Company Pot Roast

            After 10 years of teaching I finally had a spring break this year!  I've never had one before and I was really looking forward to having 10 days off from work.  While many of my colleagues had vacations on the brain my mind was on the kitchen.  For a week ahead of time I made a long list of things that I've been wanting to cook or bake but haven't had time to do.  I accomplished almost all of them surprisingly.

            One thing on my list was Company Pot Roast.   I know you are probably wondering why a pot roast made it on my to do list but the reason was a simple one.  The pot roast needs to cook in the oven for 2-2 1/2 hours and I just don't have that kind of time after work.  There's also a but of prep work to be done with all the chopping of the vegetables.

            Once everything is chopped and placed in the pan it's a waiting game until two hours have passed.  Then a sauce is made from the veggies and drippings in the pan.  The sauce was thick and tasted of vegetables and herbs.  It went perfectly with the pot roast and the rest of the vegetables.  The vegetables and pot roast cook in a red wine and tomato sauce which gives the pot roast some much needed flavor.

    

      Company Pot Roast  (adapted from Delightfully Dowling)

     

1 (3-5 lb.) boneless beef chuck roast

1 t. sea salt

1 t. black pepper

1/4 c. flour

2 T. olive oil

1 c. carrots, chopped

1 onion, chopped

1 c. celery, chopped

2 leeks, white & light green parts 

5 garlic cloves, minced

1 1/2 c. merlot

1 (28 oz) can whole plum tomatoes in puree

1 c. chicken stock

1 t. thyme

1 t. rosemary

1 t. black pepper

1 T. butter

2 T. flour

1. Preheat the oven to 325 degrees.

2. In a large skillet heat the olive oil over medium high heat.  Sprinkle the roast with salt and pepper then dredge through the flour covering all sides. 

3. Place the roast in the skillet and sear on one side for 4-5 minutes or until nicely browned. Flip the roast and sear on the other side.  Turn and sear the ends as well. Remove the roast and place in a 9 x 13 baking dish or a roasting pan.

4. Pour 1 T. olive oil into the skillet.  Add in the carrots, onions, celery, leeks, garlic, salt, and pepper and cook over medium heat for 10-15 minutes, stirring occasionally.

5.  Add the wine to the vegetables and bring to a boil.  Stir in the tomatoes, chicken stock, and additional black pepper to taste.

6.  Pour the mixture over top of the roast in the pan and sprinkle with rosemary and thyme.  Cover with foil and bake in the over for 2 hours or until a meat thermometer reads 160 degrees.  Reduce the temperature to 250 degrees after about an hour to keep the sauce at a simmer.

6. Remove the roast to a cutting board and slice.  Transfer half of the vegetable and sauce mix to a food processor and puree.

7.  Put the puree in a saucepan over medium heat.  Add in butter and flour and simmer for 5 minutes.  Add salt and pepper if needed.  

8.  Serve the sliced meat with the sauce over top of a spoonful of vegetables on the side.  

This post linked to: 
Tasty Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesday,   Tempt My Tummy Tuesday, 
It's A Keeper Thursday,

Chicken Sorrentino Penne (Secret Recipe Club)

   Another month has passed and it's time once more for the Secret Recipe Club.  It's been one year since I first joined and while there have been some bumps in the road I've mostly enjoyed searching new blogs and finding recipes to make.  This month the blog I was assigned to was Fallon's Cucina.  Fallon had a lot of yummy things to choose from and initially I was going caramel corn with white chocolate drizzle or S'mores cake.  However I've been really hitting the sweets hard this past month so I thought it better if I made a main entree instead.

     The dish that immediately caught my attention was the Chicken Sorrentino Penne.  Whenever I go out to an Italian restaurant my decision is always between chicken parmesan and eggplant parmesan.  With this recipe it's like putting the two of them together!  I was a little concerned because Fallon sai it took her almost 5 hours to make this dish.  Luckily for me, I had it made and in the oven in under 45 minutes.

     I started with breading and baking the eggplant.  While the eggplant was baking I prepared the pasta and cooked the chicken.  This dish has the pasta on the bottom, then it's layered with the chicken, the eggplant, sauce, and cheese.  It's a great combination of flavors and it allows me to have two of my favorite pasta dishes wrapped up in one!

Chicken Sorrentino Penne (adapted from Fallon's Cucina)
2 chicken breasts, sliced in half
1 t. salt
1 t. black pepper
3 garlic cloves, minced
1 eggplant
3/4 c. seasoned breadcrumbs
2 eggs, beaten
1/2 c. flour
8 oz. fresh mozzarella, sliced
1/4 c. Parmesan cheese
1 t. oregano
1 t. Italian seasonings
4 c. marinara sauce
12 oz. penne pasta, cooked al dente

1.  Preheat the oven to 375 degrees.  Spray 2 baking sheets with cooking spray.

2.  Sprinkle the halved chicken breasts with salt, pepper, a drizzle of olive oil, and the minced garlic cloves.  Allow to rest while you prepare the eggplant.

3.  Peel the eggplant and slice across into 1/4 inch slices.  Place the flour in a shallow dish, the 2 eggs in a second dish, and the breadcrumbs in a third dish. Dip each piece of eggplant into the flour, shaking to remove excess.  then dip it into the beaten egg and press it into the breadcrumbs coating it on both sides.  Put the eggplant on the prepared baking sheets.  Bake for 20 minutes or until lightly golden brown.

4.  Meanwhile, cook the penne according to the package directions.  Drain and set aside.

5.  Heat 1 teaspoon of olive oil in a skillet over medium high heat.  Add the chicken breasts and cook for 4-5 minutes on each side.  Remove from pan.

6.  In the bottom of a 9 x 13 baking dish combine the penne with 2 cups of marinara sauce.  Sprinkle with the Parmesan cheese.  Place the cooked chicken breasts on top of the pasta.  Top the chicken with the baked eggplant.  Sprinkle with oregano and Italian seasonings.  Pour the remaining sauce over top.  Place sliced mozzarella on top of the eggplant.

7.  Bake for 15 minutes or until the cheese is melted.  Turn the broiler on and cook for 1-2 minutes or until cheese is just brown. Remove from oven and serve hot.

This post linked to: 
Mangia Monday,  Making You Crave Monday, Mouthwatering Monday, Full Plate Thursday,

Ravioli Florentine #SundaySupper

    I'm excited to be participating in #SundaySupper!  This week we were given LAND O LAKES®Butter with Olive Oil & Sea Salt to use in making a Simple and Fresh Summer Recipe. I immediately thought of one of my stand by quick and easy meals, Ravioli Florentine. I can't believe I've never blogged about it before!  I love making this meal when I have leftover spinach and bacon that I need to use.  It only takes about 15 minutes to come together and it's wonderful.  The addition of LAND O LAKES® Butter with Olive Oil & Sea Salt only makes this dish easier and more delicious.

 
      This recipe was inspired by a dish we served at Don Parmesan's the restaurant where I was a waitress for 6 years.  I absolutely loved working there.  It was a fun place to be, I enjoyed waiting tables, the people were so much fun, and the money was good too.  It felt a little like a family business since my brother was a pizza cook, my cousin was a waitress, and her husband was the manager there.  It was a little Italian place that served wood fired pizza, numerous pasta dishes, and a delicious olive oil and garlic dip for your bread.

     Any type of ravioli can be used in the dish but this time I used spinach ravioli.  It's topped off with a garlic butter sauce, wilted spinach, and bacon.  The sauce is buttery, filled with garlic, and the bacon gives it a nice crunch.  It pairs perfectly with crusty bread and a salad.

Ravioli Florentine (a Hezzi-D original)
20 oz. spinach ravioli
5 slices bacon
3 c. fresh spinach
4 garlic cloves, minced
4 T. LAND O LAKES® Butter with Olive Oil & Sea Salt
1 t. black pepper
1 t. Italian seasonings
grated parmesan cheese for topping

1.  In a large skillet cook the bacon until it is browned.  Remove from heat and drain on a paper towel.  Crumbled and set aside.

2.  Drain all but 1 teaspoon of bacon fat from the skillet.  Heat the spinach and garlic cloves in the bacon fat and cook until spinach has just wilted.   
3.  Add the butter, and crumbled bacon to the pan and cook for 2-3 minutes.

4.  Meanwhile, in a large saucepan heat water to boiling.  Cook the ravioli according to package directions.  Drain and add to the spinach and bacon mixture.

5.  Cook the ravioli for 2 minutes with the sauce making sure to cover the ravioli.  Sprinkle with black pepper and Italian seasonings.

6.  Serve warm and top with parmesan cheese.

     The people at Land O Lakes were nice enough to not only give me a coupon to buy their butter with olive oil & sea salt but they gave me one to give to a reader as well!  This giveaway is open to readers in the US and Canada.  This giveaway will run through June 15, 2012.  Winners will be chosen at random and will be contacted via e-mail on June 16.   All you have to do is leave me a comment telling me what you would make with LAND O LAKES®Butter with Olive Oil & Sea Salt and leave your e-mail address. 

Connect with LAND O LAKES® on Twitter and Facebook.

Don't forget to stop by all the other wonderful blogs participating in Sunday Supper with Simple and Fresh Summer Recipes:

• Ravioli Florentine with Spinach and Butter Sauce by Hezzi-D’s Books &Cooks
• Roasted Salmon & Asparagus with grilled Garlic Bread by Daily Dish Recipes 
• Steak with Blue Cheese Butter by In the Kitchen with KP
• Pasta with Roasted Asparagus and Cherry Tomatoes by Mama’s Blissful Bites 
• Fettucini with Cream Sauce and Turkey Sausage by Val’s Food and or Art 
• Linguini with Clam Sauce by The Pig and the Fig 
• Butter Burgers by Ultra Epicure 
• Bacon and Havarti Quiche by Juanita’s Cocina
• Cider Chicken with Butter Pecan Rice by Momma’s Meals
•  Crusty French Bread with Sun-Dried Tomato and Parmesan Herb Butter by The Weekend Gourmet 
• Chicken Scallopini by Diabetic Foodie 
• Pasta with Butter Thyme Sauce by Magnolia Days 
• Chicken Tikka Masala by Melissa Likes to Eat
• Empanadas by The Primlani Kitchen 
• White Bean Ragout with Grilled Garlic Bread by Comfy Cuisine 
• Wild Raisin Nut Rice Pilaf with Olive Butter & Sea Salt by Sue’s Nutrition Buzz 
• Olive Oil and Sea Salt Pan Seared Scallops with Quinoa by Big Bears Wife 
• Flank Steak with Garlic and Wild Mushrooms by Family Spice
• Bay Scallop Gratin by An Appealing Plan 
• Buttery Sea Salt Tuna Fajitas by Family Foodie 
• Sole Meniere by The Girl in the Little Red Kitchen 
• Chicken with Butter Sauce and Fresh Veggies by BG Garden 
• Buttermilk Biscuits with Jalapeno Cheddar Butter by Damn Delicious 
• Bacon Avocado Grilled Cheese Sandwich by Dinner, Dishes and Desserts 
• Sage Cornbread Muffins with Cranberry Orange Butter by Cupcakes and Kale Chips 
• Easy Onion Focaccia Rolls by The Meltaways 
• Whole Wheat Biscuits by Cookistry
• Buttery Garlic Knots by From My Corner of Saratoga
• Herbed Cheese Bread with Pancetta and Onions by Mrs. Mama Hen 
• Honey Butter Dinner Rolls by Chocolate Moosey 
• Warm Balsamic Green Beans by Chip Chip Hooray 
• Buttery Herbed Potatoes by The Messy Baker Blog
• Basil Butter Corn by Supper for a Steal 
• Mashed Potatoes with Herb Butter and Cheese by Basic and Delicious 

Dark Side of the Moon by Ahmed Taylor

   The book opens with a man waking up from a dream unable to move.  We don't know who he is or where he is but when his eyes close the statement he hears in his head is Why is it so dark in here?  Soon after government agent Derrick Thomas awakes from a dream to find his researcher father left him a message asking him for help.  When Derrick goes to his father's office to give him what he asks for he finds his father hasn't been there in 5 months.

     Soon Derrick is hunting for friends of his father's to help him.  Each person gives him a little more information but soon after he leaves them they are killed.  Derrick also learns that his sister, Jeanie, is missing as well.  He struggles to find out what the government could have done with them and where they can be.  When he returns home late after searching for them he finds his mother gone as well.  He wants to look for him but his eyes close and all he hears is the reoccurring theme of Why is it so dark in here?

     Derrick is in a race against time to find out where his family is and what the new project is the government is working on.  Everyone he has spoken to has ended up dead...will he be next?

    The beginning of the book had me confused.  I wasn't sure who the man in the opening was or why the book suddenly shifted to Derrick.  About a third of the way through several chapters were dedicated to Jeanie's early life.  While they were interesting they didn't seem to fit in at that point in the book.

    I will say that I was intrigued by the book and it was a quick and easy read.  After reading about two thirds of the way through I knew what was going to happen at the end but I wanted to make sure.  The ending turned out similar to what I thought but there were so many unanswered questions.  I felt as though I read the entire book and then many things went unanswered.  The writing was just ok and there was a lot of excess punctuation throughout the book.

I give this book 2 out of 5 stars.  

This post linked to:
Saturday Situation,  

Baked Cake Donuts with Chocolate Glaze

When I decided to have my book club over for brunch the first thing I knew I wanted to make was homemade donuts.  Everyone is always amazed by homemade donuts but the real secret is just how easy they are to make, especially in a donut pan.  Baking the donuts is so much less fattening and they taste just as good, if not better, then store bought donuts.

I’ve tried several different flavors but I wanted to go with a plain cake donut with chocolate glaze.  I immediately went to Nicole’s blog (Prevention RD) because she has a ton of great baked donut recipes.  I wasn’t disappointed!  The cake donuts puffed up golden brown in the oven and the chocolate glaze was amazing.  On my test run my husband and I ended up sharing a half dozen-we just couldn’t stop eating them!  The best part is, eating 3 of these donuts is still less fat than one store bought fried donut so I didn’t feel nearly as guilty as I normally would have!

Baked Cake Donuts with Chocolate Glaze (adapted from Prevention RD)

2 c. flour

¼ c. sugar

¼ c. brown sugar

2 t. baking powder

1 t. salt

¾ c. low fat milk

1 T. white vinegar

2 eggs, beaten

½ t. nutmeg

2 T. unsalted butter, melted

For the Chocolate Glaze:

½ c. semi-sweet chocolate chips

1 T. vegetable oil

Sprinkles

1. Preheat the oven to 425 degrees. Spray a donut pan with cooking spray and set aside.

2. In a small bowl combine the milk and vinegar. Mix well and set aside for 5 minutes so it can turn into buttermilk.

3. In a medium sized mixing bowl combine the melted butter, buttermilk, and eggs.

4. In a separate medium sized mixing bowl mix the flour, sugar, brown sugar, baking powder, salt, and nutmeg together.

5. Add the wet ingredients to the dry ingredients and mix gently until just combined.

6. Spoon the batter into the donut pan so that it is 2/3 of the way full. Bake for 7-9 minutes or until the tops of the donuts spring back when touched.

7. Remove from the oven and allow to cool for 2 minutes before removing the donuts from the pan and placing them on a cooling rack.

8. Place the chocolate chips in a microwave safe bowl and microwave on high in 30 second intervals until the chips are melted. Mix in the vegetable oil. Dip the tops of each donut into the chocolate glaze then set back on the cooling rack. Immediately sprinkle with sprinkles if desired.

Makes about 18 donuts.

This post linked to:
Shine on Friday, Sweet Tooth Friday, Foodie Friday1, Foodie Friday2, 
Sweets for a Saturday, 

Pretzel Ranch Chicken

     I first saw the picture.  The golden brown chicken tenders immediately peeked my interested.  When I found they were breaded in pretzels and ranch I almost swooned!  Three of my favorite things rolled up in one amazing looking dish.

     I switched up the recipe a little, adding in an egg and decreasing the amount of ranch dressing.  I also added a packet of Hidden Valley Ranch to the pretzels.  I love how deep and golden brown the chicken tenders turned out to be.  They were crunchy and there was a light ranch flavor which was perfect.  I didn't even need to dip them into any sauce which is a rarity for me.  Frank liked them too so I think I'll be making these again soon!

Pretzel Ranch Chicken Tenders (adapted from A Taste of Home Cooking)
1 lb. boneless, skinless chicken breast tenders
1 T. olive oil
1 c. pretzels
1 packet Hidden Valley Ranch seasoning
1 t. black pepper
1/2 t. paprika
1 egg
2 T. Ranch dressing

1.  In a food processor combine the pretzels, ranch seasoning packet, black pepper, and paprika.  Pulse until the pretzels become crumbs.

2.  Place the pretzel mixture in a shallow dish.  In a separate dish combine the egg and the ranch dressing.

3.  Heat the olive oil in a large skillet over medium heat.

4.  Dip the chicken into the egg mixture and then place in the pretzel mixture.  Press down on the mixture to make it stick to the chicken.  Place in the pan and saute for 4-6 minutes per side or until the internal temperature of the chicken reads 170 degrees.

This post linked to:
Full Plate Thursday, Frugal Food Thursday,

Team Energy/Fire Giveaway Blast!

    I am part of a blog book tour for the book Betrayed by Ednah Walters. It is part of The Guardian Legacy series. I have to say that this is the most fun I've ever had as part of a blog book tour.  I've joined up with Team Energy/Fire and we are bringing you a giveaway because really, who doesn't like a giveaway?

    Since we are Team Energy/Fire we are working together to bring you this HOT giveaway!  Simply fill out the Rafflecopter form to enter.  Don't forget to stop by the Team Energy/Fire page to learn more about The Guardian Legacy series!


a Rafflecopter giveaway

Conga Lime Pork

     I often take recipes that are cooked in the oven and change them into crock-pot recipes but I've never turned a crock-pot recipe into a stove top recipe...until now.  I was all set to make the pork in the crock-pot but I ended up not having enough time in the morning to get things into the pot so I ended up adapting it for the stove top after work.

     I kept the basic flavors of the pork the same but instead of it being the base for a sandwich with slaw, I just made a sweet and spicy lime pork chop.  The result was delicious.  The smoky heat from the chipotle peppers balances out with the sweet molasses.  I served it with mashed potatoes which tamed the spiciness.  They would also be good shredded and put on tacos.

Conga Lime Pork (adapted from Taste of Home)
1 lb. boneless pork chops
1 t. salt
1/2 t. black pepper
1 T. olive oil
1/2 onion, chopped
2 garlic cloves, minced
1/2 c. water
1 chipotle pepper in adobo sauce, seeded and chopped
1 T. molasses
1 T. lime juice

1.  Heat the olive oil in a large skillet over medium high heat.

2.  Sprinkle the pork chops with salt and pepper.  Place in the skillet and cook 4-5 minutes on each side or until cooked through.  Remove from the pan and keep warm.

3.  Add the onion and garlic to the same skillet and saute for 3-5 minutes or until the onion is translucent. 

4.  Pour the water into the skillet along with the chipotle peppers an molasses.  Stir to remove brown bits from the bottom of the pan.  Bring to a boil then reduce heat and simmer for 5 minutes.

5.  Stir in the lime juice and add the pork chops to the pan.  Cook for several minutes or until the sauce coats the pork chops.   

This post linked to:
Cast Party Wednesday,  What's Cooking Wednesday,

Peach Tea Bread: Holiday Recipe Club

   Today is my last day of work until August!  Sometimes I really love being a teacher.  This is the first time we've ever gotten out this early and while many of my co-workers are looking forward to the pool and vacations I'm most looking forward to cooking, canning, and baking!

    Today is also my first time joining in The Holiday Recipe Club which is run by Erin at Big Fat Baker.  The hop today is in honor of the Queen's Diamond Jubilee!  Queen Elizabeth II is only the second British monarch to celebrate her Diamond Jubilee and for that we're going to celebrate!  In case you are wondering, the Diamond Jubilee marks Queen Elizabeth II's 60th year on the throne. 

     When looking at the list of possible ingredients the one that stood out the most was tea.  Who doesn't think of tea when they think of the royal family?  The bonus to this ingredient is that a generous co-worker just gave me two pouches of loose leaf tea last week and I've been looking for ways to incorporate it into my baked goods.

      I wanted to make a sweet tea bread fit for the Queen.  Most tea breads don't actually have tea in them but I decided it was time to change that.  If you've ever been to a tea before you know that they most commonly serve black tea with milk and sweet pastries.  I've gone to several teas while cruising with my parents and it's one of mine and my mother's favorite thing to do on the ship.  Everyone dresses up and has conversation over tea.  It's fabulous; we should really adopt this practice in the United States.

     I decided to make a peach tea bread with my new pouch of Blue Sky Blend black tea.  This tea blend has both floral and citrus notes.  I steeped some of the tea with water and milk and then made the batter for my bread out of it.  I also crushed up some of the tea leaves and added them to the batter.  This bread smelled sweet and citrusy in the oven.   When it came out it was a deep golden color.  The bread was very moist and had a creamy fruit flavor in addition to the dried peaches.  It's very different from any other bread I've had before and both my husband and I really enjoyed it.  It's great plain but even better with cinnamon butter on top.  I enjoyed a slice (or three) with a cup of tea!

Peach Tea Bread (adapted from The Kitchn)
1 T. Blue Sky loose leaf tea (or any other fruity black tea)
3/4 c. low fat milk
1 c. chopped dried peaches
2 1/4 c. flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. nutmeg
1 T. Blue Sky loose leaf tea, crushed (or any other fruity black tea)
1/3 c. vegetable oil
3/4 c. brown sugar
1 egg
1 t. vanilla
1 t. lemon juice

1.  Preheat the oven to 400 degrees.  Spray a loaf pan with cooking spray.  Set aside.

2.  Boil water in a kettle. Pour 1/4 cup of boiling water over 1 tablespoon of tea leaves in a small saucepan. Let them steep for three minutes and then add the milk.  Simmer over medium low heat for about 10 minutes.

3.  In a small bowl pour boiling water over top of the dried peaches and let them soften while the tea is steeping.

4.  In a large bowl combine the flour, baking powder, baking soda, salt, nutmeg, and crushed tea leaves.

5.  In a medium bowl mix the oil, brown sugar, egg, vanilla, and lemon juice.

6.  Take the tea milk off the stove and strain to remove the tea leaves.  Mix the milk with the other wet ingredients.

7.  Drain the dried peaches.  Mix them into the wet ingredients then pour the wet ingredients into the dry and fold together just until combined.

8.  Pour the batter into the prepared loaf pan.  Bake for 15 minutes at 400 degrees then reduce heat to 325 and continue baking for 30-35 minute or until a toothpick inserted in the center comes out clean.

9.  Cool completely on a wire rack before slicing.

This post linked to: 
Crazy Sweet Tuesday,  Tempt My Tummy Tuesday, Totally Tasty Tuesdays

Parmesan Roasted Broccoli

     It's hard to find good vegetables in the winter.  I'm always struggling to find a fresh vegetable to make with dinner and often times I'll make frozen vegetables in the steamer bags.  One thing I do enjoy making in the winter is roasted vegetables.  So many different vegetables can be roasted and then tossed with a variety of seasonings.  My favorite vegetables to roast are broccoli, cauliflower, and potatoes.

    I came across this recipe on Pintrest.  The picture alone made me drool.  It's simply broccoli and garlic roasted in the oven then tossed with lemon, pine nuts, and cheese.  It is fabulous.  I tried a piece directly out of the oven and before I knew it I had eaten a handful of roasted broccoli!

    While I already love roasted broccoli the thing I liked best about this recipe is the bright lemon flavor paired with the bite of Parmesan which is then finished off with a crunch of pine nuts.  The combination is simple but so tasty.  This is a great winter time vegetable side dish.

Parmesan Roasted Broccoli  (adapted from Ina Garten)

2 pounds of broccoli
4 garlic cloves, minced
2 T. olive oil
1 1/2 t. kosher salt
1 t. ground black pepper
1 t. grated lemon zest
1 T. lemon juice
1/2 t. red pepper
2 T. toasted pine nuts
1/4 c. grated Parmesan cheese

1.  Preheat the oven to 425 degrees.

2.  Cut the broccoli into florets.  Place the broccoli on a baking pan in a single layer.

3.  Add the garlic and the olive oil to the broccoli.  Toss to coat.  Sprinkle with salt, black pepper, and red pepper.

4.  Roast for 20-30 minutes or until the broccoli is tender and browned.  Remove the broccoli from the oven then toss with one tablespoon of olive oil, the lemon zest, lemon juice, pine nuts, and Parmesan.  Serve hot.

This post linked to: 
Meatless Mondays,  Making You Crave Monday, Mouthwatering Monday,

Giveaway Winners!

     I ended up running not one but two giveaways this week and I have selected the winners.  The winner of the Tropical Traditions Coconut Oil is:

Laura DayMay 31, 2012 8:02 PM

The bread looks good, but I'm not a big fan of poppy seed :) I like your colorful background. 

     The other giveaway was for the Cook'n Recipe Organizer and the winner of this software is:

BarbaraMay 29, 2012 10:46 AM

I liked Cook'n Recipe Organizer on Facebook

     Congratulations to both winners!  I will be e-mailing you to find out your information and get you your prizes. 

Linguini with Tex-Mex Pepper Cream Sauce

     While I always enjoy our bi-monthly recipe swap I was super excited this week because the theme is noodles.  If you know anything about me you know that I absolutely love any type of pasta.  I received my recipe from Kate of Kate's Recipe Box.  The recipe was for Linguini with Tex-Mex Pepper Cream Sauce.  It looked interesting and I was intrigued by the Mexican and Italian ingredients combining.

      The sauce is simple to make while the pasta is cooking.  The vegetables are sauteed and then put into a food processor.  Everything is mixed together and it makes a gorgeous orange colored sauce with flecks of green in it. We enjoyed the taste as well.  It's creamy and has a lot of cheesy flavor but then finishes off with some heat from the green chilies.  Both Frank and I enjoyed it and agreed that it was a nice change from ordinary pasta sauce.

Linguini with Tex-Mex Pepper Cream Sauce (adapted from Kate's Recipe Box)
1 T. olive oil
1 onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 t. salt
1 t. pepper
3 garlic cloves, minced
1 c. low fat sour cream
1/4 c. cilantro, chopped
1 (4 oz) can diced green chiles
3/4 c. cheddar cheese, shredded
1/4 c. pepper jack cheese, shredded
1/4 t. red pepper
1/2 t. oregano
1 lb. linguini

1.  Cook the pasta according to the package directions.


2.  In a large skillet heat the olive oil over medium high heat.  Add the onion, green and red peppers, salt, and pepper.  Cook for 5-6 minutes or until the vegetables are tender.  Add in the garlic and cook for an additional minute.

3.  Place the vegetable mixture in a food processor along with the sour cream, cilantro, green chiles, and cheddar cheese.  Process until smooth.



4.  Pour the puree back into the skillet and add the drained pasta.  Toss to coat.  Add the pepper jack cheese, red pepper, and oregano.  Stir until the cheese is melted.

5.  Serve topped with cilantro.

This post linked to:
Foodie Friday, Shine on Friday, Foodie Friday 2, Seasonal Inspiration,

Foodie PenPal May

I'm excited to be participating in Foodie PenPals again this month.  It's so fun waiting for my package to arrive in the middle of the month.  This month Julia, who lives in New York City, sent me my Foodie PenPal package.  When she found out I'm a city girl living in a small town she asked me what I missed most from the city.  My reply was that I really miss the amazing selection of Asian ingredients because I love making Asian food but it's very difficult to get many of the ingredients in my small town. 

When I saw the package from New York sitting on my kitchen table I couldn't wait to open it!  I knew it was from Julia and I was hoping there were some fun Asian ingredients inside.  I certainly wasn't disappointed!  Inside my package was an Asian bean sauce which I have a fish recipe for.  I can't wait to make it soon!  There were also Chinese noodles which I use often.  One of my favorite things was the chili sauce which is great for spicing up my favorite Asian dishes.  There were also a pair of chopsticks inside with a really cute design on them!  We don't have any chopsticks so they will be fun to use when I make the Chinese noodles.

    In addition to all of the above I receives a package of dried shitakes!  These are one ingredient I really miss because they are so versatile and can be used in almost anything!  They are also extra delicious in soups.  Finally Julia wanted to give me a little piece of her own Greek heritage so she put a Greek chocolate bar inside the package as well.  It was unusual with a flowery taste to it but it was delicious!  I ate about half of it and turned the other half into a fabulous chocolate glaze to put on a cake.   There was also a card which depicted Manhattan and a wonderfully detailed note from Julia as well.  I love everything in my package and have found recipes for each ingredient.  I'm looking forward to using them soon.  Thank you Julia!

Lighter Butter Chicken

     Lately we've been trying to eat healthier at our house.  Every year winter comes and I stay inside and gain weight.  With spring on the horizon the stores are starting to stock more fresh fruits and vegetables and it's easier to eat healthier.  This recipe is an easy one for the winter time because it doesn't include vegetables and the spices are warm and fragrant.

     I'll admit that I've never had Butter Chicken before but I've been seeing it more and more on blogs lately.  When Jessi from Gourmet Day to Day posted a light and weeknight friendly version I finally went for it.  This dish easily came together in less then a half hour.

     The sauce on the chicken is creamy with sweet and spicy elements.   I served it over top of couscous and the sauce went well with it.  It smelled wonderful as it was cooking.  The sauce is thick and I definitely couldn't tell it was light.  This will be on our weeknight menu again soon.


Lighter Butter Chicken  (slightly adapted from Gourmet Day to Day)
1 T. olive oil
1 small onion, chopped
2 T. garlic, chopped
1 T. ginger, chopped
2 T. tomato paste
1 T. brown sugar
1 T. cumin
1 T. garam masala
1 t. red chile flakes
1 t. salt
1 lb. boneless, skinless chicken breasts, cut into cubes
1/4 c. plain Greek yogurt
1/2 c. water
couscous for serving

1. In a large skillet heat the olive oil over medium high heat.  Add in the onion, garlic, and ginger.  Cook for 5 minutes or until the onion is golden.

2.  Add the tomato paste, brown sugar, garam masala, red chile flakes, and salt then cook for 2 additional minutes.

3. Stir in the chicken cubes and mix well to coat. Add the yogurt and water then cook until the chicken is completely cooked, about 10 minutes.

4.  Serve hot over couscous or rice.

This post linked to:
 Cast Party Wednesday, What's Cooking Wednesday, Frugal Food Thursday,
Full Plate Thursday, It's A Keeper Thursday,

Cook'n Recipe Organizer Review and Giveaway!

     As a cooking blogger I am constantly finding recipes I want to make and saving them, printing them, and storing them everywhere!  When the opportunity arose to receive a copy of the Cook'n Recipe Organizer I was thrilled!  Anything that can help me better organize and sort my recipes is a plus!

     I started by watching the how to videos and I'm so glad I did.  The step by step instructions were easy to follow and very helpful.  There are some really cool features included in this software.  My favorite features are:

• Capture Internet recipes with one click
• Create and Organize cookbooks with your choice of chapters
• Menu Planning
• Create grocery lists based on recipes or weekly menus
• Grocery Lists are organized by department
• Search for recipes on the web
• Analyze Nutritional Value
• Create your own cookbook

     The nutritional value analyzer is really cool because instead of me sitting and trying to figure out the calories and fat for 10-15 minutes this software does it for me instantly.  The recipe capture feature is also really cool.  It doesn't work with every recipe on the web but what it does is put the title, ingredients, instructions, the site where it came from, and even pictures into your organizer for future reference.   Then a grocery list can be generated from recipe.

     The menu planning feature is also fun to play.  With this feature you can customize daily, weekly, or monthly menus.  Within each of these you can plan for one meal a day or three meals a day.  After you are finished planning simply click on the grocery list and it will print out both your menu plan and the grocery list for it.

      To learn more about this software or to purchase it you can go to their website http://www.dvo.com/ or you can win a copy with my giveaway!  One lucky reader will win a copy of the Cook'n Recipe Organizer software!  This giveaway is open internationally.  The giveaway will run through June 2, 2012.  Winner will be chosen at random and contacted via e-mail on June 3, 2012.   
To enter please like Cook'n Recipe Organizer on Facebook 
To earn a second entry follow Hezzi-D's Books and Cooks on GFC.
To earn a third entry follow Cook'n Recipe Organizer on Twitter.

Leave a separate comment for each entry along with your e-mail address.


Disclaimer: I received the product above for free.  But my opinions are 100% mine.