I'm Back!
Sorry I disappeared for a while! I kind of forgot...I guess things got a little busy. Thanks for the reminder Jane! :)
Just for Fun...new cakes.
The organization I work for, Literacy Volunteers - Chippewa Valley, hosts and annual Scrabble Bee as a fundraiser. I made this life size Scrabble board for the event. It was the prize for the team with the best costumes. The tiles say "Literacy Spells Success". Sorry about the toothpicks...we were about to wrap it when we realized we hadn't gotten a picture!
Ken's boss, Katie, had a birthday and his office asked me to make a cheese cake for her. It was another time I got a chance to use fruit rollups on my cake. 
InnTowne resident, Robert, had a birthday and was described as a bit of a bookworm. So what else than a book?
Craig, one of my favorite Inn Towne residents, works at Strategic Fundraising which is a call center. He loves his job so I made him a phone cake. :)Oops! No picture of these!! :(
Romaine Salad with Tomatoes and Bacon
Total Time: 10 minutes
4 slices bacon (I used real bacon bits)
1 head romaine lettuce, cut into strips (6 cups)
1 c grape tomatoes, halved
4 scallions, sliced (green onions)
4-6 Tbsp Caesar Dressing (I used Greek)
1. In a skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel lined plate. Break into pieces when cool.
2. In a large bowl, toss the lettuce, tomatoes, scallions and bacon with dressing.
From Real simple magazine May 2010
Ken's rating: *****
Chalsea's rating: *****
Go figure, Ken gives a five. BACON. I think it's funny that there are recipes for salads, because after I finish following it, I realize it's something I would normally throw together anyway. Haha.
BLT Bread Salad
6 oz French bread baguette, cut into 1/2 inch cubes
Sooking spray
4 slices hickory-smoked bacon
1 Tbsp olive oil
1/4 c red wine vinegar
1/4 tsp pepper
1/8 tsp salt
6 c torn romaine lettuce
1 1/2 # plum tomatoes, cut into wedges
3 green onions, thinly sliced
1/2 c crumbled feta cheese
1. Preheat oven to 350.
2. Layer bread on a baking sheet; coat with cooking spray/ Bake at 350 for 18 minutes, or until toasted.
3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 Tbsp drippings in pan. Cut bacon into 1/2 inch pieces. Stir oil into bacon drippings in pan; remove from heat. Stir in vinegar, pepper, and salt.
4. Combine lettuce, tomatoes, and onions in a large bowl; drizzle with vinaigrette. Add bread; toss well to coat. Sprinkle with bacon and cheese.
From Cooking Light magazine June 2010
Ken's Rating: *****
Chalsea's Rating: *****
Bacon for Ken, Feta for me...couldn't get better. :)
Smoked Turkey-Cream Cheese Bagel Sandwiches
2 Tbsp garden vegetable cream cheese
4 whole wheat bagels (I used sesame bagels)
4 curly leaf lettuce leaves
4 slices smoked deli ham
4 ounces sliced smoked deli turkey
2 oz Havarti cheese, thinly sliced (I don't like havarti, so I used swiss cheese)
2 thin slices red onion
4 slices ripe tomato
1/4 ripe avocado, cut into 4 thin slices
Split each bagel in half. Spread bottom halves with cream cheese.
Place lettuce leaves over spread; layer ham, turkey, and cheese on lettuce. Separate onion slices into rings, and divide evenly among sandwiches. Add tomato and avocado slices. Cover with remaining bagel halves.
From Cooking Light Superfast Suppers
Ken's Rating: *****
Chalsea's Rating: *****
I served this with a fresh fruit salad. Yummo.
Southwest Chicken Wraps
1/2 c dairy sour cream
2 Tbsp guacamole
4 10-inch dried tomato, spinach, or plain flour tortillas
2 (5.5 oz) pkg Southwestern-flavored refrigerated cooked chicken breast strips
2 roma tomatoes, sliced
2 c shredded lettuce
1. In a small bowl, stir together the sour cream and the guacamole. Divide sour cream mixture among the tortillas, spreading it over one side of each tortilla.
2. Divide cooked chicken, tomato, and lettuce among tortillas. Roll up.
From Better Homes and Gardens New Cookbook
Ken's Rating: *****
Chalsea's Rating: *****
Meatball and Vegetable Stew
1 (16-18 oz) package frozen cooked meatballs
1/2 of a 16-0z pkg (about 2 cups) frozen mixed vegetables
1 (14.5 oz) can diced tomatoes with onion and garlic or stewed tomatoes, undrained
1 12-0z jar mushroom gravy
1/3 c water
1 1/2 tsp dried basil, crushed
1. In a 3 1/2 or 4 quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
From Better Homes and Gardens New Cookbook
Ken's rating: ****
Chalsea's rating: ****
Pepper-Lime Chicken
6 skinless, boneless chicken breast halves
1 tsp finely shredded lime peel
1/3 cup lime juice
3 Tbsp cooking oil
1 tsp dried thyme or basil
1/2 tsp pepper
1/4 tsp salt
2 cloves garlic
Salsa
Lime wedges
1. Place chicken breast halves in a plastic bag and set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic. Pour over chicken; seal bag. Marinate in refrigerator for 30 minutes.
2. Preheat broiler. Drain chicken, reserving marinade. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 6 minutes or until light brown.
3. Turn chicken and brush lightly with reserved marinade. Discard any remaining marinade. Broil for 6-8 more minutes or until chicken is no longer pink. If desired, serve with salsa and lime wedges.
From Better Homes and Gardens New Cookbook
Ken's rating: *****
Chalsea's rating: ****1/2
Garlicky Baked Shrimp
Garlicky Baked Shrimp
1 # raw peeled and deveined medium or large shrimp
4 cloves sliced garlic
2 Tbsp white wine
salt and pepper
1/4 c softened butter
1/4 bread crumbs
2 Tbsp chopped parsley
In a baking dish, combine shrimp, garlic and white wine. Season with salt and pepper. Sprinkle with a mixture of butter, bread crumbs and parsley. Bake at 425 until shrimp are opaque, about 15-18 minutes.
From Real Simple magazine April 2010
Ken's rating: ****
Chalsea's rating: ***
This was pretty good, but I decided I prefer shrimp without breading better. I didn't really like the breading part.
Braised Chicken and Spring Vegetables
Braised Chicken and Spring Vegetables
Total time: 40 minutes
1 Tbsp olive oil
8 small bone-in chicken thighs (about 2 1/2 #)
1 c low sodium chicken broth
12 medium radishes, halved
3/4 # carrots, cut into sticks (I used baby carrots)
1 tsp sugar
2 Tbsp chopped fresh chives
1. Heat the oil in a Dutch oven over medium-high heat. Season the chicken the 1/2 tsp salt and 1/4 tsp pepper and cook until browned, 6-7 minutes per side; transfer to a plate.
2. Spoon off and discard the fat. Return the pot to medium-high heat, add the broth, and scrape up any brown bits.
3. Stir in the radishes, carrots, and sugar. Place the chicken on top of the vegetables and gently simmer, partially covered, until the chicken is cooked through, 15-20 minutes. Sprinkle with the chives.
From Real Simple magazine May 2010
Ken's rating: *****
Chalsea's rating:*****
This was a bit of a risk because neither of us likes radishes, but it was really good. We're definitely going to make this one again.
Arugula, Italian Tuna, and White Bean Salad
Arugula, Italian Tuna, and White Bean Salad
3 Tbsp fresh lemon juice
1 1/2 Tbsp Extra Virgin Olive Oil
1/2 tsp minced garlic
1/4 tsp kosher salt
1/4 tsp pepper
1/4 tsp Dijon mustard
1 c grape tomatoes, halved
1 c thinly vertically sliced red onion
2 (6 0z) cans Italian tuna packed in olive oil, drained and broken into chunks
1 (15 oz) can cannellini beans, rinsed and drained
1 (5 oz) package fresh baby arugula
2 oz Parmesan cheese
1. Whisk together first 6 ingredients in a large bowl. Add tomatoes and next 4 ingredients (through arugula); toss. Top with cheese.
Yield: 4 servings
From Cooking Light magazine June 2010
Ken's rating: ****
Chalsea's rating: ****1/2
Delicious summer salad!
Italian Style Halibut with Tomatoes and Great Northern Beans
Italian Style Halibut with Tomatoes and Great Northern Beans
1 Tbsp olive oil
1/2 c green onions, sliced
2 garlic cloves, minced
4 (6 oz) halibut fillets (I used Alaskan Pollack because I couldn't find halibut)
Salt and pepper to taste
3 c chopped fresh tomatoes
1 can Great Northern Beans, drained and rinsed
2 tsp red wine vinegar
1/4 c fresh basil leaves, sliced
1. Preheat oven to broil
2. Heat oil in medium saucepan over medium heat. Add onions and garlic; cook, stirring occasionally until softened but not browned, about 2 minutes. Season halibut with salt and pepper to taste. Place on a baking sheet or broiler pan. Broil for 5-7 minutes or until fish is cooked through. Add tomatoes to the saucepan mixture and cook, stirring occasionally, 4 minutes. Stir in Great Northern Beans, vinegar and basil. Bring to a boil; simmer for 1 minute.
3. Serve fish over tomato and bean mixture
From Side of Bush's Great Northern Beans can
Ken's Rating: ****
Chalsea's Rating: *1/2
Yeah...I don't know why I keep trying to like cooked tomatoes. But Ken liked it, so you all might too.
Meaty Calzones
Meaty Calzones
Prep Time: 7 Minutes
Cook Time: 21 Minutes
1/2 # ground beef
3/4 c chopped onion
1 tsp bottled minced garlic
1/2 tsp dried Italian seasoning
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 (10 oz) can refrigerated pizza crust dough
3/4 c (3 oz) shredded mozzarella cheese
Cooking spray
1 1/3 c pasta sauce
1. Preheat oven to 400
2. Cook beef, onion, and garlic in a large non-stick skillet over medium high heat until beef is browned, stirring to crumble. Drain. Return to pan and add italian seasoning, salt and pepper.
3. Unroll pizza crust onto an ungreased baking sheet. Cut dough into 4 squares. Press each square into a 6 x 5-inch rectangle. Spoon beef mixture evenly into center of each rectangle. Sprinkle with cheese. Bring opposite corners of rectangles together, pinching seams together to seal. Coat tops of calzones with cooking spray.
4. Bake at 400 for 11 minutes or until lightly browned. Serve calzones with heated pasta sauce.
Yield: 4 servings
From Cooking Light Superfast Suppers
Ken's rating: *****
Chalsea's rating: *****
Super YUM!
Andrea and Adam's awesome Honey-Ginger Chicken Bites!
Honey-Ginger Chicken Bites (overnight marinade)
2/3 c honey
2 Tbsp minced, peeled fresh ginger
2 Tbsp fresh lemon juice
2 Tbsp cider vinegar
2 tsp sesame oil
1 tsp orange rind
1 tsp Worcestershire sauce
4 garlic cloves, minced
1 1/4 # chicken thighs, chopped into bite sized pieces
cooking spray
1 tsp salt
1/4 tsp pepper
2 tsp cornstarch
2 tsp water
2 tsp sesame seeds, toasted
1. Combine 1st 9 ingredients in a plastic bag. Add chicken and refrigerate overnight.
2. Preheat oven to 425. Spray broiling pan with cooking spray and place chicken on pan. Sprinkle with salt and pepper and cook 20 minutes, stirring once.
3. Strain marinade into a bowl. Boil strained marinade in a saucepan and cook 3 minutes. Skim the solids off the top and discard.
4. Combine cornstarch and water in a bowl and whisk. Add to marinade mixture with whisk and cook for 1 minute.
5. Pour glaze over chicken and broil on a jelly roll pan for 5 minutes, stirring twice.
From Andrea and Adam Barnes (side note: I like this recipe suggestion thing! If you've got some good ones, send them my way and we'll try them out!)
Ken's Rating: *****
Chalsea's Rating: *****
Soooooo delicious! I served this with some steamed carrots and they went pretty well together. Next time I'd mix in some greens, but all in all, this was great! We also decided this would make an incredible stir fry so we're going to double the marinade, add more veggies, and serve this over rice.
Zucchini, Cherry Tomato, and Fresh Ricotta Pasta
Zucchini, Cherry Tomato, and Fresh Ricotta Pasta
3 c whole milk
1/2 c buttermilk
3 1/2 tsp salt, divided
6 quarts of water
8 oz uncooked fettuccine,
1 Tbsp olive oil
2 medium zucchini, halved lengthwise and sliced crosswise
1/4 tsp freshly ground black pepper
1 tsp minced garlic
1 1/2 c cherry tomatoes, halved
2 Tbsp small mint leaves
1. Combine milk and buttermilk in a small heavy saucepan over medium heat; bring to a boil, stirring occasionally. Remove from heat; drain. Place milk solids in a small bowl; sprinkle with 1/8 tsp salt. Toss gently to combine.
2. Bring 6 quarts water to a boil in a large Dutch oven. Stir in 1 Tbsp salt and pasta; cook 7 minutes or until al dente. Drain.
3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini; saute 2 minutes, stirring occasionally. Stir in 1/4 tsp salt, pepper and garlic; saute 2 minutes, stirring frequently; stir in tomatoes. Combine remaining 1/8 tsp salt, pasta and tomato mixture in a large bowl; toss. Top with homemade ricotta and mint.
Yield: 4 servings
From Cooking Light Magazine May 2010
Ken's Rating: ****1/2
Chalsea's Rating: *****
WAY delicious. And makes amazing leftovers. Making the ricotta was so easy and it was so much better than store bought. If not just a great new recipe, I've got a wonderful new ricotta recipe to spice up my italian food, too!
Meat and Potato Skillet
Meat and Potato Skillet
1 # beef boneless sirloin
1 Tbsp vegetable oil (I used olive oil)
1 tsp garlic pepper
1 # bag potatoes, carrots, celery, onion (frozen)
12 oz jar beef gravy
1. Cut beef in thin strips. Heat oil and garlic pepper over medium high heat. Cook beef in oil until browned.
2. Stir in veggies. Reduce heat to medium. Cover and simmer 7-9 until done.
From another e-newsletter thing.
Ken's Rating: *****
Chalsea's Rating: ****1/2
This was, again, super easy and really yummy. Next time I make it, I'll probably add some extra vegetables, but overall, this was delicious.
Spinach Pasta Toss
Spinach Pasta Toss
14 1/2 oz Diced tomatoes, undrained
2 c penne, uncooked
1 c water
9 oz spinach leaves
1 c italian cheese blend
1. Bring tomatoes, pasta and water to boil, then simmer 10 minutes or until pasta is tender
2. Add half of the spinach. Simmer, covered, for 2 minutes or until wilted. Repeat with second half of spinach.
3. Top with cheese and serve.
From one of the many e-newsletter recipe things I get
Ken's rating: ***1/2
Chalsea's rating: **1/2
This meal was super easy and it was ok, but we really like "flavor bursting" things. A little on the bland side.
Venison with roasted sweet potatoes and brussel sprouts
Venison with Roasted Sweet Potatoes and Brussel Sprouts
I hesitated before adding this because there really is no recipe, but I thought I'd
1. Prove that although I don't really like it, I do let Ken eat venison now and then (he cooked this...I won't touch it)
and 2. roasted brussel sprouts are soooooo delicious! Olive oil, salt and pepper, and 15 minutes at 425. Yum!
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