Recipe - Peanut Butter Soup

Peanut Butter Soup

This tastes way better than it sounds!  It is really just a velvety version of vegetable soup.

3 stalks sliced celery
2 medium chopped carrots
1 large chopped onion
3 cloves minced garlic
2 Tbsp olive oil
3 cups chicken stock
1 cup diced potato
1 cup sliced zucchini
1 16-oz can diced tomatoes
2 Tbsp snipped parsley
1/2 cup creamy peanut butter
salt & pepper to taste

In a glass measuring cup, add peanut butter to 1 cup hot stock and stir until well combined.  In a large pot, cook celery, onions, garlic and carrots in the oil over medium-high heat until onions are translucent.  Reduce heat slightly, add zucchini and potato and cook for 5 minutes.  Add remaining 2 cups of stock and tomatoes.  Bring to a boil then reduce heat to medium and cook covered for 15-20 minutes or until potatoes are soft.  Add peanut butter mixture and parsley and heat thru.  Serves 4.

Recipe - Stuffed Portobello Mushrooms

Stuffed Portobello Mushroom

This recipe is super high in protein.  I paired it with a strawberry salad with salad greens, whole almonds, and feta cheese.

5 large portobello mushroom caps
1 pound ground turkey
1 tsp thyme
2 cloves minced garlic
1/2 cup chopped red onion
1/2 cup diced red pepper
1 diced tomato
1 Tbsp red wine vinegar
1/2 cup plain greek yogurt
1 tsp capers
1 Tbsp diced dill pickle
1 Tbsp diced parsley
Salt & pepper
 
Clean mushrooms and place them top down on a jelly roll pan.   Combine turkey, thyme, garlic, onion, red pepper and a little salt and pepper.  Form turkey mixture into patties and place on top of the mushrooms.  Bake in a 400 degree oven for 25-30 minutes.  Be sure to check them to make sure meat is cooked thru and juices run clear. 

Meanwhile, in a small bowl, combine tomato, vinegar, yogurt, capers, pickle, parsley and a little salt and pepper.

When mushroom come out of the oven, top with yogurt mixture and serve hot.


Just a note, I had some stuffed mushrooms left over so I made them into little bun-less burgers.  I re-heated the mushrooms and melted a little cheese on top.  I placed a bed of lettuce on a plate, set a reheated stuffed mushroom on top.  Then I topped it with burger toppings - mustard, ketchup, tomato, onion, and pickles.  Had to eat it with a knife and fork but it was great!

Recipe - Chicken Chow Mein

Chicken Chow Mein

I love chicken chow mein from Taste of China but let's face it - that stuff is not good for you.  I tried to make it at home so I could control the salt and oil content.  It definitely does not have the same flavor intensity because it does not have MSG.  It tastes fresher and comes with no guilt trip!

1 Tbsp olive oil
1 large chicken breast cut into thin slices (1/4" or thinner)
3 stalks celery sliced on the diagonal
1 medium onion cut into 1/2 inch wedges
3 cloves minced garlic
1 1/2 cups chicken stock
1 1/2 Tbsp corn starch
salt and pepper to taste
red pepper flakes (optional - if you like them, you know how many to add)
Hot cooked rice (I usually avoid white rice but I make an exception for this dish)

Before you start anything, make sure all your meat and veggies are cut and ready to go.  Season the sliced chicken with salt.  Add the corn starch to the chicken stock and stir it well.  Be sure there are no lumps.  Make sure your rice is finished too.  This dish will go together super fast.  There is a reason why they tell you your order will be ready in 5 minutes when you call in at Taste of China - it only takes 3 minutes to make it!

In a thick bottomed skillet (or wok if you have one) over high heat*, add olive oil and chicken.  Stir the meat constantly until it is just cooked thru.  This should only take about 60 seconds.  Promptly remove the chicken from the pan and put it in a clean bowl.  Let the pan heat again for a few seconds and add the onions and celery.  There should be enough oil left in the pan.  Cook them until the onions turn translucent - about 1 minute.  Add the garlic and cook for about 30 seconds, stirring constantly.  Add the chicken back to the pan.  Stir the cornstarch mixture one last time and quickly add it to the pan.  Let the mixture come to a boil until the sauce thickens - another 30 seconds or so.  Season with salt and pepper to taste.  Serve over hot rice immediately.

*Just a note of safety.  Cooking in oil over high heat can be dangerous!  Be sure to have your fire extinguisher around.  I've never tried this on an electric stove - only gas.  If the pan seems too hot for your comfort level, turn it down to medium high.  It will taste the same but may not have the same texture.

Recipe - Marinated Salad

Marinated Salad

This recipe is super versatile.  The dressing doesn't change but you can add anything you want to it.  For this one, I added cooked and chilled green beans, cannellini beans, red onion and tomatoes.  Another variation I like is red, yellow and green bell peppers with tomatoes and cucumbers.  You could add olives, cooked and chilled pasta, carrots, celery, zucchini, cooked and chilled potatoes, or whatever.

In a large bowl, combine about 4-5 cups of whatever ingredients you like and dress with 1 clove minced garlic, 1 Tbsp olive oil, a few generous splashed of red wine vinegar, salt, pepper and dried italian seasoning.  Use about 1 tsp of italian seasoning.  If you crush it in the palm of your hand, it releases more flavor.  If you have an italian herb grinder, that would be great too.  Chill it in the fridge for 15-30 minutes and then check and correct the flavor balance prior to serving.

Awesome Cake!!!

My Friend Heather made this cake for my husband's birthday!  Yes, it is a bowl of spaghetti and meatballs.  The whole thing is cake and frosting/fondant except for the meatballs which are chocolates.  The interior is lemon and blueberry.  She is so awesome - just had to share!

Recipe - Hot Wings

Hot Wings

I had a request for my hot wings recipe so here it is!  For the wimps out there, you can toss the cooked wings in barbecue sauce.  For the rest of you, the sauce below is not super hot but your lips might be on fire for a little while depending on how many you eat.  I like to serve them with rice to cut the heat and fresh veggies or a salad of some sort.  Don't forget the blue cheese dressing!

2 packages wingettes (I think there are about 16 pieces in each package - they have them in the meat department at Hy-Vee)
1 bottle Franks Red Hot Sauce (Louisiana is an ok substitute)
1 Tbsp butter
1 Tbsp white vinegar

In a small saucepan, add the hot sauce, butter and vinegar.  Cook over medium heat until butter melts and it is warmed thru.

Turn the broiler to high.  Place the wings evenly spaced in a single layer on a broiler pan.  Broil the wings with the pan placed on the middle oven rack for about 8 minutes.  Once they are crispy on one side, flip them over and broil an additional 8 minutes.  If you are unsure if they are done, rip one open and check it out.  If juices are clear and meat is white, it's done.  If not, let them cook a bit longer.  You can try to use a meat thermometer but I'm not sure where you would stick it in those skinny wings.  It takes a bit of experience I guess - better to be safe than sorry though.  Toss the hot wings in the sauce.

Recipe - Artichoke Stuffed Chicken

Artichoke Stuffed Chicken

I'm not usually a big fan of baked chicken dishes but this one is quite good.  By browning the chicken first, you get a ton more favor.  I served it with spinach and couscous.

Artichoke Stuffed Chicken
2 1/2 Tbsp breadcrumbs
2 tsp grated lemon rind
1/4 tsp salt
1/4 tsp ground pepper
1/2 tsp italian seasoning
1 6-oz jar artichoke hearts, drained and chopped
3 oz feta cheese creamed with a splash or two of milk
4 6-oz boneless, skinless chicken breasts
olive oil

Preheat oven to 375 degrees.  Mix first 7 ingredients in a bowl and set aside.  Pound chicken breasts to a thickness of 1/4 inch. Set artichoke mixture on each chicken breast and roll tight.  Toothpick the edge to hold them together.  In an ovenproof skillet, heat a small amount of olive oil over medium-high heat.  Sear each chicken breast roll all sides until well browned.  Finish cooking in the oven for 15-20 minutes or until done.  Makes 4 servings.

Couscous with Toasted Pine Nuts
1- 10 oz box plain couscous
2 cups chicken stock
1/3 cup toasted pine nuts (you can toast them in a dry skillet or toaster oven)
2 green onion, chopped
salt & pepper to taste

Prepare couscous in chicken stock according to package directions.  Add pine nuts and green onion and serve.  Probably serves 6.

Lemony Spinach
1 bag baby spinach
olive oil
juice of 1/2 lemon
salt & pepper to taste

Cook spinach in a small amount of olive oil over medium-high heat.  Once spinach is wilted, sprinkle with lemon juice, salt & pepper.  Don't let the spinach over cook or it will get nasty!

Recipe - Pita Bread Pizzas

Pita Bread Pizza

So, do you ever have one of those days where you worked hard all day and are too exhausted to make anything for dinner?  This is super easy and super yummy!  Take some pita bread (not split), throw them on a cookie sheet and load them up with your favorite pizza toppings - spaghetti sauce, onions, peppers, sausage, mushrooms, cheese, etc.  Bake at 425 degrees for 15-18 minutes (keep an eye on them).  Everyone can make their favorite kind - I prefer pepperoni, green olives and feta cheese - talk about a salt BOMB!

Recipe - Pastrami & Caramelized Onion Panini

Pastrami & Caramelized Onion Panini

This sandwich is FUNKY - I love it!

Caramelized Onions
1 Tbsp olive oil
1 large red onion sliced into thin rings
1 clove minced garlic
2 Tbsp sugar
1/2 tsp salt
1/2 tsp fresh ground pepper
1/4 cup red wine vinegar
1/4 cup fruity red wine

Combine all ingredients in a sauce pan over medium-high heat.  Cook, stirring occasionally until onions are soft and liquids form a syrup.

Sandwich
8 slices seeded rye bread
pastrami
swiss cheese
whole-grain mustard

Stack pastrami and swiss on bread and spread mustard and caramelized onions between.  Toast on a panini grill.