Dusting Away the (Digital) Cobwebs

Not the usual title you see (or want to see) on a food blog.  However, it is exactly what I am doing.

I was recently engaged by a good friend to max my motivation all the time.  In the list of 20 things he presented, #16 was...

"Be accountable: Announce your goal in public. Send emails to everyone about it. Post it on Facebook. Write a blog post about it. Let people know about the project that you’re planning to achieve"

After reading that, I was thinking to myself, hmmm....remember that blog I started awhile back, that is the (main) reason I started it; it was to challenge myself to get through all those recipes that I had been saving.  If I announced it publically, then it would hold my feet to the fire.

I was doing very well with it.  Things were getting done, even with a 3 hour a day commute, a almost one year old, etc. The blog started to grow with having a guess photographer and everything!  I was pretty proud.  Then something happen.  I am not quite sure.  My husband and I were growing deeply unhappy with our lives.  We were feeling stuck with no way out.  The commute, our jobs, the rut; it was all taking its tolls on us.  Even it was showing through our little one.

We decided that if we wanted to be happy, we *had* to make some changes and not just talk about it.  And not just little changes.  They were going to need to be changes that made us step outside our comfort zone like we never have before.  If not for ourselves, we needed to do this for our little girl.

So our focus changed and we worked on making our dreams a reality.  Half of 2011, most of 2012, and some of 2013 was just that.   We did achieve it.  It was not without some heartaches and hard times (can you say Hurricane Sandy, cancer scares, and living half a country away from my family?) but we can say it was worth it.  We walked away from the craziness of the East Coast, walked away from our well paying and well respected jobs, and moved to a place in the Midwest we never been before.  We fell in love and haven't looked back since.

So back to the blog and my "engagement". Now that things have settled down a bit, perhaps I should get back and finished what I started. When I looked back to see just how long it has been since I last blogged, I couldn't believe the last entry was September 2011?  Seriously!?!? It didn't seem that long ago.

So much has changed since this last entry.  Because of my health and now living in a more rural area, I do more cooking now but it has to be healthier cooking (many of the recipes I have to go through aren't the healthiest).  Since 2011, Pinterest has been born, there seems to be a ton of food blogs that have flooded the Internet like mine.  Heck, there is even some drunk lady cooking show on YouTube!

So the question lies in do continue the blog? While I love the fact that people have chosen to follow my blog, my original purpose was to complete a challenge I set out for myself.  However, I could do that without a blog.  Another reason I had started the blog was for people to see that the world is not perfect and that it is ok to make mistakes. That is how we learn in this world.  Go forth and be not afraid.  That I think I would need some type of blog for.

As my ADHD mind wanders, I started thinking my new friends, community, about the 20 feet of snow outside and wishes of summer so I can go tubing down the river, I came up with perhaps another idea:  involve my new friends in the blog!  At least three of them are awesome cooks. I know.  They just pulled together a surprise birthday party for my husband on the fly. My new house has an awesome kitchen; big enough to host my own cooking show (got to love the low cost of Midwest living!).  So in "recipe roulette" fashion, I was thinking of taking the remaining recipes I have to go through, shuffling them up, putting the friends in rotation, and have them pull a recipe blindly, cook it, and blog about it!

It sounds like a good idea to me.  However, I want to know what you, my loyal followers think about it.  Is this something you would be interested in?  If not, I am open for suggestions.  Please feel free to comment to let me know your thoughts.  I want to hear from you!

Monkey Bread

When I first set out on my quest with this log, I vowed to blog about my experiences, whether they were good, bad, or ugly.  Well, here is one of the uglies...

This recipe comes from Real Simple's "Don't Make, Fake It" series. I was holding onto for quite some time.  I have never heard of monkey bread prior to seeing this.  However, the day I was out getting the ingredients for the Grilled Steak Vegetable Salad, I came across one of the main ingredients for this recipe, fresh pizza dough!  I might as well pick it up while I am here.  


Well, here is a little secret.  I tend to get a little ambitious and buy a bunch of ingredients for several recipes thinking I will have all the time in the world to make them.  Well, my 8 -month old daughter reminds me that is not the case at all; that I am lucky to have enough energy to get through one meal.  Before I know it, many days have gone by and ingredients start to go bad.  


The pizza dough was not about to be the exception.  Days had gone by and I kept saying, oh I will get to it.  Then I realize the dough was about to expire.  I work from home two days a week.  A light bulb went off in my head!  Why don't I make this in the morning right before I "go to" work.  Yeah, that is the ticket.  I don't have to cook just at night.  This will work.  


So off into the kitchen I go an 1/2 before work.  Whipped everything up and put it in the oven.  Set the timer and off I go to work. Well, you know that light bulb that went off earlier, that bulb burnt out quickly.  About 10 minutes into cooking, I got called into an emergency teleconference.  Long story short, I didn't pull the monkey bread out of the over until 20 minutes AFTER the time when off.  It was more like monkey rocks than bread. I have pictures of my disaster but I for some reason Blogger keeps fighting me on uploaded them.  Even Blogger is embarrassed by these pictures. 


Minus my "alteration" to the recipe, below should work if you decide to give it a try.

Ingredients 

• 2 packages of pizza dough 
• 1 Stick of Butter 
• Cinnamon 
• Sugar

Notes
You'll also need a bunt pan OR a bowl and cup that can be placed in the oven. Cinnamon/Sugar should be mixed in a ratio of 1 Tablespoon of Cinnamon per 1 cup of sugar 

Directions

1. PREHEAT oven to 375 F
2. GREASE bowl or bunt pan with butter 
3. MELT the remainder in a small bowl 
4. COMBINE Cinnamon/Sugar in a bow
5. TEAR off small bits of dough and roll into balls. They don't need to be equal, and they don't need to be perfect. Place balls on a plate.
6. Once you've rolled all of your dough into dough balls, dip in butter - then DIP in cinnamon sugar. It may be useful to go in small batches and be sure to use one hand for "wet" jobs and the other for "dry" tasks. This keeps your hands a little bit cleaner.
7. As each ball is coated, place in your pan/bowl.
8. If you're not using a bunt pan - simply place a cup inside a bowl. This makes a pseudo bunt pan in the traditional monkey bread shape (What I did was just use a regular bread loaf pan. I didn't care what shape it too)
9. Before throwing in the oven, DRIZZLE any remaining butter on top of the dough - then SPRINKLE with remaining cinnamon/sugar. This will make a glaze. 
10. BAKEfor about 30-45 minutes. Keep a watch on your bread (which is the step I FAILED!). It will be done when the top starts darkening. The time may vary with the size of the dough balls.

Results: Even "extra crispy", these are super yummy. I ODed on this and earned myself a sugar headache. I may try this again another time; when I am not working....

Grilled Steak & Vegetable Salad

Here is the second recipe in my catch up stint  This was done on the same day as the Loaded Potato Casserole.  


I hustled to cook several dishes that day as I was super excited about having my dishes photographed by a budding photographer.  Chris made my dishes look awesome once again!


This comes from a promotional magazine from Kraft called "Dinner on Hand".  Since the page is pretty chewed up, I can't tell you much more than that.





Ingredients

• 1/2 cup Kraft Special Collection Balsamic Vinaigrette Dressing, divided (I didn't use Kraft's.  I know, I know; defeats the whole purpose of their magazine.  I made my own.  The recipe can be found here)
• 3/4 lb. beef sirloin steak, 1/2 to 3/4 inch think (I splurged here and went to a local butcher to get the best cut.  Trust me, for a dish like this, spend the time and the money to do this.  It makes the dish)
• 2 large yellow peppers, halves lengthwise and seeded (you are going to get your money's worth in vitamin C from this little guys)
• 8 cups torn mixed salad greens or spring greens
• 2 beefsteak or other large tomatoes, cut into wedges
• 1/2 cup slivered red onions.

 Directions:

1. PREHEAT greased grill to medium-high heat.  (The weather was crappy so I used the George Foremen) Set aside 1/3 cup of the dressing for salad. 
2. BRUSH remaining dressing lightly over 1 side of steak and inside of yellow peppers.  
3. GRILL steak and pepper 10 minutes, turning stead after 5 minutes (peppers do not need turning) for medium-rare or longer if desired.
4. MEANWHILE, arrange greens, tomatoes, and onions on 4 servings plates.  Cut steak across grain into thin slices and yellow peppers into strips; arrange over greens.  Drizzle reserved 1/3 cup dressing over salads.  

Results:  I couldn't get enough of this.  I never have "pigged out" on a salad before.  I am *so* keeping this in my collection to do again. While I would love to make it a frequent staple dish in the house, the meat is pretty pricey for my budget.  I will save this recipe for those special occasions (and when we aren't paying $1.400 a month in daycare cost)


For those that are keeping track:

Nutrition per serving (recipe serves 4):

• Calories 220
• Protein 18g
• Fat 9g
• Carbs 16g
• Dietary Fiber 4 g
• Cholesterol 45 mg

Loaded Potato Casserole

My apologies.  It has been awhile since I have uploaded a post.  I have been helping my husband out on his new endeavor, Wyvern Weaves, throughout the summer.  However, I did continue to try recipes ('cause I just can't help myself); just didn't get a chance to post them.

So in my efforts to play catch up, here is the first of four recipes.  It is also the first of three that we have guest photographer Chris Iavarone photographing the food session. It is amazing what he can make his camera do to my food. He makes my dishes look like I am one of those cool, fancy professional chiefs types on TV :)

While I am posting this in September, this recipe was made on July 24th. This is another recipe that hails from the Chambersbridge Residence Newsletter. Chambersbridge Residence is the affordable senior housing that my mom lives in; one of several that a not-for-profit organization called National Church Residences runs.

Ingredients 

• 8 medium potatoes (about 2 1/2 to 3 pounds), peeled and cute into 1-inch chucks
• 1 cup evaporated milk
• 1/2 cup sour cream
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups (8 oz package) shredded cheddar cheese, divided
• 6 slices bacon, cooked and crumbled, divided
• Sliced green onions (optional)

Directions

1. PREHEAT over to 350 F. GREASE 2 1/2 to 3 quart casserole dish 
2. PLACE potatoes in large saucepan. COVER with water; bring to a boil
3. COOK over medium-high heat for 15 to 20 minutes or until tender; DRAIN
4. RETURN potatoes to saucepan; ADD evaporate milk, sour cream, salt and pepper.
5. BEAT with handheld mixer until smooth.  STIR in 1 1/2 cup cheese and half the bacon.
6. SPOON mixture into prepared casserole dish.
7. BAKE for 20-25 minutes or until heated through.  
8. TOP with remaining 1/2 cup cheese, remaining bacon and green onions.
9. BACK for an additional three minutes or until cheese is melted.

Results:  Yummy to the tummy  Also super easy to make.  Though this recipe makes a better side dish than an actual main meal.

Grilled Pork

One the of the staple meals growing up in my house was pork chops. However, it was always the same, one dish prepared the same exact way: boiled with potatoes and sauerkraut.  As the years went on and my taste buds developed and expanded, I stopped eating this dish as I found it too bland.

 

I recently had pork chops prepared very differently over Easter with my husband's family.  It was so scrumptious that I nearly made a pig of myself.  I was in love with pork chops again but didn't know how to prepare pork chops any other way than from my childhood.  I begged my husband's aunt & uncle for the recipe.  Once I found out the time that was involved in making this dish (more than a day), I wasn't that in love with it.  I had to find an alternative.  Here is that alternative.

 

This recipe hails from a cookbook called The Essential Asian Cookbook.  I received it as a wedding gift over 4 years ago and this is the first time using it :)

 

Ingredients

• 2 lbs pork chops
• 8 cloves garlic, crushed (I was lazy and used my good old minced jarred garlic)
• 2 tablespoons fish sauce (this is not hard to fine; it is in the Asian section of most major supermarkets)
• 1 tablespoon soy sauce
• 2 tablespoons oyster sauce (this is not hard to fine; it is in the Asian section of most major supermarkets)
• 1/2 teaspoon ground black pepper
• 2 tablespoons finely chopped spring onions (scallions)

Directions

1. PLACE the pork chops in a large glass bowl and add the garlic, fish sauce, soy sauce, oyster sauce and black pepper. 
2. STIR well so that all the meat is covered with the marinade; cover and marinate for 4 hours in the refrigerator. (I combined Steps 1 & 2 by throwing everything in a Ziplock bag and letting it sit in the fridge overnight :)
3. PREHEAT the grill to hot; grill the pork on all sides until browned and cooked through.  If the meat starts to burn, move it further away from the grill element.  Alternatively you can cook the meat on a hot barbecue grill. (I threw mine on the George Foreman at 350 for about 10 minutes)
4. ARRANGE the pork on a serving platter and scatter over the spring onion.

Results:  Pretty decent alternative.  Also super easy to make.  While this recipe still didn't make my husband a fan of pork, I think I will see how this freezes and make a bunch for myself ;)

If you are keeping track:

Nutrition per serving (recipe serves 4):

• Calories 300
• Protein 60g
• Fat 5g
• Carbs 4g
• Dietary Fiber 1 g
• Cholesterol 130 mg

Rustic Lasagna

So I have never made Lasagna before.  I heard it was hard and never had any real reason to put myself through that supposed Hell. Another reason I haven't felt so inclined to ever make lasagna because I am not a fan of the "heaviness" of the dish.  While tasty, I always felt heavy in the stomach afterwards.

So when I saw this recipe, I thought I might be able to have the best of both worlds: Tastiness without the heaviness. This recipe comes for Healthy Meals in Minutes (TM) recipe cards.  It is (or was...I don't know if they are around anymore) one of those companies that send you sample recipes to try to get you hooked to subscribe for them to send you more.  Now that I think about it as I typed that last statement, they are probably not around anymore.  Who would need that service when you have the 'Net? :)

So when I told my husband that I was going to try to make Lasagna, he said and I quote "If it is good, I will love you forever".  Why I thought that was already a given when we took our marriage vows I don't know.  I miss the part about Lasagna in them.

So off I go into the kitchen in hopes to secure a forever love :)

Ingredients

•  9 lasagna noodles
• 2 cans ( 8 oz each) low-sodium tomato sauce
• 1 cloved garlic, minced
• 1 teaspoon fresh oregano or 1/4 teaspoon dried oregano
• 1 package ( 10 oz) frozen chopped broccoli, thawed and squeezed of excess liquid
• 1 cup shredded carrot
• 1 container (15 to 16 oz) part-skim ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese

Directions

1. COOK lasagna noodles according to package directions, but do not add salt
2. While noodles are cooking, PREHEAT over to 350 F
3. SPRAY a 13 x 9-inch baking dish with vegetable cooking spray & set aside
4. In a small bowl, COMBINE tomato sauce, garlic, and oregano; mixing well.
5. In a medium bowl, COMBINE broccoli, carrots, ricotta, and Parmesan; mixing well.
6. DRAIN noodles in a colander.  SPREAD 1/2 cup of tomato sauce in bottom of prepared dish. Place 3 noodles on top of tomato sauce.  Spread half of broccoli mixture over noodles.  Spoon 1/2 cup of tomato sauce over broccoli; place 3 noodles on top.  Spread with remaining broccoli mixture; top with 1/2 cup of tomato sauce.

So let me stop right here for a moment to explain something that most people are probably going to say "Duh!" to.  So when I placed the noodles in the dish, they were not as long as the 13 x 9 dish I put them in.

My head starts to race with questions: Did I have the right dish size? Check.  Were the noodles straight? Check.  Commence head scratching.  Well, it is too late now to go back so I went ahead with the recipe. What do I have to lose. Forever love? :)

7.    Top with remaining noodles and tomato sauce; sprinkle mozzarella over top. 
8.   BAKE until bubbling, about 45 minutes
9.   PLACE on wire rack and cool for about 15 minutes.
10.  CUT into squares.

Turns out that the noodles expanded while the dish was cooking. <Swipes sweat from forehead>.  I still have a chance of being loved forever and without a heavy stomach :)

Results:  I really like it.  It gave me what I was looking for.  It also freezes very well.  I started to see this as another staple item to add to The Lee Household...until my husband protested.  He said that it was not lasagna because it didn't have any meat in it. I guess that forever love went out the window? :)

If you are keeping track:

Calories 268 (28% from fat)

Carbohydrates 32 g

Protein 16 g

Sodium 294 mg

Fat 8 g
Cholesterol 27 mg
Weight Watcher Points - 6 points

Stuffed Chicken Breasts

It has been a few weeks since I have put up a post.  Life has been a little crazy between baby, house and work.  However, I am here to catch up a bit. :)

I am not sure where this recipe comes from other than the Internet (since it is a print out). I have no fun or crazy story to tell about this one.  I'll have to work on that :)

Ingredients

• 6 boneless, skinless chicken breast halves (2 1/4 pounds)
• 4 oz (1/2 package) 1/2 less fat cream cheese
• 1 package frozen chopped broccoli, thawed (I used 10 oz as my "package")
• 1/2 cup shredded cheddar
• 2 tablespoons seasoned bread crumbs (I used 4C Whole Wheat version)
• 1.2 teaspoon each salt & pepper
• Egg noddles (optional, which I didn't use)

Directions

1. HEAT over to 350. 
2. REMOVEtenders from chicken; reserve for another use (my package already had them removed so I skipped this step). 
3. CUT a pocket into the breasts, cutting into but no through.
4. SOFTEN cream cheese slightly (I used my cool microwave feature for that)
5. COMBINE broccoli, both cheeses, bread crumbs and 1/4 teaspoon each of the salt & pepper. 
6. STUFF a scant 1/3 cup into each chickien breast. 
7. SECURE with toothpicks
8. SEASON chicken with remaining 1/2 teaspoon each of salt & pepper (I forget that step, oops)
9. BROWN chicken over medium-high heat in two batches in a nonstick skillet for 3 minutes ( I totally screwed this step up)
10. TRANSFER chicken to a baking dish.
11. BAKE at 350 for 30 minutes, until cooked through.
12. SERVE with egg noodles alongside, if desired (I did rice instead since I had just gotten this fancy dancy one)

Results:  It was good.  A little dry though.  I probably should have covered them with foil to keep it moist. It also was a lot of prep work; not a meal that I would do often.

For those that are keeping track of the nutritional facts, they are listed below:

• Serings Per Recipe: 6
• Calories: 351
• Total Fat: 13 g
• Saturated Fat: 6 g
• Cholesterol: 149 mg
• Sodium: 498 mg
• Carbohydrate: 4 g
• Fiber: 2 g
• Protein: 52 g