Category Archives: Cooking

Grilled Portobello Mushrooms

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You could eat an old shoe with this marinade and it would be delicious. Which is perfect, since that’s how some people think of mushrooms anyway. In my quest to have a meatless meal once a week, I stumbled upon these meaty mushrooms. They would be an awesome substitution for your burger, or sliced up on a salad. I just had them aside some fresh green beans and roasted potatoes. Absolutely delicious.

Obviously mine got a little too much love from the grill. My poor hubby is so used to steaks that the Portobello were a new kind of animal for him.  Hee-hee, a new kind of animal. The insides were still gorgeous and full of flavor though so no complains from me. All those onions and garlic just melt into the mushrooms as the grill. Yum, yum!

Grilled Portobello Mushrooms
from Allrecipes.com

  • 3 portobello mushrooms
  • 1/4 cup olive oil
  • 3 tablespoons chopped onion
  • 4 cloves garlic, minced
  • 4 tablespoons balsamic vinegar

Directions

  1. Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
  2. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
  3. Grill over hot grill for 10 minutes. Serve immediately.
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Granny Smith Apple Salsa

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This is not your granny’s salsa. I know it isn’t because it came from my friend Theresa. And she’s nobody’s granny. Actually, her sister’s husband made it so I guess it’s his salsa. Even better. I know for a FACT that HE isn’t your granny. I had it at a bridal shower over the weekend and pretty much flipped out over how delicious it is. Seriously. I think I may be forever branded as “that crazy girl at Jessica’s bridal shower who wouldn’t stop talking about the salsa”. I was a little embarrassing.

I just couldn’t help myself. I’ve never had a more delicious chip dip. And I love dipping chips. I also like teaching them the rhumba. It’s the dance of love you know. If I’m going to love them, they might as well learn to love me back. My cowboy caviar and my sister’s cowboy salsa formally held a tie for my favorite things to shovel into my mouth on crunchy chips. Now, this tart salsa is the frontrunner. It’s full of crisp apples, just the right heat from a jalapeño, a little sweet onion and fresh tomatoes. Perfection for summer. It’s incredibly refreshing and unlike any other salsa I’ve tried.

Since I polished off the entire bowl at the shower, I asked for the recipe, went home and promptly made a batch for myself. I couldn’t stop gushing about it to my husband and knew he wouldn’t understand until he tried it. I should have thought that thru better. I should have told him it was terrible and a “diet” food. That he’d hate it. Epic fail on my part. Now I have to figure out how to nicely forbid him from eating all my salsa.

Make some. Then disappear with the bowl, a lawn chair & a bag of chips. Unless you are a super generous person who doesn’t mind others stealing all your deliciousness. In that case, feel free to have the bowl out somewhere. But believe me once you have some, you won’t want to share.

Granny Smith Apple Salsa
from the Costco Connection Cookbook 2008

1 large tomato, cored and finely chopped
3/4 cup finely chopped sweet onion
3 tablespoons freshly squeezed lime juice
1 large jalapeño chile, cored, seeded and finely chopped
2 Granny Smith apples
2 tablespoons minced fresh cilantro
1 tablespoon honey
Salt and freshly ground
black pepper
Corn chips

Stir together tomato, onion, lime juice and jalapeño in a medium bowl.
Quarter and core apples and cut into fine dice. Stir apples into the tomato mixture with cilantro, honey, and salt and pepper to taste.
Refrigerate for up to 6 hours before serving.
To serve, spoon the salsa into a serving bowl and place a bowl of corn chips alongside.
Makes 6-8 servings.

Sirloin Steak with Garlic Butter

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Do you want to know why your steak at a restaurant is a taste explosion drenched in awesome and your BBQ beef is just passable? Come on. You know you’re dying to find out. It’s because chefs aren’t afraid to douse your meat in butter and most of us home cooks think it’s beyond decadence to do so to a steak coming off our grill.

It’s true. Don’t believe me? Try this recipe. One bite of perfectly pink, sinfully scrumptious meat and you’ll forget you’ve ever needed to visit a steakhouse for your carnivorous cravings. Whoa. I’m going a little crazy with the alliteration today.

You won’t whittle your waistline with this meal, but you’ll wonder how you’ll ever eat another steak without this sauce on top. It is ah-mazing.

Sirloin Steak with Garlic Butter
from Allrecipes.com

1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste

Directions

  1. Preheat an outdoor grill for high heat.
  2. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
  3. Sprinkle both sides of each steak with salt and pepper.
  4. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Spinach Artichoke Pasta Bake

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Meatless Monday strikes again! This is one of my very favorite pasta dishes. Full of veggie flavor and rich creamy pasta. It comes together quickly and is good for parties, potlucks or just an evening at home with the family.

Not the most photogenic dinner in the world but oh so tasty. Enjoy!

Spinach Artichoke Pasta Bake
adapted from Budget Savy Diva

14 oz of Orecchiette Pasta ( or short pasta)
1 Tbsp Olive Oil
1 Cup of Chopped Onion
3 Cloves of Garlic ( Minced)
1 Cup of Sour Cream
4 oz of Cream Cheese ( Room Temperature)
3/4 Cup of Parmesan Cheese
10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course)
13.5 Can of Artichoke Hearts rinsed and chopped
1 Cup of Mozzarella
1/2 Teaspoon of Salt
1 Teaspoon of Pepper
1/2 teaspoon Italian seasoning

Instructions
  1. Preheat Oven To 425°
  2. Cook pasta according to the box. Keep 1/4 Cup of the Pasta Water before you drain the cooked pasta.
  3. Heat oil in pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.
  4. In a large bowl – Mix Sour Cream, Cream Cheese, Parmesan, onions, and garlic. Add Pasta and mix.
  5. Stir in spinach, artichokes, 1/4 cup of cooking liquid from the pasta, salt, pepper, Italian seasoning and 1/2 Cup of Mozzarella
  6. Place mixture into greased 2.5 – 3 qt casserole dish and place the rest of mozzarella cheese on top
  7. Place in the oven till golden brown on top – about 10 – 15 minutes.
  8. Enjoy!

Fish Tacos with Cilantro Lime Sour Cream

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My first experience with fish tacos was in Maui. My husband and I went to a little dive in Kihei and drank Mai Tais and enjoyed numerous fish tacos. It was bliss. I was hooked (ha-ha-ha) at first bite (ok, I’ll stop now). Since returning from our second honeymoon, I’ve tried recreating the delicious spice and zest of the original tacos I fell in love with, but never quite got it right. Until these. Oh, baby.

First of all, let me calm your fears. Fish tacos are not hard. In fact, they are super simple. And absolutely incredibly delicious. Flaky light fish drenched in a spicy marinade gets grilled up and topped with fresh veggies and a creamy cilantro lime sour cream. I totally forgot to bring the avocado to my mom’s BBQ and these were still gobbled down by everyone I shared with.

The fish is so flavorful with just the right heat. Topped with a cool but BOMB dressing — oooh they are just divine. For a truly Hawaiian experience, I served these with Mai Tais. More on those tomorrow! I highly recommend corn tortillas for these – and, heat them up over the grill! Yuuuuumy!

Fish Tacos with Cilantro Lime Cream
adapted from Allrecipes.com

Marinade
1/4 cup extra virgin olive oil2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
1/2 teaspoon ground black pepper1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks

Dressing
1 (8 ounce) container sour cream2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such as Old Bay™
1/4 cup chopped cilantro
salt and pepper to taste

Toppings
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 avocado, cubed
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded (or a bag of coleslaw mix)
Salsa (optional)
Shredded cheese (optional)
2 limes, cut in wedges

Directions

  1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
  2. To make the dressing, combine the sour cream in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
  3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes. Or, bake in a 350° oven for 9-11 minutes.
  5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Fabulous Four Bean Salad

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Full of bright colors, tang and texture, this bean salad is sure to be a hit at your next get-together. This salad requires a little time to hang out at the vinegar dressing dance party (aka: in your fridge), but if you know your way around a can opener, you throw the salad together in about 5 minutes. Why on earth would you buy the giant jug of this stuff at the store when making it yourself is so incredibly easy and delicious! Bonus, you won’t be eating a bowl of something that’s been salted and pickled beyond recognition.

The trickiest part of this salad is finding the wax beans. You’ll find the chickpeas and kidney beans with the chili, northern beans and navy beans – in the bean aisle. But the wax beans and green beans will be together hanging out with their friends in the canned vegetable aisle. I don’t want to admit how long I spent scouring for yellow wax beans among the jalapeno pinto beans. Sigh. Does anyone else think “beans” no longer looks like a word?

Fabulous Four Bean Salad
adapted from Food.com

1  can chickpeas
1  can green beans
1  can wax beans
1  can red kidney beans
1 red bell pepper (any colour can be used)
1 small red onion, peeled and thinly sliced
1/2 cup chopped fresh flat leaf parsley

DRESSING

2/3 cup red wine vinegar
2 tablespoons balsamic vinegar
1/3 cup vegetable oil
1/3 cup granulated sugar
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Directions:

  1. Drain a can of chick peas (garbanzo beans), rinse well, then drain again; place in a large mixing bowl.
  2. Drain a can of green beans and a can of wax beans well and then add to bowl.
  3. Drain a can of red kidney beans, rinse well then drain again; add to bowl.
  4. Dice up a colored bell pepper and add to beans.
  5. Peel a small red onion and slice into very thin strips and add to bowl.
  6. Lastly, add about 1/2 cup of chopped fresh flat leaf parsley.
  7. Now make dressing: in a separate bowl, whisk together the vinegars, oil, sugar (I use a scant 1/3 cup), minced fresh garlic, worcestershire, and salt and pepper.
  8. Pour dressing over salad ingredients and toss.
  9. Cover and refrigerate overnight, stirring occasionally (before serving, taste, as it may need more salt or pepper to taste).
  10. When ready, spoon bean salad into a serving bowl using a slotted spoon, to drain off most of the dressing before serving.

Buffalo Chicken Empanadas

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Honestly? These are kind of like homemade hot pockets. At least that’s what the hubby tells me. I’ve never personally had a hot pocket. Just add it to the list of things “all” children of the 80′s have eaten that I haven’t. Also included are pop tarts & hamburger helper. What can I say? My childhood was full of home-cooked awesome. I don’t know the origin of hot pockets, maybe a vindictive evil genius in a basement discovered they were the perfect vehicle for scalding the mouths of children across the country? It’s possible. Empanadas on the other hand originated in Spain and eventually made their way around the world in various forms. The name comes from the verb empanar meaning to wrap in bread. Some countries fill the dough with meat, some with sweet fillings or vegetables. I decided to combine the standard fare of the midwest (BBQ) with the Spanish tradition of empanadas. The result? Buffalo chicken awesomeness.

Start by cooking up some chicken, bell pepper and onion.

Then add a hit of BBQ sauce. I’m a big fan of Sweet Baby Ray’s cause it’s so thick and delicious – but you can whatever brand you like.
Roll out some buttermilk biscuits and then start filling. First, some of the saucy chicken mixture.
Topper of cheese (jack, co-jack, pepper jack…all are awesome).
Then fold it up.
And press the edges to seal in all that BBQ goodness. Bake and enjoy!
You can hold these right in your hand and munch away. Glorious! A pocket of bready barbecue goodness.
Mmmmmm. Filled with cheesy, chicken deliciousness.
Yum yum yum!
Buffalo Chicken Empanadas

1 lb. chicken breast, cubed

1/2 cup chopped onions
1/2 cup chopped bell pepper
1/3 – 1/2 cup barbeque sauce (depending how saucy you like things)
1 (16.3-oz.) can Pillsbury refrigerated buttermilk biscuits
4 oz. (1 cup) shredded Monterey Jack cheese
1/2 cup sour cream or ranch salad dressing, if desired
DIRECTIONS
1. Heat oven to 375°F. Sautee onions, pepper and chicken in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain. Add barbeque sauce; mix well. Remove skillet from heat.
2. Separate dough into 10 biscuits. Press or roll each to form 6-inch round. Spoon beef mixture evenly onto half of each biscuit round. Top each with a sprinkle of cheese. Fold dough over filling; press edges to seal. Place on ungreased large cookie sheet.
3. Bake at 375°F. for 12 to 17 minutes or until golden brown. Serve with sour cream or ranch for dipping and a mexican salad.

Sweet & Sour Chicken Slaw

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I got this recipe out of a BHG magazine and I absolutely love it. Kick up your standard boring coleslaw with the addition of sweet apples, tender chicken and a great dressing. It all comes together in a flash, perfect for the 4th of July and summer BBQ’s!

This is also an incredibly light meal with less than 300 calories in about two cups of salad! Enjoy!

Sweet and Sour Chicken Slaw

12 ounces cooked chicken breast, shredded or chopped
4 cups packaged shredded cabbage with carrot (coleslaw mix)
1 cup fresh pea pods, trimmed and halved
1/4 cup green onions, chopped
1/4 cup raspberry or strawberry spreadable fruit (the all fruit jam)
2 tablespoons olive oil
4 teaspoons cider vinegar
1 red apple, cored and chopped
1. In a large bowl, combine chicken, cabbage, pea pods, apple and onions; set aside.
2. In a small bowl, whisk together spreadable fruit, oil and cider vinegar.
3. Add dressing to cabbage mixture and toss to combine.
4. Salt and pepper to taste if desired.

Bubble & Squeak

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My daughter became obsessed with this dinner when she heard about it from her Nanny. My family’s roots are embedded deeply in our English heritage and my mom loves to tell my kids about all things British. Traditionally this meal is made using leftovers from a roast or ham, thrown together with potatoes and cabbage to make a one pot wonder that is delicious and full of homey flavor.

Start with a head of cabbage. Chop half roughly into slices and boil until softened.

This dish has two kinds of pork in it. Bacon and ham. Mmmmm. Bacon!

Chop the bacon, and cook it about half way. Then add some sliced onion into the pan and let it get all soft and yummy in the bacon grease. Why yes, this is a low-fat/low-calorie dish. How could you tell?

Then we add the ham, the cooked cabbage and some diced potatoes. And some butter and seasonings.

Stir it all around until it’s combined and let it brown up just a bit. Make sure you have a big pan. It’s gonna be full! This is where the name comes from. It’s going to be squeaking in the pan as the cabbage and potatoes finish cooking.

A little more seasoning and it’s done!

Home cooking English style. Meat and potatoes and more meat all together in one glorious bite!

Bubble & Squeak
from Allrecipes.com

  • 1/2 medium head cabbage, sliced
  • 3 slices bacon, diced
  • 1 onion, thinly sliced
  • 1 cup cubed cooked ham
  • 1 tablespoon butter
  • 3 cups potatoes – boiled, cooled and cubed (do not completely cook them – leave them a little firm)
  • 1 teaspoon paprika
  • salt and pepper to taste

Directions

  1. In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
  2. In a non-stick skillet, cook bacon halfway. Add onion to pan with bacon, cook until softened.  Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.

Spinach & Cheese Tortellini

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Throw dinner together tonight with this quick and easy tortellini dish. Once a week I make something without meat in it. This dish has lots of fresh and filling vegetables wrapped in a creamy sauce with rich cheesy tortellini. It would be easy to throw some chicken into if you really can’t give up your carnivorous dinner – but I find it refreshing once in a while to leave the meat out.

Did I mention how easy this is? 20 minutes and dinner is on the table! Enjoy!

Spinach & Cheese Tortellini
Adapted from Allrecipes.com

  • 1 (19 ounce) package cheese tortellini (fresh or frozen)
  • 1/2 pound sliced fresh mushrooms
  • 1/2 cup onion, diced
  • 2 cloves garlic, chopped
  • 3 tablespoons butter
  • 3 cups fresh spinach
  • 14 oz can diced tomatoes, drained (or 1 large fresh tomato)
  • 4 ounces cream cheese, cubed
  • 3/4 cup milk
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon pepper

Directions

  1. Cook tortellini according to package directions, leaving them just slightly underdone. Meanwhile, in a large skillet, saute onions & mushrooms in butter until tender. Add the tomato & garlic; cook and stir for 3 minutes. Stir in cream cheese, milk, parmesan, salt, Italian seasoning and pepper.
  2. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until cheese is melted, stirring occasionally. Drain tortellini; add to skillet. Add spinach last, tossing until wilted and combined. Cook 2-3 minutes or until bubbly.