Resurrected

After a very long hiatus, I'm back. I did one in the crock pot on Saturday and have one going now, so thought I'd post them. Enjoy!

Crock Pot Cajun Chicken

3 slices bacon, chopped
1/2 c. diced green pepper
1/4 c. chopped onion
1/4 c. chopped celery
1 1/4 lb. boneless skinless chicken thighs
2 t. cajun seasoning (I used Penzy's)
1 can diced tomatoes
hot cooked white rice

In a skillet, cook the bacon until it's crisp and then add pepper, onion and celery, cook 2 minutes. Put bacon and veggies in crockpot. Sprinkle chicken with 1 t. of the seasoning and cook in your skillet for 4 minutes. Place chicken into crockpot. Top with tomatoes and seasoning. Cook on low for 8 to 9 hours. Serve over rice.

Braised Maple-Bourbon Pork with Beans

2 lb. boneless pork loin, chopped into 4 pieces
2 turkey kielbasas, chopped into 4 sections each
3 onions, diced
2 celery stalks, diced
1 T minced garlie
3 T. tomato paste
2 t. chopped thyme (I used dried)
1 bay leaf
1/4 c. bourbon
1 can diced tomatoes, drained
1 lb. cannellini beans (if using dried, soak them over night or follow "quick prep" on bag)
1/4 c. maple syrup
3 c. chicken broth
optional: 3 slices bacon, cooked crisp

Season pork with salt & pepper and sear in oil in a skillet until brown. Put in crockpot. Brown kielbasa in same pan and add to pot. Add onion and celery and cook for a few minutes, then add the tomato paste and stir through. Add thyme, bay leaf and bourbon and cook for a minute. Then take off heat and add tomatoes and broth. Stir in maple syrup. Add beans and sauce to crockpot and cook on high for 4 hours. Can top with crumbled bacon (or breadcrumbs as the recipe suggests but I see no reason for this)

Enjoy!

Summer and Salad are Made for each other

I am going to post two salads tonight and each of them served as a dinner with a side or two. I do still like to do vegetarian night, and our farmer's market has the best bread called "popeyes passion" with spinach and parmesan. Grill up a couple of slices of that and dinner is served. Here are two we have recently enjoyed:

Mixed Greens with Peaches

3 proscuitto slices
dressing (I made my own... lemon juice, honey, white balsamic, evoo and S&P)
salad bowl full of greens (again, I got these from my garden, but a bag of lettuce from the grocery would be the right quantity here)
2 peaches, sliced
1/2 c. pecans (I used Trader Joe's sweet & spicy ones and chopped them up)
crumbled goat cheese

Cook proscuitto in a skillet until browned and then crumble. Combine all ingredients and toss with dressing. Sprinkle with goat cheese.

Grapefruit and Avacado salad:

1 T. honey
1 T. grapefruit juice
2 t. evoo
s&p
greens (again, one bag from the grocery store)
1 can drained and sliced hearts of palm
1 grapefruit, sectioned
1 small avacado, sliced
crumbled queso fresco

Mix dressing. Toss greens with hearts of palm, grapefruit and avacado. Toss with dressing. Top with crumbled cheese. Enjoy!

It's hotter than Hades... good thing it's a crock pot night!

Holy hot June. Did someone secretly move me to Texas?? Unreal. Anyhow, tonight's is a family favorite (I mean everyone including extended family). I make these throughout the summer as they are often requested. They're very simple. Don't be alarmed by the long ingredient list... it's all spices. This was a Cooking Light recipe that I've modified for the crock pot.

Pulled chicken sandwiches:

2 lb. boneless, skinless chicken thighs

Rub:
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle chile pepper
1/2 teaspoon salt
1/4 teaspoon ground ginger

Sauce:
1/2 c. onion, chopped
1 c. ketchup
2 tablespoons dark brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
2 tablespoons cider vinegar
1 tablespoon molasses

Rub chicken with spices. Place in crock pot. Mix all sauce ingredients together and pour over chicken. I cook on low for about 6 hours and then mash it with a potato masher to get it "pulled" without having to remove it from the crock pot. Serve on buns with pickle slices.

Enjoy! I serve these with slaw, fries and baked beans.

A two-fer

Yes, Friday feels like a ways away, but alas here is what we had on Friday in addition to what we are having here tonight. Friday's was a great way to use a flank steak. I would definitely hollow out the buns cause ours were too "bunny" tasting. Tonight is simple but Greek, always a hit around here.

Mexican steak sandwiches: (I served with corn & bean salad and chips & salsa)

1 flank steak, seasoned with any seasoning you like (I used Montreal steak)
1 can refried beans, warmed
1 avacado, thinly sliced
1/4 c. light mayo
2 chipotles in adobo, chopped finely
1 t. lime juice
buns (dig the "bread" part out leaving them almost hollow)

Grill steak, about 6 minutes per side, and slice against the grain thinly. Spread beans on one half of the bun. Top with steak and avacado slices. Mix mayo, chipotles and lime juice and spread on top halves of the bun. Enjoy!

Greek chicken with orzo:

4 bonless skinless chicken breasts, pounded
greek seasoning blend (I happen to have a Pampered Chef one)
1 can artichoke hearts, drained
1/4 c. lemon juice
crumbled feta

sprinkle chicken with seasoning. Add to pan and cook about 5 minutes per side. Then add artichoke hearts, lemon juice and a little more seasoning to pan until it all comes together. Serve over orzo and top with crumbled cheese. (recipe follows)

1 carton chicken broth
1 T. butter
orzo
crumbled feta

This is a made up recipe, so I have no quantity on the orzo. Bring the broth and butter to a boil in a saucepan. Add orzo and cook according to package directions. IF there is leftover broth, drain it. If not, just leave it in the pan. Add feta while it's warm to get "melty".

I served this with greek salad which I have posted my dressing recipe for in a prior post. Enjoy!

A light salad for a beautiful night

Ok, I'd like to be the first to officially welcome the warm weather back. Thanks :) Just in time, our lettuce box is full of goodness, so we did a salad tonight in honor of the multiple greens we've been able to harvest. I served this one with some grilled La Brea roasted garlic bread. Yum!

Light Green Goddess Salad

1/2 c. plain yogurt (I use Fage non-fat)
3 T. light mayo
2 T. white wine vinegar
2 T. fresh parsley
1 T. fresh dill
s&p
Bowlful of lettuce (I would say one bag of the baby greens if you're buying them)
1 package chicken tenderloins, grilled and diced
grape tomatoes, halved
croutons

Mix yogurt, mayo, vinegar, herbs and s&p in a blender. Toss with lettuce, chicken, tomatoes and croutons. Enjoy!

A nod to the mediterranean

I, and my family, love anything Greek. Add hummus to just about anything and we'll all eat it. I saw a recipe something like this a while back and figured we had to try it. It was delicious. I cut a pita in half for each kid and stuff it, while for the adults I served it on top of the pita and we used a knife to cut it into pizza-like wedges. Enjoy!

Greek Tuna Pitas

3 cans albacore, drained and flaked
10 kalamata olives, chopped finely
2 T. finely chopped red onion
1/2 can artichoke hearts, finely chopped
1 celery stalk, chopped
juice of one lemon
1 T. evoo
pepper
4 pitas
hummus (any flavor you like... I had red pepper, horseradish and garlic, so everyone chose what they wanted)
shredded romaine lettuce
feta cheese, crumbled

Combine tuna, olives, onion, artichoke hearts and celery. Squeeze lemon over mixture and add oil and pepper to taste. Spread hummus on flat pita (or inside if making "pockets") and top with lettuce, tuna mixture and crumbled feta.

I served these with hummus and pita chips. Easy and tasty!

Beautiful Weather calls for a BBQ

What a gorgeous day!! To take advantage of it fully, I thought it was time for some burgers on the grill. Unfortunately we didn't get to eat them outside... thankfully the rain held off. These were awesome. Served them with chips & salsa and corn & bean salad. Enjoy!

Poblano burgers:

Pickled onions (see recipe)
2 poblanos
1 slice bread, crumbled
1 T. milk
3 T. chopped cilantro
1 t. cumin
1/2 t. kosher salt
1 lb. ground beef
1/2 c. sour cream
1 T. minced shallot
1 t. lime juice
1 chipotle and 2 t. adobo sauce

Roast poblanos until the skins are charred. Put them in a ziploc for about 15 minutes, then peel and seed them. Chope them finely. In a bowl, add milk to the bread and turn it into a paste. To this paste add the chopped poblanos, 1/2 the cilantro, cumin, 1/4 t. salt and the beef. Mix well and form into patties.

Combine sour cream, shallot, lime juice, remaining cilantro and salt and chipotles/adobo sauce. Set aside.

Grill burgers about 6 minutes per side. I also grilled the buns.

Pickled red onions:

1/2 c. sugar
1/2 c. rice vinegar
1/2 c. water
1 jalepeno, halved
2 red onions, sliced thinly

Boil sugar, vinegar, water and jalepeno until sugar is dissolved. Add onion and remove from heat. Let cool to room temperature.

Serve burgers topped with sour cream sauce and onions.

Two New Ones: One Crock Pot, one Oven

When it rains it pours. I am on a roll here with actually posting. We have a hectic night yesterday with music class and a dentist visit, so it was crock pot to the rescue part 2 this week at the McGady house. Tonight I had a little more time, but the effort was minimal and it really was something I'd serve company (even if it was only Mom and Dad). Enjoy!

Fire Roasted Tomato and Chicken Tortilla Soup:

1 lb. boneless, skinless chicken thighs
1 box chicken stock
2 c. frozen corn
1 can fire roasted tomato (I used the Trader Joe's brand with green chiles)
1 can black beans, drained and rinsed
1 red pepper, chopped
1 onion, chopped
6 corn tortillas, cut into squares
1 T. chili powder
1 t. cumin
1 t. salt
1/4 t. cayenne pepper
1/4 c. chopped cilantro

Throw everything in the crock pot up to the cilantro and cook on low for 5 or so hours. Take the chicken out and shred it with 2 forks. Add it back in along with the cilantro and allow it to warm through. Can serve with tortilla chips, avacado slices and lime. Enjoy!

Pork Tenderloin with Balsamic Onion-Fig Relish

1 package pork tenderloin, trimmed
8 dried figs (I could only find fresh... didn't seem to matter), diced
1 chopped onion
2 T. balsamic vinegar
2 T. water
1 T. soy sauce

Salt & pepper tenderloin and pre-heat oven to 425. Take an oven-proof skillet and brown the pork on all sides. Remove it from the heat and add sauce ingredients, onions and figs. Put in the oven for about 15 minutes or until cooked to your liking (I like mine a little pink). Slice and enjoy.

I served this with Trader Joe's new orzo pilaf (two thumbs up), broccoli and a salad. Hope you enjoy!

Hiatus Over

I came out here to look up Julie's delicious rib recipe and realized how long it's been since I posted. How sad! I was telling a girlfriend about this the other night, so figured if I'm going to share the link I ought to at least be updating this. So, here goes. The first one we had last night and it was delicious. It comes from Cuisine at Home and of course I modified it a bit. Tonight's is a crock pot, hence the theme of the blog. Enjoy!

German Brat Salad:

Dressing:
1 c. bock beer
4 T. horseradish
2 T. dijon
1 T. red wine vinegar
s&p

Salad:
1 package beer brats (I used the Johnsonville ones)
1/2 head each red and green cabbage, quartered
4 slices unseeded rye bread
1 red onion, sliced

Whisk dressing together. Put each piece of cabbage on a piece of foil. Pour a little dressing on each and close the foil packet. You will grill the brats, cabbage, rye bread (I sprayed with a little evoo spray) and onion until they're done. Times vary, cabbage and brats took the longest. Once done, slice them all and toss with the rest of the dressing.

I served this with a side of store-bought pierogies. Yummy!

Turkey Taco Sloppy Joes:

2 t. canola oil
2 lb. ground turkey
1 onion, chopped
1 t. minced garlic
1 package taco seasoning
1 T. worcestershire sauce
1/2 c. water
1 c. chili sauce
8 oz. tomato sauce

In skillet, brown onion and turkey in oil. Drain and pour into crock pot. Top with remaining ingredients. Stir together and cook on low for 5 hours. Serve on buns.

I served this with fries, fruit salad and a slaw using the leftover cabbage from above:

1/2 each red and green cabbage, shredded
1 can mandarin oranges
slivered almonds
1 green onion, diced
Newman's Own Sesame Ginger vinaigrette

Combine all ingredients. I also added chow mein noodles for a bit more crunch.

Real cooking happening again

Hello! Yes, after a month of work travel and being on spring break, alas it's time to come back to reality and start cooking again. Fortunately this week we had two good ones that I will post below. Both were crowd pleasers around here. For the cheeseburger loaf I served with fries and baked beans. For the salad, I just grilled up a bit of sesame bread with some olive oil. Enjoy! French Cheeseburger Loaf: 1 tube refrigerated french bread dough 1 lb. lean ground beef 1 green pepper, chopped 1/2 an onion, minced a couple cloves of garlic, minced 2 T. flour 2 T. dijon 1 T. ketchup 3 slices sharp cheddar cheese Brown ground beef, onion and pepper in a skillet. Add garlic when it's almost browned and cook until browned throughout. Add flour, dijon and ketchup, stir to heat through. Spread bread in thin sheet and place beef mixture down the middle. Top with cheese slices and then fold the corners in. Invert onto a greased cookie sheet and I topped with an egg wash so it would brown nicely. Put it in a 350 oven for about 25 minutes. Chicken and strawberry salad: Maple Grove Farms fat-free raspberry vinaigrette (or any fruit dressing you like) 2 boneless skinless chicken breasts herbed goat cheese log crushed pistachios 2 c. sliced strawberries 1 bag baby spring lettuce mix Marinate chicken in a little bit of the dressing, grill it and cut into bite-size pieces. Roll the goat cheese in the crushed pistachio and cut into little rounds. Mix together greens, strawberries and chicken. Toss with dressing. Serve with cheese croutons. Enjoy!

Happy St. Pat's: You CAN do it in a crock pot

My favorite meal that I only eat once a year is corned beef and cabbage. So this year, we weren't going to be together for St. Pats. I decided to make it on Saturday, and we were running all over the place, so I figured I'd give it a whirl in the crock pot. The last time I did this we were going through our kitchen remodel, so it's been a while. It works really well since this is one cut of meat that requires hours of simmering... a perfect fit for the crock pot.

One corned beef (I prefer the Niman Ranch one, but my Trader Joe's didn't have it this year so I used their house brand)
2 garlic cloves, sliced thin
2 bay leaves
peppercorns
1 head cabbage
4 carrotts, peeled and cut

Place the meat and all spices that come with the meat in your crock pot. Top it with enough water that it's covered by about an inch. Cook it on low for about 10 hours. When there is about an hour left, add the cabbage and carrotts. I turned mine to high since we wanted to eat sooner, but you can leave it on low for about 30 minutes to cook the veggies through.

I served this with horseradish mashed potatoes:

3 baking potatoes, peeled and boiled
2 T. light sour cream
1 T. prepared horseradish
Dash of milk
salt & pepper

Draing boiled potatoes and mash with the rest of the ingredients. Goes really well with the corned beef.

It's Fish on Friday Time

I'm back... but wondering if anyone's been out here since my last post was so long ago. I promise to remain more faithful about posting these and hope to see some posts in return. We're into Lent now, so Friday's are vegetarian or fish around here. Tonight was particularly good so I thought I'd post. I love tilapia, and this was easy to do. I made this with broccoli, some roasted fingerling potatoes and a salad. Enjoy!

Baked Tilapia

4 tilapia fillets

3/4 c. fresh breadcrumbs

1/2 c. grated parmesan

1 t. garlic salt

2 eggs

1/2 c. milk

In a shallow bowl, combine the breadcrumbs, parmesan and garlic salt. Beat the two eggs in another shallow bowl. Dredge the fish in the milk, then the egg and then the coating. Place on a greased cookie sheet in a 425 oven for about 12 minutes or until fish flakes.

Turkey? Where's the Beef?

Alright, so we are now the proud owners of a half a cow. Our entire second freezer is full to the gills of beef. Yes, we had tacos on Saturday night after Don schlepped it home from way-up-Wisconsin. But in making my menu for the week, beef is oddly missing tonight. I think I'm overwhelmed with the possibilities. So instead we're having turkey tonight. I'm out of ideas for sides, so doing my broccoli slaw again, fries and baked beans.

Turkey Sloppy Joes:

1 lb. ground turkey
1 onion, chopped
3 stalks celery, chopped
1/2 green pepper, chopped
1 can Campbell's tomato soup
1/2 c. ketchup
2 T. brown sugar
2 T. mustard

Cook turkey and veggies in a pan until browned. Add sauce and then stir into crock pot. Cook on low for 4 hours. Serve on buns.

Turkey Reubens

We love these. I serve them with sweet potato "chips" that I bake in the oven and my broccoli slaw (recipe below). This comes via Cooking Light. Enjoy.

8 slices seedless rye bread
8 slices lorraine swiss cheese
dijon mustard
low-fat thousand island dressing
12 slices smoked turkey
sauerkraut

Spread dijon lightly on bread. Top 4 slices of bread (mustard side up) with a slice of cheese. Pile on sauerkraut, a dash of dressing and turkey. Top with another slice of cheese and the bread. Cook in an oiled skillet, 3 minutes per side, with another heavy skillet on top to "press" the sandwich. (can also be made in a panini press)

Broccoli Slaw

1 bag broccoli slaw
1 green apple, diced
1/2 c. chopped walnuts, toasted
1/2 c. crumbled blue cheese
ranch dressing to taste
fresh black pepper

Mix all together until you achieve the creaminess level you're looking for. Enjoy!

Easiest Tomato Soup Ever

This is a family favorite and the simplest thing I can throw together. Since Don and I were going out for Valentine's Day, I made this for the kids. It's great with grilled cheese paninis you can dip in the soup. Trader Joe's has some really yummy cheddar with carmelized onion in it that I use for the paninis. This was a Sandra Lee "semi homemade" recipe but I struggle to think what about it is actually homemade?

Spicy Tomato Soup:

3 c. spicy V8
1 can Campbell's Tomato Soup (I used healthy request)
1 can Campbell's cheddar cheese Soup
dash of basil

Combine all and whisk. Heat through. See, can you get any easier??

My family's favorite chili

Well, second favorite to Daddy's, I should say. Don's takes all day to make, so this one is faster and healthier. Everyone in the family loves it. I usually make at least a double batch as it freezes well, also.

Black-Bean Salsa Chili

2 cans black beans, rinsed and drained
2/3 c. water
1 T. brown sugar
1/2 lb. ground turkey
1 c. chopped onion
1/2 c. each chopped green and red pepper
3 slices bacon, diced
1 1/2 T. chili powder
1 T. ground cumin
1 t. oregano
1/8 t. crushed red pepper
1 1/2 c. salsa (I used Trader Joe's medium)
3 T. tomato paste
14 oz. beef broth
1/2 c. reduced-fat sour cream
1/4 c. chopped fresh cilantro
1 t. lime juice

Combine 1 1/2 c. beans, the water and sugar in a food processor. Process until smooth.
Cook turkey in a stockpot until browned. Remove from pan and add onion, peppers and bacon. Cook 5 minutes and return turkey. Add spices, stir well to coat. Stir in bean mixture, beans, salsa, tomato paste and broth. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally.
Combine sour cream, cilantro and lime juice. Serve on top.

I served this with cornbread muffins.

Just like the Olive Garden

Okay, so I am one of those "soup, salad and breadsticks" gals for $5. I must admit I've never ventured from that on the Olive Garden menu, but I LOVE their pasta e fagioli soup. I have made it many times with Clamato which I suspect is their secret ingredient, but here is a very healthy and tasty version that is similar to theirs. Imagine this... I served it with breadsticks!

Pasta e Fagioli

1 lb. ground beef
1 chopped onion
2 celery stalks, chopped
2 carrots, chopped
2 minced garlic cloves
28 oz. crushed tomatoes
28 oz. beef stock
one can kidney beans, drained and rinsed
one can cannellini beans, drained and rinsed
1 1/2 t. italian seasoning
1/4 t. salt
1/4 t. crushed red pepper
3/4 c. ditallini pasta
fresh parmesan for serving

Brown ground beef and veggies together in a stock pot. Add tomatoes and ingredients up to pasta. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Add pasta, cook 15 minutes or until the pasta is done. Serve with cheese.

Chicken Tortilla Soup

This is one my  favorites. It's easy, delish and low in calories. I make it without adding the tortilla chips, but Mike will add them to his bowl. Super easy and so warm for winter lunch. Soup...yum.

• 1 pound shredded, cooked chicken (I use about 4 boneless chix breasts)
• 1 (15 ounce) can whole peeled tomatoes, mashed or diced
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

 This is from allrecipes.com

I heart flank steak

This was a delicious weeknight treat. I love flank steak because it's cheap and versatile. And this one didn't even need to be marinated. It was great with some brown rice, and I sauteed some snow peas and mushrooms with a little soy sauce on the side. Enjoy!

Asian Flank Steak with Peppers

1 1-lb flank steak, sliced paper thin against the grain (this is easiest to do when it's frozen)
2 T. flour
garlic salt & pepper
2 T. garlic, minced
1 T. ginger, minced
1 pepper, cut into strips
1/2 c. sliced onion
3/4 c. beef consomme
2 T. soy sauce

Put steak into a ziploc with flour, garlic salt and pepper. Shake to coat. Coat a skillet with some olive oil. Sear the garlic and ginger until they smell good, then add the steak. Cook it until browned, about 5 minutes. Then add the rest of the ingredients and cover it up. I left it for about 5 minutes and then uncovered it to simmer off a little of the juice.

Pork in the Crock Pot, Round 2

Same cut as the pork tacos, totally different flair. This one was quite good. The meat was done after 4 hours (good thing I checked in between conference calls today), so I took it out and let it rest on the cutting board under foil while the rest of the veggies finished cooking. I served this with a salad since it had veggies/potato right in the recipe.

Rosemary-Orange Pork Roast with Squash and Sweet Potato

1 small acorn squash, peeled, seeded and chopped into 2 inch pieces (WARNING: this is a PAIN to do but worth it... tasty)
2 medium sweet potatoes, peeled and chopped into 2 inch pieces
1 onion, chopped
3 lb. boneless pork loin roast
1 1/2 c. orange marmelade
3/4 c. chicken stock
1/4 c. orange juice
2 T. chopped rosemary
2 T. cornstarch
2 T. water

Place squash, sweet potato and onion in the crock pot. Sear the roast in a pan for about 8 minutes. Then place it on top of the veggies. Combine marmelade, chicken stock, oj and rosemary and pour over the roast. Cook on low for 5 hours (roast was done at 4). Mix water and cornstarch. Once roast has been removed, add cornstarch mixture and turn to high for 20 minutes until it thickens. Slice roast and serve with sauce and veggies. I poured the sauce right over the meat on the platter and surrounded it with the veggies... looked like company was coming! Haha.

**Modified from a Weight Watchers one-pot cookbook.