Mom's Delicious Lasagna

I love, love, love lasagna!  It's one of those comfort foods that I always can eat large amounts of!  My mom's homemade lasagna recipe is the best.  I love it!  That's all I need to say about that!

Mom's Delicious Lasagna

1 medium onion, chopped
3 cloves garlic, minced
2 Tbsp. olive oil
1 lb. ground beef, turkey, or Italian sausage (whatever you prefer, I use Italian sausage)
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
1 10 oz. pk. frozen chopped spinach (optional)
1 c. water
1 1/2 tsp. dried basil
1 1/2 tsp. oregano
2 tsp. Italian seasoning
1 tsp. salt
pepper to taste
1 pkg. oven ready lasagna noodles or 8 oz. lasagna noodles, cooked al dente and drained
2 c. cottage cheese
3/4 c. Parmesan cheese
16 oz. mozzarella cheese, sliced

Instructions:

Saute the onion and garlic in oil over medium high heat until tender.  Add the meat and brown.  Add tomato sauce, paste, spinach, water, and seasonings.  Bring to a boil.  Reduce heat and simmer covered for 30 minutes.

In a 9x13 baking dish, place 1/2 of the lasagna noodles across the bottom of the dish.  Layer 1/2 of the cottage cheese, 1/4 c. parmesan cheese, and half of the mozzarella cheese.  Add half of the meat sauce.  Repeat the layers.  Use the remaining 1/4 c. Parmesan cheese on top.

Preheat the oven to 350 degrees.  Bake the lasagna for 45 minutes and until hot and bubbly.  Remove pan from the oven and let sit for 15 minutes before cutting into it.  Slice and serve.

Husband Rating:

Food for Thought: This is an easy make-ahead and freeze kind of meal.  I usually double or triple it if I am going to go through the work of making it and put a few in the freezer.  Simply make the sauce and assemble the lasagna.  Prior to baking, cover the lasagna and freeze.  When you plan to  cook it, set it in the fridge to thaw or plan for additional baking time.

Pumpkin Waffles

My inquisitive 3 year old loves to ask food related questions.

"Mom, what is it when you mix breakfast and dinner?" 

"Brinner."

"Mom, what is it when you mix breakfast and lunch?" 

"Brunch"

"Mom, what is it when you mix lunch and dinner?"

"Uhhhhh.... linner????"

Anyway, when my sister and I decided to make pumpkin waffles and maple sausage links for "brinner" the other night, my son was over-the-moon excited to be experiencing "brinner" for the first time in a long time!  I guess I need to do brinner more often!  It was delicious and everyone ate a ton of food!  Yay for brinner!

Pumpkin Waffles

Recipe adapted from www.smittenkitchen.com

1 1/4 c. whole wheat flour
1 1/4 c. all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray


Mix together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.

Brush waffle iron lightly with oil and spoon batter (about 1 1/4 c. for regular waffle iron) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Serve with maple syrup (or if you are feeling a bit naughty, it would be really good with a dollop of whipped cream on top!). 

Food for Thought:  We doubled the recipe for this because I knew I would want extra waffles for the freezer.  The trick to freezing waffles is to let them cool on cooling racks.  If you stack the waffles they get really soggy.  But, if you spread them out on cooling racks, they cool nicely.  Then, simply stack them in freezer bags.  When you are ready to reheat, pop them into the toaster for one or two rounds and eat, just like you would any other frozen waffles.  Much healthier for your kids than store bought ones and much tastier too! 

Beef Barley Soup

Homemade soup is not my strength. I would like to get better at it but I am just not that good at it. My mother-in-law however is the queen of making homemade soups. Her's always turn out amazingly delicious without any kind of recipe.  You know, where she just kind of dumps whatever she has in her cupboards and fridge in a pot and it turns out delicious!  And, my husband always rates my soups against what his mom's are like. No pressure, right?

(And, by the way, I love my mother-in-law dearly!  She is wonderful, not your typical
MIL relationship in any way!)  :)

So, I don't know what I was thinking when I decided to invite my in-laws over for dinner on a night I decided to make a homemade soup. I mean, really?  Soup???? For the queen of homemade soups???

Luckily, Iowagirl's recipes haven't failed me in the past and this one followed suit.  This Beef Barley Soup was amazing!  Everyone loved it!  The soup was delicious, meaty, hearty, and healthy.  And, we had plenty left over.  I was able to freeze a big batch for another meal for our family in a few weeks.  The best kind of leftovers! 

Beef Barley Soup

Recipe adapted from www.iowagirleats.com

1lb lean ground beef

1 small onion, processed or chopped

2 cloves garlic, minced

3 large carrots, chopped

3 ribs celery, chopped

3 c. kale, stems removed and chopped

1-14.5oz can petite diced tomatoes

3 c. frozen green beans

1 cup corn, fresh or frozen

4-6 c. beef broth

1/2 teaspoon dried basil

1 bay leaf

3/4 cup barley

salt & pepper

Worcestershire sauce

 

Instructions

 

Heat a large soup pot over medium high heat. Add ground beef, onion and garlic, and season with salt & pepper. Cook until beef is no longer pink. Add carrots and celery and continue to cook until carrots are tender, about 3-4 more minutes.

Add in kale, tomatoes, green beans, corn, 4 cups beef broth, basil, bay leaf and barley. Bring the soup to a boil.  Place a lid on top, lower the heat, and simmer for 60 minutes, or until the barley is tender. 

The longer you cook the soup, the better it tastes.  After the initial 60 minutes of simmering, I left it on low on the stove most of the afternoon before we ate it.  The flavor just kept getting better.  Keep checking to see if the soup needs more broth.  I added as much as 2 cups of broth as I was cooking the soup.

Add a couple dashes of Worcestershire sauce and season with more salt & pepper to taste before serving.

 

Husband Rating: 8 out of 10 (highest soup rating possible - in his mind, soups can never be a 10)

 

Food for Thought: I had tons of leftover of this soup.  I froze it and plan to simply heat it up again for the meal.  If you are going to do this, plan to have some extra beef broth on hand.  Most likely you will need to add a bit when reheating the soup. 

 

 

Caprese Lasagna with Spicy Turkey Sausage

Love the recipes I am getting from this blog, www.iowagirleats.com.  This one was delicious too!  It's a take on lasagna using a white sauce and spicy sausage that was simply delicious!  It was lighter than traditional lasagna making it more appetizing during the warm fall weather we've been having.  The hot Italian sausage was a bit spicy for the boys so I might use something a little milder next time but I sure loved it!  Yum!

 

Caprese Lasagna with Spicy Turkey Sausage

Recipe adapted from www.iowagirleats.com

1 pkg. oven ready lasagna noodles
extra virgin olive oil
1 pkg. hot turkey Italian sausage (could use sweet - I might next time for the boys' sake)
2 Tablespoons butter
2 garlic cloves, minced
3 Tablespoons flour
1 1/2 cups chicken broth
1 1/2 cups milk
salt & pepper
5-6 Roma tomatoes, thinly sliced
3/4 cup torn fresh basil
1 1/2 cups shredded mozzarella cheese

Instructions:

Preheat oven to 375 degrees.

Heat a large skillet over medium heat. Squeeze sausage out of its casing and cook while breaking up until no longer pink. Remove to a plate and set aside.

In the same skillet, melt butter, then add garlic and cook until fragrant, about 30 seconds. Sprinkle in flour, then whisk to combine and cook for 30 more seconds.

Slowly pour in chicken broth a few tablespoons at a time, whisking to break up any lumps. Continue pouring and whisking until mixture is smooth. Pour in milk and whisk to combine. Season with salt & pepper.  Continue stirring until thick and bubbly, about 10 minutes.  Set aside.

Spray the bottom and sides of a 9×13″ baking dish with non-stick spray. Pour 1/4 cup sauce into the bottom, then spread evenly with a spatula. Layer 1/3 of the lasagna noodles.  Then top with 1/3 of the tomatoes, 1/4 cup torn basil, 1/3 of the cooked turkey sausage, 1/2 cup mozzarella cheese, and 1/3 of the remaining sauce. Repeat 2 more times, for a total of three layers.

Cover baking dish with foil and bake for 25 minutes. Remove foil and bake for 15 more minutes, or until cheese is golden brown and sauce is bubbly. Let sit 5 minutes before slicing and serving.

Husband Rating: I don't think we got one for this meal but I will ask him next time because there will definitely be a next time for this meal!

Food for Thought: I think that adding some chopped spinach would be really a nice addition to this dish.  I am going to try that as well as turning down the heat on the Italian sausage for next time.  Enjoy!

You could also do this for the freezer, cooking it all up and before baking it cover it well and stick it in the freezer.  Allow to thaw in the fridge and then cook up according to instructions. 

Apple Pancakes

My three year old requested apple pancakes and it was a great way to use up the rest of our appes we had picked at the orchard.  These pancakes turned out delicious.  They had a different texture than the pancakes I usually make and I know my sisters and parents will appreciate this comment.  They reminded me of the texture of the pannekoekens we would have as kids.  Picture the waitresses... "Pannekoekens!"  They were smooth and dense and mmmm, just delicious! 

Apple Pancakes

Recipe adapted from www.smittenkitchen.com

2 eggs, well beaten
1 1/2 cups of milk
2 cups all-purpose flour
11/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 medium apples, peeled and coarsely grated
1 Tbsp. cinnamon
1 tsp. vanilla

Combin the eggs and milk in a large bowl.  Add the remaining ingredients minus the apples.  Stir well.  Fold in the apples.

Add more milk if the batter seems too thick. (I think I ended up adding about 1/4 a cup after making the first couple of pancakes and realizing they were a bit too thick).

Heat a griddle to medium heat.  Spray pan with cooking spray or use oil or butter to grease pan.  Pour 1/4 c. batter on pan.  Cook until bubbles start to rise in the middle of the pancake.  Flip and cook for another 1-2 minutes on the other side until cooked through.  Continue until all the batter is used up.  Serve with pure maple syrup (and maybe a sprinkle of powdered sugar if you want a little extra sweetness!).

Food for Thought: I always double pancake recipes and then freeze a bunch of pancakes for breakfast during the week.  This recipe was no exception and the pancakes reheat like a dream.  Simply allow the pancakes to cool (for like 3-4 hours... I usually leave them on the counter until later in the morning) and then stack them with a square of wax paper in between.  Place in a freezer bag.  When reheating, simply take one out, remove wax paper, and microwave about 30 seconds per pancake.  Easy healthy homemade breakfast for the kids!  Yum!

Cilantro Lime Marinated Flank Steak

I know it is a good meal when my husbad says to me, "Next time we have company, serve this."  It was delicious, presented well, and was easy to make! 

Cilantro Lime Marinated Flank Steak

Recipe from www.fortheloveoffood.net

1 c. fresh cilantro
1/4 c. fresh lime juice
2 1/2 Tbsp. olive oil
4 cloves garlic
2 green onions, chopped
1 Serrano chili, seeded, chopped
3/4 tsp. sea salt
1 lb. flank steak

Instructions:

Place cilantro, lime juice, oil, garlic, green onions, Serrano chili, and sea salt together in a food processor or large bowl.  Food process or blend with an immersion blender until smooth. 

Place flank steak in large freezer bag and pour half the marinade into the bag.  Squish the bag so the marinade is completely covering the flank steak.  Place into the refrigerator and let marinate for 3-4 hours.  Reserve other half of the marinade as a dipping sauce.

Remove steak from refrigerator 30 minutes prior to grilling.  Preheat grill to medium high heat.  Brush grill grate with oil.  Grill flank steak for 2-3 minutes per side for medium-rare.  Remove from heat and let the meat rest for 5-7 minutes before slicing and serving with reserved sauce.  Enjoy!

Husband Rating: 8 out of 10

Food for Thought: We served this with some grilled peppers and guacamole and chips and it was a delicious combination.  I also thought that it would be good sliced thinly and served in tortillas fajita style. 

Food for Thought:

Baja Fish Tacos

I love fish tacos... they always take my husband and I back to our vacation in Mexico this past winter.  The recipe I tried tonight was delicious.  Our favorite parts were the Pico de Gallo and the Southwestern Slaw.  The fish was just a nice base for it!  We agreed that we would even love to simply do black bean tacos with the Slaw and Pico next time. 

Baja Fish Tacos

Recipe adapted from www.epicurious.com

2 lb. talapia or other mild white fish
1/2 c. vegetable oil
3 Tbsp. lime juice
5 tsp. chili powder
2 tsp. cumin
1 1/2 tsp. coriander
1 1/2 tsp. minced garlic
salt/pepper to taste
tortillas (we used whole wheat)
Southwestern Slaw (see recipe below)
Pico de Gallo (see recipe below)
Mexican Crema (see recipe below)

Instructions: 

Combine first 8 ingredients in a large freezer bag.  Either freeze and thaw in fridge on cooking day or marinate 3-4 hours.

Remove fish from marinade and grill over medium high heat for about 4 minutes per side until fish is flakey.

Cut fish into large chunks.  Divide over tortillas with a scoop of southwestern slaw, pico de gallo, and Mexican crema to top. 

Enjoy!

Southwestern Slaw

 

2 cups fine-shredded green cabbage

2 tsp lime juice

2 tsp honey

2 tbsp minced red onion

2 tsp minced jalapenos

2 tsp chopped cilantro

Salt, to taste

 

Combine all ingredients and allow to marinate at least 30 minutes or up to 8 hours.

 

Pico De Gallo

 

1 cup medium-dice tomatoes (seeded before dicing)

4 tsp minced red onion

1/2 tsp red wine vinegar

1/2 jalapeno, seeded and finely chopped

Salt, to taste

1 tbsp cilantro, finely chopped

 

Combine ingredients, stirring well.  It is ready to use immediately but can be stored in the fridge for up to 2 days.

 

Mexican Crema

 

1/2 cup Mexican sour cream

1/2 tsp finely grated lime zest

2 tsp lime juice

 

Combine all ingredients well.  It is ready to use immediately but can be stored for up to 2 days in the fridge.

Husband Rating: 7 out of 10

Sarah's Pork Chops

I think Sarah actually calls them "Frank's Pork Chops" (correct me if I am wrong) but at our house, they are going to be Sarah's Pork Chops.  I do have to say, the boys were not fans of this meal but my husband and I gobbled them up and didn't mind the leftovers!  (I wasn't able to get a good picture of this meal so I will have to add one in later - our grill ran out of propane so I had cooked them on a grilling pan inside, still tastey but less attractive!)

Sarah's Pork Chops

1/4 c. soy sauce
1/4 c. honey
1/4 c. water
4-6 pork chops

Combine all ingredients in a large freezer bag.  Either freeze and thaw for later use or marinate for 3-4 hours.

Grill pork chops to desired doneness. 

Husband Rating: 6 out of 10

Pecan Crusted Chicken Fingers

These turned out sooooo yummy!  I love how crispy the chicken tenders were without any need to fry!  They didn't even need a dipping sauce in my mind.  My only regret is that I didn't get a nicer picture of them!  Next time... 

Pecan Crusted Chicken Strips

12 chicken tenders
2/3 c. honey
1/3 c. mustard
1/4 c. olive oil
1 tsp. salt
1 tsp. garlic powder
1 tsp. black pepper
1 c. panko
1/2 c. pecans

Combine honey, mustard, oil, salt, garlic, and pepper.  Pour into large freezer bag and add chicken breasts.

Combine panko and pecans in a smaller bag.  Freeze the two bags together.

To serve, thaw chicken completely in the refrigerator.

Preheat oven to 350 degrees.

Place breadcrumb mixture on a plate.  Shake excess sauce off chicken, roll in breadcrumbs, and place on greased baking sheet.

Bake 30 minutes.

Chicken Cutlets in White Wine

Though lovely in presentation, this meal was just average in my mind.  It wasn't bad, just a bit bland.  However, my children must enjoy the occasional bland meal because they both ate really well!  So, not a loser recipe, but not my favorite either.  I served it with a rice pilaf and steamed asparagus topped with grated parmesan.

Chicken Cutlets in White Wine

8 chicken cutlets (about 1 1/4 lb. total)
3 Tbsp. unsalted butter, divided
1/2 c. dry white wine
3 garlic cloves, thinly sliced
2 tsp. fresh thyme leaves (or 2/3 tsp. dried thyme)
salt and pepper to taste
1 Tbsp. olive oil

Instructions:

Stack cutlets in a gallon freezer bag.  In a small bowl, combine 2 Tbsp. melted butter, wine, garlic, and thyme.  Whisk to combine.  Season with pepper.  Pour into bag and freeze.

Thaw chicken in refrigerator overnight.  Remove cutlets from bag and discard marinade.  Gently shake chicken to remove liquid and season with salt. 

In a large skillet, heat 1 Tbsp. butter and 1 Tbsp. olive oil.  Add cutlets to pan and cook until browned and cooked through, about 2-3 minutes per side.  Flip halfway through and adjust heat as necessary to prevent from over browning.

Husband Rating: 4 out of 10

Food for Thought: I do think that this recipe could be improved in two ways.  I used chicken tenders for the recipe.  If I instead had used chicken breast and sliced into three pieces (approximating the size of tenders) the meat would have been better in my opinion.  I also am a sauce person... I would have liked a little sauce to go with the chicken though not sure what that would be at this point.  I will noodle on that and if I come up with an idea, I will share it.  If you have one, please share it! 

Pineapple Pork Marinade

This is another one of those great make ahead marinades that I did with my friends.  You can toss it all together and keep it in your fridge for up to a week or freeze and thaw when you are ready to cook.  The kids loved the sweetness but it wasn't overly sweet for my husband and me.  I used pork tenderloin in it but it would also be delicious with chicken, maybe on kabobs with large chunks of grilled pineapple.  Ahhh, next time....  But, it was great with pork.  I served it with a rice pilaf and some garlicky greens.  It was a nice, summery meal! 

Pineapple Pork Marinade



1 c. crushed pineapple
1/3 c. soy sauce
1/3 c. honey
1/4 c. cidar vinegar
2 cloves garlic, minced
1 tsp. garlic powder
1/4 tsp. powdered cloves

Toss all of the ingredients together in a large freezer bag.  Add your choice of meat (I used 2 pork tenderloins) and marinate in the fridge for several hours or freeze.  Be sure to thaw in the fridge when you are ready to cook. 

I grilled the pork over medium heat for about 8 minutes a side.  But cooking times will vary depending on the meat you use. 

Husband Rating:

Spicy Shredded Pork Sandwiches with Avocado

This recipe was a nice change of pace for us.  There was something in there that everyone in the family liked.  As I was putting the sandwiches together, I was a bit unsure of how it would all taste.  The individual ingredients didn't taste all that good on their own.  However, when put together as a sandwich, it was great.

Spicy Shredded Pork Sandwiches with Avocado

1 pork tenderloin
2 Tbsp. lime juice
1 Tbsp. olive oil
2 tsp. cumin

1 Tbsp. olive oil
1 onion, chopped
1/2 jalapeno, seeded and diced
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. chili powder

1/4 c. mayo
1 tsp. lime juice
1/2 tsp. chipolte chili powder

hearty bread (I used a 9-grain bread)
avocado

Instructions:

In large freezer bag, combine first four ingredients and marinade for 4+ hours.

Prepare the pork.  Grill it for about 8 minutes per side on medium heat until it was medium well.  Then, let it sit 5 minutes before shredding.

While pork sits, saute onion, jalapeno, garlic powder, cumin, and chili powder in olive oil.  Add shredded pork and remove from heat.  Do not cook too long or it will become dry.

Whisk together mayo, lime juice, and chipotle chili powder. 

Spread a thick layer of the chipotle lime may on the bread and add a layer of avocado and pork.  Maybe even put a dollop of mayo on your plate to dip the sandwich in.   It's that good! 

Husband Rating: 7 out of 10

Food for Thought: The mayo was too spicy for my little guys so they had their sandwiches without.  But, my husband and I loved it!  You could easily prepare the marinade for the pork and stick it in the freezer as well as in a separate bag put the onion mixture raw.  Then, on cooking day, simply thaw the pork and cook as directed.  Saute the onion as directed as well and serve. 

Chicken Enchiladas

I know a lot of people have "their" chicken enchilada recipe but I have to say, this one is the best I have tried and I wouldn't change it!  We eat this on a regular basis and it is a family favorite - flavorful but not too spicy, healthy but not so healthy that it doesn't include some good cheese and sour cream, makes a large batch so there is always leftovers (which are always just as good if not better the second day!), a little bit putsy but not so complicated that you don't want to make it.  I definitely think you should try it!

Chicken Enchiladas

Recipe from Camille Johnson

4 chicken breasts (or to cheat, one rotisserie chicken cleaned of bones and skin)
1 c. chopped onion
2 garlic cloves, minced
2 Tbsp. butter
1 16 oz. can whole tomatoes (chopped up)
1 8 oz. can tomato sauce
1 small can mild chopped green chilies
2 tsp. ground cumin
1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
12-14 tortillas
2-3 c. shredded Monterrey jack cheese
3/4 c. sour cream

Instructions:

Simmer chicken in water, covered, 8-12 minutes until chicken is cooked through.  Drain and shred.

Cook onion, garlic, and butter in a large skillet until tender (about 4 min.).  Add tomatoes, sauce, chilies, and spices.  Bring to a boil, reduce heat, and simmer covered for 20 minutes.

Remove sauce from heat.  Begin assembling enchiladas:  Dip one side of a tortilla in sauce to soften it, add 2 Tbsp. cheese, and some chicken.  Roll and place in 9x13 pan seam side down.  Repeat until all the chicken is used up.

Blend sour cream into remaining sauce.  Pour over the top.  Sprinkle remaining cheese on the top.

Cover and bake 40 minutes at 350 degrees.  Uncover for last 10 minutes so cheese can get a bit golden.

Husband Rating:

Food for Thought: This one is a great freezer meal.  I usually actually divide one batch into two pans because our family can't eat more than 6 enchiladas in a meal.  It is easy to double and then you have one meal for that night and 3 to stick in the freezer for later or to share with friends.  For cooking after freezing, simply thaw overnight in the fridge and then follow the same baking instructions.  If it is not fully thawed, you may need to just increase the baking time a bit until it is hot and bubbling throughout.

Ginger-Scented Corn and Asparagus Stir Fry

Tonight was a lesson in double checking things I assume I have in my pantry... as I was in the middle of cooking, I realized I didn't have as much rice vinegar as I thought.  After a quick google search, I was able to determine that balsamic vinegar was the closest of the ones I had on hand.  (Most searches said white wine vinegar but of course I didn't have that either... both are on my next shopping list!)  But, I couldn't tell the difference in flavor and this was a good variation on stir fry.

Ginger-Scented Corn and Asparagus Stir Fry

Adapted from Cooking Light August 2011

4 Tbsp. cooking oil, divided
2 chicken breasts, cut into 1-inch pieces
1 c. corn kernels
1 Tbsp. grated fresh ginger
4 garlic cloves, minced
3/4 c. onion, sliced vertically
1 julienne-cut red bell pepper
6 oz. steamed asparagus, cut into 1 inch pieces
1/4 c. vegetable broth
2 Tbsp. soy sauce
3 Tbsp. rice vinegar (or balsamic if you don't have rice)
1/4 tsp. crushed red pepper
1 c. uncooked brown rice
2 thinly sliced green onions.

Instructions:

Cook rice according to package directions.

In a large skillet or a wok, heat 2 Tbsp. cooking oil.  Add chicken and stir fry until chicken is cooked through (about 4-6 minutes).  Set aside.

Wipe pan clean with a paper towel and add remaining cooking oil.  Add corn, ginger, garlic, onions, and pepper.  Stir fry 5 minutes.  Add chicken, asparagus, broth, soy sauce, vinegar, and crushed red pepper.  Stir fry another 1-2 minutes until it is all hot.

Divide rice among 4 plates.  Spoon stir fry over rice and top with green onions.

Husband Rating:

Food for Thought:  This could easily be turned into a freezer recipe.  In one freezer bag, place cut up chicken.  In another, combine the corn, ginger, garlic, onions, and pepper.  In a third bag put the asparaguys, broth, soy sauce, vinegar, and crushed red pepper.  When you are ready to serve, thaw the chicken but keep the others frozen until you add them to the pan.  Adjust cooking time as needed.  I haven't tried this but this is how I would do it if I were freezer cooking. 

Baked Spaghetti

I've never made baked spaghetti before but decided to try it because a friend requested it.  I made the recipe straight from Food Networks website as it was written.  But, Paula Deen, I am sorry because I spent the meal imagining the ways I will modify your recipe if I make it again.  That being said, the kids ate it up like it was their last meal.  So, although it wasn't to my personal taste preferences, they LOVED it. 

*For those who are interested, I will put my thoughts on adaptations in the Food for Thought section but the recipe is posted as I cooked it and as it was written on Food Networks website. 

Baked Spaghetti

2 cans diced tomatoes
2 c. tomato sauce
1 c. water
1/2 c. diced green pepper
1/2 c. diced onion
2 cloves garlic, chopped
1/4 c. fresh parsley, chopped
1 1/2 tsp. Italian Seasoning
1 1/2 tsp. House Seasoning (recipe below)
1 1/2 tsp. seasoning salt
1 1/2 tsp .sugar
2 small bay leaves
1 1/2 lb. ground beef
8 ounces uncooked angle hair pasta
1 c. grated cheddar
1 c. grated Monterrey jack

Instructions:

In a large stock pot, combine tomatoes through next 11 ingredients (bay leaves).  Bring to a boil over high heat, reduce heat, cover and simmer 1 hour.

Meanwhile, in a skillet, brown ground beef until cooked through.  Add to tomato sauce and cook additional 20 minutes.

Cook the pasta according to package directions.

In a 9x13 casserole dish, scoop a layer of sauce.  Add a layer of 1/2 the noodles and a little less than 1/2 of the cheese.  Repeat the layers and finish the top with sauce.

Bake at 350 degrees for 30 minutes uncovered.  Remove from the oven, add the rest of the cheese to the top and bake an additional 5 minutes until cheese is melted.

Allow to sit for 5 minutes before cutting into squares and serving. 

Husband Rating: He was out of town and didn't try it...

Food for Thought: So, I thought of a few different things I would maybe try in this recipe next time I make it.  I am not sure if I would try them all or just a few but here is the list:  chopped spinach and finely chopped carrots in the sauce, Italian sausage instead of beef, adding some pepperoni cut into chunks to the sauce, mozzarella cheese (because doesn't mozzarella make everything good), more garlic to the sauce, and finally, perhaps some fresh herbs like basil and oregano.  Let me know what you try!

Stuffed Chicken Breasts with Lemon Basil Couscous

This meal reminded me of why I don't regularly serve couscous to people who have not yet mastered the use of silverware.  Eeeks, there was so much couscous all over the floor that we immediately had to get out the vacuum.  Messiness aside, here's the low down on the meal.  The chicken was delicious from this recipe; the couscous was a little bland and could have used something else.  I'm not sure what.  I don't think I would make the couscous again - probably switch to something less messy like rice or pasta and top with basil and lemon.  If you come up with a good idea, let me know!  We had this with steamed green beans topped with a bit of garlic, butter, and slivered almonds.

Stuffed Chicken Breasts with Lemon Basil Couscous

4 chicken breasts
1/2 c. garlic herb cream cheese
1/4 c. jarred roasted red peppers, drained and chopped
8 basil leaves, chopped
1 tsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
Couscous Ingredients:
1 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. ground pepper
1 c. couscous
1 1/3 c. water
1 c. fresh basil, coarsely chopped
2 Tbsp. lemon juice

Instructions:

Prepare Stuffed Breasts:

With a tip of a knife, cut each chicken breast from a long side, keeping knife parallel to surface of breast to form a deep pocket with as small of an opening as possible.  (I am not good at this so mine do not turn out quite as beautiful... a skill I should probably work on).

Rub the outside of the chicken with oil and sprinkle with salt and pepper.

In a small bowl, combine cheese, peppers, and basil. Spread 1/4 of the cheese mixture in each chicken breast.  Use a tooth pick to hold shut if necessary.

Place chicken on grill over medium heat and cook 12-15 minutes or until juices run clear.  (Mine were leaking stuffing all over the place before I even started cooking so I did them in a grilling pan covered in tin foil to save the grill from the mess.  That worked great too.)

Prepare Couscous:

In a 2 quart saucepan, heat oil, salt, pepper, and water to boiling.  Stir in couscous.  Cover saucepan; remove from heat and let stand at least 5 minutes.

Add basil and lemon juice to couscous just prior to serving.

Husband Rating: Darn, forgot to ask again... will get it next time.

Food for Thought: My friends and I did this recipe as a make-ahead one on our marinade night.  We mixed together the stuffing and each took our portion home and stuffed there.  After I stuffed the breasts, I placed them in a disposable foil pan and covered them with plastic wrap and tin foil and froze them.  Prior to cooking, I simply set them in the fridge to thaw.  It worked really well!

Honey-Ginger Glazed Pork Tenderloin

Mmmmm, this was sweet and delicious.  For the first time, I think I should have marinated two tenderloins instead of one because both of the boys ate so much, my husband and I hardly got any.  As a bonus, it is super simple, needing only 5 ingredients!  Needless to say, this will be going on a list of recipes to use regularly. 

Honey-Ginger Glazed Pork Tenderloin

Recipe adapted from Cooking Light  Jan. 2012 issue

1 Tbsp. grated fresh ginger
3 Tbsp. honey
1 Tbsp. lemon juice
1 Tbsp. soy sauce
1 (1-pound) pork tenderloin

Instructions:

Combine all ingredients in a large Ziploc bag.  Either freeze or let sit in fridge for several hours.  If frozen, thaw in refrigerator.

To grill, heat grill to medium-high heat.  Place tenderloin on grill.  Baste tenderloin when turning with leftover marinade.  Cook about 7 minutes a side until 145 degrees inside or to desired doneness.

Let sit for 5 minutes before cutting open. 

While pork is sitting, pour any reserved marinade into a small sauce pan and cook over high heat until boiling and caramelized.  Remove from heat.

Slice pork and drizzle with glaze. 

Enjoy!

Husband Rating:

Food for Thought: This could also be pan cooked as well browning the meat and basting throughout the cooking process.  If you cook it in a pan, you will not need to cook the reserve marinade.  Simply add any that is left into the pan about 5 minutes before the pork is done to allow it to boil.  Make sure to scrape all those delicious caramelized bits off the bottom of the pan when you serve it!

Farmer's Market Pizza

This recipe turned out amazing!  I had my doubts as I was putting corn on pizza but we all agreed that it was like a very wonderful gourmet pizza.  Definitely will be making this one again!

Farmer's Market Pizza

Recipe adapted from Cooking Light July 2011 issue

1 Tbsp. olive oil
1 large onion, thinly sliced
1 Tbsp. fresh thyme
1 red bell pepper, sliced thinly
3 cloves garlic, minced
1 c. fresh or frozen corn kernels
12 oz. thinly sliced fresh mozzarella
1/2 c. grated Parmesan cheese
1 c. cherry tomatoes, halved
1/3 c. fresh basil leaves
3 oz. thinly sliced prosciutto
pizza dough (either refrigerator or homemade recipe)

Instructions:

Preheat oven to 425 degrees.

Heat a large nonstick skillet over medium high heat.  Add olive oil and swirl pan to coat.
Add onion and thyme.  Cook for 3-5 minutes or until onions are tender.  Add bell pepper and garlic and cook for additional 2-3 minutes.  Add corn and cook until heated. 

Roll out dough onto a cookie sheet.  Lay mozzarella across crust.  Add layer or prosciutto.  Top with corn mixture, spread evenly over crust.  Finally add Parmesan cheese.

Bake for 23 minutes and then add tomatoes.  Cook additional 5 minutes or until pizza crust is golden. 

Top with basil and serve hot. 

Husband Rating: 9 out of 10

Food for Thought:  The only change I would possibly add to this would be a bit more prosciutto.  I was skimpy on it, unsure of how it would be in the recipe as it was one of the things I added on my own.  It was a good match!

Pork and Cabbage Pot Stickers

We have tried several different recipes and methods for cooking pot stickers and I think tonight I finally found the best yet!  I adapted the recipe from one I found in Martha Stewart Living and let me just say, Martha must be a wizard at making and assembling these pot stickers because it definitely took me longer than her 45 minute hands on time listed.  But, even though they were tedious, the result turned out great and it made a big enough batch that we ate dinner tonight and stuck the other half in the freezer for a future meal. 

Pork and Cabbage Pot Stickers

6+ Tbsp. vegetable oil, divided
1 head napa cabbage, thinly sliced (about 6 cups)
1 3/4 tsp. fine sea salt, divided
1 large vidalia onion, thinly sliced
1/2 c. chopped fresh chives
1/4 c. thinly sliced scallions, plus more for garnish
3 Tbsp. minced garlic
1 lb. ground pork
2 Tbsp. sesame seeds
1/4 c. sesame oil
1/2 tsp. freshly ground pepper, divided
1/2 c. soy sauce
1/2 c. rice vinegar
approx. 80 pot sticker wrappers (two packages for me)
2 large egg whites
water

Instructions:

In a large skillet, heat 1 Tbsp. vegetable oil.  Add cabbage and saute until translucent, about 3-5 minutes.  Season with 1/2 tsp. salt and remove from heat to a large bowl.

Heat another Tbsp. oil and add onion slices.  Saute until translucent, about 3-4 minutes.  Season with 1/2 tsp. salt and add to bowl with cabbage.

Place cabbage and onion in a food processor or blender and chopped until just coarsely chopped.  Return to bowl

Heat 1 Tbsp. oil and add chives and ground pork.  Cook until ground pork is just browned.  Add to cabbage mixture.  Stir in the scallions, garlic, sesame seeds, sesame oil, 3/4 tsp. salt and 1/4 tsp. ground pepper.  Stir to combine and let cool.

Meanwhile, make the dipping sauce by combining soy sauce, 1/4 tsp. ground pepper, and rice vinegar into a bowl.  Whisk to combine and set aside until later. 

After cabbage mixture has cooled, begin assembling pot stickers.  Working one at a time, brush edges of wrapper with egg white.  Scoop 2 tsp. cabbage mixture in middle of wrapper.  Fold over making half-circle and press edges together to seal.  Set aside on a baking sheet lined with parchment paper.  Continue until all are assembled (approximately 80 pot stickers). 

In a large skillet, heat 1 Tbsp. vegetable oil until shimmering.  Working in batches, add pot stickers and brown, approximately 1-2 minutes per side.  Set aside on a dish and continue until all are browned.  (If freezing, let cool and freeze at this point.  Then, thaw on parchment paper and follow directions below to cook.)

Lay a single layer of pot stickers in a large skillet and fill about 1/4 in. deep with water.  Put tight fitting lid on top and steam pot stickers for about 2-3 minutes until hot through.

Remove from pan, garnish with green onion, and serve with dipping sauce.

Husband Rating: 9.5 out of 10

Food for Thought: I have also made these with spinach and finely chopped carrots in the filling.  For the carrots, make sure to saute them a bit so they aren't too firm. 

Grilled Thai Beef Salad

A first for Hungry Like the Wilfs  - "A Guest Blog Entry".  I didn't actually cook this meal but I definitely enjoyed it and needed to post the recipe.  While at the cabin this past week, each couple took a night to cook and this recipe came from my mother-in-law and sister-in-law.  It was absolutely amazing and easy to do!  We will definitely be repeating this recipe at our house.

Grilled Thai Beef Salad

Recipe from Ellie Krieger, also found at www.foodnetwork.com

1 lb. flank steak or top-round London Broil
3 Tbsp. lime juice divided
3 Tbsp. soy sauce
3 Tbsp. canola oil
2 Tbsp. brown sugar
1 tsp. minced garlic
1 1/2 tsp. minced ginger
1 1/4 tsp. red curry paste or chili-garlic sauce
1/2 head lettuce, torn (about 6 cups)
3 shallots thinly sliced, (about 1/2 cup), divided
1/2 c. cilantro leaves, rinsed and dried
1 c. basil leaves, sliced into ribbons

Instructions:

In a medium bowl, combine 1 Tbsp. lime juice, soy sauce, canola oil, brown sugar, garlic, ginger, and chili-garlic sauce.  Pour half the mixture into a large freezer bag and add the steak.  Add additional 2 Tbsp. lime juice to the freezer bag and set aside to marinade 4-24 hours.  (The longer you marinade, the more tender the meat.)

Reserve the rest of the marinade mixture to use as dressing for the salad.

Prepare grill to medium high heat and grill steak to medium-rare (about 5 minutes per side) or to desired done-ness.  Allow to sit at least 5-10 minutes before slicing against the grain.

Combine lettuce, shallots, cilantro, and basil and toss with remaining dressing.  Divide salad among 4 plates and top with beef slices and shallots for garnish.

Husband Rating: 10 out of 10

Food for Thought: The beef could easily be prepared ahead of time and frozen.  Allow to thaw overnight in the refrigerator before cooking.