Dripping Roast Beef Sandwich

My mom made this for lunch one day while Patrick, Nora and I were visiting, and we really enjoyed it, so I got the recipe and made it for us today. It was the perfect game-day dinner - quick, easy and super tasty. I made it during a commercial - it's that fast!

Dripping Roast Beef Sandwich
Courtesy of Campbell's
1 can (10 1/2 oz.) Campbell's condensed French Onion soup
1 tablespoon Worcestershire sauce
3/4 pound thinly sliced roast beef
4 hoagie rolls
4 slices provolone cheese
Drained pickled banana pepper rings

Heat oven to 400. Heat soup and Worcestershire sauce in a two-quart saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally. Divide beef mixture among rolls. Top beef mixture with cheese slices and place sandwiches onto baking sheet. Bake 3 minutes or until sandwiches are toasted and cheese is melted. Top each sandwich with banana pepper rings.

Weight Watchers Wednesday: Calzones

I had some pizza crust (the Pillsbury kind in the tube) in the fridge, so in my quest to find a healthy Weight-Watchers friendly recipe, I knew I wanted to make something with the pizza dough. I thought a pizza or calzone would be a good choice ... if I could find a healthy recipe.

I found this recipe while looking through my Weight Watchers cookbook, and thought I'd give it a try. It also helped that feta cheese was BOGO this week at Publix, and I was able to find a coupon. Healthy AND cheap - score!

I must admit that this isn't what I would typically think of when I think of a calzone. There's no meat (calling all vegetarians!), and there's no sauce, so it's not really as much like a pizza as I had thought. But it's not bad.

In the interest of being transparent I will say that this isn't our favorite meal, but it's not bad. If I had all the ingredients, I'd make it again, but it's not going to be one of our go-to dishes. But maybe you'll enjoy it!

And I took a photo, but can't find it anywhere, dagnabbit! It was actually really pretty!

Calzones
1 1/4 teaspoon (about 1/2 envelope) active dry yeast*
3/4 cup lukewarm (105-115 degrees) water*
2 cups all-purpose flour*
1 teaspoon salt*
2 teaspoons olive oil
3 shallots, finely chopped
5 garlic cloves, minced
3/4 cup thawed frozen chopped spinach, squeezed dry
1/2 cup part-skim ricotta cheese
1/2 cup crumbled feta cheese
1 large egg, lightly beaten
3 tablespoons chopped fresh mint
1 teaspoon dried oregano
1/4 teaspoon freshly ground pepper

In a small bowl, sprinkle the yeast over 1/4 cup of the lukewarm water. Let stand until foamy, about 10 minutes. In a food processor, combine 1 3/4 cups plus 2 tablespoons of the flour and 1/4 teaspoon of the salt. With the machine running, scrape the yeast mixture and the remaining 1/2 cup of the lukewarm water through the feed tube just until the dough forms a ball. Knead the dough by pulsing until it is smooth and elastic, about 30 times. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm draft-free place until it doubles in volume, about 1 hour. (OR -- use a tube of Pillsbury pizza dough and roll it into a large circle on a baking sheet. Much easier!!)

Meanwhile, in a small nonstick skillet, heat the oil. Saute the shallots and garlic until softened, about 7 minutes. Add the spinach; cook about 2 minutes. Transfer to a medium bowl; stir in the ricotta, feta, egg, mint, oregano, the remaining 3/4 teaspoon of salt, and the pepper.

Preheat the oven to 400 degrees; spray a baking sheet with nonstick cooking spray. Sprinkle a work surface with the remaining 2 tablespoons of flour. Turn out the dough; divide into 6 pieces. Roll out each piece into a 6-inch circle. Place about 2 heaping tablespoons of filling on one side of each circle, then dampen all around the edge; fold over and press with a wet thumb to seal. Transfer the calzones to the baking sheet. Bake until golden brown and crisp, 20-25 minutes.

Weight Watchers Wednesday: Apple-Oatmeal Cookies

We can pretend that today's still Wednesday, can't we? It's my blog so it's Wednesday here (too bad I can't rewind real life).

The weather might disagree, but the calendar says that it's fall. It's almost October and when it's fall (regardless of the ridiculous heat) I want to make fallish things. Apple things, pumpkin things, squash things. You know, fallish things.

And this week I wanted a sweet fall thing. I had an apple in the fridge, oatmeal in the pantry and this recipe in my cookbook. The stars aligned and thus, I made these cookies.

They're good; they're a nice light bite of sweetness. With only 1/4 cup of sugar, they aren't overly sweet, but just enough. And the small amount of fat means that there's not a lot of dough to this cookie; it's mostly a lot of oatmeal and apple bundled together. But they are good! We've really enjoyed them this week - and guilt free because they are low fat and low calorie! I'll definitely make these again.

I hope you enjoy these little light bites of fall!

Sorry for the crummy photo; I took it with my phone. But a crummy photo is better than no photo, right?

Apple-Oatmeal Cookies
Recipe courtesy of the Weight Watchers New Complete Cookbook
1 1/2 cups quick-cooking rolled oats, toasted until lightly browned*
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup packed brown sugar
2 1/2 tablespoons unsalted butter, softened
1 apple, peeled, cored and coarsely grated
1 large egg
1/2 teaspoon vanilla extract
1/4 cup + 2 tablespoons dark raisins

Preheat oven to 350 degrees. Spray two baking sheets with nonstick spray (don't spray if sheets are nonstick). (I use parchment paper instead - love the stuff.) In a large bowl, combine the oats, flour, cinnamon, baking soda and salt. In a medium bowl, with an electric mixer on high speed, cream the brown sugar and butter until pale and fluffy. Add the apple, egg, and vanilla; beat until combined. Add the oats mixture, stir to blend, then stir in the raisins (if you use them ... I didn't). Drop the dough by tablespoons onto the baking sheets, forming 12 cookies on each sheet; flatten with the back of a spoon. Bake until lightly browned, 12-15 minutes Cool completely on a rack. Store in an airtight container.

*Toasting oats brings out their nutty flavor. Spread the oats in a large cast-iron or nonstick skillet and set over medium heat. Cook, stirring constantly, until lightly browned and toasted, 2 to 3 minutes.

Asian Grilled Salmon

In my continuing effort to cook healthier meals (once or twice a week), I thought it wise to try to add some fish to our diet. We both like fish, but I never cook it because I'm not comfortable with it, and, frankly, it's stinky. I have a super sensitive sniffer and a lot of smells bother me, especially bad smells. And I just happen to think that fish is one of those bad smells, especially when your bedroom, clothes, etc. all smell like fish. I like to eat fish, but I don't want to smell like it ... especially three days later!

Thus, we tend to only eat fish when we eat out. Which, since we have a four-month-old baby and live on a budget, isn't often.

But, my wise mom suggested that we grill the fish instead of cooking it on the stove or in the oven, and I thought it was a great idea. Plus I got to hand Patrick the cooking reins for the evening. Win-win!

This was super easy. It has only five ingredients, four of which I always have on hand. All I had to buy was the salmon. (I was shocked at how much it cost, though - $14 for two fillets. They were large, but still.) Patrick was very careful while he was grilling; he didn't want one ounce to fall through the grates! We ate these with roasted asparagus and roasted potatoes. The next day I had the chilled leftovers on a salad. Yum!

Asian Grilled Salmon
Recipe courtesy of Ina Garten, aka Barefoot Contessa (who bears a striking resemblance to my mom)
1 side fresh salmon, boned but skin on (about 3 pounds)
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Start grill or light charcoal; brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. (Patrick was concerned about ours being undercooked so he cooked them a bit longer, probably 7 minutes on each side.)

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Weight Watchers Wednesday: Goat Cheese & Roasted Corn Quesadillas

I weighed myself this morning and was not completely disgusted. I now have about 10 pounds to go before being at my pre-pregnancy weight. I'd love to lose a little more, maybe a total of 15 pounds, but I won't push my luck. Ten will do for now, I suppose (although I do have to fit into a bridemaid's gown in May ...).

So this isn't the best-looking photo in the world (a quesadilla is a quesadilla, right?), but a bad photo is better than nothing, I guess.

This isn't a Weight Watchers recipe, but it's from Cooking Light. Close enough, eh? I found this while wading through recipes looking for something healthy but not too off the wall. You know my love for cheese, so I thought we'd give this a try.

We enjoyed this; the flavor was good and it wasn't heavy like most of the quesadillas I make (with lots of regular cheese). I followed the recipe and only used one ear of corn, which yielded only 3/4 cup of corn. Next time I make this I'll use two ears of corn - I think this could have used more. And if you want to add more substance, you could add grilled chicken, too.

All in all, this was a pretty good meal. Healthy, easy and if you like goat cheese, tasty. Enjoy!


Goat Cheese & Roasted Corn Quesadillas
Recipe from Cooking Light, March 2009
1 cup fresh corn kernels (about 1 large ear)
2/3 cup (5 ounces) goat cheese, softened
8 (6-inch) corn tortillas
1/4 cup chopped green onions (about 1 green onion)
10 tablespoon bottled salsa verde, divided
Cooking spray

Heat a large nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Place corn in a small bowl. Add goat cheese to corn; stir until well blended. Divide corn mixture evenly among 4 tortillas; spread to within 1/4 inch of sides. Sprinkle each tortilla with 1 tablespoon green onions. Drizzle each with 1 1/2 teaspoons salsa; top with remaining 4 tortillas. Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 1 1/2 minutes on each side or until golden. Remove from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with remaining 8 tablespoons salsa. Serves 4.

Calories per serving (serving size: 4 wedges and 2 tablespoons salsa): 223; Fat:8.9g; Protein: 9.9g; Carbohydrate: 28.6g; Fiber: 3.2g; Cholesterol: 16mg; Iron: 1mg; Sodium: 266mg; Calcium: 75mg

Chicken Burgers & Couscous

So I know that the title of this post may not draw you in (chicken burgers, really?), but it is a seriously good meal. Seriously. We just ate it tonight and were both very pleasantly surprised at how much we liked it. The flavors were so different than what we usually eat (couscous, for one, and dried cranberries, for another), but we loved them. And did you notice -- not one ounce of cheese in either recipe! Ha!

I found these recipes the other day I was flipping channels and saw Giada on Food Network. I stopped and watched for a while and this is the meal she was making. At first I was a little leery of chicken burgers, but like I've said before, we're fans of burgers, and I am always on the hunt for something new to try, so I figured we'd give it a whirl and see how we liked it. Nothing ventured, nothing gained, right?

Well, Giada, you've done it again. The chicken burger was moist and full of flavor, and the couscous was nutty, hearty and flavorful. We had never eaten couscous before, but we both loved it. Patrick and I kind felt like we were eating California food ... I don't really know what that even means, but it's how we felt!

We've eaten regular beef burgers, turkey burgers and now chicken burgers. I'm thinking next might be bison burgers. What's your favorite burger, and do you have any non-beef burger recipes you like?


Chicken Burgers with Garlic-Rosemary Mayonnaise
Recipe courtesy of Giada De Laurentiis
Garlic-Rosemary Mayonnaise:
1 cup mayonnaise
1/4 cup chopped fresh rosemary leaves
1 clove garlic, minced

Burgers:
1 pound ground chicken
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 sandwich rolls or burger buns (we used whole-wheat buns)
1/4 cup olive oil
1 cup arugula, divided

For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.
Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.
To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

Israeli Couscous with apples, cranberries and herbs
Recipe courtesy of Giada De Laurentiis
2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note

Vinaigrette:
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

Cook's Note: To toast the almonds, preheat the oven to 350 degrees. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.

I've read that Israeli couscous is different than regular couscous, but I couldn't find it at Publix so I just used the regular, plain, boxed couscous, and since I don't know anything different, I thought it was great! I also used dried herbs instead of fresh cause I was being lazy and cheap. I pretty much used 1 teaspoon dried herbs for every tablespoon of fresh.

To be a better cook part II - DEAL ALERT!

Have you seen Top Chef? I'm a fan. Love that show. But I don't get Bravo (sad), so I haven't been able to watch this season (outside of a few weeks where we randomly got the channel. Then it went away. Tease).

But, even though I don't get Bravo anymore, I can still watch some of the Top Chef chefs in action through Top Chef University, an online cooking school. And even better, right now they're offering a month-long membership for half of - $12 instead of $24.95.

The deal is through the Wichita Groupon.

To get these deals:
1. Go to Groupon
2. At the top click “Visit more Cities”
3. Pick Wichita and order. “Side deals” are found on the right next to the main deal for the day.

Wichita- Month-long membership to Top Chef University. 23 online cooking lessons for $12

This Groupon is for the Basics & Techniques class only.

Act quick if you're interested - you only have two days to purchase this offer.

And ... sorry about no Weight Watchers Wednesday post. Wednesday was our three-year anniversary and we enjoyed a nice dinner out, so it was a no-cook Wednesday for me. But it'll be back next week.

Cajun Chicken Pasta

I found this recipe a while back while looking for another pasta recipe, and just tried it tonight. I'm kicking myself for taking so long to make it - it's so good! It's definitely on the spicy side, but the kick of heat was a nice change for us. We both really enjoyed it and I'll be making it again.

Oh, and I was just too lazy to take a photo. Sorry. Maybe I'll take a pic of the leftovers.

Cajun Chicken Pasta
From Southern Living 2007
12 ounces uncooked linguine
2 pounds chicken breast strips
1 tablespoon Cajun seasoning*
1 1/4 teaspoons salt, divided
1/4 cup butter
1 small red bell pepper, thinly sliced**
1 small green bell pepper, thinly sliced*
1 (8-oz.) package fresh mushrooms
2 green onions (white and light green parts only), sliced**
1 1/2 cups half-and-half
1/4 teaspoon lemon pepper
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
Garnish: chopped green onions

Prepare pasta according to package directions. Sprinkle chicken evenly with Cajun seasoning and 1 tsp. salt. Melt 1/4 cup butter in a large nonstick skillet over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken. Add bell peppers, mushrooms, and green onions to skillet, and sauté 9 to 10 minutes or until vegetables are tender and liquid evaporates. Return chicken to skillet; stir in half-and-half, next 3 ingredients, and remaining 1/4 tsp. salt. Cook, stirring often, over medium-low heat 3 to 4 minutes or until thoroughly heated. Add linguine; toss to coat. Garnish, if desired, and serve immediately.

*To make your own Cajun seasoning, combine 2 1/2 tablespoons salt, 1 tablespoon dried oregano, 1 tablespoon paprika, 1 tablespoon cayenne pepper, 1 tablespoon ground black pepper.

**1/2 (16-oz.) bag frozen sliced green, red, and yellow bell peppers and onion may be substituted.

To be a better cook ...

We were out of town this past weekend, so I didn't cook Friday, Saturday or Sunday, and tonight I ate a salad while Patrick ate two bowls of Lucky Charms. Sad, I know. But I'm just keeping it real. I am glad that I have a husband who doesn't mind eating cereal for dinner every once in a while. I think he actually enjoys it.

I might not have cooked, but I did find a good article on CookingLight.com. I went there on a search for healthy salmon recipes and found this article instead (I also found what looks to be a good salmon recipe. I'm going to attempt to incorporate fish into our diet and my cooking repertoire).

I love to cook, but I am so very, very amateur. If I had the time, the money, a maid and a nanny, I would love to take cooking classes. But, alas, I am the maid and the nanny - er, mommy - and sometimes my lack of knowledge and experience means that I wing it in the kitchen. But I love to learn, and I would like to be a better cook, so I hope that reading this helps me have fewer kitchen foibles.

I've made at least 10 of these mistakes (but never, never #9), and have learned from them. Hopefully reading this list will help me avoid the other 15!

The 25 most common cooking mistakes
Click here to read the entire article
1. You don’t taste as you go.
2. You don’t read the entire recipe before you start cooking.
3. You make unwise substitutions in baking.
4. You boil when you should simmer.
5. You overheat chocolate.
6. You over-soften butter.
7. You overheat low-fat milk products.
8. You don’t know your oven’s quirks and idiosyncrasies.
9. You’re too casual about measuring ingredients.
10. You overcrowd the pan.
11. You mishandle egg whites.
12. You turn the food too often.
13. You don’t get the pan hot enough before you add the food.
14. You slice meat with―instead of against―the grain.
15. You underbake cakes and breads.
16. You don’t use a meat thermometer.
17. Meat gets no chance to rest after cooking.
18. You try to rush the cooking of caramelized onions.
19. You overwork lower-fat dough.
20. You neglect the nuts you’re toasting.
21. You don’t shock vegetables when they’ve reached the desired texture.
22. You put all the salt in the marinade or breading.
23. You pop meat straight from the fridge into the oven or onto the grill.
24. You don’t know when to abandon ship and start over.
25. You use inferior ingredients.

What have you learned from your time in the kitchen?

Weight Watchers Wednesday - Southern Oven "Fried" Chicken

So, yeah, it's not Wednesday anymore. Whoops. But better late than never, right?

Living in the South, fried chicken is a big deal. It's everywhere. And it's mighty tasty. But not healthy. Not at all. But sometimes you just get a craving and want that delicious flavor. When the mood hits and nothing else will do but fried chicken, here's a yummy and guilt-free alternative to the artery-clogging and button-popping original.

Southern Oven "Fried" Chicken
Courtesy of the Weight Watchers New Complete Cookbook
5 points
1/2 cup fat-free buttermilk
1/2 cup cornflakes, crushed
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 pounds chicken, skinless
4 teaspoons canola oil (it's important, flavor-wise, that you use canola oil)

Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick cooking spray. Pour the buttermilk into a shallow bowl. On a sheet of waxed paper, combine the cornflake crumbs, flour, salt and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet and drizzle with oil. Bake 30 minutes, then turn the chicken over. Bake until cooked through, 15-20 minutes longer.

Per serving (about two pieces): 229 calories, 10 g. fat, 2 g. sat. fat, 0 g trans fat, 64 mg chol, 295 mg. sodium, 11 g carbs, 0 g fiber, 23 g protein, 49 mg calcium.

Weight Watchers Wednesday - Honey-Mustard Pork Chops

How fitting that this post should come right after my cheese-and-bacon laden Bacon Quiche recipe.

But don't be fooled. It's only a once-a-week commitment that I'm making to eating healthier.

Unfortunately for me, these pesky 20 pounds I've been holding onto since Nora was born don't seem to be going anywhere. And I want them to go. Anywhere. Somewhere. Just far, far away from me. Apparently, though, it sometimes requires a change in habits to lose weight, and I haven't changed a single habit. Just wishing and hoping the pounds away isn't cutting it anymore. Thus, Weight Watchers Wednesday was born.

Every Wednesday I'm going to make a new and healthy recipe. It might come from my Weight Watchers cookbook (I'm gonna start there) or it might come from Cooking Light or another healthy food source. Wherever it comes from, though, it's gonna be healthy.

No heavy cream, no half-and-half, no "four cups of cheese" or "1/2 pound of bacon."

We'll see how this goes.

Thank goodness it's only once a week.

Honey-Mustard Pork Chops
Courtesy of the Weight Watchers New Complete Cookbook
4 Points
4 teaspoons honey
1/4 cup Dijon mustard
1 teaspoon cider or wine vinegar
1/4 teaspoon salt
Freshly ground pepper, to taste
4 (5-ounce) bone-in loin pork chops, 1-inch thick

To prepare the marinade, in a small saucepan over low heat, heat the honey until it liquefies. Stir in the mustard, vinegar, salt and pepper; cool to room temperature. Place the pork chops in a gallon-size Ziploc bag; add the marinade. Seal the bag, squeezing out the air; turn to coat the chops. Refrigerate, turning the bag occasionally, at least 8 hours or overnight. Remove the chops from the refrigerator 30 minutes before broiling. Preheat the broiler. Discard the marinade. Place the chops on the broiler rack and broil 3-4 inches from the heat until cooked through, 6-7 minutes on each side. Makes 4 servings.

Per serving (1 chop): 178 calories, 7 g. fat, 3 g. saturated fat, 0 g trans fat, 10 mg. cholesterol, 124 mg. sodium, 2 g. carbs, 0 g fiber, 26 g. protein, 27 mg. calc.

Bacon Quiche

At our house, we sometimes enjoy breakfast for dinner. Pancakes, waffles, eggs, cereal ...we like it all.

Yup, you read right. Sometimes we eat cereal for dinner. And we like it.

But even when I do cook breakfast for dinner, I still like it to be a quick and easy meal. This bacon quiche fits the bill quite well. It's so yummy and hearty; served with a side of grits, it's a complete meal. I don't like Swiss cheese, but I love it in this. I also love that, besides the cheese, it's a recipe made with ingredients I typically always have in the pantry or fridge.

This quiche is also perfect for breakfast or brunch. It's not very healthy, but man, is it worth the calories!

Bacon Quiche
Recipe courtesy of Suzanne Akins
1/4 cup butter, melted
1 1/2 cups milk
1 teaspoon salt
Dash of pepper
3 eggs
1/2 cup Bisquick
1 cup Swiss cheese, shredded
1/3 cup bacon, crumbled

Mix butter, milk, salt, pepper, and eggs. Beat well. Stir in Bisquick and pour into 9-inch cake or pie pan. Sprinkle bacon and cheese on top. (Do not mix.) Bake at 350° for 45 minutes.

Family Favorites - Pepper Steak

Tonight I made a meal that I've enjoyed for as long as I can remember. It's a family favorite, and a recipe passed down to me from my mom. When I was younger I wouldn't eat peppers (or tomatoes or onions), but thankfully my parents never catered to my taste buds; my brother and I had to eat whatever was cooked, whether we liked it or not. My mom and dad (who made our breakfast and lunch every day) refused to be short-order cooks. I am thankful that I wasn't allowed to be a picky child because now I'm not a picky adult. I enjoy eating different types of food and trying new things.

But don't be fooled; I totally picked all peppers, onions and tomato chunks out of my food.

I'm glad my taste buds have evolved, if not, I'd miss out on a lot of great flavors.

So I'm introducing you to one of our favorite family meals, and I'm going to try to make this a weekly feature. I've also got something new to debut this Wednesday, so stay tuned!


Pepper Steak
Recipe courtesy of Mom
1 large flank steak, cut into thin strips (it's easier to cut when partially frozen)
3/4 cup low sodium soy sauce
1/4 cup cooking sherry
2 shakes of ginger
4 teaspoons sugar
8 teaspoons cornstarch
2 green bell peppers, cut into bite-size pieces
1 red bell pepper, cut into bite-size pieces
Rice

Combine soy sauce, sherry, ginger, sugar and cornstarch in a large, shallow pan (I use a 9x13 dish). Marinate steak in this for at least one hour (I usually let it marinate 4-8 hours, in the fridge).

Start rice so it can be ready when your meal is done.

Put meat and marinade in a large skillet and brown the meat. Once the meat is browned, turn down the heat, cover and cook until almost done, 20-25 minutes, adding hot water as necessary to maintain the sauce. Add peppers and cook until crisp-done.

Serve over rice.

Turkey & Artichoke Stuffed Shells with Arrabbiata Sauce

A week or so ago I went in search of a recipe that uses turkey in a non-traditional turkey kind of way. I'm trying to use a different type of protein with each meal so that we aren't eating beef or chicken over and over and over again. So far I have two great turkey recipes in my repertoire (Greek turkey burgers and turkey lettuce wraps), and this adds a third. Don't let the long name and long recipe scare you away; this is actually a pretty easy recipe to make (but you will use quite a few pots and pans). It makes a ton - an entire box of jumbo pasta shells - so it's good for a large family or for a couple nights of leftovers.

Akins family - you'll be seeing this meal soon!

(I'll take a photo next time I make this.)

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
Recipe from Giada De Laurentiis
1 (12-ounce) box jumbo pasta shells
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9x13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 20 minutes (60 minutes if shells are frozen.)

Arrabbiata Sauce:
2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped (I used bacon instead)
2 teaspoons crushed red pepper flakes (can be omitted for less heat)
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce (about 2 jars)

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use. Yield: approximately 6 cups

Chinese Slaw

A few weeks ago I had the challenge of making a Chinese/Asian appetizer. I don't fry, and Whitney had already claimed the edamame, so I had to come up with something. I remembered a yummy side dish that my Aunt Susan made for a family get together, and thought it would be perfect. She graciously shared her recipe with me and now I'm sharing it with you. It make a lot, so it's perfect for a crowd. And it is great left over, too. Enjoy!

Chinese Slaw
Recipe from Aunt Susan
1 bag of slaw (regular or broccoli)
Noodles from 2 packages of beef Ramen noodles, crushed
1 cup slivered almonds
1 cup shelled sunflower seeds
2/3 cup oil
1/3 cup vinegar
3/4 cup sugar
2 beef flavor packets from the Ramen noodles

Combine the first four ingredients in a large bowl and set aside. Combine the oil, vinegar, sugar and beef flavoring in a small bowl or saucepan. Heat for a couple of minutes in the microwave or on the stove, until sugar and beef flavoring is dissolved. Mix well. When the dressing has cooled, pour it over the slaw mixture and toss to combine.

Upcoming recipes:
Turkey and artichoke stuffed shells
Peach Cobbler
Tostada pizza

Sopapilla cheesecake pie

I have a sweet tooth. There's not a dessert I don't like (at least none I've found). So when given the opportunity to make something for a potluck, I tend to gravitate towards dessert. I have been known to make a dip or an appetizer from time to time, but nine times out of 10 I'll make a dessert.

A recent Mexican night get together with friends was no different.

While there are tons of great Mexican appetizer/dip recipes to choose from (mmm ... cheese), I didn't know of too many Mexican dessert recipes. Tres leches cake came to mind, but I knew it would be tougher to eat than the finger food we were supposed to bring. After scouring the Internet for a while I found a sopapilla cheesecake pie recipe. It looked tasty, had lots of good reviews, and seemed pretty easy.

Mexican/Spanish? Check.
Dessert? Check.
Easy to eat? Check.
One of my favorite desserts to make (cheesecake)? Check.

This was a hit. It was easy to make and delicious. It's not like a typical cheesecake, so I wouldn't recommend this if you're looking for the more traditional, bake-in-a-springform pan cheesecake. But the filling is a mixture of cream cheese and sugar, so there is definitely a cheesecake taste. It's rich and sweet and oh, so good.

Sopapilla cheesecake pie
From allrecipes.com
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey

Preheat oven to 350 degrees. Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of your baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
Bake until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Watermelon feta salad

Watermelon is to summer what football is to fall. They just go together.

And I love me some watermelon.

While shopping at Publix this weekend, I picked up a watermelon thinking it would be a yummy addition to the fruit kabobs I was planning to make. Little did I realize how much watermelon one watermelon actually contains. When I was done cutting it up (four days and one messy kitchen later) we had a TON of it.

I like watermelon a lot, but not that much.

So I used some of it tonight to make a delicious summery salad.


I first ate this on Father's Day at my parent's house. I don't know where my mom found this recipe, but I'm glad she did and that she shared it with us!

Watermelon feta salad
4 ounces crumbled feta cheese
2 pounds watermelon, cut into bite size pieces
8 ounces grape tomatoes, cut in half
3 tablespoons olive oil
2 teaspoons white balsamic vinegar*
1/2 teaspoon kosher salt
3 cups arugula greens (about 5 ounces)*
1 cup sliced red onions

Whisk oil, vinegar and salt to blend; set aside. Place arugula, onions and tomatoes in a salad bowl. Add vinaigrette; toss to coat. Add cheese and melon; serve.

*My mom didn't have white balsamic vinegar, so she used regular balsamic vinegar and it was just as good. We both used romaine lettuce instead of arugula. And I don't have kosher salt so I used regular salt. All these substitutions and it was still a delicious salad!

Greek turkey burgers

I stepped on the scale last week and was not happy with what I saw. Of course, with the way I've been eating lately I should have known that I would be less than pleased with the numbers on the scale, but a girl can dream.

So in an effort to shed some of this baby weight I've still got hanging around, I am trying to cook and eat healthier. I don't really have much time to read these days, what with an infant in the house and all, but while (very) quickly skimming through the latest issue of Southern Living I found a recipe for turkey burgers. We're big burger fans in our house, but I've heard mixed reviews about turkey. I've heard that they can be dry and tasteless, but this recipe looked like it might be something we (or I...) would like. Anything with feta cheese is worth a try in my book.

Patrick was skeptical. He's a traditional burger kind of guy. But he humored me and grilled them anyway. He even ate one. And liked it!

These burgers aren't dry at all (I think the cucumber sauce helps) and are packed full of flavor. I really liked them a lot - they were so tasty and different from what we usually eat. Patrick liked them, too, and said that they didn't make him feel as full and heavy as a regular hamburger.

If you're looking for an alternative to your usual hamburger, give these a try. We finished them today and will be making them again.


Greek turkey burgers
Recipe courtesy of Southern Living
1 1/3 pounds ground turkey breast
1 (4-oz.) package crumbled feta cheese
1/4 cup finely chopped red onion
1 teaspoon dried oregano
1 teaspoon lemon zest
1/2 teaspoon salt
Vegetable cooking spray, if using a grill pan
1/2 cup grated English cucumber (I couldn't find one, so I used a regular cucumber)
1 (6-oz.) container fat-free Greek yogurt
1 tablespoon chopped fresh mint
1/2 teaspoon salt
4 French hamburger buns, split and toasted
Toppings: lettuce leaves, tomato slices, thinly sliced cucumber
Garnish: pepperoncini salad peppers

Stir together first 6 ingredients. Shape mixture into 4 (1/2-inch-thick) patties. Heat a grill pan* over medium-high heat. Coat grill pan with cooking spray. Add patties; cook 5 minutes on each side or until done. Stir together cucumber, yogurt, mint, and 1/2 tsp. salt in a small bowl. Serve burgers on buns with cucumber sauce and desired toppings. Garnish, if desired.

*We used our gas grill and cooked them at 300-400 degrees for about 7 minutes each side.

Chop-chop salad

This salad is one of my favorite summer side dishes. It's easy, healthy, pretty and travels well to picnics and potlucks. It's the perfect accompaniment to your favorite grilled food, and if you omit the bacon, it's a vegetarian dish, too.


Chop-Chop Salad
Recipe from family friend Sue Chaney
1 head broccoli
1 head cauliflower
6 green onions
1/2 pound bacon (or bacon bits)

Dressing:
1/2 cup mayonnaise
1/3 cup white vinegar
1/3 cup vegetable or corn oil
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Chop broccoli, cauliflower, onions and bacon into small pieces. Combine in a large bowl.
Toss with dressing just before serving.

Chocolate no-bake cookies

When Patrick and I started dating, I was introduced to one of his favorite cookies, one that was brand new to me. (How I missed out on a cookie for that many years is beyond me.) His aunt traditionally makes them for family gatherings, and the first time I ever ate one was when we all got together for a family reunion in Ocean Isle, North Carolina. They are tasty little treasures, full of chocolate and peanut butter ... two of my favorite things!

I never had the recipe until a sweet lady from our church brought us dinner and dessert after Nora was born. She very thoughtfully included the recipes, and this was one of them. Finally, I can make one of Patrick's favorite cookies!


Chocolate no-bake cookies
1 stick of butter
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oats

Combine butter, sugar, cocoa and milk in a small saucepan. Bring to a full boil for one minute. Remove from heat and combine with remaining ingredients. Stir together until fully combined. Drop by spoonfuls onto waxed paper.

A Cookie Conundrum

I have a chocolate-chip cookie conundrum, and I'm hoping y'all can help.

I have been making chocolate-chip cookies for as long as I can remember, but have never found that perfect recipe, one that gives me fluffy, chewy cookies. Although they taste good, mine always seem to come out more on the flat, crispy side, no matter what I do. And flat and crispy is fine and dandy if that's what you want ... but I want thick, fluffy, chewy chocolate-chip cookies!

Is it the butter? The softened butter, perhaps? Should I use cold butter instead, even though the recipe clearly calls for softened butter? Or should I use margarine? What about shortening?

I've even tried recipes that say they will turn out the way I want, but they never do. And y'all know how I follow recipes to a tee -- especially when baking.

So what gives? Please share any ideas, inspiration, advice you have.

Until then, I'll keep trying. Patrick - who has never met a chocolate-chip cookie he didn't like - won't complain!

*Photos are now courtesy of Patrick and his new toy, a Canon Rebel DSLR camera - no more iPhone pictures!

The Final Countdown

Thanks to the band Europe for the title inspiration and for getting that darn lyric in my head.

The final countdown to meeting baby Nora is here - FOURTEEN days and counting! I can't wrap my mind around the fact that in two weeks we will become parents. We are so, so excited. But clueless!

I don't want this blog to become a baby blog, so if you're interested in keeping up with our next 14 days and the days with Nora that follow, check out my other blog at www.karawitherow.wordpress.com. We have family and friends scattered from Georgia to Illinois and all in between, so I'm hoping that the blog will be a good way to keep everyone updated on Nora (I have no illusions that anyone will care about what Patrick or I am doing, just the baby!).

Oven-Roasted Asparagus

I am always on the hunt for quick, easy, healthy side dishes. I always seem to make the same ones over and over again (roasted potatoes and steamed broccoli are my faithful standbys), but as much as we like them, sometimes you just need something different.

And that's where this recipe comes in. I usually only make it in the spring and summer. Something about asparagus just says "spring" to me. I have no idea if asparagus has a season or not, but I say it's spring!

Until I made and ate this asparagus, I had no idea that I liked it so much. This recipe is super easy, quick and delish. The asparagus gets nicely roasted but doesn't get soft - soft asparagus is a no-no in my book.

I hope you enjoy this as much as we do!

Oven-roasted asparagus
Recipe courtesy of Southern Living
3 pounds fresh asparagus*
2 tablespoons olive oil
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup slivered almonds, toasted*

Wash and dry asparagus. Snap off and discard tough ends; place asparagus on a lightly greased baking sheet. Drizzle with olive oil; sprinkle with garlic, salt and pepper.
Bake at 350 for 10 minutes or to desired degree of tenderness. Transfer to a serving dish; sprinkle with almonds. Makes 8-10 servings.

*Patrick and I certainly can't eat 3 pounds of asparagus, so I usually buy just shy of 1 pound for the two of us. I eat quite a bit with dinner, and then we have a few left for leftovers. When using less than 3 lbs. I just reduce the rest of the ingredients as needed. For example, I made this the other night and used just under one pound of asparagus. I used a little less than a tablespoon of olive oil, one garlic clove, 1/4 tsp. salt and just a couple of shakes of pepper. I don't use almonds because I'm not a fan of nuts with my veggies, but if you like them, have at it!

Recipe from Easter Sunday

Easter is one of my favorite holidays. It ushers in the start of spring, we get to dress up more than usual and we spend a wonderful lunch and afternoon with some of our favorite people.

Not to mention the fact that it's the day we celebrate that our Lord has risen from the grave and is alive! To me, this day is more spiritually significant than Christmas; I mean, our God lives and has conquered the grave! Praise Jesus.

Oh, and it's also mandatory to snap a picture or two:

Easter is one holiday that Patrick and I spend with our friends, our "Brunswick family," if you will. We love this group of people and are blessed to share life with them. The Herndon family has graciously opened up their home (and backyard) to our crazy crew for the past five years. Whitney is the world's best hostess!

Patrick has been a part of this tradition since it started in 2006, and I joined in when I moved down the next year. Patrick was just a single guy the first year; the next year he and I were engaged (and I had moved down to Brunswick and participated in the Easter festivities), and the past two years we've been married with no kids. This year, I was hugely pregnant. Next Easter we'll have our own little "peep" to chase after!

And get this - in 2006, there were only two kids in the group. This year there were 18 with two on the way. Next year there will be AT LEAST 20 kids running around - no wonder we all need naps after all the fun!

Oh, and there's food. Oh, the food. Lots and lots of yummy, yummy food.

Everyone brings two side dishes, and we all dig in for a delicious feast.

This year I made Spicy Black Bean Salad and Strawberry Banana Trifle. I think this trifle just screams spring - it's light, sweet, and full of delicious fruit.

Not the best picture in the world, but at least you can see the yummy layers of pound cake, pudding, fruit and Cool Whip.

Strawberry Banana Trifle
Pound cake or angel food cake, cubed (I use the Sara Lee family size frozen pound cake)
6 oz. instant vanilla pudding mix
3 cups milk
1 carton of strawberries, washed, dried and sliced
3 bananas, peeled, sliced and sprinkled with lemon juice (to help prevent browning)
12 oz. Cool Whip

Make pudding according to package directions; refrigerate to set.
Layer half of each in the following order: pound cake/angel food cake, pudding, strawberries, bananas, Cool Whip. Repeat layers one more time, ending with Cool Whip. Enjoy!

A brief update...

What's Kara cookin'?

Not much these days, obviously.

I have actually cooked a few times this week, but nothing new that hasn't already been blogged about. And, with the pretty weather and longer days, I've had Patrick manning the grill a couple nights this week. I love when I can turn the cooking reins (or at least half of them) over to him!

And for the two weeks before, I stayed with my parents (who live just an hour away) and got treated to my mom's cooking. Patrick was working/taking tests/studying his tail off in Atlanta for 16 days, so I took that opportunity to get some good mom and dad time in. And not cook. Or clean. Or do my own laundry. They definitely took good care of me!

Although it doesn't sound like it, I have been busy, though! I'm 32 weeks pregnant as of tomorrow, and the nesting has set in full force. We have eight weeks to go until we welcome sweet Nora into the world, and I have been working hard to get her nursery ready and organized. And cleaning took on a whole new meaning on Saturday when I cleaned from 10 a.m. until Patrick got home from Atlanta at 2:30 a.m. I did take a little break to run errands, but I was a cleaning machine. And, holy moly, I paid for it on Sunday. (Sadly, though, in all that time, I wasn't able to clean the entire house. I think I got distracted by organizational projects, etc.)

And I must say - these 32 weeks have flown by for me. I can't believe that in eight weeks or less we will be parents. It's exciting, thrilling, nerve wracking and scary. But I can't wait. I can't wait till I can see my toes again. Till I can tie my shoes without hyperventilating. Till I can sit still for more than five minutes at a time (she has invaded my lung/rib space and I have a constant stitch on my right side). Till I can fit into my normal clothes again. Till I can drink five Diet Cokes (in one day) again. Till I can sleep on my stomach again.

But most of all, I can't wait to meet Nora, see Patrick become a dad, and become a mom. The nursery may not be ready quite yet, and I may not be ready to change 82 diapers a day, but I am so ready to be her mom and see who she is and will become.

Chicken and Spinach Manicotti

Last Wednesday, my mom and I enjoyed a wonderful day of mother-daughter shopping at St. John's Town Center in Jacksonville. Being pregnant, I was hungry pretty much the moment we got there. We both love Italian food, so we made a beeline for Maggiano's. Mom had a delicious dish of veal marsala while I had a tasty meal of chicken and spinach manicotti. I enjoyed it so much that the next day I got online to look for the recipe. Although it isn't exactly like Maggiano's (I actually had to cook this myself, but Patrick did serve me AND clean up the mess I made), it's a really good version, and a nice change from my typical plain cheese manicotti. We had it for dinner tonight and really enjoyed it; hope you do, too!

Chicken and Spinach Manicotti
Recipe courtesy www.recipezaar.com
Filling
1 cup chicken breasts, cooked
1 cup fresh spinach, chopped
16 ounces ricotta cheese
1/2 cup mozzarella cheese, shredded
1/2 teaspoon black pepper
1 teaspoon salt
12 manicotti noodles, cooked until al dente

Sauce
16 ounces Alfredo sauce
16 ounces marinara sauce
Approximately 1/2 cup Parmesan cheese, grated

Directions
Dice the chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, ricotta, mozzarella, pepper and salt, and mix thoroughly. Arrange precooked pasta sheets on waxed paper and fill with filling mixture. Combine Alfredo sauce and marinara in bowl and mix until well incorporated. Place a small amount of sauce in the bottom of a 13x9 ovenproof baking dish. Place the cannelloni, side by side, into baking dish. Pour remainder of sauce over cannelloni, covering completely. Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350°F for approximately 20 minutes. Remove foil and continue to bake for an additional 20 minutes.

Click here for the original recipe.

Essential kitchen appliance

If onions make you cry, jalapenos burn your fingers and mincing vegetables is just a time-consuming pain in the bootie, this little gadget is for you.



It's the KitchenAid Chef's Chopper, and it is one of my essential kitchen appliances. It's small - it holds up to three cups - and is oh, so handy. I have never enjoyed mincing onions and other veggies into small, uniform pieces, but this chopper makes fast, easy work of it. I use it at least three times a week. And when you're done, just throw the plastic parts in the top rack of the dishwasher (I hand wash the blade), and voila, you have perfectly chopped or minced veggies!

Seriously, it would take me forever to mince an entire onion (I'm just too stinking slow and anal), plus I always end up with tears streaming down my face and a runny nose. Not to mention the stinky fingers. I paint a lovely picture, eh? But those things are gone forever when I use this!

This is not a paid endorsement (I wish!), but is just a PSA from me to you. That's how much I use and love this little gadget.

Oh, and wear disposable gloves (like the kind doctors wear) when you work with jalapenos - they work wonders!

Campanelle Pasta Salad

A few weeks ago when I was at Target (I go way too often, by the way) I noticed that Giada De Laurentiis had launched a new line of products exclusive to Target. The ceramic/stoneware bread pans looked nice, but I was drawn to a box of orzo pasta. Not that I've ever cooked orzo, but I was really interested in seeing if there was a recipe on the back of the box.

Yup, there was. It was an orzo/tuna recipe, and it intrigued me. I didn't buy the orzo because it cost almost $2.50 for a one-pound box, and I knew I could buy it at Publix for about a dollar less (non Giada branded, however, but the brand name is certainly not worth my $1).

So, two weeks later I was still thinking about that recipe. Obsess much, Kara? I couldn't find it online (of course not -- they want me to shell out $2.50 for a box of pasta), but I did find an incredibly similar Giada recipe, made with campanelle pasta instead of orzo.

Worth a shot, I figured. And I might as well feed the beast that had been obsessing over tuna and pasta.

So, I made it for dinner tonight and was pleasantly surprised. Neither Patrick nor I are big fans of fresh tomatoes, but we both liked the cooked cherry tomatoes, and they gave the pasta nice flavor and color. It was a nice flavor change of pace for us, too; while we tend to eat copius amounts of pasta, we don't typically eat fish (at least not at home).

This was a quick, easy meal, too, perfect for weeknights.

And, to Target and Giada (cause I'm sure they'll read this ...) -- how about a line of Giada-inspired clothing? I always like the shirts she wears ... but would wear a cami underneath. No cleavage in the kitchen for me!!


Campanelle Pasta Salad
Slightly modified from the original Giada De Laurentiis recipe, found on foodnetwork.com*
1 pound campanelle pasta
1/4 cup extra-virgin olive oil, plus 1/4 cup
1 small or 1/2 medium red onion, chopped
2 cloves garlic, minced
1 (12-ounce) can tuna in oil, drained
1 pint (2 cups) cherry tomatoes, halved
1 can quartered artichoke hearts, drained
2 tablespoons capers, rinsed and drained
2 teaspoons dried chopped thyme
4 teaspoons chopped dried parsley
Salt and black pepper, to taste

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the tuna to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper, to taste. Transfer the pasta to a serving bowl and serve warm or at room temperature.

*I used 12 ounces of tuna instead of the 6 called for in the recipe, and am glad I did. I don't think that 6 ounces would have been enough to taste. I also didn't feel like buying fresh herbs, and already had the dried herbs on hand, so that's what I used. I modified the quantities above to account for using them instead of fresh herbs. For the original recipe, click here.

Chaos in the kitchen

There's been chaos in my kitchen for the past two days.

Perhaps that's a sign that I should take a cooking hiatus?

Needless to say, my hopes and dreams of being the next Martha Stewart or Paula Deen have been dashed. (Not that I have had dreams of being either of them, frankly, but I have been humbled. Oh, so humbled.)

Last night I tried a new recipe for dinner and it turned out reasonably well. The chaos was coming, though ...

As Patrick and I settled down for dinner in the living room, I took a sip of my tea, which was sitting on a coaster next to my plate of food on the tray table. (Note - once we have Nora, we will start eating at the dinner table like we did with our families, but until then we will enjoy dinner in the living room, watching tv!) I put my cup down and it caught on the lip of the coaster, sending an entire huge cup full of tea (unsweet, thankfully) onto my plate, me and the floor.

I sat there, pouting, while Patrick sprang into action. I was a wet mess, as was my dinner. Thankfully there was enough for me to dump what was on my plate and get more, but man, it was a mess.

And today wasn't any better.

I had this grand idea to make a chocolate pound cake for dessert tonight and to have again tomorrow night when my parents come to town.

This was the first time I've ever made this recipe.

And apparently what I thought was a 10" tube pan turned out to be a less-than-10" tube pan.

Can you see where I'm headed with this?

I knew that I was filling the pan pretty full, but didn't realize just how full until I smelled smoke coming from the oven. It's not a good sign when you see flames inside your oven; that much I do know.

The cake had overflowed the pan and batter had fallen onto the bottom of the oven and onto the element. I put the fire out, and quickly opened up the windows in the kitchen and dining area (it's pretty chilly in here now). It still smells like a fire and I'm glad I have yet to shower today. (Yay for work-from-home jobs!)

The cake was far from pretty when I pulled it from the oven, but hopefully we can focus on the taste instead of the appearance.

Here's hoping, at least.

Cheesecake Cupcakes

I really like cheesecake. And I really like to make cheesecake. But sometimes, a whole cheesecake is just too much, and for parties and showers it can be tough to slice and eat it, especially if you're walking around, talking and mingling.

Lo and behold, the cheesecake cupcake! These are the perfect bite-size alternative to a regular-size cheesecake, and just as delicious.

I helped host an all-dessert baby shower a few weeks ago and made these. It was my first time making them, and thankfully, they turned out perfectly. Just thinking about them makes me want them again!

But watch out -- it's easy to eat about a dozen of these little gems!

Cheesecake Cupcakes
Recipe courtesy of Paula Deen
3 8-ounce packages cream cheese, softened
1 cup sugar
4 eggs
1 1/2 teaspoons vanilla

Topping:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
Fresh fruit slices, fruit topping or jam for garnish

Preheat oven to 325. Line 24 regular muffin cups with paper cupcake liners. (I had to buy foil cupcake liners because both stores were out of the paper kind - go figure - and they seemed more substantial than the plain paper liner. I say that because I had to use one paper liner when I ran out of foil ones!)

In a large mixing bowl, beat the cream cheese until very smooth. Add the sugar and mix well. Add the eggs and vanilla and mix well.

Fill the cups about half full with the batter. Bake for about 25 minutes, until the cupcakes are set and golden brown.

Make the topping: Combine the sour cream, sugar and vanilla and stire well with a metal spoon or spatula. Spoon about a teaspoon on top of each cupcake and return to the oven for 5 minutes to glaze.

Remove cupcakes from the oven. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. When completely cool, place them in plastic containers with lids and refrigerate until ready to serve. Just before serving, decorate with slivers of freshly cut seasonal fruit, jam or fruit topping, or one to two whole blueberries or raspberries. Serve at room temperature. Makes 2 dozen.

*Note: Do not eat these before they have been chilled in the fridge! (Or let your husband.) You will be disappointed in the texture until they have chilled thoroughly. I know from experience!! And, it took my cupcakes about 35 minutes to even slightly brown on top, so yours may take a little longer, too. I don't know if that had anything to do with using foil liners instead of paper, but just throwing it out there. Also, I used cherry pie filling for the topping and just spooned three cherries onto each cupcake - so yummy - I wish I had some right now!

And stay tuned for more recipes coming soon, I promise! I have been cooking a lot lately, just now need to take the time to post the recipes and photos. I know - I need to get my priorities in line! :)

Potato Kielbasa Skillet

If you're looking for a hearty, home-style, tasty and quick meal for the cold winter nights we've been having, this recipe is perfect.

Patrick and I were first introduced to this meal during one of our weekly Thursday night dinners at the Akins' house. When Suzanne first told me what we were having and the list of ingredients, I was a smidge skeptical, but Suzanne is an awesome cook and her meals never, ever disappoint, so I had faith (despite the brown sugar/cider vinegar/spinach/kielbasa combo).

And man alive, this meal did not disappoint. Not at all. It was such a hit that Patrick requested that I get the recipe and make myself. So, one night a few weeks ago I surprised him and this dinner was waiting for him when he came home from work.

It has definitely become a go-to recipe in our house for the fall and winter months. The combination of flavors, paired with potatoes, smokey kielbasa and spinach, makes for a delicious and quick weeknight meal.

Potato Kielbasa Skillet
Recipe courtesy of Suzanne Akins, via Kim Hanson, via Taste of Home
1 pound red potatoes, cubed
3 tablespoons water
3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices (I use turkey kielbasa)
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups (one bag) fresh baby spinach
5 bacon strips, cooked and crumbled

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Makes 4 servings.

Baked Potato Soup

Baby, it's COLD outside!

We here in coastal Georgia have been experiencing unprecedented cold weather lately. Global warming - what's that?!? Seriously, it has been ridiculously cold here the past few weeks, at least for me. I've had to bust out my cashmere gloves and wool coat, neither of which I have worn since I lived in Nashville! And you should see our electric bill. We just got it today, and man, I am dreaming of warmer weather. (Of course, when we get our electric bills in July and August I may be singing a different tune!)

A cold day makes me want to eat something warm, so at least I can be thankful that I have a reason and opportunity to make this delicious and hearty soup.

Baked Potato Soup
Recipe courtesy of my mom
4 large or 6 medium potatoes, baked with skin on
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons green onions, chopped
Bacon pieces (cooked & crumbled) - I use the packaged Hormel or Oscar Meyer pieces
1 cup shredded cheddar cheese
Sour cream, to taste

Thoroughly wash and dry potatoes. When dry, wrap in foil and bake in a 350 degree oven for about 1 1/2 hours. While potatoes are still warm, cut into cubes and crumble/mash. If you like your soup chunkier (like my mom), only crumble/mash half of the potatoes, leaving the others cubed. I just like my soup less chunky.

Melt the butter in a heavy saucepan/dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Add potatoes, salt, pepper, green onion, crumbled bacon, and cheese. Cook until heated.

Stir in sour cream. (I usually add sour cream in each bowl when serving rather than into soup pot. If you want to add it to the soup itself, use an 8 ounce container.)

Serve with cheese, bacon and onions sprinkled on top.

Note: If you reheat leftovers, you can add a tablespoon or two of milk to the soup to make it a little creamier.