Double Batch

It wasn’t until college that I learned you could buy baked beans.  Like, in a can.

My mom had always made ours, so I just naively thought that baked beans were one of those foods you just had to make to partake of.  I guess those college years bring enlightenment in a number of ways.

This recipe for Yankee Baked Beans is a long-time family favorite.  I have tried (and tried and TRIED) to photograph the end result.  I just don’t think baked beans are a very photography friendly food.  Tasty, but maybe not all that pretty.  So, instead, I have my mom’s original recipe for you to see.

Don’t you love it? It’s definitely been put to good use over the years. Who knows how long ago or what magazine that mom of mine snatched it from.

I love going through my mom’s recipe box.  It’s like a little bit of culinary personal history being able to see her handwriting through the years and what recipes she’s collected from magazines and friends along the way.

Back to baked beans: these are GOOD — plain and simple.

They aren’t a lot of work and the taste is so. much. better. than just dumping something out of a can.  Oh, and since the baking time is in the HOURS, your house ends up smelling amazing.  I sure hope barbecue is a smell they have in heaven.

You can print out the original by clicking on it, or there’s a printer friendly version HERE.

Finally, to my friend EmyLee, sorry it took two months to get this recipe out there to share.  Thanks a gazillion for being patient with me.

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Consider yourselves lucky.  I almost didn’t get a picture of this one.  It went fast and was a huge hit.

This Asian chicken salad is a family favorite.  My sister actually made the one pictured for the baby shower a few weeks ago.  Thanks, by the way, Kristina for helping me out there.

This salad is perfect for a party, a hot summer day when you’re not going to turn on the oven, or just some time when the last thing you want to do is throw a complicated meal together.

Make salad instead!  And, if your short on time, just pick up a rotisserie chicken and put your kids to work shredding while you do the rest of the prep.

Asian Chicken Salad
printer friendly recipe

1 package (3 ounces) ramen noodle mix, Oriental flavor
½ cup sliced almonds
¾ cup bottled red wine vinaigrette
1 package (16 ounces) coleslaw mix
2 cups shredded cooked chicken
½ cup fresh cilantro, chopped
2 green onions, chopped (about ¼ cup)
1 red pepper, cut in long strips

Heat oven to 350.  Break up the ramen noodles and place them and the almonds on a baking sheet.  Bake for about 6 minutes, or until the noodles and almonds turn light brown.

Pour the red wine vinaigrette into a measuring cup and stir in the packed of seasoning from the ramen soup.  Set aside.

Place slaw mix, chicken, cilantro, and green onions in a large serving bowl.  Toss to combine.

Just before serving, pour the dressing over the salad and toss to coat.  Scatter the toasted almonds and noodles on top and serve.

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Pardon the lack of posting.  There’s this sweet ‘bun in the oven’ combined with starting back to work that has left blogging in the dust a bit.  Thanks for not giving up on me!

Thanks to a cooler than usual summer in these parts tomato season arrived far too late for my taste.  Of course as I write this it’s something like 107 outside. Not fun!  But now that it’s here, I’m making BLT’s, bruschetta, and one of my favorites: Checca sauce.

(Picked, washed and cut in half. Delicious already!)

I didn’t really care much about tomatoes until a few years ago when I was in Zambia and one of our very talented volunteers (I love you Pam Headlee) made me a tomato sandwich. No turkey, no lettuce… just bread, a little mayo and lots of sliced tomatoes.

Loving and devouring it probably had a little something to do with the three weeks of peanut butter sandwiches I’d had every day for lunch, but still…it was SO good. Since then, I’ve been hooked. And when tomato season rolls around I always think of (and thank!) Pam for enlightening me.

(Love the colors! Ready to be pulsed in the food processor.)

This recipe is a winner from Giada who says that it’s made all over Italy in the summer time, but only in Rome is it called ‘alla Checca’. It did not disappoint. It’s a great way to use those tomatoes, NOT use your oven (did I mention 107 degrees already?) and put a meal together pretty quickly.

The first time I made this I added in a few sliced chicken sausages, but I’ve also used ground Italian sausage, shrimp, and ground turkey–just not all at once of course!

Any pasta will work, but it sure looks good with a thin spaghetti — probably about 12 ounces of it, maybe a little more. It’s up to you. Mangia and enjoy!

(Ready to eat!)

Checca Sauce
adapted from Everyday Italian by Giada de Laurentis

printer friendly recipe

16 oz. cherry tomatoes, halved
3 green onions (white and green parts only), coarsely chopped
3 cloves garlic
1 ounce parmesan cheese
10-12 fresh basil leaves
2-3 tablespoons olive ooil
4 oz. fresh mozzarella cheese, cut into 1/2 inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

In the bowl of a food processor, pulse the cherry tomatoes, scallions, garlic, Parmesan, basil, and oil just until the tomatoes are coarsely chopped. Do not puree. Transfer the sauce to a large bowl. Stir in the mozzarella cheese and 1/2 teaspoon each of salt and pepper. Season the sauce with more salt and pepper to taste. Toss the sauce immediately with your choice of freshly cooked pasta or serve over the top of pasta.

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This recipe comes by way of my mom.  It is by far one of our favorite  family summer meals.  I love it so much that last year I requested it for my birthday — in February.  Not exactly barbecue weather at that time of year.  But, since I have a good mom and since it was my birthday, she hauled out the grill in the middle of winter so I could have one of my most favorite meals: THESE beef kabobs.

The marinade is so easy and SO packed with delicious flavor.  I’ve also used it to marinate steaks and tri tip when I wanted something besides the kabobs.

Growing up the kabob always consisted of beef, mushrooms and pineapple.  In fact, if you’re eating at my mom’s (and you’d be lucky if you were!) that’s how they’re still made.  I also make them with peppers and red onion.  Hopefully my mom doesn’t mind me messing with the integrity of her perfect recipe!

The point is that you’ve got choices.   My advice though is don’t skimp on the mushrooms.  They are amazing with this beef!

If you’re entertaining at all this summer and want an easy and oh, so delicious meal to make — here it is.  Get the kids or even your guests involved and have them help you assemble the kabobs.  And don’t forget, if you’re using the wooden bamboo skewers just soak them in water for about 10 minutes so they don’t catch fire!

Beef Kabobs

printer friendly recipe

Marinade:
3/4 cup vegetable oil
3/4 cup soy sauce
1/4 cup Worcetershire sauce
1/2 cup lemon juice (remember fresh is best!)
1 1/2 teaspoons dried parsley
2 garlic cloves, minced
2 tablespoons dry mustard
2 1/2 teaspoons salt
1 teaspoon ground pepper

1 London broil or tri tip

Mushrooms (roughly 2 containers)

pineapple (canned or fresh, they both work fine), cubed

1 green and red pepper

1 medium red onion

Mix all of the ingredients for the marinade and process in a blender or food processor.  Cube the beef and combine with marinade in a gallon Ziploc bag or other container.  Let marinade for a few hours or overnight.

Place ingredients on skewers and grill, turning regularly for even cooking.

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Memorial Day is right around the corner.

That means if you haven’t already fired up the grill or located the lighter fluid, you better get ready.

Yes, you could grill up some hamburgers or hot dogs on Monday, and maybe you should.  But if chicken, pork, or even fish are on the menu, give either of these delicious and EASY marinades a try.  They won’t disappoint.  I promise!

Rosemary Balsamic Marinade…for chicken or pork especially

printer friendly recipe

3/4 cup balsamic vinegar
2 tsp. (or more if you like it) Dijon mustard
3-4 Tbsp. brown sugar or honey
1-2 cloves minced garlic
Fresh or dried rosemary, about 1 Tablespoon

Mix the vinegar, mustard, sugar, garlic, and herbs in a bowl or large ziploc bag. Add the chicken or pork. Refrigerate 30 minutes, a few hours, or my personal favorite — overnight.

No fancy name for this next one, I just use it with chicken or pork. In fact, I marinated twenty pounds (yes, pounds) of chicken in this bath of savory goodness last week for a fellow teacher’s retirement party.

It was a hit — and one of my favorites.

printer friendly recipe

1/2 cup lime juice
6 tablespoons soy sauce
1/3 cup oil
2 tablespoons sugar
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 tablespoon minced garlic
1 1/2 teaspoons chili powder
1/2 teaspoons cayenne pepper.

Stir ingredients together and pour over the meat or put in a Ziploc bag. Marinade as long as you like, but not longer than overnight of course!

So get grilling and if you’ve got any flavor tips of your own — SHARE!

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The next ‘holiday’ on deck is only a week away: Cinco de Mayo.

I can’t claim much any Hispanic heritage, but I do have a familial connection to Mexico.  My grandma and her siblings grew up in the colonies of northern Mexico, and, let me tell you, my grandma’s got the Spanish language AND the Mexican culinary skills to prove it.

So, thanks to her, I don’t feel like I’m completely riding another culture’s coattails when it comes to celebrating on May 5th.  Now St. Patrick’s Day, that’s another story…

Not that I’m against riding coattails, especially when it comes to another culture’s food.  And, let’s be honest, how much of the ‘Mexican’ food we eat is really culturally correct anyway?  Bottom line is that all of that cilantro and cumin and garlic and mole make for addictingly good food.

It doesn’t really matter if you’re donning a sombrero or not next week.  What does matter is that then or sometime soon you try these enchiladas!  They are, hands down, our favorite variety.

I love to make a double batch and freeze the other half so I’ve got more enchilada deliciousness waiting for another day…with no prep work!

Honey Lime Enchiladas
adapted from Phemomenon

printer-friendly recipe

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons chili powder
1/2 teaspoon ground cumin
2 cloves of garlic, finely minced
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2-3 cups cheese, grated (use what you like: monterey jack, colby and the preshredded Mexican blend are all good options)
28 oz. can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
1 tablespoon of chopped cilantro, to garnish

Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl whisk together the honey, lime juice, chili powder, cumin and minced garlic.

Pour  mixture over the chicken and cover with plastic wrap.  Allow to marinate while you prepare the tortillas, about thirty minutes in the refrigerator.  Alternatively, place the chicken and mixture in a large Ziploc bag and just let it hang out in the fridge overnight.  Less work for you the next day!

Heat the oven to 350.  Then heat a large griddle until a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or  oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9×13-inch baking dish lightly with cooking spray.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 3/4 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. Add any remaining marinade mixture to the enchilada sauce and cream mixture, if desired.

Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.

Finally, a few thoughts:

• Get your kids involved when it comes to shredding the chicken.  It’s a perfect job for clean, little hands!
• Use as much or as little sauce and cheese as you want.  The amounts listed above are just suggestions.   If my recipe is too saucy for you, you can always freeze the remainder and use it with tacos, quesadillas or burritos.

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She’s a great friend, mom of two darling little ones and, lucky for you (and especially me!) she can cook — good. Along with our happy-to-be-taste-tester husbands, we recently got together and had a little pizza night.

Is it wrong that I asked Ashley to make a specific pizza?

I just love this one so much. My combination pizza was tasty, but let’s be honest; it didn’t stand a chance next to Ashley’s Thai Chicken Pizza.

YUM.

It’s just so, SO good.

Ashley was kind enough to not only share the recipe with me, but also be a guest blogger and share it with YOU too!

Best thing you can do to thank her is put this one on your dinner menu.  Delicious, my friends, and beware, very addicting.

Thanks Ashley.  When’s the next pizza night?

Here’s Ashley with the recipe:

Every month my husband and I have the same conversation:

A: “Do you have any requests for dinner this month?”
J:  “uhm…THAI PIZZA!”

I am not sure why I continue to ask him this question, as it is the same response month after month.  You’d think I would have caught on by the 10th time!  If I made this as often as my husband requested it I think we would have it every week!  I think I need to rephrase my question to be “Is there anything other than Thai Pizza you would like this month?”  But I digress.  Thank goodness I like it as much as he does!  Obviously, if there is one meal we never seem to get tired of in our house it is Thai Pizza.  It has the kick and flavor of a yummy Thai dish, all wrapped up into a casual finger food (pizza is a finger food for us!).  It is quick, easy, and tastes like it took more time than it really did.  Need I say more?

Thai Chicken Pizza
slightly adapted from Rachael Ray

printer-friendly recipe

1 pizza dough
1/2 cup plum sauce
1/2 tsp red pepper flakes (just eyeball it to your taste!)
2 cups shredded Monterey Jack cheese
1/2 red bell pepper, cored, seeded, and thinly sliced
1 tablespoon canola oil
2 tablespoons tamari (aged soy sauce)
1 rounded tablespoon chunky or smooth peanut butter
2 teaspoons hot sauce (again, just eyeball it to your taste)
4 chicken breast cutlets, 1/2 lb total
2 tablespoons honey
2 tablespoons cider vinegar – or any white vinegar you have
1/4 seedless cucumber, peeled and cut into matchsticks
Plenty of fresh cilantro, chopped
Chopped peanuts

Preheat the oven to 425 degrees.  Roll the pizza crust out on your pan and top with your plum sauce, spreading evenly.  Sprinkle red pepper flakes over crust and then top with cheese and bell peppers.  Bake until gold and bubbly, about 15-17 minutes.

In a small bowl, combine oil, tamari, peanut butter, and hot sauce.  Coat the chicken evenly with the peanut butter mixture and let stand for 10 minutes.  Preheat a nonstick skillet over medium heat and cook chicken for 2-3 minutes on each side, or until firm.  Slice the chicken into very thin strips or dice…both ways work!

While the chicken cooks, mix the honey and vinegar in a medium bowl.  Add the cucumber and turn to coat in the dressing.

When the pizza comes out of the oven, top it with the chicken, drained cucumbers and finally, plenty of fresh cilantro!  Garnish with peanuts and enjoy.

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I made this sauce to go with the birthday boy’s ravioli.  I KNEW how this one would go though, because it’ s a sauce I make pretty regularly.  Our freezer almost always has a few containers of it just waiting for a night when I’m short on time or energy…or both.  I usually double the batch (bigger pot required, obviously) because then I have plenty to freeze.

If you think having carrots and celery in your pasta sauce is weird, it’s not — it’s authentic.  And it’s definitely tastes a million times better than anything you could buy in a jar.  I promise it’s quick to make, and I promise you’ll like it. 🙂

We usually serve the sauce with penne or fettuccini, but any pasta shape would be deliciously perfect.   On a lonely night at home I’ve even had it as soup, served with some crusty bread.

Simple & Quick Bolognese Sauce
adapted from Everyday Italian

printer friendly recipe

3 tablespoons extra virgin olive oil
1 medium onion, minced
2 cloves garlic, minced
1 celery stalk, minced
1 carrot, peeled and minced
1 pound ground turkey*
1 (28-ounce) can crushed tomatoes — I love the Cento brand!
1/4 cup fresh flat leaf parsley, chopped
8 fresh basil leaves, chopped
1/2 teaspoon salt, add more to taste
1/2 teaspoon freshly ground black pepper, add more to taste
1/3 cup freshly grated Parmesan or pecorino romano cheese

In a large skillet, heat the oil over medium heat.  Add the onion and garlic.  Saute until the onion is tender, about 8 minutes.

Add the celery and carrot and saute for 5 more minutes.  Increase the heat to high, add the turkey and saute until the meat is cooked, breaking up any large lumps, about 10 minutes.

Add the tomatoes, parsley, basil, and 1/2 teaspoon of both salt and pepper.  Cook over medium-low heat until the sauce thickens, about 30 minutes.  Stir in the cheese and then season with more salt and pepper to taste.

Makes about 1 quart.

This sauce is even better when made a day ahead!  Cool, then cover and refrigerate.  Rewarm over medium heat before using or just microwave it, adding small amounts of water if the sauce has become too thick.

*Giada’s recipe calls for ground beef chuck.  I’ve always used turkey and we love it.  I’m sure Italian sausage would be delicious as well.  Take your pick!

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Here I am. Only hours remain in the month of February.

Dinners on Double Batch = Procrastination…big time.

Well, procrastination coupled with this month being one of the busiest I’ve had in a while, including during the holidays. Three birthdays in the family, a husband who is working a L-O-T of hours, and a pretty hefty church responsibility have all taken priority over blogging. Busy isn’t altogether bad… just busy! The month has been crammed with a lot of fun, but definitely short on time.

When I asked Nate what he wanted for his birthday he said homemade ravioli sounded good. An interesting choice sweet husband. I thought you’d choose something I’ve maybe made before or at least know how to make and have the tools for. The birthday boy recanted his response a bit and offered up a handful of other suggestions, knowing how much work and venturing into uncharted culinary territory he was asking me to wade into. But when a husband as fabulous as mine makes even a half-serious request like this one AND it’s his birthday, I couldn’t help but come through. Plus, occasionally I do enjoy a little culinary challenge of my own.

I’ll be honest: ravioli for eight was a lot of work. This, my friends, is not a thirty minute meal. Good news though — the end result was delicious and worth it. I learned a thing or two during the process, including how to use my newest kitchen accessory, the KitchenAid pasta roller. There wouldn’t have been ravioli or anything resembling homemade pasta without that beauty. I definitely see more homemade pasta in our future, especially when my brother-in-law, the Italian chef comes to town. O.k., he’s really a hard-working high school teacher by day, but thanks to a couple of years spent in Italy, he makes some fantastic sauces.

In the end, Nate was happy, which meant I was happy. If anyone deserves to be spoiled a little, loved a lot and made to feel extra special it’s him. I served the pasta with a delicious bolognese sauce (recipe coming soon), garlic green beans, and our favorite french bread.

While it definitely did take some time, I’m pleased to report that the process from start to finish isn’t technically difficult. If you’ve got the desire, challenge yourself a little give it a try.

* I’m curious, is there a culinary creation you’ve been wanting to make but don’t feel like you have the time or the tools or the skills (or maybe all three!) to make it happen?

Pasta was on that list for me. My short list includes artisan breads, a number of sweets that require a thermometer and chocolate souffle. What about you?

Basic Egg Pasta
from Annie’s Eats (one of my most favorite blogs, by the way!)

Ingredients:
4 large eggs
1 tbsp. water, plus more as needed
1 tbsp. olive oil
3 1/2 cups sifted all-purpose flour
1/2 tsp. salt

Directions:
In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, 1 tablespoon water, olive oil and flour. Mix on low speed until the ingredients are well mixed and a dough begins to form. If the mixture is not coming together add more water, 1 tablespoon at a time just until the dough is formed. Remove the dough from the mixer and transfer it to a work surface. Knead 1-2 minutes by hand. Cover with a clean towel and let rest for 20 minutes before proceeding.

Divide the dough into four equal pieces. Flatten each piece with a rolling pin until it is flat enough to go through the pasta sheet roller at its widest setting. Run the dough through the sheet roller on its widest setting once. Remove the sheet from the roller and lay it on the work surface lengthwise. Bring both outside edges into the middle, folding the sheet into thirds. Flatten with the rolling pin until flat enough to go through the sheet roller on the widest setting once again. Pass the folded sheet through the roller, open end first. Remove the sheet from the roller and lay it on the work surface lengthwise once again. Fold the sheet into thirds as before, flatten with the rolling pin and pass through the roller once again. Continue this pattern until the dough is smooth and supple, approximately six times total.

Pass the dough through the pasta sheet roller at narrowing widths (folding is no longer necessary), narrowing it one setting at a time, until the dough has reached the thinness you desire. (If at any time the sheet becomes too unwieldy, simply cut it in half and work with each half individually.) Set the sheet aside, cover with a towel and repeat the entire process with the remaining three segments of dough.

Once all the pasta sheets are finished, pass through a noodle cutter if desired.

Cook the pasta in a large pot of boiling water until al dente, 2-5 minutes. (I recommend testing a piece at a time, mine took even longer.) Drain well and serve.

Spinach and Cheese Ravoli
Adapted from Two Peas and Their Pod (this is a GREAT cooking blog too!)

1 bunch of fresh spinach-wash and remove stems (about 1 pound) or use frozen chopped spinach (10 oz.)
½ medium onion, minced
1 clove garlic, minced
1 T olive oil
¾ cup ricotta cheese
3/4 cup freshly grated parmigiano-reggiano cheese
¼ cup shredded mozzarella cheese
1 large egg yolk
Salt and pepper

Place damp spinach leaves in a large skillet over medium heat. Cover with a lid and let the leaves wilt. Once wilted let cool and then chop.

Heat 1 tablespoon of olive oil in a small skillet. Add the onion and garlic and cook over medium heat, until translucent. Stir in the spinach and salt to taste. Cook for about one minute.

Transfer the spinach mixture to a medium bowl. Stir in ricotta, parmigiano-reggiano, mozzarella, and egg yolk. Mix well and set aside. The filling can be refrigerated overnight. Lay out your long sheets of pasta on a lightly floured table. Place small balls of filling, about 1 teaspoon, in a line about one inch from the bottom of the pasta sheet. Leave about 1 1/4 inches between each ball of filling. Fold over the top of the pasta sheet, lining it with the bottom edge.

Using a pastry brush lightly apply water on all of the areas that will be used to seal in the pasta. Seal the bottom and 2 open sides with your finger. Use a ravioli cutter to cut out the individual raviolis if you have one. If not, cut the ravioli into squares and use a fork to completely seal the edges. Place the ravioli on a large plate.

Boil a huge pot of water with salt. Add in the ravioli and cook for about 5-6 minutes. Strain and serve with the sauce of your choice.

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