Lasagna Time!

WOW!  It has been quite a while...for 2 1/2 weeks I had no computer (or no computer with a working keyboard) and after harassing some lady in the mall I am back up and running!  I have been relying on my iPhone and now I can finally send a tasty update!  I had lasagna at a friend's house the end of October and then another brought it to work a few weeks later.  It was one of those things where you see something and you HAVE to make it or else you will never quit thinking about it!!  Frank was away about a month ago for a few nights and I decided to make him a sausage lasagna to welcome him home!  I literally went off the top of my head and bought all of the ingredients on a whim that afternoon.  This could serve 6 hungry adults or make 8 smaller servings.  It also freezes well!  ; - )     Here goes:

1 lb Italian Sausage
1 onion, diced
2 cans (28 oz each) of diced tomatoes
1 bay leaf
2 cloves of garlic, minced
Italian parlsey
8 oz whole milk ricotta
3-4 cups of mozzarella cheese
grated Parmesan cheese (about a cup)
1 box of Barilla "no bake" lasagna noodles

Preheat the oven at 375.  Brown the sausage in a pan and then drain.  Saute the onion for about 5 minutes on medium and then add the garlic for a minute.  Add the bay leaf and both cans of tomatoes.  Bring the sauce to a boil and then turn it down to simmer.  Simmer for 30 minutes, stirring occasionally, and then add sausage into the tomato sauce at the end.  While the sauce is simmering finely chop the parsley and mix it with the ricotta cheese.  In a 9 x 13 pan spoon 2 ladles of the tomato sauce into the bottom.  Cover the sauce with a layer of noodles and then spoon 2-3 more ladles of sauce on top.  Sprinkle with parm, mozzarella, and a few dollops of ricotta.  Repeat this process layer by layer until you reach the top of the pan.  (For me that was 3-4 layers).  Be sure to finish the lasagna with the sausage/tomato sauce.  Bake for 50 minutes and then top with some more mozzarella cheese. Bake 10 more minutes or until brown and bubbly.  Let the lasagna stand for about 10 minutes before serving. 

Chicken Pot Pie

I know there are probably 100 different ways to make a chicken pot pie.  I like to take the easy way out and use some pre-made ingredients to save time!  (I feel like the Food Network lady, Sandra Lee!) 
Tonight I kept it simple: chicken pot pie and a salad.

1 rotisserie chicken, pulled (dark and white meat)
1 small can of veg-all
1 small container of sour cream (8 oz)
1 can of cream of chicken
s & p
pre-made pie crust

Pull the chicken and place it in a mixing bowl.  Add all of the other ingredients to the bowl except for the pie crust. Lightly greast a circular pan (I used a quiche pan) with nonstick cooking spray.  Fill the pan with the chicken mixture and bake for 30 minutes at 350.  Pull out the pot pie and gently place the crust on top.  Cut a few slits to allow the steam to escape.  Bake this for about 10-15 minutes or until golden brown!  *You could also make it extra delicious by baking it in a pre-made pie crust pan and then topping it with the crust!*   

Sunday's Soup

I have had a craving for soup lately.  As it turns out the Georgia weather has started to resemble Fall and the timing was perfect!  For lunch today I decided to make something that would last for a few days and give me some good leftovers for work.  This butternut squash soup was so easy and fabulous!  I searched the Internet and pieced a few recipes together and came up with this! 

1 large butternut squash, peeled and cubed into 1 inch pieces
1/2 of a yellow onion, diced
2 T butter
6 cups of chicken broth
dash of pepper
dash of nutmeg

Saute the onion for a couple of minutes and then throw in the butternut squash cubes.  Toss this mixture and allow the melted butter to coat all of the squash.  Cook for about 5 minutes on medium.  Add the stock and bring this to a boil.  Once boiling turn it to medium-low and allow it to simmer for 15 minutes.  Once the squash is soft (it should be tender and just falling apart) use a slotted spoon to pull out the squash and onions.  Place them in a food processor and puree.  Then place this puree back into the chicken broth.  Add the pepper and nutmeg.  Mix well and serve!  The color of this soup is so pretty...the picture doesn't do it justice! 

*I had to use my little tea/coffee cups and saucer just for fun!  My Aunt Karen also have me some embroidered napkins for a wedding shower present and I thought they were a cute addition to the picture! *

Tiffany's Salad

I'm baaaaaaaack!  You all see how my little experiment went---it took about 6 weeks to get a rise out of my brother!  :-D

About a year ago the girls were all together to celebrate our friend, Tiffany, and her upcoming 30th birthday.  For dinner she made us the most delicious and tasty salad...it was so good that I remember it a year later!  Saturday we were grocery shopping and picked up a 1/2 beef tenderloin so we could make "Frank steaks" and then have a little leftover.  (Believe it or not, buying a beef tenderloin is cheaper than buying individual steaks at the meat counter.  All you need is a man with a good knife and you are good to go!)  At any rate, I immediately thought about the salad that Tiffany made for us!  I called her to get the quick run-down of ingredients and viola----dinner was served!

There is really nothing to this salad.  First I seasoned the steak with McCormick's montreal steak seasoning.  I seared it and when it was medium rare I took it out of the pan and allowed it to rest while I prepped the rest of the salad.  I topped some baby spring mix (or she said you can use arugula if you like the "peppery" bite of the arugula) with sliced strawberries and crumbled goat cheese.  You can also add some candied walnuts if you like.  Top the salad with the sliced steak and then drizzle with poppy seed dressing.  Thanks, Tiff!    

Memaw's Chicken

We noticed that Amanda and Melissa have apparently taken a hiatus from posting while working on their latest book - the 7 habits of highly effective slackers.  So we decided to step in and keep this blog going!

This is a simple, hearty meal of baked chicken and gravy that Rachel's grandmother from Jasper, Alabama (affectionately known as "Memaw") showed us how to make this summer when we paid her a visit.  This is very easy and very tasty.

Ingredients:

6-8 bone-in or boneless chicken thighs
2 cans cream of mushroom soup
8oz sour cream
1/2 cup of milk
Fresh sauteed mushrooms
S&P to taste


Spray the pan with non stick spray.  Trim the chicken and season with some S&P.  Saute some fresh mushrooms a small bit of butter.  Mix the soup, sour cream, milk and sauteed mushrooms, and pour over the chicken.  Bake in the oven at about 350 uncovered for 45 minutes and then cover and continue cooking for another 30 minutes, or more/less until chicken is cooked through.  The chicken should be falling apart at this point.  When I made this for Memaw, I will always remember her wise advice (she said with a smirk and a wink) - Rachel, you never take it out until it's done... (that's what she said!)

Serve over rice and with a side, usually a green vegetable like green beans.

Enjoy!

Rach's potatoes

When Matt & Rachel lived with us I remember her making these potatoes.  They were a delicious twist on the usual (and sometimes boring) roasted potato.  I haven't found a protein that they don't compliment!  This is my version...give or take a few of her ingredients! 

In a small bowl mix: 
2 T EVOO
1 clove of minced garlic
1 T of dijon mustard
S & P
1 T fresh rosemary, finely chopped

Chop 5 small new potatoes into even chunks and place in gallon-sized ziploc bag.  Pour the above mixture over them and marinate for a couple of hours in the frig. 

Place the potatoes in a 9 x 13 pan.  Cook in a pre-heated 400 degree oven for 45 minutes, or until fork tender.  Once they are fork tender sprinkle generously with crumbled feta cheese.  Stick them back in the oven for a couple of minutes to allow the cheese to get warm.  YUM! 

Cafe Rio Chicken

I hate to admit it, but I've started to use Pinterest and now I like it more and more!  As I stalk the pages/boards that my friends create I frequently come across some yummy ideas!  I saw this online last week and decided that if I was going to sit and salivate in front of my computer then I may as well try the recipes I pin!  Cafe Rio chicken (http://mandysrecipebox.blogspot.co.uk/2011/04/cafe-rio-chicken.html) was really easy and to be honest, when it's almost 100 degrees outside the thought of turning on the HOT oven is not appealing!  Frank actually made this recipe for us while I was at work...shhhhh...

2 lbs chicken breasts

1 C. Zesty Italian dressing

1/2 Tbsp. minced garlic

1 pkt ranch dressing mix (mixed with 1/2 cup of water)*

1/2 Tbsp. chili powder

1/2 Tbsp. ground cumin

 

Place everything in the crockpot and cook on low for 8 hours or high for 5-6 hours.  

*Note: Frank is not a fan of Mexican food (unless he is in Mexico) and this has been a hit this week!  He gave it a 7 out of 10 and said it only needed to be spicier!  We've made pulled chicken tacos this week and I bet it would be tasty on a taco salad, enchilada casserole, or quesadillas.  It almost reminds me of Carla's Cuban turkey, minus the citrus.  

Esperamos que disfrute de!

(Healthier) Fried Chicken Salad

We have to give credit to Rocco Dispirito for this - we saw this on the Food Network and thought that it would be fun to try for lunch - the short version is that this was GREAT! 

Ingredients:

1 small red onion, halved and thinly sliced
2 quarts Canola oil (we were supposed to use grape seed oil but it was too expensive)
1 TB diced feta cheese
4 TB olive oil
2 TB balsamic vinegar
1 pound boneless, skinless chicken thighs
Ground black pepper
2 1/4 tablespoons Goya Adobo seasoning
2 egg whites
2 1/2 tablespoons paprika
3/4 cup whole-wheat flour
2 cups rough cut green leaf lettuce
10 cherry tomatoes, quartered
1/2 ripe Hass avocado

The salad is the easy part here -cut things up and mix the salad, without the olive oil and vinegar, and set aside.  The chicken should be trimmed and quartered then laid flat on a plate.  Cover with a paper towel and microwave for 1:30.  Remove from microwave, flip and rotate the chicken pieces so that the ones in the middle are placed on the edge of the plate (they should be the least cooked) and then re-cover and microwave for an additional 1:30.  Start heating the oil to 375.

Beat the egg whites until they are very foamy and mix the Adobo seasoning, paprika, and flour. Once the Canola oil is heated, toss the chicken in the egg whites and then in the flour / seasoning mix, drop in the hot oil for about 30 seconds - remove and drain on a paper towel.  The chicken will come out crispy and moist (nearly flash fried)... we were supposed to use grape seed oil and cook at 400 for about 12 seconds, but we didn't want to spend the $20 it would have cost to buy the oil!  FYI - we cooked the chicken in two batches. 

Once the chicken is ready, place on the salad and then mix the oil and balsamic dressing over it all.  We added some fresh ground pepper and this was REALLY TASTY!  (if you have lime, try some on this as well)

We hope you enjoy - Rach and Matt

Catch of the Day

One of the best restaurants in Athens, The Last Resort, has a daily feature they call the "Catch in parchment".  I decided to make my own version tonight wrapped in tin foil.  The grocery had some fresh grouper filets on sale this week and I quickly grabbed up 2 of them yesterday!  Here's what I did to them:

1 grouper filet (1/2 a pound)
fresh lemon slices
garlic powder
onion powder
salt & pepper
about 1/8 cup of chicken stock
Italian seasoning
1 tsp of butter

Tear off a large sheet of tin foil and spray with non-stick spray.  Place the filet in the center and top with all of the seasonings, butter, and 3 slices of lemon.  Pour in the chicken stock and seal it up on the sides and on the top.  (It will look like a little tin foil boat!)  Bake in a pre-heated oven at 375 for 20 minutes. 
*If you have a bottle of white wine open it would be great to add a splash of it to the fish rather than the stock*

Oven Fried

After work today I found myself scrounging through the pantry for my "go-to" seasoning (Lipton Garlic & Herb soup mix).  Much to my surprise I didn't have anything in the pantry to use...until I found the panko breadcrumbs.  I decided to raid the spice cabinet for anything useable and started tossing it in a ziploc!

Here's what I used:
1 cup panko breadcrumbs
Italian seasoning
Garlic powder
onion powder
Tony's creole seasoning
Cavender's Greek seasoning
Pepper



I lightly coated 4 chicken thighs in olive oil and then tossed in a gallon ziploc bag.  Baked at 400 degrees for 40 minutes uncovered.  Then I covered with tin foil for 20 minutes.  I paired this with some of Frank's Mom's (Elsie) dirty rice.

1 cup of long grain white rice
1 can of beef consomme soup
1 can of french onion soup
1 jar of sliced mushrooms
1/2 stick of butter or margarine

Pour the rice in a 9 x 13 and then add the remaining ingredients and top with the butter/margarine (cut into little cubes).  Bake at 350 for 1 hour.  (Tonight I cheated!  I really made this rice on Tuesday night and we re-used it tonight!!!)

Cinnamon and Sugar Kale Chips

Matt and I decided this year to support our local farmers and bought in to an organic farm co-op... it has been a great experience and has challenged us to eat new vegetables that we have never tried (yet alone cook with)... each week we get a variety of lettuces, broccoli, beets, zucchini, cucumbers, tomatoes, swiss chard, kohlrabi, kale, ...Red Russian Kale - WHAT DO WE DO WITH KALE??

Last week we baked kale with some canola oil, onion powder and S&P - the kale chips were great!!  this week we tried the sweet variety - cinnamon and sugar kale chips... believe it or not, these are very tasty!

per 1 cup of washed, packed, chopped kale -
1 tbsp canola oil
1/2 tsp cinnamon
1/2 tsp sugar

mix the chopped kale, oil, cinnamon, and sugar in a large bowl - lay in baking pan

BEFORE

bake for 20-25 minutes at 325 - simple and easy - enjoy!

Grill and Chill

Our friends Mandy and Jeff came up this weekend so that Matt and Mandy could run in the Warrior Dash in Mountain City (it is pure craziness!)... after an early morning and a long day of running through the mud, under barb wire, over obstacles, and through the mountains, all we wanted to do was relax.  We took in the sights of the Mountain Laurel Festival in downtown Clarkesville and then decided that an easy dinner at home was in order.  We made crab cakes with lime garlic aioli, grilled corn, veggies, chicken, and shrimp.  The worst thing we had to deal with was an errant shower near the end of cooking, but that was nothing compared to the morning!

Crab Cakes
15oz lump crab meat
1 egg
2-3 cloves minced garlic
dash of S&P
1/2 C Italian bread crumbs
1/2 bell pepper diced
1/4 vidalia onion diced

Mix the above ingredients well and allow it all to chill in the fridge for 1 hour and then make patties.  The above recipe made 4 large crab cakes which we cooked in a cast iron skillet in a olive oil with a dab of butter. 

Lime Garlic Aioli
2 tbsp mayo
2 tbsp sour cream
3 cloves minced garlic
S&P to taste
1 tsp Cavendars
juice of 1 lime

blend well and refrigerate.

For the veggies, chicken, and shrimp, we skewered them up and grilled over medium heat with a little butter.  Season as it cooks with garlic powder, onion powder, and then a dab of blackening on the shrimp...a feast fit for Warriors!

a few pics from the Warrior Dash (the other pictures did not upload correctly...)

 

In honor of Mom

Caprese Salad with a drizzle of olive oil and balsamic

Today we celebrated Mother's Day a bit early at the Farm.  Dad was on duty for dinner and we were responsible for brunch.  Frank was kind enough to do his part (he did all of the grocery shopping!) and Melissa and I did the cooking.  We tried to keep it simple...fruit salad, pigs in a blanket, Caprese salad, and tomato tartlet.  

I got this recipe from a former patient and have slowly made a few minor changes over the years.  Mostly I've cut down on the added salt (replaced garlic salt and onion salt with garlic powder and onion powder) and replaced the shredded mozzarella with fresh.  Any way you make it, this tartlet is amazing!  I've served it at brunch, bridal & baby showers, and I'm sure it would be fabulous as a vegetarian dinner.  I think Mom was happy with her brunch today!  

Here's what I used for the tartlet:
1 frozen pie crust
3 vine ripened tomatoes, sliced
4 oz feta cheese
4 oz fresh mozzarella cheese
3 eggs
2 T pesto
1/8 cup fresh parsley, chopped
dash of garlic powder
dash of onion powder
dash of kosher salt
black pepper

Mix everything except the tomatoes in a small bowl.  Place 1/2 of the tomato slices in the bottom of the pie crust.  

Pour half of the wet ingredients over the tomatoes.  Make one more layer of tomatoes and pour the remaining wet ingredients over the top.  

Bake in a preheated 375 degree oven for 30-40 minutes, or until it sets.  Makes 6 slices.

We love you, Mom!  =) 

Summertime in Athens

Sunday nights in Athens are our "official" grilling night.  Cooking started this morning with a little prep work for the chicken k-bobs.   

Here's how we make our k-bobs:
2 pounds boneless, skinless chicken breasts
1/2 bottle of Italian dressing (Frank likes Wishbone)
2 bell peppers
1 8 oz package of baby bella mushrooms
pineapple spears

Dice the chicken into 1 inch cubes and place in a gallon size plastic bag.  Pour the Italian dressing into the bag an marinate for several hours in the frig.  About an hour before grilling take out the chicken and skewer each k-bob.  Alternate bell pepper, mushroom, and chicken.  *Although he probably wouldn't admit it, Frank is picky about the skewers.  He always tries to start and end with a bell pepper (to keep the chicken from falling off)*

Grill at 250-300 degrees for 20-25 minutes, turning occasionally.  During the last 5 minutes sear the pineapple.  Cook until it is warm and it has good grill marks.  Dig in! 

Going Green

In trying to eat more vegetables I've started adding spinach to my meals.  I am also trying to help Frank branch out and try greens other than broccoli, asparagus, and lima beans.  (I had to make lima beans tonight...twice in 2 weeks!)  So far I haven't sold him on sauteed spinach, but I have sold myself!  My friend, Ali, loves spinach so when I make it I think of her. 

I sauteed 1 bag of fresh spinach (about 4 cups) in 1 tsp of olive oil. 

Then I added a sprinkle of nutmeg, salt, pepper, garlic powder, onion powder, and about 2 tablespoons of balsamic vinegar.  Mix well with tongs and then let it simmer for a couple of minutes.  The vinegar will get thicker and sweeten up.  The result is sweet and delicious!

NOT your average pork tenderloin...

You saw on the last post that I've been following http://www.skinnytaste.com/

Well, tonight I made her "Sweet and Fiery Pork Tenderloin" (http://www.skinnytaste.com/2012/01/sweet-and-fiery-pork-tenderloin-with.html#more) and one of her light side dishes (http://www.skinnytaste.com/2012/04/asian-cabbage-mango-slaw.html).  I feel like a pre-marinated pork tenderloin is always my "go-to" for when I am bored with choosing what to cook that week and easy.  I'll be honest and say most of the time I am not thrilled with the results.  I guess you get what you give...no effort = not a good result!  Tonight I wanted something a little different.

My plate looked a bit different than hers (and I was in a hurry to take a picture before I cleaned my plate).  I will definitely make the pork and mango salsa again and probably leave off the cabbage slaw.  Warning: this dish is hot (spicy, not temperature)

Along with this I made my broccoli with brown butter.  Here's what I used for the broccoli:
4 broccoli crowns
1/3 stick butter
1/2 of a lemon, juiced

Steam the broccoli in about 1/2 inch of water for a few minutes.  Meanwhile heat the butter on medium until it is all melted and starts to turn brown.  Once you see the light brown color remove it from the heat and squeeze in the lemon juice.  Drain the broccoli and place in a bowl.  Pour the butter/lemon juice over it and proceed to DEVOUR the bowl!  :-P

Skinny Taste

A friend from the hospital shared this website with me for healthy meal ideas: http://www.skinnytaste.com/
She is also a self-proclaimed "foodie" so I knew I could trust her!  We've talked over and over about having a recipe party and I hope we make it happen soon!

Last night I cooked this easy dinner in about 1/2 an hour.  Here's the web address: 
http://www.skinnytaste.com/2008/05/skillet-flounder-with-tomatoes-425.html#more

I also made some fresh green beans, buttered white rice (for Frank), and steamed cauliflower.  I was impressed by the flavor!  I switched the flouder for tilapia since I found it on sale at Kroger.  I was very surprised that when Frank was eating it he called it "delicious".  Would he have called it delicious if he knew it had 205 calories??  Shhhhhh...........;)

(Picture taken from website)