Apricot-Glazed Turkey Breast

From Taste of Home



Ingredients:
1/2 cup apricot preserves
1/4 cup balsamic vinegar
1/4 teaspoon pepper
Dash salt
1 bone-in turkey breast (5 pounds)

Directions:
Combine the preserves, vinegar, pepper and salt. Place turkey breast on a rack in a large shallow roasting pan.

Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 170°, basting every 30 minutes with apricot mixture. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before slicing.

Comments:
My breast took about 2 hours and 20 minutes to get to 170. It always seems to take longer than the recipe tells me, no matter how much extra time I allot for it. Gah. Adam really liked the glaze. I don't eat the skin and it didn't really get into the meat that I noticed. Maybe I'll use this same glaze on some boneless, skinless chicken and see what happens.

Rice, Black Bean, and Corn Salad

From Weight Watchers New Complete Cookbook



Ingredients:
1 cup cold cooked brown rice
1/2 cup cooked corn kernals
1/2 green bell pepper, seeded and chopped
1 celery stalk, chopped
1/2 cup canned black beans, rinsed and drained
1/2 red onion, finely chopped
2 tbsp finely chopped cilantro
1/2 jalapeno pepper, seeded and minced
2 tbsp red-wine vinegar
1 1/2 tbsp lime juice
1 tbsp EVOO
1/4 tsp salt

Directions:
1. In a large bowl, combine the rice, corn, bell pepper, celery, beans, onion, cilantro, and jalapeno.

2. In a small bowl, whisk together the vinegar, lime juice, oil, and salt. Pour over the rice mixture and toss to coat. Refrigerate, covered, until the flavors are blended, at least 1 hour.

Serves 4. POINTS Value per serving: 2

Comments:
I really liked this. I had to skip the jalapeno since the ones I had in the fridge jumped the shark on me before I could make this. Adam wasn't too enthused - he thought it was weird that it was cold. I liked the mix of flavors and the crunch the pepper and celery added. Might try it with red pepper too to add some more color contrast. I'd also probably up the ratio of black beans - I love them and there didn't seem to be enough of them.

Cornmeal-Crusted Catfish

From Rachael Ray 365: No Repeats #236



Ingredients:
2 tbsp EVOO
4 6-8oz catfish fillets
1 cup yellow cornmeal
salt & pepper

Directions:
Preheat the oven to 400 degrees.

Preheat a large oven-safe nonstick skillet over medium-high heat. Add the EVOO. Season the catfish with the salt and pepper and coat evenly and completely in the cornmeal. Add the coated fish to the hot skillet and sear for 2 minutes on each side, then transfer the skillet with the fish to the oven and continue to cook for 8-10 minutes, until the fish is firm to the touch and opaque.

Comments:
This is only half of the whole meal - Adam wasn't interested in the Green Rice Pilaf, which was fine with me because this fish "recipe" was ridiculously easy. I made myself a chicken breast on the George Foreman, but Adam said the fish was really good.

Weekly Menu 12/25 through 12/31

Saturday 12/25 - Christmas with the Dodds family

Sunday 12/26 - Cornmeal-Crusted Catfish (from Rachael Ray's 365 book)

Monday 12/27 - Apricot-Glazed Turkey Breast

Tuesday 12/28 - Parmesan Gnocchi with Broccoli

Wednesday 12/29 - Soy-Marinated Pork Chops

Thursday 12/30 - Balsamic Steak au Poivre

Friday 12/31 - Stuffed French Toast

This Week's Dessert:
Last week of Christmas parties!

Steak & New Potato Toss Recipe

From Taste of Home



Ingredients:
1 pound small red potatoes, scrubbed and cut into wedges
1-1/4 pounds beef top sirloin steak
3 cups fresh broccoli florets
1 medium sweet red pepper, chopped

VINAIGRETTE:
1/4 cup olive oil
2 tablespoons cider vinegar
2 green onions, thinly sliced
2 garlic cloves, minced
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon pepper

Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

Meanwhile, grill steak, covered, over medium heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before thinly slicing across the grain.

Place broccoli florets in a steamer basket. Place in a saucepan over 1 in. of water. Bring to a boil. Cover and steam for 2-3 minutes or until crisp-tender. In a small bowl, combine vinaigrette ingredients.

Drain broccoli and potatoes; place in a large bowl. Add beef and red pepper; drizzle with vinaigrette and toss to coat. Serve warm or cold.

Comments:
This was good. Adam thought the steak was overdone, which it probably was for him, but that's my fault because I can't stand meat that's red. The sauce is really light and complements the different elements of the dish.

Spicy Chipotle Shrimp Salad

From Cooking Light



Ingredients:
1 1/2 pounds peeled and deveined large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise
1 tablespoon chopped chipotle chile, canned in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
8 Boston lettuce leaves

Directions:
1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.

2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.

Comments:
I left out the "salad" part - just served it plain, not in lettuce leaves. Also cooked the shrimp inside rather than grilling. I didn't eat this so I can't vouch for it, but Adam liked it.

Chicken with Grapefruit-Butter Sauce

From Everyday with Rachael Ray



Ingredients:
2 pounds new potatoes, halved
2 tablespoons choopped parsley
2 tablespoons olive oil
4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
Salt and pepper
4 scallions, green and white portions chopped separately
1/4 cup dry white wine
4 red grapefruits, 2 cut into segments, 2 juiced
1 stick (4 ounces) butter, cut into 8 pieces and chilled

Directions:
1. Place the potatoes in a large pot with enough salted water to cover and bring to a boil. Lower the heat and simmer until tender, about 15 minutes. Drain, return to the pot and toss with the parsley.

2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper and cook until browned, 5 to 8 minutes on each side; transfer to a plate.

3. Add the scallion whites to the skillet and cook, stirring, until softened, about 1 minute. Add the wine and grapefruit juice, scraping up any browned bits; bring to a boil and cook until reduced to 2 tablespoons, about 8 minutes. Remove from the heat and whisk in 1 piece of butter until smooth; repeat with the remaining 7 pieces. Stir in the grapefruit segments and scallion greens and season with salt and pepper. Serve over the chicken, alongside the potatoes.

Comments:
Eh. Not too impressed with this one. I thought it would be interesting but I probably won't make it again.

Weekly Menu 12/18 through 12/24

Saturday 12/18 - Apple, Cheddar, and Bacon Monte Cristos

Sunday 12/19 - Adam's on his own - I'm going to the ballet with a couple friends and we'll be going to dinner afterwards

Monday 12/20 - Pizza - whatever Adam chooses to make

Tuesday 12/21 - IMA Christmas Party

Wednesday 12/22 - Steak & New Potato Toss

Thursday 12/23 - Shrimp Newburg

Friday 12/24 - Christmas at Adam's parents' house. I'm bring the dessert.

This Week's Dessert:
None. Too many parties!

White Chocolate Tiramisu Trifle

From Everyday with Rachael Ray



Ingredients:
1/2 cup hot brewed espresso or strong coffee
2 tablespoons granulated sugar
2 tablespoons coffee liqueur, such as Kahlúa
Two 8-ounce containers mascarpone cheese
1/3 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 pint heavy cream
One 12- to 13-ounce store-bought vanilla angel food cake
One 1 1/2-ounce piece white chocolate

Directions:
1. In a small bowl, stir together the espresso and granulated sugar until the sugar is dissolved. Stir in 1/4 cup water and the coffee liqueur.

2. Using an electric mixer with the whisk attachment, combine the mascarpone, confectioners’ sugar and vanilla at low speed. With the machine on, gradually pour in the cream, then turn the mixer up to medium speed and whip until thick and billowy but not stiff.

3. Invert the angel food cake onto a work surface. Using a large serrated knife, trim the brown crust off the top of the cake, then slice the cake horizontally into 3 layers. Place the widest layer cut side up in the bottom of a 7-inch-wide trifle bowl. Drizzle 1/4 cup of the coffee syrup evenly over the cake, then spoon 2 cups of the mascarpone mixture evenly on top. Finely grate one third of the white chocolate over the mascarpone. Repeat with the remaining ingredients to make 2 more layers. Cover the trifle and refrigerate for at least 4 hours or up to 2 days.

Comments:
I made this for our Christmas party. This was my first trifle attempt and I was excited! The angel food cake was a teensy bit too big for my trifle dish, but I made it work. I had some leftover mascarpone cream though. Darn... It turned out really well, I made it the day before and let it sit in the fridge overnight. It is so good!

Chicken Florentine Meatballs

From Taste of Home



Ingredients:
2 eggs, beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon dried minced onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound ground chicken

Directions:
In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls.

Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink.

Comments:
I skipped the sauce and squash part of the recipe and just stuck with the meatballs. They were really good. I hesitate to use ground chicken because it always seems to be so mushy, but the breadcrumbs in this recipe really helped to hold everything together.

Slow Cooker Chicken Continental

From allrecipes.com



Ingredients:
2 (8 ounce) jars dried beef
6 skinless, boneless chicken breast halves
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup all-purpose flour

Directions:
Lightly grease slow cooker, and line with dried beef. Place 2 to 3 chicken breasts in the slow cooker. In a mixing bowl, stir together sour cream, soup, and flour; pour 1/2 of mixture over chicken. Layer with the dried beef and chicken breasts, and pour in the remaining sour cream mixture. Top with the remaining dried beef.

Cook in slow cooker on LOW for 8 hours, or on HIGH for 4 hours.

Comments:
I took the advice of some of the comments on the allrecipes site and used roast beef instead of dried beef. I also used cream of chicken since I don't like mushrooms. I think it turned out ok, but I don't know if I'd make it again. Didn't really wow me.

Oven-Fried Fish Nuggets

From Taste of Home



Ingredients:
1/3 cup seasoned bread crumbs
1/3 cup crushed cornflakes
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds cod fillets, cut into 1-inch cubes
Butter-flavored cooking spray

Directions:
In a shallow bowl, combine the bread crumbs, cornflakes, Parmesan cheese, salt and pepper. Coat fish with butter-flavored spray, then roll in crumb mixture.

Place on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.

Comments:
Very basic, simple recipe. They turned out well and I even ate them too!

Sweet Cheese Delights

From Pillsbury



Ingredients:
2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 cup chopped pecans
1/2 cup packed brown sugar
2 tablespoons butter, melted
2 teaspoons ground cinnamon
Powdered sugar, if desired

Directions:
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add egg yolk and vanilla; beat on low speed until blended.

Unroll 1 can of dough into 1 large rectangle; press seams and perforations to seal. Press onto bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spread with cream cheese mixture.

In small bowl, mix pecans, brown sugar, butter and cinnamon. Sprinkle half the pecan mixture over the cream cheese layer. On lightly floured surface, press or roll out remaining dough into 13x9-inch rectangle. Place over filling. Sprinkle remaining pecan mixture over top.

Bake at 375°F 20 to 25 minutes or until golden brown. Cool slightly on cooling rack. Sprinkle with powdered sugar. Cover and refrigerate leftovers.

Comments:
Adam picked this recipe out of an ad in the Rachael Ray magazine. And while they weren't really what he was expecting, they were still pretty good!

Cannoli French Toast

From Everyday with Rachael Ray



Ingredients:
1/4 cup confectioners’ sugar
1 cup ricotta cheese
2 eggs
1/2 cup milk
12 slices sandwich bread

Directions:
Sift 1/4 cup confectioners’ sugar into a small bowl, then stir in 1 cup ricotta cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk. Trim the crusts off 12 slices sandwich bread and, using a rolling pin, roll out the bread to flatten. Add 1 tablespoon of the sweetened ricotta to each slice, fold over and pinch the edges together. (The edges will seal during cooking.) In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet. Cook, turning once, until puffed and golden, about 3 minutes. Dust with more confectioners’ sugar before serving

Comments:
This was really good. I wasn't sure I was going to like these since I'm not a fan of ricotta, but these are just sweet enough that they were ok by me. Really simple, quick, and tasty.

Grilled Pepper, Onion, and Sausage Calzones

From Cooking Light



Ingredients:
1 portion Homemade Pizza Dough
1 Vidalia or other sweet onion, cut into 1/2-inch-thick slices (about 14 ounces)
1 red bell pepper, quartered
1 yellow bell pepper, quartered
Cooking spray
1 pound hot Italian turkey sausage links
1 3/4 cups plus 3 tablespoons New York-Style Pizza Sauce, divided
1 1/3 cup (about 5 ounces) shredded part-skim mozzarella cheese

Directions:
1. Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.

2. Prepare grill to medium-high heat.

3. Coat onion slices and bell pepper pieces with cooking spray. Place vegetables and sausages on a grill rack coated with cooking spray. Grill vegetables 4 minutes on each side or until browned; grill sausages 8 minutes or until done, turning occasionally to brown on all sides. Remove vegetables and sausages from grill; cool slightly. Cut onion slices in half; cut bell pepper pieces into 1/2-inch strips. Cut sausages diagonally into thin slices.

4. Preheat oven to 500°

5. Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into a 9 x 5-inch rectangle. Spread 1/4 cup New York-Style Pizza Sauce evenly over each rectangle, leaving a 1/4-inch border. Arrange sausage evenly over half of each rectangle; top evenly with onion and bell peppers. Sprinkle each calzone with 1/3 cup cheese. Fold other half of dough over filling; press edges together with a fork to seal.

6. Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 500° for 15 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut each calzone in half; serve with remaining New York-Style Pizza Sauce.

Comments:
Major alterations on this one: Didn't grill anything. Used bread dough. But they turned out great. And huge.

Grilled Sliced Chicken with Cheesy Polenta

From Everday with Rachael Ray



Ingredients:
2 poblano chiles
Extra-virgin olive oil (EVOO ), for drizzling
4 pieces skinless, boneless chicken breast
Salt and pepper
4 tablespoons butter
A handful cilantro or flat-leaf parsley, finely chopped
2 sprigs rosemary, finely chopped
2 teaspoons chipotle chile powder (hot) or sweet smoked paprika (not), about 2/3 palmful
About 1/2 teaspoon dried oregano
1 cup fresh or frozen corn kernels
1 cup milk
2 cups chicken stock
1 cup quick-cooking polenta
1 cup shredded sharp cheddar cheese

Directions:
Over an open flame or in the broiler, char the poblanos until blackened all over, turning occasionally, 10 to 12 minutes. Place in a bowl, cover and let cool. Peel, seed and chop the poblanos.

Preheat a griddle pan or large skillet over medium-high heat; drizzle with a little EVOO. Season the chicken with salt and pepper, add to the pan and cook, turning once, until golden, 12 to 15 minutes. In a microwavable bowl, soften 3 tablespoons butter in the microwave for a few seconds on high. Add half of the cilantro or parsley, the rosemary, the chile powder or paprika and the oregano.

While the chicken cooks, heat a drizzle of EVOO in a saucepan. Add the corn and heat through for a couple of minutes. Add the charred poblano, stir in the milk and chicken stock and bring to a boil. Whisk in the polenta and cook over low heat, stirring, until thickened, 2 to 3 minutes. Stir in the remaining 1 tablespoon butter and the cheese.

Slice the hot chicken on the diagonal, then dollop with the spicy butter. Spoon some polenta underneath or alongside the sliced chicken.

Comments:
I cooked the chicken in the George Foreman (because I forgot to thaw it. Whoops) and skipped the butter, but otherwise stuck to the plan. The chicken was nothing special, but the polenta was awesome. Some extra texture from the corn, some spice from the poblano, and cheese.

Weekly Menu 12-11 through 12-17

Saturday 12/11 - Our Christmas Party

Sunday 12/12 - Party Leftovers

Monday 12/13 - Party Leftovers

Tuesday 12/14 - Beef Bulgogi

Wednesday 12/15 - Chicken with Grapefruit Butter Sauce

Thursday 12/16 - Vegetable Carbonara

Friday 12/17 - Spicy Chipotle Shrimp Salad

This Week's Dessert:
None, party leftovers.

Weekly Menu 12-4 through 12-10

Saturday 12/4 - Spaghetti & Meatballs

Sunday 12/5 - Oven Fried Fish Nuggets

Monday 12/6 - Chicken Continental

Tuesday 12/7 - Chicken Florentine Meatballs

Wednesday 12/8 - Pork Soft Tacos

Thursday 12/9 - Oven Fried Chicken

Friday 12/10 - Not sure - will be a party prep day

This Week's Dessert:
None, our party is on Saturday and we'll no doubt have plenty of leftovers.

Grilled Salmon with Chorizo and Fingerlings

From Cooking Light



Ingredients:
Cooking spray
1/4 cup minced shallots
2 garlic cloves, minced
1 1/2 cups fat-free, less-sodium chicken broth, divided
3/4 pound fingerling potatoes, cut into 1/2-inch pieces
2 ounces Spanish chorizo sausage, diced
3/4 teaspoon kosher salt, divided
2 1/2 cups baby spinach leaves
1 teaspoon Spanish smoked paprika
4 (6-ounce) salmon fillets
1 tablespoon extra-virgin olive oil

Directions:
1. Prepare grill to medium-high heat.

2. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute, stirring frequently. Add 1/4 cup chicken broth. Cover, reduce heat, and cook 3 minutes or until shallots are tender. Stir in remaining 1 1/4 cups broth, potatoes, and chorizo; bring to a simmer. Simmer 20 minutes or until potatoes are tender; stir in 1/4 teaspoon salt. Add spinach to pan; cover. Remove from heat; stir to combine. Keep warm.

3. Sprinkle remaining 1/2 teaspoon salt and paprika evenly over fillets. Lightly coat fillets with cooking spray; arrange fillets in a single layer, skin side up, on grill rack. Grill 2 minutes. Rotate fillets a quarter turn on the same side; grill 3 minutes or until well marked. Turn fillets over; grill 5 minutes or until desired degree of doneness.

4. Place 1 fillet in each of 4 shallow bowls; ladle 3/4 cup potato mixture over fish. Drizzle 3/4 teaspoon oil over each serving.

Comments:
I (of course) didn't have any of the salmon, but the potato/chorizo/spinach part of the dish was wonderful. The broth thickens into a great sauce and the chorizo gives it just the right amount of spicy undertone. Adam said the salmon was good too.

Sausage and Sourdough Bread Stuffing

From Cooking Light



Ingredients:
10 cup (1/2-inch) cubed sourdough bread (about 1 pound)
3 tablespoons unsalted butter
2 cups finely chopped onion
1 cup finely chopped celery
15 ounces hot turkey Italian sausage, casings removed
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
3 tablespoons chopped flat-leaf parsley
1/2 teaspoon black pepper
2 cups fat-free, lower-sodium chicken broth
1 cup water
1 large egg, lightly beaten
Cooking spray

Directions:
1. Preheat oven to 350°.

2. Arrange bread in single layers on 2 jelly-roll pans. Bake at 350° for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off; leave pans in oven for 30 minutes or until bread is crisp.

3. Melt butter in a large skillet over medium heat. Add onion and celery; cook 11 minutes or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add sausage to pan. Increase heat; sauté 8 minutes or until browned, stirring to crumble. Remove sausage from pan using a slotted spoon; add sausage to vegetable mixture. Stir in bread, herbs, and pepper; toss. Combine broth, 1 cup water, and egg, stirring well. Drizzle broth mixture over bread mixture; toss. Spoon mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; cover with foil. Bake at 350° for 25 minutes. Uncover and cook 20 minutes or until browned.

Comments:
This was my contribution to our Thanksgiving meal at Adam's parents' house. It takes some time, but the end result is pretty good. At least I thought so.

Maple-Walnut Chicken and Cheddar-Apple Rice

From Everyday with Rachael Ray



Ingredients:
1 cup walnut halves
2 tablespoons butter
1 1/4 cups long-grain white rice
2 1/2 cups chicken stock
1 honeycrisp, gala or golden delicious apple—peeled, seeded and chopped
3/4 cup packed flat-leaf parsley leaves
1/4 cup packed fresh dill
Salt and coarsely ground black pepper
One 6-ounce brick sharp white cheddar cheese, cut into small, 1/4-inch cubes
1 tablespoon extra-virgin olive oil (EVOO)
8 bone-in, skin-on chicken thighs
1/4 cup apple cider vinegar
1/2 cup dark maple syrup

Directions:
Preheat the oven to 325°. Spread the walnuts on a baking sheet and roast until well toasted and fragrant, 10 to 12 minutes.

In a large saucepan with a tight-fitting lid, melt the butter over medium heat. Add the rice and toast for a minute or two. Add 2 cups chicken stock and bring to a boil, then lower the heat, cover and simmer for 10 minutes. Add the apple and simmer for 8 minutes.

While the rice cooks, using a food processor, pulse 1/4 cup chicken stock, the parsley, dill and 1/4 teaspoon salt until finely chopped. Stir into the rice during the last minute of cooking. Turn off the heat and let the rice stand, covered, for 1 to 2 minutes before fluffing with a fork. Transfer to a serving dish and stir in the cheese.

Meanwhile, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Pat the chicken dry and season liberally with salt and black pepper. Add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer the chicken to a platter. Drain off all but 1 tablespoon of the fat in the skillet and add the vinegar. Cook, scraping up the pan drippings, then add the remaining 1/4 cup chicken stock, the maple syrup and black pepper to taste. Cook until thickened, about 1 minute. Add the chicken and walnuts and spoon with the sauce. Loosely cover the pan with foil and simmer for 5 minutes. Serve the chicken, sauce and nuts with the rice alongside.

Comments:
This recipe requires the mastering of multi-tasking more than most recipes. You've got to be on your game to not burn something, and I think I did ok. The end result is delicious. The rice is perfect with some gooey cheese surprises. The chicken and walnut and just sweet enough. Definitely a keeper.

Edamame Succotash

From Cooking Light



Ingredients:
1 slice center-cut bacon
1 tablespoon butter
2 cups chopped sweet onion
2 cups fresh corn kernels (about 3 ears)
1 (16-ounce) bag frozen, shelled edamame, thawed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
3 plum tomatoes, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
3 tablespoons torn basil

Directions:
1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.

2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil

Comments:
This was really good. All kinds of flavors and textures, the vinegar gives it a nice zing. It reheats well too, which is important in a two-person household. I admit I doubled the amount of bacon, but Adam still thought it could use more. :-)

Weekly Menu 11/27 through 12/3

Saturday 11/27 - Grilled Salmon with Chorizo and Fingerlings

Sunday 11/28 - Omelet Croissants

Monday 11/29 - Slow Cooked Meat Loaf

Tuesday 11/30 - Cannoli French Toast

Wednesday 12/1 - Sliced Chicken with Cheesy Polenta

Thursday 12/2 - Stuffed Manicotti

Friday 12/3 - Pepper, Onion, and Sausage Calzones


This Week's Dessert: Sweet Cheese Delights

Jalapeno, Avocado, and Bacon Burgers

From Everyday with Rachael Ray



Ingredients:
6 jalapeño chiles
6 slices bacon
3 pounds ground beef chuck
Salt and pepper
1/2 cup (about 2 ounces) crumbled queso fresco
1/2 cup mayonnaise
1/4 cup buttermilk
2 tablespoons extra-virgin olive oil
2 avocados, pitted and thinly sliced
1 bunch cilantro, chopped
1/2 onion, thinly sliced
6 hamburger buns, split

Directions:
1. Preheat a grill to medium and place a cast-iron skillet on top. Add the chiles and cook until softened and the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover and let cool slightly. Remove and discard the stems, skin and seeds; finely chop the chiles.

2. Meanwhile, cook the bacon in the skillet until crisp. Discard all but 1 tablespoon of bacon fat; chop the bacon.

3. In a large bowl, combine the chopped bacon, the reserved bacon fat, the beef and half of the chiles. Form into 6 patties; season with salt and pepper.

4. In a medium bowl, combine the queso fresco, mayonnaise, buttermilk, 1 tablespoon olive oil and the remaining chiles. Season with salt and pepper, cover and refrigerate.

5. In another bowl, toss the avocados, cilantro, onion and remaining 1 tablespoon olive oil; set aside.

6. Grill the burgers, flipping once, for about 10 minutes for medium-rare. Just before the burgers are finished cooking, grill the buns until toasted, about 1 minute. Place a burger on each bun bottom, top with some of the avocado salad, drizzle with some of the queso fresco dressing and set a bun top in place.

Comments:
These take some time to assemble and there are a bunch of parts. I skipped the grill completely and did the whole thing inside on the stove (I charred the jalapeno under the broiler since our range is electric.) The burgers are really moist (and huge) and a little spicy for my liking. Adam liked them and the queso sauce. Neither of us really dug the onion/avocado mix. I don't know that I'd make this again in this incarnation, but perhaps a variation.

Hot Ham & Cheese Slices

From Taste of Home



Ingredients:
1 cup sliced fresh mushrooms
1 small sweet red pepper, chopped
2 green onions, chopped
2 tablespoons butter
1 package (17.3 ounces) frozen puff pastry, thawed
1/2 pound thinly sliced deli ham
1/2 pound sliced Swiss cheese

Directions:
In a large skillet, saute the mushrooms, pepper and onions in butter until tender. Set aside.

Unfold pastry. Layer the ham, cheese and mushroom mixture off-center on each sheet of pastry. Fold pastry over filling; pinch seams to seal. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 18-22 minutes or until golden brown. Let stand for 5 minutes. Cut each with a serrated knife into 4 slices.

Comments:
I left out the mushrooms because I just couldn't deal with having to pick them all out. It still tasted just fine. I also used provolone since Adam doesn't like Swiss cheese. Pretty easy, a little messy to eat, but good overall.

Chicken & Pear Panini

From Everyday with Rachael Ray



Ingredients:
5 tablespoons extra-virgin olive oil
3/4 pound skinless, boneless chicken thighs
Salt and pepper
2 onions, thinly sliced (about 3/4 pound)
1 pear, cored and thinly sliced
1 cup shredded monterey jack cheese
4 dinner rolls, preferably poppy seed, split

Directions:
1. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season the chicken with salt and pepper. Add to the skillet and cook, turning occasionally, until golden, 6 to 8 minutes; transfer to a plate. Let cool slightly before thinly slicing.

2. In the same skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. Add the onions, season with salt and pepper and cook until golden, about 7 minutes. Stir in the pear and cook until tender, 3 to 5 minutes. Remove from the heat and toss with the chicken and cheese.

3. Divide the chicken mixture among the rolls. Using a panini press, cook the sandwiches according to the manufacturer’s instructions.

Comments:
These were really good. A nice blend of flavor and texture. Adam didn't like that I cut the pear up a little to fit the buns. Other than that he was on board with these too. I'll definitely make these again.

Weekly Menu 11/20 through 11/26

Saturday 11/20 - Jalapeno, Avocado, and Bacon Burgers

Sunday 11/21 - Edamame Succotash

Monday 11/22 - Monterey Jack Turkey Burgers

Tuesday 11/23 - Maple-Walnut Chicken and Cheddar-Apple Rice

Wednesday 11/24 - Stuffed Manicotti

Thursday 11/25 - We're going to Adam's parents' house for Thanksgiving and I'm bringing this stuffing.

Friday 11/26 - Grilled Salmon with Chorizo and Fingerlings


This Week's Dessert: Skipping another week - we bought a ridiculous chocolate cake at Sam's club

Weekly Menu 11/13 through 11/19

Saturday 11/13 - Vacation!

Sunday 11/14 - Vacation!

Monday 11/15 - Cavatelli with Broccoli

Tuesday 11/16 - Adam's on his own - I've got IMA

Wednesday 11/17 - Chicken & Pear Panini

Thursday 11/18 - Bacon Sloppy Joes

Friday 11/19 - Hot Ham & Cheese Slices


This Week's Dessert: Skipping another week - I'm sure we'll eat a ton of good stuff in SC/NC

Apple Pan Chicken

From allrecipes.com



Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
4 boneless, skinless chicken breast halves
3 apples - peeled, cored and sliced
3 tablespoons dried currants
3 tablespoons pine nuts (optional)
1/3 cup apple juice
1 1/2 teaspoons dried thyme
1 1/2 teaspoons chopped fresh parsley
1 jalapeno pepper, seeded and chopped (optional)
salt and pepper to taste

Directions:
Heat oil in a large heavy skillet over medium heat. Saute onions and garlic until soft and translucent. Move the onions to the side, and brown chicken breasts 4 minutes on each side. Top chicken with apples, currants and pine nuts. Pour in apple juice. Season with thyme, parsley, jalapeno, salt and pepper. Cover, reduce heat, and simmer for 15 to 20 minutes, or until apples are cooked and chicken is no longer pink.

Comments:
I left out the pine nuts and used golden raisins instead of currents. Other than that I kept the recipe the same. It was easy to throw together and tasted great. It's got the balance of sweet, spicy, and salty that's almost perfect. We'll definitely have this again.

Pan-Fried Chicken Fingers with Spicy Dipping Sauce

From Cooking Light



Ingredients:
Sauce:
1/4 cup canola mayonnaise
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 teaspoon fresh lime juice
1/2 teaspoon lower-sodium soy sauce

Chicken:
1/4 cup all-purpose flour
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons paprika
2 large eggs, lightly beaten
1 tablespoon water
3 cups whole-grain flake cereal, finely crushed (about 2 1/2 cups)
1 pound chicken breast tenders
1/4 teaspoon salt
1 1/2 tablespoons canola oil

Directions:
1. To prepare sauce, combine the mayonnaise, Sriracha, lime juice, and soy sauce in a small bowl, stirring with a whisk. Cover and chill.

2. To prepare chicken, combine flour, black pepper, and paprika. Place flour mixture in a shallow dish. Combine eggs and 1 tablespoon water; place in another shallow dish. Place crushed cereal in another shallow dish.

3. Sprinkle chicken evenly with salt. Working with 1 piece at a time, dredge chicken in flour mixture. Dip in egg mixture; dredge in cereal.

4. Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add chicken pieces to pan; cook 2 minutes on each side or until done. Serve immediately with sauce.

Comments:
These were easy to make and I even managed to not burn them! I usually end up setting the smoke alarm off when I pan-fry, but not this time. Go me! I considered throwing some hot sauce into the egg mixture but didn't. It didn't really need it, but I might do it next time. The sauce was ok, but probably not something I'd bother with again.

Penne with Bacon, Butternut Squash, and Spinach

From Everyday with Rachael Ray



Ingredients:
1 pound penne rigate pasta
6 slices bacon
2 tablespoons extra-virgin olive oil
1 butternut squash, peeled and cut into 3/4-inch cubes
3 cups baby spinach
2 cloves garlic, finely chopped
3 tablespoons chopped flat-leaf parsley
Salt and pepper
1/4 cup grated parmesan cheese

Directions:
1. In a large pot of boiling, salted water, cook the pasta for 7 minutes (the pasta will only be partially cooked). Drain, reserving 2 1/2 cups of the pasta cooking water.

2. Meanwhile, in an extra-large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels, then crumble the bacon once it is cool enough to handle. Discard all but 3 tablespoons of the bacon fat in the pan.

3. Add the olive oil and squash to the skillet. Cook, stirring occasionally, until browned, about 7 minutes. Add the pasta and 2 cups of the reserved pasta cooking water. Bring to a boil and cook, stirring, until the pasta and squash are cooked, about 5 minutes, adding additional pasta cooking water if needed.

4. Remove from the heat and stir in the spinach, garlic and parsley. Season generously with salt and pepper; sprinkle with the cheese and crumbled bacon.

Comments:
I halved everything in this recipe except for the squash so it ended up almost unbearably squash-y. Adam's comment? It would be good without the squash. *sigh* I take responsibility for that one. I don't know why it didn't occur to me to only use half the squash... Duh.

White Chocolate-Strawvberry Pie-Lets

From The Biggest Loser Cookbook



Ingredients:
1/2 cup Grape Nuts cereal, finely crushed into crumbs
2 tbsp plus 2 tsp strawberry preserves
1 3/4 cups milk
1 (1 oz) package sugar-free white chocolate pudding mix

Directions:
In a small bowl, combine the crumbs and 2 tbsp of the preserves. With a large spoon, stir to mix well. Divide the mixture into 4 ramekins of small dessert bowls. Press the mixture into the bottom of the dishes. Set aside.

In a medium bowl, combine the milk and pudding mix. Whisk to blend. Pour into the ramekins or bowls. Dollop 1/2 tsp preserves on top of each. Cover with plastic wrap. Refrigerate for at least 1 hour before serving.

Comments:
Totally easy to make, although I do continue to use graham crackers instead of Grape Nuts. I think mine turned out a little weird because of the preserves we had in the fridge. They were some strange artificially sweetened stuff that gave the whole thing a weird aftertaste. But still, better than last week's cheesecake!

Mini Meatloaves Smothered with Onions

From Everyday with Rachael Ray



Ingredients:
1/2 cup pitted dried dates, chopped
1/2 cup breadcrumbs
1 1/3 pounds ground beef
3 onions, 2 thinly sliced and 1 finely chopped
3 slices cooked bacon, chopped
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
Salt and pepper
4 tablespoons butter, melted

Directions:
1. Position racks in the top and bottom thirds of the oven and preheat to 375°. In a bowl, combine the dates and breadcrumbs, working the mixture through your fingers to separate. Mix in the beef. Mix in the chopped onion, bacon, egg, worcestershire and vinegar; season with salt and pepper. Divide into 4 mounds and, on a baking sheet, shape into loaves. Place on the upper rack and bake for 45 minutes.

2. Meanwhile, on another baking sheet, toss the sliced onions with the butter and season with salt; spread out evenly. Bake on the lower rack, stirring occasionally, until golden, about 30 minutes. Serve the meatloaves with the onions.

Comments:
These are really good. I mean, Really. Good. I even got dates and honestly you won't even know they're in there. I think they might add a little sweetness, but I can't be sure. On my first try I forgot to put the bacon in the ground beef mix so I had to dump everything back in the bowl and start over. Believe me, I was tempted to just say "screw it" and eat the bacon plain, but I resisted and did the right thing. :)

Weekly Menu 11/6 through 11/12

Saturday 11/6 - Crispy Baked Fish Sticks (got bumped)

Sunday 11/7 - Apple Pan Chicken

Monday 11/8 - Mozzarella & Ham Paninis

Tuesday 11/9 - Teriyaki Pork Chops with Pineapple and Peppers

Wednesday 11/10 - Vacation!

Thursday 11/11 - Vacation!

Friday 11/12 - Vacation!


This Week's Dessert: Skipping a week - we've got a ton of leftover Halloween candy.

Garbanzo Bean Burgers

From Taste of Home



Ingredients:
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 tablespoons water
1 teaspoon lemon juice
1 cup dry bread crumbs
1 egg
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Dash crushed red pepper flakes
2 tablespoons canola oil
6 whole wheat hamburger buns, split and toasted
6 slices reduced-fat process American cheese product
Dill pickle slices, fat-free mayonnaise and ketchup, optional

Directions:
Place the beans, water and lemon juice in a food processor; cover and process until blended. Transfer to a large bowl. Add the bread crumbs, egg and seasonings and mix well. Shape into six patties.

In a large skillet, cook patties in oil in batches for 3-4 minutes on each side or until lightly browned. Serve on buns with cheese. Top with pickle slices, mayonnaise and ketchup if desired.

Comments:
I have to admit I was kind of surprised when Adam picked this recipe out. He's a MEAT kind of person so it amused me that he'd opt for a burger made of beans. These were pretty easy to make. I think it was overkill with the breadcrumbs though - made the mixture really dry and the burgers didn't stay together too well. They were definitely delicious.

Walnut & Rosemary Oven-Fried Chicken

From Cooking Light



Ingredients:
1/4 cup low-fat buttermilk
2 tablespoons Dijon mustard
4 (6-ounce) chicken cutlets
1/3 cup panko (Japanese breadcrumbs)
1/3 cup finely chopped walnuts
2 tablespoons grated fresh Parmigiano-Reggiano cheese
3/4 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Rosemary leaves (optional)

Directions:
1. Preheat oven to 425°.

2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.

3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.

4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired

Comments:
This was really good. The walnuts in the breading mixture really add a nice texture. I didn't use buttermilk - just added a bit of (white) vinegar to regular milk. I also used my plain homemade breadcrumbs instead of panko. Still turned out wonderfully.

Barbecued Meatballs

From Slow Cooker Magic in Minutes



Ingredients:
2 pounds ground beef
1 1/3 cups ketchup, divided
3 tbsp seasoned breadcrumbs
1 egg, slightly beaten
2 tbsp dried onion flakes
3/4 tsp garlic salt
1/2 tsp black pepper
1 cup packed light brown sugar
1 (6oz) can tomato paste
1/4 cup soy sauce
1/4 cup cider vinegar
1 1/2 tsp hot pepper sauce

Directions:
Preheat oven to 350. Combine ground beef, 1/3 cup ketchup, bread crumbs, egg, onion flakes, garlic salt, and black pepper in a medium bowl. Mix lightly but thoroughly; shape into 1-inch meatballs. Place meatballs in two 15 x 10 jelly-roll pans or shallow roasting pans. Bake 18 minutes or until browned. Transfer meatballs to slow cooker.

Mix remaining 1 cup ketchup, sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce in a medium bowl. Pour over meatballs. Cover and cooke on low for 4 hours.

Comments:
These were really good. For someone who doesn't particularly like barbecue, I loved these and plan to include them in the menu at our Christmas party. Just the right balance of sweet and tangy, and the seasonings inside the meatballs themselves is definitely a plus as well.

Weekly Menu 10/30 through 11/5

Saturday 10/30 - Mini Meatloaves Smothered with Onions

Sunday 10/31 - Korean Beef Skewers

Monday 11/1 - Chicken & Veggies (crockpot)

Tuesday 11/2 - Penne with Bacon, Butternut Squash, and Spinach

Wednesday 11/3 - Potato & Red Onion Frittata

Thursday 11/4 - Pan-Fried Chicken with Spicy Dipping Sauce

Friday 11/5 - Crispy Baked Fish Sticks


This Week's Dessert: White Chocolate Strawberry Pie-lets(Biggest Loser recipe)

One-Serving Chocolate Cheesecakes

From The Biggest Loser Cookbook



Ingredients:
1/4 cup Grape Nuts cereal, finely crushed into crumbs
1/2 cup fat-free cream cheesem at room temperature
2 tbsp honey
1 large egg white
1/4 cup fat-free vanilla yogurt
1/4 tsp vanilla extract
1/4 cup cocoa powder

Directions:
Preheat oven to 350.

Lightly mist four 3"-wide ovenproof bowls or ramekins with cooking spray. Divide the crumbs among them, spreading in an even layer on the bottoms. Set aside.

In a small mixing bowl, with an electric mixer fitted with beaters, beat the cream cheese and honey on medium speed until smooth. Add the egg white, yogurt, and vanilla. Beat on medium speed just until smooth. On the lowest speed possible, mix in the cocoa. Spoon the mixture into the prepared bowls or ramekins.

Bake for 12-15 minutes, or until the centers are set. Let stand for 15 minutes to cool. Refrigerate for at least 2 hours. Just before serving, top each serving with a tablespoon of whipped topping. Dust with cocoa.

Comments:
Not inedible, but way too much cocoa and not enough sweetener. Even if you like dark chocolate, which I don't really, this might be too much. It needs something to cut that bitter cocoa powder taste a little more. Probably won't make these again without a lot of doctoring.

Feta Shrimp Skillet

From Taste of Home



Ingredients:
1 medium onion, finely chopped
1 tablespoon olive oil
3 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/4 cup white wine, optional
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley
3/4 cup crumbled feta cheese

Directions:
In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine if desired, oregano, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until sauce is slightly thickened.

Stir in shrimp and parsley. Cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Remove from the heat; sprinkle with cheese. Cover and let stand for 5-10 minutes or until cheese is softened.

Comments:
This was really easy to make and Adam really liked it. Not much else to say since I didn't eat this. Not a shrimp fan.

Parmesan Chicken

From allrecipes.com



Ingredients:
6 tablespoons butter
1 (1 ounce) package dry onion soup mix
1 cup converted long-grain white rice
1/4 cup grated Parmesan cheese for topping
6 skinless, boneless chicken breasts
1 1/2 cups milk
2 (10.75 ounce) cans condensed cream of mushroom soup
salt to taste
ground black pepper to taste

Directions:
1. Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.

2. Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.

3. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.

Comments:
Not sure why this is called "Parmesan chicken" when there's hardly any cheese in it and you can't even taste it. This was not good. Onion overpowered everything. The rice was mushy (went to 8 hours in a 4qt coooker.) Won't make this again.

Apple Upside-Down Cake

From Cooking Light



Ingredients:
Topping:
Cooking spray
3/4 cup sugar
1/4 cup water
3 cups (1/4-inch-thick) slices peeled Rome apples (about 2 large)
1/4 cup chopped walnuts

Cake:
5.3 ounces cake flour (about 1 1/3 cups)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
3 tablespoons butter, softened
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup 1% low-fat milk
3 large egg whites

Directions:
1. Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray.

2. To prepare topping, combine 3/4 cup sugar and 1/4 cup water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes). Continue cooking for 4 minutes or until golden (do not stir). Immediately pour into prepared cake pan, tipping quickly to coat bottom of pan. Arrange apple slices in concentric circles in pan over the warm caramel. Sprinkle with nuts; set aside.

3. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir with a whisk.

4. Combine 2/3 cup sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg yolks and vanilla to sugar mixture; beat until combined. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

5. Place egg whites in a large, clean bowl. Beat egg whites with mixer at high speed until stiff peaks form using clean, dry beaters. Gently fold egg whites into batter. Spread batter over apples. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack in pan for 5 minutes. Loosen edges of cake with a knife; invert cake onto a serving plate. Serve warm or at room temperature.

Comments:
This cake is pretty easy to make. My caramel didn't turn out so great - not sure what happened there, but it worked. Kind of. You can see it crystallized and glumped together on the bottom of the pan (which is then the top of the cake.) Altogether, a good use of apples. The cake part is pretty good as well.

And of course it's really good with ice cream and caramel sauce too!

Weekly Menu 10/23 through 10/30

Saturday 10/23 - Feta Shrimp Skillet

Sunday 10/24 - Grilled Pork Sliders with Honey BBQ Sauce

Monday 10/25 - BBQ Meatballs (Slow Cooker Magic)

Tuesday 10/26 - Walnut & Rosemary Oven-Fried Chicken

Wednesday 10/27 - Leftovers

Thursday 10/28 - Garbanzo Bean Burgers

Friday 10/29 - Turkey Nachos


This Week's Dessert: Individual Chocolate Cheesecakes (Biggest Loser recipe)

Chicken-Broccoli Couscous

From Everyday with Rachael Ray



Ingredients:
1/4 cup extra-virgin olive oil
1 pound skinless, boneless chicken breasts
Salt and pepper
3 cups chicken broth
One 10-ounce box couscous
1 onion, finely chopped
1 head broccoli, broken into small florets
1/2 cup raisins
1/4 cup chopped flat-leaf parsley
1/3 cup sliced almonds, toasted

Directions:
1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 minutes. Transfer to a work surface, let cool, then shred; reserve the skillet.

2. Meanwhile, in a large saucepan, bring 2 cups chicken broth and 1 tablespoon olive oil to a boil; season with salt and pepper. Add the couscous, cover and remove from the heat; let stand for 5 minutes, then fluff with a fork.

3. In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the broccoli and the remaining 1 cup chicken broth and simmer for 5 minutes. Stir in the chicken, raisins, parsley and couscous; season with salt and pepper. Toss with the almonds before serving.

Comments:
I cooked the chicken on my George Foreman because I forgot to take it out of the freezer the night before. Whoops. Other than that I followed the recipe. It was pretty good - I even ate the raisins. I did use golden raisins though so maybe that's why they didn't gross me out.

BLT Pasta Bake

From Rachael Ray 365: No Repeats, recipe #36



Ingredients:
1 lb macaroni
1 tablespoon extra virgin olive oil
8 slices bacon, coarsely chopped
2 large leeks, trimmed of roots and dark green tops
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 1/2 cups gruyere cheese, grated
1 tablespoon Dijon mustard
1 pint cherry tomatoes
3/4 cup plain breadcrumbs

Directions:
Place a pot of water on to boil for the pasta, once boiling add some salt and the pasta and cook until al dente.

Heat large skillet over medium heat, add the EVOO and chopped bacon and cook until crisp.

While bacon is cooking, split leeks in half lengthwise and slice thinly into half moons. Clean cut leeks thoroughly, drain, and dry. Add leeks to pan with bacon, season with salt and pepper; cook until tender, about 3 to 4 minutes.

Heat a medium sauce pot over medium heat. Add the butter and melt. Add the flour, cayenne, and paprika and whisk together until the roux bubbles; cook one minute more. Whisk in milk and stock and raise the heat a little. Bring sauce to a quick boil and simmer to thicken, about 5 minutes. Remove sauce from heat and whisk in 3 cups of the grated cheese and the mustard. Set aside.

Add the cherry tomatoes to the leeks and continue to cook for 2 minutes. Remove from heat and reserve.
Preheat broiler.

Combine leek mixture, cheese sauce, and pasta; salt and pepper to taste. Transfer to baking dish, combine remaining 1/2 cheese with bread crumbs and top pasta. Place under broiler until cheese melts and crumbs are brown.

Comments:
This is really good, although I managed to burn the top under the broiler a little. Ok a lot. But it was salvagable. This recipes makes a whole lotta pasta so I threw the leftovers in the freezer. They should defrost well.

Weekly Menu 10/16 through 10/22

Saturday 10/16 - BLT Pasta Bake (got bumped)

Sunday 10/17 - Adam's making ribs in the roaster - and invited his grandma and parents over for dinner.

Monday 10/18 - Parmesan Chicken

Tuesday 10/19 - Adam's on his own - Martha's monthly IMA meeting

Wednesday 10/20 - Leftovers

Thursday 10/21 - Mini Cheeseburgers

Friday 10/22 - Scalloped Potatoes with Ham


This Week's Dessert: Apple Upside-Down Cake

Red Rice with Chorizo

From Everyday with Rachael Ray



Ingredients:
1 tablespoon vegetable oil
8 ounces chorizo, sliced 1/4 inch thick
1-1/2 cups long-grain white rice
1-1/2 cups red salsa
2 cups thawed frozen corn
One 15-ounce can sliced large black olives
1/2 cup chopped fresh cilantro

Directions:
1. In a heavy medium saucepan, heat the oil over medium heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the rice and stir for 1 minute to coat. Stir in 1-1/2 cups water and the salsa and bring to a boil, stirring once or twice. Cover the pot and simmer on low heat for 20 minutes.

2. Fluff the rice and stir in the corn. Remove from the heat, cover and let stand for 5 minutes. Stir in the olives and cilantro.

Comments:
I swapped some black beans for the olives because, while Adam claims to "hate" beans, he "hates" beans a whole lot less than he hates olives. I also left out the cilantro. It took about 25 or 30 minutes for my rice to cook completely, but other than that the recipe worked well. Nice flavors. Adam's comment (I mean aside from the "eww, beans" one) was "needs more chorizo." So there you go.

Chocolate Chip Tiramisu Cheesecake

From Everyday with Rachael Ray



Ingredients:
One 7-ounce package crisp Italian-style ladyfingers, coarsely chopped
6 tablespoons unsalted butter, melted
1 tablespoon instant espresso powder
1 1/2 pounds cream cheese, at room temperature
1 cup sugar
1 cup marscapone cheese, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3 large eggs, at room temperature
1 1/4 cups mini semisweet chocolate chips
Boiling water

Directions:
1. Position a rack in the lower third of the oven and preheat to 350°. Wrap the outside of a 9-inch springform pan with foil and line the bottom with parchment paper.

2. Using a food processor, grind the ladyfingers into fine crumbs. Add the butter and espresso and pulse until incorporated. Transfer the mixture to the prepared pan and press to form a crust halfway up the side of the pan. Bake until set, 8 to 10 minutes; let cool. Lower the oven temperature to 325°.

3. Meanwhile, using an electric mixer, beat the cream cheese on high speed until fluffy, about 2 minutes. Gradually beat in the sugar at high speed until smooth. Beat in the mascarpone, vanilla and salt. Add the eggs 1 at a time, beating well after each addition. Stir in 1/2 cup chocolate chips.

4. Set the springform pan in a roasting pan. Pour the mascarpone-chocolate chip mixture into the baked crust, then place the roasting pan in the oven. Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan. Bake until the top is golden and the center is set but still jiggly, about 1 hour. Let cool in the water bath for 15 minutes, then transfer to a rack to cool completely. Refrigerate for 6 hours or up to 2 days. Remove the cheesecake from the springform pan. In a small, heatproof bowl, melt the remaining 1/4 cup chocolate chips in the microwave at low power, stirring until smooth. Transfer the chocolate to a resealable plastic bag. Snip a hole in the corner of the bag and drizzle the chocolate over the cake.

Comments:
A little time-consuming, but worth it in the end. This really does taste a lot like a traditional tiramisu. But it also tastes like a traditional cheesecake at the same time. Interesting combination. The coffee in the crust is a little strong for my tastes so I might decrease that if I make this again. Other than that, great recipe.

Steak Burritos

From Taste of Home



Ingredients:
2 beef flank steaks (about 1 pound each)
2 envelopes taco seasoning
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
1 tablespoon white vinegar
10 flour tortillas (8 inches), warmed
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1-1/2 cups chopped seeded plum tomatoes
3/4 cup sour cream

Directions:
Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chilies and vinegar.

Cover and cook on low for 8-9 hours or until meat is tender.

Remove steaks and cool slightly; shred meat with two forks. Return to slow cooker; heat through.

Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling.

Comments:
These were easy and pretty good. Not sure I'd make them again - the taco seasoning was kind of overpowering and I halved the recipe and didn't even use one whole envelope. I might just stick with an onion soup kind of base instead.

Weekly Menu 10/9 through 10/15

Saturday 10/9 - We spent the day up in Door County and had some fish we picked up in Ellison Bay. I even ate a little of it!

Sunday 10/10 - Adam's cooking brats on the grill

Monday 10/11 - BBQ Meatballs (Slow Cooker Magic)

Tuesday 10/12 - Red Rice with Chorizo

Wednesday 10/13 - Leftovers

Thursday 10/14 - Chicken-Broccoli Couscous

Friday 10/15 - BLT Pasta Bake

Weekly Dessert: Chocolate Chip Tiramisu Cheesecake

Spinach Salad with Feta and Mandarin Oranges

From The Biggest Loser Family Cookbook, but I got it as part of the Wellness emails they send out at work.



Ingredients:
14 c loosely packed spinach leaves, stems removed
10.5 oz can unsweetened mandarin oranges in juice, drained
1.5 oz finely crumbled reduced-fat feta cheese
1/2 c red onion slivers
6 Tbs light balsamic vinaigrette
1 lb grilled chicken strips

Directions:
In a large salad bowl, combine the spinach, oranges, feta, and onion. Pour the vinaigrette over the mixture and toss. Divide into 4 serving dishes and top with chicken.

Comments:
14 cups just looks wrong, but that's what it says. I used about half of a large bag of baby spinach and it made enough for two people. I also skipped the dressing, mostly because I discovered the bottle I had in the fridge had expired. In January. Whoops. I don't think it really even needed dressing anyway - the juice from the oranges keeps everything moist and full of flavor.

As everyone knows, I can't stand oranges, but mandarin oranges are ok for some reason. I can't explain it...

Turkey Strudel

From Everyday with Rachael Ray



Ingredients:
7 tablespoons butter
2 onions, finely chopped
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 1/4 pounds ground dark-meat turkey
1/4 cup plus 1 tablespoon pine nuts, toasted and finely chopped
8 ounces baby spinach
Salt and pepper
1 egg, beaten
9 sheets frozen phyllo dough, thawed

Directions:
1. Preheat the oven to 375°. In a large skillet, melt 3 tablespoons butter over medium-high heat. Add the onions, cardamom and cinnamon and cook, stirring, until the onions are softened, about 5 minutes. Add the turkey and cook, breaking up the meat, until no longer pink, about 5 minutes. Transfer to a bowl and stir in the pine nuts.

2. Return the skillet to high heat. Add the spinach and cook until wilted, about 2 minutes. Drain, squeezing out the excess liquid. Chop the spinach and add to the turkey mixture; season with salt and pepper. Stir in the egg.

3. In a microwave, melt the remaining 4 tablespoons butter. On a parchment-lined baking sheet, lay out a sheet of phyllo and brush with some melted butter. Place another sheet on top and brush with more butter. Repeat with the remaining phyllo and butter.

4. Mound the turkey mixture lengthwise into the center of the phyllo. Fold the short ends over the filling and brush with butter. Fold a long end over the filling, then roll up to enclose. Bake until golden, about 25 minutes. Let cool for 10 minutes. Halve the roll crosswise, then cut each half diagonally.

Comments:
I used puff pastry instead of phyllo as usual and it turned out fine. I also left out the butter completely, cooking the onions in olive oil and the turkey in its own fat. Overall, good flavor. Not spectacular.

Peanut Butter Pretzel Cookies

From Everyday with Rachael Ray



Ingredients:
1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/4 cups sugar
1 cup smooth peanut butter
2 eggs, at room temperature
1/3 cup unsalted roasted peanuts, chopped
6 cups miniature pretzels, chopped

Directions:
1. Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350°. In a bowl, whisk together the flour and baking soda.

2. Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. With the mixer on low speed, gradually add the flour mixture, beating until just combined; stir in the peanuts.

3. Place the pretzels in a bowl. Using a 1 1/2-inch-diameter cookie scoop and working in batches, drop a few balls of dough in the bowl and toss to coat. Place the cookies on the prepared pans. Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes. Let cool slightly before transferring to racks to cool.

Comments:
These were easy to make but I'm not sure I'd repeat them. The first batch I made as written - rolling the dough in the pretzels. The bottoms burned. The second batch I just sprinkled some pretzels on the top of the cookies and that worked a little better. They all still turned out kind of dry. If I'd try a peanut butter-pretzel mash-up again I might stick with my favorite peanut butter cookie recipe and add some pretzels to the dough.

Weekly Menu 10/2 through 10/8

Saturday 10/2 - French Onion Soup Mac & Cheese

Sunday 10/3 - Panzanella & Sausage Salad (got bumped)

Monday 10/4 - Steak Burritos

Tuesday 10/5 - Pizza

Wednesday 10/6 - Leftovers

Thursday 10/7 - Stacked BLT Salad

Friday 10/8 - Spaghetti with Spicy Turkey Meat Sauce

Weekly Dessert: Taking a hiatus - still have cookies from last week!

Sausage and Broccoli Risotto

From Weight Watchers New Complete Cookbook



Ingredients:
3 cups chicken broth
1 tbsp olive oil
1 onion, finely chopped
1 1/4 cups Arborio rice
1/3 cup dry white wine (or more chicken broth)
1/4 tsp ground black pepper
1/4 cup chopped fresh parsley
1/2 pound Italian turkey sausage
1/2 bunch broccoli, rinsed and chopped

Directions:
1. To make the risotto, bring the broth to a boil in a medium saucepan. Reduce heat and keep at a simmer.

2. Heat the oil in a large nonstick saucepan over medium heat. Add the onion; cook, stirring occasionally, until softened, 3-5 minutes. Add the rice and cook until the outer shell is lightly toasted, 2-3 minutes.

3. Add the wine, pepper, and 1/2 cup of the broth and stir until the liquid is absorbed. Continue to add the broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender and the mixture is creamy. The cooking time from the first addition of broth should be 20-24 minutes. Stir in the parsley.

4. Meanwhile, spray a nonstick skillet with nonstick spray and set over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the broccoli; cover and cook until softened, about 7 minutes. Stir the sausage and broccoli into the risotto.

Serves 6. POINTS Value per serving: 6

Comments:
This was good. Adam wanted more sausage though. I thought it was fine as it was. That always seems to be the case. Might try this again with other meats. Risotto is kind of time-consuming to make and I was surprised that this was good even without the traditional handful of parmesan cheese at the end.

Caramel Apple Cupcakes

From Everyday with Rachael Ray



Ingredients:
1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
2 rome apples (about 1 pound), peeled and shredded
1 1/2 cups chewy caramel candies
1 tablespoon heavy cream

Directions:
1. Arrange a rack in the upper third of the oven and preheat to 350°. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.

2. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.

3. In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.

Comments:
I must admit I haven't had one of these. Caramel isn't my thing. But Adam has enjoyed them. They're not hard to make, but make sure to refrigerate them. Otherwise the caramel slides right off the cupcakes onto the bottom of the storage container.

Cowboy Casserole

From Taste of Home



Ingredients:
1/2 pound lean ground beef (90% lean)
1 can (8-3/4 ounces) whole kernel corn, drained
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese, divided
1/3 cup 2% milk
2 tablespoons sour cream
3/4 teaspoon onion powder
1/4 teaspoon pepper
2 cups frozen Tater Tots

Directions:
In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper.

Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, at 375° for 20-25 minutes or until bubbly.

Comments:
This was good, but 20-25 is definitely not long enough. The middle was still cold when I took it out. Other than that, a good mix of flavors. Just cook it longer.

Cranberry-Chipotle Chicken

From Better Homes & Gardens Simple Slow Cooker Recipes



Ingredients:
8 oz bacon, cut into 1-inch pieces
1 cup chopped onion
1 (15oz) can black beans, rinsed and drained
1 (15oz) can cannellini beans, rinsed and drained
1 cup chopped roma tomatoes
1/2 cup uncooked long grain rice
1/2 cup chicken broth
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground cinnamon
3 cloves garlic, minced
1 pound skinless, boneless chicken thighs
1 (16oz) can whole cranberry sauce
1 canned chipotle chile pepper in adobo sauce, finely chopped
1 tbsp lime juice
1/4 tsp salt

Directions:
1. In a large skillet cook bacon and onion over medium heat until bacon is crisp. Drain off fat.

2. Transfer bacon mixture to a 3 1/2 - 4 quart slow cooker. Stir in black beans, cannellini beans, tomatoes, rice, chicken broth, 1/2 tsp salt, cumin, cinnamon, and garlic. Add chicken.

3. In a small bowl combine the cranberry sauce, pepper, lime juice, and 1/4 tsp salt. Pour over mixture in cooker.

4. Cover and cook on low-heat setting for 6 to 7 hours (high 3 to 3 1/2.)

Comments:
I don't know about this one. I didn't really like it much. I did sub a habenero for the chipotle and some frozen cranberries for the canned stuff, but that shouldn't have changed the overall taste too much. Not sure what exactly it was, but it wasn't good. Won't make this again.

Weekly Menu 9/25 through 10/1

Saturday 9/25 - Turkey Strudel

Sunday 9/26 - Leftovers - Adam's got a golf tournament

Monday 9/27 - Cheddar Studded Meatloaf

Tuesday 9/28 - Honey Mustard Sesame Chicken Planks

Wednesday 9/29 - Leftovers

Thursday 9/30 - Panzanella & Sausage Salad

Friday 10/1 - Feta & Mandarin Spinach Salad (Biggest Loser)

Weekly Dessert: Peanut Butter Pretzel Cookies

Tuscan Chicken Frittata

From a Philly ad in Taste of Home (can't find a direct link)



Ingredients:
8 eggs
1/2 cup heavy whipping cream
1/2 cup minced fresh basil
1/4 cup grated Parmesan cheese, divided
1/2 tsp salt
1/4 tsp ground pepper
8 oz cream cheese, softened and cubed
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
1 cup shredded cooked chicken

Directions:
In a large bowl, whisk the eggs, cream, basil, 2 tbsp Parmesan cheese, salt, and pepper. Stir in cream cheese and tomatoes.

Heat an ovenproof skillet coated with cooking spray over medium heat; pour in egg mixture. As eggs set, lift edges to allow uncooked portion to flow underneath. Cook for 3-4 minutes or until frittata begins to set.

Sprinkle with chicken and remaining Parmesan cheese. Bake, uncovered, at 400 for 15-20 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

Comments:
I cannot stand sun-dried tomatoes so I used about half of a large, normal tomato. It worked out fine. This turned out pretty well and was pretty easy to make. Adam suggested goat cheese in place of the cream cheese (has more of a tang) and he's not alone since most of the recipes I found while looking for a link for this one use goat cheese. This was an ad for cream cheese though, so that's probably why they made the swap.