Well hello there summer

Summer unofficially got underway in Chicago this weekend with a lovely 97 degree record-breaking day (side note: I think I can officially put away my snow boots now).  As much of a pain as 97 degrees is, I'll take that over NATO any weekend!

We decided to stay put, avoid the airports and enjoy some downtime at home.  Roy's had his nose stuck deep in a nerdy science book called The Short History of Nearly Everything and has been soaking up all the military movies on TV.  I took advantage of the long weekend with a few extra yoga classes and some cooking, including a strawberry pie to go with some Asian honey kebabs and grilled veggies for dinner tonight.

We also made a visit to the dog park that resulted in some hilarious photos.  Here's a quick preview, more to come along with a homemade frozen dog treat recipe later this week.

Wherever you were this weekend, I hope you enjoyed yourself and took a few moments to appreciate the real reason behind the Memorial Day holiday.  And to all our service men and women, thank you for all that you and your families do.

xoxo,
A Grateful American 

Farmers Market Skillet - Quinoa with Zucchini, Fresh Sweet Corn, Tomato, Basil and Feta Cheese

There's something special about a Midwestern "spring".  It's a roller coaster ride with Mother Nature frequently parading around all four seasons in the same week.  All of a sudden it's March and it's 80 degrees and there is pasty white winter skin and happy people everywhere you look.  Two days later temps have returned to below freezing and going to a Cubs game requires a winter hat and 2 pairs of socks.

Sporting some winter gear at a Cubs game on May 24, 2011

It's a dance that continues well through mid-June with the ratio of cold to warm days slowly shifting.  It takes so long to even out and warm up that my Farmers Markets doesn't start until late June.  Which devastates me.  Because when the weather warms up, all I want to do is get my hands on some fresh produce and start cooking.  OK, and maybe take the dog on some long walks and sit outside in the sunshine drinking good beer.

The last few days have been pretty hot here with temps in the high 80s and low 90s (although as I post this, the temp has dropped back down to the 50s as if trying to prove a point).  And I just can't wait for the Farmers Market anymore.  So I borrowed some inspiration from Iowa Girl Eats and made her farmers market skillet using the freshest of the fresh from my grocery store.

When I think skillets I think of excessive, greasy breakfast platters, usually being served up at one of Wrigleyville's finest bars.  But this couldn't be any more different.  It's basically a skillet slash salad with quinoa, fresh sweet corn, zucchini, vine ripened tomatoes, feta cheese and basil, all topped off with a honey lemon vinaigrette.  It's the kind of meal that makes you want to pour a glass of wine, turn on some music and take your time in the kitchen.

There's a ton of different flavors in this skillet but they all manage to pop and share the spotlight together.  You will literally taste everything - from the honey, to the lemon, to the different veggies and the garlic.  If you're never tried it before, quinoa is a grain that is a little bit chewy.  In this recipe it's cooked in low sodium chicken broth so it's bursting with flavor.

The corn, zucchini and green onion come together nicely with the little bit of garlic and the tomato adds some fun pops of color (and taste).  The honey lemon vinaigrette is a little bit sweet thanks to the honey and has a little bit of bite thanks to the garlic and freshly ground pepper.  It was subtle but really nice over the quinoa and veggies.  And it's a proven fact that basil and feta make everything better. 

Next time (and there will definitely be a next time) I think I'm going to ditch the honey and just do a basic lemon vinaigrette.  The flavors were beautiful but the honey part didn't do it for me.  Just personal preference!

This would pair really well with some grilled chicken or beef kebabs or even just a green salad.  Enjoy!

*****

Farmers Market Skillet - Quinoa with Zucchini, Corn, Tomato, Basil and Feta Cheese
From Iowa Girl Eats
35-45 mins active
serves 4

1 3/4 cups chicken broth
1 cup quinoa, rinsed and drained
1 Tablespoon extra virgin olive oil
2 cloves garlic, minced
1 small zucchini, quartered and sliced (or half a large one)
2 ears sweet corn, kernels cut off the cob (about 1 1/2 cups)
2 green onions
salt & pepper
1 vine-ripened tomato, chopped
1/2 cup feta
2 Tablespoons chopped basil

For the Honey Lemon Vinaigrette:
1 Tablespoon lemon zest
2 Tablespoons lemon juice
1 1/2 Tablespoons honey
1 garlic clove, microplaned or finely minced
1/2 teaspoon salt
1/4 teaspoon pepper


Bring chicken broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly.

Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.

Heat oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add zucchini, sweet corn, and green onions, season with salt and pepper, then saute until barely tender, about 4 minutes. Add cooked quinoa and half the Honey Lemon Vinaigrette, then stir and cook for 1 more minute.*

Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving.

*If you want to make this a cold salad, cool cooked quinoa and veggies separately, then mix with the remaining vinaigrette, tomatoes, feta cheese, and basil, and chill completely.

Lemon-Blueberry Yogurt Bread

It's no secret, I'm in love with all things blueberry...

...and lemon dessert related. 

Bonus points if they happen to be in the same dish, like this recipe for lemon and blueberry yogurt bread that I found on Pintrest.  I love the combination of flavors - the tartness of the berries, the sweetness of the lemon zest.  The recipe also seemed really easy (like this Cooking Light Chocolate Chip Pumpkin Bread) using ingredients I had on hand. 

As expected, it was very easy to put together!  And it was so hard to sit still and let it cool like the blogger said it would be.  But it was worth the wait. 

I've never baked a bread with yogurt before and it was an amazing addition!  The bread turned out super moist and dense, almost like a moist pound cake.  Only with less of the bad stuff, and more of the better stuff, like non-fat yogurt.  This came out of the oven at 12:30 on a Sunday afternoon and by 3pm, half the loaf of bread had mysteriously disappeared.  Pretty impressive considering Roy doesn't really like blueberries and would prefer non-lemon flavored desserts. 

Despite coating the blueberries in flour, they still sank once they hit the batter and most of them ended up on the bottom, as you can see from photos.  Regardless, it was wonderful!

This is a great choice if you're hosting family or friends for brunch and it would be a fantastic hostess gift. 

*****

Lemon-Blueberry Yogurt Bread
Adapted from Smitten Kitchen who adapted it from Ina Garten
20 mins active, 70 mins total
Makes 24 skinny slices or 12 regular slices


1 1/2 cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup vanilla yogurt
3/4 cup sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 cup vegetable oil
1/4 teaspoon vanilla extract
1 cup blueberries


Preheat the oven to 350°F. Grease and flour a 9x5 loaf pan. Line the bottom with parchment paper.

Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl.

In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, vanilla and oil.

Slowly whisk the dry ingredients into the wet ingredients.

Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack and allow to cool.

Baked Parmesan Tomatoes

A few days ago I made beef kebabs with Israeli couscous and grilled veggies.  And while I loved the beef, grilled onions and couscous, the grilled tomatoes didn't quite do it for me.  I had only made enough grilled veggies for dinner that night, intending to grill some more fresh veggies again the next night for the leftovers.  After Roy and I declared the tomatoes a let down, I assumed they'd become fodder for a salad.  But in a stroke of genius, I remembered this recipe from Pintrest.  And lo and behold, I had everything (yes, all 3 ingredients) in my pantry!

I'm not sure what I loved most about these.  How flavorful and crunchy the Parmesan topping was?  That they took less than 5 minutes to prepare?  How roasting the tomatoes made them juicy and flavorful but still firm on the inside?  Or the amazing flavor combo of roasted tomatoes, nutty Parmesan and herbs.

So good.  So, so good.

Even Roy, who is not a fan of roasted tomatoes, gave these two thumbs up and said he'd be happy to eat them again.

This is definitely my new go-to side dish.  That easy to make veggie that complements most any dinner, is delicious, and packs a nutritional punch with lots of vitamin A and C, plus some potassium and calcium.  I actually made them twice before I had a chance to post so you're getting pictures from both times. 

The first go round was with roma tomatoes.  The second with a mix of red and orange tomatoes that I picked out only because I thought they'd be beautiful in photos.  And they were!  I just wish I'd cut them a little bit more at the halfway part instead of just slicing the top off.  It left me with too much tomato and not enough cheese.

One teeny, tiny point of caution.  For some reason these smoke a bit when they go in the oven and they set off the fire alarm.  I'm sure it's user error and perhaps it's the excess olive oil on the baking sheet from when I drizzle them?  Maybe the roasting temp in the recipe is too high?  I'm not sure.  But be prepared to turn on the fan and wave a dish towel around. 

Try these.  Today.  With anything.  Even on their own as an afternoon snack.  You will not be disappointed!  And it's worth a little background music from the fire alarm, I promise :)

*****

Baked Parmesan Tomatoes
5 mins active, 15 mins total

4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano (just a pinch if you use dried)
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil (I used a little less, just a drizzle is all you need)
1 tablespoon of fresh parsley, chopped


Preheat oven to 450° F.  Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.  Add fresh parsley if desired.


Per serving: 91 calories; 6 g fat ( 2 g sat , 4 g mono ); 4 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 g fiber; 375 mg sodium; 363 mg potassium.

Beef Kebabs with Grilled Veggies & Couscous

This recipe caught my eye when I was flipping through the April version of the Food Network Magazine.  The marinade seemed delicious yet easy and the combination of grilled veggies with Israeli couscous seemed like a fun departure from my normal style of cooking. 

It's been on my mind for a few weeks now and after a lovely span of cold and crappy weather, fondly known as "May in Chicago", I decided this was a great weekend to pour a glass of wine, fire up the grill pan and pretend like it wasn't actually 50 degrees and rainy.

This ended up being a tiny bit more effort than I expected, but in my opinion that's what Saturday and Sunday evenings are for.  I think it's one of those recipes that's easier after you've made it the first time, and it wasn't so much effort that I wouldn't do it again on a work night. It was definitely worth the few extra minutes!

There's a lot of flavor in a marinade that has such a short list of ingredients.  I loved the fresh rosemary and the little bit of tang from the mustard.  The red wine vinegar brightened things up just a touch without overwhelming the other components.  Everything smelled heavenly once I started cooking and the meat had some really nice layers of flavor. 

I was also pleasantly surprised by how much the marinade added to the grilled onion and tomato.  The savory complimented the sweetness of the red onion really nicely.  Personally, the grilled tomato wasn't for me which is surprising because I love tomatoes.  I think that by the time they hit the grill, the pan was covered in charred stuff from grilling the meat so it came away tasting of "burn".

I couldn't find regular plain Israeli Couscous (or "starry rice" as Roy calls it, despite the fact that it's pasta and not rice).  I opted for a roasted garlic and olive oil flavored version by Near East.  I added the parsley per the FN recipe and it was great.

Not only was this delicious, but it was pretty cheap too.  I was able to get the tri-tip steak (aka: top sirloin) for $5 a lb so that plus the veggies, couscous and herbs was probably under $15 for 4 people.  It leaves plenty of room in your budget for a bottle of wine!

Roy and I agree - three out of three stars.  This one will definitely go on the list to be made again this summer.  Hopefully on a real grill, with some REAL summer temperatures!

*****

Beef Kebabs with Grilled Veggies and Couscous
35 mins active, serves 4

1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
1/4 cup red wine vinegar
2 teaspoons chopped fresh rosemary
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
1 1/4 pounds tri-tip steak, cut into 1-inch pieces
1 1/2 cups Israeli couscous
2 tablespoons chopped fresh parsley
1 large red onion, cut into 4 thick rounds
4 plum tomatoes, halved lengthwise


Soak 4 wooden skewers in water, 20 minutes. Meanwhile, whisk 1/4 cup olive oil, the vinegar, rosemary, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Reserve 2 tablespoons of the marinade, then add the steak to the bowl with the remaining marinade and toss; set aside at room temperature, 20 minutes.

Cook the couscous as the label directs; toss with the remaining 1 tablespoon olive oil, the parsley, and salt and pepper to taste.

While the couscous is cooking, preheat a large grill pan over high heat. Thread the steak onto the skewers. Toss the onion rounds and tomatoes in a bowl with the reserved 2 tablespoons marinade.

Brush the grill pan with olive oil and add the kebabs and onion rounds. Cook the onion, turning once, until charred and tender, 4 to 6 minutes. Cook the kebabs, turning a few times, until charred all over, 8 to 10 minutes for medium rare. Transfer the kebabs and onion to a plate and season with salt. Add the tomatoes to the pan, cut-side down, and cook, turning once, until charred and softened, about 4 minutes. Serve the kebabs with the couscous, tomatoes and onion.

Per serving: Calories 589; Fat 28 g (Saturated 6 g); Cholesterol 98 mg; Sodium 314 mg; Carbohydrate 47 g; Fiber 4 g; Protein 35 g

Cucumber, Tomato and Feta Salad

Here's one of the salads I made recently to help me with my fruit and veggie resolution.  I love the combo of crisp cucumber and fresh tomatoes.  The hint of lemon in the dressing is really nice too.  The best part is the fact that it's "pre-made".  I can easily take it to work or grab it as a side to my lunch when I'm working from home without having to spend time pulling out lettuce and putting together an elaborate salad. 

I used about half the feta that the recipe called for.  I think the full 7 oz would have been completely overwhelming.  And I used about half the mint too. The mint was a bright, fresh addition on the day I made it.  But it didn't hold up well in the days that followed so next time it gets the ax.  The original recipe included olives but I passed on those too (turns out, I modified the heck out of this recipe).  If you're an olive person, add in 1 cup of halved assorted, pitted olives of your choice (Kalamata or Gaeta would be best).

*****

Cucumber, Tomato and Feta Salad 
15 mins, 8 servings

2 coarsely chopped English hothouse or Persian cucumbers
5 roma tomatoes, coarsely chopped (I scooped most of the insides out so it wouldn't be watery and runny)
1 bunch scallions, chopped
1 3.5-ounce package feta, crumbled
1/4 cup coarsely chopped fresh mint (optional)
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper


Combine cucumbers, tomatoes, scallions, feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle extra feta over the top if desired and serve.

Fresh Turkey Taco Salads

I know I've already posted about avocados and tomatoes once this week, but with Cinco de Mayo coming up on Saturday, it seemed like the perfect time for a post about one of my favorite easy dinners - fresh turkey taco salads.

The origin is actually the recipe from early April about Teriyaki Asian Tacos.  I mentioned without much explanation that I named the dish "Asian Tacos" because it was so similar to how I do real tacos.  Since I've talked about it several times, I thought I'd officially share what tacos look like in these parts. 

And they look like this...

Turkey Taco Salads!

It's not earth shattering.  Just a collection of fresh, slightly more healthy ingredients that make this my go-to when I'm short on time or ideas for dinner.

Exhausted after work but want something healthy and filling?  Turkey tacos. 

Just landed at the airport after a week visiting family for the holidays?  First stop - pick up the dog.  Second stop - grocery store for milk and the ingredients for turkey tacos.

And as you've probably noticed, it's in salad form.  Sometimes I switch it up and eat it as an actual taco, instead of with a fork.  But most of the time it's like this.

The main ingredients that make this so awesome are fresh avocados and tomatoes.  The avocados add a silky smoothness to the salad that pares well with the crunchy texture of the tortilla chips.  The tomatoes add a nice burst of flavor and moisture.

Simple touches but they make a big difference in my opinion.  Besides the addition of the fresh ingredients, I use ground turkey instead of ground beef and then your standard low sodium taco seasoning packets.  I also use shredded lettuce and add some shredded cheese and a layer of crushed tortilla chips.

I LOVE how fresh this tastes and am not kidding when I say I eat this 2 or 3 times a month depending on how busy we are.  I especially love this because it's one of those dishes that Roy makes.  Makes a busy day even better!  And this would be perfect for Cinco de Mayo if you're more interested in drinking your calories instead of eating them!

Update: Not-Guac Avocado Dip

Last spring I posted about a word-of-mouth recipe I got from my dad called "Not Guac Dip".  I rambled on and on about how you needed to embrace your adventurous side and give this recipe a shot because the flavors are out of this world.  It's been a little less than a year since I shared the recipe but so far, everyone who has tried it has loved it.

As we move into the season of grilling and sipping margaritas and cold beers on the deck, I wanted to share an updated version of this recipe along with a handy tip. 

This updated version uses a white balsamic vinegar instead of your regular dark balsamic.  It's an easy fix for those who are put off by the discoloration that the dark balsamic gives the dip.  Both my Mom and Roy prefer the taste of the white balsamic over the regular dark balsamic so it's a win-win for them.

And now for the tip... if you've ever made anything with avocado in it, you know how quickly it goes from green to brown when it's exposed to air.  Pressing plastic wrap onto the surface only helps so much.  However... if you hang on to the pit and add it back into the bowl after you're finished making the dip... it keeps the avocado from turning brown.  I tested it last week and the dip still looked fresh after 6 hours. 

This is great with tortilla chips but if you have leftovers, I highly suggest it over some undressed iceberg lettuce.  Add it to your list today. You won't be disappointed!

*****

"Not Guac" Avocado Dip
serves 4-6
2 ripe avocados
2 Roma tomatoes
Half a medium red onion, finely diced
1/2 cup Feta cheese, crumbled
Garlic salt
Olive Oil
White Balsamic Vinegar

Roughly chop avocados into chunky pieces.  Roughly chop tomatoes into chunky pieces (remove seeds and watery insides).  Finely dice half a red onion.

Combine avocados, tomatoes and red onion in a medium bowl.  Sprinkle in 1/2 cup of crumbled Feta cheese.  Give it a light sprinkle of garlic salt (remember, you can always add more).  Stir gently to mix.

Drizzle lightly with olive oil and then with balsamic vinegar adding a bit more balsamic vinegar than olive oil.  Again, go easy.  You can always add more later.  Stir gently to combine.

Test with a tortilla chip and add more olive oil and balsamic vinegar as needed.  I like my dip to have more balsamic than olive oil since it gives the mixture an unexpected but fantastic flavor.

Enjoy!  Know that the longer this sits, the more the flavor builds.  And definitely try your leftovers on a salad, you won't be sorry.

Quick Tip: extend the life of your berries

A few weeks ago I talked about how I had just bought approximately two metric tons of fresh fruit from Costco and I was thinking that my healthy eating habits had hit a tipping point.  [Side note: we did in fact make it through almost all the fruit we bought, just working through the last few apples now]

Well 5 days later I got up early for a 6:30am hot yoga class with a girlfriend and after class immediately went to the nearest Dunkin Donuts for a coffee and donut with sprinkles. 

So... maybe that tipping point is a bit farther off than I thought.  That's what I get for blogging about my healthy eating habits! 

Anyway, I bought the fruit intending to try out a new vinegar wash that I found on Pintrest.  Fill a bowl with a mixture of one part vinegar to ten parts water (white vinegar or apple cider vinegar is best).  Dump the berries in and swirl them around to dislodge dirt, mold spores, etc.  Because the vinegar in the solution is so diluted you can either drain and put the berries right in the fridge or rinse them in fresh water.  The tip says you can pop them right back into the fridge but I was worried that leaving them wet might be problematic so I dried mine on a kitchen towel covered with a paper towel for about 30 mins. 

Drying my blueberries and washing my strawberries

Does this give you two weeks like the Pintrest tip said it would?  Not really.  But it does extend the quality of the berries quite a bit in my opinion.  I've done this twice now and I've lost zero berries to mold or soft spots.  Sure they still get a bit wrinkly but they last much longer than most out of season berries do.  I feel a lot less guilty buying pricey produce knowing that I'm going to get my money's worth.

Any other tips for extending the shelf life of produce?

Squash and Tomato Casserole (Family Favorite)

One of the ways I've upped my daily fruit and veggie intake over the past few months has been by focusing on the veggies I serve with dinner.  It's not enough to grab something healthy and have it in the fridge.  I need something that is delicious enough that it's worth the effort at the end of a long day, or something that is delicious and already prepared (ie: yummy leftovers).  This casserole is that and then some... tasty, full of veggies (and a healthy dose of Velveeta cheese) and better on the 2nd and 3rd days. 

It's an ooold Southern recipe, something that my Mom was making for my Dad before I was even born.  It's a family favorite that pops up a lot at the holidays since it's best when made a day or two ahead.  Ironically, I wouldn't go near it until this past Christmas.  I just recently started to love and eat tomatoes, and despite the fantastic smell, when you're a picky kid it's not the most appetizing looking dish.  I have since seen the error of my ways and will never snub my nose at this one again.

My Mom doctored this and increased the sugar that goes with the tomatoes.  The original calls for 2 tbsp.  With 6 tbsp it's quite sweet which is a wonderful thing for tomatoes to be when served in combination with cheese and squash.  If you're unsure, I suggest going with 4 tbsp the first time you make it.

The original recipe called for full fat Velveeta cheese because back then, 2% wasn't really a thing.  Now a days, we've officially made the change to 2% and while it's a little bit less rich, it's not really noticeable. Make sure you use a large skillet because as you can see, there's a lot of veggies in this one!

Sauteeing squash, onions and herbs

Squash mixed with melty Velveeta cheese

And finally, topped with diced tomatoes

Because this is better on day 2 and 3, it's the perfect thing to make on a Saturday or Sunday and then eat during the week.  I whipped it up on a sunny Saturday while Roy moved the couch back a few feet so the most spoiled dog in the world could nap in a sun spot on the back of the couch. 

In case you were wondering who is in charge in these parts, it is most definitely Foster the Monster.

*****

Squash and Tomato Casserole
Serves 6-8, 30 mins active, 60 mins total

12 small yellow squash, sliced
3 tbsp vegetable oil
1 onion, finely minced
pinch of sweet basil
dash of garlic powder
1/8 tsp freshly ground pepper
1 tsp salt
1 8-ounce package 2% Velveeta cheese, cubed
2 16-ounce cans of diced tomatoes, drained
1/4 tsp salt
6 tbsp sugar


Saute squash in a large skillet with oil, onion, basil, garlic powder and pepper.  Stir well, cover and simmer until vegetables start to become limp.  Remove from heat.  Add 1 tsp salt and cubed cheese.  Stir until cheese melts.  Pour into a 9x13 cooking dish.

In pan used for squash, quickly heat tomatoes, 1/4 tsp salt and sugar.  Pour over squash.  Bake at 350 degrees for 30 minutes.

Better if made 2-3 days ahead and refrigerated.  May be frozen.

"American" Chicken Enchiladas

Clearly my theme for 2012 is "let's add some veggies!".   On that note, here is a favorite that is very easy.  It's from a family friend down in Florida and I'm calling it "American" chicken enchiladas because while it's delicious, it's decidedly American in it's flavor profile. 

The base for these enchiladas is a rotisserie chicken which makes it about as easy as it can be.  A full rotisserie chicken makes 8 enchiladas which may be a bit overwhelming for a person who is cooking for one or two.  Feel free to cut this in half and use rotisserie chicken leftovers.  Or use two 8x8 dishes and put 4 enchiladas in each.  Then bake the first dish and put the second in the fridge and for bake them for "fresh" enchiladas later in the week. 

The original recipe included just chicken but I've added a green bell pepper and onion to the mix.  I experimented with a red bell pepper and some corn as well but those versions got shot down by the Royfriend.  1 bell pepper and 1 medium onion offer the perfect ratio of veg to chicken. 

The last time I made these I discovered that I'd purchased cream of mushroom soup instead of cream of chicken and what a happy mistake that turned out to be.  The cream of mushroom was much more flavorful!  It made the whole dish creamier and more delicious. 

This is a great recipe to feed a crowd and makes for some yummy comfort food when paired with some chips and guacamole.  And maybe a margarita or two :)

*****

"American" Chicken Enchiladas
Serves 6-8, 30 mins prep, 55 mins total

1 rotisserie chicken, shredded
8oz. Monterrey Jack cheese, finely grated
1 - 10oz. can green enchilada sauce
1 - 4oz. can diced green chiles
1/3 can of condensed cream of mushroom soup
8 - 8inch flour tortillas
1 green bell pepper, roughly chopped
1 medium onion, diced


Shred chicken into a large mixing bowl.  Add grated Jack Cheese, saving some for the top of the enchiladas. Add diced green chiles with liquid in the can, 1/3 can of the mushroom soup, green pepper and onion.  You may add more soup or cheese to make a creamier version. Mix together well.

Spray a 9x13 (or 2 8x8 dishes) casserole with cooking spray. Spoon a thin layer of enchilada sauce on bottom.

Wrap 8 flour tortillas in paper towel. Soften in microwave on high for 30 seconds.  Spoon mixture onto tortillas and roll them snugly.  Place in baking dish with the fold side down.  A 9x13 dish holds 8 enchiladas.  An 8x8 dish will hold 4 enchiladas.

Spoon remaining enchilada sauce evenly over the enchiladas (as much or as little as you like). Sprinkle all the cheese you want on top and bake for 24 mins at 375 degrees until the cheese on top is bubbly and brown.  Serve with a side of sour cream, salsa or guacamole.

You can make ahead, cover & refrigerate. Bring to room temp before putting in oven.

Bobby Flay's Vegetable Meatloaf

Last week I promised you a veggie meatloaf recipe from Bobby Flay.  I'm sure several of you were scratching your head thinking "Veggie... meatloaf....??  How does that even work?".  Or you may have been in the non-believer category, thinking there was no way a veggie meatloaf could be good.  But this one is.  And it has Bobby Flay's name and 185 five star reviews to prove it's point.

The base for this meatloaf is ground turkey so you're off to a healthy start.  Then you add in zucchini and 2 bell peppers which is quite a lot of veggies for a little meatloaf pan!  In my opinion, the secret and unexpected ingredient here is balsamic vinegar.  It lends the meatloaf a subtle sweetness that you typically don't associate with meatloaf. 

Full disclosure - this recipe doesn't come without some work.  The prep can take anywhere from 30-60 minutes depending on how much dilly dallying, wine drinking and chip dipping you're doing.  Or how "helpful" your sous chef is.  Roy got relieved from kitchen duty when he tried to mince the zucchini.

However, Foster very much enjoyed this part and scoured the kitchen for whatever flying leftovers he could find.

Then it takes 60-75 minutes to bake.  But it's so worth it.  Plus it makes enough for 8 servings so you'll have some good leftovers to work on.  It's well worth a bit of time on a Sunday afternoon. 

The first time I made this, I made the balsamic glaze for the top of the meatloaf.  But I've skipped it every time thereafter. In my opinion, the balsamic stinks up the house when it's baked this way and I don't really care for the baked balsamic/ketchup mix taste. We go low brow with our sauce - plain ketchup all the way!  However, I included that with the recipe in case you want to try it that way.  But whatever you do, don't skip the balsamic IN the meatloaf.  That part is not optional. 

Try it with some roasted or mashed potatoes and a salad. You'll lick the plate!

*****

Bobby Flay's Vegetable Meatloaf
8 servings, 30 mins active, 90-105 mins total

2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. [Optional:  Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf.]

Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g

"Secret Spaghetti"

[Reposting this since the previous version was showing up incorrectly, sorry!]

After seeing Jamie Oliver's tv show Food Revoluion two summers ago, I became interested in the idea of adding more vegetables to every day dishes.  Specifically, spaghetti.  I took my Mom's standard recipe (sauce + ground beef) and then gave it my own spin.  I swapped in ground turkey and added loads of veggies like chopped green peppers, diced onion, mushrooms, and garlic. 

It's simple, delicious and super hearty without offending your waist line.  Hence the name secret spaghetti... you'd never know this dish is jam packed with so many veggies!  It's a secret :) 

I've been relying on recipes like this to beef up my daily fruit and veggie intake in the new year.  I love eating comfort food that packs a nutritional punch too.

This recipe is embarrassingly easy since it starts with jarred sauce.  So easy that I'm ashamed to post an actual recipe at the bottom.  This is too easy to warrant a recipe.  But I'm doing it anyway in case someone wants to see the process. 

This is perfect for hectic worknights.  It would work equally as well with a homemade sauce and with whatever veggies you have on hand, feel free to switch it up!  In general, it's pretty impossible to mess up.  The sauce needs to simmer for 30 minutes to cook the meat but you could leave it over low heat for an hour.  Or cook it earlier in the afternoon or the day before and then reheat it when you're ready.

I serve over whatever pasta I have handy and add in some slices of cheesy garlic bread and a green salad.  And a glass of milk.  For some reason spaghetti makes me crave milk.  So weird.

PS: if you can afford it, go with organic spaghetti sauce (and ketchup for that matter).  Organic tomatoes deliver up to 30% more of the antioxidant lycopene which is said to help reduce your risk of cancer.  Well theoretically "30% more".  You know how the FDA works.

*****

Secret Spaghetti
serves 6-8
15 mins active, 45 mins total

Favorite jarred spaghetti sauce
1/2 lb ground turkey
2+ cloves minced garlic
1/2 onion, roughly diced
1 green bell pepper, roughly diced
Large handful of mushrooms, chopped
Sprinkle of dried oregano (optional)
Handful of basil or parsley (optional)


Pour sauce into a large saucepan.  Crumble ground turkey into sauce and stir to combine. Set on stove over medium heat and cover.

Chop onions, garlic, peppers and mushrooms.  Add to the sauce (you can add each one as you finish chopping or hold them and add all at once), stir.  Add herbs, salt and pepper if desired.  Cover and let simmer until turkey is cooked, about 30 minutes total.

While the sauce simmers, cook pasta.  Combine pasta with sauce and serve.