My first attempt at Lasagna

A few weeks ago, I ordered The Skinnygirl Dish through Amazon. Yes, it is a cookbook by reality star Bethenny Frankel, but she's also a trained chef. And I'm upfront about my love for bad TV, so I'm not afraid to say that I like Bethenny even though she is a little wacky (and she knows it). I'm also not afraid to say that I think Skinnygirl Dish is a great cookbook. It's part-cookbook, part-cooking philosophy book -- one of the major ideas behind the book is to get over one's fear of cooking and feel comfortable enough with cooking to make recipes healthier and experiment.

Tonight I tried a recipe for a healthier version of classic lasagna and it came out really well. It was my first time making a lasagna of any kind and I was really happy with the results. I don't have any great pictures of my version, but here is a picture from Bethenny's website.

Lighter Lasagna

- 8 oz lasagna noodles (whole wheat if you can find them) non-boil are much easier
- 1lb+ of ground turkey or turkey sausages with casing removed (I found some ground turkey that was pre-seasoned with Italian seasonings and it was great.)
- 1 jar of tomato sauce
- 1/2 C chopped fresh basil
- 2 TBS parsley (The original recipe calls for more parsley and less basil, but I reversed the ingredients by accident and liked all the fresh basil in the lasagna!)
- 15 oz part-skim ricotta cheese or low fat cottage cheese
- 1 tsp salt
- 1 tsp pepper
- 4 oz part-skim shredded mozzarella
- 1/3 C shredded parm cheese (I skipped the parm and it was still tasty with just mozzarella)

1. Boil lasagna noodles if necessary. Brown and drain turkey in a sprayed, non-stick skillet. After turkey is cooked, add tomato sauce and then remove from heat and set aside. Preheat oven to 350.
2. Mix ricotta/cottage cheese with herbs.
3. Spray a large glass dish and put first layer of noodles down. Alternate layers of noodles, meat/tomato sauce mixture and ricotta/herbs mixture. Sprinkle the top with the shredded cheese.
4. Cook in oven for 25-30 min; until bubbling and warmed through. Remove from oven and let settle for 20 min before serving. Delicious and better for you, too!

Crunchy Panko Shrimp with Couscous and Ginger-Orange Sauce

This tasty experiment came courtesy of a Cooking Light cookbook. We were in the mood for shrimp and this recipe caught my eye since it didn't seem too complicated. Luckily, it wasn't and it's definitely a recipe I'll make again. This was the first time I've cooked with Panko and I don't know why it's taken me so long to use it! I've always liked the taste of it, but just never thought to use it. (Clarice is a Panko-devotee; check out these delicious treats she recently whipped up using Panko.)

This was also the first time I've used fresh ginger root. It smells so good and is easy to peel, too. (Thanks to Martha for the quick ginger-peeling trick.) The recipe calls for fresh cilantro, which I used, but I really think dried cilantro would work, too. Enjoy!

Ginger-Orange Sauce:
1 C orange juice
2 TBS low-fat mayo
1.5 TBS chicken broth
1 TBS cilantro
1 tsp grated, peeled ginger
1 tsp lime juice
1/2 tsp ground cumin
1/4 tsp salt

Couscous:
1 C uncooked couscous
1.5 C chicken broth
1/2 C orange juice
1/2 tsp salt
1/3 C chopped green onions
2 TBS sliced, toasted almond
1 TBS butter/margarine

Shrimp:
1 lb jump shrimp, peeled and deveined
1 egg white, lightly beaten
1/2 C Panko breadcrumbs (I used more!)
1 tsp cilantro
1/2 tsp peeled, grated ginger
1/8 pepper
canola/olive oil for skillet

Garnish green:
2 C arugula

1. For sauce, bring 1 C OJ to a boil in a small saucepan over medium-high heat. Cook for about 10 min; OJ will reduce to about 1/4 cup. Remove from heat and let cool completely. Stir in mayo and the rest of the sauce ingredients. (I used my food processor to blend everything completely.) Set sauce aside.


2. For couscous, place couscous in a large, sprayed skillet over medium-high heat. Cook for about 4 minutes, stirring constantly until couscous is toasted. Add 1.5 C broth, 1/2 C OJ and 1/2 tsp salt; bring to a boil. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork and add the rest of the couscous ingredients. Mix well and keep warm until ready to serve.

3. For shrimp, combine the shrimp (tails removed) with the egg white in a large bowl, tossing to coat shrimp. Mix Panko, 1 tsp cilantro, 1/2 tsp ginger and pepper in a large ziplock bag. Add shrimp to the bag, seal and toss until well-mixed. Add more Panko if needed.

4. Heat oil in a large non-stick skillet. Arrange shrimp in a single layer and cook about three minute each side or until cooke through.

5. To serve, spoon couscous on plate, top with arugula, add shrimp and drizzle sauce on top. Yum!

BBQ Chicken Pizza

I've been wanting to try a delicious-looking recipe that I spotted on Everyday Food's blog a few weeks back. I finally gave it a whirl last night and the results were just as tasty as they seemed to be online. The recipe was easy to begin with and by using a few pre-made ingredients, I made it even easier. If you like pizza and barbequed chicken, you won't be disappointed with this one!

- 2 C shredded chicken (a little more than half of a rotisserie chicken)
- Barbeque sauce
- Pre-made pizza crust or pizza dough
- 1-2 C shredded Monterey Jack cheese
- 1 medium zucchini, cut lengthwise and thinly sliced
- Chopped or sliced onion, as much as you prefer

1. Preheat oven according to directions for pizza dough or crust. Use cooking spray on a cookie sheet or stone. Spread dough out (if using dough).
2. Mix shredded chicken with enough barbeque sauce to cover all of the chicken.
3. Spread chicken out on crust first. Then top with zucchini, onion and as much cheese as you want.
4. Cook pizza according to crust directions. If using a pre-made crust, pizza will only need about 10 minutes at 425. Yum!

Delicious Spring Dessert

A few weeks ago, I tried a new recipe for a potluck gathering. I said I would bring dessert and I wanted to do something more than just cookies to impress my foodie friends. I found my inspiration in Everyday Food- one of my favorite places for recipes (which you may have realized!).

The recipe was super simple and it turned out very well. My friends loved it and I made it again last weekend for Easter brunch. The best part may be that you can mix everything and bake it in the same dish-- less clean-up! Here are the details for Pineapple Bread Pudding...

- About 1/2 of a medium pineapple, chopped. If you need a lesson on selecting and chopping up a pineapple (like I did!), check out this video
- 3 eggs
- 6 TBS melted butter
- 1/2 C sugar
- 2 TBS flour
- pinch of salt
- 1 loaf of artisan bread, no crust; fluffy insides ripped into small pieces

1. Preheat oven to 350. Mix eggs, pineapple pieces, sugar, flour and salt together in a 2 quart baking dish. You may need more than 1/2 of the pineapple-- I used enough pineapple to make sure all of the bottom of the dish was covered.
2. Cover the mixture with the ripped bread pieces. Drizzle melted butter over the bread.
3. Bake for 45-55 min, until dish is golden brown. Serve warm or at room temperature with ice cream or whipped cream!

Chicken with Tomato Relish and Carrot Parmesan Risotto

I tried out this recipe the other night and was happy with how it came out. I found it in an old issue of Everyday Food, which has some awesome recipes. The original recipe called for sauteed chicken, but I always burn sauteed chicken so I would suggest baked.

Relish:
- 1 can (14.5 oz) of seasoned diced tomatoes in juice, drained
- 1/2 C chopped fresh parsley (or dried)
- 1 TBS olive oil
- 2 TBS lemon juice
- 1 TBS jarred capers, drained

Stir together all ingredients and season relish with salt and pepper. Top chicken with relish.

Risotto:
- 2 cans (14.5 oz each) reduced sodium chicken broth
- 2 TBS butter
- 1/2 medium red onion, chopped in food processor
- 5 medium carrots, grated in food processor
- coarse salt and pepper
- 1 1/4 C long-grain white rice
- 1/2 C dry white wine
- 1/4 C grated Parmesan

1. In a saucepan, bring broth and 2 C water to a light simmer over medium heat.
2. In another large saucepan, melt 1 TBS butter over medium heat. Add onion and carrots, then season with salt and pepper. Cook, stirring occasionally until veggies soften, about 5-7 minutes. Stir in rice. Add white wine and cook, stirring until absorbed, 2-4 minutes.
3. Add 2 C hot broth and simmer mixture over medium-low. Stir frequently until mostly absorbed, 10-12 minutes. Continue to add broth, 1 C at a time, stirring occasionally. Do not add more broth until absorbed. Cook until rice is creamy-- about 20 minutes. (You probably won't have to use all the broth.)
4. Remove risotto from hear, stir in 1 TBS butter and cheese. Season with salt and pepper.

Parmesan Sweet Potato Fries

What could be better than a hamburger with fries? A hamburger with sweet potato fries. Mom and I tried a new recipe last night and it was delicious.

Sorry I don't have a photo, but there is one here at WholeLiving.com. This was easy to make and does have some nutritional value since sweet potatoes are full of vitamins.

- 2 medium sweet potatoes, scrubbed, skin on, and cut into wedges
- 1/2 C flour
- 3/4 tsp coarse salt
- 1/2 tsp ground pepper
- 2 large egg whites
- 1 1/3 C grated or shredded Parmesan cheese

1. Preheat over to 425. Spray a large baking sheet with Pam.

2. Stir the flour, salt and pepper together in a shallow bowl. Beat the egg whites with 2 TBS water in a separate bowl. Spread the cheese out on some tin foil or a large plate.

3. Dip a sweet potato wedge into the flour mixture first and shake off excess. Then dip into the egg mixture, coating the wedge. Dip the (non-skin) sides of the wedge into the cheese. Place on baking sheets.

4. Bake about 25 minutes, until wedges are crisp. Yum!

Baked Chicken and Ziti

I got a new cookbook in my stocking this year from Rick's mom. It's a cookbook of recipes that her quilting guild put together and it looks great. I've only tested one out so far and it came out well. Next time, I'll make a few changes-- including adding mozzarella, which I didn't have the first time.

-1/2 lb. boneless, skinless chicken breasts, cut into 1/4" strips
-1 chopped onion
-2 minced garlic cloves
-1 (28 oz.) can of crushed tomatoes (or diced-- I suggest using seasoned or Italian-style tomatoes)
-1 tsp. Italian seasoning
-1/4 tsp. black pepper
-2 C ziti or penne
-2/3 C ricotta or cottage cheese
-1/2 C shredded mozzarella cheese
-2 TBS Parmesan cheese

1. Spray a large skillet with Pam and heat. Add chicken, turning until slightly browned, about 5-6 min. Transfer to plate.
2. Preheat oven to 375. Spray skillet again and add onion and garlic until softened, 5-6 min. Add tomatoes, seasoning and pepper; bring to a boil. Reduce heat and simmer, uncovered, until mixture thickens, 8-10 min.
3. Cook pasta as usual. Drain and mix with ricotta/cottage cheese.
4. Pour half of the tomato mixture into an 11 x 17"baking dish. Layer with the pasta mix, the chicken and remaining tomato mixture.
5. Sprinkle with mozzarella and parmesan cheese. Bake until hot, bubbling and cheese is melted, 15-20 min.

Bon appetit!

Chicken Pot Pie

It's been a while since I've tried a new recipe, but the fall is the perfect time to attempt a cold weather classic: Chicken Pot Pie. I always loved the dish when my mom made it and I was pleased with how my version came out last night.

I found the recipe on All Recipes, and then I tweaked it a little bit. Bon Appetit!

- 1 lb skinless, boneless chicken breast halves, cubed
- 1 C peeled, sliced carrots
- 1 C frozen green peas
- 1/2 C sliced celery
- 3 TBS margarine
- 1/3 C chopped onion
- 1/3 C flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp celery seed (not vital if you don't have it)
- 1 3/4 C reduced sodium chicken broth
- 2/3 C milk
- 2 (9-inch) unbaked pie crust

1. Preheat oven to 425.

2. In a large saucepan, combine chicken, carrots, peas and celery. Add enough water to cover ingredients and boil for 15 min or so. Remove from heat, drain and set aside.

3. In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper and celery seed. Slowly add in chicken broth and milk. Stir and simmer over medium-low heat until thick. Remove from heat and set aside.

4. Add one crust to bottom of pie pan. Place chicken and veggie mixture in crust. Pour hot chicken broth-mixture over. Cover with second crust, trim excess dough, seal crusts and add steam slits in pie.

5. Bake in oven for 30-35 min. Pie should be golden brown and filling bubbly. Cool for 10 min before serving.

Chicken Bruschetta Bake

This one's tasty and easy (my usual recipe standards) and as an added bonus-- it's by Weight Watchers.

I've altered the recipe slightly, but I think it works!

3 boneless, skinless chicken breasts, cut into bite-sized pieces
2 minced garlic cloves
chopped onion to taste (optional)
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp pepper
1/2 C shredded mozzarella cheese
1 can diced tomatoes, undrained
1 (6oz) package chicken stuffing mix (reduced sodium)

1. Preheat oven to 400.
2. Saute chicken with spices, onion, garlic until lightly browned, but not cooked through.
3. Place chicken in a casserole dish.
4. In a bowl, mix tomatoes and stuffing until stuffing is moistened. Add some water if needed.
5. Spread stuffing and tomato mixture over chicken and then sprinkle with cheese.
6. Bake for 30 minutes.

Tasty Tomatoes

This little roasted tomatoes recipe is versatile and easy. I can't take credit for it-- it's from Kristin-- and it's one of my favorites.

It's great on top of pasta, chicken or pizza and the leftovers get really flavorful after a day or two in the fridge...

Roasted Tomatoes:
- cherry tomatoes
- olive oil
- salt, pepper
- basil
- garlic powder

1. Preheat over to 425.
2. Place tomatoes in a baking dish, preferably one with a cover. Drizzle tomatoes with olive oil.
3. Sprinkle tomatoes with salt, pepper, basil and garlic powder. Cover dish.
4. Cook for 15- 20 minutes or until the tomatoes start bursting. Serve tomatoes on dish of preference! Be careful at first-- when they burst, they're HOT!

Perfect Summer Salad

This delicious recipe came from Chef Auntie Vicki, who is not only a good cook but a loyal blog reader! I looove this salad and it's very easy to make.

All that's needed is fresh spinach, strawberries and then a few ingredients for the dressing. Be sure to shake the dressing very well and don't add to salad until serving to prevent wilting.

Spinach and Strawberry Salad Dressing:
1/2 C oil (or 1/4 C oil and 1/4 C water for less oil)
1/4 C red wine vinegar
1/4 C sugar
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard

Honey Mustard Chicken

This recipe is Mom-tested and Mom-approved. I made it yesterday for Mother's Day and the fam all enjoyed it. I got the recipe from Chef Leah, one of my favorite people to cook with!

Since I make it from memory I don't have specific measurements, but here it is...

- Boneless, skinless chicken tenderloins
- Ritz crackers
- Honey Mustard (or Dijon, if you prefer)

1. Crush Ritz crackers into one shallow dish. Pour mustard into another.
2. Dip chicken into mustard and then into the cracker crumbs. Make sure chicken is thoroughly covered.
3. Heat a little oil in a skillet and quickly brown chicken on both sides. Place chicken in a Pam-sprayed baking dish. Brown any leftover crumbs in skillet and sprinkle over chicken in dish.
4. Bake chicken at 350 for 15-20 minutes-- maybe less, depending on how long chicken was browned for. Serve with honey mustard for dipping, if you'd like.

I don't love the picture I took with this; you'll have to trust me that it doesn't portray the dish's true tastiness!

It's Guac Weather!

Ok, so I'll admit that it doesn't have to be warm and sunny for me to enjoy guacamole, but it's definitely on my list of quintessential summer foods.

Whenever I make guac, I use avocado, chopped tomato, chopped onion, cilantro and lime juice. I'm sure everyone puts an individual twist on the recipe, but I've found this simple combination is delicious.

I made some yesterday and added it to this tasty taco salad of lettuce, seasoned ground turkey, cheese and Trader Joe's fresh salsa. I only wish guacamole didn't go brown so quickly!

Tastes like (tasty) Chicken

I found a great new recipe on AllRecipes.com yesterday. I've had good luck with this site before. I slightly altered the recipe for chicken and mushroom saute because the original recipe was too salty. Here it is...

Chicken & Mushroom Saute

Serves 2:
- 2 skinless, boneless chicken breasts (or 6 tenderloins), pounded thin
- 1/4 C flour
- salt and ground black pepper to taste
- 2 tsp butter or margarine
- 2 tsp vegetable oil
- 1 (4.5 ounce) can mushrooms, drained- I would recommend no salt added mushrooms.
- 1 C water
- 1 packet chicken bouillon granules
- 1 tsp cornstarch
- 1/2 tsp dried parsley
- 1/4 tsp garlic powder

1. Pound chicken and dredge it in mixture of flour, salt and pepper. Set chicken aside.
2. Heat butter/margarine and oil in skillet until bubbling. Add chicken and cook until browned. Remove chicken.
3. Saute mushrooms in the same skillet for 5 minutes. Mix bullion, water, cornstarch, parsley, garlic powder and pepper. Add this to skillet. Cook, stirring frequently, for a few minutes until mixture thickens.
4. Add chicken to skillet until fully cooked. Serve over rice or pasta.

Click here for original recipe and picture.

Top of the Mornin' to You

Happy St. Paddy's Day!

To celebrate the holiday of my ancestors (well, some of them) I'm sharing this excellent recipe for Irish Soda Bread. Enjoy with some green beer...

Irish Soda Bread
makes 2 loaves

4C flour
1C sugar
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
3 eggs
1 pint sour cream
1C raisins (optional)

1. Mix flour, sugar, baking soda, baking powder and salt.
2. Add eggs, sour cream and raisins. Mix until just combined.
3. Pour batter into 2 greased 8x4" bread pans.
4. Bake at 325 for one hour.

Best. Recipe. Ever.

I kid you not when I say this is the best recipe ever. It's a cookie recipe from my old roommate Michelle and it's a crowd pleaser.

The cookies are called Cakies because they are cake-like cookies (duh). They're so easy to make and perfect to bring to a party; they probably won't last longer than 20 minutes there! Here it is-

Ingredients for Cakies:
1 box cake mix
2 eggs
1/2 cup vegetable or canola oil
1 tub cake frosting

1. Mix cake mix, eggs, and oil together. Batter will become thick and doughy.
2. Roll dough into little balls and place onto an ungreased cookie sheet.
3. Bake in oven at 350 for 10-12 minutes. Bake time will vary based on thickness of cakies, so keep an eye on them.
4. Let cool completely and then frost with (room temp) frosting.

Enjoy!

Food styling by me.