Charred Cauliflower Quesadillas with Taco Slaw

So flavorful and filling.  Yield: 6 quesadillas, serves 6

INGREDIENTS

2 small or 1 large fresh poblano chiles
1 small head cauliflower, cored and cut into rough 1-inch chunks
Salt and freshly ground black pepper to taste
3 tablespoons olive oil, plus more for cooking quesadillas
3 scallions, thinly sliced
1 tablespoon lime juice
2 cups (about 8 ounces) coarsely grated Monterey jack cheese
12 small (7-inch) flour tortillas (to make gluten-free, use corn or almond tortillas)

1.  Char peppers: Over a gas burner turned to high, hold the poblanos over the flame with tongs and char them until they are black and blistered all over.  (Or you can use the broiler, turning often).  Put the poblano chiles in a bowl and cover tightly with foil. Set aside to steam and let their skins loosen while you cook the cauliflower.

2. Char cauliflower: In a large bowl, toss cauliflower with 3 tablespoons olive oil, salt and pepper. Heat heavy 12-inch pan over high heat until almost smoking.  Add cauliflower cook until each piece has a few black spots but is not mushy, turning and moving it frequently to ensure even cooking for 8-10 minutes. Set aside.

3. Mix filling: When poblanos are cool enough to handle, peel the charred skin (with your fingers or paring knife).   Pull out and discard stems and seed clusters, and slice peppers into 1/4-inch wide strips. Add to cauliflower on board and give both a rough chop together, reducing the cauliflower to no bigger than 1/2-inch chunks. Return cauliflower and peppers to the large bowl, add scallions, lime juice and salt to taste. You should have about 2 cups of cauliflower filling.

4. Assemble and cook quesadillas: Put a 1/3 cup cauliflower filling and 1/3 cup shredded cheese on each tortilla. Heat a skillet or griddle over medium heat.  Cook quesadillas until lightly browned about 3-4 minutes on each side. Cut quesadillas into wedges and serve with your choice of fixings. 

Cumin-Lime Crema

1/2 cup sour cream or Mexican crema
A few gratings fresh lime zest
1 tablespoon freshly squeezed lime juice
1/2 teaspoon ground cumin
Pinch of salt

Mix all ingredients together, adjust seasonings to taste, and serve alongside quesadillas.

Lazy Taco Slaw

1 bag coleslaw mix or (as used here) 3 cups finely shredded red cabbage and 1 coarsely grated carrot
Coarse salt
Juice of half a lime
2 scallions, sliced thin
A dollop of sour cream or plain yogurt
A dash of hot sauce (optional)
1/4 cup roughly chopped cilantro or flat-leaf parsley leaves

Mix cabbage salt and lime together in a large bowl.  Set aside for 5 minutes (it will shrink a bit).Then toss together with scallions, then yogurt and hot sauce. Adjust seasonings/ingredients to taste, add cilantro.  

Citrus and Soy Marinated Grilled Pork Tenderloin

 Super moist, easy, and delicious grilled pork recipe.  Family favorite!  Adapted from Mels Kitchen Cafe.

CITRUS AND SOY-MARINATED GRILLED PORK TENDERLOIN

YIELD:  6 SERVINGS  PREP TIME:  10 MINUTES  COOK TIME:  20 MINUTES ADDITIONAL TIME:  7 HOURS 55 MINUTES  TOTAL TIME:  8 HOURS 25 MINUTES

INGREDIENTS

 2-3 pounds pork tenderloin
 3/4 cup olive oil
 1/3 cup soy sauce (to make gluten-free use gluten-free soy sauce)
 2 tablespoons Worcestershire sauce (check brand for gluten-free, French's is gluten-free)
 1 tablespoon dry mustard
 1 teaspoon salt
 1 teaspoon black pepper
 2 tablespoons red wine vinegar
 1 teaspoon dried parsley flakes
 2 cloves garlic, finely minced
 2 tablespoons freshly squeezed lemon juice (from about 1 lemon)

INSTRUCTIONS

Combine all the ingredients except the pork and mix well. Pour the marinade into a ziploc bag or baking dish and add the pork tenderloin, making sure the marinade completely covers the pork. Marinade for 8-10 hours.

Preheat an outdoor grill (charcoal or gas). Grill the pork tenderloin about 3-4 minutes on each of its four sides (the exact time will depend on the temperature of your grill) or the internal temperature is about 150 to 155 degrees. Remove from the grill, tent with foil, and allow to rest 10 minutes before slicing and serving.

Sheet Pan Chicken Tzatziki Wraps

One (two) pan meal that comes together quickly and is a crowd-pleaser.  The tzatziki sauce is delicious!  Slightly adapted from Mels Kitchen Cafe.

CHICKEN:

 3 tablespoons olive oil
 3 tablespoons fresh lemon juice
 1 teaspoon minced garlic, about 2 medium cloves
 1/2 teaspoon dried oregano
 1/2 teaspoon salt (I use coarse, kosher salt)
 1/4 teaspoon pepper
 1 1/2 to 2 pounds chicken breasts, cut into thin slices (see note)

VEGETABLES:

 2 bell peppers (any color), cored and sliced thinly
 1 medium zucchini, sliced into strips (no need to peel)
 1 medium red onion, sliced thinly
 1-2 tablespoons olive oil
 Salt and pepper

TZATZIKI:

 1/2 to 1 cup grated English cucumber
 1 cup plain Greek yogurt
 1 tablespoon fresh lemon juice
 1 teaspoon red wine vinegar
 1/2 cup crumbled feta (optional, but super tasty)
 Salt and pepper, to taste

EXTRAS:

 Naan, flatbread, or other wrap bread (omit if making gluten-free or try making gluten free naan)
 Diced cucumbers
 Chopped tomatoes
 Spring mix lettuce (or other lettuce or spinach)

INSTRUCTIONS

For the chicken and marinade, in a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt and pepper. Place the chicken strips in a shallow dish or ziploc bag.

Pour the marinade over the chicken, toss to combine, cover and refrigerate for at least 30 minutes (or up to 4 hours).

For the tzatziki sauce, squeeze excess liquid from the grated cucumber (can use a kitchen towel or lightly wring out with hands). Combine the cucumber with the remaining tzatziki ingredients. Season to taste with salt and pepper. Refrigerate until ready to serve.

Preheat the oven to 425 degrees F.

Lightly grease 2 half sheet pans.  Place the chicken pieces on one pan in a single layer (leave excess marinade in dish or bag).

On a second sheet pan, toss the bell peppers and zucchini with olive oil and season lightly with salt and pepper. Spread in a single layer.

Place both sheet pans in the oven on separate racks and cook for 5-6 minutes. Rotate sheet pans. (At this point, if there is a lot of liquid on the chicken sheet pan, drain it off). Continue cooking until the chicken and veggies are tender (they may finish cooking at different times so watch closely).

Serve the chicken and veggies on flatbread with tzatziki sauce and other toppings.

NOTES

Vegetables: if you don't have zucchini or want to change up the vegetables, feel free to sub in a favorite roasted veggie combo.

Broiling vs Roasting: for more golden color on the chicken or veggies, you can cook one sheet pan at a time on the broil setting (watch closely!).

Za'atar Chicken Thighs and Roasted Green Beans

Adapted from a Martha Stewart recipe this is one of our family's FAVORITE dinners.  Nice enough to serve company, but simple enough to make on a weekday.  The chicken is super moist, and the green beans are delicious.  We don't always do the roasted pita, but that is a nice extra touch!

INGREDIENTS:
1 lemon, quartered
3 lbs bone-in skin-on chicken thighs, (about 4-6 thighs)
2 1/2 Tablespoons of Za'atar spice
3 T olive oil
2 t salt
1/2 t pepper

1 lb green beans
1 clove of garlic minced or 1/4 t garlic powder
2 T olive oil
1/2 t salt and pepper
3-4 pitas (optional, omit for gluten-free)

1.  Preheat oven to 450 with rack in the upper third of the oven.  Place baking sheet in the oven to preheat.
2.  Quarter lemon.  Pat chicken thighs dry, then transfer to a large bowl.  Toss and coat with 2 1/2 T of za'atar, lemon quarters, 3 T olive oil, 2 t salt, and 1/2 teaspoon of pepper.
3.  Place lemon quarters and chicken on preheated baking sheet, skin side up.  Roast until chicken is cooked through 18-20 minutes.
4.  While the chicken is cooking, trim ends of green beans.  Toss the green beans with 2 T olive oil, 1/2 t salt and pepper and garlic.  (Optional) cut pitas into 1-inch pieces.
5.  When chicken is cooked through, add green beans to baking sheet around the chicken (remove lemon wedges if more room is needed).  Roast until green beans are barely tender about 5 minutes.  Then switch the oven to broiler.  Broil on the top oven rack until the chicken is crisp and the green beans are cooked about 2-3 more minutes.  Watch closely. Transfer chicken thighs to a plate to rest.
6.  Add pitas to baking sheet if using, stir to coat in the pan juices.  Broil on the top oven rack until lightly toasted with the green beans for 1-2 minutes.  Stir then broil again for 1-2 more minutes.  Watch closely.

*NOTE: In a pinch, I've used a half of an orange instead of lemon and still tasted great.

Slow Cooker Beef Enchiladas

This super easy recipe makes its own beef enchilada sauce and shredded beef.

INGREDIENTS

 1 (3 pound) chuck or sirloin beef roast

 2 cups low-sodium beef broth

 2 tablespoons apple cider vinegar

 1 cup (8 ounces) salsa

 2 Tablespoons Ancho Chipotle Paste*

 1 teaspoon ground cumin

 1 teaspoon chili powder

 1 teaspoon onion powder

 1 teaspoon garlic powder

 1 teaspoon salt

 1/2 teaspoon pepper

 2 tablespoons cornstarch or flour

 10 6- or 7-inch flour or corn tortillas (my favorite for enchiladas are half corn/half flour tortillas from Trader Joes)

 1 cup shredded sharp cheddar cheese

 1 1/2 cups shredded Monterey Jack cheese (or all cheddar)

 Fresh cilantro (optional)

INSTRUCTIONS

In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.

Remove the roast from the slow cooker and place in a large bowl.  Shred and remove any fat.

Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.

Pour about 1/2 cup sauce in with the beef and toss. 

Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. 

Toss the cheddar and Monterey Jack cheeses together.

Warm tortillas in a skillet for about 15-20 seconds per side to make more pliable.  Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).

Pour sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).

Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.

Sprinkle with fresh cilantro, if desired.  Serve with avocado slices, sour cream, tomatoes, lime wedges, spinach, etc.

NOTES

It kind of depends on how full you stuff each enchilada (and the size of tortillas you use) to determine how many total you'll get from this recipe. I've detailed the recipe for a 9X13-inch pan of enchiladas (about 10). If you used a slightly larger roast or used less meat mixture for each enchilada and have more enchiladas, simply fill up another pan and freeze before baking.

To bake from frozen, bake the dish at 350 degrees covered for about an hour and a half, uncover and bake until heated through and bubbly, another 20-30 minutes.

*Wegmans Ancho Chipotle Paste is a Smoky Chile Paste. Gluten Free. Lactose Free. Vegan. No Artificial Colors, Flavors or Preservatives. Ancho chiles are dried, ripe poblano peppers with a great smoky flavor. Roasted onion adds sweetness; best with chicken. Medium heat. 

adapted from HTTPS://WWW.MELSKITCHENCAFE.COM/SLOW-COOKER-MEXICAN-SHREDDED-BEEF-FOR-ENCHILADAS/.  

YIELD: 16 ENCHILADAS

PREP TIME 15 MINUTES  

COOK TIME 8-9 HOURS  

PREP TIME PART TWO:  30 MINUTES

BAKE TIME:  30 MINUTES

TOTAL TIME 10 HOURS 15 MINUTES

Sweet Balsamic Glazed Pork Loin Roast {Crockpot}

The pork recipe is adapted from Mel's Kitchen Cafe.  I add the onion to prevent the bottom from burning and getting dried out.  Also, this recipe doubles wonderfully (i.e. I put 2 roasts in at the same time and double everything else accordingly and then cook it on high for 3 hours and then low for another 5-6 hours).  I do not like using tenderloin.  And I prefer the hint of garlic in the glaze instead of in with the roast which can lend a bit of the the over-cooked spices flavor from the garlic being in the crockpot.  I've never tried it in my InstantPot, but she has directions for that option.

INGREDIENTS

PORK:
 3 pounds boneless pork loin or pork sirloin roast, trimmed of large fat pockets
 1 teaspoon herbes de provence (basil, majoram, thyme, sage, savory, and rosemary)
 1/2 teaspoon coarse, kosher salt
 1/2 teaspoon coarse black pepper
 1/2 teaspoon 21 seasoning salute (or sub some garlic and onion powder)
 1/2 cup chicken stock
 1 onion cut into 3/4 inch wedges

GLAZE:
 1/2 cup brown sugar, light or dark
 1 tablespoon cornstarch
 1/4 cup balsamic vinegar
 1/2 cup water
 2 tablespoons soy sauce
 1 clove garlic, finely minced or crushed


INSTRUCTIONS
In a small bowl, combine the spices, salt, & pepper. Rub the spices all over the roast.  Cut up the onion.  Place the onion wedges on th bottom of the slow cooker. Place the pork roast on top of the onions add the 1/2 cup chicken stock carefully on the sides so as not to pour off the salt spice rub. Cover and cook on low for 8 hours.

Near the end of cooking time, whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper and add the garlic clove, if needed/desired. Keep warm until ready to use.

Remove the pork from the slow cooker or Instant Pot. Shred the meat into pieces and place on a platter or plate. Drizzle the glaze over the pork and serve immediately.

Oven Puff Pancakes

These are Curly's FAVORITE breakfast for dinner*.  When we were in Sweden for her 10 trip she would always order pancakes from the kids menu (the other option was Swedish meatballs).  And she would order the pancake.  What came was always these oven pancakes with strawberries and powdered sugar on the side.  This is our favorite version of this recipe.   To help some picky little brothers try it, we called them"snow pancakes" because of the dusting of powdered sugar and it was snowing outside at the time. 

Ingredients:
6 eggs
1 cup flour (all-purpose or white whole wheat)
1 cup milk

1/2 t vanilla (optional)
1/4 t salt
2 T butter
powdered sugar
fresh strawberries, sliced

Preheat oven to 400.  Cut butter into small pieces and scatter over the bottom of a glass 9x13 pan.  Combine the eggs, milk and vanilla in a blender and process on low speed until smooth about 15 seconds.  Add flour and salt and mix until just combined.  (See note below for the mixing by hand, non-blender version).  Meanwhile put the pan in oven just long enough to melt the butter (about 2-3 minutes).  Remove from the oven and swirl the butter around to coat the bottom of the entire pan.  Then immediately pour egg mixture into hot butter.  Bake at 400 for 20 minutes or until puffy and lightly browned on bottom and edges.  Pancake will "grow" up the sides of the pan.  Cut into slices and top with powdered sugar and fresh berries.


*Serve with some lean chicken sausage, scrambled eggs, and green smoothie to round out dinner.

NOTES:  

Hand-mixing option.  Instead of using a blender, in a large bowl beat the eggs, milk and vanilla with a wire whisk until smooth and thick.  Then add in the flour and salt and whisk until just combined.

Doubling:  This recipe doubles well and we often double this recipe and make two 9x13 pans to feed our family of 6 for brinner.  I just put double the ingredients into the blender and then try to divide up the batter evenly just eyeballing it between the two pans.

Overnight Whole Wheat Pizza Dough

From Mel's Kitchen cafe.   This is our all-time favorite pizza dough recipe.  We like it even better then this one.   I rarely remember to make this the night before, but I do usually make it in the morning and let it rise in the fridge until about 3pm, then take it out to come to room temp.

INGREDIENTS:
2 1/2 cups warm water
1 tablespoon instant yeast
1/4 cup honey
1 tablespoon oil
1 tablespoon salt
5 or more cups whole wheat flour (see note above – you may need to use upwards of 6 or so, depending on how sticky the dough is)

DIRECTIONS:
In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, combine the water, yeast, honey, oil and salt.  Add the flour 1 cup at at time until a soft dough is formed. Knead for 5-7 minutes (about 10 minutes if kneading by hand).    The dough should be soft and smooth after kneading and shouldn’t leave a sticky residue on your fingers – but take care not to overflour so it is stiff.

Remove dough from bowl and shape dough on lightly floured counter into a ball.

Transfer the dough to a large bowl lightly greased with cooking spray. Cover with lightly greased plastic wrap (and a lid, if the bowl has one) and refrigerate for 8-24 hours.

Remove the bowl 2-3 hours before making pizza to let it come to room temperature. 

Preheat oven (or grill) and pizza stone to 500 degrees.

Lightly punch down the dough.  Cut the dough into 2-3 equal size portions, then shape into pizzas.  We prefer a thinner crust and usually make 3 pizzas with this recipe.  Place rolled out crust on an inverted cookie sheet or a pizza peel covered with cornmeal.  Add sauce and toppings and cheese and bake at 475 or 500 degrees for 10-15 minutes in the oven, maybe less on the grill.  Keep an close eye on it when grilling.  The grill with the pizza stone can sometimes get even hotter then 500 degrees and cook the crust extra fast.

Blue Ribbon Chili

Tastiest and easiest chili ever!  This won our ward chili cook-off, from my friend Darcy who got it from allrecipes.

2 pounds ground beef
1/2 onion, chopped
1 t black pepper
1/2 t garlic salt
2 1/2 cups tomato sauce
1 (8oz) jar of salsa
4 T chili seasoning mix
1 (15oz) can light red kidney beans, drained and rinsed
1 (15oz) can dark red kidney beans, drained and rinsed.

1.  In a large saucepan over medium heat, combine the ground beef and onion and sauce for 10 minutes or until the meat is browned and the onion is tender.  Drain grease.
2.  Add the pepper, garlic salt, tomato sauce, salsa, and chili seasoning.  Mix well.  Add the kidney beans.  Reduce heat to low and simmer for at least an hour

Cider-Cheese Fondue

We make fondue every New Year's Eve.  This is a great non-alcoholic cheese fondue.  The cider does make it it a little sweet.  If you want a more savory version you can use chicken stock instead and a squeeze of fresh lemon instead.  One time we didn't have swisse or gruyere cheese and had to sub white american cheese in a pinch and it made the fondue super creamy and my kids LOVED it even more.

3/4 cup apple cider or apple juice

2 cups shredded cheddar cheese

1 cup shredded swiss cheese (or other cheese or your choice--my kids love white american for this)

1 T cornstarch

1/8 t pepper

dash of nutmeg

dash of paprika

In large saucepan or fondue pot bring cider to a boil.  Reduce heat to medium low.  In a separate bowl toss cheese with cornstarch and pepper; stir into cider.  Cook while stirring often 3-4 minutes or until cheese is melted.  Keep warm on low heat, staring as needed.  Serve with crust bread cubes, apples, pears, blanched broccoli and carrots.

Quick Garlic Alfredo Sauce

This is a great quick alfredo sauce.  We love to serve this with pasta, kielbasa sausage and steamed or sautéed veggies.  Sometimes we also mix it with marinara to make a pink sauce.  Adapted from Mel's Kitchen Cafe.

INGREDIENTS:

2 tablespoons butter

3 cloves garlic, finely minced or pressed through a garlic press

4 ounces cream cheese, softened and cut into 6 pieces (see note)

1 cup milk (see note)

3 ounces Parmesan cheese, grated (about 1 cup)

1/2 teaspoon ground black pepper

1/2 teaspoon salt, more to taste, if needed

DIRECTIONS:

In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn.

Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste.

Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency.

Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.  Makes 2 cups of sauce.

NOTES:

1% milk in this sauce and it works great for our tastes. Also, you can use regular or low-fat cream cheese. The low-fat cream cheese gives it a slightly, very slightly grainy texture, the full-fat cream cheese offers a very creamy texture.

Wisconsin-Style Potato and Cheddar Soup

Adapted from a blue apron recipe, this has become one of our favorite spring soups perfect for fresh sugar snap peas.

Ingredients
3 T butter
1 1/2 pounds yukon gold potatoes (about 4)--peeled and medium diced
1 leek--trimmed and small diced
1 1/1 t smoked paprika
1 t garlic powder
1/2 t dried thyme
salt
pepper
2 T flour
1/4 cup heavy cream
3 3/4 cup water
6 ounces yellow cheddar cheese
1/2 pound sugar snap peas, trimmed and chopped to 1/2 pieces
1 bunch of chives, chopped

1.  Peel and cut the potatoes.  Then cut off and scared the root ends and upper dark-green leaves of the leek.  Talk it lengthwise and rinse thoroughly in between the layers with cold water.  Dice the leek into small pieces.
2.  In a large pot, melt the butter on medium-high heat until hot.  Add the potatoes, leek and spices.  Season with salt and pepper.   Cook, stirring occasionally, 4-6 minutes or until the leek is softened and fragrant.
3.  Meanwhile grate the cheese.
4.  While the vegetables continue to roast, add the flour to the pot and cook stirring constantly 30-45 seconds or until well combined.  Add the water and heavy cream.  Use the liquid to deglaze the pot, scraping up any browned bits on the bottom.  Stir about 1 minute or until well-combined, season with salt and pepper.  Heat to boiling on high.  Once boiling, lower the temperature to medium-high and simmer 11-13 minutes or until potatoes are tender when pierced with a paring knife or fork.
5.  While the potatoes cook, cut off and discard the ends of each sugar snap peas.  (Optional: pull off and discard the tough string that runs along the length of the pod.)  Cut the sugar snap peas into 1/2-inch pieces.
6.  When the potatoes are done, turn the heat off.  Then using a fork, mash half of the potatoes against the side of the pot.  Stir to combine.  Turn heat back on and cook on medium-high for 2-3 minutes stirring occasionally or until slightly thickened.  Season to taste.
7.  Add the cheese and sugar snap peas to the pot; stir until thoroughly combined.  Garnish with chives.
 

Easy Chicken Crescent Rolls

This is a quick dinner that uses up leftover turkey or chicken.  From my mom.

INGREDIENTS

• 3oz cream cheese, softened

• 2 T butter, melted

• 2 cups diced cooked chicken or turkey

• 1/2 t salt

• 1/4 t pepper

• 2-3 T milk

• 1 T chopped chives (or a bit of onion seasoning and dried parsley)

• 2 cans crescent rolls

• 1 T melted butter

• 2 T seasoned bread crumbs

DIRECTIONS
1.  Blend cream cheese and butter in a large bowl.
2.  Add chicken, salt, pepper, milk and chives.  Mix well.
3.  Separate crescents into triangles, spoon chicken mixture at base of each triangle and roll up.
4.  Brush the top of each crescent with butter and sprinkle with bread crumbs.
5.  Place on baking sheet and bake at 350 for 15-20 minutes until golden brown.

Cornmeal Crusted Tilapia

I got this recipe from my friend's blog: My Predilections who adapted it from Martha Stewart's Everyday Food.  It's a keeper!  We've made this several times--it's my new go to recipe for fish and a quick healthy delicious dinner.  The Tilapia is a great mild fish.  With this recipe even my pickiest eaters eat it and the rest of us are vying for seconds.

2 pounds tilapia, fresh or thawed from frozen
2/3 cups cornmeal
2 tablespoons paprika (I've also subbed chili powder or chipotle powder in a pinch but used less since they're both spicier).
salt and pepper to taste (about 1 tsp kosher salt and about 1/4 tsp pepper) 
4-6 tablespoons olive oil, divided.

DIRECTIONS:
1. In a large 12 inch skillet heat 2-3 tablespoons oil over medium high heat.
2.  In a shallow dish, combine cornmeal, paprika, salt and pepper with a fork or whisk until blended.
3.  Coat each side of the fish fillet in the cornmeal and place in the hot frying pan. (I fit 3-4 at once without crowding). Cook for three minutes. Flip. Cook for three minutes more or until golden brown and crispy. The texture should be firm and will flake a little when you cut into it. Remove to a warm plate.
4.  Repeat with second batch of fish. This recipe makes 8-10 fish fillets.

Quick Philly Cheesesteak Subs

A favorite dinner on a Friday night when we don't make homemade pizza on our favorite whole wheat crust.  Great served with sweet potato fries, fruit, or a salad.

INGREDIENTS
 2 tablespoons butter or oil
1 onion, halved and sliced into thin half moons
1 pepper (I have used red, green, orange, or yellow)
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 1/2-inch strips
Salt and pepper
Whole wheat hotdog buns (about 6) s
8 slices provolone or havarti cheese

DIRECTIONS

Preheat the broiler in your oven and adjust a rack to the upper-middle position.

In a large skillet, melt the butter, add the onion and peppers and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper. Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.

Recipe Source: adapted from Cook’s country April/May 2010

Korean Beef and Rice {Or Quinoa}

Good in lettuce wraps or we line our bowls with romaine lettuce, scooped in some quinoa/rice and a spoonful of the meat mixture.   Adapted from Mel's Kitchen Cafe.

 INGREDIENTS
1 1/2 pounds ground turkey or beef
3 cloves garlic, finely minced
Salt and pepper

1/4 cup brown sugar
1/2 cup low-sodium soy sauce
1/4 cup low-sodium chicken or beef broth
1 tablespoon sesame oil
1/2 teaspoon red pepper flakes (or more to taste)
1/4 teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger

1-2 cucumbers finely diced
2-3 carrots shredded
3-4 cups cooked rice or quinoa for serving

DIRECTIONS
If you don't have leftover rice/quinoa, start cooking rice according to package directions (usually about 15-17 minutes cooking time).  If using leftovers, put rice in microwave about 5 minutes before serving stirring every 2-3 minutes.

In a large, 12-inch nonstick skillet over medium heat, add the meat, garlic and 1/4 teaspoon salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7-10 minutes. Drain any excess grease. In a liquid measuring cup or bowl, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes and ginger. Stir the sauce into the meat and simmer over medium heat for 5 minutes or so. Serve in a lettuce wrap over warm cooked rice or quinoa, topped with the carrots and cucumbers.

Hawaiian Haystacks

I am not a cream of chicken soup fan normally, but the whole family loves this recipe.  (If you want you can make your own cream of chicken soup.  I like this recipe).

2 cups chopped, cooked chicken (like rotisserie)
1 cup sour cream
1 cup cream of chicken soup
1/2 cup milk
1/2 tsp garlic powder
salt and pepper

4 cups cooked brown rice/quinoa

shredded cheese
chow mein noodles
pineapple, chopped
mandarin oranges (drained)
red pepper, diced
green onions, diced
coconut (toasted is great)
cashews, chopped

1.  In a sauce pan mix sour cream, cream of chicken soup, and milk until combined.   Stir in garlic powder, salt and pepper.   Add cooked chicken.  Heat until warm.
2.  Serve sauce over rice and top with your favorite toppings.

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

Prep Time: 10 min.      Total Time: 35 min.                 Serves 6

1 c. sour cream

1 ½ c. chicken broth (maybe add a little more)

1 Tbsp. Dijon mustard (or honey mustard)

¼ tsp. black pepper

1 ½ c. instant rice, uncooked (can use instant brown rice)

1 to 1 ½ c. diced, cooked chicken

1/2 to 1 c. ham, cut into pieces

4-6 oz. of sliced Swiss cheese shredded

1 c. corn flakes or ritz crackers, crushed

½ c. grated Parmesan cheese

2 Tbsp. butter, melted

Preheat oven to 375.

Whisk together sour cream, chicken brother, mustard and black pepper in a large bowl until smooth. 

Add rice, chicken, ham, Swiss cheese and peas; stir to combine.

Pour mixture into a 13x9-inch baking dish and spread evenly.

Mix together crushed corn flakes or cracker crumbs with the Parmesan cheese and melted butter in a small bowl. Sprinkle evenly over top of the casserole.

Bake uncovered on center oven rack for 25-30 minutes until heated through and topping is golden brown.

Amazing Burgers

Adapted from this burger recipe and Chef Gunyan's cooking class.  Chef insists that to make a good burger/sandwich you have to think about each of the components.

Toppings:

Pickle slices

Lettuce slices

Tomatoes--slice thin and season with salt, pepper, and a drizzle of olive oil.  Set aside while making burgers

Pickled red onions

Ketchup or fry sauce

Quick pickled red onions

• 1/2 cup vinegar
• 1 t salt
• 1 t sugar
• 1 clove of garlic (slice or diced)

Directions

In a small saucepan mix all the ingredients, stir and bring to a boil.  Remove from heat, add thinly sliced red onions.  Stir.  Cover with pot lid.  And let sit for 20+ minutes while making and grilling burgers.

Burgers:

• 2 pounds ground beef (we like 90/10 the recipe recommends 80/20)
• 2 t seasoned salt
• 2 T A-1 sauce or BBQ sauce
• 1 t freshly ground black pepper
• 1/4 cup room temperature water

Directions

In a small bowl mix all the ingredients together until well combined (I usually use my hands).  Form the beef into patties about 1/2-inch thick and slightly larger then the buns.  Refrigerate covered loosely with saran wrap until ready to grill.

Preheat grill over high to medium-high heat for 15+ minutes.  Turn heat down to medium high and grill about 6 minutes on each side (this is for just the slightest bit of pink).  If you want to toast the buns, during the last 2 minutes of grilling butter the inside of the buns and place on the grill to toast while the burgers finish cooking.  

Serve on a toasted whole wheat bun and top with lettuce, amazing tomatoes and pickled red onions (see above).

Country Pork Ribs

A super tasty and quick dinner.  These quickly became a favorite of EVERYONE even my pickiest eaters.  From my friend Miquelle.

2-3 lbs. country style pork ribs

1/2 c. soy sauce

1/2 c. water

1/4 c. packed brown sugar

Combine all ingredients except the pork in a small saucepan. Heat, but do not boil. Put ribs in crockpot and pour sauce over the ribs.  Cook in crock pot for at least 3-4 hours on high. (I usually do 6-7 hours on low so they are more tender). Pull off bones and shred pork.  Serve over rice.