Pasta with Bolognese Sauce

It's absolutely amazing how my son inspects food.  I guess it makes sense...he is seven, but it used to be so much easier to fool him.  He used to not like meat, except McDonald's hamburgers.  So I started making him very thin burgers and putting them in a brown bag (with a small toy of course)...ringing the doorbell and telling him Mr. McDonald dropped off his hamburger.  He totally fell for it.  Now, not so much.  "What's in this mom?"  "Is that a pepper mom?"  "Don't try to fool me mom." 

Who did I fool on this meal?  Josh.  SHHHHHH!!!  Do not ruin this for me.  Josh does not like pork...or so he says.  He has tried it, but I think it is more in his head than anything...because this is the second time I mixed a little ground pork with ground beef and he has said, "This could NOT be more delicious."  I just smile and say thanks.  :-)

I have been having a great time with a new cookbook...as usual.  You have to try this one!  Just delicious.  Even picky picky Eva ate her whole dish! 

Pasta with Bolognese Sauce

• 1/2 lb. extra lean ground beef
• 1 cup chopped onions
• 1/2 tsp. vegetable oil
• 1/2 lb. lean ground pork
• 1/2 cup chopped carrots
• 3 cloves minced garlic
• 2 cans diced tomatoes
• 3/4 cups reduced sodium chicken broth
• 1/4 cup tomato paste
• 1 1/2 tsp dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp crushed red pepper
• 1/2 tsp fennel seeds, crushed
• 1/4 tsp. salt
• 1/4 cup whole milk
• 12 ounces whole wheat pasta
• 1/3 cup grated Parmesan cheese (optional)

1. In a nonstick Dutch oven, cook ground beef and onions in oil over medium-high heat until beef is no longer pin, stirring to break up beef.  Remove from Dutch oven.
2.  In same Dutch oven, cook pork, carrot and garlic until pork is no longer pink.  Drain off any fat.  Return beef and onion to Dutch oven.
3.  Stir in undrained tomatoes, tomato paste, basil, oregano, red pepper, fennel and salt.  Bring to boiling.  Reduce heat.  Simmer, uncovered, about 25 minutes until desired consistency, stirring occasionally.  Stir in milk.  Cook about one minute to heat through.
4.  Meanwhile, cook pasta according to package directions.  Drain.  Serve sauce over pasta.  Sprinkle with Parmesan cheese if desired.

Yum Yum Yum!!!  Enjoy.

Bake Sale Cookies...Peanut Butter Blossoms

Peanut Butter Blossoms

Yes!  I totally cheated at these.  But if you know me and my record of baked goods...it's not, well...so good.  I always end up with some form of battle scar (burn).  I get frustrated...I yell...and my poor family wants me to leave.  Grrr...

So, why do I offer to make cookies for the bake sale you ask? Or cut-outs for Marcus' birthday?  Because even though I am not a good baker, I am a good mom.  And I know Marcus appreciates it and is proud to say "My mom made those cookies!"  or cupcakes, or whatever it is I volunteer for.  

Even if these don't count because they are the easiest cookies to make ever, I have to say...it is a bake sale miracle!  I managed to make 4 dozen + cookies without a burn.  AND the kitchen was clean, all the dishes were done and I was not "losing it" when Josh got home from work.  I am so proud.  HAHAHA!

Here is the recipe, just in case you can't read the Hershey Kisses Package...LOL.

I actually made one pkg of peanut butter and one sugar cookie because of all the food allergies these days!

Easy Peanut Butter Blossoms

Prep time 12 min

Bake time 9 min

Makes approx. 3 dzn.

• 36 Hersheys Kisses Milk Chocolates
• 1 pouch Betty Crocker Peanut Butter Cookie mix
• 2 Tablespoons Vegetable Oil
• 1 Tablespoon water
• 1 egg
• granulated sugar

1.  Heat oven to 375 degrees

2.  remove wrappers from chocolates

3.  Stir cookie mix, oil, water and egg in medium bowl until soft dough forms.

4.  Shape dough into 1" balls.  Roll in granulated sugar; place on ungreased cookie sheet

5.  Bake 8-10 minutes or until lightly browned.  Immediately press a chocolate into the center of each cookie; cookie will crack around edges.  Remove from cookie sheet to wire rack.  Cool completely.  Enjoy.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                

Haven't been around in quite sometime...

HOLY MOLY!  The last post was when Nina was born.  I am a slacker!  Well...not really.  3 kids will keep you busy.  And trying to manage running a household (which I call my office), haircutting, clutch-making, and painting...WOW.  No wonder I haven't been around.  It's ok though...I'm back!  I love this...and now that's it's going to be winter what better to do than cook? 

Southwestern Shrmp and Bacon Club

I have to tell you...to be pooh-pooh-ed before trying my dinners is pushing me a little bit.  Especially since I have just had a 3rd baby.  THAT'S RIGHT!!!  #3 HAS ARRIVED!  She is perfect in every way and we all love her more than you can imagine!  Miss Nina Charlotte...

So listen family... I would love for you to love my food and just eat.  OR...FEEL FREE TO MAKE YOUR OWN FOOD! 

Southwestern Shrimp and Bacon Club

• 3/4 lb. peeled and deveined medium shrimp
• Cooking spray
• 1 1/2 tsp. salt-free Southwest Chipotle seasoning (Mrs. Dash)
• 8 slices turkey bacon
• 4 slices tomato, cut in half
• 4 hot dog rolls (top loading such as Toufayan snuggles)  or regular bulk wheat rolls cut top out.
• 1 C. shredded lettuce
• 1/4 C. light Ranch dressing

1.  Coat shrimp with cooking spray; sprinkle with seasoning.
2. Heat a large skillet over medium-high heat.  Add shrimp and saute 5 minutes until shrimp are cooked.
3.  Cook bacon strips according to package directions.
4.  Place 2 tomato slices in each roll; top with 1/4 cup of lettuce and two slices of bacon.  Top each with 1/4 shrimp; drizzle with 1 Tbsp. dressing over each sandwich.

4 servings- 1 sandwich each

As a side serve fresh sliced kiwi and pineapple.  Mmmmm...

And after the whole pooh-poohing session...who loved the shrimp BLT's the most??  Yep!  Josh. Enjoy Mr. Picky...this is what 3 kids bring.

Cajun Bean Soup

Someone told me once that it isn't the spices in a Cajun dish that make it authentic, its the trio of onion, peppers, and celery.  I am not sure how much I agree with this.  I have always thought  "Mmmm...Cajun.  Must be spicy!"  However you think of it...this was a very tasty, spicy meal that I was totally in the mood for!

Cajun Bean Soup

Start to finish about 35 minutes

• 2 tsp. cooking oil
• 1 1/4 C. chopped onion
• 1/1/4 C. chopped green pepper
• 3/4 C. chopped celery
• 3 cloves of garlic, minced
• 2 1/2 C. chicken broth
• 2 1/2 C. water
• 1- 14oz. can stewed tomatoes
• 2 cups sliced fresh or frozen okra
• 1- 15oz. can navy beans, rinsed and drained
• 1- 15oz. can red kidney beans, rinsed and drained
• 4oz. cooked smoked turkey sausage, sliced  (I used Wegmans HOT poultry sausage)
• 1 bay leaf
• 1 tsp dried thyme, crushed
• 1/4 tsp. black pepper
• 1/8 tsp. salt
• Bottled hot pepper sauce (I used sriracha)
• 4 cups hot cooked rice

1.  In a large Dutch oven heat the oil over medium-high heat.  Stir in the onion, green pepper, celery and garlic and cook until tender, about 7-8 minutes, stirring occasionally.
2.  Stir in the broth, water, undrained tomatoes, okra, beans, sausage, bay leaf, thyme, black pepper, salt and if desired, hot sauce.  Bring to a boil and reduce heat.  Simmer, covered, about 10 minutes until okra is tender.  Discard the bay leaf.  Serve over rice.

Makes 8-  1 1/2 C. servings.

Josh's suggestion...more beans/less okra.  I thought it was just fine.
My suggestion...serve with some crunchy fresh bread instead of over rice.

Have a great weekend.
"I feel a recipe is only a theme, which an intelligent cook can play
each time with a variation."

Vegetable Strudel

I think I mentioned the boys wanted Sloppy Joe's for dinner which is fine by me, but I wasn't going to eat them...so I looked around to see what I had and this is what I came up with.  The prep time is about 35 minutes... so it is definitely no 15 minute meal.  I think I've been spoiled by Weight Watchers.  It turned out pretty well, but was missing something...any ideas??

Vegetable Strudel

• 5 C. fresh spinach
• 1 sweet red pepper, cut into 1-inch strips
• 1 medium yellow squash, cut into 1-inch strips
• 2 carrots, shredded
• 1/2 C. sliced mushrooms
• 4 green onions, sliced
• 1/4 C. oil-packed sun dried tomatoes, chopped
• 3 Tbsp. Parmesan cheese, grated
• 1 Tbsp. fresh oregano (or 1/2 tsp. dried)
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• Dash of crushed red pepper
• Cooking Spray
• 6 sheets of frozen phyllo dough, thawed
• 2 Tbsp. bread crumbs

Filling:
1. Place the spinach in a large colander; set aside.  In a large saucepan, bring 4 C. of water to a boil and add sweet pepper, squash, carrots, mushrooms and green onions.  Boil for 2 to 3 minutes.  Pour over spinach to drain; rinse immediately with cold water.  Drain well, pressing out excess moisture.  Transfer veggies to a large bowl.  Stir in the dried tomatoes, 2 Tbsp of the Parmesan cheese, oregano, salt, pepper and crushed red pepper.  Set filling aside.

2. Spray a large baking sheet with cooking spray.  Place 1 sheet of phyllo on a dry kitchen towel.  Spray with cooking spray.  Place another sheet on top; spray with cooking spray.  Sprinkle with half of the bread crumbs.  Place two more sheets of phyllo on top, spraying each with cooking spray.  Sprinkle with remaining crumbs.  Add remaining 2 sheets of phyllo, spraying each with cooking spray.
3.  Spoon filling along one long side of phyllo stack about 1 1/2 inches from the edge.  Fold in the short sides over the filling.  Starting from the long side with the filling, roll up like a jelly-roll.  (I actually had enough filling to make two rolls...)
4.  Place strudel, seam side down, on the baking sheet.  Spray top with cooking spray.  Using a sharp knife, score into 8 slices, cutting the top layer only.  Sprinkle with remaining Parmesan cheese.
5.  Bake in 375 degree oven for 25-30 minutes or until golden.  Let stand for 10 minutes before serving.  Cut along scored lines into slices.

Makes 4 servings.  (We had 8 servings because I made two rolls.)

This was an OK meal...but I'm just not sure I'll be making it again.  I had all the ingredients on hand, so that was nice, but like I mentioned...it seemed to be missing something.  Josh thought I put a spice in it too that he didn't like.  I didn't, but I agreed.  I am pretty sure I liked the concept better than the actual outcome.  Maybe if I find that missing ingredient (s)??!?

“For the millions of us who live glued to computer keyboards at work and TV monitors at home, food may be more than entertainment. It may be the only sensual experience left.” 
I could not agree more...

Kalamata-Balsamic Chicken with Feta

It was pretty late by the time we sat down to dinner last night.  The kids were already sleeping and Josh had just gotten in from a day trip to Rochester.  I was so hungry that I didn't take a photo.  Sorry.

This was such a delicious meal and SO easy I will definitely be making it again soon! 

Kalamata-Balsamic Chicken with Feta

Original recipe from Weight Watchers Summer 2011
PointsPlus value per serving= 6

• 4 (6oz) boneless skinless chicken breasts
• 1/2 tsp. fresh ground black pepper
• Cooking spray
• 1 cup grape tomatoes, halved
• 16 pitted kalamata olives, halved
• 3 Tbsp light balsamic vinaigrette (I used Newman's Own...it's our favorite)
• 3 Tbsp crumbled feta cheese
• 2 Tbsp small basil leaves

1. Sprinkle chicken evenly with pepper.
2. Heat a large skillet over medium-high heat.  Coat pan with cooking spray.  Cook chicken 6-7 minutes on each side or until done.  Transfer to a plate and keep warm.
3.  While chicken cooks, combine tomato, olives and vinaigrette in a bowl.
4.  Add tomato mixture to pan; cook until tomatoes soften.  Spoon over chicken.  top evenly with cheese and basil.

4 servings (1 chicken breast, 1/4 C. tomato mixture, and 3/4 Tbsp. cheese)

The serving suggestion was to serve this over plain hot cooked orzo, but we ate ours without the carbs.

Enjoy!  The troops are calling for Sloppy Joes tonight (AGAIN), but I'll probably make myself something more delicious.  See you tomorrow!