Chicken Enchiladas

I had a hankering to get busy in the kitchen this past weekend. It was the Jets first real season game against the Cowboys and a festive meal always gets me in the right mood! I decided on enchiladas, spanish rice, and red velvet cake... recipes to follow. :-) The enchiladas were tasty, creamy, and not too heavy.

Chicken Enchiladas via Epicurious:

http://www.epicurious.com/recipes/food/views/Chicken-Enchiladas-772

Chilaquiles & Mimosas!

This was a really impromptu post-work breakfast that was amazing as usual! After work mimosas are the best, and they really make for an excellent daytime sleep. This is a low-fat version of chilaquiles and therefore super diet-friendly! I'll include the brands of items I used, or you can substitute if you want a more fatty version. Delicioso and guilt-free!

Chilaquiles & Mimosas via The Flick of My Wrist:

For One (ME!)

Mimosa:

Barefoot Brut Champage & OJ (The less OJ the better!)

Chilaquiles:

1 egg + 1/4 cup egg whites, scrambled together (EggBeaters brand)

1/4 cup low-fat grated sharp cheddar cheese (I used the Lucerne brand from Safeway)

1/4 cup Jimmy Dean low fat turkey sausage crumbles

2 La Tortilla Factory Fiber & Flax Corn Tortillas, cut into strips

Salsa to top (I used La Victoria Cilantro Medium)

Fry tortilla strips in a frying pan with Pam until crispy. Add sausage crumbles until warmed through. Pour scrambled eggs over tortilla/sausage mix and let set omelet-style. Top with grated cheese once the omelet portion is no longer runny. Top with salsa after chilaquiles are plated.



Apple & Cheddar Quiche

After realizing that I didn't bring my pie pans with me to San Jose, I tried to save the life of this quiche in a 9 inch round pan. Not a success in the vanity department. The flavor of the quiche was all there but the phyllo just did not hold up to the density of the quiche contents. Next time I would probably make this with a regular pie crust. I did use an applewood smoked bacon and an aged sharp cheddar. Those both worked nicely with the other flavors. Don't eat this hot right out of the oven. It's much better luke warm after it has been sitting for awhile.

Apple & Cheddar Quiche via Closet Cooking:

http://www.closetcooking.com/2010/12/apple-and-cheddar-quiche.html

MLT's Mac & Cheese

So we all know I'm a cheese-lover... I had the privilege of testing out someone else's mac & cheese recipe while in Arizona for Spring Training baseball in March. This dish was a true crowd pleaser (myself included). I'm giving up my first guest blog spot to a true winner & excellent hostess: Ms. Mary Louisa-Thompson! Remember: Cheese makes the heart grow fonder. Enjoy! 

MLT's Mac & Cheese via Mary-Louisa Thompson:

1 lb. box elbow macaroni

2 cans Campbell Cheese Soup

1 16 oz. Sour Cream

1 bag Shredded Mozzarella Cheese

Salt, pepper, & garlic powder to taste

Sharp Cheddar & Parmesan to top dish

1. Put oven on 350.
2. Boil 1 box of elbow macaroni pasta, until soft.
3. Drain pasta.
4. Put pasta in a long, oblong, 13x9 glass casserole dish.
5. Mix in 2 cans of Campbell cheese soup, 1 16oz sour cream, 1 bag of shredded mozzarella cheese, pepper, garlic powder (milk is optional).
6. Cover the top with shredded Sharp cheddar cheese and then sprinkle Parmesan cheese over that.
7. Cover with aluminum foil and put in oven for 20 minutes.
8. Take aluminum foil off and put on broil for 5 minutes and then remove from oven when the top is lightly brown.

Best Lasagna Ever + Oven-Roasted Asparagus

This was the last meal I cooked in my Redlands apartment before the big move to San Jose. It didn't disappoint! This is also one of those great meals that you can make ahead. The lasagna was equally as good the next day. This was paired with some Yellowtail Bubbles Champagne & Peach Cobbler, (recipe to follow.) Hopefully I can find a Norcal crew that will be equally as appreciative of my cooking. Parting is such sweet sorrow!

The Best Lasagna Ever via the Pioneer Woman:

http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/

Oven-Roasted Asparagus via the Pioneer Woman:

http://thepioneerwoman.com/cooking/2008/11/oven-roasted-asparagus/

Broccoli, Pancetta Omelet & Buttermilk Chive Biscuits

Simple & savory... and my most perfect omelet folding to date! Apparently the mistake I've been making with all my previous omelet-folding attempts was just a lack of patience! This is also a great way to sneak some veggies into your breakfast or brunch. Don't be stingy with the butter in your omelet pan, otherwise you're going to have problems with sticking once you're trying to fold.

Broccoli, Pancetta Omelet via The flick of my wrist:
(Serves 2)

1 1/2 cups of roasted broccoli
2 tbsp. butter
6 slices of diced pancetta
4 eggs, scrambled
1/2 cup grated cheese

Saute pancetta in medium frying pan until crispy. Add butter and broccoli and saute until desired consistency. (I like crunchy.) Make sure your pan is still plenty greased before pouring scrambled eggs over broccoli and pancetta. Pour eggs over broccoli and pancetta and let them cook ALL the way through! Do NOT mess with them with your spatula! (This was always my mistake before.) They will cook all the way through, you just have to be patient! When the eggs are almost cooked through, add the grated cheese to melt on top of the eggs. Carefully fold the omelet in half from one edge to the other. Cut half circle omelet in half & serve!

Buttermilk Chive Biscuits via Smitten Kitchen:

http://smittenkitchen.com/2007/05/my-bacon-is-always-crisp/

Ratatouille Scramble

So I had to find a creative way to use up my leftover ratatouille veggies. Waste not, want not! ...and I want a lot, so I figure I better not waste! I had several leftover veggies after I stacked up my ratatouille. I marinated all these leftover veggies in a little lemon juice, olive oil, salt, pepper, rosemary, & thyme overnight in the fridge. Sauteed them up in the morning with a little scramble and good to go! This was extremely flavorful. A great morning pick me up with a little side of OJ.

Ratatouille Scramble via the flick of my wrist:

 Large handful of your marinated leftover ratatouille veggies (Zucchini, red bell pepper, yellow squash, & eggplant marinated in lemon juice, olive juice, dash of salt & pepper, and pinch of rosemary & thyme)

1 scrambled egg

dash of buttermilk

pinch of delicious creamy cheese

cilantro sprigs

Scramble egg and buttermilk, set aside. Saute veggies in small, greased frying pan until desired doneness. Pour egg mixture over veggies. Just before egg mixture is cooked through, sprinkle with desired amount of cheese and fold scramble in half to cover and melt cheese. Plate scramble and top with cilantro!

Braised Beef Short Ribs over Creamy Goat Cheese Polenta

Stop your salivating now... I KNOW. Delish! I made this as a main course for my Dad's birthday dinnner and everyone (myself included) was super impressed. This meal will definitely impress the best man in your life. :-) This is super hearty, satisfying, fulfilling, delicious, melt-off-the-bone-good! It is super simple also, so try this out ASAP! I promise you will not be disappointed! I didn't even change the recipe on this one too much. I did add about 3 chopped celery stalks with the rest of the vegetables and a good heaping tablespoon of minced garlic. I used Chianti for the red wine. Send me some feedback, this is a KILLER!

Braised Beef Short Ribs via the Pioneer Woman:

http://thepioneerwoman.com/cooking/2009/11/braised-short-ribs-heaven-on-a-plate/

Creamy Goat Cheese Polenta via the Pioneer Woman:

http://thepioneerwoman.com/cooking/2009/11/creamy-polenta-with-goat-cheese-heaven-on-a-plate-part-2/

Old School Pea Salad

Sometimes you just get those funny cravings that have to be fulfilled: enter PEA SALAD! I've had pea salad on my mind for weeks. I finally decided to give in today. Pea salad is like one of those quirky, old school-type dishes that you might find at a church potluck next to the shredded, carrot-filled jell-o ring. Nonetheless, there is no denying the almighty pea salad. EAT YOUR PEAS!

Old School Pea Salad adapted (& slimmed down) via Natalie's Killer Cuisine:

1 lb. fresh of frozen peas

1/2 red onion, finely diced

1 cup cubed cheddar

4 slices bacon, cooked & crumbled

1/3 cup fat free mayo

1/3 cup fat free sour cream

Pinch cayenne

Salt & Pepper to taste

Combine all ingredients & enjoy. (About 10 side serving portions.)

Mac & Cheese Soup

Let's start off by saying this picture does not do this soup justice. I really need to work on my photographing skills. I found this recipe in the Food Network magazine that I was reading on the way back from New Years in San Antonio this weekend. It wasn't quite what I expected, but it was tasty so I'm passing it on. It sounded like a good idea at first, cold weather, Which Wich sandwiches to accompany, and the hints of a cold coming on... this soup succeeded in all aspects besides the helping with the cold part. I'm currently laying lifeless on the couch as I type this. Sick two times in the last two weeks... and the soup didn't help! As you can tell from the picture I left out the baguette & tomato topping, but only because we already had sandwiches to go with. I'm sure it would be a great pairing either way.

Mac & Cheese Soup via Food Network:

http://www.foodnetwork.com/recipes/food-network-kitchens/mac-and-cheese-soup-recipe/index.html

Spinach Soup with Gruyere

I saw this recipe on the Pioneer Woman blog and was instantly intrigued. It seemed simple enough and fairly quick so I gave it a try yesterday and was quite pleased. It is definitely not a light soup, don't let the spinach fool you. This would be a great cold weather type soup. I did make a couple tweaks to the recipe. I added four slices of chopped bacon & an additional 1/4 teaspoon of cayenne. I also used havarti in place of the gruyere just because that is what I had on hand. I'm sure any creamy, mild cheese would work fine. I found that I needed much more salt and pepper than the recipe requested, just season at the end to taste. Now if only this weekend would have produced some soup weather. It is 80 degrees in the middle of December!   

Spinach Soup with Gruyere via the Pioneer Woman:

http://thepioneerwoman.com/cooking/2010/12/spinach-soup-with-gruyere/

Mac & Cheese Cupcakes

These were another addition to the Mr. Smith Mardi Gras Birthday Party this past October. SINFUL! I made these in both regular size muffin tins, and mini muffin size. Both worked well, really just a preference. Make sure you wait for them to cool before taking them out of the pan. They need to set a bit to keep their form. These are even great at room temperature. Perfect appetizers for any occasion. Fun & delicious.

Mac & Cheese Cupcakes via Epicurious:

http://www.epicurious.com/recipes/food/views/Mac-Cheese-Cupcakes-240048