Ingredients:
1 can (12oz) tomato puree
3 cloves garlic, thinly sliced
1/2 medium yellow onion, finely chopped
2 Tbs unsalted butter, cut into small cubes
1 large red bell pepper
1 larger Chinese eggplant or other long skinny eggplant
1 large zucchini
1 large yellow squash
3-4 smallish Yukon gold potatoes (about 3/4 lb)
2 Tbs olive oil
1 tsp fresh thyme
4oz chevre
1 Tbs roughly chopped fresh basil leaves
Crusty bread for serving
Preheat the oven to 375* with one rack about 4 inches from the broiler and another rack in the center. Mist a sheet pan with cooking spray.
Dump the tomato puree onto the prepared sheet pan. Add the garlic, onion, 1/2 tsp salt and 1/4 tsp black pepper. Toss together to combine. Use a rubber spatula to spread the puree evenly over the pan, distributing the garlic and onion throughout and pushing the sauce into the corners of the pan. Drop the butter cubes over all, spacing them evenly apart.
Cut off the top of the pepper, and carefully pull out the seed and membrane. Use a sharp knife to slice the pepper into 1/8-1/4 inch thick rounds, then slice the rounds into thirds to get a bunch of small curved pepper pieces.
Trim the ends off the eggplant, zucchini and squash. Slice each into thin rounds 1/8-1/4 inch thick. Slice the potatoes into rounds of the same thickness.
Carefully arrange the vegetables over the tomato sauce and butter overlapping them in a pattern. Drizzle the vegetables with the olive oil, sprinkle with the thyme and an extra pinch each of salt and pepper.
Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling up at the edges, 30-40 minutes.
Remove the plan from the oven and turn on the broiler. Crumble the goat cheese and scatter them evenly the ratatouille. Broil to gently melt the cheese, about 1 minute. Sprinkle with the chopped basil and serve warm with crusty bread for scooping up the veggies and sauce.
From Sheet Pan Suppers by Molly Gilbert
Tuesday
Sheet Pan Chicken and Broccoli with Spicy Peanut Sauce
A new favorite of Seth's. This is a great recipe that cooks altogether on a sheet pan under the broiler.
Ingredients:
1 Tbs packed brown sugar
1/4c plus 2 Tbs creamy peanut butter
1 Tbs sesame oil
1/4c low sodium soy sauce
1 Tbs sriracha
1 Tbs rice vinegar
1/4c warm water
1 Tbs lime juice
1 pound broccoil or broccolini
4-6 thin cut chicken breasts (1-1.5# total)
Preheat the oven to broil with a rack 4 inches from the heat. Line a sheet pan with foil.
Whisk together the brown sugar, peanut butter, sesame oil, soy sauce, sriracha, vinegar, water and lime in a medium bowl until smooth. Set aside 1/4c of the peanut sauce for serving.
Rub the broccoli and chicken with the remaining sauce to thickly coat, and arrange them in a tight single layer on the prepared pan. Broil, keeping a close eye to prevent burning, and flip chicken halfway through, until chicken is cooked thoruhg and the broccoli is charred - 12 to 14 minutes.
From Sheet Pan Suppers by Molly Gilbert
Ingredients:
1 Tbs packed brown sugar
1/4c plus 2 Tbs creamy peanut butter
1 Tbs sesame oil
1/4c low sodium soy sauce
1 Tbs sriracha
1 Tbs rice vinegar
1/4c warm water
1 Tbs lime juice
1 pound broccoil or broccolini
4-6 thin cut chicken breasts (1-1.5# total)
Preheat the oven to broil with a rack 4 inches from the heat. Line a sheet pan with foil.
Whisk together the brown sugar, peanut butter, sesame oil, soy sauce, sriracha, vinegar, water and lime in a medium bowl until smooth. Set aside 1/4c of the peanut sauce for serving.
Rub the broccoli and chicken with the remaining sauce to thickly coat, and arrange them in a tight single layer on the prepared pan. Broil, keeping a close eye to prevent burning, and flip chicken halfway through, until chicken is cooked thoruhg and the broccoli is charred - 12 to 14 minutes.
From Sheet Pan Suppers by Molly Gilbert
Stove Top Mac and Cheese
Fast and delicious for a work night dinner. Add frozen peas at the last minute if you're feeling daring.
Ingredients
1/2 pound elbow macaroni or preferred noodle4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
Recipe courtesy of Alton Brown
Sunday
Cherry Pie Filling
This is what I use to make pies from my backyard montmorency cherry tree.
Ingredients
4 cups fresh tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract
Your favorite pie crust or pie dough recipe for 2 crust pie
From Food Network
Ingredients
4 cups fresh tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract
Your favorite pie crust or pie dough recipe for 2 crust pie
From Food Network
Monday
Baked Eggs with Avocado and Tomatoes
Ingredients:
1 can (10 oz.) Ro-Tel tomatoes (I used petite diced tomatoes which was fine too, just season more)
1 ripe avocado, sliced lengthwise into 10 slices
Salt and fresh-ground black pepper, to taste
4 eggs
Instructions:
Preheat oven to 400F. Break eggs into individual ramekins and let the eggs come to room temperature while you proceed with the recipe. (This might seem a bit fussy, but if you start with cold eggs the yolks will get too done by the time the whites are cooked.)
Spray a medium-sized ovenproof frying pan with non-stick spray or brush with oil, add the tomatoes, and start to simmer over medium heat. (Cast iron works great.)
While the tomatoes simmer, peel the avocado, cut in half, and then cut each half into 5 thin slices. When all the liquid has evaporated from the tomatoes (about 4-5 minutes), turn the heat to low and arrange the avocado slices like spokes of a wheel in the pan. Gently put each egg between two avocado slices, spacing them evenly apart. Season to taste with salt and fresh-ground black pepper.
Put the skillet into the pre-heated oven and bake until whites are completely set and the yolks are done to your liking, about 10-12 minutes for runny yolks.
From Kayln's Kitchen
Sunday
Roasted Indian Chicken, Chick Peas and Veggies
1/4 cup grapeseed oil or peanut oil
1 tablespoon sugar
1 tablespoon yellow or black mustard seeds
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 pound carrots, cut into thin strips
2 1/2 cups cauliflower florets
1-15 ounce can garbanzo beans (chickpeas), rinsed and drained
1 tablespoon lime juice
1/4 cup fresh cilantro leaves
1 lime, cut into wedges
Directions
Preheat oven to 425 degrees F. If desired, line a 15x10x1-inch baking pan with foil, set aside. In a small bowl combine oil, sugar, mustard seeds, turmeric, cumin, ginger, coriander, salt, cinnamon, and cayenne pepper.
In an extra-large bowl combine chicken, carrots, cauliflower, and beans. Drizzle with oil mixture; stir gently to coat. Transfer mixture to the prepared baking pan.
1 tablespoon sugar
1 tablespoon yellow or black mustard seeds
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 pound carrots, cut into thin strips
2 1/2 cups cauliflower florets
1-15 ounce can garbanzo beans (chickpeas), rinsed and drained
1 tablespoon lime juice
1/4 cup fresh cilantro leaves
1 lime, cut into wedges
Directions
Preheat oven to 425 degrees F. If desired, line a 15x10x1-inch baking pan with foil, set aside. In a small bowl combine oil, sugar, mustard seeds, turmeric, cumin, ginger, coriander, salt, cinnamon, and cayenne pepper.
In an extra-large bowl combine chicken, carrots, cauliflower, and beans. Drizzle with oil mixture; stir gently to coat. Transfer mixture to the prepared baking pan.
Bake, uncovered, about 30 minutes or until chicken is no longer pink and carrots are crisp-tender and starting to brown.
Drizzle 1 tablespoon lime juice over chicken mixture. Sprinkle with cilantro. Squeeze a lime wedge over each serving.
Chicken Noodle Casserole
Very chicken pot pie-esque!
Ingredients
2 Tbs butter
1 small onion, diced
1.5c celery, sliced
1.5c carrot, sliced
6 Tbs flour
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp rosemary
pepper to taste
3c chicken broth
1c milk
1lb cooked shredded chicken
4oz cream cheese
1c shredded cheddar cheese
1 package egg noodles cooked (about 12-15oz)
2c frozen peas
1 small red bell pepper, diced
extra shredded cheddar cheese and panko for topping
Preheat oven to 350*
Add butter to large high sided skillet. Cook onion, celery and carrot until softened, about 5 minutes. Add flour and herbs and cook an additional 2 minutes stirring occasionally. Add milk and broth, cook until bubbly. Remove from heat and stir in cheddar cheese and cream cheese until melted and smooth. Cook noodles 1 minute less than directed on package. Drain and add to sauce. Stir in peas, red pepper and chicken. Pour into casserole pan, top with cheese and panko and bake 30-35 minutes until bubbly and starting to brown.
Adapted from Spend with Pennies
Ingredients
2 Tbs butter
1 small onion, diced
1.5c celery, sliced
1.5c carrot, sliced
6 Tbs flour
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp rosemary
pepper to taste
3c chicken broth
1c milk
1lb cooked shredded chicken
4oz cream cheese
1c shredded cheddar cheese
1 package egg noodles cooked (about 12-15oz)
2c frozen peas
1 small red bell pepper, diced
extra shredded cheddar cheese and panko for topping
Preheat oven to 350*
Add butter to large high sided skillet. Cook onion, celery and carrot until softened, about 5 minutes. Add flour and herbs and cook an additional 2 minutes stirring occasionally. Add milk and broth, cook until bubbly. Remove from heat and stir in cheddar cheese and cream cheese until melted and smooth. Cook noodles 1 minute less than directed on package. Drain and add to sauce. Stir in peas, red pepper and chicken. Pour into casserole pan, top with cheese and panko and bake 30-35 minutes until bubbly and starting to brown.
Adapted from Spend with Pennies
Monday
Stuffed Bell Peppers with ground turkey
1 pound ground turkey
2 cups frozen corn
2 ribs of celery, chopped thinly
1 medium onion, chopped
2 cloves garlic, minced
2 14.5 ounce cans petite diced tomatoes with juice
2 tablespoons concentrated tomato paste (I used almost double to finish off a container)
2 tablespoons basil
1 tablespoon oregano
½ teaspoon red pepper flakes
kosher salt and freshly ground black pepper to taste
1 cup cooked brown rice
¼ cup chopped Italian parsley
4 large bell peppers
2 cups shredded monterey jack cheese
Preheat the oven to 350 degrees F.
Cook the ground turkey in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the corn kernels, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
Meanwhile, cut off the tops of the peppers, halve them and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
Transfer to a 3 quart baking dish and fill the peppers with the hot turkey and rice mixture. They will be heaping full. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.
Adapted from Foodie Crush
One Pan Cilantro-Lime Chicken and Rice
This is a great one dish dinner. Very easy and tasty!
Ingredients:
1 lb boneless skinless chicken breasts, diced into 1-inch cubes
1 Tbsp canola oil
Salt and freshly ground black pepper
4 green onions, chopped (keep lighter and darker portions separate)
2 cloves garlic, minced
1 1/2 cups low-sodium chicken broth
1 (4 oz) can chopped green chilies
2 tsp lime zest
3 Tbsp lime juice
1 (14.5 oz) can black beans, rinsed and well drained
2 cups minute white rice (don't use regular rice!)
1/3 cup chopped cilantro
Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes.
If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.
1 lb boneless skinless chicken breasts, diced into 1-inch cubes
1 Tbsp canola oil
Salt and freshly ground black pepper
4 green onions, chopped (keep lighter and darker portions separate)
2 cloves garlic, minced
1 1/2 cups low-sodium chicken broth
1 (4 oz) can chopped green chilies
2 tsp lime zest
3 Tbsp lime juice
1 (14.5 oz) can black beans, rinsed and well drained
2 cups minute white rice (don't use regular rice!)
1/3 cup chopped cilantro
Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes.
If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.
From Cooking Classy
Asian Chicken Salad
This is a delicious summer salad! I added shredded chicken breast to make this a hearty entree.
SALAD INGREDIENTS:
1 (bag coleslaw mix
2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
SALAD INGREDIENTS:
1 (bag coleslaw mix
2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
1-2 cups of shredded or cubed cooked chicken breast
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
ASIAN HONEY VINAIGRETTE
2/3 cup olive oil
Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)
Adapted from Gimme Some Oven
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
ASIAN HONEY VINAIGRETTE
2/3 cup olive oil
1/3 cup honey or agave
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoon sesame oil
pinch of salt and black pepper
Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoon sesame oil
pinch of salt and black pepper
Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.
Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)
Adapted from Gimme Some Oven
Sunday
Make Ahead Breakfast Burritos
Wrap individually and freeze for quick breakfast options!
Ingredients;:
1lb ground breakfast sausage
12 eggs
¾ cup milk
1 cup salsa
1 cup shredded cheddar cheese
15 medium flour tortillas
Using a large skillet brown the sausage and cook till done (about 8 minutes). Break into small pieces.
Combine eggs and milk and whisk together until blended. Add to skillet with sausage. Cook until the eggs are set (about 5-7 minutes)
Ingredients;:
1lb ground breakfast sausage
12 eggs
¾ cup milk
1 cup salsa
1 cup shredded cheddar cheese
15 medium flour tortillas
Using a large skillet brown the sausage and cook till done (about 8 minutes). Break into small pieces.
Combine eggs and milk and whisk together until blended. Add to skillet with sausage. Cook until the eggs are set (about 5-7 minutes)
Add in salsa and cheese to the sausage and egg mixture. Cook for another 5-7minutes or until cheese is melted and eggs are completely cooked.
After it is finished cooking let the mixture cool slightly.
Lay tortilla flat then in the center add ⅓ cup of the mixture and roll up.
Freezing Instructions: Wrap each burrito in plastic wrap and then place all into a freezer bag(s).
After it is finished cooking let the mixture cool slightly.
Lay tortilla flat then in the center add ⅓ cup of the mixture and roll up.
Freezing Instructions: Wrap each burrito in plastic wrap and then place all into a freezer bag(s).
Reheating Instructions: These burritos reheat better if you take them out and put in the refrigerator the night before. Don't worry if you forget. Take burrito out of the freezer bag and plastic wrap. Place in the microwave for about 2½ minutes on 50% power. When you warm up in the microwave place a coffee mug full of water in as well. The steam from the water as it cooks keeps the edges from getting hard. Alternately, if you loosely lay the same piece of plastic wrap over the top, that helps keep it moist.
Monday
Spicy Shrimp with Pasta
An adaptation of Bang Bang Shrimp, which you can't avoid seeing on Pinterest.
INGREDIENTS
8 ounces spaghetti
8 ounces medium shrimp, peeled and deveined
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika, or more, to taste
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE
1/2 cup mayonnaise (I used lite)
1/4 cup Thai sweet chili sauce
2 cloves garlic, pressed
1 Tbs lime juice
1/2 teaspoon Sriracha
Pinch of crushed red pepper flakes
INSTRUCTIONS
To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
In a large bowl, combine pasta, shrimp and mayonnaise mixture.
Serve immediately, garnished with parsley.
INGREDIENTS
8 ounces spaghetti
8 ounces medium shrimp, peeled and deveined
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika, or more, to taste
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE
1/2 cup mayonnaise (I used lite)
1/4 cup Thai sweet chili sauce
2 cloves garlic, pressed
1 Tbs lime juice
1/2 teaspoon Sriracha
Pinch of crushed red pepper flakes
INSTRUCTIONS
To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
In a large bowl, combine pasta, shrimp and mayonnaise mixture.
Serve immediately, garnished with parsley.
With minor changes from Damn Delicious
Spinach Artichoke Lasagna
A delicious vegetarian lasagna.
Ingredients
3 cups fresh baby spinach (but it could take more)
2 (14-ounce) cans artichoke hearts, well drained
6 tablespoons butter
6 cloves garlic, minced
¼ cup all-purpose flour
3 cups milk
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Parmesan cheese
12 oven ready lasagna noodles
4 cups shredded mozzarella cheese
Instructions
Preheat oven to 375 degrees F. Spray a 9x13" baking dish with non-stick cooking spray.
Combine spinach and artichoke hearts in a food processor until smooth and creamy.
Spread 1 cup sauce in the bottom of prepared dish. Top with 4 noodles. Spread 2 cups sauce over noodles. Top with 1.5 cups mozzarella cheese. Layer 4 more noodles, top with 2 cups sauce, 1.5 cups mozzarella cheese, and final 4 noodles. Top with remaining sauce and mozzarella cheese.
Cover with aluminum foil and bake at 375 degrees F for 40 minutes. Remove foil and bake for 10-15 more minutes until browned and bubbly. Let lasagna stand for 5-10 minutes before cutting.
From Kevin and Amanda
Ingredients
3 cups fresh baby spinach (but it could take more)
2 (14-ounce) cans artichoke hearts, well drained
6 tablespoons butter
6 cloves garlic, minced
¼ cup all-purpose flour
3 cups milk
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Parmesan cheese
12 oven ready lasagna noodles
4 cups shredded mozzarella cheese
Instructions
Preheat oven to 375 degrees F. Spray a 9x13" baking dish with non-stick cooking spray.
Combine spinach and artichoke hearts in a food processor until smooth and creamy.
Melt butter and garlic in a large pot over medium heat until just melted. Whisk in the flour and cook, stirring occasionally for 2 minutes. Whisk in milk, salt, and pepper. Increase heat to medium high and bring to a boil. Add Parmesan cheese and stir until melted. Remove from heat and stir in spinach and artichokes.
Spread 1 cup sauce in the bottom of prepared dish. Top with 4 noodles. Spread 2 cups sauce over noodles. Top with 1.5 cups mozzarella cheese. Layer 4 more noodles, top with 2 cups sauce, 1.5 cups mozzarella cheese, and final 4 noodles. Top with remaining sauce and mozzarella cheese.
Cover with aluminum foil and bake at 375 degrees F for 40 minutes. Remove foil and bake for 10-15 more minutes until browned and bubbly. Let lasagna stand for 5-10 minutes before cutting.
From Kevin and Amanda
Sunday
Cinnamon Mini Donuts with Browned Butter Glaze
I made these at Easter. Mmmmm
Ingredients
For the donuts:
2 cups flour
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tsp salt
3/4 cup buttermilk (or regular milk with a teaspoon of white vinegar added)
2 eggs, beaten
1 tsp vanilla
1 Tbs butter, melted
For the Browned Butter glaze:
8 tablespoons unsalted butter
2 cup powdered sugar
3 tablespoons milk or cream
1 teaspoon vanilla
Make the donuts:
Preheat the oven to 325 degrees. Lightly grease mini donut pans.
In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
In a small bowl, stir together the butter milk, egg, and butter.
Add the wet ingredients to the dry and stir with a wooden spoon until fully incorporated.
Using a pastry bag fill the donut pans about half full. More than that and you won't have any discernible donut holes. Bake for 5-6 minutes or until lightly browned and cooked through.
Remove from the oven and cool in the pan for a few minutes before transferring to a wire rack.
Make the glaze:
While the donuts are cooling in the pan, melt the butter in a small saucepan over low heat until it browned, about 8 minutes.
Pour the butter into a small bowl and whisk in the powdered sugar, milk, and vanilla until smooth.
Dip the donut tops (slightly warm or cool) in the glaze and enjoy.
With my mini donut pans this makes about 5 dozen.
Ingredients
For the donuts:
2 cups flour
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tsp salt
3/4 cup buttermilk (or regular milk with a teaspoon of white vinegar added)
2 eggs, beaten
1 tsp vanilla
1 Tbs butter, melted
For the Browned Butter glaze:
8 tablespoons unsalted butter
2 cup powdered sugar
3 tablespoons milk or cream
1 teaspoon vanilla
Make the donuts:
Preheat the oven to 325 degrees. Lightly grease mini donut pans.
In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
In a small bowl, stir together the butter milk, egg, and butter.
Add the wet ingredients to the dry and stir with a wooden spoon until fully incorporated.
Using a pastry bag fill the donut pans about half full. More than that and you won't have any discernible donut holes. Bake for 5-6 minutes or until lightly browned and cooked through.
Remove from the oven and cool in the pan for a few minutes before transferring to a wire rack.
Make the glaze:
While the donuts are cooling in the pan, melt the butter in a small saucepan over low heat until it browned, about 8 minutes.
Pour the butter into a small bowl and whisk in the powdered sugar, milk, and vanilla until smooth.
Dip the donut tops (slightly warm or cool) in the glaze and enjoy.
With my mini donut pans this makes about 5 dozen.
Adapted from Buns in My Oven
Roasted Red Pepper Vinaigrette
A favorite homemade dressing or dip. Keeps for about 2 weeks in the fridge.
Ingredients:
2 red bell peppers
2 large garlic cloves
2 tsp balsamic vinegar
1 tsp lemon juice
1 tsp sea salt
dash of tabasco
1/2c high quality olive oil
black pepper to taste
Halve and clean the bell peppers and put them cut sides down 2 inches under a high broiler on a cookie sheet lined with foil. Broil until blackened, 5-10 min. Put blackened halves in a paper (or even plastic) bag for 10 minutes to steam. THis makes it easier to remove the skins.
While your peppers are in the bag, combine all other ingredients except the olive oil. Peel the skins off the peppers and cut into more manageable pieces. Add to other ingredients and with an immersion blender (or cuisinart/blender), puree adding oil in a steady stream to emulsify. Store in fridge.
Adapted from Salad Dressings by Jessica Strand.
Ingredients:
2 red bell peppers
2 large garlic cloves
2 tsp balsamic vinegar
1 tsp lemon juice
1 tsp sea salt
dash of tabasco
1/2c high quality olive oil
black pepper to taste
Halve and clean the bell peppers and put them cut sides down 2 inches under a high broiler on a cookie sheet lined with foil. Broil until blackened, 5-10 min. Put blackened halves in a paper (or even plastic) bag for 10 minutes to steam. THis makes it easier to remove the skins.
While your peppers are in the bag, combine all other ingredients except the olive oil. Peel the skins off the peppers and cut into more manageable pieces. Add to other ingredients and with an immersion blender (or cuisinart/blender), puree adding oil in a steady stream to emulsify. Store in fridge.
Adapted from Salad Dressings by Jessica Strand.
Pumpkin Granola Bars
An on the go breakfast option!
Ingredients
3 1/4 cups old fashioned oats
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract
1 cup chocolate chips
directions:
1. Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.
2. In a large bowl, whisk oats, spices, and salt together. Set aside.
3. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.
4. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don't want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.
5. Using a sharp knife, cut into bars. Remove from pan and let cool completely. Wrap individually in cling wrap and keep in fridge.
Ingredients
3 1/4 cups old fashioned oats
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract
1 cup chocolate chips
directions:
1. Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.
2. In a large bowl, whisk oats, spices, and salt together. Set aside.
3. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.
4. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don't want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.
5. Using a sharp knife, cut into bars. Remove from pan and let cool completely. Wrap individually in cling wrap and keep in fridge.
Lemony Spring Soup with Chicken
This was delicious on a grey and rainy day in March.
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1 leek, quartered, white part sliced
2 carrots, peeled and diced small (if you can find multi-colored carrots, those are beautiful)
2 cloves garlic, pressed through garlic press
Salt
Black pepper
1 teaspoon herbs de Provence
4 cups chicken stock, hot
1 cup fresh English peas (or frozen peas)
1 cup baby zucchini, small dice
2 cooked chicken breasts, shredded or cubed (you can use rotisserie chicken for convenience)
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 cups cooked quinoa
¼ cup chopped, fresh basil leaves
4 lemon wedges, garnish
Place a medium-large soup pot over medium heat; add in the butter and olive oil, and once melted, add in the sliced leek and diced carrots, and sweat for about 3-5 minutes, or until slightly tender and the leeks are becoming translucent.
Add in the garlic, and once that becomes aromatic, add in a pinch or two of salt and pepper, and the herbs de Provence; stir to combine.
Next, add in the hot chicken stock, and bring to a gentle simmer; cover partially with a lid, and cook for about 15-20 minutes, or until carrots are tender.
Turn the heat off; add in the English peas (or frozen peas), the diced baby zucchini, the shredded or cubed chicken breast, and the lemon zest and juice; stir to combine, and allow the peas/zucchini to become crisp-tender and bright green in the hot stock, about 3-4 minutes; check to see if additional salt or pepper is needed.
To serve, add about ½ cup of the cooked quinoa to a bowl, and ladle some of the soup with the veggies and chicken over top; sprinkle over some of the fresh basil, and squeeze in some additional lemon juice from the lemon wedge garnish, if desired.
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1 leek, quartered, white part sliced
2 carrots, peeled and diced small (if you can find multi-colored carrots, those are beautiful)
2 cloves garlic, pressed through garlic press
Salt
Black pepper
1 teaspoon herbs de Provence
4 cups chicken stock, hot
1 cup fresh English peas (or frozen peas)
1 cup baby zucchini, small dice
2 cooked chicken breasts, shredded or cubed (you can use rotisserie chicken for convenience)
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 cups cooked quinoa
¼ cup chopped, fresh basil leaves
4 lemon wedges, garnish
Place a medium-large soup pot over medium heat; add in the butter and olive oil, and once melted, add in the sliced leek and diced carrots, and sweat for about 3-5 minutes, or until slightly tender and the leeks are becoming translucent.
Add in the garlic, and once that becomes aromatic, add in a pinch or two of salt and pepper, and the herbs de Provence; stir to combine.
Next, add in the hot chicken stock, and bring to a gentle simmer; cover partially with a lid, and cook for about 15-20 minutes, or until carrots are tender.
Turn the heat off; add in the English peas (or frozen peas), the diced baby zucchini, the shredded or cubed chicken breast, and the lemon zest and juice; stir to combine, and allow the peas/zucchini to become crisp-tender and bright green in the hot stock, about 3-4 minutes; check to see if additional salt or pepper is needed.
To serve, add about ½ cup of the cooked quinoa to a bowl, and ladle some of the soup with the veggies and chicken over top; sprinkle over some of the fresh basil, and squeeze in some additional lemon juice from the lemon wedge garnish, if desired.
From The Cozy Apron
Ranch Dressing
2/3 cup sour cream
1/4 cup buttermilk
2 tablespoons minced fresh cilantro leaves (or dill, tarragon, or parsley)
1 tablespoon minced shallot
2 teaspoons white wine vinegar
1/2 teaspoon granulated garlic
1/4 teaspoon salt
1/4 teaspoon pepper
Sugar to taste
Whisk ingredients together until smooth. Add sugar to taste.
Cucumber Salsa
Ingredients:
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped (optional)
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream or greek yogurt
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped (optional)
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream or greek yogurt
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
Stovetop Mac and Cheese
Ingredients:
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
Recipe courtesy Alton Brown
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
Recipe courtesy Alton Brown
Monday
Slow Cooker Pork Carnitas
These are finished in the oven, which makes them just that much better if you have the extra 45min.
Ingredients:
3-4 lb. pork shoulder roast
15 oz. bottle salsa verde or green taco saue
4 cloves garlic, minced
½ sweet onion, sliced
1 tbsp. chili powder
2 tsp. dried oregano
2 tsp. cumin
2 tsp. kosher salt
½ tsp. cayenne pepper, or to taste
1 c. water (I used some leftover beef broth I had on hand)
½ c. milk (do not add to crockpot)
tortillas
Suggested condiments: finely shredded cabbage, guacamole or sliced avocado, and green salsa
Instructions:
Cut roast into 3-4 large pieces. Pierce meat all over with a knife.
Stir together salsa/taco sauce, garlic, onion, chili powder, oregano, cumin, salt, cayenne, and water. Add pork pieces, and spoon liquid over the meat to coat all sides.
Cover crockpot and cook on high 6-8 hours or low 8-10 hours, until meat shreds easily.
When meat is done, preheat oven to 275 degrees. Take pork out of the slow cooker and shred on a large-rimmed baking sheet lined with foil or a baking mat to make cleanup easier. Discard any large pieces of fat. (Leave most of the onion behind, but it’s OK if some is incorporated with the meat.)
Pour ½ cup of cooking liquid and ½ cup of milk over shredded pork. Bake in preheated oven for 45 minutes until brown and crispy. Remove meat for serving with tongs to leave excess fat behind.
Serve with tortillas, finely shredded cabbage, guacamole or avocado, and green salsa.
Ingredients:
3-4 lb. pork shoulder roast
15 oz. bottle salsa verde or green taco saue
4 cloves garlic, minced
½ sweet onion, sliced
1 tbsp. chili powder
2 tsp. dried oregano
2 tsp. cumin
2 tsp. kosher salt
½ tsp. cayenne pepper, or to taste
1 c. water (I used some leftover beef broth I had on hand)
½ c. milk (do not add to crockpot)
tortillas
Suggested condiments: finely shredded cabbage, guacamole or sliced avocado, and green salsa
Instructions:
Cut roast into 3-4 large pieces. Pierce meat all over with a knife.
Stir together salsa/taco sauce, garlic, onion, chili powder, oregano, cumin, salt, cayenne, and water. Add pork pieces, and spoon liquid over the meat to coat all sides.
Cover crockpot and cook on high 6-8 hours or low 8-10 hours, until meat shreds easily.
When meat is done, preheat oven to 275 degrees. Take pork out of the slow cooker and shred on a large-rimmed baking sheet lined with foil or a baking mat to make cleanup easier. Discard any large pieces of fat. (Leave most of the onion behind, but it’s OK if some is incorporated with the meat.)
Pour ½ cup of cooking liquid and ½ cup of milk over shredded pork. Bake in preheated oven for 45 minutes until brown and crispy. Remove meat for serving with tongs to leave excess fat behind.
Serve with tortillas, finely shredded cabbage, guacamole or avocado, and green salsa.
Adapted ever so slightly from The Weary Chef
Saturday
Chicken Taquitos
This recipe made 15 decent sized taquitos. The best part is that you can freeze a portion of them before baking for another day.
Ingredients:
3 Cups roasted shredded chicken breast
8 oz. Cream Cheese
4 Tablespoons chopped Cilantro
2 Tablespoons Lime juice
1 (6 oz.) can Green Chilis (or ½ cup green salsa verde if you have that on hand)
¾ teaspoon Cumin
1 ½ teaspoon Chili Powder
1 teaspoon Onion Powder
¼ teaspoon Garlic Powder
1 ½ Cups shredded Pepper-jack cheese
small flour tortillas
fine sea salt
Melt your cream cheese until it’s soft and melty. Add all spices, cilantro, lime juice, green chilis, chicken and cheese to a large bowl. Mix until well blended.
Add a little bit (2 generous tablespoons) of chicken mixture to each tortilla, roll and place seam side down on parchment or foil lined cookie sheet. Spray/brush with a little olive oil and sprinkle with a little bit of salt.
To freeze: As you roll your chicken Taquitos, place them on a parchment lined cookie sheet without touching. Then place cookie sheet in freezer. When Taquitos are frozen remove them from the cookie sheet and add them all to a freezer safe gallon sized bag. Label and add back to freezer. When you are ready to eat just take a few or a lot of the taquitos, place on a foil or parchment lined cookie sheet. Spray lightly with olive oil and sprinkle with a little salt. Bake in 425 degree oven for 15-20 minutes or until crispy.
Ingredients:
3 Cups roasted shredded chicken breast
8 oz. Cream Cheese
4 Tablespoons chopped Cilantro
2 Tablespoons Lime juice
1 (6 oz.) can Green Chilis (or ½ cup green salsa verde if you have that on hand)
¾ teaspoon Cumin
1 ½ teaspoon Chili Powder
1 teaspoon Onion Powder
¼ teaspoon Garlic Powder
1 ½ Cups shredded Pepper-jack cheese
small flour tortillas
fine sea salt
Melt your cream cheese until it’s soft and melty. Add all spices, cilantro, lime juice, green chilis, chicken and cheese to a large bowl. Mix until well blended.
Add a little bit (2 generous tablespoons) of chicken mixture to each tortilla, roll and place seam side down on parchment or foil lined cookie sheet. Spray/brush with a little olive oil and sprinkle with a little bit of salt.
Bake in 425 degree oven for 15 minutes.
To freeze: As you roll your chicken Taquitos, place them on a parchment lined cookie sheet without touching. Then place cookie sheet in freezer. When Taquitos are frozen remove them from the cookie sheet and add them all to a freezer safe gallon sized bag. Label and add back to freezer. When you are ready to eat just take a few or a lot of the taquitos, place on a foil or parchment lined cookie sheet. Spray lightly with olive oil and sprinkle with a little salt. Bake in 425 degree oven for 15-20 minutes or until crispy.
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