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!

Martha Stewart Spaghetti and Meatballs

Erin,

I love all things Martha Stewart. S got me a subscription to her  magazine a few months back and I anxiously anticipate its arrival every month. Although I already have a "go-to" spaghetti recipe, when I saw this recipe I knew I had to try it. It definitely wasn't the most simple recipe, (its Martha Stewart, duh!), but it was totally worth it. It was the perfect way to spend a Sunday evening. Picture courtesy of Martha Stewart ;)

Classic Tomato Sauce Recipe:

Ingredients:

1/4 cup olive oil

1 onion, finely chopped

1 bay leaf

1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)

2 cloves garlic, coarsely chopped

2 teaspoons coarse salt, plus more as needed

2 tablespoons tomato paste

2 (28-ounce) cans whole plum tomatoes in their juices, chopped
Directions:

1. Heat olive oil in a large pot over medium heat. Add onion, bay leaf, oregano, garlic, and salt. Cook, stirring often, until onion is soft and translucent, about 10 minutes. Add tomato paste and continue cooking 5 minutes more.

2. Add tomatoes and cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer for 1 hour, stirring every 5 minutes or so to prevent burning. Season with salt, if desired. Remove bay leaf before serving.

Meatball Recipe:

Ingredients:

2 tablespoons olive oil

2 pounds 80 percent lean ground beef

1 cup ricotta cheese

2 large eggs

1/2 cup dried breadcrumbs

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon chopped fresh oregano (or 1 teaspoon dried)

2 teaspoons coarse salt

1/4 teaspoon crushed red-pepper flakes

1/2 teaspoon ground fennel

4 cups Classic Tomato Sauc

 

Directions:

1. Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface. Set aside.

2. In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.

3. Place meatballs in prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Transfer baking dish to oven. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees. (About 15-20 minutes)

4. Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve with spaghetti noodles :)

 

Ranch Chicken Enchiladas

E,

I am obsessed with enchiladas. And all things ranch. So imagine my surprise when I find a recipe from The Recipe Critic (via Pinterest) that incorporates my love of both. This recipe was delicious and a nice change from the regular cheese enchiladas I usually make. (Picture courtesy of The Recipe Critic, I can never get my pictures to turn out this well!)

Ingredients:
3-4 Boneless Skinless Chicken Breasts
1 package chicken taco seasoning
1 package ranch dry salad dressing
½ cup bottled ranch
½ cup salsa
2 cups shredded cheddar cheese
1 can chicken broth
1 package  flour tortillas

Directions:
1. Cook and shred the chicken. (I cooked mine in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth. The chicken just peeled apart. I cooked it on low for about 3-4 hours)
2. Mix the ½ cup of ranch and ½ salsa in a bowl. Spray a 9×13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
3. Start assembling the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.
4. Line up the enchiladas in the 9×13 pan and sprinkle heavily with the cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
5. Drizzle the top with ranch and enjoy!

Shrimp in Foil

Erin,

If you haven't checked out the Pioneer Woman yet, you are truly missing out. She has the best recipes and I can always browse her blog and find something that is delicious. Hence, shrimp in foil! I found this recipe and I knew I had to try it. And it was ah-mazing! So simple and easy and so so delicious. And because you wrap all of it in the foil, there is little clean-up! This recipe was so good, I am planning on making it when mom and dad come visit in a few weeks! Try this recipe ASAP. (Note: The original serves 8, but I cut it in half because it was just S and I)

Ingredients:
1/2 cup Olive Oil
4 cloves Garlic, Minced
3 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes
1/2 cup White Wine
2 pounds Jumbo Or Large Shrimp, Peeled And Deveined
Salt And Pepper, to taste
Fresh Parsley, Minced
1 pound Linguine, Uncooked
Red Pepper Flakes, to taste

Directions:

1. Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.
2. In a large skillet or pot, heat olive oil over medium heat. Add garlic and saute for a minute. Dump in the tomatoes and wine. Stir the mixture together, season with salt and pepper, and allow to cook for ten minutes.
3. Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.
4. Throw the shrimp on the top of the pasta sauce. Throw the drained pasta over the top, then pour the whole dish onto the foil. Tightly wrap the foil into a parcel.
5. Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving.
6. Open the foil parcel right before serving. Drizzle a tiny bit of olive oil over the top. Squeeze on lemon juice, if desired.