Gordon Ramsay's Teryaki Salmon

Thank goodness Australia has Costco! As much as I love this land down under, I also love me some American-sized grocery shopping..

I have become grateful for the little conveniences these trips to Costco provide. For example, the suggested weight size on the side of a box of diapers or "nappies" is in pounds, not just kilograms...very helpful for an American who is horrible at metric system conversions.

I'm grateful for a two child shopping cart or "trolley" (with lower rack) that is enjoyable to push (at normal grocery stores, the carts go side-to-side and front-to-back making steering them an absolute mess! AND, there is no lower rack for those paper towels/toilet paper/diapers, etc!). BUT at Costco, the shopping carts are a dream!

Finally, I'm grateful for a big parking lot (most inner suburbs in Australia lack great parking).

So...every few weeks at Costco, I cheerfully steer my children around that big warehouse, picking up (among many, many, many other items and free samples), fresh salmon and lamb chops.

We'll talk lamb chops later. Today: the salmon. I found an easy and delicious teriyaki salmon recipe by Gordon Ramsay that is hard to mess up. As long as you have 20 minutes to 2 hours to allow the salmon to marinate, you'll be golden. It has become my go-to these days...just sauté some veggies on the side, cook up some rice and you have a healthy meal for the whole family.

Gordon Ramsay's Teryaki Salmon

Ingredients:

2 cm piece of fresh root ginger, finely sliced/chopped
2 garlic cloves, peeled and finely chopped
3 tbsp. soy sauce
2 tbsp. maple syrup
1 tbsp. rice wine vinegar
Extra virgin olive oil
4-6 salmon fillets
Sea salt and freshly ground pepper

Method:

1. Put the chopped garlic and ginger into a small bowl and mix with the soy sauce, maple syrup, rice wine vinegar, and a drizzle of olive oil. Set aside.

2. Place the salmon fillets in a dish, season with salt and pepper, and pour the dressing over them. Cover with plastic wrap and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes.

3. Place a large frying pan on medium heat and add a dash of oil. When hot, add the salmon, skin side down (mine are always skinless), reserving the marinade. Cook for 2 minutes, then pour in a few spoonfuls of the reserved marinade, and cook for a minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3-4 minutes, basting with the sauce. Add a splash of water if the sauce is too thick.

(Sometimes instead OF STEP 3, I put the marinated salmon fillets in a hot pan and I do NOT spoon the extra marinade over it, and they have turned out great. I just sear and cook on each side for 3-4 minutes).

4. If you want, you can serve the salmon fillets with or without the extra cooked sauce left in the pan. I find I do not need any extra sauce, but you should try it both ways! Serve with sautéed veggies and rice.

Greek Cucumber Feta Salad

Another beautiful Mediterranean side dish with fresh herbs and feta to bring it alive. No picture yet because it was almost all gone!

Greek Cucumber Feta Salad (inspired by Jimmy Grants)

Ingredients:

2 English cucumbers, peeled, and cut into 1" chunks
1 cup of cooked brown rice or barley
Roughly 1/2 cup of feta cheese, crumbled
1/2 cup finely chopped cilantro
1/2 cup finely chopped mint
Juice of half a lemon
1 1/2 tbsp. extra virgin olive oil
Sea salt to taste

Method:

1. Peel and cut up cucumbers into 1" chunks, and place in a medium bowl. Add the cooked and cooled rice/barley, crumbled feta cheese, chopped cilantro and mint, and stir to combine.

2. In a small bowl, whisk with a fork the lemon juice and olive oil. Season with salt. Pour over the cucumber salad, and combine. Taste and add more salt, or feta cheese if needed.

A New Year, A New Land, A New Diet: Greek Grain Salad

It has been a year since I last posted. We had quite the year. Three moves, including one international. And, a new baby. Our fourth baby. We have been busy!

We are living on the other side of the world in Melbourne, Australia, for one year. It has been a beautiful, charming year full of trips to the beach and to the kangaroo-dotted Aussie countryside, and lots of good quality time with my husband's family.

I have learned what morning tea is (a break around mid-morning for tea/coffee and a snack). And, I have learned to recycle like my life depends on it (small trash cans here!) and to not speed when driving (speed cameras are everywhere!).

We have also experienced the Aussie food scene...cafes and bakeries on every corner. Fresh produce. Much healthier eating than in the US. And, a much wider assortment of authentic Mediterranean and Asian restaurants thanks to the millions of immigrants from those areas of the world.

I am learning to cook a whole different way. And, enjoy food a whole new way.

Before our time is up here, I plan to post some of the meals and snacks that have found their way into our home. First up, a Greek grain salad inspired by our favorite Greek restaurants: Hellenic Republic and Jimmy Grants by the same Chef/Owner.

This grain salad is a perfect side dish for a crowd and is sure to be a crowd pleaser!

Hellenic Republic's Cypriot Grain Salad

Ingredients:

1 bunch cilantro, chopped finely
1/2 bunch parsley, chopped finely
1/2 red onion, finely diced
1 cup freekah (or quinoa or cracked wheat)
1/2 cup Puy lentils (I used green lentils)
2 tbsp. toasted pumpkin seeds
2 tbsp. toasted slivered almonds
2 tbsp. toasted pine nuts
2 tbsp. baby capers
1/2 cup currants
Juice of 1 lemon
3 tbsp. extra virgin olive oil
sea salt to taste
Optional: 1 pomegranate, deseeded to serve (I did not include in mine)

Yogurt Topping:
1 cup thick plain Greek yogurt
1 tsp. ground cumin
1 tbsp. honey

Method:
1. Cook the freekah/quinoa and lentils to package directions until both just cooked. Drain well and allow to cool.

2. Mix the yogurt, ground cumin and honey until combined, and refrigerate until serving.

3. In a medium bowl, place the finely chopped cilantro, parsley, red onion, freekah/quinoa, lentils, toasted nuts and seeds, capers, currants, lemon juice and olive oil. Mix well and season with salt to taste.

4. Place in a serving dish and top with cumin-honey yogurt and (optional) pomegranate seeds.

Best Ever Cheesy Cornbread

My good friend Heidi introduced this recipe to me a couple years ago, and I will never go back to another cornbread. It is incredibly moist (from the eggs and butter), rich in corn flavor (from the cream style corn), and has a hint of cheese.

This cornbread has never turned out dry, and it never needs extra butter or honey. It is perfect as is. Thanks, Heidi! You have forever changed our go-to side dish for tacos, chilli and soup!

This recipe fills a 9x13" baking dish, perfect for a crowd. Sometimes I halve the ingredients for just our family.

Cheesy Corn Bread
1 cup butter
1 cup sugar
1 can cream style corn
4 eggs
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shredded mild/sharp cheddar cheese
1/2 cup shredded Jack cheese

1. Preheat oven to 350 degrees.
2. Cream the butter and sugar. Add the eggs, mixing well.
3. In a separate bowl, mix together flour, cornmeal, baking powder and salt. Add this flour mixture into the wet ingredient and mix until combined. Mix in the cream corn and shredded cheese.
4. Pour into greased 9x13" baking dish. Reduce oven to 300 degrees and bake for 1 hour.

Summer Shrimp Stir-Fry

This meal comes straight from Pioneer Woman. Anyone else love Pioneer Woman? I love that her Food Network show is on most days around 4pm, right as I'm preparing dinner...and kids jump on the trampoline...and baby sleeps. Perfect. Just like this dish.

Combining fresh summer veggies, with garlic-shrimp, lemon and basil, this stir-fry has become a weekly dinner.

Summer Shrimp Stir-Fry (30-45 minutes) *Slightly adapted
2 tbsp. butter
2 tbsp. extra virgin olive oil
2 pounds large or extra large shrimp, peeled, deveined, no tails (I use frozen shrimp and thaw under cold water in a colander, works great)
4 garlic cloves, minced
2 large zucchini, diced
1.5 cups frozen corn
1 pint red grape tomatoes, sliced in half lengthwise
Salt and pepper to taste
Onion powder and garlic powder for seasoning shrimp
12 - 18 fresh basil leaves, cut in chiffonade
Juice of 1 lemon
Whole grain brown rice

Directions:
1. Thaw shrimp under cold water in colander. While thawing, dice zucchini and halve the red grape tomatoes. Peel garlic cloves.
2. Dry off shrimp on plate lined with paper towels. Pat shrimp dry. Season shrimp with salt, pepper, onion powder and garlic powder. (Make sure shrimp is completely thawed and dry, or you'll end up with a lot of extra liquid in your stir-fry!)
3. Melt 1 tbsp. butter and 1 tbsp. olive oil in large skillet or pan over medium-high heat. Once hot, add in minced garlic and stir around for 20-30 seconds, being careful to not burn the garlic. Add shrimp, then sauté until the shrimp are opaque, about 3 minutes.
4. Remove shrimp to a plate and set aside.
5. Add remaining 1 tbsp. butter and 1 tbsp. olive oil, and throw in zucchini. Cook for 3-5 minutes, then scoot zucchini to edge of pan. Add corn to middle, allow to cook for 3-5 minutes, and stir into the zucchini.
6. Scoot veggies again to edge of pan, add the halved tomatoes, allow to cook for 5 minutes or so, until they soften a bit.
7. Season all veggies generously with salt and pepper.
8. Throw shrimp back in, stir together, allow to warm shrimp.
9. Serve stir-fry over brown rice, add a bunch of basil, and a healthy squeeze of lemon. Yum!

Light and Dainty Lemon Cupcakes

I love sugar. I will eat sugary things for breakfast, lunch, dinner and snack-time. But, let's be real about cupcakes. Sometimes the frosting is too sweet and you can only eat a few bites before feeling it in your teeth.

So when I chose to make lemon cupcakes for a dear friend's Sip & See, I opted for lemon-infused whipped cream for the frosting instead of a buttercream or cream cheese topping.

The result was a light, delicious little cupcake, or described on Allrecipes.com, as "truly lighter than air and will melt in your mouth." It's one that you can eat many of. And I did. (As did my hubs. And my children.).

Lemon Cupcakes (Allrecipes.com )
Makes about 30 mini cupcakes, or about 14 large
1 1/2 cups self-rising flour
1/4 tsp. salt
1/2 cup unsalted butter, at room temperature
1 cup white sugar
2 extra large eggs, at room temperature
1/2 tsp. vanilla extract
1 tablespoon lemon zest
1/2 cup whole milk, divided
1 1/4 tbsp. fresh lemon juice, divided

Lemon Cream Icing

1 cup chilled heavy cream  

1/2 cup powdered sugar (or half of 3/4 cup to be exact)

3/4 tbsp. fresh lemon juice

2 tsp. lemon zest

extra lemon zest for topping 

 

1. Preheat oven to 375 degrees F (190 degrees C). Line cupcake pan with cupcake liners.

2. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with a mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

3. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

4. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 8-9 minutes for mini cupcakes, and 14-17 minutes for big cupcakes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

To make the icing, beat the cream in a chilled bowl with a mixer set on Low until the cream begins to thicken. Add the powdered sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Add in the lemon zest. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes, and top with a light sprinkle of lemon zest. Refrigerate leftovers.

 

Quick Dinner: French Bread Pizza

Oh, this brings back memories of my childhood. With five kids all active in multiple sports and school activities, I know why my mom pulled this meal out every now and then!

On nights when we are running around or when my husband is working, this is a great, super easy meal that is still yummy and nutritious (minus the French bread). And, I love to make this the week of homemade tacos, using up any leftover taco meat.

Of course, this pizza can be topped with anything. We like mozzarella, loads of chopped, fresh spinach, taco meat and extra sharp cheddar. Plus a shake of dried basil and oregano.

Don't be afraid to use lots of sauce. The bread is like a sponge and will absorb a lot of it.

Done in less than 15 minutes!

French Bread Pizza
1 loaf French bread
1 jar pasta sauce (you will have some leftover)
Slices or balls of fresh mozzarella
1/2 - 3/4 bag fresh, baby spinach
1 cup taco meat (or hamburger meat)
2 cups extra sharp cheddar cheese
Shake of dried basil
Shake of dried oregano

1. Preheat oven to 400 degrees. Slice French bread in half vertically, place on sheet pan.
2. Chop fresh spinach leaves and put aside. Shred extra sharp cheddar cheese, if needed.
3. Spoon about 1 cup of sauce on each bread half, for a total of 2 cups of sauce. Apply liberally, as the French bread will soak up a lot of the sauce.
4. Layer pizza as follows: mozzarella balls/slices, taco meat, chopped spinach, shredded cheese, and a few shakes of dried basil and dried oregano.
5. Put into oven on top rack and cook for 8 minutes. Allow to rest for a few minutes, then cut and serve!

Easy Kid Breakfast: Egg Roll-Ups

My girls eat eggs. Every. Morning. It's the only thing that will keep them full for more than an hour. So, I've started branching out a little in their egg-filled breakfast. Every now and then, it's just straight scrambled eggs on toast (with cheese of course), sometimes it's eggs in a hole (via Pioneer Woman), but most mornings, it is Egg Roll-Up.

I'm sure many people do these, but I wanted my girls to remember this one, as they ask for it all the time, and it is super easy.

Now, a couple years back we had a scrambled egg discussion in Bible study. I know, we were off on a major tangent! I was shocked to hear that many of the moms did NOT cook scrambled eggs in the microwave. My mom has pulled out this trick for over 20 years, so I considered it the norm. Of course, when I'm making a big family-style breakfast, I pull out my skillet and cook scrambled eggs the proper way.

But, for just me and the girls, it's the whisked eggs, a splash of milk, and a microwave. 

One more side-note. Tortillas. They can be chock-full of calories. Like, 120-160 calories. Our local Hy-Vee carries a brand that is just 60 calories. Read the labels and find the healthiest in your local grocery store!

Egg Roll-Ups (Makes 3)
3 Whole wheat tortillas
4 eggs
Splash of milk
Plain cream cheese (your choice on making it low-fat or non-fat)
3 slices of ham
Shredded extra sharp cheddar cheese

1. Spray microwavable bowl with cooking spray. Whisk 4 eggs, add splash of milk, and cook eggs one minute at a time in the microwave, moving cooked eggs to the middle of the bowl after each minute.
2. Put shredded cheese on top of cooked eggs, cover and allow to melt.
3. Warm up tortillas in microwave for 20-30 seconds.
4. Layer Egg Roll-Up as follows: warm tortilla, thick layer of cream cheese, one slice of ham (cut in two, layered vertically over cream cheese), strip of egg with melted cheese. Wrap tightly and enjoy.

Homemade and Healthy Chicken Pad Thai

Um, yes, this is so good. Like, three weeks in a row, good. Or, take-this-to-the-next-friend-who-has-a-baby-good. Or, straight from my husband's mouth, "Wow, the flavors are so good"-good.

This tasty Chicken Pad Thai has obviously made it into our regular rotation. If you have 10 minutes earlier in the day, chop your veggies and shred your chicken, stick them both back in the fridge covered, and this meal will take less than 30 minutes to put together.

Chicken Pad Thai (Katie Newell, Feeding Our Families)
For the pad thai:
8 ounces rice noodles
1 - 1 1/2 cups cooked, shredded chicken (I use a rotisserie chicken)
1 red bell pepper
2 carrots
1 small red onion
2 cups bean sprouts

For the peanut-honey pad thai sauce:
1/4 cup rice wine vinegar (I use just rice vinegar, not seasoned)
2 tbsp. peanut butter
1 inch piece of fresh ginger
3 cloves garlic
1 tbsp. and 1 tsp honey
2 tsp soy sauce
1 tbsp. sesame oil
1 tsp garlic salt
1 tsp organic sugar
1/2 tsp Sriracha chili sauce (I don't add this; just never have it)
1/4 tsp crushed red pepper (I don't add this; trying to keep "heat" at bay for kids)

Garnishments
2 green onions
1/4 cup cilantro leaves
1/4 cup roasted peanuts (I don't add, though feel free!)
Lime wedges, for squeezing

Slicing and dicing: Peel and coarsely chop 3 cloves garlic and a 1" thick piece of ginger. Thinly slice 1 red onion. Core, seed and thinly slice 1 red bell pepper. Peel and matchstick (or julienne) 2 carrots. thinly slice 2 green onions.

Prepare the peanut-honey pad thai sauce: In a mini food processor, blender, or with the good ol' whisk, blend all ingredients together under "peanut-honey pad thai sauce." Blend well.

Cook rice noodles: Cook according to package directions, then drain and rinse in cold water to stop noodles from cooking.

Make your pad thai: Heat a large deep skillet (or wok) over medium high heat. Add 1 tbsp. extra virgin olive oil and heat about 30 seconds, until shimmering. Add onions, and stir fry for 1-2 minutes. Add carrots, and stir fry for 1-2 minutes. Add bell pepper, and stir fry for 1-2 minutes. Reduce heat to medium low. Stir in bean sprouts, cooked shredded chicken, cooked rice noodles, and pad thai sauce. Toss until chicken and noodles are warm, and to distribute sauce throughout. Transfer contents of skillet to serving dish, and garnish with green onions, cilantro, peanuts (if using), and squeeze with lime wedges. Serve and enjoy!

Delicious White Chicken Chilli

Every spring has a cold day here or there. So this spring, put this white chicken chili on the list! Warm spices, tender chicken, white beans of your choice, corn, topped with cilantro (my fav), green onions (my other fav), and sharp cheddar cheese (an everyday essential, of course).

It's so easy to put together, especially if you cheat and buy a rotisserie chicken for the meat.

White Chicken Chilli (Katie Newell, healthnutfoodie.com)

From Feeding Our Families

Ingredients (Serves six, leftovers are fantastic):

For the chilli:

3     cups cooked shredded chicken, about 1 pound

3     cups prepared white beans, or two 15-ounce cans

1½  cups frozen corn kernels

4     ounce can diced green chilies (mild)

1     large yellow onion, or 2 small

4     cloves garlic

2     tbsp extra virgin olive oil

1     quart chicken broth

½    cup sour cream, or more to taste

3     green onions

¼    cup flat-leaf parsley  

 

Shredded sharp cheddar cheese for topping 

For the seasonings:
1    tbsp ground cumin
1    tsp ground coriander
1    tsp dried oregano
1    tsp sea salt
1/2 tsp black pepper
1/8 tsp cayenne

Instructions (1 hour, 20 minutes, 20 minutes active):

Prepare your ingredients:  Dice 1 large or 2 small yellow onions.  Mince 4 cloves garlic.  Thinly slice 3 green onions.  Coarsely chop ¼ cup flat leaf parsley. If necessary, drain and rinse white beans. 

In a small bowl or ramekin, combine all ingredients listed under “for the seasonings”. 

Prepare your white chicken chili:  Heat a 4-quart or larger stockpot over medium heat for about 5 minutes. While pot heats, use a hand held blender or mini food processor to puree 1½ cups beans with 1 cup of the chicken broth (this will help thicken the soup). When pot is hot, add 2 tbsp extra virgin olive oil and heat an additional 30 seconds, until oil shimmers. Add diced onion and garlic and saute for about 6 minutes. Add combined seasonings and stir continuously for 2 minutes, being mindful not to let the spices burn. Add remaining chicken broth, shredded chicken, whole beans, pureed beans, frozen corn, and green chilies to pot. Increase heat to bring just to a boil. Once boiling, reduce heat to medium-low and simmer for about an hour.  Remove from heat. Stir in green onions, parsley, and ½ cup or so of sour cream. 

Getting it in the table: Ladle soup into bowls. Top with cheddar cheese. Serve with your favorite whole grain crackers, fruit, or cut up veggies and dip. Enjoy!

Notes: This is a very flavorful soup, but has very little heat. This makes it super kid-friendly. Our entire family looks forward to this simple dinner. Vegetarians, omit the chicken and use vegetable broth in place of chicken broth. This dish is naturally nut-free and gluten-free. If you choose to double the recipe to freeze for a future dinner, freeze the second batch of soup before you stir in the sour cream (to prevent the cream from curdling when reheated). If you forget and add the sour cream, reheat the soup at just over medium low, no higher.

Spinach Meatballs with Homemade Marinara

Don't you love when you can sneak veggies into a delicious meal? This recipe uses an entire bag/carton of fresh spinach! My family loves this dish. It also makes enough for another night's dinner...or freeze the meatballs and use next week...or make meatball sliders...so many options!

Thanks again to my friend, Sabrina, for sending me this recipe. She has a big family as well, so she knows how to cook for them!

Spinach Meatballs (slightly adapted from Skinnytaste.com)

Ingredients:
1 lb ground beef
5 oz fresh spinach (one bag/carton)
2 slices bread (I use older sourdough, any can do)
1 large egg, beaten
2 cloves garlic, minced
2 tbsp. fresh parsley, chopped
1/2 cup parmesan cheese
salt and pepper
1 tbsp. olive oil

1. Give entire 5 oz of fresh spinach a rough chop. Steam spinach in microwave for about 1 1/2 minutes until it is warm and slightly wilted.
2. Add to mixing bowl: ground beef, wilted spinach, beaten egg, garlic, parsley, parmesan cheese, healthy dose of salt and pepper (about 1/2 tsp of each). Barely wet bread with water, squeeze out excess water over sink, and crumble bread into mixing bowl. Mix all with hands until thoroughly combined.
3. Using tablespoon, scoop out meat, and form small meatballs (each is about one tablespoon in size, possibly slightly bigger).
4. In large skillet or nonstick pan, heat 1 tbsp. olive oil. Add as many meatballs as you can without them touching each other. Allow meatballs to cook and get a nice sear, then turn to other side. Continue to turn meatballs every 3-5 minutes until all sides are browned and centers are pretty much cooked through.
5. Place meatballs on paper-towel lined plate. Freeze half if you want. Save the rest to cook for 15-20 minutes in the below homemade marinara sauce.

Homemade Marinara Sauce
Ingredients:
1 tbsp. olive oil
3 cloves garlic, minced
28 oz can crushed tomatoes
1/2 yellow onion (or one small onion), chopped
1 bay leaf
1/2 tsp. oregano
3/4 tsp. dried basil
1/2 cup chicken broth
1 tbsp. fresh basil, chopped
salt and pepper, to taste

1/2 package of angel hair pasta (or full package if feeding a crowd)

1. Heat olive oil in skillet (skillet needs to have a lid or cover). Add chopped onion and allow to cook until translucent. Add garlic and sauté for a couple minutes (don't let garlic burn!). Season with a little salt and pepper (if you have a little red wine, deglaze pan with about 1/4 cup red wine, and allow alcohol to cook off).
2. Add tomatoes, bay leaf, oregano, dried basil, chicken broth, and season with salt and pepper. Cover and simmer for 10 minutes.
3. After 10 minutes, add meatballs, simmer for another 15-20 minutes.
4. Meanwhile, bring pasta water to a boil, and cook angel hair noodles as directed.
5. Finish marinara by adding in remaining 1 tbsp fresh basil. Remove bay leaf.

Serve all together and enjoy!

Pumpkin (Butternut Squash) Lasagna

I am a huge fan of this cookbook, Feeding Our Families, by Katie Boyer Newell. She spoke at my mom's church MOPs group a couple years ago. She strives to feed her family healthy, whole foods. And, everything I have made from her cookbook has been a WINNER. This is the first recipe of many...

This lasagna adds another veggie - butternut squash - into your normal lasagna, which is absolutely delicious with Italian turkey sausage and sage. Yum! I can make THREE meals out of this recipe. One 9x13" pan (which equates to two nights in my house) and then a 8x8" pan to freeze.

A couple tips:

• Roast your butternut squash earlier in the day, cover and save in fridge
• Put together your turkey sausage and cheese mix earlier in the day, cover and save in fridge

Doing those two things earlier in the day will make your assembly go fast!

This is part of our regular rotation - my husband and kids love it!

Pumpkin (Butternut Squash) Lasagna
(Katie Boyer Newell, http://healthnutfoodie.com/ )

Turkey Sausage & Cheese Mix
2 lbs Italian sausage (I use mild Italian turkey sausage)
1 red onion
4 cloves galic
⅔ cup gorgonzola (I have used extra sharp cheddar cheese here)
1 tbsp extra virgin olive oil
1 tsp dried thyme
½ tsp sea salt
½ tsp fresh ground black pepper

Butternut Squash & Ricotta Mix
2 cups pureed pumpkin or butternut squash (or one can) I chop up butternut squash, roast with olive oil, salt and pepper, and puree earlier in the day
1 cup ricotta cheese
2 eggs
1 cup shredded mozzarella cheese
½ cup Parmigiano-Reggiano cheese
½ tsp nutmeg

Marinara Sauce
24 – 25 oz jar of your favorite tomato pasta sauce (Barilla basil and tomato)
15-ounce can tomato sauce (or homemade)

12 lasagna noodles
¼ cup fresh sage leaves OR same amount of fresh basil
1 cup shredded mozzarella cheese
2 tbsp Parmigiano-Reggiano cheese
½ tsp fresh ground black pepper

Instructions (90 minutes, 30 minutes active.):
Preparations: Preheat oven to 425 degrees. Peel and cube butternut squash into small cubes. Coat lightly with extra virgin olive oil, season with salt and pepper. Place butternut squash on baking tray, and roast for about 25-35 minutes, turning them over about halfway through. Butternut squash should be soft enough to puree when done roasting. Put squash in bowl and set aside. (You can do this earlier in the day)

Dice 1 red onion and 4 cloves garlic. Set aside. Stir together 1 jar of your favorite pasta sauce with 1 can of tomato sauce. Set this aside as well. In a small bowl, whisk 2 eggs. Add the eggs, 2 cups butternut squash and 1 cup ricotta cheese to a food processor or mixing bowl. Turn food processor on until ingredients are combined. When well combined, stir in 1 cup shredded mozzarella, ½ cup Parmigiano-Reggiano, and ½ tsp nutmeg.

Brown your sausage: Heat a large deep skillet over medium high heat for about five minutes. When hot, add 1 tbsp extra virgin olive oil and heat an additional 30 seconds, until oil shimmers. Add sausage, onion, and garlic to skillet. Season with 1 tsp dried thyme, and ½ tsp each sea salt and fresh ground black pepper. Brown sausage for 5 – 7 minutes, breaking into crumbles as it cooks. When sausage is no longer pink, turn off heat. Stir in ⅔ cups gorgonzola cheese just until melted.

Cook lasagna noodles: Per package directions. Rinse with cold water to stop noodles from cooking.

Assemble your lasagnas: Pour ¼ – ½ cup tomato sauce on the bottom of baking dish(es). (I can make one 9x13" dish, and one 8x8"). Place lasagna noodles on the bottom of each dish. Layer ¼ of the sausage mixture (eyeball it), ¼ of the pumpkin and cheese mixture, and ¼ of the sauce in each dish. Repeat with another 2-3 layers of noodles, sausage, pumpkin and cheese mixture, and sauce. To final layer, top dish with an additional ½ cup mozzarella, 2 tbsp torn sage or basil leaves, 2 tbsp Parmigiano-Reggiano, and ¼ tsp black pepper. I have been known to add more cheese, even extra sharp cheddar to the top! Cover tonight’s dinner with foil and refrigerate. Transfer disposable 8 x 8 to a labeled and dated freezer bag, and freeze.

To bake your lasagna: Preheat oven to 350 degrees. When oven is hot, place foil covered lasagna in oven and bake for 45 minutes. Remove foil and bake for an additional 10 minutes, until cheese is hot and bubbly. Let lasagna rest for 5 – 10 minutes. Serve and enjoy! (When baking your lasagna from frozen, please allow an extra 30 – 40 minutes covered baking time.)

Homemade Energy Bites

Well, a year has come and gone since my last recipe post. It was a big year. A year full of a new baby, a three month rotation in Florida, adjusting to three kids, and more preschool and activities. A year full of JOY. That's what it was.

Now that we are extra busy, I have been trying to cook every night of the week, and have snacks (like this one), ready for when my hungry girls get home from school. The weeknight recipes will be posted at some point...there have been some real winners (think pumpkin lasagna, maple-Dijon chicken, and pork carnitas, to name a few).

But let's keep it simple today -- a simple snack, that lasts a long time.

Thanks to my friend, Sabrina, for introducing these to our family!

Homemade Energy Bites (From moneysavingmom.com)
2 cups quick oats
1 cup peanut butter
2/3 cup honey
2 cups coconut flakes, wheat germ, sesame seeds or rice krispie cereal (or a combination of any of them, I usually do coconut flakes, wheat germ and rice krispies)
1 cup ground (milled) flaxseed
1 cup semi-sweet chocolate chips
2 teaspoons vanilla

Directions:
1. Mix all ingredients together. Roll into balls.
2. To freeze: Place balls on a cookie sheet and freeze for one to two hours. Remove from cookie sheet and place in an airtight ziplock freezer bag/container.
3. Can be eaten frozen or thawed at room temp for 30 minutes, or warmed in microwave for 5-10 seconds.

Makes around 3 dozen.

Snickers Icebox Pie

This delish recipe has been in the que for months...it's 'bout time it gets the attention it deserves.

 

Who wouldn't like an oreo crust, layered with melted chocolate, caramel and finely chopped peanuts, then a peanut butter-caramel marshmallow cream topping? And it tastes exactly like a Snickers bar...only better. It takes longer to eat. Translate: it allows for more time to savor. This is the best pie I've eaten, but it does have many steps for the layers, so allow a few hours. It is soooo worth it!

 

Because we are in a stage of life where we are on a strict budget, one of my favorites things to do is invite a small group of friends and their families over for dessert (rather than a full-on dinner). We let the kids play while we socialize, and enjoy a yummy dessert. It's a great time for the wives to try out new desserts, I served this one time and it seemed perfect for the occasion.

 

This recipe comes from one of my favorite trusted cooking kitchens - America's Test Kitchen (on PBS). When I saw their recent cooking magazine in my favorite local bakery titled, "The Absolute Best Chocolate Recipes Ever" I couldn't resist.

Snickers Icebox Pie (Cooks Country, "Chocolate Desserts" edition)

Crust:

16 Oreo cookies, broken into rough pieces (not the double stuffed Oreos, the original)

4 tablespoons unsalted butter, melted and cooled

 

Filling:

1 cup (6 ounces) semisweet chocolate chips (I prefer Ghiradelli)

1 1/2 cups marshmallow creme (try Jet-Puffed or Marshmallow Fluff)

4 ounces cream cheese

1/2 cup heavy cream

1/2 cup creamy peanut butter

2 tablespoons unsalted butter, softened

7 ounces (about 26) soft caramels, unwrapped

1/4 cup water

1/4 cup unsalted roasted peanuts, chopped

Bittersweet chocolate bar for shavings (again, Ghiradelli is my fav)

 

1. For the Crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse cookies in food processor until coarsly ground, about 15 pulses, then continue to process until fine, even crumbs, about 15 seconds longer. Sprinkle butter over crumbs and pulse to incorporate.

2. Transfer crumbs to 9" pie plate. Use bottom of a spoon to press crumbs into even layer on bottom and up the sides of pie plate. Bake until crust is fragrant and set, about 10-15 minutes.

3. For the Filling: Sprinkle chocolate chips evenly over hot crust and let sit until softened but not fully melted, about 5 minutes. Smooth softened chocolate into even layer with rubber spatula. Refrigerate crust until chocolate is set, 20-25 minutes.

4. Using standing mixer fitted with whisk, beat marshmallow creme, cream cheese, heavy cream, peanut butter, and butter together on medium-high speed until light and fluffy, about 2 minutes.

5. Cook caramels and water in small saucepan over medium-high heat, stirring occasionally, until caramels are melted and smooth, 8-10 minutes. Stir 1 tablespoon caramel into marshmallow creme mixture. Spread remaining hot caramel evenly over chocolate layer in chilled pie crust. Sprinkle with chopped peanuts and refrigerate until caramel is just set, about 10 minutes.

6. Dollop marshmallow creme mixture on top of caramel and spread into even layer. Refrigerate pie, uncovered, until chilled and set, about 2 hours.

7. Create chocolate shavings by using a vegetable peeler on bittersweet chocolate bar, sprinkle over top of pie. Serve.

 

Terriyaki Flank Steak

Steak. That's all I've been craving lately. Juicy, tasty steak. And so, I've been over-the-moon every couple weeks when we make this flank steak with terriyaki marinade.

Flank steak is a tougher meat. It's recommended that you marinade it before cooking...24 hours is ideal, but 3-6 hours works for this recipe. Another tip with flank steak is do not overcook it. Like, don't cook it to well done. Medium is the preferred doneness, otherwise, it gets too tough and loses it's juiciness. I have made this mistake and served my husband leather for dinner - not pleasant! So keep an eye on your steak as you cook. You can always put it back on the grill or in the pan if it's not done enough.
 

This marinade is so easy. You can whip it together in 15 minutes a few hours before dinner and you'll have one of the tastiest steaks awaiting you that night.

Terriyaki Flank Steak (Allrecipes)

1 Flank Steak around 1.5 lbs

1/2 cup vegetable or canola oil

1/3 cup soy sauce

1/4 cup red wine vinegar

2 tablespoons fresh lemon juice

1 1/2 tablespoons Worchestchire sauce

1 tablespoon seedy Dijon mustard

2 cloves garlic, minced

1/2 teaspoon pepper

 

1. Combine all marinade ingredients in a bowl, and whisk together briskly. 

2. Put flank steak in a sealed, gallon plastic bag, pour in marinade, and let rest in refrigerator for 3-6 hours, or up to 24 hours before cooking. I always flip the bag over on the other side halfway through the marinading process to allow the entire steak the opportunity to soak up as much as possible.

3. Grill, or pan sear steak on a hot grill/pan; about 5-7 minutes on each side depending on thickness. Cook to medium or medium-well.

4. Allow steak to rest on a plate loosely covered in foil for at least 5 minutes (if you cut steak immediately, all the juices will end up on the plate, instead of inside the meat, so let it rest!). Slice meat into thin strips and serve.

Aussie Style Salad Sandwich

 

Well, it sure has been a while. Many, many months without posting a recipe. Believe me, I've been cooking. And mothering. And cleaning. And on-the-side marketing. And fitness instructing. And now incubating (baby #3). So let's start back with something really easy.

 

The Aussie Style Salad Sandwich. These are commonplace in Australia - they are found in every bakery or cafe that offers lunch. When we last visited, these were my favorite lunchtime meal. Piled high, you choose what to put on them. And, I make them for my husband all the time. So healthy and filling!

 

I'm going to give you our preference for how to build this sandwich, but it's completely up to you. You can substitute like crazy for this one.

 

Aussie Style Salad Sandwich

Sourdough bread

Condiments: spreadable butter, tarragon mustard (found at Hy-Vee) or Mayo

Meat: Ham, turkey or sliced chicken breast

Cheese: extra sharp cheddar (Cabots is our favorite)

Fillings: Carrots (shredded on cheese grater), cucumbers thinly sliced, tomotoes thinly sliced, lettuce or spinach leaves, sprouts of any kind (my hubby sometimes adds sliced red onion and beets if we have them)

Salt & Pepper

 

Directions:

1. Spread butter on one half of the sandwich, and mustard or mayo on the other half.

2. Pile sandwich high with all the ingredients. Add a good seasoning of salt and pepper over the carrots.

3. Eat and enjoy!

Homemade Granola

My husband asked me to make granola - or muesli as he calls it. So this is the first recipe I tried, and we like it so much we haven't strayed. In fact, I've made it every week this month. We prefer dried apricots in it, but you can use any dried fruit...cranberries, raisins, dried apples, etc. He eats is as a cereal with milk, while I prefer it with fresh berries and yogurt. The best part is, it takes about 10 minutes to prepare and a short time in the oven. Very easy!

The Neely's Homemade Granola (Patrick and Gina Neely)

3 cups old-fashioned oats
2 cups unsweetened coconut chips (or lightly toast sweetened coconut in oven)
1 cup chopped dried apricots (6 ounces)
1/2 cup coarsely chopped raw pecans
1/4 cup brown sugar
3 tablespoons canola oil
3 tablespoons real maple syrup
1 teaspoon pure vanilla extract
1/4 teaspoon Kosher salt

Directions:

1. Preheat oven to 325 degrees. In a large bowl, mix together oats, coconut, chopped apricots, and chopped pecans.
2. In a smaller bowl, whisk together brown sugar, canola oil, maple syrup, vanilla and salt. Pour over oat mixture and combine well, so everything is coated evenly.
3. Spread in an even layer on a large rimmed baking sheet. Bake until golden and brown, 15 minutes, rotating the baking sheet tray halfway through baking and stirring the granola with a spoon so it will cook evenly. Remove from the oven and add to a large bowl so it will stop cooking. Let cool before serving.

Bobby Flay's Prime Rib Roast with Thyme Au Jus

WOW. We are still talking about this unreal, delicious, lick-your-plate prime rib roast with thyme au jus (because that's EXACTLY what we did).

For our Christmas dinner, we thought - what can go wrong with a Bobby Flay recipe? Especially a meat recipe. This was most definitely restaurant quality, it's just too bad the price came with it (prime rib roast is not cheap). So, this will be a one or two-time-a-year meal. In fact, we agreed this IS our annual Christmas dinner roast recipe.

Prime Rib Roast with Thyme Au Jus (Bobby Flay)
1 bone-in prime rib (6 to 7 pounds)
8 cloves garlic, thinly sliced
Salt and coarsely ground black pepper
2 cups red wine
4 cups beef stock
1 tablespoon chopped fresh thyme leaves

Directions:

1. Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature. Preheat oven to 350 degrees.
2. Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F (we cooked it until medium, about 140 degrees). Remove the meat to a platter, and tent with foil to keep warm.
3. Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste. 
4. Slice meat as desired and serve with thyme au jus.

Sugar-Glazed Roasted Carrots

These were a perfect sidedish to our Christmas prime rib roast. And, they're super easy. I love roasting all kinds of vegetables because it brings out their sweetness - you especially should try asparagus, sweet potatoes, brussel sprouts, squash and potatoes. 'll definitely be doing these carrots again. Thanks to America's Test Kitchen for another great recipe.

Sugar-Glazed Roasted Carrots (America's Test Kitchen)
1 1/2 lbs carrots, peeled and cut into 2 by 1/2" pieces
2 tablespoons unsalted butter, melted
1 tablespoon dark brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper

*Note: if the carrots have very narrow tips, trim the thin ends; they scorch easily

Directions:

1. Adjust oven rack to middle position and heat oven to 475 degrees. Heat rimmed baking sheet in oven for 10 minutes. (This jumpstarts the browning process)
2. Toss carrots, melted butter, sugar, salt and pepper in medium bowl until thoroughly combined. Working quickly, remove baking sheet from oven. Carefully transfer carrots to sheet and spread into even layer. Roast until carrots are beginning to brown on the bottom, about 15 minutes.
3. Remove pan from oven, toss carrots to redistribute, and continue to roast until tender and deep amber in color, about 3 minutes.

Spiced Molasses Sugar Cookies

These could also be named gingerbread sugar cookies...and they will be a holiday favorite for me. Even though I accidentally forgot to include 4 tbsp of butter, they still turned out soft, chewy and full of sweet and spice. America's Test Kitchen has never failed me, and this recipe comes from their "All-Time Best Holiday Recipes" magazine. Loved them!

Spiced Molasses Sugar Cookies (America's Test Kitchen)
1/2 cup plus 1/3 cup granulated sugar
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon pepper (yes, pepper! not a mistake)
12 tablespoons unsalted butter, softened but still cool
1/3 cup packed dark brown sugar
1 large egg yolk
1 teaspoon vanilla
1/2 cup light or dark molasses

Directions:

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line two baking sheets with parchment paper. Place 1/2 cup granulated sugar in medium sized bowl.
2. Whisk flour, baking soda, cinnamon, ginger, cloves, allspice, salt and pepper in medium bowl until thoroughly combined; set aside.
3. Using standing mixer fitted with paddle, beat butter, brown sugar and remaining 1/3 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Decrease speed to med-low and add egg yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Decrease speed and add molasses; beat until fully incorporated, about 20 seconds, scraping down bowl with rubber spatula. Decrease speed to low; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl once more. Give dough final stir with spatula to ensure no pockets of flour remain. Dough will be soft.
4. Using tablespoon, scoop heaping tablespoon of dough and roll into 1 1/2" ball; drop into extra granulated sugar and set on prepared baking sheet. Bake one sheet at a time until cookies are browned and puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through. Do not overbake.