We LOVE Spring!

The Piler and I are soaking up some rays!  We waited so long for spring and now we are enjoying every minute we can!

All smiles!

If you can't walk up the hill, climb up it!

Doing a little dance!

Someone found a pine cone.

 

Hope you have been enjoying the sun too!

Mediterranean Stacker

I have a binder of recipes I've printed out or ripped out of magazines.  It is one of the messiest things you will ever see.  NS says it looks like it could be on "A Beautiful Mind", but it makes sense to me!

This recipe always seems to stick out when I am going through my notebook.  I made it once before and this time I made a few adjustments!

Ingredients:

1 eggplant peeled and cut into 1/2 inch slices
2 slices hearty Italian bread
5 Tablespoons Olive Oil
2 Tablespoons Butter
3 oz Herbed Goat cheese at room temperature
2 boneless chicken breasts cut in half
1 beefsteak tomato cut into four 1/4 inch slices from the center and the rest chopped
1/3 cup Chicken Broth


Discard the end slice of the eggplant. Place the eggplant in a colander and lightly salt.  Allow to rest while preparing other ingredients.

Tear the bread into large crumbs. and then pulse in a food processor until large crumbs form.

Melt butter in skillet.  Add breadcrumbs.  Toast 6 to 8 minutes over medium heat.  Transfer to a small bowl.

Heat 3 tablespoons Olive Oil in skillet.  Pat eggplant dry and cook turning once until tender about 7 minutes.  Transfer eggplant to a serving dish and top with half of the goat cheese.

Eggplant topped with herbed goat cheese.

Cover with foil and place in oven at 300F.

Lightly salt and pepper chicken breasts.  Add remaining 2 tablespoons of Olive oil, turn heat to medium-high and cook chicken breasts.

Place chicken breasts on top of eggplant and spread with other half of goat cheese.  Place tomato on top and put in the oven.

Add diced tomato and chicken broth to skillet, scraping any bits, and bring to a boil.  Allow to simmer about 5 minutes.  Spoon sauce over chicken and top with bread crumbs.

Enjoy!

 

Extras:

•  I didn't have any herbed goat cheese, just plain, so I used this recipe.  I skipped the Olive Oil and Lemon Peel.
• You could toast your bread crumbs in Olive Oil, but butter just makes it that much better!
• Substitute water for chicken broth if you don't have any on hand.
• This might be interesting to try with zucchini too!

Easter 2013

The Piler digging into his Easter Basket.

 We had a wonderful Easter last weekend!  We celebrated by attending church in the morning and then my family came over for Easter dinner followed by the traditional (and very-competitive) family egg hunt!  We only had one fight this year!

Opening up his new "Bubble Lawn Mower"

For dinner I made this ham from the Pioneer Woman, and it was a big hit!   It's studded with cloves and then glazed - it sounds a lot more difficult than it actually was. The fam also loved the Parmesan Polenta topped with Mushrooms - I'll have to get that recipe out soon!  It was delicious!  

Hope you had a wonderful Easter, too!

Veggie Stromboli

First off, I love pepperoni roll.  But gobbs of cheese and pepperoni aren't exactly healthy.  So a few years ago for a Super Bowl party I decided to make a healthier version.  It still has cheese, but in place of pepperoni I added veggies.  Now you may be thinking, "My husband/kids/friends/whoever-you-cook-for will never accept vegetables as a replacement for pepperoni!"  But you are wrong.  They will eat it and they will love it.  End of story.

This stuff is delicious!

First you make the dough:
2 Tablespoons Sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon tarragon
2 1/4 teaspoons active dry yeast (one packet)
2/3 cup grated parmesan cheese
1 cup warm water
3 Tablespoons (melted if not using a bread maker) butter
1 egg, beaten
3 cups flour (I use half whole wheat and half white, but either would be fine)


I use a bread machine, but you don't need to use one.  Combine all the ingredients in the bread machine. Set to bread machine to 'dough only.'

If mixing by hand: Combine all the dry ingredients in a large bowl, except for the flour.  Add the water, butter, and egg and mix until combined.  Stir in enough flour to make a soft dough. Turn onto a floured surface and knead until smooth about 8-10 minutes.  Place in a greased bowl.  Cover and let rise in a warm place until doubled - about an hour.

While the dough is rising I chop up the veggies.  Our favorites are roasted red peppers, red onions, spinach, mushrooms, and fresh basil.  You can use whatever you like/have.  I usually have about three cups of vegetables total.

Vegetables chopped and ready to go!

After the dough rises, punch the dough down.
 

Next I make the egg wash.  This isn't necessary, but it helps give the roll a crispy golden outside.  Stir one egg with about 1 Tablespoon of water

Egg wash

Then I roll the dough out onto a lightly floured surface into a "rectangle" and sprinkle one cup of mozzarella cheese on top, followed by all the vegetables, and another cup of mozzarella cheese.  If you didn't have any fresh basil, feel free to sprinkle some dried basil on top.

Ready to rock 'n roll!

Roll the dough into a cylinder, tucking the ends underneath.  Brush the entire roll with one Tablespoon olive oil and sprinkle with salt and pepper.  Brush with the egg wash.

Place the dough onto a baking sheet, seam side down.  Bake for 25 minutes at 400 degrees.

Ready to bake.

Allow the roll to cool for a few minutes and then cut into 1 inch slices.

Serve proudly to family and friends :)


Extras:

• Instead of making your own dough, use frozen bread dough. 
• To spice it up, add crushed red pepper.
• Sprinkle with Parmesan cheese before baking.
• Serve with pizza or marinara sauce for dipping.

Pumpkin Mac 'n Cheese: Piler Approved

A few weeks ago I made a recipe of "baby" Pumpkin Mac 'n Cheese that I saw on Pintrest.  The Piler liked it.  I on the otherhand couldn't stand the stuff!  Just puttng it to my lips to check the temperature made me gag!

So here's my Mommy-approved version.  I'm not eating it for lunch, but I'm not bring my barf bag either!

8 oz. Uncooked Macaroni (I use whole grain)
2 Tablespoons Butter
2 Tablespoons Flour
1 1/2 Cups Milk
3/4 Cups Pumpkin
1 1/2 Cups Cheddar Cheese (My boy likes it Sharp)
1/4 teaspoon sage
Pinch Nutmeg

Cook that Macaroni.

In another pot melt the butter in medium to low heat.  Whisk the flour in until smooth plus 30 seconds.  Add milk and continue to stir about five minutes until the milk is nice and frothy.  Or more... or less - depending on how dry you like you mac 'n cheese.

Remove from heat.  Stir in remaining ingredients until the cheese is melted. 

Combine macaroni with cheese sauce. 

Serve to little ones' delight!

I freeze helpings in Piler sized helpings and then just grab some out whenever I need them!

Peanut Butter Pie

There is Peanut Butter Pie then there is Rachel's Roadhouse Peanut Butter Pie.  Now don't get me wrong I love all Peanut Butter Pie, but at Rachel's I think I've died and gone to Peanut Butter Pie Heaven.  Its perfect: the oatmeal crust, chocolate drizzle, and of course the creamy peanut butter filling.

This is my copycat recipe of Rachel's.

Preheat oven to 300.  Remove 8 oz. package of cream cheese from refrigerator.

First make the crust:

I use a spring-form pan, but a pie pan would also work with some adjustments.

Combine 1 3/4 c old fashioned oats, 1/2 c brown sugar, and 1/2 melted butter.  Using the bottom of a cup, press the mixture into the pan and slightly up the sides.  Cover with foil and bake at 300 for 15-20 minutes.  Allow to cool.

For the filling:

• 8 oz cream cheese at room temperature
• 3/4 c confectioners' sugar
• 1/2 teaspoon salt
• 1 1/4 c creamy peanut butter
• 1 tablespoon vanilla extract
• 2 c heavy cream
• 1/4 dark or semi-sweet chocolate, melted

NS with his birthday "pie"!

For the filling, beat the cream cheese, confectioners sugar and salt on medium until fluffy.  Beat in peanut butter and vanilla.

In a separate bowl, beat the cream until soft peaks form.  Stir 1/3 of the whipped cream into the peanut butter, then gently fold in the rest of the whipped cream.

Drizzle 2 tablespoons of the melted chocolate into the cooled crust.  Then pour the filling into the crust.  Freeze at least 3 to 4 hours.  Then drizzle remaining 2 tablespoons on top of pie.

Enjoy!

Extras:

• For added flavor drizzle 2 T of melted peanut butter onto pie or sprinkle with chopped peanuts.
• If you're feeling a little lazy substitute one 8 oz container of Cool Whip for the whipped cream and use only 1/4c of confectioners sugar in the peanut butter mixture.

"You Choose" Santa Fe Chicken and Rice

This is an awesome recipe that takes very little time and chances are you already have all of the ingredients!  NS and I have this for dinner at least once a month.  This recipe serves two, but you could easily double it.

Ingredients:

• 1/2 c chopped onion
• 2 teaspoons butter
• 1/3 c chicken broth
• 1/2 salsa - this is where the "You Choose" any kind of salsa!  I've tried everything from black bean to mango salsa, even peach salsa tastes great!
• 1/2 c uncooked rice
• 1/8 teaspoon garlic powder
• 2 boneless chicken breasts
• 1/3 c shredded cheddar cheese

Let's get started.

In a skillet, saute onion in butter until tender.  Add the chicken broth and your choice of salsa.  Bring to a boil.  Stir the rice and garlic powder into mixture.  Place the chicken over the rice.  Cover and simmer for 10 minutes.

Flip chicken over; cook 10 to 15 minutes or until chicken juices run clear.  Make sure the rice is tender.  Sprinkle with cheese - adding more or less to your liking.  Remove from heat and cover until the cheese has melted.

Extras:

• Add half a can of black beans for some extra protein!
• Sprinkle some fresh cilantro on top!
• Skip the chopped onion if you're really in a rush!