Hash Brown Quiche

Our holidays are spent with family. Family that live almost half way across the country. For the past 9 Christmases, we have packed our car full of duffel bags, blankets, laptops with movies, snacks, gifts, and Christmas cookies and travelled to visit our 39 - give or take a few - family members that live 770 miles away. Most years, the drive goes smoothly, but occasionally we hit a bump in the road. One year we were stuck in a blizzard on the off ramp of a rest stop in Ohio. Not a good time for My Middle One to be wearing flip flops. Another year No Thank You Boy played in the stacks of tires at the auto repair shop as a new alternator was installed in our car. Even with with these diversions, we would never travel any other way to get to our Christmas destination.

Every year there is the list of events we attend. Christmas Eve mass followed by eating and drinking and present opening at one of my sister-in-laws' homes, Christmas Day spent eating and drinking and opening presents at my Dad's home, an afternoon of bowling and beer and cheese fries at the local lanes, an evening at the mega movie theater to see one of the latest blockbuster releases, and a semi-traditional Polish dinner with pierogies filled with mushrooms, slightly sweet farmers cheese, and potatoes, golabki stuffed with pork and rice and a sweet and sour tomato sauce, and the sharing of opatek. This year's menu also included my niece's Polish version of the tex-mex favorite of chili con queso made with Polish sausage.

But my favorite time of our trip is not even planned. It is each morning spent around the island in my brother and sister-in-law's kitchen. A hot pot of coffee, the morning newspaper, talk of the previous evenings events and the ones planned for the coming day, and breakfast fill the next hour or two. During these relaxed mornings, the only required activity is the reading of our horoscopes. Sometimes the talk turns political and other times it centers around the latest celebrity gossip, but usually the main conversation is about what to eat for breakfast.

One snowy, cold morning I made a couple of hash brown crusted quiches. Similar to a breakfast casserole, the savory pies are a good recipe to tuck away for blustery winter mornings. By using refrigerated hash browns, there is no need to worry about grating your fingers if you start to make this breakfast before the first pot of coffee is brewed. Tossed with a good amount of melted butter and pressed into waiting pie plates, the potatoes are ready to be transformed into a crispy crust in the oven. After enjoying your first cup of coffee and whipping up the eggs, diced ham, sliced green scallions, and shredded sharp cheddar cheese, the browned potato crusts are ready to be filled. Another short stint in the oven and a second cup of coffee is all that is needed to produce the eggy, cheesy, salty and hammy with just a little bite from the scallions quiche-like pies. If you can wait a couple minutes for the slightly puffy and lightly browned pies to cool, they set up nicely so wedges can be cut. Even if you can't wait, it will still taste delicious.

Try it. You know you will like it.


Hash Brown Quiche
adapted from this Paula Deen recipe

makes 2 (9-inch) quiches

8 cups refrigerated hash browns
1 stick butter, melted
8 large eggs
2 cups half and half
1 1/2 cups diced ham
1/2 cup thinly sliced scallions
2 cups shredded cheddar cheese
salt and pepper to taste

Preheat oven to 450 degrees.

In a large bowl, toss the hash browns with the melted butter. Place half of the hash browns in each of the 2 (9-inch) pie plates and press them into the bottom and up the sides plates to form a crust. Bake for 25 - 35 minutes or until golden brown and starting to get crispy. Remove from oven and set aside. Reduce oven temperature to 350 degrees.

Meanwhile, in the same bowl, add the remaining ingredients and whisk to combine. Divide evenly between the browned hash brown crusts. Return to oven and bake for about 20 - 25 minutes or until the eggs are just set. Remove from oven and let rest for 5 minutes before cutting into wedges to serve.

Top 10 Recipes on Dinners for a Year and Beyond

Last year during the Christmas season, I undertook a task that I thought was a difficult one but by no means unattainable. I decided to post my 12 Dinners of Christmas which is a collection of dinner recipes to make during the busy hustle and bustle of the month of December. Surely I would be getting dinner on the table for my family and why not help others do the same?

I started off preparing dinner and posting my family's reviews of the meals with a bang. With the first post for Dinner #1 on December 1st, the second dinner and post on December 3rd, and the third recipe and accompanying post on December 4th, there was no stopping me. Or so I thought. The posts came fewer and farther between as the month progressed and lo and behold I did not finish my 12 Dinners of Christmas endeavour until two weeks after Christmas on January 14, 2009!.

This year, I am giving myself a Christmas gift. Even though I love experimenting in the kitchen and cooking up new recipes, I will be serving my tried and true family and blog favorites for dinner this Christmas season. I will be putting my feet up and perfecting those recipes I know my family enjoys and my readers have commented on as their favorites.

Give one, two, or all of these recipes a try. They are easy to prepare and hopefully will become family favorites in your home too.

Happy cooking and I wish everyone a Merry Christmas and a Happy New Year!!

Roasted Orange and Thyme Chicken Thighs with Crispy Parmesan Potatoes




Korean Barbeque Short Ribs



Pan Sauteed Chicken and Mushrooms with Garlic Spinach



Pan Roasted Salmon with Honey Mustard Brussels Sprouts



Chicken a la King



Hoisin Chicken Rice Bowls



Beef Kebabs with Roasted Red Pepper Dipping Sauce



Raspberry Hoisin Glazed Roast Pork Loin



Spicy Shrimp, Sausage, and Spinach Fettuccine

Penne a la Vodka with Shrimp and Chicken

It may not look like much and my photo does not do it justice but, this simple pasta dish sneaks up to "wow" your tastebuds. Penne a la Vodka with Shrimp and Chicken is my version of an Italian favorite found on the menu of every pizza joint and Italian restaurant in New Jersey where Italian food is king. Count the number of restaurants in any Jersey town and more than half of them will have "Pizza", "Ristorante", or "Trattoria" in their names and Penne with Vodka Sauce on the menu.

One of my Italian clients requested this entree last week along with 2 other meals. Being of Polish descent with not an ounce of Italian blood in my body, I channeled my inner Giada (with a little less of a plunging neckline as I am partial to turtlenecks) to replicate an authentic version of Penne with Vodka Sauce. A request for the addition of shrimp and chicken made this a complete one dish meal.

I adapted a recipe of Lidia Bastianich therefore, I felt I had a good base sauce with which to start. The sauce comes together in about the same time as it takes to cook the pasta resulting not only in a quick dinner but a mighty tasty one too. I paired the rich tomato sauce laced with vodka, garlic, and Parmesan cheese with a whole wheat penne. I am not usually a fan of whole wheat pasta but, this sauce held its own with the hearty penne. Feel free to use regular pasta if you would like.

Along with a Caesar salad with homemade croutons and dressing and cheesy garlic bread, dinner was waiting in my client's refrigerator when they returned home. I will making the same dinner for my family and then they will have a personal chef too.

Penne a la Vodka with Shrimp and Chicken

adapted from a Lidia Bastianich recipe in her cookbook Lidia's Italian-American Kitchen

serves 6

3/4 pound whole wheat penne
olive oil
salt
pepper
1 pound chicken tenders, cut in bite-sized pieces
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
3 tablespoons olive oil
6 garlic cloves, peeled and crushed
dash of red pepper flakes
1/4 cup vodka
1 pound medium shrimp, peeled
1/2 cup light cream
1 tablespoon butter
3/4 cup grated Parmesan cheese, plus additional for serving

Bring a large pot of water to a boil over high heat and add the penne and cook for 9 - 11 minutes. Drain and set aside.

Meanwhile preheat the oven to 400 degrees. Place the chicken on a rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake for 10 - 15 minutes or until just cooked through. Remove from oven and set aside.

While the penne and the chicken are cooking, heat the 3 tablespoons of olive oil in a large pot over medium heat. Add the garlic and cook, stirring occasionally, until the garlic is lightly browned, about 3 minutes. Add the both cans of tomatoes and bring sauce to a boil. Season with salt and the red pepper flakes. Boil for 2 - 3 minutes. Pour in the vodka and simmer for about 5 minutes. With a slotted spoon, take out the garlic and add the shrimp. Continue cooking the sauce until the shrimp are just cooked through, about 3 - 5 minutes.

Add the cream, butter and chicken and stir to combine. Place the pasta in a large serving dish and add the sauce and the Parmesan cheese. Stir to combine and add more salt and red pepper flakes if desired. Serve with additional Parmesan cheese.

New England Clam Chowder



New England Clam Chowder

 I think life will slow down at different times of the year. But, actually it rarely does. It is not that we are super busy in our family. We are each just doing our own activities that as a whole make life seem sometimes a little more than hectic.

Having a few quarts of soup in the refrigerator makes for a quick lunch or dinner. I always have fresh bread on hand to serve with the soup. I wholeheartedly recommend finding a good bakery close to your home because good bread makes such a difference.

I usually make soup about every other week during the fall and winter months. My two oldest usually request a thick and creamy soup and are hoping that I replicate one of the soups served in bread bowls available at our local Panera. I am not sure which they like more -- the soup or the bread bowl. No Thank You Boy likes Campbell's Chicken Noodle Soup minus the little bits of the supposed chicken parts or Ramen noodles. Adventurous. Very adventurous. The Husband likes any kind of soup. He is a simple man.

My most recent pot of soup was New England Clam Chowder. The thick chowder is loaded with chopped clams and potatoes and served in individual bread bowls. I picked up some large, crusty dinner rolls and hollowed them out for the perfect single serving of soup.

After a day of holiday shopping, lacrosse games, and volleyball practice, you will be happy to serve New England Clam Chowder to your family and friends.


New England Clam Chowder

Serve this chowder in large, hollowed out dinner rolls. The two kinds of potatoes add different textures to the chowder. The russet potato gives the chowder a smooth texture while the red potatoes hold their shape making the chowder chunky.

makes about 2 1/2 quarts

2 tablespoons butter
3 tablespoons olive oil
1 1/2 cups chopped onion
3 stalks of celery, chopped
5 cups of clam juice
1 teaspoon dried thyme
1 tablespoon Old Bay seasoning
1 large russet potato, unpeeled and diced
3 red potatoes, unpeeled and diced
3 tablespoons flour
1 cup half and half
3 cans (6.5 ounces each) chopped clams
6 large dinner rolls, hollowed out, reserve bread for dipping in the chowder

In a large stock pot over medium high heat add the butter, olive oil, onions, and celery. Saute for 8 - 10 minutes, stirring frequently. Add the clam juice, thyme, and Old Bay seasoning and bring to a boil. Reduce to a simmer and add the potatoes. Cook for 15 - 20 minutes or until the potatoes are just tender.

Whisk the flour into the half and half and slowly whisk into the stock pot. Cook and stir until slightly thickened. Add the clams and continue cooking until just heated through, about 1 to 2 minutes. Serve in individual bread bowls.

Maple Glazed Brussels Sprouts with Bacon

Brussels sprouts are popping up all over the produce departments of grocery stores. This cool weather-loving vegetable looks like a little head of cabbage, and I am sure many of you said, "Yuck!" when first eyeing the photo of the sprouts. They have gotten a bad rap, but really are delicious and oh so nutritious for you. Loaded with iron and a good source of vitamins A and C, folate and fiber, these little gems pack a healthy punch.

One of our family favorite recipes for Honey Mustard Brussels Sprouts was posted earlier on my blog. The sprouts are roasted and then tossed with spicy mustard and honey and have a hint of caramelized flavor. With bushels and bins of Brussels sprouts at my local market, it was time to invent another way to serve them to my family.

Maple Glazed Brussels Sprouts with Bacon is a stove top preparation with a variety of tastes and textures. The tender sauteed sprouts are enrobed in a light glaze of maple syrup and mustard and topped with crisp and salty bacon bits. I bought an extra few handfuls knowing my girls would enjoy this recipe. No Thank You Boy stared at the two lonely Brussels sprouts on his plate,took one bite, made a screwed up I-can't-believe-I-am-eating-this face and proceeded to say, "No thank you." At least he gave them a try.

These beauties will be around until there is a hard frost so enjoy fresh Brussels sprouts while you can.

Maple Glazed Brussels Sprouts with Bacon
serves 6

4 slices of bacon, chopped
olive oil
1 large sweet onion, thinly sliced
about 2 pounds Brussels sprouts, cleaned, small ones left whole and large ones halved
1/3 cup chicken broth
2 tablespoons maple syrup
2 teaspoon Dijon mustard
salt and pepper to taste

In a large saute pan over medium high heat, cook bacon until crisp. Remove bacon from pan and drain on paper towels.

Add enough olive oil to the pan along with the bacon drippings to equal about 2 tablespoons. Add onion and saute until just beginning to brown, about 8 - 10 minutes. Add the Brussels sprouts and saute for about 2 - 3 minutes. Add the broth, maple syrup, and Dijon mustard and stir to combine. Reduce the heat to medium low. Cover and cook for about an additional 8 - 10 minutes or until the Brussels sprouts are tender. Season with salt and pepper and top with the cooked bacon.

Bacon Wrapped Pork Medallions with Apple Cider Sauce

Looking for a little something extra special for dinner? Maybe the family has been unusually good lately. Or the boss is coming to dinner. Or you want to empress the neighbors with your culinary skills. Or you just feel like trying a new recipe.

Bacon Wrapped Pork Medallions with Apple Cider Sauce is that entree that will put the WOW! back in your dinnertime.

Pork medallions are wrapped in smoky bacon and sauteed to perfection.


The apple cider sauce is made in the same pan that the medallions were sauteed in making clean up that much easier. It would be even easier if you get someone else besides yourself to handle the clean up duties. The entree was served with Sauteed Maple Brussels Sprouts (post to follow) and baked sweet potatoes.

A perfect fall meal for a chilly night.


Bacon Wrapped Pork Medallions with Apple Cider Sauce

adapted from a Cuisine at Home Weeknight Menus recipe

serves 6

2 pork tenderloins (about 3 pounds total)
1 pound of bacon
1 tablespoon olive oil
1/3 cup chopped shallots
3/4 cup apple cider
1 tablespoon spicy mustard
2 tablespoons butter
salt and pepper to taste

Cut the tenderloins into 1 1/2 inch thick medallions. Wrap each medallion with a strip of bacon and secure with a toothpick. Heat a large saute pan to medium high and add the olive oil. Saute the medallions for about 4 - 5 minutes per side, or until browned. Tip the medallions on their edges to brown the bacon, about an additional 3 - 4 minutes. The internal temperature of the pork should be about 140 degrees when the pork is finished cooking. Remove to a platter and cover with foil to keep warm.

Pour off all but about 1 tablespoon of the drippings from the pan. Heat the pan back to medium high and add the shallots and saute for 3 - 4 minutes. Add the apple cider and scrape up any of the brown bits on the bottom of the pan. Stir in the mustard and simmer for 4 - 5 minutes to thicken the sauce. Whisk in the butter until melted. Season to taste with salt and pepper. Return the pork medallions to the pan and drizzle with the sauce. Serve immediately.

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Broccoli Cheddar Soup - and It's Gluten Free

The more I cook for clients, discuss recipes with friends, and read foodie magazines, I discover that many people are allergic to some sort of food. Go into any elementary school classroom, and about 3 out of the 30 kids will be allergic to nuts. When I interview a potential client, I ask them if any family members have a food allergy. Out of my 6 client families, 2 of them have members that are allergic to a certain food. I have jumped onto the food allergy bandwagon, and will present my Gluten Free Broccoli Cheddar Soup with Olive Oil Croutons.

How hard, you may say, is it to make gluten free soup? Most soups are gluten free already, aren't they? No they are not. Many homemade soups are thickened with a roux which is a mixture of flour and butter. It contains gluten. And most canned soups available on your grocery store's shelves contain gluten.

When I started cooking for a gluten free client, I began to read every food label on each product I picked up at the grocery store. Soy sauce. It has wheat in it. Chicken stock. It has wheat in it. Flour. It has wheat in it. Pasta. It has wheat in it. Salad dressing. It has wheat in it. Making a batch of soup that was gluten free was going to take a little extra work on my part.

In my original Broccoli Cheddar soup recipe, the soup was thickened with flour. That would not work for my gluten free version. I substituted two diced russet potatoes that when cooked in the soup break down and thicken the soup. I also double checked to make sure the broth I was using was gluten free. In this recipe I used Swanson's Chicken Broth. I served the soup topped with my Olive Oil Croutons made with Food for Life's Rice Bread. When I served the new and improved gluten free soup to my soup-loving middle kid, she could not even tell the difference from the original version. She even asked for more of the croutons. Success.

I'll be gluten-freeing it up in my kitchen more often. Stay tuned.

Gluten Free Broccoli Cheddar Soup with Olive Oil Croutons

serves about 8 - 10

4 tablespoons butter
1 onion, chopped, about 2 cups
2 large russet potatoes, peeled and diced
2 garlic cloves, minced
6 cups gluten free chicken stock, Swanson's brand is gluten-free
6 - 8 large heads of broccoli, chopped
3 cups shredded cheddar cheese
1/4 cup half and half
salt and pepper to taste
Olive oil croutons made with rice bread

Melt butter in a large stock pot over medium high heat and add the chopped onions and diced potatoes. Saute for about 8 - 10 minutes or until until the onions are softened. Add the garlic and saute for an additional minute.

Add the stock and broccoli to the stock pot and bring to a boil. Reduce the heat and simmer for until the potatoes and broccoli are tender. Using an immersion blender or a regular blender puree about half of the soup keeping the other half chunky. Return the pureed soup to the pot and add 2 cups of the cheddar cheese and stir until it melts. Stir in the half and half and season the soup to taste with salt and pepper.

Serve with Olive Oil Croutons and the remaining cheese sprinkled on top.

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Roasted Vegetable Lasagna

I love lasagna. But usually after I eat a piece of cheese-laden, sausage-stuffed goodness, I need to take a walk or more likely a nap. A few of my clients have been requesting vegetable lasagnas on their weekly menus, so I decided it was time I prepared one for my family.


Roasted Vegetable Lasagna is a lightened up version of a traditional lasagna that is still satisfying even for a meat-loving, pasta eater. I assembled the lasagna in the afternoon and baked and cooled it. When dinnertime rolled around, My Oldest happily had 2 pieces and commented that she loved the cheesiness. My Middle One was so hungry she barely questioned the new look and taste of her favorite lasagna. She gobbled her slice up in no time; I will take that as a good review. No Thank You Boy was at a friend's house undoubtedly eating multiple slices of pizza. His loss. The Husband arrived home around midnight after a cross country flight. Not one to eat too much so late at night, he did have a small piece and was not the worse for wear. I ate some for dinner and for lunch the next day. Next time I will be making a second lasagna for the freezer.

Roasted Vegetable Lasagna is a dish that can be made with a variety of vegetables. Clean out the vegetable crisper and make some lasagna. You know there are a few suspect veggies hanging out in the bottom of your refrigerator. Put them to good use and make a Roasted Vegetable Lasagna today.



Roasted Vegetable Lasagna
serves 8 generously

2 zucchini, sliced lengthwise
2 yellow squash, sliced lengthwise
1 medium eggplant, sliced in 1/2 inch rounds
2 red peppers, sliced
3 portebello mushrooms, sliced
olive oil
salt
pepper

2 tablespoons olive oil
1 medium onion, diced
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can tomato sauce
2 stalks of fresh basil or 2 teaspoons dried
1 teaspoon sugar

1 (16 ounce) carton of ricotta cheese
1 egg, beaten
1 cup Parmesan cheese, grated
2 cups mozzarella cheese, shredded
1 (1/2 pound) package oven ready lasagna noodles (I like Ronzoni brand)

Preheat oven to 400 degrees.

Lightly oil 2 large baking sheets. Place the vegetables on the baking sheets in a single layer. Drizzle with olive oil and season with salt and pepper. Roast in oven for about 30 minutes or until lightly browned. Remove from oven and set aside. Reduce oven temperature to 350 degrees.

To make the sauce, saute onions in the 2 tablespoons of olive oil until transparent. Add the crushed tomatoes, tomato sauce, basil, and sugar and simmer sauce for about 20 - 30 minutes. Season to taste with salt and pepper.

In a small bowl combine the ricotta cheese, the egg, and 1/2 of the Parmesan cheese. In a 9 x 13 inch baking dish, spread about 1 1/2 cups of the sauce. Place 3 pieces crosswise evenly over the sauce. The pieces should not overlap because they expand when baked. Spread 1/3 of the ricotta mixture evenly over the pasta. Spread 1/2 of the roasted vegetables over the cheese. Top with 1/3 of the mozzarella cheese. Top with 1 1/2 cups of the sauce. Repeat the layering of the noodles, ricotta mixture, vegetables, mozzarella cheese, and sauce. Top with another layer of noodles and the remaining ricotta mixture, sauce and ending with the mozzarella cheese. Sprinkle the remaining half of the Parmesan cheese on top.

Bake for 30 - 40 minutes until hot and bubbly. Let stand 5 minutes before slicing. Serve with additional sauce.

Note -- the lasagna can be made ahead of time and baked and cooled. Cut into pieces and package for the refrigerator. Reheat in the microwave on 70% power for 1 - 2 minutes.

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Caramelized Sweet Corn and Zucchini

Many dinners at our house include grilled steak, chicken, or roasted fish. During the bountiful summer months, fresh fruits and vegetables are overflowing at the market and make preparing side dishes a no-brainer. As the weather grows cooler and even to colder, the farmers' markets close for the season and the variety of vegetables dwindles. I am always trying to add an interesting side dish to make dinner....well....more interesting.

Steaming broccoli or roasting baby carrots are acceptable vegetable sides at our dinner table, but they don't have the "wow" factor. Dinner should be more than just eating food. Gathering with family and friends to talk about the day's events and sharing a delicious meal is what dinner should be about.

The variety of frozen vegetables in the grocery store freezer section is wide ranging. Several freezer staples such as petit peas and corn make acceptable stand-ins for their fresh counterparts. Frozen vegetables make a perfect base for a tasty side dish that takes only minutes to prepare.

Caramelized Sweet Corn and Zucchini combines frozen sweet corn (or fresh if it is available), a fresh zucchini, scallions, half and half, and a sprinkling of Parmesan cheese make for a more tasty version of creamed corn. My Oldest liked the slightly caramelized vegetables while My Middle One commented that the dish would be good mixed with pasta. A budding chef she is.

Serve some Caramelized Sweet Corn and Zucchini tonight. That lonely piece of chicken on your dinner plate won't be so lonely anymore.


Caramelized Sweet Corn and Zucchini
serves 6
2 tablespoons butter
1 (1 pound) package frozen sweet corn or 3 1/2 cups fresh corn
1 zucchini, diced
2 scallions, chopped
1/3 cup half and half
1/4 cup Parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper

Heat a large saute pan to medium high and add the butter. When it has melted, add the corn, zucchini, and scallions. Cook for 6 - 8 minutes or until the vegetables begin to brown. Add the half and half and continue to cook until the liquid reduces and thickens, about 3 - 4 minutes. Stir in the Parmesan cheese and season with the salt and pepper.

Roasted Chicken and Brown Rice Casserole with Spinach and Baby Portebellos

Casserole - a dish that usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, potato or pasta, and, often, a crunchy topping. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine (for example coq au vin), beer (for example lapin à la Gueuze), gin, cider or vegetable juice may added when the dish is assembled. Casseroles are cooked slowly in the oven, often uncovered. They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked. Source Wikipedia.

After reading that definition of a casserole, it does not sound very appetizing. Pieces of meat. Starchy binder. Liquids are released from the meat and vegetables. It sounds more like a science experiment than an entree or side dish. And really, making a casserole is somewhat like a science experiment. To prepare a delicious casserole, it is necessary to have the right mix of a meat, like chicken or beef, along with vegetables that do not turn to mush when cooked with rice or pasta and coated in a saucy sauce. And it is important to have the right amount of sauce because no one likes a dry casserole.


In actuality, making a casserole is not too difficult. Most novice cooks start with the basic recipe which uses condensed soup, specifically cream of mushroom, as the base for the dish. Classic examples of soup based casseroles include tuna noodle casserole and the Thanksgiving Day staple of green bean casserole. While I must admit that I have made many a cream of something casserole, I prefer to make my casseroles a bit more modern when I cook today.

Roasted Chicken and Brown Rice Casserole with Spinach and Baby Portebellos is just one such casserole. The traditional condensed soup is replaced with a Swiss cheese based white sauce enhanced with nutmeg and lemon juice. And the casserole is loaded with roasted chicken, fresh spinach and mushrooms. A healthy brown rice stands in for the typical white rice or pasta to add a slightly nutty taste to the dish.

I made this casserole for one of my personal chef clients recently. She kept passing through the kitchen to take a taste or two while the dish cooled on the counter and commented, "This will be our dinner tonight! And what is that I taste in the sauce?" It was the nutmeg that compliments the Swiss cheese so well. I am taking that as an endorsement of this recipe.

Make a casserole for dinner tonight. This one is perfect to serve half for dinner and package up the rest for the freezer. You will be doing the happy dance when you pull this out to serve and all that needs to be done is heating it in the oven.


Chicken and Brown Rice Casserole with Spinach and Baby Portebellos

adapted from a recipe in Cottage Living, September 2005

serves 8 - 10

5 tablespoons butter, divided
1 medium onion, sliced thin
3 garlic cloves, minced
2 (10-ounce) packages baby portebello mushrooms, sliced
2 (6-ounce) packages prewashed baby spinach
3 tablespoons flour
3 cups milk
2 cups Swiss cheese, shredded
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
2 teaspoons lemon juice
5 cups cooked brown rice
4 cups cooked, shredded chicken - roast boneless chicken breasts in 375 degree oven for 25 - 30 minutes

In a large saucepan, melt 2 tablespoons of the butter over medium high heat. Add the onions and cook for about 6 - 8 minutes. Add the garlic and mushrooms and cook for an additional 8 minutes or until softened. Add half of the spinach and cook, stirring constantly, until spinach begins to wilt. Add remaining spinach and cook to wilt. Remove from pan to a large bowl and set aside.

In the same saucepan over medium high heat, add the remaining 3 tablespoons of butter and melt. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook for about 5 minutes, whisking occasionally until mixture comes to a boil and thickens. Remove from heat and whisk in the cheese until melted. Add the salt, pepper, nutmeg and lemon juice. Pour cheese mixture over the spinach mushroom mixture and stir to combine. Stir in the rice and chicken. Transfer mixture to a greased 9 x 13 inch (4-quart) casserole dish.

At this point, the dish can be cooled, covered and refrigerated overnight or frozen for up to a month. Either bake as directed below directly from the refrigerator or thaw the frozen casserole for 24 hours in the refrigerator before baking as directed.

Bake, covered with foil in a preheated 375 degree oven for 35 - 45 minutes or until hot and bubbly.

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Cappuccino Mini Chip Muffins

Who doesn't like homemade baked goods? Most people do not make their own baked goods, and I am not counting making a box cake or brownie mix as "homemade" even though it was made in your home. Sure most of you who are reading this blog make your own cookies, cakes, muffins, and brownies, but you are foodie people and it is just what you do.

I think the days of baking have fallen by the wayside. With the rush, rush of everyday life, making a batch of chocolate chip cookies or pumpkin muffins is a thing of the past. Stopping by the local grocery store for a package of super sugary treats with an ingredient list longer than the phone book is the norm. Instead of the packaged treats, pick up a bag of Nestle Semi- Sweet Mini Chocolate Chips which are perfect in Cappuccino Mini Chip Muffins.


It only takes a about 30 minutes to bake up a batch of mini muffins; about the same amount of time it takes you to run to the grocery store to buy the same treat. And your version will taste so, so much better.

Bake up a batch today.


Cappuccino Mini Chip Muffins

adapted from a recipe in The American Country Inn and Bed & Breakfast Cookbook

makes about 30 mini muffins

1/2 cup butter
1 cup milk
1 egg
1 teaspoon vanilla extract
2 cups flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons instant espresso powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup mini semi-sweet chocolate chips

Preheat oven to 375 degrees and spray a mini muffin pan with cooking spray. Set aside.

In a small saucepan, melt butter with milk. Set aside to cool. When cool, add egg and vanilla extract and stir to combine.

In a large bowl, combine flour, sugar, baking soda, baking powder, espresso powder, salt, and cinnamon. Add butter/milk mixture and stir to just combine. Stir in chocolate chips.

Spoon batter into prepared muffin pan. Bake for 10 - 11 minutes. Let cool 5 minutes and then remove from pan.

Roasted Pork Tenderloin with Pear and Apple Chutney

News flash! I have a confession to make. Our family has not sat down for dinner in days... er... I mean weeks. Here I am writing a blog about getting your family back to the dinner table, and I can't even get mine to all eat at the same time.

This past Sunday as dinner was ready, lo and behold, we were all home. We sat at our kitchen island with its new counter top and ate dinner together as a family. No Thank You Boy remarked that it has been eons since we all ate dinner at the same time. We have been eating in shifts lately because of the varied schedules of the 5 of us.

I must say that we all enjoyed each others company and had really forgotten how much we actually like to eat together. Not that they wasn't an argument or two about who knows what, we still lingered at the table not wanting to think about what was needed to be done for the upcoming week.

Sunday's dinner was Roasted Pork Tenderloin with Pear and Apple Chutney. I used an old stand by recipe for roasting the tenderloin and added a sweet and slightly spicy chutney with pears, apples, red onion, sage, cinnamon, sherry vinegar and sugar. It tasted a little like a savory chunky applesauce and complimented the pork well. I also made mashed sweet potatoes and creamed spinach.

My Middle One ate 1 serving....2 servings.....3 servings of the pork tenderloin and, I don't think she had much of anything else. Is she trying to tell me that she is tired of the pasta, fried rice, and sandwiches I have been trying to pass off as dinner lately and just wants some....MEAT!? When I prepare the usual 2 and 1/2 pounds of pork tenderloin, we have at least a couple servings of leftovers. Not on this night. It was gone before I had the chance to package it up my my lunch the next day.

I will be making our family dinners more of a priority in the future. We may eat a little later than we like, but being able to spend some time together will be well worth it.

Roasted Pork Tenderloin with Pear and Apple Chutney
 2 pork tenderloins, about 2 1/2 pounds total
salt
pepper
dried sage
olive oil

for the chutney -
1 apple, peeled and chopped
1 pear, peeled and chopped
1 teaspoon sage
1/2 teaspoon cinnamon
1/2 cup water
3 tablespoons sherry or apple cider vinegar
1 teaspoon salt
3 tablespoon brown sugar

Preheat oven to 400 degrees.

Rub tenderloins with olive oil and sprinkle with salt, pepper, and sage. Heat a large, ovenproof saute pan to medium high and drizzle with olive oil. Brown tenderloins on all sides. Roast tenderloins in the oven for about 15 - 20 minutes or until the internal temperature reaches 135 degrees. Remove tenderloins from oven and tent with foil.

Meanwhile, prepare the chutney. In a small saucepan, combine all of the ingredients and bring to a boil. Reduce the heat and simmer for about 30 minutes until most of the liquid has evaporated. Remove from heat and set aside.

To serve, slice the tenderloins and top with some of the warm chutney.

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Mini Fried Chicken

I must admit that I have always been a little intimidated by fried chicken. That big pot of hot oil combined with a platter of cut up chicken waiting to be fried equates to a splattering mess in my mind. But deep fry just about anything, and it tastes good. Mini Fried Chicken is no exception.


To overcome my fried chicken phobia, I decided to bread and fry chicken wings. These smaller chicken parts are easy to handle, fry up in about 12 minutes and are fun to eat. They offer the same crunchy coating and tender, juicy meat as the larger chicken pieces do, but in a more compact package.


My Mini Fried Chicken is perfect for little hands or is a welcome addition to a football buffet. A big batch can be made ahead to party or dinner time and served at room temperature or reheated in a 350 degree oven for about 10 minutes.

I am now a frying fool because of this recipe.


Mini Fried Chicken
makes 50 pieces

1 cup flour
1 cup seasoned, fine bread crumbs
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
50 chicken wing segments
canola oil

In a large, shallow bowl, combine the flour, breadcrumbs, paprika, cayenne pepper, and salt. Dredge the chicken, a few pieces at a time, in the flour mixture making sure to shake off any excess flour. Place on a large baking sheet and refrigerate for 1 hour. Coat the chicken a second time with the flour mixture before frying.

Heat about 3 inches of canola oil in a large, high sided stock pot to 375 degrees. Deep fry about 8 - 10 pieces of chicken at a time for about 12 minutes, turning once. Drain on a wire cooling rack placed in a large baking sheet.

Serve immediately or cool completely and store in the refrigerator in a ziploc bag. Serve cold or reheat in a 350 degree oven for 10 minutes.

Beef -- What's for Dinner Wednesdays -- East Meets West Burgers

A couple weeks ago I was contacted to be one of the ambassadors for a weekly recipe challenge entitled Beef - What's for Dinner Wednesdays. For the next 3 weeks I will be one of the bloggers preparing a recipe from the Beef It's What's for Dinner website. But not only are we making these great beef recipes; you too can join in and have a chance to win some great prizes too. Just visit the Beef - What's for Dinner Wednesdays Facebook Fan Page for the weekly recipe. After you make the recipe, post your results on the Beef It's What's For Dinner Facebook page for a chance to win some foodie prizes. You will be entered into a drawing to win a gift basket which includes The Healthy Beef Cookbook, a set of Crate & Barrel Grilling Tools, Sur La Table mini steak button thermometers, a reusable shopping bag and other items to help you shop for and cook healthy beef meals. These drawings are happening each week (with several winners chosen each week) so why not join in the fun?

This week's recipe was for East Meets West Burgers. I am always up for a good burger and this one did not disappoint. The juicy, grilled burger was topped with a soy sauce mayonnaise and an Asian-inspired slaw. I added a 1/2 cup of chopped cucumbers to the slaw instead of the red cabbage as the recipe called for because I didn't have any on hand.

With summer quick coming to an end, this recipe is fantastic to make for one last barbecue celebration. Heck, don't wait for a party to make this recipe. It is so quick and easy that it would be perfect for any dinner.

Check the other blogger ambassadors reviews of this recipe:

Kristen – Dine and Dish

Aggie – Aggie’s Kitchen

Tiffany – Eat at Home

Andy – Dinner’s On Me

Kate – Cooking During Stolen Moments

Heidi - Tried and True Cooking with Heidi

Patsy - Family, Friends and Food

Garlic Lovers' Crock Pot Chicken

Garlic Lovers' Crock Pot Chicken

We had a few days of cool and rainy weather which prompted me to dust off my crock pot and search for some new recipes. My slow cooker usually gets the summers off, but I may be enlisting it more often after our latest dinner. Garlic Lovers' Crock Pot Chicken was ridiculously easy to prepare and received high praises all around.

"I could eat this every night," said My Oldest.

It was a very quiet dinner which is usual at our house. But the reason for the lack of conversation was that our mouths were constantly full.

"I am eating too fast, but that is because it is so good," I finally blurted out.

"The garlic is my favorite part. Let's just make a whole crock pot full of garlic next time," commented The Husband.

Garlic cloves ready to be spread on sourdough bread

My dinner prep started at about 10:30 in the morning. Into the crock pot went a sliced onion, a 7 pound chicken, 30 cloves of garlic, some wine, chicken stock, and seasonings. About 6 hours later, the entree for for dinner was ready. We also had Honey Mustard Brussels Sprouts, Crispy Parmesan Potatoes, and a loaf of sourdough bread. The garlic cloves, which mellow after hours in the crock pot have a subtle but rich flavor. It is delicious spread on a crusty slice of bread.

After the ease of making a scrumptious dinner tonight, my crock pot will be a fixture on my kitchen counter for some time to come.

Garlic Lovers' Crock Pot Chicken
serves about 5

1 whole chicken, about 6 - 7 pounds
1 onion, sliced
30 cloves of garlic, peeled
2 tablespoons olive oil
2 teaspoons salt
1 teaspoons pepper
1 teaspoon dried thyme
1/2 cup white wine
1/4 cup flour dissolved in 1/2 cup chicken stock

Place chicken, onion, and garlic in crock pot. Drizzle with the olive oil and sprinkle salt, pepper, and thyme over the chicken. Add wine and chicken stock mixture to the crock pot. Cook on low for about 6 hours. The internal temperature of the chicken should register about 165 degrees when it is done.

I kept the chicken in the crock pot about another hour on warm after it was finished cooking. Remove chicken and garlic from the crock pot and serve.

Mustard Chicken with Soy, Ginger and Garlic Glaze

Mustard Chicken with Soy, Ginger and Garlic Glaze

As we head into our second week of school and sports for the fall season, we have yet to eat dinner together as a family on a weeknight. Our after school and evening time is spent on a number of sports' fields, doing homework, and getting to bed early. After a summer of late nights staying up past midnight watching movies and eating popcorn, The Kids can barely keep their eyes open after 10 p.m.

Each school year brings a new set of challenges. No Thank You Boy is more confused by all the folders, notebooks, binders and graph paper needed for school than his actual classes. He would rather be playing football than going to school anyway. My Middle One begins her first year of high school and has decided she has a calling to be a volleyball player. She spends her after school time on the court with the JV team. She admits that a big draw to play was her love of the little, tight shorts they wear. My Oldest has taken to the roads with her driver's permit. She is back for a third year of field hockey and finding the joys of ice packs for sore muscles.

With our self-imposed hectic schedule, dinner time is usually eaten in shifts. At least a couple family members are around at the same time so we are getting some family time.

My days are spent on my personal chef work, leaving about an hour to get dinner made when I get home. Always on the lookout for extremely flavorful dishes with a minimal amount of work, I struck gold with Mustard Chicken with Soy, Ginger, and Garlic Glaze. This quick fix entree yields delicious chicken without having to marinade it. The intense flavors of the ingredients do all the work in this dish. The meal was rounded out with honey baby carrots and tri-color rotini tossed with olive oil and Parmesan cheese.

This is one dish that tastes good the day it is made and even better as leftovers. Maybe that was because I doubled the recipe and was glad the family was excited to have this dinner for the next day as well.

Mustard Chicken with Soy, Ginger and Garlic Glaze

serves 5
5 skinless, boneless chicken breasts
poultry seasoning such as Montreal Chicken Seasoning
3 teaspoons Dijon mustard
juice of 1 lime
1/4 cup Worcestershire sauce
1/3 cup soy sauce, I use the low sodium soy sauce
2 tablespoon brown sugar
1 1/2 teaspoons ground ginger
3 cloves of garlic, chopped

Preheat oven to 400 degrees.

Place chicken in a 9 x 13 inch baking dish. Sprinkle with poultry seasoning and spread a thin layer of mustard over each chicken breast.

In a small bowl, combine lime juice, Worcestershire sauce, soy sauce, brown sugar, ginger, and garlic. Pour over chicken. Bake chicken for about 20 - 25 minutes basting 2 or 3 times during the the cooking time. The internal temperature of the chicken should be about 160 degrees when it is done. Because chicken breasts vary in size, it is best to use a thermometer to check for doneness. Remove from the oven and serve with the extra glaze in the baking dish.

Crunchy and Chewy Chocolate Chip Coconut Cookies

The start of the school year stirs the need in me to bake more cookies. I like the notion of the Donna Reed-type mom who welcomes her children with warm cookies and milk at the end of the school day. I am far from the coiffed and apron wearing 1950s television mom, but I do like to bake up a batch of cookies for my kids.

If my day is not spent cooking 3, 4, 5 or 6 meals for one of my personal chef clients, I am hard at work as a domestic engineer. Not really hard at work, but still doing the cleaning, cooking, bill paying, and grocery shopping just like any other mom. With summer winding down, The Kids are now back to school and we are re-establishing our daily routine. And it no longer resembles the summertime daily schedule of a couple days ago which was really no schedule at all.

Instead of the old standbys of chocolate chip, peanut butter, or oatmeal cookies, I developed a super big, chewy and crunchy cookie. Crunchy and Chewy Chocolate Chip Coconut Cookies are ultra thin, slightly caramel tasting treats that are studded with chocolate. The crunch on the outer edges is coupled with a chewy center for a perfect combination.

Even with the hustle and bustle of life today, it is worth the time and effort to bake a fresh batch of cookies.



Crunchy and Chewy Chocolate Chip Coconut Cookies

makes about 24 (5-inch) cookies

1 cup brown sugar, packed
1 cup sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
2 eggs
2 and 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups sweetened coconut
1 and 1/2 cups semi sweet chocolate chips
1 cup Rice Krispies cereal

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Set aside.

In a large bowl, beat the sugars, butter, vanilla, and eggs with an electric mixer for 4 - 5 minutes or until creamy. Add the flour, baking soda, and salt and mix until combined. Stir in the coconut, chocolate chips, and Rice Krispies.

Using a 2-inch scoop place 6 cookies on each baking sheet. The cookies should be about 3 inches apart because they spread while baking.

Bake for 12 - 13 minutes or until golden brown. Let cool on baking sheets for about 3 - 5 minutes and remove to cooling racks.

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Bacon and Swiss Meatloaves with Portebello Mushroom Gravy

Meatloaf in August?!!

Yes, meatloaf in August. This is one of my most requested meatloaf recipes by my personal chef clients. I have made them so many times that I think I could prepare them in my sleep. Well, not really because that would be kinda gross to make meatloaves in bed.


On this cookday, I made 6 Bacon and Swiss Meatloaves with Portebello Mushroom Gravy and paired them with Honey Glazed Baby Carrots. Here are the meatloaves I made all ready to be sealed and labeled. Wouldn't you love to come home to a refrigerator full of mini meatloaves. I know The Husband and My Oldest sure would. Maybe I could sign them up as clients.

The carrots are easy enough to make. Place one pound of baby carrots in a pot of boiling water. Cook for about 8 - 10 minutes or until just tender; you still want the carrots to have a little crunch. Drain and return to the pot. Add about 2 tablespoons of butter, a generous drizzle of honey, and salt and pepper to taste. I like my carrots with a little zip so I go heavy on the pepper.

As for the meatloaves, sauteed onions and celery are combined with seasonings, a couple eggs, breadcrumbs, and ground beef and pork. For one of my gluten-free clients, I make the meatloaves with rice flour breadcrumbs and they come out delicious ever time. A topping of additional Swiss cheese, crisp bacon, and rich portebello mushroom gravy completes the meatloaves.

If the weather is still too warm for you to enjoy this comfort food favorite, file this recipe away for the first chilly day. It will be here soon enough.

Bacon and Swiss Meatloaves with Portebello Mushroom Gravy
makes 6 mini meatloaves

2 tablespoons of butter
1 cup diced onion
1/2 cup diced celery
3 cloves of diced garlic
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 and 1/3 pounds ground beef - I like 90%
1 and 1/3 pounds ground pork
2 eggs
1 cup plain bread crumbs
12 slices of bacon cut in half and cooked until just crisp
8 slices of Swiss cheese

for gravy-
2 tablespoons butter
2 portebello mushrooms, diced
2 tablespoons flour
1 to 1 and 1/2 cups beef stock
salt and pepper to taste

For the meatloaves, preheat oven to 350 degrees.

Over medium high heat, melt the butter in a large saute pan and add the onions and celery. Saute for about 10 - 12 minutes or until the onions begin to caramelize. Add the garlic and saute for and additional minute. Add the ketchup, Worcestershire sauce, salt, pepper, and nutmeg and stir to combine. Remove from heat and let cool.

Meanwhile, place both meats, the eggs, and breadcrumbs in a large bowl. Dice half of the bacon and 5 slices of the cheese and add it to the bowl. Add the onion mixture and gently combine all the ingredients. Form into 6 mini meatloaves and place on a large rimmed baking sheet. Bake for about 30 - 40 minutes or until a thermometer registers about 160 - 165 degrees. Remove from oven and immediately top with the remaining cheese and 2 half slices of bacon.

While the meatloaves are baking, prepare the gravy. Melt the butter in a small saucepan over medium high heat. Add the mushrooms and saute for about 5 - 7 minutes or until the mushrooms just begin to get tender. Still in the flour and cook for about a minute. Gradually add the beef stock and stir to combine. Cook the gravy for about 3 - 4 minutes or until thickened. Add more stock depending on how thick or thin you like your gravy. Serve warm over meatloaves.

Note -- the meatloaves can be prepared ahead of time and reheated in the microwave on 70% power for 1 - 2 minutes. Continue heating at 30-second intervals until they are heated through. The meatloaves can also be frozen. Thaw in the refrigerator overnight and heat according to the above directions.

Chicken Caesar Salad Pizza

We eat a lot of pizza. It is that easy, go-to dinner when we are running late. It can be picked up at the local pizzeria, prepared with a premade crust such as Boboli, or come from the frozen foods section of the grocery store (only when desperate though).

I grew up on Barone's Pizza. The pizza of choice was a not too thin crust pizza loaded with sausage, mushrooms and cheese. A trip into Chicago always included a stop at Uno's for the best deep dish pizza around. When we moved to New Jersey, I was introduced to East Coast pizza. It is a huge, thin crust pizza which most people order with only cheese. This type of pizza seemed a little strange to me because it was lacking in the girth I was used to with my Chicago pizzas. I have learned to like Jersey pizza. I am not sure if there will ever be a love affair between us.

More times than I can count, I have made thin crust pizza and deep dish pizza. As we are in the midst of our 4th consecutive day of 90 degree temperatures, I decided to try a Chicken Caesar Salad Pizza which would not be as heavy as the typical cheesy pizza.


I started with my favorite pizza dough recipe, but you could use a premade crust too. Topped with Caesar dressing, Parmesan and mozzarella cheeses, grilled chicken and romaine lettuce, this pizza was a welcome change from most pizzas we eat.


On this night, I was the only diner at our dinner table. After a doctor's appointment for My Oldest and her 4 hour driver's education lesson, various friends of my kids visiting throughout the day, a thunderstorm, a meeting with a new client, a drive across town to drop off My Middle One at a sleepover, and sending No Thank You Boy and The Husband off to football practice, I relish the quiet time. I enjoyed the crisp salad topping the hot, cheesy pizza. And the accompanying glass of chardonnay wasn't too bad either.

I will be adding this pizza recipe to my files.




Chicken Caesar Salad Pizza

pizza dough* for 1 crust or a premade crust such as Boboli

*this recipe makes about 6 crusts

3 - 4 tablespoons cup Caesar salad dressing, divided
1/3 cup shredded Parmesan cheese, divided
1/2 cup shredded mozzarella cheese
about 1 cup cooked chicken strips, preferably grilled
1 heaping cup of shredded romaine lettuce
freshly ground black pepper

Preheat oven to 450 degrees.

In using fresh pizza dough, roll it out to a 12-inch circle. Place on a baking sheet or pizza stone. Bake for 8 - 10 minutes or until golden brown. Remove from oven. If using a premade crust, just place it on a baking sheet. There is no need to bake it.

Brush crush with about 2 tablespoons of the dressing and top with 1/4 cup of the Parmesan cheese and the mozzarella cheese. Top with the chicken and return the crust to the oven. Bake for about 5 - 8 minutes or until the cheese is melted. Remove from the oven and place on a cutting board.

In a bowl, toss the lettuce with about 1 tablespoon of the dressing and the 2 tablespoons of Parmesan cheese. Top pizza with the salad and cut into wedges. Top with freshly ground pepper if desired. Serve immediately.

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