This was delicious. I really enjoyed the twist on traditional lasagna. Mine came out a bit runny, but I think I could have let it reduce more and possibly cut back on the liquid a bit.
- 1/2 ricotta and 1/2 mozzarella cheese.
- Add 2 zuchini
- When I made this, I split it into two small pans, one traditional, and one with spinach instead of noodles (for Jeremy of course, I'd never touch that)
- Add 1 lb ground beef
Orange Ricotta Pancakes - Breakfast - From my Mom - From some Inn somewhere...
Zest and Juice of 2 oranges
1 3/4 cups Ricotta
1 cup self-rising flour (NOTE: SELF-RISING)
1/3 cup sugar
1 tsp baking powder
Butter for frying
Mix together orange zest, orange juice, ricotta, and eggs. Then mix in flour, sugar, and baking powder.
Preheat skillet over medium heat for a few minutes, then add some butter. Pour pancake mix 1/4 cup at a time into circles. Cook 3-4 minutes/side.
You can garnish with powdered sugar or orange zest, but I usually just add a touch of butter. No syrup needed for these babies.
Simple Sausages with Sautéed Spinach and Red Potatoes
Quick and easy, for this dinner I just bought some brats from the store and cooked them up on the stovetop. I boiled some red potatoes (doused with a lot of butter) and made a side of sautéed spinach seasoned with Anna's Herbs.
Another easy one that tends to get forgotten. Take chicken breasts and slice in half lengthwise to make thin. Pound with a mallet to make even thinner.
Next, toss them with some bread crumbs and herbs (I used basil and oregano) and lay in a glass dish.
Cover with marinara or your choice of sauce and slices of mozzarella or provolone cheese.
Bake at 400 for 15-20 minutes (until chicken reaches 165 and is done)
No Lard - use butter instead (or bacon grease)
We can't get queso out in CA anywhere, so I've been trying to make my own. What I really want is to learn how Torchies' makes their queso, but until I figure that out, I've been trying different recipes online.
If you goggle Chicken Satay with Peanut Sauce you'll find about 100 different recipes. You'll also find a bunch of different ones on the Food Network site itself.
I'll admit that I had ambitions of making the peanut sauce from scratch, but at the store they only had 16 oz bottles of fish sauce and really, I just don't need that much. So I opted to buy premade peanut sauce. It was late, the store was crowded, and I was tired. Don't judge me. :)
Salmon with Corn and Asparagus
Not much to say about this one. Salmon gets sprinkled with salt and pepper and goes into the oven at 350 for 15-20 minutes.
Asparagus gets pan fried with some butter and Herbs from Provence.
Corn gets boiled and then buttered.
Simple yet delicious.
One Pot Pasta - ???
I took a picture of this one on my phone and can't remember exactly where it came from, but it looks easy and good. I've made a few modifications to the original, detailed below.
You throw EVERYTHING in the pot, including the pasta.
12 oz pasta - we use whole wheat - yep, Jeremy's even getting in on this one
1 can diced tomatoes
1 large onion julienned
4 cloves garlic, sliced
1 sliced zucchini
1/2 tsp red pepper flakes
2 tsp oregano
2 large sprigs fresh basil
4 cups vegetable broth
1/2 cup water (note the original calls for 4 1/2 cups veg. broth, but it comes in 32 oz box, not 36, so I wasn't about to buy another can just to use 1/2 of it)
2 tbsp EVOO
Put the pasta, onions, tomatoes, zucchini, garlic, basil in a large pot. Pour over the liquid and herbs. Drizzle the top with EVOO.
Cover and bring to a boil. Reduce to low and keep covered, cooking for about 10 more minutes. Stir every 2 minutes along the way. until almost all the liquid is gone.
Serve in a bowl!
Peanut Butter Fudge
Not sure where I got this one from, or if I ever modified it, but it's so delicious. In fact, since it only calls for 5 oz of evaporated milk, I'm going to use the rest and make a second batch of fudge... I'm thinking with Andes Mints.
Place the following in a pot and bring to a roiling boil over medium heat. Stir frequently until reaching 234 deg (softball stage). If you don't stir toward the end, it will start to burn on the bottom. Also, be sure to pull it at 234, if you get much over that the texture will be off. For this batch I went to 238 and I could taste it wasn't as creamy.
1 1/4 sticks butter
1 3/4 cup sugar
5 oz evaporated milk
Remove from the heat and mix in 7oz of Fluff
Now mix in 1 tsp vanilla (ish) and 1 1/4 cups peanut butter (I use Jiff, because it's smooth)
Pour into a square pan that's been lined with aluminum foil (or parchment paper)
The theme for this week is simplicity. So simple in fact, that I'm writing this blog on a Friday morning and I've already planned out the meals for the week.
These are tried and true, oldies but goodies.
They may be boring, but they are easy, quick, and easy. (did I mention, easy?)
Same as every Sunday but last week I stepped it up a notch with some Creamy Yogurt Avocado dip. It was delicious and I think I'll bring it back this week. For me I'd like to see a little more flavor, so I'll probably cut back on the yogurt, add an avocado, and 1/2 tbsp more seeded jalapeños.
Monday: Pan Fried Cod with Pasta
A few weeks back I bought some frozen cod from Costco, so it's time to test it out.
I'll be pan frying the cod in a skillet with some butter and salt and pepper.
I'll present the cod on a plate of angel hair spaghetti tossed with olive oil, fresh basil, and cherry tomatoes.
Tuesday: Pork Tacos with Peperoncini Peppers
A big thank you to my friend Christy for this one.
1 pork butt + 1 jar peperoncini peppers + crockpot on low for 6-8 hours = Ta Da!
I'll probably spice up the pork butt with some Joe's Stuff before cooking, just to take it up a notch.
Use corn tortillas and top with a light white Mexican cheese (cotija), cilantro, red onions, avocado, and some lime.
You can never go wrong with spaghetti.
I use ground mild italian sausage, Classico roasted garlic tomato sauce, and vegetable based rotini.
Jeremy likes to take the sauce and put it over some sautéed spinach instead of pasta, cause he's weird like that.
We also toss in some chopped and sautéed zucchini and asparagus too.
Thursday: Trader Joe's Meat & Veggies
Remember, simplicity is the theme this week. You can't get any simpler than walking into Trader Joe's, looking around for whatever pre-marinated meat tickles your fancy, then throwing it on the grill or skillet to cook.
Make a side of sautéed spinach seasoned with Anna's Herbs (Whole Foods), and ta da, you're done.
This past weekend we packed up the car and headed down to Pfeiffer Big Sur for some awesome California camping. We had such a great time. Unfortunately the weather has been so dry, that a burn ban was in effect. No worries, we improvised with a Wisperlite camp fire!
Max was such a good little camper. He "helped" set up the tent and everything!
Needless to say, camping had me all distracted and I didn't get a chance to post about the weeks meals.
But I am now, so fret not!
Sunday: Tacos & Margaritas. (30 minutes) Do we really need to repeat this one each week? Well we have it every weekend! What can I say, we love tacos in this house. A new addition this week: Creamy Avocado Yogurt Dip from Two Peas and Their Pod.
This stuff is seriously to die for. I'm surprised I was even able to get a picture before it was devoured. We loved it and ate it all in one sitting. Don't judge me!
Monday: Skillet Shrimp with green beans and water chestnuts
Because we now have a big bag of frozen shrimp from Costco, a dish similar to this is going to be a staple in our house for a while.
I love the Thai basil coconut chicken and shrimp dishes that we've made before, but I knew I had a busy week ahead and wouldn't feel like making the sauce or the rice.
Yes, I was that lazy that I didn't want to spare 15 minutes to put some rice in a pot and let it cook.
- Begin by cooking fresh green beans in a pot of boiling water until desired consistency. I started them just before the shrimp and once the shrimp was done cooking, they were ready. - Mix together 2 tsp cumin, 1/4 tsp chili powder, 1/4 tsp ground pepper, sprinkle of salt, 1/2 tsp garlic. - Toss with 1 can of drained water chestnuts and 16 shrimp peeled and deveined. - In a skillet, bring warm some butter or olive oil over medium-high heat - Saute shrimp and water chestnuts, cooking about 3-4 minutes per side. I like to let the shrimp get that nice golden color on each side. - Toss with cooked green beans and serve. This dish has a really nice thai flavor that is very forward. Even Max loved it! Tuesday: Tortilla Casserole courtesy of Melissa Crain A few weeks back I asked my friends to list for me their favorite mid week meals. This one comes from my friend Melissa. Thanks Mel!
Ingredients: cheese, 1lb ground beef, 1 yello onion, 2 cans cream of chicken soup, 1 can evaporated milk, 1 can rotel, chili powder, salt, pepper, tortillas
- Saute 1 lb ground beef in some butter until cooked, adding salt, pepper, and chili powder to taste. - In a separate pan, saute 1 small yellow onion. - To the onions, add 2 cans Cream of Chicken soup, 1 can of evaporated milk (Pet milk?), and 1 can of Rotel. - In a casserole dish, make layers of tortillas (I'm doing 1 side flour, 1 side corn), soup mix, meat, and cheese. Repeat layers until done. - Bake at 350 for 30-45 minutes.
I found this one on Foodie Crush and it looks delicious. Plus, 1 pot! How can you beat that? You can't. And you shouldn't try. What you should do, is take yourself over to Foodie Crush and check out this recipe. (cooks note: I couldn't find her exact sun-dried tomato pesto sauce at my store, but I found something close and I'm sure it will taste just as delicious) Thursday: Quiche I don't have an exact recipe for this one yet, but my plan is to combine a few that I find online such as THIS ONE from the food network. At Berkeley Bowl we found an organic whole wheat pie crust. What makes a pie crust organic? Not sure, but it makes me feel better, so I guess that's all that counts.
Our quiche will be comprised of sausage, cheese, mushrooms (on 1/2), spinach, and maybe asparagus. Lunch: BBQ Chicken
2.5 lbs of chicken breasts + 1 jar bbq sauce + 1 crockpot for 4 hrs on high = delicious and easy. Side Caesar salads and some sun chips and you've got yourself a pretty decent lunch. Bon Appetite!
Happy Labor Day weekend everyone! What makes this super exciting is that I only have to plan 4 meals instead of 5!
Last week we took a trip to Costco and decided to try a new way of shopping. We bought a bunch of pre-frozen food and meat then individually shrink wrapped it into nightly portions using our food saver. You will notice a lot of "from Costco" in the next few weeks and after the experiment is over will update you and let you know how it went! Also, a helpful hint for the week is to prep everything you can on Sunday. Last week I premade the roasted red pepper soup and chopped all the veggies; organizing them into container by date needed. The amount of time it saved during the week was invaluable. But enough of last week, it's time for this weeks meals!
9/1/14 - 9/4/14 Monday: Tacos & Margaritas. (30 minutes) Well, it's a holiday weekend, and you know what that means... Taco Monday! ground beef (organic & grass fed if possible, sometimes lamb if I'm in the mood), tomatoes, avocado, taco shells, shredded Mexican cheese, salsa (I import mine from Texas, seriously), tortilla chips, greek yogurt (tastes the same as sour cream and healthier for you), taco seasoning (we do this ever week, so we get the big container at Costco), red onion cooks note: Heat the oven to 400, then heat the taco shells for 2-3 minutes one or two at a time just before making and consuming. They taste so much better! Margaritas - 1/2 a lime (squeezed then tossed into the glass), then 2:1 ratio of tequila and orange liquor. We use Bauchant orange liquor and nice tequila (honestly, we are tequila snobs, and yes, it does matter what tequila you use when you aren't masking the taste with sweet and sour or olive juice) Tuesday: Korean Style Short Ribs (5 minutes prep, 6 hours slow cooker)
I am very excited about this recipe because I get to use my crockpot and it's super easy. Also, because we have baby back ribs (from Costco), we will be substituting those for the beef short ribs. Check out the recipe HERE. I will be serving these with a size of sauted zucchini flavored with Anna's Herbs or Herbs from Provence.
Wednesday: Fish Tacos. (20 minutes) As we were shopping at Costco last week, we came across some fresh salmon topped with herb butter. At only $10 for over a pound, we couldn't not try it. So we punted fish taco's to this week. So, you can always pretend that this meal is actually what we had last Monday which was Salmon from Costco with herbed butter and asparagus. (At $10 for the salmon + $3 for asparagus, you can't go wrong, and it's actually pretty good salmon. Word of warning, the directions have the cooking time WAY too long. Cook until you see white bubbles coming up the side of the fish, then pull it)
If however you are interested in fish tacos, here's the recipe again, with some subtle additions.
White fish (whatever is on sale, I've acutally got a frozen bag of cod and mahi mahi from Costco that I'm trying out), broiled or pan fried until flaky. corn tortillas, cilantro, tomato, red onion, cojita cheese, avocado
Seasoned Mayo (mix mayo with some lime juice and southwest ancho seasoning)
Tecate or some other Mexican beer.
Thursday: Grilled Shrimp and Saute'd Spinach
Last week we went on a Costco binge in hopes of saving us money during the week on meat. This Thrusday we are going super easy and doing shrimp from Costco, frozen and pre-peeled. Marinate in some herb butter, saute in a hot skillet or skewer and grill for 2-3 minutes per side.
For the spinach, toss about half the bag in a frying pan with some coconut oil and Anna's Herbs. Cook down about 1/2 way then toss in the rest of the bag. Cook down until wilted but not slimy.
Lunch: Leftover pasta and salads Our big Saturday night meal was chicken, herb, and cheese stuffed ravioli with spaghetti sauce and snap peas. Exciting, I know. But what is exciting was that the package of pasta (from Costco) was big enough to leave pasta for my weekly lunch - 2 days at least! We will also be having salads with olive oil, spinach (or mixed greens, arugula, whatever your desire), macadamia nuts, roasted turkey breast, and a little balsamic vinegar. I also always keep nuts at my desk for munching. Bon Appetite!
Grocery shopping is always a struggle in my house.
First, I'm a planner. I can't come home and go "what should we do for dinner tonight?" I mean, I used to, but with a kiddo, that is no longer possible. Also having a 14 month old, I only get limited time at the store before he wants to be out and running around. So I like to have to have my list ready and meals planned out for the week.
Usually this means we have to cover Sunday, Monday, Tuesday, Wednesday, Thursday, and Lunch.
That's a lot. And it's hard to get creative after a while.
So I've decided that I will start blogging about our weekly meals in hopes that you will find them useful as well (Christy, I'm looking at you!)
If you have suggestions, leave them in the comments below!
8/25/14 - 8/28/14
Sunday: Tacos & Margaritas. (30 minutes)
This one will always stay the same (unless it needs to get bumped to monday because it's a holiday weekend).
ground beef (organic & grass fed if possible, sometimes lamb if I'm in the mood), tomatoes, avocado, taco shells, shredded Mexican cheese, salsa (I import mine from Texas, seriously), tortilla chips, greek yogurt (tastes the same as sour cream and healthier for you), taco seasoning (we do this ever week, so we get the big container at Costco), red onion
cooks note: Heat the oven to 400, then heat the taco shells for 2-3 minutes one or two at a time just before making and consuming. They taste so much better!
Margaritas - 1/2 a lime (squeezed then tossed into the glass), then 2:1 ratio of tequila and orange liquor. We use Bauchant orange liquor and nice tequila (honestly, we are tequila snobs, and yes, it does matter what tequila you use when you aren't masking the taste with sweet and sour or olive juice) Monday: Fish Tacos. (20 minutes)
I know, this week is a double taco night week, but I'm told from my husband that beef hardshell tacos and fish tacos are different enough that it's okay. Also, because seafood can't sit around for too long, I like to make Monday or Tuesday fish/seafood night.
White fish (whatever is on sale), broiled or pan fried until flaky.
corn tortillas, cilantro, tomato, red onion, cojita cheese
Tecate or some other Mexican beer. Tuesday: Roasted Red Pepper Soup, Veggie Sandwiches, Roasted Cauliflower (1 hour)
I like this because I can make the soup ahead of time on Sunday and it will be good to go. Fortunately it's also a very easy recipe. This one comes courtesy of Lisa Ferrerio.
Ingredients: Chibatta bread, olive oil, dried herbs, 1/4 onion, shallot, 1 tsp garlic, 2 jars roasted red peppers, 1/3 cup chicken stock, 1/4 cup cream, 1/2 cup cream cheese.
I love making these with some chibatta bread (and how convenient with the soup). Fry up some zucchini slices, yellow squash slices, red onion, with some olive oil, salt and pepper in a skillet. Spread hummus on one side of the bread and pesto on the other. Place the bottom of the sandwich in the skillet on low heat. Top with veggies and cheese. Close the sandwich then cover the skillet with a lid for a few minutes to build up heat and get that cheese nice and melted. Once done, move to a plate to cool and fry up and egg or two if you want a delicious, and very messy, addition!
This recipe came from the Bon Appetit magazine. Simply delicious. Cook time is about 50 minutes, so you'll want to time it right.
Preheat oven to 425 deg. Cut cauliflower into florets (or thaw frozen ones). Toss in a bowl with 1 chopped medium onion, 4 thyme sprigs, 3 tbsp olive oil, and 4 peeled garlic cloves. Spread out onto rimmed baking sheet. Sprinkle with ground pepper and salt. Bake for 35-40 minutes, turning every 15 minutes. After they are soft, sprinkle with parmesan cheese and roast 10-12 minutes more. Wednesday: Tortilla soup (1 - 1 1/2 hours but less with preplanning)
Thanks to Ami for sharing this one with me. It comes from Pioneer Woman and you can find the recipe HERE.
I know the time is a lot for a mid week meal, but I'm planning to precook some stuff on Sunday so it should go quicker.
cooks note: use tortilla chips from Sunday's dinner instead of making your own. Also, since you'll be pre-making the roasted red pepper soup on Sunday, why not go ahead and pre-make this chicken too. Thursday: Beef and Broccoli. (15 minutes + marinade time)
I looked to Ami for two recipe's this week. This one comes from Rainy Day Gal and you can find the recipe HERE.
Usually my lunch is more interesting, bbq pulled pork, turkey/bacon/avo, salsa chicken, etc. But this week for some reason I decided I was in the mood for good old fashion sandwiches... basic ham and cheese, and peanut butter & jelly. I also keep a jar of nuts at my desk for munching. Jeremy will do salad's this week with turnkey breast and olive oil with ground pepper.
I promise something more exciting for lunch next week.