Biscuits and Gravy

E,

I never used to be a big fan of biscuits and gravy, I'm more of an eggs and bacon girl. At brunch a few weeks ago, S ordered biscuits and gravy and I literally couldn't get enough. I rushed home (stopping by the store first) and tried to recreate them! I am pretty pleased with how these came out :) It's super basic but it gets the job done. In the future, I'm sure I'll find a way to make it fancier.

Ingredients:

6-8oz breakfast sausage
1 Tablespoon all purpose flour
1 cup milk, ( I used a little more because I like runny sauce)

salt and pepper
6-8 warm biscuits (I was planning to make these from scratch, but I'm lazy so I just used Pillsbury!)

Directions:

1. In a iron skillet, over medium heat, cook the sausage; breaking it up with a wooden spoon.  When the sausage is cooked remove from skillet with slotted spoon; let drain on paper towel lined plate.  Do not drain the oil.  You should have at least 1 tablespoon of oil left, if not add some butter so that it equals a tablespoon.
2. Add the flour to the oil and cook for 1 minutes, stirring constantly.  Slowly whisk in the milk.  Let simmer until sauce starts to thicken.  Add the sausage back into the skillet and season with salt and pepper.  Let simmer for another 3-5 minutes or until the sausage is heated through.  Pour the gravy over the biscuits....Enjoy!

Zuchini Squash Bake

Erin,

I found this recipe on Pinterest and it looked so delicious! This is really great dish if you are looking for something vegetarian, but it also works as a great side dish. It takes a while to roast but it's totally worth it.

Ingredients:
6-7 medium zucchini or yellow summer squash
2 Tb canola oil
2 Tb minced garlic
2 tsp dried thyme
4 eggs
2/3 C light sour cream
1 C crumbled feta cheese
1/2 C fresh parmesan cheese
2 Tb lemon juice
salt and pepper

1.  Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
2.  Slice the squash into 1/4" slices.  If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan.  Add the squash, garlic and thyme.  Saute and stir just until the squash is starting to soften slightly.  Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
3.  Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl.  Place half of the squash into the bottom of the casserole.  Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top.  Repeat with remaining squash and egg mixture.
4.  Bake for 40-45 minutes, until the mixture is bubbling and slightly set.  Serve hot.

Chocolate Mousse

E,

This is the mousse recipe I was telling you about a few months ago, (that I totally forgot to post, sorry!) This mousse is so awesome. It takes only a handful of ingredients and it's so rich and creamy and yummy! I know it seems weird that there is tofu in it, but I promise, it takes amazing. (Chocolate Covered Katie)

Ingredients:
1/2 package or 6 oz silken tofu
1/2 tsp cocoa powder
3/4 c chocolate chips
1/2 tsp pure vanilla extract
1 tbsp milk of choice
1/16 tsp salt

Directions:
1. Melt the chocolate, either on the stove or in the microwave. Then throw everything into a  and blend until super-smooth! 

Skillet Lasagna

Just like lasagna but without all the mess! This is a perfect weeknight meal. Easy to make, it's ready in less than half an hour and relatively easy clean up! Score! (Courtesy of No. 2 Pencils)

Ingredients

2 tablespoons of olive oil
1 pound of Italian Sausage, Italian Turkey Sausage or Lean Ground Beef
1/2 a medium onion, diced
2 cloves of garlic, minced
28 oz can of whole peeled tomatoes, crushed tomatoes or diced tomatoes
1 8 oz can of tomato sauce
1 1/2 cups of low sodium chicken broth
2 9 oz packages of Buitoni four cheese ravioli, from the refrigerated section
8 oz of fresh mozzarella cheese, cubed
1/2 cup of freshly grated parmesan cheese
Flat leaf parsley for garnish

Instructions

1. Add olive oil to large skillet.
2. Sautee onions and garlic, over medium heat, until onions are soft and translucent.
3. Add sausage and cook, breaking up with wooden spoon while it browns.
4. Once sausage is cooked through, add tomatoes, tomato sauce, chicken broth, and ravioli.
5. If using whole peeled tomatoes, use kitchen shears to chop them up while still in the can before adding to skillet.

Chicken Meatballs with Marinara Sauce

It doesn't get much better than spaghetti and meatballs. It's just so familiar and comforting. I saw this recipe on Pinterest (One Lovely Life)and I was instantly intrigued. Chicken meatballs? Sounds a bit strange. But it was delicious and a different take on the average meatballs. I'm so glad I tried this recipe, and it came with an excellent tomato recipe too!

Ingredients

For the meatballs:

• 1 lb. ground chicken breast
• 1 egg, lightly beaten
• 2 Tbsp bread crumbs*
• 2-3 Tbsp fresh basil, minced
• 1 tsp dijon mustard
• 1 tsp dried oregano
• ¾ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder

For the sauce:

2 (10oz) containers cherry tomatoes, halved

Olive Oil
1 (8oz) can tomato sauce
8oz sliced mushrooms
about ⅓c fresh basil, minced (more or less to taste)
salt and pepper, to taste
water, if desired

Directions:

For the meatballs:

1. In a medium bowl, combine chicken, egg, breadcrumbs, basil, mustard, oregano, salt, pepper, and garlic powder with a fork and toss until just combined.
2. Using your hands or a small scoop to form 1″meatballs. You’ll end up with around 20-25 meatballs, depending on how large or small you made them.
3. Place meatballs on a baking sheet lined with parchment or foil, careful not to have any of the meatballs touching. Bake at 400 degrees 15-20 minutes, or until just browning and fully cooked through.

For the sauce:

1. First off, roast the tomatoes by tossing tomatoes with olive oil, salt and pepper. Spread out in a single layer on a baking sheet lined with parchment or foil and roast at 375 degrees for 45-60 minutes, or until wrinkly with slightly charred edges

1. Let the tomatoes cool a bit then pulse with tomato sauce in a blender or food processor until you’ve reached your desired consistency.
2. Pour tomato mixture into your largest saute pan or a large pot and bring to a simmer over medium-low heat. Add mushrooms and cook until tender, about 5-8 minutes. Stir in basil. Taste sauce and add additional basil, salt, or pepper, as desired. If the sauce seems a bit thick, you can thin it with a little water, adding about ½c at a time.
3. When meatballs have finished cooking, transfer them into the sauce and toss to coat. Serve with pasta

Avocado Chicken Enchiladas

If you can't tell by now that I'm obsessed with enchiladas, then this will probably solidify your suspicions (and P.S. I have TWO more enchilada recipes I tried last week I haven't even posted yet!) Enchiladas are just so easy to make and always turn out great. This recipe was a real winner. Sam was totally, head in heels in love with these enchiladas. He actually said it was one of the best dishes I've ever made. And I couldn't agree more! (This recipe is courtesy of Six Sister's Stuff and if you haven't checked them out yet, you should totally do it!)

Ingredients for Enchilada Sauce:
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock  - (you could use vegetable stock)
2 teaspoons of cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped cilantro
1 cup mild or medium salsa verde (depending on how hot you want it)
1/2 cup fat free sour cream

Ingredients for Enchilada Filling:
3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas


Directions:
1. Preheat oven to 375 degrees.  In medium sauce pan, saute garlic in butter  for about 1 minute on Medium - High Heat. Stir in flour let it cook for about 2 more minutes.
2. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)
3. Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.
4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.
5. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.

Fresh Green Beans

E,

I decided to make a nice meal last week to celebrate my new job. I served a roasted chicken (which turned out B-E-A-U-Tiful by the way), some mashed potatoes and I grabbed some green beans on my out of the grocery store. Upon returning home and getting ready to fix dinner, I decided I had no idea how I wanted to prepare them. Steam them? Boil them? Saute them in bacon grease like I usually do? Nah, I was looking for something different. That's when I came across a recipe from the Pioneer Woman (IS THERE ANYTHING THIS WOMAN CAN'T COOK??) Anyway, it was a really fantastic dish. Easy and delicious!

Ingredients:
1 pound Green Beans
2 Tablespoons Bacon Grease (can Substitute 1 Tablespoon Butter And 1 Tablespoon Olive Oil)
2 cloves Garlic
1 cup Chopped Onion
1 cup Chicken Broth
1/2 cup Chopped Red Bell Pepper (I didn't have any red bell pepper so I omitted this ;))
1/2 teaspoon (to 1 Teaspoon) Kosher Salt
Ground Black Pepper To Taste

Directions:

1. Snap the stem ends of the green beans
2. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. 3. Then add green beans and cook for a minute until beans turn bright green.
4. Add the chicken broth, chopped red pepper, salt and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp.

White Russian Cupcakes

Erin,

White Russians have quickly become my new favorite cocktail. There is nothing better than watching The Big Lebowski on a Saturday night with a white russian in hand. I came across this recipe the other day and it sounded super complicated, but it's not at all! It was simple and delicious and tasted like actual white russian. Great cupcakes for when you want to impress someone in your life ;) (Makes 12 cupcakes)

Cupcake Ingredients:

1 1/4 cups all purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

6 tablespoons butter, softened

1 large egg and 1 egg white

1 teaspoon vanilla extract

1/2 cup milk

1/8 cup Vodka

1/4 cup Kahlua, divided

Cupcake Directions:

1. Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.

2. In a large bowl, mix together the flour, baking powder, and salt. Set aside. In a seperate bowl or in a stand mixer, beat together the sugar and butter until combined. Add egg and egg white, one at a time. Then add the vanilla, Vodka, and 1/8 cup of Kahlua. Gradually add the flour mixture in three additions, alternating with the milk in two additions, ending with the flour mixture.

3. Bake 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean. While the cupcakes are still warm, brush the tops with the remaining 1/8 cup Kahlua. Remove from pan and cool completely on a wire rack before frosting. 

 

Kahlua Buttercream Frosting Ingredients:

1 stick of butter, softened

3 cups powdered sugar

pinch of salt

3 - 4 tablespoons Kahlua

 

Directions:

Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add Kahlua 1 tablespoon at a time until you reach desired consistency.

Clean Eating Pasta Salad

What you will need:
3 tablespoons olive oil
1 tablespoon fresh lemon juice
salt and pepper to taste
1 pint cherry tomatoes, cut in half
8 oz whole grain penne pasta
4 oz fresh mozzarella cheese cut into cubes
1/4 cup fresh basil, chopped

Directions:
1. Cook pasta according to directions
2. Let pasta cool
3. Mix olive oil and lemon juice and soak tomatoes in mixture for 15 minutes
4. Combine all ingredients and serve cold

Greek Orzo Salad

What you will need:

2 cups orzo pasta

1/4 cup kalamata olives

1/2 red bell pepper, chopped

1/4 cup red onion, chopped

1/4 cup feta cheese

1/4 cup olive oil

3 tablespoons rice wine vinegar 

Directions:

1. Cook orzo according to directions on box; drain

2. Put in large bowl and add olive oil to prevent from sticking

3. Toss olives, pepper, onion and cheese into the pasta

4. Add vinegar

 

Serve cold

I usually cook this the night before work and take it for lunch with grilled chicken and black beans. It's so good! 

Corn Casserole

Erin,

There is a little BBQ place in our neighborhood that serves pretty decent BBQ and beyond fantastic corn pudding. I was craving corn pudding a few days ago and decided to try and recreate it at home. This recipe was from Paula Deen and it was delicious!

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar

Directions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Shrimp Zuchini Pesto Pasta

E,

That title is kind of a mouthful, Shrimp Zuchini Pesto Pasta. This recipe is fantastic and incredibly easy to throw together on a weeknight. That makes it a winner in my book. (This recipe was borrowed from Kath Eats Real Food and serves 2)

Ingredients:
1/2 lb shrimp, peeled
4 ounces angel hair, cooking according to package
1 zucchini, chopped
1 bell pepper, chopped
1/3 cup prepared or homemade pesto sauce
2 tbsp olive oil
Directions:
1. Prepare pasta according to package.
2. Add 1 tbsp olive oil to medium high skillet and cook shrimp until brown. Don’t stir too much or you won’t get a crust! Remove from pan.
3. Cook pepper and zucchini in remaining olive oil until tender
4. Toss all together in a bowl with pesto.

Chili's Skillet Queso

Just because you don't live next to a Chili's doesn't mean you can't enjoy some of their amazing skillet queso! I made this queso on a lazy Sunday afternoon, served with a couple beers and the baseball game on TV and it was ah-mazing! And super easy too!

Ingredients:

16-ounce box Velveeta Cheese

1 c. milk

2 teaspoons paprika

½ tsp. ground cayenne pepper

15-ounce can Hormel Chili (No Beans)

4 tsp. chili powder

1 tablespoon lime juice

½ tsp. ground cumin

Directions:
1. Cut the Velveeta into cubes.
2. Combine the cheese with the remaining ingredients in a medium saucepan over medium heat.
3. Stir frequently until cheese melts.
4. Enjoy with tortilla chips!

"Smashed" Potatoes

Have you seen the recipe for smashed potatoes make the rounds on Pinterest lately? It's basically a red potato that has been cooked and then literally *smashed* and roasted, making it all crispy and salty and delicious. I decided to make them for dinner, alongside oven-friend chicken and a salad, and they were delicious! I will definitely be making these again and again!

 Ingredients:
12-15 red potatoes
Salt, to taste

Directions:
1. Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. 
2. While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.

3. Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.

4. Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.

5.  Heat the oven to 450°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes, turning over once gently with a spatula or tongs halfway through cooking.

Beef Enchiladas

Erin,

I love enchiladas. I love cheese enchiladas, I love chicken enchiladas, I love sour cream enchiladas. And it turns out, I love beef enchiladas too!  I've made enchiladas dozens of times, but this was my first time trying beef enchiladas and they were amazing. I have had this recipe clipped for a while but I never got around to making it. And now I am super bummed I waited so long. This recipe is fantastic!

Ingredients:
1 pound lean ground beef
 ½ cup chopped onion
2 cloves garlic, crushed
½ tsp. salt
¼ tsp. pepper
2 cans (10 ounces each) mild enchilada sauce
8 small corn tortillas (6-7 inches diameter)
¾ cup shredded pepper-jack cheese
1 Tbsp. chopped fresh cilantro
sour cream (optional)







Directions:
1. Preheat oven to 350°F.
2. In a large nonstick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef up into ½-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in ½-cup enchilada sauce from one can. Set aside remaining sauce from that can.
3. If using fully cooked shredded beef, stir in ½ cup enchilada sauce and follow recipe below.
4. Pour second can of sauce into a shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon one-eighth of beef mixture evenly down the center of each tortilla and roll up. Place seam-side down in a 13x9-inch baking dish.
5. Cover dish with aluminum foil. Bake in 350°F oven for 15 minutes.
6. Remove foil. Spoon reserved enchilada sauce over enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream if desired.

Pasta a La Betsy!

Erin,

If you can't tell by now that I am completely obsessed with the Pioneer Woman, this will surely do it. Pasta a La Betsy is an amazing shrimp in tomato-cream sauce recipe. I always have a bag of frozen shrimp in the fridge and so I make shrimp a lot, especially shrimp in pasta. I had planned to make shrimp scampi last night but last minute I was craving tomato-cream sauce. Alas, I found this recipe! And it's so good. There is nothing not to love about this recipe.

Ingredients:
3/4 pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
1/2 cup White Wine, Or To Taste
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley, to taste
Fresh Basil - To Taste
Salt To Taste
Pepper To Taste

Directions:

1. Cook the penne pasta until tender-firm, also known as al dente.
2. Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
3. Finely dice one small onion. Mince two cloves of garlic.
4. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. 5 Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
5. Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
6. Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil
7. Add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

 

Pulled Pork Sandwiches

Erin,

Getting good BBQ in DC is not an easy task. Especially when you are craving good ole' Texas BBQ. I had a hankering for some BBQ a few weeks ago and decided to pull out my crock pot and make some pulled pork sandwiches.  I served the sandwiches with homemade colesaw and it was divine!

Ingredients:

1 (12oz) can of root beer
1 (2 lb) pork tenderloin (pork shoulder or pork butt can also be used)
1 (18oz) bottle of BBQ sauce (Sweet Baby Ray's!)
Hamburger buns

Directions:
 1. Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
2. After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.

Parmesan Crusted Salmon

Erin,

I'm not the biggest salmon fan, but I try to make it every few weeks because A). It's healthy and B). It's a good change from the chicken dishes I make alllll the time. I found this recipe on Pinterest (Fountain Avenue Kitchen) and it sounded and looked delicious. I always try to make new salmon recipes and I think I hit it out of the park with this recipe :)

Ingredients:
4 6-ounce salmon fillets (may substitute cod or other flaky white fish)
2 1/2 tablespoons plain Greek yogurt
2 1/2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh chives
1/2 teaspoon Worcestershire sauce
Freshly ground pepper to taste

Directions:

1. Preheat oven to 450 degrees.
2. In a small bowl, stir together the yogurt, mayonnaise, Parmesan, chives, Worcestershire sauce, and pepper.
3. Spread mixture evenly over top of the salmon fillets.
4. Bake for approximately 10-15 minutes or until the salmon is just cooked through. I bake on the top rack which helps to brown the Parmesan mixture a bit.
5. Enjoy!

Steak with Onion-Blue Cheese Sauce

Erin,

I found this gem of a recipe via The Pioneer Woman. I loooove making steak, especially when I found that no-grill steak recipe a few months back. This is a great recipe if you love steak but if you are looking for something a little different. Just a tip though, if you don't absolutely love blue cheese, you will not like this recipe ;)

Ingredients:
2 Steaks
4 Tablespoons Butter
1 whole Very Large Yellow Onion, Sliced
1 cup Heavy Cream
1/2 cup Crumbled Blue Cheese

Directions:
1. Prepare and grill steak 

2. While the steak is cooking, saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.
3. Enjoy!

Twiced Baked Potatoes

E,

There are few things in life better than twiced baked potatoes. I could eat them all day, everyday, but they take soooo long to make. So now I only make them on "special occasions". (Picture courtesy of The Girl Who Ate Everything!)

Ingredients:
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/4 to 1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Directions:

1. Preheat oven to 350 degrees.
2. Bake potatoes in preheated oven for 1 hour.
3 Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for a few minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins.
5. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk 
6. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
7. Bake for another 15 minutes at 350 degrees.

Double Chocolate Chip Muffins

Erin,

As you know, mom and dad came to visit DC a few weeks back and our schedule was jam packed the ENTIRE time they were here. I wanted to make a quick breakfast that would be easy to eat on the go and muffins instantly came to mind. I wanted to do something different than the old, average, blueberry muffins and decided on chocolate chip! It reminded those huge chocolate chip muffins we used to get at Bagel Express! They were amazing and a perfect snack on the go!

 Ingredients:

1 1/2 cups flour
3/4 cup sugar
1/2 cup cocoa
2 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
1/2 cup canola oil or butter, melted
2 large eggs
1 tsp. vanilla
1/2 cup chocolate chips

Directions:
1. Preheat the oven to 375°F.
2. In a medium bowl, whisk together the flour, sugar, cocoa, baking powder and salt.
In a large bowl, whisk together the milk, oil, eggs and vanilla. Add the dry ingredients and chocolate chips and stir just until well blended.
3. Fill paper-lined muffin cups and bake for 20-25 minutes, or until domed and springy to the touch.
(Makes 1 dozen muffins.)

Creamy Pesto Dressing

Erin,

I found this wonderful salad dressing via Pinterest. You know I am not the biggest salad fan, unless it's covered in ranch dressing, but this sounded delicious! I made the dressing and drizzled it over spinach, croutons, and grilled chicken. Perfect light summer dinner! (Recipe borrowed from The Sweet Savory Life!)

Ingredients:

⅓ cup low-fat buttermilk
⅓ cup mayonnaise
⅓ cup sour cream
2 tablespoons pesto
1 tablespoon grated parmesan cheese

 

Directions:

1. Whisk all the ingredients in a bowl until well combined. Refrigerate until needed!

Chocolate Peanut Butter Pie

Another recipe from This Is a Cookbook by the Sussman brothers. It's a chocolate peanut butter pie in a graham cracker crust. And it's no bake, SCORE! (If you are pressed for time, you can use a store bought graham cracker crust)

Ingredients:
3 cups crumbled graham crackers
1/2 cup unsalted butter, melted
1 cup semisweet chocolate chips
1 cup heavy cream
1/2 cup unsweetened cocoa powder
1/2 cup cream cheese, at room temperature
1 cup crunchy peanut butter, at room temperature
1 cup salted peanuts, coarsely chopped


Directions:


1. Preheat the oven to 375 degrees F
2. In a food processor, pulse the graham crackers until they are uniformly ground to the consistency of sand. Transfer to a bowl, add the melted butter, and stir to mix well. Grease a 9-inch pie tin and press the graham cracker mixture into the bottom, patting it into an even layer. Do not worry about covering the sides. Bake until golden brown, about 15 minutes. Remove from the oven and set aside to cool completely.
3. Put the chocolate chips in a large, heatproof bowl. In a small saucepan, heat the cream until just before it begins to boil. Pour the hot cream slowly over the chocolate chips while whisking constantly. Add the cocoa powder and whisk vigorously until the mixture is smooth. Place the chocolate sauce in the fridge while the crust is cooling.
4. In a small bowl, combine the cream cheese and peanut butter and beat with a wooden spoon until well blended. When the crust has cooled completely, using a rubber spatula, scrape the peanut butter-cream cheese filling into the crust and spread in a smooth, even layer. Drizzle the chocolate sauce over the top. Sprinkle the salted peanuts evenly over the top of the chocolate. Refrigerate until chilled, about 1 hour. Cut into wedges and serve right away.

Monte Cristo Sandwich

Erin,

Sam's mom bought me a cookbook, This Is A Cookbook by Max and Eli Sussman, and I have just gotten around to using it. I was searching for new breakfast and brunch recipes and I came across their version of the Monte Cristo. I decided to give it a shot and oh my goodness, it was one of the BEST things I have EVER put into my mouth. It is a sweet, gooey, sticky mess and an instant hangover cure. My mouth is literally salivating just thinking about it. (Note: Makes 4 sandwiches)

Ingredients:
4 large eggs
¼ cup heavy cream
1 tsp salt
1 tsp sugar
4 English muffins, split
4 thin slices of Gruyére cheese
8 thin or 4 thick slices of ham
Dijon mustard
3 Tbsp butter
Powder Sugar or Maple syrup

Directions:
1. Preheat the oven to 350˚F. In a large bowl, whisk together eggs, cream, salt, and sugar. Drop in the English muffin halves and let them sit for 10 minutes, turning halfway through.

2. Remove a muffin half from the batter and set it on a plate, cut-side down. Layer on cheese, ham, and a dollop of mustard. Top with the other muffin half, cut-side up. Continue with the other sandwiches.

3. Melt half the butter in an ovenproof skillet (cast iron works best) over medium-high heat. Move the sandwiches into the pan and cook until the bottoms are browned, about 3 minutes. Using a wide spatula, flip carefully. Then move the skillet into the hot oven and bake until the cheese is bubbly, about 10 minutes. Serve with powdered sugar or maple syrup, or both!

Spiced Chicken with Couscous Salad

E,

This is great weeknight meal -- quick, easy, and delicious! I like that this recipe has couscous. I love couscous but I feel like I don't make it very often. This recipe combines a variety of seasonings and flavors to create a light but delicious meal.

Ingredients:
2 tablespoons olive oil
2 boneless, skinless chicken breasts
paprika
ground cumin
salt and black pepper
3⁄4 cup dried couscous
handful of cherry of grape tomatoes, cut in half 1/2 cup fresh basil, torn 
1/2 teaspoon lemon zest
1 tablespoon lemon juice



Directions:
1. Heat 1 tablespoon of oil in a medium skillet over medium heat. 
2. Season chicken with paprika, cumin, salt and pepper; cook chicken until brown and cooked through, about 6 to 7 minutes per side.  Remove from heat and transfer to a cutting board. 
3. Meanwhile, cook couscous according to package directions,
4. Add tomatoes, basil, lemon zest, lemon juice, remaining olive oil and salt and pepper to taste.  Toss to combine.
5. Slice the chicken and serve over couscous.  Enjoy!

Honey Citrus Glazed Salmon with Carmelized Onion Mashed Potatoes

Erin,

I found this recipe while skimming the recipe section on the Huffington Post. It looks like a complicated yet sophisticated recipe, which is why I decided to try it. (And I always welcome new salmon recipes!) The salmon is excellent but the mashed potatoes really steal the show. These are hands down the best mashed potatoes ever. I was so blown away by these potatoes. The onion, milk, and butter comes together so well. These mashed potatoes are ahhh-mazing.

Salmon:

Ingredients:
1 orange
1/4 cup honey
4 salmon fillets (5 to 6oz each)
Directions:
1. Preheat the oven to 350°F
2.  Finely grate the zest of the orange and put it in a small glass bowl. Squeeze the juice from the orange and add it to the bowl. Add the honey and microwave on high heat for 30 seconds to soften the honey. Stir until combined.
3. Put the salmon fillets in a foil-lined baking pan and brush with the glaze. Bake the salmon for 12 to 15 minutes, or until the insides of the salmon are just barely translucent.
4. Put the remaining glaze in a microwave-safe bowl and heat for 1 minute, or until warm.
5. Place one salmon fillet on each plate and spoon on the remaining sauce. Place some of the potatoes on each plate and serve immediately.

Mashed Potatoes:

Ingredients:
1 large onion
6 tbsp butter
2 lb russet potatoes
1/2 cup milk
Salt and Pepper to taste

Directions:
1. Peel, halve, and cut the onion into slices ¼ in thick. Melt 2 tbsp of the butter in a frying pan and add the onion. Cook over medium-high heat, stirring occasionally, for 15 minutes, or until golden brown.
2. Peel the potatoes and cut them into medium chunks. Put the potatoes in a saucepan of salted water and cook over medium heat for 20 to 30 minutes, or until soft. Drain off the water and return the pan to the stove.
3. Add the remaining ¼ cup butter and the milk to the pan and cook over medium heat until the milk comes to a boil. Smash the potatoes with a fork or potato masher until fairly smooth, stir in the caramelized onions, and season with salt and pepper.

Balsamic Asparagus Chicken

E,

I found this recipe on Pinterest and I was instantly drawn to it. It's a balsamic chicken recipe topped with asparagus and cheese, and served on mashed potatoes. To say that this dish was amazing is an understatement. It was absolutely delicious. I made in on a Sunday night to Sam and Matt and the next night Matt told me he had DREAMS about it. That's how good it is. It's not particularly hard to make but it does require a lot of things going on at once (but nothing you can't handle ;))

Ingredients:
4 chicken breasts

Marinade:
3/4 c. balsamic vinegar
1/2 c. olive oil
2 tsp. brown sugar
pepper (to taste)

Sauce:
3 Tbsp. butter
2 c. fresh mushrooms, sliced
1 c. balsamic vinegar
1 c. beef broth
2 Tbsp. brown sugar
pepper (to taste)

Topping:
12 asparagus spears
4 slices provolone cheese
4 slices mozzarella cheese (go to the deli section, they will give you 4 slices of each cheese. It's less expensive this way)

Directions:
1. Place chicken between 2 pieces of Saran Wrap and pound until it is about 1/4" thick. Place chicken in a ziploc bag, place bag in a bowl big enough to hold the chicken. Combine marinade ingredients and pour in the bag. Squeeze all the air out of the bag and refrigerate for about 2 hours.
2. About 20 minutes before chicken is done marinating, heat oil in a large skillet. Add mushrooms and saute for a couple minutes. Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer, uncovered, for about 30 minutes or until sauce thickens and reduces to about 1/2-1/4 of it's original volume (when it is done, the sauce should be dark brown in color).
3. While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400 degrees for 20-30 minutes (or until chicken is cooked through). While chicken is baking prepare the asparagus buy sauteing the spears in some butter or oil until crisp-tender.
4. Remove chicken from the oven and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken. Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little. Right before serving, spoon some of the sauce over each piece of chicken. Serve with mashed potatoes.

BBQ Chicken Ranch Pizza

Remember when we were in college and we used to go visit my old boyfriend Eric in College Station and I fell in love with Antonio's BBQ Chicken Ranch Pizza? I used to dream about that pizza. I still do. Anyway, I was thinking (and craving) it the other day so I just decided to try to recreate the recipe on my own. I figured it would probably be horrible, but it was worth a shot. The end result? Let's just say awesomeness ensued upon eating this pizza. It was amazing. And tasted JUST LIKE Antonio's, maybe even better. (Note:  I didn't really measure any ingredients so just use your best guess)

 






 (And yes, I realize that picture is horrible quality)

Ingredients: 
Red onion (about half)  chopped 
BBQ Sauce (Sweet Baby Ray's is the BEST)
Ranch Dressing
Cheddar Cheese
1 skinless, boneless chicken breast 
3 slices cooked bacon, crumbled
Pizza Dough (I always use the Pillsbury Pizza Dough)

Directions:
1.  Place chicken breast(s) in slow cooker, topped with BBQ sauce (enough to sufficiently cover the chicken) and cook on low 3-4 hours. Then, shred the chicken, place back in slow cooker and cook for another hour.
2. Preheat oven to 350. Roll out pizza dough and place on cookie sheet. Cook for 8-10 minutes.
3. Turn on the broiler. Spread a THIN layer of bbq sauce on the crust. Top with a handful of chopped red onion, chicken, bacon, and top with cheese
4. Cook the pizza in the oven for 3-5 minutes 
5. Drizzle with ranch dressing ;)

Pork Tenderloin

I rarely ever cook Pork Tenderloin (I am more of a chicken kinda gal), so I was delighted to find this seemingly easy recipe. It requires few ingredients and it only cooks for a half hour. Excellent weeknight dish :)

Ingredients:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin

Directions:
1. Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
2. Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes.
3. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Orzo Pasta with Spinanch and Parmesan

I love orzo and I feel like I never cook it, so I was excited when I came across this recipe. This dish is advertised as a side dish but it looked so delicious, I decided to double the recipe and serve it as a main dish instead.

Ingredients:

4 tablespoons butter, divided 

1 cup uncooked orzo pasta

2.5 cups of water

2 teaspoons chicken base (found next to the chicken broth)

1 tablespoon freshly minced garlic

1 10oz bag of baby spinach

1/2 cup grated Parmesan cheese 

salt and pepper to taste

Directions:

1. Melt 2 tablespoons of the butter in a medium skillet over medium high heat and add the orzo. Stir until lightly browned

2. Stir in water and chicken base and bring to a boil. Cover. Reduce heat and simmer for about 15 minutes until the orzo is tender and the liquid is absorbed

3. While the orzo is simmering it is a good time to prepare the spinach.  In a large skillet melt 2 tablespoons of butter.  Add the minced garlic and saute for about 30 seconds. Add whole bag of spinach and a pinch of salt, and saute until wilted

4. When orzo is done add the spinach and the Parmesan and mix well.  Give it a taste and adjust the seasonings as needed.

Pad Thai

Erin,

I loooove Pad Thai. Who doesn't? D.C. doesn't have too many good Thai restaurants so I don't get to get Pad Thai all that often. Luckily I found this recipe and now whenever I have a craving, I can just whip it up at home :)

Ingredients: 
8 ounces dried, wide and flat rice noodles (I used A Taste of Thai Rice Noodles, found at Whole Foods)
2 tablespoons brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
1 squirt (about 1/8 teaspoon) Sriracha (optional)
2 teaspoons vegetable oil
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, light beaten (optional)
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts

Directions: 
1. Soak noodles according to package instructions. Drain.
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
3. In a large nonstick skillet, heat oil over medium-high heat.
4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
Serve noodles with lime wedges, topped with cilantro and peanuts. 

Southwestern Style Stuffed Peppers

E,

I know I already have a stuffed pepper recipe on here, but this one is quite different. First off, it's vegetarian. Secondly, it's "southwestern style", complete with black beans, rice, cheese, and cilantro. I loved, loved, loved, this dish (found on The Inquiring Chef)

Ingredients:
4 medium bell peppers (I always use red)
1 and ¼ cup grated cheddar cheese
2 cups cooked rice (brown or white)
¾ cup black beans
½ tsp. chili powder
½ tsp. cumin
½ tsp. salt
¾ cup salsa
½ small onion, finely chopped
3 Tbsp. cilantro, chopped (plus more for garnish, if desired)
sour cream, for serving (optional)

Directions:
1. Preheat the oven to 375 degrees F.
2. Slice the peppers in half (cutting from the stem to the base). Using a spoon, scrape out and discard the core and seeds. Arrange the peppers in a glass baking dish or on a baking sheet so that the hollow side is facing upwards. (They can be arranged close enough to be touching.)
3. Set ¼ cup of the grated cheddar cheese aside. In a large mixing bowl, combine the remaining 1 cup cheese and all of the remaining ingredients, stirring to distribute evenly. Fill the peppers with the rice mixture, packing it gently to compress it inside the peppers.
4. Bake the peppers until the rice starts to turn golden and crisp on the top and the peppers soften, 15-20 minutes. Sprinkle the remaining ¼ cup of cheese over the peppers and continue baking until the cheese melts, about 2 minutes more.
5. Serve immediately, topped with sour cream (if desired)

The Best M&M Cookies EVER

I don't bake very often, mostly because we aren't big on sweets. The other day, I had a huge craving for dessert and I stumbled upon this recipe. These cookies are fantastic. Like the best cookies ever. I made them on a Saturday afternoon, and I was so impressed with myself, I made them again a few days later. The secret ingredient is vanilla pudding, which gives the cookies a soft, chewy texture.

Ingredients:
1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all purpose Gold Medal Flour
3 tablespoons Instant vanilla pudding mix
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup mini chocolate chips
1-1 1/2 cups Mini M and M’s (I used regular M&M's)

Directions:1. Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.
2. In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chips and m and m’s stirring to combine.
3. With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Baked Buttermilk Chicken

Erin,

There is something so familiar and comforting about this dish. It's a baked chicken dish with gravy and it is absolutely delish. Serve with mashed potatoes and some greens for a perfect Saturday night dish.

Ingredients:

4 to 6 boneless, skinless chicken breasts
1 1/2 cups buttermilk (you can easily make your own buttermilk, just combine 1 cup of milk with 1 tbl spoon lemon juice and let it sit for 10 minutes, or in this case use 1 1/2 milk and 1 1/2 tablespoons lemon juice)
1/4 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup butter 

1 (10 1/2 oz.) can cream of mushroom soup

Directions:

1. Preheat oven to 425 F.

2. Dip chicken in 1/2 cup of the buttermilk, then roll chicken in a mixture of flour, salt and pepper (and optional cayenne pepper).

3. Melt butter in a 9" x 13" inch pan. (**NOTE: If I am using bone-in chicken, I add a tbsp. of olive oil for the longer baking time. It helps prevent the butter from burning and adds a nice extra flavor.)

4. Place the dredged chicken in the pan, meat-side down.

5. Bake uncovered for 30 minutes. Turn the chicken over and bake for 15 minutes more.

6. Combine the remaining 1 cup of buttermilk and the cream of mushroom soup.

7. Pour over chicken and bake for 15 minutes more.

8. Remove the chicken, place on a platter, and garnish with parsley. Serve with pan gravy.

Chicken and Asparagus Stir Fry

Erin,

I love stir-fry. I feel like I don't make it enough. I love this recipe because it has very few ingredients and it's served with soy sauce. It's a great dish to throw together on a crazy weeknight.

Ingredients:
1 Tbsp. soy sauce
1 Tbsp. honey
2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch)
1 Tbsp. olive oil
1 bunch asparagus, cut into bite-sized pieces
4 cloves garlic, thinly sliced
2 scallions, chopped
2 tsp. toasted sesame oil
(optional) 1 tsp. toasted sesame seeds (I just topped mine with a few pinches of sesame seeds)

Directions:

1. In a small bowl or in a ziplock bag, combine soy sauce and honey. Add chicken, and stir to coat. Set in the refrigerator until ready.

2. Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.

3. Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. 

4. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. 

5. Remove from heat and stir in sesame oil. Serve immediately with rice, garnished with sesame seeds if desired.

Rotiserrie Chicken with Peanut Noodles

E,

I love Thai food. Actually, I love peanut sauce. I had a rotisserie chicken in the fridge and I had to make something with it. I stumbled on this recipe (Key Ingredient) for noodles with peanut sauce and I was so excited. It was something new and different from what I am used to cooking, but it was delish.

Ingredients:

½	lb dried linguine
1	tsp plus 1 tbl sesame oil
¼	cup smooth peanut butter
3	tbls water (or to desired consistency)
2	tsp Sriracha sauce or to taste.
3	tbl soy sauce
2	tbl red wine vinegar
¼	cup peanut oil
2	tbl minced garlic
1	tbl minced ginger
3	scallions, chopped
	Chicken from Rotisserie Chicken

Directions:

1. Cook pasta until al dente, and then drain and allow to cool. 2. Add the pasta back to the cooking pot, toss with 1 teaspoon of the sesame oil, and set aside. 3. Mix the remaining ingredients, with the exception of the scallions, together with enough of the water to make a runny, but still fairly thick, dressing and set aside. 4. Remove skin from Rotisserie chicken and shred it and add it, with the chopped scallions, to the pasta pot. 5. Pour the dressing over and toss to combine. Top with chopped peanuts! 6. Let the pasta cool and serve cold or at room temperature. Yum!

Cojita and Corn Tacos with Lime and Mango

E,

Okay, so these sound weird, I realize that. But somehow, it just works. I found this recipe in my monthly Martha Stewart magazine and I was instantly intrigued. I love mangoes and who doesn't love tacos? There is very little cooking involved and since it's served cooled, it's a perfect summer dish! (Serve with mango margaritas. You can thank me later.)

Ingredients:

2 3/4 cups fresh corn kernels (from 4 ears)

3 ounces cotija or mild feta cheese, crumbled (2/3 cup)

2 teaspoons finely grated lime zest (from 3 to 4 limes)

2 1/2 tablespoons fresh lime juice (from 3 limes)

2 tablespoons extra-virgin olive oil

1/4 teaspoon cayenne pepper

1/4 cup coarsely chopped cilantro leaves (from 1 bunch)

1/4 cup thinly sliced scallions (from 2 scallions)

Coarse salt

12 corn tortillas

2 ripe mangos, peeled, halved, pit removed, and sliced into long, thin pieces
Lime wedges for serving

Directions:

1. Combine corn, cotija, lime zest, lime juice, oil, cayenne, cilantro, and scallions in a bowl. Season with salt.

2. Toast tortillas individually over a gas burner, or spread in a single layer on a baking sheet and broil, turning once to char both sides. Fill with mango slices and corn salad. Serve with lime wedges for squeezing.

Roasted Veggies with Cheese

Erin,

For some reason, I was cravingggg veggies last week. I had pinned a veggie dish from Pinterest (via Budget Bites) a while back and never got around to making it. I was a bit nervous because I wasn't quite sure how it would turn out, but it was SO GOOD. SO SO SO GOOD. It looks really sophisticated but it was so easy. This would be great to serve as a side dish or eat it as the main course like we did.

Ingredients:
1 Tbsp olive oil
1 medium yellow onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp dried thyme
to taste salt & pepper
1 cup shredded Italian cheese

Directions:
1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8×8 square baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Strawberry Basil Sangria

Erin,

Picture it: Saturday afternoon, watching the baseball game on TV and cuddling with the puppy, and a beer just isn't cutting it. I want something delicious and refreshing and started going through Pinterest to find something. And voila! This was it. Luckily, I had all ingredients on hand. SCORE!

Ingredients:
½ lb strawberries
1 apple
1 ounce fresh basil leaves
1 bottle white wine
½ cup sugar
1 cup club soda
1 cup white grape juice

Directions:
1. Cube strawberries and apple.
2. In a large punch bowl, mix all the ingredients but the soda. mix well until the sugar dissolves.
3. Add the soda.
4. Enjoy!

Marlboro Man Sandwich

E,

So I have previously told you about my obsession with the Pioneer Woman, but what I haven't told you is that now Sam is obsessed with the Pioneer Woman. A few months back, I got fed up with menu planning and preparing every meal with little to no help. Don't get me wrong, Sam willingly helps me chop and dice veggies, but the menu planning is the most annoying part of cooking. Alas! I told Sam that he was in charge of cooking one night every week, (Wednesday is his night). He has to pick his own recipe and is in charge of getting all the ingredients he will need. Anyway, I told him all about PW and now he skims her blog to find inspiration. This week, he picked the Marlboro Man Sandwich and it was a winner (and total man food, Mike would love this!) Recipe serves 4, so cut in half if it's just the two of you. (Again, picture is courtesy of PW)

Ingredients:

1 whole Large (or 2 Small) Onions
2 sticks Butter (lots And Lots Of Butter)
2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
Lawry's Seasoned Salt
1/2 cup (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French or deli Rolls

Directions:

1. Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
2. Slice cube steak against the grain. Season with Lawry’s.
3. Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
4. Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.
5. Butter halved French rolls and brown in skillet (I put them in the oven for 10 minutes and then broiled them for 2)
6. To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!