Tag Archives: kitchen

Basic (Greek Yogurt) Coleslaw

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There is something about coleslaw.  It seems every family has a special way of making their slaw.  Regions have inspired types of coleslaw and generations have perfected the creation.  I am always typing new coleslaw recipes.  Everyone has their own way of doing it.  This basic coleslaw was a hit with our family.  I thought the greek yogurt changed the elements plus you didn’t have to add all that mayo.  The complimentary touch was the cider vinegar.  Serve this slaw up with your favorite barbecue.  I promise no great-great grandmother will bat an eye at you trying something new! – Amanda


Basic (Greek Yogurt) Coleslaw 

½ cabbage, sliced thin
¼ cup red onion, minced
¼ t salt
1 t cider vinegar
½ t sugar
½ t Dijon mustard
1/8 t ground black pepper
1 carrot, shredded
2 T fresh parsley leaves, minced
1 (7-ounce container) plain Greek yogurt (I used Chobani- Fat Free)
2 T mayo

In a large bowl, stir together the cabbage, onion, salt, vinegar, and sugar. Set aside. This allows time for the cabbage and onion to slightly pickle.  When ready for the meal, add the rest of the ingredients and stir to combine.  It’s ready to serve!  If you want to make ahead of time, feel free to add all ingredients at the same time.  Both ways are still delicious!

Shredded BBQ Chicken

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Memorial Day weekend marks the official beginning of summer!  My mind begins to think about all the yummy summer foods our family enjoys.  Throughout the coming weeks I will be sharing favorites from our table.  These recipes allow you soak up the sun and spend little time in the kitchen.  You will begin to learn that Chris has a little “Bobby Flay” attitude around the grill.  While he is the master of the grill, I play with fun side items to make our meals come alive.  There are times that we can’t make it to the grill and still want some yummy barbecue.  This Shredded BBQ Chicken will change your life.  There is no thinking involved and the outcome is delicious.  Serve as mouthwatering small sandwiches or individually with your favorite BBQ sides.  You will enjoy your leftovers the next day.  Here’s to summer!- Amanda

Shredded BBQ Chicken

3 pounds boneless, skinless chicken breasts (about 6 large)
1 T onion powder
1 T smoked paprika
1 t garlic powder
1/2 t salt
1/2 t pepper
8 oz of beer* (I used Stella Artois)
32 oz barbecue sauce (I used Mark’s “Red” Sauce- Louisville, KY local- Our new favorite)

Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crockpot, then add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything. This chicken is delicious on your favorite rolls.  We used sweet Hawaiian rolls.  I tossed up some coleslaw and dill pickle spears.  Great leftovers the next day!
*You can substitute beer with water.  I have found beer to tenderize the meat.  And we all know that alcohol cooks out, just in case you were worried.

Meatless Monday: Skillet Chard, White Beans, & Gnocchi

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On this Meatless Monday, we cooked up a delicious one skillet dinner.  Gnocchi is one of my favorites.  The combination of chard, tomatoes, and white beans gives this whole wheat gnocchi just the right shock. Then top it all with gooey mozzarella.  YUM!  Serve with a mixed green salad with vinaigrette. If you are worried about chard exchange it for spinach.  Enjoy Meatless Monday!- Amanda

Skillet Chard, White Beans, & Gnocchi

1 T plus 1 t extra-virgin olive oil, divided

16-ounce package whole wheat gnocchi

1 medium yellow onion, thinly sliced

4 cloves garlic, minced

1/2 cup water

6 cups chopped chard leaves, about 1 small bunch

15-ounce can diced tomatoes with Italian seasonings

15-ounce can white beans, rinsed

1/4 t freshly ground pepper

1/2 cup shredded part-skim mozzarella cheese

1/4 cup finely shredded Parmesan cheese

Heat 1 T olive oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and slightly browned, 5 to 7 minutes. Remove from heat and transfer to a bowl.

Add the remaining 1 t olive oil and onion to the pan and cook, stirring, over medium heat for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft for 4 to 6 minutes. Add chard and cook, stirring, until starting to wilt about 1 to 2 minutes. Stir in tomatoes, beans, and pepper. Bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.


Look at that Beautiful Rainbow Chard 

Buffalo Salmon

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Buffalo Salmon

In the attempt to eat more salmon, we discovered a twist that certainly makes this salmon irresistible.  We all know that Frank’s Redhot Sauce packs a punch to our favorite chicken wings.  Well, move over chicken, salmon gets a chance to swim in Frank’s goodness.  I served our Buffalo Salmon with salad and celery sticks.  It was a hit! Enjoy your kick!- Amanda

1 (2-lb) salmon fillet

5 T  unsalted butter

1/4 cup Frank’s Redhot Sauce

1/3 cup Panko

1 T  vegetable oil

1/2 t pepper (divided)

1/2 t salt (divided)

Lightly oil a shallow baking pan.  Melt butter with hot sauce and add 1/4 pepper and salt.  Set aside 1/4 cup sauce.  Toss Panko with oil in a bowl. Put salmon, skin side down, in baking pan and sprinkle with remaining salt and pepper, then brush with remaining sauce. Sprinkle Panko evenly over top of fish.  Bake salmon at 425 degrees.  Cook until Panko is golden and fish is just cooked through about 16 to 22 minutes. Serve reserved sauce on the side.

Spinach Lasagna Rolls

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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

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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.

Pork Chops and Sauerkraut

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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

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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.

Nana’s Banana Pudding

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This week my mom came to visit.  Our first visitor to our new home and state.  One evening for dessert, she whipped up her banana pudding.  A couple things to understand: (1) My mother’s daughter (me) does not like bananas in her banana pudding.  (2) Since I was young, my mother made banana pudding just a little differently compared to others just to please her daughter.  Yes, you will notice that she uses vanilla pudding instead of banana pudding.  And you will notice that two separate containers are prepared.  One container with bananas and one delightful dish containing NO bananas.  Simple and Easy!  Yes, it might be weird but I’m the girl who loves banana pudding without bananas… and no, it’s not just vanilla pudding with vanilla wafers to me! -AF

Nana’s Banana Pudding

1 cup cold milk

2 cups half and half

1 can Eagle brand milk

1 large pkg. (5.1 oz) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 (8 ounce) container Cool Whip Whipped Topping , thawed

30 vanilla wafer cookies

3 bananas, sliced

Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 3 minutes. Gently stir in whipped topping.

Line the bottom and sides of your serving bowl(s) with vanilla wafters.  Choices are to be made here.  Do you want a big container or individual containers?  My mom makes two larger containers.  (one with bananas, one without bananas) Now, top wafers with bananas.  Then top with of the pudding mixture. Refrigerate until ready to serve.

Prior to serving sprinkle banana pudding with crush vanilla wafers.

Football Rice Krispie Treats

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Preparing for our Super Bowl party, my little chef and I whipped up a tasty treat.  We took the classic rice krispie treat recipe and added chocolate. They were so tempting, we sampled early.  Worth it!  Getting Ready for Some Football!  -AF

Touchdown!

Football Rice Krispie Treats

3 T butter

1 pkg. (10 oz., about 40) regular marshmallows

6 cups rice krispies

4 pieces chocolate almond bark

1 piece vanilla almond bark

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.   Add rice krispies. Stir until well coated.

Using a buttered spatula, press mixture into 13 x 9 x 2-inch pan coated with butter. Cool. Cut into footballs.  Makes about 15 (depending on the side).

Melt chocolate bark using directions on package.  With a knife, coat rice krispie footballs with chocolate.  Melt vanilla bark.  Create football laces using an icing decorating bag.

Think of all the cute holiday shapes you can design- hearts, shamrocks, & eggs… the list goes on.

Could Not Resist