Spaghettini with Checca Sauce

8 ounces spaghettini or angel hair pasta

5 scallions (white and pale green parts only), coarsely chopped

3 garlic cloves, crushed

1 (12 oz container) cherry tomatoes, halved

1 (1 oz) piece parmesan, coarsely chopped

8-10 fresh basil leaves

Salt and freshly ground black pepper

3 Tbs. olive oil

4 ounces fresh mozzarella cheese, cut into 1/2- inch cubes

1.  Cook the pasta in a large pot of boiling salted water.  

2.  Meanwhile, combine the next 7 ingredients in a food processor.  Pulse just until the tomatoes are coarsely chopped.  (do not puree)

3.  Drain the pasta, reserving some of the pasta water.  Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl.  Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry.  Serve immediately.

For some reason my kids say this is hot (spicy).  I think it is the garlic.  They still eat it though. I actually just use regular spaghetti noodles for this.  Not a fan of the thinner noodles.

Acini di Pepe Salad

1 cup acini di pepe pasta

1 (20 oz) can crushed pineapple, drained with juice reserved

1 (15 oz) can mandarin oranges, drained with liquid reserved

1 (8 oz) container frozen whipped topping, thawed

7 ounces miniature marshmallows

1 cup white sugar

2 eggs, beaten

1/2 tsp. salt

3 Tbs. flour

1 (10 oz) jar maraschino cherries, drained (optional)

1.  Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente.  Drain.

2.  In medium saucepan, combine reserved liquids from  pineapple and oranges, sugar, eggs, salt and flour.  Cook until thick, stirring constantly.  When mixture becomes thick, add cooked pasta and refrigerate overnight.

3.  The next day, add pineapple and oranges, whipped topping and marshmallows to taste.  Mix together and top with cherries if desired. Keep chilled until served.

I think we have all had this recipe once in our lives as a child.  Brings back some memories! Some call this Frog-eye Salad.

Akiko's Cabbage and Pasta Salad

1/4 medium cabbage shredded

2 boneless chicken breasts, cooked and shredded

4 Tbs. chopped almonds

4 green onions diced

2 cup cooked pasta (I use bow-tie)

Dressing

1/2 tsp. black pepper

1/2 tsp. salt

1/4 cup olive oil

1/4 cup sesame oil

6 Tbs. white vinegar

4 Tbs. sugar

Combine dressing ingredients and toss with salad ingredients.

Broccoli Toss

6 cups chopped fresh broccoli florets

2 Tbs. chopped onion

4 large mushrooms, sliced

1/3 cup golden raisins

6-8 slices of bacon, fried crisp and crumbled

Dressing

2 Tbs. cider vinegar

3 ounces cream cheese

2 Tbs. sugar

dash of pepper

 1/8 tsp. garlic salt

1/4 tsp. salt

1 Tbs. prepared yellow mustard

2 Tbs. milk

2 Tbs. salad oil

1.  To make dressing, mix all dressing ingredients in a blender or food processor.  Refrigerate sever hours to allow flavors to blend.  If dressing is too thick, think with more milk.

2.  Lightly mix the broccoli, onion, mushrooms and raisins.   Pour chilled dressing over vegetables.  Toss to mix thoroughly and refrigerate.  Add bacon just before serving.

This salad kind of sound gross, with all that broccoli, but it is surprisingly delicious.

Almond-Mandarin Salad

1/4 cup slice almonds

1 heaping Tbs. sugar

1/2 head Romaine lettuce

1/2 head Iceberg lettuce

1 cup sliced celery

3 green onions, sliced

1 can mandarin oranges, drained

1.  Cook almonds in sugar in a pan over low heat, stirring continually until sugar dissolves and almonds are covered with sugar.  Cool and break apart. Set aside.

2.  Tear lettuce in bites sizes pieces.  Add rest of ingredients except almonds.  Add almonds and dressing just before serving.

Dressing

1/2 tsp. salt

2 Tbs. sugar

2 Tbs. vinegar

1/4 cup oil

Watermelon and Cantaloupe Salad with Mint Vinaigrette

1 bunch fresh mint, chopped

1/4 cup fresh lemon juice

1/4 cup simple syrup, recipe follows

1/8 teaspoon amaretto (I just use almond extract)

2 cups watermelon balls, from about half a watermelon

2 cups cantaloupe balls, from about 1 cantaloupe

1.  In a blender, combine mint, lemon juice, simple syrup, and amaretto.  Blend until smooth.

2.  In a large bowl, combine the watermelon and the cantaloupe.  Add the vinaigrette and toss.   Transfer to a serving bowl and serve.

Simple Syrup

1/2 cup water

1/2 cup sugar

In a saucepan, combine water and sugar over medium heat.  Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved.  Take pan off heat and cool the syrup.

Goat Cheese Toasts

36 slices (1/2 inch thick) baguette bread

3 Tbs. olive oil

8 ounces soft fresh goat cheese

4 ounces cream cheese

2 tsp. finely chopped fresh Italian parsley leaves

2 tsp. finely chopped fresh thyme leaves

2 tsp. finely grated lemon peel

Salt and coarsely ground pepper

2 Tbs. thinly sliced chives

1.  Arrange the bread slices on 2 heavy large baking sheets.  Brush olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.

2.  Blend the goat cheese and cream cheese in a food processor until smooth and creamy.  Add the parsley, thyme, and lemon peel.  Season with salt and pepper, to taste.  Spread the cheese mixture over the crostini.  Sprinkle with chives.

The cheese mixture can be prepared two days in advance.  Leave out to reach room temperature before assembling.

Chunky Chocolate-Carmel Crunch

5 cups carmel corn

1 cup roasted salted almonds

1 cup mini marshmallows

1 cup coarsely chopped Heath Bars

15 oz. semisweet chocolate, chopped

1.  Combine all ingredients except chocolate in large bowl.

2.  Place chocolate in medium heat-proof bowl.  Bring 1 inch water to a boil in medium saucepan; remove from heat.  Place bowl of chocolate over water (bowl should not toiuch water).  Let stand until chocolate is melted.

3.  Pour chocolate over caramel corn mixture; stir to thoroughly combine.  spread on large parchment paper-lined baking sheet.  Refrigerate 1 hour or until chocolate is set.  Break into pieces. (Store in airtight container 2 weeks)

This is what I usually make for Christmas treats. This is heaven!  And if  your really nice to me you might get some!

Beef Brisket

Liquid Smoke

Worschestershire sauce

kosher salt and pepper

garlic-chopped

heavy duty foil

beef brisket

This is a recipe that I really don't have any measurements for.  I just usually get any size beef brisket that I think will feed my family and of course more if needs be.  My sister told me a long time ago that you should plan on about 1/4 lb. per person.  

I usually use a jelly roll pan for this.  I put tin foil down on the pan with lots of excess hanging over.  Now you can choose to cut some of the fat off the meat or you can just leave it on for more flavor.  Place the meat on the pan.  Next generously salt and pepper this, chop up some garlic and spread all over, pour some Worchestershire sauce over as well as some liquid smoke. You don't need a lot of the liquid smoke.  A lot goes a long way.

Next you want to wrap the meat up in tin foil so no heat or steam leaks out.  Cook this on 200 degrees for 10 hours or 250 degrees for 8 hours.  Take it out of the oven, cut some slits in the foil and let it cool down for awhile.

Now at this point you can do what ever you want with the meat.  French dip, nachos, or just the way it came out of the oven.  We usually make BBQ Beef Sandwiches.  I shred up the meat into a dish, add a little of the reserved liquid and pour on our favorite BBQ sauce.  Then you can have a little heaven on a bun!

Tilapia Dijon

4 Tilapia fillets

1/2 tsp. salt

1/2 tsp. pepper

4 Tbs. butter, divided

1/2 cup Dijon mustard

4 Tbs. chopped fresh parsley

2 Tbs. grated lemon peel

1 cup Panko break crumbs

1/2 cup parmesan cheese

1.  Sprinkle fish with salt and pepper.  Melt  2  Tbs. of the butter.  Combine melted butter, mustard, parsley and lemon peel in small bowl; spread over both sides of tilapia.  Combine Panko and cheese in shallow dish; generously coat tilapia with crumbs.

2.  Melt remaining butter in large nonstick skillet over medium-high heat.  Cook Tilapia 8-10 minutes or until it just begins to flake, turning once.

Emeril's Ka-Bam Kabobs

8 ounce button mushrooms, cleaned

1 large yellow onion, peeled

1 large green or red bell pepper

1 1/2 pounds beef sirloin, fat trimmed

1 Tbs. Baby Bam, recipe follows

1/4 cup soy sauce

2 Tbs. balsamic vinegar

2 Tbs. vegetable oil

1 Tbs. chopped garlic

wood or metal skewers

1.  Cut the onion in half.  Cut each half into quarters, keeping the pieces together as much as possible.  Remove the upper forth of the bell pepper,  Remove the stem end, inside ribs, and seeds.  Cut the pepper into quarters crosswise, then into 1-inch pieces.

2.  Cut the meant into 1-inch pieces and place in a large glass bowl.  AD the baby Bam and toss to coat.  Combine the worcestershire sauce, soy sauce, balsamic vinegar, vegetable oil, and garlic and pour over meat.  Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.

3.  Preheat the oven to 400 degrees and place the oven rack in the top position.  Line the baking sheet with aluminum foil.

4.  Remove the meat from the refrigerator.  Thread 1 meat cube onto a skewer, followed by a mushroom, bell pepper, and onion.  Continue threading alternating ingredients onto skewer until the skewer is full.  Place the filled skewers on the baking sheet and bake for 10 minutes for medium.

5.  Remove from the oven.  Remove the meat and vegetables from the skewer onto a plate.  Serve hot.

Baby Bam

3 Tbs. paprika

2 Tbs. salt

2 Tbs. dried parsley

2 tsp. onion powder

2 tsp. garlic powder

1 tsp. ground black pepper

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. dried thyme

1/2 tsp. celery salt

Combine all ingredients and store in a tight container up to 3 months.

I use this marinade on any type of steak I cook or grill.

Chicken Tortilla Soup

Chicken Tortilla Soup

3 boneless chicken breasts

4 cups chicken broth

1 onion chopped

2 Tbs. oil

1 tsp. chili powder

1 tsp. cumin

2 tsp. lemon juice

2 cans black beans

1 1/2 cups mild salsa*

2 cups frozen corn

2 tsp. minced garlic

corn chips

Cook chicken in oven (covered) on 350 degrees for 35 min.  Reserve juice.  Shred chicken.  In big pot on med. heat cook onion, seasoned with salt and pepper in oil for 5 min. till softened. Add garlic and saute for few minutes.  Stir in cumin, chili powder, corn, beans, shredded chicken, chicken broth (along with reserve liquid from cooked chicken), lemon juice and salsa.  Simmer for 30-40 min. on low.  Serve with crumbled corn chips.

* The brand of salsa I use is Arriba.  It is excellent.  I used the Fire Roasted Red Salsa. (mild)

This was posted on my other blog for those who think it looks familiar.  This would also be good garnished with cilantro.  Just haven't tried it yet.

Tri-Colore Orzo

1 pound orzo pasta

3 Tbs. extra-virgin olive oil, plus 1/4 cup

2 cups fresh arugula (about 3 ounces)

3/4 cup crumbles ricotta salata cheese (or feta cheese)

1/2 cup dried cherries (I use cherry flavored craisins)

12 fresh basil leaves, torn

1/4 cup toasted pine nuts

3 Tbs. lemon juice

1 1/2 tsp. salt

1 tsp. freshly ground black pepper

Bring a large pot of salted water to boil over high heat.  Add the pasta and cook unitl tender, stirring occasionally, about 8-10 minutes.  Drain pasta and put the pasta on a large cookie sheet.  Drizzle the pasta with 3 Tbs. olive oil, toss, spread out,and set aside to cool.

Once the orzo is cool, transfer to large serving bowl.  Combine lemon juice and 1/4 cup olive oil, lemon juice and salt and pepper.  Add the remaining ingredients, pour dressing on top  and toss gently to combine.  Serve.

This is one of my most favorite salads!!

Rice Pilaf

3 Tbs. unsalted butter

1 shallot, thinly sliced

1 1/2 tsp. kosher salt

Freshly ground black pepper

2 Cups basmati-style long grain rice

3 Cups low-sodium chicken broth

1 bay leaf

1 sprig fresh rosemary

Melt the butter with the shallot in a medium saucepan over medium-low heat.  Season with the salt and pepper and cook until the onions are soft, about minutes.  Add the rice and stir until coated with the butter.  Increase the heat to medium-high.  Let the rice cook until toasted, stirring occasionally, about 5 minutes more.

Store in the broth, bay leaf, and rosemary.  Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice is tender, about 15-18 minutes.  Remove from the heat and let set for 5 minutes.  Discard the rosemary and bay leaf.  Fluff the rice with a fork and serve.

This rice goes great with the Tilapia with Pesto or any fish for that matter.  We eat this a lot in our house!

Tilapia with Pesto

4 Tilapia fillets

Salt and pepper

Basil Pesto (recipe below)

On a cookie sheet covered with parchment paper or foil, season Tilapia generously with salt and pepper.  Top all of fillet with pesto. Cook in 425 degree oven for 10 minutes or till fish is white and flaky.

Basil Pesto

1 garlic clove peeled

2 cups fresh basil leaves

1/4 cup toasted pine nuts

Salt and freshly ground black pepper

1/2 Cup extra virgin olive oil

1/2 cup parmesan cheese

Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.

If you have never used tilapia it is an inexpensive very mild fish.  It is very easy to cook with and you almost can't ruin it.  Because it is so mild kids usually like it.  At least mine do.  You can always buy pesto from the store, but this is super easy and so much more flavorful.  You can use any leftover pesto and toss in some pasta with some fresh tomatoes and grilled chicken for another meal.

Old Fashioned Scalloped Potatoes

2 Cups thinly sliced onion

9 Tbs. unsalted butter

6 Tbs. flour

3 1/2 cups hot milk

2 1/2 pounds potatoes

1 1/2 cups coarsely grated sharp Cheese, about 6 oz. (I usually just use medium cheddar)

1/3 cup dry bread crumbs

Salt and Pepper

1.  In a skillet cook onion and 2 Tbs. of the butter over moderately low heat, stirring until onions are very soft. In a separate heavy saucepan melt 6 Tbs. of the remaining butter over moderately low heat, whisk in the flour and whisk for 3 minutes.  Add the milk in a stream, whisking and bring the sauce to a boil.  Simmer the sauce, whisking for 1 minute and add salt and pepper to taste.  Remove from heat.

2.  Peel the potatoes and slice them 1/8 inch thick.

3.  Spread about one third of the sauce in the bottom of a well-buttered 9 x 13 inch pan.  Cover the sauce with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions.  Sprinkle the onions with one third of the Cheddar cheese and continue to layer the remaining sauce, potatoes, onions, and cheese in the same manner. 

4.  Sprinkle the top with bread crumbs, dot it with the remaining 1 Tbs. butter.

5.  Bake the mixture, covered in foil at 400 degrees for 20 minutes.  Remove the foil and bake the potatoes for 30-35 minutes more, or until the top is golden and the potatoes are tender.

I love this recipe because you don't have to cook your potatoes first.  Because they are so thinly sliced they cook in the oven.  Great with ham for a great Easter supper!

Florentine Artichoke Dip

1 (10 ounce) package frozen chipped spinach-thawed and squeezed dry

1 (14 ounce) can artichoke hearts, drained and chopped

3 cloves garlic, minced

1/2 cup mayonnaise

2 (8 ounce) packages cream cheese, softened

2 Tbs. lemon juice

1 cup grated parmesan cheese

1.  Preheat oven to 375 degrees.  Lightly grease a 7 x 11 inch baking dish.

2.  In a medium bowl, mix together the cream cheese and mayonnaise until smooth.  Mix in the artichoke hearts, spinach and parmesan cheese, garlic and lemon juice.  Spread evenly into the prepared baking dish.

3.  Bake covered for 20 minutes.  Remove the cover, and let the dish bake uncovered for 5 minutes, or until the surface is lightly browned.

4. Serve with crackers or baguette chips.

Foil-Pack Taco Chicken Dinner

4 small boneless skinless chicken breasts halves

4 tsp. taco seasoning

2 cups thinly sliced peeled potatoes

1/2 cup Monterey Jack  cheese

1/2 cup cheddar cheese (mix cheeses together)

1/2 cup of your favorite Salsa (I love Arriba)

1/4 cup sour cream

1.  Preheat oven to 400 degrees.  Sprinkle chicken evenly with seasoning mix.  Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil, season with salt and pepper; top each with 1 chicken breast, 1/4 cup of the cheese mixture and 2 Tbs. of the salsa.

2.  Bring up foil sides.  Double fold top and both ends to seal each packet, leaving room for heat circulation inside.  Place in single layer in 15x10x1 bakin pan.

3.  Bake 30-35 minutes or until chicken is cooked through and potatoes are tender.  Remove packets from oven.  Let stand 5 minutes.  Place one packet on each of four dinner plates.  Cut slits in foil with sharp knife to release steam before opening.  Top each serving with sour cream.

This recipe did not sound exceptionally good when I read it, but it just looked so easy and quick to put together.  But it was surprising good for such little effort!

Natalie's Chili

2 Tbs. vegetable oil

2 lbs. chuck steak, cut into cubes (chuck is best)

1 large onion, chopped

6 cloves minced garlic

1 Tbs. chili powder

1/2 tsp. salt

1 Tbs. paprika

2 tsp. ground cumin

1-28 oz. can diced tomatoes

1 cup water

1 can pinto beans, drained and rinsed

1 can cannelini beans, drained and rinsed

1 can kidney beans, drained and rinsed

1. In a large soup pot, heat the oil. Season the chuck with some salt and pepper. Brown over med-high heat. Remove from pot and transfer to a plate.

2. Add copped onion to pot and cook over med-high heat till tender, about 4 minutes. Add garlic and cook about 2 minutes. Stir in chili powder, paprika, cumin and chuck steak with accumulated juices. Cook, stirring till fragrant, about 1 minute. Add tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour.

3. Stir in the beans and simmer uncovered till thickened, about 15 minutes. Serve with cheese, green onion and sour cream.

My friend Natalie cooked this for book club once and it was some of the best chili I have ever had!

German Pancakes

6 eggs

1 C. milk

1 C. flour

1/2 C. sugar

1 tsp. vanilla

1/2 tsp. salt

1 cube butter

Melt butter in a 9x13 pan in the oven at 350 degrees.  Put eggs into blender or food processor and blend until bubbly.  Add milk, flour, sugar, vanilla and salt and blend until light and bubbly. Remove the melted  butter from the oven and pour the egg mixture into the pan on top of the butter.  Bake in the oven at 400 degrees for 10-15 minutes. Cut into squares and serve with powdered sugar, syrup or jam.

Baked Pumpkin Seeds

Mix 2 Cup unwashed pumpkin seeds with 1/2 tsp. Worcestershire Sauce, 2 Tbs. melted unsalted butter and 1 1/2 tsp. salt.  Spread on cookie sheet and bake for approximately 2 hours at 25o degree or until evenly dry and golden.

We think these are better than any pumpkin seeds you can buy in the stores and they are so good for you!

White Chili

2 boneless chicken breasts

1 Tbs. oil

1 large onion

4 garlic cloves minced

1- 4 oz can diced mild green chilies

1/4 tsp. cayenne pepper

1 tsp. oregano

1/4 tsp. cloves

1 tsp. ground cumin

1 pint heavy cream

4 cans white beans, drained and rinsed

4 cups chicken broth

1 lb. grated Monterey jack cheese

Cook chicken covered with tin foil in a 350 degree onion for 30-40 minutes.  Reserve pan drippings.  Shred or cut up chicken in small dices.  Heat oil over medium heat and add onion and cook until tender.  Add minced garlic, green chilies, cayenne, oregano, cloves and cumin.  Stir to combine.  Add chicken, beans, chicken broth and heavy cream and any left over pan drippings.  Bring up to a low simmer and add jack cheese.  Simmer for 20 minutes stirring occasionally.  Serve topped with Monterey cheese and sour cream.

Homemade Balsamic Vinaigrette

1/4 cup balsamic vinegar

1 tsp. Dijon mustard

1 tsp. sugar

1/2 tsp. salt

1/4 tsp. black pepper

1 garlic smashed

1/2 cup olive oil

Put all ingredients in a jar or container with a tight lid and shake.

You could even add some finely grated parmesan cheese to this for a different twist.

Classic Spinach Salad

1 bag baby spinach

1/2 lb. bacon, cooked crisp and crumbled

2 granny smith apples, cored and cubed

2 hard boiled eggs chopped

Vinaigrette

3 Tbs. Dijon mustard

3 Tbs. lemon juice

1 tsp Worcestershire sauce

1 Tbs. sugar

Dash of pepper

1/8 cup water

1/8 cup olive oil

You can make a meal out of this by adding some grilled chicken to this.  Yummy!!!

Bob Hopes Favorite Chicken Hash

2 cooked chicken breasts

2-3 strips bacon cooked crisp and crumbled

2 green onions chopped

2 Tbs. butter

1/2 lemon, juiced

2 Tbs. sour cream

Combine all but sour cream in skillet and saute till heated through and chicken is a little browned.  Mix in sour cream.

This is a recipe I received at my wedding shower and have made it for the past 16 years.  Travis and the kids do not like sour cream on this and it tastes great without it.  I prefer it with sour cream.  To feed my family of six I usually double.  If you think it needs more lemon juice just taste and add if you want it more lemony.  

Beans and Rice

2 Tbs. olive oil

1 small onion, finely chopped

2 garlic cloves, finely chopped

1/4 tsp. cayenne pepper

1/2 tsp. cumin

1 tsp. salt

1/2 tsp. chile powder

2 plum tomatoes, chopped

2 cups canned black beans, rinsed

1 cup water

3 Tbs. chopped cilantro

4 cups cooked rice

Garnish with Salsa, grated cheese, sour cream, red onion or scallions

In large skillet heat oil over med. high heat.  Stir in onion and cook for 2 min.  Stir in garlic, cayenne, cumin, chili powder and cook for 1 minute.  Stir in tomatoes, salt, beans and water and stir well.  Simmer mixture for 15-20 minutes or until thickened.  Stir in cilantro.  Serve hot over rice or wrap in tortillas for burritos.

Baked French Fries

4 large baking potatoes

4 Tbs. olive oil

2 tsp.. paprika

2 tsp. garlic powder

2 tsp. chili powder

2 tsp. onion powder

1 1/2 tsp. salt

1.  Preheat oven to 450 degreees F

2.  Cut potatoes into wedges.  Mix olive oil, paprika, garlic powder, chili powder and onion powder together.  Coat potatoes with oil/spice mixture and place on a baking sheet. Season with salt and pepper.

3.  Bake for 45 min. in preheated oven.

These are soooo yummy!  Great with hamburgers, obviously, or with a grilled steak!

Creamy Orzo

1 lb orzo (rice -shaped pasta)

2 Tbs. olive oil

1 large shallot, finely chopped

1 garlic clove, minced

1 (14.5 oz) can diced tomatoes, juiced drained

1 1/4 cups whipping cream

1 cup frozen peas, thawed

3/4 cup freshly grated parmesan

Salt and freshly ground black pepper

2 cups chicken broth

2-3 cups water

Bring a heavy large saucepan of chicken broth and water to a boil over high heat.  Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

This was okay.  There wasn't as much flavor as I thought there would be.  I really liked the texture though.  I am thinking next time I will add a little more garlic.

Ratings: 

Travis and I: 3.5 stars

Kids: 2 stars (so they say, but did not eat more than the two bites I told them to eat to rate it)

Pork Milanes

1 cup panko (Japanese bread crumbs)

1/2 cup finely grated parmesan

2 large eggs

6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)

Salt and freshly ground pepper

1/4 cup plus 3 Tbs. olive oil

6 lemon wedges

Preheat the oven to 200 degrees F.

Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.

Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.

Transfer the pork to plates and serve with lemon wedges.

These were great!  And the kids loved them too.  I literally cooked for three minutes on each side.  Put them in, set the timer, turned them and set it again.  Make sure you squeeze the lemon on them!

Fettucini Alfredo

1 pint heavy cream (whipping cream)

1 stick of butter

2 Tbs. cream cheese (room temperature)

1/2-3/4 cup parmesan cheese

1 tsp. Garlic powder

In a saucepan combine butter, heavy cream, and cream cheese.  Simmer this until all is melted, and mixed well.  Add the parmesan cheese and garlic powder.  Simmer this for 15-20 minutes on low.  You may wish to season with a little salt and pepper. (Be careful with the salt.  The parmesan is salty.  I think I usually just add pepper)  Add to cooked fettucini noodles or any pasta you like.

This tastes really close to Olive Garden's Alfredo Sauce.  Super yummy and obviously really good for you! :)

Lemon Spaghetti

1 pound spaghetti

2/3 cup olive oil

2/3 cup grated parmesan cheese

1/2 cup fresh lemon juice (about 3 lemons)

Salt and freshly ground black pepper

1 Tbs. lemon zest

1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water, stirring occasionally about 10 min Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid.  Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten.  Season with salt and pepper.  Garnish with lemon zest and chopped basil.

Notes:  I never put oil in my pasta water.  This prevents any sauces from sticking to the noodles.  To prevent the noodles from sticking together just stir them occasionally like most recipes say.  Make sure you always salt your pasta water after it is boiling.  I always use kosher salt and just add a Tbs. or so.  

Baked Teriyaki Chicken

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 12 skinless chicken thighs
• 
  
• 1.  In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
• 2.  Preheat oven to 425 degrees F (220 degrees C).
  
• 3.  Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  
• 4.  Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.  
  

Normally I do these on skewers.  Yes, a little more work, but it makes it a little more fun for the kids.  I use the wooden ones and soak those for a while in water so they don't burn.  Just put the chicken on the skewers and then brush with sauce and repeat after 30 minutes.  You could use chicken breast and I have done it in the past, but the chicken thighs are so much moister than the breasts.  Depending on the thickness of the thighs, you may not need to cook for the whole hour.  You can also throw these on the grill! 

Santa Fe Stew

1 1/2 lb. ground beef

1-2 large chopped onion

6  large carrots chopped

1 tsp. chili powder

2 tsp. ground cumin

1 tsp. black pepper

1/2 tsp. ground red pepper (I use pepper flakes)

2 Tbs. Italian Seasoning

1 can black beans, unrinsed

1 can kidney or pinto beans, unrinsed

1 can cannellini beans, unrinsed

1 can (14.5 oz.) petite diced tomatoes w/ chilies (okay if you can't find them with chilies)

3 cans (14.5 oz) cans petite diced tomatoes

1 1/2 cups frozen corn

2 cups chicken broth 

1. Coat large soup pot with cooking spray.  Cook beef until lightly browned, about 8 min.  Add onions and carrots.  Cook 5 min. longer.

2.  Stir in chili powder, cumin, peppers, italian seasoning, beans, tomatoes, corn and broth.

3.  Simmer 1-2 hours, uncovered.  If your mixture is too thick add more chicken stock.  (I usually do.)  

4.  Serve over rice.

This soup is great and easy to make and my kids actually eat this.  It makes quite a bit so if there are only a few of of you it freezes really well.  Do not freeze with rice though.  Rice gets too mushy.