May 25, 2012

A look back...

No time to post this week although I've got some good recipes to get up here soon. So instead I'm sending you back to May 28, 2010 to get some seasonal spring recipes....I forgot I'd made this stuff and will be remaking it all again soon (made the chicken salad today).

- Lentil & Veggie tostadas
- Spinach & Ricotta Stuffed Shells
- Spinach Burrito Bake
- Spicy Mexican Skillet (or Grilled) Chicken
- Chicken Salad with Bell Peppers

- Double Berry Pancakes


May 16, 2012

Week 57, Recipe 1: Marinated Savory Grilled Pork Chops

  • This is an easy marinade and made for some tasty and tender chops!
  • Recipe was found on
  • 1/2 c. water
  • 1/3 c. light soy sauce
  • 1/4 c. canola or vegetable oil
  • 2 tbsp lemon pepper seasoning
  • 2 garlic cloves, minced
  • pork loin chops, fat removed
1. Combine all the ingredients in a deep bowl and add chops. Coat chops evenly and marinate at least 2 hours, up to all day.
2. Grill about 5-7 minutes per side.

Week 57, Recipe 2: Perfect Roast Chicken

  • Don't be afraid to try this at home! Way better than store bought rotisserie and very little work on your part.
  • Depending on the size of your family, you may want to roast two of these! Keep some leftovers for Recipe 4 this week - Black Bean Chicken Quesadillas.
  • 1 whole chicken, giblets removed, rinsed inside and out
  • 4 cloves garlic (whole cloves, peeled)
  • Salt and pepper
  • 3 tbsp melted butter
  • small piece (5 inches) of kitchen twine (ask the butcher for some or look in the kitchen utensil aisle of the grocery store)
1. Place the whole peeled cloves of garlic inside the chicken and season inside with salt and pepper (be generous - maybe 1/2 tsp of each). Brush melted butter on outside of chicken and season with salt and pepper. Preheat oven to 425.
2. Place chicken in a roasting pan or v-rack (coat bottom of roasting pan or the v-rack with cooking spray). Tuck wings under the body and tie legs together with kitchen/cooking twine.
3. Add 1 c. water to bottom of roasting pan/v-rack. Cook uncovered for 1 1/2 hours or until juices run clear when cut between the breast and thigh. Add more water to the bottom of the pan as necessary.
4. Remove chicken to a cutting board and tent with foil for 10-20 minutes before carving.

Week 57, Recipe 3: Corn Tortilla Quiche with Sausage & Green Chiles

  •  I've never made a corn tortilla crust but this was good! It didn't cut very well but it didn't matter because it tasted wonderful.
  • 3/4 pound pork sausage
  • 1 onion, chopped
  • 6-7 6-inch corn tortillas
  • 1 c. shredded Monterrey Jack cheese
  • 1 c. shredded Cheddar cheese
  • 1/4 c. canned chopped green chiles, drained (or 1 fresh Anaheim, chopped)
  • 8 eggs, beaten
  • 1/4 c. milk
  • 1/2 c. sour cream
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/4 c. minced fresh cilantro (optional)
  • sour cream, salsa, etc. for topping
1. In a skillet, cook the sausage and onion (and fresh Anaheim if using) until sausage is cooked through; drain. Add spices and canned chiles and 1/4 c. water. Bring to a boil and simmer until water has evaporated.
2. Grease a 9-inch pie plate and place 5-6 tortillas in a greased 9-in. pie plate, overlapping and extending 1/2 in. beyond rim. Place remaining tortilla in the center. Layer with sausage mixture, Monterrey Jack and cheddar cheeses.
3. In a large bowl, whisk eggs and add sour cream and milk. Slowly pour over sausage and cheese. Bake at 350 degrees F for 45 minutes or until the center is set and puffed. If needed, cook at 375 for last 15 minutes to set the middle or turn on the broiler for the last few minutes. Sprinkle with cilantro if desired. Let cool 5-10 minutes on a cooling rack before cutting into wedges.               
4. Serve with sour cream, salsa, etc.

Week 57, Reipe 4: Black Bean Chicken Quesadillas

  • Use leftover chicken from the Perfect Roast Chicken earlier this week or buy a rotisserie chicken, used leftover grilled chicken, or boil and shred some chicken.
  • I make my own Southwest seasoning but you can also find a pre-made one in the spice aisle.
    • For Southwest seasoning, combine in a container with a lid (this makes enough to keep and use for future recipes): 2 tbsp chili powder, 2 tsp cumin, 2 tbsp paprika, 1 tsp pepper, 1 tbsp coriander, 1 tsp cayenne, 1 tbsp garlic powder (if you only have garlic salt, use it but eliminate 2 tsp salt), 1 tsp crushed red pepper, 2 tsp salt, 1 tbsp dried oregano.
  • 1 15 oz can Southwestern black beans, drained
  • 1 10 oz an died tomatoes and green chiles, undrained
  • Cooked and chopped or shredded chicken (see NOTES above)
  • 1 onion, chopped
  • 1 clove garlic, minced or shredded
  • 1 c. shredded cheese (Cheddar, Colby Jack or Mont. Jack)
  • 8 flour tortillas (8 inch)
  • 1 c. frozen, thawed corn kernels (or fresh)
  • oil
  • Toppings: sour cream, salsa, guac
1, Make Southwest seasoning (see NOTES above) or buy a premade one.
2. In a large skillet, saute the onion over medium-low heat in a little oil under tender.
3. Add beans, tomatoes, chicken and 1 tbsp Southwestern seasoning to skillet. Bring to a boil, reduce heat, and simmer uncovered for 5-8 minutes or until thickened.
4. Prepare quesadillas by heating a large electric skillet or a pan on the stove. Layer half of tortillas with half of cheese then add chicken mixture and top with remaining cheese and another tortilla.
5. Spray the skillet/pan with oil. Cook quesadillas over medium heat for 1-2 minutes on each side or until lightly browned. Cut into wedges and serve with desired toppings.

Week 57, Recipe 5: Grilled Chicken Pasta Salad

  • This tastes like summer and made for great leftovers for lunch the next day.
  • Dressing:
    • 2/3 c. olive oil
    • 6 tbsp fresh lemon juice
    • 1/4 c. red wine vinegar
    • 3 garlic cloves, minced
    • 3 tbsp fresh oregano, minced or 1 tsp dried
    • 2 tsp Italian seasoning
    • 1 tsp. salt and pepper (or more, to taste)
  • Salad:
    • 1 lb chicken breast, marinated in Cesar salad dressing for 2+ hours then grilled and sliced into strips
    • 16 oz. pasta of choice
    • Whatever veggies you have on hand such as:
      • 1 1/2 c. grape tomatoes, halved
      • 1 cucumber, peeled and chopped
      • several carrots, sliced thin
      • 1 bunch green onions, chopped or 1/2 red onion, chopped
      • 2 bell peppers, any color, seeded and chopped
      • several large handfuls baby spinach
      • 12 oz. feta cheese, crumbled
      • about 20 Greek olives, pitted (optional)
      • 5-10 pepperoncinis, chopped (optional)
1. Whisk (or shake in a mason jar with a lid) oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until combined. Set aside.
2. Cook pasta according to directions on box. Rinse with cold water.
3. In a very large bowl combine pasta, veggies, and feta, and olives and pepperoncini (if using).
4. Pour dressing over salad and toss to coat. Cover and refrigerate 2 to 3 hours to allow flavors to blend. Serve with grilled chicken.