Recipe source: thepioneerwoman.com/cooking
I love getting recipes from the Pioneer Woman. Almost everything I make from her recipes turns out deeee-licious. Seriously. For easter we had her Pork loin with cranberry sauce, her Caesar salad, and her Buttered rosemary rolls. Each one turned out perfectly and absolutely yummy. And I have a ton of her other recipes on my "to make" list. I really want to get her new cookbook. Has anyone out there gotten it yet? You'll have to let me know if you like it!
Tonight I was looking for a light, easy and low-cal pasta dinner. Of course one of the first places I looked is PW's recipes. I decided on this Spaghetti with artichoke hearts and tomatoes. (Click here if you'd like to see her step by step pics, which I LOVE!) To be honest, I really didn't think I would like the chunks of artichoke hearts, but actually they turned out to be my favorite part. This ended up being perfect, delicious, and just what I had in mind!
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream (I used half and half to save on calories. It worked fine!)
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg (I forgot this, but I bet it would have been great!)
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped
Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
30 April 2010
26 April 2010
Black Bean Burgers
Recipe source: ablogaboutfood2.blogspot.com
Please don't be scared away from the title. These burgers really are so delicious. And beans are so great for you! Give them a try, I promise you won't be sorry you did.
One recipe will yield about 5 burgers, so I usually double it for our family.
1 can Black beans, drained and rinsed, a 1/4 cup of them set aside
1/2 cup green onion
3/4 cup shredded cheddar cheese (I used a colby/monterey jack blend that was delicious, but you can use whatever you have on hand.)
1 egg beaten
1/3 cup seasoned bread crumbs
2 Tbsp ketchup
2 Tbsp barbecue sauce
1/2 teaspoon Chile powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Lettuce
Sliced tomato
Sour cream
Salsa
Red onion
Buns (We used these new sandwich thins. I sprayed them with the no-cal spray butter and toasted them in my grill pan. You could toast them in any skillet. They were delicious! They're only 100 calories each!)
Use a potato masher to smash black beans. In a large bowl combine mashed beans with remaining ingredients, including whole beans. Mix well. Form into five patties on a parchment or wax paper covered cookie sheet, cover in plastic wrap and chill in the fridge for 30 minutes.
Cook patties in a large skillet at med/high heat for 2 to 2 1/2 minutes per side or until outsides are crisp and cheese is melted. In another skillet or grill pan, toast buns while the burgers are cooking.
Serve on bun with whatever fixings you like. We topped our buns with sour cream, salsa, lettuce, and tomatoes. So good!
Please don't be scared away from the title. These burgers really are so delicious. And beans are so great for you! Give them a try, I promise you won't be sorry you did.
One recipe will yield about 5 burgers, so I usually double it for our family.
1 can Black beans, drained and rinsed, a 1/4 cup of them set aside
1/2 cup green onion
3/4 cup shredded cheddar cheese (I used a colby/monterey jack blend that was delicious, but you can use whatever you have on hand.)
1 egg beaten
1/3 cup seasoned bread crumbs
2 Tbsp ketchup
2 Tbsp barbecue sauce
1/2 teaspoon Chile powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Lettuce
Sliced tomato
Sour cream
Salsa
Red onion
Buns (We used these new sandwich thins. I sprayed them with the no-cal spray butter and toasted them in my grill pan. You could toast them in any skillet. They were delicious! They're only 100 calories each!)
Cook patties in a large skillet at med/high heat for 2 to 2 1/2 minutes per side or until outsides are crisp and cheese is melted. In another skillet or grill pan, toast buns while the burgers are cooking.
Serve on bun with whatever fixings you like. We topped our buns with sour cream, salsa, lettuce, and tomatoes. So good!
22 April 2010
Barbecue Chicken Pizza
Recipe source: picky-palate.com
This pizza is super fast to make and is so delicious, I could seriously eat a whole pie! It's SO good and actually can be very calorie conscious. This is another one where I don't mind the fat free ranch. The ranch taste is very subtle, so it's not obvious when you don't have the good stuff. Also, I am too lazy to make my own barbecue chicken for this, but that's what makes it so fast! I swear by the brand "Curly's". It is my favorite to use in this recipe. You can buy the prepared tubs of pulled barbecue chicken over by the lunch meat (that's where ours is).
As far as the cheese goes, you can use whatever you love. My favorite cheese to use on pizza is the Sargento brand mozzarella/provolone blend. But anything works for this recipe, even cheddar. For this recipe, I use one recipe of pizza crust to make two pizzas. It creates a thinner crust, but it works well, plus it's half the cals! But if you'd like thicker, just use one recipe for one pizza. I also divide the tub of chicken between the two pizzas, but again, you can pile it all on one, if you're up for it! Anyway, here you go!
One recipe pizza dough (Click here for the one we love)
1/2 cup fat free ranch dressing
1 tub Curly's pulled barbecue chicken
8 ounces shredded cheese
Chopped cilantro (if you are anti-cilantro, you can leave it off. But if you aren't, don't , because it's so good on this pizza!)
Press pizza dough into two round pizza pans. Spread 1/4 cup ranch dressing over each crust. Divide tub of chicken between two pizzas, and spread evenly over pizzas. Sprinkle 4 ounces of cheese and chopped cilantro over each pizza.
Bake at 475 degrees for 12-15 minutes.
This pizza is super fast to make and is so delicious, I could seriously eat a whole pie! It's SO good and actually can be very calorie conscious. This is another one where I don't mind the fat free ranch. The ranch taste is very subtle, so it's not obvious when you don't have the good stuff. Also, I am too lazy to make my own barbecue chicken for this, but that's what makes it so fast! I swear by the brand "Curly's". It is my favorite to use in this recipe. You can buy the prepared tubs of pulled barbecue chicken over by the lunch meat (that's where ours is).
As far as the cheese goes, you can use whatever you love. My favorite cheese to use on pizza is the Sargento brand mozzarella/provolone blend. But anything works for this recipe, even cheddar. For this recipe, I use one recipe of pizza crust to make two pizzas. It creates a thinner crust, but it works well, plus it's half the cals! But if you'd like thicker, just use one recipe for one pizza. I also divide the tub of chicken between the two pizzas, but again, you can pile it all on one, if you're up for it! Anyway, here you go!
One recipe pizza dough (Click here for the one we love)
1/2 cup fat free ranch dressing
1 tub Curly's pulled barbecue chicken
8 ounces shredded cheese
Chopped cilantro (if you are anti-cilantro, you can leave it off. But if you aren't, don't , because it's so good on this pizza!)
Press pizza dough into two round pizza pans. Spread 1/4 cup ranch dressing over each crust. Divide tub of chicken between two pizzas, and spread evenly over pizzas. Sprinkle 4 ounces of cheese and chopped cilantro over each pizza.
Bake at 475 degrees for 12-15 minutes.
14 April 2010
Focaccia Bread
Recipe adapted from allrecipes.com
I'm always looking for new things for sides to go with dinner. This foccacia bread is perfect for that. We've used it as a side for things like chicken, fish, and spaghetti. It's nice because you can choose whatever you want to put on top. Typically I do sliced tomatoes, black olives, and parmesan cheese. But once I made one separate for the kids and did a few pepperonis, black olives, and a monterey jack/parmesan cheese blend, and they loved it. (Except for little Russell, who will pick the black olives off of or out of anything.) The best thing about it is it's pretty simple, pretty quick, and REALLY delicious!
1 1/2 teaspoons kosher salt
1 1/2 teaspoons extra-virgin olive oil
1/4 cup diced red onion
1/2 teaspoon oregano
1/2 teaspoon basil
2 1/2 cups all-purpose flour, or as needed
2 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons kosher salt
Toppings: sliced tomatoes, black olives, other cheeses, pepperoni, etc.
1.Dissolve sugar in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 1/2 teaspoons of salt, 1 1/2 teaspoons olive oil, onions, basil, oregano, and 2 1/2 cups of flour until the dough comes together. If using a stand mixer, continue mixing with dough hook until smooth and elastic. If by hand, knead on a well floured surface until smooth and elastic. Spray inside of a large bowl with cooking spray, place the dough in the bowl and turn to coat. Cover with a dish towel and let rise in a warm place for 20 minutes.
2.Preheat oven to 415 degrees F (215 degrees C).
3.Place dough onto oiled baking sheet (I use a cookie sheet), and flatten to cover the whole sheet evenly. Here instead of oiling a baking sheet, I cover the bottom of the baking sheet with parchment paper. It works great!! Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 2 tablespoons olive oil, then top with tomatoes, olives, Parmesan cheese, (or whatever toppings you've chosen) and remaining 1 1/2 teaspoons of kosher salt over the top. Let rise for 10 minutes
4.Bake in preheated oven 20 minutes until golden brown.
I'm always looking for new things for sides to go with dinner. This foccacia bread is perfect for that. We've used it as a side for things like chicken, fish, and spaghetti. It's nice because you can choose whatever you want to put on top. Typically I do sliced tomatoes, black olives, and parmesan cheese. But once I made one separate for the kids and did a few pepperonis, black olives, and a monterey jack/parmesan cheese blend, and they loved it. (Except for little Russell, who will pick the black olives off of or out of anything.) The best thing about it is it's pretty simple, pretty quick, and REALLY delicious!
Disclaimer: I did not take this photo. Photo credit: Allrecipes.com username: pelicangal
1 tablespoon white sugar
1 cup warm water
1 tablespoon active dry yeast1 cup warm water
1 1/2 teaspoons kosher salt
1 1/2 teaspoons extra-virgin olive oil
1/4 cup diced red onion
1/2 teaspoon oregano
1/2 teaspoon basil
2 1/2 cups all-purpose flour, or as needed
2 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons kosher salt
Toppings: sliced tomatoes, black olives, other cheeses, pepperoni, etc.
1.Dissolve sugar in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 1/2 teaspoons of salt, 1 1/2 teaspoons olive oil, onions, basil, oregano, and 2 1/2 cups of flour until the dough comes together. If using a stand mixer, continue mixing with dough hook until smooth and elastic. If by hand, knead on a well floured surface until smooth and elastic. Spray inside of a large bowl with cooking spray, place the dough in the bowl and turn to coat. Cover with a dish towel and let rise in a warm place for 20 minutes.
2.Preheat oven to 415 degrees F (215 degrees C).
3.Place dough onto oiled baking sheet (I use a cookie sheet), and flatten to cover the whole sheet evenly. Here instead of oiling a baking sheet, I cover the bottom of the baking sheet with parchment paper. It works great!! Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 2 tablespoons olive oil, then top with tomatoes, olives, Parmesan cheese, (or whatever toppings you've chosen) and remaining 1 1/2 teaspoons of kosher salt over the top. Let rise for 10 minutes
4.Bake in preheated oven 20 minutes until golden brown.
13 April 2010
Chicken and Cheese Enchilada Chowder
Recipe source: tasteandtellblog.com
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
2 cups milk
1 cup shredded Pepperjack cheese (4 ounces)
1 cup shredded cheddar cheese (4 ounces)
4 chicken breasts
In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.
Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.
This was a fast and easy crockpot dinner. We had it with Liz's cornbread from the last post. The cornbread was so yummy dipped in the chowder! We put sour cream and these tortilla strips on top. It was delicious. (P.S. I found these tortilla strips in the salad dressing aisle right beside the croutons.)
To make this even faster, you could use those frozen grilled chicken strips instead of chicken breasts. Those would just need to be nuked for 3-5 minutes and then cut into chunks.
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes, drained1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
2 cups milk
1 cup shredded Pepperjack cheese (4 ounces)
1 cup shredded cheddar cheese (4 ounces)
4 chicken breasts
In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.
Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.
06 April 2010
Creamy Cornbread
I got this recipe from Grandma Mitchell's cookbook, and we loved it!
3/4 Cup yellow corn meal
1/4 Cup sugar
2 Tbl baking powder
3/4 tsp salt
1/2 tsp baking soda
1 Cup flour
1 Cup sour cream
1/4 Cup milk
1 egg, beaten
2 Tbl melted butter
Mix ingredients just enough to blend.
Bake in greased 8 inch pan in 425 degree oven for 20 min.
This recipe is very yummy, enjoy!!!
3/4 Cup yellow corn meal
1/4 Cup sugar
2 Tbl baking powder
3/4 tsp salt
1/2 tsp baking soda
1 Cup flour
1 Cup sour cream
1/4 Cup milk
1 egg, beaten
2 Tbl melted butter
Mix ingredients just enough to blend.
Bake in greased 8 inch pan in 425 degree oven for 20 min.
This recipe is very yummy, enjoy!!!
02 April 2010
Parmesan baked salmon
Recipe source: kraftrecipes.com
Here is our other favorite salmon recipe. We had this tonight, and it's just delicious and easy-peasy. We LOVE it. I like to serve this with potato wedges and fresh green beans. I'll post those recipe another day. :-)
1/4 cup Mayo (I used light.)
2 Tbsp. Grated Parmesan Cheese
1/8 tsp. ground red pepper (I used black pepper.)
4 salmon fillets (1 lb.), skin removed
2 tsp. lemon juice
10 RITZ Crackers, crushed (about 1/2 cup) (I used the honey flavored ritz, and we like those better than original ritz.)
HEAT oven to 400°F.
MIX mayo, cheese and pepper until well blended; set aside.
PLACE fish in shallow foil-lined pan; drizzle with lemon juice. Top with mayo mixture; spread to evenly cover fish. Sprinkle with cracker crumbs.
BAKE 12 to 15 min. or until fish flakes easily with fork.
Here is our other favorite salmon recipe. We had this tonight, and it's just delicious and easy-peasy. We LOVE it. I like to serve this with potato wedges and fresh green beans. I'll post those recipe another day. :-)
1/4 cup Mayo (I used light.)
2 Tbsp. Grated Parmesan Cheese
1/8 tsp. ground red pepper (I used black pepper.)
4 salmon fillets (1 lb.), skin removed
2 tsp. lemon juice
10 RITZ Crackers, crushed (about 1/2 cup) (I used the honey flavored ritz, and we like those better than original ritz.)
HEAT oven to 400°F.
MIX mayo, cheese and pepper until well blended; set aside.
PLACE fish in shallow foil-lined pan; drizzle with lemon juice. Top with mayo mixture; spread to evenly cover fish. Sprinkle with cracker crumbs.
BAKE 12 to 15 min. or until fish flakes easily with fork.
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