Spinach with Orzo and Feta

Feta is a cheese that my kids would eat out of the container, if I would let them. They love it! Here is a good side dish from Everyday Food.

Coarse salt and fresh ground pepper.
1/2 lb. orzo
1 lb. spinach, trimmed and chopped
1/2 C chopped fresh mint
1/2 C crumbled feta chesse
1 to 2 TBSP fresh lemon juice
1 TBSP olive oil

1. In a large pot of boiling water, cook the orzo according to the package instructions. Stir in the spinach until wilted. Drain.
2. In a large bowl, toss the hot spinach and orzo with the remaining ingredients. Season with salt and pepper.

Chocolate Peanut Butter Cups

I saw this idea in the Martha Stewart magazine and had to try them. You may already know this but I love chocolate and peanut butter :) These cups can be filled with other toppings too!
Could be good with sliced strawberries for Valentines Day!

Semi-sweet or bitter sweet chocolate
the filling of your choice, peanut butter, fruit, etc

Melt chocolate and using a food safe brush, paint the inside of a muffin holder while in the muffin pan. Place in refrigerator to set for ten minutes. Brush another layer of chocolate in the same muffin holder and place in fridge again for 10 more minutes. Once set, carefully peel muffin holder off of the chocolate and fill with filling. Enjoy some goodness!

New Potatoes and Peas

This recipe was given to me by my dad who got it from his mom. We love this with with fried chicken, pork chops, etc. Anything that you would have with mashed potatoes.

9 small new potatoes, quartered
1 can cream of mushroom soup
1/3 C milk
1/2 tsp dried dill weed (I have left this out as well)
1/8 tsp pepper
1 pkg (10 oz) frozen peas with pearl onions (I only use peas) thawed and drained

In a 4-quart saucepan, place potatoes. Add water to cover potatoes. Over high heat, heat to boiling. Reduce heat to medium. Cook 8 minutes or until potatoes are fork tender. Drain.
In same saucepan, combine soup, milk, dill and pepper. Add potatoes and peas. Over low heat, heat through, stirring occasionally.

Cornflake-Crusted Halibut with Chile-Cilantro Aioli

My kids loved this dish. We like fish so finding new recipes is always nice. Good old Cooking Light helps out again.

Ailoi:
2 TBSP minced fresh cilantro
3 TBSP fat-free mayo
1 serrano chile, seeded and minced (we left this out)
1 garlic clove, minced

Fish:
1 C fat-free milk
1 large egg white, lightly beaten
2 C cornflakes, finely crushed
1/4 C all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 TBSP olive oil
4 (6-ounces) halibut fillets
Lemon wedges

1. To prepare aioli, combine first 4 ingredients, stirring well.
2. To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt, and pepper in a shallow dish.
3. Heat oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture; dredge in cornflake mixture. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with aioli sauce and lemon wedges.

Tortilla chips

So, you may have already had this mind blowing experience but I was excited. I made homemade tortilla chips with dinner tonight. Super easy and great when you forgot to buy tortilla chips at the store like I did.

6 tortillas (or more depending on how much you need)
cooking spray
any type of seasonings you want to put one them (lime, cumin, garlic salt, salt, etc)

Cut each tortilla into 8 sections. Mist with cooking spray. Sprinkle with desired seasoning. Bake in a 350 degree oven for 8 minutes, flip and return to oven to cook for 7 more minutes. Don't brown.
Done!

coctail smokies

These are super easy and surprisingly tasty!

2 packages Lil Smokies
1 can of Classic Coke
ketchup (enough to cover Lil Smokies)

In a Crock-Pot, add 2 packages of Little Smokies.
Cover with enough ketchup to suit, and then for the surprise, pour 1 can of Classic Coke over the Smokies and ketchup mixture.
Cook on high for 2-3 hours.
At this point, taste them.
If sauce is too soupy for your liking, you can add brown sugar and store brand bbq sauce(I usually add some thick and spicy sweet baby Rays sauce, because I like them a little spicy)
Simmer on low for an additional 30 minutes.

Ranch Pretzel Bites

I love the Gooseberry Patch cookbooks. My mom always gives me one for our annual Mom/Daughter weekend in October. Last year she gave me Quick and Easy Family Favorites which is where this recipe came from.

16-oz pkg. large pretzles
2-oz pkg ranch salad dressing
3/4 C oil
1 1/2 tsp garlic powder
1 1/2 tsp dill weed

Break pretzels into bite-size pieces; place in a large mixing bowl. Combine remaining ingredients in a seperate mixing bowl and pour over pretzels; toss to coat. Pour onto an ungreased baking sheet. Bake at 200 degrees for on hour, stirring every 15 minutes. Makes 16 servings

Perfect for a family game night snack.

Cheesy ham & broccoli soup

1 lg. onion
1 T. oil
3 c. milk
3/4 lb. (12 oz) Velveeta cheese-cut in 1/2 inch cubes
3 c. frozen broccoli cuts, thawed
6 oz. ham-chopped into 1/2 inch chunks
1 c. frozen corn-thawed

COOK onions in hot oil in large saucepan on medium heat 5 to 7 min. or until tender. Stir in milk. Bring to simmer, stirring frequently.

ADD VELVEETA and broccoli; cook and stir 6 to 8 min. or until VELVEETA is melted and broccoli is heated through.

STIR in ham and corn; cook 4 to 5 min. or until heated through, stirring occasionally.

Four Bean Enchiladas

I used to be a vegetarian, I could go back at any moment! :) My husband and I love these enchiladas and they are so easy to make. We haven't had them since my kids started eating solids. I know what I will be making soon. This recipe came from Better Homes and Gardens Vegetarian Recipes.

16 6-inch corn tortillas
1 15-oz can red kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
1 15-oz can pinto beans, rinsed and drained
1 15-oz can navy or great nothern beans, rinsed and drained
1 11-oz can condensed cheddar cheese or nacho cheese soup (I use the cheddar sauce with salsa in it in the salsa asile)
1 10-oz can enchilada sauce
1 8-oz can tomato sauce
1 1/2 C shredded Monterey Jack or cheddar cheese
Sliced pitted olives (optional)
Chopped green peppers (optional)
Sour cream (optional)

Stack tortillas and wrap tightly in foil. Bake in a 350 degree oven for 10 minutes or until warm.
For filling, combine beans and cheese soup. Spoon about 1/3 C filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 8 individual au gratin dishes or two 2-quart rectangular baking dishes.
In a bowl stir together the enchilada sauce and tomato sauce; pour over tortillas. Cover with foil. Bake in a 350 degree oven for 20 minutes for au grati dishes or 30 minutes for baking dishes or till heated through. Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or till cheese melts. Plate and top with optional toppings.

Parmesan Couscous

Just made this for dinner tonight. So yummy!!! I love couscous because it is so fast. Glad that I had all of the ingredients in my pantry for this one. I got this recipe from www.southernliving.com

2 C chicken broth
1 TBSP butter
10 oz uncooked plain couscous
1/3 C grated Parmesan cheese
1 TBSP fresh lemon juice
1 TBSP olive oil
1/4 tsp salt
1/8 tsp freshly ground pepper

Bring chicken broth and butter to a boil. Add couscous, stir until well mixed, remove from heat and let sit covered for 5 minutes. Add remaining ingredients to couscous and mix well. Serve and enjoy.

Easy Parmesan Chicken Fingers

We had these for dinner tonight. They were so easy to make and my kids ate them without asking how many bites they needed to eat to be done :) I think these would be a great "chicken nugget" for lunch. I will be sending these with my daughter to school somedays. Thank you to Martha Stewert Everyday Food for the recipe

1/3 C Panko or plain dried bread crumbs (I used Panko as the texture is always more crunchy)
1/3 C grated Parmesan
1 1/2 pounds chicken tenders
2 TBSP extra-virgin olive oil
1 tsp dried thyme

Preheat oven to 450 degrees, with rack in the upper third. In a small bowl, mix together panko and parmesan. In a 9x13-inch baking dish, toss chicken with 1 tsp oil and thyme; season with salt and pepper. Arrange chicken in a single layer and sprinkle with panko mixture. Drizzle with 1 TBSP oil and bake on upper rack until topping is golden brown and chicken is cooked through, 15 to 20 minutes.

Blackberry cobbler

1/2 c. butter-melted into a 2 qt. casserole dish
Combine:
1 c. flour
1 c. sugar
1 T. baking powder
1/8 t. salt
2/3 c. milk
Mix well. Pour over melted butter. Do not stir. Spoon blackberries (16 oz. frozen or 2 c. fresh) over the batter. Do not stir.
Bake at 350* for 15 minutes or until golden brown. Serve with fresh cream or ice cream.

Pork Fried Rice

I absolutely LOVE chinese food. There is a wonderful resturant where I grew up that serves the best chinese food. I have yet to find a place down here that has good chinese. I welcome any suggestions! I make this dish a lot as a side to potstickers, almond chicken, spring rolls, etc
I got this recipe from my Betty Crocker cookbook.

1 C bean sprouts (I usually leave these out to make it more like the one I love)
2 TBSP vegetable oil
1 C sliced mushrooms (again, I leave these out)
3 C cold cooked regular long-grain rice
1 C cut-up cooked pork
2 medium green onions, sliced
2 large eggs, slightly beaten
3 TBSP soy sauce
Dash of white pepper

Rinse bean sprouts with cold water, drain. Heat 1 TBSP of the oil in 10-inch skillet over medium heat; rotate skillet until oil covers bottom. Cook mushrooms in oil about 1 minute, stirring frequently, until coated. Add bean sprouts, rice, pork and onions. Cook over medium heat about 5 minutes, stirring and breaking up rice, until hot. Move rice mixture to side of skillet. Add the remaining TBSP of oil to other side of skillet. Cook eggs in oil over medium heat, stirring constantly, until eggs are thickened throughout but still moist. Stir eggs into rice mixture. Stir in soy sauce and white pepper.

Blackberry crumble

Preheat oven to 350*
2 c. blackberries
2/3 c. sugar
2 T. lemon juice (or the juice of 1 lemon)
3 T. butter
2/3 c. flour
1/8 t. salt

Put blackberries in 1 qt. baking dish with 1/2 the sugar. Sprinkle with lemon juice. Cream butter, sugar, flour and salt together, sprinkle over berries. Bake at 350* for 40 minutes. Serve warm or cold with fresh cream, ice cream or dessert sauce

Homemade egg noodles

2 1/2 c. flour
pinch of salt
2 eggs-beaten
1/2 c. milk
1 T. butter-softened

Mix all ingredients then (have the kids) roll out thin. Cut into thin strips. Drop into any kind of boiling broth. Let boil for about 5 minutes

Ham and Bell Pepper Calzones

I dusted off the cookbooks yesterday and cooked this up for dinner. Jackson said, "this is actually good, Mom!" Thanks, bud. Seriously, ALL my kids ate up every bite!

2 t olive oil
1 onion, sliced
1 green pepper, thinly sliced
1 red pepper, thinly sliced
2 garlic cloves, minced
1 t dried oregano
1/4 lb. thinly sliced deli ham cut into thin strips
1 lb. refrigerated pizza dough
1 cup shredded mozzarella (whoops, I just realized I used cheddar! But, it was still tasty!)


1. Preheat oven to 400. Spray baking sheet with cooking spray.

2. Heat Oil in skillet over medium heat. Add onion, bell peppers, garlic and oregano; cook, stirring occasionally, until softened, 5-7 minutes. Add the ham and cook until lightly browned, about 3 minutes. Set aside and allow to cool.

3. Sprinkle a work surface lightly with flour. Turn the pizza dough onto the surface; cut in half. With a lightly floured rolling pin, roll each piece into a 10" circle. Spread half the ham mixture over half of one of the circles, leaving a 1" border. Top the mixture with cheese. Fold the dough over the filling, crimping the edges to seal.

4. Transfer the calzones to the baking sheet. Bake until golden brown, about 20 minutes. Let cool 5 minutes. Cut each calzone in half.

Since I can't eat the pizza dough, I served mine over rice and it was pretty good. I'm sure not as tasty as a calzone, but still delish!

Cream cheese apple dip

I got this recipe from a friend. I like it and so does my husband, only one kid likes it though. Try it out on your family. Super easy.

1 (8 ounce) package cream cheese, softened
3/4 C brown sugar
1/4 C sugar
1 tsp vanilla

Mix cream cheese. Add in sugars and mix well. Add in vanilla. Serve with apple slices. Store in refrigerator.

Roasted Halibut with Pine Nut and Parmesan Crust

OK, I love to try new recipes and haven't posted for awhile. While my son is sleeping I thought I would post some more.

I got this wonderful dish out of the free Costco cookbook they give out during Black Friday.

1/2 Cup pine nuts, coarsely chopped
1/2 Cup freshly grated Parmesan cheese
2 TBSP finely chopped fresh basil
1 galic clove, minced
2 TBSP olive oil
4 6-ounce halibut fillets
sea salt

Preheat oven to 425 degrees. In a small bowl, combine pine nuts, Parmesan cheese, garlic and oil; stir to blend. Place halibut fillets on a baking sheet and season to taste with salt. Pat the pine nut mixture onto the halibut, pressing lightly to make it stick. Bake in the center of the oven for 10-15 minutes until the fish is opaque all the way through.

Taco Casserole

I got this recipe out of the free cookbooks they hand out at Costco around the holidays. It's so easy and really yummy! I've made it as an appetizer, as well as for dinner. We may actually have it tonight...

1-1/2 lbs. lean ground beef or turkey (I use ground turkey breast)
1/4 c. taco seasoning
1 can (15 oz.) pinto beans, drained and rinsed
1 can (15 oz.) tomato sauce
1 can (11 oz.) whole kernel corn, drained (I thaw frozen corn)
1 c. shredded Cheddar cheese
1 c. coarsely crushed tortilla chips

Optional assorted toppings: sour cream, sliced green onions, shredded lettuce, chopped tomato, avocado, guacamole...

-Preheat oven to 400 degrees.
-Brown meat in a large skillet over medium-high heat. Drain off the fat.
-Stir in seasoning mix, beans, tomato sauce, and corn. Bring to a boil. Reduce heat to low and simmer for 5 minutes.
-Spoon the mixture into a 2-qt. baking dish. Sprinkle with cheese and tortilla chips.
-Bake for 5-10 minutes, or until the cheese is melted.
-Serve with assorted toppings, if desired.

Kid's Favorite Cornflake Chicken

Sometimes we make things and forget about them, even if they are great. Seems to be happening to me a lot lately! Benjamin reminded me of a recipe I used to make. Cornflake Chicken! All the kids, and adults gobbled it up. I used chicken tenderloins bc it was easy to defrost and they were already in small pieces, but you could use breasts cut up or any cut of meat, really.

Cornflake Chicken
2 Tbsp butter + 1/4-1/2 c butter
1/2 c crushed corn flakes cereal, maybe a little more
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1.5 lbs cut up chicken in strips or tenderloins

Heat oven to 400. Melt 2 Tbsp butter in 9 x 13 pan. Take out when melted to make sure it doesn't burn. Crush corn flakes. I put enough to fill a ziplock sandwich bag. Zip the bag, with air pushed out , crush with rolling pin. Mix flakes, paprika, salt and pepper. Melt 1/4 c butter in bowl, melt more as needed. Dip chicken in butter, then roll in corn flake mixture. Place in 9 x 13 pan. Bake on 400 for about 20 minutes, depending on the size of the chicken. Test frequently so they don't dry out. Don't turn, otherwise the corn flakes fall off. Serve with BBQ, ranch, ketchup, etc.