Sweet Mustard Pork Roast

I found this blog recently when searching for new crockpot recipes. The funny thing is about two days after I found the blog, the writer was a guest on Rachael Ray. I've grown more in love with the idea of cooking dinner in the crockpot since my youngest was born. It seems like right at 5 o'clock when I'm ready to start cooking is when the baby wants to eat and my toddler wants attention. So crockpot days go by so much easier. I can throw things together during naps or breakfast and not have to worry about it much for the rest of the day.

Chicken Tandoori

Another issue of Food Network Magazine brought me another Indian dish that I was willing to try: Chicken Tandoori. It is most known for it's fiery red color and is usually cooked in a clay oven (tandoor.) The color comes from certain red chili powders and sometimes even food coloring. While mine was not as red as others the flavor was great and I think this is most important. This dinner was also another milestone for me because I cooked on the grill with no help for the first time.

Beef and Broccoli Stir-Fry

Stir-Fry is one of those dinners that is so great when I don't know what to make and want to throw something together quick. This dinner takes about as long as it does to cook the rice (18 minutes). Our family really likes Beef and Broccoli so this is my little take on that. I also added some red bell pepper because my daughter likes it so much. Simple, but satisfying.

Chicken Cacciatore

This recipe has just about all of the things I love in a classic Italian pasta dinner. Except cheese, of course, although it is one recipe where I find I don't miss the cheese. It's just so good. My husband, always budget conscious, recently asked me why I don't ever buy chicken thighs instead of chicken breasts. I mainly don't buy them because of the additional fat versus breasts. I decided to try them with this recipe and I was not to thrilled. The fat and the texture just made me miss my chicken breasts. The dish was still very good but I will definitely do chicken breasts next time. Serve it over your favorite pasta (I like it with spaghetti). Delizioso!

Bacon Mac and Cheese

Here's the next in my series of mac and cheese recipe. I was looking for inspiration and noticed some recipes with bacon in them. I also decided to change up the cheese a little and did a combination of swiss and cheddar. It was definitely a good idea. When I went to make dinner I realized of all things I forgot to buy macaroni! I did have some pasta wheels in the pantry so I thought I'd try those. It was actually a good mistake because I loved how the cheese filled up the little holes in the pasta. Yum-o! We had this with breaded pork chops and some roasted green beans. It was a comfort food feast.

Chicken Satay Stir-Fry

This is one of those recipes that I can make that is guaranteed to make everyone happy. It is so good and quick and easy. I saw it on a 30 Minute Meal episode originally. It's a great family meal but also great for company. You can have everything chopped ahead of time and then quickly stir-fry it when it's time to eat. I leave out the snow peas because we're not big fans and I don't feel that it really adds anything to the dish. Also, she originally called for creamy peanut butter and then to add some chopped peanuts. I skip a step and just use crunchy peanut butter.  I use our Homemade Peanut Butter and throw in a handful of peanuts for crunch. The rice is also a great addition to this meal. You can use regular long-grain rice if you don't want to buy jasmine, but don't skip the orange zest. It really adds something. UPDATE: I have done this with brown rice and it's delicious!  You just have to cook the rice for 45 minutes instead of 18.  I also half the rice and water amounts lately because we don't need so much rice.

Roasted Vegetable Meatloaf with Balsamic Glaze

Another one of my quests lately is to find yummy meatloaf recipes. I never really liked meatloaf much until I tried this recipe. It made me realize that it can be pretty good with the right ingredients and flavors. This is a recipe I found from Bobby Flay and it was so worth the time I spent reading recipes and looking for the right one. It calls for the traditional mixture of ground beef, pork, and veal. First of all, our store never has ground veal and ground pork is pretty hard to find. I substituted a pound of pork sausage for the pork and veal. It worked perfectly. I think the key to good meatloaf is having vegetables in it to give it moisture. The kids scarfed this one up and, even though mine aren't too picky about their veggies, it's a good way to sneak them in there. Also, I don't think you can ever go wrong with a little balsamic. We had this with mashed potatoes and roasted broccoli. Definitely satisfying!

Chicken Tacos and Mexican Rice

I've been missing Mexican food like crazy lately. Everything about it, the spicy, the beans, seems to make my baby unhappy. It is my husband's favorite cuisine and I've felt really bad it so I tried to make a milder Mexican dinner and left out the beans. Success! It was yummy: happy Mommy and happy baby! Anyway, I did the chicken in the slow cooker and it came out really good. I did the shells my self by frying corn tortillas in a little oil in a skillet. I like to fry them just a little so they're kind of in between the soft tortillas and the really hard tacos. Then I made my own little version of Mexican rice. Easy and delicious.

Recipe (serves 4 plus leftovers)

Chicken for tacos (would be great in burritos or for nachos, etc)

2 - 2.5 lb boneless skinless chicken breasts
16 oz container of fresh salsa
1 T chili powder

Note: the salsa is where you can really alter the spiciness.

Combine all ingredients in slow cooker and cook on high for 4-6 hours or low for 8 hours. Shred meat with 2 forks and serve.

Mexican Rice

1 T olive oil
1 c long-grain rice
1 cube (or 1 T) of tomato chicken bouillon (see below)
2 c water
2 cloves garlic, minced
1/2 onion, chopped
1 t cumin

In a medium saucepan, heat oil over medium heat. Add rice and cook, stirring, until brown (but not dark brown/black). When almost brown add the garlic. Next, add the bouillon and water (WATCH OUT: It will steam!!!) and the remaining ingredients. Stir well and cover, leaving a small air escape. Reduce heat to medium low. Cook UNDISTURBED for 20 minutes. When ready, the rice should be fluffy and the grains split open and dry, not saucy.

*The bouillon can be found in the Mexican food section of the grocery store. If for some reason you cannot find it you can substitute chicken bouillon (or just use chicken stock instead of the water) and add a tablespoon of tomato paste or a few tablespoons of tomato sauce.

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Chicken Picatta

This is definitely a go-to meal when I don't know what to cook. It contains ingredients that I pretty much always have in the house (with the exception of capers, which I feel are optional in this recipe anyway.) It is one of my favorite Italian dishes and is delicious with pasta or rice. I like to make a simple white rice or pilaf with chicken stock and we had some roasted green beans. Yum!

Spaghetti & Meatballs

There is nothing better than being able to have a yummy, satisfying home-cooked meal without having to do much cooking. Don't get me wrong, I love to cook. It really helps me relax and de-stress (that is, when I don't have children hanging on my leg.) But, there are some days when it's just no that easy, whether it be sickness, errands, or just a long weekend. This is why I love meals that freeze well. Spaghetti sauce is one of those things that just taste better the second time. I've found most people agree on this one. I will also freeze meatballs, BUT I do not cook them first. I do not like the taste of frozen pre-cooked meatballs. To freeze them, put them on a baking sheet and freeze until firm and then you can place them in a Ziploc bag. I also portion my sauce into Ziplocs and they can be laid flat in the freezer. So, here's my take on the classic family spaghetti dinner.

Chicken Korma

My husband LOVES Indian Food! My experience with it has not been so great. I like spicy food, but every time I've tried Indian food it was so spicy I couldn't taste anything. The fact that I don't really like curry probably doesn't help either. So one day I was looking in my Food Network magazine and I saw this recipe for Chicken Korma. I had never heard of it but it looked really good. I asked my husband if he'd hear of it and he said "yeah, it's Indian." So I decided to try it seeing as it does not have curry and I could adjust the spice to my liking. It was really good. I think it will definitely become part of our regular rotation. The recipe calls for ground chicken so I just took some boneless skinless chicken breasts that I had and pulsed them in the Cuisinart. I served the Chicken Korma with some fresh toasted whole-wheat pitas. I think next time I will try to make some homemade naan bread. For sides I served roasted garlic couscous and roasted broccoli (I was going to do an Indian cauliflower dish but the market was out of cauliflower!) All in all, this dinner was easy, healthy, the kids loved it, and it was better than most take-out. Score!

Green Eggs and Ham

I'm back! It's been a crazy week with colds and cranky babies and what not. But, I think things are looking up. Anyway, there is always food to be cooked and blogged about.

I wanted to do something clever for April Fool's Day. At first I thought of making a "surreal" kind of dish - something that looks like something else. I looked for recipes on the Internet, found a lot of meatloaf cakes, and nothing seemed really appetizing to me. This led me to think of coloring food to make it look different and then it hit me. Green Eggs and Ham! I could always dye some fried eggs but that didn't seem exciting enough. I've had eggs with pesto before that I loved so I decided to go that route. They were yummy! I made a pesto with spinach and also sauteed some spinach and ham with the eggs. Served them along side some home fries and homemade biscuits (my son and I decided make them spring themed by using a butterfly cookie cutter.) In my opinion, you can have a meal like this anytime of day because it's just so good.

Italian Mac-n-Cheese

The next in my series of mac and cheese recipes, I've yet to find someone who doesn't love this when they try it. It is sooo yummy! It satisfies so many cravings: cravings for mac and cheese, comfort food, Italian food. The best part - it's a 30 minute meal! Everything is cooked before hand and all you need to do is pop it under the broiler to brown it. Another great thing about this recipe is that it freezes very well. You should definitely make a double batch and pop one in the freezer. This was one of the recipes I froze during my last pregnancy so that we had home cooked meals when the baby came home. It was delicious and might taste even better than the first day. I have to thank Rachael Ray for yet another yummy but quick and easy meal.

Shepherd's Pie

Shepherd's Pie has always been a favorite in my family. I loved it growing up and now we love it in our family. I think it's a great family recipe because you can put what your family likes in it. I've made a lot of versions of this dish. The original dish is made with lamb but we often use ground beef. I've also made it with ground turkey and topped it with mashed sweet potatoes. This dish is also a great way to use leftover meat. Some of our favorite shepherd's pie has been made with leftover roast pork loin. This recipe is the basic one I use when we have shepherd's pie, but feel free to change it up. Use whatever veggies your family likes. This time I added some carrot and it was yummy!

Fried Rice and Stir-Fry

One of my recent issues of Food Network Magazine had this really cool article on Stir Fries. It's a mix and match type thing where you pick your protein, veggies, and sauce. I chose to do Sweet and Sour Chicken. It was pretty good but not amazing. Maybe my family thinks different but I don't remember too many "mmm" sounds at the table that night. I personally think I've made better stir-fries. I just feel like something was missing. Anyway I also made fried rice which is always a hit around here. It's actually quite easy and you can't put pretty much anything you want in it.

Spring Shells and Cheese

As promised here is another macaroni and cheese recipe. This was one of five recipes included in an article about mac and cheese in Food Network Magazine. It's also where I got the recipe for Buffalo Chicken Macaroni and Cheese. I like dishes like this one with the veggies in it. It's one less thing to worry about when making dinner. This was pretty yummy and pretty easy. The flavor reminded me of a vegetable lasagna. The only problem for me was when I shredded the zucchini in my Cuisinart and then couldn't get the lid off. My zucchini was stuck until my husband could get home and work his handyman magic on it. We ended up having to wait till the next day for our mac and cheese. Anyway, it was worth the wait and it went great with some grilled pork chops that I had marinated (for over a day at that point) in McCormick Grill Mates Garlic Herb & Wine marinade. The whole family loved it and, even though my kids are pretty good with their veggies, this was a great way to get some in them.

Turkey Chili with White Beans

You can't get much more comforting than a bowl of chili. Add some cornbread and it just gets that much better. Unfortunately the cornbread gets put on hold when you realize your kids have drank all the milk. So what do you do with 2 sticks of butter that you have already melted? Make some chocolate chip cookies! So it all works out. Anyway, I love trying out new chili recipes. I'm a fan of regular old ground beef chili. I also make a turkey chili without tomatoes. I even like to make a white chicken chili. I was searching for a recipe the other day because I wanted something to make with some ground turkey. I thought of chili but I wanted to do something new. I found this recipe from Bon Appetit and was intrigued by the use of cinnamon and cocoa. I'm so glad I tried this recipe. It was really tasty. The cilantro on top is a must. It adds a flavor that you can't get from anything else. The only change I made to the recipe was to use half the amount of chili powder because spicy foods are not agreeing with my nursing infant. It still had a wonderful flavor.

Chicken Parmesan

This a recipe is a perfect example of why I need to keep a running list of the things I make. It is one of my favorite recipes, but I always forget about it when I'm making my grocery list for the week. It's really simple, yet delicious and you can make it with common ingredients you might already have in the house. I boosted the healthfulness of the meal by serving it over whole wheat pasta. Our family loved it and I think it will become our regular spaghetti.

Hearty Tomato Soup and Rueben Sandwiches

So what do you do when St. Patrick's Day is come and gone and you have 2 or 3 pounds of corned beef leftover? Sandwiches! I love sandwiches. I think I always have, but I definitely think that my mom owning a deli when I was growing up helped. She still to this day makes the best sandwiches I've had. You could have all of the same ingredients but there is something that she does that makes them better. Anyway, one of my favorite sandwiches is the Rueben. Maybe it's the German in me. The swiss cheese. The sauerkraut. Yum! As I was planning my meals for this week I thought we've got to have a great soup to go with this sandwiches. Something comforting... Like tomato soup. You can never go wrong with tomato soup. I found this recipe by Giada De Laurentiis. Both my husband and I agree that this is the best tomato soup we've ever had. Like the name says, it's very hearty and also healthy. It's full of veggies and cannelini beans that all get pureed into a wonderful thick and creamy texture. Best of all it's topped of with a lemon and rosemary creme fraiche. Delicious! (It does have a kick to it. Next time I'll halve the amount of red pepper flakes to make it more family-and-nursing-baby-friendly.)

Buffalo-Chicken Macaroni and Cheese

When I was writing my Fried Chicken post, I mentioned my constant quest for yummy mac and cheese recipes. I think I laughed out loud when later that day I opened my new Food Network Magazine (April 2010) and saw that there was an article on just that. When I turned to the recipes and saw this one I knew right away I had to make it. I like buffalo chicken dishes occasionally, but my husband and son LOVE them. I discovered that even my 22 month old daughter does too. She devoured this buffalo chicken dip that I made for Superbowl this year. Anyway, I thought this sounded pretty good. Well, it was delicious! The sour cream gave an incredible texture and left me thinking that I need to be putting sour cream in all of my mac and cheese. One thing I left out was the blue cheese on top. We are just not huge fans and honestly I don't fell like it was missed.  Even though we're not normally blue cheese fans, the blue cheese makes this recipe delicious! The original recipe calls for using a store-bought rotisserie chicken but I just poached some chicken breasts instead. Be careful with this one. You're going to want to eat it all. (Look for more mac-and-cheese recipes to come - I think it will be a series)

Corned Beef and Cabbage; Shortbread

This is a must-have in our family for St. Patrick's Day. We love it so much that my husband keeps asking why we don't have it other days too. I just always forget! Anyway, this meal is so yummy and satisfying and the best part is you throw it in the crockpot in the morning and dinner is waiting for you later. I love the crockpot. I need to remind myself to use it even more. There are a lot of yummy things that can be cooked in it and it takes a lot of stress out of getting dinner on the table. Anyone that has experienced the daily evening "cry session" with an infant will relate to how hard it can be to cook at that time. This way I can cook in the morning while the little one is happy playing or napping and not worry about it later.

A Whole Lotta Comfort Food

Chicken with Cornmeal Dumplings
Dijon Rosemary Potatoes
Glazed Carrots

I love to make chicken and dumplings and I came across this recipe one day in the Gourmet Cookbook. It's not the typical chicken and dumplings recipein that it doesn't have all of the vegetables, but it has a delicious flavor with the addition of shallots and a little white wine. Then there are the cornmeal dumplings. Yum! They don't have a strong "corny" taste but have a different texture than the standard dumplings. The recipe calls for a whole cut-up chicken but I had a bag of drumsticks that I wanted to use. Honestly, you can use what ever chicken pieces you like.

Lentil and Sausage Soup

Occasionally I have found myself with a bag of lentils in my pantry with no idea what to do with them. It is one ingredient that I've seen in use on TV and in magazines more and more in the last few years, but it is one that I never really grew up with. and I've never really known what to do with them. So, the lentils sit in the pantry until I end up using them for some sort of science or art lesson for my oldest son (he's home schooled.)

Well, just the other day I saw the lentils in the store when shopping for dried beans and I decided that I would finally do something with them. I picked up a bag and actually noticed a recipe on the back for a soup with kielbasa that sounded pretty good. With food it never hurts to try something new, right? It was really good! My daughter (who's not quite 2) LOVED it! She was picking up every last little lentil from her bowl and tray and shoving it in her mouth. Even when she was done and her dishes were practically licked clean, she didn't want to give up her bowl to the dishwasher. So, as a healthy, tasty family-friendly meal, it was definitely a success.

French Toast

So, we had takeout again. But I did make some delicious french toast for breakfast. I've made french toast dozens of times but I wanted to try out the recipe for perfect french toast from Food Network Magazine. The mixture made enough for a ton of toast so I would halve it next time (which I'll do here.) It was very good though. Crispy on the outside and fluffy on the inside and the fresh nutmeg in it was soooo yummy. I also like to use cinnamon and it is also very good. The thicker the slices of bread the better. Sometimes my husband manages to find texas toast at the store and it makes the best french toast! I think next time I'll make some banana stuffed french toast (Gotta get that recipe from Mom!) Add some sausage and a hot cup of coffee and you have the perfect Sunday morning. (sigh)

Recipe (serves 4)

thick sliced bread (e.g. french, texas toast, challah)
2 eggs
3/4 c milk
1/2 t sugar
1/2 t vanilla
1/4 t nutmeg or cinnamon
pinch of salt

Preheat oven to 350. Mix everything except bread in a shallow bowl or small casserole. Melt 1/2 - 1 T butter over medium heat in a skillet or griddle. Dip bread slices in egg mixture and add to skillet. Cook 2-3 minutes on each side until golden brown. Transfer toast to a baking sheet and bake 8-10 minutes until puffed up. (Tip: If you're making a small enough batch and have a big enough skillet that is oven safe, brown on one side, then flip over and put in the oven for 10 minutes. I did this the next day for myself and it was delicious.)

Minestrone and Stromboli

Who doesn't love a good Italian sandwich?  I know it's one of my favorites.  Take all that meat and cheese and wrap it up in some pizza dough and you've got Stromboli (not just a character from Pinnochio).  This is one of those recipes that my mom made a lot growing up and, although I've meant to, I've never quite got around to making it until now.  Recently I started previewing Google Wave.  I decided to set up a wave for my family and I to keep track of meal ideas.  First thing my husband requested was Stromboli.  I'm a huge fan of soup and sandwiches so I thought this needed a great soup.  With all of the Italian cold cuts in the Stromboli, nothing sounded better than some Minstrone.  I wanted a quick but delicious and healthy recipe and came across this one by Michael Chiarello.

Note: This soup can be vegetarian by leaving out the pancetta and using vegetable stock.

Recipe (serves 6-8)

Minestrone:

1 cup small pasta (I used wagon wheels - kid friendly)

olive oil

6 c chicken stock

1/4 lb pancetta or bacon, chopped

6 cloves garlic, sliced

2 small onions, chopped

2 stalks celery, diced

3 carrots, diced

1 spring rosemary, finely chopped

1 can cannelini beans (14 oz)

1 can diced tomatoes (14.5 oz)

5 small zucchini, diced

1 large russet potato, diced

salt and pepper

Parmeggiano Reggiano, for garnish

Stromboli:

1 recipe pizza dough, or store-bought

assorted Italian meats and cheeses

olive oil

For Minestrone:

Cook pasta to al dente according to package instructions.  Drain and too with a little olive oil to prevent sticking.

In a large pot over high heat, heat 1/4 c olive oil.  Add the pancetta and cook until brown.  Add garlic, cook 1 minute, reduce heat to medium, and add onions, celery an carrot.  Cook, stirring occasionaly, about 10 minutes until soft.  Add rosemary and return to high.  Stir in beans, tomatoes, zucchini, potatoes, and chicken stock.  Bring to a boil, then reduce heat and simmer 15 minutes, until potaotes are tender.  Season with salt and pepper.  Add pasta a few minutes before serving.  Garnish bowls with parmesan.

For Stromboli:

Preheat oven to 400.  Place pizza stone or inverted baking sheet in oven to preheat.

Roll out pizza dough into a rectangle (about 1/4 thick).  Layer meats and cheese, leaving 3/4 to 1 inch around edges.  Important:  Don't layer too thick or you won't be able to roll it.  Roll up like a jelly roll and pinch the sides together. Brush with olive oil and place seam side on baking stone or inverted baking sheet.  Bake 20 minutes until browned on outside and cooked through.  Slice and enjoy!

Microplane

Occasionally we all need a break once in a while.  I love cooking and often find it relaxes me, but having 3 kids (and 2 of them being under 2 years old) can be exhausting and some times I need a break.  Sometimes that means easier recipes.  Sometimes that means paper plates (see Stroganoff and future posts...).  And sometimes that means when Chick-Fil-A is having one of their special deal nights you must take them up on it.

Which brings me to this post.  I will not be sharing a recipe but will be showcasing one of my favorite kitchen tools: the Microplane.  While I have dreamed of one for a few years now, the Microplane is a new addition to my kitchen toolbox.  I don't know what I did without it.

Garlic. I use it probably 4-5 nights a week when making dinner.  I'm not a fan of the jarred, minced garlic.  I don't think there is a comparison to the fresh stuff .  A couple years ago I gave up using the garlic press and I thought it created more work and frustration than it was worth (difficult to press, clean, etc.)  So I moved on the chopping, slicing, and mincing garlic myself.  Now, with a few swipes of a garlic clove across the Microplane, I have a perfect uniform garlic paste to add to my dishes.

Cheese:  There is nothing light a sprinkling of fresh Parmigiano Reggiano to finish a delicious pasta dish. (See Fettucini Alfredo).  In the past I have always purchased pre-grated Parmesan cheese.  But, now I can buy it in chunks which, for a family on a budget, is more economical and the flavor is amazing!

There are many others uses for the Microplane and I'm excited to try many out in the coming months.  It can be used for chocolate, citrus zest, and even nutmeg (I've had a Microplane Nutmeg Grater for a few years now.)  While there are many practical uses for it (such as grating garlic), I look forward to seeing how the "look" of the meals I prepare changes in the near future as it will now be easier to add that finishing touch.

Beef Stroganoff

Let me start off by saying that this picture does not do this dish justice. I forgot to take a picture when I made it and decided to snap one of the reheated leftovers the next day at lunch (on a paper plate, no less.)

I have made many variations of Beef Stroganoff. I'm even guilty of buying the season packet where you pretty much add the meat and water. But, I have to day that this recipe, from The Gourmet Cookbook, is by far the best recipe for Stroganoff I have tried to date. I think one of the keys to the great flavor in this sauce is the Dijon mustard and the not-too-overwhelming amount of sour cream. Good Stroganoff need not have loads of sour cream. Mix in some tender sauteed beef and delicious sauteed mushrooms and onions and you can't go wrong. (Funny thing is: while researching this recipe, I found the original did not include onions or mushrooms! Can you imagine Stroganoff without mushrooms?)

Recipe (Serves 4-6)

3 1/2 T butter
1 T flour
1 c beef stock
1 lb beef tenderloin (I use flank steak and it comes out great), sliced 1/4 inch thick
salt and pepper
2 T olive oil
1/2 c shallots, thinly sliced
1/2 - 3/4 lb cremini mushrooms, quartered
3 T sour cream
1 t Dijon mustard
2 T fresh dill, chopped (or 2 t dried)
egg noodles, cooked to package instructions and tossed with butter

Melt 1 1/2 T butter in a small saucepan over medium heat. Whisk in flour, cook 1-2 minutes, and then slowly whisk in stock and bring to a boil. Reduce heat and simmer for a few minutes. Cover remove and remove from heat.

Heat 1 T each butter and oil in large skillet over high heat. Season beef liberally with salt and pepper and cook in 2-3 batches, browning on both sides, about 1 minute per batch. Transfer meat to a plate and set aside.

Add remaining 1 T butter and oil to skillet. Add shallots and cook a few minutes until browned. Add mushrooms and saute about 10 minutes, until liquid is evaporated and mushrooms are browned. Return meat to skillet and stir to combine.

Reheat sauce over low heat and whisk in sour cream, mustard, dill, and salt and pepper to taste. Pour sauce over beef and serve over noodles.

Salisbury Steak with Mushroom Gravy; Creamed Spinach

So one day a few years back I was watching 30 Minute Meals and the theme for the episode was making your own TV Dinner. She was making Salisbury Steak and I thought, "People make that on purpose?" I grew up thinking Salisbury Steak was a mushy, soggy piece of meat covered with not-so-good gravy and always came in frozen meals. As I watched the episode, it seemed like a dish that would be pretty tasty and couldn't hurt to try it. I adapt the meal slightly for my family but it's still delicious. It's a great comforting "home-cooked" meal and is super quick and easy. My entire family loves it!

I serve the Salisbury Steak with mashed potatoes and creamed spinach. The creamed spinach I now make off the top of my head but I got the original idea from my son's Emeril Kids' Cookbook.

Recipe (Serves 4) (You can double the first 4 ingredients for more meat)

Salisbury Steak

1 - 1 1/4 lb ground beef
1 T Worcestershire Sauce
1 T Montreal Steak Seasoning
1 onion, finely chopped or grated
olive oil
1/2 - 3/4 lb cremini mushrooms, chopped or sliced
2 T butter
2 T flour
2 c beef stock

Spinach

2 boxes frozen, chopped spinach, thawed and drained
1 onion, chopped
2-3 cloves garlic, minced or grated
1/2 t thyme
1 t Essence (I use Emeril's Original or Bayou Blast)
1/2 t salt
2 T butter
2 T flour
1-2 c heavy cream (I eyeball this based on how rich I want it that day)

For Salisbury Steak:
Combine meat, Worcestershire, steak seasoning, and onion. Form in to 4 1-inch thick oval patties. Heat a skillet over med-high heat and add 1 T olive oil. Add meat patties and cook about 6 minutes on each side until outside in browned and caramelized. (for a double meat recipe you'll want to do this in batches). Remove patties to a plate and cover with foil to keep warm. Add an additional T of olive oil to the pan along with the butter. Add the mushrooms, season with salt and pepper, and saute until tender, about 5 minutes. Add the flour and cook stirring with a whisk for 1-2 minutes. Slowly whisk in stock and cook another minute or so to thicken. Pour gravy over patties and enjoy.

For Spinach:
Melt butter in saucepan over medium heat. Add onion and saute until tender, about 3-5 minutes. Add garlic, thyme, essence and salt and saute a couple minutes more. Add thawed, drained spinach and stir to combine. Sprinkle in flour and cook a couple more minutes. Add the cream, bring to a bubble, and then reduce heat to low. Cook 15-20 minutes (I usually prepare the Salisbury steak at this time), stirring occasionally.

Fettucini Alfredo with Chicken and Roasted Broccoli

Yum! This is one of my all time favorites. It is a quick and very easy recipe that pleases just about anyone (as long as they like pasta and cheese!) I have a deep love for Italian food and have the opinion that cheese can make just about everything better. I have always been a fan of broccoli and have recently discovered the incredible flavor you can get from roasting broccoli. I do it as a side dish but have also found it to be delicious with my Fettuccine Alfredo.

As far as chicken goes, there are many ways you can prepare chicken to go with this dish. It is delicious, grilled, roasted, or sauteed. You can even cut your cooking time and buy a rotisserie chicken from the market. They are delicious and a good time-saver for quick family meals. I've used them in pasta dishes, for nachos or quesadillas, and even pizza toppings (Note to self: I'll have to do a post on BBQ Chicken pizza).

I think the simplicity of this dish is one of the things that makes it so delicious. But, you can make things even better by including great ingredients. I recently bought a large chunk of
Parmigiano Reggiano at Costco. While this sauce has always been delicious, the quality of the cheese brought it to new heights.

Recipe (serves 4 plus leftovers)

3/4 - 1 lb fettuccine
1/2 c butter
1 c Parmigiano reggiano (plus more for garnish)
1 c heavy cream
1/2 - 3/4 lb broccoli
olive oil
salt and pepper
1 - 1 1/2 lb chicken tenderloins

Follow directions on box of pasta to cook to al dente.

Preheat oven to 400. Arrange broccoli on baking sheet in a single layer and season with salt and pepper. (It's also great with some minced fresh garlic or a little garlic powder.) Drizzle broccoli with olive oil and toss to coat. Roast in oven for about 10 minutes.

To saute chicken: Heat 1-2 T olive oil in skillet over medium heat. Season chicken with salt and pepper. Cook in skillet a few minutes on each side until lightly browned. Remove to cutting board and slice before mixing with pasta.

For sauce: Melt butter in pan over medium-low. Add cream, cooked fettuccine, and Parmesan. Season with salt and pepper to taste. Stir until combined and cheese is melted into sauce. Add chicken and broccoli and mix to combine. Garnish with additional Parmesan (I love my Microplanefor this - more on that in a later post).