Wednesday, April 30, 2008

Chicken with Goat Cheese and Basil

We made this last night for dinner alongside roasted asparagus and snap peas and a salad.

In the style of Regis's "however many" system...

Chicken with Goat Cheese and Basil
(adapted from The Barefoot Contessa)
-Stuff goat cheese and basil leaves under the skin of boneless chicken breasts. More is better, trust me.

-Sprinkle chicken breasts with salt and pepper, drizzle with olive oil and bake in the oven. (I don't remember how long, but use whatever system you use for baking chicken).

Friday, April 25, 2008

Roasted Asparagus

My new favorite side item with grilled meat. Super quick and easy

Roasted Asparagus

however much asparagus you want
however much olive oil you want
however much kosher salt you want

Preheat oven to 400. Line a roasting pan with foil. Chop off ends of asparagus and arrange veggie on pan. Drizzle olive oil over the top and coat. Toss some kosher salt on top. Put in the oven for 15-20 minutes. Delicious.

2 Marinades for Grilling Season

I love to grill. I really feel that it makes cooking seem like it takes a lot less time and effort. Also, I love to grill. I made both of these this week and they were delicious. The first, I ended up with leftovers that I used to make black and bleu salads the next night. The kids loved both recipes. So, try them...they are very good.

Flank Steak Marinade

  • 3/4 cup oil
  • 2 tablespoons Worcestershire Sauce
  • 1/2 cup soy sauce
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dry mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon parsley

  • Combine all ingredients in a big ziploc. Add your flank steak and marinade overnight or as many hours as you can during the day. Grill on direct medium heat for about 14 minutes flipping halfway thru. Delicious.

    Grilled Pork Tenderloin

  • 6 cloves garlic, chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons grated fresh gingerroot
  • 2 teaspoons dijon mustard
  • 1/3 cup lime or lemon juice
  • 1/2 cup olive oil
  • cayenne, to taste
  • 4 (3/4 lb) pork tenderloins, trimmed

  • Pour ingredients into a ziploc bag and marinade from several hours to overnight. Grill 30-40 minutes on indirect medium heat. Delicious.

    Friday, April 18, 2008

    Going (Processed) Sugar-less this Summer...

    Mom + K + Summer 2008 = Going Processed Sugarless.

    Are we crazy?
    Are we going to cheat?
    Most likely. Mom is not including a small bite of dark chocolate here and there.
    Can we have ANY sugar?
    Yes, if it's natural sugar, such as honey (and I'm not positive if molasses is 100% natural, but i'm including it in "ok" category)
    Do we need support?
    Big time, yo.

    I made a list of all things dessert-like that I might encounter this summer so that I am fully aware of what I will be giving up (or at least trying to) for three months.

    cinnabon • candy(butterfingers,gummybears among other favorites...) • dark chocolate/milk chocolate/white chocolate • ice cream • banana cake (mom's specialty)/cakes/cupcakes in general • gingerbread • carmel apples • gum • baklava • cookies • marshmellows • Fannie Mae candy • chocolate covered strawberries • liquor / sweet drinks like margaritas • popsicles • fudge • the cinnamon sugar butter at Blue Grass restaurant • cotton candy • pumpkin pie • donuts • cobblers • pies

    My creative director went cold turkey on processed sugars after the new year and he says he has never felt better, but that the first two weeks are the hardest and once you get past that, your craving for sugar goes away and fruit tastes sweeter and he says he feels better.

    It's an interesting experiment. I do not think that it is something I would/could do permanently. I blame my craving for dessert on college dorm food. What a cop out right? Before I went away to college we rarely had dessert at home unless there was a special occasion. In college i became accostomed to it always being available. Now, even after a delicious, healthy and filling meal, I still go searching. This is something I want to do for myself. Help strengthen my self-discipline and make me healthier. I still can't believe my mom said she wanted to join me in this adventure. Wish us luck!

    Monday, April 14, 2008

    Mixed Berry Buttermilk Muffins

    Last summer, I kept buying berries at Trader Joe's and the Farmer's market, and sticking half of them in the freezer "for the winter". I never ended up using them, and DH has been asking me what I'm planning on doing with ALL. THOSE. BERRIES! So, when my family visited this weekend, I made a batch of muffins for snacking on at the hotel!

    Here's the link to the recipe; I followed it ALMOST exactly, except I used 2 cups of whole wheat flour, and a half cup of regular.

    This is what they looked like before they went into the oven. I forgot to take an after shot, and now there's only three left, so there's not much point, eh?

    As the recipe says, they are simple, but PACKED with flavor! I really love the added zing from the orange zest; you can TOTALLY taste it. (But not in a gross way. I usually hate orange zest, actually!)

    Really easy pork chops

    I went to the store yesterday and bought some butterflied pork chops. They were delicious. I didn't do any measurements, but I don't think the recipe below needs to be precise. The kids loved them, and so did Jim and I.

    4 butterflied pork chops (you could probably use regular ones)
    2 eggs
    2 handfulls of dried breadcrumbs
    a couple of shakes of garlic powder
    a few sprinkles of shredded parmesean cheese
    a few drizzles of extra virgin olive oil.

    In bowl #1 mix the eggs to make an egg wash.
    In bowl #2 combine breadcrumbs and garlic powder
    Dip pork chop in egg, then breadcrumb mixture. Lay in 9x13 greased pan.
    Drizzle olive oil over the top of all pork chops.

    Bake 375 for 45 minutes. Sprinkle with the shredded parmesean cheese. Bake 15 minutes more.

    Delicious. I served with roasted asparagus, fresh strawberries and some white rice.

    Monday, April 7, 2008

    Mexican, anyone?

    I have been in the mood for some spicy food lately. I used to make these enchiladas all the time, but then I think I must have forgotten about them. They are very easy and quite tasty. Of course for the children I will hold out some chicken and some cheese and a few tortillas and give them a more plain version. I'm not sure where I found this recipe initially years ago, but it is an ol' standby. Hope you all try it and enjoy!

    Fiesta Chicken Enchiladas

    2 10oz. cans of mild enchilada sauce
    2 cups (or more) of chopped cooked chicken
    1/2 cup sour cream
    1 4oz can of chopped green chilis (undrained)
    1/3 cup chopped green onions (i left these out this time)
    8 oz. shredded cheese of your choice
    flour tortillas

    Preheat oven to 350. Combine chicken, sour cream, chilies, onion in a bowl. Add about half of the cheese to the bow. Pour 1 can enchilada sauce in a 9x13 pan. Spoon about 1/3 cup chicken mixture down the middle of each tortilla. Roll up tortillas and place, seam side down, in prepared baking pan. Pour remaining 1 can enchilada sauce over the top; sprinkle top with remaining cheese. Bake, uncovered, 30 minutes or until cheese is melted and enchiladas are heated through. Good covered with extra sour cream and tortilla chips on the side. I also serve with a side of rice.

    Of course I forgot to take a picture once this was cooked. But this is what it looked like going into the oven!


    Me Too!

    I am joining the ranks of Erin in letting you know that you won't hear about any baking from this house any time soon.

    We're due sometime in November.