Baked Ziti

I found this recipe somewhere in college and I've been making it ever since.  Several changes have been made to the recipe, but I think it's finally perfected.  It's great to serve a big group.  I usually double it and make it a few days before and store it in the fridge until I'm ready to bake it. 


Baked Ziti
1 lb. Italian sausage
1 jar spaghetti sauce (Ragu Roasted Garlic)
1 (14.5 oz.) can diced tomatoes
1/2-1 cup good red wine
sugar
Italian seasonings
salt
pepper
crushed red pepper
6 oz. provolone cheese, sliced
6 oz. mozzarella cheese, sliced (or grated, I just like sliced better)
1 1/2 cup sour cream
16 oz. ziti noodles
1/2 grated Parmesan cheese

Brown sausage in a large skillet; drain. Deglaze the pan with the red wine. Pour in spaghetti sauce, diced tomatoes, and seasonings. The seasonings are to taste, but it's about a teaspoon or so of sugar, salt, and pepper, about a tablespoon of Italian seasoning, and about 1/4 teaspoon crushed red pepper. Simmer for about 10 minutes and check for seasonings. Adjust as necessary. Cook noodles according to package directions. Layer in a greased 9x13 inch pan: 1/2 the ziti, provolone cheese, sour cream, 1/2 the spaghetti sauce, remaining ziti, mozzarella cheese, remaining sauce, Parmesan cheese (I usually don't measure this, just make sure it covers the top). Bake at 350 degrees for 30 minutes or until cheese is melted.

Family Rating:
Brad: ****
Jordan: *****
Eli: ****
Phoebe: *****
Overall Family Rating: 18/20

Crockpot Beef Bourguignon

Crockpot Beef Bourguignon
1/4 cup all-purpose flour
1 teaspoon course salt
2 pounds beef stew meat
3 tablespoons bacon fat, olive oil or a combination of the two
2 cloves fresh garlic, minced
5-6 carrots, diced
3 stalks celery, chopped
1 1/2 cups good-quality red wine, such as Burgundy or Beaujolais
1/2 cup beef broth
1 bay leaf
4-5 sprigs fresh rosemary, chopped finely
2-3 sprigs fresh thyme, strip off the leaves
2 to 3 tablespoons butter
2 shallots, peeled and separated if large
1 (8-ounce) package Baby Bell mushrooms, cleaned and halved
1 lb. egg noodles

Put the flour, salt and pepper in a zip-top bag. Trim the meat to remove visible fat and place in the bag. Shake to coat the meat with flour and seasonings. Heat the bacon fat or olive oil in a large sauté pan over medium-high heat. Add the meat and sauté, in batches if necessary, on both sides until browned. Once the meat is browned, add the garlic and cook a few minutes. Transfer the meat to a slow cooker. Sear the carrots in the pan and then add to slow cooker. Add wine and broth to the sauté pan and stir with a wooden spoon, scraping up the browned bits that stick to the pan. Pour the liquid over the meat in the slow cooker. Add the bay leaf, rosemary, and thyme, cover and cook on low for 5 to 6 hours.

One hour before the finished cooking time, heat the butter in a sauté pan over medium-high heat. Add the shallots and mushrooms and sauté, in batches if necessary, until lightly browned. Add to the slow cooker, cover and cook an additional hour. Right before ready to serve, cook noodles according to package directions. Serve stew over noodles.

Adapted from THE DALLAS MORNING NEWS

Family Rating:
Brad: ***
Jordan: ****
Eli: ***
Phoebe: ****
Overall Family Rating: 14/20

Chicken Quesadillas

Chicken Quesadillas
1-2 cups cooked, shredded chicken breast, seasoned with a little cumin and chili powder
20 burrito sized (the smaller ones) flour tortillas
1 can chopped green chilies
grated cheddar cheese (or Mexican blend)
grated Velveeta cheese (you can buy this pre-shredded and I highly recommend it because Velveeta is a mess to grate!)
butter
sour cream
salsa

Layer half the tortillas with cheddar cheese, Velveeta cheese, chicken, and green chilies. Top with remaining tortillas. In a large skillet, place a small pat of butter and melt over medium-high heat. Fry quesadillas on one side until crispy and a little brown, flip and repeat with other side, but don't use more butter. Repeat until all quesadillas are cooked. Cut into quarters. Serve with sour cream and salsa.

Family Rating:
Brad: ****
Jordan: ***
Eli: ****
Phoebe: *****
Overall Family Rating: 16/20

Buttermilk Baked Chicken

My parents' good friends, the Dillards, made this for us when I was staying at their house recouping after surgery in 2007.  It's divine. 


Buttermilk Baked Chicken
1/4 cup butter or margarine
4 bone-in chicken breast halves, skinned
salt
pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
hot cooked rice

Melt butter in a lightly greased 13- x 9-inch baking dish in a 425° oven. Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour. Arrange chicken, breast side down, in baking dish. Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary (I didn't have to do this). Serve chicken and sauce over hot cooked rice.
*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425º for 15 minutes. turn, and bake for 10 minutes. (I'm going to do this next time.)

Recipe from SOUTHERN LIVING

Family Rating:
Brad: ****
Jordan: ****
Eli: ****
Phoebe: *****
Overall Family Rating: 17/20

Cheesy Sausage Roll

Cheesy Sausage Roll
1 frozen loaf of bread OR 1 frozen pizza dough ball
1 lb. pork sausage
1/4 teaspoon garlic powder
pepper to taste
3/4 cup grated mozzarella
3/4 cup grated provolone (I can't ever find grated provolone so I buy sliced and just tear it into pieces)
1 egg, beaten

Thaw out dough all day on the counter. Preheat oven to 350 degrees. Roll out into a large rectangle that isn't too thin. Cook sausage in a large skillet until brown. Stir in cheeses and seasonings. Spread onto dough until one inch of edge. Roll up jelly roll style and transfer to a baking sheet. Brush with beaten egg and bake for 20-25 minutes or until golden brown (if using pizza dough, it'll need to cook a little longer so the inside won't be doughy).

Family Rating:
Brad: ****
Jordan: ****
Eli: *****
Phoebe: *****
Overall Family Rating: 18/20

Italian Beef Stew

Italian Beef Stew
About 3 tablespoons olive oil, divided
1 1/2 cups chopped onion (about 1 medium onion)
1/2 cup chopped carrot
About 1 tablespoon minced garlic
1/4 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt (plus more for seasoning the stew at the end if necessary)
1 1/2-2 lb. cubed beef or beef stew meat
1 cup dry red wine
2 15-oz. cans diced Italian tomatoes, undrained
32 oz. box beef broth
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 bay leaf
pepper
8-10 ounces sliced baby portabella
3/4 cup sliced carrots
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley


Chop the onions, first batch of carrots, and the garlic and set it aside. Heat about a tablespoon of extra-virgin olive oil in a stock pot or a Dutch oven over medium heat. When it’s hot, add the onions and carrots and saute for about 5 minutes or until the onions are tender and translucent. Add the garlic and saute it for about 1 more minute, stirring constantly. Remove it from the pan and set it aside.

Add another tablespoon of olive oil to the pot. In a shallow dish, whisk together 1/4 cup flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon coarsely ground black pepper. Toss the beef in the flour and then transfer the beef to the pot. Cook the beef on medium-high heat for 5-6 minutes, browning it on all sides. Remove from the pan and set aside.

Pour the wine into the pan and allow it to deglaze the pan (loosen up the cooked bits on the bottom of the pan). Scrape it regularly for about 5 minutes or until the liquid is reduced by about 2/3.

Return the meat and onion mixture to the pan. Add the undrained canned tomatoes and beef broth. Strip the thyme and oregano leaves from their stems and then chop up about 2 teaspoons of each. Add those to the stew mixture along with 1 bay leaf.

Add your mushrooms and some more chopped carrot to the stew. Bring it to a boil and then cover the stew and reduce the heat to a steady simmer for about 1 1/2-2 hours or until the beef is tender. Discard the bay leaf and then add some chopped parsley and basil and season with salt to taste. Serve it with crusty bread.

Adapted from OUR BEST BITES

Family Rating:
Eli: ****
Jordan: ****
Eli: *****
Phoebe: **
Overall Family Rating: 15/20

Heather's Potato Soup

I'm not usually a fan of potato soup, but I love this one.


Heather's Potato Soup
5 lbs. potatoes, peeled and baked
1/2 gallon milk
2 (or more) sticks butter
1/4 cup flour (approx.)
salt
pepper
garlic powder
8 oz. sour cream
1 cup (or more) cheddar cheese
8-10 slices of bacon, cooked until crisp

In a large stockpot, whisk milk, butter, flour, and seasonings until hot. The seasonings aren't measured. You'll use lots of salt and ground black pepper and probably about a teaspoon of garlic powder. When almost boiling, cut potatoes into smallish chunks and add to milk mixture. Heat thoroughly. Be sure to watch it closely, because the milk has a tendency to boil over. Just before serving, stir in sour cream, cheese, and bacon. Taste for seasoning. I almost always have to add more butter, salt, and pepper at this point. Undersalted potatoes are a travesty. Serve in big mugs and top with more cheese.

Family Rating:
Brad: ****
Jordan: ***
Eli: ****
Phoebe: *****
Overall Family Rating: 16/20

Empanada Grande

Empanada Grande
1 package (15 oz.) refrigerated pie crusts (In this case, a store-bought crust really is the best way to go. Homemade crusts are too flaky and not "short" enough to hold up to the filling.)
1/2 lb. ground beef
1 small can sliced black olives, drained
1-3 teaspoons dried cilantro
1 cup grated Cheddar cheese
1/3 cup chunky salsa
1 1/2 tablespoon taco seasoning
1 garlic clove, minced
1 egg, slightly beaten

Preheat oven to 400 degrees. Let pie crust stand at room temp while preparing other ingredients. Brown ground beef in a large skillet over medium heat; drain. Return to pan and stir in black olives, cilantro, cheese, salsa, seasoning, and garlic. Place one crust on a large round baking stone or cookie sheet. Spread beef mixture evenly on top to within one inch of the edge. Lay the other crust on top. Fold edges up and crimp to seal. Cut slits in the top to allow steam to escape. Brush beaten egg over the top. Bake for 25-30 minutes or until golden brown.

Family Rating:
Brad: ****
Jordan: ****
Eli: ****
Phoebe: ****
Overall Family Rating: 16/20

Pasta Al Forno

This recipe blew me away!  I made it on a night when Brad was out of town and my expectations were probably a little low.  So. Good.


Pasta Al Forno
2 tablespoons olive oil
2 cloves garlic, crushed
2 (14.5 oz.) cans Italian diced tomatoes
1 teaspoon dried oregano
salt, pepper, and sugar
1 lb. pasta, tubes
8 oz. mozzarella, cubed into very small pieces
2/3 cup Parmesan cheese, grated

Heat oil in large skillet to medium heat.  Add garlic and cook for about a minute. Pour in tomatoes and seasonings and simmer for about 10 minutes until it thickens up a bit.  Cook pasta according to package directions.  Stir into tomato sauce.  Place half the noodles in a greased 9x13.  Layer with half the mozzarella cheese and half the Parmesan cheese.  Repeat layers.  Bake at 400 degrees for 15 minutes.

**I only made half this recipe for the kids and I since Brad was out of town. It was sooooo easy and soooooo good. It will definitely be a staple in our dinner repertoire!

Adapted from ANNIE'S EATS

Family Rating:
Brad: Out of Town, but he'd probably give it ***
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 18/20

The Best Pot Roast Ever

I spent a lot of years trying to find the very best pot roast recipe.  This is it.  Sure it's not as easy as throwing it in the crockpot, but it's sooooo much better.  


Pot Roast:
3-5 lb. chuck roast (one with a lot of marbling)
2 tablespoons (or more) olive oil
2 onions, quartered
8-12 carrots, peeled and cut into 2-3 inch pieces
coarse salt
fresh ground black pepper
1 cup red wine
1 (32 oz.) box beef broth
4-5 springs fresh rosemary

Preheat oven to 275 degrees. Heat the oil in a large dutch oven until hot, but not smoking.  Quickly brown onions, but don't cook all the way through. Remove from pan; repeat with carrots.  Liberally salt and pepper the roast on all sides.  When you've removed the carrots, you may need to add more olive oil and bring it up to heat.  Sear the roast on all sides (it won't cook all the way through, either), making sure it's good and brown.  Remove from pan.  Deglaze pan with the red wine and make sure you scrape up all the brown bits stuck to the bottom of the pan.  Return the roast to the pan, and pour the onions and carrots on top.  Pour in the beef broth.  Submerge the rosemary into the broth, no need to pull it off the stem.  Cook in the oven for 3-4 hours.  3 hours if it's a 3 lb. roast.  4 hours (or more) if it's a 4 lb. roast or bigger.  You'll know its done when the meat is juicy and literally falls apart.  If it seems dry, you need to cook it longer.  Serve with mashed potatoes (preferably THESE) and pan juices.

Adapted from THE PIONEER WOMAN

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 20/20

Tortilla Soup

Tortilla Soup
2 cups cooked, shredded chicken
olive oil
1 onion, finely diced
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1 teaspoon cumin
1/2-1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
4 cloves garlic, minced
1 can Rotel tomatoes
48 oz. low sodium chicken broth
5 cups water
1 can black beans, drained and rinsed
3 1/2 tablespoons cornmeal
5 corn tortillas, cut into strips
For garnish:
sour cream
cut up avocado
lime wedges

Heat olive oil in a large stock pot and add onions and peppers.  Cook until tender.  Add garlic, chicken, and seasonings.  Pour in tomatoes, chicken broth, water, and black beans and bring to a boil.  Reduce heat and simmer for 45 minutes, uncovered.  Add cornmeal to a little water and stir.  Pour into soup and simmer for 30 minutes.  Check seasonings and adjust as necessary (I always end up adding a lot of salt). Turn off heat and allow to sit for 10 minutes or so.  Five minutes before serving, add tortilla strips.  If I don't have tortilla strips, I skip this step and serve the soup with chips.  Let each person add whatever garnishes they choose.

*This soup freezes well.  Before adding tortilla strips, ladle out half the soup (taking care to have a nice mixture of broth and "goodies") and let cool.  Pour into a ziplock bag and freeze.  To reheat: bring to a boil and add tortilla strips.

Adapted from THE PIONEER WOMAN

Family Rating:
Brad: ****
Jordan: *****
Eli: *****
Phoebe: **
Overall Family Rating: 16/20

BBQ Meatballs

These are the best meatballs ever!  I always plan to make a big batch and freeze half, but we never end up having that many leftovers.


BBQ Meatballs
1 1/2 lbs. ground beef
3/4 cup oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
plenty of ground black pepper
4 tablespoons oil
1/2 cup flour
1 cup ketchup
2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons Worcestershire sauce
4-6 tablespoons finely minced onion
dash of Tabasco

In a bowl, combine ground beef and oats.  Pour in milk, then add the onion, salt, and pepper.  Mix thoroughly. Roll into tablespoon sized balls and refrigerate 30-45 minutes.  Preheat oven to 350 degrees. Heat oil in a large skillet over high heat.  Dredge meatballs in flour and brown in oil until lightly brown.  Place in a 9x13 inch baking dish.  Stir together ketchup, sugar, vinegar, Worcestershire sauce, onion, and Tabasco and pour over meatballs.  Bake for 45 minutes or until bubbly and hot.  Serve with mashed potatoes.

Family Rating:
Brad: ****
Jordan: ****
Eli: *****
Phoebe: *****
Overall Family Rating: 18/20

White Chicken Chili

White Chicken Chili
1 32-oz. box chicken stock
1 can white beans, drained and rinsed
1 can corn, drained and rinsed
1/2 of the meat from a rotisserie chicken
1 16-oz. jar mild salsa
8 oz. pepper jack cheese, grated
2 teaspoons ground cumin
2 cloves garlic, minced
salt and pepper
sour cream, for garnish

Place all ingredients, except cheese and sour cream, in a stockpot over medium-high heat.  Heat till hot.  Stir in cheese until melted.  Serve with sour cream and chips.

Adapted from RACHAEL RAY

Family Rating:
Brad: ***
Jordan: ***
Eli: *****
Phoebe: **
Overall Family Rating: 13/20

Skillet Pasta

I got this recipe from my youth minister's wife when I was in college. It was one of the first things I made as a new wife.

Skillet Pasta
1 lb. ground beef
salt, pepper, garlic powder
2 1/2 cups water
3 cups mostaccioli or penne pasta
1 jar spaghetti sauce
8 oz. grated mozzarella cheese
1/2 cup grated Parmesan cheese

Brown beef in a large skillet.  Drain.  Season beef with salt, pepper, and garlic powder. Add 2 1/2 cups water and bring to a boil.  Place pasta in the water and make sure it's covered.  Let boil until pasta is tender (this always takes longer than the box instructions tell you). Stir in spaghetti sauce.  Taste to adjust seasonings. Pour mozzarella over the pasta and then the Parmesan cheese.  Replace cover and let sit 3 minutes or until cheese is melted.

Family Rating:
Brad: ***
Jordan: **** (It gets an extra star because it's so darn easy and fast!)
Eli: ***
Phoebe: *****
Overall Family Rating: 15/20

Tortellini Soup

That Paula Dean sure knows how to make a soup! I found this recipe in some magazine a few years ago and it's one of our favorites.

Tortellini Soup
1 lb. Italian sausage
2 carrots, peeled and sliced
1 onion, diced
1 green bell pepper, chopped
4 cloves garlic, minced
2 (48 oz.) boxes of chicken broth
1 (15 oz.) can tomato sauce
2 medium zucchini, cut in half lengthwise and sliced
5-6 sprigs fresh rosemary, finely chopped or 1 teaspoon dried, crushed rosemary
1 (20 oz.) package refrigerated or frozen 3-cheese tortellini

In a large Dutch oven, combine sausage, carrots, onion, and bell pepper; cook over medium heat until sausage is brown and crumbles.  Drain well.  Add garlic and cook 1 minute. Stir in chicken broth and tomato sauce; bring to a boil, reduce heat, and simmer 5 minutes.  Add zucchini and rosemary; simmer 20 minutes.  Taste to adjust seasoning. Add tortellini and cook according to package directions or until tender.  Serve immediately.

**You can freeze this soup as well.  To freeze half, ladle out 1/2 of the soup before you add the tortellini, making sure to have a good ratio of broth and "goodies".  Let cool and then store in a ziplock bag to freeze.  To reheat: bring soup to a boil and continue as directed.

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: ****
Overall Family Rating: 19/20

Super Nachos

I got this recipe from our preacher's wife several years ago. It's so good. The kids devour it!

Super Nachos
1 lb. ground beef, browned, drained, and seasoned with salt and pepper
2 cans refried beans
1-2 cans chopped green chilies
16 oz. grated cheese
2 cans taco sauce
1 large can sliced black olives
chopped tomatoes
sour cream
tortilla chips

In a 9x13 inch pan, beef, beans, green chilies, cheese, taco sauce, and black olives.  Bake at 350 for 25-30 minutes. Serve with tortilla chips, sour cream, and chopped tomatoes.

I almost always half this when I make it for dinner.

Family Rating:
Brad: ***
Jordan: ***
Eli: *****
Phoebe: ****
Overall Family Rating: 15/20

Tomato Basil Soup (aka La Madeline Copycat)

La Madeline is one of my very favorite restaurants.  We'd be in serious trouble if I lived near one!  We don't so this soup serves as a nice substitute. 


Tomato Basil Soup
2 large cans whole tomatoes (I used Hunts because there is a difference in canned tomatoes!)
2 cups tomato juice
2 cups chicken stock
salt and pepper
about 1 teaspoon (or more) sugar
1 cup heavy cream (next time I might use half and half)
1 stick of butter
fresh basil (two big tubs from Wal-Mart)

Combine the canned tomatoes, juice, stock, salt, pepper, and sugar in a large stockpot and simmer for a good 30 minutes. Add your basil.  Using your food processor or a potato masher or an emulsion blender (this is what I used), blend the soup to desired consistency. (Mine was pretty blended because Eli doesn't like chunks in his soup.) Taste and adjust seasoning. (I added more salt and sugar at this point.) Add the butter and let melt. Remove from heat just before serving and stir in heavy cream. 



Adapted from COPYKAT RECIPES


Family Rating: 
Brad: *****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 20/20

Baked Chicken Taqutios

Photo from Our Best Bites

Baked Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 C shredded cooked chicken
1 C grated pepperjack cheese
small flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro. Add chicken and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.) Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with sour cream and salsa (I mix the two together and make "taquito dip").

Recipe adapted from OUR BEST BITES

Family Rating:
Brad: ***
Jordan: ***
Eli: *****
Phoebe: ***
Overall Family Rating: 14/20

Crockpot Chicken and Dumplings

I cannot tell you how good this is. Be sure to use name brand biscuits because I think the store brand ones have a funny taste to them. But I'm crazy that way.

Crockpot Chicken and Dumplings
chicken, 1-2 pounds
1 can cream of chicken
2 cans chicken broth
1 1/2 cup water
cut up carrots
celery
about 1 teaspoon of ground thyme (I don’t measure this and I use sparingly because I don’t love thyme.)
lots of ground black pepper
salt
1 package of biscuits

Combine chicken (I just put the frozen, whole chicken breasts in the crock pot), chicken broth, cream of chicken, water, peas, carrots, and your choice of seasonings, such as parsley, salt, pepper, garlic and onion powder to the Crock Pot and turn it to low (high if you want it to cook faster). Cook on low all day. (I’ve never had the chicken not cook all the way through.)

About 30 minutes before ready to eat, shred the chicken, cut biscuits into quarters, roll into balls and place in the Crock Pot. Stir occasionally. Sometimes it takes the biscuits about an hour to cook. Cover again until ready to eat.

Family Rating:
Brad: ****
Jordan: ****
El: ****
Phoebe: *****
Overall Family Rating: 17/20

Spaghetti or One of Mom's Favorite Comfort Foods

Spaghetti Sauce
1 lb. Italian sausage
1 jar roasted garlic spaghetti sauce
1 can Italian diced tomatoes
a cup or so of red wine
a big handful of Italian seasonings
a teaspoon or two of sugar (to taste)
a pinch of crushed red pepper
salt & pepper
cooked spaghetti noodles

Brown sausage in large skillet.  Deglaze the pan with red wine and let it reduce.  Add spaghetti sauce, diced tomatoes, and seasonings.  Let simmer while preparing noodles (or longer if there's time).  Taste and adjust seasonings as needed. Serve over al dente noodles.

Family Rating:
Brad: *****
Jordan: *****
Eli: ****
Phoebe: *****
Overall Family Rating: 19/20

Brown Sugar Crockpot Pork Loin

Photo from C&C Marriage Factory

Brown Sugar Glazed Pork Loin
1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Recipe from C&C MARRIAGE FACTORY

Family Rating:
Brad: ****
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 15/20

Oven Baked Sweet and Sour Chicken

This was easier than I thought it would be, you just need a lot of time before dinner to let it cook.

Photo from Mel's Kitchen Cafe

Oven Baked Sweet and Sour Chicken
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken half over the chicken.

Sauce:
1 1/2 cup sugar
8 tablespoons ketchup
1 cup vinegar
2 tablespoon soy sauce
2 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.

Recipe from MEL'S KITCHEN CAFE

Overall Family Rating:
Brad: ****
Jordan: ****
Eli: *****
Phoebe: *****
Overall Family Rating: 18/20

Tortellini Spinach Bake

Photo from Our Best Bites

Tortellini Spinach Bake
12 oz. cheese filled tortellini (I used whole grain)
8 pieces of bacon oz bacon
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, grate some lemon zest from lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and the juice from the lemon to the sauce. Continue to stir until thickened, 2-3 minutes. Remove from heat.

Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.

Adapted from OUR BEST BITES

Family Rating:
Brad: ***
Jordan: ****
Eli: ***
Phoebe: ***** (Little Sister loved this dish! She had three helpings!)
Overall Family Rating: 15/20

Philly Cheesesteak Calzone

Photo from Mel's Kitchen Cafe

Philly Cheesesteak Calzone
1 pizza dough ball, thawed
16 ounces deli roast beef, thinly sliced (leftover roast beef like this Italian Beef or this French Dip would work great in this)
1 tablespoon olive oil
1/2 medium yellow onions, cut in half and sliced into thin half moons
1 green pepper, chopped
6 ounces white button mushrooms, sliced
8 ounces provolone cheese, grated or thinly sliced

Separate the dough into 7 or 8 pieces and shape into a ball. Let them rest lightly covered for 10-15 minutes to help the dough relax a bit.

While the dough rests, preheat the oven to 400 degrees and heat the oil in a large nonstick skillet. Add the onions and mushrooms and cook, stirring now and then, until the onions begin to become translucent and the mushrooms start to cook down, about 3 minutes. Add the peppers and continue to cook until the vegetables are tender and most of the liquid has cooked off, about another 3-5 minutes. Toss in the roast beef and cook until the beef is warmed through (if there is still a lot of liquid left in the skillet from adding the roast beef, either drain the liquid or cook until the liquid evaporates). Take the skillet off the heat.

Using a nonstick mat or a lightly greased countertop, working one at a time, start flattening each piece of dough into a circle. On the bottom half of the dough circle, leaving at least a 3/4-inch edge on the bottom and sides to crimp later, layer on a portion of the meat and veggies, taking care to portion the meat and vegetables so you’ll have enough for each calzone. Top the meat and veggies with cheese. Grab the top edge of the dough and fold it up and over the filling. Pinch edges to seal. Transfer to a cookie sheet and bake for 14-15 minutes until golden brown and cooked through.

Recipe adapted from MEL'S KITCHEN CAFE

Family Rating:
Brad: ***
Jordan: ****
Eli: ****
Phoebe: ****
Overall Family Rating: 15/20

Crockpot Enchilada Soup

The day I served this, the kids both had friends over after church. All four kids gobbled it up and asked for seconds!

Photo by Real Mom Kitchen

Crockpot Enchilada Soup
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used red)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk
1 cup shredded Pepper jack cheese
2 chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips.

Recipe from REAL MOM KITCHEN

Family Rating:
Brad: *****
Jordan: ***
Eli: *****
Phoebe: ****
Overall Family Rating: 17/20

Peasant Pasta

My sis-in-law, Sarah, found this recipe for me long ago. The original recipe called for peas, but since peas are from the devil, I leave them out.

Peasant Pasta
1 tablespoon extra-virgin olive oil
1 lb. Italian sausage
3 to 4 cloves garlic, chopped, optional
1/2 cup chicken
1 (28-ounce) can crushed tomatoes
1 tsp. sugar
a pinch of crushed red pepper
salt and pepper
1/2 cup half-and-half
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente
grated Parmesan cheese

Cook noodles according to package directions. Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Add a little sugar, a little crushed red pepper and salt and pepper. Taste to adjust seasonings. Simmer while pasta cooks. Stir cream into your sauce. Toss hot drained penne in pan with the sauce, stir to combing. Throw in basil and stir then transfer pasta to serving bowl.

Family Rating:
Brad: *****
Jordan: *****
Eli: *** (My boy is not big on pasta.)
Phoebe: *****
Overall Family Rating: 18/20

Baked Ham and Cheese Croissants

My kiddos loved these more than I though they would. A perfect dinner for those busy evenings! We call those "Wednesday Night Meals" around here.

Photo from Real Mom Kitchen

Baked Ham and Cheese Croissants
4 oz cream cheese, softened
1/2 Tbsp honey dijon mustard
6 large croissants
6 slices of Monterrey jack or Colby jack cheese (I used Colby Jack)
1/2 pound shaved ham

Blend the cream cheese and mustard together until combined well. Slice croissants in half and spread some of the cream cheese over both sides of the croissants. Place a slice of cheese on each croissant and divide meat evenly between each croissants. Close croissants and place on a baking sheet. Bake them at 350 for 15 minutes until golden and crispy. Eat immediately.

Recipe from REAL MOM KITCHEN

Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 14/20 with special consideration because it was sooooo easy!

Crispy Southwest Wraps

Photo from MEL'S KITCHEN CAFE

Crispy Southwest Wraps
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
Sour cream
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Dot with sour cream. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Adapted from MEL'S KITCHEN CAFE

Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 14/20

Chicken Pot Pie

My mom made this when I was a kid. Talk about comfort food! She uses frozen vegetable, though. I prefer canned veggies since frozen vegetables tend to "squeak" in my teeth and I hate that!

Chicken Pot Pie
2 cups cooked and shredded chicken
2 cans cream of potato soup
1 small can corn
1 small can green beans
1 small can sliced carrots
1/2 cup milk
1/2 tsp. ground thyme
salt & pepper to taste
2 pie crusts

Preheat oven to 375 degrees. Drain veggies and combine all ingredients (except pie crust) in a large bowl.  Place one pie crust in the bottom of a pie pan.  Pour chicken filling into pie crust and top with second crust.  Crimp edges and cut slits in the top to allow steam to escape.  Bake for 40-1 hour or until crust is golden brown.  Cool 10 minutes and serve. 

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 20/20

Homemade Pie Crust:
1 crust:
1 cup flour
1/2 tsp. salt
1/3 cup + 1 tbl. shortening or butter (I prefer butter, but the crust isn't quite as flaky with butter)
3 tbl. water

Sift dry ingredients.  Cut in shortening until mixture looks like breadcrumbs.  Add water and stir until it comes together.  Roll out on a floured surface.

Cheeseburger Roll-Up

Cheeseburger Roll-Up1 lb. lean ground beef
4 slices  bacon, chopped
1 small onion, chopped
ketchup
mustard
4-6 oz. Velveeta, cut into 1/2-inch cubes
frozen pizza dough ball

Preheat oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Season with a big blob of ketchup and a half size of mustard. Taste. Adjust seasonings (I always have to add more ketchup and mustard). Add Velveeta; cook 5 min. or until melted, stirring frequently. Cool 10 min.

Roll dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down. Bake 20 to 25 min. or until golden brown.

Adapted from KRAFT FOODS

Family Rating:
Brad: ****
Jordan: ***
Phoebe: ****
Eli: ****
Overall Family Rating: 15/20

Broiled Tilapia

Baked Tilapia
6-8 tilapia fillets
2-3 tablespoons butter
Cajun seasonings
coarse salt

Turn the oven broiler on medium high. Place butter in a 9x13 inch pan and put in the oven until butter is melted. Swirl the pan around until butter covers the bottom of the pan. Dip one side of tilapia in butter and then flip it over; repeat with remaining pieces. Sprinkle lightly with salt and Cajun seasoning (you can always add more later if you want it spicier). Return pan to oven and broil 5-10 minutes or until flakes easily with a fork.

Family Rating:
Brad: ***
Jordan: ****
Eli: ***
Phoebe: **** (She did think it was a little spicy.)
Overall Family Rating: 14/20

Chicken Cacciatore

I got this recipe years ago from my aunt. She uses a different kind of sauce, but I like Ragu Roasted Garlic better! Usually I make a huge batch and freeze the leftover sauce.

Chicken Cacciatore
2-3 lbs. boneless, skinless chicken thighs
1 jar spaghetti sauce (I like Ragu Roasted Garlic)
a couple of good glugs of red wine
1 can Italian diced tomatoes
a palmful of dried Italian seasonings
1-2 teaspoons sugar
coarse salt
a pinch of crushed red pepper flakes
black pepper
1 lb. linguine

Salt and pepper the chicken thighs and brown in evoo over medium heat in a large skillet. Remove from pan. Deglaze pan with red wine and add spaghetti sauce, diced tomatoes, and seasonings. Taste to see if needs more sugar or salt. Return chicken to pan and reduce heat to simmer while pasta cooks. Serve sauce over pasta topped with Parmesan cheese.

Family Rating:
Brad: ****
Jordan: *****
Eli: ****
Phoebe: ***** (She liked this so much, she was licking the sauce off the plate!)
Overall Family Rating: 18/20

Herbed Pork Loin

Herb Marinated Pork Loin
Grated zest of 1 lemon
3/4 cup freshly squeezed lemon juice (4-6 lemons)
1/2 cup olive oil, plus extra for brushing the grill
2 tbsp. minced garlic (6 cloves)
1 1/2 tbsp. minced fresh rosemary leaves
1 tbsp. chopped fresh thyme leaves
2 tsp. Dijon mustard
Kosher salt
2 pork tenderloins, about 1 lb. each
Freshly ground black pepper

Directions:
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon Ziploc bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferable overnight.

When you are ready to cook the pork, heat a charcoal or gas grill. Brush the grate of the grill with oil to prevent the pork from sticking. Remove the meat from the marinade and discard the marinade. Sprinkle the tenderloins generously with salt and pepper. Grill the tenderloins, turning a few times to brown on all sides, for 15-25 minutes (depending on the temperature of the grill) until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Slice and serve warm with the juices that collect on the platter.

Or preheat the oven to 375 degrees. Place pork in a 9x13 inch baking pan and pour marinade over the top. Bake for 45-50 minutes or until meat thermometer reads 135-145 degrees.

Family Rating:
Brad: ****
Jordan: *** (I've tried several pork loin recipes and I've decided that maybe I'm just not that thrilled about pork loin.)
Eli: ****
Phoebe: ****
Overall Family Rating: 15/20

Pizza Bites

A kid and grown-up favorite!

Pizza Bites
1 frozen pizza dough, thawed
4 oz. mozzarella cheese, cubed into 20 pieces
Sliced pepperoni (I use turkey pepperoni)

Olive oil
Italian seasoning
Grated Parmesan cheese
warmed spaghetti sauce, optional

Directions:
Preheat the oven to 400˚ F. Lightly grease a 9-inch pie plate or cake pan. Divide the pizza dough into fourths. Divide each fourth into five pieces. Take one of the dough pieces, top with two slices of pepperoni and a piece of cheese. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces.

Lightly brush the tops of the dough balls with olive oil. Sprinkle with Italian seasoning and grated Parmesan cheese. Bake for 20 minutes, or until the tops are golden brown. Serve warm with spaghetti sauce for dipping.

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 20/20

Recipe from ANNIE'S EATS

Beach Shrimp

Photo by Ralph Anderson

Beach Shrimp
3 pounds unpeeled, large raw shrimp
1 (16-oz.) bottle Italian dressing
1 1/2 tablespoons freshly ground pepper
2 garlic cloves, pressed
2 lemons, halved
1/4 cup chopped fresh parsley
1/2 cup butter, cut up

Place first 4 ingredients in a 13- x 9-inch baking dish, tossing to coat. Squeeze juice from lemons over shrimp mixture, and stir. Add lemon halves to pan. Sprinkle evenly with parsley; dot with butter. Bake at 375° for 25 minutes, stirring after 15 minutes. Serve in pan.

Recipe from SOUTHERN LIVING

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 20/20

Orange Thai Skewers with Fried Rice

Picture from Our Best Bites

Orange Thai Skewers
1 orange
1/4 C soy sauce
1/4 C seasoned rice wine vinegar
1 T honey
1T sesame oil
1 t ground ginger
1 t coriander
4 cloves garlic
3 t Sriracha chili sauce

1 1/2 lb flank steak


Stick the flank steak in the freezer for about 20 minutes while you prepare marinade. Grab a bowl for your marinade. Zest your orange and add all of the zest to the bowl. Then cut the orange in half and add all of the juice as well. You should have at least 1/4 C orange juice and anything more than that is just fine. To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha. Whisk the marinade so everything is combined. Take the flank steak and slice it across the grain into about 1/4" slices.

When you're ready to get cookin' preheat your grill. Then take your skewers(pre-soaked if you're using wood/bamboo ones) and thread on the strips of meat, just like you're stitching.Place them on the grill. These cook really fast. Overcooked flank steak will be tough and chewy, so don't over do it! They should only take about 3-4 minutes on each side. Flip half way through.

Now these don't only cook fast, they cool fast. So get the rest of your meal all ready, set the table, gather the kids, etc. Grill these up at the last minute so you can serve them hot off the grill, literally.

Adapted from OUR BEST BITES

Fried Rice
3-4 tablespoons butter
2-3 tablespoons sesame oil
soy sauce (I don't measure, just dump from the bottom)
cut-up zucchini, squash, mushrooms, or whatever veggies you like in your fried rice
1 cup white or brown rice, prepared from packaged directions, placed in a ziplock, and stuck in the fridge (I usually do this in the morning so it'll sit all day.)
a handful of frozen peas
sesame seeds

Turn the heat on a heavy skillet on as high as it'll go. Melt butter and sesame oil together and then throw in the veggies. If using mushrooms, don't throw these in yet because they cook faster. Drizzle with a good drizzle of soy sauce and stir around until cooked. Taste and add salt if needed. Sprinkle with sesame seeds. Transfer to a bowl. Do the same with the mushrooms. Repeat with the cold rice, adding soy sauce a little at a time until tasty. Pour the veggies back in, stir, and serve.

Family Rating:
Brad: ****
Jordan: ****
Eli: *** (he liked the meat better than the rice)
Phoebe: ****
Overall Family Rating: 15/20

Chicken Chimichangas

Photo from Southern Living

Chicken Chimichangas
1 (16-ounce) jar picante sauce or salsa, divided
3-4 cups chopped cooked chicken
1/2 of a small onion, diced
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
10 (8-inch) flour tortillas
2 cups (12 ounces) shredded Cheddar cheese
Toppings: guacamole, sour cream, shredded lettuce, diced tomato

Combine 3/4 cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese. Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray. Bake at 425° for 8 minutes; turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.

Recipe adapted from MY RECIPES.

Family Rating:
Brad: ****
Jordan: ***
Eli: ***
Phoebe: ****
Overall Family Rating: 14/20

Breakfast Casserole

Breakfast Casserole:
1 tube crescent rolls
1 lb. breakfast sausage, browned
1 can diced green chilies
6-8 eggs
1 1/2-2 cups grated Cheddar or Mexican blend cheese
a good glug of half-and-half or milk
salt & pepper

In a 9x13 inch pan, spread the crescent rolls over the bottom and smoosh the seams together. Pour sausage and green chilies over the top and top with cheese. In a separate bowl, combine the eggs, milk, and salt and pepper (sometimes I put cayenne or Cajun seasonings or Julios in too) and stir together. Pour over cheese and sausage. Bake at 375 for 20-30 minutes or until eggs are set and a little brown on top.

* I usually only make a half recipe and save the extra sausage for another casserole.

Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 14/20

Grilled Shrimp and Polenta

I *heart* grilled polenta. If you like cornbread or grits and all things grilled, then you'll love this dish.



Photo from Tina Rupp

Grilled Shrimp and Polenta
1-2 lbs. shrimp, deveined and peeled with tail left on
2 tablespoons extra virgin olive oil
Juice of 1 large lemon, plus 1 tablespoon grated peel and wedges for serving
1/2-1 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper (go easy on this because it can get hot quick)
One tube prepared plain or sun-dried tomato polenta (18 ounces), cut into 12 slices
3 tablespoons extra virgin olive oil
Salt and pepper

Pre-heat a grill or grill pan to medium-high. In a shallow dish, toss the shrimp with 2 tablespoons EVOO, the lemon peel, paprika and cayenne.

Brush the polenta with 3 tablespoons EVOO and season with salt and pepper.

Cover and grill the shrimp and polenta, turning once, until the shrimp is opaque and the polenta is charred, about 6 minutes. Squeeze lemon juice over shrimp before serving.

Recipe adapted from RACHAEL RAY

Family Rating:
Brad: ****
Jordan: *****
Eli: ****
Phoebe: *****
Nena: *****
Overall Family Rating: 23/25

Lemon Basil Pasta With Grilled Chicken

I made this for Brad for Father's Day this year, and as I cooked it, he was pretty skeptical since pasta isn't his absolute favorite thing. He likes it, but pasta dishes rarely get five stars. This blew him away!




Photo from The Pioneer Woman

Lemon Basil Pasta with Grilled Chicken

The night before, toss 4 chicken breasts into a gallon-size ziplock bag with the juice of four lemons, a generous amount of olive oil, a couple good squirts of dijon mustard, about the same amount of honey, and some course salt. Store in the fridge, mushing the bag a few times throughout the day, until ready to grill.

4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
1/2 stick Butter
3 whole Lemons, Juiced
3/4 cups Heavy Cream
1/4 cup Half-and-half
1-1/2 cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Recipe from THE PIONEER WOMAN

Family Rating:
Brad: *****
Jordan: *****
Eli: ***
Phoebe: *****
Nena: *****
Overall Family Rating: 23/25

Blue Cheese Burgers

My very favorite burger ever.



Photos and recipe from THE PIONEER WOMAN

Blue Cheese Burgers

2 pounds 80/20 Ground Beef
1 teaspoon Salt
1/2 teaspoon Black Pepper
Tabasco Sauce, To Taste
2 Tablespoons Butter
1 whole Red Onion, Sliced
2 Tablespoons Brown Sugar
1/4 cup Real Mayonnaise
Kaiser Rolls
1 cup Crumbled Blue Cheese
Your Favorite Lettuce

Place the ground beef into a medium mixing bowl. Add 1 teaspoon salt and ½ teaspoon of ground black pepper. Add a few dashes of Tabasco sauce. With your hands, mix the meat and seasoning well. Set aside.

Next, for the onions, heat a medium skillet over low heat. Add in 2 tablespoons butter. Dump in the sliced (not too thick, not too thin) red onions. Now add 2 generous tablespoons brown sugar. Give it a toss to combine the ingredients, and then allow the onions to caramelize over low heat for about twenty minutes, tossing occasionally.

While the onions are caramelizing, make the spicy mayo: Place ¼ cup mayonnaise into a small bowl and simply add a few dashes of Tabasco. Stir together and test for taste.

Next, slice the Kaiser rolls in half and spread each half with about ½ tablespoon of butter. Place them face down on a grill pan or skillet over medium heat. Lightly grill the rolls so they’ll be tough enough to hold the spicy mayo. Let the rolls cool on a plate until you need them.

Form the meat into two patties and place on a grill pan or skillet over medium to medium-low heat. Allow each to cook about 3 minutes, then using a spatula, rotate 45 degrees, leaving it on the same side.

Flip the burger and cook it for a couple of minutes, rotating it 45 degrees again to get the nice grill marks.

Now add a large helping of caramelized onions over top of that glorious patty, followed by an equally generous helping of crumbled blue cheese.

As it finishes cooking, spread the spicy mayo on the Kaiser rolls and transfer the burger onto the bottom half of the bun. Top with a handful of greens and top with the bun.

Family Rating:
Brad: ****
Jordan: ***** (This is my very favorite burger to eat at home!)
Nena: **** (Yep, she had dinner with us.)
Eli & Phoebe had hot dogs so this is a skewed rating...only 15 stars total
Overall Family Rating: 13/15

Cowboy Calzones

Cowboy Calzones

1/2 lb. hot breakfast sausage
1 lb. ground beef
1/2 onion, diced
1 can Rotel
8 oz. whole milk Ricotta cheese
1/2 cup grated mozzarella
1/2 cup grated Monterey Jack cheese
1 egg, beaten
salt and pepper
1 pizza crust
olive oil for brushing

Preheat oven to 450 degrees. Brown sausage, ground beef, and onion in large skillet. Drain excess grease. Pour in Rotel; stir to combine. Cook for 2 minutes. Remove from heat and allow to cool for a few minutes. In a bowl, combine the ricotta, Monterey Jack, mozzarella, and egg. Add a little salt and pepper. Add the cooled meat mixture to the cheese mixture and stir gently to combine. Freeze half the mixture for a future meal in a labeled ziplock bag. Divide pizza dough into 8 equal portions and roll into circles about 6 inches in diameter. Place a few tablespoons of filling into each circle. Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside. Press a fork along the edge to seal closed, then transfer the calzone to a greased baking sheet. Repeat with remaining pizza circles. Brush with olive oil. Bake for 12 to 15 minutes, until golden brown. Serve with warmed marinara sauce.

Recipe from The Pioneer Woman Cookbook

Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: *****
Overall Family Rating: 15/20

Smoky Chicken Barbecue Kabobs

Photo from Southern Living

Smoky Chicken Barbecue Kabobs
1 pound skinned and boned chicken breasts
1/2 large red onion, cut into fourths and separated into pieces
1 pt. cherry tomatoes
1 red bell pepper
8 (8-inch) metal skewers
Smoky Barbecue Rub
White Barbecue Sauce

Preheat grill to 350° to 400° (medium-high) heat. Cut chicken into 1-inch cubes. Thread chicken, onion, and tomatoes alternately onto skewers, leaving a 1/4-inch space between pieces. Sprinkle kabobs with Smoky Barbecue Rub. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side. Serve with White Barbecue Sauce.

Smoky Barbecue Rub:
Stir together 2 tablespoons brown sugar, 2 teaspoons garlic salt, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon oregano.

White Barbecue Sauce:
Stir together 1 1/2 cups mayonnaise, 1/2 cup white vinegar, 1 teaspoon pepper, 1/2 teaspoon salt, 2 (or more) teaspoons sugar, and 1 clove garlic minced.

Recipe adapted from SOUTHERN LIVING.

Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 14/20

Crockpot Cajun Spaghetti

Recipe from Carrie Nimz (aka "Sister")

Crockpot Cajun Spaghetti
2 lbs. ground beef
1 regular bag seasoning blend (this is in the frozen vegetable section at Wal-Mart and it has diced onions, celery, and bell peppers)
1-2 teaspoons Tony Chachere's Cajun seasoning
1/2 teaspoon white pepper (I substituted black)
1/2 teaspoon cayenne pepper
Tone's granulated garlic, to taste (I used a small palmful)
Tone's Italian seasoning (I used a small palmful)
Tone's Rosemary Garlic seasoning (about a tablespoon)
Bay leaves ( I use 3 large or 5 small)
2-3 cloves garlic, minced
1 jar Alfredo sauce
1-2 jar Tomato Basil spaghetti sauce (I used one, but next time I'll use two)

Cook beef until done in a large skillet and season with everything except sauces and bay leaves. Add to crockpot, along with sauces and bay leaves, and cook on low anywhere from 2 hours to all day. Serve over spaghetti noodles. Freeze leftovers in ziplock bags for future use.

Family Rating:
Brad: **
Jordan: **** (Extra star because it's an easy, crockpot meal and makes enough to freeze for two more meals.)
Eli: ****
Phoebe: *****
Overall Family Rating: 15/20

Notes: This was one of those recipes that didn't really come with measurements so I just guessed and documented what I did. It wasn't Brad's favorite because he said he like "regular" spaghetti better. Unfortunately, "regular" spaghetti is a little more involved and this was so dang easy.

Shrimp and Grits

Photo from Our Best Bites

Shrimp and Grits
4 c. water
1 c. grits (regular or quick-cooking, but not instant)
3 Tbsp. salted butter
Tabasco sauce to taste
2 cups (8 ounces) shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 oz. regular (not thick-sliced or maple) bacon, cut into bite-sized pieces
1 Tbsp. + 1 tsp. lemon juice
2 Tbsp. fresh chopped parsley
1 c. sliced mushrooms
2 cloves garlic, minced

Cook grits according to package directions. When you have about 15 minutes left on the grits, cook the bacon until brown and crispy. Transfer the bacon to a paper towel-lined plate, reserving the bacon drippings.

Cook the shrimp in the bacon drippings over medium-high heat until they are just starting to turn pink (about 2 minutes). Add the lemon juice, garlic, mushrooms, parsley, and cooked bacon and cook for about 3 more minutes or until the shrimp are just pink all the way through. Season with kosher salt and Tabasco sauce to taste (if desired).

When the grits are done cooking, stir in the butter and cheese until smooth. Season with kosher salt and Tabasco sauce to taste. Ladle the grits into shallow bowls and top with the shrimp mixture for serving (although you’ll want to stir it all together before eating). Serve with a light green salad to offset the heaviness of the grits. Serves 4-6.

Adapted from OUR BEST BITES

Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ***
Overall Family Rating: 13/20

Oven Baked Ribs

This is the only way I make ribs. They come out perfect even if you're not a grill master.



Picture from MEL'S KITCHEN CAFE

Best Oven Baked Ribs

*Makes 2 slabs ribs

2 whole slabs pork baby back ribs, silver skin removed

Dry Rub:
8 tablespoons light brown sugar, tightly packed
2 tablespoons kosher salt (Morton’s brand – other brands may vary in strength)
1 tablespoon chili powder
1/2 tablespoon ground black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon smoked paprika or regular paprika
1/2 tablespoon Old Bay seasoning
1/2 tablespoon dried thyme
1/2 tablespoon onion powder
1/2 tablespoon garlic powder

1-2 cups BBQ sauce

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil or a double layer of regular tin foil, shiny side down. Sprinkle each side of the ribs generously with the dry rub. Pat the dry rub into the meat. Wrap the ribs tightly in the foil and refrigerate the ribs for a minimum of 8 hours or overnight and up to 48 hours.

When ready to bake the ribs, preheat oven to 250 degrees F.

Place the ribs (still in the foil packets) on a foil lined baking sheet and bake the ribs in the oven for 2 1/2 hours-3 hours or until tender when picked up with tongs. The meat will come easily off of the bone!

Remove ribs from foil and place on another foil lined baking sheet. Brush with your favorite BBQ sauce and broil until charred and bubbly. Alternately, you can grill the ribs at this point, if you like, but sometimes they are falling off the bone and are so tender that it is a little difficult. Cut the ribs into individual portions (2-3 ribs per person). Serve with additional BBQ sauce, if desired.

Recipe adapted from Mel's Kitchen Cafe

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: ***** (She originally said six stars because she just loved them that much!)
Overall Family Rating: 20/20

Notes: This recipe is awesome! We've all had really good ribs before (prepared by other people) that takes hours--even days! These are just as good as the prep is so much easier. As is the clean-up. Brad said that nothing beats a Mike Robertson or Jimmy Newman rib, but this comes about as darn close as we're gonna make.

Seriously, yummy.

Easy Fish Tacos

Picture taken by thedishbyish on Tasty Kitchen.

Easy Fish Tacos
4 (or more) pieces Tilapia Fish Fillets
2 Tablespoons Cajun Or Blackening Spice Mix
salt to taste
a pat of butter
¼ cups Sour Cream
2 El Pato sauce
1 cup Shredded Cabbage (Coleslaw Style), Divided
1 Tablespoon Oil
6 pieces Flour Tortillas (Soft Taco Size)
1 cup Shredded Cheese (mexican Blend)
1 whole Avocado, Sliced

Preheat broiler. Sprinkle tilapia with salt and seasonings. Melt butter in a large pan. Place tilapia in pan and broil until done. It only takes a few minutes. Mix the sour cream and salsa together and add about half of the shredded cabbage. Mix to make a creamy slaw. Set aside. When fish is cooked, break up into smaller pieces. Warm tortillas on an electric griddle, pile on a little tilapia, add cheese, coleslaw, avacado, and more salsa.

Adapted from TASTY KITCHEN

Family Rating:
Brad: **** (He wanted to give this recipe five stars, but I reminded him that THE PORT ARANSAS SPECIAL gets five stars because it's better so he should only give it four. He responded that Mexican food should always get five stars, but I made him change it to four.)
Jordan: ***
Eli: ****
Phoebe: * (she did not like the fish)
Overall Family Rating: 12/20

Grilled Farmstand Pizza

No picture here, but it's really pretty and really yummy. Kind of a messy prep, but so worth it.


Farm Stand Pizza
pizza dough
1/2 red bell pepper
1/2 green bell pepper
a little cooked Itailan sausage (about a link or two)
sliced black olives
sliced, fresh mushrooms (I only do about three because I'm the only one who likes them)
fresh mozzarella
feta cheese
olive oil
course salt
fresh basil

To prep the pizza, you need to roll the dough into four or five individiual pizza dough balls and roll into thin (as thin as you can get them) round pizzas. Cook the peppers and the mushrooms in a skillet with a little olive oil and salt. Heat your grill to low or medium-low heat. Tear the mozzarella into small pieces.

Grill your pizzas on one side until they are mostly cooked through and golden brown (maybe even a little scorched) on the bottom. Take them back inside to assemble.

To assemble the pizzas, drizzle the cooked side with a little olive oil and top with peppers, mushrooms, black olives, sausage, mozzarella, feta, and sprinkle a little course salt on top.

Take it back to the grill and grill the other side until it's done and the cheese is melty.

Recipe adapted from SAVE THE PHILLIPS FAMILY and http://annies-eats.net/2010/06/24/grilled-pizza/.

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 20/20

Ham and Cheese Braid

Cheesy Ham and Broccoli Braid

1 1/2 cups cooked ham, chopped
1 cup fresh broccoli florets, cut into bite-size pieces
1 tablespoon dried parsley
2 tablespoons Dijon mustard
2 cups shredded Swiss cheese
2 cans refrigerated crescent roll dough (I used the Pillsbury Crescent Recipe Creations)

Preheat oven to 350 degrees. In a large bowl, combine ham, broccoli, parsley, mustard and cheese. Stir well. Unroll the crescent roll dough and arrange flat on a n 11X17 baking sheet. Pinch together perforations to form a single sheet of dough (adapt or eliminate this step if using the Recipe Creations dough). Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the filling along the center strip (it will be piled high but the strips will reach over the mound of filling when it is braided). Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal. Bake in preheated oven for 20 to 25 minutes until deep golden brown. Cut into slices and serve immediately.

Adapted from Mel's Kitchen Cafe (found HERE)

Family Rating:
Brad: **
Jordan: *** (I'd give it 4 stars because it's so easy, but the leftovers don't heat up well because the crescent rolls get mushy so I only gave it 3.)
Eli: ****
Phoebe: *****
Overall Family Rating: 14/20

Fancy Shrimp Pasta

This may be my very favorite summertime dish! I adore everything about it. The shrimp. The sauce. The presentation. The whole recipe just screams "summer".


Photo from The Pioneer Woman

Fancy Shrimp Pasta

½ cups Olive Oil
4 cloves Garlic, Minced
3 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes
½ cups White Wine
2 pounds Jumbo Or Large Shrimp, Peeled And Deveined
Salt And Pepper, to taste
Fresh Basil, chopped
1 pound Linguine, Uncooked
Red Pepper Flakes, to taste


Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.

In a large skillet or pot, heat olive oil over medium heat. Add garlic and saute for a minute. Dump in the tomatoes and wine. Stir the mixture together, season with salt and pepper, and allow to cook for ten minutes.

Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.

Throw the shrimp on the top of the pasta sauce. Throw the drained pasta over the top, then pour the whole dish onto the foil. Tightly wrap the foil into a parcel.

Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving.

Open the foil parcel right before serving. Sprinkle basil over the top. Check for seasonings because it always needs a lot more salt than you think.

Recipe adapted from The Pioneer Woman Cooks

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 20/20

Notes: This is a very simple, but incredibly "fancy" meal. It makes a TON so be sure to invite over some friends because it doesn't keep well due to the shrimp.

Pepperoncini Beef Sandwiches

Pepperoncini Beef Sandwiches

1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)

Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.

For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.

Recipe adapted by Our Best Bites from Allrecipes

Rating:
Brad: ***
Jordan: **** (Four stars because it's waaaaay easy.)
Eli: ***
Phoebe: * (She thought it was too hot, but ate a little.)
Overall Family Rating: 11/20

BBQ Sloppy Joes

Ingredients
1 1/2 pounds lean ground beef
1 (14.5-oz.) can diced tomatoes
1 cup ketchup
1/2 cup bottled barbecue sauce
1 tablespoon Worcestershire sauce
2 tablespoons chopped pickled jalapeño peppers (optional; I never use them)
1 tablespoon liquid from pickled jalapeño peppers (optional; I never use these either)
1 (11.25-oz.) package frozen garlic Texas toast
1/2 cup (2 oz.) shredded Cheddar cheese


Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; drain well. Return to skillet. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeño peppers and liquid. Cover and cook 10 minutes. Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.


Rating:
Brad: **
Jordan: **** (Extra star for the ease of preparation. This is a great go-to meal.)
Eli: *****
Phoebe: *****
Overall Family Rating: 16/20

Ocean City Crab Cakes

We called these Ocean City Crab Cakes because we first had these in Ocean City, NJ on vacation. :)



Ocean City Crab Cakes

Ingredients
1 (16-oz.) package fresh lump crabmeat, drained
4 large lemons, divided
2 large egg, lightly beaten
3 tablespoons mayonnaise
1 teaspoon Old Bay seasoning
2 teaspoons Dijon mustard
1 1/2 cups panko (Japanese breadcrumbs), divided
1/4 cup canola oil

Preparation


1. Pick crabmeat, removing any bits of shell.

2. Grate zest from 2 lemons to equal 2 tsp.; cut lemons in half, and squeeze juice into a measuring cup to equal 1/4 cup. Stir together lemon zest and juice and next 5 ingredients until well blended. Gently fold in crabmeat and 1 cup breadcrumbs.

3. Shape mixture into 8 patties. Dredge patties in remaining 1/2 cup breadcrumbs.

4. Cook half of patties, in 2 Tbsp. hot oil in a large nonstick skillet over medium heat, 2 minutes on each side or until golden brown; drain on a wire rack. Repeat procedure with remaining oil and patties.

5. Cut remaining 2 lemons into wedges. Serve crab cakes with lemon wedges and remoulade sauce*.

Southern Living JUNE 2011


*Remoulade sauce:
½ cup plus 2 tbsp. light mayonnaise
2 tbsp. stone ground mustard
1 clove garlic, minced
1½ tbsp. pickle juice
½ tsp. prepared horseradish
¼ tsp. cayenne pepper
¼ tsp. hot paprika
Dash of hot sauce

Directions:
To make the remoulade sauce, combine all of the sauce ingredients in a blender or food processor and process until smooth. (If you don’t have a blender or food processor, you can just mix it in a small bowl with a spoon.) Adjust seasonings to taste. Chill until ready to use.

From Annie's Eats

Ratings:
Brad: ***
Jordan: ***
Eli: **
Phoebe: (no stars because she didn't eat them)

Overall Family Rating: 8/20