Sausage and White Bean Cassoulet

I love soups and stews and white beans always add a creamy texture to any dish. Of course sausage is one of my favorite things so it’s really good in this recipe. Serve this with some French bread and sprinkle with parmesan cheese to warm up on a chilly winter night.

4 links spicy Italian sausage
1 large onion diced
3 cloves garlic
1 bay leaf
½ cup chopped parsley
1 T fresh thyme chopped
1 T fresh oregano chopped
1 can diced tomatoes
2 cans cannellini beans
2 carrots diced
2 celery stalks diced
1 cup chicken stock
1 cup tomato sauce

Mix everything together in a crock pot and cook on high for 4 -5 hours. Serve over rice or with French bread.

Chocolate Cookies with White Chocolate Chips

My favorite type of cookie is chocolate with white chocolate chips. I love the creamy texture and taste you get from the white chocolate chips. I’ve never made this type of cookie before so I thought it would be fun to bake them on a cold winter night. Since we were eating leftovers that night we had time to bake these. I asked Matt to help and he was really excited to participate. He mixed all the dry ingredients together and he helped to drop about 2 trays of cookies on the cookie sheet. It put us in the Christmas spirit :)

1 cup butter softened
1.5 cups white sugar
2 eggs
2 tsp vanilla extract
2 cups flour
2/3 cup cocoa powder
¾ tsp baking soda
¼ tsp salt
2 cups white chocolate chips
½ cup chopped walnuts (optional)

Preheat oven to 350 degrees. In large bowl mix together wet ingredients; butter, sugar, eggs, and vanilla and beat until fluffy. In separate bowl combine flour, cocoa, baking soda, and salt. Stir dry ingredients into wet ingredients until well blended. Mix in the chocolate chips and walnuts. Drop by rounded spoonful onto cookie sheets. Bake 10 minutes at 350. Makes about 3 dozen cookies.

Gnocchi, Chicken, Mushrooms, and Pearl Onions in Basil Pesto Sauce

There is a farmer’s market here in Walnut Creek that I like to go to every Sunday. There is a stand that makes homemade pastas that are to die for. You have not lived until you have enjoyed fresh pasta or gnocchi. The texture is so rich and soft it can’t even be compared to a hard pasta. For this dish I just lightly boiled the fresh gnocchi for about 5 minutes drained and then set aside. Then I halved the pearl onions and sautéed them in a pan with crimini mushrooms. Grill the chicken in some Italian seasoning and slice into strips. Combine the sliced chicken, gnocchi, onions, and mushrooms in the pan together and heat through. Transfer the mixture onto a plate and spoon some fresh basil pesto over the top.

Basil Pesto Recipe:
1.5 cups chopped basil
½ cup EVOO
¼ cup pine nuts
1 T Brazil nuts
1/3 cup grated parmesan
1 T garlic
¼ tsp chili powder

Place all ingredients in a food processor and blend until pureed and thoroughly combined.

Spinach and Artichoke Dip

I made this dish as an appetizer for Thanksgiving. We served it over slices of fresh baguette and tortilla chips. This is inspired by the dip my family always orders at Charlestons. It ended up being a huge hit! Also it is cooked in the crock pot which is great for a party because you can keep it warm while serving.

2 8 oz packages of cream cheese softened
¾ cup half and half
1 T onion finely chopped
1 clove garlic minced
½ cup grated parmesan cheese
1 box frozen spinach defrosted and drained
1 13 oz can of artichoke hearts rinsed drained and chopped
2/3 cup shredded Monterey jack cheese

Combine cream cheese and half and half in bowl until well blended. Add the remaining ingredients except for the cheese and stir well. Pour the mixture into the crock pot. Cover and cook on high for 2 hours. Sprinkle with the cheese and allow to melt while keeping the dip warm.

Stuffed Tomatoes and Chicken Drumettes

We’ve always wanted to make chicken wings at home and since we can’t seem to find a decent chicken wing place in CA we decided now is the time to try it out! I bought a package of chicken drumettes and we put some oil and salt and pepper on them then they cooked in the oven at 500 degrees for 20 minutes. By cooking at such a high temperature the skin on the outside of the chicken gets really brown and crispy almost like it’s fried. Once the chicken is done cooking place it in a large bowl with some hot wing sauce and mix to coat all the wings. The tomato recipe is something I’ve been making for a long time. I really love the combination of spinach, bread crumbs, cheese, and bacon in the soft tomato.

Stuffed Tomatoes Recipe:
2 large tomatoes
Salt and pepper
3 slices bacon
1 shallot sliced
1 box frozen chopped spinach defrosted and drained
Nutmeg
½ cup grated parmesan
½ cup bread crumbs

Cut the tomatoes crosswise and dig out seeds, season with salt and pepper and place cut side down on paper towel to drain. Cook the bacon over medium heat and set aside. Cook the shallot in the bacon fat until soft, add the spinach and nutmeg to the pan and season with salt and pepper. Crumble the bacon and add to the mix in the pan. Mix in the parmesan and breadcrumbs. Stuff the tomatoes with the mixture. Then broil on high until thoroughly heated through and golden brown on top about 5 – 10 minutes.

Scallop and Candied Pecan Salad

This salad was inspired by an amazing meal we had in Lake Tahoe at the Lone Eagle Grille. The restaurant overlooked the water and we had a great view of the crystal clear lake. The salad consists of spinach, cranberries, candied pecans, pears, scallops, gruyere cheese, and balsamic vinaigrette. At the restaurant the salad was topped with sea scallops but those were really expensive so we opted for wild bay scallops which are much smaller. The scallops are sautéed in some EVOO, salt, and pepper for just a couple minutes then placed on top of the salad so the warmth of the scallops wilts the spinach and melts the cheese a little. The result is a really healthy and refreshing dinner.

Butternut Squash Cannelloni in Brown Butter Sauce

In the fall I love to cook with butternut squash. It has such an amazing sweet flavor without any seasoning on it. I could eat it plain and roasted right out of the oven! This dish is inspired by a dinner we had at Il Fornaio. I ordered a pumpkin ravioli dish with tomato sauce. I was actually disappointed with how they cooked the dish and I knew I could improve upon it. A few years ago I had a similar entrée at Olive and Ivy and I used that as my inspiration to improve the dish. After preparing this I really think my version is delicious and better than the restaurants.

Cannelloni Recipe:

1.5 cups mashed butternut squash
2 T EVOO
3 garlic cloves chopped
½ cup ricotta cheese
½ cup grated parmesan
1.5 tsp chopped fresh sage leaves
1/8 cup chopped walnuts
¼ tsp salt
¼ tsp nutmeg
½ tsp pepper
8 manicotti rolls

Brown Butter Sauce Recipe:
8 T unsalted butter
12 whole sage leaves
½ lemon juiced

Cut squash lengthwise and remove seeds. Bake flesh side down 45 mins at 400 degrees. Allow to cool and scoop out flesh and mash. Heat EVOO in pan and sauté garlic until soft. Combine squash puree, garlic, cheeses, salt, pepper, nutmeg, chopped sage, and walnuts together in large bowl. Boil manicotti for 5 mins until soft. Spray a baking dish with oil and fill manicotti with squash mixture. Place in dish and pour ¼ cup of pasta water over manicotti in dish. Cover tightly and bake for 25 mins at 350 degrees. For the brown butter sauce heat 8 T butter in pan until it turns light brown and smells sweet. Stir in the whole sage leaves. Remove from heat and pour in the lemon juice. Immediately spoon over the manicotti and serve.

Sausage and Peppers Sandwich

This is a super easy dish and it satisfies two things we love here; sandwiches and sausage. First I chop up a bellpepper and an onion. Then I sauté them in a pan with some spicy turkey sausage. Cut the sausage in half lengthwise and place on a hoagie roll. Then top with the sautéed vegetables and some pasta sauce. Top with provolone cheese and place under a broiler to melt the cheese.

Pumpkin Chocolate Chip Cookies

I’m not that big on baking but I do enjoy making the occasional cookie recipe. Matt loves chocolate chip cookies so I try to make them every once in awhile. It was Fall when I decided to make cookies so a great twist on the original chocolate chip cookie recipe is to make them with some Pumpkin puree. I love anything that has pumpkin in it so this recipe was a natural fit.

1 cup Pumpkin Puree

1 cup white sugar

½ cup vegetable oil

1 egg

2 cups flour

2 tsp baking powder

1 tsp ground cinnamon

1 tsp pumpkin pie spice

½ tsp salt

1 tsp baking soda

1 tsp milk

1 T vanilla extract

2 cups semisweet chocolate chips

½ cup chopped walnuts

Combine pumpkin, sugar, vegetable oil, egg, and vanilla in a large bowl. In a separate bowl mix together flour, baking powder, spices, and salt. Dissolve the baking soda in milk and add to wet mixture. Combine wet and dry ingredients and beat with a mixer until combined. Stir in chocolate chips and walnuts. Bake 12 mins at 350 degrees. (makes 3 dozen small cookies)



Mascarpone and Strawberry Caprese

This meal was inspired by a Groupon that Matt bought. We went to a winery in Scottsdale and we had some appetizers. We ordered a Caprese Salad and Strawberry’s stuffed with Mascarpone cheese, both of these dishes were drizzled with the most amazing balsamic vinegar reduction. The chef had reduced some aged balsamic down to a syrup consistency and it was so delicious and sweet. So I recreated the dish by cutting some strawberry’s in half and filling them with mascarpone cheese which is like a cross between cream cheese and ricotta cheese, it’s very rich. Then I just cut up a large tomato and layered it with fresh mozzarella and basil. To make the reduced balsamic place a sauce pot over low heat and pour about a cup of balsamic in the pot. Then allow to simmer over low heat for about an hour and a half. The result is a rich and syrupy sauce that can be drizzled over just about anything.

Grilled Tri Tip Steak with Demi Glace

We wanted to grill some steaks the other night but I couldn’t find any great cuts of meat. So I saw this large 2.5 lb Tri Tip Roast. I have never cooked a Tri Tip before and I wasn’t sure what to expect. The final product was absolutely delicious. I am definitely a believer in slow cooking a roast on the grill, you get some great flavor you can’t get in the oven. I also wanted to make a Demi Glace sauce to serve over the meat. On the side we had a potato and mushroom gratin. I won’t include the gratin recipe since it didn’t turn out all that great. I will post another one later when I have a better version.


Grilled Tri Tip
2.5 lb Trip Tip Roast
2 T salt
2 T pepper
3 T garlic powder
1 T dried parsley

Rub oil and spice mix into the roast. Leave out for an hour to marinate and reach room temperature. Heat a gas grill to high (about 500 degrees) and make sure to thoroughly oil the grill. Sear each side of the roast for 3 – 5 mins being careful not to burn it. Turn off half the burners on the grill and place the roast on the cold side of the grill. Close the lid and keep the temp at 350 degrees. Cook for 30 mins on each side. Remove the roast from the grill when the internal temp reaches 130 degrees.

Demi Glace
4 cups reduced sodium beef broth
2 carrotts (cut into 6 pieces)
4 cloves garlic (each cut in half)
Handful of fresh parsley
½ cup red wine
6 T butter

Simmer broth and vegetables on low for 75 mins. Strain broth and remove vegetables. The broth should be greatly reduced at this point. Add ½ cup red wine to the broth reduction. Simmer for another 20 mins until further reduced. Turn off the heat and chop the butter up into small pieces. Stir the butter into the broth/wine reduction until melted and thoroughly combined with a whisk. Serve demi glace over any type of steak.

Stuffed Pork Tenderloin and Caramelized Red Chard

This is my take on a stuffed pork chop. I just use stovetop stuffing and apples to stuff this pork tenderloin. Then I tie it up and bake in the oven. This time I served some red chard on the side which is delicious when sautéed and very healthy. It has more vitamins and minerals than spinach!


Pork Tenderloin
2 lb pork tenderloin
1 box stove top stuffing
2 granny smith apples
1 onion
6 fresh sage leaves chopped

Sauté the apples, onion, and sage until slightly softened. Combine with the prepared stovetop stuffing. Butterfly the pork tenderloin in half. Place the stuffing mix inside of the tenderloin close the sides and tie with kitchen twine. Bake the tenderloin at 350 degrees for 45 to 60 mins until the internal temp reads 160 degrees.

Caramelized Red Chard
1 bunch Red chard
1 Red onion

Caramelize the onion in EVOO for 10 minutes. Add chopped Red Chard (try to remove some of the hard spines) and cook for another 10 mins until thoroughly softened and caramelized.

Black Bean Soup

I decided to try this recipe out right after I got married. It was inspired by the black bean soup they serve at Tia Rosa. Matt was working there at the time and I wanted to recreate the recipe at home but I think my recipe is actually a lot better :) (mostly because of all the extra bacon I add). Eat your heart out Tia Rosa!


10 slices bacon finely chopped
1 ½ med onions chopped
4 garlic cloves chopped
1 ¼ cups chicken broth
1 cup canned diced tomatoes
1 1/3 T ketchup
1 1/3 tspn Worcestershire
2/3 T chili powder
2/3 T cumin
1 tspn oregano
3 cans black beans drained
Salt and pepper
1 bunch cilantro (1 squashed cup)
Juice ½ lime

Put bacon in large pot and brown for about 5 mins. Add onion and cook about 5 more mins., stir in garlic and cook another minute. Add broth, tomatoes, ketchup, Worcestershire, chili powder, cumin, oregano, salt and pepper. Stir in 2 cans of the beans whole and 1 can mashed. Turn heat to high and bring to a boil. Adjust heat to low and simmer for 10 minutes. Stir in cilantro and lime juice and cook another 5 mins. You can use an immersion blender to puree the soup a little more if you like a soupier consistency.

Wild Mushroom Beef Stew

This is a great recipe that can be made in the crock pot. In fact I found this in the recipe booklet that came in the box with the crock pot. That’s a great way to find excellent recipes. Always check the little booklets they give you with any kitchen appliances, you can find some really great stuff in there. Matt really loves this stew, he says it reminds him of “winter”.


2 lbs beef stew meat (cut in 1 in. cubes)
1/8 cup flour
½ tsp salt
½ tsp pepper
1 ½ cups beef broth
1 tsp Worcestershire
1 clove garlic minced
1 bay leaf
1 tsp paprika
4 shitake mushrooms sliced (or more if you love mushrooms like me)
2 carrots sliced
2 med potatoes diced
1 onion chopped
1 stalk celery chopped

Combine beef, flour, salt, and pepper in a ziplock bag and shake to coat all the pieces of meat with flour. Pour seasoned beef in the crock pot. Add the remaining ingredients to the crock pot and mix well. Cover and cook on low for 10 hours or high for 5 hours.

Balsamic Braised Brussel Sprouts

This is a really simple recipe and it makes Brussel Sprouts delicious.


1 lb brussel sprouts
1 red onion
5 slices of bacon
2 T EVOO
2 T Balsamic Vinegar

Chop up the bacon into small pieces then brown in a pan. Remove the bacon from the pan and set aside. Add the onions and brussel sprouts to the bacon fat in the pan and caramelize over med/low heat for at least 10 mins (more if you have the patience). Once they are caramelized add the balsamic vinegar to the pan and sauté for a few more mins. Just before you take the mix out of the pan stir in the chopped bacon, then serve!

Baked Mac n Cheese

I made Baked Mac n Cheese for Matt right after we got married. He really didn’t like it and wouldn’t eat any of it. This was mainly because he was really picky at that time and wouldn’t eat anything “bad” for him. So 5 years later I decided to give it another try and this time he loved it! The recipe turned out really well and we both enjoyed the addition of chopped bacon to the traditional mac n cheese dish. Also I use panko bread crumbs instead of traditional for the topping since they have a little more crunch. I hope you enjoy this recipe and relive your childhood!


½ lb elbow macaroni
3 T butter
3 T flour
1 T powdered mustard
3 cups milk
½ cup onion finely chopped
1 bay leaf
½ tsp paprika
8 oz sharp cheddar cheese shredded
8 oz gruyere shredded
1 tsp salt
Freshly ground black pepper
¼ cup grated parmesan
¼ cup panko bread crumbs
10 slices bacon browned and chopped

Preheat oven to 350 degrees. Cook pasta 5 mins to al dente. In a separate pot melt the butter, whisk in flour and mustard. Keep the mixture moving for 5 mins and make sure it’s free of lumps. Stir in milk, onion, paprika, and bay leaf. Simmer for 10 mins and remove the bay leaf. Stir in the cheddar and gruyere cheeses and melt. Season with salt and pepper. Fold in macaroni and chopped bacon. Pour mixture into 2 qt greased casserole dish. Mix the parmesan and breadcrumbs together and sprinkle over the top. Spray Pam over topping so that it browns in the oven. Bake at 350 for 30 mins and allow to sit 10 mins prior to serving.

Parisian Chopped Salad

I saw an idea for this salad on Pinterest the other day. The author called it an Autumn chopped salad but I thought Parisian chopped salad sounded better. It’s a pretty simple salad but it packs a big and delicious punch.


First I took chopped iceberg lettuce and some Arugula. Then top with dried cranberries, chopped pear, chicken, bacon, pine nuts, and feta cheese. Mix everything together and top with Girard’s White Balsamic vinaigrette. The result is sweet and savory salad with a lot of crunch.

Pretzel Fondue

Matt and I picked up these amazing soft pretzels at Wildflower the other day. I had a bunch of leftover cheese in the fridge so I thought a cheese fondue would be really great. First take some butter and melt in a small sauce pan, then mix in some flour. Cook this on medium heat until combined, stirring constantly. Slowly mix in some white wine and bring to a slight boil. Reduce the heat and slowly stir in 3 types of shredded cheese. We used cheddar, Monterey jack, and Gouda. Slowly mix in the shredded cheese a little at a time until completely melted. Then either serve from the heated sauce pan or in fondue pots. Make sure to not let the cheese cool too much or it will turn into a big blob of cheese. The key is to keep the cheese melted. Then dip in the pretzel pieces, Enjoy!

Chile Relleno

Chile Relleno’s in a Mexican restaurant are really good. However they are normally fried and I am not a fan of fried food. So I wanted to create a baked version that was just as delicious. First I picked out two types of peppers because I couldn’t decide which one to use. I used Pasilla and Anaheim chiles. I asked the produce guy at the grocery store which type to use and he said the Anaheim’s were the best. I didn’t trust him though and I bought both types. I would have to agree that the Anaheim’s were really delicious and better than Pasilla. Both are pretty tasty though.


6 Mexican stuffing peppers (Anaheim, Poblano, or Pasilla)
2 chicken breasts cooked and shredded
1 zuchini chopped
1 yellow squash chopped
½ onion chopped
1 can jalapenos
1 cup enchilada sauce
½ cup cheddar cheese shredded
½ cup Monterey jack cheese shredded

Place the stuffing peppers on a baking sheet and broil on each side until skin is blackened. Then place the peppers in a Ziploc bag for 10 mins to allow them to steam. Once they are cooled remove the blackened skin. Cut a slit lengthwise on the pepper and remove the seeds and ribbing inside. Make sure to leave the stem on, then set aside.

Saute the onion, zucchini, and squash in a pan with a little EVOO. Once they are slightly softened place in a large bowl. Add the shredded chicken, ½ cup cheese and jalapeno. Stir the mixture together. Take a casserole dish and spread a thin layer of the enchilada sauce across the bottom. Then take each pepper and stuff with the chicken mixture and place seam side up in the casserole dish. Cover with the remaining sauce and sprinkle with remaining cheese. Bake at 350 degrees for 20 minutes until heated through.

Margherita Pizza

This is a pretty simple recipe but it is so good! So I figured it was worthy of an entry on the blog. I would say this is my favorite type of pizza. It’s so fresh and delicious. The ingredients have to be the highest quality in order to really make this pizza sing. First roll the dough out into what would normally be a circle. However my pizza stone recently cracked :( So now I am using a rectangular baking pan. Honestly though it was still really crispy and I don’t feel the pizza stone is totally necessary. Before placing any toppings on the pizza make sure to put fork marks in the dough so it doesn’t bubble too much.  Then top with marinara, basil, fresh mozzarella, and sliced tomatoes. You have to make sure to use fresh mozzarella to get that creamy texture. Then bake at 425 for 20 mins.

Triple Berry Pie

I had my Dad and Sister over for dinner the other night and I wanted to make a different type of pie. My first thought was to make blueberry pie but I wanted to make it more interesting. So I made triple berry pie which is blueberries, raspberries, and blackberries. It was so good! To start I made the pie dough recipe mentioned in an earlier post. For the filling I combined the three berries together in a large bowl. Then add sugar, flour, lemon juice, nutmeg, cinnamon, and a little flour. Then dot the top of the filling with butter and cover with a crust. Make several slits in the top of the crust then brush with an egg wash and sprinkle with sugar. Bake in a 350 degree oven for about 30 mins.

Calzone

We love Calzone’s and I wanted to make one at home. We used the dough from Whole Foods. This time we chose multi grain dough which was really good. It almost tastes better than white dough since it has a nutty flavor. To make the calzone we rolled the crust into a regular pizza circle. Then cut it in half and slather it with a nice layer of ricotta cheese. Top the ricotta with a thick layer of pepperoni. Fold the other half of the dough over and crimp the edges. Pierce the top of the calzone with a fork to allow some steam to release while cooking.  Bake at 425 for 20 mins and serve with a side of warm marinara sauce.  

Greek Chicken Bake

Casserole type dishes are a great weeknight dinner since it all cooks in one pan, which makes clean up really easy. Also there is plenty for leftovers the next day. This dish uses some traditional Greek ingredients such as feta cheese, spinach, kalamata olives, and artichoke hearts.


1 package whole wheat penne pasta
4 cups cubed chicken breast
1 can (29 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
1 package frozen chopped spinach thawed and squeezed dry
½ cup sliced kalamata olives
1 can quartered artichoke hearts
1 tsp dried basil
1 tsp dried oregano
½ cup shredded mozzarella cheese
½ cup crumbled feta cheese

Cook pasta for about 5 minutes, drain and put in large bowl. Mix in all the ingredients and transfer to a greased 9x13 on baking pan. Sprinkle the top with cheeses. Bake uncovered at 400 degrees for 25 to 30 minutes.

Caprese Pasty

I traveled to England this last May and I ate a lot of pasties. If you aren’t familiar with this dish it’s called a Cornish Pasty and it’s made of a traditional pie crust filled with cubed meat, potatoes, veggies, and a light peppery sauce. It’s similar to a meat pie. I wanted to do a twist on the traditional pasty and make it with caprese ingredients. I had one similar to this when I visited Bury St. Edmunds in England with my sister.


Pie Crust recipe
2 cups flour
2/3 cup shortening
1 tsp salt
4 – 5 T warm water
Mix flour and salt together then cut in the shortening and water until it’s the size of peas. Trying not to work the dough too much. Roll out the dough into a large circle. Then cut the dough in half into 2 half circles.

Fill the pie dough with fresh mozzarella, tomato, basil, and pepperoni. Then fold the dough over and crimp the edges. Bake in the oven at 425 degrees for 20 minutes. Serve marinara sauce on the side.

Red Beans and Rice with Sausage

Anything that has sausage is a winning recipe for me. I really love the spicy flavors in this dish and it’s a really filling dinner since it’s served over rice and has plenty of beans. Also this is a one pot meal, so clean up is easy. I’m sure you’re noticing a trend on this blog, I really love one pot meals :)


1 cup uncooked rice and 2 cups water
2 T EVOO
1 onion chopped
1 green bellpepper chopped
1 tsp chili powder
1 tsp cumin
16 oz sausage sliced
1 can red kidney beans
1 can diced tomatoes

Cook rice according to directions and set aside. Heat a large pan over medium heat and add the EVOO. Stir in onion and bellpepper until soft. Stir in cumin and chili powder and mix well. Add in the sliced sausage and cook until browned. Then mix in the beans and diced tomatoes and simmer until heated through. Serve over Rice in bowls.

Note: This can also be prepared in the crock pot. Just toss all the ingredients in a crock pot at the same time (except the rice) and cook on high for 3 hours.

Cioppino

This is a little bit of a cheater dish since I used a premade Cioppino Sauce from AJ’s. Although a homemade cioppino base would be pretty easy to make since it’s similar to a marinara sauce. I really love mussels and this is a very simple and fresh dish.


2 lbs fresh mussels
1 lb shrimp
1 lb scallops
1 bottle or about 3 cups Cioppino base sauce

Simmer the Cioppino sauce in a large pot (of course I use my Le Creuset) for about 15 minutes. Then add the shrimp, scallops, and mussels to the pot and put the lid on. Let the seafood steam for about 12 minutes until the mussels have opened. Serve the soup in a bowl with a French baguette on the side.

Buffalo Chicken Salad

Matt loves anything that has buffalo sauce on it so he created this salad. Grill 2 chicken breasts in buffalo sauce then slice them when they come off the gill. Place the sliced chicken on top a salad of mixed greens, celery, carrots, tomato, and mozzarella cheese. Cover the salad with a Buffalo Ranch dressing which is just 1 part buffalo sauce and 1 part Ranch dressing. Serve a grilled baguette with Olive Oil on the side.

Chicken Enchiladas

These are a favorite meal around here because there are usually leftovers and they are really easy. I also cook them all in a casserole dish so they are great to serve at a party since you can make a lot of them at once.


2 chicken breasts
1 can green chiles
½ can jalapenos (or more if you like it spicier)
1 ½ cups shredded cheddar cheese
12 corn tortillas
2 cups Enchilada sauce (homemade or I like Macayo’s canned sauce)

Boil chicken breasts for 10 minutes then set aside to cool. Finely shred the chicken with two forks. Transfer the chicken to a large bowl and mix in green chiles, jalapenos, and 1 cup of the cheese. Spread 1 cup of the enchilada sauce in the bottom of a large greased casserole dish. Then take one tortilla at a time and fill with the chicken mixture and place in the dish seam side down. Once all tortillas are filled pour 1 cup of sauce over the top, spread it around to cover all tortillas. Then top with the remaining ½ cup of shredded cheese. Bake in the oven uncovered at 400 degrees for 30 minutes.

Stuffed Bacon Cheeseburgers

We decided to try a twist on the traditional bacon cheeseburger and put the cheese and bacon inside instead of on top.


To start sauté bacon and onion until crispy. Set mix aside in a bowl and combine with shredded cheddar cheese. Then make two thin beef patties for each burger. Season the meat as you normally would with salt and pepper. Then put the mix of bacon, onion, and cheese in the center of one of the patties. Put the other patty on top and seal the edges. Grill the burgers for about 8 minutes on each side depending on how you like your meat prepared. Then serve on a bun and top with additional cheese and bacon if desired. Enjoy your juicy burger with a surprise inside!

BBQ Chicken Pizza

I’ve never been a huge fan of BBQ chicken pizza. I usually opt for a traditional red sauce pizza. I know several people that absolutely love BBQ chicken pizza so I figured I would try it out at home. The result was an amazing meal! It turned out really delicious.
To start I bought fresh pizza dough from whole foods. Then I rolled it out with some flour and put it on my pizza stone with a little cornmeal underneath so it doesn’t stick. Then I top with my homemade BBQ sauce (recipe below), rotisserie chicken (I bought some from Safeway then shredded it), sliced red onion, then top with freshly grated mozzarella. Bake at 450 degrees 15 – 18 minutes.

BBQ Sauce recipe (makes 3 cups)
6 slices of bacon (finely chopped)
1 onion chopped
¾ cup ketchup
¾ cup plain tomato sauce
½ cup brown sugar
¼ cup cider vinegar
1 T Worcestershire
¼ tsp cayenne pepper
Salt and pepper to taste

Put large pot over medium heat and add chopped bacon and crisp. Add onion and cook until soft. Stir in remaining ingredients and mix well. Simmer for 5 – 10 mins.

Spanikopita Meatballs with Tzatziki

Greek food is one of my favorite things to eat. I love the fresh flavors that are associated with Mediterranean cooking. I also really love meatballs :) So they are a natural combination! For this meal I just combined the meatballs with some tzatziki and roasted vegetables.

Meatball recipe:
1 lb. ground chicken breast
1 box frozen spinach (defrosted and squeezed dry)
8 oz feta cheese cubed
1 small onion finely diced
2 garlic cloves minced
salt and pepper
Mix all the ingredients in a large bowl and form into balls about the size of a golf ball. Place them on a greased baking pan and bake at 400 degrees for 8 minutes on each side. You can broil them for an extra 2 minutes at the end to get some browning on top.

Tzatziki recipe:
1 cup greek yogurt
1 cup shredded cucumber
2 garlic cloves minced
2 tsp lemon juice
2 tsp fresh dill chopped
pinch of salt
Mix all the ingredients together in a bowl and refrigerate for 2 hours before serving.

For the roasted vegetables I cut up a red bellpepper, mushrooms, onion, zuchini, and squash. I seasoned them with garlic salt, pepper, and EVOO. Then baked them in the oven with the meatballs for about 20 minutes

Shrimp Tacos

I love mexican food and Matt loves shrimp so I decided to make shrimp tacos. I just marinated the shrimp in olive oil and cajun seasoning for a few hours. Then cooked them in the oven for about 12 minutes. I like to cook them in the oven instead of grilling the shrimp because I think the grill can dry them out. Whereas in the oven they are able to steam in their own juices. I wanted to try a new topping instead of lettuce so I used red cabbage. The cabbage gave the taco a nice crunch. Then I finished it off with a pineapple salsa. For the salsa I just combined a bottle of salsa from the store and crushed pineapple. Then I used a little monterey jack cheese that is melted into the corn tortilla.

Portabello and Arugula Salad

Originally I had wanted to make this meal with steak but I thought using a portabello mushroom instead of steak would be a nice change. I like to avoid eating meat a couple days a week so this was an easy way to do that. Since portabello mushrooms are really meaty they make a good subsititute for steak. For this meal all I did was season the mushroom with EVOO, pepper, and garlic salt. Then I grilled it for about 10 minutes. The salad is pretty basic and consists of arugula, tomato, french fried onion strings, and a balsamic viniagrette. This is a nice healthy weeknight meal.

Reinstating the Blog

Now that I have finished school I have a little more time on my hands. I have decided to reinstate this blog but with a different purpose. I want to be more adventurous with my cooking. So hopefully this blog can give you ideas on new things to try. Enjoy!