Chicken with Leek and Almond-Poppy Muffin Stuffing

Serves 4 (with a bit of leftovers)

2 medium leeks, sliced and cleaned
2 tablespoons extra-virgin olive oil
4 tablespoons butter
2 celery ribs, chopped
4 almond-poppy seed muffins (the original recipe calls for lemon-poppy seed, so you could use either)
3 to 4 fresh thyme sprigs, chopped
zest and juice of 1 lemon
1 teaspoon poultry seasoning (I didn't have this, so I used salt & pepper and fresh sage, chopped)
2 cups chicken stock
8 chicken breast cutlets
salt and black pepper
2 tablespoons all-purpose flour
a handful of flat-leaf parsley, chopped, for garnish

1. Heat a nonstick skillet over medium-high heat. Season the chicken with salt and pepper and cook for 3 to 4 minutes on each side, then transfer it to a platter and cover it with foil to keep it warm. Add the 2 tablespoons of butter to the pan and when it melts, sprinkle the flour into the pan. Stir and cook for 1 minute, then whisk in 1 cup of the chicken stock. Cook for 2 minutes, or until thickened. Whisk in the lemon juice and season with salt and pepper.

2. While chicken is cooking, heat a nonstick skillet over medium to medium-high heat with the olive oil and 2 tablespoons butter. When the butter has melted, add the leeks and celery. Saute the vegetables for 5 minutes, then crumble the muffins into the pan. Cook for 3 to 4 minutes. Season the stuffing with the fresh thyme, lemon zest and poultry seasoning. Moisten the stuffing with 1 cup of the chicken stock and reduce the heat to low.

3. To serve, place stuffing on plate, top with two chicken cutlets and ladle gravy over the top. Garnish with chopped parsley.

Results: This was really, really, really good! The stuffing had a great taste, and was really easy to make. If you have any extra stuffing, the leftovers were great on a sandwich the next day. Will make this one over and over...adding it to my favorites!

Pasta with Broccoli and Sausage (and a Ricotta Surprise!!!!!!!) SURPRISE!!!!

Serves 4 (with yummy, delicious leftovers for lunch)

OK, let me remind my four readers of how insane, bat-shit crazy Rachael Ray is. This cookbook, Express Lane Meals, is divided into three sections: Meals for the Exhausted (for the nights when you are most likely to call in take-out), Meals for the Not Too Tired (that involve some chopping, but little attention) and "Bring It On!" (for the days you are really in the mood to cook.) This meal was in the "Meals for the Exhausted" section. Rachael Ray is CRAZY! It seriously took about an hour and a half to prepare. Thankfully, I had handed this recipe over to my mother-in-law, Barb, who cooked dinner while Chris and I painted.

Salt
1 lb penne pasta (we used 1/2 of this, and still had leftovers)
1 cup ricotta cheese
zest and juice of 1 lemon
freshly ground black pepper
1 pound sweet Italian sausage (I think you could use ground sausage just as easily)
1 head broccoli, cut into florets
1 medium onion, chopped
4 garlic cloves, chopped
1 & 1/2 cups chicken stock
1/2 cup flat-leaf parsley, chopped
1/2 cup grated Parmigiano-Reggiano cheese

1. Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add some salt and the pasta. Cook according to package directions until al dente. (Note: you will need to use about 1/2 cup of the pasta water later.)

2. In a small mixing bowl, combine the ricotta cheese, lemon zest, salt and freshly ground black pepper (to taste). Let sit, and come to room temperature.

3. Preheat a large skillet over medium-high heat. Add the sausage and break up with a spoon into bite-sized pieces. Cook the meat until brown, about 4 to 5 minutes. Remove to a paper towel-lined plate. Return the skillet to heat and add the broccoli and chopped onion to the pan. Season with salt and pepper, and let the broccoli brown a bit before stirring, about 2 minutes. Add the garlic and continue to cook for 2 minutes more. Add the sausage back to the skillet along with the chicken stock.

4. Drain the pasta, reserving about 1/2 cup of pasta water. Ladle in some cooking water from the pasta and bring up to a simmer. Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes. Add the lemon juice, parsley and pasta to the sausage mixture. Toss to combine and simmer 1 minute. Turn the heat off, add the grated cheese, tossing to combine.

5. To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of four shallow bowls and bury it with hot pasta. Serve with extra grated cheese.

Results: I appreciated the effort from Barb, because this was De-freaking-licious. It was so good. The ricotta "surprise!!!" was really tasty. Henry wolfed his down, and requested seconds. Steven choked down one piece of pasta. At least I know it not just me and my cooking. He truly doesn't eat anything. Try this on a Sunday when you have more time to cook, you won't regret it!

Chicken with Scallion-Lime Sauce & Sweet Carrot Rice

Serves 4

4 Tablespoons extra-virgin olive oil
1 large carrot, peeled and grated
salt and black pepper
1 & 1/2 cups white rice
3 cups chicken stock
1 teaspoon dried thyme
zest and juice of 2 limes
4 boneless, skinless chicken breasts
3 garlic cloves, chopped
1 teaspoon ground coriander
1 bunch scallions, sliced
1/4 cup flat-leaf parsley, chopped
2 tablespoons butter

1. Heat a medium pot with a tight-fitting lid over medium-high heat. Add about 1 tablespoon olive oil. Add the grated carrots and a little salt and pepper and cook, stirring, for 1 minute. Add the rice and stir to coat in the oil and distribute the carrots. Add 2 & 1/2 cups of the chicken stock. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 20 minutes, or until rice is tender.

2. Preheat a large skillet over medium-high heat. While the pan is heating up, combine 2 tablespoons of the olive oil, the thyme, lime zest, salt, and pepper in a shallow dish. Add the chicken breasts and coat thoroughly in the mixture. Add the seasoned chicken to the skillet and cook for 5 to 6 minutes on each side, or until cooked through. Transfer the chicken to a plate and cover it loosely with foil.

3. Return the skillet to the heat; add the remaining tablespoon of olive oil. Add the garlic and coriander. Cook, stirring constantly, for about 1 minute, then add the scallions and cook for 1 minute, again stirring constantly. Add the lime juice and the remaining 1/2 cup chicken stock and continue to cook for about 2 minutes. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.

4. Divide the rice among 4 serving plates and top each with a chicken breast. Pour the sauce over each chicken breast.

Results: Another delicious dish! This was so yummy, but Steven wouldn't even look at it, and after eating a few bites, Henry decided to follow along with his big brother. The original recipe called for 3 carrots and 3 bunches of scallions, but Rachel Ray is one crazy lady, so I knew that was way too much. I used 2 carrots for the rice, and could have gotten away with one. I will definitely make this one again!

Cacio e Pepe (Cheese & Pepper) Pasta

Serves 4

1 lb spaghetti (I used 1/2)
3 tablespoons butter, but into small pieces
5 tablespoons extra-virgin olive oil
2 teaspoons coarse black pepper
1 cup grated Pecorino Romano cheese (I used Parmesan)
1 10-ounce box chopped, frozed spinach, thawed and drained
4 garlic cloves, chopped
1 14-ounce can cannellini beans, rinsed and drained
1/4 teaspoon nutmeg

1. Bring a large pot of salted water to a boil. Add the pasta and cook to al dente. (You will need to use some pasta water for the sauce, so don't drain it yet!)

2. Place a large skillet over low heat with the butter, 1 tablespoon of olive oil and pepper. Let it melt while pasta cooks.

3. When pasta is cooked, take a ladle of the starchy cooking water and add it to the butter-pepper mixture. Drain the pasta and toss it in the pan with the sauce. Turn off the heat. Add the cheese in small handfuls, then toss the pasta with tongs, until all the cheese in incorporated into the creamy sauce. Add another ladle of cooking water if needed, then season the pasta to taste with salt and drizzle with 2 tablespoons of the oil. (I mixed the drizzle with oil part, and it didn't need it...save yourself a few calories...)

4. Meanwhile, heat another skillet over medium heat. Add 2 tablespoons olive oil, then add the garlic. Cook the garlic for two minutes, and then add the beans. Add the spinach to the beans, breaking it up as you drop it into the pan. Season the spinach and beans with nutmeg, salt & pepper.

Results: This was soooooo good. I loved it. It was a very simple dish, but the flavors really stood out. I meant to leave some beans aside, knowing the boys wouldn't eat the spinach, but Henry actually ate most of his beans. Steven didn't touch the beans & spinach, but he did eat the pasta. My only complaint was that this dirtied a lot of dishes that don't get thrown in the dishwasher...large pot for pasta, strainer, two skillets...there were a lot of dishes to do. This is worth a repeat, and worthy of feeding to company.

Steak, Fried Onions, and Potatoes Salad with Blue Cheese Vinaigrette

Serves 4

1 lb very thin-cut beef (I used top round, thinly sliced and advertised as "skillet steak")
1/3 cup extra-virgin olive oil, plus some for coating the meat
Grill seasoning
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar
1 to 2 ounces crumbled blue cheese**
Salt and black pepper
4 cups chopped romaine lettuce
2 cups chopped arugula or watercress
1/2 cup canned fried potato sticks
1/2 cup canned fried onions**

**Notes: The original recipe called for 1/3 lb of blue cheese, which would have been a little more than 5 oz. I used 5 ounces and it was WAY too much. I would halve it, and go from there. Trust me. Also, if it's not Thanksgiving, it's surprisingly difficult to find fried onions. I finally found them with the canned vegetables.

1. Preheat a large grill pan (I used a skillet) over high heat. Coat the meat with olive oil, then season on both sides with grill seasoning. Cook the meat for 3 minutes on each side, then let it rest for 10 minutes to cool.

2. While the meat cooks, assemble the dressing: In a medium bowl, whisk together the Worcestershire, mustard, and red wine vinegar. Stream in about 1/3 cup olive oil while whisking constantly. Stir in the blue cheese. Season the dressing with salt and pepper.

3. Chop the rested steak into bite-size pieces. Place the chopped greens in a salad bowl and toss with the chopped steak, potato sticks, fried onions, and blue cheese dressing.

Results: Rachel Ray said this recipe was (wait for it...) YUM-O! and with fried onions, how could she be wrong? It was just OK in my opinion, but Chris really liked it. There was way too much blue cheese, but I will say I loved the crunchy onions and potato sticks in the salad. This recipe was SOOOOO easy to make, so it's worth repeating on a busy night. I think I would add tomatoes or a red pepper to the salad.

Chicken & Leeks with Couscous

First, let me share my lovely new kitchen with you:



I love cooking in it. And I've done it all of once. Now onto the dish:



Serves 4

1 & 1/2 cups chicken stock
2 tablespoons butter
1/4 cup golden raisins
1 & 1/2 cups plain couscous
2 tablespoons extra-virgin olive oil
2 chicken breasts, cut into large bite-size pieces
Salt & black pepper
1 large (or 2 medium) leeks
1 cup white wine
a handful of flat-leaf parsley, chopped

1. Heat the chicken stock and 1 tablespoon butter in a medium pot with a tight-fitting lid. When the liquid boils, add the raisins and couscous. Cover and remove pan from heat. Set aside.

2. Heat a large nonstick skillet over medium-high heat and add the olive oil. Add the chicken in a single layer and season it with salt and pepper. While the chicken browns on all sides, trim the rough tops and the root ends off the leeks.

3. Cut the leeks in half lengthwise, then cut them into 1-inch half moons. Place the leeks in a colander and run them under cold water. Separate the layers to release the dirt and grit. Rinse well, then drain well.

4. Add the leeks to the chicken and wilt, 2 to 3 minutes. Add the wine and let it cook down by half, 3 to 4 minutes. The leeks should still have some color but should be tender and the chicken should be cooked through. Add the remaining tablespoon of butter and swirl into the sauce.

5. Fluff the couscous with a fork and stir in the parsley. Place a bed of couscous on each dinner plate and top it with the chicken and leeks.

Results: This was delicious, but I love anything with leeks. There is something so satisfying about preparing leeks. Normally, I think most recipes that use wine could substitute chicken broth, but in this one, the wine really added a lot of flavor, so be sure to use it. This was a perfect meal for a summer day, and the couscous was really flavorful. I don't think I'll ever prepare couscous with plain old water again. Will make again!

More recipes coming!

I haven't posted any new recipes in a while, but I swear, I have a good excuse! Several of them, actually. We have moved into our new home, so we've been really busy moving and unpacking boxes. However, we've been confined to cooking on just the stove top, because our brand new oven isn't behaving, our grill is buried somewhere in the garage, and I didn't even have a microwave! A microwave, I tell ya!

But, after a week of feeding the kids nothing but pasta,quesadillas and mac & cheese, I stumbled across my box of cookbooks and I'm on a mission to find meals I could make on just the stove top.

The next five meals are all from the Rachael Ray cookbook "Express Lane Meals". Hopefully you like her. They sound pretty good, but I was really, really hungry when looking through the book.

Honeyed Lemon-Dijon Vinaigrette Pork Chops

Serves 4 (this made enough marinade for four pork chops, a salad for two, and extra dressing to use for a salad the next day. It makes a lot!)

1/4 cup chopped fresh dill (I used about 1 tablespoon dried)
1/4 cup white wine vinegar
2 tablespoons chopped red onion
2 tablespoon capers
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon salt
4 teaspoons honey
2 teaspoons Dijon mustard
3/4 teaspoon freshly ground black pepper
1/2 teaspoon hot pepper sauce
2 garlic cloves, minced
1/3 cup boiling water (I have no idea why it needs to be boiling??)
1/4 cup extravirgin olive oil
4 pork loin chops

1. Combine first 12 ingredients in a blender; process until mixture is smooth. Add water and olive oil; process until well combined.

2. Marinade pork chops in vinaigrette before grilling.

Served with couscous and salad (using the above marinade)

Results: This was actually a recipe for just the dressing, but I thought I would try it on pork. It made a delicious tasting pork chop, but as a dressing for a plain salad, it wasn't that good. (I did use the rest of the marinade as a dressing for a salad with leftover salmon, and it was much better!) I did not use a blender, but I did finely chop everything.

I think most of the ingredients are things you would more than likely have in your pantry, so it may be a good last-minute way to spice up grilled meat.

Pasta Primavera in Blue Cheese Sauce

Serves 4

1/2 lb Linguine, cooked
1 cup tomatoes, diced
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
1/4 cup red pepper, diced
1/4 cup green pepper, diced
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon Italian seasoning
4 oz crumbled blue cheese

1. Combine all ingredients in a casserole dish. Heat in 350 degree oven for 30 minutes.

Served with Caprese Salad

Results: No, the instructions are not a misprint. That is ALL there is to making this dish. I couldn't believe how simple this meal was to prepare, and the taste was out of this world! It was so delicious, I can't wait to make it again. The Caprese salad was *perfect* with this dish, but then again, when is a Caprese salad NOT perfect?

If my husband took the leftovers to work for lunch today, he might want to sleep with one eye open.

Grilled Salmon with Garlic, Lemon, and Basil

Serves 4

Sauce:
2 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
2 garlic cloves, minced

Salmon:
4 (6-ounce) salmon fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. To prepare sauce, combine first 5 ingredients in a small bowl; set aside.

2. Preheat grill to medium-high heat. Sprinkle fish evenly with salt and pepper; add fish to grill, skin side up. Tent loosely with tin foil. Grill four minutes on each side or until fish flakes easily with a fork. Serve with sauce.

Served with mashed potatoes and peas.

Results: This sauce was super easy to make, and would also taste great on chicken. I didn't think this made enough sauce for four people, but it worked for Chris and I, because the kids didn't want any of the sauce. So tangy and fresh tasting...a keeper!

Grilled Fusion Chicken

Serves 4

4 boneless, skinless chicken breast halves
1/2 cup olive oil
2 teaspoons minced garlic
2 tablespoons each tequila and fresh lime juice
1&1/2 teaspoons hot sauce
1 teaspoon Worcestershire
1 teaspoon grated fresh ginger
1 teaspoon ground dried chipotle chile
1 teaspoon salt
1/3 cup heavy whipping cream
Chopped cilantro (optional)

1. Pound chicken to 1/4-inch thickness. In a shallow dish, whisk oil, tequila, lime juice, hot sauce, Worcestershire, ginger, chile, and salt. Reserve 1/3 cup of this marinade, then put the chicken in dish, turning to coat, and marinate 30 minutes.

2. Grill chicken on a charcoal or gas grill over medium heat, turning once, until cooked through, 6 to 8 minutes total.

3. In a small saucepan over medium-high heat, simmer reserved marinade until reduced to 1/4 cup, about 2 minutes. Whisk in the cream, then remove from heat. Serve chicken drizzled with sauce and garnished with cilantro, if you like. Serve extra sauce on the side.

Served with rice and a tropical salad (recipe below)

Results: My mother-in-law sent me this recipe and I wish I had tried it sooner. This was delicious and could not have been easier to make. The sauce was so tasty and this was a perfect summer meal. I'm pretty sure I would have licked my plate, had I not been trying to set an example for the boys. I did not have the dried chipotles, and it still tasted great, so if you don't have them, I wouldn't rush out to buy them.

Henry had no problems eating this, Steven would not even try it. How about in the future, I just let you know when Steven actually tries something, OK?

Tropical Salad: Whisk 1/2 cup strawberry yogurt, 2 tablespoons olive oil, 1 & 1/2 teaspoons white balsamic vinegar* in a bowl until blended. Add 5 cups spring mix salad, 1/2 cup shredded coconut, 1/2 cup thinly slice strawberries and 1/2 cup mandarin orange slices. Toss to coat. (*note: I used regular balsamic vinegar, and it was just fine. It discolors the yogurt a bit, but once the salad is mixed, you can't even tell. I refuse to buy an $8.00 bottle of vinegar for less than two teaspoons.)

Sesame-Chili Chicken with Gingered Watermelon Salsa

Serves 4

For Chicken:
2 tablespoons low-sodium soy sauce
1 to 2 tablespoons chili sauce with garlic**
1 tablespoon dark sesame oil
4 (6-ounce) skinless, boneless chicken breast halves

For Salsa:
2 cups diced seeded watermelon
1/4 cup diced yellow bell pepper
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon grated peeled fresh ginger
2 teaspoons mirin (sweet rice wine)**
1 teaspoon fresh lime juice
1/8 teaspoon salt
1 jalapeño pepper, seeded and minced

Remaining ingredients:
1/4 teaspoon salt
Cooking spray
Cilantro sprigs (optional)
Lime wedges (optional)

**note: you can find the chili sauce and mirin in the Asian section of the grocery store.

1. To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.

2. Prepare grill.

3. To prepare salsa, combine watermelon and next 8 ingredients (through jalapeño); cover and chill until ready to serve.

4. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and serve with lime wedges, if desired.

Served with basmati rice.

Results: Don't let the crazy name of this recipe fool you. This was easy to make, and De-freaking-licious! I did not take a picture of this one, put wish I had, because it was a beautiful dish. Perfect for summer and for dinner guests, which we had.

For the kids, I didn't marinade their chicken, because I wasn't sure how spicy the chili sauce was. For ours, the chicken had just the right amount of kick to it. (I used 2 tablespoons chili sauce.) The salsa was incredible, and can be made ahead of time. For the kids, I just served theirs with watermelon slices. You know who only ate his rice, but only because our dinner guest told him he couldn't have the cookies she brought unless he ate his rice.

I'll definitely make this one again and again.

Pasta with Lemon Cream Sauce, Asparagus and Peas

Serves 4

8 ounces uncooked long fusilli (twisted spaghetti)
1 3/4 cups (1 1/2-inch) slices asparagus (about 1/2 pound)
1 cup frozen green peas, thawed
1 tablespoon butter
1 garlic clove, minced
1 cup organic vegetable broth (such as Swanson Certified Organic)
1 teaspoon cornstarch
1/3 cup heavy cream
3 tablespoons fresh lemon juice (about 1 lemon)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground red pepper
Coarsely ground black pepper (optional)
Lemon slices (optional)

1. Cook pasta according to package directions. Add asparagus during last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside.

2. Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.

Served with garlic bread

Results: I love this pasta. It's easy to make and has a great, fresh flavor. Despite picking the asparagus out of the boys' pasta, Steven wouldn't even try it. Henry ate some of the pasta, but not much.

Dad's Corny-dogs

Dad made dinner for the boys the other night. Grapes for a smile, corn dogs for eyes, string cheese for hair and a ketchup nose. Not a bite was left on plates.

Last Minute Chicken

Serves 4

Ingredients
2 tablespoons vegetable oil
4 potatoes, thinly sliced
1 pound boneless skinless chicken breasts, cut into cubes
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
1 onion, chopped
1/4 teaspoon garlic powder
2 cups frozen broccoli, carrots and cauliflower combination
1/2 teaspoon dried parsley
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/3 cup grated Parmesan cheese

1. Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk, onion, and garlic powder. Arrange vegetables on top, and sprinkle with parsley, marjoram and basil. Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan.

Results: I found this recipe on All Recipes, and based on the reviews, I was really expecting something spectacular. BLECH! This was gross. The boys wouldn't touch it, and neither would I, to be honest. My husband, on the other hand, really liked it. This was way more than four servings. As I was preparing it, I realized that and put half of the cut up veggies and chicken in the freezer. I'll find a different way to prepare the extras, in a way not related to this recipe at all.

Also, I have no idea why this was called "Last Minute Chicken", because it took well over an hour to make.

Cola Barbecue Ribs (aka Cowboy Ribs)

3 cans cola
1 small onion, chopped
1 clove garlic, finely chopped, plus 1/4 cup smashed and peeled cloves (about 4)
1 bay leaf
1/2 teaspoon black peppercorns
1 rack baby back ribs (about 2 lbs)
1/4 cup ketchup
1 tablespoon butter
1 tablespoon brown sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
salt & pepper

Serves 4 cowboys and cowgirls

1. In a large pot, add two cans cola, one-third of the onions, the chopped garlic, bay leaf and peppercorns. Add the ribs and, if necessary, enough water to just cover; bring to a boil. Lower the heat and simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.

2. Meanwhile, in a large, heavy saucepan, combine remaining can of cola, smashed garlic cloves, butter, ketchup, brown sugar, mustard, Worcestershire sauce and remaining onions; bring to a boil, then lower the heat and simmer, stirring often, until thickened, about 20 minutes. Let cool slightly. Using a blender, puree the sauce. (My blender is currently packed away in a storage unit, so I skipped this step. I don't think it was necessary.)

3. Preheat the grill or broiler to medium-high. Remove the ribs from the pot, pat dry, season with salt and pepper and brush with the sauce. Grill, turning often, until browned, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs.

Served with scalloped potatoes and broccoli.

Results: You all (all two of you who read this) owe me a big thank you. The original recipe served 20, so I actually had to do math (MATH, I TELL YOU!) to get the ingredients down to a serving of four. These ribs were deeeee-licious! Everyone except for HE-WHO-SHALL-NOT-BE-NAMED devoured the ribs. We had zero leftovers, and I think Henry ate more than Chris & me combined.

We called these Cowboy Ribs because Cowboy Henry did most of the work. Cowgirl Kegger did most of the watching. (And was treated with extra sauce poured over her dog food.)

Pork Chops & Pears

Serves 4

1/4 cup flour
1/2 teaspoon each salt and pepper
4 boneless pork chops
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup white wine or chicken broth
1/3 cup chopped scallions
1/4 cup heavy cream
1 teaspoon fresh lemon juice
1 firm ripe pear, cut into thick slices
2 teaspoons chopped fresh parsley

1. Combine the flour with 1/4 teaspoon each salt and pepper in a shallow plate. Add pork chops, tossing to coat.

2. In a large skillet, heat oil and butter over medium-high heat. Add pork chops and cook, turning once, about 8 minutes total or until cooked through. Remove to a plate; cover loosely with foil to keep warm.

3. In the same skillet, add wine, scallions, cream, lemon juice, and remaining salt and pepper, stirring to scrape up any browned bits and until sauce is thickened, about 5 minutes.

4. Gently stir in the pear slices; cook until lightly heated (about three minutes). Pour over chops; sprinkle with parsley.

Served with salad and roasted potatoes

Results: This is an easy meal to prepare and is very delicious. The cream sauce is fantastic. The original recipe calls for only cooking the pears for about 30 seconds, but I didn't like how raw they were, so I cooked them longer. Henry devoured his pork chops, which have a nice crunchy bite to them with the flour coating. While I was enjoying my pork chops & pears, Steven sat next to me announcing how yucky dinner was.

Italian Meatball Sandwich Casserole

Serves 8

1 (1 pound) loaf Italian bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
2 cups shredded mozzarella cheese
Frozen meatballs (amount is up to you)
3 cups spaghetti sauce
2 cloves garlic, minced

1. Preheat oven to 350 degrees.

2. Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube with a rubber spatula. Sprinkle with 1/2 cup of the grated mozzarella cheese.

3. In a large bowl, mix together spaghetti sauce and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.

4. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.

Served with salad

Results: This is one of my favorite casseroles, which is saying a lot, since I'm not much of a casserole fan. Whenever I make it, I will usually put half the ingredients in another dish, because it freezes really well. (Allow to thaw before following the cooking instructions above.) You can use homemade meatballs if you like, but I think it takes too much effort, so I always buy a big bag of frozen meatballs and divide them among the different dishes.

Eating this dish has never been a problem for Chris, Henry and me. Steven has never wanted to touch it, but I'd like to proudly state that he not only ate a full serving, but asked for seconds! (No meatballs for him, though.) Success!

Grilled Salmon with Tangy Cucumber Sauce

Serves 6

1 cup cubed seeded peeled cucumber
1½ cups sour cream
2 tablespoons chopped green onions
2 tablespoons chopped fresh dill
1½ teaspoons fresh lemon juice
1 teaspoon prepared horseradish
¾ teaspoon salt, divided
1 (3-pound) salmon fillet
¼ teaspoon freshly ground black pepper
Cooking spray

1. Combine first 6 ingredients in a medium bowl. Add 1/4 teaspoon salt; stir well. Cover and chill 30 minutes.

2. Prepare grill.

3. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Place fish, skin side up, on grill rack coated with cooking spray; grill 3 minutes. Rotate fish one quarter-turn for diamond-shaped crosshatches. Grill 3 minutes. Turn fish over; grill 4 minutes or until desired degree of doneness. Serve with cucumber sauce and garnish with dill sprigs (optional).

Served with rice cooked with grated lemon peel (yum!) We really needed a veggie with this dish though. I don't know what I was thinking by not making one!

Results: Yum...the cucumber sauce was so delicious and easy to make. It just screamed SUMMER, which was nice on this cold, rainy day in Denver! Henry is a big salmon fan, and had no problem eating his. Steven (no surprise here!) wouldn't try it. Everyone liked the rice, which had just a hint of lemon flavor. A definite keeper!

I think this sauce would make a great spread for a sandwich too.

Note: I halved the sauce recipe above, and we still had a ton of it leftover.

Orange Beef and Broccoli

Serves 4

1 navel orange
3 tablespoons cornstarch
1 large egg white
1 lb beef sirloin, trimmed of fat, cut into 2-inch slices (1/2-inch thick)
1 (16-oz) bad broccoli florets
1/2 cup chicken broth
1/4 cup Asian orange sauce or citrus stir-fry sauce
2 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons grated fresh ginger
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 cup shredded carrots

1. Remove the peel from orange (colored part only) using a vegetable peeler and reserve; juice orange and reserve.

2. In a medium bowl, whisk 1 tablespoon of the orange juice, 2 tablespoons of the cornstarch, and egg white until blended; add beef strips; toss to coat.

3. Cook broccoli in microwave with 2 tablespoons water in a microwave-safe bowl covered with vented plastic wrap 2 to 3 minutes on high, or until crisp-tender. Drain; refresh under cold water; reserve.

4. Combine the remaining orange juice and cornstarch, broth, orange sauce, soy sauce, ginger and garlic.

5. Drain beef; heat 2 tablespoons of the oil in a large, deep non-stick skillet over medium high heat. Cook beef, in batches, 1 to 2 minutes per side until golden brown. Remove to a plate.

6. Add the remaining 1 tablespoon oil to skillet; add orange peel and red pepper flakes and stir-fry 1 to 2 minutes, until peel begins to darken and smell fragrant. Pour reserved orange sauce mixture into skillet and cook, stirring, until bubbly and sauce starts to thicken. Add broccoli, beef, and carrot; continue to cook 2 minutes, stirring, until hot and coated with sauce.

Served with jasmine rice and orange slices

Results: This was kind of fun to make, since I typically don't make "Asian" food at home. I leave that up to the experts at Cherry Village. This was a beautiful dish, and very delicious, but the sirloin was a little tough. Next time, I think I may marinade the beef in orange juice to tenderize it. As for the boys, Henry surprisingly ate all of the beef, but didn't like the sauce on the broccoli. Do I even need to tell you what Steven didn't do?

Pilaf with Chicken, Spinach & Walnuts

Serves 4

1 1/2 tablespoons olive oil, divided
1 cup chopped onion
1 cup uncooked basmati rice
1 cup diced plum tomato
1/2 teaspoon salt
2 cups fat-free, less-sodium chicken broth
1 cinnamon stick
1 (6-ounce) package fresh baby spinach
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 cup coarsely chopped walnuts, toasted
1 tablespoon finely chopped fresh dill

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 10 minutes or until lightly browned. Stir in rice, and cook 1 minute, stirring constantly. Stir in 1 1/2 teaspoons oil, tomato, salt, broth, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.

2. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in chicken. Sprinkle evenly with walnuts and dill. Discard cinnamon stick.

Results: The boys sat down at the table and Henry promptly declared "YUCKY DINNER!" Steven agreed to try a bite if I sang the Popeye the Sailor Man song. (Then quickly ran to the bathroom to spit it out.)

Despite what my ungrateful children thought of this dish, Chris and I really enjoyed it. In fact, Chris said it was "perfect". The rice had a very nice flavor with the cinnamon simmered with it. I would definitely make this again, but it's not "nice looking enough" to serve to company.

Baked Buttermilk Chicken

Serves 4 (with some leftovers)

Cooking spray
4 chicken drumsticks, skins removed
4 chicken thighs, skins removed
2 1/2 cups low-fat buttermilk
4 cups cornflakes, finely crushed
3/4 teaspoon Old Bay seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper

1. Rinse chicken and pat dry. Transfer to a medium bowl. Pour buttermilk over chicken. Cover, and let marinate 1 hour in refrigerator.

2. Preheat oven to 400°. Cover a baking sheet with tin foil, and spray generously with cooking spray.

3. Toss cornflakes, Old Bay, thyme, basil, and cayenne in a large bowl. Remove 1 piece of chicken at a time from buttermilk, letting excess drip back into dowl, and dredge in cornflake mixture.

4. Transfer pieces to oiled baking sheet; lightly coat each one with cooking spray. Bake, turning pieces halfway through, until crisp and cooked through, about 40 minutes.

Served with green beans and roasted potatoes

Results: Henry ate...make that, devoured, two drumsticks all on his own. Steven wouldn't even pretend to look at the chicken. He did, however, love the roasted potatoes and requested seconds. I thought this was very good chicken, and easy to prepare, but it was messy to eat and between the hour to marinate and 40 minutes cooking time, it took awhile to be ready. The corn flake mixture was yummy, but most of it came off on the baking sheet when I turned the chicken. I'm definitely keeping this recipe!

Korean Barbecue Wet Rub

Serves 4

1/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons low-sodium soy sauce
2 teaspoons dark sesame oil
4 garlic cloves, minced
4 pork loin chops

1. Preheat grill.
2. Combine all ingredients. (Can be refrigerated in an airtight container for up to 1 week at this point). Rub marinade onto pork chops and grill until finished.

Served with Sesame Cucumber Salad and Mac & Cheese

Results: I so cheated on this dish and made Mac & Cheese for Steven to eat. My requirement was that he could have the Mac & Cheese after he ate one bite of pork without gagging. You should have seen him struggle to eat this teeny, tiny dime-sized bite of pork! He finally did, and got his Mac & Cheese. Henry had no problem eating his, but didn't like the cucumber salad. (Not surprising.) This rub is very easy to prepare and very delicious! (The recipe says it can also be rubbed on salmon, steaks or chicken.)

Swiss Chicken

Serves 6

6 boneless, skinless chicken breast halves
6 slices Swiss cheese
1 10-ounce can cream of mushroom soup
1 cup white wine
2 cups seasoned dry stuffing mix
3/4 stick butter, melted
Cooking spray

1. Preheat over to 350°.
2. Spray 9x13-inch baking dish with cooking spray
3. Place chicken breasts in the prepared dish and cover each cutlet with a slice of cheese. Set aside.
4. In a bowl, stir together the soup and wine until combines. Pour mixture evenly over chicken.
5. Sprinkle stuffing mix and melted butter over dish.
6. Bake, uncovered, for one hour.

Served with green beans.

Results: I'm not a big casserole fan, but this one is really good. This dish is so easy to prepare, with no chopping or pre-cooking required. Love that! It also freezes well (just thaw before cooking), so make an extra for the freezer. Henry ate all of his, Steven wouldn't touch the chicken (but did eat all of his green beans, which was surprising.) A definite keeper.

Smoky Bacon and Blue Cheese Chicken Salad Pitas

Serves 4-6

3/4 cup plain yogurt
1/4 cup crumbled blue cheese
2 tablespoons mayonnaise
1/2 teaspoon freshly ground black pepper
3 cups shredded romaine lettuce
1&1/2 cups shredded cooked chicken (I used a rotisserie chicken)
2 medium tomatoes, seeded and chopped
Pitas, cut in half (I used small pitas because I figured it would be easier for the boys to eat)

1. Combine first 4 ingredients, stirring well. Combine lettuce, chicken, bacon and tomatoes in a medium bowl, stirring well. Drizzle yogurt mixture over chicken mixture; toss gently to coat. Spoon chicken salad into each pita half.

Served with grapes

Results: I knew that neither boy would touch the tomatoes or lettuce, so I separated theirs out and added peas.

This was very good, and I will definitely repeat it, but I felt like I was standing in the kitchen forever! Maybe I was just in a mood, because there was nothing particularly hard about the recipe. Both boys took a bite, and claimed to not like it. Not a success with the boys, but very good for the adults. The blue cheese/yogurt mixture was great.

Salmon with Orange Marmalade

Serves 4

1/4 cup orange marmalade
2 tablespoons low-sodium soy sauce
2 garlic cloves, minced
1 (1&1/2-pound) salmon fillet
1/4 teaspoon salt

1. Preheat over to 400°.

2. Combine first 3 ingredients, stirring with a whisk. Place salmon on rack of a broiler pan lined with foil; sprinkle fish evenly with salt. Spread half of marmalade mixture over fish. Bake at 400° for 18 minutes or until fish flakes easily when tested with a fork. Remove from oven. Spread remaining marmalade mixture evenly over fish.

3. Preheat broiler.

4. Broil fish 3 minutes or until topping browns.

Served with edamame beans and spinach salad with Orange-Sesame Dressing

Orange-Sesame Salad Dressing
1/2 cup fresh orange juice
1/3 cup rice wine vinegar
2 tablespoons sesame seeds
1 tablespoon hot mustard
1 teaspoon sugar
1/4 teaspoon salt
1 garlic clove, minced
2 tablespoons canola oil
1 teaspoon dark sesame oil

1. Combine first 7 ingredients in a medium bowl. Slowly drizzle oils into juice mixture, stirring constantly with a whisk.

Results: The salmon was a bit overcooked, so watch the cooking time. I think 10 minutes would have been plenty. Still, it was very tasty and I would make this again. It was super easy, but make sure you do cover that baking sheet because the marmalade burns. Fake gagging from Steven, but Henry devoured his, and had an extra piece from Chris and me. Chris didn't think the salad dressing was that great. On just the spinach, I agree, but I did have a salad with spinach & chicken for lunch the next day and it tasted much better.

Cuban Chicken

Serves 4

1/2 cup diced fresh pineapple
2 tablespoons rice vinegar
1 tablespoon orange marmalade
1 (15-ounce) can black beans, rinsed and drained
1/4 teaspoon ground red pepper, divided
1/2 teaspoon salt
1/2 teaspoon paprika
4 skinless, boneless chicken breast halves
Cooking spray
1/4 cup chopped fresh cilantro

1. Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until thoroughly heated. Keep warm.

2. Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.

Served with rice.

Results: Chris really liked this dish, and I really liked the black bean & pineapple mixture. The chicken was a bit too spicy for Henry. Steven. Oh...Steven. This time, he not only fake gagged, he vomited it right up. That kid is getting on my nerves. For that reason, I will probably not make this dish again.

Pepperoni Bread

Serves 4

one can of refrigerated pizza dough
one jar of pizza sauce
whatever "topping" you want (we used mozzerella cheese and Summer Sausage)
1 tablespoon butter, melted
1 egg
cooking spray
Parmesan cheese, shredded

1. Preheat oven to 350°.

2. Roll out pizza dough on baking sheet coated with cooking spray. Spread pizza sauce (leaving about an inch from each side. Add toppings, as desired. Gently roll the dough, lengthwise. Pinch the ends closed.

3. Whisk the butter and egg together, then brush onto the dough. Sprinkle with Parmesan cheese.

4. Bake for 25-30 minutes until golden brown.

Results: Success! Steven loves this bread, and has requested it three times since the first time I made it. It's super easy and quick to prepare. I think I'm going to start sneaking some veggies in. This recipe came from my friend Terri.

Roasted Salmon with Citrus and Herbs

Serves 4

1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme
1 tablespoon minced garlic
2 teaspoons grated lemon rind
2 teaspoons grated lime rind
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (2 1/4-pound) salmon fillet
Cooking spray

1. Preheat oven to 400°.

2. Combine first 7 ingredients in a small bowl. Place salmon on the rack of a broiler pan coated with cooking spray; place rack in pan. Rub parsley mixture over salmon. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Served with broccoli and rice.

Results: I'm a sucker for salmon, and this recipe was fantastic. We all ate every bite except for He Who Shall Not Be Named. I would say this recipe is very close to replacing this one as my favorite salmon recipe.

Coconut Thai Shrimp and Rice

Serves 6

2 (14 1/2 oz) cans of chicken broth
1 cup water
1 tsp ground coriander
1 tsp ground cumin
1 tsp salt
1/2 to 3/4 tsp cayenne
Grated zest and juice of 2 limes (1/3 cup lime juice)
7 garlic cloves, minced
1 medium onion, chopped
1 carrot, peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted white rice
1 lb peeled and de-veined cooked jumbo shrimp, thawed if frozen
2 ounces fresh snow peas, cut into thin strips
Toasted coconut, for garnish

1. In a 4 or 5 quart slow cooker, mix the broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garic and ginger. Stir in the onion, carrot, coconut, raisins, and rice. Cover and cook on low setting for 3 1/2 hours or until rice is tender. Stir in the shrimp and snow peas. Cover and cook 30 minutes longer. Serve garnished with toasted coconut.

Results: All the chopping was a bit of a pain, but this was delicious! I loved the toasted coconut on top. Steven wouldn't eat it, but the rest of us devoured it. This is another recipe from 365 Days of Slow Cooking.

I'm back

I know, I know...you thought I fell off the face of the earth. It has been an extremely busy couple of months, as we sold our house, bought a new one, and moved into a rental home until our new house is ready. Nothing to take the motivation to cook out of a girl like packing up some boxes!

Now that we are (mostly) settled in the rental house, I'm going to attempt to get back to this blog!