Spicy Chicken Fried Rice with Peanuts

Here's a tasty, quick, and figure friendly dinner. This Chicken Fried Rice has a tad bit of a kick to it, but it really isn't that spicy. The spice factor can be adjusted by putting more or less of the red pepper into the dish.

I found the recipe in a Cooking Light article, but it was created by guest contributor Ellie Krieger. I've heard a ton of great things about Ellie Krieger's low-cal foods, but this is the first time I've made one of her recipes. The dish turned out really delicious and I'm so glad I tried it.

The recipe calls for red peppers and would probably make the dish look twice as nice. However, we had two green peppers from the farmers market that I needed to use up, so in they went! Tasted fantastic. We'll make this again and again!


Spicy Chicken Fried Rice with Peanuts
(by Ellie Krieger)

1/4 cup less-sodium soy suace
1 Tbsp. dark brown sugar
1 tsp. dark sesame oil
3/4 tsp. crushed red pepper
2 Tbsp. canola oil
2 cup diced red bell pepper (about 2)
1 cup diced onion
1/4 cup thinly sliced green onions
2 Tbsp. minced peeled fresh ginger
2 large garlic cloves, minced
5 cups cold cooked brown rice
2 cups diced cooked chicken (about 1 lb.)
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/3 cup chopped, unsalted, dry-roasted peanuts

1. Combine the first 4 ingredients in a small bowl, stir well with a whisk.

2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, and 2 Tbsp. green onions to pan; stir-fry for 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.

Makes 5 servings (each serving is about 1 and 3/4 cups rice mixture, 1 and 1/4 teaspoons green onions, and 1 Tbsp. peanuts).

Calories/serving: 482, Fat: 14.8g (sat 2.1g), Protein: 26.3g, Carbs: 61.8g, Fiber: 6.9g, Cholesterol: 48mg, Iron: 2.8mg, Sodium: 479mg, Calcium: 59mg

Cowboy Calzones

I found this recipe in my fabulous The Pioneer Woman Cooks book, which Denny bought me back at Christmas. And is it just me, or is The Pioneer Woman taking over the world? I remember reading her blog back when no one really knew who she was, and now you can't turn on the TV without seeing her somewhere and everyone knows who she is... not to mention she's totally making lots of moolah. And man, can she cook!

I've made homemade calzones just once before trying this recipe. I'm not sure why I don't make them more often, because they're much easier than you'd think. I liked this recipe because it uses both ground beef and sausage (Denny's favorite) and lots of cheese. They're so yummy! And you can make the dough ahead of time and let it sit in the fridge for a day or two, so when it comes time for dinner, you don't have much to do. I'm pretty certain you'll like these! Very delicious!


Cowboy Calzones
(from The Pioneer Woman Cooks by Ree Drummond)

For the dough:
1 tsp. or 1/2 packet of active dry yeast
4 cups all purpose flour
1 tsp. kosher salt
1/3 cup extra virgin olive oil, plus more for drizzling

1. Pour 1 and 1/2 cups warm water in a bowl and sprinkle in yeast.

2. Combine the flour and salt in a mixing bowl. With an electric mixer on low speed, drizzle in olive oil until just incorporated.

3. In a separate bowl, gently stir the yeast/water mixture. Drizzle it into the flour/oil mixture; mix until the dough forms a ball. (You can also mix by hand until the dough comes together.)

4. Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil. Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.

For the calzone:

1/2 pound hot breakfast sausage
1 pound ground beef
1/2 diced onion
8 oz. can tomatoes and chilies (such as Rotel)
8 oz. whole milk ricotta cheese
1/2 cup grated mozzarella cheese
1/2 cup grated Monterey Jack cheese
1 egg, beaten
Salt and Pepper
Olive oil for brushing

1. Preheat oven to 450°F. In a large skillet combine the ground beef, sausage and onion. Brown over medium heat. Drain excess grease. Pour in the tomatoes and chilies. Stir to combine, and cook for 2 minutes. Remove from heat and allow to cool slightly.

2. In a bowl, combine the ricotta, mozzarella, Monterey Jack, and egg. Add a dash of salt and pepper.

3. Add the cooled meat mixture to the cheese mixture and stir gently to combine.

4. Divide the pizza dough into 8 equal-size balls. With a rolling pin on a floured surface, roll each ball into a 6-inch circle.

5. Place one-eighth of the meat/cheese mixture in the middle of each circle. Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside. Press a fork along the edge to seal closed, then transfer the calzone to a greased baking sheet. Repeat with the remaining dough and filling. Brush the calzone with olive oil.

8. Bake for 12 to 15 minutes, until golden brown. Transfer the calzone to a basket or wrap individually in foil.

Makes 8 calzones, calories too high to warrant counting.

Salisbury Steak

How come the thought of Salisbury Steak makes me think of the high school cafeteria? I guess it's probably the only time I've ever had salisbury steak... many, MANY years ago now. I wasn't even really sure what it was, or how to make it. But I saw a recipe at Mommy's Kitchen (have I stolen enough of her recipes, or what?) and I was interested.


They looked like little meatloafs, but with gravy. Since Denny really can't get enough of meatloaf (is this a guy thing? Or just a Denny thing?) I figured I should give it a try. And oh my, it's yummy! Very easy to make and really delicious. I used the recipe exactly except substituted bread crumbs for the cracker crumbs and left out the mushrooms (I've never been a mushroom fan). And we loved it with mashed potatoes. We'll make this again for sure!


Salisbury Steak
(adapted from Mommy's Kitchen)

2 pounds ground beef
1 package Lipton’s French Onion Soup Mix
1/2 cup bread crumbs
1 egg
2 packets (0.75 oz) brown gravy mix, prepared
1 cup sour cream
1 small can mushroom stems, optional

1. Make hamburger patties using ground beef, bread crumbs, egg and soup mix. Fry or grill until patties are browned on both sides.

2. While the hamburgers are cooking mix together the brown gravy and sour cream. Grease a 9 x 13 pan and lay cooked patties in the pan. Cover the patties with the sour cream and gravy mixture. Bake at 350 degrees covered for about 40 minutes, turning patties halfway through. Serve with egg noodles, rice or mashed potatoes.

Makes about 6 steaks, but don't be surprised if someone wants more than one!

Sunken Burritos

Well, if you know me at all, you know I love just about anything Mexican. So when I happened upon a recipe for burritos using some of my favorite ingredients - chicken, black beans, yellow rice, red peppers - I knew we were going to love it.

I've made these burritos twice now and they came out great both times. I think they're ranking up among one of our favorite meals. They're pretty easy to throw together, and I served up the extra yellow rice for a side. Probably the most important thing to be aware of is to not over-stuff the burritos or you'll have a mess. I'm including the original recipe below, but I cut the ingredients in half and ended up with 6 HUGE burritos. I also skipped grilling the chicken because I'm not the grillmaster of the family (that title is reserved for the hubby). Instead, I cooked the chicken in a skillet and then cut into strips. I also left out the ancho chile powder because I only had the chipotle on hand.

Tell me this doesn't look sinfully delicious!!



Sunken Burritos
(recipe from Good Things Catered)

Ingredients:
4 large chicken breasts
1 Tbsp. garlic powder
1 Tbsp. chipotle chile powder
1 Tbsp. ancho chile powder
1 Tbsp. cumin
1 tsp. salt
10 extra large flour burrito tortillas
1 Tbsp. olive oil
1 large onion, sliced into strips
1 green pepper, sliced into strips
1 red pepper, sliced into strips
1 can black beans, strained and 1/2 of liquid reserved
1 box Zataran's yellow rice
4 c. sharp cheddar cheese, shredded
1 small can red enchilada sauce

1. Light grill on high and preheat oven to 350 degrees, preparing a 9x13 pan. Cook rice according to package directions.

2. In small bowl mix together spice mixture. Pound out chicken breast to equal thickness throughout. Coat chicken with spice mixture evenly on both sides. Turn grill down to medium low and place chicken on, breast side up. Cook, turning once, until cooked through, about 15 mins. depending on the size of the chicken. Remove from grill and set aside, letting cool slightly.

3. In medium nonstick skillet over medium high heat, add oil and heat. Cook pepper and onion, salted and peppered to taste, until cooked to a tender crisp, about 10 minutes. In small saucepan add beans and reserved liquid, heat through over low heat. Slice chicken into strips 1/2 inch wide.

4. Assemble burritos: On large tortilla, add chicken, vegetables, rice, beans, top with cheese and roll, tucking in sides first. (Do NOT overload - this is a common problem). Place burrito in prepared baking dish. Repeat with remaining burritos. Spoon enchilada sauce over burritos and tops with remaining cheese. Bake, uncovered, until cheese is melted, about 15 minutes.

Makes 10 servings.

Tex-Mex Lasagna

This Tex-Mex Lasagna is delicious! It's a meatless, southwestern version of lasagna. And my meat-loving husband actually raved about it. I tried to conceal the fact that it had no meat because I knew if I told him that beforehand, he wouldn't be very excited about dinner. But he DID notice right away, and said he didn't even miss the meat. Wow, he's coming around!

This is a really quick and easy meal that's perfect for a weeknight. Use the oven-ready lasagna noodles to save a lot of time. And a can of store-bought salsa and cumin give it that southwestern flair. I used a chunky mild salsa, but you can really use any type of salsa to experiment with the flavor.



Tex-Mex Lasagna
(adapted from Cooking Light)

3/4 cup bottled salsa
1 and 1/2 tsp. ground cumin
14.5-ounce can diced tomatoes
8-ounce can tomato sauce
Cooking spray
6 pre-cooked lasagna noodles
1 cup frozen whole-kernel corn, thawed
15-ounce can black beans, rinsed and drained
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/4 cup chopped green onions

1. Preheat oven to 450°.

2. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese.

3. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

Makes 4 servings.

Malaysian Chicken Pizza

Here's another great "light" recipe that I found in Cooking Light. And oh my word, this pizza is GOOD. Like, gotta have it again next week, good.

Be warned - Malaysian Chicken Pizza doesn't really taste like you're eating pizza. My husband took his first bite and said, "This is chinese food." And I said, "well sorta... but on pizza." And that's just how it tastes. It's so amazingly good. Take my word for it.

We usually have pizza night on Sundays. I'm not even sure how it came about, but somehow it's become our little weekly tradition. But with my diet, I figured it would be rather hard to keep pizza night going. Amazingly, it's just the opposite. I've found a lot of great low-cal pizza recipes out there. So far, this is my favorite. This one has about 295 calories per slice (1/6th of the pizza). And not only that, it's really quick and simple. This is a must-try!



Malaysian Chicken Pizza
(adapted from Cooking Light)

3/4 cup rice vinegar
1/4 cup firmly packed brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons water
1 tablespoon minced peeled fresh ginger
2 tablespoons chunky peanut butter
1/2 to 3/4 teaspoon crushed red pepper
4 garlic cloves, minced
Cooking spray
1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 storebought thin pizza crust (such as Boboli)
1/4 cup chopped green onions

1. Preheat oven to 450°.

2. Combine first 8 ingredients in a bowl; stir well with a whisk.

3. Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.

4. Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)

5. Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 450° for 10 minutes, checking often to make sure your crust isn't browning too much (crusts vary so read the instructions on the packaging). Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes before serving.

Makes 6 servings.

Healthy Green Chile-Chicken Casserole

This is a really delicious, and HEALTHY casserole that the whole family will love. With chicken, tortillas, green chiles, and low-fat cream of chicken soup, it's creamy and has a lot of great flavors. I'm currently trying to lose all of that stubborn baby weight and have been trying out a lot of new low calorie dishes. But I hate the typical diet food that doesn't have any flavor. This one far exceeded my expectations and was great!

This dish makes 12 large servings, with only about 330 calories in each one. And it can be prepared ahead - just cover with cooking spray-coated tin foil and refrigerate until needed. If you go that route, you'll need to bake it covered for an hour, then uncover and bake an additional 30 minutes until bubbly. And it makes for great leftovers!


Green Chile-Chicken Casserole
(from Cooking Light magazine)

1 and 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

1. Preheat oven to 350°.

2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

BLT Pasta

I came across a great dinner recipe over at Alwayz Bakin' - this BLT Pasta. It's everything you love about a BLT sandwich, but with pasta instead of the bread. What a genius idea! We loved it!

The recipe made a ton - enough for dinner, and then heaping servings for lunch the next day for my hubby and I. It was easy to make and on the table in a jiffy. And my son even enjoyed it also. It's a really fantastic meal!


BLT Pasta
(adapted from Alwayz Bakin')

1 package (1 lb.) spiral pasta
1 package (1 lb.) bacon, cooked, drained and chopped
4 ripe plum tomatoes
3 cups sliced romaine lettuce
1/2 cup mayonnaise
2 Tbsp. cider vinegar
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper

1. Cook pasta according to package directions. Rinse, drain, and transfer to a large bowl. Add bacon, tomatoes, and lettuce.

2. Meanwhile, in a small bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper. Toss mayonnaise mixture with pasta and serve immediately.

Makes 6 servings.

Squash and Black Bean Chili

Here's a great, easy dish to make you happy that fall is here! Once the weather starts getting cooler, I always end up making a lot of chili at my house, especially fun variations on the classic. I really like cooking with butternut squash and this is a perfect use for it.

This chili is super easy to make. If your grocery store sells pre-chopped butternut squash, it will save you the time and the muscle power that goes into chopping and peeling one yourself. I had this on the table in about 30 minutes, and served it with a simple cornbread mix as a side dish. My sister-in-law gave me a great cornbread tip - spread honey on the bottom of the pan before you pour in the cornbread batter. Bake it up as directed on the package, and you have a fabulous tasting cornbread. It's super simple and delicious (thanks Kristin!).


Squash and Black Bean Chili

1 Tbsp. olive oil or canola oil
1 medium bell pepper (I used a small green and a small red pepper)
1 medium onion, chopped
1 medium stalk celery, chopped
2 garlic cloves, minced
2 Tbsp. chili powder
1/2 tsp. salt
2 cans (15 to 19 oz. each) black beans, rinsed and drained
1 and 1/2 pounds butternut squash, peeled and chopped into 1-inch chunks
14.5 oz. can fire-roasted diced tomatoes
14 oz. can vegetable broth

1. In 5-quart Dutch oven, heat oil over medium-high heat. Add pepper, onion, and celery, and cook 5 to 8 minutes or just until vegetables are tender, stirring occasionally. Stir in garlic and chili powder and cook 30 seconds or until fragrant, stirring.

2. Meanwhile, in small bowl, coarsely mash 1/2 cup beans. Stir all beans, squash, tomatoes, salt and broth into mixture in Dutch oven; cover and heat to boiling. Reduce heat to low; simmer, covered, 15 minutes or until squash is tender. Serve chili with shredded cheese, sour cream and lime wedges if desired.

Makes about 4 servings.

And here's my other favorite chili, which I've already made this fall because I love it so much. White Bean and Turkey Chili

Steak Parmesan

Let me tell you my new favorite place to find cookbooks. Thrift stores and yard sales.

I now immediately scan the book section for cookbooks anytime I'm at one of these places. Most of the time there's a lot of junk and reeeeeally old cookbooks that suggest using things like lard to cook your dinner in. But sometimes you find one or two things that are worth the fifty cent asking price. And heck, even if you only use a couple of recipes, how can you pass them up for under a dollar?

I found this recipe for Steak Parmesan in a rather old Southern Living collection of Quick and Easy Recipes. I'm all for quick and easy, so that book totally came home with me without a second thought.


We've all had chicken parm in our lives, I'm sure. It's the one thing I always find myself ordering at Italian restaurants even when I tell myself I'm going to try something new. It's just so good, I can never resist it.

But I had never, ever had steak parmesan. It looked pretty good in the picture in the cookbook (then again, when do those pictures not look good?). So I figured I'd give it a try. After all, it's quick and easy.

Fortunately, I wasn't disapointed. It was really very good and a cinch to throw together. I liked that it was something different. I made very quick mashed potatoes as a side dish and will include the recipe below. But it would also be very good with a pasta, just like at the Italian restaurants!



Steak Parmesan
(from Southern Living)

1/2 cup fine, dry breadcrumbs
1/2 cup freshly grated Parmesan cheese, divided
1 large egg, lightly beaten
1 Tbsp. water
1/8 tsp. pepper
4 cubed sirloin steaks (about 1 pound)
1/4 cup vegetable oil
1 cup pizza sauce

1. Combine breadcrumbs and 1/4 cup Parmesan cheese. Combine egg, water, and pepper. Dip steaks in egg mixture; then dredge steaks in breadcrumb mixture.

2. Brown steaks in hot oil in a large skillet over medium heat 3 minutes on each side. Arrange steaks in an 8-inch square baking dish; top with pizza sauce. Bake at 325ºF for 20 minutes or until done. Remove steaks from oven, and sprinkle with remaining 1/4 cup Parmesan cheese.

Makes 4 servings.

Quick side dish:
Cream Cheese and Chive Mashed Potatoes

7 and 3/4-oz. package instant mashed potato flakes
8-oz. package cream cheese, cubed and softened
1/4 cup chopped chives
1 tsp. salt
1/4 tsp. pepper

1. Prepare instant mashed potatoes according to package directions. Add cream cheese and remaining ingredients to the mixture, stirring until blended.

Makes 4 servings.


One Year Ago I Was Baking: Chicken Enchilada Casserole

Ranch Chicken Kebabs

Am I the only one who is confused about the spelling of "kebab"? I typed the title as kebab, but then I doubted myself. Could it be kabob? I went to the source of this recipe and saw that they spelled it kabob. So now I really am doubting myself. Fortunately, you can find out anything on the internet, so I went to Merriam-Webster, which I have bookmarked for occasions like this. Turns out, it's kebab, but it also lists a variant - kabob. Okay, so much for that! I guess either way is right.

At any rate, let's talk about this Ranch Chicken! These are the best kebabs I've ever made. Hands down. You're going to love these, especially if you're a fan of ranch dressing, and who isn't? These kebabs are soooo moist and flavorful.

You'll find yourself with dinner on the table pretty quickly and easily when you make these. Simply throw all of the ingredients together in a bag and allow to marinate for 30 minutes. Then thread them on your skewers and cook on the grill. Make an easy side dish like rice or corn on the cob, and you've got dinner!


Ranch Chicken Kebabs
(adapted from Allrecipes.com)

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes
Assorted vegetables of your choice (I used peppers and onions)

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken and vegetables in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

2. Preheat the grill for medium-high heat. Thread chicken and vegetables onto skewers and discard marinade.

3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Makes 6 servings.

Basil Grilled Chicken

Basil Grilled Chicken was this week's selection for the group My Girl, Paula. This was a very simple one that I didn't even have to buy anything from the grocery store for. I already had chicken on hand, along with butter, and I love getting to use my basil from the garden. So this was cheap and easy!

We really enjoyed this. We cut it in half and only made two chicken breasts and half the amount of the seasoned butter for dipping (and we still had some of the butter leftover). But we thought it was really delicious! We put a dollop of the seasoned butter on top of the chicken and let it melt, and it made the chicken so moist and extremely flavorful. We'll definitely be making this recipe again - especially since I need to use up the basil in my garden, which this is great for!


Basil Grilled Chicken
(from Paula Deen)

3/4 teaspoon coarsely ground black pepper
4 skinned chicken breast halves
1/4 cup freshly chopped basil leaves, plus 2 tablespoons freshly minced basil leaves
1/3 cup (5 Tbsp.) butter, melted, plus 1/2 cup (1 stick) butter, at room temperature
1 Tbsp. grated Parmesan
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh basil springs, optional

1. Prepare charcoal grill (I used a gas grill).

2. Press the coarsely ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl, combine the softened butter, minced basil, Parmesan, garlic powder, salt, and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside.

3. Grill the chicken over medium coals for 8 to 10 minutes on each side, basting frequently with the remaining melted butter mixture.

4. Serve the grilled chicken with the basil-butter mixture. Garnish with fresh basil springs, if desired.

Makes 4 servings.

Creole Meatloaves and Mashed Sweet Potatoes

This is an incredibly comforting and hearty meal. For whatever reason my hubby is a big fan of meatloaf. I think it's a guy thing because I've always just thought it was "okay." It doesn't do a whole lot for me. But since I'm such a nice wife (at least I think so), I try to make meatloaf for the hubby every now and then. I came across a Rachael Ray recipe for Creole Meatloaves with Trinity Gravy and thought it sounded like a fun twist on basic ol' meatloaf. So I gave it a shot. And we loved it!

The mashed sweet potatoes are a perfect compliment to the meal. The addition of buttermilk makes them so rich and creamy. And the Trinity Gravy tastes great poured over top of both. They're both rather easy recipes to make. I'm always a little intimidated by making gravy, but this one's a ton easier than your typical turkey gravy. And if you're not into the whole gravy thing, it would all taste fine and be even easier without it all!



Creole Meatloaves with Trinity Gravy
(from Rachael Ray)

2 pounds ground pork
2 medium onions, 1/2 of one grated, the rest finely chopped, divided
3 to 4 cloves garlic, finely chopped
1 tablespoon paprika
2 tablespoons fresh thyme, chopped
Salt and black pepper
1/4 cup grainy mustard
1 egg
1/2 cup breadcrumbs
EVOO - Extra Virgin Olive Oil, for drizzling
2 tablespoons butter
2 celery ribs, chopped
1 green bell pepper, chopped
2 tablespoons tomato paste
2 tablespoons flour
1 1/2 cups chicken stock
2 to 3 tablespoons hot sauce, depending on how much spice you like
4 to 5 scallions, sliced on bias, for garnish

1. Preheat oven to 350°F.

2. In a large mixing bowl, combine the ground pork, grated onion, garlic, paprika, thyme, salt, pepper, grainy mustard, egg and breadcrumbs. Divide the pork mixture into 4 equal portions and shape into 4 loaves, each about an inch thick. Drizzle them with EVOO, place them onto a baking sheet and bake 35 minutes.

3. While the meatloaves are cooking, melt the butter in a large skillet over medium-low heat. Add the remaining chopped onion, celery, bell pepper and cook until nice and soft.

4. Add the tomato paste and cook until golden brown and fragrant, about 30 seconds. Add the flour and cook for 2-3 minutes, until it starts to smell nutty. Whisk in the stock and hot sauce, and cook until thickened. Adjust seasonings to taste. Serve the meatloaves topped with the Trinity Gravy and garnished with the scallions.

Makes 4-6 servings.


Mashed Sweet Potatoes
(from Rachael Ray)

2 1/2 to 3 pounds sweet potatoes
1 cup buttermilk
Salt and ground black pepper

1. Wash and peel the sweet potatoes, then cut them into 1 1/2 to 2-inch chunks. Place them into a large pot and cover them with cold water (they should be covered by 4 or so inches of water so they cook evenly). Place the pot on the stove, add some salt and turn the heat on high to bring to a boil.

2. Once boiling, cook about 8 minutes, until they are tender but not falling apart. Drain thoroughly, then pop them back into the pot and place them over medium heat to dry them out a bit. Add the buttermilk, pepper and some salt to taste.

Makes 4-6 servings.

Seven-Layer Chinese Chicken Salad

Usually I'm not a big fan of making salads. In fact, I have very rarely ever made anything besides the typical tossed salad. I think it's because I know my hubby and my son won't eat just salad for dinner. But this one just called to me and I knew it would make a fantastic main dish. The chicken, the fresh ingredients like lettuce, tomato, green onions, and, of course, the crunch. The crunch! Crushed ramen noodles and peanuts. This is a really awesome salad and so flavorful. I believe I've been convinced to make more main dish salad meals.

Even my son ate the corn, the peanuts, and the lettuce. He usually turns his nose up at everything I make, so I was impressed. We'll have to work on the tomatoes, the chicken, and everything else in it, but it's progress. And the dressing was fantastic. I was a little skeptical, as it's an odd black pepper-specked color. But I was more than pleasantly surprised. It's sweet and flavorful and a perfect complement to the salad ingredients.

So give this a try, it's very family friendly and would be great for company. It makes a huge salad and we were eating it for days. We never got tired of it though - delicious!



Seven-Layer Chinese Chicken Salad
(adapted from Betty Crocker)

Salad
5 cups shredded romaine lettuce
1 package (3 oz) Oriental-flavor ramen noodle soup mix
2 cups finely chopped cooked chicken
1 can (11 oz) yellow corn, drained
1 large tomato, finely chopped
2 green onions, finely chopped (about 2 Tbsp.)
1/2 cup coarsely chopped unsalted dry-roasted peanuts
Dressing
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon grated gingerroot or 1/4 tsp. dried ginger
1/4 cup vegetable oil
3 tablespoons white vinegar

1. In the bottom of large clear glass serving bowl, arrange lettuce. Discard seasoning packet from soup mix; coarsely crush noodles. Layer noodles and remaining salad ingredients, in order listed, over lettuce.

2. In small jar with tight-fitting lid, shake dressing ingredients until well blended. Pour over salad. Serve immediately.

Grilled Sausage and Vegetable Packets

My husband is usually in charge of the grill at our house, but I'm proud to say I made this without his help. It's really easy - even for those who are a little grill challenged like myself. I guess challenged might not be the right word... I think inexperienced might be more fitting. My hubby just takes the reigns on the grill, so I never end up having to use it much.

Thankfully these Grilled Sausage and Vegetable Packets are quick and easy and perfect for summer. They're full of fresh vegetables that are super moist and tasty. And it's as simple as chopping everything up, tossing it in a delicious sauce, throwing it on some aluminum foil, and wrapping the foil up tight. It cooks on the grill for about 25 minutes and you've got dinner - it's so easy! Serve it with rice or couscous, or whatever you'd like. You can also leave out the sausage and serve the veggies as a side dish. Or, substitute the sausage for chicken or another meat. Lots of possibilities!



Grilled Sausage and Vegetable Packets
(adapted from Taste of Home)

1/2 pound sausage, any flavor (I used a chicken sausage)
3 medium zucchini, sliced
3 medium tomatoes, sliced
1 medium bell pepper, julienned
1/4 cup melted butter
1 envelope onion soup mix
1 Tbsp. brown sugar
1/4 tsp. salt
1/4 tsp. pepper

1. In a large bowl, combine all ingredients. Divide between two pieces of double-layered aluminum foil (you'll need about 12 to 14 inches). Fold foil around sausage mixture and seal tightly to prevent leaking.

2. Grill, covered, over medium heat for 25-30 minutes or until the vegetables are tender.

Makes 4 servings.

Pasta Pie

I didn't realize I had an obsession with baked pasta dishes until I just typed the name of this post. I do believe this is my third variation of pasta pie that I've posted. But each one is different enough to excite me and make me have to try it. I guess I like Italian!

This pasta pie really intrigued me because it's so different. And I LOVE its presentation. It has all of the usual characters - the pasta, the sauce, the cheese, and the ground beef. But it's baked in a springform pan so the sides can be removed and voilà - you have a gorgeous dish!

It's incredibly easy to make. But be warned, it requires getting your hands a little dirty. Your pasta has to be stood up in your pan - one piece at a time. A little time and patience is required, but it pays off in the end.


And then comes the part where you'll really get your hands dirty. Take your sauce and pour it over your pasta. Stick your (CLEAN!) fingers in and push the sauce and ground beef down into the holes of the noodles. Be sure to get the sauce into every single noodle or else you'll be able to tell after it cooks. Instead of a nice top to your pasta, you'll see empty holes. I had one or two that I accidentally missed. But I still thought it looked great.


The pie slices really well and is incredibly easy to serve. This is a very tasty dish that's easy enough for anyone to try making. So go ahead and try it, I guarantee you'll impress your guests and it's a great conversation piece!




Pasta Pie
From Noble Pig, who adapted the recipe from Martha Stewart

1 pound rigatoni
2 Tbsp. olive oil, divided
1 pound ground beef
2 garlic cloves, crushed
1/4 teaspoon freshly ground pepper
1 can (28 ounces) good quality crushed tomatoes
Butter, for pan
Salt
1 cup finely grated Parmesan cheese
8 ounces coarsely grated mozzarella

1. In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.

2. Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.

3. Add crushed tomatoes; simmer until thickened, about 20 minutes.

4. Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.

5. Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said.

6. Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.

7. Cut into wedges and serve with any remaining meat sauce you might have.

Mac and Cheese and the Bun In the Oven!

There's big news in our house! I'm expecting baby number two! The little one is due in November. Actually, Thanksgiving day, to be exact. I think that should make for a very interesting Thanksgiving! My hubby and I are very excited and our 18-month old, well, doesn't really understand yet. All in good time!

I'm going through that first trimester funk right now. I don't have much of an appetite for the things I normally like. And the smells of certain foods are real turn-offs. My poor husband has been cooking dinner practically every night. The energy to cook just doesn't really exist right now. Gosh, I can't wait for this to end!

I did make something recently that I really enjoyed, though. A low calorie Mac and Cheese that was surprisingly tasty! So tasty that I had to pull myself off the couch to tell you about it. I really can't believe it's light because it's so good and so easy.


Macaroni and Cheese
(from Southern Living)

4 cups hot cooked elbow macaroni (about 8 ozs. uncooked), cooked without salt or fat
2 cups (8 ozs.) shredded reduced-fat sharp Cheddar cheese
1 cup 1% low-fat cottage cheese
3/4 cup fat-free sour cream
1/2 cup fat-free milk
2 Tbsp. grated fresh onion
1 and 1/2 tsps. reduced-calorie margarine, melted
1/2 tsp. salt
1/4 tsp. pepper
1 large egg, lightly beaten
1/4 cup fresh or dry breadcrumbs
1 Tbsp. reduced-calorie margarine, melted
1/4 tsp. paprika

1. Preheat oven to 350 degrees F.

2. Combine first 10 ingredients; stir well. Spoon into a shallow 2-quart casserole coated with cooking spray.

3. Combine breadcrumbs, 1 Tbsp. margarine, and paprika; stir well. Sprinkle breadcrumb mixture over casserole. Cover and bake for 45 minutes. Uncover casserole, bake an additional 5 minutes or until breadcrumbs are lightly browned.

Makes 6 servings.

Phyllo Pie with Chicken (Kotopita)

A few weeks ago I opened my big International Recipes cookbook to the Greek section and started perusing. I've never made Greek food, but have enjoyed it at restaurants quite a few times, so I knew this chapter would be fun to try out. I finally settled on a Phyllo Pie with Chicken. It looked easy enough to make and the ingredients sounded delicious.

For the pie, you'll need to focus on two things - the filling and the phyllo layers. Here's everything you'll need for the filling (plus ground chicken, that didn't make it in the picture). You'll notice that in my recent attempt to save money, I've been picking up Target brand spices. So far I haven't noticed a difference. Give them a try!


The ground chicken is cooked and broken into very small pieces, then mixed with the remaining ingredients to make the following.


As for the phyllo layers, you'll find the phyllo dough in your grocer's refrigerated section. I've consistently seen Athens Fillo rated very high, so that's what I go with.


The only tricky part with this recipe is working with the phyllo dough. I've done it before with no problems, but this time I forgot one crucial thing. It's really essential to keep your phyllo layers covered in order to prevent them from drying out. Use plastic wrap or a towel - whichever is handy. Pull out one layer at a time, and then immediately re-cover. The little suckers dry out so easily. And of course, I got lazy and forgot that this time. So by the time I got to my last, top layers of the pie, they were cracking and breaking. They still tasted great, but just weren't quite as pretty. At least I won't make that mistake again!


This dish is so tasty and was a big hit. The flavors were great - I looove feta cheese. It's one of the few things I missed eating while I was pregnant. I will definitely make this again. Serve it with a Greek salad and you've got yourself a complete meal. Now I can't wait to try out the rest of the recipes in this chapter!



Phyllo Pie with Chicken (Kotopita)
(from Cook's Illustrated's The Best International Recipe)

Filling
1 Tbsp. olive oil
2 lbs. ground chicken
8 oz. feta cheese, crumbled into fine pieces (about 2 cups)
3 large eggs, lightly beaten
1 bunch scallions, sliced thin
1/2 cup pitted kalamata olives, chopped (I omitted these - not a fan of olives!)
1/3 cup fresh mint leaves
3 Tbsp. juice from 1 lemon
2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsp.)
1 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper

Phyllo Layers
3/4 cup olive oil
1/2 lb. (14 by 9-inch) phyllo, thawed
1 ounce Parmesan cheese, grated (about 1/2 cup)

1. For the filling: Heat the oil in a large skillet over medium heat until shimmering. Add the chicken and cook, breaking the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a strainer and let drain, about 5 minutes. Break apart any large clumps of meat with your fingers.

2. Meanwhile, mix the feta, eggs, scallions, olives, mint, lemon juice, garlic, salt, pepper, and cayenne together in a large bowl. Stir in the drained chicken until uniform. (The filling can be refrigerated in an airtight container for up to 24 hours.)

3. For the phyllo layers: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Brush a 13 by 9-inch baking dish liberally with oil. Lay one phyllo sheet in the bottom of the prepared dish and brush thoroughly with oil. Repeat with 7 more phyllo sheets, brushing each with oil. Spread half of the chicken mixture evenly into the dish. Cover with 4 more phyllo sheets, brushing each with oil.

4. Spread the remaining chicken mixture evenly into the dish. Cover with 7 more phyllo sheets, brushing each with oil and sprinkling with about 1 Tbsp. of Parmesan. Lay the final sheet of phyllo over the top and brush with oil (do not sprinkle the final layer with Parmesan).

5. Working from the center outward, use the palms of your hands to compress the layers and press out any air pockets. Using a sharp knife, lightly score the pie into serving squares but do not cut through more than the top 3 sheets of phyllo. Bake until the phyllo is golden and crisp, 30 to 35 minutes. Cool on a wire rack for at least 10 minutes or up to 2 hours before serving. (The pie can be wrapped tightly in plastic wrap and refrigerated for up to 4 days. Leftovers are best at room temperature or reheated in a 350-degree oven until crisp and heated through, about 25 minutes).

Makes about 6 to 8 servings.

Spaghetti Pie with a boost!

Quite a while back I posted my go-to Spaghetti Pie recipe that I've been making for a while. And then I came across a new recipe that made my old one look a little bland and boring. This one is packed with veggies, meat, and yummy spices and it's oh-so-good! My husband is a big fan of anything pasta. And when it has beef in it, it's even better. I'm pretty sure he'll be requesting that I make this often. I guess I'll still occasionally make the old one when I'm in the mood for something quick and easy, but this one is a lot more fun!

You start with your ground beef - about 3/4 of a pound. Brown it up, drain off the fat, then throw in chopped onion, green pepper and garlic. Saute those for about 5 minutes, or until they begin to get soft.


In goes your tomato sauce and Italian seasoning. It simmers for about 20 minutes to let all of those great flavors blend.


Meanwhile, begin assembling your pie. You'll need about 8 ounces of cooked spaghetti mixed with butter, Parmesan and eggs. Use the largest pie pan you have - I could barely fit everything into my pan, and had a little leftover sauce. If you don't have a large pie pan, use a little less spaghetti to leave room for everything else. In the pan, press the spaghetti mixture along the bottom of the pan and up the sides. Top it with a layer of ricotta and mozzarella cheeses. This makes it so nice and cheesy!


Spread your meat sauce over the cheeses. You could even just make the meat sauce and serve it over your favorite pasta. It's really tasty!


Then top it with a whole cup of Parmesan cheese. Bake in 375° degree F oven for about 20 minutes.


The cheese melts so nicely and it's a wonderfully tasty meal. It's great with some crusty garlic bread on the side. Thanks to Reeni at Cinnamon, Spice and Everything Nice for the recipe!




Spaghetti Pie
(from Cinnamon, Spice and Everything Nice)

8 ounces spaghetti
¾ pound ground beef
1 Tbsp. olive oil
Small onion, diced
½ green pepper, diced
3 cloves garlic, minced
2 cups tomato sauce or diced tomatoes
1 tablespoon Italian Seasoning
2 Tbsp. butter
1 and 1/3 cup shredded Parmesan cheese, divided
2 eggs, well beaten
1 cup mozzarella cheese
1 and ½ cup ricotta cheese

1. Cook spaghetti to al dente according to package directions. In a heavy bottomed saucepan over medium heat cook ground beef. Drain off the grease.

2. Push the meat to the sides of the pan leaving space in the center. Add the oil, onion, green pepper, and garlic. Cook for about five minutes then add in tomato sauce and Italian seasoning. Let simmer for about 20 minutes.

3. In a large bowl mix spaghetti with butter, 1/3 cup Parmesan, and eggs. Put the spaghetti mixture in a greased pie dish. Push the spaghetti up the sides of the pan and evenly over the bottom ‘forming’ the crust. Spread ricotta over spaghetti crust and then sprinkle on the mozzarella. Top with meat mixture and the remaining cup of Parmesan. Bake in 375° oven for 20 minutes.

Baked Chicken and Rice with Black Beans

Every once in a while, a meal comes along that really surprises you. Those types of meals are not typically casseroles, but today ladies and gentlemen, prepare to be surprised.

Baked Chicken and Rice with Black Beans is a fantastically easy and simple main dish. The ingredients are all easy to find and you get four of your food groups all in the same dish. You've got your rice, your meat/beans, cheese, and veggies.

But let's not make any mistakes here - this doesn't count as healthy food. Perhaps it would if we weren't using 2 whole cups of Monterey Jack cheese. I suppose you could cut back on the cheese, but I didn't go that route. I wanted all that flavor.

You begin by chopping up your green peppers, carrots and onions. Sauté them in oil for about 10 minutes.


Cook your yellow rice according to the package directions.


Mix all of the ingredients, pour into a casserole dish and top with cheese. Bake, covered, at 350 degrees F for 30 minutes. Uncover and cook for another 10 minutes to allow the cheese to melt. This is key - you want that gooey, melted goodness.


My husband took one bite and remarked, "Oh WOW." Let me just clarify that my husband is a fan of my cooking... but it's very rare that I get such an enthusiastic response to things. It was incredibly good. I'll be making this A LOT. Not only is it wonderfully good, but it's really easy too. I love that.



Baked Chicken and Rice with Black Beans
(from Southern Living)

10-oz. package yellow rice mix
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped carrot
1 Tbsp. olive oil
2 cups cubed cooked chicken
15-oz. can black beans, rinsed and drained
10-oz. can diced tomatoes and green chiles, undrained
2 cups (8 oz.) grated Monterey Jack cheese

1. Preheat oven to 350 degrees F. Prepare rice according to package directions.

2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.

3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, and 1 and 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-quart or 13x9-inch baking dish; sprinkle with remaining 1/2 cup cheese.

4. Bake, covered, at 350 degrees F for 30 minutes; uncover and bake 10 minutes or until cheese is melted.

Makes 6 to 8 servings.