Thai Dragon Noodles

These noodles are super yummy. You can adjust the heat as much or as little as you want. They went great with my Honey Sesame Chicken and gave me an awesome idea for a Pad Thai recipe (coming soon)! You can use lo mien noodles, or even regular linguine if you’d like, but for an authentic dish try these Thai rice noodles.

8 oz. Thai rice noodles

2 T butter

2 eggs

1/4 tsp red pepper

1 1/2 T brown sugar

3 T soy sauce

2 tsp sesame oil (optional)

1 T Sriracha (rooster sauce)

2 green onions, sliced (all of it)

2 T fresh cilantro, chopped

1. Cook noodles according to package directions. Drain and set aside.

2. In small bowl mix together soy sauce, the brown sugar, sriracha, and red pepper flakes. Set aside.

3. Heat skillet up with the butter and scramble the eggs with the chopped whites of the green onions. Reserve the scallions (green bits) for later.

4. Take eggs out of skillet and set aside. Put sesame oil into hot skillet and do a real quick pan fry of the noodles. Combine eggs and sriracha sauce into the skillet with the noodles.

5. Sprinkle top with scallions and cilantro before serving.

Skinny Cheeseburger Casserole

I’m always surprised at how unavoidably fattening recipes are referred to as “skinny” when in reality it’s just not likely. I mean, yeah you can make a skinny version of a brownie by using apple sauce and avocado instead of butter, oil and eggs, but it’s still gonna have a calorie bang because it is after all a brownie. But I get it, we’re all just trying to indulge in our favorites without all the carbs and calories and fat. Hence the “skinnyfied” version of the cheeseburger casserole.

What I like about this recipe is that it doesn’t use any cream soups, though I always use my own dry cream soup mix, which is a lot healthier and safer than the canned stuff. Instead the cheese is what makes this dish casserole-y (Like how I just make up words?) Believe it or not this (slightly adapted) recipe came via Paula Deen “the stick of butter in every dish” queen.

Skinny Cheeseburger Casserole

1 lb. lean ground beef

8 oz. wide egg noodles

1/2 cup onion, chopped

1 clove garlic, minced

1 1/2  T worcestershire sauce

1 tsp salt

1/2 tsp pepper

1/2 tsp basil

1 tsp oregano

1 tsp garlic powder

28 oz. canned diced tomatoes, undrained

2 cups shredded sharp cheddar

Sour cream for topping, if desired

1. Preheat oven to 350*. Spray large casserole dish with cooking spray.

2. In a large skillet cook onions, garlic & ground beef until browned.

3. Add worcestershire, salt, pepper, basil, oregano, garlic powder, and tomatoes with juice. Combine well and simmer about 15 minutes.

4. Cook pasta al dente. It will continue to cook some in the oven and you don’t want it mushy.

5. Drain pasta and combine with the meat mixture; mix in 1/2 the cheese. Pour into casserole dish and top with remaining cheese.

6. Bake about 15 minutes, until cheese is melted and bubbly.

Chicken Enchilada Pasta Bake

Instead of rolling the mixture up in tortillas I decided to make it a one-dish meal by combining everything with some cheesy pasta. Yum!

1 lb. spiral or penne pasta, cooked

3 or 4 boneless, skinless chicken breasts

2 T EVOO

3 tsp southwest seasoning blend*

2 tsp cumin

1 tsp chili powder

1 tsp salt

1/2 tsp peper

1/2 cup bell pepper, sliced thin

1/2 onion, sliced thin

2 gloves garlic, minced

1 (12 oz) jar enchilada sauce

1 T lime juice

1 1/2 cups shredded cheese blend, divided

1. Cook pasta according to package directions. Preheat oven to 350*.

2. In a medium sized bowl, combine the spices (southwest, cumin, chili pepper, salt & pepper). Southwest seasonings is just a combo of chipotle powder, chili powder, brown sugar, and paprika, so you can easily put this together with separate ingredients.

3. Cut chicken up into slices or bite-sized pieces and toss with 1/2 the spice mixture. Heat 1 T EVOO in a large skillet over medium high heat and brown the chicken. Remove and set aside.

4. In the same skillet heat the remaining 1 T of EVOO and cook the onion and peppers until soft. Add garlic for a few minutes longer. You may need to add a bit of water or chicken broth here. I put in about 1/8 cup.

5. Add in the enchilada sauce (I use Trader Joe’s 12 oz. jars but you can use any kind you like) the lime juice, and the remaining spice mixture. Stir well to combine.

6. Stir back in the chicken and add 1 cup cheese until it begins to melt.

7. Mix with pasta and place in sprayed baking dish. Sprinkle remaining cheese over top and bake for about 20 minutes until bubbly and perfect.

This recipe was featured on Tuesday’s Table @ Love in the Kitchen!!

May Menu ~ 2013

You may have noticed that I took a little sabbatical from blogging. I didn’t know I was going to take a break but it was obvious that I needed one. It’s also pretty obvious that I didn’t cook nearly as much of my April menu as I intended and I usually try to make those recipes up the next month, but alas, I probably won’t get to those any time soon. But I do have a whole menu of new and exciting recipes to share, and I appreciate all you wonderful readers and fellow bloggers for coming back to see what I’m cooking

Recipes I’m cooking that I’ve shared before:

Zucchini Noodles,  Cilantro Lime Rice,  Spinach Tomato Feta Frittata,  Cheeseburger Salad,  Black Bean & Steak Taquitos

Recipes I’m working on this month:

Quinoa, Black Bean & Corn Burritos

Fish Cakes with Cilantro-Lime Dip

Mushroom & Peas Pulao

Chicken Enchilada Pasta Bake

Skinny Cheeseburger Casserole

Southwest Chicken & Corn Chowder

Crock Pot Honey Sesame Chicken

White Bean Turkey Chili

Marinated London Broil

Cajun Chicken Fritters with Cajun Aioli

Bourbon BBQ Sliders with Garlic Aioli

Southwest Chicken Wraps

Honey-Lime Chicken Skewers

Chipotle Steak Burritos

Crispy GF Sweet & Sour Chicken

Chili’s Chicken Enchilada Soup

Crock Pot Short Rib Tacos with Queso

Chopped Thai Chicken Salad

 Sides & Other:

Thai Dragon Noodles

Turkey Bacon & Cheddar Potato Cakes

Four Bean Salad

Breakfast Enchiladas

Slow Cooker Macaroni & Cheese

Desserts:

Gooey Butter Bars with Fresh Strawberries

Mini Apple Tarte Tatin

Strawberry Tart with Basil Cream

Vanilla-Coconut Rice Pudding

Lemon Cake with Raspberries and Yogurt Frosting

Macaroni Salad & a Shine On Award

I love this macaroni salad. This is the recipe I grew up with, and although I don’t make it often, it always tastes like home to me. The great thing about this salad  is that it is a little different from most and yet it still has that creamy base that you expect when you dig into this picnic classic.

This recipe makes a huge amount of food, which is great if you’re going to a BBQ, but I usually cut it in half and it’s still plenty for my family of four. Leftovers are even better the next day

Macaroni Salad

1 pound small pasta (I prefer elbows)

2 cups mayonnaise

4 green onions, thinly sliced*

10-12 radishes, quartered and thinly sliced

1 tsp salt

1/2 tsp white pepper

1. Cook the pasta according to package directions; until al dente. I use the whole wheat pasta. Drain and cool quickly in cold water. Drain again and shake out as much water as possible.

2. While the pasta is cooking slice your onions and radishes. *Make sure you use all of the onion, the greens too.

3. Combine all of the ingredients and taste to make sure the salt and pepper are to your liking. It will look like a lot of mayo but it’s okay.

4. Chill in the refrigerator well before serving. Make sure you have time to chill so the mayo and flavors can blend.

5. Stir it up before serving and taste to see if you need more salt or pepper.

Enjoy this with your favorite meal off the grill or with anything you’d like

THE SHINE ON AWARD

I have been so blessed recently with wonderful readers and fellow bloggers. I have another award nomination to share with you and it’s called the Shine On Award given to me by Cheryl over at The Hasty Tasty Meals Kitchen.

The Shine On Award Rules

1. Link back to and thank the blogger who nominated you.
2. Post the badge on your blog.
3. Answer the questions posed to you.
4. Nominate five bloggers who shine a little light in your day and notify them.
5. Ask five questions for your nominees.

Cheryl’s Questions for the Nominees:

1. What attracts you to a recipe blog?

The first thing I look for is simplicity. Blogs that have tons of ads or too much going on just make things difficult to navigate. I like recipes that are clean eating  and different, and I like any blogs that offer great tips on scratch cooking and keeping costs down. 

2. What is your favorite type of recipe to post?

My favorite type of recipe is anything that’s not on the current foodie blog circuit. 

3. Are you a fan of TV cooking shows? If so, name your favorite.

I love to watch Chopped and Take Home Chef, mostly.

4. Do you prefer dining at home over dining in a restaurant?

 I still love to eat out if it’s something really good like steak because I don’t do that very well, but I also like dining at home and enjoying my efforts.

5. What is your go-to cookbook, the one you refer to most often?

My mom made me a cookbook of family and friends’ recipes and I use that most of the time.  

5 Blogs that I’ve Nominated are:

VegHotPot  She’s always got creative and healthy dishes.

Unwind Cooking  One who understands the importance of drinking wine while cooking, and a great collection of recipes that fit any mood.

Mackin’ Cheese  A great new blog for me. I love her approach toward food.

Hungry Little Girl Great recipes and an awesome linky party place.

My Whole Food Life My kind of cookin’; my kind of girl.

My Questions for the Nominees:

1. What’s your favorite/most used kitchen utensil?

2. Do you prefer to cook main dishes or desserts? 

3. What can you not do/cook very well that you’d like to improve on?

4. How many nights a week do you cook vs. eating out?

5. What is your number one viewed/liked/pinned recipe?

Thank you again, Cheryl @ The Hasty Tasty Meals Kitchen, and congrats to the nominees

April Menu ~ 2013

Spring has officially arrived and with it comes some great eating. It’s almost time to pull out the grill and make some awesome Balsamic Grilled Chicken (I’ve been craving that!) or make a Caprese Pasta Salad or some Black Bean Taquitos.

Hot Hamburger Plate (Number One’s birthday) and Caramel Cake

Oven Baked Tacos with Crock Pot Pinto Beans and Pico de Gallo

Balsamic Grilled Chicken with Pesto Parmesan Green Beans and Oven Roasted Potatoes

Cheeseburger Salad

Black Bean Taquitos with Salad and Mexican Rice

Caprese Pasta Salad

Romano-Crusted Chicken with Skillet Veggies and Cheesy Pesto Bread

Pan-Seared Tuna Steaks with Lima Bean Butter 

 Homemade Mac ‘n Cheese

Taco Cornbread Pizza

Chicken and Rice Pilaf with Roasted Asparagus

~ Recipes I am working on this month ~

Chili Lime Chicken Fiesta Salad with Chili Lime Ranch

Poor Man’s Mongolian Beef

Wonton Taco Cups

Amazing Cashew Chicken

Poached Salmon with Sour Cream & Dill Dressing 

Beer Battered Fish & Chips

Chicken Asadero Chimichanga

Artichoke Crusted Chicken

Eggplant Pizza

Buffalo Chicken Quinoa Salad

Asian Chicken Pizza with Peanut Sauce

Crock Pot Chipotle Chicken Tacos

~ Sides ~

Smoked Salmon & Creme Fraiche Bruschetta

Macaroni Salad

Spinach Squares

Cheesy Stuffed Zucchini with Ragu

Asparagus Feta Tart

Crispy Parmesan Baked Potaotes

Arancini w/ Marinara

Homemade French Bread

~ Desserts ~

A Little Bit of Everything Cookie Bars

Raspberry Coconut Squares

30 Minute Mini-Cini Buns

Margarita Cupcakes

Easter Brunch & Dinner Ideas

Easter is almost here and that usually means a big spread for your table. If you will be celebrating, and possibly even entertaining, you may want a few extra ideas – I know I am always looking for new ideas Here is just a simple round-up of breakfast/brunch, sides, main dishes, and desserts for you.

No Yeast Cinnamon Rolls

Quiche Lorraine

Blueberry Bake

Roasted Potato Frittata

Poached Eggs with Hollandaise Sauce

Strawberry-Peach Pancakes

Chicken Salad with Grapes & Pecans

Sweet Cherry Caprese Salad

Wild Rice & Corn Muffins

Chicken in Cream

Lemon Chicken Piccata

Dijon Dill Salmon

Auntie Mary’s Meatballs (Porcupine Balls)

Apricot & Tequila Glazed Turkey

Maple Mustard Chicken

Parmesan Pesto Green Beans

Creamy Skillet Veggies

Carrot Mash Bake

Cheesy Rice Fritters

Butternut Squash Macaroni & Cheese

Brown Sugar Butternut Squash Tart

Luscious Tropical Dream Cake

Chocolate-Chocolate Chip Zucchini Bread

Apple Pie Bars

March Menu ~ 2013

Well, it’s that time again. If you’re one of the few who haven’t yet done the “New Years Diet” then you may be thinking along those lines about now. For me it’s not so much “diet” as “cleanse” and by that I mean a cleansing of the pantry, budget, and body. This month will feature a few fattening yummy favorites (for the boys, of course) but I am focusing mostly on healthier recipes. Along with the links to previous posts there are many new recipes I’ll be working on this month, so stay tuned.

Crispy Cheddar Chicken

Dijon Dill Salmon with Grain Mix

Pasta and Lentil Soup

Spinach Tomato Feta Fritatta

Orange Sesame Chicken with Brown Rice

Black Bean Soup

Ultimate Baked Beans

Oven Baked Tacos

Black Bean Risotto

Potato and Leek Soup

Vegetable Ragu with Grilled Fish

Butternut Cake

No Yeast Cinnamon Rolls

St. Patty’s Day Cupcakes

Recipes I am working on this month:

Mexican Stew

Peasant Soup

Slow Cooker Coq au Vin

Seared Beef Fillet with Red Wine Mushroom Sauce

Black Bean & Chicken Oven Fried Chimichangas

Creamy Lobster Risotto with Green Peas

Appetizers and Sides:

Antipasto Skewers

Rosemary Grilled Cheese Sandwiches

Cheesy Pesto Bread

Smoked Salmon Bruchetta

Desserts:

Pineapple Galette

Plum Crumble

White Chocolate Strawberry Pie

Carrot Cake Roulade

Turkey Meatballs with Tomato & Roasted Pepper Ragu

If you’ve been following me long enough you know that I have a love/hate thing for meatballs. I love them, but I can’t really make them. Now don’t get me wrong, the taste isn’t the issue. It’s making it into an actual ball that’s my problem. These were wonderful and I enjoyed the whole process knowing that I was feeding my family something equally healthy as much as tasty.

Turkey Meatballs

1 lb ground turkey

3 slices bread*

1/2 cup milk

1/2 onion, finely diced

1 carrot, peeled and finely diced

1 celery stalk, finely diced

1 large egg

3 T flat parsley, chopped

2 T fresh oregano (or 2 tsp dried)

2 garlic cloves, minced

1 1/2 tsp salt

1/2 – 1 tsp nutmeg (to taste)

1 tsp paprika

1/2 tsp pepper

1/2 cup flour

3 T EVOO

1. Tear the bread up into small pieces and place into bowl. Cover with milk and let stand  until the bread has absorbed the milk. *I used wheat bread which takes a little longer to absorb the milk; about 20 minutes. If using white it should only take about 10 minutes.

2. In a food processor you can throw the onion, carrot, celery and garlic in at once to chop everything up together.

3. In a large bowl combine the turkey meat, soggy bread, diced veggies, egg, oregano, parsley, salt, pepper, nutmeg, and paprika. Using your hands and blend the ingredients thoroughly.

4. Form golf ball-sized balls and roll them through the flour.

5. Heat the EVOO over medium heat. Working in batches cook the meatballs for about 10 minutes, browning them on all sides. *One of my few meatball tricks has always been to put the meatballs into the oven to brown before finishing up in a sauce or other cooking process. This method would work just as well as cooking them in oil. However, it may even be better to do both methods since these particular meatballs are so mushy. Next time!

6. Place browned meatballs into sauce and simmer for 20 minutes.

Tomato and Roasted Pepper Ragu

1 red bell pepper

1 yellow bell pepper

3 T + 2 tsp EVOO

1 lb. fresh tomatoes, chopped

1 onion, finely diced

4 garlic cloves, minced

1 red jalapeno chili*, finely chopped

2 T tomato paste

1 tsp thyme

2 tsp oregano

1 bay leaf

2 (28 oz) cans whole tomatoes

salt & pepper

1 tsp basil (fresh if you have it: 1/3 cup)

1. Preheat oven to 450*. Line a cast iron pan or roasting pan with foil and heat in hot oven for about 5 minutes.

2. Rub the 2 tsp EVOO over the peppers and place into hot pan. Using tongs,cook the peppers for 20 minutes, rotating every 5 minutes, or until the skins are blackened and blistering.

3. Remove peppers from oven, place into bowl and cover tightly with plastic wrap for an additional 15 minutes. This will steam the peppers and finish their cooking process.

4. Allow the peppers to cool slightly then peel off the outer skins. Remove the seeds. Cut into strips set aside.

5. In a large pot, heat 3 T EVOO over medium heat. Add the onions, jalapeno (*I could only find green- worked fine), and garlic. Saute for 5 minutes or until the onions are translucent. Add the tomato paste, stir in well, and cook for 1 minute.

6. Squeeze the canned tomatoes in your hands over the pot as you are adding them in. This will crush them slightly and add a bit more of their juices to the sauce.

7. Add the herbs. Stir in the fresh tomatoes and the roasted bell pepper strips. *If using fresh basil wait to add until after the first hour of cooking. 

8. Simmer gently over medium-low heat for 1 1/2 to 2 hours, allowing the flavors to blend. Season to taste and add a 1/2 cup water after the first hour. *Or add 3 about ladles pasta water.

*Cook pasta according to package directions. Drain and reserve about 4 ladles worth of pasta water (3 for the sauce, 1 for the pasta). Toss the pasta with the pasta water, 2 T butter and some chopped, fresh flat leaf parsley. Serve with ragu and meatballs.

Gluten Free Macaroni & Cheese

One of the things I am loving about this gluten-free experiment is how many great alternatives there are to all the favorites. For example, I used Bob’s Red Mill Brownie Mix yesterday and made the boys a whole pan of yummy, chocolately brownies. I love these products because I trust them and I don’t have to stress over making everything from scratch.

Another yummy comfort food I made recently was Macaroni and Cheese. Who doesn’t love it? I took my basic recipe and just swapped out the regular pasta for brown rice noodles. I noticed when making a GF roux that the ingredients were much more blobby than when using regular flour, and since we’re aiming for a sauce I had to increase the measurements in milk and butter. It was still very elastic-y, which I find ironic considering what gluten actually is.

GF Macaroni and Cheese

1 cup brown rice pasta, cooked

3 T butter, divided

1 T GF flour

1/4 cup milk

1 cup shredded cheddar, or cheddar blend

2 Laughing Cow wedges

salt & pepper

Preheat oven to 350* and grease a 1 quart baking dish.

Make a roux with the flour and 2 T of butter. Whisk in the milk.

Add the cheese and stir until melted in. Add the last T of butter if needed to make the sauce less blobby. It really depends on what cheeses you use, I suspect.

Salt & pepper. Fold cheese sauce into pasta.

Transfer to baking dish and bake for about 20 minutes or until heated through.

*This is a small recipe that will yield 4 or 5 servings. For a full-sized recipe just double the ingredients.