Asian Grilled Salmon

Fresh salmon fillet (about three pounds)
2 Tbls Dijon mustard
3 Tbls soy sauce
6 Tbls olive oil
½ tsp minced garlic

Preheat oven to 375. Lightly grease 9x13 pan.

Put the salmon fillet into the 9x13 pan. Whisk together mustard, soy sauce, olive oil and garlic in small bowl.  Drizzle the marinade onto the salmon and allow it to sit for 10 minutes.

Bake for 40 minutes.

(Source: slightly adapted from Food Network; http://www.foodnetwork.com/recipes/ina-garten/asian-grilled-salmon-recipe/index.html)

Pesto Stuffed Pork Chops

Made these on a whim, and they were a.maz.ing. And I don't generally love pork chops. I hadn't ever thought to combine pesto with pork chops, but it's a great combination!

3 Tbls crumbled feta cheese

2 Tbls chilled basil pesto

1 Tbls toasted pine nuts

4 boneless pork chops, 1 1/4-inch thick

1 tsp ground black pepper

1 tsp dried oregano

1 tsp minced garlic

1/2 tsp red pepper flakes

1/4 tsp ground thyme

2 Tbls balsamic vinegar

Preheat oven to 375 degrees F (190 degrees C).

Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.

Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.

Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F. Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

(Source: All Recipes; http://allrecipes.com/recipe/pesto-stuffed-pork-chops/detail.aspx?event8=1&prop24=SR_Title&e11=pesto%20pork%20chops&e8=Quick%20Search&event10=1&e7=Home%20Page)

Spinach Stuffed Chicken Breasts

1/2 cup mayonnaise

1 (10 ounce) package frozen chopped spinach, thawed and drained

1/2 cup crumbled feta cheese

2 cloves garlic, chopped

4 skinless, boneless chicken breasts

4 slices bacon

 

Preheat oven to 375 degrees F.

In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.

Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.

Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F.

(Source: www.allrecipes.com; http://allrecipes.com/recipe/spinach-stuffed-chicken-breasts/detail.aspx?event8=1&prop24=SR_Title&e11=chicken&e8=Quick%20Search&event10=1&e7=Home%20Page)

Slow Cooker Indian Spiced Lentils

2 cups red lentils (if you can find them…if not, regular lentils are ok too)
10 ounces spinach (fresh and chopped or frozen and thawed)
1 15-ounce can diced tomatoes
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 cups chicken broth (or vegetable broth if you want to go vegetarian/vegan)
1 tablespoon curry powder or paste (I prefer curry paste)
1 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 1/2 teaspoons kosher salt
Juice of 1/2 lemon or lime
Handful of chopped cilantro, plus more for garnish if desired

Combine all ingredients except for the lemon (or lime) juice and cilantro in the pot of a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours (or bring to a boil on the stove top and then simmer, covered, on low for 1 hour). Before serving, add the lemon juice and cilantro.

I served ours over rice, and it was delicious!


Source: www.ourbestbites.com (http://www.ourbestbites.com/2012/11/slow-cooker-indian-lentils/)

Pumpkin Cheesecake Crumble Bars

I L.O.V.E. pumpkin. And cheesecake. And bars. All of these things together can't help but be delicious.

Crust:
1 cup all-purpose flour
3/4 cup packed light brown sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled butter, diced
1 cup pecan halves (about 4 ounces)
3/4 cup old-fashioned or quick rolled oats

Filling:
1 (8-ounce) package cream cheese (light or regular), room temperature
1 1/2 cups canned pure pumpkin (a little less than a full 15-ounce can)
1 cup granulated sugar
1 large egg
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

Topping:
2 cups sour cream
4 tablespoons sugar
1/2 teaspoon vanilla extract

Preheat the oven to 350°F. Lightly coat a 9X13-inch metal baking pan with cooking spray. Set aside. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside. Blend the flour, brown sugar, salt, and butter by pulsing (in a blender or food processor) until the texture is like coarse meal. Add the pecans and pulse until the nuts are chipped. Add the oats, and again pulse until the mixture is moistened by not clumping. Press about 3 cups of the crumbs onto the bottom of the prepared 9X13-inch pan.

Transfer the remaining crumbs to the lined baking sheet. Bake the crumbs until golden, stirring once, about 8-10 minutes. Cool crumbs. While they cool, bake the crust until golden, about 10-12 minutes. Remove from the oven and set aside while preparing filling. Keep the oven turned on.

For filling, blend all the ingredients in the same blender or food processor (no need to clean it in between) until smooth. Spread the filling over the warm crust and bake until it is slightly firm to the touch and the edges are just slightly risen, about 18-20 minutes. Keep that oven on!

For the topping, whisk all the ingredients together in a bowl. Spread the topping evenly over the hot, baked filling. Bake until the topping sets and bubbles at the edges, about 5-7 minutes. Cool the bars completely in the pan set on a cooling rack. Once cooled, sprinkle the golden crumbs over the topping and gently press them into the topping. Cover the bars and chill until cold, about 2 hours. Cut into squares and serve.

(Source: www.melskitchencafe.com; http://www.melskitchencafe.com/2012/10/pumpkin-cheesecake-crumble-bars.html)

Roasted Butternut Squash with Apples

I found this recipe on the inside wrapper of the butternut squash package from Costco (they sell it already peeled, seeded and cubed, and it's amazing). I made it on a whim because the squash needed to be used that day, before it went bad, and I didn't have any great ideas. Dickson, Jada, and I ate ALL of it. It was that good.

1 lb butternut squash, peeled, seeded, and cubed (1" chunks)
1 Granny Smith apple, peeled, cored, and cubed (1" chunks)
2 Tbls water
3 Tbls butter, melted
3 Tbls honey
1/4 cup pecans, diced
cinnamon, to taste
nutmeg, to taste

Preheat oven to 400 degrees. Put squash and apple in an 8x8 baking dish. Add 2 Tbls water, and put in the oven for 20 minutes, stirring occasionally. While it is roasting, melt the butter in the microwave; add honey, cinnamon, nutmeg, and pecans.

After the squash has roasted for 20 minutes, pour the butter/honey mixture over the squash and apples and stir to coat. Return to the oven for an additional 10 minutes.

Dijon Roasted Potatoes

6-8 medium red potatoes, unpeeled
2 Tbls Dijon mustard
4 Tbls olive oil
1 clove garlic, minced
1 tsp thyme
1 tsp rosemary
salt, to taste
pepper, to taste

Preheat oven to 450 degrees.

Cut potatoes into one inch pieces.

Whisk remainder of ingredients together in large bowl, Add potatoes and toss.

Roast in greased pan (line with foil and grease for easy clean up) for 30 minutes.

(Source: adapted slightly from food.com -- http://www.food.com/recipe/dijon-roasted-potatoes-431601)

Abby's Multi-Grain Buttermilk Pancakes

Abby's Multi-Grain Buttermilk Pancakes

(a.k.a. SOME PRETTY AWESOME PANCAKES)

In a batter bowl, whisk & combine dry ingredients:

1 1/2 c. unbleached flour

3/4 c. wheat flour (I use white wheat)

1 t. salt

1 t. baking soda

2 t. baking powder

2 T. sugar

1/2 c. quick oats

2 T. chia seed

2-3 T. wheat germ

In a large measuring bowl, whisk together:

2 c. buttermilk

1 c. whole milk (or whatever milk you have--canned milk is heaven, too)

3 eggs

1 t. vanilla

2 T. oil (I just eyeball it)

NOTES: I found these on a blog I check. Here's the link: http://projectsforyournest.blogspot.de/. I think you can just use ".com". It's just ".de" for me here in Germany. 

PANCAKE NOTES: I don't have wheat germ, but I did have ground flax seeds. They worked fine in the same amount. This make A LOT of pancakes. I think you could half it and be fine. My family of six (avid pancake eaters) can't eat them all. There's still plenty left. She also suggests putting "add-ins". We cut up some bananas. It was like eating a little slice of heaven. For reals.

Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette

Don't let the name fool you. This is the. best. potato salad I've ever made or eaten. Seriously. So good!

It's found on one of my faves, food network.com (here):

Ingredients

• 4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
• 1/4 cup olive oil, plus 1/4 cup
• Salt and freshly ground black
• 3/4 pound hickory smoked bacon
• 1 large red onion, finely sliced
• 1/4 cup plus 2 tablespoons white wine vinegar
• 1 tablespoon sugar
• 1/4 cup coarsely chopped flat-leaf parsley
• 1 cup crumbled Maytag blue cheese

Directions

Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.

Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.

Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

Note: I didn't have red potatoes (they're pretty hard to find here in Germany for some reason) so I used small butter potatoes. It was fine. I also didn't have white wine vinegar but I did have white wine. Don't ask. I just used regular vinegar and some of the white wine I had. I'm sure if you're more religious than me, you can use something else. I'd use the wine again. I did let it cook a little longer so as to make the alcohol content a little less than Robitussin. :) 

Oatmeal Muffins

I wanted something different than cold cereal or pancakes one morning, so I search the internet and found these little gems. I like the thought of fresh, warm muffins, but don't love the thought of getting them from a box. So these were perfect. They were pretty yummy! With the help of my two little girls, they were all gone by the next afternoon!

2 eggs

2/3 cup brown sugar

1/2 cup vegetable oil

1/2 cup milk

1 tsp vanilla

1 cup all-purpose flour

3/4 cup quick oats (or instant oatmeal)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 pinch salt

1 tsp cinnamon

1/2 tsp nutmeg

Preheat oven to 400 degrees F. Grease 12 muffin cups (or line with cupcake wrappers).

Whisk eggs, brown sugar, vegetable oil, milk, and vanilla together in a bowl until smooth.

Stir flour, oatmeal, baking powder, baking soda, salt, cinnamon, and nutmeg into wet ingredients to form a batter. Fill the prepared muffin cups with batter.

Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.

Source: Slightly adapted from AllRecipes.com (http://allrecipes.com/recipe/quick-and-easy-oatmeal-muffins/detail.aspx?event8=1&prop24=SR_Title&e11=oatmeal%20muffins&e8=Quick%20Search&event10=1&e7=Recipe)

Honey Chicken Kabobs

Simple and delicious. Perfect for a nice summer BBQ!

1/4 cup vegetable oil  

1/3 cup honey

1/3 cup soy sauce

1/4 teaspoon ground black pepper

8 skinless, boneless chicken breast halves - cut into 1 inch cubes

2 cloves garlic

5 small onions, cut into 2 inch pieces

2 red bell peppers, cut into 2 inch pieces

skewers

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

Preheat the grill for high heat.

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Source: AllRecipes.com (http://allrecipes.com/recipe/yummy-honey-chicken-kabobs/detail.aspx?event8=1&prop24=SR_Title&e11=kabobs&e8=Quick%20Search&event10=1&e7=Home%20Page)

Southwestern Pasta Salad with Creamy Avocado Dressing

I'm generally not a big fan of pasta salads, but when I saw this recipe, for whatever reason, I was excited to try it. We had some friends over for a barbeque over the weekend, which presented the perfect opportunity. Everyone loved it, so I'll consider that success! I will definitely be making it again!

For the salad:
8 ounces pasta (I used Rotini)
1 (15 oz) can black beans, drained and rinsed
1 cup grape tomatoes
1/2 cup diced red bell pepper
1/2 cup diced orange or yellow bell pepper
1/2 cup diced red onion
1/2 cup sweet corn
1 large avocado, peeled, seeded, and diced
Salt and pepper, to taste
1 lime, for juicing over the salad
1/4 cup chopped cilantro

For the Creamy Avocado Dressing:
2 ripe avocados, peeled and seeded
3 tablespoons plain Greek yogurt or sour cream
1/2 cup low-fat buttermilk
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onion
1 small jalapeño pepper, chopped and seeds removed
2-3 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste

Bring a large pot of water to a boil. Salt the water and stir in the pasta. Cook until al dente. Rinse with cold water and set aside.

While the pasta is cooking, make the Creamy Avocado Dressing. Combine all of the dressing ingredients in a blender or food processor and blend until smooth.

In a large bowl, combine pasta, black beans, tomatoes, peppers, red onion, corn, and chopped avocado. Pour dressing over pasta salad and stir until salad is well coated. Season with salt and pepper. Squeeze fresh lime juice over the salad, so the avocados don't brown. Garnish with chopped cilantro and serve at room temperature or chilled.

Note-you may have leftover dressing, depending on how "dressed" you like your pasta salad. If the dressing is too thick, add more buttermilk.

Source: TwoPeasAndTheirPod.com: http://www.twopeasandtheirpod.com/southwestern-pasta-salad-with-creamy-avocado-dressing/

Roasted Vegetables

I made this as a side dish for dinner last night, and it turned out great. I didn't have all the vegetables listed on hand, so substituted some with others, and it was still delicous. I don't think there's any normal combination of vegetables that wouldn't work!

1 small butternut squash, cubed

2 red bell peppers, seeded and diced

1 sweet potato, peeled and cubed

3 Yukon Gold potatoes, cubed

1 red onion, quartered

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh rosemary

1/4 cup olive oil

2 tablespoons balsamic vinegar

salt and freshly ground black pepper

Preahet oven to 475 degrees.

In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters inot pieces, and add them to the mixture.

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly in a large roasting pan.

Roast for 35-40 minutes in the oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Source: http://allrecipes.com/recipe/roasted-vegetables/detail.aspx?event8=1&prop24=SR_Title&e11=roasted%20vegetables&e8=Quick%20Search&event10=1&e7=Home%20Page

Easy Lemon Cookies

I made these in desperation the other night, when I needed to make a lot of cookies in a short amount of time for a fundraiser I was putting on. Not to say this recipe makes a bunch of cookies, because it doesn't, but it does make some--more quickly than typical cookies. And they were loved by all who ate them-to the point that they were all gone before I could even taste one.  Many people asked for the recipe and were in shock when I told them I just used a cake mix. I love things that are delicious, easy, and taste like they were a lot of work!

1 package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 tsp lemon extract (I used lemon juice because I was out of extract, and it worked perfectly)
1/3 cup powdered sugar for decoration (I used granulated sugar because I didn't have powdered sugar, and it worked just fine)

Preheat oven to 375 degrees.

Pour cake mix into large bowl. Stir in eggs, oil, and lemon extract until blended. Drop teaspoonfuls of dough into a bowl of powdered sugar, and roll them around until they are lightly covered. Once sugared, put them on an ungreased cookie sheet.

Bake for 6-9  minutes. After removing from the oven, let them sit on the pan for 3-5 minutes before removing them to a cooling rack.

Source: http://allrecipes.com/recipe/easy-lemon-cookies/detail.aspx?event8=1&prop24=SR_Title&e11=cake%20mix%20cookies&e8=Quick%20Search&event10=1&e7=Home%20Page

Costa Rican-Style Tilapia with Pineapple, Black Beans & Rice

This was so easy to throw together, and was just bursting with flavor. We all gobbled it down and went for seconds--even my two and three year olds!

• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1/4 cup orange juice
• 1 lime, juiced
• 2 tablespoons olive oil 
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 2 cloves galic, minced
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
• 2 cups tomato salsa
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups diced fresh pineapple (** I used canned pineapple, and it worked great)
• 2 limes, thinly sliced

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

(Source: Food Network: Ingrid Hoffmann; http://www.foodnetwork.com/recipes/ingrid-hoffmann/baked-costa-rican-style-tilapia-with-pineapples-black-beans-and-rice-recipe/index.html)

Chocolate Chip Cookie Cake

I was invited to a BBQ yesterday afternoon at the last minute, and had to come up with a dessert to take with me using ingredients I had on hand. I didn't want to do the usual chocolate chip cookies, so this was a little different take on the usual cookie. It didn't disappoint. Be sure to let it sit for four hours before serving, or the middle will be pretty gooey. Which isn't a terrible thing really; I like gooey, but it serves better and looks better on the plate if it's less gooey and more set up.

• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Kosher Salt
• ½ cups Butter, Unsalted
• 1 cup Light Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 whole Large Egg
• 1-¼ cup Semi-Sweet Chocolate Chips

Preheat the oven to 350°F.

Whisk the flour, baking powder and salt together in a medium bowl and set aside.

Using a stand mixer or a hand mixer, cream the butter, light brown sugar, and vanilla extract on medium speed until well combined, about 1 minute. Increase the mixer speed to high and beat for 15 seconds. Add the egg, and blend on medium speed for 30 seconds.

Add the dry ingredients and combine on low speed until just a few dry streaks remain. Add the chocolate chips and mix for a few seconds until combined.

Scrape the batter into a greased and lined 9-inch round cake pan. Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 – 22 minutes.

Cool for 10 minutes and then run a paring knife around the edge of the pan to release the cake. Let cool for at least four hours before turning the cake out of the pan and onto a large plate.

Slice and serve. For increased deliciousness, add a scoop of vanilla ice cream and hot fudge!

Spaghetti Squash

I got a huge spaghetti squash last week from a fresh produce co-op I'm involved in (Bountiful Baskets. I basically love it, and you should check out their website to see if there is one in your area. http://www.bountifulbaskets. org). I found this recipe, and made it for dinner the next day. I wasn't sure what Dickson and the girls would think about it, but they gobbled it right and up asked for more. I consider that a success!

1 spaghetti squash, halved lengthwise and seeded

2 Tbls vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 Tbls sliced black olives

2 Tbls chopped fresh basil

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

(Source: AllRecipes: http://allrecipes.com/recipe/spaghetti-squash-i/detail.aspx?event8=1&prop24=SR_Title&e11=spaghetti%20squash&e8=Quick%20Search&event10=1&e7=Home%20Page)

North African Meatballs

I was mulling around the internet last night trying to find something to make for dinner, and came across these little guys. I can't commit to the authenticity of them--whether or not they are eaten in Northern Africa--but I can commit to their deliciousness. The herbs in the meatballs themselves, and also in the sauce, blend together fantastically. Dickson ate a second helping, and then ate some of the leftovers before he went to bed that night. They were that good.

For the North African Sauce:

• 2 tablespoons olive oil
• 1/2 small onion, diced
• 2 cloves garlic, chopped
• 1 lemon, zested
• 1/2 cup white wine (**I used chicken broth**)
• 1/4 cup chicken stock or broth
• 1 (14-ounce) can crushed or diced tomatoes
• 1 teaspoon light brown sugar
• 1/2 teaspoon dried red pepper flakes
• Pinch ground cinnamon
• Salt and freshly ground black pepper

For the Meatballs:

• 1 egg
• 2 tablespoons tomato paste
• 3 tablespoons finely chopped fresh cilantro leaves
• 1 tablespoon minced fresh ginger
• 1 teaspoon ground cumin
• Pinch ground cinnamon
• 3/4 pound ground beef
• 1/3 cup finely ground rolled oats or fine bread crumbs
• Salt and freshly ground black pepper
• 3 to 4 tablespoons vegetable oil, for cooking
• 4 tablespoons chopped fresh parsley leaves

To make the North African Sauce:

In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.

To make the Meatballs:
In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.

In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley and serve over rice.

(Source: slightly adapted from Food Network; http://www.foodnetwork.com/recipes/melissa-darabian/north-african-meatballs-recipe/index.html)

Quick & Easy Noodle Stirfry

1 12-oz. package linguine (whole wheat or regular)
1-2 tablespoons canola or peanut oil
1/4 cup soy sauce
2 1/2 tablespoons brown sugar
2 1/2 tablespoons rice wine vinegar
2 tablespoons Asian sweet red chili sauce (not the chili sauce you find near the ketchup)
1 tablespoon dark sesame oil
1 small red onion, sliced
4 cloves garlic, minced or pressed
2 tablespoons fresh ginger, minced or pressed
1 large orange, red, and/or yellow bell peppers, seeded and sliced
1 cup fresh or frozen green sugar snap peas, snow peas, edamame, or green beans (I used broccoli, onion, and celery, and it came out great!)
1 medium zucchini, julienned or chopped

* Optional: Grilled chicken, shrimp, or steak, black sesame seeds, chopped cilantro, and lime wedges

** Note: I like ALL of my noodles to be coated in the sauce, without having to wish I should have made it more saucy, so to be on the safe side, I used 1.5 times what the recipe calls for on all of the sauce ingredients, and in my opinion, it came out perfectly. However, the quantities above show as they were listed in the original recipe. **

Bring a large pot of salted water to a boil. When it is boiling, add the noodles and cook al dente. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.

Whisk together the soy sauce, brown sugar, vinegar, sweet chili sauce, and dark sesame oil. Set aside.

While the noodles are cooking, heat a large skillet over high heat. When the oil is hot, add the sliced onions, garlic, and ginger. Stir fry 1-2 minutes or until fragrant, but the garlic isn’t burning. Add the peas (or beans or edamame) and stir fry for about 30 seconds. Add the zucchini and peppers and stir fry for another 30 seconds or until the veggies are crisp-tender. Add the noodles and stir fry until the noodles are well-combined with the vegetables. Give the sauce a quick whisk and then drizzle it evenly over the noodles and stir fry the entire mixture for about 30-60 seconds or until everything is well-coated in the sauce.

Serve immediately–if you want, you can garnish individual servings with chopped cilantro, lime wedges, and black sesame seeds. Serves 6-8.

(Source: Our Best Bites: http://www.ourbestbites.com/2011/09/quick-easy-noodle-stir-fry/)

Waffles with Fresh Strawberry Syrup

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs, separated
• 2 tablespoons sugar
• 2 cups whole milk
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1/2 teaspoon vanilla extract
• Nonstick cooking spray, optional
• Strawberry Syrup, recipe follows

Preheat a waffle iron according to the manufacturer’s instructions. Into a medium bowl, sift the flour, baking powder, and salt.

In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix.

In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix.

Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer's instructions until golden brown, 2 to 3 minutes. Serve immediately with Strawberry Syrup spooned over the top of each waffle.

Fresh Strawbery Syrup

• 1 pound fresh strawberries, hulled and diced, or thawed frozen unsweetened strawberries (about 3 cups)
• 1 cup sugar
• 3 tablespoons fresh orange juice
• 1/2 teaspoon finely grated orange zest

In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.

Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.)

(Source: Food Network--Emeril Lagasse: http://www.foodnetwork.com/recipes/emeril-lagasse/waffles-with-fresh-strawberry-syrup-recipe/index.html)

Strawberry Cream Angel Food Cake

I had A LOT of strawberries, and I wanted to do something different with them. This twist on traditional strawberry shortcake was just what I needed. It was delicious, and I got many compliments from my family on it!

• 1 plain angel food cake, baked and cooled
• 1 (8-ounce) package cream cheese, at room temperature
• 1 (12 ounce) can sweetened condensed milk
• 1/3 cup lemon juice
• 1/2 teaspoon almond extract, plus 1/2 teaspoon almond extract
• 2 1/2 cups sliced fresh strawberries
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• Whole strawberries, stems removed, as garnish

Using a serrated cake or bread knife, carefully cut the top 1-inch from the cake. Carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty "tunnel". Tear the removed cake into bite-size pieces and set aside.

In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the sweetened condesned milk and beat until thoroughly combined. Stir in lemon juice and 2 teaspoons of the liqueur. Gently fold in the cake pieces and strawberries. Spoon the mixture into the tunnel in the center of the hollowed out cake, and cover with the reserved cake top. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight.

When ready to serve the cake, whip the cream until it begins to form peaks Add the confectioners' sugar and remaining 2 teaspoons of liqueur. Whip until the cream forms stiff peaks but is not dry. Frost the cake with the whipped cream and decorate with reserved whole strawberries. Refrigerate for up to 1 hour, or serve immediately.

(Source: http://www.foodnetwork.com/recipes/emeril-lagasse/strawberry-cream-angel-food-cake-recipe/index.html)

Chicken Enchiladas

I made these for a family Mother's Day dinner yesterday, and they were a hit! Thank you Food Network and Tyler Florence!!

• 3 Tbls vegetable oil 
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 tsp cumin powder
• 2 tsp garlic powder
• 1 tsp Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chilies, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.


Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

(Source: http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe/index.html)

Black Beans and Rice with Chicken & Apple Salsa

1 cup chopped peeled Granny Smith apple
1/4 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
2 limes
1/3 cup finely chopped green bell pepper
1-2 tablespoons olive oil
3 garlic cloves, finely minced
1 teaspoon chili powder
3/4 teaspoons coriander
1/2 teaspoon cumin
1 13.5 ounce can chicken broth
2 15-ounce cans black beans, drained and rinsed
kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 rotisserie chicken, or 4 grilled chicken breasts
4-6 lime wedges

Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set aside.

Combine remaining onion, bell pepper, and oil in a large skillet.  Cook over medium heat, stirring often, until completely softened, 6-7 minutes.  Add garlic and next 3 ingredients; stir constantly for 2 minutes.  Stir in broth and beans; bring to a boil.  Reduce heat to medium; simmer briskly, mashing some of hte beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed).  Season with salt and pepper to taste and a big squeeze of lime juice.  Divide rice and beans among plates.  Top with some chicken and apple salsa.  Garnish with additional cilantro and lime wedges.  Serves 4-6.

Feel free to play around with the quantities in this recipe.  You can add more onion to the salsa, or increase seasonings in the beans.  Taste as you go and make it your own!

(Source: http://www.ourbestbites.com/2012/01/black-beans-rice-with-chicken-and-apple-salsa/)

Oatmeal Cake

I made this cake yesterday to take to a dinner party with some new friends. I was a little nervous using a new recipe for such an event, when I wouldn't have the chance to taste it before we took it over..... It would be awkward if I took a cake that had a piece already cut out of it!

Thankfully, it was a big hit, and I worried for nothing.

For the cake:
1 1/2 cups water
1 cup oatmeal
1/2 cup butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1/4 tsp nutmeg

For the caramel glaze:
1/2 cup butter, softened
1 cup brown sugar
1/2 cup evaporated milk
1 cup shredded coconut

Set oven to 350 degrees. Boil water and add oatmeal. Stir, turn off the stove, and let sit 15 minutes.

Mix together butter, brown sugar, sugar, eggs, flour, baking soda, salt, vanilla, and nutmeg. When combined, add oatmeal. Pour into a greased 9x13 pan.

Bake 25-30 minutes (until toothpick comes out clean). Turn oven to broil while preparing the caramel glaze for the cake.

Caramel glaze:
Heat butter, brown sugar, and evaporated milk until boiling. Add coconut and continue boiling for one minute. Pour over warm cake. Place cake in the oven (watching closely until coconut is lightly browned.

(Source: www.tastykitchen.com/recipes/desserts/oatmeal-cake-4/)

Red Curry Chicken (Penang Gai)

I L.O.V.E. Thai food. Especially when I'm pregnant. So when I came across this little gem of a recipe, I just had to make. I even had all of the ingredients on hand (except brown sugar, which is strange. But don't worry. I ran to the store and got some.)! Dickson raved about how good it smelled, and gave it two thumbs up after the first bite. Both of the girls devoured it and asked for more. It's just that good!

1 Tablespoon Vegetable Oil
3 Tablespoons Red Curry Paste
1 can Of Coconut Milk (398 Mls, Divided Use)
4 cups Of Boneless, Skinless Chicken Breasts, Cut Into Cubes
1 Tablespoon Brown Sugar
2 teaspoons Fish Sauce
1 teaspoon Powdered Chicken Bouillon
½ cups Chopped Fresh Basil
4 cups Cooked Basmati Or Jasmine Rice, To Serve


In a large frying pan over medium heat, add the vegetable oil. Then add the red curry paste. Chop up the paste with a wooden spoon.

When you can really start smelling the red curry cooking, add about 1/2 of the coconut milk. Mix together. Add the chicken, mix together and cook for 5 minutes.

Add some more coconut milk, along with the sugar, fish sauce and chicken bouillon. If you find the sauce is really bubbling, lower the heat a little.

Add the rest of the coconut milk. Mix together and cook for another few minutes. Add the fresh basil at the end.

Serve with Basmati or Jasmine rice.

(Source: http://tastykitchen.com/recipes/main-courses/red-curry-chicken/)

Orzo with Parmesan & Basil

I was feeling lazy last night and didn't feel like making dinner, but I have these two little pumpkins who think they should be fed on a regular basis.... So I got online to find something quick and delicious that I could throw together in a snap, that I also had all the ingredients for. And.....Ta-Da (that's Jada and Zoie's favorite phrase)... this is what I came up with. And it really was quite yummy! (and SO easy!)

3 Tbls Butter
1-½ cup Orzo Pasta
3 cups Chicken or Vegetable Stock
6 Tbls Fresh Basil (or 2 tsp of dried)
½ cup Freshly Grated Parmesan
Salt and Pepper, to taste

Melt the butter over medium high heat. Add the orzo and saute for several minutes, until the orzo starts to become golden brown. Add the broth, cover and simmer for about 20 minutes, or until the orzo has absorbed all of the broth. Remove from heat, add the basil and parmesan, and season with salt and pepper to your liking. Add more parmesan if you want it to be really gooey and cheesy.

** While the orzo was cooking, I sauteed up some red pepper, asparagus, and marinated artichokes in a separate pan, and added it all to the orzo once the basil and parmesan had been added. Adding chicken would also be delicious! **

(Source: http://www.tastykitchen.com/)

Roasted Asparagus & Mushroom Pasta in Lemon-Cream Sauce

1 lb. asparagus, tough ends snapped off
3-4 cups whole mushrooms, thickly sliced
5-6 cloves garlic, minced or pressed
1 tablespoon lemon zest
1/4 cup strained lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon Creole or coarse-grain mustard
8 ounces uncooked linguine
1 recipe Guiltless Alfredo Sauce (see below)
Optional: Grilled chicken breast or sauteed shrimp

Guiltless Alfredo Sauce

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and set aside.

In a large bowl, combine trimmed asparagus and sliced mushrooms. Zest the lemons (enough to get 1 tablespoon of zest) and set the zest aside.

In a small bowl or measuring cup, combine the lemon juice, olive oil, garlic, salt, pepper, and mustard. Drizzle over the veggies and toss to combine. Spread the veggies out onto the prepared baking sheet and roast for 20 minutes or until the asparagus is tender but not mushy. Remove from oven and allow to stand for 5-10 minutes.

While the veggies are roasting, bring a large pot of salted water to a boil and, when the water is ready, cook pasta al dente.

Prepare the Alfredo sauce.

Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.

After you’ve added the cheese, add the reserved lemon zest to the sauce. When the asparagus and mushrooms are done roasting, you can either portion out the pasta, veggies, and sauce into individual servings or toss it all together. Serves 6-8.

(Source: www.ourbestbites.com)

Chicken Cordon Bleu

For the Cordon Bleu:
25 Ritz crackers
4 slices hearty sandwich bread, white or wheat
6 tablespoons butter, melted
8 thin slices deli ham (about 8 ounces)
2 cups shredded swiss cheese
4 thick boneless, skinless chicken breasts (about 2 pounds total
Salt and pepper
3 large eggs
2 tablespoons Dijon mustard
1 cup all-purpose flour

For the Parmesan-Dijon Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan cheese


Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Drizzle in the melted butter and pulse to incorporate together. Transfer the crumbs to a rimmed baking sheet and bake in the preheated oven for 3 to 5 minutes, stirring occasionally, until the crumbs are lightly browned. Transfer the crumbs to a shallow baking dish. Leave the oven on.

Top each ham slice with about 1/4 cup shredded cheese. If your ham slices are too small, shingle two ham slices on top of each other to create a larger slice and roll the cheese up in that. Roll tightly and set aside. Pat the chicken dry with paper towels. Cut a pocket in the thickest part of the chicken breast and stuff each pocket with 2 ham/cheese rolls. Pull the top flap of chicken over the rolls and press to seal (you can use a toothpick to gently secure the pocket edge, if you like). Season both sides of the chicken with salt and pepper. Refrigerate the stuffed chicken, covered, for at least 20 minutes.

In another shallow dish or pie plate, beat the eggs and mustard. Place the flour in a third shallow dish. Remove the chicken from the refrigerator. Working with one stuffed chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, covering both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to 1 day.)

Transfer the chicken to a lightly greased rimmed baking sheet. Bake on the lowest rack of the oven until the bottom of the chicken is browned, about 10 minutes. Move the chicken to a middle rack in the oven, reduce the temperature to 400 (you don’t have to leave the chicken out of the oven while the temperature adjusts, just put it back in the oven and then reduce the temperature), and bake until golden brown and the chicken is cooked through (160 degrees on an thermometer), about 25-30 minutes. Let the chicken rest for 5 minutes before serving.

While the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly, while cooking the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking.

Serve each chicken cordon bleu portion with warm sauce.

(Source: www.melskitchencafe.com; I combined two recipes from the site: "Chicken Cordon Bleu" (for the chicken), and "Chicken Cordon Bleu-The Easy Way" (for the sauce).

Spinach Salad with Cranberries, Pecans, Bacon, and Blue Cheese

This had a great mix of wonderful flavors! It's different than the spinach salad I usually make, but it will definitely be in the salad rotation for times when I need to go beyond the "regular family dinner" salad.

1/2 pound hickory smoked bacon slices, roughly chopped
1/2 cup pecans, toasted and roughly chopped
2 (6-ounce) containers baby spinach
1/2 small red onion, thinly sliced
1 cup dried cranberries

Dressing:
1/2 cup Danish blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 teaspoon sugar
Salt and freshly cracked black pepper


Preheat oven to 350 degrees F.

Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.

Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.

In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.

Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.


(source: www.foodnetwork.com --The Neelys)

Mushroom Rice

I was looking for a recipe to change up the "regular rice routine" a little bit, and this one did the trick. It's nothing too fancy, but it's just what I needed. Just the right amount of flavor--not too mushroomy, but mushroomy enough.

2 teaspoons butter
6 mushrooms, coarsely chopped
1 clove garlic, minced
1 green onion, finely chopped
2 cups chicken broth
1 cup uncooked white rice
1/2 teaspoon chopped fresh parsley
salt and pepper to tasteDirections

Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

(source: www.allrecipes.com0

Roasted Vegetable Stacked Enchiladas

These were so yummy--packed with lots of flavor, and really easy to make. I thought that my two and three year old would stick up their nose at them, but they gobbled them right up and asked for MORE!

1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced (optional; I left this out for the sake of my kids)
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese

Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.

Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

(Source: www.twopeasandtheirpod.com)

Banana Sour Cream Pancakes

Clearly, my latest obsession has been all things banana. I basically love bananas. I will only eat them from the peel if they are firm and slightly green. Once they get past that stage, they are only good for baking. But I will take that!

I made these over the weekend, and they were a hit.

1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

(source: Barefoot Contessa; www.foodnetwork.com)