Herb Crusted Tenderloin

Daddy Rating: 5

From time to time at my grocery store pork tenderloin is buy-one-get-one. It something I usually have in my freezer. I came across this Paula Deen (Love her!) recipe on the Food Network website and it turned out great. I put the meat ingredients together before work, cooked it when I got home and served it with some freezer green beans. We actually ate dinner right off the cutting board after my daughter went to bed...some days are just like that.

Dinner's Ready!

You'll need:
1-1.5 lb Pork Tenderloin
2 Tablespoons Olive oil
.5 Teaspoon salt
4 Cloves Garlic
1 Teaspoon dried thyme
1 Teaspoon dried basil
1 Teaspoon dried rosemary

If you line the cooking sheet with foil, you actually have NO dishes to clean up!

Mix oil, salt, garlic and herbs in a small bowl. Place defrosted tenderloin on a foil lined cooking sheet, massage herb mixture onto the top half of the tenderloin, cover with saran and go to work.

Get this ready in the morning and go to work!

When you get home, reheat the oven and cook tenderloin according to directions on the package (I did it at 425* for 25 min for 1.5lbs). Serve with the veggie of your choice - ENJOY!

Clean Pantry Pasta Bake

Daddy Rating: 4



My hubs was hungry and I wasn't fast enough to take a picture...it was that good!

 I have a small kitchen....tiny, really. I have no idea how the woman who cooked in it before me fed SEVEN children there. I have no pantry space so I usually wind up keeping crackers in the 'fridge just because there is more room. So, last week I went through the pantry to make room for more groceries. Going through the food I realized I may have the ingredients for something yummy - so I tried it...and it worked. Below ingredients are just suggestions, go through your pantry and you may find a different yummy twist - think of it as a challenge. Or as we call it in my house "Adventures in Eating"

I used:
1 Package bow tie pasta
1 Jar pasta sauce
1 28oz can whole peeled tomatoes
1/2 Jar roasted red peppers, chopped
1lb Italian sausage,
1/2 an onion, chopped
1.5 cups Italian shredded cheese
1 tablespoon capers
1 tablespoon chopped garlic
1 teaspoon dried basil

Boil water for the pasta. In another pan, cook the sausage. Once sausage is mostly cooked add onion and garlic (add a little olive oil, too, if the pan is dry) and cook until translucent. Add tomatoes and break apart with a spoon, then add basil, roasted red peppers, pasta sauce, capers and let simmer.

While the sauce is filling the house with great smells, cook the pasta and drain. Combine pasta, sauce and a little cheese in the pasta pot, put into a glass baking dish and top with the remaining cheese.

I covered this with saran wrap in the 'fridge and cooked it a few nights later. Heat oven to 350* and cook for 25 min or so until warmed through. ENJOY!

Toasted Ravioli

I went to school at the University of Missouri - in Missouri, they have this thing called "Toasted Ravioli" which it turns out isn't "toasted" at all, but rather is deep fried. What's not to like!? A bit messy to make, but if your little one is anything like mine, she will love anything that you can dip-dip.

You'll need:
- Frozen ravioli (meat or cheese - use whatever you have left over from making the Ravioli Lasagna)
- 2 tablespoons whole milk
- 2 eggs
- Bread Crumbs (either use Italian flavored or add Italian seasoning)
- Jar of marinara sauce
- Veggie oil
- Parm cheese

Set up your assembly line; Beat eggs in a shallow dish with milk, put bread crumbs in another shallow dish, and then at the end put a plate with paper towels or something else for the ravioli to cool/drain.

Heat a few inches of oil in a deep sauce pan or dutch oven on high until oil is hot. Dip frozen ravioli in egg mixture, cover with breadcrumbs and plop in oil for approx 3 min. Remove from oil and drain. Sprinkle ravioli with parm and serve with heated marinara sauce. ENJOY!

Soo Yummy Thai Pasta & Chicken



Yummier than it looks!

Perfect weeknight dinner even if there is homework to do - Less than 30 min to make, one pot and flavor to boot. I tried and tried to get a good picture of this one, but you're going to have to take my word for it, it's fantastic. Many birthdays ago my mom put together a bunch of her favorite recipes in a book for me - this recipe card has "EASY & YUMMY" written on it, she's right!
You'll need:
3/4 cup chicken broth
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 tsp red pepper flakes
3/4 lb linguine
Roasted chicken, torn, as much or as little as you like
1/3 cup chopped cilantro
2 tablespoons lime juice (or the juice of 1 lime)
2 tablespoons chopped peanuts

Bring water to a boil for pasta, cook, drain, set pasta aside in a colander. In the same pot you made the pasta, mix together, broth, vinegar, soy sauce, ginger, garlic, and chili flakes. Simmer for 5 minutes. Stir pasta in with broth mixture. Add chicken, lime juice. Put on plates/bowls and sprinkle cilantro and peanuts on top. Enjoy!!

"What Can I Bring to Thanksgiving Dinner?"

Thanksgiving is one of my favorite holidays, wonderful smells and Food Network has the best shows on. I just learned that more than 42 million Americans eat Thanksgiving Dinner at someone else’s house. THAT means the question comes up, “Well, what can I bring?” Here are some great easy recipes that will for sure be memorable and if you don’t have time to cook anything…just bring a bottle of wine.

“Can you bring an appetizer?”
Sure! This is an easy standard recipe that my mom showed me years ago. To me this just tastes like Thanksgiving and Christmas, plus it looks so festive.

You’ll need:
- 1 jar Cranberry Chutney
- Wedge of Brie
- Crackers

Here in the mid-west we have access to this awesome concoction called Wisconsin Wilderness Cranberry Chutney . When I lived in other areas, I could get some yummy cranberry creation at the deli of a gourmet grocery store. Just don’t use plain ol’ cranberries, find it with a little rum or citrus, it will give a nice zing (and if you’re at a complete loss, I will ship you some Cranberry Chutney just email me brynnreedy@yahoo.com.)

Spoon the cranberry goodness over a wedge of brie cheese. Once you arrive at the host home, heat until melty either in the oven or a microwave. Serve with crackers and watch everyone ruin their appetite for dinner.

“Can you bring a veggie?”

Sure! How about some green beans and since it’s a holiday, let’s add a little bacon to the mix. My mother-in-law made this and I think she got the recipe from Paula Deen (shocker).

You’ll Need:
- Green beans
- 1 lb bacon (I used pepper’d bacon and it was delish)

Preheat oven to 375*. Trim and wash the green beans and blanch in a pot of boiling water. Only blanch them for about a minute, you will want them to still be very crisp because they will keep cooking in the oven.

Wrap a bundle of green beans with a piece of bacon and put on a rimmed cookie sheet with foil. Cook for about 20-25 min, until the bacon is done. This is a favorite with the men around the table.

“Can you bring some rolls?”
Sure! This is one a great easy recipe for Salt & Pepper Rolls from Martha Stewart that you can even make a day or two ahead of time and heat up before dinner.

(Please excuse my gross pan!)

You’ll need:
- 1-2lbs of pre-made pizza dough, thawed (the above picture is one 1lb and it made 16 little rolls)
- 3 tablespoons olive oil per pound of dough
- Coarse ground salt & pepper

Preheat oven to 350*. Cut the dough into equal size pieces using a knife. Learn from my mistake! Don’t just try to pull it apart into equal sizes – cut the dough in half; half again, etc, etc. until you have 16 equal pieces per pound of dough you are using. It will turn out much nicer in the end.

Form each piece in to a tight ball. Pour 2 tablespoons oil (4 if using 2lbs of dough) into bottom of baking pan, turn each dough ball to cover with oil and arrange in rows. Cover dish with plastic wrap and set aside in a warm, draft-free place for an hour until dough doubles in size.

Season with salt and pepper. Use a lot more than you think you’d need, getting in between the rolls if possible. Bake for 35 minutes. Brush hot rolls with remaining olive oil.


“Can you bring a pie?”
Sure! Most likely they will already have a pumpkin pie, so let’s switch it up a little and make my Dad’s favorite: Pecan pie.

You’ll need:
- 1 package pre-made pie crust (I use Pillsbury in the red box)
- 4 eggs beaten (save a little to brush on the crust)
- ¾ cup brown sugar, packed
- 2 tablespoons melted butter
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1.5 cups light corn syrup (like Karo)
- 2.5 cups whole pecan halves

Preheat oven to 450*. Line a pie dish with raw crust, prick with a fork. Beat eggs in a large bowl. Add sugar, butter, salt, corn syrup and stir together. Stir in pecans and pour into a pie pan.

Bake for 10 min, then lower temperature to 350* and bake for 25 minutes or until center is set.

Get creative with the crust! I used a cap from the pantry to make little circles around the edge of the pie for a cute scalloped look. Cute kid option: do a hand turkey out of the other half of the crust and put in the middle of the pie.

Have a great, safe Thanksgiving Holiday. I have so much to be thankful for, I’m sure you do, too! Enjoy!

It's all trial and error....and error

As working Mommies (or Daddies) I know we always wish we could do more for our babies. It's the same for the SAHMs and SAHDs - They work hard and with a lot less recognition - there are no raises, no congrats after presentations and sometimes they get the comments from other moms on school projects "Well, you can help with this [huge project] because you don't work, right?" It's hard for all of us.

So we look for any little triumph we can. For me that is meals, when baby girl actually EATs what I make, my husband gets up for seconds or looks at me after a meal with a smile saying "I married the right woman" - I feel triumph, satisfaction. I made my family happy.

But please know that I only post my triumphs on this blog. I am faaaaar from perfect. You'll notice a large gap in the posts- It was a hot summer, we don't have air and I just made the basics. I could have taken a picture in me with my PJ bottoms on, cooking Annies Bunny pasta over the burner on the outside grill at 5am.

I have a beautiful vodka cream sauce that I scalded on the stove because I was trying to get Wonder Pets to play again. So many times I planned to be home early from work so I could make a great meal, only to have a bonfire at the last minute and plead with my husband on the way home that white rice with lunch meat turkey really is a meal.

If you read my family blog you will know how I believe that we are all doing "the best we can". That's all we can do. So when you read my posts, understand I had to clear away stacks of mail and mess to take the picture on a clean counter or table. I'd always love to hear about how any of you tried a recipe or if you even made it better/easier somehow.

Cheers!

A Few of My Favorite Things

Just wanted to share a few things that make cooking fun for me:

My bright red, nesting, mixing bowls.
I love them for the color and especially for the rubber skid on the bottom and the pour spout.

My Mandolin Slicer
It's just a cheapy version from Target, but is SO useful for quick even chopping

My Red Dutch Oven
One of the best wedding gifts ever - It has nice even heat, perfect for sauces or soups that need to simmer

My OVEN!
Someday an equally beautiful kitchen will surround it. I have a big 17,000 BTU "Power Boil" burner and a small simmer burner, Plus it double for my kitchen heat on chilly winter mornings

Million Dollar Make-Ahead Breakfast

Daddy Rating: 7 (he really does eat these every day)

SOMEDAY, I'm going to enter this recipe into the Pillsbury Bake-Off and my hubs is sure I'll win the million dollar prize. These are great to make on a Sunday, divvy up evenly in muffin tins and then heat and eat for a quick breakfast during the week plus you get a serving of veggies in first thing. When he worked construction, this gave my honey the energy he needed, now that he works out of the home and his boss is 20 months old, this still holds true.

One thing that is so great about this recipe is that it's versatile; Vegetarian? Leave out the sausage, cutting calories? Leave out the cheese or just use egg whites. However the spinach is a must, it's sort of the glue that holds it all together. I can't recommend wine with this one - unless you like breakfast for dinner - Enjoy!

This will make 10 breakfasts:

Ingredients:
10 eggs
2/3rds of a Smoked sausage, sliced and quartered
2 - 10 oz packages frozen, chopped spinach (thawed and water pressed out)
1 cup of shredded cheddar or colby cheese
2 Pillsbury pie crusts
Non-stick cooking spray

Preheat oven to 350*. Mix together spinach, egg, sausage, and cheese in a mixing bowl. There should be just enough egg to really hold all the ingredients together; set aside. Unroll pie crust on a cutting board and use a glass (of course, I use a wine glass) or cup that matches the size of your muffin tin, cut out 12 rounds. Grease muffin tin with cooking spray, put a round of pie crust on the bottom of each area of your muffin tin. Pour in equal amounts of egg mixture into muffin tin and put another pie crust round on top.

Bake for 25 or so minutes. Let cool and then put each in their own baggie - heat up for a minute in the micro for a quick breakfast on the go!

Fun Ravioli Lasagna

Daddy Rating: 3/4

Lining the pan with raviolis

I have a fantastic lasagna recipe from my mom that I make...when I have a couple extra hours. But THIS is a perfect "everyday" lasagna and it took me all of 15 minutes to prep. It's so easy, it's fun - be sure to get the kiddos involved on this one. FYI: You will have more ravioli than you need - save it and make some "Toasted Ravioli" - recipe coming soon.

Ingredients:
1 package frozen meat ravioli
1 package frozen cheese ravioli
3 cups shredded mozerella
2 - 26 oz jars of your favorite marinara sauce (you'll have about half a jar left over)
2 - 10 oz packages of frozen chopped spinach (defrosted and water pressed out)
shredded parmesean for topping

Preheat oven to 350*

In a 9x13 baking dish spoon some marinra sauce on the bottom of the dish. Place a row of meat ravioi, sprinkle half of the spinach, sprinkle cheese, pour more sauce. Do another row of cheese ravioli, sprinkle the rest of the spinach, sprinkle cheese, and some Parmesean cheese.

Cover the dish in foil (I use the non-stick kind) and bake for 20-25 minutes, remove foil and bake for another 10-15 min or until brown  and bubbly.  I made this on a Sunday and it is currently waiting in my basement 'fridge until we are ready to cook! (I'll post the finished picture then)

Enjoy!

Smoky Beef and Bean Chili

Daddy Rating: 3/4

This dish goes well with a pint since there is beer in the chili!

I love when summer comes because I'm ready for salads and light meals on the BBQ - I love when fall comes because it is time for warm crock pot meals like this one to simmer all day and fill the house with a wonderful aroma. To me a Crock pot meal shouldn't have a ton of prep work to do besides chopping and this recipe fits the bill. Simple, totally affordable with a lot of flavor and makes plenty so you will have left overs for the week.

Ingredients:
2 - 15.5 oz cans kidney beans, rinsed
1 - 28 oz can diced tomatoes (Fire Roasted are the best)
12oz lager beer
1lb stew meat, trimmed down a bit, you want about 3/4" pieces
1 medium yellow onion, chopped
2 cloves garlic
2 tablespoons tomato paste
2 tablespoons flour
2 tablespoons chili powder
Salt
1-3 teaspoons chopped chipotles in adobo sauce (this makes the whole recipe)
Cornbread, sour cream, grated Cheddar, chopped red onion, whatever your heart desires for toppings

In a 4-6 quart slow cooker, mix together beans, tomatoes (with their juices), beer, beef, yellow onion, garlic, tomato paste, chili powder, chipotles, and a touch of salt....how easy is that!

Cover and cook until the beef is tender, on low for 7-8 hours or on high for 4-5 hours. I always opt for the low setting, the meat just gets more tender that way. I just made some simple cornbread from a mix and topped it with cheese. Husband was happy and full on a chilly winter day and I had some great leftovers for lunch during the week.

Halloween Tortilla Pumpkin Crisps

Daddy Rating: 7 (he's a sweet tooth)

I love the 'warts' that appear on the faces when they are cooked

I remember my mom making these for my entire second grade class. This is a fun project to do with the kids on the weekend - a bit messy, but the return of "Ohhhhs" and "YUMs" is well worth it. If you have older kids, they can help cut out the faces. A great project for a chilly weekend.

Ingredients:
Fajita-size flour tortillas (I prefer Mission brand)
Veggie Oil
Sugar
Cinnamon

Cut out jack-o-lantern faces from the tortillas using a paring knife or if kids are doing it, a butter knife will work fine, too - I have tried many a face on the pumpkins, and the simpler the better, too many sharp teeth tend to curl and not look right. Best to keep it easy.

Mix cinnamon and sugar in a pie pan to your liking and keep near the stove.

Pour enough oil in a deep pan to submerge a tortilla. Heat it up nice and hot. Put one tortilla in the hot oil (kids will want to be away from the stovetop for this part - the hot oil can spatter a bit) turning with a pair of tongs. The oil will need to be changed out every 8 tortillas or so as they will start getting more and more brown.

Immediately from the oil put tortilla in the cinnamon and sugar, flipping over a few times and scoop the sugar mix over the tortilla to make sure it's completely coated. Shake gently and set aside.

You'll be a hit! Don't serve this one with wine, but you may want to have a glass while cooking.

Cheesy Pasta Primavera

Daddy Rating: 3/4

This picture does not do it justice - this meal is fantatic!

Rich yet light, veggies, cheese, pasta all in one pot. I'm not sure if I would attempt this on a week night because it requires some attention while cooking, I got this done on a Saturday during two episodes of Wonder Pets. It makes SO much, that we have plenty left over for a dinner during the week as well. This is from my favorite Everyday Food Magazine.

Ingredients:
coarse salt and ground pepper
12 oz whole wheat fusilli (or other twisted pasta)
3 tablespoons butter
1 yellow onion, deced
1/4 cup all-purpose flour
2.5 cups whole milk
2 zucchini or yellow squash, sliced and quarterd
1 cup cherry tomatoes (I wish I used more...I love tomatoes)
1/4 cup grated Parmesan, plus more for serving
1/3 cup fresh basil
Rotisserie Chicken

Cook pasta according to package instructions and save 1 cup of pasta water (I always forget to do this).

In a large pot (I used my favorite Dutch Oven) melt butter over medium high heat. Add onion and cook until translucent, about 6 minutes. Add flour and whisk to combine. Whisk in milk and cook on low heat, whisking frequently until simmering and thickened, about 10 minutes. Season with salt and pepper. Add zucchini and cook until crisp-tender, about 6-8 minutes. Stir in Pasta, tomatoes, Parm and basil. If it seems too thick, add some of the reserved pasta water to your desired consistency. Sprinkle with more Parm for serving. Rip up chicken and stir into bowls before serving.

Little Miss has been picky-pants lately...but she liked the CHEESE.

Enoy with a nice glass of wine!

Football Crock-Pot Chili

Daddy Rating: 1 (For Football Sunday of course)

The resident bachelor at work brought in this chili during an office pot-luck and I HAD to get the recipe. I was shocked when I learned it was all canned food, but I knew it would be perfect for a chilly football Sunday. I always try to have some hearty food or snacks on hand for the hubs when he watches football. I score major points when I bring him a bowl of food during a football game - he loves it.

Photo Courtesy of Resident Office Bachelor

Ingredients:
2 cans - Campbell's Steakhouse Chili
1 can - Bush's Chili Beans, hot
1 can - Manwich Bold
1 can - DelMonte diced tomatoes with zesty green chilis
1 can - DelMonte stewed tomatoes
1 cup - small whole wheat pasta not cooked all the way (shells or elbows are good)

Dump everything in a crock pot (drain beans and tomatoes) and cook on low until everything is heated up. You may also want to add some crushed red pepper, creole seasoning or cayenne pepper per your taste buds. Add Pasta about 30 min before serving so it doesn't get mushy. Top with your favorite chili toppings, cheese, sour cream, or french fried onions. YUM

Forget the wine, it's football - serve with a frosty beer!

Chicken with Tomatoes & Thyme

Daddy Rating: 2/3

I'm not sure if there could be an easier meal to prepare and it is YUMMY, I can't believe I have't posted this sooner. I make it in the morning before work and put half in a Zip-loc bag in the freezer for a future yummy dinner. What's great is all of the prep is in the morning, and it doesn't require any attention when it's cooking so you can have quality time or help kids with homework.

AM Prep - how good does this look!

Ingredients
1 lemon
1 28oz can of diced tomatoes with basil
8 sprigs thyme
1 (or so) tablespoons capers
4 small chicken thighs (bone-in, skin on)
4 small chicken drumsticks (bone-in, skin on)
salt/pepper
2 tablespoons olive oil
Freezer bags
Cooked rice for serving

Slice the lemon into rounds, keeping the peel on. In a bowl combine tomatoes and their liquid, lemon, thyme, and capers. Put about half of the tomato mixture into a 9x12 baking dish. Arrange 3-4 thighs and 3-4 drumsticks in the dish so they aren't touching. Cover with plastic wrap and refridgerate until you are ready to cook. Put the rest of the tomato mix and chicken in a freezer bag and freeze up to 3 months.

As soon as you get home from work, preheat the oven to 400*, remove the platic wrap and drizzle olive oil over the chicken. Roast until the chicken is is brown and cooked through (about 40-50 minutes). Serve over rice.

Enjoy with a nice glass of wine

Greek Turkey Patty Pockets

Daddy Rating: 3/4 (that's pretty good!)

From Martha Stewart Everyday Food Magazine, inspired by Emeril Lagasse's recipe. This is a kid friendly recipe, just may want to cut back on the cayenne. Also uses ONE bowl to mix the meat – the meat cooks on a cookie sheet, but use foil for super easy clean up. If you are able to prep this beforehand, it takes only about 15 min to get dinner on the table once you get home from work. If you have older kids, they can help you with all of this.

Ingredients:
1lb Ground Turkey (the recipe originally calls for ground chicken, but turkey is on sale more often)
2 large egg whites, lightly beaten
1/2 c. plain dried breadcrumbs
1/4 c. finely chopped onion
1/4 c. chopped fresh parsley (I have never used this...)
1 tablespoon minced garlic (I always add more garlic to everything)
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander (I left this out a few times and it was still good!)
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
Olive oil
Pita Pockets

Yogurt Sauce:
1 cup plain greek yogurt
Add lemon or lime juice, cumin, coriander, pepper and cayenne until you like the taste

In the morning before you leave for work or when your kids are napping, in a large bowl, using your hands mix together turkey, egg whites, breadcrumbs, onion, parsley, garlic, salt and spices until well blended. Cover bowl and put in the fridge until it's dinnertime.  If you have time, also make the yogurt sauce, chop the cucumber and tomatoes now and save for dinner time.



When you are ready to cook, heat broiler on high. Take the yogurt out of the fridge so it's not so cold in the pitas. Line a cookie sheet with foil and spread some olive oil on the foil. Divide turkey mixture into balls (I did this beforehand too) about the size of golf balls, squish flat into a little patty and place on the sheet.

Broil until lightly browned, about 4 min. Flip the patties and cook under broiler for another 4 minutes. While cooking, spread yogurt mixture, and veggies in the pitas and add one or two turkey patties when they are done cooking.

Tonight, I made a quick side salad with greens, tomatoes and feta cheese, but usually I just serve the pita pockets alone – the veggies are already in there, so you’re covered

Always serve with a glass of wine. ENJOY!

BONUS:

My hubs took the leftover patties and made an awesome pasta sauce by just doctoring up jar sauce with mushrooms, cilantro, tomatoes. Was PERFECT for lunch at my desk!

Love him!

Cugino's Chicken Enchilada Soup

Daddy Rating: 4

(I picked up this soup mix as a total after-thought while I was at the grocery store and, boy, am I glad i did! This made such good soup, it is going to become a go-to staple in our house! I deviated a bit from the instructions on the package by replacing 2c of water with chicken broth and adding tomatoes, but I LOVE chunks of tomatoes in my food, so I had to. )

Ingredients:
1 package Cugino's Chicken Enchilada Soup Mix
2 cups Chicken broth
4 cups water
1 15oz can tomato sauce
As many canned whole peeled tomatoes as you would like
Rotisserie Chicken - a much as you would like torn by hand and added to soup

For serving:
Shredded Cheese
Corn Chips
Yummy Bread

Bring water and chicken broth to a boil. Add soup mix, tomato sauce, tomatoes and chicken and let simmer, stirring occasionally for 25 min.

Of course our neighbor stopped by RIGHT when we were about to put dinner on the table, but no worries, I just kept the soup warm until he and hubby were done chatting.

I crushed up corn chips in the bottom of the empty bowl and added cheese, then I filled the bowl with soup. It was like a yummy little treat waiting at the bottom of the bowl. I also served with some yummy focaccia bread with jalapenos - YUM. The soup is thick, hearty and perfect for our drizzly evening, the best part - only ONE POT to clean.

I wish I had taken pictures, but my mom was over and I totally forgot. I brought some to work for lunch today and swore I would take a picture. Unfortunately I was so excited to eat it....I remembered to take a picture after I finished...



What was fantastic soup



Tilapia with Ginger Rice

Daddy Rating: 5

(This originally came from and Everyday Food recipe, but I doubled the ginger and the rice portion overall, they had peas (yuk) and served it with shrimp. This is actually fantastic with any seafood, I served it with my favorite micro green beans. You may want to do this on a weekend rather than a weekday, we had it on a hot Sunday night and it was perfect.)

Ingredients:
Tilapia (as much as you want to eat for dinner plus some for lunch as leftovers)
Smoked Paprika
Cumin
3-4 cloves Chopped Garlic
4 tablespoons fresh grated ginger (about a 4"-5" piece of ginger root)  (I've used the jar kind, and fresh is soo much better)
1 bunch green onion chopped (white and green parts separated)
2 tablespoons veggie oil
3.5 cups chicken broth
2 cups white rice

Ginger, White and Green portions of the onions separated

Chop green onions and separate green from the white sections. Grate ginger, I find the best way to do this is using a zester - it makes it so the ginger cooks down into the oil beautifully.

I highly recommend getting a zester to grate the ginger

Heat oil over medium high heat and add ginger and white portion of the onions. Cook for about 3-4 min.

Add rice and chicken broth, bring to a low boil, then turn down to simmer, cover and let cook, stirring occationally until rice is cooked. While the rice is cooking, line a cookie sheet with foil and brush with olive oil. Line Tilapia on the pan and sprinkle with paprika, cumin and maybe even some lemon...Mmmm. Broil the fish on high until opaque (about 7 or so minutes).

Yum!

Serve fish on a bed of rice and green beans on the side (these are my favorite microwave frozen green beans) - would also be delish with some reduced spinach, but then you are adding another pan to wash.

ENJOY!

Pesto Steak Pizza

Daddy Rating: 4 (but I think he was really hungry)

So Hubby and I had a date over the weekend where, of course, he ordered the Fred Flintstone size steak. Surprisingly, he only ate half, so I used the other half for this dinner. There is no recipe to quote from - I saw a picture of a pizza like this in a magazine and it inspired me.

Ingredients:
Boboli Pizza Crust (I had to use 2 since my husband ate one pizza himself)
Red, yellow green bell peppers
Pesto
Onion
Leftover steak
Italian shredded 4 cheese
Olive Oil

Preheat oven to 325-350-ish. Warm oil in skillet. Add onions until soft, add peppers until just soft - keep in mind they will still cook on the pizza in the oven. Spread pesto on pizza crust. Slice leftover steak into strips and arrange on pizza. Cover with a little cheese. Add Onions and peppers. Add more cheese on top.

 Bake on a cookie sheet until bubbly and a little browned. My husband was quite pleased with this dinner and ate the entire pizza in one sitting.

Always serve with a glass of wine. ENJOY!

Brats, Peppers, and Polenta

Daddy Rating 4/5

I think my husband will rate anything with pork products on the higher end. this was easy and Yummy, Baby girl even liked it! I just happen to have yummy gourmet brats from the meat counter at our "farmstand" grocery store, but this would be just as good with your standard Johnsonville Brats. Polenta is a bit of a splurge for us, but is such a nice alternative to rice.

Ingredients:

1 package Brats

Bell Peppers (colors are pretty, but whatever is on sale!)

Yellow Onion

I package Polenta

Olive Oil

Cover a cookie sheet with foil and brush with olive oil. Slice Polenta and arrange on cookie sheet and brush tops with oil. Broil on high until slightly browned, then turn over - (this took longer than I thought, just keep an eye on it)

Warm oil in a 12" skillet (about 1 turn of the oil). Cook onions until they begin to soften, then add peppers until they begin to soften. Set aside on a plate. Cook Brats on each side until almost done, dump veggies back in the pan and cover.

You can keep the brats and veggies warm in the pan until the polenta is done and then everything will be on the plate nice and hot!

Always serve with a glass of wine. ENJOY!

Fish Tacos!

Daddy Rating: 4

I consider this one of my specialties. I think the idea originally came from an Everyday Food issue, but I have modified it and just make it without a recipe so I claim it to be my own. This is especially good for warmer weather because the oven doesn't have to be on too long, in fact you could do it all out on the grill if you wanted.

Ingredients:

Tilapia - 1 Filet=2 tacos, so get as much as you will need.

Sour Cream

Avocado

Purple Cabbage (it's just so pretty)

Shredded CHEESE

Fresh Tomatoes

Corn or Flour Tortillas (splurge and get the good gourmet ones - totally worth it)

Paprika

Olive oil

.5 teaspoon Ground Coriander,

.5 teasp Ground Cumin

Limes

Slice the filets into small chunks. On a foil lined cookie sheet, brush with olive oil. Line up the tilapia, brush with more olive oil and sprinkle with as much paprika as you want. Put under the broiler until fish is opaque.

Fish ready for cooking!

Chop all your fixins. Combine Sour cream with Coriander, Cumin, Paprika and lime juice - let this warm up to room temp so it isn't so cold on your tacos.

Yummy chopped fixins

My favorite is to warm the tortillas directly on the grill... there's just something super yummy about it. Combine all of the ingredients to your liking and ENJOY!

Always serve with a glass of wine.

This was my husband's FIRST plate...he made two more tacos after this.



My New Favorite House Wine

Okay, Okay, I know...It's in a BOX. But apparently this box holds 4 bottles worth of wine, costs $15 at my Target and is pretty tasty.

Give it a try is all I'm saying.

ENJOY!

Ro-Tel Quesadillas

Daddy Rating: 3

This is a fantastic, stand-by, go-to, yummy dinner. My sister discovered it on the back of the Ro-Tel can and shared the idea with me when I was new ideas. Two pans, kid friendly, easy clean up - Love it.

Ingredients:
- Canola oil (recipe calls for PAM spray, but oil is more yummy)
- Big can Ro-Tel diced tomatoes with green chilies
- Roasted chicken
- Shredded cheese
- Med onion
- Burrito-size tortillas
- Guacamole

Easy Ingredients

Heat a little oil in a skillet and saute chopped onion until soft. Add can of tomatoes and shredded chicken into skillet until warmed.

Place tomato mixture on half of a tortilla and cover with shredded cheese and fold in half. Coat the bottom of a second 12"-ish skillet with oil and place filled tortilla in skillet. When it gets warm and the cheese melty, gingerly flip quesadilla in skillet to brown other side (I use two spatulas to achieve this task).

Eddie the dog wishing the Quesadilla to fall off the counter

Remove from pan to plate - cut into 3rds with a pizza cutter and serve with Guacamole. My husband was full from ONE of these, but I think he snaked on too much Chips and Guac while I was getting dinner ready.

Always serve with a glass of wine...or beer...or margarita