au gratin potatoes

Ingredients

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings or diced
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

Pizza sauce

makes sauce for 1 pizza

Ingredients

• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees F/45 degrees C)
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon worcestershire sauce
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon chilie powder
• 1/8 teaspoon dried red pepper flakes
• salt to taste

Directions

1. In a small bowl, combine all ingredients well
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

chicken meat balls

Serves 4, or more as appetizers or sliders

3 slices Italian bread, torn into small bits (1 cup)
1/3 cup milk
3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta)
1 small onion, finely chopped
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided*
3 tablespoons finely chopped flat-leaf parsley

Preheat oven to 400°F with a racks the upper thirds. Soak bread in milk in a small bowl until softened, about four minutes.

Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. (Alternately, as in “I thought of this after the fact”, I’d bet you could render the pancetta for a couple minutes and cook the onions and garlic in that fat, rather than olive oil.) Cool slightly.

Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan (I used a 9×13 roasting dish).

Stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on and run with it) , then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes (though mine took a good 5 minutes longer).

* I accidentally added a heaping tablespoon of the tomato paste into the meatball mixture the first time I made it, and ended up liking it better than without it. I’d use the tomato paste on top too. It’s good both places.

zuppa toscana

Zuppa Toscana

Though a popular soup at Olive Garden, this isn't meant to be a "copycat" recipe. It might taste pretty close, but I can't even remember the last time I had this soup, let alone ate at OG. (Not my favorite place. Carino's stole my heart.) I ran across a couple of recipes lately and combined them according to my liking and this is what I ended up with.

This soup is rich, creamy and the flavors just pop, for lack of a better word. The type of sausage and chicken broth you use are important as the majority of the flavor in the soup come from those two. So get good quality broth and sausage that you like.

This soup also has kale in it. If you've never had kale, here's a (slightly wilted. . . the kale, not the photo) shot of this good-for-you green:

Never used kale? It's easy to prep, just take a hold of the stem like so:

rip off the leaves from the stem, then chop them up however you want. Easy. One of the things I like about kale is that it's a tough green. Tougher than spinach and won't turn slimy when you add it to soup -- even after 20 minutes of simmering. And don't be afraid to use a lot. Like just about all greens, the mountain you have sitting on your cutting board won't take up that much space once it's cooked.

Zuppa Toscana (Tuscan Soup)
compiled from multiple sources

1 lb uncooked Italian sausage (sweet or spicy)
3 slices uncooked bacon, chopped
1 medium onion, chopped
4 cloves garlic, minced
1/4 tsp red pepper flakes (see note)
2 medium russet potatoes, peeled and cut into 1/2-inch cubes
2 cups fresh chopped kale, about 1/2 bunch
4 cups chicken broth (or 3 1/2 cups chicken broth + 1/2 c white wine)
1 1/2 cups water
1 cup heavy cream
Salt and pepper to taste

Heat a large Dutch oven or heavy pot over medium heat. Add bacon to the pot and cook for about 4-5 minutes until it starts to render off its fat. Remove sausage from casings and crumble into pot. Cook until the sausage is well-browned and the bacon is crisp, about 5-6 more minutes. Remove sausage and bacon from the pot with a spider or slotted spoon and transfer to a bowl; set aside.

Add onion to the pot and saute until tender, about 6-7 minutes. Add garlic and red pepper flakes and cook for another minute. Add 1/2 c of the chicken broth (or wine, if using) to the pan and stir, scraping the bits off the bottom of the pan. Add the remaining broth, potatoes, kale, water to the pot. Return the sausage and bacon to the pot as well. Increase heat to medium-high and bring to a boil. Reduce heat and let simmer for about 20 minutes or until potatoes are fork-tender. Stir in heavy cream and season with salt and pepper to taste. Serve with crusty French bread if you like.

Serves 6.

Nat's Notes:
1. If you use spicy sausage, take that into consideration when you add the red pepper flakes, holding back if necessary.

rice noodle salad

Rice Noodle Salad
recipe courtesy of Taste of Home

1 8oz package of thin rice noodles
2 c fresh spinach, cut into strips
1 large carrot, shredded
1/2 c pineapple tidbits
1/4 c minced fresh cilantro
1 green onion, chopped

Sesame Peanut Dressing:
1/4 c unsalted peanuts
1/4 c water
1/4 c lime juice
2 T soy sauce
1T brown sugar
1T vegetable oil
1 tsp sesame oil
1/2 tsp ground ginger
1/4 tsp crushed red pepper flakes

Cook noodles according to package directions. Meanwhile, combine spinach, carrot, pineapple, cilantro and onion in a large bowl.

Place dressing ingredients in a blender or food processor. Process until blended. Drain noodles and rinse in cold water; drain well. Add noodles to spinach mixture and drizzle dressing; toss to coat. Serve immediately. Makes 6-8 servings.

Nat's Notes:
1. If you don't have sesame oil, there's really no substitute. It has a very distinctive flavor, and it will leave this poor salad naked if you don't add it.

I like this with fish

whole wheat pizza crust

Whole Wheat Pizza Crust

This makes a tasty, hearty, pizza dough. It's a little on the dense side, so make sure to add enough sauce and cheese to balance it out.

Whole Wheat Pizza Crust
From the Paula Deen Magazine

1 envelope yeast
1 T sugar
1 1/4 c warm water
2 c whole wheat flour
1 c white flour
2 tsp salt
Cornmeal

Combine yeast, sugar and water; let stand for 5 min. Combine flours and salt. Gradually add yeast mixture. Stir until mixture forms a ball (use a stand mixer if you like).

Turn out dough and knead for 5-10 min. (I usually leave it in the stand mixer and let the dough hook do its magic for 5-10 minutes.) Place in a lightly greased bowl, turning to grease top. Cover and let rise for an hour or until double in size.

Preheat oven to 450. Roll out dough into an 18-in circle. Sprinkle pizza stone with cornmeal. Add toppings and bake for 15-20 min.

Makes 1 pizza.

Nat's Notes:
1. I usually make two thin crust pizzas out of this.
2. You can play with the white/wheat flour measurements if you want. When I make this, I usually switch the flour measurements and use 2 c of white and 1 c of wheat.

cafe rio

Cilantro Lime Rice

3 c water

3 c Minute rice

4 cubes chicken bouillon

4 tsp garlic, minced

1 Tb canola oil

2 Tb fresh lime juice

1/2 bunch of cilantro

1/2 onion

1 can green chilies

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked. *I hate Minute Rice and never buy it - you can substitute regular rice, just adjust the water to rice ratio accordingly.

Garlic Black Beans

1 can black beans

1/3 c tomato juice

2 cloves garlic, minced (1 tsp)

1 tsp cumin

2 Tb canola oil

1/2 tsp salt

2 Tb chopped cilantro

Heat oil then add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm.

Creamy Tomatillo Dressing

3 tomatillos, peeled and quartered

juice of 1/2 lime

1/2 c buttermilk

1/2 c mayonnaise

1/2 c sour cream

1 pkg dry buttermilk ranch dressing

1 c fresh chopped cilantro

6 green onions with ends, chopped

2 cloves garlic, minced (1 tsp)

3 tsp sugar

1 jalapeno, sliced thin - add to taste

Place all ingredients in food processor or blender and mix well. Refrigerate for 1 hour before serving.

3 tsp sugar

1 jalapeno, sliced thin - add to taste

Cafe Rio Chicken
Supposedly from Cafe Rio, tweaked slightly by Natalie.

3 lbs boneless, skinless chicken breasts
1 1/2 c Italian dressing
1T minced garlic
1 T chili powder
juice from one lime
1/4 c fresh cilantro, chopped

Place chicken in a 4-6 qt. slow cooker. Pour dressing over top and sprinkle with chili powder and garlic. Cover and cook on low for 7-8 hours or on high for 3-4.

Remove chicken from pot, shred with a couple of forks, then put it back in the pot. Cover and cook an additional 30 minutes. Add lime juice and cilantro.

Place all ingredients in food processor or blender and mix well. Refrigerate for 1 hour before serving.

Sea Bass

We rarely eat red meat around here. We try to stick to chicken and fish. Fish doesn't happen a whole lot because I don't really like it but I try and cook it anyways because it is healthy. I do however LOVE sea bass! I fell in love in Ecuador. It does not taste fishy what so ever and has an excellent texture. Unfortunately it is hard to come by in Logan and when I find it at the whole foods store in SLC its extremely expensive. SO to say the least it doesn't happen a lot. If you happen to find it on sale somewhere pick it up and try this recipe, it is excellent.

Ingredients

• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• lemon pepper to taste
• sea salt to taste
• 2 pounds sea bass
• 3 tablespoons butter
• 2 large cloves garlic, chopped
• 1 tablespoon chopped flat leaf parsley
• 1 1/2 tablespoons extra virgin olive oil

Directions

1. Preheat grill for high heat.
2. In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
3. In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
4. Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Creamed Eggs

Ok this is a recipe my mom came up with. She wanted a way to use up all the hard boiled eggs on Easter. We have it every year on Easter for breakfast. I make it more than on Easter with my family because we like it so much.

Ingredients:

4 hard boiled eggs

1 tablespoon of butter

1 tablespoon of flour

2-3 cups of milk

salt and pepper to taste

buttered toast

Directions:

First separate the yolks from the whites. Chop the whites to about the size of almonds. Mash the yolks with a fork until all crumbly, and add salt and pepper to taste. set aside for now.

Then make a simple rue. You combine the flour and butter in a medium frying pan on medium heat. Mix with a wooden spoon or whisk until well incorporated. Slowly add milk one cup at a time. Continue stirring the sauce until it thickens to about the consistency of a gravy. If you want/need more sauce add more milk and stir till it reaches the correct consistency. Add salt and pepper to taste.

Stir the egg whites into the white sauce.

Top buttered toast with white sauce and sprinkle with yolk crumbles.

Fudge like your Grandma makes

Ingredients

• 2 cups white sugar
• 1/2 cup cocoa
• 1 cup milk
• 4 tablespoons butter
• 1 teaspoon vanilla extract

Directions

1. Grease an 8x8 inch square baking pan. Set aside.
2. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
3. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
4. Remove from heat. Let cool to 100 degrees. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
5. Pour into prepared pan and let cool. Cut into about 60 squares.

I made this fudge over Christmas time. it was just like the way my grandmas fudge tasted like. I had success the first time but I know candy making can be tricky. I didn't use a thermometer and it still worked out for me.

Pea and Feta salad

Sweet Pea & Feta Salad

Cook time: 10 minutes
Serves 2-3

You Need:

• 3 tablespoons olive oil
• 1/2 teaspoon black or white pepper
• 1 teaspoon salt
• 1 garlic clove
• About 4 ounces feta cheese

1/2 red onion

Juice from about 1/3 a lemon (optional)

2 cups frozen peas

1/3 bag fresh spinach leaves

1/2 red onion

1/3 cup golden raisins

Directions:
1. Run your knife through the spinach a few times to make it a little more manageable for tossing. Put in large bowl and set aside.
2. Thinly slice onions. Add olive oil to pan. Sauté onion and garlic on med high heat for about 3 minutes or until onions get tender. Add raisins and peas and salt and pepper. Sauté until peas are cooked through, raisins are nice and soft/juicy and onions are on the verge of being caramelized.
3. Pour contents of the pan (still piping hot) directly onto the spinach leaves. Immediately toss thoroughly until spinach leaves are all coated in juices from pan and begin to wilt a little.
3. Add feta (If it’s a block, cut it into cubes and crumble it over the salad) and toss together one more time. Squeeze a little lemon juice (optional) for some extra acidity over top and give one last toss. Enjoy at room temp right away.

corn&potatoe chowder

Corn & Potato Chowder

Serves: 6
Cook/prep time: 40

You Need:

• 8 ears of corn
• 4 small Yukon gold potatoes
• A little agave nectar or sugar if corn is not sweet (optional)
• 1 Tablespoon chopped fresh thyme
• 1 tablespoon salt or to taste
• ½ teaspoon black pepper or to taste
• 2 shallots

Half a large red onion

1 clove garlic

1 cup milk

About 4 tablespoons of olive oil

1 tablespoon butter

Directions:

1. Peel and boil potatoes until soft. Remove from water but save starchy water aside. Sauté potatoes together in olive oil with red onion, shallots, garlic and salt and pepper until brown and super flavorful. Keep partially covered.
2. Then add butter + a little more olive oil + thyme and the corn (pre boiled and removed from husk) to the pan and continue to cook covered (adding some of the starchy water when mixture becomes dry).
4. Remove from heat when mixture is fully cooked through and thick from potatoes beginning to fall apart. This will take about 15 minutes after adding in the corn.
5. Puree half the mixture with milk (heat milk to at least to room temperature first) until silky smooth. Taste, and if overly flavorful, add more starchy water. Add other half of mixture and pulse to get that creamy/chunky consistency.
6. Garnish with some extra corn on top or a thyme sprig.

Chicken Pita's

This recipe I got from a friend of a friends blog....... I make this at least once a week

Greek flat bread ( I like the whole wheat and I have only found it at Smith's by the deli counter)

Hummus

Feta cheese

asparagus

red yellow and green bell peppers

Red onion

grilled chicken sliced into bite size pieces

salt and pepper to taste

olive oil for cooking and a dressing

Slice the vegetables into long thin slices then saute in olive oil until soft and easily bitable

warm your flat bread on a skillet until soft, pliable and even a little crispy in some places

top the bread with hummus, then chicken, then vegetables

sprinkle with feta and drizzle with olive oil.

* the right bread is important- do not use pita, it is too dry and breaks apart.

Honey Lime Enchilada's

• 1/3 cup honey
• 1/4 cup lime juice (about 2 large limes)
• 2 teaspoons to 1 Tablespoon chili powder
• 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
• 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
• 12 corn tortillas
• 2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
• 1 14-oz can of green enchilada sauce (mild or medium, to your taste)
• 1/2 to 3/4 cup of heavy cream
• nonstick cooking spray
• 1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Seriously so good TACOS

Ingredients

Chicken marinated in your favorite spice or sauce and grilled to your liking

Then shred with a fork

Shredded lettuce ( i prefer Romain)

Canned shredded pineapple

Salsa verde

Shredded cheese ( I like medium cheddar)

Corn tortillas Lightly warmed on a frying pan (no butter or oil needed) warm till they are soft and have a little crispyness on the edges

Throw ingredients in the tortillas and Enjoy.

*would be excellent with fish too

lettuce wraps

Wanna-be PF Chang’s Lettuce Wraps Recipe

Pouring sauce
1/4 cup sugar
1/2 cup warm water
2 tablespoons gluten free tamari (or regular soy sauce if you’re not concerned about gluten)
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon dijon mustard
2 cloves garlic, minced

Chicken Stir-fry
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
1 – 8oz can sliced water chestnuts, minced to the size of corn kernals
1/2 cup mushrooms, minced to the size of corn kernals
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce or nappa cabbage

Stir-fry sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.

Combine 1 teaspoons hot water with dijon mustard and garlic and set this aside in small bowl.

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until cooked through, then remove from the pan and cool.Keep oil in the pan, keeping it hot over a low flame.

Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.

Take pan that you cooked the chicken in (with the still warming oil, riiiight?) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add chicken, garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked, about four minutes, and remove to a serving dish.

Add mustard/garlic mixture to the pouring sauce, 1/2 a teaspoon at time to taste.

Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.

my favorite sugar cookie

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions

Cream the butter and sugar. Add the egg and beat until fluffy. Blend in the vanilla. Sift in the flour, baking powder, and salt, mixing until just combined. Wrap the dough in plastic wrap and chill for 1 hour.

Preheat the oven to 350 degrees. On a floured surface, roll half of the dough to 1/8-inch thick. Cut into circles using a 3-inch round cookie cutter or the top of a drinking glass. Gather and reroll scraps. Repeat with remaining dough. Place the cookies on a greased baking sheet and bake for about 8 minutes, until just golden. Do not allow cookies to brown.

I simply top with buttercream icing.

Pedro's favorite Pasta

Ingredients

• 1 (16 ounce) package jumbo pasta shells
• 1 cup fresh corn kernels
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes with juice
• cilantro to taste
• salt and pepper to taste
• 1 dash hot pepper sauce
• 1 dash Worcestershire sauce
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet over low heat, cook corn and black beans, 2 minutes. Stir in the tomatoes, reserving their juice. Season with salt and pepper, and cook 2 minutes more. Pour in enough tomato juice to cover and season with hot pepper sauce and Worcestershire. Increase heat slightly, stir in chicken, and heat through, 3 to 5 minutes. Spoon over cooked pasta. Sprinkle with cilantro.

I make this with or with out chicken and Pedro will eat it all either way