Quickie Quiche: Tomato, Spinach and Cheddar

 

Do you ever feel like every meal is running together? The same ingredients rearranged?  I know I do.  One night I decided to mix it up a little, and have some Quickie Quiche for dinner.  I know, Quickie Quiche is a really clever name....yet, I feel confident I am not the first to use it.  Oh, well! On to the quiche.

The great thing about quiche is that you can make it so many different ways, and eat it at any time of day.  Bacon and spinash.  Asparagus and cheese.  Mushroom and tomato.  You get the picture, eggs go great with everything.  You can make it heartier or lighter depending on what you add to the magical mix, not to mention it is a great way to pack a bunch of veggies into one meal.  Using store bought crush makes it a super-quickie quiche, but make your own if you prefer. I always make a pretty big one, it goes fast!

Tomato,Spinach and Cheese Quiche

1 pie crust
6 eggs
1/2 cup milk
kosher salt and pepper to taste
1 tomato, sliced thin
1/2 cup thawed (frozen) or wilted(fresh) spinach leaves
1 cup shredded sharp cheddar

Preheat the oven to 425 degrees. Bake the crust alone for about 7 minutes, or until the surface is set and no longer moist to the touch.  Lower the oven to 375 degrees.
Beat the eggs and all the ingredients besides the sliced tomato.  Pour the mixture into the crust, and arrange the tomatoes on top.
Bake at 375 degrees for 20-30 minutes or until the top is golden brown and puffed.

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What's For Dinner?

I am not feeling well.  At all...leaving a big, gaping hole in the part of the day where dinner is supposed to be.  Right now I am preparing to give my children a "breakfast for dinner" but have no clue what I will be eating myself. 

What's for dinner at your house?

Sweet and Sour Chicken

Okay, so I have to start out by saying that I had no parts in coming up with this recipe.  I only succeeded in making it deliciously without many of the items on what I consider to be a sprawling ingredient list, and in a mere portion of the time.  It turned out to be a winner with lean protein, tons of veggies and a sweet but not overly sugary sauce that everyone pretty much loves.*Brushes sugar from shoulder* Now that I'm done bragging about my culinary prowess and chameleon like adaptability in the kitchen, let's move on to the method and ingredient list.

First of all, this recipe is actually for Sweet and Sour Pork (butt) which was changed to chicken. I nixed some of the fresh items like ginger, shortened the marinate time for the chicken and eliminated the deep frying in favor of a saute in a shallow pan of oil. I also omitted the celery because it just seemed wrong to me. Celery? In Sweet and Sour Chicken?


I ended up making substitutions for about half of the ingredients, and it was a smash hit with everyone around the dinner table.  To save money, I pulled two breasts from one whole chicken cut up.  As always I stashed the neck and back in the freezer for stock making, and made the other six pieces into Oven Fried Chicken for another night.  One chicken, two meals, happiness all around!  I will post the recipe with my changes since I think that the ingredients I used are more likely to be found in YOUR fridge/pantry today since you will be making this at your next meal immediately following a thorough reading, commentary and sharing of this post via all of the social networks you are a part of.  You will.  Trust me!

 Sweet and Sour Chicken
2/3 cup soy sauce
2 teaspoons minced garlic
1/2 ground ginger
1/2 cup flour, separated in half
2 chicken breasts, cut into cubes
Kosher salt and pepper
1 tb. oil , plus more for saute (canola, olive, whatever you like)
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon vegetable oil
1/3 cup large diced onion
1/3 cup carrots sliced 1/4-inch thick, on a bias
1/3 cup large diced red bell pepper
1/3 cup large diced green bell pepper
1/2 can pineapple chunks

1. In a large non-reactive bowl, combine soy, garlic, ginger, and half the flour Season the pork generously with salt and pepper. Place the chicken in the bowl and toss to cover. Marinate in the refrigerator for 1 hr.

2. Drain off any excess marinade and dredge the chicken in the remaining flour seasoned with salt and pepper. In a large frying pan heat enough oil to cover the pan to 350 degrees F. Fry the chicken in batches until golden brown, flipping each piece half way through. Drain on paper towels. Reserve on a warm plate.

3.In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.

4. In a small roasting pan heat the tablespoon of oil. Place the vegetables into the pan, allow them to soften for about 2 minutes then add the chicken pieces and cover with the ketchup mixture. Bring to a simmer and cook until the chicken is cooked through.

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Shrimp Etoufee, The Easy Way

Hello bloggers, sorry it has been so long.  Sometimes life just takes a hold of you and takes you for a ride, ya'll can understand that right? I knew you would :x <----a kiss for you

I went to a wonderful Cajun restaurant in Charlotte called Bordeaux's for Eid, and had a wonderful shrimp etoufee topped with a blackened whitefish.  It was so good I nearly ordered another one.  Not to go, to eat a second time around.  Alas, I decided one day that I would endeavor this dish at home.  When the time came for me to make it, I looked up some recipes and found ones with ingredient lists miles long.  Let the intimidation begin!

I decided to tackle this one on my own, using the ingredients and spices in other recipes as an inspiration for my own.  And guess what? It worked!  I put this dish together in about 20 minutes, then put on some rice while it simmered for about 30 minutes and as though through some divine inspiration everything came together right around the same time.  Rice: perfectly steamed, etoufee: perfectly spicy,warm and the perfect texture.  Best of all, it was easy!

Shrimp Etoufee

Prep Time: 20 mins  Cook Time: 30 minutes
Cost: $9.64      Servings: 4-6

1 lb of cleaned shrimp
1/2 cup oil
1/2 cup flour
1 chopped onion
1/2 green bell pepper, chopped
3 stalks celery, chopped
1 tb. chopped garlic
1- 14.5 oz can chopped tomatoes
1/4 ts. cayenne pepper
1/2 ts. black pepper
1 ts. salt
1/2 ts. garlic powder
1/4 ts. onion powder
1 bay leaf
2 cups water or stock (shrimp if you have it!)

1. Add the flour and oil to a large stockpot or dutch oven to make a roux, and let it cook about 15 minutes until it is a caramel color.  Add the vegetables and garlic then allow them to soften for about 5 minutes.
2. Add in the stock,tomatoes with their juice and all of the spices and stir to combine.  Bring the mixture to a boil and turn down to low heat, simmer for 20 to thirty minutes.
3. Add shrimp and cook for an additional 3 minutes or until the shrimp are cooked.

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Pizza and Pondering on a Friday Night

Sometimes I ask myself why I blog.  I am not no more of an extraordinary home cook than many bloggers online.  I don't necessarily always cook the most elaborate meals, or the most exotic.  And I certainly don't often have access to the finest ingredients money has to buy.  But I do know what I CAN do.  I can stretch 2 chickens into four meals for four people.  I can create entire meals under $5.  I can mix organic and natural foods in my family's diet on a budget.  I can make delicious food that doesn't require any level of cooking skill, intricate tools or a lot of time.  And I can certainly love the feeling I get when I go into the kitchen and make something so good that I feel like someone else needs to know about it!  So I will continue to try my best to bring you recipes, information and tips that get me through my day to day trials in the kitchen, and beyond.........Whew! With all that said, let's talk about pizza.

I don't know many people who have a whole lot of luck at making really good homemade pizza dough.  I love pizza but there's nothing I hate more than shelling out $30 for a pizza night and getting some suck-a$$ pizza! It's always 50/50 with these pizza places, sometimes a hit and sometimes a major, major miss.  Actually for me it's more like an 80/20 miss-hit ratio.  So after some research online, I found a great dough recipe and made pizza without even getting out a pot for the sauce! Not to mention the obvious health benefits of making your own food as opposed to eating out, and saving MAJOR dough (<-----pun intended).

Happy Helper/Eater #1

Happy Eater #2

The best thing about this dough recipe is that it is so simple, and can be ready to bake in an hour if you wait until the last minute on a weeknight.  Or you could fancy it up with toppings for a girls' night or game day with the guys.  If you make it ahead, this is literally at 15 minute, $5 dinner kind of night.  It also works well regardless if you like thick or thin crust.  Some variations I made on this recipe:

• I also substituted instant yeast for active dry yeast.  If you have instant yeast, you don't even have to start the yeast in warm water, just add it in with the dry ingredients before adding to the wet.  
• I also par-baked the crust for about 7 minutes before adding the toppings to prevent sogginess.  
• For the sauce, I opened a can of crushed tomatoes and spooned it onto the crust, then sprinkled lightly with garlic powder, a pinch of salt, and a sprinkle of Italian seasoning. Add movie and enjoy!

Altered from Jay's Signature Pizza Crust

 Prep Time: 5 min + 1 hr proof time    Cook time: 15 minutes

Cost:  $6.23 for two pizzas       Servings: 2 large pizzas

• 2 1/4 teaspoons active dry yeast (I substituted instant)
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.(Skip if using instant yeast)
2. Stir the salt and oil into the yeast (or water/sugar) solution. Mix in 2 1/2 cups of the flour, adding instant yeast to flour if you're subbing for active dry.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 500 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

How 'Bout Them Apples! 5 Uses for Homemade Applesauce

It's finally fall in North Carolina.  Granted, the calendar says November 2, but we haven't seen many consecutive cool days until the past week.  And now that the air is crisp and the leaves are so many shades of gold, red and brown it's prime time for apples!

Before a few weeks ago, I never ever had homemade applesauce.  All I ever has was the store bought variety, which I ate and sort of like.  But when I made my own from a bunch of honeycrisp and gala apples, I fell in love and so did Elias. He barely left any for the rest of us! All you do is get a large pot, fill it with your peeled and cored apples, and add enough water to cover.  Add sugar and cinnamon to taste (or maybe brown sugar, or fruit puree...), and cook until the apples reach the desired texture.  If you want some chunky and some a little smoother, remove part of the applesauce when it is chunky and allow the rest to continue to cook down.  I dare even call this a recipe...

Unless you have children, you might think that to make homemade applesauce is more trouble than its worth.  What will you do with such a large quantity? The best part of making things yourself is that you can control the outcome.  You can make your applesauce the texture and level of sweetness you would like, depending on what you will use it for.  I came up with these ways, but I'm sure you can get creative and come up with more of your own.  Comment and let me know what else you came up with!

1.  Yogurt-  Use chunky applesauce as a stir in for plan or vanilla flavored yogurt.  I buy a large container of Stonyfield Farm brand and add the applesauce to sweeten and flavor it.  You save a ton compared to buying the individual cups, especially for organic!

2. Oatmeal-  Add a couple spoonfuls of your chunky applesauce to a pot of oatmeal, or you can even add it to uncooked oats and water to microwave.  Quick, and lots more flavor than those little packets.

3. Fried Pies or apple dumplings-  For a quick fried pie add about 1 tablespoon of filling between two flattened crescent rolls or a rolled out flaky biscuit and fry in hot oil, or use the Pioneer Woman's Recipe for Apple Dumplings using the applesauce instead of sliced apples.  Believe me, you will make these again and again.

4.  Side Dish-  Cooked apples are a great side dish for dinner.  Do you have picky eaters? Sometimes when you can't get them to eat vegetables try a fruit at dinner instead!

5.  Dessert Topping-  Warm up some chunky applesauce with a little caramel and spoon over ice cream or cheesecake.  Then tell yourself it's a serving of dairy and fruit for the day :)

Meatball Madness

Rhymes with Rasheed is not a man that takes very kindly to sandwiches at dinner time.  His definition of dinner is a protein, starch and vegetable that are separate and identifiable on a plate.  So to get him to try something a little different I thought I would take some meat and cover it with cheese!

Meatballs are a comforting, versatile way to stretch your monthly menu.  This recipe is a basic meatball that I use for meatball subs, spaghetti, Caribbean meatballs, meatballs with gravy and a number of other things.  It is flavorful but subtle, so if you wanted to you could make a bunch to freeze instead of buying the frozen ones which tend to include more "mystery" than meat. 

Meatballs 
Prep Time 3 minutes     Cook time: 20-25 minutes
Cost: $2.86                 Servings: 4

1 pound ground meat (beef, turkey, or chicken)  
1 1/2 ts. kosher salt, to taste  
1/2 ts. black pepper  
1/2 ts garlic powder  
1/4 ts. onion powder  
1 egg
2 slices bread
approx. 1/4 cup milk


Add salt,  pepper, garlic powder and onion powder per pound.  Soak one or two slices of torn up bread in enough milk to cover and let it soak until the bread starts to break up, and add to meat along with egg.  MIX THOROUGHLY.   Portion by the heaping tablespoon and brown in olive oil, or bake at 425 until golden brown and cooked through, around 20-25 minutes depending on size.

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For meatball subs, butter split sub rolls and toast at 425 degrees for 8-10 minutes or until golden.  Add 4 meatballs to each roll and top with shredded melting cheese of your choice.   Bake for another 8-10 minutes or until cheese melts.   

Hearty Lamb Stew

Let me start out by saying this: I do not like curry, or rather I have not like it.  This is because the flavors are often too overpowering and aggressive for me.  That might suit someone who is used to these bold flavors, but for me it has always been slightly off putting.  And frankly, it's intimidating.  I am, after all, a Southern bred girl who was never really exposed to international flavors and cuisines until my adult life.  Americanized versions of Chinese, Japanese, Italian and Mexican was pretty much the extent of my adventures in food (Note: let's be clear, these foods are often DAMN tasty!).

Rhymes with Rasheed is another story altogether.  He has eaten many foods from people of many different cuisines and backgrounds, and likes all kids of things that I previously would not even look at, let alone eat.  So this lamb stew is a meeting point for us.  It utilizes lamb, some Eastern spices, and the widely loved flavors of carrots, onions and sweet peas.  Elias loved it -- he ate his first plate before I could dish out everyone else's and then ate two more servings.  The stew went so fast, I ended up eating a PB sandwich afterwards because there was almost none left for me!  The flavor is there, but it's not knocking you over and is a good dish for those of us just starting to experiment with new flavors.

I used cubed lamb shank with the bones in for this, then removed the bones after cooking. But you could easily use any other part of the lamb, or replace with beef or chicken for an equally tasty alternative.  If you wanted to make it vegetarian you can leave out the meat altogether and add potatoes.  Lamb is more expensive than beef or chicken, but since the other ingredients are household staples that most of us typically keep around, the dish is still pretty affordable.  If you don't usually keep tumeric around, check the International foods aisle of your grocery store, you are likely to find smaller packages of spices that are more affordable than the ones on the spice aisle in the fancy glass bottles!

Hearty Lamb Stew

Prep time: 15 minutes     Cook time: 2:30

Price: $12.42         Servings: 4-6

2 lbs. lamb meat
1/4 cup flour
1/2 cup peas
1/4 cup chopped carrots
1/4 cup chopped onions
1 large garlic clove, chopped
1 1/2 ts. tumeric
pinch of allspice
pinch of cumin
kosher salt and black pepper to taste

1. Preheat a stock pot over medium-high heat and drizzle with oil.
2. Season the meat with salt and pepper, and dust with the flour to coat.  
3. Brown the meat in batches, and remove them from the pan.  Add the onions and garlic and soften.
4. Return the meat to the pan, and add enough water to cover. Then add the carrots, peas, tumeric, allspice, cumin and salt and pepper to taste.  
5. Cover and cook over high heat for 20 minutes, then reduce to a simmer for at least two hours. Serve hot over rice.

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Beef Vegetable Stew with Black Pepper and Cheese Croutons

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When the weather is getting cool, there's nothing quite like a big bowl of something warm and good, and this beef vegetable stew really hit the spot.  But then when you add in the black pepper and cheese croutons, things really start to get good.  Really, super comforting.

My husband isn't a very big fan of light fare like soups and salads when dinner time rolls around.  I'm trying to slowly change his mind and offer lighter alternatives, but he loved this traditional stew with the twist of the black pepper and cheese croutons.  When you think about it, Americans are one of the few cultures that I know of that eat their biggest meal of the day in the evening.  The Spanish are infamous for their leisurely lunches known as la comida,the largest meal of their day, in the late afternoon and then enjoy a siesta, their afternoon nap which can last up to two hours (wouldn't that be nice!).  With all of that said, I am trying to keep as many meals as light as possible.  You can make this with any combination of your favorite vegetables, or leave out the meat altogether. This stew and cheesy crouton was just the right combination: light, but filling and oh so good!

Beef Vegetable Stew

Prep time: 15 minutes Cook time: 30 minutes

Cost $6.57    Servings: 6+

1/2 of a zucchini, chopped and cubed

3/4 c. corn kernels

1/2 an onion, finely chopped

1/2 cup carrots, cubed, shredded or grated

3 medium potatoes, peeled and cubed

1/2 pound stew meat or beef, in 1/2 inch cubes

2 tablespoons olive oil

kosher salt and black pepper

1 teaspoon garlic powder, or 2 cloves of garlic

1/2 teaspoon onion powder

1- 28 oz. can crushed tomatoes

1- 28 oz. can petite diced tomatoes

2 tablespoons tomato paste

1. Heat the olive oil over medium heat in a large pot until it glistens and ripples.
caramelized onions

2. Brown the meat, adding it to the pan so that there is space between each piece.  If necessary, cook the meat in batches but be sure not to overcrowd the pan. Remove from pan.

3. Add the onion and fresh garlic if you're using it, and soften the onions then add the meat back to the pot.

4.Add the crushed and diced tomatoes, the tomato paste, garlic and onion powder and season with salt and pepper. Let the mixture heat through, then add the potatoes.

5. Wait 5 minutes, and add the zucchini, corn and carrots.

6.Leave the soup as is, or mix two tablespoons of flour with 1 tablespoon of butter or butter substitute in a small dish until combined and add it to the soup to thicken the texture.  Cover and on medium-low heat for 25 minutes. 

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Black Pepper and Cheese Croutons

1/2 loaf of thin sliced Italian bread

3 tablespoons grated Parmesan cheese

croutons with olive oil1/4 cup Mozzarella or Italian blend cheese

cracked black pepper

olive oil for drizzling

1.Preheat the oven to 425 degrees. 

2.Spread the bread out on a sheet pan, and drizzle with olive oil.

3.Bake the bread for 8-10 minutes, or until the bread is browned and crisp on top.

4.Add the mozzarella or Italian cheese, then the Parmesan cheese, and top with a sprinkle of black pepper. 

5.Return to the oven for another 5-7 minutes or until the cheese is melted, bubbly and brown.  Eat. Enjoy.

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Easy Oven Fries

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Today I faced the same dilemma many of us face on many nights: eat out or eat in.  After a busy week, a night out at a restaurant can be a good break and saves some cooking and cleaning up time so there's more time for fun.  But then there's the EXTREMELY inflated price of restaurant food, and the fact that unless you're going to a unique or upscale restaurant, you're getting an added-fat, added-sodium, added-preservative version of things you usually cook at home.  Not to mention that for  those of us with little ones it means a trip, which in turn means rounding up bottles, diapers, wipes, bibs, baby this, baby that.  It's good for every now and then but it can be more trouble than it's worth.  I started out sending Shaheid to the store for a pizza, and ended up whipping up these darn tasty baked fries with a burger for our Saturday night fare.  The burger is just a 96/4 patty with 2% sharp cheddar cheese slice, grilled onions, pickles, lettuce and tomato on a whole wheat roll.  But the fries....the fries are the real star here.  Sure, they're not as crispy as deep fried potatoes, but what could be more flavorful than crispy potatoes with Extra Virgin Olive Oil and a pinch of salt that's just enough so that the flavors pop in your mouth?  All I know is that when I was eating these fries, I didn't care to know.

I used the microwave to prep the potatoes and then finish them in the oven, which makes the whole thing about 20-30 minutes from start to finish.  If you're really in a rush, you can broil them instead of baking them but you better watch out for the broiler monster, who distracts you from watching your foods until you smell the distinct smoky smell of BURNT.  They're cheapier than fast food or frozen fries, plus they taste better and you can make them in about the same amount of time as you'd make some of their flash-fried, evil step-cousins.  Potatoes are cheap, and salt and olive oil are staples, so it's practically free :)  These fries + DVR'd Grey's Anatomy = Mommy time!  You'll come back to these time and time again.  Just try not to make it the same day :)

UPDATE: I tested these fries again, and found that a hot pan makes for a bit of extra crispy-ness so you can put your baking sheet in the oven while it is preheating for added crunch.  And unless you're in a super time crunch, don't skip the baking because it removes moisture from the potato which also adds to the crisp.  Also, the "fries" won't be super brown but I promise you they will be crispy!

Easy Oven Fries
Prep time: 7 minutes  Cook time: 40 minutes
Cost $1.87     Servings: 4 

3 pounds potatoes
1/4 cup water
olive oil
kosher salt

Preheat the oven to 450 degrees.

Rinse and cut the potatoes into 1/2 inch pieces. 
Place the pieces in a microwave safe bowl with 1/4 cup of water and cover with plastic wrap, cook on high for 8 minutes or until the potatoes are fork tender but not completely cooked through.
Drain the potatoes and toss with olive oil to coat.  
Transfer to a baking sheet and bake for 25-30 minutes or until the fries are crispy.  Use a spatula to toss the fries halfway through.Garnish with kosher salt while hot.

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"Hidden Veggie" Chili and Perfect Skillet Cornbread

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Fall is absolutely my favorite season.  Sometimes it's still warm during the day, you can wear a jacket or not, and you can have a great day outdoors and have something warm and tasty in a bowl for dinner.  So because it was fall, and for no other particular reason, I made an old-fashioned chili and cornbread dinner.
When I told Shaheid (a.k.a. "Rhymes with Rasheed") that I was making chili I got one of those "Oh no..." looks.  He then proceeds to tell me that he thought that HE was the chili maker in our house, because it's not one of my strong suits. After I finished rolling my eyes and quickly reminded him about the time he microwaved two ribeyes in an effort to defrost them, I started my chili.  I decided to add some "hidden veggies" to the recipe because there is no such thing as too many vegetables especially when your two year old and your husband (or whatever picky eater is in your life) don't even know they're there!  I used 96/4 ground beef and didn't miss the great flavor of it's fattier friends with all of the great spices in this dish.

I made a few changes to a skillet cornbread recipe from The Pioneer Woman, adding some sugar to the recipe and subbing in fat-free and low fat dairy.  The edges were crispy and the inside was soft and a tiiiny bit sweet, just what I'm looking for in a great skillet cornbread.  If you don't have cast iron pan, try using a cake pan or other baking pan and heating it in the oven as it preheats.  That should get you as close as you can get to the same crispy crust achieved in cast iron.  P.S. I wish I had a piece right NOW!

Hidden Veggie Chili

• 1 lb. lean ground beef
• 1/4 cup shredded zucchini
• 1/4 cup shredded carrot
• 1/2 an onion, diced
• 3 tb. ground chilies (or chili powder)
• 1/4 ts. cayenne pepper
• 1/4 ts. cumin
• 1/4 ts. onion powder
  
• 1 ts. salt
• 1 1/2 ts. garlic powder
• 1 - 28 oz. can crushed tomatoes
• 1 - 28 oz. can petite diced tomatoes

Instructions

In a large pot over medium heat, brown the ground beef and drain any excess liquid.
Add the onion and allow them to soften for 3 to 4 minutes.
Add the zucchini and carrot and cook for an additional two minutes.
Next add the crushed and diced tomatoes with all their juices.
Heat the mixture through, add the spices and cook over medium-low heat for 20 to 30 minutes.

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Perfect Skillet Cornbread

adapted from The Pioneer Woman

• 1 cup Yellow Cornmeal
• ½ cups All-purpose Flour
• 1 teaspoon Salt
• 1 Tablespoon Baking Powder
• 2 tablespoons sugar
  
• 1 cup fat-free Buttermilk
• ½ cups 1% Milk
• 1 whole Egg
• ½ teaspoons Baking Soda
• ¼ cups Shortening
• 2 Tablespoons Shortening

Preparation Instructions

Preheat oven to 450 degrees.
Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.
Edges should be crispy!

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Warm Roasted Potato Salad

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The same old side dishes can get reeeeally boring, so I wanted to switch it up a bit with this warm potato salad.  It's really easy, and can be made fairly quickly.  It's sort of like a deconstructed baked potato, and maintains all of the delicious-ness of the original inspiration.  I ate this with Spicy Oven Fried Chicken and the combination was great, with spicy pepper flavors in the chicken and sweet caramelized onions with crispy roasted potatoes.

Warm Roasted Potato Salad

Prep time: 6 minutes   Cook time: 15 minutes

Cost $2.36           Servings :4

1 tb. Smart Balance 

1 large onion, sliced

1 teaspoon minced garlic

2-3 pounds of potatoes, cut into large cubes

olive oil

1/4 teaspoon kosher salt, to taste

1/4 teaspoon cracked black pepper, to taste

3 strips of turkey bacon, chopped

green onions (optional)

1/4 cup of sour cream

non-stick spray

Hardware

microwave safe bowl (glass please!)

plastic wrap

sheet pan

Preheat the oven to 425 degrees, and heat a saute pan to medium heat.  Add the Smart Balance (or butter, or other butter substitute of your choice), the onions and garlic to the pan and allow them to soften.  Thoroughly wash the potatoes and cut them into large cubes (around 1 1/2 inches).  Put them into the microwave safe bowl and cover the bowl with plastic wrap, poking holes for ventilation before microwaving for 10 minutes on high.  Let the bowl cool for a few minutes and remove the plastic wrap (WARNING: Very, very, very hot steam is under there so be careful!).  Drain any excess water and toss with a drizzle of olive oil and season with salt and pepper.  Pour the potato cubes onto a sheet pan prepared with non-stick spray, and bake at 425 for 15 minutes or until the skins are crispy and the potatoes are brown.  When the onions and garlic are caramelized, remove them to the empty bowl, and add the chopped bacon to the pan and brown it.  Remove the bacon pieces and drain on a paper towel.  When the potatoes are done, toss them with the onions, add the sour cream and season with salt and pepper to taste.  Top with the crispy bacon pieces and green onions.

Spicy Oven Fried Chicken

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Sunday was a very long day for me, I was trying out all kinds of new recipes so that I can tell you all about them. From sunrise ( I LITERALLY stayed up after Fajr on a Sunday morning!) until sunset (yes, until Maghrib) I was in the kitchen doing a few experiments. This one is a tweak on the oven fried chicken I make all the time. The spice in this is excellent because it's not "in YO FAAACE!" kind of hot. It's flavorful, spicy kick kind of hot and even little Elias had no problem gobbling up a leg.

Spicy Oven Fried Chicken

1 whole chicken, cut up

or

4 boneless skinless chicken breasts

1 box of panko bread crumbs

2 eggs

1/2 cup milk

non-stick spray

Brine

1 tablespoon salt

1/4 teaspoon of onion powder

1/4 teaspoon garlic powder

1 teaspoon poultry seasoning

1 teaspoon Italian seasoning

1 teaspoon crushed red pepper

pinch of cayenne pepper

2 teaspoons of Worcestershire (I used extra tenderizing)

enough water to cover all chicken pieces

Dredging Flour

2 cups of flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

pinch of cayenne pepper

Preheat the oven to 375 degrees. Prepare your pan with a coat of non-stick spray, either a wire cooling rack on a sheet pan or casserole dish, or use a broiler pan.In a large bowl, place all chicken pieces and add enough water to submerge all pieces. Add the brine ingredients, and cover with plastic wrap. Refrigerate, or, if it's a cool day you can leave it on a countertop for about 1 hour.

Next, prepare a dredging station with three large mixing bowls. In the first bowl mix all of the ingredients for the dredging flour. In the second bowl, mix the eggs and milk until combined. Pour the entire box of panko in the third bowl.

Once the chicken has brined, remove it from the liquid and shake off any excess water before dropping each piece, two at a time, into the dredging flour. Coat each piece, then dip it in the egg mixture, and finally in the panko shaking off any excess coating and placing them on the prepared pan as you go.  After all the pieces are coated and placed on the pan, spray each piece with the non-stick spray. Bake at 375 for 35-45 minutes, or until the chicken is golden brown and firm to the touch and at an internal temperature of 165 degrees.

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I love this two-part recipe because the brine makes the chicken extra juicy and flavorful, and the panko bread crumbs add a wonderful crunch that makes you not even miss the greasy fried stuff.  By adding flavor and texture in each layer of the recipe, the final product is super flavorful.  Unlike some oven fried chicken recipes which call for flash frying the chicken before finishing it in the oven, this recipe skips the deep frying altogether making it a much healthier alternative especially if you opt for the chicken breasts.  The other great thing about this recipe is that it works for chicken pieces with and without skin! Whatever you like!  If you are using a cooling rack for this, make sure that the chicken is suspended above the pan or else the bottom of the chicken will be soggy. Make sure that each piece is completely and evenly coated in each step so that the crust is neither too heavy (it will fall off in clumps, believe me) or if there are large spaces without all three layers the juices from the chicken will spill out and make the whole thing mushy. One last tip: You can put the dredging flour and panko in a shopping bag (paper or plastic? It's up to you!) for easy clean up!

P.S. Sorry there are no step by step photos, I was kind of in a rush!

Better Bitter Greens

Marketside Organic Spring Mix from WalMart

I am not a fan of bitter lettuces. At all. But I've been trying my best to eat them because they're really good for you.  After almost a week of traveling here and there for family things I landed back home, weary from the hectic days of travel. So I found some suitable leftovers, and made a plate of said greens. Then I added some sliced red onions, carrots and the magic ingredient that changed my view of these dark and bitter greens forever : parmesan cheese! Just a sliiiight sprinkle was enough to cut the bitterness in the greens, and my bitterness towards them. So much that I could (and did) eat two plates full on any given day.

Do any of you have the same problem adjusting to new, healthier foods? What are some foods that are acquired tastes for you, and how did you learn to love them?

"Surprise! Company's Coming" Baked Spaghetti and Zucchini

Baked spaghetti

This afternoon my husband called me and told me he invited his parents and some family to dinner.....a few hours later.  Then he told me he wanted spaghetti. Spaghetti? Okay, simple enough.  So I packed up the kiddies, drove to the store, spent 40 minutes shopping for what should have taken 15 and began cooking in a frenzy.  A frenzy is usually about the worst way to do something, especially cook but what choice did I have?

I filld a big pot with a bunch of water, and added 1 1/2 pounds whole wheat spaghett, no salt because I was cooking for a no-sodium crowd.  So I grabbed my Ninja (remind me to rave to you all about this wonderful little machine later) and buzzed 1 onion, 1/2 of a green and 1/2 of a red bell pepper, and 3 cloves of garlic.  I added it to a hot pan with about 2 teaspoons of oil, sunflower oil to be exact.  Then I added

• 1/2 lb. of 93/7 ground turkey
• 1/2 pound 96/4 ground beef
• 1/2 pound 93/7 ground beef. 

(Yes, I realize I used every ratio of protein to fat available for consumption, but it's what I had lying around).  I drained this enter mixture of excess fatty-ness and transferred it to a large pot, and added

• 1 can of diced tomatoes with basil,oregano and garlic,
• 1 can crushed tomatoes with garlic and olive oil
• 1 can crushed tomatoes with basil

(Once again, I realize I used every type of canned tomato carried in modern stores these days).  To the mix I added about 1/2 cup sugar, about 1 tablespoon of Italian seasoning, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and some cracked black pepper.  I turned the oven to 400 and grabbed a big casserole.  Around this time my spaghetti was perfectly cooked, so I drained it really well and returned it to its home ( the pot, remember?) and poured all of my lovely sauce on it.....And then I let them dance around together on medium heat, to get them better acquainted of course.  Next, I put half of my spaghetti in my favorite blue ceramic casserole dish, added 1 cup of mozzarella and three slices of orphaned provolone cheese I found in the fridge.  The other half, then 1 cup of Italian blend cheese. 

Somewhere in this frenzy, I sliced two zucchini and 1/2 an onion and added them to a piping hot pan with 1 tb of Smart Balance and let it get all brown and tasty, then I added black pepper and garlic powder.  Then for 20 minutes the cheese melted and browned, and then we all ate baked spaghetti and zucchini with smiles on our faces :)

P.S. What is your go-to meal when you have last minute company?

*I apologize for the lack of pictures, I told you I was in a frenzy right? And oh yea, did I mention this meal had NO added salt, and a negligible amount of added fat? With whole grain? Yea, pick up your brain off the edge of the lamp shade, because you mind has officially been blown.

UPDATE 3:13 AM

Broken glass

This is the broken glass from the bowl that fell out of a cabinet and bounced off my chest before crashing to the floor at 3 am.  Great! I needed this with two kiddies running around! Who else would this happen to besides me? Maybe you? What's your clumsy cook story?

Roasted Lemon Chicken

I made this chicken on my cooking day that I wrote about in a previous post. Everybody eats chicken because it's generally good and good for you, but we've all had a very dry and unappealing chicken every now and again. I reheated this chicken in the oven by putting it in a 350 oven for about 15 minutes after taking it straight from the freezer. I don't think cooking gets more simple than this! You can even throw in some roasted garlic if you'd like :)

What You'll Need:

1 whole roasting chicken
1 lemon
olive oil
kosher salt and black pepper

Split the chicken in half using a knife or a pair of kitchen shears so that you have two halves. Pat each half dry on the top (formerly the outside) and bottom (formerly the inside). Start with each half skin side down and drizzle with olive oil, then give it a good sprinkling of salt and pepper. Turn over and repeat on the skin side. Roll the lemon to release the juices, and if it's really unripe microwave it for about 10 seconds so you will get all the juice. Cut the lemon in half, using the juice from each half to pour over half of the chicken. Then cut each lemon half into slices. Stick a few slices under each half of chicken, and put the rest on top. Roast at 400 for about an hour and a half, depending on the size of your chicken. There are three ways to tell if your chicken is done, some more specific than others :)

1.A good rule of thumb is 20 minutes per pound, plus fifteen minutes.
2.Or you could use a thermometer to check for an internal temperature of 165 degrees in the upper thigh area, making sure not to touch the bone.
3.Or you could use a quick method of twisting the leg bone. If it twists freely and the juices run clear, the chicken is done; if there is some tension let it cook longer.

After the chicken is done, cover with a piece of foil to allow juices to redistribute before cutting. If you want to freeze it, let it cool completely and wrap each half separately in several layers of plastic wrap before using one layer to wrap them together as if the chicken were whole again. Then take the cooled juices from the pan, and double bag them in a Ziploc bag and freeze them along with your chicken. Thaw the juices in the microwave then pour over the chicken before heating to re-crisp the skin.