Long time, no see.
Hi! I'm back! I guess I sort of forgot about this a bit! Plus, in the summer, I tend not to cook as much and subsist on lemonade, sandwiches and salad. But below are the recipes I did try this summer. I'm so excited for fall to be rolling in. Not only do I loooove this weather and loooooove football season, I adore fall food. Bring on the apples, squash, and slow cookers! Stay tuned!
Roasted Butternut Squash Salad with Warm Cider Vinaigrette and Croque Monsieur
If I implore you to try anything on this blog, it's this one. Heaven in your mouth. Promise.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
1 (1 1/2 #) butternut squash, peeled and 3/4 in diced (I used buttercup squash)
olive oil
1 Tbsp pure maple syrup (Use Pure!!)
Kosher salt and black pepper
3 Tbsp dried cranberries
3/4 c apple cider or apple juice
2 Tbsp cider vinegar
2 Tbsp minced shallots
2 tsp dijon mustard
4 oz baby arugula (I used spinach)
1/2 c walnut halves, toasted
3/4 c freshly grated Parmesan cheese
1. Preheat oven to 400.
2. Place squash on a sheet pan. Add 2 Tbsp olive oil, the maple syrup, 1 tsp salt, and 1/2 tsp black pepper and toss. Roast the squash for 15-20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
2. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes, until the cider is reduced to about 1/4 c. Off the heat, whisk in the mustard, 1/2 c olive oil, 1 tsp salt, and 1/2 tsp pepper.
3. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve.
From Steph's saturday morning cooking group
Ken's rating: ****
Chalsea's rating: ****3/4
Sooo good.
Croque Monsieur
2 Tbsp unsalted butter
3 Tbsp all-purpose flour
2 c hot milk
1 tsp kosher salt
1/2 tsp pepper
pinch of nutmeg
12 oz Gruyere cheese, grated (about 5 c) - This is expensive! I used swiss. Just as good.
1/2 c grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 oz baked Virginia ham, sliced
1. Preheat oven to 400
2. Melt butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the mixture and cook, whisking constantly, until the sauce is thickened. Off heat, add the salt, pepper, nutmeg, 1/2 c gruyere, and the parmesan and set aside.
3. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
4. Lightly brush half the toasted breads with mustard, add a slice of ham, and sprinkle with half of the remaining gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3-5 minutes, or until the topping is bubbly and lightly browned.
From Steph's saturday morning cooking group.
Ken's rating: *****
Chalsea's rating: *****
Ken loved this so much that he even raved about it to his office. :) It's absolutely delicious. It's a bit messy so plan to knife and fork it. Enjoy!
Chicken Stuffed with Sun-Dried Tomatoes
Chicken Stuffed with Sun Dried Tomatoes
6 skinless and boneless chicken breast halves
salt and pepper to taste
1 jar (6 oz) sun dried tomatoes in oil, drained and chopped, oil reserved
3 Tbsp olive oil
1/3 c chopped onion
1 c seasoned bread crumbs (I used plain)
2 tsp dried oregano
1/4 c minced fresh parsley
6 Tbsp crumbled feta cheese
1 c shredded mozzarella cheese
2 Tbsp butter
Kitchen string (I just asked the butcher for this and they gave me some)
Pound chicken breasts to 1/2 inch thickness. Season with salt and pepper. In a small saucepan over medium heat, heat 1 Tbsp of the tomato oil and 1 Tbsp of olive oil. Add onion and saute 5 minutes. Stir in sun-dried tomatoes, bread crumbs, oregano, parsley, and feta. Cool and mix in mozzarella. Spread mixture over the chicken. Fold in the 2 short sides of the chicken so they overlap. Tie kitchen string firmly around the 2 open ends of the roll. Saute the chicken in the remaining olive oil and the butter until golden brown, about 10 min on each side.
From 1,2,3 Chicken Dinners
Ken's rating: ****1/2
Chalsea's rating: ****1/2
Despite how unappealing they looked, these were quite tasty. I've determined through attempting this meal, that I'm not a fancy, tie things up and make them look gorgeous cook. Those types of things just don't usually work out well for me. But at least they taste good. :)
I served this with green beans and salad.
Lasagne Spirals
Lasagne Spirals
1 Tbsp butter
2 pkg (10 oz each) frozen chopped spinach, thawed and squeezed dry
1 Tbsp olive oil
1 medium onion, chopped
2 Tbsp chopped garlic
1 can (16 oz tomato sauce)
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
salt and pepper to taste
1/4 c grated parm cheese
1 1/2 c ricotta
1/4 tsp freshly grated nutmeg
12 lasagna noodles, cooked
Preheat oven to 350. Coat baking pan with nonstick apray. Heat the butter in a large skillet over medium heat. Add the spinach and cook 3-5 minutes. Cool. Heat the olive oil in a saucepan over medium-high heat. Add the onion and garlic, and cook 5 min until soft. Add the tomato sauce, basil, oregano, and salt and pepper. Reduce the heat and simmer 15 min, until thick. Add the Parm, ricotta, and nutmeg to the spinach. Spread 3 Tbsp of spinach mixture over lasagna noodle. Roll noodle up and place in baking pan. Repeat. Pour tomato sauce over and bake for 15-20 minutes.
From 1,2,3 Pasta Dinners
I forgot to rate this one, but we both liked it. One time saving tip: skip making your own marinara sauce. This one was not good enough to make from scratch. Just buy yourself some spaghetti sauce, heat it up, and pour over the top. I served this with a bakery roll and some caesar salad.
Chicken and Guacamole Tostadas
Chicken and Guacamole Tostadas
1 ripe peeled avocado
1 c plus 2 Tbsp finely chopped tomato
3 Tbsp minced fresh onion, divided
3 Tbsp fresh lime juice, divided
1/2 tsp salt, divided
1 small garlic clove, minced
1 T tbsp chopped fresh cilantro
1 Tbsp minced seeded jalapeno pepper
2 c shredded skinless boneless rotisserie chicken breast (I just grilled some chicken breast)
1/4 tsp smoked paprika
8 corn tostada shells
1. Place avocado in a small bowl; mash with a fork. Stir in 2 Tbsp tomato, 2 Tbsp onion, 1 Tbsp juice, 1/4 tsp salt and garlic.
2. Combine remaining 1 c tomato, 2 Tbsp onion, 1 Tbsp lime juice, 1/4 tsp salt, cilantro, and jalapeno; toss well.
3. Combine chicken, remaining 1 Tbsp juice, and paprika; toss well to combine. Spread about 1 Tbsp guacamole over each tostada shell; top each with 1/4 c chicken mixture and about 2 Tbsp salsa.
Yield: 4 servings
From Cooking Light Magazine August 2010
Ken's rating: *****
Chalsea's rating: *****
Absolutely delicious. And 345 calories in 2 tostadas!
Salmon and Zucchini with Shallot Vinaigrette
Salmon and Zucchini with Shallot Vinaigrette
Total time: 20 minutes
1 shallot, finely chopped
2 Tbsp rice vinegar
2 Tbsp chopped fresh dill (I couldn't find this so I did dried.)
3 Tbsp plus 1 tsp olive oil
Kosher salt and black pepper
1 1/4 # skinless salmon fillet, cut into 4 pieces
1 1/2 # medium zucchini (about 3) cut into thin slices
1. In a small bowl, combine the shallot, vinegar, dill, 2 Tbsp oil, and 1/4 tsp salt and pepper; set aside.
2. Heat 1 tsp remaining oil in large nonstick skillet over medium heat. Season the salmon with 1/2 tsp salt and 1/4 tsp pepper. Cook until opaque throughout, 3-5 min per side.
3. Meanwhile, heat the remaining Tbsp of oil in a large skillet over medium high heat. Add the zucchini and 1/4 tsp salt and pepper. Cook, tossing frequently, until just tender, 3-5 min. Serve with salmon and vinaigrette.
From Real Simple Magazine September 2010
Ken's rating: *****
Chalsea's rating: ****
Ken raved and raved. I thought it was good, but there are other salmon dishes I've had before that I liked better. The zucchini, however, was delicious! Totally making that again!
Whole Wheat Penne with Tomatoes and Red Onion
Whole Wheat Penne with Tomatoes and Red Onion
Total Time: 25 minutes
1 pint cherry tomatoes, halved
1/2 medium red onion, sliced 1/2 inch thick
1 Tbsp + 1 tsp olive oil
Coarse salt
1/2 tsp crushed red pepper flakes
8 oz dried whole wheat penne
1 garlic clove, minced
1 Tbsp chopped fresh oregano
1/4 c part-skim ricotta cheese
1. Preheat broiler. Toss tomatoes and onion with 2 tsp olive oil, 1/2 tsp salt, and red pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5-7 minutes
2. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/2 c cooking water.
3. Toss warm pasta with garlic, remaining 2 tsp oil, and 3/4 tsp salt. Stir in tomato mixture and the oregano. Add 1/4 c reserved cooking water to moisten; stir in remaining water as needed. Divide pasta among 4 bowls, and stir 1 Tbsp ricotta into each.
From Martha Steward Living Magazine September 2010
Ken's rating: ****
Chalsea's rating: ****
I've been afraid of whole wheat pasta - not sure why, but just have been. But I tried it here and it was delicious. A little different texture, but tasted great. Only thing I might do next time with this recipe is reduce the salt. It tasted good, but I'm not the kind of person who likes to notice the salt taste in my food. Personal preference.
Strawberry Cinnamon French Toast
Strawberry Cinnamon French Toast
1 egg
1/4 c skim milk
1/2 tsp vanilla
4 slices italian bread (I used Texas Toast)
2 tsp reduced fat margarine (I used butter. Margarine is gross)
2 packets sugar substitute (I used normal sugar)
1/4 tsp cinnamon
1 c fresh sliced strawberries
1. Preheat oven to 450.
2. Spray nonstick baking sheet with cooking spray. Set aside.
3. Beat egg, milk, and vanilla in shallow dish or pie plate until blended. Dip bread slices in egg mixture until completely coated and all egg mixture is absorbed. Place on baking sheet; bake 15 minutes or until golden, turning over halfway through baking time.
4. Meanwhile, combine margarine, sugar substitute, and cinnamon in small bowl. Stir until blended well. Spread over French toast. Top with Strawberries
From Everyday Diabetic Recipes
Ken's rating: *****
Chalsea's rating: ********!!!!!!!
These were absolutely ridiculously delicious!!!! A.M.A.Z.I.N.G.
Celebrating a year with the best man in the world
I love my husband so much. His big bear hugs, his midday texts just to say hello, his patience with me as I learn and mature as his wife, and how amazing of a best friend he is. This has been such a fun year. There's been nothing super snazzy about our 1st year, but we've deeply enjoyed it and are grateful for everything we have experienced this year.
When we got married, we planned it right. Labor day gave us a whole 3-day weekend to celebrate. We decided to spend one of our evenings in, cooking together and enjoying a candlelight dinner.
We cheated on appetizers. Stacy's Pita Chips and Becki's Mediterranean Olive Salsa. Delish!
Prep Time!
Ken handles the chicken like a pro!
Pouring in the vino...mmmmmm.
We celebrated by opening the bottle of champagne given to us by Emily and her parents on our wedding day. :)
The finished product. Yum!
Breakfast the next morning - Strawberry Cinnamon French toast, eggs, and mimosas. Amazing.
On our actual anniversary, we went to Vino in the Valley near Spring Valley, WI. It's a super cute outdoor restaurant on a vineyard with live music and other fun stuff.
Surveying the land while waiting for our table.
So pretty.
Delicious salads and bread!
We had a wonderful anniversary weekend and are looking forward to year two.
Overnight Apple French Toast
Overnight Apple French Toast
1 c packed brown sugar
1/2 c butter, cubed
2 Tbsp light corn syrup
2 large tart apples, peeled and sliced 1/4 inch thick
3 eggs
1 c milk
1 tsp vanilla extract
9 slices day-old french bread (3/4 in thick)
Syrup:
1 c applesauce
1 jar (10 oz) apple jelly
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1. In a small saucepan, cook brown sugar, butter and syrup until thick, about 5-7 minutes. Pour into an ungreased baking pan; arrange apples on top.
2. In a large mixing bowl, beat eggs, milk, and vanilla. Dip bread slices into egg mixture for 1 minute (wayyyyy to long for me. I did it just enough for it to be thoroughly saturated). Place over apples. Cover and refrigerate overnight.
3. Remove from refrigerator 30 min before baking. Bake, uncovered, at 350 for 35-40 min.
4. Meanwhile, combine syrup ingredients in a medium saucepan; cook and stir until hot. Serve with hot french toast.
From Taste of Home Contest Winning Annual Recipes 2007
I forgot to record ratings on this one, but we both thought they were good. Mine turned out a bit soggy, though. I'm not sure if there was too much egg mixture, or if it was the texas toast bread I used. Texture was a little icky for me. And the french toast is PLENTY sweet without the syrup. I would skip the syrup and maybe just sprinkle the cinnamon and cloves over top before baking.
Chicken with Balsamic Vinegar and Basil, Dilly Green Beans, and Salt-Crusted Potatoes
Chicken with Balsamic Vinegar and Basil
1/2 c balsamic vinegar
3 Tbsp olive oil
2 Tbsp grainy mustard
1 tsp pepper
2 Tbsp minced fresh basil
1 Tbsp minced shallot or onion
6 large skinless and boneless chicken breast halves
6 fresh basil sprigs for garnish
1. In a large bowl, blend the vinegar, olive oil, mustard, pepper, minced basil, and shallot or onion. Toss the chicken with the marinade, cover, and refrigerate for 2 hours or more.
2. Preheat oven to 350. Arrange the chicken in a baking dish, and spoon 1/3 of the marinade over them, reserving the rest. Bake, uncovered, 10 min, then baste with remaining marinade. Bake another 10 min, or until cooked through. Arrange breasts on heated platter, top with pan juices and garnish with basil, if desired.
Ken's rating: ***1/2
Chalsea's rating:***
It was good, but there are marinades I like better than this one. Still solid, though.
Dilly Green Beans
3 quarts water
1 tsp salt
2 tsp snipped fresh dill or dried dill
2 pkg (10 oz each) frozen green beans
3 Tbsp butter
salt and pepper to taste
1. Bring water to a rapid boil over high heat. Add the salt and the dill, then by the handful, drop in the beans. Follow package directions. Drain the beans, return them to the pot, shake the pot over the heat to dry the moisture. Add the butter and toss the beans in it. Season with salt and pepper.
Ken's rating: *****
Chalsea's rating: *****
These were absolutely delicious! However, I'd make one change - use fresh beans, not frozen. When you use the frozen ones, they get mushy. Still tasty, just mushy.
Salt-Crusted Baby Potatoes
24 new potatoes
2-3 tsp sea salt
pepper to taste
1/4 c minced parsley
6 Tbsp unsalted butter, cut into 6 slices
1. Put the potatoes in a large saucepan, cover with cold water, cover, and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are only just fork-tender, 15-20 minutes. Drain and return the potatoes to the pot. Shake the put to remove moisture, then salt while you shake them in the pot. When salt begins to adhere, stop. Scatter pepper and parsley over potatoes and serve each portion with a pat of butter.
Ken's rating: **1/2
Chalsea's rating: **1/2
There are much better potato recipes on this blog. Unless you severely decrease the salt, or unless you like shots of salt, this is way too much for me.
Roasted Pork Chops and Peaches
Roasted Pork Chops and Peaches
Total Time: 30 minutes
1 (10 oz) package couscous
1 Tbsp olive oil
4 bone-in pork chops (about 2# total)
Kosher salt and black pepper
2 peaches, cut into wedges
1 small red onion, cut into thin wedges
3 Tbsp white wine vinegar
1/2 c fresh basil leaves
1. Heat oven to 400. Cook couscous according to package directions.
2. Meanwhile, heat the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper and cook until browned, 3 to 5 minutes per side; transfer to plate.
3. Add the peaches, onion, vinegar, and 1/4 tsp each salt and pepper to the skillet and cook, tossing, for 1 minute. Return the pork (and any accumulated juices) to the skillet. Transfer the skillet to oven and roast until the pork is cooked through and the peaches are tender, 8 to 10 minutes. Sprinkle with the basil and serve with the couscous.
Yield: 4 servings
From Real Simple Magazine August 2010
Ken's rating: ****1/2
Chalsea's rating: ****1/2
This may sound like a strange combination if you're strictly a meat and potatoes person, but give this a try. I LOVE peaches, so I had to try this. This was absolutely delicious when the juices mingled with the couscous.
Ham Apple and Cheddar Sandwich
Ham, Apple and Cheddar Sandwich
2 Tbsp dijon mustard
2 Tbsp honey
4 slices sourdough bread
4 oz ham
8 slices Granny Smith apples
1 c shredded cheddar
4 1/2 tsp butter, softened
1. Combine dijon and honey.
2. Layer combined sauce, ham, apples, and cheddar on bread slices.
3. Butter outsides of bread and toast in a skillet until browned.
Yield: 2 servings
Ken's rating: *****
Chalsea's rating: *****
Love Love LOVED these! I served this with a fresh fruit salad of plums, peaches and grapes and some corn chips. SuperYum!
Summer Squash and Corn Chowder
Summer Squash and Corn Chowder
Total Time: 40 minutes
2 slices applewood-smoked bacon
3/4 c sliced green onions, divided
1/4 c chopped celery
1 # yellow summer squash, chopped
1 # frozen white and yellow baby corn kernels, thawed and divided
2 1/4 c 1% milk, divided
1 tsp chopped fresh thyme
1/2 tsp salt
1/4 tsp pepper
1/8 tsp salt
1/4 c shredded extra-sharp cheddar cheese
1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 tsp drippings in pan. Crumble bacon, and set aside. Add 1/2 c onions, celery, and squash to drippings in pan; saute 8 minutes or until veggies are tender.
2. Reserve 1 c corn; set aside. Place remaining corn and 1 c milk into blender; process until smooth. Add remaining 1 1/4 c milk, thyme, 1/2 tsp salt and pepper to blender; process just until combined. Add pureed mixture and reserved cup corn to pan. Reduce heat to medium and cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 tsp salt. Ladle into bowls and top with bacon, onions, and cheese.
Yield: 4 servings
From Cooking Light Magazine August 2010
Ken's rating: ***1/2
Chalsea's rating: ****
Good, easy, hearty chowder. 285 calories per serving. YAY!
Recent Cakes!
Word is starting to get out (in my family anyway) that I make cakes so I got a few birthday parties this summer. :)
Tanner was having a pirate themed birthday, so I whipped up this little cake and some cupcake companions.
Watch out sunbathing bears! The sharks are HUNGRY!
Great Uncle Darrell has these binoculars he carries everywhere, so I gave it my best shot recreating them...I was a little disappointed, but he knew exactly what they were and enjoyed it!
Cristian requested a rocker birthday cake so I took advantage of the opportunity to try a guitar. No cake mold here, people! That's a sculpted rockstar funfetti guitar! Party on Wayne!
Cute little Andi love love loves Elmo so I made some little Elmo cupcakes for her birthday. It was fun watching her dig into them. :)
Ken's co-worker, Molly, is expecting a baby so I made these adorable little baby cupcakes for her baby shower. Sesame Brown Rice Salad with Shredded Chicken and Peanuts
Sesame Brown Rice Salad with Shredded Chicken and Peanuts
1 c long-grain brown rice
2 c shredded cooked chicken breast (I didn't shred)
1/2 c shredded carrot
1/3 c sliced green onions
1/4 c dry roasted peanuts
1 Tbsp chopped fresh cilantro
1/2 Tbsp fresh lime juice
4 tsp canola oil
1 tsp dark sesame oil
2 garlic cloves, minced
1. Cook rice according to package directions, omitting salt and fat. Transfer rice to a large bowl; fluff with a fork. Cool. Add chicken, carrot onions, 2 Tbsp peanuts, 2 tsp cilantro, and salt to rice; toss to combine.
2. Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over rice mixture; toss to combine. Serve topped with peanuts and cilantro.
Yield: 4 servings
From Cooking Light Magazine June 2007
Ken's rating: *****
Chalsea's rating: *****
Totally tasty and pretty easy. Also makes delicious leftovers. And bonus: 393 calories per serving!!
Ken's Real Birthday Cake :)
I wanted to make sure to make Ken a "Chalsea cake" this year, so I made this one and surprised him at his softball game. He's been asking for a baseball cake for a while, so it was the perfect opportunity. :)
Pulling a fast one on Hubby.
Ken's birthday was in July and I wasn't sure how to top his last few cakes. I've always wanted to pull an April Fool's cake off so I decided to try it here. So I orchestrated dinner at my parents' house. He was expecting something elaborate...he got chicken nuggets and a round cake...or did he? :)
Here's the beautiful "cake". hahahaha. It's 3 tiers of meat loaf "frosted" with mashed potatoes and decorated with french dressing (that's how we eat meat loaf in my family).
I insisted that Ken cut the cake first. He was a little confused, but he obliged. You can see in his fake smile that he's less than impressed. He confessed later that he was disappointed. I make all these crazy cakes for people and I had made him a simple round cake with crappy decorations. Hahahahahaha.
Mmmm...meatloaf. :)
mmmmm..."chicken nuggets". These are really shaped pieces of pound cake, glazed and rolled in crushed peanuts. The "honey mustard" is butterscotch pudding. Delicious!
Despite his initial disappointment, he was really happy with his dinner. I fooled him completely! (and I fooled dad too.)
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