Spinach Salad

I originally got this recipe from Heather. I loved it. I tweaked it ever so slightly for lunch today and liked it even more -- more taste, less oil.

Thanks, Heather! The modifications we discussed were FABULOUS! If you try the changes, you'll have to let me know what you think!

Salad:
1 lb. Pasta, cooked al dente, drain, rinse in cold water
3 C cooked chopped chicken
5 oz fresh spinach, shredded
1 C black olives, chopped in 1/4’s
4 oz. Feta cheese, crumbled
3 cups diced tomatoes (grape tomatoes, YUM!)
3/4 C monterrey jack cheese, shredded

Dressing:
3 tsp Dijon mustard
3/4 C olive oil
3/4 C vinegar
3/4 tsp black pepper
3 tsp honey
1.5-2 clove garlic, minced

Blend dressing ingredients. Pour over mixed salad. Refrigerate 30-60 minutes before serving.

Carrot Delight

Alright, I have tweaked this recipe to be juuuuuuust right :) Ingredients:
1 large orange (or 2 mandarin oranges)
1 banana
1/2 cup water
15 baby carrots
supplement of choice (optional, and I chose Benefiber)

Directions:
In a blender, blend the orange, banana, and water until smooth. Add supplement and blend thoroughly. Add carrots last and blend on high until smooooooth.

It tastes mildly of banana and I can't decide if I detect a hint of orange or not, or a hint of carrot. So....mostly banana with some ever-so-vague indefinable something else. Kinley drank more than half of mine and asked me to make it again tonight! SUuuuuuper delicious! Add ice to the blender if you want it colder!

Costco Garden Burgers

Kinley and I are completely addicted to Costco garden burgers, which I bought on a lark last week because they were cheaper than turkey burgers. They are super delicious! You have to cook them in a pan on the stove because microwaved is really nasty. Even Justin really likes them, though he prefers his smothered in cheese and served on a big fat bun. But who cares? The main ingredients are brown rice, mushrooms, and onion, I think, none of which I can actually taste individually. I eat it with a little bit of ketchup. Anyway, 5 stars!

Broccoli Drink

Ingredients:
1-2 cups fresh pineapple
1 large orange
2 cups broccoli

Directions:
Throw the fruits in the blender and puree. Add the broccoli and finish the job. It shrinks into a small, spoonable drink serving. It was a little gritty, but really tasty. I couldn't even taste the broccoli. I don't really mind the taste of broccoli, per se, but pineapple is just so much better, especially for breakfast :) Tanner even shared it with me. And he doesn't do fresh or steamed broccoli at the moment. Or fresh pineapple or oranges for that matter...

Super Salmon or Fabulous Fish

I love this salmon recipe. You might too.

The quote from Justin: "Are you sure this is healthy? This tastes way too good to be healthy." Kinley and Tanner ate several servings.

Ingredients:
One large salmon filet (Costco's are delicious)
"I can't believe it's not butter" spray (or real butter, as you like)
Lemon pepper

Directions:
Cover a cookie sheet (or something similar to it) in tin foil. Spray with cooking spray. Lay salmon flat on top. Spray with butter all over the top, season liberally with the lemon pepper. Broil uncovered on low for 25-30 minutes in the oven. Delightfully crispy on top, but flaky, moist, and tender inside.

Outback Steakhouse Alice Springs Chicken

I made this dish again this weekend. I slightly modified it, and it was awesome. So I've reposted it, complete with pictures and modifications :) Enjoy! It's so delicious!

Outback Steakhouse Alice Springs Chicken
Honey Mustard Marinade:
1 cup Grey Poupon Dijon mustard
1 cup honey
1 1/2 teaspoons vegetable oil
2 tablespoons lemon juice

Chicken:
6 skinless, boneless chicken breasts
1 tablespoon vegetable oil
4 cups sliced mushrooms
2 tablespoons butter
salt, pepper, paprika to taste
8 slices bacon, COOKED
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1/8 cup fresh parsley (optional)

Directions:
Combine 1/2 cup mustard, 1/2 cup honey, oil and 1 tbs lemon juice in small bowl. Whip mixture for about 30 seconds. Pour as marinade over the chicken breasts and marinate them in the refrigerator, for about 2 hours.

After the chicken has marinated, preheat oven to 375 F and heat up frying pan with 1 teaspoon of oil over medium heat. Sear chicken in pan for 4-5 minutes per side, depending on the size of the breast, or until golden brown. **This is the majority of the cooking time, so don't skimp on time. You don't want raw chicken! Remove the pan from heat, and transfer chicken into a baking dish.

As the chicken is cooking, sauté the sliced mushrooms in butter in a separate pan. Season chicken with salt, pepper, and a dash of paprika. Mix 1/2 cup honey, 1/2 cup mustard, 1 tablespoon lemon juice and pour the entire mixture over the chicken.

Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sautéed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken for 15-30 minutes, or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving.

Capellini Pomodoro

This was a good vegetarian dish I made last week. Tanner liked it, Justin liked it, but said it would have been perfect with a lot more chicken (there was none) and far fewer tomatoes (the "pomodoro" part). Kinley just hung her head in exasperation of all the tomatoes. I, for one, thought it was really good just the way it was :) Maybe a little more basil.Capellini Pomodoro
Ingredients
2 and 1/2 pounds roma or plum tomatoes
2-3 cloves minced garlic
1 ounce fresh basil leaves, minced
1/3 cup virgin olive oil
3-5 ounces fresh parmesan cheese
12 oz dry angel hair pasta, cooked
1/2 - 3/4 teaspoon black pepper.

Directions
Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese. Serve immediately and pass remaining Parmesan.

Recipe modified from Olive Garden's recipe.

Snow Ice Cream

a big bucket of fresh clean snow
enough cream to make it the texture of soft ice cream
sugar to taste
a bit of vanilla

fruit puree if desired (I like strawberry)

Thanksgiving Dressing

I love dressing. I love making dressing. I love eating it. I love improving (at least in my own mind) the dressing recipe from year to year. The following was this year's Thanksgiving stuffing.

Ingredients
2 loaves bread (I used Granny's)
4 cups diced celery
2 cups diced onion
½ cup butter
2 cups chicken broth
1 and 1/2 cups evaporated milk
3 eggs
1 teaspoon salt
4 tablespoons rubbed sage
2 teaspoons poultry seasoning
1 ½ cups dried cranberries (craisins, on 12 oz bag)
3 cups peeled, chopped apples

Directions
Break bread into small pieces and allow to dry out, overnight is preferable.

Simmer onions and celery in saucepan with butter and broth until tender. Remove from heat, add evaporated milk, salt, and dried cranberries. Allow to cool. When mixture has cooled (about room temperature or so), beat eggs and add them to mixture. Add apples to mixture.

When bread is dry, add sage and poultry seasoning, toss to mix well in a large bowl. Slowly add wet mixture to bread and mix gently until well moistened.

Pile high in the largest pan you’ve got, cover with foil and bake for APPROXIMATELY 90 minutes on 350. Remove the cover for the final 30 minutes. Serve warm.

If you bake it in two 9 x 13 pans, change cooking time to 60 minutes, removing cover for final 15 minutes.

It turned out great! At least I think so :)

Philly Sandwich

I made these last night. They turned out better than I had even hoped. I've never thought to mix everything together so completely and it made a huge difference. Philly Sandwich

Ingredients
1 and 1/2 pounds shredded beef, cooked in a crock pot in advance. I used thin steaks, but a roast will do. Other people use ground beef, which is supposedly very delicious as well.
1 green pepper
Entire large package of fresh mushrooms (what is that, 8 oz? 16 oz?)
1 cup diced onion
3 tbs butter
1/2 block of cream cheese (I used fat-free)
1 cup mozzarella cheese.
2 tbs worchestershire sauce
1 clove garlic
salt and pepper to taste

Directions
Use the butter to saute green pepper, onion, mushrooms, and garlic together. Add worchestershire sauce, beef, salt, and pepper. Slowly stir in cream cheese, then mozzarella cheese. Serve immediately on toasted deli rolls.

Notes: This made a SURPRISINGLY large amount of food. We had plenty of leftovers for today. I think one of the keys to success is not having too much beef in the mixture. I prefer it heavy on the toppings, lighter on the beef (strange, since I'm generally a rabid carnivore). But it seemed more flavorful that way. It turned out to be a good thing that I didn't have as much beef as I had hoped to work with :)

Anna Banana Dogs :)

Annabelle actually did this recipe :) She found it in a Friend Magazine and she made it yesterday. It was fabulous, and really fixed that sweet tooth I had :)

-Put peanut butter and jam on the two sides of a hot dog bun, then lay a banana in the middle like a wiener :)
-Enjoy!

Chicken Rice-a-Roni Salad

Chicken Rice-a-Roni Salad

Ingredients and Directions
Chicken Rice-a-Roni (make up a box - according to the reduced fat directions) and refrigerate
1 can, sliced water chestnuts - roughly chopped
2 cups grapes
1 cup raisins
4 large chicken Breasts (cooked, cooled and cubed)
2 sticks celery, cut up
4 apples cut bite-sized (put in salad when ready to serve for freshness)
toasted, slivered almonds (can skip to cut extra calories)
1/2 cup light mayonnaise
1 bunch green onions, sliced

Mix together in large bowl and serve in *lettuce cups. Keep Refrigerated.

*We did not use lettuce cups last night; just ate it by the spoonful, and it was still great!!!

Hot Apple Cider

Originally from my friend Mindy)

Hot Apple Cider

Ingredients:
1 apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
Cinnamon sticks, garnish

Directions:
Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

Breakfast Casserole

Breakfast Casserole
Ingredients
18 eggs
6 cups frozen shredded hashbrowns
2 cups shredded cheese
1 red pepper (diced)
1/4 cup onion (diced)
2 cups finely chopped ham
3/4 cup milk

Directions
Mix eggs and milk well. Stir in additional ingredients. Pour contents in to well-greased 9x13 pan. Bake uncovered on 350 for 90 minutes, until knife inserted in center of casserole does not come out wet. Serve with salsa and/or ketchup

**Casserole can be prepared the night before, if needed, and baked in the morning. Leftover casserole reheats in the microwave just fine.

Red Lobster Cheddar Bay Biscuits

I LOVE the biscuits at Red Lobster (the 2 times I have had them). I just tried out this copy cat recipe. They turned out beautifully and they tasted authentic. Delish! Kinley enjoyed eating the batter raw, which I thought was disgusting, but I allowed it since there were no raw eggs involved!


Here's the recipe:
Ingredients:
2 cups Bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine or butter -- melted
1/4 teaspoon garlic powder

Directions:
Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.

Bradshaw Breakfast Burritos

Breakfast Burritos
Ingredients:
8 large eggs
1/4 cup half-and-half (or milk)
1/2 tsp salt
1/8 tsp pepper
2 tps vegetable oil
6 ounces chorizo sausage (or breakfast sausage)
1 red onion, chopped fine
1 red bell pepper, chopped medium
1 jalapeno chile, minced
t tbs unsalted butter
6 ounces (1 and half cups) cheddar cheese shredded
3 scallions, sliced thin
6 tortillas
1 cup sour cream (optional)
1 cup salsa (optional)

Directions:
Whisk together the eggs, half-and-half, salt, and pepper.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the sausage and cook until lightly browned, and 1 and half minutes. Add the onion, bell pepper, and halapeno and continue to cook until they ahve softened and are beginning to brown, about 5 minutes. Transfer the sausage mixture to a medium bowl and cover to keep warm.

Wipe the skillet clean and return to the heat. Melt the butter in the skillet, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them from one side to the other until they are nicely clumped, shiny, and wet, about 2 minutes.

Quickly fold in cheddar and scallions, then remove the mixture from the pan. Fold in the sausage mixture. Distribute mixture to warm tortillas and serve immediately. Top with sour cream and salsa.

Roasted Red Pepper and Sweet Potato Soup

Tonight I attended a little Halloween Dinner Club. There were a great many very delicious recipes, but this healthy soup one was freakishly and surprisingly good. Heather, Courtney, make this immediately.

Roasted red pepper and sweet potato soup
Ingredients
2 cloves garlic, minced
1 medium onion
1 tsp olive oil
2 red bell peppers, roasted and peeled **, then coarsely chopped
2 medium sweet potatoes, peeled and diced
4-5 c. low sodium chicken broth
½ - 1 c. milk
salt
pepper
Tabasco sauce

Directions:
Soften garlic and onion in olive oil in a large soup pot over medium heat. Add bell peppers and sweet potatoes. Sauté for about 1 minute. Add chicken broth and let simmer for 15-20 minutes or until vegetables are tender. Puree soup in batches in the blender. Return to pot over low heat. Thin with milk. Season to taste with salt, pepper, and Tabasco.


** to roast and peel peppers: place peppers on a baking sheet under the broiler. Turn them frequently until they are blackened all over, but making sure you don’t char the flesh. Once black, put them in a paper bag. Close the bag and cover it with a kitchen towel for five minutes. Take out the peppers, rub off the blackened skin, then core, seed, and cut.

Meatball Sandwiches

I have somewhat tweaked the recipe from what it once was the first time I posted it. I shrunk the meatballs to the size they were originally intended to be, and doubled the amount of sauce. Saucey!! Yum!

Meatballs
6 pounds lean ground beef
6 eggs
3 cup dry bread crumbs
3/4 cup finely chopped onion
1 and 1/2 Tbs salt
2 Tbs Worcestershire sauce

Sauce
4 cups ketchup
3 cups packed brown sugar
1 cup chopped onion
1 tsp garlic powder
1/2 tsp liquid smoke (optional, but delicious!)

Directions
In a large bowl, mix all of the meatball ingredients together. Divide into approximately 60 round, 1-inch diameter meatballs. Place in a single layer in three ungreased cookie sheets.

Mix sauce ingredients together, scoop 1 tsp of sauce onto each meatball. Cover with foil and bake on 350 for 45 minutes.

Stir meatballs around in sauce and serve on soft sandwich rolls with a slice of provolone cheese, or as an appetizer with toothpicks!

Honey Twist Bread

Honey Twist Bread

1-1/2 TBS Yeast
2 C warm water
1-1/2 tsp salt
2 TBS honey
5 C whole wheat flour

-mix water and yeast. Add rest of ingredients and 3 C of flour. Cover and LET RISE an hour, until doubled in size. Add rest of flour and LET RISE AGAIN. Knead on counter and divide in half. Cut each half in half, roll out four ‘worms’ then twist two of them together at a time. LET RISE again on large red silicon mat (that's what I use for non-stick) in a cookie sheet with sides.

1/4 C honey
2 TBS butter
2/3 C chopped walnuts

-melt butter and honey in a saucepan. Food process walnuts and put in a bowl. 'Paint' the risen bread on one side with the melted honey and butter, using a pastry brush, turn it over and paint rest of it, using ALL of it, just soak it :) Sprinkle walnuts on top of honey. Bake at 400 degrees for 15-20 minutes.

Tuna Cheddar Chowder

4 carrots, shredded
1 onion, chopped
2 potatoes, diced
3/4 to 1 C whole wheat flour
4 C chicken stock
4 C milk
2 6 1/2 oz. Tuna, drained
1/2 tsp celery seed
1-1/2 tsp Worchester sauce
1/2 tsp salt
2 C cheddar cheese

-In large sauce pan, sauté carrots, onion, and potato in water until soft. Mix in flour. Add chicken stock and milk. Heat, stirring constantly until thick and bubbly. Add the tuna, celery seed, Worchester sauce and salt and heat through. Add cheese and stir until it melts.