In the Kitchen with Holly

Fake Steak Kabobs

2012-05-08T17:29:00.000-04:00

The majority of the meals I cook at home lately are vegetarian and, on occasion, vegan. It's something I'm experimenting with....

So, last night I tried out a recipe for beef kabobs, only I didn't use beef. I bought the BBQ skewers by Gardein, rinsed off the sauce, marinated them according to the recipe, threw them on the grill pan, and watched as they smoked and sizzled just like real meat.

My husband knew what I was up to but we did not tell the teenager who thinks a meal isn't complete unless some animal was slaughtered for it. I was amazed as I watched him eat two whole kabobs and everything else on his plate without even questioning it.

Here is the recipe I used:

1/4c olive oil

1/4c red wine vinegar

1 tsp. Dijon mustard

sea salt, to taste

black pepper, to taste

1 pkg. Gardein BBQ skewers

1. Rinse skewers to remove the bbq sauce that comes on them; set aside.

2. Make the marinade: Combine the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.

3. Add the skewers and marinate approximately 30 minutes at room temperature.

4. Add a little more olive oil (or use non-stick spray) and heat on high.

5. Place the skewers on the grill pan, turning about every minute or so until they look good to you.

Served over parslied couscous with roasted carrots and rosemary bread on the side.

Chickpea Salad for Sandwiches

2012-05-04T19:20:00.002-04:00

I just finished mixing this up to have on hand for the weekend. It's kind of like a tuna salad, but better.

1 can garbanzo (chickpea) beans, drained and rinsed

1 medium stalk celery, chopped

1/4c onion, chopped

2 TBSP tablespoon mayonnaise

1 tsp. lemon juice

1 tsp. dried dill weed

salt and pepper, to taste.

1. Pour chickpeas into a medium size mixing bowl
and mash with a fork.

2. Mix in celery, onion, mayonnaise, lemon juice, dill, salt, and pepper.

3. Chill in the fridge until ready to serve.

I'll be serving this for lunch tomorrow on grainy bread
with lettuce and tomato. It's also really good
stuffed into pitas!

Easiest Southwest Dressing Ever

2012-04-23T15:15:00.003-04:00

This is a super easy way to add a little Southwest kick to your salad. I like to toss this with Romaine lettuce, black beans, corn, and Monterrey Jack cheese.

1/2c spicy ranch dressing

1/4c BBQ sauce

1. Mix it together.

That's it!

Makes for a nice alternative to the plain old rice and beans sides.

Cheesy Vegetable Chowder

2012-02-16T16:11:00.001-05:00

This was a super yummy dinner on a cold and rainy night. Also, it's one of those soups that tastes like it was more work than it is - seriously, you could have this on the table in 30 minutes:

2 TBSP butter

1/2c onion, chopped

1c carrots, finely chopped

2 celery stalks, chopped

1 TBSP garlic, minced

4c vegetable broth

2c cauliflower

1 TBSP all-purpose flour

1/2c water

2/3c milk

2c broccoli florets

2c cheddar cheese

1. In a large pot over medium heat, melt butter.

2. Add the onions, carrots, and celery; saute 3-5 minutes, or until tender.

3. Add garlic and cook just until fragrant, about 1 minute.

4. Add broth and cauliflower; bring to a boil. Reduce heat and simmer until cauliflower is tender.

5. Combine flour and water, then add to pot. Allow to continue simmering another 5-10 minutes.

6. Add milk and broccoli. Simmer until heated through and broccoli is tender.

7. Add cheese and stir until completely melted.

Served with buttermilk biscuits for dipping.

Baked Chili with Cornbread Topping

2012-02-09T13:04:00.004-05:00

It's unusual for hubby and I to both crave the same thing for dinner three nights in a row but that is exactly what has been going on here.

This chili dish is my combination of a couple of different recipes and, I have to say, I impressed with myself on this one. It's so easy!

First, you make the chili:

ground beef, 1 lb.

1/4c onion, chopped

1/2 tsp. ground black pepper

1/4 tsp. garlic salt

1 1/4c tomato sauce

1/2c salsa

2 TBSP chili seasoning mix

1 can kidney beans

1. In a large skillet, cook ground beef and onion over medium heat until meat is browned and onion is tender.

2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix, and kidney beans.

3. Mix well, reduce heat to low and simmer about 30 minutes.

Then, you make the cornbread topping:

1c chicken broth

1 c milk

salt, to taste

3/4c yellow cornmeal

2 TBSP butter, divided

1 can of corn, 8 oz., drained

1/2c Cheddar cheese

2 TBSP Parmesan cheese

1. In a medium saucepan, combine the broth, milk, salt, and cornmeal over medium heat.

2. Bring to a boil, whisking frequently.

3. Reduce heat tolow and simmer, whisking occasionally, until thick and smooth, about 5-6 minutes.

4. Remove from the heat and stir in 1 TBSP of the butter.

Now, put it all together:

1. Preheat oven to 375* Add remaining 1 TBSP butter to an 8x8 casserole dish. place dish in ovem until butter is melted.

2. Spoon 1/3 of the cornmeal mixture evenly over the bottom of the casserole, then top with the warm chili.

3. Sprinkle the corn over the top of the chili, then spoon the remaining cornmeal mixture evenly over the top.

4. Sprinkle with the Cheddar, then top with the Parmesan.

5. Bake until filling bubbles around edges and top is golden, 20 to 25 minutes.

It was halfway gone when I remembered to take a photo.

Orange Cake

2012-01-27T11:39:00.000-05:00

I made an orange cake for the first time yesterday and was very pleased with the result. I was a little afraid the orange-y flavor would be overwhelming but it's really not. Nor does it taste like a cake from a mix!

1 package vanilla cake mix

1 (3oz.) package instant vanilla pudding mix

3/4c orange juice

1/2c vegetable oil

4 eggs

1 tsp. orange extract

1 tsp. vanilla extract

1 TBSP orange peel

For the Glaze:

1/3c orange juice

2/3c white sugar

1/4c butter

1. Preheat oven to 325* and grease a Bundt pan.

2. In a large bowl, stir together cake mix and pudding mix.

3. Add 3/4 cup orange juice, oil, eggs , orange extract, vanilla extract, and orange peel.

4. Beat on low speed until blended.

Then beat another 3-4 minutes on medium speed until well blended.

5. Pour batter into prepared pan and bake approximately 40 minutes.

6. Remove from oven and allow to cool 10 minutes in pan

before turning out onto a wire rack to cool completely.

7. Make the glaze by combining remaining ingredients

in a small saucepan. Boil 2-3 minutes and remove from heat.

8. Pour glaze into Bundt pan and return cooled cake to pan.

Allow glaze to soak in for about 10-15 minutes

before turning out onto a serving plate.

We had this for dessert last night and all morning
I have resisted the urge to have a piece for breakfast!

This Week's Dinner Menu

2012-01-25T11:34:00.000-05:00

We have a new baby in the house so things have been a little hectic around here. I'm finally working on a menu/grocery list today though and this is what I have so far regarding dinners for the remainder of this week:

Tomato and Basil Quiche

Sauteed Broccoli or Asparagus

Toasted English Muffins with Parmesan Cheese

Sausage and Sauerkraut (in the slow cooker)

Green Beans

Pumpernickel Rolls

Steak Kabobs

Garlic Rice

Sugar Snap Peas

Also planning to make an Orange Cake at some point.

Probably not today; maybe tomorrow.

We'll most likely go out for dinner over the weekend.

If not, there are always leftovers in the fridge.

What Happened??

2012-01-12T12:44:00.000-05:00

Last night as he was putting the leftovers of our pizza dinner away, my adorable husband asked, "What happened to the refrigerator?" I admit, it's getting a little bare but my response to him was, "I'm trying this new thing where we eat the food we have before buying more. It seems to be working."

It's true that lately I have not been grocery shopping as frequently as I was before. I go about once a week now, which I realize is the norm for alot of people but as someone accustomed to going a minimum of twice a week, it's a big cutback.

I have an excuse though. I am very pregnant right now. As in, baby is due any minute. So, I don't always feel up to shopping and the dinners have gotten faster and easier around here in order to minimize the discomfort of standing too long.

Make no mistake about it though, no one is going hungry! Our freezer and pantry are ridiculously full! It's just one kid and me for dinner tonight so I think I'll be serving leftover pizza. Pretty sure there won't be any complaints. ;)

Easiest Fudge Ever

2011-12-15T17:58:00.000-05:00

What makes this so easy is that it's all done in the microwave. This is not gourmet fudge but it's a simple one that's easy enough for kids to make and yummy enough to serve with the other holiday candies and cookies:

2c semi-sweet chocolate chips

14oz. sweetened condensed milk

2 tsp. vanilla

3/4c chopped nuts (I used walnuts)

4oz. candied cherries, chopped

1c mini marshmallows

1. In a medium-size glass bowl, combine chocolate chips and sweetened condensed milk. Microwave 1 min. Stir. If the chips aren't fully melted yet, microwave another 30 seconds and stir again.

2. Add vanilla and stir to combine.

3. Add nuts, cherries, and marshmallows. Stir until well blended.

4. Pour in a parchment-lined 8x8 pan and chill in the refrigerator. (You could just spray the pan but I like the paper because it makes it easy to lift everything out for cutting later.)

I have no idea how long this takes to set because I just set it in the fridge and left it there overnight.

Bloody Broken Glass Cupcakes

2011-11-02T16:22:00.006-04:00

Yes, I know Halloween is over but I just had to add a post about the cupcakes I served for dessert that evening. After assembling the cupcakes, I have to admit I was quite impressed with myself. The glass looked so real which made for a fantastic presentation. There was even a conversation in my house that went something like this:

"Is that glass?"

"Yes."

"Is it real?"

"Well....."

"Is it edible?"

"Ummm....sure.....go ahead.....eat it."

{Bwahahahaha!!!}

This is what I did:

1. Baked the cupcakes (Devil's Food from a mix) and topped with vanilla frosting (from a can).

2. For the glass: In a large saucepan, mix:

2c water

1c corn syrup

3 1/2c white sugar

1/4 tsp. cream of tartar

Boil, stir continuously, until mizture reaches 300*
on a candy thermometer.

Pour onto a parchment-lined jelly roll pan;
allow to cool completely.

Remove "glass" from pan by lifting it out with the paper.

Cover with another piece of parchment paper
and hit it with a hammer. It will shatter like real glass!!

3. For the blood: In a small bowl, mix together:

1/2 cup corn syrup

1 TBSP cornstarch

15 drops red food coloring

1 drop blue food coloring

4. Top cupcakes with broken glass and drizzle with blood.

Beef Stroganoff Over Buttered Noodles

2011-09-29T15:47:00.000-04:00

You know the beef stroganoff alot of us grew up with? The noodles with a big gloppy mess of sour cream sauce. Hard to tell exactly what was in there. Anyone else have this experience? Maybe it was just me.

Anyway, this is so not like that!! This beef stroganoff is seriously awesome!! And it hardly has any sour cream in it at all (couple of tablespoons, that's it). The Dijon mustard is the secret ingredient that just takes it over the top for me. Takes awhile to make but it is so worth it!

This is a Tyler Florence recipe I got here. He says to let everything simmer partially covered but I ended up keeping the lid on and I'm glad I did as I think the sauce would have cooked away otherwise. Follow the instructions on keeping it over a very low flame though. I think this was the trick that resulted in the amazingly fork tender beef.

My husband devoured this and requested I double the sauce next time, keeping the beef amount the same. He likes the idea of having extra to sop up with his bread. Good idea.

Served with a side of sweet peas and French bread.

Vegetarian Stuffed Peppers

2011-09-02T16:29:00.004-04:00

I used to think there was only one way to do stuffed peppers - ground beef, tomato sauce, etc. My husband and I both have memories of eating them like this when we were kids. He would probably still eat them that way if it weren't for the fact I won't prepare them that way. Didn't like ground beef in my pepper then and I don't like it now. Which brings us to these stuffed peppers that my whole family loves (even my son, the veggie hater):

1c. vegetable broth

1 TBSP butter

1/2c. uncooked Arborio rice

4 red or green peppers, seeded and tops removed

2 TBSP olive oil

1/2 lb. veggie sausage

4 green onions, chopped

3 cloves garlic, minced

1/2c. mushrooms, chopped

2 tsp. dried basil

2 tsp. Italian or Greek seasoning

1 tsp. salt

1/2 tsp. black pepper
2 medium tomatoes, diced

8 oz. garlic & herb feta cheese, crumbled

1. Preheat oven to 350*

2. In medium saucepan, bring broth and butter to a boil. Add rice, reduce heat to low, cover, and simmer approximately 20 minutes, or until done. Set aside.

3. Meanwhile, in large skillet, heat olive oil and add the sausage. Cook over medium heat until done.

4. To the skillet, add green onions, garlic, mushrooms, basil, Italian seasoning, salt, and pepper. Cook and stir about 5 minutes.

5. Add the tomatoes and cook for another 5 minutes or so.

6. Add the cooked rice and stir until everything is well blended and heated through.

7. Remove from heat and add feta.

8. Spoon everything into peppers and bake 30-40 min. and serve immediately.

Served with garlic angel hair pasta.

Bruschetta Bites

2011-08-02T09:36:00.000-04:00

I've noticed some people have really strong opinions on what makes a good, "authentic" bruschetta. I'm not a big snob about such things. If it looks good and tastes good, then I'm happy. I do know a bad bruschetta when I eat it though (had some at a restaurant we like that I will never order again).

However, this recipe is one of our favorites. It's similar to the other bruschetta I make, here, but one thing hubby liked about this one was the assembly of it all. The cheese on the bottom helps to grab onto the topping and keep it from falling off so easily. Yes, you could totally do this with any bruschetta. I just happened to try it for the first time with this one.

Here's the recipe:

1 French baguette, cut into 1/2 inch slices

1 (14.5 oz.) can Italian-style diced tomatoes, drained

*(you could sub fresh tomatoes, just make sure they're room temperature)*

1 (2.25 oz.) can sliced ripe olives, drained

2 TBSP Italian parsley, chopped

1 TBSP balsamic vinegar

1 TBSP olive oil

1/4 tsp. crushed red pepper

24 small slices provolone cheese

1. Heat oven to 350*.

2. In a medium bowl, combine tomatoes, olives, parsley, vinegar, olive oil, and red pepper; set aside.

3. Place baguette slices on a baking sheet. Bake for about 5 minutes, or until very lightly toasted.

4. Top each baguette slice with 1 slice of cheese; return to the oven. Bake for 2 to 3 minutes or until the cheese begins to melt.

5. Top each slice with a spoonful of the tomato mixture.

Serve immediately as an appetizer.

Spinach Stuffed Mushrooms

2011-07-07T17:46:00.000-04:00

Stuffed mushrooms have become one of my favorite appetizers so I like to play around with different variations. These are the most recent:

5 slices bacon
1 (10oz.) package frozen chopped spinach, thawed and well drained
12 large mushrooms
3 TBSP butter

2 TBSP onion, chopped

2 cloves garlic, peeled and minced

3/8c heavy cream

1/4c Parmesan cheese, grated

salt and pepper to taste

1. Preheat oven to 400*. Spray a 9x13 inch baking dish with cooking spray.

2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

3. Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems and set aside.

4. Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream.

5. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.

6. Stuff mushroom caps generously with the mixture.

7. Bake in the preheated oven 30 minutes until lightly browned.

Not the most kid-friendly, I know, but they're so good!

Honey Mustard Pork Roast

2011-06-08T18:01:00.000-04:00

I have a bad habit of writing blog entries and then procrastinating on actually posting them. This is one I just came across:

Instead of going with the traditional ham or lamb for Easter dinner, I opted to try a pork roast and was thrilled with the result. This is a delicious entree that is so moist and ridiculously easy. It looks and tastes like you spent way more time on it than is actually required. ;)

1/4c honey

2 TBSP coarse ground Dijon mustard

2 cloves garlic, minced

1/2 tsp. salt

1 TBSP + 1 tsp. ground black pepper

1/2 tsp. dried rosemary

2-3lb. pork roast

2c water or chicken broth

1. Preheat oven to 350*

2. Combine first six ingredients in a small bowl. Coat roast evenly with the mixture.

3. Place on rack in a roasting pan and add about 2c water or chicken broth to bottom of pan.

4. Bake, uncovered for approximately 1 hr - 1 1/2 hrs. or until internal temp. reaches 155*

5. Remove and allow to stand 10 min. (temp. will continue to rise) before slicing and serving.

This would be fantastic any time of year!

Garlic Parmesan Orzo

2011-04-05T11:40:00.000-04:00

We love orzo and this ridiculously easy recipe is one of our favorites:

2c orzo pasta

3 cloves garlic, minced

1/2c butter, cubed

1/2c Parmesan cheese

1/4c mil, grated

2TBSP fresh parsley, chopped

1 teaspoon salt

1/4 teaspoon pepper

1. Cook orzo according to package directions; drain.

2. In a large skillet, saute garlic in butter until tender.

3. Add the orzo, Parmesan cheese milk, parsley salt and pepper.

Cook and stir until heated through.

This paired really well with our salmon dinner.

Baked Potato Soup

2011-03-26T14:03:00.000-04:00

I've heard it's actually warm in other parts of the country. Around here though, there is talk on the local news about the possibility of snow this weekend! It doesn't bother me though. I'm secretly enjoying our long winter but I know it's not likely to last much longer. Soon we will be cooking outside and that will be great, as always, but for now we're having "winter food." Yesterday, that meant one of my absolute favorites: Baked Potato Soup:

6 bacon strips

1 small onion, chopped

2 cloves garlic, minced

1/4 cup and 2 TBSP all-purpose flour

2 tsp. salt

2 TBSP fresh basil, chopped

1 tsp. black pepper

6c. chicken broth

4 large baked potatoes, peeled and cubed

2c. half-and-half cream

1 tsp. cayenne pepper sauce

cheddar cheese, shredded

chives, chopped

1. Bake potatoes and set aside until cool enough to handle,

2. In a Dutch oven, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon and set aside.

3. Saute onion and garlic in the drippings until tender.

4. Stir in flour, salt, basil and pepper; mix well.

5. Gradually add broth. Bring to boil; boil and stir for 5 minutes.

6. Add the potatoes, cream and hot pepper sauce; heat through but do not boil.

7. Ladle into serving bowls and garnish with bacon, cheese, and chives.

Served this with Bacon Bread for dipping.

Creme Brulee

2011-03-21T15:51:00.000-04:00

This was last night's dessert and it was fabulous!

2c heavy cream

1/3c granulated, white sugar

6 egg yolks

1 tsp. vanilla extract

3 TBSP Irish cream liqueur (I used Bailey's)

4 tsp. granulated, white sugar, or to taste

1. Preheat oven to 300 degrees*. Place 4 ramekins in an 8"x8" baking dish.

2. Stir together cream and sugar in a medium saucepan over medium heat, and cook until very hot, stirring constantly until the sugar dissolves.

3. In a medium size mixing bowl, whisk together egg yolks, vanilla, and Irish cream until combined.

4. Slowly add heavy cream mixture, whisking it in 2 TBSP at a time until incorporated. Once you have incorporated about 1/3 of the cream, stir in the remaining hot cream.

5. Pour custard into the ramekins, then fill baking pan with hot water to come halfway up the sides of the ramekins.

6. Bake 50 to 60 min., or until set.

7. Remove from oven and place ramekins on a wire rack to cool to room temperature, approximately 1 hour.

8. Cover and refrigerate at least 4 hours. Keep refrigerated until ready to serve.

9. When ready to serve, unwrap and sprinkle with the extra white sugar, shaking off excess.

10. Using a small hand torch, melt the sugar by making quick passes over top of the custards. Continue melting the sugar until it turns deep brown and forms a crispy crust. Serve immediately.

Yum!

Truffle Lover's Popcorn

2011-02-28T07:40:00.001-05:00

Reposting this one since I've already decided it will be today's afternoon snack:

The Inn at Little Washington serves a popcorn appetizer with freshy shaved truffles that is absolutely fantastic and today I wanted some of it. Since driving there is not an option today, I decided to experiment a bit and see if I could recreate (even a little bit) that amazing flavor. It's not quite the same since I did not use fresh parsley and subbed truffle oil because I refuse to buy any of the $600/lb. truffles they keep locked in the produce department of my grocery store (especially just for popcorn!) but it did satisfy my craving. Here is what I came up with:

Ingredients:

1 bag plain or light butter popcorn

4 tsp. white truffle oil

2 TBSP dried parsley (1/4c fresh, if you have it)

1/4c. grated Parmesan cheese

sea salt, to taste

1. Pop the popcorn in the microwave.

2. In large bowl, toss popcorn with oil, parsley, and parmesan cheese; season to taste.

Easy!

Amazingly Good Alfredo Sauce

2011-02-22T10:58:00.000-05:00

This is my new favorite Alfredo sauce:

4 TBSP butter

4 TBSP all-purpose flour

1c. heavy cream

1c. chicken broth

1c. Mozzarella cheese, shredded

1/2c. Parmesan and Romano cheese, shredded

3 TBSP Italian flat-leaf parsley, chopped

5 cloves garlic, minced

1/2 tsp. ground nutmeg

1/4c. white wine

salt and pepper, to taste

1. In a medium-size sauce pan, melt butter over low heat.

2. Add flour. Cook and stir with a whisk until well blended. (2-3 min.)

3. Add cream and broth. Stir to blend.

4. Add remaining ingredients and continue stirring over low heat until cheeses are melted and sauce is a smooth consistency.

*If the sauce starts to get too thick, just thin it back out with a splash of wine or broth.

5. Toss with pasta and serve warm.

Served this last night with Roasted Romas and sauteed zucchini.

Buffalo Chicken Bites

2011-02-15T18:14:00.000-05:00

Out of all the appetizers I set out on Super Bowl Sunday, this was probably the most popular. Nothing fancy or complicated; just good, spicy Game Day food:

1/2 c. all-purpose flour

1/4 tsp. paprika

1/4 tsp. cayenne pepper

1/4 tsp. salt

1 lb. boneless, skinless chicken breasts

oil for frying

1 bottle spicy Buffalo wing sauce (we like Frank's)

1. In a small bowl mix together the flour, paprika, cayenne pepper, and salt.

2. Place chicken in a large bowl and sprinkle flour mixture over them. Then toss until they are evenly coated.

3. Cover bowl and refrigerate for 60 to 90 minutes.

4. Heat oil in a deep skillet to 375* The oil should be just enough to cover or almost cover chicken.

5. Fry coated chicken in hot oil for 10 to 15 minutes, or until browned. Remove chicken and place on paper towels.

6. Place chicken on foil covered (for easy clean-up) baking sheet.

7. Baste with Buffalo sauce.

8. Bake approximately 15 min., turning and basting again halfway.

Serve with celery sticks and bleu cheese dressing.

Dinner with my Valentine

2011-02-15T10:16:00.000-05:00

In celebration of Valentine's Day, we went out for dinner last night and the meal was so good, I am still thinking about it today. Don't you love it when that happens? This is what we had:

Shrimp tossed in a creamy, spicy,

remoulade sauce

Crab and corn chowder

Beef filet w/lobster tail

Steamed veggies and chickpea salad

Chocolate creme brulee topped with Grand Marnier

and torched to perfection

We came home thinking we would actually be able to try some of the chocolates we had each given each other but we just couldn't do it. It's now 10am and I am actually still full from last night.

Tofu Tacos

2011-02-09T12:05:00.000-05:00

Last night was Taco Night at our house.

There was a time when that called for lots of beef, cheese,

chips, and rice but this was not the case last night.

We're making a conscious effort around here to eat more

high protein, plant based meals so instead, at hubby's request,

we had Tofu Tacos with sauteed zucchini and tomatoes on the side.

If you haven't tried cooking with tofu,

I highly recommend this recipe as a good start.

While the texture can be different, the flavor is very

much the same (I think it's better) than ground beef.

The magic of tofu is that it takes on whatever

flavors you give it. So if you season it like taco meat,

then it will taste like taco meat!

Here's the recipe with my modifications:

1 (16 oz.) pkg. garden herb or Italian seasoned tofu, crumbled

2 TBSP olive oil

1 clove garlic, minced

1/2 c. chopped onion

2 tsp. chili powder

1/4 tsp. paprika

1/4 tsp. cayenne pepper

1/4 tsp. ground cumin

1/4 tsp. salt

1/2 lime, juiced

1/2 c. tomato sauce

1/2 c. chopped fresh cilantro

10 medium taco shells, heated

2 c. shredded lettuce

2 tomatoes, chopped

1 avocado - peeled, pitted and diced

1 c. shredded Cheddar cheese

1/4 c. salsa

1. Over a medium heat fry the tofu, oil, garlic

and onion in a large skillet for 5 minutes.

2. Add the chili powder, paprika, cayenne, cumin,

salt, lime juice and tomato sauce to the skillet and stir.

Cook for 3 minutes.

3. Stir in the cilantro.

4. Spoon the tofu mixture into taco shells.

Top the mixture with lettuce, tomatoes, avocado,

Cheddar cheese and salsa.

For us, extra firm tofu is the best choice for getting
that familiar ground beef consistency.

Cranberry Orange Cookies

2011-01-28T15:11:00.000-05:00

I love to be home during a snowstorm. It's exactly the kind of weather that makes me want to just stay in and bake. So yesterday I decided to make cranberry orange cookies.

The texture is chewy and flavor is a delicious balance of cranberry, orange, and walnut.

1 c. real butter, softenened
1 c. white sugar
1/2 c. packed brown sugar
1 egg
1 tsp. grated orange zest
2 TBSP orange juice
2 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
2 c. cranberries, chopped
1/2 c. walnuts, chopped

For the glaze:
1/2 tsp.grated orange zest
3 TBSP orange juice
1 1/2 c. confectioners' sugar

1.Preheat the oven to 375*

2. In a large bowl, cream together the butter, white sugar
and brown sugar until smooth.

3. Beat in the egg until well blended.

4. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice.

5. Combine the flour, baking soda and salt;
stir into the orange mixture.

6. Mix in cranberries and if using, walnuts, until evenly distributed.

7. Drop dough by rounded tablespoonfuls onto ungreased cookie
sheets. Cookies should be spaced at least 2 inches apart.

8. Bake for 12 to 14 minutes in the preheated oven, until the edges
are golden. Remove from cookie sheets to cool on wire racks.

9. In a small bowl, mix together glaze ingredients and drizzle
over the tops of cooled cookies. Let stand until set.

I almost cut the recipe in half but then decided to go through with the

full four dozen. This may not have been the best decision because

now I'm not so sure I trust myself alone in the kitchen with them.

Yummy!

Old Bay Chicken and Shrimp Pasta

2011-01-26T15:17:00.001-05:00

We have one kid who absolutely loves shrimp and would probably eat it every day of his life if I had it readily available all the time. Then, we have another kid who says he hates seafood of any kind (never mind the fact that he practically inhales my sushi made with smoked salmon and crab - somehow

that's different in his mind).

So, the shrimp lover has been ~~pestering me daily~~ requesting I serve shrimp in the very near future. Tonight is his lucky night. Tonight, we are having shrimp but, in the interest of keeping complaints to a
minimum, we are also having chicken. :)

1 pound boneless, skinless chicken breasts, cut in 1/2-inch strips

4 teaspoons OLD BAY® Seasoning, divided
1 TBSP butter
1/2 lb. shrimp, peeled and deveined
1 c. heavy cream
8 oz. penne pasta, cooked and drained
3 green onions, sliced
Parmesan cheese, taste
red pepper flakes, to taste

1. Coat chicken with 2 tsp. Old Bay Seasoning.
Melt butter in large non-stick skillet over medium heat.
Add chicken; cook 3 minutes per side, or until done.

2. Coat shrimp with Old Bay Seasoning, to taste.
Remove chicken from skillet; add shrimp.
Cook and stir 3 to 4 minutes or until shrimp turn pink
and add chicken back to skillet.

3. Mix remaining Old Bay with cream.
Add cream mixture, cooked pasta and green onion to skillet.
Bring to a boil. Lower heat; simmer 5 minutes or until sauce thickens
and pasta is heated through.

4. Top with parmesan cheese and red pepper flakes
and serve immediately.

We love this seasoning!
(I forgot to get a photo of the food before we starting eating!)