Baked Beans

Okay, so it is hard to get a good picture of beans but let me tell you... these beans are AMAZING! I found the recipe at Pioneer Woman and I have to admit that I was a little hesitant because it uses pork and beans as the base. But, if PW says that it is better than soaking beans all night, then who am I to argue? I altered the recipe a tad (basically just to make it easier by throwing them in the crockpot) and they are the best baked beans ever! Seriously, we LOVED them! I can't wait to make them again!

Baked Beans
Recipe slightly altered from Pioneer Woman

8 slices bacon, chopped
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 tablespoons Dijon

Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes.

Mix beans through dijon in crock pot; add bacon, onion, and peppers. Cook on low until heated through.

Macaroni Salad

Pioneer Woman calls this the best macaroni salad ever and she is totally right! I made this for the 4th of July and then made it again on the 5th because it was gone WAY too quickly! I could eat this every day... so delicious! Definitely a keeper and it will be a regular at BBQs in the future!

Macaroni Salad
Recipe from Pioneer Woman

4 cups Elbow Macaroni

3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)

½ cups Black Olives, Chopped Fine

6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)

3 whole Green Onions, Sliced (white And Dark Green Parts)

½ cups Mayonnaise

1 Tablespoon Red Wine Or Distilled Vinegar

3 teaspoons Sugar, More Or Less To Taste

¼ teaspoons Salt, More To Taste

Plenty Of Black Pepper

¼ cups Milk (more If Needed)

Splash Of Pickle Juice (spicy Sweet Pickles)

Extra Pickle Juice To Taste

Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside.

Mix together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.

Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you’d like. (Dressing will seem a little thin, but it will thicken up as salad chills.)

Stir in olives, roasted red peppers (or pimentos), pickles, and green onions. Add more of any ingredient if you’d like more stuff going on! At the end, splash in a little more pickle juice and stir.

Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve!

30 by 30: Risotto

Risotto is one of those things that I have never made but really don't have a reason for not making. I mean, it is super easy and delicious. Yes, it requires more hands-on work since you need are stirring in the liquid a ladle at a time but it is worth it!

This recipe is very basic... a little onion, some parmesan, and parsley. My family inhaled it and I am looking forward to making it again!

Risotto
Recipe from About.com

1½ cups arborio rice

1 qt chicken stock

½ cup white wine

1 medium shallot or ½ small onion, chopped (about ½ cup)

3 Tbsp unsalted butter

1 Tbsp vegetable oil

¼ cup grated Parmesan cheese

1 Tbsp chopped Italian parsley

Kosher salt, to taste

Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.

In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.

Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.

Add the wine and cook while stirring, until the liquid is fully absorbed.

Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.

Note: It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.

Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.

Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.

Stir in the remaining 2 Tbsp butter, the parmesan cheese and the parsley, and season to taste with Kosher salt.

Risotto turns glutinous if held for too long, you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey.

Tropical Fruit Salad

The weather has been so warm here lately and we have been spending a lot of time outside in the backyard playing. My kids love fruit and have been asking for all different kinds to eat while outside. Last weekend I decided a fruit salad would be a nice snack. This salad was delicious! We loved it!

Enjoy!

Tropical Fruit Salad

1 mango, peeled & cubed
3 kiwis, peeled & cubed
1 banana, peeled & sliced
1 (10 oz) can pineapple chunks, drained
3 TBSP coconut
1 tsp lime juice

Mix all ingredients & serve.

Oven Roasted Broccoli

When I cook broccoli I usually just steam it and sprinkle with a little seasoning. My family loves it this way and it is very low maintenence. I saw this recipe for oven roasted broccoli and new that even though it takes longer than steaming it was going to be worth it!

This broccoli is delicious! The lemon zest and parmesan take it to a whole new level. We LOVED it!

Enjoy!

Oven Roasted Broccoli
Recipe adapted from Amateur Gourmet

4 lbs broccoli, cut into large florets
Olive Oil
Salt & Pepper
4 cloves garlic, minced
Zest and juice of 1 lemon
Parmesan Cheese

Preheat oven to 425.

Toss broccoli with olive oil, salt, pepper, and garlic. Put on foil lined cookie sheet.

Roast in oven for 20-25 minutes.

Remove from oven and toss in lemon juice, zest, and parmesan.

Creamy Chicken Taquitos and Homemade Refried Beans

I love any type of Mexican food and when I saw these taquitos on Pinterest I knew I would be trying them soon. They were super easy to make and incredibly delicious! The filling was super creamy thanks to the addition of cream cheese. YUM!

The refried beans were super easy, too. I just threw dried beans, seasonings, onion, and jalepeno into the crockpot and let it cook for 8 hours. Then I mashed them, added a little cream cheese for creaminess, and enjoyed them! What a delicious dinner!

Enjoy!

Creamy Chicken Taquitos
Recipe from Annie's Eats

3 oz. cream cheese, softened

¼ cup salsa

1 tbsp. freshly squeezed lime juice

1 tsp. chili powder

½ tsp. cumin

½ tsp. onion powder

2 cloves garlic, minced

3 tbsp. chopped cilantro

1-2 green onions, chopped

2 cups shredded cooked chicken

1 cup shredded Mexican cheese (cheddar, pepper jack, etc. would also be good)

10-12 6-inch flour tortillas

Cooking spray

Kosher salt

Preheat the oven to 425˚ F. Line a baking sheet with a silicone mat or parchment paper.

In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix thoroughly until well combined.

Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-3o seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla. Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet. Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt. (You may be tempted to skip the sprinkle of salt, but it really adds a nice touch.)

(To freeze before baking, transfer the baking sheet to the freezer and chill the assembled taquitos 30-60 minutes. Transfer to a freezer-safe container or plastic bag. To bake from the freezer, simply add a few additional minutes to the original baking time, until the filling is warmed through.)

Bake 15-20 minutes, until crisp and golden brown. Serve with sour cream and salsa, if desired.

Homemade Refried Beans
Recipe from Budget Bytes

1 lb dry pinto beans
1 medium onion
1 medium jalepeno
1 TBSP minced garlic
1 tsp cumin
1/2 tsp chili powder
10-15 cranks black pepper
1 TBSP salt
6 cups water

Spread the dry beans out onto a baking sheet to pick through them and remove any stones or bad pieces. Place the beans in a colander and rinse with cool water.

Slice open the jalapeno and remove the seeds and ribs by scraping with a spoon. Dice the jalapeno and the onion. Place the onion and jalapeno in the slow cooker along with the garlic, cumin, chili powder, and black pepper. Do not add the salt.

Add the sorted and rinsed beans to the slow cooker along with 6 cups of water. Give everything a good stir to distribute the seasoning. Secure the lid and cook on high for 4-5 hours or on low for 8. It's okay if they cook longer, they'll just be easier to mash.

After cooking, remove as much water as possible and reserve it in a bowl. Mash the beans and add the reserved water back in as needed. Make the beans a little thinner in texture than you'd expect because they will thicken as they cool. Season the beans with salt at this point. By adding salt at the end, you'll need to add less and the beans won't be so tough. I used approximately 1 Tbsp but add a little at a time until you're satisfied. Serve warm!

To freeze, divide the beans up and refrigerate until thoroughly cooled. Place in freezer safe containers, remove as much air as possible, label and date, and then transfer to the freezer.

1 lb.	dry pinto beans	$1.32
1 medium	onion	$0.89
1 medium	jalapeno	$0.10
1 Tbsp	minced garlic	$0.24
1 tsp	cumin	$0.05
1/2 tsp	chili powder	$0.05
10-15 cranks	cracked black pepper	$0.05
1 Tbsp	salt	$0.05
6 cups	water

1 lb.	dry pinto beans	$1.32
1 medium	onion	$0.89
1 medium	jalapeno	$0.10
1 Tbsp	minced garlic	$0.24
1 tsp	cumin	$0.05
1/2 tsp	chili powder	$0.05
10-15 cranks	cracked black pepper	$0.05
1 Tbsp	salt	$0.05
6 cups	water

Taco Braid and Homemade Guacamole

This meal was so easy and so delicious! My husband said it was like a fluffy chimichanga. I was scatterbrained when I made it and I closed it up without the cheddar. No worries, though... we just threw the cheese on top!

And the guacamole... well, let's just say there isn't any left! YUM!

Taco Braid

Recipe from The Girl Who Ate Everything

1 recipe bread dough (can be homemade or frozen dough from the store)

Filling:

4 oz of Cream Cheese, softened

1/2 cup Salsa
1/2 lb ground beef seasoned with taco seasoning

1 can (15oz) of black beans (drained)

1 cup of shredded cheddar cheese
olive oil
garlic salt

Preheat oven to 400 degrees.

Roll dough into a 15-in. x 12-in. rectangle. Place on a greased cookie sheet. It's very important to place the dough on the cookie sheet before you fill it because once you fill it, it will be too heavy to move onto the cookie sheet. Mix salsa and cream cheese in a small bowl. Spread cream cheese mixture lengthwise down center third of rectangle, salsa, then seasoned meat and black beans. Sprinkle with cheese.

On each long side, cut 1 inch wide strips about 2-1/2-inches into center. Starting at one end, fold alternating strips at an angle across filling.

Pinch ends to seal and tuck under. Brush with olive oil and sprinkle with garlic salt. Cover and let rise for 20 minutes.

Bake at 400 degrees for 20 minutes.

Guacamole

4 ripe avocados

1/2 cup red onion, diced finely

2 roma tomatoes, seeded and diced finely

1/4 - 1/2 cup cilantro, chopped finely

1 lime, juiced

1 teaspoon minced garlic

salt and pepper to taste

Cut avocados in half and remove pit. Scoop out flesh of avocado and coarsely chop it. Place in a large bowl and slightly mash with a fork. I like mine on the chunky side. Add the diced onion, tomatoes, cilantro, and garlic and toss together with the avocados. Add the lime juice, salt, and pepper to taste.

Twice Baked Potatoes

You can't go wrong with a twice baked potato! Filled with butter, sour cream, bacon, green onions, and cheese.... so delicious!!!

Twice Baked Potatoes
Recipe from The Girl Who Ate Everything

4 large baking potatoes
8 slices bacon, crumbled and divided
1 cup sour cream
1/4 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 degrees.

Bake potatoes in preheated oven for 1 hour.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions,1/2 the bacon, and milk; mix well.

Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes at 350 degrees.

Bacon Fried Rice

This fried rice is absolutely AMAZING!!!! I served it with lettuce wraps but everyone kept going back for more rice. I think the bacon sends it over the edge. I think I need to go make more now!

Bacon Fried Rice

Recipe slightly adapted from Taste of Home

1 tsp canola oil

1 egg, beaten

1 lb bacon, chopped

1 cup mushrooms, chopped

8 green onions, sliced

3 cups cooked rice

1 cup bean sprouts

1 cup frozen peas, thawed

1/4 cup soy sauce

Heat oil in a wok. Pour egg into wok. As egg sets, lift edges letting uncooked portion flow underneath. When egg is done, move to plate and set aside.

In same wok, cook bacon until crisp. Remove bacon to paper towels. Reserve 2 TBSP drippings.

Saute mushrooms and onions in bacon drippings. Stir in rice, bean sprouts, peas, soy sauce, and bacon. Chop egg into small pieces; stir into wok and heat through.

FFwD: Pancetta Green Beans

Or in my case, Bacon Green Beans. My grocery store didn't have pancetta so I just went for bacon. I love bacon wrapped asparagus, so I knew it would work well. I made these as a side dish for a Valentine's dinner with my husband. We loved them! I'll definitely be making them again!

Make sure to buy Around My French Table by the fabulous Dorie Greenspan for the recipe!

FFwD: Potato Gratin

Please forgive the photo... it is really hard to photograph potato gratin! But this creamy, cheesey, delicious potato goodness should not be ignored because it lacks beauty. Oh no... this dish is amazing!

It starts with thinly sliced potatoes (thank you mandoline!). The potatoes are layered in a dish and covered with heavy cream that has been infused with garlic. Then it is all topped off with grated cheese. (Dorie suggests Gruyere... I used Swiss.)

I cut the recipe down and baked the gratin in four mini ramekins. This was the perfect side dish! I ended up serving this with the roast chicken that will be posted for FFwD later this month.

Make sure to go buy Around My French Table. This recipe, along with a ton of other delicious ones, will be there!

Pumpkin Mac & Cheese

One of the best things about pumpkin is how universal it is. While I enjoy it in baked goods and sweets (and I may enjoy it a little too much!), I also love to use pumpkin in savory dishes. Two of my favorite savory pumpkin dishes are pumpkin penne and pumpkin soup.

This pumpkin mac and cheese is full of pumpkin flavor and oh so creamy and cheesey. It was a great weekend lunch and a nice twist on the classic mac and cheese I usually make.

Enjoy!

Pumpkin Mac & Cheese
Recipe from Nila Rosa

2 cups pumpkin puree
1/2 cup milk
1/4 cup plus 2 Tbsp. grated parmesan
1 cup cheddar cheese
1/2 cup grated mozzarella cheese
1/4 tsp ground mustard
1/2 tsp. worchestire sauce
1/4 tsp ground red pepper (Optional: Just for a little kick)
Salt and pepper, to taste
10 oz. choice of small pasta
1/3 cup bread crumbs


Preheat oven to 350 degrees.

Boil pasta according to package directions to al dente. Mix breadcrumbs with 2 Tbsp. grated parmesan cheese. Add enough to water to keep it crumbly but able to clump together. (about 1 ½ tsp.)

Heat pumpkin puree in a medium saucepan over medium to high heat. Add milk and thoroughly combine.

Turn heat down to low. Add 1/4 cup parmesan cheese, 1/2 cup cheddar cheese, and the mozzarella cheese. Stir until melted into pumpkin mixture.

7Add mustard, worchestire sauce, red pepper(if using),and salt & pepper. Mix pumpkin sauce with drained pasta until thoroughly combined. Mix in rest of cheddar cheese. Adjust seasonings with salt and pepper.

Place pasta in baking dish and top with breadcrumb mixture. Bake for 10 minutes or until golden brown.

Cheesy Rice Pilaf

Rice... good. Cheese... good. Peas and peppers... good. Add them all together and you have one delicious side dish!

Enjoy!

Cheesy Rice Pilaf
Recipe from Salad in a Jar

3 tablespoons unsalted butter
1/2 cup finely chopped yellow onions
1/2 cup finely chopped yellow bell peppers
1 cup long-grain rice
1 teaspoon salt
1 bay leaf
2 cups chicken stock (I make my own)
1/2 cup frozen peas
1/4 cup chopped fresh parsley
1/2 pound Fontina or Mozzarella cheese, diced or grated

Melt butter on medium high heat in medium saucepan. Add chopped onions and bell peppers. Saute until soft but don’t let them brown, about 4 minutes. Add rice, salt, and bay leaf. Cook 1 minute. Stir in stock. Reduce heat to low, cover and simmer until the rice is soft, 15-20 minutes.

Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.

Remove the bay leaf and fluff the rice with a fork. Add the cheese and parsley, and stir. Serve immediately.

Chicken Ranch Mac & Cheese

This mac and cheese is so good that I made it twice in one week. First, and I served it as a dinner and followed the recipe exactly as written. I loved the chunks of chicken and the wonderful flavor the dill gave it.

The second time I made it, I served it as a lunch and deviated from the recipe a bit. I omitted the chicken, doubled the bacon (and mixed it in with the noodles instead of using it as a topping), and used sour cream instead of cream of mushroom soup.

It tasted great both ways and I will definately be making this again. The sour cream and cream of mushroom soup can be used interchangeably without much difference. so that comes in handy in case you only have sour cream on hand!

Enjoy!

Bacon, Ranch, and Chicken Mac & Cheese
Cooking Light March 2010

8 oz uncooked elbow macaroni
1 slice bacon
8 oz boneless, skinless chicken, cut into 1" pieces
1 TBSP butter
1 TBSP flour
1 1/2 cups milk
1/3 cup cream of mushroom soup (or 1/3 cup sour cream)
3/4 cup shredded Italian blend cheese
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dill
1/2 tsp salt
1/2 cup colby jack or cheddar cheese

Cook noodles; drain and set aside.

Cook bacon until crisp. Crumble and set aside.

Add chicken to bacon drippings and cook until done.

Melt butter in large saucepan; sprinkle flour over it. Cook 2 minutes, whisking constantly. Combine milk and soup; gradually add to butter/flour.

Bring to a boil and continue whisking until thick, about 2 minutes.

Add cheese and stir until melted. Mix in chicken, noodles, and spices.

Preheat broiler. Put mixture in 8"pan. Sprinkle with colby and broil until cheese melts.

Guest Blogger: BacoGorgo Potato Salad

This post comes courtesy of my friend, Kristl. Man, that potato salad looks amazing! You'll have to read through the recipe. It will give you a good laugh. Kristl really has a way with words! Thanks, Kris, for the great recipe!

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BacoGorgo Potato Salad

4 lbs. red potatoes, skin on, washed, and cut into bite-sized pieces
8 hard boiled eggs, shelled and cut into bite-sized pieces
10 pieces of turkey bacon
10 oz. crumbled Gorgonzola
1 1/2 c. light mayonnaise
1/2 c. yellow mustard
the zest of 2 lemons
5 tblsp. fresh minced parsley
Freshly ground mixed pepper to taste
Sea salt to taste (but careful, that Gorgonzola packs a punch)

Instructions:

Preheat oven to 375°.

Bring a stock pot of salted water to a boil and add potatoes. Cook potatoes until tender, but not too soft (about 15 minutes).

While potatoes reach their supreme level of being, bake turkey bacon in a single layer on a parchment covered (or you’ll be sorry) baking sheet for at least 10 minutes. You might even forget about it, as I did. This is fine, it turns out. When you think the turkey bacon is ready, it’s not. If you want the turkey bacon to pass as real bacon, you must let it get very, very (very) crispy until it’s brownish black. Okay, black. Once you’ve reached the point where you think you might have to run to Safeway to get more turkey bacon, remove the baking sheets and let the turkey bacon cool. Pat dry with a paper towel and bask in the glory of the magic you just performed by being just a little patient and not fearing your smoke alarm. Set aside. You have other stuff to do.

Once the potatoes are ready (you’ll notice the timelines will crash right into each other), remove from heat and drain immediately. Run cold water over the potatoes and drain some more. Do it again if it feels right.

Next, you’ll want to dump those potatoes into a couple of large mixing bowls so that you have ample room for mixing. (It turns out I have severe portion control issues when cooking and not one mixing bowl that could handle this on its own.) Moderately salt and pepper to your heart’s content.

Add light mayo, mustard, eggs, Gorgonzola, parsley, and lemon zest. Take those crisp little bacons and break off small bits into the bowl ruthlessly with your bare hands. I found this very fun. My wedding and engagement ring did not.

Toss until well-combined and then refrigerate so it tastes really good. Or, if you’re me and you’ve been working on this since you got home, eat some and then clean up afterward.

Prep & cooking time: I don’t know… what time is it?…
Servings: A million

*Maybe make before taking to a potluck? Memorial Day, Flag Day, Independence Day, and various other summer bbqs are coming up…

Hot Mama Tip: Add a couple shakes of Tabasco to this dish if you really want it to rock your world.

Chicken with Feta & Tomatoes and Avocado Salad

I love feta. It is one of my favorite cheeses. I'll eat it plain, mixed in wraps, on top of salads. Pretty much any way you use it, I'll eat it!

A few nights ago I was really craving feta and this was a great meal that satisfied that craving. The chicken is a very basic baked chicken seasoned with oregano, salt, and pepper. You could also season it with a Greek seasoning blend if you had that on hand. Once the chicken is done, I topped it with sliced tomato and crumbled feta and returned it to the oven for a few minutes.

The avocado salad was absolutely delicious and just a mixture of what I had on hand. I sliced up a few avocados, tomatoes, and olives and mixed in some extra feta for good measure. Oh my wow.... so yummy!

Enjoy!

Chicken with Feta and Tomatoes

Chicken Breasts

Salt

Pepper

Oregano

Tomato Slices

Feta

Season chicken with salt, pepper, and oregano. Bake in 350 degree oven for 20-25 minutes or until done (internal temp 160). Top with tomato slices and feta. Return to oven until feta browns.

Avocado Salad

Avocado

Tomatoes

Olives

Feta

Mix ingredients and enjoy!

Guest Blogger: Quinoa Salad

Today's guest blogger post comes from my good friend, Erica. I met Erica in Germany 2 weeks before my due date with Eric. Her daughter was a tiny newborn (a little over a month old) and we really hit it off. She is such a sweetheart and I miss her like crazy. She recently (Feb 8) gave birth to beautiful twin girls and that just made me wish I was in Germany even more!

In true super mom fashion, with 3 little ones to take care of, she still sent me 2 guest blogger posts. You rock, Erica! Here is the first one. Thanks so much, Erica! Miss you!!!
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Quinoa is a grain-like seed that originated in the Andes mountains and it has been an important food source there for 6,000 years. It is a complete protein, it is high in dietary fiber, and it contains magnesium and iron. Basically, it is a super food. It has a texture like couscous or rice, but has a nuttier flavor. You can find it in most grocery stores with the rice and other grains. Because it is so low in calories and high in fiber and protein, I have been trying to find more ways to use it. This recipe is quick and easy and has therefore become a favorite in our house. With the quinoa and pistachios, we think it is filling enough for a main course. However, if you want something even more hearty, you can add grilled chicken.

Quinoa Salad

Dressing:
2 lemons, juiced
2 cloves garlic, pressed
1/4 t salt
1/4 t pepper
1/4 C olive oil

Salad:
2 C cooked quinoa (cook according to package directions -- sometimes the quinoa needs to be rinsed)
2 green onions, chopped
1 C spinach
1/2 C pistachios
1 C cherry tomatoes-halved
1/2 C craisins

You can add chicken, almonds, or feta cheese as well

Baked Mac & Cheese

While making this for lunch today I realized that I have never posted this recipe. I have been making this recipe for years and absolutely love it. We don't make it often, maybe only once or twice a month, but it is a good one. It takes more time to make than a box of Kraft, but I promise you won't be disappointed!

Enjoy!

Baked Macaroni and Cheese

2 cups elbow noodles

1/4 cup butter

1/4 cup flour

1/2 tsp salt

1/4 tsp pepper

1/4 tsp ground mustard

1/4 tsp worcestershire sauce

2 cups milk

Dash ground nutmeg

2 cups shredded sharp cheddar cheese

Preheat oven to 350.

Cook noodles according to package directions; set aside.

In saucepan, melt butter. Add flour, salt, pepper, mustard, and worcestershire. Cook, stirring constantly, until smooth and bubbly. Add milk and nutmeg; heat to boiling. Boil and stir 1 minute. Stir in cheese until melted.

Mix macaroni and cheese sauce. Pour into 2 qt baking dish. Bake 20-25 minutes or until bubbly.

Lemon Chicken and Baked Lemon Spaghetti

This is one of my favorite chicken dinners. The chicken is coated with delicious spices and has just a hint of lemon while the spaghetti has an amazing lemon flavor that compliments the chicken perfectly. If you love lemon, I'm sure that you'll enjoy this meal!

Lemon and Herb Chicken

2 TBSP basil

1 TBSP rosemary

1/2 tsp oregano

1 TBSP onion powder

1/2 tsp garlic powder

1 TBSP thyme

1 tsp salt

1 tsp pepper

1 TBSP lemon zest

1/2 cup olive oil

4 boneless, skinless chicken breasts

Make a paste out of spices and 1/4 cup olive oil. Spread on chicken. Heat remaining 1/4 cup oil in skillet and cook chicken until juices run clear.

Baked Lemon Spaghetti

8 oz spaghetti

1/3 cup unsalted butter

8 oz sour cream

1 tsp lemon zest

3 TBSP lemon juice

3 TBSP chopped fresh parsley

1/4 cup parmesan, grated

salt and pepper

Cook spaghetti to al dente. Drain and place in 2 qt casserole dish sprayed with cooking spray. Melt butter in saucepan and remove from heat. Stir in sour cream, zest, and lemon juice. Mix well. Bake at 400 for 15-20 minutes. Remove from oven and top with parsley, parmesan, salt, and pepper.

Tangerine Glazed Pork Belly & Mushroom Rice Pilaf

I have only used pork belly for one recipe - Sweet and Sour Pork. When I last made it, I purchased two packages of pork belly thinking that we would have company over. I ended up not needing two and needed to find another recipe in order to use up the extra.

This is the first recipe I came across and once I saw it I knew there was no need to keep looking. I don't watch Emeril often, but I know this man knows his pork! The only change I made in the recipe was to use orange juice instead of tangerine. It was what I had on hand and it worked perfectly.

The pork was so moist and incredibly delicious. We really enjoyed this recipe! I served it with a yummy mushroom rice pilaf. Sorry I don't have an individual picture of that, but if you squint a little, you can see it in the pork belly shot! :)



Tangerine Glazed Pork Belly
Emeril Lagasse


4 to 5 pounds pork belly, cut into portions about 4 1/2 by 3-inches each
Salt and freshly ground black pepper
1 large onion, coarsely chopped
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
4 1/2 cups chicken stock
4 cups tangerine juice, divided
1/4 cup light brown sugar
4 sprigs fresh thyme
4 whole cloves
1/2 teaspoon whole allspice
3/4 cups sugar

Adjust oven setting to broil.

Using a sharp knife, score the fat side of the pork belly, diagonally, and season with salt and pepper on all sides. Place onion, carrots, and celery in the bottom of a large roasting pan. Place the pork belly, scored side up, on top of the vegetables. Broil until golden brown, about 15 minutes. Turn the pork flesh side up and continue broiling for 10 more minutes.

Reduce the oven temperature to 300 degrees F.

Turn the pork back to the scored side up and add the chicken stock, 2 cups of the tangerine juice, light brown sugar, thyme, cloves, and allspice to the roasting pan. Cover the pan with foil and bake for 2 hours. After 2 hours, fold back the foil to create a vent and continue to bake for another 2 hours or until the meat is very tender.

While the pork is braising, prepare the tangerine glaze. Using a fine wire-meshed sieve, strain any pulp out of the remaining 2 cups tangerine juice. Combine the juice and 3/4 cup of sugar in a medium saucepan and bring mixture to a boil. Reduce heat to a gentle boil and cook until the glaze is thick and syrupy, about 30 to 40 minutes. (The finished glaze will form dime-sized bubbles while simmering and will be thick enough to coat the back of a spoon.)

Remove the pan from the oven and let the pork cool slightly in the braising liquid. Adjust oven setting to broil. Remove the pieces of pork belly from the braising liquid and pat dry. Using a pastry brush, baste the pork belly on all sides with the glaze. Place on a baking sheet lined with aluminum foil and broil for 4 to 5 minutes, or until crispy around the edges and golden brown.

Drizzle pork belly generously with any remaining glaze and serve.


Mushroom Rice Pilaf
Allrecipes

1/4 cup chopped green pepper
2 tablespoons chopped onion
2 teaspoons butter
1 (8 ounce) can mushroom stems and pieces, drained
2/3 cup water
1/3 cup uncooked long grain rice
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/8 teaspoon salt
Dash pepper

In a saucepan, saute green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.