Loaded Baked Potato Rounds

I've saw the recipe for these potatoes on allrecipes.com and changed it up slightly.  We served these potatoes with BBQ ribs on the grill and everyone loved them.  Taste like potato skins but so much easier to make.  I will be making these again soon!

Yukon Gold Potatoes, cut into slices ( use one medium size potato per person)
Melted Butter
Salt and Pepper
Garlic Powder
Bacon, cooked and crumbled (slice of bacon per person)
Shredded Sharp Cheddar  Cheese
Chopped Green Onions
sour cream

Preheat oven to 400 degrees.
Brush both side of potato slices with butter, (lightly) sprinkle on salt, pepper and garlic powder.   Place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once.   When potatoes are ready, top with cheese, bacon and green onion; continue baking until the cheese has melted.  Serve with sour cream if desired.

Delicious Asparagus Penne

It's Spring, well, so they say as the weather so far hasn't been the best but Spring means asparagus is in season.  I love asparagus!  I found this recipe in the "Rachel Ray's Big Orange Book". It makes a great side dish when serving fish.   The recipe serves 6-8 but is easily halved.  Taste like Spring!

• salt (for pasta water)
  
• 1 lb thin asparagus, trimmed of ends
• 1 lb  penne
• 1 teaspoon extra virgin olive oil
• 1 tablespoon butter
• 2 large garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3/4 cup vegetable stock (or chicken broth)
  
• 3/4 cup half-and-half
• 2 tablespoons Dijon mustard
• 2 teaspoons grated lemon zest
• salt & black pepper
• 2 tablespoons fresh tarragon, finely chopped, a couple of sprigs (or use 2 teaspoon dried tarragon)
  
• 1 lemon, juice of
• grated parmigiano-reggiano cheese

1. Bring a large pot of water to a boil. Salt the water. Drop the asparagus in for 3-4 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.
2. To a skillet placed over medium heat, add the EVOO and butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring. Whisk in the stock, half and half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.  Serves 6-8                                                                                                                                                                

I LOVE Juicing!

I'm here to say I love to juice.  My husband and I started a  couple of months ago after I won this amazing food processor with a juice attachment from a giveaway on Katies Cucina blog.   Check out her blog as she has wonderful recipes and great giveaways!  I make juice almost everyday.   It makes us feel healthy and it taste good.  I've tried different combinations of fruits and vegetables and this is our favorite combo.  It has it all! 

Carrots, Apples, Orange, Banana, Beet, Kale and Celery

That amount of fruit/vegetables shown above makes three glass of juice.  I like to save one for an afternoon pick me up.  It really does give me energy and keeps me from having a snack before dinner.  Thanks Katie, we're really enjoying our prize!

Spicy Chicken (or Shrimp) Rigatoni

Made with Shrimp

Made with Chicken

 

I came across this recipe on the blog Six Sister's Stuff and thought I'd give it a try.  First time I made it, it was too spicy for our liking but I knew that with a little tweaking we would love this pasta.  I cut way back on the red pepper flakes but if you like spicy go for it.  Easily half the recipe for 3-4 servings as it makes 6-8 servings.  I've made this with chicken and shrimp, both very good.  While the pasta is cooking you make the sauce and it all comes together quickly for an easy week night meal. 

Ingredients:
2 boneless skinless chicken breasts, cut into thin strips
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes (I used only 1teaspoon)
1/2 teaspoon coarse black pepper
1/4 teaspoon salt
4 tablespoons olive oil
2 cups Alfredo sauce (I used a jar of store bought sauce)
2 cups marinara sauce (I used a jar of store bought sauce)
1/2 cup frozen peas (I used 1 cup peas)
1 lb (16 oz) rigatoni noodles, cooked al dente
2 tablespoons butter (I didn't use butter, don't think it needs it)
Sprinkle of fresh Parmesan cheese and a pinch of red pepper flake (if you dare) for garnish.

Directions: 

Cook pasta according to directions.  

In a large skillet on medium-high heat, heat  olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin. (If using shrimp, saute until cooked and take out of pan (set aside) until end of preparation so not to overcook.
Add in marinara sauce and Alfredo sauce, stir.  Add peas and let sauces simmer for about 5 minutes.  (At this point if making with shrimp add cooked shrimp to sauce)
Combine chicken/sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.
 

Beef and Broccoli

I love Pinterest and pin a LOT of recipes to my board I call, recipes I want to make.   I thought I should start trying some of these recipes.  So, tonight I tried this beef and broccoli recipe and it's a keeper.  It made for an easy, tasty week night dinner.  The recipe comes from Jenny at Rainy Day Gal.  Check out Rainy Day Gal as she has a lot of great looking recipes.

Beef and Broccoli

Prep Time: 10 minutes + 1 hour for marinade Cook Time: 8 minutes
First, marinate the meat:

• 1/2 tsp baking soda
• 1 tsp sugar
• 1 tbsp cornstarch
• 1 tbsp low-sodium soy sauce
• 1 tbsp water
• 2 tbsp vegetable oil
• 1 1/2 lbs flank steak, sliced into thin strips (slice across the grain) (I used only 1 lb)

1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

• 1/2 c low-sodium soy sauce (Do NOT use regular. The final product will be way too salty)
• 2 tbsp brown sugar
• 4 cloves garlic, minced
• 2 tbsp flour
• 1 tbsp sherry
• 3 tbsp vegetable oil
• 2 heads broccoli, crowns only (I used about 5 cups broccoli)

1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
3. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve over rice.

Serves 4

A Weekend With My Daughter

Last weekend my daughter (Megan) and I spent the weekend in Chicago to celebrate our birthdays.  It's a tradition of ours to spend time together for our birthdays instead of giving each other gifts.  As she gets older and busier in her own life I really treasure the one on one time with my only daughter.   We spent our weekend shopping, relaxing and dining at a few of our favorite restaurants. 

We took a break from shopping and had English Afternoon Tea at the Drake Hotel.  Along with a great assortment of hot teas we enjoyed  finger sandwiches, fruit breads, scones, and French pastries.   Each seating lasts approximately an hour and a half.  I highly recommend Afternoon Tea at the Drake as it is relaxing, delicious and  was a great time spent with my daughter. 

The Purple Pig, located on The Magnificent Mile, is one of my favorite Restaurants in Chicago.  Be prepared to wait but it's worth it.  They will take your cell number and call you so you can leave as there is plenty of good shopping close by.  The menu offers a different eating experience with a wide choice of dishes, small/medium in size and are meant to be shared. My daughter, like her dad, is a foodie so nothing was off limits.  Since it was just the two of us we didn't get to order as much as we would have liked, we got full after just a few dishes.  My advice is to keep a menu at the table and order as you go.  This way you won't order too much food.  A bit loud and crowded but has a good atmosphere and we were still able to have a comfortable conversation. Below are two of our favorites.

Eggplant Caponata with Goat Cheese

Turkey Leg Confit, Crispy Lentils, Treviso, Endive, & Agrodolce

Our last night in Chicago we just wanted a light meal so we went to the Gilt Bar for a glass of wine and the most amazing mussels I've ever had.  They're served with a warm baguette to sop up all the wonderful  dry vermouth & lemon broth.  Simply the BEST!

We still weren't ready for the night to end so we went for drinks at the  Signature Lounge, 96th floor of the John Hancock Building, which has the most magnificent city views and premium martinis.  It was the perfect place to unwind after walking the city. 
Our Birthday weekend was just what we needed.  Shopping, relaxing, eating and spending time together, life is good!

Beef Stroganoff (Crockpot)

For our Christmas dinner I had made a tenderloin roast which I got for a crazy good deal at $6.99 lb for a whole tenderloin.  I  only used the center cut of the tenderloin to roast (which was delicious!) and cut up the ends and froze for a later use.  So when I was thinking of how to use the leftover tenderloin this recipe came to mind.  I got this recipe years ago from my sister-in-law Judy.  I've made it many times over the years and was surprised when I realized I haven't shared this recipe on my blog.  It's a crock pot recipe which makes it easy, comforting and delicious!  The recipe calls for stew beef not tenderloin and is what I always use BUT if you have extra tenderloin that you got at a great price, why not, it was so good!

2 lbs stew beef, cut into pieces
2 envelopes dry onion soup mix
1/2 cup red wine (I use Pinot Noir or a Cabernet) (I always use red wine but beef broth is also good)
2 cans cream of mushroom soup
2 (4 oz) cans sliced mushrooms, drained
1/4 -1/2 cup sour cream



Combine all (except sour cream) in crock pot; stir well. Cover and cook on low 8 hours. Before serving add sour cream and heat through. Serve over egg noodles. Serves 8

Note: If you have a small crock pot this can be halved for 4 servings.  If using wine, use wine you will drink.  Then compliment the meal with a glass of the same wine.