Haute Plates

Menu Plan Monday - January 31st

2011-01-30T22:06:00.000-08:00

I took last week off of menu planning and regular running. I returned home late Sunday night from Chicago and was exhausted. It was an awesome weekend with my sister. But I am not used to partying late, playing non-stop, the cold weather and traveling! I think it took until Wednesday for me to feel like I was back to myself. Tuesday night I put the kids to bed and promply put myself to bed! That is SO not like me. I am usually a night owl.

A week off of menu planning and exercising, however, led to a week of eating (and feeling) like cr*p! Lots of take-out, caffeine, processed and high calorie foods. When I normally run 10-15 miles a week - last week I only ran only 5. Ick. So not good for our health. And so not good for MY psyche. Instead of beating myself up about it though, I'm just gonna re-focus this week and get back on track. Back to healthy, organic, locally grown ingredients in our meals. Back to at least 10 miles ran a week.

Some of the things that came in our CSA box this week that I'm incorporating into our menus: broccolette, carrots, zucchini, napa cabbage, cauliflower, green apples, kale,

Monday: Chimichurri salmon with green apple yogurt coleslaw and jasmine rice
Tuesday: Cauliflower and turkey sausage over whole wheat penne with mixed baby greens
Wednesday: Chicken ceasar salad with carrot-zucchini-raisin bread
Thursday: Slow cooker beer braised beef, baked potatoes and balsamic broccolette
Friday: Spanish rice and chipotle black bean burritos

AM Smoothie: "The Green Machine" - aka spinach, avocado & green apple
New Breakfast recipe: Poached eggs over mushroom, asparagus & kale "hash"

Super Bowl Party recipes: Buffalo Chicken Wing Dip and S'mores Brownies

2011 Running Goal: 10miles/week (40/520)
Actual miles completed: (39/520)

Green Apple Yogurt Coleslaw

2011-01-21T00:21:00.000-08:00

serves ~8

1 medium head green cabbage (I'm using napa - since that's what came in our CSA box)
2 Granny Smith apples, unpeeled and grated (I use my Cuisinart to grate the apples)
1 red bell pepper, seeded and thinly sliced
3 green onions, thinly sliced
1/2 cup shredded carrot
1/2 cup plain non-fat yogurt (Trader Joe's Greek is my favorite!)
1 Tbsp cider vinegar
2 tsp sugar
1 Tbsp lemon juice
1 Tbsp Dijon mustard
1 teaspoon celery seeds
kosher salt & pepper to taste

In a small bowl, whisk together yogurt, vinegar, sugar, mustard, lemon juice.
In a large bowl, combine cabbage, apples, bell pepper, green onions and carrot.
Pour dressing over vegetables and toss to combine.
Season with salt and pepper.
Refridgerate at least 20 minutes.
Toss again, top with celery seeds and ENJOY!

Zucchini Carrot Raisin Bread

2011-01-18T22:10:00.000-08:00

Ingredients
1 cup all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
3 eggs
1/2 cup unsweetened applesauce
1 1/2 cups brown sugar
1 cup grated unpeeled zucchini
1 cup grated carrot
2 teaspoons vanilla extract
1/2 cup raisins
1/2 cup chopped pecans

Directions
Preheat oven to 325 degrees F.
Grease a 9x5 inch loaf pan with non-stick spray.
(or I like to use a 4 mini-loaf pan too!)
Sift together flours, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl.
Beat eggs with a mixer until light and frothy.
Stir in applesauce, brown sugar, zucchini, carrots, and vanilla until well combined.
Mix in the raisins and pecans.
Add the flour mixture, stirring just until blended.
Pour the batter into the prepared pan(s).
Bake until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.
Cool bread in pans for 10 minutes, then remove, and cool completely on a wire rack.
ENJOY!

Menu Plan Monday - January 17th

2011-01-17T10:33:00.000-08:00

Another week of reaching my running goal! Getting back in the routine of regular exercise and eating right FEELS so good. (I've lost all my "holiday" weight gain, YAY!) This weekend, I'm off to Chicago for my sister's birthday. She's going to be 29 and is having a "Roaring 20's" party. Can't wait!

Monday: Flank steak with warm tomato relish, roasted cauliflower and mixed baby greens
Tuesday: White chicken chili with green chile cornbread
Wednesday: Tomato, pancetta & basil pizza with mixed baby greens (using TJ's whole wheat crust)
Thursday: Grilled shrimp with ginger rice and peas (in this month's Everyday Food)
Friday: Windy City bound!!

AM Smoothie: Pomegranate Orange Banana
New Breakfast Recipe: Breakfast Cookies

2011 Running Goal: 10miles/week (29.5/520)
Check out Move It 2011! The blog where over 100 people have committed to "move" at least 500 miles in 2011. You can do it too!

Pomegranate Orange Banana Smoothie

2011-01-15T12:32:00.000-08:00

Peach Berry Spinach Smoothie

Serves 2

1 orange, peel and pith removed

1 cup frozen mixed berries (I use Trader Joe's blend)

1 ripe banana

1/2 cup pomegranate juice

1/2 cup vanilla almond milk

1 Tbsp flax seed oil

1 Tbsp Very Green (green super food powder from Trader Joe's)

Add all ingredients to a blender and pulse to desired consistency.

ENJOY!

Green Machine Smoothie

2011-01-14T16:01:00.000-08:00

Okay - so of all the smoothies I have tried so far, this one has been my least favorite. BUT - it's not bad. I just favor the berry flavors of the other ones more. Matt loved this one. And I will admit, it was a good change in texture and flavor. I felt very healthy drinking it...and full for quite some time!

Green Machine Smoothie

serves 2

1 cup green kale leaves, ribs discarded

1 granny smith apple, peeled and cored

1 zucchini

1/2 of a peach

1/2 avocado

3/4 cup white grape juice

1/2 cup vanilla almond milk

1 Tbsp Very Green powder

1 Tbsp flax oil

Puree all ingredients in a blender until desired consistency.

ENJOY!

Roasted Butternut Squash Soup

2011-01-13T16:24:00.000-08:00

My girlfriend, Courtney, made this soup for a Glass Slipper Guild meeting. I have had many a bowl of butternut squash soup, so while I knew I would like it, I had no idea I would LOVE it. Not sure what it is about this recipe that makes it stand above all the others I've tried, but it's very good! (I'm thinking maybe it's the honey and fresh ginger...)

Roasted Butternut Squash Soup

1 medium butternut squash, about 1 1/2 lbs - seeded and quartered
butter, kosher salt & white pepper (for roasting)
2 cups vegetable broth
2 Tbsp honey
1/2 tsp grated fresh ginger
1/4 cup heavy cream
1/4 tsp nutmeg (fresh grated if you have it!)
more kosher salt & white pepper to taste

Preheat the oven to 400 degrees.
Place the quartered squash on a half sheet pan and brush with a little butter.
Season with kosher salt and white pepper and roast until the flesh is soft and tender.
About 30 minutes.

Scoop the flesh from the skin into a large pot.
Add the broth, honey and ginger.
Bring to a simmer over medium heat. About 7-8 minutes.
Remove from heat and allow to cool for 5-10 minutes.
Pour mixture into a food processor and puree until smooth.
Return mixture to pot and stir in the heavy cream.
Bring back to a low simmer and add nutmeg, salt & pepper to taste.
ENJOY!

Breakfast Cookies

2011-01-12T22:18:00.000-08:00

This recipe is all over the internet in various forms. I attempted to make it a "bit" healthier with whole wheat flour instead of white, a 1/4 cup less sugar, and bran instead of cornflakes. Most recipes I found called for raisins, but we at the Bringing Up Burns household are not so fond of raisins...so I used blueberries! These "cookies" are a nice combo of crunchy, salty, and sweet. And are the perfect thing to grab on the go the days our mornings start before dawn!

Breakfast Cookies

1/2 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 cup whole wheat flour
1/4 teaspoon baking soda
10 bacon strips, cooked and crumbled
2 cups corn or bran flakes
1/2 cup frozen blueberries

Preheat oven to 350 degrees.
In a mixing bowl, cream butter and sugars together.
Beat in egg, then add flour and baking soda and mix well.
Fold in bacon, branflakes and blueberries.
Drop batter by rounded spoonfuls about 2 inches apart onto cookie sheets.
Bake for 10-11 minutes or until lightly browned.
Cool for 2 minutes before removing to wire racks.
ENJOY!

Warm Balsamic Tomato Relish

2011-01-11T12:42:00.000-08:00

I found mini organic heirloom tomatoes at Trader Joe's this week and had to buy them. I was already planning on the flank steak and roasted cauliflower for dinner, so I thought this warm tomato relish would add color and flavor to the plate! I loved how it turned out. There was a full serving leftover of the meat and relish, that I ate cold the next day over a salad of baby spinach. SO good, easy and fast!

Warm Balsamic Tomato Relish

1 Tbsp olive oil
1 tsp minced garlic
1 Tbsp balsamic vinegar
2 cups grape or cherry tomatoes, halved
1/4 cup chopped fresh parsely
kosher salt & pepper to taste

Heat oil in a large skillet over medium heat.
Add garlic and cook 1 minute.
Add vinegar and tomatoes to pan; cook 3 minutes or until tomatoes begin to soften.
Season with salt and pepper.
Remove from heat; stir in parsely.
Serve tomato relish with steak. ENJOY!

Menu Plan Monday - January 10th

2011-01-09T16:37:00.000-08:00

I really enjoyed last week. Especially the smoothies in the mornings and reaching my running goal (+7 miles) for the week! I hope your 2011 is off to as great a start.

Monday: Honey citrus soy salmon with baby greens
Tuesday: Huevos Rancheros with fresh pineapple
Wednesday: Book Club - caramelized onion & goat cheese whole wheat focaccia
Thursday: Tomato, basil & meatballs over steamed spinach (spaghetti noodles for the kids!)
Friday: BLT salad with buttermilk dressing

AM Smoothie: Peach Berry Spinach - this is my FAVORITE flavor smoothie so far!
New Breakfast Recipe: Overnight CrockPot Scottish Oats

2011 Running Goal: 10miles/week (so far...17/520)
Check out Move It 2011! The blog where over 100 people have committed to "move" at least 500 miles in 2011. You can do it too!

Creamy Tomatillo Dressing

2011-01-09T00:07:00.000-08:00

This recipe is from this month's Everyday Food magazine. I love the flavor of tomatillos! They use it as a sauce for turkey kebab pitas...but I thought it would also make a great salad dressing. We love Turkey Taco Salad at the Burns house, and I usually dress it with a mixture of salsa and sour cream. But this time, I thought I'd give this "green" dressing variation a try.

Creamy Tomatillo Dressing

3/4 lb tomatillos, husks removed
1 jalapeno
1 medium onion, peeled and chopped
1 bunch cilantro, stems removed
1/2 cup buttermilk
1 avocado, peeled and chopped
kosher salt to taste

In a small saucepan, add tomatillos, jalapeno and just enough water to cover them.
Bring to a boil, then reduce heat and simmer until vegetables are tender. About 10 minutes.
With a slotted spoon, transfer to a blender and add onion.
Puree until smooth.
Add cilantro, buttermilk, and avocado.
Puree again until smooth.
Season with salt to taste.
ENJOY!

Roasted Ranchero Sauce

2011-01-08T23:22:00.000-08:00

This recipe can now be found on my family blog,

Bringing Up Burns

Peach Berry Spinach Smoothie

2011-01-07T21:26:00.000-08:00

YUM! This smoothie is my favorite flavor so far. (Matt and I tried 4 different ones last week...I got a little smoothie obsessed =) It tastes almost just like one of my all time favorite things to eat - a Kean Energy Bowl! Kean is a local boutique coffeehouse right across the street from us. Their Energy Bowl is Acai smoothie topped with granola and sliced bananas. I've been known to tweet that it's "Heaven in a cup!"

When I first blended up this recipe and took a sip, I squealed, cause the flavor was so similar. The recipe below calls for white grape juice, which is what I used, but I think next time I am going to replace the grape juice with Acai berry juice and top the whole thing with my Low-Fat Granola and some sliced bananas. Save myself a trip across the street and $5!

Added bonus to all this smoothie goodness? How much "good for you" stuff is packed into such a yummy treat! Easy, quick, refreshing, flavorful and healthy? YES! It's Heaven in a cup!

Peach Berry Spinach Smoothie

Serves 2

1/2 cup frozen blueberries

1/2 cup frozen raspberries

1/2 cup sliced peaches

1/2 cup white grape juice

1/2 cup vanilla almond milk

1 cup packed fresh spinach leaves

1 Tbsp flax seed oil

1 Tbsp Very Green (green super food powder from Trader Joe's)

Add all ingredients to a blender and pulse to desired consistency.

ENJOY!

(I didn't add any extra ice to this one. The frozen berries made the texture just right for me.)

Citrus Jalapeno Herb Rub

2011-01-06T10:25:00.000-08:00

This recipe is out of this month's Everyday Food. (I love this publication!) It caught my eye because I love fresh ginger and I had an abundance of oranges from our CSA box this week, so I was happy to use one up for the zest and fresh juice! I used the rub on chicken breasts and served it with orange-mint couscous and salad of romaine, cucumber & rice vinegar. But I think the flavors would also go well on flank steak or even shrimp. I was worried the jalapeno might be too spicy for the kids, but once cooked, it was just really flavorful...not too spicy at all. I will definitely make this again.

Citrus Jalapeno Herb Rub

makes 3/4 cup
~ 32 calories per 2TBSP

3 garlic cloves
1 inch piece of fresh ginger, peeled and chopped
1 jalapeno, seeded and chopped
1 Tbsp orange zest
2 Tbsp orange juice
1 bunch cilantro, stems removed
1 Tbsp olive oil

Put all ingredients, except olive oil, into a food processor and pulse until finely chopped.
Scrape down sides of bowl and add olive oil.
Pulse again until well blended.
Use immediately, or press plastic wrap down onto surface and refrigerate for up to 2 days.
ENJOY!

White Bean & Winter Veggie Soup

2011-01-05T10:47:00.000-08:00

Right now we are getting a lot of kale, leeks, cauliflower and Napa cabbage in our CSA box each week. I'll admit, I have a hard time eating kale and collard greens on their own. And the kids - nothin' doin'. They just wont eat it. So I decided to make them all into a vegetable soup - along with some other veggies I know they do love. I think it turned out great! And the kids ate it pretty well too...as long as they had a grilled cheese to dunk and parmesan goldfish to sprinkle on top! =)

I kept this version vegetarian, but you could easily add roasted chicken or Italian sausage for a more substantial meal if you wanted. And feel free to use any beans you have on hand. White Northern beans were what I used....because it's what I had in the pantry!

White Bean & Winter Veggie Soup

2 Tbsp olive oil
1 onion, chopped
1 small bunch of carrots, peeled and chopped
1/2 cup celery, chopped
2 garlic cloves, minced
1 head cauliflower, chopped
3 cups Napa cabbage, shredded

7 cups kale, stemmed and chopped
1 jar Trader Joe's tomato bruchetta (you can use 1 can, diced Italian seasoned tomatoes instead)

4 cups organic vegetable broth
2 (15-ounce) cans White Northern beans
1 Tbsp fresh thyme
salt and pepper to taste

Heat a large pot over medium high heat.
Add olive oil, onion, carrot and celery and saute until tender. About 5 minutes.
Add garlic, cauliflower, cabbage and kale and saute a few minutes more.

Add vegetable broth and tomatoes and simmer on low heat for about 30 minutes.

Add beans, thyme and salt and pepper and simmer 10 minutes more.

Ladle into bowls and ENJOY!

Cucumber Blueberry Smoothie

2011-01-03T22:42:00.000-08:00

Inspired by my girlfriend Allison, and her "Green Monster" beverages, I am attempting a few smoothie recipes of my own. I am excited to see if I like them, if they keep me feeling "full" til lunch time, and how much more or less energy I feel compared to my usual poached eggs. I'll keep you posted! Here is the first one Matt and I are trying this week...'cause Cucumber and Blueberry are two of my favorite flavors!

**UPDATE** The smoothies are fabulous! I love them. I feel full and energized. And I also feel clean. I love all the different flavor combinations...and how much "good for you" stuff you can cram in them! **

Cucumber Blueberry Smoothie

Serves 2
1 medium cucumber, peeled, seeded and cut into pieces
1 cup frozen blueberries
1/2 cup white grape juice
1/2 cup vanilla almond milk
1/2 cup organic plain non-fat yogurt
1 Tbsp flaxseed oil
1 Tbsp Very Green (green super food powder from Trader Joe's)
ice to desired consistency ~ 1/2 cup for me!

Add all ingredients except ice to a blender and puree. Add ice and pulse again to desired consistency. ENJOY!

Menu Plan Monday - January 3rd

2011-01-03T08:46:00.000-08:00

Happy 2011! Here is my plan for our week. Trying to be more healthy, more organic, and more adventurous in the new year!

Monday: White bean & winter vegetable soup (with grilled cheese for the kids)
Tuesday: Spice-rubbed cod filets with lemon rice and zucchini
Wednesday: Citrus jalapeno herb roasted chicken with orange-mint couscous
Thursday: Potato & leek frittata with bacon and fresh pineapple (in this months Everyday Food)
Friday: Turkey taco salad with tomatillo dressing

AM Smoothie: Cucumber Blueberry
New Breakfast: Warm & Nutty Cinnamon Quinoa

2011 Running Goal: 10miles/week (0/520)
Check out Move It 2011! The blog where over 100 people have committed to "move" at least 500 miles in 2011. You can do it too!

Warm & Nutty Cinnamon Quinoa

2011-01-02T22:57:00.000-08:00

This a recipe I've adapted from one I found in Bon Appetit. Trader Joe's was out of the white quinoa, so I bought the red. I think it made a beautiful bowl and didn't change the flavor. Bon Appetit called for regular milk, but I'm a bit obsessed with vanilla almond milk right now, so I substituted. I loved the subtle flavor it added to the cinnamon. I have to admit, I'm not a "hot cereal" lover, and I was surprised how much I liked this!

Warm & Nutty Cinnamon Quinoa
serves 2
~ 220 calories per serving

1/2 cup vanilla almond milk
1/2 cup water
1/2 cup organic quinoa, rinsed
1 cup fresh blueberries
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans, toasted
2 teaspoons honey

Combine almond milk, water and quinoa in a medium saucepan.
Bring to a boil over high heat.
Reduce heat to medium-low.
Cover and simmer 15 minutes or until most of the liquid is absorbed.
Turn off heat; let stand covered 5 minutes.
Stir in blueberries and cinnamon
Transfer to bowls and top with pecans.
Drizzle 1 teaspoon honey over each serving.
ENJOY!

Coriander Spice Rub

2011-01-02T09:44:00.000-08:00

This recipe is straight out of Everyday Food this month. I am always looking for new, healthy, low-fat ways to flavor up meals and this one seemed to fit the bill nicely! First, I am trying it on Cod filets...but I think it would also be good on "Beer Can" chicken, a pork tenderloin, or (as Martha suggests) scallops.

Coriander Spice Rub

makes about 1/2 cup

1/4 cup ground coriander
1 Tbsp ground ginger
1 Tbsp paprika
1 Tbsp kosher salt
1 1/2 tsp ground cumin
1/4 tsp ground pepper

Stir all ingredients together and store in an airtight container up to 3 months

What's For Lunch: Ramen Noodle Coleslaw

2010-11-18T11:09:00.000-08:00

(sad cell phone pic, but you get the idea!)

This morning's CSA box had savoy cabbage in it. And carrots. I already had cilantro, zucchini, and a handful of brussels sprouts in my crisper needing to be used up. So this is what I made for lunch today. It turned out really good! If you wanted to make a more hearty meal out of it, you could add poached chicken, but I enjoyed the light, all veggie, feel to it today! If I had a red bell pepper - I would've thrown that in too!

Ramen Noodle Coleslaw
makes enough for 2 main dish salads, or 4 side salads

Ingredients
1 TBSP vegetable oil
1 TBSP sesame oil
3 TBSP rice wine vinegar
1 TBSP soy sauce
2 tablespoons white sugar
1 (3 ounce) package oriental flavored ramen noodles, crushed, seasoning packet reserved
1/2 teaspoon ground black pepper
2 tablespoons sesame seeds
1/4 cup sliced almonds
1/2 medium head cabbage, shredded
1 zucchini, shredded
2 carrots, peeled and shredded
5 green onions, chopped
1/2 bunch of cilantro, washed and chopped
6-8 brussels sprouts, shredded
(you can totally omit these if you are not fond of them or don't have them. They don't make the salad...I just wanted to use them up and they add good crunch!)

Directions
Preheat oven to 350 degrees F.
Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 8-10 minutes, or until lightly brown.

Meanwhile, in a medium bowl, whisk together the oils, vinegar, soy sauce, sugar, ramen noodle spice mix, and pepper to create a dressing.

In a large salad bowl, combine the cabbage, zucchini, carrots, brussels sprouts, cilantro, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.
ENJOY!

Warm Brussles Sprout Salad

2010-11-08T13:00:00.000-08:00

This recipe is straight out of this months Everyday Food magazine. (I love this publication!) I made it for myself for lunch and added pinenuts. It was super easy, and surprisingly tasty and filling! I liked it warm, and thought it would be a great side dish with a roasted chicken and mashed potatoes.

I also think it would taste equally good cold. I was thinking the Brussels Sprouts lend themselves to an Asian Slaw feel (similar to Napa Cabbage) so I might try making it again, but serve it cold tossed with lo-mein noodles, carrots, poached chicken and maybe some cilantro....stay tuned for that one.

Ingredients
1 TBSP extra virgin olive oil
3/4 lb Brussles Sprouts, trimmed and shredded
3 TBSP lemon juice
1/4 cup grated pecorino cheese

Directions
In a large skillet, heat the olive oil over medium-high heat.
Add the brussles sprouts and season with salt and pepper.
Cook, tossing often, until bright green and slightly wilted, about 3 minutes.
Add lemon juice and transfer to a large bowl.
Add pecorino cheese and toss well.
Season with more salt and pepper if desired.
ENJOY!

Vegetable Salad with Lemon Champagne Dressing

2010-11-02T10:08:00.000-07:00

This was a salad/side dish at my Nantucket Supper Club in August. It was so yummy! The combination of the bright, crunchy vegetables with the awesome homemade dressing is what makes this dish. The salad was inspired by one Shawna enjoys at The Vintage. She even called there and asked for the recipe! The poor boy on the phone, "Spencer," couldn't believe she was calling for a recipe - let alone a salad dressing recipe! But The Vintage aims to please it's patrons...so Spencer did his best. Shawna tweaked it a bit and came up with the recipe below.

Shawna's Vegetable Salad with Lemon Champagne Dressing ala Spencer
serves 8

Dressing:

Zest of 1 Meyer Lemon

½ cup of Meyer Lemon Juice

1 ¼ Cup of Extra Virgin Olive Oil

1 T of each Fresh Tarragon, and Italian Flat Leafed Parsley (You can trade out the Tarragon for Oregano if you prefer)

1 whole Shallot, peeled and quartered

1/4 cup Champagne Vinegar or White-Wine Vinegar

1 tablespoon Dijon mustard

3/4 teaspoon Salt

Freshly ground Pepper to taste

Salad:

2 Large Carrots, peeled and diced

2 -3 Ears of Roasted Corn

2 Handfuls of French Green Beans blanched and cut into 2 inch pieces

2 Medium Red Bell Pepper Diced

2 Avocados Diced

1 Red Onion Diced

Directions:

Blend all ingredients for dressing in the blender until smooth
(note you will have extra dressing so you can cut this down or save it for later)

Toss all salad ingredients together and drizzle dressing over salad
Vegetables should be lightly and evenly coated
Season with salt and pepper to taste

Serve chilled

Kale & White Bean Soup

2010-11-02T09:56:00.000-07:00

This recipe can now be found on my family blog,

Bringing Up Burns

Aleece's Cioppino

2010-10-22T12:37:00.001-07:00

This is the recipe my girlfriend Aleece used to make Cioppino at our Nantucket Supper Club. There are a lot of ingredients and it's a little labor intensive, but it is so worth the effort. It feeds many and was SO good!

Cioppino

Makes 6-8 servings

Ingredients

4 large garlic cloves, minced

2 medium onions, finely chopped

1 Turkish bay leaf or 1/2 California bay leaf

1 teaspoon dried orgegano, crumbled

1 teaspoon dried hot red pepper flakes

1 1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup olive oil

1 green bell pepper, cut into 1/4-inch dice

2 tablespoons tomato paste

1 1/2 cups dry red wine

1 (28-32 oz) can whole plum tomatoes, drained, reserving juice, and chopped

1 cup chicken broth

1 cup bottled clam juice

1 (1 lb) king crab leg, thawed if frozen

18 small (2-inch) hard shelled clams (1 1/2 lb) such as littlenecks, scrubbed

1 lb skinless red snapper or halibut fillets, cut into 1 1/2 inch pieces

1 lb large shrimp (16-20), shelled (tails and bottom segment of shells left intact) and deveined

3/4 lb sea scallops, touch muscle removed from side of each if necessary

14 cup finely chopped fresh flat-leaf parsley

3 tablespoons finely chopped fresh basil

Directions

Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, about 30 minutes. Season with salt and pepper.

While stew is simmering, hack crab leg through shell into 2-to-3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just about cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.

Serve Cioppino immediately in large soup bowls.

Note: The stew - without seafood - can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood.

Menu Plan Monday - October 18

2010-10-18T00:48:00.000-07:00

I menu plan on Sunday, getting my inspiration from what's in my pantry, other blogs, the restaurant I used to work at, and recipes I've bookmarked in magazines to try. I also try and work into the menus whatever organic fruits and vegetables we still have from our CSA box we get on Thursdays. I grocery shop on Sundays and try and make it so that I only go once a week!

Mondays I cook and bake in preparation for the week. I usually make a batch of cookies for school lunches, and muffins for breakfast and snacks. I hard boil eggs and poach chicken tenderloins that I refidgerate to use for my lunches and snacks. I aslo make a batch of Breakfast Burritos which I freeze. Matt eats one several days a week in between coaching surfing and racing to class. The kids eat a rotation of breakfasts and lunches, both of which I prep the night before so our mornings are as hectic free as possible!

Dinners I assign to a certain day depending on what's going on that night. Like this week, the kids will be with a sitter on Thursday, so I'm pulling Chili and Corn Muffins out of the freezer. Whenever I make things like Chili or Spaghetti Sauce, I always make a double batch and freeze half, so it's an easy meal a week or so down the road. I also try and use the Crock Pot on days I know the afternoons will be busy with appts, carpools and such. I leave Saturday and Sunday open for leftovers or dining out!

Weekly Breakfasts
Egg Sandwiches
Waffles & Bacon
Fruit Smoothies & Mini Bagels
Egg Burritos
Muffins & Scrambled Eggs
Cereal & Fruit
Cinnamon Toast & Chocolate Milk

Weekly Kid Lunches (packed the night before)
Fresh Fruit
Chips
Granola Bar
Cookie
String Cheese or Yogurt
Sandwich - Ham, Turkey, Egg Salad, Bologna

Weekly Mom Lunches
Poached Chicken sandwich with carrots, hummus and arugula
CousCous Salad with poached chicken, mandarin oranges & fresh mint
Lo Mein with cremini mushrooms and fresh basil
Chicken Salad with celery, green onions & yogurt
Club Sandwich with basil mayo

Dinners
Monday
"Dressed Up" Mac & Cheese - I also add cremini mushrooms & baked chicken
(It's a dish at The Yard House that the kids LOVE, so I'm gonna try to recreate!)
Baby Greens Salad

Tuesday
Crock Pot Short Rib Ragu (in this months Everyday Food)
Creamy Thyme Polenta (in this months EDF)
Steamed Broccoli

Wednesday
Roasted Pork Tenderloin
Warm Brussel Sprout Salad (in this months EDF)
Mashed Carrots with Honey & Chili Powder (in this month's EDF)

Thursday
Chili
Corn Bread (I use the recipe on the side of the Jiffy Box but add a can of creamed corn too!)
and hot dogs (cause Wyatt's not so fond of Chili)

Friday
Feta Turkey Burgers with Tzatziki & tomatoes
Oven Baked Fingerling Potatoes

What's on your menu this week?
I'm always looking for inspiration!!

Peach & Rhubarb Jam

2010-07-07T08:06:00.000-07:00

For the fourth we went to Harbor Springs, MI to Paul's family's cottage. It is truely one of the most beautiful places I've visited. As a hostess gift I brought this jam to share with his family. I like using rhubarb when it's available. I think it's unexpected and underused. My first run of this recipe was pretty liquid so I adjusted the pectin for the second batch and it was much improved. The easy part of this jam is you don't have to put the jars in boiling water. Just let cool on your kitchen counter. Once opened they'll last about 3wks in the fridge.

Ingredients

6 8oz jars
10 stalks rhubarb, diced
6 peaches
2 cups sugar
1/2 cup fresh lemon juice & zest from lemon
1 package dry pectin

1. Place diced rhubarb, lemon zest and juice in pan over medium heat. Cook until soft (5-10min)

2. Remove peach skins, pit and cut into bite size pieces.

3. Place peaches into pan and mash together with rhubarb. Stir and let mixture come to a boil.

4. In a separate bowl, mix together sugar and pectin. Add sugar/pectin mixture to peach and rhubarb pan.

5. Stir together and let come to a boil.

6. Remove from heat and fill jars to 1/4" from top. Wipe rims clean and screw on 2-piece lids.

7. Let jars cool. You will hear a "pop" sound once sealed.

We enjoyed it at night over ice cream and in the morning over waffles!

What's for Lunch?: Thai Chicken Noodle Salad

2010-06-17T12:23:00.000-07:00

Ingredients
Dressing/Marinade
4 thinly sliced scallion whites
2 minced garlic cloves
3 TBSP creamy peanut butter
3 TBSP honey
1/2 cup soy sauce
1/2 cup rice vinegar
1 TBSP chili paste
2 TBSP light-brown sugar
1 TBSP fresh lime juice
1/2 teaspoon red-pepper flakes

Salad
3 boneless, skinless chicken breasts, thinly sliced crosswise
6 ounces Chow Mein Udon Noodles, broken in half if long
1 tablespoon vegetable oil
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 cup bean sprouts
1/4 cup snow peas, halved
2 carrots, sliced into ribbons with a vegetable peeler
1 cucumber, peeled and diced
1/4 cup fresh basil, chopped or torn
1/ 4 cup fresh mint leaves, choppedor torn

Directions
In a medium bowl, mix together all dressing ingredients.
Place sliced chicken and half of the dressing in a resealable plastic bag (save remaining dressing). Marinate at room temperature for 30 minutes or refrigerate up to overnight.

In a large skillet, heat oil over medium-high.
Cook chicken until cooked through, set aside to cool.

In a large pot of boiling salted water, cook noodles until tender.
Drain, and rinse under cold water to stop the cooking.
Transfer to a large salad bowl.

Toss vegetables with noodles and the remaining dressing.
(It will seem like a lot of dressing, but the noodles soak it up!)
Add chicken and toss again.

Garnish your salad with chopped peanuts, more mint and basil, toasted sesame seeds, or red pepper flakes if you like!
ENJOY!

Sunday Funday - Cheyenne Burgers

2010-06-13T07:20:00.000-07:00

My sister is in town this weekend and the Lakers play tonight! My big family is coming over to BBQ, play in the pool and cheer on the LakeShow. We're also gonna gorge ourselves on these for dinner:

Bacon + BBQ sauce + sharp cheddar + homemade onion rings = AWESOMESAUCE!

Cheyenne Burgers by Bobby Flay

CLICK FOR RECIPE

What's For Lunch: Portobello Burgers

2010-06-11T08:08:00.000-07:00

At least once or twice a week, I like to make myself something yummy and sorta "gourmet" for lunch. It makes staying home all that more fun. Recently I invited my next door neighbor over and we enjoyed these sandwiches while the kids reaked havoc on the house. It was fabulous!

Ingredients
1/4 cup olive oil
1/4 cup balsamic vinegar
2 Tablespoons crushed garlic
1 teaspoon Kosher salt
1 teaspoon black pepper
1 jar roasted red bell peppers (I love the one from Trader Joes)
8 portobello mushrooms (about 1 pound total), stems removed
4 hamburger buns
5 ounces fresh goat cheese, cut into 4 equal slices
(or crumbled works fine too...again, I like the package at Trader Joes)
1 bunch of fresh basil

Directions
In a shallow dish, whisk together oil, vinegar, garlic, salt, and pepper.

Add mushrooms; toss gently to coat.

Marinate at room temperature for at least 30 minutes.

(I always refrigerate, and leave them overnight!)
Lightly grease griddle and heat to medium.

Cook mushrooms until lightly charred and tender, 3 to 4 minutes per side.

Add bell peppers to the griddle just to heat through.

Dividing evenly, top bottom half of each bun/roll with bell pepper, mushrooms, goat cheese, and basil.

Close burgers, and serve immediately.

ENJOY!

(Beware! These burgers are extremely juicy - especially if you allow the mushrooms to soak up the marinade overnight.)

Oreo Cupcakes

2010-06-10T14:00:00.000-07:00

Wyatt and I made Oreo Cupcakes today. 

They are ridiculously GOOD!

You can find step by step photos for the made from scratch recipe over at Beantown Baker. She wrote the recipe below!

(her pictures are much prettier than these sloppy ones from my phone!)

makes 24

Ingredients
1 stick unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups flour, plus 2 Tbsp for the Oreo chunks
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature
1 pkg Oreo Cookies (~45 cookies)

Preheat over to 350F. Insert liners into a medium cupcake pan.

Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 24 halves to place in the frosting. Crush the other wafer halves, also for garnishing.

Cut the remaining Oreo cookies into quarters with a sharp knife. Toss with 2 Tbsp flour and set aside.

In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.

In a separate bowl mix together the flour, baking powder, and salt.

Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.

Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Frosting
8 oz cream cheese at room temp
1 stick butter at room temp
1 Tbsp vanilla extract
3-4 cups powdered sugar

Cream butter and cream cheese until fluffy.

Add vanilla extract. Slowly add powdered sugar until desired consistency is reached.

Assemble the cupcakes
Once cupcakes have cooled completely, frost with cream cheese frosting. Sprinkle with crushed Oreos and place 1/2 of an Oreo on the frosting of each cupcake.

Summer Southern Succotash

2010-06-10T06:31:00.000-07:00

Some girlfriends and I have decided to start a Supper Club. I'm so excited. It's gonna be a great time of trying new recipes, exploring new flavors, and celebrating good friendships! Our first meeting isn't until the end of the month, but I thought I'd post my recipes now. I'm hoping my girlfriends will send me their recipes so I can post them here too!

To kick it off, we picked "Southern" as our theme and I'm supposed to bring the side dish. My OCD, indecisive, recipe spaz self couldn't decide on just one. So I'm making two. Succotash and Fried Green Tomatoes. YUM! Pictures will post after our party on the 25th.

This Succotash recipe is loosely based on how we used to make it at the restaurant. Except I added bacon and okra to this one. Cause bacon makes everything better. And I figured being adventurous is what Supper Club is all about right? So Okra it is...

Ingredients
2 cups fresh lima beans (or 1 lb frozen)
1 cup chopped onion
8 slices of bacon
2 Tablespoons butter
1 cup chopped red pepper
2 cups sliced okra
4 cups fresh corn cut from cob (about 6 ears)
1/4 cup whipping cream
1/2 teaspoon salt, or to taste
1/8 teaspoon pepper
Garnish - chopped chives and hot pepper sauce (like Tabasco or

Directions
Cook lima beans in boiling, salted water about 15 minutes or till almost tender; drain.

While lima beans are boiling, melt butter in large nonstick skillet over medium heat.

Add onion and bacon. Cook until tender. About 5 minutes.

Add lima beans, bell pepper and okra.

(Save corn til last!)

Cook and stir 5 minutes.

Add whipping cream, corn, salt & pepper and mix well.
Cook over very low heat, stirring frequently, about 7 to 10 minutes, or until corn is tender.
Remove to a serving dish and garnish with chopped chives.
Have hot pepper sauce available for those who want to heat it up!
ENJOY!

Salted Caramel Cupcakes

2010-06-09T20:41:00.000-07:00

I mean really...

Does it get any better than

Salt + Caramel + Chocolate + Vanilla Buttercream = Cupcakes?!

Maybe...but I haven't found it yet.

My friend Julie shows you how to make these little bits o'Heaven step by step!

CLICK HERE for her recipe

Fresh Cherry Pie

2010-06-04T15:33:00.000-07:00

I had a ton of fresh cherries left over from a dessert buffet I made for my Aqua & Cherry themed book club night. So fresh Cherry Pie it was. I don't own a cherry pitter. So I used a chopstick. My fingers were stained RED and the cherries were massacred...but I figured they didn't need to look pretty inside the pie! It turned out prettier than I expected and tasted WAY better than canned pie filling!

Ingredients
Pie Crust Dough
4 cups fresh cherries, pitted with stems removed
1 1/4 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
2 Tablespoons butter, cut in small pieces
also:
1 Tablespoon each of milk and sugar for the top of the crust

Directions
Preheat oven to 400 degrees F.
In a large bowl, gently fold together cherries, sugar, flour, cinnamon and vanilla.
Let stand for 15 minutes.

Roll out the two pie crusts (bottom and top) leaving enough overhang to fold and crimp.
(Fold one crust in half and cover with a damp cloth or paper towel so it doesn't dry out!)
Lay second pie crust evenly into a 9" pie pan or ceramic pie dish.

Toss cherries again to make sure fruit is evenly coated with sugar and flour.
Pour mixture into the pie crust and dot with butter pieces.

Unfold the top crust and place over the top of the cherry mixture and crimp edges all around.

You can also use a fork to press the crusts together or make a traditional lattice top.
(I was just too lazy this time around, but I think lattice looks FAB on cherry pies!)

Brush the top of the pie with milk and sprinkle with sugar.
Cut 5-6 small vent holes in the top crust.
(unless it's lattice, then you don't need to!)

Place pie on a baking sheet and bake at 400 for 50-60 minutes.

You'll know it's done when the top is golden brown and cherries are bubbling up.
Oh yes, and your kitchen will smell divine!

If the edges start to burn or brown faster, you can tent the top of the pie with a piece of foil. Ringing the edges works well too!
My OCD self likes clean cut edges on my pie piece, and I've always found fruit pies cut better if you let them cool completely. But then I just have to heat it up again, cause for me, Cherry Pie is best served warm à la mod. ENJOY!

What's for Lunch: Spinach & Orzo Salad

2010-06-03T11:01:00.000-07:00

I adapted this recipe from one I found in Sunset Magazine last month. Being a stay home Mom, I am always looking for something interesting for lunch. Sometimes PB&J just doesn't cut it. I found this recipe to be filling, with good flavor, but still light enough to eat in the middle of the day and not slow me down! It keeps great and is even better after the flavors have had a chance to meld. If you are looking to make this recipe a little more protein packed - you could easily add grilled or roasted chicken pieces or even diced tofu!

Ingredients
1 cup orzo pasta
3 Tablespoons olive oil
3 Tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups baby spinach leaves, roughly chopped
1/2 cup diced red onion
1/2 cup diced cucumber, seeded and diced
1/4 cup slivered sun dried tomatoes packed in oil
12 pitted kalamata olives, sliced
1 cup crumbled Feta cheese

Directions
Cook orzo according to package directions.
While orzo is cooking, whisk together oil, two vinegars, oregano, basil, salt, and pepper in a large bowl. Set aside.
Drain orzo.
Rinse with water until cool, and drain again.
Add the orzo to the bowl with dressing and gently mix in spinach, onion, cucumber, tomatoes, and olives to combine.
Gently fold in Feta and add more salt if you like.
ENJOY!

One Pot Wonders: Shrimp, Feta & Aspargus Penne

2010-06-02T14:45:00.000-07:00

(image from MarthaStewart.com...my own coming soon)

When I can make dinner using the least amount of pots and pans possible...that's a bonus! I came across this recipe last week and knew I had to try it. I LOVE all these flavors. Matt has 3 commitments tonight {busy, hardworking, awesome, rad man that he is} so he wont be home for dinner. But that's perfect 'cause Asparagus and Feta are not his fave! I invited my Mom over and we're gonna gobble it up. Not sure what the kids will think. But usually anything with pasta and shrimp is a hit. If nothing else, they'll subsist on Garlic Bread!

Find the full recipe HERE.

Espresso Cupcakes

2010-06-01T10:42:00.000-07:00

Amy of Flip Flop Follies has shared her recipe for Espresso Cupcakes as my first "guest blogger" here at Haute Plates! Don't they look delicious?! And beautiful. I can't wait to try them. Thanks for sharing, Amy! Anyone else want to guest blog a recipe? I'd love it. Let me know!!

Directions

Take one box Dark Chocolate cake mix (I like Duncan Hines) and prepare according to package directions, but substitute water with strong coffee.

Bake into cupcakes or sheet cake and frost with espresso frosting!

I made my espresso frosting with instant espresso.

About a TBSP mixed with just a tad bit of boiling water.

Let sit for a few minutes and then mix into a container of vanilla store-bought frosting.

Spread or pipe onto cupcakes or cake.

Chocolate covered coffee/espresso beans would be the perfect topper!

ENJOY!

Menu Plan Monday - May 17th

2010-05-17T06:29:00.000-07:00

I menu plan every week. I just haven't been good about posting my recipes! Here's what we are eating this week:

Monday - Apple Cheddar Chicken with Green Beans

Tuesday - Honey Citrus Soy Salmon with steamed rice and broccoli

Wednesday - Rachel's Dorito Taco Salad and Quesadillas

Thursday - Baked Chicken Dijon with Rosemary Oven Baked Potatoes

Friday - FNBD begins! (Friday Night Beach Dinner) We hit the beach with some other families and everyone brings their own picnic dinner. I think I'm gonna make Thai Chicken Noodle Salad and S'mores Brownies

Saturday - Crock Pot Lasagna and Green Salad (I add chopped spinach to mine!)

Sunday - Chicken Cordon Bleu with steamed broccoli

Wednesday's dinner is a recipe from one of my Twitter friends, Rachel. She blogs over at No. 17 Cherry Tree Lane! Be sure and visit. She is a dear. Love all the stuff in her vintage shop!

Rosemary Parmesan Oven Baked Potatoes

2010-05-15T18:24:00.000-07:00

Makes 3-4 servings
Ingredients
4-5 red potatoes, washed and cubed (I leave the skins on, but you can peel them if you want)
1/4 cup flour
4 Tablespoons Parmesan cheese, grated
1 teaspoon dried Rosemary leaves
1/2 teaspoon paprika
1/4 teaspoon garlic salt
1/4 teaspoon black pepper, if desired
1/4 cup Italian dressing

Directions
In large plastic bag, combine all the ingredients except the cubed potatoes and shake to mix well.

Place potato cubes in bag.

Twist shut and shake until coated.
Remove potatoes to a greased shallow baking dish.

Drizzle on Italian bottled salad dressing.

Bake in 350 degree oven until potatoes are tender, 30 to 35 minutes.
Carefully stir once to turn potatoes during baking time.
ENJOY!

Rachel's Dorito Taco Salad

2010-05-12T21:08:00.000-07:00

This recipe was shared with me by Rachel of No 17 Cherry Tree Lane. She tweeted something about eating "The most amazing and yummy taco salad!" for dinner one night last week and I had to ask for the recipe. Rachel says the beauty of this recipe is you can easily add or omit items to your liking. Taco Salad is one of our family favorites. So I can't wait to try this one. It sounds Supercalifragilisticexpialidocious!

Ingredients
1 pound ground and cooked beef or turkey
3/4 head of lettuce, chopped
1 cucumber sliced and diced (but can remain as choppy as you would like)
1 cup halved cherry tomatoes
1 cup cubed cheddar cheese
3 cups of Doritos crushed
Catalina dressing (enough to coat the salad liberally but not make it soggy)

Directions
Toss all ingredients together, plate and ENJOY!

Baked Dijon Chicken

2010-04-24T15:19:00.000-07:00

At the restaurant I used to manage, one of my favorite things on the menu is the Chicken Dijon. It's a breaded chicken breast that's covered in a Dijon cream sauce and served with mashed potatoes. YUM! So good...but I can't eat like that all the time. This is the recipe I came up with to try and recreate some of those flavors with out all the calories and fat in the cream sauce. It's definitley not the same...but it satisfies my cravings when I can't splurge!

This recipe can now be found on my family blog,

Bringing Up Burns

Sourdough Starter

2010-04-22T06:09:00.000-07:00

This is a recipe I've been wanting to try for awhile. My Aunt Marilyn used to make Sourdough pancakes from a "starter" and I remember them being SO GOOD! We usually eat a loaf of sourdough each week. For breakfast toast, sandwich bread, or garlic toast at dinner. In light of today being Earth Day - I thought it a fitting recipe to finally make and post. Making our own sourdough bread will not only be fun and tasty, it will be organic and green too! (No more processed preservatives or plastic bags and ties for our bread!)

Here's the catch - this thing GROWS! And I have to feed it every few days. Which means I'll have to give some of it away. (Otherwise it'll end up down the drain and the whole "Going Green" thing kinda flies out the window!) So who wants some starter? If you live close enough for me to drop it off, leave me a comment and I'll be sure to get you some!

These are some of the recipes I already have bookmarked to try:

Ingredients
3 cups warm water (about 110 degrees F)
1 1/2 Tablespoons dry active yeast
1 teaspoon sugar
3 cups all-purpose flour

Directions

In a large bowl, combine the water, yeast, and sugar.
Let sit until the yeast becomes foamy, about 5 minutes.
(If the yeast does not foam, discard the mixture and begin again with a new yeast.)

Add the flour and stir vigorously to work air into the mixture.
Cover with a towel let rest in a warm, draft-free place for 8 to 12 hours.

(I made my recipe after dinner and then stuck it in the oven with just the pilot light on overnight - about 11 hours)
The mixture should become very bubbly.
Use immediately or cover loosely with plastic wrap and store in the refrigerator.

Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water. For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water. Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator.

Also, the starter must be maintained by feeding it every few days. Refresh by removing 1 cup of the starter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water. Whisk until blended but not smooth. Cover loosely and return to the refrigerator. The starter dough may smell very sour and liquid may form on its surface, but this is normal. Stir the starter before each use.

CAUTION: Never keep your starter tightly closed! The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst!

Do you have any Sourdough recipes you'd like to share? I'm sure I'm gonna need 'em!

GG's Banana Bread

2010-04-21T07:34:00.000-07:00

My GG was a frugal woman. We would tease her because she never threw out anything. She would tease us because we wouldn't eat bananas that had too many brown spots on them. Unless she made them into banana bread!

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup white sugar
2 eggs
1/3 cup unsweetened applesauce
4 ripe bananas, mashed
1 tablespoon vanilla extract
1 cup raisins (optional)
1 cup chopped walnuts (optional)

Directions
Preheat oven to 375 degrees.
Lightly grease and flour a 9x5 inch loaf pan.
In a large bowl, stir together flour, baking soda, cinnamon, nutmeg and white sugar.
Stir in eggs, applesauce, bananas and vanilla extract.
Fold in raisins and nuts if desired.
Pour batter into prepared pan.
Bake in preheated oven for 45 to 60 minutes, until a knife inserted into center of the loaf comes out clean.

Colcannon (Irish Mashed Potatoes)

2010-03-17T08:43:00.000-07:00

My proud Irish family enjoys a traditional St. Patty's Day dinner every year, lovingly made by my Flanagan mother. It includes Corned Beef & Cabbage, Shanagarry Salad, warm Irish Soda Bread with rhubarb jam, and roasted carrots & parsnips. As well as my favorite St. Patrick's Day side dish of ALL, Colcannon!

Colcannon is not "light" by any means, but on St. Patrick's Day I allow myself to eat it with little thought as to my thighs or middle. It's an Irish tradition to mix one gold coin (or gold ring) into the potatoes before plating. Whoever finds the coin in their serving is said to have Good Luck all the year through! If it's a ring you find, it's said you will be married within the year. Happy St. Patrick's Day!

Ingredients
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 pound bacon, cooked and chopped
4 scallions, finely chopped
Chopped parsley leaves, for garnish

Directions

Peel potatoes and boil until fork tender. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.

Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it.
Cover with lid for 2 minutes. Drain thoroughly and chop into small pieces.

Add the cabbage, scallions, and chopped bacon to mashed potatoes, stirring them in gently.

When you plate the Colcannon, make an indentation on the top by swirling a spoon, and put 1 tablespoon of butter into the indentation and let melt. Sprinkle with parsley. ENJOY!

Hope your day is a HOOLEY!

(Green Beer is for Wussies!)

Warm Blue Cheese and Bacon Dip

2010-03-06T19:57:00.000-08:00

This dip is taken straight from the recipe file of my friend Mel. She made it for our Project 320 weekend and all of us nicknamed it "Blue Cheese Crack!" It is seriously SO good, and SO addicting. I made it for bookclub last week, and Matt was sad that something so yummy was leaving the house without him getting even one bite! So I promised I'd make it again soon. We're having some friends over to watch the Oscars tonight and this will be served. If you like Blue Cheese, you'll LOVE this dip! I serve it with sliced green apples and french baguette. YUM.

Ingredients
7 slices bacon, crumbled
8 oz cream cheese, softened
1/4 c half & half (or whole milk)
4 oz blue cheese, crumbled
1 t garlic powder
2 T fresh green onions, chopped
3 T smoked almonds, chopped

Directions
Cook bacon in large skillet
Once bacon is cooked, remove from pan & let cool.
Chop cooled bacon into small pieces, set aside.

Preheat oven to 350 degrees.
In a bowl, beat cream cheese until smooth.
Add half & half (or milk) & mix.
Stir in crumbled bacon, blue cheese, garlic powder & green onions.
Stir until combined.
Transfer to a 2 cup oven proof serving dish.
Cover with foil and bake for 30 minutes.

Before serving, sprinkle with chopped almonds.
Serve with sliced apples and/or sliced french baguette and ENJOY!

If you want step by step pics, visit Mel's blog. She's a photographer...so naturally her shots are great!

I'm also making Gooey Cake Bars for tonight's dessert. Check 'em out!

Grizzly Peak Chicken Cherry Salad

2010-03-05T11:04:00.000-08:00

Grizzly Peak is a restaurant in Ann Arbor, Michigan wear Katherine went to school. They serve this salad and it is SO yummy! After enjoying it on more than one visit to UofM, our mom had to have the recipe and they were kind enough to share it with her. The secret is in the homemade cherry dressing.

I also think the Ginger Pecans give the salad a fantastic salty/sweet kick! (They are my addition to the recipe, Grizzly Peak just used plain Pecans) So if you don't have time to make the Ginger Pecans, the salad is still yummy. But if you do have time...they are totally worth it and make the salad fabulous!

I made this salad for a baby shower I co-hosted for my sister in law, Erin. See pics of the shower and more of the yummy food we served HERE on Haute Dates.

Ingredients

for dressing

1 cup forzen cherries, thawed

1/2 cup red wine vinegar

1/2 cup honey

1/4 cup dijon mustard

2 cups canola oil

for salad

1 pound mixed baby lettuces

4 boneless chicken breasts, grilled

1 pound dried cherries

2 cups Ginger Pecans (Recipe HERE)

8 ounces bleu cheese crumbles

1 bunch green onions, chopped

2 green apples, cored and diced

Directions

Combine thawed cherries, vinegar, honey and mustard in a food processor.

Add the minced garlic and process a bit more.

With the food processor on, use the opening at the top to slowly add the oil in a thin constant stream.

Continue processing until the dressing is emulsified.

Layer all salad ingredients together in a large bowl, toss with dressing and ENJOY!

This recipe makes enough that you will have dressing left over! Store in an airtight container in the fridge for up to 1 month.

There's an app for that...

2010-02-22T19:42:00.000-08:00

For Christmas my ever practical husband gave me an iPhone. Very romantic for our first Christmas together, No? Not soon after, I got many application recommendations. A close friend introduced me to Weber's on the Grill app. It's fantastic. My favorite feature might be the grocery list it makes for you once you choose a recipe.

The most recent recipe I made from the app was Swordfish Kabobs with Roasted Red Pepper Aioli. It was delicious and received high marks from my toughest critic. The recipe makes a lot of aioli, so next time I may prepare just half. I served it with fresh salad and Polenta Frites.

I made the Frites the night before, by just following the polenta recipe on the corn meal box (added some fresh herbs and butter of course), and then placing the mixture in the fridge in a loaf pan overnight. When I was ready to grill the kabobs, I pulled out the polenta, sliced it into rectangles and placed them on cookie sheet. Drizzle with olive oil and Broil about 8 -10 minutes, watching closely! until crispy and golden brown on the outside.

In case you don't choose to purchase the app, I included the recipe for the kabobs here.

Ingredients
for Aioli

2 red bell peppers
2 teaspoons chopped garlic
3 tablespoons fresh lemon juice
1/2 cup mayonnaise
1/4 teaspoon kosher salt
pinch ground cayenne pepper

for Swordfish Marinade

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon paprika
1 teaspoon prepared chili powder
1 teaspoon kosher salt
2 pounds skinless swordfish fillets, cut into 1-1/2 inch cubes

Directions
Grill the bell peppers over direct medium heat until the skin is completely blackened and blistered, 10-12 min.
Transfer the peppers to a paper bag, seal it tightly, and let the peppers cool for 15 min, during which time the skin will loosen.
Remove and discard the skins, stem and seeds.
In a food processor or blender, combine the roasted peppers, garlic, and lemon juice and puree until smooth.
In a small bowl, combine the puree with the mayonnaise, salt and cayenne pepper.
Mix well cover, and refrigerate until ready to use.
Bring to room temperature before serving. (I made this the night before along with the polenta).

In a medium bowl combine the olive oil, lemon juice, paprika, chili powder, and salt. Add the swordfish and toss to coat thoroughly. Cover and marinate in the refrigerator for about 30 minutes.

Thread the swordfish onto skewers. Grill over direct medium heat, with the lid closed as much as possible, until just opaque, 5-6 min, turning occasionally.

Serve warm with the aioli and ENJOY!

Soy 2 Ways

2010-02-16T19:43:00.001-08:00

This really shouldn't count as cooking it's so easy, but I can't resist. You can prep before work and then eat a protein rich, healthy hot meal on a week night. Honestly, during winter it's finished faster than take out can deliver.

Ingredients:

1 package edamame

1 package extra firm tofu

sesame oil

mix of fresh vegetables

sesame seeds (optional)

Marinade:

1 orange

grated fresh ginger, about 1 inch

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon brown sugar

2 tablespoons vegetable oil

To prep tofu I recommend removing it from the package, draining extra water and then letting it sit in sieve for a few hours. I did this in the morning before leaving for work and by the time I got home it was ready to cut. This makes the tofu less watery and able to hold together for the stir fry. Cut into cube size pieces and place on cookie sheet lined with parchment paper. Brush cubed tofu lightly with sesame oil and splash of soy sauce. This will give it a nice glaze as it bakes. Then bake at 375 degrees for 25min.

Steam fresh vegetables just until crunchy. Prep marinade by combining zest and juice from 1 orange, ginger, soy sauce, rice vinegar, and brown sugar.

Heat 2 tablespoons vegetable oil in fry pan. Add vegetables and marinade allow to cook for 3-5min.

Serve stir fry over steamed brown rice, add baked tofu onto and sprinkle sesame seeds.

Steam edamame and season with sea salt, serve as appetizer or alongside stir fry.

Low Fat Granola

2010-02-02T22:40:00.000-08:00

I LOVE this sprinkled over Horizon Non Fat vanilla yogurt as a great energizing and satisfying snack. If I have a sweet tooth that I'm trying to hold at bay, this will often do the trick! If I want to make breakfast out of it - I'll cut up whatever fresh fruit we have on hand - bananas, pineapple, strawberries - and add it to the granola and yogurt to make a muesli.

Ingredients
3 cups rolled oats
1 cup slivered almonds
1 cup sunflower seeds (shelled)
3/4 cup shredded sweet coconut
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup plus 2 tablespoons maple syrup
1/4 cup canola oil
3/4 teaspoon salt
1 cup raisins

Directions

Preheat oven to 250 degrees F.

Line 2 cookie sheets with parchment paper or silcone baking mats.

In a large bowl, combine the oats, nuts, coconut, cinnamon and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt.

Combine both mixtures and pour onto the 2 cookie sheets.

Here's the granola before it is baked

Spread evenly, and bake for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Here's the granola after it's baked

Remove from oven and transfer into a large bowl.

Add raisins and mix until evenly distributed.

ENJOY!!

Will keep in an air tight container for 2 weeks.

Tea Party

2010-02-02T19:14:00.000-08:00

Recently my book club read Middlemarch by George Eliot and it was my turn to host. So I set up for a Victorian Tea Party. I set out fresh strawberries and cream, currant scones and lemon curd. Trader Joe's has frozen chocolate scones that turned out just perfect and so easy. For tea sandwiches I blended cream cheese with a splash of lemon juice and lemon zest, then layered it with cucumber and asparagus for an unexpected twist. But the real hit was the warm pastry we enjoyed with fresh brewed tea. I was inspired from a snack my mom makes that has blue cheese crumbles and dried figs on crackers. For this I took the same flavors, but used fresh figs and puff pastry instead. Delicious and oh so simple.

1 sheet puff pastry

4 oz cream cheese

4 oz blue cheese

basket of fresh figs, halved (vertical)

1/2 jar of Stonewall Kitchen Fig & Walnut Butter

Candied walnuts

cracked pepper

1. Roll 1 sheet puff pastry into square share (about 8 x 8), score 1/2 inch boarder.

2. Blend cream cheese, blue cheese and cracked pepper together, then spread onto puff pastry leaving the boarder empty.

3. Arrange halved figs face up on top of cream cheese mixture, pour Fig & Walnut Butter on top, then sprinkle candied walnuts on top.

4. Bake at 400 degrees for 15-20 min or until puff pastry is golden brown. Cut into squares and serve.

Tomato Soup and Grilled Cheese

2010-01-26T20:09:00.000-08:00

It's 13 degrees here in Chicago with snow flurries so tomato soup sounded perfect for dinner.

We still have farmers markets in winter so this soup contains fresh local ingredients and is tasty anytime of year. You can really substitute any herbs that are available. Here I had basil, thyme and flat parsley. I'm a prodigy of my grandma Nancy's cooking after living with her one summer when I was home from college. This soup reminds me of her because she froze anything she didn't use and then found a reason to use it later. I had frozen bread crusts from a tea party sandwiches I made long ago, then added them here near the end. They are a perfect addition to throw into this soup so that you can thicken it without cream. While these directions are adapted from several recipes, I always think tomato soup is not complete without a side of grilled cheese!

Ingredients

5 pounds ripe tomatoes, cut in half
about 1/4 cup good olive oil
1 tablespoon kosher salt
1 1/2 teaspoon black pepper
2 yellow onions, chopped
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
3 1/2 cups fresh basil leaves
1/4 cup fresh thyme leaves
1/4 cup fresh flat leaf parsley
1 quart chicken stock or water (more if you like it less thick)
2 cups leftover bread crusts

Directions

Preheat oven to 400 degrees F. Toss together tomatoes, olive oil, salt and pepper. Spread tomatoes in 1 layer and roast for 45 minutes.
In a large stockpot over medium heat, saute onions and garlic with olive oil, butter, red pepper flakes for 10 minutes, until onions start to brown. Add the tomatoes (include liquid on baking sheet), and chicken stock. Bring to a boil and simmer uncovered for 40 minutes. Add bread crusts last, then blend in food processor. Stir in fresh chopped herbs, they will wilt quickly in your warm soup. Serve hot and don't forget the grilled cheese and cold glass of milk!

Menu Plan Monday - January 18th

2010-01-18T10:15:00.000-08:00

Menu Plan Monday is back! I am excited to get organized and menu planning again. I have to get caught up on posting recipes, so this week, most recipes and pictures will post the day after I make/take them. Hopefully by next week, I'll have them all ready for you on Monday! I'm also excited for my sister Katherine to jump in and inspire me as co-blogger at Haute Plates. What an exciting way to kick of 2010 in my kitchen!

Monday - Herbed Pork Tenderloin with mashed potatoes and roasted asparagus

Tuesday - Matt has a work meeting and I have Glass Slipper Guild, so probably something easy like Kid's Soup & Biscuits.

Wednesday - Taco Salad and Quesadillas (I'm gonna use THIS crock pot recipe to make the chicken for the salad. YUM!) and perhaps a sweet treat for dessert in honor of Katherine's Birthday!!

Thursday - Habana's Salmon with Cuban Black Beans and Cilantro Rice

Friday - Spaghetti & Meatballs with garlic bread (I put my sauce and meatballs over a bed of steamed spinach)

Saturday - Roasted Red Bell Pepper & Tomato soup with steamed artichokes

Sunday - "Snack Bar is now Open" (This is what my Dad used to say when he made dinner when I was a kid. It meant cleaning out the fridge of all the weeks leftovers and passing them off as mini meals!) The kids are going to my parent's house for dinner as Matt and I will be attending his football banquet at Harborside.

Be sure and visit orgjunkie.com for more menu planning inspiration.

Honey Citrus Soy Salmon

2010-01-12T18:40:00.000-08:00

This recipe can now be found on my family blog,

Bringing Up Burns

Ashley's Balsamic Glazed Brussel Sprouts

2009-11-28T06:31:00.000-08:00

Balsalmic Glazed Brussel Sprouts

I LOVE Brussel Sprouts...and I've even converted a few fans in our family with this recipe! These are actually the best when stored overnight in the refrigerator and served chilled!

Ingredients:
* 2- 3 cups brussels sprouts, with the stems trimmed and tops trimmed flat
* 1 tsp sugar or splenda
* Salt and pepper to taste
* 1/2 cup balsamic vinegar
* 3 tbsp olive oil

Preparation:
Pre-heat oven to 375 degrees.
Mix together the vinegar, sugar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed.

Place the brussels sprouts in a bowl and mix in the dressing. Let them sit and marinate for 30 minutes.

Place the sprouts in a single layer in a baking dish with the dressing. Bake for 30 to 45 minutes, turning the sprouts every few minutes to keep them coated. Sprouts are done when they are lightly browned....but you might want to test them to make sure the centers are tender.

Playdough

2009-05-27T06:36:00.000-07:00

Ingredients
4 cups flour
1 cup salt
4 cups water
4 tablespoons oil
1/2 cup cream of tarta
Gel food coloring

Directions

Mix all ingredients in a sauce pan.

Cook and stir over low/medium heat until play dough is completely formed and no longer sticky.

Allow to cool slightly before storing in an air tight container or zip lock bag.

So fun and EASY Peasy!

ENJOY!

Menu Plan Monday - May 25th

2009-05-26T17:03:00.000-07:00

Er.....maybe this post should be titled Menu Plan Tuesday, but that just doesn't have the same ring to it, now does it? I'm a day late due to the long weekend, but menu planning just the same! Busy week, with lots of plans...so my menu is a little light...and random!

Tuesday - We were just given great seats to the Angels game tonight! So my brother and his girlfriend are coming over to stay with the kids. I am making them the Chicken Broccoli Braid I never got around to last week. Recipe and pictures manana!

Wednesday - Matt has softball and I go to Book Club. Kids will probably eat dinner at Grammie's. I am making my Mom's Overnight Layered Salad to take to Book Club.

Thursday - Cheese Tortellini with Prosciutto and Peas with garlic bread

Friday - Grilled Teriyaki Chicken with baked potatoes and green beans

Saturday - Chuck E Cheese!! I have 100 gold and silver Pirate coins I bought in the dollar spot at Target. The kids get to move them from one jar to the next for things like - taking turns and sharing on their own, following thru with tasks first time they are asked, helping set and clear the table at dinner, being ready for school on time, sleeping in their beds all night...They are just 4 coins shy of filling their coin jar.

Sunday - Matt and I are attending a retirement party for Newport's Athletic Secretary at the Yacht Club tonight. She's been faithfully serving the sports teams and coaches for over 30 years!

Thanks for your patience! I finally got around to posting last week's Spanish Rice and Chicken & Green Chile Casserole recipes today. Be sure and visit OrgJunkie for more menu plan inspiration.

Overnight Layered Salad

2009-05-26T15:56:00.000-07:00

This is something my Mom always took to Summer potlucks when I was a kid. I remember not liking it....but I also remember not being a very adventurous eater. Now I LOVE IT! I am making it for Book Club tomorrow night. It's important to make this a day ahead so that the flavors have a good 12 hours or more to meld. So Yummy!

Ingredients
1 head of iceberg lettuce, shredded
1/2 cup green onions, thinly sliced
1 8oz can of sliced water chestnuts
1 10oz package frozen peas

2 cups mayonnaise
2 TBSP sugar
1/2 cup Parmesan cheese
1 tsp seasoned salt
1/2 tsp garlic powder

3 hard boiled eggs
10 sliced of bacon, cooked and crumbled
2 tomatoes, seeded and diced

Directions
In a 9X13 glass baking dish, layer shredded lettuce, onion, water chestnuts, and frozen peas - in that order.
In a separate bowl, combine mayonnaise, Parmesan, sugar, seasoning salt, and garlic powder.
Spread mayonnaise mixture evenly over top of peas.

Cover with plastic wrap and refrigerate overnight.
Before serving, uncover and top with crumbled bacon, tomatoes, and sliced hard boiled egg.

ENJOY! (I always go back for seconds...and it makes great leftovers!)

Spanish Rice

2009-05-26T15:20:00.000-07:00

A more traditional recipe would omit the corn, peas, and carrots and just be rice, onions and tomatoes....but this is my sneaky way to get my kids to eat some veggies. Feel free to omit any of them you don't like. Since you add them at the end, leaving them out wont change the consistency of the rice.

Ingredients
2 TBSP olive oil
1 onion, chopped fine
1 TBSP minced garlic
2 cups of medium or long-grain white rice
4 cups chicken broth (I like to use chicken stock, if I have it on hand)
1 TBSP tomato paste
1/4 tsp oregano
1/4 tsp cumin
1 teaspoon salt
1/2 cup frozen peas
1/2 cup carrots, diced and cooked
1/2 cup frozen corn
1/2 cup diced tomatoes

Directions
In a large skillet brown rice in olive oil over medium heat.
Add onion and garlic and cook, stirring frequently, about 4 minutes, or until onions are softened.
In a separate sauce pan bring stock to a simmer.
Add tomato paste, oregano, cumin and salt to the stock.
Add rice-onion mixture and bring to a simmer.
Cover. Reduce heat and cook 15-25 minutes, or until all the liquid is absorbed.
Add corn, peas, cooked carrots and fresh tomatoes.
Turn off heat and let sit for 5 minutes.

Serve with Tacos, Enchiladas, or Chicken & Green Chile Casserole and ENJOY!

Chicken & Green Chile Casserole

2009-05-19T18:37:00.000-07:00

For dinner tonight I started out making Pampering Beki's Green Chile Casserole. But as I was gathering the ingredients, they made me think of a couple other recipes I love.

The first is an appetizer my mom makes called Josephina's. (I'll have to post that recipe next!) They are little toasted pieces of baguette topped with a garlic, mayonnaise, green chiles, and jack cheese mixture, then broiled until bubbly and brown. The are delicious and always disappear like hot cakes!

The second is my White Chicken Enchiladas. Matt's favorite dinner of all time.

So I decided to tweak Beki's recipe a bit and this is what I ended up with:

Ingredients
3 chicken breasts, cooked and shredded
1/2 cup sour cream
1/2 cup mayonnaise
1 TBSP minced garlic
large can of diced green chiles
1 bunch of cilantro
salt and pepper to taste
1 14 oz brick of jack cheese, grated
8 tortillas

avocado and green onions for garnish

Directions
Preheat oven to 450 degrees F. Spray the bottom of baking dish with cooking spray. (I used my brownie pan that is 8X10, but you could stretch it to fit a 9X13 if you wanted)
Cut tortillas in fourths, making 24 triangles.
In a large bowl, combine chicken, sour cream, mayonnaise, garlic, green chiles, cilantro and salt & pepper.
Place 6 tortilla triangles into the bottom of pan. If you make them so the points face out, they will fill the corners just right!

Spread a layer of chicken mixture over tortillas and top with 1/4 of the jack cheese.
Top cheese with another layer of 6 tortilla triangles.
Continue layering chicken mixture, cheese, and tortillas 3 more times, ending with tortillas.
Top with remaining 1/4 of jack cheese.
Bake in the oven for 25-30 minutes, until cheese is golden brown and the edges are bubbly.
Let stand for 5 minutes before cutting into squares like lasagna.

Garnish with avocado slices and green onion
Serve with Spanish Rice, beans, or a green salad and ENJOY!

Menu Plan Monday - May 18th

2009-05-18T09:23:00.000-07:00

Seems there is a hiccup in every week (last week it was two!) and I always end up pushing at least one meal off till the following week. Which is fine really, just kinda annoying to my OCD self. It bugs the back of my little brain that I was supposed to make the Brie Burgers last week and post pictures, but I haven't done it yet! Tonight, tonight, tonight.....

We all really liked the Honey Lime Chicken last week! It was fast and easy, and since we enjoy those flavors, I usually have all the ingredients on hand. I will definitely make it again.

Once a month I have season tickets to the theatre with girlfriends. We always meet for dinner & drinks at a different restaurant before. Last month, we went to a Cuban restaurant, Habana, and I had the Salmon. It was SO GOOD. (Also enjoyed a Blackberry Mojito that knocked your socks off!) The Salmon was grilled and topped with a spicy cream sauce of tomatoes and green onions and served with black beans and rice. This week I am going to try and recreate it....If it works, I'll post the recipe! If you live in the OC, go try Habana on a warm night. The patio is beautiful with seriously hundreds of candles and every plate makes your mouth water.

Monday - Brie & Shallot Parisian Burgers with TJ's Garlic Fries

Tuesday - Green Chile Casserole from Pampering Beki

Wednesday - Softball game and Bible Study....probably dinner on the run, or something simple like Soup & Grilled Cheese.

Thursday - Habana's Salmon with black beans and white rice

Friday - Chicken & Broccoli Braid with green salad (recipe to come)

Saturday - Chicken Tacos and Spanish Rice (recipe to come). Maybe some margaritas as we cheer on the LakeShow.

Sunday - "Snack Bar is now Open" (This is what my Dad used to say when he made dinner when I was a kid. It meant cleaning out the fridge of all the weeks leftovers and passing them off as mini meals!)

STILL can't wait to try the Crack Burgers...er, I mean Brie Burgers! And hoping my Salmon can hold a candle to Habana's. Be sure and visit orgjunkie.com for more menu planning inspiration.

Menu Plan Monday - May 11th

2009-05-12T21:54:00.000-07:00

Well - better late than never right?! I finally got around to doing my shopping tonight and "menu planned" as I walked the aisles. Can't wait to try the Crack Burgers...er, I mean Brie Burgers! Be sure and visit orgjunkie.com for more menu planning inspiration.

Monday - Pot Roast, Rice & Carrots

Tuesday - We went to Ruby's as I was still regrouping from the weekend's festivities and didn't do my grocery shopping until tonight (rather than Sunday!)

Wednesday - Green Chile Casserole from Pampering Beki

Thursday - Ginger & Soy marinated steaks, Wasabi Mashed Potatoes & Green Beans

Friday - Honey Lime Chicken with steamed rice and Broccoli (carried over from last week)

Saturday - Brie & Shallot Parisian Burgers with Fruit Salad

Sunday - Spaghetti Bake and Garlic Bread

Brie & Shallot Parisian Burgers

2009-05-10T20:44:00.000-07:00

One of my sister's girlfriends from college - whom I follow on Twitter (yes, I'm a stalker like that. Technically she's my girlfriend too, we shared a crazy weekend in Chicago together!) recently tweeted about a Brie and Shallot Burger recipe. Within seconds I was tweeting back asking for it.

Brie is like crack to me. I can't get enough. It's so stinkin' good. Hot, cold, room temperature. With wine, with water, on a sandwich, on a crostini, with crackers, with apples...I don't care. I want it. When asked if I could only take 5 things to an island...Brie was one! Matt, books, Chardonnay, and sushi were the others. (Is that bad I didn't bring my children?)

I digress, back to the Crack Burgers. Marisa was kind enough to share her recipe with me and I'm making them this week for dinner! So excited to use the arugula from our garden. It needs to be picked!

Ingredients
1 cup thinly sliced shallots
2 TBSP extra virgin olive oil

(Because I can't leave a good thing well enough alone and the thyme in my garden was begging to be picked along with the arugula....I added a tsp of minced garlic and a TBSP of minced thyme to the shallots when they were caramelizing)

Patties
1.5 lb ground chuck
3 T fine bread crumbs
3 T beef broth
1 t kosher salt
1/2 t freshly ground pepper
4 oz brie cheese, rind trimmed away and cut into 4 pieces

4 round crusty rolls
Whole grain mustard
2 cups baby arugula

Directions
Over low heat, combine the shallots, olive oil, garlic and thyme until they are caramel brown (about 20 min)
Let cool to room temperature.
Mix the patty ingredients, and form into 8 thin patties.
Place 1 oz of cheese in the center of 4 of the patties and top with remaining ones.

Pinch together the sides and pat patties flat.
Make sure there is a 1/3 inch of meat on the top and bottom of the cheese so it doesn't leak out when cooking.
Cook over direct high heat for 10-12 minutes, flipping once.
Assemble on rolls with mustard, arugula, and shallots.

Serve with Herb & Cheese Oven Roasted Fries and ENJOY (responsibly!)

Let the Parties Begin!

2009-05-08T13:50:00.000-07:00

Tonight I'm taking my sister and her girlfriends from college (all flew in from out of state) out on a Duffy Boat around Newport Bay. We'll take in the sights and sunset, chit chat, and celebrate my favorite Bachelorette! All while enjoying the following:

Sunscreen Punch
Garlic Steamed Artichoke with Lemon Tarragon dip Herb Marinated Shrimp with Cocktail sauce
Brie, Glouchester Cheddar with Stilton, & Wensleydale Apricot cheeses
Prosciutto wrapped Canteloupe
Red Velvet Cupcakes

I'll try and post pics from my phone when we are out on the boat later tonight! But pics from my phone go to "Bringing Up Burns" so check that if you want to see...

Don's Sunscreen Punch

2009-05-06T12:58:00.000-07:00

My Mom & Dad are famous for this recipe. We always have it at family gatherings in the Summer. It's so good and refreshing. But there's plenty of kick to it, so Beware...it's easy to drink too much! I don't know what it's "really" called but our family has coined it "Sunscreen Punch" because it smells like yummy Hawaiian Tropic Tanning Oil.

1/2 gallon of Pineapple, Orange, Guava juice (POG)
1 can of Kern's Pineapple Coconut Nectar
2 cups of Malibu Coconut Rum

Mix all ingredients together and pour over ice. Find a sandy beach and slurp down. Take nap in the Sun.
ENJOY!

Menu Plan Monday - May 4th

2009-05-03T22:54:00.000-07:00

This week ahead is going to be SO busy for me. On top of my normal Mommy/Daycare Provider responsibilites, I have a trillion things to get accomplished before Friday. I'm hosting 3 events for my sister's Bridal Shower/Bachelorette Weekend and I'm a little obsessive in the party planning department. So I'll be a baking, sewing, crafting fool over the next few days. But I am very excited for everything I have planned. I think my sister is going to have a blast and be quite spoiled...which is exactly the point!

Monday - Apple Cheddar Chicken with mashed potatoes and peas & carrots (carried over from last week)

Tuesday - Celebrating Cinco de Mayo with White Chicken Enchiladas, Spanish Rice and Pinto Beans. Homemade Guacamole, Chips and Pacificos with Lime will round out the night!

Wednesday - Honey Lime Chicken with steamed rice and Broccoli

Thursday - Kate flys in tomorrow and we're getting excited for her arrival with Chicago Style Hot Dogs and Herb & Cheese Oven Roasted Fries.

Friday - Let the Festivities Begin!! Duffy Boat ride with my sister and her out of state girls who are flying in for the weekend. We'll have drinks and apps on the boat and enjoy the sights of Newport Bay. Probably dock at the Cannery and hope the bartender takes good care of us with yummy drinks and the best Sushi in town. (He should....he's our little brother!)

Saturday - Mad Hatter's Tea Party by day. My mom and I are making all the food. Here's my recipe for Orange Cranberry Scones! Then some "Appropriately Inappropriate Festivities" by night. We're all taking a Pole/Lap Dance class together, followed by dinner reservations and Slumber Party at the hotel.

Sunday - Mother's Day...I'm leaving it up to Mateo. We'll probably BBQ with my fam and enjoy Kate's last night in town before becoming Mrs. Suberlak. 67 Days and counting!

Hope everyone has a great week! I can't wait to share pics of all our fun next weekend. Be sure and head over to OrgJunkie to get more menu planning ideas!

Orange Cranberry Scones

2009-05-02T23:08:00.000-07:00

Ingredients

2 cups flour
2 TBSP sugar
1 TBSP Baking Powder
1 teaspoon salt
1/4 cup COLD unsalted butter, cut into small pieces
2 TBSP orange zest
1/2 cup dried cranberries
1 cup Half & Half
raw sugar for decoration

Directions
Preheat oven to 375 degrees.
Sift together the flour, sugar, baking powder and salt into a large bowl.
Add the cold butter and blend with a pastry blender until coarse and crumbly.
Add the orange zest and cranberries and toss.
Add Half & Half and mix just until combined.

At this point you can either drop large spoonfuls of the mixture onto a cookie sheet to make round, rustic looking scones. Or you can knead the dough with some extra flour and pat flat. Then cut into triangles and place onto cookie sheet for more traditionally shaped scones.

Top each scone with some raw sugar.

Bake for 15 minutes or until just golden brown.
Serve warm with Clotted Cream and ENJOY!

Menu Plan Monday - April 27th

2009-04-26T23:23:00.000-07:00

AHHH! I feel like the past week was all over the place with last minute plans and unexpected hiccups (One night all 5 of us were out and I locked my keys in the car right at dinner time. Ugh. We ended up getting fast food on the way home!) So 2 meals got postponed. If it's the LAST thing I do, we WILL eat the Brown Sugar Chicken this week!

Monday - Crock Pot Brown Sugar Chicken with steamed rice and broccoli. I've been wanting to try this for awhile. I've heard many good things about it!

Tuesday - Pioneer Woman's Pot Roast with carrots, button mushrooms and mashed potatoes. (PW makes my heart happy. If you've never visited her blog, go now! RUN! She {almost} makes me want to move to Oklahoma. I already have my own Marlboro Man...but I've yet to see him in Wranglers and boots....YUM.)

Wednesday - Lemon Pepper Pasta with Chicken, Mushrooms & Spinach, salad and French bread

Thursday - "Daddy's Diner" tonight - I'm headed to see Taylor Hicks in Grease for Girls Theatre Night!

Friday - Crock Pot Beef Stroganoff with Egg Noodles and Green Beans

Saturday - Leftovers Buffet

Sunday - Apple Cheddar Chicken with steamed rice and Carrots & Peas

If I've linked you to a Haute Plates recipe I will post pictures that night after I make it. Please visit orgjunkie.com for more Menu Plan Monday meal inspiration!

Apple Cheddar Chicken

2009-04-23T21:49:00.000-07:00

UPDATE: Made this recipe and really liked it! My mom and two girlfriends have both since made it too, and it was a hit for them as well. My only suggestion would be to saute the apples a little before assembling the casserole. They were a little crunchy still when baked as the recipe calls for below. This didn't really bother me - but the kids didn't like the different textures. And I think the sweetness of the apples would come out and meld with the chicken and cheese a bit better if cooked first.

UPDATE #2: Pictures added that include sauteing the apples like I suggested. I think it turned out much better!

This is a recipe my friend Jennifer shared with me. Her exact words were "This sounds kind of strange with the combination of ingredients, but it was soooooo good!"

Ingredients
4 chicken breasts
3 golden apples, peeled and sliced
2 cups cheddar cheese
1 family size can cream of chicken soup
40 (2 packages) Ritz crackers
4 tablespoons butter, melted

Directions
Preheat oven to 350 degrees.
Place chicken breasts in a 9x13 dish.
Pour cream of chicken soup over them, coating them well.

Place sliced apples on top of the chicken, then sprinkle cheese over the apples.

Crush the Ritz crackers until slightly chunky, and mix with the melted butter.
Sprinkle over the cheese to make a crust.

Bake for 25-30 minutes, or until chicken is done in the middle.
ENJOY!

Lemon Pepper Pasta with Mushrooms, Chicken & Spinach

2009-04-22T22:31:00.000-07:00

This recipe can now be found on my family blog,

Bringing Up Burns

Herb & Cheese Oven Roasted Fries

2009-04-21T22:35:00.000-07:00

Ingredients
3 russet potatoes, cut into thin wedges
3 tablespoons extra-virgin olive oil
1 teaspoon oregano, chopped
1 teaspoon thyme, chopped
1 teaspoon parsley, chopped
salt and pepper
1/2 cup grated Parmesan cheese

Directions
Preheat oven to 500 degrees F.
Place potato wedges on a cookie sheet.
Drizzle with just enough olive oil to coat.
Season with herbs, salt and pepper.
Roast potatoes and turn after 15 to 20 minutes.
Sprinkle cheese liberally on potatoes and roast another 10 minutes.

ENJOY!

Turkey Taco Salad

2009-04-21T21:26:00.000-07:00

This recipe can now be found on my family blog,

Bringing Up Burns.

Menu Plan Monday - April 20th

2009-04-20T00:11:00.000-07:00

Whoops! Last week when I put together my menu plan, I completely forgot that Matt and I were going to Santa Barbara for a wedding over the weekend! Then with Megan's trip to the ER last night, that meal got postponed too. So this week looks a little like last week.

Monday - Crock Pot Brown Sugar Chicken with steamed rice and broccoli. I've been wanting to try this for awhile. I've heard many good things about it!

Tuesday - Taco Salad and Quesadillas

Wednesday - Oprah's Turkey Burgers with Herb & Cheese Oven Roasted Fries

Thursday - Spaghetti Bake with Green Salad and Garlic Bread

Friday - Crispy Ranch Chicken with corn and Buttermilk Biscuits

Saturday - Leftovers Buffet

Sunday - Crock Pot Beef Stroganoff with Egg Noodles and Broccoli

If I've linked you to a Haute Plates recipe I will post pictures that night after I make it. Please visit orgjunkie.com for more Menu Plan Monday meal inspiration!

Spaghetti Bake

2009-04-16T12:30:00.000-07:00

Ingredients
8 ounces spaghetti
8 ounces sour cream
8 ounces cream cheese
3 green onions, chopped
1 bell pepper, chopped
1/2 lb ground beef, cooked and drained (crumbly)
1/2 lb hot Italian sausage, cooked and drained (crumbly)
1 cup shredded mozzarella cheese
30 ounces spaghetti sauce
1/2 cup Parmesan cheese
season with salt and pepper

Directions
I usually split this recipe between two 8x8 pans and freeze one of them for another time, but you can also make it in a 9X13 pan.
Preheat oven to 350 degrees.
Cook the spaghetti and drain, but don't rinse. (I usually break mine in thirds for easier serving later on)
Put spaghetti right back into the warm pot.
Melt the cream cheese in the microwave until soft (about 30 seconds) and blend with the sour cream.
Add green onions and bell peppers to the cream cheese mixture.
Pour cream cheese mixture over the spaghetti and mix well.
Put spaghetti mixture into greased pan.
Layer some of the mozzarella, then the beef and sausage, then a little more mozzarella.
Spread the spaghetti sauce across the entire casserole and then put the rest of the mozzarella on top. Top with Parmesan.
Bake for 30- 35 minutes.
Let it stand for 5 or 10 minutes before serving.
ENJOY!

Crock Pot Beef Stroganoff

2009-04-15T13:02:00.000-07:00

Ingredients
1 1/2 pounds beef stew meat
salt and pepper
1 onion, chopped fine
1 can condensed cream of mushroom soup
1 (8 oz) package sliced mushrooms
1 (14 oz) can of beef broth
2 tsp minced garlic
2 TBSP Worcestershire sauce
1/4 cup red wine
2 TBSP all-purpose flour
8 ounces sour cream
8 ounces cream cheese
1/2 cup chopped fresh parsley

Directions
Place the beef in the bottom of crock pot, and season with salt and pepper to taste.
Place onion on top of beef, and then add soup and beef broth.
Add garlic and Worcestershire sauce.
In a small bowl, mix together the wine with the flour. Pour over the beef.
Add the fresh mushrooms last, on top of all the other ingredients.
Cover, and cook on Low for 5 hours.
Stir in the sour cream, cream cheese and parsley, and continue cooking for 1 more hour.
Serve over egg noodles or steamed rice with steamed broccoli or green beans.
ENJOY!

Menu Plan Monday - April 13th

2009-04-13T00:07:00.000-07:00

I'm Back! Thank You for bearing with my two week break. GG's passing took the wind out of my sails and posting to the blog started to feel more like a chore. Plus we were crazy busy with family in town, 4 birthdays, and several nights out of the house...so menu planning seemed in vain.

But no more! We are this close to putting in an offer on a house, so eating in and saving money is more important than ever now. And I start taking care of another baby in a few days so being organized and making one trip to the grocery store each week is crucial to my sanity. Menu Plan Monday to the rescue. Here's what we are eating this week:

Monday - Grilled Chicken Caesar Salad with Blueberry Muffins

Tuesday - Matt and kids will eat Chicken Taquitos with Rice and Beans. Today should be Candace's 34th Birthday. Soafter the kids go to bed, I'm going out to dinner with girlfriends to celebrate and reminisce.

Wednesday - Roasted Tomato and Goat Cheese Tarts (not what the fam will be eating...but it's what I am taking to Book Club tonight. Matt and kids will most likely have Grilled Cheese and Chicken Noodle Soup.)

Thursday - Spaghetti with Green Salad and Garlic Bread

Friday - Crispy Ranch Chicken with corn and Buttermilk Biscuits

Saturday - Leftovers Buffet

Sunday - Crock Pot Brown Sugar Chicken with steamed rice and broccoli. Anything nicknamed "Candy Chicken" sounds like it should be a hit in our house!

I hope everyone has a good week. Be sure and visit orgjunkie.com for more menu inspiration. If I've linked you to a new Haute Plates recipe, I'll post pics that night after I make it. Happy Monday!

Buttermilk Biscuits

2009-04-09T20:22:00.000-07:00

This recipe can now be found on my family blog,

Bringing Up Burns

Crispy Ranch Chicken

2009-04-09T19:18:00.000-07:00

This is one of those things where less is more - in terms of the Ranch salad dressing. Don't use too much to coat your chicken breasts! Otherwise, it absorbs into the crackers and they don't stay crispy. Use just enough to wet the chicken so the cracker crumbs stick.

Ingredients
4 boneless, skinless chicken breasts
1/4 cup Ranch salad dressing
1 TBSP Ranch dip mix (I use the packet of Hidden Valley)
20 crushed butter crackers
1/4 cup olive oil

Directions
Place chicken in a shallow pan or dish (a pie pan works great).
Pour half the salad dressing over the chicken, turn and coat with remainder.
Toss crushed butter crackers with the tablespoon of dip mix.
Cover chicken with half the cracker crumbs.
Add oil to skillet and heat over medium flame.
Place chicken into skillet, crumb side down.
Cover uncoated top of chicken with the remaining cracker crumbs.
Cook chicken for about 7-8 minutes then carefully flip with a spatula.
Cover and cook for 7- 8 minutes more.

Serve with veggies and Buttermilk Biscuits and ENJOY!

Roasted Tomato and Goat Cheese Tart

2009-04-08T19:38:00.000-07:00

Ingredients

Goat Cheese Filling
1/2 cup heavy cream
8 ounces goat cheese
1 egg
1/2 tsp salt

Roasted Tomatoes
12 Roma tomatoes, halved lengthwise
1 TBSP chopped thyme
1 TBSP chopped parsley
1 TBSP chopped oregano
1 TBSP chopped basil
1 TBSP chopped garlic
1 TBSP chopped shallots
2 tsp kosher salt
1 tsp black pepper
1/4 cup extra virgin olive oil

1 recipe of Flaky Pie Crust Dough

Directions
To make the Filling:
Beat heavy cream in a large bowl (I use my Kitchen Aid mixer) until stiff.
Add goat cheese and egg and combine. Refrigerate until you are ready to assemble tarts.

To roast Tomatoes:
Preheat oven to 200°.
Line a baking tray with foil; spray a light coating of olive oil on the tray.
Toss tomatoes in a large bowl with the rest of the ingredients.
Line the tomatoes on the tray, spacing them as evenly as possible. (Crowded tomatoes take longer to cook. But this is not necessarily a bad thing as your home is going to smell yummy!)

Roast tomatoes about 3 hours.
Check the tomatoes after 2 hours. If you want them to get a little darker in color, raise the temperature to 225° for the last hour of roasting.
The tomatoes are done when they have released most of their juices, but are still moist and hold together. Allow to cool on the tray.

Assembling Tarts:
Preheat oven to 350 degrees.
Roll out dough into a large circle. (You can also do a bunch of individual tarts if you'd prefer.)
Once you have your circle formed, cheese filling in the middle and spread evenly, leaving about a 2 inch edge all the way around.
Top with tomato halves, cut sides up.
Fold up the edges of the tart and pinch to seal.

Bake the tart for 25 minutes, or until the edges of the crust are just beginning to brown.
If your tomatoes and herbs begin to get too dark, tent with foil until finished baking.
Cut into triangles and serve hot or at room temperature. Both are equally delicious!

ENJOY!

Hiatus

2009-04-01T14:03:00.000-07:00

No "Menu Plan Monday" this week - with GG's passing and memorial, my birthday, Girls Theatre night, softball, and a baby shower all happening this week...there was TOO much going on for me to even bother. My sister is in town, and we will most likely be eating out or over at my Mom's most of the week. I'm presently making Lemon Cheesecake Bars and Chocolate Cupcake bites for the baby shower...recipes and (hopefully) pics to come!

And as soon as I locate my camera's battery charger I will post pictures of last week's recipes. They are currently stuck in my camera! I've looked in all the obvious places to no avail. It's gone AWOL. My guess is my gypsy of a daughter has it safely tucked away somewhere.

I've heard from a few of you who made the Gooey Cake Bars with sweet success! Thanks for the feedback. Makes me want to try a new variation....

Gooey Cake Bars

2009-03-26T21:03:00.000-07:00

These started with Paula Dean's recipe for "Gooey Cake." My mom had made it earlier this week and was telling me about it. It sounded so yummy, I decided I had to try. Paula Dean is known for being over the top, sugary sweet. Anyone who makes bread pudding out of Krispy Kremes and sweetened condensed milk is dangerous in my book. But probably also a really good dessert cook! The recipe my mom made had pineapple in it. And when I Googled "Gooey Cake" I found about a hundred different variations on the same theme - chocolate chip, pumpkin, banana, carrot, lemon, pecan. All sounded delicious, but I decided to start with the basic. Next time I'll get more adventurous.

Paula recommends baking these in a 9X13 pan. I used an 8X8 brownie pan instead. I liked how mine came out with a thick crust and were more like cookie bars than cake. Be sure and let them cool completely before cutting into squares. And cut them small...these bad boys are SUPER rich!

Ingredients

Crust
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions
Preheat oven to 350ºF.
Grease a 9x13 pan.
In a large bowl blend the cake mix, egg and melted butter.
Mix well. Pat into the bottom of the 9x13 pan.

Prepare filling:
Using an electric mixer beat the cream cheese until smooth
Add the eggs and vanilla.
Pour in the powdered sugar and beat well.
Slowly add the butter and mix well.
Pour filling over the dough, and spread evenly.
Bake 40-50 minutes. DO NOT over bake. You want the middle to be soft and gooey.
Cool completely before cutting into 24 squares.
(My 8X8 pan made 16)

Get a large glass of cold milk, or cup of hot coffee, and ENJOY!

Menu Plan Monday - March 23rd

2009-03-22T21:55:00.000-07:00

Did I mention that I love menu planning? For the very reason that, this week is BUSY!! Softball, Bible Study, and two Birthday celebrations. Plus we hiccup'd a few nights last week - with last minute plans, so I am repeating some meals I didn't get a chance to make, but had already shopped for! Needless to say, this week my menu planning is a little all over the place. But isn't that a lot like life? Menu Planning makes it that much easier to roll with the punches and make the best with what you've got.

Monday - Swedish Meatballs with steamed rice and broccoli

Tuesday - BBQ Chicken Pizza with green salad

Wednesday - Take Out at Daddy's softball game before we tag team the babes and I run to Bible Study

Thursday - Crock Pot Tortilla Soup and Quesadillas

Friday - Teriyaki Tri Tip with Cornflake Cheesy Potatoes and Spicy Coleslaw

Saturday - Fantasy Draft Party & BBQ. It's our Uncle Andy's Birthday. I'm making him his favorite Cherry Cheese Tarts.

Sunday - Matt and I go to The Happiest Place on Earth all day! (for my birthday...which is really next Tuesday, kids will be at Grandma's) All I want to eat is THIS and THIS.

I hope everyone has a good week! Be sure and visit orgjunkie.com for more menu inspiration. If I've linked you to a Haute Plates recipe, I'll post pictures after I make the meal that night. Thanks for the interest and support...I was visited by 731 people last Monday. I almost feel famous....{BLUSH}

Cherry Cheese Tarts

2009-03-22T20:40:00.000-07:00

These are my brother, Andy's favorite treat. I made them for him for his birthday. I also bought him a Coke bottled in Mexico from our local Cantina. He likes "Mexico Coke" better....he swears it's sweeter! Happy Birthday Andy. I love you!

Ingredients
24 Nilla wafers
2 (8 oz.) packages cream cheese
1/2 c. sugar
2 eggs
1 tsp. vanilla
2 cans cherry pie filling

Directions
Preheat oven to 350 degrees.
Line each cup with a cupcake paper.
Mix cream cheese and sugar until light and fluffy.
Add eggs, one at a time, and vanilla.
Scrape down sides of bowl and mix again.
Place a wafer (round side up) into each cupcake liner.
Fill with cream cheese mixture and bake at 350 degrees for 12-15 minutes.
Cool completely, then top each tart with the pie filling.
Refrigerate until time to serve, best if at least 4 hours.
(Blueberry topping would be good too, our fam just loves cherry!)

Crock Pot Tortilla Soup

2009-03-21T22:13:00.000-07:00

Don't be fooled by all the ingredients - this is a super easy recipe and it's SO yummers! Just throw everything into the crock pot and let the aroma fill your home and entice your appetite. I like to top this soup with fresh squeezed lime juice, avocado, tortilla strips, and grated Jalapeno Jack cheese. I also grill up some cheddar quesadillas for the kids.

Ingredients
Soup
3 shredded, cooked chicken breasts
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 red bell pepper, seeded and sliced
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can pinto beans, drained
2 cloves garlic, minced
2 cups water
3 (14.5 ounce) cans chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro

Toppings
Fresh Lime juice
Jalapeno Jack cheese, grated
Avocado

Directions
Place chicken, tomatoes, enchilada sauce, onion, bell pepper, green chiles, pinto beans and garlic into a slow cooker.
Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
Stir in corn and cilantro.
Cover, and cook on LOW setting for 6 hours or on HIGH setting for 3 to 4 hours.
Top with lime juice, tortilla strips, grated cheese and avocado.
Serve with grilled quesadillas.
ENJOY!

BBQ Chicken Pizza

2009-03-19T15:20:00.000-07:00

Ingredients
3 cups Bisquick
1/2 cup hot water
2 TBSP vegetable oil
1 1/2 cups cooked chicken breasts, chopped
1/2 cup red pepper, sliced
1/4 cup purple onion, sliced
1 bunch cilantro, chopped
1 cup BBQ sauce
1 1/2 cups shredded mozzarella cheese

Directions
Preheat oven to 450 degrees.
In a large mixing bowl, mix Bisquick, hot water and vegetable oil until a soft dough forms.

Beat dough about 20 strokes with a large spoon.
Let dough stand for 10 minutes.
Meanwhile, in a separate bowl, combine cooked chicken breast, red pepper, purple onion, cilantro and BBQ sauce.
Grease cookie sheet or 12-inch pizza pan.
Dip your hands in baking mix and then press the dough into circle on cookie sheet, pinching up the sides (or fill the pizza pan.)
Spoon BBQ Chicken mixture onto dough and top evenly with cheese.

Place in oven on lowest rack and bake for 15 minutes.
ENJOY!

Missouri River Mud Bars

2009-03-17T09:45:00.000-07:00

These are some of the best cookie bars I have ever eaten, and I'm not even a big fan of chocolate! (but caramel...yes!) The recipe comes from a good friend, and faithful Haute Plates reader Jodi Wells! I made them for the girls' teachers for St. Patrick's Day and packed them into little green buckets along with some gold chocolate coins. Nothing says "Lucky" like surprise, homemade yumminess!

Ingredients
Crust
1 3/4 cup flour
1 cup oatmeal
1 cup brown sugar
1 cup (2 sticks) melted butter
pinch of salt
1/3 cup chopped pecans (or walnuts, if you prefer)
1 tsp baking soda
1/2 tsp vanilla

Caramel Sauce
9 ounces of caramels
1/2 cup heavy cream
1/2 tsp vanilla

Topping
1 cup chopped pecans
1 cup chocolate chips

Directions
Preheat oven to 350 degrees.
In a large bowl, combine the flour, oatmeal, brown sugar, pecans, salt, and baking soda.
Add the vanilla to the melted butter and stir.
Mix together the wet ingredients with the dry ingredients.
Press into a 9X13 pan and bake for 15 minutes.
Remove from oven and cool slightly.

While crust is cooling, make caramel sauce by melting all ingredients in a double boiler, stirring constantly. (I've made it without a double boiler before - just use a super low heat, melting slowly and stirring constantly)
TIP: I spray the inside of the double boiler/sauce pan with Pam before starting - it makes for easier clean up!

Pour caramel over baked crust.
Top the caramel with the chopped pecans and chocolate chips.
Return to oven and bake another 15 minutes, or until the chocolate chips are slightly melted.
Allow to cool completely before cutting!
Run a knife around the edges and cut into 24 bars.

ENJOY!

Irish Soda Bread

2009-03-17T09:00:00.000-07:00

My name is Erin and I have a shamrock tattooed on my body. Therefore, I can't very well NOT post one of my traditional Irish recipes in honor of St. Patrick's Day. We always enjoy Corned Beef and cabbage, Colcannon, parsnips, carrots, and this soda bread for dinner. Don't forget to wash it all down with a glass of warm Guinness or better yet, a shot of Redbreast! Slainte!

Ingredients
2 cups flour
1/4 cup sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 TBSP melted butter
1/2 cup raisins or currants
1 TBSP caraway seeds
1 1/4 cup plain yogurt
1 large egg, beaten

Directions
Preheat oven to 350 degrees.
Plump raisins or currants in hot water for a few minutes, drain well.
Sift the flour, sugar, baking soda, and salt into a large mixing bowl.
Add the raisins or currants and caraway seeds and mix well.
In another bowl, combine egg, yogurt and melted butter.
Add wet ingredients to the dry ingredients.
Combine with a spoon until just mixed.
Being careful not to handle too much (it will make your bread tough) form the dough into a disk about 6 inches in diameter and 3 inches thick in the center.
Dough is supposed to be light and airy and quite sticky, but you can dust with a little more flour if needed.
Place on a cookie sheet and cut a cross on the surface.
Bake 45-50 minutes.
Bread will be golden brown and will sound hollow when the bottom is tapped.

Cut circle into triangles and serve warm with butter and Rhubarb jam.
ENJOY!

Menu Plan Monday - March 16th

2009-03-15T22:18:00.000-07:00

YAY! I love Menu Planning. My week last week was so easy! I made dinner 7 nights in a row and it wasn't a chore. I loved trying new recipes as well as making some old favorites of my own. I think the Crock Pot has become my new best friend....

This week, same as last, if I have linked you to a Haute Plates recipe, I will post pictures after I make the meal that night!

Monday - Broccoli Cheese Soup with French Bread

Tuesday - Corned Beef and Cabbage with Irish Soda Bread

Wednesday - Easy Taco Pie with Santa Fe Caesar salad

Thursday - Crock Pot BBQ Chicken with Cheesy Corn Casserole and Fruit Salad. Lemon Meringue Pie for dessert (I'm taking dinner to a friend tonight...so that's why the dessert!)

Friday - Leftovers/Take Out

Saturday - Teriyaki Tri Tip with Cornflake Cheesy Potatoes and Spicy Coleslaw

Sunday - Swedish Meatballs with egg noodles and broccoli

Take a trip over to orgjunkie.com to get inspired and find a whole bunch more Menu Plan Monday posts and recipes!

Spicy Coleslaw

2009-03-15T21:43:00.000-07:00

Ingredients

Dressing
1 1/2 cups mayonnaise
1 bunch cilantro, chopped
3 shallots, chopped
4 cloves garlic, chopped
2 jalapeno peppers, chopped
2 TBSP fresh lime juice
1 TBSP rice wine vinegar
1 TBSP Dijon mustard
1 TBSP Worcestershire sauce
1 tsp ground cumin

Slaw
1 head green cabbage, cored and shredded
1 head purple cabbage, cored and shredded
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
2 carrots, shredded
salt to taste

Directions
In a blender, puree the dressing ingredients until creamy.
Combine the slaw vegetables in a large bowl.
Pour dressing over vegetables and toss to coat.
Season with salt to taste.
Cover and refrigerate.
Tastes best if you let the flavors meld for a couple hours before serving.
ENJOY!

Crock Pot BBQ Chicken

2009-03-15T20:57:00.000-07:00

Ingredients
4 frozen chicken breasts
1 brown onion, chopped
12 oz Coke
1 bottle BBQ sauce
2 TBSP butter, cut up
1/2 tsp salt
1/2 tsp black pepper

Directions
Put ingredients into the crock pot in the order listed, covering the chicken breasts with the Coke and BBQ sauce.
Cook on low for 7-8 hours.
Serve with Cheesy Corn Casserole and Fruit Salad.

ENJOY!

Lemon Meringue Pie

2009-03-14T21:22:00.000-07:00

YUM. This is my favorite pie. I love lemon. Especially when my girlfriend Joanna brings me fresh Meyer one's from her tree. So tart and so delish!

Ingredients
1 pre-baked Pie Crust

Filling
7 TBSP cornstarch
1 TBSP flour
1 3/4 cups sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of 2 lemons
1 TBSP butter
1/4 tsp salt
1/2 cup unstrained lemon juice

Meringue
5 egg whites, stiffly beaten
1/4 tsp salt
9 TBSP sugar
1/4 tsp lemon juice

Directions
Preheat oven to 300 degrees.
Sift together the cornstarch, flour and sugar into a large bowl.
Whisk in the boiling water, continue to stir until the mixture is smooth.
Cook the mixture in top of a double boiler for 5 minutes. Be sure the water in the double boiler is simmering before the 5 minute count begins.
Meanwhile, in another bowl, beat the egg yolks.
Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper) then slowly add the entire egg yolk mixture to the remaining hot mixture.
Stir in the grated lemon rind, butter, salt, and lemon juice.
Stir constantly, continuing to cook until the egg yolks become smooth and thick.
Pour the filling into the baked pie shell.
Let cool slightly.
Top with meringue while still warm, but not hot.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar 1 tablespoon at a time, and continue to whip until stiff peaks form. Add salt and lemon juice. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Cornflake Cheesy Potatoes

2009-03-14T15:07:00.000-07:00

This is one of those funny recipes that I HATED as a kid...and now I can't get enough of it. Weird. I think this is the best side dish to any BBQ'd meat....but my favorite thing to pair it with is Tri Tip. I love how the casserole all comes together in creamy, cheesy, salty, crunchy goodness. Serves 10-12.

Ingredients
1 (32 oz) pkg. frozen hashbrown potatoes, thawed
3/4 cup butter, divided and melted
1/2 cup onion, chopped
1 can cream of chicken soup (undiluted)
1 (8 oz) sour cream
1 cup grated sharp Cheddar cheese
2 cups cornflakes

Directions
Preheat oven to 350 degrees.
Saute onions until tender, remove to large bowl.
Add potatoes, 1/2 cup butter, soup, sour cream and cheese to the large bowl with onions and stir well.
Spoon into greased 2 1/2 quart casserole dish.
In another bowl, crunch cereal and stir in remaining 1/4 cup melted butter.
Sprinkle cornflakes over potato mixture.
Bake for 45- 50 minutes.

ENJOY!

Meatballs

2009-03-12T20:13:00.000-07:00

When I make this recipe, I use 1/2 that night and freeze the rest for another meal. I usually make Swedish Meatballs with Egg noodles and then Spaghetti and Meatballs. These taste great in both! They also go great right from the freezer to the oven when you are ready to use the second batch. I usually let the kids help roll the mixture into meatballs. They always think it's great fun.

This recipe can now be found on my family blog,

Bringing Up Burns

Applesauce Muffins

2009-03-11T08:32:00.000-07:00

Today is a day off of school for the girls. Parent-Teacher conferences. So since this morning was a little lazier than usual, we made these muffins for breakfast. I adapted the recipe from one I found at "Eat Better America." I left the raisins out, knowing my kids aren't big fans...but I think they would be even better with them in! And, if you didn't have one or the other on hand, you could make them with all white or all whole wheat flour.

Ingredients
2 cups Cheerios cereal
3/4 cup white flour
1/2 cup whole wheat flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
1 tsp baking powder
3/4 tsp baking soda
1 cup applesauce
1/3 cup milk
1 egg
1 tsp vanilla
1/2 cup of raisins (if desired)

Directions
Heat oven to 400 degrees F.
Spray bottoms only of 12 regular-size muffin cups with cooking spray.
Crush Cheerios. (I just did it by hand.)
In a large bowl, stir together cereal, flours, brown sugar, cinnamon, baking powder, and baking soda.
Stir in remaining ingredients just until moistened.
Divide batter evenly among muffin cups.
Bake for 18-22 minutes or until golden brown.

ENJOY! (You kitchen will smell Yummers!)

Menu Plan Monday - March 9th

2009-03-09T06:08:00.000-07:00

I've been wanting to do this for awhile. I get a lot of questions about how I menu plan, coupon clip, grocery shop, and cook in the midst of everything else I've got going on. Truth be told, I get a lot of help from other bloggers! If you haven't heard of it before, there is this blogging trend , hosted by "I'm an Organizing Junkie" called "Menu Plan Mondays" where women all over the world post what they are going to make for dinner for the next 7 nights in a row. Lots of the dinners are accompanied by a personal recipe or link to a recipe. I love this for inspiration! If not for these other bloggers, my family would be eating a continuous cycle of chicken tacos, spaghetti, and salmon with the occasional night of hot dogs and mac n' cheese thrown in!

So I am going to attempt to "Menu Plan Monday." I can't promise I'll do it every week - even though that is my goal. But I have had such an amazing response to Haute Plates - sometimes 500 hits a day!! So I feel it's time to give you a little more love! I hope you enjoy the recipes I post. Even more, I hope I inspire you to join in the series. Visit orgjunkie.com and check it out!

So - for my inaugural week, here is what we are having for dinner. (PS - if I've linked you to a Haute Plates recipe, I'll post pictures as I make it this week!)

Monday - Rachael Ray's Shepherd's Pie with Buttermilk Biscuits

Tuesday - Garlic Roasted Crock Pot Chicken with steamed rice and green beans

Wednesday - Tortellini Soup with Garlic Toast

Thursday - Lemon Garlic Chicken Caesar Salad with Blueberry Muffins

Friday - Aunt Marilyn's Spaghetti Bake

Saturday - leftovers (Daddy is away)

Sunday - Crock Pot Beef Chili with Green Chile Cornbread

YUM...I am getting hungry just writing this post. Hope you are too!

Garlic Roasted Crock Pot Chicken

2009-03-08T14:50:00.000-07:00

I've often wanted to make Ina's Chicken with 40 Cloves recipe, but I never seen to have the time or patience...maybe in my old age. For now, this time saving, taste bud satisfying, crock pot recipe will have to suffice!

Ingredients
6 frozen boneless, skinless chicken breasts
Salt
Pepper
Paprika
5 TBSP minced garlic
1/4 pound sweet butter
1/2 cup canned chicken broth

Directions
Sprinkle the chicken breasts, on both sides, with salt, pepper and paprika.
Spread the minced garlic on both sides of the chicken breasts.
Place the chicken into a crock pot and place a few pats of butter on each breast.
Add the remaining butter and chicken stock and cook on LOW for 6 to 8 hours.

Serve over steamed rice with the hot garlic butter sauce.
ENJOY!

Tortelini Soup

2009-03-07T13:03:00.000-08:00

Ingredients
2 teaspoons olive oil
1 cup chopped onion
2 teaspoons chopped fresh oregano
2 TBSP minced garlic
3 cups chopped yellow squash
3 cups chopped zucchini
1 cup chopped carrot
1 cup frozen corn
2 (14 oz) cans diced tomatoes (I use the oregano & basil ones)
3 (14 oz) cans chicken broth
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 package Botini tortellini pasta, cooked al dente
1 (6-ounce) package fresh baby spinach
salt and pepper to taste
1 cup (4 ounces) grated Asiago cheese

Directions
Heat oil in a Dutch oven over medium-high heat.
Add onion; sauté 3 minutes or until softened.
Add oregano and garlic; sauté 1 minute.
Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender.
Add tomatoes and chicken broth and bring to a boil.
Reduce heat, and simmer 20 minutes.
Add pasta and beans and cook 10 minutes or until pasta is tender, stirring occasionally.
Remove from heat. Stir in spinach, salt, and pepper.
Ladle soup into individual bowls; top with cheese.

ENJOY!

Blueberry Pizza

2009-03-04T23:59:00.000-08:00

I hosted Book Club tonight night and made this for dessert. It is my version of perfection. Since I am not a fan of chocolate or peanut butter - a lot of desserts get cancelled out. But anything involving cream cheese and lemon is at the TOP of my list!

The recipe calls for "lemon cookies," which I couldn't find at the regular grocery store. I took a gamble and went to Trader Joe's next...and was so pleased to find these:

They made a perfect crust and were really lemon-y flavorful. If you are looking for a light, fruity, subtly sweet dessert - this one is for you!

Ingredients
Crust
9 oz box Lemon Cookies (I used Trader Joe's Meyer Lemon Cookie Crisps)
1/2 cup (1 stick) melted butter

Filling
8 oz cream cheese
1/4 cup powdered sugar
1 Tbsp lemon peel
1 cup heavy whipping cream

Topping
4 1/2 cups fresh blueberries
1 cup sugar
1/2 cup water
1/4 cup cornstarch
1 tsp lemon peel

Directions

Preheat oven to 350 degrees.
Crush the cookies in a Cuisinart, then combine with the melted butter.
Press into a 12" pizza pan. Bake for 5 minutes then set aside to cool.
(I didn't have a pizza pan, so I used an 8X8 brownie pan instead)

Blend cream cheese, powdered sugar and lemon peel in Cuisinart until combined. Add whipping cream to the mixture with Cuisinart on high speed. Mix until full and fluffy. Spread on cooled crust. Refrigerate.

Combine 1 cup of the fresh blueberries with sugar, cornstarch and lemon peel in a sauce pan.
Bring to a boil.
Stir until mixture thickens. About 5 minutes.
Allow to cool slightly before pouring over crust and cream cheese mixture.
Top with remaining 3 1/2 cups fresh blueberries.
Chill for several hours before serving.

ENJOY!

Strawberry Jello Cake

2009-02-15T22:47:00.000-08:00

I had two boxes of Strawberry Jello left over from the Valentine's cups I made earlier in the week. So after spending a good hour Googling and reading, this is the recipe I came up with for Molly's Minnie Mouse cake. It's a combination of the two I thought sounded the best (and were the easiest!) I thought it turned out very good for a "from the box" cake mix. Best of all it was PINK! As well as moist, fluffy, and Strawberry sweet. My Birthday Girl loved it!

Ingredients
1 box White cake mix
4 eggs
1/2 cup water
1 cup oil
1 (6oz) box Strawberry jello
1/2 cup frozen strawberries, thawed and pureed.

Directions
Preheat oven to 350 degrees F.
Grease and flour two 9 inch round cake pans.
Mix all the ingredients together, scraping down sides of bowl.
Pour into pans (mine made enough for about 2 1/2 cups in each pan.)
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven.
Cool 5 minutes, then turn out of pans onto rack and cool completely.
Frost with Strawberry or Buttercream Icing.

ENJOY!

I totally cheated this time around, as I was running out of time, and used fondant and canned frosting! (Easy to tint and pipe in a hurry and right up a 4 year old's alley! Plus Minnie's bow held it's shape perfectly!) But if you wanted to make your own simple Strawberry icing, try this:

Ingredients
1 stick unsalted butter, softened
1lb box powdered sugar
1/2 cup frozen strawberries, thawed and pureed.

Directions
Cream the butter and sugar together until light and fluffy - about 2 minutes.
Add 1/3 to 1/2 cup of berries until desired spreading consistency.
Beat until creamy.
Spread on cake.

Ice Cream Cone Cupcake Pops

2009-02-12T22:08:00.000-08:00

Ever since I found Bakerella's blog, I've been dying to try out her Cupcake Pops. They are just so stinkin' cute! But as much as I love to bake - I don't have the time to do something simply for the fun of it. So I've been patiently waiting for a proper celebratory reason to try these out! Molly's Birthday seemed like perfect timing.

Molly's preschool teacher asked at the beginning of the school year, that if we wanted to bring cupcakes to school to celebrate our child's birthday, to please not have frosting on them. WHAT?! No Frosting?! What good is a cupcake without the frosting? Especially when you are 4 years old! But then I thought of the Cupcake Pops and realized, I could still get the awesome cupcake effect...but not break the dreaded "No Frosting" rule!

Earlier this week, as I was brainstorming ideas for what to bring for Molly's Birthday snack, I came across a box of mini ice cream cones in our pantry. I remembered a Cakespy post about what cool kids bring to school on their Birthdays that had me laughing and reminiscing awhile back. She claimed the really cool kids brought cupcakes baked inside ice cream cones! Which got the gears turning and led to me ponder...."Cupcake Pops as Ice Cream Cones?...It could work. Must try!" And off a Cupcake Popping/Ice Cream Coning I went.

I'm SO glad I did! I think they turned out cute as ever. I can't wait to share the link with Bakerella and Cakespy (they're friends, you see) and see what they think! If you've never visited their blogs, you should go check 'em out. Bakerella has some amazing talent...such cute and creative stuff she comes up with. Even Martha thinks so - she had Bakerella on her show! Lucky Lady. I'd die. I think I'd look cute in a Bakerella t-shirt don't you? (Just in case you're still looking for a Vday present, Mateo!) Cakespy is really funny and artistic to boot. Her posts are super educational too. I always learn something new!

Without further adieu, my Ice Cream Cone Cupcake Pops. Molly's gonna be the Coolest Girl in School!

I followed Bakerella's directions, but used a Strawberry cake mix (per Molly's request) instead of Red Velvet.

I rolled the balls into a funky shape in order for the bottom half to fill up the ice cream cone.
Then I firmly pushed the top down onto the cone and reshaped it into a round ball once again.

Then I dipped and swirled them in the melted candy coating. I found the white and chocolate candy coating at Ralph's around Christmas time, but you could also use the candy melts they sell at Michael's or Joann's.

After I let the excess drip off, I decorated them with Rainbow Sprinkles. KAY-uuuute!! I love them. I, of course, had to try the Vanilla cone...since me and Chocolate are not best friends.

I told Matt when I was all done, "I hope I don't burn out when the kids are in 2nd grade and have to tell them 'I made really cute sh*t for snack when you were in preschool, I swear!" He just rolled his eyes and said "Not likely - you'll never burn out of doing this kind of stuff." He's probably right...

Valentine Jello Cups

2009-02-12T14:27:00.001-08:00

I came across these on Celebration Shoppe's blog. Just a fair warning - piping the chocolate heart inside the cup was a little challenging! I wasted about a half dozen cups practicing. So just prepare for that and let yourself have fun. I got better as I went. After I was done, I thought I should have done X's and O's...those might have been easier than hearts!

I also doubled the recipe below and it filled fourteen 12 ounce cups. And I think mine came out with three layers instead of two because I didn't wait long enough to let the second jello mixture cool before adding the Cool Whip (missed the whole "stir til thickened" part.) I still think they turned out pretty...now the 3 colors match my Valentine Cheerio necklaces!

I think I'll try this recipe again for the 4th of July with Red, White & Blue Jello...think I'm good enough to pipe little white chocolate stars inside the cup? HA! Good thing I have a few months to practice.

Ingredients
1 square BAKER'S Semi-Sweet Chocolate, melted

2 cups boiling water, divided

2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin

1-1/2 cups cold water, divided

ice cubes

1 cup thawed COOL WHIP Whipped Topping

Directions

Draw a heart design in each of clear plastic cups by piping chocolate onto insides of cups. Refrigerate until chocolate is firm.

Add 1 cup boiling water to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in 1 cup cold water; pour into cups. Refrigerate 1 hour or until gelatin is firm.

Meanwhile, add remaining boiling water to remaining gelatin mix; stir 2 minutes until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in Cool Whip; spoon over gelatin layer in cups. Refrigerate 3 hours or until firm.

ENJOY!

Tofu Stirfry

2009-02-10T09:19:00.000-08:00

One of my New Year's Resolutions was to try a Tofu recipe. The following is what made the cut for my first attempt. I took a bunch of different ones from the internet and came up with this one of my own. The flavors were powerful, but very good. Matt cleaned his plate too, but the kids weren't as impressed. They ended up eating chicken nuggets with their brown rice! Can't win them all, I guess. I love ginger - so I probably added too much for their liking. Next time, I wont add the tofu until the very end. I didn't like how it ended up coated with the brown sauce. I think it would look more appetizing with white tofu!

Ingredients

6 tablespoons olive oil

8 ounces firm tofu, well drained, cut into 1/2-inch cubes

2 tablespoons grated fresh ginger

3 garlic cloves, minced

1 head bok choy, diced

3 carrots, diced

2 red bell peppers, cut into strips

2 bunches green onions, diced

1 zucchini, diced

1 cup snow peas, diced

1/2 cup rice wine vinegar

1/4 cup soy sauce

1 tablespoon oriental sesame oil

1 bunch cilantro, chopped

salt and pepper

Directions

Heat 3 tablespoons olive oil in large nonstick skillet or wok over high heat.

Add tofu; stir gently until starting to brown around edges, about 4 minutes.

Using slotted spoon, transfer tofu to bowl.

Add 3 tablespoons oil, grated ginger and garlic to skillet; stir fry 1 minute.

Add bok choy and carrots; stir-fry until crisp- tender, about 5 minutes.

Add remaining vegetables, except cilantro, and stir fry another 3 minutes.

Return tofu to skillet; stir to mix.

Stir in rice wine vinegar, soy sauce and sesame oil; simmer 1 minute.

Add cilantro and season with salt and pepper.

Serve over brown rice.

ENJOY!