Twice Baked Potatoes

My dad loves making these potatoes and since family was coming over for the Superbowl he decided it would be the perfect side dish. These are awesome .. but be warned ... not very healthy. The salty potato skin is awesome. So scrub those potatoes clean and chow down on every last bit because these are sure to be a hit :)

• 4 large russet potatoes, cleaned


• 3 tablespoons butter


• 1/3 cup sour cream


• 6 pieces of bacon, cooked and chopped


• 1/2 cup shredded sharp cheddar


• Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with the butter and sour cream. Season with salt and pepper to taste. Add bacon and cheese and combine. Season the skins with salt. Refill with potato mixture. Sprinkle extra cheese on top.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

Meat Sauce

I eat pasta regularly. It's quick, easy, and usually doesn't require a lot of ingredients. With that however, it gets boring, really boring. Pasta noodles with a jar of sauce gets really old after a while especially if its the same pasta and the rest of the pasta sauce from Costco that seems to have an endless supply inside. What better way to spice things up and have a quick weeknight meal like making a meat sauce to go over the pasta instead.

This was really simple and brought a whole new set of flavors. Next time I will add some veggies in to have a nice crunch and make it interesting :)

• 2/3 lb ground beef (or turkey or chicken)


• 1 jar tomato sauce


• 2 cloves garlic, chopped


• 1 1/2 tsp. each parsley, oregano


• 1/2 tsp kosher salt


• 1/2 tsp black pepper


• 3 tbsp. grated Parmesan cheese



• 1 bag pasta, cooked**

In a lightly oiled skillet, saute garlic about one minute. Add meat and cook until half-way done. Add spices, cheese, and tomato sauce. Simmer about 15 minutes. Pour over top of pasta and sprinkle cheese if desired.

** Gluten-free pasta is available from Trader Joes (its was I use for my mom)

New York Steak and a Cabarnet Balsamic Sauce

New York Steak was the big sale item at the grocery store this week. Usually going for about $11.99 a pound or so here ... it was on sale for under $4 a pound ... geez what a steal. I looked around for a few different sauces to make with it and most were cream-based or super cheesy. I knew I'd be opening a bottle of wine for dinner and figured why not incorporate that into the meal. Really easy to make and adds a lot of flavor to the meat - you cannot go wrong with wine :)

• 2 New York Steaks (obviously you can substitute for another cut you like)


• Kosher salt and Fresh black pepper


• 1/2 tablespoon garlic, minced


• 1/2 cup Cabernet Sauvignon


• 1/4 cup balsamic vinegar


• 1 tablespoons brown sugar

Season meat with kosher salt and fresh black pepper. Let sit while you begin to make the sauce.

In a lightly-oiled medium sauce pan over medium heat, add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to less than a 1/2 cup.

Grill steak according to your taste buds (rare to medium). I grilled mine about 4-5 minutes each side. Let rest about 5 minutes. Serve warm sauce over steaks.

Spinach Salad

I didn't used to be very fond of spinach. I thought it tasted like what the leaves off of a bush in the backyard probably tasted like. If it was concealed in a sauce or chopped finely and added to a casserole I didn't care because I couldn't taste it. That has definitely changed ever since I tried out this salad. My aunt brought it over for a potluck football party that we had for the Rose Bowl and I have been making it myself ever since. Its really fresh and light and so versatile you can add any of your favorite salad toppings.

• 1 bag Fresh Baby Spinach
  


• (they sell this at Trader Joe's for $1.99 pre-washed and ready to go)


• 1/4 cup pine nuts


• 1/3 cup feta cheese


• 1/3 cup dried cranberries


• (I don't like fruit in my salad so I leave this out)


• 3 tbsp extra virgin olive oil


• 1 1/2 tbsp balsamic vinegar


• 1 tbsp dijon mustard


• 1/4 tsp kosher salt


• 1/4 tsp fresh black pepper

Mix the dressing ingredients together with a whisk and pour over the spinach leaves. Toss together until evenly coated and then add pine nuts, cheese, and cranberries and toss. Serve immediately.

Note: If bringing this to a party, potluck, lunch, etc. mix dressing and keep in a small bottle or tupperware container and the spinach, nuts, cheese, and dried cranberries in a separate bowl. Shake dressing right before tossing with salad ingredients.

White Tuscan Bean Soup

My first Christmas gift was Giada's Kitchen cookbook -- the latest release in her cookbook series and after flipping through the soups this one definitely caught my eye. It is perfect with a grilled cheese sandwich or nice salad on a cool night especially if you are tired of the can soups that are too salty and have lots of preservatives. It requires very few ingredients and creates a nice creamy flavor after blending in the beans. Enjoy!

• 2 tbsp butter


• 2 shallots, chopped


• 1 sage leaf


• 2 (15 oz) cans cannelloni beans, drained and rinsed


• 3 1/2 cups chicken broth


• 4 cloves garlic, cut in 1/2


• 1/2 cup cream (I used 2%milk to make it a little healthier)


• 1/2 tsp kosher salt


• 1/2 tsp freshly ground black pepper

Place a medium, heavy soup pot over medium heat. Add the butter and shallot. Cook until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes.

Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream (milk) and the salt and pepper. Keep warm, covered, over very low heat.

StrawBanana Smoothie

I will start off by saying .... yuck what an unflattering picture .... however I promise once you taste it you won't care how it photographs because its super tasty.

Smoothies are really easy to make, you just have to prepare ahead of time. I think Trader Joe's is the best store to hit when buying smoothie ingredients. I buy the bags of frozen strawberries ($1.69), a can of the orange juice concentrate ($1.99), tub of yogurt ($2.69) and a bunch of bananas ($0.19 each). This easily makes about 4-6 servings all for around 6 bucks which is the price for one smoothie if you go out to grab one.

Using milk and yogurt (& no ice) gives a great creamy consistency and is the perfect snack or breakfast treat! Plus, if there are other fruits you would rather use or want to change it up a bit it's super simple and can easily be done.

• 2/3 cup yogurt


• 1 cup milk (if you want it thinner -- add more)


• 1 frozen banana, cut up


• 1 cup frozen strawberries


• 1 1/2 tbsp orange juice concentrate

Throw all ingredients into a blender and blend until smooth. This makes 2 servings unless you want a giant smoothie all to yourself.

Baked Bacon and Cheddar Omelet

I love this recipe because its super simple and you can pretty much use any ingredients that you want. Leftover veggies from last night? Throw it in. Want a different combination of cheeses? Add as many different kinds as you want. Want to stay away from the meat? Just do eggs and veggies.

This is a perfect Saturday or Sunday breakfast or brunch recipe that does not require a lot of time spent in the kitchen and won't have you hovering over a hot stove for 30 minutes making pancakes.

• 2 tbsp olive oil


• 1/2 cup diced onion


• 6 pieces cooked bacon, chopped


• 8 eggs


• 1/4 cup milk


• 1 tsp kosher salt


• 1 tsp. black pepper


• 1 diced red bell pepper


• 1 1/2 cups of your favorite cheese (I used sharp cheddar)


• 1/4 cup chopped parsley

Preheat the oven to 400 degrees F. Spray an 8 by 8-inch baking dish with Pam.

Heat the oil in a skillet over medium heat. Add the onion and cook about 3 minutes. Set the pan aside to cool.

In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the bacon red bell pepper, 1 cup of cheese and parsley. Stir in the meat mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 25 to 30 minutes or until golden brown. Serve warm.

Adapted from an episode of Giada at Home

Chex Muddy Buddies (or Puppy Chow)

My boyfriend asked me the other day why I haven't made puppy chow lately and I gave him this clueless look like what the heck is puppy chow? Opps... didn't realize that Puppy Chow and Chex Muddy Buddies are the same. No matter what its called though this snack is amazing and is a perfect little treat without having to break out the ice cream or cookies. I basically follow the recipe so I will post it below... if you want the exact one check out the Chex website.

• 9 cups Rice Chex


• 1 cup chocolate chips (I use milk chocolate)


• 1/2 cup creamy peanut butter (I use the one with less fat)


• 1/4 cup butter (I get away with only 2 tbsp.)


• Powdered Sugar


• 1 tsp. vanilla

In a microwave-safe bowl, heat chips, peanut butter, and butter until smooth and creamy (I pop it in for 30-45 seconds, stir it, and then go in 10-15 second increments until its done). Stir in the vanilla.

In a large ziploc bag, pour in the rice chex. Add the chocolate mixture and zip bag closed. Toss the chex and chocolate around until evenly coated. Add powdered sugar, zip, and toss around until evenly coated. (I add the sugar in 1/2 cup increments until it gets to be sugary enough for me ... I'm not even sure exactly what measurement it is).

Spread evenly on a cookie sheet and cool. Store in an airtight container or clean ziplock.

Roman-Style Chicken

Any new recipe I can use for chicken is always at the top of my "try-it" list. I have my classic "go-to" chicken recipes, but those get old after a while. Chicken is a staple on my shopping list -- its always in my fridge or freezer. And, because its pretty healthy (without the skin) and has some good protein and nutrients, its a great meat to have on hand since its so versatile.

This recipe also incorporates some vegetables into it. So make this with a nice salad or some pasta noodles on the side and you have a well-rounded nutritional meal!

• 4 skinless chicken breast halves, with ribs


• 1/2 tsp salt


• 1/2 tsp freshly ground black pepper


• 2 tbsp olive oil


• 1 red bell pepper, sliced


• 1 yellow or green bell pepper, sliced


• 3 oz prosciutto, chopped


• 2 cloves garlic, chopped


• 15 oz can diced tomatoes (if you are not into chunks, you can use crushed)


• 1/2 cup white wine


• 1 tsp thyme


• 1 tsp oregano


• 1/2 cup chicken stock


• 2 tbsp capers


• 1/4 cup chopped fresh flat-leaf parsley leaves

In a heavy, large skillet, heat the olive oil over medium heat. When oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine,
and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil.

Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. Add the capers and the parsley. Stir to combine and serve.

Original recipe from Giada de Laurentiis

Beef Stew

Let me just start of by saying, I love my love my slow cooker. It really is one of the greatest small kitchen appliances since you throw everything in and it does the rest of the work for you. One thing I do need to buy is a slow cooker recipe book so that I can get more ideas.

This is just a quick recipe I threw together since I knew I would be getting home later than usual one night. It was super quick and with some corn bread on the side its the perfect meal.

• 1 lb stew meat


• 2 cups carrots, chopped


• 1 1/2 cups onions, chopped


• 2 cups potatoes, chopped (you can leave the skin on or peel it off)


• 3 cups beef broth


• 1/2 cup red wine


• 2 tbsp. tomato paste


• 1 tsp. kosher salt


• 2 tsp. black pepper


• 1 tsp. thyme


• 2 bay leaves

In crock pot, place carrots, onions, potatoes, broth, wine, tomato paste, salt, pepper, thyme, and bay leaves. Mix together. Turn crockpot on low.

In a skillet with a little oil, cook meat for 1-2 minutes on each side. Add meat to crockpot.

Cook for 6-8 hours on low. For the last 30 minutes before serving, turn on high.

M&M Peanut Butter Cookie Cups

I am always looking for cute new ways to make cookies that aren't just the classic flat circle. These are so adorable and perfectly bite-sized. The original recipe comes from Picky Palate but I changed a couple things to make it easier and so that I could just use ingredients already in the pantry.

• 1 cup peanut butter


• 2/3 cup sugar


• 1 egg


• 1 cup chocolate chips


• 3 tbsp heavy cream


• 1/4 cup mini M&M's

Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 15-18 minutes. Remove and set aside to cool for 10 minutes.

Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top and sprinkle with mini M&M's.

Chocolate Peanut Butter Bark

This is probably the easiest dessert recipe ever. Only three ingredients and it only takes 5 minutes to prepare. Every time I make this it disappears in a day, so double or triple the recipe so you can keep some for yourself and share the rest with friends.

• 16 oz semi-sweet chocolate chips


• 1/2 cup peanut butter


• 6 oz white chocolate chips

In a microwave-safe bowl, heat chocolate chips and peanut butter in the microwave for about 1 -2 minutes or until smooth. Make sure to take out bowl carefully and stir every 20-30 seconds.

In a pan lined with parchment or wax paper, spread out a thin even coat of the heated chocolate mixture.

In another microwave-safe bowl, heat white chocolate in the microwave the same way as the above mixture. Drizzle the white chocolate over the peanut butter/chocolate mixture.

Place into the refrigerator for at least 2 hours or until chocolate has completely cooled. Break into pieces and store in a ziploc bag.

Coconut Macaroons

Every year I am dying for some new cookie recipes to add to my Christmas cookie list and so I am part of the Food Network 12 Days of Cookies recipe special. Basically every day for 12 days beginning December 1 they email you a cookie recipe from one of their chefs.

This was Day 1 and I thought it was perfect because NO FLOUR! And although I am usually not a huge coconut fan, in dessert I always make an exception.

• 15 oz shredded coconut


• 2 oz sweetened condensed milk


• pinch kosher salt


• 1 tsp. vanilla


• 4 egg whites


• 5 oz sugar


• 12 oz chocolate chips


• 1 oz shortening

Preheat oven to 325F.

Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.

In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.

Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.

Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.

Dip the cooled cookies in the chocolate mixture. (I added mini chocolate chips to the top too!)

Recipe courtesy of Alton Brown

Garlic Shrimp with Citrus Lime Dipping Sauce

I am pretty much crazy about shrimp. It’s one of my favorite foods yet it’s rare that I make it (I think I assume I will have to do much more work to make it a solid meal). After making this dish though I think I will put it on the menu much more often. I originally made this recipe as an appetizer, but it definitely could easily be paired with rice and a vegetable or even added to the top of a salad and there you have it -- a main course.

Shrimp:

• ½ lb. shrimp, peeled and deveined


• 1 clove of garlic, minced


• Small handful of cilantro, chopped


• Salt and black pepper


• Cayenne pepper to taste (I just sprinkle a little on the shrimp to give it some heat)


• Oil

Sauce:

• ½ cup orange juice


• 1 tbsp lemon juice


• 1 tbsp lime juice


• 1 tbsp corn starch mixed with ¼ cup chicken broth

In a skillet, heat a couple tablespoons of oil on medium heat. Add garlic and sauté for about 30 seconds (you don’t want to burn the garlic). Add shrimp (seasoned with salt and peppers) and cilantro and cook until shrimp is pink. Remove from heat and set aside.


In a small saucepan, heat remaining ingredients on medium heat until just boiling. Lower heat and simmer about 5 minutes. This allows the sauce to thicken a bit. Serve in a dish beside shrimp.

Note: If you want to make this recipe as a main dish you will need to at least double it. You can also modify the sauce into more of a dressing if you add olive oil and leave out the cornstarch.

Adapted from a recipe by Robin Miller

Guacamole

I love avocado. period. It is one thing that I could have on just about any type of dish. This recipe is easy ... mash the avocado, add the rest of the ingredients and serve with chips. It's the perfect afternoon snack.

• 3 ripe avocados


• 1 lime, juiced


• 1/2 of an onion, chopped


• 1 tomato, chopped


• 1/2 clove of garlic, minced


• 1 jalapeno, chopped (no seeds)


• 1/4 cup fresh cilantro, finely chopped


• Extra-virgin olive oil


• Kosher salt


• Freshly ground black pepper

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Lightly mash the avocados using a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, add additional seasoning of salt and pepper to taste.

Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown. Refrigerate for at least 1 hour before serving.

Meatballs

I think these are a great mid-week meal because you can do so much with them and they don't require a lot of constant attention. The other night I decided to make them into sandwiches with cheese melted over the top on a toasted bun. If you aren't into the sandwiches, you could also just throw them on top of some pasta or even eat them plain with a side dish or salad. Everyone makes their meatballs different and I probably make them slightly different each time, but here is the general recipe +/- a few pinches.

• 1 lb ground beef (I use extra lean)


• 2 cloves garlic, minced


• 1 egg


• 1 tsp salt


• 1 tsp black pepper


• 1 tsp cayenne pepper (I like a little zip in my meatballs)


• 1 1/2 tsp oregano


• 1 tsp parsley


• 1 tbsp ketchup


• 1 tbsp dijon mustard

Simmer a pot of your favorite or homemade tomato sauce with a lid on top (keeps it from getting everywhere).

Mix all above ingredients (except the meat) together in a large bowl until seasonings have blended together. Add meat in and mix well. (I usually just get my hands right in there). Roll meat into balls about the size of a ping pong or golf ball and carefully place them into the simmering sauce. Cover pot again with a lid and let simmer about 25 to 30 minutes.

If you want to make these as sandwiches, I lightly toast the bun then add the meatballs and some cheese and put in back in the oven for a minute or so to melt the cheese and get it nice and bubbly.

Note: If you want this meal to be gluten-free, just serve them on gluten-free bread or pasta, or have it in a bowl with sauce.

TWD: Chocolate-Banded Ice Cream Torte

This is the perfect week to make this recipe since this is a birthday month for so many of my family and friends. This is my first post for Tuesday's with Dorie, I just received the cookbook in the mail last Friday and I don't think I put it down once this weekend. This is also the perfect one to start with because my mom can eat it too (she must eat gluten-free)! Thanks to Amy at Food, Family, and Fun for a great recipe choice!

For the ice cream layers in the torte I chose to go with Dorie's "playing around" options and chose a vanilla ice cream filled with fudge chunks and mini peanut butter cups because I figure if its going to be decadent I might as well go with chocolate all the way. Plus this needs to feed at least 10 people, so I figure they will be small slices anyway.


I promise to post the final picture all frozen and ready to be eaten later on this week when the celebrations begin. But for now, please settle on the layering process photos and pray that I can get the torte out of the pan in one piece :)

Pad Thai

I love making pasta-like dishes that my mom can eat with the rest of the family. This dish is light and satisfies your thai-food craving without a lot of oil and batter and can be served as a side dish or main course. (I wish I got another picture but by the time I checked my camera it was all gone)

• 8 oz rice noodles


• 1/4 cup chicken broth


• 2 tbsp rice wine vinegar


• 2 tbsp sugar


• 1/4 lb shrimp


• 1/2 lb chicken, sliced thin


• 1/4 tsp cayenne


• 3 tbsp peanut oil


• 2 tbsp minced garlic


• 2 large eggs


• 1 cup bean sprouts


• 1 cup green onions, chopped


• 1/4 cup chunky peanut butter


• 1/8 cup minced fresh cilantro


• 1 tbsp fresh lime juice

In a large bowl, combine the noodles with water to cover. Soak until just tender, about 45 minutes, then drain. In a small bowl, combine the chicken stock, vinegar, peanut butter and sugar, and stir until the sugar dissolves. Set aside. Season the shrimp and chicken with cayenne.


In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds. Add the shrimp and chicken and cook until just cooked through. Transfer to a plate and cover to keep warm. Add the eggs and cook, stirring, until just set, about 45 seconds. Add the sprouts, onions, sauce mixture, and noodles, and cook, stirring, until warmed through.


Add the shrimp and chicken and cook for 30 seconds. Transfer to a serving platter and toss with the cilantro and lime juice. Serve immediately.

Creme Brulee

For my mom’s birthday I wanted to make her a dessert that would be tasty but not super filling since we were dining out and would already be full. Instead of just ice cream I wanted to give her something she never gets to have and that’s when I thought of Crème Brulee!

• 2 cups heavy cream


• 1 cup sugar


• Pinch of Salt


• 1 ½ tsp vanilla


• 6 egg yolks



• Granulated Brown Sugar

In a saucepan, heat 1 cup of cream, sugar, and salt until almost boiling. Remove from heat and add vanilla. Let sit for 15 minutes to allow flavors to meld.

In a separate bowl, whisk together remaining cream, vanilla, and egg yolks. Add to heated cream and sugar mixture. Pour through strainer to ensure a smooth mixture is poured into the cups.

Pour cream mixture into creme brulee dishes that are set in a towel-lined pan. This will keep dishes from moving around. Carefully pour hot water around the dishes. Do not drop water into cream mixture.

Bake in a 350F oven for about 30 minutes or until custard has just set. (Baking time depends on the depth of dishes).


Carefully remove dishes from pan and place on a wire rack. When cooled, place into the refrigerator for at least 4 hours. Remove and sprinkle sugar across top of each dish and using a torch heat sugar until golden brown. Place back in refrigerator for an additional 30-45 minutes to chill. Serve.

Gluten-Free Blueberry Muffins

These are actually really moist muffins and would taste great with blueberries (above) or you could even try chocolate chips. Since the berries are the last thing you add, you can even split the batter in half after its made and add different ingredients and then bake them all at once. These light and fluffy muffins are a great treat for any gluten-free eater or anyone for that matter!

• 1 1/8 cups Gluten Free Baking Flour *


• 1/2 tsp mixed spice


• 2 1/2 tsp baking powder


• 4 tbsp butter


• 1/4 cup brown sugar


• 2 eggs


• 1/2 cup milk


• 1/2 cup blueberries

Melt butter. Beat in sugar, eggs and milk. Add flour, spice, baking powder and blueberries, then mix to combine.


Line muffin tins with paper cups and fill 3/4 full.

Bake at 350F for about 18-20 minutes.

* I buy the Bob's Red Mill baking flour because it already has all the different gluten-free flours you need mixed together.