Monday, December 14, 2009

Crunchy Coconut Chicken Fingers

1 pound skinless, boneless chicken tenders
1 1/2 cups fat-free buttermilk
1/2 cup all-purpose flour
1 large egg, lightly beaten
1 large egg white, lightly beaten
3/4 cup crushed cornflakes (cornflake crumbs)
3/4 cup flaked sweetened coconut, chopped
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ground red pepper
Cooking spray


1. Combine chicken and buttermilk in a shallow dish; cover and chill 1 hour. Drain chicken, discarding liquid. Combine chicken and flour in a medium bowl, tossing to coat.
2. Preheat oven to 475°. Place baking sheet in oven.
3. Combine egg and egg white in a small bowl. Combine crushed cornflakes and next 5 ingredients (through ground red pepper) in a shallow dish.
4. Working with 1 chicken strip at a time, dip into egg mixture; dredge in cornflake mixture. Repeat procedure with remaining chicken, egg mixture, and cornflake mixture. Arrange chicken in a single layer on preheated baking sheet coated with cooking spray. Lightly coat chicken with cooking spray. Bake at 475° for 6 minutes or until done (mine took longer). Serve immediately.

Glazed Pecans


1 egg white
1 tsp cinnamon
1/2 cup sugar
1/2 cup brown sugar
2 Tbls vanilla
1 pound pecan halves


Beat egg white until foamy.
Add cinnamon, sugars, and vanilla. Mix well.
Add pecans, stir to coat completely

Line a cookie sheet w/ foil.
Spread pecans in single layer on foil lined sheet.

Bake at 250 degrees for one hour, STIRRING EVERY 15 minutes. (don't skip this step)

Monday, November 23, 2009

Ham & Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery (or 1 diced leek)

1/3 cup finely chopped carrot
1/3 cup finely chopped onion

1/3 cup finely chopped red pepper

1/3 cup frozen corn
3/4 cup diced cooked ham (I used more)
3 1/4 cups low-sodium chicken broth
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk


1. Combine the potatoes, celery, onion, carrot, red pepper, corn, ham and broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour (have it all pre-measured) with a whisk, and cook, stirring constantly until thick, about 1 minute.

3. Slowly stir in milk. Continue stirring over medium-low heat until thick, 5 to 10 minutes.

4. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Thursday, November 19, 2009

Mexican Rice

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth


Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. (mine never puffs) While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

November is here (and almost gone)

Once again, it's been awhile since I posted. However, with such a large number of recipes out there, I'm sure you still have many many to try.

This posting includes 2 Thanksgiving side dishes that we have every year. My kids love both - even the brussels sprouts one (and they don't like plain brussels sprouts at all).

There is also a Mexican meatloaf (I served it with Mexican rice, recipe included), a very heary beef pot pie type dinner, and shrimp & grits casserole. The shrimp is an easy version of a dish they serve alot in South Carolina. That one is from Cooking Light, so it's a bit healthier then the real thing.

Happy Thanksgiving!

Shrimp & Grits Casserole

2 cups 2% reduced-fat milk
3/4 cup fat-free, less-sodium chicken broth
1 cup uncooked quick-cooking grits
1/4 teaspoon salt
1/2 cup (2 ounces) shredded Parmesan cheese
2 tablespoons butter
1 (3-ounce) package 1/3-less-fat cream cheese
3 tablespoons chopped fresh flat-leaf parsley (I didn't have any)
1 tablespoon chopped fresh chives (or green onions)
1 tablespoon fresh lemon juice
2 large egg whites
1 pound peeled and deveined medium shrimp, coarsely chopped
Cooking spray
Hot pepper sauce (optional)

1. Preheat oven to 375°.
2. Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat.

3. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp).

4. Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375° for 25 minutes or until set. Serve with hot pepper sauce, if desired.

Beef, Cheddar & Potato Pie

2 pounds ground beef
2 carrots, cut into 1/4-inch cubes
1 large onion, cut into 1/4-inch cubes
2 stalks celery, cut into 1/4-inch cubes
1 large clove garlic, finely chopped
1 large baking potato, peeled and cut into 1/4-inch cubes
1/2 cup dark beer
8 ounces sharp cheddar cheese, shredded
Salt and pepper
2 sheets frozen puff pastry, thawed but cold
1 large egg yolk, beaten with 1 tablespoon water

1.Preheat the oven to 375°. 2

2. In a very large skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes.

3. Lower the heat to medium, add the beer and cook for 10 minutes.

4. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.

5. On a floured surface, roll 1 puff pastry sheet into a 12-inch round. (I couldn't roll mine out, I got it a bit flatter then out of the package, then tried to follow the directions that follow - it worked fine. Just do your best)

6. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round.

7. Using a slotted spoon, transfer the meat mixture to the skillet with the bottom pastry in it.

8. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.

9. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.

10. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.

IT was delicious, worth the work, everyone liked this... and it made alot!

Salsa Meatloaf

1 pound ground beef sirloin
1/2 cup salsa (plus extra for spreading on top & 'dipping')
1/2 cup Italian seasoned bread crumbs
1/2 cup shredded Cheddar cheese
1 egg, lightly beaten
3 cloves garlic, minced
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix the ground sirloin, salsa, bread crumbs, cheese, egg, and garlic. Season with salt, and pepper. Form into a loaf and place on a foil lined baking sheet. Spread some extra salsa on top.

Bake 1 hour in the preheated oven

Brussels Sprouts with Glazed Pecans

2 pounds Brussels sprouts
4 tablespoons (1/2 stick) unsalted butter
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons cider vinegar
3/4 cup store-bought glazed pecans, coarsely chopped


Cut the Brussels sprouts into thin slices; toss them in a large bowl to separate the layers.
Melt the butter in a large nonstick skillet over medium-high heat until the foam subsides, then add the sprouts, salt and pepper. Cook, stirring, for about 3 to 5 minutes, until the sprouts have wilted. Add the cider vinegar and cook for 1 minute, stirring, then add the glazed pecan pieces and cook for 1 minute. Transfer to a serving dish and serve hot.

Triple Corn Spoon Bread


3 Tbl butter, melted
1 large egg, beaten
1/2 cup finely chopped onion
1 (8.5 ounce) package dry corn bread mix - (I use Jiffy)
1 (15 ounce) can whole kernel corn, undrained
1 (14.75 ounce) can creamed corn
1 cup sour cream (recipe says fat free, I use regular)


Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 8x8 inch baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 1 hour in the preheated oven, or until the top is golden brown and spoon bread is set.

Thursday, October 15, 2009

October, 1st posting

Here are some new recipes to try. There are 3 soups, one casserole, and a really easy muffin recipe.

Minestrone Soup with Beef & Portabella Mushrooms
Slow Cooker Beef Minestrone

Butternut Squash - Potato Soup

VERY Easy Pumpkin Muffins

Chicken & Spinach Tortilla Bake

The 1st two soups are both minestrone. One has ground beef (the one w/ portabella mushrooms) and the other uses stew beef and can be made in the crock pot. The 3rd soup is butternut squash/potato soup. My kids have loved all 3, although one did pick out all the mushrooms in that soup.

The muffins only have 3 ingredients, are healthy (contain pumpkin) and have been kid-approved too.

The casserole is Mexican. Very tasty although Allison said it was spicy (but ate it all anyway).


Chicken & Spinach Tortilla Bake


1 Tbl olive oil

1 lb boneless, skinless chicken breasts

salt & pepper

1 1/2 cups green salsa

3/4 cup part skim ricotta

4 large flour tortillas, cut into wedges

1/2 red onion very thinly sliced

3 cups baby spinach (about 4 oz)

2 cups shredded mexican cheese blend (or monterry jack)


1. Preheat oven to 450

2. In large skillet, heat olive oil over med-high. Season chicken with salt & pepper, add to pan and cook about 5 minutes a side (or until cooked). Let cool, then shred chicken (you can also just use a rotisserie chicken & skip this step)

3. Whisk together salsa & ricotta (it looks gross, but will taste good). Season with salt & pepper.

4. Grease a 9" square baking dish (I used a bigger one and it still didn't all fit... so use what ever dish you have). Layer 1/3 of salsa mixture, tortillas, chicken, onion, spinach, & cheese. Repeat 2 more times. Finish with a layer of tortilla & cheese.

5. Bake until golden, about 15 minutes. Let stand 10 minutes before serving.

Tuesday, October 13, 2009

VERY Easy Pumpkin Muffins


1 Duncan Hines Spice Cake Mix

1 15oz can pumpkin (not pumpkin pie filling)

1 cup chocolate chips or nut of your choice (or nothing at all)


Mix cake mix & pumpkin together. It will be THICK.

Stir in chips or nuts if you are using them.

Fill muffin tins lined w/ paper about 2/3 full.

Bake 20 minutes at 350 or until toothpick comes out clean.

Cool on rack.

Minestrone Soup with Beef & Portabella Mushrooms

1 1/2 tablespoons extra-virgin olive oil
2 carrots, peeled and chopped
1 small onion, chopped
2 portobello mushroom caps, gills removed, halved and thickly sliced
1/2 ground beef
Salt and pepper
4 cups chicken broth
One 15-ounce can crushed tomatoes
1 cup tiny pasta, such as ditalini

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until softened and browned, about 8 minutes.

2. Add the mushrooms and cook, stirring occasionally, for 2 minutes.

3. Transfer the vegetables to a medium bowl.

4. Add the beef to the pot and cook over medium-high heat, breaking it up, until browned, about 3 minutes; season with salt and pepper.

5. Add the vegetable mixture, chicken broth and tomatoes.

6. Stir in the pasta and bring to a boil, stirring occasionally.

7. Lower the heat to medium-low, cover and simmer until the pasta is tender, 10 to 12 minutes; season with salt and pepper.

The recipe said to serve w/ sour cream - but this didn't sound too good to us.... feel free to add it if you think it sounds right!

Butternut Squash - Potato Soup

This is Allison & Christine's most requested soup.

2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds) **
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half

** Wegmans sells the squash cubed and peeled... I use about 1 1/2 containers from there


1. Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute.

2. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.

3. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half.

Slow Cooker Beef Minestrone

INGREDIENTS: (see notes at bottom)

1 1/2 lbs Boneless Beef Chuck Roast, cut into 1-inch cubes

Flour, Salt & Pepper

2 Tbsp Olive Oil

1 leek, thinly sliced*

1 onion, diced*

3 carrots, diced*

1 celery stalk, diced*

1 green zuchini, diced*

1 russet potato, peeled & diced*

1 carton (32 oz) Beef Stock/Broth use low-sodium if you can

1 can (14.5 oz) Italian-Style Diced Tomatoes

1 24 oz jar Tomato Sauce

1/2 cup dry Ditalini Soup Pasta

1 can (15.5 oz) Garbanzo Beans, drained and rinsed

1 pkg (6 oz) Baby Spinach

1. Dust beef with flour seasoned w/ salt & pepper; pat off excess.

2. Heat oil in large pan on MEDIUM-HIGH until oil faintly smokes. Add beef; sear 10 min until all sides are brown.

3. Transfer beef to slow cooker; don't discard pan drippings.

4. Add vegetables to pan with beef drippings; season with salt and pepper. Cook, stirring, 3 min; add to slow cooker.

5. Add stock, tomatoes, and sauce to slow cooker. Cover, cook 4 1/2 -6 hours on HIGH or 8-10 hours on LOW.

6. Add dry pasta and beans 30 minutes before end of cooking on HIGH (45 minutes before end of cooking on LOW). ***

7. Add spinach to slow cooker; stir to blend well. Allow spinach to lightly wilt, about 2 min

* Wegman sells a 16oz pkg called "Cleaned & Cut Minestrone Soup Vegetables" that you can use in place of all the starred ingredients. I used my own, because the packages looked bad the day I was there.

*** I cooked the pasta earlier in the day and then just added it to each bowl of soup so the pasta wouldn't get too overdone. This worked well.

Tuesday, September 15, 2009

Hoisin Glazed Beef Kabobs

I doubled this glaze recipe and used more meat -- again we eat alot!

2 tablespoons hoisin sauce
1 1/2 teaspoons honey
1/2 teaspoon seasoned rice vinegar
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon chile paste with garlic
1 pound beef tenderloin filets, cut into 16 cubes

veggies for kabobs- I used sweet onion, mushrooms, red pepper all cut in chunks - use whatever you like


1. Preheat grill

2. Combine first 5 ingredients in a medium bowl. Add beef to bowl; toss well to coat. Let stand at room temperature 20 minutes.

3. Thread 4 beef cubes, and veggies onto skewers.

4. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.

Grilled Brown Sugar Pork Chops


1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops


1. Preheat an outdoor grill.

2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick (it took awhile)

3. Brush grate lightly with oil before placing pork chops on the grill. Cook for 15 minutes, turning once (or until done).

4. Brush with sauce during last 5 minutes of cooking. Serve with remaining sauce.

Beef and Bean Burrito Burgers


1 pound ground beef sirloin
One 15-ounce can black beans, rinsed
1/2 cup leftover white or brown rice, cold
1 tablespoon grill seasoning
1 tablespoon ancho chili powder
1-1/2 teaspoons ground cumin (about 1/2 palmful)
1-1/2 teaspoons ground coriander (about 1/2 palmful)
Tomato Slices and/or Salsa

In a large bowl, combine the beef, beans, rice, grill seasoning, chili powder, cumin and coriander
(buy all the seasonings, it's a great flavor)
Form into 4-6 patties (the recipe said 4, I made 6, they were HUGE as 4)
Grill until cooked.

Serve burgers on crusty buns with guacamole, salsa, whatever you like

Black Bean & Chicken Cornbread Casserole


1 lb boneless, skinless chicken, diced OR 1 (1-lb.) package mild ground pork sausage
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
4 (15 oz) cans black beans, rinsed and drained OR 4 (16-oz.) cans pinto beans, rinsed and drained
1 (14.5-oz.) can diced tomatoes with zesty green chiles, drained
1/2 teaspoon salt
1 (8-oz.) package shredded Mexican four-cheese blend
1 cup buttermilk
1 cup self-rising white cornmeal mix

if making CHICKEN version, 1/2 cup chopped FRESH cilantro

1. Preheat oven to 425°. Brown chicken in a large skillet over medium heat, stirring often, 7 minutes or until cooked.

2. Add onion and bell pepper, and sauté 3 minutes or until vegetables are tender.

3. Stir in beans, tomatoes, salt & cilantro

4. Pour chicken mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with 1 1/2 cups cheese.

5. Stir together buttermilk and cornmeal mix, and spoon over cheese; sprinkle with remaining 1/2 cup cheese.

6. Bake at 425° for 25 to 30 minutes or until browned.

Bean and Sausage Cornbread Casserole: Substitute 1 lb. mild ground pork sausage , for chicken, and 4 (16-oz.) cans pinto beans, rinsed and drained, for black beans.

Sausage Mac and Cheese

4 servings (serving size: about 1 1/4 cups) - I doubled this recipe when I made it - we eat alot. It was too much, but I don't think it would have been enough as written


4 ounces chicken and sun-dried tomato sausage, chopped
1 1/4 cups milk
2 tablespoons all-purpose flour
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)

1 bag baby spinach


1. Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned.

2. Combine milk and flour in a small bowl, stirring well with a whisk.

3. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium.

4. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Stir in spinach. Serve immediately.

September Update

I know I haven't posted much for you lately. I have been making lots of things that are already posted. I have 5 new recipes for you to try. I DID NOT make these all in one week - - too many things with beans! Your kids would kill you if you tried this all at once.

My kids LOVED the sausage mac and cheese. It uses chicken sausage and came from Cooking Light magazine, so it's not as unhealthy as it sounds. Also, a note about the Black Bean and Chicken Cornbread casserole - if you don't like black beans - don't make it. It uses ALOT of beans. Christine loved it, Allison hated it.

So, here's the new list:
  • Stovetop Sausage Mac and Cheese
  • Black Bean and Chicken Cornbread Casserole (also can be made as Bean and Sausage Casserole)
  • Beef and Bean Burrito Burgers
  • Grilled Brown Sugar Pork Chops
  • Hoisin Glazed Beef Kabobs

Monday, August 10, 2009

Summer Update #3

OK you are in luck, I have actually done some cooking over the last few weeks. Here are a few new recipes for you to try. I have a few more waiting on the sidelines to try over the next few weeks, but I figured I would test them out before passing them on.

You will now find recipes for:

1. Homemade Rice-A-Roni
2. Marsala Chicken & Mushroom Casserole
3. Asian BBQ Chicken Thighs & Broccoli Slaw
4. Macaroni & Goat Cheese

Macaroni & Goat Cheese

My kids were scared of this at first because of the goat cheese, but they tasted it and LOVED it!

3/4 pound macaroni pasta
1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
One 9-ounce bag spinach
Salt and pepper
6 ounces goat cheese, broken into chunks
3/4 cup chopped walnuts, toasted

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 cup cooking water, and return pasta to the pot.

2. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach and the reserved pasta water and cook until heated through, about 4 minutes. Season with salt and pepper.

3. Stir vegetable mixture into the pasta along with the goat cheese. Transfer to a serving dish and sprinkle the walnuts on top.

Asian BBQ Chicken & Broccoli Slaw

1/4 cup ketchup
2 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
2-1/4 pounds bone-in, skinless chicken thighs
1 bag (12 ounces) broccoli slaw
2 tablespoons rice wine vinegar
1/4 teaspoon salt
1/4 teaspoons black pepper

1. Heat gas grill to medium-high

2. In a small saucepan, stir together ketchup, hoisin, soy sauce and sesame oil. Cook over medium-high heat until bubbling, about 5 minutes. Remove 3 tablespoons sauce from pot and set aside.

3. Lightly coat grill with nonstick cooking spray or oil. Place chicken thighs on grill bottom-side up and baste with sauce. Close grill cover and cook 5 minutes. Remove cover and flip thighs, basting generously with sauce. Continue brushing with sauce every 5 minutes for about 20 minutes or until internal temperature reaches 160° on an instant-read thermometer.

4. While chicken is cooking, stir together reserved sauce, broccoli slaw, vinegar and salt and pepper. Refrigerate until ready to serve.

Marsala Chicken & Mushroom Casserole

2 tablespoons butter
10 ounces sliced mushrooms
1 1/2 tablespoons flour
1/2 cup marsala wine or white wine
1/2 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
1 cup long-grain rice
2 packed cups coarsely chopped rotisserie chicken
2 tablespoons grated parmesan cheese

1. Preheat the oven to 350°.

2. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes.

3. Sprinkle the flour on top and stir in for 1 minute.

4, Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.

5. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top.

6. Cover snugly with foil and bake until bubbly, about 35 minutes.

7. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Home-Made Rice-A-Roni

This tastes like the store bought rice a roni and rice pilaf without all the salt & chemicals!

2 Tbl butter
1/4 cup orzo
1/4 cup minced onion
1 garlic clove minced
1 1/4 cups jasmine rice
2 1/4 cups chicken broth
salt & pepper to taste
1/2 cup chopped nuts (optional) - I've used cashews or almonds

Melt butter in medium saucepan over medium-low. Stir in orzo, cook until lightly browned.

Stir in onion & garlic cook about 1 minute. Stir in rice, cook about 3 more minutes.

Pour in broth, add salt & pepper. Bring to a boil. Cover and cook 15 minutes until rice is tender and liquid is absorbed. Stir in nuts if using.

Wednesday, July 8, 2009

Balsamic Glazed Salmon


6 (5 ounce) salmon fillets - that's what the recipe says - I buy a bit over 1 pound for 3 people
2 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste

Preheat oven to 400 degrees

Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork.

Brush fillets with remaining glaze, and season with salt and pepper.

Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Chicken with Roasted Tomato & Mozzarella


3 Tbl lemon juice
3 Tbl balsamic vinegar
1 tsp oregano
1 tsp parika

1 1/2 lbs boneless chicken breast
3/4 cup chopped onion
1/2 tsp minced garlic
2 cups grape or cherry tomato halves
1 cup fresh baby spinach ( I used more)
1/4 tsp salt
1/4 tsp pepper
1/3 cup shredded mozzarella

1. In plastic zip top bag, combine lemon juice, vinegar, oregano, & paprika. Add chicken, turn to coat. Refrigerate 1-12 hours.

2. Line baking sheet w/ foil, spray with non-stick spray. Place chicken on pan, discard marinade. Broil 4-6 minutes on each side.

3. In large skillet, cook onion and garlic 4 minutes. Add tomatoes, cook 1-2 minutes. Add spinach, cook until wilted. Season with salt and pepper.

3. Divide spinach mixture and spoon onto each chicken breast. Sprinkle with cheese. Return to broiler, cook until cheese is melted and chicken is cooked.

Pasta with Fresh Tomato & Brie


2 lbs roma tomatoes, cut into small pieces
1/2 cup oil packed sundried tomatoes, cut into smaller pieces
1/2 bunch spinach, torn into pieces
8 oz. Brie, chopped, no rind
4 tbsp. chopped FRESH basil
1 tbsp. chopped FRESH parsley
2 tbsp. minced garlic
1/2 cup olive oil
1 tsp. pepper
salt to taste
1 lb. penne pasta

Mix all ingredients together (except pasta)
Let sit at room temp for 1-2 hours.

Boil pasta and stir into above.


Summer Update #2

I've come across 3 new recipes that I think you will like.

1. Pasta with Fresh Tomatoes & Brie (recipe courtesy of Carrie Whalen) - If you like bruschetta you should try this. It is VERY easy and VERY tasty.

2. Chicken with Roasted Tomato & Mozzarella

3. Balsamic Glazed Salmon

Friday, June 26, 2009

Crock Pot BBQ Pork


3 pounds pork shoulder
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups ketchup
1/4 cup Worcestershire sauce


1. Cut boneless pork shoulder crosswise into 1/4 inch slices.

2. In crock pot, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well, and cover. Cook on Low, stirring occasionally, for 6 to 8 hours or until the meat is tender. Shred meat with forks and serve.

Pineapple Rum Cocktail

1 can (46 ounces) pineapple juice
2 cups spiced rum (I used Malibu Rum)
1/2 cup fresh lime juice (from 6 to 8 limes)

In a large pitcher, stir together 1 can (46 ounces) pineapple juice, 2 cups spiced rum and 1/2 cup fresh lime juice (from 6 to 8 limes). Refrigerate until chilled. Serve over ice garnished with lime slices.

Steak with Peanut Sauce


2 garlic cloves
1 piece fresh ginger (1 inch long)
1/2 cup smooth peanut butter
1/4 cup plus 1 tablespoon soy sauce
1/4 cup plus 1 tablespoon rice vinegar
1 tablespoon light-brown sugar
1/4 teaspoon red-pepper flakes
1 1/2 pounds flank steak (we need closer to 2 lbs)

We love the sauce, so last time I doubled the whole recipe.


In the morning: Peel garlic; peel and slice ginger. Place both in a blender with peanut butter, 1/4 cup soy sauce, 1/4 cup vinegar, sugar, red-pepper flakes, and 2 tablespoons water. Blend until smooth. Place steak in a resealable plastic bag or shallow dish; add all but 1/2 cup sauce and refrigerate. Cover and store reserved sauce at room temperature.

To Cook:
Grill until steak is medium-rare - don't over cook flank steak you'll be sorry. Let the steak rest 10 minutes before thinly slicing on a diagonal.

Serve sliced steak with sauce.

1st summer update

I know, I haven't given you much lately, but here are a few new recipes to try...

Steak with Peanut Sauce (highly recommended by Christine - who HATES steak!)

Crock Pot BBQ Pork

Pineapple Rum Cocktail

Wednesday, May 27, 2009

Flourless Peanut Butter Cookies


1 cup creamy peanut butter
3/4 cup sugar
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate morsels
Parchment paper


1. Preheat oven to 350°. Stir together first 5 ingredients in medium bowl until well blended. Stir in chocolate morsels.
2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Remove to wire rack, and let cool 15 minutes.

Beef & Black Bean Chili

We haven't eaten this yet, it's cooking now... smells like it will taste good - I'll update and let you know.


1 pound beef chuck, cut into 3/4-inch chunks
1 can (15 ounces) tomato puree
1 cup dried black beans, rinsed
1 medium red onion, chopped
2 garlic cloves, minced
3 tablespoons chili powder
Coarse salt and ground pepper
1/4 cup sour cream, for serving

In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream

Oven Baked Onion Rings


1 1/2 cups cornflake crumbs
1/2 cup plain dried breadcrumbs (I used panko because that's what I had)
1 large egg
1/2 cup low-fat buttermilk
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 large sweet onion, such as Vidalia, cut and broken into rings (discard small center rings)
2 tablespoons olive oil


1. Preheat oven to 450 degrees.

2. In medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper.

3. In another bowl combine bread crumbs & cornflake crumbs

4. Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate.

5. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet.

6. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.

Honey Teriyaki Chicken

Allison & Christine thought this was great. You may want to go a bit easy with the ginger or at least make sure you mince it very small.

1/2 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
4 garlic cloves, minced
2 tablespoons peeled and finely grated fresh ginger
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)

1. Preheat oven to 475 degrees. Line a rimmed baking sheet with foil.

2. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat.

3. Transfer chicken and sauce to baking sheet.

4. Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.

Some new recipes

Still haven't been doing full week's worth of cooking thanks to lots of softball and soccer, however, I have come across a few good recipes worth sharing. So, here they are:

Honey-Teriyaki Chicken
Baked Onion Rings
Beef & Black Bean Chili (in crockpot)
Flourless Peanut Butter Chocolate Chip cookies (for all you unlucky people w/ gluten issues)

Monday, May 11, 2009

Pulled Pork Tacos


2 to 2 1/2 pounds boneless pork shoulder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam or preserves
2 jalapenos, sliced into rings and seeded (I use only 1)
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed


1. Heat oven to 300° F. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool.

2. Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss.

3. Serve with the tortillas, cilantro, and lime wedges.

Peanut Noodles

You can eat this warm or cold as a salad. You can also add cooked chicken or other meat to make it more of a meal.


1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons chunky peanut butter
1 1/2 tablespoons honey
2 teaspoons chili garlic sauce
3 cloves garlic, minced
8 ounces linguini
1/4 cup chopped green onions
thinly sliced red pepper
thinly sliced carrot
thinly sliced cucumber

1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.

2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili sauce, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through.

3. Add noodles, vegetables and toss to coat.

Tex-Mex Pasta Bake

This is a variation of a recipe from the Washington Post. We really liked it. Looks a bit, funny with the cottage cheese, but it was very tasty (and easy to make ahead)


8 ounces uncooked penne rigate
1 1/3 pounds lean ground turkey breast
1 cup mild salsa
10 ounces frozen corn kernels (defrosting is not necessary)
16 ounces low-fat cottage cheese
1 large egg
Leaves from 4 to 6 sprigs cilantro, chopped (1/4 cup)
1/2 teaspoon ground white pepper
1/2 teaspoon ground cumin
4 ounces grated or shredded cheese, such as Monterey jack or cheddar, or a combination

1. Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook according to the package directions (ignore the instruction to salt the cooking water). Drain.

2. Meanwhile, preheat the oven to 350 degrees. Have ready a 2-quart (ungreased) baking dish, preferably at least 4 inches deep.

3. Cook turkey until no longer pink, in LARGE non-stick

4. Add the salsa and corn; stir to mix well, then remove from the heat.

5. Combine the cottage cheese, egg, cilantro, white pepper and cumin in a medium bowl. Add cooked pasta and mix well.

6. Spread half of the turkey-salsa mixture evenly in the baking dish, pressing it down slightly.

7. Layer with the cooked pasta mixture.

8. Spread half of the grated cheese on the combined pasta layer, then spread the remaining turkey mixture on the cheese.

9. Finish with the remaining grated cheese, sprinkled evenly over the top.

10. Bake uncovered for 25 to 30 minutes, until it is heated through and has a melted, slightly crisped top.

Week 10

Well, it's not going to exactly be a week's worth... I told you I don't cook much during softball and soccer season. But, I have come across a few recipes worth sharing, so here they are:

1. Peanut Noodles
2. Tex Mex Pasta Bake
3. Pulled-Pork Tacos

Tuesday, March 24, 2009

Baked Penne with Chicken & Sun-Dried Tomatoes

New Recipe... haven't tried this yet.

Each baking dish will serve four; bake one , and freeze the other for another day. When ready to cook, bake the 2nd straight from the freezer.


6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk (I plan to use 4 cups whole, and 2 cups 1%)
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)


1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

TO FREEZE 2nd CASSEROLE: Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.

TO BAKE FROM FROZEN: Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Simple Quiche


1 cup half and half
2 eggs
2 pinches kosher salt

1 frozen 9" pie crust (not deep dish)

fillings of your choice: we've tried crumbled bacon, cheddar, & broccoli or spinach, ham & Cheddar... pick what you like


1. Whisk half & half and eggs until frothy. Add salt & dash of nutmeg. Set aside
2. Place fillings of your choice in bottom of pie crust. Cover bottom, but don't pile up too much!
3. Pour egg mixture over toppings. Don't over fill !
4. Bake at 350 for about 45 minutes or until set.
5. Cool about 10-15 minutes before slicing

Coconut Curry Chicken & Vegetables


1 pound boneless, skinless chicken cut in thin strips
2 Tbl curry powder
1/4 tsp cinnamon
2 Tbl olive oil
1 medium onion thinly sliced
1 yellow squash thinly sliced
1 green squash (zuchinni) thinly sliced
1/2 red pepper thinly sliced
1 1/2 cups LOW SODIUM chicken broth
1 1/2 cups coconut milk
1 1/2 tsp kosher salt
pepper to taste

Cooked white rice
1/4 cup slivered almonds


1. Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside.

2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and zucchini and pepper and cook until softened, 3 to 5 minutes. Transfer to a plate.

3. Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total.

4. Add the broth, coconut milk, salt, and pepper. Bring to a gentle simmer. Return the vegetables to the skillet and heat until the chicken is cooked through, 5 to 7 minutes.

5. Serve over rice and top with almonds

Salsa Chicken


1 1/4 lb skinless, boneless chicken breast halves (I used tenderloins)
4 teaspoons taco seasoning mix
1 cup salsa (I used Pace Think & Chunky, mild flavor)
1 cup shredded Cheddar cheese
sour cream and/or guacamole (optional)


1. Preheat oven to 375 degrees F

2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

3. Bake at 375 degrees F for 25 minutes, or until chicken is tender and juicy and its juices run clear.

4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.

5. Top with sour cream and/or guacamole if desired, and serve.

Week #9

Here's the new menu. Monday night we had the Salsa Chicken - Deidre and I found the recipe on line. I made it last night and Allison actually asked for seconds (which never happens, she just tolerates all my crazy meals), so it is definitely kid-friendly and EASY!

Enjoy the recipes...

Monday - Salsa Chicken, Mexican Rice (recipe given a few weeks ago), black beans
Tuesday - Coconut Curry Chicken & Vegetables (one of Christine's favorite meals)
Wednesday - I never made last week's pork - so we're having that!
Thursdsay - Quiche, soup, & salad
Friday - Baked Penne with Chicken & Sun-Dried Tomatoes

Sunday, March 15, 2009

Broiled Soy-Glazed Pork with Rice & Asian Vegetables


1 1/2 cups long-grain white rice
8 ounces snow peas, trimmed
2 medium carrots, halved lengthwise and thinly sliced on the diagonal
2 red bell peppers (ribs and seeds removed), thinly sliced
1 bunch scallions, ends trimmed, cut crosswise into 3-inch lengths
2 tablespoons vegetable oil, such as canola
1/4 cup soy sauce
Coarse salt and ground pepper
1 pork tenderloin (1 to 1 1/4 pounds), halved crosswise (I read the comments, cutting it seems important)
1/4 cup honey


1. Cook rice according to package instructions; cover, and set aside.

2. Meanwhile, heat broiler, with rack set 4 inches from heat. On a large rimmed baking sheet, toss snow peas, carrots, bell peppers, and scallions with oil and 2 tablespoons soy sauce; season with salt and pepper.

3. Place pork on top of vegetables, and season with salt, pepper, and 1 tablespoon honey.

4. Broil until pork and vegetables begin to char, 6 to 8 minutes. Toss vegetables, and turn pork; drizzle pork with 1 tablespoon honey.

5. Continue to broil until an instant-read thermometer inserted in thickest part of pork registers 145-150 degrees and vegetables are charred in spots, 6 to 8 minutes, tossing vegetables once more.

6. Remove from broiler. Cover with aluminum foil, and let rest, 10 minutes.

7. In a small bowl, make sauce: Stir together remaining 2 tablespoons soy sauce and honey.

8. Thinly slice pork, and serve with vegetables, rice, and sauce.

Chicken Tamale Casserole

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup milk
1 large egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix 1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup sour cream


1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top.

4. Top with chicken; sprinkle with remaining 3/4 cup cheese.

5. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes.

Serve with sour cream.

Week 8 Menu

This is going to be another semi-complete week, but there are some good recipes included. I'll give you our whole menu, but there won't be complete recipes for each day.

Sunday - Roasted Chicken, stuffing, candied carrots
Monday - Corned Beef, Cabbage, & Potatoes (in crock pot) - we have a Girl Scout Party on the 17th
Tuesday - Girls are eating pizza with the Brownies, we're having leftovers!
Wednesday - Chicken Tamale Casserole (this will use half the chicken left over from Sunday)
Thursday - Soy-Glazed Pork with Rice & Asian Vegetables (new recipe I haven't tried yet)
Friday - Italian, Beef, Bean & Vegetable Soup

Saturday, March 14, 2009

Italian Beef, Vegetable, & Bean Soup


3/4 pound ground sirloin
1 medium onion, diced
2-3 carrots, diced (should be about same amount as onion)
2 stalks celery, diced (should be about same amount as onion)
32 oz beef broth
1 15 oz can petite diced tomatoes
1 15 oz can kidney beans, undrained
1 15 oz can white beans (great Northern), undrained
about 1/2 pkg of baby spinach
about 1/2 of a 28 oz jar marinara sauce
approx 2 tsp Italian seasoning

cooked soup pasta of your choice (small shells, ditalini, etc) - start with about 1 cup uncooked pasta


1. Cook ground beef in large pot (you can use same pot you'll cook the soup in), breaking up

2. When no longer pink, remove meat from pan, and drain all but about 1 Tbl of the drippings

3. Add onions, carrot, celery, and salt and pepper, and cook until beginning to soften

4. Add broth and all other ingredients, except pasta to pot

5. Cook until vegetables are softened to your liking, probably about 1 hour. (you can also add everything to the crock pot at this point, and let it cook until you are ready to eat).

6. Add the cooked pasta right before serving.

Warning - this makes a lot. We froze half for another night!

Friday, March 13, 2009

bisquick chicken tenders


2/3 cup Bisquick mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
1 - 1.25 lbs chicken tenderloins (or boneless breasts cut into strips)

1 egg, slightly beaten
2 tablespoons butter or margarine, melted


1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes , until no longer pink in center.

Wednesday, March 11, 2009

Salmon Burgers

Warning - this one I really make as I go, so you are going to have to trust yourself a bit to make these....


2 pouches of flaked salmon (you'll find it by the tuna), drained
1 Tbl butter + more for cooking burgers
1/2 red pepper, very finely diced
about 1/4 sweet onion, very finely diced
1 large egg
bread crumbs
potato rolls (or hamburger bun of your choice)


1. In large non-stick pan, melt butter. Add peppers & onion, season with salt and pepper, and cook until soft. Set aside

2. In large bowl, add drained, flaked salmon. Add egg, mix well. Then add peppers, onions, and then enough mayonaise & bread crumbs to allow you to form the mixture into patties. You'll know when you have the ratio right... you will be able to form burgers!

3. In large skillet, melt a bit of butter and a bit of olive oil together over medium heat... enough to pan-fry the patties. Cook the burgers about 5 minutes a side.

4. Serve on hamburger rolls with tartar sauce.

Sausage, Peppers & Onions


1 pound mild italian sausage
1 red pepper cut in chunks
1 yellow (or orange) pepper cut in chunks
1 sweet onion cut in chunks
1 pkg pre-sliced, crimini mushrooms
1 jar pasta sauce of your choice


1. Place sausage links on foil lined baking sheet and cook at 350 for about 15 minutes

2. Cut sausage into 1 inch pieces

3. Place sauce, sausage, peppers & onions into crock-pot and cook on low for 6-8 hours (when there is about 2 hours left, add the mushrooms)

4. Serve over pasta of your choice

Cornflake/Parmesan Tilapia


4 tilapia fillets
1 large egg
cornflake crumbs
shredded parmesean cheese
salt, pepper, paprika
1 Tbl butter


In shallow bowl, scramble egg
In another shallow bowl, combine cornflake crumbs (about 1 cup), cheese (about 1/4 cup), salt, pepper, & paprika to taste.
Cut each fillet in half along the dark line that runs up the center.
Dip each piece of fish in egg, then crumb mixture.
Set aside

Heat oven to 375. Melt 1 Tbl of butter in pyrex baking dish. Place fish fillets in dish. Bake about 7 minutes on one side, then turn and continue baking until done, about 8 more minutes.

Note: You can also pan fry the fish.... melt some butter in large non-stick pan and cook on each side until cooked through. It will be more crispy, but you have to deal with more of a mess!

We ate this with tartar sauce!

week #7

It's a week of cooking with no recipes. So, I will do my best to explain to you what I do and you can see if you're up for cooking with no exact amounts. Not a big cooking week. I'll try to add more interesting things next week!

Sunday - Steak on the grill
Monday - Cornflake/Parmasean coated tilapia
Tuesday - Sausage, peppers, onions, mushrooms marinara (in crock-pot) with pasta
Wednesday - Salmon Burgers
Thursday - Bisquick Chicken Tenders

Sunday, March 1, 2009

Bacon Wrapped Chicken w/ Honey


1 pound boneless, skinless chicken breasts
1/2 cup honey (a generous 1/2 cup)
1/4 cup apple juice
2 Tbl butter
bacon (enough to wrap around each chicken breast)


1. Combine honey, apple juice, & butter in a saucepan. Bring to a boil, simmer 2 minutes
2. Wrap each chicken breast in bacon (cover all the way).
3, Place chicken in baking dish and pour honey/juice mixture over
4. Bake 45 minutes at 350
5. Serve w/ rice pilaf. Pour the extra sauce in pan over rice & chicken

Chili Chicken Tacos


2 pounds boneless, skinless chicken thighs (about 6)
4 garlic cloves, thinly sliced
1/2 cup prepared tomato salsa, plus more for serving
1 to 2 tablespoons chopped canned chipotle chiles in adobo (optional)
1 tablespoon chili powder
salt and ground pepper
8 hard corn taco shells
Toppings: Cilantro, shredded cheese, lime wedges, and sour cream, guacamole, etc


1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).

2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Eggplant Bolognese


8 Tlb olive oil
1 large eggplant (about 1 pound) peeled & cut into 1/2 pieces
1 medium onion, finely chopped
1 green pepper, finely chopped
1 zucchini, quartered lenghtwise, then sliced
1 garlic clove. minced
salt & pepper
1 pound ground beef chuck
1 28oz can crushed tomatoes
1 Tbl dried oregano
1 pound rigatoni

1. In a Dutch oven or large (5-quart) saucepan with a lid, heat 6 tablespoons oil over medium-high. Add eggplant; cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a bowl; set aside.

2. Add remaining 2 tablespoons oil to pan; reduce heat to medium. Add onion, bell pepper, zucchini, and garlic. Season with salt and pepper; cook, stirring occasionally, until vegetables have softened, 7 to 10 minutes.

3. Add beef; cook, stirring and breaking up meat with a spoon, until no longer pink, 5 minutes.

4. Add tomatoes, oregano, and eggplant to beef-vegetable mixture; season with salt and pepper

5. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce is thick and eggplant is tender, about 25 minutes. Season with salt and pepper.

Meanwhile, cook pasta until al dente, according to package instructions. Drain; serve topped with sauce and, if desired, Parmesan.

Week 6 Menu

Here's the next week for you...

Sunday - Pasta with Eggplant Bolognese Sauce
Monday - Bacon Wrapped Chicken w/ Honey, rice pilaf, asparagus
Tuesday - the 2nd Tuna Casserole from the freezer (go back to week 4 for the recipe link)
Wednesday - Chili Chicken Tacos (crock pot recipe), mexican rice (recipe already given), black beans
Thursday - Pork Fried Rice (I'm using Trader Joe's veggie fried rice and adding to it)
Friday - pizza at Belmont Station sock hop (yum yum yum cold Domino's pizza, my favorite, hahaha)

Sunday, February 22, 2009

Three Cheese Calzones


1 pound refrigerated pizza dough
1 cup ricotta
1 cup grated mozzarella
1/4 cup parmesean
1 bunch spinach, thick stems removed and chopped (or 1 box frozen, chopped spinach thawed & squeezed dry)
1/4 pound pepperoni
2 Tbl olive oil
1 cup warmed marinara sauce


1. Heat oven to 400
2. On a lightly floured surface, divide dough into 4 equal parts. Roll them into 8" rounds
3. In large bowl combine cheeses, spinach, and some pepper
4. Layer pepperoni on on side of each round and top with cheese. Fold dough over and pinch to seal.
5. Brush tops with oil. Transfer to parchment lined baking sheet and bake until golden. 12-15 minutes. Serve with sauce.

Maple Roasted Chicken with Sweet Potatoes


3.5 - 4 lb chicken cut up
1 yellow onion cut into wedges
2 sweet potatoes, peeled and cut into 1 inch chunks
2 Tbl olive oil
1 tsp kosher salt
1/4 tsp black pepper
3 Tbl maple syrup


1. Heat oven to 400
2. Rinse chicken and pat dry. Arrange chicken, onion, & sweet potato in 9x13 pan. Drizzle oil over chicken and vegetables. Season with salt & pepper. Toss to coat.
3. Drizzle with maple syrup.
4. Roast, stirring once, about 1 hour (or until chicken is done). Let rest 10 minutes before serving.

Asian Beef & Broccoli Slaw Wraps


1 lb ground beef
1/4 cup finely chopped onion
3 cups packaged broccoli slaw mix (I think I use more, I don't measure)
1/2 cup hoisin sauce (or more if you need it)
warmed flour tortillas


1. In large non-stick skillet brown beef & onion until meat is not pink - break up meat as you cook
2. Drain fat and season with salt & pepper.
3. Stir in slaw mix and hoisin sauce. Heat through. Serve on warmed tortillas. You can spread some extra hoisin sauce on the tortilla before topping.

Note: These kind of taste like mo-shu pork in a Chinese restaurant

Turkey Sloppy Joes


1 Tbl olive oil
4 carrots, coarsely grated (2 cups)
1 medium onion, minced
1 minced garlic clove
salt & pepper
3 Tbl tomato paste
3/4 - 1 pound ground turkey (93% lean)
28 oz can crushed tomatoes
2 Tbl dark brown sugar
1 Tbl cider vinegar
1 tsp Worcestershire sauce

1. In large saucepan, heat oil; add carrots, onion, & garlic. Season w/ salt & pepper. Cook until softened about 4-5 minutes
2, Add tomato paste and cook stirring - 1 minute. Add turkey, cook until done.
3. Add tomatoes, sugar, vinegar, and Worcestershire sauce. Cook until slightly thickened, about 15 minutes.
4. Serve on buns

Tilapia Piccata and Orzo


8 oz uncooked orzo
3/4 cup grape tomatoes, halved
1/2 tsp salt, divided
3 Tbl chopped fresh parsley
1/4 tsp black pepper, divided
3 Tbl flour
4 tilaplia fillets (about 6 oz each)
3 Tbl butter, divided
1/4 cup white wine
3 Tbl fresh lemon juice
1 Tbl drained capers

1. Cook pasta, drain, stir in tomatoes, 1/4 tsp salt, parsley, 1/8 tsp pepper. Set aside & keep warm
2. Combine remaining salt, pepper, and flour in large shallow dish. Dredge fish in flour.
3. Melt 1 Tbl butter in large non-stick pan. Add fish, cook 1.5 minutes on each side or until done. Remove fish from pan and keep warm
4. Add wine, lemon juice, and capers to pan. Cook 30 seconds. Add 2 Tbl butter. Stir until melted. Serve over fish.

Week 5 Menu

This week is back to normal. I will actually be here to cook dinner, so you get the benefit of a whole weeks worth of 'real food'.

Here's the week for you:

Sunday - Tilapia Picatta, orzo, asparagus
Monday - Maple Roasted Chicken with Sweet Potatoes, green beans
Tuesday - Turkey Sloppy Joes, fries, cole slaw
Wednesday - Mac and Cheese, salad
Thursday - Asian Beef & Brococoli Slaw Wraps, brown rice
Friday - Three Cheese Calzones, salad

Friday, February 20, 2009

Trader Joe's Chile Lime Chicken Burger Tacos

Here's what you do...

Buy a package of Trader Joe's Chile Lime Chicken Burgers.


Break up the burger while you are cooking it to form a taco filling.... it is already seasoned so you don't have to do anything but cook it and crumble the meat while it cooks.

Serve on heated corn tortillas with roasted red peppers, guacamole, salsa, etc.

week 4

It's been one of those weeks. Not too much cooking going on around here...

Here are some ideas from our crazy week...

1. Trader Joe's Chili Lime Chicken Burger Tacos, mexican rice, black beans

2. Bisquick Oven Fried Chicken (recipe is on the box) - make sure you exactly follow the directions - use a pyrex dish to cook it in

3. Mediterrean Tuna Casserole (If you'll eat 'hot' tuna, this is great. One of my kids top requested meals)

The rest of the week was filled with chili (using McCormack Chili seasoning) and Dino nuggets!

Sunday, February 8, 2009

Eggplant Lasagna


1 large eggplant, peeled and cut into thin slices
2 eggs, beaten
italian seasoned bread crumbs
15 oz. ricotta cheese
Jar of pasta sauce of your choice
8 oz mozzarella cheese

1. Heat oven to 400
2. Line cookie sheet with foil and spray w/ cooking spray
3. Dip each slice of eggplant in egg, then in bread crumbs to coat, place on cookie sheet
4. Spray eggplant slices lightly with cooking spray.
5. Bake 10 minutes (or until brown), turn and cook other side 10 minutes or until brown

You will now layer this like a lasagna using the eggplant to replace the noodles. The size of the pan you pick will depend on how much eggplant you end up with.

Cover bottom of pan with sauce.

Your layers should be:

1/3 eggplant
1/2 ricotta
1/3 of the pkg of mozzarella
1/3 eggplant
1/2 ricotta
1/3 of the pkg of mozzarella
1/3 eggplant

Cover and bake 35 minutes at 400
Uncover add remaining 1/3 of mozzarella cheese
Bake and additional 10 minutes or until cheese melts and is heated through

Let stand 15 minutes before cutting

Chicken Shawarma & Chopped Veg. Salad

This is a Middle Eastern flavored dish... my kids love this too. Make sure you make the sauce.

2 Tbl fresh lemon juice
1 tsp curry powder
2 tsp olive oil
3/4 tsp salt
1/2 tsp cumin
3 cloves garlic minced
1 - 1.5 pounds bonless skiness chicken breasts cut into 3" strips (I buy tenderlion cuts from Wegmans)

1/2 cup plain 2% GREEK yogurt (I use Fage, the Greek yogurt is much thicker)
2 Tbl tahini
2 tsp fresh lemon juice
1/4 tsp salt
1 garlic cloved minced

4 pitas (I use gyro bread, you want it to be softer then a regular pita. Nan even works)

Preheat Grill ti medium high heat
1. Combine 1st six ingredients in bowl. Add chicken, toss to coat. Let stand at room temp for 20 minutes.
2. Combine all sauce ingredients, stir with whisk
3. Grill until cooked
4. Serve on pita with sauce

Serve w/ Chopped Vegetable Salad:

Combine 2 cups chopped cucumber, 1 cup chopped red pepper, 1 cup chopped tomato, 1/2 cup chopped green pepper, 1/2 cup chopped red onion, 1/2 cup chopped fresh parsley, 2 Tbl red wine vinegar, 1 Tbl olive oil, salt & pepper to taste.

Apple Butter Pork Loin & Coconut Rice


1.5 - 2 pound pork roast or tenderloin
1 1/2 cups apple butter
1 tsp cayenne pepper

1 cup long grain white rice
1 1/2 cup coconut milk

1. Preheat oven to 350
2. Season pork with salt
3. In large OVEN PROOF Skillet, heat 1 Tbl olive oil, brown pork
4. In bowl combine apple butter & cayenne. Spread on pork
5. Roast until internal temp is about 160 - 165 degrees

Combine rice, coconut milk, 1/4 cup water, 1/2 tsp salt.
Bring to a boil
Cover and cook over low about 25 minutes

Beef Stew

OK - another thing I just make. Hopefully this is enough instructions for you....


stew meat cut into chunks
14 oz can tomato sauce
1-2 cloves minced garlic (or garlic powder)
salt & pepper
onion, chopped
carrots (cut in chunks)
red potatoes (cut up)
green beans

1. Brown meat in oil. Place in crock pot
2. Combine tomato sauce, about a half a can full of water, garlic, salt, pepper, & sugar to taste in a bowl, then pour over meat
3. Place potatoes & carrots & onions in crock pot
4. Cook 5-6 hours on low
5. Add green beans & mushrooms. Cook 2 hours more on low.

Broccoli, Spaghetti & Shrimp


uncooked peeled shrimp
garlic, minced
olive oil
broccoli, cut into flowerettes
parmesan cheese

1. Into large pot of salted boiling water, add spaghetti, let it cook for about 2 -3 minutes, then add the broccoli. Cook until pasta is done. Drain
2. In same pot you used for pasta, heat enough olive oil to form 'sauce' for pasta. Add minced garlic and shrimp. Cook until the shrimp are cooked.
3. Add pasta & brocolli back to pot, toss with olive oil and shrimp mixture. Add lots of parmesan cheese. Toss well.

Hope this is enough direction to get you started!

Orange Glazed Salmon


3 Tbl cajun seasoning
1 tsp brown sugar
1/4 tsp kosher salt
boneless, skinless salmon fillets
2 Tbl veg. oil
1/4 cup Seville orange marmalade
1 Tbl lime juice

1. Combine cajun spice, brown sugar & salt in small bowl and rub over all surfaces of fish
2. Saute fillets in oil in large non-stick skillet for 3-4 minutes. Turn and cook additional 2-3 minutes.
3. Blend marmalade & lime juice, melt in pan. Carefully turn fish to coat on all sides. Fish is done when it flakes easily.

Week 3

Here's what we're planning for this week. Some of these things are meals I "just make" - no recipe, so I'll do my best to explain what I do. Hopefully it will work out for you.

Sunday - Orange Glazed Salmon, rice pilaf (Near East brand), sauteed spinach
Monday - Spaghetti with shrimp and broccoli
Tuesday - Beef Stew (in crock pot)
Wednesday - Pork Loin with Apple Butter and coconut rice, with green beans
Thursday - Chicken Shawarma, Chopped Vegetable Salad, Fries
Friday - Eggplant Lasagna

Sunday, February 1, 2009

Turkey Burgers & Sauce

My girls really, really love these!


1/4 cup chopped green onion
2 Tbl orange juice
1 Tbl low sodium soy sauce
1 tsp chopped fresh ginger
1 garlic clove minced
1 - 1 1/4 pound ground turkey (I buy the pkg that is about 20 oz )

Make into 4 patties
Grill 6 minutes per side

Sauce - Make sure you make this too!

3/4 cup reduced fat mayo
1 1/2 Tbl finely chopped green onion
2 Tbl dijon mustard
1 Tbl honey
1 tsp orange juice
1 tsp low sodium soy sauce
1/2 tsp chopped fresh ginger

Combine it all - serve on burgers


1 - 1.5 pounds ground beef
1/3 cup milk
1/4 cup bread crumbs
1 egg, beaten
1 Tbl worcestershire sauce

2 Tbl brown sugar
3/4 cup ketchup

sliced onions

1. Preheat oven to 350
2. Combine, beef through worcestershire sauce
3. Shape into loaf, place in pan lined w/ foil
4. Put sliced onions around edges. Combine brown sugar & ketchup and pour over meat
5. Bake at 350 for 45-60 minutes until cooked

Crock Pot Chicken Tortilla Soup


2 skinless, boneless chicken breasts, cut in small pieces
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth - LOW SODIUM
1 cup frozen corn kernels

1 can black beans, drained & rinsed

1 can kidney beans, drained & rinsed
1 cup chopped onion

1 red pepper chopped
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa

8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

chopped avacado (optional)

Combine everything from chicken to salsa in crock pot. Cook on low 6-8 hours.


Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese, chopped avacado, and a little sour cream.

Cornflake Crusted Tilapia with Chile-Cilantro Aioli

2 Tbl minced fresh cilantro
3 Tbl mayonaise
1 serrano chile, seeded & minced
1 garlic clove, minced

1 cup milk
1 large egg white, lightly beaten
2 cups cornflake crumbs
1/4 cup flour
1/2 tsp salt
1/4 tsp black pepper
2 Tbl olive oil
4 tilapia fillets

lemon wedges

1. Comine all aioli ingredients, stir well, set aside
2. To prepare fish, combine milk and egg white in shallow dish, stir with wisk. Combine cornflakes, flour, salt & pepper in another shallow dish
3. Heat 2 Tbl oil in large non stick skillet. Dip fish in milk mixture, and dredge in cornflake mixture. Add fish to pan, and cook about 3-4 mintues per side until cooked through. Serve with aioli and lemon wedges.

To make rice tossed with red pepper & cilantro:
Cook desired amount of white rice. When done, stir in red pepper diced very small and a bit of chopped cilantro. That's all!

Buffalo Wings


20 chicken wings, split
1/2 cup butter, melted
1/2 cup red pepper sauce
1/2 cup + 1 Tblsp tomato sauce
1 Tbl chili powder
1 tsp cayenne (or to taste)

1. Preheat oven to 400 degrees
2. Bake wings in oven for 45 minutes, or until cooked & crispy
3. While baking, combine all sauce ingredients
4. When wings are baked, dip in sauce to coat, shake off extra, put on clean baking sheet.
5. Reduce oven to 250 and bake for another 15 minutes

Week #2

It seems like a few of you took advantage and actually tried some of my ideas. Last week I made the panang curry. It was good, but I probably won't make it again. The restaurant version of this is MUCH better. Too high of an effort for just "ok".

Anyway - here's the plan for this week. Let me know what you think.


Sunday - Super Bowl - we're having wings & pigs in the blanket and other junk food
Monday - Cornflake Crusted Tilapia with Chile-Cilantro Aioli, rice tossed w/ red pepper & cilantro, green beans
Tuesday - Chicken Tortilla Soup
Wednesday - Meatloaf, Mashed Potatoes, Frozen Creamed Spinach
Thursday - Asian Flavored Turkey Burgers (with a great sauce), roasted vegetables & potatoes
Friday - Chicken Biryani (new recipe - haven't tried this yet)

Sunday, January 25, 2009

Slow-Cooked Italian Style Chuck Roast with Tomato Sauce

1 boneless chuck roast about 1.5 lbs
flour, salt, pepper
2 Tbl vegtable oil
about 1 cup total diced onion, celery, carrot - can be more
2 cloves chopped garlic
1/4 cup dry red wine
1 cup beef stock
1 28oz can cut tomatoes with basil
1/2 cup pasta sauce

1. Dredge roast in some flour mixed with salt & pepper
2. Heat oil in pan, brown roast about 2 minutes on all sides. Place in crock pot
3. Discard all but 1 Tbl of drippings in pan, add onion, carrot, celery, & garlic to pan, cook stirring about 2 minutes.
4. Add wine, cook stirring until reduced to syrupy consistancy. Add stock, bring to simmer
5. Pour stock mixture over meat, add tomatoes, sauce, stir to mix
6. Cover, cook 6-8 hours on LOW
7. Season with S&P, serve over egg noodles

Change to Week #1 menu

Hi all - I am getting rid of the lamb dish for this week. I've replaced it with Slow-Cooked Italian Style Chuck Roast with Tomato Sauce. Chuck Roast is on sale at our new Bloom for $1.97 a pound. Too cheap not to make something with it. I will serve the meat over egg noodles with sauteed zuchini on the side.

Hmmm - wonder if any of you will make any of this????

Saturday, January 24, 2009

Falafel with Avacado Spread

Falafel Patties:

1 15 oz can pinto beans rinsed & drained

1/2 cup shredded Monterey Jack cheese

1/4 cup finely crushed baked tortilla chips

2 Tbl finely chopped green onions

1 Tbl finely chopped cilantro

1/8 tsp cumin

1 large egg white


1/4 cup mashed, peeled avacado

2 Tbl finely chopped tomato

1 Tbl finely chopped red onion

2 Tbl sour cream

1 tsp lime juice

1/8 tsp salt

Also need -

Pita Bread for sandwiches

1. To make patties - Place beans in bowl and partially mash with a fork. Add rest of ingredients. Stir well. Shape into 4 patties. (I think I have doubled this recipe in the past - we eat a lot)

2. Prepare sauce - mix it all up - stir well

3. To cook patties - heat canola oil in large nonstick skillet. Cook about 3 minutes on a side.

4. Serve on pita bread with sauce. Can also add lettuce, tomato, onion if desired!

Baked Curry Glazed Chicken

1/2 cup honey
1/4 cup melted butter
1/4 cup yellow mustard
1 tsp salt
1 tsp curry powder
Cut up Chicken on Bone (breasts, thighs, drumsticks)

1. Stir together 1st 5 ingredients in a shallow dish.
2. Dip chicken in honey mixture 1 piece at a time, thoroughly coat all sides
3. Arrange chicken skin side up on a pan lined with foil
4. Pour remaining sauce over chicken
5. Bake at 375 for about 1 hour

Hoisin Pork Tenderloin

1/4 cup hoisin sauce
2 Tbl sliced green onions
2 Tbl low sodium soy sauce
1 Tbl rice wine vinegar
2 minced garlic cloves
1 lb pork tenderloin (I usually need a bit more for us)

1. Combine all ingredients in large ziploc bag, add pork and marinate in refrigerator 2 hours
2. Remove pork from bag & SAVE marinade
3. Preheat oven to 425
4. Place pork on rack of broiler pan and bake until thermometer registers 160 degrees. Usually it's about 20-25 minutes, but check with a thermometer!
5. Let stand about 10 minutes before slicing
6. Pour reserved marinade into small saucepan, bring to a BOIL. Cook about 2 minutes. Serve over pork

Spinach & Ricotta Stuffed Shells

2 cups marinara sauce
2 1/2 cups ricotta cheese
1/2 cup grated fresh parmesan cheese
1/2 tsp onion powder
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1 - 10 oz pkg frozen chopped spinach, thawed, drained, & squeezed dry
1 egg yolk
1 minced garlic clove
24 cooked jumbo pasta shells

1. Preheat oven to 350
2. Spread about 1/2 cup sauce over bottom of 13x9 pan
3. Combine everything from cheese through garlic, mix well.
4. Spoon 1-2 Tblsp. of filling into each shell, place in pan. Spread remaining sauce over top.
5. Cover & Bake at 350 for 30 minutes. Let stand 5 minutes before serving.

Week 1 Menu

You asked for it, you got it. Here's what we're eating this week.

The items in red are new recipes for me, so you may want to wait for some feedback on whether Christine deems it a "Make Again" - she's the family food critic.

Since they are new recipes, they are still on-line, so I just provided links to where I found the recipes.

Happy Eating!

Sunday - Panang Tofu & Vegtable Curry with jasmine rice
Monday - Hoisin Pork Tenderloin, brown rice, green beans
Tuesday - Butternut Squash, Coconut and Lamb Stew (crock pot)
Wednesday - Spinach & Ricotta Stuffed Shells, salad
Thursday - Baked Curry Glazed Chicken, baked sweet potatoes, green beans
Friday - Falafel (w/ a mexican flavor) with Avacado Sauce on pita bread, roasted potatoes,
Saturday - EAT OUT