BBQ Ribs

Yesterday was the Super Bowl...the infamous yearly event that people look forward to at the end of every football season.  It's the time to get together with friends and family to root for your favorite team, to pig out like there's no tomorrow and to laugh your butts off at all of the crazy commercials!

I will say that I normally look forward to it; however I'm not much of a fan of Green Bay nor Pittsburgh so it was rather difficult to get into the festive mood.  I thought the commercials really lacked substance this year (with the exception of a few), but none really stood out to me as the best of the year.  The half-time show was a flop and Christina Aguilera's rendition of the National Anthem was rather a disgrace to our country and what it stands for.  And the game, itself, really wasn't that good...I was hoping for something a little more exciting!

With all that negativity though, some good definitely came out of it.....these ribs!!!  We love BBQ ribs and being in the South, BBQ anything is always on the menu!  You really can't go wrong and even though it's not Summer and you can't throw 'em on the grill and slather 'em up with BBQ sauce, you can still make a pretty mean meal out of it with just a little help from the trusty 'ol oven.  Actually, I prefer them this way as opposed to the grill because they become so tender and so succulent; the meat literally falls off the bone and melts in your mouth.  And the caramelization that the BBQ sauce goes under during the process.....TO.DIE.FOR!!!

BBQ Ribs

Ingredients
5 lbs. Baby Back Ribs
Salt
Pepper
BBQ Sauce (I prefer Sweet Baby Ray's)

Directions
Preheat oven to 275 degrees.

Prep the meat by bringing it to room temperature well before getting ready to cook it.  Once it's ready, flip it over to the back side where you'll find a layer of white membrane.  Gently insert the tip of a butter knife between the membrane and the meat to lift it up and pull it away (you definitely want to remove as much of it as you can...it tends to make the meat a little tough and stringy if you don't).  Discard the membrane when finished.

Season both sides of the ribs with salt and pepper and place in a roasting pan.  Covered with double thickness aluminum foil, bake for 4 hours.

Remove the ribs from the pan and place on a baking sheet.  Slather them with BBQ sauce (as much or as little as you want) and place them under the broiler for 5 minutes (be sure to leave the oven door slightly cracked so they don't burn)!

Yield: 4 Servings
Source: Adapted from Steamy Kitchen

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Tilapia with Lemon-Butter Sauce

I mentioned previously that one of our resolutions for this year was to focus on getting healthier.  They say that happiness can make you fat and it has!  I am extremely happy (happier than I've ever been) but I've also packed on a few extra pounds.  I have a little frame so it's very noticeable when I do gain a little weight.  I still fit into my clothes, but they're definitely getting tight and that is a sure sign that something needs to be done!

I didn't want to diet though.  I've tried zillions of diets over the years only to be left discouraged and giving up, ahem, after a couple of weeks.  I've heard time and time again that being healthy should be a lifestyle and not considered a "diet."  Let's face it, dieting doesn't work.  We needed to adopt a healthier approach to eating and staying fit.  And it needs to become a way of life, not a punishment that most "diets" feel like. 

I've always tried to take a somewhat healthy approach to my cooking....I don't use a lot of salt, I make a lot of my own seasonings, I try to avoid most processed foods, etc.  We always had fruit and veggies on-hand, but not enough to get the proper nutrition we needed.  So we decided that we're going to incorporate more healthy foods into our life...more fish, more poultry, more fruit, more veggies, more water, etc.  Since doing so, we've felt a noticeable difference in how we feel!

Yes, we do have the occasional bag of potato chips or homemade cookies, but we don't devour it's entire contents in 1 or 2 days!  We eat in moderation.  We still go out to dinner on the weekends and while sometimes we choose healthier options (as healthy as you can get going out), sometimes I just want a big, juicy cheeseburger!  Or a slice of pizza!  And that's okay, because I do it in moderation and I don't pig out until I'm miserable. 

I made this fish last night and it was unbelievably good!  The fish, alone, was really tasty but after adding the lemon-butter sauce, it was phenomenal!  And so simple to make!  It took, maybe, 15 minutes at the most to throw together.  The fish was light and flavorful and the sauce wasn't too heavy...just a nice balance of flavor.  The sauce would dually be good on chicken as well!  This little guy is definitely going to make it's way into our regular rotation of favorites!


Tilapia with Lemon-Butter Sauce

Ingredients
1 lb. Tilapia or any type of hearty, white fish
3 Tbsp. Unsalted Butter, divided
Salt to taste
Pepper to taste
1 Tsp. Flour
1 Garlic Clove, minced
1/4 cup Chicken Stock
2 Tsp. Lemon Juice
1 Med. Tomato, diced


Directions
Pat dry the fillets and season both sides with salt and pepper.

In a large pan, heat 2 Tbsp. butter over med-high heat.  Add in the fillets and sear 3-4 minutes on each side until cooked through.  Remove the fillets from the pan and set aside.

Meanwhile, in a small sauce pan, heat the remaining 1 Tbsp. butter over med-high heat.  Add in the garlic and cook until fragrant (about 1 minute).  Stir in the flour and cook for an additional minute.  Gradually add in the chicken stock, followed by the lemon juice, stirring constantly until a smooth consistency forms.  If the sauce thickens, add in more stock to get the consistency you prefer.

Spoon the sauce over the fillets and top with the diced tomatoes.  Serve immediately.

Yield: 4 Servings
Source: Adapted from Confections of a Foodie Bride

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Chorizo, Potato & Mushroom Tacos

I don't think I need to explain my obsession love for Mexican food.  It's pretty cut and dry and something that will probably always be an obsession love of mine.  Next to cheeseburgers and ice cream, it's at the top of my list of favorites!  I mean, usually when we go out for dinner, it's what is on my mind to get (we usually have to choose between Mexican and sushi).  And it doesn't stop there...I love making Mexican-inspired meals at home!

I came across this recipe on Pink Parsley not all that long ago and marked it as one to try.  Each week that I sat down to do my meal planning, this recipe seemed to pop up, but for one reason or another I'd brush it off and tell myself I'd make it another time.  Well ladies and gentlemen, that time has finally come.  And let me be the first to admit what a HUGE mistake it was to put off for so long!  This was, seriously, one of the easiest and tastiest meals I have thrown together in a long time.  I'd have to say it's climbed right up there as one of my top meals (probably right alongside the Creamy Shrimp & Grits)!

The spiciness of the chorizo with the crispy, soft potatoes and sauteed mushrooms make for an explosion of textures and flavors in your mouth.  We served them on real corn tortillas (the best) with a little cilantro, sour cream and salsa verde.  Paired alongside some Spanish Rice and Mexican Fried Corn, this recipe is surely going to find it's way in our regular meal rotation!  Please do me a favor and don't deprive yourself as long as I did from inhaling tasting these!

Chorizo, Potato & Mushroom Tacos

Ingredients
2 Tbsp. Olive Oil
1 Lg. Potato, cubed
1 - 15 oz. pkg. Chorizo, casings removed
1/2 Med. Onion, diced
6 oz. Button Mushrooms, chopped roughly
Salt to taste
Pepper to taste
1/2 cup Cilantro, chopped
Corn Tortillas, warmed
Sour Cream (optional)
Salsa Verde (optional)

Directions
In a large pan, heat olive oil over med-high heat.  Add in the potatoes and cook, stirring frequently, until crisp on the outside (about 7-8 minutes).  Transfer to another dish and set aside.

In the same pan, begin crumbling the chorizo over med-high heat.  Cook, stirring often to break up any large pieces, until heated through (about 5 minutes).  If needed, carefully drain the grease from the pan. 

Add in the onions and mushrooms to the chorizo; cook, stirring occasionally, until tender (about 3 minutes). 

Add in the potatoes to the chorizo mixture and season with salt and pepper to taste.  Cook until the potatoes are heated through.  Sprinkle with cilantro and serve with tortillas and optional sour cream and salsa verde.

Yield: 4 Servings
Source: Adapted from Pink Parsley, originally from Mexican Everyday

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Chicken Pasta with Lemon & Artichokes

I know that I've talked a million times before about my favorite cookbook, Grand Temptations.  You know, the one that was made by the Grand Rapids Junior League that I was a part of?  Yeah....that one.  I really wish that I could buy a bunch of copies and give them to y'all because it really is a fantastic book.  There is not one single item that I've made from it that wasn't good.  And believe me when I say that I've made a ton of recipes from it and every dish has been superb!  It's such a great book for entertaining as well because it really helps you to be a "show off" in the kitchen (but not in a mean, snotty, "I'm better than you" way).  They're impressive recipes and they come from renowned chefs and restaurants in West Michigan, so they better be good, right?!  I'm telling you, you need to go out and get this book.  Who knows?  Maybe someday (soon) I'll end up giving one away!

Okay, enough about the book and onto the recipe.  I needed to talk about the book a little bit as my segue into this dish because, well, it's a recipe found in the book!  This was actually my first time making it and I've been eyeing it for a while but just never got to the actual task of preparing it.  So in planning my menu for the week, I went through my list (yes, I have a list...a long list, actually, of dishes I'd like to make in the next couple of months) and saw it on there.  It actually reminds me of an adaptation of Chicken Piccata, which if you're ever looking for a good recipe, Ina Garten's version is definitely the best!

Anyway, this recipe is a little more heavy than Chicken Piccata but the lemon juice helps to lighten it up a touch and the breading on the chicken is rather light as well.  All around, it's a great dish to make for Fall and into the Winter and served with a nice salad and some Italian bread, it'd be a great meal to entertain with as well!

Chicken with Lemon & Artichokes

Ingredients
4 Boneless, Skinless Chicken Breasts
Flour
2 Eggs, lightly beaten
1/4 cup Milk
1/2 cup Bread Crumbs (I prefer Panko)
1/2 cup Parmesan Cheese, grated
Olive Oil
1 Sm. Onion, minced
1- 12oz. jar Artichoke Hearts, roughly chopped
1 Lemon, juiced
1/3 cup Chicken Stock
1/2 Tsp. Dried Basil
1/2 cup Butter
Salt to taste
Pepper to taste
1/2lb. Spaghetti, cooked

Directions
Preheat oven to 300 degrees.  Heat olive oil in a large skillet over med-high heat.

Set up a station to coat the chicken breasts with 3 shallow bowls.  In the first bowl, add the flour.  In the second bowl, combine the eggs and milk; whisk until blended.  In the third bowl, combine the bread crumbs and cheese; mix until combined. 

Pat the chicken breasts dry with paper towels and begin the breading process by dipping each breast in the flour, then into the egg mixture followed by the bread mixture (be sure to coat both sides). 

Carefully place each chicken breast into the hot skillet and saute' until golden brown on each side (about 1-2 minutes). 

Remove the browned chicken breasts to a baking dish and bake until the juices run clear (about 25 minutes).

In a large skillet, heat 1 tablespoon of olive oil over med-high heat.  Add in the onion and saute until tender.  Add in the artichokes, lemon juice and chicken stock; mix well and cook until the liquid is reduced by half, stirring occasionally.  Mix in the basil and butter to create a smooth sauce and season with salt and pepper.

Serve the chicken over the pasta and top with the lemon and artichoke sauce.


Yield: 4 Servings
Source: Adapted from Grand Temptations

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Pork Loin with Cranberry Sauce

Since we've moved, one of the things I've been really trying to stay on-task with is fixing a big dinner on Sundays.  Especially now that it's Fall, there's nothing more comforting to me than having a warm, home cooked meal on Sunday and sitting down to a game of football!  Comfort is defined by food in so many ways with things like soup, chili, pot roast, turkey dinner, and pork loin (to name a few).

Roasting a pork loin is actually one of the easiest things to do in the kitchen; however I know that it can be frightening and very intimidating for some.  But it really is a fool-proof dish and one that can help you to overcome any fears you may have about cooking pork if done the right way.  I'm telling you that by following this method of searing and roasting to temperature, you can be guaranteed to have a delicious, juicy and tender pork loin cooked all the way through!  It really is fool-proof!

This recipe actually comes from the Pioneer Woman and while I know there are mixed reviews of her recipes out there, I will say that so far, I have yet to be disappointed.  I love a good pork loin but I am obsessed with dressing it up with some sort of sauce!  The sweet and savory combination is one that tickles my taste buds and the cranberry sauce that accompanies this dish is by far, my favorite yet!  I cannot get enough of it!  Seriously, y'all, this sauce is a must...in that you.must.try.it!  It's sweet from the onions, but it has a slight hint of the tart cranberries and the warmth of the rosemary and chicken stock help to bring it back around.  It is purely delightful and the nice thing about it is that it would pair well with poultry (especially at Thanksgiving or Christmas)!

Pork Loin with Cranberry Sauce

Ingredients

2lb. Pork Loin, trimmed of fat

Salt to taste

Pepper to taste

Olive Oil

1 Sm. Onion, chopped

1 cup Chicken Broth

1 Tsp. Dried Rosemary

1/2 cup Cranberry Sauce

Directions

Preheat oven to 425 degrees.

Heat 2 Tbsp. of olive oil in a large pan over high heat.  Generously season all sides of the pork with salt and pepper and transfer to the hot pan, searing it for 1 minute on each side to form a nice brown crust.  Transfer the pork to a roasting dish or pan and roast in the oven until the inside temperature of the pork reaches 160 degrees (approximately 20 minutes).

Meanwhile, in a large pan, heat 1 Tbsp. of olive oil over med-high heat.  Add the onions and saute until they become tender and translucent (approximately 3-5 minutes).  Add in the chicken broth and rosemary; stir to combine.  Mix in the cranberry sauce and cook until heated through, stirring occasionally (about 5 minutes).  Remove from heat and let thicken. 

Remove the pork from the oven and set on a cutting board to rest for 5 minutes.  Slice the pork and serve with the cranberry sauce on top or alongside for garnishing.

Yield: 4 Servings

Source: Adapted from The Pioneer Woman

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Herbed Shrimp with Asparagus

I know I've been a little M.I.A. lately and there's good reason for it.  Promise.  I can't let the cat out of the bag yet but something BIG is going on in our life right now and there are BIG changes ahead for us in the very near future!  If you're friends with me on the nest, then you probably already know what I'm referring to.  For those of you who aren't and don't, it looks like you'll just have to wait a teensy bit longer.  Haha...sorry guys!

Anyhoo....this BIG thing has been taking up a lot of time for me lately and I honestly haven't had much time to spend in the kitchen and I really haven't even felt like cooking.  Shocking, I know!  It's been so hot here and unbearable at times and the thought of heating the kitchen up with the stove or oven or even worse: going outside to work over a hot grill is just the furthest thing from my list of priorities and wants.  Yes, we have A/C but even on the hottest days, it sometimes doesn't feel like it's on.  But you get a reality check as soon as you walk inside from being outside and then you know...it's on!

With it being Father's Day this past weekend and us actually being home, I thought it would be nice to make a nice dinner after church on Sunday.  I wasn't sure I'd feel up to it as some you may know, I lost my Dad unexpectedly in February so it's definitely been taking it's toll on me over the past couple of weeks in anticipation of this now dreaded holiday.  I still have my Step Dad, Bruce, who is a wonderful father in my life and has been since I was 2, but nothing and no one will ever replace my Dad.  One thing that's for sure, though, is our shared love for cooking (and eating) and I know he would've wanted me to carry on with my day like any other and cook a fabulous dinner.  So in honor of him, I did!  And let me tell how fabulous this was.  I cannot wait for lunch today because that means leftovers and I don't remember being this excited for leftovers in a long time...I'm practically squealing like a little pig!

So this recipe comes from, yet again, my favorite cookbook: Grand Temptations.  I've been eyeing it for a while now and everytime I have shrimp to use up, I think I'm going to make it and then I find something else wonderful to cook (ahem...these Creamy Shrimp & Grits and Creamy Shrimp & Pasta are definitely culprits)!  I almost did it again this weekend, but I stopped myself and said, "Self, you've been wanting to make this recipe for a long time, so stop with the nonsense and get on with it!"  And I am SO glad I did!  Despite the butter and creaminess of the shrimp, it's actually a very light and flavorful dish and the asparagus...I don't think I've cooked asparagus that perfect in, well, never!  I steamed it and then schocked it in ice water to retain a nice and tender crunch and that beautiful green color.  The combination of the light asparagus with the creamy shrimp was ahhh-mazing!  So, so good! 

Herbed Shrimp with Asparagus

Ingredients
1- Lg. bunch Asparagus
1/3 cup Olive Oil
1/4 Onion, chopped
2 cloves Garlic, minced
1lb. Large Shrimp, peeled and deveined
1/4 cup Flour
1/2 cup Chicken Stock
2 Tbsp. Fresh Parsley, chopped
2 Tbsp. Fresh Basil, chopped
Salt
Pepper
2 Tomatoes, chopped
1/4 cup Unsalted Butter
2 Tbsp. Butter, melted

Directions
Place the asparagus in a pot of boiling water and cook for 5 minutes.  Remove and place in a bowl of ice water - This process is called "shocking" and it actually helps to stop the cooking process and leaves vegetables nice and tender and gives them a nice, vibrant color.

Meanwhile, heat the olive oil in a large skillet over med-high heat.  Add in the onion and garlic; saute' until tender (about 2 minutes). 

In a medium bowl, dust the shrimp with flour until evenly coated.  Add the shrimp into the skillet and saute' until it turns pink (about 3 minutes).  Add in the stock, parsley, basil and salt and pepper to taste; mix well.  Simmer for 2 minutes, stirring occasionally.  Add in the tomatoes and 1/4 cup butter.  Cook just until the tomatoes begin to soften and the butter melts, stirring frequently.

Arrange the asparagus on plates and brush with the warm, melted butter.  Spoon the shrimp mixture over the asparagus and serve immediately.

Yield: 4 Servings
Source: Adapted from Grand Temptations

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Taco Mac 'n' Cheese

Seriously, who doesn't love a good bowl of mac 'n' cheese, especially the homemade kind?  Don't get me wrong, I've been known to treat myself to my fair share of Velveeta Shells and Cheese from time to time and even the stuff that comes in a blue box as well, but the homemade version is so good, so comforting and so easy to make!

The possibilities are endless when it comes to add-ins and mix-ins for mac 'n' cheese.  In college, I loved mixing it with a little tuna and frozen peas...kind of a semi-homemade version of tuna casserole (and on the cheap too)!  But one thing I've never done before is make a taco version.  And with my love for Mexican-inspired food, for the life of me, I can't think why!  Taco Mac has been all the buzz lately in the online foodie community; it's sort of a homage to Hamburger Helper.  Remember that stuff?!  I used to eat that a lot in college too and I'm not gonna lie....it's pretty darn tasty, but also pretty darn bad for you! 

So I had a few different versions of Taco Mac bookmarked to make, but in the shower the other day (yes, I think about food in the shower and everywhere else and at all times of the day), a few ingredients came to mind that would be perfect pairings with the mac 'n' cheese recipe to replicate the currently infamous Taco Mac.  While most everyone else used ground beef or turkey, I decided to spice it a bit and use chorizo!  Sauteed in some diced onions and poblano peppers, it flavored this dish in so many other ways than just using plain old taco seasoning.  I used a mixture of Mexican cheeses for the sauce and, of course, my homemade taco seasoning.  It was so creamy and so delicious, I am highly anticipating the leftovers for lunch today!

Taco Mac 'n' Cheese

Ingredients
1 lb. of Chorizo
1/2 Yellow Onion, diced
1 Sm. Poblano Pepper, diced
1 lb. Pasta (I used Rotini)
1 1/2 cups Milk
8 oz. Cream Cheese
3 Tbsp. Taco Seasoning
2 cups Mexican-blend Cheese, shredded (any kind of cheese would suffice, especially Monterey Jack)
2 Tbsp. Sour Cream

Directions
Cook pasta in large pot of salted, boiling water until al dente (about 10 minutes).  In a large skillet, begin browning the chorizo over med-high heat.  Drain the grease from the pan and mix in the onion and pepper; saute' until tender (about 5 minutes).  Drain the pasta and place back into the pot.

In a small saucepan, mix together the milk and cream cheese.  Cook over medium heat, stirring frequently, until the cheese is melted and the sauce begins to thicken (about 5 minutes).  Stir in the taco seasoning; mix well.

Pour the chorizo mixture into the pasta and top with the sauce; mix together.  Add in the cheese and stir until it's melted in.  Mix in the sour cream until incorporated into the pasta.  Serve immediately.

Yield: 4-6 Servings
Source: With a Cherry on Top

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Creamy Chicken Enchiladas

Happy Cinco de Mayo!!!  I don't know about you, but I love a good reason to celebrate any holiday (especially those that involve Mexican food)!  The last couple of years, I haven't gone out to celebrate and this year we're not either, but there's no reason we can't celebrate at home, right?!  Right.

Chris LOVES my Creamy Chicken Enchiladas!  LOVE might be exaggerating a bit, but he really, really likes them!   He's been hinting around the last month or so for me to make them again and I thought what better time than today in celebration of the 5th of May! 

Now there are a variety of ways to make enchiladas and typically they come with either a red sauce or a green tomatillo sauce.  I like both but I tend to prefer the red sauce with the creamy chicken and green chile filling I use; it's a nice combination of flavors, not too rich and not too spicy.  Actually, I tend to use more heat in my dishes but this one, while it uses jalapenos and chiles, is very mild.

I made my own red sauce but if you don't want to go to the trouble, it's just as easy to pick up a jar of enchilada sauce at the market.  As I've said before, I prefer to make my own sauces when I can - I find them to have better flavors, fresher ingredients and no preservatives.  Sometimes making things from scratch takes a little longer than usual but it's because you're making it with love!

Happy Cinco de Mayo y'all!

Creamy Chicken Enchiladas

Ingredients - Enchiladas
2 Lg. Boneless, Skinless Chicken Breasts, cooked and shredded
4 oz. Cream Cheese, softened
1 cup Sour Cream
8 oz. Green Chiles, diced
1/4 cup Cilantro, chopped
8 - 10-inch Tortillas
Mexican Blend Cheese, shredded

Ingredients - Sauce
2 Tbsp. Olive Oil
1 Sm. Onion
2 Jalapenos
3 cloves Garlic, minced
3 Tbsp. Chili Powder
2 Tsp. Ground Cumin
1 Tsp. Sugar
10 oz. Tomato Sauce
1 cup Water
1 Lg. Tomato, diced

Directions
Preheat oven to 350 degrees.  In a medium bowl, combine the chicken, green chiles, cream cheese and sour cream; mix well until blended.  Set aside.

Meanwhile, make the sauce by heating the olive oil in a medium skillet over med-high heat.  Add in the onions and peppers; saute until they become tender (about 5 minutes).  Add in the garlic and toss to combine.

Transfer the onion and pepper mixture into a medium saucepan.  Mix in the chili powder, cumin and sugar and heat for 30 seconds.  Stir in the tomato sauce, water and tomato.  Heat through until it begins to lightly boil; lower the heat and simmer until thickened (about 5 minutes).

Pour the sauce into a strainer set on top of a medium bowl, so just the sauce is strained from the mixture.  Use a wooden spoon to help push the sauce through; discard what's left of the mixture in the strainer.

To complete the enchiladas, pour a little of the sauce into a 9x13-inch baking dish.  Spoon the chicken mixture into a flour tortilla and roll it up carefully to secure the filling.  Place the filled tortilla in the baking dish seam-side down.  Repeat with the remaining chicken mixture and tortillas.  Pour the remaining sauce over the enchiladas and bake for 15 minutes.  Pull the enchiladas out and top with a generous amount of cheese.  Bake for an additional 3-5 minutes or until cheese is melted.

Top with cilantro and serve immediately.

Yield: 4-6 Servings
Source: Enchiladas from With a Cherry on Top, Sauce adapted from Pink Parsley, originally from America's Test Kitchen

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Creamy Shrimp & Grits

Let me preface this post by saying this: After I ate this dish, I'm pretty certain I had died and gone to heaven!  I know you probably think I'm being a little dramatic and normally I am, but this time, I promise I'm not.  Promise.  I'll be the first to admit that Southern cooking has won my heart over, for sure, but this recipe pretty much takes the cake as far as favorite meals go!

First off, if you've never had grits, you should definitely try them.  Although I caution you on where you have them because I've been to some places where they're not very good, especially if you're a grits virgin - they could scare you away!  Essentially, grits are ground corn and they come in 2 different kinds: white and yellow.  Like oats, you can get them stone ground (which is the best option), quick cooking or instant (which I don't recommend).  They resemble the taste and texture of polenta...slightly sweet, but thick and creamy.  And traditionally, they're served for breakfast but are eaten at any time of the day (especially in our house)!

Shrimp and grits is a very popular dish among the South (primarily on the East and Gulf coasts) and there are a variety of ways to prepare it; however this dish really hits the target in combining a base of creamy and cheesy grits with a slight hint of hot sauce topped with perfectly cooked shrimp in a gravy made of bacon, onions and peppers.  Honestly people, it doesn't get any better than this!  And if you're still a grits virgin, this is definitely a great recipe to break you in!

Creamy Shrimp & Grits

Ingredients
1 1/2 lbs. Shrimp, peeled and deveined
1 Lemon
Hot Sauce (I use Frank's) to taste
1 1/2 Tsp. Salt
1 1/2 cups Stone-Ground Grits (white)
6 slices Bacon, chopped
1 Sm. Onion, chopped
1 Sm. Green Pepper, chopped
2 cloves Garlic, minced
1/2 cup Scallions, sliced
2 Tbsp. Flour
1 cup Chicken Broth
2 cups Cheddar Cheese

Directions
In a medium bowl, combine the shrimp with the juice of the lemon and several generous splashes of hot pepper sauce; set aside.

To make the grits, bring 6 cups of water and 1 Tsp. of salt to a boil in a large saucepan.  Gradually whisk in the grits and reduce heat to low.  Let simmer for 30 minutes, stirring occasionally. 

Meanwhile, in a large skillet, cook the bacon over medium heat until browned.  Add in the onions and green peppers; continue cooking until onions become translucent and peppers are tender.  Stir in the garlic and scallions and let cook up for 1 minute.  Sprinkle the flour over the mixture and continue cooking for 5 minutes, stirring frequently.  Stir in the chicken broth and remaining salt and cook until thickened (about 5 minutes). 

While the gravy is thickening, add the butter to the grits and stir until melted.  Stir in the cheese and season with hot pepper sauce and salt to taste.

Once the gravy has thickened, add in the shrimp and cook until pink (about 3-5 minutes).

Spoon the grits into a large shallow bowl and top with shrimp mixture; serve immediately.

Note: If using Quick-Cook Grits, follow the directions on the package to prepare them.

Yield: 4 Servings
Source: Adapted from Ezra Pound Cake, originally adapted from "A Real American Breakfast"

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Boneless Wings

One of Chris' favorite things to eat are wings (especially from Buffalo Wild Wings...AKA: B-dubs)!  While I'm not a huge fan of major chain restaurants, I do love me some B-dubs!  Don't get me wrong, chain restaurants aren't horrible by any means, but I'd much rather eat at a place highlighting local cuisine (you know, those wonderful hole-in-the-wall places that you just can't beat the flavor of)!

When we first moved down here, it was nearing Chris' birthday and his requests were: going out for wings and a cheesecake for dessert!  Luckily for me, I was able to accommodate both!  Being new to the area, I scoured the Internet for the closest B-dubs with no luck.  Wings are pretty popular down here and there are several local chains with "amazing" wings that were recommended to us, so we decided to try them out over the course of the time we've been here.  BIG MISTAKE!  HUGE mistake!  Apparently we had been spoiled....

But as every story has a happy ending, so does ours....not too long ago, B-dubs finally opened a restaurant in the area and even better yet, they're getting ready to open one right around the corner from us!  Woohoo!  Of course, as you know though, eating out isn't the best and I know that B-dubs may have some tasty fare, but going there regularly is not going to help our girlish figures!  So we decided to copycat one of our favorites here at home.  And you know what?  They were pretty darn good! In fact, we kind of liked them better than B-dubs!  Shhh....don't tell them!

Boneless Wings

Ingredients
1 lb. Boneless, Skinless Chicken Breasts, cut into 2" pieces
1 cup Flour
3 Eggs, beaten
2 cups Panko Bread Crumbs
Peanut Oil for frying
Wing Sauce of your choice - we used Asian Zing from B-dubs

Directions
Heat oil in a large pan over med-high heat. Set up a dredging station with the flour, eggs and Panko crumbs, each in their own dish.

Begin dredging the chicken pieces first in the flour, then in the egg and then into the Panko crumbs to coat evenly.  Place coated chicken pieces on a plate and continue dredging remaining chicken.

Once oil is heated through, carefully place the coated chicken pieces in the pan.  Cook the chicken until the coating on the outside is golden brown and the juices from the chicken have run clear (about 2 minutes).  Place cooked chicken on a plate covered with paper towels and continue cooking the remaining chicken.  Note: Do not overcrowd the pan with the chicken or it will not cook evenly!

Place the cooked chicken in a resealable container or bag, along with the sauce of your choice.  Close the container or bag and gently shake to coat the chicken even with the sauce.  Remove and serve with blue cheese or ranch dressing and celery sticks.

Note: You can also use vegetable oil in place of the peanut; however we prefer the peanut oil because it's better for you and it gives a little more flavor to the meat.

Yield: 4 Servings
Source: With a Cherry on Top

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Meatball Pizza

I'm pretty sure that I've mentioned on numerous occasions here that Mexican is my favorite type of cuisine. That is definitely true, but I would have to say that Italian runs a close second. What can I say, I'm a sucker for some good 'ole starchy pasta or cheesy pizza! My hips love it too!

We eat pizza a lot here and it's funny because I've never blogged about it. Well, now that I think about it, most of the pizza we get is usually delivery (or DiGiorno...please don't get them confused because they are very different despite what the commercials say). Yes, we eat frozen pizzas! While I know in the foodie community, that is a big fat no-no, sometimes you just have those days where you don't feel like cooking and you don't want to pay the delivery guy. Enough said.

This recipe is one of my favorites and I've been making it for years! There's not much to it, which is wonderful, and it has always been a hit here at home and for parties (especially big game days...it goes over so well with the guys and pairs exceptionally well with a glass of vino or a nice cold brewski)!

I like all kinds of pizza and am usually not too picky when it comes to toppings. A lot of times it depends on my mood....sometimes a classic pepperoni will do the trick and other times I may be craving supreme or Hawaiian or margherita. But this one is meatball and it tastes like a giant meatball...SO, SO GOOD! There's really not much to it and it doesn't need any fancy schmancy toppings because the flavors of the meat and the dough married together is perfection!

Meatball Pizza

Ingredients
1 Pizza Dough (store-bought, homemade or from local bakery/pizza shop)
Olive Oil
2 Tbsp. Fresh Rosemary, chopped
1 1/2 Tsp. Salt
1 lb. Ground Beef
1 sm. Yellow Onion, diced
4 Tsp. Garlic, minced
Salt
Pepper
1-6 oz. can Tomato Paste
1/2 cup Parmesan Cheese, grated
1 Tsp. Dried Oregano
3 Tbsp. Fresh Parsley, chopped
10-12 slices Mozzarella or Provolone Cheese

Directions
Preheat oven to 425 degrees. Lightly spray baking pan with cooking spray and spread out the dough to the edges of the pan. Using a fork, poke holes on top of the dough and lightly drizzle olive oil over the top. Sprinkle the rosemary and salt evenly over the dough and bake for 10-12 minutes (less for softer dough and more for crispy dough).

Meanwhile, in a large skillet, brown the beef over med-high heat; drain any excess fat from the pan. Add in onion and cook until they become translucent and tender. Stir in the garlic and season with salt and pepper to taste. Mix in the tomato paste until combined with meat mixture. Add in the Parmesan cheese, oregano and parsley; mix well to incorporate.

Carefully spread the meat mixture over cooked pizza crust and layer the cheese slices over top. Bake for 10 minutes or until cheese begins to bubble.

Yield: 4 Servings
Source: Adapted from 30 Minute Meals by Rachael Ray

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Teriyaki Chicken Skewers

With Easter being this past weekend, I couldn't decide whether I should cook something or if we should go out for brunch.  Being just the two of us, I really didn't see the sense in cooking a huge Easter dinner (we did that for Thanksgiving and it was a lot of work for just two people)!  The weather was absolutely gorgeous (I am seriously getting used to living in the South) and instead of the traditional Easter fare of ham, we decided to grill out!  So I put together a wonderful little menu including these babies, Spring Asparagus, Cilantro Potato Salad and Southern Deviled Eggs (by Chris' request)!

I can't even begin to tell you how good these were!  The entire meal was an absolute success and while I'll only toot my own horn on a rare occasion, I am definitely going to toot on this one - Toot, Toot!  I also gave myself a healthy pat on the back!  Everything was so good and the words, "This dinner is the bee's knees" came right out of Chris' mouth!  I've never gotten that kind of compliment before, so I knew this was serious stuff! I even made mention that this is now my favorite meal. Ever.

Back to the skewers (I'll be posting about the other items at a later time)....They're a little time consuming to put together, but what kabob isn't?!  I mean, the rigorous task of cutting the meat and veggies, skewering them so there's enough of everything on each one and then seasoning and/or marinating them before grilling... This one also had the added difficulty of wrapping bacon around each piece of chicken, which was definitely an issue in and of itself!

People, if you're going to make this dish, don't make the same mistake I did and buy cheap bacon.  Normally it's fine when you're cooking it but the stuff kept falling apart and not staying on, which added on to my time!

But in the end, it was all worth the blood, sweat and tears....they came out perfectly!  The meat was tender and the pineapple was caramelized just right.  They had the perfect combination of sweet teriyaki glaze coupled with the smoky flavor from the grill!  They were absolutely delightful!

Teriyaki Chicken Skewers

Ingredients - Skewers
1 lb. Chicken Breasts, cut into 1" chunks
1 lb. Bacon, cut into 3" pieces
1 lg. Pineapple, cut into 1" chunks

Ingredients - Teriyaki Sauce
1 Tbsp. Cornstarch
1 Tbsp. Cold Water
1/2 cup Sugar
1/2 cup Reduced Sodium Soy Sauce
1/4 cup Apple Cider Vinegar
1 Tsp. Garlic, minced
1/2 Tsp. Ground Ginger
1/4 Tsp. Pepper

Directions
To make skewers, take one piece of chicken, wrap it in one piece of bacon and slide the skewer through the seam of the bacon holding both pieces of meat on. Follow with two chunks of pineapple. Repeat until there are three pieces of bacon-wrapped chicken and six pieces of pineapple chunks on the skewer. Repeat process with remaining skewers and place in a deep baking dish.

Meanwhile, in a small saucepan, combine the cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper over medium-high heat; mix well. Bring to a boil and remove from the heat. Carefully spoon the teriyaki mixture over the skewers in the baking dish until they're well covered with the sauce.

Cover and refrigerate at least an hour before grilling.

Preheat grill. Grill the skewers over low-medium heat for 10-15 minutes (or until juices run clear from chicken).

Note: If using bamboo skewers, be sure to soak them in water for at least 1 hour before placing on the grill.

Yield: 4-6 Servings
Source: Adapted from Our Best Bites

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Salsa Chicken

A lot of you are always looking for and asking about good crock pot recipes and unfortunately, I don't have a lot here in my blog. Granted, I've only been at this for a short time but there may only be a couple (or one) that I know of! I'm working on that, so please bear with me!

I actually don't even use my crock pot that often and I have no valid reason as to why not! They're so convenient and easy to use and it takes a lot of the work of slaving over a stove, oven or grill out of the process!

Salsa Chicken is probably one of the easiest and best recipes you can make with a crock pot! I don't know what it is, but I have this "thing" with shredded meat - chicken, beef or pork - I love it! Kind of weird, huh? I know. What can I say? Nothing...I've got nothing.

This is a great go-to and no-fail recipe and it can be used in a variety of ways. I prefer it shredded and served over rice (as pictured) but you could also use it for tacos, quesadillas, enchiladas, taco salad, tostadas, burritos, taquitos.....shall I go on? I can if you like! You can also just take the chicken breasts out whole after they've cooked all day in the sauce and eat them that way; however if you do, I would warn you to not cook it as long because I find that it tends to fall apart on it's own, assisting with the shredding process. It's so super tender and literally just falls apart when you touch it!

Salsa Chicken

Ingredients
5 Lg. Chicken Breasts
1- 10 3/4oz. can Cheddar Cheese Soup
1- 24oz. jar Salsa
Taco Seasoning

Directions
Place the chicken in a large crock pot. Top with cheese soup, salsa and taco seasoning. Stir to combine.

Turn on low and cook for 8 hours. When done, begin shredding the chicken right in the pot until there are no large chunks left. Serve immediately.

Note: I use my own blend of Taco Seasoning; however, you can use whatever blend you like or buy a packet of seasoning from the store. Also, if you prefer to eat the chicken breasts whole as opposed to shredding, do not cook it as long (depending on the settings of your crock pot, I would suggest cooking them for 4-6 hours instead).

Yield: 4-6 Servings
Source: Adapted from Lemons & Love

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Pasta Cordon Bleu

A while ago, Chris decided to take it upon himself to go out and buy some groceries! Now, I really don't have a problem with this except I normally plan out my menu for the week on Sundays. Included in that process is making out my grocery list with everything we need from meats to produce to canned goods to baking supplies. The problem is, however, when he goes, he tends to pick up random and unnecessary items like, for instance, a 3 pound Black Forest Ham! Now I don't completely blame him. Why? Because he's a man and they really don't know any better! But the problem remained that I didn't have ham on my weekly menu and it was a good sized ham. What do I do with that?! I'll tell you what I did. I froze the sucker until I could figure out what I wanted to use it for.

So every stinking time I opened up the freezer, I saw that ham staring me straight in the face. What do I do with ham other than bake it?! Easter is coming up and traditionally in my family, we have baked ham. So that was out. Plus, it's just kind of boring to me. I thought about Cuban Sandwiches (which I'm still thinking of since I have so much of it left over). I thought about Scalloped Potatoes & Ham but that just seemed blah to me. Then Chicken Cordon Bleu came to mind! I had the chicken and I had the ham, so all I needed were the other ingredients. BUT I really didn't want to fuss with pounding out chicken and rolling them with ham and cheese and then breading them and....well, you know the rest.

But I love the flavors of the dish, so I decided to put my own spin on it and make it with pasta because, well, pasta goes with everything. Doesn't it?! And it was much less of a hassle to make then the latter idea. So my wheels began to turn of how I was going to compose this dish. It started with a fun bow tie pasta (which I highly recommend for fun), chunks of ham and chicken and a creamy Swiss cheese sauce in between. To top it off, a nice crunchy Panko breading to give the effect of the breaded chicken. Now, I will tell you that I thought about actually breading the chicken and then mixing it in, but I didn't. The reason: I know that the chicken would get soggy sitting in that cheese sauce (especially for leftovers) and that just ruins the whole thing for me! Really this dish turned out to be very flavorful, very creamy and very much like Chicken Cordon Bleu!

Pasta Cordon Bleu

Ingredients
1 lb. Pasta (bow tie, cavatappi, orechiette, etc.)
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed
1 1/2 cups Milk
8 oz. Cream Cheese
2 Tbsp. Dried Minced Onion
2 cups Swiss Cheese, shredded
Salt
Pepper
1 cup Panko Crumbs
1/2 cup Butter, melted

Directions
Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 10 minutes). Drain and return to the pot. Add in the chicken and ham and toss to combine.

Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.

Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (about 3 minutes).

Note: I parboiled my chicken for about 20 minutes to cook it and I used Black Forest Ham in this recipe; however any type of cooked ham would do.

Yield: 4-6 Servings
Source: With a Cherry on Top

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Hoisin Glazed Shrimp with Crispy Noodles

I'm a sucker for some good Chinese food, which is why I like to make it a lot here at home! Granted, it's not nearly as good (or bad for you) as you what you would get in the restaurant, but I'm not Chinese and I don't have all of the fancy cooking tools and ingredients they use, which is probably why mine is a little more figure-friendly! Let me just say that I will never try to compete with the regular Chinese fare....it's just too good! But making fake-out take-out from home is definitely a nice substitution in many ways (especially for your budget and health)!

I pulled this recipe from Every Day with Rachael Ray. Now I know that a lot of people don't care for her and while I used to profess my undying cooking love for her once before, that love has fizzled out a bit. I don't watch her show anymore and I've never really had any luck with her cookbooks. That being said, however, I do enjoy picking up her magazine every month.

Enough of that....back to the recipe! So, I don't think that Rachael actually came up with this recipe. I think that it came from someone else as it seems a lot of the recipes in there do. But, I found it tucked in with an article about trying to re-create flavors you taste in restaurants (hence the idea of fake-out take-out)! That is one thing I love doing and what a lot of people commend me on...going to a restaurant and figuring out the flavors in a particular dish, sauce, dressing, etc. and then going home to try it out and keep trying it out until I've finally mastered that same flavor (or close enough to it).

This dish was good. But, it's definitely not at the top of my list as one of my favorites! This Mongolian Beef, however, was. But it really was good. There was a lot of sweetness going on with the pineapple and hoisin and the shrimp was a nice combination to throw in, but I think it needed more garlic. I always think something could use more garlic! You can never have enough garlic! I did, however, have some problems with the noodles. Basically, they're Ramen noodles cooked and fried. Now this recipe says to cook the brick of noodles whole and apparently it's supposed to stay in it's form, but not for me it didn't! It completely fell apart. But, I made do and fried them anyway and they eventually adhered together and worked out the same way. Problem resolved. My next problem was the texture! They were crispy and crunchy on the outside and soft and noodl-y on the inside, which was kind of weird when I first tried it. But the more I ate, the more I found I liked it and I ate it all! In fact, I'm planning to have leftovers today! So I guess it wasn't really a problem after all, but I bet it'd be really good over rice as well. This may be a recipe you like and it may not. I can tell you that I will probably make it again, I'm sure, and maybe with a few tweaks I'll like it even better, but it's certainly not worth 5 stars!

Hoisin Glazed Shrimp with Crispy Noodles

Ingredients
1 - 10oz. pkg. Ramen Noodles
1/2 cup Hoisin Sauce
1 - 20oz. can Pineapple Chunks
1/2 cup Pineapple Juice (reserved from chunks)
Vegetable Oil
1 Tsp. Red Pepper Flakes
1 - 10oz. bag Frozen Green Beans, thawed
1 lb. Shrimp, peeled and deveined
4 cloves Garlic, minced

Directions
Bring a pot of salted water to a boil over high heat. Drop in the brick of noodles and cook according to package directions. Drain and let sit to dry off a bit.

In a medium bowl, stir together the hoisin, pineapple juice, 2 tablespoons of oil and red pepper flakes; set aside.  - Note: the amount of red pepper flakes in this recipe adds quite a bit of heat, so you may want to reduce the amount you use or omit altogether if you don't like it.

In a small skillet, heat 1 tablespoon of oil over med-high heat. Slide the noodles into the pan and begin to fry until golden brown (approximately 5 minutes per side). Also use a spatula sprayed with non-stick cooking spray to help press noodles down into pan and also for flipping.

Meanwhile, in another large skilled, heat 2 tablespoons of oil over med-high heat. Add the pineapple chunks and green beans, sauteing until slightly browned (approximately 5 minutes). Transfer to a plate and let sit.

Add in shrimp and garlic to the same pan and cook until shrimp become pink (stir frequently to prevent the burning of garlic). Stir in the hoisin mixture and add pineapple and green beans back in; tossing to coat. Reduce heat to low and cook until heated through (about 2-3 minutes).

Cut off a large chunk of the crispy noodles and place on a plate. Spoon shrimp mixture and sauce over the noodles and serve immediately.

Yield: 4 Servings
Source: Adapted from Every Day with Rachael Ray

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Honey Mustard Chops with Fresh Apple Slaw

I don't know why, but I feel like I always have the darndest time coming up with creative ways to prepare pork, specifically, pork chops. Now there is always the traditional so-called "Betty Crocker" method of breading them and serving them with applesauce, because after all, who doesn't like pork chops and applesauce?! But breading them is just messy and fattening and it doesn't really appeal to me anymore.

One thing I love with pork is mustard - not the yellow kind you'd put on your hot dog but a Dijon mustard or spicy mustard or even a grainy mustard of some sort. And what doesn't pair well with mustard other than honey?! You're probably thinking by now, then why don't you use honey mustard?! I'll tell you why. It's not the same. Pure and simple - it's definitely not the same. I like honey mustard, but I like making my own version, again, because I can control the ingredients and alter the flavors to my liking. It's really a brilliant idea to take advantage of when you're cooking! You should try it!

Recently, a fellow foodie/blogger, things alauna makes, came up with a dish that grabbed my attention - so much that I put it on the menu for this week! It was a pork chop dish utilizing my favorite pork ingredients: mustard, honey and apples. I tweaked it a little bit to my liking, but I've gotta tell you that this adaptation has got to be the best version of pork chops I have ever had! The flavors were perfect and for the first time in my life, I can honestly say that I cooked a pork chop to perfection! I'm not trying to brag or anything, but pork is hard for me to cook. It always makes me nervous that it's not done and then I end up over-cooking it, making it tough and chewy. Not this time. This time, it was juicy and tender and it wore the flavors of honey and mustard so well. Sitting on top of a bed of apple slaw, each bite was perfection! You got the juiciness of the steak with the flavors of the honey mustard sauce, the crunch of the slaw and the tanginess of the dressing all rolled into one. Every bite left my mouth yearning for the next...it was unbelievable! Thanks Alauna for this wonderful version of pork!

Honey Mustard Chops with Fresh Apple Slaw

Ingredients
1 Lg. Granny Smith Apple, sliced into matchstick size
1 Sm. Red Cabbage head, shredded
7 Scallions, cut into 1" pieces
2 Tbsp. Lemon Juice
4 Tbsp. Olive Oil
2 Tbsp. Cider Vinegar
4 Boneless Pork Loin Chops
Salt
Pepper
1 cup Chicken Stock
1 1/2 Tbsp. Dijon Mustard
2 Tbsp. Honey

Directions
In a medium bowl, add the cabbage, apple and scallions. Mix in lemon juice and toss to coat. Add in 2 Tbsp. olive oil and vinegar; toss to combine. Refrigerate until ready to serve.

In a large non-stick skillet, heat remaining olive oil over med-high heat. Season both sides of the pork chops with salt and pepper to taste; carefully add to skillet. Cook for approximately 8 minutes on each side and remove pork chops from pan, allowing to rest.

Pour chicken stock into the pan and using a whisk, begin to scrape bits of pork left on the pan, mixing into the stock until well combined. Bring to a boil and then reduce heat to low. Add in mustard and honey; stir to combine. Cook on low until heated through (about 3-5 minutes). Add pork back into the pan and let re-heat in the sauce (about 3 minutes).

Serve immediately over apple slaw.

Yield: 4 Servings
Source: Adapted from things alauna makes

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Chicken Ravioli with Peas, Shallots & Warm Butter Sauce

Who doesn't love pasta?! I honestly cannot think of one single person I know that doesn't enjoy a good, hearty pasta dish. Can you? I mean, really, I can't. I can tell you people who don't like all sorts of things that are loved by many (and I think they're crazy) but I don't know of anyone who will turn down pasta every now and then!

There is something so warm, inviting and reminiscent about eating it. It's comfort food (especially mac 'n' cheese)! But most pasta is certainly not inviting to our bellies (the shape of it, that is) and in my case, the hips. But I will be the first to tell you that I will never officially "diet" because that would mean cutting out pasta and that just aint gonna happen. Period.

So when I came across a "lighter" version of a pasta dish on Noble Pig's blog, I was immediately drawn to it and knew I needed to make something similar. She made a ravioli dish with peas and shallots in a warm buttery sauce. It sounded good, it looked good and I was 99% sure it would be good. I was right. It was amazingly good. Even though it sat in a butter sauce on my plate, it wasn't drenched and there wasn't a ton of it, so it really was a rather lighter dish (unlike the heavier cream and marinara sauces you normally get).

The flavors exploded with my first bite and the warm butter with the sweetness of peas and shallots married with hints of lemon was like sunshine in my mouth! The only modification I made to this dish was making homemade ravioli using up leftover chicken from this meal. In my opinion, there is nothing better than homemade pasta (especially in chicken noodle soup) and the combination of the ricotta cheese, grilled chicken and basil paired so well with the sauce. It was a perfect ending to my day!

Ravioli with Peas, Shallots & Warm Butter Sauce

Ingredients - Ravioli
2 1/2 cups Flour
1 cup Hot Water
3/4 cup Ricotta Cheese
1 Egg
1/2 cup Chicken, chopped
1/4 cup Parmesan Cheese, grated
2 Tbsp. Fresh Basil, finely chopped
1/2 cup reserved Pasta Water
1/2 Tsp. Salt
1/4 Tsp. Pepper

Ingredients - Sauce
2 Tbsp. Butter
2 Shallots, sliced
1 - 10oz. bag Frozen Peas
1 Tsp. Lemon Zest
1/4 cup Parmesan Cheese, grated
Salt
Pepper

Directions - Ravioli
In a large bowl, combine the flour and water. Using a wooden spoon, stir to combine into a large ball. Cover the bowl with plastic wrap and let sit for 10 minutes.

In a medium bowl, combine the ricotta, egg, chicken, Parmesan, basil, salt and pepper. Mix together well.
- Rotisserie chicken or other forms of meat can be substituted as well as no meat at all.

To form the ravioli, cut the dough into 4 evenly sized pieces. Note: the dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Roll each piece into approximately a 4"x19" rectangle. Place 9 rounded teaspoons of filling about 1" apart down the center of the dough. Fold the dough over the filling, pressing down around the edges of each section of filling. Cut the ravioli into small squares and seal the edges by pressing around the filling with your fingertips. Place the finished ravioli on a baking sheet and continue forming ravioli with the remaining dough.

Bring a large pot of water to a boil over high heat. Add half of the ravioli and cook until they begin to float (approximately 4 minutes). Drain into a bowl and cook the remaining ravioli.

Directions - Sauce
In a large pan, melt the butter over med-high heat. Add shallots and cook until they become tender and slightly translucent (approximately 3 minutes). Stir in the peas, lemon zest, Parmesan, water, basil salt and pepper to taste. Cook until peas are heated through (approximately 2-3 minutes).

Serve immediately over ravioli. - Store bought ravioli may be substituted for homemade.

Yield: 4 Servings
Source: Recipe adapted from Giada at Home & Noble Pig

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Mongolian Beef

Chinese is definitely my most favorite style of take-out, which is probably what you'll see the most of in my Fake-Out Take-Out meals! One thing you may not know about me is that I am super indecisive when it comes to food. I can make decisions all day long about a lot of things, but if food is involved, be prepared to wait a while. A loooong while. I haven't quite put my finger on why, but I think it has something to do with the fact that I love food so much! I'm serious. I think it's because I want to try everything on the menu and being stuck with having to pick just one item to order makes me indecisive. You see, I am that girl who will order something and then decide that I want what someone else is having! I'm also that girl who will "try" things off of everyone else's plates (only of those who I'm close with, of course) just so I can get a taste of everything else that I didn't order!

So, it would come as no surprise that I am quite indecisive when ordering Chinese take-out as well! Trying to decide between General Tso's Chicken, Combination Lo-Mein, Mongolian Beef or Moo Shu Pork drives me (and not to mention everyone else) crazy! But, this past Friday, I was able to set aside my differences with food indecisiveness and I made one of my all-time favorites: Mongolian Beef! It was sweet and spicy and tender and it was darn good!!!

Mongolian Beef

Ingredients
1 lb. Stir-Fry Beef or Flank Steak
1/2 cup Corn Starch
5 Tsp. Vegetable Oil, divided
1/2 Tsp. Ginger, grated
1 Tbsp. Garlic, minced
1/2 cup Water
1/2 cup Soy Sauce
1/2 cup Brown Sugar
3/4 Tsp. Red Pepper Flakes
6 Green Onions, sliced thinly
2 Tbsp. Sesame Seeds

Directions
Pat meat dry with a paper towel and add to a medium bowl.  Add corn starch to meat and toss to coat (ensure that each piece is coated to cook properly).

In a large wok or skillet, heat 1 1/2 Tsp. of oil over med-high heat.  Add the garlic and ginger, stirring until fragrant.  Add in the soy sauce, water, brown sugar and red pepper flakes.  Cook until combined (approximately 2 minutes).  Transfer sauce to a bowl.  - The red pepper flakes add quite a bit of heat to this dish, so use sparingly or omit if you do not prefer spicy food.

Heat the remaining oil in the same pan over high and add the beef.  Cook until browned on all sides.  Pour the sauce back into the pan and cook until it thickens to your desired consistency (approximately 3-5 minutes).  Add in 5 of the green onions, stir, and remove from heat.  Serve over rice and top with remaining green onions and sesame seeds.

Yields: 4 Servings
Source: Adapted from Pink Bites

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Creamy Shrimp & Pasta

One of my dreaded weekly chores includes planning our dinner menu for the week and making up a grocery list.  I dislike it.  A lot.  Almost as much as I dislike doing laundry.  But, it's a necessity in order for us to stay on budget and it helps with my sanity of not having to figure out what I'm going to make for dinner each night (instead, I'm just crazy for about 4 hours every Sunday figuring our menu for the week)! 

I found this week to be incredibly difficult, especially now that we're approaching a new year.  As with most normal Americans, we're faced with the challenge of resolutions and that infamous one of losing weight with the attachments of eating healthier meals and exercising.  With that in mind, I was trying to also plan our menu by utilizing and using up some of the items we already have (another budget saver).  I knew that I wanted to make a shrimp entree of some sort because we had quite a bit of it in our freezer and shrimp is health, right?  Right.  But, for some reason when I think of shrimp, I think of pasta.  I don't know why but I just love shrimp paired with pasta and trying to come up with a semi-healthy meal including pasta can be a challenge in itself because pasta is just SO much better when it's loaded up with cream and cheese!

I came across a recipe that I believe actually came from Kraft, which inspired me to make this meal.  While I'll admit, it does have cheese in it, we paired it with a nice green salad to balance it out and I guess for psychological purposes, make me feel better about it!  We have been eating very well during the day and one meal with a little cheese can't hurt, right?!  This dish was so yummy.  In fact, I was trying to take pictures of it to post on here and I couldn't help myself from going back and forth to the stove and grabbing a forkful of it.  It was that good.  Honest.

Creamy Shrimp & Pasta

Ingredients
1 lb. Shrimp, shelled and deveined
2 Tbsp. Kraft Parmesan Basil Vinaigrette with Olive Oil
1/4 cup Pasta, uncooked
1 cup Grape Tomatoes, quartered
2 Tbsp Light Cream Cheese
1 Tsp. Basil
2 Tbsp. Parmesan Cheese, crumbled

Directions
In a small bowl, pour the dressing over the shrimp and let marinate, covered, in the fridge for 15-20 minutes.  Meanwhile, cook pasta as directed on package.

Heat a large skillet on med-high heat; add the shrimp mixture and cook 3-5 minutes or until pink.  Remove the shrimp from the skillet with a slotted spoon and set aside.  Add the tomatoes, cream cheese and basil to the marinade in the skillet and cook, stirring frequently, 3 minutes or until blended well.  Add shrimp and cook until heated through, stirring occasionally.

Drain pasta and add to the skillet with the shrimp and cream mixture.  Toss gently to coat and sprinkle cheese on top.  Serve immediately. 

Source: Adapted from Kraft

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Pork Loin with Peach Marmalade Sauce, Collard Greens, Black Eyed Peas & Mexican Cornbread

Happy New Year!!!  2009 seemed to go by rather quickly for us and certainly had its ups and downs.  But it's a new year and we're anxiously anticipating what is to come in our lives within the next 12 months!
As many of you know, I'm a "Yankee" girl from West Michigan and recently moved to the South for Chris to pursue a great opportunity with a new company.  What you may not know is that Chris is a true southern boy - born and raised in sweet-home Alabama!  Living in the South has definitely provided me with new experiences (mostly good)!  With that, though, comes Southern cooking and Southern traditions.  Today is New Year's Day and it's certainly a day filled with traditions and superstitions; I feel it's necessary to abide by them 1). Because I'm with a Southern boy and it's "a must" and 2). I'm very superstitious!  Let me indulge you....Never wash clothes on New Year's Day because if you do, you'll wash someone out of your life...If your house isn't clean at the beginning of the year, it won't be clean all year long...Whatever you're doing on the first day of the year, you'll be doing all year long! 

The most popular of them all....One must eat collard greens and black eyed peas if they want a year full of wealth.  Collard greens represent the money you'll have and the black eyed peas represent the pennies or coins.  Today, our house is filled with the aroma of smoked pork, onions and garlic...yum!  I am learning how to make these items and also taste them for the first time with the hopes that I will be pleased with their Southern flavors and the wherewithall to make them in the future!  Our menu consisted of a Roasted Pork Loin with a Peach Marmalade Sauce, Collard Greens with garlic and spice, Black Eyed Peas, and Mexican Cornbread. 

After sitting down to a nice, warm meal, I found myself going for seconds on the Collard Greens and Black Eyed Peas - they were delicious and to my delight, tasted much different than I had imagined!

Peach Marmalade Sauce

Ingredients
1 cup Peach Preserves or Marmalade
2 Tbsp. Dijon Mustard
1 Tsp. Cumin
1/4 Tsp. Chili Powder

Directions
Combine all ingredients in a small saucepan over med-high heat, stirring frequently.  Cook until heated through (approximately 3-4 minutes).  Adjust ingredients and their amounts according to taste.  Serve immediately over meat or poultry.

Source: With a Cherry on Top

Black Eyed Peas

Ingredients
1 lb. Black Eyed Peas
1/2 lb. Smoked Ham, diced
1 Lg. Onion, diced
1 Tbsp. Garlic Powder
1 Tbsp. Zatarain's Crab Boil Seasoning
1 16 oz. can Diced Tomatoes
3 cups Water
Salt
Pepper

Directions
Carefully sort through black eyed peas, tossing out the bad ones. 

In a large pot, combine all ingredients and cook for 1 1/2 hours on low heat.  Turn the heat down and simmer for 30 minutes more.  Remove from heat for 30 minutes to thicken and then simmer for an additional 45 minutes.  Add salt and pepper to taste.  Serve immediately.

Source: With a Cherry on Top

Collard Greens

Ingredients
1 Lg. bunch of Collard Greens, rinsed and stems removed
1 1/2 lb. Ham Hock
5 qt. Water
2 Tbsp. Garlic Powder
2 1/2 Tbsp. Zatarain's Crab Boil Seasoning
2 Tbsp. Sugar
Pepper

Directions
In a 8 qt. pan, combine all ingredients except the collard greens and bring to a boil over high heat.  Boil for 20 minutes, then reduce heat to medium and cook for 2 hours, stirring occasionally.  Add collard greens and simmer for 75 minutes, stirring occasionally.  Season with pepper to taste.  Serve immediately.  - Note: we like our food spicy, so if you don't, it is recommended that you cut back on (or omit) the crab boil seasoning.

Source: With a Cherry on Top

Mexican Cornbread

Ingredients
1 pkg. Mexican Cornbread mix
1 Egg
3/4 cup Milk
4 Tbsp. Jalapenos, sliced
1 lb. Cheddar Cheese, shredded

Directions
Preheat oven to 350 degrees.  In a medium bowl, combine cornbread mix, egg, milk, jalapenos and 1/2 lb. cheese.  Mix together and pour into 9x9 greased dish.  Sprinkle remaining cheese over top of mixture and bake for 20 minutes or until cheese browns.  Serve immediately.  - Note: we like our food spicy; if you do not, it is recommended that you decrease the amount of jalapenos used or omit them altogether.
Source: With a Cherry on Top

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