Potato Lasagna

     This dish is awesome.  So yummy and pretty painless to put together if you buy the frozen broccoli, pre-diced ham and already shredded cheese.  Try this one soon! 

INGREDIENTS

1 jar Alfredo Sauce

1 c. milk

3 large potatoes, sliced about 1/8 inch thick

5 Tbsp grated Parmesan cheese

1 1/2 c. diced ham

1 (10 oz.) package chopped frozen broccoli, thawed 

2 c. shredded Swiss cheese or colby jack ( I used colby)

salt, pepper, and garlic powder to taste

DIRECTIONS

1. Preheat oven to 400 degrees

2.  Lightly  grease a large baking dish.  

3.  In a medium bowl, whisk together the Alfredo sauce and milk.  Spread 1/4 of the sauce in the bottom of the baking dish.  Sprinkle with 1 Tbsp parmesan cheese and salt, pepper, and garlic powder to taste.  

4.  In a separate medium bowl, combine the ham, broccoli and 1 1/2 c. of the cheese.  Mix well and spread 1/2 of this mixture over the potatoes in the baking dish.  Then top with another layer of potatoes, and sprinkle with salt, pepper, and garlic powder to taste again.  Next, top with the rest of the ham mixture, and finally top with the remaining swiss cheese and Parmesan cheese.  Pour the remaining Alfredo sauce over all. 

5.  Cover and bake at 400 degrees for 45 minutes, then uncover and bake at 350 for additional 25 min. or until potatoes are tender.  Let stand 10 minutes before serving.  

Lobster and Honey Roasted Potatoes

     I'm back!!  I took a leave of absence as I became a new mom to a beautiful little girl, but, she's 6 weeks old now and it's time for me to juggle in these blog posts again!  On August 14 my husband and I celebrated our one year anniversary.  Do you know what that means?  It means my one year cooking challenge ended!  Successfully, if i might add.  I know there aren't 365 posts on here but I did do it.  :)  And it was a blast.  I loved this past year of cooking.  And, surprisingly my life is a lot easier in the kitchen because of this challenge.  I've created habits of planning a menu each week, which means I have a shopping list and rarely have to go back to the store because I've forgotten something.  It's nice to always have what I need on hand and it's been so fun to eat something different every day and to learn so much in the kitchen!  I've had so much fun that I'm continuing.  Not necessarily as a challenge, because I'm not going to stress about it at all and there are quite a few recipes from this past year that I would like to make again, but I do plan on continuing to make new recipes, probably as much as 6 days out of the week.  

     So, here's a meal that I made recently... lobster was on sale at Sprouts so I splurged a bit and bought some.  I had no idea how to prepare lobster, especially how to get to the meat under the hard shell, so I used this tutorial on ehow.  I highly recommend it, it's short and sweet and very informative.  And who knew kitchen shears can cut through lobster shells?  I was skeptical but it worked just like the video said it would.  Here's the recipe I used from allrecipes.com 

INGREDIENTS

• 2 whole lobster tails
• 1/2 cup butter, melted
• 1/2 teaspoon ground paprika
• salt to taste
• ground white pepper, to taste
• 1 lemon - cut into wedges, for garnish

DIRECTIONS

1. Preheat the broiler.
2. Place lobster tails on a baking sheet. With a sharp knifeI or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
3. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.  ( I ended up having to broil it for about 8 1/2 minutes) 

     Lobster is always yummy but I need a bit more practice, it wasn't quite restaurant quality and I'd like it to be closer.  I also made Honey Roasted Potatoes which had the perfect amount of sweetness and was quite the hit with my husband.  

INGREDIENTS

• 1 pound red potatoes, quartered
• 2 tablespoons diced onion
• 3 tablespoons butter, melted
• 2 tablespoons honey
• 2 teaspoons dry mustard
• salt and pepper to taste

DIRECTIONS

1. Preheat oven to 375 degrees F. Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
2. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
3. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Enjoy!

      

Potato and Bean Enchilada Casserole

     This is a great meatless dish that is quick to prepare.  The original recipe is for enchiladas but I have a confession - I HATE working with corn tortillas.  They always crack and it takes forever to roll individual enchiladas.  So, I layer them instead, it takes about 1/50th the amount of time  (Don't quote me on that quick time calculation).  Anyway, this is a fun casserole and I used queso fresco for the first time.  I approve of the cheese because I don't have to shred it, I can just crumble it in my fingers drop it in.  Also, this is proof that I'm no expert and am still a learner myself - no one has ever taught me how to chop cilantro.  Somehow I got it in my head that you have to pull all the leaves off individually because the stems aren't meant to be eaten (I've never noticed any stems in my cilantro that I've eaten in restaurants or at friends houses... ).  In case you were wondering, this takes a ridiculously long time to pick all the leaves off and get them onto a cutting board rather than sticking to your fingers.  With these enchiladas the impending task of pulling cilantro leaves led me to google how to chop cilantro.  Well, you just chop it.  That's all.  Stems and all.  (But make sure you wash it first!  Cilantro is one of the dirtier herbs and it needs a good swishing around in a bowl of water and maybe a 2nd bowl of water)  So, laugh it up, I've been doing things the hard way this past year of cooking! 

INGREDIENTS

1 pound potatoes, diced

3 tsp. Delicioso Adobo Seasoning (recipe below, or buy some already made)

1 Tbl. ketchup 

2 (10 oz.) cans green enchilada sauce

1 bunch fresh cilantro, coarsely chopped, divided

18 corn tortillas 

1 (15.5 oz) can pinto beans, drained

1 (8 oz.) package queso fresco 

ADOBO SEASONING

1 Tbl. lemon-pepper seasoning

1 Tbl garlic powder

1 Tbl. onion powder

1 Tbl. dried oregano

1 Tbl. parsley flakes

1 Tbl. achiote powder

1 1/2 tsp. ground cumin

1 Tbl. salt 

Combine the spices in a small glass jar and seal with an airtight lid.  Shake to blend and store in a cool, dry place.  Makes about 1/3 cup. 

DIRECTIONS

1.  Preheat oven to 400 degrees.  In a bowl, toss diced potatoes together with adobo seasoning (you can use this seasoning for lots of different mexican dishes that you make in the future, it's pretty versatile and adds great flavor) and ketchup.  Bake in the preheated oven for 20 to 25 minutes or until tender.  [NOTE: I don't really know how much 1 lb. of potatoes is so I just estimated how much I would need and mine fit in a single layer of a 9x13 pan with a bit of room to spare)

2.  When potatoes are cooked through, remove from oven and in a bowl, mix potatoes with pinto beans, 1/2 of the cheese, 1/2 of the cilantro and about 1/2 c. enchilada sauce. 

3.  Pour some of the enchilada sauce in the bottom of a 9x13 baking dish, enough to cover the bottom.  Arrange half of the tortillas on top of sauce, overlapping as it fills up.  Spread potato mixture evenly on top of tortillas.  For the top layer, tear remaining tortillas into fourths and arrange on top of potato mixture.  Pour remaining enchilada sauce on top, spreading to cover evenly.  Crumble remaining cheese on top.  Bake for 20 minutes or until hot and bubbly.  Garnish with remaining cilantro. 

This comes together really fast with minimal clean up.  It's tasty and a nice change from the typical green chile chicken enchiladas.  Enjoy! 

Slow Cooker Coconut Chicken Curry

     I love curry.  I especially love curry that allows me to smell it all day as it sits in the slow cooker!  I got this out of a slow cooker recipe book that I'm borrowing from a neighbor.  My husband loved it and licked his bowl clean.  Twice.  

INGREDIENTS

1 Tbl olive oil

4 boneless skinless chicken breast halves

3 medium potatoes, chopped

1 medium onion, chopped

1 can (14 oz) coconut milk

1 c. chicken broth

2-3 tsp. curry powder

1 tsp. hot pepper sauce (I used Louisiana hot sauce)

1/2 tsp. salt

1/2 tsp. pepper

1 package (10 oz) frozen peas

DIRECTIONS

1.  Heat oil in medium skillet.  Add chicken breasts and brown on both sides  (Just brown the outsides, don't cook all the way through since it will cook in the slow cooker).  Place potatoes and onion in slow cooker.  Place chicken breasts on top.  Combine coconut milk, broth, curry powder (I always end up adding lots more curry powder than a recipe calls for to get a legitimate flavor.  The original recipe calls for 1 1/2 tsp. so you can add to taste if you'd like, I used closer to 3 tsp), hot sauce, salt, and pepper in medium bowl.  Add to slow cooker.  Cover and cook on LOW 6 to 8 hours. 

2.  About 30 minutes before serving, add peas to slow cooker and stir.  Cover and let cook for 30 minutes.  Serve over hot cooked couscous or rice.  

Southwestern Salad

     Here's a salad I threw together one night.  Just cook up some chicken - seasoned with salt, pepper, garlic powder and a bit of cumin, then put it on top of some greens with strips of red bell pepper, corn, avocado, and black beans.  Top with cilantro ranch dressing and you have yourself a yummy dinner salad!

Authentic Paella

     I studied abroad in Madrid, Spain for 3 months during my Junior year of college.  Paella is considered the national dish of Spain and I ate it time and time again.  It was always a treat though because it is delicious!  I tried multiple times to get my Spanish madre to let me help in the kitchen because I wanted to learn how to make all of those Spanish dishes that were served to me each night.  Unfortunately culture wouldn't have it, I was a guest, and I just could not help in the kitchen.  So, I have done my best to recreate the paella that I ate there and I do believe I have come rather close.  I couldn't find any recipes online that reflected the paella I was accustomed to eating, so I came up with my own recipe.  I really don't measure, I just keep adding ingredients until it looks good.  For your sake, I'll try to estimate how much to use though, but keep in mind those quantities are flexible.  Just believe me when I say this dish is forgiving so don't stress.  

INGREDIENTS

1 1/2 c. uncooked white rice

3 c. chicken broth

3/4 c. frozen peas

1/2 red pepper, chopped

1/2 medium onion, chopped

1 Tbl olive oil

1 boneless, skinless chicken breast

1/2 lb. small, deveined and cooked shrimp

15-20 cooked mussels

4 lemons

Paella Seasoning OR the following: 

black pepper to taste

1 1/2 tsp. minced garlic

1/2 tsp. salt

1/8 tsp. ground cloves

2 tsp. paprika

pinch of saffron

DIRECTIONS

1.  Preheat oven to 475 degrees.  

2.  Combine rice and broth in a medium sauce pan.  Bring to boil over high heat and then cover, reduce heat to low, and simmer for 15-20 minutes until rice is done.  

3.  In a paella pan (or a wok if you don't have one... a paella pan is large and shallow, which is key.  So, you could also use a large frying pan and then transfer to a shallow baking dish as well) heat olive oil over medium heat.  Add chopped chicken breast, minced garlic, and onion.  Cook until chicken is cooked through. 

4.  Add the shrimp, peas, and red pepper.  Cook over medium heat for 5-7 minutes.  

5.  Slice the lemons. 

6.  Stir in rice.  Add remaining seasonings,  I just use a paella spice mixture that I brought back from Spain but the italicized spices above are the ingredients of that paella spice.  I estimated the amount to use to achieve the desired taste so be sure to taste test and make sure it's to your liking.  The SAFFRON is key though.  Paella isn't paella without saffron!  After adding spices (I usually add, taste, add, taste, add, taste and add some more!  The rice shouldn't be ultra flavorful but it also shouldn't taste too plain)  squeeze the juice of 2-3 slices of lemon over the rice mixture and stir.     

7.  Spread evenly into a shallow baking dish (or paella pan if you happen to have one), arrange remaining slices of lemon around the edges and bake in oven for 7-10 minutes.  

8.  Meanwhile, make sure your mussels are heated.  I used the pre-cooked and debearded mussels from a bag.  If you are doing this, then you just need to steam them in a pan in about 1/2 inch of water until they are heated through and open.  Discard any mussels that do not open.  

9.  Remove the paella dish from the oven and arrange cooked mussels throughout.  

10.  The paella is meant to be flavored with lemon to taste after serving on individual plates.  

Serve paella with a baguette or loaf of french bread and DO NOT slice the bread!  Whenever I make this I am sure to let everyone know they have to pass the bread around and just tear pieces off at will.  It's the authentic way of doing things!  In Spain, I never had my bread sliced, everyone eats bread daily and everyone tears pieces off all throughout the meal.  I hope you can make sense of the recipe, it's really trial and error every time I make it so just keep a tasting spoon handy.  This is really great and healthy so do try it and enjoy the cultural experience! 

Cinnamon Apple Streusel Muffins

    
     I had a craving for Apple Streusel Muffins the other day but when I went to make them I discovered I was short on about half of the ingredients.  I refused to let that deter me and instead made up my own recipe based on what I had.  The result was a pan full of the most moist, flavorful, delicious muffins I've ever made! Be careful, these are addicting!

INGREDIENTS (16 muffins)

1 1/4 cup all-purpose flour

3/4 cup wheat flour

1/4 cup sugar

3/4 cup brown sugar

3 teaspoons baking powder

2 1/2 teaspoons ground cinnamon

1/4 tsp. nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/2 cup sour cream

1/2 cup honey nut cream cheese (you can also use regular)

1/4 cup butter or margarine, melted

1 cup chopped, peeled tart apples

1/2 cup apple sauce

1/3 cup chopped pecans

TOPPING

1/4 cup brown sugar

3 tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

3 tablespoons cold butter or margarine

3 tablespoons uncooked oatmeal

DIRECTIONS

1. In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream, cream cheese, apple sauce, and butter. Stir into dry ingredients just until moistened. Fold in apples and pecans. Fill greased or paper-lined muffin cups two-thirds full.
2. For topping, combine sugar, flour,oatmeal, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin (or more if you want! Pretty sure I did). Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.