Bacon Cheeseburger Twice Baked Sweet Potatoes

Okay Okay, I know this post sounds pretty "heavy."  It's really not as bad as you think.

 

I asked my 4 year old son what he wanted for dinner tonight and he said "Cheeseburgers!" Seeing as my husband is working tonight, my oldest son is at a friends house, and it's just the littles and I at home, I'm not about to start up the grill, make burger patties and cut up potatoes for home fries. Just not gonna happen! 

 

I have a bunch of ground turkey in my freezer and some yams (also often referred to as sweet potatoes) taking up space in my vegetable drawer.  A little of this and that and this meal came together fairly quickly. Even my picky two year old ate hers up! I'd say that's a sign of a successful dish!

INGREDIENTS

4 medium sized sweet potatoes (could also use russet potatoes here)
1/2 lb. ground turkey or lean ground beef
1/4 c. onion diced
1 T light cream cheese
1/2 c. reduced fat sharp cheddar plus additional for topping
Bacon or Turkey Bacon (optional)
 1-2 T ketchup
1 T  yellow mustard
1/4 tsp Lawry's or other seasoning salt
1 T Worchester Sauce
A Dash of Cracked Pepper
2 T chopped green onion



Start by scrubbing your potatoes and stabbing them with a fork a few times. You could either wrap them in foil and place them in the oven for an hour or place them on a microwave safe plate and cook them according to your microwave's potato settings (Don't judge! It's the middle of summer!)

Meanwhile, brown ground turkey in a pan on the stove with the diced onion. Drain any fat, return to pan and add seasoning salt, Worchester sauce and a few cracks of pepper. Set aside.

Pull potatoes from the microwave (or oven) and let cool slightly. With a potholder in hand, handle potatoes carefully slicing horizontally across the top to keep the potatoes shape in tact.  Using a spoon, carefully scoop out the insides of potatoes and place in a medium sized mixing bowl.

Preheat your oven to 400*

Mash sweet potatoes and add cream cheese, cheddar, mustard, and ketchup. Add ground turkey and give it a good mash and mix. At this point, it won't look too appetizing. Just remember the best is yet to come.

Carefully add potato mixture back into the potato shells, stuffing to the brim. Top with green onions, cheese, and a good zigzag of ketchup. Place potatoes in an oven safe baking dish and bake for 15-20 minutes until stuffing is warm and cheese on top is melted and bubbly.

Top with turkey bacon and serve warm.

Mexican Quinoa Casserole

A large bag of quinoa called my name at Costco a few weeks ago. Probably because if I put it in my cart it would make me look like I was in Costco for the healthy food, and not for the food court frozen yogurt craving I was experiencing after my last OB appointment.  Plus, bringing it home would force me to make some healthier recipes for my family. There are a ton of interesting, and even delicious looking quinoa recipes on Pinterest lately, and I wanted to give some of them a try.

Yesterday at lunch I through together some chicken wraps with leftover BBQ chicken breasts and decided to incorporate some quinoa instead of rice. I toasted the quinoa, sauteed it with some onion and garlic and then added salsa before steaming it to perfection. The result was so flavorful that it inspired me to give it a try it as a casserole for my dinner tonight. The result was this yummy Mexican inspired concoction complete with bubbly Monterey jack cheese. I'm definitely going to make this again...and next time I'll even try to feed it to my kids.

Mexican Quinoa Casserole

1 1/2 c. quinoa, rinsed and drained
2 cloves garlic
1/2 c. diced onion
1 tbsp. olive oil
1/3 c. of your favorite jarred salsa
2 c. water
2 eggs
1 c. skim milk
1 c. shredded Monterey or pepper jack cheese plus 1/2 c. more for sprinkling on top
1/2 c. crushed tortilla chips
1/4 c. diced green onions
1/4 c. roughly chopped cilantro
1 small lime
*optional toppings: sour cream, additional salsa, avocado, etc.

In a medium saute pan heat olive oil over medium/low heat. Add quinoa, garlic, and onion, lightly sauteing and taking care not to burn. Add salsa and water and bring to a boil. Cover and cook approximately 20 minutes, or until all liquid is absorbed. Cool slightly. 

Grease a 9x13 casserole dish and set aside. Preheat oven to 350 degrees.

In a small bowl beat eggs and milk, combine with cheese and stir into quinoa. Spoon into casserole dish. Cook for approximately 30 minutes or until all liquid is absorbed and casserole looks set. Top with crushed tortilla chips and cheese. Place under the broiler for a few minutes until cheese is bubbly and chips are toasted...be careful not to burn the chips!

Serve warm, topped with scallions, cilantro, a squeeze of fresh lime juice and anything else you dream up.

Enjoy!

BBQ Chicken Fettuccine Alfredo

Blogging is the last thing on my mind lately. In about 11 weeks I will be a mother of three and handling all that seems to consume all of my thoughts. The last few weeks have been full of nursery planning, pregnancy insomnia, lots of naps and oh wait...did we (mostly "the boys") really go through 4 gallons of milk already this week???Do I really need to go grocery shopping again??? Planning meals and thinking about recipes has been the least of my worries but somebody's got to do it!

This is one of those meals I've made several times and each time it's delicious and successful. Unfortunately, it never seems to make it to my blog because I either don't have time to take a picture or we've gobbled it all up before I even think about it! It's a delicious twist on Chicken Fettuccine Alfredo and a perfect dish for warm weather because it doesn't require you to turn on the oven. Try it once and you'll never want plain old Chicken Alfredo again.

PS: I've got my picky eating older son to eat noodles with Alfredo...another win in the dinnertime battle!

BBQ Chicken Fettuccine Alfredo
*Alfredo Sauce Recipe from Allrecipes.com

1 package of Fettuccine Noodles
For the Chicken:2-4 chicken breasts (depending on how much your family can eat)
1/2 c. of your favorite BBQ Sauce *We love Jack Daniels Original Recipe*
1 clove of garlic, minced
For the Alfredo:
1/4 c. butter

1 c. heavy cream

1 clove garlic, crushed

1 1/2 c. fresh grated Parmesan

Garnish:

1/4 c. chopped cilantro

Additional Parmesan Cheese

Additional BBQ Sauce for drizzling

Directions:

Slather chicken breasts with BBQ sauce and garlic. Marinate in refrigerator for approximately 1 hour.

Preheat grill and grill chicken, flipping once, until internal temperature reaches 170 degrees. Wrap in foil and set aside. Do not cut into chicken until your ready to serve in order to keep moist.

In the mean time bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.

In a medium saucepan melt butter. Add cream and simmer for approximately 5 minutes. Add garlic and cheese and whisk, heating through. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through.

Toss Alfredo Sauce with Fettuccine and transfer to a large serving platter. Cut chicken into thin strips and place on top of pasta. Garnish with cilantro, additional Parmesan cheese, and an even drizzle of barbecue sauce.

Enjoy!

Mango Chicken Chopped Salad

Last week The Hubby and I were blessed to be able to get away on a 4 day cruise to the Bahamas. It was part 10th anniversary celebration, part babymoon as we're expecting our 3rd child in July. It was wonderful to get away for awhile, but after 4 days of eating cruise food we were ready for some home-cooked detox. Today is Sunday, and in our family, tradition holds that instead of eating whatever mom cooks the boys get to enjoy a giant bowl of cereal for dinner (sometime's it's nice to have a little break from my short order cook duties.) So I figured it was the perfect time to try out this new recipe for Mango Chicken Chopped Salad. The original recipe had a few dislikes like cucumber so I made a few changes from the Coastal Living version (July 2011) and it was thoroughly enjoyed. Said my meat and potato loving husband: "You can make this twice a week." as he finished off the rest of the bowl. We both agreed that this salad is best if very lightly dressed and I'm eager to try it again next week but this time dressed with my recipe for Cilantro Lime Dressing.

Mango Chicken Chopped Salad
adapted from Coastal Living

Ingredients

for the chicken

4 chicken breasts

1/4 c tequila

blackened seasoning

1/4 c. lime juice

for the dressing:

1/4 c. mayonnaise

1/4 c. sour cream

2 tsp. lemon zest

2 tbsp. lemon juice

2 tsp. curry powder

1 tsp fresh grated ginger

1/2 tsp salt

1 tsp. sugar

1/8 tsp. cayenne pepper

for the salad:

4 c. chopped red leaf lettuce

2 mangos peeled, pitted, and chopped.

1 red bell pepper finely diced

1/2 c fresh cilantro chopped

1/4 c. chopped red onion

Place chicken in a shallow dish and sprinkle with blackened seasoning (like Zataran's brand) and salt on both sides. Drizzle with tequila and lime juice, tossing to coat. Marinate in refrigerator for at least 1/2 hour.

Grill chicken until cooked through. In the mean time you can chop the ingredients for the salad and whisk together all the ingredients for the dressing.

Let chicken cool and then chop into bite size pieces. Toss together with the mango,pepper, cilantro, lettuce, and onion. Toss with dressing, a little at a time until the desired flavor is reached. We opted for less dressing (about 4 tablespoons) because the ingredients alone are so flavorful.

Enjoy!

What to do with a leftover veggie tray?

Over the weekend we celebrated Garrison's 2nd birthday with family and friends. It was so much fun. The birthday boy got spoiled rotten and managed through the evening with minimal 2 year old tantrums! The weather was perfect and the flies were horrible! We ate lots of delicious food and enjoyed some extra special cupcakes for dessert. Of course, I over estimated the amount of food we needed and had mounds of leftover's to use up. Tonight I set my sight on making a soup from all the leftover vegetables from the veggie tray. I had several cups of fresh broccoli, cauliflower, and baby carrots.  I channeled some inspiration from a Broccoli Cheese Soup that was hiding in the back of my memory from last fall and mixed that with some pantry (and refrigerator) staples. Voila! Rich & Creamy Vegetable Soup!

Creamy Mixed Vegetable Soup

2 c. each Broccoli & Cauliflower
1 1/2 c. carrots (or baby carrots)
1/2 onion, diced
1 clove garlic
4 c. chicken broth (or 4 c. water with 4 tsp. granulated chicken bouillon)
1/2 c. fat free (or regular) half & half
1 c. milk
1 c. grated Colby Jack (or cheddar) cheese
2 T. butter
2 T. flour
1/2 tsp. salt
1/4 tsp. grated black pepper
1/2 c. grated Colby Jack (optional, for garnish)
Fresh Croutons (optional, for garnish)


Add broccoli, cauliflower, and carrots to a large pot. Add broth and salt and bring to a boil. Turn to low and simmer for 20 minutes or until vegetables are very tender. With a slotted spoon remove about 3/4 of the vegetables and place in a blender and puree with half & half. Set aside.

In a saucepan melt butter over medium heat. Add diced onion and garlic and cook about 5 minutes or until onion is soft and translucent. Stir in flour to make a roux and cook for 1-2 minutes. Add milk and cheese, stiring well to combine. Mixture will be thick.

 Mix roux into the large pot of remaining vegetables and broth. Stir in the vegetable puree. Season to taste with salt and pepper. Garnish with fresh croutons and additional cheese if desired.

Crockpot Chile Verde

There's something comforting about coming home on a Sunday afternoon to the aroma of something hearty stewing in the slow cooker. The rich aroma  reminds me of going to my grandma's house as a little girl for  Sunday afternoon supper. I would love to go back in time and spend it with my grandma in the kitchen. We went for supper nearly every Sunday, and it's a tradition I miss dearly. I've never tasted another pot roast the way grandma made it. She always pulled out the best dishes and served us a big spread like it was a special occasion, even when it wasn't.
     Occasionally I take something out of the freezer and put it in the slow cooker on Sunday morning because even though we can't always eat together, its nice for my husband to have some leftovers to take to work on Sunday nights. Last weekend I made Slow Cooker Chili Verde. It's definitely not the traditional pot roast I was raised with, but this recipe has a nice balance of flavor and can be served with rice and beans. Leftovers can be transformed into dishes like tostadas, enchiladas, burritos, or tacos.
I'm sure that someday soon my boys will grow up and start eating real meat (instead of chicken nuggets and hot dogs), and appreciate the comforting smell of a Sunday Supper. I suppose that for now I will just keep practicing and wait for that day to arrive.

Slow Cooker Chile Verde
3 lbs of pork shoulder or lean pork roast cut into large cubes.
3 T. olive oil
1/2 c. onion, chopped
3 cloves of garlic, minced
5 - 7 oz cans of salsa verde  (be sure to check that it's gluten free)
1 4 oz. can diced jalapeno pepper (or for milder taste use diced green chiles)
1 can of diced tomatoes

In a skillet heat olive oil and add onion, garlic, and cubed pork. Cook until pork is browned on the outside. Transfer mixture to a slow cooker and top with salsa verde, jalapeno peppers, diced tomatoes, and oregano.

Cover and cook on high for 3 hours and then turn to low heat setting and cook an additional 4-5 hours. Enjoy!

           

Grilled Pork Loin Chops

Chances are, if you are watching your grocery budget at all, you've bought some pork loin chops (a very lean cut with very little fat) and cooked them, only to have them come out pretty dry. A few months ago I found this recipe from Alton Brown for a Pork Chop Brine and the days of dry pork chops got left behind.

Last night I grilled up a few of these chops and shared with my neighbor Jen, whose husband  doesn't like pork chops. He loved them and I hope you will too!


2 Hour Pork Chop Brine
Alton Brown, Food Network
this is enough brine to cover about 5 chops

1 c. kosher or coarse sea salt (not iodized salt)
1 c. brown sugar
1 T. black peppercorns
1 T. dry mustard
2 c. cider vinegar
4 c. ice cubes

In a sealable container combine salt, brown sugar, peppercorns, and mustard. Heat cider vinegar in a small pan until hot (not boiling).  Pour cider vinegar into container and stir to dissolve sugar/salt. Let mixture stand for about 20 minutes and then add ice cubes and dissolve.  Add pork chops, making sure they are completely covered with brine and store in the refrigerator for 2 hours.

Remove from brine and season to your liking. I used a Stubs BBQ Dry Rub.

Preheat grill and cook until internal temperature in the thickest part of the meat reaches between 145 and 160 degrees. Don't overcook* or you'll be left with dry pork chops anyways!

 *The USDA lowered its recommended cooking temperature from 160 degrees to 145 degrees in May and added a 3 minute rest time.

My Summer Grilled Chicken

My favorite summer inspired food consists of fresh tomatoes and basil from our garden stacked with slices of Mozzarella Cheese and drizzled with olive oil and balsamic vinegar...Hungry yet? It's delicious! When I thought up this recipe I couldn't think of a better name to give it than Summer Grilled Chicken. It's fresh, simple, and gorgeous on a plate. It was so delicious that The Hubby literally licked his entire plate clean. Not very attractive, but definitely taken as a compliment!

SUMMER GRILLED CHICKEN

4 Chicken Breasts
1/3 c. Lemon Juice
4 T. Olive Oil
2 cloves of Garlic, finely diced
Sea salt and fresh ground pepper
4 slices of Mozzarella
1 large Tomato sliced or diced 
1 handful of fresh Basil leaves, rinsed and patted dry.
1/4 of a Red Onion, sliced into rings
 2-3 oz. Goat Cheese
1 c. Balsamic Vinegar
In a shallow dish or Ziploc bag combine lemon juice, olive oil, and garlic to combine. Add chicken and marinate at least 1 hour, turning over chicken half way through.

Pour Balsamic Vinegar into a small sauce pan over high heat. Whisk continuously (to avoid burning) and bring to a boil. Continue whisking until vinegar is reduced by half, it will by syrupy and coat your spoon. Congratulations! You've just created a Balsamic Reduction to top your chicken with.

Preheat Grill. Remove chicken from marinade and season with salt and pepper. Grill over medium-low heat. Place Red Onion rings onto the grill as well, removing when they are starting to soften.

When chicken is just about done (internal temp should reach165 degrees), turn grill to low and  top with sliced Mozzarella (Work quickly, you don't want to overcook your chicken). Shut the grill for a few seconds and allow Mozzarella to melt onto the chicken.

Remove chicken breast from grill and place on a serving platter. Layer tomatoes, basil, red onion and crumbled Goat Cheese over chicken. Lightly drizzle with Balsamic Reduction. Serve with a crisp green salad and Voila! Enjoy licking your plate :).

Tequila Grilled Chicken with Jalapeno Cream Sauce

Last week I was at a baby shower and I had a very delicious stuffed Jalapeno Pepper. As I planned out this week's dinners I wondered what it would be like to combine those flavors with grilled chicken. The end result was this delicious concoction of zesty grilled chicken drizzled with lime and topped with a rich creamy Jalapeno Sauce.  Serve this with Mexican rice, refried beans, or a crisp green salad. Talk about Yum!

Tequila Grilled Chicken with Jalapeno Cream Sauce

Chicken only adapted from Foodnetwork.com

Chicken:

2 T olive oil

1/8 c. finely chopped red onion

1 1/2 T ground cumin

1/4 tsp. chopped garlic

1/4 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. ground black pepper

1/8 tsp. cayenne pepper

Juice from 1/2 of a lime, or about 1 Tablespoon

2 T. finely chopped fresh cilantro leaves

1 oz. Tequila

1 lb boneless skinless chicken breasts (2 breasts sliced in half to make 4 equal portions)

Sauce:

3/4 c. milk

4 oz of cream cheese

1/2 of a seeded and diced Jalapeno Pepper

1 1/2 c. Monterey Jack cheese

a few shakes of granulated chicken bouillon (approx 1/2 tsp)

For the chicken:

Combine all ingredients except chicken and 1 tablespoon of the lime juice in a Ziploc bag to make a marinade. Add chicken and marinade for about 1 hour.

Grill Chicken on an outdoor grill over medium heat for about 5 minutes per side or until meat is no longer pink. Drizzle with 1 tablespoon of additional lime juice.

For the sauce:

Add milk to a small saucepan over low heat. When milk is warm add cream cheese. Slowly bring heat to medium low and stir to combine, making sure all lumps are gone. Add Jalapeno, Bouillon, and Monterey Jack cheese, stirring until melted and smooth.

To serve, place chicken on a platter and top with sauce. Garnish with lime wedges, cilantro, and diced red onion (optional).

 

Turkey Sliders with Cilantro Pesto

 Most people either love cilantro (like we do) or hate it. If you are a cilantro hater this recipe is not for you! This week I happened upon an extra bunch of cilantro. That, combined with the half used bunch already in my produce drawer needed to be used up quickly. Tonight I decided to make a cilantro pesto and then I mixed it into and smeared it onto some delicious mini turkey burgers.

Cilantro Pesto

2 c. packed cilantro leaves (cleaned and trimmed of long stems)

1 clove garlic

¼ c. chopped onion

¼ c. sliced almonds (optional)

¼ tsp. cayenne

½ tsp. salt

1 tbsp. white wine vinegar

1 tbsp. lime juice

1 tbsp. honey

3-4 tbsp. olive oil

In a food processor combine cilantro, garlic, onion, almonds, cayenne, and salt and pulse to combine. Add vinegar, lime juice, and honey. Run food processor and stream in olive oil until combined. Refrigerate pesto and use within 1-2 days. *extra pesto can be frozen for later use*

Turkey Sliders with Cilantro Pesto

(serves 4-6)

1 lb ground turkey

salt & pepper

¼ c. finely diced red onion (optional)

4 T. prepared cilantro pesto plus additional for topping

1 package of 12 small dinner rolls (we like Kings Hawaiian)

Monterey or Pepper Jack Cheese

mayonnaise

lettuce

slices of tomato cut in halves.

Preheat grill.

Combine ground turkey with about 4 tablespoons of prepared pesto and diced onion. Add desired amount of salt and pepper.

Divide meat into 12 equal portions and shape into small patties. Place burgers on grill and cook until done (be careful, patties this small will cook quickly!)

Assemble sliders by topping each patty with cheese and about 1 teaspoon of pesto. Smear the top bun with mayonnaise. Top with lettuce and tomato. Avocado would also be delicious on these!

Tri-Tip and Gouda Mashed Potatoes

Wow, I can't believe it's already Friday...and almost a week since my last post. I need to share the best Tri-Tip recipe. It's a dry-rub seasoning as well as a garlic, red wine vinaigrette, and garlic mixture that gets basted onto the meat while it's cooking. Literally, the best tri-tip we've ever made. Unfortunately, it's not my recipe and I didn't tweak or adapt it at all, so I'm just going to share the link. Did you know that tri-tip was made popular on the California central coast?  It is our favorite thing to barbecue. I can remember wanting to make it when we lived in  Hawaii and it was no where to be found. I wonder if it's more popular now. What I will share with you is my side recipe for Gouda Smashed Potatoes. Smoky Gouda and Garlic mixed into Creamy Smashed Red Potatoes make a delicious side to anything BBQ.

Click the link for Tri-Tip Recipe

Gouda Smashed Potatoes
8 medium red potatoes, cubed
1 1/2 tsp of crushed garlic
1/3 c. of butter
1/3 c. sour cream
1/2 c. shredded Gouda cheese
1 tsp. of granulated chicken bouillon seasoning
salt and ground pepper to taste
2 tbsp of finely chopped chives

Peel and cube potatoes and place in a pot covered with water. Bring to a boil and cook for about 10 minutes or until fork tender. Drain and add garlic, butter, sour cream, Gouda, and bouillon. Smash potatoes well with a potato masher and stir to make sure everything is well incorporated. Add chives and season with salt and pepper.

Cobb Salad on a Pizza

Tonight while in search of something new to put on a pizza I stumbled upon something wonderful. Think Cobb Salad on a Pizza. Juicy Grilled Chicken, Crumbled Bacon (I used Turkey Bacon), Diced Apples, Gorgonzola Cheese, and Sweet Onions...is your mouth watering yet?  Top it off with some fresh lettuce, ripe tomatoes, hard boiled egg, and a drizzle of Ranch Dressing. Words can't even describe! Try it out for yourself and tell me what you think!

Cobb Salad on a Pizza

1 ball of your favorite pizza dough

4 tbsp. of ranch dressing

2 c. shredded Mozzarella cheese

1 breast of grilled chicken, chopped

5 pieces of Bacon, or Turkey Bacon crumbled

1 large Fuji apple, sliced and diced

1/3-1/2 c. crumbled Gorgonzola cheese

1/2 of a sweet onion, sliced into thin rings

2 c. lettuce (Romaine, Bib, or Red Leaf would work best)

1 Tomato, diced

1 hard boiled egg

more Ranch Dressing to drizzle

Directions:

Start out with your favorite pizza dough, work dough to desired thickness and place in a prepared pan, or if you prefer, you can bake pizza on your grill like I did. Basically you lay your dough right down onto a preheated grill brushed with olive oil. Normally you would flip when the bottom is lightly browned and quickly add toppings right on the grill, but because of the number of toppings I decided to grill both sides, top, and finish off in the broiler

Spread pizza with a thin layer (about 4 tbsp.) of Ranch. Top with Mozzarella, chicken, bacon, apples, crumbled Gorgonzola, and onion. Bake at 450 degree oven for 10-12 minutes, or if dough has already been grilled place under your broiler for 2-4 minutes, or cheese is melty and edges are toasty.

Cool pizza slightly and top with lettuce, tomatoes, sliced hard boiled eggs and a drizzle of your favorite ranch dressing. Serve Immediately!

Black Bean Burgers

Sometimes, after a weekend of splurging at parties and BBQ, its nice to start Monday with something fresh. I've had this recipe for Black Bean Burgers from Gourmet sitting around and I decided to give it a try. It's comprised mostly of pantry staples and only takes about 10 minutes! Let me tell you that the hubby sounded a little bit disappointed when I told him there wouldn't be any meat in these burgers. I even promised him that if he ate the burger he could have what was left of the tri-tip in our refrigerator, which he did, but before that he also admitted that these were pretty tasty...even if they were made of beans.

Black Bean Burgers

adapted from Gourmet.com

 

2 cans of black beans, rinsed, drained, and divided

3 tbsp of mayonnaise

1/3 c of crushed Ritz crackers

2 tsp ground cumin

1 tsp dried oregano

1/4 tsp cayenne

1/8 tsp of salt

1/4 c. finely diced red onion

1/4 c. finely chopped cilantro

2 tbsp vegetable oil

4 slices of reduced fat cheddar or jack cheese

4 soft hamburger buns

Preheat Grill.

Combine in a food processor 1 can of beans, mayonnaise, cracker crumbs, cumin, oregano, cayenne, and salt until pureed. Transfer to a bowl and stir in cilantro, onion, and remaining can of beans. Mash lightly. Form mixture into 4 patties.

Brush top of patties with vegetable oil and flip oiled side onto grill, brushing the alternate side with remaining oil.  Cook about 3 minutes or until underside is crisp and lightly browned and flip, cooking an additional 3 minutes. Top with cheese and serve on buns with lettuce and tomato.

We topped ours with mayonnaise and BBQ sauce but you could also top these with salsa, sour cream, or some fresh sliced avocado.

Chicken Cordon Bleu Shells and Cheese

It's been awhile, but I finally have a new recipe to share. Chicken Cordon Bleu Shells & Cheese! We love Chicken Cordon Bleu...but this was just as savory and a lot more fun to make...and eat!  It's a scrumptious casserole full of  flavor and texture. It would also be a great meal to take to someone because it can be thrown together and kept in the refrigerator for a day or two until it can be baked off.

 Ingredients

1/2 box or 7 oz of medium sized pasta shells. (I used the whole wheat variety)

1 lb of chicken breast

1 1/2 c. of  cubed ham
1 tbsp. olive oil

salt & pepper

3 tbsp. prepared Dijon mustard

1/4 tsp parsley

1/4 tsp garlic powder

3 tbsp. butter
3 tbsp. flour
6 oz (or 6 slices) of Swiss cheese cubed
3 oz (or 3 slices) of provolone cheese cubed
2 c. of 2% milk
1/4 c. of good white wine

1 slice of french bread, approx 1 1/2 inch thick

1 tbsp butter
1/4 c. Parmesan
1/4 tsp. parsley


Directions

Cube chicken breast, season with salt, pepper, 1/4 teaspoon of parsley and garlic powder and cook in olive oil over medium heat until no longer pink. Stir in 2 tablespoons of Dijon mustard and set aside.

Prepare pasta, cooking until Al dente. Drain and set aside.
While pasta is cooking, melt butter in a medium sauce pan over medium heat. Whisk in 2 tablespoons of flour until fully incorporated (mixture will appear clumpy, but will be broken up in the next step) Cook for a few moments, stirring constantly. Slowly add 2 cups of milk, whisking until all lumps are dissolved. Cook until mixture begins to bubble and is thickened. Remove from heat* and stir in Swiss and Provolone cheeses until incorporated, reserving a handful of Swiss (or about 2 oz) for the top of the casserole. 

 *Hint, if heat is still on while cheese is added it could break down the cheese, causing sauce to become grainy.

Preheat oven to 350 degrees.

In a large mixing bowl, combine pasta, chicken, ham, and cheese sauce. Add 1/4 cup of white wine and stir in the remaining Tablespoon of Dijon mustard. Place in a greased casserole dish. Top with remaining Swiss cheese.

Tear french bread into small chunks and place in a food processor with butter, Parmesan, and parsley. Pulse until small crumbs form. Crumble over pasta mixture.

Cover dish with foil and bake for 20 minutes. Uncover and bake an additional 20 minutes or until crumb topping is golden and cheese is bubbly.

Bruchetta Beef Sandwiches

        A few nights ago I had a small (about 2 1/2 lb) chuck roast defrosted and I wanted to do something different with it. I stared into my pantry and found the over-used solution of a dry french onion soup packet. Blah. Then I found a can of italian diced tomatoes, fresh garlic, and basil. What to do?





Bruschetta Beef Sandwiches (Serves 4)
 *if using a larger roast double the recipe*

2 1/2 lb chuck or pot roast
1 c. water
1/2 c. red wine
1/2 of a dry french onion soup packet
1 can of Italian style diced tomatoes
4 cloves of garlic chopped
1 tbsp dry oregano
Ground black pepper
1/3 c. basil, roughly chopped

For the Sandwiches
4 French Rolls
butter
1 clove garlic, peeled and chopped in half.
Sliced Provolone Cheese
Shredded Parmesan
Balsamic Vinegar
1/3 c. chopped basil

Directions for Roast: Rub roast with french onion soup, oregano, and ground pepper. Place in the bottom of a slow cooker. Add diced tomatoes, water, red wine, chopped garlic, and basil. Cook on low for 8 hours. When roast is done shred with a fork and place meat back into the liquid.

To assemble sandwiches: Spread french rolls with butter and toast under broiler. Once toasted, rub garlic half liberally on the inside of toasted rolls and set aside. With a slotted spoon, remove roasted from slow cooker (making sure to get some of those yummy tomatoes and garlic pieces in the mix) and place on rolls. Top with sliced provolone and Parmesan and place under the broiler a few more minutes until cheese is melted and bubbling. Top with fresh basil and a drizzle of balsamic vinegar. Enjoy! 

Mahi Mahi Fish Tacos with Lime Sauce

A few weeks ago we picked up some groceries at Fresh & Easy and I spotted some frozen Mahi Mahi Fillets. Even better, they were less than $5 for a package that would easily feed 4. I have never really liked the taste of fish. Occasionally I will eat Ahi Tuna Steaks...but they can be pretty expensive. That being said, my poor deprived husband, who really likes fish and never gets to eat it, was pretty excited when I asked if we should try it. "Mahi Mahi doesn't taste fishy," he said. I don't know how or why we classify the taste of fish by fishiness...but he was right. It didn't taste fishy at all, it tasted wonderful!

We also liked this meal because it was easy to adapt for our children. Our oldest, and pickiest, had a cheese quesadilla and some corn. The little one (who would eat a fish taco if he could figure out how to do so without making a mess everywhere) ate chunks of fish along side some black beans and corn. Bottom line, mom didn't feel like a short order cook tonight, and everyone was happy!

Mahi Mahi Fish Tacos with Lime Sauce

adapted from Better Homes and Gardens

*note for a busy mom: Save yourself some trouble and buy carrots pre-shredded near the packaged coleslaw at your grocer. They're usually  inexpensive and easy to find.

Also, the original recipe calls for cabbage, but cabbage was pretty pricey at my grocer. I also knew most of the head wouldn't get used before it went bad, so I substituted for Romaine Lettuce. Use what's affordable!

Ingredients

1 lb. Mahi Mahi Fillets

3 limes

1/2 c. mayonnaise (light mayo works fine!)

1 tsp. chili powder

1/3 c. all-purpose flour

1/2 tsp. salt

course ground pepper

8  small (fajita size) flour tortillas

1  cup  shredded cabbage or shredded lettuce

1/4 c. cilantro, rinsed and coarsely chopped (if you hate cilantro leave it out!)

1/2 c. shredded carrots

1 jalapeno or Serrano pepper, seeded and diced

cheddar cheese (optional)

4-6 tbsp. olive oil

In a medium bowl toss together carrots, cabbage, cilantro, and diced jalapeno.

Rinse fish under cold water and pat dry with paper towels. Cut into 1 inch pieces.

Juice two limes into a small bowl. Cut remaining lime into wedges for serving and set aside. Mix mayonnaise and chili powder into lime juice. Remove about 1/3 cup of sauce and toss with fish. Set remaining sauce aside for serving.

Heat 2 tablespoons of olive oil over medium heat. In a shallow dish combine flour, salt, and a pinch of course ground pepper. Work with about a third of the fish at a time and coat in the flour mixture and then carefully add to hot oil. Cook 2-4 minutes or until fish flakes and fish is browned evenly on all sides. Drain on paper towels and add more oil as needed  to cook remaining fish.

Warm tortillas. Top with fish, cabbage mixture, cheese, and a drizzle of Lime Sauce. Serve with lime wedges.

Makes 4 servings.  

Chicken Piccata

Chicken Piccata is an easy chicken dish everyone needs to know how to make! Maybe it's just a little bit bias, but Billy and I both agree that we've never had it prepared better anywhere, than in our own kitchen. This is our favorite chicken dish. It's good with garlic smashed potatoes, it's great over pasta, but tonight after a day of traveling I decided to make a lighter Caesar Salad with  Lemon Caesar Dressing from a recipe at Epicurious. Besides, when a friend gives you a bowl full of fresh lemons...you might as well utilize them for something delicious! Thanks Edie!

Chicken Piccata

4 chicken cutlets, or 2 boneless skinless chicken breasts, butterflied and cut in half

salt and pepper

1 1/2 c. all purpose flour

5 tablespoons butter

5 tablespoons extra-virgin olive oil

1/3 c. fresh lemon juice

1-2 tablespoons fresh lemon zest

1/3 c. good white wine

1/3 c. whole milk

3 T capers, rinsed

1/4 c. grated Parmesan

Directions:

Season chicken on both sides with salt and pepper. Place flour in a shallow dish and dredge. In a large skillet over medium high heat, melt 2 tablespoons of the butter with 3 tablespoons of olive oil. When sizzling add 2 pieces of chicken and cook for about 3 minutes or until brown. Flip and continue to cook for 3 more minutes. Once the other side is browned remove to a plate. Add 2 more tablespoons each of butter and olive oil and repeat steps with remaining pieces of chicken. Deglaze pan with lemon juice, wine, and capers, scraping up any brown bits. Bring mixture to a boil and then return chicken to pan and simmer for 5 minutes. Remove chicken to serving platter and set aside. Return pan to medium heat and whisk in the remaining tablespoon of butter. Add milk and cook until sauce begins to thicken. Pour sauce over chicken and garnish with zest and grated Parmesan.

One Cheesy Porkchop

And No... I'm not talking about my husband. Though he is pretty cheesy!

I'm talking about Asiago-Crusted Pork Chops, slightly modified from Cooking Light. The best thing about this recipe is that you can make it, start to finish, in under 20 minutes. Not to mention that it is absolutely delish! If you're looking to impress,  this one definitely gets points for taste and presentation.  You can't go wrong with crusty golden brown Asiago cheese.

Asiago-Crusted Pork Chop

Yield: 4 servings
4 (4 ounce) boneless center-cut loin pork chops
1 egg white, lightly beaten
1/2 c. panko (Japanese breadcrumbs)
1/2 c. grated Asiago cheese
1/4 t. salt
1/4 t. black pepper
2 T. extra-virgin olive oil
4 lemon wedges
2 tsp chopped fresh thyme

Trim pork of any fat. Place between 2 sheets of plastic wrap and pound (using a meat mallet, rolling pin, or small heavy skillet) to about 1/4 inch thickness.

Separate egg white from the yolk and place in a shallow dish. In another shallow dish combine panko, cheese, salt, and pepper. Dip pork in egg white and then dredge in the panko mixture, pressing down to coat evenly.

Heat oil in a large nonstick skillet over medium heat. Careful place pork into the skillet and  cook 3 - 4 minutes on each side or until lightly golden (if you are using a meat thermometer to check for doneness the pork should reach an internal temperature of 160-170 degrees Fahrenheit)Remove pork to a plate or serving platter. 

Squeeze 1 lemon wedge over each pork chop and sprinkle with chopped thyme.

Serve with a green vegetable for a "springy" dish. Even if it's as dreary outside at your house today as it is at mine!

BBQ Chicken Pizza with Cilantro Lime Drizzle

    I started making pizza at home back when my husband and I were a couple of newlyweds living in the very expensive paradise of Hawaii. Ordering pizza on our Army salary was not a luxury we could often afford. Even now, 9 1/2 years later, we prefer our homemade pizza over delivery. Before our little one hit his "terrible" phasew, (which prevents me from spending much time in the kitchen) I took the time to make my own dough. At some point he will out grow this phase and I will again have the time to make delicious dough, but for now I am content with store bought. http://www.allrecipes.com/  is a great resource for recipes for pizza dough, in case you've got more time on your hands than I. This recipe is a great way to use up left over chicken, but also worth grilling up a piece or two, just so you can eat it atop a delicious pizza. 

Pizza

1 ball of pizza dough (I get mine at Winco Foods)

1 1/4 c. of your favorite BBQ Sauce (more or less depending on how much you sauce you prefer)

2 c. diced or shredded cooked chicken

1 1/2 c. shredded mozzarella cheese

1 c. shredded Gouda

1/2 c. each diced red bell pepper, green bell pepper, and red onion

1/4 c. diced green onion

Cilantro Drizzle

1/2 c. olive oil

1/2 c. lime juice
4 Tbsp. honey

1 Tbsp. diced jalapeno pepper (more if you prefer extra spice)

1/2 c. cilantro

2 cloves garlic

a pinch of salt

For the pizza:

*Tip: Remove pizza dough from your refrigerator a couple of hours before you begin so that dough is more pliable.

Preheat oven to 450 degrees. Start with a floured surface. Use the backs of your fists to press dough into an approximate 14" circle.

Transfer dough to a prepared pizza pan (If you would like you can also dust the pan with a little bit of cornmeal which will give you a crispier crust).

If you haven't already done so, dice your peppers and onions and set aside while dough rests.

Mix BBQ sauce and chicken in a small bowl and then dump it right into the middle of your crust. Use the back of a spoon to spread the mixture evenly over the surface of the dough, leaving a 1/2 inch border around the outside.

Top the chicken mixture with half of the cheese, layer with mixture of peppers and onions and then top with remaining cheese. Place pizza into preheated oven for 12-14 minutes. Cheese will be bubbly and crust will be golden. Yum!   

For the drizzle: Rinse cilantro and coarsely chop. Smash garlic and remove peel. Place jalapeno, cilantro, and garlic in a  food processor (or blender) and pulse. Add lime juice and honey and process.  Slowly stream olive oil into the mixture until it is fully incorporated. Season with salt to taste.

Drizzle cilantro mixture onto pizza and enjoy! Tonight we reserved some extra diced peppers and onions and tossed them with greens, leftover cheese, and crushed tortilla chips. The Cilantro Drizzle also makes an excellent salad dressing!