gEt iN tHe KiTcH

Turkey Meatballs

2011-06-12T10:52:00.000-06:00

Dick & I have been married almost 5 years, and just recently made my first batch of meatballs. And I mean very first, like never in all my life before this have I made meatballs. It was so easy, and they were so good, that I'm sure this won't be my last time. In fact, Miss Betty Crocker gives this bit of advice to make the whole process that much more simpl: "To save time, instead of shaping mixture into balls, pat mixture into a 9 x 3-inch rectangle in ungreased rectangular pan, 13 x 9 x 2 inches. Cut into 1 1/2-inch squares; separate slightly. Bake uncovered 25-30 minutes. You can also use an ice cream scoop to form meatballs." Sadly I did neither of these things because I tend not to read directions fully until it's too late. But next time, I'll be set.

Turkey Meatballs

From Betty Crocker's Cookbook: Bridal Edition

Ingredients

1 lb. lean ground turkey

1/2 c. dry bread crumbs

1/4 c. milk

1/2 tsp. salt

1/2 tsp. Worcestershire sauce

1/4 tsp. pepper

1 small onion, chopped (1/4 c.)

1 large egg

Directions

1. Heat oven to 400 degrees.

2. Mix all ingredients. Shape mixture into twenty 1 1/2-inch meatballs. Place in ungreased rectangular pan, 9 x 13 x 2 inches, or on a rack in broiler pan.

3. Bake uncovered 20-25 minutes or until no longer pink in center and juice is clear.

Serve with spaghetti, or as mini meatloaves.

dream cheese-stuffed strawberries

2011-06-09T20:45:00.000-06:00

my good friend mj is a whiz in the kitchen. she really comes up with the most delicious recipes, and they are always a wonderous sight to behold, too! this is one of the creations i've borrowed from her throughout our friendship, and i know that, like me, you won't be able to stop yourself from wolfing down about a million of them. but we can justify all that cheese and sugar with the fact that we'll get all of our fruit servings in one sitting :)

i've already made these a few times this year, and they've been a HUGE hit with family & friends!

Dream Cheese-Stuffed Strawberries

From Michaela Johnson

Ingredients

24 large strawberries, washed & hulled

8 oz cream cheese, softened

1/4 c. powdered sugar

1/2 tsp. vanilla

Directions

1. mix the cream cheese, powdered sugar and vanilla together in a medium mixing bowl. scrape it into a large ziplock bag & snip one of the corners off with scissors.

2. pipe the cream cheese mixture into the hulled strawberries.

3. refrigerate until ready to serve.

3, 2, 1 & Karen Eddy Pasta Salad

2011-03-27T17:36:00.000-06:00

I made this pasta salad last summer. I started this countdown to Valentine's Day at the beginning of last month. If there is a theme for my life (or at least a dominant character flaw that seems to rear its ugly head often in my life) its procrastination - or the putting off of things and then totally forgetting about them until its a joke that I even decide to finish them out. This recipe and the Vtine's countdown are going on the list right under the "crafty" Christmas presents I started for mine and Dick's parents in 2009. Started is the key word in that sentence. Neither gift was finished - they're still in my closet where I can continue to ignore them.

With barbeque season almost upon us, I wanted to share this delicious side dish in plenty of time for you to enjoy it at your shindigs. It is super tasty, and it comes straight from one of my family's favorite ladies in the world, the one and only, Mrs. Karen Eddy. In fact, my mom doesn't even like bell peppers, but she's the person who recommended this recipe to me. I'm sure the only reason she gave this salad a chance in the first place is because Karen is the one who made it. You'll all try it because I've already shared so many lip-smacking treats with you that you know this one is bound to be a hit, too. Right? Right. Enjoy Spring, my friends!

Karen Eddy's Red & Spinach Pasta Salad
From Karen Eddy

Ingredients

8 oz. bowtie pasta, cooked

8 oz. rigatoni pasta, cooked

5 oz. fresh baby spinach

1/2 c. red onion, chopped

1 red bell pepper, chopped

1/2 c. fresh grated Parmesan cheese

1/2 c. balsamic vinaigrette

Directions

Combine all ingredients in a large salad bowl and toss to coat with the vinaigrette.

finishing the movie countdown...

#3 - My Big Fat Greek Wedding. Because when you're in a relationship with someone, its not just the two of you...its your families, too. Its sweet & funny, and I love that its not perfect.

#2 - Benny & Joon. Not every relationship can fit into a cookie-cutter, and that's because we are all individuals. For better or worse, you're taking the wonderful and crazy parts of the love of your life. Its a rollercoaster, but its totally worth it when its right. Plus, Johnny Depp is so cute when he plays a "real" person, and Aiden Quinn is dreamy!

#1 - Australia. Because who doesn't love an epic romance that includes perfect Nicole Kidman and heavenly Hugh Jackman?! Its long, but its so worth it!

Penne with Spinach Sauce & #4: Message in a Bottle...better late than never!

2011-02-27T20:47:00.001-07:00

Don't you worry, there'll be no excuses coming from me about why I stopped my countdown to Valentine's Day. Only because I didn't stop it - I just took a little hiatus. Still been cooking, and watching some of my fave romantic comedies, so I'm gonna finish this thing even if it takes me 'til summer. My fingers are crossed that it won't! Better late than never, right? I don't believe that saying is applicable in every situation, but this is my blog, and I say it fits perfectly here.

Actually, this recipe is one you should be glad I didn't share until after the lover's holiday. Its mighty tasty, but it'll leave your breath wreaking of garlic for days! At least ours did. But after nearly five years of wedded bliss, you don't really let the breath thing get in your way anymore. Which is exactly why I chose the honorable mention that I did for today. This pasta really is delicious, and mighty healthy, so enjoy it with whomever will tolerate your breath after. That's how you know its true love.

Penne with Spinach Sauce

From Giada De Laurentis via foodnetwork.com

Ingredients

1 pound whole wheat or multi grain penne

3 garlic cloves

2 ounces goat cheese

1 ounce reduced fat cream cheese

3/4 tsp salt

1/2 tsp freshly ground black pepper

6 ounces fresh baby spinach leaves

2 Tbsp freshly grated Parmesan

Directions

Bring a large pot of salted water to boil. Add the penne and cook until its tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 tsp salt, 1/2 tsp pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle Parmesan over and serve.

#4: Message in a Bottle

There was no way I could leave a Nicholas Sparks selection off my list, so I'm sharing with you the most recent of my discoveries/favorites. I'm quite the fanatic of all things Nicholas Sparks (see this post on my personal blog to see just how serious I am), which makes it a joke that I just saw Message in a Bottle for the first time a couple of months ago. I loved it, although I was a wreck by the end (romantic and emotionally draining, just like every other movie based on one of his novels). But so worth it! Kind of like the pasta, kids! If you haven't seen it, you must. Its on Instant Play if you've got Netflix (how is it possible for technology to be a godsend and life-ruiner at the same time? I could seriously watch Netflix for days at a time!).

The Honorable Mention for the night is Couple's Retreat. Its funny because its true.

#5: French Kiss & Crock Pot Spinach Lasagna

2011-02-10T20:00:00.000-07:00

Every two weeks I host a healthy taster table at work (a fun part of my job as the employee wellness coordinator), and I saw this recipe on one of fave cooking blogs last week: Gourmified. It looked pretty darn good, and the guest host who posted it gave raving reviews of it. I put it on my list of recipes to sample for my bi-weekly taster. When I saw it on yet another of the blogs I follow: Just Cook Already, I bumped it right to the top of the list tout suite! Today was the day, and it was quite the success. It even rivals my current favorite lasagna (which is also super quick and healthy) which you can find the recipe to right here. Anyway, I hope you and whoever you choose to treat with this dinner find it as fabulous as we all did!

Crock Pot Spinach Lasagna

From Jessica Seinfeld

Ingredients

1 can (14.5 oz.) crushed tomatoes

3 cloves garlic, finely chopped

2 Tbsp. dried oregano

½ tsp. salt

¼ tsp. freshly ground black pepper

¼ tsp. red pepper flakes

1 container (15 oz.) part skim ricotta cheese

1 ½ c. grated mozzarella cheese

¼ c. grated parmesan cheese

8-12 lasagna noodles (depending on the size of your crock pot; precooked noodles are not necessary!)

6 c. fresh baby spinach

Directions

1. In a medium bowl, combine the tomatoes, garlic, salt, oregano, black pepper and red pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella, and parmesan.

2. In the bottom of a 5-6 quart slow cooker, spread a thin layer of the tomato sauce. Top with 3 of the noodles (breaking to fit, if necessary). Spread about 1/3 cup of the sauce over the noodles and layer with 2 cups of the spinach. Dollop 1/3 of the cheese mixture evenly over the top. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce, and ½ cup of mozzarella.

3. Cook on low, covered until the noodles are tender – especially in the center of the lasagna – about 3 to 3 ½ hours.

#5 = French Kiss

Ok, so I know this is not the most romantic scene from the movie, but it is one of the funniest for sure! This one is just one of those great, sweet romantic comedies. Its classic Meg Ryan (pre plastic surgery nightmare), and if you don't already love Kevin Kline, you will after this movie. He's offensive, and its fantastic.

Speaking of offensive...the honorable mention for today is Pretty Woman. If someone were to tell you that a story about a hooker would make a great romantic comedy, you might not believe them. But then you see the movie and you admit that you were wrong-o! I love this movie - again, its no oscar winner, but its classic. My grandmother even loves this movie ha! If you haven't seen it, it's time to just get it over with. You'll be glad you did. Promise.

Pecan Sour Cream Biscuits, #6 = Romeo & Juliet

2011-02-09T21:42:00.000-07:00

Due to the fact that I've been super out of touch, and out of cooking practice if I'm being quite honest, I'm posting this recipe which I actually baked back at the beginning of December. Better late than never, no? Yes. I took these biscuits to dinner with some family/friends and they were a BIG, BIG hit. Dick loved them, I loved them, our cousins/friends loved them, and they went surprisingly well with the delicious ribs that cousin John slaved over for dinner. They are nice and sweet...just like Romeo. Again with the bad transition, I know. But I'm kinda flying by the seat of my briches here, so you'll just have to deal.

Enjoy this one, food lovers - its quick, easy, and might darn tasty!

Pecan Sour Cream Biscuits

From Dorie Greenspan's Baking From My Home to Yours

Ingredients

2 c. all-purpose flour

1 Tbsp. baking powder

1/2 tsp salt

1/4 tsp baking soda

1/4 c. packed light brown sugar

5 Tbsp. cold, unsalted butter, cut into 10 peices

1/2 cold sour cream

1/4 c. cold milk

1/3 c. finely chopped pecans, preferably toasted

Directions

1. Center a rack in the oven and preheat to 425 degrees F. Line baking sheet w/ silicone paper.

2. Whisk the flour, baking powder, salt and baking soda together in a bowl. Stir in the brown sugar, making certain there are no lumps. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly cut & rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces and smaller.

3. Stir the sour cream and milk together and pour over the dry ingredients. Grab a fork and gently toss and turn the ingredients together until you've got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick, gentle kneading - 3 or 4 turns should be just enough to bring everything together. Toss in the pecans and knead another 2-3 times to incorporate them.

4. Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands or roll it with a pin until it is about 1/2 inch high. Don't worry if the dough isn't completely even.

5. Use a 2-inch biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working them as little as possible, pat out to a 1/2 inch thickness and cut as many additional biscuits as you can; transfer these to the sheet (the biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake w/out defrosting - just add a couple ore minutes to the oven time.

6. Bake the biscuits for 14-18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.

#6: Romeo & Juliet

Clearly this is the longest clip ever, but it's my favorite part of the movie! I was in the 6th grade when I first saw this movie, and totally swooning over Leo - after falling in love and crying my eyes out (7 times!) in Titanic ha! Anyway, I still think this is one of the sweetest scenes ever. The whole movie isn't the greatest, but this love story is probably the most famous love story in the world, so it makes my countdown this year. Because of cutie-patutie DiCaprio, the honorable mention for tonight is Titanic. Loved it then. Love it still. I'll never let go.

Dinner & a Movie Countdown to Valentine's Day: Bewitching Potato-Carrot Pancakes & #7 Pride & Prejudice

2011-02-08T21:33:00.001-07:00

I know I've been totally MIA forEVER, but I'm not gonna miss this opportunity to share some of the delicious recipes we've been enjoying and gush about some of my favorite romantic movies...just in time for the holiday of lovers! See last year's countdown HERE.

Folks, this is a cooking/foodie blog, so let's get right to the heart of this post...the food!

The first time I tasted potato-carrot pancakes was in San Francisco at the Home Plate, where I fell in love with their breakfast menu. I've tried to re-create some of the other dishes we tasted there, to some disappointment I must admit, but these little latkes were a delight! Plus, they gave me an excuse to use my new-ish food processor that Grandma Shirl gave me for my birthday! Not gonna lie, the power of food processors is a little frightening, but it was an adventure nonetheless. If you love breakfast for dinner as much as I do, and you're sick of resorting to pancakes/waffles/french toast every single time, then this is just the ticket, my friends. I hope you are bewitched by these potato-carrot pancakes as Mr. Darcy is for E. Bennet! Horrible transition, but just scroll down, will ya?

Potato-Carrot Pancakes

From Martha Stewart's Great Food Fast

Ingredients

3/4 lbs (about 3 medium) white potatoes, peeled

8 oz. (about 3 medium) carrots, peeled

1/2 c. thinly sliced scallions

coarse salt

1 large egg, lightly beaten

1/4 c. matzo meal

1/4 c. vegetable oil, for frying

1/4 c. reduced fat sour cream, for serving

1/4 c. apple sauce (sweetened or not), for serving

Directions

1. In a food processor fitted with a fine-hole grating attachment (or on the small holes of a box grater), grate the potatoes and carrots. Transfer to a large bowl; add the scallions and 1 1/2 tsp. salt. Using your hands, mix thoroughly. Mix in the egg and the matzo meal until combined. Divide into 8 mounds of equal size.

2. In a large nonstick skillet, heat oil over med-high heat, swirling to coat bottom of pan. Add half the potato mounds; flatten each to a 1/2-inch thickness. Cook until golden brown, 2-4 minutes per side.

3. Transfer to paper towels or parchment paper to drain. Rpeat with the remaining mounds (reduce the temperature to medium if browning too quickly). Sprinkle with salt, and serve with sour cream and apple sauce, if desired.

#7 - Pride & Prejudice (the newer one)

I just finished reading this book (yes, the book) for the first time ever today, and may I tell you that Mr. Darcy is just as horrible and wonderful on pages as he is on the silver screen? He has bewitched ME body and soul, and I am now a die-hard Jane Austen fan. For real. Not just because I love the movies that are based on her books. To tell you the truth, I actually hope that Sense and Sensibility is a much better book than movie because I don't like that movie at all.

If you can get your man to watch this with you, then you have more lady powers than I do because Dick is so not a fan of this flick. May have something to do with Kiera Nightly's underbite, but that can't be the only reason.

Because I do love Jane Austen, I must also add this honorable mention: Becoming Jane. I do love Anne Hathaway, but this movie is just so romantic, and sweet, and tragic. I love it. And I love James McAvoy. Enjoy, my lovely friends!

Sweet Harvest Pork Chops

2011-01-17T12:55:00.000-07:00

Autumn has come and gone (all too quickly, in my opinion - but that's the way Utah weather goes every year!), but I'm still making dinners that have the Fall flavor to them. I actually made this one up. Yep, an original from yours truly (one of the very few)! I tried my hand at whipping something up in the slow cooker for a big contest...that I did not even come close to winning. But when you taste this, I'm sure you'll be wondering why in the world not - just as I was. I tease. Sort of. Anyway, I tried it out with a pot roast as well, but the chops were our fave. And I learned, while in my very own test kitchen, that I highly favor white sweet potatoes over the regular orange-y sweet potatoes/yams that I see much more often. Hands down, the white get my vote.

Anyway, don't wait until next Fall to make this one. It's a delight all year-round.

Sweet Harvest Pork Chops

A Get in the Kitch Original

Ingredients

2 sweet apples, cored & sliced (I used gala and Fuji)

2 white sweet potatoes, cut into large cubes

4 pork chops, I used bone-in

1 14-oz can low-sodium chicken broth

2/3 c. apple cider

1/3 c. brown sugar

Directions

Combine all ingredients in the crock pot.

Cook on low for 6-8 hours, or high 3-4 hours.

Serve with a green salad.

resolution numero uno: cook, bake, blog.

2011-01-05T18:59:00.000-07:00

I'm not going to sit here and tell you (any of you that may still be there, occasionally checking this sedentary blog) how much I've been cooking/baking/in the kitchen. I could, but I won't. Why? Mostly because I haven't been doing much of any of that lately. Two resolutions on my very short list of resolutions are going to get me back in the kitch:

1. Overcome my fear of baking with yeast, and master the art.

2. Cook. And blog about what I cook. It's not that hard!

Proof is in the pudding, right? So, here's some pudding. In the form of a very, very tardy TWD rewind post.

These corniest corn muffins are great on their own, or on the side of a meal. My personal favorite way to eat them is crumbled up on top of a salad. They're actually the star of my favorite salad: Corn Bread Salad. Click here for that recipe, and see below for the muffin recipe.

Corniest Corn Muffins

From Baking From My Home to Yours, by Dorie Greenspan

Ingredients

1 c. all purpose flour

1 c. yellow cornmeal, preferably stone-ground

6 Tbsp. sugar

2 1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

pinch of freshly grated nutmeg, optional

1 c. buttermilk

3 Tbsp. unsalted butter, melted and cooled

3 Tbsp. corn oil

1 large egg

1 large egg yolk

1 c. corn kernels (add up to 1/3 cup more if you like) - fresh, frozen or canned (in which case, they should be drained and patted dry)

Directions

Center a rack in the oven and preheat to 400 degrees. Butter or spray the 12 molds in a regular size muffin pan.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, whisk the buttermilk, melted butter, oil, egg and other yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy, and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.

Bake for 15-18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

What are your cooking resolutions for 2011?

Christmas Eggnog Bread...Hallelujah!

2010-12-16T21:30:00.000-07:00

Just got back from a whirlwind trip to NYC with Dick - it was our Christmas gift to each other. Last year, we decided that since traveling is our favorite thing to do together that we'll just do vacations in place of presents. Best decision ever! It's a heckofa lot better than getting a million random things that I can't think of a single reason why the man I married would even imagine I could want in a million years. Let me just say that I thought I was in the Christmas Spirit before the trip, but after being in the Big Apple during the Holiday Season there is not even the shadow of a doubt that I'm ready. I've been cranking Glee Christmas all day every day in my office, and I'm loving every minute of it!

If you're looking for something to help get you in the spirit, or you need a new treat to take your neighbors for their gift this year, this Christmas Eggnog Bread is just the ticket. I came across the recipe in a collection my sister-in-law has, so I'm not sure where it originated, but God bless the jolly baker who whipped up this treat for all of us to enjoy!

Christmas Eggnog Bread

Ingredients

1/4 c. butter, melted

3/4 c. sugar

2 eggs, beaten

2 1/4 c. flour

2 tsp. baking powder

1 tsp. salt

1 c. eggnog

1/2 c. chopped pecans

1/2 c. chopped red cherries (I used craisins)

Directions

In a large bowl, combine butter, sugar & eggs; mix well. Combine flour, powder & salt. Stir into butter mixture alternately with eggnog, mix only until dry ingredients are moistened. Fold in pecans & cherries. Pour into a greased 8 x 4-inch loaf pan. Bake at 350 degrees for 60 minutes, or until bread tests done.

going back to NYC w/ Manicotti

2010-12-02T21:52:00.000-07:00

Have you ever tasted food so good that you dreamed about it after? It was probably something out of the norm, something not on your normal recipe rotation. You probably didn't even make it yourself. It was dinner at a friend's house, or a new restaurant. It doesn't happen often, but when it does it's something that sticks with you all day (like a sex dream, only you don't feel even the slightest bit guilty about it).

Manicotti from Sal's in Little Italy (remember our trip to the Big Apple?) is one of my dream-dishes. It comes up on a regular basis in conversation when Dick and I are out to eat. It's usually something like, "Yeah, this is good...but remember that manicotti at Sal's?" It was the perfect amount of cheesy - like so cheesy you couldn't even talk with a mouth full no matter how hard you tried! That's my perfect amount of cheesy. We loved NYC (and all the food we ate there) so much the first time around, that we're going back for our Christmas vacation! It's a pretty safe bet that we'll be stopping at Sal's.

Well, I finally tried my hand at manicotti. It wasn't quite what I'd hoped for on the cheesy side, but we didn't do much talking while we ate. Dick and I both loved it! And I have to admit I was a bit skeptical because the recipe called for crepes rather than pasta. I'm pretty sure I'd never had it that way before, but I'll definitely make it that way again. Not one complaint from this kitch. Not one. I loved the spinach, and I think next time I'll add some mushrooms, too. And I know that not everyone is a fan of leftovers, but we're big fans here. I don't like paying for lunch if I can just bring it from home. Especially if I loved it as dinner. I loved it as dinner, and then I loved it as lunch the next day. Give it a try, because I bet you will, too.

Manicotti

Adapted from 2 recipes found at www.foodnetwork.com

Crepes for Manicotti

1 c. flour

1 c. milk

1 egg, beaten

1/2 tsp. salt

Directions

1. Mix ingredients together and stir until smooth.

2. Drop by spoonfuls or 1/4 c. of mixture onto a hot, lightly greased nonstick 6-inch pan. Crepes should form and become dry almost instantly as you swirl the pan and its contents. Turn crepe over to cook other side quickly. Remove cooked crepe to waxed paper to cool.

**They can be stacked w/ waxed paper between each and then placed in the freezer until you're ready to fill them. This makes about 9 crepes that can be filled with more than just ricotta.

Filling for Manicotti

1 pound fresh spinach, stems trimmed and well washed or a 10-oz package frozen spinach, thawed

kosher salt, plus 1/2 tsp

3 c. marinara sauce

1 1/2 c. ricotta cheese

1 c. shredded mozzarella cheese

1 c. freshly grated Parmesan cheese

2 large eggs, lightly beaten

freshly ground pepper

pinch ground nutmeg

2 tsp. unsalted butter, diced

Directions

1. Bring a large pot of water to a boil over high heat, and season generously with salt.

2. Fill a medium bowl with ice water and season with salt, as well.

3. Boil the spinach, uncovered, until tender, about 3-4 minutes.

4. Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water.

5. Drain and squeeze the excess water from the spinach, and finely chop.

**Alternatively, if using thawed spinach, simply squeeze, and finely chop.

6. Cover the bottom of a 9x13-inch ovenproof baking dish with 1 c. of the marinara sauce.

7. In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 c. of the Parmesan, the eggs, and the spinach.

8. Season with 1/2 tsp salt, nutmeg, and pepper to taste.

9. Spoon some of the cheese into the center of each crepe, then fold over the edges to close. Line them up in the baking dish with the seam side down.

10. Cover with the remaining sauce and scatter the cheese on top. Dot with the butter.

Bake for 30 minutes, and serve.

{TWD} Rewind Recipe: Chocolate-Chocolate Chunk Muffins

2010-11-28T21:30:00.000-07:00

Happy Thanksgiving, everyone!

It's the time of year that we all count our many blessings, and I know that one on all of our lists (if you're not cuh-razy, that is) is chocolate! This is a food blog, folks, you don't have to feel guilty or silly admitting that here. As a matter of fact, it's something to be proud of here in the kitch! Another thing I'm thankful for is the fact that we got to choose a rewind recipe for the baking group Tuesdays With Dorie, because that is the reason I was able to bake these delicious little ditties! Chocolate for breakfast? Don't mind if I do.

Chocolate-Chocolate Chunk Muffins

From Baking From My Home to Yours, by Dorie Greenspan

Ingredients

6 Tbsp. unsalted butter

4 ounces bittersweet chocolate, coarsely chopped

2 c. all-purpose flour

2/3 c. sugar

1/3 c. unsweetened cocoa powder, sifted

1 Tbsp. baking powder

1/2. tsp. baking soda

1/2 tsp. salt

1 1/4 c. buttermilk

1 large egg

1 tsp. pure vanilla extract

Directions

1. Preheat the oven to 375 degrees, and butter a regular-size muffin tin with 12 molds.

2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from heat.

3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.

4. In another large bowl, whisk the buttermilk, egg and vanilla extract together until well combined.

5. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - a few lumps are better than overmixing the batter.

6. Stir in the remaining chopped chocolate.

7. Divide the batter evenly among the muffin cups.

8. Bake ~20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Pumpkin Cream Trifle & Brussels Sprouts Gratin for Thanksgiving

2010-11-22T22:00:00.000-07:00

Happy Thanksgiving, everyone! I know I'm a bit early, but I have to be if you're going to use any of my Thanksgiving recipes for the big day. I've only got two, but they're out of this world! I'm posting them both today to give you as much notice as possible (what, 2 full days isn't enough?!). I just made them for our first family Thanksgiving celebration yesterday, and both were big, BIG hits. I'm still getting FaceBook comments about them.

My favorite part about Thanksgiving is all the delicious food, of course, and even more so the Gingerbread house decorating after dinner (see pictures at the very bottom of this post). Many people would tell you that the Pumpkin Pie is their favorite part of Turkey Day. You're going to have to trust me when I tell you that you should just forget about the pie this year. Blasphemy, you say? Not so. I'm giving you a much better alternative! It is this fabulous Pumpkin Cream Trifle that will have you "mmmmm-ing" and "yummmmm-ing" with every single bite. You're just going to die! My friend, Keri, that gave me this recipe titled it "The BEST dessert ever," and I do believe she is right!

Pumpkin Cream Trifle

From Keri Abney

for the cake

1 package spice cake mix

1 3.4 oz package instant vanilla pudding mix

1 c. canned pumpkin

1/2 c. water

1/2 c. vegetable oil

3 eggs

1 tsp. ground cinnamon

1/2 tsp. ground ginger

In a large bowl, combine these eight ingredients, mixing well. Transfer to a 9x13 inch nonstick baking pan. Bake 350 degrees for 40-45 minutes. Cool on wire rack. At this point, the cake can be frozen for later use.

Making the Trifle

2 c. cold milk

2 3.4 oz packages instant cheesecake pudding mix

1 8 oz carton whipped topping, thawed

1 c. chopped pecans, toasted (optional)

*3/4 c. English Toffee bits (Skor bars mashed up work perfect)

*I used 8 Skor bars (just to make sure...)

Combine milk and pudding mixes; whisk for 2 minutes. Fold in whipped topping. Cut cake into 1-inch cubes. Layer cake, pudding mixture, pecans & Skor bar bits in a glass 3 quart bowl or trifle dish; repeat to make three layers of each. Refrigerate until ready to serve. Serves 15-20.

Brussels Sprouts Gratin

Adapted from Food Network Magazine, November 2010

Ingredients

2 Tbsp. unsalted butter, cut into pieces, plus more for the dish

Kosher salt

2 lbs. Brussels sprouts, outer leaves and stems removed

Pinch of red pepper flakes

Freshly ground pepper

1/2 c. heavy cream

1/2 c. mozzarella cheese, grated

1/2 c. Parmesan cheese, grated

1/2 c. bread crumbs

Directions

1. Preheat oven to 400 degrees and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8-10 minutes.

2. Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with butter pieces.

3. Bake the gratin until bubbly and golden brown, about 15 minutes.

Gingerbread "Heaven"

It's tradition to decorate Gingerbread houses every Thanksgiving with my mom's side of the family.

A tradition we all love.

Although looking at these pictures, I'm not exactly sure why. HA!

When the houses are bare, there are smiles all around...

But when the candy and icing come out, so do our true colors...

Just for a minute...

and then they're back again...

until Chow hides every last bit of candy inside her house...

Happy Thanksgiving!

Creamy, Crunchy Apple Dip

2010-11-14T21:59:00.000-07:00

If chocolate or cheese were food groups, one of those would probably be my favorite...or maybe even tie for my very favorite food group. But since neither of those gets it's own category, I choose fruit as my favorite food group. You can eat it on your cereal/oatmeal/toast/yogurt/waffles/pancakes for breakfast, as a snack, on the side of your lunch & dinner, mixed in with your salad for lunch or dinner, and with a little sugar for dessert - fruit is the jack-of-all-meals. And I love fruit for that reason. But you want to know something else I love about fruit? You can pair it with something completely unhealthy and not feel quite as guilty as you normally would eating that unhealthy thing. A perfect example of that situation is the apple dip I'm sharing with you today. It's absolutely divine, and definitely one of those things you could find yourself licking the bowl clean after finishing it off. Cheese. Brown Sugar. Heath bar. It's literally that simple. Don't forget the apples, though, or you're in for a major guilt trip.

Creamy, Crunchy Apple Dip

Something I picked up somewhere...I just don't remember!

Ingredients

8 oz. cream cheese, softened

1/2 c. light brown sugar

1/2 - 3/4 c. heath bar bits

Directions

Combine all 3 ingredients in a bowl & mix well, until the sugar is well-incorporated and not a grainy texture. Serve with Granny Smith apples, or other fruit of your choice (also very good with bananas!)

The Great Pumpkin

2010-11-04T22:14:00.000-06:00

I'm a big fan of traditions. As a matter of fact, I love 'em! Traditions, the good ones at least, give me that tingly, happy fluttery feeling from the ends of my hair to the tips of my toes...every time. One of my very favorites that Dick and I have had the entire time we've been married is enjoying a pumpkin-shaped pizza from Papa Murphy's. It started out as an excuse to not eat something I'd made, because, let's face it, in the beginning it was pretty bad, folks. But now, its just one of those things we look forward to - its festive, its fun, and its pretty darn tasty! Here's our 2010 Jacko-Yummy!

Another thing I really love is trying new recipes. I especially love making seasonal foods, so when I saw the recipe for this pumpkin penne I knew it was a must-try. Sometimes I halve recipes since its just Dick and I at our house, but when I think we're gonna like something I'll risk making the whole thing so we can have the leftovers for lunches at work throughout the week. The leftovers from this pasta were gone in record time, and may have even been fought over. Just a little bit, though. So, yeah, this yummy seasonal dish was a hit, and I bet it will be at your house, too!

Penne-Wise Pumpkin Pasta

From Rachael Ray on Foodnetwork.com

Ingredients

salt

2 Tbsp olive oil

3 shallots, finely chopped

3-4 cloves garlic, grated

2 c. chicken stock

1 15-oz can pumpkin puree

1/2 c. cream

1 tsp. hot sauce, to taste

freshly grated nutmeg, to taste

2 pinches ground cinnamon

salt & black pepper

7-8 leaves fresh sage, thinly sliced

grated parmigiano-reggiano

Directions

1. Heat water for pasta, salt it & cook penne to al dente.

2. Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes.

3. Stir in chicken stock and combine w/ pumpkin, stir in cream then season sauce w/ hot sauce, nutmeg, cinnamon, salt & pepper.

4. Reduce heat to medium-low and simmer 5-6 minutes more to thicken.

5. Stir in sage, toss with pasta with grated cheese, to taste.

TWD ~ Pumpkin Granola ~ Quarter of a Century!!!

2010-10-24T22:07:00.000-06:00

This past week was crazy, but it was the good kind of crazy. You know what I'm talking about, right? Started my new job as Employee Wellness Coordinator at a University very near my home, which was enough crazy for a whole month if you ask me, and I also turned 25 years old - that's a quarter of a century, folks!!! My fabulous bff, RJ, and phenomenal husband made it into a whole "birthweek" celebration - there was seriously some kind of shenanigan for me to look forward to every single day! They sure do know how to make a girl feel special. Also note, my grandma gave me a genuine food processor (so my blender won't have to work overtime anymore), and my parents gave me a SEXY KitchenAid Artisan Mixer that I've been drooling over since cooking/baking crept their way into my heart. I'm a very happy foodie!!! Anyway, with all the work/birthday goings on, I just did not have time to do my share of baking, but it was CARAMEL PUMPKIN PIE week, and that was the recipe I would have wanted to make for Tuesdays With Dorie this month, so I still have to post...even though its almost a week tardy. Janell, from Mortenson Family Memoirs has the full recipe posted, so click HERE to get the goods.

Like I said, I didn't make it, but I'm sure as heck not going to leave you empty handed. That's not my style. In honor of the season, I'm sharing with you a tasty & festive recipe for Pumpkin Granola. I got the recipe from a friend and former co worker's blog: Two Peas and Their Pod. It was a huge success - Dick had it as cereal, I had it in yogurt, and of course alone as a snack. Delicious every way we could think to eat it. Some people aren't big pumpkin fans, and I'm not gonna lie, I just don't understand that at all. The pumpkin in this isn't overwhelming, and it definitely doesn't effect the texture, so I think that even the pumpkin-haters should give this one a try.

Pumpkin Granola

From Maria at Two Peas and Their Pod

Ingredients

5 c. rolled oats

1 tsp. pumpkin pie spice

1 tsp. cinnamon

1/4 tsp. nutmeg

3/4 tsp. salt

3/4 c. brown sugar

1/2 c. pumpkin puree

1/4 c. apple sauce

1/4 c. maple syrup

1 tsp. vanilla extract

3/4 c. dried cranberries

1/2 c. pepitas

Directions

1. preheat oven to 325 degrees. Line a large baking sheet w/ parchment paper, and set aside.

2. in a large bowl, combine oats, spices, and salt. mix well.

3. in a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. whisk until smooth. pour wet ingredients into oat mixture and stir until oats are very evenly coated. they will be moist. evenly spread the mixture onto the prepared baking sheet.

4. bake for 20 minutes. remove pan from oven and stir. bake for an additional 15-20 minutes, or until the granola is golden and crisp. remove from the oven and stir in dried cranberries and pepitas. let cool completely. store in airtight container.

Pumpkin Blondies

2010-10-17T11:46:00.000-06:00

So, there were a couple of reasons for me being M.I.A. on the blogging scene, one of which being our trip to North Carolina that I posted about last time. The other reason is that I got a new job!!! The transition from one job to the other has kept me really busy - starting with the interview for the new gig, finding out that I actually got it, and then training my replacement for the old one. My last day was just this past Friday, and it took a lot of organizing and teaching to pass the torch to the new me. I really wanted to show her everything because I wanted to leave the people I've been working with in good hands. I know they are - just wanted to do everything I could to make sure, ya know?! Also note, I may have been working with them on improving their health for the last year and a half, but I wanted to go out with a bang, so I took them a treat on my last day. These pumpkin blondies were a hit! Not so healthy, but definitely festive and delicious. They loved them, and I know you will, too.

Pumpkin Blondies

Adapted from My Baking Addiction

Ingredients

1 c. whole wheat flour

1 1/3 c. all purpose flour

1 Tbsp. pumpkin pie spice

1 tsp. baking soda

1 tsp. cinnamon

3/4 tsp salt

1 c. (2 sticks) butter, softened

3/4 c. sugar

3/4 c. brown sugar

1 large egg

2 tsp vanilla extract

15 oz. canned pumpkin puree

12 oz. chocolate chips (mix of white & bittersweet)

3/4 c. chopped pecans, optional

Directions

1. Line a 9x13 inch pan with tin foil & spray with non-stick cooking spray. Preheat oven to 350 degrees.

2. Whisk together dry ingredients.

3. Cream butter & sugars until smooth.

4. Beat in egg & vanilla. Then beat in pumpkin.

5. Mix in dry ingredients until just combined.

6. Fold in chocolate chips.

7. Pour evenly into prepared pan & bake for 35-40 minutes.

8. Let cool completely in pan. Remove from pan by grabbing the edges of the foil and set on counter or flat surface to cut squares.

***I covered them and let them settle over night because I wanted them to be more chewy than cakey (they were cakey right out of the oven). They were perfectly chewy the next morning!!!

Highlights from the Crystal Coast ~ Food & Fantasies

2010-10-13T22:12:00.000-06:00

I know you've been dying to know where I disappeared to for a month, so here's part of the story. We made a quick, but fabulous, trip to the southern coast. The Crystal Coast in North Carolina, to be exact. There were a couple of reasons for heading out that way, but the one dearest to my heart is that I'm one of the biggest, girliest, sappiest fans that Nicholas Sparks has, and because I'm in love with all of his books (and movies based on them), I just had to visit the region they all take place. How lucky am I to have a husband that likes to entertain my crazy dreams?! I know. As luck would have it, we also got to eat some of the most DIVINE cuisine my lips have ever encountered. You're in luck, too, my foodie friends! Because you know this girl doesn't take a trip without taking just as many pics of her food as she does of her adventures. Here are some of both:

Fresh fresh FRESH seafood dinner of shrimp & scallops in an ocean of butter.

Is it still considered sailing if the wind isn't blowing?

Well, I'm sitting on a sailboat & loving every minute of it.

Bar. B. Que.

This is how its done, my friends.

L - R: Hush Puppies (my fave!!!), smoked pulled pork, chicken, slaw (eh), fries (I didn't even give them a thought after tasting the puppies...french what?)

First souvenir of the trip?

You know it was some of Moore's famous sauce!

A HUGE omelet and french toast at The Baker's Square in New Bern.

Breakfast of champions.

My favorite guilty pleasure is the tv show One Tree Hill (you can laugh all you want, but I'll still be watching it every week - been w/ the Ravens since day one back in 9th grade, so there's just no turning back).

My BFF, RJ, looked up some addresses of where they film the show in Wilmington, and Dick was kind enough to chauffeur me to a few. So fun!

B. Davis's store, Clothes Over Bros - I wish it was real!

Met some fellow fanatics @ the River Court. No kidding.

On the pier where many a One Tree Hill & Dawson's Creek scene have been filmed.

Waiting to be seated at The Chelsea, a restaurant that is in the book The Wedding by Nicholas Sparks, that just so happens to really exist.

I only know because I'm a stalker.

Fried Green Tomatoes.

I've never liked tomatoes, but this was all it took to convert me.

All I remember about this pasta was that there was crab, shrimp, and lots of veggies.

Oh, and that I loved it.

This was called South African Bread Pudding.

Call it whatever you want...it was the perfect ending to my perfect day.

Dick thought it was too rich. I don't even know what that means.

You can't tell because of the awesome flash in the window, but we had the best view of downtown right from our table. Seriously felt like I was right in the book.

Proof.

Remember in The Notebook when Ally and Noah lay in the middle of the street?

Dick is seriously my soul mate.

And such a saint for reenacting it with me!

We asked around for a new place to have breakfast the next day, but the only thing anyone told us was to go back to The Baker's Square.

So we did.

This butter syrup was heav-en-ly, I tell you.

Did you know New Bern is the birth place of Pepsi Cola?

Now you do.

On the ferry out to Hammock's Beach on Bear Island.

Frolicking in the sand dunes...just like in Dear John.

This was seriously our 3rd basket of hush puppies.

Enough to make me want to cry when I think of Jamie Oliver burying that family's Fry Daddy.

Who knew deep fried cornbread could be so dangerously addicting? I'm hooked for life!

We both are.

My first bite of soft shell crab.

Yummmm.

Last minute stop at the Waffle House.

I did have the apple cinnamon waffles, and I thoroughly enjoyed them.

Another delicious trip crossed off my list of dream vacations.

Thanks to this guy.

Love ya, babe!

Coming up:

Pumpkin, pumpkin, pumpkin

Casserole Stew, to clean out the fridge

2010-10-10T20:47:00.000-06:00

You know those times when you get to the end of the week and you've already made everything on your menu, but you have bits and pieces of all of those dinners left over in your fridge? This soup was the result of just one of those times. I needed to use it all so nothing went bad, but I just wasn't in the mood for a casserole. So in the spirit of the classic "odds & ends casserole" I made a sort of casserole stew, where I just threw it all in a pot of broth, heated, and served. It worked like a charm. Dick was happy, the fridge was almost bare, and I could start planning the next week's menu with a delicious meal in my belly.

Casserole Stew

A Get in the Kitch Original

Ingredients

4 c. broth (I used a mix of vegetable and chicken)

3 c. mixed veggies (I used carrots, yellow squash, mushrooms, & onions)

1 can kidney beans, drained & rinsed

1 1/2 c. shredded chicken, cooked

salt & pepper

Directions

1. Combine the broth & veggies in a large pot, and warm over medium-high heat. Cook until veggies are just tender.

2. Add kidney beans & chicken. Cook until warmed through. Salt and pepper to taste.

3. Serve with dinner rolls, so you can sop up the broth at the bottom of your bowl.

Peek-A-Boo! {TWD} Double Apple Bundt Cake/Jan's Fresh Pear Cake

2010-10-07T22:52:00.000-06:00

Hello friends! Life has been crazy crazy crazy, like it often is. But its back to reality, and back to blogging for me...finally! Oh, how I've missed being an active part of the fanatic foodie world. Don't worry, next time I will catch you up on all of my recent distractions, but today my post is dedicated to Tuesdays With Dorie. Lynn of Honey Muffin chose for us to bake Dorie's Double Apple Bundt Cake this week. Click HERE for the complete recipe for this sweet autumn treat.

I'm not gonna lie to you, I didn't make this cake. I didn't make any cake. But my mother made her very own Pear Cake that took our latest family party by storm, and I couldn't resist sharing it with you. So moist. So perfectly spiced. So... So... well, you'll just have to try it for yourselves to know what I mean. This will be perfect for the next time you have friends over for dinner and games, or the next family gathering you attend. Happy Fall, my foodie friends!

Fresh Pear Cake

From Janet Porter (my momma)

Ingredients

2 cups sugar

1 tsp salt

3 eggs (well beaten)

1 tsp vanilla

1 1/2 cups cooking oil

2 tsp cinnamon

3 cups flour

3 cups pears (peeled & sliced very thin)

1 tsp baking soda

Directions

1. Blend sugar, eggs, and cooking oil together.

2. Sift flour, soda, salt together.

3. Gradually add one cup at a time to sugar mixture.

4. Then add the vanilla and cinnamon and pears. Mix well and pour into a well greased and floured tube

or bundt pan.

5. Bake at 350' for approximately one hour.

***The softer the pears the more moist the cake will be.

Glaze

Melt and mix together:

1/2 square butter or margarine

1 cup sugar

1/4 tsp salt

Add:

1/2 cup buttermilk

1/4 tsp soda

Mix and boil for 2 minutes.

Let cool a bit then drizzle over cake.

Enjoy!

Peach-Mango Crisp

2010-09-07T16:58:00.000-06:00

We're heading out of town for the rest of the week (again), but I wanted to leave you with a delicious treat to make this weekend: Peach-Mango Crisp. The two of us went through a box of mangoes from Costco that was large and in charge, all by ourselves, and I think we're much better (and our tummies more satisfied) for it. We ate them raw, put them in salads, with yogurt, on cereal, and in oatmeal - you name it, we ate it with mangoes. We didn't have ice cream to top this little ditty, but it was still fabulous. I even had some of the leftovers for breakfast the next morning! Don't judge me - you'll probably do it, too.

Peach-Mango Crisp

A Get in the Kitch Original

Ingredients

2 c. ripe mango, peeled & chopped

2 c. fresh or frozen peaches, chopped

1/2 c. quick oats

1/2 c. brown sugar

1/2 c. whole wheat flour

1/3 c. melted butter or margarine

1 tsp. ground cinnamon

Directions

1. Mix all dry ingredients together in a medium sized bowl. Add melted butter and mix until well incorporated.

2. Toss the mango and peaches together in a separate bowl to mix, then pour into a 9 x 9 inch greased baking dish.

3. Evenly spread the topping over the fruit in spoonfuls.

4. Bake at 375 degrees about 25 minutes, or until the fruit is bubbling and the topping is browning and getting crispy.

We're going to spend a long weekend on North Carolina Coast, and I can't wait to taste some real southern cooking! Stay tuned for my report on the trip and food!

Pear & Walnut Rice Salad w/ Cranberries

2010-09-01T22:21:00.001-06:00

I know it might be hard to believe that I work in the health field when you look at a number of the oh-so-unhealthy (but delicious) recipes I've shared with you, my foodie friends. But believe it or not, I am a health professional. You might think that I would feel guilt in flaunting the less than healthy treats, but I don't. My mission is to live a life of balance where I can experience all of the physical activity I can get and enjoy eating all of the foods that I love in moderation. Its a package deal - you have to practice both exercise and moderation for it to work - and I want you all to enjoy that same balance and happiness with me. That being said, I expect people to be smart enough to eat only a small slice of the banana split ice cream cake, and not the whole thing on their own. I won't feel guilty for someone else being a dummy. Anyway, every week I post a "healthy recipe of the week" on a bulletin board at work for all to see, and this was one that I couldn't wait to test in my own kitchen. Dick and I were both huge fans, and we fought over who got to take leftovers for lunch when it began to disappear. So, if you had pizza for dinner last night, try balancing your menu out with this one tonight! That way none of us will feel guilty.

Pear & Walnut Rice Salad w/ Cranberries

From EatingWell Magazine

Ingredients

3 c. cooked brown rice

1 large pear, cored & diced

3 medium green onions

1/2 c. chopped toasted walnuts

1/3 c. crumbled blue cheese

1/3 c. prepared raspberry vinaigrette

1/2 tsp. salt

1/4 tsp. pepper

handful of dried cranberries

Directions

Mix all ingredients until well-incorporated.

Serve warm, cold, or at room temperature - all taste great!

spaghetti + summer squash = delicious!

2010-08-28T00:44:00.000-06:00

Looking for something quick & healthy for dinner tonight? Well my friends, you've come to the right place. And did I mention the time involved would be minimal? Add that one to the pro's. Summer is winding down, and the last thing you want to do is waste lots of your precious play-time slaving away in the kitchen. Am I right? Of course I'm right. So, don't let me take up any more of your time, either. Take 20 minutes to make this dinner, and enjoy the bounteous fruits of your SLIM efforts.

Spaghetti with Summer Squash

A Get in the Kitch Original

Ingredients

12 oz. whole wheat spaghetti

2 Tbsp. olive oil

1 small to medium zucchini squash, chopped into 1-inch pieces

1 small to medium yellow summer squash, chopped into 1-inch pieces

6 oz. button mushrooms, brushed clean & quartered

Your favorite pasta sauce

1/2 c. grated Parmesan cheese

salt & pepper to taste

Directions

1. Cook spaghetti as directed until al dente.

2. Meanwhile, saute vegetables in olive oil in a deep skillet until tender, about 5 minutes.

3. Drain pasta, then pour it into the skillet with the vegetables.

4. Add your favorite pasta sauce, and gently toss the pasta and veggies to coat them.

5. Dish up & top with grated Parmesan cheese.

The best part of waking up is...Oatmeal Breakfast Bread! {TWD}

2010-08-24T21:51:00.000-06:00

Its time again for my post with the cooking club Tuesdays With Dorie, but I'm kinda breaking the rules a bit, so I hope you can keep a secret. I was out of town with my Momma last week and missed this recipe that I'd really been looking forward to, so I'm making it this week (and that's where the rule-breaking comes in). I'm out of order, but you're gonna be thankful for my rebellious ways the instant you taste this bread! The thing that really got me swooning and wanting to try the recipe is in the book when Dorie describes the bread as "pudding-soft." How could I resist? Clearly, I could not. I changed things up as follows with scrumptious results: skim milk instead of buttermilk; 1/2 c. wheat flour & 3/4 c. all purpose flour; Craisins for the dried fruit; and no cloves.

I can't wait to go to sleep tonight so I can wake up and have it for breakfast! Don't worry about the fact that I just got done having a slice for dessert.

Oatmeal Breakfast Bread

From Baking: From My Home to Yours, by Dorie Greenspan

Click HERE to find the complete recipe at Oven Love

Stuffed Zucchini

2010-08-22T15:10:00.001-06:00

Are your fridge drawers overflowing with squash like mine are? We don't even have our own garden, and they're coming out of our ears! We are pretty lucky people to have such wonderful friends/neighbors/family to share the fruits of their labors with us, huh! I know. Hopefully next year we will be able to pay it forward. For now though, you have someone else's green thumb to thank for this tasty dinner. I've seen zucchini stuffed with a variety of things - meat, rice, veggies, greens, etc. - so I figured I'd just use what I had. That's the greatest thing about recipes like these (aside from the fact that they're easy & pretty quick!) - you can substitute almost anything you've got in your fridge for something I used that you might be out of (or can't stand the taste of). So, get busy making those little zucchini boats and set sail with stuffed zucchini for dinner tonight!

Stuffed Zucchini

Ingredients

2 medium zucchini, cut in half lengthwise & centers hollowed

1 1/2 c. cooked brown rice

1/3 c. sun dried tomatoes, roughly chopped

1/2 c. artichoke hearts, roughly chopped

1/3 c. button mushrooms, chopped

3/4 c. grated Parmesan cheese

garlic & onion powder to taste

salt & pepper to taste

Directions

1. Line a baking sheet with parchment paper or tin foil and place zucchini halves rounded side down on the tray.

2. Mix together all other ingredients & spoon the mixture into the hollows of each zucchini halve. Be generous with the filling!

3. Bake 20-25 minutes at 375 degrees, or until cheese in filling is just starting to brown & zucchini is tender.