gingerbread men

I made these for my son's gingerbread man party.  I really like the recipe.  They're going to look adorable all decorated.

mccormick gingerbread cookies (allrecipes)
3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla extract

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl.  Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy.  Add molasses, egg, vanilla; bet well.  Gradually beat in flour mixture on low speed until well mixed.  Press dough into a thick flat disk.  Wrap in plastic wrap.  Refrigerate 4 hours of over night (I did not refrigerate!).
Preheat oven to 350 degrees F.  Roll out dough to 1/4-inch thickness on lightly floured work surface.  Cut into gingerbread men shapes with 5-inch cookie cutter.  Place 1 inch apart on ungreased baking sheets.
Bake 8-10 minutes or until edges of cookies are set and just begin to brown.  Cool on baking sheets 1-2 minutes.  Remove to wire racks; cool completely.  Decorate cooked cookies as desired.  Store cookies in airtight container up to 5 days.

chocolate cutout cookies

My son wants a party to have a party and he chose a Gingerbread Man party.  Not everyone loves gingerbread so I thought to make some chocolate "gingerbread" men for them to decorate along with the traditional ginger variety.  These are very chocolaty and I'm sure they'll be a big hit.

chocolate cutout cookies (Taste of Home)
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2/3 cups cocoa powder (I used Hershey's, of course)
1/2 teaspoon baking powder
1/4 teaspoon salt

In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs and vanilla.  In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.
Divide dough in half.  Shape each into a disk; cover.  Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 350 degrees.  On a lightly floured surface, roll each portion of dough to 1/4-inch thickness.  Cut with floured 3-inch cookie cutters.  Place 1 inch apart on ungreased baking sheets.
Bake 10-12 minutes or until set.  Remove from pans to wire racks to cool completely.

skinny tomato basil soup

My oldest is away at college so my second oldest who always wanted to be the oldest is trying to fill her shoes.  One of the ways she's doing so is by baking on Sunday after church which is what the oldest always did.  Second oldest made some bread sticks and wondered if we had any tomato soup in the house.  I don't buy the canned tomato soup or boxed tomato soup because it's so loaded with added sugar.  I suggested that maybe I should make some and all three kids cheered.

skinny tomato basil soup (slightly adapted from theskinnyfork.com)
1 tablespoon olive oil
1 onion, diced
3/4 cup carrots, shredded
4 cloves garlic, minced
3 (14.5 ounce) cans petite diced tomatoes
2 cups chicken broth
1 tablespoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
3 ounces light cream cheese

Heat the oil in a large pot over medium heat.  Add the onion, carrots and garlic.  Cook until the veggies are tender.  Add the canned tomatoes, chicken broth and the seasonings.  Bring the soup to a boil.  Cover and reduce the heat to low and simmer for 30 minutes.  Add the cream cheese.  Use an immersion blender to blend the soup until smooth and creamy.  Serve and enjoy.

poblano chicken soup- instant pot

Very mild and just what I wanted.  My husband really liked it too.  I had my kids try to guess the "secret" ingredient and they couldn't.  Cauliflower!  I really like how the beans and cauliflower were incorporated so we didn't really notice they were there.

instant pot poblano chicken soup (adapted from cookbook: Instant Fast & Easy by Urvashi Pitre)
1/2 cup dried navy beans
2 cups hot water
1 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
2 1/2  cups cool water
1 cup chopped cauliflower
1 cup diced white onion
3 poblano peppers, seeded and chopped (I used Anaheim peppers; couldn't find the other)
1/4 cup chopped fresh cilantro 
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
2 ounces light cream cheese

Soak the navy beans in the hot water for 1 hour; drain and transfer to the instant pot.
Add the chicken, cool water, cauliflower, onion, poblanos, cilantro, garlic, salt, coriander and cumin.
Secure the lid on the pot.  Close the pressure-release valve.  Select Manual and set the pot on High pressure for 15 minutes.  At the end of the cooking time, allow the pot to sit undisturbed 10 minutes, then release any remaining pressure.
Remove the chicken from the pot and set aside on a plate.  Use an immersion blender to puree the soup directly in the pot.
Select Saute on the instant pot.  When the soup is bubbling, while whisking, add the cream cheese in chunks until melted and combined.
Shred the chicken and return it to the pot.  Stir until heated through.  Season with freshly ground black pepper and salt.  Select Cancel.  Serve garnished with more cilantro.

carrot ginger dressing

My husband declared our Asian bowls Hall of Fame!  I am so glad I found this recipe for the carrot ginger dressing.  It's healthy and has a zing and flavor that is so unique.  I used leftover sauce from when my husband made Disneyland's bengal beef kabobs and I am certain that's why the chicken was so good.  Beautiful combination!

carrot ginger dressing (adapted from goodcheapeats.com)
makes 2 cups
8 ounces shredded carrots
1/2 cup coarsely chopped red onion
1 tablespoon minced garlic
1 tablespoon ginger paste or fresh minced ginger
1/4 cup rice vinegar
1/4 cup lime juice
2 tablespoons soy sauce
1/2 cup vegetable oil (I used 2 tablespoons)
1 teaspoon sesame oil (I used 1 tablespoon)

Put all ingredients into a high powered blender and process until smooth.  Serve immediately or refrigerate until serving.  Keep in the refrigerator for up to 2 weeks.

bengal barbecue spicy sauce
1 teaspoon vegetable oil
1 tablespoon fresh crushed garlic
1 tablespoon fresh lemon juice
2 tablespoons brown sugar
3 tablespoons sesame oil
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes (or go easy)
1/2 teaspoon ground cayenne (or go easy)
2/3 cup soy sauce
1 cup water
1 tablespoon cornstarch

Heat a teaspoon of oil gently in a saucepan.  Add 1 tablespoon of crushed garlic.  Saute lightly, do not burn.  Add soy sauce, water, lemon juice, brown sugar, black pepper, red pepper flakes and cayenne.  Bring to a slow boil over medium to low heat.  Reduce heat and simmer to reduce slightly.  Mix 1 tablespoon of cornstarch with 1/4 cup water.  Mix well.  Add to simmering sauce.  Allow mixture to simmer slowly until the sauce thickens to a shiny but thick sauce.  Taste.  Adjust mixture according to taste.

chicken and sausage creole

Tastes like jambalaya to me!  I've always loved jambalaya.  Reminds me of the beginning of the ride Pirates of the Caribbean at Disneyland- the beautiful bayou.

chicken and sausage creole (skinnytaste)
1.5 pounds boneless, skinless chicken thighs
11 ounces chicken Andouille sausage, sliced into rounds
1 cup chopped onions
1/2 cup chopped carrots (I used shredded)
1 green pepper seeded and chopped
1 red bell pepper seeded and chopped
1 tablespoon garlic, minced
1 cup chicken broth
1 (14.5 ounce) can petite diced tomatoes
3 ounces tomato paste
1/2 cup tomato sauce
1 teaspoon Cajun seasoning
3 scallions, chopped, for garnish
3 cups cooked rice for serving (I used brown basmati)

Place all of the ingredients in the slow cooker.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Shred chicken and add it back to the slow cooker.  Divide into 6 bowls and top each with green onions.  Serve over brown rice.

chicken thighs with shallots in red wine vinegar

Delicious!  I didn't know what I was going to make for dinner tonight but I had chicken thighs and I know Skinnytaste has a lot of recipes that use chicken thighs so that's where I looked for a recipe.  I picked a winner tonight.

chicken thighs with shallots in red wine vinegar (slightly adapted from skinnytaste)
6-8 boneless, skinless chicken thighs 
salt and pepper
1/2 cup red wine vinegar
1 cup chicken broth, divided
1 tablespoon honey
1 tablespoon tomato paste
1 teaspoon butter
3/4 cup sliced green onion
2 cloves garlic, minced
1 cup sliced carrots, optional
2 tablespoons light sour cream

Season chicken with salt and pepper.
In medium saucepan combine vinegar, honey, 3/4 cup chicken broth and tomato paste.  Boil 5 minutes until it reduces down to 3/4 cup.
In a large skillet, melt butter over medium-low heat and add chicken.  Cook on both sides until brown, 6-8 minutes.  Remove chicken and set aside.  Add the garlic and green onions and sliced carrots (optional).  Cook on low until soft about 5 minutes.
Pour the juice over the chicken, add 1/4 cup chicken broth, salt and pepper.  Cook and simmer about 20 minutes until tender.  
Remove the chicken, add sour cream and stir into the sauce.  Boil a few minutes.  Return chicken to the skillet.

dutch west indian chicken kebabs

My family loved these.  Truthfully I wasn't sure how they'd like them so I was pleasantly surprised.  Not one morsel of chicken or sauce was left over.  This Global Kitchen cookbook is knocking my socks off.  Every recipe has been delightful.

dutch west indian chicken kebabs (Cooking Light's Global Cookbook)
1/4 cup kejap manis or 2 tablespoons soy sauce plus 2 tablespoons molasses
1 tablespoon fresh lime juice
1 teaspoon ground cumin
2 teaspoons grated fresh peeled fresh ginger
1 teaspoon sambal oelek or Thai chili paste
1/2 teaspoon ground tumeric
1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch wide strips

1/3 cup chicken broth
3 tablespoons creamy peanut butter
1/2 cup chopped seeded tomato
2 tablespoons minced green onions
2 tablespoons chopped fresh cilantro
1 tablespoon fish sauce (I omitted)
1 tablespoon fresh lime juice
1 teaspoon grated peeled fresh ginger
1 teaspoon minced seeded Thai chile (I used a jalapeno)
1 teaspoon honey
1 garlic clove, minced

Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk.  Pour peanut butter mixture into a bowl; stir in tomato and next 8 ingredients (through garlic).
Prepare grill to medium-high heat.
Remove chicken from bag, and discard marinade.  Thread chicken strips onto 18 skewers.
Place kebabs on grill rack coated with cooking spray; grill 2 minutes on each side or until done.  Serve with peanut butter sauce.  Serves 6.

haitian pork

From the Caribbean (which I really think is heaven on earth), comes this super delicious dish.  My family loved it.  It's worth the extra time and effort.

Note: When I taught my little cooking camp this summer I told the kids to always read through a recipe before you make it.  I should have listened to that wise advice before I thought I could make this and serve it up for dinner the same day.  It requires marinating 12-24 hours!  So keep that in mind before you decide to have this for dinner...tonight! :)

haitian pork (Cooking Light's Global Kitchen Cookbook, which is an excellent cookbook!!!)
1 habanero pepper
3/4 cup fresh orange juice (about 3 large oranges)
6 tablespoons fresh lime juice, divided
3 tablespoons minced shallots
2 tablespoons minced fresh garlic
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons salt
4 fresh thyme sprigs
3 pounds boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces (for less fat I used pork sirloin roasts)
2 cups chicken broth
1/2 cup thinly sliced shallots (I used green onion)
1 teaspoon cider vinegar (oops I think I used a tablespoon)
1 teaspoon freshly ground black pepper
1 tablespoon canola oil

Cut habanero pepper in half.  Seed one half of pepper, and leave seeds in the other half.  Mince both pepper halves.  Combine minced habanero, orange juice, 1/4 cup lime juice, minced shallots, and next 5 ingredients (through thyme) in a large bowl; stir with a whisk.  Add pork; toss to coat.  Cover and marinate in refrigerator 12 to 24 hours.
Place pork and marinade in a Dutch oven over medium-high heat.  Add broth; bring to a boil.  Cover, reduce heat, and simmer 1 1/2 hours or until meat is tender.  Remove pork from pan with a slotted spoon, reserving cooking liquid.  Strain cooking liquid through a sieve into a saucepan.  Set 1/2 cup cooking liquid aside.
Place saucepan with cooking liquid over medium-high heat; bring to a boil.  Cook 20 minutes or until reduced to about 1 cup.  Add sliced shallots, vinegar, black pepper and 1 tablespoon lime juice.  Cover and keep warm.
Heat a large nonstick skillet over medium heat.  Add oil to pan; swirl to coat.  Add pork; cook 10 minutes, turning to brown well on all sides.  Add reserved 1/2 cup cooking liquid and remaining 1 tablespoon lime juice.  Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stirring occasionally.  Place pork in a bowl; pour sauce over pork.  Serves 10.

jamaican jerk pork tenderloin

This was sooo good and very different from what I expected.  My family visited Jamaica last spring.  Jamaica is gorgeous and the people were wonderful.  However, I have never been much of a fan of jerk chicken.  Something about the sweetness of the cinnamon with the chicken?  I'm not sure.  This sauce was different and I really, really enjoyed it.

Note:  I grilled the tenderloin as the recipe called for but the center wasn't cooking properly so I sliced the tenderloin and put it back on the grill.  Next time I'll slice the tenderloin and marinade it sliced.  I enjoyed the marinade/sauce so much that this will allow me to taste more of it.

jamaican jerk pork tenderloin (Cooking Light's Global Cookbook)
2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon canola oil
2 teaspoons salt
2 teaspoons chopped fresh thyme
2 teaspoons brown sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon ground allspice (I didn't have any!)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
2 cloves garlic, minced
1 to 4 Scotch bonnet or habanero peppers, seeded and chopped (I used Jalapeno)
2 pound pork tenderloin, trimmed
cooking spray

Place first 15 ingredients in a blender or food processor; process until smooth.
Combine pork and green onion mixure in a dish or large zip-top plastic bag.  Cover or seal; marinate in refrigerator 3 to 24 hours.  Remove pork from dish or bag; discard remaining marinade.
Prepare grill to medium-high heat.
Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160 degrees (slightly pink).  Serves 6

puruvian beef kebabs

My husband declared this dish Hall of Fame!  The rest of us agreed.  We thought the kebabs were really good but the sauce took them over the top.  Who knew we'd like Peruvian food so much?  Now I've got to look up other dishes to try.

peruvian beef kebabs (Cooking Light's Global Kitchen Cookbook)
1 1/2 pounds boneless sirloin steak, trimmed and cut into 1/2-inch pieces
3 tablespoons red wine vinegar
4 teaspoons hot paprika, divided (I used smoked paprika)
1 3/4 teaspoons black pepper, divided
1 3/4 teaspoons salt, divided
1 1/2 teaspoons ground cumin, divided
1 1/4 teaspoons ground turmeric, divided
1 large yellow bell pepper
1/4 cup finely chopped green onions
2 tablespoons white vinegar
1 tablespoon water
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
3 tablespoons chopped fresh flat leaf parsley

Combine steak, vinegar, 2 teaspoons paprika, 1 teaspoon black pepper, 1/2 teaspoon salt, 1/2 teaspoon cumin and 1/2 teaspoon turmeric in a large bowl; toss well.  Cover and chill 3 hours.
Preheat broiler.
Cut bell pepper in half lengthwise, discarding seeds and membranes.  Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.  Broil 15 minutes or until blackened.  Place in a paper bag, and fold to close tightly.  Let stand 10 minutes.  Peel and coarsely chop.  Place bell pepper, green onions, white vinegar, 1 tablespoon water, olive oil, lemon juice, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/4 teaspoon pepper, 1/4 teaspoon salt and garlic in a blender; process until smooth.  Set aside.
Combine rub: parsley, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon black pepper and 1/4 teaspoon turmeric.
Prepare grill to medium-high heat.
Remove beef from bowl; thread beef onto each of 6 skewers.  Press rub onto beef.  Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning once.  Serve with sauce.  Serves 6.

slow cooker adobo chicken

I just found my new favorite adobo chicken recipe.  This was sooo good.  One of my kids ate before I got home with the others and reported that dinner was awesome.  I have to agree.  So incredibly flavorful and so easy to make.

slow cooker adobo chicken (adapted from Cooking Light's Global Kitchen Cookbook)
cooking spray
6 boneless, skinless chicken thighs
2 cups chopped onion
5 garlic cloves, minced
6 tablespoons soy sauce
3 tablespoons water
3 tablespoons white vinegar
1 tablespoon honey
1/2 teaspoon black pepper
1 bay leaf
steamed jasmine rice

Spray slow cooker with cooking spray.  Place chicken thighs in the bottom of the slow cooker.  Sprinkle the chopped onion on top.  In a bowl or measuring cup, combine the soy sauce, water, vinegar, honey and black pepper.  Pour over the chicken and onions.  Place a bay leaf in the slow cooker.  Turn the slow cooker on high and cook for 6 hours.  (It probably doesn't need that long but that's how long I cooked mine for.)

avocado salsa (guasacaca)

Hall of Fame!  This avocado salsa is sooooo delicious.  I am so happy to have this recipe.  It's fresh, zesty, salty and creamy.  Perfect.  

avocado salsa (guasacaca) (adapted slightly from Cooking Light's Global Kitchen Cookbook)
2 cups finely chopped onion
3/4 cup finely chopped red bell pepper
3 tablespoons finely chopped seeded jalapeno pepper
1 tablespoon extra-virgin olive oil (cut from 3 tablespoons)
3 tablespoons white vinegar
1 teaspoon Dijon mustard
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 large clove garlic, minced
1 1/2 cups chopped peeled avocado (about 2)
1 1/2 cups chopped seeded plum tomato (about 1 pound)
2 tablespoons chopped fresh cilantro

Combine first 9 ingredients in a large bowl; toss mixture gently.  Cover and refrigerate 3 hours.  Stir in avocado and remaining ingredients just before serving.  Serves 24 (serving size 1/4 cup)
Note:  It's so good there's no way 1/4 cup is enough for me.  A serving size for me is half this recipe! :)

creamy lemon chicken, broccoli & rice casserole

YUM.  This is NOT that chicken and rice casserole with the cream of mushroom soup that everyone made in the 90's.  This is so lemony and garlicky and parmesan-y and creamy.  It was sooooo good.  Everyone cleaned their plates.

creamy lemon chicken, broccoli & rice casserole (eat yourself skinny)
1 tablespoon olive oil
1 tablespoon garlic, minced
1 3/4 cup chicken broth
1/2 cup heavy cream
juice of 1 lemon, or 2 tablespoons
1 teaspoon fresh thyme (I used dried)
1/2 teaspoon red pepper flakes
salt and pepper to taste
1 cup grated Parmesan cheese, divided
3/4 cup uncooked long grain white rice (I used instant brown rice)
2 cups broccoli florets 
1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces and seasoned with salt
1/3 cup breadcrumbs
lemon slices to garnish, if desired

Preheat oven to 375 degrees.  In a large skillet on medium heat, drizzle olive oil and saute the garlic for 1 minute until fragrant.  Add chicken broth, heavy cream, lemon juice, thyme, red pepper flakes and 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer.  Mix in a 1/2 cup of Parmesan cheese and remove from heat.
In a large 9x13 casserole dish sprayed with cooking spray, combine broccoli, rice and chicken and pour sauce over the top making sure everything is coated.  Top with breadcrumbs and remaining Parmesan cheese.
Tightly cover the casserole with foil and bake for 35 minutes then remove the foil and bake an additional 10 minutes uncovered.
Let the casserole sit for 5 minutes before serving. (Garnish with lemon slices if desired.)

grilled chili lime chicken fajita salad

SO delicious!  So delicious I want to eat dinner all over again right now.  But it's gone.  Absolutely nothing is left of it.  My husband said it was really good.  A daughter said it was amazing.  It really was.
Note:  The marinade/dressing is outstanding.

grilled chili lime chicken fajita salad (cafedelights.com)
marinade/dressing:
3 tablespoons olive oil
1/3 cup lime juice
2 tablespoons cilantro
2 cloves garlic, minced
1 teaspoon brown sugar
1/4 teaspoon red chili flakes
1/2 teaspoon ground cumin
1 teaspoon salt

salad:
1 pound boneless, skinless chicken thighs
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 onion, sliced
5 cups romaine, cut
2 avocados, peeled and diced

Marinate chicken in half of the dressing for 2 hours to overnight.  Save the other half of the dressing to use as the salad dressing.
Grill the chicken thighs.  You know how to do that.  Just grill until they're done.
Fry the onions and peppers in a frying pan.
On a large platter, arrange the romaine, grilled chicken, peppers & onions and avocados.  Pour the dressing over the top.  Sprinkle with cilantro leaves.  Serve with toasted tortillas.

30 minute cajun salmon with salted lime butter

Sooo good.  My kids thought it was a little spicy but there's no way I'll tone it down.  We thought it was just right.
I lightened up the recipe a bit and it tastes so good we don't miss the extra oil and butter.

30 minute cajun salmon with salted lime butter (adapted from howsweeteats)
2 pound salmon filet
1 teaspoon smoked paprika
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes

salted lime butter
combine the following:
1 tablespoon butter, melted
2 tablespoons lime juice
1/8 teaspoon salt

Preheat the broiler in your oven to high and set the oven rack about 6 inches below it.
Place the salmon on a baking pan that is lined with aluminum foil.
In a bowl combine the paprika, Italian seasoning, salt, pepper, garlic, onion powder and red pepper flakes.  Sprinkle evenly over the top of the salmon filet and  press gently to adhere.
Broil the salmon for 6-8 minutes or until just opaque and flakey with a fork.  Remove from the oven and cover with the lime butter.  Serve with rice and lime wedges for spritzing.

three bean salad

We had a salad bar for dinner tonight.  I always forget how much I love a good salad bar with lots of options.  I love this 3-bean salad because there's no added sugar.  Too many times 3-beans salads are mostly sugar.  I thought this recipe was perfect for me.

three bean salad
1 (15 ounce) can cut green beans, drained
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1/4 red bell pepper, finely chopped
1/4 yellow onion, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt
1/4 cup olive oil
1/3 cup red wine vinegar

Pour all the beans into a large bowl.  Add the pepper and onion and gently combine.  In a small bowl combine the oil, vinegar, garlic powder, pepper and salt.  Pour over the beans and careful mix to combine.  Allow to marinate 4+ hours.  

easy whole wheat bread

I was looking for a whole wheat bread recipe without sugar or fat.  This bread is terrific and SOOOO quick and easy to make.  Delicious bread in under 2 hours.  Did I mention it has only 4 ingredients?

easy whole wheat bread (spartanlifeblog.com)
4 cups whole wheat flour
2 1/4 teaspoons active dry yeast, or 1 packet
1 1/2 teaspoons salt (I thought this was too much!)
2 cups warm water
optional:  rolled oats to sprinkle on top before baking

In a large bowl mix together the flour, yeast and salt.  Then pour in the warm water and knead with your hands until a dough forms (the dough will be sticky and that's ok).
Cover the bowl with a kitchen towel or plastic wrap and let it rest in a draft free place for 1 hour.
After I hour preheat your oven to 400 F and line a round baking dish with parchment paper.
Transfer the dough to the round baking dish.  Shake the dish so the dough settles into the space of the dish evenly, or pat it gently with your hands to fill it.
Let the dough rest another 30 minutes.
Score the dough with a knife (criss-cross shape in the center) and sprinkle it with oatmeal (I rubbed my bread with a little olive oil first).
Bake for 35-40 minutes or until the crust is a deep golden brown.

skinny sloppy joes

These were exactly what I wanted and I knew it!  They were so delicious, in fact, that I ate more than one.  But less than two. 

skinny sloppy joes (adapted from skinnytaste)
1 pound lean ground beef (the good stuff- lean and without antibiotics or hormones)
1 tablespoon steak seasoning
1 medium onion, minced
2 cloves garlic, minced
1/4 cup red bell pepper, minced
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste

Chop the onion and red bell pepper until minced.  Heat a large skillet over medium high heat.  Add the meat to the pan and break it up as it cooks.  Season the meat with steak seasoning and cook the meat until it browns.  Add onion, garlic and red peppers to the skillet.  Add the red wine vinegar and Worcestershire sauce and cook 5 more minutes.  Add tomato sauce and tomato paste and stir until everything is well combined.  Simmer 5 minutes.  Use a spoon to scoop mixture onto toasted whole wheat hamburger buns.

baked chicken parmesan

The flavor of this dish was OUTSTANDING!  My little culinary queens from culinary camp used the marinara sauce they made the day before (it was a 5-day camp) to make this baked chicken parmesan and I am sure it was their marinara sauce which made this dish shine.   My only complaint was the chicken.  I have always bought Foster Farms chicken from Costco.  I got a really bad batch that was tough and stringy.  Had we known we would've pounded out the chicken to tenderize it.  The whole bag was that way.  Disappointing.

baked chicken parmesan
4 boneless, skinless chicken breasts (I used the thin sliced from Costco)
3/4 cup seasoned whole wheat breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
handful of mozzarella cheese
1 cup classic marinara sauce (use the homemade recipe found on this blog!!)
cooking spray

Preheat oven to 450 degrees.  Spray a casserole dish with cooking spray.
Combine breadcrumbs and Parmesan cheese on a plate.  Melt the butter in a shallow bowl.
Dip each chicken breast into the butter (both sides) then dip both sides into the breadcrumb mixture.  Place each piece in the casserole dish.
Bake in the oven for 25 minutes.
Remove chicken from the oven and spoon some marinara sauce over each piece of chicken and top each chicken breast with shredded mozzarella cheese.  Bake 5 more minutes until the cheese is melted.

classic marinara sauce

I planned to teach a cooking camp the week my oldest left for college as a distraction.  It turned out to be a great distraction.  One of the recipes my little culinary queens made was this classic marinara sauce.  The next day they used it to make baked chicken parmesan, which was divine.
This sauce is so good I made it tonight and served it over tortellini.  I'm going to declare it Hall of Fame.

classic marinara sauce
2 tablespoons olive oil
1 yellow onion, minced
3 tablespoons minced garlic
2 (15 ounce) cans tomato sauce
1 (28 ounce) can crushed tomatoes
salt
freshly ground black pepper
1/4 cup chopped fresh basil, strongly recommended

Heat the oil in a large pot over medium heat.  Add the onion and cook for about 5 minutes until soft.  Add the garlic and cook for a minute.  Add the tomato sauce and crushed tomatoes (and fresh basil if using).  Season with salt and pepper to taste.  Simmer for at least 10 minutes.

creamy cheddar broccoli soup

My kids love soup.  This soup was a breeze to make and I love that it was full of veggies. 

creamy cheddar broccoli soup (adapted from skinnytaste one & done cookbook)
1 tablespoon butter
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, minced
2 tablespoons flour
1/4 teaspoon salt
freshly ground black pepper
2 1/2 cups vegetable broth
1 cup milk
3 big red potatoes, peeled and chopped into small pieces
4 cups chopped broccoli florets, about 2 heads
1 tablespoon freshly grated Parmesan cheese
1 3/4 cups shredded sharp Cheddar cheese

In a Dutch oven or large pot, melt the butter over medium-low heat.  Add the onion, carrot, celery and garlic and cook, stirring until softened 5 to 7 minutes.  Add the flour, salt and pepper to taste and stir until smooth.  Add the chicken broth, milk and potatoes.  Increase the heat to high and bring to a boil.  Reduce the heat to low, cover and cook until the potatoes are soft, 10 to 15 minutes.
Stir in the broccoli florets and Parmesan.  Cook, stirring occasionally until the broccoli is tender, about 8 minutes.  Remove from the heat, add the cheddar and stir well until melted.
Using an immersion blender, blend the soup for a few seconds, leaving some chunks.  Ladle 1 generous cup into each of 6 bowls and serve hot.

the most delicious white bread

This bread is sooo delicious.  I think it's the best homemade bread ever! My 11-year old wanted to learn how to make bread so we made these loaves as a trial so she can arrange to make the bread for the sacrament at church sometime soon.  It's so light and fluffy! Hall of Fame.

the most delicious white bread  (allrecipes.com)
4 1/2 teaspoons active dry yeast (two packages)
3 tablespoons white sugar
2 1/2 cups warm water
3 tablespoons shortening, softened
1 tablespoon salt
6 1/2 cups bread flour (we used all-purpose flour)

In a large bowl, dissolve yeast and sugar in warm water.  Stir in shortening, salt and 2 cups of the flour.  Stir in the remaining flour, 1/2 cup at a time, stirring after each addition.  When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.  Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface.  Divide the dough into two equal pieces and form into loaves.  Place the loaves into two lightly greased 9x5 inch loaf pans.  Cover the loaves with a damp cloth and let rise until double in volume, about 40 minutes.
Bake in a preheated oven at 375 degrees for about 30 minutes or until the top is golden brown.

roasted mixed potatoes

These were a hit!  (Photo taken before the potatoes were roasted).  One of my kids asked if I would please make them every night.  

roasted mixed potatoes (pass the peas, please)
1 large sweet potato, peeled and cut into rounds then lengthwise
5 small red potatoes, cut into rounds then lengthwise
2 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon pepper

Place foil over a cookie tray and preheat oven to 400 degrees.
In a ziplock bag, pour in oil and add seasonings.  Add cut potatoes.  Zip the bag and shake the potatoes until they are coated in oil and seasonings.
Place in the oven and roast for 35 minutes.

vietnamese chicken pho (instant pot)

This soup was exceptionally flavorful.  It was a huge hit with my family.
Note:  I 1 1/2 times the recipe to serve my family of 6.

vietnamese chicken pho (adapted from skinnytaste one & done cookbook)
2 teaspoons olive oil
3-inch piece fresh ginger, peeled and halved lengthwise
1 large yellow onion, peeled and halved
6 cups chicken broth
5 thin boneless, skinless chicken breasts
1/2 small bunch fresh cilantro
1/2 tablespoon coriander
1 teaspoon sugar

3 rectangles of the brown noodles that Costco sells (Organic Millet & Brown Rice Ramen- it's gluten free and vegan and one of my new favorite Costco products)
1 cup bean sprouts (I had to use canned!)
2 large scallions, sliced
1/4 cup fresh cilantro leaves
1 fresh jalapeno pepper, thinly sliced
1 lime, cut into wedges
Sriacha sauce, optional

For the pho broth, press the saute button on an electric pressure cooker.  When hot, add the oil and ginger,and place the onion halves in the bottom of the pressure cooker cut side down.  Cook, without moving, until they are both charred, 4 to 5 minutes.  Stir in 1 cup water, the broth, chicken, cilantro, coriander and sugar.
Seal and cook on high pressure for 18 minutes, until the chicken is tender.  Quick release, then open when the pressure subsides.  Transfer the chicken to a plate.  Use a slotted spoon to discard the ginger.
Press the saute button and bring the broth to a boil.  Add the noodles and cook until pliable, 3-4 minutes.  Add the chicken, bean sprouts and some of the jalapeno rings to the soup.
Divide the soup among 6 bowls.  Top each bowl of soup with jalapeno, green onion and a lime wedge.

arroz con pollo

Hall of Fame, declared my husband!  I have to say, it was sooooo good!  After I took the picture I doused it in hot sauce which made it all the better.  Everyone ate it right up.

arroz con pollo (slightly adapted from Skinnytaste One & Done)
5 boneless, skinless chicken thighs
1/2 teaspoon apple cider vinegar
1 teaspoon sazon seasoning (recipe below)
1/2 teaspoon garlic powder
1/2 teaspoon salt
3 teaspoons olive oil
1/3 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 cup uncooked brown jasmine rice
3/4 cup frozen mixed peas and carrots
1/4 cup canned tomato sauce
1/4 cup green Spanish olives plus 1/2 tablespoon brine
1 teaspoon chicken bouillon
cayenne pepper sauce, for serving

sazon seasoning:
makes 6 tablespoons
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon turmeric
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons dried oregano
1 teaspoon freshly ground pepper

Season the chicken with the vinegar, 1/2 teaspoon of the sazon, the garlic powder and the salt.
Press the saute button on an electric pressure cooker.  When hot, add 2 teaspoons of the oil and cook the chicken until browned.  Transfer to a plate.
To the pressure cooker, add the remaining 1 teaspoon oil, the onion, bell pepper, scallions, cilantro and garlic and cook, stirring until softened, about 2 minutes.  Add the rice, 1 cup water, the frozen vegetables, tomato sauce, olives, olive brine, remaining 1/2 teaspoon sazon and the bouillon.  Stir well.  Return the chicken to the pot.
Seal and cook on high pressure for 27 minutes, until the liquid is absorbed and the chicken and rice are cooked.  Quick or natural release, then open when the pressure subsides.
To serve, place 1 cup rice on each plate, top with 1 chicken thigh, and garnish with the cilantro.  If you like spice, top wit the hot sauce.