Turkey Tenders

1 pd turkey tenderloin
1/4 cup all purpose flour
1/3 cup egg substitute
3/4 panko (Japanese breadcrumbs)
2 Tbs grated Parmesan cheese
1/4 tsp garlic salt
1/4 tsp black pepper
1 Tbs canola oil

1. Preheat oven to 425 degrees

2. Cut tenderloin in half lengthwise; cut into 20 (2 inch) pieces

3. Place flour in a shallow dish.  Place egg substitute in another.  Combine Panko, cheese, garlic salt, and pepper in another dish/  Dredge turkey in flour; dip in egg substitute, and dredge in breadcrumb mixture.  Heat oil in a large non stick skillet, swirling to coat.  Add turkey pieces to pan; cook 2 minutes on each side.  Place turkey pieces on a broiler pan.  Bake at 425 for five minutes.  Turn turkey pieces over and bake an additional five minutes.

Recipe from Cooking Light Magazine March 2011

Yield: 4 servings
Serving Size 5 pieces

Calories: 227
Fat: 6.1g
Protein: 32.9g
Carb 11g

Despite the fact that I thought they were a pain to prepare and cook; they turned out really good!  Brandon said it best when he labeled them "High Class Chicken Nuggets" :)  Healthy alternative and kid friendly!

Buffalo Chicken Chili

1 Tbs extra virgin olive oil
1 pd ground chicken breast
1 large carrot, peeled and finely chopped (I used a bunch of chopped baby carrots)
1 onion, chopped
3 stalks celery, chopped
5 cloves of garlic, chopped
4 Tbs chili powder
1 Tbs ground cumin
1 Tbs paprika
salt and pepper to taste
1/2 cup hot buffalo wing sauce (I just used Frank's Red Hot because I had some leftover)
1 (15oz) can tomato sauce
1 (28oz) crushed tomatoes
1 (15oz) can white kidney beans (cannellini beans), drained and rinsed
1 (15oz) can red kidney beans, drained and rinsed

1. Heat olive oil in pan and add ground chicken breast.  Cook until chicken is no longer pink. Transfer to a large stock pot and add carrot, celery, garlic, chili powder, cumin, paprika, and salt and pepper. Cook until onions are translucent (about 3-4 minutes)

2. Stir in hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans.  Bring to boil; and simmer over medium low heat for about an hour.

This turned out really good!  Like I mentioned, I just used plain old Frank's Red Hot and it still have an abundant buffalo taste.  Next time I will try out the Franks Hot Wing Sauce and see if there is much difference (I am assuming it is more of a texture difference than taste difference between the hot sauce and wing sauce).  This chili seemed heartier than the others that I make, not that it is a bad thing, but normally I think thinner chili's.  This was still excellent, and I look forward to eating the leftovers this week while Brandon is out on work travel.

Smoky Pan-Grilled Pork Chops

1 Tbs ground cumin
1 Tbs brown sugar
1/2 tsp smoked paprika
1/4 tsp salt
4 (4ounce) boneless center cut pork chops
Cooking Spray

1. Combine ground cumin, sugar, paprika, salt and pepper. rub evenly over pork.

2. Heat grill pan over medium-high heat.  Coat pan with cooking spray.  add pork to pan; cook five minutes on each side or until done.

I served the pork chops with brown rice and sauted onions, mushrooms, and zucchini.


Calories: 224
Fat: 11.5g
Protein: 24.8g
Carb: 4.3g
Fiber: 0.3g
Chol: 70mg
Iron: 1.9mg
Sodium: 201mg
Calc: 47mg

Recipe adopted from Cooking Light Magazine Jan/Feb 2011

Almost Classic Pork Fried Rice

2 Tbs peanut oil, divided
1/2 tsp kosher salt, divided
1/2 pd boneless pork loin chop, cut into 1/2 inch pieces
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green onion bottoms
2 Tbs minced garlic
2 Tbs minced peeled fresh ginger (I used 1 Tbs ground ginger)
3 cups cooked, chilled long grain brown rice
1 large egg
3 Tbs low sodium soy sauce
1 tsp dark sesame oil
1/4 tsp freshly ground pepper
2 cups fresh bean sprouts
1/4 cup canned diced water chestnuts
1 cup chopped green onion tops

1. Heat wok over medium-high heat.  Add 1 Tbs peanut oil, swirl to coat.  Sprinkle 1/8 tsp salt on pork.  Add pork to wok, saute two minutes or until browned on all sides.  Remove pork from pan.  Add carrot and celery to wok, saute for two minutes or until lightly browned, stirring frequently.  Add carrot mixture to pork.

2.  Add remaining 1 Tbs oil to pan, swirling to coat.  Stir in green onion bottoms, garlic and ginger; cook for 15 seconds, stirring constantly.  Add rice, stirring well to coat rice with oil; cook without stirring for two minutes or until edges begin to brown.  Stir rice mixture, and then cook an additional two minutes without stirring.  Make a well in the center of the rice mixture.  Add egg; stir fry for 30 seconds or until soft scrambled, stirring constantly.

3.  Return pork mixture to pan.  Stir in remaining 3/8 tsp salt, soy sauce, sesame oil, and pepper.  Remove from heat, and stir in bean sprouts and water chestnuts.  Sprinkle with green onion tops.

Yield: 4 servings
Serving Size: 2 cups
Calories: 408
Fat: 12.4g
Protein: 21g
Carb: 49.3
Fiber: 6.5g
Chol: 82mg
Iron: 2.4mg
Sodium: 627mg
Calc: 79mg

Recipe: adopted from Cooking Light Magazine Jan/Feb 2011

I just loved this recipe!  The rice tasted just like the title :) almost classic!  Best thing about this is that you could leave out the pork and have vegetable fried rice, or add chicken or shrimp instead!  I give these one two really big thumbs up!

Oreo Stuffed Chocolate Chip Cookies

2 sticks of butter (softened)
3/4 cups packed dark brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10oz bag chocolate chips
1 package Oreo cookies

Preheat oven to 350 degrees.  Cream together sugars and butter until well combined.  Beat in eggs and pure vanilla extract.  In a separate bowl; combine flour, salt, and baking soda.  Scoop cookie dough and place atop a Oreo cookie, take another scoop and place on the bottom of the Oreo. Cup together, pinching the corners together, until Oreo is covered with cookie dough.  Place on a cookie sheet lined with parchment paper.  bake 9-13 minutes until golden brown.  Cool completely.

Recipe taken from some blog that was featured on Groupon's Facebook page

BBQ Pulled Pork

We hosted a Super Bowl party yesterday and I went all out on the spread of food... maybe a little too far because my awesome friends also brought dishes and we have enough food to last us the rest of the week... No harm in that, that just means less cooking for me this week.

Also, I am going to try and have at least one dish updated on here a week.... I am sorry for not posting more recipes (and I have been lacking on photos...) I promise I will get better.  Brandon's work travel started back up so I have been making quick and easy dinners that I do not feel are blog quality.

BBQ Pulled Pork
Boston Butt Pork Roast
1 Large Onion
5 Whole Cloves
Seasoning Salt
2 cups Beef Stock
1/2 cup Water
BBQ Sauce (I used Sweet Baby Rays)

Slice up half of the onion and place at the bottom of a crock pot.  Add pork roast, cloves, seasoning salt, stock and water.  Cook on low for 8-12 hours.  (I did eight hours)  Remove pork and de-bone.  Drain crockpot.  Shred pork with the two fork method (or whatever is easiest for you).  Chop the remaining onion.  Layer shredded pork, onion and BBQ sauce back in the crock pot, stirring together.  Cook on high for an hour and then turn to warm.  Serve on buns or alone

This came out phenomenal! I cannot wait to eat the leftovers!

Boston Market Style Meatloaf with Cheese

1/2 cup ketchup
1 1/2 tablespoon hickory smoked barbecue sauce (I used honey because that is what I had in the fridge)
1 tablespoon sugar (I used 1/2 tablespoon of Splenda Sugar Blend)
1 1/2 pounds of lean ground beef or ground turkey
1/3 cup all purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
2 gloves garlic, minced
3/4 cups of Italian style bread crumbs
1 egg beaten
cheese (I used about 5oz of 75% reduced fat sharp cheddar brick)

1. Preheat oven to 400 degrees
2. In a large bowl, stir together the ketchup, barbecue sauce, and sugar; set aside 1/4 cup of the mixture
3. With your hands, mix in the remaining ingredients (except for the cheese)
4. Grease a 9 by 5-inch loaf pan and form half of the meat mixture into the pan.  Cut the cheese into cubes and spread evenly across the meat mixture.  Form the remainder of the meat mixture into loaf pan.
5. Bake, covered, 30 minutes
6. Uncover and drain fat from pan, then slice the meat loaf while still in the pan
7. Drizzle the reserved tomato mixture evenly over the meatloaf
Bake, uncovered, for an additional 30 minutes or until cooked through 

Serves 5
Recipe adapted from: America's Most Wanted Recipes and modified by Me

This meatloaf was awesome!  I apologize for not taking a picture :( I will get back into that, I promise!  Anyway, what I really liked about this recipe is that it didn't really call for many ingredients. In the next month or so I plan on making another meat loaf recipe and then we can compare the two :)

Chicken Orzo Soup

This soup turned out great! It was super fast to make and very comforting!

1 (32oz) container fat free less sodium chicken broth (divided)
1/2 cup uncooked orzo
2 teaspoons olive oil
2/3 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup chopped onion
3/4 pound skinless, boneless chicken breasts, cut into 1/2inch cubes
1 1/4 cups water
3 fresh parsley sprigs
1 fresh thyme sprig
4 cups of fresh baby spinach
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Bring 1 3/4 cups of broth to a boil in a medium saucepan.  Add orzo; cook 10 minutes or until done.  Drain.

While orzo is cooking, heat a large saucepan over medium heat.  Add oil to pan, swirl to coat.  Add carrot and next three ingredients; cook three minutes, stirring constantly.  Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley and thyme; bring to boil.  Reduce heat; cover and simmer 10 minutes or until vegetables are tender.  Discard herb sprigs. Add orzo, spinach and next three ingredients; simmer one minute.

Yield: 4 servings (1 1/2 cups per serving)
Calories 224, Fat 4.7g, Protein 22g, Carb 22g, Fiber 3g, Sodium 750mg
Cooking Light Annual Recipes 2010

Black Bean Salsa Chili

Ok... so I know that I probably lost my readers since I have posted in months... but I have two new recipes for you all to try and they were both amazing!!!  This recipe could be vegetarian, if the turkey was substituted with tofu crumbles and the bacon was eliminated.

2 (15oz) cans black beans (I bought low sodium), rinsed, drained, and divided
2/3 cup water
1 tablespoon dark brown sugar
cooking spray
1/2 pound ground turkey
1 cup chopped sweet onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3 sweet hickory smoked bacon slices, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon of dried oregano
1/8 teaspoon of crushed red pepper
1 1/2 cups of salsa (I used medium for an extra kick)
3 tablespoons tomato paste
1 (14 ounce) can fat free, low sodium beef broth
optional
1/2 cup reduced fat sour cream
1/4 cup chopped fresh cilantro
1 teaspoon fresh lime juice

Place 1 1/2 cups beans, 2/3 cups water, and dark brown sugar into a food processor; process until smooth.  Combine bean puree and remaining beans in a bowl.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add turkey; cook three minutes or until browned, stirring to crumble. Remove turkey from pan.

Add onion and next three ingredients to pan; cook five minutes or until bacon and onion are lightly browned.  Return turkey to pan.  Add chili powder and next three ingredients to pan; stir well.  Stir in bean mixture, salsa,  tomato paste, and broth; bring to boil.  Reduce heat; simmer 30 minutes, stirring occasionally.

Yields: 6 servings
Calories 199, Fat 6.2g, Protein 14.8g, Carb22g, Fiber 9g, Sodium 740mg
Cooking Light Annual Recipes 2010

Sorry

It has been one crazy month!  I think Brandon has only been home for like 6 days of it...OK maybe more, but he has been traveling a ton for work and I haven't been cooking....  Stay Tuned and I promise I will continue to update the blog with recipes!

Macaroni Souffle

I have never claimed to actually "know" what I am doing in the kitchen... I just really love food, and enjoy preparing dishes for me and Brandon.  This recipe got the best of me... I totally mixed up the order of the steps, but it still turned out super yummy!

3z macaroni
melted butter-to coat
3 tbsp dried breadcrumbs
4 tbsp butter
1 tsp paprika
1/3 cup plain flour
1 1/4 cup milk
3oz cheddar or Gruyere cheese, grated (I mixed the two together... and put more than 3oz in :) I am a cheese freak)
2oz Parmesan cheese-grated
salt and ground black pepper
3 eggs, separated

1. Boil macaroni according to the instructions on the package.  Drain well and then set aside.  Preheat oven to 300 degrees Fahrenheit
2. Brush the sides of a 1.2 liter souffle dish with melted butter, then coat evenly with breadcrumbs, shaking out excess.
3. Put the butter, paprika, flour and milk into a saucepan and bring to a boil slowly, whisking it constantly until it is smooth and thick.
4.  Simmer the sauce for a minute, then take off the heat and stir in the cheeses until they melt.  Season well and mix with the macaroni.
5. Beat in the egg yolks.  Whisk the egg whites until they form soft peaks and spoon a quarter into the sauce mixture, beating it gently to loosen it up.
6. Using a large metal spoon, carefully fold in the rest of the egg whites and transfer to the prepared souffle dish.
7. Bake in the center of the oven for about 40-45 minutes until the souffle has risen and is golden brown.  The middle should wobble very slightly and the souffle should be creamy inside.

Recipe adapted from: Vegetarian Cooking and Vegetable Classics

Baked Chicken Chimichangas

1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoon olive oil
1/3 cup chili powder
One 16z jar salsa
1/4 water
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 pound cooked boneless, skinless, chicken breasts, shredded
Six 10 inch tortillas
1 cup refried beans (I used fat free)
Olive oil

Sorry, used my  phone.. bad quality picture :(

Preheat oven 425F.  Grease a rimmed 15 by 10inch baking pan.  In a large saucepan, saute the onion and garlic in oil until tender.  Stir in chili powder, 2/3 jar salsa. water, cumin, and cinnamon.  Pour the mixture into a blender or food processor, process until smooth.  Pour back into the saucepan; stir in chicken. 
Working with one tortilla at a time, spoon a heaping tablespoon of bean down the center of the tortilla.  Top with 1/2 cup of chicken mixture.  Place the chimichangas in the greased baking pan, seam side down.  Brush all sides with oil.  Bake for 15 minutes or until golden brown and crisp, turning every 5 minutes.  Serve with remaining salsa (or sour cream and guacamole).
-To shred the chicken, I boiled the breast until cooked.  Then used to forks to shred the meat.

Recipe adapted d from: America's Most Wanted Recipes- Chi Chi's

These were really really good!  Brandon loved them!  I served them with a side salad instead of guacamole or sour cream.  I will be making these again!

Linguinie with "Hit the Pan" Salsa

Serves Two-

4oz linguine (I used half a package, and we have leftovers)
3 tablespoon Extra Virgin Olive Oil
3 large tomatoes
2 garlic gloves, crushed
4 boiler onions chopped (recipe called for "spring onions" sliced, but Publix didn't have those)
1 green chili, seeded and sliced
juice of 1 orange
2 tablespoon fresh parsley
salt and ground pepper
Cheese, grated to garnish

Boil the linguine in plenty of water until it is al dente.  Drain and toss in a little of the oil.  Season well.  Skin the tomatoes by dipping them in a bowl of boiling water. The skins should slip off easily.  Chop the tomatoes roughly.  Heat the remaining oil until it is quite hot and stir-fry the garlic, onions, and chili for a minute.  The pan should sizzle.  Add the tomatoes, orange juice, and parsley. Season well and stir in linguine to reheat.  Serve with grated cheese.
Recipe adapted from Vegetarian Cooking and Vegetable Classics

I LOVED this dish... very light and flavorful!  I heart pasta with fresh ingredients! :)

Ham and Scalloped Potatoes

6-8 slices of ham (I used 1.5 pkgs of cubed ham)
8-10 medium potatoes thinly sliced
2 onions thinly sliced (I chopped mine)
salt and pepper to taste
1 cup shredded cheddar cheese (I used reduced fat sharp cheddar... Sargento of course) :)
103/4oz can cream of celery soup
1 soup can milk
paprika

Put half of the ham, potatoes, and onions in a slow cooker.  Sprinkle with cheese, salt and pepper.  Repeat layers.  Mix soup with milk.  Spoon over the top.  Sprinkle with paprika. Cover. Cook on low 8-10 hours, or High 4 hours.
Recipe adapted from: Fix it and Forget it Cookbook

My slow cooker heats at a really high temperature, even on low... I cooked mine for 8 hours and it was a little "too" done... so I apologize for the lack of appeal in the picture... but it SURE was YUMMY!  I paired it with a simple salad... 

Chocolate Fudge Squares with Mocha Glaze

Fudge Squares:
1 stick butter, softened
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
1 ounces unsweetened chocolate-melted (I used semi-sweet, mostly because Publix didn't carry unsweetened)
1/2 cup milk
1 teaspoon vanilla extract

Glaze:
1 heaped cup of confectioner's sugar
1 tablespoon butter, softened
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup brewed double strength coffee, preferably from dark roast beans

Preheat oven to 350 degrees.  Butter an 8inch square baking pan.  ( I used round because I don't own a square pan)
In a large bowl, cream butter with sugar and egg.
In a small bowl, sift together flour and baking powder.  Add to butter mixutre, then add melted chocolate. Do not over beat. stir in milk and vanilla, just to blend.
Pour the batter into prepared pan.  Bake until the edges begin to pull away from the sides of pan, about 30 minutes.  Transfer cake to a rack and let cool completely.
Glaze:
In a medium bowl, combine confectioner's sugar, butter, chocolate, and vanilla with a wire whisk.  Stir in coffee and whisk until smooth.  Refrigerate the glaze until cool, then pour over cake and then cut the cake into squares.
Recipe adapted from: America' Most Wanted Recipes- Starbucks

Pork Tenderloin with Bourbon Sauce

Marinade:
10oz can diced tomatoes and green chili's-drained (I used Rotel)
1/3 cup bourbon
1/3 cup soy sauce (I used reduced sodium)
1/3 cup Worcestershire sauce
1/2 cup chopped onion
2 tablespoons honey
2 tablespoons Dijon mustard
1/4 teaspoon pepper

2 pounds pork tenderloin

Combine all the marinade ingredients in a resealable plastic bag.  Mix well.  Add the pork tenderloin.  Seal the bad and turn several times to coat the meat.  Place in refrigerator for at least 8 hours or overnight, turning bad occasionally.   (I used a mixing bowl with a lid instead of the plastic bag)

Preheat broiler.  Remove the meat from marinade; reserve the marinade.

Place the meat on a broiler pan, and broil 7-8 inches from heat source for 7-9 minutes on each side, until cooked throughly throughout.

In a small sauce pan, bring the remainder of the marinade to a boil; boil for 1 minute.  Serve with meat.

Recipe adapted from: America's Most Wanted Recipes- Chi-Chi's

~Brandon liked this better than I... I thought that the bourbon was too strong.  I made Brandon rate the dish on a scale from 1-10.  He gave it an 8.  I would have to give it a 7.... If I used less bourbon, maybe I would have scored the pork a higher rating.

Oriental Pepper Steak

Sorry for the lack of picture quality

2 Tbsp. Oil
1 lb. chuck or round steak
1 env. onion soup mix
2 c. water
2 tsp sou sauce (I used low sodium)
1 green pepper. cut in strips (I added a red pepper)
1/2 tsp ginger
1 clove garlic, chopped fine
1 tomato, cut into wedges
1 onion, cut into wedges
1 Tbs. cornstarch
Hot cooked rice

In a large preheated skillet or wok, heat oil and brown beef; drain. Stir in soup mix blended with 1 1/2 cups water. Bring to a boil, then simmer, covered, 20 minutes. Stir in green pepper and onion wedges, soy sauce, ginger, and garlic; simmer, covered 15 minutes, or until beef is tender.

Stir in tomato, then cornstarch blended with remaining water. Bring to boil; simmer, stirring occasionally until sauce thickens. Serve over cooked rice. Serves 4.

Recipe adapted from: Joy of Greek Cooking (with an American Accent)

Chicken Penne with Homemade Cheese Sauce

One thing I need to do better is plan... or pantry shop.... I never seem to have the right ingredients on hand for the recipes that sound good. Honestly, I wasn't going to cook dinner tonight because Brandon is at band practice, but leftovers, Lean Cuisine's, or canned soup where not sounding good.

I came across Rachel Ray's Mac and Cheddar Cheese with Chicken and Broccoli recipe, and since I didn't have all the ingredients needed, I decided to make my own version. Although it didn't turn out to be a mouth watering masterpiece... it was still pretty good...

2 tablespoons extra virgin olive oil
1 pound chicken breast, chopped
salt and pepper
1 pound penne pasta
3 tablespoons Smart Balance Light
3 tablespoons whole wheat flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 cups skim milk
1 cup chicken stock
2 cups shredded sharp cheddar (reduced fat)
1 cup shredded Italian cheese blend (reduced fat)

Place a pot of water to boil for penne.

Heat oil in pan. Add chicken salt and pepper to taste. Saute until chicken is thoroughly cooked. Turn off hear and reserve.

Add pasta to boiling water. Cook until al dente.

While pasta is cooking, melt butter spread in a sauce pan over medium heat. Add flour, cayenne pepper, and paprika and whisk together until roux bubbles. Cook for one minute. Whisk in milk and stock, raising heat to bring to a quick boil. Simmer sauce for five minutes until thickens.

Drain pasta. Add back into pot and add chicken.

Add cheese to the milk sauce and stir to melt. Pour sauce over chicken and pasta.

Why?

So after much debating, I decided to follow in Amy Goodrow's footsteps (once again :)thank you as always, Amy for the great ideas).

I have an intense passion for food. I love to go out to restaurants of all kinds and I also really love to cook. Since I moved to Florida, I have found that one thing lacking down here is the quality of places to eat. (Maybe I was just spoiled that past three years in West Michigan...)

So, after mine and Brandon's many attempts of finding "good" places to eat out, I decided to step up my at home cooking.... I am going to break out the new cook books, websites, etc... and document and photograph the dishes that I make.

Enjoy!

Taco Pasta Salad

2 cups uncooked whole wheat fusilli
1 pound ground sirloin
1 packet of taco seasoning
3/4 cup water
3 cups shredded lettuce
2 cups halved cherry tomatoes
1 cup shredded cheddar cheese
1/2 cup chopped green pepper
1/2 cup Catalina Salad Dressing
Tortilla Chips (or Spicy Nacho Doritos)

Cook Pasta according to package. Meanwhile cook ground sirloin over med heat until browned. Drain. Stir in taco seasoning and water, cook for five minutes. Cool.
Drain pasta and rinse with cold water. Stir into meat. Add remaining ingredients. Toss.
Serve with tortilla chips of your choice.
-recipe adapted from Nicole Lamb