Wednesday, May 28, 2008

Chicken Enchiladas (by request)(super popular)

Probably one of my favorite meals because it's so easy and then we eat it for a couple days. Ann Dee, would this work for Sunday dinners?

Chicken Enchiladas

3 cups cooked and shredded chicken
1 cup sliced olives
2 cans diced green chiles (mild or medium)
1 bunch of chopped green onion
1 can red enchilada sauce
1 container sour cream
1 can cream of chicken soup
10-12 soft flour tortillas
1 cup shredded cheese for topping.
1 tsp. cumin powder

Mix shredded chicken, olives, green onion and 1 can green chiles in a bowl. Set aside. In another bowl, combine enchilada sauce, sour cream, 1 can green chiles, cumin powder and cream of chicken soup. Warm up tortillas. For each enchilada, put about a half cup of chicken mixture inside and a dollop of the sauce. Wrap tortilla and place tightly next to each other in a 13x9 baking dish. Once dish is filled, pour remaining sauce over the top and cover with cheese. Bake at 350 degrees for about 30 minutes or until cheese is bubbling. [Note: I like to add extra cheese then serve it with guacamole][I also cook the chicken with an onion while Lennon naps]

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Quick and Easy Garlic Chicken

We make this once a week. At least. Add a baked potato or salad and it's perfect.

Quick and Easy Garlic Chicken

4 large chicken breasts

2 tablespoons fresh lemon juice

2 tablespoons olive oil or vegetable oil

4 minced garlic cloves

½ teaspoon ground sage

½ teaspoon salt

Preheat oven to 425 degrees. Rinse chicken and pat dry. Place chicken in a shallow roasting pan, skin side up. In a small bowl, combine the lemon juice, oil, garlic, salt and sage. Brush mixture on the chicken breasts.

Bake for 35 minutes or until chicken is tender and no longer pink. Baste the chicken twice with lemon and garlic mixture before serving. (I like to double the recipe for more juice)(why not)

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Friday night I'm invited to a boy's house and I'm supposed to bring a snack/appetizer.

About the event:
He's referred to the event as a "hang out" and a "get together" but not a "date."
There will be 6 people, 3 boys and 3 girls.

About the boy:
I'm interested
He's funny
He's smart
He's musical
He's good looking
He's single (relax, its not your husband)

About how you can help:

I need a recipe that says: "Yes, I can cook yummy things and therefore I'm worth marrying."
I need a recipe that says: "This didn't take all day to make cause and therefore I'm not desperate."
I need a recipe that doesn't take a lot of time cause really I don't have a lot of that.

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Chocolate Chip Banana Bread

I got this recipe after baby decided bananas were so yesterday. I kept trying and trying. Buying more bananas and more bananas on the off chance that yesterday would be the new today. But no. So I did a little internet research and tried to find the EASIEST banana bread recipe I could. This is it. We like it and I can make it fast. HOWEVA, If you have a better one (even if it's sort of hard) please post it. I'm trying to broaden my horizons.

* 1 cup sugar
* 1/2 cup shortening
* 2 eggs
* 2 teaspoons vanilla extract
* 2 bananas, mashed
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup semisweet chocolate chips


1. In a mixing bowl, cream sugar and shortening. Beat in eggs, vanilla and bananas until thoroughly blended. Combine flour, baking soda and salt; add to creamed mixture and stir just until combined. Fold in chocolate chips. Spoon into a greased 9-in.x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until the bread tests done with a wooden pick. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

PS. This is not healthy.

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Tuesday, May 27, 2008

Bistro Chicken Pasta Salad

This is a very easy pasta that my family loves. I serve it with sour dough bread that I get from a yummy local bakery.
If you are wondering this is Paulette, Anndee's sister in- law.

4 c. cooked penne pasta
1 tomato chopped
1/2 pkg tomato, basil feta cheese
1 c. italian dressing
1/3 c. fresh basil cut into strips
1/4 c. chopped red onion
2 grilled chicken breasts cut into pieces
(if I feel lazy I will use the grilled strips from Costco)
Toss all ingredients
Serve warm or chilled (I like it warm)

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Saturday, May 24, 2008

Restaurant Review

Yesterday I grabbed lunch at Thai Ruby and took it over to Millie's house and we ate it right in front of Holden. He didn't mind. We had the Pad Thai ($9.95) and the Panaeng Curry ($9.95). The curry was spicy but not too spicy. I really liked it. Of course the Pad Thai was great as well. When I lived in American Fork I ate at the Thai Village on State Street and it is good as well. I really haven't thought too hard about a comparison. Maybe I'll do that sometime soon. In my mind, Thai food is Thai food and I don't really have a favorite Thai restaurant.

Last night I forgot that I had some leftovers from Thai Ruby so I ordered a pizza. Because P712 does not do take out, I was left with the usual pizza choices. Just a side note, if you take pizza home from P712 - you should warm it up on the stove top in a frying pan until the cheese is melted - it is as good as if you were in the restaurant. Trust me.

Although I forgot about Pier 49 Pizza down the street. As far as the pizza chains, this is how I would rank them:
  1. Papa Johns (I have it on speed dial)
  2. Pizza Hut
  3. Dominos (not a fan)
  4. Little Caesars (gotta be in the mood - hot and ready $5) - we often go here with the basketball girls when we are traveling.
Sam and Dan used to call them Pizza Slut and Little Sleasers - ha ha. Last night my pepperoni pizza from PJs was good although they didn't cut it very well so I had to cut it myself (annoying). I like the butter garlic sauce to dip your crust in.

The poor little delivery girl didn't know she was supposed to be buzzed up and so when I opened the door she was totally out of breath from walking up six flights of stairs. I felt bad so I gave her a nice tip.

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Friday, May 23, 2008

Homemade Granola

When my friend Eva couldn't find the perfect recipe for homemade granola, she concocted her own. It is simple and yummy and my kids prefer it to boxed cereal. I'm munching on it now . . .

1 - 42 oz. container Old Fashioned Oats (about 14 cups)
1 cup powdered milk
2 Tbsp. Cinnamin
Nuts - optional

Combine above ingredients in large bowl. Then add:
1/2 cup olive oil
1/2 cup vegetable oil
2 cups honey
2 Tbsp vanilla.
Stir. Divide between 2 jelly roll pans and bake at 200 F for 2 hours. No need to stir. Turn oven off and leave in oven for 2-3 hours.

I added the "cannery" label, because this is one way to use the powdered milk and oats from the cannery.

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Homemade Whole Grain Pancake Mix

Homemade Whole Grain Pancake Mix
Adapted from King Arther Flour's Whole Grain Baking

Pancake Mix

4 cups (17 ounces) whole wheat flour (I like the kind ground from white wheat)
1 cup (4 1/2 ounces) white flour
3 1/2 cups (12 1/4 ounces) old-fashioned or rolled oats
3 tablespoons (1 1/2 ounces) sugar
3 tablespoons (1 1/2 ounces) baking powder
1 tablespoon salt
1 tablespoon baking soda
1/2 to 3/4 C Canola oil

To make the mix: Measure all ingredients except the oil into a large bowl. Put half of the mixture into a food processor with a blade, turn it on and quickly pour in about half the oil. Pour the mixture into the container you are going to store it in (I use a Ziploc bag and keep it in the freezer). Repeat with second half. Pour all of the mix back into the large bowl and stir it a little to incorporate the two batches. If the mix holds together when you squeeze some in your hand, it's just right. If it won't hold together, stir in tablespoonfuls of oil, one at a time, until the consistency is correct. Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer. Yield: 10 cups dry mix.

To make pancakes: Whisk together 1 cup of mix, 1 cup of buttermilk (you can use soured milk, but buttermilk gives noticeably superior results; a combination of half plain yogurt and half milk also will do), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 15 minutes before cooking. (I only let it stand when I have time, and if it is too thick I add a little milk).

Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do). Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 3 1/2-inch diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake. When the edges look dry and bubbles come to the surface without breaking (after about 90 seconds, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side. Yield: a batch using one cup of the mix will make about ten 3 1/2-inch pancakes.

Note: If you don't have buttermilk in the house, but do have buttermilk powder, try this: In place of the buttermilk, add 2 tablespoons buttermilk powder to 1 cup of dry mix, then stir in 1/3 cup water and 1 large egg.

Variation: Add 1 tablespoon orange juice to the dry mix along with the buttermilk. We've found that the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; while the pancakes won't have any orange flavor, they may taste slightly milder to you, if you're not a fan of whole wheat flour (but still want to get more whole grains into your diet).

Waffles: If I want to make waffles I add and extra egg or two and I only put the yolks into the batter. Then I beat the whites until stiff and fold them into to batter as the very last step.

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Thursday, May 22, 2008

Are you worried?

So after a while you all are bound to start worrying about how often I eat out...

Maybe you all should invite me over for dinner - do a good deed. We can set up a schedule if necessary.

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Katy's contribution

Can I contribute in a different way?

So you all know that I don't cook. I don't have time and it isn't easy to cook for one person. Call those excuses if you want but it is what it is.

So although I don't cook, I do eat. And yes I'm still learning how to eat intuitively - it's a life long process. Today Ann Dee suggested that I post about the various restaurants that I patronize. This will force me to branch out and maybe try new restaurants and new items on the menu. Variety is an important principle in learning how to eat intuitively.

OK so today I ate lunch at Arby's. I got a regular roast beef sandwich and curly fries with a lemonade (still not drinking soda). I asked for lots of Arby's sauce and they gave me two. I hate that - since when did lots mean two? I went through the drive up since it was raining and I had to run home to grab my cell phone. One time I went to Arby's and they didn't have any roast beef. Huh?

Tonight I went to Mimi's Cafe with Larry and Jewel and Karen. I got the country fried steak because I had heard that it was good. I usually get the Waldorf salad and corn chowder with a bran muffin. But in anticipation of this post, I decided to try something new. Larry ordered the fried dill pickles. I took one bite and about gagged. I guess if you like dill pickles, you would like these. Larry finished them off without a problem. Karen got the bran muffin - I was a bit jealous but I can always stop at Provo Bakery in the morning and get one on my way to work for only 71 cents including tax. Thanks for telling me about those Kim. I did like the country fried steak even though it was a bit dry. I asked for extra gravy. I ate the broccoli first and it was great. The mash potatoes were really great. I stopped eating at about a 7 so I wasn't stuffed. I even entertained the idea for dessert but only looked at the menu - another time. I will not order the country fried steak again although I thought it was OK. I'd rather have my bran muffin and salad. The French onion soup is good there too.

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The Great Crockpot Dump

You guys, I'm super fat with child. And I still have more than three months. And people of all ages are making pretty rude remarks like "holy cow, are you having twins?" or "you're not due till September? Is the doctor worried?" or "I'm only three weeks behind you and I'm not even really showing yet." In rebellion, I made a batch of delicious chocolate chip cookies and Van and I sat on the floor and ate them. He likes chocolate chips. Also in rebellion, I've been cooking like this . . .

I dump some of the sweet thai chili sauce (pictured above and also featured in Kim's Fresh Thai Spring Roll recipe that is not posted) on frozen chicken in my crockpot and put it on low (my crockpot cooks really hot) for six hours. It was actually really good. We ate it with rice and pineapple (the pineapple was an accident but it was so good on top of the chicken).

Today I dumped teriyaki sauce in there with some chicken. Tomorrow I'll probably pour the rest of the apricot jam and pickles in and see what happens. If you have any other ideas for me, please post them.

I love you all and I have cottage cheese. I just thought you should know.

P.S. I went to the doctor today. She said I was fine.

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Wednesday, May 21, 2008

Seared Salmon with Tomato Chive Sauce and Buttermilk Mashed Potatoes

Seared Salmon with Tomato-Chive Sauce and Buttermilk Mashed Potatoes
-The Fly Trap Restaurant, San Francisco

This salmon recipe is one of our favorites. It is extremely simple and very elegant when served with the mashed potatoes on the bottom and the fish and sauce stacked on top.

Buttermilk Potatoes
8 russet potatoes, peeled and cut into chunks or I use red potatoes and leave the skins on.
1/2 c. heavy cream
4T unsalted butter
Buttermilk to taste
Salt and fresh ground white pepper to taste

In large pot of salted boiling water, cook potatoes until tender. Combine cream and butter in a small saucepan and heat over medium heat until bubbles form around edge of pan. Set aside, cover to keep warm. Drain potatoes well and using a mixer stir in the cream mixture and enough buttermilk to make a smooth mixture. Season with salt and pepper. Cover and keep warm in a very low oven.

Seared Salmon
4 (6oz) salmon fillets, 2 inches wide
3 T olive oil

In a large skillet over medium high heat, heat the 3 T oil. Add the salmon, cover, reduce the heat to medium, and cook 3 minutes per side. Remove from heat, keep warm.

Tomatoe Chive Butter Sauce
2 t minced shallot
3/4 c dry white wine<
4 T cold unsalted butter, cut into small cubes
2 c. grape tomatoes, halved
1/4 c. minced fresh chives

While salmon is searing, prepare the sauce. In medium, heavy saucepan, combine the shallot and white wine and cook over medium high heat until reduced by half. Gradually whisk in the cubed butter to make a thick sauce. Turn off heat, stir in tomatoes and chives. To serve, mound potatoes in the center of 4 warmed plates. Place fillet over top and top with sauce.

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Tuesday, May 20, 2008

Asian Chicken Pasta Salad

Best. Pasta. Salad. Ever.
I am not exaggerating.
Go make it. Make a double batch.
It gets better every day it sits in the fridge.
I try not to make it because I want to eat the entire bowl myself. I've been known to hide it from people when I do make it and take it to potlucks.
If people don't find it at potlucks, I take the leftovers home and eat this salad for lunch and dinner until it is gone.
It's really that good.
You've been warned.

Asian Chicken Pasta Salad

12 ounces curly pasta (I typically use tri-color rotini. It's pretty.)
1/4 cup sunflower seeds
1/2 cup oil, divided
1/3 cup soy sauce
1/3 cup white vinegar
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cooked shredded chicken
1/2 cup green onion (Can omit if you want. I usually do.)
2 cups torn spinach

Cook pasta and rinse in cold water. Set aside. In small frying pan, cook 1/4 cup oil and sunflower seeds over medium low heat until slightly browned. Remove from heat so the seeds don't burn. In another container, stir together remaining oil, soy sauce, vinegar, sugar, salt and pepper to create a marinade. In a salad bowl, pour marinade, browned sunflower seeds and oil over the cooked pasta. Toss in chicken, cover and refrigerate. Toss in spinach and onions an hour before serving.

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Florentine Meatballs

I first saw this recipe on an episode of Rachael Ray's 30-Minute Meals. I was intrigued by the ingredients, and excited because it seemed like a delicious and low-carb recipe. (Hubby has Type 1 Diabetes, so I've had to retool the recipe box on his behalf.) 

It is easy and inexpensive and worth a try.

Serve with a delicious soup like this one, or over pasta like in the picture. (The poor, poor quality picture. It was the closest representation I could find on Flickr.)

Florentine Meatballs

1 box frozen spinach, defrosted in the microwave
1 1/3 pound (1 package) ground turkey breast
1 medium onion, finely chopped, divided
3 cloves garlic, chopped
1 large egg
1/4 cup milk
3/4 cup bread crumbs, 3 handfuls
1/2 cup grated Parmigiano-Reggiano, 2 palm fulls
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling

2 tablespoons butter
2 tablespoons all-purpose flour

1 1/4 cup milk
1 cup chicken stock
1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
1/2 teaspoon freshly grated nutmeg, eyeball it
1/4 cup parsley leaves, chopped

Preheat oven to 400 degrees F.

Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes.

While meatballs are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.

Place 3 balls on dinner plates and top with sauce, garnish with parsley.

Rachael Ray’s 30-Minute Meals

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Monday, May 19, 2008

Thai Waterfall

This is a delicious Thai dish that isn't too risky if you're a cautious overseas eater. It has a tasty cilantro taste to it. I loved it! (authentic dish)

You need 1 lb steak, cut fairly thick.


1 tbsp fish sauce, 1/3 cup lime juice, 2-3 tbsp chopped shallots, 2-3 tbsp chopped cilantro, 2-3 tbsp chopped mint leaves, 2 tbsp khao koor(see below), 1 tbsp freshly roasted sesame seeds, 1-3 tsp freshly ground dried red chilis.

Khao Koor: get a medium sized wok fairly hot, and add a couple of tablespoons of uncooked jasmine rice. Keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to fairly coarse powder in a spice mill, or coffee grinder. (Also can purchase ready-made Khao Koor)


In a wok bring a little oil to medium high heat and add the strips of beef, immediatedly followed by all the remaining ingredients. Stir fry until heated through. (about a minute)

Serve with Thai sticky rice or Pad Thai.

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Saturday, May 17, 2008

Homemade Custard Style Yogurt

Homemade Custard Style Yogurt
From my aunt--Sue Laing

Add 3 pk unflavored gelatin (Knox) or 3 T bulk gelatin (I get mine at the health food store) to 2 C cold water. Set aside.

Combine the following in a large pan that will fit into a larger one into which some water has been placed (to act as a double boiler):
8 C water
6 1/2 C whole milk
2 2/3 C non-instant powdered milk or 5 C instant powdered milk

Beat with wire whip. Place over boiling water. Cook for 12 minutes.
Whip in the reserved gelatin mixture.
Cool in sink to tepid temperature. Can speed process by filling sink with cold water.

Whip in 3/4 C plain yogurt or yogurt starter (I reserve 3/4 C each time I make this for a start).

Pour into plastic containers. Put on lids. I like the 9 C glad/ziploc boxes. Place in a warmed oven on a cookie sheet, along with a potted, lighted candle. Leave for 6-61/2 hours. Will be "set" (It won't hurt for yogurt to stay in oven for up to 10 hours-longer than that will make it too sour. I often put this in overnight.)

Sweeten as desired. We use fruit, jam, bottled peaches etc.

It will keep for a month or so. If it separates the beat with a hand blender. If it sets up more than you like, you can dilute with a little milk.

I don't like messing with the double boiler idea, so I just use a nice heavy pan and make sure I am diligent about stirring. If you scorch it, it will be ruined.

If I am too tired to make this then I buy "Mountain High" yogurt from the grocery store. It is sweetened with crystaline fructose and although I haven't done any research on it, it says it is better for you than sugar.

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BBQ Salmon

I didn't take this picture but it's the best I could find that represents what the fish will look like once it's cooked. This is an old family recipe for BBQ Salmon. The sauce is the key part of the recipe and it also goes well on chicken or anything else you usually put BBQ sauce on. This recipe makes enough to baste one large salmon fillet (an entire salmon) but I usually double it to have more to pour on as you eat.

1 thick slice lemon
1 thick slice onion
1/4 cup vinegar
1-1/2 tsp salt
1 T. mustard
1/2 tsp pepper
2 T. sugar
1/8 tsp cayenne pepper
1/4 cube butter

Combine the above ingredients in a sauce pan and simmer for 20 minutes.

Then add:

1/2 cup catsup
2 T worchestershire sauce
1-1/2 tsp liquid smoke

Bring to a boil and remove from heat. Baste salmon with sauce as you BBQ. You can also cook it in the oven at 400 degrees for about 30-45 minutes, depending on the thickness of the fillet.

I grew up on this salmon recipe and it was always a favorite, even with the kids. My kids love it now, too. It's great with asparagus, rice pilaf and a good salad.

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Friday, May 16, 2008

Summer Salad

This salad is so simple and so tasty. I use this dressing ALL THE TIME, so it's good to have. This is fantastic with dinner on a hot summer night...very refreshing and delicious.

[Note: I am posting a lot this week, I know...Tod's working extra hours so I have the time. Don't feel pressure to keep up with my pace. You won't be able to, I'm just that fast...]

• Spring lettuce mix
• Cut up pears (I prefer pears but the original recipe called for sliced cucumbers with diced orange bell pepper instead...your choice)
• Crumbled feta cheese
• Sugar-toasted pecans (Two Tbs. sugar with a cup of pecans, stir constantly and heat on medium until sugar melts , then immediately remove and cool on plate)

• 1/2 cup olive oil
• 1 tablespoon lemon juice
• 2 teaspoons sugar
• 3 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 dry mustard
• 1 clove garlic, minced

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Recipe Requests

By adding a comment to this post, requesting a recipe...

We can let someone know that we would like their recipe fill in the blank. It will show up in the recent comments, so pay attention. There will also be a link to this in the upper right of our page.

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Thursday, May 15, 2008

Mac & Cheese

Okay, so Millie requested this and P.S, it IS good. All my good recipes are from Ina Garten. I do make changes because I can't be fancy all the time, right? I make this when I have to take dinner to someone. It's pretty easy but it takes A LOT of pans and can get chaotic for about ten to fifteen minutes [translation: make sure kid is occupied] So here it is . . .

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi (corkscrew)
1 quart milk (I use whole but you know . . . you don't have to)
8 TB unsalted butter, divided
1/2 C all-purpose flour
12 ounces Gruyere cheese [I always use mozzarella instead because I'm cheap], grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 tsp freshly ground pepper
1/2 tsp nutmeg (except only when I have it. I've only used it maybe once)
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375

Drizzle oil into a large pot of boiling salted water. ADd the macaroni and cook about six to eight minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 TB of butter in a large pout and add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat add the cheese, 1 TB salt, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into a 3 qt. baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 TB butter and combine them with the bread crumbs, and sprinkle them on top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on top.

*You can make this ahead by doing the mac and cheese part and then refrigerating it until you are ready to bake. Just add the tomatoes and cheese and bake it for 40-50 minutes.

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Artichoke Stuffed Chicken

If you want to grill something delicious, try this! There are a few ingredients you'll have to buy, but once you have them you can make this all the time. So easy and it is one of our favorite grilling recipes! (Don't let the long list of directions scare's really really simple)

2 Tbsp extra virgin olive oil
1 tsp dried thyme
¼ tsp crushed red pepper flakes
1 jar (7 oz) artichoke hearts
2 tsp minced garlic
¼ tsp kosher salt
¼ tsp coarse ground black pepper
3 oz feta cheese, crumbled
3 Tbsp minced sun-dried tomatoes (oil-packed)
2 Tbsp finely chopped fresh basil
4 large boneless chicken breasts
Extra virgin olive oil
Kosher salt
Coarse ground black pepper

Stuffing: In a medium sauté pan, combine olive oil, thyme, and red pepper flakes. Set the pan over medium-high heat to warm the mixture of 1 to 2 minutes. Drain, rinse and coarsely chop the artichokes and add along with the garlic, salt and pepper. Cook 3 to 4 minutes, stirring occasionally. Remove from heat. Add goat cheese (or feta), sun-dried tomatoes, and basil. Mix to evenly distribute the ingredients and allow to cool.

Rinse the chicken breasts under cold water and pat dry with paper towels. Place each breast between 2 sheets of plastic wrap and, with a meat mallet or the back of a small pan, pound to flatten to a thickness of about ¼ inch. Place the breast skin side down, and spread each one with a quarter of the stuffing. Fold the breast in half over the stuffing and use toothpicks to skewer the sides closed. Brush or spray both sides with olive oil and season with salt and pepper. Grill the breasts over direct medium heat until the meat juices run clear and the cheese is melted, 8 to 12 minutes, turning once halfway through grilling time. Remove from the grill and carefully remove the toothpicks. Serve warm.

Makes 4 servings.

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Wednesday, May 14, 2008

Cranberry Glazed Pork

Okay, I'm going to attempt a post with this new format. No, I did not take this picture. However, Tod's favorite Cranberry Glazed Pork Roast is perfect for holidays and is SO SO SO SO easy! All you need is a crockpot and the following:

1 can jellied cranberry sauce
½ c sugar
½ c cranberry juice cocktail
1 tsp. dry mustard
¼ tsp cloves
1 boneless sirloin pork roast (about 3 lbs)

2 Tbs. cornstarch
2 Tbs. cold water
Salt to taste

In medium bowl, mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard and cloves. Place pork roast in slow cooker (I use my crock pot) and pour cranberry sauce mixture over it. Cook on low setting for 6 to 8 hours or until meat is tender. Remove roast and keep warm. With a metal spoon, skim the fat from the liquid in the slow cooker. Pour 2 cups of the liquid into a sauce pan (add water to fill out the measure). Bring to a boil over medium-high heat. Blend the cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. I like serving this dish with sour cream potatoes (which I'll post the recipe for soon)!

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Spaghetti Carbonara

This is a fast and delicious recipe that I got out of Martha Stewart's Everyday Food...which Colton already knew how to make of course, and gave me more tips. A carbonara sauce is typically made with bacon, eggs, and cheese. This recipe includes cream or half-and-half for a silky texture.


Serves 4

1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise
Coarse salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half (or cream)


1. Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

2. Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

3. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

4. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

I add steamed peas to mine. I like the extra pop of texture and color they give.

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Some instructions on how to use this posting format. All you need is a dash of previous blogging experience.

When you decide to do a "new post" you will see this inside the box that is usually blank.

Type your summary here
[html looking stuff]
Type rest of the post here
[html looking stuff]

As you may guess, you will include a photo and type what ever you think gives an idea of the place of the TYPE YOUR SUMMARY HERE part leaving the stuff in the arrows there.

Then you type the full recipe and any other thoughts you want instead of the TYPE REST OF POST HERE.

I say instead of because if you leave the phrases I capitalized above, they will be in your post. In either part, summary or the rest of post, you can add photos, links videos or whatever if you want.

Once you try it, and maybe do a bit of trial and error, you'll have it.


When you go to post you will see the box that already contains the following type.

Type your summary here
[html looking stuff]
Type rest of the post here
[html looking stuff]

Unfortunately I can't put in exactly what it looks like because it contains html code that won't show up when I post.

The lines that I have put in bold type is where you will put in your "summary"...and then "the rest of your post". You can delete the lines that are telling you to "type your summary/rest of your post here", or they will show up when you post.

The lines that show up here in [], will actually be in arrow symbols in the posting box. That is the html code. Or the information that tells the post what to do. Don't delete those lines. Leave them where they are, adding your information around them so to speak.

I hope these directions will be more helpful. If you open your internet up into two windows, you could have them both open to the "we eat" blog except having one of them with you adding a new post and the other with this post. This will leave you the instructions to look at as you go.

Click on title...