or until cooked to desired wellness. Allow to rest for a few minutes.

Toast ciabatta rolls in toaster. Assemble burgers with caramelized onions, fresh tomatoes, romaine lettuce, BBQ sauce, and ketchup.

Serve with homemade sweet potato french fries.
*TIP: Overcrowding your meat when pan-searing does not allow your meat get a good crust. When the meat is too close together, they give off moisture which creates a steam bath that keeps the oil from effectively searing your meat. You want a nice dry piece of meat so the hot oil can do its magic. 

Lemon Herb Whole Roasted Chicken with Vegetables

Whole chickens were on sale this week so I thought I would try my hand and roasting a chicken. I guess I have always been afraid of roasting a bird because I thought it would be difficult but it was surprisingly EASY and it turned out so moist and flavorful. The moment I took my first bite I decided this is how I will cook chicken from now on. Luckily, I bought a big bird so we have plenty of extra meat for another meal (Chile Verde Chicken Enchiladas) and leftovers for lunch! If you are as big of a chicken lover as I am, this is a great way to save money. Whole chickens are always MUCH cheaper than boneless skinless chicken breasts.

 Lemon Herb Whole Roasted Chicken w/ Vegetables
1 (6 pound) whole chicken
1 cup low sodium chicken broth
1 lemon cut into wedges
salt and pepper to taste
1/4 cup butter sliced into small pieces 
1 clove of garlic, minced
1/2 pound baby carrots
5 medium potatoes, cut into wedges
1/2 large white onion cut into wedges
4 fresh thyme sprigs

Preheat oven to 375 degrees. Remove the giblets from inside of the chicken. Salt the cavity and stuff with lemon wedges. Loosen the skin from the breasts and thighs of the chicken and stuff the butter pieces evenly underneath the skin. Salt and pepper outside of chicken to taste. Rub minced garlic over skin. Pour chicken broth into roasting pan and add chicken. Lay thyme on top of chicken, in between the breast and thighs and in the chicken broth. Cover with aluminum foil and bake for 1 hour.
Remove from oven and baste with drippings. Arrange carrots, potatoes, and onion around the chicken. Toss in broth to coat vegetables evenly. Return to oven and bake uncovered for another 45 to an hour (basting every 15 min) or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F.

Chile Verde Chicken Enchiladas (round 2 recipe)

We just tried these tonight and they were amazing. I love enchiladas but we usually make either a white sauce enchilada or a red sauce, so it was fun to try a green sauce. They are super yummy! I decided on chicken enchiladas because I roasted a whole chicken and needed another meal to use up the leftover chicken. This was a perfect recipe to do just that. This is a great way to save money

Roasted Tomatilla Chile Sauce

1 pound tomatillos*, husked

1 white onion, sliced and quartered

1 jalapenos

2 tsp. ground cumin

1 tsp. salt

1/2 cup chopped cilantro leaves

1/2 lime, juiced

Enchiladas
1 Tbs extra virgin olive oil
1/2 medium onion
3 garlic cloves, chopped
1 1/2 tsp. cumin
1/4 cup flour
2 cups chicken broth
1/4 cup cilantro leaves, chopped
left over chicken from 1/2 roasted chicken
salt and pepper to taste
10 homemade wheat flour tortillas
1/2 lb Monterey Jack Cheese, shredded

Preheat oven to 400 degrees
On a baking tray, roast tomatillos, onion, garlic and jalapenos drizzled with olive oil for 15 to 20 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Meanwhile heat olive oil in a medium saucepan over medium heat. Add the onion and cook until soft this should take 5 to 7 minutes. Add the garlic and cumin then cook for another minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile sauce, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll to enclose it. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly on top.

*TIP: Ever heard of tomatillos? No worries, they look like a green tomato wrapped inside a green husk. You can usually find them at any local grocery store in the produce section.

Take a Trip Around the World with Me

Schnitzel 

No... I know what you are thinking, it is not a hot dog. Much on the contrary,

"Schnitzel" is German for "cutlet" which is usually made in Austria with veal and is thinly pounded, breaded and pan fried... Yum.

The recipe I followed for this called for pork, I had chicken and it worked beautifully.

TIP: it is okay to alter recipes slightly to fit your taste (and your budget). You don't have to go out and purchase everything, if you don't have it on hand, use what you have if you can get away with it. Things like using chicken instead of pork, or regular bread crumbs instead of panko bread crumbs, things that won't completely alter the outcome of your dish. 

Be creative!

 

Austrian Chicken Schnitzel

4 boneless, skinless chicken breasts

1 cup whole wheat flour

2 eggs

1/2 cup milk

2 cups dried Italian style bread crumbs

1 Tbs. butter or margarine

1 Tbs. olive oil

1 sprig of fresh thyme (or 1 tsp. dried) 

salt and fresh cracked pepper

lemon wedges

Place chicken breasts in between two large pieces of plastic wrap 2 at a time. Using a rolling pin (or if you have the real deal, a meat tenderizer) to pound chicken starting from the center and working your way out until your chicken is evenly about 1/4-1/2 inch thick (this allows the chicken to cook faster and more evenly). 

Put flour in shallow dish and season with salt and pepper. Whisk eggs and milk together in a separate shallow dish and season with salt and pepper. Put bread crumbs in a third shallow dish and season with salt and pepper. 

Lightly dredge each piece of chicken in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the chicken gently so they have a nice even coating. 

Lay the breaded chicken breasts in a single layer on a plate and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the chicken.

Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the chicken breasts into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove  and place on paper towels to drain. Transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving. Great with fresh squeezed lemon on top. 

inexpensive

simple
cultural

and DELIGHTFUL

Serve with Austrian Mushroom Mustard Spaetzel

Austrian Mushroom Mustard Spaetzel

Okay I apologize, there is no picture for this one. I tried and was not successful in making it "look" yummy. But trust me... it is

DELIGHTFUL...

Tender yet crunchy tiny dumplings covered in a creamy yet tangy mushroomy mustard sauce...

Give it a try, it is a little bit of work, but is so worth the experience!

Spaetzel

1 cup all-purpose flour

1 tsp. salt

1/2 tsp. fresh ground pepper

1/4 tsp. ground nutmeg

2 eggs

1/4 cup milk 

2 Tbs. butter/margarine

1 Tbs olive oil 

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. (if making this with my Chicken Schnitzel recipe, begin working on your schnitzel now)

Bring 3 quarts of salted water to a boil in a large pot, over medium heat. Reduce the heat to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a rubber spatula. Do this in 2-3 batches so you don't overcrowd the pot. Cook for 2-3 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Drain the spaetzle in a colander and give it a quick rinse with cool water. This can be made up to 1 hour in advance.

Add 2 tablespoons of butter and the oil to a large skillet over medium heat. Add the cooked spaetzle and saute until slightly browned, about 2 to 3 minutes. Remove from the pan to a serving platter and set aside.

Mushroom Mustard Sauce

2 Tbs. butter/margarine

2 Tbs. olive oil

2 sprigs of fresh thyme

1 1/2 lbs. white mushrooms

2 cloves garlic

salt and pepper to taste

2 Tbs. flour

1 cup milk

2 Tbs. Dijon mustard

In a large sauce pan, saute thyme sprig in butter and olive oil for 1 minute. Remove and reserve. Add mushrooms and garlic, season with salt and pepper, and saute until golden brown and tender. Add flour and mix well until bubbly. Whisk in milk and cook until sauce thickens. Gently fold in cooked spaetzel.

Serve warm with homemade Chicken Schnitzel

 *courtesy of Tyler Florence