Veggie Tostadas

Brett raved about these.  He loved them.  So did mom.  So did I.

• 10  ounces  button mushrooms, trimmed and quartered
• 2  zucchini (about 1 pound), thinly sliced
• 2  red bell peppers, cut into 1 1/2-inch pieces
• 3  tablespoons  olive oil
• kosher salt
• 8  corn tortillas
• 1  15-ounce can refried beans
• 4  ounces  Cheddar, grated (1 cup)
• sour cream, fresh cilantro leaves, and hot sauce, for serving

Directions

1. Heat oven to 450° F. On 2 rimmed baking sheets, toss the mushrooms, zucchini, and bell peppers with 2 tablespoons of the oil and ½ teaspoon salt. Roast, tossing once and rotating the sheets halfway through, until the vegetables are tender, 20 to 25 minutes. Transfer to a medium bowl.
2. Place the tortillas on the baking sheets. Dividing evenly, brush with the remaining tablespoon of oil, spread with the refried beans, and sprinkle with the Cheddar. Bake until the beans are warm and the Cheddar is melted, 5 to 7 minutes. Top with the vegetables, sour cream, cilantro, and hot sauce.

Chocolate Chip Zucchini Cookies

I am trying to hide veggies in Bens food, these were a hit. 

 

      1 cup butter, softened (I did 1/2 cup of butter and 1/2 cup applesauce)

2 cups granulated sugar  (I did 1 1/2 cups but I am sure you could get away with less)

2 eggs, beaten

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

2 small zucchini, grated (you want it to measure approximately 2 cups of grated zucchini)

2 cups semi-sweet chocolate chips

 

I put in a little vanilla also. 

1. First you will want to preheat your oven to 350 degrees. 
2. Spray cookie sheets with cooking spray or line with Parchment paper
3. Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy
4. Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well
5. Stir in the zucchini.
6. Fold in your chocolate chips.
7. Bake for 15 to 20 minutes, or until golden.

 

Chinese Chicken Salad

I made this last night it was really good. 

Chinese Cabbage Salad

Time: 40 minutes

Yield: 15 servings

 

2-2 1/2 pounds nappa cabbage (the nappa cabbage is kind of expensive so I used a mixture of regular cabbage, ice berg, and romaine lettuce. 

5 green onions

3 packages ramen noodles

1/2 C butter

1/4 C sliced almonds

1/4 C sesame seeds

The recipe didn't call for chicken but I put some in.

Dressing:

3/4 C peanut oil (or 3 T peanut butter + canola oil to equal 3/4 C)

1/2 C sugar

1/4 C rice vinegar

2 T soy sauce

 

1. Cut the tail end off of your cabbage and toss it in the trash. 

2. Thinly slice the rest of the cabbage and place it into a large bowl.

3. Slice your green onions and add them to your bowl.

4. Open up your packages of Ramen Noodles and place them in a gallon sized freezer zip lock bag and pound them into small pieces with a meat tenderizer.

 5. Heat a large skillet over medium high heat. Melt your butter and then add your almonds sesame seeds and ramen noodles.

 6. Cook the mixture stirring frequently until everything turns a nice toasty brown. Set the crunchy mixture aside to cool.

if you cannot find peanut oil than do this...

7. Place 3 T of peanut butter into a glass measuring cup pour Canola Oil into the cup, right over the top of the peanut butter. Your total measurement with the peanut butter and oil should be 3/4 C.

8. Put the peanut butter/oil mixture into the microwave and heat it for 30 seconds.  Stir it all around until the peanut butter dissolves.

 9. Into a medium sized sauce pan pour your sugar your peanut oil (or your peanut butter/oil mixture) soy sauce and rice vinegar.

 10. Bring the mixture to a rolling boil over medium high heat. Let it boil hard for one minute. Then set it aside to cool.

11. When you are ready to serve toss the cabbage and green onions with the crunchy ramen mixture and pour the dressing over the top to coat. Serve immediately.

 

Thai Chicken Pizza

 Ingredients

1 ball pizza dough
Olive oil, for brushing
¼ cup sweet Asian chili sauce, plus extra for drizzling
1 shallot, thinly sliced
½ large zucchini, thinly sliced
1 tsp. red pepper flakes
1 cup shredded cooked chicken
2/3 cup shredded mozzarella cheese
3-4 tbsp. chopped peanuts
2 tbsp. minced fresh cilantro
2 tbsp. minced fresh basil (optional)

Directions

·         To make the pizza, increase the oven temperature to 500˚ F and preheat a pizza stone. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the chili sauce over the crust in an even layer. Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese.

·         Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly. Sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving.

Turkey Pesto Sliders

I am digging pesto these days.  This is so easy for lunch or dinner.  Didn't do the butter bit.  Used cheddar cheese and hamburger buns because thats whatI had.  So good! 

Ingredients:
6 slider buns
6 slices of turkey deli meat
6 slices of provolone cheese
3 tbsp. pesto
3 tbsp. mayonnaise
2 tbsp. butter, melted

Directions:
Preheat the oven to 400˚ F. Line a baking sheet with foil or a silicone baking mat. Split the slider buns and lay a folded slice of turkey on the bottom half of each bun. Layer each with a slice of provolone. In a small bowl, combine the pesto and mayonnaise in a small bowl and mix until blended. Spread a thin layer of the pesto mayonnaise on the inner side of the top half of each bun. Replace the top bun over the cheese to assemble the sandwiches. Brush the tops of the buns lightly with melted butter. Bake 10 minutes or until the cheese is melted and the sandwiches are warmed through.

Quinoa Burgers

I made these tonight for dinner.  I'm a big quinoa lover.  And I thought these were SO good.  Even Elaine gobbled hers up, which is saying something.  I'm pretty sure you guys think I have weird recipes, but seriously, try these.

2 rounded cups cooked quinoa (see note below for cooking instructions)

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon Splenda or sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying

.

To cook quinoa:

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.

.

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

(To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning.  Makes them easier to flip, too.)  Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

Per burger:  Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg

http://eatingwelllivingthin.wordpress.com/2010/11/01/love-my-quinoa-burger/

Pizza Rolls

These are so good.  SO good.  And I would like to toot my own horn and say that I sort of made them up myself.

1 batch pizza dough (I use our best bites pizza dough recipe)
1 can pizza sauce (I just use a can of hunts spaghetti sauce)
mozerella cheeze
slized salami

I don't like salami but it is necessary and it is delicious.

Cut the pizza dough into triangles like you are going to make rolls.  Sprinkle a little cheese and put 1 slice of salami on each triangle and roll them up.  Place them on a cookie sheet and spread melted butter on top of each.  Sprinkle a little garlic salt on top.  Bake.

Heat up some of the pizza sauce and you dip the rolls in them.

Smore Cake

http://www.fatgirltrappedinaskinnybody.com/2011/06/ultimate-smore-anniversary-cake/

Brownie
Adapted from King Arthur Flour Fudge Brownie recipe
2 sticks unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder (I used instant coffee)
1 tablespoon vanilla extract
1 1/2 cups All-Purpose Flour
2 cups chocolate chips (I used semi sweet)
Directions
Preheat the oven to 350°F. Lightly grease 2 round cake pans (or a 9×13 inch pan for a standard batch of brownies).
*Grease the pan AFTER you add a piece of parchment, like the note above says.
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
Add the hot butter/sugar mixture, stirring until smooth.
Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.
Spoon the batter into the cake pans.
Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool COMPLETELY on a rack before frosting or cutting (if your making normal brownies)

Cheesecake
1 1/4 pounds cream cheese (20 oz), room temperature
1 cup sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
Preheat oven to 425 degrees. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
Put a piece of parchment paper on the bottom of a springform pan, spray with non stick spray. Pour half of the filling in each pan Bake for 15 minutes, then turn the oven temp down to 325 and bake for an additional 45 minutes.
Remove pan from oven, let cool 20 minutes. Run a knife around edge of the pans to loosen from the sides; let cool completely. Cover with plastic wrap and freeze until ready to use.
***UPDATE***
I’ve received some e-mails that the baking time for the cheesecake layered has resulted in over baked cheesecake. While I haven’t experienced this, try baking your cheesecakes for about 1/2 the time and check and see if they’re done… then continue baking if they need it.

Chocolate Chip Cookie
Used my favorite chocolate chip cookie recipe , spread half of the batch in each cake pan and bake at 350 for 10-12 minutes, until it’s slightly golden. Not TOO golden or the cookie will be crispy, and you want a soft cookie in the cake.
Chocolate Frosting

Ingredients
6 ounces unsweetened chocolate, melted and cooled (I let it cool about 1 hour, stirring occasionally)
4 1/2 cups confectioners’ sugar (no need to sift)
3 sticks (12 ounces) unsalted butter, at room temperature
6 tablespoons milk
1 tablespoon vanilla extract

Directions
Place all of the ingredients in a food processor and pulse to incorporate. Process until the frosting is smooth.

Marshmallow Filling
Recipe from My S’more Refrigerator Cake
1 jar (7 oz) marshmallow fluff
1 stick butter, room temperature
1 cup powdered sugar
1 tbsp vanilla extract
To make the butter cream, beat together the marshmallow fluff and butter, on medium speed, until the mixture is smooth and fluffy, about 3 minutes.
Reduce the speed to low, add the powdered sugar and vanilla, and beat for another minute. Increase speed to medium and beat for another 3 minutes until it’s light and fluffy.

Assembly
Place one layer of brownie on a cake stand. Frost brownie with with marshmallow frosting. Place a cookie layer on the marshmallow filling. Spread cookie layer with marshmallow frosting.
Remove cheesecake from freezer, unwrap, and remove from metal bottom of the pan from each piece, then peel off parchment paper.
Place cheesecake layer on top of the marshmallow frosting.
Spread a layer of chocolate frosting on cheesecake. Layer graham crackers on the cheesecake. You’ll have to break up the crackers to make them fit. Spread chocolate frosting on grahams, then place the second layer of cheesecake on the chocolate frosting. Spread cheesecake with marshmallow frosting
Then place the remaining cookie on the frosting. Spread the cookie with marshmallow frosting and put the remaining brownie on the marshmallow frosting. Spread the remaining chocolate fudge frosting on top of the cake and on the side.

Refrigerate until ready to serve. Remove from the fridge about an hour before serving to help it come to room temperature slightly. Because this cake is SO dense, when it chills, it gets even denser and takes a little muscle to cut.

Pineapple Salsa Chicken

INGREDIENTS:
3 fresh or frozen chicken breasts
1 (20-ounce) can crushed pineapple, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white beans, like Great Northern, rinsed and drained
2 cups mild or medium salsa
Tortillas or tortilla chips and garnishes, like sour cream, cheese, tomatoes, lettuce, etc.

DIRECTIONS:
Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. Using tongs, remove the chicken to a cutting board and shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients. The mixture will be fairly soupy – I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn’t make everything soggy. Serve with tortilla chips and garnishes, like tomatoes, cheese, avocado, sour cream, etc.
*Freezable Option: I freeze the leftovers in freezer-safe ziploc bags and either place the frozen portion in my crockpot for a few hours the day I want to serve it or thaw the night before in the refrigerator and reheat on low in a saucepan.

Chicken Cordon Bleu

: To make sure the cheese doesn’t leak out of the chicken while baking, use large (at least 8-ounce) chicken breasts and chill the stuffed chicken breasts in the refrigerator before breading.

6INGREDIENTS:
25 Ritz crackers (I used whole wheat crackers and loved the extra nuttiness)
4 slices hearty sandwich bread, white or wheat (again, used homemade wheat bread and it was hearty and delicious)
6 tablespoons butter, melted
8 thin slices deli ham (about 8 ounces)
2 cups shredded swiss cheese
4 thick boneless, skinless chicken breasts (about 2 pounds total),
Salt and pepper
3 large eggs
2 tablespoons Dijon mustard
1 cup all-purpose flour

DIRECTIONS:

Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Drizzle in the melted butter and pulse to incorporate together. Transfer the crumbs to a rimmed baking sheet and bake in the preheated oven for 3 to 5 minutes, stirring occasionally, until the crumbs are lightly browned. Transfer the crumbs to a shallow baking dish (a pie plate works great!). Leave the oven on.

Top each ham slice with about 1/4 cup shredded cheese. If your ham slices are too small, shingle two ham slices on top of each other to create a larger slice and roll the cheese up in that. Roll tightly and set aside. Pat the chicken dry with paper towels. Following the pictures below, cut a pocket in the thickest part of the chicken breast and stuff each pocket with 2 ham/cheese rolls. Pull the top flap of chicken over the rolls and press to seal (you can use a toothpick to gently secure the pocket edge, if you like). Season both sides of the chicken with salt and pepper. Refrigerate the stuffed chicken, covered, for at least 20 minutes.

In another shallow dish or pie plate, beat the eggs and mustard. Place the flour in a third shallow dish. Remove the chicken from the refrigerator. Working with one stuffed chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, covering both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to 1 day.)

Transfer the chicken to a lightly greased rimmed baking sheet. Bake on the lowest rack of the oven until the bottom of the chicken is browned, about 10 minutes. Move the chicken to a middle rack in the oven, reduce the temperature to 400 (you don’t have to leave the chicken out of the oven while the temperature adjusts, just put it back in the oven and then reduce the temperature), and bake until golden brown and the chicken is cooked through (160 degrees on an thermometer), about 25-30 minutes. Let the chicken rest for 5 minutes before serving.

Stuffed Shells

I combined about three different recipes to make this dish.  Brett had requested this meal or something similar, so being the good wife I am, I made it and I succeeded, if I do say so myself.

Chicken and Spinach Stuffed Shells

1 (12-ounce) box uncooked jumbo pasta shells (if all of yours survive the boil this is enough, to be safe you may want 1 1/2 boxes)

2 cups chopped cooked chicken

2 cups fresh chopped spinach

1 onion, chopped

2 cloves garlic, minced (I used a heaping spoonful of the prepared minced garlic)

1 (15oz) container ricotta cheese

1/4 c. parmesan cheese

1 large egg, lightly beaten

1 Tablespoon dried parsley flakes
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese, divided
1 c. spaghetti sauce


1. Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together. 

2. Preheat oven to 350°.  Spoon some spaghetti sauce on the bottom so it doesn't stick or burn.

3. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. 

4.  Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. 

5. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.

French Silk Pie

A-Ma-Zing

Oreo Crust (store bought)
1/3 c milk
6 oz hershey bar with almonds
20 lg marshmallows
1 pt whipping cream and 1/2 pt whipping cream

Tear marshmallows in half and combine with milk in small sauce pan.  Break up hershey bar but leave some shavings for pie topping.  Add the chocolate to the pan and melt.  Set aside until room temperature.

Whip all the whipping cream until stiff.  Set aside some for pie topping.

When chocolate is cool, fold together with stiff whipping cream.  Pour into pie shell.  Chill in refrigerator until firm-ish.  Top with whipped cream and chocolate shavings.

Blueberry Muffins

Ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

Topping
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Blueberry Muffins

Blueberry Muffins


1/2 c butter
1 c sugar
2 eggs
3/4 sour cream
1 tsp vanilla
1 1/3 c flour
1/2 tsp salt
2 tsps baking powder
1 to 1 1/2 cups frozen blueberries (leave frozen)


Heat oven to 375


Cream butter and sugar in a large bowl. Add eggs, sour cream and vanilla. Mix well. Add flour, salt, and baking powder. Stir only until mixed. Gently fold in blueberries. Spray muffin cups or use cupcake papers in muffin pans. Fill muffin cups 2/3 full.


Topping
1/4 c butter or margarine, softened
3 to 4 tbs flour
3 tbs brown sugar
3 tbs sugar
1/4 chopped pecans


Mix butter, flour, brown sugar, sugar, and pecans in a small bowl. Sprinkle over muffin batter. Bake 30 minutes.

(or substitute frozen strawberries cut up instead of blueberries)

Bagels

Ingredients
1 teaspoon active dry yeast
1 1/4 cups warm milk (110 to 115 degrees F)
1/4 cup butter or margarine, softened
2 tablespoons sugar
1 teaspoon salt
1 egg yolk
3 3/4 cups all-purpose flour

Directions
In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-in. hole. Place on a floured surface. Cover and let rest for 10 minutes; flatten. In a large saucepan, bring water to a boil. Drop bagels, one at a time, into boiling water. When bagels float to the surface, remove with a slotted spoon and place 2 in. apart on greased baking sheets. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

My bagels cooked in about 15 minutes so watch out. I added cheddar cheese parmesan cheese, and minced onion to some before baking. They were pretty good if I do say so myself. I do want to try a few other recipes and try and perfect them. It was very fun!