Tag Archives: cooking

Angel Hair Pasta with Chicken and Grape Tomatoes

Posted
Filed under Main Dish

We all want a quick weeknight meal.  A meal that does not need a lot of brainwork and is delicious.  This meal has all our favorites: pasta, tomatoes, and chicken.  Serve it with a salad and garlic bread.  Here’s to keeping it easy on a weeknight!- Amanda

Angel Hair Pasta with Chicken and Grape Tomatoes 

2 skinless chicken breast halves, diced in 1 inch cubes

cooking spray

1/2 t dried basil

kosher salt and fresh pepper

8 oz angel hair pasta

2 cups grape tomatoes, halved

6 cloves garlic, minced

4 T extra virgin olive oil

3 T chopped fresh basil

Heat a large skillet on high heat. When hot, coat with cooking spray and add chicken. Season chicken generously with salt, pepper, and basil. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.

Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.  While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown. Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes. Add drained pasta to garlic and tomato mixture and toss well. If pasta seems too dry, add some of the reserved pasta water.  Then add fresh basil and chicken and toss well. Serve and top with grated cheese.

Spinach Lasagna Rolls

Posted
Filed under Main Dish, Meatless Monday

We are continuing on our Meatless Monday adventure.  I hope you have taken a little time to investigate the advantages of Meatless Monday.  (Check out my Tomato Pie recipe for more information about Meatless Monday).  This week we created Spinach Lasagna Rolls.  This is a perfect meal for family dinners or sharing with others.  Use your favorite spaghetti sauce to give this meal the perfect kick. Our Meatless Monday was completed with steamed broccoli and a mixed salad.  Go Meatless once a week!- Amanda

Spinach Lasagna Rolls

9 lasagna noodles, cooked

10 oz frozen chopped spinach, thawed and completely drained

15 oz fat free ricotta cheese

1/2 cup grated Parmesan cheese

1 egg

salt and fresh pepper

28 oz spaghetti sauce (use your favorite)

1 cup shredded skim mozzarella cheese

Combine spinach, ricotta, parmesan, egg, salt, and pepper in a medium bowl. Pour 1 cup sauce on the bottom of a 9 x 12 baking dish.

Dry the lasagna noodles.  Place a piece of wax paper on the counter and lay out lasagna noodles. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.  Makes nine rolls.

Pour remaining sauce over the noodles in the baking dish and top evenly with mozzarella cheese. Cover baking dish with foil.  Bake at 350 degrees for 40 minutes.  Sauce should be bubbly and cheese melted.

Our First Meatless Monday: Tomato Pie

Posted
Filed under Main Dish, Meatless Monday

Yesterday was Earth Day.  William and I read an article about Meatless Monday.  The article was very convincing and my six-year-old declared our family needed to take the challenge.  So, here it is Monday evening and I’m proud to say that we met the challenge.  I know you may have a few questions.  There is a ton of great information you can find about Meatless Monday but I answered the top two questions:
Why Meatless?: Going meatless once a week can reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.
Why Monday?: For most Americans the week begins on Monday. On Monday we move from the freedom of the weekend back to the structure of work or school. We set our intentions for the next six days. We plan ahead and evaluate progress. Studies suggest we are more likely to maintain behaviors begun on Monday throughout the week. That makes Monday the perfect day to make a change for your health.  Monday is the call to action built in to every calendar each week. And if this Monday passes you by, next week is another chance to go meatless!
Our first Meatless Monday dinner was fun.  I whipped up Tomato Pie, sautéed asparagus, and a fresh mixed green salad.  I’m thinking going meatless once a week is an easy challenge. Will you give Meatless Monday a try?–Amanda

Tomato Pie

3 ripe tomatoes, sliced

1 (9-inch) unbaked refrigerated piecrust

salt

pepper

Italian seasoning

dried basil

1 bunch green onions, chopped

1 C mayo (I used light Hellmann’s)

1 C sharp cheddar cheese, grated

3 Roma tomatoes, sliced thinly (garnish)

Preheat oven to 400 degrees and turn down to 325 for baking.  Drain sliced tomatoes on paper towels for 15 minutes.  Roll piecrust out on baking pie plate.  Pinch crust to sides and work out all air bubbles.  Poke a few small holes into crust and bake for 10 minutes.  Remove crust and let cool.

Cover bottom of pie crust with the tomato slices.  Cover tomatoes with chopped green onions.  Sprinkle liberally with seasonings, salt, and pepper.  In a small container, stir mayo and cheese.  Spread mixture over layers.  Use Roma tomatoes as top layer, slightly overlap tomatoes to create complete layer.  Bake for 50-60 minutes until golden and bubbly.  Let cool 10 minutes before slicing.  Garnish with a fresh sprig of basil.

If you want meat, this meal can accompany any chicken or beef dish.  Another idea, add 6 strips of cook, crumbled bacon.

You can always add different types of cheeses or different types of veggies.  If you decided to use red onions or bell peppers, sauté them first.

The Giant Cookie Cake

Posted
Filed under Sweet Tooth

I love to celebrate!  It is usually not too hard to find a reason for a celebration.  In our house, we celebrate “half” birthdays.  This week we celebrated William’s half birthday.  I wanted to make something new and tasty.  He recently discovered The Great American Cookie Company and told us about the amazing cookie cakes this place creates.  I’m a bit competitive and did not want my son to think this cookie company had anything over his mommy!  Well folks, let’s just say I impressed the whole house with my own Giant Cookie Cake. (No hard feelings cookie company!)  The boys approved this dessert and continued to support it for breakfast!  It is super easy and delicious!  Happy Half Birthday, sweet boy!- Love, Mommy

The Giant Cookie Cake

1/2 cup white sugar
1/2 cup packed light brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour
1/2 cup chocolate chips

With a mixer in a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Gently add chocolate chips.  (you can get crazy with it and add M&Ms, nuts, or white chocolate chips too).
Line a large baking sheet with parchment paper. Press the cookie into a circle or desired shape.

Bake at 350 degrees for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan. Once the cookie is cool, use icing to add decor.

Salmon and Rosemary

Posted
Filed under Main Dish

We all know how nutritious salmon is for your body.  It is full of brain food and a healthy option.  Don’t be nervous about cooking fish at home.  As I have confessed before, I was intimidated by fish.  The secret is finding a great fish market and using fresh ingredients.  This particular dish, Salmon and Rosemary, is a favorite in our house.  William loves this meal and has no trouble cleaning his plate.  I have adapted this recipe from The South Beach Diet.  We all know that only means good things!  Serve it up with sautéed zucchini and a green salad.  Enjoy some tasty brain food!- Amanda

Salmon and Rosemary

1 pound salmon (I use Wild Alaskan)

1 T olive oil

2 t fresh lemon juice

1/4 t kosher salt

1/8 black pepper, freshly ground

2 cloves garlic, minced

2 t fresh rosemary, chopped (cut from my herb garden)

Cut the salmon into 4 equal-size portions.  Coat oven dish with olive oil.  Place salmon pieces in oven dish.  Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl.  Brush the mixture onto the fish.

Bake salmon at 425 degrees for 20 minutes.  If your salmon pieces are thick, make sure they are fully cooked.

Amanda’s Guacamole

Posted
Filed under Simple Beginnings

It’s that time of year when the avocados are ripe, delicious, and usually not $3 each.  I love avocados.  We add them to salads and sandwiches. (I’ll be sharing an avocado chicken salad in a few weeks.) With these magic green things, I create a guacamole that does not last long.  It is simple, fresh, and addictive.  Perfect as a starter to your fajita or taco night.  This amazing guacamole is a staple for any summer get together.  To Avocados! –AF

Amanda’s Guacamole

3 ripe avocados (must be ripe)

1/2 cup chopped tomato

1/4 cup finely chopped onion

1 jalapeño pepper, chopped

1 T fresh lime juice

1 t salt

freshly ground black pepper

Cut each avocado in half and remove seed from avocado.  Scoop out avocado pulp into a large bowl.  Mash avocado until desired consistency.  I like to leave small chucks in my guacamole.  Add tomatoes, onions, jalapeño, salt, and lime juice.  Stir until avocado mixture is blended.  Top with black pepper.  Serve with tortilla chips.  Makes about 2 1/2 cups.

Pork Chops and Sauerkraut

Posted
Filed under Main Dish

Everyone has an opinion about sauerkraut.  As a child I could not stand the smell of the stuff.  But I have grown and my tastes have changed.  This is an easy dish that you create and let it do its thing.  The paprika and caraway seeds have a way of transforming the sauerkraut into a delicious masterpiece.  Enjoy! -AF

Pork Chops and Sauerkraut

4 (1/2-inch-thick) pork chop (I use boneless, but bone-in is fine)

1 T vegetable oil

1 (14 oz.) can sauerkraut

1 1/2 t caraway seeds

1 large tomato, chopped

1/2 t paprika

In heavy skillet, heat oil. Then brown pork chops on both sides.
Top with sauerkraut and tomato sprinkle with caraway and paprika.  Cover, reduce heat, and simmer for 40 minutes or until chops are tender.  I check on this dish to make sure the heat is not too high.

Basic Meatloaf

Posted
Filed under Main Dish

It is really simple!  Everyone loves a comfort meal.  I’m not the biggest meatloaf fan.  It’s okay but it does not stop the mixer for me.  Let me paint the mood: A couple of weeks ago, it was rainy, gray, and cold.  The kind of day that I wanted to stay under a blanket instead of cooking.  It was a day for warm comfort food.  Investigating my refrigerator and pantry, I uncovered the perfect ingredients for a basic meatloaf.  Bonus, I had potatoes for mashing!  Verdict: The meatloaf was a hit and I will definitely make again. Enjoy! -AF

Basic Meatloaf

1 lb. lean ground beef

1 1/4 t salt

1/4 t ground black pepper

1/2 cup onion, chopped

1/2 cup bell pepper, chopped

1 egg, lightly beaten

8 oz. canned diced tomatoes with juice

1/2 cup quick-cooking oats

Topping:

1/3 cup ketchup

2 T brown sugar

1 T prepared mustard

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.  Mix all topping ingredients and spread on loaf.
Bake for 1 hour at 375 degrees.

Amanda’s Green Drink

Posted
Filed under Main Dish, Simple Beginnings

The Beginning

In the spirit of St. Patrick’s Day, I wanted to share my favorite GREEN drink.  I began juicing about one year ago.  For weeks I did my homework on the best juicer and felt confident in my Breville purchase.  There is nothing like making a yummy, energizing juice to start your day.  By experimenting, you will find the veggies and fruits you love the best.  There is a ton of recipes and ideas that can get you started.  I LOVE my green drink- super healthy and gets me going for the day.  On a mommy note:  William loves me to juice up an apple/grape juice.  So yummy and no yuck preservatives.  And little does he know that it has a whole head of broccoli in it too!  Mommy tricks are the best!
I encourage you to get out there and juice something delicious. -AF

Amanda’s Green Drink

1 head of broccoli
1 bunch of kale
1 cucumber
1 head of celery
1 inch size of ginger root, skin peeled
1 apple
1 lemon (remove rind)

Wash all veggies before juicing.  Combine all ingredients in a juicer. This makes approximately 24 ounces.

The Machine

And For Dessert: Oreo Truffles

Posted
Filed under Sweet Tooth

Final Course: And for dessert… I was inspired that Oreo Cookies and Chris shared the same birthday week.  It was easy to settle on these mini treats.  I made the Oreo Truffles early in the day and honestly it did not take long.  Oreo Truffles were a perfect way to end the birthday dinner.  Added bonus- we enjoyed truffles for several days.  I enjoyed my day in the kitchen preparing a birthday dinner for the man I would marry again.  Love you, Chris! -AF

Oreo Truffles

1 package of Oreos

1 package of cream cheese, softened

white and milk chocolate almond bark

Put all Oreos in a ziplock bag and crush into small pieces, almost powder.  Place Oreos and cream cheese in mixer.  Blend until the mixture is consistent throughout.  Roll the mixture into small balls.  Place Oreo balls on a plate covered with wax paper.  Put the Oreo balls in the freezer.

After at least two hours, the Oreo balls are ready to dip in chocolate.

Melt four or five squares of almond bark (your choice of white or milk chocolate) in a microwave safe container and stir with a fork, making sure all of the chocolate is melted.  Begin by taking out a few Oreo balls out at a time.  Dip the balls in the chocolate, making sure the surface is covered.  (I used a cake tester to dip the Oreo balls- work fast!)

Melt the opposite colored almond bark in the microwave.  Using a fork to drizzle the melted chocolate over the drying truffles that were dipped in first chocolate. 

Get creative.  Divide the Oreo balls in half.  Dip one half in milk chocolate and the other half in white chocolate.

I feel that the white chocolate Oreo Balls allow you to taste the true Oreo flavor.

Great "Pick-me-up" treat for teachers or friends!