No Pictures, Please

 Recipe: Whatever-You've-Got-Quesadillas

If for nothing else, this post is dedicated to the fact that I truly do take pictures of (almost) everything that comes out of our kitchen... and that I know it's annoying (sorry?). Though most meals (thrown together using whatever is in the fridge) are immediately deemed too insignificant for the blog, with our strictly formal atmosphere and all. Thus, the sometimes fluorescent-lit - tsk, tsk, I realize, but folks, we eat dinner at night and as such, when there is little to no daylight - photos become just more - and more - practice shots (which I suppose, I'm the better for, though my work might indicate otherwise).

It must be noted, while we're here, that spouses of those of us who do play paparazzi with their dinners should be awarded medals. What else can you say for someone who sits patiently as I photograph each (mundane) step of (any-ole) dinner and then snap even more pictures as the meal sits (getting cold), all the while, certainly anticipating that first bite.

As if that weren't yawn-inducing-enough, what I've got for you today is one of those previously mentioned, thrown-together, weeknight meals. Quesadillas are certainly not a Kara-original. But they are a delicious meal that might just be perfect for a multitude of reasons. None of the least of which because it's Mexican - and as long as I'm eating Mexican, the world is right. And it's ideal for weeknight meals to boot - just grab any protein, vegetables and cheese you've got, along with some tortillas and heat, and dinner's on the table (or at least ready to be photographed).

Whatever-You've-Got Quesadillas
serves 1-2 for dinner, 3-4 for snack/appetizer (can be scaled for your group)

1/2 c chopped onion
1/2 c diced bell peppers
1/2 c frozen corn
1/2 c black beans (we cook dried black beans in large quantities using this method and then freeze them in small portions)
1 c chopped, grilled chicken (ours had previously been frozen)
2 TBSP cilantro, roughly torn
1 c shredded cheese of our choice (we used cheddar and Monterey Jack)
2 whole-wheat tortillas

Spray a 10-inch frying pan with cooking spray and cook onions over medium heat for about 5 minutes, until translucent. Add peppers, corn and beans (drained) and cook until heated throughout. Add in chopped chicken, just to warm. Remove all ingredients from pan, leaving the pan heated.

Place one tortilla in your re-sprayed pan and pile half of your chicken and bean ingredients on one side of the tortilla. Cover with 1/2 of your cheese and fold the tortilla in half. Heat the tortilla through, until the cheese has melted and then remove from heat and (take pictures and then) serve!

But if I've bored you... worry not, on the other side of this (i.e. as soon as I'm ready to write another recipe post) is some to-die-for (and absolutely worth every photograph) homemade Key Lime Pie Ice Cream, complete with pieces of homemade graham cracker crust throughout (and perhaps a teaser of some Key Lime Pie Sorbet).

Mysterious Splashes and Squeezes

Recipe: Chicken, Craisins, and Walnut Salad (Sandwiches)

It's true that we just got back from somewhere a lot more exciting (and photogenic) than this chicken salad but we've been devouring this salad (and/or sandwich, depending on who you are in this household) for almost 3 years so I couldn't wait another moment to share it with you. *pictures of our July 4th weekend to come... someday

Devouring? A "typical" chicken salad? Really, Kara... the food(-ish) blog world doesn't need one more person over-hyping a recipe. So with that, I will make a promise to you that this is no over-hype... sure it might just be that we have warped taste buds or the fact that we like anything in salad form (egg salad, tuna salad, etc.), but this Chicken, Craisin, and Walnut Salad truly is one of our favorites.

Is it the mysterious splashes of hot sauce? Or the squeeze of lemon? We'll never know (not that we're ever left with much time to figure it out)... all I know is that this is one of the two most often requested dishes around here, which to me says it is anything but typical. It also says "make me tonight... or tomorrow... or better yet, both!" (these leftovers are highly coveted in this house)

Chicken, Craisin, and Walnut Salad Sandwiches
adapted from Bon Appetit

1 1/4 lb skinless boneless chicken breasts
1 1/4 c thinly sliced green onions
1 c coarsely chopped walnuts, toasted
3/4 c Craisins
3/4 c mayonnaise
1/2 c chopped fresh parsley
2 TBSP fresh lemon juice
1 (scant) tsp hot pepper sauce
12 slices wheat bread, lightly toasted

Arrange chicken in single layer in medium skillet; add enough water to cover. Bring to simmer over medium heat. Cover; reduce heat to low and simmer until chicken is cooked through, about 25 minutes. Transfer chicken to cutting boat. (chicken can be made in advance using this method, or slow-cooked and shredded using this recipe)

Cut chicken (or shred) into 1/2-inch cubes. Mix chicken and all remaining ingredients except bread in large bowl. Season to taste with salt and pepper. Divide salad among 6 toast slices and top with remaining pieces of toast.

Accepting the Past

Recipe: Jamie's Breakfast Casserole with Ham and Cheese

Truth be told... I saw this going differently.

It's just that you might say I grew up on eggs. And not in the sense of living in the country, gathering your own farm-fresh eggs every morning... but moreso that they were so cheap, we turned them into breakfast, lunch, and dinner (which, I must admit, mom, I completely get it now, being one of those crazy adults who has a grocery budget of her own, etc.). It seemed like not a week went by where eggs didn't star in something on our menu - ranging from fried egg and ham sandwiches, to scrambled eggs and hash (out of a can!), and at its height, scrambled eggs with chili on top (which got a family's worth of raised eyebrows... only to be forgotten with the first bite).

Yes, I did just say "hash (out of a can!)" but make no mistake, my mom spent considerable amounts of time in the kitchen preparing healthy, well-rounded meals, for us, every night of the week, and she also made sure that in the midst of everything else, we prioritized eating together as a family. Or should I say... eating eggs together as a family.

So as fate would have it, nowadays, not only do eggs play a prominent role in my own weekly menu (with special thanks to a just-as-cheap-as-me husband who loves breakfast anytime of the day), but I actually like and even crave them (it's true).

To say this Ham and Cheese Breakfast Casserole* was a no-brainer is stating the obvious. Cheese? Breakfast meat? And, eggs?! Yes, please. And if I hadn't had a great reason to serve it at brunch, you can bet it'd have been right at home on our any-night-of-the-week dinner menu.

So I guess I owe a(nother) thank you to my mother-so-dearest...without whom I would never have known the joy of eggs, or how many different ways you can serve them.

*I substituted smoked Kielbasa for the ham and used our favorite cheesy bread to up the cheesiness.

A Seasonal Send-Off

With the 70+ degree weather we've been enjoying (or chasing?), you're more likely to be outside, standing grill-side, preparing to drink a cold one rather than reading about baking with said beer - yet here I am (when will I ever get this right?!).

Although this time I think I have a better chance that some of you are still firing up the ole' oven, having not yet relegated her to (seasonal) retirement, even if anything she produces is quickly transferred to the great outdoors. Regardless, aside from the fact that I'm not altogether convinced that spring has truly sprung, with recipes like this Beer Bread that are both made with a certain refreshing beverage and also taste good accompanied by one, you'll feel the pull of the stove, if for the last time this season (unless I can tempt you otherwise, which remains to be seen).

But bread, Kara? I thought you were one of those yeast-phobes?

These days it seems I'm a lot friendlier with yeast than I used to be but seeing a recipe for delicious, crusty bread made without the rising and kneading, and frankly, praying? My only explanation is that it's magic... what the elixir beer does amidst the sparse ingredients in this bread.

If you're wondering, Chris did give me a bit of a raised-eyebrow glance as I borrowed a beer for this recipe; but I heard not so much as a peep once the bread emerged from the oven, receiving its slather of butter (speaking of which, have you tried this stuff - it's the best thing since, oh boy, sliced bread).

So whether or not if you've put your stove down for a long summer's nap, at the very least, promise me you'll throw this bread together at the first signs of fall, a season I know I'll be anticipating as soon as the humid DC summer hits.

Beer Bread
generously adapted from Dogfish Head Ale House recipe (you've been there before!)

3 c self-rising flour
2 TB sugar
12 oz beer, at room temperature
3 TB butter, melted
1/2 TB kosher salt

Preheat the oven to 350 degrees.

Combine all the ingredients and mix energetically by hand until the flour is moistened completely and you have a uniform mixture. Spoon into a greased 9x5 in loaf pan, filling it 1/2 -2/3 full. Pour the melted butter evenly over the top of the (unbaked) batter and sprinkle with kosher salt. Bake for an hour.

Allow to cool for 15 minutes and then release the bread from the pan.

My Antidote

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My hands are freezing, there's a good 2-3 inches of packed ice covering every road between here and any destination imaginable... and I have more than 40 un-written Christmas cards staring me in the face - suffice it to say, I haven't hit the jolly part of the holidays. And yes, I'm well-aware that I have ah-hem, not so long to "get in the mood".

Fear not, though, I'm certain this will be just a short-lived pre-Christmas exuberance funk. I'm not one to miss the excitement of a holiday, most of all Christmas. And lest I give you the wrong impression, I'm not looking for sympathy... after all, hopefully you are far, far away from your computer, not here desperately searching for Christmas' version of being kicked in the rear... or was it being kicked into (high) gear. Either way...

While I'm here, though, I might as well finish what I've started... though to be fair, I'm not even sure where it came from (or maybe I just don't want to admit it). If you know me (at all), you're probably sitting there laughing. And how I'm dying to join you - for we all know one thing, if I'm not laughing then it's bad.

Here I am... wondering how I let this happen again. But I planned ahead this holiday so I could avoid this exact situation - I was supposed to be done and relaxing by now. Instead, I've created even more stress being frustrated with myself that I'm not enjoying the holiday yet.

With that, I've decided my pity party is over. Sure there are a few last presents to be wrapped, a trip to pack for, of course those pesky Christmas cards that I won't give up on, and cookies to be (hopefully prettily) packaged for our hosts. Watch out, folks, Kara's going to take it in stride (or at least make a valiant attempt).

With that, may I introduce you to some treats (although some version of them are an annual tradition around here) that are sure not to cause you any pre or post (or smack dab right in the middle of it) holiday grief... on the off-chance that there are more than one of me out there, prone to a last-minute meltdown (or three). And just because I have an inspired, fierce determination that from here on out, it's all-Christmas cheer, all the time.

Double-Mint Bark

7 oz bittersweet chocolate, chopped
15 oz Hershey's Candy Cane Mint kisses
Andes mint pieces

Turn a jelly roll pan bottom side up and cover securely with foil. Stir the bittersweet chocolate in a double boiler over low heat (the water should be barely simmering) until just melted and smooth. Pour chocolate on foil; using icing spatula (I used an off-set spatula), spread chocolate to uniform thickness (approximately a 10 x 8 rectangle). Chill until set, at least 15 minutes.

Stir Hershey's kisses in a double boiler over low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour melted kisses over the bittersweet chocolate layer in long lines and spread evenly (quickly) using an offset spatula. Immediately sprinkle hand fulls of Andes mint candy pieces over the mint layer and press lightly to adhere.

Chill until firm. Lift foil with bark onto a work surface; cut the bark crosswise into 2-inch wide strips. Cut each strip into smaller sections (to your liking). Store in an airtight container; can be frozen for a few weeks. Let stand a few minutes at room temperature before serving.

Gone... and Forgotten

I'll be the first to admit that a mere few weeks ago, I was in the middle of an unusually strong case of the "summer-entertaining-burn-out" blues. I've been 'there' before, though, and as such, am quite familiar with the antidote: the discovery of some exciting new recipes, with their ingredients perfectly matched to our local grocery stores' sales. The coming together of two things so fortuitous is guaranteed to wipe out my "over-entertained" doldrums.

But I couldn't start with just any new recipe... goodness knows (am I the only one who says that?) that at any given moment, there are a bajillion recipes out there calling my name.

I decided I was fresh for a revamp of how I think about (and serve, for that matter) appetizers when having friends over for dinner. So often I am stuck in the crackers and yummy cheese or baked dip world that I can't see easy, fresh alternatives. Leave it to (guess who!) my mom to right my ship.

My mom has (in my opinion) mastered the art of incorporating new and unusual recipes with her steady stream of trusty go-tos (even though they are goodies, don't you dare call them "oldies"!). I, on the other hand, go hog-wild in one direction or the other.

But this time, armed with this slightly sweet and secretly savory Pear Soup, I couldn't have gone wrong either way. This new friend and I got acquainted the night before our dinner party (make-ahead dishes = my best friend), and well, let's just say I almost had to make a second batch (good thing the pears were only $0.58/lb.). And then, when I thought it couldn't get any better, out popped the Blue Cheese Bruschetta accompaniment.

And in an instant, my "summer-entertaining-burn-out" blues were gone... and long-since forgotten.

And On the Weeknights...

Recently our nights have felt packed... with nothing extra special - just a few unexpectedly long days at work, a couple of evening meetings and the usual running around trying to accomplish a thing (or 47, if you know me). And I know I'm not the only one... no complaining here - these types of weeks somehow push me to be more productive - seems that the fuller the days (and nights) are, the more I try (being the operative word) and pack in.

On those harried nights, it's become much my norm to walk straight through the front door into the kitchen. More than once I've even found my work bag still attached while I'm already rummaging through the fridge to uncover the ingredients to my (hopefully) previously thought-out quick, easy, delicious and healthy meal (don't give me too much credit, though - my attempts at menu-planning often leave much to be desired).

Assuming that I've remembered to defrost two fillets ahead of time or that we actually have fresh salmon on hand (the former is the more likely scenario), this seasoning has played an key role on more than one of the aforementioned evenings. It simply doesn't get much easier than applying a liberal dose of this mixture of paprika, crushed red pepper, and a blend of herbs, to your fish. And best of all, in the amount of time it takes for the fillets to grill (or sear) to perfection, you can throw together a green salad or veggie to complete the meal.

I generally can't be trusted anywhere near the temptation of a Williams-Sonoma store but their Potlatch Seasoning is one of the only things that I will break policy for. And at just $9 a pop, even without a gift card, I will confidently march myself right into the store when we are in need of our next tin of "key-to-our-weeknight-meal-happiness".

*while I won't reveal exactly how long (ah-hem), I feel compelled to mention that our current stock has lasted us quite a while so I sadly haven't 'needed' to go to Williams-Sonoma recently

Better Late Than Never

I dare to even whisper this for fear it's true... but summer is on it's final legs (and there's not a darn thing I can do about it - I've tried, trust me).

With that in mind, and even though every ounce of me is screaming (and subsequently fighting off, at the same time) "football season" and thinking of game-watching foods such as dips or anything out of a crockpot, I'm resolutely staying on the path to delightfully bright-colored salads. Somehow I didn't get around to some of these earlier this summer so I'm doing my very best to make up for lost time.

For that procrastination, this Mediterranean Pepper Salad literally smacked me when I finally made it and said "as punishment, you will make me every week for the rest of your life" (and call me a rule-follower... I just had to oblige!). The only issue being the other 47+ summer salads I recently bookmarked; a challenge I'm happy to tackle - and the solution absolutely not including making this salad any less often.

*By the way, fear not ye who dislike anything olive - you must still make this and make it with olives. Now is not the time to turn a deaf ear - pick out the olives if you must after the salad has been mixed together but put those olives in, darn it!

It's a Secret

This is such a teaser I almost didn't write about it but then I thought "they deserve to know, if nothing else!"

Huh? I'm rambling incoherently again.

So out with it, already: I can't divulge the recipe for what you see here. I've been sworn to secrecy and I'm stickin' to it. This is only one of two recipes that I can not and will not share - awful, isn't it? Everyone who hates secret recipes, stand up now (count me in).

After my first taste of one of these little delights (only one, yeah right!), I just knew that even if I couldn't share the exact recipe with you, I owed you an introduction. If you should ever... ever... EVER come across some little snacks masquerading as "run of the mill Utz Special pretzels" (exhibit A)... do not make the same mistake that I almost did on one fun and beautiful (but dark - that's my excuse - I couldn't see the tastiness exuding from the bowl of pretzels!!!) evening. I owe it all to Chris who knew better and dove in with reckless abandon to discover the miracle that these pretzels are (alas - using their 'everyday' name just doesn't come remotely close to doing them justice).


Because I can't stand the thought of leaving you completely stranded, as a inadequate substitution, I offer you this:

• I can and will make them for you, c'mon over!
  
• Should you come across beautiful salty snacks with bits of ranch-like seasoning scattered about (perhaps even baked in), don't miss them like I almost did - and then beg and plead whomever made them for you (unless it's me - see above) to give you the recipe (and share it all over the internet to make up for people like me)

How to Get Invited Back

Finding inspiration in broccoli, even with pictures to guide me... well, it's tough! (sidenote: doesn't "Finding inspiration in broccoli" sound like the title of an ode... yes, another ode) Usually in crafting these (not-so) witty posts, I manage to dig something up that provokes at least a mild chuckle... even if only by me... but this one was a challenge - I certainly struggled.

Nevertheless (are you still with me?), this is a tale about broccoli. I should add here that I may not be the best judge seeing as how I'd eat broccoli in just about any preparation imaginable... raw, steamed, sauteed, with garlic (or without), and some olive oil (sure!)... but add bacon, raisins, sunflower seeds, and a delicately sweetened dressing - and dare I say, can be made in mere minutes? You had me at broccoli.

Oh, and have I mentioned this is yet another of my mom's recipes? Yup... so take note.

Broccoli Salad

2 small bunches broccoli, cut into small pieces
2 green onions, cut on the bias in small pieces
1/2 c bacon bits (the real stuff!)
3/4 c sunflower seeds
3/4 c Spanish peanuts (with the skin left on)
1/2 c raisins

Dressing:
3/4 c mayonnaise
1/4 c sugar
1/4 c white vinegar

Put ingredients in serving bowl. Whisk dressing ingredients and add, tossing to coat.

Do your friends, neighbors (and countrymen, for that matter) a favor and bring this to a cookout this weekend (and obviously for the Fourth). Better yet, make it the night before (try not to nibble) - you might like it better the next day!

Not to be Overlooked

Try this - I promise it's yummy.

Not to mention, it's also pretty close to perfect for make-ahead entertaining.

Mexican Dip
*this is not to be mistaken for those equally delicious 7-layer dips... no offense, of course

1 medium onion, chopped
cooking spray or 1 TBSP olive oil
1 can Rotel tomatoes
10 oz. frozen spinach, thawed and drained
4 oz. cream cheese, cut into large chunks
2 1/2 c shredded Mexican cheese blend (puh-lease don't skimp on the cheese!)
1/4 c heavy cream
1 TBSP red wine vinegar

Cook onion in medium skillet over medium heat in your choice of cooking spray or olive oil until translucent.

Add all other ingredients stirring occasionally. The mixture will not be all blended together evenly. At this point, if you aren't using the dip right away, cover tightly and store in your refrigerator.

Bake at 400 degrees for 10 minutes (or until the dip is bubbly). Serve with your favorite tortilla chips.

Oh, and see the serving dish? Do you know Wilton Armetale? If not, get to know it, and quick - these gorgeous metal dishes (in all shapes and sizes) can be frozen, baked, room-temperatured... you get the picture. So handy and beautiful to boot!

Can You Stand It?

I think tuna fish is one of those things - and I mean that in the nicest way possible. You either like it or you hate it. And if you like it, there are an infinite number of ways to prepare it. If you hate it... then I guess I just lost you.

In this house, when we make it (let's pretend that's not at least once a week), just about the only constant is that the tuna is always made into one sandwich (usually open-faced with whatever cheese is laying around broiled on top) and one salad.

The rest... well, that's completely 100% up to our refrigerator and cupboard. And to be honest, those two have left quite a bit to be desired this past week or so. Here's where things start to look up, though - chances are if you land squarely in the "I like tuna fish" camp, you probably like it no matter how it's prepared.

This week - our two cans of tuna were prepared with just over a TBSP of mayo, tiny diced carrots and onion, most of one thin-sliced green onion, about 2 TBSP grated Parmesan cheese, 1 1/2 tsp of garlic powder, and salt & pepper. It was admittedly a little dry as I am always trying to use less and less mayo, but thankfully Chris will eat just about anything on a piece of toast and since calling this healthy gives me the right to indulge in dessert (and honestly, I haven't found a preparation of tuna fish that I didn't like), I dig in with no looking back also.

Even with that positive PR, I'm always on the lookout for new preparation ideas... or, if you're in the "no tuna fish, never, not gonna happen" group, what is your 'tuna'?

By the way, the left-over tuna fish was just perfect on these onion-flavored butter crackers - but yeah, not nearly as healthy. Especially given the fact that after the tuna fish ran out, I just ate the sleeve of crackers unadorned. Oh well.

*And darn if I didn't realize how obvious that bag of Ghirardelli bittersweet chips would be in the background. At least I was mid-baking (and not snacking) but so much for a healthy and inexpensive eating post!

Not Photogenic

Both this post and I are feeling a bit under the weather (not that that is in anyway relevant to being able to take pictures) but I would have been remiss to not post these delicious recipes that we've enjoyed recently.

As you will soon see (if it wasn't already obvious enough), I've been on a stew/soup kick lately... which was slightly thwarted by the warm weather we've enjoyed these past few days (I am not complaining that this is a distant memory) but even with the weather at a mild mid-50s, I am already looking forward to making (and eating!) these two recipes again.

Beef Soup (serves 6)
adapted from All Recipes

1 lb cubed beef stew meat
Cooking spray
2 tsp Emeril's essence
1/2 c water
2 cans beef broth
1 can vegetable broth
1/2 c merlot (or any red wine)
1 onion, finely diced
2 cloves garlic
1/2 tsp Worcestershire sauce
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 bay leaf
handful of baby carrots, halved if desired
3-4 small red potatoes, quartered
1/2 cup frozen mixed vegetables (carrots, corn, green beans and peas)

1. Cut beef into bite sized pieces and season with essence; in a dutch oven coated with cooking spray, brown beef on all sides. Add water and scrape up any browned bits; then add 2 cans of beef stock, 1 can of vegetable stock, and red wine along with the onion, garlic, Worcestershire sauce, rosemary, thyme and bay leaf. Bring to a boil, cover and simmer for 2 hours or until meat is tender.

2. Add carrots and potatoes and simmer for 30 minutes or until tender. Add the frozen vegetables and stir; cook for another 15-20 minutes to ensure the veggies are cooked thoroughly.

*I stopped at this point for more of a beef and veggie soup than stew (and I liked it this way - the starch in the potatoes add a little thickness); however, after some feedback from Chris, I will most likely thicken this just a little with a small amount of cornstarch mixed with cold water and then quickly mixed into the soup


Slow-Cooker Chicken and Dumplings
adapted from All Recipes

4 skinless, boneless chicken breast halves
2 TBSP unsalted butter
2 (10.75 oz) cans condensed cream of chicken soup (I always use the Healthy Recipe version)
1 onion, finely diced
2 cans chicken stock
1 c frozen mixed veggies (do you see a trend here... thank you Costco)
1 (10 oz) pkg refrigerated biscuit dough, torn into pieces

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough chicken stock to cover.

2. Cover, and cook for 7 to 8 hours on low. About 1 hour before serving, mix in frozen veggies and place the torn biscuit dough in the slow cooker, pushing down into the liquid. Finish cooking for about 45 minutes on high until the dough is no longer raw in the center.


OKAY, I lied, I do have a picture (or two) for you... straight from the Westminister Dog Show.

**note: put a black and tan face on that dog and this is Annabelle post-bath

A Red Envelope For You!

According to Chinese Astrology, 2009 is the Year of the Ox. Happy Ox Year! (doesn't that have a nice ring to it?)

In preparation for the Lunar New Year, I did a little research and found out that most of the dishes traditionally served for this celebration are symbolic of something optimistic and positive.

- Chicken and fish symbolize happiness and prosperity - especially when served whole.
- Dishes made with oranges represent wealth and good fortune because they are China's most plentiful fruit.
- Noodles represent longevity, therefore, they should never be cut!
- Duck symbolizes fidelity, while eggs signify fertility.

1 for 4 ain't too shabby, right? At least our meal didn't include bean curd or tofu - both avoided because the white color suggests death and misfortune.

Traditional Chinese or not, I'd eat this meal anyday. And pay no attention to the fact that the noodles I used are Japanese. I'm only half-Chinese anyway!

Stir-Fried Shrimp with Garlic and Chili Sauce
adapted from Cooking Light

1/3 c fat-free, less-sodium chicken broth
1 tsp cornstarch
1/2 tsp sugar
1 tsp dry sherry
1 tsp low-sodium soy sauce
a pinch of white pepper
1/2 TBSP canola oil
3/4 lb large shrimp, peeled and deveined
1 TBSP minced garlic
1/2 tsp ground ginger
1/4 jalapeño pepper, seeded and finely chopped
1/4 c (1-inch) slices green onions
1/4 tsp dark sesame oil
Cilantro sprigs (optional)

1. Combine first 6 ingredients in a small bowl, stirring with a whisk. Prepare all ingredients including mincing garlic and finely chopping jalapeño.

2. Heat a large skillet over high heat. Add canola oil to pan. Add shrimp to pan; stir-fry 1 minute or until shrimp begin to turn pink. Add garlic, ginger, and jalapeño; stir-fry 1 minute.

3. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly. Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.

*I increased the sauce ingredients and decreased the heat - made as the recipe states online, it's very hot, so adjust to your liking.

Less is More

One thing I'm finding as I'm in the kitchen more and more is that my easy meals (that we tend to like the best, truth be told) are rarely blog or picture-worthy! But that makes me sad! I know that if more people out there (picture me pointing at all of you, myself included!) posted more everyday meals that had only a few pantry-staple type ingredients, my repertoire of weeknight meals and I would be ever so grateful.

Instead, however, and I am completely guilty of this also... we try and make fancy dishes (they are so fun and tempting, I agree!) , certainly at least dishes that will look pleasing in a picture, and while they might be good and worth the effort once, they rarely make it to my list of go-tos.

So along those lines, in the hopes that some others of you will follow suit, I wanted to share a meal that we LOVE (and now that I've been reminded just how good and incredibly easy it is, a dish that we will certainly be making more of)... in all it's non-blog-worthy glory. AND, if you can believe it, this puppy has just 4 ingredients, 5 if you count the cooking spray.

Mozzarella-Chicken Pasta

boneless, skinless chicken breasts (enough for your crowd)
spaghetti (though any type of pasta would work - we recommend Barilla Whole Grain or Plus)
jar of your favorite spaghetti sauce
shredded mozzarella cheese (about 1/4 c per chicken breast)

Pre-heat oven to 350 degrees.

Spray your baking dish with a thin coat of cooking spray; a deep and wide casserole dish works best. Place your chicken breasts in the casserole dish and cover completely with spaghetti sauce. Bake, covered, for 45 minutes to an hour depending on the number of chicken breasts; test chicken with a fork for done-ness.

Meanwhile, cook your pasta according to the package directions.

Uncover your dish and spread shredded cheese over the top of the spaghetti sauce and chicken; put entire dish back into the oven, uncovered, for up to 10 minutes or until the cheese has melted to your liking.

Serve a chicken breast and a portion of the sauce (make sure you get some of the cheesy goodness!) over your pasta.

Some Things Never Change

We've all felt the crunch of the recent rising costs... at least around here, seems the cost of everything, from gas to food to other everyday items, creeps higher and higher.

It hasn't been all bad - it's just caused us to get creative... and thankfully since I got out of my "only from a cookbook cooking" a few years ago, it's been a pretty fun time in our kitchen.

One thing that hasn't changed, though, is our habit of eating breakfast for dinner. Apparently some people have a "thing" against this but in this household, we are all for it. Most recently though, thanks to some inspiration from the fun brunch spot we visited in New York, The Barking Dog, I decided we'd try their combination of breakfast sausage and fruit. We enjoyed (and will enjoy again!) the different textures of the cooked fruit and the pieces of the flavorful sausage.

Apple and Chicken Sausage Frittata

3/4 cup firm apple, chopped into 1/2 inch pieces
3/4 cup herbed chicken sausage, chopped into 1/2 inch pieces
3 TBSP onion, chopped
Cooking spray
5 eggs
1 egg white
2 TBSP mixed herbs, chopped
1/4 cup shredded cheese
salt and pepper, to taste
1 green onion, sliced

Spray heat-safe 10-inch fry pan with cooking spray and saute apple, sausage, and onion until soft and cooked through, about 10 minutes over medium heat.

Preheat the oven to 375 degrees. Meanwhile, whisk eggs and egg white with herbs, salt and pepper, and finally the shredded cheese. With the pan over medium-high heat, pour the egg mixture over the meat and apple mixture; scrape the sides and the bottom of the pan with a spatula to ensure the egg gets mixed for even cooking. You will see cooked egg scattered throughout, but loose egg in between.

Sprinkle 1/2 of the sliced green onions overtop the frittata before putting the pan into the oven. Cook for up to 5 minutes, or until the underside of the frittata is set.

Cut into wedges and garnish with the remaining sliced green onions just before serving.

What's Your's?

What's your "go-to" meal? The one you fix when all else fails - either you're pressed for time but still want a healthy meal or you just can't think of anything else to make?

Abby asked that very question the other day and at the time, the only thing I could think of was my good ole' egg-white omelet (filled with whatever I have around... some of my favorites are caramelized onions, fresh chives, canned or fresh tomatoes, turkey bacon, turkey deli meat, etc.), but as I was quickly fixing a very impromptu dinner tonight, I realized just what my real "go-to" is... any variation on a grilled chicken salad. I always have skinless, boneless chicken breasts frozen (stock up when they are on sale) and am never without at least a head of two of Romaine lettuce (from my Costco 6-pack!); once you have those two ingredients, the rest depends on your creativity and what you have in your pantry and/or fridge.

Tonight I was inspired by some left-over whole wheat bread. I cut the bread into large cubes, brushed them lightly with olive oil and a pinch of kosher salt, and set them on my grill pan with the chicken. We rarely have bread around but if I have the opportunity to do this again, I will - it was great and I loved the texture... next time, I'll probably add in some minced fresh herbs, or if I'm planning far enough in advance, I might infuse the olive oil with some rosemary or garlic for extra flavor.

As for the chicken, I usually rotate between a few different marinades but tonight I simply used some chopped, fresh thyme and Italian salad dressing (my favorite... Ken's Fat-Free Italian). To finish the salad off, I threw in some (delicious and healthy) avocado, thinly sliced cucumber, and bleu cheese.

I love this meal because it's different each time so it never gets boring - plus, it's so quick to pull together! If you're in a bind for a quick meal or you just want to try something new, check this out... 101 Simple Meals that are ready in 10 minutes or less. I'm not sure I completely buy the "10 minutes or less" part so if you try any of these, let me know how they turn out... and, I'd love to hear if you have any of your own tried and tested, quick and healthy meals.

A Common Theme

There are a couple of really good reasons why I really like fish... and especially tilapia. As you might be able to guess - I've found tilapia to be another almost perfect (and "almost" only because I assume nothing is really perfect) food and/or ingredient. What else combines versatility with great taste and tons of nutrients... and all that at a low cost (and even lower than you think because it's frequently on sale)?!

Last night, after Andrea and Chris' hearty recommendation, we put our own spin on Cooking Light's "Halibut Fillets with Teriyaki Sauce" and were treated to a wonderful light dish.

1/2 cup pineapple juice
3 tablespoons low-sodium teriyaki sauce
1 tablespoon honey
3/4 teaspoon cornstarch
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
2 tablespoons seasoned breadcrumbs
2 tilapia fillets
1 tablespoon vegetable oil (I used vegetable oil cooking spray)

• Combine first 6 ingredients in a small bowl. Stir well and set aside.


• Combine breadcrumbs and halibut in a large zip-top plastic bag. Seal and shake to coat; set aside.


• Heat oil in a large nonstick skillet over medium heat. Add fillets; cook about 3 minutes on each side or until fish flakes easily when tested with a fork. Remove tilapia from skillet; set aside, and keep warm.


• Add teriyaki mixture to skillet. Bring to a boil; cook 1 minute, stirring constantly. Pour over tilapia.

I was running short on time so I went to my frozen veggies and got creative. I thinly sliced some red onion and cooked it in a small pan with about 1/2 tbsp of olive oil just until it was translucent. To that, I added some half-thawed (in the microwave) broccoli spears and with about 3 minutes remaining, I threw in some green peas and topped it all with chopped fresh parsley, thanks to my little herb garden. The onion-infused olive oil mixed with the broccoli and peas turned out to be a great combination and rounded out a healthy, delicious meal!