Friday, September 16, 2011
Why have I not made this before?!
One of my favorite brunch spots is Charleston Cafe, which unfortunately Wes doesn't really like...so I don't go there often. I always order one of their "Island Potato Casseroles," which is homemade chips ("chippers") topped with sautéed peppers, onion and eggs, and then you chose one of the local islands...my favorite has sausage, shrimp, and spicy tomato sauce. It's heavenly, I swear. So, tonight I made the kids and Wes some scrambled eggs for dinner, and a lightbulb went off. I put Cape Cod kettle chips in an oven-proof dish, drizzled a tiny bit of ranch and salsa over them, topped with my scrambled eggs, a bit more salsa and ranch, and a nice sprinkling of shredded cheddar. I stuck it under the broiler on low for about 5 minutes...long enough to heat everything through and melt the cheese. Go make this...NOW. you won't be disappointed! And you can get inspirations for all kinds of toppings from the Charleston Cafe website. I can't wait to try it again!
Wednesday, June 22, 2011
Rosemary-Mustard Grilled Salmon
The kids and I had this salmon for dinner last night (Wes won't touch it), and I think all three of us would have eaten more if we'd had it!
Approx 1 lb of salmon filets
3T mustard (I used a combination of stone ground and deli, because I had both...you can use just one kind though)
1-2T lemon juice
1-2tsp dried rosemary
3 cloves of garlic, finely minced
1T olive oil
Salt and pepper
Mix everything (except the salmon, obviously) together, then spread generously over the salmon. Let sit for about 30 minutes before grilling. Now I'm no grilling expert, but here's how I did it...heat grill to high heat, and grill salmon skin-side down for 4-5 minutes, then flip and grill for another 4-5 minutes, until cooked through...easy-least and oh so yummy!!
Approx 1 lb of salmon filets
3T mustard (I used a combination of stone ground and deli, because I had both...you can use just one kind though)
1-2T lemon juice
1-2tsp dried rosemary
3 cloves of garlic, finely minced
1T olive oil
Salt and pepper
Mix everything (except the salmon, obviously) together, then spread generously over the salmon. Let sit for about 30 minutes before grilling. Now I'm no grilling expert, but here's how I did it...heat grill to high heat, and grill salmon skin-side down for 4-5 minutes, then flip and grill for another 4-5 minutes, until cooked through...easy-least and oh so yummy!!
Wednesday, June 15, 2011
Awesome Chicken Skewers
These are delish!! Now that we have a play set in the backyard, we spend every minute from the time Wes gets home to the time to go to bed in the yard. I want to be included in the fun, so we've been doing a bunch of grilling so I'm not cooped in the kitchen!
3/4 lbs boneless, skinless chicken, cut into bite sized pieces
Veggies cut into large chunks...we used zucchini, button mushrooms, red/yellow/orange peppers, and cherry tomatoes
4 slices of bacon, cut in fourths
Approx 1/4c olive oil
3T balsamic vinegar
3T lemon juice
1T rosemary
1/2 tsp salt
1/2 tsp pepper
Wooden skewers
Whisk the oil, vinegar, lemon juice, and seasonings together in a small bowl. Spoon a few tablespoons of the marinade into another bowl and toss with the chicken. Let sit for at least an hour.
About 30 minutes before assembling the skewers, soak the skewers in water, and toss the veggies with the remaining marinade.
To assemble, thread a mixture of veggies and 3-4 pieces of chicken on each skewer, wrapping about 2 veggie pieces on each skewer in bacon.
Grill over medium-low heat until the bacon is crispy and the chicken is cooked through.
3/4 lbs boneless, skinless chicken, cut into bite sized pieces
Veggies cut into large chunks...we used zucchini, button mushrooms, red/yellow/orange peppers, and cherry tomatoes
4 slices of bacon, cut in fourths
Approx 1/4c olive oil
3T balsamic vinegar
3T lemon juice
1T rosemary
1/2 tsp salt
1/2 tsp pepper
Wooden skewers
Whisk the oil, vinegar, lemon juice, and seasonings together in a small bowl. Spoon a few tablespoons of the marinade into another bowl and toss with the chicken. Let sit for at least an hour.
About 30 minutes before assembling the skewers, soak the skewers in water, and toss the veggies with the remaining marinade.
To assemble, thread a mixture of veggies and 3-4 pieces of chicken on each skewer, wrapping about 2 veggie pieces on each skewer in bacon.
Grill over medium-low heat until the bacon is crispy and the chicken is cooked through.
Saturday, April 16, 2011
Creamy Zucchini Ribbons
2 zucchini
2 garlic cloves, minced
1T olive oil
2 wedges Light Laughing Cow Cheese OR ~2-3T cream cheese
Thyme
S/P
Take zucchini and, using a vegetable peeler or mandolin, cut the length-wise into thin ribbons down to the seeds, discarding the seeds. Cut the ribbons lengthwise in 2 or 3 pieces so that they're the size of linguine noodles. Spread out the zuch ribbons on a paper towel, and sprinkle with a small amount of salt.
Over med heat, saute garlic in olive oil. Once the garlic is golden, add the zucchini and saute, making sure it all gets coated in the oil. Once soft (2 min or so), add EITHER Laughing Cow cheese (I use the light garlic herb) or cream cheese. Stir until cheese melts, and season with thyme and s/p (if needed). Serve immediately.
If you're like me, this is a 1-person serving (5 Weight Watchers PointsPlus by my calculations!)
2 garlic cloves, minced
1T olive oil
2 wedges Light Laughing Cow Cheese OR ~2-3T cream cheese
Thyme
S/P
Take zucchini and, using a vegetable peeler or mandolin, cut the length-wise into thin ribbons down to the seeds, discarding the seeds. Cut the ribbons lengthwise in 2 or 3 pieces so that they're the size of linguine noodles. Spread out the zuch ribbons on a paper towel, and sprinkle with a small amount of salt.
Over med heat, saute garlic in olive oil. Once the garlic is golden, add the zucchini and saute, making sure it all gets coated in the oil. Once soft (2 min or so), add EITHER Laughing Cow cheese (I use the light garlic herb) or cream cheese. Stir until cheese melts, and season with thyme and s/p (if needed). Serve immediately.
If you're like me, this is a 1-person serving (5 Weight Watchers PointsPlus by my calculations!)
Friday, February 18, 2011
Vegetable Pasta/Pasta Salad
I've been dairy free for over 4 months, and the thing that's the hardest about it is missing out on "creamy" dishes. While this pasta isn't the same as pasta with alfredo sauce...or mac 'n cheese...(yum) it does have a bit of a "creamy" factor. I ate it hot with dinner, then cold the next day for lunch...thus the reason for the double name ;)
1 to 1 1/2 dry pints cherry tomatoes, roasted
1 box rotini pasta (or whatever shape you want)
1 box frozen artichoke hearts, thawed
1/3c. kalamata olives, halved
1 bag baby spinach
1/2c. panko bread crumbs (I used Italian seasoned)
butter or olive oil
Zesty Italian Dressing
Salt/pepper
Optional: Grated Parmesan cheese
To roast the tomatoes, preheat oven to 400. Cut tomatoes in half, toss with a bit of olive oil and salt. Roast for about 15-20 minutes, until starting to turn golden on the edges.
Cook pasta in salted water, until firm (usually a minute or so less than the suggested time on the box). Drain, reserving about 1c of the pasta water.
In a large pan, heat the butter/olive oil over medium heat. Saute the artichoke hearts until they begin to caramelize slightly. Add the spinach and about 1/2 c. of the pasta water, cover and cook until the spinach is wilted. Stir in the tomatoes, olives, and bread crumbs, adding more cooking water if needed to get the consistency you want. Add a few tablespoons of dressing, and s/p to taste. Once everything is mixed and heated thru, stir in the pasta and serve hot or at room temp, topped with parm if you want!
1 to 1 1/2 dry pints cherry tomatoes, roasted
1 box rotini pasta (or whatever shape you want)
1 box frozen artichoke hearts, thawed
1/3c. kalamata olives, halved
1 bag baby spinach
1/2c. panko bread crumbs (I used Italian seasoned)
butter or olive oil
Zesty Italian Dressing
Salt/pepper
Optional: Grated Parmesan cheese
To roast the tomatoes, preheat oven to 400. Cut tomatoes in half, toss with a bit of olive oil and salt. Roast for about 15-20 minutes, until starting to turn golden on the edges.
Cook pasta in salted water, until firm (usually a minute or so less than the suggested time on the box). Drain, reserving about 1c of the pasta water.
In a large pan, heat the butter/olive oil over medium heat. Saute the artichoke hearts until they begin to caramelize slightly. Add the spinach and about 1/2 c. of the pasta water, cover and cook until the spinach is wilted. Stir in the tomatoes, olives, and bread crumbs, adding more cooking water if needed to get the consistency you want. Add a few tablespoons of dressing, and s/p to taste. Once everything is mixed and heated thru, stir in the pasta and serve hot or at room temp, topped with parm if you want!
Thursday, February 10, 2011
Breakfast (Crockpot!) Casserole
Since my wonderful neighbor is telling people about my blog (Hi Carrie!! :)) I guess I need to update on a semi-regular basis, huh?!
I signed up to take breakfast casserole to Wesley's school for Teacher Appreciation week...and then realized I really didn't want to wake up way early in the morning to cook! So, off I went to the handy-dandy internet, in search of a crockpot casserole. There are actually a bunch out there, so I just kind of picked thru them and made up my own recipes. Yes, I made two. Yes, I actually own THREE crockpots. Yes, I know that is not normal.
Ham and Cheddar Breakfast (Crockpot) Casserole
~Use a 5 quart crockpot!~
32 oz. bag frozen hashbrowns (southern style)--leave on the counter to thaw most of the way
1 lb. diced ham
1 medium onion, diced
1 bell pepper, diced
2+ cups shredded cheddar cheese
1 dozen eggs
1 c. half-and-half
salt and pepper
nonstick cooking spray
Spray the inside of your crockpot with the nonstick spray. In a large bowl, toss together the hashbrowns, ham, onion, pepper, and most of the cheese. Pour this mixture into your crockpot, then top with the last of the cheese. In a large bowl, beat the eggs, half-and-half, salt and pepper. Pour the egg mixture into the crockpot, making sure all the ingredients are evenly covered. Set the crockpot to LOW for 8-10 hours, until the eggs are set and the edges are just a bit golden (I left mine for close to 10 hours and the edges were too dark...but it depends on the crockpot).
Southwest Veggie (Crockpot) Breakfast Casserole
~Use a 5 quart crockpot!~
32 oz. bag frozen hashbrowns (southern style)--leave on the counter to thaw most of the way
1 large bag of frozen spinach--thawed and all liquid squeezed out
1 box of frozen broccoli--thawed and drained
1 container of sliced mushrooms
1 medium onion, diced
3 bell peppers, diced (I used a red, orange, and yellow)
2+ cups shredded Mexican blend cheese
1 dozen eggs
1 c. half-and-half
garlic powder
cayenne pepper
salt and pepper
nonstick cooking spray
Spray the inside of your crockpot with the nonstick spray. In a large bowl, toss together the hashbrowns, veggies, garlic powder (about a tsp. I think I used?) and most of the cheese. Pour this mixture into your crockpot, then top with the last of the cheese. In a large bowl, beat the eggs, half-and-half, cayenne (maybe 1/2 a tsp, but to your taste), salt and pepper. Pour the egg mixture into the crockpot, making sure all the ingredients are evenly covered. Set the crockpot to LOW for 8-10 hours, until the eggs are set and the edges are just a bit golden. Serve with salsa, sour cream, and chopped green onions.
I signed up to take breakfast casserole to Wesley's school for Teacher Appreciation week...and then realized I really didn't want to wake up way early in the morning to cook! So, off I went to the handy-dandy internet, in search of a crockpot casserole. There are actually a bunch out there, so I just kind of picked thru them and made up my own recipes. Yes, I made two. Yes, I actually own THREE crockpots. Yes, I know that is not normal.
Ham and Cheddar Breakfast (Crockpot) Casserole
~Use a 5 quart crockpot!~
32 oz. bag frozen hashbrowns (southern style)--leave on the counter to thaw most of the way
1 lb. diced ham
1 medium onion, diced
1 bell pepper, diced
2+ cups shredded cheddar cheese
1 dozen eggs
1 c. half-and-half
salt and pepper
nonstick cooking spray
Spray the inside of your crockpot with the nonstick spray. In a large bowl, toss together the hashbrowns, ham, onion, pepper, and most of the cheese. Pour this mixture into your crockpot, then top with the last of the cheese. In a large bowl, beat the eggs, half-and-half, salt and pepper. Pour the egg mixture into the crockpot, making sure all the ingredients are evenly covered. Set the crockpot to LOW for 8-10 hours, until the eggs are set and the edges are just a bit golden (I left mine for close to 10 hours and the edges were too dark...but it depends on the crockpot).
Southwest Veggie (Crockpot) Breakfast Casserole
~Use a 5 quart crockpot!~
32 oz. bag frozen hashbrowns (southern style)--leave on the counter to thaw most of the way
1 large bag of frozen spinach--thawed and all liquid squeezed out
1 box of frozen broccoli--thawed and drained
1 container of sliced mushrooms
1 medium onion, diced
3 bell peppers, diced (I used a red, orange, and yellow)
2+ cups shredded Mexican blend cheese
1 dozen eggs
1 c. half-and-half
garlic powder
cayenne pepper
salt and pepper
nonstick cooking spray
Spray the inside of your crockpot with the nonstick spray. In a large bowl, toss together the hashbrowns, veggies, garlic powder (about a tsp. I think I used?) and most of the cheese. Pour this mixture into your crockpot, then top with the last of the cheese. In a large bowl, beat the eggs, half-and-half, cayenne (maybe 1/2 a tsp, but to your taste), salt and pepper. Pour the egg mixture into the crockpot, making sure all the ingredients are evenly covered. Set the crockpot to LOW for 8-10 hours, until the eggs are set and the edges are just a bit golden. Serve with salsa, sour cream, and chopped green onions.
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