Veggie Lasagna Roll-Ups

I have been so uninspired lately.  I have several recipes to blog, but I am just preoccupied with life, and was with overwhelmed with the plague in my house, to get to actually blogging them.  I will try to do better.  Been a very unproductive summer so far.  *sigh*  I know, you don't really care to read my gripes.

Soooooo, ever have a recipe and you have swooned over the idea of it, but just never gotten around to making it?  Yeah, this was one of those.  My aunt gave it to me when I got married over 13 years ago (I know, I am a procrastinator. . . and I'm old!) and it always looked great, but I just never got to it.  Loser. Me, not my aunt.  This was an original recipe of hers, and I adjusted it a bit to my tastes...  like lots of garlic.  I also tweaked the veggies to my liking.

These babies were great!  I ate only one (trying to behave), but my 6 year old ate 3!  I could have joined him, if I had his metabolism.  Super creamy cheese and packed full of flavor.  These are so versatile too.  I could see using broccoli, or chopped mushrooms, or my aunt uses black olives.  Don't like a veggie I used?  Trade it out.  Also, I substituted out some lowfat cottage cheese for some ricotta to save some fat and calories, but you can do all ricotta if you so choose.  To me, recipes are open to interpretation!

Not gonna lie.  These are a little time consuming.  Between cooking the pasta and preparing the veggies and cheese.  I puttered around and could have had them done a lot sooner.  But I was lazy and out of practice.
Anyway, get inspired and make these.  You will love them!


VEGGIE LASAGNA ROLL-UPS
Recipe adapted from: my Aunt Laurie

INGREDIENTS:

• 1 box lasagna noodle (I like whole wheat), cooked (2 minutes less than called for)
• 8 oz. ricotta cheese
• 8 oz. cottage cheese
• 8-16 oz. mozzarella cheese
• 1/2 cup Parmesan Cheese
• 1/2 cup(ish) Italian bread crumbs
• sprinkle of fresh or dries basil (to taste)
• 1-2 TBSP olive oil
• salt and pepper
• 1 onion, diced
• 4 cloves garlic
• 1/2 can artichoke hearts, drained and diced
• 1/2 cup roasted red peppers (can use fresh and add with onion)
• 1/2 cup diced sun-dried tomatoes (drained if using oil packed)
• 3-4 cups fresh spinach, roughly chopped
• 1/2 cup diced zucchini
• jar favorite spaghetti sauce

DIRECTIONS:

Cook pasta very al dente (not cooked through), so it will bend and roll, but not cooked through.
Coat with some oil or lay out on foil or wax paper so it won't stick together. Set aside until cool enough to handle.  Meanwhile, mix ricotta, cottage cheese, 8 oz. mozzarella (2 cups), Parmesan, and Italian bread crumbs.

all the glorious veggies!

In a large skillet over med-high heat, add olive oil and diced onions (and fresh red pepper if you are using that instead of roasted variety).  Season with salt and pepper.  Cook for about 5-7 minutes until tender and starting to brown.  Add zucchini, and stir up.  Cook 2-3 minutes.  Garlic and cook another 2-3 minutes.  Add spinach and cook until wilted.  Add artichoke hearts, roasted red peppers and sun-dried tomatoes.  Stir, remove from heat and set aside to cool some.  After it has cooled a bit, add it to the cheese mixture.
Preheat oven to 350.  Pour half the sauce in the bottom of a pan.  Spoon 1/2-3/4 cup of the cheese and veggie mixture onto a noodle and smear it over the length of the noodle.  Roll it and place it in the pan.  Repeat until cheese mixture or noodles are gone.  Top each one with a spoonful of sauce.  If desired, top with some mozzarella cheese.
Bake for 25-30 minutes, until sauce is bubbling and cheese is melted and toasty.  Serve with bread and a  salad.

Indian Chickpea and Potato Stew

I never had Indian food growing up.  I grew up in central NY where really there are Italians, Greeks and a smattering of other pure breds, and lots of "mutts".  I was a "mutt" with an Italian mom and a half Polish dad.  I grew up on American food, lots of Italian and some Polish dishes every now and then.    But I will tell you, upstate NY knows how to do Italian food.   But we never did Indian.

When I moved to Germany it brought me out of my comfort zone, eating some German fare, and when we moved to LA, I became reckless and ate all different kinds of foods.  Thai, Cuban and Indian were among my favorites.  We often went to an Indian place with our closest friends after church for a buffet.  Never have I tried making Indian fare and this was my first attempt.  It was probably Indian with an Italian flare, but we enjoyed it regardless of what it was.  I didn't do the yogurt and wish I had just for the variety.   

This meal is full great things, like chickpeas, garlic and onion and tumeric, which is a very powerful root derived spice (like ginger) that has countless health benefits and really, a very mild flavor.  It will turn your plastic utensils yellow though!  

INDIAN CHICKPEA AND POTATO STEW

Inspired by: pickyeater

Makes at least 6 servings, 1 1/4 cups each

INGREDIENTS:

• 1-2 tablespoon(s) extra-virgin olive oil (I eyeball it)
• 1-2 large onion, coarsely chopped (depending on how much you want)
• 4 cloves garlic, minced
• 1-2 teaspoon tumeric powder
• 1/2 tsp curry powder
• 1/2 tsp cumin
• 1/2 tsp cround coriander (opt.)
• 1/4 teaspoon ground cinnamon
• fresh ground pepper and salt to taste
• 1 pound potatoes, (about 6-8 medium red potatoes) peeled and diced bite size
• 1 head of cauliflower , chopped(opt.)
• 1-2 cup(s) chicken broth (use veg. broth for vegetarian)
• 2- 15 oz. cans chickpeas, drained and rinsed
• 1- 14 oz can diced fire roasted tomatoes
• 1- 8 oz. can tomato sauce (I used salt-free )
• 3/4 cup chopped fresh cilantro
• 3/4 cup low-fat or fat-free plain greek yogurt (optional)

DIRECTIONS:

Chop all your veggies. Heat oil in a Dutch oven (or a large pot) over medium heat.

Add onions to the pot and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add curry powder and tumeric, cinnamon, and pepper; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, 1 cup broth and salt; bring to a simmer. Cover and cook for 10 minutes. Add chickpeas and tomatoes; stir to combine.

Bring the stew to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding more broth, if needed, until the potatoes are tender, 15-25 minutes. Stir in and/or top with cilantro.

Once you’re ready to eat, you can serve this with naan, over brown rice or topped with yogurt. An alternative way to serve this is to toast up some whole wheat burger buns, and use this as the burger “filling” along with some yogurt drizzled on top to moisten it and some chopped red onion for texture.

I chose to have mine with jasmine brown rice, with some fresh baked naan.

Creamy Garlic Veggie Pasta

  This meal was so delicious.  I saw a recipe on pinterest and then saw a cream sauce and adapted them both to fit my needs.  I say "needs" because I needed this dish.  I had to have it... and when I read the recipe and was disappointed, I had to make it into what I was craving.  Seeds on pasta?  Yes.  Bizzare? Uh-huh.  But that is just kinda who I am.  Deal with it! 

  My kids all loved this and so did Mr. Delectable.  And even though the sauce is super rich tasting, it is WAY lighter than normal alfredo sauce.  "Creamy" does not have to equal scary and bad for you.  Don't skip the sunflower seeds!  They add a nice crunch and interest to this dish.   

CREAMY GARLIC VEGGIE PASTA

INGREDIENTS:

• 16 oz. of Whole Wheat Penne Pasta 
• 2 tbsp. olive oil, divided
• 2 Boneless Skinless Chicken Breasts, cut in 1″ cubes
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 TSBP McCormick Crusting Blend (Italian herb and cheese)
• 1/2 c. Onion, diced
• 2 cloves Garlic, minced
• 1 yellow or red Bell Pepper, long thin slices 
• 1 c. Grape tomatoes
• Sunflower seeds (lightly toasted in oven or pan)

DIRECTIONS:

Cook your pasta.  Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and golden on all sides, adding the crusting blend when about half way through cooking. Remove and let rest in a large bowl.

Add the remaining olive oil and begin sauteing the onions and bell peppers for 2 min. Add in the garlic and saute another 2 mins. Then toss in any other woody veggies  (broccoli, asparagus), cooking until desired firmness, saving the tomatoes until the very end.

When everything is cooked, combine the veggies with the chicken in your big bowl. Now its time for the sauce!

FOR THE SAUCE:

INGREDIENTS:

• 2 TSBP butter
• 3 garlic cloves
• 1 1/2 TBSP flour
• 2/3 cup milk (I  used skim)
• 1 cup evaporated milk (not condensed!!)
• 2/3ish cup parmesan cheese
• salt and pepper
• dash of nutmeg

DIRECTIONS:

Heat butter over skillet.  Add the garlic and let cook for 30 seconds.  Add the flour and cook for another 30 seconds.  Add the milk and evaporated milk and cook over med low heat until thickened.   Reduce heat to low, and add cheese, salt, pepper and fresh grated nutmeg.  Cook until cheese is melted.  

Pour over veggies and stir.  Top with toasted sunflower seeds and more Parmesan cheese. 

Chicken Enchilada Pasta

I love carbs.  My feeble, narrow-mind cannot grasp how someone could do any kind of diet that made one give up carbs.  I simply could not.   And gluten-free...  I admire all those out there who eat gluten free. I just don't think I could.  I mean, perhaps if a doctor told me I would die if I ate them.  Maybe, just maybe, I could then.  But no guarantees.

I saw this on pinterest, and a friend of mine who has a fab food blog also made a version of this.  I must say...  it is a-mazing.  A little spicy, but doable for a sensitive palette like mine and my kids.  The flavors were robust and just plain good. I even munched on the leftovers cold. 

CHICKEN ENCHILADA PASTA

adapted from: pearls-handcuffs-happyhour

INGREDIENTS:

• 2-3 chicken breasts, cooked & shredded (I did beer crock pot chicken)*
• 2 tbsp. olive oil
• 3 garlic cloves, minced
• 1 medium onion, diced
• 1 red pepper, diced
• 1 {4 oz.} can diced green chiles
• 1/2 tsp. salt
• 2 tsp. chili powder
• 1 tsp. cumin
• 2 {10 oz.} cans red enchilada sauce
• 2 cups shredded cheese {I used cheddar & smoked gouda}
• 1 cup light sour cream
• Penne pasta (I use Barilla plus or whole wheat)

Optional toppings:

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream (I used fat free Greek plain yogurt)

DIRECTIONS:

*Place chicken in crock pot (I did 4 breasts, used 2 for this and 2 for quesadillas a few days later).  Add 1 cup dark beer and 2 TSBP taco seasoning taco-seasoning for 4 hours on high or 6 hours on low {or shred your rotisserie}.  
Chop the veggies.  Place 2 TBSP olive oil in a large skillet.  Add onion and the red pepper and cook about 3-5 minutes.  Add garlic and cook for another 3-5 minutes. 

Add green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.  Boil pasta according to package directions here.

Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle.  Add chicken.   Let warm over low until it is all warm throughout.

Drain pasta and mix with sauce.  Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Creamy Chicken Picatta Pasta

 

So, I got sick of screaming at my kids  to leave  me alone when I am trying to exercise, and joined the YMCA.  I do feel a bit guilty dropping 4 kids in there at once.  For more than one reason.  First, I could barely leave my kids in nursery for church.  Separation anxiety.  Mine.  Part of the reason I homeschool.  Also, I did some quick calculations...  and per hour I am paying next to nothing for the child care.  I have done 2 classes per day since Tuesday...  last night, while changing for bed, I almost had to ask for help getting my shirt off because I could barely lift my arms to get it off.  Then I thought about it and thought my husband might think I was feeling frisky.  Nope.  I suffered through and did it myself.  Maybe tonight I will just sleep in my clothes.  Changing clothes for bed is overrated.

 To the food.  I saw a recipe on Pinterest for this type of dish and it looked so good.  I live all things lemon, and I had some lemons I had zested for baking.   Although the other dish looked great, it called for grilling the chicken.  It is too hard to grill and do all the other moving parts while on my own.  And most nights, I am cooking solo.  So, I whipped up my own version.  This was a fairly quick and tasty dish.  Loved that I can pair it with pasta. 

 

CREAMY CHICKEN PICATTA PASTA

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 boneless skinless chicken breasts, cut into 1-inch pieces
• Salt and pepper 
• 1/2 cup flour
• 1 1/2 tablespoons butter
• 4-5 cloves minced garlic
• 2 shallots diced
• 2 tablespoons all-purpose flour
• 1/2 cup white wine
• 2 lemons, juiced 
• zest of one lemon
• 1/2-3/4 cup cream  (I eyeballed it)
• 3 tablespoons capers, drained
• 1/4 cup fresh parsley, chopped
• 1/4 cup basil, chopped
• 1 pound pasta, cooked to al dente 
• Parmesan cheese
• 1/2 cups reserved pasta water, or chicken broth (to thin)

DIRECTIONS:

Take 1/2 cup of flour and season with salt and pepper.  Heat a large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil.  Let the oil get hot while you toss the chicken pieces in the 1/2 cup of flour and the chicken to the pan.  Cook chicken until lightly golden all over, about 8-10 minutes.  sprinkle with zest, stir and remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots for about 2-3 minutes, until shallots begin to soften. Add 2 TBSP flour, whisk and cook 2 minutes. Whisk in wine and lemon juice. Stir in capers and parsley. When the sauce begins to bubble, add cream remaining 1/2 tablespoon of butter.   Add chicken back to the pan and heat through, 2-3 minutes. Toss hot pasta with chicken and sauce, adding broth or pasta liquid to thin sauce.  Add handful of Parmesan cheese, stir and serve. Top with more cheese.

Buffalo Chicken Fajita Pitas (Hacky Sacs)

When we lived in Germany, and my husband was brand new to the army, we were invited to his bosses house for dinner.  His boss was a military intelligence Captain in the army, and I was so intimidated.  We went and he prepared this for us.  It was an odd dinner, in that he did these in single batches, so we kind of ate one at a time.  He told of his family had a restaurant and these "Hacky Sacs" were made there, and he was only accustomed to making one at a time.  I watched him carefully as he prepared them.  They were pretty spicy in that he used hot sauce verses the buffalo wing sauce.  He also used tri-color peppers which made it so pretty.  I remember being so embarrassed because my nose was running from the heat of the hot sauce.  But they were so delicious.  The chicken stays melt in your mouth tender from the milk.

I make these in batches too.  One for the kids and one for us.  But I have made them ever since he made them for us.  They are really a complete meal in of themselves, but I used to serve them with a warm pasta salad.  The measurements are rough, as I tried to measure it last time I made them, but normally I do not measure anything.  It is all by eye and to taste.  So feel free to add more of anything, including milk, as you may need more as it is cooking.

BUFFALO CHICKEN FAJITA PITAS

INGREDIENTS:

• 3 large chicken breasts
• salt and pepper 
• 1 red pepper, sliced thin
• 1 large sweet onion, sliced thin
• 8 oz. sliced mushrooms
• 1/2 cup flour
• 2 TBSP butter (divided)
• 1 tsp Greek seasoning (divided)
• 1/2 cup milk (divided)
• 1-2 TBSP Frank's red hot (divided)
• 1/2 tsp Oregano (divided) 
• 6 pitas, halved
• 6-8 ounces Monterey jack cheese, sliced
• garnish sour cream

DIRECTIONS:

Cut chicken into small chunks.  Mix flour, salt and pepper in a small dish.  There will be 2 batches of this dish.  Preheat a large nonstick skillet over med.-high heat.  Place 1 TBSP butter in pan. Drudge half the chicken in the flour mix, shake off excess and place in pan.  Cook to brown one side, turn over and add half of the sliced onion and pepper to pan.

This was 1/2 the veggies and some sliced cheese.

 (Deglaze with a tiny bit of chicken broth or milk, if sticking).  Reduce heat to medium.  Sprinkle with 1/2 the Greek seasoning, oregano, and continue to mix as needed. Add red hot.  Cook for about 7 minutes, deglazing with 1/4 cup of milk as you cook.  Add 1/2 of the mushrooms and cook until chicken is cooked through and mushrooms are cooked.  Taste and add more red hot if you want more heat.  While it is cooking, slice the cheese into 1/4" thick slices and place in halved pitas.  Add chicken and a dollop of sour cream.  Repeat the whole process for the second batch. 

Creamy Chicken Marsala Pasta

I am one of those people that finds something they like at a restaurant and orders the same thing every time I go.  I find a good thing, (like my husband) and stick with it.  I had a creamy chicken Marsala pasta dish at Olive Garden and actually liked it.  Normally, I hate that place, but this dish was actually pretty good.  I made my version of it last spring at some point and did not blog it because I was in a hurry.  I hate it when I do that, because I can't ever exactly remember what I did to make it so good.  Lucky for me, this dish was as I remembered it last time I made it.  I love the sauce and found I wanted to lick my plate.  Maybe I did... don't judge.

This dish is quick...  started it when I put the water on for the pasta, and by the time the pasta was done, my chicken and sauce were waiting for it.  My kids, though not fans of shrooms, liked this pasta and my older 2 even downed the shrooms.  I mean, they were smothered in a sweet and creamy sauce.  What's not to like? Easy, peasy, sleazy... oh wait, I meant delicious.

CREAMY CHICKEN MARSALA PASTA

INGREDIENTS:

• 1 lb. chicken, sliced in large chunks or medallions
• 1/3 cup flour seasoned with salt and pepper
• 5-6 cloves garlic
• 1-2 TBSP olive oil
• 1 TBSP butter, divided
• 1 shallot, diced fine
• 1 cup Marsala wine
• 1/3 cup cream
• 1 TBSP cornstarch
• 2 TBSP fresh parsley
•  salt and pepper
• 1/4 cup Parmesan plus more for finishing
• 1 lb. pasta

DIRECTIONS:

Place water on for cooking pasta.  Cut chicken into medallions and toss into seasoned flour (drudge in flour).  Heat olive oil and 1/2 TBSP butter over med high heat.  Shake off excess flour and toss chicken in pan.  Let sit for about 5 minutes to get a nice brown crust on it, then turn it over.  Add in diced shallots and garlic and let cook for another minute, then add mushrooms, not mixing it yet so as to brown the other side of the chicken.  (Cook your pasta anytime after this.)  Cook until mushrooms are browning and tender.  Deglaze with a touch of wine if it is getting too brown or not enough moisture at any point (I added a touch before adding the mushrooms).
Add remaining wine and simmer gently for 4-5 minutes to finish cooking chicken.  Turn heat to med low and add cream and whisk.  Push chicken aside, sprinkle in cornstarch 1/2 TBSP at a time, whisking to incorporate.  Sprinkle in parm cheese and parsley, and cook over med- low heat, until slightly thickens.  Taste for seasoning (mine needed salt and pepper).  Add in cooked pasta.  Top with more Parmesan cheese.

Baked Garlic Honey Balsamic Chicken

 Do you ever get an idea in your head and it is relentless and won't go away??  Yeah, that is how this chicken came upon me.  I say it like that because I was consumed with the idea.  Up at night, calculating how I was going to make this.  I had the chicken, but it was frozen solid and I had to wait a day.  UGH~ We all know waiting is not my strong suit.  I know God is trying to teach me in this matter because every time I go to the store I pick the slowest line.  At Sam's the other day, I watched as the people in lines around me breezed through, who had gotten in their line well after I had gotten in mine, as my little cashier lady mashed my paper towels to make them fit, and put a gash in my sugar as she tossed it into my cart.  30 minutes in line, 15 of that were me!  Seriously?? 

Ok...  I might have gotten lost on that topic for awhile but I have to get back to this chicken because it was gooood!  and easy.  We all loved it.  I served it with brown rice and drizzled the sauce over the rice.  I also put some over the chicken after it was deboned.  We also had some steamed green beans that I splashed with some balsamic, olive oil, garlic and salt.  Mr. Delectable said they were the best beans he had ever had.  I don't know if I would got that far, but they were perfect with this chicken. 

Got a little tidbit to share too...  ever had fresh garlic turn green or turquoise while cooking?  I got the scoop.  It is immature garlic, and when it hits acid (i.e.- vinegar, lemon juice, etc.), forms a kind of chlorophyll.  Perfectly safe to eat, and adds a bit of funk to a dish.  Yeah, I took the foil off and saw bright green all over my chicken.   Almost thought it was parsley, until I realized I did not use parsley.  So, now I know and so do you.  Young garlic+acid=green.
Anyway, put this on the menu.  It's a keeper!

BAKED GARLIC HONEY BALSAMIC CHICKEN

INGREDIENTS:

• 1 TBSP olive oil
• 3 TBSP balsamic vinegar
• 5 TBSP honey, divided use
• 1/2 tsp. thyme
• 1/4 tsp. marjoram
• salt and pepper
•  8 cloves garlic
• 1-2 lbs chicken, bone in, skin on

DIRECTIONS:

Whisk together the oil, balsamic vinegar and 3 TBSP of honey. Add the herbs and some salt and pepper.   Put chicken in a ziploc and dump the honey balsamic in.  Let it soak in that for at least an hour, but more if you can. 
Preheat oven to 375.  Spray a baking dish with nonstick cooking spray and dump in the chicken and the sauce.  Drizzle remaining 2 TBSP of honey over the chicken and 4-5 crushed garlic.  Put the other cloves in whole or halved.  Cover and bake for 20-30 minutes (depending on how big your chicken pieces are).  Uncover and return to oven until a deep golden brown and skin is crispy (about another 25-30 minutes). 

Slow Cooked BBQ Baby Back Ribs

I don't eat pork or beef.  I haven't since I was 12.  Before you get all in a tizzy, I am not doing it for any other reason, than I am not a fan, and I had high cholesterol when I was young and it was an easy way to cut some cholesterol from my diet.  I don't miss it one bit.  I use turkey sausage and ground turkey for most of my cooking and it does just fine.

That being said, though my husband is wonderful and patient and eats poultry repeatedly without complaint, every now and then he gets a hankering.  Usually he will satisfy it when we go out to eat, but he also likes to get salmon then, because we can't have that at home as a family (though we love it), because one of my little ones is allergic.  A few weeks ago, he said he wanted to make ribs.  I suddenly felt so guilty, because in almost 13 years of marriage I can count on one hand how many times I have prepared beef or pork for him.  So, I promised to make him ribs.  And I did.  And they were not cooked enough and were a flop.  I felt awful.

I wanted to try and again and last night I did!  And SUCCESS!!  He loved them, and so did everyone else.  My parents were visiting and my dad said they were among the best he has ever had!!  And he's old!!  ;-)
The BBQ sauce is also awesome on chicken, which I ate.  Enjoy!!


SLOW COOKED BBQ BABY BACK RIBS
dry rub recipe adapted from : alton-brown

INGREDIENTS:

• 1 rack of ribs

DRY RUB:

• 4 TBSP brown sugar
• 1 TBSP sea salt
• 1/2 TBSP chili powder
• 1/4 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1/4 tsp. dry mustard
• 1/4 tsp. smoked paprika
• 1/4 tsp thyme
• 1/4 tsp onion powder
• 1/4 tsp. old bay seasoning

For SAUCE:

• 1 shallot diced fine
• 2-3 cloves garlic
• 1 tsp. oil
• 1/2 cup BBQ sauce (I used part sweet BBQ, and part smokey)
• 1 TBSP honey
• 1 tsp worcestershire sauce
• 1 tsp vinegar
• 2 TBSP white wine
• 1/2 tsp liquid smoke

DIRECTIONS:
Mix all of the dry rub ingredients in a bowl.  You will use about half.  Store the rest in a baggie for next time.  Score the under membrane (silver skin) of the ribs down each rib, or remove the silver skin.  Rub the dry rub into both sides of the ribs well.  Place in foil tightly and return to refrigerator for at least an hour (I did 4 hrs, but best if 24 hours.)
Preheat the oven to 250 or 275.   Place ribs in pan or on cook sheet, still covered or wrapped in foil, and bake for 4.5-6 hrs. (I did 5.5 hours and they were fall off the bone and perfect) About an hour before serving, in a saucepan, place oil, shallot and garlic.  Cook for 2-3 minutes.  Dump in the wine, then add all other sauce ingredients and cook over med. heat until thick and syrupy.  Set aside when done (will continue to thicken as it cools).  About 10 minutes before serving, unwrap ribs and slather the sauce on both sides.  Will be falling apart, so be careful. Put under broiler on low for a 5-10 minutes, watching carefully, to caramelize the sauce and crisp up the ribs.

Quinoa Italian Stuffed Peppers

 It seems so obvious that quinoa and Italian go together, right?  Seriously, I don't much care because I really loved this meal.  I loved the flavors and I loved that it was so nutritious.  I mean, with all the baking I do, I have to try to make my meals a little more healthful.  For those who don't know what quinoa is, it is an ancient grain that is high in protein and essential amino acids like lysine and also has calcium, phosphorus, and iron.  It can be used instead of rice in many dishes.  It is also gluten free.

 I have to brag a bit, because it make me so proud that every one of my kids ate this, including the pepper, without complaining and even said "MMM!  I like peppers."  It's like every mom's dream.  Well, maybe not every mom, but those mom's that make their kids eat fruit, yogurt, cheese for snacks...but I was honestly surprised that they ate the peppers, and actually liked them.
I would definitely make these again and not change a thing. 


QUINOA ITALIAN STUFFED PEPPERS

INGREDIENTS:

• 5 red, orange or yellow peppers
• 1 cup quinoa
• 2 cups chicken broth or stock (or veggie)
• 1/2-1 TBSP olive oil
• 1 onion, diced
• 1 large carrot, quartered and diced
• 2-3 garlic cloves
• 2 cups chopped fresh baby spinach
• 1/3 cup sun-dried tomatoes, drained and diced
• 1 can cannellini beans, drained and rinsed well
• 2 TBSP chopped fresh parsley
• 2-3 TBSP chopped fresh basil
• 2-3 TBSP white wine
• jarred sauce
• 1 cup mozzerella or Italian cheese

DIRECTIONS:

Cook quinoa in chicken stock or broth.  (Bring to a boil, cover and reduce heat to simmer for 10-15 minutes, until light and fluffy, and/or the liquid is absorbed).  Meanwhile, place oil, chopped onion and carrot in a skillet (I used nonstick) and cook over medium high heat until tender, reducing heat if needed.  Add garlic for last 2-3 minutes of cooking.  Remove from heat.  Preheat oven to 350 degrees.
Wash peppers and careful cut the stem out.   Line cookie sheet with tinfoil and spray with nonstick cooking spray.  Cut pepper in half and place on cookie sheet. 
Drizzle wine over cooked quinoa.  Dump in cooked veggies and spinach, beans, sun-dried tomatoes, parsley and basil.  Mix to combine.  Taste for seasoning. 
Stuff peppers with filling.  Place a large spoonful of jarred sauce over the quinoa stuffing.  Place a few TBSP of cheese over each.  Bake in preheated oven for 25-40 minutes, depending on how tender you want your pepper.  Note:  I only did 4 peppers and put the filling in a baking dish, topped with cheese which was delicious on it's own.

Mediterranean Crockpot Chicken Pasta

 My weekdays are crazy!  I am like a taxi service for my kids activities.  But really it is my fault.  Maybe overcompensating for homeschooling.  Wednesday and Thursdays are particularly difficult because we have church in the evening and worship practice.
 This meal was the brainchild of my insomnia.  That is when I get my most inspirational ideas.  I lay somewhere in between consciousness and unconsciousness and think of food.  Yes, I am a bit sick.  But I am thankful for the sickness, because yummy food comes out of it.  This meal was super easy-- went together in like 20 minutes total.  I love the crock, because while I am out playing taxi, it does the work.  You could always throw this in the oven for 35 minutes as an alternative.  One note: be careful not to overcook the chicken.  My crock is way hot and it got a little tough.  Part of me thinks it was the chicken... an old tough bird.  Either way, I just sopped the juices up with the chicken and it was still great. Mangi!!


MEDITERRANEAN CROCKPOT CHICKEN PASTA

INGREDIENTS:

• 2 lbs. boneless skinless chicken
• 1/2 cup olive bruschetta (I like Trader Joe's)
• 1/2 cup quartered artichokes, drained
• 1/4 cup sun-dried tomatoes, oil drained
• 1/4 cup white wine
• salt and pepper
• 1 tsp Italian seasoning
• 2 TBSP flour
• handful of parsley, chopped
• 1 lb. cooked pasta
• 3/4cup-1 cup feta cheese
• Parmesan cheese

DIRECTIONS:

Place chicken in crock pot.  Sprinkle with sea salt and pepper, and then Italian seasoning.  Add in olive bruschetta, sun-dried tomatoes, artichokes and wine.   Cook on low for 6 hours or 3-4 on high.  Cut chicken into chunks.  Push chicken to the side and add in 2 TBSP flour to thicken sauce a bit.  Stir.  Add in parsley.  Add cooked pasta to crock pot and stir.  Add feta and stir.  Put in bowls and sprinkle with Parmesan cheese liberally.  Enjoy!

Smokey Beer Cheddar Chicken Tacos

My cousin sent me this recipe a few weeks ago.  It took a bit to get on the menu, but it was definitely going on the menu.  Her and I share a love for food.  But, let's go one step further, and say we share a love for good food.  So, I trust her when she recommends a recipe.  I would actually love to have her on here blogging too, because she is a great cook and she is freakin' hilarious!  Maybe someday I can convince her. 

Anyway. . .  cheddar, beer, tacos.  Do I really need to say anything more?  Of course I do, because I love to talk, or write.  Anyway x2-  I am not a beer fan.  Actually, I hate the taste of alcohol.  I had my first sip with my husband when we lived in Germany.  I figured if I don't like German beer, I won't like any beer.  I have taken many sips of wine and beer, and I can't help but wrinkle my nose.  And liquor, or mixed drink, forget it!  I can tell and virgin mixed drink from a normal in a second.  I cringe at the taste of the alcohol.  Sometimes, with four kids, I kinda wished I liked it.  But I don't.  BUT, I love to cook with it!  Cognac, champagne, wine, vodka, beer...  I like it all.  But in food.  

These tacos are very tasty, loved the smokey note from the gouda and smoked paprika.  This made a ton of chicken.  I made enchiladas with the leftovers which were also amazing.  If you got beer, cheese and chicken, you got this.  Simple and good.

SMOKEY CHEDDAR BEER CHICKEN TACOS

slightly adapted from http://www.howsweeteats.com

serves 4+

• 6 boneless, skinless chicken breasts
• 1 cup good dark beer
• 1 tablespoon chili powder
• 1 teaspoons cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• pinch of cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoons pepper
• lime
• 3/4 cup freshly grated cheddar cheese + more for topping
• 3/4 cup smoked gouda, grated
• taco shells

Taco toppings: greek yogurt, sour cream, avocado, cilantro, salsa, chopped onion, black beans, shredded lettuce, etc.

DIRECTIONS:

Put the chicken in the crock pot.  In a small bowl, mix together chili powder, cumin, garlic, onion, paprika, cayenne, salt and pepper. Dump over the chicken and dump the beer in.  Mix it around to coat the chicken.

Cook on low for 7-8 hours or high for 4 hours.

When chicken is done, shred it up, either in the crock, or I take mine to a cutting board then through it back in the liquid.  All those yummy juices will redistribute back into the chicken. Taste and season (mine needed a bit more salt), then let sit in the crockpot for another 15 minutes or so. Turn off the crock and toss in the about 1/2 of each of the cheeses.  Squeeze the juice of a lime over the chicken.  Stir it in the chicken and transfer to serving bowl and make your tacos.

Lasagna Soup

Pinterest strikes again!  I saw this and it looked interesting.  I must admit, I was skeptical.  Could a soup really taste like lasagna?  This soup is outstanding!  It truly is like lasagna in soup form.  The cheesy goodness in the bottom makes it.  Really, you only need a dollop, and maybe an ounce of cheese.  A little goes a long way!  It was described as an Italian version of chicken tortilla soup, and that is a very good description really.  The cheese melts and even with just a little in my bowl, I had cheese in every bite. Y-U-M!!!

I wanted to use sweet Italian sausage, but all they had at the store was hot.  It was just the right amount of heat for me.  If you or your family have a sensitive palette, you could substitute mild or sweet sausage and control the heat by adding red pepper flakes, which is in the original recipe anyway.  I omitted the red pepper flakes because I had hot sausage.

This soup was really quick to throw together.  I cut the onion while the sausage cooked, got the garlic ready while the onion softened, opened the cans while the garlic cooked, etc.  Make sure to have some good bread to go along with it.  We really love this soup!  I will definitely be making it again!


LASAGNA SOUP
slightly adapted from:  afarmgirlsdabbles.com

for the soup:

• 2 tsp. olive oil
• 1-1/2 lbs. Hot Italian turkey sausage
• 2 large sweet onions, chopped
• 6-7 garlic cloves, minced
• 2 tsp. dried oregano
• 3 oz.(1/2 small can) tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock (1 1/2 boxes)
• 8 oz. mafalda, campanelle or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste

for the cheesy yum:

• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese (I used fresh grated)
• 1/4 tsp. salt
• pinch of freshly ground pepper
• 2 c. shredded mozzarella cheese

DIRECTIONS:

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic and oregano. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Chicken Salsa Bake

This may be the easiest meal I have ever made, but it is delicious!  I had to share because it is so simple and I know we all have nights where we scream for simple, quick, easy and delicious. You know, the nights where the husband calls and says he is going to be late, you have a pounding headache, and the 2 year old has himself intertwined in your legs saying, "Hold me!!!".  Oh wait, that's my night.  But I am sure you have yours! For even easier, keep some of the Uncle Ben's ready to eat rice in your pantry.  Pop in the microwave for 90 seconds and done.  Brace yourself for good food, and oh so easy! 

CHICKEN SALSA BAKE

INGREDIENTS:

• 3-4 chicken breasts, halved in thickness
• 1 1/2-2 cups salsa (I use store bought "fresh")
• 1 1/2-2 cups shredded cheddar or mexican cheese
• rice

 


DIRECTIONS:

Preheat oven to 350.  Place chicken in baking dish.  Top generously with salsa.  Bake for 20 minutes.   while baking prepare rice.  Remove from oven and top with cheese.  Place in oven and bake until cheese is melted and begins to brown.  Serve over rice.  Garnish with sour cream and fresh cilantro, if desired.

Chicken Sweet Potato Stew

I am so behind in my blogging.  I haven't stopped cooking/baking, but have been so busy from our travels, and Christmas and kids, that I just haven't gotten to it.  I am trying to get my house back in order from undecorating from Christmas, and we just had our family Christmas on the 7th because of our travels.  So, now I need to get back onto food!
This dish was so hearty and delicious, not to mentioned filled our home with an amazing fragrance.  It was cozy, filling, and even figure friendly.  And easy!  I did it all in my dutch oven (stove to oven), and my rice cooker.  My husband was raving about it and in my daughters words, "It doesn't look very good, but it sure smells good and tasted good!"  I personally loved all the color.  The sweet potatoes break down some and flavor the broth/gravy making it slightly sweet and thick.  And the chicken is so tender!  We served it over brown jasmine rice.  Will definitely be making this one again!

CHICKEN SWEET POTATO STEW
adapted from: http://allrecipes.com

INGREDIENTS:

• 2 TBSP olive oil
• 1 large onion, finely chopped
• 2-3 clove garlic, chopped
• 2 med-large sweet potatoes, peeled and diced
• 2 carrots, diced (I used baby, about 1.5 cups)
• 3 skinless, boneless chicken breast halves - diced
• salt and pepper
• 2-3 TBSP all-purpose flour
• 1 cup dry white wine
• 3 cups chicken stock (I used broth)
•  3 sprigs of fresh thyme or 1 tsp dry
• 1/4 cup half-and-half or light cream (I skipped to make it lighter)

DIRECTIONS:

Preheat the oven to 400 degrees F (200 degrees C).  Heat the oil in a large skillet over medium heat. Add the onion, and cook until just starting to turn golden. Mix in the sweet potatoes and carrot; cook and stir for a few minutes, until lightly browned. Add the garlic and cook another minute.
Move the vegetables to the sides of the pan, or to one side to make a clear area for the chicken. Add the chicken; season with salt and pepper (about 1 tsp salt) cook and stir until seared on all sides. Scatter the flour over the top, and stir it in. Gradually stir in the chicken stock, mixing carefully so that no flour lumps form. Scrape any bits of food from the bottom of the pan while you do this. Add sprigs of fresh thyme and the wine, and mix through. Transfer to a casserole dish, and cover with a lid.
Bake for 1 hour in the preheated oven. Remove from the oven, remove sticks from thyme and let it cool just a little before stirring in the cream (or else it may curdle). I skipped the cream.  Serve over rice.

Lentil Soup

I made this soup a few weeks ago and left my husband to take pictures and they made the soup look kinda gross.  But there is no real way to get a good shot, because it is just not pretty. It is such a shame, because this is a delicious soup!
I love soups because they take a little prep and then you can just kinda leave them to stew about and get all delicious.  This soup is pretty simple and I love the heartiness of it.  The secret is to puree a little bit of it, to make it a bit more creamy.   As a soup, I don't think you could get much more nutrient packed or figure friendly.  So, go ahead and get the second bowl, because you are sure to want one!  Bonus:  all done in one pot, so easy clean up!


LENTIL SOUP


INGREDIENTS:

• 2 TBSP olive oil
• 3 carrots, diced
• 1 onion, diced
• 2 celery stalks, diced
• 2 white potatoes, peeled and diced
• 4 cloves of garlic
• 32 oz. low-sodium vegetable or chicken broth
• 3 cups water (I just refill the broth container 3/4 of the way w/ water)
• 1 bag lentils, rinsed and picked over (I used mixed lentils)
• 1 can garbanzo beans, drained and rinsed
• 1 can fire roasted diced tomatoes
• 1 TBSP Parsely- more if fresh
• salt and pepper to taste
• opt. 1/2 tsp each onion powder and garlic powder

For variation- add 1 cup dry pasta and cook until cooked.  Or add some chopped spinach to put it over into the superfood category!

DIRECTIONS:

In a large stock pot, add oil and heat over medium high heat.  Add carrots, onion and celery and cook for 4-5 minutes, stirring every few minutes. Add potatoes and garlic and cook an additional 3-5 minutes, stirring more often to prevent sticking.  Add broth and water and simmer for 10 minutes.  Add lentils, garbanzo beans and tomatoes, reduce heat to med. and cover and let simmer 30-40 minutes.  Take hand blender and puree in pulses about 3-4 times.  Season to taste.  Reduce heat to low to med low and let simmer at least another 10 minutes or until ready to eat.  (I let mine sit another 30 minutes).  Can serve with a drizzle of extra virgin olive oil and a good sprinkle of Parmesan cheese with some crusty bread.