Fall Flavored Brunch

I love this time of year and the flavors I associate with it are some of my favorites; think about Thanksgiving and Christmas dinners, and the scents that go along with those meals. In the fall, apples are a big theme for me, as well as combining sweet and savory sensations so here's just one of many apple inspired breakfasts I make: Sweet and spicy sweet potatoes (cooked in olive oil and cider vinegar that creates a warm vinaigrette absorbed by the potatoes), turkey sausage patties with apple butter, and "green" cheesy eggs.

Ingredients:

sweet potato, cubed

1 Tbs. olive oil (regular vegetable oil would be fine)

water

2 Tbs. apple cider vinegar (sweet and tangy, it's perfect!)

red pepper flakes

sea salt

eggs (as usual, I used my Garden Vegetable Egg Beaters)

spinach (either fresh or frozen, I used frozen and defrosted it before ringing out excess moisture)

goat cheese, crumbled

chives, chopped

turkey sausage patties (do you really want me to go into how to make your own sausage? take the easy way out and just buy some)

apple butter (yum! a nice apple and cranberry relish would be good here too)

Think like a diner and start with what takes the longest to cook, the potatoes. To make these, toss the potatoes and olive oil into a large skillet in one even layer. Add just enough water to come half way up the potatoes and bring to a boil over high heat. Once the water has just about evaporated, turn down the heat to medium and add the apple cider vinegar, red pepper flakes, and salt. Continue to cook until all of the moisture has evaporated (all that yummy tanginess will absorb into the potatoes) and then allow the potatoes to crisp in the remaining olive oil.

Meanwhile, in a small pan over medium heat, cook the turkey sausage patties for 3-5 minutes each side (depending on thickness). Once cooked through, remove patties and use the same pan to prepare the eggs. (What can I say? I hate having 39 pans to wash after I'm done cooking. Besides, turkey sausage has such a minuscule amount of fat that it leaves behind, it's the perfect amount to add flavor to eggs.) Over low heat, combine the eggs and spinach, stirring occasionally, until cooked to desired texture. Remove from the heat and stir in the goat cheese and chives.

If you've timed this just right, the potatoes are ready to come out of the pan the same time that the eggs are done. Move everything to a big plate, top the sausage patties with a spoonful of apple butter, and serve with a big cup of cinnamon flavored coffee.

Enjoy!

Quick Chocolate Fondue

Why in the world would you want to rush a chocolate fondue?! Ok, I admit it: I had a serious craving for chocolate last night and decided to throw together a fast personal-size version of the popular dinner party dessert of chocolate fondue. This version was simply served with tart apple slices and juicy grapes, but any kind of fruit is fabulous when dipped in chocolate!

Ingredients:

4 oz. dark chocolate, broken/diced (I used 4 squares of Ghiradelli dark chocolate)  *dairy free chocolate for my vegan friends

1 Tbs. soy milk (classically, you use cream or whole milk but I can live without the pesky lactose and really, soy milk works just as well)

scant pinch of cinnamon

granny smith apple, sliced (the tartness pairs beautifully with dark chocolate)

red seedless grapes

In a small microwave safe bowl, stir together the broken chocolate and soy milk. Microwave on high for 30 seconds until the chocolate just starts to melt. Remove from the microwave and stir, allowing the residual heat to melt the rest of the chocolate and combine with the soy milk until silky smooth. Serve with fresh fruit (strawberries and bananas are my other fondue favorites) or chunks of pound cake. Feel free to share the fruit with the dog... just make sure to keep the chocolate to yourself!

Enjoy!

Chicken & Rice

An extra long work week and lack of sufficient time in the kitchen led to too many delivered meals at work and subsequently, a tired stomach. (I blame the frequent fast food meals on my co-workers for talking me into ordering with them... oh glorious french fries! Well, there was also my desire to make sure that certain friends were actually eating instead of watching their wallets, but that wasn't the main reason I caved to the lure of fried food. But too much fried food and sugar just makes me feel sick, regardless of how good it tastes.) Anyway, by Saturday night, all I could think about was eating something easy on the stomach, like the bland diet we recommend at work for patients with GI upset; namely, chicken and rice. Knowing me, I couldn't just leave it at just plain chicken and rice, so here's last night's Greek-inspired version of chicken and rice...

Ingredients:

brown rice, cooked (I had this left over from when I made soup earlier in the week)

olive oil

chicken breast, cooked and diced (again, I can't overstate the convenience of pre-cooked chicken breast strips straight from the package!)

spinach (fresh or frozen works equally as well)

oregano

pepper

feta, crumbled

Simply enough, saute the chicken and spinach in the olive oil over medium heat until the spinach has wilted and the chicken heats through. Stir in the oregano and pepper before adding the brown rice to reheat. Stir in the feta and serve.

Enjoy!

Phyllo Fruit Cups

Looking for something a little different for dessert? These phyllo cups can be served with any number of sweet or savory fillings and are incredibly easy to make, nor are they as unhealthy as they could be with a few of Elle’s tweaks. Seriously, you need to serve these at your next dinner party… you’ll get rave reviews and everybody will think you’re a gourmet chef! Coming from me, a non-baker, when I tell you how easy this was you’ll be a fan of phyllo forever.


Ingredients:

whole wheat phyllo dough, defrosted in the fridge for 30 minutes (depends on how many cups you want to make, but I used a 1 packet and got 12 cups out of it)
butter flavored cooking spray (usually when working with phyllo dough, each layer is brushed with melted butter… using the spray is quicker, easier, and contributes considerably fewer calories and fat)
mixed berries (I had strawberries, blueberries, raspberries, and blackberries in the freezer)
peaches, diced (again, I always have a bag in the freezer)
1 packet of Splenda (you could also use honey, but I like Splenda for helping berries to macerate

splash of vanilla extract
pinch of salt
pinch of cinnamon
Preheat the oven to 350 degrees.

Ok, so you need to work quickly with phyllo dough because it dries out very easily and it needs to be kept cold. Unroll the phyllo out on the counter and spray every other layer with the cooking spray before cutting it into 6 squares. Each square is then divided in half (layer-wise) so that you have 12 equal squares of prepared phyllo. Using an ungreased muffin tin, fill each slot with one of the phyllo squares, carefully creating a cup with the dough. Bake the phyllo cups at 350 degrees for 7-8 minutes or until slightly puffed and golden brown around the edges.

Meanwhile, in separate bowls, prepare the fillings: For the mixed berries, defrost them in the microwave for one minute before stirring in the Splenda, vanilla extract, and a scant pinch of salt. Set aside to allow the fruit to macerate. For the peaches, defrost for 45 seconds before tossing with the cinnamon and another scant pinch of salt. You can add a bit of Splenda if necessary, but frozen peaches are usually sweet enough on their own. Once the phyllo cups have cooled enough to handle, fill each cup with the fruit topping of choice and serve right away while the pastry is still warm and crisp.

Enjoy!

(Addendum: After the first night I made these and snapped this pic, I had several cups left over that I stored in a Ziploc bag in the fridge. Just tonight, I reheated a couple of the phyllo cups in the oven and this time I crumbled a square of Ghiradelli dark chocolate into each one to melt before filling the warmed cup with diced fresh strawberries. Divine!)

Really Enjoy!

Hangover Carbonara

Not that I overindulge on a regular basis, but every once in a while I tip back a few too many and like everyone else, suffer the consequences the next day. Last night, I was challenged by a pitcher of margaritas and had to show it who was boss. So when I was finally able to pry my eyes open this morning, I realized that I was in desperate need of something to soak up the rest of the alcohol swimming in my system… this particular dish is a pretty good stand alone meal to serve for dinner (especially when you have an unexpected dinner guest), but it’s fantastic for a hangover breakfast, especially when served with a side of strong hot coffee and a handful of ibuprofen.


Ingredients:

turkey bacon, diced
olive oil (I use some oil because the turkey bacon is so lean)
shallot, diced (you can use a regular onion and garlic here, but I wanted to keep the knife work to a minimum)
pasta, cooked al dente (I had some leftover penne in the fridge, but any pasta shape would work… you can also start from scratch and cook the pasta while the sauce is coming together, but with a hangover pounding my head I wanted something fast and easy)
1 egg, beaten (I used my regular Egg Beaters)
splash of heavy cream or milk (I’m not going to lie, all I had was some soy milk on hand and it worked in a pinch but wasn’t my first choice)
Parmesan cheese (the stuff from the green can works just as well, if not better, than fresh grated in this dish)
coarse ground black pepper

(*When fighting the effects of a hangover, drink as much water as possible while in the kitchen gathering food… I think I drank like 4 glasses in the short amount of time it took me to throw this dish together and brew a pot of coffee.)

In a large sauté pan, toss the turkey bacon with the olive oil over medium heat and cook for 2 minutes before adding the shallot. Cook for another 3-5 minutes or until the shallot is softened and the bacon is starting to crisp. Toss in the cooked pasta and stir to combine. (If your brain is actually functioning and not just running on autopilot, you might want to add some frozen green peas to the pan as well at this point.) Meanwhile, in a separate bowl, mix together the beaten egg or Egg Beaters, cream, and Parmesan cheese. Turn off the heat before stirring the egg mixture into the pasta. The residual heat from the pan and the hot pasta will cook the egg mixture without scrambling it. If you’re like me and don’t remove the pan from the heat soon enough, it will be a little too hot and start to scramble the egg, but whatever. It still tastes just as good with little bits of scrambled egg in the otherwise creamy sauce that clings to the pasta. Finish with another sprinkle of Parmesan and black pepper.

Enjoy! (quietly, please)

Simple Supper

Maybe this is better described as a super simple supper because it really doesn't get any easier than toast. For those nights when you're late getting home from work and feel so brain dead you fear setting the kitchen on fire if you turn on the stove, my suggestion for a quick fix, no-brainer meal is to stick with the basic toast smeared with your topping(s) of choice. Tonight, I went with some nice tangy goat cheese and paired it with an apple. Doesn't get any easier than that, and I didn't have to risk burning down the house.

Ingredients:

bread (I used my favorite whole grain kind with the nuts/seeds/oats etc baked in)

goat cheese (any kind of spreadable topping is acceptable)

apple, sliced (I think this was a Fuji apple, but any piece of fruit will do)

Toast the bread, hopefully without needing a fire extinguisher or the fire department. Smear on your topping of choice. If you fear using a knife, just eat your fruit whole.

Enjoy!

Turkey Vegetable Rice Soup

Clichés are cliché for a reason, and in this case, soup for the sick is the premise I’m working off of; the sick being me and the soup being my quick Turkey, Veg and Rice soup. Not feeling well and not wanting to go anywhere (as evidenced by the fact that I called out of work the last 2 days), I was able to pull this soup together using several of my panty staples. For once, I actually wasn’t in the mood for chicken noodle (my usual sick food standby) and I lucked out in finding some turkey breast cutlets in the freezer instead of my ever ready chicken breasts. So, next time you’re feeling under the weather, give this one a try…


Ingredients:

1 qt. chicken stock + ½ qt. vegetable stock (I needed a total of 6 cups of liquid and this is what I had on hand today though of course you could always use water)
2 bay leaves (what soup doesn’t have this in it?)
1 tsp. onion powder
½ tsp. garlic powder
1 tsp. dried thyme
1 tsp. celery seed (normally I would start my soup with the classic mirepoix but I didn’t feel like chopping a pile of vegs)
1 lb. of turkey breast cutlets, diced into bite-sized pieces (you could always use chicken here instead)
2 Tbs. flour (you can always omit this part, but I like the slightly thicker texture this gives the soup)
2” strip of Parmesan rind (I like to save/freeze the rinds of Parmesan once the cheese is gone because it adds this amazing salty depth of flavor to soups)
1 bag of mixed or soup veg (always on hand in my freezer, this bag contained green beans, peas, carrots, corn, and lima beans)
8 sun dried tomatoes, diced (I like to use these instead of regular tomatoes because they add a sweet bite to the soup without being overpowering)
2 cups brown rice, slightly undercooked*
salt and pepper to taste
*In a medium sauce pan, bring to a boil 1 cup of brown rice (NOT the quick cooking kind!) and a little less than 2 cups (normally I use just over 2 cups for brown rice not being used in soup) of water or stock. Reduce heat to lowest setting, cover pot and walk away for 45 minutes. DO NOT OPEN THE LID!!! For perfect brown rice, let it simmer (covered) for 45 minutes then turn the heat off and leave the lid in place for another 15 minutes. After 15 minutes, remove the lid and fluff the rice with a fork. Trust me, it turns out perfect every time so long as you don’t open the lid.

Meanwhile, in a large soup pot over high heat, bring the stock to a boil and add in all the dried spices before dropping the heat to medium. Toss the turkey and flour together before adding it to the stock, stirring frequently, and allow to simmer, poaching the turkey, for 10 minutes before adding the Parmesan rind, frozen veg and sun dried tomatoes. Raise the heat to high and bring back to a boil, stirring frequently, for about 10 minutes or until the soup thickens slightly. Add in the brown rice and simmer for another 10-15 minutes before serving.

Enjoy!

Spicy Hot Chocolate

Now, we all know I regularly pay homage to the coffee gods, but sometimes even I crave the warm comfort of a big mug of hot chocolate instead of the heady, aromatic buzz of coffee. This afternoon is one of those times (stupid sore throat and stuffy head), so I thought I’d jazz up a plain packet of sugar-free hot chocolate into something with a little more oomph. Don’t get me wrong, I’ve also been known to go all out in my quest for the ultimate in hot chocolate goodness, making it from scratch on the stove top, but today just isn’t one of those days; I just wanted something hot and soothing to sip on before I go back to bed for a bit.


Ingredients:

12 oz. water
1 packet sugar-free hot chocolate (come on, you had to know this was coming!)
1 tsp. instant espresso powder (I still like some buzz in my warm beverages, and any kind of coffee makes chocolate taste deeper… more chocolatey)
¼ tsp. ground cinnamon
pinch of cayenne pepper
pinch of salt
splash of creamer (any kind in the fridge will do)

Super easy instructions: Combine all the dry ingredients in your favorite mug. Pour recently boiled water into the mug. Stir until everything is dissolved into the water. Finish with a splash of your favorite coffee creamer or milk, and a sprinkle of cinnamon and cayenne on top.

Enjoy!

Egg McElle Sandwich

Ok, I admit it: I love to stop at McDonald's for breakfast. Considering that their breakfast offerings aren't really the healthiest options and that I either (a) don't have time to stop before work when I'm scheduled for the early shift (6-2), or (b) I'm still sleeping and they're no longer serving breakfast when I work the late shift (2-close), I don't eat there very often. So to satisfy those cravings, I have created my own versions of some of McD's breakfast favorites. Today's version is my answer to the classic Egg McMuffin... with a few tweaks.

Ingredients:

1 egg, fried (I suppose you could scramble or poach an egg, but I just went with the classic fried)

2 slices of Canadian bacon

2 slices of bread (I always have whole grain bread on hand... the kind with lots of nuts/seeds/oats etc. baked right in)

goat cheese (the kind that comes in a log is easier to spread on toast than the usual crumbles I have in the fridge, but you can use any cheese you like)

So keeping it close to the classic version, I had originally considered adding spinach and sun dried tomatoes this morning but in the end, decided to leave off all the frills (but you can add whatever floats your boat). I won't tell you how to fry an egg because I can only assume that if you're reading this, than you have at least some basic skills in the kitchen. I will say that I fried my egg in a small amount of Smart Balance and that I broke the yolk so I could have a bit of yolk with each bite. Meanwhile, I toasted 2 slices of my favorite whole grain bread and in the last moments before the egg was done cooking, I tossed the Canadian bacon into the pan to heat through. To assemble the sandwich: piece of toast, Canadian bacon, fried egg, top with second piece of toast that has been smeared with creamy goat cheese. Serve with iced coffee, and it's the perfect "fast food" before heading out the door.

Enjoy!

After Work/Midnight Snack

Since I've started working more nights (2-close) at FHVH, my sleeping and eating habits have changed. Now, on a typical day, I get up around 8am to take care of my furry kids and while the dog is outside, I'll eat a cup of yogurt or a piece of fruit so I can take my morning meds. We all go back to bed until 11:30am and then I'll finally fix something more substantial for breakfast like an omelet. My dinner break at work usually falls around 5:30pm or 6pm and I'll eat the lovely meal I packed (tonight it was a chicken/veggie dish, a piece of string cheese, and an apple). Well, by the time I get home for the night I'm still wide awake and hungry so I'll fix something light and easy. Tonight's offering is one of my all time favorites and one of the easiest dishes to put together: A bowl of cereal.

Ingredients:

Kashi Go-Lean Crunch (my preferred cereal choice)

frozen blueberries (I always have bags of fruit in the freezer and blueberries are my favorite!)

soy milk (good source of protein without the pesky lactose)

Ok, so everyone knows how to pour cereal into a bowl and add milk. It's not rocket science. But I like to start with my frozen blueberries, toss in some cereal (and really, the blueberries are the star of my snack, not the cereal), then add the soy milk. I love how the milk stays ice cold from the first bite to the last, all because of the frozen berries. Simple, I know, but it really doesn't get much better for me.

Enjoy!

Red Chili

Chili was always one of my favorite meals that my mother made when I was growing up and I thought she made the best. Well, the best until I started making my own versions. It’s been a number of years since I’ve eaten any of Magee’s chili, but what I remember was a pretty basic (I’ve come to learn) ground meat/bean/tomato based thick stew which also included elbow macaroni to stretch a pound of meat into a bigger pot of food to feed the family. Imagine my surprise when I realized that there are other types of beans out there besides red kidney beans! And playing around with spice blends… absolute nirvana! I’ve made many different versions of chili, and here’s the first of this season’s offerings…


Ingredients:

1 Tbs. olive oil or vegetable oil (the olive oil was close at hand in this case)
1 lb. lean ground beef (I also use ground chicken or turkey in other versions)
1 sweet onion, diced
½ tsp. ground cinnamon (it’s warm and spicy at the same time and such a small amount isn’t glaringly obvious)
1 Tbs. cumin (the smoky scent just screams chili to me!)
1 tsp. garlic powder (do I have to remind you that fresh garlic gives me migraines? Of course you could use real garlic instead!)
1 tsp. onion powder
3 Tbs. chili powder (you could always use one of those pre-packed spice blends for chili, but I like to play around with the flavors myself)
1 tsp. dried cilantro
1 tsp. cayenne pepper (I’ve also used hot sauce, but today it was the powder)
1 sm can (4 oz.) tomato paste
1 lg can (28 oz.) tomatoes (diced or crushed)
2 sm cans (16 oz. each) fire-roasted tomatoes (diced or crushed)
3 sm cans (16 oz. each) beans, drained and rinsed (I used a mix of cannelloni, red kidney, and dark red kidney)

2 cups water (no reason you couldn't use chicken or vegetable stock, I just didn't have an open carton in the fridge)
2 Tbs. balsamic vinegar (this adds a sweetness and tang in the background)
1 package of extra-firm tofu, drained, diced (I actually like the texture of this added protein and tofu soaks up flavors like a sponge!)

*optional toppings: sour cream, queso fresco, cheddar cheese, chopped cilantro, hot sauce… the ideas are practically limitless!
I know, long list of ingredients, but it really is one of the easiest dishes to prepare. I’ve used the slow-cooker for this process, but I prefer to just do it the old fashioned way: On the stove top. So, in a large soup pot over medium high heat, cook the ground beef and onion in the oil until browned. Drain off any excess fat if necessary. Add in all of the dry spices and continue to cook the meat mixture for 3-5 minutes or until the spices become very fragrant. Stir in the tomato paste and cook for another 2-3 minutes before adding in the canned tomatoes and water. Turn the heat to medium low and simmer for 20-30 minutes, stirring occasionally, until chili starts to thicken. Stir in the beans, balsamic vinegar, and tofu. Drop the heat to low and cover the pot (I cock the lid so steam can still escape), allowing the chili to gently simmer for another 30-40 minutes, stirring occasionally, before serving with the desired topping(s). I didn’t have any sour cream in the fridge (my topping of choice) so I used a little queso fresco and cilantro instead.

Enjoy!

Butternut Squash Soup

Ok, so this is an actual recipe with (mostly) actual measurements. This butternut squash soup is one of my all-time favorites and I’ve made it several times with a few different variations. Fortunately for me, it freezes very well… as a matter of fact, the attached photo was snapped after I defrosted a pint of the soup that I made a few months ago and stashed in the freezer to enjoy another day. It’s the perfect thing to sip on and savor as the weather changes to a cooler climate… and it does a bang up job of soothing an allergy-induced sore throat.

1 large butternut squash, peeled and diced (I’ve cheated and bought the stuff already prepped at the grocery store, but the texture is better if you use fresh and start from scratch)
1 medium onion, diced (a sweet onion is best)
2 Tbs. olive oil
1 quart vegetable or chicken stock (veg for vegan, of course)
1 tsp. rosemary (I used dried, but I’ve also used fresh which is just as good)
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ - ½ tsp. crushed red pepper flakes
salt and pepper to taste
In a large soup pot over medium heat, sauté the onion and butternut squash in the olive oil for 3-5 minutes. Add the stock (enough to cover the veggies) and bring to a boil over high heat then reduce to a simmer for 18-22 minutes until the butternut squash is soft. Remove from heat and allow to cool for at least 15 minutes before transferring soup to a blender. Of course, if you have an immersion blender, just use that instead. Puree until desired consistency. Return soup to pot over medium low heat and stir in rosemary, cinnamon, nutmeg, red pepper flakes, salt and pepper. You can always stir in additional stock, milk, or cream if a thinner soup is desired, but I prefer a thicker consistency (it’s almost as thick as baby food). Simmer for 8-10 minutes to allow flavors to meld. Serve hot.

Enjoy!

Feta Omelet

So here it is, Sunday once again. I know I've said it before, but what better way to celebrate a day off than to prepare a fantabulous breakfast? Today's offering is another great omelet paired with some leftover sweet potatoes and mixed veg, transformed into a tasty hash. I did make a slight departure from my regular coffee or iced coffee, and instead made my version of a hot mocha using a few of my pantry staples.

Ingredients:

2 eggs (I used my Garden Vegetable Egg Beaters as usual)

sun dried tomatoes, diced

feta cheese, crumbled

sweet potatoes, diced (I had these leftover in the fridge so all I had to do was reheat them)

mixed veg (again, from the freezer, this mix included red peppers, corn, and broccoli)

*For the hot mocha: instant espresso, hot chocolate, water, splash of creamer if desired

Because the omelet would only take a few minutes to come together, I started with the sweet potatoes and a splash of olive oil in a small saute pan over medium heat. Cook the potatoes until they start to crisp before adding in the rest of the veg to heat through. Meanwhile, in a separate pan, prepare the omelet and stuff it with the feta and tomatoes. Instead of my regulation coffee, I went with a package of sugar-free hot chocolate mixed with instant espresso and finished it with a splash of my favorite French vanilla creamer.

Enjoy!

Balsamic Linguini

Ok, I know I said in a previous post that I'm not a big pasta eater, but sometimes a girl has to take one for the team when her dinner guest is a picky eater. There's a reason why pasta and/or chicken dishes are served at many social events; almost everyone likes them. So, keeping that in mind, when a certain friend of mine finds himself at my house around dinner time I bow to his likes/dislikes and challenge myself to greater creativity with ingredients that are not necessarily my favorites. With this particular dish, I was pleasantly surprised to find I really enjoyed a pasta dinner.

Ingredients:

whole grain linguini (I definitely prefer the nutty taste of whole grain pasta to the old stuff)

Italian turkey sausage (I had a package of links in the freezer, otherwise I would have tossed in some of my go-to chicken breast strips)

extra virgin olive oil

sun dried tomatoes, julienned

balsamic vinegar (I used about 1/4 cup, but it all depends on how much sauce you're making)

fresh basil, torn

Parmesan cheese, shredded

salt and pepper to taste (keep in mind that the Parmesan is salty and the sausage may have a bite to it, depending on the brand you're using)

This is a quick, throw together at the last minute, dinner that can be prepared for any number of people. In a large pot, bring several quarts of water to a boil. Add a handful of sea salt and the pasta, cooking for 8-10 minutes or until al dente (follow package instructions). In a separate skillet, saute the Italian turkey sausage in about 1 Tbs of olive oil since turkey sausage is relatively low in fat. Once the meat is browned, add the sun dried tomatoes and balsamic vinegar. Continue cooking over medium-low heat (until the pasta is done), allowing the the balsamic vinegar to reduce slightly and the tomatoes to plump up. Once the linguini is al dente, drain and then toss with about 1 Tbs. of olive oil before topping with the turkey sausage, tomatoes, and sauce. Sprinkle with the Parmesan and fresh basil before serving.

Enjoy!

Country Hash In The City

So this is my version of a country hash recipe I saw on Food Network last week. Many of my favorite dishes are inspired by something I've seen on Food Network or in any number of foodie magazines I read each week/month. In this case, I made it my own with what I had on hand in my fridge and pantry. Y'all know how much I love a good breakfast/brunch, and this was certainly no exception. It's Sunday after all, so what better day to enjoy it?

Ingredients:

2 red potatoes, diced

mixed veg (I always have a huge selection of frozen veg on hand so this mix included red peppers, corn, and broccoli)

chicken breast, diced (like I've said before, those prepackaged chicken strips are amazingly versatile!)

1 egg, fried or poached (dealer's choice on the preparation, I went with the classic fried egg)

thyme (dried works as well as fresh here)

salt and pepper to taste

I used the same short cut that the semi-homemaker on Food Network used with her potatoes: In a microwave safe bowl covered by a damp paper towel, microwave the diced potatoes for 3 minutes or until barely fork tender. Now, you could of course use left over potatoes if you've got them, but I didn't so I started from fresh. Once the potatoes reach the desired texture, transfer them to a large skillet with some olive oil, and cook over medium-high heat for several minutes until golden brown. Toss in the mixed veg, chicken breast, thyme, salt and pepper and cook for another 2-3 minutes until the rest of ingredients are heated through. Serve with the egg on top and a big glass of iced coffee on the side.

Enjoy!

Crock Pot Vegetable Beef Soup

So you may have noticed I've been on hiatus from posting any new culinary adventures. If you read my other blog, you already know that I was diagnosed with Lyme disease 2 weeks ago. Before that diagnosis, I wasn't feeling very well for several weeks and one of the things affected was my appetite so I didn't do much cooking; I ate quite a few peanut butter sandwiches because I just didn't feel like anything else. My taste buds were also affected and some of my favorite foods (especially coffee... oh the horror!) tasted wrong, adding to my lack of interest in food.

But now that I've been on antibiotics for the Lyme infection, things are starting to get back to normal and I am once more venturing out to the kitchen in pursuit of good food. As a matter of fact, this soup was my first epicurean effort as I started to feel better... not bad, if I do say so myself.

Ingredients:

1 lb. beef, cubed (I had a package of stew meat in the freezer)

3 cups vegetable stock (I prefer the lighter taste of veg stock over beef stock, especially when it's prepared in a slow cooker)

3 medium red potatoes, diced

mixed veg (I had a bag of "soup vegetables" in the freezer- mix of carrots, onions, green beans, lima beans, okra, corn, and peas)

1 bay leaf

1 tsp. herbes de Provence (any seasoning blend would be fine)

1/2 tsp. black pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

salt to taste

In a 6 quart Crock Pot, start with the beef cubes and vegetable stock, cooking them on high for 4 hours. After 4 hours, tumble in the potatoes and check the level of liquid in the pot to make sure it still covers everything (add more stock if need be). Continue to cook on high for another hour before adding the rest of the ingredients. Once everything is in the pot, turn heat to low and let it simmer for another 1-2 hours before serving.

Enjoy!

Noodle Bowl

So I was cruising through my pantry at lunch time today, trying to decide what to fix, when I spotted a package of Ramen Noodles hiding on the shelf towards the back of the cupboard. When in the hell did I buy Ramen Noodles? They must have been left there by my old roommate, Chuck, when he moved out. (Crazy bastard was always teasing me about how I preferred to cook things from scratch, rarely using "convenience" foods.) Anyway, I thought, "What the hell?" and decided to give the noodles a chance. Of course, being me, I couldn't let it go at just a simple bowl of plain noodles... I had to put some of my flair into the dish.

Ingredients:

1 package of Ramen Noodles (these were chicken flavored)

chicken breast, cooked and diced

assorted green vegs (I had a frozen blend of green beans, broccoli, broccoli rabe, snap peas, and cauliflower)

red pepper flakes

basil (fresh or dried, dealers choice)

Prepare the noodles according to package instructions. Toss in the chicken and vegs during the last 2 minutes to heat through. Finish with the red pepper flakes and basil. See? Even the perennial poor college student's favorite meal can be punched up a little if you take a few extra minutes.

Enjoy!

Burger Creativity For The Lazy

Last night I found myself craving a good old fashioned cheeseburger and fries, but I didn’t feel like going out again in search of one or the proper ingredients to make one. Now, I usually have some sort of ground meat in the freezer and I just happened to have some lean ground sirloin on hand this time. We all know that the leaner the beef, the drier the burger, so I decided to get a little creative with my very lean beef and add in some diced turkey bacon… a sort of bacon cheeseburger with the bacon built right in adding both flavor and moisture. Then I figured, since I’m putting the bacon directly into the meat, why not put the cheese in there as well? So there you have it, my latest version of a bacon cheeseburger. Only problem was, I didn’t have any regulation hamburger buns or my favorite toppings like lettuce or tomatoes. And I had to nix the fries because I didn’t have any sweet potatoes left. *sigh* This is where me being lazy really caused me to get creative with this burger masterpiece…


Ingredients:
1 lb. lean ground beef
3 pieces of turkey bacon, diced (I suppose real bacon would be fine… if you like that sort of greasy stuff)
1 oz. cheddar, diced (I also like to melt a slice on the finished burger)
garlic powder
onion powder
pepper
choice of delivery system (bun, bread, pita, wrap)
choice of toppings (I like ketchup and dill pickle chips)

In a mixing bowl, combine the beef, turkey bacon, and cheddar, mixing just to combine. Divide the mixture into 4 equal portions and form into patties, pressing your thumb in the center to form a shallow dip (like a Life Saver). Set aside to rest and allow to come to room temperature (room temperature beef cooks more evenly) while you preheat a grill pan over medium heat.

*Note: If you’re one of those people that like to grill in any kind of weather, I don’t need to tell you that just about any kind of meat tastes better when cooked over an open flame. My old roommate, Chuck, is the quintessential grill man, and before he moved out he fired up the grill at least 5 nights a week. Well, since he moved out, I can’t be bothered to grill outside so instead, I use one of those stove top grill pans. Not quite the same, but it works for me.

Sprinkle one side of the burgers with the garlic powder, onion powder, and pepper. I don’t use salt because the bacon is salty enough for me, but if you want the extra salt then go for it. Place the burgers, seasoned side down, on the grill pan. Season the other side and cook to desired doneness, flipping once. Ok, here’s where most people I know cringe: I like my beef cooked well done. A sacrilege some might say, but if I’m going to eat it, I want it damn near leather consistency. So for me, after I put the burgers on the grill pan, I cover them to help speed the cooking process as well as keep them from drying out, and cook them for about 4-5 minutes each side. Now, you may be asking why I bothered to press a thumb print into the center of the burger. Here’s why: As the burger is cooking, the juices inside get rockin’ and rollin’, creating steam inside the meat. This creates a bulge in the center of the patty so by creating a dip in the middle of the burger, when it starts to bulge it evens out with the rest of the burger. And you thought I was crazy.

Now here’s the other draw back to being lazy (give me a break… I put in 10 hours at work yesterday and I was tired!) and not going out to the store at the last minute: No hamburger buns. So, what to serve this burger on? In my case, I may not have had any of the traditional burger buns available (and when I do, my first choice would be a soft potato roll), but I did have some whole wheat wraps in the fridge. With a little creative folding, this makes a fantastic burger “bun”… maybe even better than the original because toppings don’t drip or fall off. Maybe I’ll start a new trend in burger construction? Anyway, I melted a slice of white cheddar on my burger and topped it with ketchup and dill pickle chips. While lettuce and tomato would have been my first choice (along with the ketchup and pickles), I was still happy with what I ended up with. They say necessity is the mother of all invention, and that was certainly the case with this burger creation.

(In case you were wondering, I served this burger with some mixed grilled vegs which included eggplant, potatoes, peppers, and zucchini as well as some broccoli topped with shredded parmesan cheese and red pepper flakes. If I hadn’t run out, I would have made baked sweet potato fries or chips… ‘cause what’s better with a burger than fries?)

Enjoy!

Broccoli With Breakfast

So today I had my morning free again since I'm scheduled to work the 2-close shift yet again. Because I accidentally went to bed rather early last night and dinner consisted of a piece of peanut butter toast with apple butter (that was just supposed to be my "after school" snack), I woke up absolutely starving this morning. I decided to go with one of my ever favorite breakfast foods... an omelet. Paired with a piece of cinnamon toast and coffee, this was fantastic if I do say so myself.

Ingredients:

2 eggs (or the equivalent of Garden Vegetable Egg Beaters like I usually use)

broccoli florets, steamed, diced (I always have broccoli in the freezer)

red bell pepper, roasted, diced (these were left over from some roasted veg I made the other night)

Canadian bacon, diced

goat cheese

salt and pepper to taste

I'm not going to go in to detail on how to prepare an omelet (it's easy and I've already described my technique in a previous post) so suffice it to say, whatever veggies you might have in the fridge or freezer make fantastic fodder for an omelet. As for the cinnamon toast, I simply spread some whole grain toast with Smart Balance then sprinkle on some cinnamon and Splenda. I used to love making cinnamon toast when I was a kid because it was so easy and one of the first things I can remember my grandmother letting me do by myself in the kitchen. To complement the toast, I put some ground cinnamon in the basket with the coffee before brewing so as to make my own flavored coffee. It smells fantastic as it brews and tastes even better!

Enjoy!

Pizza Sliders

Ok, so I don't really consider this a recipe... more like what to do with some soon to be stale rolls when you're hungry and feeling lazy. Many of my best or favorite creations are the result of just this kind of cooking: What do I have on hand and what can I make in less than 15 minutes (usually because I was too busy to eat something earlier and now I've got a hunger headache... like today). As much as I enjoy preparing something on a more grand or challenging scale, on a normally lazy Sunday that's been thrown off schedule, sometimes you just have to go with what's quick and easy. And everybody likes pizza, right?

Ingredients:

2 rolls (these were left over from a take-out Italian lunch at work yesterday)

turkey pepperoni

provolone cheese (the classic mozzarella would be great too, of course)

sun dried tomatoes

fresh basil

olive oil

garlic powder (if you wanted to use a more classic bruschetta technique, use a whole clove of garlic instead of the powdered stuff to rub on the toasted bread... I don't keep fresh garlic in the house anymore because it's one of my migraine triggers)

parmesan cheese (the kind that comes from the green can actually works better than fresh grated in this application)

Basically, I was looking for something quick to throw together for lunch today since I didn't have time to indulge in my classic Sunday breakfast/brunch fair and I was feeling more than a little peckish by the time I was able to fix something to eat. I had these 2 rolls leftover from lunch yesterday so I sliced them in half and brushed the insides with a little bit of olive oil and put them oiled side down in a skillet over medium heat to toast slightly. After just a minute or so, I pulled them off the heat and sprinkled them with the garlic powder and parmesan cheese before returning to them pan for another minute to allow the parmesan to form a crust on the bread. If you decide to use real pepperoni (the greasy stuff), then I would skip this step because the grease from the pepperoni will moisten the bread.

Remove from the heat and layer on the turkey pepperoni, provolone, sun dried tomatoes, and fresh basil leaves while the rolls are still hot. I actually put the formed sandwiches back into the pan (with the heat off) and covered them for a minute to allow the residual heat to melt the cheese. A great way to use up left over rolls and just as tasty as a real pizza, only faster.

Enjoy!

Something Different For Breakfast

Because I typically work the early shift, I rarely eat breakfast at home except on my days off. On my days off I like to do it up right and go all out on breakfast/brunch and that usually involves a hardy meal with some sort of egg dish as the focal point (i.e. omelets). However, on the rare days where I don't have to go in to work until the afternoon like today, I'm not really in the mood to go all out with this first meal of the day. Today, I opted for something a little lighter, but just as satisfying and tasty. And it only required a minimum of fuss using Elle's kitchen staples...

Ingredients:

sliced peaches (I actually like to use the frozen kind because they're always sweet tasting)

blueberries

Splenda (the amount depends on how sweet the fruit is... and honey would be great here too)

1/2 tsp. cinnamon

pinch of nutmeg

ricotta cheese

pinch of salt

In a small sauce pan over medium-low heat, cook the peaches, blueberries, Splenda, cinnamon, and nutmeg for 4-6 minutes. Although I would prefer to use fresh fruit, depending on the season, the frozen version is sometimes better and easier to use instead. In any case, I always have a variety of frozen fruits in the freezer because there are just so many applications for them. Anyway, I don't bother to defrost the fruit, just toss it in the pan still frozen, and as it heats up any excess moisture will just cook down into an almost syrupy sauce. Basically, I made a warm compote with a hint of spice in the background. In the meantime, I whipped some ricotta cheese with a pinch of Splenda and a pinch of salt, then mounded it in the middle of a bowl. Once the compote reached the desired consistency, I poured it around the ricotta and topped it with another sprinkle of cinnamon. Serve with a piece of peanut butter toast on the side, and you've got a complete breakfast in less than 10 minutes from start to finish.

Enjoy!

Red, White, And Blue Parfait

So this is my contribution to the Independence Day menu: I call it my Red, White, and Blue Parfait. To be sure, there are all kinds of variations of this recipe in every food magazine published in July. (If you're like me, than you've read them all too.) I like to think my version is a little special because I use ricotta cheese instead of the perennial favorite of Cool Whip (nothing against Cool Whip)… and hey, this is my blog so I can think whatever I want, right? I'll also do this with yogurt, but the ricotta stands up really wel to the berries and sauce created by mascerating them. So here goes:


Ingredients:

1/2 cup ricotta cheese (I use part-skim ricotta)
1 tsp. Splenda
½ tsp. vanilla extract
¼ tsp. sea salt
¼ cup dark cherries
¼ cup strawberries
¼ cup blueberries
1 Tbs. balsamic vinegar
nuts to garnish (I used peanuts, but any kind would be good here)

In a small bowl, combine the cherries and balsamic vinegar. Set aside to mascerate for 10-15 minutes.

In another small bowl, whip together the ricotta cheese, Splenda, vanilla, and salt. Now here’s the fun part: time to layer. On the bottom of a glass, pour in the cherries and balsamic vinegar. Spoon 1/3 of the ricotta mixture on top of the cherries. Next are the strawberries, followed by another 1/3 of the ricotta mixture. Tumble on the blueberries, top with the remaining ricotta mixture, and garnish with the nuts.

Enjoy!

Puff Pastry Pockets

Given that I’m not much of a baker, I must say that I've been slowly making my peace with puff pastry and phyllo dough, learning just how versatile they can be. Starting out slow, I’ve been experimenting with simple pockets, stuffing them with both savory and sweet fillings. I’m learning that they’re a great way to use up leftovers in the fridge or pull together a few pantry basics. Here’s an example of each… my favorites so far:


Ingredients:

1 sheet of puff pastry, defrosted (I buy the frozen kind that comes 2 sheets to a box)
chicken breast, cooked and shredded (those handy dandy prepackage chicken strips are great as well if you don’t have leftover chicken already in the fridge)
fresh spinach (or the good old standby of frozen chopped spinach that’s been thawed and drained)
1 Tbs. olive oil
1 small shallot, diced finely
3-4 dried figs, diced (or you can substitute 2 tsp. of fig preserves if you have it)
1 Tbs. balsamic vinegar (omit if you’re using fig preserves)
1 oz. fontina cheese, diced or shredded (provolone is really good here as well)
pinch of nutmeg
salt and pepper to taste
1 egg + a splash of water, beaten (this is an egg wash in case you didn’t know)

*For the sweet version, all you need is 2 squares of dark chocolate (I always have Ghiradelli dark chocolate squares in the house) and 3-4 dried apricots, diced.
Before starting on the filling, I take one sheet of the puff pastry out of the freezer and loosely wrap it in plastic wrap before sticking it in the fridge to defrost for at least 30-45 minutes.

Preheat the oven to 375 degrees, and prepare a baking sheet by lining it with foil or parchment paper for easy clean up.

If you’re using fig preserves, go ahead and skip to the next step. If not, what you want to do first is to combine the diced figs and balsamic vinegar in a small microwave safe bowl and heat on high for 45 seconds. Set aside and allow the figs to plump up in the vinegar while cooling.

In the meantime, in a small sauté pan over medium-low heat, cook the shallot in olive oil for 2-3 minutes, until softened. Add in the spinach, nutmeg, salt, and pepper, and cook for another 2-3 minutes until wilted. Remove from the heat and cool slightly.

Now, once you remove the puff pastry from the fridge, you need to work fairly quickly to prevent it from drying out and cracking so I like to make sure I have everything set up and ready to roll. I know this sounds like a lot of steps for something that I said was easy, and really, it is… I promise. So here’s what you need to do next: Lightly flour your work surface (I just use the bare counter since I don’t have a board big enough to work on) and lightly pat out the dough into a rough square. I suppose you could use a rolling pin, but hello?!, remember me?, the non-baker? Anyway, once the dough is to the desired shape, I use a pizza wheel to evenly cut it into 4 squares. Keeping in mind that each square will be folded diagonally to form a triangle, put a small amount of the drained figs and shredded chicken in the center of 2 of the squares, followed by the spinach mixture, and a sprinkle of fontina cheese. Make sure to leave a ¼ inch border and go easy on the total amount of filling so it doesn’t explode out of the pastry. Brush 2 of the 4 edges with the egg wash and then gently fold the dough in half, over the filling, to form a triangle. The dough should be pliable enough to kind of squish the filling into one evenly distributed layer. Crimp the sealed edges with your fingers or the tines of a fork to ensure it sticks together.

On the remaining 2 squares of dough, break up 1 square of the chocolate (I have to resist the urge to be decadent and use 2 squares of chocolate per pastry instead of just 1) on each and sprinkle with the diced apricots. Again, brush 2 sides with the egg wash and fold in half, diagonally, to form 2 more triangles.

Transfer all 4 puff pastry pockets to the prepared baking sheet, brush the tops with egg wash, and sprinkle a pinch of coarse sea salt on each one. To differentiate the 2 savory pockets from the sweet, you may also want to sprinkle on some black pepper or dried basil. A sprinkle of cinnamon on the sweet pockets would be pretty tasty as well. Bake for 12-14 minutes, until the pastry has puffed up and is golden brown and delicious. These are excellent straight from the oven and I’ve discovered that they are just as good when reheated in the toaster oven at work the next day.

Enjoy!

Breakfast, Snack, Or Dessert?

I like to keep several items in my fridge and pantry that can be pulled out at a moment’s notice and used in a multitude of ways. I’m especially intrigued by ingredients that have both savory and sweet applications, like ricotta cheese and plain yogurt. On any given day, you can usually find at least one of these in my fridge (if not both) and this morning, I decided to whip up one of my favorite treats using the ricotta cheese. There are so many variations on this particular recipe, so let me tell you about today’s version:


Ingredients:

½ cup of ricotta cheese (I use the part-skim kind)
1 tsp. honey (any kind of sweetener is good here… it’s really just to individual taste)
¼ tsp. salt (that’s right… you need that hint of saltiness to balance out the sweetness)
½ tsp. vanilla extract (a real vanilla bean would be even better if you’ve got it)
sliced peaches
blueberries

This couldn’t be any easier to prepare: Whip together the ricotta, honey, salt, and vanilla until well combined and creamy then top with the peaches and blueberries. See? Easier than pie and just as tasty.

Enjoy!

Tortellini, Hold The Tomato Sauce

So I've never been a big fan of pasta. Sure, as a kid (and rather poor college student) I ate the quintessential mac and cheese from a box or the ever popular spaghetti with meat sauce, but as an adult and cooking for myself, I rarely fix pasta dishes. Nothing against them... they just don't trip my trigger as a rule. So saying, every once in a while, I'll be in the grocery store and something in the fresh pasta section will catch my eye. Tonight, that was a very lovely 3 cheese, whole grain tortellini... and yes, it really was whole grain... even if you were blind and couldn't see the difference (visually) in color and texture, all you had to do was read the ingredient list/nutrition label. So I bought them to fix for dinner tonight and that brings to me to my other issue with pasta: What, if anything, do you make for a sauce? Maybe this is the core issue of me and pasta never developing that All American love affair the rest of the country seems to have with all things Italian, but I'm not that fond of tomato sauce. I love tomatoes, I love tomato soup. I just don't want tomatoes in sauce form anywhere near my pizza (don't even get me started!) or on the rare bowl of pasta I might eat. So. How to serve my fresh tortellini? Well, this is what I ended up doing:

Ingredients:

fresh tortellini (of course, any pasta will do here)

olive oil (extra virgin really is best here)

ricotta cheese (I usually have a carton of the part-skim kind in the fridge... really, it's very versatile!)

spinach

sun dried tomatoes

fresh basil, torn

salt and pepper to taste

Easy enough, cook the pasta according to package instructions (fresh is always a faster cook time as opposed to dry). Meanwhile, in a serving bowl, combine 1-2 Tbs. of ricotta cheese, 1 tsp. of olive oil, salt, and pepper. I like to dip out the pasta with a slotted spoon instead of draining it altogether in a colander because (1) fewer dishes to clean, and (2) you get some of the salty/starchy cooking water mixed in with the ricotta which helps to loosen it up as well as help it to stick to the pasta and create a sauce. Finish with the spinach (it'll wilt once it hits the hot pasta), sun dried tomatoes and fresh basil. If you happen to have a lemon just lying around, go ahead and zest a little bit on top of the pasta and maybe a pinch of red pepper flakes... or not. It's up to you... like I said, this was just my once in a blue moon version of a pasta dinner.

Enjoy!

Sunday Afternoon Breakfast

That's right. I said Sunday afternoon breakfast. Breakfast is traditionally the first meal of the day (you know, to break one's fast) and since we all know I'm not a morning person, that usually means well after noon on my days off. Today was definitely no exception after the, um, late night I had last night. I got up around 7:30am just long enough to feed the boys and let Sea outside, then we all went back to bed until just after noon. God I love Sundays! So, allow me to present today's offering of an epicurean adventure, Sweet Potato Hash, best served (in my opinion) with iced coffee:

Ingredients:

1 medium sweet potato, diced into 1/2 inch cubes (and no, I don't peel my potatoes because, hello? a good number of nutrients are in the skin and besides that, I like the added texture and taste and I might just be a little lazy when it comes to peeling potatoes)

3-4 slices of turkey bacon, diced

leftover sauted veg (remember this stuff from earlier in the week? it included shallots, red bell pepper, zucchini, carrots, and celery)

3-4 chicken breast strips, diced (man, those pre-packaged chicken strips are so versatile and convenient!)

1/2 tsp. sea salt

1/2 tsp. dried basil

1/4 tsp. red pepper flakes

2 Tbs. olive oil

goat cheese (I'm pretty sure blue cheese would be good here too... if you like pungent moldy cheese)

3-4 fresh basil leaves, torn

fresh cracked black pepper, to taste

So this is another easy to prepare dish but packs a real flavor punch. In a large skillet over medium heat, combine the sweet potatoes, salt, dried basil, and red pepper flakes in olive oil and cook, covered, for 7-8 minutes, stirring occasionally. Don't be tempted to jack the heat up any higher than medium because the higher sugar content/lower starch of the sweet potato will burn before cooking all the way through. Once the potatoes are just shy of fork tender, toss in the turkey bacon and leftover veg and continue to cook, uncovered, for another 4-5 minutes or until the bacon starts to crisp and the potatoes turn golden brown and delicious. Add in the diced chicken to reheat in the last minute or so. To serve, remove from the heat and top with the crumbled goat cheese (it's creamy tanginess is fantastic against the salty bite of the turkey bacon), scatter with the torn fresh basil leaves, and crank on some fresh coarse ground black pepper.

Enjoy!

Quick Fix Workday Breakfast

Most workdays, I'm up way before the butt crack of dawn so I can get to work by 6:30am. As such, I'm definitely not interested in trying to fix something to eat before I leave the house because quite frankly, I'm not awake enough to even contemplate it let alone actually prepare something. To get around this situation, I usually make something the night before that's relatively easy to take with me to work. However, on Saturdays, I don't have to be to work until 9:00am so I'm usually mostly coherent and cognizant of my surroundings so I'm able to fix something to eat before I leave the house. Notice I said mostly... give me a break. I've never been a morning person and I never will be. Anyway, today I had what I like to call an "Inside-Out Omelet"... aka loaded scrambled eggs where anything goes. Here's today's version:

Ingredients:

eggs

chicken breast, diced or shredded

diced sauteed veg (shallot, red bell pepper, zucchini, carrot, celery)

spinach

goat cheese

I know, weird combination of ingredients. But I had the sauteed veg leftover from when I made my mini-meatloaf earlier in the week (made for a very moist turkey meatloaf!) and I always have spinach on hand. As for the chicken, if I don't have left over stuff in the fridge, well I always have a package of the pre-cooked chicken strips which are great to toss in salads. Anyway, you can change this up a million different ways... this is just what I had handy this morning.

So in a small saute pan over medium heat, toss all the veggies and chicken in to reheat for 2-3 minutes. Pour the beaten eggs (I used my Garden Vegetable Egg Beaters again, about the equivalent of 2 eggs) over the mixture and continue to cook until eggs are set, another 2-3 minutes. To serve, remove from heat and stir in your favorite cheese. Most importantly, don't forget to share the last few bites with the dog. :)

Enjoy!

My Happy Place *Sigh*

This is where the majority of my Epicurean Adventures come to fruition: My kitchen may be small and it may not have all the latest gadgets or the finest cookware, but it's all mine. For me, I'm happiest when I can dance over and around the dog sprawled in the middle of my culinary stage while I sing (rather well, thank you very much) along with the music blasting from my iPod. Oddly enough, the food isn't always the star of the show for me... sometimes it's more the making of it that takes center stage.

Take tonight for instance. I've been sitting in my bedroom all afternoon where it's nice and cool due to the AC humming in the window. I'd been reading, as usual, and didn't realize what time it was until I realized that my stomach was trying to claw it's way out of my body in search of food.

(Side note: Historically a stress eater, for some reason my appetite has all but disappeared the last few days... ever since I dove head first into the pool of stupidity without checking the depth of the water. Apparently, all that swimming back to shore has finally worked up an appetite and I was absolutely ravenous by the time I finished the book I was reading. Plus there was that whole hunger headache and the shaking hands thing to contend with... but whatever. I was hungry and realized it was well past my normal dinner time.)

Anyway, as hungry as I was, I really didn't feel like going for the quick fix of nuking some leftovers or pulling one of my emergency (translation: didn't have time to fix anything so I just grabbed something from the freezer) spinach or veggie pockets. The prospect of getting into the kitchen and creating was far more appealing than simply cooking something. Tonight, that meant grabbing my favorite 7 inch Santuko knife out of the block and slicing a sweet potato into matchstick french fries and tossing them with olive oil, coarse sea salt, and rosemary before putting them into a 425 degree oven to roast. (I did end up serving them with some leftover Parmesan crusted roasted broccoli and chicken salad... what can I say, I didn't want just fries for dinner. And stay tuned for that particular recipe another day 'cause it sure is divine!) So after the 17th time I had to step over Seamus, it occurred to me that I really wouldn't have it any other way because, in my opinion, a well equipped kitchen isn't complete without a golden retriever laying on the floor in the middle of everything so as not to miss a single second of the comings and goings between fridge, counter, and stove. Good things happen in kitchens, you see, and why would anyone want to miss out on the potential to reap those tasty benefits?

So for me, even a swelteringly hot kitchen (hello? no central AC!) where I'm constantly stepping over the dog as I cross back and forth dans la cuisine plus petite, is truly one of my happy places.

A Comfort Food Classic

Ever have a day where, at the end of it, you just crave comfort food... something to restore that warm and fuzzy feeling? Well, today was one of those days for me, and as muzzy headed as I was after the dust had settled on this less than stellar day, I wasn't really up to preparing a full meal. (The way this day has been going, I'd probably set the kitchen on fire or sever a finger.) Instead, I decided to go with the quintessential rainy (emotional, if not meteorological) day classic: a grilled cheese sandwich. But just because you're having a crappy day, that doesn't mean comfort food can't be elevated to a more, shall we say, sophisticated level without compromising the integrity of the kitsch factor, or, on the other hand, losing sight of the fact that we're ultimately talking about something as simple as melted cheese on bread. So here we go with tonight's version of comfort on a plate.

Ingredients:

2 slices of whole grain bread (the hearty, nutty flavor is the perfect foil for gooey cheese and holds up well without getting soggy)

1-2 slices of provolone cheese (fontina would be fantastic here as well)

1-2 slices of fresh mozzarella (the ultimate melting cheese)

2 slices of Canadian bacon (I also like turkey bacon but really didn't want to cook any tonight in the name of keeping things as stream-lined as possible... or you can leave off the meat, I just wanted the extra protein)

1-2 slices of tomato (equally as good to serve on the side)

Dijon mustard (basil pesto is really good if you're not a mustard fan)

Keep the preparation quick and easy. Spread a thin layer of Dijon mustard on only one slice of the bread, otherwise it can easily overpower the sandwich. Next layer is a slice of cheese, dealer's choice on which to lay down first. Then comes the Canadian bacon, followed by the tomato slices, and topped off with the rest of the cheese. In a pan over medium-low heat, melt some Smart Balance and gently place the sandwich into it. Flip after 2 minutes, or until desired level of golden brown goodness is achieved. Don't forget to spread a small amount of Smart Balance on the other piece of bread so that when you flip the sandwich, the second side isn't hitting a dry pan. Cook for another 1-2 minutes until golden brown and delicious on both sides. Remove to a plate and let it sit for at least 30 seconds before diving in, otherwise you will burn your mouth from all the hot gooey cheese and the rest of the filling will just fall out onto the plate. You think your day was bad before? Try burning your mouth and having your comfort food fall apart... that'll really make your day!

Enjoy!

The Forgotten Art Of Packing A Lunch

A highly under-utilized and understated talent to be sure, the ability to pack a lunch can turn the Everyman into something extraordinary in the eyes of his contemporaries.

I almost always pack my meals because, quite frankly, I'd rather eat something I've prepared myself than to order greasy take out with the rest of the non-culinary minded kids I work with. For this very reason, I'm envied by a good number of my co-workers during lunch breaks because I'm not at the mercy of a slow delivery driver that eats into my break time when the food isn't delivered in 30 minutes or less to coincide with my assigned meal time. Or better yet, I never have to wonder if my sandwich is made correctly or if the bread will be soggy by the time it reaches me. A little planning and well-timed execution, and I have a beautiful, envy-worthy lunch waiting on me, not the other way around.

Take, for example, my food from today: I know that I work a double on Tuesdays, so I make sure to plan my meals accordingly. Today, I strategically packed a leftover stuffed chicken breast with some mixed grilled veggies. Both tasty and pleasing to the eye. To go along with this, I had a gorgeous bunch of red grapes. Complete, nutritious, and yummy... what more could a girl ask for? I also made sure to have something quick and easy in case I was rushed for either lunch or dinner: a Kashi veggie pocket, an ounce of cheese, an apple, and a small container of peanuts with dark chocolate covered dried plums. And I do this nearly every single day because I like to plan ahead and think about what I'll eat the next day; it makes the meal that much more appealing and tasty in my opinion. I may not have the time or inclination to get into the kitchen every day (like Tuesdays when I work 16 hours... I have no desire to get cookin' when I get home after that shift), but when I do, I make the most of my time and plan ahead so that packing a lunch, or dinner as it were, is quick and effortless with the maximum effect.

Deluxe Day-Off Brunch

A couple of years ago I had an epiphany when it came to food and how it relates to me. Translation: I was fast approaching my 30th birthday and was tired of the way I looked and felt. I've always enjoyed cooking; my grandmother had me in the kitchen helping her from a very young age and I grew up in one of those homes where the mother was a stay at home mom and had dinner on the table for the family every night. Good ol' American classics of meatloaf, mashed potatoes, spaghetti, and anything fried were staples in our household so that's what I grew up on. Not alot of fresh veggies or salads, and fruits were usually only seen when packed in a lunchbox for school. Once I was out on my own and had a kitchen of my own, I was able to start exploring what food could really be like. Unfortunately, I let my culinary exploration slack off in the name of convenience and lost focus for several years. As for that epiphany, I won't bore you with the details, but it got me eating so much healthier than I was and trying out new flavors and techniques when it came to my own culinary exploits. And, one of the most important lessons I learned (and I can't believe it took me nearly 30 years to admit it) is this: Breakfast really is the most important meal of the day. Who'd have thought all those nutritionists were right?

So one of my favorite things to do on my days off is prepare a nice big breakfast/brunch, even if it's just for myself (although I must say that I've had friends over for brunch and garnered rave reviews!). After a meal like this, I'm good to go with just a snack later in the afternoon and then a light dinner. So here is today's version of my deluxe day-off brunch...

Ingredients:

2 egg omelet (I find that this makes just enough so that there's a few bites of egg left to feed to Seamus)

turkey sausage links (turkey bacon is good too... or you can splurge and use real pork products)

whole grain toast (I like to spread mine with Smart Balance or strawberry preserves if I've got a jar in the fridge)

mixed berries (any fruit is good, but berries have the added bonus of all those anti-oxidants)

coffee (please... what meal isn't complete without at least one cup of coffee?)

I won't go into the specifics of how to prepare each item on the menu because, frankly, anybody can make a halfway decent omelet if they have the right pan. What I will tell you, is that my omelet was made with Garden Vegetable Egg Beaters (equivalent of 2 eggs) and I use Smart Balance spread to cook it in. I like my omelets cooked to a firmer consistency than most restaurants cook eggs to, so I like to pour the beaten eggs into the pan over medium-low heat and let them set almost completely (the center is still a little loose) before I flip the entire thing like a pancake. Today's filling was spinach, sun dried tomatoes, goat cheese, fresh basil, salt, and pepper, and I place everything on one half of the eggs before folding over the other half of the eggs to form, in my opinion, the perfect omelet.

Along with this glorious ode to egg substitute, I had some left over turkey sausage links that I made yesterday so I tossed those in the pan for a few minutes to reheat just as I folded the omelet. In the mean time, my favorite chocolate scented coffee was brewing and the whole grain bread (yes, I read my labels and I know that it's the real thing) was toasting. (Times like these, I really wish I was able to bake bread like my dad could... there's nothing better than freshly baked bread!) To round out the meal, I tossed some of my favorite berries (strawberries, blueberries, and dark cherries) into a bowl and sprinkled on a packet of Splenda (to help them macerate and get extra juicy) and finished it with a splash of vanilla extract. This is equally as good served with lemon or vanilla yogurt, but alas, I have no plain yogurt in the fridge right now, just some Activia Light singles.

Sorry, I just had to wipe the drool off my chin. :)

Since I've started eating breakfast every day, I've learned that I'm more of a hearty breakfast type instead of the simple cereal type. I actually function better with a protein laden breakfast rather than one filled with carbs like pancakes or oatmeal. Go figure.

Enjoy!

Greek Inspired Stuffed Chicken Breasts

This is my version of stuffed chicken breasts using a Greek inspired palate. Sort of. If I liked olives I probably would have thrown some of those in there too. And maybe some oregano instead of the basil. Ooohh... I bet thyme would be fantastic in this too. Oh well, my philosophy on cooking is to do what you like and cook to please yourself with the creation. So give this a try or not... but it's pretty damn tasty if I do say so myself! Just keep in mind that I don't actually measure things when I cook so these are really just guestimations on my part.

Ingredients:

4 boneless, skinless chicken breasts (make sure to trim all the icky bits of yellow fat off)
2 Tbs. olive oil (extra virgin is good but not crucial)
1 medium shallot, diced finely (you could probably throw in a clove of garlic if you wanted to but I prefer to avoid the potential for a migraine)
¼ cup golden raisins
5 oz. frozen chopped spinach, thawed and drained of excess moisture (this happens to be half a 10 oz box, you could use fresh spinach here, just remember it cooks way down so you'll need alot more than you think)
1 Tbs. apple cider vinegar (I'm sure red wine vinegar or balsamic vinegar would be tasty too, I was just trying to play up the raisins)
¼ - ½ cup feta cheese, crumbled (I like it a little heavier on the feta so I used 1/2 cup)
6 - 8 fresh basil leaves, torn (or ½ tsp. dried basil) (my Aerogarden is exploding with basil right now so I put it in practically everything!)
¼ tsp. nutmeg (it really is the perfect compliment to dark leafy greens like spinach)
pinch of red pepper flakes (I like a little heat in most of my dishes, but you can leave this out if you want)
salt and pepper to taste (more so the pepper... feta is salty enough for me)
pan gravy recipe to follow (if desired)*

As all good recipes start, preheat the oven to 400 degrees. Yes, I'm sure you could make this on the stove top and and brown the chicken until it's golden and delicious on both sides, but I felt like being lazy and just turning on the oven instead. I was in the middle of reading a pretty good book and didn't want to have to babysit the chicken on the stove so by putting it in the oven, I was able to get back to my book faster. :)

Now, as I was saying, in a small pan over medium-low heat, sauté the shallot, raisins, and spinach in the olive oil until softened, about 4-5 minutes (I gave the shallots a head start of about 2 minutes before throwing the rest in). Stir in the apple cider vinegar but don't stand right over the pan or else you'll get a steaming vinegar facial as soon as it hits the heat and that shit can sting your eyes if you're not careful! Continue cooking until the liquid has been absorbed, another 1-2 minutes. Remove from the heat and stir in the feta, basil, nutmeg, and red pepper flakes. Seriously, you want to wait until you pull this off the heat before adding fresh basil otherwise the leaves will turn black and just look gross. Set aside to cool slightly while you prepare the chicken breasts.

Here's the fun part: You can either cheat and buy the chicken with a pocket already cut into it (and you'll spend an arm and a leg for the privilege) or you can do it yourself. Me, I always cut the pocket myself so I can change it up depending on what I'm going to stuff the bird with. For this particular recipe, because it's a pretty hardy stuffing and not very oozy, I make a fairly wide slit instead of a narrow one and then having to dig out the pocket with my finger. In this instance, I lay the breast on a cutting board and lay my left hand flat on top of the meat. Using my 4 inch utility knife, I keep the blade parallel to my left hand and slice through the mid line of the breast, leaving a 1/4 inch border to create the pocket. Even as clumsy as I can be, I've yet to cut myself using this technique so clearly if I can do it, any idiot can.

Moving on, stuff the chicken breasts with the yummy spinach mixture (you know you've already tasted it... just don't forget about cross contamination and use a clean spoon when you get to this step) and place in a prepared baking dish. Hopefully you thought ahead and got a baking dish out and sprayed it with some non-stick cooking spray. If you didn't, well then, you were probably stupid enough to slice a finger off at some earlier point in this recipe so it's really a moot point, isn't it? Sprinkle the chicken with salt and pepper to taste (keep in mind that the feta is pretty salty on its own), and maybe a little dried basil. (Here's my super secret element to this recipe: I pour a little less than 1 cup of chicken or vegetable stock into the baking dish as well as another splash of apple cider vinegar. It helps keep the chicken nice and moist as it bakes and if you leave it in the oven a little longer than expected, perhaps because you think timers are for sissies, it helps to prevent it from drying out.) Bake at 400 degrees for 25-45 minutes or until done, depending on the thickness of the chicken breasts. I cooked mine for almost 45 minutes because I kind of lost track of time while reading. Shocking, I know. Fortunately, the chicken was a thicker cut and, in any case, I happen to like my meat well done. (I think my dad just rolled over in his grave at the mention of cooking meat well done... Happy Father's Day Daddy!)

*So here's that quick pan gravy I mentioned earlier: In the same pan used to sauté the spinach mixture, combine 2 tsp. of butter and 2 tsp. of flour to create a roux. Cook over low heat for 2-3 minutes (nobody likes the taste of raw flour!) then gradually whisk in 1 cup of chicken or vegetable stock and 1-2 Tbs. of apple cider vinegar. Raise heat to medium-high and cook, stirring frequently, until thickened to desired consistency. Finish with cracked black pepper to taste. So ok, I didn't actually make this tonight, but as I was eating my dinner, I was thinking about it and it sure sounds good, doesn't it? Maybe next time I make this dish, I'll whip up the sauce to pour over the chicken.

Enjoy!