Mouth Watering White Sauce

I believe that every American family has pasta once if not twice a week for dinner - we can't get away from the simplistic easy and fantastic taste of this irresistable carb. It's too easy and too tasty for us NOT to fall in love with it. But rather than reaching for that jar of marinara sauce, give this super easy white sauce a go. And while you are at it, throw in some shrimp and broccoli for a complete dinner.



Image: Penne in White Sauce with Shrimp and Broccoli


White Sauce (aka. Alfredo Sauce)

Prep time: 5 minutes
Cook time: 10 minutes

INGREDIENTS
2 tbs oil
1/4 cup minced onion
2 clove of garlic, minced
1/2 tsp salt
1/4 tsp pepper
2 tbs flour (all-purpose)
1/2 pint (1 cup) cream or half & half
pinch of nutmeg
4 tbs parmesan

INSTRUCTIONS
1. In a medium sauce pan over medium heat, add the oil and onion. Saute for approx 5 minute until soft.
2. Add garlic and salt and pepper. Saute another 3 minutes.
3. Sprinkle in the flour and whisk until flour has dissolved into the onions and garlic (making a roux). Cook 2-3 minutes to remove the raw flour taste.
4. While whisking, slowly pour in the cream and stir still combined (you shouldn't see any lumps of the roux in the cream). Reduce the heat to medium low.
5. Switch to a wooden spoon and continue to stir until the sauce becomes thick.
6. Remove from the heat and add the nutmeg and parmesan cheese.
7. Toss with your favorite pasta.

NOTES:
1. Saute' means to cook quickly and lighting without adding color.
2. As much as I would love to kick some calories by using whole or even skim milk, you can't in a white sauce. You need the fat content in the cream or half & half in order to get that silky texture well all love about a white sauce.
3. If the sauce is too thick, add a few spoonfuls of your pasta's cooking water.
4. To cook my shrimp, I added 1/2 lbs of raw peeled and devained shrimp to Step #2 with a pinch of red pepper flake. I cooked them for approx 3-4 minutes until pink and then removed them and then proceeded to Step #3. After the sauce was complete, I tossed the sauce with some penne, steamed broccoli and the shrimp.

No-Brainer Chewy Chocolate Chunk Cookies

Okay so I am NOT a baker. I just don't have the patience to meticulously measure out each and every flippin' ingredient. This is one of the reasons why it takes me SOO long to post a new blog -- because I have to make the recipe a thousand times to get it exactly right. WHEW! I'm more a...fly-by-the-seat-of-my-pants cook but I loouuuve cookies and cakes and everything baked with sweet sweet love. I saw this recipe on the side of the of the Duncan Hines box and fell in absolute love with it. Anyone can make this recipe because it is so flippin' easy so check it out for yourself! Don't blame me when you eat the WHOLE batch! :-)

Image: Chew Chocolate Chunk Cookies with White Chocolate Chips and Health Pieces


Chewy Chocolate Chunk Cookies

Servings: Makes 3-1/2 to 4 dozen cookies

INGREDIENTS:
1 package Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
2 large eggs - room temperature, lightly beaten
1/2 cup butter, melted and cooled (sub 1/2 cup Butter Flavored Crisco, melted and 3 tsp water)
1/4 cup firmly package light brown sugar
1 tsp pure vanilla extract
1 cup white chocolate chip or 1 cup Health Bar pieces

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Mix together cake mix, eggs, butter, sugar, and vanilla together in a large bowl. Stir till well blended.
3. Stir in chocolate chips.
4. Using two spoons, drop equal amounts onto a silicone lined baking sheet. I use a small spring loaded ice-cream scoop to get equal size cookies.
5. Bake at 350 degrees for 11 minutes. For your first batch, bake for about 10 minutes and keep an eye on the cookies. NOTE: For chewy cookies, they should still look slightly uncooked yet completely set and spread.
6. Cool completely before endulging.

FYI: I pre-scoop the cookies out and then freeze them on a baking sheet and then bake a few when I'm craving them. This cookie dough keeps for approx 2 weeks in the fridge or 2-4 months in the freezer.

The best BBQ Chicken Pizza!

When I think of comfort food, my brain immedietly thinks of pizza. Hot, crispy, chewy, mouthwatering pizza. Inspired by Bottoms Up, this is a simple, no-brainer recipe. With some simple staple ingredients that I ALWAYS keep in my fridge, I can throw together this sweet, tangy and irrestible pizza in under 20 minutes. It is sure to disappear before any crowd. PLEASE be sure to use Sweet Baby Rays sauce and don't forget to keep an eye on your crust so it doesn't burn!!

IMAGE: BBQ Chicken Pizza

BBQ Chicken Pizza

Serves: 2-4

Cook time: 20 minutes

INGREDIENTS:

1 pizza crust (I recommend Pillsbury Thin Crust in the tube)

2-3 tbs Sweet Baby Rays BBQ Sauce

1 cup chopped cooked chicken

1/2 cup turkey pepperoni

3 cups mozzarella cheese

INSTRUCTIONS:

1. Preheat your oven to 425 degrees.
2. Spread the pizza crust on a preheated pizza stone. (To preheat your pizza stone, leave in the oven while it heats to temperature - this helps to create a nice crust.) Bake for 5-6 minutes or until lightly golden brown.
3. Remove pizza crust from oven and spread the BBQ sauce over the crust. I like to go all the way to the edge to get a sweet crust.
4. Add 1 cup of the mozzarella cheese to sauce. NOTE: This helps secure the top cheese to the crust so it doesn't just slide off.
5. Sprinkle the chicken and pepperoni over the crust and top with the remaining cheese.
6. Bake for approximately 10-12 minutes or until the cheese is golden and bubbly.

FOR AN EXTRA TOUCH: Add some caramelized onions or chopped bacon.

Sweet and Sour Marinated Cucumbers

Most of you TRUE Southern folks know how marinated cucumbers are a STAPLE in the summer time but for those who haven't had the pleasure, give this recipe a try. You will be suprised how refreshing and flavorful this side dish is and the PERFECT accompanyment to a HOT summer day! This recipe is inspire by one I found in a Southern Living cookbook (fabulous gift from my Mother-in-Law). This salad is light and refreshing while exploding a dash of sweet and a hint of sour on your taste buds.



Image: Sweet & Sour Marinated Cucumbers


Sweet and Sour Marinated Cucumbers


Makes Approx 4 Cups

Prep Time: 10-15 Minutes
Total Time: Drain Time=1 Hour, (Refrigeration=1 hour optional)



INGREDIENTS:

3 cucumbers, peeled1 white onion, peeled
1 bell pepper (any color)
2 ribs of celery
1-1/2 tbs kosher salt
1 cup white wine vinegar
1 cup white sugar
1/2 tsp mustard seed

HARDWARE:

Mandolin - if you don'thave one, run out and get one! About $10-$20 at Walmart or Target
Large bowl
Colander that fits inside large bowl
Large Spoon
Small Sauce Pan



INSTRUCTIONS:

1. Using a mandolin, thinly slice the cucumber, onion, bell pepper and celery into a large bowl.
2. Sprinkle the salt over the veg mixture in the large bowl being sure to coat everything completely.
3. Place salted veg mixture in the colander over the large bowl and let it sit at room temperature for 1 hour. DO NOT SKIP THIS STEP. What you are doing is drawing out the excess moister in the vegetables so you don't end up with a watery finished products. Be sure to stir the mixture every 15 to 30 minutes.
4. While the veg is draining, combine the vinegar, sugar, and mustard seed in a small sauce pan over medium heat. Stir until boiling allowing the sugar to dissolve. Continue to boil for 2 minutes.
5. Remove pan from hear and let cool completely.
6. Discard the excess liquid from the salted vegetable mixture (arn't you suprised how much water came out!!). Place veg mixture back in the large bowl.
7. Pour cooled vinegar-sugar-mustard seed liquid over the veg and stir to coat.
8. Place in an air-tight container or cover with plastic wrap. Eat now or if you can wait, refridgerate for 1 hour before serving.

Sweet and Sour Marinated Cucumbers

Summer Orchard Chicken Salad - YEAR ROUND!

This salad just can't be denied and what's even better is that you can enjoy it year round!! So let's take crisp romaine lettuce & rotissery chicken mixed with tart cranberries, salty cashews and creamy swiss cheese tossed with tangy homemade poppy-seed dressing. Is your mouth-watering yet?!

PS. To store leftover dressing, I recycle my old glass salad dressing bottles and Mason jars.


Image: Summer Orchard Chicken Salad



Summer Orchard Chicken Salad

Serves 2-4 (2 as a main course and 4 as a first course or side)

Prep Time: 5 minutes
Cook Time: 0 minutes - oh that’s right!

INGREDIENTS
Poppy Seed Dressing:
1/2 cup corn syrup
1/3 cup apple cider vinegar
2 tsp lemon juice, freshly squeezed
2 tsp grated onion (white or red)
1/2 tsp kosher salt
2/3 cup vegetable oil
2 tsp poppy seeds

4 cups Romaine lettuce
1/2 cup shredded Swiss cheese
1/2 cup cashews halves and pieces
1/2 cup Craisins
1 cup cubed Granny smith apple
1 rotisserie chicken breast


INSTRUCTIONS
1. In a blender or food processor, blend together the corn syrup, vinegar, lemon juice, onion and salt until smooth.
2. Add the oil and poppy seed and blend again till smooth. Store in an air tight container (recycle an old glass salad dressing container or Mason jar).
3. In a large bowl, toss together the lettuce, cheese, cashews, Craisins, apple and chicken along with enough dressing to coat everything.

TIP: To prevent the apple from turning brown, toss with a teaspoon of lemon juice.

Nonna's Stuffed Shells

So this recipe comes from my family's long tradition of Itali....who am I kidding, my family is German-Polish. But IF I had an Italian grandmother, THIS would be her recipe. :-) This recipe is actually a stem from my Mom's stuffed shells. These shells along with many other Italian dishes are famous amoung my high school commrades for Mom used to make a massive spread before big basketball or volleyball games. When I first asked her for this recipe, I was flabergasted when she just rattled it off of the top of her head. Fabulous home-cookin' always takes a little practice but with this recipe, you can't go wrong. I love to add Italian sausage or spinach to the base and let my shells stand out from everyone else's...even Mom's. (Sorry Mom!)

Image: Nonna's Stuffed Shells with Caesar salad and home-made foccacia.


Stuffed Shells

Serves 4-6 (approx 16-18 shells)

Prep Time: 20-25 minutes
Cook Time: 35-45 minutes

INGREDIENTS
16-18 dried large shells
1 egg
1 - 15 oz container of part skim ricotta
1 tsp kosher salt (additional kosher salt is needed to flavor the pasta water)
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dried oregano
2 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
2-1/2 cups your favorite pasta sauce (1/2 jar - I recommend Prego Traditional)
9” x 11” baking pan
Cooking spray

INSTRUCTIONS
1. Preheat your over to 375°.
2. Fill a large pot 1/2 full with water and set on the stove to high heat. Once boiling, add a handful of (approx 3-4 tbs) kosher salt and bring to a rapid boil.
3. Add the shells to the water and cook according to the package instructions (8-10 minutes). Shells should be very al dente (almost done but not quite).
4. While the shells are cooking, mix together the egg, ricotta, salt, pepper, garlic powder, parsley, basil, and oregano into a medium mixing bowl. Once fully combined, fold in 1 cup of the mozzarella cheese and 1/4 cup of the parmesan cheese.
5. Drain shells in cold water and set aside to cool. Spray a 9” x 11” baking pan with some cooking spray and spoon a few tablespoons of pasta sauce on the bottom of the pan. This prevents the shells from sticking to the bottom but also allows for even cooking.
6. Once the shells are cool enough to handle, spoon approx 2 tablespoons of the cheese mixture into each shell (the shells should be plump full but not overflowing). Place the filled shells into the baking pan leaving a little room between each shell.
7. Once all the shells are stuffed and in the baking pan, spoon over the remaining pasta sauce making sure that each shell is covered.
8. Top the shells with the remaining mozzarella and parmesan cheeses.
9. Bake uncovered at 375° for 35-45 minutes or until the sauce is bubbling and the cheese is golden brown.

NOTES:
>Cheese is browning/burning before the timer is up?...add a piece of tin foil to the top of the pan and cook till done.
>Want something a little more hardy than just a cheesy filling?...add 1/2 lbs of cooked Italian sausage or 2 cups cooked spinach to the filling.
>What about manicotti or lasagna?...this filling works for all Italian stuffed pastas just make sure you cook the noodles before stuffing!


GREAT FOR MAKE AHEAD MEALS AND LEFTOVERS!!!

Beef Lovers, BEWARE!

These delicious, tasty, mouthwatering morsels were the result of my favorite mini-turkey burgers from Ruby Tuesdays. When gobbling down my plate at dinner one night, I knew I could recreate these flavorful little burgers at home and I was right! Even the most extreme beef eater won't complain over these moist and delicious burgers. Try my Turkey Meatballs or Turkey Sloppy Joes (recipes coming soon!) with the leftover turkey meat!

Image: Turkey Burgers with fries and mixed vegetables.

Turkey Burgers

Serves 2

Prep Time: 5 minutes
Cook Time: 15 minutes

INGREDIENTS
1/3 - 1/4 lb ground turkey
2 tbs minced onion
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp grill seasoning (Montreal Seasoning)
1/2 tsp dried parsley
1 tbs olive oil
Plastic wrap & tin foil
2 hamburger buns
Lettuce, tomato, ketchup and/or any of the normal burger fixin’s

INSTRUCTIONS
1. With a fork, combine turkey, onion, salt, pepper, garlic powder, grill seasoning, parsley and olive oil in a bowl. Try to simply flake the ingredients together with a fork rather than stir with a spoon or with your hands. This adds a little air and allows for a juicier burger.
2. Line a plastic template (I like the Ziploc Twist n’ Loc rounds lids) with plastic wrap. Create two equal sized portioned patties. Wrap each patty with the plastic wrap. Refrigerate if necessary. NOTE: These patties will keep in the fridge for approx 2-3 days.
3. Heat a grill or grill pan to medium to medium high heat. Make sure the grill is hot before putting any food on the grill to prevent sticking. If you are concerned about sticking, spray some cooking spray on the grill.
4. Put each patty on the hot grill. DO NOT MOVE OR TURN. Cook 5 minutes on first side.
5. Flip each burger and cook 3-4 minutes on the other side. DO NOT FLATTEN OR SMOOSH the patties - this releases the juice in the burger which will mean a dry burger later! Each patty should be firm and bouncy when done. Not sure, cut into the middle of the burger and you shouldn’t see any pink (165° internal temperature).
6. Remove from the heat and cover with foil. Allow to rest for 2-3 minutes. This is a great time to add cheese if desired. Add to a freshly toasted bun with your favorite fixins’.

TIP WHEN GRILLING MEAT - Allow your beef, chicken, turkey, or what-have-you to come to room temperature BEFORE grilling - what this does is allow the meat to sear on the outside and gradually cook on the inside. If the meat is cold or even chilled, you will get an tough, chewy exterior and a raw interior. For normal things like burgers, steaks, or chicken, take the meat out an hour or so before grilling. If marinating, you will need more time so try 2 hours. Happy grilling!!

The more color, the BETTER!

Oh no! Need a last minute yet tasty side dish or appetizer to share with friends? Rather than reaching for a bottle of the blah grocery store salsa or gloppy potato salad, give this addicting and healthful salsa a go! Serve with tortilla chips for a tasty snack or serve as a side dish! FYI: The longer it sits in the fridge, the better it gets!

Image: Black Bean and Corn Salsa with tortilla chips

Black Bean and Corn Salsa

Serves 4

Prep Time: 5 minutes
Cook Time: 7-10 minutes

INGREDIENTS
1 tsp olive oil
1/4 cup chopped onion
1/4 green pepper, medium dice
1/4 red pepper, medium dice
1 clove garlic, minced fine
1 15.5 oz can black beans
1 8.5 oz whole kernel corn
1 hot house tomato, medium dice (approx 1 cup)
1 tsp cumin
1/4 tsp cayenne pepper (substitute 1/4 tsp hot sauce)
1/2 tsp garlic powder
1 tsp olive oil
Kosher Salt & Pepper
Tortilla chip

INSTRUCTIONS
1. In a small sauté pan on medium heat, sauté onion, green & red pepper, and garlic with a pinch of salt and a few grinds of pepper. Once soften, remove from heat and cool.
2. Empty black beans and corn into a colander. Rinse and drain then add to a mixing bowl. Add chopped tomato along with the cooled vegetables.
3. Add cumin, cayenne pepper, garlic powder, and olive oil to bowl with beans, corn and veg. Stir and taste. Add salt and pepper to taste.
4. Serve with tortilla chips. The more it sits in the fridge, the better it gets.

Taco Fusion!

Who says that you can't cross some global borders with your food. Like most Americans, I love tacos! Super flavorful, moist meat shoved in a warm tortilla topped with whatever you want, what could be better?! For those who have never tried fish tacos before, THIS is the recipe for you. I took the familiar flavors of sweet lemony basil, pungent garlic and fruity olive oil to marinate plump tilapia fillets for a mouthwatering taco that everyone will devour. If you are still on the fence, try the marinate on the fish and see if that wets your whistle. When I asked Steve, my husband, what he thought about the recipe he said, "I could eat about 10 more!"

Image: Italian Fish Tacos served with steamed corn and basil rice

Italian Fish Tacos

Serves 4

Prep Time: 5 minutes
Marinade Time: 1 hour
Cook Time: 10 minutes

INGREDIENTS
3 gloves of garlic
3 cups of fresh basil
1 tsp kosher salt
1/2 tsp pepper
1/4 cup olive oil
4 fillets of tilapia or any firm white fish
8 flour tortillas
1/4 head of shredded lettuce
1 tomato, chopped
Optional: sour cream with a squirt of Srarachi sauce

INSTRUCTIONS
1. In a mini food processor, add garlic, basil, salt, pepper and olive oil. Puree until smooth.
2. In a large food storage bag, add the fish and basil and garlic mix. Fold out all the air and zip closed. Roll the bag around till all the fish is coated in the marinade. Place in the fridge for 1 hour (no more than 3 hours). NOTE: Before cooking, bring fish out of fridge for 10-15 minutes. This allows a more even cooking and prevents under cooking.
3. Heat a non-stick griddle on 350° (or non-stick saute pan on medium heat) with enough olive oil to coat the bottom.
4. Add the fish and saute for 3 minutes on one side. Turn and 2 minutes on the other. If the fish is thicker than 1/4”, then cook up to 4 minutes per side. Fish is done when you take your spatula on the flesh and it seems very firm.
5. Cut fish into small slices so it fits easy in the tortilla.
6. Microwave the tortillas in a wet paper towel for 20 seconds and add fish, lettuce, tomato and sour cream.

Serve with rice and corn. To make a cohesive dish, add 1 tbs of marinade to rice while cooking.

General WHO?

So after craving a big pile of General Tso's chicken from the local chinese joint, I decided to try to make my own. I did some research on Food Network and Delish to get some inspiration as to the combination of ingredients to give it that sweet, sticky yet spicy sauce. Give it a try and let me what know you think! Trust me - you could eat a flip-flop as long as it's covered in this sauce!

Image: Fried Shrimp covered in Sweet & Spicy Chinese Sauce served with steamed broccoli and brown rice

Sweet & Spicy Chinese Sauce (Very like General Tso’s only better)

Makes approx 1-1/4 cup

Prep Time: 5 minutes
Cook Time: 10 minutes

INGREDIENTS
1 shallot, minced
1 clove of garlic, minced
1 tbs olive oil
1/4 cup soy sauce (no reduced sodium)
1/8 cup white wine vinegar (just half your 1/4 cup measure)
1/2 cup guava jelly
1/4 cup pineapple juice
1 tbs honey
1/2 tsp Srarachi sauce (you can find it in the Chinese section of the grocery store-clear bottle with red sauce and green top)
1 tbs butter, room temperature
1 tbs cornstarch

Instructions
1. On medium heat, sautee the shallot and garlic in the olive oil.
2. Once soften (approx 5 minutes), stir in soy sauce, vinegar, guava jelly, pineapple juice, honey and Srarachi sauce.
3. Stir on medium heat till the jelly has melted and the sauce is barely boiling.
4. Mix the butter with the cornstarch until completely smooth. Make sure your sauce is boiling before adding the butter-cornstarch mixture. Stir until smooth.
5. Allow to cool to room temperature.

Pour over chicken, shrimp or pork - try it as a dipping sauce with steamed veggies!

Deep Fry Mix:
Flour for coating
Egg Wash (for chicken and pork=2 eggs beaten with 1 tbs water, for shrimp=2 egg whites with 1 tbs water)
1 to 3 ratio of flour and cornstarch

1. Make sure your protein is seasoned with at minimum salt and pepper - For shrimp I like a dash of Old Bay.
2. Dust protein with flour
3. Dip protein in egg wash
4. Coat protein in flour/cornstarch mix
5. Allow to dry on a baking sheet or cutting board for 10 minutes before deep frying (oil temp=350°-375°)