Italian Salad

This salad was my dinner last night.  I almost ate the entire bowl by myself.  So good!  It was a staple in my home growing up and it's super simple.  I love veggies but I don't always love lettuce...therefore, this is the perfect salad for me.

-Box of button mushrooms, stems removed and sliced thin

-2 tomatoes, cut into bite sized pieces

-1/4 of a large  red onion, sliced very thin

-3/4 of an English cucumber, skin removed and sliced thin

-Quality olive oil and balsamic vinegar

-Salt and pepper

-Italian seasoning



Toss all the veggies in a bowl.  Sprinkle generously with salt and freshly ground pepper and add about a tablespoon or so of dried Italian herbs (basil, oregano or whatever mixture you have on hand).   Pour a few generous tablespoons each of the olive oil and balsamic vinegar over veggies and stir gently to coat everything.  Let sit and marinate at least 20-30 minutes and then serve.  I let it sit on the counter to marinate and serve at room temperature because I don't like my veggies cold.

Scott loves to take leftovers of this stuff to work with him the following day.  He thinks it tastes even better then next day! 

*I love serving this salad with pizza so I can dip my crust in the excess dressing.  Or, just serve with some fresh Italian bread to dab up all the extra oil/vinegar.  YUM!

*You can also add in fresh mozzarella balls to this mixture. 

Easy Buckeyes

Scott isn't much of a sweets guy.  This is great, cuz I'm not much of a baker.  However, this year, he kept hinting that he was craving Buckeyes...a staple at Christmas time in our home state of Ohio.  Believe or not, in all my 34 years I've never eaten a buckeye, let alone made one.  I wanted to surprise him with a batch.  Thank goodness for the Internet because I found this recipe for "Almost Instant Buckeyes."  I think making these will now be an annual tradition in the Segal home.  They got great reviews from the hubs, kids, and friends/neighbors. 

-1 (10 ounce) package peanut butter chips

-1 (16 ounce) can vanilla ready-to-spread frosting

-1 1/2 cups semi-sweet chocolate chips

 

 

Line some cookie sheets with waxed paper or parchment paper.  Melt pb chips in microwave.  Stir after every 30 seconds.  They will take about 2 minutes to melt.  Remove from microwave and stir in frosting...I use a hand mixer. Let stand about 10 minutes or until cool enough to handle. 

Roll peanut butter mixture into 1-inch balls; place on cookie sheet.  Refrigerate (or freeze) for 15 minutes.  Meanwhile, melt chocolate chips the same way you melted the pb chips. 

 

 

Pierce each pb ball with a toothpick and dip into the melted chocolate.  Leave a small area around the toothpick uncoated so the ball resembles a buckeye.  Place dipped ball on a wax paper covered cookie sheet, pushing the candy off of toothpick with tines of a fork (or a clean finger).  To smooth  out the toothpick mark, give the hole a pinch and then smooth it down.  Let stand for 5 minutes or until set. (I put mine in the freezer).

 

 

Makes about 5 dozen.

 

 

These truly were a cinch to make...I mean I made them so how difficult could they be??   Mine don't look as pretty as those on the website but hey, it was my first go at them!

Shrimp Chip Dip

I love this dip! It's super salty and great with chips or crackers. It reminds me of holiday events at my Aunt Chris' house when I was younger. I don't really like seafood, but still crave this dip.

-1 can cream of shrimp soup
-1 (8 ounce) cream cheese, softened
-garlic salt to taste

Mix ingredients thouroughly and then chill. Serve with chips or crackers. The trick to no lumps in your dip is to blend the cream cheese well before adding in the soup.

From the kitchen of Christine Allman.

Chris Kringles

These are my favorite Christmas cookies. I'm not much of a baker the rest of the year, but I do bake some cookies for friends during the holidays.  These cookies taste like brownies with powdered sugar on them. Santa likes them too!

-1/2 cup vegetable oil
-4 squares unsweetened chocolate

Melt these two ingredients together. Heat slowly, mixing every 30-60 seconds in microwave or heat in a double boiler, stirring constantly.

-2 cups sugar
-4 eggs
-2 teaspoons vanilla
-2 cups flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 cup powdered sugar

Mix chocolate and oil mixture with sugar. Add eggs and vanilla and beat well. Stir in dry ingredients until mixed thoroughly. Refrigerate dough, covered, for a MINIMUM of 2 hours or overnight. Drop teaspoons of dough into powdered sugar and roll to coat. Bake on an ungreased cookie sheet at 350 degrees for 10-12 minutes.*

Cool slightly (about 2 minutes) and then remove from cookie sheet before completely set. Makes about 3 dozen.

*While I have the cookies in the oven baking, I stick the bowl of dough back in the fridge or freezer to keep the dough cold. The dough is much easier to work with when it is super cold.

Chicken Marsala

This was my first go at Chicken Marsala at home and it turned out quite well. I used a few recipes to come up with this one...I elimated some steps and ingredients in the other ones. I am all about simple here! Enjoy.

-4 boneless, skinless chicken breasts
-1/2 cup flour
-5 teaspoons dried marjarom
-1 teaspoon salt
-1/4 teaspoon pepper
-1 cup fresh mushrooms, sliced
-1/2 bunch of scallions, sliced
-3 tablespoons butter, divided
-1/4 cup chicken broth (more if you would like sauce for pasta/rice)
-1/4 cup dry Marsala or sherry (more if you would like sauce for pasta/rice)

Rinse chicken and pat dry. Slice each breast in half. (I do this while breasts are still frozen - they cut a lot easier when they are slightly frozen). Place each breast between plastic wrap and pound slightly to 1/8 inch thick. Stir together flour, marjoram, salt, and pepper. Press chicken into flour mixture on both sides. Shake off excess. In large skillet, cook mushrooms and green onions in 1 tablespoon of butter until tender. Remove from skillet. In same skillet, cook chicken in a couple tablespoons of olive oil over medium heat for about 4 minutes, turning to brown evenly. Return mushrooms and green onions to skillet. Add broth and Marsala. Cook, uncovered for 5-10 minutes or until mushroom mixture thickens slightly and chicken is cooked through, stirring occasionally. If you want to serve with rice or angel hair pasta, add additional broth, Marsala, and butter to make enough liquid for a sauce.

Beef, Barley & Quinoa Soup

I had a little barley and a little quinoa left in my pantry and was trying to come up with something that I could use them both in... I decided to adapt the soup recipe on the back of the barley box a little bit.  The fam seemed to like it so I think I'll make it again.

-1/2 pound lean ground beef, browned and drained
-1/2 cup onion, chopped
-1 clove garlic, minced
-8 cups beef broth
-2 cans of Rotel
-1/2 cup Barley, uncooked
-1/4-1/2 cup quinoa, uncooked
-1 can lima beans, drained/rinsed
--1/2 cup celery, chopped
-1/2 teaspoon dried Italian herbs
-1-2 bay leaves
-1 family size package of frozen mixed vegetables (peas, carrots, green beans, corn)

In large stock pot, saute onion, celery, and garlic in a little olive oil until tender. Add all additional ingredients EXCEPT quinoa and frozen veggies.  Cover and bring to a boil.  Reduce heat and simmer for about an hour, stirring occcassionally.  Add in quinoa and frozen veggies and cook about 10-15 minutes or until vegetables are tender.  Add additional water if needed since the soup with thicken upon standing.

Turkey Noodle Soup

-3-4 cups cooked turkey or chicken, roughly chopped ( I used my leftovers from Thanksgiving)
-1 cup celery, sliced
-1 clove garlic, minced
-1 large family size back of frozen mixed veggies (peas, carrots, green beans, corn)
-4 cans chicken broth
-2 cans waters
-1 can diced tomatoes
-1/2 cup chopped onion
-1/2 package egg noodles
-1/2 teaspoon chicken bouillon
-1/2 teaspoon dried marjoram
-1 bay leaf
-1/2 teaspoon dried parsley

In a large stock pot, saute onions, celery, and garlic in a little margarine.  Add all ingredients EXCEPT frozen veggies and noodles.  Simmer soup for 30-40 minutes.  Add in frozen veggies and noodles and simmer for an additional 10-15 minutes.

Spaghetti Bread

Again, thanks Pinterest for hooking me up with this recipe that I found here.  Spaghetti baked in bread....hello carb overload!  This family loves their pasta and bread so I knew this would be a hit.  So easy, so good!  It's as yummy as it looks, I promise!

-1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
-6 oz spaghetti, cooked
-1 cup thick spaghetti sauce
-8 oz mozzarella cheese, cut into 1/2 –inch cubes
-1 egg white
-Parmesan cheese
-Parsley flakes

Spray baking sheet with non-stick cooking spray (or use parchment paper).  Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.  Cook spaghetti according to package instructions. Drain and let cool slightly.  Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Top with sauce and cheese cubes. (I mixed my spaghetti and sauce together first).  Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.  Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).  Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Next time, I think I'll add in about 1/2 pound of browned ground beef or Italian sausage.

Balsamic and Brown Sugar Glazed Pork Tenderloin

I'm always looking for new crockpot recipes to try.  Here's a great one I found on Pinterest...it's courtesy the blog,  C+C Marriage Factory.   I make pork tenderloins all.the.time (seriously about once a week).  However, I have yet to make one in the crockpot.  This recipe is seriously tasty.  I served it with my favorite Brussel Sprout recipe.

-1 (2 pound) boneless pork tenderloin (or regular pork loin)

-1 teaspoon ground sage

-1/2 teaspoon salt

-1/4 teaspoon pepper

-1 clove garlic, crushed

-1/2 cup water

Glaze

-1/2 cup brown sugar

-1 tablespoon cornstarch

-1/4 cup balsamic vinegar

-1/2 cup water

-2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Crispy Cheddar Chicken

Is anyone else addicted to Pinterest?  I love trying new recipes and Pinterest has become my favorite place to get dinner inspiration.  I've tried quite a few new recipes (check out my Pinterest Food Board)lately and most have gotten high marks.  I'll post them all soon.  For now, here's one that I found on Jamie Cooks It Up via Pinterest.

-4 large chicken breasts

-2 sleeves Ritz crackers
-1/4 teaspoon salt
-1/8 teaspoon pepper
-1/2 cup milk
-3 cup cheddar cheese, grated
-1 teaspoon dried parsley
-1 (10 ounce) can cream of chicken soup
-2 tablespoons sour cream
-2 tablespoons butter

Cut each chicken breast into 3 large chunks.  In a small food processor grind up the ritz crackers (I just put the crackers in a large ziploc bag and crush with a rolling pin...I'm old school and still don't own a food processor).  Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.

Dip each piece of chicken into the milk, then the cheese, and finally the cracker crumbs.

Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.  Sprinkle the dried parsley over the chicken.  Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

 

My kids were acting up while I was making dinner and I completely forgot to make the sauce for the chicken.  Whoops!  The chicken was still fantastic without it.  You can't go wrong with cheddar cheese.  

 

 

Herbed Chicken in White Wine

I had a 1/3 of a bottle of white wine left from Thanksgiving and did some searching online for a new recipe to try to use it in tonight.  I came up with this after making some adaptations to this chicken recipe that I found on allrecipes.com.   During dinner, Scott asked if we could "add this one to the meal rotation." My five year old (who is usually telling me his dinner is gross) said "Mom, you're a great cook."  I think this recipe is a keeper!

-5 large boneless, skinless chicken breast, cut into pieces (about 3 pieces each breast)

- garlic powder to taste

- 1 package (8 ounces) fresh mushrooms, sliced

-1 medium onion, diced

-1/2-1 teaspoon dried basil (I never measure but this is approximately the amount I used)                   

-1/2-1 teaspoon dried oregano

-1/2-1 teaspoon dried rosemary

-1/2-1 teaspoon dried thyme

-1 clove minced garlic or 1 teaspoon garlic powder

-ground black pepper to taste (probably 1/4-1/2 teaspoon)

-1 teaspoon poultry seasoning

-1-2 cups dry white wine (I used some chardonnay)

- 1 (10.5 ounces) can chicken broth

-about 1/2 cup water and 2-3 tablespoons flour stirred together until smooth in a separate bowl

Heat olive oil in a large stockpot over medium heat. Sprinkle chicken with garlic powder, and brown on both sides. Remove chicken to paper towels.

Add mushrooms, minced garlic and onions to pot.  Cook, stirring occasionally, until onions are tender.  Add wine and deglaze the pan, scraping up any brown bits from the bottom of the pot.  Add chicken back to pot and sprinkle in all the herbs and seasonings.  Finally, add the chicken broth.  Give it all a thorough stir to combine.  Cover and simmer over low heat for about 30 minutes.  Add the flour/water mixture to pot and stir until combined.  Continue to simmer on low (this time uncovered) for another 30 minutes or until your sauce thickens a bit.

Serve over warm egg noodles or rice.   

Roasted Asparagus

This is the only way I make asparagus anymore.  All three Segal boys fight over these at the dinner table....no joke.  So, so good (and easy)!

-1 bunch thin asparagus spears, trimmed (woody stalks removed)

-a few tablespoons olive oil

-Parmesan cheese

-sea salt

-ground black pepper

Lay asparagus on a baking sheet.  Drizzle with olive oil.  Sprinkle generously with a salt, pepper and Parmesan cheese.  Toss the asparagus with your hands and make sure spears are evenly coated in oil/seasoning.  Arrange the asparagus onto the baking sheet in a single layer.  Bake at 425 degrees until tender, 12 to 15 minutes depending on thickness. The spears will just be starting to brown.  I promise you'll never make your asparagus any other way!

Raspberry Walnut Baked Brie

I am obsessed with Brie.  I could eat an entire round of it in one sitting.  I just tried this baked Brie recipe off of allrecipes.com last weekend.  Loved it and it's super simple!

-1 sheet of frozen puff pastry, thawed
-1 (8 ounce) round of Brie cheese
-1/3 cup raspberry jam (I used raspberry preserves)
-2 tablespoons chopped walnuts (I used a little more than this)

Preheat oven to 350 degrees.  Line a baking sheet with foil and grease with cooking spray.  Lay the puff pastry onto the prepared baking sheet. Center the Brie wheel onto the pastry.  Spread the jam over the top of the Brie.  Sprinkle the walnuts over the jam.  Fold the puff pastry over the top of Brie, sealing the openings.  Bake in preheated oven until the pastry is golden brown, about 20 minutes.  Serve with crackers (my favorite for Brie are Table Water Crackers).

Spanish Rice

This is a recipe that is so versatile.  I usually make it with leftover taco meat. When I make tacos, I brown 2 pounds of ground beef and drain the grease.  Then, I add a packet of taco seasoning and water along with a can of black beans (drained and rinsed) and a can of corn (drained).  This is my effort to sneak a few extra veggies/fiber/protein into the kids' tacos. We usually need about 1 pound of this beef mixture for our tacos leaving the second pound for me to use for something else....like this Spanish Rice.  It can be eaten as a main dish or as a side dish. Scott has been known to pile it on top of tortilla chips to make some nachos or on top of shredded lettuce as a taco salad.  It also works well as a burrito filling.

-1 pound ground beef with taco seasoning and corn and black beans (see above)
-4 cups cooked brown rice
-1/4-1/2 cup chopped peppers (red, green, yellow...whatever you have)
-1 can diced tomatoes (or rotel)
-2 carrots, chopped (or a about 10-15 baby carrots, chopped)
-2-3 stalks of celery, chopped
-1/2 medium onion, chopped
-2 cloves garlic, minced
-shredded cheese (cojack is my fave)
-1/4 teaspoon salt
-1/4 teaspoon chili powder

Saute onion, celery, garlic, carrots and peppers in a little olive oil until tender.  Mix in beef mixture, rice, tomatoes, salt, chili powder, and a little water.  Simmer uncovered for about 15 minutes until water is incorporated.  Add more water as needed so rice doesn't burn.  When serving, sprinkle with a little shredded cheese.  I also like some jalapenos on mine.

A Year of Slow Cooking

Here is another of my favorite websites to check for new crockpot recipes to try....

A Year of Slow Cooking

A few years ago, the author of this blog made a New Year's resolution to use her slow cooker every day for a year.  That was in 2008 and she is still blogging new crockpot stuff.  She has tons of fantastic recipes on her blog including making yogurt and baked sweet potates in her crockpot.


 

Crockpot Beef Stew

If possible, I always try to double recipes so I can freeze half for a future meal.  This makes enough for me to freeze half for another meal in a few weeks. 
-2 lbs stew meat
-2 cans beef broth
-2-3 cans tomato juice
-2 potatoes, peeled and cut into 1 inch pieces
-1 large bag of frozen mixed veggies (green beans, corn, peas, carrots)
-1 can of lima beans, drained
-1-2 tablespoons Italian seasoning
-3-4 bay leaves
-2-3 garlic cloves (minced)
-black pepper
-paprika

Mix all ingredients together in your crockpot.  Cook on low for 8-10 hours. 

Chicken and Dumplings

Has anyone else become obsessed with the Crockpot Girls?  I use my crockpot at least 2 times per week.  It's perfect for soccer practice nights when we have to eat dinner and be out the door by 6pm.  No pots and pans for me to clean up (well, except for the crockpot!).  I am always on the hunt for good crockpot recipes so I am loving the crockpot girls new website! 
I tried the CP girls C&D recipe last week and it was a hit with the fam.

-4 boneless/skinless chicken breasts
-2 tablespoons of butter
-1 (10.75 oz) can of cream of chicken soup
-1 (10.75 oz) can of cream of celery soup
-3 1/2 cups of chicken broth
-1 onion, finely diced
-1 cup celery, diced
-1 cup carrots, diced
-Chicken boullion seasoning or cube
-salt and pepper to taste
-1 (10 oz) package of refrigerated biscuit dough, torn into pieces

1. EXCLUDING THE BISCUITS put all ingredients in…
2. Cover and cook on LOW for 8 hours.
3. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture, place the torn biscuit dough in and cook until the dough is no longer raw in the center.
made chicken and dumplings for dinner tonight.

Roasted Broccoli

This is my favorite way to eat broccoli!  I think it tastes so much better this way instead of steamed.  Plus, it's super simple. 

-Head of broccoli, cut into bite-site florets

-Olive oil

-Garlic powder

-Salt

-Pepper

Pre-heat oven to 450 degrees.  Layer broccoli florets on a baking sheet.  Spray with olive oil (I have one of those Pampered Chef sprayers).  If you don't have this or something comparable, you can just drizzle with a little olive oil (1-2 T maximum).  Mix broccoli around to make sure it's well coated.  Sprinkle generously with garlic powder, salt and freshly ground pepper.  Bake for about 10 minutes (give or a take a few minutes) until the florets start to brown.  Keep an eye on it.  It changes quick.  You are usually safe for at least 8 minutes.  I love that the broccoli stays bright green and is still a little crunchy.  My kids love it too.  Enjoy!

Ina's Sweet Potato Fries

Does anyone else love Ina Garten?  I saw her make these on Barefoot Contessa a few weeks ago and had to try them for myself.  They were a hit with all 3 boys.  A & Z especially loved that I was giving them permission to eat as many "fries" as they wanted.

-2 medium sweet potatoes, peeled

-2 tablespoons good olive oil
-1 tablespoon light brown sugar
-1/2 teaspoon kosher salt, plus extra for sprinkling
-1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees.  Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer.   Combine the brown sugar, salt, and pepper and sprinkle on the potatoes.  Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Drain on a paper towel.  Sprinkle lightly with salt and serve hot.

Restaurant Style Salsa

My friend, Katie, brought this PERFECT salsa over the other night.  She snagged it off the Pioneer Woman's website (I love the Pioneer Woman!!) and said that she never eats jarred salsa anymore.  It's super easy and I have a feeling I will be doing the same thing.  I love me some chips and salsa!

-1 can (28 Ounce) Whole Tomatoes With Juice
-2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
-1/4 cup Chopped Onion
-1 clove Garlic, Minced
-1 whole Jalapeno, Quartered And Sliced Thin
-1/4 teaspoon Sugar
-1/4 teaspoon Salt
-1/4 teaspoon Ground Cumin
-1/2 cup Cilantro (more to taste)
-1/2 whole Lime Juice

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.  I haven't tried this yet, but I think I will add in a rinsed jar of black beans and a rinsed can of sweet corn and gently stir before serving.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

From the kitchen of Katie Talbert

Blue Cheese and Honey on Baguettes

My husband recently came home from a trip up in Canada where he tasted this yummy appetizer one evening.  It didn't sound tasty to me but once I tried a bite, I could not stop eating!!!  Very simple and so good.

-Honey
-Large hunk of blue cheese
-A baguette, sliced into 1/2 inch pieces

Slather some blue cheese onto a piece of bread.  Drizzle with a few dots of honey (not too much...just a smidge for a little sweetness).  Eat.  Pure heaven!  Goes great with a glass of wine.

BBQ Cups

I saw this recipe on Busy Kids = Happy Mom, a blog that I frequent.  I'm always looking for something fun and easy to make with the kids so thought I'd give it a try.  They had so much fun "helping" and thought the finished product was tasty.  Seemed healthy enough for their growing bodies so we were all happy.

-1 pound ground beef (or turkey)
-2 Grands Flaky Biscuits (the kind you can pull apart)
-1/2 cup shredded cheese (cheddar or whatever you like)
-1/2 cup  barbeque sauce (any flavor)

Brown ground beef and removed excess grease.  Add the cheese and bbq sauce and mix together with the cooked meat.  Lightly spray a muffin pan with Pam. Divide each biscuit in half (peel it in half where you see the division in the dough already) and shape inside of muffin pan.  This takes a little stretching.   Scoop the meat (about a heaping soup spoon full) filling into the biscuit.  Bake according to biscuit directions (350 degrees for 14 -17 minutes).  Makes about 24 "cups."  The boys ate a few and then I froze the rest.  I layed them out on a cookie sheet and put them in the freezer.  After about an hour, I took them off the cookie sheet and put in a plastic bag for future use.   

Chipotle Pork Tacos with Pineapple Salsa

A-MAZING all around.  Flavors are fantastic and this will be a regular on our dinner table.   This is very different than anything else I usually cook and it was welcomed warmly by the husband.

Salsa
-2 cups minced pineapple (fresh is best but I used canned because I forgot my pineapple during my shopping trip this week...still tasted great!)
-1 cup minced apple (I used a crisp Gala)
-1/4 cup minced shallots (didn't have shallots on hand so I used some Vidalia onion)
-2 tablespoons chopped cilantro
-1 tablespoon fresh lime juice
-1/2 teaspoon ground cumin
-1/4 teaspoon salt

Tacos

-1 tablespoon canola oil
-1 cup thinly sliced yellow onion (I used vidalia)
-2 garlic cloves, minced
-1 1/2 pounds pork tenderloin, cut lengthwise and thinly sliced crosswise
-1/2 cup fat-free, less-sodium chicken broth
-1 tablespoon cider vinegar
-1 teaspoon dried oregano
-1 teaspoon ground cumin
-1/2 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-12 cherry tomatoes, quartered (I used grape tomatoes)
-2 chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)
-12 (6-inch) corn tortillas, warmed

To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill for at least an hour.

To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and the rest of the ingredients (except tortillas). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.

From the kitchen of Kate Thomason.

Notes:
*My kids can handle like a little spice in their food but the chipotle peppers were a little much for their palates.  Next time, I will pull out some of the pork for their tacos before adding the peppers in to the dish.
*When I cut chicken breast for recipes, I usually do so while they are partially frozen.  However, I failed to do this with the pork.  What a mess...took me forever to slice through it.  I highly recommend freezing your tenderloin (at least partially) so it's a little firmer to slice through.  It would have saved me a lot of time.

Creole Potato Salad

I am not generally a fan of potato salad, mainly because mayonnaise grosses me out a little bit.  However, I was introduced to this zippy mustard based potato salad by my friend Katie this past weekend.  Yum with a capital Y.  I'm in love!!!  I also love my friend Dori's Pesto Potato Salad which uses pesto sauce instead of mayo as a dressing for the salad.

-3 pounds red potatoes, scrubbed well and cubed
-3/4 cup mayo
-1/2 cup Creole mustard (recommended: Zatarains)
-2 tablespoons apple cider vinegar
-1 teaspoon sugar
-Salt and freshly ground black pepper
-1 small Vidalia onion, chopped
-2 stalks celery, chopped
-2 cloves garlic, chopped

Place the cubed potatoes in a large pot of cold salted water. Bring to a boil. Cook potatoes until they are fork tender. Drain in a colander and let cool.

In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt and pepper.
Once cool, add potatoes to a large bowl. Add chopped onions, celery, and garlic. Pour the dressing over the potatoes and mix well. Season with salt and pepper, if needed.

Link for video on how to make it....
http://www.foodnetwork.com/recipes/down-home-with-the-neelys/creole-potato-salad-recipe/index.html

From the kitchen of Katie Talbert (courtesy of the Neely's).

Frozen Turtle Dessert

My friend, Heather, made this for our 4th of July celebration yesterday and it did not disappoint (and it's EASY).  Delish!

-17 ice cream sandwiches
-1 jar of caramel
-1 1/4 cups of pecans, (Oreos can be substituted for pecans.  This is how I have had it.  Yum!)
-1 (12 ounces) Cool Whip
-Hot fudge

Place 8 1/2 ice cream sandwiches in a 9X13 inch baking dish. Spread evenly with caramel and sprinkle with 1 cup pecans (or Oreos). Top with 2 cups cool whip and remaining ice cream sandwiches. Spread remaining cool whip evenly over sandwiches. Sprinkle with remaining 1/4 cup pecans. Cover and freeze at least 2 hours.  Let stand 5 minutes before serving; cut into squares.
Drizzle with fudge.

Note the chocolate smudges on Adam's lips...I think he snuck some bites of Oreos when I wasn't looking.  ;)

From the kitchen of Heather Campbell.

Orzo Salad with Kalamata Olives, Peppers and Feta

This one is very similar to the Greek Couscous Salad I often throw together.  However, I don't think I'll go back to the couscous.  The orzo works so much better in something like this.  I could live on it...so yummy!

-1 tsp salt
-2 cups orzo (I used an entire 1 pound box of orzo)
-1 red bell pepper, diced (I only had red, green & orange peppers so I used those)
-1 yellow bell pepper, diced
-6 oounces feta cheese, crumbled (I've stated this before but I LOVE FETA.  Therefore, I used a 10 ounce container!)
-1 cup pitted kalamata olives, halved
-4 green onions, thinly sliced
**I also added in a cup of halved grape tomatoes
Dressing:
-6 tablespoons olive oil
-2 1/2 tablespoons lemon juice (it's the juice of half a large lemon)
-2 cloves garlic, minced
-1/4 cup flat leaf parlsey, chopped
-3/4 tsp salt
-1 tsp pepper

Cook orzo in salted water until al dente ( 8-10 minutes). Drain and rinse with cold water. Transfer to a large bowl and toss with olive oil. Add bell peppers, cheese, olives, and green onions.

To make dressing: in a small bowl, whisk olive oil, lemon juice, garlic parsley, salt and pepper. Taste and adjust seasoning to your liking.
Add dressing to salad and toss gently to combine. Serve immediately or cover and refrigerate for up to 2 days. Remove from refrigerator for 30 min prior to serving.

From the kitchen of Megan Guttman

Tuna Casserole

I know some people don't care for tuna casserole, but we love it.  My family devours it when I make it and leftovers don't last long in our home. I've recently been asked for my recipe by a couple different peeps so thought I'd post it on the blog.  This is a recipe that I usually just eyeball and I throw things in as I go along making it a little different every time.  However, last time I made it, I jotted down the general measurements.  This recipe reminds me of my childhood.  We ate a lot of tuna casserole growing up!

-6 ounces egg noodles, cooked, rinsed and drained (about half a bag)
-1/2-3/4 cup chopped celery
-1/2 cup chopped onion
-1 stick margarine, divided
-8 ounces sliced fresh mushrooms or one can of mushrooms, drained
-12 ounce can solid white albacore tuna (or canned chicken works too)
-1 can mushroom soup
-1-1 1/2 cup milk
-2 cups shredded cheese (co jack or cheddar works best)
-1-1/12 sleeves of Ritz crackers, crushed (about 35-50 crackers)
-salt and pepper

Saute celery, onion and mushrooms in a 1/2 stick of margarine until tender.  Meanwhile, combine noodles, tuna, soup, milk, and cheese together.  I add in enough milk to make the consistency a little soupy.  Add in onions, celery and mushrooms along with melted margarine.  Gently mix and then smooth into a casserole dish.  Melt the second 1/2 stick of margarine and combine with the crushed Ritz crackers.  Layer the cracker crumbs over the noodle mixture.  Bake (uncovered) for 20-30 minutes at 375 degrees or until it starts to bubble.
*A bag of frozen mixed veggies cooks up great in here as well!  Just stir them into with your noodle mixture.

Salsa Meatloaf

We all love meatloaf in this house.  However, I am horrible at making it!  I can get it to taste pretty good, it just usually falls apart.  I'm not great about following recipes so that's probably my problem (that and I always try to make it with ground turkey which never turns out that great).  I recently tried my friend's recipe for this salsa meatloaf...I will never make anything different.  It was super tasty.  The Segal boys all gave it glowing reviews!

-1 pound ground round (I used the leanest ground beef)
-1 cup salsa, divided (medium to hot)
-2/3 cup soft whole wheat breadcrumbs (I just use the regular Italian seasoned breadcrumbs in my pantry)
-1 egg 
-1/4 teaspoon salt
-1/4 teaspoon rubbed sage (I never have this so I use mixed Italian seasoning)
-1/4 teaspoon pepper

Combine all ingredients in a large bowl. Shape mixture into a 6x4 inch loaf and place on a rack coated with cooking spray (I skipped this part). Place rack in roasting pan. Bake at 400 degrees for 55 mins. Brush/pour remaining 1/2 cup salsa over loaf, and bake 5 additional minutes (optional). Let stand 5 minutes before slicing.

Calories 126
Carbohydrates 4.5g
Fiber 1g Fat 3.4g
Cholesterol 43mg
Calcium 28mg
Protein 18.8
Sodium 282mg
Iron 2mg

From the kitchen of Megan Guttman.

Chicken and Barley Soup

While my grandma and I were chatting on the phone a few weeks ago, she mentioned that she was making beef and barley soup.  I realized that I've never cooked with barley before and decided to pick some up at the store.  I wanted to create something using chicken instead of beef.  This is what I pulled together from my pantry.  The result was yummy!

-3 cups chicken, cut into bite sized  pieces
-Chopped onion, about 1/2 of a medium onion
-Garlic, about 1 clove, chopped
-1/2-1 cup medium barley, uncooked
-1 can roasted tomatoes, chopped (roasted red peppers would be great too!)
-A couple stalks of celery, chopped
-1 bay leaf
-1/2-1 teaspoon Italian Seasoning (or you just use basil or oregano if you don't have it mixed)
-Can of lima beans, rinsed (you could also use butter beans)
-8 cups of chicken broth (I used low sodium)
-2-4 cans of water
-1 package of frozen mixed veggies (I used the one with corn, peas, green beans and carrots)

In a stock pot, brown chicken in a little oil.  Add in onion and garlic and cook until tender.  Stir in remaining ingredients except for the frozen veggies.  Simmer for about an hour or so.  Add in your frozen veg and cook for about 10 more minutes.  Don't forget to fish out your bay leaf before serving.  Perfect with some buttered crusty bread for dipping.  All the boys LOVED it!  We ate every last drop. 

Has anyone ever cooked with quinoa?  I finally stocked some in my pantry and am wondering what I can do with it.  Is it good in soup?

Feast on the Cheap

A friend recommended this website.  I love anything "on the cheap" so I love this site.  Check it out here...

Feast on the Cheap

Here's just one of their recipes that I can't wait to try....

Pulled Chicken Sandwiches with Homemade Barbeque Sauce and Coleslaw

Makes 6-7 Sandwiches

Ingredients for My Mom’s Traditional Coleslaw:
-1 cup Lo-fat Mayonnaise - stock
-2/3 cup Buttermilk (freeze the leftover) – $0.49
-1/3 cup to 2/3 cup sugar (I use 2/3 cup) - stock
-4 Tablespoons white vinegar (I sometimes use cider vinegar instead) - stock
-1 teaspoon salt – stock
-Freshly ground black pepper – stock
-2 teaspoons celery seeds - stock
-2- 16 oz. packages cole slaw mix* – $3.98
-1 bunch Scallions, chopped, using white and green parts – $0.69

*Tip: Alternatively, to cut the cost if time isn’t a factor, shred 2 lbs. white or green cabbage and 4 carrots

Total Assuming Stocked Pantry: $5.16
Total Per Serving (makes 10): $0.51


Coleslaw Directions:
1. Whisk together the first 7 ingredients.
2. Add the shredded cabbage and carrots or cole slaw mix with the scallions, tossing well to combine.
3. Refrigerate at least 4 hours to allow the flavors to mellow.
4. Stir well before serving.

Ingredients for the Barbeque Sauce:
-1 8-oz can tomato sauce – $0.89
-1 6-oz can tomato paste – $0.99
-2 heaping Tablespoons brown sugar – stock
-2 Tablespoons honey – stock
-4 teaspoons cider vinegar – stock
-2 Tablespoons olive oil- stock
-3 teaspoons minced garlic – stock
-4 Tablespoons minced onion – stock
-1 teaspoon chili powder – stock
-2 Tablespoons Worcestershire sauce – stock
-1 teaspoon dry mustard – stock
-1 teaspoon cayenne – stock
-fresh ground pepper – stock

Total assuming “stocked” kitchen: $1.88 (yields about 1.5 cups)

Directions for BBQ Sauce:
1. In a very large saute pan, saute minced onion and garlic in olive oil over high heat until the onion turns opaque. Stir consistently to keep the onion from burning.
2. Add remaining ingredients over medium-high heat and bring to a quick boil. Once boiling, reduce heat to low and simmer uncovered for 20 minutes stirring occasionally to keep the sauce from burning.
3. After sauce has thickened (it will be more of a deep red than a traditional bottled brown color) remove from heat and set aside.

Grilled Feta, Tomato & Carmelized Onion Sandwhiches

This is not your standard grilled cheese sandwhich but rather a little taste of heaven.  On our drive back from Florida last summer, we stopped in Baton Rouge to meet up with my cousin who lives there.  She took us to a little place called Zoe's Kitchen for lunch where I had the most amazing chicken sandwhich.  It was obviously good if I'm still thinking about it almost a year later.  That sandwhich is what inspired me to jazz up my standard grilled cheese sandwhiches.  Hope you enjoy as much as I did.

-Rustic bread, sliced (think italian, french, focaccia, ciabatta, etc.)
-Block of feta, sliced (about 1/4 inch thick)
-Tomatoes, thinly sliced
-Carmelized onions (see below if you need help with this one)
-Kalamata olives (optional)
-Margarine or butter
-Sliced chicken breast, cooked (optional)

Butter your bread and lay face down in a hot pan (medium heat).  Layer with feta, tomato, onions (and chicken if you have it).  Top with another piece of buttered bread.  Cook as you would and other grilled cheese sandwhich.  When it's time to flip, do so carefully.  We always eat grilled cheese with some tomato herb soup & pastina and this sandwhich is no exception.   The kalamatas don't really go in the sandwhich but go hand in hand with feta for me so I always serve them on the side!

In case you've never carmelized onions before, here's what you need to do...

-Several medium or large onions, yellow, white, or red
-Olive oil
-Butter (optional)
-Salt
-Sugar (optional)

Peel and slice onions to desired thickness.  I slice mine pretty thin.

Coat the bottom of the a saute pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle some salt over the onions.  If you want, you can add some sugar to help with the caramelization process. (I add about 1-1.5 teaspoons for about 2 large onions).

These are the onions after 10 minutes.

Let cook for 30-40 minutes more, stirring every few minutes. Store refrigerated for several days in an air-tight container.

Onions after 40 minutes.  YUM!  I could eat them just like this.

Peanut Butter Playdough

We were introduced to peanut butter playdough at a friends house last weekend.  The boys thought it was tons of fun to play with the dough and then lick their fingers (or even sneak a bite of the playdough).  It wasn't as sticky as I was expecting it to be. 

-1 cup peanut butter

- 1/2 cup honey

- 2 cups powdered sugar

Mix ingredients in a bowl and you’re done! This is most easily accomplished with your hands.  Store in an airtight container or plastic baggie with air sucked out of the bag. (Quick tip: Spray your 1/2 cup with oil before measuring your honey and the honey will pour much easier.)

From the kitchen of Megan Guttman.

Make Ahead Omelet

-8 slices of bread, cubed (whole wheat or rye-pumpernickel)

-6 eggs
-1/2 teaspoon salt
-2 cups milk
-1/4 cup margarine, melted
-1 pound sharp cheddar cheese, grated
-Toppings of your choice (mushrooms, onions, green peppers, olives, etc.)

Grease a 9X13 inch pan. Add bread. Spread cheese over bread. Beat eggs. Add milk to eggs and then beat again. Add margarine to eggs and pour over bread. Refrigerate overnight. Top with mushrooms, onions, peppers, olives, etc. Bake at 350 degrees for 45-55 minutes until set.

From the kitchen of Heather Campbell.



Coffee Ice Cream Punch

Here's the recipe for the amazing punch my friend Heather made for the baby shower we threw a few weeks back. It received glowing reviews...

-1/2 cup instant coffee
-3 quarts hot water
-2 cups sugar
-2 quarts milk
-1 teaspoon vanilla
-5 ½ ounce can Hershey’s syrup
-1 gallon vanilla ice cream

Combine hot water, sugar and coffee. Cool completely. When cool, stir in milk, vanilla and chocolate syrup. Mix well and freeze in a tupperware container. 3 hours before serving, take out to partially thaw. Pour in punch bowl and then add the vanilla ice cream just before serving.

From the kitchen of Heather Campbell.

Mediterranean Tacos

On Sunday, Scott was requesting something Mediterranean grilled for dinner. I was looking to make something easy and use stuff we had on hand. This is what we came up with...

-Chicken breasts (boneless or bone in), we used 4
-Zesty Italian salad dressing
-Flour Tortillas or Pita Bread
-Hummus
-Box of Couscous, prepared*
-Romaine lettuce, sliced thin
-Kalamata olives
-Feta
-Tomatoes, large dice
-Zucchini or cucumbers, thinly sliced

Marinate chicken in salas dressing for few hours and then grill. Scott always like to use his mesquite wood chips while grilling - see this recipe for tips. We used bone in chicken breast...takes about an hour on the grill. I think this Morrocan Chicken recipe would also taste great with these tacos. However, I didn't have these ingredients on hand. While your chicken is grilling, prep your toppings.

When chicken is done, slice into thin pieces (think fajita slices). Start your taco by smoothing some hummus onto a tortilla (we used tortillas because that's what we had...pita would be fab as well!). Next, layer on some chicken and all your favorite toppings. Serve with a side of couscous or do what I did and put the couscous right on your taco. Enjoy!

*You can prepare a box of couscous and serve it as it. However, I prefer to jazz ours up a little bit. After preparing my couscous, I let it sit at room temperature to cool. Once thoroughly cooled, I drizzle with olive oil and then add in some veggies....zucchini, yellow squash, chopped tomatoes, carrots. Then I dump in a container of feta (we LOVE feta!!) and gently mix. This makes a meal in itself...I love to eat this stuff for lunch.

Fruit Dip

Here are a few more recipes that were inspired by Katie's shower. One of my favorite appetizers is fruit and dip so of course I had to prepare some for the shower. Enjoy a few of my favorite fruit dip recipes. Remember, the key to a smooth and lump free dip is to thoroughly blend the cream cheese alone before adding the other ingredients.

Kim's Go To Fruit Dip
-8 ounces of cream cheese, softened
-3 T sugar
-1 cup sour cream
-1 t vanilla extract

Blend well and serve with fruit.

===========================

Pizazzed Fruit Dip
-8 ounces of cream cheese, softened
-1/4 cup powdered sugar
-1 T sherry
-1 t vanilla
-1/2 cup cool whip

Blend well and serve with fruit.

============================

No Guilt Fruit Dip
-1 container fat free Cool Whip
-1 big box of sugar free vanilla pudding mix

Thaw cool whip and mix until well blended. Serve with fruit. This is a Weight Watcher's recipe.

Overnight Blueberry French Toast

My friend Heather and I recently hosted a baby shower for our dear friend, Katie. This is one of the casseroles (among others) that Heather made for the shower. It got glowing reviews so I thought I'd share it with you here. Heather says it is super simple to make. I can't wait to try it the next time we have company.

-1 loaf French bread, sliced 1-inch thick (probably won’t need the whole loaf)
-6 large eggs
-2 cups milk
-1/2 teaspoon ground nutmeg
-1 teaspoon vanilla
-1 cup brown sugar, divided
-1/4 cup butter (or stick margarine)
-1 cup chopped pecan (optional)
-2 cups blueberries (fresh or frozen)

Grease a 9X13 inch baking dish. Arrange the bread in a single layer in the dish. In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and ¾ cup of the brown sugar. Stir well to mix. Pour egg mixture evently over the bread. Cover and let sit 8 hours or overnight in refrigerator. When ready to bake, preheat the oven to 400 degrees. In a small saucepan over medium heat, melt the butter and remaining ¼ cup of brown sugar, stirring well. Top the egg mixture with pecans and blueberries, then drizzle on the butter sauce. Bake for 45 minutes until set and golden brown on top. Serve with warm maple syrup.

From the kitchen of Heather Campbell.

Fried Cauliflower

I haven't had this for YEARS and have been completely craving it lately. I remember eating this all the time growing up. Made it tonight with dinner tonight...so yummy!!!

-1 head of cauliflower
-Bisquick or pancake batter mix
-Salt and pepper
-Oil (I always use olive oil even though I know you aren't suppose to fry with it)

Core cauliflower. Steam head of cauliflower for 5-10 minutes or until tender (not too soft though since you will still fry it later). Refrigerate cauliflower for 2 hours or even overnight. When you are ready to fry, cut cauliflower into bite size (1-2 inches) pieces. Pour 1/4 cup or so of oil in a fry pan and pre-heat over medium heat. Meanwhile, prepare some pancake batter. You don't need the egg...just the pancake mix and water. Add more water than it calls for...you will want a runny consistency. Add a generous amount of salt and pepper to the batter to your liking. Dip cauliflower pieces into batter, generously coating them. Shake off excess batter and then carefully place in hot oil in fry pan. Continue with the rest of the cauliflower (you will have to do a couple fry pans full as all the pieces won't fit in one round), turning after each sided is lightly browned and crisp (tongs work well for this). Place on a paper towel lined plate to drain and then serve warm.

Growing up, we would eat this as a side dish or sometimes as an appetizer at a party.

From the kitchen of Cheri Midagliotti.

...didn't realize that my Stella made it into the picture. I will say that these do taste great with a beer!

Chicken Supreme

Another new crockpot recipe that was devoured tonight...

-1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
-1 envelope (1 ounce) dry onion soup mix
-4-6 boneless,skinless chicken breasts (about 1 1/4 pounds)
-1/2 cup imitation bacon bits or 1/2 pound bacon, crisp-cooked and crumbled (I used an entire 3 ounce package of bacon bits)
-1 container (16 ounces) reduced-fat sour cream

Spray crockpot with nonstick cooking spray (I use a slow cooker liner). Combine soup and soup mix in medium bowl; mix well. Layer chicken breasts (I just throw mine into the crockpot still frozen) and soup mixture in crockpot. Sprinkle with bacon. Cover and cook on high for 4 hours or on low for 8 hours. During last hour of cooking, stir in sour cream. Serve over egg noodles or rice.

*Cream of mushroom soup or cream of celery soup can be substituted for cream of chicken soup. *I added a large can of mushrooms (drained) to this recipe. We love mushrooms in this family!
*After serving dinner, I realized that I completely forgot to add the sour cream in during the last hour. Whoops! The recipe was still AMAZING and all 3 boys in this house scarfed it up. It didn't take like anything was missing.

From the kitchen of Jaime Crosby.

Sausage and Vegetable Stew

Super easy and yummy! It's one of my new favorite crockpot recipes. I went back for a second helping and leftovers warmed up nicely the next day.

-2 cans black beans, drained and rinsed
-2 cans tomatoes diced tomatoes
-2 cans cream of mushroom soup, undiluted
-2 pounds smoked turkey sausage cut into 1/2 inch slices
-4 cups diced potato (I use about 4 small/medium potatoes...I leave the skins on)
-1 1/2 cups chopped onion
-2 cup chopped red bell pepper (or green, or yellow, or orange...whatever you have)
-1 cup water
-4 teaspoons extra-hot prepared horseradish (don't worry, this didn't make it spicy but added AMAZING flavor)
-4 teaspoons honey
-2 teaspoon dried basil (or mixed Italian herbs)

Combine all ingredients (except sausage) in your slow cooker and mix gently until combined. Cover and cook on LOW for 7-8 hours or until potatoes are tender. Just before you will serve the stew, place sliced sausage into a non-stick skillet and cook until browned, about 10-15 minutes. Stir sausage into stew and serve.  Serve with buttered bread for dipping.

This recipe is enough for two dinners.  I always make one for dinner that night and freeze the other half for another meal later in the month. 

From the kitchen of Jaime Crosby.

Tortilla Pizza

When Scott is working nights and I'm looking for something decently healthy to make for dinner without really cooking, this is one of my go to meals. It's so much healthier than throwing together mac and cheese or fish sticks and the boys love making their own personal pizza. Serve with some crunchy veggies on the side and your meal is complete.


-A few whole wheat tortillas (I use the fajita size)
-Pizza sauce
-Shredded mozzarella cheese or Italian cheese blend
-Turkey pepperoni


Lay a piece of foil on a baking sheet and spray with Pam. Lay a few tortillas out on the foil and let your kids spread on a tablespoon or two of pizza sauce on each one. Next, let the kiddos sprinkle on their cheese and pepperoni (I always pour a little cheese and pepperoni in a bowl to make it easier for them). Don't let them layer on too much cheese...the tortillas will get too soggy with too many toppings. Bake at 425 degrees for 8-10 minutes. You want to make sure the cheese is melted and that the tortillas are crisping up, but not burning. I let the personal pizzas cool for a few minutes on a cutting board before slicing them in 4's and serving them up. Hope your kids enjoy this cooking project as much as mine do. Mine always clean their plates if they've had help preparing the meal (even when it's not pizza!).

Fire-Roasted Salsa

My friend, Libby, brought her amazing homemade salsa over for our Super Bowl party and I finally snagged her recipe. I love this stuff!

-1 can fire-roasted tomato
-3-4 cloves garlic
-1-2 jalapenos
-small hunk of onion
-small handful cilantro
-salt

Blend in food processor and enjoy!

From the kitchen of Libby Chapman.

Chicken Noodle Abraham

Here's a yummy chicken soup my SIL came up with while trying to recreate Bob Evans chicken noodle crock. It was named by my 5 year old niece after her favorite president, Abe Lincoln. Enjoy!

-1 pound chicken tenderloins, thawed (or rotisserie chicken shredded if you are in a hurry)
-1/2 yellow onion, chopped
-1 1/2 cup frozen peas
-1 1/2 cup carrots, chopped (I used fresh, but frozen will work too)
-1/2 bag of egg noodles, approximately 4 cups
-2 boxes chicken broth (or about 5 cans of chicken broth) *I used 2, 48 ounce boxes
-2 packets of chicken gravy mix
-flour
-butter
-olive oil
-parsley flakes
-salt
-pepper
-garlic powder

Season UNCOOKED, thawed chicken with salt and pepper (generously). If using rotisserie chicken, skip this part. Brown chicken in olive oil on medium heat in a stew pot until cooked through. Remove from pan - shred into big chunks and set aside. **I cut up my chicken breasts into 1" pieces while it was still slightly frozen. After thawed, I browned it and left it in chunks.

Put about 3 tablespoons of butter into pot and add carrots and onions. Saute until just about tender and onions are translucent (but not browned). Return chicken to pan; add peas and noodles and chicken broth. **I used 3 cups of frozen mixed veggies instead of peas/carrots. Therefore, I added them here.

Add a dash or two of garlic powder and 1/2 palmful of parsley flakes. Bring to a low rolling boil until noodles are cooked (about 15-20 minutes). Turn heat down to low/med. Ladle out some broth only (about 4 ladles) into a separate saucepan. Add some flour and chicken gravy packets and whisk until a creamy roux forms. If it's too chunky, add some more broth and whisk. Add roux back into pot, stir it all together to thicken your soup.

Bowtie Lasagna

Thanks to my friend Kate for passing on this simple recipe...

-1 pound Ground Chuck (I always use the extra lean beef or turkey for stuff like this)
-5 cups Bow Tie Noodles
-3 cups Spaghetti Sauce
-1 tablespoon Olive Oil
-1 teaspoon Salt
-½ teaspoons Garlic Powder
-1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
-½ cups Mozzarella Cheese
-½ cups Sour Cream

Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. Add your fried meat, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

From the kitchen of Kate Van Yperen (courtesy of The Pioneer Woman).