My Excuse

I have to apologize because my blog was lacking in new posts last week. This is why:


Oh yes, and this is also why:

And that is just Wednesday's batch of jam! My freezer is now full of about a year's worth of lovely strawberry jam. Have you ever tried making strawberry freezer jam? It's easy and it is so delicious. However, the fruit-to-sugar ratio is quite shocking:


Yes, that's 2 cups of mashed strawberries and 4 cups of sugar. Oh, but my goodness is it so yummy. I love a spoon or two of this jam over a scoop of vanilla ice cream. (For my strawberry jam recipe, I just follow the one that comes in the package of Sure-Jell pectin. Click here for recipe)

My reason for this post is to share with you one of my favorite tools. Last year when I was making strawberry jam, I discovered that a grapefruit spoon is perfect for removing the stems from the berries. I used to use a small paring knife, but now this is my weapon of choice. It's simple, dishwasher safe, already in my utensil drawer, and it won't give me a nasty cut if I'm not paying close attention to what I'm doing.

Rocky Road Fudge Pops

In the summertime I like to keep my freezer stocked with Otter Pops for all of the kids that play around our house. When I spotted this recipe for Rocky Road Fudge Pops, I realized that this could be an alternative frozen treat that the kids could also help to make. We made a batch two weeks ago and they were such a big hit that we made another batch a few days ago.


Rocky Road Fudge Pops
original from Taste of Home

1 package (3.4 oz) cook-and-serve chocolate pudding mix
2 1/2 cups milk
1/2 cup marshmallow creme
12 popsicle sticks
12 disposable plastic cups (3 oz each)
optional mix-ins: chopped walnuts, chopped peanuts, mini marshmallows, mini m&ms, miniature semisweet chocolate chips

In a large microwave-safe bowl, combine pudding mix and milk. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened, stirring every 2 minutes. Cover with plastic wrap (make sure plastic wrap rests directly on the pudding to prevent skin from forming) and cool for 20 minutes, stirring a few times.

Stir marshmallow creme into pudding and set aside. Set out the mix-ins in small bowls.

Have the kids write their initials on their own cups to avoid arguments later.

Let each kid place 2 Tbsp of their choice of mix-ins into their little cups. Then pour in the pudding mixture and have the kids insert the popsicle sticks. (When I make mine I like to put a layer of mix-ins in the bottom, then a layer of pudding, then a few nuts and marshmallows, then fill to the top with pudding.)

Place cups on a tray and freeze. (Our fudge pops weren't ready to eat for about 4 hours.)

Week 62 Menu

Monday - Island burgers & Aloha Coleslaw
Tuesday - Chicken Caesar Club Sandwiches
Wednesday - eat out
Thursday - Green Chile-Chicken Casserole & corn
Friday - leftovers
Saturday - spaghetti & meatballs
Sunday - BBQ Country ribs (crockpot)

Fiesta Rice

Last year I bought a Cooking Light magazine at the grocery store (can I just tell you what a sucker I am for any cooking magazine that is displayed near the check out counters??). I had looked through it, ripped out the recipes that looked promising and then stuffed them into the back of my recipe binder. I recently cleaned my binder out (a yearly event) and discovered this little gem. It's another wonderful summer recipe, and was perfect with our grilled quesadillas.

I didn't make any changes to the recipe (oh, except I used white rice because I didn't have any brown on hand) so I'll just give you all the link instead of re-typing it here. I wouldn't recommend skipping the toasting of the corn to save time. The toasting adds a nice flavor. Also, I served lime wedges on the side so people could add lime juice if they wanted. I loved the lime flavor, but hubby didn't.

Fiesta Rice from Cooking Light magazine

Week 61 Menu

After a very non-inspiring menu from last week, I'm hoping that this week will be an improvement. At least it looks promising, right?


Monday - Grilled quesadillas & fiesta rice
Tuesday - Moroccan Chicken & couscous
Wednesday - tin foil packets (cooked on the grill)
Thursday - Pasta Milano
Friday - eat out
Saturday - leftovers
Sunday - Creamy Rice, Chicken & Spinach Dinner

Week 60 Menu

Where did my week go? Sheesh! It's Friday already, and I'm just now getting around to posting my menu for the week. Instead of posting what my menu was supposed to be, I'll show you what it really was. Can I blame my lack of cooking on my newborn??

Monday - eat out
Tuesday - eat out
Wednesday - yo-yo dinner
Thursday - eat out
Friday - oriental chicken wraps
Saturday - grilled steak & corn on the bob**
Sunday - beef stew

**one night for dinner a few years go (when my son was 3) we had both corn on the cob and kabobs. He kept getting them confused and combining the words into one. Ever since, we call it "corn on the bob."

Chicken With Ginger

Monday's dinner this week was a recipe I saw on a great PBS show called Everyday Food. The recipe was Chicken with Ginger and if I had to rate it, I would give it 4 stars out of 5. Here's why: I appreciate the simplicity of the recipe and I love ginger. The meal was quick to prepare - I would say that cutting the ginger into little matchsticks took the longest amount of time and that wasn't even that long.




Both my husband and I loved the flavors of this dish. The ginger was a little too strong for my son, so I fished out some chicken and served it over noodles (leaving even more tasty ginger for me!) So why did I give this recipe only 4 stars? I felt it could use a few other vegetables. Next time I would add maybe some carrots and pea pods for color and variety.


Okay, so I just re-read the stuff I typed above and I feel I need to give a bit more info about the Everyday Food tv show. I realize I called it "great" in my opening paragraph. I do tivo the show every week, and I've found a few recipe gems from them. However, the show makes me unbearably sleepy. Is it because it's a PBS show? Not sure. The chefs are so calm and relaxed compared to some of the food network chefs. I just felt I had to warn you - do not drive or operate heavy machinery while under the influence of Everyday Food.

Creamy Rosemary Penne with Chicken

This is a wonderfully creamy pasta casserole with a buttery bread crumb topping. I will give recipes for a small family (4 servings in an 8-in square dish) and a large family (6-8 servings in a 9x13 dish). I find this recipe to be very forgiving, meaning that you can adjust the amount of chicken, cheese, and onion according to your taste - or according to what you have available in your kitchen!


To cook the chicken required, I tossed it in my crockpot with a few tablespoons of Italian salad dressing. 3 hours later (on high) it was done - I chopped it up and assembled the casserole.



Creamy Rosemary Penne with Chicken (small family)
(Andy Knowlton)
serves 4

3 boneless, skinless chicken breasts - cooked and diced**
1/2 lb penne pasta
1/2 cup Monterrey Jack or Cheddar cheese, shredded
1/2 of a medium onion, diced (about 1/3 cup)
1 1/2 tsp dried rosemary
1/2 tsp salt
1/4 tsp black pepper
1 cup milk
1 can cream of mushroom soup
4 Tablespoons melted butter
1/2 cup dry bread crumbs

** To cook my chicken, I tossed it in my crockpot with a few tablespoons of Italian salad dressing. 3 hours later it was done - I chopped it up and assembled the casserole.

In a large pot of boiling water, cook penne for about 5-7 minutes. Don't cook it completely - the pasta will continue to soften as it bakes in the oven. Drain pasta and return pasta to large pot.

To the pasta add: shredded cheese, diced onion, rosemary, salt, pepper, milk & soup. Stir to thoroughly combine. Spray an 8-in square dish, and pour in pasta mixture.

In a separate bowl, combine melted butter and dry bread crumbs. Sprinkle on top of casserole.

Bake 350 degrees for 20-25 minutes or until heated through. If bread crumbs start to brown, cover with foil.




Creamy Rosemary Penne with Chicken (large family)
(Andy Knowlton)
serves 6-8

5 or 6 boneless, skinless chicken breasts - cooked and diced**
1 lb penne pasta
1 cup Monterrey Jack or Cheddar cheese, shredded
1 medium onion, diced
1 Tablespoon dried rosemary
1 tsp salt
1/2 tsp black pepper
2 cups milk
2 cans cream of mushroom soup
1/2 cup melted butter
1 cup dry bread crumbs

** To cook my chicken, I tossed it in my crockpot with a few tablespoons of Italian salad dressing. 3 hours later it was done - I chopped it up and assembled the casserole.

In a large pot of boiling water, cook penne for about 5-7 minutes. Don't cook it completely - the pasta will continue to soften as it bakes in the oven. Drain pasta and return pasta to large pot.

To the pasta add: shredded cheese, diced onion, rosemary, salt, pepper, milk & soup. Stir to thoroughly combine. Spray a 9x13 casserole dish, and pour in pasta mixture.

In a separate bowl, combine melted butter and dry bread crumbs. Sprinkle on top of casserole.

Bake 350 degrees for 30-40 minutes or until heated through. If bread crumbs start to brown, cover with foil.

Fresh Pasta with Lemon Cream

I am constantly on the hunt for new recipes. I love to find recipes that use familiar ingredients in different ways. I have a friend who is doing Weight Watchers and after talking to her about their points system, I became curious about what recipe collections are out there that give the "points per serving" information. I found a pretty good site that lists many recipes (with points) and several caught my eye.

This recipe for Fresh Pasta with Lemon Cream was one that appealed to me because it combines Ricotta cheese and lemons; both of which I love. It's a perfect summer recipe because of the quick and simple preparation, clean flavors, and it won't heat up your kitchen! How can you beat that?

When I prepared this, I added some black pepper and another teaspoon of lemon zest. Can anyone tell me if that changes the points per serving?

Oh, and by the way - we LOVED this pasta. The sauce is creamy and light and pairs well with spaghetti noodles, although I think an angel hair pasta would be even better.

** note: I wouldn't use this as a main dish - it's more of a side dish recipe. It would be great with some salmon, or grilled chicken.





Fresh Pasta with Lemon Cream
(source: http://www.angelfire.com/journal/wwrecipes/448.htm)

15 oz low fat ricotta cheese
dash salt
1 tsp grated lemon rind
1 tsp nutmeg (I used only 1/2 tsp)
4 cups cooked pasta

Empty ricotta into blender or food processor, using the steel blade. Add salt. Process until all graininess disappears and ricotta has the texture of thick whipped cream. Flavor the mixture with lemon peel and nutmeg. Store in refrigerator. Drain the hot cooked pasta, then immediately return it to the saucepan it was cooked in.

Add the whipped ricotta. Toss until pasta is well coated with sauce. Can garnish with parmesan, fresh parsley or a few thin slices of pitted black olives.

Makes 8 servings, 3 points per serving
(note: garnishes not included in points per serving)

Herb Green Beans

I have never been a fan of green beans. There. I've said it. Oh, beans are okay I suppose, but compared to other vegetables, there are others I prefer. Until I tried these. A friend of mine brought me a very delicious dinner a few weeks ago and these fabulous Herb Green Beans turned out to be my favorite part. Here's her recipe:



Herb Green Beans
(from Heather Buell)

1 lb Green Beans
1/2 cup chopped onion
2-3 Tbsp butter
1 clove garlic, diced
1 tsp celery salt
1 tsp dried basil
1 tsp dried rosemary

Combine all ingredients & wrap well in tin foil. Seal edges well so butter doesn't leak out during cooking.

cooking option #1: Place on BBQ for 15-20 minutes.

cooking option #2: (wrap well in tin foil) Place in casserole dish and bake at 350 for about 1 hour 15 minutes or until desired tenderness.

Week 59 Menu

Monday - Chicken with Ginger
Tuesday - Bacon Wrapped Hamburgers
Wednesday - fresh pasta w/ lemon cream sauce
Thursday - Stuffed Chicken Breasts & couscous
Friday - family in town... dinner unknown!
Saturday - family in town...dinner unknown!
Sunday - family in town...dinner unknown!

Chicken Caesar Club Sandwiches

This last week I made some sandwiches based on this recipe. With temperatures nearing 100 outside, I figured some easy sandwiches with flavorful chicken and cool crisp greens would be perfect. The original recipe was more work than I had time for, so I made some changes but kept the basics of the sandwich the same. Here's my version!




Chicken Caesar Club Sandwiches
(3-4 servings, depending on the size of ciabatta)

3/4 to 1 lb chicken tenders**
1/2 cup Italian Salad Dressing (any brand)
1 tsp vegetable oil
1 Ciabatta bread**
3-4 Tbsp Caesar Salad Dressing (any brand, the thicker the better)
8 slices bacon, cooked**
10 to 12 sun-dried tomatoes, packed in oil
1 bag pre-washed salad greens (I used romaine)
3 oz Parmesan cheese shavings

Earlier in the day, marinate chicken tenders in 1/2 cup Italian Salad Dressing. Refrigerate.

To prepare chicken: remove chicken from marinade and discard marinade. Place large skillet over medium-high heat. Add oil to skillet and cook chicken until done. Remove from heat and set aside. Cook bacon according to package directions. (You could remove the chicken and use the same skillet.)

Heat oven to 375 degrees. Slice the ciabatta loaf in half horizontally. Place the two halves in the oven for about 5 minutes to toast. Remove from oven.

Spread a few tablespoons of Caesar Salad Dressing on each half of bread. On the bottom half, layer cooked chicken, cooked bacon, sun-dried tomatoes. Top with Parmesan cheese shavings (I just took a block of Parmesan cheese and cut off long slices with my vegetable peeler) and then prepared salad greens. Add the top half of ciabatta and slice into individual sandwich portions.

NOTES

**If you are even more pressed for time, you can purchase pre-cooked & chopped chicken. There are several brands available; in our grocery store they are located near the sandwich meat & cheese aisle. I have used it before in a salad and I would say that it's a great option for any salad or sandwich if you are short on time.

If you are not a ciabatta bread fan, I think most other breads would work fine. I'm sure you could even substitute a regular loaf of $1 french bread from your local grocery store. To me, the toasting is what's important - it adds a great crunch.

One more time saver...if you don't want to smoke your house up and stand over a hot stove cooking bacon, there are packages of pre-cooked bacon also located near the sandwich meat & cheese aisle. I love this stuff - 30 seconds or so in the microwave and ta-da!