because SIS said so

i've moved!

2011-04-13T22:15:00.000-04:00

it was time. i've finally branched off from because sis said so and started my own food blog called pb & kelly. this blog just didn't make sense anymore without my better half. so for now our little project is on hold and i'm a solo blogger. you will be automatically re-directed to my new site in a few seconds...hold tight and enjoy!

meet the author: joe yonan

2011-04-07T16:42:00.003-04:00

last night my dad took me to a private cooking demonstration and tasting with joe yonan. who is joe? joe is a food editor for the washington post, a two-time james beard winner and author of a new cookbook called serve yourself: nightly adventures in cooking for one.

joe's cookbook is really a reflection of his life and how he chooses to live it. joe is single and cooks for himself every night instead of ordering out or eating cereal over the kitchen sink. he also cooks interesting, good food for himself and hates leftovers (i think i have a culinary crush).

we had a great time at the event. joe is very funny, laid-back and just seems like a fun guy to hang out with. he gave some great tips, including what to do with leftover ingredients and how to use less dishes when cooking. he also gave a cooking demonstration for one of his recipes in the book: mahi mahi with kiwi-avocado salsa and coconut rice. the fish and rice cook in the same pot so you have less clean up! we got to try a little sample of this and man, was it good. i will definitely be making it sometime soon.

if you get a chance, i would take a look at the book on amazon. this is really a great find for all the singles out there - or even couples!

marinated tomatoes with feta

2011-04-06T13:27:00.000-04:00

here's a great, light side dish for your spring-time cooking. the red onion and red wine vinegar give it a deliciously tangy bite. this recipe couldn't be easier and tastes better the longer it marinates so you can make it in advance. this would be great to bring to picnic or backyard barbecue.

ingredients:
1 pints grape tomatoes
2 tablespoons red onion, small diced
2 garlic cloves, minced
1 tablespoon red wine vinegar
2 tablespoons evoo
2 tablespoons fresh chopped parlsey
1/4 cup feta cheese, in large chunks
salt and pepper

directions:
combine onion, garlic and red wine vinegar in large bowl. whisk in evoo. season with salt, pepper and parsley. add tomatoes and stir well to combine. gently fold in feta (making sure not to crumble the cubes). put in fridge and let marinate for at least one hour or overnight.

greek turkey burgers with spinach and yogurt sauce

2011-04-04T21:13:00.001-04:00

we're trying out a new diet at our house this week where we have no carbs for dinner. tonight i made bun-less greek burgers (with spinach). i served it over a bed of lettuce with grilled zucchini and marinated tomatoes. i packed the burgers with tons of flavor and top it with a creamy cucumber tzatziki sauce.

ingredients for burgers:
1 lb ground turkey
2 tablespoons red onion, minced
3 cloves of garlic, minced
1 tablespoon fresh parsley, minced
1/3 cup panko bread crumbs
1 tablespoon greek seasoning
1 egg
1/3 cup thawed and drained frozen spinach
salt and pepper

directions for burgers:
preheat grill (inside or out) to medium high heat. meanwhile combine all ingredients in large bowl and mix together. form into 5 equal patties. cook about 6 to 7 minutes per side.

ingredients for creamy cucumber tzatziki sauce:
1 cup non-fat, plain greek yogurt
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1 garlic clove, minced
1/2 tablespoon dried dill (or 1 tablespoon fresh dill)
1/4 cup english cucumber, seeded and chopped
1/4 cup feta
salt and pepper

directions for creamy cucumber tzatziki sauce:

combine all ingredients in bowl, mix well and let sit in fridge for an hour before serving.

to assemble, place turkey patty on bed of lettuce. garnish with grilled zucchini slices and marinated tomatoes. top with tzatziki sauce and serve.

the final product

pizza cookies for a stranger

2011-03-29T16:57:00.001-04:00

a couple weeks ago, my friend michelle read a blog post on i am baker. she wanted to give away 2 dozen cookies to five different people. she asked her followers to submit stories of those they thought deserved these baked treats and needed a pick-me-up in their lives. the response was incredible - she received over 165 nominations. realizing she couldn't make all these cookies herself, she reached out to the blogsphere asking if anyone would be willing to make cookies for a complete stranger. michelle and i signed up and were assigned this story:

"If I won these cookies I would send them to my Dad. My dad works in the flooring industry he is self taught in the trade and works very hard. He is now the head of a flooring company and his job is very stressful because simple mistakes cost lots of money to fix. He has had a lot of health problems due to the stress of working this job. He would like to quit his job but is waiting until after I get married in October so he can help pay for some of the wedding. After October he is planning on switching from his flooring job to making brick fire oven pizza. (It's amazingly good!) Right now my dad is having a hard time because a few people in our extended family do not support his idea of switching careers, and they tell him quite often. I would like to send him some "pizza" cookies just to let him know that I support him and to give him some encouragement." - Jaclyn

we made the cookies this weekend and shipped them today. we ended up being really happy with the final product...they were not only adorable but actually tasted delicious too. we packaged the cookies in pizza boxes to give jaclyn's dad that extra smile! we used i am baker's sugar cookie recipe and annie's eats royal icing recipe.

foodie fridays

2011-03-25T15:07:00.000-04:00

there seems to be a lot of carbs on this week's foodie friday menu....whoops? at least i threw in some kind of vegetable...even if it is accompanied by cheese and candied pecans. enjoy!

roasted brussels sprouts salad with spiced pecans via onecaketwocake.com

chocolate covered s’mores pops via lovefromtheoven.com

feta, semi sundried tomatoes muffin via frommylemonykitchen.com

green goddess grilled cheese panini via paninihappy.com

lemon pound cake via thesepeasarehollow.com

spanakopita panini

2011-03-24T11:09:00.000-04:00

in my post yesterday i talked about all of the leftover spanakopita dip i had from kim's bridal shower. i combined other greek-like ingredients to turn this leftover into a simple and easy spanakopita panini. the dip acted as the "glue" so i didn't need to add any cheese. the final product was pretty delicious - the dip melted into a creamy, savory mess that gave the rest of the ingredients tons of flavor. you can use any kind of bread you like, but i used the 100-calorie sandwich thins...bikini season is coming up after all.

ingredients:
100 calorie sandwich thins
grilled chicken breasts, cooked (i used the really thin kind)
roasted red peppers
mushrooms
spanakopita dip
s&p

directions:
preheat panini press. slather each side of bread/sandwich thins with a generous amount of spanakopita dip. season both sides with s&p. top one piece of bread with roasted red peppers, mushrooms and then chicken. top with remaining piece of bread and cook 5-7 minutes on panini press, until bread is crunchy and dip has melted. serve immediately.

spanakopita bites

2011-03-23T11:06:00.001-04:00

when i was planning the menu for kim's bridal shower i asked her what she wanted. she gave me a few suggestions but definitely wanted spanakopita. i knew making these guys the traditional way would be time-consuming and probably not the best idea since i was hosting the party. i didn't want to be greeting guests while i still had food in the oven. so i decided to make spanakopita dip and serve it in pre-made phyllo cups at room-temperature. they turned out great. my favorite part was the hint of garlic at the last second. i found a few different recipes online but ended up tweaking other to make up my own. with this recipe, i made about 60 mini cups and had tons of leftover dip - i've been using the leftovers this week to make meals for dinner...stay tuned.

ingredients:
30 oz non-fat greek yogurt
6 oz light mayo or light sour cream (i used mayo)
2 pounds frozen chopped spinach, thawed and drained
8 oz feta cheese crumbled
1/4 cup fresh parsley, minced
2 tablespoons onion powder
4 cloves of garlic, minced
4 teaspoons fresh dill, minced
1 teaspoon paprika
1/4 teaspoon nutmeg
s&p
mini phyllo cups (found in freezer section)

directions:
in a large bowl, combine greek yogurt, light mayo, spinach, feta cheese, parsley, onion powder, garlic, dill, paprika, nutmeg, and s&p in large mixing bowl. cover with plastic wrap and keep in fridge for at least one hour prior to serving to let flavors come together. (i did this the night before).

when you're ready to serve, cook phyllo cups according to package. remove from oven and fill with spanakopita dip. serve immediately or at room temperature. pretty simple...right?

chicken salad sliders

2011-03-23T10:33:00.000-04:00

i've been making chicken salad for a long time and i think i've finally mastered this classic. i like to use a combination of light mayo, light sour cream and greek yogurt. i also love to roast the chicken to give it maximum flavor. i made these guys at kim's bridal shower and served them on mini potato dinner rolls.

ingredients:
2 lbs bone-in skin-on chicken breasts (can substitute dark meat if you like)
3 celery stalks, cut into 1/4-inch dice
1/3 cup light mayo
1/3 cup light sour cream
1/3 non-fat greek yogurt
1/3 cup dried cranberries, roughly chopped
2 tablespoons fresh parlsey, minced
4 teaspoons lemon juice
s&p
evoo
mini potato roll

directions:
preheat oven to 400 degrees. trim off any excess fat on chicken and place on roasting pan. liberally season with evoo, s&p and 2 teaspoons lemon juice. make sure to season under the skin as well. place in oven and bake for about 1 hour, until fully cooked though. set aside and let cool.

once chicken has cooled, remove skin and pull apart from bone. shred into small pieces and place in a big bowl. add celery, light mayo, light sour cream, greek yogurt, dried cranberries, parsley, 2 teaspoons lemon juice and s&p. keep in fridge until ready to eat. to serve, scoop a large dollop of chicken salad on each mini potato roll and garnish with fancy toothpick.

bridal buffet bonanza

2011-03-22T17:20:00.006-04:00

last sunday i hosted a bridal shower for my friend kim who is getting married in the bahamas in just a few short weeks. i love entertaining and jumped at the chance to host this party. i was in charge of the food buffet and my friend michelle was in charge of the desserts buffet (jump over to her blog to see what an amazing job she did with this). i was going for a simple and elegant theme..nothing over the top, but nothing boring. here is the menu we came up with. the **starred** recipes are the ones i made. the rest were brought by the other gals.

chicken salad sliders **
antipasto platter (assembled my kim's sister-in-law, ra)
spanakopita bites**
egg rolls & deviled eggs (egg rolls were made by kim's mom and deviled eggs were bought at wegmans)
asian bbq meatballs**
pasta salad & fruit salad
baked brie and mushroom tartlets (these were made by main event caterers, but i think this recipe is pretty close)
sausage wonton stars
honey mustard turkey bites (this recipe calls for ham, but jodi used turkey to make hers)

side view 1

side view 2

chicken salad sliders

brie mushroom tartlets

sausage wonton stars...made with ranch!

antipasto platter

spanakopita bites

egg rolls & deviled eggs

got these cute straws from etsy and made the tags

honey mustard turkey bites

high school friends with the bride :)

sweet & tangy meatballs

2011-03-22T10:30:00.000-04:00

this normally isn't like me - but i have another asian recipe coming your way! i made these meatballs for my friend's bridal shower this weekend (that post is coming later) as an appetizer. i turned the leftovers into a weeknight dinner by adding brown rice and some veggies. theses little guys were extremely flavorful, moist, and sweet with a kick of spice. the best part is that you cook these in the slow cooker so there is really no cooking involved!

adapted from my recipes
ingredients:
1 lb ground beef, turkey or pork
1/3 cup panko breadcrumbs
3 scallions, chopped
1 egg
1 tablespoon soy sauce
1/2 tablespoon finely chopped ginger
2 cloves garlic, minced
1/2 cup bbq sauce
1/4 cup chinese plum duck sauce
2 tablespoons hoisin sauce
2 tablespoons hot chili garlic sauce
sesame seeds, for garnish

directions:
combine meat, panko, scallions egg, soy sauce, ginger and garlic in a large bowl. mix with your hands and form into 1-inch balls.

spray slow cooker with nonstick cooking spray. add meatballs. in a small bowl, whisk together bbq suace, plum duck sauce, hoisin and hot chili garlic sauce. pour over meatballs and gently stir, making sure to coat each one. cover and cook on low for 3 to 5 hours.

serve over brown rice and your favorite green vegetables - i chose a medley and added a little soy sauce to both. garnish meatballs with sesame seeds and eat up.

asian chicken pizza

2011-03-18T14:00:00.000-04:00

i found this recipe over at stephanie's cooks. my roommates are pretty obsessed with anything asian-flavored so i decided to try this pizza out on them. i ended up tweaking the recipe a little bit to make the sauce a little thicker. i think next time i would add a vegetable to balance things out - maybe red pepper strips or broccoli - but overall it was really delicious. i added a lot of red pepper flakes, so use your own judgment here.

ingredients:
pizza dough ( i always buy the trader joes brand)
2 boneless, skinless chicken breasts, chopped into small pieces
1/2 teaspoon red pepper flakes
1/4 cup low-sodium soy sauce
2 1/2 tablesoon. honey
3/4 cup apple cider vinegar
1 cup mozzarella cheese
evoo
sesame seeds (optional)
1 tablespoon flour
1 tablespoon water

directions:
preheat the oven to 450.

roll out pizza dough onto baking sheet. drizzle with evoo and cook for 5 minutes. remove from oven and set aside.

meanwhile, combine red pepper flakes, soy sauce, honey, and vinegar. heat skillet over medium-high heat with evoo. add chicken and cook about 5-7 minutes, until fully cooked through. remove from pan and set aside.

pour the sauce mixture into the pan. in a small bowl, whisk flour into water. beat until there are no more lumps of flour. add to pan and cook until sauce thickens and becomes syrup like, about 10 minutes. add the chicken, toss well.

top pizza dough with chicken/glaze mixture. make sure to cover every inch! top with cheese and sprinkle with sesame seeds. bake for an additional 5-7 minutes until cheese is melted and bubbly. serve immediately.

step right up

2011-03-17T12:12:00.000-04:00

every time we hire a new employee at work, the party planning committee (me and the office manager) try to host an event to welcome the newbie to the team. i've always been a fan of a themed parties (i once threw a murder mystery holiday party), so this time we went with a carnival theme. we served all the traditional carni foods you would expect - nachos, cotton candy, popcorn and old-fashioned coke bottles. i also made rainbow fruit skewers and strawberry fruit dip for the more health-conscious. we set up a buffet table for the occasion, but unfortunately the nachos couldn't go on the table because they had to be plugged into an outlet since we served it in a fondue pot.

here are a few pictures of the food and set-up:

the line up - minus the nachos
excuse the office chairs.

i bought these popcorn bags at party city and then taped these tags i made to them.
all i did was cut yellow card stock with fancy scissors and decorate with some sharpies.
half the popcorn we served was original and half was kettle corn.

the other half - sweet.


taste the rainbow. fruit dip was so easy and only two ingredients - get recipe here

portion control is key for this sugary treat.

i wish i hadn't given up soda for lent or else i would have downed two of these.

garlic teriyaki edamame

2011-03-16T21:57:00.001-04:00

i made this tonight as a quick easy appetizer while we were cooking dinner. they were sweet, tangy and salty - all in one bite. it is seriously so easy and a great way to spruce up your favorite soybeans. i found the recipe over at allrecipes.com and tweaked it a little bit.

ingredients:

1 (16 ounce) package frozen edamame in the pod

1/4 cup teriyaki sauce

2 tablespoons brown sugar

2 tablespoons apple cider vinegar

1 tablespoon sesame oil

2 tablespoons sesame seeds

2 teaspoons garlic powder

kosher salt

directions:

combine teriyaki, brown sugar, apple cider vinegar, sesame oil and garlic powder in a bowl.meanwhile, cook edamame according to package directions (i bought the kind you can microwave).

heat large saucepan over medium high heat. add cooked edamame and teriyaki mixture. cook and stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. sprinkle with sesame seeds and kosher salt to serve. enjoy!

m.i.a.

2011-03-14T17:35:00.003-04:00

that's me. to say i had an awful week last week would be an understatement. between work, messing up my knee and other things, food was the last thing on my mind. i'm singing a different tune these days and can't wait to get back into the kitchen. i'm hosting two parties this week - one at work and one for my friend kim (it's her bridal shower!) i'll be cooking and setting up cute decorative buffet tables for both events. here's what recipes you can expect from me:

asian chicken pizza
chicken salad on mini croissant
mini spanakopita phyllo cups
dinosaur sugar cookies with royal icing
rainbow fruit kabobs with dipping sauce

be back soon. i've missed you.

foodie fridays

2011-03-04T11:34:00.000-05:00

foodie friday is back this week with some great delights. every recipe makes me want to 1. drool and 2. leave work right now and go get in my kitchen.

creamy baked chicken taquitos via pink parsley

a healthier take on one of my high school vices.

fried tuna ball po boy via closet cooking

just in time for mardi gras.

garlicky white wine mussels via spoon with me.

this + friday date night = perfection.

stuffed flank steak and monterrey jack grits via confections of a foodie bride

take sunday family dinners to a new level with this elegant recipe.

pretzel caramel bites via this homemade life

you can't guess how easy these are - only 6 ingredients!

roasted greek chicken

2011-03-03T11:17:00.002-05:00

whole chickens were on sale this week at harris teeter so i picked one up and decided to go greek with it. the flavors worked great together - the zing from the lemon paired nicely with the savory herb rub i made. the only downside to this meal is that it takes awhile to cook - i would save this for a weekend dinner.

ingredients:
3.5-4lb whole chicken
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon garlic powder
1 lemon, cut in half
1/2 yellow onion, quartered
6 garlic cloves
parsley
evoo
s&p

directions:
preheat oven to 425 degrees. in a small bowl mix together dried oregano, dried thyme and garlic powder.

remove the chicken giblets and rinse the chicken inside and out. remove any excess fat and leftover pin feathers and pat the outside dry. liberally salt and pepper the inside and outside of the chicken. squeeze half of lemon juice on the outside of the bird and the other half on the inside of the cavity.

drizzle evoo over outside of chicken. using your hands rub herb mixture over entire bird, getting under the skin too. stuff the cavity with a bunch of parsley, onion quarters, both halves of lemon, and all the garlic cloves. tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

place chicken on a roasting tray in a tinfoil lined baking dish. roast about 1 1/2 hours or until juices run clear when you cut between a leg and thigh. **warning i took mine out of the oven after cooking for 60 minutes and it was still raw so be careful.**

remove from oven and let chicken rest for about 10 minutes before carving. serve with your favorite greek side dish - i did greek orzo salad.

greek orzo salad

2011-02-28T21:16:00.000-05:00

this is a great, easy side dish that comes together pretty fast. it's refreshing, light and pretty healthy. you can add any veggies you like. great substitutions would be zuchinni, spinach, capers, or sundried tomatoes.

ingredients:
1 cup dried orzo
2 roma tomatoes, seeded and diced
1/4 olives, sliced
1/4 cup red onion, minced
1/4 cup feta cheese
1/3 cup cucumber, diced
2 garlic cloves, minced
2 tablespoons parsley, minced
1-2 tablespoons evoo
juice of 1/2 lemon
1/4 teaspoon oregano
s&p

directions:
bring a large pot of salted water to a boil. add orzo and cook according to package directions. meanwhile add tomatoes, olives, red onion, feta, cucumber, garlic and parsley in a large bowl. once pasta has finished cooking, add hot noodles to vegetable mixture. add evoo, lemon juice, oregano and s&p. serve immediately or at room temperature.

new google recipe search

2011-02-28T10:26:00.000-05:00

i just read about this new feature today. google has set up a filter that restricts search results to only show recipes. you can also narrow your results by cook time, calorie count and ingredients. since this is still pretty new, google is only indexing a select number of food websites including food network, epicurious and allrecipes. but it's still very cool. check it out at google recipe search.

top taco - best shredded beef taco ever.

2011-02-23T15:53:00.000-05:00


picture via gimmesomeoven.com i forgot to take one myself, but this is pretty close to what they looked like.

last weekend, my roommates and i hosted "top taco". we got together with a group of our guys friends that live together to stage the ultimate cooking showdown with a mexican fiesta. the rules were simple - each team had to cook three dishes - queso, guacamole and tacos - and each round would be judged individually. the boys ended up with the winning queso and the girls with the winning guacamole. that meant it was up to the taco round to decide our fate. inspiration came after my visit to salt lake city last month. we had stopped by a diners, drive-ins and dives favorite - red iguana - where we sampled a little taste of heaven in their shredded beef tacos. i tried googling to find the recipe but came up with no luck. i even called red iguana and asked for the recipe where a little mexican man simply laughed on the other end. so i ended up watching the ddd segment on youtube and wrote down all the spices they used to marinate their meat and came up with my own recipe. the meat turned out absolutely delicious - it was moist, juicy, packed with tons of mexican flavor and just a little bit spicy. in the end, we won the taco round and became the champions of top taco!

ingredients:
2 tablespoons cumin
2 tablespoon chili powder
1 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon paprika
1/2 teaspoon marjoram
1/2 teaspoon cayenne pepper
salt and pepper
4 lbs boneless chuck roast
3 bay leaves
28 oz can of tomatoes
2 cups low sodium beef stock
3 chipotles in adobo sauce
1 large onion, chopped
4 garlic cloves, chopped
toppings: flour tortillas, monterrey jack cheese, sour cream

directions:
in a small bowl, combine cumin, chili powder, oregano, thyme, paprika, marjoram, cayenne pepper, salt and pepper. trim fat from beef. using your hands, rub spice mix over all sides of meat and set aside. meanwhile, add can of tomatoes, bay leaves, onion, garlic, chipotles in adobo, more salt, and beef stock to slow cooker. add beef to slow cooker and cook on low for 8 hours.

remove the beef from the slow cooker and shred with two forks. add back to slow cooker and keep on warm until ready to serve.

to assemble, heat small skillet with a little evoo. take a flour tortilla and smother it with sour cream. add a good about of cheese and beef (make sure to get some of the juices that the beef was cooking in). fold in half and sear for 1 minute on each side in the skillet until tortilla is a little bit crispy. eat it up immediately before someone else does. repeat for the rest of the tacos.

feel free to use your own favorite mexican toppings - we just went with something traditional!

steak and cheese panini

2011-02-17T22:01:00.000-05:00

i've been wanting to write a post using only pictures to give directions for a long time. tonight's meal was the perfect way to start because it was so easy to make - only has 5 ingredients and only takes about 10 minutes. plus you can't really go wrong with a steak and cheese. so here we go...

all the ingredients lined up - grilled flank steak, provolone cheese, french bread, mayo & hot pepper spread

cut the bread in half.

liberally spread mayo and hot pepper spread on both sides of bread.

add the cheese to both sides.

top with sliced steak.

assemble the rest of the sammies.

add to panini press. cook for 5-7 minutes.

final product.

close up. is your mouth watering?

happy valentine's day with chocolate sugar cookies

2011-02-14T09:42:00.001-05:00

i made these chocolate sugar cookies with royal icing for all of my valentines this year. they came out great and i was even impressed with myself. usually for me baking comes with some sort of a minor meltdown followed by a large glass of wine. but this time things were smooth sailing. i think it's because annie's eats gave such great detailed instructions. i'm not going to post the recipe on here, just go over to annie's eats and take a look - she took pictures step by step.

happy valentine's day!

foodie fridays - valentines

2011-02-11T16:02:00.000-05:00

there seems to be some mixed emotions about the holiday of loooooove. on one extreme, there are those that go out of their way to do all the cuddly wuddly traditional v-day stuff and then there are those that would rather get drunk and break hearts. i fall somewhere in the middle and believe that no matter what your facebook relationship status says, you should do something. and to me, something means cooking. today's foodie friday is devoted to delicious treats that we should all bake up for the loved ones in our lives.

pick your stance with strawberry love bugs via wing-it vegan

nothing says "i wuv you" like chocolate syrup in your teeth.
molten chocolate cakes via confections of a foodie bride

this is my favorite. so simple. so cute. so sweet.
white and dark hearted brownies via smitten kitchen

apple heart candy grams via duhlicious

hot cocoa + strawberry milkshake = pretty genius idea

strawberry sweethearts cocoa via two peas and their pod

sausage spinach black bean soup

2011-02-11T13:46:00.000-05:00

i'm always looking for some kind of new healthy soup recipe that doesn't involve cream or butter. so you can imagine my excitement when i found this great weeknight meal for those cold winter nights via know whey. i altered the recipe a little bit based on what i already had in my pantry. the soup turned out really delicious and i don't think i'd change a thing. the red pepper flakes made things a little spicy so make sure to use at your own discretion.

ingredients:
2 cans black beans, drained and rinsed
8 cups chicken stock
1 large yellow onion, chopped into small pieces
4 cloves garlic, minced
1 lb chicken or turkey sausage, quartered and cubed
1 lb baby fingerling potatoes, halved
1 bag of fresh spinach (6-8oz depending on brand)
1 can diced tomatoes, with juice
3/4 of a small can of tomato paste
1 red bell pepper, seeded and cut into 1 in cubes
2 teaspoons sweet smoked paprika
1 teaspoon herbes de provence
1/4 teaspoon red pepper flakes
s&p
evoo

directions:
heat evoo in a large stock pan over medium heat. add onion and cook for 5 minutes. add the garlic and sausage and cook until browned. add stock and beans. simmer for 10 minutes. next add tomatoes, red bell pepper, tomato paste, paprika, herbes de provence and red pepper flakes. add potatoes and cook 20 minutes more, then add spinach and finish cooking until potatoes are done. add s&p if needed. serve with fresh hot bread for dipping.

national bagel day!

2011-02-09T12:25:00.001-05:00

today is national bagel day - who knew! bagels just might be my favorite guilty pleasure. there is nothing better than an everything bagel, still hot from the bakery and smeared with cream cheese. what's your favorite kind of bagel?

in honor of this national holiday, einstein brothers is giving out free bagels. check it out here. go out and get yours soon!

winter pasta with cauliflower and brussel sprouts

2011-02-09T10:15:00.000-05:00

i got this recipe from the blog the year in food. she takes beautiful pictures and i knew right when i saw her picture of the dish that i needed to try it out. i feel like i say this a lot, but this meal came together pretty easily - but it's true! i was a little worried that the dish would be a a little bland (the sauce = pasta water + cheese) but i was definitely mistaken. the capers really pulled through for me. it gave every bite that extra salty, briny taste that was ooo so delicious. this is a great week night meal that packs in the veggies without being boring. you could also add a can of tomatoes to this to add more flavor. serves about 4 to 6 people.

ingredients:
1 lb pasta
1 small or medium head cauliflower, stem and leaves removed, chopped
3/4 pound brussels sprouts, trimmed and sliced lengthwise
3 tablespoons evoo
1/4 cup chopped, fresh parsley, plus more for garnish
1/3 cup grated parmesan cheese, plus more for garnish
3 tablespoons capers (i added more because i love them that much)
4-6 anchovy fillets, mashed to a paste (adjust according to taste)
zest of one lemon
1/4 teaspoon dried chili flakes
1/4-1/2 teaspoon garlic powder (use your judgment)
s&p to taste (as this dish has a lot of salty components, taste before adding)

directions:
preheat oven to 400 degrees. bring large pot of salted water to a boil for the pasta.

toss the cauliflower and brussels sprouts in one tablespoon evoo. lightly season with s&p and garlic powder. spread in a single layer on a baking sheet and roast until browned at the edges and soft in the center, about 20-30 minutes. turn once about halfway through. while the veggies are roasting, cook your pasta according to instructions on the package.

when the pasta is ready, drain, reserving 1/2 cup of the cooking liquid. return pasta to the pot to keep it warm. add the two remaining tablespoons of evoo to the pasta, then the parsley, parmesan, capers, anchovy paste, lemon zest and chili flakes. if it’s a little dry, add some of the cooking liquid. toss gently to distribute everything. add the cauliflower and brussels sprouts and toss again, gently. season to taste with s&p. if the pasta needs to be reheated, do so over a low flame, stirring to prevent burning. garnish with grated parmesan and chopped parsley if desired.

food fridays - super bowl edition

2011-02-04T15:56:00.000-05:00

this foodie friday is all about the super bowl and the steelers taking the win. i'm usually not a football fan, or a sports fan for that matter, but when you live with a die-hard steelers fan things start to change. my stepdad wouldn't be proud, but this sunday i'll be wearing black and gold, swinging my terrible towel, and screaming "here we go steelers" at the top of my lungs. i'll also be preparing some kind of delicious treats. below are some appetizers that will make your guests love you - no matter what team you're cheering for. enjoy!

italian sub dip via baked bree. remind me of jimmy johns. yum.

pimiento cheese fritters via pink parsley. two words: fried cheese.

soft pretzel bites via what's meagan making. can't resist little nuggets of fun.

spicy garlic wings via blogchef.net

souper bowl chili via taylors takes a taste. created with the team in mind.

end the night with steelers cake pops!

easy mini turkey meatloaf

2011-02-03T22:32:00.000-05:00

my roommate returned tonight after a month-long vacation in park city, utah. i welcomed her back the only way i know how - with a fresh hot meal. meatloaf is extremely easy. you just mix everything in a bowl, form them into mini loaves and pop in the oven. they turned out flavorful, moist and just plain delicious!

ingredients:
1/2 cup chopped onion
4 garlic cloves, minced
3 tablespoons breadcrumbs
1 teaspoon fresh thyme
3 tablespoons worcestershire sauce
1 large egg
3 tablespoons ketchup
1 teaspoon tomato paste
1 pound ground turkey
gravy
s&p

directions:
preheat oven to 350 degrees. in a large bowl mix together all of the ingredients (except the gravy). form into 6 equal mini loaves and place on greased baking sheet. bake for 30 minutes and top with hot gravy. serve immediately and enjoy.

foodie fridays

2011-01-28T11:05:00.000-05:00

foodie fridays is part of my new years resolutions where i blog about recipes i've found via other food blogs throughout the past week but never had a chance to make. this week i've got a combination of meals to cure the winter blues and some superbowl delights. enjoy!

classic american pot roast via my kitchen movement

i'm envisioning garlic mashed potatoes to soak up that gorg creamy, rich sauce.

peanut butter chocolate macaroons via annie's eats

can't think of a better way to end a meal than with peanut butter and chocolate.

loaded baked potato dip via baked bree

super easy, includes bacon and involves chips. that's enough for me.

chipotle chicken chili with flaming tequila-pepper salsa and avocado ranch dressing via big flavors from a tiny kitchen

the avocado ranch dressing on top is what sold me.

60 minutes onion rolls via know whey

in no time you could have a fresh roll for your next ham and cheese sandwich.

italian wedding soup

2011-01-27T17:10:00.000-05:00

while everyone was sitting in 6 to 7 hours of traffic to commute home last night, i was making italian wedding soup in my pjs. this is one of my favorite kinds of soups and i can't believe i've never made it before. it's super easy and versatile - you can substitute any kind of greens for the spinach and any kind of pasta for the orzo. however, the best part was the meatballs - they were super moist from cooking in the chicken broth. we served it with homemade cheesy garlic bread for dipping...ahh perfection.

ingredients:
3/4 pound ground beef
1/2 italian style breadcrumbs
3 large eggs
3/4 cup parmesan cheese
1/4 cup finely shredded mozzarella cheese
1 teaspoon dried oregano
red pepper flakes
1 medium onion, diced
5 cloves of garlic, minced
10 cups chicken stock
10 oz fresh spinach
evoo
s&p

directions:
combine beef, bread crumbs, 1 egg, 1/4 cup parmesan cheese, mozzarella cheese, red pepper flakes, oregano and s&p in a bowl. form into mini meatballs - about 1 inch in size - should make about 20-30.

heat evoo in large skillet over medium high heat. add meatballs and cook about 3-5 minutes until browned, turning occasionally.

in a large stock/soup pot or dutch oven, heat evoo over medium high heat. add onions and garlic. cook about 10 minutes, until onions are translucent, but not browned. add the chicken stock and bring to a boil. add the spinach and meatballs, reduce heat to low and simmer for 15 to 20 minutes.

meanwhile, combine remaining 2 eggs and 1/2 cup parmesan cheese in a small bowl. slowly pour the egg mixture into the hot soup, stirring constantly. cover and simmer until egg bits are cooked about 2 minutes. season with salt and pepper if needed. serve immediately with cheesy garlic bread.

don't miss me too much

2011-01-19T16:51:00.000-05:00

i fly out tomorrow to park city, utah to visit one of my favorites and my bests, sparkman. she's living in the sundance capital for the month of january and i felt it was necessary to tag along for a long weekend. we have a weekend planned of skiing, good eats and of course celebrity sights. ahhh i'm going to be in hollywood heaven. we're also hoping to catch the living for 32 virginia tech movie that is premiering at the film festival.

here i come, jake gyllenhaal!

ashley took this picture herself from her apartment.

chicken and andouille gumbo

2011-01-18T12:52:00.000-05:00

i invited some of my gal friends over for a saturday night pot luck last week. i made us a batch this chicken and andouille gumbo (via making life delicious). the secret to getting that gorgeous color of homemade gumbo is letting the roux cook for about 30 minutes (but never letting it burn) until it turns a dark caramel color. i was under a time crunch and didn't have a chance to do this all the way so mine isn't as rich in color as it should be. but that didn't stop this dish from being delicious - it was spicy, creamy/velvety, and really comforting. don't let the long list of ingredients scare you away. it really is a simple dish that comes together easily.

ingredients:
1/3 cup creole seasoning (found in spice section in grocery store)
5 boneless skinless chicken thighs
evoo
1 cup onions, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1/3 cup vegetable oil
1/2 cup unbleached all-purpose flour
12 oz. andouille sausage, skin removed and diced (about 1 1/2 cups)
6 cups cold chicken stock
3 tablespoons garlic, chopped
3 bay leaves
2 tablespoons worcestershire sauce
2 tablespoons fresh italian parsley, chopped
1/4 cup green onions, sliced
white rice
fresh french bread

directions:
preheat oven to 375 degrees. drizzle the chicken in evoo and evenly coat with about 2-3 tablespoons of the creole seasoning. bake for 20-25 minutes. remove from oven and cut into bite-sized pieces.

meanwhile mix the onion, celery, and bell pepper together. heat the oil in a dutch oven or heavy large saucepan over medium heat. whisk in the flour and continue to cook, stirring or whisking often until it is a dark caramel color. this takes about 30 minutes. add the andouille sausage, 1 tablespoon of the creole seasoning, and 1 1/2 cups of the onion/celery/bell pepper mixture. cook, stirring often, for about ten minutes or until the vegetables soften.

add the cold stock, the remaining 1/2 cup of the onion/celery/bell pepper mixture, the remaining 2 tablespoons of creole seasoning, garlic and bay leaves. bring to a boil and then down to a simmer. add the baked thighs and let it simmer for 2+ hours, stirring occasionally. about 10-15 minutes before you’re ready to serve, add the worcestershire sauce.

serve over white rice and use the french bread for dipping. garnish with fresh italian parsley.

foodie fridays

2011-01-14T14:18:00.000-05:00

everyday i read about 15-20 food blogs through my google reader and send myself recipes i like. i filter them into a "recipes" folder in gmail with the intention to make all of them one day. that folder has just kept accumulating and i haven’t been able to keep up with cooking them all.

so as part of my new years resolutions, i'm going to start foodie fridays where i blog about all these untouched gems. each week i will post 5 new recipes that look really delicious. plus you'll get to see some great websites from where i get my inspiration. welcome to foodie heaven...

thyme roasted carrots with goat cheese via confections of a foodie bride

salsa verde chicken and dumplings via pink parsley

pappardelle alla bolognese via making life delicious

biscuits and gravy via the hungry dudes

salted chocolate "twix" bars via crepes of wrath

skinny girl filet-o-fish

2011-01-11T14:34:00.000-05:00

somedays, a gal just wants something bad for you. i was having one of those days so i decided to improvise and make it healthier. i made low-fat coleslaw and low-fat tartar sauce by swapping out some of the mayo for fat free sour cream. (you could also use non-fat greek yogurt.) the fish really did taste like it was fried, but i only baked it. raelynn said it tasted almost exactly like the mcdonald's version. serves 4.

ingredients:
2 tilpaia fillets
2 tablespoons dijon mustard + 2 teaspoons
1/2 cup panko bread crumbs
2 teaspoons garlic powder
1 (16oz) package broccoli slaw (in produce section)
1/2 cup light mayonnaise
1/2 cup fat free sour cream
1/4 cup diced kosher dill pickles
2 teaspoons freshly squeezed lemon juice
2 teaspoons apple cider vinegar
2 teaspoons sugar
s&p
cooking spray
lettuce
red onion
100-calorie hamburger buns

directions:
preheat oven to 425 degrees. combine panko and garlic powder together in bowl. brush tilpaia filet with 1 tablespoon of dijon mustard each. season with s&p. dredge in panko mixture and place on baking sheet. spray with cooking spray on both sides of filet. this step will help you get that crunchy, fried texture without all the extra calories. bake for 10-12 minutes, until panko topping has turned golden brown.

in a small bowl, mix together 1/4 cup light mayo, 1/4 cup fat free sour cream, dill pickles, lemon juice and s&p. this is your tartar sauce.

in a large mixing bowl, combine 1/4 cup light mayo, 1/4 cup fat free sour cream, apple cider vinegar, sugar, 2 teaspoons of dijon mustard and s&p. add broccoli slaw mix and toss until coated. this is your coleslaw. if it's too thick - add 1 or 2 tablespoons of skim milk to thin it out.

to serve, cut each filet into two pieces. place 1/2 filet on hamburger bun, top with tartar sauce, red onions and lettuce. serve coleslaw on the side.

english muffin pizzas

2011-01-10T22:43:00.000-05:00

we're on a tight budget at barton street this month until we leave for the sundance film festival on january 20. i've been making dinner out of ingredients we already have at home, so you can expect lots of easy, cheap recipes coming from me. you can't go wrong with an english muffin masked as a pizza. obviously you should add your favorite pizza toppings, but i went with the classics. it seems silly to even post the directions for this, but here i go...

ingredients:
1 whole wheat english muffin
fresh mozzarella cheese
favorite marinara sauce
pepperoni slices

directions:
preheat oven to 400 degrees. toast english muffin until crunchy. top with marinara sauce, cheese and pepperoni slices. broil for 5 minutes, until cheese is bubbly and gooey. garnish with italian seasonings.

**if you're feeling really healthy - add some chopped spinach and mushrooms to your marinara sauce.**

vanilla creme brulee

2011-01-06T21:10:00.000-05:00

my dad's girlfriend bought me a creme brulee torch and dishes for christmas this year. i whipped it out this new year's eve to give it a try. i had never made this dessert before, but it was surprisingly simple. it was creamy and decadent, but not too rich. i used the traditional recipe that came with the set, but will definitely be trying out different versions soon. if you're a beginner like me, stick with this recipe for the first time and you can't go wrong.

ingredients:
1 cup cream
1 cup whole milk
1/2 teaspoon vanilla
3 egg yolks
1 whole egg
1/4 cup sugar
brown sugar

directions:
preheat oven to 325 degrees.

combine heavy cream, milk and vanilla. heat to boil. remove from heat and steep 10 minutes.

with an electric mixer, combine eggs and sugar. add the milk mixture in a steady stream. strain mixture through a fine strainer. skim foam off top.

divide into 4 ramekins. set in baking dish and pour enough hot water around ramekins to come to 1/2 way up the sides. place in oven for approximately 25 to 30 minutes, until just set. will tremble slightly. refrigerate for at least 2 hours.

cover top with lots of brown sugar. caramelize the tops with torch and eat immediately.

resolutions.

2011-01-04T14:30:00.001-05:00

last year sis and i cataloged our resolutions for 2010 on the blog. let's see how i did and then go over 2011's resolutions.

last year:

take cooking classes - done and i volunteer at them now too.
get over my fear of flying or find a doc that will give me xanax - haven't gotten over the fear, but have gotten the meds.
convince dad to take us to ireland to find our fellow fagans - still working on this one. dad are you reading?
plan a girls trip to vegas - we're doing sundance film festival instead. not a bad swap.
talk to strangers more. you never know who you just might meet - does getting other people to do it for you count?
get abs like britney circa 2002 - i never really counted on this one coming true, so it's not too much of a let down.
keep a journal of 2010’s events and memories - well, i blog.
take advantage of my backyard - try new dc restaurants, visit museums, tour the white house, attend more concerts - my bank account lets me know that i tried tons of new places, i visited the newseum, went to a couple of concerts, but didn't tour the white house just yet.
cater at least 5 events - i made it to 3: catered part of cookout for a cause with suz, catered birthday lunch for rae's dad (50 people) and catered christmas party for kate kreager's mom (60 people)
curb my spending habits on dresses. i’m eventually gonna run out of monies - didn't happen one bit. this summer was filled with urban outfitters dresses.
run a 10k and try not to die - have one planned for march 2011 in richmond.
live in the moment - laugh harder, smile longer, forgive faster, go confidently more- this year has been filled with some of the most trying moments (everyone told me 25 would be hard), but mostly some of the best. i have never laughed harder, smiled bigger, or loved more. i have an amazing bunch of family and friends and wouldn't be anywhere without them. still working on forgiving faster...it's a work in progress. :)

now for 2011's resolutions:

get serious about catering and turn it from a hobby into a part-time job
create a company name for my catering business and set up a new blog...i'm taking suggestions
every weekend start blogging about recipes i found online that week but didn't get a chance to make
have faith
plan a trip to see my freshman college roomate in hawaii (love you nowa)
finally redecorate my bedroom so it has a theme
plant a garden in the spring, even if it's just an herb one
take photography lessons and buy a food styling book
do something new each week, even if it's something small
live life - it's that simple

so there you have it. can't wait to look back this time next year and see how i've done. what are your resolutions?

here's to wishing you the best in 2011.

pizza bites

2011-01-03T21:57:00.001-05:00

i made these little guys as an appetizer for new years eve after i found the recipe over at annie's eats. they remind me a lot of this pizza-type roll-up/log my mom used to make for all the special occasions. you can add anything you like to the top, but i went with my favorites: parmesan cheese, garlic powder and red pepper flakes.

ingredients:
40 mini pepperonis
4 oz mozzarella, cubed
pizza dough (i used the trader joes brand)
evoo
s&p
pizza toppings - italian seasoning, parmesan cheese, red pepper flakes, garlic powder or onion powder

directions:
preheat oven to 400 degrees. lightly grease a 9-inch pie plate. divide pizza dough in equally pieces - about 20. take one of the dough pieces, top with a cube of cheese and two slices of pepperoni. pull the edges of the dough around the filling and pinch closed. place seam-side down in the baking dish. repeat again and again.

lightly brush the tops of the dough balls with evoo. sprinkle with s&p/your favorite seasonings and bake for 20 minutes, until tops are golden brown. serve warm with marinara sauce or ranch dressing.

lamb meatballs with cumin mint yogurt sauce

2010-12-29T10:12:00.000-05:00

i came up with this recipe after having a dream one night about being in the mediterranean enjoying the fine fare. the next morning i scoured the internet looking for lamb meatball recipes. i took different ideas from each recipe and created my own version. the meatballs turned out really well - they were moist and rich with flavor. the mint, garlic and feta paired so nicely with lamb. the cumin mint yogurt sauce gave the dish that extra oomph - creamy, yet refreshing. i served this as a dinner, but could also be a great appetizer. make the meatballs smaller and serve with cocktail toothpicks.

ingredients:
1 pound ground lamb
¼ cup breadcrumbs
½ cup crumbled feta cheese
3 teaspoons fresh mint, chopped
1 teaspoon fresh parsley, chopped
1 egg, beaten
2 garlic cloves, minced
½ small yellow onion, minced
6 ounces non-fat greek yogurt
¼ teaspoon cumin
¼ teaspoon garlic powder
1 teaspoon olive oil
½ tablespoon lemon juice
s&p
pita bread, cucumber slices, tomato slices

directions:
preheat oven to 400 degrees. combine lamb, breadcrumbs, feta cheese, 1 teaspoon mint, parsley, egg and s&p in a bowl and blend together with hands. mix until combined, but do not over mix. shape into equal portioned meatballs, should make about 15. place on cookie sheet greased with non-stick cooking spray and bake for 15 minutes.

meanwhile in a small mixing bowl, combine greek yogurt, cumin, garlic powder, 2 teaspoons mint, olive oil and lemon juice. season with s&p. refrigerate until ready to use. to assemble, place 3-4 meatballs on top of pita with cucumber and tomato slices. dollop with yogurt sauce.

this was me.

2010-12-28T16:03:00.000-05:00

i was lost and now i'm found again. i'm sorry for my absence lately. i could explain my lack of posting by telling you about my trip to aruba over christmas or by telling you about the crazy week i had leading up to the vacation week, but i've never been one for excuses, so why start now.

i've been a terrible friend and i know it. but the good news is that i'm back with some fresh ideas for the blog. stay tuned, foodies. i've missed you.

roasted squash ravioli with sage cream sauce

2010-12-09T16:37:00.000-05:00

this is one of those comfort meals that i crave when it's cold and windy outside. {i wish it would just snow already.} the dish highlights a perfect balance between creaminess, sweetness and saltiness. pair with a simple italian salad and a glass (or 4) of wine. serves 2.

ingredients:
1 shallot, minced
1 garlic, minced
1 cup butternut squash, peeled, seeded and cut into one-inch cubes
½ cup ricotta
30 wonton wrappers
½ cup chicken stock
1 tablespoon butter
½ cup half and half
1 tablespoon sage, chopped
2 tablespoons roasted pistachios, coarsely chopped
s&p
evoo

directions:
preheat oven to 400 degrees. in a large bowl, mix butternut squash with generous pour of evoo and s&p. working with your hands, make sure each piece is covered in oil. put the squash cubes in a single layer on a baking sheet and roast for 20-25 minutes or until the edges have begun to brown just a bit and are fork tender. remove from oven and let cool. in a food processor, combine cooled squash, ricotta and s&p.

working one at a time, take a wonton wrapper and scoop about 1 teaspoon of squash/ricotta mixture into center. wet edges of the wonton wrapper with water using your fingers and place another wonton wrapper on top. secure all edges to make sure there are no air bubbles or holes. working quickly, repeat again for each ravioli.

bring a large pot of water to a boil. season generously with salt and cook raviolis in batches (about 3 at a time) until they rise to the top, about 4 to 5 minutes. put in a large bowl and immediately mix together with a little evoo to prevent the raviolis from sticking together.

melt butter in sauce pan over medium heat. add garlic and shallot and stir until fragrant, about 60 seconds. Add chicken stock, cream and sage. season with s&p. increase heat and boil until sauce is reduced to ½ cup, about 5 to 7 minutes.

to assemble, place raviolis on plate, drizzle with sage cream sauce and garnish with roasted pistachios.

marinated flank steak with side of frisee, poached egg and pancetta vinaigrette

2010-12-07T10:16:00.000-05:00

i got inspiration for this meal while i was volunteering at culinaerie during a julia childs-themed cooking class. apparently salads with poached eggs are pretty big in french cooking. the creaminess of the warm runny egg yolk paired perfectly with the warm pancetta vinaigrette that had a acidic, tangy and salty bite to it. the steak marinade is pretty basic but stands up well to the elegance of the other ingredients. i served this as a main course, but you could definitely make smaller plates and serve as an appetizer. serves 4.

ingredients:
1 pound flank steak
1 tablespoon olive oil
2 tablespoons worcestershire sauce
3 garlic cloves, minced
4 poached eggs
2 bunches of frisée, torn
warm pancetta vinaigrette (recipe below)
s&p

directions for warm pancetta vinaigrette:
¼ pound pancetta, cubed
3 tablespoons apple cider vinegar
1 teaspoon dijon mustard
1 garlic clove, minced

cook pancetta in a skillet over medium-high heat until browned. remove with slotted spoon and drain on paper towels. reserve 2-3 tablespoons of drippings and discard the rest. add garlic to pan and cook until soft. whisk in dijon mustard and apple cider vinegar, loosening particles from skillet. remove from heat and season with s&p if needed.

directions for steak salad:
mix olive oil, worcestershire sauce, garlic, s&p in plastic bag and add steak. marinate for at least one hour, turning occasionally. remove flank steak from bag, discarding marinade. heat grill over medium high heat and cook steak about 8 to 10 minutes per side or to desired degree of doneness. cut steak diagonally across the grain into thin strips.

to assemble, place ½ bunch of torn frisée on bottom of plate. layer steak slices on one side. top the middle of the frisée with a poached egg. garnish with ¼ of the pancetta cubes and drizzle desired amount of dressing over entire dish.

seared sea scallops with citrus fennel salad

2010-12-03T15:50:00.000-05:00

ingredients:
4 radishes, thinly sliced
½ fennel bulb, thinly sliced
1 jalapeno, thinly sliced
1 tablespoon cilantro, minced
¼ cup grapefruit segments, cut into mini pieces
¼ cup orange segements, cut into mini pieces
¼ cup fresh orange juice
1 shallot
1 tablespoon white wine vinegar
1/3 cup canola oil
1 teaspoon dijon mustard
8 large scallops
2 teaspoons olive oil
s&p

directions:
in a blender, mix together orange juice, shallot, white wine vinegar, canola oil, dijon mustard and salt and pepper. combine radishes, fennel slices, jalapeno, cilantro, grapefruit and orange segments in a small bowl. mix together with salad dressing. meanwhile, heat a small skillet with olive oil. season scallops with salt and pepper. sear in skillet about 2-3 minutes per side, until scallops are browned on each side. to assemble, place a half of fennel salad mixture on plate. top with 4 scallops and drizzle with more dressing.

polenta cakes with caramelized onions, brie and basil oil

2010-12-01T12:42:00.000-05:00

i know it's been awhile since i last posted, but i promise i have some really great recipes coming up in the next few days/weeks. over thanksgiving i cooked up lots of treats - including these bite-sized appetizers. they were rich, creamy and just about perfect.

ingredients:
4 cups low sodium chicken stock
1 cup instant polenta
½ cup half and half
½ teaspoon garlic powder
1 large yellow onion, thinly sliced
2 tablespoons olive oil
s&p
brie cheese, cut into 1-inch squares
basil oil (recipe below)

directions for basil oil:
combine ¼ cup basil, ¼ cup extra virgin olive oil, 1 garlic clove and s&p in a food processor. blend for about 3 minutes until all the ingredients are incorporated.

directions for polenta cakes:
bring chicken stock to a boil. add polenta, stirring continuously for about 3 minutes. stir in half and half, s&p and garlic powder. pour into 13x9 greased baking dish. cover with plastic wrap and refrigerate for about 4 hours.

meanwhile, heat olive oil over medium heat in a large skillet. add onions and stir occasionally for 15 minutes. as the onions begin to caramelize and turn darker, stir more frequently, about every 60 seconds, for 10 to 15 minutes. entire process should take between 25-30 minutes. season with s&p to taste.

to assemble, cut polenta into 1 1/2 inch squares. top with slice of brie cheese and about 1 teaspoon of caramelized onions. drizzle with basil oil for garnish.

shrimp with curry coconut milk sauce

2010-11-17T11:51:00.000-05:00

this is the second part of the dinner i made for my family over the weekend. it's another 30-minute seafood dish that i had while volunteering at CulinAerie. when i first saw this on the menu, i was disappointed because i absolutely hate the smell of curry. something about it makes me want to gag every time. i was pleasantly surprised that red curry paste does not smell or taste like that yellow curry powder stuff. when making this, don't forget to add the lime juice - it helps to cut the fatty/creaminess of the coconut milk.

note: this recipe serves 2.

ingredients:
1/2 lb jumbo shrimp
1/2 cup coconut milk
1/2 cup water
1 teaspoon red curry paste
juice of one lime
1 teaspoon grated ginger
1/2 onion, minced
1 garlic clove, minced
1 cup baby bok choy, sliced thinly
cilantro, to garnish
cooked rice, as a side
evoo
s&p

directions:
heat evoo in large saucepan over medium heat. saute onion, ginger, bok choy and garlic about 3-4 minutes, just until soft. stir in coconut milk, water, red curry paste and s&p. bring to a simmer, reduce heat and cook uncovered for 5 minutes. stir in shrimp and increase heat to medium-high. cook and stir until shrimp is cooked through, about 5 minutes. add juice of lime at the last minute. serve over a bed of rice with a garnish of cilantro.

tuna tartare on crostini

2010-11-16T11:07:00.002-05:00

my roommate, suz and i, have recently been volunteering our time at the dc cooking school, CulinAerie. it's a pretty sweet gig. we get there early to prep for the classes, assist the customers during the class (mostly we're there to make sure their wine glasses are always full, but every once in awhile we'll get asked a question) and clean up afterwards. at the end of the night, when everyone has left and the kitchen is cleaned, all of the volunteers and the chef/instructor sit down and enjoy dinner together. the chef prepares whatever was on the menu for the class that night.

last week's class featured how to make seafood dishes in 30 minutes. i re-created part of the meal at home for my parents and brother. i definitely tried this out on the wrong crowd because i got mixed reviews - the men hated it and peg said it was good, but she didn't like it on the bread. i on the other hand, really loved it. raw tuna is definitely an acquired taste and it's not for all. however, if you dig tuna tartare this is a great recipe for you to try - it's an elegant appetizer and pretty simple to make. enjoy!

ingredients:
8 ounces sushi-grade tuna, cut into 1/4-inch dice (watch that video to see how to cut it into small pieces)
2 tablespoons green onions, green parts only, minced
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon peeled and grated fresh ginger
1/2 lemon, juiced
baguette, cut into slices
evoo
pepper
sesame seeds, for garnish

directions:
preheat oven to 365 degrees. place bread slices on baking sheet, drizzle liberally with evoo and cook for 7 minutes in oven. meanwhile, mix tuna, green onions, soy sauce, sesame oil, ginger, lemon juice and pepper in a medium bowl. to assemble, place a heaping tablespoon of the tuna mixture on each crostini. garnish with sesame seeds. serve immediately. it is important that the tuna is not left at room temperature for more than 1 hour because you're eating it raw!

honey pecan glazed salmon

2010-11-12T11:54:00.000-05:00

this recipe comes from a weightwatchers five-ingredient 15-minute cookbook i bought awhile ago. you can't beat a meal that uses ingredients you probably already have in your pantry and that combines salty with sweet!

ingredients:
1/4 cup honey
4 teaspoons finely chopped pecans
1 tablespoon soy sauce
4 (6 oz) salmon fillets
pepper

directions:
preheat oven to 425 degrees. combine first three ingredients in a large zip-top bag. sprinkle fish with pepper and add to bag and seal. marinate in refrigerator at least 15 minutes (don't do it much longer than this - fish doesn't need to marinate that long or else it will start to break apart). remove fish and nuts from bag, reserving marinade. place fish on foil lined pan and top with nuts. bake at 425 degrees for 15 minutes or until fish flakes easily with a fork, basting fish twice with reserved marinade while baking.

beef and barley soup

2010-11-11T20:37:00.000-05:00

such a simple recipe for a simple gal trying to stay warm. this soup comes together in a flash - you basically put everything in the pot and let it simmer for an hour to let all of the flavors come together. the end result is the perfect low-maintenance hearty meal that tastes like it's been cooking all day.

ingredients:
1 pound ribeye steak, fat trimmed and cut into 1 inch pieces
1 onion, chopped
3 garlic cloves, minced
8 cups low sodium beef stock
16 oz no-salt added tomatoes, drained and chopped
1/2 cup medium barley grains (i used quarkter brand)
1 teaspoon dried basil
1 bay leaf
8 oz frozen mixed vegetables
s&p
evoo

directions:
heat evoo over medium high heat in a dutch oven. add meat and brown on all sides. add onion and garlic. add remaining ingredients except for the frozen vegeables. bring to boil, reduce heat to low and cover. simmer for 40-50 minutes, stirring occasionally. add frozen vegetables and cook for 10 minutes until vegetables and barely are tender. season with more s&p if needed.

do you feel warm yet?

ina garten's baked fontina

2010-11-09T22:23:00.000-05:00

$&(*^%@#!!!!!!! is the best way to describe this appetizer - it's basically an easier way to make fondue while still looking elegant. this recipe is from ina's new cookbook (how easy is that?) that came out a few weeks ago. foodies on the blogosphere were already going crazy over this dish and i knew i was going to have to join in on the fun. we had a girls night last weekend and i asked one of the gals (lynn) if she would mind making this. there were only four of us and we basically devoured the entire thing. enjoy!

ingredients:
1 1/2 pounds italian fontina, cut into 1-inch dice
1/4 cup olive oil
6 cloves garlic, minced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty french baguette

directions:
preheat the broiler and adjust the oven rack to 5-6 inches from the heat source.

scatter the fontina cubes evenly in a 12-inch skillet or cast-iron pan. drizzle with the olive oil. combine the garlic, thyme, and rosemary, and sprinkle evenly over the cheese. sprinkle with the salt and pepper.

place the pan under the broiler for 5-6 minutes, or until the cheese is melted, bubbling, and starting to brown.

serve family-style: right out of the oven with crusty chunks of bread for dipping.

gooey, cheesey, deliciousness.

fish in a flash: tilapia with tomato caper salsa

2010-11-04T11:53:00.000-04:00

the good thing about tilapia is its mildness. you can go any direction with it - italian, indian, greek, mexican, caribbean, asian, american, etc. last night i decided to go with mexi-italian. from start to finish this meal took 15 minutes to make. i served it with a side salad of mixed greens, feta and more tomatoes. yum.

(note: this recipe only serves one, but it's just as easy to make for four people as it is for one.)

ingredients:
1/2 tomato, chopped with seeds removed
1/2 tablesoon flat-leaf parsley, chopped
1/4 tablespoon capers, drained
1/4 tablespoon apple cider vinegar
1 garlic clove, mashed into a paste (this helps to spread the garlic more evenly so you don't get a big chunk of raw garlic...here's how to do it)
3/4 tablespoon evoo
s&p
1 (6-ounce) tilapia fillet
cooking spray

directions:
preheat broiler. combine tomato, parsley, capers, vinegar, garlic paste, evoo and s&p in small bowl. brush fish with more evoo and season with garlic salt and pepper. place fillet on baking sheet (greased with cooking spray) and broil for about 6 minutes until fish flakes easily when tested with a fork. garnish with salsa and serve immediately.

up close and personal.

roasted cauliflower with gremolata bread crumbs

2010-11-03T21:16:00.000-04:00

ever find yourself looking for that perfect side dish that comes together in a flash? well, i've found it for you courtesy of food 52 via the thin chef. the herbed gremolata is a mixture of lemon zest, panko, garlic and parsley. cauliflower can be pretty bland, but this recipe adds a great punch.

ingredients:
2 large heads cauliflower
1/4 cup plus 2 tablespoons olive oil, divided
s&p
1/2 cup panko (japanese bread crumbs)
zest of 1 lemon
2 cloves garlic, finely minced
2 tablespoons roughly chopped fresh parsley

directions:
preheat oven to 425 degrees. trim tough stem and core from cauliflower and discard. using a paring knife, cut cauliflower into smaller spears. place in a large bowl. add 1/4 cup oil, 1/4 teaspoon salt and pepper; toss to combine. spread cauliflower out on 2 large, rimmed baking sheets. roast until edges start to brown, about 20 minutes, stirring halfway through. meanwhile, heat remaining 2 tablespoons oil in a large sauté pan over medium-high heat. add panko and remaining 1/4 teaspoon salt and stir to coat in oil. cook, stirring constantly, until bread crumbs are golden. add lemon zest and garlic and toss until mixture is very fragrant and bread crumbs are golden brown, about 2 minutes. place in a medium bowl and add parsley, stirring to combine. set aside. remove cauliflower from oven and place on serving platter. top with bread crumbs and serve immediately.

trick-or-treat station part duex

2010-10-31T22:49:00.000-04:00

as promised, here are the pictures of the candy station i created for last night's party/fundraiser. the event turned out to be a huge success and we were able to raise a lot of money towards such a good cause - thanks to everyone who came out and donated! if you're still interested in helping out - we're still taking online donations for this saturday's walk.

wide view.

brownie fudge bites!

closer look - these were the original cake pops (monster eye balls) that i didn't end up using.

creepy scary eye balls (red velvet cake pops)
warning: making these may or may not cause a meltdown :)

peanut m&ms, twizzlers with gummy bears, brownies and cake pops!

autism speaks candy dish with reeses pieces

side view.

supporting the cause.

andddd the hosts! crabbies and where's waldo crew.

trick-or-treat station

2010-10-29T10:17:00.000-04:00

this year we're staying away from the masses and hosting a halloween party/fundraising event to help raise money for the autism speaks walk on november 6th. meagan {one of the roommates and occasional guest blogger} is an early-intervention teacher for kids with autism so we're walking in the event in honor of her students (did you know that 1 in every 110 children are affected by autism every year?}

we've promised our guests kegs, a fancy cocktail served in a cauldron, and some halloween treats {here's where i come in}. i decided not to make any real food - the only things i will be serving is candy and cake. i'm dreaming of making an over-the-top candy bar/station that you see at weddings. basically it's a one-stop shop for trick-or-treaters. i'll post pictures after the event of what i come up with, but in the meantime - here's my inspiration:

if you're feeling generous, please please please donate to the cause on this website - every little bit helps. and if you're feeling thirsty, please stop by the halloween bash tomorrow night - starts at 8.

mustard and herb roasted chicken thighs

2010-10-28T10:35:00.000-04:00

mustard+herbs+chicken = one happy sis.

this is an extremely easy recipe that i got from the wednesday chef and it took no time to put together. i was able to pop it in the oven, do some other things around the kitchen and get a workout in - all while this bubbled away. the tangy mustard complimented the fresh herbs beautifully and the crunchy coating added a nice texture against the juicy dark meat. i only tweaked the original a little bit. here's how to do it:

ingredients:
8 chicken thighs, with bone and skin-on
3 teaspoons fresh, minced parsley and sage
2 large garlic cloves, minced
4 tablespoons dijon mustard
s&p
1/3 cup panko
2 tablespoons melted butter

heat the oven to 350 degrees. rub chicken with fresh herbs, garlic and s&p - make sure to get under the skin as well. brush 1/2 tablespoon mustard over the skin side of each thigh to coat thinly. lay the legs in a shallow baking dish, leaving space between them. sprinkle evenly with the panko and drizzle evenly with the melted butter. roast for about an hour (give or take 10 minutes depending on how big your pieces are.) coating should be crisp and the meat very tender.

ps - i'm still working on my photography skills. sorry this picture looks so bad - i feel like i'm not doing it any justice. suggestions are welcome!

breakfast for dinner: eggs in a basket with garlic bread and avocado

2010-10-27T10:27:00.000-04:00

i decided to go out of my comfort zone of making traditional dinner meals by making breakfast instead. i recently have a new obsession with runny yolks after eating a poached egg during a cooking class at culinarie. this recipe seemed like the obvious choice to please my palate. you really can't go wrong when there is avocado, turkey bacon, a runny yolk and garlic bread to soak it all up.

ingredients:
thick slice of bread (i used texas toast from trader joes)
1 egg
slices of avocado
garlic powder
s&p
butter
turkey bacon

directions:

melt butter in non-stick skillet over medium heat. using a round cookie cutter, cut out a hole in the middle of the bread (we only had a heart shaped cookie cutter and it worked fine). add the slice of bread to the pan, sprinkle with garlic powder and cook until golden brown and toasty - about 3 minutes. flip bread over (season with more garlic powder) and crack egg into the open hole of the bread. season egg with s&p. cook for about 3 minutes, until egg has begun to set. flip again one more and let cook for an additional two minutes - egg will be runny and beautiful. top with avocado slices and serve with apples slices and turkey bacon.

this is why you're fat.

2010-10-21T10:15:00.003-04:00

yes, i know we have a food crisis/epidemic going on in our country. yes, i know that the obesity rate is absurd. yes, i realize jamie oliver probably wouldn't like this post very much. but, i couldn't resist sharing this blog with you. it makes me smile. "this is why you're fat" is a compilation of some of the most over-the-top, fatty, will-probably-kill-you dishes that readers submit. it's basically food porn for any true lover of junk foods (me). some of my favorites include:

bacon wrapped chicken wings

peanut butter, nutella and maple-bacon rice krispie treats

bacon corn dog

pizzatacocalzone (crisp taco, cheese sauce, and shredded cheese, wrapped in a personal sized cheese pizza and deep fried)

dorachoes (cooler ranch, taco supreme, and nacho cheese doritos covered in two pounds of taco meat, three bags of shredded cheese, jalapenos, guacamole and sour cream)

baked potato pizza

deep fried reeses cups wrapped in bacon

mashed potato rolls (cheddar cheese rolls filled with cheesy mashed potatoes)

it's interesting how all my choices had to do with fried food or bacon. yum.

here we come, west coast.

2010-10-20T11:52:00.001-04:00

raelynn and i are packing our bags to leave tomorrow for a long weekend in san francisco and napa valley.

we have a few stops planned - the wharf, alcatraz, the golden gate bridge, and of course the full-house house. any suggestions for our trip are always welcome.

have a great weekend everyone!

(photo credit - visualize, socialtravellersite.com, joannagoddard.blogspot.com, journeyfish.com)

she's a star.

2010-10-20T11:27:00.000-04:00

one of my roommates (suzanne) recently dabbled in a little acting through her job at aol. she was asked by an editor-in-chief to star in a quick video about her obsession with silly bandz. just watch her go...she's a natural.

newest obsession.

2010-10-19T14:43:00.000-04:00

anyone who knows me, knows i have a serious obsession with ranch dressing. i put it on just about everything - pizza, chicken/beef/pork, tacos, chips, pretzels, potatoes, vegetables, bread - i have even put it on fish before.

i've found a new way to indulge in my favorite snack without having the guilt. simply mix a hidden valley ranch seasoning packet with 16 oz of non-fat plain greek yogurt (instead of sour cream or mayo). the best part is that you get the added health benefits of more protein and less fat. the yogurt is thick and creamy so you tastes like you're eating the real thing!

i think i just fell in more in love with ranch.

asian steak fajitas

2010-10-14T14:52:00.000-04:00

i know it seems a little silly to be posting another fajitas recipe, but this one was different. this was a fusion between asian and meixcan flavors. let me explain.

denise (meagan's mom) had us over for dinner on monday night. she made grilled asian flank steak and her signature hashbrown casserole (seriously you guys must make this asap.) she sent us home with leftover steak to eat up this week. meagan and i were craving something mexican so we decided to make fajitas. i sauteed up some sweet bell peppers and onion, re-heated the beef and topped it off with our favorite extras - sour cream, monterrey jack cheese and pre-made guacamole salsa from wholly guacamole.

i was a little skeptical at first to be mixing the two cultural flavors, but it actually turned out pretty delicious. the sweetness from the asian marinade paired nicely with the creaminess of the guacamole salsa and sauteed onions and peppers. below is the recipe for the steak marinade. it's best to let it sit over night to get the maximum flavors.

ingredients:
1/3 cup canola oil

2 cloves garlic, minced
2 tablespoons red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/4 cup diced scallions
s&p
2 pounds flank steak

directions:

combine the marinade ingredients together in a plastic resealable bag with steak. coat well with the marinade and chill/marinate for at least 2 hours and up to overnight. preheat the grill (indoor or outdoor) with high heat. take the steak out of the marinade bag and sprinkle generously on all sides with coarse s&p. grill about 5-10 minutes on each side, depending how rare/cooked you like it. meanwhile, make another batch of marinade. cook on stove over low heat while meat is cooking.

remove steak from grill, cover with aluminum foil and let rest for at least 20 minutes. make very thin slices, against the grain, and at a slight diagonal so that the slices are wide. serve with reserved marinade.

the pumpkin post

2010-10-12T13:49:00.002-04:00

let's face it - every food blogger knows that during the fall season we're going to have to write our obligatory posts about apples and pumpkins. i had this post planned already for sometime in october but it got bumped up a few weeks when i received this email from one of my friends, brittany. she writes:

sis,
i don't know if you take requests for your fabulous blog but if you do, i've got one! this new fall weather has left me with constant cravings for all things pumpkin spice (thanks alot starbucks, like i needed something else to crave). as you know i am what i like to call "domestically challenged" so here is my request: could you do a healthy pumpkin recipe for those, who like me, don't cook/bake often (or ever)? thanks love!!
xoxo
B

p.s. love the blog, if you keep this up i may start, dare i say it?....cooking!

there is nothing i love more than a challenge, espeically a cooking challenge. i have found some really easy recipes and also some for the more advanced chef. let's start with what good housekeeping had to say regarding simple ways to introduce canned pumpkin into recipes:

stir pumpkin and green chiles into homemade chili for a creamier texture with a mexican twist
whip up a smoothie with chilled pumpkin, milk, vanilla yogurt, and a pinch each of sugar and pumpkin pie spice
beat 8 ounces light cream cheese and 1 cup pumpkin until smooth; add 1/4 cup sugar and 2 teaspoons pumpkin pie spice, and serve as a dip for fruit and cookies or as a spread for toasted bagels

now for the recipes...

pasta with mushrooms and pumpkin-gorgonzola cream sauce
easy pumpkin pancakes - basically just adding canned pumpkin to pancake mix
15-minute pumpkin risotto
penne pumpkin pasta
pumpkin-cream cheese napoleons
pumpkin-shrimp bruschetta - elegant but easy
pumpkin spice whoopie pies
no bake pumpkin cheesecake
chocolate pumpkin pie martini
cumin pumpkin soup with popcorn
overstuffed pumpkin with cornbread, apples and turkey sausage - definitely a little labor intensive, but i think well worth it

after all this researching, i think i'm going to have to put some sort of pumpkin dish on the dinner menu this week. enjoy!

tamale pie

2010-10-07T14:42:00.000-04:00

suz is back at it again, showing all of us roomies just how southern food is done. i'm amazed every time she shares her family's recipes with us. they are so delicious, so comforting and just have that down-home feeling. last night was no exception when she whipped up a tamale pie - it's basically ground beef mixed with all your favorite mexican flavors and topped with a cornbread crust and baked to perfection.

ingredients:
1 tablespoon butter
1 tablespoon evoo
1 pound ground beef or turkey
1 medium yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, minced
2 teaspoons cumin
15oz can pinto beans, drained and rinsed (you could use black beans too)
8oz diced tomatoes
2 chipotles chiles in adobo sauce, plus 1 teaspoon sauce from can
1 cup grated cheddar cheese
1/2 cup fresh cilnatro
1 (8.5 oz) package cornbread mix + egg & milk

directions:
preheat oven to 400 degrees. grease 8 inch dish with butter and set aside. heat evoo in nonstick skillet over medium heat. add ground beef, onions, green peppers and garlic. cook until beef if no longer pink, about 8 minutes. drain excess fat and sprinkle meat with cumin.

add beans, tomatoes, chiles and adobo sauce and bring to boil over high heat. reduce heat to medium and simmer until heated through and slightly thickened, about 5 minutes. remove from heat. add cheese and cilantro. spread beef mixture in baking dish, pressing down with spoon to make an even, compact layer. combine cornbread mix according to direction on box. spread batter evenly over beef mixture and bake until cornbread is golden brown, about 20 to 25 minutes. let stand 5 minutes and cut into squares.

roast beef french dippies with a side of sweets

2010-10-06T16:40:00.000-04:00

call me crazy (suzanne did) but i have never had a roast beef sandwich before. i grew up being a very picky eater and rarely strayed away from my basics. whenever we went to arby's (usually because my dad had a coupon) i always opted for the chicken sandwiches, not the beef and cheddars. i had no idea what i was missing out on until suzanne made these for us the other night. she put her own twist on it by adding cheese and sauteed onions. i'm still drooling about them. the combination of the crusty bread, melted cheese, and juicy roast beef - all dipped into the salty, rich au jus sauce really made my night.

the recipe couldn't be easier and it's perfect for the week nights. we had a side of sweet potatoes fries to round things out. suzanne dipped her fries in honey - has anyone ever heard of that before?

ingredients:
1 lb sliced roast beef, from the deli counter
4 slices provolone cheese
1 onion, sliced
4 mini french bread baguettes
1 package mccormick® au jus gravy mix
3 cups cold water
evoo

directions:
preheat oven to 400 degrees. in a large skillet, heat evoo over medium high heat. add onions and cook until translucent. slice bread in half (length-wise) and add roast beef and onions - however much you like. top with cheese and wrap in aluminum foil. bake in oven for about 10 minutes until cheese is melted and bread is toasty.

meanwhile, stir water gradually into gravy mix with whisk in medium saucepan. stirring frequently, cook on medium-high heat until gravy comes to boil.

serve sandwiches immediately with a side of the au jus for dipping.

roasted tomato soup with garlic olive croutons

2010-10-04T22:15:00.000-04:00

"what did the mom tomato say to the baby tomato?"

"ketchup, little guy, ketchup."

this is a guest blog post from meagan kessler.

today marks the sixth consecutive day of school without even one minute of recess. i'm definitely over the rain and the only immediate cure was homemade tomato soup...oh yea, and a joke. campbells would have been easier, but this was definitely more delicious. try it tyler florence's way. just do me a favor, and USE the type of blender he suggests - once i figure out what it is, i'll probably invest in one for the next rainy day :)

i topped it off with toasted garlic rosemary olive bread. i just cubed a loaf from harris teeter, sprinkled with olive oil and garlic powder, and popped them in the oven on 400 for about 10 minutes. it was the perfect addition. oh yea, then i ate the rest of them during gossip girl. good enough to eat all on their own.

p.s. my fortune cookie yesterday said "all things end." here's hoping it was referring to the rain :)

...i'm here for a good time, not a long time.

mini turkey meatball sliders

2010-09-29T11:43:00.000-04:00

i've been craving meatball sliders ever since sis and i went to the brooklyn flea market last weekend. for anyone who has never been, it's a lot like eastern market in capital hill. it's a fun event that showcases vintage pieces, homemade crafts, and my favorite - local grub. sis and i were about to leave when we spotted the meatball sub station. i thought to myself - why hadn't we seen this before we devoured the fish tacos, organic mozzarella/tomato panini, fresh watermelon lemongrass popsicles, dill pickles, and taken over the homemade dip station! cursing myself for being too full/eating like a pig, i decided i would make them once i got home.

i tweaked a recipe from ellie kreiger, using turkey meat and incorporating vegetables in the mix. i was a little skeptical at first because it calls for grated carrots. i was worried they would add too much sweetness and throw everything off, but you could barely taste them. these little meatballs turned out moist, delicious and perfectly satisfying!

ingredients:
sauce:
1 tablespoon evoo
1 medium onion, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
1 (28-ounce) can crushed fire-roasted tomatoes, liquid included
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
s&p

meatballs:
cooking spray
1 pound ground turkey meat
1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs
1/4 cup grated parmesan
1/2 cup finely grated carrot
1/2 cup finely chopped onion
2 large cloves garlic, minced
2 tablespoons minced fresh parsley leaves
1 teaspoon dried thyme
1 egg, lightly beaten
s&p
1 package mini whole wheat dinner rolls
provolone cheese

directions:
in a large saucepan heat the evoo over medium heat. saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. add tomato paste, tomatoes, spices and salt. (since i don't like big chunks of tomatoes in my marinara, i used a masher to break them up - totally up to you though.) bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. season with salt and pepper, to taste. while sauce is cooking, make meatballs.

preheat the broiler. spray a baking sheet with cooking spray. combine the turkey with all other ingredients in a large work bowl. form into 2 1/2 -inch balls and place on a baking sheet. broil for 10 minutes, or until browned and almost entirely cooked through.

add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce.

cut dinner rolls in half and place on another baking sheet. add one meatball to each one and top with small slice of provolone cheese. broil for 3-5 minutes, until cheese is melted and bubbly. serve immediately with a simple side salad and you have yourself a "that's-a spicy meat ball-a" - sorry had to do it.

green with envy - pesto chicken | roasted asparagus | sauteed spinach

2010-09-28T12:51:00.000-04:00

when i was planning this meal, i didn't realize everything was green. it doesn't make for the best presentation, but all i can say is that it still tasted good. this dinner doesn't involve any sort of effort. it's the perfect weeknight meal for a monday when you're still recovering from the weekend and don't feel like doing much besides laying on the couch to watch gossip girl/dancing with the stars.

for the main course i bought pre-marinated pesto chicken from trader joe's. you literally take it out of the package, place is on a cookie sheet and bake for 25 to 30 minutes on 425 degress. it's that simple and the end product is always perfectly seasoned and juicy! i'm usually not into the whole pre-packaged thing, but trader joe's definitely got it right with these guys.

for the sides, i whipped up my favorite garlic spinach with tomatoes and roasted garlic asparagus.

i know this is nothing fancy, but it's still a great, healthy meal to keep in your recipe box!

a glamourous meal made by the ultimate glamour girl

2010-09-27T22:15:00.003-04:00

it only seems fitting that raelynn surprised us roomies with a meal that she found while reading glamour. rae is an absolute girly girl who still gets kicks out of curling her eyelashes every morning.

the magazine featured an entire meal made by one of my favorites, ina garten. it was simple, fresh and light. with lots of vibrant herbs and a zing of lemon juice, this is the perfect entertaining menu for any type of cook. click on the links below to get the recipes.

roasted salmon with green herbs
french string bean salad
couscous with roasted pine nuts

chicken and vegetable enchiladas

2010-09-17T14:44:00.000-04:00

i found this recipe for healthier enchiladas at a blog called hungry mom on the run. she's a mom of three little ones, an avid runner and somehow finds time to whip up healthy meals. anddddd i'm not sure she knows i read her blog - so hi karen!

back to the recipe, i only changed a few things from karen's version. they turned out pretty delicious and we didn't feel that bad eating them since it was packed with so many veggies. here's how to do it:

ingredients:
8 flour tortillas
2 cups cooked, chopped chicken
1.5 zucchinis, chopped into small pieces
2 ears of corn, kernels taken from cob
1 can tomatoes, drained
1 can black beans, drained and rinsed
12 oz enchilada sauce (i used trader joe's brand)
2 cups cheddar cheese
1/2 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons cumin
s&p
evoo

directions:
preheat oven to 350 degrees. heat evoo in large skillet over medium heat. saute zucchini and corn for about 5 to 7 minutes, until zucchini is a little bit soft. in a large bowl mix together chicken, zucchini, corn, tomatoes, black beans, 6oz enchilada sauce, 1.5 cups cheddar cheese, spices and s&p. working one at a time, place a a generous scoop of the chicken/vegetable mixture in center of tortilla, roll it up like a burrito and place in a 13x9 casserole dish. repeat with the rest of the tortillas, placing them in a uniform line. drizzle rest of enchilada sauce on top of casserole and sprinkle with remaining 1/2 cup of cheese. cover the dish with tinfoil and bake for 20 minutes. remove tinfoil and cook for an additional 5 minutes until cheese is bubbly. serve with reduced fat sour cream and low-fat guacamole.

betty draper's wild rice and chicken casserole

2010-09-16T14:16:00.001-04:00

the entire time i was making this casserole last night, i couldn't help but think i was channeling my inner betty draper - minus the cheating husband. this is one of those classic recipes your grandma most likely made back in the day while wearing high heels and a glamorous dress (and probably in a kitchen just like this). it's the perfect comfort meal when you've had a long day and work/school/gym and just want something delicious.

i found the recipe over at picky palate. she used a pre-made wild rice from trader joes. if you can't find it, you can use any other brand or even all white rice if needed. here's my take on it:

ingredients:
3 tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 tablespoons fresh minced garlic
2 cups cooked chicken breast, cubed
2 cups steamed white rice
16 oz prepared wild rice
s&p
1/4 teaspoon garlic salt

for the cheese sauce:
4 tablespoons butter
1/4 cup all purpose flour
s&p
2 cups chicken broth
2 cups shredded cheddar cheese, extra to top casserole

directions:
preheat oven to 350 degrees. heat evoo into a medium dutch oven over medium heat. saute onion, celery and carrots until softened, about 10 minutes. stir in garlic and cook for 1 minute. stir in chicken, both rices, s&p and garlic salt. reduce heat to low.

to prepare cheese sauce melt butter into a medium saucepan over medium high heat. whisk in flour and s&p then slowly pour in chicken broth whisking continuously. whisk until thick and nearly boiling then stir in cheese (with wooden spoon) until melted. pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.

baked coconut shrimp with orange marmalade dipping sauce

2010-09-15T12:27:00.001-04:00

click on image to zoom in.

i had a real craving for the fried version of these little guys. i decided to re-create the same taste without all the fat by baking them instead of frying. everyone said it tasted just like the real thing and wasn't afraid to go back for seconds. i served it with a sweet dipping sauce to compliment the sweetness of the coconut. this could also be a great appetizer for a party served on skewers! here's how to do it (recipe will serve about 4).

ingredients:
1 pound medium sized shrimp, peeled and deveined
1/4 cup flour
2 eggs
2 tablespoons water
3/4 shredded coconut
1/3 cup panko bread crumbs
4 tablespoons orange marmalade (could also use mango or pineapple, but we couldn't find any)
1 tablespoon dijon mustard
4 tablespoons orange juice

directions:
set up a "dredging station" of three separate bowls. one for the flour, one for the panko/coconut mixed together and one for the eggs/water beaten together. first dip the shrimp in the flour, then egg mixture then coconut/panko. place on raised baking sheet (to do this, place a cooling rack on top of cookie sheet. this will ensure that all sides of the shrimp will get crispy. if you don't do this, the bottom will get soggy and mushy because it didn't have the hot air from oven circulating all around it.) bake at 425 degrees for 12 to 15 minutes until shrimp have turned to a golden brown color. to make dipping sauce, whisk together marmalade, dijon mustard and orange juice. it's that simple. enjoy!

seared salmon with jalapeño asian sauce

2010-09-10T11:57:00.000-04:00

i saw this recipe in my cooking light magazine and was immediately intrigued. not only was it extremely simple, but the presentation looked gorgeous. the recipe calls for mirin sauce. i had no idea what this was, but according to wikipedia it is "an essential condiment used in japanese cuisine, consisting of 40% to 50% sugar. it is a kind of rice wine similar to sake, but with a lower alcohol content." i was afraid to not use it, so i traveled to 3 grocery stores looking for this mysterious ingredient. (i finally found it at whole foods.) i think traveling the extra miles to find it was definitely worth it. somehow all the flavors magically developed into a sweet, tangy and spicy sauce - do not leave off the jalapenos even if you are afraid of heat. it is needed to balance out all the other flavors.

ingredients:
1/4 cup less-sodium soy sauce
2 tablespoons fresh orange juice
2tablespoons mirin (sweet rice wine)
1 tablespoon fresh lemon juice
4 (6-ounce) salmon fillets
1 large jalapeño pepper, cut crosswise into thin slices

directions:
combine first 4 ingredients in a small bowl, mix well. heat oil in a large nonstick skillet over medium-high heat. add salmon, skin side down, cook 4 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. arrange 1 fillet on each of 4 plates. top fillets evenly with jalapeño slices. spoon about 2 tablespoons soy sauce mixture over each serving; let stand 10 minutes before serving. i served this with my favorite garlic rice recipe and steamed broccoli florets.

dumps like a truck, chicken thighs like what.

2010-09-09T22:14:00.002-04:00

the other morning, suzanne ran up the stairs all excited to tell the roommates she was going to cook one of her families' favorite recipes: chicken and dumplings. here she is in her own words:

ever since i had the ability to request my birthday meal each year, i always chose this delicious plate of all white heaven. when i told charlotte (the beautiful woman that brought me into this world) that i was making my favorite meal for the gals, she insisted that we throw in "something green". to please char, meagan whipped up some garlic snap beans and i made a low-fat waldorf salad for the sides.

this recipe is super easy and a definite stand by when it comes to comfort food. the pressure was on though since this was the first time i was recreating one of my mom's famous and fabulous recipes. i don't know if it tasted like what my mama makes, but everyone got seconds (and some of us thirds).

i don't have any real measurements for this, but just go with your gut on what you think is best.

ingredients:
1 4lb whole chicken
dried thyme
garlic powder
1 bay leaf
water
2 cups bisquick
2/3 cup milk
3 cups diced potatoes
s&p

directions:
in a large pot over medium heat, cover chicken about 2/3 the way with water. add spices and s&p. every 20 minutes, flip chicken over in pot until the meat is literally falling off the bone. this process should take a little over an hour. remove chicken and keep water/broth in the pot. shred chicken from bone and set aside. in a separate bowl, mix together bisquick with milk. this will be a pretty thick mixture. add potatoes and scoop ice-cream sized dumplings (from bisquick mixture) into pot. cover/cook dumplings and potatoes for about 20 minutes. be sure to stir the pot pretty frequently to break up the dumplings, or else it will become one big lump. add chicken back to pot, season with s&p if needed and serve immediately.

in her words: sparkman's sundried tomato pesto panini

2010-09-01T17:00:00.001-04:00

i asked sparkman to send me the recipe to her paninis she made the other night. her response was too cute to edit down, so here she is in her own words.

ingredients:
ciabatta bread
love
sundried tomato pesto
love
grilled chicken (evoo with s&p)
love
sundried tomatoes
love
monetary jack cheese
love
mozzarella cheese
more love.

directions:
grill the chicken. spread the sundried tomato pesto on bread. layer the cheeses, grilled chicken and sundried tomatoes. put the sang on the outdoor grill - we used the heavy grill pan to place on top - make some good grill marks and bon appétit!

my input:
these little suckers were scrumptious. it was a nice light meal (we each only ate half of a sandwich) and served it with mixed greens. you will probably need to grill the sandwiches about 4 minutes per side. she used a cast iron skillet to act like a panini press on the grill, like i did in an earlier recipe. if you don't have time to cook the chicken before hand, a store-bought rotisserie could be used instead. enjoy!

oreo cheesecake pretzel bites

2010-08-31T10:04:00.002-04:00

i found this recipe through one of the new blogs i'm reading - picky palate. she's a stay at home mom who has found a love for cooking simple recipes. this is the perfect dessert for easy entertaining and it tastes great. to me, there is nothing better that salty pretzels with creamy rich chocolate. here's how to do it.

ingredients:
14 whole oreo cookies
2 oz cold cream cheese
48 square pretzels
2 cups chocolate chunks or chocolate chips, melted
white sprinkles

directions:

place oreos into a food processor and process until finely ground. mix oreo crumbs and cream cheese until dough forms. pinch 1 tablespoon of dough and form into a little square. place onto pretzel then gently press top pretzel to close. top with melted chocolate and white sprinkles. chill until chocolate has hardened and serve.

thanks to meggy for making these little treats.

pasta with asiago cream sauce and spinach

2010-08-30T09:32:00.000-04:00

click on image to zoom in.

i found this recipe online over at good things catered and decided to make it the very next day. i absolutely love asiago cheese, especially on an asiago cheese bagel. i was really looking forward to this dish, but somehow the end result didn't turn out as expected. the sauce was a little too thick. we added chicken stock to thin it out, but that was only a temporary fix because it kept getting thick again. i think next time i would add equal amounts of chicken stock and milk to even things out, instead of using just milk - like the recipe calls for. i'm posting the original recipe from good things catered. feel free to make your own adjustments. don't get me wrong - this was still good and hit the spot - it was just a little too rich for me.

ingredients:
2 pounds pasta of choice
4 tablespoons sweet cream butter
1/4 cup all-purpose flour
1.5 cups milk, plus an additional 1/2 cup if needed
2 cups shredded asiago cheese
1/4 teaspoon garlic salt, plus more to taste
1 teaspoon cracked black pepper
1/8 teaspoon paprika
2 cups fresh baby spinach
red pepper flakes, to taste

directions:
in a large stock pot with salted water, bring water to boil and cook pasta according to package directions. meanwhile in a large pan, add butter over medium heat. once fully melted, add flour and stir with large wooden spoon to combine well. cook, stirring well, for two minutes and and milk, stirring well, 1/2 cup at a time to turn roux into a smooth bechamel. turn heat to low and add shredded cheese, stirring well to combine thoroughly. add salt, pepper, paprika and stir well to combine. add more salt to taste if needed (depending on the saltiness of the cheese). once pasta is done, quickly strain, reserving 1/2 cup pasta water. add pasta to cheese sauce pan, along with spinach and stir well to combine. add pasta water if needed to achieve nicely coated pasta. transfer to bowl and serve. top with red pepper flakes.

we served this with crusty garlic bread and mixed greens with meagan's grandma's secret salad dressing.

my first cooking class.

2010-08-26T10:23:00.000-04:00

earlier this week, rae and i went to my first ever cooking class at CulinAerie in dc. the class was part a birthday gift from rae and a part thank-you gift from my friend john for designing his business cards. rae and i had a fabulous time, but i think i may have enjoyed it more. the highlight of my night was when the chef/instructor complimented me on my skills...apparently i really know how to make garlic into a paste and how to cut fennel razor thin. according to the class description, the evening promised to teach us how to "dazzle our guests with a sophisticated summer menu, all of which could be prepared in advance, allowing us and our kitchen to stay cool." the menu was simple and light, kept us cool and definitely dazzled us gals. here's what we made:

appetizer 1: manchego cheese and marcona almonds with garlic, spices and fresh herbs
appetizer 2: gazpacho andaluz with spicy cucumber sorbet
entree: salad of smoked trout, fennel, and new potatoes with creme fraiche, lemon and tarragon
dessert: savarin (brioche soaked in kirschwasser with fresh fruit and creme chantilly)

rae and i plan to make this meal for the rest of our roommates, so stay tuned for the recipes (we will probably tweak them a little bit). for now, just look at the pictures i took and drool. (i took the pictures with my phone, so they might be a little blurry)

this week in the kitchen

2010-08-25T11:10:00.000-04:00

this week, all the girls in the house wanted to take a turn cooking dinner one night to showcase their culinary skills. that means i'm out of a job for the next couple of days. here's what they have planned:

fish tacos | black beans and rice
pesto pasta with grilled chicken | fresh tomato salad
sun-dried tomato and chicken paninis | simple dressed greens

(photo credit - visualize.us)

fan mail: recipe success

2010-08-23T11:28:00.000-04:00

being a soon-to-be-housewife, my friend kim, has been channeling her inner-chef and cooking up recipes from because sis said so for her fiance. last night she did her own rendition of deconstructed chicken with spinach, goat cheese and pinenuts. here she is in her own words:

"thanks so much for your inspiration. last night david and i loved the dish, and i'm excited to share it and make it again!! not only have you gotten me over my fear of risotto, you gave me a recipe that even my dad (the simplest/pickiest of eaters) loved but the foodies in david and i loved as well!!! i only changed it by making what we can call a "deconstructed stuffed chicken with a simple risotto." i followed the recipe exactly, except substituted fresh chopped spinach, and topped it all with toasted pine nuts, because david and i love them! my picture isn't that pretty because i made the goat cheese patties too thin and the panko was trying to detach, but i saved it and the crunch was still there!!

thanks so much kell! you're a great chef and i can't wait to try more of your recipes!!! :) oh yeah...i don't know if you watch "hell's kitchen" but david immediately said...."that's nice that risotto" just like chef ramsey!!! haha"

kim kim - hearing about your recipe success makes me want to jog the whole way from arlington to chantilly just to give you a a big sweaty hug. i just love the fact that you were able to take things into your own hands and get creative. keep up the good work.

and of course, we always welcome more feedback/suggestions/comments/gripes (we suppose) at becausesissaidso@gmail.com.

the "i'm not on a diet" enchilada

2010-08-19T15:39:00.000-04:00

yello. i'm gorgeous.

today is thursday. the last time i blogged was sunday. please consider taking the following excuses as an explanation.

i joined a gym on monday. between the 6pm elliptical sessions and 6am spinning classes, food hasn't been on my mind. cellulite has.
i've been preparing for my trip to the hamptons this weekend with sis (aka spending my free time picking out the perfect outfits)
meagan (roommate) has become the new domestic goddess of the house

all in fact, are true. meagan has really stepped up her game this week and prepared most (all) of the meals. let's take a quick recap.

we started off monday with a grilled steak seasoned with bobby flay's signature rub. i whipped up buttermilk garlic mashed potatoes and sauteed spinach with tomatoes and garlic for side dishes.

tuesday i roasted a whole chicken with a chipotle chili rub and meagan made trader joe's red quinoa and black bean salad with cilantro dressing. all the ingredients for the salad can be bought at trader joe's, including the bottled dressing. roasting a chicken is easy - clean, rinse and dry a 5 lb chicken. place on roasting pan and drizzle evoo all over chicken, including under the skin. using your hands, rub chili rub all over chicken. do this liberally. cook for 1.5 hours at 425 degrees.

last night was the best night by far. meagan made smokey cheese enchiladas with red rice and beans. with over 3 pounds of cheese in the recipe, this wasn't a night for dieting. it was a night of seizing the moment. when someone puts a casserole dish full of goey, cheesy mexican deliciousness in front of you- you seize the moment and eat them. just look at the picture - you'll go weak in the knees too.

so i leave you this week with some great recipes to try and a promise to be better about blogging next week. i must sign off now to keep an eye on my 70+ bus driver taking me to the city...aka keep checking him for a pulse.

deconstructed stuffed chicken with spinach, goat cheese and pinenuts

2010-08-15T15:18:00.000-04:00

click image to zoom in.
i added a little too much sauce, so you can't see the chicken that good - but i promise it's there!

meagan's mom, denise, sent me a stuffed chicken recipe the other day. i decided to improvise a little and take all the ingredients that were used to stuff the chicken and make it in a sauce to top the chicken. i served it with orzo with a sun-dried tomato vinaigrette. i kept the portions small; it served as the perfect light dinner for two. everything was delicious.

ingredients:
2 boneless, skinless chicken breasts
1/4 cup flour
3/4 cup frozen spinach, thawed and drained
1 tablespoon toasted pine nuts
1/2 cup light cream
1/4 cup soft goat cheese
3 tablespoons panko bread crumbs
1/2 cup uncooked orzo
1/4 cup sundried tomatoes, packed in oil
1 tablespoon oil from sun-dried tomatoes
2 tablespoons low sodium chicken stock
1/2 tablespoon apple cider vinegar
1 small garlic clove, minced
evoo
s&p

directions for chicken:
take about 1.5 to 2 tablespoons of goat cheese, roll it into a ball and flatten into a patty. repeat and make a second patty. coat in evoo and roll in panko bread crumbs. put in fridge for about 5 to 10 minutes. meanwhile dredge chicken in flour. heat skillet with evoo over medium high heat. fry chicken about 4 minutes per side until golden brown. remove from pan and set aside. add cream to pan, scraping up the browned bits from the chicken. add half of frozen thawed spinach, s&p and pine nuts. let sauce reduce by half. meanwhile, heat a small skillet with evoo. fry goat cheese patties about 2 minutes per side until golden brown. to serve, top chicken with pan sauce and add goat cheese on top of that.

directions for orzo:
cook the orzo according to package directions. set aside in strainer. in a food processor, mix together tomatoes, broth, vinegar, garlic, sun-dried tomato oil and s&p until smooth. add half of spinach to orzo and mix with vinaigrette. add more s&p if needed and serve warmed or chilled.

spicy eggplant parmesan

2010-08-12T21:55:00.001-04:00

click on image to zoom in.

this is a guest blog post from meagan kessler.

being a teacher this time of year, i find myself with a whole lot of nothing to do. i've been doing my very best to distract myself from texting my roommates at work all day, but trying to be productive at the same time. day after day the girls come home to a spic and span, ant-free house because of all my efforts. i find myself secretly expecting a “wow, meag, this place looks great…thanks for folding all my laundry! it’s so nice opening up the cheez-its and not finding them covered in ants. by the way jillian’s 30 day shred has really been paying off! your arms look great!”….HOWEVER, that is simply not the case. most days i listen to them complain about 2-hour commutes, bosses that have no bathroom etiquette, or how hungry they are. i decided it was about time i drown this out, even if for just one night, and make them notice me (who by the way has usually been waiting anxiously for the past 3 hours for them to finally come home so she can have someone to talk to).

i’m not a cook. don’t get me wrong, i like food and i appreciate all sis’s home cooked meals, but i usually don’t have the patience to cook myself. i decided on my go-to, eggplant parmesan recipe. i was worried because this is usually a good cold weather meal, but the rain we had here in arlington last night really helped make it acceptable. the meal, as expected, was a success. i could say it's easy but then i wouldn't be doing myself any justice. it definitely takes the skills of a skilled master chef, but i think you could pull it off.

to duplicate my version exactly, follow tyler florence's recipe and instructions to a t, leaving out the olives and maybe accidently mistaking 1 teaspoon of red pepper flakes for 1 tablespoon of red pepper flakes. ;) i served it with garlic bread and a simple salad with a red wine vinaigrette dressing.

sis' input (because i couldn't resist):

first off the sauce was to die for. i'm definitely going to use this as my go-to recipe next time i make any pasta dish. it was perfect combination of spicy, garlicy, and sweet. next let's talk about the eggplant. meagan cooked it to a perfect crisp so you could still taste the fried bites after it was baked. the warm, gooey mozzarella cheese was the ultimate topping, making you go back for seconds. seriously try this one. good job, meggy. i think i have some new competition in the house.

sizzling chicken fajitas

2010-08-11T12:15:00.000-04:00

as i said yesterday, this week's meals are simple, but tasty. i used a bottled fajita marinade to flavor the chicken. the brand i used is called world harbors and you can get it at about any grocery store in the salad dressing/sauce aisle. i served the fajitas with homemade reduced fat guacamole that was made with peas. get the recipe here.

ingredients:
4 boneless, skinless chicken breasts
3/4 cup premade fajitas marinade
1 red bell pepper, cut into strips
1 yellow onion, cut into thin slices
favorite fajita toppings - cheese, sour cream, black bean dip, refried beans, lettuce
flour tortillas
s&p
evoo

directions:
cut chicken breasts into thin strips and marinate in fajita sauce for up to an hour. keep in fridge. heat skillet over medium high heat with evoo. add bell pepper and onions, cooking until onions have softened - about 5 to 7 minutes. remove veggies from pan, add more evoo and cook chicken about 5 minutes. season with s&p. meanwhile, wrap tortillas in tinfoil and keep warm in 350 degree oven. the next step is easy - take a warm tortilla, add your favorite condiments, top with chicken, fold it up and dig in. don't know how to fold up a burrito (ahemmmm ton)? here's a quick demonstration.

homemade reduced fat guacamole

2010-08-11T12:13:00.000-04:00

(photo credit - latimes.com)

i got inspiration for this lighter version from whole foods. they sell "reduced fat" guacamole that has half the calories of the regular stuff. i was skeptical at first, but after looking over the ingredient list on the label, i decided to give it a try. the trick is subbing out avocados for peas. you still use an avocado in this recipe, just not as many as you normally would. it turned out really good and i could hardly tell there was an avocado missing. if you don't have peas on hand, you can also try it with edamame.

ingredients:
2 ripe avocados, diced
1 cup frozen peas, cooked and cooled
1/4 cup onion, diced
3 garlic cloves, minced
1 jalapeno, minced
1 tomato, seeded and diced
juice of 1 lime
s&p

directions:
place peas and 1 avocado in food processor, blending until smooth. in a bowl, mix together remaining avocado, pureed pea mixture and the rest of the ingredients. mash a little bit with a fork, leaving some chunks of avocado. season with more s&p if needed.

this week in the kitchen

2010-08-10T11:01:00.001-04:00

this is definitely going to be a casual, easy week in the kitchen for me. not too fancy, but nothing too boring. meagan has decided she wants to dazzle the rest of the roommates with her eggplant parm recipe. and she wants to write a guest blog post about it. stay tuned, foodies. we have an exciting week ahead of us.

sizzling chicken fajitas | homemade guacamole
roasted tilapia with olives and lemon served | orzo with spinach and sundried tomato vinaigrette
eggplant parmesan | garlic bread | simple garden salad

(photo credit - visualize.us)

mango bbq chicken with mango salsa couscous

2010-08-09T16:14:00.000-04:00

first off, sorry for the delay in this post. i made this for dinner last thursday and haven't had a chance to post until now. i guess i had too much fun over the weekend.

i'm going to go ahead and throw this out there - this wasn't my favorite recipe in the world - but it was still good. i just felt like something was missing from the meal. however, the sauce was a great combination of sweet (from the mangoes) and spicy (from the jalapenos). i think next time i need to serve the chicken with more of the bbq sauce to add more flavor to the dish. i served it with mango salsa couscous from one of those pre-made mixes. (click on link to see what brand to buy.) i'm usually not one for those things because i like to add my own fresh ingredients, but meagan promised me it would be delicious. and it was.

ingredients:
(recipe from ellie krieger @ food network)

2 tablespoons evoo
1 onion, diced (about 1 cup)
1 red pepper, diced (about 1 cup)
3 cloves garlic, coarsely chopped
s&p
1/2 teaspoon ground allspice
1/3 cup red wine vinegar
3 tablespoons molasses
2 tablespoons worcestershire sauce
2 tablespoons lime juice
1/4 cup low-sodium tomato sauce
1 mango, diced (about 1 1/2 cups)
2 to 3 jalapenos, minced
4 boneless, skinless chicken breasts

directions:
heat the evoo in a medium-sized skillet over medium-high. add the onions and cook until translucent, about 2 minutes. add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. stir in the vinegar, molasses, worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. transfer the mixture into a bender and add the mango and jalapeno. blend until smooth. put 1 cup of the barbeque sauce into a sealable plastic bag with the chicken and marinate for 1 hour.

preheat a grill pan with evoo over medium high heat. grill about 5 to 7 minutes per side until chicken is cooked all the way through, turning once. let the meat rest for 10 minutes before slicing. spoon about 1/2 cup of barbeque sauce over the meat slices and serve on top bed of couscous. (i didn't do this step - but make sure you do it).

grilled buffalo chicken salad

2010-08-04T10:01:00.000-04:00

for some reason, i have really been craving buffalo chicken bites. no matter how hard i try, i always seem to give into my food cravings. this time was no different, except i made a much healthier version of the real thing. i served it with a homemade buttermilk ranch dressing that i found on annie's eats. we didn't have buttermilk at home, so i improvised and made my own. just combine 1 cup of skim milk with 1 3/4 teaspoons cream of tarter. you'll get the same rich, tangyiness!

ingredients:
4 boneless skinless chicken breasts
1/4 cup hot sauce
1/4 cup butter, i used brummel and brown (it's yogurt based and has half the calories of real butter)
2 tablespoons worcestershire sauce
1 teaspoon garlic powder
your favorite lettuce, chopped
celery, diced
cherry tomatoes, cut in half
monterrey jack cheese, cubed
homemade ranch dressing
s&p
evoo

directions:
heat grill pan over medium high heat. season chicken breasts with evoo and s&p. grill on each side about 5 to 7 minutes. remove from pan and cut into strips. in a small sauce pan melt butter with hot sauce, worcestershire, garlic powder and s&p. mix chicken strips with hot sauce mixture, making sure every piece is coated. to serve, place a bunch of lettuce on place. add toppings (celery, tomatoes and cheese) and chicken. drizzle with homemade ranch dressing. it's that easy. i'll never miss fried chicken again...i hope.

spicy vodka pasta with sausage, spinach and sundried tomatoes

2010-08-03T11:25:00.002-04:00

i wish i could take credit for this wonderful delight, but i can't. denise (meagan's mom) makes this on the regular for her family and passed along the recipe. its crazy simple and tastes even better. i used flavored sausage from costco (smoked mozzarella, garlic and artichoke to be exact) but feel free to substitute any kind you like - chicken, turkey, reduced fat, regular.

ingredients:
1 lb whole wheat pasta - any shape you like
1 pound sausage links
1 bag fresh spinach
25 oz jar of arrabiata pasta sauce (it's spicy!)
15 oz jar of sundried tomato alfredo sauce
2 shallots, minced
2 garlic cloves, minced
2 teaspoons dried italian seasonings
1/4 cup sundried tomatoes, sliced into strips
red pepper flakes, to your liking
freshly grated parmesan
fresh basil for garnish
evoo
s&p

directions:
add evoo to large skillet. brown sausages about 4 minutes per side, until fully heated through. (i bought the kind that were already cooked, so i just needed to re-heat them. if you buy the ones haven't been cooked previously, add more cooking time.) in a large sauce pan, add evoo, garlic and shallots. cook for about 3 to 4 minutes. add both jars of pasta sauce, dried italian seasonings, red pepper flakes (if you want it more spicy) and s&p. keep heated over medium low heat. once sausages are done, chop into 1/4 inch slices and add to pasta sauce. next add sundried tomatoes and spinach and let it wilt into the sauce. season with more s&p if needed. meanwhile, bring a large pot of water to a rapid boil. add tablespoon of salt and cook pasta according to directions. to serve, put generous heaping of noodles on plate and top with pasta sauce. garnish with freshly grated parmesan and fresh basil. serve with warm toasty garlic bread and you have yourself a fantastic meal.

side note: meagan added sauteed mushrooms to her pasta sauce - but i don't dig on the shrooms so i left them out.

this week in the kitchen

2010-08-02T21:48:00.000-04:00

lots to look forward to this week, my little foodies.

spicy vodka pasta with sausage, spinach and sundried tomatoes
mango bbq chicken with mango salsa couscous
grilled buffalo chicken salad

egg white, sausage and spinach frittata

2010-08-02T21:35:00.000-04:00

to be honest, i'm not much of a breakfast fanatic. on the weekends i'd much rather eat a big lunch than a brunch full of scrambled eggs and waffles. however, this gal can only take so much of peanut butter toast or yogurt in the mornings. megg and i decided to switch things up this week and make a frittata that we could reheat and eat with a buttered english muffin. here's how we did it.

ingredients:
11 egg whites
2 eggs
1/4 skin milk
10 oz frozen spinach, de-thawed and drained
2 shallots, minced
1 garlic clove, minced
1/2 cup reduced fat cheddar
1/2 pound reduced fat sausage
1/2 teaspoon red pepper flakes
s&p
evoo

directions:
heat evoo in a large ovenproof skillet. saute garlic and shallots for about 4 minutes. add sausage and red pepper flakes, cooking until its completely browned through. remove from pan and set aside. in a bowl mix together egg, egg whites, milk, spinach, cheddar, cooked sausage and s&p. preheat broiler. pour egg mixture into skillet, cover and cook about 10 minutes until top is set. place skillet under broiler for 3 minutes until frittata is golden brown. cut in squares and serve with your favorite toast!

burgers for book club

2010-07-29T11:26:00.000-04:00

obviously this isn't my photo - the pictures i took didn't turn out as i had hoped.

(photo credit - womansday.com)

last night, megg and i hosted book club at our house to celebrate finishing the third book in the millennium trilogy - the girl who kicked the hornets nest. (if you haven't read these books yet, go do it now.) the books are set in sweden and talk a lot about coffee, pickled herring, and frozen pizzas. in the past, when we met to discuss the first and second books, we tried to make food that went along with the theme of the book. this time we opted for a different scenario - summer sliders. i made three different kinds of mini burgers to suit everyone's tastes:

greek style burgers with feta aioli
turkey burgers with bacon and cheddar
bbq chicken burgers with coleslaw

the recipes for each of these was pretty simple. you can click on the link above for the greek burger recipe from cooking light. i followed the recipe exactly except i didn't add the roasted red peppers. here's what to do for the other two:

turkey burgers with bacon and cheddar:
in a small skillet, brown about 6 slices of turkey bacon with evoo (or else it will stick) until it's really crispy. combine cooked bacon with 1 pound of ground turkey, 3-4 tablespoons worcestershire sauce, a dash of garlic and onion powder and s&p. form into mini burgers (should get between 8 and 10) and grill for about 2-3 minutes per side. top with slice of cheddar cheese and serve on mini bun with light mayo.

bbq chicken burgers with coleslaw:
season 3 chicken breasts with s&p and spread your favorite bbq sauce all over it. grill for about 5-7 minutes per side. before taking off the grill, top chicken with monterrey jack cheese and let it melt. cut each chicken breast into thirds, top with prepared coleslaw and serve on a mini bun. if you want - you can add more bbq sauce to the chicken once it's done cooking, but i slathered it enough before i cooked it.

everyone had their own personal favorites, but i really enjoyed the greek sliders.

scalloped tomato casserole with cape cod chopped salad

2010-07-27T16:08:00.000-04:00

when i first mentioned to the girls that i would be making a tomato casserole for dinner, i received 3 stink faces staring back at me. no one seemed to thrilled at the idea, but i told them to just trust me and go with it. the recipe is from ina garten and i knew she wouldn't let me down (she is the barefoot contessa after all). by the end of dinner, the girls were proclaiming that this meal was one of the best things i've ever made. i know i say that everything is good (because it is) but this was seriously good. it was the perfect summer dish to highlight the seasonality of fresh tomatoes. i served it with a simple cape cod chopped salad - also from ina. the only changes i made were to swap turkey bacon for regular bacon, swap blue cheese for crumbled goat cheese, swap toasted walnuts for candied pecans and add diced avocado.

my picture didn't turn out as well as i would have hoped, but one of my favorite bloggers, smitten kitchen, also made this dish. check out her masterpiece.

ingredients:
evoo
3 cups (1/2-inch diced) bread from a french boule (we found an asiago cheese boule)
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup julienned basil leaves
1 cup freshly grated parmesan cheese

directions:
preheat the oven to 350 degrees. heat 3 tablespoons of evoo in a large saute pan over medium heat. add the bread cubes and stir to coat with the evoo. cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

meanwhile, combine the tomatoes, garlic, sugar and s&p in a large bowl. when the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. off the heat, stir in the basil.

pour the tomato mixture into a shallow (6 to 8 cup) baking dish. sprinkle evenly with the parmesan cheese and drizzle with 2 tablespoons of evoo. bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly.

chili lime tilapia with avocado, corn & pepper salad

2010-07-23T16:51:00.000-04:00

last night i made this simple dish for the roommates - it was my twist on a rachael ray recipe where she deep fried fish fillets. i decided to make it a little healthier by searing it in the pan and adding a fresh corn avocado salsa on top. i know the ingredient list looks long - but you probably already have a lot of the things in your pantry.

ingredients for fish:
4 tilapia fish fillets
1/2 cup flour
1 tablespoon chili powder
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon cumin
Zest of two limes
s&p
evoo

ingredients for corn avocado salsa:
3 ears of fresh corn
1/2 tablespoon chili powder
1 teaspoon cumin
1 ripe avocado, diced
1 bell pepper, diced
2 tablespoons diced fresh cilantro
1/2 jalapeno, minced
2 garlic cloves, minced
zest of one lime
juice of two limes
evoo
s&p

directions for fish:
in a small bowl, mix together flour, spices, lime zest and s&p. drizzle each fillet with evoo and dredge in flour mixture. add evoo to skillet (enough to coat entire bottom of pan) and cook fillet on each side about 4 minutes, depending on the thickness of your fillet. serve immediately with salsa.

directions for corn avocado salsa:
preheat outdoor grill to medium heat. in a small bowl mix together 1/4 cup evoo, chili powder, cumin and s&p. coat evoo mixture over corn with brush and then wrap in tin foil. place corn on grill and cook for about 10 minutes, flipping every so often. meanwhile, mix together another 1/4 cup evoo with cilantro, jalapeno, garlic, zest of limes and s&p. slowly whisk in lime juice, making a vinaigrette. if it tastes too much like lime, add 1 tablespoon of evoo at a time until it's a good balance of juice and oil. when corn has finished cooking, cut kernels off cob and mix together with avocado and bell pepper. toss with lime vinaigrette and season with more s&p if needed.

philly chicken cheesesteak

2010-07-21T09:27:00.000-04:00

i added "philly" to the title of this recipe because according to someone who knows his philly cheesesteaks - my version was just as good. i hate to toot my own horn, but they were pretty damn tasty. the cream sauce i made in the pan (using flour + chicken stock) made you feel like you were having something really bad for you but it wasn't.

ingredients:
1 pound chicken, cut into thin slices
half yellow onion, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons flour
1/3 cup chicken stock
2 teaspoons garlic powder
4 slices provolone cheese
evoo
s&p
4 sub rolls

directions:
heat skillet over medium high heat on stove. add evoo, onions, bell peppers and s&p. saute for about 5 to 7 minutes until onions start to turn translucent. remove from pan and set aside in a bowl. add chicken, garlic powder and s&p to pan and cook about 7 minutes. return onions and bell peppers to pan and add flour. cook about 3 minutes until the flour is fully incorporated. add chicken stock and cook until sauce begins to form. preheat oven to broil. fill sub rolls with chicken mixture and top with provolone cheese and put on baking sheet. broil for about 3 minutes until cheese is brown and bubbly. serve immediately with salt & vinegar potatoes for the perfect weeknight dinner.

salt & vinegar potatoes

2010-07-20T21:56:00.000-04:00

i got this recipe from heidi over at 101cookbooks.com. as many of you know, i have a serious addiction to chips and knew i needed to make these asap. they were absolutely delicious and tasted exactly like the fried version without being too tangy. confirmation that the recipe was a success came when scotty taste tested and said "you know what these taste like? those salt and vinegar chips." duhhhh. silly daddy. chips are for kids. these are potatoes.

ingredients:
2 cups white vinegar
1 pound yukon gold potatoes, cut in thin slices
evoo
kosher salt
pepper

directions:
place potato slices in medium saucepan. pour vinegar over potatoes, making sure all of them are covered completely. bring to boil and then reduce heat, cooking for about 5 minutes until potatoes are fork tender. remove from heat and let them sit in vinegar for about 30 minutes. drain well and liberally season with evoo, kosher salt and pepper. heat grill to medium high heat. grill potatoes about 5 minutes per side, until they get some nice grill marks. serve immediately.

this week in the kitchen

2010-07-19T23:03:00.003-04:00

it's all about the sides this week. as i began my usual routine of looking for recipes for this week's meal plan, i kept stumbling across the most amazing vegetable dishes. the main courses are meant to be simple in order to highlight the little guys. here's what we got:

scalloped tomatoes with croutons casserole served with a simple salad
chicken philly cheesesteaks with salt and vinegar potatoes
lime marinated fish with corn, tomato & avocado salad

cheers to you

2010-07-16T13:45:00.000-04:00

but one more thing to post...to my sis.

you're the little sister and i'm the big sister and for me, it never feels like that. you take care of me in a way that makes me feel so special and so lucky to call you all my own. you are there for me when i don't even realize that i need help and you make me want to shoot for the stars and never give up. you remind me what true friendship is all about and how privileged we are not only to be sisters but best friends. it's pretty darn amazing.

i know i talked to you many times yesterday and said i hope all your birthday wishes come true. i've got a little secret for you - this is where it all starts happening. something about 25 is so scary yet so pivotal - all wrapped into one year. it's gonna be a good one for you. and i'm right by your side, cheering you on all the way. love you so.

M to the I to the A

2010-07-16T13:37:00.001-04:00

that's me.

it's no secret that i've been hiding for the past few weeks, errr month(s)...and it's embarrassing. but it's time for me to take a little step away from the blog for a bit. i surely didn't want to admit it but i gotta get down to business and refocus on what i want the the next few weeks, months, and further on into time to be about. not much of an exit speech, but an honest one. hope to come back with lots of sharing to do. xxoo, sis

ta ta for now

happy birthday us

2010-07-11T20:36:00.000-04:00

as some of you may know, because sis said so celebrated our first birthday last week. we can't believe that one year ago we started our little project and it has lasted this long. thanks so much to all of our readers and your support. stay tuned because we have great things in store for year # 2. love to love ya.

grilled eggplant paninis with roasted red peppers and fresh mozzarella

2010-07-11T20:16:00.000-04:00

i don't really have anything to say about these delights, except - just trust me. go home right now and fire up your grill to make the sandwiches. there is nothing better than a spicy grilled eggplant paired with gooey warm mozzarella cheese and garlic bread.

ingredients:
ciabatta bread
eggplant, cut into slices
roasted red peppers
pesto
fresh mozzarella cheese, cut in slices
garlic clove, cut in half
1 teaspoon garlic powder
1 teaspoon red pepper flakes
evoo
s&p

directions:
preheat gas grill to medium heat. in a bowl mix together eggplant slices, evoo, garlic powder and red pepper flakes. grill about 4 minutes per side. meanwhile, drizzle ciabatta bread with evoo and grill for about 3-4 minutes per side. remove from grill and immediately rub with fresh garlic clove, getting bits of garlic in the nooks and crannies of the bread. to assemble the panini, spread pesto on both sides of bread. add 2-3 slices of mozzarella cheese, 2-3 strips of roasted red pepper and 2 slices of grilled eggplant. for this next step you can either use a panini maker or use the grill to finish cooking. if you choose option 2, put the sandwich back on the grill and smush down with a cast iron skillet. cook about 2 minutes per side, just until the cheese melts - you use the heavy skillet to act like a panini press and press the sandwich down.

this week in the kitchen

2010-07-07T15:42:00.001-04:00

i've got a lot of things going on this week and unfortunately will only have time to cook twice. sad, i know. the good news is that we bought a gas grill for our 4th of july cookout and it will be making an appearance for both meals this week. in fact, you can expect a lot of this summer's recipes to include our new steel dragon. here's what we got:

grilled eggplant paninis with roasted red peppers and fresh mozzarella
blackened salmon with mini artichoke-stuffed mushrooms

(photo credit - www.womenshealthmag.com)