October and November Recipes

This is a very long overdue post! I have been a very bad blogger! I managed to cook almost all the recipes for October and November but could not find the time to blog about it! So here is a super sized post!

October Recipes

Homemade Baked Corn Dogs


I used all natural turkey hot dogs from Trader Joe's. Since I bought a little bit more cornmeal than I needed, I decided to add it in to the dough. Major fail. F minus fail! I should have compensated the additional cornmeal with more flour and milk/water. The dough was all wrong, but I decided to go ahead and wrap them around the hot dogs. It was very hard to roll out the dough and wrap them nicely around the hot dogs. I also boiled the hot dogs before wrapping and baking. The result? My corn dogs were very, very dry and inedible. Well, like I tell my students-- "you learn from your mistakes!"

Chicken and Cheese Enchiladas


This recipe was super quick and easy for enchiladas! I made the sauce as directed in the recipe and it was yummy. I liked the freshness of the homemade sauce versus a canned sauce. I would have liked for the sauce to drench all the enchiladas next time. So I would probably make more sauce!

November Recipes

Greek Pita Pizza


Very, very, very quick and easy recipe! Like my fellow Best Supper Club members, I too used whole wheat pitas. I only used feta cheese and skipped the onions. I accidentally left the pitas in too long the second bake and it burned a little. Overall, it was pretty good and I would probably make it again for lunch!

Island's Tortilla Soup


What's not to love about this soup? This must have been my tenth time making the soup and every time it tastes just as good. The only thing I did not follow in the recipe was adding the diced tortillas to the soup. This recipe gets better with experience because now it doesn't take me nearly as long because I'm a pro at chopping vegetables! ;)

Spaghetti Squash with Italian Sausage


My first spaghetti squash experience- cooking and eating! I used fresh spicy Italian chicken sausage from Sprouts. I used a can of diced tomatoes I had in the pantry instead of Italian style tomatoes. I skipped the beans because I only like beans with rice :). Other than that, I cooked the recipe as directed. It was very simple. The taste and texture of the squash took some getting used to for me because when I hear "spaghetti", I think I am going to get the spaghetti pasta texture and taste! The spaghetti squash is a great alternative to bad carbs!


And there you go, a super sized post! I promise to be better about posting! -J

Jennifer's Greek Pita Pizzas

Yum! I made these last week and thought they were so good! I used whole wheat pita bread and tomato and basil hummus (my fave!). I think that the double baking (once after brushing olive oil all over the pita then again after putting on all the toppings) is key. It made the pita bread crispy and tasty! I'm actually thinking about making these again next week!

Kathleen's Greek Pita Pizzas

This recipe was super quick and easy since there was no cooking involved, woohoo! I used whole wheat pitas, a mix of baby arugula and spinach, left out the olives, and it was deeelish! The only downside: major onion breath. But totally worth it! I will definitely be making these again =)

November Recipes

Happy November everyone! It's finally starting to feel like fall so using heat releasing appliances no longer seems like a crime. Coincidentally, our recipes this month all primarily use different ones: oven, stove top, microwave. Well, look at that. Anyway, this is going to be a busy month with Thanksgiving and everything so there's 2 extra weeks at the end. We miss you Lisa!

Greek Pita Pizzas - October 31 - November 6

from The Best Simple Recipes, page 277

1/4 cup extra virgin olive oil

4 (8-inch) pita breads

2 tablespoons red wine vinegar

salt and pepper

1 small red onion, sliced thin

1/2 cup pitted kalamata olives, chopped

1/2 cup hummus

1 cup shredded Italian cheese blend

1 cup crumbled feta cheese

2 ounces arugula

Adjust oven rack to middle position and heat oven to 475 degrees. Brush 2 tablespoons oil over both sides of pita breads. Transfer to baking sheet and bake until golden, about 5 minutes.

Meanwhile, combine remaining olive oil and vinegar in bowl. Season with salt and pepper. Toss onion, olives, and 2 tablespoons vinaigrette together in separate bowl.

Spread 2 tablespoons hummus on each toasted pita round. Sprinkle cheeses evenly over hummus, then top with onion-olive mixture. Bake until onions soften and cheese is melted, 6 to 8 minutes. Just before serving, toss arugula with remaining vinaigrette. Arrange arugula on top of pita pizzas. Serve.

Serves 4.

Chosen by Jennifer.

Island's Tortilla Soup - November 7 - 13

adapted from topsecretrecipes.com

2 teaspoons olive oil

1 medium Spanish onion, diced (2 cups)

1 medium red bell pepper, diced (1 cup)

2 medium carrots, diced (1 cup)

2 Anaheim peppers, diced (3/4 cup)

2 cloves garlic, minced (1 tablespoon)

4 6-inch yellow corn tortillas, diced (1 1/2 cups)

1 rotisserie chicken, shredded

juice of 2 large limes (3 tablespoons)

1 teaspoon chili powder

1 teaspoon ground cayenne pepper

16 cups (1 gallon) chicken stock

2 tablespoons minced fresh cilantro

For garnish:

jack cheese, shredded

avocado, sliced

spicy tortilla chips

Heat olive oil in large soup pot. Saute onion, peppers, carrot, and garlic for 10 minutes over medium/low heat.

Add the diced tortillas, chicken, lime juice, chili powder, cayenne pepper, and chicken stock. Bring to a boil, lower heat, and simmer for 1 hour, adding the cilantro to the pot about 30 minutes in.

Serve each bowl of soup topped with a couple of tablespoons of shredded jack cheese, a couple tablespoons of diced avocado, and a handful of tortilla strips on top.

Serves 8.

Chosen by Kathleen

Spaghetti Squash with Italian Sausage - November 14 - 20

from Tasty Kitchen

1 whole spaghetti squash

1 pound Italian sausage, bulk

1 whole onion, diced

1 whole green pepper, diced

1 clove garlic, minced

1 whole zucchini, sliced

1 can Italian style tomatoes

1 teaspoon Italian seasoning

1 can Great Northern beans, drained

salt and pepper, to taste

Cut squash in half. Scoop out the insides, prick the skin and lay it cut side down in a glass pan. Pour 1/2 cup water over it and cover. Microwave 15 minutes or until done. Scoop out strands and place on platter. Meanwhile, brown sausage in a pan and drain. Add onion, pepper, and garlic and cook until onions are almost done. Add the zucchini, beans, tomatoes, and seasonings. Bring to a boil. Pour over the spaghetti squash and serve.

Serves 6.

Chosen by Judy.

Jennifer's Corn Dogs

I made these Friday evening. The most time-consuming part was waiting for the dough to rise. I had super fun with this though, because I got to use my stand mixer again! I made 2 changes - used skim milk because that's what I had and used all-purpose flour, not whole wheat. Also, I didn't need a whole egg for the brushing. I actually doubled the recipe and used various hot dogs - regular, jumbo, and reduced fat. Oh, and didn't put them on skewers, because I forgot to buy them. Next time, I think I'd put more salt in the dough and switch the amounts of flour and cornmeal so that there was more cornmeal - I like the gritty corn taste.

Jennifer's Chicken Enchiladas

I made these about a week ago. I agree with Kathleen - they were super easy to put together (especially with my mom taking apart the chicken, pulling the cilantro leaves off, etc.). To save time, I bought canned red enchilada sauce and used that. (Andrew said that it tasted more "authentic" than last time which was Trader Joe's brand enchilada sauce.) My family voted for no feta cheese, so I just sprinkled some remainder mozzarella cheese on top. Next time, I'd stuff the enchiladas more. I thought I was since it was bursting, but I think it would've tasted better with more filling.

Kathleen's Chicken Enchiladas

I'm not a fan of green sauce but I am a huge fan of chicken enchiladas so I decided to make this recipe halfway and replace the sauce part with canned red sauce. And it was great! It was really quick, I think the part that took the longest was picking the chicken. Besides changing the sauce, the only other thing I changed was the cheese. My store only had huge blocks of queso fresco so I just sprinkled the same cheese I used on the inside (Mexican blend from Costco) on top. Oh, and I forgot to put the cilantro inside the enchiladas so I just sprinkled a bunch on top. And has anyone ever heard of "culantro"??? Because that's what I accidentally bought today and it's fabulous! It's basically cilantro with different (read: better) shaped leaves. As someone who meticulously pulls the leaves off any herb so as to not get any stem, this worked out in my favor in a big way. Here's what the package says: "Truly a great 'find' CULANTRO explodes with the same distinctive flavor as Cilantro (leaf form of coriander) but holds up longer in the refrigerator or in the garden." huh. Anyway, that's why my cilantro looks like basil. It's the way superior culantro. I'm a believer! And these enchiladas were super quick and tasty. I would definitely make them again =)

**also, I didn't measure, just used the all the chicken from one rotisserie chicken and it ended up making 13 enchiladas!

Kathleen's Homemade Baked Corn Dogs

I made these last week and I'm not sure if I did it right. I followed the recipe pretty closely, the only changes I made were milk powder instead of milk, instant yeast instead of dry active, no sesame seeds, and 1/8 teaspoon cayenne and paprika (because I couldn't choose which one to use). The recipe said that they had to add extra flour because their dough was too sticky, but I had the opposite problem. My dough was dry dry dry. To the point where my dough hook wouldn't catch the dough properly while kneading. But there was no way I was going to stand there and knead by hand so I just said screw it and oiled the bowl and let it rise the way it was. Needless to say, it didn't really rise at all. So I am not sure what it was supposed to be like, but it rolled out okay and baked up just fine. They were yummy and "healthy." Oh, I also boiled the hot dogs to make me feel like I got rid of some extra fat. And a bit of advice, don't eat them all before you photograph them. A picture of a single corn dog doesn't look...right.

Jennifer's Fettuccine Alfredo

I made this for my family last Friday. This was my second attempt at making Fettuccine Alfredo (in my life). It definitely turned out better this time! I did make a few changes - I had to use linguine, the one in the box (because TJ's was out of fettuccine), I didn't use FRESH nutmeg, I added shrimp and calamari (my dad loves seafood), and I added more salt than the recipe suggested. I liked that this recipe was simple - simple ingredients and simple steps. Next time, I'd cut back on the nutmeg. I was a bit too generous with it, not knowing how strong it would be. I also made too much linguine and not enough sauce (even though the recipe was doubled: 4 normal people + Andrew and Brian = definitely double everything), so it was a bit dry. I had some parsley so used that for presentation and made some garlic bread to go with the meal... who needs vegetables?

October Recipes

Happy October and welcome back BSC. We had some recent family changes so we're currently one (wo)man down, but it works out since we may need a little adjustment period to ease back into things. So ladies, notice that the first recipe isn't posted until next week. Have fun!

Fettuccine Alfredo - October 10-16

from The New Best Recipe

1 2/3 cups heavy cream, preferably not ultrapasteurized

5 tablespoons unsalted butter

salt

1 recipe Fresh Egg Pasta, cut into fettuccine (or Buitoni brand fresh fettuccine)

2 ounces Parmesan cheese, freshly grated (1 cup)

ground black pepper

pinch freshly grated nutmeg

Bring 4 quarts water to a rolling boil in a large pot.

Combine 1 1/3 cups of the cream and the butter in a saute pan large enough to accommodate the cooked pasta. Heat over low until the butter is melted and the cream comes to a bare simmer. Turn off the heat and set aside.

When the water comes to a boil, add 1 tablespoon salt and the pasta to the boiling water and stir to separate the noodles. Cook until almost al dente. Drain the pasta and add it to the saute pan. Add the remaining 1/3 cup cream, the Parmesan, 1/2 teaspoon salt, pepper to taste, and the nutmeg. Cook over very low heat, tossing to combine the ingredients, until the sauce is slightly thickened, 1 to 2 minutes. Serve the fettuccine immediately in heated pasta bowls.

Serves 6 as an appetizer.

Chosen by Jennifer.

Homemade Baked Corn Dogs - October 17-23

from Kohler Created

1 cup reduced-fat milk

1 package active dry yeast

2 tablespoons extra-virgin olive oil, plus more for greasing

2 tablespoons packed light brown sugar

1 cup fine yellow cornmeal

1 1/2 cups all-purpose (whole wheat) flour, plus more for dusting and kneading

1 teaspoon salt

1/4 teaspoon baked soda

1/4 teaspoon cayenne pepper or paprika

1 package reduced-fat hot dogs

1 large egg, beaten

1 tablespoon black sesame seeds (optional)

Warm milk to 110 degrees in a small sauce pan and add yeast, stirring gently. Allow it to sit for two minutes to soften. While this is going, add olive oil, brown sugar, cornmeal into a bowl or mixer. Add the milk to this mix.

Stir in the flour, salt, baking soda, and cayenne pepper and mix into a sticky dough. You may need to add more flour if the mix is too sticky. We found that the recipe was a little off and needed a bit more flour.

Turn out the dough onto a floured surface and knead it out for a couple minutes. Shape it into a ball and place it in a lightly oiled container and cover it with a towel (We always put ours in the microwave with a towel over it so it stays at a good temperature). Let dough sit for 1 hour. While this is rising, prep your hot dogs by inserting sticks or skewers about 1-2 inches deep and set aside.

Preheat oven to 450 degrees.

Turn out dough onto a lightly floured surface and roll it out thin. We rolled ours to about 1/4 inch or less. The more dough you will have around your dogs, the thicker they will obviously be, so it's up to you!

Cut the dough into 1-inch strips that are about 10-12 inches long. Begin rolling the dough around the dogs, holding the dogs at an angle so that you are not overlapping the dough more than 1/4-inch. Pinch together ends or any open areas to seal.

Place on greased/sprayed baking sheet and brush with beaten egg. Add sesame seeds if desired.

Bake in oven for 15 minutes and then enjoy with your favorite dipping sauces!

Serves 6-8.

Chosen by Kathleen.

Chicken and Cheese Enchiladas - October 24-30

from Food Network Magazine

1 small red onion, halved

1 1/2 pounds tomatillos, husked and rinsed

1 to 2 serrano chile peppers, stemmed and seeded

1/2 cup low-sodium chicken broth

kosher salt

pinch of sugar

8 corn tortillas

3 cups shredded rotisserie chicken

2 1/2 cups shredded mozzarella and/or Monterey Jack cheese

1/3 cup fresh cilantro

2 tablespoons extra-virgin olive oil, plus more for greasing

3/4 cup crumbled queso fresco or feta cheese

Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.

Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.

Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

Serves 4.

Chosen by Judy.

Kathleen's Parmesan Chicken with Cherry Tomato Salad

To celebrate my parents' much anticipated upgrade to DSL, I've decided to finally go ahead and finish this post that I started several weeks ago. The only changes I made to this recipe were that I used grape tomatoes instead of cherry, and garlic powder instead of fresh garlic. The results were fantastic! It was really fresh and light, perfect for a summer day. Quick too. You girls should try it when you reinstate your club membership =)

Kathleen's Red Pepper Risotto

Man, it sure is lonely being the only person posting on the blog! Where you guys at? Well if you're "busy" don't make this! This recipe took me freaking forever to make. Last week's recipe took less than 10 minutes. This week's took me over an hour! And yes, it was my fault but still. I didn't make any changes to the recipe except that I used a whole medium onion (what the f was I going to do with half an onion sitting around?) and I didn't use the goat cheese. I don't care for goat cheese. And I did use the turmeric because my mom sent me back to FL with some after Dr. Oz told her of its health benefits.

Everything was going well with this recipe until it was time to do the broth bit. I've watched enough Food Network to know that you're kind of chained to the stove for the stirring part. So I turned on the radio, poured myself some wine, and got down to business. Well PW said that this part should last 25-30 minutes. So how come I was still stirring AN HOUR LATER??? And it wasn't a fun hour, let me tell you. There was a huge thunderstorm raging outside that kept messing with my radio signal. And after about 30 minutes, there was no more wine. And my wrist hurt. I started stirring at 3:10. At 4:10 I cranked up the heat to medium and it was done like 5 minutes later. Why I didn't think of that earlier, I have no idea. I think PW says to keep the heat medium low. Don't do it! Medium all the way unless you want carpal tunnel. Anyway, around minute 55 I thought to myself, "I don't care how good this tastes, I'm never, ever making this again!" Well...the risotto is good. Like really good. But I will probably stay true to my angry declaration. Unless I'm trying to impress someone.

Some advice: go easy on the salt. Remember that all the salt from the broth with concentrate down plus the cheese has salt. I think I used 1/4 teaspoon.

And sorry for the blurry picture. But it was raining so there wasn't enough light at my table. So I had to hold the plate next to the window. One shaky hand holding the camera plus one shaky hand holding the plate equals that blurry picture up there. Enjoy!

Kathleen's Steak Teriyaki

I made this today and it was very quick, very easy, and very yummy! The only thing I changed was I used ginger powder instead of fresh ginger. I cooked the steaks for 4 minutes on the first side and 3 minutes on the second side and it was perfect. I mixed the sauce up while the steaks were cooking and I was done cooking in less than 10 minutes, from start to finish (well except for the rice, but I started it earlier). I used my cast iron skillet so it retained the heat really well. When it was time for me to reduce the sauce, the skillet was still so hot that I didn't have to turn the heat back on and it reduced perfectly. Before I reduced the sauce, I took a taste and actually said aloud, "Mmmm, that is GOOD!" The only downfall is that my house got super smoky. But it was worth it. I'll definitely make this again! Good choice Judy!

Kathleen's Spinach and Feta Pasta

I made quite a few changes to this pasta because quite frankly, I was freaking tired. It's the end of the school year and as much as I love cooking, I don't want to do it anymore. I just want to finish the last few days of school, eat fast food, hire a maid to clean my house, and go to sleep for like five or six days.

This recipe sounded a lot like something I "invented" that consisted of a package of dry tortellini, grape tomatoes, spinach or basil, tossed with olive oil and balsamic vinegar. So I combined Suki and my ideas to make this pasta.

For my version, I just boil the tortellini, chop the tomatoes in half, and toss everything together, no cooking. But to give Suki's recipe a chance, I added garlic and red pepper flakes a try. And I threw everything into a pan for a few minutes. And then added a splash of balsamic when it was done. If you guys are feeling as lazy and tired as me, here's my modifications. It was really fast and easy.

1 (8 oz) package penne pasta (I used a 12 ounce package of Barilla cheese and spinach tortellini)

2 tablespoons olive oil

1/2 cup chopped onion (omitted, didn't have any on hand, too lazy to chop one up if I did)

1 clove garlic, minced

3 cups chopped tomatoes (2 pints of grape tomatoes, they were buy one, get one free)

1 cup sliced fresh mushrooms (ugh, definitely omitted)

2 cups spinach leaves, packed (1 box frozen spinach, thawed)

salt and pepper to taste

1 pinch red pepper flakes

8 ounces feta cheese, crumbled (omitted since there was cheese in the tortellini)

splash of balsamic vinegar

Lisa's Spaghetti with Artichoke and Tomato

So I made this last night...and it was really good. After reading your posts, I decided to add chicken to the spaghetti and I was really happy with the way it turned out. I thought it would be creamier since it uses heavy cream, but I like that it was "light" tasting. Roger asked if it was "healthy" and I had to say no because of the heavy cream. So next time I make it, I will do what Kathleen does....dry milk. Even though PW said not to "undersalt", I did... I like to have the people eating it add their own salt to their own liking...So once Roger added more salt, he really liked it. I also didn't use nutmeg. I don't think nutmeg would've made a difference, right?

I'll make this recipe again...especially because it made enough for dinner and leftovers for lunch today!

June Recipes

Here are next month's recipes if anyone wants to get a head start on them. And this will be the last month of recipes before we break for the summer (woot woot for summer vacation!!!!!!).

Suki's Spinach and Feta Pasta - May 30-June 5

from allrecipes.com

1 (8 oz) package penne pasta

2 tablespoons olive oil

1/2 cup chopped onion

1 clove garlic, minced

3 cups chopped tomatoes

1 cup sliced fresh mushrooms

2 cups spinach leaves, packed

salt and pepper to taste

1 pinch red pepper flakes

8 ounces feta cheese, crumbled

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.

Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Serves 4.

Chosen by Lisa.

Steak Teriyaki - June 6-12

from the Best Simple Recipe, page 108

1/2 cup soy sauce

1/2 cup sugar

2 tablespoons cider vinegar

3 garlic cloves, minced

1 tablespoon grated fresh ginger

2 teaspoons cornstarch

1/8 teaspoon red pepper flakes

3 strip steaks (10 to 12 ounces each), about 1 inch thick

2 teaspoons vegetable oil

2 scallions, sliced thin

Whisk soy sauce, sugar, vinegar, garlic, ginger, cornstarch, and pepper flakes in bowl.

Pat steaks dry with paper towels. Heat oil in large nonstick skillet over medium-high heat until just smoking. Add steaks and cook until well browned, 3 to 5 minutes per side. Transfer to plate and tent with foil.

Wipe out skillet and add soy sauce mixture. Simmer over medium heat until sauce is thickened, about 2 minutes. Slice steak thin against grain and transfer to platter. Pour sauce over steak and sprinkle with scallions. Serve.

Serves 4.

Chosen by Judy.

Red Pepper Risotto - June 13-19

from The Pioneer Woman

8 cups chicken broth, low sodium

3 tablespoons olive oil

1/2 whole medium onion, diced

2 whole red bell peppers, diced

1 3/4 cups Arborio rice

3/4 cups dry white wine

salt to taste

5 ounces, fluid goat cheese

1/2 cup grated parmesan

1/2 teaspoons turmeric (optional)

Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.

Pour in wine and cook for a minute or two.

Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente (you might not need to use all the broth).

At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired. Add cheese and stir. Serve immediately!

Serves 8.

Chosen by Jennifer.

Parmesan Chicken with Cherry Tomato Salad - June 20-26

from The Best Simple Recipes, page 80

1/2 cup all purpose flour

2 large eggs

1 cup panko bread crumbs

1 cup shredded Parmesan cheese

4 thin-cut boneless, skinless chicken cutlets (about 1 pound)

salt and pepper

7 tablespoons olive oil

1 pint cherry tomatoes, quartered

1 garlic clove, minced

2 tablespoons finely chopped fresh basil

Spread flour in shallow dish. Beat eggs in second shallow dish. Combine panko and Parmesan in third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. One at a time, dredge cutlets in flour, dip in eggs, and coat with panko mixture, pressing to adhere.

Heat 3 tablespoons oil in large nonstick skillet over medium heat until shimmering. Cook 2 cutlets until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined plate. Repeat with additional 3 tablespoons oil and remaining cutlets.

Toss cherry tomatoes, garlic, basil, and remaining oil in bowl, and season with salt and pepper. Transfer cutlets to individual plates and top with cherry tomato mixture. Serve.

Serves 4.

Chosen by Kathleen.

Jennifer's Spaghetti with Artichoke and Tomatoes

I love that this recipe was so simple. I had to double the recipe, because I had a lot of people to feed. I substituted skim milk for the heavy cream, because my dad doesn't like rich, creamy foods. The amount of milk was reduced to half of what the recipe required, because the sauce was already looking a bit watery. In an attempt to thicken the sauce, I cooked the sauce for an additional 15 minutes. I don't think it helped much, but it wasn't a big problem because the dish was given good reviews (by my family and Andrew). Also, I used fresh basil instead of chives since I had that on hand and added some sauteed shrimp. Next time, I'd add more salt... I didn't listen to PW when she said specifically not to undersalt the sauce. I figured the cheese would add some salt to the dish, but I figured wrong. However, it was quite a success. My dad, who is very picky about his pasta, even asked for seconds! Andrew ate thirds or fourths...

Kathleen's Herbed Chicken with Spring Vegetables

I'm sorry but doesn't my chicken look exactly like a turtle?!?! HA HA How did that happen? Anyway, I made the chicken and I don't know if was the skin or the thyme or what, but there was something I didn't like about it. It could've been all the changes I made. Where do I start? After reading Judy's post, I stuck with all dark meat. I was too cheap to buy fresh thyme and parsley so I used dried. And even though I made a special trip to Whole Foods, I couldn't find cippolini onions anywhere so I just used a regular onion cut into big fat pieces. Mushrooms are the enemy so none of those. Oh, and I got those stupid baby carrots with the green tips but when I was washing them, I noticed that they were kind of nasty so I ended up cutting them off. What a waste! Also, I totally forgot to add the garlic so I just smushed some on top of each piece of chicken before I put the pan in the oven. The garlic got nice and toasted and tasted pretty good (that's the yellow crud on the turtle's back there). I think I successfully ghettofied another Giada recipe. All in all, it tasted okay but I will probably not try to make this again.

Judy's Herb Chicken with Spring Vegetables

I modified this recipe 3 different ways. First, I used boneless skinless chicken because I wanted to use the chicken I already had in my freezer. Trusty kitchen friend and fellow BSC member Kathleen suggested I used bacon in place of the skin that was suppose to be on the chicken because how else would I get the herbs in the chicken?! So I place the herbs on the chicken, then rolled it up and wrapped it in bacon and tighten with a toothpick. Confused? Sorry, this just goes to show that it would have been much easier if I used skin-on chicken. :/ Second modification, I used yellow onions instead of cipollini onions because TJ's didn't have any. Third modification, I omitted the mushrooms. In fact, I even decreased the amount of carrots and snap peas to use because it was a lot for the Mister and I to finish. The recipe suggested cooking the chicken in the oven for 15 minutes after it was pan-cooked. It was more like 30 minutes for me. I think if I pan cooked it longer, it would've been 15 minutes in the oven.

I asked the Mister if he wanted the chicken with pasta or rice and he chose rice, thus I served it with pasta. The verdict? Me, I had the white meat and it was meh. The Mister had the dark thigh meat and said it was real tasty. I think it was just too herb-y, I know it's called "herb chicken", but I think you could maybe skip the parsley and just use the thyme. However, the veggies were really yummy and tasty! So if I were to cook it again, I would probably use only dark meat, less herbs and half the recipe!

Lisa's Steak Tacos

I really liked the simple ingredients and simple prep work for this dish. I followed the recipe pretty closely except that I used canned corn instead of frozen. I like getting the box of canned corn from costco, so I always use that. And rather than serve the steak with tacos or tortillas, I made Spanish rice. The hubs liked it and so did I. I was very generous with the salt though....about 5 pinches...heheh...I left my camera at work so unfortunately, no picture. It looked very similar to everyone elses. I'll definitely cook this meal again because of the simple ingredients and the fresh produce that is involved...yummy red bell peppers and red onions. I think I liked this one better than the the pork carnitas also.

Kathleen's Spaghetti with Artichoke Hearts and Tomatoes

After meeting the Pioneer Woman last week, I didn't think I could love her more. But I was wrong. This pasta was super yummy and easy to make! I added chicken to make it a more hearty meal because pasta isn't hearty enough, right? (see directions here). And instead of heavy cream, I used water and dry milk powder. I think I love that dry milk as much as I love PW. Last, I used regular spaghetti instead of thin spaghetti because I think thin spaghetti is stupid. I read somewhere on her blog that PW hates thick spaghetti. I forgive her.

Judy's Spaghetti with Artichoke Hearts and Tomatoes

I thought this was good, but I felt like it was missing some "umph" and after pondering and pondering, I think the "umph" that was missing was some sort of protein! I need my protein! Next time I will probably add some chicken to the spaghetti and then it will be awesome! I used all the same ingredients except I used regular spaghetti and parmesan reggiano cheese. I also omitted the nutmeg. I wasn't feeling like some nutmeg. I also broke up the artichoke hearts and realized after looking at the PW's fabulous picture step-by-step, I wasn't suppose to. oops. But I don't know if it made a difference or not-- probably not! And for the Mister, he said it was good and it was like the chicken spaghetti I cooked for BSC awhile back!

Judy's Miso Salmon

I ventured to my local Mitsuwa for the ingredients of this recipe. Everything was easy to find except the miso paste- I had a no idea what it looked like and where it would be. Thank you Mitsuwa worker for helping me! I followed the recipe exactly except I omitted ginger because I didn't have any. I also bought the salmon at Costco and cut it into my own fillets. The Mister actually cooked it for me on the BBQ so I can't take any credit for that! We probably should lower the heat just a tad, not much, to prevent burning. I was going to serve it with rice and spring salad mix that I bought from Mitsuwa only to open and find mold- yuck. So rice and fish it was and it tasted pretty good! I will probably cook this again because it tasted just right! Not too sweet, not too salty, just right!

Judy's Steak Tacos

What's not to like about this recipe? It tastes good and it's EASY and QUICK! That's a definite plus in my book especially on days when work is just crazy, crazy, crazy. I followed the recipe exactly. Next time I would be a little more generous on the salt. The Mister thought the meat was very tender and I agree as well. I served it with flour tortillas, guacamole and cheese. Would definitely cook the meat again but for burritos with rice, not tacos. :)

Jennifer's Miso Salmon

I made this on Mother's Day. It was pretty easy to make and I already had most of the ingredients at home. I marinated it for about 45 minutes - for timing reasons. I also cooked it on the pan for more than 3-4 minutes each side because my salmon pieces were pretty thick. The salmon came out moist, but the soy sauce (I thought) was overpowering. Next time, I'd take it out completely. My brother even asked, "Is this teriyaki sauce?" =( Ok, so it wasn't really THAT soy saucy (I only put in 2 T, not 3) but I wanted more of a miso-y taste. All in all, I liked it!

Jennifer's Steak Tacos

I'm not a big red meat person so rarely use it when cooking, but this steak taco was pretty good! I used yellow onions instead of red, because Trader Joe's had ONE bag of red onions left and it didn't look too good. (Yes, I could've driven to Ralph's which is right across the street, but I had a tiring day at work and just wanted to go home.) I added more chili powder than called for since I like spicy foods. The topping choices we had were cheese, sour cream, and pico de gallo. I had both corn and flour tortillas. My brother and Andrew made HUGE burrito-looking creations and ate it that way; they actually each had 2 or 3 which means it's a thumbs up (they're not the type to eat something they don't like just out of courtesy). Andrew even commented that "they taste just like Chipotle" which I'll take as another compliment because I love Chipotle!

Kathleen's Steak Tacos

Great Mexican food is hard to come by in Florida, as opposed to Southern California, where you can find amazing Mexican food practically on every corner. But after making PW's yummy enchiladas a few weeks ago and these tacos this week, I think I'm okay with it. These tacos are really good and super fast and easy to make. I didn't make any changes to the recipe except that I salt and peppered the steak before I cooked it, rather than adding salt and pepper to the whole mix. Oh, and I didn't cook the corn. I just defrosted it. And I'm proud to say that I actually remembered to buy and add the cilantro. Woot woot!

May Recipes

The month of May houses two important holidays: Cinco de Mayo and Mother's Day. Cinco de Mayo is important because Mexican food is so damn good. Mother's Day is important because our mothers are important! Anyway, the first recipe is in honor of important holiday #1, and the second recipe is a great one for our mothers (Jennifer's mother in particular!). May you all enjoy the May recipes! I will stop now.

Steak Tacos - May 2-8

from Kathleen's Gonna Want Seconds Cooking Blog

(btw, I totally wish this was my blog)

2 tablespoons vegetable oil

2 medium red onions, thinly sliced

2 red peppers, thinly sliced

1 flank steak (1 pound), sliced into 1/4 inch strips, across the grain

1 cup frozen whole kernel corn, cooked according to package directions, drained

1 jalepeno without the seeds or ribs, finely minced

1 teaspoon ground cumin

1 1/2 teaspoon chili powder

salt and pepper to taste

2 tablespoons fresh cilantro, minced

warm flour or corn tortillas

shredded cheese, sour cream, shredded lettuce, guacamole

Heat oil in a large heavy skillet over medium-high heat and add the onions and the peppers. Saute until very tender, about 12 minutes. Transfer to a plate.

Add steak to skillet and cook until it is no longer pink, about 1 minute. Add jalepenos, corn, reserved onions and peppers, cumin, chili powder, salt, and pepper. Cook for about 2 minutes, or until jalepenos have slightly softened and flavors have melded. Remove from heat and stir in cilantro.

Serve with warm flour or corn tortillas and any taco fixings you like.

Chosen by Kathleen.

Miso Ginger Marinated Grilled Salmon - May 9-15

from Foodnetwork.com

1/4 cup white miso (fermented soybean paste)

1/4 cup mirin

2 tablespoons unseasoned rice vinegar

2 to 3 tablespoons soy sauce

2 tablespoons minced green onions

1 1/2 tablespoons minced fresh ginger

2 teaspoons toasted sesame oil

4 salmon fillets, 8 ounces each

salt and freshly ground pepper

Yuzu juice, for drizzling, optional

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Serves 4.

Chosen by Jennifer.

Spaghetti with Artichoke Hearts and Tomatoes - May 16-22

from the Pioneer Woman

2 tablespoons olive oil

2 tablespoons butter

3 cloves garlic, minced

1/2 whole medium onion, finely diced

1 can artichoke hearts (14.5 oz quartered or whole), drained

1 can diced tomatoes with juice (14.5 oz)

1 cup heavy cream

1/2 cup chicken broth (more as needed)

1/2 teaspoon nutmeg

salt and pepper, to taste

1 pound thin spaghetti

1 cup parmesan cheese, freshly grated

2 tablespoons fresh chives (or other herbs), chopped

Cook spaghetti till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!). Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Serves 6.

Chosen by Lisa.

Herbed Chicken with Spring Vegetables - May 23-29

from Foodnetwork.com

1/4 cup chopped fresh thyme leaves

1/4 cup chopped fresh parsley leaves

3 cloves garlic, minced

1 teaspoon fennel seeds

1/4 teaspoon red pepper flakes

kosher salt

freshly ground black pepper

3 boneless, skin-on chicken breasts

3 bone-in skin-on thighs

3 tablespoons olive oil

1 tablespoon butter

6 cipollini onions, trimmed and peeped

8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip

1 cup chicken broth

6 ounces snap peas, trimmed

4 ounces morel mushrooms

Preheat the oven to 375 degrees F.

In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.

Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.

Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.

Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.

Serves 4 to 6.

Chosen by Judy.

Jennifer's Kung Pao Chicken

This was a quick and easy recipe. I pretty much had all the ingredients already at home which is awesome! However, I did need to buy some peanuts. I thought about putting in almonds (my favorite nut) instead but when I asked Judy what she thought, she gave it a thumbs down. So, I went to the market to buy them but forgot all about it when I actually got there. So, I ended up buying a bunch of other things but no peanuts. Of course, I realized this AFTER I got home! Thus, my Kung Pao Chicken has no peanuts in it. =( However, it was still yummy and tasted great with my previously frozen couscous - my lunch today. Next time, I think I'd add a red bell pepper or something. Yes, Judy, I know.... we discussed this as well, but of course, I totally forgot about buying that as well...

Jennifer's Enchiladas

I got all of my ingredients (ones I didn't already have at home) from Trader Joe's, which is awesome because then I didn't need to make numerous stops. A change I made was not adding in the chicken broth. I thought that might take away from the flavor. Oh, and I used a Mexican blend cheese since I'm not a big fan of just cheddar and omitted the olives because again - not a big fan. They turned out great! The only thing I'd change for next time is to season the meat a bit more and maybe add another can of chiles for more spiciness. My mom was here to help with the assembly which was very helpful. My mom, sister, and Andrew all enjoyed it. It was my sister's first time eating enchiladas, but she said it was good. Andrew ate 5 or 6 then took some home so he obviously liked it. Oh, as a trial I make one enchilada without frying it in oil beforehand. It did break a bit more than the others but still tasted fine. Thanks PW!

Kathleen's Foil Baked Fish

I never understood why people say that they like fish, just not fishy fish. I'm sorry, but what does that mean exactly? I guess I don't understand because I do like fish. So I liked this recipe. I used halibut and no orange zest. I used 2 tablespoons of butter and 2 tablespoons of smart balance. Publix didn't have any cilantro when I went so I didn't use that. But even if they did have it and I'd bought it, I probably would have forgotten to add it in anyway. I used 2 scant teaspoons of the chiles in adobo because I'm a spice wimp. And I baked the fish for 16 minutes because I figured it'd keep cooking in the packets once they were out of the oven, and I didn't know how to check them without opening a packet and releasing the steamy goodness. Overall, I really liked the fish. And the corn and beans were yummy too. My advice would be to be sure to use that baking sheet - one of my packets leaked and I don't even want to imagine the stinky mess it would have left on the bottom of my oven without it!

Lisa's Solo Enchiladas

As you can see, this is just lonely me making the enchiladas. If you girls can please photoshop me into all your enchilada photos from Florida please. (judy, notice the cute apron! don't mind the semi-murf in my fat ass)

I pretty much followed the recipe from the Pioneer Woman. I absolutely love her step by step photos. It really clarifes ALOT for me since I am such a doo-doo head in the kitchen. I did notice, however, that the summarized written directions are slightly different from her photo directions. I threw in the cilantro at the beginning of the sauce instead of at the end. Not sure if that makes a difference though. Anyhow, like I said, I'm a doo-doo head in the kitchen, so PW didn't say to stir the sauce occassionally while it simmered or after it simmered. So I didn't. While I poured the sauce over all the tortillas (last step), I realized that the flour was still stuck to the bottom of the pot. It didn't really get stirred into the sauce. Ooops.

But the enchiladas still turned out really good. I actually made 20 enchiladas... I still had some of the meat (I used turkey) leftover that I just stuffed the meat into the side of the pan and in open spaces and stuck it into the oven like that. Two pans of enchiladas. Can I saw Yum Awesome? Or is that trademarked???

Although very good, it took about two hours from start to end. I'm not sure the enchiladas are worth the clean-up though. There was seriously sauce everywhere-on the stovetop, in the sink, on the counter. But I'm very happy with the result, being my first time ever to make enchiladas. More simple than I thought it would be. Good choice!

On a gross note, I had a band-aid on my finger from a paper cut. I'm pretty sure the band-aid went into the trash before I started cooking, but can't be sure. I hope it's not lost in the enchiladas while I was wrapping them. That would be gross.

Judy's Black Bean and Couscous Salad

This was a great dish for lunch!! I bought the couscous from the self-serve barrel at Sprouts and was eyeballing how much one cup was and ended up with about 1 1/4 cups of couscous and used it all. I used one can of black beans and instead, used 2 cups of corn. I actually brought some for my "work parents" to try out and we all agreed over lunch that it was good, but it definitely needed more dressing. It lacked flavor and it might have been because I didn't compensate enough dressing for the amount of cous cous I used. So next time I will make more dressing! I will definitely make it again! And of course, I forgot to take a picture, but it looks just like everyone else's!

Judy's Enchiladas

Oh mylanta! These are really good (and some of you probably need mylanta after eating them). Although, I had some when I was in Florida, I wanted to make it again to share with the Mister because I knew he would like it too! I followed the ingredients and recipe exactly but used one pound of ground beef instead of one and a half which ended up being the perfect amount for ten tortillas. I had somewhat of a tortilla mishap when three of them were already torn before I opened the package and I made holes in another two when I was picking them up with the tongs. I just patched them up with the torn off pieces :) My enchiladas tasted different than Kathleen's probably because we used different brands for the red sauce and chicken broth. I also didn't use all the sauce, but the enchiladas still tasted deeeelish! I would definitely cook these again!!

Kathleen (and Jennifer and Judy)'s Enchiladas

This week I was fortunate enough to have two members of BSC at my house in Florida to help make the Pioneer Woman's enchiladas. The process was not the easiest, but it was definitely easier and more fun with the girls there! Our enchiladas were freaking awesome. The only changes we made were no olives (barf) and no green onions (because I forgot to buy them, oops!). The picture looks like crap because I couldn't cut them like a normal person. But we served them with sour cream and they tasted freaking fantastic. And my love for PW continues to grow. Thanks Jennifer and Judy for making these with me and Lisa, make sure you make these, they are muy delicioso!

Judy's Kung Pao Chicken

I modified this recipe for 3 pounds of chicken rather than 1 pound of chicken because I had 3 guys to feed and myself :) Instead of using boneless skinless chicken breast, I used boneless skinless chicken thighs. I followed the ingredients exactly as the recipe stated but I added one more because I wanted to add a vegetable/green item (because I went on a weekend trip where I had no vegetables at all, I was craving some veggies!) Initially, I was thinking if adding green bell peppers, but when I was talking to the Mister about it, he told me at the Panda Express they use zucchini for their kung pao chicken. Zucchini is my favorite squash, so it was a great choice for an addition to the dish. The verdict--- very good! The Mister, the guys, and I all thought it was good. One said it was just like the restaurant. I will definitely cook it again. And it was one of the only recipes where I had all the ingredients at my house!

Lisa's Kung Pao Chicken

I followed the recipe steps exactly but the ingredients I changed a bit. I substituted minced garlic for powder garlic, salted peanuts for dry roasted, and I used the frozen packaged chicken instead of "fresh chicken"...not that chicken can be all that fresh if it's not freshly killed chicken...(like the chicken from my mom's backyard!) Roger bought the chicken when he went to Ralph's because it was on sale. He's a sucker for a sale and I guess I'm a bit of snob now that I have a Costco card and buy my Foster Farms chicken in bulk. So now I'm stuck with cooking that frozen chicken until it's gone!

Surprisingly, the chicken wasn't all that bad. It was tender and moist. I don't know if it was tender because of the coating of cornstarch or because it was the frozen chicken...but it was tender nonetheless.

The Kung Pao Chicken was actually pretty good. It was easy to cook with minimal ingredients. I'd cook it again and next time, with the non frozen chicken!

Total Cost of Meal: Hard to calculate because many of the ingredients I already had...so probably around $5

Lisa's Black Bean and Couscous Salad

So I just finished making the salad...I pretty much followed the recipe word for word (which is a rarity) except I used canned corn instead of frozen. I chopped about 6 green onions and it looked like it would overpower the salad, that I ended up only using a little more than half of what I chopped up. After reading Kathleen's post, I decided to only use 1 can of black beans also. I like black beans, but don't love. Good change, Kathleen! I was surprised with the amount of couscous...for some reason, I thought there would be more. But I am pleasantly surprised... It's a nice balance of grain and veggies. I think next time, I would add a bit more of the lime...I only bought two limes and I think I would add just one more to get more of a citrus taste to it.

Overall, good side dish. I never would have made this if not for BSC, so thank you! A great, healthy dish, especially for potlucks!

Total Cost of Meal: about $8

Kathleen's Kung Pao Chicken

I made this last week and it tasted great! I used a heavy hand on the peanuts (probably a little more than 1/2 cup) because I love peanuts and a light hand on the red pepper flakes (more like 1/4 teaspoon) because I'm a big chicken. And it came out just right for me. I've never coated anything in cornstarch and/or fried anything in sesame oil before so I am not sure which caused this, but watch out because it splatters A LOT and it's LOUD!! Maybe the loudness made the splattering seem more violent, but it was definitely enough to take note of. Also, this was the first time I've ever used rice vinegar and I almost had a meltdown at the store because I didn't know if I was supposed to get regular rice vinegar or seasoned rice vinegar. A quick look at the ingredients list told me that the "seasoning" was just sugar and salt. So I decided to get the plain rice vinegar since the recipe already had sugar and salt in it. But when I got home and unpacked my groceries, I realized that I'd picked up the seasoned one after all. Gooooo me! The chicken tasted good though. And that's all that matters, right?

Jennifer's Black Bean and Couscous Salad

Yum! I love all the colors and taste! Like Kathleen, I used Trader Joe's whole wheat couscous. The only other change I made is using lemon instead of lime (I forgot to buy a lime at the market but had lemons at home.). I did make the mistake of not drying the cilantro completely, so the salad did come out a bit soggy. However, it was still tasty. Best of all, the recipe was quick and easy to make!

Kathleen's Black Bean and Couscous Salad

I was skeptical about this salad at first, but it is good you guys! The only changes I made to this recipe were that I used whole wheat couscous (from Trader Joe's), 1 can of black beans (I love black beans, but not that much), and only 5 green onions (my bunch came with 6 and I saved one for next week's recipe). Some reviewers said to make a double batch of dressing but I made a single batch and it tasted just fine. It has an interesting mix of textures and I love anything "southwesterny." But beware, it makes a ton! That 8-10 servings bit is no joke!

April Recipes

Sorry for the delay ladies! Here are the recipes for April, in order of submission. Have at it!

Black Bean and Couscous Salad - April 4-10

from allrecipes.com

1 cup uncooked couscous

1 1/4 cups chicken broth

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon red wine vinegar

1/2 teaspoon ground cumin

8 green onions, chopped

1 red bell pepper, seeded and chopped

1/4 cup chopped fresh cilantro

1 cup frozen corn kernels, thawed

2 (15 oz) cans black beans, drained

salt and pepper to taste

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.

In a large bowl, whisk together the olive oil, lime juice, vinegar, and cumin. Add green onions, red pepper, cilantro, corn, and beans and toss to coat.

Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Serves 8-10.

Chosen by Jennifer

Kung Pao Chicken - April 11-17

from BlogChef.net

1 pound boneless skinless chicken breasts (cut into 1 inch pieces)

1 tablespoon cornstarch

2 teaspoons sesame oil

3 tablespoons green onions (chopped)

3 garlic cloves (minced)

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon powdered ginger

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 teaspoons sugar

1/3 cup dry roasted peanuts

Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.

Add green onions, garlic, red pepper flakes, and powdered ginger to the wok and stir fry for 15 seconds.

Combine vinegar, soy sauce, and sugar in a small bowl. Mix well and then add the sauce to the wok.

Return the chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Chosen by Lisa.

Simple, Perfect Enchiladas! - April 18-24

from the Pioneer Woman

For the sauce:

1 tablespoon canola oil

1 tablespoon all-purpose flour

1 can (28 oz) enchilada or red sauce

2 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoon chopped cilantro

For the meat:

1 1/2 pounds ground beef

1 whole medium onion, finely diced

2 cans (4 oz) diced green chiles

1/2 teaspoon salt

For the tortillas:

10 (to 14) whole corn tortillas

1/2 cups canola oil

To assemble:

3 cups grated sharp cheddar cheese

1/2 cup chopped black olives

1 cup chopped green onions

1/2 cup chopped cilantro

Step 1 - The Sauce

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt, and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step 2 - The Meat

Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chiles and seasoned salt. Set aside.

Step 3 - Tortillas

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp - about 30 seconds per side. Remove to a paper towel lined plate. Repeat until all tortillas have been fried.

Step 4 - Assembly

Preheat oven to 350 degrees. Pour 1/2 cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Serves 6.

Chosen by Judy.

Foil-Baked Fish with Black Beans and Corn - April 25 - May 1

from The Best Simple Recipe page 171

4 skinless white fish fillets (6 to 8 oz each), 1 inch thick

salt and pepper

4 tablespoons unsalted butter, softened

2 teaspoons minced canned chipotle chiles in adobo

1/4 teaspoon grated zest and 2 tablespoons juice from 1 orange

2 garlic cloves, minced

1 (16 oz) can black beans, drained and rinsed

2 cups corn kernels

1/4 cup chopped fresh cilantro

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Pat fish dry with paper towels and season with salt and pepper. Using fork, beat butter, 1 teaspoon chipotle, orange zest, half of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl until combined. Spread butter mixture over tops of fillets.

Combine beans, corn, 2 tablespoons cilantro, orange juice, remaining chipotle, remaining garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Lay four 14-inch lengths of foil on counter. Divide bean mixture evenly over lower half of each piece of foil, then top with fish. Fold foil over fish, folding edges to seal.

Arrange packets in single layer on rimmed baking sheet and bake until fish is just cooked through, 15 to 20 minutes. Carefully open packets and sprinkle with remaining cilantro. Serve.

Serves 4.

Chosen by Kathleen

Judy's Slow Cooker Carnitas

I cheated on BSC. I cooked the carnitas the first week March. I bought the pork roast on sale at Sprouts and it was taking up too much space in the fridge. I modified the recipe according to what I had and what I have done in the past with a another carnitas recipe. I did not use any orange juice and instead of the beef broth, I used one bottle of beer (Dos Equis to specific). I cooked it for 10 hours in the slow cooker. I served it with white rice cooked with salt and olive oil, a Trader Joe's frozen pepper onion roast mix, cheese, salsa, and guacamole. Sort of like a burrito from Chipotle.

The result?? I had three critics this time and they all agreed that the only thing it lacked was salt, but otherwise it was really good. Next time instead of using the cumin/salt mix, I will stick to using seasoning salt. I will also add a cut-up onion into the pot in addition to the garlic to give it more flavor. I will most definitely cook this again-- soo easy and soo yummy!

Before it was all wrapped up into a burrito :)

Lisa's Pork Carnitas

I followed the recipe pretty closely, except that the lime I got didn't produce alot of juice. The meal was pretty good, but I think it need a bit more seasoning. It was also too much food for Roger and I. We still have a good amount of leftovers, and we've eaten it twice already for a meal. I might make this again if it's for a group of people.

Pork Shoulder $5.43
1 Orange $0.30
1 lime $0.24
Garlic $0.27
Beef Broth $0.50
Corn Tortillas $1.29
Cummin, Salt already in stock-no cost

Total Cost $8.03

With optional ingredients
Spanish Rice $1.99
Guacomole $2.00
Sour Cream $1.25
1 Green Chile $0.20
Pico De Gallo $2.79

Total Cost $16.46