Strawberry Cream Bread

I've been seeing strawberries on sale a lot recently at the grocery store.  My family never tires of eating them fresh out of the container, but I'm always on the lookout for other ways to use them.  I thought this recipe was interesting since I had never seen or thought of using strawberries in a bread.  This was really easy to make and was really tasty.  The original recipe at One Perfect Bite also includes a recipe for a Strawberry Cream Cheese Spread.  However, we already had an open strawberry cream cheese that I wanted to use up.  The cream cheese on the bread was an awesome idea!  This was a great breakfast for the kids served with some yogurt and fruit.

Strawberry Cream Bread
recipe from One Perfect Bite

Yield: 1 loaf

Ingredients:
1/3 cup butter, softened
2/3 cup sugar
2 eggs
3 tablespoons sour cream
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup strawberries, cut in pieces

Directions:
1) Preheat the oven to 350 degrees. Grease a 9 x 5-inch loaf pan and set aside.

2) Place butter and sugar in a large bowl and beat until light and fluffy. Add eggs and mix to blend. Stir in sour cream, blending well.

3) Add flour, baking powder, baking soda and salt. Mix to incorporate. Do not over beat.

4) Stir strawberry pieces into batter. Spread in prepared loaf pan. Let mixture sit in pan for 20 minutes prior to baking. Bake for 50 – 55 minutes. Transfer pan to a wire cooling rack. Let sit for 10 minutes before before before removing from pan. Slice and serve.

Family Rating: 2 thumbs up.

Banana Bread Waffles

I used to look forward to Fridays.  The family could relax after a long, busy week.  Then my daughter started soccer. Her practice is Fridays at 5:30 at a field that's about a twenty minute drive from the house.  So now Friday afternoons have turned into a mad rush.  I get my daughter off the bus at 4 and we rush to get her unpacked from school and changed into shorts and a t-shirt.  She's starving by the time she gets home from school and by the time we get home from practice it's 7 PM.  So I've recently started giving the kids dinner at around 4:30 and a snack when we get home.  Or I give them a substantial snack (bagel with butter, turkey or ham sandwich and fruit) before practice and feed them dinner afterwards.  I made these waffles as a breakfast for dinner before soccer.  I served them with sausage and fruit.  The kids loved them.  My son said he could "eat these for breakfast, lunch, and dinner!" 

Banana Bread Waffles
recipe from i heart eating

Ingredients:

2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/3 cup brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 ½ cups low-fat buttermilk
1 T. vanilla extract
1 cup mashed ripe bananas (about 2-3 large bananas)
2 T. butter, melted

Directions:
1.In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg; set aside.

2.In a large bowl, stir together buttermilk, vanilla, bananas, and melted butter.

3.Add flour mixture to buttermilk mixture, and stir until just combined.

4.Spray waffle iron with nonstick cooking spray and add batter according to waffle iron’s directions.
5.Cook waffles according to your waffle iron’s directions.

Family Rating: 2 thumbs up.

This post shared at:
Sweet & Savory Saturday @ Dessert Now Dinner Later
Show and Tel Saturday @ Be Different Act Normal

Honey Ginger Glazed Chicken

I found some boneless chicken thighs on sale at the grocery store and picked up a few packs.  I stuck them in the freezer, until I could find a recipe to use them in. Then I realized that my friend, and fellow blogger, Ashley (go check out her blog Big Flavors from a Tiny Kitchen) from my Supper Club made this chicken dish for our Asian themed dinner back in March using boneless chicken thighs.  Everyone had enjoyed it so I thought I'd make it for the family.  This dish is really quick and easy to make.  It is also really flavorful!  Even better, the kids loved it too!  I served this with rice and broccoli to complete the meal.  My chicken ended up with more of a sauce than a glaze, as seen in this pic, but it was still really tasty.  We even drizzled it over our rice!

Honey Ginger Glazed Chicken
recipe from Big Flavors from a Tiny Kitchen, via food.com, courtesy of Sue Lau

Total Time: 25 mins
Prep Time: 10 mins
Cook Time: 15 mins
Servings: 4

Ingredients:
2 tablespoons vegetable oil
1 large onion, cut into wedges
1 lb boneless skinless chicken thighs, cut into 2 inch pieces
6 cloves garlic, thinly sliced
1 tablespoon grated ginger
2 tablespoons honey
2 tablespoons fish sauce
2 tablespoons soy sauce
1/2 teaspoon five-spice powder
fresh cilantro stem (for garnish)

Directions:
1. Heat oil in the wok.

2. Add onion and stir-fry until golden.

3. Add chicken and stir-fry until browned.

4. Add the garlic, ginger, honey, fish sauce, soy sauce, and five-spice powder.

5. Toss to combine.

6. Cook until chicken is nicely glazed and heated through.

7. Place on serving platter and garnish with cilantro sprigs.

Family Rating: 2 thumbs up!

This post is shared at:
Fabulous Friday @ Real Housemoms
Foodie Friday @ Simple Living and Eating
Sweet & Savory Saturdays @ Dessert Now, Dinner Later
Show andTell Saturday @ Be Different Act Normal

Whole Chicken in a Slow Cooker

I always have difficulty with recipes that call for already "cooked" chicken.  I've had to cook chicken breasts before starting a recipe....not fun.  I've tried cooking a batch of chicken breasts in the slow cooker at one time and then shredding the chicken, which isn't too bad.  But then I found this recipe.  At first my husband and I were kind of skeptical.  However, if you want a whole chicken for dinner on a weeknight, this is totally the way to go.  Since first finding this recipe a few weeks ago, we've actually made it again.  The spice rub gives the chicken good flavor and the slow cooker keeps it moist.  Broiling it at the end crisps the skin up nicely.  We actually made this for a weekend dinner, and then I was able to  use the leftover chicken for another recipe.  This is definitely our go to recipe now for a quick and easy chicken dinner....and it gives us leftover chicken to use in another recipe later in the week!

Whole Chicken in a Slow Cooker
recipe adapted from The Little Kitchen, originally adapted from food.com

Ingredients:

Rub Ingredients
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp pepper
1/2 tsp garlic powder

3 1/2 to 4 1/2 lbs roasting or fryer chicken
2 garlic cloves

Directions:
Combine rub ingredients in a small bowl.

Remove chicken from packaging and remove neck and pouch with organs. Discard or reserve for later use in another recipe. Rinse chicken and pat dry with paper towels.

Rub garlic all over outside of the chicken. Put garlic inside the chicken. Rub the rub all over the outside and inside the chicken. Place chicken in slow cooker and cover. Cook chicken on low for 4-8 hours. Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer as the original recipe calls for (cooking time will vary depending on the size of the chicken).

Remove chicken and place in a 9x13 glass baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.

Family Rating: 2 thumbs up!

This post is shared at:
Work it Wednesday @ High Heels & Grills
Back For Seconds Social Link Party @ Back for Seconds
Fabulous Friday @ Real Housemoms
Foodie Friday@ Simple Living and Eating

Sweet Potato Gnocchi with Italian Sausage Alfredo

I know the weather is getting warmer and you're thinking lighter, healthier dishes.  I made this dish back in the beginning of April when the weather was still cool, and have been meaning to post it.  This dish is the perfect comfort food and it was super tasty!  So pin this, bookmark it, save it, for a day when you want something warm and comforting.  Now, I ended up making the sweet potato gnocchi from scratch.  However, for a quick and easy weeknight dinner I highly recommend buying the gnocchi (I've never seen frozen sweet potato gnocchi, so regular gnocchi would be just fine too!).  Then all you need to do is make the sauce.  This dish has lots of flavors and like I said, is really tasty!  The kids were able to pick out the tomatoes and mushrooms but did enjoy the gnocchi, sausage, and sauce.  I will definitely be making this again come the fall....but not the homemade gnocchi!

Sweet Potato Gnocchi with Italian Sausage Alfredo
recipe from Lauren's Latest

Ingredients:
for the Sweet Potato Gnocchi:
1 cup cooked pureed sweet potato
1 egg
1/2 teaspoon salt
1 1/4 cups all purpose flour
2 tablespoons butter

for the Italian Sausage Alfredo:
1 lb. Italian Sausage
1 cup diced onion
1 large clove garlic, minced
2 cups chopped mushrooms
2 cups lightly packed spinach, chopped
1-15 oz. jar alfredo or four cheese rosa sauce
1/2 cup heavy cream
1/2 teaspoon dried basil
1 bay leaf
1/4 teaspoon dried oregano
salt & pepper, to taste
fresh diced tomatoes
parmesan cheese
fresh basil

Directions:
For the sweet potato gnocchi- In a large bowl, stir pureed sweet potato, egg and salt together until combined. Slowly incorporate flour by hand (do not use a stand mixer) until just combined. Divide dough into 8 equal pieces. Flour each piece liberally as well as a clean work surface. Roll each piece into a long rope about 12 inches for fatter gnocchi or 16 inches for thinner gnocchi. Cut rope of dough into gnocchi pieces about 1/2 inch per piece. Line a baking sheet with wax paper and place gnocchi onto prepared pan. Dust with more flour to prevent sticking. Repeat with remaining dough.

To cook, bring large pot of very salty water to rolling boil. Drop gnocchi into hot water working in small batches. Stir pasta around to prevent sticking to the bottom of the pot or each other. Cook about 3 minutes or until gnocchi floats to the top. Remove with a slotted spoon into a large bowl and stir in 1/2 tablespoon butter to coat hot gnocchi. Repeat until all is cooked. Set aside.

To make the Italian Sausage Alfredo, heat a large heavy bottom skillet over medium high heat. Break italian sausage into hot pan and stir continuously to break apart and cook thoroughly. Remove sausage from pan into a paper towel lined bowl. Set aside. Pan should still have some sausage drippings left in the bottom. Saute onion in pan until slightly softened, about 3 minutes. Stir in garlic, mushrooms and spinach. Cook another 3 minutes to wilt spinach and allow garlic to get fragrant. Reduce heat to medium low and stir in jar of pasta sauce. Pour heavy cream into empty jar of pasta sauce, replace lid and shake to ‘clean it out’. Pour cream into pan. Stir in remaining seasonings and cooked sausage. Cook 10 minutes. Serve sauce hot over top sweet potato gnocchi or plain pasta and top with fresh tomatoes, fresh basil and parmesan cheese.

Family Rating: 2 thumbs up.

This post is shared at:
Mix it Up Monday @ Flour Me with Love
Manic Monday Party @ Bobbi's Kozy Kitchen
Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms
Recipe Sharing Monday @ Jam Hands

Fresh Broccoli Salad

This is another side dish that we served at my daughter's family birthday dinner.  I knew that I wanted to make some sort of broccoli salad.  I've seen many variations on this dish and thought it would be a great side for our dinner.  My husband is the one who found this recipe.  However, I did the grocery shopping and actual preparation of it!  This is really easy to make since the only cooking invovled is the frying of the bacon.  Perfect for the summer when you want an easy side for a BBQ that requires little cooking (no oven required!). I was a bit skeptical of the mayo dressing but somehow, with the sugar and vinegar, it works.  This dish was surprisingly tasty (it might even be my favorite of the night) and one of the few dishes that there were no leftovers of.  I will be making this dish again soon!

Fresh Broccoli Salad
recipe slightly adapted from allrecipes.com, courtesy of Nora

Ingredients:
2 heads fresh broccoli
1/4 red onion, chopped
1/2 pound bacon
1/2 cup craisins
1/2 cup dried blueberries
3/4 cup slivered almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar

Directions:
1.Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.

2.Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.

3.To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Family Rating: 2 thumbs up!

This post is shared at:
Tasty Tuesdays @ 33 Shades of Green
Totally Tasty Tuesdays @ Mandy's Recipe Box
Time to Sparkle Party @ The Recipe Critic
Work it Wednesday @ High Heels and Grills

SRC Reveal: Strawberry Shortcake Pancakes

It's reveal day for Group A at The Secret Recipe Club.  This month I was assigned the blog Crumb.  Blogger Isabelle proclaims, "I'm a 30-something coffee-chugging, booty-shaking, bargain-shopping, cookbook-collecting, photo-snapping, trucker-swearing, farmers-market-loving self-taught cook with a Boy and two cats to feed."  I looked through Isabelle's recipes and as soon as I saw this one knew it was the one that I was going to make.  We had not had pancakes for dinner in a long time and strawberries were on sale at the grocery store!  But she has so many great looking recipes on her blog that I will be back!  As for these pancakes, the only change to the recipe below that I made was that I only used vanilla extract rather than 1/2 tsp. vanilla and 1/2 tsp. of almond extract.  I never thought of adding strawberries into pancake batter. The kids of course loved these!  Breakfast for dinner is always a hit....but whipped cream too?!! Extra special!  I served these pancakes with sausage and pineapple to complete our dinner!  Super tasty!

Strawberry Shortcake Pancakes
recipe very slightly adapted from Crumb

Ingredients:

Strawberry-Yogurt Pancakes:
1 cup flour
2 tbsp sugar
1 tsp baking powder
½ tsp baking soda
Pinch salt
2 eggs
½ cup plain Greek-style yogurt
⅔ cup milk
2 tbsp melted butter (plus more for the griddle)
1 tsp vanilla extract
1 cup finely diced strawberries

Toppings:
Whipped cream
Chopped strawberries
Maple syrup

Directions:
1.In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.

2.In a separate bowl, whisk together eggs, yogurt, milk, melted butter and vanilla until combined. Pour into the bowl of dry ingredients, and stir with a whisk until the batter is smooth and lump-free.

3.Heat a large skillet or griddle over medium heat. Grease lightly with butter. When the butter starts to sizzle, drop in ¼ cup portions of batter.

4.Dot the surface of the pancakes with chopped strawberries. Cook for about 2 minutes or until a few bubbles start to form on the top, then gently flip over and continue cooking until underside is golden brown, about 1-2 minutes longer. Transfer the finished pancakes to a baking tray in a warm oven. Repeat this process until the batter is finished, re-greasing the pan as needed.

5.To serve, stack two or three pancakes onto each plate. Garnish each stack with a spoonful of chopped strawberries and a dollop of whipped cream. For those with a sweet tooth, drizzle with a little maple syrup or dust with icing sugar before digging in.

Family Rating: 2 thumbs up.

Yummy Sweet Potato Casserole

My daughter's birthday was a few weeks ago and we had some family over to celebrate.  My husband cooked up a ham and we made a bunch of sides to go with it.  I had some sweet potatoes (from that 5 lb. box I got on sale) that I wanted to use up so I added this to the menu at the last minute.  I'm glad that I did.  Everyone really enjoyed this. It was creamy and sweet.  A perfect side for when you want a change from regular potatoes.

Yummy Sweet Potato Casserole
recipe from allrecipes.com, courtesy of TINA B

Ingredients:
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Directions:
1.Preheat oven to 325 degrees F.  Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

2.In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.

3.In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

4.Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Family Rating: 2 thumbs up.

Baked Carrot Cake Doughnuts with Pineapple Cream Cheese Frosting

I made these doughnuts several weeks ago but just thinking about them as I type this has my mouth watering.  I love carrot cake....minus the nuts.  My husband always comments that doughnuts and muffins are just an excuse to eat cake for breakfast.  I find nothing wrong with that!  I saw these doughnuts and knew I'd be making them.  Carrot Cake for breakfast?  Yum!  And Pineapple Cream Cheese Frosting?! Even better.  These were more time-consuming to make then doughnuts I've made in the past, but were well worth it.  My son watched me as I made these and asked, "Are you going to put the batter in the ziploc bag again?"  Of course I was!  The ziploc bag definitely cuts down on mess and helps with even portions.  These doughnuts were so tasty and ones that I will be making again!  We all loved them!

Baked Carrot Cake Doughnuts with Pineapple Cream Cheese Frosting
recipe from Diethood.com via Life's Simple Measures

Yield:  18 doughnuts

Ingredients:
For the Carrot Cake Doughnuts:
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 stick butter, softened
2/3 cup light brown sugar
1/2 teaspoon salt
1 whole egg
1/2 teaspoon pure vanilla extract
2/3 cup plain yogurt
2/3 cup crushed pineapple, drained, reserve 4 tablespoons juice for the frosting
2/3 cup finely shredded carrots

For the Pineapple Cream Cheese Frosting:
4 tablespoons butter, softened
4-ounces cream cheese, softened
4 tablespoons pineapple juice
1 cup powdered sugar

Directions:

For the Carrot Cake Doughnuts:
Preheat oven to 375. Lightly grease the doughnut pan; set aside.

In a medium sized mixing bowl sift together the flour, ground cinnamon, nutmeg, baking powder, and baking soda; set aside.

In a large mixing bowl cream together the butter, light brown sugar, and salt. Add egg, vanilla, and yogurt; beat until smooth. Add flour mixutre. Stir in pineapple and carrots.

Spoon the mixture into a ziploc bag and pipe batter into prepared pan, filling only 1/2 way up the doughnut cavities.

Bake for 10 minutes.

Cool doughnuts in pan for 10 minutes, then invert onto a wire rack.

In the meantime prepare the Pineapple Cream Cheese Frosting

In a large mixing bowl cream together the butter and cream cheese until smooth. Pour in the pineapple juice and powdered sugar; continue to beat until completely blended and smooth.

Frost the doughnuts when cooled.

Family Rating: 2 thumbs up.

This post shared at:
Foodtastic Friday @ Not Your Ordinary Recipes
Work it Wednesday @ High Heels & Grills

Roasted Asparagus

This was another vegetable side dish that I made for our Easter dinner.  We always have asparagus at Easter.  They are in season at this time of year and usually on sale.  This dish is super easy to make and so simple, yet very tasty!  This is definitely going to be our go-to asparagus recipe.

Roasted Asparagus
recipe adapted from foodnetwork.com, courtesy of Tyler Florence, How to Boil Water

Ingredients:
2 cloves garlic, minced
2 bunches medium asparagus
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional

Directions:
Preheat the oven to 450 degrees F.

Trim the woody ends from the asparagus, usually about 1 1/2 inches. Spread the spears in a single layer on a baking sheet, drizzle with t tablespoons of olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.

Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus.

While asparagus are cooking heat remaining 1 tablespoon of olive oil in small saute pan over medium heat.  Add garlic and saute for a couple of minutes.  Mix into roasted asparagus on baking sheet.

 Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.

Family Rating:  2 thumbs up.

Asian Barbequed Butterflied Leg of Lamb

Okay, these next few days I will be posting and catching up on recipes that I made for Easter. Yes, as usual, I'm behind on my posts! I hosted Easter dinner for my family, including my sister and her husband and children, who traveled up from Maryland.  My husband and I love lamb but we rarely make it. We decided to make it for our Easter dinner since my brother and brother-in-law also really like it.  I tend to lean more towards asian flavors when marinating, as I did when choosing this recipe.  This recipe was super easy.  We put the marinade together and marinated the lamb overnight.  Another plus of this recipe is that it is grilled.  My husband took care of the cooking of this while I was inside cooking up all the side dishes.  This was one of those rare occasions when a double oven would come in really handy!  We all enjoyed this lamb! It was really flavorful and well-cooked.  My husband cooked it perfectly where the ends were more cooked for those, like me, who prefer their meat a little more well done, and the middle was rare, like the way he enjoys it. 

BTW:  My sister is a vegetarian.  Although she's fine eating a meal of side dishes, I try to have a main dish type protein for her.  We ended up doubling this sauce and marinating a block of firm tofu in some of it overnight.  We then quick-fried it in a pan over high heat for a couple minutes on each side.  It was a tasty dish that even us non-vegetarians were eating.  Sadly enough, I did not get a pic of the dish before it was eaten up. 

Asian Barbequed Butterflied Leg of Lamb
recipe adapted from allrecipes.com, courtesy of Cindy

Ingredients:
2/3 cup hoisin sauce
6 tablespoons rice vinegar
1/2 cup minced green onions
1/4 cup soy sauce
4 tablespoons minced garlic
2 tablespoons honey
1/2 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper
1 (5 pound) boneless butterflied leg of lamb

Directions:
1.In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, soy sauce, garlic, honey, sesame oil, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.


2.Preheat grill for high heat.

3.Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.

Family Rating: 2 thumbs up!

This post is shared at:
Foodtastic Friday @ Not Your Ordinary Recipes
Tasty Thursdays @ The Mandatory Mooch

Goat Cheese Pizza with Caramelized Onions and Mushrooms

I made this pizza almost a month ago and haven't had a chance to post it until now.  Just thinking about it though is making my mouth water.  I rarely repeat recipes but this pizza features some of my favorite things....goat cheese, caramelized onions, and mushrooms! This was definitely a more time-consuming pizza to make, just in caramelizing the onions and sauteing the mushrooms.  But it is well worth it if you have the time!  My husband and I fnished this pizza off in one sitting, though I could probably have eaten the whole thing myself, or vice versa!  I always make the kids a plain cheese pizza to go with whatever specialty pizza I end up making.  My daughter eats none of the ingredients on this pizza and I snuck my son some goat cheese crumbles, since that's all he enjoys from this! 

Goat Cheese Pizza with Caramelized Onions and Mushrooms
recipe adapted from Meatless Mediterranean

Ingredients:
1 Pizza dough 2 1/2 tablespoons extra virgin olive oil, divided

1 medium red onion, halved and thinly sliced into 1/2 rings
8 ounces mushrooms, sliced
1 clove garlic, minced
1/2 cup part-skim ricotta cheese
1 cup shredded mozzarella cheese, divided
1 tablespoon grated Parmesan cheese
3-4 ounces goat cheese, crumbled
salt and pepper

Directions:
Preheat pizza stone in oven to 425 degrees Fahrenheit.

Prepare the pizza crust to roughly form a 12-inch circle.

In a medium skillet, heat 1 1/2 tablespoons of the olive oil over medium to medium-low heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, season with salt and pepper, and cook for another 25-35 minutes, stirring occasionally, until the onion starts to caramelize. Remove the onion from the skillet set aside.

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the mushrooms and the garlic, along with salt and pepper to taste. Saute for 4-6 minutes, until the mushrooms are cooked through and most of the liquid from the mushrooms has evaporated. Remove the mushroom mixture from the heat and set aside.

Spread the ricotta cheese in a thin layer over pizza crust. Next spread the caramelized onions evenly over the ricotta. Sprinkle with 1/2 cup of the shredded mozzarella and the grated Parmesan. Top with the mushrooms and then the goat cheese. Top it off with the remaining 1/2 cup of mozzarella.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

Mommy & Daddy Rating: 2 thumbs up!

This post is shared at:
Foodtastic Friday @ Not Your Ordinary Recipes
Tasty Thursdays @ The Mandatory Mooch

Cornbread Pancakes

Sometimes I meet old co-worker friends for dinner.  When I do this, my husband drives to a different train station, I drive down with the kids and we do a kid pass-off.  However, even on these nights I am nice enough to make everyone a home-cooked dinner!  In this most recent case it was a breakfast for dinner meal that's easy transportable because I don't think I mentioned that the kids end up eating their dinner in the car.  The drive is about thirty minutes and coincides with "normal" dinner time.  They had these pancakes, sausage links, and an apple (my daughter) or a banana (my son).  Of course, I should have realized what a mess my son would make with syrup in the car......yeah, the syrup ended up all over his jacket and the car seat.  I was wondering why the buckle kept getting stuck! Luckily, it was nothing that some cleaning wipes couldn't take care of!  Back to these pancakes though.....we all loved them.  (I ended up having the leftovers for breakfast!).  The cornmeal and sugar gave these pancakes the flavor of cornbread (which we all love!).   We will definitely be making these again soon! 

Cornbread Pancakes
recipe from allrecipes.com courtesy of CocoBean

Ingredients:
3/4 cup all-purpose flour
3/4 cup cornmeal
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons butter, melted and cooled

Directions:
1.Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.


2.Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.

Family Rating: 2 thumbs up!

The SRC Reveal: Braised Country Style Pork Ribs in Ginger Ale & Hoisin Sauce

It's once again time for The Secret Recipe Club reveal.  This month I was assigned The Keenan Cookbook.  The blog is run by couple Chris and Rachel.  They use their blog as a way to archive their family recipes, old and new.  While perusing the blog I bookmarked these Peach-Upside Down Muffins and this Caramelized Onion & Spinach Olive Oil Quick Bread to make at a later time.  However, I wanted to cook a dinner and ended up making this Braised Country Style Pork Ribs in Ginger Ale & Hoisin Sauce.  I wanted to fit in another cool weather, comfort food type dish while I'm waiting for the warmer weather to arrive.  (Yes, it's technically spring, but it's still feeling pretty chilly here in NY!)  I've braised ribs before in the Dutch Oven and I've cooked with hoisin sauce.  I thought that the ginger ale sounded like an interesting addition to this recipe.  Being a stay-at-home mom I had the luxury of being able to make this meal for a weeknight dinner for us.  However, Chris and Rachel left make-ahead directions, which I've also included.  Otherwise, this would be perfect meal to make when you have a nice, relaxing weekend.  This was super easy to put together.  The longest time was spent shredding the pork (I didn't use boneless ribs!).  I doubled the sauce, as suggested, because we also are a sauce-loving family!  We all enjoyed this dish a lot!  When my son eats all of his dinner and asks for extra sauce on his rice, it's a winner! 

Braised Country Style Pork Ribs in Ginger Ale & Hoisin Sauce
Recipe from The Keenan Cookbook via The Cookin' Canuck

Ingredients:
2 lbs. country-style (boneless) pork ribs
1 tsp kosher salt
3/4 tsp freshly ground black pepper
2 tbsp vegetable oil
1 tbsp peeled and finely chopped fresh ginger
2 garlic cloves, finely chopped
1 cup good-quality ginger ale
1/2 cup low-sodium chicken broth
2 tbsp hoisin sauce
2 tsp soy sauce
1 tsp cornstarch
2 tsp water

Directions:
1.Preheat oven to 325 degrees F.

2.Season pork ribs with kosher salt and black pepper. Heat vegetable oil in a large Dutch Oven pan over medium-high heat. Brown the pork, 2 to 3 minutes per side. Remove the pork to a plate and set aside.

3.Turn the heat to medium and remove all but 1 teaspoon of the oil. Add chopped ginger and garlic. Sauté for 30 seconds. Add ginger ale, chicken broth, hoisin sauce, and soy sauce. Stir with a whisk until the hoisin sauce dissolves. Add the pork ribs to the pan and turn to coat. Put the lid on the Dutch Oven and cook in the oven until the meat is very tender, turning occasionally, about 2 hours.

4.Lower the oven heat to 200 degrees F. Remove the ribs from the braising liquid, place in an oven-proof dish, and keep warm in the oven.

5.Skim fat off the surface of the liquid. Set the saucepan with the braising liquid over medium heat and boil until the sauce reduces by half. In a small bowl, stir together arrowroot or cornstarch and water. Whisk into the sacue and cook for an additional 5 minutes.

6.With two forks, shred the pork into bite-sized pieces and stir into the sauce. Serve over rice. Garnish with sliced green onions.

7.Make-ahead: Once the ribs are cooked, let cool completely. Cover the Dutch Oven and store in the fridge for up to two days. When ready to use, uncover and skim off the fat. Reheat the ribs over medium heat for about 10 minutes. Remove the ribs from the pan, keep warm, and follow the directions above for finishing the sauce.

Family Rating: 2 thumbs up!

Leek Fritters: IHCC

I am very excited to be participating in my very first post for the I Heart Cooking Clubs.  I have been eyeing the group from afar, having joined the e-mail list but never participating until now.  The group features two chefs a year.  Yes, only two chefs. By the end of the six months, you will really get to know the featured chef.   There are weekly themes and you are free to choose any recipe by the featured chef to make, that fits the theme.  This week is the first week featuring chef Yotam Ottolenghi.  Therefore, I found it a fitting time to "jump in and get my feet wet."  I will admit that I had never heard of this chef before joining this group.  From I Heart Cooking Clubs:

"Ottolenghi is an Israeli-born chef, cookbook writer, and restaurant owner who specializes in marrying his native Middle Eastern cuisine with Mediterranean and Asian flavors. He is also known as a champion of vegetables, or rather as 'the man who sexed up vegetables'. His innovative vegetarian recipes delight the palate with fresh bold flavors. Ottolenghi has three best-selling cookbooks: Ottolenghi: The Cookbook, Plenty, and Jerusalem."

I borrowed Plenty from my local library and thought that for this week's theme "Anything Goes" I'd start with some Leek Fritters.  The only change I made was using 1/2 of a jalapeno pepper in place of the red chile pepper that the recipe calls for.  One, because my grocery store did not have any red chiles and second, because I thought that my kids might eat these and didn't want them to be too spicy.  Well, I shouldn't have worried about that!  They did have a bite, but they weren't digging the leeks.  My husband and I found these to be really tasty though!  These definitely took some time to make but I purposefully chose to make them today when I knew that I'd have plenty of time.  These were really flavorful in themeselves but the sauce added another layer of deliciousness!  I'm looking forward to cooking more with the I Heart Cooking Club and exploring more of Ottolenghi's recipes!

Leek Fritters
recipe from Plenty: Vibrant Vegetable Recipes from London's Ottolenghi.


Ingredients:
3 leeks,(1 lb in total, trimmed weight)
5  shallots, finely chopped
2/3 cup olive oil
1 fresh red chile, seeded and sliced
1/2 cup parsley, finely chopped
3/4 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1 tsp sugar
1/2 tsp salt
1 egg white
1 tbsp baking powder
3/4 cup plus 1 tbsp. self-rising flour
4 1/2 tbsp. unsalted butter, melted
2/3 cup milk
1 egg

For the Sauce:
1/2 cup greek yogurt
1/2 cup sour cream
1/2 cup parsley leaves, chopped
2 cups cilantro leaves, chopped
2 garlic cloves, crushed
2 tbsp lemon juice
3 tbsp olive oil
1/2 tsp salt

Directions:
First make your sauce. Blitz all the sauce ingredients together in a food processor or blender until a uniform green. Set aside for later.

Slice the leeks into 1-inch thick pieces, then rinse and drain in a colander. Pour half the olive oil in a medium pan and cook the shallots and leeks over medium heat for 15 minutes, or until they have softened. Place the mixture in a large bowl, add the pepper, parsley, spices, sugar and salt, then leave to cool.

Whisk the egg white to soft peaks in a medium bowl, then gently fold into the cooled leek mixture.

In another bowl combine the flour, baking powder, egg, milk and butter to form a batter. Spoon in the vegetable mixture and gently stir to combine.

Heat 2 tbsp of oil in a large frying pan on a medium flame. Once hot spoon in half the batter to form four large fritters. Fry for 2-3 minutes on each side, or until golden and crisp. Remove, drain on kitchen towels and keep warm. Repeat with the remaining batter.

Serve the fritters warm with the sauce. Any leftover fritters will be delicious eaten cold the next day.

Mommy & Daddy Rating: 2 thumbs up!

Baked Chicken Burritos with Sour Cream-Poblano Sauce

When I first found this recipe I was hesitant to make it because the sauce didn't seem kid-friendly with the poblanos and all.  However, it looked so good that I decided that I could make it and serve the kids theirs without sauce.  BTW:  even though the kids didn't have the sauce, the poblanos didn't make it too spicy at all.  They could have eaten it but had plain sour cream instead.  Because the original recipe only served two I doubled everything.  I was able to fill 8 burrito sized tortillas (which were definitely on the smaller side, compared to some of the larger tortillas that I saw) with a little extra filling left over.  I didn't end up doubling the sauce, knowing the kids weren't going to eat it, but I should have!   The burrito filling was really flavorful and tasty but the sauce definitely took it to another level!  I served these with some yellow rice and some veggies to complete the meal.  Although a bit time-consuming to make, with the filling preparation, the rolling of the burritos, and the baking time, they are definitely worth it!

Baked Chicken Burritos with Sour Cream-Poblano Sauce
Recipe adapted from Kate's Recipe Box, originally from Smells Like Home

Ingredients:

For the burritos:
1 1/2 t. vegetable oil
1 large onion, diced
1 lb. ground chicken
2 cloves garlic, minced
3 t. tomato paste
1 can black beans, drained and rinsed
1/2 cup water
1/2 t. cumin
1/2 t. oregano
1 1/2 t. chili powder
1 t. brown sugar
Kosher salt
1 cup shredded Monterey Jack
8 burrito-sized tortillas
Cooking spray

For the sour cream-poblano sauce:
1 poblano pepper
1 T. butter
1 T. flour
1/3 c. chicken broth at room temperature
1/4 c. light sour cream
Kosher salt and freshly ground black pepper

Directions:
Preheat the oven to 400F degrees and spray a rimmed baking sheet with cooking spray.

Heat a large skillet over medium heat, and then add the oil. Once hot, add the onions and cook for 3-5 minutes until they begin to soften. Place the ground chicken in the pan and cook, stirring occasionally, until well browned and drain any excess grease. Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans. Add the water, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste. Reduce heat and simmer until most of the liquid has been absorbed.

Place 2 tablespoons of the cheese at the end of each tortilla and then spoon some of the chicken and bean mixture over the top. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. Place seam-side down on a baking sheet and lightly spray the tops of the burritos with cooking spray. Bake for about 20 minutes, until tortillas are golden brown and crispy.

Meanwhile, make the sauce.  Roast the peppers under the broiler until all sides are well-charred. Peel the peppers, remove the stems and seeds, and dice them.

Heat a small sauce pan over medium heat and melt the butter; stir in the flour and cook for an additional minute, stirring constantly. Slowly whisk in the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened. Stir in the sour cream and warm through. Season to taste with salt and pepper. Serve the sauce over the baked burritos.

Family Rating: 2 thumbs up!

This post is shared at:
Time to Sparkle @ The Recipe Critic
Tasty Tuesdays @ 33 Shades of Green
Back for Seconds Social Link Party @ Back for Seconds

Black Bean Turkey Burgers with Avocado Ranch Sauce

Every now and then, my almost seven year old daughter asks if she can help me cook dinner.  She ended up helping me make these burgers.  Almost every night I make a new recipe and I'm not always sure how it will turn out.  Once these were cooking in the pan, my mouth started watering and I knew that these were going to be great!  My prediction was confirmed when my daughter took a bite of her burger and said these were the best burgers she's had.  I only give the kids half a burger each but she asked for seconds and requested a burger to take with her for lunch the next day.  Definitely a winner of a meal!  Another plus is that this recipe makes 8 burgers, so we had plenty of leftovers for lunches for us all.  Although this burger is really flavorful in itself I thought that the sauce added another layer of deliciousness.  My picture does not do this burger justice!

Black Bean Turkey Burgers with Avocado Ranch Sauce
recipe from I Thee Cook, adapted from Paula Deen

Yield:  8 burgers


Ingredients:
1 tablespoon olive oil
1 1/4 pounds ground turkey
1/2 (15-ounce) can black beans, rinsed, drained, and lightly mashed
1 cup crushed tortilla chips
1 tablespoon chile powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Avocado Ranch Sauce (recipe below)

Directions:
Heat the olive oil in a large skillet over medium-high heat. In a large bowl, combine the turkey, beans, tortilla chips, chile powder, cumin, salt, pepper, garlic, and onion powder. Use your hands to form the mixture into 8 equal sized patties. Cook the patties until no longer pink in the middle, 4 to 5 minutes per side. Serve on buns with avocado ranch sauce and some lettuce.

Avocado Ranch Sauce

Ingredients
2 ripe avocados
1 cup Ranch dressing
1/2 cup milk
1/2 cup sour cream
1/4 cup fresh lime juice
2 teaspoons hot sauce
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Directions:
Cut avocados in half; scoop pulp into a food processor or blender.

Add 1 cup Ranch dressing and remaining ingredients to food processor. Process until avocado mixture is smooth, stopping to scrape down sides. Cover and chill at least 1 hour or up to 3 days.

Family Rating: 2 thumbs up!

This recipe is shared at:
Tasty Tuesdays @ 33 Shades of Green
Back For Seconds Social Link Party @ Back for Seconds
Time to Sparkle @ The Recipe Critic

Chicken Cordon Bleu Casserole

Although it's officially spring, the weather here in New York still feels like winter.  Cold enough that a casserole for dinner sounded good.  My kids have gotten used to me asking, "How would you rate tonight's dinner?" that my daughter often volunteers her rating before I even ask.  Another dinner that I made this past week (my Secret Recipe Club recipe which will be revealed April 8) was first rated 10 thumbs up!  But once my daughter tasted this she edited her previous rating.  "That one gets down a little to maybe 8 1/2 or 9 and this dinner gets 10 stars!"  This has all the flavors and components of Chicken Cordon Blue in a one dish meal.  This was a dinner that we all enjoyed....even my picky eater of a son!  A couple of days after I made this my dad came over to watch the kids so my husband and I could go out to dinner with my brother.  I had some of this leftover that I told him he could eat for dinner.  He enjoyed this so much that he's been asking me for the recipe.  A reminder to myself to read through a recipe in its entirety either the night before or earlier in the day.  If you don't pre-make some of this, it can take over 2+ hours.  I had some Tyson already cooked grilled chicken breasts in the freezer which I thawed in the microwave and then marinated while I finished prepping this.  So, it didn't get the hour of marinating time but it saved me about 30 minutes of chicken cooking time.  Plus, the chicken had a grilled/smoky flavor that added a nice touch to the dish.  I also bought the already diced cooked ham which saved chopping time.  With a pint of heavy cream this is not a "light" dish but it is really tasty!

Chicken Cordon Bleu Casserole
recipe adapted from I Thee Cook

Ingredients:

2 Boneless Skinless Chicken Breasts, cooked and chopped
1 cup Honey Dijon Salad Dressing
1/2 Pound diced ham
1 pound large pasta shells

Cheese Sauce:
1 pint heavy cream
1 tsp prepared Dijon mustard
3/4 tsp onion powder
1/2 tsp salt, and then to taste
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1 Tbsp all-purpose flour
8oz Monterey Jack Cheese, shredded
8oz Swiss Cheese, shredded
1/2 cup bread crumbs

Directions:
Place chicken in a zip lock bag with honey dijon dressing and marinate for an hour.

Preheat oven to 350 degrees. Place chicken in a baking dish and bake for about 30 minutes.

While chicken is baking cook pasta according to package directions drain and set aside.

To prepare the cheese sauce add the heavy cream to a sauce pan and heat over medium low heat, whisk in the flour and add the rest of the ingredients in the order they are written. Continue cooking and stirring frequently until sauce is thickened and cheese is melted. Pour cheese sauce over pasta stir to coat. Add chicken and ham.  Mix into pasta.

Grease a 9 x 12 casserole dish and pour pasta mixture into dish. Sprinkle bread crumbs over the top and bake for 25-35 minutes.

Family Rating: 2 thumbs up.

This post is shared at:
Melt in Your Mouth Monday Recipe Blog Hop @ Make Ahead Meals for Busy Moms
Recipe Sharing Monday @ Jam Hands
Making the World Cuter Monday @ Making the World Cuter
Motivate Me Monday @ Keeping it Simple

Apple Brown Sugar Coffe Cake

Recently a friend came over to visit with her seven month old baby son.  She offered to stop at a local restaurant and pick up sandwiches for lunch and I made dessert for us.  I decided to make this coffe cake that I had bookmarked for awhile since I knew that there would be leftovers which would make a great breakfast treat.  This cake was nice and moist and I liked the addition of apples.  Like Edesia's my glaze didn't really glaze the cake, but ended up soaking into the cake.  When it hardened on the top it ended up giving the cake a little crunch which I actually enjoyed.  Luckily, I don't make sweets very often, because this recipe does use lots of sugar, with the cake, crumble, and glaze....but my friend and I (and the family!) both thought it was worth it!

Apple Brown Sugar Coffee Cake
recipe from Edesia's Notebook, originally from Emeril Lagasse

Yield:  24 servings

Ingredients:

For the Cake:
½ cup (1 stick) butter, softened
1½ cups brown sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
2 cups peeled, cored, and chopped apples

For the Crumble Topping:
½ cup brown sugar
½ cup flour
½ tsp cinnamon
4 tbsp butter, softened

For the Brown Sugar Glaze:
½ cup brown sugar
½ tsp vanilla extract
2 tbsp water

Directions:
Preheat oven to 350°. Coat a 9x13” glass baking dish with baking spray.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, sour cream, and vanilla. In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Add dry ingredients to the wet ingredients. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Family Rating: 2 thumbs up!

This post is shared at:
Foodtastic Friday @ Not Your Ordinary Recipes
Full Plate Thursday @ Miz Helen's Country Cottage
Tasty Thursdays @ The Mandatory Mooch
Showcase Your Talent Thursday @ What's Cooking, Love?

Spicy Eggplant and Tofu Stir Fry

My sister is a vegetarian.  She was up visiting  from Maryland with her family several weeks ago.  My husband and I had planned an asian inspired dinner including spicy rice and pork tacos.  I wanted to have something for my sister to eat, besides side dishes, and knew when I found this recipe that it was what I was going to make.  Ashlee at Veggie by Season, where I found this recipe, was inspired by P.F. Chang's Chicken and Eggplant when she created this dish.  I've only eaten at P.F. Chang's a couple of times and have never tried that dish, so I have nothing to compare it to.  However, this recipe was really easy to make and had great flavor!  Everyone (including the non-vegetarians) enjoyed this.  Since my husband and I love tofu, this is definitely a dish that I'd make again for us....the kids, not so much!

Spicy Eggplant and Tofu Stir Fry
recipe slightly adapted from Veggie By Season

Ingredients:
2 tsp. sesame oil
1 large eggplant, slightly peeled and diced in 1" chunks (about 2 lbs.)
Kosher salt
1/4 c. soy sauce
1/4 c. vegetable stock
2 tbsp. rice wine vinegar
2 tbsp. sherry
1 tbsp. sriracha
1 tbsp. dark brown sugar
1/2 tsp. ground pepper
4 scallions, white and green parts, trimmed and sliced
2 garlic cloves, minced
2 tsp. cornstarch
1 block of firm tofu, pressed and cut into 1-inch cubes

Directions:
Heat a pan over medium heat.  Add sesame oil and eggplant, season with salt and stir fry for 5 minutes, until caramelized and slightly softened.

In a small bowl whisk together the soy sauce, vegetable stock, sherry, sriracha, sugar, pepper, scallion, garlic and cornstarch. Pour over eggplant and turn heat to low.

Mix eggplant with sauce, bring to a low simmer. Gently stir in tofu, combining with eggplant and sauce.

Simmer mixture for another 5-8 minutes, until eggplant is tender.

If mixture gets too dry, add another splash of vegetable stock or soy sauce (in equal parts).

Family Rating: 2 thumbs up!