Pork Loin with Cranberry Sauce

I'm baaaaack! It feels good to finally start being able to post on a regular basis again. I have so many wonderful recipes to share with you. To start off, I have this wonderful pork loin with cranberry sauce. Why share this one so quickly? It is so yummy - reminiscient of Thanksgiving - and on the table so quickly that I couldn't believe it. I would serve this to weeknight company...if I ever had any. So what's up this week? Haystacks, another wonderful pizza recipe, and cookies. Oh, the cookies.

Ingredients
1 whole Pork Tenderloin, Trimmed Of Fat
Salt And Pepper, to taste
3 Tablespoons Olive Oil, Divided
3 Tablespoons Butter, Divided
1/2 whole Medium Onion
1/2 cup Red Wine (optional)
3/4 cups Low Sodium Chicken Broth
1/2 cup (generous) Cranberry Sauce (homemade Or Canned Is Fine!)

Directions

Preheat oven to 425 degrees.

Generously season pork tenderloin with salt and pepper.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat. Sear tenderloin on all sides, using tongs to move it around. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees. Set pork on a cutting board to rest.

In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook for a minute, then pour in wine (if using) and chicken broth. Add rosemary. Stir together, then add cranberry sauce. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.

Check seasoning and add more salt or pepper if needed.

Slice pork loin and place on a platter. Spoon cranberry sauce over the top.

Serve with mashed potatoes.

Source: Pioneer Woman

Chicken Pasta

Readers, hello! It is wonderful to be back. I have missed blogging but have so many things toSu entertain you with. I have been trying to use up things in my pantry. A bit of an early spring cleaning, if you will. When I grocery shop, there is something about the vegetable aisle that begs me to take home at least one pea, carrot, green bean and corn. Sure, fresh produce is always wonderful and the freshest option, but let's be honest...I am not a chef with access to a fully stocked pantry. When I saw this recipe, I knew it would be perfect to use up a can from my little collection.

A magical thing happens after combining the chicken, peas, and other ingredients. The peas lend a wonderful sweetness to the sauce and act as a bit of a thickener. This dish is really simple and I am so glad that I have left overs to take for lunch.

Ingredients
1 tablespoon extra-virgin olive oil
2 cups shredded store-bought rotisserie chicken
1 ounce baby peas
1/2 cup chicken broth
2 cloves garlic, finely chopped
Pinch cayenne pepper
12 ounces wagon wheels or other short pasta
1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
1 tablespoon butter
Salt

Directions
In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the skillet and heat through. Stir in the peas, broth, garlic and cayenne and simmer until the broth has reduced slightly, about 2 minutes. Keep warm over low heat.  

Meanwhile, in a large pot of boiling, salted water, cook the pasta for 5 minutes. Drain and add to the chicken. Stir in the 1/2 cup cheese and butter and simmer over medium heat, stirring frequently, until the pasta is al dente, about 3 minutes. Season with salt, if necessary, and serve with additional Parmesan.

Source: Rachael Ray

Skinny Chicken Enchiladas

"How about going out for Valentine's Day?" With a loving side eye, I answer back, "Um...how about not?" Don't get me wrong - I love Valentine's Day. It is a fun little idea of a holiday with a chance for me to restock my junk drawer at work with boxes of conversation heart candy and miniature candy bars. Going out for dinner to mark the occasion to a crowded restaurant with people watching my every bite hoping that I hurry the hell up so they can have my table? I don't think so. 

Anyone who interacts with me - from coworkers down to my nearest and dearest beloveds know of my deep love and passion for food. What better way for someone to show that they love and care about you then to make you something from the kitchen? My perfect Valentine's Day? A tray of these babies and some wine or beer to go with them. 

For the sauce:

2 cloves of garlic, minced

1 can diced green chilis

1-1/2 cups tomato sauce

1 tsp. southwest chipotle seasoning (Mrs. Dash)

1/2 tsp. ground cumin

3/4 cup fat-free chicken broth

Salt and fresh pepper to taste

For the chicken:

1 tsp. vegetable oil

2 chicken breasts, cooked and shredded

1 cup diced onion

2 cloves of garlic, minced

1/4 cup fresh cilantro

Salt

1 tsp. cumin

1/2 tsp. dried oregano

1 tsp. southwest chipotle seasoning (Mrs. Dash)

1/3 cup chicken broth

1/2 cup tomato sauce

8 (6-inch) reduced carb whole wheat flour tortillas

1 cup shredded low-fat Mexican cheese

Nonstick cooking spray

Directions

In a medium saucepan, spray oil and saute garlic.  Add green chilis, chipotle seasoning, cumin, chicken broth, tomato sauce, salt and pepper.  Bring to a boil.  Reduce the heat to low and simmer for 5-10 minutes.  Set aside until ready to use.

Preheat oven to 400 degrees.

Heat vegetable oil in a medium skillet over medium-high heat.  Saute onions and garlic on low until soft, about 2 minutes.  Add chicken, salt, cilantro, cumin, oregano, chipotle seasoning, tomato sauce, chicken broth, and cook 4 to 5 minutes.  Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray.  Put 1/3 cup chicken mixture into each tortilla and roll it.  Place in baking dish seam side down.  Top with sauce and cheese.  Cover with foil and bake in the oven on the middle rack for 20-25 minutes.  Top with scallions if desired and enjoy!

Source: Eat Yourself Skinny

Crispy Baked "Fried" Chicken

What a crazy sense of deja vu. Two days ago, I talked about eating a whole peanut butter sandwich only for a fundraiser and put it in the same category with taking a pie in the face. While talking with my students in a meeting yesterday and discussing fundraisers for their yearly field trip, what do they decide to do? Pie teachers in the face. I called it. Anyway, just had to share that with you....and yes, I am up for auction. 

I never, ever have buttermilk in my fridge. Often times, I will find a recipe that calls for it. Never fear, there is a substitution that you can easily make to enjoy things like this delicious chicken recipe. Mix one tablespoon of vinegar and add enough milk to make a cup. Let it hang out and break down on the counter for about 5 minutes and voila -- buttermilk substitute that will work perfectly in any dish that you may need it for. This chicken is a much-requested favorite. I use Fiber One corn flakes and pulse them in the blender until they break down to crumbs. 

Ingredients

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)

1/2 cup all-purpose flour

Kosher salt and freshly ground pepper

4 cups cornflakes

2/3 cup buttermilk

2 tablespoons dijon mustard

1/4 teaspoon cayenne pepper

1 1/2 teaspoons paprika

3/4 teaspoon ground sage

Directions

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Alternatively, place cornflakes in food processor and pulse until resembles fine crumbs. Pour the flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve. 

Source: slightly adapted from FoodNetwork

Beef with Tomato, Onion, and Balsamic

60 degrees. In Pittsburgh. In January.  It was absolutely amazing. The warmer weather also served as the perfect motivation to continue my work out routine. I want to be in the best healthy shape for myself but have been struggling to find the strength and energy at the end of the day to work out. And the song "Ball Shorts" from the local DJs on Kiss FM may have had something to do with it as well. 

This steak was so light and fresh. The tomato and onion mixture married the balsamic vinegar and were the perfect compliment to the steak. Best thing? Done super quick and had clean plates all around. 

Ingredients

2 lb flank steak, fat trimmed

kosher salt and fresh pepper

garlic powder

1 tbsp extra virgin olive oil

2 tbsp balsamic

1/3 cup red onion, chopped

3-4 tomatoes, chopped (about 3 1/2 cups)

1 tbsp fresh herbs such as oregano, basil or parsley

Directions

Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature.

In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes with the salt and balsamic to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning if needed.

Source: Skinnytaste.com

Peanut Butter Banana Quesadillas

Peanut Butter. I have trouble looking at it in raw form. I blame it on the fact that when I worked as a paraprofessional after DJ was born, I lived on peanut butter sandwiches. They were perfect for what I needed - a quick and easy lunch. 


Now, if someone told me that I needed to eat a whole peanut butter sandwich,  I don't know that I'd be able to do it. Maybe if it was a contest for a million dollars. Or a fundraiser. Have I ever mentioned how many pies in the face I have taken for fundraisers? A lot. There's something about smashing a cream pie in your teacher's face that motivates students to donate. Heated peanut butter and I still get along quite well. DJ loves these too. What three year old doesn't like to dip?

• 
  
• Ingredients
• 1 teaspoon butter
• 1 (10 inch) flour tortilla
• 2 tablespoons peanut butter
• 1/2 banana, sliced
• 2 tablespoons grape jelly

Directions

Melt the butter in a skillet over medium heat. Spread one side of the tortilla with peanut butter. Arrange banana on top of peanut butter. Fold tortilla in half so that the peanut butter and banana is on the inside. 

Place folded tortilla in the skillet, and heat 2 minutes on each side, until lightly browned. Slice into wedges, and dip in the jelly to serve.

Source: Allrecipes

Chicken with Creamy Chive Sauce

I love recipe swaps. I never know what I'm going to get. Sometimes it's a completely new recipe that I have not seen before. Other times, it is a recipe that I have seen around my favorite blogs and websites. I saw this recipe popping up all over the place. When I received it for the recipe swap, I was so excited. The coordinator for the recipe swap has made this dish too at her blog, A Taste of Home Cooking. By the way, head over to her blog to see all of the recipes from the healthy recipe swap. 

Food is constantly on my mind. Whether I'm thinking about which meals I'll be adding to my meal plan soon, what cookie recipe I'm trying next, or surfing the web for new recipes - it's all food. Jessy from Gourmet Day To Day had the same predicament. She found herself constantly thinking about food - so she left her 9 to 5 to pursue culinary school. I am definitely jealous and love the fact that she made a change. What a strong woman she is. 

Ingredients

4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat

1 teaspoon kosher salt, divided

1/4 cup plus 1 tablespoon all-purpose flour, divided

3 teaspoons extra-virgin olive oil, divided

2 large shallots, finely chopped

1/2 cup dry white wine

1 14-ounce can reduced-sodium chicken broth

1/3 cup reduced-fat sour cream

1 tablespoon Dijon mustard

1/2 cup chopped chives, (about 1 bunch)

Directions

Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Source: Gourmetdaytoday.com

Chunky Celery Soup with Leaf Pesto

I love Brady of BrannyBoilsOver. Last year, I participated in her charity fundraiser Souper Bowl  for the ASPCA. This year, she's doing it again. I really didn't need any advice on whether to participate or not, but I turned to the family expert for his educated opinion. 

I didn't have to go far to ask. This is what it looks like when I'm in the kitchen cooking. Duke loves to sit in the kitchen with me. He's three and I call him my Jamaica puppy. He's an English Mastiff and such a sweet boy. He's great with DJ. And I know you're wondering - I trip on his paws about 5 times while I'm making dinner. Maybe he enjoys spending time with me - or just hopes that I'll drop something on the floor. Of course, the decision was unanimous and so I bring you this wonderful, beautiful soup with a kick of fresh flavor from the celery pesto from my pet-friendly home to yours.

Brady, thank you so very much for this wonderful opportunity. 

For the soup:

1 large onion

1 large russet potato

3-4 small -medium carrots

10 medium-length stalks of celery, washed well

3 tablespoons extra-virgin olive oil

2 cloves garlic, chopped

5 cups of lightly-flavored, great tasting, vegetable broth (or water)

2 cups cooked wild rice, brown rice, barley, or wheat berries

For the pesto:

1 cup lightly packed celery leaves

1 large clove of garlic

scant 1/4 teaspoon of salt

1/3 cup extra-virgin olive oil. Puree all of these ingredients in a food processor for about 30 seconds.

1/3 cup celery leaf pesto (optional, but see head notes)

Parmesan cheese, freshly grated (optional)

Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller. Do your best to cut everything roughly the same size, this will keep cooking time across the ingredients somewhat uniform. You should end up with about 2 1/2 cups of chopped celery.

In a large thick-bottomed soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a few big pinches of salt. Sauté for about ten minutes or until the onions and celery soften a touch and expel some water. Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through - resist the urge to over cook them into mush. Stir in the rice a few minutes before the potatoes and carrot are cooked though. Remove the soup from the heat and ladle into soup bowls.

To make the celery pesto, combine celery leaves, garlic, and olive oil in food processor. Puree all of these ingredients for about 30 seconds.

Top each bowl with a generous drizzle of the celery leaf pesto (opt) and/or some Parmesan cheese.

Source: 101cookbooks

Flat Iron Steak with Wine Sauce

Over the weekend, I made the transition from shopping in the junior department to graduating to misses. I had been fighting an awfully long battle with my figure and the clothes. My body has changed since having DJ. I felt for a brief moment that I was actually on TLC's What Not To Wear. Sitting in the dressing room having a mild panic attack, I took a deep breath and tried on an outfit. I.looked.amazing. I treated the dressing room hallway as my own personal catwalk. 


Speaking of TV, tonight I bring you a dinner that is quickly on the table. I started the sauce - I used white cooking wine instead of red and it turned out wonderfully - let it simmer, and strained it. Then I found motivation to do my daily exercise routine. I let the steaks warm to room temperature. When done working out, I came back to the kitchen, cooked the steaks and finished the sauce all within 10 minutes. I love getting dinner on the table quickly, don't you?

Ingredients

2 (1-pound) flat iron steaks or tri-tip steaks

Salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil, plus extra for garnish

6 tablespoons cold unsalted butter

1 onion, thinly sliced

1 tablespoon minced garlic

1 teaspoon dried oregano

1/4 cup tomato paste

2 1/2 cups wine, I used white cooking wine

Directions

Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Season with salt. Add the garlic and oregano and sauté until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes.

Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

Thinly slice the steaks across the grain. Drizzle the sauce and a small amount of extra-virgin olive oil. Serve.

Source: adapted from FoodNetwork.com

Stuffed Shells

Ah, the go-to recipe. It is a thing of beauty and wonder. Held in such esteem that it often makes the requested for dinner list. Actually...guffed gells are requested, but I know what my little man wants. 


These shells are, I admit it, quite good. I'm not usually a fan of Italian food, but these have won me over. The filling is easy and while it is not a one dish meal, it is very tasty and perfect on nights where I know I'll have a little extra time or energy. I adapted the recipe slightly to remove the lemon. If you like the additional punch of flavor that lemon adds, follow the optional notes as well. Enjoy! 


Ingredients

zest of one lemon, optional

For the sauce:

1/3 cup extra virgin olive oil, plus more for the pan

1 1/2 teaspoons crushed red pepper flakes

scant (slightly less than) 3/4 teaspoon fine grain sea salt

4 medium cloves of garlic, finely chopped

1 28-ounce can crushed red tomatoes

1 14-ounce can crushed red tomatoes

For filling:

1 15-ounce container ricotta cheese

1 egg, beaten

1/4 teaspoon fine grain sea salt

1 cup / ~5 oz grated mozzarella

1 bunch of chives, minced, optional

25-30 jumbo dried pasta shells

Directions

Oil a 13 x 9-inch / 33 x 23-cm baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it, if using. Set aside. Get a big pot of water boiling, and preheat your oven to 350F / 180C with a rack in the middle.

To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute approximately 45 seconds until everything is fragrant. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and season to taste. Let cool.

To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, remaining lemon zest if using, and 3/4 of the chives if using. Set aside.

Cook the shells according to package instructions in well-salted water - until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands.

Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta mixture, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives, if used, and serve hot.

Source: 101cookbooks

Rich, No Yeast Cheese Biscuits

My motivation for working out is quite simple. One phrase resounds in my mind over and over. No, it is not the instructor telling me that I'm going to have a wonderful body, pain is a good thing, and I'm going to love the results. "Let them eat cake." Yup - it's that simple. A princess, not knowing the living conditions of her servants, asked that they be given brioche when she heard that they had no bread. Brioche is a rich and buttery French pastry. What a nice princess. I'd be her servant. 

Although brioche sounds divine, I don't need a French pastry. Just give me some sour cream and cheese in the form of a delicious biscuit and dangle it in front of me while I work out. Yup, that's all the motivation I need. 

Ingredients

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon baking soda

1 cup Cheddar cheese cubes

1 cup sour cream

Ingredients

Preheat oven to 500°F for 15 minutes before baking.

Spray a cookie sheet with non-stick spray or line with parchment paper.

In a large bowl, whisk together flour, baking powder, salt, garlic powder and baking soda.

Place the cheese in a blender or food processor to coarsely grind or use a hand grater. Add grated cheese and sour cream to flour mixture and mix well.

Turn dough out onto a lightly floured board and knead gently for 1-2 minutes. Either roll the dough out to 3/4 thickness and cut with a biscuit cutter or use a spoon to plop two tablespoons of dough onto cookie sheet.

Bake for 10 minutes or until golden brown. 

Source: adapted from Cooks.com

Honey Soy Grilled Salmon

I think that it's a requirement for every bride to be - you are so excited in a store where you can pick what you want, it goes on a magical list, and people buy you the things that you want. When I was registering, I don't know what the heck I was thinking. I have so many appliances that some of them are still downstairs in the garage. I really should donate them...one of these years. I must have had some type of thinking that I would use all of these appliances on a daily basis - I failed to think about the fact that I would be cleaning all of the dishes that I used. 

One appliance that I can not do without is my Foreman grill. I love it. Even in winter when it's 40 degrees at best and there's snow on the ground, I can make food on the grill. Plus the fat drips. You know you get a good feeling when you see the fat drip - be honest. 

Ingredients

1/4 cup packed cilantro leaves

2 scallions

2 teaspoons vegetable oil

Kosher salt and freshly ground pepper

4 center cut skin-on wild salmon fillets, about 6 ounces each

2 teaspoons brown sugar

2 teaspoons low-sodium soy sauce

2 teaspoons honey

Lime wedges, optional garnish

Directions

Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil. Season with salt and pepper to taste.

Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.

Stir together the brown sugar, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. 

Source: FoodNetwork.com

Toastie with the mostie

I think I may have been Dutch in another life.The same way that Khloe Kardashian blames all of her wardrobe malfunctions on being a member of a nudest colony in another life. First it was the Dutch Baby, now I find out that they call grilled cheese "toasties" and dip theirs in a dipping sauce instead of dunking in tomato soup. Just like me! Are you a dipper or a dunker?

Ingredients

A pat of butter (about 1⁄2 teaspoon)

2 slice(s) bread

Your favorite kind of cheese

Optional extras: a few slices of pickle, a slice of tomato

Honey Dip

1 teaspoon(s) mayonnaise

1 teaspoon(s) mustard

1 teaspoon(s) honey

Directions

For the dip

Stir the ingredients together on your plate or in a bowl, and dip in. If you are sharing the dip, just rip your sandwich into pieces and only dip in once per piece.

For the sandwich

Melt the butter in the skillet on medium heat. Put in one slice of bread, arrange the cheese in an even layer over it, add any extras that you like, and top with the other piece of bread. Cook 2 to 4 minutes, until the cheese is slightly melted and the bottom is golden brown. Flip the sandwich and cook another 2 to 4 minutes, until the cheese is oozing out the sides and the bread is golden brown. Turn off the stove.

Remove the toastie from the skillet and cut it in half diagonally. Try it with a little Honey Dip with each bite.

Source: Delish

Chicken Bacon Alfredo Pizza

Pizza. Enough said and thank goodness. Being at work late yesterday, Steeler game last night, and back at work early today, the idea of a thought-filled post is just not a possibility right now. Maybe if I had about 3 cups of coffee, but unfortunately, I just rolled out of bed. I'm sorry - I have nothing except for this wonderful recipe. 


If you're looking for a wonderful pizza crust recipe, look no further than here. And if you've never worked with yeast and it makes you shake in your holiday themed socks, I promise you won't be disappointed. 

Ingredients

1 package (14 oz. size) Italian pizza crust

1/2 cup Alfredo sauce

1 package (6 oz. size) Cooked and diced chicken breast meat

1 package (2.1 oz. size) Pre-cooked bacon, halved, heated as directed on package

1 cup Shredded Mozzarella & Cheddar Pizza Cheese

1/4 cup Parmesan Garlic Herb Cheese

Directions

Spread pizza crust with Alfredo sauce to within 1 inch of edge of crust. Top with remaining ingredients. Place on cookie sheet.

Bake at 400 degrees for 8 to 10 minutes or until cheese is melted.

Source: CDKitchen

Simple Teriyaki Burgers

Simple things sometimes truly are the best. Folding a load of towels, knowing you have a super easy day at work, or diving into a freezer stash of pre-made fries to save yourself some time.

Burgers are one of those simple things that don’t take very long and really make a wonderfully quick meal for weeknights. This burger is a simple mixture of soy sauce, beef stock, garlic, and brown sugar. While cooking the burgers, I brushed them with some of the liquid, giving them a wonderful carmelization. My only suggestion would be to use low sodium soy sauce or it may be too salty. Enjoy and stay warm!

Ingredients

1 pound 80-percent lean ground beef

3/4 cup low-sodium teriyaki sauce

1/4 cup low-sodium beef broth

1 tablespoon packed brown sugar

1/4 teaspoon cayenne pepper

2 cloves garlic, minced

2 green onions, chopped

Directions

Put the ground beef in a bowl on the counter and allow the chill to come off, about 5 minutes.

               

Combine the teriyaki sauce, chicken broth and brown sugar in a saucepan over medium-high heat and reduce by half, stirring occasionally, about 10 minutes. Add the pinch of cayenne, remove from heat, and cool to room temperature.

               

Reserving half of the sauce, combine the other half with the meat, garlic and onions. Mix well but do not squeeze, mash or overmix. Adding too much liquid will cause the burgers to fall apart. Being gentle, shape into four even patties.

               

Either broil or cook, roughly 6 minutes on each side for medium, mopping with the remaining marinade. Let burgers rest for a few minutes before serving on toasted rolls with your favorite toppings!

Source: adapted from ChefDad

Gnocchi with Pizzaiola Sauce

I love gnocchi. It's among the rare Italian food that I will definitely eat. It joins the ranks with pizza and, well, pizza. When my mom and I went on a day tour of New York City and ate in Little Italy, I ordered gnocchi. Fancy Italian restaurant on vacation? Gnocchi, please. 


I slightly adapted this recipe to reflect the cheese that you and probably I have on hand all the time. Enjoy! 


Ingredients

1 28 oz. crushed tomatoes

3 tablespoons olive oil

2 garlic cloves, smashed

½ teaspoon sea salt

1/2 teaspoon dried oregano

½ cup grated mozzarella

Directions

Put the olive oil and garlic in a cold sauté pan big enough to hold the cooked pasta. Heat the pan over medium-high heat until the oil sizzles and the garlic just begins to take on some color.

Add the tomatoes and salt and mix with the olive oil and garlic. Simmer to evaporate some of the liquid and the sauce thickens, about 5 minutes. Stir in the oregano. Simmer for approximately 30 minutes.

Remove the garlic before using the sauce if you wish. Top the dressed pasta with the grated mozzarella.


Source: adapted from Gianni's North Beach

Parmesan Potato Halves

Time flies. I can't believe that the weekend is already here. If you're looking for a quick recipe that is done in a snap, this is the recipe for you. Within twenty minutes, I tracked down this recipe using my phone, prepped, and done. I even ate the potato skins - which I never do - and they were absolutely delicious. Happy weekend one and all. Any big plans?

Ingredients

4 medium-size baking potatoes

2 T. margarine

1/4 t. dried basil or oregano

4 T. grated parmesan cheese

paprika

Directions

Scrub potatoes and cut in half lengthwise. Place margarine in a pie plate and microwave on high 40 seconds or until melted. Dip cut-side of potatoes in margarine. Sprinkle with basil, cheese and paprika.

In a glass baking dish, arrange potatoes in a circle; microwave on high 10 to 12 minutes, rotating twice during cooking, or until center can be easily pierced with a fork.

Source: RazzleDazzleRecipes.com

Skillet Glazed Sweet Potatoes

DJ is crazy about sweet potatoes. I have never been a fan. At family gatherings for holidays, sweet potatoes are always be part of the menu - and previously, I'd always pass over them. 

Wanting to make something different, I decided to try this recipe for glazed sweet potatoes. I am now a glazed sweet potato convert. This recipe came together simply and easily - and I had all of the ingredients. This is a simple version of sweet potatoes to think about for the upcoming Thanksgiving holiday. Stay tuned next week for a deliciously, slightly more involved sweet potato recipe that is sure to impress and my very first giveaway.

Have a wonderful weekend! See you Monday!

Ingredients1/2 cup brown sugar
1/3 cup water
1 tablespoon butter
1/4 teaspoon salt
3 medium sweet potatoes, cooked (peeled and cubed in 400 degree oven for 20 minutes)

DirectionsIn a heavy skillet, combine brown sugar, water, butter, and salt. Simmer for 5 minutes. Add sliced sweet potatoes. Simmer for 10 minutes, turning frequently.

Source:  Diana Rattay, About.com

Drunken Alaskan Crab Legs

Whoa - hold the presses - move all of the blog posts back a day in the schedule. You HAVE to try these crab legs. I love Outback Steakhouse, but even with the specials that they run, it is still just a treat for special occasions. 

If I had my way, I'd have crab legs every night - but that's also if I had a maid, a chauffeur, and a butler. Unfortunately, I am not made of money and have none of those things. Thanks to a sale on crab legs at Aldi's and a delicious recipe from Emeril (BAM!), I was able to enjoy the most delicious crab legs I've had in quite some time. 

Ingredients

• 3 bottles premium ale
• 3 lemons, cut in 1/2
• 1 head garlic, split in 1/2
• 3 pounds Alaskan king crab legs, split
• Drawn butter, for serving

Directions

To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter.

Source: Emeril Lagasse, Foodnetwork.com