Iron Chef Pembroke Pines: September 2011 - Udon Peanut Butter Noodles

This delightful dish was presented by Sherie McKenna...and I absolutely loved it. It was fresh nd easy...and had a surprising spicy kick, thanks to the chile oil. YUM!!!

Udon Peanut Butter Noodles

Ingredients:

1 (9 ounce) package dried Udon Noodles
1/2 cup chicken broth
1-1/2 TBS minced fresh ginger root
3 TBS soy sauce
3 TBS peanut butter
1-1/2 TBS honey
2 tsp chile oil
3 cloves garlic, minced
1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
1 red bell pepper, thinly sliced
1/4 cup green onions, chopped
1/4 cup chopped peanuts
1/4cup chopped fresh cilantro

Directions:

1. Bring a large pot with lightly salted water to a rolling boil. Drop the udon noodles in a few at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.

2. While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a bol, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.

By Sherie McKenna

Iron Chef Pembroke Pines: May 2011 - Spinach, Artichoke, and Ricotta Lasagna

I was very unhappy with my Iron Chef entries last month...and that was a first for me. I don't think I had ever cooked anything truly bad before. Maybe unique...but not bad. And the sad thing was that it was a REMARKABLE secret ingredient...lemon was soooo good. And everyone's food was delicious, and amazing...and mine...


well...


...mine sucked.

Anyway, I swore that this month I wouldn't make the same mistake and would stick to something that I am experienced at making and KNOW...without a shadow of a doubt...is GOOD. No new recipes...just a tried-and-true family favorite. Maybe something like "Quick Italian Spinach Pie" or "Florentine Soup".


But then I saw this ad in my Sunday coupon insert from Sorrento cheese...it was an add to download their FREE lasagna cookbook, titled For the Love of Lasagna. There was a picture of a BEAUTIFUL slice of Spinach Lasagna...

And I just HAD to have the cookbook (if you are unaware about my cookbook needs, see this post.)...because I HAD to make that lasagna.

So I went on the website, www.greatcheese.com/lasagna ,  and downloaded my free copy. All you needed was the code, which is LOVE1. 

It's an appropriate password...because that's just what I did...fell in LOVE. 

I've never seen such gorgeous and unique lasagna creations!! There is the recipe I made for Iron chef...but oh so many more...recipes with names like: "Pumpkin and Spinach Lasagna with Bechamel Sauce", "Eggplant Ricotta Lasagna with Arrabiata Sauce", "Portobella and Pancetta with Parmesan Lasagna", and "Chicken, Roasted Fennel, and Cauliflower Lasagna".


And then there are OTHER pastas...like "Gnocchi with Italian Sausage,Mozzarella, and Rappini", or "Linguine with Herbed Ricotta and Eggplant".


And finally...ohhhh finally...there are desserts..."Chocolate Pistachio Cannoli Lasagna" and "Strawberry Grand Marnier® Lasagna".


And the pictures are gorgeous. And it's an e-booklet...so no cluttering your already burgeoning bookshelves!! So I highly, highly, HIGHLY recommend you download this cookbook.


And then make THIS lasagna FIRST...it's what I made for our Spinach-themed Iron Chef...


...and it completely redeemed me by winning 1st place in taste!!

 


Spinach, Artichoke, and Ricotta Lasagna

• 8 oz. Sorrento® mozzarella, shredded
• 15 oz. container Sorrento® ricotta
• 1 egg
• 2 cups onions, G-inch dice
• 10 oz. package frozen chopped
• spinach, thawed, and squeezed dry
• 4 cups béchamel sauce (see pg. 39)
• 12 sheets no boil lasagna noodles
• 3 cups artichoke hearts in brine,quartered
• 3 oz. Parmesan, shredded, about 1 cups

Preheat oven to 400˚ F.

1. Mix ricotta and egg in a small bowl. Season with salt and pepper.

2. Sauté the onions in the oil in a large sauté pan on medium heat until translucent, about 5 minutes. Add the spinach and season with salt and pepper.

3. Spray a 13x9-inch baking dish with cooking spray. Spread 1-1/2 cups béchamel on bottom of pan and top with 4 sheets lasagna noodles.

4. Layer with 1/2 of the ricotta, 1/2 of the spinach mixture, 1/2 of the artichokes, 1 cup béchamel, 1/2 of the mozzarella, and 1/2 cup of the Parmesan.

5. Continue layering with 4 more noodles, the rest of the ricotta, spinach mixture, artichokes, mozzarella, 1 cup of béchamel, and 1/2 cup more of Parmesan.

6. Finish with the last layer of noodles, 1 cup of béchamel, and ½ cup of Parmesan.

7. Cover with parchment and then aluminum foil. Bake for 40 minutes until slightly bubbling. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 10 minutes before serving to allow lasagna to set up.

Optional: Serve each slice atop a generous spoonful of basic tomato sauce.

Béchamel Sauce

• 5 Tbsp. unsalted butter
• 4 shallots or 1 medium yellow
• onion, minced
• 3 cloves garlic, minced
• G cup all purpose flour
• 3H cups whole milk
• I tsp. nutmeg, grated

1. Melt butter until foaming in medium saucepan on medium.

2. Add shallots or onion and garlic and cook until soft and translucent,
about 4 minutes.

3. Stir in flour and cook for about 2 minutes making sure not to brown.

4. Whisk in milk slowly and bring mixture to boil. Stir in nutmeg. Season to taste with salt and pepper.

5. Reduce heat to low and simmer 10 minutes, whisking occasionally.

courtesy Sorrento and Shannan Johnson

Iron Chef Pembroke Pines: April 2011 - Lemon Fusilli with Arugula

Bonnie is a newer member of our Iron Chef team...a friend of Tinas from Atlanta...she brings fresh variety to our little group. We love having her...

...especially if she keeps bringing stuff like THIS.

An adapted Barefoot Contessa recipe...so good...it was a wonderfully fresh dish to balance out all that sugar at Iron Chef.

Lemon Fusilli with Arugula

Ingredients:

• 1 TBS good olive oil
• 1 TBS miced garlic (2 cloves)
• 2 cups heavy cream
• 3 lemons (2 juiced and zested)
• kosher salt and freshly ground black pepper
• 1 pound dried fusilli pasta
• 1/2 pound baby arugula (or two bunches of regular arugula, stems removed and leaves cut into thirds)
• 1/2 cup freshly grated Parmesan cheese
• 1 pint grape or cherry tomatoes, halved

Directions:

Heat the olive oil in a medium saucepan over medium heat. Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of two of the lemons, 2 tsp salt, and 1 tsp pepper. Bring to a boil, then lower the heat and simmer 15 to 20 minutes, until it starts to thicken.

Bring a large pot of water to boil, and add 1 TBS salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occassionally. Drain the pasta and return to the pot. Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce. Pour the hot pasta into a large bowl, and add the arugula, Parmesan, and tomatoes. Cut the last lemon in half lengthwise, slice it into 1/4-inch thick slices crosswise, and add a few slices to the pasta. Toss well, season to taste, and serve hot.

Courtesy Bonnie, adapted from the Barefoot Contessa

Iron Chef Pembroke Pines: April 2011 - Lemon-Orzo Salad with Veggies and Chicken

This is another recipe that I have no pictures for...because at the last minute, Jeneice's poor baby got sick and she couldn't come. I'm including it anyway...just so I can make it someday.

And Hey!! Bonus!! It's a Weight Watchers recipe...so no guilt!!

Lemon-Orzo Salad with Veggies and Chicken 

Ingredients:
   

• 3/4 C uncooked orzo pasta 
• 1/4 tsp grated lemon rind 
• 3 Tbs fresh lemon juice 
• 1 Tbs extra virgin olive oil 
• 1/2 tsp kosher salt 
• 1/2 tsp minced garlic 
• 1/4 tsp honey 
• 1/8 tsp black pepper 
• 1 C cooked shredded or diced boneless, skinless chicken 
• 1/2 C diced cucumber 
• 1/2 C diced red bell pepper 
• 1/3 C sliced green onions 
• 1 Tbs chopped fresh dill, or 1 tsp dried dill 
• 1/2 C crumbled feta cheese 

Directions:

Cook orzo according to package directions. Drain and rinse with cold water until pasta feels cool to the touch. Drain and place in a large salad bowl. While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper. Whisk to combine. Add chicken, cucumber, bell pepper, green onions, and dill to pasta. Drizzle with dressing and toss to combine. Divide onto 4 plates and sprinkle with feta.

Nutrition Facts per Serving (1 1/4 C)
Calories: 275 Fat: 9.7g Protein 18.2 g Weight Watchers Points: 6

courtesy Jeneice Fernandez

Chicken Ravioli Florentine with Lime-Kissed Fruit

My cute little Apron Simple Meals Recipes binder...

In Florida, we have this awesome supermarket called Publix. Publix is a very nice place to shop...especially if you have lots of coupons (which I usually do).

Nothing in the produce section is spoiled, or even overly handled.

Things are easy to find and clearly labeled.

Everyone is SUPER friendly...they answer questions, take you to items you can't find in the store instead of just pointing and saying something in a muffled voice like: "It's in aisle 9".

And they walk you to your car and unload your groceries for you, whether you ask them to or not.

They also have this cool thing where Monday through Friday, between 4 and 7pm, they do cooking demonstrations....part of their Publix Apron Simple Meals service. They have a recipe every week that's featured, and they make it and give you a taste, and then have all the ingredients you need to make the same recipe at home RIGHT THERE.

See? The recipes are cute, quick, and easy to understand...

And, all the recipes are easy, quick, and not very expensive.

It's awesome.

The recipes are free, and if you miss a few, that's okay, because they keep about 8 weeks worth on hand.

I've tried a few, but have yet to record any on my blog. This is my first...it's really good!!

I DID double this...but that's just because I feed an army.

Chicken Ravioli Florentine

• 2-3 green onions
• 1-1/2 cups water 
• 1 (9 oz.) package fresh four-cheese ravioli (I actually used the frozen kind...so I needed more water and then had to drain it afterwards...but it worked fine)
• 4 oz. pre-sliced fresh mushrooms (I bought whole Baby Bellas and sliced them myself...well, actually, I made Joseph do it...but still...it's slightly cheaper to buy whole)
• 2 TBS butter
• 1 (9 oz) pkg. cooked chicken strips (again...I cooked up four whole breasts and sliced myself...cheaper)
• 1 TBS basil pesto
• 2 TBS shredded Parmesan cheese, optional (ahhhh...no it's not...and I used A LOT more than that)

Chop green onions.

Combine water, ravioli, mushrooms, and butter in large saucepan, then cover; bring to a boil on high. When boiling, remove lid and reduce heat to medium-high; cook and stir 8-10 minutes or until most of the liquid is absorbed. (See, if you use frozen, you'll have to use more water and then drain it off)

My butter, mushrooms, and somewhere in there, my ravioli...

Now...because I didn't use pre-cooked chicken breast strips, I had to pan-fry my own chicken and slice it up. More time consuming...less expensive...

Cluck Cluck

 Stir in onions, chicken, spinach, and pesto; cook and stir 2-3 minutes or until spinach is tender. Sprinkle with cheese and serve.

Looks good, right?

 Then, the recipe also gives you a side dish...


Lime-Kissed Fruit

• 3 oz frozen limeade concentrate (1/2 can)
• 1/4 cup honey
• 1/2 tsp poppy seeds
• 1-3/4 lb. produce fresh cut fruit (melons, pineapple, strawberries)

Place limeade in a salad bowl to thaw...and thaw COMPLETELY ( I didn't wait long enough, and when I added my honey...it froze it...so I had to defrost it all in the microwave. Rookie mistake.)

Whisk in honey and poppy seeds.

Add fruit; toss to coat. Chill until ready to serve.

It makes a really pretty dinner, right?

 courtesy Publix Apron Simple Meals

Autumn Pasta Toss

This is my kind of recipe...first of all, it involves pasta, and pretty much anything involving pasta gets a big seal of approval from me. Secondly, it uses lots of fresh veggies, and at their seasonal peak. Another big gold star. It also uses very subtle seasonings, relying on the actual veggies to flavor the dish...making it taste very fresh. It's a really enjoyable dish...

We serve this with freezer garlic bread, and a nice romaine salad with red, orange, and yellow peppers. Go ahead and double if you're feeding more than 4...

Autumn Pasta Toss

-

1 lb. penne pasta, uncooked

1/2 cup Italian Vinaigrette dressing

1 small onion, chopped

1 lb. butternut squash, peeled, cut into medium cups

6 oz. shittake mushrooms, stems removed, caps thinly sliced

3/4 lb. Brussels sprouts, trimmed, quartered

1 cup chicken stock

1/2 cup shredded Parmesan, Romano, and Asiago cheese, divided

-

1. Cook penne pasta as directed on package.

-

2. Meanwhile, heat dressing in large skillet with tight-fitting lid on medium-high heat. Add onions and squash; cook 5 minutes, stirring frequently. Stir in mushrooms and Brussels sprouts; cook an additional 5 minutes. Add chicken stock; stir until well blended. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 minutes or until vegetables are tender.

-

Note: Jason actually made dinner tonight...and he recommends partially steaming squash first to assist in softening. Otherwise, prepare to spend longer than the recommended time at the stove cooking squash.

-

3. Drain pasta; place in large serving bowl. Add vegetable mixture and 1/4 cup of cheese; toss lightly. Sprinkle with remaining cheese. Serve warm.

-

courtesy Kraft foods

Iron Chef Miami: October 2009 - Capellini Caprese

The winning submission into our Iron Chef challenge was Tina Fabiano's Capellini Caprese. My favorite part about this dish was the addition of capers. It REALLY made a difference...

Capellini Caprese

or, as Tina calls it..."Fresh Tomato Sauce"

2 Ibs Roma tomatoes dice
2 Tbsp olive oil
5 cloves of garlic not heads chopped
Basil as many as you like chopped
Salt to taste
Black Pepper to taste
1 to 2 Tbsp Capers

1. Heat oil in pan, add garlic and stir until lightly brown. Add tomatoes and let it simmer.

2. Add basil, salt, pepper and capers and let it simmer again for 5 minutes.

3. Serve over pasta. I prefer Angel Hair pasta. Top with fresh Parmesan cheese.

You can also serve over chicken, meatballs or fish.

So easy and simple...but what a culinary delight!! Yummy, Yummy, Yum. Congratulations, Tina!!

courtesy Tina Fabiano

Iron Chef Miami: October 2009

So, a couple weeks ago, three of my girlfriends and myself were lounging around a pool...

...isn't that a GREAT way to start a story?

Don't you wish you were lounging around a pool?

I suppose I shouldn't admit that that was our occupation for the day..."pool loungers".

After all...I work very hard to dispel the "housewife" myth of lazy ladies who hang out in yoga pants all day and play on Facebook and have housekeepers and nanny's that do any actual "housewife" stuff. That's why I prefer terms like "homemaker"...or better yet..."domestic goddess"...

...of course, there isn't another activity that is more "goddess-like" than lounging around a pool with your girlfriends, sipping lemonade and eating fresh-cut fruit...

...but still...

ANYWAY...we were lounging and chatting and LAUGHING (which is my favorite part)...and talking about how we needed more stuff to do (yah right)...and we came up with this GREAT idea to host our own Iron Chef competition...

...we'd invite a few other choice ladies and have a monthly mini cook-off on the second Monday of every month, and choose a secret ingredient to "star" ...something easy and accessible to make great...

So today was our FIRST EVER Iron Chef Miami competition...and the secret ingredient was "tomatoes". We had GREAT entries...and after tasting some delicious entries, we voted, and crowned Tina Fabiano as our Iron Chef for October!! She won with her Capellini Caprese!! It was AWESOME!!

Doesn't everything look delicious?

This is Crock pot Chicken Tortilla Soup by Melodee Cooper. We topped it with tortilla strips, fresh cilantro, and pepper jack cheese. Best of all...it was a Weight Watchers recipe!!

This is Tina Fabiano's WINNING entry, Capellini Caprese. She puts capers in it...which makes it amazing.

Heidi Tyler made Fresh Herb-Tomato Crostini. So good...I ate four...

This is my entry...Roasted Tomato Soup with Grilled Cheese Croutons...which I got from a recipe I found in Family Fun magazine a few months ago. It is WAY delish!!

We had a GREAT time...we tried everyone's dish and graded on presentation, originality, and taste. Then we tallied the points and named an Iron Chef!!

I'm posting all the recipes here on my blog!! So dig in!! Enjoy!! And we'll see you next month when I host our next Iron Chef competition...featuring "pumpkin"...

Baked Seafood Lasagna and Garden Vegetable Salad Stackers

In most of the U.S. of A, summer is winding down. School is starting. Days are cooling off.

But not in the Jungle. In the Jungle...summer is heating up.

I really miss Autumn. It's my favorite time to cook. I have more recipes suited for Fall than any other season (just think apples and squash...lots and lots and lots of apples and squash).

But here it's still WAY TOO HOT to start my Fall Favorites. So - I am hosting another FABULOUS summer recipe that I hope tantalizes taste buds no matter WHERE you live...yummy Baked Seafood Lasagna with a fresh Garden Vegetable Salad Stacker.

I didn't double the lasagna...it feeds 12. But you'll need to make enough Salad Stackers for everyone at your table. Incidentally, both these recipes are GREAT party recipes. The lasagna can be prepared ahead of time, and bake in the oven while you sit and enjoy your company. And they'll think you slaved away for HOURS...which of course you won't. And the Stackers work well as sides OR appetizers...they are VERY visually appealing...and again your culinary genius will be praised. Oh - and please pardon the paper plates...we are in the middle of moving...it just can't be helped.

But when you think about it...this IS a summer recipe...and who wants to do dishes in the summer, anyway?

Won't you feel good about yourself then?

Baked Seafood Lasagna

3 TBS butter

3 TBS flour

3 cups milk

1/2 cup Parmesan cheese (I actually used 1 cup...cause I'm a rebel like that)

1 10-oz. package frozen chopped spinach, thawed, drained

1 cup Cottage Cheese

1 cup shredded Mozzarella cheese, divided

1/8 tsp. ground nutmeg

9 lasagna noodles, cooked, drained

1/2 lb. fresh or thawed frozen cleaned medium shrimp, cooked, w/o tails ( I used more...my kids like shrimp)

2 cans (6 oz. each) crab meat, drained, flaked

1. Preheat oven to 350. Melt butter in saucepan on medium heat. add flour, stir with whisk until well blended. Gradually add milk, mixing well after each addition. Bring to boil over medium heat, stirring constantly. Reduce heat to low; simmer 3 to 5 minutes or until thickened, stirring constantly. Remove from heat. Stir in Parmesan cheese; set aside.

2. Combine spinach, cottage cheese, 2/3 cup Mozzarella, and the nutmeg in a small bowl. Set aside.

3. Spread 1/4 of the Parmesan cheese sauce on the bottom of a 13x9 inch casserole dish. Cover with 3 lasagna noodles and layers of 1/2 EACH of the shrimp, crab meat, and then spinach mixture. Top with another 1/4 of the Parmesan cheese sauce, and start the layers all over again (noodles, shrimp, crab meat, and spinach mixture). Top with remaining 3 lasagna noodles, remaining Parmesan cheese sauce, and the remaining 1/3 cup Mozzarella cheese. Cover with foil.

4. Bake 25 minutes. Uncover, and bake an additional 20 minutes, or until lasagna is heated through and top is browned (after the 20 minutes uncovered cooking time, I moved the lasagna to the bottom rack in the oven and turned on the broiler for a few minutes...just to get the cheese ca little toasty).

5. Let stand 10 minutes before cutting into 12 pieces. Serve.

Garden Vegetable Salad Stacker

2 large tomatoes, each cut into 6 slices

6 oz Mozzarella cheese, cut into 6 slices (I buy the pre-sliced stuff at CostCo)

1/3 cup Italian dressing

1 large red onion, cut into 6 slices

1 seedless cucumber, cut into 12 slices

6 fresh basil leaves (I forgot these...but they add to the presentation)

1. Place 6 tomato slices on platter; top each with 1 cheese slice. Drizzle with 1/2 dressing.

2. Top each stack with 1 onion slice, 2 cucumber slices and a second tomato slice.

3. Drizzle with remaining dressing; top with basil.

both of these recipes are courtesy Kraft foods

Baked Lemon Pasta

Wow!! Two Pioneer Woman recipes in a row. How crazy am I? I guess now that the school year is winding down, I really DON'T want to do any kind of math...at all.

This delightfully light and fresh pasta dish is BEYOND yummy...if you like lemon.

Which I do.

It is easy and simple and therefore PERFECT for my busiest night of the week. Also - anything with lemon makes me think of summer, so this is a great light pasta dish for those hot summer nights.

We served this with freezer garlic bread, but Pioneer Woman recommends serving it with crusty french bread. Don't double unless you're feeding MANY people...just be prepared for leftovers...

Baked Lemon Pasta

1 pound thin spaghetti

1/2 stick (4 TBS) of butter

2 TBS olive oil

2 cloves garlic, minced

Juice of 1 lemon

Zest of one lemon

2 cups sour cream

1/2 tsp kosher salt, or more to taste

Plenty of Parmesan cheese

Italian flat leaf parsley, chopped

Extra lemon juice

1. Preheat oven to 375 degrees.

2. Cook spaghetti according to package directions until al dente.

3. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

4. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

5. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don't bake too long or the pasta will dry out) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

courtesy Pioneer Woman

Bistro Chicken Salad and Roasted Tomatoes

I am running very, very behind. There are many things going on at once, and I'm just having a hard time keeping up. My house is a wreck (it's usually the first thing to go), I'm behind in my blogs, my laundry is seriously about to consume the kids closets, and I'm so irritable I've been picking fights with everyone from my hubby, to my son's fifth grade teacher, to a member of my Bishopric.

I think I need a "time-out".

All of that has absolutely nothing to do with dinner...I just wanted to share.

I made this two nights ago. Sorry I'm only getting it up now...this is a recipe whose bones I found on Kraftfoods.com and then tweaked my way. I served with Roasted Tomatoes (recipe following salad recipe), steamed asparagus, and some Italian bread. I also, like, tripled the recipe so there would be leftovers.

Bistro Chicken Salad

8 ounces farfalle pasta, uncooked

1 pound boneless skinless chicken breasts or tenderloins (whatever you got)

1/2 cup Italian dressing, divided

20 cherry or grape tomatoes, halved

1/2 cup sun-dried tomato halves, sliced

1/4 to 1/2 cup roasted red peppers, sliced

1/2 a red onion, peeled and thinly sliced

1/2 cup asparagus hearts (mine are already quartered, so I just put them in that way. Leave them whole or halve or quarter...whatever your pleasure)

8 fresh basil leaves, chopped

4 to 8 ounces feta cheese, crumbled (depending on taste)

4 cups fresh chopped spinach leaves

1. Cook pasta per package directions; drain but do not rinse

2. Brush chicken with a couple TBS of Italian dressing. Grill over medium/hot coals, brushing occasionally with more dressing, until cooked through. Cut into strips.

3. Toss pasta, chicken, tomatoes, peppers, onion, asparagus, basil, and cheese in a large bowl. Add Italian dressing and toss again (add more to taste, if desired). Place spinach on serving plates; top with pasta and chicken mixture.

Roasted Tomatoes

1 lb. Campari or Roma tomatoes

1/4 cup Italian dressing

1/2 cup shredded mozzarella cheese

2 TBS grated Parmesan cheese

1 TBS chopped fresh herbs (basil,chives, and/or parsley)

1. Heat broiler. Place tomatoes, cut side up, in a greased broiler pan or foil pan. Top with dressing and cheeses. Cover with foil and place in broiler.

2. Broil about 8 minutes or until cheese is melted and bottoms are browned. take off foil and let cheeses brown for 30 seconds under broiler.

3. Sprinkle with herbs.

inspiration www.Kraftfoods.com, courtesy me

Creamy Chicken Pasta Bake

Busy day...needed something quick that required no quick runs to the store. Hmmm...what's in my fridge/pantry?

Oh...good...here we go...

I doubled, and served with ready-made garlic bread and a salad...

Creamy Chicken Pasta Bake

1-1/2 cups pasta, uncooked (I used Farfalle)

1 small bunch broccoli, cut into florets (about 3 cups) OR 3 cups frozen broccoli florets

1 lb. boneless, skinless chicken breasts, cut into bite-size pieces

1/2 cup chicken broth

2 oz. cream cheese

1 cup shredded mozzarella

2 TBS grated Parmesan cheese

Salt and pepper

1. Heat oven to 375. Cook pasta in large saucepan as directed on package. Add broccoli last three minutes..

2. Meanwhile, heat large non-stick skillet on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequently. Stir in broth, simmer 3 minutes or until chicken is done. Add cream cheese, cook and stir over low heat 1 minute or until melted. Stir in 1/2 cup mozzarella.

3. Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch square baking dish; cover.

4. Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 minutes or until melted. Let stand 5 minutes. Season with salt and pepper to taste.

courtesy Food and Family magazine

The Pioneer Woman's Mac & Cheese

Have you been over to visit Ree yet?

You haven't?!?!?!?!?!?!?!

Are you crazy? And don't you give me those big 'ol innocent "Who's Ree?" eyes! Get over there!! Right now!! Here's the link: http://www.thepioneerwoman.com/

Now go!!!

Well - wait. Go after you read this.

See, Ree is this lady who runs this web-site called The Pioneer Woman, and it chronicles her life as a city-bred modern woman who finds herself married to a cowboy and living on an honest-to-goodness real-live working cattle ranch.

It's one of my very favorite sites. For one thing, it's hilarious. For another, Ree champions all good homemakers everywhere. No matter your situation, she gets it...every dirty, stinking, unappreciated bit. And for another, she's a red-head.

Which is actually reason enough.

Anyway - Ree likes to cook, and she has some GREAT recipes. I have to say that every one I've tried, I've loved. So I'm going to share one of my favorites with you.

Keep in mind that when P-Dub (as she sometimes calls herself) posts a recipe...she goes all out. There are step-by-step instructions with gorgeous color photos, and lots of Pioneer Woman commentary (which is usually pretty funny). I recommend checking out the recipe on her site (along with all the others). But if you're impatient, you can get it here.

I'm not sure I have all the proper authority to re-print it, but as long as you know IT IS NOT MINE, and ALL PIONEER WOMAN, I think we're safe!!

But seriously...go check out her site. You won't be sorry!!

PS - One of the best things about Pioneer Woman recipes is that she is feeding her own family of 6, and usually a few ranch hands as well...so you RARELY need to double.

Pioneer Woman's Mac & Cheese

4 cups cavatappi

1/4 to 1/2 of a red onion, diced

equal amount of red pepper, diced

1 4 oz. can chopped green chilis

1 cup frozen corn

1 jalapeno, de-seeded and diced (if you dare)

1 heaping cup grated pepper jack cheese

2-3 cloves garlic

1 cup heavy cream

olive oil

2 TBS butter

salt and pepper

1. Boil pasta until al dente.

2. In a large skillet, add olive oil and saute onions, bell pepper, jalapeno, garlic, and corn over medium heat for a couple of minutes. Add in canned chilis and stir around, then turn off heat.

3. Drain pasta and add it to skillet. Pour on cream, add cheese, then add salt and pepper to taste and stir gently. At the end, add 2 tablespoons butter and stir again. Salt and pepper to taste.

4. Serve as a side with steak, chicken, shrimp, or have it be the main course!!

Courtesy to The Pioneer Woman @ http://www.thepioneerwoman.com/.

Beef and Broccoli Lo Mein

It's tough economic times out there. People are cutting back on little luxuries...like going out to eat on a Friday night after a long week at work.

But that's okay - 'cause you can make faux restaurant take-out at home. Like this yummy Chinese Take-Out knock-off...

Double if feeding a big family...otherwise, serves 4.



Beef and Broccoli Lo Mein

8 ounces thin spaghetti, broken in half
1 tsp dark sesame oil
1 tsp vegetable oil
3 cups chopped broccoli
1-1/2 cups thinly sliced onion
1 TBS peeled and minced fresh ginger
4 garlic cloves, minced
12 ounces sirloin tips, cut crosswise into thin strips
3 TBS beef broth
3 TBS soy sauce
2 TBS brown sugar
1 TBS oyster sauce

1. Stir spaghetti into a pot of lightly salted boiling water according to package directions. drain noodles well, then return to pot and toss with sesame oil.

2. Heat vegetable oil in wok/ large non-stick skillet over medium-high heat. Add the broccoli and onion and cook, stirring often, for 3 minutes.



Add the ginger and garlic and continue stirring while mixture cooks for another 30 seconds. Add the sirloin and cook, stirring often, for 5 minutes until no longer pink.



3. In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Add the soy sauce mixture and the pasta to the wok/ skillet and continue cooking, stirring often, for 1-2 minutes, or until everything is heated through. Serve Lo Mein HOT!

courtesy Family Fun magazine

Apple-Sausage Rigatoni

I LOVE autumn. It is my FAVORITE time of year. I love the trees turning color, and I love wearing sweaters. But most of all, I love baking and cooking with the marvelous produce available in the fall. The pumpkin, the squash, the nuts...and best of all, THE APPLES.

Here, in South Florida, I am denied my favorite time of year. I have perpetual summer.

Don't get me wrong. I love summer, too. I love the blooming tropical flowers, and the palms heavy with coconuts. I love the hot sand and warm Caribbean waters. I love all the things I get to cook in the summer...cool salads and light pasta dishes, grilled chicken and Fourth of July Hot Dogs. Ice cream creations galore...

But after 12 months, you start to miss the other things...the warm spicy breads. The creamy soups. The simmering roasts and hearty stews that guide you into winter.

It's hard to cook those foods when it's 80+ degrees outside. They're just too heavy.

But, thankfully, we're having a cold snap. Temperatures are down to a brisk 40 degrees. And that means I can cook my favorite fall foods...in February.

Note: This recipe calls for rigatoni, but you can use any thick pasta. I love cavatappi. Penne would also be grand. Just don't run out to the store if you don't have EXACTLY what a pasta recipe calls for...look for something in your pantry that is similar in shape/ thickness/ or texture. It's all good. And in case your knowledge of pasta shapes and what they're suited for is limited to spaghetti, check out the National Pasta Association at http://www.ilovepasta.org/shapes.html.

This serves four. Double if you have more to feed.

Apple-Sausage Rigatoni

6 oz. dried rigatoni

8 oz. cooked smoked sausage, halved lengthwise and cut into 1-inch pieces (use turkey sausage to cut calories...or the real stuff for a delicious treat)

1-1/2 lb. Golden Delicious apples, cored and cut into 1/2-inch-thick slices

1/2 cup whipping cream

1/2 cup crumbled Gorgonzola or other blue cheese

Snipped fresh basil

- In a 4-qt. Dutch oven, cook pasta according to package directions, drain. Set aside.

- In same Dutch oven cook sausage until lightly browned.

- Add apples; cook, stirring occasionally, until apples are lightly golden, 5 to 7 minutes.

- Stir in cooked pasta, whipped cream, and cheese. Heat through. Garnish with basil.

courtesy Better Homes and Gardens

Capellini Caprese

My recipes are easy. They are knock-offs. That's the way I like 'em. This one is no exception.

Most people find it challenging to make a meal that is vegetarian. The EASIEST way is to focus on pastas. So here is our dinner for tonight...a vegetarian friendly pasta dish that is fresh and easy.

Just so you know - with a big family and limited income, I can't afford to shop at specialty grocery stores. I LOVE Whole Foods, and Trader Joes, and even Vons and Publix...but they are usually out of budget. I get 50% of my groceries at Wal-Mart (yes - it's true), and another 50% at CostCo. All my meat, most of my produce, bread, frozen stuff, and snacks come from CostCo. Dairy, dry goods, and things I only need a little of (and the not the super-industrial-feed-a-small-country amount), I get at Wal-Mart.

I just didn't want you to think that spend a lot of money. I don't. Not that this recipe would make you think that I do. It's pretty much a, "Hmmmm...what do I have leftover in the pantry?" kinda recipe. When thinking up sides...keep with the light-and-fresh-pasta theme...a fresh spinach salad instead a heavily garnished traditional green salad, breadsticks instead of thickly buttered garlic bread. Or skip the bread all together and whip up some brushetta. Easy-peasey.

I double this recipe, as it serves 4 people with 1-1/2 cup servings...and I am feeding 7 people.

Capellini Caprese

1/2 lb capellini or spaghetti, uncooked

1/2 cup Kraft Tuscan House Italian Dressing and Marinade

1 onion, finely chopped

2 cloves garlic, minced

(dirty little secret...to save time, I buy the big jars of pre-minced garlic. Purists will rage at me - and I understand. I do. I used to be you. And then I had 5 children)

3 cups halved grape or cherry tomatoes

1 cup Shredded Mozzarella Cheese

1/3 cup fresh basil, finely sliced

- Cook pasta according to package directions

- Meanwhile, heat dressing in non-stick skillet on med-high heat. Add onions and garlic, cook and stir 2 minutes. Add tomatoes, cook 5 minutes or until heated through, stirring occasionally

- Drain pasta. Add tomato mixture; mix lightly. Sprinkle with cheese and basil.

Courtesy Kraftfoods.com