Greek Pot Roast

So, how many of you have an instant pot and love it?  I've been dying to get one since Christmas and we finally did last week!  Thank you Amazon prime for 2-day delivery!  We've used it about 4 or 5 times since then and just love it.  I seriously can't believe how fast it cooks things.  Like, if you cut a roast into pieces....10 minutes.  10 minutes!!!  Gone were the days of oops, forgot to turn on the oven or crockpot 6 hours ago, I guess we're having cereal for dinner....again, ha!

Anyway, I'm so happy with how this roast turned out.  Greek food and flavors are some of my most favorite to prepare and eat.  While the meat doesn't taste quite like your typical gyro meat with ground lamb, it's still very tender and well-seasoned.

You can serve the meat with some veggies over rice or potatoes but I love to serve it gyro-style. Use either some flatbreads or pitas, spread the meat down the middle and add toppings, such as tzatziki sauce, cucumbers, tomatoes, extra onions, feta cheese or kalamata olives.


Greek-Style Pot Roast (Instant Pot/Slow Cooker)
2-3 lb. boneless chuck roast
olive oil
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. marjoram
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 tsp. dried dill
1 small onion, halved and thinly sliced
5 cloves garlic, minced
1/3 cup sun-dried tomatoes
1/2-1 cup beef broth

Trim any excess fat off the roast and cut into 1-inch thick slices.  Mix seasonings together in a small bowl. Add meat to a bowl, drizzle with olive oil then add seasonings and toss to coat.

If using the Instant Pot/pressure cooker, turn on sauté mode.  Drizzle a little olive oil in the bottom and add the onions.  Sauté 4-5 minutes until tender, stirring frequently.  Add garlic another 30 seconds, careful not to burn it.  Add the meat and sun-dried tomatoes and pour in the broth.  Give it a little stir then pop the lid on.

Cook on high pressure for 30 minutes. Let rest for 10 minutes then release steam and open the lid.  Remove meat to a plate or cutting board.  Slice or shred the meat and put it in a serving dish. Strain the onions and tomatoes from the liquid and add them back to the meat.  Add additional broth back to the meat as well, taste for seasoning and adjust, if necessary.


*To cook in a slow cooker, trim fat off roast and leave it whole.  Place in slow cooker, rub with seasonings then add the onions, garlic, tomatoes and broth.  Cook on low 6-8 hours or until comes apart easily.



SOURCE: Our Best Bites

Teriyaki Chicken Burgers with Piña Colada Sauce

Two of my favorite "take out" foods I love (and prefer) to make at home are pizza and hamburgers. Pizza, obvs, because I can put whatever crazy toppings I want, not just pepperoni and cheese.  Hamburgers because, hello, PRETZEL BUNS!!  No seriously, they are the bomb.  I discovered them at Costco last year and now it's the only thing I use for my homemade burgers. Actually I think the taste of a homemade burger far surpasses that of anything you'd get at a fast food joint.  And, I'm choosy about my ground beef and like to know where it comes from.  I have been using this recipe for years and I love it.  It's great to build on.

Buuuuut, I wanted to step outside the norm with this one, do chicken and amp up the flavors a bit.  The thought of this burger had me drooling and I could not wait to make it. It was seriously delish, maybe not something for a quick weeknight dinner, but definitely something to plan for the weekend!

While these burgers are fabulous with the pretzel buns, they are not necessary, you can use any ol' bun you'd like.  And the teriyaki sauce I used was thicker like a glaze or dipping sauce.


Teriyaki Chicken Burgers with Piña Colada Sauce

for the burgers:
1 1/2 lbs. ground chicken
2 Tbsp. onion, finely diced
1/4 cup chopped cilantro
2 cloves garlic
2 tsp. jalapeño, finely diced
1/2 cup panko bread crumbs
1 egg
1 tsp. salt
1/2 tsp. fresh ground pepper
3 Tbsp. teriyaki sauce

6 pretzel buns, sliced in half
6 slices colby jack cheese
6 slices cooked bacon
6 slices fresh pineapple (core intact)
extra teriyaki sauce

for the piña colada sauce:
1/2 cup fresh pineapple chunks
2 Tbsp. cream of coconut
1/2 cup sour cream


In a bowl, gently mix the ground chicken with the rest of the burger ingredients. Make 6 patties.  Refrigerate about 30-60 minutes to help them firm up a bit, they will be very soft.

Prepare outdoor grill.  Place chicken patties as well as pineapple slices on the grill.  Grill chicken 4-7 minutes each side.  Grill pineapple 2-4 minutes each side. *NOTE: Grilling the pineapple with the core intact helps it not fall apart while cooking.  Once removed and cooled, use a pairing knife to remove the core.

Meanwhile, puree pineapple chunks, cream of coconut and sour cream together for the piña colada sauce.  Pour into bowl or squeeze bottle for serving.

Remove burgers from grill once done cooking; place a slice of cheese on each patty to melt. Turn heat down on grill and place buns, cut side down, to toast up a bit. Just keep an eye on them, it should only take a minute or two.

To assemble burgers, spread a spoonful of teriyaki sauce on each half of the bun.  Next, spread the piña colada sauce, add a patty, slice of pineapple and bacon and top with the lid. 

Enjoy every last bite!  It's worth it!

Cauliflower Dirty Rice with Andouille Sausage

After all the kitchen failures I've had, it's nice to have something work out once in a while.  I didn't even know I was going to make this, let alone blog about it.  But it was SO good, I couldn't NOT post it.

This was my first attempt at cauliflower rice (as far as I can remember, lol!) and I have to say I'm a huge fan.  I love that it's just like rice in that it'll take on the flavor of whatever you cook it with; so it's very versatile.  I also love that after eating a big bowl of it I don't feel like I just ate a brick because it's all VEG! That's a big score in my book.

We love jambalaya in our house so this was right up our alley.  The flavors are spot on, just enough spice to give it a good kick but not too much you can't taste anything else. I used Aidells Organic Cajun Style Andouille Smoked Chicken Sausage, which is nitrate free and has no added hormones. But feel free to use any kind of Cajun style sausage you can find. I served the cauliflower rice with Cajun seasoned tilapia and steamed asparagus.  It was perfect!

Cauliflower Dirty Rice with Andouille Sausage
1 head cauliflower, thick core removed and chopped into florets 
1/2 onion, diced 
olive oil 
3 cloves garlic, minced
1 red bell pepper, diced 
1 pound smoked andouille sausage, sliced 
1 tsp. salt 
1 tsp. ground black pepper 
1/4 tsp.  cayenne pepper
1/2 Tbsp. smoked paprika
1/2 tsp. dried thyme 
1 Tbsp. dried oregano 
1/2-1 cup chicken or vegetable broth 
1/2 cup fresh parsley, chopped


Place cauliflower florets in a food processor with a chopping blade and pulse until finely chopped.  If necessary, chop in batches. Prepare the rest of the veggies because cooking will go quickly.

Heat a drizzle of olive oil in a large skillet over medium high heat. Add onions and sauté until soft and translucent; 5-7 minutes. Add the garlic and peppers and sauté another 3-4 minutes, then add sausage and cook until browned.  Add the cauliflower, spices and seasonings and chicken broth and simmer until veggies are tender but not mushy; about 5 minutes. Taste and adjust seasoning as necessary.  Serve warm and garnish with fresh parsley.

SOURCE: Slightly adapted from Always Order Dessert
 

Skinny Zuppa Toscana

I know that really the "official" start of winter was only like a month ago but seriously, this winter is already dr...a....g..g....i...n...g!  It's been the coldest and snowiest we've had in Utah for a LONG time. Needless to say, I'm always looking for something to warm me up.  I walk around the house in warm fluffy socks, slippers and a jacket and always drinking some warm tea.  I'm also always looking for warm comfort food to get me through the nights.

 It's been a while since I've had Olive Garden's Zuppa Toscana. In fact I don't know if I've ever eaten it at the restaurant, my husband and I swore it off years ago.  I enjoy the soup but the original is not so calorie friendly, with all the potatoes, pork sausage and heavy cream.  I was so happy to find a recipe that is not only much more healthy but exploding with flavor.  This soup doesn't miss a beat and satisfies every warm comfort food craving I had. 

Skinny Zuppa Toscana
1 lb. Italian chicken sausage
1/2 onion, diced
3 garlic cloves, minced
1 medium head of cauliflower, chopped in to bite-sized pieces
3 small russet potatoes, peeled and small-diced
4 cups chicken stock
1 1/2 cups cashew milk
4 cups fresh kale, thinly sliced
1/4 cup fresh grated parmesan
salt and pepper, to taste
1/2 tsp. red pepper flakes

Heat a drizzle of olive oil in a frying pan over medium heat.  Remove sausage from casings and add to frying pan along with onions. Cook until sausage is no longer raw and both sausage and onions are light golden brown.  Toss in the garlic the last 60 seconds.  Remove from pan and set aside. 

Bring chicken stock to a boil in a stock pot, then add cauliflower and potatoes.  Cook until tender; about 5-8 minutes.  Using a slotted spoon, remove half of the cauliflower and potatoes and puree in a blender with a little stock.  Return to pot. 

Add turkey, onions and garlic back to the pot as well the kale, parmesan, milk and red pepper flakes.  Heat through, until the cheese is melted, making sure not to boil.  Taste for seasoning then add salt and pepper, to taste.  Serve immediately.


SOURCE: Adapted from With Salt & Wit

Perfect Pot Roast

 Nothing says Sunday dinner like pot roast! We don't eat much red meat, and roast maybe once or twice a year.  But boy do I love it!  And my girls are actually old enough that they are beginning to enjoy it as well. I hadn't had much experience with cooking roast, except in college when I threw it in a crock pot with a can of cream of mushroom soup.  Good, but I don't like using canned soups anymore.  Luckily many years ago Pioneer Woman came into my life.  If anyone knows how to cook beef it's her.  So when I first saw her recipe for pot roast I knew it would be good.  And she's right, it is perfect!!  I absolutely love it this way and don't think I'll change.

Perfect Pot Roast
1 whole chuck roast, 4-5 lbs.
2 Tbsp. olive oil
2 onions, quartered
6-8 carrots, peeled and cut into 2-inch slices then halved or quartered
salt and pepper, to taste
1 cup red wine (or extra beef broth)
2 cups beef broth
1 tsp. dried thyme
1 tsp. dried rosemary

Preheat oven to 275 degrees F.

Heat oil in a large pot or dutch oven over medium-high heat.  When hot but not smoking, add the onions, browning on each side.  Remove to a platter then do the same with the carrots.

Generously salt and pepper the roast.  Add another drizzle of olive oil to the pot, if necessary, then add the roast.  Sear on all sides, about a minute on each, until it's browned all over. Remove to a plate.  Deglaze the pan with about a cup of red wine (or red wine vinegar or beef broth), scraping bits off the bottom with a whisk.  Place roast back in the pan, arranging the onions around it.  (You can add carrots now but I usually add them the last hour.)  Add enough broth to cover the meat about half way.  Add rosemary and thyme.  Cover with lid and roast in the oven 3-4 hours, until fork tender and falling apart. This would be delicious served with mashed potatoes.  Use the juices from the roast to make gravy to go with the potatoes.

SOURCE: Pioneer Woman

Pesto Chicken Bacon Ranch Taquitos

Man oh man, when I first started making taquitos, my kids could not get enough of them!  Especially my oldest daughter.  I make the same ones every time (these Chili-Lime Taquitos) because they don't like to branch out much.  Much to my chagrin, but kids will be kids right!  So, I thought it was high time to switch it out.

Adding bacon and ranch was a no-brainer, where the kids are concerned, and hey, us adults too.  I mean really, who doesn't love THAT? These are super simple, with just a few ingredients, to throw together and they whip up real quick. I can even make them on a busy weeknight!  I prefer to use the uncooked tortillas because you don't have to cook them beforehand and they taste MUCH better!


Pesto Chicken Bacon Ranch Taquitos

4 chicken breasts

1 ranch seasoning packet

4 Tbsp. basil pesto, divided

1/4-1/2 cup chicken broth

1 cup mozzarella cheese, shredded

1/2 lb. bacon, cooked and crumbled

uncooked flour tortillas 

Place chicken, contents of the ranch seasoning packet, 2 tablespoons of the pesto and chicken broth into a crockpot. Cook on low for 4-6 hours or until chicken easily shreds.  Remove chicken to a large tray or cookie sheet and cool enough to be able to handle it.  Shred chicken and return it to the crock pot.  Add the remaining pesto, mozzarella and bacon and stir until combined. 

*Note: Don't discard juices when initially taking chicken out of the crockpot.  Once chicken is shredded and added back in, it will soak up most of the juice.  If there is a lot of excess, remove some, leaving enough remaining to keep the chicken moist. 

Preheat oven to 425 degrees F. Line a cookie sheet with a silicone baking mat.

Depending on size of tortilla, scoop a scant 1/4 cup of the chicken mixture onto the tortilla and spread it out close to one end of the tortilla.  Roll it up and place it seam side down on prepared baking sheet.  Repeat until all the filling is gone.

If you have an olive oil spritzer, spritz the tops of each of the tortillas with olive oil.  Otherwise you can use a pastry brush to brush with olive oil. Sprinkle a pinch of coarse salt over the top of each one.  Bake for about 15 minutes, or until tops are lightly golden. Serve warm with ranch dip or sour cream.

Italian Meatball Sliders

So, I don't know where it came from, but I've had this mad craving for some Italian meatballs for months!! Unfortunately lately I haven't been able to knock off many new meals from my ever-growing list.  My kids are in this picky rut and I hate it!! I also refuse to feed them mac and cheese from a box every single day so I am rotating a few boring simple meals until they start eating more variety.  I'll often make something else for me and the hubbs, that we can eat off for a few days, but that never lasts long to photograph.

So, I finally put my foot down and made these Italian meatballs the other night...and then made everyone eat them.  And to my and their surprise, they all liked them!  Whaddya know ha!  I actually had my toddler help me make these.   Her favorite part was grinding the fennel in the mortar and pestle.  The meat mixture smelled AMAZING while we were getting it together. I couldn't wait to sink my teeth in.

I decided to make these meatballs slider size, using my muffin scoop to portion them out, and serve them on whole wheat dinner rolls because we have little mouths in this house and I knew they wouldn't eat more than that.  You can definitely make them bigger or smaller and serve them on larger rolls if desired.  Anyway you make them, they'll be a new favorite. They are nice and moist with just the right amount of seasoning.


Italian Meatball Sliders
for the meatballs:
1 lb. ground beef
3/4-1 tsp. salt
2 cloves garlic, minced
1 tsp. fennel seed (if you have a mortar and pestle crush them a bit but don't pulverize them)
1 tsp. dried oregano
1 tsp. dried basil
1/3 cup fresh grated parmesan cheese
1/2 cup panko breadcrumbs
1/3 cup milk
1 egg

for the sauce:
1 recipe Easy No-Cook Pizza Sauce 

for the sliders:
shredded mozzarella
shredded parmesan
chopped fresh basil or parsley for garnish (optional)
12 whole wheat dinner rolls


Preheat oven to 400 degrees F.

In a large mixing bowl add all meatball ingredients.  Use your hands to mix everything together until ingredients are well-incorporated.

Line a cookie sheet with a silicone baking mat.  Using a muffin scoop, scoop out meat mixture and place onto cookie sheet.  Flatten slightly, if desired, so they will will not roll off your bun. Continue until all meat mixture us used up.  Makes about 12 meatballs.

Bake meatballs for 15 minutes.  In the meantime, make sauce.  Pour sauce into large skillet and heat over medium heat.  Once meatballs are cooked, remove from cookie sheet and place them in the skillet with the sauce.  Simmer, covered about 10 minutes.

To assemble sliders, cut buns in half and place under broiler for 2-3 minutes or until they just start to get golden.  Place a meatball on one half of each of the buns, a pinch of mozzarella and parmesan then put it back under the broiler until the cheese is melted.  Remove from oven garnish with fresh basil or parsley and serve warm.  Use any extra sauce left in the pan to dip the sliders.

Cherry Tomato Pasta with Spinach and Lemon Pesto

So, this is one of those pasta dishes that is so easy and takes just minutes more than the time it takes to boil the pasta to make.  There's almost no prep either, unless you make your own pesto (which can be done ahead of time anyway).  No chopping, slicing or dicing, just pretty much dumping.  Just the kind of thing I'm loving lately.  I got the idea for this dish from The Simpler, The Better, a pasta cookbook I have and love.  And because tomatoes and spinach were just about the only veggies I had left lying around.

I seriously made this dish on the fly.  I was running out of time to get dinner on the table in a timely manner and I needed something  FAST! The result is a fabulous, colorful, healthy and tasty meal, perfect for a busy weeknight. 

I used to think I didn't like cooked tomatoes very much but I've been putting these little cherry tomatoes on pizza and pasta lately and I have to say they're tasty.  They're very lightly cooked, so they still lend that fresh garden tomato flavor that I love. Of course if you have different veggies lying around, you could easily substitute them.  Asparagus, red peppers, even eggplant would be delicious.

Cherry Tomato Pasta with Spinach and Lemon Pesto
1 lb. pasta (I used penne)
olive oil
2 pints cherry or grape tomatoes
4 cups baby spinach, loosely packed
1/4 cup basil pesto (homemade or store bought)
juice of 1 lemon
fresh shaved parmesan cheese
salt and pepper

Bring a pot of water to a boil and cook pasta according to package directions.  Drain pasta, reserving about 1/2 cup of the pasta water.  Set pasta aside.

Return pot to the stove over medium-high heat and add about a tablespoon of olive oil.  Add tomatoes and cook just until they start to split; about 3 minutes.  Remove from heat.  Add pesto, lemon juice, spinach and pasta.  Toss to coat well. Add enough reserved pasta water to loosen the pesto and make a light sauce.  Check for seasoning and add salt and pepper, to taste. Allow pasta to sit a few minutes until the spinach is slightly wilted. 

Serve warm with freshly shaved cheese.

Creamy Spinach and Sun-Dried Tomato Pasta with Chicken Sausage

This was the result of my most recent "dinner on the fly," episodes in my kitchen a couple weeks ago.  While I make a menu most of the time and try to stick to it, things inevitably get in the way (i.e., kids don't eat, go out, bring home pizza, etc.).

I grabbed this spinach and feta chicken sausage on a whim one afternoon of shopping and didn't really intend to use it that same night but ended up doing so because a) it wasn't frozen and b) my husband would be excited I was finally cooking some meat!  My dinners as of late have been pretty meatless.  My kids just aren't eating much these days, so I've been really trying to SIMPLIFY when it comes to dinner.  Now, I'll admit I went out and bought a box of Ramen because I was so fed up with them not eating what I made, but it was reserved only for when I was really desperate.  But they've been eating quesadillas, potatoes, eggs and toast, you know whatever that was at least semi-nutritious, to get by for the time being.

I was really pleased with how this pasta turned out.  It was pretty much finished in the time it took to cook the pasta.  That's a score on a busy weeknight!! It also reminds me of one of my faves, Chicken Milano, but with more Mediterranean flavors rather than Italian. Here's your next dinner on the fly.


Creamy Spinach and Sun-Dried Tomato Pasta with Chicken Sausage
olive oil
1 package (about 12-16 oz) Spinach and Feta Chicken Sausage (such as Al Fresco brand)
1/4 cup sliced onion
1 clove garlic, minced
1/2 cup sun-dried tomatoes
1 cup chicken broth
1/4 cup white cooking wine (optional)
1 cup half and half or heavy cream
1/4 cup goat cheese, crumbled (can substitute feta)
8 oz. fettuccine or linguine
2 large handfuls of fresh baby spinach, chopped
fresh herbs for garnish
1/4 cup toasted pine nuts
salt and pepper, to taste


Bring a large stock pot of salted water to a boil.  Drop pasta and cook according to package directions.

Meanwhile, in a large chef's pan or other pan with high sides, heat a drizzle of olive oil over medium high heat.  Slice sausage links on the bias and cook until browned on each side.  Remove to a plate.  Add another drizzle of olive oil, reduce the heat to medium and add the onions.  Saute about 7-10 minutes, until tender and just starting to brown.  Add the garlic at the last minute.  Return sausage to pan.  Add tomatoes, broth and cooking wine and let simmer until tomatoes are tender; about 5-7minutes.  Add cream and heat through then remove from heat.

Drain pasta and add to pan with sausage and cream sauce.  Toss with spinach and goat cheese.  Allow to stand for about 5 minutes, stirring to wilt the spinach and melt the goat cheese a bit. Salt and pepper, to taste.  Top with toasted pine nuts.  Serve warm.

The Perfect Hamburger

What is summer without the perfect burger?  I've been making these burgers forever.  They are so simple but really the best homemade burger I have ever made.  My oldest daughter asks for hamburgers about once a week at least so I'm glad I have this simple recipe to throw together.  They are so quick, you'll be finished making them before the grill heats up!

I like to serve my burgers on whole wheat buns, I use this recipe and substitute whole wheat flour, with just lettuce, tomato, mayo and ketchup.  I know, pretty plain, but there are some things that just don't need to be complicated.


The Perfect Hamburger
1 lb. ground sirloin
2 Tbsp. finely chopped yellow onion (I use dehydrated since it's just a small amount)
1 clove garlic, minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
1-2 dashes Worcestershire sauce

Place everything in a mixing, bowl. Mix together with your hands until well incorporated.  Form into patties; I do about 5-6 per pound.

Preheat outdoor grill over medium-high heat.  Oil the grates of the grill.  Place the patties on the heated grill and cook 4-5 minutes.  Flip and cook another 3-4 minutes.

Serve warm with toasted buns and toppings of your choice.


SOURCE: Williams Sonoma

Portabello Ravioli with Gorgonzola, Walnut and Cream Sauce

I'm so glad I finally got this photographed! I have made this dish several times and it's usually gone beore I can even whip out the camera.  I got this recipe from my friend, Carrie.  It originally came from the book, While The Pasta Cooks.  The whole concept of the book is that you can make each pasta sauce in the same amount of time it takes to cook the pasta.  Genious!!!

I usually just make this for the hubs and I since my kids don't like much on their pasta, but that gives us an excuse to eat just the two of us, like a date. 

I don't make my own ravioli, I usually grab some from Trader Joes when I go.  You don't have to use mushroom ravioli, of course, use what you like.  Heck, you don't even have to use ravioli if you prefer another pasta, but I just love the combination of the mushrooms, gorgonzola and walnuts.  Simple yet amazing. Enjoy!


Portabello Ravioli with Gorgonzola, Walnut and Cream Sauce
10-12 oz. package portabello ravioli
1 Tbsp. olive oil
2/3 cup walnuts, roughly chopped
2 cloves garlic, minced
salt/pepper, to taste
pinch of smoked paprika (or cayenne pepper)
4 oz. Gorgonzola cheese, crumbled
1/3 cup heavy cream

Bring a large pot of water to a boil and cook ravioli (or other pasta) according to package directions.

While pasta is cooking, heat oil in a skillet and add walnuts.  Cook over medium-high heat until toasted; about 2 mintues.  Remove from heat and add crumbled cheese, heavy cream and smoked paprika.  Whisk briefly. Check for seasonings and add salt and pepper, to taste.

Drain the pasta and toss in a serving bowl with cream sauce.

Serve warm.


SOURCE: While the Pasta Cooks via my friend Carrie

Caprese Lasagna

Mmm, I was so excited to make this.  I haven't  made lasagna in FOREVER!!  This is just one of those comfort foods that you can't live without and have to make just once in a while.  I don't do a whole lot with dairy because of my hubby and kids and we just try not to eat much dairy in general.  But, I had whole milk (which I rarely buy) in the fridge needing to be used, so I made ricotta, and I had a whole 4 oz. package of fresh basil that had to be used as well and 4 little tomatoes sitting on my counter begging to be thrown in the mix. 

I made this super simple because, ya know, you just have those nights where you  need something quick and easy that doesn't taste like cardboard.  You can make both the ricotta and tomato sauce ahead of time, even a day or two before.  In fact, I just used my bottled Tomato-Basil Simmer Sauce, which I made at the end of summer.  Can't get any easier than popping off a lid and pouring it out.  And it's still homemade!

I LOVED the flavors of this lasagna.  It's light and fresh and tastes like it just came out of the garden. No heavy meat sauce needed here, you will be completely satisfied and I guarantee you'll be begging for more.

Easy Caprese Lasagna
8 no-boil lasagna noodles (I used Barilla brand)
1 cup Homemade Ricotta Cheese
10 oz. mozzarella cheese, shredded, divided (about 2 1/2 cups)
1 cup Parmesan cheese, shredded
1 egg
4 tomatoes, sliced (roma or vine-ripened)
1/4 cup chopped fresh basil, plus more for garnish
2 cups Tomato-Basil Simmer Sauce
2 oz. mozzarella chees

Preheat oven to 375 degrees F.

In a mixing bowl, combine ricotta,  2 cups of mozzarella, Parmesan cheese and egg. 

In an 8 1/2 x 11-inch baking pan ( just smaller than a cake pan) spread about 1/2 cup of the tomato sauce on the bottom.  Layer with 2 1/2 sheets of lasagna noodles, half of the ricotta mixture and about 9 slices of tomato.  Top with about another half cup of tomato sauce and a few ribbons of basil. Repeat with another layer.  Top with 2 1/2 sheets of noodles, another 1/2 cup of sauce and about 1/2 cup mozzarella.

Bake, covered with foil, until bubbly; about 50 minutes.  Let stand 15 minutes before cutting. Garnish with ribbons of fresh basil.

Cranberry-Turkey Enchiladas

I've probably said it before, but I love holiday leftovers!!!  That's one good thing about making a huge meal, you can eat off it for days!! Many times we just eat them as is, but once in a while I get a hankering to make the leftovers into something else, hence this meal. 

I was so excited to come home from my parent's house at Thanksgiving with a big bag of turkey.  Even though it was just 5 adults and my 3 girls, who don't eat much, my dad insisted on getting a 20 pound turkey!  I'm glad he did.  I had been eyeing these enchiladas even before Thanksgiving, so I was glad to whip them up a few days later.

You will love this rendition of  the traditional Chicken Enchiladas.  With the orangey-tangy-ness from cranberry sauce, a little spice from the chipotle tabasco  and, of course the turkey.  Next time you cook up a turkey, save some leftovers for these!


Cranberry-Turkey Enchiladas
2-2 1/2 cups shredded turkey or chicken
2 cups Fresh OrangeCranberry Sauce (or 1 16-oz can)
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups salsa
1 1/2 cups shredded Monterey Jack cheese (or pepper jack for more kick)
1/2 cup sour cream
3-4 green onions, chopped
1/4 cup lightly-packed chopped cilantro
1 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. freshly cracked black pepper
10-12 (6-inch) fresh corn tortillas
1-2 tsp. bottled chipotle hot sauce (tabasco)

Preheat the oven to 350 degrees F and lightly spray a 9x13 inch baking dish with cooking spray.

In a large bowl, combine the turkey, 1 cup of the cranberry sauce, the beans, sour cream, 3/4 cup cheese, 1/2 cup of the salsa, green onions, cilantro, cumin, salt, and pepper.

Wrap 6 tortillas at a time in a light kitchen towel and microwave abotu 60 seconds. Pulling one tortilla out at a time, keeping the remaining warm tortillas wrapped up, spoon about 1/4 cup filling into each tortilla, and roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.

In a medium bowl, combine the remaining cranberry sauce, 1 cup of salsa, and the hot sauce. Stir to combine and Pour over the enchiladas. Cover the dish with foild, and bake 45 minutes. Remove foil, and sprinkle with remaining 3/4 cup cheese. Continue to bake, uncovered, an additional 10 minutes, or until cheese is melted and bubbly. Sprinkle with additional cilantro and scallions, and serve.

 

 

SOURCE: Pink Parsley

Squash Soup with Carrots and Sweet Potatoes

I have finally found THE squash soup! I have been searching high and low for a squash soup that I really enjoy.  I have made several over the years that just were bland and boring and I did not care to ever make them again.  I think I love this soup so much because It's not just the typical squash and broth.  The carrots, sweet potato and apple really add to the flavor and it's just lovely.  Although pepitas are delicious and my favorite garnish, you could also garnish with a little pureed chipotle in adobo, creme fraiche, smoked cheese or even some fresh parsley or cilantro.

Squash Soup with Carrots and Sweet Potatoes

olive oil

1 onion, chopped

1 1/2 pounds hard winter squash/pumpkin, peeled and chopped (I used 2 sugar pumpkins)*

1 lb. carrots, peeled and chopped

2 large sweet potatoes, peeled and chopped

1 crisp apple, peeled and chopped

2 cloves garlic, minced

1 Tbsp. fresh ginger, grated

1 tsp. ground cumin

1 tsp. paprika

pinch of freshly grated nutmeg

pinch of ground cinnamon

salt and pepper

4 cups chicken/veggie stock

1 Tbsp. honey

1 Tbsp. lemon or orange juice

 

In a large stock pot, drizzle a good amount of olive oil (2-3 Tbsp.) and heat over medium-high heat.  Add onion, squash, carrots, and sweet potatoes.  Cook for about 5 minutes, stirring occasionally.  Add apple, garlic and ginger, as well as the cumin, paprika, nutmeg and cinnamon.  Cook for about a minute or so.  Add chicken or veggie stock, bring to a boil, then reduce heat and let simmer until very tender. 

Using an immersion blender, puree until smooth. You can also puree in batches in a blender or food processor.  Check for seasonings and add salt/pepper and honey to your liking.  Squeeze a bit of fresh lemon or orange juice in the soup right at the very end.

Serve warm and garnish as desired:
1-2 tsp. chipotle in adobo (pureed)
creme fraiche
pepitas (toasted pumpkin seeds)**
smoked cheddar or other smoked cheese
chopped cilantro or parsley


*Sometimes it is difficult to peel hard winter squash.  Alternately, you can split the squash/pumpkin in half, remove seeds and bake on cookie sheet, cut side down, until tender.  Allow to cool slightly and scrape out flesh from skin.  Add to soup near the end when ready to puree.

**To toast pumpkin seeds, make sure you have the green ones to begin with.  Add a tiny bit of olive oil to a small skillet, a handful of seeds and a pinch of salt.  Toast over medium heat, gently moving them around to prevent burning, until they start popping and turning golden.


SOURCE: Lightly adapted from Rachael Ray

Lentil and Kale Pasta

It's so good to get back to healthy!  After spending the better part of a week in Las Vegas indulging and splurging, my body started craving warm, earthy and hearty flavors and food.  This totally fit the bill.  I was pleasantly surprised how much I liked the lentils.  They are a lot more flavorful than I remember them being.  It's been a while, but like I said,  I'm trying to clean out my pantry so I really wanted to use them up. 

The kale is amazing here too, adding not only color and texture but a ton of nutrition too.  I used my own sun-dried tomatoes that I dehydrated then reconstituted but you could also use oil-packed sun-dried tomatoes from the store.

Lentil and Kale Pasta
1/2 lb. whole wheat pasta (I used shells)
1 1/2 cups cooked lentils
1/2 cup sun-dried tomatoes, reconstitued and chopped
4 cups kale, rinsed and chopped
3 cloves garlic, minced
pinch red pepper flakes
12-15 oz jar marinated artichoke hearts, drained and choped
1/2 cup crumbled feta
olive oil
juice of half a lemon (about 1-2 Tbsp.)
1/4 cup fresh basil, chopped
salt and pepper, to taste
garnish: finely grated parmesan cheese (to your liking)

Start cooking the lentils first or even ahead of time, they will take the longest; about 15-20 minutes.  Follow package directions.  Cook, drain and set aside.

In the meantime, cover sun-dried tomatoes in about 1-inch of water in a small saucepan. Bring to a boil and cook about 5 minutes. Remove from heat, drain and chop.

Bring a large pot of water to boil and cook pasta according to package directions.  Drain and rinse with cold water for about 10 seconds to cool it off a bit.  Put pasta and lentils and chopped tomatoes in a large salad bowl.

Using the same pot as you cooked the pasta in, drizzle a good amount of olive oil on the bottom. Drop the kale and sprinkle with a pinch or two of red pepper flakes.  Saute 2-3 minutes, adding the garlic in the last 20 seconds or so, to avoid burning.  Add the kale to the salad bowl.  Wait for it to cool slightly before stirring it in. 

Add chopped artichokes, feta, 1-2 tablespoons olive oil, lemon juice, basil and salt and pepper to the lentils and pasta, stirring to incorporate.  Taste for seasoning and adjust as necessary. 

Serve at room temperature, topped with finely grated parmesan cheese.

Thai Chicken Slaw

Asian slaws are one of my most favorite salads of all time!  They are hearty, don't wilt and have tons of flavor and COLOR!  With colder temps upon us things can get kind of dreary and boring.  Who wouldn't welcome a pop of color and flavor?  This is a great salad to eat throughout the colder months because cabbage is readily available and even inexpensive.  In fact, the components of this salad are all inexpensive and pack a lot of nutritional punch!

I don't usually put chicken on my Asian salads but I couldn't resist slow cooking this chicken in the crock pot with some sweet chili sauce and coconut milk!  I love those flavors in Asian dishes. The result is an amazingly moist and delicious meat to shred over your salad.

Thai Chicken Slaw
2-3 boneless, skinless chicken breasts 

For the marinade:
1/2 cup sweet chili sauce
1/4 cup rice vinegar
1/2 cup canned coconut milk (full-fat)
1 Tbsp. brown sugar
2-3 garlic cloves, pressed or finely minced
1/4 cup natural peanut butter
2 Tbsp. fresh ginger, grated
1 lime, juiced
1 Tbsp. soy sauce

Whisk marinade ingredients together in a medium-sized saucepan. If sauce seems too thick feel free to add more lime juice or vinegar.   Bring to a simmer over medium-high heat.  Reduce heat and simmer about 3-4 minutes.  

Place chicken in a crock pot and pour about 1/3 cup of the marinade over it, reserving the rest for the dressing on the salad.  Cook on high heat 4-5 hours or until shreds easily.  Remove chicken from crock pot and shred the return it to crock pot to sit in the juices.

For the salad:
1/4 red cabbage, thinly shredded
1/4 green cabbage, thinly shredded
3 green onions, sliced
1 large cucumber, peeled and chopped
1 sweet red bell pepper, sliced and chopped
1 cup frozen, thawed edamame (look for non-GMO on the packaging)
1 large carrot, peeled and diced
1/2 cup cilantro, chopped
1/4 cup fresh basil, chopped
2-3 Tbsp. fresh mint, chopped

Place all salad ingredients in a large salad bowl and toss.

To serve, top individual salad servings with shredded chicken and reserved dressing.


SOURCE: Adapted from How Sweet It Is

Fall Vegetable Curry

Here is another quick and nutritious meal you can add to your fall repertoire of dinners. It's also meatless (if that's your thing)! If you're a fan of curry, you'll definitely like this one. 

This curry is similar to this other Bean Curry on the blog in that it uses Garam Masala spice and turmeric.  However, I've kicked up the spiciness with some jalapeno and topped it with a yummy cilantro-yogurt sauce and fresh tomatoes.

Fall Vegetable Curry
1-2 Tbsp. olive or coconut oil
1 cup diced peeled sweet potato  (about 1 medium)
1 cup small cauliflower florets 
1/2 cup thinly sliced yellow onion
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained 
1 sweet bell pepper (I used red), chopped
1 small jalapeno, finely diced
3 cloves garlic, minced
1 Tbsp. fresh ginger, grated  
1 tsp. Garam Masala
1/2 tsp. turmeric
1/2 tsp. salt
1/2 cup  canned coconut milk (can sub vegetable broth as well or add to make it more saucy) 
2 medium vine-ripened tomatoes, chopped
1/4 cup chopped fresh cilantro 
1/2 cup plain yogurt

 Heat oil in a large skillet over medium-high heat. Add sweet potato and saute about 3-4 minutes.  Add onion, cauliflower and cook another 2 minutes or so.  Add chick peas, pepper, jalapeno, garlic, ginger,Garam Masala, turmeric and salt and saute about 30 seconds. Add coconut milk, cover with lid, reduce heat and simmer for about 10 minutes, or until vegetables are tender.

Meanwhile, finely chop cilantro and stir it together with the yogurt and a pinch of salt.  Alternately you can blend it together in a small food processor. 

Once vegetables are tender, remove from heat and add the fresh tomatoes.  Garnish individual portions with cilantro-yogurt sauce.  Serve warm with Thai Coconut Rice, Naan bread or cous cous. 


SOURCE: Adapted from Cooking Light

Creamy White Bean and Chicken Sausage Pasta

I'm so glad it's fall!  And can you believe it's already October?  That mean's Halloween is just around the corner, cooler weather and lots of holiday cheer for months to come.  I absolutely love this time of year.  It's my favorite.

One of my most favorite things about fall is the FOOD.  I love not only eating but also making warm, comforting food that makes my belly full and happy.  The great thing about this dish is that it delivers all that plus it's healthy too (minus the bacon). I'm not usually a leftover person, but I ate this for the next two days after I made it, it was that delicious.

Creamy White Bean and Chicken Sausage Pasta
2 cups whole wheat pasta shells
1/2 small onion, chopped
3 garlic cloves, minced
1 roasted red pepper chopped
1 can (15 oz) cannellini beans
1 Tbsp. butter
1 tablespoon flour
1 can lite coconut milk (or 1 cup full-fat coconut milk plus 1 cup water)
1/2 cup almond milk (not vanilla flavored!)
salt and pepper to taste
1/2 lb. bacon, cooked and crumbled
1/2 lb Chicken Sausage (omit dried apples), cooked and crumbled*
4 cups fresh spinach, coarsely chopped
10-12 fresh basil leaves, chopped
2 large tomatoes, chopped
1/4 cup parmesan cheese

*This dish comes together pretty quickly, but to make even more effective use of your time, make and cook the sausage ahead of time.  Keep it warm while you're making the rest of the dish.

Bring a pot of water to a boil and cook pasta according to package directions.

While pasta is cooking, heat a large skillet over medium-low heat.  Drizzle a bit of olive oil in the pan  and add onions, tossing to coat. Cook for 5-7 minutes, until softened and translucent.  Stir in the garlic the last 30 seconds or so, then toss in the red pepper, beans and chicken sausage.

When pasta is done cooking, drain and add to the skillet with the rest of the ingredients.  Keep it on low while you make the sauce.

In a small saucepan, melt butter.  Whisk in flour.  When it starts to bubble, cook for about a minute.  Whisk in both milks, then bring the mixture to a boil; stirring constantly. Let simmer about 5 minutes, until it thickens a bit.  Taste and season with salt and pepper.

Remove the bean and pasta mixture off the heat and pour in the sauce, tossing to coat.  Stir in the bacon and spinach and let sit about 5 minute.  The sauce will slightly thicken and get absorbed by the pasta and the spinach will begin to wilt. Toss in the tomatoes and fresh basil at the last minute, right before serving.  Garnish with parmesan cheese.



SOURCE: Adapted from How Sweet It Is

Split Pea Soup with Curried Brown Butter

So, just as I was hanging on to summer with my last post, I'm stepping into fall with this one!  I just love soups in the fall.  Not only are they a vehicle for an incredible amount of nutrition, they just warm you body and soul!

I know it's not technically fall yet and the weather is still reaching the mid 80's, so I take  chose the coolest day of the week last week (85 I think) to make this soup.  I was kind of holding my breath because I had no idea the kind of response I would get from my girls-it's green and kind of thick and maybe looks like something Shrek would eat (according to my kids anyway). Well, actually getting them to take the first bite was the hardest because they actually loved it! I was kind of in shock-not that it wasn't delish though, just that they ate it.

This is an absolutely delicious rendition of the simple split pea soup I ate as a child. Cooking the veggies in coconut oil really adds depth of flavor and gives it just a hint of coconut-divine!  You won't be sorry about the curried brown butter either-I mean who doesn't love brown butter? And the curry is the perfect spice for the peas.

I served the soup up with a sourdough baguette, but just about any other artisan loaf would be delicious as well.

Split Pea Soup
2 Tbsp. unsalted butter, ghee, or extra-virgin coconut oil

1/2 yellow onion, chopped
1 cup carrot, peeled and chopped

3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)

5 1/2 cups vegetable or chicken stock
1 1/2 cups green lentils or green split peas, picked over and rinsed
 1/2 cup coconut milk

Curried Brown Butter
3 Tbsp. unsalted butter

1 tablespoon curry powder


Combine the 2 tablespoons coconut oil, onion, carrot, garlic, and red pepper flakes in a large soup pot over medium heat, stirring regularly, until the onions soften, a couple minutes. Add the vegetable broth and lentils and simmer, covered, until the lentils are tender. This usually takes 20 to 30 minutes, but can take as long as 50 minutes.



In the meantime, warm the 3 tablespoons butter in a small saucepan over medium heat and let it brown. When it starts to smell nutty and fragrant, stir in the curry powder and sauté until the spices are fragrant, less than a minute.



When the lentils are finished cooking, remove from the heat, stir in the coconut milk and 1/4 teaspoon of salt, and puree with an immersion blender. You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth.

Stir in half of the curried butter, taste, and add more salt, if needed. Serve drizzled with the remaining curried butter.



SOURCE: Adapted from 101 Cookbooks, originally from Heidi Swanson's Super Natural Every Day.

Spicy Basil Chicken with Sweet Peppers and Snow Peas

I cook a lot of Asian and Thai-style dishes, partly because they don't use dairy, but mostly because they are so delicious! I have really grown to love this style of food.

As you know from my last post, I was looking for anything and everything that I could make using fresh basil. The stuff just speaks to me. I walk by it in the grocery store and I JUST CANNOT RESIST! So, when I came upon this recipe recently, I knew I would have to make it soon.

Let me tell you, this is not your mamma's chicken and rice dinner!

If you have never used fish sauce, don't be intimidated! I was for a while. And then even after I bought a bottle and opened it up I wondered if it really would taste good, because, honestly it doesn't smell that good by itself. There's something about it though when you add it in Asian dishes. It magically transforms them, deepening the flavor and giving it that salty bite. Be warned though, don't be heavy handed...a little goes a long way.

The dish is balanced out with a little sweet and spicy from the sweet chili sauce and, of course that pop from the fresh basil added in at the very end.

Spicy Basil Chicken with Sweet Peppers and Snow peas
olive oil
1/4 cup onion, finely diced
2 red bell peppers
1/2 lb snow peas, trimmed and cut in half, if desired
3 garlic cloves, minced
6 skinless, boneless chicken thighs, cut into 1-inch pieces
2 Tbsp. fish sauce
4 tsp. low-sodium soy sauce
2 Tbsp. sweet chili sauce
2 tsp. water
1 teaspoon cornstarch
1/2 cup sliced basil leaves

Thai Coconut Rice (omit cilantro for this recipe)

Heat a large nonstick skillet over medium-high heat. Drizzle olive oil and swirl to coat. Add onion and saute until soft and translucent, about 3-4 minutes, then add peppers and peas and saute another 3-4 minutes, until they are crisp-tender. Add garlic to pan during the last 30 seconds or so of cooking. Remove veggies to a plate and set aside.

Add another drizzle of olive oil to the pan and let it heat up. Add the chicken pieces and cook until chicken is no longer pink. While chicken is cooking, combine fish sauce and the next 4 ingredients in a small bowl Stir with a whisk to combine.

Return veggies to the pan with the chicken and add fish sauce mixture. Cook for 1 minute or until mixture thickens, stirring to coat chicken and veggies. Remove from heat. Stir in basil. Serve warm with Thai Coconut Rice.


SOURCE: Adapted from Cooking Light on myrecipes.com