Quick and Easy

Okay my super gourmet foodie friends; I love your deliciously amazing sounding recipes, but in my reality I rarely have time to cook much of anything for dinner unless you're counting the frozen fish I stick in the toaster oven and bag of frozen veggies I nuke in the microwave.  I am sharing this easy, healthy, one pot meal that I make with you all in hopes that you in return can share any crock pot or easy recipes that you go to on a day you know you won't have much time to cook? 

http://www.marthastewart.com/recipe/slow-cooked-tex-mex-chicken-and-beans
*I use chicken breasts instead of the thighs.  Also, if I don't decide to make it until the day of, I use canned beans.

~Jeni

Winning Soup for Thanksgiving Potluck.

Hope everyone is recovering from thanksgiving food coma.  So I ended up going with the Sweet Potato Soup w/Cranberry Oil.  It was pretty delicious.  Nick also had the great idea to fry yellow/white sweet potatoes to add some contrast & crunch.  Here is the final product. 

xoxo
Mel

thanksgiving soup options.

Hi!  Can't believe Thanksgiving is just a few days away.  Not really sure where this year has gone.  Anyways...we are going to Jennie & Bowen's this year for Thanksgiving and we are bringing soup.  Typically, I don't have a problem finding a delicious soup recipe...but there are 2 vegetarians, so we are stuggling.  What do you think of these options?

Pureed Sweet Potato Soup

Cheddar, Corn & Potato Chowder

Thai Red Curry Squash Soup

French Lentil & Vegetable Soup

xoxo
Mel

Fave Thanksgiving Sides??

Hi Ladies,

I'm hosting Thanksgiving dinner again for Kent's family and I want to try a few new sides this year. Any recs? This is what I'm thinking so far:

Corn Soufle
Classic Green Bean Casserole
Stuffing (I'm attempting to cook it in the bird this year and use my grandma's recipe)
Sweet Potato Fries

Thanks guys!! Happy Friday!!!

Love,

Korenna

more cheesy goodness.

I love this recipe for Potato Gratin.  It is delish!

1 cup heavy cream
1 cup Chicken Stock
4 tbsp. butter
1 garlic clove, crushed
1 bay leaf
Pinch of red pepper flakes
Freshly grated nutmeg
Salt and freshly ground black pepper
4 large russet potatoes, peeled, and thinly sliced
1 cup grated gruyère cheese
1. Preheat oven to 375°. Heat cream, stock, butter, garlic, bay leaf, red pepper flakes, some nutmeg, and salt and pepper to taste in a medium nonreactive saucepan over medium heat. Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.
2. Meanwhile, layer an 8" × 12" baking dish alternately with potatoes and 3⁄4 cup of the cheese to form about 6 layers, finishing with potatoes.
3. Carefully strain heated cream over assembled potatoes, then sprinkle potatoes with remaining 1⁄4 cup of cheese. Season to taste with salt and pepper, cover dish with aluminum foil, and bake for 45 minutes. Remove aluminum foil and continue baking until potatoes are tender and gratin is golden and bubbling, about 15 minutes. Allow gratin to rest for at least 15 minutes before serving.

xoxo
Mel

best mac & cheese.

This is some of the best Mac & Cheese I have ever made!  It is so yummy.  It is from Food & Wine.

Ingredients

• 1. 1 1/2 pounds penne
  2. 3 cups heavy cream or half-and-half
  3. 1/4 cup finely chopped sweet onion
  4. 2 garlic cloves, minced
  5. 1/4 cup all-purpose flour
  6. One 10-ounce log goat cheese
  7. 6 ounces sharp white cheddar cheese, shredded (1 1/2 cups)
  8. 1 packed cup freshly grated Parmigiano-Reggiano cheese
  9. 1/4 cup sour cream
  10. 1 tablespoon chopped parsley
  11. 2 teaspoons chopped thyme
  12. 1 1/2 teaspoons grated lemon zest
  13. Salt and freshly ground white pepper
  14. 3 large egg yolks

Directions

1. Preheat the oven to 400° and butter a 10-inch cast-iron skillet. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta; return it to the pot.
2. Meanwhile, in a large saucepan, bring the cream to a simmer with the onion and garlic. Transfer 1 cup of the cream to a bowl and whisk in the flour; return the mixture to the saucepan. Whisk over moderate heat until thickened, 5 minutes. Remove from the heat and whisk in the goat cheese, cheddar and half of the Parmigiano until melted. Whisk in the sour cream, parsley, thyme and zest and season with salt and white pepper. In a bowl, gradually whisk 1 cup of the sauce with the egg yolks, then whisk the mixture into the saucepan.
3. Pour the sauce over the pasta and stir to coat. Spread the pasta in the cast-iron skillet and sprinkle with the remaining Parmigiano. Bake for about 45 minutes, until bubbling and golden. Let the mac and cheese rest for 15 minutes, then serve. 

xoxo
Mel

stuffed chicken breasts with tomato salad.

one from real simple.

Serves 4
Hands-on Time: 20m
Total Time: 35m

Ingredients

• 1 6.5-ounce jar artichoke hearts, drained and chopped
• 2 tablespoons grated Parmesan
• 2 tablespoons fresh thyme leaves
• 4 6-ounce boneless, skinless chicken breasts
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• kosher salt and pepper
• 2 beefsteak tomatoes, cut into bite-size pieces
• 1 shallot, thinly sliced
• 1 tablespoon red wine vinegar
• 8 baguette slices, toasted (optional)

Directions

1. Mix the artichokes, Parmesan, and 1 tablespoon of the thyme in a small bowl.

2. Cut a 2-inch pocket in the thickest part of each chicken breast. Stuff a quarter of the artichoke mixture into each pocket.

3. Rub the chicken breasts with 1 teaspoon of the oil and season with ¾ teaspoon salt and ¼ teaspoon pepper.

4. Heat grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.

5. Mix the tomatoes, shallot, vinegar, ¼ teaspoon each salt and pepper, and the remaining oil and thyme in a large bowl.

6. Slice the chicken, if desired, and serve with the tomato salad and baguette slices, if using.

xoxo

Mel

grilled pork chops with pears & blue cheese.

Another fav from Whole Foods.

Ingredients

2 cups water
1/4 cup Dijon mustard, divided
Salt and freshly ground black pepper
4 (2 1/4-ounce each) thin-cut boneless pork loin chops
2 teaspoons extra-virgin olive oil
2 ripe but firm Bartlett pears, cored and quartered
2 tablespoons blue cheese crumbles

Method

In a one-gallon storage bag, combine water, 3 tablespoons mustard, 1 tablespoon salt and pork chops. Shake well and refrigerate for 2 to 4 hours; drain well, discarding brine. Preheat grill or grill pan to medium high heat. Combine remaining 1 tablespoon mustard and oil in a small bowl and brush all over pears and pork chops. Grill, flipping halfway through, until pork is golden brown and just cooked through, and pears are barely charred and still juicy, 4 to 5 minutes. Transfer to plates, garnish with blue cheese and serve.

Nutrition

Per serving (about 11oz/308g-wt.): 430 calories (190 from fat), 21g total fat, 8g saturated fat, 95mg cholesterol, sodium is difficult to determine due to brining, 30g total carbohydrate (6g dietary fiber, 17g sugar), 30g protein

xoxo

Mel

grilled steak with thai summer salad.

This recipe is from the Whole Foods website.  I am a huge fan of Whole Foods.  A lot of times I find the Whole Foods 365 brand is less expensive than items I can find at Safeway.  I am also a huge fan of their website, I get a ton of ideas from their recipe section.

A simple mixture of lime juice, fish sauce and soy sauce doubles as a marinade and salad dressing in this brightly flavored dish.

Ingredients

1/3 cup lime juice
3 tablespoons fish sauce
1 tablespoon reduced-sodium soy sauce
4 teaspoons sugar
1 shallot, finely chopped
1 or 2 Thai chiles, stemmed, seeded and finely chopped
2 pounds skirt steak or sirloin flap, cut in 2 pieces
4 cups thinly sliced baby bok choy
6 radishes, halved and thinly sliced
2 small cucumbers, peeled and thinly sliced
2 carrots, grated
1/2 cup lightly packed basil leaves, sliced
1/2 cup lightly packed mint leaves, sliced
1/2 cup lightly packed cilantro leaves, sliced

Method

Whisk together lime juice, fish sauce, soy sauce, sugar, shallot and chiles. Place half of mixture (about 6 tablespoons) in a wide shallow dish and add steak. Cover and marinate, turning occasionally, at least 30 minutes. Chill remaining lime juice mixture separately to dress the salad.

Prepare a grill for high-heat cooking or preheat broiler. Remove steak from marinade; place on grill or broiler pan and cook until desired doneness, 3 to 4 minutes per side for medium-rare. Rest steak 10 minutes, then slice thinly against the grain.

Meanwhile, in a large bowl, combine bok choy, radishes, cucumbers, carrots, basil, mint and cilantro. Toss with reserved lime juice mixture. Spread salad over a large platter and arrange steak over salad.

Nutrition

Per serving (about 11oz/302g-wt.): 280 calories (110 from fat), 13g total fat, 5g saturated fat, 60mg cholesterol, 700mg sodium, 12g total carbohydrate (2g dietary fiber, 7g sugar), 29g protein

xoxo

Mel

lamb meatballs.

Another fav from Real Simple.

Serves 4
Hands-on Time: 25m
Total Time: 25m

Ingredients

• 1 pound ground lamb or beef
• 1/4 cup dried apricots, finely chopped
• 1/2 teaspoon ground coriander
• 1 small red onion, half finely chopped and half thinly sliced
• kosher salt and black pepper
• 1 cup couscous
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 2 plum tomatoes, sliced
• 1/2 English cucumber, halved and thinly sliced
• 4 ounces Feta, crumbled

Directions

1. Heat broiler. In a medium bowl, combine the meat, apricots, coriander, chopped onion, ½ teaspoon salt, and ¼ teaspoon pepper.

2. Form the meat into 1 ½-inch balls (about 20) and place them on a broilerproof baking sheet. Broil until cooked through, 6 to 8 minutes.

3. Meanwhile, place the couscous in a bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.

4. In a small bowl, mix together the oil, lemon juice, and ¼ teaspoon each salt and pepper.

5. Serve the couscous with the meatballs, tomatoes, cucumber, Feta, and sliced onion. Drizzle with the dressing.

xoxo

Mel

coconut curry shrimp.

I love Real Simple Magazine, in the October Issue they had a 4 week Meal Planner with 5 meals for each week.  I loved it, I tried out a lot of the recipes so the next few posts will be about these.  The best part of this weekly planner is that it planned it out in a way that you would use the bulk of the perishable produce earlier in the week.  It also had the shopping lists for each week.

Coconut Curry Shrimp with Snow Peas

Serves 4
Hands-on Time: 20m
Total Time: 20m

Ingredients

• 1 cup long-grain white rice
• 3/4 cup snow peas, sliced lengthwise
• 1/2 cup bean sprouts
• 1/4 cup torn fresh basil leaves
• 1 tablespoon canola oil
• 3 tablespoons fresh lime juice, plus lime wedges for serving
• kosher salt and black pepper
• 1 14-ounce can coconut milk
• 1 to 2 tablespoons Thai red curry paste
• 1 1/2 pounds frozen peeled and deveined large shrimp, thawed

Directions

1. Cook the rice according to the package directions.

2. Meanwhile, in a bowl, toss the snow peas, sprouts, basil, oil, 1 tablespoon of the lime juice, and ¼ teaspoon each salt and pepper. Set aside.

3. In a large saucepan, whisk together the coconut milk, curry paste, and ¼ teaspoon each salt and pepper. Bring to a boil.

4. Add the shrimp and simmer, stirring occasionally, until they are opaque throughout, 2 to 4 minutes. Stir in the remaining 2 tablespoons of lime juice.

5. Top the rice with the shrimp and curry sauce, then the snow pea mixture. Serve with the lime wedges, if desired.

xoxo
Mel

empanadas.

Hello!  For our pumpkin carving party this year, I wanted to keep the meal relatively simple, casual & easy to snack while watching the Giants & carving pumpkins.  So I had everyone bring their favorite autumnal dish.  I decided to try out empanadas.  I made 4 types...about 75-100 of these little guys.  All while Nick was bottling his first beer...let me tell you how hectic that was.  The hit was the prosciutto & gruyere cheese, but I also made goat cheese & peppers, potatoes & chorizo and a spicy harissa beef.  See below for links to recipes and photos of the process. 

Use this Recipe for the Dough

Use this Recipe for the filling for the Potato & Chorizo

sorry, I forgot to take a photo of the finished product.  after filling & crimping, you brush with an egg wash and bake.  you can also deep fry but that is messy.

xoxo
mel

Thanksgiving Tablescapes

Sandra Lee from the Food Network loves her "tablescapes" and while I don't want to go completely overboard like she does, does anyone have any good ideas for table decorations for Thanksgiving? I have an itch to do a craft project this weekend. I was thinking about spray painting mini pumpkins gold, but not sure if that's too tacky...

Thanks ladies!!

Love--Korenna

It's gettin kinda CHILI

It's officially November so you would think the weather would merit a good Chili Recipe, but out here in AZ it's still 90 degrees.  I will share it anyway for those who are looking to keep warm.

I love this recipe because it's easy, tasty, nutritious & it's great for family gatherings.  Whenever I have to make something for my whole family I think of this since there's always plenty to go around & you can easily make two pans of it if needed.

• 1 tablespoon vegetable oil
• 1 onion, diced (I use extra garlic instead since I don't like onions)
• 2 cloves garlic, minced
• 1 pound ground turkey (I use Jennie O extra lean)
• 3 (15 ounce) cans black beans, undrained
• 1 (14.5 ounce) can crushed tomatoes (I use 28 oz of tomatoes)
• 1 1/2 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 tablespoon dried basil leaves
• 1 tablespoon red wine vinegar

(I also add a little cumin & a can of corn)

Directions

1. Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

I like to add shredded smoked cheese that I purchase at Trader Joes and some saltines to mine.  Dave adds a little extra spice with red pepper flakes.   

 ~Kara  

You know its autumn when...you make Cheddar and Hard Cider Fondue

My grandmother is visiting me from Arizona this weekend (love it and having so much fun) and tonight I cooked Cheddar and Hard Cider Fondue for us. It is truly one of my favorite things to make when the weather gets cooler and halloween is just around the corner. Don't worry about having a fondue set, you can easily make this in a deep pan (the heavier the pan the better to retain the heat) and put it right on the table. While just about anything dipped in cheese is good, for this recipe I like to use green apples, browned chicken apple sausage (cut into pieces) and fingerling potatoes. I'm sure there are endless options though...

Here's the recipe:

http://www.foodnetwork.com/recipes/cheddar-and-hard-cider-fondue-recipe/index.html

Cheddar and Hard Cider Fondue

From Food Network Kitchens

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Intermediate

Serves:

6 servings (3 cups fondue)

Ingredients

• 1 (12-ounce) bottle hard cider
• 3/4 cup chicken broth, homemade or low-sodium canned
• 2 tablespoons Worcestershire sauce
• 1 clove garlic, finely chopped
• 1/2 pound Gruyere, grated
• 1/2 pound sharp Vermont or New York yellow cheddar
• 3 tablespoons corn starch
• 1/8 to 1/4 teaspoon cayenne pepper
• Salt
• 1 tablespoon Bourbon, whiskey or apple jack, optional

Fondue Dippers:

• Cooked chicken and apple sausages, chorizo, or mini hot dogs; sliced baguette or black bread, radishes, roasted shallots, roasted mushrooms or small fingerlings or baby potatoes, pears, apples, or pretzels.

Directions

Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.

Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.

Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in cayenne, salt and Bourbon, if using.

Transfer to a fondue pot or double boiler and serve with desired dippers.

Happy Halloween!!

Love-- Korenna :)

Happy Fall Y'All

In the spirit of fall and the return of my obsession of all things pumpkin (mmmm! Starbucks pumpkin spice latte anyone?)  I am sharing my Spice Cookies and Pumpkin Dip recipe.  This recipe was given to me by one of my fifth grade students last year.   Her mom is an incredible baker and is always sending in bags of goodies for me.  I'm not much of a baker, in fact I despise it most of the time because I hate measuring, but I think these cookies are so good that I asked for the recipe and baked 3 or 4 batches of them over the holidays last year. Hope you guys enjoy!

Cookies
1 1/2 C butter, softened
2 C sugar
2 eggs
1/2 C molasses
4 C flour
4 t baking soda
2 t ground cinnamon
1 t ground ginger
1 t ground cloves
1 t salt
additional sugar

In a bowl, cream together butter and sugar.  Add eggs one at a time, beating well after each.  Add molasses and mix well.  In a separate bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt.  Add the dry mixture to the creamed mixture.  Chill overnight.  Shape the dough into balls and roll in the additional sugar.  Place schwetty I mean sugared balls 2 inches apart on an ungreased cookie sheet.  Bake at 375 for 6-7 minutes.  Let cookies cool on a wire rack. 
http://www.youtube.com/watch?v=yVChao15oDw

Pumpkin Dip
1 pkg cream cheese, softened
1 can pumpkin puree or pumpkin pie mix (14-16 oz)
2 C confectioners sugar
1 t ground cinnamon
1/2 t ground ginger

Beat cream cheese until smooth.  Add pumpkin puree and beat well.  Add sugar, cinnamon and ginger.  Beat until smooth.  Serve with cookies.

~Jeni


 

mel's fav recipe websites

I have a few standby websites that I get new recipes from.  Where you do ladies get yours?

Real Simple 

Saveur

Whole Foods


xoxo
Mel

meatballs.

I love meatballs.  This is my favorite recipe.  We typically grind our meat...but that makes it a weekend meal.  You can definitely use it with ground meat.  I typically don't braise the meatballs as they do in this recipe.  I usually just braise in a marinara sauce.   

Ingredients

10 ounces boneless pork shoulder, cut into 1-inch cubes and finely chopped in a food processor
10 ounces beef chuck, cut into 1-inch cubes and finely chopped in a food processor
6 ounces day-old country bread, torn into chunks, chilled in the freezer for 15 minutes, and then finely chopped in a food processor
2 ounces pork fat, cut into 1-inch cubes and chilled in the freezer for 15 minutes and then finely chopped in a food processor
2 ounces prosciutto, cut into 1-inch cubes and chilled in the freezer for 15 minutes and then finely chopped in a food processor
1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
1 tablespoon plus 2 teaspoons kosher salt
2 teaspoons dried oregano
1 1/2 teaspoons fennel seeds
1 teaspoon dried chile flakes
2/3 cup fresh ricotta, drained if necessary
3 eggs, lightly beaten
1/4 cup whole milk
1 28-ounce can San Marzano tomatoes with juices
Handful of fresh basil leaves
Block of grana padano for grating
Extra virgin olive oil

Directions
Preheat the oven to 400°F. Coat two rimmed baking sheets with olive oil.  

In a large bowl, combine the pork, beef, bread, pork fat, prosciutto, parsley, 1 tablespoon of the salt, oregano, fennel seeds, and chile flakes and mix with your hands just until all of the ingredients are evenly distributed. Set aside.  

In a separate bowl, whisk together the ricotta, eggs, and milk just enough to break up any large curds of ricotta. Add the ricotta mixture to the ground meat mixture and mix lightly with your hands just until incorporated. The mixture should feel wet and tacky. Pinch off a small nugget of the mixture, flatten into a disk, and cook it in a small sauté pan. Taste it and adjust the seasoning of the mixture with salt if needed. Form the mixture into 1 1/2-inch balls each weighing about 2 ounces, and place on the prepared baking sheets. You should have about 30 meatballs. 

Bake, rotating the sheets once from front to back, for 15 to 20 minutes, or until the meatballs are browned. Remove from the oven and lower the oven temperature to 300° F.  

Sprinkle the tomatoes with the remaining 2 teaspoons salt, and then pass the tomatoes and their juices through a food mill fitted with the medium plate. Alternatively, put the entire can of tomatoes in a large bowl, don an apron, and then squeeze the tomatoes into small pieces with your hands. 

Pack the meatballs into 1 large roasting pan or 2 smaller roasting pans. Pour the tomato sauce over the meatballs, cover tightly with aluminum foil, and braise for 1 to 1 1/2 hours, or until the meatballs are tender and have absorbed some of the tomato sauce. 

Pull the pans out of the oven and uncover. Distribute the basil leaves throughout the sauce. 

For each serving, ladle meatballs with some of the sauce into a warmed bowl. Grate grana padano over the top, drizzle with olive oil to finish, and serve immediately. 

xoxo
Mel

welcome to the blog.

welcome ladies.  this blog is to share our recipes & other fun things.  love you all lots! 

xoxo

mel