Pancakes for a rainy day

Waking up to a rainy day on the weekend is no bueno. As I laid in bed Saturday morning and my stomach growling, I thought that this would be a great morning to make chocolate chip pancakes with bacon and maple syrup on top! Well...maybe just the syrup since my bacon was no bueno as well. :(

I love making pancakes because they're so easy and you usually have all the ingredients in the pantry!

Click on the image to get a larger view of the recipe! The recipe doesn't include chocolate chips, but I usually put in at least a cup.

Weight Watchers Three Bean and Pork Slow Cooker Chili

I feel like I'm a chili whore right now because I think this is the third chili recipe I have made this year and maybe even in the past six months. What can I say? Throwing a bunch of ingredients in a slow cooker and creating awesome-ness makes me feel like I could maybe try out for Top Chef: Slow Cooker Style. Anyways, so, I've used three different types of meat: White Chicken Chili, Turkey and Sausage Chili, and now the Three Bean and Pork Chili, which by the way is a Weight Watchers recipe and it's only 5 points/cup...if you're counting. 

Ingredients

1 medium onion, chopped

2 medium garlic cloves, minced

1 cup carrots, chopped

1 Tbsp chili powder

1 tsp dried oregano, crushed

1 medium jalapeno, seeded and chopped

½ tsp salt

½ tsp black pepper

2 pound lean pork tenderloin, trimmed of fat and cut into 1-inch chunks

15 oz canned black beans, drained and rinsed

15 oz canned kidney beans, drained and rinsed

15 oz canned pinto beans, drained and rinsed

1 cup tomato puree

29 oz canned diced tomatoes with green pepper, celery and onion, undrained

6 oz can tomato paste

Instructions

1. Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker.  Stir.  Add remaining ingredients.  Stir again.
2. Cover and cook at HIGH setting for 6 – 8 hours.  (Note:  start the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 – 4 hours, if you prefer.) 

Am's Red Wine Beef Stew

My BFF for life, Anne Marie, made this dish last year while J. Wo and I visited and I couldn't help but get the receipe from her for another comfort dinner this week.

2lbs Stew Beef

1 1/2 cups Red Wine

1 1/2 cans Cream of Mushroom soup

1 pkg. dry Lipton's Onion Soup Mix

1 pkg fresh mushrooms

Splash of Worcestershire

Pinch of Salt & Pepper to taste

Combine all ingredients in a crock pot. Cook on high for 4-6 hours.

I ate mine over rice but mashed potatoes are good too!

Hey, Ma! Can we get some meatloaf?!

Such the ultimate comfort food for me on these cold rainy days: meatloaf with mashed potatoes. You can never go wrong no matter what recipe you use. I was gonna go with a Paula Deen recipe that probably called for 14 ingredients, but found this recipe on the back of a Lipton Onion Soup Mix box. Super Easy!


1 envelope Lipton® Recipe Secrets® Onion Soup Mix
2 lbs. ground beef
3/4 cup plain dry bread crumbs*
2 eggs
3/4 cup water
1/3 cup ketchup

1.	Preheat oven to 350°. Combine all ingredients in large bowl.
2.	Shape into loaf in 13 x 9-inch baking or roasting pan.
3.	Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.

Calories 320, Calories From Fat 70, Total Fat 8g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 125mg, Sodium 590mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 3g, Protein 28g, Vitamin A 4%, Vitamin C 4%, Calcium 4%, Iron 20%

For my mashed potatoes, I always just make it up as I go and just keep tasting until it's just right! But here is a mashed potato recipe from gourmet.com that I want to try some day because it looks so delish!

White Chicken Chili

Just had this for dinner Sunday night and it was delish! The perfect weather for some chili!

White Chicken Chili

Ingredients
1 1/2 to 2 pounds white chicken, chopped into bite-sized pieces
1 can chicken broth
2 medium onions, finely chopped
14 oz. green salsa (tomatillo salsa) or your favorite red salsa
48 oz. Great Northern Beans
8 oz. shredded Monterey Jack Cheese or Pepper Jack Cheese

Directions
1. Saute onion in a small amount of olive oil in a large skillet.
2. Transfer to crock pot.
3. In the same skillet, cook chicken in a small amount of chicken broth. Transfer to crock pot.
4. Add remaining broth, salsa, beans with liquid to crock pot.
5. Cook on high 2-3 hours or low 4-6 hours.
6. Add shredded cheese in the last half hour.

Bananas for Frozen Banana Bites!!

I used pretzels, Butterfinger candy bars, chocolate graham crackers, m&m's and reese's pieces!



Jessica enjoying her bites!

Frozen Chocolate Dipped Banana Bites
From Bon Appétit

Ingredients

2 cups bittersweet chocolate chips
2 tablespoons canola oil
Assorted toppings (such as crushed chocolate sandwich cookies, toffee bits, Butterfinger candy bars, chopped salted peanuts toasted shredded coconut, crushed chocolate dipped pretzels, crushed pretzels, chopped hazelnuts)
3 ripe bananas, cut into 1/2 inch thick slices

Directions

1. Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.

2. Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers or utensil, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate.

3. Drop dipped banana in 1 topping. Using clean hand or utensil, sprinkle more topping over banana to coat; transfer to foil-lined sheet.

4. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.

Makes 36 banana bites.

Real Simple's Guide to a Month of Easy Dinners

I'm gonna try and take this on...we'll see how long it lasts. Get your appetite ready!

Week one:


Tilapia with Peppers and Olives

Serves 4 Hands-On Time: 20m Total Time: 20m

Ingredients

• 2 tablespoons olive oil
• 4 6-ounce tilapia fillets
• kosher salt and black pepper
• 2 red bell peppers, thinly sliced
• 1 onion, thinly sliced
• 1/2 cup pitted green olives
• 1/2 cup fresh flat-leaf parsley, chopped
• 2 tablespoons fresh lime juice

Directions

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the fish with 1⁄4 teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
2. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Cook the peppers and onion, stirring often, until tender, 8 to 10 minutes. Stir in the olives, parsley, lime juice, and 1⁄4 teaspoon each salt and pepper. Serve with the fish.

Spicy Orange-Glazed Drumsticks with Green Beans

Serves 4 Hands-On Time: 15m Total Time: 45m

Ingredients

• 1/4 cup orange marmalade
• 1/2 teaspoon chili-garlic sauce (found in the Asian section of the supermarket)
• 8 chicken drumsticks (about 2 1/2 pounds)
• kosher salt and black pepper
• 1 pound green beans
• 1 tablespoon butter
• 4 corn bread muffins, warmed

Directions

1. Heat oven to 400º F. In a small bowl, mix the marmalade and chili-garlic sauce.
2. Season the chicken with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Roast on a foil-lined baking sheet until cooked through, 35 to 40 minutes, brushing with the marmalade mixture during the last 10 minutes of cooking.
3. Meanwhile, bring a pot of salted water to a boil. Cook the green beans until tender, 4 to 6 minutes. Drain and toss with the butter and 1⁄4 teaspoon each salt and pepper. Serve with the chicken and muffins.

Beef and Bok Choy Stir Fry

Serves 4 Hands-On Time: 20m Total Time: 20m

Ingredients

• 1 cup long-grain white rice
• 1 tablespoon olive oil
• 1 pound flank steak, thinly sliced
• kosher salt and black pepper
• 4 heads baby bok choy, quartered
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon grated fresh ginger
• 1 tablespoon brown sugar

Directions

1. Cook the rice according to the package directions. Meanwhile, heat the oil in a large skillet over high heat. Season the steak with 1⁄4 teaspoon each salt and pepper and cook, turning often, until cooked through, 3 to 4 minutes. Transfer the steak to a plate.
2. Wipe out the skillet. Add the bok choy and 1⁄4 cup water and simmer, covered, until tender, 2 to 3 minutes.
3. Meanwhile, in a bowl, mix the soy sauce, vinegar, ginger, and sugar. Add to the bok choy in the skillet and bring to a boil. Add the steak and any accumulated juices and cook, tossing, until heated through, 1 to 2 minutes. Serve over the rice.

Turkey and Hot Sausage Chili

Courtesy of Mr. Emeril Lagasse



Ingredients

* 1 tablespoon vegetable oil
* 1 pound ground turkey
* 12 ounces hot Italian sausage, removed from casings and crumbled
* 2 teaspoons Essence, recipe follows
* 1 1/2 cups chopped yellow onions
* 1/2 cup chopped green bell peppers
* 1/2 cup chopped, roasted and peeled green poblano or Anaheim chiles
* 2 tablespoons minced garlic
* 2 tablespoons chili powder
* 1 1/2 teaspoons ground cumin
* 1/2 teaspoon salt
* 1 (12-ounce) lager beer
* 1 (28-ounce) can chopped tomatoes with their juice
* 2 cups cooked pinto beans, or canned beans, rinsed and drained
* 1/4 cup chopped fresh cilantro leaves
* 2 cups grated Monterey Jack cheese, garnish
* Tortilla chips, accompaniment

Directions

In a large pot, heat the oil over medium-high heat. Add the turkey, sausage and Essence, and cook, stirring, until the meat is no longer pink, 6 to 8 minutes. Add the onions, bell peppers, and chilies, and cook, stirring, until soft, about 3 minutes. Add the garlic, chili powder, cumin, and salt, and cook for 1 minute. Add the beer and tomatoes, stir well, and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes to 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot.

Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm until ready to serve.

To serve, ladle into large bowls and sprinkle each serving with 1/4 cup of cheese. Serve tortilla chips on the side.

*NOTE: When working with chile peppers, always wear rubber gloves and be careful not to touch your eyes or skin. Wash all utensils and cutting surfaces well with hot, soapy water before proceeding.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William and Morrow, 1993.

Fish Tacos

Fish:
* 1 tablespoon chili powder
* lime juice
* 1/2 teaspoon salt
* 1/2 teaspoon chipotle chile powder
* 1/4 teaspoon freshly ground black pepper
* 1 (1-pound) tilapia
* Cooking spray

Salsa:
* 1 cup diced peeled avocado
* 3/4 cup finely chopped tomato
* 1/3 cup finely chopped Vidalia or other sweet onion
* 1/4 cup chopped fresh cilantro
* 2 tablespoons fresh lime juice
* 1/4 teaspoon salt
* half a jalapeno finely chopped

Remaining ingredients:
* 8 (6-inch) corn tortillas

1. To prepare fish, combine first 5 ingredients in a small bowl. Rub chili powder mixture evenly over fish. Cover and chill 1 hour.

2. Prepare grill to medium-high heat.

3. Place fish on a grill rack coated with cooking spray; grill 5 minutes on each side. Remove from heat; let stand 10 minutes. Use a fork to flake the fish.

4. To prepare salsa, combine avocado and next 7 ingredients in a medium bowl.

5. Warm tortillas according to package directions. Spoon fish mixture evenly over each of 8 tortillas. Top each taco with salsa.

Calories: 353
Fat: 16g (sat 4.3g,mono 7.6g,poly 1.7g)
Protein: 27.9g
Carbohydrate: 27.7g
Fiber: 6.8g
Cholesterol: 40mg
Iron: 2.5mg
Sodium: 593mg
Calcium: 78mg

Grilled Pork Tenderloin with Green Mango

Picture taken from Cooking Light

bootcamp=no more eating white rice
solution: grilled pork tenderloin with green mango

it's the asian in me.

this was my dinner last night with some couscous.

Green mangoes are not fully ripe, and they lend sour flavor to Southeast Asian dishes. Their tartness contrasts with sweet carrot, refreshing mint and basil, and fiery peppers. Use an equal amount of unpeeled green apples if you can't find green mangoes.

Yield: 4 servings (serving size: 2 filled lettuce leaves)

Ingredients

Pork:

• 1/4 cup pineapple juice
• 2 tablespoons finely chopped peeled fresh ginger
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon sake (rice wine) or dry sherry
• 4 large garlic cloves, minced
• 1 (1-pound) pork tenderloin, trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

Salad:

• 1/2 cup shredded carrot
• 1/3 cup chopped fresh mint
• 1/3 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 1 large green (unripe) mango, peeled and shredded
• 1 jalapeño pepper, finely chopped

Remaining ingredients:

• 8 Boston lettuce leaves
• 1 cup mung bean sprouts

Preparation

1. Prepare grill to medium-high heat.

2. To prepare pork, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove pork from bag; discard marinade. Sprinkle pork evenly with salt and black pepper.

3. Place pork on grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155°, turning occasionally. Remove from heat; let stand 10 minutes. Cut into 1/2-inch-thick slices; cut each slice into thin strips, and keep warm.

4. To prepare salad, combine carrot and next 7 ingredients (through jalapeño) in a medium bowl; toss well.

5. Place about 1 1/2 ounces pork on each of 8 lettuce leaves; top each serving evenly with 1/4 cup mango mixture and 2 tablespoon bean sprouts.

Nutritional Information

Calories: 219

Fat: 5.5g (sat 1.8g,mono 2g,poly 0.6g)

Protein: 24.6g

Carbohydrate: 16.8g

Fiber: 2.2g

Cholesterol: 65mg

Iron: 2.1mg

Sodium: 545mg

Calcium: 39mg

Giada, I love you

This past weekend while we were lounging around we of course started watching the food network, which is the greatest channel on cable! I could watch it all day everyday. Anyways, Everyday Italian was on and we were soon enthralled by Giada's Baked Orzo with Fontina and Peas...it looked so delicious up on that screen. I wanted to eat it immediately. Obviously, that wasn't happening, but I did make it last night and it was more than I could have ever imagined. So, for all you cooks and non-cooking food lovers (it's actually pretty easy to make), I suggest you try and make it:



Prep Time: 25 minutes
Cook Time: 30 minutes
Yield: 6 to 8 servings

Ingredients:
4 cups chicken broth
1 pound orzo pasta
3 tablespoons butter, plus more to grease the baking dish
1 onion, chopped
8 ounces mushrooms, sliced
1 cup Marsala wine
1/2 cup heavy cream
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon dried thyme

Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.