Pork with Citrus-Rum Sauce

As soon as I saw this picture/recipe on Our Life in the Kitchen, I knew I had to make it. Immediately. It took me about 4 days to actually get around to it, but this one wasn't going on the back-burner for long!! I mean, the name alone is enticing, but the picture that accompanied the post made my mouth water. It's been a long week in the T household, with some medical procedures/follow-ups, and I've been waiting to fix this meal until she could actually eat it and enjoy it. I wanted to make a nice meal that could be enjoyed and kick off the transition back into "normal" life.

You see, this month has been a rough one for my bestie. Back in August she found out that she had a cancerous nodule in her throat and on August 30th she had to have her thyroid and lymph nodes removed. Last week she had 2 surgeries on her eye, and then Monday she had to take an iodine radiation pill as a follow-up to her surgery. This in turn left her terribly sick for 2 days and she couldn't keep anything down. Her tastebuds have been a little jacked from the iodine, so when she is able to eat, nothing seems to taste right. Add on top of all that, that she has a sweet little 6-month-old baby boy that she couldn't pick up after either surgery, and who had to go stay with Grandma during the radiation week - and you have a woman whose life has been turned upside down.

She and Mr. T have been kind enough to let me stay with them during my transition into my own apartment and single life, so I want to do what I can to help out around the house. The biggest contribution I can give right now is helping with the little one, and cooking. While not the same situation by any stretch of the means, I remember how hard it was for me when I got braces a couple of years back and I couldn't eat anything normal for a couple of months. Not being able to eat, or eat the foods I loved made life very unpleasant. She's had so much to deal with, and then not being able to eat on top of it all...I wanted to make her a meal as she begins to transition back to normalcy that she could enjoy.

The pork had a good citrus flavor (I believe the marinating process is important for this one!!) and I could definitely taste the rum in the sauce, but it wasn't overpowering. Overall the flavors worked very well together and I will definitely be making this again!

Pork in Citrus-Rum Sauce
Source: Our Life in the Kitchen

Ingredients

The Pork:

• Pork Tenderloin
• Orange, zest and juice
• Orange Juice, a few tablespoons
• Thyme, 1 teaspoon or a couple of fresh sprigs
• Creole Seasoning, 1 teaspoon
• Olive Oil, 2-3 tablespoons

The Citrus Rum Sauce:

• Orange Juice, 1 1/2 cups
• Chicken Stock or Broth, 1 cup
• Orange
• Garlic, 2 or 3 cloves
• Brown Sugar, 1/2 cup
• Crushed Red Pepper Flakes or Creole Seasoning, just a dash
• Dark Rum, 1/3 cup
• Cream, 1/3 cup

Preparation

1.   Zest and juice one orange.

2.   Combine the zest, juice from the orange and enough more to make about 1/2 cup, thyme and Creole seasoning.

3.   Cut the pork tenderloin into slices about an inch thick.

4.   Pound them to about a 1/2 inch thick.

5.   Arrange the pork in a shallow dish and cover it with the marinade.  Refrigerate for at least 3 to 4 hours.

6.   For the sauce:  Slice an orange and crush the garlic.

7.   Combine the juice, chicken stock, and brown sugar.  Add a dash of Creole seasoning and throw in the orange slices and garlic.  Bring it to a low boil and let it cook until it’s reduced by about half.

8.   Fish out the orange slices and garlic.

9.   Add the rum and cream and cook for another minute or two over low heat. Remove from the heat and keep warm until serving.  If it’s going to be a while, just set it aside and gently reheat it just before serving.

10.  Heat the olive oil in a large skillet over medium-high heat.  Cook the pork for about 3 or 4 minutes per side, or until it’s done to your liking. I kept our a little zest from the marinade and sprinkled it  on the pork.  It’ll cook through enough that any marinade germs will be gone.

11.  Serve it up hot and drizzle with the sauce.  Enjoy!

Apple Cinnamon Chip Cookies

As Fall slowly approaches - well, in some parts of the country at least, not in Texas - the thoughts of wintry foods begin to circulate. Recipes for pumpkin and apple treats begin to pop up all over the blogosphere and even though the weather shows no signs of cooling, I am drawn to experimenting with Fall flavors anyway. While trying to think of a scrumptious cookie to make on a whim, and having seen recipes for some delicious caramel apple and apple pie goodies the past few days, I thought it might be fun to try my hand making some apple cinnamon cookies!! I happened to have half a bag of cinnamon baking chips at home and no idea what to do with them, so why not??

Apple Cinnamon Chip Cookies

A Sweet Beginnings’ Original

Ingredients

·   ½ cup butter, softened

·   ¼ cup granulated sugar

·   ¼ cup brown sugar

·   1 egg

·   ½ tsp vanilla extract

·   ¼ cup milk

·   2 cups all-purpose flour

·   ½ tsp baking soda

·   1 tsp nutmeg

·   ½ tsp cloves

·   ½ tsp ground cinnamon

·   1 cup apple, finely chopped

·   1 cup cinnamon chips

Preparation

1.   Preheat oven to 375 degrees. Line cookie sheets with foil or parchment paper.

2.   In a medium bowl, mix flour, baking soda, nutmeg, cloves and cinnamon and set aside.

3.   In a mixing bowl, combine butter and sugars on medium speed until creamy.

4.   Add egg, milk, and vanilla and mix until fully incorporated.

5.   Add flour mixture in 2 batches, mixing until fully incorporated after each batch.

6.   Add apples and cinnamon chips and blend in with a spoon.

7.   Use a small or medium cookie scoop to drop dough onto cookie sheet, and bake 10-12 minutes or until lightly browned. For best results, cook on the middle oven rack.

Baked Garlic-Beer Fries

You know those days when you are really hungry for something specific, but you can't seem to pinpoint what it is?? Well, I was having one of those days while searching for something to make T for dinner Monday night, I browsed through my blog list for inspiration. That is when I came across this recipe on Caitlin's Cooking and thought it would be perfect to go with the sliders T requested. Because they are baked, they take almost an hour to complete so I had to start on them as soon as I got home from work. Slice up the potatoes, poor the beer over them, wait 15 minutes, toss with oil, garlic & seasonings, throw 'em in the oven. Easy peasy. I was a little worried since I don't personally like beer, but they tasted great!! And coupled with sliders and the Dallas Cowboys football game, who could ask for anything better??


Baked Garlic-Beer Fries
As seen on Caitlin's Cooking, Originally from craftbeer.com

Ingredients

• 12 oz good beer
• 3 russet potatoes, about 3/4 lbs
• 3 cloves garlic, minced
• 3 Tbsp olive oil, canola oil, or bacon fat
• 1-1 1/2 tsp salt
• 1/4-1/2 tsp black pepper

Preparation

1. Preheat oven to 425°F
2. Scrub and cut potatoes with skin on into 1/2" sticks.  In a large bowl, soak the cut fries in the beer.  Let soak for 15 minutes, tossing a few times so that the potatoes soak evenly. 
3. Drain beer and toss the potatoes with the oil, garlic, salt and pepper, making sure that each one is well coated.
4. Line a large baking sheet with foil, and spread the fries in a single layer on the pan, using two pans if necessary.  Bake for 40 minutes to 1 hour, depending on how crispy you like them, tossing 3-4 times.
5. Add more salt and pepper to your liking and serve hot.

Daring Bakers: Croissants

The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child! I have never made any sort of delicate pastry from scratch before, and I love a good croissant, so I was very excited when I saw this month's challenge.

It was a bit time consuming, with all of the hours of rising time, but split between two days I was able to get it done, and it was well-worth the effort. So light and fluffy...yum!! Mine aren't the prettiest you've ever seen, but hey - it was my first time ya know?? Give a girl a break!

Croissants
Source: Mastering the Art of French Cooking, Volume Two

Ingredients

• 1¼ teaspoon  of dry-active yeast
• 3 tablespoons warm water (less than 100°F)
• 1 teaspoon sugar
• 1 3/4 cups of strong plain flour
• 2 teaspoons sugar
• 1½ teaspoon (salt
• ½ cup milk
• 2 tablespoons tasteless oil (such as vegetable oil)
• ½ cup chilled, unsalted butter
• 1 egg, for egg wash

 Preparation

1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten times only.
9. Place the dough back in the bowl, and place the bowl in the plastic bag
10. Leave the bowl at approximately 75°F for three hours, or until the dough has tripled in size.
11. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
12. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches
13. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)
14. Place the dough letter back in the bowl, and the bowl back in the plastic bag.
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge
16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
17. Once the dough has doubled, it’s time to incorporate the butter
18. Place the block of chilled butter on a chopping board.
19. Using the rolling pin, beat the butter down a little, till it is quite flat.
20. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.
21. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
22. Spread the dough using your hands into a rectangle about 14 by 8 inches
23. Remove the butter from the board, and place it on the top half of the dough rectangle
24. Spread the butter all across the top two-thirds of the dough rectangle, but keep it ¼ inch across from all the edges.
25. Fold the top third of the dough down, and the bottom third of the dough up.
26. Turn the dough package 90 degrees, so that the top flap is to your right (like a book).
27. Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches
28. Again, fold the top third down and the bottom third up.
29. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours.
30. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
31. Tap the dough with the rolling pin, to deflate it a little
32. Let the dough rest for 8 to 10 minutes
33. Roll the dough package out till it is 14 by 8 inches
34. Fold in three, as before
35. Turn 90 degrees, and roll out again to 14 by 8 inches
36. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)
37. It’s now time to cut the dough and shape the croissants
38. First, lightly butter your baking sheet so that it is ready
39. Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
40. Roll the dough out into a 20 by 5 inch rectangle
41. Cut the dough into two rectangles (each 10 by 5 inches)
42. Place one of the rectangles in the fridge, to keep the butter cold
43. Roll the second rectangle out until it is 15 by 5 inches
44. Cut the rectangle into three squares (each 5 by 5 inches)
45. Place two of the squares in the fridge
46. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square
47. Cut the square diagonally into two triangles.
48. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles.
49. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape.
50. Place the unbaked croissant on the baking sheet
51. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
52. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour
53. Preheat the oven to very hot 475°F
54. Mix the egg with a teaspoon of water
55. Spread the egg wash across the tops of the croissants.
56. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely
57. Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving.

Rigatoni "D"

Yesterday was T's birthday, and because she and Mr. T are kind enough to let me shack up at their house for a few weeks, and because she is my best friend, I wanted to do something nice for her on her birthday. So, I decided to offer to make her dinner - anything she wanted. In traditional girl fashion, she couldn't think of anything, so Mr. T helped me out by telling me one of her favorite dishes from the Italian restaurant, Maggiano's. Rigatoni "D". Ok, looks simple enough on their website, so I went in search of a recipe replica, and was fortunate enough to come across a couple that had good reviews.

I popped some cupcakes in the oven and wrote out a quick grocery list. About this time, T came to me and asked what her options for dinner were. I told her anything she wanted, but that Mr. T and I had already decided for her :) In my opinion it is a creamy version of Chicken Marsala - which is great!! Both T and Mr. T said that it tasted just like Maggiano's, so score!! Happy Birthday T, love you!!

Rigatoni "D" (A Maggiano's replica)
Found on Food.com

Ingredients

• 2 tablespoons extra virgin olive oil
• 10 ounces baby portobella mushrooms, sliced 
• 3 tablespoons balsamic vinegar
• 1 yellow onion, chopped
• 2 teaspoons garlic, chopped
• salt and pepper to taste
• 2 lb chicken breasts, cut into 1 to 1 1/2 inch pieces
• 1/2 quart chicken stock
• 4 ounces marsala wine
• 2 ounces white wine
• 1/2 quart heavy cream
• 1 lb rigatoni pasta
• 1 tablespoon fresh basil, chopped 
• 1 tablespoon parsley, chopped 
• 2 tablespoons parmesan cheese, grated
• 2 ounces garlic butter
• grated parmesan and parsley for garnish

Preparation

1. Heat oil over medium-high heat in a skillet.
2. Add onions and cook for 2-3 minutes. Lower heat and cook an additional 2 minutes until caramelized.
3. In a separate, larger skillet, saute mushrooms with balsamic vinegar, over medium-high heat.
4. Add onions to the mushrooms and  season with salt and pepper.
5. Add garlic, chicken, chicken stock, marsala, and white wine. Cook until reduced by half, about 5 minutes.
6. Add cream and bring to a boil.
7. Once boiling, reduce heat and simmer to skim away any impurities.
8. Meanwhile, cook rigatoni al dente, according to package instructions.
9. Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, parmesan cheese, garlic butter, and salt and pepper. 
10. Place in pasta bowl and garnish with parmesan shavings and chopped parsley.

What's Baking: Chocolate Cream Pie

This month's theme for What's Baking was A Family Favorite, and I have to admit that it took a little time for me to come up wtih something. Not because my family doesn't have favorite or traditional desserts that we eat, but because my family loves desserts and sweets so much that it was hard for me to choose just one! I finally decided on one that we could all agree on - Chocolate Pie. My brothers and I inherited our chocoholism from my dad so anything that involves chocolate - especially rich, creamy chocolate - is bound to be on our favorites list. I've never made the pie myself, but I have been slowly learning and starting to make our holiday favorite desserts to help out mom, and to start taking over some of the traditions.

I am currently staying with my best friend and her husband, so they have become my food testers, and so far the only complaint I have heard is when Mr. T asked, "Where are my cookies??" when I took the Brownie-ish Cookies to work last week. Oops. T's mom was in town this week so she got to try the pie before she left too, and I got a very enthusiastic text message from her about how delicious it was. Coming from a mom that cooks and bakes, I take that as a great compliment :) Thanks Mama R!!

If you have any chocoholics in your family, or are just looking for a great-tasting, simple pie to make for a dinner or gathering, you should definitely give this one a try!!

Chocolate Cream Pie

Source: Emeril Lagasse

Ingredients

• 1 cup plus 2 tablespoons sugar
• 3/4 cup heavy cream, plus 1 3/4 cups
• 3/4 cup buttermilk
• 3 1/2 tablespoons cornstarch
• Pinch salt
• 4 egg yolks
• 4 ounces good-quality semisweet chocolate, finely chopped
• 1 tablespoon butter
• 3/4 teaspoon vanilla extract
• 3 tablespoons confectioners' sugar
• 1 (9-inch) Chocolate Cookie Crust, baked according to package instructions (yes, I cheated on the crust...)

Preparation

1. In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth.
2. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
3. In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly.
4. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes.
5. Then, pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick).
6. Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes. 
7. Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust, and top with whipped cream.
8. Refrigerate until firm and cool, at least 4 hours.

Recipe Swap: White Pizza Dip

For this week's Recipe Swap, the theme was Tailgating/Appetizers, and I received a recipe from The Cooking Nurse for White Pizza Dip. Since I love dip, and I love pizza, I couldn't have been happier to receive this recipe!! It was so simple to make, that it will be a snap to put together and throw in the oven to cook while doing other party preparations. I've also seen this on a few other girls' blogs from my cooking board, so you know it has to be good!! It's making it's way around! It turned out delicious and T and her mom - Mama R - loved it too!! I will definitely be adding this recipe to my football party menu!!

White Pizza Dip
Source: The Cooking Nurse (originally from Lipton Recipes)

Ingredients

• 1 envelope Lipton Savory Herb & Garlic Soup Mix (I used their Vegetable variety because I couldn't find the Herb & Garlic)
• 1 (16 oz) container of sour cream
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/4 cup chopped or mini pepperoni
• 1 baguette loaf, sliced

Preparation

1. Preheat oven to 350 degrees.
2. In a 1 quart casserole dish, combine the soup mix, sour cream, ricotta cheese, 3/4 cup of mozzarella, and pepperoni.
3. Sprinkle top with remaining 1/4 cup of mozzarella and some additional pepperoni if you'd like.
4. Bake uncovered for 30 minutes (or until heated through). Serve with bread slices.

Brownie-ish Cookies

 

I saw these delicious cookies on Dainty Chef's blog last week and immediately added them to my "to make" list. I followed the recipe exactly, but mine came out looking nothing like the flat, shiny-topped cookies that I saw on her page. Fortunately for me, though, they were still so delicious...just like a brownie!! I will have to try again to see if I can get the pretty appearance that she did, but until then I will enjoy devouring these ugly little ones :)

 

 

 

Brownie-ish Cookies
Source: Dainty Chef

 

Ingredients

• ½ cup butter
• 4 (1 ounce) squares unsweetened chocolate, chopped
• 3 cups (18 ounces) semisweet chocolate chips, divided
• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 4 large eggs
• 1 ½ cups sugar
• 2 teaspoons vanilla extract

Preparation

1. Heat oven to 350 degrees.
2. Combine butter, unsweetened chocolate, and 1 ½ cups chocolate chips in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; let cool.
3. Combine flour, baking powder, and salt in a small bowl, set aside.
4. Beat eggs, sugar and vanilla at medium speed with an electric mixer. Gradually add dry ingredients to egg mixture, beating well. Then add the chocolate mixture and beat well. Stir in remaining 1 ½ cups chocolate chips.
5. Scoop dough onto baking sheets 1 inch appart. Bake for 10 minutes. Cool slightly on baking sheets, then remove to wire racks to cool completely.

Baked Dijon Salmon

It seems that Dijon mustard has been popular in the blogging world lately. Or maybe just on my blog...hmm. I think this is the third recipe I have made in the past 2 weeks that uses it as one of the main ingredients. I guess I'm drawn to food that involves mustard. I do love mustard. A lot. This recipe, like the others, did not disappoint. I did make one minor adjustment, using pistachios instead of pecans and it turned out wonderfully!! I really enjoy salmon, so adding a honey mustard sauce to an already loved fish made for a great dinner.

Baked Dijon Salmon
As seen on What's Cookin' Chicago?, originally from AllRecipes

Ingredients

• 1/4 cup butter, melted
• 3 tablespoons Dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup Japanese panko breadcrumbs
• 1/4 cup finely chopped pistachios
• 4 teaspoons chopped fresh parsley
• 4 - 4 oz salmon fillets
• salt and pepper to taste

Preparation

1. Preheat oven to 400 degrees F.
2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together breadcrumbs, pecans, and parsley.
3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper. Serve with remaining honey mustard sauce, if desired.

Asian Lettuce Wraps

A group of my co-workers decided a couple of weeks ago that it would be fun to do a crock-pot meal swap during lunch one day. Maybe if we all cooked some cooler weather food, the cooler weather would come. Not likely, but worth a shot! The idea was that we would each prepare a crock-pot meal at home, then bring it in to work to share with each other. I must say that it turned out great and we had a nice collection of dishes!! I brought these Asian Lettuce Wraps and the other girls brought: Pot Roast, Swiss Steak, Chicken Stroganoff, and a Cheese & Artichoke Dip. We each had a little sample of each dish and it was plenty to fill us up! The lettuce wraps were a huge hit!! I wonder what our next inspired swap will be??

Asian Lettuce Wraps
Source: Crock-pot.com

Ingredients

• 1 1/2 pounds extra-lean ground chicken or turkey
• 1 medium onion, finely chopped
• 2 medium celery stalks, chopped
• 1/2 cup hoisin sauce
• 3 tablespoons soy sauce
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1/2 tablespoon Asian chile paste
• 5 ounces bamboo shoots, canned and drained
• 12 ounces sliced water chestnuts, canned and drained
• 1 cup fresh bean sprouts
• 4 green onions, finely sliced
• 1/4 cup fresh cilantro, minced
• 14 crisp iceberg lettuce leaves
• 1/4 cup hoisin sauce

Preparation

1. In the Crock-Pot® slow cooker, combine the chicken, onion, celery, hoisin sauce, soy sauce, garlic, ginger, brown sugar, sesame oil, chile paste, bamboo shoots and water chestnuts.
2. Cover; cook on Low 6 to 8 hours (or on High for 3 to 4 hours).
3. Thirty minutes before the end of cooking, add the bean sprouts, green onions and cilantro. Mix thoroughly.
4. To serve, place 2 tablespoons of the chicken mixture on an iceberg lettuce leaf and drizzle with hoisin sauce. Roll the filled lettuce leaf into a pocket-style sandwich.

Bacon Ranch Pasta with Spinach & Tomato

Once again, I have found recipe gold on my friend Sarah's blog. I'd seen this recipe awhile back and added it to my to-make list, but hadn't found the right accompaniment yet. I'm not sure how I came to the conclusion that my Tailgate Sliders were that accompaniment, but the day I decided to make them, I saw someone else post about this  pasta dish on our cooking board, and it seemed like a good fit!

The dish already sounded great to me, but I didn't expect it to be so freakin' good!! Like Oh.My.God. good! It made enough that I can eat leftovers or snacks for a few days, so I had some with  pizza a couple of days later, too. Yum yum yum. Thank you Sarah for coming up with such an awesome pasta dish!!

Bacon Ranch Pasta with Spinach & Tomatoes
Source: A Taste of Home Cooking


Ingredients

• 1/2 lb bacon
• 1 lb short cut pasta
• 1 teaspoon dried parsley
• 3/4 teaspoon ground black pepper
• 1 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon dried thyme
• Olive oil
• 4 garlic cloves minced
• 2 cups heavy cream
• 1 bag baby spinach
• 1 can diced tomatoes, undrained
• Grated Parmesan or Pecorino cheese

Preparation

1. Cook pasta according to package directions, and cook bacon. Allow bacon to cool, then crumble.
2. Combine parsley, pepper, salt, garlic powder, onion powder and thyme in a small bowl. 
3. Heat 2 tablespoons oil in skillet large enough to hold the pasta over medium-high heat. Add garlic and saute for 2 minutes. 
4. Add heavy cream and bring to a boil. Lower the heat to a simmer and add seasoning mixture from step 2, spinach and tomatoes. Cook until the spinach wilts. 
5. Add pasta and cooked bacon and toss to combine. Add grated cheese and taste for seasoning. 

Foodbuzz Tastemaker: Sargento's Cheese Tasting

As part of the Foodbuzz Tastemaker's Program, I received a $25 American Express gift card to put towards the purchase of Sargentos cheese and accompaniments for a cheese tasting. I selected three types of Sargentos cheese: Reduced Fat American, Reduced Fat Pepper Jack, and Gouda. For the accompaniments I chose Garden Veggie crackers, regular wafer crackers, Granny Smith & Gala apples and grapes.

I love cheese. No doubt about it. I like it on sandwiches, with crackers and fruit, in entrees, melted on chips...any way I can make it, I like it! So, I was very excited for the opportunity to to a tasting with a variety of cheeses. I've had my share of cheddar and pepper jack cheeses, but have never experienced Gouda in a sliced form. All three of these Sargento cheeses were delicious! I liked the cheddar best with the wafer crackers and grapes, the pepper jack with Gala apples and wafer crackers, and the Gouda with the garden veggie crackers and Granny Smith apples. The Gouda was so soft, I can't wait to incorporate it into a recipe soon!! Since the cheddar and pepper jack cheeses were of the reduced fat variety, the texture was a little firmer, rather than the softer, creamy texture that the regular variety has. I loved them all!! I have a few slices of each left, but you can be sure they won't last very long...as I said before, I love cheese!

If you are a cheese lover, you should definitely grab a package (or three) of Sargento's  cheese and try it out - you won't be disappointed!!

Hush Puppies

I have always loved hush puppies, but until I made these mahi nuggets, I had never considered making them myself. But, when trying to think of sides to serve, a friend suggested hush puppies, and I thought, that's a great idea! I set out to find a recipe, and found many of them, varying in ingredients and preparation. I decided that for my first attempt I should try one of the more simple recipes. The recipe itself had some glitches. I think possibly a misprint, but it called for 1 tablespoon of salt. I thought this sound like a lot, but having never made them before I followed the recipe exactly. Yikes. definitely too much!! The puppies turned out great once the oil got hot enough, but they were definitely too salty for me. I adjusted the recipe below to use only 1 teaspoon of salt, as I am sure that is what the recipe meant to say :)

Hush Puppies
Adapted from: Cooks.com

Ingredients

• 1 1/2 cup cornmeal either color
• 1/2 cup all purpose flour
• 1 tablespoon baking powder
• 1/4 tablespoon baking soda
• 1 1/2 tablespoon dehydrated onion flakes
• 1/4 cup cultured buttermilk
• 1 teaspoon salt
• 1 teas cayenne pepper
• 1 pinch of finely chopped dill
• 1/4 - 1/2 cup water
• canola or vegetable oil, enough to submerge and fry hush puppies

    Preparation

1. Mix all ingredients except water together in a medium bowl. 
2. Add water to mixture until a bit thinner than desired, let stand for 20 minutes to allow onion flakes to reconstitute. Mixture wills thicken.
3. Put enough oil in a pot to be able to submerge the batter and fry. Heat over HIGH heat and allow to get very hot.
4. Spoon batter into hot oil and allow to cook until they float and are a golden brown, 2-3 minutes. For a more crunchy effect cook until dark brown. 

*Note* If your oil is not hot enough the batter will spread out and will not crisp up. Make sure the oil is HOT!      

Foodbuzz Tastemaker: Kikkoman Kara-Age Soy & Ginger Mahi Nuggets

As part of the Foodbuzz Tastemaker Program, I received one box of Kikkoman Kara-Age' Soy & Ginger Seasoning to try out. I am a big fan of Asian cuisine, so I was excited when I was selected to try this product. On the box it suggests using the seasoning with chicken or fish, and I had some Mahi in the freezer just begging to be cooked so I decided to try making some flavorful fish nuggets! Advertised on the side of the box was Kikkoman's Ponzu Lime sauce, so I picked some of that up to try with the nuggets - so delicious!! I served the fish nuggets with hush puppies (post coming soon).

Kara-Age Soy & Ginger Mahi Nuggets

Ingredients

• 2 mahi fillets
• 1 pkg Kikkoman Kara Age Soy & Ginger Seasoning
• 2 Tbsp Kikkoman Ponzu Lime sauce
• 2 Tbsp canola oil

Preparation

1. Pour seasoning into a sealable plastic bag.
2. Cut mahi into bite sized nuggets and place in a small bowl. Pour Ponzu sauce over fish, and mix to coat each piece. Drop nuggets into bag of seasoning and shake to coat all pieces.
3. Heat oil in skillet over medium-high heat. Place fish nuggets in oil and cook for 2-3 minutes on each side, until coating is browned and fish is cooked through.
4. Remove fish onto a paper towel-lined plate to drain oil. 

Secret Recipe Club: Balsamic Glazed Skirt Steak

I recently joined another great cooking group called the Secret Recipe Club where each member is assigned another member's blog for the month and can choose any recipe on that blog to cook or bake, and then we all post on the same day, at the same time. Then, and only then, will we all know who was assigned our blog. Fun, right? I thought so! September is my first month to participate and I received Peggy's blog My Fiance Likes It, So It Must Be Good! It didn't take me long to find the recipe for me: Balsamic Glazed Skirt Steak. That's right...I saw the word Balsamic, and didn't need to look any farther!! It was delicious and easy to make so it will be making an encore appearance in my kitchen very soon!

Balsamic Glazed Skirt Steak
Source: My Fiance Likes It, So It Must Be Good!

Ingredients

• 1 lb. skirt steak
• 2 tablespoons olive oil
• 1 1/2 tablespoons unsalted butter
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 cup balsamic vinegar
• 2 teaspoons sugar
• 1/4 cup chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon sake

Preparation

1. To make marinade, melt butter in a medium saucepan under medium high heat.  Add shallots and garlic and saute until they soften, about 3 to 5 minutes or so.  
2. Add balsamic vinegar to saucepan and bring to a slow boil.  When at a boil, reduce heat to a simmer and let reduce for about 15 minutes.  The sauce will be slightly thickened.  Add sugar, chicken stock, soy sauce, and sake.  Bring to another boil.
3. Let mixture cool to room temperature and reserve a 1/4 cup of the liquid for finished steak.
4. Place skirt steak into large glass baking dish and cover with remaining marinade liquid.  
5. Cover dish with plastic wrap and let marinate in the fridge for 30 minutes - 2 hours.  Place the reserved marinade in the fridge while the meat is marinating as well.
6. Remove the steak from the marinade and pat dry.  
7. Heat large skillet under medium high heat and add 1 tablespoon of olive oil.  When oil is shimmering, add steak, in 2 batches if necessary, and cook to your desired doneness.  Once done, remove to a cutting board and let steak rest for about 5 minutes before slicing against the grain. Warm the reserved marinade and serve over steak strips.

Citrus Basil Chicken

A few weeks back, JF had a Pampered Chef party at her house and as usual I ordered a heap of stuff. I wish they weren't so danged expensive!! In the past I have ordered several of their cookbooks, and while I love their products and their recipes, I get a bit annoyed when the recipes call for a seasoning specific to Pampered Chef. I always improvise with what I have on hand, but this time around I decided to try out one of their seasonings that the other girls were raving about. The Citrus & Basil Rub. I figured it would go well on chicken or fish, and last night I gave it a go. It is similar to a Lemon Pepper seasoning, which I already love, so it made a great addition to the chicken I was making! I considered mixing it with Panko and pan-frying it, but decided for the first use, I would just use the seasoning itself, and I'm glad I did! I also added it to the pasta I served with the chicken for a little extra punch of flavor. I think this might be the simplest dish I have ever made!!

If you are a Pampered Chef customer and haven't already tried this rub, I would recommend that you add it to your next order. (As a side note, I am not doing a review for the company. I have not been solicited or paid for my opinion, it's just a product that I tried, liked, and decided to share with my readers!!)

Citrus Basil Chicken

Ingredients 

• 2 boneless, skinless chicken breasts
• 2 Tbsp grape seed oil
• 2 Tbsp Pampered Chef Citrus & Basil Rub

 Preparation

1.  Place chicken in ziploc bag and pound to 1/2 inch thickness, for even cooking.
2. Heat oil in skillet over medium-high heat.
3. Season chicken on both sides with rub and place in skillet.
4. Cook for 3-5 minutes per side, until juices run clear and outside is nicely browned.

Oatmeal Chocolate Chunk Bread

I seem to have a small obsession with sweet breads lately, and I'm not quite sure why. Maybe just because it is something "new" that I have learned to make, or maybe I just keep running across delicious looking recipes. But whatever the reason, I am loving the results!! I came across this recipe on How Sweet It Is, and it sounded too yummy to pass up!! I got home from work, and immediately started on the bread, so that it could bake while I fixed dinner. While not as moist as the Strawberry-Banana Bread I made last week, the chocolate and cinnamon flavors mixed with the oatmeal were a great combination. Now I just need to figure out how to moisten it up a bit :)

Oatmeal Chocolate Chunk Bread Source: How Sweet It Is

Ingredients

• 1/4 cup of butter, softened
• 1/3 cup brown sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1 3/4 cup whole wheat pastry flour {or all-purpose}
• 1 cup old fashioned oats
• 1 1/2 teaspoons baking soda
• 2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup buttermilk
• 3/4 cup chocolate chunks
• coarse sugar for topping

Preparation

1. Preheat oven to 375 degrees F. Lightly butter a 9x5 loaf pan.
2. In a bowl, add flour, oats, cinnamon, salt and baking soda together and mix. Set aside.
3. In the bowl of an electric mixer, beat butter until creamy then add sugar. Beat on high speed until fluffy, scraping the bowl down occasionally – about 3-4 minutes.
4. Add in egg and mix until fully combined, then add in vanilla and do the same.
5. Add half of the dry ingredients. Once combined, add the buttermilk, then the rest of the dry ingredients. Scrape down sides and mix on low speed until completely incorporated.
6. Fold in chocolate chunks.
7. Pour batter into the buttered pan and sprinkle with coarse sugar if desired. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 30 minutes before serving.

Tailgate Sliders

Fall is just around the corner, I'm convinced of it. The weather has cooled slightly here in Texas - meaning it is 60-something degrees in the morning, and in the 90's in the afternoon, instead of 105. And a big part of Fall, in Texas is - FOOTBALL!! I'm not a big fan myself, but if it's on the TV I will stare at it and pretend that I understand what the hell is going on. But mostly, I look forward to the get-togethers and preparing cute little finger foods for them. In preparation for the season, I started thinking up recipes and decided to try out a new slider concoction for NFL opening night!! I must say that I wasn't disappointed. The Creamy Red Pepper Sauce that I created for my Grilled Chicken Sammich was a great addition to this little burger. I have a feeling that sauce is going to be making many appearances in the future. For your next tailgate/football party, you should add these little babies to your menu - they might just steal the show!!

Tailgate Sliders
A Sweet Beginnings' Original Recipe

Ingredients

• 1 lb extra lean ground beef
• 2 Tbsp Worcestershire sauce
• 1 tsp Garlic Powder
• Salt & Pepper, to taste
• Hawaiian Sweet Rolls (or other slider buns)
• 2 plum tomatoes
• Green Leaf Lettuce
• 4 Cheddar cheese slices
• 2 avocados (for guacamole – recipe below)
• Creamy Red Pepper Sauce (recipe below)

Preparation

1.   Place ground beef into a medium-sized bowl, and mix in Worcestershire sauce, garlic powder, salt & pepper. Separate ground beef into 8 golf-ball sized balls and mash down to ½ thick patties.

2.   Heat your grill, pan or griddle to a medium-high heat and lightly coat with cooking spray or olive oil. Cook patties to your desired doneness, about 3 minutes per side for medium well.

3.   Meanwhile, prepare the red pepper sauce and guacamole, slice tomatoes, tear lettuce into smaller pieces to fit slider buns, and cut cheese slices into smaller squares.

4.   Just before the patties are done, put the slider buns on the grill or separate skillet to toast.

5.   To build slider, slather red pepper sauce on the bottom bun, place meat patty, cheese slice, tomato slice, lettuce, and put guacamole on top bun to complete!

**Note**

The red pepper sauce and guacamole can be prepared ahead of time, as well as seasoning the meat and cutting your veggies in case you are traveling to tailgate or attend a watch party. These sliders are easy to assemble and packed full of flavor!! For an added kick, you can also cook bacon and mix that (and cheese) into your beef patties!

Creamy Red Pepper Sauce

• 4 Tbsp Cream Cheese
• 3 Tbsp Reduced-fat mayo or miracle whip
• 3-4 roasted red peppers from 7 ½ oz jar, drained well 
• ½ tsp garlic powder
• ¼ tsp black pepper

Mix all ingredients together in food processor until well-blended.

Guacamole

• 2 avocados
• 1 tsp garlic powder
• 1-2 Tbsp lemon juice (depending on your taste)
• Salt & Pepper to taste

Peel avocados, remove seed, and place in small bowl. Mash until mostly smooth, and then add garlic powder, lemon juice, salt & pepper. Taste, and add additional seasonings if needed. 

Recipe Swap: Juice Box Salmon with Creamy Russian Dressing

I love my cooking board recipe swap group - have I mentioned that? It's just a great group of gals, and I get to try things that I may never have come across on my own. For this week's swap, I received "Juice Box" Salmon with Creamy Russian Dressing from Nicole of Prevention RD. I love salmon and I'm always looking for new ways to cook it, so I couldn't have been happier when I received this! Not to mention that it also uses lemonade - uh hello!! Delish! The salmon was so flaky and delicious on it's own, but the russian dressing was the perfect sauce to compliment it! Thanks Nicole, we really enjoyed this dish!

Juice Box Salmon with Creamy Russian Dressing
Source: Prevention RD

Ingredients

• 1 lb salmon, skin on
• 8 oz of lemonade (juice box, or other)
• salt & pepper to taste
• 1/4 cup light miracle whip (or mayo)
• 2 1/2 Tbsp ketchup
• 1/2 tsp prepared horseradish
• 1/2 Tbsp Worcestershire sauce
• 1/4 tsp onion salt

Preparation

1. Preheat oven to 500 (!) degrees. Line an 8x8-inch pan with foil.
2. Sprinkle salmon with salt & pepper. Pour lemonade into the pan and place salmon, skin side down into the juice.
3. Cover the pan loosley with foil and bake for 15 minutes.
4. Meanwhile, prepare the Russian dressing by combining the miracle whip, ketchup, horseradish, Worcestershire sauce and onion salt in a medium bowl. Refrigerate until ready to serve.

Sesame-Orange Shrimp

As promised when I made this recipe the first time, I now have a better picture that does better justice to the dish. The sweet sauce is so delicious that I was sad to see that there was no extra in the pan this time to pour over my rice :( It really is that good, but there was enough on the shrimp to have the savory taste with each bite.

**Note to self for next time** double amount of sauce!

Sesame-Orange Shrimp

Source: Eating Well

Ingredients

• 3 tablespoons sesame seeds (white, black or a mix)
• 2 large egg whites
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 pound peeled and deveined raw shrimp 
• 2 tablespoons canola oil, divided
• 3/4 cup orange juice
• 1/4 cup dry sherry
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon sugar

Preparation

Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.
2. Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce.

Crispy Chicken with Mustard Cream Sauce

So, how was your first day back at work after the long Labor Day weekend? Mine was pretty typical...I didn't feel like doing any work whatsoever! That usually carries over into the home life, as I just generally feel lazy and unmotivated after a long weekend or vacation, so it was nice to have this dish on my meal plan. I'm always looking for new ways to prepare chicken, new sauces, batters - whatever I can find. This, too, came from Shelbi at Look Who's Cookin' Now, and again, I was not disappointed! The breading crisped up nicely and the sauce was nice and creamy with the perfect tinge of mustard flavor. And the added fresh basil was the perfect touch of freshness! A great weeknight meal for a night you're feeling lazy!!

Crispy Chicken with Mustard Cream Sauce

Source: Look Who's Cookin' Now

Ingredients

• 2 chicken breasts
• 1/2 cup buttermilk
• 1 egg
• 1/4 cup white wine
• 3 Tb heavy cream
• 2 tsp honey
• 1 Tb Dijon Mustard
• 1/2 tsp corn starch
• 1/4 cup sliced fresh basil
• 1 cup Panko bread crumbs
• 1/3 cup flour
• 3 Tb Vegetable oil or Grape seed oil

Preparation

1. Mix egg and buttermilk together and pour into a bag with chicken for batter.
2. Stir Panko, flour and some salt and pepper in a shallow dish.
3. In a small sauce pan, combine Dijon, dry mustard, wine, honey and some salt and pepper. Let simmer for about 5 minutes.
4. Pour in cream and reduce heat to a low simmer.
5. Make a slurry with 1/2 tsp corn starch and 1 Tb water. Then pour into saucepan and cook on low for 2 minutes. Remove sauce from heat and add sliced basil.
6. Heat 3 Tb oil in frying pan. Dip battered chicken in breading on both sides (make sure it gets completely covered)
7. Fry for 2-3 minutes s per side, until it is golden brown.
8. Transfer chicken into an oiled baking dish and pour sauce over each breast. Bake on 375 for 20 minutes s or until done on the inside.