Turkey Slop!

Ok, I know what you’re thinking. It’s been a while since I’ve posted. And honestly? It’s been a while since I’ve spent quality time in my kitchen. I blame it on grad school.

Anyway, today I had a hankering to cook something up and remembered a recipe on Ross Mathews’ blog. It was pretty much a smorgasbord of ingredients thrown together in a skillet. So after Jazzercise, I headed to Kroger to pick up the stuff from memory.

This seriously turned into the easiest and tastiest meal I have ever made. No joke.

Here’s the ingredients:

• 1 lb Ground Turkey (But I bet any meat or meat substitute would work great)
• 1 pkg Taco Seasoning
• 1 medium/large onion, diced
• 1 can diced tomatoes
• 1 can green chilies, diced
• 1 can yellow sweet corn (I found some that had diced bell peppers mixed in)
• 1 clove garlic
• Salt
• Pepper
• Salsa, to top
• Shredded Cheese, to top

I’m not a bean person, but if you wanted to add beans I bet they would be great in this.

Directions:

1. Cook meat through in a large skillet. Drain or cook off excess fat.
2. Add taco seasoning and water as package directs.
3. Add onions and cook until clear.
4. Add everything else, cook until heated through.
5. Season with salt and pepper to taste.
6. Serve with your choice of toppings.

Yield: 4 servings (about 296 calories, 8g fat each)

Enjoy!

Vegetable Soup

Nothing says fall like preparing a big pot of soup or chili after work. Last night was soup, vegetable soup to be exact. Mandy helped me determine what to include over IM that afternoon and I did the rest. It turned out great and was quick to prep! Here’s my yummy Vegetable Soup recipe, enjoy!

Ingredients:

• 2 carrots peeled and diced
• 2 stalks celery, diced
• 1 medium onion, diced
• 1 clove garlic, diced
• 1 russet potato, diced
• 1 can stewed tomatoes (drain slightly)
• 50% less sodium Beef Broth
• salt
• pepper
• Worchestire  sauce

Steps:

1. Finely dice onion, carrots, garlic, and celery.
2. Sautee in skillet (spritzed with PAM) or 5 minutes, or until onion is clear and carrots are slightly tender.
3. Season with a pinch of salt and generous amount of black pepper.
4. In a large pot, pour in beef broth, stewed tomatoes, 2 cans of water and combine with diced potato and skillet veggies.
5. Add a few dashes of worchestire sauce (I added about 3) and let simmer on medium-high heat for about 20 minutes.
6. Taste to check seasoning and add more salt and pepper as desired. (At this point I generously added more pepper and a few dashes of salt.) Continue to simmer until potatoes are tender.
7. Serve and enjoy!

Yield is about 4 large servings. I did a quick calorie count and each serving is about 150 calories. Eat up!

Meg’s Favorite Rub

If you are looking for ways to “spice up” your meats, you must mix up a batch of this rub for yourself. Hands down, this is the best rub I have ever tried. If I could give you a money back guarantee on this rub I would, but I can’t, so you’ll just have to take my word on it.

When I moved into my first apartment, one of my initial purchases was a Rachel Ray cookbook. In the cookbook, I happened upon her Israeli Spice Rub and my sometimes boring chicken-filled life hasn’t been the same since. Whenever I’m at a loss for chicken cooking ideas I whip this up and am so happy I did.

Seriously, I could go on and on about this rub.

RR’s Israeli Spice Rub:

• 1 & 1/2 tablespoons paprika
• 1 & 1/2 tablespoons cumin
• 1 teaspoon oregano
• 1 teaspoon ground coriander
• 1/2 to 1 teaspoon red pepper flakes (How hot can you take it?)
• 1 & 1/2 teaspoons coarse Kosher salt

This is enough to rub onto 1 & 1/2 to 2 pounds of chicken breasts. Anytime I mix this up, I double or triple the batch. It’s always worth it to have some on hand.

Here’s how I cook my chicken using the rub:

1. Place chicken breast in a dish and lightly drizzle with Extra Virgin Olive Oil, just enough to barely coat each side.
2. Rub the chicken liberally with the rub and let stand for 6-10 minutes. I’d suggest rubbing a little less than you think you need the first time, as this rub is awfully powerful (But have I mentioned how goooooood it is?)
3. Meanwhile, preheat your skillet to medium high and lightly coat with Extra Light Olive Oil.
4. Grill chicken for about 6 minutes on each side, or until juices run clear.

This is great when served with a fresh green salad!

Deconstructed Kabobs

Over the weekend I was craving grilled chicken kabobs, but didn’t have access to a grill and went to bed with an unfulfilled craving. Monday morning, on my way to work, I had an A-HA [Take On Me, Take Me On] moment. I’d “deconstruct” the “perfect kabobs” I created in my head the day before and cook them in the oven. Because, really, let’s face it, kabobs can be dangerous. I mean who thought using sharp sticks as serving pieces was a smart idea? Plus, it takes time to make those kabobs, cutting up the chicken and all. I decided to throw all the components of these kabobs into a foil pouch and the result was fantastic. I served it alongside potato pouches and was so glad I made 2 servings, because today? at lunch? I get to eat this delicious meal again!

Here’s what I did…

Ingredients:

• Trimmed and Ready Chicken Breast
• ½ medium onion
• 1 green bell pepper
• Pineapple chunks in juice [If you are like Jen and can't stand Pinepple, I bet mango or lemon would work great! Let me know if you think of any other substitutions.]
• Extra Light Olive Oil
• Salt and Pepper to season

Directions:

1. Preheat oven to 350.
2. Quarter your onion, and separate the layers. Place half onto a foil square.
3. Clean and “empty” the bell pepper. Quarter it and then cut about 3-4 pieces from each quarter. Place half on top of the onion for each pouch.
4. Take about 6 large pineapple chucks and slice them in half, place half on top of the peppers and onions.
   

   Do these colors not SCREAM summer?

5. Season your chicken breast with salt and pepper on each side and place on the foil.
6. Drizzle with a little pineapple juice and olive oil.
7. Fold up the packet and place on a baking sheet.
8. Cook for approximately 45 minutes or until chicken is fully cooked.
   

   Seriously, I wish you could smell this!

Potato Pouches

[I found this recipe here and modified it ever so slightly.]

Ingredients:

• One russet potato
• ½ medium onion
• Parsley
• Paprika
• Black Pepper
• Kosher Salt
• Butter
• Heavy Cream [optional]

Directions:

1. Quarter the potato (skin on) and the cut each quarter in half. Turn those cuts horizontal and make a heavy dice.
2. Place half onto a foil square.
3. Finely dice the onion and place half on top of the potato.
4. Put 1-2 pats of butter in each pouch (about 1 tbsp per pouch)
5. Generously season with Kosher salt.
6. Sprinkle on some paprika, pepper, chopped parsley, and add just a splash of heavy cream.
7. Fold up the pouches and place on the same baking sheet as the chicken.
8. Leave them in until the chicken is done. (350 for approx. 45 minutes)
   

   Best potatoes ever. I promise!

   Next time I make the potatoes I think I’m going to skip the cream. I think they will be just as good and save a few calories

Blueberry mini-pies

I was looking for something to make for my husband’s birthday – and that is tricky because he doesn’t prefer your traditional birthday cake.  Growing up he always asked for a pudding dessert, which is his mom’s special treat to him.  I’ve always known his favorite pie is blueberry, but he’s never really asked for one before and honestly I’ve never really thought to make it.  So, thanks to Megan’s idea of doing something pie related, I stumbled upon a Blueberry mini-pie recipe on another blog and decided to try it.  It was SO easy…and they included a link to make the lattice topping, which was so much easier than expected.  I didn’t see the mini pie tins at the grocery store so I used pot-pie tins.  If you do that as well be sure to double the recipe.

Here are two of the pies…one with a little cinnamon & sugar on top, the other without:

Throw out all your other rub recipes…this one is the best!

I have been given an ultimatum by Megan : start posting or be banned from our blog! So fine, here we go.  It’s grilling season, and as everyone knows the base for almost any meat is the rub.  Most rub recipes seem to be about the same, however I added a few things to this one and it turned out to be the best rub I have ever used.  You can use it on anything really, ribs, chicken, even burgers. 

 

 

**Note I made a huge batch to use for the next few months, feel free to 1/2 the recipe for a normal portion.

• 1/2 cup packed brown sugar
• 2 Tbsp kosher salt
• 1 1/4 Tbsp Onion Powder
• 1 1/4 Tbsp Garlic Powder
• 2 Tbsp Paprika
• 2 Tbsp Chili powder
• 2 tsp Cumin
• 2 tsp italian seasoning

Mix together and then start rubbing! Here is a finished product, yummy ribs with the special rub.

Bruschetta

One of my first “experiments” in the kitchen, several years ago, was Bruschetta. It turned out to be a huge hit and is something that friends beg me to make. Of course, I always oblige, because I can’t eat enough of it. On toasted baguette slices, atop pasta, by itself. Nom Nom Nom! It’s fresh, colorful, and quick. Here’s a very rough recipe for my version. I never measure anything when I make it.

Ingredients:

• 4 vine-ripened tomatoes
• Italian Seasoning (at least 2 tablespoons)
• Fresh Basil (at least 2 leaves)
• Extra Virgin Olive Oil (that’s EVOO for you Rachel Ray fans)
• Mozzarella cubes or pearls (optional)

Directions:

1. Rinse off your tomatoes and set on a cutting board
   
2. Dice tomatoes, removing the majority of the seeds. Place in a small bowl.
   
3. Toss in Italian Seasoning and Basil until it reaches your desired taste. I normally use about 3 tablespoons of Seasoning and 3 fresh Basil leaves.
   
4. Add about a tablespoon of EVOO and toss gently.
5. Place in the refrigerator until ready to serve.
6. Just before serving, slice up small cubes of mozzarella and toss in.
7. Spoon over seasoned, toasted baguette slices.

Got leftovers? The next day, place them in a sauce pan and slowly heat up.

Spoon over your favorite pasta and top with Mozzarella pearls and Shredded Parmesan. Enjoy!

Peanut Butter + Oreos = Deliciousness

If you haven’t heard of The Pioneer Woman, RUN over to her site right after you finish reading this recipe! From the first picture I saw of her Peanut Butter Oreo Pie, I knew I had to whip one up to take to work. Then I read the ingredients and saw it combined ALL of my favorite things. Oreo, PB, Cream Cheese, butter, and Cool Whip. I mean, it’s probably not the healthiest dessert you’ve ever eaten, but when something tastes this good you can make an exception. Here’s the recipe and some pictures I took along the way. Enjoy!

Crust:

• 25 Oreos
• 4 tablespoons butter, melted

1. Crush the Oreos until they’re fine crumbs.
2. Pour melted butter over the top and stir with a fork to combine.
3. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
4. Remove from oven and allow to cool completely.

Filling:

• 1 cup creamy peanut butter
• 1 8-ounce package softened cream cheese
• 1 1/4 cups powdered sugar
• 1 8-ounce package Cool Whip, thawed

1. Beat the peanut butter with the cream cheese until smooth.
2. Add powdered sugar and beat until smooth.
3. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
4. Pour filling into crust, evening out the top with a knife or spatula. 
5. Chill for at least an hour before serving.

Note: This pie is really rich! Start with small slices

These are like crack!

My mom bakes these dishpan cookies around Christmas every year and I cannot get enough of them. Thankfully, I have the recipe for them and can bake them whenever I like, which is also VERY dangerous.

I freeze them just as soon as they have cooled, because they taste sooooo much better straight out of the freezer. I think it’s the crystallization of the sugar…at least that’s what I tell myself. In fact, when mom makes these at Christmas, she fills up our Santa cookie jar and places the remainder in the freezer. The ones in the freezer always disappear before the ones in the cookie jar.

I started off with all of this…

Then creamed the sugars, oil, eggs, and vanilla…

Combined the dry ingredients…

Got ready to pour the sugar mixture over them…

After combining the sugar mixture and the dry ingredients I realized I left out the coconut. Oopsies…

I spooned the cookies onto a cookie sheet and baked at 350 for about 10 minutes…

Then placed them on a rack to cool…and maybe ate a few in the process.

Ingredients:

• 2 cups sugar
• 2 cups brown sugar
• 2 cups oil
• 4 eggs
• 1 teaspoon vanilla
• 3 cups corn flakes
• 1 1/2 cups oats
• 4 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup pecans, chopped
• 1 (12 ounce) package chocolate chips
• 1 cup coconut

Directions:

1. Cream first 5 ingredients until light and fluffy in large mixing bowl.
2. Mix dry ingredients in large pan.
3. Pour creamed mixture over dry ingredients and mix well.
4. Drop by teaspoon on cookie sheet and bake in 350 oven for 8 – 10 minutes.

Note:  Do not overcook. I spray my cookie sheets with non-stick spray before cooking first batch.

Yield: 10 – 12 dozen cookies

Enjoy!

The Slap Chop

I do not own a slap chop; however, I often wonder it really is as great as the infomercial claims it is. If anyone out there in blog world has one, please post your review.