Fusilli alla Caprese

Another great recipe from Giada. I love how fresh everything is!

Fusilli alla Caprese

• 1 pound fusilli pasta
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 3 cups cherry tomatoes, quartered (about 1 1/2 pints)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup packed fresh basil leaves, torn
• 8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

*picture from here

Mexican Rice

I love the rice you get at Mexican restaurant and finally found a make-at-home recipe that rivals them. It was really easy and turned out perfectly, even though I'm afraid of making rice on the stove and usually use my trusty rice cooker. 

Mexican Rice

3 T vegetable oil
1 cup uncooked rice (not instant)
1 tsp garlic salt
1/2 tsp cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.  Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Dark Chocolate Cupcakes

Trust me on this one. So chocolatey, and soooo good.

16 tablespoons (2 sticks) unsalted butter
4 ounces bittersweet chocolate, chopped
1 cup (3 ounces) Dutch-processed cocoa powder*
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ cups sugar
1 cup sour cream

Preheat oven to 350*F and line muffin tin with baking cups.

Melt butter, chocolate, and cocoa together in a bowl in the microwave, stirring often, and allow to cool slightly. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another large bowl, whisk eggs and vanilla together by hand until uniform. Slowly whisk in the sugar until combined, and then slowly whisk in cooled chocolate mixture until combined. Sift about 1/3 of the flour mixture over the batter and whisk in. Whisk in sour cream, then sift remaining flour mixture over batter and whisk until completely incorporated. Stir to make sure batter is fully combined.

Place a level ¼ cup of batter into each muffin tin (I actually use a measuring cup for this and level it off; if you don’t, the cupcakes will run over and the edges will bake together.)

Bake at 350* for 15-20 minutes, until a toothpick comes out with just a few crumbs attached. Rotate tins halfway through to ensure even baking. Cool in tins for 10 minutes, then remove to a wire rack to cool completely before frosting.

Yield: 24 cupcakes

NOTE: You can also bake this in a 13”x9” baking pan for 30-35 minutes.

*Heaven knows why, but I have a devil of a time finding Dutch-processed cocoa around here. I substituted Hershey’s Special Dark with good results.

Cool Cucumber Salad

Easy, easy, easy!

3 cukes, sliced in thin rounds
1 cup vinegar
3/4 cup water
3/4 cup sugar
1 tsp salt

Heat all ingredients, except cukes, until sugar is completely dissolved. Pour over sliced cukes and refrigerate.

Chicken and Rice Burritos

This is really simple but we all love it. Use leftover chicken and leftover rice and it only takes 10 minutes!

2 1/2 c. shredded chicken
1-2 c. cooked rice
1 3/4 c. water
1 package taco seasoning
1 8oz. can tomato sauce
1 large tomato diced
1/3 c. sliced green onions
8 burrito size tortillas

Optional extras
Shredded cheese
Guacamole
Sour cream
Salsa

Heat chicken, rice, water, taco seasoning, and tomato sauce until warm and thick. Add tomato and green onions. Spread desired amount and filling and extras on tortilla, roll up burrito style.

Idaho Cookie Salad-YUM YUM YUM!!!!!

Large instant vanilla pudding

2 C buttermilk

16 oz cool whip

1 large can pineapple tidbits

2 cans of mandarin oranges

3-4 bananas

fudge stripe cookies

Mix pudding and buttermilk together

Stir in cool whip

Mix in the pineapple and mandarin oranges

Mix in bananas and cookies before serving

This makes a lot you may want to cut it in half!!

I also like to add more fruit even though my husband hates it.

Zucchini and Corn Quesadillas

*photo and recipe (adapted) from here

3-4T olive oil
2 cloves garlic
1 onion, diced
1-2 medium zucchini, halved and thinly sliced
1 can sweet corn (if you have fresh, I think it would be so much better)
1 can black beans, drained and rinsed
1 t cumin
lots of chopped cilantro (depending on your tastes)
salt & pepper
8 whole wheat tortillas
1 cup shredded cheese (I used pepper jack, but any cheese you love would work)

Preheat over to 400 degrees.

In a medium skillet, heat olive oil. Add onion and cook until soft, about 5 minutes. Add garlic and cook one minute more. Add zucchini (and corn if you're using fresh) and cook until it begin to soften, about 5 minutes more. Add corn and beans and cook until heated through. Season with cumin, salt, pepper and cilantro.

Spread one side of tortillas with olive oil. On a cookie sheet place one tortilla, oil side down, fill with zucchini mixture and top with cheese (more or less depending on your tastes). Place remaining tortillas on top, oiled side up. Bake until cheese is melted and the tortillas begin to get crispy, about 10 minutes (you can also place under the broiler if you want it even crispier). Cut into wedges and serve immediately. I served mine with raspberry-chipotle salsa and it was fantastic.

**Only make the number of quesadillas you need for the meal. Save remaining filling to make additional quesadillas for lunch the next day. Or, just eat the yummy filling alone (like I did)

Cherry Chipolte Chili: Gluten Free and Vegetarian

My friend Lori had a cooking night the other night where she made some fabulous recipes for us. This one sounds strange but was oh so yummy! She is mainly vegetarian and gluten free.

Ingredients:
2 c vegetable broth
1 c dried cherries (our grocery has them by the raisins)
1 T olive oil
1 c chopped onion
1 T crushed fresh garlic
1 bottle roasted red pepper chopped, or one fresh red pepper chopped
4 t chili powder
1 1/2 t cumin
1 t ground coriander
1 t dried oregano
4 c petite canned chopped tomatoes
1 16 oz can black beans
1/4 c chopped cilantro
avacado to taste

For chips:
Spelt Flour tortillas
Coconut oil

Directions:

Heat 1 cup of broth in microwave. Place cherries in small bowl and add hot broth and set aside.Heat olive oil in a 4 quart sauce pan over medium heat. Add onion (and red bell pepper if not using bottled roasted bell pepper); sauté about 5 minutes. Add garlic, cook 1 minute. Add chopped bottled red pepper (if not using fresh), chili powder, cumin, coriander, and oregano. Cook over medium heat, stirring occasionally. Add tomatoes and remaining broth, bring to boil. Reduce heat; simmer uncovered about 5 minutes. Stir in beans, cilantro, and cherry mixture. Continue cooking until thoroughly heated. I cut one tortilla into wedges and fry in coconut oil and stick the triangles in one side of the bowl and then chop a half of avocado and put on top of the chili. If you can find spelt tortillas, they don't have gluten, have only 100 calories and are yummy.

Asian Steak Tacos with Spicy Mushroom Salsa

When I saw these in my bon appetit magazine I seriously drooled onto the page... I kid you not. I made them, and they totally lived up to each salivatory drop. Only next time I'll make a few changes to appease mine and my husband's taste buds.

ASIAN STEAK TACOS
6 tablespoons olive oil
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons fresh lime juice
4 garlic cloves, minced
1 tablespoon ground ginger
1 teaspoon lemon peel
1 teaspoon Sicilian sea salt
2 pounds skirt steak, trimmed
8 flour tortillas (6 inch)

SPICY MUSHROOM SALSA
1 tablespoon olive oil
1/2 pound shiitake or crimini mushrooms, sliced (about 3 cups)
2 large shallots, sliced into rings
1 teaspoon chipotle chile pepper {I'll use 1/2 t. next time, too spicy for me}
2 tablespoons chopped green onion
1 tablespoon chopped fresh cilantro
1 tablespoon rice vinegar
1 tablespoon sesame oil {I'll use 1/2 T. next time, it overpowered the natural shroom taste}
1 tablespoon toasted sesame seed
1/4 teaspoon Sicilian sea salt

Mix oil, soy sauce, honey, lime juice, garlic, ginger, lemon peel and sea salt in a small bowl until well blended. Place steak in a glass dish. Rub seasoning mixture all over steak. Cover. Refrigerate 1 hour, or longer for extra flavor.

Meanwhile, for the Salsa, heat oil in large skillet on high heat. Add mushrooms; cook and stir 4 minutes or until golden brown. Add shallots and chipotle chile pepper; cook and stir 3 minutes or until shallots begin to brown. Spoon mushroom mixture into a medium bowl. Add remaining ingredients; toss lightly. Set aside.

Grill steak on medium-high heat 3 to 4 minutes per side or until medium-rare doneness. Remove steak to cutting board. Let stand 5 to 10 minutes before slicing.

To serve, slice steak across the grain into thin slices. Serve in warmed flour tortillas topped with Spicy Mushroom Salsa.

Yum.

It's actually a Cat Cora recipe, promoting McCormick Gourmet spices...

Chili's Salsa

Out of all the restaurant salsa's out there - Chili's and Uncle Julio's are my favorites... This taste's just like Chili's, so I thought I'd share. Sidenote: Why does Chili's have better salsa then On the Border? Same company - you'd think they'd give the better salsa recipe to the Mexican restaurant. Next challenge is to find a match for Uncle Julio's salsa.

I got this off of recipezaar and made a couple adjustments for a fresher taste (the cilantro and lime). It's been a hit every time I've made it... which has been quite a bit lately.

1 (14 1/2 ounce) can tomatoes and green chilies

1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)

4 teaspoons jalapenos (canned,diced, not pickled)

1/4 cup yellow onion (diced)

1/2-3/4 teaspoon garlic salt

1/2 teaspoon cumin

1/4 teaspoon sugar

1/2 c. cilantro, chopped

1 t. lime juice

1. In food processor place jalapenos and onions.

2. Process for just a few seconds.

3. Add both cans of tomatoes, salt, sugar, cumin, cilantro and lime juice.

4. Pulse all ingredients until well blended but do not puree.

5. Place in covered container and chill.

A couple hours of chilling helps blend the flavors, and gets better tasting each hour it sits.

Tamale Pie

I use to make this all the time when I first started cooking. It was when I thought that casseroles was the only form of cooking I could handle. Why I stopped making it, I'll never know because it is goood! But it's for sure going back into the rotation.

PIE

1 lb. ground beef

1 c. chopped onion

1 c. chopped green pepper

1 (16 oz.) can stewed tomatoes

1 (15 oz.) can whole kernel corn, drained

1 c. sliced black olives {i omit, not a fan}

I clove garlic, minced

2 tsp. chili powder

1 tsp. cumin

1 tsp. salt

1 ½ c. grated sharp cheddar cheese {i use 1/2 c., and it's plenty}

CORNMEAL TOPPING

¾ c. yellow cornmeal

½ tsp. salt

2 c. cold water

1 T. butter

- Preheat oven to 375.

- Cook ground beef, onion and green pepper in skillet until beef is browned. Pour off excess fat.

- Add tomatoes, corn, olives, garlic, chili powder, cumin and salt.

- Cover and simmer 20 minutes.

- Add cheese, stir until it melts.

- Meanwhile, stir cornmeal and salt into cold water in saucepan. Cook stirring constantly until mixture thickens and bubbles. Remove from heat and stir in butter.

- Turn meat mixture into greased 9x9 casserole dish {or I'm assuming a pie dish would work, hence the name}. Top with cornmeal mush.

- Bake for 40 minutes or until hot and bubbly.

Green Chili Chicken

I made this on Sunday in the crockpot and it was really good. It was super easy to throw together in the morning and was ready when Matt got home. I'm sure you could cook it in the oven for an hour or so, too, if you prefer.

3-4 large chicken breasts
2 cans cream of chicken soup
4 oz can chopped green chilies
1 tsp cumin
1/2 tsp kosher salt
1/4 tsp pepper
1/4 tsp garlic herb blend seasoning (or plain garlic salt would work, too)

6 cups steamed rice
blue corn tortilla chips

Place chicken, soup, chiles, cumin, salt, pepper and garlic blend in crockpot. Cook on low for 6-8 hours. When done, shred chicken with two forks. Spoon over bowls of rice and garnish with crumbled blue corn tortilla chips.

4 servings

from Picky Palate

veggie gnocchi

I love, love, love gnocchi and order it whenever I go somewhere that serves it. I tried making homemade gnocchi one time and it wasn't really worth the effort. Then, hallelujah, I found it in the pasta aisle at Wal-Mart. Happy day. This recipe was the perfect dish to make with it. Light, easy, summery and with tasty leftovers. Enjoy.

1 T olive oil
1 zucchini, quartered lengthwise and sliced crosswise
1 summer squash, quartered lengthwise, and sliced crosswise
2 garlic cloves, minced
1 pint grape tomatoes, halved
1 lb. gnocchi
1/4 cup fresh basil, chopped
2 T grated Romano cheese
1 T butter
2 tsp fresh lemon juice

Set a large pot of salted water to boil. In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes. Meanwhile, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

Coconut Macaroons

1/3 C plus 3TBS flour

3 3/4 C coconut

1/8tsp salt

1 can sweetened condensed milk or use the alternative

1tsp vanilla

Mix together in a bowl with a large spoon. Drop onto a well-greased or parchment covered cookie sheet. Very important as there is no oil in them!!!

Bake at 350 degrees

8 min for little cookies

20 min for large

Bake until bottoms are just barely brown

Alternative to Sweetened Condensed Milk

I got this recipe from a friend that is really good at using things that are in her food storage and is an amazing cook.

3/4 C powdered milk

3/4 C sugar

1/2 C HOT tap water

Put hot water in blender. With blender going, add sugar and dry milk. Blend until smooth. Makes about 1 can of Sweetened condensed milk.

Spinach Artichoke Bites

If you need an appetizer, try these. Pick your favorite dip, (like Melissa's Spicy Artichoke Dip) and make them into individual bites. The shells are wonton wraps placed in a mini muffin pan. Use just under a tablespoon in each cup. Bake for about 8 minutes at 350 degrees.

Blueberry {and Strawberry} Shortcakes with Lemon and Thyme Biscuits

This is from my bon appetit magazine and are super amazing. Puts a whole new spin on the normal shortcakes. I made them for Mother's Day {yes, I love cooking that much} and none of us were saying a word other then, Mmmmmm...., because they were so good. I added some strawberries too, because I can't do a shortcake without them.

berries
4 cups fresh blueberries (21 to 22 ounces), rinsed, drained well
2/3 cup powdered sugar
2 tablespoons water

biscuits
3/4 cup chilled buttermilk
1 tablespoon finely grated lemon peel
1 teaspoon chopped fresh thyme
2 1/4 cups all purpose flour
1/2 cup (packed) golden brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/3-inch cubes
1 tablespoon raw sugar

Vanilla ice cream or lightly sweetened whipped cream

Berries: Combine all ingredients in large saucepan. Stir over medium heat until berries are slightly softened and syrup coats spoon, about 10 minutes. Transfer to medium glass bowl. DO AHEAD Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Biscuits: Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper. Mix buttermilk, lemon peel, and thyme in small bowl. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir with fork just until blended (dough will be sticky). Transfer dough to lightly floured work surface. Knead gently just until dough comes together, 4 to 5 turns (do not overwork dough or shortcakes will be tough). Pat dough out to 3/4-inch-thick round. Using 3-inch-diameter cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4-inch thickness. Cut out additional rounds, for 6 rounds total. Transfer dough rounds to prepared baking sheet, spacing apart. Sprinkle dough rounds with raw sugar.

Bake biscuits until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool slightly. Using serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on each of 6 plates. Spoon blueberries and syrup over, dividing equally. Cover with biscuit tops. Place scoop of ice cream or dollop of whipped cream alongside each and serve.

Sloppy Veg-Head Joe

This is from Rachael Ray's Big Orange Book that I got for Mother's Day... this is the first recipe I've tried and it's yummy! I made whole wheat hamburger buns with it {good buns, but use half the salt - they were way too salty for us}. Made it nice and cheap being meatless and with homemade buns and all... and when you borrow the yeast from your neighbor, it makes 'em even cheaper! ;) thanks Dude

1 T. canola or vegetable oil
2 jalapeno peppers, seeded and finely chopped
1 red, green, or yellow bell pepper, seeded and chopped
1 red onion, chopped
2 large garlic cloves, chopped
1 (21-ounce) can black beans, drained and rinsed
1 t. ground cumin
1 t. ground coriander
salt and pepper
1 (15-ounce) can diced fire-roasted or chunky-style crushed tomatoes
1 rounded T. brown sugar
1 T. Worcestershire sauce (see Note below) or vinegar of any kind
1 lime
4 crusty rolls, split and lightly toasted
A handful of fresh cilantro leaves, chopped

Heat the oil in a skillet over medium-high heat. To the hot oil, add the jalapenos, bell peppers, onions, and garlic and cook until tender, 7 to 8 minutes.

Fold in the black beans, cumin, and coriander and season to taste with salt and pepper.

Stir in the tomatoes, brown sugar, and Worcestershire or vinegar and simmer the mixture for a few minutes to combine the flavors.

Squeeze the lime juice into the pan and stir. Serve the joe mixture on buns with cilantro to top.

SERVES 4

NOTE Worcestershire sauce contains everything but the kitchen sink, including anchovies. I love it, but if you follow a strict vegetarian diet you might prefer to substitute vinegar.

Homemade Marshmallows

2 oz. unflavored gelatin
2 cups cold water, divided
2 egg whites
2 cups sugar
1 t vanilla
1 cup powdered sugar
3 T cornstarch

Mix powdered sugar and cornstarch. Liberally coat a 9x13" pan with sugar/cornstarch mixture. Reserve remaining for later.

Place 1/2 cup cold water in a small bowl, sprinkle gelatin over the top and stir to dissolve. In a medium sauce pan, combine remaining water (1 1/2 cups) and sugar. Bring to a boil over medium heat and cook to 250 degrees on a candy thermometer. Remove from heat and stir in gelatin mixture until dissolved.

While sugar and water are boiling, beat egg whites until stiff peaks form. While mixer is running (at about medium) slowly pour in sugar mixture. Whip for about 5 minutes. Add vanilla and mix for another minute or two. Mixture should be glossy and shinny and will begin to thicken. Pour into prepared pan and cover with more powdered sugar mixture. Let rest and set-up for a minimum of 4 hours and up to overnight.

Remove marshmallow from pan and place on a cutting board. Using a pizza cutter, cut into 1" squares. Coat marshmallows in powdered sugar mixture. Store in an air tight container.

*Marshmallow can be colored with liquid food coloring. You will need to add the food coloring at the beginning of the mixing time.

**You can also make marshmallow eggs for Easter. Fill a 9x13" pan with flour. Using plastic (or real) eggs, make indentations for the mold. When marshmallow mixture is whipped, use two large spoons to spoon marshmallow into the mold. Eggs can then be chocolate covered.

I used these to make "gourmet" s'mores at a "faux campout" over the weekend. We used organic graham crackers and high quality chocolate. They were quite the hit!

Fruit Salad with Honey-Lime-Mint Dressing

We made this for a work meeting and everyone was freaking out over how good the fruit tasted, not realizing it was the yummy dressing doing it. You can also make it without the mint and it's still awesome.

1/4 cup fresh lime juice
1/4 cup honey
1/4 cup chopped fresh mint
1 3-pound cantaloupe, halved, seeded, chopped
1 12-ounce basket strawberries, hulled, halved
4 kiwis, peeled, cut into 1/2-inch pieces
1 1/2 cups blueberries

Whisk lime juice, honey and mint in large bowl to blend. Add all fruit to syrup in large bowl and toss. Let stand at least 15 minutes to let the fruit absorb the dressing. You can make it up to 3 hours ahead if you want, just cover and chill. Spoon fruit into cute bowls or goblets if you're feeling ambitious.