Sauteed Kale with Roasted Butternut Squash, and Mushrooms

 I've started cooking with Kale this month. I like it sauteed with onions and mushrooms, and this last time I added some oven-roasted butternut squash to it. Yum!
I started a diet the first of February, and have lost 12 pounds! Yippee! My diet is called The Plan, by Lyn Genet, and it really is a change in eating  and considered an anti-inflammation diet. I won't get into the particulars too much, but will say that this is NOT a low fat diet. I still get to have lots of olive oil and butter. And I can eat dark chocolate too. My blood work ,(cholesterol), was perfect last week when I went to the Dr. He was amazed. My blood pressure meds also had to be adjusted. I'm very happy to say the least!
But let me get back to the kale. I was introduced to sauteed kale on The Plan, and found I really liked it with mushrooms and onion.

 So the next time I roasted some butternut squash, I added half of it to the kale. Very yummy! My store has only one type of kale, this curly leafed stuff. It needs to be washed very well as it sometimes feels a little gritty. I also prefer to cut out the thick stems and toss them out. This bunch of kale produced about 5 cups of chopped kale.

 I sliced some mushrooms and onions and sauteed them in olive oil for a couple of minutes, then added the the chopped kale. Then I sauteed the kale for another minute or two. You could add garlic too if desired.

 It's really good just this way, sprinkled with a little salt and pepper. The kale cooks down quite a bit, just like spinach does. I usually get 2 servings from a bunch of kale, but this bunch was a bit smaller.

 But adding in the oven-roasted butternut made this dish so delicious. You could use roasted sweet potatoes too, I'm sure. They certainly are easier to peel than butternut squash, but I'll definitely make this dish again with the butternut. I hope you'll give this a try!

Sauteed Kale, with Roasted Butternut Squash, and Mushrooms

butternut squash- peeled and cut into about 1 inch cubes-you will only need about 1/2 of the squash
1 bunch kale
1/2 of an onion, sliced thin
4 ounces sliced mushrooms-I've used Baby Bella and shiitakes
about 2 tablespoons olive oil
1 clove garlic, minced -optional
salt and pepper to taste

!. Cut the butternut squash in half and peel with a knife or a good vegetable peeler. Cut squash into about 1 inch cubes. Place on baking sheet, toss with some olive oil. Season with salt and pepper, or other seasonings of your choosing. Bake at 425 degrees F. for about 30 minutes, or until tender. Cool. You will use about 1/2 of the squash in the kale. I save the leftover squash for another meal.
2.Wash the kale; drain well and chop. Cut out the thick stems if desired. Slice mushrooms and onion. Mince garlic, if using.
3 In a large skillet heat the oil over medium heat. Add the mushrooms and onion. Stir, about 2 minutes until softened. Add the garlic and the chopped kale. Stir for 1 to 2 minutes, until the kale is softened to your liking. The kale will wilt, similar to spinach. Add salt and pepper to taste. Add in the butternut squash. Hope you enjoy!

Homemade Tomato Soup with Herbs

 

Homemade Tomato Soup with Herbs was a nice break from the super filling stews I've been making lately. Plus it was so much better than the canned version I used to throw together.

When my 3 kids were young, Wednesday evenings became tomato soup night for dinner. We were always in a hurry to make it to church on time, so I made grilled cheese sandwiches or tuna salad sandwiches along with the canned tomato soup.   Of course after awhile we got tired of this, so I moved on to some other meal ideas. My kids are all married now, but they remember this very well and hopefully have forgiven me by now! 

I wanted to make a tomato soup that was homemade last week, so I tried this one from Fine Cooking. I really thought it had too much onion and tasted more like onion tomato soup, so next time I prepare this, I will use only half of the onion. I also added extra herbs and finally came up with a soup that was really good. It is best the second day, and can be frozen for later use. Hope you enjoy this Homemade Tomato Soup with Herbs.

I had hoped to have this posted before now, but we've had computer issues, and blogger is not wanting to load pictures very well either. So I have not abandoned my blog at all and have more recipes to share soon. I so appreciate you all hanging in there with me - love my readers! Hope you enjoy this soup!

 

Homemade Tomato Soup with Herbs

Adapted from Fine Cooking

This soup can be frozen for later use, (up to 3 months). It can also be kept in the refrigerator for several days as long as it is brought to a boil every 2 days.

 

1 tablespoons olive oil

1 tablespoon unsalted butter

1/2 of a sweet onion, finely diced- about 3/4 - 1 cup

1 large clove garlic, smashed and peeled

2 tablespoons flour

3 cups low-sodium chicken broth or chicken stock

28 ounce can of whole peeled plum tomatoes, pureed with the juice

1/2 teaspoons sugar - I only needed 1/2 teaspoon, but you could need more if the tomatoes taste acidic.

1 sprig fresh thyme

1 teaspoon dried herbs, ( or 1 tablespoon or more, fresh herbs)- I used basil, and a bit more thyme- you can use Basil, dill, thyme, chives or a mixture.

salt and pepper to taste.

 

In a non-reactive dutch oven, heat the oil and butter over medium low heat. Add the onion and garlic and cook until soft, but not browned, about 8 minutes.

Add the flour and stir to coat the onion and garlic.

Add the broth, tomatoes, sugar and spring of thyme. Bring to a simmer over medium heat, while stirring to make sure the flour does not stick to the bottom of the pan. Reduce heat to low, cover pan, and simmer for 40 minutes.

Discard thyme spring. Stir in other herbs, if using.

Let soup cool somewhat so you can puree it in a blender or food processor. Season with salt and pepper. Reheat if needed, before serving. Enjoy!

 

To puree soup in blender: Process only 1/2 to 1/3 of soup at a time. Remove the center cap from the blender otherwise steam may  build up it may spray soup everywhere. It also helps to cover the top of blender with a towel while blending.



Mediterranean Braised Green Beans

Mediterranean Green Beans braised in the oven with onion, garlic in a rich tomato sauce. Pure deliciousness on a fork!
I have eaten green beans and tomatoes before, but have not made them myself. According to Cook's Illustrated, where this recipe comes from, green beans cooked this way can take awhile to get tender, because tomatoes will slow down the cooking time because of their acidity. I have learned something new! I also learned that baking soda added to this dish causes an alkaline environment where the fibers of the beans will soften and become tender. That is your science lesson for today folks. And yes, the beans are delicious, very tender but they still hold their shape since they were slow braised in the oven. I did have quite a bit of sauce in the beans, so next time I may cook more beans than called for. These green beans are pretty enough for any ones table, (and they smell fantastic while cooking too).  I'm not sure yet if I'm adding to my Thanksgiving table, but my husband gave them two thumbs up. Our kids look forward to my Green Beans Almondine every Thanksgiving, so we'll see. However, this dish is very company worthy, if you would like to try them.

Mediterranean Braised Green Beans
Adapted from Cooks Illustrated - serves 4-6
(I cut down the amount of olive oil from 5T. to 2T. And I totally forgot about stirring in chopped parsley before serving.

Ingredients:
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
pinch of cayenne pepper
1 1/2 cups water
1/2 teaspoon baking soda
1 1/2 pounds fresh green beans, trimmed and cut into 2-3 pieces
1 tablespoon tomato paste
1 14.5 ounce can small dice tomatoes with juice
1 teaspoon salt
1/4 teaspoon pepper
red wine vinegar to taste

Directions:
1. Adjust oven rack to lower-middle position and heat oven to 275 degrees F.
2. Heat 2 tablespoons olive oil in a dutch oven 0ver medium heat. Add onions and cook for 3-5 minutes until softened. Add garlic and cayenne and cook until fragrant, about 30 seconds.
3. Add water, baking soda, and green beans and bring to a simmer. Reduce heat to medium-low and cook for 10minutes, stirring occasionally.
4. Stir in tomato paste, tomatoes and their juice, salt, and pepper.
5. Cover the pot and place in the preheated oven. Cook until sauce is slightly thickened and green beans can be cut with the side of a fork, 40-50 minutes.
6. Add a splash of red wine vinegar, to taste, if desired. It does brighten the flavors some. Enjoy hot or at room temperature.
What's your favorite way to cook green beans?

Slow Cooker Barbecue Chicken Sandwiches

 Who doesn't love a great tasting meal from the Crock Pot? Theses delicious Slow Cooker Barbecue Chicken Sandwiches will hit the spot anytime of year, but they were especially good during a very busy couple of days. I babysit with my 2 adorable granddaughters, ages 3 years, and the other is 4 months. Let me tell you, this grandma gets tired sometimes, so a tasty slow cooker meal is a real blessing. I usually make my own barbecue sauce for this, but was too tired to care last week, so I used our favorite bottled sauce and added a sauteed onion to the pot too. The sauteed onion really adds extra flavor to the meat.

 The result was a very flavorful and easy meal. I used boneless, skinless chicken breasts this time, but boneless thighs will work just as well. In years past I've even used a whole chicken in the slow cooker to make sandwiches, but there is a lot of waste with the bones and skin. However it does work, either way you want to do it. This isn't a fancy meal, but sometimes you just want something easy on hand for those hectic days.

Slow-Cooker Barbecue Chicken Sandwiches
From Lynda's Recipe Box
This is so easy you don't really need a recipe, but here's what I do. Made 8 large sandwiches for us, but can be stretched to make more. If you want fewer sandwiches, cut the recipe in half, or freeze some of the meat for another meal.

Ingredients:
3 pounds of boneless-skinless chicken breasts, or thighs
1 large onion
1- 18 ounce bottle of your favorite barbecue sauce, or use  your homemade sauce
salt and pepper
buns

Directions:
Spray the inside of your crock pot with cooking spray. Salt and pepper the chicken breasts and lay them evenly in the crock pot.
Slice or dice the onion. In a skillet over medium high heat, add 1 tablespoon of oil or butter and the onion. Saute the onion until it begins to brown around the edges. Then add the onion to the chicken in the pot. Pour the bottle of Barbecue sauce evenly over the chicken. Cook on low until the chicken breasts, or thighs, can be easily shredded with a fork, 31/2 - 41/2 hours, depending on how fast your crock pot cooks. When done, remove the chicken to a pan and shred the meat using 2 forks. Pour the sauce over the meat and serve. Or you can add the shredded chicken back to the crock pot if desired. Enjoy!

Mushroom and Pepper Frittata for Two

 Sometimes I need an easy meal. Just like everyone else, My husband and I have very busy lives. I'm now back to babysitting our adorable granddaughters; the on-the-go 3 year old, and her almost 3 month old baby sister who so far is rather laid back and still likes to sleep most of the time. So every weekday is very busy, and sometimes unpredictable. Last night I wanted something quick to make so I scouted out the fridge and used just what was available to make a Frittata for Two. It's not fancy, and it won't make it into the latest cooking magazine, but boy was it good! Filled with mushrooms and those small, sweet mini peppers that are in the produce isle, and a few other ingredients, I had a main dish ready in just a few minutes. And it was so good with toast and fresh fruit.

Mushroom and Pepper Frittata for Two
from Lynda's Recipe Box
Just about any veggies and any cheese will work. I used ingredients that were just leftover basically. Zucchini is good too. Here's my list.

4 large eggs
3 tablespoons half and half
about 2 ounces mushrooms, sliced
1/4 cup diced red onion
3 fresh, sweet mini peppers, coarsely chopped
about 1/4 cup shredded pepper jack cheese
1-2 tablespoons butter
salt and pepper

Preheat oven to 350 degrees. Prepare the peppers and mushrooms and onions, or other veggies of choice. Beat the eggs and half and half in a bowl with some salt and pepper. Heat an 8 inch skillet over medium heat. A non-stick skillet would be perfect, but I used a stainless steel pan and it worked fine, but I needed more fat so the frittata wouldn't stick. Also, make sure your skillet is oven safe.
Add 1 tablespoon butter to skillet. When it is melted add the mushrooms and stir around for a couple of minutes. Add the onions and peppers, and more butter only if needed and season with a little salt. Saute until softened a minute or two. Add the egg mixture and shredded cheese to the skillet and mix. Let cook a couple of minutes. Place frittata into the oven and bake for 10-15 minutes, until the frittata is set. It shouldn't jiggle when shaken. Add a bit of cheese to the top is desired,and bake for a minute,just until cheese is melted. Carefully remove skillet from the oven. NOTE! Handle is screaming hot! IT is so easy to forget to use a potholder when taking this out of the oven. (Has anyone other than me ever grabbed a handle in the oven, not thinking?  sigh.) Cut and serve; it is yummy.

Asian Turkey Meatballs

 I am a meatball fan and though spaghetti and meatballs is one of my favorite foods, I was so anxious to try these Asian Turkey Meatballs when I found the recipe. Meatballs make such yummy appetizers and these did not disappoint me. Even though my supermarket was out of cilantro, I made them anyway and they were still really tasty. The recipe also call for coconut oil in the meat, but It bothers my stomach, so I left it out. I added garlic which was a good call. The dipping sauce adds tons of flavor too and they would be a great addition to your football parties, (or any party for that matter), so hope you'll give these a try.

Asian Turkey Meatballs
Adapted from The Chew

Meatball Ingredients:
1 pound ground turkey
2 green onions, white and green parts, diced
1 tablespoon Sesame oil
(I left out 1 tablespoon of coconut oil-can't eat it)
2 tablespoons low-sodium soy sauce
1/2 cup dry bread crumbs
1 egg, beaten
1/2 cup cilantro, chopped (I did not add this; store was out)
1 large clove garlic, minced- my addition
salt and pepper
Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper. In a large bowl, combine all the ingredients and form into small meatballs. I made about 24. Place on baking sheet and bake for about 20-25 minutes until done.
Make dipping sauce while meatballs bake.

Dipping Sauce:
1/4 cup light brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
3 slices fresh ginger, smashed
Add all ingredients to a saucepan and heat over medium heat. Cook, stirring, for 2-3 minutes until brown sugar is dissolved and sauce just begins to thicken. I didn't let the sauce thicken hardly at all, just slightly. Serve with meatballs. Enjoy!

Chicken Cacciatore

 This dish is delicious with tender chicken thighs in a healthy marinara style sauce full of sweet peppers and mushrooms. Yumminess on a plate! I've been wanting to make this dish since I first saw it on Pam's blog, but had kept putting it off with our extremely hot weather. But we've been blessed with much cooler weather this past week. Today it was only about 82 degrees, so I was craving some comfort food. After a long hot summer, I'm finding myself getting anxious for cool weather and the foods that go with it. Pam's Chicken Cacciatore is a fantastic dish and really hit the spot. She found this winning recipe at Cooking Light.

 Chicken thighs are browned in oil in an oven-proof skillet or dutch oven. Then onions, peppers and garlic are cooked and the sauce added. Pam's recipe calls for jarred marinara sauce, but I didn't have any, but I so wanted to make this, so I subbed a large can of crushed tomatoes. It worked very well. I added the tomatoes and herbs and popped it in the oven to cook. After it came out, I topped it with basil and some grated cheese. Outstanding meal! This be going on my rotation as it not only tastes delicious, but it is easy to put together, even for a week-night meal. Hope you give it a try!

Chicken Cacciatore
Adapted from Pam at For the Love of Cooking

Ingredients:
about 1 1/2 tablespoons olive oil- I may have used little more
6 boneless skinless chicken thighs, any fat trimmed off (Pam's recipe uses 4 thighs)
salt and pepper
1 1/2 cups of baby bell peppers, sliced - I used red, orange and yellow peppers
1 small sweet yellow onion, diced
1 1/2 teaspoons dried basil, or 1 1/2 tablespoons fresh basil
1/2 teaspoon dried oregano
8 ounces mushrooms, quartered or sliced-I used Baby Bellas
4 cloves of garlic, minced
1 can (28 ounces) of good quality crushed tomatoes
salt and pepper to taste
freshly grated Parmesan cheese

Directions:
1. Preheat oven to 350 degrees F.
2. Heat about 1/2 tablespoon of olive oil in a large oven-proof skillet or dutch oven over medium high heat. Season each side of chicken with salt and pepper and add to the skillet. Brown for about 4 minutes and turn over; brown for another 2-3 minutes. Remove the chicken to a plate.
3. Add more oil to the skillet; add the onions and mushrooms. Cook for a couple of minutes until mushrooms give off most of liquid. Add the peppers to the skillet; cook 1 minute, then add the garlic. Cook until garlic is fragrant, about 1 minute. Add the canned, crushed tomatoes to the skillet. Stir in the dried oregano and basil. Season with salt and pepper. Add the chicken back to the skillet. Bring to a simmer and then place pan into the oven. Bake for 30-35minutes until chicken is done. Larger thighs could take a few minutes more.
4. Remove skillet from oven; top with fresh basil and grated Parmesan cheese. Serve with pasta if desired. Or just sop up the sauces with crusty bread. Thanks Pam for a delicious dinner-Enjoy!

Sliced Cucumbers and Onions in Vinegar

 I'm sure many of you have made this simple dish. My mother and grandmother always had Sliced Cucumbers and Onions in Vinegar in the refrigerator in the summer. This was a very tasty way to use the extra produce from their garden. My husband and I still love the tangy bite of vinegar in these cukes. This simple salad has to be made to individual preferences. We like a strong vinegar and water solution, but others may like less bite. Some people add sugar to the solution. My mother-in-law may have added a teaspoon of sugar, but I don't remember. So taste as you go. Be sure to add salt and pepper though. Here's the method.

Sliced Cucumbers and Onions in Vinegar
From Lynda's Recipe Box

Method: Use as many cucumbers as you want. I used 2 smaller, about 8inch cucumbers and 1 medium sweet yellow onion. This was enough to fill a 1 quart dish about 1/2 full. However, this dish will keep very well in the refrigerator, so don't be afraid to slice up more.
Peel, (if desired), and slice the cucumbers thinly. Cut the onion into thin slices also, and place cukes and onions into the dish in alternate layers.
Mix 1 part cider vinegar with 2 parts water. I used 1/2 cup cider vinegar and 1 cup cold water this time. Taste! If the vinegar is too strong for you then add some more water. Likewise if you want a stronger vinegar bite. Add salt and pepper to taste. Pour over the cukes and onions. Chill for several hours before serving. They get better every day so enjoy!

Mediterranean Style Pasta Salad

Well summer is here and I've begun making salads every other day or so.  Seems like they taste so good when the weather gets hot. I made a really good pasta salad last week, then had some computer issues and couldn't post it. But here it is, just in time for Fathers Day. If you are a fan of pasta salad with lots of veggies and a tangy dressing then I'm sure you'll love this. I have fresh herbs in the garden so they flavored this Mediterranean Pasta Salad very nicely. Here's my recipe.

Mediterranean Style Pasta Salad

From Lynda's Recipe Box

12 ounces pasta-I used Rotini

1 pint grape tomatoes, cut in half

1/2 or so of a cucumber, peeled and sliced thin, seeded if desired

1/2 half of a red onion, cut in half and sliced thin

1/2 of a green or red bell pepper, diced

1/4-1/2 cup coarsely chopped olives, optional- I used some Kalamata olives

 which my husband did not like, sigh.....

about 1/2 cup grated Parmesan cheese or crumbled Feta cheese

Dressing ingredients:

2 tablespoons fresh Basil, rolled up and thinly sliced

1-2 tablespoons fresh oregano, minced

1/3 cup olive oil

1/3 cup red wine vinegar

1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

2 cloves garlic, pressed

Combine all dressing ingredients in a jar with a lid; shake until well combined

1. Cook pasta according to package directions for al Dente. Drain and rinse thoroughly in with cold water. Drain well.

2. While pasta cooks, make the dressing. Combine all dressing ingredients and set aside.

2. Slice and dice all the vegetables and add to a large bowl. When pasta is drained add to the bowl with the veggies. Pour the dressing over all and stir carefully to combine. Refrigerate until ready to serve. Before serving garnish with some whole Basil leaves and a sprinkle of cheese, if desired. Enjoy! Leftovers taste great too!

NOTE: I like a tangy dressing, so I taste the dressing before I add it to the pasta ingredients, and sometimes I'll add 1 or 2 more tablespoons of vinegar.

If you need some salad ideas for this coming Father's Day dinner, here's a link!



Baked Zucchini Wedges and Sweet Onion Dip

 I have always loved zucchini, especially when it was fried up golden and crisp like my Mother used to make. In my early married years that's how I always used it up too, that and to make quick bread. Fried Squash is delicious, but maybe not always the healthiest choice. I've made fried zucchini sticks before, but when I found this recipe for Baked Zucchini Sticks and Sweet Onion Dip, I had to give it a try. I'm happy to say that this recipe is delicious! The zucchini is dipped in egg, then in a Panko and Parmesan mixture and baked until golden and crisp. It really does hold up well; the squash did not get mushy and the dip, oh that marvelous dip! This is like a Blooming Zucchini with Sweet Onion Dip. It is creamy and full of caramelized onion flavor with a touch of honey and mustard. Take a bite of those crunchy Zucchini Sticks with the fantastic Sweet Onion Dip and it will be hard to stop yourself from eating the whole thing. They make a fantastic appetizer, but I served it just as a side to some burgers for my husband and myself. This dip is addictive and also very good on chips. You must try this soon. Your taste buds will thank you!

Baked Zucchini Sticks and Sweet Onion Dip
Slightly adapted from King Arthur Flour
Step-by-steps on their blog

Dip:
Note-I wanted to use low-fat sour cream instead of the 1 cup of mayo, but didn't have enough so I used a half cup of each, which was really good.
1 tablespoon butter
1  sweet onion, peeled and sliced thin
1 1/2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1/2 cup mayonnaise
1/2 cup low-fat sour cream
a pinch of cayenne pepper
salt and pepper to taste

Zucchini Sticks:
Use 8-10 inch long zucchini. Large baseball bats won't work here! The recipe called for the zucchini to be salted and left to sit in a colander for 1 hour, so liquid could be drained. I skipped that step, as I haven't done that with small squash before. The zucchini turned out just fine.
3 medium zucchini, unpeeled, cut into about 3 inch sticks or wedges
1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon pizza spices- I used half dried basil and half dried oregano
1/2 teaspoon salt
pepper if desired
2 eggs, beaten
Cooking spray

Directions:
1. Make the dip- Melt butter in frying pan over medium heat and add the sliced onions. Cook, stirring often until the onions soften, turn golden and caramelize. This will take 10-15 minutes. Lower the heat if needed so onions don't burn
2. Remove onions from heat and add the vinegar.
3. Place the onions in a food processor. Add the honey and mustard and process until smooth. Pour into a bowl. Stir in the low fat sour cream, mayo, salt and pepper, and pinch of cayenne. Cover and refrigerate until ready to use.
4. To make Zucchini Sticks: Cut squash into about 3 inch long sticks; I cut each zucchini into about 18 sticks, or wedges.
5. Combine the Panko, Parmesan, spices and salt and pepper.
6. Line a baking sheet with parchment or foil. Spray with cooking spray. Preheat oven to 425 degrees F.
7. Use 1 hand for dredging the squash in the egg, and the other hand to roll it in the Panko mixture. That will keep the Panko crumbs dry so they will adhere better. Take one zucchini wedge and dip in egg, then roll in the Panko mixture. Don't shake off too many crumbs. They will adhere better as they bake and form a nice crust.
8. Place zucchini sticks on baking sheet. Bake sticks for 12 minutes and check.
They are supposed to be turned at this point, but I baked them for a few more minutes before turning. All together I baked these about 20 minutes. Just watch them so they don't burn.
9. Serve immediately with the Sweet Onion Dip. Enjoy!
Yield: about 3 dozen zucchini sticks and about 1 1/2 cups delicious dip.

Cajun Chicken Pasta - On the Lighter Side

 This may be a lighter version of the normally cream laden Cajun Chicken Pasta, but you wouldn't know it once you get a taste. This dish is just as packed with flavor and just as satisfying as the more fattening version. The cream sauce is actually made by combining low fat cream cheese, low fat milk and flour, and mixing into broth to make this dish so creamy and delicious. There are tons of veggies and I used a whole grain pasta, so this was healthy as well as packed with flavor from the Cajun spices. We loved it, so I'm already planning to make it again in a couple of days.

 This dish comes together very quickly after you get all the vegetables prepped and the sauce started. So it is crucial to have everything ready to go before you begin cooking. I made a few adjustments to the recipe, but nothing major. I made my own Cajun spice mixture, so that I can better control the salt. I used a little more olive oil, and 2% milk instead of skim, plus a couple of other slight changes. Be sure to check out the original recipe at Skinny Taste. There are many great looking recipes there. Now here's the recipe for this fantastic dish. I hope you will give this a try.

Cajun Chicken Pasta (On the Lighter Side)
Adapted from Skinny Taste

8 ounces uncooked linguine-I used Barilla's whole grain spaghetti instead
1 pound chicken breasts, cut into strips
1-2 teaspoons Cajun seasoning- I used almost 3 by the time it was done
about 2 tablespoons olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
8 ounces fresh mushrooms, sliced
1/2 of a red onion, sliced
3 cloves of garlic, minced or pressed
2 tomatoes, diced- I used Roma tomatoes
1 cup, fat free, low sodium chicken broth
1/3 cup skim milk- I used 2% because that's what we use
1 tablespoon flour
3 tablespoons light cream cheese
salt and pepper to taste
2 scallions/green onions, sliced

Directions:
1. Prepare all the vegetables, mushrooms and chicken.  Add the milk, flour, and cream cheese to a blender and  pulse until well combined and smooth. Set aside. Season the sliced chicken well with Cajun seasoning, and salt if needed. I used 2 teaspoons Cajun seasoning on the chicken. Use more or less, according to your preferences.
2. Cook pasta in salted water according to package directions.
3. Heat a large nonstick skillet over medium-high heat and spray with cooking spray. (I used a stainless skillet, so I had to use 1 tablespoon oil.) Add sliced chicken to skillet and saute for 5-6 minutes until done. You may need to do this in 2 batches. When done, place chicken on a plate and set aside.
4. Add 1 tablespoon oil to the skillet and reduce heat to medium. Add peppers, onions, mushrooms, garlic and a pinch of salt to skillet and saute 3-4 minutes. Add diced tomatoes and just heat through. Reduce the heat to medium low and add the chicken broth. when it simmers, stir in the cream cheese slurry, stirring until thickened about 2 minutes. Taste the sauce and adjust seasonings, if needed. I added a bit more Cajun spice at this point plus more salt.
5. Stir in the cooked pasta and heat through. Top with the sliced green onions and fresh ground pepper.  Boy is this good; Enjoy!

Chicken Fajita Nachos with Easy White Cheese Dip

 I love the Fajitas at our local Mexican restaurant, and the Nachos too. Our favorite restaurant makes what they call "Fajita Nachos" with your choice of steak or chicken, and instead of using shredded cheese, they smother the nachos in their Queso Blanco Dip. My goodness, talk about deliciousness on a plate! So, I've tried to recreate this fantastic dish at home the last couple of weeks for my husband and I, just in time to celebrate Cinco de Mayo too!
 I took pictures both times trying to get a good one. Seems that the cheese looked better in my first photos, so that is why you'll see two different shaped plates.

 I don't normally order the white cheese dip at the restaurant, because I really prefer their salsa with the chips, but, when that Queso Blanco is covering nachos, I say yes please. Their simple white cheese dip really adds to these nachos and some of the other dishes on their menu. I haven't perfected the Queso Blanco yet, but it turned out pretty good this time. I kept it very simple. Make the cheese dip first, before you start the nachos, so the flavors have time to come together. It is quick to make since it is done in the microwave.
 I have to admit that I wasn't good at measuring; I tend to cook by looks and taste, so hope this doesn't keep you from trying this dish. We definitely enjoyed these nachos, twice so far, and I'll make them again. We tend to crave this type of food quite often.

Chicken Fajita Nachos with Easy White Cheese Dip

From Lynda's Recipe Box- made for 2

Nachos ingredients:

2 boneless, skinless chicken breasts

2 cloves garlic, minced

about 1 tablespoon fresh lime juice

salt and pepper

about 1/4 teaspoon cumin

about 1/2 teaspoon chili powder

1/2 half of a large yellow onion, sliced thin

1 green bell pepper, sliced thin -or a mix of colored peppers- I used red and green this time

white cheese dip

diced tomato for topping

diced avocado for topping, or any other topping you desire

good quality tortilla chips

Directions:

1. Make the cheese dip first; set aside.

2. Cut each chicken breast in half lenght-wise, and then slice each piece into thin slices against the grain. Place chicken in a bowl with the lime juice, salt and pepper, cumin, chili powder and the minced garlic and toss to coat evenly.

3. Heat a skillet over medium high heat. (I used my cast iron skillet.) Add 2 tablespoons of oil and add the sliced chicken to the pan. Let cook for about a minute then begin to stir and turn the chicken pieces as they brown, breaking them apart. When no pink remains and chicken is done, remove the meat to a bowl or plate. You may have to do this in 2 batches, if using more than 2 chicken breasts.

4. Add more oil to the skillet and add the onion and pepper. Stir it around as it cooks for 2-4 minutes, just until it begins to slightly soften. Remove veggies from pan.

5. Plate the nachos. Lay the tortilla chips on a plate, then add the onions and peppers, then the chicken. Smother the nachos with cheese dip, then add the diced tomatoes and avocado and other toppings that you desire. Enjoy!

Easy White Cheese Dip -Queso Blanco

1/2 pound white American cheese*, shredded, or diced small

3 small, yellow pickled chili peppers*, or 1 small pickled jalapeno pepper, minced

1/2 cup milk, more or less, depending on how well the cheese melts

Place cheese and milk in a microwave-safe bowl and microwave on high for 1 minute. Remoe bowl and stir well with a fork, or if it is really soupy a whisk. Stir until the cheese and milk is very well incorporated. It will depend on the cheese brand as to how well it melts and whether you will need more milk. If the dip isn't melted enough, microwave another 30 seconds and continue this until the cheese is melted. Add more milk as needed to get the consistency you want. Stir in the minced pickled peppers.

*Notes: White American Cheese is found at your local deli. I bought the Prima Della brand from Walmart and it melted well with less milk than another brand I bought earlier. Land of Lakes is supposed to be a good brand of cheese for dip making.

* Pickled yellow chili peppers, or pickled jalapenos are found on the pickle isle at your grocers. Trappy's  or Mezzetta are 2 brands I can buy here. They work really well in this dip.

NOTE: I found that many Mexican restaurants use white American cheese for the Queso Blanco that they serve.



Chicken and Broccoli Stir-Fry

 I seem to be craving spicy foods right now, so this Chicken and Broccoli Stir-Fry is perfect. The addition of dried red pepper flakes will deffinatly wake up your taste buds! Wonderful flavor also comes from fresh ginger, garlic and hoisin sauce. There's not too much chopping involved as there's just a few vegetables. Actually, I added the carrots to this dish the last time I made it to add some extra color, but they are not needed if you don't want them. This is a fairly simple and tasty meal, so I hope you'l give it a try.

Chicken and Broccoli Stir-Fry
adapted from Food Network
Hint: Have all the ingredients chopped, minced and with in reach and this dish will come together quickly.

Chicken and Marinade:
1 pound chicken breasts, cubed
1 or 2 large cloves garlic, minced or pressed
1/2 inch of fresh ginger, minced or finely grated
1 tablespoon soy sauce - I used low sodium
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon rice vinegar

Other ingredients:
3 tablespoons oil
about 5 cups broccoli florets and trimmed stalk pieces
1 small onion, sliced from end to end, or some sliced green onions
1 carrot, cut into match stick pieces, optional
3/4 to 1 teaspoon dried red chili flakes- I used 1 teas.
1 large clove garlic, minced
another 1/2 inch of fresh ginger, minced or grated
2/3 cup water
1 tablespoon cornstarch
2 tablespoons hoisin sauce
2 tablespoons soy sauce

1. In a bowl, add the chicken and the other ingredients and stir. Marinate at room temperature for 15 minutes.
2. Heat a large skillet over medium heat with 2 tablespoons of oil to the skillet. Add the broccoli stems, florets, onions and carrot, if using, to the pan and stir fry about 2 minutes, until broccoli is bright green. Add the garlic and ginger to the pan the last 30 seconds and stir fry together with the vegetables. Remove the veggies to a plate or bowl. Mix the 2/3 cup water with the cornstarch.
3. Add another tablespoon of oil to the pan and add the chicken and dried red pepper flakes to it. Stir fry chicken about 3 minutes, until it loses it's raw color.
4. Add the hoisin sauce to the chicken and stir. Return the broccoli and other veggies, if any, to the skillet and stir. Add the cornstarch/water mixture to the pan along with the soy sauce. Stir until thickened. Add more water if sauce is too thick. Taste and season with salt and pepper if needed.
Serve over rice and garnish with toasted sesame seeds if desired. Enjoy!

Mushroom and Brown Rice Casserole

When I first saw this Mushroom and Brown Rice Casserole I knew I had to make it. My husband and I love rice so I try to use brown rice whenever I can because it's healthy and I love the nutty taste too. This casserole is full of mushrooms and onions and a couple of ingredients that may surprise you. Cottage cheese, sour cream; are you surprised? Anyway, this is delicious. I only made a half of recipe for just my husband and I. It was enough for dinner and leftovers the next day. This is now my favorite brown rice recipe. If you are a rice lover, you should give this casserole a try.

Mushroom and Brown Rice Casserole
slightly adapted from Annie's Eats - I made half of the recipe, and it made 3 - 4 side servings. Double the recipe if you need more.

2 teaspoons olive oil
4 ounces of mushrooms - I used Baby Bellas
1/2  of a red onion, finely diced
1 clove garlic, minced or pressed
1 1/2 cups cooked brown rice
1 egg
1/2 cup cottage cheese - regular,or low fat
1/4 cup sour cream - I used low fat
1/4 teaspoon salt
black pepper to taste
3 tablespoons fresh grated Parmesan cheese
parsley for garnish - optional

Give the mushroom a rough dice and then saute in oil in a skillet over medium heat. when they have released their liquid, add the onions to skillet. When softened, add the minced garlic and cook until fragrant, about 30 seconds. In a bowl, combine the egg, sour cream, cottage cheese and salt. Stir in about 1 1/2 tablespoons of the Parmesan cheese. Mix in the rice and the mushroom mixture and pour into a greased 1 quart casserole dish. Cover with foil and bake at 350 degrees F. for 30 minutes. Remove foil and bake 15-20 minutes more. Remove dish from oven. Top with the remaining Parmesan cheese. Garnish with parsley and enjoy!

One - Minute Tomato Salsa

I can make a meal out of only chips and salsa, lots of salsa. And it is one of my favorite things when we go to our favorite Mexican Restaurant. They have the Best chips and salsa ever.
I found this recipe for One Minute Salsa in a Cook's Country Magazine last year and I've made it numerous times since then. I personally really like it, but it isn't quite as good as the restaurants. And of course it is not going to be as yummy as a fresh salsa made with garden grown tomatoes, no way. But this salsa is still one that I crave. After all, I can have a tasty salsa in just about one minute. All you need is canned, diced tomatoes, and some other ingredients that really freshen this salsa up. Fresh cilantro and lime juice really give it a flavor boost. Ingredients are pulsed quickly in a food processor and viola - salsa and chips are yours. Hope you'll give it a try.

One - Minute Tomato Salsa
adapted from Cook's Country
This recipe makes a mild salsa.

1/2 of a small red onion, quartered
1/4 cup fresh cilantro leaves- Cook's used twice as much
1/4 cup jarred, pickled jalapeno slices, drained
2 tablespoons lime juice
1 garlic clove, peeled- Cook's used 2
1/2 teaspoon salt
1 (28 ounce) can diced tomatoes

1. In a food processor add the onion, cilantro, jalapenos, garlic and salt. Process until coarsely chopped.
2. Add tomatoes to processor and pulse until combined, about 2 or 3 quick pulses. If desired, drain salsa in a fine mesh stainer to remove some of the juices. Transfer salsa to a serving bowl. Stir in the fresh lime juice. Serve with chips and enjoy!

NOTE: I've found that different brands of tomatoes vary and that will make a difference on whether or not you will need to drain them for salsa. Also, use good quality canned tomatoes. I've used Hunts and Red Gold brands with success. Also, fire roasted tomatoes are nice in this.

Classic Meatloaf, My Way

I crave Meatloaf at times. I love the taste, the texture, the comfort food charm. It brings back thoughts of eating it as a kid and loving every bite. Meatloaf is just one of those classic American foods that has stood the test of time and has a multitude of different ways of preparing it. My favorite meatloaf is more of the classic version, made with ground meat, bread crumbs, eggs, etc.

I prefer to mound the meatloaf in a baking pan rather than to bake it in a loaf pan. This way, it gets kind of crusty all the way around the loaf, and I love that! It takes a little more time to make it look nice and rounded, but it's worth it to me. But you may use a loaf pan if you wish. My meatloaf is moist and delicious, using ground beef and ground pork here. Many times I use only ground beef, and on occasion I have added sausage to my meatloaf. I like to use dry bread crumbs instead of fresh crumbs. My mother used to use finely crushed saltine crackers in her meatloaf. And I have a friend who used Grape Nuts Cereal to make hers, instead of bread crumbs, (she said it was a Weight Watcher's version)! I think every family makes it differently. I almost forgot to take pictures, so there's not much left on the platter. Here's how I made mine.

CLASSIC MEATLOAF, MY WAY

Lynda's Recipe Box

1 pound of beef ground chuck- 80/20

1/2 pound ground pork (or you may use more ground chuck)

1 cup dry bread crumbs

2 large eggs, beaten

1/2 cup milk

1/2 cup ketchup (or I sometimes sub crushed tomatoes)

1 tablespoon Worcestershire sauce

1/2 cup finely diced onion, sauteed in 1 tablespoon oil

1/4 cup chopped fresh parsley

1 teaspoon salt, or more

1/2 teaspoon pepper

TOPPING:

1/3 cup ketchup

1 tablespoon brown sugar- mixed together

In a large bowl, mix all ingredients together except the topping ingredients. Shape into a mound in a baking pan or roasting pan. Bake in a preheated 350 degree oven for 40 minutes. Remove meatloaf from oven and spoon topping over loaf. Return meat loaf to oven for 15-20 more minutes. Remove from oven and let rest about 20 minutes before serving. I served with Homemade Mac and Cheese, steamed baby cut carrots and a salad.

Hamburger Stew

Do you have a dish in your family that you've made so often that you could do it blindfolded? I could this one. My Grandmother used to make this Hamburger Stew and likewise my Mother, and I've made it for years too. My husband loves to take this delicious stew to work with him as it's quite filling. It's a perfect soup for using up whatever leftover vegetables you may have in the refrigerator or odds and ends of fresh vegetables hiding in the crisper. Use as many vegetables as you want. I have no written recipe for this; we just throw in whatever is on hand. So, this is a recipe of how I made it this time. I made this huge batch today and enjoyed it immensely on this windy, cold day. We're expecting snow flurries tonight or tomorrow, so this soup will be warm and comforting. Served with homemade rolls or cornbread, it is the perfect comfort meal! Let me tell you how I made it.

HAMBURGER STEW- from Lynda's Recipe Box

Ingredients vary according to what you want to use, or what is on hand.

2 pounds lean ground beef

1 small onion, diced (about 1 1/2 cups)

2 stalks celery, diced - I include the leaves

2 cans of diced tomatoes (15 ounces), or whole tomatoes, broken up

2 cans of beef broth (low sodium)

1/2 pound carrots, or more, peeled and diced

1 1/2 cups green beans, fresh, frozen or canned

about 1 1/2 cups frozen corn (or fresh or canned)

about1 1/2 cups frozen peas

1 small, diced zucchini, if desired

about 1 1/2 cups coarsely chopped green cabbage

5 or 6 medium russet potatoes, peeled and diced

salt (I used 2 tsp., but I cook low salt so you may need more than this)

pepper, about 1/4 tsp.

water; add enough to cover ingredients in final cooking

In a soup pot over medium high heat, brown the ground beef until done. Drain off any grease. Add onion and cook until slightly softened. Add the celery, tomatoes, carrots and beef broth. Season with 1 tsp. salt and 1/4 tsp. pepper. If more liquid is needed to cover everything, add a little water. Bring to a boil, reduce heat, cover and cook for about 30 minutes. Add remaining ingredients; the corn, peas, zucchini, if using, cabbage and potatoes. Add enough water to the pot to just cover the vegetables. Cover and cook another 40 minutes, until potatoes are tender. Taste and season with more salt and pepper, if needed. I think the longer you cook it, the better the taste. The cabbage adds a lot of depth of flavor too, and this stew gets better every day! I sometimes add okra too, but I don't always have it. My mother would also add a few turnips to the pot, but my husband doesn't like them, so no turnips for us! Thyme is a great herb flavor for this soup, and sometimes oregano is my fave. It just depends what ingredients I use.

I've had people tell me their families also made this type of dish. Some have called it "Everything but the Kitchen Sink Soup". Do you or someone you know make stew similar to this? If so, what is it called? I'd love to know.

Barbecue Meatballs (Baked)

This is one of those recipes that could be classified as "comfort food", because it's a very satisfying older recipe. It was given to me by an older lady in our church, who is a great cook. She makes these yummy meatballs for a lot of different occasions, from church and funeral dinners that we ladies cook for families of members who have passed away, to holiday parties. People almost start fights over the last few of these luscious meatballs! The meatballs are tender and covered in a sweet, tangy and easy to make sauce. I made these a bit smaller than a golf ball and had them for dinner with some garlic mashed potatoes. My family loves the tangy sauce!

But, these tasty Barbecued Meatballs are wonderful made a bit smaller and served for all kinds of get togethers. Are the guys coming over to watch football? Serve these. Having a small party and want some easy dishes? Make these! They go together quickly. Here's how.

BARBECUE MEATBALLS- from Lynda's Recipe Box

3 pounds lean ground chuck (the leaner, the better)
2 cups oatmeal (I use quick oats)
1 1/2 cups milk (recipe calls for 12 ounces canned milk)
1/2 garlic powder
1/2 tsp. black pepper
2 tsp. salt
2 tsp. chili powder
1 cup diced onion
Mix all ingredients in a large bowl. Make into balls and place into baking pan. I used a large roasting pan to hold them all. Make sauce.
SAUCE:
2 cups ketchup
1/2 tsp garlic powder
1/2 cup diced onion
2 tsp. liquid smoke
1 1/2 cups light brown sugar
Mix all ingredients and pour over the meatballs. Bake, uncovered, in a preheated 350 degree oven for 45-50 minutes.
TIP: Use at least 80-20 lean beef, as fatty beef will yield more grease in the sauce. You can also make these the day before you want to serve them, and then reheat before serving.
If you are serving these for a small family, the recipe can easily be halved. Enjoy!

Hamburger Stroganoff - A super quick and easy meal!

Recently I was flipping through the 2009 Cooking Light Cookbook, when I came upon a recipe very similar to one I made waaay back when I was in high school! This was about 1969 or 1970, many years ago when "groovy" was the favorite word, mini skirts and Go-Go Boots were "in" and the Beatles were the most popular singing group! I was taking home Economics in school, with one semester of sewing, and the other semester was cooking. I still have several recipes that we made that year, although I haven't made any of them for ages! Well, I saw this recipe in Cooking Light, so I made it and my husband really liked it, plus, it took less than 30 minutes to make. Even though this dish is made with ground beef, it still has the yummy sour cream sauce and delicious mushrooms that are components of stroganoff. This dish will come in really handy this holiday season when I'm so busy caring for my lovely granddaughter, who is now 4 months old, and trying to keep up with all the extra we do this time of year! Think about it, in less than 30 minutes you can have a delicious and quick meal on the table. Just add a salad or veggie with it and you're good to go! I hope you'll give this delicious Hamburger Stroganoff a try!

HAMBURGER STROGANOFF - slightly adapted from Cooking Light

8 ounces uncooked egg noodles

1 pound lean ground beef

1 cup diced onion

1 tsp. minced, bottled garlic, or 1 clove fresh garlic, minced

1 8 ounce package mushrooms(calls for sliced cremini) I used white mushrooms

2 T. flour

1 cup low fat, low sodium beef broth

1 tsp. salt

1/8 tsp. pepper

3/4 cup low-fat sour cream

Paprika and chopped parsley for garnish

Cook pasta according to package directions. Drain.
In a skillet over medium- high heat add beef and onion; cook for about 4 minutes, until browned. Add mushrooms and cook another 4 minutes, or so, and stir frequently until most of the liquid evaporates. Sprinkle with the flour; stir and cook 1 minute. Stir in the broth and bring to a boil. Reduce heat and simmer until broth is slightly thick. Remove from heat and stir in the sour cream and salt and pepper to taste. Serve over pasta and top with paprika and parsley. Enjoy!

Meat Sauce for Pasta- Homemade Spaghetti Sauce

Well, I didn't get this posted this morning like I had hoped as I had interruptions. Does anyone else have interruptions that keep you from doing what you need or want to do? Of course, we all do. Life happens and we must go with the flow, either that or get ulcers! But here is my recipe for luscious Meat Sauce for Pasta. I use both lean ground beef and some Italian pork sausage which gives this meat sauce a wonderful, rich flavor that my family loves. I am definitely not Italian, nor do I claim that this sauce is either. It's just good meat sauce that I have made for many years that is robust with flavor and makes for very satisfying meals! So to start,

add 1 pound ground round and 1/2 pound Italian pork sausage to skillet on medium high heat and brown it, breaking it up with a spoon as it cooks. The sausage is harder to break into smaller pieces, but you can do it, just keep trying! Drain off fat if there is any. Season the meat with salt, pepper and garlic powder. You'll add this to the sauce in a moment. In a stock pot or soup pot,

add about 2 Tbs. of olive oil and heat on medium. When hot, add 1 diced onion and 1/2 green bell pepper, if desired. I don't always add the bell pepper. Cook until soft, 5 minutes or so, and then add 1-2 minced garlic cloves and some more olive oil, maybe 1 or 2 more Tbs. Stir for just a bit, don't let the garlic get too brown, just soft. Now add in 2 cans crushed tomatoes, 2 cans tomato paste and 4 cups of water. Stir well and then add the meat to the pot and bring to a simmer. Cover pot with a lid and cook on low for at least 1 1/2 -2 hours. Cooking it a little longer will not hurt. Stir every so often, and break up any large pieces of meat you may find.

Don't add the spices until the sauce is almost done. Spices lose flavor if cooked too long. When sauce is almost done check to see if you like the consistency. If it's thicker than you like, add a little more water. If the sauce is too thin cook it down a little with the lid off. When ready I add 1 tsp. oregano, 1&1/2 tsp. basil, 1/2 tsp. salt, pepper to taste and 1 Tbs. sugar. This time I also added 3 sprigs of thyme, which I have in the freezer. Can't wait to plant more herbs this spring! Now you're ready to make my Cheese Stuffed Shells with Meat Sauce , pictured below, that I posted yesterday! You'll need 3-4 cups of sauce for this dish. Or use this sauce for any other pasta. This recipe makes about 8 cups of sauce, so I froze what was left.

I have based this recipe on one my Mother used. If you need a meatless sauce, just omit the meat part and start with browning the onions. This is what I do when making spaghetti and meatballs.

Meat Sauce for Pasta

1 pound lean ground beef, I use gr. round

1/2 pound Italian pork sausage

1 medium onion, diced

1/2 green bell pepper, diced, optional

1-2 cloves of garlic, minced

3-4 Tbs. olive oil

2- 15oz. cans of crushed tomatoes, or diced is fine

2- 6oz. cans of tomato paste

about 4 cups water

1 tsp. dried oregano

1 &1/2 tsp. dried basil,

1/2 tsp. salt

pepper, to taste
1 Tbs. sugar, optional

1/2 tsp. thyme, optional

In a skillet brown the ground beef and sausage together, breaking up chunks with spoon.

Drain fat, if any. In a large pot, in 2 Tbs. olive oil, cook the diced onion and bell pepper until soft. Add in the minced garlic and another Tbs. or so of olive oil. Stir until garlic is softened and then add the 2 cans of tomatoes, 2 cans of tomato paste, all of the meat and 4 cups of water. Bring to a simmer,then turn to low heat and cover with lid. Cook for 1 1/2 - 2 hours, at least. This makes the meat tender and develops the sauce. Stir every so often and if necessary, add more water. When sauce is done add the oregano, basil, salt, pepper, and sugar and thyme, if using. Stir well and simmer maybe 15 minutes more. If sauce is too thick, add more water. If it's too thin, cook it down some without the lid. This is not an exact science here, I go by taste and by what the sauce looks like. If you think it needs more basil or salt, for instance, add it in. And if I have fresh herbs from my garden, I use them in place of the dried. So, go make pasta for dinner one night this week. Your kitchen will be filled with the most wonderful aroma, and your family will love you! If they like pasta, that is! Pasta is something my whole family enjoys. Even when the kids were young, picky eaters, they would eat pasta with meat sauce. Do you eat pasta very often?