Pasta with chicken sausage and broccoli

This is a recipe from the Sept '09 issue of Real Simple magazine. It was pretty good but didn't knock my socks off. I added artichoke hearts to spice it up a bit but it still needed more zest. Maybe ill throw in some sun dried tomato next time.

One thing that's great about this meal is its SUPER EASY (plus, H loved it). It only took about 20 min total.




12 oz rigatoni
1 tbs olive oil
1 onion, sliced thin
6 oz fully cooked chicken sausage, sliced (I used Aidells spinach and feta)
1 small head broccoli, cut into florets and trim stems
1/4 cup grated Parmesan

1. Cook pasta according to package directions

2. Meanwhile, heat the oil in a large skillet over med-high heat. Cook the onion until slightly browned. About 3 min. Add the sausage and cook until brown. About 3 min. Add the broccoli and 1 cup water and simmer until broccoli is tender. About 3 min.

3. Toss the pasta with sausage mixture and any remaining liquid and Parmesan

** NOTES: Recipe calls for 1 1/4 water to be added in step 2 but I only added 1 cup. I still felt like it was to much. I ended up removing about 1/4 cup after broccoli was done cooking just so there was not to much water mixed in with pasta and sausage in the end.

Margarita cupcakes with lime buttercream frosting

These were a big hit at Hamish's birthday. I don't think we had a crumb left at the end of the night.



Cupcake recipe from Bake Space and frosting recipe from Cooking Light (May 2009)

Cupcakes:
Makes 12
9 oz Margarita mix (such as Mrs. T's)
3 oz tequila
3/4 oz Grand Marnier
White cake mix
3 egg whites
2 Tbsp vegetable oil
1 Tbsp lime zest


Mix together the margarita mix, tequila, and Grand Marnier in a large glass or spouted bowl. You will use 1 1/4 cup of this in the cupcake mix. Pour the remainder over ice and enjoy the mini-rita while you're baking.


In a stand mixer, add the cake mix, egg whites, vegetable oil, lime zest, and 1 1/4 cup of the margarita mixture. Mix on low for about 30 seconds and then increase to medium speed for two minutes (the batter will still be a bit lumpy).


Spoon the batter into prepared muffin pan and bake at 350 for about 25 minutes or until a toothpick registers done in the center cupcake. Remove the cupcakes and cool completely on a baking rack.


Once the cupcakes have cooled, make the icing and ice the cupcakes.


Lime buttercream frosting:
3 tablespoons butter, softened
1 teaspoon half-and-half
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 1/3 cups powdered sugar, sifted


Combine 3 tablespoons butter and next 3 ingredients (through juice) in a medium bowl; beat with a mixer at medium speed until smooth. Gradually add the powdered sugar, beating just until smooth. Spread about 2 1/2 teaspoons frosting onto each cupcake.


Tip: I spooned the frosting into a ziploc then snipped off a corner of bag. This makes for super duper easy frosting of the cupcakes. Also, it looks better then just smearing it on top (that's how I got the cute little swirls on mine)


{Review}
All I can say is yum!
FYI: I added a bit more lime juice then the recipe calls for. I didnt think the 1 tbs gave it enough lime flavor. I just kept squeezing more in until it tasted right.


{Time}
30min

Birthday dinner course 2: Lobster pasta with herbed cream sauce

This recipe is from Bon Appétit December 2004


If you want to seriously impress your friends and family this is the dish to make. Don't be intimidated...its very, very easy and takes almost no time at all. The best part is that it can be prepared up to 1 day ahead.



* Note: Recipe serves 6. I cut it in half for 2 people and it was the perfect amount. I bought two 7 oz lobster tails. I didn't want to fuss with the live ones (and the screaming...ack!)

3 1 3/4-pound live lobsters * see note
3 tablespoons olive oil
1/4 cup tomato paste
2 large plum tomatoes, chopped
1/3 cup dry white wine
2 tablespoons white wine vinegar
2 garlic cloves, sliced
2 fresh tarragon sprigs
2 fresh thyme sprigs
2 fresh Italian parsley sprigs
6 cups whipping cream
1 1/2 pounds fettuccine or linguine (using fresh pasta is best)

Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.

If only using lobster tails, boil them in large pot of salted water for 10 min. When done remove from pot and allow to cool. Remove meat from shells. Cover and refrigerate. Reserve shells for sauce.

Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low.

Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes. Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)

Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve. Garnish with tarragon sprigs if desired.

{Review}

This dish was really good and looked fancy although it was very easy to make. It would be great for any special occasion, holiday or dinner party.

I recently discovered the New England Lobster Company in South San Francisco. This made buying the tails really convenient. I know sometimes they are hard to find. If you don't have a fresh seafood store near you try Costco.

Husband approved for sure

{Serve with}

Beet and Stilton salad with orange vinaigrette


{Time}
30 min

Lemon spaghetti with garlic artichoke sausage

This lemon spaghetti recipe is from the "Everyday Italian" cookbook by Giada De Laurentiis. I added the sausage to give it a little more oomph and to make it more of a main dish.

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 2 large lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Aidells brand garlic and artichoke precooked sausages (found at most supermarkets)

Slice precooked sausages and brown slightly in saute pan. Set aside.

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the sausage, lemon sauce, and the reserved cooking liquid (if needed). Season with salt and pepper. Garnish with lemon zest and chopped basil.

{Review}

Wow! This recipe was really easy and pretty dang good. My favorite part is that I pretty much stock these ingredients in my fridge so this recipe is a great backup plan if I don't really have much time to cook.

Adding the sausage made it more filling.

Husband approved

{Serve with}

Salad and garlic bread

{Time}

30 min or less (more like 20min...woohoo!)

STK product review : Trader Joes mini croissants

Holy moly! I love these. They are just how a fresh croissant should be...flaky and buttery. Sorry about the sad looking photo. Most of them got eaten (you know who you are!) before I could take the pic.

These are found in the freezer section at Trader Joes and come in a box of 8. The dough is uncooked so you have to place them on a sheet pan and allow to proof overnight (at least 8 hours). The next day you pop them in the oven for 15-20 min and voila! Perfect croissants! Your friends and family are going to think you slaved over them. I wont tell if you dont.

By the way, these would be a great addition to your Mothers Day brunch menu.

24 hour omelet

This is a great brunch dish and obscenely easy. Its definitely a tried and true recipe that I will continue to make for years to come.

Want to impress your family on Mothers day? Try it!

{recipe from Cooks Country }

24-Hour Omelet

Serves 6 to 8 (at least)

3 tablespoons unsalted butter , softened, plus extra for greasing the dish
10 slices high-quality white sandwich bread
12 ounces cheddar cheese , shredded (3 cups)
8 large eggs
3 cups whole milk
1 onion , grated
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon dry mustard
1/2 teaspoon Tabasco sauce

1. Grease the bottom and sides of a 9 by 13-inch baking dish (or casserole dish of similar size) with butter. Spread the remaining 3 tablespoons butter over one side of each slice of bread, then cut the bread into 1-inch pieces. Scatter half of the bread evenly into the prepared dish and sprinkle with half of the cheddar. Repeat with the remaining bread and cheddar.

Whisk together the eggs, milk, onion, salt, pepper, mustard, and Tabasco and pour evenly over the bread. Press lightly on the bread to submerge. Cover tightly with plastic wrap and refrigerate for at least 8 hours.

2. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Remove the dish from the refrigerator and uncover. Bake until puffed and golden brown, about 1 hour. Serve immediately.

To Make Ahead
The 24-Hour Omelet and can be made and held in the refrigerator, wrapped tightly with plastic wrap, for up to 36 hours before baking.

{Review}

Love this recipe. A keeper for sure.

It can be prepared up to 36 hours ahead of time then popped in the oven when needed.

{Serve with}

Fruit salad

Sometimes I serve sour cream and salsa on the side as toppings for the dish

{Time}

30 or less (active time)

Must be refrigerated overnight

1 hour cook time.

Penne A La Carbonara

This recipe is from the "Everyday Italian" cookbook by Giada De Laurentiis {pg 113}

1 pound pancetta, diced into 1-inch cubes (can substitute bacon)
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
4 tablespoons chopped fresh parsley leaves (optional)

Heat a large saute pan, until hot. Add pancetta/bacon and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.

In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.

In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick.

While the pasta is still hot, return it back to the pot. Add the browned pancetta/bacon and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

{Review}
This was a very easy recipe and quite tasty. I did substitute the pancetta with bacon and used 5 eggs rather then 6 and still had some leftover cream mixture. I didn't use all the mixture for fear of it becoming to much sauce. I had about 1/2 cup leftover.
Husband approved.


{Serve with}
We just ate it by itself. Its pretty rich! Although a salad might have been nice.


{Time}
30 min or less

Heavenly hots

My friend told me how yummy these hotcakes are and she was right! They do not disappoint.

{recipe from Marion Cunningham's "Breakfast Book" }

1/4 cup cake flour -- Do not substitute!
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons granulated sugar
4 large eggs -- beaten
1 16 oz. sour cream

**See note in review

Mix together the flour, baking soda, salt and sugar until well blended. In another bowl, mix together the eggs and sour cream until well blended. Add to the dry ingredients and mix until all dry ingredients are mixed in. Allow the mixture to sit for about 5 minutes. Meanwhile, heat up a large frying pan. Once it's hot add a little oil and lightly coat the bottom of the skillet. Using a TABLESPOON(or ice cream scoop), drop the batter onto hot skillet. Cook on one side until the bubbles on the top start to pop and the edges begin to look dry. Careful that you don't burn them. They puff up when you flip them.

{Review}

I was concerned with the # of eggs vs. amount of flour. I ended up adding an extra 1/4 cup flour and im glad I did. I think they would have been to eggy otherwise. I also added a dash of vanilla.

I used an ice cream scoop to drop batter into pan. This made for perfectly sized and shaped hotcakes.

Husband approved

{Serve with}

Syrup

{Time}

30 min or less

Pork katsu with pickled carrot salad

I love ordering the bento box when I go to Japanese restaurants. I thought it might be fun to recreate it at home. Here we have...pork katsu, pickled carrot salad, jasmin rice with scallions and sesame seeds and store bought sushi. YUM!

Ingredients

3 tablespoons distilled white vinegar
1 tablespoon water
1 teaspoon sugar
2 large carrots
2 scallions, very thinly sliced diagonally
1 large egg
1 cup panko (Japanese bread crumbs)
4 boneless center-cut pork chops (thin sliced preferred)

1/2 cup Jasmin rice
Vegetable oil

Sesame seeds

Sesame oil

Optional:

Store bought katsu sauce and sushi

Preparation

Whisk together vinegar, water, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper and 4-5 drops sesame oil in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and scallions with dressing. Set aside.

Lightly beat egg in a shallow bowl. Combine panko, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a large plate.

Pound pork chops to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Season both sides with 1/8 teaspoon each of salt and pepper (total).

Coat with egg, letting excess drip off, then with panko, pressing to help adhere. Heat about 1 inch vegetable oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook chops (in batches if necessary), turning once, until golden and just cooked through, 4 to 5 minutes total.

Drain briefly on paper towels and slice thin prior to serving.

For rice:

Cook according to package directions. When done add in chopped scallions and sesame seeds.

{Review}

Great recipe and EASY!

Husband approved

{Serve with}

Pickled carrot salad, rice and store bought sushi

Don't forget the katsu sauce!

{Time}

25 - 30 min

Cod with leeks, tomatoes and artichoke hearts served with saffron rice

This recipe is from Martha Stewart Every Day Food Cookbook (Pg 61)




2 medium leeks, white and light-green parts only, thinly sliced, rinsed well, and patted dry
2 tablespoons fresh lemon juice
1 cup frozen artichoke hearts (run under warm water to slightly defrost)
1 tablespoon olive oil
1 teaspoon freshly grated lemon zest
3 sprigs thyme, or 1 teaspoon dried thyme
Salt and fresh ground pepper
2 1/2 cups cherry tomatoes, (about 12 ounces)
4 cod fillets, each 6 to 8 ounces and 3/4 to 1 inch thick

Directions
Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.

Remove baking dish from oven. Add tomatoes and artichoke hearts, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.

Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.

{Review}
This is a great spring dish and was really easy. I admit that I don't cook fish as often as I should but, this is one that might entice me to make more
Husband approved

{Serve with}
Saffron rice. I buy the kind in a box (kind if like rice a roni) its easy and tasty.

{Time}
10 min prep, 30 min in oven

Baked penne with white cheddar and leeks

This recipe is from Bon Appétit March 2009




1/4 cup (1/2 stick) butter
5 cups chopped leeks (white and pale green parts only; about 5 large)
1/4 cup all purpose flour
3 1/2 cups whole milk
1 pound extra-sharp white cheddar cheese, coarsely grated (about 4 cups packed)
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
1 pound penne pasta

(Note: I also added gouda cheese to add a bit more flavor)

Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.

Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 400°F. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.

Let stand 15 minutes. Serve hot.

{Review}
This was good although a little bland. I think adding more types of cheese would be better. I added gouda but next time might add fontina as well.

The recipe in magazine calls for adding an egg to cheese mixture. I totally removed this step because you don't really need it and the chance of egg curdling from hot cheese sauce is pretty high (read: screwing up the entire dish).

This is husband approved but he said it needed more flavor which I have to agree with him on.

{Serve with}
Steamed veggies on the side

{Time}
25 min prep. 25 min in oven

Sarah's mini meatballs with penne

This recipe makes 30 mini meatballs. You can freeze them then take a few out to cook as needed. I love having something easy lurking in the freezer for those days I really don't feel like cooking.

Tip: I roll out the meatballs and place in a mini muffin pan. That way they are all the same size. I freeze them in the pan then transfer them to a ziploc bag for long term storage.

Ingredients:

1 lb ground beef (90/10)

1 lb ground pork

1/2 onion, finely diced

3 garlic cloves, minced

1 egg

3/4 cup bread crumbs

1/4 cup fresh parsley, chopped

2 tsp each salt and pepper

- Over med heat saute onion and garlic in 1 tbs olive oil until soft.

- To large mixing bowl add ground beef, pork, egg, bread crumbs, parsley, S&P and cooled onion/garlic mixture. Mix together gently.

- Roll out mini meat balls and place in mini muffin pan. Put some aside for dinner and place the rest in freezer. Freeze overnight then transfer to ziploc bag for storage. (see tip above)

To cook meatballs:

- Add 2 tbs olive oil to saute pan. Brown mini meatballs on all sides then simmer in marinara sauce until cooked all the way through. About 10 min.

- Serve over pasta of choice with marinara sauce. Top with ricotta if desired.

** If using frozen meatballs be sure to defrost prior to browning step.
**These will keep in freezer for a few months.

{Review}
Love these. They are so easy and this one recipe makes about 4 meals.
Husband approved


{Serve with}
Penne and marinara sauce
Ricotta optional
Garlic bread


{Time}
25 - 30 min

Sarah's chicken picatta with artichoke hearts and angel hair pasta

Sorry for the lack of posts last week. Hamish was out of town so I didn't have anyone to cook for...boooooo. Now im back and have some good stuff planned.

First up is chicken picatta with artichoke hearts and angel hair pasta



4 thin sliced chicken breast
1 cup flour
3 tbs butter
1 shallot, finely diced
1/2 lemon
1/2 cup white wine
1 cup chicken broth
1/2 cup frozen artichoke hearts (I like the Trader Joes brand)
2 tbs capers, drained and rinsed
S & P

Serves 2-3

- Season chicken breasts with salt and pepper then dredge in flour. Shake off excess. ** Note: I like to use the foster farms thin sliced breasts because they cook faster.
- Add 1 tbs olive oil to saute pan and cook chicken until golden brown on both sides over med-high heat. Set aside chicken and cover with foil.
**No need to worry about cooking chicken completely through at this point. They will be added back to pan later.
- Add 1 tbs butter to same pan and saute shallots until soft. Add in white wine and let boil for 1 min. Add in capers, frozen artichoke hearts, broth and juice from 1/2 lemon. Bring back to a boil.
- Add chicken back to pan along with 2 tbs butter and the squeezed out lemon rind. Cover and turn down heat to medium-low and let simmer for 10 min (if using thicker chicken breasts you may need to add more time)
- While chicken is cooking, make pasta and set aside.
- Taste sauce - it may need more lemon or salt. Season if needed. At the very end I like to remove chicken and boil sauce for a few minutes until it becomes thicker. This step is optional.
- Serve chicken, artichoke hearts and sauce over angel hair pasta.


{Review}
I've been making this for years and its one of my easy weeknight standbys
Husband approved


{Serve with}
Garlic bread


{Time}
25 min


Tomorrow i'll have my homemade mini meatballs with pasta. Its a great recipe because you can make some now then freeze the rest for a rainy day. Stay tuned!

Mediterranean salad with chickpea patties

This recipe is from Real Simple magazine (April 09 issue pg 178)

I thought this was pretty good...it can be pulled together quickly plus its vegetarian.



1 15.5 oz can chickpeas, rinsed (aka garbanzo beans)
1/2 c fresh flat leaf parsley
1 clove garlic, chopped
1/4 tsp ground cumin
Kosher salt and black pepper
2 tbs flour
2 tbs olive oil
1/2 c low fat plain yogurt
Feta cheese, crumbled
3 tbs fresh lemon juice
mixed greens
grape tomatoes
red onion
Pita chips

*The feta was my addition - I love cheese.


In a food processor, pulse the chickpeas, parsley, garlic, cumin and 1/4 tsp each of S & P just until coarsely chopped and mixture comes together when gently squeezed. Form into 1/2 in thick patties (recipe says it makes 8, I only got 4). Coat patties with flower, tap off excess.


Heat oil in non stick skillet over medium high heat. Cook the patties, turning carefully until golden brown, 2-3 min per side.


In a small bowl, whisk the yogurt, lemon juice and S & P. Divide greens, tomatoes, onion and chickpea patties among plates. Drizzle with yogurt sauce. Top with feta crumbles.

{Review}
This was good although I dont think it would be husband approved. Its one of those things I would make for myself when the hubbs is out of town.
Very easy and fast!
Tip: Next time I might add a little panko bread crumbs to the mixture to firm up the patties. They were pretty soft and crumbly.


{Serve with}
Pita chips or Naan


{Time}
20 min

Blueberry cream pie

I love this pie! The recipe was given to me by a friend many years ago. Its so easy and people just love it.



Pillsbury premade pie dough
1 pint fresh blueberries
3/4 cup sugar
1/4 tsp salt
1/2 tsp nutmeg
1/4 cup flour
1/2 pint whipping cream
1 tsp vanilla
9in pie dish


Unroll pie dough and place in pie dish. Crimp edges. Prick holes in bottom with fork and follow package baking directions. (its usually 350 degrees for 10min). You want the shell to be light golden brown. Remove from oven and allow to cool. Increase oven temperature to 400.


When pie shell is cool, fill with blueberries.


Combine rest of ingredients in a bowl and pour over berries. Bake at 400 degrees for 40 min or until center is set. Allow to cool and enjoy!


{Review}
Love this pie (obviously)
Husband approved


{Serve with}
Ice cream


{Time}
20 min prep time (including baking shell)
40min bake time

Chicken with poblano cream sauce and cilantro rice

This recipe is from Martha Stewarts "Everyday Food" cookbook. Page 205


No...that is not green slime. Its poblano cream sauce and boy, it was good! Try it!

Serves 4

1 poblano chile
2 tablespoons canola oil
1/2 small onion, chopped
1 clove garlic, minced
1/3 cup heavy cream
Coarse salt and ground pepper
4 boneless, skinless chicken breasts

Directions
Roast chile over a gas burner or under the broiler, until charred all over. Wrap in foil; let steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.

Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.

Puree in blender; add water if too thick. Season with salt and pepper.

Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Slice and serve with sauce.

{Review}

I cooked this meal for a few friends and everyone loved it. It got 6 thumbs up and a husband approved. Pretty good!

This was very easy to make

{Serve with}

Cilantro rice (simply add chopped cilantro and scallions to cooked white or brown rice)

Black beans (from a can)

Margaritas!!!

{Time}

30 min

Chili rubbed skirt steak with sweet potato fries

This recipe is from Martha Stewart "Everyday Food" cookbook. Page 294



4 teaspoons chili powder
2 teaspoons ground coriander
2 teaspoons light-brown sugar
1 teaspoon dried oregano
Coarse salt and ground pepper
2 1/2 to 3 pound beef skirt steak, cut into 8 even pieces
1 tablespoon olive oil

Directions
Heat broiler with rack 4 inches from heat (can also be cooked on BBQ). In a small bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse salt, and 1/2 teaspoon pepper. Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.

Place half the steaks on a rimmed baking sheet or broiler pan. Broil, without turning, until medium-rare, 5 to 8 minutes, depending on thickness. Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes before slicing.

If BBQing, cook about 6 min on each side (depending on thickness)

{Review}
Very, very easy
Definitely husband approved
Leftovers would make great tacos

{Serve with}
Romaine-Heart Salad (The dressing is great and makes a nice dipping sauce for fries)
Sweet potato fries (These can be purchased in the freezer section at Trader Joe's. If you don't have a TJ's near you try Whole Foods)

{Time}
30 min

Sarah's awesome mac n' cheese

My other favorite food is homemade mac n' cheese. I have gone through so many recipes and think I finally mastered it. This one is easy and so creamy. It also has a crisp panko topping which is like the icing on the cake ...ummm, macaroni.




Ingredients
Topping:
1/2 cup panko
2 tbs unsalted butter, melted
1 cup shredded sharp cheddar


Macaroni:
1 lb bag of large macaroni noodles
3 tbs unsalted butter
3 tbs flour
1/2 tsp red pepper flakes
1/2 yellow onion (diced)
2 cup milk (I use 2%)
1/2 cup heavy cream
2 tsp dijon mustard
8 oz white cheddar
Small block of fontina (remove red wax from outside)
4 oz Gruyere
2 cup Sharp cheddar
1 tsp kosher salt
1/2 tsp pepper



Preheat oven to 350 degrees. Spray baking dish with cooking spray.


Shred all cheese in food processor. Set aside.


Bring stock pot of water to a boil for pasta. Add pasta and cook according to package directions (about 5-6 min) Drain in colander and return to stock pot.


Melt 3tbs butter over medium heat in large sauce pan. Once melted add diced onion and saute until soft. Stir in red pepper flakes. Add 3 tbs flour and stir for 1 min until combined. Whisk in milk. Bring to a slight boil whisking constantly.


Add cream, dijon, salt, pepper and all cheeses. Remove pan from heat. Stir together until all cheese is melted.


Combine about 3/4 cheese sauce to cooked macaroni in stock pot. Mix well. I usually end up having some cheese sauce left over. Feel free to add all of sauce but I find it ends up being more sauce then noodles.


Pour into large baking dish. Sprinkle 1 c sharp cheddar on top.


Combine panko with 2 tbs melted butter and sprinkle on top of macaroni. Bake in 350 oven for 25 min or until bubbly.


{Review}
Husband approved
Pretty easy
Great comfort food


{Serve with}
Sarah's Sticky ribs
Salad


{Time}
20 min prep time
25 min cook time

Creamy One-Pot Pasta

The other day while hanging out with my friend Sara we had some leftovers of this yummy pasta she made. Its seriously awesome and so easy.

* This can be made vegetarian by substituting veg broth for chicken broth.

4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5¼ cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchâtel)
¼ tsp salt
½ tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)

Thinly slice garlic. Place garlic and 1 tbsp oil from sun-dried tomatoes into
(8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.

Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

Meanwhile, cut broccoli into small florets; place into bowl. Cut carrots in half lengthwise; thinly
slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel.

Slice sun dried tomatoes into thin strips. Add carrots and tomatoes to batter bowl. Mix well.

Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.

Serve immediately. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.
Makes: 6 servings

{Review}

This was a great dish and incredibly easy.

Note: After penne was done but prior to adding veggies & cream cheese I removed about 3/4 cup of the broth from pot. I was worried it would water down the sauce to much. Once cheese melted in pot it was a good consistency. If you want to thin it out just add some of the broth back in. Once the pasta cooled down it became pretty thick. I added the reserve broth back in prior to putting it in the fridge as leftovers. It stayed nice and creamy for the next day.

{Serve with}

Garlic bread

{Time}

30min or less

Spaghetti with meat sauce

I've made spaghetti and meat sauce before but this time it was much better than in the past. I think it was the high quality organic ground beef I used. It didn't taste "beefy" at all. It was more melt in your mouth. Yummy!


{image}

The ingredients are just a guess because I don't usually measure when I cook.

Ingredients:

1 lb organic ground beef (85/15)

1/2 cup finely diced onion

1/4 cup finely diced green pepper

1 tbs tomato paste

28oz can crushed tomato

garlic salt

2 garlic cloves (crushed)

Italian herb seasoning

splash of red wine

1/2 tbs crushed red pepper flakes

1/2 cup grated Parmesan.

pepper

Directions:

Sprinkle garlic salt and pepper over ground beef. Set aside.

Finely chop onions and bell pepper in food processor (I used my mini chopper). You want them to melt into the sauce rather than be in chunky pieces. Saute over medium-high heat until softened with 1 tbs olive oil. Turn down heat and add crushed garlic cloves. Be careful not to let them scorch.

Add 1 tbs tomato paste and stir over med heat to combine. (tip: buy the kind that comes in a tube. Its easier to use and you don't waste a whole can when you only need a little bit. ). Add splash of red wine (about 1/4 cup).

Add ground beef to onion/pepper mixture and stir until browned. Once brown add can of crushed tomato, Italian herb seasoning and red pepper flakes. Let simmer for 20min.

Right before serving add 1/4 cup parmesan cheese to sauce and stir. Add more garlic salt as needed for flavor.

Voila! Yummy sauce!

Serve over pasta with more parm.

{Review}

This was a really good sauce. Much better then jarred and easy to make.

Husband approved

{Serve with}

Garlic bread

{Time}

30 min