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blueberry popovers

i came across this recipe earlier in the week and had some blueberries to use up so i figured why not?  i used more blueberries than called for to use them up.   these were ok --  no sugar so they were not sweet at all!  i sprinkled some sugar on the top instead :)

Blueberry Popovers
2 tablespoons unsalted butter, room temperature
4 eggs, room temperature
1 cup all-purpose flour
½ cup heavy cream
1 cup whole milk
½ cup blueberries
1 pinch kosher salt
1 pinch freshly ground black pepper


1. Preheat oven to 400ºF. Spray a 12-cup muffin tin with non-stick spray, or a 6-cup large muffin tin – depending on the size of the popovers you’d like.
2. Melt butter in microwave and allow to cool.
3. Combine eggs, flour, salt and pepper in a stand mixer fitted with the paddle attachment. Mix until all ingredients are blended.
4. Scrape down the sides with a spatula. Then, with the mixer on low, add the cream, milk and melted butter. Mix until everything is smooth and completely incorporated.
5. Distribute batter evenly amongst muffin cups, so each cup is roughly 2/3 full of batter. Drop a few berries into each muffin cup. Bake for 35 minutes, or until popovers are poofy and a light golden brown. Serve hot. Or, if you want to save them for dinner, pierce a tiny hole in the top so that they don’t “fall” while you are waiting to serve them.

http://blogs.babble.com/family-kitchen/2011/03/10/blueberry-popovers-for-national-blueberry-popover-day/

Cheesy Meat Loaf Minis & Couscous with Swiss Chard, Raisins and Feta

I saw this recipe in cooking light and thought i'd give it a try.  Meatloaf with cheddar cheese and parmesan?  What could possibly be bad about that?   I didnt have any horseradish so i used wasabi paste and really didnt taste it at all!  Next time i'll definitely use horseradish and i think i'll also switch out the cheddar with pepper jack cheese.

This is the second time I've made this couscous recipe and its still good :)  I didnt have feta on hand so i used goat cheese which was equally delicious in this! 

Cheesy meat loaf minis

Ingredients:

• 1/2  cup  fresh breadcrumbs (about 1 ounce)
• Cooking spray
• 1  cup  chopped onion
• 2  garlic cloves, chopped
• 1/2  cup  ketchup, divided
• 3  ounces  white cheddar cheese, diced
• 1/4  cup  chopped fresh parsley
• 2  tablespoons  grated Parmesan cheese
• 1  tablespoon  prepared horseradish 
• 1  tablespoon  Dijon mustard
• 3/4  teaspoon  dried oregano
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1 1/2  pounds  ground sirloin
• 1  large egg, lightly beaten

Preparation

1. Preheat oven to 425°.
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.

 Couscous with Swiss Chard, Raisins and Feta

  Ingredients:

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, chopped
• 1 1/4 cups israeli couscous
• One 14-ounce can vegetable broth
• 2/3 cup golden raisins
• Salt and pepper
• 1 bunch swiss chard, stems and leaves chopped separately
• One 15-ounce can chickpeas, rinsed
• 2 ounces crumbled feta cheese

Directions:

1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the vegetable broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.
2. Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. Add the swiss chard leaves, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.

Whole Wheat Pasta Arrabbiata with Arugula

 This pasta dish has been in our rotation for awhile now.   its nice and spicy and flavorful and the arugula adds a nice texture and flavor!

Ingredients:

• Salt
• 1 pound whole wheat penne rigate or gemelli pasta
• 1/4 cup extra-virgin olive oil (EVOO)
• 1 small red onion, finely chopped
• 4 cloves garlic, grated
• 1 teaspoon crushed red pepper
• 1 tablespoon balsamic vinegar
• One 28-ounce can diced fire-roasted tomatoes
• Black pepper
• 1 cup grated pecorino-romano cheese
• 4 cups arugula, coarsely chopped

Directions:

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the cooking water.
2. While the pasta is working, in a deep skillet, heat the EVOO, 4 turns of the pan, over medium heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes. Stir in the vinegar, then the tomatoes. Season to taste with salt and black pepper and simmer over low heat for 10 minutes.
3. Add the pasta and reserved pasta cooking water to the skillet and toss for 1 minute. Add the cheese, then toss in the arugula and cook until wilted, 1 minute longer.

Whole Wheat Pasta Arrabbiata with Arugula Recipe - Every Day with Rachael Ray

strawberry & cream dessert squares

betty crocker strawberry & cream dessert squares

i had some strawberries to use up before they turned.  i came across this recipe on betty crocker and thought i'd try it.  its pretty good i wouldnt say WOW though.  maybe it needs to be refrigerated first :)  its almost as if the cookie crust over-powers the strawberries.

Crust

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, softened
1	egg

Filling

1	cup white vanilla baking chips (6 oz)
1	package (8 oz) cream cheese, softened

Topping

4	cups sliced fresh strawberries
1/2	cup sugar
2	tablespoons cornstarch
1/3	cup water
10	to 12 drops red food color, if desired

1.  Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

http://www.bettycrocker.com/recipes/strawberries-and-cream-dessert-squares/ade24a8d-0691-4efd-b846-358d2757780b

sorta fruity curried chicken salad

I had another rotisserie chicken to use up so I decided on some more chicken salad.  this time i wanted to try something different from our usual one.   this was adapted from a few i found online.  i served it on the same sandwich flats.  this one was equally good -- next time i think i'll add another dash of curry powder

ingredients:

1 rotisserie chicken - de-chickened and diced

1 stalk celery, diced

4 green onions, chopped

1  apple - peeled, cored and diced

1/2 cup craisins

1/2 cup chopped toasted pecans

1/8 teaspoon ground black pepper

1/2 teaspoon curry powder

1 cup light mayonnaise

 

buitoni shrmip & lobster ravioli

this week has been a quick and easy thrown something together kind of week :)
i found these awhile ago at target and while i wasnt expecting anything fabulous they turned out really good!
the best thing is they're super fast to make and hazel says theyre her 2nd favorite thing to eat!
target has them on sale at least once a month if you're looking to save some $$

red quinoa and black bean salad

i wanted to take over a side dish to my moms the other night and have had this recipe bookmarked for awhile now.   it came out really good!  really light and fresh and tasty and best of all its really healthy!

FOR THE DRESSING:

• 5 Tablespoons Fresh Lime Juice
• 1 teaspoon Salt
• 1 whole Garlic Clove, Finely Mined
• ¼ cups Finely Chopped Fresh Cilantro
• 1 teaspoon Ground Cumin, Or To Taste
• ⅓ cups Olive Oil
• ½ teaspoons Freshly Ground Pepper, to taste

_____
FOR THE SALAD:

• 1-½ cup Red Quinoa (found it at trader joes)
• 1 Tablespoon Table Salt, Add When Boiling Quinoa
• 1 can (14 Oz. Can) Black Beans, Drained, Rinsed
• 1 can Corn Kernels drained
• 1 cup Finely Chopped Colored Sweet Bell Peppers
• 1 whole Jalapeño Chilies, Seeded And Minced (i used two)
• ¼ cups Finely Chopped Fresh Cilantro
• ¼ cups Finely Chopped Green Onions

Preparation Instructions

For the dressing:
In a small bowl whisk together lime juice, salt, minced garlic, chopped cilantro, and cumin and add oil in a stream, whisking. Add pepper to taste. Set aside.

For the salad:
cook quinoa according to package directions.  cool.
Combine in a large mixing bowl the beans, corn, remaining vegetables, herbs, and cooled quinoa. Toss gently with the dressing. Can be prepared a day ahead for flavors to combine. Serve at room temperature.


http://thepioneerwoman.com/tasty-kitchen/recipes/salads/red-quinoa-and-black-bean-salad/

greek chicken pasta

This was pretty good and quick to make!  Lots of good flavors mixed in.  I used the meat from a whole rotisserie chicken and a whole box of whole wheat penne.  Next time i'll double the amount of feta.  I also ended up throwing everything into a 9x13 pan instead of mixing everything in the skillet and putting that in the oven.  with a whole box of penne it would have overflowed the skillet!

Ingredients

• 2 cups uncooked penne pasta   (i used a box of whole wheat penne)
• 1/4 cup butter, cubed
• 1 large onion, chopped
• 1/4 cup all-purpose flour
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 3 cups cubed rotisserie chicken (i used a whole chicken)
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained  (i used a 12oz jar)
• 1 cup (4 ounces) crumbled feta cheese  (next time i'll use 2 cups)
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1/3 cup sliced pitted Greek olives
• 2 tablespoons minced fresh parsley (left out)

Directions

• Cook pasta according to package directions.
• Meanwhile, in a large ovenproof skillet, melt butter. Add onion; saute until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes and olives.
• Drain pasta; stir into the pan. Broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley. Yield: 5 servings.

 http://www.tasteofhome.com/Recipes/Greek-Chicken-Pasta

Baked Pasta with Spinach, Lemon, and Cheese

should have read the reviews on this one before making it!!  it sounded delicious but it was definitely missing something in taste..   pretty bland - definitely needs MORE salt - and i almost never add salt to anything!  but it definitely needs more flavors.  but who knows maybe my bland is your flavorful :)

Ingredients

• 10  ounce  casarecce pasta or fusilli (short twisted spaghetti)
• 1  (5-ounce) package fresh baby spinach
• 1  tablespoon  olive oil
• 4  cups  chopped onion
• 1.1  ounces  all-purpose flour (about 1/4 cup)
• 4  garlic cloves, minced
• 2 1/2  cups  1% low-fat milk
• 1/2  cup  dry white wine
• 1  cup  (4 ounces) grated Parmigiano-Reggiano cheese, divided
• 3/4  teaspoon  salt
• 1/4  teaspoon  grated lemon rind
• 1/2  teaspoon  black pepper
• Cooking spray
• 3/4  cup  panko (Japanese breadcrumbs), divided

Preparation

1. Preheat oven to 350°.
2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.
3. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk. Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in 3/4 cup cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.
4. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350° for 50 minutes or until browned and bubbly.


http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000110461&adsqs=

RR's Moroccan-style mini-meatballs

this is the second time i've made these - i think they taste better the 2nd time around :) 
i used a package of ground turkey instead of lamb and left out the cloves.  I served with tj's garlic naan, but its equally delicious with couscous.  i bet quinoa would be good here too!   i cooked my egg sunny side up separately not like the recipe calls for.

Ingredients:

• 2 pounds ground lamb (i used a package of ground turkey 1.33lb)
• Salt and pepper
• 1/2 cup very finely chopped flat-leaf parsley (didnt have any)
• 6 cloves garlic, very finely chopped  (i used 8)
• 1 tablespoon grated lemon peel
• 1 tablespoon chili powder (about a palmful)
• 1 tablespoon sweet paprika (about a palmful)
• 1 tablespoon ground cumin (about a palmful)
• 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
• 1 onion, very finely chopped
• 1 cup chicken stock
• One 28-ounce can fire-roasted diced or crushed tomatoes
• A pinch ground cloves  (left this out)
• A pinch ground cinnamon
• 4 eggs (optional)
• Warm flatbreads, for dunking

Directions:

1. Preheat the oven to 400°. Line a baking sheet with parchment. Combine the lamb with liberal amounts of salt and pepper, the parsley, two-thirds of the garlic, the lemon peel, chili powder, paprika and cumin to form 1 1/4-inch meatballs (makes about 65). Drizzle with EVOO and roast on the prepared baking sheet until browned, about 10 minutes.
   
   Meanwhile, in a skillet with high sides or a dutch oven, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the onion and remaining garlic and cook until softened, 5 to 6 minutes; season with salt and pepper. Add the chicken stock and tomatoes and bring to a boil; season with the cloves and cinnamon. Cook until thickened, about 10 minutes. Slide in the meatballs and simmer for 5 minutes.
   
   Immediately pour the sauce and meatballs into bowls and crack in the eggs, if using. Cover tightly with a plate and let stand for 3 minutes to cook the eggs. Serve with the flatbreads.
   
   
   http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/rachael-ray-30-minute-meals/Moroccan-Style-Mini-Meatballs-in-Tomato-Sauce-with-Eggs-and-Flatbread