Lemon Pepper Fettuccine

I like to make quick and easy meals during the week since preparing dinner also coincides with feeding my daughter and getting her ready for bed. This is a very easy dish to throw together...add a bag salad and some garlic bread and you have a full meal...done in less than 25 minutes! The only thing I would do differently next time with this recipe is to make the sauce a bit thicker.

Lemon Pepper Fettuccine (Food Network Magazine March 2010)
Kosher salt
12 ounces fettuccine
1 Tbls unsalted butter
1 large shallot, minced
1 1/4 cups heavy cream
1 large egg yolk
1 to 2 tsps finely grated lemon zest
1/3 cup grated pecorino cheese, plus more for garnish
Freshly ground black pepper

Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water. Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 tsps pepper. Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with salad and crusty bread, if desired. Serves 4. WW 13pts.

Spinach-Pasta Toss

This is a quick and easy meal to throw together; although if I choose to make it again, I will make several changes to the recipe (noted below).

Spinach-Pasta Toss (Kraft Foods)
1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
2 cups multi-grain penne pasta, uncooked
1 cup water (I would omit next time as not all the liquid was absorbed into the pasta)
1 pkg (9 oz) baby spinach leaves (I would use half this amount next time)
1 cup shredded Italian three-cheese blend

Bring tomatoes, pasta and water to boil in large saucepan, stir. Cover; simmer on medium-low heat 10 minutes. Uncover; simmer 1 min. or just until pasta is tender. Add half the spinach; simmer, covered, 2 min or until wilted. Stir. Repeat with remaining spinach. Serve topped with cheese. Makes 6 servings.

Herb Biscuits

I recently came across this recipe which I tore out of an old Woman's Day magazine, and wondered why I hadn't tried it sooner?! I often make the garlic cheddar biscuits from Bisquick mix but never thought to change it up and add herbs (or anything else for that matter). I put a little too much pepper in these biscuits, but overall I thought they were great....a quick and easy biscuit to accompany a variety of meals.

Herb Biscuits

3 cups Bisquick

1 Tbls chopped fresh chives, rosemary, thyme, dill or parsley

1/4 tsp pepper

3/4 cup milk

Heat oven to 450 degrees. Combine all ingredients in a bowl until soft dough forms. Knead on surface sprinkled with baking mix, until dough holds together. Roll dough until 1/2-inch thick; cut with a 2-in round cutter. Place biscuits 2 inches apart on ungreased baking sheet. Bake 10-12 minutes or until golden brown. Makes 12.

As a bonus...here is another variation which I haven't tried yet, but sound delicious! I'll have to wait another month or so and try these once I'm on my pumpkin kick.

Pumpkin-Pie Spice Variation

Omit herb; mix 1/2 cup chopped walnuts and 2 tsp pumpkin pie spice into baking mix. Reduce milk to 1/2 cup; stir 1 cup canned pure pumpkin and the milk into baking mix. Prepare as above.

Angel Lush

I needed a quick dessert to take for a church luncheon this afternoon. I have made this Angel Lush before and remember it not only being quick and easy to make, but also a great summer dessert!
Angel Lush
1 (10-in) angel food cake
20 oz can crushed pineapple, undrained
3.4 oz box instant vanilla pudding
1 cup whipped topping, thawed
a few strawberries for garnish

In a medium mixing bowl gently combine pineapple, pudding mix, and whipped topping. Cut angel food cake in to three layers. Between each layer, spread 1 cup of pineapple mixture, ending with the pineapple mixture on top. Garnish the top layer with sliced strawberries. Refrigerate at least one hour to set. Serve cool or at room temperature. Serves 8.

Grilled Fish Steaks

My husband and I enjoyed this dish, this past weekend. I don't seem to have the ability to make fish look appetizing in pictures, therefore I didn't bother taking one. However, this recipe is so easy and delicious...I highly recommend you give it a try!

Grilled Fish Steaks (found on Allrecipes.com)
1 clove garlic, minced
6 Tbls olive oil
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1 Tbls fresh lemon juice (I didn't have "fresh" so instead squeezed it from a plastic lemon!)
1 Tbls chopped fresh parsley
2 (6 oz) fillets halibut

In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place the halibut fillets in a shallow dish or resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in refrigerator for 1 hour, turning occasionally. Preheat grill for high heat and lightly oil grate. Remove halibut fillets from marinade and drain off excess. Grill fillets 5 minutes per side or until fish is done when easily flaked with a fork.

Great Wrap for Picnics or an Easy Dinner

My husband and I recently tried a Southwestern Chicken Wrap for dinner. It is very easy to put together and would be a great dish for Spring/Summer.

In a bowl whisk together:
3/4 cup reduced-fat sour cream
2 Tbls lime juice
dash salt and pepper

Spread 4 sandwich wraps with sour-cream sauce, leaving a 2 inch border. In center of wraps, dividing ingredients evenly, layer:
3 cups baby spinach
3 cups shredded cooked chicken or turkey
1 can drained and rinsed black beans
1 thinly sliced large tomato
small red onion
avocado

Fold two sides of wraps over filling, then roll tightly, ending seam side down.

Easy Fruit Salad

My mom has made Five Cup Fruit Salad for as long as I can remember, and it became a fast favorite with me. I love the mixture of fruit with coconut and marshmallows! I needed something to take as a side for Easter dinner this past Sunday at a friend's house and the first thing that came to mind was this salad. It is perfect for Spring/Summer and extremely fast and easy to throw together.

Five Cup Fruit Salad
1 cup mandarin oranges, drained
1 cup pineapple chunks, drained
1 cup shredded coconut
1 cup miniature marshmallows
1 cup sour cream

Mix all ingredients in large bowl until well combined. Refrigerate until ready to serve.

Pistachio "Green" Bread

I came across this recipe around St. Patrick's Day. I needed something quick and easy to take to Bunko that fit with the St. Patrick's Day theme and this certainly fit the bill. Who doesn't love a cake mix recipe?

Pistachio "Bread"
1 box yellow cake mix
1 - 3 1/2 oz pkg instant pistachio pudding
4 eggs
1/2 cup oil
1/4 cup water
1 cup sour cream

Mix all ingredients well and pour into two greased loaf pans. In a small bowl mix 1/4 cup sugar and 1 tsp cinnamon. Sprinkle mixture on top of bread and press firmly into bread before baking. Bake at 350 degrees for 40 minutes. (I checked my bread at 35 minutes and it was done.)

Brown Sugar Glazed Salmon

I'm always looking for good salmon recipes. It really isn't my favorite fish, but my husband likes it and I try to incorporte fish into our diets at least a few times a month. This is one recipe I'll keep around, it's easy and delicious!

Brown Sugar Glazed Salmon (Taste of Home - Dec/Jan 2009)

1 Tbls brown sugar

2 tsp butter

1 tsp honey

1 Tbls olive oil

1 Tbls Dijon mustard

1 Tbls soy sauce

1/2 to 3/4 tsp salt

1/4 tsp pepper

1 salmon filet (2 1/2 lbs)

In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes. Place salmon in a large foil-lined baking pan; brush with brown sugar mixture. Bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork. Serves 8.

Black Bean Soup

I needed something quick and easy to throw together for dinner last night, as I had another function to attend. (I'm looking forward to a night at home soon!) This soup fit the bill and had a lot of flavor for something so simple. I used canned black beans which really cut down on the time. Besides, since living in a high altitude location, I didn't want to mess with dry beans and the experiment to see how long it would actually take them to soften up when cooking. Black Bean Soup (Mesa Grill by Bobby Flay)

1 pound dried black beans, or 3 cans black beans, drained and rinsed

2 Tbls olive oil

1 medium carrot, peeled and coarsely chopped

1 medium Spanish onion, coarsely chopped

3 cloves garlic, coarsely chopped

1 cup red wine

3 jalapeno chiles, roasted, peeled, and seeded

1 poblano chili, roasted, peeled, and seeded

4 cups chicken stock, low-sodium chicken broth, or water

2 Tbls fresh lime juice

salt and pepper to taste

I also used shredded cheese and sour cream as a topping.

If using dried beans, pick over them to remove any stones, put them in a large bowl, and add enough cold water to cover by at least 2 inches. Let soak for at least 8 hours or overnight. Drain well. Heat the olive oil in a medium saucepan over medium heat. Add the carrot, onion, and garlic and cook for about 5 minutes, or until onion is translucent. Add the wine, bring to a boil, and cook until reduced by half. Add the beans and reduce the heat to medium. Add the jalapenos, poblano, and stock and simmer for 30 minutes if using canned beans, or 1 1/2 hours if using dried, until the dried beans are cooked through. Remove from the heat and add the lime juice, and salt and pepper to taste. Using a blender or food processor, puree half of the soup and return it to the pot. Bring to a simmer before serving. Ladle the soup into individual bowls. Serves 6-8.

Monster Mix

This is an easy snack that travels well and gives you a boost of energy. It will also satisfy your salty and sweet cravings! I have bought a mix like this at the grocery store, but after looking at the list of ingredients, I figured it would be very easy to throw the mix together myself and it would end up being a few dollars cheaper in the end. The container in the picture is one I decorated (with the help of my friend, Wanda). It's a glass mason jar with a sticker/wall applique rubbed on the side and jingle bells glued to the top (so you always know who's sneaking in the jar!).

Monster Mix
2 cups cocktail peanuts
1 1/2 cups raisins
1 cup M&M's
1/2 cup chocolate chips
1/2 cup peanut butter chips

Pour all ingredients in mixing bowl and mix with spoon or hands until well combined. Put into container of choice. Easy, quick, and satisfying!

Can't get enough Pumpkin!

I love this time of year and all the pumpkin recipes that come out! It must be something about filling your house with the smell of warm spices and sitting down with a comforting treat and hot chocolate (or coffee if you prefer). This is seriously the easiest recipe I have ever made. I have to give credit to my friend, Wanda, for publishing the recipe on her blog and for making them one morning when I was at her house. Wanda made her muffins in shaped muffin tins and the tops were so smooth. I'll have to ask her how she got the tops smooth, as mine turned out lumpy, but the flavor was just as good. Okay, grab your pen and paper to take down this recipe.....actually, you can probably just memorize it, it's that easy!
Pumpkin Muffins

1 box spice cake mix

1 can pure pumpkin

Preheat oven to 350 degrees. Mix both ingredients together (add a Tbls of water if you are having trouble mixing). Fill muffin cups and bake for 15-20 minutes. I tested mine after 15 minutes and they need about three minutes longer. Cool on wire rack, remove from muffin pan after 5 minutes. Enjoy!

"Hawaiian" Brownie Bites

Tonight is the first Bunko game for this year and the theme is 'Hawaiian'. We are asked to bring a snack to share so I came up with Hawaiian Brownie Bites. I used a boxed brownie mix, dropped the prepared mix by scoopful into a mini muffin pan and baked. Once they came out of the oven, I used the back of my scoop to make a small indentation on the tops to form a cup. I then filled it with whipped topping sprinkled with toasted coconut and chopped macadamia nuts. Easy, quick, and delicious!

Parsleyed Parmesan Fish

As I was going through my cookbooks recently, this fish recipe stood out as one I thought my family would enjoy. It also is quick and easy to make, a bonus for me! My husband and I had this dish for dinner tonight, and although it was very good, I would not serve it again during the summer. I used Halibut steaks which is a very meaty fish, and the dish had a very rich taste. It would be much better in the Fall or Winter, just a little too heavy for the summer.

Parsleyed Parmesan Fish

1/2 pound fresh or individually frozen (thawed) fish fillets (I used Halibut)

2 Tbls grated Parmesan cheese

1 Tbls Italian-style dry bread crumbs

1 Tbls fresh chopped parsley

2 tsp butter, melted

Heat oven to 450 degrees. Grease broiler pan rack. Place fish fillets in single layer on rack in broiler pan. Mix remaining ingredients, sprinkle over fish. Bake uncovered 12-16 minutes or until fish flakes easily with fork.

I think this breading mixture would be great with chicken as well!

Chicken Caesar Wraps

Tonight's dinner recipe comes from the Betty Crocker "Cooking for Two" cookbook. My husband and I received this book as a wedding gift and have tried quite a few recipes out of it. I was in the mood for something quick yet "summery" for dinner. I came across the recipe for Chicken Caesar Wraps and felt it fit the bill. Not only that, it is designed to only feed two people, so no leftovers to worry about!



Chicken Caesar Wraps
8 small romaine leaves
2 Tbls chopped red onion
1 Tbls shredded Parmesan cheese
2 Tbls Caesar dressing
2 garden vegetable flavored flour tortillas (I used regular flour tortillas)
2 hard-cooked eggs, sliced (I omitted the eggs, as my husband does not like them)
1 Roma (plum) tomato, sliced
1 cooked chicken breast, sliced

Toss lettuce, onion, cheese and dressing to coat. Place lettuce mixture evenly down center of each tortilla. Top with eggs, tomato and chicken slices. Fold up one end of tortilla about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down; secure with toothpick if necessary.

5-Minute Southwest Layered Salad

With warm weather (finally) here, I am wanting to spend more time outside and not in the kitchen. Those of you with hectic summer schedules, who also want to serve your family a healthy meal (rather than fast-food); this recipe is perfect! I came across the recipe in the Kraft Food & Family, Summer 2008 magazine. If you do not already get this magazine, sign-up at http://www.kraftfoods.com/, it's FREE!

5-Minute Southwest Layered Salad
6 cups torn romaine lettuce
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) whole kernel corn, drained
1/2 cup thick and chunky salsa
1/2 cup of your favorite cheese, crumbled or shredded
1/2 cup ranch dressing
1 cup broken tortilla chips

Place lettuce on serving platter or in bottom of glass serving bowl. Cover with layers of beans, corn, salsa and cheese. Drizzle with dressing; sprinkle with chips. Makes 4 servings, 1 1/2 cups each.

Personal Pizza

Today for lunch I decided to make a personal pizza. I found personal size pre-made pizza crusts at the grocery store and thought they would be perfect for me when my husband is away on business or for quick and easy meals. I chose to top mine with pesto sauce and tomatoes, but feel free to use whatever toppings you enjoy!



Personal Margherita Pizza
1 personal size pre-made pizza crust
1 small tomato, thinly sliced
4 Tbls pesto sauce
1/4 tsp red pepper flakes
1/2 cup shredded mozzarella cheese

Spread pesto sauce on pizza crust; top with tomato slices, cheese, and red pepper flakes. Bake in a 425 degree preheated oven for 10 minutes. Slice and serve!

Peppy Provolone Pizza Slices

This is one of my favorite quick and easy recipes! I needed something to make from ingredients I had at the house already, and something that wouldn't have any left-overs, as my husband and I are going to see some of our best friends in Washington DC tomorrow!

Peppy Provolone Pizza Slices
1 pound frozen bread dough
8 ounces pepperoni
8 ounces sliced provolone cheese
1 cup sliced jalapeno peppers (optional)
pizza sauce for dipping

Thaw bread dough on a greased 15x2 cookie sheet, according to package directions. Roll dough into greased pan. Place two rows of pepperoni down middle section of bread dough, top with 4 slices of provolone cheese, and half of the peppers. Fold over left side of dough to top the filling (you should still have 1/3 of dough left on your right side). Repeat the filling to create a second layer. Fold the right side of dough over top and crease around the edges to seal. Bake in a 350 degree pre-heated oven for 20-25 minutes. Serve with warm pizza sauce for dipping.