New Years / This Week in Dinner

...so, hopefully there will be frequent updates here for two reasons... 1) I have vowed not to work more than 60 hours in any given week and to spend the remaining time doing things I enjoy, (like cooking, writing, and writing about cooking), and 2) as many of you know in our continued efforts to make a baby, I am on a horrifically strict diet, so many of our old standby recipes are no longer acceptable, so I have been trying new recipes, most of which have been surprisingly successful.

Here's this week in dinner...

On Monday we had

Chinese Chicken and Rice Soup
4 large eggs
salt and pepper
4 cups chicken broth
3 cups water
1 bunch green onions, sliced
1 tablespoon sesame oil
2 teaspoons soy sauce
1 1/2 teaspoons salt
1 cup diced rotisserie chicken, skin removed
4 cups baby spinach
1 1/2 cups cooked rice (white, brown, or wild)
1 small can water chestnuts, drained

In a large pot, bring chicken broth and water to a light boil. Whisk eggs and salt and pepper in a small bowl. With one hand, pour beaten eggs in a slow stream into boiling liquid, while gently stirring the liquid with the other hand. Add the green onions, sesame oil, soy sauce, 1 1/2 teaspoons of salt, chicken, spinach, rice and water chestnuts. Cover partially and simmer until spinach wilts and everything is hot. Season with salt and pepper to taste. (Makes about 6 meal sized servings)


We have had this several times, and it is very good, very filling, and very low in fat and calories, though it is a bit high in sodium. We have had it with instant rice, white rice, and wild rice, and a combination of wild rice and white rice is the best. The instant rice kind of disintegrates after the first day, which is not so appetizing. The wild rice is good, but makes it pretty chewy. It does add a nice texture, though, which is why I think a white/ wild rice combo would be best. Also, after the first day, the ingredients suck up the liquid, so if you plan to have leftovers (which we do, as we are 2 people) you might add some extra chicken broth. That said, though, we give this recipe 5 stars (on a scale of 1-5 stars). Brad actually *asks* for it.


On Tuesday we had

Indian Beef Stew
1 pound beef stew meat, cubed
1 tablespoon oil (I use peanut)
1 large onion, chopped into chunks
3 green zucchini, peeled and thinly sliced
2 medium eggplant, peeled and chunked into 1/2 inch (or so) cubes
3 medium tomatoes, sliced
3 cloves chopped garlic
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon curry powder
1/2 teaspoon turmeric
1 cup water

Heat oil in large pan over medium-high heat. Add the meat and cook until browned. Add the onion and continue to cook until soft. Arrange the zucchini over the meat and onions, then layer the eggplant over the zucchini. Sprinkle with garlic. Place tomatoes in a layer over garlic. Sprinkle salt, pepper, curry powder, and turmeric over the tomatoes. Gently pour water over the top, make sure to wet all of the spices. Cook on medium high heat for 30 minutes. Serve over rice. (Makes about 5 meal sized servings)


This was also very good. I was suspect about the serious lack of liquid required, and by the layering process, but it worked out really well. The zucchini, eggplant and tomatoes release a ton of liquid while they are cooking, and I am not sure what the purpose of layering the veggies is, but the product was good, so who am I to question. It turns out to be a thick, rich, flavorful meat and veggie cacophony of texture and flavor.


Brad was craving coffee cake, so that same night I made an apple coffee cake for him to take to work.

Apple Coffee Cake
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
6 apples - (3 of them peeled, cored and chopped, 3 of them peeled, cored and finely sliced)
1/2 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.

In a large bowl, stir together the cake mix and instant pudding mix. Add the eggs, sour cream and oil, mix until well blended. Stir in chopped apples.

In a small bowl combine the sugar, cinnamon, pecans and sliced apples.

Pour half of the batter into the prepared pan. Place the sliced apple mixture on top of the batter. Pour remaining batter over apple layer.

Bake for 60 to 70 minutes. Cool for 1/2 hour before removing from pan to cool completely. Once cooled, sprinkle with powdered sugar.

I did not taste it, but Brad says it was popular at work, so I think this recipe is a keeper.


On Wednesday, we had our monthly couples dinner. I made crab rangoon and egg rolls (the recipes for which are already catalogued on this site), beef bulgogi (recipe link to the left), sweet and spicy chicken, steamed rice, steamed green beans, roasted broccoli, and a chocolate cream pie for dessert. There were not very many leftovers at all... barely enough for my lunch the next day... a sign that the meal was delicious, I think.

Sweet and Spicy Chicken
1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
1/2 tablespoon Sriacha
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon peanut oil

Mix together brown sugar, honey, soy sauce, ginger, garlic and Sriacha in a small bowl.

Lightly salt and pepper the chicken strips.

Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes. Serve over rice.

Chocolate Cream Pie
18 Chocolate Graham Crackers
6 tablespoons butter
1 cup sugar
1 tablespoon sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 1/2 cups 2% milk
4 large egg yolks, whisked
3 ounces dark, high cocoa content, chocolate
1 tablespoon vanilla

1 cup heaving or whipping cream
2 tablespoons sugar

Preheat oven to 375 F.

Crush graham crackers into fine crumbs. (It should be 1 1/4 cups of crushed crumbs.) Melt 4 tablespoons butter in a medium bowl. Add cracker crumbs and 1 tablespoon of sugar. Mix until moistened. Firmly press mixture into bottom and up sides of a 9 inch pie plate. Bake 10 minutes or until set. Allow to cool before adding filling.

In a 3 quart saucepan, which cornstarch, salt, and 1 cup sugar together. Gradually add milk, whisking constantly. Cook on medium-high heat for about 7 minutes, whisking constantly, until liquid is boiling and thickened. Remove saucepan from heat. Slowly pour egg yolks into milk mixture, whisking constantly. Reduce heat to medium. Continue to cook mixture for about 5 minutes, until mixture boils and thickens. Remove from heat. Add vanilla, chocolate, and 2 tablespoons of butter. Stir until melted and well incorporated.

Pour mixture into cooled crust, and spread evenly. Tightly wrap with plastic wrap and refrigerate at least 4 hours.

Beat cream until thickened, gradually adding 2 tablespoons of sugar. Beat until soft peaks form. Remove plastic wrap. Spread whipped cream evenly over cooled pie. Slice and serve.


I did not realize it at the time, but effectively the base of this recipe is homemade pudding. It was delightful! In the future, I will probably just use a premade graham cracker crust, because I didn't find the crust to be so amazing as to warrant the expense and effort of making it homemade, but the homemade pudding part is TOTALLY worth the effort. This recipe is a keeper!


On Thursday, we had shrimp and cabbage stirfry over pineapple fried rice. It was a lot of prep work, but very delicious.

Shrimp and Cabbage Stir-Fry
1 large egg white
1 tablespoon cornstarch
2 teaspoons cornstarch
1 tablespoon soy sauce
1 teaspoon soy sauce
1 1/4 pounds large shrimp, peeled and deveined
2 teaspoons hoisin sauce
1 1/2 teaspoons rice wine vinegar
1/2 cup chicken broth
2 tablespoons peanut oil
1 tablespoon finely chopped ginger
4 green onions, sliced, white and green parts separated
1 clove garlic, chopped
1 pound Napa cabbage, sliced

Whisk egg white, 1 tablespoon cornstarch, and 1 teaspoon soy sauce in a medium bowl until frothy. Add shrimp and toss to coat. Refrigerate while preparing remaining ingredients.
Whisk hoisin sauce, vinegar, 1 tablespoon soy sauce, and 2 teaspoons corn starch together. Whisk in chicken broth. Set aside.

Drain the shrimp. Heat peanut oil in a large skillet over medium-high heat. Saute white parts of green onion, ginger, and garlic for about 30 seconds. Add shrimp, and saute until almost cooked through, about 3 minutes. Add cabbage and green parts of green onion and saute until wilted, about 2 minutes. Pour hoisin sauce mixture over shrimp and cabbage and simmer for 2 minutes, stirring occasionally. Serve over rice.


Pineapple Fried Rice
2 cups cooked rice
1 whole pineapple
2 eggs, beaten
1/2 cup diced carrot
1/2 cup frozen peas
1 1/2 tablespoons sesame oil
1 1/2 teaspoons rice wine vinegar
2 tablespoons pineapple juice
1/2 teaspoon powdered ginger
1/2 tablespoon lemon pepper seasoning
1 tablespoon sesame seeds

Prepare the pineapple by peeling it, coring it, and cutting it into chunks.

Heat a small skillet. Pour beaten eggs into hot skillet and scramble. Remove from heat and set aside.

In a large skillet, heat sesame oil until hot. Add cooked rice, peas, carrots, and scrambled eggs. Cook for 10 minutes, stirring 3 times so rice can get a golden brown crust. Add pineapple chunks, rice wine vinegar, pineapple juice, ginger, and lemon pepper. Sitr fry for an additional 5 minutes. Add a few tablespoons of pineapple juice or water if the rice seems too dry. Sprinkle with sesame seeds.


Brad says the fried rice would have been just as good without pineapple, but I think the pineapple is what made it delicious. Either way, though, it was good. You should try it.

Random Pictures

While on my recent mini vacay to Nashville, my camera gave me a warning that I only had available space for 4 pictures. While I was frantically erasing photos, I discovered a bunch of food photos I was pretty sure I hadn't written about.

Banana Pudding
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container cool whip, thawed
4 bananas, sliced
1 package vanilla wafers

In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. (Be careful. Beating milk can be messy.) Fold in 1/2 of the cool whip.

Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill. For a little something extra, toast some coconut and sprinkle it on top.

Brad really likes Stromboli, so I make it for him periodically. My recipe isn't very exact, but I will share it anyway.

Stromboli

1 premade pizza crust, rolled into a thin rectangle (I buy the kind in the tube)

Thinly sliced deli ham (I buy the presliced in a tupperware package at Aldi)

Salami (8 slices)

Pepperoni (about 20 slices)

Provolone cheese (about 6 slices)

1 cup shredded mozzarella or Italian blend cheese

1 teaspoon garlic powder

1 teaspoon dried parsley flakes

1 teaspoon oregano

1/4-1/2 teaspoon ground pepper

1 egg yolk, beaten

Preheat oven to 375 F, and spray a large cookie sheet with Pam or the like.

Pat out the pizza dough. I put mine on top of one of those flimsy disposable cutting boards (that I don't dispose of until they break), and spread out the dough so it covers most all of the cutting board.

Evenly place two rows of the the provolone cheese on top of the dough, leaving the top end empty.

On top of the provolone and the empty space, layer 8 slices of salami. There should be an uncovered layer of provolone at the bottom, and a layer of salami with no provolone underneath.

Evenly layer ham over entire square, then evenly place pepperoni slices on top of ham.

Sprinkle mozzarella cheese on top. Mix garlic powder, oregano, parsley and pepper in a small bowl. Sprinkle mixture over cheese.

Roll the stromboli like a jelly roll, beginning at the side with the provolone. Seal the dough together as best as you can. Place roll, seam side down, on a greased cookie sheet. Brush with beaten egg yolk.

Bake in preheated oven for 25-35 minutes or until golden brown. Allow to sit 5 minutes before slicing.
Mongolian Beef

1/4 cup soy sauce

1 tablespoon hoisin sauce

1 tablespoon sesame oil

2 teaspoons white sugar

1 tablespoon minced garlic

1/2 tablespoon crushed red pepper flakes

1 pound beef flank steak, thinly sliced

1 tablespoon peanut oil

2 green onions, thinly sliced

Whisk together soy sauce, hoisin, sesame oil, sugar, garlic and red pepper flakes. Add sliced flank steak and refrigerate 1-8 hours.

Heat peanut oil in a large wok or skillet over medium high to high heat. Add green onions and cook for about 10 seconds before adding beef. (Try to leave as much of the marinade out of the pan as possible. If too much of the marinade is present, you will end up boiling the meat, which isn't nearly as tasty as browning it.) Cook and stir beef for about 5 minutes, or until it is no longer pink and is beginning to brown.

Serve over rice.

Whoopie Pies

1 egg

1/3 cup vegetable oil

1 cup sugar

2 cups flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk

1 teaspoon vanilla

1/2 cup butter, softened

1 cup powdered sugar

1 cup marshmallow creme or fluff

1 teaspoon vanilla

Preheat oven to 350 F. Grease 2 large cookie sheets and set aside. In a small bowl, mix together flour, cocoa powder, baking soda and salt. In the measuring cup, mix together buttermilk and vanilla. In a large bowl, beat eggs and vegetable oil. Gradually add sugar until well mixed and pale yellow in color. Continue mixing and begin adding dry ingredients and buttermilk alternately, beginning and ending with the dry ingredients.

Drop tablespoon sized batter onto the cookie sheets, and bake. The cookies will spread out a lot, so leave plenty of room. Bake for 8-10 minutes, or until tops spring back when touched. Remove from cookie sheet and allow to cool on wire racks.

In a medium bowl, combine all filling ingredients and beat until light and fluffy.

When cookies are cool, spread filling on the flat side of one cookie. Press the flat side of a second cookie into the filling to make a sandwich.

You don't need to refrigerate these, but I would recommend it if you aren't going to serve them right away. The bottom cookie got really soggy after about a day, but they were a HUGE hit when I made them for work.

Hamburger Pie (From Kraft Magazine)

1 pound ground beef

1 onion, chopped

1 cup frozen corn

1/4 cup ketchup

2 tablespoons steak sauce

1/2 cup hot water

2 cups baking mix (Jiffy/Bisquick/ Cheap off brand Aldi variety)

1 cup colby jack cheese, shredded

Preheat oven to 375 F.

Brown ground beef and onions in a large skillet. Drain grease. Stir in corn, ketchup and steak sauce. Set aside.

In a bowl, combine hot water and baking mix. Stir until dough forms, and shape into a ball. Place on a lightly floured surface. Knead 5 times, or until smooth and no longer sticky. Roll into a 12 inch circle (It does not need to be a perfect circle), and transfer dough to a greased cookie sheet or pizza pan. Spoon meat mixture into the center of the dough, and spread to about 2 inches from the edge. Fold edges over meat mixture, leaving the center uncovered.

Bake 20 minutes in preheated oven. Top center with cheese and return to oven for 5 minutes, or until cheese is melted. Slice into triangles, like pizza.

Curry Chicken Salad with Fruit

4 boneless skinless chicken breast halves, cooked, chopped

1 celery stalk, chopped

4 green onions, chopped

1 golden delicious apple, peeled, cored, and diced

1/3 cup golden raisins (if you desire, which I generally don't)

1/3 cup seedless green grapes, halved (I think I used red in the picture, though)

1/2 cup chopped toasted pecans

1/8 teaspoon ground black pepper

1/2 teaspoon curry powder

3/4 cup mayonnaise (though I use 1/2 cup plain Greek yogurt and 1/4 cup mayo)

In a small bowl, mix together pepper, curry powder and mayo.

In a large bowl, combine chicken, celery, green onions, apple, raisins, grapes and pecans. Toss with curry mixture. Serve on croissant or a bed of lettuce.

This is waffles, bacon, and hash brown casserole. The hash brown casserole recipe is archived to the left.

This is Death by Chocolate, and the recipe is archived to the left.

This is Pork Chops and Pierogies. Guess what? The recipe is archived to the left.

This is fruit salsa. I need to check on the status of this recipe.

These are goat cheese stuffed dates wrapped with bacon.

This is artichoke dip. I will provide the recipe at a later date. (Read: when I find it)

I don't remember what this is called, but I will look it up and let you know.

These are crab bites. They are divine.

I will finish typing in these recipes later. I have been working on this entry for like a week, now, and I just want to push "post," so I am going to do so.

Carne Asada Tacos

Carne Asada Tacos
2 pounds flank or skirt steak, trimmed of excess fat
Olive oil
Kosher salt and fresh ground pepper
16 corn tortillas
Shredded lettuce
Chopped white onion
Shredded Monterrey Jack cheese

Marinade:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves
Kosher salt
Freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil

Pico de Gallo:
4 fresh tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup olive oil
1 teaspoon kosher salt

To make marinade, place garlic, jalapeno, cilantro, salt and pepper into a food processor. Chop until ingredients are finely chopped and paste-like.

Place mixture in a storage container large enough to hold the beef. Add the lime and orange juices, vinegar and oil to the mixture and mix well. Place beef in container and marinate for 1-8 hours. (6-8 hours is ideal. After 8 hours, the citrus juices begin to break down the fibers in the meat, but it takes several hours for the flavors to really develop with the meat.)

To make Pico de Gallo, combine all ingredients. Toss thoroughly. Prepare at least 30 minutes before eating.

Brush the grates of an outdoor grill with olive oil (or spray with nonstick cooking spray BEFORE starting the fire). If using a gas grill, heat to medium-high. Remove beef from marinade. Season both sides with salt and pepper. Grill 7-10 minutes per side, depending on heat of grill and thickness of meat, until medium rare. Place steak on a cutting board and allow to rest 5 minutes.

Place the corn tortillas on the grill. Warm for about 30 seconds per side, until warm and pliable.

Thinly slice the beef at a diagonal across the grain. Place beef down the center of a corn tortilla. Top with lettuce, onion, cheese and Pico de Gallo. (I also added sour cream, because I love sour cream.)


I served this with a Rice-a-Roni rice pouch. The rice was nothing to write home about, but the meat was really delicious.

Lemon and Basil

I bought a Basil plant at Trader Joe's because it was the same price as a bunch of fresh basil at the grocery store, and it regenerates. I figured even if I killed it quickly, which was likely, it would cost no more than if I had only bought enough for one recipe. I have managed to keep it alive for close to a month now, so I have been trying to incorporate lots of basil into our meals.

Grilled Chesapeake Bay Prawns with Lemon Horseradish Sauce (from the Penzey's spice catalog)

2 pounds jumbo prawns, in the shells or shelled and deveined

1/4 cup olive oil

2 tablespoons Chesapeake Bay Seasoning

1 cup tomato ketchup

1 small lemon, juiced and zested

2 heaping tablespoons prepared horseradish

4 shakes Tobasco sauce

1/4 teaspoon salt (preferably kosher or sea)

ground pepper

In a medium bowl, combine all sauce ingredients. Add more horseradish to taste, if desired. Refrigerate until ready to use.

Prepare a charcoal grill or heat a gas grill to medium high. Just before grilling, toss shrimp in oil and sprinkle with Chesapeake Bay Seasoning. Place shrimp on the grade directly over the heat and grill for 6-7 minutes, turning once, until all parts of the shrimp are the same opaque color. Serve immediately.

Some notes: As we all know, I am both a resident of a rural community, and cheap. Fresh jumbo prawns are unavailable, and frozen ones are not guaranteed. I ended up using medium sized shrimp because that is what I could find. Because they would fall through the grates of a grill, I threaded the shrimp on skewers and grilled that way. The shrimp are juicier if you grill them with the shells on, but the flavor of the seasoning is much stronger if you sprinkle it directly on the flesh. Also, Chesapeake Bay Seasoning is a Penzey's Spice, (penzeys.com) which is where I get all of my spices, but it is pretty equivalent to Old Bay seasoning, which is available at nearly all grocery stores.

Lemon-Basil Potatoes

16 baby new potatoes, halved

2 cups chicken broth

1/2 cup lemon juice (fresh is always better!)

2 tablespoons olive oil

1 teaspoon kosher salt

1/4 teaspoon ground black pepper (preferably fresh)

1 teaspoon lemon zest

1/4 cup chopped fresh basil leaves

Place the potatoes, chicken stock, lemon, olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium high heat. Reduce heat and simmer until the potatoes are tender, about 20 minutes.

Drain potatoes and place in a serving bowl. Drizzle with olive oil. Add lemon zest and basil. Toss well.

I served this with fresh sugar snap peas, steamed in a Ziploc steamer bag and tossed with butter and salt and pepper.

Best. New. Recipe. EVER.

I have been trying new recipes the last few weeks. I am trying to expand my repertoire during the summer when I have time to test new recipes so when school starts I have already tested them out. This chicken recipe was a little work, but it is soo good. The sweetness of the apricots combined with the saltiness of the goat cheese combined with the crunchiness of the Panko was like a little party in my mouth.


Goat Cheese, Apricot, and Sage-Stuffed Chicken
1 tablespoon olive oil
1 cup finely chopped yellow onion
4 garlic cloves, minced
1 tablespoon chopped fresh sage leaves
Salt and freshly ground black pepper
1/4 cup dried apricots
1/2 cup fresh goat cheese
4 boneless skinless chicken breast halves (This is how chicken is standardly sold - in half breast portions)
1 egg, lightly beaten
1 cup Panko crumbs or other toasted coarse bread crumbs
5 tablespoons butter
2 tablespoons white wine
1/2 cup chicken broth

Soak dried apricots in very hot water for 20 minutes. Drain and slice apricots into 1/4 inch pieces.

In a medium pan, heat olive oil over medium-high heat. Add the onions and sweat them out for 5 minutes. If they begin to brown, turn down the heat. You don't want them to brown. Turn the heat down to medium and add garlic. Add sage and salt and pepper and continue to cook until the onions are translucent. Add apricots and cook until heated through, about 5 minutes. Remove from heat and let cool for 10 minutes. Thoroughly mix in goat cheese and set aside.

Using any method that works for you, (I use my marble rolling pin, though I think they make a specific kitchen utensil for the purpose) pound chicken breasts until they are about 1/4 inch thick. Season with salt and pepper.

Spread 1/4 cup of the apricot cheese mixture down the center of each chicken breast. Fold the short ends in, then roll one long side up to the other side. Tie the ends with string or stick them with toothpicks to secure. Dip the chicken in the egg mixture and then in the Panko.

In an ovenproof saute pan, melt 4 tablespoons of the butter over medium high heat. Place the chicken in the pan and brown on all sides, about 8 minutes. Then, put the entire pan in the oven and bake until the chicken is golden and firm when pressed, 10 - 15 minutes, depending on how thin you get the chicken.

USING AN OVEN MITT OR POTHOLDERS remove the pan from the oven. If you have an oven mitt or potholder with a slit in it, put it over the handle of the saucepan after removing to remind yourself that it is HOT! Otherwise, you will burn yourself like I did, and it will be painful.

Remove the chicken from the pan and place on a plate. Remove string or toothpicks from chicken. Loosely cover the plate with foil. Place the pan over medium high heat and deglaze with wine. Boil until reduced, about 2 minutes, and then add the chicken stock. Boil until reduced by half, 3-5 minutes. Add salt and pepper to taste. Remove from heat, and melt 1 tablespoon butter into the mixture. Drizzle chicken breasts with sauce before serving.


Gnocchi with Sage Butter Sauce
24 ounces (give or take a little) potato gnocchi (I bought mine at Aldi, but you can usually get it in the pasta aisle and/or frozen pasta section of a decent grocery store)
1/4 cup butter
1 clove garlic, minced
1 teaspoon dried sage (I used 1 tablespoon fresh sage, because I had it)
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Over high heat, bring a large pot of salted water to a boil. Add the gnocchi, and cook until they float to the surface, 2 to 3 minutes; drain.

Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.


I also made fresh green beans, which I steamed in a Ziploc steamer bag. I drizzled the sauce from the chicken recipe over the green beans, as well. Brad and I thought it was great. He took the leftovers in his lunch, and he said the chicken reheated pretty well.

Cookies!

I love to bake, and while I could, at times, eat everything I bake, I really shouldn't. It works out okay, though, because no one normal turns down baked goods, so I can always bring them to work or send them to work with Brad. I usually send him treats every other week or so, but that dries up in April and May because of end of the year craziness. Now that it is summer, though, I don't go to work, so he gets all of the treats.

Cinnamon Oatmeal Cookies
3 1/4 cup oatmeal
1/2 cup butter
1/2 cup shortening
1/2 cup finely chopped pecans
1 cup white sugar
1 cup dark brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon baking soda
1 1/2 cups flour

Preheat oven to 350 F. In a large bowl, beat butter, shortening and sugars with an electric mixer. Add eggs and vanilla and beat until well incorporated. In a small bowl, combine salt, cinnamon, baking soda, and flour. Beat into wet ingredients until just incorporated. Stir in oats and pecans.

Drop tablespoon sized balls onto greased cookie sheets about 2 inches apart. Bake for 15 - 18 minutes, or until browned and crispy. Store dough in refrigerator while cookies are baking. If the dough gets too warm, the cookies will spread out too much when baking. Cool on cookie sheets for 5 minutes before transferring to cooling rack.


Brad has nostalgic memories of oatmeal cookies his grandma made, but unfortunately, no one seems to have the recipe. These were my most recent attempt to recreate them. He says they have too much oatmeal. (My last attempt didn't have enough oats...) I found these to be really delicious. They are really crunchy, though, and the recipe makes A TON! (like 7 dozen)


Lemon Ricotta Cookies with Lemon Glaze (by Giada from foodnetwork.com)
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter
2 cups sugar
2 eggs
1 (15 oz) container whole milk ricotta cheese
3 tablespoon lemon juice
1 lemon, zested

1 1/2 cup powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Preheat oven to 375 F. In a medium bowl, combine flour, baking powder and salt.

In a large bowl, combine butter and sugar. Beat butter and sugar with an electric mixer until light and fluffy. Add the eggs, 1 at a time, beating until incorporated. Add ricotta cheese, lemon juice, and lemon zest and beat until just combined. Stir in reserved dry ingredients.

Drop two tablespoons of dough per cookie 2 inches apart on a greased cookie sheet. Bake 12-15 minutes, until slightly golden around the edges. Let cookies cool on cookie sheets for 10 minutes before transferring to cooling rack. Allow to cool completely before glazing.

Combine powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spread glaze over cooled cookies. Allow to harden for about 2 hours before storing in an airtight container.


Brad thought these were too tart. I thought they were really good, but not so good that I'd go buy ricotta to make them. I had an open container I needed to use up, and this was a nice alternative to my usual efforts to use up ricotta - generally calzones.

Girls Night Dinner

Last night, a girlfriend came over for dinner. We had chicken tetrazzini, salad, and garlic cheese bread with peach cake for dessert.
My friend and I both thought the chicken tetrazzini was very delicious. Today, I reheated some leftovers for lunch, and Brad asked me if I liked it. I told him I thought it was really good. He said if he ordered it a restaurant, he'd be disappointed. I was crestfallen. I worked so hard on it, and I thought it was sooo good. Then I took a bite. It is DELICIOUS right out of the oven. It looses a lot in the storage/ reheating process. The pasta absorbs a lot of the liquid and the flavors, and the breadcrumb topping gets soggy. Brad described it as a casserole with cream of mushroom soup in it, and, after trying it reheated, I don't disagree.

... so I highly recommend this recipe IF you are going to be able to eat it all in the first sitting. The recipe makes a FULL 13x9 inch pan, so unless you are feeding a family of seven, or have teen aged sons, cutting the recipe in half is probably a good idea.

Chicken Tetrazzini
5 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoon ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried thyme)
1/2 cup dry white wine
1/3 cup flour
4 cups whole milk
1 cup heavy whipping cream
1 cup chicken broth
1/8 teaspoon nutmeg
2 cups grated Italian Cheese Blend
12 ounces linguine
3/4 cup frozen peas1/4 cup chopped fresh Italian parsley leaves (if desired, which I usually don't)
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Grease a 13x9 inch baking dish. Set aside. Melt 1 tablespoon each of butter and olive oil over medium high heat in a deep large skillet. Combine 1/2 teaspoon each of salt and pepper and sprinkle over chicken breasts. Place in hot pan until just cooked through, about 4 minutes per side. Transfer chicken to a plate to cool slightly. When cool, shred chicken or cut into bite sized pieces, and place in a large bowl.

Add 1 tablespoon each of butter and olive oil to the same pan. Add mushrooms, and saute over medium high heat until the mushrooms release their juices and the juices evaporate, about 12 minutes. Add onion, garlic, and thyme, and saute until until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the entire mixture into the bowl with the chicken.

Melt the final 3 tablespoons of butter in the same pan over medium-low heat. Add the flour and whisk together. It will be clumpy. Whisk in the milk. Add cream, broth, nutmeg, and 1 3/4 teaspoons salt and 3/4 teaspoon pepper. Increase heat to high until the mixture boils. Reduce heat to medium and simmer until slightly thickened, about 10 minutes. Stir often. Add Italian cheese and stir.

Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm, about 9 minutes. Drain. Add linguine, peas, sauce, and parsley to the bowl with the mushrooms mixture and the chicken. Toss until the pasta is coated and the mixture is well blended.

Transfer the mixture to the prepared pan. Stir together the Parmesan cheese and the bread crumbs. Sprinkle over the pasta. Bake, uncovered, until the sauce bubbles and the top is golden brown, about 25 minutes.


For dessert, we had peach cake. We ate it warm, with vanilla ice cream. Yum!


Peach Cake
2/3 cup butter or margarine
1 1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
4 medium peaches, peeled and chopped
1/4 cup sugar
1 teaspoon cinnamon

Preheat oven to 350 F. Grease and flour a 13x9 inch pan. Set aside. In a large mixing bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Beat in the eggs and vanilla. In a medium bowl, stir together the flour, baking soda, and salt. Gradually add to the creamed mixture alternating with the buttermilk, beating until smooth after each addition. Stir in the peaches by hand. Pour the batter into the pan. In a small bowl combine the sugar and cinnamon. Sprinkle over the batter. Bake for 40 - 45 minutes or until a toothpick inserted near the center comes out clean.