Pork with White Beans and Cherry Tomatoes

Pantry staples are a must in a large family. Weekly shopping is tedious enough for us without having to resort to trips throughout the week to stock up. This is especially true in the winter when much fresh produce just isn't the same quality or affordability that it is in warmer months.

Turning to your pantry for more than half of your meals isn't a bad thing, it's a decidedly good thing, especially with quality canned goods. ShopRite has standards that many other brands don't, and it's evident in the beans and tomatoes used for this recipe. The imported cherry tomatoes are like little orbs of sunshine in a can. The flavor is bright and blends well with tiny little white beans. If you can't find fresh cherry tomatoes at any time of year, the imported babies from ShopRite are a very fine substitute.

This can be made with pork or chicken, the cooking time is just about the same for both. The leek adds a dimension of flavor that we really love here, but if you aren't mad about leeks, shallots or even spring onions will do well. About a cup of chopped green onion or 2 small shallots should do the trick.

Pork with White Beans and Cherry Tomatoes
Serves 4

Ingredients:

2 Tablespoons ShopRite Extra Virgin Olive Oil
1 large leek
1 pound 1/2 - inch thick boneless pork chops
1 can (14.5 ounces) ShopRite Fat Free Chicken broth with 50% less sodium
1 can (15 ounces) ShopRite Small White Beans
1 can (14 ounces) ShopRite Imported Whole Cherry Tomatoes in juice
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper to taste

1. Cut the dark green portion from the leek and discard. Cut leek in half lengthwise and rinse well to remove any sand or grit. Slice thinly.
2. Heat oil in a large skillet over medium heat and add leeks. Cook briefly until leeks begin to wilt. Push aside and add pork.
3. Sear pork on both sides, 3 minutes per side and add chicken broth to pan.
4. Cook over low heat until broth is reduced slightly and pork is cooked through - about 5 minutes.
5. Add beans, thyme and drained tomatoes. Heat through for another 5 minutes. Add salt and pepper to taste.

Beef and Cheese Crostata

Crostata is usually a sweet dessert, but this savory preparation is a delicious and different dinner that disappears each time I make it. I make two of these as my kids are very hearty eaters. Change the onions to 1 teaspoon onion powder if you have picky eaters. Serve with a veggie and salad.

Beef and Cheese Crostata

Hands-On Time: 5 minutes
Ready In: 35 minutes
Yield: Serves 3 - 6

Ingredients:

1lb.  ground beef
1/4 cup finely chopped onion (or 1 teaspoon onion powder)
1 clove garlic, minced
1/2 cup prepared brown gravy
1/2 cup finely shredded cheddar cheese
1 refrigerated pie crust

Directions:

1. Preheat oven to 375 degrees F.
2. Remove pie crust from refrigerator and let come to room temperature before unrolling. Make sure crust is 12-inches in diameter. If not, roll until it measures correctly.
3. Place crust on an ungreased baking sheet.
4. Brown ground beef with onions and garlic and drain completely. Season with salt and pepper.
5. Stir in gravy and spoon onto pie crust, leaving an edge of 1-inch.
6. Fold pie crust just over the edge of the meat mixture and bake for 20 minutes or until crust begins to brown.
7. Add cheese to the top and bake for another 5 minutes until cheese is melted.
8. Let cool for 5 minutes and cut into 6 wedges.

Pasta with Sausage and Peppers

This lighter take on sausage and peppers is a great weeknight meal that takes very little time to prepare. I use leftover sausage links that have already been cooked to make prep time faster. The tri-color peppers add color and flavor, but if only green are available, that works well, too. Serve with a bagged green salad for a quick back-to-school dinner.

Pasta with Sausage and Peppers

Hands-On Time: 5 minutes
Ready In: 20 minutes
Yield: 6-8 servings

Ingredients:

12 ounces farfalle pasta, cooked al dente according to package directions
2 Tablespoons olive oil
3 sweet peppers, one each yellow, green and red, sliced in 2-inch pieces
3 cloves garlic, minced
1/2 cup chicken, vegetable, or beef stock
1 pound sweet Italian sausage, cooked and sliced 1/4-inch thick
1/4 cup fresh basil, chopped
Salt to taste
Red pepper flakes to taste - optional

Directions:

1. Heat a large skillet over medium-high heat and add olive oil. Add peppers and cook briefly until they just start to soften, about 4 minutes. Add garlic and stir.
2. Pour in stock and cook for 2 more minutes.
3. Toss sausage slices with peppers and add in pasta. Toss well so all ingredients are combined.
4. Add basil and salt to taste before serving hot.

Orange Pork Cutlets and Baby Bok Choy

Baby bok choy is the smaller and more tender version of regular bok choy. It cooks quickly and does not need to be separated or chopped to cook.

Orange, soy and garlic combine in a delicious sauce that coats pork chops and baby bok choy perfectly. If baby bok choy is not available, use the more mature version and cut into large chunks. Serve alone or with rice or rice noodles.

Orange Pork Cutlets and Baby Bok Choy

Hands-On Time: 15 minutes
Ready In: 20 minutes
Yield: Serves 4

Ingedients:

1 1/2 pounds thin cut boneless pork chops - about 8
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon Kosher salt
2 Tablespoons vegetable oil
juice and zest from 1 large orange - about 1/3 cup juice
1 large clove garlic - minced
2 tablespoon soy sauce
4 to 8 heads baby bok choy (we eat 2 each because we love it)

Directions:

1. Combine flour, cornstarch and salt in a shallow bowl.
2. Heat oil in a skillet over medium-high heat and add chops. Brown chops for 6 minutes per side and set aside.
3. In the same pan add garlic, soy, juice and zest. Simmer for 2 minutes and add bok choy to pan.
4. Cook for another 4 minutes and push to the side. Add chops back into pan to coat with sauce.
5. *Optional* Serve with rice or rice noodles.

**Note: Any citrus will yield more juice if you first roll it back and forth, using medium pressure, on a firm surface.

Cheesy Chicken and Tomato Bruschetta Turnovers

I can't begin to tell you how GOOD these things are. When I first developed them for Disney, we had them devoured in no time. I made them over and over again after that as well. Store-bought ingredients make this extra flavorful turnover a snap to make. Six  ingredient easy, it's ready in just over half an hour and special enough to serve to company. Instructions for appetizer-sized turnovers are included.

If you have the time, you already know these will be even better with your own roasted chicken and homemade bruschetta.

Cheesy Chicken and Tomato Bruschetta Turnovers

Hands-On Time: 10 minutes
Ready In: 35 minutes
Serves: 8

Ingredients:

1 package (2 sheets) puff pastry - thawed
1 small (2 pounds) rotisserie chicken
1/2 cup store-bought tomato bruschetta (I adore Wegman's fresh bruschetta)
1/2 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
1 egg
1 Tablespoon water

Directions:

1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
2. Remove meat from chicken and chop - you need 2 cups. Save leftover chicken and carcass for other recipes.
3. Unfold puff pastry and cut each sheet into 4 even squares.
4. Beat egg and water until frothy and brush the outer edge of each square with mixture.
5. Mound in the center of each pastry square: 1/4 cup chicken, 1 Tablespoon each -
bruschetta, Parmesan and mozzarella.
6. Fold over diagonally, making a triangle, and press the edges well to seal. Brush the
top of each pastry with egg wash and bake for 20 to 25 minutes or until golden brown and
bubbling at the edges.

For appetizer-sized turnovers:

Cut each pastry sheet into 8 squares and top each with a tablespoon of chicken and a
teaspoon each of bruschetta, Parmesan and mozzarella. Brush with egg wash and bake for 15
minutes or until golden brown and bubbling at the edges. Makes 16 appetizers.


8  plum tomatoes, chopped
1/4 cup finely diced onion
3/4 cup Basil
1 clove Garlic, finely minced
2 Tbsp  Olive Oil

Veggie Wednesday: Un-stuffed Vegetarian Peppers

Un-stuffed Vegetarian Peppers

In this house we all love stuffed peppers, but sometimes I need a quicker and healthier alternative and this casserole fits the bill. This is full of colorful peppers, tomato and your choice of brown or white rice. Top with cheese and all you need is a salad to complete this veggie friendly menu.

Un-Stuffed Vegetarian Peppers

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

3 cups diced peppers, red, yellow and green - 1 cup each
1/2 cup diced onion
2 Tablespoons olilve oil
3 cloves garlic, minced
1 teaspoon salt
15 ounces tomato sauce
1/2 cup shredded cheddar cheese
2 cups cooked rice, brown or white

Yields 4-6 servings

Directions:

1. Preheat oven to 350 degrees F.
2. In a large skillet, heat olive oil over medium-high heat. Add peppers and onions and cook until veggies start to soften, 5 minutes or so.
3. Add garlic and stir well.
4. Add rice, tomato sauce and salt and stir to combine. Remove from heat.
5. Pour rice into a greased casserole dish, about 10 x 6 in size and top with cheese.
6. Bake fore 15 minutes or until cheese is melted.

Turkey Waldorf Salad

Turkey Waldorf Salad

I remember this stuff as a kid - it was a big deal in the 1970's it seems. I don't recall it with any type of protein, however. I added leftover turkey to mine, but you can surely use chicken or even shrimp!
Leftover turkey is already cooked, so it couldn't be easier to add to soups, stews and sandwiches. Salads are great with cooked turkey and something lighter is nice after a round heavy turkey dinners. Cooked and cubed turkey is a quick add to many salads -- including my favorite, the Turkey Waldorf Salad. I also swapped out raisins for dried cranberries and replaced mayo with protein rich Greek yogurt.

Turkey Waldorf Salad
Serves 4 - 6

Ingredients:

2 cups diced cooked turkey
2 cups diced apples
1 Tablespoon lemon juice
1/2 cup chopped walnuts
1 cup diced celery
1/2 cup dried cranberries or raisins
1/2 cup plain Greek yogurt
1/3 Tablespoon Kosher salt or more to taste

Directions:

1. Combine apples with lemon juice.
2. Add remaining ingredients and blend well.
3. Chill until serving time or serve right away. Does not keep well.

Chicken Panko Romano

Chicken Panko Romano

Panko is a Japanese bread crumb that provides a crunchy coating like no other. Combined with Romano cheese, the result is divine. A thick and hearty tomato sauce offsets the crunch and makes this a perfect meal for company or special dinners at home.

Chicken Panko Romano

Hands-On Time: 20 minutes
Ready In: 30 - 40 minutes
Makes 8 filets


Ingredients:

4 large chicken breasts - boneless and skinless
1 1/2 cups all-purpose flour
2 large eggs
4 Tablespoons water
1 1/2 cups Panko
1/2 cup finely shredded Romano cheese
2 cups of your favorite primavera sauce - homemade is best!
salt and pepper to taste
oil for frying

Directions:

1. Clean chicken breasts of all visible fat and cut each in half horizontally, making 2 filets from each breast.
2. Combine Panko and Romano cheese in a bowl. Put flour into another bowl and mix the egg and water in yet another bowl until well blended.
3.Coat each piece of chicken in flour - shaking off excess, and then in egg wash and lastly in Panko and Romano coating. Make sure there are no bare spots on each breast. Set aside or refrigerate up to 1 hour before frying.
4. Heat a large non-stick pan over medium-high heat and add several tablespoons of oil to the pan. When the oil 'shimmers', it is ready for the chicken. Oil that is not hot enough will absorb into the chicken and oil that is too hot will smoke.
5. Fry each coated filet in the heated oil until golden brown, turning once during cooking - 5 minutes on each side.
7. Drain well on paper toweling and serve immediately with warm sauce.

You can also bake these on a rack on a non-stick baking sheet. Bake at 425 degrees F for 15-20 minutes or until juices run clear when chicken is pierced and crumb coating is golden brown.

Huli Huli Chicken

So, it's not that warm out yet, but some of us like to fire up the grill as soon as temps reach 55. This chicken is a beautiful reason to get your grill heated up! Huli Huli Chicken is authentic Hawaiian cuisine and highly coveted, spurring Hawaiians and vacationers alike to spend weekends seeking out Huli Huli stands. Make your own at home and savor the taste of the islands in your own backyard. It's said the the real deal is grilled only, but I've included broiler instructions for year-round enjoyment.

Huli Huli Chicken

Hands-On Time: 10 minutes
Ready In: 40 minutes
Serves: 4

Ingredients:

2 whole chickens, split in half

Marinade:

1/4 cup soy sauce
1/4 cup ketchup
1/4 cup dark brown sugar
1/4 cup pineapple puree
2 cloves garlic - minced
1 1/2 inches ginger root - minced to a paste
2 Tablespoons rice wine vinegar


For Grill:

1. Combine marinade ingredients and stir until well blended.
2. Brush chicken halves with marinade and grill over medium-hot coals, turning once every 5 minutes and basting with marinade each time.
3. Grill for a total of 40 minutes.


For Broiler:


1. Preheat broiler and put broiler pan on the lowest setting.
2. Broil chicken halves for 20 minutes, turning every 5 minutes.
3. Brush chickens with marinade and continue broiling, turning once every 5 minutes and basting with marinade, for another 20 minutes - 40 minutes total.

Veggie Lasagna Rolls

Veggie Lasagna Rolls

Oh my goodness, it's COLD out there! I mean, really chilly for us in Eastern PA. Temps look to drop to negative teens in wind chill, so we're battening down the hatches and staying near the stove.

Nothing warms you from the inside out like a hearty baked pasta dish, and this one, even though it's meatless, does the trick just fine. You get a great serving or two of veggies and even the kids won't notice them with all that cheesy goodness surrounding them.

Cottage cheese is a great sub for ricotta - it's full of tiny cheese curds that melt beautifully and add a little more texture. Use jarred Alfredo if you like, but the real-deal Béchamel is divine! 

Veggie Lasagna Rolls

Veggie Lasagna Rolls

Hands-On Time: 15 minutes
Ready In: 40 minutes
Yield: Makes 8 lasagna rolls

Ingredients:

1- 15-oz container ricotta cheese or 16 ounces drained cottage cheese
1 clove garlic - minced
1 cup grated or shredded Parmesan cheese
1 large egg lightly beaten
2 teaspoons Kosher salt or 1 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 cup broccoli florets, cooked until crisp-tender, drained well and chopped fine
1 small carrot, peeled and grated - about 1/2 cup
1/2 large red pepper - diced fine - about 1/2 cup
8 cooked lasagna noodles
1 1/2 cups shredded mozzarella cheese
1 jar (15 ounces) prepared Alfredo sauce (or 2 cups homemade *Sauce Béchamel )

Directions:

1. Preheat oven to 400 degrees F.
2. Spray a medium baking dish with cooking spray and spread 1 cup of Alfredo sauce on the bottom.
2. Mix ricotta (or cottage cheese), egg, Parmesan, 1 cup mozzarella,  garlic, salt and pepper well. Fold in vegetables.
3. Lay out lasagna noodles and spoon filling evenly onto each-spreading to the ends.
4. Roll up and place in the sauced pan making sure the seam is facing down.
5. Top each roll with the remaining Alfredo sauce and mozzarella.
6. Bake for 15-20 minutes or until cheese is melted and sauce is bubbly.
7. Let stand for 10 minutes before serving.



*Sauce Béchamel (a.k.a. white sauce):

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups room temperature milk (I use whole milk)
salt and pepper to taste
freshly ground nutmeg - a pinch or so

Melt butter in a heavy saucepan and add flour. Stir together and add milk,  stirring over a medium flame until thickened. 

Chicken Fajita Tostadas and Pintos and Cheese Salad

Chicken Fajita Tostadas

The flavor of fajitas with the crunch of a taco combine in these tostadas. Pre-made tostada shells and pre-cooked chicken to make prep and clean-up easy.

Chicken Fajita Tostadas
Hands-On Time: 15 minutes
Ready In: 20 minutes
Serves: 4

8 tostada shells
2 cups cooked shredded chicken breast
1 cup refried beans
1 medium green pepper - thinly sliced
1 medium red onion - thinly sliced
1 packet (1.25 ounces) taco seasoning mix or 1/4 cup homemade*
1/2 cup lime juice
1/2 cup water
1 cup shredded cheddar cheese
Shredded lettuce, diced tomato, salsa, sour cream and guacamole for garnish - optional


1. Preheat oven to 350 degrees F.
2. Combine taco seasoning, water and lime juice and stir well.
3. Pour half of the taco seasoning mixture over the shredded chicken and the other half over the pepper and onion.
4. Cook chicken in a large skillet over medium-high heat until the sauce starts to thicken slightly - 2-3 minutes. Remove chicken and keep warm. Add peppers and onions and cook until the sauce starts to thicken and veggies start to wilt - about 3-4 minutes. Remove and keep warm.
5. Lay tostada shells on an ungreased baking sheet.
6. Top each shell with 2 tablespoons refried beans, 1/4 cup shredded chicken, peppers and
onions and cheddar cheese to taste.
7. Bake until the cheese just starts to melt - about 5 minutes. Remove from oven and serve with optional garnishes.

*Homemade Taco Seasoning:

1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika (I like smoked)
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper (many use red pepper flakes, I really like the finer consistency of powdered cayenne)
Blend all and use in place of store bought taco seasoning.

Pintos and Cheese Salad

Pinto beans and Monterey Jack come together with a bright and fresh cilantro lime
dressing.

Pintos and Cheese Salad

Hands-On Time: 10 minutes
Ready In: 10 minutes
Serves: 6-8

Salad:

3 cups cooked and drained pinto beans
1 cup cooked corn kernels
1/2 cup diced red onion
8 ounces Monterey Jack cheese - cut into small dice

Dressing:

1/4 cup packed fresh cilantro leaves
1/4 cup olive oil
1 clove garlic - minced
3 Tablespoons lime juice
1 teaspoon lime zest
1 Tablespoon apple cider vinegar
1 Tablespoon honey
1/2 teaspoon salt


1. Place salad ingredients in a large bowl and toss to mix.
2. Combine dressing ingredients in a blender until cilantro is chopped fine and dressing is well mixed. Pour over salad and serve immediately.

Note: Do not add dressing until serving time as the acids in the dressing will cause the
cheese to break down and become mushy.

Patty Melts

Classic Patty Melt

Patty melts are classic diner fare and my very favorite, to boot. The best I've had is at the Royal Diner in Washington, N.J. In fact, here's my review:

Straight out of 1940 with very few changes made, this diner is old-school awesome with terrific food. I just visited today and had the patty melt. I have a culinary diploma and write about food and this was the BEST patty melt I've ever had. The fries were fresh and crispy and the taste was clean (no old oil lying around at the Royal Diner!) I'd travel back from Bethlehem, Pa any day to get another.

My daughter had the California burger and was just as impressed. The staff was courteous and kind without any fake "fluff" going on. When I asked when the diner was built my server knew right away. If you're in or near Washington, NJ, the Royal Diner is worth checking out.

Classic patty melts are so simple to make and so yummy, you'll never have leftovers. Serve with chips or hand-cut fries, pickles and a cold root beer for a diner style meal at home.

Classic Patty Melt

Patty Melt

Hands-On Time: 30 minutes
Ready In: 35 minutes
Yield: 4 sandwiches

Ingredients:

1 large onion, sliced thinly
2 Tablespoons cooking oil
1 1/12 pounds ground beef
1 teaspoon Kosher salt or 1/2 teaspoon table salt
1/2 teaspoon freshly ground pepper
8 slices rye bread
8 slices American or Swiss cheese
butter for spreading

Directions:

1. Mix ground beef with salt and pepper and form into 4 patties slightly larger than the bread you will be using. Set aside.
2. Cook onion in oil until well caramelized, about 10-15 minutes. Set aside.
3. In a large frying pan, cook burgers until desired doneness is achieved - usually 6-8 minutes per side. Remove from pan.
4. Stack patty melts together, bread, one slice of cheese, burger, another slice of cheese and 1/4 caramelized onions followed by another slice of bread.
5. Butter both sides of each sandwich and cook in a large non-stick skillet over medium-high heat until cheese is melted and sandwiches are golden brown.

Easy Pizza Rolls

It's game day! Playoffs for Superbowl 50 are ON and I needed dinner and football munchies. Here's a kid-pleasing favorite that's also a game day winner and not too hard on the budget. Use store bought pizza dough to streamline prep, but make your own if you have time (see recipe below).

Easy Pizza Rolls

Hands-On Time: 10 minutes
Ready In: 30 minutes
Serves: 6-8

Ingredients:

2 loaves frozen bread dough or 2 pounds pizza dough - thawed
1/2 pound sliced ham
1/2 pound sliced hard salami
2 cups shredded mozzarella cheese
1 cup jarred or homemade marinara sauce

Directions:

1. Roll each loaf of dough into a rectangle about 8 inches by 12 inches.
2. Layer ham and salami down the center of each rolled loaf lengthwise.
3. Top meats with 1 cup shredded mozzarella per each roll.
4. Fold short ends of each loaf in about 1/2 inch and seal. Roll from the long sides and pinch well to seal the entire loaf. You should have 2 long rolls.
5. Bake, seam side down on a greased baking sheet in a 375 degree F oven for 20 minutes or until golden brown.
6. Cut each roll into 8 slices and serve with marinara for dipping.


Easy Pizza Dough

1 package dry yeast (about 1 1/2 Tablespoons)
1 cup lukewarm water (110 degrees F)
1 1/2 teaspoons salt
2 Tablespoons olive oil
3 cups sifted all-purpose flour

1. Sprinkle yeast on water and let sit for 5 minutes in a large bowl.  When bubbly, add oil and salt and mix in about half the flour and beat until smooth. Add remaining flour and mix/knead until smooth and not sticky.
2. Let rest for approximately 5 minutes to allow dough to relax so it will stretch more easily.
3. Use as directed in your favorite recipe.

Green Chile Mac and Cheese and Cauliflower "Mac" and Cheese

Green Chile Mac and Cheese

Not for the faint of heart or calorie conscious, this pasta is spicy and rich. The poblanos add heat and flavor while the Mexican crema cools things down at the same time. Topped with crunchy Panko crumbs, you'll go back to this mac and cheese again and again.

This recipe took so many tries to get exactly the way I wanted it. I think my testers got sick of eating so much mac and cheese in such a short period of time. The end result is perfection, though and so worth the time it took to get right.

Properly Roasted Poblanos

Roasted Poblanos in Plastic Wrap

Removing skin, seeds and ribs from poblanos.

Green Chile Mac and Cheese

Green Chile Mac and Cheese

Green Chile Mac and Cheese

Hands-On Time: 20 minutes
Ready In: 50 minutes
Yield: Serves 8-10

Ingredients:

3 large poblano peppers
1 cup cilantro leaves
4 green onions, green and white parts chopped
1 clove garlic, minced
2 teaspoons Kosher salt, divided (1 teaspoon total for table salt)
1 cup Mexican sour cream (crema) or regular sour cream
1 can (12 ounces) evaporated milk
4 cups shredded Pepper Jack Cheese
1/2 cup Panko crumbs
2 Tablespoons unsalted butter, softened
1 pound penne pasta, cooked according to package directions until al dente

Directions:

1. Heat oven broiler.
2. Place poblano chiles on a baking sheet and broil, turning several times each, until skin is blackened all over. Alternatively, you can place them directly over a gas flame and turn often until the same is achieved.
3. Remove from oven and turn oven temp to 375 degrees F.
4. Place chiles immediately in plastic wrap and let stand for 15 minutes.
5. Remove charred skin from chiles as well as stem, seeds and ribs.
6. Place chiles in a blender along with green onions, cilantro, garlic, salt, crema and evaporated milk. Puree until smooth.
7. Put hot pasta in a large bowl and add pepper jack cheese. Pour chile mixture over top and  blend until all pasta is well coated.
8. Pour pasta into a large greased casserole about 13x8 inches and 3 inches deep.
9. Blend Panko and butter together and top pasta.
10. Bake for 30 minutes until crumbs are golden brown and cheese is bubbly.

For Green Chile Cauliflower "Mac" and Cheese

Green Chile Cauliflower "Mac" and Cheese

Hands-On Time: 20 minutes
Ready In: 50 minutes
Yield: Serves 8-10

Ingredients:

3 large poblano peppers
1 cup fresh cilantro leaves
4 green onions, green and white parts chopped
1 clove garlic, minced
2 teaspoons Kosher salt, divided (1 teaspoon total if using table salt)
1 cup Mexican sour cream (crema) or sour cream
1 can (12 ounces) evaporated milk
4 cups Pepper Jack Cheese
1/2 cup Panko bread crumbs
2 Tablespoons unsalted butter, softened
1 large head cauliflower - about 1 1/2 pounds

Directions:

1. Heat oven broiler.
2. Place poblano chiles on a baking sheet and broil, turning several times each, until skin is blackened all over. Alternatively, you can place them directly over a gas flame and turn often until the same is achieved.
3. Remove from oven and turn oven temp to 375 degrees F.
4. Place chiles immediately in plastic wrap and let stand for 15 minutes.
5. Remove charred skin from chiles as well as stem, seeds and ribs.
6. Place chiles in a blender along with green onions, cilantro, garlic, 1 teaspoon Kosher salt, crema or sour cream and evaporated milk. Puree until smooth.
7. Cook the cauliflower in boiling water seasoned with the other teaspoon of Kosher salt until crisp-tender, about 5 minutes. Drain well and pat between layers of paper towels to dry. Transfer to a large bowl and set aside.
8. Add pepper jack cheese to cauliflower and pour chile mixture over top and  blend until all cauliflower is well coated.
8. Pour into a large greased casserole about 11x9 inches and 2 inches deep.
9. Blend Panko and butter together and sprinkle over cauliflower.
10. Bake for 30 minutes until crumbs are golden brown and cheese is bubbly.

*Note: You can use frozen cauliflower florets, thawed, drained and pressed between paper towels. You can also find roasted poblanos in the frozen section - about 1 1/2 cups will suffice.

Slow Cooker Orange Chicken

Slow Cooker Orange Chicken

Is there any better tool in a busy person's cooking arsenal than a slow cooker?  The best part about them is the fact that they can be used year-round, as well. If it's too hot to cook, pull out the slow cooker. If you want something warm and comforting in the cooler months ... the slow cooker is just the thing!

With few ingredients and a very short prep time, this recipe is perfect for busy days. Throw everything in the slow cooker and go about your day. Using chicken thighs is a more affordable option than other chicken parts. The use of the slow cooker cuts out any frying, making this a healthier choice as well.

Slow Cooker Orange Chicken

Hands-On Time: 10 minutes
Ready In: 4 hours, 10 minutes
Serves: 4

Ingredients:

4 skinless chicken thighs
1/2 cup orange juice
1/2 cup orange marmalade
1/4 cup soy sauce
1 clove garlic - minced
2 Tablespoons ketchup
Flour for dredging

Directions:

1. Remove visible fat from chicken thighs and roll each in flour until well coated. Set chicken thighs in the bottom of a slow cooker.
2. Combine orange juice, marmalade, soy sauce, garlic and ketchup in a small bowl. Stir until well blended.
3. Pour sauce over chicken thighs and lid the cooker. Cook on LOW setting for 4 hours.
4. Remove thighs from slow cooker and stir sauce well. Top thighs with extra sauce.

Notes: Boneless and skinless thighs may be used.
       Do NOT use thighs with the skin still intact, it will create too much grease in the sauce and chicken may burn.

Tortilla Española

 


Tortilla Española is a traditional Spanish dish served at many local restaurants and bars in Spain. Served hot or cold it's delicious either way. The oil may seem excessive, but is necessary for the true flavor of the tortilla. Honestly, don't freak out about it, you'll be blissfully unaware after your first bite!

Tortilla Española
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 45 minutes
Yield: 12 as an appetizer, 6 as a meal

Ingredients:

1/2 cup Olive Oil
1 1/2 pounds Yukon Gold Potatoes or other waxy potato, peeled, quartered and sliced thinly
1 medium sweet onion, such as Vidalia, thinly sliced
1 1/2 teaspoons salt
6 whole eggs
1 teaspoon smoked paprika
Freshly ground pepper to taste

Directions:

1. Heat the oil in a 10-inch nonstick skillet over low heat, add the potatoes, onions and salt and cook, turning often, for 25 minutes or until vegetables are tender but not browned.
2. Drain potatoes in a colander over a bowl. Drain as much oil as possible and reserve 2 tablespoons of the cooking oil.
3. Beat eggs well and add paprika, salt and pepper. Pour hot potatoes into eggs and stir well.
4. Put the 2 tablespoons of oil back into the same skillet and pour in the potatoes and eggs.
5. Turn heat to medium and cook until eggs are nearly set on top, 5-7 minutes.
6. Put a large plate facedown over the skillet and invert the tortilla.
7. Slide the tortilla back into the skillet, uncooked side down, and cook for another 3 minutes.
8. Slide tortilla onto a plate and cool for several minutes before cutting.

Butternut Squash and Ricotta Pizza

I do so love this pizza ... I mean, I could eat one by myself, and not one slice,  the whole thing! There's a beautiful play of flavors here; sweet roasted butternut squash and onion, garlicky ricotta, tangy Parmesan all on a chewy crust, it's just the best bite.

Look for squash that are dull skinned, heavy for their size with an intact and firm, dry stem. They should have a deep color and the skin should not be easily scratched or nicked. Once you have the right squash, you're ready to go!

Butternut Squash and Ricotta Pizza
Makes 1 pizza - serves 4 to 6

Ingredients:

1 pound butternut squash, peeled and sliced 1/4-inch thick
1 medium sweet onion, such as Vidalia, sliced 1/4-inch thick
3 Tablespoons olive oil, divided
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 clove garlic, minced
2 teaspoons salt, divided
1 pound refrigerated pizza dough

Directions:

1. Preheat oven to 400 degrees F.
2. Lay squash and onion slices on a baking sheet and drizzle with 2 Tablespoons olive oil and sprinkle with 1 teaspoon salt.
3. Roast for 25 minutes or until squash is tender and onions have started to brown. Remove from oven and turn heat to 450 degrees F.
4. Roll dough into a rough oval approximately 15 inches long and 12 inches wide.
5. Brush dough with 1 Tablespoon olive oil and top with squash and onion pieces.
6. Stir together ricotta, mozzarella, Parmesan, Italian seasoning, garlic and 1 teaspoon salt. Blend well.
7. Drop cheese blend in dollops across squash and onions.
8. Bake for 20-25 minutes or until crust is golden brown and cheeses are lightly melted.


My recipe was originally posted at Spoonful.com: http://spoonful.com/recipes/butternut-squash-and-ricotta-pizza

Chicken Cannelloni

Chicken Cannelloni

 Cannelloni is a lovely stuffed pasta dish very popular in Italian cuisine. Usually pasta sheets, cannelloni shells or manicotti shells are used. I improvised and used egg roll wrappers instead. Egg roll wrappers are a pasta, but a very thin and delicate one, which just adds to the appeal of this dish. Egg roll wrappers are also far easier to stuff and roll than cooked pasta shells, which can be slippery and messy and often split or fall apart when stuffing. The whole process goes far smoother when time is of the essence - which is always around here.

I love a good Béchamel sauce and usually make my own, but for a quicker and easier solution I've used jarred Alfredo sauce. Use a deep dish for this so the pasta will cook well and not be chewy or underdone. 

Almost better than dinner was dessert ... one of our favorite biscottis, Blueberry - White Morsels Biscotti - click for the recipe! 

Blueberry Biscotti

Chicken Cannelloni
Makes 12 - Serves 6

Ingredients:

12 egg roll wrappers - 5" squares
16 oz ricotta cheese
1 large egg
1 teaspoon Kosher salt or 1/2 teaspoon table salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried basil - crushed
1 clove garlic - minced
1/2 cup grated Parmesan cheese
1 lb cooked chicken breast - finely chopped
1 cup finely shredded Fontina, Provolone or Italian blend cheese - divided
1 jar (16 oz) Alfredo sauce or 2 cups homemade Béchamel

Directions:

Preheat oven to 350 degrees F.

1. Combine ricotta, egg, Parmesan, basil, garlic, salt and pepper. Whisk together well.
2. Fold in chicken and 1/2 cup of Fontina (or other) cheese. Set filling aside.
3. Grease a 9x13 deep baking pan with olive oil. Spread 1/2 cup of Alfredo or Béchamel sauce across the bottom of the pan.
4. Lay out an egg roll wrapper and keep the rest covered with a damp towel so they won't dry out. Place 1/4 to 1/3 cup of filling in the center of the wrapper and roll wrapper tightly around it. The rolls should be about an inch and a half in diameter. Lay, seam side down, in pan on top of sauce. Stuff and roll remaining wrappers and set in the pan in the same way.
5. Top rolls with remaining sauce, covering each completely. Sprinkle the other 1/2 cup of Fontina over the cannelloni.
6. Cover tightly with foil and bake for 30 minutes until bubbly. Let stand 10 minutes before serving.



*Notes:
Liquid needs to be exact with egg roll wrappers. Too much liquid will cause them to fall apart and too little will cause the edges to be dry and crisp.
Spinach can be added once it is cooked and drained very well - about a cup for this size recipe should do it.
I used 50% fat free Alfredo sauce and 2 egg whites instead of 1 egg to help cut back the fat in this recipe.
**Originally posted at Family.com: http://family.go.com/food/recipe-788409-chicken-cannelloni--t/

Veggie Wednesday: Bean and Roasted Pepper Burgers

Bean and Roasted Pepper Burgers

It's been about a year since I did a Veggie Wednesday; shame on me. I've been very busy with veggies, mostly growing my own as usual. If you follow my Instagram feed you'll see exactly what I'm talking about.

Today I want to share a recipe for a veggie burger that I absolutely love. Bean burgers can be dry, but this one uses richly flavored and textured roasted red peppers (my favorite) to add body and moisture. Garlic and green onion boost flavor, as well so these burgers are a real hit with more than just the vegetarians in your life.


Bean and Roasted Pepper Burgers

Hands-On Time: 15 minutes
Ready In: 15 minutes
Yield: 4 patties

Ingredients:

1 15 ounce can of chickpeas, drained
1/2 cup jarred roasted red peppers plus 2 Tablespoons liquid from jar
4 green onions, white and green parts, chopped
1/2 teaspoon Kosher salt
1 clove garlic, minced
2/3 cup Panko bread crumbs

Directions:

1. Pour beans into a food processor or blender and add peppers, onions, salt and garlic.
2. Pulse until a thick paste forms but tiny chunks of beans are still visible.
3. Spoon into a bowl and add Panko crumbs, mixing well until a thick dough forms.
4. Form into 4 patties and cook over a preheated grill pan or lightly greased skillet, about 4 minutes per side.
5. Serve on whole wheat buns with your favorite condiments and veggies.