Melissa's Notes: So I love this recipe because I'm a big fan of recipes that have a lot of veggies in them, but it doesn't seem like it, and it's still very satisfying to eat. I don't think my kids would really eat this, but it would be easy enough to just make a cheese french bread pizza for the kiddos along side the grown up version.
recipe adapted from Weight Watchers Magazine
Ingredients
2 Tbsp. olive oil
4 oz. mushrooms, sliced
1/4 c. onion, chopped
1 bell pepper, chopped (I used yellow)
2 links sweet italian sausage, casings removed
1 cup marinara sauce (I used Prego)
1 loaf french bread (I used the skinny kind)
mozzarella cheese, shredded.
Preheat oven to 425. While oven is heating, add olive oil to skillet and heat to medium-high heat. Add in mushrooms, onions, and pepper and cook until veggies are soft, about 8 minutes. Sprinkle some salt on the veggies during this at some point. Add the italian sausage and brown, breaking it apart with a wooden spoon. Add in your marinara sauce and heat through. Cut your french bread into 4-6 "boats". Top with the sauce and shredded mozzarella. Bake in oven until cheese browns, about 10-12 minutes. Enjoy!
Friday, September 17, 2010
Thursday, September 16, 2010
Cilantro-Lime Dip
Melissa's Notes: This is a nice alternative to the same old seven layer dip for tortilla chips. It is a Mexican twist on hummus, so it would go very nicely with pita bread as well. My brother Jeff, who is a connoisseur of anything resembling nachos, liked the dip, success!
recipe courtesy of Nordstrom Friends and Family Cookbook
1 c. packed cilantro leaves and tender stems
1 clove garlic
2 Tbsp. coarsely chopped red onion
2 14.5-oz. can cannellini beans, drained and rinsed
2 Tbsp. EVOO
2 Tbsp. lime juice
1 Tbsp. lemon juice
1/4 c. milk
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3 plum tomatoes, cored, seeded, and diced
1 bag tortilla chips
In a food processor, process the cilantro, garlic, and onion until finely minced. Add the cannellini beans, olive oil, lime juice, lemon juice, milk, salt, and pepper and process until a smooth puree forms. Transfer to a serving bowl, stir in the tomatoes, and then taste and adjust the seasoning. Cover and refrigerate for up to 8 hours before serving. Remove the dip from the refrigerator 20 minutes before serving. Accompany with tortilla chips. (Makes enough dip for 1 bag of chips)
recipe courtesy of Nordstrom Friends and Family Cookbook
1 c. packed cilantro leaves and tender stems
1 clove garlic
2 Tbsp. coarsely chopped red onion
2 14.5-oz. can cannellini beans, drained and rinsed
2 Tbsp. EVOO
2 Tbsp. lime juice
1 Tbsp. lemon juice
1/4 c. milk
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3 plum tomatoes, cored, seeded, and diced
1 bag tortilla chips
In a food processor, process the cilantro, garlic, and onion until finely minced. Add the cannellini beans, olive oil, lime juice, lemon juice, milk, salt, and pepper and process until a smooth puree forms. Transfer to a serving bowl, stir in the tomatoes, and then taste and adjust the seasoning. Cover and refrigerate for up to 8 hours before serving. Remove the dip from the refrigerator 20 minutes before serving. Accompany with tortilla chips. (Makes enough dip for 1 bag of chips)
Thursday, September 9, 2010
Corn Chowder
Melissa's Notes: I've tried a lot of different recipes for Corn Chowder, and most of the time, it just doesn't do it for me. But when I had my second child, Annie, my good friend Jen brought this over for dinner one night and it was delicious! So even if you don't get excited at the thought of Corn Chowder, give this one a try, it might just change your mind. Serve with Cornbread Muffins.
recipe courtesy of Jen
Ingredients
1 stick butter
1/2 c. flour
2 cans chicken broth
2 c. fat-free half and half
1 c. onions, chopped
1 c. celery, chopped
1 c. carrots, chopped
2 c. potatoes, cubed (I used yukon gold)
1 1/2 tsp. salt
1 can corn
Melt butter and add flour, quickly stirring. Cook about 1 minute, then slowly add chicken broth and half and half, continually stirring. Add the salt, and all the vegetables, except corn. Simmer for 20-30 minutes, until vegetables are fork tender. Add extra chicken broth or milk if soup is too thick. Add the canned corn, and heat through. This makes enough for 6-8 adult servings.
recipe courtesy of Jen
Ingredients
1 stick butter
1/2 c. flour
2 cans chicken broth
2 c. fat-free half and half
1 c. onions, chopped
1 c. celery, chopped
1 c. carrots, chopped
2 c. potatoes, cubed (I used yukon gold)
1 1/2 tsp. salt
1 can corn
Melt butter and add flour, quickly stirring. Cook about 1 minute, then slowly add chicken broth and half and half, continually stirring. Add the salt, and all the vegetables, except corn. Simmer for 20-30 minutes, until vegetables are fork tender. Add extra chicken broth or milk if soup is too thick. Add the canned corn, and heat through. This makes enough for 6-8 adult servings.
Cornbread Muffins
Melissa's Notes: These are so good! I just finished off my fifth muffin (three yesterday, two today), yikes! My girls loved these too, Natalie wanted three last night at dinner. I made them with Corn Chowder, it was a great combination. They were also super easy to whip up, they use only one bowl, and if you use muffin cups, you don't even have to wash the pan!
recipe courtesy of Favorites cookbook
Ingredients
2/3 c. cornmeal
1 1/4 c. flour
1/3 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/3 c. vegetable oil
1 c. milk
Mix dry ingredients in a bowl. Add the oil and milk and stir just until moistened. Spoon into muffin tins sprayed with Pam, or lined with muffin cups. Fill a little more than half full. Bake for 20-25 minutes at 350 degrees. If you want mini muffins, bake for 12-14 minutes.
recipe courtesy of Favorites cookbook
Ingredients
2/3 c. cornmeal
1 1/4 c. flour
1/3 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/3 c. vegetable oil
1 c. milk
Mix dry ingredients in a bowl. Add the oil and milk and stir just until moistened. Spoon into muffin tins sprayed with Pam, or lined with muffin cups. Fill a little more than half full. Bake for 20-25 minutes at 350 degrees. If you want mini muffins, bake for 12-14 minutes.
Tuesday, August 24, 2010
Pineapple Salsa Chicken Tacos w/ Mango Salsa
Melissa's Notes: I had a bit of help coming up with this recipe from a Trader Joe's cookbook, it's so easy and delicious, my favorite combo! James raved about this, and I made quesadillas with the chicken for my kids, Annie's was gone before I even sat down to the table. I served it with corn on the cob...yum!
Pineapple Salsa Chicken:
chicken tenders
Pineapple salsa from Trader Joe's (or something similar)
flour or corn tortillas
mild cheddar or pepper jack cheese, grated
Heat oven to 375. Put chicken tenders in a baking dish and cover with salsa, you don't even need to defrost them! Cook about 30 minutes, or until cooked through. Warm tortillas. Cut up chicken and put in tortillas. Top with cheese, melt in microwave if needed. Top with mango salsa.
Mango and Avocado Salsa:
1 mango, peeled and cubed
1 avocado, cubed
juice of 1 lime
1 Tbsp. red onion, chopped finely
1 tsp. sugar
1/4 tsp. salt
Combine. Refrigerate until ready to serve.
Pineapple Salsa Chicken:
chicken tenders
Pineapple salsa from Trader Joe's (or something similar)
flour or corn tortillas
mild cheddar or pepper jack cheese, grated
Heat oven to 375. Put chicken tenders in a baking dish and cover with salsa, you don't even need to defrost them! Cook about 30 minutes, or until cooked through. Warm tortillas. Cut up chicken and put in tortillas. Top with cheese, melt in microwave if needed. Top with mango salsa.
Mango and Avocado Salsa:
1 mango, peeled and cubed
1 avocado, cubed
juice of 1 lime
1 Tbsp. red onion, chopped finely
1 tsp. sugar
1/4 tsp. salt
Combine. Refrigerate until ready to serve.
Sunday, August 15, 2010
Summer Tomato and Basil Soup w/ Grown-up Grilled Cheese
Melissa's Notes: This meal was soooo good. I am not a huge fan of tomato soup (esp. the Campbell's soup kind), but I love the tomato soup at Nordstroms Cafe. My Mom bought this cookbook years ago, and I finally tried this recipe, YUM! I made up the grilled cheese recipe myself (I know, not so hard to do, but you have to start small), and it was so satisfying to eat together. It got rave reviews from hubby and kids, they ate it all up! A winner in my book if my 2 year old is getting some vegetables in her. I halved this recipe and it still made plenty. I love that you don't need fresh basil to make the soup, very convenient. And I am positive that if you left the whipping cream out it would still be super good (for the health conscious).
courtesy of Nordstrom Friends and Family Cookbook
For the soup:
1/3 cup EVOO
5 carrots, peeled and chopped
1 large yellow onion, chopped
1 Tbsp. dried basil
3 28-oz. cans whole Italian-style tomatoes in puree
1 14-1/2 oz. can chicken broth
2 cups heavy whipping cream
kosher salt
freshly ground black pepper
2 Tbsp. lightly packed fresh basil leaves, cut into fine ribbons
In a 6-8 quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion, and dried basil and saute, stirring occasionally, until softened, 10 to 12 minutes. Add the tomatoes, including the puree, and the broth and bring just to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors.
Remove from the heat. Puree the soup in the saucepan using a wand type immersion blender or working in batches, puree the soup in a blender or a food processor fitted with the metal blade. Return the pureed soup to the saucepan, add the cream, and place over medium heat. Warm until heated through. Season to taste with salt and pepper.
Ladle the soup into a warmed soup tureen or individual bowls, garnish with the basil, and serve immediately.
Grown-Up Grilled Cheese (my own recipe)
fresh French bread from the store
Havarti cheese
Grated Parmesan Cheese (I just used the Kraft kind)
Assemble the sandwiches by cutting thick slices of bread, and putting about 2 slices cheese on each. Heat a skillet to medium heat. Melt some butter and olive oil together on skillet. Put sandwiches on skillet, and flip right away to make sure the butter/oil mixture soaks in on both sides. Sprinkle the tops with the Parmesan. Get another skillet and squish down the bread, leaving the skillet on top (kind of like Panini). When browned on one side, flip and brown the other side. Smoosh the bread again so it's a nice thin sandwich.
courtesy of Nordstrom Friends and Family Cookbook
For the soup:
1/3 cup EVOO
5 carrots, peeled and chopped
1 large yellow onion, chopped
1 Tbsp. dried basil
3 28-oz. cans whole Italian-style tomatoes in puree
1 14-1/2 oz. can chicken broth
2 cups heavy whipping cream
kosher salt
freshly ground black pepper
2 Tbsp. lightly packed fresh basil leaves, cut into fine ribbons
In a 6-8 quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion, and dried basil and saute, stirring occasionally, until softened, 10 to 12 minutes. Add the tomatoes, including the puree, and the broth and bring just to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors.
Remove from the heat. Puree the soup in the saucepan using a wand type immersion blender or working in batches, puree the soup in a blender or a food processor fitted with the metal blade. Return the pureed soup to the saucepan, add the cream, and place over medium heat. Warm until heated through. Season to taste with salt and pepper.
Ladle the soup into a warmed soup tureen or individual bowls, garnish with the basil, and serve immediately.
Grown-Up Grilled Cheese (my own recipe)
fresh French bread from the store
Havarti cheese
Grated Parmesan Cheese (I just used the Kraft kind)
Assemble the sandwiches by cutting thick slices of bread, and putting about 2 slices cheese on each. Heat a skillet to medium heat. Melt some butter and olive oil together on skillet. Put sandwiches on skillet, and flip right away to make sure the butter/oil mixture soaks in on both sides. Sprinkle the tops with the Parmesan. Get another skillet and squish down the bread, leaving the skillet on top (kind of like Panini). When browned on one side, flip and brown the other side. Smoosh the bread again so it's a nice thin sandwich.
Monday, August 9, 2010
Southwest Burgers with Guacamole
Melissa's Notes: A nice twist on a classic, sometimes you just need to change things up a bit!
Ingredients
1 lb. hamburger
1-2 Tbsp. taco seasoning blend (I used Blend it Up Southwest blend, you can buy it at Costco)
Monterey Jack cheese
sliced tomato
For the Guacamole:
1 avocado
1/8 tsp. garlic powder
1/8 tsp. salt
1 1/2 tsp. lemon juice
Mix hamburger with southwest seasoning, grill outside or on a grill pan. Top with cheese, tomatoes and guacamole. Makes 4 burgers.
Ingredients
1 lb. hamburger
1-2 Tbsp. taco seasoning blend (I used Blend it Up Southwest blend, you can buy it at Costco)
Monterey Jack cheese
sliced tomato
For the Guacamole:
1 avocado
1/8 tsp. garlic powder
1/8 tsp. salt
1 1/2 tsp. lemon juice
Mix hamburger with southwest seasoning, grill outside or on a grill pan. Top with cheese, tomatoes and guacamole. Makes 4 burgers.
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