Mussels a No Go!

Okay, so the recipe came out somewhat bland, and when I looked closely into the cooked the mussels, I saw it's innards and well, I completely lost my appetite. So all said and done, the taste wasn't that bad, but the mussels themselves grossed me out. I guess I will not be making mussels a part of my diet. I would recommend a different recipe if you do in fact like mussels regardless of the the gross innards!

Mussels in Tomato-and-Herb Broth

Okay, I have been looking at mussel recipes for years and have yet to make one! My husband came home today with a bunch of mussels, and told me to make them! After scouring the internet, I found this recipe that looks totally delicious! Its from Martha's website. I plan on making pasta to go along with it. Stay tuned for the results! If it turns out good, I will post the recipe!

Apple and Pear Flat Pie

I made this recipe around holiday time, and absolutely loved it. It's like eating an apple pie, but without the fuss of fitting crust into a pie plate. The original recipe is Pear and Sour Cherry Flat Pie, but I substituted the cherries for apples because I love apples! This pie is great for any occasion, not just the holidays. Put some vanilla ice cream on the side and voila, and delicious dessert! I found this recipe on Martha Stewart's website! Enjoy!

Apple and Pear Flat Pie

Ingredients

Serves 8 to 10

• All-purpose flour, for work surface
• 14 ounces best-quality frozen puff pastry, thawed
• 2 small Bartlett pears, or 1 meduim pears, peeled, halved, cored, and cut into 1/4-inch slices (about 1 pound 2 ounces)
• 2 sour apples, like Granny Smith, peeled, halved, cored, and cut into 1/4-inch slices
  
• 1/3 cup sugar, plus more for sprinkling
• 4 teaspoons constarch
• 1 tablespoon fresh lemon juice
• Salt
  
• 1 teaspoons cinnamon
  
• 1 large egg, lightly beaten

Directions

1. Preheat oven to 375 degrees. On a lightly floured surface, unfold dough, and roll to 10 by 15 inches. Cut into two 10-by-7 1/2-inch rectangles. Refrigerate until cold.
2. Stir pears, apples, sugar, cornstarch, lemon juice, and 1/8 teaspoon each of salt, and cinnamon in a bowl.
3. Transfer 1 rectangle of dough to a baking sheet lined with parchment. Spoon fruit mixture onto dough, leaving a 1-inch border all around. Brush border with beaten egg. Lay remaining dough over filling; press gently to seal. Refrigerate 20 minutes. Transfer to a room-temperature rimmed baking sheet lined with parchment.
4. Trim edges, and brush top with beaten egg. Cut five 5-inch vents in top. Sprinkle with sugar. Bake, rotating once, until crust is golden and juices are bubbling, about 35 minutes. Transfer pie to a wire rack; let cool 20 minutes before serving.

Results of the Herb-Crusted Salmon

So I made the salmon recipe, and it was very good! The breadcrumbs get nice and crispy (maybe next time I would try panko bread crumbs for that extra crunch) and I added about 1 teaspoon of lemon zest, which was suggested on the recipe review. It was full of flavor, and perfectly cooked. I served the salmon with a creamy pesto pasta, which was so easy to make, and really good with the salmon. Feel free to substitute the heavy cream for fat-free milk (it will still taste great!). Try it, you won't be disappointed!






Herb-Crusted Salmon

Ingredients

Serves 4

• 3 slices white sandwich bread
• 1 cup fresh parsley
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 4 skinless salmon fillets (6 ounces each)
• 2 tablespoons Dijon mustard

1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
2. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
3. Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

Creamy Pesto Pasta
Ingredients

• 1/2 cup fresh basil
• 2 cloves garlic, lightly chopped
• 1/4 cup olive oil
• 3 tablespoons grated Parmesan cheese
• 1/4 cup heavy cream
• salt and pepper
• any pasta you would like!
  

Directions

1.) Add basil and chopped garlic to food processor, and pulse until finely chopped. Add parmesan cheese, salt and pepper, and olive oil, continuing to pulse until combined and smooth like a sauce.
2.) Once pasta is almost done cooking, heat the pesto in a small sauce pan on medium high heat, then add heavy cream. Bring to a low boil and cook until heated through. Add salt and pepper to taste.
3.) Strain pasta and add to sauce, toss to combine, serve immediately!

Herb-Crusted Salmon

What to make, what to make? I am in the mood to eat salmon, but I really want to try a new recipe, so I went on to Martha Stewart's website, typed in salmon, and 50 recipes popped up! Plenty to choose from, and they all look so good! I think I decided on the Herb-Crusted Salmon. I have all the ingredients already, and seems very easy. It has great reviews, so why not? I will let you know how it turns out and if its worth your time!!

Results of the chicken wings!

So I made the Spicy-Sweet Chicken Wings, and they were A-mazing! It was so simple to make but full of flavor and tasty! It's a must make!
The recipe is in the previous chicken wing post. ENJOY
(and trust me, you will enjoy!)

Spicy-Sweet Chicken Wings

Okay, so I love chicken wings. Ya know, the basic, orange looking hot wings sauce that usually comes with it. I however, always like to step it up a few notches and making it special. I have never made this recipe, so tonight is the first time! I will let you guys know how it comes out. This recipe is from Martha Stewart's website!

Ingredients

Makes 35 to 45 wings; serves 8

FOR THE WINGS

• 2/3 cup hoisin sauce
• 2 tablespoons finely grated orange zest
• 1/4 to 1/2 cup Sriracha hot-chile sauce, or other hot sauce
• 1/4 cup honey
• 1 teaspoon toasted-sesame oil
• 4 1/2 pounds chicken wing drumettes, patted dry with paper towels (35 to 45 wings)

FOR THE DIPPING SAUCE

• 2 teaspoons safflower oil
• 3 garlic cloves, minced
• 1/2 cup fresh orange juice (from about 2 oranges)
• 2 tablespoons honey
• 2 teaspoons hoisin sauce
• 1/4 teaspoon salt
• Sliced scallions, for garnish

Directions

1. Make the wings: Whisk hoisin, orange zest, hot sauce, honey, and sesame oil in a large bowl. Refrigerate 1/2 cup marinade. Add wings to remaining marinade, and toss to coat. Cover, and refrigerate, tossing wings occasionally, for at least 2 hours (or overnight).
2. Preheat oven to 375 degrees. Let wings stand at room temperature for 30 minutes. Arrange on a rimmed baking sheet, and bake for 20 minutes, rotating sheet and brushing with half of reserved marinade halfway through. Increase oven temperature to 425 degrees. Bake wings, brushing with remaining marinade, until golden brown, about 20 minutes more.
3. Make the dipping sauce: Heat safflower oil and garlic in a small saucepan over medium heat for 30 seconds. Add orange juice, honey, hoisin, and salt, and cook for 2 minutes. Let cool.
4. Arrange wings on platter, sprinkle with scallions, and serve with sauce.

3 Easy Side Salads

All these recipes are so delicious and are the perfect side dish for any meal! None of them have heavy dressings, and are full of healthy ingredients. The first two recipes are from Martha Stewart and the Panzanella recipe is Ina Garten's. Enjoy!

Green Bean and Potato Salad with Pesto

Ingredients

• 1/2 cup packed fresh basil leaves
• 1 small garlic clove, chopped
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• Coarse salt and ground pepper
• 1 1/2 pounds small red new potatoes, scrubbed
• 1 1/2 pounds green beans, trimmed and halved crosswise

Directions

1. Make pesto: In a blender, combine basil, garlic, lemon juice, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper; blend until smooth. Set aside.
2. Make salad: In a large saucepan, cover potatoes with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a paring knife, about 15 minutes. Remove with a slotted spoon (reserve pan of water). When cool enough to handle, cut potatoes into quarters; place in a large bowl.
3. While potatoes are cooling, return reserved water to a boil. Add green beans; cook until crisp-tender, 4 to 6 minutes. Drain well; transfer to bowl with potatoes.Add pesto, and toss to coat. Season with salt and pepper; serve immediately.

Tomato, Avocado and Cucumber Salad

Ingredients

• 1 plum tomato
• 1 pint cherry tomatoes
• 2 ripe avocados
• 1/2 seedless cucumber
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• salt and pepper to season
• 2 teaspoons fresh oregano
  

Directions
1. Dice avocado, tomato and cucumber and mix together in medium sized bowl.
2. Heat olive oil in small pan over medium high heat, and add garlic and cook just until golden brown. Off the heat, add oregano.
3. Add garlic, oregano and oil to tomato mixture, then add balsamic vinegar and salt and pepper to taste. Mix well and serve room temperature or refrigerate till ready to serve.

Panzanella Salad

Ingredients

• 3 tablespoons olive oil
• 1 small french bread, cut into 1 inch cubes
• 1 teaspoon salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1 yellow bell pepper, seeded and cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 20 large basil leaves, coarsely chopped
• 3 tablespoons capers, drained

For the vinaigrette:

nocoupons

• 1 teaspoon finely minced garlic
• 1/2 teaspoon Dijon mustard
• 3 tablespoons Champagne vinegar
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Rosemary Shrimp Scampi

This recipe is the perfect go to dish when your in a hurry. It takes literally 10 minutes, and is full of flavor. You can use any type of pasta that you want. The original recipe omits the tomatoes, but I just love them, so I add tomatoes every time. If you don't like tomatoes, just leave them out! If you dont like rosemary, you can substitute it for basil, thyme, or oregano. This dish is very pliable to your needs! I make this on my own, but this recipe in particular is from Martha Stewart's website. Enjoy!

Ingredients

Serves 4

• Coarse salt and ground pepper
• 12 ounces spaghetti
• 1 pound large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons coarsely chopped fresh rosemary
• 1/4 teaspoon red-pepper flakes
• 1 tablespoon fresh lemon juice
• 1 pint cherry tomatoes, halved
  

Directions

1. In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).
2. In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.
3. Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.

From Everyday Food, December 2008

The Everyday Best Kitchen Appliances and Utensils

Le Creuset Round Dutch Oven

10-piece Glass Bowl Set

OXO Good Grips Swivel Peeler

Microplane Grater's and Zester's

Crate and Barrel's Silicone Spatula's

Cuisinart Griddler

KitchenAid Artisan Stand Mixer

Cuisinart Classic Toaster

I love to cook, obviously, but it can be just plain frustrating when you are trying to do so but horrible appliances and utensils. Here is a list of some appliances and utensils that I use on a daily basis and have really helped my skills. All the utensils and appliances can be found at Crate and Barrel, and the Le Creuset dutch oven can be found at Williams-Sonoma!

Chicken Parmesan

This recipe is full of flavor and actually good for you! It is packed with protein and little calories! I found this recipe on Foodnetwork.com from nutritionist Ellie Krieger! Enjoy!

Ingredients

• 4 slices whole-wheat bread (1-ounce each)
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 4 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 egg whites
• 1/2 cup skim milk
• 1/2 cup all-purpose flour
• 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
• Olive oil cooking spray
• 1 jar good-quality marinara sauce (about 3 1/2 cups)
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 2 tablespoons (1/2-ounce) shredded Parmesan

Directions

Preheat the oven to 350 degrees F.

Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Per Serving:

(Serving size, 1 piece chicken with sauce and cheese)

Calories 410; Total Fat 11 g; (Sat Fat 4.5 g, Mono Fat 2.7 g, Poly Fat 1.2 g) ; Protein 50 g; Carb 31 g; Fiber 2 g; Cholesterol 110 mg; Sodium 1200 mg

White Chili

This recipe is so delicious! Its perfect to eat on a cold day! I found it in Ellie Krieger's cookbook; So Easy. You can also find it on Foodnetwork.com The sour cream and cilantro garnish really makes the dish! Enjoy!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced (about 1 1/2 cups)
• 2 stalks celery, diced (about 1/2 cup)
• 3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper, more to taste
• 1 pound ground white meat turkey
• 2 (15.5-ounce) cans white beans such as cannelini, preferably low-sodium, drained and rinsed
• 4 cups low-sodium chicken broth
• 3/4 teaspoon dried oregano
• 1 (15.5-ounce) can hominy, drained and rinsed
• Salt
• 1/4 cup nonfat plain Greek-style yogurt
• 2 tablespoons chopped fresh cilantro leaves
• Lime wedges

Directions

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.

Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.

Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.

Per Serving:

Calories 320; Total Fat 6 g; (Sat Fat 0.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 31 g; Carb 37 g; Fiber 9 g; Cholesterol 30 mg; Sodium 310 mg

Vanilla Spice Oatmeal

I am not a huge fan of oatmeal because it has a tendency to be bland, and I do not like the instant oatmeal because it is way too sweet. I came across this recipe while watching Ellie Krieger's cooking show on food network and desperately wanted to try it. It uses old fashioned oats, so it is healthy for you, and with all the extra flavor added into it, well, its far from being bland! Enjoy!

Vanilla Spice Oatmeal

Ingredients

• 3 1/2 cups water
• 1/4 teaspoon salt, optional
• 2 cups old-fashioned oats
• 1/2 cup raisins
• 1/2 cup walnuts, coarsely chopped, optional
• 1/4 teaspoon vanilla extract
• Pinch nutmeg
• 2 tablespoons dark brown sugar, plus more, to taste
• 1 cup lowfat milk, divided
• 1/8 teaspoon ground cinnamon

Directions

In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.

In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.

When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.

Note: For a quicker version using quick cooking or plain instant oatmeal: Cook the oatmeal according to the directions on the package. Stir raisins, brown sugar, and nutmeg into the cooked oatmeal. Top with milk, nuts (toasted or un-toasted) and cinnamon.

Nutrition Facts:

Calories 255, Total fat 4g, Saturated fat 1g, Monounsaturated fat 1g, Polyunsaturated fat 1g, Cholesterol 4mg, Sodium 40mg, Carbohydrates 51g, Protein 8g, Fiber 4.5g,

Thai Fresh Rolls

Tonight for dinner I am making Thai Fresh Rolls! Every time I eat at a Thai restaurant, I order fresh rolls because they are so awesome! My step-mother is Thai, so she taught me how to make them at home. The only thing I couldn't get down was the recipe for the sauce. So I searched and searched the internet for a recipe and came across this sauce recipe on myrecipes.com and although it isn't exact, I actually like it a lot better than the typical fresh roll dipping sauce. You can literally put anything you want into the fresh rolls, but this is the typical ingredients I use. You can find the rice paper wrappers at any Asian market and sometimes regular grocery stores. This dish is so light and healthy for you, its a go to meal if your counting calories!

Thai Fresh Rolls

Ingredients

Dipping Sauce

• 2 tablespoons fresh lemon juice
• 1 tablespoon fish sauce
• 1 tablespoon water
• 1 tablespoon chili flakes (less if you want less heat)
• 2 teaspoons grated fresh ginger
• 2 garlic cloves, minced

Directions

Combine all the ingredients with a whisk until emulsified. I would recommend doubling the recipe if your eating rolls as a meal!



Fresh Rolls

Ingredients

• 8 inch round sheets rice paper
• Romaine lettuce, chopped
• 1 cucumber, in 3 inch long strips
  
• 1 carrots, in 3 inch long strips
• 1/4 cup cilantro, chopped
• 1/4 cup Thai basil or regular basil, chopped
• 3/4 cup chicken or shrimp

Directions

Bring pot of water to a boil. Meanwhile, cut chicken into 3 inch strips (if using) and add to boiling water. If your using shrimp, you would add to the boiling water also. Cook until cooked through, about 5-7 minutes. Meanwhile, prepare all the vegetables. Assemble cooked meat and veggies on plate. Fill a large bowl with warm water. I usually like to assemble the fresh rolls as I eat them. To assemble, submerge 1 rice paper sheet at a time in the bowl of warm water and let it sit for about 10 seconds. Flatten paper on a plate (not a paper plate!) and add meat and veggies, making sure not to over fill it. To wrap, just fold in the sides over the filling and roll tight like a burrito. Dip in sauce and enjoy!
*If making rolls all at once, make sure to cover the rolls with a damp paper towel to keep the rice paper wrappers soft.

Mediterranean Tuna Wrap!

I've always loved tuna sandwiches, but as I've grown up, my taste buds have too and I found myself looking to up the ante on the basic tuna fish sandwich. I came across this recipe on Food Network.com and its by Ellie Krieger. It is healthy and light, and is perfect if you are counting your calories!

Mediterranean Tuna Wrap

Ingredients

• 2 (6-ounce) cans chunk light tuna in water, drained well
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup chopped calamata olives
• 3 tablespoons olive oil
• 1/2 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• Salt
• Freshly ground black pepper
• 6 cups pre-washed mixed greens (about 3 ounces)
• 4 whole-grain wrap breads (about 2 ounces each)
• 2 large tomatoes, sliced

Directions

In a medium bowl combine the tuna, onion, parsley, olives.

In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper. Pour about 2/3 the dressing over the tuna mixture and toss to combine. In a separate bowl, pour the rest of the dressing over the greens and toss to combine.

Place some tuna salad onto each piece of wrap bread. Top with 1 1/2 cups of greens and a few tomato slices. Roll the wraps and serve.

BBQ Pulled Chicken Sandwiches!

Tonight I am making BBQ Pulled Chicken Sandwiches! This recipe is from Elie Krieger's cookbook, So Easy. It has homemade BBQ sauce and is soo delicious! I make the same sauce and use it for other BBQ recipes, like pulled pork, and ribs! My family enjoys it with corn on the cob and homemade french fries! When making the french "fries" make sure you use parchment paper on your sheet pan or they will stick and become a disaster! Enjoy!

BBQ Pulled Chicken Sandwiches

Ingredients

• 1 tablespoon canola oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 (14-ounce) can low-sodium tomato sauce
• 1/4 cup tomato paste
• 1/2 cup water
• 1/3 cup apple cider vinegar
• 5 tablespoons molasses
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon liquid smoke
• 1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups)
• 6 whole-wheat hamburger rolls
• 6 large green lettuce leaves

Directions

Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.

Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.

Per Serving

Calories 440; Total Fat 12 g; (Sat Fat 2.5 g, Mono Fat 5 g, Poly Fat 3.5 g) ; Protein 36 g; Carb 47 g; Fiber 5 g; Cholesterol 95 mg; Sodium 400 mg

Excellent source of: Protein, Fiber, Niacin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc

French "Fries"

Ingredients

• 2 large baking potatoes, unpeeled
• 2 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/3 teaspoon freshly ground black pepper
• 1/2 teaspoon minced fresh garlic
• 1/2 teaspoon minced fresh rosemary leaves

Directions

Preheat the oven to 400 degrees F.

Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan covered with parchment paper, and drizzle with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut side down.

Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately.

French Toast!

I love, love, love french toast! Everytime I go out for breakfast, I order french toast. I rarely make it at home because we only really keep regular bread and I think what makes french toast soo good is using special bread, like brioche, challah (Jewish egg bread), or my husbands delicious homemade bread! So if you find a special bread to make this recipe with, it will make it all the better, and if not, well it will still be pretty good in my opinion! This recipe is adapted from Martha's Classic French Toast recipe. I took away somethings and replaced it with other to make it a little more healthy, for instance, milk instead of cream, and Pam instead of all that butter! Enjoy!





Classic French Toast

Ingredients

Serves 6

• 6 large eggs
• 1 1/2 fat-free milk (or any type of milk you want to use)
  
• 2 tablespoons pure vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
  
• 6 slices (1-inch-thick) bread, preferably day old
• butter, for serving
  
• Pam or butter for pan
  
• Pure maple syrup, for serving (optional)
• 1/4 cup toasted slivered almonds (optional)
  

Directions

1. Whisk together eggs, milk, vanilla, and cinnamon in a medium bowl; set aside.
2. Place bread in the egg mixture, one at a time, and let it soak for about 1 minute per side (depending on the thickness of bread).
3. Preheat pan on stove to medium high heat. Add Pam or butter to pan. Place soaked bread in pan and cook, flipping once, until both sides are browned and egg is fully cooked . Serve warm with pure maple syrup and a sprinkling of toast slivered almonds, if using.
   

Salmon with Herb Butter and Lemon Pasta!

Tonight I am going to be making Salmon with herb butter and lemon pasta! The salmon is roasted and slathered with a delicious mixture of butter, Dijon mustard, and dill! The pasta is tossed with lemon zest, onion and garlic. It is so light and delicious! And of course I am adding my green beans to the pasta for that extra kick of flavor! This dish is taken from two different recipes, the salmon being from Martha Stewart's cookbook Dinner at Home and the lemon pasta is adapted from Ina Garten's Lemon Pasta recipe! Enjoy!

Salmon with Herb Butter

Ingredients

• 2 teaspoons extra-virgin olive oil plus more for pan
• 1 fillet (2 pounds) salmon, preferably wild, ski on
• Muster-Herb Butter

Directions

Preheat ove to 400 degrees. Cover roasting pan with parchment paper. Season salmon on both sides with salt and pepper. Brush with oil, and roast until salmon barely flakes on edges when pressed, 25-28 minutes. Brush salmon with herb butter and roast for another 3 minutes. Serve warm on top of pasta!

Mustard Herb Butter

• 1 stick unsalted butter, room temperature
• 2 tablespoons Dijon Mustard
• 1/4 cup tightly packed herb leaves, such as parsley, thyme, or dill

Combine all ingredients, and thats it!

Lemon Pasta

Ingredients

• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 lemons zested
• 1 lemon juiced
  
• any type of pasta you want
• salt and pepper
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter

Directions

Bring a pot of water to boil, add pasta and cook until al dente
Meanwhile, melt butter and olive oil together in a pan set on medium heat. Add onions and cook till translucent. Add garlic, lemon zest, and lemon juice, and cook till fragrant. Season with salt and pepper. Toss cooked pasta with lemon sauce and season to taste. Enjoy!

Green Beans 3 Ways

Green beans are my favorite vegetable, but my husband hates them! So, in order to get him to eat them I am constantly trying new ways of cooking the beans to make them more edible for him ;). Here are a few ways I make green beans!

Green Beans with Lemon Butter

Ingredients

• 1 tablespoon coarse salt, plus more for seasoning
• 1 pint green beans, stem ends trimmed
• 2 tablespoons unsalted butter, cut into small pieces
• 1 tablespoon finely grated lemon zest (about 1 lemon)
• Freshly ground pepper

Directions

1. Fill a medium (3-quart) saucepan three-quarters full of cold water. Set over high heat, and bring to a boil. Add salt and beans. Cook until water returns to a boil and beans are tender, 4 to 5 minutes. Remove from heat, and drain.
2. Immediately return beans to saucepan. Add butter and zest. Toss; season with salt and pepper. Transfer to a serving bowl; serve warm.

From Martha Stewart Living, July 2005



Green Beans Sauteed with Garlic and Olive Oil

Ingredients

• 1 lb green beans (or amount suited for you)
• 2 or 3 garlic cloves minced
• 2 tablespoons of olive oil

Directions

Heat oil in pan over medium heat. Add green beans and cook till al dente, then add garlic till cooked. Season with salt and pepper. Serve hot!


Green Beans Sauteed with Soy Sauce and Ginger

Ingredients

• 1lb green beans (or amount suited for you)
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon minced ginger
• 1 clove garlic minced

Directions

Heat oil in pan over medium heat. Add green beans and cook till al dente, about 8 minutes ( adjust heat if pan is too hot). Add garlic and ginger, cook till fragrant. Add soy sauce and simmer for 30 seconds. Season with salt and pepper as needed, serve hot!

My Garden

So a few months ago my husband and I decided to finally fulfill our dream of growing our own fruits and vegetables! We are using the 4X4 method and is really working for us! Last night I made Pot Roast with the carrots from our garden, and our green beans (thats my favorite vegetable by far!) make the best side dishes for any dinner I make! Here are a few pictures of our garden from start to present. We are growing tomatoes, carrots, green beans, broccoli, potatoes, onions, strawberries, rosemary, thyme, oregano, basil, Thai basil, mint, cilantro, and sage! We hope to get some citrus trees very soon!

Chocolate Chip Pancakes!

This recipe is based off of Barefoot Contessa's Banana Sour Cream Pancakes. Because my family is not too fond of bananas in our pancakes ( we discovered our dislike when making this recipe), I decided to add chocolate chips! You can find this recipe under Banana Pancakes on Foodnetwork.com. If you dont have sour cream you can use yogurt, and if you dont have yogurt, you can just omit it all together (it still tastes great without it!). Enjoy!


Ingredients

* 1 1/2 cups flour
* 3 tablespoons sugar
* 2 teaspoons baking powder
* 1 1/2 teaspoons kosher salt
* 1/2 cup sour cream
* 3/4 cup plus 1 tablespoon milk
* 2 extra-large eggs
* 1 teaspoon pure vanilla extract
* 1 teaspoon grated lemon zest
* Unsalted butter
* 1/2 cup semi sweet chocolate chips
* Pure maple syrup

Directions

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined. Add chocolate chips.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with butter and maple syrup or eat them like a chocolate chip cookie!

The BEST Chocolate Cake!

This is the best chocolate cake EVER!! I use this recipe to make my chocolate cupcakes that are so to-die-for! I usually do not use the frosting recipe just because its not as rich as I normally like it, but it is still really good! I first found this recipe in Barefoot Contessa : At Home cookbook, but you can also find the recipe on FoodNetwork.com! Its a must try! Enjoy

Ingredients

nocoupons

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Directions

Chocolate Buttercream, recipe follows

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Pot Roast Tonight!

Tonight I am making Martha Stewart's Pot Roast. I found this recipe from her website, and boy did I get lucky with this one! The meat becomes soo tender and rich with flavor. This is very easy to make and perfect for weekends or a cold day! Enjoy!



Inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven makes the beef wonderfully tender.

Note: Browning the meat makes the whole dish tastier and gives the pan juices an appetizing deep brown color.

Prep: 25 minutes
Total: 4 hours 25 minutes

Ingredients

Serves 8

• 2 tablespoons vegetable oil
• 1 5-pound beef chuck roast
• Salt and pepper
• 2 cups beef stock or reduced sodium canned beef broth
• 1/2 cup red wine (optional)
• 3 onions, cut into large wedges
• 4 cloves garlic , chopped
• 2 dried bay leaves
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 2 pounds carrots, cut into 1 1/2-inch chunks
• 2 pounds potatoes, cut into 1 1/2-inch chunks

Directions

1. Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
2. Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
3. Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

Welcome!

This new blog adventure I am embarking on is meant to weed out all of the BAD recipes that are ever so present in cookbooks, online recipe websites, tv, magazines, and anywhere else you can think of. I have been an avid cook and baker for 4 years now and I am constantly trying new recipes. I will be listing my all time favorites as well as the new recipes I try, and will be giving you all my reviews on how they turn out! Welcome, and thank you for following me on this adventure!