Penne with Sausage and Mushroom Ragu

Amy recently posted this recipe for Penne with Sausage and Mushroom Ragu that I knew would be right up our alley. Pasta is definitely my go-to for easy weeknight meals, SP loves mushrooms and Baby Girl loves sausage. Win-win.

This was a simple, delicious, hearty dinner that we all happily gobbled up.

Penne with Sausage and Mushroom Ragu
As seen on Very Culinary

1 pound penne pasta
1 tablespoon olive oil
1 small sweet onion, diced small
3 garlic cloves, minced
8 ounces baby bella mushrooms, sliced
salt and pepper
1/4 teaspoon red pepper flakes
1 pound Italian sausage
1/3 cup white wine
1 can (28 ounce) diced tomatoes
4 cups baby spinach
1/2 cup freshly grated Parmesan cheese

Bring a large pot of salted water to boil. Cook the pasta according to package directions.

In the meantime, heat the olive oil in a large nonstick pan over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add in garlic and cook for about 20 seconds. Add in mushrooms and cook until softened, about 3 more minutes. Season with salt and pepper and the red pepper flakes. Add in sausage and cook, breaking up into small pieces until no pink remains, about 3 more minutes. Raise heat to high and pour in the wine; cook until evaporated. Add in tomatoes, along with their juice, and bring to a simmer.

Drain the pasta and add to the sauce, along with the spinach. Toss to coat and allow the leaves to wilt. Add in the Parmesan, taste, and season with salt and pepper if necessary.

Garlic Herb Pork

I was looking for a new recipe for pork tenderloin when Nichole posted this recipe for Garlic Herb Pork.



The fresh herbs and garlic made a nice paste to rub over the pork. I think next time I might let the rub sit on the pork for a few hours so the flavors could infuse into the meat a bit.



Garlic Herb Pork
As seen on The Cookaholic Wife, from Once a Month Mom

2 tablespoons olive oil, divided
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon sea salt
1/2 teaspoon pepper
2 lbs. pork tenderloin, trimmed

In a small bowl, combine 1 tablespoon of the olive oil with the garlic, fresh herbs, salt and pepper. Rub over the pork.

Preheat the oven to 400 degrees. Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat,

Add the pork to the skillet and brown on all sides, then place in the oven for 20-25 minutes, turning the pork over every 5 minutes.

Remove the pork from the oven and allow to rest, tented with foil for 5 minutes before slicing.

Broccoli Cheddar Risotto

I'm on a serious risotto kick these days. When one of the ladies on my cooking board sang the praises of this Broccoli-Cheddar Oven Risotto I couldn't wait to try it.



While I'm sure the oven method is easier, I prefer to cook risotto on the stove top because I have more control. The cooking method is the only change I made to the recipe.



We all loved this, even if I ended up with more broccoli than rice. The flavor was great and the rice was nice and creamy. I also like that this was an all-in-one starch and veggie side dish.

Broccoli Cheddar Risotto
Adapted from Food Network Magazine

4-6 cups low-sodium chicken broth
2 tablespoon extra-virgin olive oil, divided
2 broccoli crowns, cut into small florets
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, divided
1 small onion, finely chopped
1 1/4 cups arborio rice
1/4 cup dry white wine
1 cup grated sharp cheddar cheese (about 4 ounces)

Bring the chicken broth to a low simmer in a saucepan. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the broccoli and season with salt and pepper. Cook, stirring every so often, until the broccoli is tender and browning in spots, about 15 minutes. Remove the broccoli from the skillet.

Melt 1 tablespoon oil and 1 tablespoon butter in the now-empty skillet over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the rice and stir to coat. Pour in the wine and cook until evaporated, about 1 minute.

Start adding the chicken broth one ladle-full at a time, letting it fully absorb before adding more. This process takes anywhere from 17-25 minutes.

Before you add the final ladle of broth, add the broccoli back in. Add the final ladle of broth and once it's absorbed, taste some of the rice to make sure it's cooked through. Turn off the heat and add the grated cheese and 2 tablespoons of butter. Adjust seasoning, if necessary.

Cheddar, Broccoli and Chicken Pasta Skillet

I love one-pot dishes, don't you? It's so nice to cook pasta with other ingredients, not just because it saves time and dirties less dishes, but because the flavorful cooking liquid infuses the pasta. My friends Cassie and Stephanie both raved about this Cheddar, Broccoli and Chicken Pasta Skillet and I couldn't wait to try it.

One thing we both loved about this was the chicken. It was perfectly cooked, very tender and juicy. SP asked me what I did differently and I told him that, unlike other one-pot recipes, you cook the chicken and then remove it from the pan, only adding it back in at the very end so it doesn't overcook. Sometimes I've questioned leaving chicken in the pan too long when I've made other recipes but I didn't think to make that change myself. I will from now on.

Baby Girl ate a huge bowl of this and proclaimed it super yummy. I found that my broccoli didn't cook through in only 5 minutes, so I've increased the time in the recipe below. I also misjudged the amount of cheddar I had on hand so I didn't have quite enough to actually taste it. But not to worry, this will definitely be made again and again so I've got time to get it right.

Cheddar, Broccoli and Chicken Pasta Skillet
As seen on Stephanie Cooks, originally from Center Cut Cook

1 pound chicken breasts, cut into 1 inch chunks
salt and pepper
2 tablespoons olive oil, divided
1 small onion, finely chopped
2 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
8oz short-cut pasta
1 and 2/3 cup chicken stock
2 and 3/4 cups water, divided
8oz broccoli florets, chopped into small pieces
1/2 cup light cream
8oz cheddar cheese, shredded
1/2 teaspoon salt
1/2 teaspoon black pepper

Heat 1 tablespoon of oil in a very large skillet. Add the chicken chunks and cook until the chicken is browned on both sides, and almost entirely cooked through. Remove the chicken from the pan and set aside.

Add another tablespoon of olive oil to the pan. Cook the onions for several minutes, until they start to turn translucent. Add in the garlic and cook for another minute or two. Sprinkle in the oregano and red pepper flake.

Add the 1 and 2/3 cups chicken stock and 2 cups water. Stir in the pasta and bring to a boil. Cook for 10-13 minutes until most of the liquid is absorbed into the pasta.

Add the broccoli and 3/4 cups water; cover. Reduce the heat and simmer for about 10 minutes, or until the broccoli is tender.

Add in the cooked chicken, 1/2 cup light cream and cheddar cheese. Increase the heat to medium high. Continue stirring until the cheese melts and the sauce thickens, about 5-10 minutes. Season with salt and pepper, to taste.

The sauce will thicken as it stands.

Recipe Swap: Pasta with Shrimp and Lemon Cream Sauce

After you read this post stop what you're doing, go to the supermarket, buy the ingredients for this recipe and make it. It's seriously that good.

But let's start from the beginning. The theme for this recipe swap was Holiday Baking/Cooking. I had planned to peruse Jaida's vast archive of cookies and other sweet treats so I could make something for Christmas but time got away from me. The holidays seemed even crazier this year and once I remembered that I had to make something for the swap it was after the New Year. I knew I (1) didn't want to make something sweet that would tempt me to eat all of it and (2) that I couldn't send it in to work with SP because chances were good that his coworkers wouldn't appreciate being tempted either.

I always make seafood for Christmas Eve dinner so I figured I'd have a look at her seafood recipes. And then I spotted it, this recipe for Pasta with Shrimp and Lemon Cream Sauce. I happened to have shrimp leftover (from Christmas Eve, actually) so I put it on the menu.

Guys, seriously, this is an amazing recipe. It might not sound like much from the ingredient list, but everything comes together so well. And angel hair is my new favorite pasta - there's just something about its lightness that gets me every time.

If you want to check out what else was made during the swap click on the links in the link-up after the recipe.

Pasta with Shrimp and Lemon Cream Sauce
As seen on Sweet Beginnings, from Simply Recipes

3/4 pound angel hair (capellini) pasta
1 cup heavy whipping cream
1/3 cup chicken stock
3 tablespoons lemon juice
1 pound raw medium shrimp, peeled and deveined
Salt and pepper, to taste
1/2 cup (loosely packed) parsley leaves, chopped
3-4 scallions, minced (about 1/4 cup)
Zest of a lemon
1/2 cup freshly grated parmesan cheese

Cook the pasta according to the package directions. Drain the pasta and put it in a large bowl.

In a small pot, bring the cream, stock and lemon juice to a low simmer. Simmer gently for 5 minutes. Add the shrimp. Stir well and add a pinch of salt and black pepper. Let the shrimp cook 4-5 minutes.

Add the parsley and chives to the sauce and let cook for about 1 minute. Pour the shrimp and sauce into the pasta bowl and mix well. Add the lemon zest and the Parmesan and mix again.

Divide into servings, and top with more Parmesan.

Restaurant Knockoff - Stonefire Grill BBQ Chopped Salad

Have you guys heard of Stonefire Grill? They've got locations throughout Southern California. I've never been to one but the day we flew to the West coast for Thanksgiving my stepmom got one of their salads for us for dinner. She tossed it all in a big bowl and, to look at it, it looked like a regular old salad. In fact, I didn't even try any of it at first because there was other stuff to eat. But my sister-in-law kept raving about how good it was so I made myself a small bowl. And then another and another, unable to comprehend how such ordinary ingredients could come together into something so amazing.

I went online to see if anyone had tried to recreate the Stonefire Grill BBQ Chopped Salad at home. Lo and behold, someone did. I finally got around to putting it on the menu and all I can say is wow.

This recipe is pretty much spot-on. Which is great because we live in PA and don't get out to CA very often. Now I can enjoy this salad whenever I want.

Stonefire Grill BBQ Chopped Salad
As seen on Come Fly with Me

1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
1 cup black beans
3 ears fresh corn, cooked and corn kernels removed (or 1 cup frozen)
3/4 cup chopped red cabbage (I left this out)
1 medium carrot, shredded
1 cup shredded Monterey Jack cheese
1 large tomato, chopped
1 1/2 cups chopped cooked chicken, tossed with BBQ sauce
3 tablespoons green onions, chopped
3 tablespoons fresh cilantro, chopped
1 cup crumbled tortilla chips/strips
1 cup bottled ranch dressing
2-3 tablespoons bottled BBQ sauce, to taste

Fill a salad bowl with a mixture of chopped lettuces. Place the beans, corn, cabbage, carrots, cheese, and tomato in sections on top of the lettuce. Pile the chicken in the center. Sprinkle with green onions, cilantro and tortilla chips.

Combine the ranch dressing and BBQ sauce. Toss with the salad and serve.

Risotto with Caramelized Onions and Spinach

We were all so enamored with Leek and Pea Risotto I made for the last recipe swap, so when I had a bag of baby spinach in the fridge that needed to be used up I immediately thought of risotto. Not surprisingly, Mary Ellen had a few spinach risotto recipes on her blog. Since I love caramelized onions I decided to make her Risotto with Caramelized Onions and Spinach.

SP couldn't believe that the only seasonings in the dish were the salt and pepper I used for the onions. There is just so much flavor from caramelizing them and the taste really shown through. He couldn't stop raving about it and is now a true risotto convert.

Risotto with Caramelized Onions and Spinach
As seen on Mary Ellen's Cooking Creations

2 tablespoons olive oil, divided
3 tablespoons butter, divided
1 large onion sliced into thin rings
Salt and pepper to taste
1 1/4 cups arborio rice
1/4 cup dry white wine
6 cups low sodium chicken broth, warmed
1 6-oz bag baby spinach, chopped
1/2 cup grated Parmesan cheese

Heat 1 tablespoon each of the oil and butter in a large pan over medium heat. Stir the onions often so they brown slowly. This can take 30-40 minutes. Adjust the heat as necessary to keep the onions from burning. I had to add a little water to the pan to keep the onions from burning and that helped pick up the browned bits from the bottom of the pan. Remove the onions from the pan and allow to cool before chopping into small pieces.

Add the other 1 tablespoon of oil to the pan. Add the rice and stir for 1-2 minutes. Add the white wine and stir until it is absorbed.

Start adding the chicken broth one ladle-full at a time, letting it fully absorb before adding more. This process takes anywhere from 17-25 minutes.

Before you add the final ladle of broth, add the caramelized onions and spinach. Taste some of the rice to make sure it's cooked through. Turn off the heat and add the grated cheese and 2 tablespoons of butter.

Creamy Noodles

This post has been sitting in my draft folder for ages and I'm sorry it's taken me this long to share it with you.

Awhile back I was looking for an easy side dish, something a little different, and I came across Stephanie's Creamy Noodles. Stephanie is a genius, pure and simple. She took one of my favorite childhood indulgences - those noodles and sauce packets where you just add milk - and made a homemade version.

Unfortunately I didn't have any spinach (not even frozen) when I made these, but they were still delicious. I can't wait to make them again.

Creamy Noodles
As seen on Stephanie Cooks

2 cups egg noodles, uncooked
1 cup baby spinach, cut into thin ribbons
1 cup chicken broth
2 tablespoons flour
2 tablespoons light cream
2 cloves garlic, grated
2 tablespoons Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon onion powder
Pepper to taste

Preheat the oven to 400.

Cook the egg noodles. Drain and put them into a small baking dish. Add the spinach and stir.

In a small bowl combine the chicken broth, flour, light cream, grated garlic, Parmesan cheese, salt, pepper and onion powder. Stir well until the flour is no longer clumpy. Pour the sauce over the noodles and spinach, stirring well.

Bake for about 20-25 minutes, uncovered, stirring halfway through. The broth should thicken up and coat the noodles. Serve.

Angel Hair with Butternut Squash, Mushrooms, and Spinach

My supermarket had a coupon for butternut squash recently. I've never cooked with butternut squash (I know, crazy) so I asked the ladies on my cooking board for recipe ideas. Coleen suggested this Pappardelle with Squash, Mushrooms and Spinach. I decided to swap out the pappardelle for angel hair (my current favorite) and hoped the mushrooms would win SP over.

You guys, this was incredible. Simply amazing. For such a simple recipe this really packs and flavor punch. Everything works so well together. And it's a beautiful plate of food with the orange squash, brown mushrooms and green spinach. More fall colors than winter, but I guess it's still technically fall.

I've mentioned before that Baby Girl is a good eater, but she surprised even me with this one. She had three servings. Three.

Angel Hair with Butternut Squash, Mushrooms, and Spinach
As seen on The Redhead Baker, slightly adapted from Bon Appetit

8 ounces angel hair
4 tablespoons unsalted butter, divided
4 tablespoons olive oil, divided
3 cups butternut squash, cut into 1/2" cubes (about one pound)
8 ounces fresh shiitake mushrooms, stems removed and discarded, caps sliced
1 1/2 tablespoons chopped fresh sage (6 to 8 leaves)
6 ounce package baby spinach
3/4 cup grated Parmesan cheese, divided

Cook the pasta in a large pot of boiling salted water. Reserve one cup of cooking liquid from the pasta pot, then drain.

While pasta is cooking, place 2 tablespoons of butter and 2 tablespoons of oil in a large skillet set over medium-high heat. Add the butternut squash to the pan. Season with salt and pepper. Cook, stirring often, about 6 minutes or until the squash starts to soften.

Add the remaining butter and oil to the skillet, then add the mushrooms and the sage. Cook another 6 to 8 minutes, stirring often, until mushrooms soften and the squash is fork-tender.

Add the spinach to the pan and toss until the spinach wilts, about 2 minutes. Stir in 1/2 cup of the Parmesan cheese. Season with salt and pepper.

Add the pasta to the skillet. Toss to coat, adding 1/4-cup of the cooking water at a time to make a sauce.

Divide the pasta and veggies on four plates, and top each with more of the remaining grated Parmesan cheese.

Banana Chocolate Chip Muffins

Baby Girl was home with me one day when her school was closed for a teacher in-service. We had bananas ripening on the counter and she'd been watching too much TV while I was working, so we took a baking break. My friend Mary Ellen had recommended these Banana Chocolate Chip Muffins and I couldn't wait to try them.

The ones in this picture are from the second time I made this recipe. The first time (with Baby Girl) I cooked them for 22 minutes and they were very dark and a little more done than I wanted. I have a new oven (and no oven thermometer) and I'm pretty sure the oven runs hot. The second time I made a few substitutions because I didn't have all the ingredients and cooked them for 20 minutes instead and they were perfect. I loved the combo of the sour cream and vanilla yogurt. Definitely use mini chips - they aren't as heavy as a regular chip so they don't sink to the bottom of the batter. There was a nice, even distribution of chips in these.

Baby Girl positively loves these. She asks for one for breakfast every morning and, because she's a bit crazy, she eats them cold straight from the freezer. When I can sneak one away from her, I like to microwave them to get the chill off and then toast them up a bit. I can't wait for more bananas to over ripen so I can make more.

Banana Chocolate Chip Muffins
Slightly modified from Mary Ellen's Cooking Creations
Makes 16 muffins

1 3/4 cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1/2 cup vegetable oil
1/4 cup vanilla yogurt
1/4 cup sour cream
1 teaspoon vanilla extract
3 medium-large over ripe bananas, peeled and mashed
3/4 cup semisweet mini chocolate chips

Preheat the oven to 350 degrees.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt, sour cream and vanilla. Stir the wet ingredients into the dry ingredients just until moistened. Fold in the bananas and chocolate chips.

Line muffin cups with paper wrappers or spray with cooking spray. Using an ice cream scoop, fill the cups two-thirds full.

Bake for 20-25 minutes (mine were perfect at 20 minutes) or until a toothpick comes out clean. Cool for 5 minutes before removing muffins from the tins to a cooling rack.

Cauliflower Gratin

This was one of two side dishes I served with the turkey meatloaf - Ina's Cauliflower Gratin. Cauliflower isn't a vegetable I cook with regularly, but it's a great alternative to broccoli or other cold-weather vegetables. And bonus, SP and Baby Girl both love it.

When I think of gratins I think of heavy, cream-laden dishes but this was surprisingly light. The sauce is made with milk, not cream, and there's only 4 tablespoons of butter for a 3-lb head of cauliflower.

We all loved this. I can't wait to experiment with more cauliflower dishes this winter.

Cauliflower Gratin
Recipe from Ina Garten

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs (from one slice of bread)

Preheat the oven to 375 degrees.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of a 2 1/2-quart baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper.

Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Turkey Meatloaf

I wanted something homey and comforting for Sunday dinner a few weeks back so I turned to an old favorite, Ina Garten's Turkey Meatloaf.

I've made this recipe a bunch of times so I can't believe I never blogged about it. Baby Girl ate a ton of this, more than me actually. We'd cut some up for her and she'd inhale it then ask for more. I made the full 5lbs for 5 adults and 1 child and we had just enough leftover for lunches for four adults, plus a little extra for late-night sandwiches.

Turkey Meatloaf
Recipe from Ina Garten

3 cups chopped yellow onions (2 large onions)
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup

Preheat oven to 325 degrees.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top.

Bake for 1 1/2 hours until the internal temperature is 160 degrees. Serve hot, at room temperature or cold in a sandwich.

Chopped Chicken Taco Salads with Cheese Quesadilla Strips

It's been awhile since we had a big, hearty salad for dinner. I had this Chopped Chicken Taco Salads with Cheese Quesadilla Strips recipe on my to-make list and I wanted something easy and quick for Halloween night, something that could sit if we had trick-or-treaters at the door.

We all loved this. I was especially in love with the cheese quesadillas, which is funny because they weren't anything extraordinary - just tortillas and cheese - but with the salad they were absolutely perfect. I'll definitely be making this one again and again.

Chopped Chicken Taco Salads with Cheese Quesadilla Strips
As seen on How Sweet It Is

2 teaspoons ground cumin
2 teaspoons smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 limes, juiced
2 garlic cloves, minced

Cooking spray
2 tortillas
4 ounces monterey jack cheese, freshly grated

2 romaine hearts, chopped
2 avocados, chopped
1 cup sweet corn
1/2 pint grape tomatoes, quartered
1/4 red onion, diced
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive olive
1/2 teaspoon red wine vinegar
1 lime, juiced

Combine the cumin, paprika, chili powder, salt and pepper in a bowl. Add the olive oil, lime juice and garlic. Mix thoroughly. Place the chicken in a large plastic food storage bag. Add the seasonings and coat the chicken evenly, then marinate in the fridge for 2-24 hours.

Heat a large skillet or grill pan over medium-heat heat. Cook the chicken for 5 minutes on one side, then flip and cook for another 4 minutes. Let cool for a few minutes and then cut into chunks.

While the chicken is cooling, add a tortilla to a large skillet coated with cooking spray. Brown on one side, then flip and add the grated cheese and the second tortilla on top. Cook until both sides are golden and cheese is melted, then remove from the skillet and slice into strips or triangles.

Combine the lettuce, tomatoes, avocado, corn and onion in a large bowl, then toss with the salt and pepper. Add olive oil, red wine vinegar and lime juice, tossing well to coat. Add in chicken and toss well, then separate into bowls. Add the quesadilla slices and serve.

Tomato and Mozzarella Risotto

SP and I have been alternating cooking Sunday dinner for my parents. He tends to lean towards Italian dishes but even so, I was pretty surprised when he told me he wanted to make Tomato and Mozzarella Risotto. He's made it clear to me in the past that he isn't a fan of one of my all-time favorite dishes. Apparently I was just putting too many "weird" ingredients in my risottos of the past. Who knew?

This was truly outstanding. SP did a great job cooking the rice to perfection. He used some of the tomatoes my mom and I canned over the summer instead of the cherry tomatoes in the original recipe, as well as some of the fresh basil I froze when my basil plant was thriving. It was great to throw in those cubes of basil leaves and smell that summery aroma.

He made one and a half recipes (rather than doubling the recipe) for 4 adults and 1 child and there was barely enough leftover for lunches the next day. And that was with salad and bread on the side. It's just so good we all kept going back for more.

Tomato and Mozzarella Risotto
Recipe from Lidia Bastianich

4 1/2 cups hot chicken broth
5 tablespoons extra-virgin olive oil
2 garlic cloves, sliced
2 cups cherry tomatoes, halved
1/2 cup fresh basil leaves
1 medium onion, minced, (about 3/4 cup)
1 medium leek, white parts only, trimmed, cleaned, and chopped
6 scallions , trimmed, white and green parts chopped separately
2 cups arborio rice
1/3 cup dry white wine
salt and freshly ground black pepper
1 1/2 cups fresh mozzarella
1/3 cup Parmigiano-Reggiano, freshly grated
2 tablespoons unsalted butter, cut into 4 pieces

Pour the stock into a 2 quart saucepan and keep it hot over low heat.

Heat 2 tablespoons extra virgin olive oil in a wide skillet over medium heat. Add 2 cloves garlic, sliced, and shake the pan until the garlic is lightly browned. Slide in 2 cups halved cherry tomatoes and stir gently until they are juicy. Toss in a handful of shredded fresh basil, remove the pan from the heat, and set aside.

Heat the remaining olive oil in a wide 3 to 4-quart Dutch oven over medium heat. Stir in the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the leek and white parts of the scallions and cook, stirring, until the onion is golden, about 6 minutes. Adjust the heat under the pan as the onion browns so that it cooks slowly with gentle bubbling.

Stir in the rice and continue stirring until the grains are coated with oil and toasted, the edges become translucent, about 1 to 2 minutes. Pour in the wine and let it boil, stirring the rice, until evaporated.

Season the rice with salt and ladle enough of the hot stock into the pan to barely cover the rice. Bring to a boil, then lower the heat so the stock is at a lively simmer. Cook, stirring constantly, until all the stock has been absorbed and you can see the bottom of the pan when you stir. Continue cooking, pouring in the remaining hot stock in small batches - each additional should be just enough to completely moisten the rice - and cook until each batch of stock had been absorbed. Stir constantly until the rice mixture is creamy but al dente, this will take 16 to 20 minutes from the time the wine was added. Stir in the sauteed cherry tomatoes halfway through cooking.

Remove the pan from the heat. Stir in half the grated cheese, taste the risotto, and add salt, if necessary, and pepper. Stir in 1 1/2 cups of cubed fresh mozzarella (preferably mozzarella di bufala) along with the grated cheese and butter. Stir in butter and green parts of the scallion until the butter is completely melted.

Ladle risotto into warm, shallow bowls and serve immediately after finishing.

Citrus Chicken Burritos with Cilantro Lime Rice

I've mentioned before that I love Mexican food and try to make sure each weekly menu has at least one Mexican dish on it. Recently I had trouble deciding between these knockoff Chipotle chicken burritos and these citrus chicken fajitas so I decided to combine them into one dish.

These were delicious, if time-consuming to make. I didn't realize how many different things I needed to prep - the pico de gallo, the marinade for the chicken, the caramelized onions, the cilantro lime rice and the refried beans I served on the side. Once all of that was done, assembling these was easy and dinner was on the table in no time flat. Just be sure you have time to prepare everything in advance.

I think these will be my go-to burritos from now on. I loved everything about them.

Citrus Chicken Burritos with Cilantro Lime Rice
From So Tasty, So Yummy and Very Culinary

Juice of half a lemon
Juice of one lime
Juice of one orange
2 tablespoons canola oil
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 boneless skinless chicken breasts

1 tablespoon olive oil
1 onion, sliced

4 roma tomatoes, cored and diced small
1 cup finely diced red onion
1 jalapeño chile, seeded and minced (optional)
2 tablespoons fresh chopped cilantro

2 cups cooked basmati rice, warm (from 1 cup dry)
1 1/2 tablespoons lime juice
1 teaspoon vegetable oil
2 tablespoons fresh chopped cilantro
1/4 teaspoon salt

4 burrito-size tortillas
sour cream
guacamole

Put lemon, lime and orange juices in a plastic food storage bag with the oil, cumin, salt and pepper. Shake to combine. Add the chicken to the bag, seal and toss to coat. Marinate the chicken for 2 to 4 hours.

Heat the oil in a pan over medium heat, then add the sliced onion. Cook, stirring often, until the onions are brown and caramelized, about 30 minutes.

Combine the tomatoes, red onion, jalapeño (if using), and chopped cilantro. Season with salt and pepper to taste.

Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.

When ready to eat, grill the chicken breasts in a grill pan for 5 minutes over medium high heat. Flip and cook another 4 minutes. Allow to rest before slicing into strips.

Warm tortillas over a gas burner or in the microwave for about 15-30 seconds. Place on a flat surface, evenly distribute the rice and chicken, top with the pico de gallo, sour cream and guacamole. Fold the flap nearest you over the filling, then fold in the sides. Roll the burrito away from you, keeping it tight to form a log.

Pork Chops with Pineapple Fried Rice

My friend Melissa has been raving about these Pork Chops with Pineapple Fried Rice since the first time she made them. I was hemming and hawing about making them (it's been a long time since I last cooked pork chops) but I finally bit the bullet and I'm so glad I did.

Sadly, I couldn't find bone-in pork chops in my supermarket. They didn't even have them in the meat case. I'm not sure why - they had bone-in chicken breasts - but no bone-in pork chops. I ended up pounding the boneless chops out to an even thickness and just cooked them for less time. The key to fried rice is to cook the rice the night before. Every other time I've tried to make the rice the same day it clumps together and is totally unappealing. This was perfect - each grain stayed separate. Don't skip that step. It takes some planning ahead but it's well worth it.

An aside - I hate losing daylight this time of year. My photos really suffer. Thankfully I work from home and can usually photograph the leftovers the next day, but the night I made these I was in clean-up mode and since I cut SP's pork chop into bite-size pieces to make it easier for him to eat at work the next day I did the same for mine. Oh well.

This was a great dish and the leftovers were even better the next day.

Pork Chops with Pineapple Fried Rice
As seen on Alosha's Kitchen, slightly adapted from Pioneer Woman

1 medium pineapple, cut into large chunks
4 cups white rice, cooked the previous day and chilled overnight (from 1 1/3 cups dry)
4-6 medium bone-in pork chops
1 tablespoon canola or vegetable oil, divided
1 large sweet onion, sliced
6 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons honey
1 tablespoon Sriracha
3 cloves minced garlic
2 eggs, beaten
1 small red or yellow bell pepper, sliced thin
1 1/3 cups frozen peas
2 tablespoons soy sauce (additional)

Saute pineapple chunks over high heat in a non-stick or cast iron skillet until they have good marks/color. Set aside.

In the meantime, heat 1/2 tablespoon oil over medium high heat in a large deep skillet. Add the pork chops to the pan. Sear on both sides until they have nice color. If using boneless chops, remove them from the pan before proceeding. Add the sliced onions and work them into the spaces between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.

When the onions are soft, add the soy sauce, rice wine vinegar, honey, and hot sauce. If you removed the boneless chops from the pan, add them back in now. Stir the sauce around, and let it cook for a few minutes, until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce simmer for another 30 to 45 seconds. Pour it over the pork chops. Set aside.

Add the other 1/2 tablespoon oil to the same pan and heat over medium-high heat. Add the bell pepper and sauté for two minutes, until just soft. Add the garlic and stir it around, then add the eggs and immediately stir them to scramble. Add peas and a couple of tablespoons of soy sauce. Add the cooked rice then gently stir in the cooked pineapple chunks.

To serve, pile rice on a plate, then top with a pork chop and onions. Drizzle a little bit of sauce over the top.

Black Bean, Avocado and Onion Quesadillas

I like to have one Mexican dish on the menu every week. Lately I've felt like we're eating too much meat so I was on the hunt for a vegetarian dish. My friend Jaida recommended these Black Bean and Avocado Quesadillas and I couldn't wait to try them.

One nice thing about cooking without meat is the prep time is substantially less. I was able to toast the tortillas while I mashed the beans and avocado and then it was simply a matter of assembling and baking to melt the cheese. I love easy dinners like that.

We all loved these. SP said he thought the beans were unnecessary but I liked the contrasting flavors. Plus the protein - beans are so good for you. I opted to add caramelized onions for flavor and to break up the monotony of mashed beans and avocado and it was the perfect addition. Delicious!

Black Bean & Avocado Quesadilla
Adapted from Sweet Beginnings, originally from Sing For Your Supper

1 onion, thinly sliced
1/2 tablespoon butter
1/2 tablespoon olive oil
salt
cooking spray
4 burrito-size flour tortillas
1 can black beans, drained, rinsed and mashed
1 avocado, mashed
shredded cheese (mix of cheddar, monterey jack, etc)
lime wedges
sour cream for dipping

Heat a skillet over medium heat. Melt the butter and olive oil together. Add the onion slices, season with salt and allow to cook slowly until they caramelize. This will take about 30 minutes. Stir frequently to avoid burning. The onions can be made ahead of time, allowed to cool and then refrigerated until ready to use.

Preheat the oven to 350 degrees.

Heat a large skillet or griddle over medium-high heat. Spray with cooking spray. Place 1 tortilla at a time in the skillet, turning often to brown on both sides. Remove to a plate.

Place two of the tortillas side by side on a baking sheet lined with foil. Top each with half the mashed beans followed by half the mashed avocado. Add half the onions to each tortilla, then top with cheese. Place the other two tortillas on top.

Bake in the oven for 5-10 minutes until the cheese is melted, then cut into triangles. Serve with lime wedges and sour cream for dipping.

Pumpkin Coffee "Cake"

This time of year everyone is cooking and baking with pumpkin. I was looking in a pumpkin thread on my cooking board and came across this Pumpkin Coffee Cake. I wanted something easy to bring to my parent's house for dessert one Sunday and this looked like just the thing.

I put cake in quotes in the title of this post because I wouldn't necessarily call this cake. I failed to read the directions, just the ingredient list, before making this recipe and since it called for a boxed cake mix I (wrongly) assumed it would have more of a cake consistency. In actuality, you make a wet mixture and top it with the cake mix, resulting in more of a pudding-like consistency on the bottom with a strudel-like top.

It was still really good, though. It makes a great dessert and everyone enjoyed it. And it couldn't have been easier to put together, something I truly appreciate when baking.

It was even better the next day with a little whipped cream. I microwaved a piece to take the chill off and it was perfection. It may not be cake-like, but it's definitely delicious.

Pumpkin Coffee "Cake"
As seen on Peace, Love and French Fries

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
15 oz can pumpkin puree
12 oz can evaporated milk
1 box yellow cake mix
1 stick unsalted butter

Preheat the oven to 350. Coat a 9x13 dish with cooking spray.

Mix sugar, salt, cinnamon, ginger and cloves together in a small bowl. In a large bowl, beat the eggs. Add in the pumpkin puree and sugar mixture. Gradually stir in the evaporated milk. Pour into the bottom of the prepared 9x13 dish.

Melt the butter, then add to the cake mix in a large bowl. Stir until combined. It should form a strudel-like mixture. Sprinkle evenly over the top of the pumpkin mixture.

Bake for 45-60 minutes, or until the cake has set and the top starts to brown. Allow to cool slightly before cutting into pieces. Serve warm with whipped cream.

Crispy Baked Tilapia with Tangy Dill and Pickle Sauce

I don't know why but I've rarely cooked fish in the last few years. It wasn't until I was looking for a Mexican-themed recipe to remake that I stumbled upon fish tacos. SP bought me a 2-lb bag of tilapia so after making the tacos I still had four filets left to use. Then Ali posted this recipe for Crispy Baked Cod with Tangy Dill and Pickle Sauce and I couldn't wait to try it.

Since I had tilapia I subbed that for the cod. I also opted to pan fry the fish. Our new stove has an in-oven broiler but I haven't used it yet. I've always had ovens with broilers underneath, which means I've never broiled anything that doesn't fit into my toaster oven. I didn't want to experiment on this meal and who doesn't love fried food?

The next day I took my leftover fish and sauce and made it into a delicious sandwich. When I told SP my plan he was a bit miffed not to have his own sandwich. I will definitely be making it this way next time. The sandwich was perfect.

I was holding my breath to see what Baby Girl would think of the fish but both times I made it she yummed it up. Score!

Crispy Baked Fish with Tangy Dill & Pickle Sauce
As seen on Sparks From the Kitchen

1 large egg white, beaten
1 cup panko
1/4 teaspoon paprika
1/2 teaspoon granulated onion
1/2 teaspoon garlic powder
2 4oz skin-less fresh cod (or tilapia) filets
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Cooking spray (or canola/vegetable oil)
1/4 cup mayonnaise
2 tablespoons finely chopped dill pickle
fresh lemon juice, to taste
chopped fresh dill, to taste

Pre-heat broiler to high. Alternatively, you can pan fry the fish. I'll give those instructions below.

Place egg white in a shallow dish. In a second dish combine panko and next 3 ingredients and mix to combine.

Salt and pepper both sides of the fish then dip each fillet in the egg and then roll in panko to coat evenly.

Spray a broiler pan with cooking spray. Place filets on the prepared broiler pan and broil 4 minutes on each side or until cooked through.

If pan frying, heat a large skillet over medium-high heat with about 1/2-inch of canola oil. When the oil is hot, add the fish. Cook until the bottom is golden brown, about 4 minutes, then flip (very carefully, the fish is flaky and may fall apart), and brown the other side. Remove to a paper towel-lined plate to drain off some of the oil.

While fish is cooking combine the mayo, pickle, lemon juice and dill in a bowl. Stir and serve on the side with the fish.

Chicken BLT Salad

I'm always on the lookout for new dinner salads, but they have to be hearty enough to satisfy us at the end of the day. As soon as Nicole posted this Chicken BLT Salad I knew it would be a winner in my house. How could it not when it contains two things SP loves - crispy chicken and BLT ingredients?

You know what the surprise star was of this meal? The dressing. Holy moly was it good. SP, not being a fan of dill, opted to use something else but Baby Girl and I practically licked our plates clean trying to get all the dressing into our bellies. So deliciously easy with a huge flavor punch. I opted to pan-fry the chicken rather than bake it in the oven to ensure a nice, crispy coating. It's not the healthier option, but everything in moderation, right?

And here's one more picture because I wanted to experiment with the new filters on iOS 7. Pretty neat.

Chicken BLT Salad
As seen on Prevention RD

1 cup lowfat buttermilk, divided
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
salt and pepper
1 lb boneless chicken breasts, cut in half lengthwise
canola or another light-colored oil
1/4 cup mayonnaise
1 tablespoon fresh dill, minced (optional)
1 tablespoon fresh chives or parsley, minced
2 teaspoons white wine vinegar
1 clove garlic, grated
1 medium head iceberg lettuce, cored and cut into 4 slices
2-3 plum tomatoes, chopped
crumbled blue cheese (about 1/2 cup)
6 slices bacon, cooked and crumbled

Combine 1/2 cup buttermilk and egg in a shallow dish. Place panko in a second shallow dish. Season the egg mixture with salt and pepper. Dip the chicken pieces in the egg mixture to coat, then dredge in the panko.

Heat about 1/2-inch of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, then flip and continue cooking until the other side is golden brown. This should take about 5 minutes per side, depending on the thickness of the chicken. Let chicken stand 5 minutes before slicing into strips.

Meanwhile, combine remaining 1/2 cup buttermilk, salt and pepper to taste, mayonnaise, dill, chives/parsley, vinegar and garlic in a bowl or dressing container. Stir or shake to combine.

Place cut lettuce on each of 4 plates. Top each serving with 1/4 of the chicken, tomato, and dressing. Sprinkle with cheese and crumbled bacon.