Simple & Smart

Super easy new recipe and Matt loved it!
We both love seafood - especially shrimp.  How can you spend many summers on the east coast in Maine and Vermont and spend your Honeymoon there and not love seafood! :)  Of course the fresh stuff is better, but this can be good too.

Shrimp & Tomato Linguine
found this in one of my favorite food magazines

6 oz linguine (I used whole wheat spaghetti noodles)
1/3 lb. uncooked medium shrimp (I used 1/2 lb small cooked shrimp)  I always use cooked shrimp because it's faster.  Whether it's cooked or uncooked, frozen or unfrozen, make sure it's peeled and deveined.  Most shrimp found in a grocery store comes that way.  If you buy it fresh, you have to do it yourself, pretty easy but takes some time.
3 garlic cloves, minced - or 3 Tbsp. minced garlic
1 Tbsp olive oil
1 can (14 1/2 oz) fire-roasted diced tomatoes, undrained.  I couldn't find fire-roasted in the store so I bought Italian style diced tomatoes and then added some Cajun seasoning when I added the tomatoes.
2 tsp minced fresh basil or 1/2 tsp dried basil
Dash pepper
1/2 cup crumbled feta cheese. (This really does add a nice flavor - if you don't like feta you can just use Parmesan cheese)

Cook noodles according to package. 
Meanwhile, in large skillet, heat olive oil - add garlic and shrimp.  At this time you can add Cajun seasoning to add more flavor to the shrimp.  If the shrimp is uncooked - cook over medium heat until shrimp turns pink.  If the shrimp is already cooked, simply warm.  Then, add the tomatoes, basil and pepper and more Cajun if so desired.  Bring to a boil, cook and stir 1-2 minutes until heated through.
Drain noodles; toss with tomato mixture.  Sprinkle with feta.

Farmhouse Chicken Dinner

This was last night's dinner, and boy was it good!  It's been awhile since I tried something completely new.  I found this recipe on kraftrecipes.com and made some of my own changes.

Farmhouse Chicken Dinner
1/4 cup flour
1/2 tsp pepper
1/2 tsp garlic powder (optional)
3-4 boneless, skinless chicken breasts, or bone-in chicken breast halves
1/4 cup zesty Italian dressing
2 cups baby carrots
1 small onion, cut into wedges
1 can (14.5oz) reduced sodium chicken broth, divided
2 cups instant brown rice
4oz cream cheese, cubed
2 Tbsp fresh chopped parsley, or dried parsley

Mix flour, pepper, and garlic powder in shallow dish and add chicken, turn to coat.  Heat dressing in large non-stick skillet on medium heat.  Add chicken and cook 5-6 minutes until golden brown.  Turn chicken and add carrots, onion wedges, and 1 cup chicken broth. 

Cover and simmer on medium-low heat 20 minutes or until chicken is done.  Meanwhile, cook rice.

Once chicken and rice are done, spoon rice onto a serving platter and then transfer cooked chicken onto and rice and use slotted spoon to transfer vegetables to platter as well.  I just spooned the rice into another, smaller skillet and topped it with the chicken and veggies and then covered to keep warm.  I don't have a family or friends over to serve so I decided to go practical and keep the food warm in a skillet.
Then, add the cream cheese and remaining chicken broth to first skillet.  Cook on medium-high heat for 5 minutes or until cheese is completely melted and incorporated, stir constantly.  Simmer on medium-low heat 3-5 minutes until slightly thickened, stir occasionally.  At this point I stirred in the dried parsley I was using.  If you have fresh parsley wait to top with at the end.  Spoon thickened sauce over the chicken and veggies; top with fresh parsley.

You know it - delicious!

My first homemade meatballs and spaghetti

I have never made my own meatballs before and this one was fun to try!

I used a favorite meatloaf recipes for the meatballs.
Homemade Meatballs
1 lb ground beef
1 egg
1/2 cup bread crumbs or Italian style bread crumbs
1/4 cup Parmesan cheese
1 pkg onion soup mix
1 tsp garlic powder
5-6oz tomato soup

Mix the above ingredients by hand in a large bowl.  Form the mix into meatballs and place on a plate or small sheet pan.  The size of the meatballs is up to you - I made a little smaller than golf ball size.  Place the meatballs into the fridge to set until you are ready to use.
In a LARGE skillet, heat about 1 cup olive oil.  Be sure it is heated so when you place the meatballs into the pan they sizzle and brown right away instead of soak up the oil.
After a few minutes, rotate the meatballs.  Be sure to get a good sear on all sides.

At this point, Matt and I like to add sliced peppers and onions for the sauce.  I add these right in with the meatballs while they finished searing.  Cook until the vegetables begin to become tender.  

Then add the spaghetti sauce of your choosing.  I stand by Prego - it's delicious!  Matt and I buy the Heart Smart Prego, any flavor is delicious!  You can also make your own sauce - but that may be another post ;)



Any time we make pasta we try to use whole wheat pasta, it's a lot better for you than the regular - better for that high cholesterol ;)  So, Matt cooked up a package of whole wheat pasta and I mixed in the sauce and meatballs to finish.

Delicious!

Stay tuned for the scrumptious recipe we made tonight...!



Panini Shop

Oh my panini press, I love it!  One of the best kitchen utensils I own!  Matt and I enjoy making panini sandwiches quite often.  Basically, a panini sandwich is any hot sandwich made with the press.  We've made several different kinds and both yesterday and today for lunch we made two kinds.

Yesterday we made a caramelized onion panini.  Caramelized onions are cooked low and slow in oil in a large skillet until golden brown.  We then layered the caramelized onion, tomato slices, pepperonchinis, ham slices, and provolone on fresh Italian bread spread with butter on the outside.  The sandwich is then pressed for a few minutes on the heated panini press.

Today we made our favorite kind of panini,

Italian Panini

Italian bread

Provolone cheese

thinly sliced ham

thinly sliced Pastrami

Salami

sliced green pepper

sliced tomato

sliced pepperonchinis

mayo

olive oil

Italian seasoning, garlic powder

Depending on the bread sliced you are using you can dip the outsides of both slices into the seasoned olive oil, or you may combine the Italian seasoning and garlic powder into the olive oil and brush onto the outside of the bread slices.  Layer all ingredients onto the sandwich and place onto heated panini press.  Press down firmly and cook approximately 5 minutes or until golden brown and a crust has formed.

Delicious!  And the varieties are endless!

Variations on a Tuna Hero

There is a delicious hot sandwich recipe that Matt and I enjoy.  I'll give the original recipe and then share the variation we enjoyed last night because we were missing a few ingredients.

Hot Tuna Hero
2 cans of tuna, drained
1 cup chopped celery
1 cup frozen peas, thawed
3/4 cup mayo
4 slices Swiss cheese, cut into 1/2 inch strips
1/4 cup minced fresh parsley, (but we always use dried parsley)
butter
4 Hoagie buns or 6 brat buns

Combine the first six ingredients.  Add salt and pepper to taste.  Spread butter on cut sides of buns.  Spoon tuna mixture into buns.
Wrap each sandwich in heavy-duty foil - seal tightly.  Bake at 400 degrees for 15-20 minutes.

The oven heated hoagie makes a delicious sandwich with a slightly crusted top and soft middle.

Now last night, we didn't have any celery so opted for finely chopped sweet onion which was really nice!

Another variation Matt likes is to either spread or sprinkle some garlic salt with the butter in the buns.

Last night we also made a side of baked potato fries to go with the sandwich.  These are really easy and have several variations depending on the household. 

Baked Potato Fries
Slice 3-4 medium potatoes to your choosing, either in half and then cut wedges, or in medallions.
Be sure to dry cut fries with paper towel before tossing into a medium bowl.  Drizzle with extra virgin olive oil - toss to coat.  Sprinkle potatoes with seasoning of your choice.  We have a spicy, salty mix we use.  Sometimes we'll use Italian seasoning with garlic powder.  Season Salt is always a good choice too - whatever you like.  Toss to coat.
Lay onto baking sheet in single layer and bake at 350.  Turn once after 15 min. and then turn up to 400 degrees for another 15 min.

Sweet Valentines!

I know, I know - Valentine's was Monday and here it is, Friday already.  But let me tell you, getting hit with influenza and a second infection while you're down for the count is not a fun way to spend the week!
I promise, the following recipes did not cause the flu :)

I typically make Valentine sugar cookies for the teachers at school using my heart and lip cookie cut outs.  I've always used a sugar cookie recipe passed down from my Grandma that tastes wonderful! - but, if I'm stressed for time, I have a recipe that's a little easier to handle.

Sugar Cookie Cut-Outs
This recipe can make about 4 dozen, give or take the size of your cookies.

1 cup butter, softened
1-1/2 cups confectioners sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2-1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar

Cream butter and sugar until light and fluffy, then beat in egg and extracts.  Gradually add rest of ingredients.  Dough may need to sit in fridge for a little while to set.
Then, roll out on floured surface, (and I always flour my rolling pin too).  The thickness depends on how thick you want your cookie.  I usually make the cookies I bring to school thinner because then I can get more cookies out of my batter.  Press out desired shapes.

Careful scoop up with floured spatula and place on ungreased baking sheet and into a 350 degree oven for 6-8 minutes.  Place on cooling rack to cool completely before frosting.  That's Matt's favorite part! :)  Actually, Matt's favorite part is when a cookie breaks cause then he gets to eat it :)

I also cheated and quickly baked up some premade cookies and sandwiched them with frosting, rolled in sprinkles.  Hey, I wanted to make a few more for school...so...sometimes you take the easy way out.

So, since I've had the flu and Matt's been sick too, we haven't made much for dinner - nothing more than Saltine crackers :)  But tonight we're going to make Tuna Heros - delicious!  Stay tuned!



Using what's in the fridge

We've been eating leftovers for a few days and enough was enough.  I decided to take some of our leftovers and other random items found in the fridge to create a "new" dish.

Cheese Cannellonis
egg roll wrappers (or you can use tortillas - whatever you have on hand)
ricotta cheese - about 6 oz
shredded mozzarella and/or shredded Asiago/Parmesan (about 1-2 cups)
1 egg
1-2 Tbsp pesto
2-3 Tbsp butter
1/2 cup - 3/4 cup half-and-half
pepper
garlic powder

I had all of these ingredients left over from another recipe I did the week before - I guesstimated a lot of my measurements, but those listed about should be pretty close.

Begin with preheating the oven to 400.  Combine the ricotta, 1 cup asiago/parmesan, egg, and about 1 Tbsp (maybe a little more) of pesto.  Spoon a few tablespoons of the cheese mixture in to each wrapper and fold then roll up, like a burrito or jelly roll.

In a small skillet melt 2-3 tbsp butter and whisk/stir in 1/2 - 3/4 cup half-and-half.  Then melt the remaining shredded cheese in to the cream - add pepper and garlic powder to taste.
Pour the cream over the stuffed wrappers in a baking dish.  You may also choose to top with shredded cheese :)

Bake for 20 min. or until heated through and bubbly.  Something I would like to add next time is some crumbled/cooked bacon to the stuffing mix. 
This recipe is quite cheesy and needs to be served with something - I suggest the following recipe. :)

Garlic-Pesto Spinach Pasta
Made this recipe up - guessed the measurements again - but the following is pretty close.

1/2 package whole grain spaghetti noddles
2 Tbsp butter
2-3 Tbsp minced garlic
10oz frozen spinach, thawed
5 Tbsp pesto
salt and pepper

Cook noodles according to package directions - drain.  Melt butter in large skillet, add garlic and saute for 1-2 minutes.  Add spinach, saute about 5 minutes.  Salt and pepper.  Add pesto - heat through.  Slowly, add the noodles to the skillet, mixing well.  Be sure to serve warm.

Something else I will add about this "new" recipe - Matt LOVES garlic so that's why there's a lot in it.  If you're not a garlic lover, you can lessen that ingredient.  If you don't have pesto on hand or maybe don't like that strong flavor, you can use lemon juice and grated lemon peel, about 2 Tbsp of juice.  Delicious!

Recipe Books

I'm going to be totally honest here - I haven't cooked anything since Sunday.  That's a long time for Matt and I to go without fixing at least dinner together!
Here's the thing - we had so many leftovers from the Superbowl feast that we've been finishing those off and fixing salads instead of making a bunch more food.  With only the 2 of us, there's really no sense in making a whole new meal when there's plenty of leftovers.  Some people don't like leftovers, but we love to have them for lunch at work!  (We don't like school lunch.)

So...since I haven't cooked or baked in awhile, I thought I had to come up with a new blog post.  Don't want my few readers to get even fewer ;)

Recipe Books - we all have them - many of us have SEVERAL of them.  I'm not talking about the standard cookbook, because we can have lots of those too.  I'm talking about the places we keep our recipe cards - from family, friends, co-workers, and magazines.  I thought I'd share with you what I use and maybe it can give you some ideas.

I have three recipe books right now.

First, and most importantly is the large, non-attractive blue binder.  My mom gave me this binder, stuffed full of those clear, protective sheets, when I moved here after college.  She even started the book by adding all kinds of random recipes from her, her mother, her cookbooks, and her magazines.  Some are on recipe cards, but most are just cut-out pages.  I've since added to it with all of my favorite recipes from the two magazines I subscribe to: Taste of Home and Simple & Delicious.  It got to a point that I had SO many magazines, I had nowhere to put them and couldn't find the recipes I wanted when I needed them.  This huge, ugly binder is my kitchen saver! :)

The other two, smaller books are both photo albums, which I think a lot of people are doing now.  Buying a cute photo book and putting their recipe cards in it - seems easy enough.  The colorful one is from my mother-in-law who got it at a craft show.  This one uses scrapbook paper to make it fun and interesting.  The other book is from a teacher at my bridal shower - where I got all those great recipes, which went right into the photo album/recipe book.

If you use something different - please share!  I'm always looking for more ideas!

For instance, I plan on making my own recipe book on the website, http://www.blurb.com/  This place is great!  You can custom make ANY kind of book - recipe books, portfolios, photo albums, wedding books, etc.  I discovered this place from our wedding photographer when I was looking at getting our wedding book.  It is AMAZING!  Fairly simple, TONS of layouts to choose from, or make your own, and CHEAP!  But not the quality, the quality is wonderful!  You can make a hardcover, a soft cover, thicker pages, etc

Anyway, someday, when there's time, I'm going to pick my favorite recipes and put them into a book and make copies for my favorite people :)

Here's some quick photos of our blurb.com wedding book.  Fun!



Superbowl Party Feast!

It literally was a feast last night!  Matt and I, with another couple, went over to a friends house.  There were a total of 6 adults, 4 kids, and at least 12 dishes!  We didn't even put a dent in the food last night and we all walked away not wanting to eat until next weekend.  But holy cow it was delicious!  I had so much fun baking our four items yesterday.  Hopefully there's a least one of them that you will find helpful or enjoyable.
The morning started with the crock pot, chicken dip courtesy of our friend Rachel.  Talk about easy - all it took was dump some stuff in a crock pot and cook all day.

Crockpot Chicken Taco Dip (totally just made up that name)
Combine the following ingredients in a crock pot.

4 frozen chicken breasts (yes they can be frozen when you put them in - Rachel assured me)
1 jar of salsa
1 can Rotel
1 can whole kernel corn, drained
1 can black beans, rinsed and drained

Cook on low all day - I cooked it about 8 hours.  After that time I had Matt go at the chicken with a fork and shred it.  It wasn't really falling apart on it's own but it didn't take much to shred.
Then add one 8oz package of cream cheese.

We served it with Tostitos Scoops and Frito's Scoops.  Delicious!

This picture actually sucks - it's after the whole night because I forgot to take one before we left...hopefully you get the finished look idea - which is A LOT better than this.

Next item I made was the classic Better-Than-Sex-Cake, or as we had to call it around the kids last night, Carmel Cake.

Better-Than-Sex-Cake

This one is easy and has lots of variations, but here's how I did it.

1 pkg chocolate cake mix (I used German Chocolate Flavor)

1 jar Carmel ice cream topping (I bought one of those squeeze bottles - easy to use)

1 carton (12 oz) frozen whipped topping, thawed

Either 3 Heath candy bars chopped, or the Heath bit-o-brickle bits found by the chocolate chips. (I always use the Heath bits because it's WAY easier and the bag keeps for awhile

Prepare and bake the cake according to package directions, using a greased 13 x 9 pan.  Allow to cool.

Using the handle of a wooden spoon, poke holes in cake.  Pour the Carmel topping into the holes to fill, then cover the cake with the Carmel using the majority, or all of the bottle. 

Top with whipped topping and sprinkle with candy.  Refrigerate at least 2 hours before serving.

Now, the next dessert I made is a secret recipe.  It's my favorite cookie recipe and I've made for almost everything.  My mom gave it to me in college and I've been very careful about the people I give it to.  The only way I've given it out is if you guess the secret ingredient...so...I'm not going to put the recipe on here.  Sorry!  But I've got to have just a few secrets.

Secret Ingredient Cookies
It's a pretty easy recipe - in fact I have it memorized I've made it so many times.  It starts out just like any other cookie recipe.

and then you have the best cookies ever!

And the final dish I made for our party is a recipe from my Bridal Shower last June - it was a recipe theme go figure :) Everyone who came was encouraged to bring a favorite recipe for me and I ended up with some great ones!  For example this recipe, I think it was from Matt's cousin or aunt.

Pizza Puffs
2 tubes Buttermilk biscuits (small biscuits) or I used 1 tube large Buttermilk biscuits.
1  8oz package cream cheese, softened
2 cups grated cheese (I used the pizza blend)
1  8oz package of pepperoni (chopped) or there are packages of mini pepperonis - cute!
Pizza sauce optional

Mix the cream cheese, shredded cheese, and pepperoni together.
Cut the small biscuits into 4 pieces each - or cut the large biscuits in to 6 pieces each.  Place a piece of biscuit into a small muffin tin/pan.  Press down to form a crust.  Take cheese mixture and put a large teaspoonful on top of each.  Press down.  If you would like to add a little sauce to each, you can put a small dollop into the crust before you add the cheese mixture. 

Bake at 350 for 20-25 minutes, or until golden brown.
I totally forgot to take a picture of these when they came out of the oven - they look really good are bubbly warm, but instead I have a picture of them in the Pyrex bag we brought them over to the party in.



So lots of good food, great company, and a decent game - even though I was rooting for the Steelers - but either way, it was fun!

Hearty Beef and Barley Stew

So last night, to go along with the awesome Garlic Herb Bread, I made my first batch of beef and barley soup.  I think the only time I've ever had this dish was in a restaurant.  In fact the best barley soup I've EVER had was at the 7th Rib in Stewartville/Racine, MN.  Unfortunately, it's no longer open, but they used to make the best steak and barley soup - I think that's what it was.  It was on their salad bar every night and I went there specifically for that soup.
So any way, I wanted to attempt my own because barley is supposed to be really good for you and help lower cholesterol.  And yes, I have high cholesterol.  You wouldn't think it if you saw me - I'm only 24, at a normal weight, I work-out all the time, and I eat fairly good, at least balanced meals.  But thanks to genetics from my dad, I can't do anything about my twice-the-limit high cholesterol.  So....I'm trying any and all things to help lower it naturally - i.e. barley.

I did use a recipe I had and then added a few spices - which you'll find I love to do!
All in all, it turned out alright but I will say, and Matt agrees, it taste better the next day.  I love how soups do that - so comforting.

Beef Barley Stew
1 pound ground beef
1 cup sliced celery
2/3 cup chopped onion
2-1/3 cups water
4 beef bouillon cubes
3 tsp. chili powder (I actually ran out of chili powder after 2 tsp. and added about 1/2 tsp Cayenne)
1/2 tsp. pepper
1 tsp. dried basil
1 Tbsp minced garlic
3-4 cups cooked barley (depending on how "hearty" you want it)
1 can diced tomatoes, undrained (I used the heart healthy Italian style)

In large saucepan or dutch oven, cook the beef, celery, onion, and garlic over medium heat until meat is no longer pink and veggies are tender; drain.

 Stir in water, bouillon, chili powder, pepper, and basil.  Bring to boil.  Stir in barley then tomatoes, reduce heat, cover and simmer 10 min. or until heated through.

And of course we served the soup with the homemade bread - and please don't judge me on my place settings, or lack there of. 

Also, you will be seeing very little pictures of my actually kitchen where I get to do all of this amazing baking.  Turns out I actually live in the tiniest house in all of small town Iowa and the kitchen is most definitely the smallest kitchen on the face of this earth.  How do I do it???  I complain A LOT - just ask Matt!

Garlic-Herb Braid

My first post on my new blog - oh gees!  Bare with me here, I promise they'll get better.

So, we had another snow day from school today - two in a row - and what better thing to do on a snow day than bake bread.  Actually, first we slept in, a must!  Then we watched some of Season 2 Always Sunny In Philadelphia - hilarious - grabbed some lunch at the Sunshine Deli and took a little trip to Flower Village - love that store!  I may have gotten a new green scarf and bracelet.  We also visited Matt's Grandma.  THEN, we made it back home and I baked this AMAZING bread!

Matt even said it was the best bread he's had in a long time.
It's quite easy compared with some recipes and as long as you've got the right seasonings, it's very low maintenance.

What you need:
4 to 4 1/2 cups flour
3 Tbsp sugar
2 pkg quick-rise yeast
2 tsp dried basil
1 3/4 tsp dill weed
1 1/2 tsp salt
3/4 garlic powder
3/4 dried rosemary, crushed
3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
1 egg
1 Tbsp butter, melted

Large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In small saucepan, heat milk, water, and cubed butter to 120-130 degrees.  (I love the food thermometer we got for our wedding - comes in handy!)
Then add heated mixture to dry ingredients, beat just until moistened.  Add egg, beat till smooth.  Stir in enough remaining flour to form soft dough.

Turn onto floured surface, knead until smooth and elastic, about 4-6 min. Cover and let rest 10 min.

Divide dough into thirds.  Shape into 15 inch rope.  Place ropes on greased baking sheet and braid - pinch ends and tuck under.  Cover and let rise in warm place until doubled, about 25 min.  (I usually put my bread by our space heater)

Bake at 375 for 20-25 min. or until golden brown.  Brush with melted butter.  Delicious!

We're going to have it with some beef, barley soup tonight - which I suppose I'll post about later.

A small note at the end of this short blog - I will sometimes alter recipes to the way we do them - if it works for us and it's easier, than that's the way we'll go.  I don't like to get too complicated with recipes...so I'll change them sometimes.